Mango Salsa

2 ripe mangos, diced
1/2 cup chopped red bell pepper
1 tsp grated lime zest
2 tbsp freshly squeezed lime juice
2 tbsp chopped green onions
1 tsp grated ginger
1/4 cup chopped fresh cilantro
1 tsp chopped jalapeño (or to taste)
salt & pepper to taste


Combine all ingredients. Makes about 2 cups.

Coconut Curry Shrimp

Shrimp and/or salmon chunks
1 onion finely chopped
2 peppers julienned (use assorted colors)
8 ounces mushrooms, sliced
Broccoli, asparagus
2 cloves garlic minced
2 tbsp red curry paste
2 stalks lemongrass cut finely
2 tbsp chopped ginger
Zest of 1 lime
Juice of 1 lime (2 tbsp)
1 tbsp brown sugar
1 tbsp fish sauce
1 14-ounce can coconut milk
4 cups chicken broth (optional if making soup)
Jasmine rice or rice noodles
2 tablespoons julienne-cut fresh basil

Heat oil in large skillet. Add onions, peppers, mushrooms, and garlic til softened. Add curry paste, ginger and lemon grass. Stir fry 1 to 2 minutes or until fragrant. Add coconut milk, bring to simmer. Stir in lime juice, fish sauce and brown sugar until well blended. Stir in meat and other vegetables. Simmer 5 to 7 minutes or until meat is cooked through and vegetables are tender-crisp. Remove from heat. Stir in basil. Add chicken broth and rice noodles if making soup. Serve over rice.

Toppings:
Green onions
Cilantro
Basil

Lime wedges

Pasta with Pesto, Sundried Tomatoes and Mushrooms

Pesto
Sundried tomatoes in oil (optional)
1 medium onion, small dice
2 cloves garlic, smashed & chopped
pinch crushed red chili pepper
Salt and pepper to taste
1/4 cup grated parmesan
12 ounces fresh pasta-linguini, fettuccine or ravioli
Mushrooms, sliced and sautéed in butter

Optional protein: sliced chicken, salmon
Serve with asparagus, broccoli...

Pad Thai

8 ounces dried, wide and flat rice noodles
1/2 bag broccoli slaw or 3 cups bean sprouts (optional)

Sauce:
1/4 cup brown sugar
1/4 cup tamari sauce
2 tbsp rice vinegar
1 tbsp fish sauce
1 tbsp Sriracha (to taste)

Juice of 1 lime

1 lb boneless skinless chicken breasts, sliced into small strips or shrimp
2 Tbsp vegetable oil and a dribble of sesame oil
1 red bell pepper, sliced into thin strips and strips halved
1 1/2 cups matchstick carrots
2 cloves garlic
2 large eggs
4 scallions (green onions), thinly sliced
1/2 cup fresh cilantro
1/2 cup chopped roasted, salted peanuts

Fresh limes

Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.

While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken or shrimp and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.

Serve warm topped with lime wedges, cilantro, peanuts and optional red pepper flakes and sesame seeds.

Recipe source: Cooking Classy

Fish Chowder

1 tbsp olive oil
2 tbsp butter
3 strips bacon 🥓 cut in small pieces
2 medium yellow onions, chopped

2 cloves garlic, chopped finely
2 bay leaves
2 tsps dried thyme
salt (to taste)
freshly ground black pepper
2 teaspoons Old Bay
dash of cayenne (or to taste)
3 large Yukon Gold potatoes, peeled, cut into small cubes
2 tbsp flour
1/2 cup dry white wine (optional)
2-3 cups chicken stock
2 lbs cod, or other firm white fish cut into bite size pieces
1-1/2 cup half and half cream (5%)

Heat oil and butter in a large pot. Add the onions and bacon and cook until softened. Add garlic and cook for 1 minute. Add the potatoes, thyme, salt and pepper, cayenne and Old Bay spice. Sprinkle with flour and cook another few minutes. Gradually stir in 2 cups of stock and wine and bay leaves. The potatoes should be just barely covered with the liquid in the pot. If not, add water or more stock. Cook covered until the potatoes are almost done, about 10-15 minutes.

Add the fish to the pot of potatoes. Cook on low, uncovered, until the fish is just cooked through. Stir in cream and heat gently till warned through. The flavors will improve if the soup sits for 30 minutes before serving or next day.

Fettucine with Shrimp in Garlic Sauce

¼ c butter
2 cloves garlic, smashed & chopped
pinch crushed red chili pepper
1 tsp dried basil
½ cup onion, finely chopped
1 tsp worcestershire sauce
1 lb scallops or shrimp
¼ cup dry white wine
1 cup half and half cream
salt & pepper to taste
fresh fettucine for 4
1 tbsp fresh parsley, chopped

Saute onion, garlic and chili pepper in butter (very lightly). Add basil and worchestershire sauce and saute this mixture until the moisture is out of the onions. Add scallops or shrimp and white wine, mix together and saute until the scallops are slightly underdone. Add the cream and bring the contents to a boil. Strain all the solids from the cream sauce and set them aside in a heated bowl. Reduce the cream remaining in the pan until it lightly coats the back of a spoon. Cook the fettucine as directed. Pour the scallop mixture back into the cream sauce and leave on stove just to heat through. Spoon the sauce over the pasta and sprinkle with parsley.

Fish Pie

1 pound firm white fish fillets
1.5 cups milk
1 onion, chopped
2 cloves (whole) 
2 tbsp butter
2 tbsp flour
1/4 tsp ground nutmeg
3 medium potatoes
3-4 cloves garlic
1/2 cup grated cheddar cheese (optional)

Boil potatoes in salted water with 3-4 cloves of garlic. Boil until tender. Mash potatoes and garlic with a bit of milk. Set aside.

Lightly salt and pepper fish, place in deep fry pan and cover with milk. Add onion and cloves and bring to boil. Reduce heat and simmer for abut 5 minutes until fish is cooked (flakes easily). Remove fish and flake into chunks. Remove cloves and reserve milk mixture. In fry pan melt butter and then add flour. Cook for 1-2 minutes. Wisk in reserved milk until thickened. Remove from heat and add nutmeg and fish.

In greased 8x8 casserole dish, layer fish and sauce. Spoon mashed potatoes over top. Sprinkle cheese over top. Cook for at 350 F for 30 minutes. If top isn't brown, place under broiler.

Grilled Coconut Shrimp

1 400 mL can coconut milk
2 tsp green curry paste

1 tbsp chopped ginger

4 lime leaves
2 tbsp fish sauce

1 tbsp granulated sugar

2 tbsp chopped fresh mint

2 tbsp chopped fresh coriander

2 tbsp lime juice

1 lb large shrimps

¼ cup unsweetened coconut

Place coconut milk in a skillet and bring to boil. Reduce heat to low and simmer for 10 minutes until reduced by a quarter - it should be the consistency of heavy cream. Stir in the green curry paste, ginger, lime leaves, fish sauce and sugar. Cook another 5 to 6 minutes or until sauce is thickened and fragrant. Stir in 1 tbsp (15 mL) each of mint and coriander and all of lime juice. Cool.

Divide sauce in half in 2 bowls. Season shrimp with salt and stir into half of sauce. Marinate shrimp in sauce for 30 minutes. Reserve other half of sauce for dipping sauce. Remove shrimps from marinade and discard marinade. Preheat grill on high and grill shrimps about 1½ minutes per side or until pink and slightly curled. Cool. Stir in coconut and remaining mint and coriander to dipping sauce. Serve with shrimps. Place shrimps on bamboo skewers, if desired. Serves 4 to 6.

Note: Lime leaves can be found in Oriental grocery stores. If you can't find them substitute 1 tbsp grated lime rind.

Pecan-Cranberry Crusted Salmon

700g boneless salmon fillet (cut in 2 inch strips)
Salt and black pepper
½ cup unseasoned whole wheat or multi-grain breadcrumbs
¾ cup pecan halves (toasted)
¼ cup dried cranberries
2 tbsp maple syrup
2 tbsp minced parsley

Preheat oven to 350 degrees F. Coat the bottom of a baking dish with nonstick cooking spray. Place salmon in baking dish and season with salt and pepper. In a food processor, grind breadcrumbs, pecans and cranberries until combined. Add the maple syrup to moisten. Top the salmon fillets with pecan mixture. Bake in oven for 20 minutes or until salmon is cooked through. Sprinkle with parsley before serving.
 
Serve with Spicy Noodles

Fish Chowder with Tomatoes

2 medium peppers, chopped (1 red/1 green)
2 medium onions, chopped
2 cloves garlic, crushed
1 tbsp oil
1 can diced tomatoes (28 oz)
½ tsp crushed thyme
¼ tsp Cayenne pepper
2 med. potatoes, cubed
3 cups water
1 cup dry white wine (or water)
250 g pkg Philadelphia cream cheese, cubed
2 lbs fish fillets (haddock or cod)
2 tbsp chopped parsley
½ tsp salt
¼ tsp pepper

Sauté onions, peppers and garlic in oil. Add tomatoes, thyme, cayenne and water and bring to a boil. Add potatoes. Cover and simmer x 10 minutes. Add wine, bring to a boil, reduce heat. Add cream cheese and stir until it melts.Add fish and parsley, simmer covered and cook for 4 minutes (don’t overcook). Stir in salt and pepper.