The Canadian Health Food Association held their annual trade expo last week, and naturally I took the opportunity to visit the show. I walked thru the show for several hours, gazing at new products, sampling, and talking to exhibitors !! (not in that order).

At the end of the show, I made an observation that I kept seeing “COCONUT’ in a lot of new products. Here’s a few products that were introduced at the show that involved the application of coconut.

a) Blue Diamond Almond Milk that is blended with Coconut Milk. Not only is it lactose free and soy free but its ONLY 45 calories. Love it.

Can't wait for this to reach the grocery shelf in Canada!!

Ive been a fan of their plain and chocolate version Almond Milk for years and I’m sure I will be buying this flavor as well.

b) Madhava Organic Coconut Sugar. This is an unrefined sweetener produced from the flower buds of the coconut tree (kinda kewl if you ask me) and is an alternative to processed sugar and artificial sweeteners.

Hopefully you will see this product on the shelves in December!

c) Earth Balance introduced an organic coconut spread. At first I was a bit apprehensive, but after tasting a sample of the coconut spread on a piece of bread, I decided that it was a neat idea. I can really see how this product would introduce some flavor when cooking with it. i.e rice, stir fry vegetables etc.

d) This product at the Neal Brothers Booth also caught my eye… Organic Coconut and Cherry Quinoa Granola from Lotus Fine Foods. It’s 100 % Gluten free and low in sodium too. The ingredient list was impressive: quinoa flakes, sesame seeds, sunflower seeds, flax seeds, agave nectar, sunflower oil, apple juice sweetened, cherries and coconut. Not to mention this product is local. Yay Local!!

Local. Local. Local.

The CHFA was a great way to kick off all sorts food adventures. I went to the Delicious Food today but will be  also be attending a Food Show featuring foods from Quebec on Monday  and on Tuesday I’m attending Grocery Showcase.  Have I mentioned before – that I love food shows!!

Share this:

There’s a restaurant called Table 17 that I have been following on twitter for the last few months. They do an AMAZING job of engaging with their followers and several bloggers have blogged about their meals at Table 17.  i.e Food Junkie Chronicles and Eat Here Next.

In the summer, I quickly purchased a fabfind deal ($50 of food/drink for $25) and finally decided that it was time to use the certificate and try their famous hot balls.

One day while on twitter, a few twitter friends started to chat about  hot balls and within 2 hours we had decided a date and time to go to Table 17 as all of us had never been there and all of  us had heard of their famous hot balls.

Table 17 did not disappoint!! I loved the atmosphere, the service and the food!! It was a perfect evening out. I started off my meal with a cocktail (no picture – so sorry). It was an interesting cocktail that involved some unique flavors (I’m all about flavor – did you know that?).

The drink consisted of: Bombay Sapphire, juices of a fresh lemon, basil, mint, and corriander leaves. It was a winner!

For an appetizer I ordered: HOT BALLS. They were light and each ball had a different filling (ie mushroom and fontina stuffed risotto). Plus they were perfectly fried. The accompanying sauces were divine!!  I’m not sure which one I liked better – the wildflower honey or the sweet mint sauce!! I didnt waste a drop and mopped up my bread with the leftover sauce.

Next time I'm ordering 6!!

For the main I ordered;  Manicotti Arminda – house made pasta rolled with mozzarella and basil, cooked with a tomato sauce.

Comfy food for a Fall Night.

We had such a good time, that the party continued and we went to the Avro for some post dinner drinks. I had never been to  The Avro before but was so glad to be introduced to it. What a gem of a spot. I loved the unique decor and the overall feel of this bar. …so different that other bars that I’ve been to.

@coopspeak @flotch and @momwhoruns (notice I have a glass of water in my hand)

The evening was a perfect combination of great food, great company and great drinks. Exactly what I needed!!

Table 17, 782 Queen St. East, (416) 519-1851

The Avro, 750 Queen St. East (416) 466-3233

Share this:

My mom has been making pita chips for years and then I got into the habit of making them too. It’s such a great alternative to eating a tortilla chip plus they are simple to make and freeze well. (always important for freezer junkies like me)

Ingredients:

Pita

1/4  cup melted butter or margarine

2 cloves of garlic (minced)

chopped parsley

Method:

1. Take scissors and cut the pita into triangles. Open up the triangles and lay them flat on a baking sheet (lined with parchment paper).

scissors make it really really easy!! (hint)

2. Melt the butter, and add the parsley and chopped garlic

Love the smell of butter, parsley and garlic

3. Take a brush and start painting the pita triangles – liberally or not so liberally!!

Ready for the oven!!

4. Bake in a preheated 325 F oven for 20 minutes till slightly brown and crispy.

Pita Chips!!

These Pita Chips go perfectly with hummus. Speaking of hummus…have you ever made your own? Stay tuned for that recipe!!

Happy Cooking!!

Share this:

I honestly did not know a lot about garlic until a visit to the farm of  The Cutting Veg last year. Plus I subscribe to their newsletter so I can further educate myself about the varieties of different types of garlic you can order!! I have done NOTHING with this information, but I continue to read about garlic (go figure).

I also knew that Perth, Ontario has had a garlic festival for many years but never went. However, a few weeks ago, I stumbled across a flyer posted on a tree while visiting Riverdale Farm (cant believe posters still work – but I’m living proof that it worked). I immediately knew that I was going to attend Toronto’s 1st Annual Garlic Festival which was held at the beautiful Evergreen Brickworks.

I wasnt the only one interested in the world of garlic as there were lots of other interested “foodies” who got up bright and early to attend this great festival.

I strolled from vendor to vendor to try and educate myself a little more about garlic. There were over 20 garlic farmers in my brain was busy trying to absorb the different varieties of garlic:  Russian, Mexican Purple, German Red, Legacy, Bogatyr, Spanish Roja, Siberian, Brown Rose, Killarney Red, Music, Polish Hardneck, Floha, Korean Red, Thai, Tibeta….SHOULD I GO ON?

See what I mean?

It’s an endless but facinating world.

I enjoyed some delicious samples of garlic scape pesto and bought some garlic as well. Naturally I haven’t done anything with it yet, but I enjoy looking at it as it sits above my stove in a empty flower pot.

What should I make with it? should I roast it and then spread it on a baguette? should I use it in a dressing? I’m open to suggestions …I know there are other garlic readers reading this post!! What is your favorite thing to make with garlic? do share….

Share this:

I have a soft spot for Avenue Road as I once owned a store on that street for 3 years. During those years, I was by myself in the store and I have to admit that I rarely had time to get to know the other stores/restaurants on that street. However I have been making up for lost time!!

This is what I’ve discovered in the last few months:

Cafe St. Germain:

In the last few weeks a new coffee shop has opened and I immediately went to check it out (with my coffee friend – of course). When you walk in you are immediately struck with the attention to detail that has gone into the space. I simply love the decor. It’s black/white and red and extremely “bistro-like”. You will notice an immediate difference when you walk in, that this isn’t a typical coffee shop.

I particularly love this display of antique spoons on the wall. Simple but so effective!!

Love this idea...

Cafe St. Germain – 1767 Avenue Road

LaBamboche – New Item: Chocolate Banana Croissant

Generally, I enjoy more savory food items than baked goods but I could not resist this combination: Chocolate + Banana + Croissant. How genius!! I love it.

I asked them to cut it up into 3 pieces for me so that I could share it. I’m not sure this ever happened!! It was DELICIOUS. Beyond Delicious. I know I will be back for another one, even if if my waistline tells me not to!!

Congratulations LaBamboche for introducing this item on your menu.

Don't get me started how good this tastes!

La Bamboche – 1712 Avenue Road

The Copper Chimney:

I had been reading reviews on www.chowhound.com about this restaurant that I PASS ALL THE TIME, and the reviews were glowing. One day I finally went there and tried a few veggie options and indeed the reviews were correct.

This is not your typical India restaurant at all!! I really need go back and do a full review. Stay tuned. In the meantime, this restaurant should be on your radar in the event you are looking for Indian food.

The Copper Chimney – 2050 Avenue Road

Yogurty’s:

This fro-yo concept opened a few months ago and has been a HUGE hit in the neighborhood. The space is  bright and friendly and the flavors are fantastic.

I’m a fan of these two flavors. Need I say more?

Hope you get a chance to visit Avenue Road one day soon!!

Share this:

Last year, I received a watermelon and some interesting  carving ideas!!. I am normally one of those people who simply likes to cut up watermelon into chunks or slices but I was up for the challenge to be a bit more creative. I decided to make a hedgehog out of the watermelon and it was a HUGE HIT. It wasn’t hard to make and the kids thought I was supermom!! (always a good feeling..LOL).

This year, I received a watermelon too but when I looked at the amazing website (you should too)…I was overwhelmed when deciding what should I carve? I simply stared at the website and needless to say,  the watermelon stared at me in the fridge. (infact it’s still there – I went out and bought two new ones).

All my problems were solved, when I was introduced to a woodcarver (and artist), Siggi Buhler. I told him about the watermelon challenge and my “carving problems”….he was all too happy to help.

Here’s what happen.

a) I brought the watermelons and necessary tools!!

b) Siggi started to do his magic with the watermelon.  (I was the assistant – of course)

stage one...

some upper teeth and an eye gets carved..

some bottom teeth gets carved

Voila - A Watermelon Shark

Many thanks to Siggi for his help.

Siggi - relaxing after "the watermelon challenge"!!

PS Watermelon are still out in the grocery stores. I encourage you to go to the watermelon website and click on carvings and try this fun activity at home.

Share this:

My daughter (who is almost 12), had a friend visiting from Buffalo on Sunday. I tried to get them to go to a conservation area, but she really wanted to show her friend the “city”. So we compromised by visiting Riverdale Farm and then going on an ice cream crawl.

Here’s the scoop (ha ha) on the ice cream cream crawl:

1st Stop: Gregs Ice Cream (750 Spadina)

We ordered the roasted marshmallow ice cream with hot fudge sauce. Naturally – one cup and 3 spoons. We always take visitors here and our visitors are always impressed. Whats not to like? the roasted marshmallow ice cream is nothing short of perfect!

We sampled peanut butter and jelly, which was also good but I’m forever loyal to my roasted marshmallow ice cream. What a winner of a flavor!!

2nd Stop: Menchies (we went to 511 Bloor St…but check their website for more locations)

The kids loved sampling all the flavors and loved looking at the wall of famous people who also enjoy Menchies!! After they sampled EVERYTHING (well it seemed that way), they decided on “cake batter” and then threw in some toppings too. (brownies, cheese cake pieces, pineapple).

3rd Stop: Yogurty’s (we went to 875 Eglinton Ave. W..but check their website for more more locations)

This is the latest addition to the fro-yo craze. Again, the kids seem to sample everything but this time they were full and they didn’t order anything. (bad customers!!).

Next time, we do an ice cream crawl I know it will include Eds Real Scoop, XoXoCava and Dutch Dreams. We simply didnt have time!!

What’s your favorite ice cream?

ps I realized that this “ice cream crawl” was part ice cream, part frozen yoghurt – but it wasnt a serious “tasting” – just wanted the kids to have fun. (which they did).

Share this:

I have been going to Chudleighs for years and years and years, and I still love it. I’m not sure who has a better time, the kids or me!!

I love the whole thing – the wagon ride out to the apple orchards, the corn on the cob, the fresh crisp apples and watching the kids have a blast on the slide or playing in the maze.

After a few years, I have now perfected my visit!! Here’s a few tips to make your trip more pleasant:

-Bring your own water.  The kids will be thirsty after running around so much!

-Try to go as early as possible. (i.e when it opens first thing in the morning) Chudleighs is POPULAR.

-When you arrive, head right to the wagon rides to avoid super long line ups later.

-after you pick your apples, pay for them right away. Again – this will help you to avoid super long line ups later.

In the event you are looking for some inspiration to make pie…on Saturday Sept 17th, there is an apple pie contest at Chudleighs!! I actually made an apple ONCE . It wasnt as hard as I thought but for some reason I have never made it again. I like to switch things up a bit – apple crisp, baked apples, apple pie, sliced apple with peanut butter, sliced apple with cheddar cheese etc. I even dice up apples and put them into salads sometimes.

So hurry to Chudleighs for a great fall outing. Its just off the 401 and worth the drive.

Chudleighs, 9528 Hwy 25, Halton Hills, (905) 878-2725.

Share this:

too many to count!!

I’ve confessed to having an obsession with paper napkins/plates in a previous post. But I have another confession to make.

I have a Ziploc container obsession too.

It all started when I was pregnant (many many years ago). I knew that I wouldnt have time to cook once I had a baby, so I spent a lot of time FREEZING.

You name it – I froze it: Lasagna, Chili, Soups, Stuffed Pasta Shells, Kasha and Bowties, Crisps, apple sauce, rice, banana muffins, cookies and more.

Years later – I continue to freeze. It’s become almost a habit. I can’t seem to make a single batch of ANYTHING.

Ziploc containers have saved me!! I love them. I honestly dont know what I use to do before they existed. Oh yeah – I stored soup in Ziploc bags!!

My “Ziploc” drawer is a bit overboard – but hey – I never run out!! As you can see from the photo I’m a bit behind these days. However when I logged onto Life Made Delicious, I entered the word “freeze” and 128 recipe ideas came up with tips at the bottom of each recipe if I want to freeze the recipe. I love it!!

Must stop blogging now and start freezing!!

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.

Share this:

I was motivated on Monday to spend some time in the kitchen. Here’s what motivated me.

• cooler temperatures: this was a huge incentive. HUGE.
• a tweet from @SarahMphoto on Sunday nite with a photo of her apple crisp that just came out of the oven. When I replied back “recipe”? she kindly tweeted me back the recipe.
• the recipe was less than 140 characters…how could I NOT make it.
• the fact that Bruno’s was open and I could pick up two varieties of apples for the recipe..Ginger Gold and Paula Red.

So here’s what the tweet like:

@momwhoruns: 4-6 apples, topping: 3/4 cup rolled oats, 3/4 brown sugar, 1/2 cup flour, 1/2 cup melted butter, 1 tsp cinnamon, bake 350 35-40 minutes.

Could it get any simpler? I mean really!!

I chopped up my apples and made my topping:

two steps..

I put the apples in a pie plate, put the topping on top and voila… .this was on my plate 40 minutes later. Sadly no ice cream was available but Im sure it would be even more amazing with ice cream!!  I should note that I added more rolled oats than the original recipe.

Voila...

I continued to make tomato sauce and a brocoli crunch salad. Stay tuned later this week for more recipes K?

PS many thanks to Sara for motivating me to get into the kitchen and make this apple crisp!! I can’t wait to go to Chudleighs to pick more varieties of apples and to try this recipe again (and again..and again).

Happy Baking!!

Share this: