We have converted many a cereal-eater (staff and guests alike) with this recipe and most of them never look back. For some reason there are a lot of granola haters, but this recipe is leagues above what you find in the grocery store. Oats, nuts, and seeds make this a more filling alternative to your average cereal, and we use maple syrup for a natural sweetener instead of refined sugar.
This granola is a healthy way to start your day, feel full longer, and avoid a mid-morning sugar crash and definitely worth trying.
(Makes a large batch but you can 1/2 it or store in an airtight container for up to 1 month)
Combine first 5 ingredients with 3 ounces salmon and mix till well blended.
Add final ounce of salmon and blend till just incorporated, retaining the salmon texture as much as possible.
Spread salmon whip onto bread. Top with onion slices, sliced tomatoes, a sprig of dill and a few capers.
One of the perks of this recipe is that it can be assembled up to 2 days in advance, which is ideal for when you have guests over, go to a potluck, Super Bowl Sunday maybe? And any other situation where you want to spend as little time possible on the cooking that day.
- TRUTHFULLY I never measure the oil and mirin. I simply stir it up and taste for if it is sweet enough.
- Do not sub any other oil and make sure it is the dark Asian sesame oil, not the spectrum naturals type
An appetizer that can't be beat - so good it will turn almost anyone off a diet, and we have to keep a close eye on kitchen "seagulls" when these prawns leave the hot oil.
This Japanese salad is tangy, refreshing, and healthy. It is an excellent starter because it is so light, and also happens to be very easy to make.
1. Mix all marinade ingredients together and set aside (you can do this in the AM). Be sure to cover it. Make sure the ginger is chopped well.
2. Bring water to a boil and add noodles in till cooked (check packaging for specific timing). Drain in colander and cool under running water. Chop with scissors into smaller chunks. Place into a glass salad bowl with a little shot of water - mix it around, and seal bowl with saran. It can sit for a few hours but not all day.
NOTE: The noodles will want to clump together, make sure to check them occasionally if made in advance and add more water if necessary.
3. When ready to serve, put the noodles into the bowl and pour enough juice onto each serving so that the noodles are swimming in it. Make sure some ginger goes into each bowl. Then place cucumber, green onion and crab/prawns on top and serve immediately.
Cooking is art while baking is science. So with that little mantra, I try to use the measurements in any recipe (other than a baking item) as a guide rather than the law. The amounts shown below are general outline that you fill in with a little of your own creative juices (but if you stick to these as is you won’t be sorry).
Even having said cooking is art, I will note that I rarely deviate from the guidelines on the first attempt of a new recipe. That way I know if it doesn’t work out that it likely wasn’t my fault.
This little tasty number is gluten free as well as dairy free and egg free. I guess it should be called Free Casserole. Plus, it takes only about 20 minutes to prepare and 20 more to bake.
1. Preheat the oven to 400 degrees. Set the rack in the middle of the oven.
2. Find a 9x13 pyrex casserole dish. Spray lightly with oil and line with parchment paper.
3. Put the water and the cashews into a food processor. Pulse a few times to make more surface area on the cashews and let them sit in the water while you prepare the onion and carrot.
4. Heat the olive oil in a large frying pan and when it sparkles and moves add the onion and carrot. Stir and add salt. Let them cook 5-6 minutes uncovered at a medium heat and stir occasionally.
5. While the veggies cook, blend up the nut/water mix till the nuts are not chunky. Add the fresh squeezed lemon juice, mustard and sriracha.
6. Add to the veggies after they have cooked along with the frozen veg. Cook for 2-3 minutes. Add in the cilantro and the drained salmon into the mix and break the pieces up. Blend things well but don’t over-stir.
7. Place all the pasta into the pyrex, spread evenly over the bottom, then top with the salmon mixture. Stir gently to mix the pasta into the salmon - just a little bit.
8. Gently press everything flat and then top with the walnut/parsley mixture, evenly sprinkled all over the top of the casserole.
9. Bake 20 - 25 minutes. Serve hot.
(Big confession: I love anything that I can put catsup on. This is nice with catsup but most folks don’t seem to need that. Thai sweet chili sauce is also a nice option.)
**** No reason not to use fresh peas if you have access to them. If using these, add to the onions 2 minutes before the onions and carrots have finished cooking and allow them to heat up that way.
***** Tastes even better the next day!
This recipe was originally created by Walter’s sister Audrey, a certified red seal chef. Over the years, like so many other things, we have changed amounts, ingredients, and of course the volume. We have a lot of “scrap” meat of course. Why would anyone kill a fish to make fettuccine? When the boys clean halibut they take the cheeks out. Same for Ling Cod. When they clean salmon the meat left along the backbone is saved and goes into the freezer for moments like this one. Fish do not die to make specific recipes at Quatsino Lodge. Scraps are used or we purchase our seafood from local sellers. This recipe is a very generous portion designed to have loads of leftovers. If you want to live dangerously try par-frying some cleaned and sliced leeks in whatever amount you feel comfortable with and add it to the fettuccine with the tomatoes.
Before you start, get a large pot of water onto the stove.
1. Add salt and oil and bring to a boil with a lid on (this takes so long to heat for your noodles that it is good to start early). Be generous with the salt and oil. Use canola or some cheap tasteless oil as it isn’t going to be part of the meal, simply to keep the noodles from sticking.
2. Bring wine to a boil in the bottom of a different large pot.
3. Add mushrooms and green onion (You can add the snap peas here or later with the tomatoes). Boil 2 minutes or max 3 minutes depending on volume. Remove veggies from wine with a slotted spoon. Set aside.
4. To the wine add the milk and heat on medium/medium-low.
5. Put the water and flour together in a large jar and shake well (don’t do this till the last minute or the flour will solidify) After shaking well, add to the liquid in the pot.
6. Add all seasonings and the parmesan cheese. You will need to taste this. Likely it needs more of all of the seasonings but you won’t know till you taste it. Also when the fish goes in it will absorb some of the seasonings so don’t be shy.
Cook the sauce at least 10 minutes. Test for flavour and you want it to thicken up quite a bit.
- I like to have someone standing over this sauce with a whisk constantly moving it about to prevent burning and ensure even cooking, thickening and heating.
When it starts to thicken you then start your noodles.
Noodles take 9 - 11 minutes depending on the type. Be sure to stir well to make the noodles well coated with oil. Start the timer once you have mixed them.
7. When noodles have gone in, add any ling cod or halibut bits before the salmon (ling and halibut take longer to cook than salmon). Let sit in the hot sauce at least 3 minutes but now do not use a whisk - use a spatula or wooden spoon.
8. When white fish is starting look opaque and the sauce has warmed back up, add the salmon. Gently stir till salmon begins to get a white colour on parts of the outside (salmon takes only a couple minutes to cook so watch it closely).
9. Add cherry tomatoes and snap peas (if they weren't steamed with mushrooms etc.).
10. When you think that is hot, add in prawns and scallops - prawns will cook in less than 60 seconds BTW.
11. When seafood has only just cooked, add back in all the other veggies (mushrooms, green onions and peas).
12. Serve over fettuccine noodles when veggies are warmed.
NOTE: Don’t let it stand too long or the seafood will overcook.
***you can jig the styles of seafood to suit what you have, just be sure to make the weights approximately the same.
AKA Malaysian Rockfish. This is one of our staple appetizer recipes that is so easy to make and when a dish never comes back with leftovers, well, that speaks for itself.
**Steaming fish is easier than you think. Parchment paper is the thing my mother never taught me about but should have!
Simply take a large low roasting pan with a lid, put a metal cooling rack in it and add water (not too much that it touches the rack but enough that it won’t burn dry). Then take a large piece of parchment paper and lay across the width - enough that it can easily wrap around itself more than once with extra to spare. Depending on the size of your pan you may need to lay two sheets of parchment. Most importantly the pan must be deep enough to hold the fish without the lid or the paper touching the top and that you completely encircle the fish with the paper so the steam will be captured inside.