Posts Tagged ‘chicken’


The Edgy Veg

A few weeks ago I attended a very cool event for the launch of a vegan cookbook called The Edgy Veg.

It was a blind taste test where we were able to taste the items being served, guess the flavours, and also guess what we were eating. It was tons of fun. I was casually late (for a change) and the only seat available was next to the cookbook author, YouTube personality, chef and comedian, Candice Hutchings. #squeal.

At the end of the lunch, we all received a signed cookbook which I flipped through on the street car. I then decided that I was going to overcome my “fear of Seitan” and attempt the recipe.

The next day I found myself at Bulk Barn and bought the necessary ingredients: 100% Vital Wheat Gluten, nutritional yeast, poultry season, onion powder and tahini.

I was pumped but nervous at the same time. In fact I was so nervous that I tried TWO recipes …”chicken breast” and “chicken burgers”.

Here’s how to Become a Master of Seitan: Chicken (which is so versatile and can be used to make so many different “meat” like recipes.) Thanks to the Edgy Veg, I’m now a master a seitan due to this recipe.


1 cup plus 1 tablespoon vital wheat gluten (divided)

1/2 tsp sea salt

2 tablespoons of nutritional yeast

1 teaspoon onion powder

1/2 teaspoon poultry season

3/4 vegetable broth

1/4 cup tahini


In a large bowl combine 1 cup of wheat gluten, sea salt, nutritional yeast, onion powder and poultry seasoning. Whisk to combine. (easy non?)

2. In another large bowl, combine vegetable broth and tahini, whisk until smooth.

3. Using a spatula carefully fold wheat gluten mixture into the vegetable broth mixture until combined (tip: use your hands)

4. Sprinkle work surface with a tablespoon of vital wheat gluten and knead the dough until it is elastic but not too dry.

I then took half of the dough and made “chicken burgers” – I put them into a covered ovenproof dish ( beautiful Le Creuset)  and then half-way covered them in more vegetable broth. Bake for 30 minutes (and flip them after 15 minutes).

Crazy delicious results.

I took the other half and made a “chicken breast” shape and then twisted it in tin foil. I baked it for 30 minutes. More deliciousness.

Happy Vegan Cooking!!

For more information:


Twitter and Instagram: @edgyveg


To purchase a cookbook, click here

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Lately, my favourite activity on a Saturday has been to visit Wychwood Farmers’ Market  (601 Christie St – Bathurst and St. Clair) and then head home to start cooking a storm.

Seriously, you are never going to find produce like this at your local grocery store.


In between chopping, I will be honest – I spend some time on Pinterest. Click here to see my Food Board which has over 350 ideas!

I’m now going to share with you what I served for Saturday night. As much as I like going out to restaurants – I really do enjoy the simple pleasure of cooking and eating in!

Here’s what was served:

Roasted Carrots with Curried Chickpeas and Creamy Citrus Dressing (original recipe found here)


Side note: I’ve made roasted chickpeas before and they didn’t come out. I’m convinced this time the recipe turned out as I followed an important step to take them out out of their shells. Trust me, it wasn’t fun and it was time consuming but it was worth it.


Chicken with Teriyaki Sauce (original recipe can be found here) ps bought the chicken at Sanagans and we think it was worth it.


Squash Stuffed with Candied Walnuts (sorry, no recipe..just made it up).


A Simple Salad made with veggies I bought at the Farmer’s Market.


As you can see, dinner was delicious.

Happy Cooking!!

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Yes – it’s true. I made chicken soup for my very first time.

How did this happen? The answer is simple: My kitchen has been dairy since 1990. Therefore I made the chicken soup in my boyfriends’ kitchen.

What inspired me? Several things: a) the Jewish New Year is around the corner b) the temperatures are cooling outside and c) there was a 3 day sale for fresh whole chickens at Longo’s!.

To be honest, it was my first time even buying a whole chicken.

As for the recipe: I did my research online and chatted with several friendly chefs. (um, I harassed at least 3 people). LOL

I decided to try two recipes:

Recipe #1 – How to Make Roasted Brown Chicken Stock, from

I chose this blog post as she is a respected food blogger (that I’m pretty sure I met many years ago) and I loved her 7 tips that she included in her blog post. Click here.

Here’s the recipe for Roasted Brown Chicken Stock – taken from Simple Bites.

10 chicken carcasses (I was nervous and only bought 3 and then reduced the recipe)
3 gallons cold water, approximately
2 large onions, peeled
1 large leek, washed (oops forgot this ingredient)
4 sticks of celery, washed
2 medium carrots, peeled
2 bay leaves
6-8 garlic cloves (00ps – forgot this ingredient too)
1/2 teaspoon whole black peppercorn
Handful of fresh parsley
2 springs of fresh thyme
2 tablespoons tomato paste (optional)


Preheat oven to 350° F.
Do not rinse the bones, but place them directly in a large oiled roasting pan.  I brushed them with tomato sauce for more flavour and colour.

Roast the bones, turning once with a sturdy pair of tongs, until the bones caramelize, approximately 1 1/2 hours. Do not let them burn, or your stock will be bitter. (easy peasy)

Roughly chop the onion, leek, celery and carrots and toss them with a little oil.
Place them in another oiled roasting pan or sheet, and roast alongside the bones until lightly caramelized, approximately 25 minutes.

Remove bones from oven and transfer to a large stock pot. There will be a pool of fat at the bottom of the pan which you can drain off before deglazing the pan, or you can add it to your stock. It will only add more flavor to the final product.

Add a few cups of cold water to the roasting pan to deglaze it, and use a solid spatula to lift off the remaining food particles on the bottom of the pan and all the flavor they bring. Add mixture to the pot with the bones.

Add roasted vegetables herbs, garlic, peppercorns and bay leaves to the pot of bones. Fill pot up with cold water until the ingredients are just barely submerged and place on stove burner.

Bring stock to a boil — and reduce heat immediately. Simmer slowly for 6-8 hours, occasionally skimming excess oil or scum off the top. You don’t need to babysit it much, just make sure it is at a temperature where it will will simmer, but not boil.
Using a sturdy Spider Skimmer, dip into the large pot and fish out the bones.

When you have fished out all the large ingredients, strain the broth through a fine sieve into a sturdy bucket or another pot. ( I chose to keep the veggies)

If you have the time and patience, strain the stock a second time through a cheesecloth to further remove impurities. (I didn’t do this)

Final Result…the bowl on the right!!


Next week, I will share Recipe #2 wth you to explain how I made the bowl on the left.

Stay tuned!!

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I’ve been a fan of Real Sports since it opened. In fact many years ago I organized a small tweet up at Real Sports, to watch the final of the Australian Open.

It’s a pleasure to watch the most exciting moments of  a game on their 39-foot HD Big Screen and 199 HD TVs.real - screen

Plus you can sip from over 50 beer selections or select from one of their 126 draughts on tap. To sum it all up – there’s 25,000 square feet of incredible atmosphere.

This month, they have introduced a new menu. I found out that they developed a menu that pairs well with beer and I think this is a fabulous strategy!! Not to mention that they made the menu a bit smaller so that they can focus on quality and consistency vs. quantity! Again, a great strategy.

Here are 3 dishes that I would certainly order again:

1. #Litterally Popcorn Chicken – Popcorn dusted fried chicken bites in a sweet, hot chili sauce.

(oops can’t find a photo cause I guess I was too busy eating this dish)

2. Buffalo Cauliflower – Fried Southern Style with Buffalo Sauce, Coleslaw and Blue Cheese. True story….a blogger sitting beside me thought this was a chicken dish. That’s how good it was.

real - cauliflower

3. Hawaii 5-0 Pork Chop – Double cut pork chop served on bacon fried rice with pineapple blue cheese salsa.

real - pork


For more information:

Address: 15 York St, Toronto (Maple Leaf Square)

Phone: 416 815- REAL

Twitter: @RealSports

Instagram: @Real_Sports

Disclosure: My meal was complimentary however all opinions are my own.

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I generally don’t include photos of myself in blog posts, but this photo truly reflects how I was feeling at the CNE media preview. I just couldn’t stop smiling. Please continue reading so you can find out why I was smiling!!

ex - vicky

The food served at the CNE is creative, fun, tasty, and memorable!! There is a reason why more than a million people flock to the CNE every year. Here’s what caught my attention at this year’s CNE media preview.

1. Tim Hortons served a Honey Dijon Ham  Pretzel Donut Sandwich that was simply too good for words. I had one bite – then two bites – and then I had to force myself to put it down. I’m still thinking about this sandwich as I write about it as I wanted to eat the ENTIRE thing.ex - tim sandwich

2. Tim Hortons also served  two Timbits (cotton candy and cola) as well as a Tim Horton Poutine. It’s described as a sweet “poutine” made out of Timbits  and decked out in delicious decadent dessert toppings. I had the Timbits (I’m a huge fan) but will have to return for the poutine!!

ex - tim part 23. Fran’s Restaurant Deep Fried Rice Pudding. This item really stood out as it was the perfect combo of crunchy and creamy. I wish this was on their menu all year long!!  (are you listening Fran’s Restaurant?).

ex - deep fried rice

4. This Frosted Flake Battered Chicken on a Stick  (from Iron Skillet Sirloin Tips) also caught my attention. There was something about mixing sweet with savoury, plus a bit crunchy – that really appealed to me. It was truly Grreaaaaat. (Tony the Tiger would approve. I’m sure of it).

ex - chicken

6. Bacon Wrapped Grilled Cheese from Bacon Nation: 6 strips of bacon weaved around a grilled cheese sandwich. Need I say more? I will happily run a few more kilometres so I could consume one of these sandwiches!

ex - bacon

I hope this blog post has inspired you to head the CNE for some imaginative offerings!!

For more information:


Dates: Aug 21, 2015 to Sept 7, 2015,

Location: Exhibition Place, Toronto

Twitter: @LetsGoToTheEx

Instagram: @LetsGoToTheEx





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Nando’s has been around since 1987 and has a huge presence outside of Canada. They have seven locations in Ontario (with two of those locations being in Ottawa and continue to expand!. Yet – for some reason I had never heard of Nando’s before. This has now changed!!

I was invited to the opening of Nando’s downtown location (832 Bay St) on Friday and accepted this invitation even though I really don’t eat a lot of chicken. Well guess what? I ate EVERYTHING that night. In fact I even had two sliders..that’s how juicy the chicken was.

The Nando’s at 832 Bay St. is located in a huge heritage building. Think – massive ceilings….Think…original stunning columns. Their design team did a fabulous job to reflect this brands South African roots (the first restaurant was opened in a suburb of Johannesburg).

photo credit: @joallore

photo credit: @joallore

That night I experienced: hummus with pita, (drizzled with PERI PERI Drizzle) roasted red pepper dip, PERI-PERI Sliders, PERI PERI Fries, PERI PERI Chicken, and Chicken Skewers. I was in chicken heaven!! (and PERI- PERI  heaven too). Of course I had to try the carrot cake but it’s the chicken and the PERI-PERI that steal the show here.

nandos- 4

Not only am I a fan of Nando’s Chicken but I’m also a fan of their clever marketing.

nandos - package

Note: Pili Pili is the Swahili word for the African Bird’s Eye chilli. Nando’s calls it PERI PERI and it truly is what makes their chicken so special. I will end this blog post with something I read on their brochure: The Result is ultimate PERI-fection!!

For more information:

Nando’s 832 B ay St. Toronto (416) 925 8888


Twitter: @NandosPeriPeri


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I went on a Ramen Crawl last winter and guess what? My fascination for Ramen continues.

The lastest ramen restaurant I checked out just opened on Dec 29th. It’s called Isshin Ramen and is located at 421 College St.

The menu consists of:  8 different types of ramen (including TWO vegetarian options), 4 appetizers, 3 rice bowls and 3 desserts.

ramen - menu

I asked the waitress to assist me in ordering and before I knew it I ordered the “Isshin “Spicy” Black Tan Tan Ramen”– Thick twisty noodles in a miso broth, topped with wok fried ground pork, spicy chives, bok choi, black sesame, pork belly, cha-shu and a home made chilli oil. Once again – I’m no expert but all 3 components really worked for me (the broth, the noodles and the toppings). It was DELICIOUS.

ramen - soup

They encourage you to use the mortar and pestle to grind the black sesames and add it halfway through to enhance the experience. I was impressed with this added touch!!

I also had the chance to try “Crunchy Chicken Karaago” – crispy crunchy flavourful bits of chicken, deep fried to perfection and served with a garlic kupe mayo. Ate all three pieces even though I’m not such a huge fan of chicken and I was FULL.

ramen - chicken

The meal ended off with a Fresh Mango Pudding which is made in house daily with fresh mangoes. It was light and refreshing not to mention a perfect way to end the meal.

ramen - mango

I read a review on BlogTo today that highly recommends the Isshin “Red Miso” Ramen. I have no doubt that I will be returning. Cant’ seem to get enough Ramen during the winter.

For More Information:

Isshin Ramen, 421 College St, Toronto, ON 416 367 4013

Twitter: @isshinramen


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I discovered Pukka via Twitter (does that surprise you?) and then found out that they  recently opened up a little over a week ago on St. Clair Ave. West.  I was eager to blog about Pukka seeing as I haven’t reviewed an Indian restaurant ever!!

Let’s start off with the space:

Not too dark. Not too bright. Plus I love the colour combos. It’s a pretty cool space for a restaurant in “North Toronto”. (in my humble opinion)

pukka - space

Now let’s talk about the food. Pukka has managed to make Indian food – INTERESTING. It’s not heavy, or greasy or boring at ALL.

Here’s four dishes that really were outstanding. They were interesting, fresh, extremely flavourful and light.

Top Left: Vegetable String Chaat – puffed rice, sprouts, chutneys and sweet yogurt

Top Right: Baby Kale Salad – dates, lotus chiops and spiced cashew dressing. See what I mean?

Bottom Right: Wilted Winter Greens – pickling spices.

Bottom Left: Tandoor Roasted Paneer – sweet peppers and pineapple

pukka - 4 dishes

The meal continued with a few other winners:

Top Right: Chicken 65 – South Indian Fried Chicken (this is a MUST to order – and I’m not even a huge fan of chicken!!)

Bottom Right: Butter Chicken – tomato butter sauce.

On the Right: Vegetable Pakoras with Tomato Chutney

pukka - 3 photosBelieve it or not,…we managed to try dessert despite the fact that we were full.

Left: Eton Mess – rosewater meringue (my favorite), mango, pomegranate and sweet lassi cream

Right: Chai Pot Creme- candied pistachios, orange blossom creme anglaise, spiced shortbread (I loved the shortbread…hope they sell it separately one day)

pukka - dessert

Someone knows what they are doing in the kitchen and every dish was executed perfectly. I was super impressed with the flavours, textures, and presentation of each dish.

I have no doubt that the neighborhood is going to embrace Pukka. (which is pronounced PUCK – A).

For more information:

Pukka: 778 St. Clair Ave. West (West of Bathurst). 416 342 1906. They open everyday at 5 pm.

Twitter: @pukkatoronto

Disclosure: Pukka is currently a client but I assure you that all opinions expressed in this blog post are my own.

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