Tag: pescetarian

Shrimp Coconut Corn Curry Chowder

Shrimp Coconut Corn Curry Chowder

I moved to the United States in January of this year. I am stuck between the feeling that it has been much longer and that I have not been here for very long. Immigration is an exhausting process, and we are lucky that Josh (being a lawyer) understands the law, forms, etc. My area of employment is education. I recently graduated with a master’s degree in ancient history and will be looking for a teaching position. My work permit arrived (praise be), but unfortunately, it was after the majority of full-time positions for the fall had been filled. I am keeping my fingers crossed that substitute positions will be open and possibly lead me to something bigger. As most educators have the summer off, I continue to be in a bit of a limbo and have therefore been spending a lot of my time continuing to experiment with recipes.

The weekend that I made the move to our new home, our heating system broke. We arrived at our house and it was freezing. It was luckily fixed relatively quickly, but I had a chill in my bones that felt as if it lasted for two weeks. This was mainly due to emotional and physical exhaustion and therefore resulted in my making a bunch of soups.

This soup ended up being one of mine and Josh’s favorites. It packs a punch and is delicious in the winter as well as the summer. It has elements of both. It is warm and has heat, but it is light and has the flavors of summer.

I hope you like it as much as we do.

2 cups chicken stock (or veggie stock)
1 14oz can of light coconut milk
1/2 lb deveined shrimp
1 jalapeno pepper
2 cans corn
1/2 medium onion
1 tbsp red curry paste
1 tsp lime juice
salt + pepper to taste
sriracha to taste
cilantro to garnish
basil- optional
1 tbsp coconut oil

Take soup pot and heat coconut oil on medium heat.
Add onion and allow it to cook for about 3-5 minutes.
Add the red curry paste and coat every piece of onion with it. Cook for 2-3 more minutes.
Add stock, coconut milk, and corn. Bring to a boil. Use a submersion blender or blender to combine everything in the pot.
Bring the soup back to a boil and add the shrimp.
Add lime juice, salt and pepper.
Cook for 5 minutes, if using pre-cooked shrimp. You’ll have to keep an eye on the pot if the shrimp is not pre-cooked.
Add sriracha to the pot to your taste.
Cut up cilantro- use as much as you want. You can use the stems- there is a great flavor in the stems.
Add jalapeno near the end, and basil if you wish.
Allow to cool for a couple of minutes and serve.

Seafood Chowder

Seafood Chowder

I was in bed the other night staring at recipes and came across this one on the blog spoon fork bacon

and came across a really beautiful photo of a seafood stew. On our recent trip to Vermont, I indulged in a similar dish for one of our lunches and it was really delicious.  I looked over at Josh, showed him, and he agreed that it needed to be made.

One of the really wonderful things about Richmond (or several places in the US) is that they have a Wegmans close by. I have discussed my love of Wegmans in the past and I will again. It is honestly the best grocery store. Everything you could possibly need is in one place. They have a great fresh seafood section, and their frozen selection is equally awesome. So when we made our weekly trip, we ended up spending a bit more time than usual. The recipe has several different elements in it, and I did make a couple of changes from the original recipe. Here is what I came up with!



Seafood Chowder

June 15, 2017
: Makes 2 quarts
: 30 min
: 15 min
: 45 min


  • Here are the original ingredients with my changes noted.
  • 5 1/2 tablespoons unsalted butter, divided
  • 2 Yukon potatoes, cut into 1/2 inch cubes
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 1 1/2 tablespoons thinly sliced chives, divided
  • 1 1/2 teaspoons minced thyme
  • 1 1/2 teaspoons minced oregano
  • 1 bay leaf
  • 4 1/2 tablespoons all purpose flour (I used cup4cup)
  • 2 cups seafood stock (I used chicken and added 1 tsp of bullion)
  • 2 cups whole milk (I used 1 cup 1% milk and 1 cup half and half)
  • 1 pound cod fish fillet, cubed
  • 1 pound large shrimp, peeled and deveined
  • 1/2 pound black mussels
  • 1/2 pound manila clams
  • 1 ear sweet corn kernels (I used 1 can of corn)
  • salt and pepper to taste
  • Step 1 Grab your dutch oven or an equally awesome pot and melt 4.5 tablespoons of butter over a medium heat.
  • Step 2 Add the onion, celery, and potatoes. Add salt and pepper. Cook for 5 minutes.
  • Step 3 Add 1 tbsp of chives, oregano, and thyme. Add remaining butter and cook for 2 or so minutes.
  • Step 4 Add your flour and incorporate it really well until no raw flour is left.
  • Step 5 Lower heat to medium low and add milk and stock.
  • Step 6 Let it thicken until it covers the back of a spoon.
  • Step 7 Add all of your seafood and cover your pot. Cook for 6 minutes or until all of the clams and mussels are open.
  • Step 8 Uncover and stir in corn- cook for an additional 2 minutes.
  • Step 9 Remove from heat and use remaining chives.
  • Step 10 Serve and enjoy.
Creole Mussels

Creole Mussels

There is a restaurant in Montreal called Bistro Nolah. They specialize in cajun cuisine and I absolutely adore their food. The two things I would always order would be the blackened catfish and the creole mussels. A few nights ago, after a visit to the grocery store, I sat back and thought ‘it cannot be that hard to replicate that recipe’. I found a few recipes and made a variation of them. The results were delicious. Not as good as Bistro Nolah, but definitely not bad for a first attempt.

Creole Mussels

June 14, 2017
: 4


  • 1 lb mussels
  • For the sauce:
  • 1 green bell pepper
  • 1 onion
  • 3 medium garlic cloves
  • 6 tbsp unsalted butter
  • 1 tsp Worcestershire sauce
  • 1.5 cups chicken stock (I used organic)
  • 1 cup dry white wine (I used pinot grigio)
  • 1 cup diced tomatoes (with sauce)
  • 3 sprigs fresh thyme
  • 1/2 tbsp cayenne pepper
  • 2 bay leaves
  • 1 1/2 tbsp cajun spice
  • Step 1 Chop up pepper and onion. On a medium heat, melt 4 tbsp butter and place the pepper, onion, and garlic in the pan or pot. Allow them to soften (5-10 minutes).
  • Step 2 Pour the white wine into the pot and the cajun spice. This is followed by the mussels. Allow the mussels to open- if they do not open, discard them. Once all the mussels are open, remove the mussels from the pot and place them in a separate bowl. Leave the sauce.
  • Step 3 Add the tomatoes, chicken stock, worcestershire sauce, bay leaves, cayenne, thyme, and a bit more cajun spice. Allow the sauce to simmer and thicken a bit. Add the remaining butter. Once the sauce has thickened, remove the bay leaves and add the mussels back to the sauce for 5 – 10 minutes.
  • Step 4 Remove the mussels and sauce, place in a serving dish or into bowls and serve.
  • Step 5 ​Enjoy!
Miso Salmon Rice Noodles

Miso Salmon Rice Noodles

Monday nights call for a quick and easy meal.
While the meal may not take much time, there is no sacrificing in taste.

What you will need:
1 box rice noodles (cook according to instructions on the box)
2 tbsp olive oil
200 g salmon

1/2 tbsp red chilli flakes
1/2 tsp sugar
2 tbsp sesame seeds
2 tbsp miso paste (I used a light sweet paste)
2 tbsp soy sauce
1 tbsp grated fresh ginger
1 tbsp lime juice
4 tbsp sesame oil
fresh coriander

1. Slice the salmon into thin strips and set aside. In a pot, prepare rice noodles according to the instructions on the package.
2. In a pan, heat the olive oil with the sesame seeds, ginger and red pepper flakes.
3. Reduce to low heat, add the miso paste, soy sauce, lime juice and sugar. Stir over a moderate heat for 1-2 minutes.
4. Add the salmon and cook for 2-3 minutes on each side. The salmon is ready when it has an orange color to it.
5. Put the pasta in with the salmon and cover the noodles in sesame oil. Cover with fresh coriander and serve.


Brazilian Shrimp Soup

Brazilian Shrimp Soup

Today’s recipe comes from Food&Wine.

It is relatively easy and quick to make. Also quite healthful and tasty!

What you will need:
2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3/4 cup long-grain rice
1/4 teaspoon red-pepper flakes
1 3/4 teaspoons salt
1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
4 cups water
1 cup canned unsweetened coconut milk
1 1/2 pounds medium shrimp, shelled and cut in half horizontally
1/4 teaspoon fresh-ground black pepper
1 tablespoon lemon juice
1/2 cup chopped fresh parsley or cilantro

1. Chop up the green pepper and onion. Place into pot with the garlic and olive oil. Cook on a medium heat until the soften (about 10 minutes).

2. Add the rice, red pepper flakes, salt, tomatoes, and water to the pot. Bring the pot to a boil and allow the rice to cook until almost tender (about 10 minutes).

3. Stir the coconut milk into the soup and bring it back to a simmer. Then stir in the shrimp. Stir occasionally for 3-5 minutes and finally add the lemon juice, black pepper, and fresh parsley.

Serve immediately and enjoy!

Sautéed Mussels and Clams (Sauté di Cozze e Vongole)

Sautéed Mussels and Clams (Sauté di Cozze e Vongole)

I find there is something comforting in tomato sauce, It may be that it reminds me of tomato soup from when I was sick as a kid, or simply tomato soup and grilled cheese. I love cooking with tomatoes.

This recipe originally comes from the blog Apron and Sneakers.

What you will need:
Extra virgin olive oil
3 cloves garlic, crushed
big bunch chopped parsley
1 cup white wine
2 cups tomato puree
2 cups mussel & clam broth (made from cooking the mussels and clams)

Red pepper flakes

On a medium heat, place olive oil, red pepper flakes and garlic into a pan. Allow the garlic to golden (approx 30 seconds). Add the mussels and the clams, let them sit for 3 minutes.


Next, add the white wine and change the heat to high flame. Cook for 3 minutes or until the clams and mussels have opened. Remember, if they do not open, throw them out and do not eat them.

Once they are open, remove the clams and mussels and place into a separate bowl. Strain the broth so you can keep the liquid. Clean out the pan you were using and put olive oil into the pan and cook the remaining garlic (2 cloves) and add more red pepper flakes. Then add tomato puree for 20 minutes.

After twenty minutes, add 2 cups of the broth you made. Cook for 5 minutes.

Next, add the mussels and clams to the sauce and cook for 10-15 minutes.
Season with salt, pepper, and fresh parsley.
Serve, and ​enjoy!

Fast Fish

Fast Fish

Wanting to eat well can often be very time consuming. Our evenings are often filled with my husband getting home around 5:30 and then us heading to the gym shortly after. This does not leave a lot of time for cooking, unless we have a very late dinner.

We have been wanting to use what we have in the house and after searching through our fridge and freezer, I decided that dinner tonight would be tilapia.


What you will need:

2-4 filets of tilapia (I used frozen)
2 tbsp melted butter
1 tbsp lemon juice (fresh is preferable)
1 tsp garlic powder
salt + pepper to taste
​1/3 cup grated parmesan

​flat leaf parsley to garnish

melt the butter in a saucepan and add the lemon juice and garlic. In the meantime, line a baking pan with non-stick foil and place the filets on it.
Set the oven to broil.
When the sauce has come together, add the salt and pepper to your taste.
Place the sauce on both sides of the tilapia, and place in the oven for 5 minutes. After 5 minutes, take the tilapia out of the oven, flip over and dress the fish with the parmesan. Place back in the oven and allow it to broil for 7-9 minutes. You will know it is done when it develops a golden crust on top.


Remove from the oven and garnish with the parsley.
Serve immediately, and enjoy!
Brown Butter Scallops

Brown Butter Scallops

If you are looking for a quick appetizer or side dish, look no further than scallops. They are meaty, a good size, and beyond quick to make.  For this recipe you need just four ingredients.

Lemon Juice

In a pan, heat the butter and allow it to brown. In the meantime lay out the scallops and spice with salt and pepper on each side with desired amount. Once the butter has browned, add the scallops to the pan and add the lemon juice. It is up to you to decide how much lemon juice to use. Cook the scallops on each side for no more than 1.5 minutes. Serve and Enjoy!

Linguine with Clams (Linguine con le vongole)

Linguine with Clams (Linguine con le vongole)

As I have mentioned, I love Italian food. When I first went off of gluten, I was completely disheartened that I would never find a good gluten free pasta and that any dreams I had of going to Italy were now gone. Both of these thoughts did not actually come to pass, praise be!

Italy, as it turns out, is one of the most celiac friendly countries in the world. Celiac or Coeliac (as it is referred to in the majority of Europe), actually dates well back to the Roman era. A primary source was discovered that had been written by a doctor. The doctor claimed that his patient experienced severe pain whenever he consumed grains- he called it coeliac. Italy has a longstanding knowledge of celiac and its celiac foundation has been active since the 1970s.


It is therefore a bit unsurprising that the best gluten free pasta I have been able to find comes from Italy. The brand is La Veneziana. They have a wide variety of gluten free pasta that are made from corn. In addition, they have an awesome potato gnocchi. Their products I have found are much easier to locate in Canada however they are available on Amazon in the US. The pasta is so good that my husband and mother now only want to eat this pasta. It is light and tastes great.
I had a pasta craving and figured that we deserved a treat for a friday night dinner. Around Christmas time, I had taken up a fascination with the Feast of the 7 fishes from Italy and came across a video on Epicurious with Mario Batali making linguine with clams. The ingredients all looked fresh and I had never cooked with clams before- challenge accepted.

What you will need:
10-12 littleneck clams per person
6 tbsp olive oil
1 tbsp red pepper flakes
4 garlic cloves
14 oz san marzano tomatoes
1 cup dry white wine (I used pinot grigio)
flat leaf parsley
sea salt

Prior to beginning your cooking, make sure to scrub the clams clean!

Place water in a large pot and salt. Bring water to a boil and then place pasta in the water. I chose to use fettuccine instead of the proposed linguine (as I have not yet found a gluten free linguine), the fettuccine worked great. Cook the pasta to al-dente and reserve 1/2 cup of pasta water. This will come into play later!
Place the olive oil into a large pan and allow the olive oil to heat for a few minutes. Chop the garlic and then place in the olive oil. The garlic should only be in long enough to brown the slightest bit (30 seconds to a minute depending on how high you have your burner). Once the garlic looks ready, add the clams and the red pepper flakes. Allow them to simmer for 1 minute.

Next, add the white wine, tomatoes, and some parsley (about 1/2 cup).
Allow the sauce to simmer for the next 7-10 minutes. In this time, the clams will open- a reminder- if a clam does not open even after the allotted time, do not eat itNow, once the clams have all opened and the sauce has boiled down a bit, take the 1/2 cup of reserved pasta water and add that along with the pasta into the sauce. The pasta water has starch from the pasta and it will help the sauce bind together a bit more and really stick to the pasta. Add more parsley and allow the pasta to really come together for a few minutes.
Your pasta is now ready to serve! It is your choice whether or not you would like to use parmesan cheese- the pasta has a bit of a kick to it as the red pepper flakes give it that extra punch. Place into your serving bowl of choice and enjoy!
Honey Garlic Butter Salmon

Honey Garlic Butter Salmon

Occasionally I come up with recipes myself, but usually it is a variation of things I see online. This past week, we had a decent amount of salmon as our grocery store had amazing fresh (Canadian) salmon.
I like recipes that offer a lot of flavor with not too many ingredients so whenever I see a recipe that looks like it packs a delicious punch with minimal effort, I am all for it.


What you will need:
2 tbsp butter
2 tbsp honey (I used organic / all natural honey)
2 tbsp lemon juice (fresh is always better but I had no lemons on hand!)
2 medium size garlic gloves
salt and pepper to taste
parsley to garnish

**lemon slices are optional and completely up to you.

In a sauce pan, melt the butter and then add the honey. Once they are mixed together and have made a delicious smelling sauce, add the garlic and lemon juice..
Once the sauce is made, take a baking pan and line it with tinfoil. On the tinfoil place the salmon.

Once the salmon is on the tinfoil, spoon the sauce over the salmon and apply the salt and pepper. You can use 1/2 tsp if you wish but generally I feel that salt and pepper should be left to the discretion of the person who is cooking. Not everyone likes the same level of salt in their food. Following this, wrap the salmon up tight in the tinfoil so that the sauce cannot escape and end up on the baking pan. Set the oven to 375F and cook for 17-19 minutes.

When your timer has gone off, switch the oven to broil and allow the salmon to broil for 3-5 minutes. This will give the salmon a beautiful glaze on top. When I was making this, I noticed that part of the tinfoil got burned from the sauce, do not panic this is completely normal. Use your judgement for how much of a glaze you would like on the salmon before removing it from the oven.

Take the salmon out of the oven and garnish with parsley (and lemon slices if you wish) and serve immediately.

If you are new to cooking salmon and would like some background, feel free to check out this article.