Salmon & Snow Peas in a Creamy Lime Sauce

Aug 10, 2015

A delightful pasta dish elegant enough to serve to guests. Easy to prepare, this dish is ready in less than 30 minutes.

Ingredients

• 13 oz. (375g pkg.) spaghetti
• 1 pkg. fresh snow peas
• 1 tablespoon olive oil, divided
• 4 (8 ounce) salmon fillets, skinned
• 1 small onion, finely, chopped
• 1 garlic clove, minced
• 2 teaspoons finely grated lime rind
• 1 tablespoon lime juice, freshly squeezed
• 1/4 cup dry white wine
• 10 oz. heavy cream or half and half
• 1/2 teaspoon white peppercorns, crushed (or use 1/4 tsp. ground white pepper)
• 1 tablespoon fresh cilantro, chopped
• 1/2 cup Parmesan cheese, finely grated
• 1 scallion, green leaves only, sliced
• 1 lime, quartered, for garnish
• Shaved Parmesan cheese, for garnish

Directions

1. Cook pasta in a large pot of boiling water, according to package instructions, or until tender. Drain. Set aside.
2. In a medium pot of boiling water quickly blanch snow peas. Just until they are crisp tender and turn a brighter green. Remove from heat and immediately immerse snow peas in ice water to stop the cooking process. Drain and set aside.
3. Heat half the olive oil in a large skillet. Cook salmon fillets until cooked through and lightly browned. Remove fillets from skillet. When cooled, cut into chunks and set aside.
4. Add remaining oil to skillet. Sauté onion and garlic until onion is translucent and tender. Add lime rind and juice, and white wine. Bring to a boil, stirring constantly to deglaze the skillet and until mixture reduces to about two tablespoons. Stir in cream, pepper and cilantro. Heat until mixture boils, and immediately add grated Parmesan cheese and stir until melted. Remove from heat.
5. In a large bowl, combine pasta with snow peas. Add cream sauce and fish and gently mix together to coat pasta.
6. To serve, garnish with chopped scallions and shaved Parmesan cheese and a few lime wedges.

Fruity Coconut Popsicles

Aug 10, 2015

There’s no denying it’s hot this year. With temperatures hovering in the mid-to-high 80s, and average daily humidity around 80%, finding a way to cool down is essential.

Homemade popsicles are so easy to make and are a delicious way to cool down and chill out on a warm, muggy Bermuda day.

Take advantage of summer’s vast selection of fresh, seasonal fruit and creamy coconut milk to whip up a batch of Fruity Coconut Popsicles and just eat the heat away.

Makes: 6 popsicles

Ingredients

• 1 can (12 oz) coconut milk
• Fresh fruit – raspberries, blueberries, kiwi, peaches, banana, oranges, pineapple, mango, or whatever you have hankering for, cut into small chunks
• 3 Tablespoons honey
• Popsicle molds (or you can use paper cups)
• Wooden popsicle sticks (if your molds don’t have inserts)

Directions

1. Heat coconut milk and honey in a saucepan, over medium-high heat, and stir until honey has completely dissolved. Remove from heat. Allow to cool.
2. Pour a little of the coconut mixture into popsicle molds; about 1 tablespoon per mold. Add fruit and then fill molds to top with coconut mixture. Disperse air bubbles by gently tapping mold on counter surface.
3. Freeze for one hour and then insert wooden sticks. Allow to completely freeze, about four hours or overnight. To unmold, dip in hot water for about 15-20 seconds.

Grilled Steak with Quinoa, Raisin & Almond Salad

Aug 4, 2015

This is a delicious dish for light dinners. The contrast of sweet and savory and different textures is delicious. Serve with tender, flavourful and juicy New York Strip Steak.

Servings: 4-6

• Ingredients
• 1 (16 ounce) boneless New York Strip steak, grilled
• 2 cups quinoa
• 2 cups vegetable broth
• 1 3/4 cups water
• 1/3 cup sliced almonds, toasted
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small to medium yellow onion, diced
• 1/4 cup raisins
• 1/4 fresh parsley, minced
• Salt to taste

Directions

1. Toast the quinoa in a heavy-bottom saucepan, stirring frequently, over medium-high heat for 3-4 minutes, or until the grains turn golden brown.
2. Add the vegetable broth and water, raise heat to high, cover, and bring to boil. Reduce the heat to low and cook about 15 minutes, or until all of the liquid is absorbed. Turn off the heat and let sit while you prepare the other ingredients.
3. In a medium-sized skillet, toast the almonds. Cook them over medium-high heat, stirring frequently, until they begin to lightly brown. Watch them carefully to prevent burning. Remove them from the skillet.
4. Pour the olive oil into the skillet. Sauté the onion until soft and translucent. Add the garlic and raisins and sauté another 1-2 minutes.
5. Fluff cooled quinoa with a fork, then scoop it into a large serving bowl. Toss the quinoa with the sauteed onion, garlic, raisins and toasted almonds. Stir in parsley. Add salt to taste. Chill or serve at room temperature.

Grilling the Steak
Brush steak lightly on both sides with olive oil and sprinkle with salt and pepper. You can add spices like chili powder, paprika, or garlic powder and rub into steak.

Cooking time depends on the thickness of the steak and your preference. Using tongs, turn steak once while grilling. Use a meat thermometer to test.

Rare: 125°F – 130°F
Medium-Rare: 130°F – 135°F
Medium: 140°F – 145°F
Well-Done: 160° and higher

Rest the grilled steak on a cutting board for about 5 minutes before slicing. When ready to serve, slice thinly against the grain.

Granola & Almond Butter Bites

Aug 3, 2015

Your favourite granola, mixed with almond butter, dried fruit, honey and a little milk makes one delicious energy snack you can enjoy anytime or to take for when you’re on the go! Perfect for kid’s lunch boxes too!

Makes: 16 balls (8 servings)  Prep. Time: 10 minutes  Total Time: 1-2 hours

Ingredients
• 2 cups of granola (use your favourite mix)
• 4 tablespoons of almond butter
• 2 tablespoons of honey (or agave honey)
• 3 tablespoons of milk (you can substitute with water, or a dairy-free alternative)
1/4 cup dried cranberries (you can substitute with your choice of dried fruit – raisins, cherries, dates, apricots, etc.)

Directions
1. In a large bowl, mix together honey and almond butter.
2. Stir in granola and dried cranberries.
3. Add the milk and stir until mixture is evenly moistened.
4. Form 16 balls, each 1 heaping tablespoon. Tip: Form the balls using plastic wrap to keep the mixture from sticking to your hands.
5. Chill in the refrigerator 1 to 2 hours, or until firm. Store in freezer-safe containers or ziploc bags to freeze or refrigerate. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.

Creamy Dill & Mustard Potato Salad

Jul 27, 2015

The perfect summer side for barbecue and picnics, Creamy Dill & Mustard Potato Salad is a fresh alternative to Bermuda-style potato salad.

 Ingredients

• 2 lbs. medium-sized red potatoes, quartered
• 1 cup mayonnaise
• 2 tbsp. Dijon mustard
• 2 tbsp. whole grain mustard
• 2 tbsp. cider vinegar
• ½ cup fresh dill, chopped
• ¼ cup fresh parsley, chopped
• ½ cup red onion, finely chopped
• ¾ cup celery, chopped
• ½ cup green onion, chopped
• ½ cup cooked bacon, finely chopped, optional
• Salt and pepper

Directions

1. Fill a large pot with water and add quartered potatoes. Bring to a boil and then lower to a simmer for 10-15 minutes, until barely tender when pierced. Drain the potatoes. Set aside and allow the potatoes to dry completely.
2. Meanwhile, in a small bowl, whisk the mayo, whole grain mustard, Dijon mustard, vinegar and herbs together until well blended. Set aside.
3. Add onion, celery, green onion and bacon with cut potatoes in a large bowl. Gently stir in mayo/mustard/herb dressing and season as needed with salt and pepper. Best served chilled after a few hours or overnight.