All Entries in the "Seafood" Category
Cheesy Fish and Spinach Casserole
Minoo shared a Cheesy Fish and Spinach Casserole recipe in the Gilmore Park Church Community Kitchen. She also made mash potatoes as the side dish to go with the casserole. This recipe serves 6.
This Cheesy Fish and Spinach Casserole is very simple and quick to make. It is a great recipe for a quick meal when you have a long day and do not want to labour in the kitchen. Kids will love this cheesy dish complete with vegetables and protein. All you need is a side dish of carbohydrate like mash potatoes, home made potato wedges, a simple noodle or rice dish.
Ingredients
- 1 bag fresh spinach (you may use pre-wash baby spinach)
- 1 cup cheddar or parmesan cheese
- 1/3 cup breadcrumbs
- 1 egg beaten
- 1 lb Basa or any while fish fillets like Cod, Sole, etc
- salt and pepper to taste
Corn and Shrimp Tortilla Soup
Carol and Charlene worked on the Corn and Shrimp Tortilla Soup at the South Arm Cooking Club for Seniors. Looks like we had fewer participants for this cooking meet as Charlene and Stella have to pitch in to help out the teams.
This recipe is adapted from Cooking Light and it serves 8.
This Corn and Shrimp Tortilla Soup has the sweetness from the corn, the springy texture from the shrimp and the crunchy texture from the tortilla and a little kick from the jalapeno. This is a very refreshing soup with the hint of sourness from the lime juice and fresh cilantro.
Ingredients
- 1 tablespoon oil
- 1 onion, chopped
- 1/2 teaspoon salt
- 1 cup chopped red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 (16 ounce) can fat-free, low-sodium chicken broth
- 1 (8 ounce) bottle clam juice
- 2 cups fresh corn kernels (about 4 ears) or frozen ones
- 1 1/2 pounds medium shrimp, peeled and deveined (we used frozen ones)
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/4 teaspoon black pepper
- 1 1/2 cups coarsely crushed tortilla chips
Red Cooked Tilapia
June Duo shared a fish recipe in the South Arm Community Kitchen. She called it Red Cooked Tilapia. Jane bought two fresh Tilapia from some Chinese groceries stores, not frozen ones. You can find live fish in some Chinese groceries stores where the fish monger will catch the one you pick and kill it for you there and then. This is very common in the Asia as freshness is the key to a delicious meal.
The Red Cooked Tilapia is sweet and sour and the spices used were able to overcome the fishy odour. This dish goes well with steamed rice.
Ingredients
- 1 Tilapia
- 2 green onions, chopped
- 3 cloves garlic, peeled and smashed
- 1 inch ginger, peeled and sliced
- 2 to 3 tablespoons ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons cooking wine
- 1/4 teaspoon 13 spices powder (can be substituted with 5 spice powder)
- 3 star anise
- 1/2 teaspoon wild pepper corn
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 package of chicken seasoning
- 1/2 cup frozen mixed vegetables
- 2 to 3 tablespoons oil for frying
Salmon and Potato Chowder
Minoo shared this Salmon and Potato Chowder recipe in the Gilmore Park Church Community Kitchen. She also shared the following soup tips.
- homemade stock can be freeze in small batches for convenient use later
- look for low sodium stock if you are on a low salt diet
- use vegetable spray on non-stick pan to saute vegetable with minimum fat
- always simmer soup covered, on a medium-low heat, stirring occasionally to prevent evaporation
- when pureeing soup, process in small batches to achieve even smooth texture
- if soup appears too thick after reheating, add more stock.
- for more fiber, use unpeeled vegetables, just scrub the skin to clean them
- leftover vegetables are ideals for making soups
- to ensure vegetables such as broccoli, asparagus or zucchini to retain good color, add them during the last 5 minutes of cooking
- chop hard vegetables like carrot finely so that they take lesser time to become tender
- when a recipe calls for canned crushed tomatoes, you can use whole canned tomatoes and pureed in a food processor with the juice, or use fresh pureed tomatoes
- for a tasty and sophisticated garnish, add a dollop of light sour cream or yogurt to each bowl of soup
- most soups can be frozen for up to 2 months; reheat gently
This Salmon and Potato Chowder is sweet, creamy and cheesy. The sweetness comes from the onion, carrot and creamed corn. A great soup for brunch and lazy days.
Ingredients
- 3 tablespoons butter
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1 teaspoon garlic powder or 2 teaspoons chopped garlic
- 2 cups diced potatoes
- 2 carrots, diced
- 2 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried dill weed
- 2 cans salmon
- 1 (12 fl oz) can evaporated milk
- 1 (15oz) can creamed corn
- 1/2 pound Cheddar cheese, shredded
Tuna Pie
Tanni made a simple pie which is great as a snack or for school lunch. It can be made with canned tuna or salmon. We made both in the kitchen. We found that the Tuna Pie taste better. Perhaps, the salmon flavour is slightly stronger.
The Tuna or Salmon Pie is filled with carrot, tomato and potato. It’s a good way to incorporate vegetables into a dish which kids will eat. This can be eaten warm or cold.
Ingredients
- 1 can tuna or salmon
- 4 oz butter
- 3 eggs
- 2 teaspoons mustard
- 3/4 cup bread crumbs
- 1 onion, finely chopped
- 1 tomato, diced
- 2 potatoes, boiled and mashed
- 1 medium carrot, boiled, peeled and diced
Click on the link below for the instructions.
Vietnamese Shrimp Roll
Zoe demonstrated how to make Vietnamese Shrimp Roll in the Caring Place Community Kitchen. This is a good demonstration as everyone get hands on making the rolls.
Vietnamese Spring Roll is a very healthy dish as it is made from fresh ingredients and no frying or what so ever.
Ingredients
- Rice paper
- Oriental style rice noodle (rice vermicelli)
- Shrimp
- Romaine hearts
- Lemon/Lime
- Fish sauce
- Sugar
- Sweet chili sauce
Click on the link below for the instructions.
Cheesy Shrimp Dish
Minoo made this Cheesy Shrimp Dish to be eaten with rice. You may substitute the shrimp with other meat like cooked chicken or ham. This is kind of one pan dish. It’s complete with protein, fiber, vitamins and carbohydrate.
Ingredients
- 2 cups of cooked rice
- 3 tablespoons oil
- 1 cup cooked shrimp or chicken or ham
- 1 onion, chopped
- 1 red sweet pepper, chopped
- 2 cloves of garlic, minced
- 2 large tomatoes, diced
- 2 eggs
- 1 cup grated cheddar cheese
- 2 teaspoons tamari
- salt and pepper to taste
Click on the link below for the instructions.
