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FRIED GARLIC SEAFOOD FRIED RICE 金蒜海鮮炒飯

FRIED GARLIC SEAFOOD FRIED RICE 金蒜海鮮炒飯

If you can’t think of a better way to use up leftover rice, we’ve got your answer right here! This is the most delicious Fried Garlic Seafood Fried Rice 金蒜海鮮炒飯 you’ve ever had! I’m going to share with you tips on how to make the best…

GARLIC BUTTER CANNED TUNA PASTA | 15 MINS PANTRY MEAL

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This satisfying 15 minutes canned tuna pasta recipe is quick, easy and delicious when you’re in a pinch for time or have forgotten to go grocery shopping! It makes one hella good midnight snack too! Worried that you don’t have enough ingredients to make a…

MOTHER’S DAY TAKE OUT MENUS IN VANCOUVER

MOTHER’S DAY TAKE OUT MENUS IN VANCOUVER

Where to eat for Mother’s Day Weekend? Are you wondering where to get take-out Mom this Mother’s Day weekend in Vancouver? Although this year you can’t take Mom out for Brunch, Afternoon Tea, Lunch or Dinner, but it doesn’t mean you can’t order her something special to dine at home with!

Here are a few places in Metro Vancouver that are hosting special menus for Mother’s Day. To avoid lengthy wait times, reservations are highly recommended placing your order early!

This list is updated as information becomes available. If you are a restaurant and want to be added, please contact me at nomss[DOT]home@gmail.com or @instanomss on Instagram.

[ninja_tables id=”28787″]

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VEGAN-ISH OKONOMIYAKI CAULIFLOWER BITES

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Take this crispy breaded cauliflower bites and turn it into a well loved Japanese street food snack: Vegan-ish Okonomiyaki Cauliflower bites. It’s 100% plant based and SO delicious! It is almost vegan! Maybe Meatless Mondays is a trend, but we try to eat less meat…

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Seafood Cobb Salad

Seafood Cobb Salad

Here’s a fresh take on the made on the fly by Hollywood restaurateur Bob Cobb back in 1937. Crispy bacon, hard-boiled eggs, tomatoes, large shrimp and seared sea scallops – all the original appeal and an extra special presentation!

How To Make the Best Classic Cobb Salad

What makes a great Cobb salad? The classic Cobb salad is very simple to make. All you need is a few fresh ingredients and a kickass vinaigrette! You can make a kitchen sink version with leftover meal prep or you can make a lavish one with awesome layers – like seafood! It’s all about the layers!

How to Cook Scallops:

Scallops are easy to prepare. Simply defrost scallops before cooking. Heat 1 tablespoon of oil in a non-stick pan over medium heat. Season the scallops with salt and pepper and cook them for 2 minutes or until golden brown. Remove from heat and allow scallops to rest in the pan for 1 minute.

Layering Your Cobb Salad

I love Cobb salads because of the abundance of fresh ingredients and a variety of veggies! Hearts of romaine, avocados, tomatoes, cucumbers, iceberg lettuce, basically anything you fancy could work in this chopped salad.

Then, you’ve got your hard-boil eggs, crispy bacon and the dressing! Yes, the classic Cobb Salad calls for a red wine vinaigrette, however, it doesn’t quite go with seafood so I made a dill vinaigrette. It brightens and highlights all the flavours together!

Usually, a Cobb salad calls for cooked chicken, but in this case, we are using large shrimp and sea scallops! I ordered my wild-caught Canadian sea scallops from shop.clearwater.ca and they are super fresh and huge! Use my promo code “INSTANOMSS” for 10% off your purchase!

USE MY DISCOUNT CODE “INSTANOMSS” FOR 10% OFF YOUR SHOP.CLEARWATER.CA PURCHASE!

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Seafood Cobb Salad

Seafood Cobb Salad

  • Author: Nancy
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 4 person 1x
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Description

What Makes This the Best Cobb Salad? Here’s a fresh take on the made on the fly by Hollywood restaurateur Bob Cobb back in 1937. Crispy bacon, hard boiled eggs, tomatoes, and seafood! Large shrimp and seared sea scallops – all the original appeal and an extra special presentation!


Scale

Ingredients

Dill Vinaigrette:

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon dill
  • 1 egg yolk
  • 2 garlic clove, smashed
  • 1/2 teaspoon freshly ground black pepper
  • dash of salt to taste

 

Seafood Cobb Salad

  • 10 Sea Scallops, cooked and seared (Use my discount code “INSTANOMSS” for 10% off your shop.clearwater.ca purchase)
  • 10 Large shrimp, cooked
  • 3 large heads of Romaine lettuce hearts, chopped
  • 4 ounces cherry tomatoes, halved
  • 6 slices bacon, cooked until crispy and chopped
  • 4 large eggs, hard boiled, peeled and quartered
  • 1 large avocado, diced (optional)
  • 1 medium cucumber, thinly sliced (optional)
  • 75 grams of blue cheese crumble (optional)

 

 

 

 

 

 


Instructions

  1. Make the dill vinaigrette by whisking all the ingredients together in a bowl. Set aside.
  2. Wash the romaine lettuce hearts and dry well. A salad spinner dries very well.
  3. Add romaine lettuce hearts to a large salad bowl.
  4. Add remaining ingredients (large shrimp, sea scallops, cucumber, avocado, tomatoes, bacon, blue cheese crumble) on top of the romaine lettuce hearts.
  5. Toss the salad with kitchen tongs
  6. Drizzle dill vinaigrette on top of the salad to your desired taste. Taste and add more dressing as needed.


Notes

  • Dill vinaigrette can be made in advance and kept refrigerated. Re-whisk before use.
  • The undressed salad can be made more than 1 day in advance without the avocado. Add avocado, cooked large shrimp and sea scallops just before serving.
  • You can arrange your salad in a pattern or pile the ingredients on top of each other, just remember the salad should be tossed before serving!

 

Keywords: seafood salad, seafood cobb salad, classic cobb salad, how to make the best cobb salad, what makes a good cobb salad, seared scallops, large shrimp, how to cook scallops

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Seafood Cioppino Soup

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Portuguese Chicken Wings 葡國雞翅 簡易港式食譜

Portuguese Chicken Wings 葡國雞翅 簡易港式食譜

Quick and easy one pot dinner bursting with flavour. Super juicy succulent chicken wings. Bet you can’t eat just one bowl!

The influence of Portuguese cuisine is strong in the classic Baked Macao Portuguese Chicken Rice dish. As an alternative to chicken thighs we opt for succulent juicy chicken wings. Turmeric is an indispensable seasoning in Portuguese cuisine. It is cooked together with curry, and the flavor is extremely fragrant and irresistible. This is another great served with plain white jasmine rice or baked together with rice!

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Portuguese Chicken Wings 葡國雞翅 簡易港式食譜

  • Author: Nancy
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 4 persons 1x
  • Category: Main Dish, Chicken
  • Method: Stew, Bake
  • Cuisine: Chinese

Description

The influence of Portuguese cuisine is strong in the classic Baked Macao Portuguese Chicken Rice dish. As an alternative to chicken thighs we opt for succulent juicy chicken wings. Turmeric is an indispensable seasoning in Portuguese cuisine. It is cooked together with curry, and the flavor is extremely fragrant and irresistible. This is another great served with plain white jasmine rice or baked together with rice!

 


Scale

Ingredients

  • 2 lbs chicken wings (wingette)
  • 1 russet potato, rough chopped
  • 4 sticks carrots, rough chopped
  • 1 green pepper (optional), rough chopped
  • 1 medium onion
  • 5 cloves garlic, minced
  • 1 thumb ginger approx 2 inches, minced or grated
  • 1 stalk green onions, rough chopped
  • 50g parmasen cheese, grated
  • 2 teaspoon tumeric powder
  • 1/2 teaspoon cumin powder
  • 1 can coconut milk (400ml)
  • 250ml chicken broth 
  • dash of salt
  • dash of ground white pepper
  • 1.5 teaspoon corn starch 
  • 1 tablespoon vegetable oil
  • 1 tablespoon rice wine

 


Instructions

  1. Wash and pat dry chicken wings.
  2. Marinade for chicken wings with ground pepper, rice wine and a dash of salt for at least 20 mins.
  3. In a heavy bottomed non-stick Wok or Cast Iron, heat oil over medium-high heat and let it simmer.
  4. Sautee garlic and onions for a few minutes until softened.
  5. Add in chicken wings, let brown and flip to other side after 2 mins. Let cook for another 2 minutes.
  6. Add in potato and carrots, stir evenly.
  7. Add in cumin powder and tumeric powder. Stir evenly and turn the heat to medium.
  8. Add in chicken broth, cover wok with lid and let simmer for 10 minutes.
  9. Add in coconut mlik and let simmer for 2 minutes.
  10. In a seperate small bowl, dissolve 1.5 teaspoon of corn starch into cold water and add this mixture into your pot and stir evenly. Add more if you prefer your Portuguese Chicken sauce thicker. 
  11. Simmer until desired consistency.
  12. Serve and enjoy over white jasmine rice or bake on top of fried rice.

 

Optional Steps: Baked Portuguese Chicken Rice

  1. Fried rice (pan fry rice and top with beaten eggs). 
  2. Add fried rice to a ceramic baking dish and top with Portuguese Chicken Wings and sauce.
  3. Add grated parmasen cheese on top.
  4. Bake at 180 degrees F for 5 mintues or until the cheese has melted and changed to a golden brown colour.

 

 

 


Notes

 

 

Keywords: Portuguese Chicken Wings, 葡國雞翅, 簡易港式食譜, chinese recipes, portugues chicken, fried rice, homecook, chicken, one pot dinner, 1 pot dinner

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BRAISED BEEF BRISKET & TENDON RECIPE 柱侯蘿蔔炆牛筋腩

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Kimchi Cauliflower Fried Rice | Vegan, Vegetarian

Kimchi Cauliflower Fried Rice | Vegan, Vegetarian

For a healthier take on kimchi fried rice, try Kimchi Cauliflower Fried Rice. This healthy vegetarian recipe is good for anyone looking to have a flavorful vegetarian meal. This easy kimchi-bokkeum-bap recipe is packed full of flavour and healthy probiotics. It is simply delicious without the calories and can be made in just 15 minutes!

One of my favourite Korean dishes is Kimchi fried rice (Kimchi Bokkeumbap, 김치 볶음밥). I love the bold flavours of of gochujang, bacon, mushrooms and pretty much anything you want to add to it, including Spam. Anytime when I have extra left over rice or ripened kimchi, I would make Kimchi Fried Rice or Kimchi Jjigae.

Kimchi Cauliflower Fried Rice calls for Five Main Ingredients:

  • cauliflower
  • onions
  • garlic
  • kimchi
  • gochujang (hot pepper paste)

Anything else, is just gravy!

Although I am not a Vegan, I would often add an egg, pancetta bacon or Spam to my Kimchi Fried Rice. But it you are looking to reduce some calories, canned tuna (flaked light tuna works best) also makes for a great alternative!

Did you know that Kimchi (fermented cabbage) is packed with mutrients while being low in calories? It contains probiotics, reduces inflammation. aids weight loss, supports cardivascular heart health, etc.

Often I would double up the recipe and make a BIG batch for my meal prep of the week. It tastes super amazing even overnight and it will reheat really nice for lunches all week long!

PS: Here is the link for those resuable meal prep glass containers.

How To Make Kimchi Cauliflower Fried Rice

  1. In a heavy bottom pan or cast iron, heat oil over medium-high heat. Get the oil hot, but don’t let it smoke.
  2. Saute onions and garlic for 2 minutes
  3. Add in cauliflower “rice”, kimchi with all the juice, stir and cook.
  4. Cook down to reduce water
  5. Cover lid to steam cauliflower until cooked through.
  6. Remove lid and stir fry a little more. I like my “fried rice” with some burnt crispy sides.
  7. Serve and enjoy!

Did you make this recipe? I’d love see how you went with my recipes! Leave a comment below or Tag me on Instagram @Instanomss #instanomss

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kimchi cauliflower fried rice

Kimchi Cauliflower Fried Rice | Vegan, Vegetarian

  • Author: Nancy
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 4 Bowls 1x
  • Category: Vegan, Vegetarian, Main Dish
  • Method: Stir Fried
  • Cuisine: Korean

Description

This quick and easy Korean kimchi-bokkeum-bap recipe is packed full of flavour and healthy probiotics. A healthier take on kimchi fried rice is simply delicious without the calories! It takes only 15 minutes to make! It is gluten-free, dairy-free and totally Paleo and Whole 30 compliant! 


Scale

Ingredients

  • 1 head cauliflower, rough chopped 
  • 1 onion, rough chopped
  • 35 garlic cloves, minced or rough chop
  • 1/2 cup kimchi, slight more fermented kimchi 
  • 2 tablespoon Gochujang, more if you prefer spicier
  • dash of salt and pepper to taste
  • 1/3 cup of vegetable oil

 


Instructions

  1. In a heavy bottom pan or cast iron, heat oil over medium-high heat. Get the oil hot, but don’t let it smoke.
  2. Saute onions and garlic for 2 minutes
  3. Add in cauliflower “rice”, kimchi with all the juice, stir and cook.
  4. Cook down to reduce water 
  5. Cover lid to steam cauliflower until cooked through.
  6. Remove lid and stir fry a little more. I like my “fried rice” with some burnt crispy sides.
  7. Serve and enjoy!

 

**Optional, you can also add an egg, tuna or tofu.

***If you are not vegan, you can also opt for some pancetta bacon for some extra smoky flavours. I would suggest adding this at the beginning and reduce your vegetable oil. The bacon will release plenty of oil!

 


Notes

Take a pair of scissors and cut up kimchi if you want it to be smaller

 

Keywords: Kimchi Cauliflower Fried Rice, Kimchi Fried Rice, Korean fried rice, kimchi-bokkeum-bap, popular korean dishes, vegan meals, easy vegan dinner, vegetarian dishes, 김치 볶음밥

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