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Sunflower Granola

3/26/2021

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)
Ingredients:

4 cups old fashioned oats (not quick)
1 cup unsweetened shredded coconut
1 cup dried fruit of choice (I like blueberries)
1 cup pumpkin seeds
1.5 cups sunflower seeds
1/2 cup untoasted sesame seeds
1 cup chopped almonds
1/2 cup chopped cashews (or macadamia or hazelnuts)

2/3 cup pure maple syrup
1 tsp vanilla
1/2 tsp salt
1/4 cup sunflower oil

Directions:

Preheat oven to 325°F.
Mix all the dry ingredients except salt together.
Mix the maple syrup, oil, vanilla and salt together.
Mix wet into the dry ingredients thoroughly.
Spread onto parchmented cookie sheets.
Bake 15 minutes. Stir well. Bake 10 more. Stir again and bake 10 more. If not golden brown do another 5-6 minutes after stirring again.

(Let cool completely before transferring to container)

Corn Fritters

3/11/2021

Ingredients:

2 cups cooked corn kernels
2 tbsp coconut milk
1 cup GF flour
1/2 tsp xantham gum
1/4 cup sugar
1 tsp salt
1 tsp baking powder
2 eggs
1 can chopped chilis or pickled jalapeños (about the 4oz size) (optional)

canola or peanut oil for frying

Directions:

In the blender combine the corn and coconut milk and roughly blend so it still has corn bits. Meanwhile, heat the oil in a large pot to 350°F.
In a bowl whisk together the next 5 dry ingredients.
In a separate bowl, beat the eggs with the jalapeños, then add the corn mix from the blender.
Add the wet ingredients to the dry and mix well.
Using a tablespoon, scoop a fritter and gently place into the hot oil. You can use another spoon to coax the batter off and into the oil (make sure you don’t overfill your pot - if you try to make too many at once they can over cook and become soggy). Cook each fritter for 2-3 minutes on both sides and they will be a deep brown colour when done. NOTE: To test whether they are fully cooked on the inside take a paring knife and pierce the fritter all the way through before withdrawing the knife. If the knife comes out clean they are done, if dough sticks to the knife give it a bit longer.
Place the fritters on a plate lined with paper towel to soak up excess oil.
They can be served a few minutes after making them and they are best served fresh.
Serve with garlic chipotle aioli (you can find that recipe here with our fish taco recipe, under the first photograph).

Smoked Salmon and Caper Whip

3/11/2021

Ingredients:

8 ounces of cream cheese at room temperature
1/4 cup fresh parsley leaves, chopped
2 tbsp. fresh lemon juice
1 tbsp heavy cream
1 tsp capers, rinsed and drained
4 ounces smoked salmon

Cocktail rye bread or Pita Bites
2 medium tomatoes, cored and sliced
2 medium onions, thinly sliced
Whole capers, rinsed and drained
Fresh dill

Directions:
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.

Warm Black Bean and Chipotle Dip

3/11/2021

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 perhaps? And any other situation where you want to spend as little time possible on the cooking that day.

Serves 10-12
Ingredients:

2tbsp olive oil
2 medium tomatoes, cored and cut into medium dice
Salt
1 large yellow onion, finely diced
3 large cloves garlic, minced
1 tbsp. chili powder
2 15oz cans black beans, drained and rinsed well
2 canned chipotle en adobo, minced (about 1 tbsp.) + 3 tbsp. adobo sauce from the can
3 tbsp. apple cider vinegar
1.5 cups thawed frozen corn or canned corn (but fresh works too when it's available)
1.5 cups grated sharp cheddar
1.5 cups grated Monterey Jack cheese
3/4 cup fresh chopped cilantro
Fresh ground black pepper

Tortilla chips for serving

Directions:

Preheat the oven 425°F (unless serving at a later date).
Oil a 1.5 quart baking dish and line a baking sheet with foil.
Set the diced tomatoes in a colander over the sink and sprinkle with 1 tsp salt.
Heat the oil in large skillet over a medium-high heat until shimmering hot. Reduce heat to medium, add onion, sprinkle with 1 tsp salt, and cook, stirring until softened and translucent (4-6 minutes).
Add the garlic and chili powder and cook, stirring for 1 minute.
Add half the black beans, the chipotles, the adobo sauce, and 3/4 cup of water and bring to a boil. Cook until the liquid reduces by half (2-3 minutes).
Transfer the bean mixture to a food processor.
Add the vinegar and process till smooth. Let it cool a few minutes and then transfer to a large bowl.
Add the remaining black beans, the tomatoes, the corn, half of each of the cheeses, and 1/2 cup of cilantro. Mix well and season to taste with salt and pepper.
Transfer to the baking dish and sprinkle with the remaining cheeses
Bake on top of the foil lined baking sheet (to catch drips) until the cheese melts and browns around the edges (about 15 minutes) or longer if the dip is coming straight out of the fridge. Sprinkle with remaining cilantro and serve with tortilla chips.

Sugar Snap Pea and Radish Slaw with Sesame Seeds

3/11/2021

Serves 8
Ingredients:

1 lb sugar snap peas, strings removed
2 bunches radishes (about 1 lb), tops and bottoms trimmed
2 tbsp + 2 tsp seasoned rice vinegar - also known as sushi vinegar (I just use mirin)
1 tbsp toasted sesame oil, more as needed (heat in frying pan till you can smell it, then set aside to cool)

2 tsp sesame seeds, toasted

Directions:

With a sharp knife cut the snap peas lengthwise in a fine julienne (about 1/8th" thick, so they look like skinny matchsticks).
Cut the radishes into thin disks and then stack the disks and cut into matchsticks as well.
Toss together in a bowl.
Whisk the vinegar and sesame oil together. Pour over the peas and radishes and toss well. Let sit about 5 minutes and then taste and adjust with the rice vinegar, sesame oil or a pinch of salt.
Sprinkle with toasted sesame seeds and serve.

- 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

Coconut and Panko Prawns

2/19/2021

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.

Ingredients:

1 cup flour
Salt and pepper
3 eggs, beaten
1 cup Panko
1/2 cup shredded unsweetened coconut

24 prawns, shelled (can remove the tail or leave it on for presentation)

Oil for frying (canola or peanut oil)
Thai sweet chili sauce for dipping

Directions:

Mix flour, salt, and pepper in a shallow dish. Be generous with the salt and pepper, only a very small amount will end up on the prawns.
In a separate bowl, beat eggs well. Make sure there are no clumps of egg whites.
Combine Panko and coconut in another shallow bowl.
Pour oil into a deep, heavy-bottomed pot or skillet (cast iron is ideal) until about 2" deep, and heat to 350°F. Keep a close eye on it. We find the prawns will work up to 375°F but any hotter and they start to burn.
While oil is heating, dredge prawns first in flour, then egg, then Panko mix. Lay them out on a tray in a single layer until ready to fry.
Fry for about 2 minutes until desired golden brown colour is reached. Transfer to a plate lined with paper towel and serve with dipping sauce.

Sunomono Salad

2/18/2021

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.

Serves 4
MARINADE:

4 cups Rice vinegar
1.5 cups Granulated sugar
2 tsp. Salt
1/2 cup Sake
Dash soya sauce
2 tbsp. grated ginger

SALAD:

1/4 lb raw shrimp
1/4 lb cooked crabmeat
1/2 cucumber, thinly sliced
250 g vermicelli noodles
2 green onions sliced on sharp diagonal
Lemon wedges (optional)

DIRECTIONS:
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.

Salmon and Pasta Casserole

1/12/2021

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.

Ingredients:

1 cup walnut halves or pieces (brazil nuts would also work well)
1/4 cup fresh cilantro, chopped coarsely - and if you are genetically disinclined towards cilantro, swap it out for parsley

1.5 cups water
1.5 cups cashews
1.5 tsp. dijon mustard
3 tbsp. fresh lemon juice
1 tbsp. green sriracha or 1 tsp red sriracha (I like the green one)

3 tbsp. olive oil
1 large yellow onion, chopped (approximately 1 fat cup or 1 1/4C)
4 stalks celery, finely chopped
3 large or 4 medium carrots, peeled and diced small
1-2 tsp. salt
500g frozen veg (peas, mixed veg, asian blend….)****
1 quart jar home canned salmon, drained (about 2 cups meat)
3/4 cup cilantro, chopped a little smaller than the first time

5 cups (approximately) cooked gluten free pasta

Directions:
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!

QL Seafood Fettuccine

1/8/2021

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.

Serves 8
Ingredients:

2lbs (or more) salmon/cod/halibut scraps - whatever you have, defrosted and salmon and white fish kept separate
1 package prawns (25 - 30) shelled
1 package scallops (or use crab meat, approximately 1lb)
10 green onions chopped, use everything including green bits
1.5 cups snap peas, ends trimmed
300 - 400 grams cherry tomatoes, sliced in half
20 - 25 white mushrooms, not small, quartered
3 cups white wine (use anything leftover, brand not important, go cheap if you can)
1/2 cup grated parmesan (be generous, pack it down a bit when measuring)

4 cups whole milk
1+ tbsp. garlic powder
1+ tbsp. Hy's seasoning salt (no MSG)
Pepper to taste
Salt to taste
1/4 cup + chopped dried onions (at costco regularly)

1.5 cups cold water
3/4 cup quinoa flour (I use this because it makes the recipe gluten free if you use gluten free noodles - all purpose four works just as well)

Fettuccine noodles for 8 … regular or gluten free - doesn’t matter

Directions:
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.

Quatsino Rockfish

1/5/2021

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.

Ingredients:

Skinned Rockfish or Ling Cod sections (Make them the size of the bowl you will be serving in)
A couple cups of a good quality oil that has a high smoke point (like canola or grapeseed)
A great deal of grated ginger (no need to peel, just wash)
A great deal of chopped green onion
Soy sauce (or for a GF version use Bragg's Liquid Aminos)
A good tray for steaming the fish
A serving platter with high sides that can take hot oil being poured into it

Directions:

Steam the Rockfish until fully cooked**. It doesn’t take long if the paper isn’t touching the top of the fish but if it does you may need to readjust.
While the fish is steaming, heat up enough oil (be sure not to use olive oil) that has a high smoke point.
Ideally also meanwhile...wash and grate a good bunch of ginger - over do it. Also wash and chop up a lot of green onion. Don't worry about having too much because both these ingredients are easy to use in other applications.
When fish is poached, put into heat proof bowls.
Pour generously over the top soy sauce or Braggs. Give it a minute to soak in. Then throw the ginger and green onion on top of the fish (be generous).
CAREFULLY pour the hot oil over the top. You'll know if it's the right temperature because it will be hissing and spitting when it hits the fish. If it's not at this point yet - you must heat it more or your dish will be soggy, greasy, and the flavours won't infuse properly. This is kind of a reverse deep fry but the oil is even hotter.
Serve immediately.

**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.