Garlicky Shrimp & Tequila Lime

Garlicky Shrimp & Tequila Lime – Candy Coated Culinista

What beats a 5 minute shrimp dinner … nothing.

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

From Now & Again

• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 pound large shrimp, uncooked, peeled and deveined
• ½ tsp kosher salt
• 3 tbsp silver (blanco) tequila
• Finely grated zest from 1 lime
• 2 tbsp freshly squeezed lime juice
• Small handful of fresh cilantro leaves, coarsely chopped

1. Heat olive oil and butter in a cast iron pan for about 1 ½ minutes over medium-high heat.
2. Once butter has melted add garlic and cook for 30 seconds.
3. Add shrimp and sprinkle with salt, stirring occasionally until opaque about 1 ½ minutes.
4. Pour tequila in and cook until it evaporates, another 1 minute.
5. Turn off heat, add lime zest and juice, and toss.
6. Add cilantro and serve.

Please Enjoy

My thoughts
This was a unique recipe and in theory I thought I would love this. I loved my vodka shrimp; but the tequila shrimp I found slightly bitter; but maybe that was just me. Otherwise I enjoyed the simplicity of the recipe. I served mine with some rapini and my salsa potatoes.

West Indian Curry Chicken & Curry Chickpea

West Indian Curry Chicken & Curry Chickpea – Candy Coated Culinista

I received a text Sunday asking “You in the office tomorrow” to which I replied yes. When I came to the office there was a package on my desk saying “Dhal puri for you”. Well now I’m excited I’m always talking about dahl puri to my Indian West Indian friends and that I can eat it just the dahl puri by itself and totally be satisfied. I almost never make Caribbean food and I have never been fond of curry or spice anything; but this gift had me running home happy to make dinner. I was so surprised that I had all these ingredients at home, yet I never ever made a curry.

Yield/Serving: 5
Prep Time: 20 min.
Cook Time: 1 hour
Difficulty level is: Medium

Curry Chicken

• 2 tbsp coconut oil
• 4 small potatoes, cut into chunks
• 5 chicken breasts
• 2 tbsp curry powder
• 2 tsp all spice
• 1 tsp cayenne powder
• 1 tsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp sea salt
• 1 tsp black pepper
• 2 tsp cumin
• 1 tsp red chilli peppers
• 1 tsp chilli powder
• 2 knobs of ginger, diced
• 1 small onion, diced
• 3 cloves garlic, diced
• 1 cup peas
• Handful chives, chopped
• Handful parsley chopped
• 1 cup chicken broth
• 1 chicken bouillon cube
• 1 scotch bonnet pepper, optional
Curry Chickpea
• 2 sweet potatoes, cut into chunks
• 2 tbsp coconut oil
• 1 small onion, diced
• ½ red bell pepper, deseeded and chopped
• 3 garlic cloves, finely diced
• 2 knobs of tbsp curry powder
• 1 tsp all spice
• ½ tsp cayenne powder
• ½ tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp cumin
• ½ tsp red chilli peppers
• ½ tsp chilli powder
• 2 knobs of ginger, diced
• 1 can chickpeas, washed and drained
• Handful of grape tomatoes, halved
• ½ can of coconut milk
• Handful of spinach, stems removed
• Handful of rapini, stems removed

Curry Chicken
1. Using a Dutch oven add coconut oil over medium high heat.
2. Add potatoes and chicken breasts and turn chicken as needed until almost cooked through.
3. Add all the spices, ginger, onion, and garlic along with peas, chives, parsley, chicken broth and scotch bonnet.
4. Turn stove down to low medium and let the curry simmer for 10 minutes to let the spices and mixture marry.
Curry Chickpea
1. In a large saucepan add coconut oil over medium high heat.
2. Add sweet potatoes, onion, red bell pepper, garlic and ginger.
3. Add all the spices along with the chickpeas and grape tomatoes.
4. Pour in the coconut milk along with spinach and rapini and turn temperature down to low medium and let simmer for 10 minutes to let the spices and mixture marry.

• Serve with basmati rice or dhal puri.
• You can use squash instead of sweet potatoes if desired.
• Pour vinegar in a bowl near the stove to lessen the curry smells in the house.
• If curry is to spicy add some coconut milk to calm it down.

Please Enjoy

My thoughts
I spent a good 3 hours making these two dishes and when I was done I needed to relax; but you know what this was so worth it. Funny enough I found the curry chickpea to be way more spicy that the curry chicken. It tasted great; but there was a slow burn; which I almost couldn’t tolerate. The curry chicken was much more my speed as I love a mild but flavourful curry. It reminded me of all those roti’s I’ve had but never attempted to make. I split this recipe in half and added a scotch bonnet pepper to prove that I can make a recipe truly Caribbean, even though I wasn’t planning on consuming it. I gave the peppery portion to my Guyanese gals, to see if I’m worthy of cooking West Indian and a portion to my dad to surprise him. The only thing I disliked was the fact that the curry smell was throughout the house. I was so glad I closed the bedroom doors; but upon my comment, I learned a bowl of vinegar near the stove while you’re cooking will lessen the drifting of the curry smell. My West Indian family and my Guyanese Gal’s said “it tasted great”, one commented it “tasted like my mom’s” and another said “I didn’t know you could cook Indian”. Well I’ll take all the compliments and be happy I can cook Spicy West Indian even though it is not my favourite type of cuisine. I can now label myself the girl with the Caribbean background that can cook it; but chooses not to and that’s fine by me.

West Indian Curry Chicken – Candy Coated Culinista

Curry Chickpea – Candy Coated Culinista

Basmati Rice – Candy Coated Culinista

Dhal Puri – Candy Coated Culinista

Broccoli Rabe with Vegetarian Bagna Cauda

Brocolli Rabe with Vegetarian Bagna Cauda - Candy Coated Culinista

Brocolli Rabe with Vegetarian Bagna Cauda – Candy Coated Culinista

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

From Seven Spoons

• 455g broccoli rabe, trimmed of tough stems
• 1 tbsp extra virgin olive oil, plus extra for drizzle
• Sea salt
• Black pepper
• 1 or 2 anchovy fillets, chopped
• 5 cloves garlic, minced
• 1 small onion, diced
• 2 tbsp unsalted vegetable margarine, cold
• Raspberry Balsamic Vinegar of Modena

1. Preheat oven to 500°F.
2. Toss broccoli rabe with olive oil on a baking sheet.
3. Season with salt and pepper.
4. Roast until tender for 7 to 10 minutes and turn once at the halfway point.
5. In a small saucepan warm olive oil, garlic and onions over low heat until melted and well combined.
6. Whisk in margarine and balsamic vinegar and spoon dressing over broccoli rabe and serve.

Please Enjoy

My thoughts
The original recipe called to use anchovies, but I wanted to make this a vegan dish. I was making this recipe and started adding onion for some reason, so I just added them to the recipe. I find Broccoli Rabe (Rapini) to be very bitter and the sweetness of the raspberry vinegar helped to cut some of the bitterness but not that much. I will eat this again I just have to teach my taste buds to love rapini more.

Mediterranean Inspired Dinner

Mediterranean Inspired Dinner - Candy Coated Culinista

Mediterranean Inspired Dinner – Candy Coated Culinista

Secondo : Parmesan Crusted Salmon
Contorno : Rapini with Caramelized Onions & Grape Tomatoes
Insalata : Bulgur Wheat & Organic Black Beluga Lentils Salad

It’s 2014, and the New Year is upon us and after all the heavy foods in excess we consumed during the holidays, those light dishes in January are really needed. I was surfing through Food Network Canada and came across their Cooking Club Challenge and for the month of January its salmon. Everyone seems to be on the same wavelength with starting off the year right by eating healthy. So Monday night I went home and made a Mediterranean inspired salmon dinner, with some of the grains I promised myself I would start integrating into my meals.

Secondo : Parmesan Crusted Salmon

Yield/Serving: 4
Prep Time: 10 min
Cook Time: 10-15 min
Difficulty level is: Easy

• 4 salmon fillets
• ¼ cup shredded parmesan cheese
• ¼ cup Panko breadcrumbs
• Sea salt, to taste
• Black pepper, to taste
• Lemon juice, from half a lemon
• Extra virgin olive oil

1. Preheat oven to 350°F.
2. Mix together the Parmesan and breadcrumbs until well combined.
3. Season salmon with salt and pepper and then squeeze lemon juice on.
4. Coat the un-skinned side of the salmon with the parmesan mixture.
5. Preheat an oven proof non-stick pan to medium-high heat and pour in olive oil.
6. Once pan and oil is hot place salmon in crust side down and don’t touch.
7. Cook for 3 to 5 minutes or until golden brown.
8. Flip over salmon and place in oven to cook for 6 to 8 more minutes.

• An ovenproof pan will make this process so much easier. I had to transfer my salmon from a frying pan to a baking pan.

Contorno : Rapini with Caramelized Onions & Grape Tomatoes

Yield/Serving: 4
Prep Time: 5 min
Cook Time: 15-20 min
Difficulty level is: Easy

• 2 tbsp Extra virgin olive oil
• 1 large yellow onion, sliced
• 3 garlic cloves, minced
• 1 cup grape tomatoes, halved
• 1 bunch rapini, washed and trimmed
• Sea salt, to taste
• Black pepper, to taste
• 1 tbsp red chilli flakes

1. In a large frying pan over medium heat, sauté the onions and garlic in the olive oil until sweated.
2. Add in the grape tomatoes and the rapini and cook until rapini has wilted.
3. Season with salt, black pepper and pepper flakes.

Insalata : Bulgur Wheat & Organic Black Beluga Lentils Salad

Yield/Serving: 4
Prep Time: 1 hr
Cook Time: 20 min
Difficulty level is: Easy, labour intensive

• ¼ cup organic back beluga lentils
• ½ cup bulgur wheat
• 3 springs, green onion, diced
• 1 baby zucchini, diced
• ½ red pepper, diced
• ½ green pepper, diced
• 4 garlic cloves
• 1 handful or fresh dill, chopped
• 1 handful or fresh parsley, chopped
• Extra virgin olive oil
• Sea salt, to taste
• Black pepper, to taste
• Lemon juice, from half a lemon
• 1 ½ tbsp red wine vinegar

Organic Black Beluga Lentils
1. In a small sauce pan soak lentils in 1 cup of water lightly salted for 1 hour.
2. Simmer lentils on low-medium heat until tender, about 15 minutes, and drain.
Bulgur Wheat
3. Boil 1 cup water in a saucepan.
4. Rehydrate bulgur wheat in the boiling water and simmer for 5 minutes.
5. Turn off heat and cover until all the water is absorbed, about 15-20 minutes.
6. Fluff up wheat with a fork and pour into a large bowl.
7. Prep the green onion, zucchini, red pepper, green pepper, garlic, dill & parsley and place in bowl.
8. Once lentils and wheat are tender pour into same bowl and add olive oil, salt, black pepper, lemon and red wine vinegar.
9. Stir until well incorporated.
10. Serve.

Please Enjoy

“The dinner was excellent. I really liked the crust on the salmon it added a nice crunch to the flaky salmon which was cooked perfectly. The bulgur wheat and dill salad was very tasty. I especially liked adding it to a bite of salmon for that burst of flavour from the dill and the texture of the bulgur wheat and lentils. The fried veggies were especially tasty and there was a very sweet veggie in there that I couldn’t quite put my finger on.”

My thoughts
This was an amazing dinner: healthy, vibrant and flavourful. I thought I wasn’t going to like the bulgur wheat or the lentils, as I really really really hate lentils but this tasted delish. The mix of all the veggies and herbs complemented the lentils and even Mr. C. enjoyed it. Usually I like to introduce new recipes one at a time. Something familiar mixed with something new; however with this recipe I went in feet first with 3 new recipes off the top of my head with just the idea of salmon. The bulgur wheat salad tasted better the next day when the flavours married. I had the leftover bulgur wheat salad and rapini for lunch the next day, and this was one of the few lunch dishes that I had with no meat. It was so flavourful that I didn’t even miss the meat and to me that means I did real good.

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