Back in the day before twitter, I was on chowhound A LOT!! I didn’t post at that time – I was what one calls a “lurker”. (not a stalker..LOL).

Anyway, I’m sure it was on chowhound that I discovered this little restaurant on the SW corner of  Hwy 7 and Weston Rd. called Panini. It was cheap and cheerful and just my type of restaurant when I’m out on the road and looking for a quick sandwich.

I order the same sandwich each time – the veggie ‘n cheese. I use to eat it in my car – but have learned my lesson and will never do that again. (see photos below and you will soon find out why).

Their famous Sandwiches

What strikes me about this restaurant is the fact that there are only women in the kitchen. (think nonna – wearing a hair net). I finally had the chance to introduce myself to the owner who told me that when she (and her partner) bought the restaurant, the women in the kitchen stayed and have been with them ever since.

As for the sandwich: perfect bun, perfect amount of mushrooms, and I love the spicy tomato sauce!! Plus, it leaves the perfect MESS! Naturally I make sure I order my sauce “hot”. (as always I like flavor and heat)

Need I say more?

the mess on the foil - which I eat with a fork!! If I ate this in the car, it would be ALL OVER me

another photo of the mess!! But I love it. It wouldnt be the same if there was no mess. Do you know what I mean?

I’ve tried other Italian Sandwiches: Sandwiccio, Mustachio, California Sandwiches but always seem to favor Panini. I don’t know what it is – the spicy sauce, the mess that it leaves behind, or the  smiling nonna’s in the kitchen,  but it always seems to be my fav. panini sandwich.

I also love the fact that Five Guys opened up just a few doors away from them and they still are busy!! A burger is a burger and a panini is a panini. Clearly this little restaurant has a loyal following.

Panini Italian Sandwiches

7600 Weston Road

Vaughan, Ontario

905-264-0064

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Everytime I have guests, I receive a lot of compliments about my salads. I use to think that the secret to a great salad is to make homemade dressing but lately I’ve been thinking that there is a lot more to it.

So I decided to ask my twitter friends (tweeps) “what’s your secret to making a great salad” and here’s what they wrote:

@MuskokaRx Broccoli @yyzsportsmedia fresh ingredients @mominc toasted nuts. Or goat cheese. Any cheese really, now that I think of it  @IraKates building flavours @Upaya_Naturals Our #raw sprouted croutons @SharonDV Bacon @ChickyMara crisp cold lettuce. Great dressing. Everything is better with croutons @TheBumpercrop local greens, grainy mustard @Winemakersboots vinegar and something cool like Montrefort cheese and Bizjak pears @Table17 Bacon @foodNURD I’m a big fan of adding candied walnuts/pecans to salads. Great texture/flavour contrast @elisecooks Dry Greens! Something crunchy. Something fruity. The right ratio of salad to dressing @Forkin_Healthy very clean, organic mixed greens. Fruit and cheese too. Maybe nuts or seeds. But clean spun is #1….and it rhymes!

I then took some of the above advice and  made a plate of goodies that I was going to add to a bowl of plain mixed greens. I prepared: chopped apple, pomegranate seeds, dried blueberries, pecans, herbed goat cheese, fresh thyme, blood oranges and roasted dried garlic (that I recently discovered).

Here’s the result:

I will be serving this for dinner Friday Nite and I have no doubt that it will be inhaled. In the event you are wondering what type of dressing I am going to use – please visit again – as I will be blogging about dressings in the near future. Please also take a minute to visit Life Made Delicious for more great salad recipes.

Disclosure: I am part of the Life Made Delicious Connector Program and I receive special perks as part of the affiliation with this group. The opinion on this blog are my own.

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I bake Challah every week. Well kinda – I cheat. At least, I’m honest, right?

I should take a minute and explain what is Challah!! Challah is a braided bread that is served on the Sabbath(Friday Nite to Saturday Nite) in Jewish homes. I grew up with Egg Challah from Rideau Bakery in Ottawa but when I moved to Toronto I discovered that there was a variety of different challahs. ie raisin, whole wheat, with a sugary coating on top etc.

I also found out that you could make it!! I tried – I really did but it was never as good as all my friends who make it on a regular basis. (you know who you are)

Then I discovered: FROZEN challah and never looked back. There are two competing brands out there – Montreal Kosher and Lenchner’s. Im not loyal – I just grab whatever I see.  I really think they are both amazing but some of my friends say that one rises better than the other. Perhaps one day I will try and test out both challah’s side by side.

Step 1: I usually buy it frozen from No Frills (at Bathurst/Wilson) or Metro (Bathurst/Lawrence). However you could find it at any major grocery store from Bathurst/Lawrence to Bathurst/Rutherford.

Step 2: I unwrap it, lay it on parchment paper and cover with saran wrap. Then I wait 6 hours. (not 4, not 5).

Step 3: I take the wrapping off, and put an egg wash on it (my fav. step)

Step 4: I put the challah in the over at 325 degrees F and bake for 35 minutes. (not 30, not 40).

Step 5: see above photo for the finished product

I serve it on Friday nite and its generally GONE by Sat. Nite. However if you have leftovers – challah can be used to make a wicked french toast!!

I kinda like the whole wheat challah these days but truthfully they are all fanatastic.

All I know – is that this challah rocks and I look forward to making it every week. Baking challah makes my apartment smell great, and you can’t beat the convenience. Sure, it’s not the same as taking the time to make it from scatch – but I can’t get over the fact that IT ALWAYS COMES OUT amazing.

Hope you get a chance to try challah one day soon!!

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Back in late September, I was invited to the opening of  CakeStar.  I was not going to miss this event even though the next day I was moving. Thats right – the next day I was moving. But I was determined not to miss this opening…I like cake and I have priorities. Clearly eating cake was a higher priority than packing another box!!

Here is some background info about CakeStar: It’s owned and operated by two sisters and it’s a great story about two women who are clearly passionate about the food business.

The cakes are gorgeous (see above photo) and that evening I treated myself to cannoli that was superb. I don’t say that lightly – as I take my desserts very seriously and often don’t indulge in just any old dessert – its got to be GREAT. It was recommended and indeed it was a fantastic recommendation.

heaven!!

CakeStar offers classes too. Ranging from beginners to 3D cake decorating and even a class called “rock ‘n roll romance cake”. I don’t know if you noticed, but my blog posts over the last year have never been about cakes. I can make cookies, muffins, crisps, pudding, and tiramisu but avoid making cakes. (fear of cakes perhaps?). But you never know, one day soon I could get over this fear. Hey – I can make that a goal for 2012 – learn how to make cupcakes and cakes.

If you can’t make it to their store, soon you can watch them on CBC’s the Steven and Chris show as the resident cake expert!! Alternatively, you can find out more about their cakes and cake decorating classes by visiting their awesome website. I have to say, their website is great. (kudos to the webmaster too).

CakeStar

3431 Lake Shore Blvd West (at Kipling)

Etobicoke, ON

416-259-9053

twitter: @CakeStarGirlz

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While visiting Grocery Innovations a few weeks ago, a dark chocolate milk by Natrel, caught my eye. I mean – how genius is this? EVERYONE seems to love chocolate and there is no question that dark chocolate has been popular over the last few years. Subsequently I found out, that this product was voted at the show, as one of the 10 most innovating products for 2012. Well – they have my vote too!! Natrel – you rock!!

I coudn’t wait for this to hit the grocery shelves and indeed I saw it this week, while visiting the IGA in the Beach! (oh how I love my job). Naturally I bought a litre and then bought the Sealtest regular chocolate milk to do a quick comparison. As you know, I’m always up for a taste test!!

Here’s my findings; (sorry, the panel only consisted of me)

Sealtest 1% milk chocolate: lighter on the palate, watery, and the color almost looks like silly putty

Natrel Dark Chocolate: thick, rich, sweet and it looks like dark chocolate!!

I don’t know who thought of this dark chocolate idea – but I really do think its clever. Don’t you?

What I’m not fond of is the packaging. They added a 5th side and it just feels weird when you pick it up. Plus I’m not crazy about the fact that that it’s got a shelf date till JAN 2012. Milk should have a shorter life span unless its in a tetra box. It’s just weird to know that I bought it on Nov 8 2011 and its good till January 2012.

Sadly I’m lactose intolerant (I whine about this a lot) so I wont be enjoying this milk as much as I would like. However I’m eager to use it in a chocolate pudding recipe next week!! I’ve already told my guests that I’m making chocolate pudding and I’m sure this dark chocolate milk will make the dessert even better!!

It really is a winner and I’m sure that this product will be flying off the shelf. I just wonder why nobody thought of this earlier?

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Dear Starbucks,

Today I was on twitter and read a tweet from @SteveatGoodLife that I could pay for my Starbucks coffee using my iPhone. I was ecstatic. This news made my day. (thanks Steve)

I am one of those people who carry around 4 different cards with 4 different balances and this app is really going to make my life SO much easier.  I am truly in love with those companies who embrace technology. I sincerely  think you “get it”. I follow you on twitter (and hope you follow me back…hint hint) and hope that other retailers will follow your lead and embrace this type of technology too.

Last week, I was at an independent coffee shop who asked me if I wanted a “loyalty card” – you know, the type where they punch a hole, every time you visit. I declined, just the way I decline when given coupons. If you want my business – for heaven sakes – go hi tech! I can’t believe coupons or those types of loyalty cards even exist.

Starbucks, you really know what you are doing and I’m impressed. Even though I can’t find a table (don’t ask – my neighborhood Starbucks is busy ALL THE TIME), I will still get my tall pike from you on a regular basis.

My daughter is also a  fan of your hot chocolate (with peppermint), and I’m sure she will be downloading the app on her phone soon too. (She is 12). She once sent me a text on her way home from school that said “can i stop off at Starbucks and get a cookie”. How could I say no?

Congratulations once again for developing this amazing feature for your customers. I hope the news spreads quickly and more and more customers will be flashing their iPhones to pay for their lattes, cookies, coffees etc.

I am one happy customer! (can you tell?)

Cheers,

Vicky – @momwhoruns

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I have passed Chipotle Mexican Grill at Yonge/Eglinton NUMEROUS times but never went in. However this week – that changed. I finally went in and had lunch there.

Seeing as I had never been there before, I noticed that there’s more than just burritos or tacos!!  You can select a salad or a bowl as well.

Menu...Something for Everyone

I wanted to try something different, so I chose the bowl. Then it was explained to me, that my bowl would contain cilantro lime rice with the following options: pinto or black beans, three different types of salsa, sour cream, cheese and avocado. I chose EVERYTHING. (why not?). Then I realized what I did – and took 4 lactose pills!!

Goodness!

I managed to inhale my meal while observing how clean the restaurant was!! Then I did some more research and found out that Chipotle Mexican Grill is a franchise with numerous locations throughout the U.S., U.K and Canada. Toronto actually has the only two locations in Canada. (fun fact – don’t you think).

I also learned that Chipotle Mexican Grill really cares. Their websites says “Not just a burrito, its a foil wrapped, hand crafted, local farm supporting, food culture changing cylinder of deliciousness.

How can you not like a restaurant that has: great customer service, fresh food, a commitment to supporting local farmers, and serves food with integrity?

When they mean fresh – they mean fresh:

Plus the staff are super friendly and even took the time to take a photo with me!

Friendly staff pose with momwhoruns!!

I now know where to go when I’m looking for a healthy meal..right down the street to Yonge/Eglinton

Hope you get a chance soon to visit either location one day soon:

2323 Yonge Street  (Yonge/Eglinton) 416-489-8601

or 323 Yonge St. (Yonge/Dundas) 416-596-8600

Cross your fingers that you see more locations in Canada in the near future!!

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GInger Maple Vinaigrette

I have been in love with organic ginger for the last year. It all started when I was visiting Kensington Market and stopped by the Urban Herbivore. It was one of those cold winter days and I wanted some thing healthy and HOT, so I ordered some organic ginger tea. I watched them grind up the fresh ginger and then add some hot water. I loved this drink so much that I went out and bought some fresh organic ginger and then made the drink at home!

Often I just didn’t have organic ginger available and bought the normal ginger from the grocery store. Let me tell you – ITS NOT THE SAME. I will now ONLY buy organic ginger. I love how intense the flavor is – it’s not even on the same planet as the non organic ginger.

Lets discuss: organic vs non organic:

organic: stronger flavor, less water, you need less, costs more, not available at your local grocery store

non organic: flavor is not as strong, you need more, costs less,

The brand I usually pick up has a lovely recipe on the back and I FINALLY decided to try it. (took me long enough).

Here’s what you need for Ginger Maple Vinaigrette:

2 inch piece of organic ginger chopped

1 med organic garlic clove, minced

1 med shallot, minced

2 tablespoons maple syrup

2 tablespoons dijon mustard

3 tablespoons balsamic vinegar

1 cup olive oil

METHOD:

In a blender combine all the ingredients except olive oil and blend until smooth.

On the lowest setting, pour olive oil until emulsified. Adjust taste with salt and pepper. Use as a dressing or marinade and store for up to 2 weeks in a refrigerator.

I encourage everyone to:  a) pick up some organic ginger b) try the above dressing c) or try making fresh ginger tea.

Funny, as I type this blog post I’m thinking of ginger ice cream, ginger cookies, gingerbread latte, dipped ginger in chocolate. Who else has any ideas what to make with ginger?

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As always, I was on the internet browsing through tastespotting and came across a recipe for Sweet Potato Falafels.  The recipe appealed to me for the following reasons:

• It only required 5 ingredients: corriander, cumin, sweet potatoes, sesame seeds, chick pea flour
• It didn’t require a ton of work
• Sweet Potatoes are in season (I think – can anyone confirm this for me)
• It would appeal to vegans

The only downsize was the fact that chick pea flour is not something I have in my pantry and required a trip to the bulk store. Not the end of the world  – happy to support my local health food store.

Here’s what you need:

Ingredients

2 medium sized sweet potato

1 1/2 tsp ground corriander (I used a handful of fresh – well washed)

1 1/2 tsp cumin

1 cup chick pea flour

1/2 a lemon

sesame seeds

Method:

1. Bake the entire sweet potato in the oven at 425 degress and bake till soft (app. 45 min). Let cool and then scoop out the insides of the sweet potato. (note: I peeled them, sliced them, and then baked them)

2. When they are soft, put the sweet potato in a Cuisinart and add the chickpea flour, corriander, cumin and the juice of the lemon.  Pulse till smooth. (note: this could be done with a fork)

Oh how I love my cuisinart!!

3. Roll them in your hands and shape them into small, thick logs. (best way to describe it).

5. Once shaped, roll them in sesame seeds.

6. The original recipe says to bake them – but I felt like frying them (me. bad). So I fried them in a small amount of oil till lightly browned.

I intended on baking them - and then changed my mind. It happens!!

Final Product:

One Word. Yummy.

There was a suggestion to serve them with tzaziki but you could dip them into any of your fav condiments or even eat them plain.

Hope you like this recipe as much as I did.  Many thanks to the honeycomb blog for posting this on tastespotting and to 101cookbooks who originally posted this recipe in 2009.

Happy Cooking.

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A new show was introduced to Toronto this past weekend. It was called the Delicious Food Show and they promised the best in cooking, food and kitchens.

As a huge fan of food shows (I probably go to 6 a year – mostly trade but some consumer)..I was definitely intrigued to see how this show was different than the others. In particular I wanted to see how it compared to the Good Food Festival.

To begin with, the venue (the Better Living Centre at Exhibition Place) was extremely appropriate – not to0 big, not too small. When you walked in, there was plenty of pink carpet (to match the pink logo), and a beautiful modern contemporary seating area for those who wanted to eat or rest. There was certainly an “upscale” feel to the show from the minute you entered the door.

I loved the lay out too and the introduction of food trucks to the show. How brilliant!! Not only did the food trucks give the show some interest but I’m now a fan of the Cupcake Diner. Sadly they are located in Hamilton, but they told me they have participated in all three food truck events in Toronto!! (hooray to the Food Truck Movement).

There was lots of macarons to purchase, shortbread cookies, but I was drawn to Augies Gourmet Ice Pops and Sodas. For $5 we tried a soda and a popsicle and it was indeed a refreshing treat. (and unusual too).

Which flavor do you think I selected?

I was also impressed that the show had a nice combination of everything – sweets, coffee/tea, food trucks, local food products, vegetarian food products etc. There was certainly something for every one.  Not to mention, a nice variety of cooking demonstrations on the main stage. (which I sadly didnt have time to attend).

They even had an exhibitor that taught you about MANNERS. After looking at this table setting – I probably could do with a lesson from the “Business of Manners”.

My favorite product was this CHOCOLATE SHOE from chocoStyle. I am kicking myself that I didnt pick up a few gifts. I know exactly who I would give them too. Why oh why did I just  snap a photo and not snap out my visa card. (grrr).

Is this not BRILLIANT?

No question this show will be around next year and guess who will be returning? Thats right – Me (after my run..hee hee).

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