Wednesday, November 21, 2012

Buffalo Salmon

It seems like everyone has been cooking with Panko bread crumbs for a few years now. I recall trying to find in in the grocery store a couple of years ago, couldn't find it and just put that idea on hold for a bit. However, it started to seem like I kept making the same dinners over and over and decided it was time to revisit the Panko bread crumb search. Hubby found it in no time (it may be more readily available nowadays) and I was set to make something. But what?..I kept asking myself. 

Yesterday I opened the freezer door to find our meat supply, and I pulled out some salmon (that's considered a "meat," yes?). I set to find a recipe that involved Panko and salmon and found a plethora of recipes but I would always be missing an ingredient (like mustard) or refuse to use other ingredients, like butter, because we are trying to keep it heart healthy.. at least sometimes.

So, for those of you who know me, I love me my buffalo wings (oh God, do I ever!), and thought why not incorporate that flavour, but lose the unnecessary fat, given it was just a weekday. 

I served the salmon alongside a simple arugala salad and roasted potatoes.

Hope you try this recipe and enjoy as a much as we did!


2 servings of salmon fillet
1/3 cup Panko bread cumbs
Juice of half a lemon
2 tablespoons of vegetable oil
2 scallions (aka green onion), chopped finely
1 tablespoon fresh parsley chopped finely
Salt to taste
Black pepper to taste
2 tablespoons of Frank's Red Hot Sauce


Preheat oven to 400 degrees.

Panko crust:
-Stir together Panko bread crumbs, lemon juice, 1 tablespoon oil, scallions and parsley in a small bowl.

-Place salmon on shallow baking dish greased with 1 tablespoon of oil. 
-Season salt and pepper, and then spread a tablespoon of Frank's Red Hot sauce on each fillet.  
-Using a fork or spoon, pack an even amount of the prepared Panko crust on each fillet
-Bake for about 14 minutes (doneness depends on what you like). Crust should be a light brown.

*Note: Salmon can be skin on or off.  The one in the picture had the skin off.  We bought it from Costco. If you buy it with skin on just make sure that the skin is on the baking dish (you put the crumbs on the flesh of the salmon).

Tuesday, October 9, 2012

Happy Thanksgiving!

My Goodness, it's been a while since I last posted. Why? Just because life made it so.
Here's a summary of the last couple of years:

Bought a home two years ago, moved in with parents while it got built, had a baby meanwhile, and now, finally, it has been a month since we've been in our new home. I didn't think it would be, but it was difficult to share a fridge with two other adults and I just felt "out of it" when it came to passion for cooking. Now that things are back to my way, I am slowly but surely getting back into the swing of things.

We just celebrated Thanksgiving yesterday at my parents house and I brought back some turkey to make a lentil turkey soup tonight (could be a future post), and the rest of the weekend encompassed errands and having my good friend and her hubby over for chicken nachos and to meet our little girl. The chicken nachos were a hit, and I was left with some leftover toppings: chopped tomatoes, red peppers and shallots.

So, in the spirit of Thanksgiving, I used those tasty toppings the next morning to make an omelette and I added spinach for extra nutrition.

I pretty much summed up the ingredients, which you can make as much as you want to taste. I don't think I can really teach you to make an omelette though: it's either you have it or you don't. But honestly, unless you burn the egg, it's hard to mess it up even if it ends up looking scrambled.

So here's a picture of my Thanksgiving omelette, and I hope you all had a wonderful Thanksgiving weekend.

Saturday, January 22, 2011

It Has Been Awhile, I Know..

Between moving apartments, changing jobs, procrastination, and everything in between, I neglected to post anything in quite a while. To those few who follow and have been asking if and when I will post again, here we are.

Chicken drumsticks and kale have something in common for me: I want to cook em, as they are cheap and cheerful foods, but quite frankly, it was always the same thing..shake and bake with the drumstick, and heating and seasoning kale enough to digest.

Last weekend I found the perfect recipe that married these two foods in the Food and Wine Magazine, and made it last Monday. It was so simple and quick to prepare (perfect for Mondays!), and it tasted so good, despite the short list of ingredients. And best of all, it was healthy.

Although the recipe called for legs (drumstick and thigh attached), I used about 8 drumsticks successfully. I also used smoked paprika as opposed to the regular kind, which I'd like to think it gave the recipe a tad more zest. As our roasting pan was small, and rather stuffed with the veggies, I had to use my (freshly washed) hands to "toss" the veggies with the oil and seasoning.
Oh, yeah - although it was quick to prepare, cooking time is almost an hour.
Hope you try & like this one too!

Friday, April 10, 2009

Healthy Apple Yogurt Muffins

Although I've been baking like mad these past few months, I've been bad about posting my baking adventures up. Good news is I just bought a brand-new cookie cookbook, by a very famous author (hint, initials are M.S.), so I have no doubt that the frequency of my posts will incease because those cookies look damn good!

For now, I leave you a fabulous muffin recipe that I came up with by mixing some of my own healthy preferences (such as flax) with a basic recipe I found on the internet.

The muffins came out perfectly, and between just hubby and I, those 12 muffins did not last 24 hours. The health benefits from the flax (um, is there such thing as too much fibre? I don't know, actually, I'm not a dietician), the moistness from the apples and the cinnamon-sugar coating make these muffins irristable!

  • 1 cup all-purpose flour
  • 1 cup ground flax seed
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • ½ teaspoon salt
  • 1 cup plain yogurt 1 large egg, beaten
  • ¼ cup butter, melted
  • 2 teaspoons lemon peel, grated
  • 3 apples, finely diced
  • ¼ cup granulated sugar 2 teaspoons ground cinnamon

    In a large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda, 1/2 teaspoon cinnamon, nutmeg, 1/4 teaspsoon clove and salt. Set aside.

    In a small bowl, stir yogurt until creamy, then add beaten egg. Add melted butter and grated lemon peel. Pour into the flour mixture and stir quickly until just mixed. Gently fold in 3 peeled, diced baking apples and spoon into a greased muffin tins about two-thirds full.

    Topping: Combine 1/4 cup sugar with 2 teaspoon cinnamon and sprinkle over the unbaked muffins.

    Bake in a 375°F (190°C) oven for 20 to 25 minutes, or until golden brown. Cool on a wire rack.

Enjoy with coffee or juice.

Sunday, February 1, 2009

It has been awhile, I know.

It's Super Bowl night. I made the chili for hubby and his buddy, and spent about 2 hours surfing the net. Then I realized I haven't written on my very own blog, my very own "baby" of the WWW, in a very long time!!

Okay, so I made some Ginger cookies during the Christmas holidays for my dad, who loves ginger anything. He absolutely LOVED these cookies. So did hubby. So did I! It came out crunchy and chewy all at the same time. And my favorite part: it was very easy and quick to make. Ina Garten's Ultimate Ginger Cookies was my inspiration. I tweaked a few things to my taste, though.


  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 2 tsps ground cinnamon
  • 1 1/2 tsps ground cloves
  • 2 tsp ground ginger
  • 1/4 tsp kosher salt
  • 1 cup dark brown sugar, lightly packed
  • 1/4 cup vegetable oil
  • 1/3 cup unsulfured molasses
  • 1 extra-large egg, at room temperature
  • granulated sugar, for rolling the cookies


  • Preheat the oven to 350 degrees.
  • Line 2 sheet pans with parchment paper.
  • In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with a fork.
  • In the bowl of an electric mixer beat the brown sugar, oil, and molasses at medium speed for 5 minutes.
  • Turn the mixer to low speed, add the egg, and beat for 1 minute.
  • Scrape the bowl with a rubber spatula and beat for 1 minute more.
  • With the mixer still on low, slowly add the dry ingredients, and mix on medium speed for 2 minutes.
  • Scoop the dough with 2 spoons or a small ice cream scoop.
  • With your hands, roll each cookie into a 1 3/4-inch ball and then flatten lightly with your fingers.
  • Press both sides of each cookie in sugar and place them on the sheet pans.
  • Bake for exactly 13 minutes.
  • The cookies will be crackled on the top and soft inside.
  • Let the cookies cool on the sheets for a minute or two, then transfer to racks to cool completely.

If you like ginger cookies, this is the one to make and have with coffee or tea for breakfast, or as midnight snack.

Saturday, November 15, 2008

Getting ready for Christmas

I know it's just mid-November, but I tell you, Christmas will sneak up on you if you don't start preparing now! I've always wanted to make house-warming gifts made of cookies and chocolate made my me, and of course, in times like these, kind to the pocket-book. I normally love giving my friends a box of Godiva (honestly, who does not love GODIVA??), but you get so little for your precious dollars. Last year, my sisters and I attended a chocolate-making class. In this class (taught by a very inexperienced chocolate-making teacher), the chocoate truffle recipe NEVER worked - we tried it twice. We were also taught - and I use the term taught loosely in this case -how to temper chocolate to create that nice, shiny coating found on some chocolate truffles.

Thanks to Ina Garten's easy Chocolate Truffle recipe, I can finally start giving delectible home-made gifts. When I found this recipe, I called up my sisters, we got together on a Sunday afternoon and made them. Ina Garten suggests using chocolates such as Lindt, but I just used Baker's brand chocolate, and it worked very well. As you may notice from the picture of our truffles, we tried coating some truffles with cocoa powder and other truffles with tempered chocolate. I do not have a formal recipe for tempered chocolate. I just Googled it and watched some videos on Youtube to try to figure it out. If you have never tried making it, give it a go, but I warn need patience. It may not even work out the first time. And if it does work out for you (it kinda worked out for us), then Congrats to you! Anyway, for Ina's recipe, it so easy and delish, and you do not need to temper chocolate to make it.

Saturday, November 1, 2008

Almost 30

It was my birthday a couple of weeks ago, and I was REALLY excited to try baking a new cake. So, I baked my own birthday cake. My friends asked in voices that sounded like pity "'re baking your own cake?!" Yes, my friends, because its fun, and it gives me a tonne of joy. The recipe is from someone who is now my all-time favorite cook, Ina Garten. If there is a cookbook to buy, it's hers. She has a few cook books, and I am so impressed with all of them. I have two of them so far. As you can see, you can get some, if not all, of her recipes on line from the food network site, but I personally love having a glossy cookbook on hand, without having to run to the computer all the time for reference, or without having so many loose printouts everywhere in the kitchen.

So, now, I present to you Beatty's Chocolate Cake.

The picture you see on my blog is of my interpretation of the cake. It turned out beautifully. The one thing that I did not do that was part of the recipe, was put the disolved instant coffee in the icing. I think I should have. I found the icing to be slightly too sugary. I think that the sugar in the icing would have dissolved a bit - resulting in a smoother icing - had I added the coffee. Suffice to say, I will definitely be making this cake again, and will follow the icing recipe to a "T"! I hope you try it out will not regret it!

Enjoy with Coffee, Tea, or a glass of cold Milk.