Summer Corn Salad

Summer Corn Salad

by | Sep 2, 2014 | Kid-Friendly, Salads, Sides, Vegetables, Vegetarian

I love vegetables. Always have. When I was little, I watched commercials with kids hating brussels sprouts and broccoli unless they were covered in cheese sauce and it was super weird to me. My sister and I would fight over the last mushroom or baby corn in our stir fry. My veg loving probably stems from my Chinese upbringing where we ate a ton of vegetables –  they were a big part of our meals and often times my favourite part. That being said, it’s taken me years to really love salad.

corn salad ingredients

I was like those broccoli-hating commercial kids when it came to salad. As a kid, most of the salads I ate were basic lettuce covered in ranch, Catalina, or Thousand Island dressing.  So bland, boring and leafy. The only salads that I really liked were Caesar salad or macaroni salad (which isn’t actually a real salad). But all that changed when I moved to Scottsdale Arizona, the land of amazing salads.

corn salad ingredients in bowl

Arizona is probably more well-known for their golf courses, the Grand Canyon and dry heat, but their salad situation is great. On my first trip there,  I had a seared tuna and avocado salad in an Asian dressing and it was the perfect balance of fresh ingredients, flavours, and textures. It was so good. And that was when I fell in love with salads and Scottsdale.

dressing

Okay so maybe I’m being a bit dramatic, but that salad was really great. And almost every salad I ordered in Arizona from that day forward was pretty great too.  Like everywhere.  From family restaurants to upscale spots to local chains. Once we moved down there, I took full advantage of this salad mania and experimented at home with fresh produce from a local farmer’s market.

corn salad

This summer corn salad is my ode to Scottsdale because this salad is all about fresh seasonal ingredients and is satisfying, refreshing and bursting with flavour. It tastes just like summer and is the perfect addition to any BBQ,  as a packed lunch or for a picnic. Salads are awesome.

corn salad on plate

 

Summer Corn Salad | freshnessgf.com
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Summer Corn Salad

This summer corn salad is my ode to Scottsdale because this salad is all about fresh seasonal ingredients and is satisfying, refreshing and bursting with flavour. It tastes just like summer and is the perfect addition to any BBQ, as a packed lunch or for a picnic. Salads are awesome.
Course: Appetizer, Salad, Side Dish
Diet: Gluten Free, Vegetarian
Keyword: corn, dairy-free, egg-free, fast, gluten-free, kid-friendly, nut-free, tomato, vegetables
Servings: 8 side salads
Author: ness

INGREDIENTS

Salad Ingredients:

  • 6 ears fresh corn (husk removed)
  • 1 English cucumber (diced)
  • 1 pint cherry tomatoes (halved)
  • 1/4 red onion (sliced)
  • 1/4 cup fresh parsley (chopped)

Dressing Ingredients:

  • 1 teaspoon finely chopped garlic
  • 2 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Salt and pepper to taste

INSTRUCTIONS

  • Bring a large pot of water to boil. Add corn to boiling water and simmer for 5 minutes. Remove from hot water and allow to cool. Hold the cooled corn on the cob over a cutting board and cut corn kernels off the cob in strips using a knife. Add the remaining salad ingredients.
  • In a small bowl, add dressing ingredients except salt and pepper to a small bowl and whisk together. Add salt and pepper to taste. Add dressing to salad ingredients and toss to combine and serve.
This would make a great entree with some grilled salmon, chicken, or steak.
Watermelon Feta Salad

Watermelon Feta Salad

by | Jul 1, 2014 | Fruits, Kid-Friendly, Salads, Sides, Vegetarian

A beautiful red and white salad perfect for celebrating Canada Day.  It’s super fast – just cut up some watermelon, slice some red onions, and chop parsley.  Crumble some Greek feta cheese over top and drizzle with a little balsamic vinegar.  It’s refreshing and the salty cheese, sharp onions, tangy vinegar all balance the sweetness of the watermelon perfectly.  Happy summer!

Watermelon Feta Salad | freshnessgf.com
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WATERMELON FETA SALAD

A beautiful red and white salad perfect for celebrating Canada Day.
Course: Appetizer, Dessert, Salad, Side Dish
Diet: Gluten Free, Vegetarian
Keyword: cheese, egg-free, fast, fruits, kid-friendly, nut-free
Author: ness

INGREDIENTS

  • Watermelon
  • Some red onions (sliced)
  • Parsley (chopped)
  • Greek feta cheese (crumbled)

INSTRUCTIONS

  • It's super fast - just cut up some watermelon, slice some red onions, and chop parsley. Crumble some Greek feta cheese over top and drizzle with a little balsamic vinegar. It's refreshing and the salty cheese, sharp onions, tangy vinegar all balance the sweetness of the watermelon perfectly.
Baked Tortilla Chips

Baked Tortilla Chips

by | May 15, 2014 | Kid-Friendly, Mexican/Tex-Mex, Snacks & Appetizers, Vegan, Vegetarian

I have a food-fession:  I am obsessed with nachos. I spent almost an hour stuck in traffic today talking about food with my carpool and I would say a good chunk of it was about our mutual adoration of nachos. We discussed different kinds of nachos, how to make the perfect nacho, where the best ones in town are etc. And you can’t talk nachos without immediately craving them real bad right?

toritillas on board

Both of us are trying hard to be healthy so we both decided against immediately pulling over to indulge in happy hour nachos. But wait, I think there’s a way to shave a few calories off nachos – bake your own tortilla chips. I know I know, you’re probably thinking ‘who does this stuff?’ and ‘gimme a break, why bake them when you can buy them already made?’ I thought the same thing. Actually it never even occurred to me that you could make your own tortillas without deep-frying them. That is until I saw an episode of Rachael Ray and there she was, baking her own tortilla chips and making it look super easy and healthy.

tortillas ready to bake

I tried it and hot damn, these things were good. Crispy, crunchy, and super easy, just like she promised. So here’s the recipe for you folks.  Happy nacho eating to all, and to all a good night.

tortilla chips on tray

Baked Tortilla Chips | Freshnessgf.com
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Baked Tortilla Chips

I think there's a way to shave a few calories off nachos - bake your own tortilla chips. I know I know, you're probably thinking 'who does this stuff?' and 'gimme a break, why bake them when you can buy them already made?' I thought the same thing. Actually it never even occurred to me that you could make your own tortillas without deep-frying them.
Course: Appetizer, Snack
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn, dairy-free, fast, kid-friendly, nut-free, soy-free, tacos, tortilla, yeast-free
Servings: 2
Author: ness

INGREDIENTS

  • 6 Day old corn tortilla chips
  • Plain cooking oil
  • Sea salt (optional)

INSTRUCTIONS

  • Preheat oven to 425 degrees. Lightly spray or brush each side of the tortillas with oil. Stack tortillas and cut into eighths. Place wedges in a single layer on baking sheet and bake for 10 to 12 minutes or until lightly golden brown. Sprinkle with salt if desired.
Recipe adapted from Rachael Ray
Avocado Beet Carrot (ABC) Salad

Avocado Beet Carrot (ABC) Salad

by | Apr 15, 2014 | Salads, Snacks & Appetizers, Vegan, Vegetables, Vegetarian

I like happy things. This salad is a happy salad – it’s colourful, full of unexpected flavour, nutritious, and fast. What’s not to love? It’s bright and cheerful, just like my pal Jerrica who introduced me to this salad (and yes she is named after this gal).

Beets and carrots

Beets are so pretty, especially these candy cane and golden beets from my local market. Same goes for these purple and orange carrots. You can make this salad with normal beets and carrots, but these fancy ones happened to be available and well, I’m a sucker for pretty produce.

dressing

I was a little apprehensive when I first saw this original recipe for the salad dressing. Orange, balsamic vinegar, cumin, and lime zest? Together?  Definitely out of my comfort zone. But I trusted Jerrica’s recommendation and figured she wouldn’t steer me wrong. And of course, she was right.

salad close up 2

It turned out absolutely delicious. I loved every single bite. Not only was this salad super fast to whip up, it was E.A.S.Y. and satisfying too. It’s fancy enough to entertain with and filling enough for a light lunch. The avocado was nice and creamy against the crisp of the carrots and beets. The cilantro leaves added extra freshness and complimented the nicely balanced flavours of the dressing.

Now be warned, the balsamic turned the avocado a bit brown. Don’t be scared. It really adds amazing flavour and I wouldn’t substitute for a lighter vinegar just for aesthetics. Taste trumps pretty sometimes. Overall, this salad is colourful, unexpected, and delightful, just like the gal who introduced me to it.

salad with fork

Avocado Beet Carrot Salad | Freshnessgf.com
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Avocado Beet Carrot Salad (ABC Salad)

This salad is a happy salad – it’s colourful, full of unexpected flavour, nutritious, and fast. What’s not to love? It’s bright and cheerful, just like my pal Jerrica who introduced me to this salad.
Course: Appetizer, Salad, Snack
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn-free, dairy-free, egg-free, fast, nut-free, soy-free, vegetables
Author: ness

INGREDIENTS

  • 2 carrots (cut into 3 inch strips)
  • 2 beets (cut into 1 inch wedges)
  • 1 hass avocado (peeled, pitted and quartered)
  • 1/4 cups fresh cilantro leaves

Dressing

  • Juice from one orange (including some pulp)
  • zest of 1 lime
  • 2 tablespoons canola or sunflower oil or other neutral oil
  • 1 tablespoon balsamic vinegar (plus more for drizzling)
  • 1/4 teaspoon ground cumin
  • salt and pepper to taste

INSTRUCTIONS

  • Bring a medium saucepan filled halfway with water to boil. Add carrots and beets and simmer for 8 to 10 minutes or until beets are tender enough to be pierced with a fork. Drain and set aside.
  • While beets and carrots are cooking, prepare dressing. Combine all the dressing ingredients in a medium bowl and whisk together. Add cooked and drained carrots and beets to dressing while they are still warm. Add fresh cilantro leaves and toss together to combine. Using a tong or slotted spoon, scoop out beets, carrots and cilantro and place on serving dish(es).
  • Add quartered avocado to the remaining dressing in mixing bowl and gently spoon dressing over the avocados. Gently place avocados on top of plated beets and carrots and spoon any remaining dressing over the avocado. Drizzle with extra balsamic and serve immediately.
If you use normal beets and carrots and boil them together, the beets will turn the carrots pink.  If this isnèt your thing, you can boil the beets and carrots separately.
Recipe adapted from Kitchen Experiments.
Steamed Fish Cantonese Style

Steamed Fish Cantonese Style

by | Apr 12, 2014 | Asian, Fish & Seafood, Main Dishes

I love fish but I don’t cook it as often as I’d like. I don’t know about you but buying fish has gotten complicated – farmed, wild, organic, sashimi grade, flash-frozen, sustainable. Like I just want fish. But I just avoid buying it more often because I’m confused. So when I do buy fish, I try to get it from somewhere that cares a lot about fish, where it comes from, and how it affects our planet.

Fish from Hooked

For me, that local spot is called Hooked in Kensington Market in Toronto that’s run by chefs. They are really crazy knowledgeable about fish, sustainability, and good eating. We ended up getting the ling cod that was in season and it ended up being crazy good. (P.S. There are a few Hooked locations around town).

This recipe is something that my family grew up eating all the time. It was a staple in our Chinese household, often done with a whole fish from the non-sustainable Asian grocery store. It was dead simple, super-fast, delicious, and we loved it.  If you ask any first-generation Chinese-Canadian, and they will probably tell you the same thing. Every family has their own way of doing it – even my mom and I cook it a little differently.

IMAG3668

If you’ve ever been to a traditional ten-course Chinese wedding banquet, you’ve probably had this fish too. It’s typically done with a huge fish and served family-style in the middle of the table. This dish is simple enough for a weeknight staple AND fancy enough for a wedding. Who would’ve thought?

steamed fish ingredients

Other than the fish, ginger, and green onions, it’s a pantry dish, made with a small handful of ingredients you likely have on hand. Because this dish is done in a steamer, it’s basically a hands-off cooking type dish. While it’s steaming, you have time to whip up some vegetables and make some rice.     

Steamed Fish prepared

You can use any firm white fish, sustainable or not, that’s up to you. I’m not pushing you one way or another. We do a bit of both in our house to be quite honest. We do the best we can, as often as possible, and whatever that is for you, that’s just fine by me. I hope you enjoy making this recipe that after you make only once, you probably won’t even need the recipe to make it again. It’s so easy, fast, and tasty, it’ll have you hooked.

Steamed Fish Cantonese Style

Steamed Fish Cantonese Style | Freshnessgf.com
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Steamed Fish Cantonese Style

This recipe is something that my family grew up eating all the time. It was dead simple, super-fast, delicious, and we loved it. If you ask any first-generation Chinese-Canadian, and they will probably tell you the same thing. Every family has their own way of doing it – even my mom and I cook it a little differently.
Course: Main Course
Cuisine: Asian
Diet: Gluten Free
Keyword: corn-free, dairy-free, egg-free, fast, fish & seafood, nut-free
Servings: 4
Author: ness

SPECIAL EQUIPMENT

  • Steamer

INGREDIENTS

  • 1 pound cod
  • 1/2 teaspoon sea salt
  • 1 1/2 tablespoon finely shredded fresh ginger
  • 3 stalks thinly sliced green onion
  • 1 1/2 tablespoons tamari gluten free soy sauce
  • 1 tablespoon canola or other neutral oil
  • 2 teaspoons sesame oil
  • Coriander leaves for garnish

INSTRUCTIONS

  • Pat fish dry with paper towels and sprinkle salt evenly over the fish and set aside for 30 minutes in the fridge. This helps firm up the fish and draws out excess moisture.
  • Set up the steamer. Add a large sauce pan with about 2 inches of water and bring to boil. Put the fish in a heatproof dish and scatter the ginger over top, spreading it out evenly. Next, add half the green onions on top. Lower the plate into the steamer, cover, and place over the pot of boiling water. Gently steam the fish for about 10 to 12 minutes until fish is just cooked.
  • Remove the fish from the steamer and sprinkle with remaining green onions and soy sauce. In a small saucepan, add canola oil and sesame oil and heat until hot and smoking. Pour the hot oil over the fish and garnish with coriander leaves. Serve hot and steaming with rice.
Adapted from Complete Chinese Cookbook by Ken Hom

For me, that local spot is called Hooked in Kensington Market in Toronto that’s run by chefs. They are really crazy knowledgeable about fish, sustainability, and good eating. We ended up getting the ling cod that was in season and it ended up being crazy good. (P.S. There are a few Hooked locations around town).

hooked sign

hooked front sign

This recipe is something that my family grew up eating all the time. It was a staple in our Chinese household, often done with a whole fish from the non-sustainable Asian grocery store. It was dead simple, super-fast, delicious, and we loved it.  If you ask any first-generation Chinese-Canadian, and they will probably tell you the same thing. Every family has their own way of doing it – even my mom and I cook it a little differently.

IMAG3668

If you’ve ever been to a traditional ten-course Chinese wedding banquet, you’ve probably had this fish too. It’s typically done with a huge fish and served family-style in the middle of the table. This dish is simple enough for a weeknight staple AND fancy enough for a wedding. Who would’ve thought?

steamed fish ingredients

Other than the fish, ginger, and green onions, it’s a pantry dish, made with a small handful of ingredients you likely have on hand. Because this dish is done in a steamer, it’s basically a hands-off cooking type dish. While it’s steaming, you have time to whip up some vegetables and make some rice.     

Steamed Fish prepared

You can use any firm white fish, sustainable or not, that’s up to you. I’m not pushing you one way or another. We do a bit of both in our house to be quite honest. We do the best we can, as often as possible, and whatever that is for you, that’s just fine by me. I hope you enjoy making this recipe that after you make only once, you probably won’t even need the recipe to make it again. It’s so easy, fast, and tasty, it’ll have you hooked.

Steamed Fish Cantonese Style

Steamed Fish Cantonese Style | Freshnessgf.com
PRINT RECIPE

Steamed Fish Cantonese Style

This recipe is something that my family grew up eating all the time. It was dead simple, super-fast, delicious, and we loved it. If you ask any first-generation Chinese-Canadian, and they will probably tell you the same thing. Every family has their own way of doing it – even my mom and I cook it a little differently.
Course: Main Course
Cuisine: Asian
Diet: Gluten Free
Keyword: corn-free, dairy-free, egg-free, fast, fish & seafood, nut-free
Servings: 4
Author: ness

SPECIAL EQUIPMENT

  • Steamer

INGREDIENTS

  • 1 pound cod
  • 1/2 teaspoon sea salt
  • 1 1/2 tablespoon finely shredded fresh ginger
  • 3 stalks thinly sliced green onion
  • 1 1/2 tablespoons tamari gluten free soy sauce
  • 1 tablespoon canola or other neutral oil
  • 2 teaspoons sesame oil
  • Coriander leaves for garnish

INSTRUCTIONS

  • Pat fish dry with paper towels and sprinkle salt evenly over the fish and set aside for 30 minutes in the fridge. This helps firm up the fish and draws out excess moisture.
  • Set up the steamer. Add a large sauce pan with about 2 inches of water and bring to boil. Put the fish in a heatproof dish and scatter the ginger over top, spreading it out evenly. Next, add half the green onions on top. Lower the plate into the steamer, cover, and place over the pot of boiling water. Gently steam the fish for about 10 to 12 minutes until fish is just cooked.
  • Remove the fish from the steamer and sprinkle with remaining green onions and soy sauce. In a small saucepan, add canola oil and sesame oil and heat until hot and smoking. Pour the hot oil over the fish and garnish with coriander leaves. Serve hot and steaming with rice.
Adapted from Complete Chinese Cookbook by Ken Hom

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