Whether you’re a bonafide fisherman or just enjoy the “chicken of the sea” now and then, this fresh and filling salad recipe is sure to satisfy. Forget chopping and dicing, this salad keeps it simple with just a few ingredients. That way, you can focus on the show-stopper: The dressing! This recipe comes courtesy of Don’t Change Much Champion Chef Ned Bell, who suggests pouring leftover dressing over any salad or fish, using it as a dip for vegetables, or even spreading it on wraps and sandwiches. What is the best salad recipe out there? This one’s gotta be in the running!
Grilled Avocado & Albacore Tuna Salad
2 whole ripe avocados, peeled and pitted
1 cup thawed green garbanzo beans (a.k.a chickpeas)
1 whole jalapeno pepper
1/8 cup fresh basil
1/8 cup fresh chives
1 cup extra virgin olive oil
1/4 cup Greek yogurt, low-fat sour cream or low-fat yogurt
Zest (grated skin) and juice of 1 lime
Zest and juice of 1 lemon
1 tablespoon honey
1 teaspoon sea salt
1 teaspoon cracked black pepper
3 handfuls of leafy greens (romaine lettuce, spinach, or kale work great)
1/4 cup Green Garbanzo Beans
1 Albacore tuna steak
1 tablespoon extra virgin olive oil
2 tablespoon lemon juice
1 teaspoon sea salt
1 teaspoon pepper
Set oven to 350 degrees F.
Remove stem and seeds from jalapeno and roast on a baking sheet for 20 minutes. Remove jalapeno from the oven.
Use a fine grater to zest the skin of your lemon and lime.
Add jalapeno, lime and lemon zest, and remaining ingredients to a blender, and blend into a puree (a soft, creamy paste).
Adjust seasoning with salt and pepper to taste.
Serve on your salad. Store leftover dressing in the fridge for up to 5 days.
On a grill or in a pan over high heat, place half an avocado until browned on the flat side. Remove from heat and set aside.
Season the tuna steaks with olive oil, salt and pepper. On the same grill or pan over high heat, sear the tuna on both sides until browned. Slice tuna steak into 1/4 inch wide strips.
To build your salad, toss your chosen fresh salad greens in a bowl to serve, place the sliced albacore tuna on top, garnish with some green garbanzo bean spread, add half a grilled avocado, toss some green garbanzos on top, and drizzle with extra virgin olive oil, a squeeze of fresh lemon, and some sea salt.
July is the worst…said no Canadian ever. The first full month of summer kicks off with the Canada Day long weekend, and then jumps straight into National Grilling Month. Who knew patriotism could be so delicious?
Given the awesomeness of it all, plain-old burgers or hot dogs sound a little lacklustre. The same goes for drinking too much to actually taste anything! So keep it to a couple Canadian-brewed tallboys while you prepare and enjoy this easy maple-sweetened recipe from Don’t Change Much Champion Ned Bell, the Ocean Wise Executive Chef at the Vancouver Aquarium.
1 tbsp chilli paste (your favourite hot sauce works too)
1 pound peeled and deveined jumbo shrimp
Step 1: Heat 2 tablespoons of the oil in a cast-iron pan over medium BBQ heat, then sauté the garlic, shallots and ginger for 30 seconds. (A pot on the stove works well too.)
Step 2: Add the tomatoes, stir and sauté for 3 minutes.
Step 3: Add the apple juice, coconut milk, and maple syrup.
Step 4: Add the juice from both limes, then stir and cook for 15 minutes.
Step 5: In a large bowl, coat the defrosted jumbo shrimp with two tablespoons of cooking oil and a pinch of salt and pepper. Grill those suckers over medium heat for six minutes, turning them halfway through, and put them in a large bowl.
Step 6: Stir in the chilli paste into the simmering pan or pot, and adjust the seasoning with salt if needed.
Step 7: Pour the sauce over shrimp and stir so that all shrimp are coated.
Make it a meal — Serves two!
Turn this into a better-half-impressing lunch or dinner by serving the shrimp on top of some steamed rice and grilled vegetables. And let’s not forget the garnish: A few sprigs of cilantro. If you squint, those fresh-tasting leaves can look like they came from a miniature maple tree.
Now THAT’S how you kick a Canada Day BBQ — and if all goes well, some bedroom fun — up a notch!
What is the best BBQ recipe? Share your go-to grill moves with your buddies in the comments below…
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“Every man gotta right to decide his own destiny.” Bob Marley
Be a legend on the grill like Bob Marley is to music, and impress your family and friends with this easy recipe for Jamaican grilled chicken and vegetable kebabs.
This recipe is like a Caribbean vacation on a stick, complete with a Jamaican-inspired jalapeno marinade that packs the heat and is sure to satisfy your taste buds!
1 lb chicken breast (skinless, boneless)
2 bell peppers (red, yellow or orange)
1 red or white onion (medium-size)
2 cobs of corn
bamboo or metal skewers
1 garlic clove (peeled and chopped finely)
3 green onions (chopped finely)
½ jalapeno (chopped finely)
4 tbsp olive oil
3 tbsp orange juice
2 tsp dried thyme
½ tsp salt
Combine all marinade ingredients together and blend. If you do not have a blender, mix all ingredients together in a small bowl using a fork.
Cut chicken into 2 inch cubes and throw in a zip-tight plastic bag with marinade. Refrigerate for at least 15 minutes.
While the chicken is marinating, rinse and chop red peppers and onions into large pieces. Shuck corn and chop into 1-inch wide pieces (see picture above). Toss vegetables with 1 tbsp olive oil in a small bowl.
While the barbecue preheats, skewer the chicken, red pepper, onions and corn.
Cook kebabs for a total of 10 minutes, turning once, until chicken is no longer pink inside.
Pro Tip: If you’re using bamboo skewers, soak them in water for at least 20 minutes prior to grilling to prevent them from burning.
Interesting fact: The Chinese word for stir-fry, “chǎo,” also means “leftovers.” Okay, I made that up, but the fact remains that stir-fries are ideal for using up leftover vegetables, meats, rice, noodles, and just about anything else that has recently been dined upon and stored in your fridge.
I consider myself something of a stir-fry expert. I’ve been whipping them up in less than 15 minutes for years now – they have become a fixture in my frantic after-work culinary repertoire – and have reduced food waste, saved money, nourished my ravenous brood, and deeply impressed (and possibly aroused?) my spouse in the process.
The first rule of stir-fry mastery: Make sure the leftovers are good to go in your wok or flat-bottomed frying pan (either works fine). Stir-fries are quick and convenient, but digestive distress is neither.
Rule No. 2: A medium-high stove-top temperature works well as it grills nicely and seals in flavour. Let the pan heat up for a minute or two before adding enough vegetable, sesame or peanut oil to lightly coat the ingredients, and then let the oil heat before proceeding.
Rule No. 3: There very few rules when it comes to the ingredients you can use. Chicken, fish, beef, shrimp, pork and every type of mushroom and non-leafy vegetable are good to go. Heck, even leafy kale can be stirred in. You can also add nuts, sesame seeds, and dried and firm fruits such as apple slices. Sauces are similarly varied: There are myriad store-bought versions, or you can blend honey, Dijon mustard and soy sauce; vinegar, brown sugar and pineapple juice…the list goes on.
Rule No. 4: While the list of viable ingredients is long, your list of actual ingredients should be short. The best stir-fries incorporate no more than a single meat and no more than two or three veggies etc., plus the sauce of your choosing. Don’t overdo it!
Rule No. 5: It’s a good idea to have all your bite-sized ingredients chopped and near the pan, as you’ll be adding them in quick succession. You can finish chopping while the pan and oil are heating, and while any raw meat is cooking. (Fry the latter first, and set it aside once it’s on the rare side.) If you’re using raw or undercooked veggies put those in next, and remember that carrots and broccoli, for example, take longer to cook than minced garlic, mushrooms or onions. When all the veggies are al dente – a taste test is the way to go here – add any extra items and your sauce of choice, followed by the pre-cooked or leftover meat. Then give it all a final two-minute fry.
Rule No. 6: Keep the ingredients moving in the pan with a wooden spoon or spatula.
Rule No. 7: Stir-fries are typically served atop rice. If you want to keep it healthy, go for brown rice. Leftovers can be revitalized by frying for a couple of minutes in the empty pan with a tablespoon of oil.
Rule No. 8: Always serve your dish ASAP, as the bite-sized pieces cool quickly. If you’re dining with company make sure they’re at the table, and if you’re dining with a significant other try to impersonate Jamie Oliver as best you can…
About Adam: Adam Bisby is a Toronto-based freelance writer who has covered health and wellness for publications such as the Globe and Mail, Toronto Star and Canadian Family magazine. He’s married, has two young daughters, and is doing his best to live a healthier life.
Bring back your boyhood favourite with an easy, guilt-free pancake recipe. All you need is a banana and 2 eggs for the world’s easiest, tastiest breakfast.
If you like to top your pancakes with butter and syrup, ditch the sugar-filled corn syrup for the maple stuff and you’ll be glad you did. Better yet, step up your game with other healthy options like applesauce, peanut butter and fruit!
Servings: 8-10 pancakes
What you need
1 large ripe banana
1 tsp cinnamon (optional)
Prep and cooking time: 12 minutes.
Heat a frying pan on medium heat. While pan heats up, peel and smash bananas in a bowl with a fork, until smooth. Mix eggs in with banana. Add cinnamon for added flavour (1 tsp).
Lightly butter your pan. Pour 3 tbsp of batter at a time and cook until bottom appears set (30-60 secs).
Flip with spatula and cook for another minute. Repeat until batter is used up. Serve warm!