Pineapple Fried Rice

Prep Time: 10 minutes
Total Time: 30 minutes
Serving: 1

Ingredients:

• 6-8 medium-sized prawns, peeled and deveined
• 1 cup cooked Thai Hom Mali rice
• 1 tsp ground white pepper
• 2 tbsp vegetable oil
• ½ tsp curry powder
• 1 tbsp garlic, finely chopped
• 1 tsp sugar
• 1 large egg
• ¼ cup carrots, small dice
• 1 tsp soy sauce
• ¼ cup onions, small dice
• ¼ cup roasted cashew nuts
• ¼ cup pineapple, small pieces cut

For Garnish:

• Lettuce (optional)
• Cilantro (optional)
• Spur chillies, shredded (optional)

Directions:

1. Sauté garlic in oil until fragrant, then add prawns.
2. Stir-fry until nearly cooked, then add egg and gently mash.
3. Once the eggs are almost cooked, add pineapple, carrots, and onions.
4. Stir-fry briefly, then add rice and gently mix.
5. Season with seasoning sauce, soy sauce, ground white pepper, curry powder and sugar. Stir thoroughly.
6. Add roasted cashew nuts, mixing well.
7. Plate the dish and garnish with lettuce, cilantro, and shredded spur chillies.

The post Recipe for Pineapple Fried Rice from Think Rice, Think Thailand appeared first on Toronto Guardian.

Kasundi Tandoori Marinade

Ingredients:

• Hung yogurt 40–45g
• Kasundi mustard 20–22g
• Yellow mustard paste 5–6g
• Kashmiri chili powder 2.5–3g
• Turmeric 1g
• Fennel powder 0.8g
• Honey 3g
• Mustard oil 7g
• Garam masala – Pinch
• Salt – Pinch

Directions:

1. Base Mix: Combine the hung yogurt, kasundi mustard, yellow mustard paste, Kashmiri chili powder, turmeric, fennel powder, honey, garam masala, and salt in a bowl. Mix until smooth and uniform.
2. Add Mustard Oil: Add the mustard oil and fold gently into the base mixture. Do not over-whisk — the marinade should look shiny and cling well.
3. Apply to Fish: Coat the branzino evenly in a thin, uniform layer. Avoid overloading — with a thin fish, a thin marinade is the right call.
4. Rest: Refrigerate for 20–30 minutes. Do not exceed 30–40 minutes, as the acidity can begin to cure and break down the fish.
5. Cook: Cook using a tandoor, oven, or salamander as needed until the fish is cooked through and lightly charred at the edges.

The post Recipe for Kasundi Tandoori Marinade from Chef Vikash Chhetri appeared first on Toronto Guardian.

One example is an Asian‑inspired sesame stem salad that gives new life to often‑discarded broccoli and cauliflower stems. Tossed with crisp vegetables, tangy kimchi, and a savoury sesame dressing, it’s a vibrant dish that proves sustainability doesn’t mean sacrificing taste.

Asian-Inspired Sesame Stem Salad

Prep Time: 20 minutes
Total Time: 20 minutes
Serving: 4

Ingredients:

• 1 cup Broccoli Stems, julienne sliced
• 1 cup Cauliflower Stems, julienne sliced
• 1⁄2 cup Carrots, julienne sliced
• 1⁄3 cup Red bell peppers, julienne sliced
• 2 tbsp Red onions, julienne sliced
• 2 tsp Roasted sesame seeds
• 3 tbsp Kimchi
• 2 tbsp Cilantro, chopped
• 1 tbsp Soy sauce
• 13mL Rice vinegar, seasoned
• 1 tsp Granulated sugar
• 1mL Crushed red pepper flakes

Directions:

1. Chop & combine all vegetables in a large bowl.
2. Mix soy sauce, vinegar, sesame oil, sugar, and chili flakes.
3. Toss dressing with vegetables.
4. Top with sesame seeds.

The post Recipe for Asian-Inspired Sesame Stem Salad from Chef Kory Dipucchio appeared first on Toronto Guardian.

Hiyashi Chuka Yuzu Ramen with Grilled Shrimp

Serves: 2–3
Prep Time: 30 minutes

Ingredients:

Ramen & Toppings

• 1 pack fresh ramen noodles
• 3 tiger prawns (in shell)
• ½ cup cherry tomatoes, halved
• ½ green onion, thinly sliced
• Handful of arugula
• ½ cup shelled edamame
• ½ cup cucumber, thinly sliced

Yuzu Dressing

• ⅓ cup yuzu juice
• ⅓ cup soy sauce
• ⅓ cup rice vinegar
• 2 tbsp sugar

Directions:

1. Prepare the Dressing: In a bowl, whisk together yuzu juice, soy sauce, rice vinegar, and sugar until fully dissolved. Chill in the refrigerator while preparing the remaining components.
2. Cook the Noodles: Bring a pot of salted water to a boil and cook the ramen noodles according to package instructions. Drain, then rinse under cold water to stop the cooking process and remove excess starch. Set aside to cool completely.
3. Grill the Shrimp: Peel and devein the prawns if desired. Grill over medium-high heat for 2–3 minutes per side, until fully cooked and lightly charred. Remove from heat and allow to cool.
4. Assemble the Bowl: Divide the chilled noodles between serving bowls. Arrange tomatoes, cucumber, edamame, arugula, and green onion over top. Add the grilled shrimp.
5. Finish & Serve: Pour the chilled yuzu dressing over the noodles just before serving. Toss lightly to combine and serve immediately.

***

Notes:

– Yuzu juice can be substituted with a mix of lemon and grapefruit juice if unavailable
– Protein can be swapped (chicken, tofu, or omitted for a vegetarian option)
– Best served immediately after assembly for optimal texture

The post Recipe for Hiyashi Chuka Yuzu Ramen with Grilled Shrimp from Crafty Ramen appeared first on Toronto Guardian.

Eggnog Banana Bread

Yields: 1 loaf (12-16 slices)

Ingredients:

• 1 3/4 cups (425 mL) all-purpose flour
• 1 tsp (5 mL) freshly grated nutmeg
• 1/2 tsp (2 mL) baking soda
• 1/4 tsp (1 mL) ground cinnamon
• Pinch salt
• 3/4 cup (175 mL) packed light brown sugar
• 1/2 cup (125 mL) Ontario butter, softened
• 2 large local eggs
• 2 tsp (10 mL) vanilla
• 1 cup (250 mL) mashed ripe bananas (about 3)
• 1/2 cup (125 mL) Ontario produced eggnog (*If eggnog is not available, substitute with Ontario vanilla yogurt)

For Nutmeg Glaze

• 1/2 cup (125 mL) icing sugar
• 1/4 tsp (1 mL) freshly grated nutmeg or cinnamon
• 1 tbsp (15 mL) eggnog or 35% Ontario whipping cream

Directions:

1. Preheat oven to 350°F (180°C). Butter an 8-by 4-inch (20 by 10 cm) loaf pan and line with parchment paper.
2. In a bowl, whisk together all-purpose flour, nutmeg, baking soda, cinnamon and salt.
3. In a large bowl, beat together brown sugar and butter until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in bananas and eggnog. Add flour mixture to banana mixture and stir to moisten. Scrape into prepared loaf pan. Bake for about 1 hour or until a tester inserted in the centre comes out clean. Let cool in pan on a wire rack for 20 minutes, then transfer loaf to the rack to cool completely.
4. In a small bowl, whisk together icing sugar, nutmeg and eggnog until smooth. Add another 1 tbsp (5 mL) of eggnog if too thick. Drizzle over loaf before slicing to serve.

The post Recipe for Eggnog Banana Bread from Dairy Farmers of Ontario appeared first on Toronto Guardian.