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Saturday 31 August 2013

New Addition to My Blog!



I'm pleased to announce a new addition to my blog called "One on One". I will be interviewing celebrities and asking them a series of questions including upcoming projects, as well as sharing with us their favourite meal which I will post the recipe for following the interview.

Miso Glazed Salmon: A Must Do for Labour Day Weekend

Good morning!! Hope you all are having a fantastic long weekend. How about preparing this mouth-watering recipe for the Labour Day long weekend. You will not be disappointed with this recipe. The flavours will make your taste buds do the happy dance in your mouth... No joke. Give it a try and let me know what you think. I always love to hear back from you all. Happy Cooking!!!  


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Miso Glazed Salmon

Prep: 35 minutes
Cook: 10 minutes
Red miso is stronger tasting than white miso. You can use either, but if using white miso, you may want to use a little more than if using red miso.

INGREDIENTS:
2 Tbsp red miso or 3 Tbsp white miso
2 Tbsp mirin
2 Tbsp sugar (less or more to taste)
2 teaspoons low sodium soya sauce or tamari
1 Tbsp minced ginger
4 6-ounce skinless salmon fillets


METHOD:
1 Mix the miso, sake, soy sauce, and sugar in a small bowl. Adjust proportions to taste.
2 Pour half of the mixture into a container large enough to fit the salmon fillets, then pour the rest over the top of the fish. Make sure the fish is coated with the miso sauce. Cover the container and marinate for at least 30 minutes, and up to overnight.
3 Line a broiling pan with aluminum foil. Brush a little vegetable oil over the foil and lay the salmon fillets on top. Make sure there is an even, thin coating of marinade on top of the fish. Place the fillets no closer than about 6 inches from the broiler element in your oven. Broil for 6-10 minutes, depending on how thick the fillets are and how hot your broiler is. Keep an eye on the salmon. The marinade has sugar in it that can easily cause the glaze to burn. If it starts charring and the cooking isn't yet finished, place the fish on a lower rack in the oven.

Serve with rice and stir-fried vegetables.

Yield: Serves 4.

NUTRITION:

Nutrition Per Serving: 252 calories; 10 g fat (2 g sat, 3 g mono); 78 mg cholesterol; 7 g carbohydrates; 30 g protein; 1 g fiber; 432 mg sodium; 730 mg potassium.
Nutrition Bonus: 730 mg potassium (37% daily value). Salmon is also a delicious way to get omega-3s.

1/2 Carbohydrate Serving

Exchanges: 3 lean meat

TIPS & NOTES:

Ingredient Note: Miso paste, mirin and tamari are available in health-food stores and Asian markets.



Thursday 29 August 2013

Guest Blog Post!

Can you imagine that I was invited to post a guest blog post on two hugely popular web sites. When I was asked by both Lisa M. Smith and Courtney Price I was speechless... I wanted to do the happy dance but people who know me know I can't dance. I'm like a polar bear with four left feet on roller skates. I was asked to share a couple of the recipes I used at The Bloggers Retreat.





In my upcoming blog I'm going to talk about this event that I had the pleasure of catering. I not only got to do what I love most but I met some incredibly amazing brilliant ladies. Please take a look and follow Lisa and Courtney's websites. They are just amazing, informative and fun!! 





(Click their pictures for their websites)


Thank you again Lisa and Courtney! I am so thrilled to have had the opportunity to share my food with you both. Lots of love to you both. Xoxo



Tuesday 27 August 2013

Pulled Pork w/ 'slaw and Oven Roasted Sweet Potato Fries

I'm sitting at work waiting for my shift to start and thinking about what I can post next for you guys. I thought I'd post the recipe to one of my favourite sandwiches ever: pulled pork and 'slaw w/ oven roasted sweet potato fries! I really enjoy making this recipe it is definitely one of my family's favourites. I had to post this as my next blog post because it's so good it's something I need to share!


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Pulled Pork w/ Coleslaw and Oven Roasted Sweet Potato Fries



Pulled Pork
Yield: 12 servings, 3 ounces each
Active Time: 1 hour
Total Time: 5-6 hour

INGREDIENTS:

1 tablespoon extra-virgin olive oil
2 medium yellow onions, diced
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon cayenne pepper
12 ounces beer, preferably lager (1 1/2 cups)
3/4 cup ketchup
3/4 cup cider vinegar
1/2 cup whole-grain mustard
2 tablespoons tomato paste
1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce (see Ingredient Note)
1  4or5 pound boneless pork loin

PREPARATION:

Preheat oven to 300°F. Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.
Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all visible fat from the pork.
Remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1  1/2 hours. Turn the pork over, cover, and bake for 1  1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.
Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes. Skim off the fat. Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.
Remove any remaining pieces of fat from the meat.  Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine. Serve hot.

TIPS & NOTES:

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 2 months.
Ingredient Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets. Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

Coleslaw

INGREDIENTS:

2 tbsp dijon mustard
2 tbsp vinegar (red wine, white wine, or cider)
2 tbsp canola oil
salt and black pepper to taste
1/2 head green cabbage, very thinly sliced
1/2 head red cabbage, very thinly sliced
3 carrots, cut into thin strips
1 tsp fennel seeds
Pickled Jalapenos, optional

DIRECTIONS:

1. Mix the mustard, mayonnaise and vinegar in a bowl. Slowly whisk in the oil. Season with salt and pepper.

2. Combine the cabbages, carrots, fennel seeds, jalapenos (if using), and dressing in a large bowl. Toss so that everything is evenly coated and season with more salt and pepper.

Oven Roasted Sweet Potato Fries

INGREDIENTS:

2 Large sweet potatoes, peeled and cut into wedges
3 teaspoons canola oil
1/4 teaspoon salt
Pinch of cayenne pepper

PREPARATION:
Preheat oven to 450°F. Toss sweet potato wedges with oil, salt and pepper. Spread the wedges out on a rimmed baking sheet. Bake until browned and tender, turning once, about 20 minutes total.

Nutrition

Oven Roasted Sweet Potato Fries: Per Serving:
122 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 19 g carbohydrates; 2 g protein; 3 g fiber; 323 mg sodium; 429 mg potassium.
Nutrition Bonus:

1 Carbohydrate Serving

Exchanges: 1 starch, 1 fat
Nutritional Facts:

Coleslaw: per serving
Calories     142.1 cal
Fat     8.6 g
Saturated fat     0.9 g
Cholesterol     1.7 mg
Sodium     247.9 mg
Carbohydrates     14.7 g
Total sugars     7.3 g
Dietary fiber     4.6 g
Protein     2.4 g

Pulled Pork: Per serving
283 calories; 13 g fat (4 g sat, 6 g mono); 97 mg cholesterol; 10 g carbohydrates; 29 g protein; 2 g fiber; 489 mg sodium; 529 mg potassium.
Nutrition Bonus: Selenium (46% daily value), Zinc (29% dv), Vitamin A (17% dv), Potassium (15% dv).

1 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 3 1/2 medium-fat meat

Whole Wheat Bun: Per serving
Nutrition Per Serving: 232 calories; 3 g fat (1 g sat, 2 g mono); 28 mg cholesterol; 41 g carbohydrates; 9 g protein; 4 g fiber; 318 mg sodium; 164 mg potassium.
Nutrition Bonus:

3 Carbohydrate Serving

Exchanges: 2 1/2 starch

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Sunday 25 August 2013

Low-Cal Carnival Classic!


On our past weekend we visited Canada's Wonderland. It's a summer ritual. Every year we take the kids... it's such a great day out! 







It's something we all really look forward to every year. There are a few things we really enjoy doing while at the park: the rides, and of course, what's visiting the park without having the famous funnel cake? I know it has a gazillion calories, but you just got to do it. It's a staple.... 

So let's do the same famous dessert with only a few hundred calories instead with all the same goodies on top. It tastes just as good, even better. Oh yeah, just a warning... when visiting the park, be sure to eat the funnel cake after you're finished doing all the rides. Your tummy will be your friend forever. I've learned the hard way a few times. Just sayin'...



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Funnel Cake with Strawberry Sauce and Vanilla Bean Greek Frozen Yogurt

Funnel Cake:

Ingredients
1 large egg, higher omega-3 if available
¾ cups lowfat milk
1/2 teaspoon vanilla extract
2 tablespoons brown sugar, packed
1/2 cup whole wheat flour
1/2 cup unbleached white flour
1/4 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/8 teaspoon salt
1 cup canola oil (for frying), about 4 tablespoons are absorbed
Preparation
1. In mixing bowl, combine egg, milk, vanilla and brown sugar beating on medium speed.
2. In medium bowl, whisk together flours, cinnamon, baking powder and salt. Beat the flour mixture into the egg mixture while beating on low speed. Mix until smooth.
3. To avoid filling the house with the smell of hot oil, turn your stove fan on full blast!
4. Pour a cup of canola oil into a small saucepan about 5 1/2-inches in diameter and begin heating it over high heat until it reaches about 375-degrees (this only takes a few minutes because the amount of oil and size of the saucepan are so small).
5. If you don’t have a funnel cake pitcher you can ladle 1/4 of the batter into a funnel while covering the bottom with your finger. Holding the funnel several inches above the saucepan, remove your finger and move the funnel in a circular motion until all of the batter is gone. Fry the cake for about 30 seconds per side or until golden brown (flip them over using metal tongs or a grilling fork).
6. Hold the cake briefly above the oil but over the saucepan to drain any excess oil from the cake. Then drain it on a paper towel. Repeat step four with remaining batter to make three more funnel cakes. Dust with powdered sugar if desired or top with fresh fruit.
Yield: Makes 4 servings.

Strawberry sauce:

Ingredients:
1 lb freshly picked strawberries, preferably organic (even better if local!), washed, hulled & sliced in half
1-2 Tbsp agave nectar, (I used Madhava Pure Organic Vanilla Agave Nectar), or more or less depending on sweetness of the berries

Directions:
Combine prepared strawberries and agave nectar in a medium saucepan over high heat.
When the agave begins to bubble, decrease heat to low and simmer until the strawberries break down and the mixture thickens slightly – about 40 minutes – stirring often.
Allow to cool before coarsely mashing with a spoon.
Store in the refrigerator for 1-2 weeks

Vanilla Bean Frozen  Greek Yogurt

Yield: 8+1/3 cups (a little more than 2 quarts)

Ingredients
32oz Plain, Nonfat Greek Yogurt
32oz Plain, Lowfat Greek Yogurt
4 tsp Stevia Extract
1 tbs Vanilla Paste
2 tsp Butter Extract
3/4 tsp Salt
60g (1/4 cup) Whipped Cream Flavored Vodka (other vodkas will work)
15g (1 tbs) Corn Starch (preferably non-GMO)
1/2 tsp Baking Soda

Instructions
Freeze two ice cream maker bowls for 24+ hours (I use Cuisinart)
In a stand mixer bowl with whisk attachment, add both yogurts, stevia, vanilla paste, butter extract and salt. Mix on low.
Add the vodka and continue mixing.
In a small bowl, stir together the corn starch, xanthan gum and baking soda. Slowly "dash" this into the mixing stand mixer and increase mixer speed to medium.
When mixture is even, place bowl in the freezer for 1 hour (or refrigerate covered for 24 hours).
Scoop half of the mixture into the ice cream maker bowl and churn according to your ice cream maker's directions.
Scoop the ice cream into a freezer-proof container and freeze for ~2-4 hours.
Scoop into bowls and serve!
Notes

This recipe is: sugarfree/low sugar, low fat, high protein, gluten free, eggless!

Nutritional value of each item:
Funnel cake:
Nutritional Analysis per serving: 296 calories, 7 g protein, 33 g carbohydrate, 15 g fat, 1.6 g saturated fat, 9.4 g monounsaturated fat, 4 g polyunsaturated fat, 58 mg cholesterol, 2.3 g fiber, 217 mg sodium. Calories from fat: 46 percent. Omega-3 fatty acids = 1.4 grams, Omega-6 fatty acids = 2.6 grams.

Strawberry sauce:
Calories 109
Total Fat 0.4g 1%
Saturated Fat 0.0g 0%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrates 23.6g 8%
Dietary Fiber 2.8g 11%
Sugars 18.7g
Protein 0.9g
Vitamin A 0% Vitamin C 141%
Calcium 2% Iron 3%

Vanilla bean frozen Greek yogurt:
Calories 100
Fat 2g
Fiber 1g
Protein 4g
Sodium 45mg
carbohydrates 18g


You can follow me on Twitter, Instagram, and Facebook, or e-mail me. If you're having a party I would love to take part in that as well. 

As always...Happy Cooking!!!

Monday 19 August 2013

My Family, Me and Grandma Paterson's Baked Mac 'n' Cheese Please!

I would like to make my very first blog post a good one. A memorable one; a post that will keep you all coming back to see what I have to say and what recipes of the week pique my interest. 
So to start let me tell you a little about myself. I was born and raised in Oshawa, Ontario. As a young boy I was always interested in cooking. My grandmother was one incredible cook. She could pretty much make anything... from anything. I was always amazed at how she prepared her specialties. They always tasted so good!

But to be honest, aren't grandmothers always the best cooks ever!!! So heading to high school - with cooking in my thoughts always - I went to a trade school and started being trained there in every cooking class I could take. I would bake from large to small quantities. In my last year of high school, my chef who was also head of culinary in our school, Mr. Krohn, knew the then Executive Chef of The Delta Chelsea Inn here in Toronto. So Mr. Krohn advised me to take my apprenticeship there. So that's what I did.

The day after high school I started working at Delta. While working and taking my three year apprenticeship, I met the love of my life: my wife Lanya.

We became very good friends. We hung out, went on dates... and after dating for a year, I proposed to Lanya and we got married. A year after, my beautiful daughter Mariah was born. 


Me being so young and now a father was a time in my life I will never forget. Watching little Mariah grow up so fast, time was just flying by. So five years later, we had another beautiful child: my son Jonathan.




I was so happy to have two children, but to have a boy and girl was just a blessing. From the very first moment Mariah saw Jonathan she became almost like a second mother to Jonathan. She took care of him with Lanya and myself. To this day Mariah still looks after Jonathan always. 


I couldn't be any more proud of both my kids. They are growing up way to fast which means I'm getting way older.... Mariah is now 18 and Jonathan is 12. Can you imagine!!! Me and Lanya have been married for 19 years now.  

So that's enough about me for now.. Let's get to the first food post. I think because I'm talking about how Grandma Paterson was the ultimate master chef in my eyes, I'll be paying tribute to her and posting one of her recipes that I've always enjoyed when we visited her...





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Grandma's Homemade Baked Macaroni  & Cheese

1 (8 ounce) package of elbow pasta noodles
4 TBSP Butter
4 TBSP Flour
1 cup Milk
1 cup of cream
Salt and Pepper to taste
3 cups of shredded sharp cheddar
Paprika (optional)

Method:
Preheat oven to 400'
Cook macaroni in boiling salted water. Drain noodles and put aside.
In a large sauce pan melt butter, add flour. Using a whisk stir together making a blonde roux. Add milk and cream stirring constantly to prevent lumps in sauce. Bring to boil and let simmer to cook out flour. Reduce heat to low and let cook for 10 minutes. Add grated cheese gradually. Keep some grated cheese on the side. Let sauce simmer for another 5 minutes after adding cheese, taste and season with salt & pepper. Turn off heat, add noodles stirring and coating all noodles with sauce. Put pasta mixture in a lightly greased Pyrex dish top off with remaining grated cheese and sprinkle paprika on top. Place in oven and bake for 20 to 25 minutes. Bake until golden brown.



This recipe you're whole family will love just like mine. This was absolutely one of Grandma's most popular recipes for us kids.

Thank you for reading my post! Until next time...

You can always follow me on Twitter, Facebook and Instagram. Links are below. Please join my blog I will be posting weekly.. Looking forward to next week!
Derek :)

HAPPY COOKING!!!

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For any of you that are having a party and are looking for a chef for your event I would be pleased to cater your event.... MJcatering

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