is it weird that i had a craving for butter lettuce today? i decided to make lettuce wraps for dinner tonight to satisfy that craving.
ingredients: ground beef, mushrooms, onions, garlic, sesame oil, soy sauce, oyster sauce, and (butter) lettuce.
mince garlic, onions, and mushrooms. sauté onions and garlic in a pan with sesame oil; add beef, oyster sauce, and soy sauce. once the beef is browned, add mushrooms and more oyster sauce and sesame oil. stir around on medium heat until the beef is fully cooked and serve with washed lettuce.
ingredients: cucumber, sweet onion, red peppers, spinach, feta cheese, olives, olive oil, lemons, sea-salt, black pepper, and oregano.
cut all the veggies into cubes (except for the spinach) and throw into a bowl. add feta cheese and olives to it. mix the olive oil, juice from the lemon, salt, pepper and oregano together for the dressing; throw it over the salad and toss.
enjoy by the shuswap lake. even when it’s hazy out, life is still significantly better by a lake.
ingredients: fresh sockeye salmon, mayonnaise, dill, lemon, and garlic (or garlic powder if you’re feeling lazy).
in a bowl, mix the mayonnaise in with some lemon juice, garlic or garlic powder, and fresh or dried dill (i used the latter of both because i was feeling lazy). coat the salmon with the mixture, sprinkle a little more dill on top, and stick it in the oven at around 400 degrees until the salmon is cooked. serve with cooked quinoa (i make mine with chicken broth to give it more flavour) and veggies.
ingredients: salmon, arborio rice, garlic, mushrooms, spinach, parmesan cheese, white wine, chicken broth, black pepper, fresh thyme, butter, and a pinch of sea-salt.
chop up garlic and sauté in a pot with butter. add the arborio rice, stir around for a minute, and then start adding the wine slowly. consistently stir while adding wine and chicken broth to the pot at a slow pace (i did this all on medium to low heat).
while that’s going on, season the salmon with salt and pepper, and fry it in butter in another pan on the stove. don’t neglect the risotto though while doing this, and keep stirring/adding liquid to the pot.
set the salmon aside once it’s cooked (i like it when the skin gets super crispy), and add more butter to the same pan to fry up the mushrooms and spinach. once done, add all that into the risotto pot (keep stirring/adding liquid!!), add the cheese, fresh thyme, and freshly ground black pepper.
i find that knowing when the risotto is done and has the right consistency just takes a lot of trial and error (i’ve made my fair share of gooey risotto in the past). a good tip is to taste it for texture along the way. luckily, mine turned out just the way i wanted it to tonight!
this dish pairs nicely with a chilled white wine that’s light and crisp.
i had some leftover white wine in my fridge that i didn’t feel like drinking, so my options were to either make risotto that required a moderate amount of effort, or make chicken with a white wine sauce, that required no effort at all.
guess which weeknight dinner option i decided to go with?
ingredients: garlic, white wine, chicken, olive oil, fresh thyme, sea-salt, and black pepper.
season the chicken with salt and pepper, and peel the garlic (i used about two and a half bulbs). heat up some olive oil in a pan and brown the chicken (a few minutes each side on high heat). remove the chicken from the pan, and place the garlic in there with more olive oil. once the garlic pieces are a golden-brown colour, add the wine and rhyme in there, and bring to a boil. add the chicken pieces, reduce the heat, cover the pan, and let the chicken cook. once the chicken is cooked, remove from the pan and serve over rice.
ingredients: garlic, sesame oil, soy sauce, cooked rice, brown mushrooms, spinach, eggplant, eggs, sesame seeds, fresh basil, ginger, sea salt, and black pepper.
chop up the garlic and sauté in sesame oil. crack the eggs into the pan (season with salt and pepper) and chop up the mushrooms and eggplant while the garlic and eggs are cooking in the pan. add the mushrooms and eggplant into the pan, then add the cooked riced, and cover in soy sauce (and a little more sesame oil). chop up some ginger and fresh basil, and add into the pan. add the spinach in and watch it shrink down. season with salt and pepper, take off the heat, sprinkle with sesame seeds, and serve.
i’m pretty sure this post took me longer to write up than making this dish for dinner tonight.
ingredients: spaghetti squash (get them to cut it in half for you at the grocery store – if they’ll do it, it will save you a lot of hassle), sausages, kale, garlic, onion, pine nuts, fresh parsley, sea-salt, black pepper, and olive oil.
pre-heat oven to 400°, scoop out the spaghetti squash seeds, place the pieces of spaghetti squash on a baking tray, season with salt and pepper, and put it in the oven for about 40 minutes.
while the spaghetti squash is in the oven, chop up the garlic, onion, sausages, kale, and parsley. put the garlic and onion in a pan first with olive oil – eventually add the sausage pieces to the mix, then the kale, pine nuts, and parsley.
once the spaghetti squash is ready, fork it out into a bowl and then add the sausage and kale mixture to it. season with salt and pepper.
make your leftovers taste different the next day by adding different spices to it – i recommend rubbed sage.