Almond Milk Chai Latte

Almond Milk Chai Latte

Does your heart or head rule winter?

For those of you being in the upper northern hemisphere like myself know all too well about bitter cold winds, endless shovelling and icy roads.  This same blistery cold also brings beautiful hoar frost, sparkling snow, ice skating and snowmen.  I guess it’s all about perspective!

Let your heart rule!

Warm and comforting, Almond Milk Chai Latte appeals to the heart with its frothy top, myriad of warming spices and fragrant aroma.  It’s a simple way to forget the shortness of the days, snow removal and frostbite.

It’s easier than you think…

Chai is black tea infused with spices like cardamom, cinnamon, pepper, clove and ginger.  Some include star anise or fennel seeds, nutmeg and allspice. Each having their own unique flare.  I like mine with a little less clove but with a hint of sweetness.  The wonderful thing about making your own chai concentrate is you can make just how you like it. 

Making your own chai mix is quick and easy.  It’s a matter of simply simmering desired spices and steeping them with black tea.  The concentrate can be made ahead and stored in the fridge for up to a week.  The concentrate merely needs to be warmed and mixed with your favourite milk or milk alternative for a warming cup anytime the mood strikes. Getting that perfect frothy top is easy too with the help an Amazon Milk Frother Enjoy! 

Be sure to try the warming and boozy Blueberry Tea if you’re looking for something a little stronger to warm you up.

Almond Milk Chai Latte
Print Recipe
Servings Prep Time
4 8 oz servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 8 oz servings 15 minutes
Cook Time
20 minutes
Almond Milk Chai Latte
Print Recipe
Servings Prep Time
4 8 oz servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 8 oz servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: 8 oz servings
Instructions
  1. Crush cardamom using the bottom of a small pot or metal measuring cup. Remove seeds and discard shells. Continue to crush cardamom seeds along with peppercorns, cloves, star anise, cinnamon stick and nutmeg until well broken down. It will take 10-12 good crushes to break down the whole spices. Bring 2 cups of water to a simmer in a small pot (preferably with a pouring spout) Add crushed spices along with ground ginger. Cover and simmer for 10 minutes.
  2. Remove from heat and stir in loose black tea. Cover and steep for 10 minutes. Stir in brown sugar and strain through a fine-mesh sieve. Will yield approximately 2 cups of chai mix.
  3. Warm and froth almond milk. Pour 1/2 cup hot chai concentrate into a mug and top with 1/2 cup of almond milk and a spoonful or two of froth. Sprinkle with ground cinnamon if desired and serve immediately.
Recipe Notes

-2% milk can be used if desired.

-you can grind the whole spices using an electric spice grinder as well, however, crushing by hand works just fine.

-almond milk or milk can be frothed using an emersion blender, by shaking, commercial frother, espresso machine frother or a mini hand-held electric whisk. You can find these items in My Amazon Store under "The Extras"

-the chai concentrate will keep in a sealed container for up to a week in the fridge.

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I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Red Curry Coconut Shrimp

Red Curry Coconut Shrimp

Looking for quick, easy and delicious? 

Red Curry Coconut Shrimp is a quick and easy one pot dish that’s perfect for any night of the week.  One pot dishes are some of my favourites and the tastiest too!  

Red Curry Coconut Shrimp hits all the right points to make it on regular rotation. Tender shrimp cook quickly and get nestled into a super easy creamy coconut curry sauce.  A toss in of snow peas adds nutrients, colour, texture and flavour to make this the perfect weeknight meal. 

One of the reasons I love shrimp during the week is because they thaw very quickly and this is helpful when you’ve forgotten to take something out to thaw.  Simply place your frozen shrimp in a bowl and cover with cool water.  If they’re not quite thawed by the time you have everything else assembled, simply drain and refill the bowl with cool water.  They will thaw in only a few more minutes. 

I like to serve this dish over Coconut Rice that’s fragrant, sticky and delicious.  It’s a great pairing with the creamy coconut sauce and slightly crunchy snow peas. Enjoy!

Red Curry Coconut Shrimp
Print Recipe
Servings
3-4 people
Servings
3-4 people
Red Curry Coconut Shrimp
Print Recipe
Servings
3-4 people
Servings
3-4 people
Ingredients
Servings: people
Instructions
  1. Slice green onions, separating the white and reserving the green for garnish. Whisk together coconut milk, curry paste, fish sauce, and brown sugar.
  2. Heat oil in a medium sauté pan over medium heat. Add whites of green onion and garlic. Sauté for one minute and add shrimp in a single layer. Cook shrimp 2 minutes per side and remove from pan.
  3. Add coconut milk mixture to the pan and bring to a full simmer. Add snow peas and stir to coat. Allow to simmer uncovered about 4 minutes over medium/high heat. Stir once or twice until snow peas are just tender and the sauce has reduced to a syrupy consistency.
  4. Toss shrimp back into the pan and stir to coat with sauce and warm throughout for about 1 minute. Season lightly with salt.
  5. Serve immediately over rice and garnish with reserved sliced green onions, fresh cilantro and a squeeze of fresh lime juice.

Affiliate Disclosure

I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Rustic Potato and Sausage Soup

Rustic Potato and Sausage Soup

The new year is upon us…

Many of us are thinking of eating healthier, and I’m a firm believer that eating well and eating foods you enjoy should go hand in hand. Rustic Potato and Sausage Soup is guilt-free comfort food that’s loaded with kale and vegetables.  It’s a homey soup that’s warming and hearty with a rich tomato laced chicken broth, tender baby potatoes, Italian sausage and vegetables. Paprika, garlic, and fresh herbs give added depth of flavour to this rustic, chunky soup. 

Healthy potatoes, rich in potassium and vitamin C add fibre with their skins and a rustic earthiness.  Tender kale, also rich in nutrients, gently clings to all it surrounds for a wonderful spoonful.  It’s the best of both worlds, being hearty and comforting while still being healthy, satisfying, and full of flavour.  So even if eating better is not on your resolution list this year, you’ll still want a big bowl of this satisfying soup.  Enjoy!

Author:  Compelled to Cook

Rustic Potato and Sausage Soup
Print Recipe
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Rustic Potato and Sausage Soup
Print Recipe
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: cups
Instructions
  1. Over medium heat add 1 tbsp of olive to a large pot or dutch oven. Add sausage links and cook until golden and no longer pink, turning often about 15 minutes.
  2. Remove cooked sausage to a paper towel-lined dish to absorb any excess fat. To the same pot add remaining 1 tbsp of olive oil over medium heat. Add onion, celery, carrots and garlic, sauté for 4-5 minutes until starting to soften and have sweat off some of their moisture.
  3. Pour in chicken broth and tomatoes crushed with your hands. Add potatoes, bay leaf, oregano, parsley, and both paprikas. Cover and simmer on low for about 10 minutes until potatoes are almost tender. While soup is cooking, chop kale and cooked sausage into bite-size pieces.
  4. Add kale and sausage to the pot and continue to cook partially covered for about 5 minutes until kale is cooked but still has some colour and bite. Season with salt and pepper and serve immediately with crusty bread if desired.

Affiliate Disclosure

I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Creamy Caper Smashed Potatoes

Creamy Caper Smashed Potatoes

Creamy Caper Smashed Potatoes…oh my!

One of my quick and easy weeknight meals consists of broiled fish with a creamy caper paste.  It takes mere minutes to cook and is tender, moist and full of flavour.  I decided to use this same paste on smashed baby potatoes for an easy side dish that’s super delicious and pairs well with roasted meats and fish. 

Capers are the unripened flowers buds of Capparis spinosa or Capparis inermis and are generally dried and pickled.  Here’s a handy link from The Spruce Eats that tells you a little more about the amazing caper. 

You won’t be disappointed!

Roasted mini potatoes get a gentle smash and topped with a creamy caper paste made with capers, lemon, dill, mayonnaise, and parmesan cheese.  Crispy little potato disks with fluffy centres are the perfect base for the briny capers, fresh dill and creamy mayo.  

If you’re not familiar with capers, they’re a handy pantry item to have kicking around.  They’re pungent and briny and not all that good on their own, but combine them with cream, butter or lemon and you have a flavour explosion. They add a salty depth of flavour that enhances sauces, dressing, salads, and more. Enjoy!

Author: Compelled to Cook

Creamy Caper Smashed Potatoes
Print Recipe
Servings Prep Time
3-4 people 15 minutes
Cook Time
30-35 minutes
Servings Prep Time
3-4 people 15 minutes
Cook Time
30-35 minutes
Creamy Caper Smashed Potatoes
Print Recipe
Servings Prep Time
3-4 people 15 minutes
Cook Time
30-35 minutes
Servings Prep Time
3-4 people 15 minutes
Cook Time
30-35 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350℉. In a medium bowl toss together potatoes, olive oil and a sprinkle of salt and pepper.
  2. Spread out evenly on a baking tray and bake for 25-30 minutes, turning once, until just tender.
  3. While potatoes are baking, combine together mayonnaise, parmesan, capers, dill, lemon juice and pepper.
  4. Remove potatoes from oven and gently flatten each with a flat surfaced utensil (I use a metal potato masher) to a third of its original height.
  5. Set oven rack to 7" from broiler and turn oven to broil. Spread 1 tbsp of paste onto each potato. Broil for 2-3 minutes until golden and bubbly. Remove from oven and serve immediately, garnishing with fresh dill if desired.

Cranberry Almond Roasted Broccoli

Cranberry Almond Roasted Broccoli

With the holidays fast approaching, it’s time to sift through old recipes, ponder new ones and somehow come up with a foolproof menu.  Cranberry Almond Roasted Broccoli is the perfect side dish for all your entertaining needs.  Not only because it has the perfect balance of savoury, crunchy and sweet, but because it roasts up in the same amount of time that it takes to rest a roast or turkey.  Meaning, you don’t need to worry about oven space or soggy vegetables.  

Cranberry Almond Roasted Broccoli cooks up al dente with golden roasted edges.  Crunchy almonds and chewy, sweet cranberries add a wonderful dimension of texture and flavour that signifies the holidays. Quick and easy with little fuss and holds up well.   Enjoy!

Recipe source for Cranberry Almond Roasted Broccoli:  Compelled To Cook

Cranberry Almond Roasted Broccoli
Print Recipe
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Cranberry Almond Roasted Broccoli
Print Recipe
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400℉.
  2. Split broccoli spears into large bite-size pieces. Place broccoli and garlic on a large baking tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Spread out in a single layer.
  3. Roast for 7 minutes. Add almonds and turn broccoli. Continue to roast for another 7 minutes. Add dried cranberries and toss to combine. Return to oven for 5-6 minutes until broccoli is tender and almonds are golden. Serve immediately.

Potato Crusted Halibut

Potato Crusted Halibut

Prefer gluten free, but want crispy, golden panfried fish?  Potato Crusted Halibut is a lovely, light entree that’s not only gluten free but a quick and easy weeknight meal that satisfies crispy cravings. 

Potato flakes are a great alternative to bread crumbs or cracker crumbs in most instances.  They fry up crisp just like bread crumbs, are neutral in taste and can take on herbs and spices, letting the flavour of your fish shine.  For this recipe I used thin halibut fillets that cooked up flaky in minutes.  I also served the Potato Crusted Halibut with my Tomato Relish, which is a wonderful, fresh accompaniment.

One of my goals for this blog was to showcase how potato flakes can be used as a coating/breading but also to point out that it’s not limited to fish or breading for that matter.  It can be used most places that bread crumbs are used like breaded chicken cutlets, meatballs, salmon cakes or thickening soup like my Broccoli Cheddar Soup So maybe you’re looking for gluten free, or maybe just want a change? Remember potato flakes are for more than just mashed potatoes. Enjoy!

Recipe source for Potato Crusted Halibut:  Compelled To Cook

Potato Crusted Halibut
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
6 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
6 minutes
Potato Crusted Halibut
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
6 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
6 minutes
Ingredients
Servings: people
Instructions
  1. Pat fish fillets dry with a paper towel and season generously with salt and pepper on both sides.
  2. Whisk eggs together in a shallow bowl.
  3. Add potato flakes to a separate shallow bowl and season with dried herbs if desired, 1/4 tsp salt and 1/8 tsp pepper.
  4. Heat olive oil in a medium size non stick skillet until hot over medium heat.
  5. Dunk one fish fillet into eggs to coat evenly, then place into potato flakes. Flip to coat evenly on both sides. Add to hot pan and repeat with remaining fish fillets. Panfry for 2-3 minutes per side until golden. Remove from pan and serve immediately with Tomato Relish or your favourite tartar sauce.
Recipe Notes

-Be sure to use potato flakes and not the ground potato meal as typically used for boxed instant mashed potatoes.  I found the potato flakes at my local bulk barn.

-Serve with Tomato Relish

-The thickness of your halibut may vary from mine, which were on the thinner side.  Thicker fillets may require 30-60 seconds more cooking per side.