Archives

Appetizers & Sides, Salads, Vegetarian, Vinaigrettes and Dressings

Creamy Lemon and Lime Vinaigrette

Leave a comment

This Healthy Creamy Lemon and Lime Vinaigrette goes well on many different types of salads. 

Think shrimp, white fish, chicken or chick pea type salads and of course with avocados, cabbage, cucumbers, tomatoes and pretty much any type of veggie.

This is the start to a line of “Healthy Vinaigrette” recipes that I will be sharing on this blog over the next few weeks, so if you liked this one. 

Then be sure to follow me as I will be releasing more of my favorite homemade vinaigrettes in the coming weeks.

So what makes this a healthy vinaigrette? Well it is the Plain Yogurt, then I mix that delicious yogurt with fresh limes and lemons, cilantro, minced garlic, olive oil and salt to taste.

I know longer by those store bought salad vinaigrette or dressings, because I have learned to make even better ones at home.

This Vinaigrette pairs really well with all types of vegetables and proteins. And can be  stored in mason jars in your fridge for up to 3 weeks. 

One of my favorite ways to use this dressing would be on fish tacos and over a fresh Corn on the Cob salad. See below for that full recipe!

I like to use mason jars for my dressings. Then you can simply shake everything together and wulla it’s ready to enjoy!

Healthy Creamy and Light = Perfection! 

Note: Stores in the fridge up to 3 weeks! Also if you prefer more sweet than tangy vinaigrette feel free to add anywhere from 1 tsp to 1 tbsp of honey to sweeten it up.

Personally I like it without!


I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every month!

 

 

Appetizers & Sides, Vegetarian

Best Homemade Guacamole

Leave a comment

This is my all time favorite way to make Guacamole, that is why I call it “The Best Homemade Guacamole“. 

There is a trick to making the best guacamole so follow along.

Your going to love this recipe!

Now, I know there are a ton of so called AMAZING Guacamole recipes out there. However most are mediocre if you ask me, as I have been making this stuff for years.

In my pursuit for the best recipe, I have also spoken to many Mexicans who have shared some of their recipe secrets with me. If that is not market research, then I don’t know what is. 

WHO INVENTED GUACAMOLE?

The Aztecs from the old world have been credited for inventing this delicious dip. The dip was called ahuaca-molli; molli was the Nahautl word for “something mashed or pureed.

HOW TO MAKE THE BEST GUACAMOLE?

  • I don’t know about you but I like my guacamole to be medium spicy, so I will add 1 serrano pepper to 3 avocados.
  • Also I like to make my guacamole in a traditional pestle, however it  will turn out the same way if you decide to make it in a bowl and then mash it with a fork. 
  • Be sure to not over mash the avocados, because you want to leave some small chunks in there. It just tastes better that way 🙂
  • Season well with salt and the right amount of citrus and you will have the best guacamole ever!

WHAT MAKES A GUACAMOLE AUTHENTIC?

  • It is in the ingredients, true Mexican guacamole uses:
  • Serrano Peppers not Jalapenos and White Onions not Yellow or Purple.

WHAT MAKES A GUACAMOLE AMAZING?

  • The ratio of ingredients that are used
  • The right amount of spices
  • The right ingredients 

How do I know how to make real Guacamole you ask? Well I have traveled to Mexico before along with have visited Old Town in San Diego and ate at every single Mexican restaurant I could find! Asking how it’s made, if that is not market research, then I don’t know what is. 

I’ve also spent a lot of time testing many of those recipes and came up with our favorite way to Mexican Guacamole at home. 

Real Mexican Guacamole highlights the avocados and does not allow any other ingredient to take over. That is why I do not add roma tomatoes anymore as they take from the avocados. 

In this house we eat guacamole every week, because we adore Guacamole. And whenever we go down to Mexico or the States we always order it as an appetizer.

Okay, I’m now ready to reveal the SECRET  ingredient.

Ready? It’s Fresh Squeezed Orange juice!

Along with fresh squeezed lime juice ~But that is not so secret!

Both of those fruits really help to enhances the avocados. I learned about this secret ingredient from one of my favorite mexican restaurants, however I won’t say which as I do not want anyone to get in trouble!

IS GUACAMOLE HEALTHY FOR YOU?

YES! Guacamole is very healthy for you because it contains fat to have in your diet, so eating this often would be a win win! Here are just a few benefits of The Avocado.

  • They contain Vitamins A, C, and E are all present in the flesh of tasty avocado.
  • They’re are immune-boosting, so forget an apple a day eat an avocado a day. 
  • They protect the eyes
  • They can curve hunger, eating just one and you will feel full. 
  • The antioxidants in avocados are good for fighting off cancer. 
  • They lower cholesterol and help fight diabetes and so much more. 

If that is not reason enough to eat more Guacamole, than I don’t know what is. I really encourage you to try a few Guacamole recipes to decide what is your favorite!

Below you will also find my favorite recipe for Cabbage Pico De Gallo it’s AMAZING! 

If you want it more spicy, simply chop more of the Serrano pepper.

Also you can add a diced roma tomato if you’d like. Also be sure to not over mash the avocados, because you want to leave some small chunks in there. It just tastes better that way 🙂 Want to store it in the fridge for a couple of days, be sure to place the pit from one avocado into the dip. This will allow it to store longer and not brown to fast. 

LOOKING FOR MORE AWESOME DIP RECIPES?Try some of my favorite Homemade Creations below!

 

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes!

 

 

 

Appetizers & Sides, Quick and easy recipes, Salads, Vegetarian

Chickpea Avocado Feta Salad

Leave a comment

This Chickpea Avocado Feta Salad is the perfect Summer Salad.

Spring has finally arrived and this is a time where my family starts to think about eating more high protein low carb foods to help the body get into shape. 

This stuff tends to go the moment I make it, so you may want to double it up if your having guests over.

Now I am not on any specific diet, I just like to add more protein vs carbs into it around the warmer months.

So if your looking to slim down a bit as well this summer, then you are going to love this salad. 

This salad is packed with good for you fiber, fats and protein. I was never a huge salad fan, that is not to say I don’t eat salad.

I’m just saying I never ordered it much or requested extras while at any type of gathering.

The reason for that is because most salads i’ve tried are not always that healthy and tend to be covered with some kind of unhealthy bottled dressing.

Today, however I love salad and that is because I learned how to make different and filling varieties such as with this Chickpea, Avocado & Feta Salad. 

Which has lead to my love of salad forevermore, and creating different kinds of salad that are not only healthy but also filling feels so good.

By adding proteins and fresh ingredients you can now have a meal in a salad which I love to do often.

This salad is one of those hearty, healthy salads, that is packed with just enough protein and healthy fats to make it a meal or great side if you like. Filling, Healthy and Delicious I hope you enjoy!

What are some of your favorite summer time salads? 

Looking for more Summertime salads? Try these popular recipes below. 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

This post may contain affiliate links. This means if you click on a link and make a purchase, even if it isn’t the item I mentioned, I receive a small percentage (at no extra cost to you). This helps support this blog, and makes it possible for me to bring you new recipes! I only share links to items I personally use or would recommend, and I have no outside incentive to promote a particular item or product all opinions are my own.

Quick and easy recipes, Vegetarian

Pico De Gallo Salsa

2 Comments

I just realised that I have not yet shared my recipe for homemade Pico De Gallo Salsa with you guys yet. This is a must try recipe for those who love salsa dips! 

Made from chopped tomatoes, onion, cilantro, jalapeños peppers, lime juice and seasoned with salt. Traditionally white onions are used, however red go well too.

Pico De Gallo, in Spanish means ‘beak of a rooster’ and is believed to originate from the resemblance of the way a rooster pecks in his food to make it edible.

And the chopping of the ingredients which also prepares a very colorful salsa which resemble the colors of a rooster’s feathers.

You can adjust it to your taste, some people like to load up on Cilantro while others prefer just a little bit of it in the salsa.

My recipe calls for a fair amount, along with 1/2 of a Jalapeno pepper which gives it just the right amount of heat.

This salsa is very fresh and tastes 10x times better than any store bought kind.

So there really is no comparing it to any other type of salsa you may have tried.

I make this allot, I mean allot. Pretty much any time I make a Mexican themed dish, I will whip this up on the side.

Takes less than 10 minutes to prepare and stores great for leftovers the next day!

Thank you MEXICO for sharing this amazing recipe with the us. Buen provecho!

When making this simple salsa, make sure to drain most of the liquid out of your tomatoes otherwise it will become mushy to fast.

I recommend using roma tomatoes, that way there is no liquid to drain.

You can serve this with your favorite tortilla chips for a healthy snack or use it as a side or filling for your tacos, fajitas, burritos etc. 

Looking for a recipe to pair this with? Try my Pulled Pork Carnitas Mexican Tacos  or Slow Cooker Mexican Chipotle Fajitas.

Looking for another Pico De Gallo Recipe? Try my “Cabbage Pico De Gallo” here.

These are some of the best Salsa in the WORLD!! I kid you not.

 

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Appetizers & Sides, Quick and easy recipes, Salads

Cabbage Pico De Gallo (Salsa Fresca)

2 Comments

This is my favorite way to make Cabbage Pico De Gallo. Why? Because it is shredded so fine like you see below. 

What is Pico De Gallo

It is a popular Mexican salsa that is enjoyed in tacos and with tortillas.

Once you try this salsa you won’t ever want to go back to those store bought varieties.

That’s for sure.

I just love this salsa because it’s like nothing else.

And is very fresh tasting not to mention super healthy for you.

Snacking on this just feels good!

So go ahead and serve along with your favorite tortilla chips or use it as a side or filling for your tacos, fajitas, burritos etc. 

Pico De Gallo is Mexican salsa also known as Salsa Fresca and made from chopped Roma tomatoes, onion, cilantro, jalapeños peppers, salt, and lime juice. 

It’s name, in Spanish means ‘beak of a rooster’ and is believed to originate from the resemblance of the way a rooster pecks in his food to make it edible.

The chopping of the ingredients which also prepares a very colorful salsa which resemble the colors of a rooster’s feathers. 

Thank you MEXICO for sharing this amazing recipe with the us. Buen provecho. This salsa is so fresh and tasty, I could eat it all day everyday!

I like to add finely shredded cabbage to mine, and to do that you will need a food processor.

However you can omit the cabbage for a more traditional Mexican Pico De Gallo if you prefer. 

That recipe is listed below and is also on this blog, however this is my favorite version and really goes a long way and feeds more people when paired with other Mexican dishes.

This is the best Salsa in the WORLD!!

When making this simple salsa, make sure to drain most of the liquid out of your tomatoes otherwise it will become mushy to fast. I recommend using Roma tomatoes, that way there is not to much liquid. 

Looking for a recipe to pair this with? Try my 

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Appetizers & Sides, Quick and easy recipes, Skip the takeout, Soups & Stews, Vegetarian

Tom Kha Soup Vegetarian

Leave a comment

This Vegetarian Tom Kha Soup is a traditional coconut based broth soup that is often served with or without meat protein. 

Making this soup at home is not difficult all.

So whenever I have a craving for some Tom Yum Kha Soup.

This the recipe I follow, always. My mouth is watering already, because it’s due time for another bowl.

WHAT IS TOM KHA SOUP

It is a popular Thai soup that consists of a coconut broth that is simmered in ginger, known as “galangal” and some other special ingredients!

If you can get your hands on pre -made “Tom Yum paste” and some coconut milk. 

You will be in business to make this soup in less than 20 minutes..

This soup is really easy to make and super super tasty! So follow along… 

Have you ever been to a Thai restaurant and checked out their soup menu? 

Well then, you probably would have seen this popular soup there. 

It is a very unique soup and there really is nothing like it!

The first time I tried Tom Yum Kha soup was while on vacation a few years back.

We stopped at a little Thai Restaurants along the way to our final destination.

Trusting the amazing reviews we read online would lead us to an amazing place.

And where pleasantly surprised to try this soup for the first time and where hooked immediately thereafter. 

WHAT DOES TOM KHA SOUP TASTE LIKE

This soup is absolutely delicious and is one of my all time favorite soups. 

It contains sour, sweet and spicy notes that your sure to love.

So whenever I have a craving for this tasty soup, I now make it at home. 

Let me show you how 🙂

What is the difference between Tom Yum and Tom Kha soup?

Basically the only difference is that the broth of Tom Kha has the addition of coconut milk in it.

Tom Yum is the same soup without the coconut milk.  

Then there is sometimes the addition of chicken or shrimp. 

I love both Tom Kha Gai and Tom Yum soups.

And you can tweak with the amont of coconut milk you want to add to the soup as your taste prefers.

I like to use just half a can of coconut milk for this soup.

And so I have added just that for this recipe, leaving you the option to add a whole can if desired. 

You may have thought that making this soup at home would be difficult.

But I’m here to tell you it is not!

With all the instant “Tom Yum pastes” available in the grocery store today, you will find yourself pleasantly surprised at how easy this soup is to make at home. 

IS TOM KHA SOUP HEALTHY

Yes, very. The broth has lots of nutrition in it. If you are looking to lose some weight, then this soup will defiantly help with that. 

IS TOM KHA SOUP KETO

Tom Yum soup & Tom Kha soup is 100% keto.

DOES TOM KHA SOUP HAVE NOODLES

Some people make this soup with vermicelli noodles. If you do decide to as well, simply add them once the soup is cooked. And of course be sure the noodles are cooked!

DOES TOM KHA SOUP HAVE DAIRY

No, just coconut milk. 

WHAT GOES INTO TOM YUM KHA SOUP

  • Chicken
  • Shrimp
  • Mushrooms
  • Tomatoes

HOW TO MAKE TOM KHA SOUP

This soup traditional was made from scratch, however that takes a fair amount of time and you must source some not so easy to find ingredients. So I have provided an easier method to making this traditional soup that tastes exact the same as making it from scratch in a mortar. 

EASY TOM KHA SOUP

3 tbsp Tom Yum Paste, 1 can Full fat coconut milk, 5 cups diced mushrooms, 4 cups 1L No Sodium (Vegetable stock) or water, 1 cup diced tomatoes, 1/2 cup of diced chives. Garnish with fresh chives and limes. 

FROM SCRATCH:

  1. To make the paste yourself, start by tearing the “Kaffir lime leaves” in half to release their flavor. Then slice the bottoms of the lemongrass stalk off and peel away any dried outer layers. Then smash with a rolling pin to soften the stalk which will release the flavors. Cut open your “Thai Bird’s Eye Chilies” (wear gloves as there hot) and remove the seeds, or use “Red Thai Chili Paste” in replace of. And then also tear the “Kaffir lime leaves” in half to release their flavor too, and set to the side.
  2. Add in your bruised “kaffir limes leaves, lemongrass and galangal slices” and simmer over low heat for 15 minutes (never allowing it to boil) until the liquid is infused with all those delicious Thai flavors. If using the lemongrass, kaffir lime leaves and galangal slices and discard before going onto step 2. See recipe card!

Notes:

  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.

 

 
 
Dinner ideas, Quick and easy recipes, Seafood, Soups & Stews

Thai Seafood Soup (Tom Yum Talay)

Image Leave a comment

One of Thailand’s most popular soups is this Thai Seafood Soup also known as (Tom Yum Talay). This sour soup is packed with amazing flavors that you’re sure to love.

I had a bit of a hard time finding the traditional ingredients of lemongrass, galangal and kaffir lime leaves that make up this delicious Soup.

However, he managed to track down an old friend who now works close to this new Asian market.

Who directed him to all those ingredients we needed there.

You can try cooking this soup the traditional way with “Galangal”, “Lemongrass”, and Kaffir Leaves which most Asian markets carry.

Otherwise you can simply purchase a bottle of “Tom Yum paste” which most major groceries stores carry and create the same soup.

The Thai word talay or taleh means ‘sea’ and refers to the seafood in the soup. You can use a combination of seafood if you like, however in this recipe we will be using SOLE fish.

Either way this soup will turn out great whichever method you choose. We recommend that if your wanting to cook it from scratch then you should  buy all the Thai ingredients if possible frozen. 

Because they can be stored in the freezer for the next time your going to make this soup. So if you like Thai food as much as we do, don’t be afraid to make it yourself.

Once you do it once or twice it becomes like second nature. And  tastes just as good as those from your favorite restaurant, if not better. 

One of my favorite thai soups of all time

Lemongrass, Galangal and Kaffir lime leaves, along with Thai Red Chili Paste can be found in most Asian grocery Tom Yum Soup Paste can be found in almost any Supermarket.

What I do is buy my “Lemongrass”, “Galangal” and “Kaffir lime leaves” in frozen packs that my Asian grocery carries. This lasts much longer, and enables me to make many different Thai dishes before I need to restock.

Notes:

  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring
  • Want more heat, simply add in more Thai Bird’s eye chilies or Thai Chili Paste.
  • Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.
  • You can use brown/white button, cremini, and oyster mushrooms for this recipe.
  • You can use Sole, Shrimp or Tilapia fish for this soup.

 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Chicken, Quick and easy recipes, Seafood, Soups & Stews

Thai Chicken & Shrimp Soup (Tom Yum Goong)

Leave a comment

Thailand’s most famous soup recipe is healthy and simple to prepare. However if you’re not accustomed to cooking Thai food Bubba explains, then you’re going to have to source out some ingredients to make this recipe. Nice thing is that once you find them, you can store them and reuse them for creating this recipe or a number of other Thai recipes which call for similar ingredients. Its completely up to you if you want to cook this soup the traditional way using “Galangal”, “Lemongrass”, and Kaffir Leaves which most Asian food stores carry OR you can purchase a bottle of “Tom Yum paste” which most major groceries stores carry and this soup will turn out just as great. If you’re going to make it the more traditional way then Bubba recommends buying the “Galangal”, “Lemongrass”, and Kaffir lime leaves frozen because this way you will get twice the amount and then you will have plenty extra in stock for the next time to make this soup. You will find the two different cooking methods below.

Kitchen Essentials:

To make the Soup:

Start by preparing the paste:

  1. You can either use the store bought “Tom Yum Paste” or make it yourself.
  2. To make yourself, start by tearing the “Kaffir lime leaves” in half to release there flavor. Then slice the bottoms of the lemongrass stalk off and peel away any dried outer layers. Then smash with a rolling pin to soften the stalk which will release the flavors. Cut open your “Thai Bird’s Eye Chilies” (wear gloves as there hot) and remove the seeds, or use “Red Thai Chili Paste” in replace of. And then also tear the “Kaffir lime leaves” in half to release there flavor too, and set aside it all aside.

The Stock:

  1. You will need the heads and shells of 15 prawns. Fry the prawn shells (with some olive oil) in a stockpot until pink, then add your four cups of Chicken Stock and bring to boil. Simmer covered on medium ~ low for 5 minutes, and discard shells. You can also add more shrimp shells/heads if you want a stronger shrimp stock.

The Soup:

  1. Soak your Vermicelli rice in warm water for 10 minutes, drain and set aside.
  2. Wash your Chicken thoroughly, slice and add it to the stock.
  3. Now put the bruised “kaffir limes leaves, lemongrass and galangal slices” or “Tom Yum Paste” in a pot and simmer over low heat for 15 minutes (never allowing it to boil) until the liquid is infused with all those delicious Thai flavors. Then remove the lemongrass, and galangal slices and discard.
  4. Next, add in the Vermicelli noodles, your shrimp, and then either the “Thai Bird’s eye chilies” or “Red Thai Chili Paste” cook till the shrimp is no longer pink.
  5. Remove from heat and stir in the cilantro and lime juice. Serve immediately

In Thailand Tom Yum soup is served with rice and or another Thai dishes. However I like to add Vermicelli noodles to this soup and it becomes a meal.

Notes:

  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Lemongrass, Galangal and Kaffir lime leaves along with Thai Red Chili Paste can be found in most Asian grocery. And Tom Yum Soup Paste, can be found in most Supermarkets.
  • What I do is buy my “Lemongrass”, “Galangal” and “Kaffir lime leaves” in frozen packs that my Asian grocery carries. This lasts much longer, and enables me to make this soup a few dozen times before I need to restock.

 

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear how it turned out! You can post a review/picture below or via Instagram and let me know. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!