As you know, I have been trying to avoid carbs…. which means I try to avoid sweet potatoes, squash, carrots and more. (I’m not listing them so I don’t get depressed).

However there’s a list of vegetables I am allowed to enjoy and that list includes: bok choy and asparagus. Here are two recipes that I made this week.

I am a bit frustrated with the first recipe as I can’t find it. Don’t ask..it’s in a cookbook but I don’t know which one. I have given up looking. Sorry.

But I’m going to share it with you anyway with my own made up recipe.

Again, this dish is a perfect side dish for salmon and can be served warm or cold.

Gingered Asparagus

Ingredients

asparagus

Sauce:

1/2 tablespoon tamari

1 tablespoon sesame oil

1 minced garlic clove

1 minced chunk of ginger (please oh please buy organic.It’s so much more flavorful)

a bit of honey (sorry I didn’t measure)

DIRECTIONS:

1. steam asparagus

2. combine the ingredients to make the sauce.

3. drizzle the sauce of the middle of the asparagus dish.

Nutty Bok Choy Salad (from Gatherings: A Collection of Recipes from Netivot Hatorah Parents Association)

Dressing

3 tablespoon Balsamic vinegar

3 tablespoons soy sauce

2 tablespoons honey

2 teaspoons peanut butter

Topping

1/2 cup dry roasted peanuts

1 pk ramen noodles, crushed

Salad

5 cups bok choy, sliced

2 green onions, sliced

1 red pepper, thinly sliced

1/2 cup cherry tomatoes

Directions:

In a small bowl, whisk together vinegar, soy sauce, honey and peanut butter until well combined. Set aside.

In a small saucepan, saute peanuts and noodles until golden. Remove from heat

Put the salad ingredients in a shallow bowl. Right before serving, sprinkle the noodles and nuts over the salad.

Drizzle with dressing. Serve.

Happy Healthy Cooking

Last year I wrote a blog entry about My Bucket List for 2012 and I’m pleased to say that I accomplished everything on that list except for 3 items.

Not bad eh?

This year, I’m going to make my bucket list more specific and write a blog post about the restaurants that I really want to try in 2013.

Restaurant Bucket List for 2013:

1. Belly Busters – this restaurant has been an institution for years, yet I have never been. It’s not even far from where I live. No excuse. I must get there!

2. Owl of Minerva – a well known spot that is open 24 hours a day and yet I have never been. Go figger.

3. Aunties and Uncles – an extremely popular brunch spot. Need to “brunch” more often. LOL

4. Bar Volo – this has been on my list forever. Must attend a “cask” nite. Again, it’s not far from where I live. What is wrong with me?

5. Campagnoloa – I have been reading about their fresh burrata with roasted grapes for over a year and yet I haven’t been. This will be a priority for 2013.

6. La Carnita – Don’t judge me – I haven’t been. All my foodie friends have been but me. Sniff.

7. The Depanneur – Would love to attend one of their drop in dinners. If you don’t follow them on facebook – you should.

8. OK it’s not a a restaurant but I must participate in one of these CSA drop off programs. Thinking to try The Cutting Veg. It’s TIME.

9. Farmhouse – have been following their tweets since before they opened and must must visit

10. Your turn…what else should be on my bucket list?

 

I’ve saved this recipe from Canadian Living since November 1993. There is a reason for that. Not because I’m a hoarder but because it’s a delicious recipe.

Simple as that. I came home from work, grabbed a few ingredients and before you know it – I had banana bread in the oven. The only negative thing about this recipe is that it takes a full hour to bake. That’s right – a full hour.

The good news: it’s worth it.

Here’s what you need:

Bakers Banana Bread (from Canadian Living, Nov 1993).

INGREDIENTS:

2 eggs, lightly beaten

1 cup mashed ripe bananas

1/3 cup vegetable oil

1/4 cup milk

2 cups all purpose flour

1 cup sugar

2 tsp baking powder

1/4 tsp salt

8 squares Baker’s Semi Sweet Chocolate (I used 5 squares…coarsely chopped)

Topping: 1/2 cup chopped nuts, 1/2 cup brown sugar, 1/2 tsp cinnamon (I’ve never done this step but go ahead!!)

Directions:

Heat oven to 350 degrees.

Stir eggs, banana, oil and milk until well blended. (I use my Kitchen Aid).

Add flour, sugar, baking powder and salt.

Stir till moistened.

Stir in chocolate chunks.

Pour into greased 9×5 loaf pan.

Combine topping and sprinkle on top of batter (as I said earlier – I never make the topping)

Bake for 60 minutes or until wooden pick inserted comes out clean.

FINAL PRODUCT:

Cool for 10 minutes.

I’ve been a fan of the Original Moosewood cookbook by Mollie Katzen since 1990. I’m such a fan that I even went to the Moosewood restaurant in Ithica, NY about 10 years ago.

I’m also a huge fan of stocking up my freezer with soups. One could say, I’m slightly obsessed, however nothing beats having the convenience of just grabbing a soup from your freezer, defrosting it and starting off your meal with a delicious, hot bowl of soup.

Not to mention just about all soups freeze well.

Here’s a favorite recipe: Best Split Pea Soup ( from Moosewood cookbook by Mollie Katzen).

Before you start: Please note that you need a few hours (3 hours) for the split peas to simmer. You have been warned!!

STEP ONE:

3 cups dry green split peas

about 7 cups of water

1 bay leaf

2 tsp salt.

Instructions: Simmer, covered – for hours. (seriously). This is what the beans look like after simmering for a few hours.

STEP TWO:

1 cup minced onion

3 cloves crushed garlic cloves

1 cup minced celery

2 cups sliced carrots

1 cup thinly sliced potato

Instructions: saute in 2 tablespoons of oil (add water if necessary)

STEP THREE:

Add the tender vegetables to the split beans and just before serving add:

1/4 cup dry red wine

1/4 tsp mustard

1/4 tsp thyme

a few drops of sesame oil.

3 tablespoons vinegar (I use red wine vinegar)

1 cup chopped tomatoes (I missed this step)

1/4 cup fresh parsley

FINAL RESULT:

Enjoy Enjoy Enjoy.

 

It’s that time of year to enjoy some hot chocolate. So I put together a list of a few places and off I went.

First on the list was Jet Fuel Coffee Shop  (519 Parliament St)

Can’t say I was impressed: it was watery. I would go back for their coffee though in a heart beat.

Second stop was The Grind House (281 Augusta) in Kensington Market. I ordered their chili hot chocolate and thought it was  simply divine. Not to sweet, not to chocolately, not to spicy. It was well balanced and perfect (in my humble opinion)

Third stop was MoRoCo Chocolat ( 99 Yorkville Ave) in Yorkville. This white hot chocolate was certainly pretty but man oh man was it sweet. Not to mention a small cup (12 oz) was over $7. I know they use REAL chocolate and I know they are in Yorkville but still…..I was kind of shocked.

 

Fourth and final stop was Aroma Espresso (went to the Forest Hill location at 383 Spadina) Love the fact that they put a huge chunk of white chocolate in the bottom of the cup and then add steamed milk in order to produce the perfect cup of white hot chocolate.

Here’s proof of the white chocolate that they use:

I am now looking forward to my next crawl! I think it’s time to do a ________ crawl.

PS really meant to go to Soma (443 King St. W) but never made it. Who knows there might be a hot chocolate crawl part 2. Ya never know.

I’m a huge sushi fan..infact on my chowhound profile, I had to answer this question: I wish I could eat_______everyday. My answer…..SUSHI.

Therefore this salad appeals to me on my different levels. I discovered it in a local school cookbook called Gatherings which was a school project put on by the parents of Netivot HaTorah Day School in 2003.

I would definitely serve gingered sushi salad with a piece of salmon and asparagus! #justsayin’

Here’s what you need:

GINGERED SUSHI SALAD

1 1/2 cups sushi rice, uncooked

1 3/4 cold water

DRESSING

1/2 cup rice wine vinegar

1 tablespoon oil

1 tablespoon toasted sesame oil

1 tablespoon soy sauce

1 tsp fresh ginger, grated

1/2 tsp garlic, minced

1/4 tsp wasabi powder

SALAD

1 carrot, peeled and grated

1/2 red pepper julienned

1/4 cup red onion

2 tablespoons sesame seeds, toasted ( I used a mixture of white and black sesame seeds)

2 tablespoons, pickled ginger, diced

1 sheet nori cut in pieces

DIRECTIONS:

Cook sushi rice as directed on package.

In a small bowl, combine dressing ingredients. Slowly add the dressing to the hot rice, tossing gently. Add carrot, red pepper, onion, sesame seeds, ginger and nori. Toss and sprinkle with reserved nori. (which I forgot to buy).

Many thanks to the USA Rice Federation  and Faye Clack Communications for inviting me to some fabulous events this past month and inspiring me to bring out my beloved rice cooker more often. Stay tuned for more posts about this delicious, healthy, ancient grain!!

Happy Cooking

 

I have a feeling a LOT of people wisely stayed home on Monday Oct 29th. I knew when I got in from work last nite that I was going NOWHERE and that I had lots of time to create a “comfort-food” type of meal for myself.

This was my idea of the perfect meal on a wet and windy misterable night:

 

What’s On my Plate:

-vegetable soup (home made – of course) from my freezer (of course)

-a toasted Oakrun Family Bakery Savory English Muffin with roasted grape tomoatos and roasted organic garlic. Sprinkled with dried thyme for additional flavor.

It was the perfect meal and exactly what I was craving, despite the fact that I’m on a no-carb diet (I can cheat every once in a while right?).

The Oakrun Family Bakery has introduced 3 different types of savoury english muffins: Jalapeno & Salsa, Sundried Tomato and Basil and Toasted Onion & Smoked Black Pepper. I have nibbled all three and love of all them. I’m all over anything that is flavoruful.

Please look at for these Savoury English Muffins at Metro, Highland Farms, Longos, Loblaws, Loblaws Superstores, Zehrs, Food Basics, Fortinos and ValuMart.

As the saying goes “try it – you will like it”!!

PS. what did you have last nite for dinner? do you crave comfort food when the weather is miserable too?

 

 

Did you know that October is World Egg Month! Too get me “egg-cited”  about this event, the Egg Farmers of Ontario “cre-egg-ted” a challenge to put my own spin on making some devilled eggs. They provided me with a beautiful basket of goodies and as always I went on the internet searching for an unusual Devilled Egg recipe. Finally after a lot of clicking I found this recipe.

Naturally I didn’t follow the exact recipe (one day I will learn..LOL). To be super honest – I forgot to make the green onion oil HOWEVER I certainly enjoyed the end results. (as always).

The recipe is taken from the a website called: www.Momofukufor2.com

Green Onion Oil Devilled Egg Recipe:

INGREDIENTS:

4 hard boiled eggs, peeled, chilled and cut in half

1/2 bunch of green onions, thinly sliced (about 3/4 to 1 cup)

1 clove of garlic, minced

1 small shallot, minced
1 small knob of ginger, minced
2 tablespoons canola oil
2 teaspoons sesame oil
salt and pepper to taste
sriracha (optional)

Make the green onion oil by heating up the canola oil in a small pot over high heat. When the oil is shimmery and hot, add the green onions, garlic, shallot, and ginger. Be careful, the water content will cause the oil to bubble. Remove the pot from the heat and stir in the sesame oil. Salt to taste.

Remove the yolks from the eggs and place in a bowl. Mash with a fork until the yolks are crumbly. Add 1-2 tablespoons of the green onion oil. Stir and taste.

If you need more green onion oil in there, by all means, add it! Fill your egg halves and top with freshly ground pepper and a squirt of sriracha, if using. Enjoy!

FINAL RESULT:

Thanks to the Egg Farmers of Ontario, I’m now the proud owner of this FREAKIN” GENIUS egg storage container by Rubbermaid. Why have I not owned one of these before?

Happy World Egg Month!!

I was invited last week to check out the newly re-branded  Quail (a Firkin Pub). I’m familiar with the chain and have been to a few locations over the years. Specifically the Firkin at Yonge/Sheppard and the Bull & Firkin at Yonge/Eglinton. I could tell from the invitation that they really thought this thru.

I was right.

No more dark, gloomy space…instead there’s an inviting British inspired lounge area in the back.

They’ve also added some signature cocktails to their line up.

The menu now has a few additional “British Inspired” items like a delicious fish taco that had a mean batter on it (but in a good way). I would certainly order this again.

The evening was a ton of fun that included great food and great drinks as well as fun manicures from Pinky’s. Notice the British Flag on her nail?? PS..this is not my hand but the lovely hand of @ValTorontoGal from Im Charming You.

But for me – the best best (best) part of the nite was the fact that they served MOLSON 67. SCORE. Seriously, I have dropped a size due to my  no carb diet that I have been on since June and this beer has saved me.

So grab some friends and check out The Quail. Cheers!!

The Quail : 1055 Yonge Street, Toronto, ON 416 962 0782

I’m still on a no carb diet which means I’m still not eating sandwiches. SNIFF. However I did find some replacements that are a quick, tasty and affordable alternatives!!  As you know, (or might not know), I recently started a new job and even though I’m not crazy about the commute, I am THRILLED that the office is located near a lot of Asian Food. SCORE.

This is what I’ve been picking up lately for lunch.

Basically it’s an assortment of spicy radish, seaweed salad (?), beansprouts and eggplant. All I know is that it’s tasty, it has no carbs and it’s cheap!!

This spicy tofu dish provides me with some much needed protein. Can’t complain.

These triangles contain a seaweed wrap, a filling (salmon) and a triangle of sticky rice. I’m in love with these triangles even if I can’t figure out how to properly wrap it up. Don’t get me started. I need a lesson despite the fact that there’s instructions on the wrapepr.

I’ve also discovered Shiso Tree  in Jtown and went running there after reading a blog entry from The Hungry Cat. I ordered an amazing meal for $8. Sadly I didnt have my good camera with me that day but will be returning!!

JTown: 3160 Steeles Ave. East

Foody Mart: 355 Bamburgh Circle

P.A.T. Central Market 675 Bloor St. W

Shiso Tree: 3160 Steeles Ave. East, Unit 1