Best of Food | Easy Fish Tacos w/Yogurt Crema

It's been fun this summer featuring some of our Best of DIYs and so as I was trying to decide what to make for dinner this week, I remembered Jeannette's delicious Easy Fish Tacos recipe she shared with us back in 2010 and thought perhaps a Best of Food series could be added to the mix this summer with a few of our favorites! So here it is, one of our favorite recipes from the archives and stay tuned for more summery treats from the past throughout the summer! ~Jan

Easy Fish Tacos with Yogurt Crema
By Jeannette Ordas of Everybody likes Sandwiches

I didn't grow up with fish tacos, but when I tried my first one at a cheap burrito joint in Washington state, I was hooked. The fish taco seems to have come up from the Baja into Southern California and the fish is often served deep fried in a light batter alongside chunks of avocado, shreds of cabbage and a spritz of lime.

While deep-frying is something I can get behind when it's made by someone else, it's not a task I want to undertake at home. So I decided to marinate the fish full of spicy, Mexican flavours and use the marinade to give them a quick fry. Crema is a traditional Mexican condiment that is similar to sour cream or creme fraiche. While it's relatively easy to make yourself, I decided to use some Greek yogurt as a stand-in and it worked beautifully. It was slightly tart but packed a lot of goodness from the garlic, cumin and lime juice.

I have no idea how authentic these fish tacos are, but they sure are delicious. While these are probably best eaten beach-side, they're just as fantastic served out of my tiny kitchen in the middle of a heat wave. Served alongside a frosty mug of Mexican beer or (in my case), some fridge-brewed iced tea, they make the summer heat a lot more tolerable.

Easy Fish Tacos with Yogurt Crema
1/4 c olive oil
1 t cumin
2 t chili powder
1 t garlic powder
1 t oregano
1/8 t cayenne pepper
salt + pepper, large pinch each
1 lb cod, cut into large pieces

Yogurt Crema
5 T greek yogurt
1/2 cumin
1 small clove garlic, minced
1 small lime, juiced
hot sauce
salt

8 fresh corn tortillas

fresh salsa
fresh spinach, cut into ribbons

1. In a large shallow bowl, combine the olive oil and spices. Add the fish and let marinate for 15 minutes, flipping the fish so that it's well coated on all sides.

2. Prepare the crema by mixing together all the ingredients into a small bowl, adding hot sauce and salt to taste. Set aside.

3. Heat a large skillet over med-high heat and add the fish, along with the oil from the bowl and fry until the bottom of the fish is brown. Flip and cook the other side until brown. Turn off heat.

4. Wipe some olive oil into another skillet and turn heat to high. Add the each corn tortilla one at a time, flipping when one side gets warm and browns slightly. Repeat for remaining tortillas.

5. To assemble the tacos, place a large spoonful of the fish into the centre of each tortilla, spoon on the crema, fresh salsa and top with spinach.

Visit Jeannette's blog Everybody likes Sandwiches (one of the internet's pioneer food blogs) for more tasty treats! Happy Easy Fish Taco's!

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Flavour Punch: Chopped Sicilian Olive and Orange Salad

By Jeannette Ordas of Everybody likes Sandwiches

If you crave salty, briny and strong citrus flavours like I do, you'll love this salad. It's the ideal way to chase those February blah days of rain upon grey. It's almost like an Italian summer getaway for your tastebuds...or something!

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Be the Perfect Host: Greek-Style Baked Shrimp

By Jeannette Ordas of Everybody likes Sandwiches

Now that we're in the middle of February, we need all the perking up we can get, so I'm pulling out the big guns. This Greek style shrimp dish is perfect for company because it's super simple to whip up which leaves you time to relax and drink wine and hang out like the perfect host. 

This is one of my favourite dishes and I've made it for company or a special dinner, just me and my husband. Any dish that uses shrimp has got to be special, but this one charms just a little bit more than the rest.

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Better than Hearts: Sugar Saucers

By Jeannette Ordas of Everybody likes Sandwiches

When I first spied these cookies, I knew that I had to make them mine. I mean, look at them!! Festive! Fun!! Romantic!?! (Well, they go with any holiday or special occasion or whenever, really).

It's funny because I'm not a sugar cookie fan nor a huge fan of rainbow sprinkles, but one bite of these cookies and I'm a convert. Completely SOLD. After my second bite, I declared them amazing. After my third cookie, I dreamt that if I ever owned my own bakery, this would become my signature cookie.

But be warned, you have to use rainbow sprinkles here. I tried the chic white ball sprinkles for a monochromatic classy cookie and it wasn't as good. I tried rolling the cookies in purple sanding sugar and they looked really weird and depressing. I even tried sprinkles that were shaped like hearts and that was an utter failure - melted ugly hearts made for a nasty looking and tasting cookie. So much so that I'm pleading with you to not try any other fancy shape other than rainbow jimmies (the other, cooler name for sprinkles). Go rainbow sprinkles or go home. I mean it!

These cookies are buttery with a soft centre and nicely crisp edges. And surprisingly, they're not tooth-achingly sweet. The recipe makes quite a bit, so pack a few of them up in a mason jar and give them to your best friend. Wrap them up in parchment paper and tie them with baking twine for a cute package for your Valentine's Day sweetie. Share the rainbow and make someone's day.

Sugar Saucers (recipe adapted from Lottie & Doof)

4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cup unsalted butter, at room temperature
1/2 cup melted coconut oil (or canola oil)
1 cup granulated sugar
1 cup confectioners’ sugar
2 large eggs
4 teaspoon vanilla extract
rainbow sprinkles, for decorating (1 or 2 containers)

In a medium bowl, whisk together the flour, baking soda, and salt.

In the bowl of an electric mixer, cream the butter on medium speed for about a minute. With the mixer on low, slowly pour in the oil, and then add the two sugars, the eggs, and the vanilla. Make sure to beat well after each addition. Slowly add the flour mixture, about a quarter at a time. Mix just until the flour disappears. The dough will be soft. Refrigerate for at least an hour before proceeding.

Preheat the oven to 350°F. Line two baking sheets with parchment.

Use a tablespoon to grab the dough and use your hands to roll it into a ball. Roll each ball in rainbow sprinkles until thoroughly coated. Place them on baking sheets with enough room for them to spread and flatten each ball slightly.

Bake for 12-15 minutes or until the edges start to turn golden. Cool on baking sheet for a few minutes before transferring to a wire rack. Makes a lot of cookies.

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The Big Salad: Greek-Style Keeper Vinaigrette + Salad

By Jeannette Ordas of Everybody likes Sandwiches

I'm not sure if I can call this salad a real honest-to-goodness Greek salad. For one, there's no tomatoes. It's winter here and I just can't justify using tasteless tomatoes. Truthfully, I'm not really a true raw tomato fan. So there's that. The other thing is that I add a few more ingredients than just cucumbers, peppers, onion, feta and olives. In fact, anything that looks good and has some crunch is a viable option when it comes to this big salad. I even scrape out the slimy seeds from the cucumber to keep things in tip top shape. No slime balls here.

Crunch is an important factor because this is what I call a Keeper Salad. I make a big batch of the stuff on Sunday and I keep it in a sealed glass container in the fridge for the rest of the week. I dip into it daily, adding colour and flavour to my lunches on these drab winter days.

The key to a keeper salad, besides choosing the right crunchy vegetables, is to separate the ingredients away from the dressing. No soggy salads here. First I mix up the vinaigrette and I make sure that I use ingredients that will keep for a good couple of weeks in the fridge. There's no raw garlic or fresh herbs to turn slimy and black. Instead, I cheat and  use garlic powder, onion salt and dried herbs. It's a fantastic dressing that I keep in a small mason jar in the fridge.

Once the dressing is made and the vegetables are chopped, it's smooth sailing from here on out. Only when my salad container is nearing empty, I'll restock and make a new salad batch. If you wanted to add in chickpeas, cooked faro or chopped chicken or tofu, I'd add those to your plate, along with the cheese and olives, rather than the big salad. Separation is key, remember? So enjoy your crunchy Greek-style salad all week long.

Keeper Greek Vinaigrette

1/3 c extra virgin olive oil

1/3 c red wine vinegar

2 tablespoons balsamic vinegar

2 teaspoons dijon mustard

1-3 teaspoons honey or agave syrup

1/4 teaspoon garlic powder

1/4 teaspoon onion salt

1/4 teaspoon mixed dried herbs (basically a blend of thyme, basil, oregano)

kosher salt & freshly ground pepper

In a small jar combine all ingredients, shake well and taste. Adjust seasoning to your own preference. The dressing should keep in your fridge for about 2 weeks. 

Winter Keeper Greek-Style Salad

Substitute the vegetables as you see fit - I skipped the carrots + fennel this time around, but they do make wonderful additions. Crunchy is key to a salad that will last all week long. I was worried about adding fresh dill to the "big bowl" but it stayed fresh for 4 days with no wilting or slime. 

2 large red peppers, diced

2 large green peppers, diced

1 bulb fennel, sliced thinly

1 large carrot, sliced 

1/4 red onion, sliced thinly

2 green onions, sliced thinly

1 large English cucumber, seeds removed, chopped

several sprigs of fresh dill, stems removed, chopped


Toss everything from the peppers to the dill in a large bowl and then transfer to a lidded storage container. I like those glass-lock ones. Keeps in the fridge for 4-5 days. 

Arugula

Kalamata olives

feta cheese, crumbled

protein or grains (like chickpeas, faro, tofu, chicken, etc.) 

keeper Greek vinaigrette

When ready to serve, dish out the salad into individual plates and toss with some arugula, any protein or grains, and then sprinkle feta a few olives over top. Drizzle with your vinaigrette. 

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Just the Ticket: Pasta with Lemony Brussels Sprouts

By Jeannette Ordas of Everybody likes Sandwiches

I'm always on the hunt for easy dinners. Some might think it odd since I love cooking, but I'm not always wanting to prep and be in the kitchen for hours on end. Especially when I have things to do. I'm hungry and I want to eat. Now. 

Which is why I love dishes like this. The only real work is prepping the B-sprouts. I love this green little cute veg, but truth be told, it takes a bit of work to get them stage ready. First, you have to rinse them well. Then you have to peel off the outer leaves which can be tough or yellow or bug eaten. And then you have to slice them thinly, which is key to having them cook in just a few minutes. But after that, it's smooth sailing. The rest of the recipe is a snap.

Don't like Brussels sprouts? Well, we clearly can't be friends. Or you can venture into new territory - these aren't the stinky, mushy orbs made by your grandma. 

The dish is flavoured with garlic, chili and lemon and the sauce is simply the starchy pasta water enriched with 1/2 a bullion cube. I told you it was easy. The walnuts add a nice nutty dimension which works well with the B-sprouts, but if you're nut-adverse, you can leave them out. Parmesan tops it off with a delicious blanket of cheesy goodness. It's comforting, easy, and even a little bit vibrant. Just the ticket for a January evening.

Pasta with Lemony Brussels Sprouts

1 lb brussels sprouts

250 g dried pasta (I used a wagon wheel shape, but any pasta will do)

2 tablespoons olive oil

1 large clove garlic, minced

1/4 teaspoon chili flakes

1/2 a veggie or chicken stock cube, crumbled

2 tablespoons roughly chopped walnuts or pine nuts

juice of 1/2 a lemon

Parmesan cheese, for serving

Rinse and trim brussels sprouts and slice them thinly. Use a food processor if you want to speed things up, but I used a knife and I live to tell this tale. 

Cook pasta in salted water until al dente. Drain, but reserve about 1/2 cup of the cooking liquid for later on. You'll put it to good use.

Meanwhile, heat olive oil over medium heat in a large sauté pan. Add in brussels sprouts, along with a pinch of salt, the red chill flakes and sauté until tender and lightly golden, about 2-3 minutes. Stir in the nuts and let those get toasty, about another minute or so. 

Toss in the pasta along with a 1/4-1/2 cup of cooking liquid and the crumbled stock cube, stirring in to create a light sauce. The liquid will reduce slightly to thicken. Squeeze lemon over top, give a quick stir  and serve in bowls sprinkled with Parmesan cheese.

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Taking the Easy Way Out: Simple Crusty White Bread

By Jeannette Ordas of Everybody likes Sandwiches

Making bread shouldn't be as complicated as it seems. It should be something that anyone can make, regardless of baking skill. That's why I like this recipe from the New York Times from Jeff Zertzberg and Zoe Francois. 

Maybe you've already made the artisan loaf known famously as No-Knead Bread, but this one is different. It's less time consuming - in 3 hours, from mixing to baking, you can have freshly baked bread. There's no waiting overnight and luckily there's no kneading either. I should mention that I like the No-Knead bread better - it's got a more artisanal quality. The crumb and flavour is a bit more pronounced and the crust is really wonderful. But this bread is no slouch either. I mean, look at it!

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Looking Back on 2012: My Favorite Recipes

By Jeannette Ordas of Everybody likes Sandwiches

One of my favourite ways to start the new year is to look back at all the recipes I've made over the past year and make note of the ones that I loved the best. I've narrowed down all my weekly posts into 12 favourites for 2012 below. You can see my list here for 2011.

It's hard to hate chocolate (unless you really are one of those who just do), that's why two my favourite recipes that I made for Poppytalk involved chocolate, of course. First up, Nanaimo Bars.  What more can be said about these treats? I waxed poetically about them back in November and I can't wait to make another batch. A true Canadian classic. 

And if you're looking for a way to introduce chocolate to breakfast, say hello to these very coffee-shop worthy baked goods: Chocolate and Cherry Cream Scones. Whole wheat flour gets added for a wholesome and nutty crumb and bittersweet chocolate and cherries just make a good partnership.

Soup season is here and I made quite a few soups this past year. The Smokey Southwestern Apple and Squash Soup from last February totally hits the spot. Chipotle, jalepeno and chili powder add heat while the squash and apple provide a natural sweetness. Serious flavour and seriously good. Why  haven't you made this yet? 

I'm not sure what it is about this Potato and Lentil Soup, but it tastes like home. It's comforting as any good soup should be and it's a quick meal that can easily be gathered from the remains of a pantry. Did I mention that it's also an affordable meal too?

First thoughts about coleslaw and potato salad and you might think mayo. Lots and lots of mayo. Not here. First off is this Sunshine Citrus Slaw. It's colourful and looks like summer but uses ingredients like cabbage, lemons and limes that make it very winter-friendly. 

This Salt and Vinegar Potato Salad doesn't share much with its mayo-laden cousin. Instead, this tangy, salty potato salad reminds me of potato chips. Seriously. Chips. But in a salad. A new favorite for me.

How can you say no to something I like to call Magic Juice? This drink is mind-blowingly good. Blood oranges and limes get freshly juiced and mixed with a whack of grated ginger for this delicious looking bevy. Serve over ice or if you want to make this even better, store the pitcher in the freezer for an hour or so to get a little slushy. Looking for something with a kick that doesn't come from alcohol, make this magic juice now. 

I'll always remember 2012 as the year za'atar entered my life. Za'atar is a simple spice blend that combines sumac, herbs du provence, salt and lightly toasted sesame seeds into the salad topper of the year.

Let's not forget about pasta! Fill up your bowl with colourful vegetables in this Vegetable Pasta Bake. Cheese and a easy bechamel sauce round up the comfort level. Cold outside? This is your ticket to a comforting weeknight meal.  

These Spicy Garlic-Ginger Noodles leave creamy aside and go for a big hit of spicy. It's ready in a jiffy and I love the mix of asian flavours: ginger, soy sauce, honey, sriracha, sesame oil and hosin sauce. It all comes together into a delicious meal that becomes a little addicting.

People go nuts for the combination of rhubarb and strawberry. Fools. I think ginger and rhubarb makes everything way better. For example, this Double Ginger Rhubarb Crumble. Fresh ginger gets candied into the rhubarb and it also makes an extra appearance in the crumble topping. Such a perfect dessert that subs easily for breakfast with a heap of tart yogurt alongside. 

Oatmeal isn't something people usually get excited about. So let me change your mind with this bowl of Creamy Apple and Cinnamon Oats. Sure, it's a healthy good start to your day, but it's also really delicious. Spicy, tasty and good for me? Totally.  

If you've made something from the past year of recipe, please let me know in the comments below! Or if you've got a favourite from my list, I'd love to hear about it. Here's to more cooking and baking to look forward to in 2013!

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Salty, Sour, Spicy: Thai Beef Salad

By Jeannette Ordas of Everybody likes Sandwiches

It's Boxing Day or it's just the day after Christmas, depending where you're from. I'm sure cooking is probably pretty far from your mind, but once you've put down your chocolates and leftover Christmas cookies, you will want to eat this salad. Well, unless you're a vegetarian or don't eat beef. You just might want to substitute in baked tofu or seared shrimp instead. But for the rest of us, this is one of those bold and bracing salads that isn't wimpy in the least. No doubt about it, this is a meal. The steak seals the meal deal here.

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Happy Holiday Baking: Millionaire's Shortbread Bars

By Jeannette Ordas of Everybody likes Sandwiches

Millionaire's bars. I first heard of these amazing squares online. Someone said they tasted like a homemade Twix bar and I became obsessed with finding out more. Luckily, on a trip to NYC, I walked out to Red Hook in Brooklyn and tried one of these bars from the famous bakery, Baked. They were perfectly buttery, sweet and had a nice caramel layer. They were ideal with coffee. 

I wanted to recreate them at home, but I found the process a bit daunting, so I let the recipe slip me by. Until I decided to bake them up for a friend's birthday. Baking something for someone you really care about makes scary steps seem a whole lot less scarier. 

And while there are a lot of steps to this recipe – put aside a whole evening to make these – the ingredients aren't hard to find and it's actually quite easy to follow along with each step. There's a shortbread layer which is pretty easy. The chocolate glaze is a snap, especially if you have experience with using a double boiler or a bain marie (but I'm sure a microwave would make the whole thing even easier!). 

The only tricky bit I found was making the caramel filling. That, was tough going. I first started making the caramel in a double boiler on the stove and it just wouldn't turn thick and caramel coloured. So I gave up and just used the microwave. Hooray for modern conveniences!

The only thing I did differently was add a good sprinkle of sea salt over the top of the bars after I added the chocolate glaze. I knew these were sweet and I felt they needed the salt to balance out the flavours. 

While I made these as a birthday treat, these are perfect for your holiday baking. Impressive to look at and tasty to eat, who ever you give them to will be very, very happy.

Millionaire's Shortbread Bars

(recipe from the cookbook Baked: New Frontiers in Baking)

Shortbread 

1/2 cup sugar 

1 1/4 cups (2 1/2 sticks) unsalted butter, softened 

2 1/2 cups all-purpose flour 

1/4 t salt 

1 large egg yolk, slightly beaten 

Caramel filling

28 ounces sweetened condensed milk (two 14-ounce cans) 

Chocolate glaze 

6 ounces dark chocolate (60% cacao), coarsely chopped 

1 teaspoon light corn syrup 

1/2 cup (1 stick) unsalted butter, softened, cut into cubes

sea salt, to sprinkle over top

For the shortbread: 

Preheat the oven to 350°F. butter the bottom and sides of aa 9-by-13-inch baking pan. 

In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and butter together until blended. Add 2 cups of the flour and salt and beat until well combined. Add the egg yolk and beat for a few seconds, or until just combined. 

Turn the dough out onto a lightly floured work surface. Dust the top of the dough and your hands with a little flour. Use your hands to gently work the dough into a 6-by-6-inch square. You will have to turn the dough and sprinkle the top with flour as you go. Sprinkle the remaining 1/2 cup flour on the surface of the dough. Fold the dough over and knead until incorporated, then flatten the dough into a rectangle. Transfer the rectangle to the prepared pan and press it into the pan. 

Prick the dough all over with a fork and bake in the centre of the oven for 20 to 22 minutes, until golden brown. Transfer to a wire rack and let cool completely. 

For the caramel filling: 

Put the sweetened condensed milk in a large microwave-safe bowl. Cook on 50 percent power (medium) for 4 minutes, stirring briskly halfway through, until smooth. 

Cook on 30 percent power (medium-low) for 12 to 18 minutes, until very thick and caramel colored, stirring briskly every 2 minutes, until smooth. 

Pour the caramel filling over the cooled shortbread and place the pan in the refrigerator until cool, about two hours. 

For the chocolate glaze: 

In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. 

Pour the mixture over the chilled caramel layer and use an offset spatula to spread it into an even layer. Let the layer set slightly (about 2 minutes or so) and then sprinkle with sea salt. Put in the refrigerator for 1 hour, or until the glaze hardens. 

Remove the pan from the refrigerator 30 minutes before serving so as not to crack the chocolate glaze. Cut into squares and serve. The bars can be stored in the refrigerator, tightly covered, for up to 4 days.

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Healthy Start: Banana, Oat & Date Smoothie

By Jeannette Ordas of Everybody likes Sandwiches

Mornings are dark, so lighten things up with a quick breakfast smoothie. This creamy drink is chockfull of healthy goodness. Oats, yogurt, dates, banana and almond milk are blended with a touch of spice for a breakfast shake to start your day.

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A Lesson in Sharing: Grapefruit Ginger Brûlée

By Jeannette Ordas of Everybody likes Sandwiches

I was always a grapefruit fanatic. I think it has something to do with my mom's midnight grapefruit pregnancy cravings that she got when she was pregnant with me. I love eating grapefruit right out of the fridge, cold and juicy and full of that wonderful pucker. I eat one half for breakfast and save the other half in the fridge for a refreshing pick-me-up later on in the day.

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Slurp! Curried Butternut Squash Red Lentil Soup with Ginger

By Jeannette Ordas of Everybody likes Sandwiches

No doubt about it, folks. It's time for soup. I've already pulled out my gloves and my floppy wool hat to keep out the chill for when I'm outside. But for keeping the cold at bay inside, I make soup. Well, indoor heating helps a lot too. 

This soup is orange and bright filled with butternut squash and red lentils. Red lentils are the easiest to cook with since they need no soaking time and cook up in a jiffy. 

I used a cute little butternut squash for this recipe, but don't let its cute face deceive you. Butternut squash is a bit of a hassle to prepare. 

Not only do you have to peel it and cut through it, but then you have to remove the seeds and gooey gunk. However, I have a great tip for that! Use an ice cream scoop to remove the inner workings - it works equally well on any squash from acorn to pumpkin! 

The soup is flavoured with ginger and curry so it has a nice lingering bite after each spoonful. What's even better is that this soup, like most soups, tastes even better the next day. A bowlful at lunchtime? It doesn't get better than this. When I was done with my last bowl, I was actually a little sad. I stirred in a little half and half cream (that's the 10% stuff) at the end for a little richness, but you could easily leave it out. 

Curried Butternut Squash Red Lentil Soup with Ginger

(adapted from Dinner with Julie)

1 T olive oil
1 onion, chopped
3 garlic cloves, crushed

2 Thai chilis, sliced and seeds removed or some dried chili pepper
1 tablespoon fresh ginger, roughly chopped
1/2 cup red lentils
1 small butternut squash, peeled and cubed
1 heaping tablespoon curry paste
4 cups vegetable stock
salt, to taste
1/4 cup half and half or plain yogurt (optional)

In a large pot, heat oil and add in the onion, garlic, chilis and ginger. Saute for about 5 minutes until soft and fragrant over medium-high heat. Stir in the lentils, squash and curry paste and pour in the stock along with a cup of water. Bring to a boil and then simmer over low heat for half an hour until vegetables are tender. Taste and adjust seasoning, if needed. Use an immersion blender or pour the soup into a blender to puree until smooth. Return to the pot and add in the half and half or yogurt if using. Serves 4.

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Sticky, Spicy, Good: Hot and Sweet Marmalade Glazed Tofu

By Jeannette Ordas of Everybody likes Sandwiches

What's that sticky, sweet, almost-day-glo stuff all over my tofu? I call it delicious. If you crave those sweet and sour and spicy glazed dishes from your local non-authentic Chinese take-out restaurant, then this friends, is for you! 

This dinner has no MSG or questionable ingredients. In fact, it's really easy to make. File this meal under Stupid Easy Dinners because it's a cinch. You slice up some tofu, press it if you buy the unpressed kind, then fry it up. Turn off the heat and then whisk together a simple glaze. 

The glaze made up of marmalade, soy sauce and sriracha is the best part. Just mix and pour. It's stupid easy! The original recipe adds in some lemon juice, but I give a squeeze of lime once the glaze hits the pan. Personal choice!

Obviously, this isn't health food, but it's a great quick meal. I served it with some broccoli and millet and it really hit the spot after a busy day. 

Hot and Sweet Marmalade Glazed Tofu

(recipe adapted from Veggie Belly)

1 pkg of extra firm, pressed tofu

1/2 tablespoon oil

Glaze

4 tablespoons marmalade

4 tablespoons soy sauce

1 tablespoon sriracha or your favourite hot sauce

1/2 lime

Slice tofu in half and then slice into triangles - thinner tofu works best. Add oil into a large, heavy skillet and heat over medium-high. Place tofu in a single layer and fry until golden, flip and reduce heat. When the other side is browned, turn off heat, but keep tofu in the pan. 

Mix together glaze in a small bowl and pour over tofu in the turned off, but still hot pan. Squeeze over some lime juice and stir everything together until the tofu is evenly coated and the sauce is bubbling, but not burning. I like using my heavy cast iron skillet because it holds in the heat well even once the stove is off. If you are using a lighter pan, you might have to turn the stove back on to heat the sauce a little bit. Serve with your favourite grain and vegetable. Done!

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A Tasty Tradition: Nanaimo Bars

By Jeannette Ordas of Everybody likes Sandwiches

If Canada has a national dessert there would be a fight between butter tarts and nanaimo bars. I love both equally and could never be forced to pick a winner. Butter tarts are like pecan pies without the pecans (raisins and walnuts are subbed instead). But a nanaimo bar is something special.

It's a layered bar. The bottom base is chock full of walnuts, coconut and is heady with chocolate. This is my favourite layer because I like the pinch of salt and the nuts that act as a foil to all of the sweetness that comes next. The middle is made with custard but I've never seen a recipe that makes their own custard from scratch. Bird's custard powder is the tool for this job. I'm not sure how readily available it is in the US of A but you can find it easily in grocery stores around Canada and the UK. If you've got a good US source for this, please leave it in the comments. The top layer is pure chocolate ganache and I like to use the best bittersweet chocolate I can buy. Milk chocolate would make this way too sweet and semi-sweet chocolate chips would suffer from the same fate. Good dark chocolate, people, is key! Smack all three layers together and you've got a true Canadian favourite. 

If you want to read up about these bars, there is a wikipedia page, of course.

Traditional Nanaimo Bars

If nuts are an allergy concern, feel free to leave them out. Or if you hate walnuts, you might get away with using pecans or almonds, but then we're out of traditional territory. Regarding the custard layer, I've heard rumours that you could use vanilla pudding powder, but that wouldn't be proper here. 

base:

1 cup graham cracker crumbs

1/2 cup unsweetened shredded coconut

1/3 cup walnuts, chopped

1/4 cup granulated sugar

1/4 cup cocoa powder

1/2 teaspoon kosher salt

1/3 cup melted butter

1 egg, lightly beaten

filling:

1/4 cup butter, softened

2 tablespoons Bird's custard powder

1 teaspoon vanilla

2 cups icing sugar (aka powdered sugar)

2 tablespoons milk (maybe a little more)

topping:

4 oz good quality bittersweet chocolate, chips or chopped

1 tablespoon butter

Preheat oven to 350F. 

In a large bowl, stir together the crumbs, coconut, sugar, walnuts, salt and cocoa. Drizzle in the melted butter and then stir in the egg until well combined. Press mixture into a lightly sprayed or buttered (sides & bottom) 8x8 square cake pan. Bake for 10 minutes and then let cool completely on a wire rack. 

Prepare the filling by mixing the butter with the custard powder and vanilla. Stir in the icing sugar, mixing in the milk until smooth. If you need to add in a tiny bit more milk to get it smooth, go ahead. Spread evenly over the base and refrigerate until firm, about 1 hour. 

Melt butter with the chocolate in a microwave on low (about 50% power) until melted - about 2 minutes. Stir a few times within the microwave cycle to prevent scorching. Or use a double boiler. The choice is yours. Spread chocolate over the filling and refrigerate for 30 minutes. With your knife, score the bars into squares - I like smaller rectangular bars instead of large squares. Refrigerate for 1 hour and then cut into bars using a knife dipped in hot water to keep the cuts clean. Keep in a covered container in the fridge. Makes 18 squares.

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