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- ๐๐๐ผ๐'๐ ๐๐ ๐๐๐๐ ๐๐๐๐ผ๐๐ ๐๐ผ๐๐ผ๐ฟ?MY SIMPLE RECIPE - Here's how I do it...
๊ฐแดสสแดแดก @ษดแดแดขแดสษช๊ฑ_แดแดแดแดส - แดสแดแดแด แดแดแด สษชแด สษชษดแด๊ฑ
- แด
แด/ แดแดแดษชส ๊ฐแดส แดแดสสแดส๊ฑ
Simple, staple, all-time favourite, crowd-pleaser, essential to all camping and picnics - THE POTATO SALAD
But what do you put in yours? Curious to know so do DM me with your version.
> Red skin potatoes - why? because when cooked, they hold their shape a whole lot better than other types
> Cilantro - lots of it! It just kicks it up a notch
> Mayo - DUH!! lol But I tried dairy-free and no one could tell the diff
> Green onions - just for a tangent flavour
> Combination of lime and lemon juice
> S&P to taste
> My secret ingredient #1 - minced shallots - you may be skeptical about this one, but trust me, it brings all the flavours together
> Secret ingredient #2 - A pinch of garlic powder - you won't even notice it, but it's an essential in my kitchen!
Let me know what you think and have a super day!
#theloserfam #globaleats #nazaristouch #foodsharinggroup #thefoodieinitiative #foodiesinternationalchat
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24 hours ago
- ๐๐๐๐๐ผ๐ ๐๐๐๐๐ & ๐๐๐๐พ๐ ๐๐ผ๐๐๐ฝ๐๐ ๐๐๐๐๐ ๐๐๐พ๐๐๐ - A TWIST ON TROUT
I trout that you are aware of what wonderful fish/ seafood growing sustainably in our own Ontario. Whether you try the gorgeously delicate rainbow trout from @colemunrofoods the glistening Arctic char from @springhillsfish or maybe the marinated fish fillets from @izumiaquaculture you are sure - & I mean 1000% without a shadow of a doubt sure - you're getting the absolute best product that is raised ethically & sustainably. They're grown using fresh water, special diets, low densities & other humane methods that add to their freshness & they adhere to the strictest guidelines set out by @oceanwise & @bapcertification.
What does this all mean??
Amazing fish & seafood, good for your body, good for the planet, sustainably grown, and cost effective right on your table!
On to the recipe!
Here's a bit of a Korean twist on Trout:
For the marinade & glaze, get:
1 1/2 tbsp seasame oil
1/2 cup soy sauce
3 tbsp minced ginger
3/4 cup rice vinegar
4 tbsp Gojuchang (Korean red chili paste)
1 cup Allulose (cuz it is a naturally occurring sugar - better for you!)
In a small pan add sesame oil & ginger, sautรฉ a min.
Add soy sauce, rice vinegar, Gojuchang & Allulose, bring to simmer about 5 mins, or till mixture thickens a bit.
Cool down & use as marinade/ glaze.
Marinate the fish fillets in the mixture for min. 3 hrs. In a scalding skillet with 2 tbsp olive oil, sear trout fillet skin side down till skin crisps. Baste side up with the glaze before flipping.
Flip, cook for about a min, remove & flip to skin side up on a plate, lightly baste skin with tmixture and serve with a sprinkle of sesame seeds.
It goes really well with Kimchi of course!
The little side salad is our traditional Persian Shirazi salad - 2 portions diced tomatoes, 2 portions diced cucumber (deseeded), one portion diced red onions (I use 2 portions cuz we love red onions.
Add juice of one lemon, and about 2 tbsp dried mint, s&p, and mix well. A simple salad that really goes well with any type of food.
Hope you enjoy and I fish you a wonderful rest of the week!
@ontariofishfarmers
4 days ago
- ๐๐๐ ๐๐๐๐๐๐ ๐๐๐๐พ๐๐๐๐๐ผ ๐๐๐พ๐๐๐
๊ฐแดสสแดแดก @ษดแดแดขแดสษช๊ฑ_แดแดแดแดส - แดสแดแดแด แดแดแด สษชแด สษชษดแด๊ฑ
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แด/ แดแดแดษชส ๊ฐแดส แดแดสสแดส๊ฑ
Also spelled 'Porketta', but considered incorrect, this divine, simple dish originates from Italy, and can be made a variety of ways.
While pork shoulder and butt work well, the belly is more traditionally used because of its depth of flavour and rollability.
โ Step 1: Get the herbs and spices ready:
In a processor, pulse 1 tsp fennel seeds, 1/2 tsp red pepper flakes, 1/2 tsp black pepper, 1 tbsp dried rosemary leaves, 1/2 tsp dried sage, & 6 garlic cloves
Add 1 1/2 tsp salt, 1/2 tsp pepper, about 1/4 cup of evvo, and zest of one lemon to the mix.
โ Step 2: Place pork belly sin side down, and work the mixture onto it, rubbing it in as well as you can.
I try to keep it simple and don't stuff mine with cheese or other ingredients other than a few sprigs of parsley and cilantro. You can choose to put other ingredients in before tying it up if you wish.
โ Step 3: Tightly roll up the belly and use butcher twine to tie it up well.
Place belly seam side down on a rack on a roasting pan. You can cover the ends with foil to keep the heat
Drizzle a bit of evoo and rub all over the skin and give it a sprinkle of sale.
โ Step 4: Cook in preheated oven at 400F for an hour, then reduce heat to 350F and continue for about 2 hours or until internal temp hits 170F. Don't forget to rest it before serving.
This will definitely become the highlight of any festive table, guaranteed!
I hope you enjoy and I'll keep pushing out simple recipes for you.
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#DailyFoodFeed #NomNom
7 days ago
- ๐พ๐๐๐พ๐๐๐ ๐พ๐ผ๐ฝ๐ฝ๐ผ๐๐ ๐๐๐๐ ๐๐๐พ๐๐๐ - ๐๐๐ ๐๐ผ๐๐ผ๐๐ ๐๐๐๐๐
๊ฐแดสสแดแดก @ษดแดแดขแดสษช๊ฑ_แดแดแดแดส - แดสแดแดแด แดแดแด สษชแด สษชษดแด๊ฑ
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แด/ แดแดแดษชส ๊ฐแดส แดแดสสแดส๊ฑ
Ask most people and they will tell you their fav cabbage rolls are the traditional deli style. But what if I told you that you can one-up it? It's mostly in the sauce, rather than the filling.
Get about 2 lbs of lean ground chicken, mix in about 1.5-2 cups of cooked rice, some diced onions, diced bell peppers, chopped parsley and cilantro, crushed garlic, a tbsp of paprika and onion powder, some s&p, and one egg - mix well to form the filling.
Fill a large pot about 2/3 full of water with a generous pinch of salt, bring to a boil, then lower heat to a rolling slow boil. Gently lower an entire white cabbage in the boiling water and let it simmer for about 5-10 minutes. Remove from pot carefully onto a deep plate (lots of water will flow out of it - it's HOT, be very careful).
While waiting for the water to boil, add 2 large cans of tomato sauce, 2 tbsp tomato paste, a pinch of onion powder, 5 crushed cloves of garlic, juice of 2 limes, 1 tbsp brown sugar, and 1 cup Sultana raisins in a bowl, bring to a slow boil and let it simmer for 20 minutes. Turn off heat and use an emulsion blender to emulsify the content of the so a smooth saucy consistency.
Open up a couple of cabbage leaves, lay them overlapping, then add a fistful of the chicken mixture in the middle and wrap as if you would do with a tortilla wrap sandwich - half roll up, fold sides in, then continue to full roll.
Place the rolls in an oven-safe casserole, then ladle the sauce over to cover the cabbage rolls. Place in pre-heated oven and bake at 350F for about 40 minutes. Voila! You have a superb chicken cabbage roll with the most tangy tomato sauce kissed by the sweetness of raisins.
Hope you enjoy!
Have a lovely day :)
2 weeks ago
- ๐๐๐๐๐๐ ๐ฟ๐ผ๐๐๐๐โข - ๐๐ ๐๐๐ ๐๐๐ผ๐ฟ๐๐๐ผ๐๐๐๐ฟ ๐พ๐๐พ๐๐๐ผ๐๐
Nazari's Touch now has a trademarked cocktail!
๊ฐแดสสแดแดก @ษดแดแดขแดสษช๊ฑ_แดแดแดแดส - แดสแดแดแด แดแดแด สษชแด สษชษดแด๊ฑ
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แด/ แดแดแดษชส ๊ฐแดส แดแดสสแดส๊ฑ
It was around the third month of the pandemic when I started experimenting with this cocktail in the test lab (aka the kitchen) and a number of days, drinks, failures, curses, and shrieks later, I finally came up with the perfect combination I was looking for.
After a great many reviews, I decided to apply for the trademark on this cocktail, and nearly three years later, it's been approved.
A trademark protects the name of the cocktail, not the ingredients. So one can use any brand of liquor or additional ingredients to make the drink, but in reality, the very true trademarked drink is made with those ingredients that the owner has noted.
Why name it Silent Daggerโข ? Because it's got 'blood' oranges, and it sneaks up on you! You feel a smooth delicious drink go down, then the buzz sneaks in.
What's in it?
My Silent Daggerโข formula:
2.5 oz Blood Orange Juice
1 oz Hendricks Gin
10 drops Dillon's Pear Bitters
5 oz Fevertree Refreshingly Light Tonic Water
And of course ice.
Maybe one day it will be featured on @barrescuetv by @jontaffer and his master mixologists... Or perhaps a guru like @natashadavidxo would serve it up at her staple location (or send me a message saying she hated it lol)
Whatever the future may hold, for now, serve up a Silent Daggerโข in your next gathering.
Be well, be safe, have a lovely day :)
@fevertreemixers @fevertreecanada
@hendricksgin @dillonsdistills
#theloserfam #globaleats #nazaristouch #foodsharinggroup #thefoodieinitiative #foodiesinternationalchat
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2 weeks ago
- ๐๐๐๐๐๐ ๐๐ผ๐๐ ๐พ๐๐๐๐๐๐ฟ ๐พ๐๐๐พ๐๐๐ ๐ฝ๐๐๐ผ๐๐ ๐๐๐พ๐๐๐ - ๐๐๐ ๐๐๐ฏ๐๐ง๐ ๐๐๐ง๐จ๐๐ค๐ฃ
๊ฐแดสสแดแดก @ษดแดแดขแดสษช๊ฑ_แดแดแดแดส - แดสแดแดแด แดแดแด สษชแด สษชษดแด๊ฑ
- แด
แด/ แดแดแดษชส ๊ฐแดส แดแดสสแดส๊ฑ
Continuing with my version of simple recipes, here's a simple one:
Slice up four chicken breasts from the center, half-open so you can fill it and put the top half over the filling.
As the breasts are opened up, season them lightly (not much salt because the prosciutto is salty), then slather a good amount of Dijon mustard with seed, or just plain Dijon all over the insides.
Layer with thinly sliced mushrooms, chopped cilantro, parsley, and some cheese.
Wrap them up with some good quality, thicker-cut prosciutto.
In a bowl, mix a cup of good quality mayo like @hellmannscanada mayo, with half a cup of grated Parmigiano Reggiano, and spoon on top of the wrapped breasts.
Cook in the oven at 350F got about 75-80 minutes or until the parm mixture is crusted to a brown colour, and the internal temp has hit 165F.
Hope you enjoy, let me know what you think if you make it.
Let's cook up 2023 with #zerowaste
#theloserfam #globaleats #nazaristouch #foodsharinggroup #thefoodieinitiative #foodiesinternationalchat
#foodie #foodphotography #foodlover #foodpics #foodgasm #healthyfood #foodpic #foodblog #foodshare #fooddiary #easyrecipes #foodstagram #EatingForTheInsta #InstaFood #ForkYeah #FoodPorn #CheatMeal #chicken #glutenfree #cheese #foodislife #GoodEats #FoodieAdventures
3 weeks ago
- ๐พ๐ผ๐๐๐ ๐ผ๐๐ผ๐ฟ๐ผ ๐๐๐๐๐ผ๐ฟ๐ผ๐ (๐๐๐พ๐๐๐) - ๐๐๐๐ ๐๐๐ ๐๐ผ๐๐๐๐๐๐๐๐ ๐พ๐๐๐๐๐ฟ๐
@whisperingmeadowsfamilyfarms vs. @chilesmachos
๊ฐแดสสแดแดก @ษดแดแดขแดสษช๊ฑ_แดแดแดแดส - แดสแดแดแด แดแดแด สษชแด สษชษดแด๊ฑ
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แด/ แดแดแดษชส ๊ฐแดส แดแดสสแดส๊ฑ
We're winding down and getting ready for the festivities. It's been a fabulous year through and through, and happy to have worked with so many fabulous brands, farms, food producers, and foodies.
I have a couple of posts left before 2023 hits, and thought I'd start with a skirt steak from Whispering Meadows I found tucked in my freezer. You all know it's my favourite cut of meat, so I decided to do a fantastic carne asada.
Carne asada by definition, is grilled and sliced beef, usually chuck steak, though skirt steak or flank steak can also be used. It is usually marinated then grilled or seared to impart a charred flavor.
Did you know they spend time with their cattle every day?? The calves follow them around like puppies. This close working arrangement creates a harmonious, no-stress environment producing the best tasting beef youโll ever eat. They believe that giving the animals the very best living conditions for their health and well-being, gives US the best beef we can find anywhere! Now THAT'S a FACT!
Check them out at wmds.ca and do keep an eye open on their weekly specials.
The recipe is as simple as it gets. Score the backs of the skirt steak pieces (the fronts are naturally scored).
Grab about 2 tbsp of @chilesmachos Chililime powder and mix it with 2 cups of freshly squeezed orange juice, s&p, 4 cloves crushed garlic, and a drizzle of lime juice.
Marinate the meat in a sealed bag for 24 hours.
Sear on high heat for 3 minutes on each side (flipping every 1.5 minute). Rest for min. 5 minutes before slicing.
I used @officialfarmboy tostadas, topped with chopped cilantro, sour cream, and chopped red cabbage + lime juice. BRING ON THE TEQUILA!
Shout out to my amazing friends @chilesmachos - they're the very first brand I worked with when I started on IG some time ago, and invite you all to check out their vast array of #mexican chilies, powders, salsas and tons more.
Be well everyone and enjoy your holidays!
4 weeks ago
- ๐๐ ๐๐๐๐๐ ๐๐๐พ๐๐๐ - ๐๐๐พ๐๐๐๐ ๐๐๐ 2023
First post of 2023 - Let's GO!
๊ฐแดสสแดแดก @ษดแดแดขแดสษช๊ฑ_แดแดแดแดส - แดสแดแดแด แดแดแด สษชแด สษชษดแด๊ฑ
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แด/ แดแดแดษชส ๊ฐแดส แดแดสสแดส๊ฑ
I disconnected from social media during the holidays. Aside from a handful of stories, it was great to refresh & spend time with the fam.
I think this will be a tougher year than 2022. With what's happening in #iran - the worsening global economic crisis, the war in #urkraine etc. it seems it'll be a year to buckle up & be ready for tougher times, make really smart decisions on spending, & more than anything, reducing waste.
My top resolution this year is to reduce my food waste, & work with local businesses as much as I can to help them in these tough times.
One thing I can recommend though, is for you to invest in an #aerogarden by @aerogardenofficial & I promise you wonโt regret it. I have no partnership with them yet ๐ โ this was just a random decision that truly paid off!
I always loved the idea of picking my fresh herbs from pots in my kitchen.
With this little piece of magic, I get to snip a few basil leaves anytime I want.- which brings me to my pesto recipe.
What do you do when you have an abundance of basil, you've cooked up a ton of pasta sauce, & run out of ideas to use up the basil? You make PESTO!
Simple ingredients, & I personally prefer the vegan version - sans parmesan:
2 cups fresh basil leaves, packed - DO NOT sub any of the basil with baby spinach - it just doesn't taste right!
2/3 cup extra virgin olive oil
1/3 cup pine nuts - DO NOT sub chopped walnuts or whatever else they tell you!
4 cloves garlic
pinch of S&P to taste
**Roasting: Heat up a saucepan on med-low. Roast pine nuts on it for a few minutes till they change colour to dark beige. Remove from heat, let cool down.
In a food processor, pulse basil & pine nuts, keep processor on, drop garlic in, then drizzle olive oil while processor runs. Add the S&P, shut it off after a few secs.
Enjoy with pasta or over a slice of tomato with mozzarella- store in fridge for months!
Happy New Year everyone - let's cook up 2023 with #zerowaste
1 month ago
- ๐๐๐พ๐๐๐๐๐ ๐๐๐๐๐๐ ๐๐๐๐ผ๐๐
Merry Fishmas - My last post of 2022!
๊ฐแดสสแดแดก @ษดแดแดขแดสษช๊ฑ_แดแดแดแดส - แดสแดแดแด แดแดแด สษชแด สษชษดแด๊ฑ
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แด/ แดแดแดษชส ๊ฐแดส แดแดสสแดส๊ฑ
I'm winding down on posts for 2022, and looking forward to 2023.
I had the opportunity to work with a great number of brands, farms, food producers, and foodies this year, and for that I am eternally thankful. I hope to bring more exciting ideas to you next year, and maybe even show a few twists with my own signature spice blends (nazari.ca)
While I am doing this post to showcase the vast range of products that @springhillsfish offers, the post itself is a mere thank you to the family that runs the business. It's not that often you run into kind-hearted pure people, who genuinely care for others (and fish lol), and I was touched by every conversation I had with them. They're the true definition of a family business - love flows and you feel it.
I've mentioned before that Springhills is a second-generation family business thatโs been around for 25 years & theyโre the ONLY land fish farms in Ontario with two different eco-certifications: @oceanwise recommended & @bapcertification sustainably certified.
Check them out, give them a try, and you'd actually be surprised how affordable their fish is.
Merry Christmas, Happy New Year, Happy Holidays, till my next post in 2023.
#theloserfam #globaleats #nazaristouch #foodsharinggroup #thefoodieinitiative #foodiesinternationalchat
#foodie #instafood #foodphotography #foodlover #foodpics #foodgasm #tasty #homemade #healthyfood #foodpic #foodblog #foodshare #fooddiary #tfiholidayfeastcollab #tficollab #tastyfood #foodiechats #seafood #salad #nature #ifujollyholidayifu2022 #merrychristmas #christmas #comfortfood
1 month ago