Mr. Bijoy Writes

Swordfish tastes good. If you like fish, you should try this. It's a quick recipe that tastes great. What ya need: 6 swordfish steaks about 1 inch thick 1/2 cup vegetable oil 1/4 cup lemon juice 2 teaspoon salt 1/2 teaspoon Worcestershire sauce 1/8 teaspoon ground black pepper 1/8 teaspoon Tabasco sauce 1/4 teaspoon sweet paprika Preparation: Rinse swordfish steaks well under cold water and pat dry. Combine olive oil, lemon juice, salt, pepper, Worcestershire sauce, and Tabasco sauce and stir until well incorporated. Brush the fish with the mixture, not using all of it, then sprinkle half of the paprika over the fish. Set remaining lemon juice mixture and paprika aside for later. Now get your grill going and grease the grill well. Medium coals are best for this. Grill the fish for about eight minutes per side. Be sure to baste the fish with the lemon juice mixture as you grill and keep sprinkling the rest of the paprika on the ...

You want a fun, easy recipe? Here ya go. You're welcome. What you will need: String beans (about 8 per person) 2 ounces black beans, soaked, rinsed and strained; pour hot water over the beans 1 teaspoon ginger, finely minced 1 teaspoon garlic, finely minced 2 tablespoons premium oyster sauce 2 tablespoons low-sodium soy sauce 1 teaspoon premium rice vinegar 1 teaspoon scallion whites, finely minced half red chili, finely minced Directions: Get a big pan, or a wok. If you have a wok, use the wok. It's sexier. Saute your ginger and garlic until a little bit golden. Throw in the rest of the ingredients and saute until heated through, about 5 minutes. Guess what? You're done. Yeah. Seriously. You're done.

Here's a fun little side condiment. It's been a while since I've posted, so here's a quick one for you! What ya need: 8 ounces (250 g) shiitake mushrooms 1 leek, white and light green parts, sliced 1 cup (250 mL) chopped onion 1 clove garlic, finely chopped 2 tablespoons (25 mL) olive oil 3 cups (750 mL) vegetable stock, divided 1 teaspoon (15 mL) pure maple syrup 1 teaspoon (5 mL) salt Ok, so: Grab your mushrooms and trim the stems from them. Throw the stems away, you won't need them. Then slice the caps and set aside. Now grab a large saucepan and put it over medium heat. Then combine the leek, onion, garlic and oil. Cook it for about 10 minutes, until the mushrooms are soft. Add mushrooms and 1⁄2 cup of the stock and bring it all to a gentle boil. Cover it, reduce the heat and let it simmer for 15 minutes. Now go ahead and add the remaining 21⁄2 cups of the stock, maple syrup and salt. Bring that all to a boil. Coverit again, reduce the heat and let it si...

Yum yums in ya tum tums!!!! What ya need: 2 large ripe avocados Juice of 1 lemon 4 cups Mushroom Broth (check other 8-11 post) Vegetable stock or water 1 potato, peeled and cut into 1⁄2-inch cubes Sea salt and freshly ground pepper 1⁄4 teaspoon hot pepper flakes 1⁄2 cup rice milk or soy milk 4 tablespoons chopped fresh chives or Basil Pesto, optional Ok, so: Grab your avocados and peel, pit and slice them in half. Place them in a bowl with some lemon juice. In a saucepan, bring broth to a gentle boil over high heat. Add avocados with lemon juice and potato. Season to taste with salt, pepper and hot pepper flakes. Cover, reduce heat and simmer for 15 minutes or until potato is soft. Let cool. In a blender, combine rice milk and avocado mixture and blend until smooth. Transfer to a bowl, cover and refrigerate for 1 hour or until well chilled. Ladle into soup bowls and garnish with chopped chives, if using.