healthy recipe

Healthy Ramen Bowls

January 24, 2022 by zimmysnook 2 Comments

Ramen Bowls. Perfect comfort food on a cold winter day!

This super simple, incredibly tasty meal satisfies all the senses. Colourful, fresh, warming, flavourful, and before you realize it, you will be slurping up all this delicious broth, packed with noodles, veggies, soft eggs, and a dash of heat!

This is an image of the ingredients used to make ramen soup.

Note: The vegetables I use to flavour the broth are typically the last rubbery carrot in the bag, the hearts of an old celery, halves of onions sitting in the fridge, that I keep around to flavour stocks. Feel free to use what you have available or skip this step. Either way, the soup will be delicious!

It was a pleasure to create this recipe in partnership with Egg Farmers of Canada. Opinions in this post are always my own.

This shows the broth ingredients in a pot ready to boil.

Using a slotted spoon, gently lower the two eggs into the water.

This image shows two bowls of ramen and how all the ingredients are placed in the bowl.

Healthy Ramen Bowls

5 from 1 vote

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Dinner, Entree, Lunch, Main Course

Cuisine Japanese

Servings people

Ingredients

Broth

4 cups broth no salt added or low sodium – I used 2 cups chicken and 2 cups mushroom broth
1 carrot
1 celery stock
1 Small onion
1 Garlic clove
Handful of cilantro with stems

Ramen

2 Ramen cakes 70 g each – I used a millet & brown rice ramen
1 tablespoon soy sauce less sodium
½ tablespoon chili paste
4 ounces mushrooms I used small whole shitake
2 large eggs
4 baby Bok choy halved lengthways (151 g)
2 cups Kale stems removed and chopped
1 cup frozen corn kernels
½ medium carrot cut into matchsticks
⅛ of a small red cabbage thinly sliced
1 green onion thinly sliced on a long diagonal
1 long red chili thinly sliced on a diagonal

Instructions

Combine the broth ingredients into a saucepan, bring to a bowl and then simmer for at least 20 minutes.
In a saucepan bring four cups of water to a boil, then add the two Ramen cakes. When noodles begin to unfold, separate gently with a fork, and reduce heat to a low boil. Continue to cook for 3 minutes or until noodles are just soft. Strain through a colander and rinse with cold water. Set aside.
Remove the vegetables from the broth and discard. Add the soy sauce and chili paste, stir to combine. Add the mushrooms to the broth and continue to simmer on low.
Fill the saucepan with water and bring to a low boil. Using a slotted spoon, gently lower the two eggs into the water and cook for 6 minutes.
While the eggs cook, add the Bok choy and kale to the broth. Remove eggs to a bowl with ice water to stop them from over cooking. Add the corn to the egg water for 2 minutes then strain.
Peel and halve the eggs.
Prepare two large bowls with half of the Ramen noodles in each. Pour over half the broth into each bowl, portioning the Bok choy, and mushrooms evenly between the two bowls. Layer each bowl with piles of the corn, carrots, cabbage, two egg halves, then garnish with green onions, red chilies, and sesame seeds.
Serve with hot sauce, more sliced onions, chilies, and sesame seeds.

Notes

Keyword easy recipe, healthy recipe, noodle recipe, Ramen, soup

Tried this recipe?Let us know how it was!

Hope you enjoy my Healthy Ramen Bowls recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Sourdough Toasts

January 17, 2022 by zimmysnook Leave a Comment

Six pieces of toast all with three different toppings.

Sourdough Toasts – Three ways

Smoked Wild Sockeye Salmon: smoked wild sockeye salmon, cucumber, red onion, capers, lemon zest on a yogurt-hummus spread

A close up image of smoked salmon on toast — Sourdough Toasts – Smoked Salmon

Spicy Guacamole and Eggs: soft boiled eggs, radishes, mint on spicy guacamole, finished with red pepper flakes.

A close up image of guacamole toast with eggs. — Sourdough Toasts – Guacamole and Eggs

BLT: double smoked bacon, heirloom tomatoes, frisée, parsley, on yogurt-hummus spread, finished with Maldon salt & freshly ground pepper.

A close up image of BLT sourdough toast — Sourdough Toasts – BLT

We are curious to know, which of these toasts has YOUR name on it? Leave us your reply in the comment box below.

Sourdough Toasts

Smoked Wild Sockeye Salmon: smoked wild sockeye salmon, cucumber, red onion, capers, lemon zest on a yogurt-hummus spread

Spicy Guacamole and Eggs: soft boiled eggs, radishes, mint on spicy guacamole, finished with red pepper flakes

BLT: double smoked bacon, heirloom tomatoes, frisée, parsley, on yogurt-hummus spread, finished with Maldon salt & freshly ground pepper

We are curious to know, which one has YOUR name on it? Leave us your reply in the comment box below.

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Prep Time 15 mins

Total Time 15 mins

Course Breakfast, Lunch, Snack

Cuisine North American

Servings people

Ingredients

6 slices of sourdough toast
5 slices smoked wild sockeye salmon 55g
1 small mini-English cucumber sliced
2 soft boiled eggs 4 minutes
2 radishes sliced thinly
4 slices of double smoked bacon
6 slices of heirloom tomatoes I used three different types
2 pieces Frisée
Marinated onions recipe
6 tablespoons Yogurt-Hummus spread 3 tablespoons of each mixed together
3 tablespoons Spicy Guacamole my recipe or store bought

Garnish

Capers
Lemon zest
Mint
Red pepper flakes
Malden salt
Fresh ground pepper
Parsley

Instructions

Assemble the toasts

Smoked Wild Sockeye Salmon: Spread 1½ tablespoons of the yogurt-hummus spread on each piece of toast, then add the salmon, cucumber, red onions, capers, and finish with some lemon zest. (Some fresh dill would be nice on this as well)
Spicy Guacamole and Eggs: Spread 1½ tablespoons of the guacamole on each piece of toast, then carefully add the soft-boiled eggs, radishes, mint and finish with red pepper flakes.
BLT: Spread the yogurt-hummus spread on each piece of toast, then add the frisée, double smoked bacon, heirloom tomatoes, parsley and finish with Maldon salt & freshly ground pepper.

Keyword blt, guacamole toast, smoked salmon

Tried this recipe?Let us know how it was!

Hope you enjoy these Sourdough Toasts! We are curious to know, which one has YOUR name on it? Leave us your reply in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Winter Cobb Salad

January 12, 2022 by zimmysnook 4 Comments

Winter Cobb Salad

I can never decide if a Cobb salad is, a meal that eats like a salad or a salad that eats like a meal? But whichever it is, it is always delicious!

This winter version made with local eggs, squash, beets, apples, greenhouse tomatoes, chicken, and bacon, then finished a maple-Dijon dressing is the ideal comfort meal to warm the soul, fill the tummy and brighten a chilly winter day.

The ingredients for a winter cobb salad.

In less than a hour you can create this protein packed & comforting winter meal!

Place the chicken, skin side down into the bacon fat in the hot skillet

It was a pleasure to create this recipe in partnership with Egg Farmers of Canada. Opinions in this post are always my own.

Winter Cobb Salad

I can never decide if a Cobb salad is, a meal that eats like a salad or a salad that eats like a meal? But whichever it is, it is always delicious! This winter version made with local eggs, squash, beets, apples, greenhouse tomatoes, chicken, and bacon, then finished a maple-Dijon dressing is the ideal comfort meal to warm the soul, fill the tummy and brighten a chilly winter day.

5 from 2 votes

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Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Dinner, Lunch, Main Course, Salad

Cuisine American

Servings people

Ingredients

Dressing

1 tablespoon pure maple syrup
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
½ tablespoon apple cider vinegar
¼ teaspoon sea salt

Salad

½ small red onion thinly sliced
2 tablespoons olive oil enough to cover onions
Salt and ground black pepper to taste
2 slices of bacon
2 chicken thighs bone-in, skin-on, 5.5 – 6 oz per thigh, uncooked
9 ounces butternut squash cut into 1/2-inch cubes (about 2 cups)
2 large eggs
4 cups kale washed, stems removed, chopped
1 roasted beet cut into small cubes (purchased already roasted or roast at home)
½ apple sliced (honey crisp or your favourite apple)
2 small tomatoes sliced (different coloured heirlooms, or tomatoes on the vine)
½ avocado sliced (optional)
2 ounces stilton cheese or other blue cheese

For Garnish

1 tablespoon chives chopped
2 tablespoons pomegranate arils optional
2 tablespoons roasted pistachios

Instructions

Dressing

In a small mason jar combine maple syrup, olive oil, mustard, vinegar, and salt. Shake well to combine. Set aside.
Marinated onions – In a very small bowl or ramekin, combine the onions, olive oil and a sprinkle of salt and pepper. Let sit on the counter for 1 – 24 hours. This will soften the taste of the onions. (When done the leftover olive oil is flavoured and perfect for frying tomorrow mornings eggs!)

Salad

Season the chicken with salt and pepper. Set aside.
Preheat oven to 400°F.
Place an 11-inch (oven safe) skillet over medium heat and cook the bacon to your desired doneness.
Remove the bacon to a plate and set aside.
Place the chicken, skin side down into the bacon fat in the hot skillet, then cook for 5-6 minutes over medium heat.
Remove the skillet from the heat and add the squash. Toss the squash cubes in the chicken and bacon fat renderings. Flip the chicken over and spread the squash out in one layer (if your skillet is not oven proof, transfer the chicken, squash, and any liquid to a baking sheet). Place the chicken & squash into the oven and bake for 25 minutes, gently flipping the squash occasionally. Cook until the chicken reaches an internal temperature of 165 degrees F, and the squash is tender and lightly caramelized. Remove from the oven cover until ready to serve.
While the chicken cooks, bring a small pot of water to a light rolling boil. Using a slotted spoon, gently lower the eggs into the water and cook for 8 minutes. Remove the eggs to a bowl of ice water to cool. Once the eggs have cooled enough to manage, peel the eggs, and cut them into halves or quarters.
Pile the kale onto a shallow serving platter (or two plates). Arrange piles of the eggs, squash, bacon, avocado, apple, beets, tomatoes, and cheese. Remove the bone from the chicken thigh by pulling it out from the underside, then slice the chicken into 3 or 4 slices or leave whole thighs, bone-in.
Serve with chives, pomegranate arils, pistachios.
Drizzle dressing over the salad and enjoy!

Keyword Cobb Salad, egg recipes, eggs, healthy salad recipes, Winter produce, Winter Salad

Tried this recipe?Let us know how it was!

Hope you enjoy this Winter Cobb Salad recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Niçoise Inspired Salad with Wild Sockeye Salmon

October 6, 2021 by zimmysnook Leave a Comment

Niçoise Inspired Salad with Wild Sockeye Salmon

“Quality ingredients, simply prepared” is the foundation for how I cook. Selecting the ingredients is as much of a consideration as the method, time, or seasoning, in the overall execution of the meal.

Understanding where my food comes from is very important in determining the quality, as production/farming/harvesting methods, and their impact on the environment are key factors in quality to me.

When I am cooking a seafood dish, I use MSC certified sustainable products. By checking for the MSC blue fish label I know I can trust this seafood is coming from a certified sustainable fishery that doesn’t engage in illegal, unreported, or unregulated fishing activity. I feel better knowing that the MSC is safeguarding seafood supplies for future generations and making the ocean healthier tomorrow than it is today.

If you haven’t already, I encourage you to start following @MSCbluefish on Instagram to learn more about their work to end overfishing and find out how you join the movement for a #BigBlueFuture. Also check out www.MSC.org for their all-new “Where to buy MSC certified seafood” page and make the switch to certified sustainable seafood.

Now that we’ve chosen our Wild Sockeye Salmon, it is time to make this delicious salad and EAT!

Disclosure: I have participated in a paid partnership with MSC. Opinions in this post are my own.

Niçoise Inspired Salad with Wild Sockeye Salmon

If you have been following us for awhile, you know that understanding where our food comes from is particularly important to Elaine & me. That is why we look for MSC certified sustainable seafood options when creating meals, like this Niçoise Inspired Salad with Wild Sockeye Salmon. #BigBlueFuture

Pan seared salmon, served with lettuce, haricots vert, potatoes, corn, tomatoes, cucumbers, eggs, olives, capers, onions, and mustard-dill dressing.

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Prep Time 15 mins

Cook Time 36 mins

Total Time 51 mins

Course Main Course, Salad

Cuisine French

Servings

Ingredients

4 140 g MSC Certified Sustainable skin-on wild sockeye salmon fillets (4 x 5 oz) If frozen, thawed and thoroughly dried
180 g haricots verts, stems removed (6 oz)
3-4 free range eggs
1 large ear of corn cut into 4 equal pieces
227 g little creamer potatoes, cut into halves or quarters (8 oz)
200 g ripe assorted tomatoes, cut into bite size pieces (7 oz)
180 g English cucumber, cut into bite size cubes (6 oz)
1 small tender crisp lettuce gem, bib, romaine heart, etc.
2 cups loosely packed arugula

Serve with:

½ cup assorted olives
¼ cup capers, drained
Marinated onions, optional
Fresh dill sprigs

Vinaigrette:

1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
2 tablespoons fresh dill, finely chopped

Instructions

Blanch the haricots verts in a large pot of boiling salted water for 1.5 minutes only. Using a spider, a metal strainer or tongs Remove the haricots verts and immerse directly into a bowl of ice water. Drain and set aside.
In the same boiling water cook the corn and eggs for 4.5 – 5 minutes only. Remove and immerse in a bowl of ice water. Drain and set aside.
For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Mix in the chopped dill and set aside.
Add the potatoes to the pot of boiling water. Lower the heat to a rolling simmer and cook for 8-10 minutes, until the potatoes are just tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with the lid. Leave the potatoes for 5 minutes, to dry out. Then gently toss in a bowl with salt, pepper and 2 tablespoons of the dressing. Set aside.
Season the skin of the fish generously with salt, and the flesh with salt & pepper.
Preheat a skillet over medium heat for 3-4 minutes. Add 2 tablespoons of olive oil to the pan. When the oil begins to shimmer, lay the fish down in the pan. Cook it for 5 minutes on the skin side, then flip it over to cook for 30 seconds on the other side. Remove salmon and set aside.
Arrange the lettuce, arugula, salmon, potatoes, haricots verts, tomatoes, corn, cucumbers, and eggs on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest on the side with the olives, capers, and marinated onions (if using) and dill sprigs.

Video

Keyword Niçoise, Salad, seafood recipe, Seafoodie, sustainable seafood, Wild Sockeye Salmon

Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Juicy Turkey Kale & Feta Burgers

June 18, 2021 by zimmysnook 2 Comments

A tray of open-faced turkey kale & feta burgers, buns green beans, sliced red onions, chips, dip, broccoli slaw and roasted red peppers. Dishes, glasses, plates and glasses surround this tray.

Juicy Turkey Kale & Feta Burgers

Now, if you are an only child, then by default, you are dad’s favourite. However, if you have siblings, you are going to want to make these burgers for Father’s Day… then assume your place as #1 favourite child.

I’ve partnered with the incredible people and products Earthbound Farm to create this delicious recipe.

Ingredients

2 tablespoon olive oil
1/2 cup chopped onions
1 teaspoon salt
1 fire roasted red pepper, from a jar, diced
2 packed cups Earthbound Organic Baby Kale, chopped into small pieces
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 tablespoon fresh dill, finely chopped
1 teaspoon freshly ground pepper
1/4 cup crumbled feta
1/4 cup panko bread crumbs
2 pounds ground turkey

For serving

6 brioche burger buns
3 fire roasted red peppers, from a jar, sliced in half lengthwise (or long strips)
Handful of Earthbound Organic Baby Kale
Earthbound Organic Broccoli Slaw with Cider Dressing

Hummus Yogurt sauce

1/2 cup your favourite store bought (or homemade) hummus
1/3 cup plain 2% Greek yogurt
2 teaspoon lemon juice
1-2 teaspoons hot sauce

PREPARATION

In a small bowl, stir together the hummus, yogurt, lemon juice, and hot sauce. Taste and add more lemon juice or hot sauce if desired. Refrigerate until ready to serve.

Heat 2 teaspoons of oil in a non-stick skillet over medium-high heat. Add the onion, then salt and cook until soft and translucent, about 3 minutes. Add the kale and diced red pepper, cover and cook until wilted, about 2-4 minutes. Remove the pan from the heat and let cool.

While the kale cools, in a large bowl, mix together the garlic, Dijon, dill, pepper, feta, then add the kale mixture and panko breadcrumbs, mix to combine. Add the turkey and work the mixture through the meat.

Divide the mixture into 6 equal sized patties. (Approximately 6 1/4 ounces each)

Place a layer of waxed paper on a plate or tray and place the patties in one layer on the waxed paper. Cover with waxed paper, then foil or plastic wrap and freeze for at least 2 hours. (I prefer cooking turkey burgers from frozen, so I make them a day or two ahead)

Preheat the grill on medium-high. Just before grilling brush the burgers with a little olive oil on both sides (adds a nice char to a lean meat) Grill the patties until cooked through, about 5 minutes per side.

To serve, spread a layer of the hummus-yogurt sauce, add a layer of kale, then red peppers, the patty and a spoonful of the slaw. Put the burger top on and enjoy!

(Red onions and pickled jalapeños are a delicious addition too!)

A side view of a turkey kale & feta burger.

Disclosure: I have participated in a paid partnership with Earthbound Farm. Opinions in this post are my own.

These Juicy Turkey Kale & Feta Burgers were served with Broccoli Slaw with Cider Dressing and Green Beans with Lemon, Dill, Dijon Dressing

A tray of open-faced turkey kale & feta burgers, buns green beans, sliced red onions, chips, dip, broccoli slaw and roasted red peppers. Packages of baby kale, broccoli slaw and green beans surround this tray.

Hope you enjoy my Juicy Turkey Kale & Feta Burgers recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Red Thai Curry Peanut Sauce and Vegetables

May 6, 2021 by zimmysnook Leave a Comment

Red Thai curry peanut sauce and vegetables served over rice or noodles.

Having prepared jars of curry paste in the cupboard is an effective way to create flavour packed meals in mere minutes. This combination of red curry and peanuts work together to create a thick, creamy, delicious sauce that’s incredible over whatever vegetables you have on hand for a meatless meal or great with the addition of chicken, turkey, pork, shrimp or tofu.

For this recipe I used the vegetables I had on hand… the pepper that was just starting to wrinkle, some bok choy that the tips of the leaves were beginning to yellow, the last lonely carrot in the bag, plus frozen corn & peas that I always have on hand to add to curries, stews, soups, savoury pies, etc. So, before you go shopping check to see what you have on hand and toss it in… cauliflower florets, mushrooms, cabbage, spinach, whatever!

Ingredients

Sauce

1 can light coconut milk
2 tablespoons unsweetened natural peanut butter
3 tablespoons red curry paste
1 tablespoon hot sauce (sriracha, chili sauce, or hotter, based on your enjoyment)
1 tablespoon fish sauce
2 tablespoons lime juice
3 tablespoons brown sugar
1 large garlic clove, minced
1/4 cup crushed peanuts
1/2 cup vegetable or mushroom broth

Vegetables

2 tablespoons canola oil
1 tablespoon sesame oil
1 shallot, thinly sliced rings
Thumb sized piece of ginger, peeled an thinly sliced
2 garlic cloves, thinly sliced
2 red chilies, thinly sliced rings
Small bell pepper, thinly sliced strips (I used yellow)
1 medium sized carrot, cut into 2” matchsticks (or thin circles)
2 celery stalks, sliced on the diagonal
Salt & pepper
1/2 cup frozen corn kernels
1/2 cup frozen peas
6 baby bok choy, cut in half lengthwise
1 cup of sugar snap peas

For serving

Four prepared servings of your favourite rice or noodles
Extra crushed peanuts, chopped chives, cilantro and lime wedges for finishing

Preparation

Pour the coconut milk into a small 1.5 Qt saucepan over medium heat and bring to a gentle bubbling. Add the peanut butter, curry paste, hot sauce, fish sauce, lime juice, brown sugar, and garlic. Whisk and keep on medium simmer (gentle bubbling) heat for 10-15 minutes or until the sauce has slightly thickened.

An image of two pans on the range with vegetables and other ingredients ready

Add the peanuts and simmer for another 5 minutes. Add small amounts of broth at a time and whisk to combine. Simmer for 3-5 more minutes

While the sauce simmers heat a 3.5 Qt covered pan over medium heat. Add the canola & sesame oil, then add the shallot and cook for 2 minutes. Add the ginger, garlic and chilies, cook for 2 minutes more. Add the bell pepper, carrots and celery, season with salt & pepper, cook for 3-4 minutes, stirring regularly. Add the corn, peas, bok choy & snap peas, toss to combine, cover with lid, and cook until the bok choy is just tender (but still slightly firm), 3-5 minutes, stirring once or twice.

Combine cooked vegetables, rice or noodles, and pour over sauce.

Stir to combine. Finish with crushed peanuts, chives, cilantro and squeeze of lime.

Hope you enjoy this Red Thai Curry Peanut Sauce and Vegetables recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Cooked in my Hestan Culinary ProBond 3.5 Qt Covered Sauté Pan & 1.5 Qt Saucepan on my Hestan Dual Fuel Range in Pacific Blue.

Proud Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.

healthy recipe

Healthy Ramen Bowls

Ingredients 1x2x3x

Broth

Ramen

Instructions

Notes

Sourdough Toasts

Ingredients 1x2x3x

Garnish

Instructions

Assemble the toasts

Winter Cobb Salad

Ingredients 1x2x3x

Dressing

Salad

For Garnish

Instructions

Dressing

Salad

Niçoise Inspired Salad with Wild Sockeye Salmon

Ingredients 1x2x3x

Serve with:

Vinaigrette:

Instructions

Video

Ingredients

For serving

Hummus Yogurt sauce

PREPARATION

Ingredients

Sauce

Vegetables

For serving

Preparation

zimmysnook

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Ingredients

Ingredients

Ingredients

Ingredients