I'm working on a new blog!

Check back soon for the link to my new page focusing more on Natural Life and my health journey; as well as delicious food! What's the deal on organics, juicing, dairy, gluten, supplements, acupuncture??? This and lots more to come : )

Ciao

Amazingly Simple, Yet Effective Ways To Keep You Healthy, Organized And On Track...Courtesy Of Rachel Ray Segment

Hi all,

I typically don't watch Rachel Ray as I find her food not very healthy and to me, not that appealing, but her guests sometimes have excellent advice. I just had to share yesterday's segment with you all; it is about keeping your fridge organized!!! Excited yet? Well you should be, because by doing so, you will not only have a clean looking enticing refrigerator, but one that keeps clean, balanced eating that much easier. This segment just fit so well into my philosophy of cooking and living that it deserved to be shared. Those of you interested, or already doing meal planning will also most likely love this clip as it ties in very much with organization and being prepared. Enjoy the link below to the page and video, and let me know what you think.


http://www.rachaelrayshow.com/show/segments/view/your-fridge-making-you-fat/




Happy Eating
xoxo

Pretty Phenomenol Pho

Well hello food lovers!

I must apologize for my blog post delay. In a nutshell: moved at the beginning of the month (hell), rushed to catch up on work right after, immediately following this became very sick, then so did my fiance, and just now starting to feel better, and here I am! I must share with you all a little treasure I found in of all places, SURREY??? Thankfully I am within walking distance to a little restaurant called Pho Newton; and I must say I am SO happy about this. The first experience I had here, was the day after moving , walking to the grocery store to get some essentials for recipe creations, and inhaling the intoxicating aroma emanating from this tiny restaurant along with viewing some enticing photos of their specialties on the window. I had to come back! So I did. On the way home I made a point to go in and get  Bahn Mi sandwiches for our lunch and take it home. I knew this place had to be good, as it was packed to capacity. If I didn't have so much to carry home, I would have ordered so much more, such as one of their specialty drinks, coffees or bubble teas. However, the lovely waitress brought me my order and I was on my way. Once home, my fiance (Albert) and I thoroughly enjoyed the Bahn Mi and probably could have gone for more, it was that tasty.

The problem was after this day all I kept thinking about was this restaurant and Pho, and Lemongrass Chicken, and all the other yummy things I saw on the menu. As I mentioned above I had some setbacks this month but I finally returned the other day with Albert. We ordered a small order of the  Pho Nam Bo Vien - brisket and beef balls in noodle soup, I ordered the Com Ga-Lemongrass chicken which came with a delicious side of salad and a delicious sweet and tangy sauce/pickling liquid and of course rice. Albert ordered the combination plate, Com Xuon, Ga, Bi, Cha Hap - grilled pork chop, lemongrass chicken, shredded pork. The servings are generous and completely affordable. Yet another problem, it's so tasty, you become full yet you just want to keep eating. Eventually I had to stop, and so I took the rest of the Pho home and had a lovely lunch the following day.

Unfortunately I do have a palette and an opinion, and I cannot end this rave without a small con about this place; the Pho broth is not as rich as others I have had; which surprised me considering I ordered beef, and I typically order chicken. Therefore you may need to be more creative with the accoutrements provided (hoisin, sriracha, thai basil, mint, jalapeno). Also for my OCD tendencies I'm not a fan of leaving a large stash of plastic chopsticks (even though the business end is down,covered by the container) and plastic wonton spoons out on the table for self service.....it just leaves a little too much to the "germaphobic" imagination. Other then that, this restaurant will be frequently visited by us for sure : )

Here are some lovely photos I found provided by the wonderful Sherman's Food Adventure site.

Eat Your Oats!

Hello my fellow food lovers,

Sorry I have missed last week's blog. It was a crazy busy week of an E.R visit for me (boo), creating recipes, and of course my dear friends' Christina (of redlipgloss.ca) and Allan's spectacular wedding! Creating recipes is proving difficult this few weeks, as it is supposed to be fall weather in BC, but we are experiencing quite the extended summer; with high heat and sunny days. This is wonderful and all, but it makes it confusing when that dash of cinnamon hits my Maple Walnut Oatmeal and my olfactory senses tell me it's Fall, but really the fans are blowing and it's blazing hot outside. Nevertheless we must EAT OUR OATS. And I'm not talking about "Instant oats people" I am talking about the nutritious, hearty and much more delicious Old Fashioned Oats and Steel Cut Oats, that only need about 10 minutes of cooking time.

So many people have a negative connotation with oatmeal; and I have to admit, up until I started making it myself I was guilty of that. With just a little finesse, you will get over your possible childhood recollection of "porridge" and "oatmeal" as an overcooked mushy, tasteless, bowl of sludge, and earn a new respect for the highly beneficial world of Oats.

I am preaching today as, through my research for clients concerned with things like weight loss, high cholesterol, diabetes, high BP,heart disease and general good health, oats are a reoccurring nutritional item in terms of helping these ailments significantly. It is the dietary fiber, insoluble and soluble that is making the difference. If you have high cholesterol for instance, the soluble fiber breaks down in the digestive tract, turning into a sort of gel which traps certain cholesterol-containing substances; allowing it not to be absorbed in the blood stream. This leaves the bad cholesterol (LDL) trapped and doesn't lower the good cholesterol!

I'll leave you all with a really YUMMY oatmeal recipe, enjoy.

Happy Eating XOXO

 

 

Recipe: Apple Cinnamon Oatmeal

Serves: 3 (About 1 Cup Cooked Portions)

 

Amt	Unit	Ingredients	Procedure
2 ½	Cups	Water/Milk (I prefer milk or a mix of both) You could also use almond milk.	Bring the liquid to a boil
1	Cup	Old Fashioned Rolled Oats
2	Med-Lrg.	Apples	Diced
1	Tsp.	Margarine/Butter
½	Tsp.	Cinnamon	Add more to your taste
1	Tbsp.	Light Agave Nectar/100% Pure Maple Syrup	Add more to your taste
½	Tsp.	Pure Vanilla Extract

 

 

 

 

1.       Bring the milk/water to a boil and add the oats (with a pinch of salt) a little at a time, stirring constantly.

2.      Allow to cook on medium heat for 10 minutes, stirring occasionally.

3.      While the oats cook, in a small pan heat the margarine/butter on medium high and then add the diced apples. Sautee until they are tender and golden but not mushy, about 10 minutes.

4.      When the oats are cooked and have absorbed all of the milk/water, add the apples, cinnamon, agave/maple syrup, and vanilla.

5.      Taste and see if it is sweet enough for your preference. If not, add another Tbsp. of agave or maple syrup.

*Note- This is a wonderful “make- ahead” breakfast, especially if you make it with milk. You can make a batch and have some for breakfast, then store the rest in the fridge in individual Tupperware containers to enjoy for breakfast for up to 3 other days. Simply re-heat the works in the microwave and you have your own “instant oatmeal” but with all of the nutrition and flavour of old fashioned rolled oats.

*Options:

1.       Add some raisins when you serve this for more complexity, sweetness and fiber.

2.      Make this oatmeal extra special. When re-heating, create an almost Brule-like affect by putting a portion of cold oatmeal in a ramekin into the oven at 350 degrees for about 10 minutes, then add equal parts sugar and cinnamon (roughly ½ tsp. depending on the width of cooking vessel), and broil for 2-3 minutes. Do not walk away while broiling, as you do not want the sugar to burn, just caramelize. Remove from oven and allow ramekin to cool, if you wish to transport; cover entirely with foil and place in Tupperware. Enjoy!

 

 

 

 

 

 

 

 

 

Cooking What's In Season- September!

I know it's sad to see Summer slowly disappear, but I cannot resist being excited for Fall and all that comes with it. The leaves changing, the crisp air, the fashion, the Fall T.V lineup (LOL) and of course FOOD, and cooking with what's in season! Take a look at the following produce that's in season in BC, it may be different for some areas but I'm sure it wouldn't be difficult to find and would still be sold at a great price.

Apples, Basil, Beans, Beets, Blackberries, Blueberries, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Chinese Vegetables, Chives, Cilantro, Corn, Cucumbers, Currants, Garlic, Kale, Lettuce, Leeks, Melons, Onions (sweet), Onions (cooking), Pears, Peppers, Plums, Potatoes, Pumpkins, Radish, Raspberries, Rosemary, Sage, Salad Greens, Shallots, Spinach, Strawberries, Swiss Chard, Tomatoes, Thyme, Turnips, Winter Squash.

The combinations of the above listed ingredients can create an endless amount of healthy, balanced and cost effective meals; how could that not be exciting? Often as it begins to cool down people associate that with eating heavier, comforting meals and thus categorize those with high calorie, fatty dishes, but it does not have to be so. I will admit I will let myself indulge, once a week or so in a heavier pasta dish etc. but not everyday. It's all about balance people, and taking the opportunity to cook your own meals. Having control of what goes in your food, is so important and really teaches you a lot about nutrition. If you don't cook at all, start with baby steps; uncomplicated meals a couple times a week, then keep adding more. If you need help, call or email me! I'm a Custom Meal Planner and I can help you get started cooking for yourself and your family.

Cooking with what's in season is so important. It means you get the most nutrition out of the produce you bring home, it is of the highest quality, and a bonus, it's cheaper than other times of the year. You can also take the opportunity to preserve at this time by canning/freezing, to enjoy the peak of your produces' freshness all through the year!

Happy Cooking and Eating!

xoxoxoxo

P.S- Need some advice and tips? Leave a comment/ message me; I'd be happy to help?

Is Leftover Wine Even A Possibility?

Hi foodies

I bring this subject up today as over the weekend I made one of my indulgently delicious recipes "The Girls' Fave Pasta"; which I aptly named as it is a couple of my girls' favourite pasta dish! However this recipe only requires about 3/4 cup of white wine, and since I cannot enjoy a glass, or a bottle, and my fiance is not a wine man, that often leaves me with leftover wine. This is the part where wine connoisseurs everywhere can gasp...But us regular people can sleep well at night knowing it is OK if you keep a bottle of red or white in the fridge for cooking, for even up to a month! You just want to keep it as fresh as possible and not turn to vinegar, HA. Most companies are even going the twisted cap route which seals freshness even better. If it's of the cork variety, I re-cork the bottle if I know I will be using it within the weeks to come, and sometimes even put a little plastic wrap with an elastic band to help with any other possible air leaks.

Another cool tip, excuse the pun, is filling an ice tray or two with the left over wine of your choice, and freezing it in batches, then putting them in a resealable plastic bag for use anytime you need a few tablespoons of wine to deglaze your pan or add some complexity to a stew or sauce etc. One thing you always want to keep in mind when cooking with wine is buy something affordable, but something you would enjoy drinking; after all it's going in your food and it is almost always being reduced, meaning the flavours are being concentrated and thus more powerful. As a foodie I always like to have at least a bottle of inexpensive white wine in the house to add to an array of dishes; it just adds so much, with just a little turn around the pan; and I am not afraid to hold my leftover wine in the fridge and freezer. Remember people, we are not taking that same bottle you cooked with after a few days, putting it in our best crystal and swirling and sniffing with our guests. Save that for the bottle your guests brought you for making such a lovely meal  ; )

Happy Eating
xoxo

                                                                                  "The Girls' Fave Pasta"

Is It Harder To Lose/Maintain Your Weight In The Warmer Months?

Hello everyone

So here in B.C it is supposed to be sunny and 35 degrees today! That is definitely hot for our Province, but thankfully we have so many ways to go out and enjoy such beautiful weather. Unless we are out on the lakes, beaches, hiking trails or some sort of active area in this heat, friends and couples usually flock to the countless Vancouver air conditioned restaurants and pubs. This is where watching your waistline may go out the window. I am all for gathering with friends and loved ones, effortlessly enjoying food and some lovely cocktails BUT boy can those appetizers and drinks catch up to you. Unless you are being conscientious and making health minded options of food and drink, you can consume days worth of calories in one sitting, thus those days of building your bikini ready body may be in peril as the pounds build up as well. Now that I have terrified most of you (I'm kidding) let's discuss how to avoid the negative effects of having some fun while out.

Many people find it much easier to get fit in the Spring and Summer months, and this can be very true; but all your hard work can be sabotaged by what you do after  your workout. Post workout, you need to re-fuel your body; try and have items accessible so that you can make the best decision possible. A snack like a piece of whole grain toast with some peanut butter and banana slices, and a glass of low fat milk would be great. You would be replenishing your body with whole grains, protein, and vitamins for a great post workout come back, leaving you less vulnerable to bad food decision making : )

Don't be afraid to get to those God sends (Central Air) restaurants and pubs with the people you love. Spring and summer is a great opportunity for get- togethers and good, well deserved laugh sessions. Just don't eat and drink mindlessly; there are so many different options to choose from that can make such a huge difference in caloric, fat, and sodium intake. Choose something delicious though, otherwise you will just be tempted to binge later. Don't forget hydration; keep the lemon water flowing as much as those cocktails ; ) I know most great restaurants won't show you nutritional information, but a great tip I like to do is know where I'm going ahead of time. I don't know if it's because I'm a foodie or impatient, but I just have to check out the menu of where I am going to go. I often choose what I want before I even get there. If you take a quick look at the online menu, if available, it can help you make better decisions....but don't obsess too much, you are going out for some fun after all!

Do you guys find it difficult to lose/maintain your weight in the warmer months?

I'm Back!

Hello fellow foodies

I have just launched my website and wanted to share the awesome news with all of you. I previously used to blog about all things food, but now I have added a whole new element and service to my page...Custom Meal Planning! Yes, it's true, you no longer have to worry about planning and shopping for your weekly meals anymore; I am here to help. Just go to the Custom Meal Planning page to read all about it.

Follow me as I continue to blog on all things culinary, and feel free to reach out for any tips and advice.

Ciao xoxo

Margaret

As Per Your Request...Simple Alfredo Sauce

Ingredients

4 cups heavy cream
6/7 garlic cloves
4 tbsp. butter
1 ½ cups parmesan cheese
Salt and Pepper to taste
500 grams pasta

Directions
1. Melt butter in a large saucepan and add the garlic, cooking for 1 or 2 minutes until aromatic
2. Add the heavy cream and bring the mix to a simmer, watch carefully as the cream can easily boil over and cause a big mess
3. Allow the cream mixture to reduce and thicken so that you can create a line when crossing your finger along the back of a wooden spoon
4. Add some salt and pepper
5. Once the pasta is cooked, remove the cream from the burner and stir in the cheese Add more salt and pepper to taste
6. Add the pasta and allow it to finish cooking in the sauce.
7. ***Optional- toss in some fresh chopped Italian parsley

A delicious twist on simple Alfredo sauce
I find that simple Alfredo sauce is delicious but can become a little redundant, so I came up with this tasty little alternative recipe below. It is one of my hunny`s favourites and I hope it can become one of yours too.

1. Instead of 4 tbsp of butter use 2 tbsps of butter and 2 tbsps of olive oil
2. When garlic is sizzling add about 1 tsp of red chilli flakes, 1 tsp of anchovy paste, and 4/5 basil leaves
3. ***Optional- at this point you can add about ¾ cup of white wine and allow it to simmer for 3 or 4 minutes, until it reduces a little. This adds a nice acidic note
4. Add the heavy cream and bring the mix to a simmer, watch carefully as the cream can easily boil over and cause a big mess
5. Allow the cream mixture to reduce and thicken so that you can create a line when crossing your finger along the back of a wooden spoon
6. Add some salt and pepper
7. Once the pasta is cooked, remove the cream from the burner and stir in the cheese Add more salt and pepper to taste
8. Add the pasta and allow it to finish cooking in the sauce.
9.***Optional- toss in some fresh chopped Italian parsley

Handy Ingredients That Should Always Be In Your Cupboards

The following list is of some items that I must always have in my fridge and or cupboard in order to create great meals everyday. Now these things are great because they can last a long time, and you won’t be finding yourself adding it to your grocery list every week. You will love when you have these basics, because then you will just need to basically replenish your meats, produce and other fresh items.

1. Canned tomatoes- crushed, whole plum and paste
2. Anchovy paste
3. Romano Cheese
4. Parmigiano Regiano cheese
5. Extra Virgin olive oil (cold pressed and good quality)
6. Red wine vinegar
7. Soy sauce
8. Sesame oil
9. Red chilli flakes
10. Fish Sauce
11. Rice wine vinegar
12. Peanut Butter
13. Chilli sauce (siracha)
14. Chicken stock
15. Dried pasta- different varieties in including high fibre and protein white pasta
16. Quinoa
17. Rice- brown and white- I prefer Jasmine or Basmati varieties
18. Kosher Salt
19. Fresh black pepper
20. Garlic

I LOVE CARBS…..But Want To Know The Secret To Fat Burning Carbs?

So as I have mentioned before I am Italian, and therefore am pre-conditioned with a love of all things carbohydrate. Pasta, bread, pizza, risotto, potatoes mmmm..mmm.mmmm. But we all know that these delicious items can really be a detriment to your figure. However, I completely believe in moderation and a diet inclusive of white carbs from time to time. I mean, I seriously believe I should get props from growing up eating a different pasta practically everyday, to only allowing myself to eat it once a week on Sundays; it is my indulgence. The secret to having your cake and eating it too, on a daily basis though, is to incorporate fat resistant starches. Ideally, you should try to add 10-15 grams of fat resistant nutrients, to your diet daily and I will let you know how; it is so easy. Now you can happily scarf down those carbs without all the guilt, and with the added happy fact that you are eating something that actually burns fat by itself, and speeds up your metabolism! Another helpful tip, while I’m on the subject, is that lemon juice can burn up to 100 calories on their own as well. Add the juice of one lemon to your daily water intake and let it go to work. SO, now for the list! I have also added the amount of fat burning nutrients for some of the items.

1. White Beans- ½ cup= 3.49 grams
2. Potato-1 whole at 2.5 inch diameter=3.2 grams
3. Garbanzo Beans- ½ cup=2.1 grams
4. Lentils
5. Oatmeal
6. Whole wheat pasta
7. Brown rice
8. Bananas
9. Corn
10. Barley

Fall Favourites

Well the weather in BC cannot let us be in denial that summer is over. The kids are back to school, Halloween decorations are already out and it is COLD. I hate that; we typically have at least a few weeks left in September full of beautiful sun on the west coast, but not this year. I noticed the food trends for fall starting a bit earlier too. The summer fruit and herbs have mostly disappeared from the grocery store, and have been replaced with a bounty of squash, apples, and potatoes…..yipee! OK so I’m pouting I know; but there is a good side to the changing seasons and the oncoming cold crisp weather. Fall food is so comforting and delicious; and can still rival the colourful dishes of summer. One mistake people often make though, is associating comfort food with fattening food; food that sooths the soul doesn’t always have to be full of calories.

One of my fondest memories of my childhood was coming home from school, particularly in the fall, and smelling the wonderful aroma of dinner wafting from the kitchen. At the time, my parents were together and they, my sisters and I lived in an old home in Delta, BC, where the trees were huge, the lawns were well manicured, and kids and families ate at the kitchen table together. What ever happened to those nostalgic days of community and family, and coming together as a family to sit and enjoy a meal together? Oh yeah, modern life : ( Life just seems so hectic and the opposite of those traditions now. Parents are working different shifts, kids are off to different practices, the TV and video games have taken over the family conversation, and unfortunately dinner gets stuck in a similar rut. Whether one is single or has a family, people are resorting to takeout and pre-made foods more than ever before; but in doing so, they are eliminating that sense of comfort when one walks through the front door and smells those familiar fall- food aromas, and most of all of having a full stomach without a huge sense of guilt.

With a little preparation, creativity and planning you can re-create those feelings for you and your family any day of the week. Life cannot be perfect of course and I am certainly not suggesting that it was; but olfactory senses or sense of smell is a link to memory and preferably good ones. Why not create those memories for you and your family, fall dishes do not have to be difficult, but meal planning and prepping in advance can help you put a satisfying and healthy dish on your table every night. In the next few weeks I will be adding some of my favourite fall recipes, derived from memories of my childhood and practical recipes I have created along the way. I was so lucky to have a mother who for the most part of my life, was a stay at home mom. Did I mention she was also an amazing cook! For those of you who were not as fortunate to have a parent impress you nightly and inspire you in the kitchen, this is where you can self indulge in your own talents. My methods are always easy, and I try my best to blog about recipes that are realistic, that you can entertain or feed your family with, and has an eye on health aspects of each meal. I hope you enjoy my fall favourites and add them to your repertoire.

Butternut Squash Soup

Ingredients
2 medium butternut squashes- large dice
1 large carrot- small dice
1 large celery stock- small dice
1 small onion- small dice
8 cups of chicken stock or 8 cups of water with 2-3 chicken bouillon cubes
Olive oil
Salt and Pepper- to taste
Heavy Cream- ¼ cup ***Optional
Parmesan Cheese-grated for top of soup ***Optional

Directions
1. Preheat your oven to 375 degrees
2. Dice the squash, coat with a couple tbsp. of olive oil, salt and pepper to taste, and lay evenly in a roasting pan. Roast for about 45 minutes, or until the squash is caramelized and fork tender.
3. In a saucepan sauté the diced carrot, celery and onion in 2 tbsp. of olive oil and salt and pepper until veggies are softened.
4. Add the stock to the veggies and bring to a simmer
5.In a blender add some of the squash with some of the stock and veggies and puree. If your blender is to small, you can do this step in batches.
6.Strain the blended mixture through a fine sieve and add the cream if you desire.
If the soup is too thick, simply add some more stock or cream.
7.Serve hot with lots of freshly grated parmesan cheese. All of my soups growing up were served this way and it is absolutely delicious.

Tips: If you are making your own stock, be sure to add a leftover parmesan rind to the stock as it simmers. This adds immense flavour and really gives a personal, homemade touch to the mix. I do this with all my stocks, soups and minestrones; then I top the finished products with parmesan cheese YUMM! If you do not have any stock but want to make soup of any kind; no sweat, just dissolve some bouillon cubes in hot water and poof you have some stock. In this case, be careful how you season your dish as bouillon is very salty, so taste as you go! For this particular recipe if the homemade stock or water with 2 bouillon cubes is not flavourful enough, feel free to add another bouillon cube to give it a stronger flavour. You can also use vegetable stock or bouillon.

Having No Food In The House Turned Out To Be A Good Thing

So for some reason this week we really haven’t got around to doing the “big weekly shop”, in hopes of using everything left in the fridge and freezer. Yesterday, there was one lonely freezer item left sitting way in the back waiting it’s turn to hit the pan……it was lean ground sirloin…..yawn. I didn’t feel like making burgers, meatballs or tacos; I wanted something a little more on the healthy side and something that I could make early in the afternoon and just have waiting for my hunny when he got home. I looked in the fridge and it was just as sad looking as the freezer; a couple of sweet onions, garlic, a few stray carrots and a bunch of baby bok choy. After a quick debate in my head I came up with a fast, easy and healthy dinner idea. I couldn’t decide between a curry dish or stirfry so here we go…

Ingredients
1 pound lean ground sirloin
2 small sweet onions- diced
5 garlic cloves- finely chopped
2 tbsp. canola oil
2 large carrots- sliced thin on an angle, or on the bias
1 large bunch of baby bok choy; roots trimmed and washed carefully.
2 tbsps curry powder
1 tbsp garlic powder
1 tsp cumin
Salt and Pepper to taste
1 tbsp worchestirshire sauce
2 tbsp soy sauce
1 tbsp hoisin sauce- for sweetness. You can also just add about 2 tsp. of brown sugar.

Instructions
1. In a medium high saucepan, sauté together the onions and garlic in the canola oil until tender and translucent
2. Add ½ the curry powder, all the cumin and garlic powder, salt and pepper, and stir to combine. Allow to toast for a minute or so, to develop the flavour in the spices. At this point you can also add more heat, by adding a chopped chilli pepper or some red pepper flakes.
3. Add the beef and the other half of the curry powder to the pan, seasoning with salt and pepper, and sauté.
4. Once the meat is almost browned add the sliced carrot and allow to sauté for about 3 minutes.
5. Add the bok choy to the pan and drizzle the soy sauce over it. Cover the pan with a lid, and allow the bok choy to cook and shrink down for about a minute.
6. Remove the lid and stir in the bok choy and soy sauce into the rest of the mixture.
7. Add worchestirshire and hoisin sauce, and combine.
8. Taste and adjust seasoning as needed. Once the boy choy is softened, you are ready to serve!

Serve this over steamed brown or white rice and you have a delicious, one-pot meal! This meal is also very health conscious as it is packed with dark greens, carrots and lean meat. All the nutrients stay in the pan as it is all cooked together, yay! It took about 15 minutes to prepare and cook, and was awesome as a left over for lunch today, and I am so NOT a fan of leftovers. Best part is, with this meal I got my gorgeous nephew to eat his carrots…which he hates! But loved in this dish ; )

Asian Stirfry

I call this Asian Stir fry because it is influenced by a number of Asian dishes. I love all Asian food, Korean, Japanese, Chinese, Thai….mmmmm they are all so good. Therefore this dish does not taste particularly of one region, but a balance of a few. Try this dish as it is healthy, delicious, easy and filling. It is a wonderful way to get tonnes of veggies and lean protein in your everyday meals.

Sauce


1 cup soy sauce
2 tbsp garlic powder
1 tsp fish sauce
1 ½ tbsp sugar
1 tbsp rice wine vinegar
2 tbsp ketchup
1 ½ tbsp peanut butter
2 tbsp sesame oil
1 tsp siracha sauce or hot sauce


2 red peppers sliced thin
1 large onion or two small, sliced thin
1 large bunch of bok choy or baby bok choy; white section chopped into ½ inch pieces and greens just roughly chopped.
4 cloves of garlic chopped fine
1 cup of snap peas, fibrous tips removed
3 large chicken breasts
2 tbsp vegetable or canola oil
Salt and Pepper to taste


Directions

1. Mix together the ingredients for the sauce
2. Slice the chicken breast and add to a bowl with about one tbsp of the sauce, and leave to marinate while you chop the veggies
3. Heat a large skillet and add the oil and ½ the garlic. Once the garlic begins to sizzle and aromatize then add the chicken and onions and season with salt and pepper, cook for about 4 minutes.
4. Add the peppers the white section of the bok choy, 3tbsp of the sauce, and stir fry for another few minutes until the veggies are lightly softened and the chicken is almost cooked.
5. Last minute of cooking add the boy choy greens and snap peas, along with a little more sauce and salt and pepper.
6. Mix and allow the boy choy to wilt and take off heat.
7. Serve over rice or noodles

Tips: Season and taste as you go!!!It is the only way to begin to trust your judgement of how much of something to add. In addition Asian food is all about balance; salt, sour, sweet, savoury. With practice you can perfect this balance. Also you can use the sauce above as a marinade for pork or chicken, roasted in the oven or cooked on the grill; deelish!

Smoked Salmon Spread

This is incredibly refreshing and so simple to serve as a summertime appetizer. It tastes even better when made the day before, so it is awesome for entertaining. I came up with this recipe when I tasted a similar appetizer in Whistler with my hunny. The difference was that it was served hot, which you may also do with the recipe below. I served this spread cold at my cousin Joey`s birthday, and they went FAST! The spread can be served slathered between mini croissants or dollopped on mini bagels, for perfect two- bite appetizers. Simply add this spread to a light lunch by putting it on regular size bagels, croissants, or just some good hearty bread and serve with salad.



Ingredients


1 cup softened cream cheese
2 tbsp of heavy cream
Juice of half a lemon
¼ cup finely chopped green onion
2 tbsp of finely chopped dill
2 tbsp of capers-roughly chopped
1 cup of cooked smoked salmon- flaked
Salt and Pepper


Directions


1. Stir together the cream cheese and heavy cream until it is a smooth, softened consistency
2. Add all of the ingredients and stir
3. Add salt, pepper and lemon juice to taste. Adjust seasoning as needed
4. Allow to cool in the fridge for at least 2 hours; even better, overnight.

Tips:
1.If you forget to take the cream cheese out a few hours before to soften, simply add the cheese and cream to a bowl and microwave on high for about 25 seconds. This will allow you to mix the ingredients easier.
2.You can also serve this as a hot dip. I like to add about 3 tbsps. of grated Pecorino Romano or Parmigiano cheese to the spread, and add to an oven safe dish. Cook at about 375 degrees until the dip is warmed through and golden brown on top, approximately 10 minutes. If the dip is hot but not golden on top, just turn the oven on broil for about 1 minute. Serve this hot dip with thinly sliced bagels, veggies or the accompaniments mentioned above. It is delicious, and kids love it too!

Italian Life

Ah…as I sit at the kitchen table listening to some quiet old-school Italian music; watching my mom cut my nonna’s hair and taking in the smell of dinner (slow sauce and béchamel for cannelloni, and fried eggplant) I am taken back to those vivid memories of growing up Italian, and of course the memory I have of my family’s, Sicily.

I know that my blog has been pretty heavy handed with the Italian recipes and inspirations, but I just can’t help it. It’s in my blood, and is what makes me oh so happy. Don’t get me wrong I love all types of cuisine and consistently cook from various kinds all week long. Whether it is my Coconut and Red Curry Thai Chicken, Polynesian Pork Curry, Asian Style BBQ chicken, or Homemade Sirloin Burritos; I find ways to sneak them into my repertoire to keep food easy, interesting and nutritious.

However my weakness is for Italy, and its food. I mean I have not met one person who does not like Italian food; have you? It’s not just the million types of pasta, but it’s being able to have cuisine that matches the season, and particularly from Sicily, lots of heart healthy options. My nonna and nonno (grandma and grandpa) are in their late eighties. Although they have some mild ailments, they are impressively healthy! Knock on wood lol! I believe they have kept their hearts healthy by indulging in a Mediterranean diet including tonnes of tomatoes, fish, olive oil, and beautiful fruits and vegetables. Although for non Italian company I may make the more well known stuff like pasta alfredo, tortollini with pesto, or just baked ziti; but I prefer the hidden gems. Zupa di pesci with a huge chunk of crusty bread, tomato and onion salad with anchovy, braised pork served with pasta followed by delicious spears of fennel to assist in digestion and cleanse the palate. This is the Italian life I feel incredibly privileged to know and enjoyed many times over. Sitting at my nonna’s huge wood table where so many family members and friends would join us to devour the culinary masterpieces my nonna would create, drink my nonno’s homemade wine, talk and laugh until you couldn’t eat another bite. Only to remember that once us kids did the dishes, we would all be rewarded with a spectacular nightcap of espresso and some sort of sweets or fruit; and on those hot summer nights GRANITA! Just typing this all brings a tear to my eye, revelling in my past enjoyment, and desiring to create these memories for my future children, friends and family.

Peasant food; it is the best! It includes hearty soups and pastas, braised meat dishes, vegetables and breads. Although chefs now try to play it off like haute cuisine, it was not thought of that way throughout history in Italy. Kings, Queens and the wealthy would always eat the best cuts of meat, the finest cheeses and fruits, and the peasants, such as farmers had to feed their families just as satisfying food, without breaking the bank. Thus came the term peasant food; in short the food the peasants would eat. In my opinion, it is the best food to eat; harbouring the most flavour, feeding a crowd and doing so for an affordable price. A little funny story my mom just told me to exemplify how those who make the peasant food don’t refer to it like that; to them it’s just food! My grandparents were hosting relatives from Monterey California, and after the glorious meal, my 2nd cousin Isadoro happily says to my nonno “Joe this was a wonderful meal, so satisfying with the peasant style food.” Well at that point my nonno was highly offended, but graciously accepted this “apparent” backward compliment. My mom said he was so offended, that once the relatives left, nonno went on and on that Isadoro meant he was cheap and the food was fit for the poor! This was absolutely not the case. He was simply implying that this non-pretentious food was fabulous, filling and tasty. This is when my nonno discovered the term peasant food, and promptly, privately forgave Isadoro. Now the modern culinary world tries to pass up this style of food as fancy. Yes it is delicious and incredible, but not fancy; and the prices should reflect that….but I’ll save that rant for another blog. I hope that you embrace this “modern phenomena” too, and cook dishes that sooth you from the soul, without leaving you penniless. Spend the extra savings on wine and wonderful bread. Sit at your table with your most favourite people, and lazily and happily enjoy the slow food movement.

Coming next…..Food-tastic memories from Sicily. You will be dying to go there……..

Golden Sweet, Buttermilk Cornbread Muffins.

Ok, so I’m in such a bitter mood because for the past few days I have been feeling extra horrible. For some reason, I find cooking others food, and testing recipes on them so soothing, especially when I feel like cooking but don’t feel like eating. Thus, you will find my cornbread recipe below. I don’t know why, but I have never made it before and have been dying to all week. I don’t know about you guys but I love a sweet cornbread; not dessert- sweet but savoury- sweet. I did some research on cornbread recipes and tweaked them to create my own; golden and sweet, buttermilk cornbread muffins. For the first time making it I was a little leery, but after trying a bite my BFF Odette and I were shocked by how delicious it was. Next time you are under the weather or simply in a bad mood; get in the kitchen and experiment. It is a a stress reliever and the outcome will always be great : )

Ingredients

1 cup all purpose flour
1 cup yellow cornmeal
2/3 cup of sugar
3 tbsps. baking soda
1 tsp. salt
1 egg
1 cup of buttermilk
1/3 cup of canola oil

Directions
1.Preheat your oven to 400 degrees
2.Line a muffin tin with paper inserts, or lightly oil the tin.
3.In a bowl sift together all of the dry ingredients
4.In another bowl mix together the egg, buttermilk and oil. Then add to dry ingredients.
5.Gently mix to combine for about 1 minute. It should look like a really thick pancake batter. Be sure not to over mix or you will get tough corn-muffins. Also I simply mixed it together with a whisk, but you can use an electric mixer.
6.Bake in the oven until puffy and golden brown. Check on them after about 10 minutes and insert a toothpick in the center of the muffin. As soon as it comes out clean, take them out.

Note: The baking time can vary as all ovens are different; so be sure to check the muffins with the toothpick method after about 10 minutes, to ensure they don’t overcook. In a regular size muffin tin, this recipe should only bake for about12-15 minutes. If you are using a cake pan, it may take 20-25 minutes to bake.

Braised Beef With A Red Wine Reduction Sauce

So a few days ago, a couple of girlfriends came over to watch some chick flicks. In order to spend the maximum amount of time sitting on the couch relaxing and gossiping, I decided to make a meal that would take minutes to prepare, and literally take care of itself, cooking slowly all day. Braising is the perfect technique for entertaining, as it is a simple two step process. All you need to do is first sear the meat, and then add some aromatics and liquid to an oven safe covered vessel, and cook slowly for a few hours. Not only is this a simple way to entertain, but is extremely affordable because it is best to use a “lesser” cut of meat such as a pork shoulder, short ribs, or in this case some meaty cuts of beef ribs. Once cooked, the meat is fall off the bone tender, incredibly flavourful and can be paired with so many sides; the possibilities are endless. For the delicious recipe below, I used fettuccini to sop up the incredible pan sauce I created with the braising liquid and a little bit of cream and cheese. However if you don`t want to use pasta, feel free to serve this delicious beef and pan sauce with mashed potatoes, polenta, or any other starch you prefer.

Ingredients

Beef ribs or short ribs (whichever looks best at the grocery store or butcher)
Canola Oil
½ a bottle of red wine
3 garlic cloves, smashed
3 carrots roughly chopped into 1- inch pieces
3 stalks of celery chopped into 1-inch pieces
1 large onion or 2 small onion roughly chopped
2 cups of chicken stock
3 or 4 basil leaves
2 tbsps. sugar
1 small can of tomato paste
1 ½ cups of heavy whipping cream
2 tbsps. freshly grated parmesan cheese
4 tbsps. freshly grated pecorino romano cheese
Salt and Pepper

Directions

Braised beef

1.Preheat your oven to 350 degrees
2.Pat dry the beef ribs with paper towel and season generously with salt and pepper
3.Add about 2tbsps. of canola oil to the pan and heat on high. Sear the ribs in the hot pan for about 2 minutes per side.
4.Once golden brown on each side, add the beef to the cooking vessel you will be braising in
5.In the same hot pan, add all of the vegetables and season with salt and pepper
6.After cooking the veggies for about 5 minutes, add the basil and tomato paste. Again season with a little salt and pepper.
7.Cook the tomato paste with the veggies until the mixture is combined and smooth, then fill the tomato paste can with water and add it to the pan. Stir to combine, and cook on medium high heat for another 2 minutes.
8.Add the wine and sugar and allow the mixture to simmer for 3 minutes to burn off the alcohol.
9.Add the chicken stock, stir to combine; then add the entire pan of braising liquid to the beef.
10.Be sure to add enough braising liquid so that the meat is covered ¾ of the way. If there is not enough liquid, simply add more stock or even water.
11.Cover the cooking vessel and put it in the oven. Cook at 350 degrees for about 3 hours, or until the meat is fall off the bone and fork tender

Pan sauce and pasta
1.Remove the meat and strain the braising liquid with a fine sieve into a sauce pan
2.Heat the liquid on medium high and allow to reduce for about 10 minutes
3.Add the cream to the braising liquid. When the braising liquid and wine come to a bubble, turn down the heat to medium low, and reduce for another 10 minutes.
4.Add the pasta to plenty of boiling, salted water, and remember to strain the pasta when it is 2 minutes from being done.
5.Add the cheese to the sauce and taste. Add more salt and pepper if needed.
6.Shred the meat from the bone, and set aside to add to the pasta
7.Toss the pasta in the pan sauce, with the shredded beef. Allow the pasta to absorb the sauce and serve immediately, topped with freshly grated cheese


Note: You do not necessarily have to use both parmesan and romano cheese; you can easily use about 6 tbsps. of one. The measurement is also not exact, add as much cheese as you like. I used fettuccini for this particular recipe but if you are taking this to a party or potluck, I would recommend a short -pasta like penne rigate. I suggest this simply because it is easier to serve and may be less likely to dry out over time.

5 Basic “How-to” Tips While Working In The Kitchen

1.How do you get the garlic smell off your hands and fingers: Simply rub them in your kitchen sink; the stainless steal will absorb the excess garlic smell. Then wash with soap and water; smell gone!

2.How do you cook pasta perfectly: Be sure to boil it in plenty of water, and add enough salt that the water tastes like the sea. DO NOT add oil to the pasta water; it will only make the surface of the pasta slick and the sauce will only slide off, and not be absorbed. When the pasta is about 2 minutes from being perfectly el dente, drain it and add it directly to your sauce. This will allow the pasta to not overcook and ensure that the sauce is fully absorbed.

3.How do you ensure your food is perfectly seasoned: Season in layers! Meaning, every time you add an ingredient to your pot or pan, add a little salt and pepper. Do not wait to the last minute to add salt and pepper to your food, or it will just taste bland in some areas and salty in others. Also, by adding a little at a time, you can have full control over the seasoning. Remember, you can always add, but you can’t take it out.

4.How to get a great sear on your meat or seafood: Searing food means to caramelize or brown the sugars of the protein you are cooking; resulting in a beautiful, golden-brown crust. A simple tip, is pat your protein dry with a paper towel before adding it to a medium-high pan. Drying it will ensure you get a crusty sear instead of a gray-ish boil…yuck!

5.How do you thicken a stew, soup or sauce last minute: It’s called a beurre manie (burr-man-yay). In a bowl add equal parts butter and flour, and knead it together with a fork. Once combined, add it to the liquid and bring it back up to a bubble if not already there, to cook out the flour taste. Poof, you have a thickened sauce, that also has a glossy sheen because of the addition of butter. Typically you need only about 1 or two tablespoons of this mixture, so start small.

No Citrus in Sight.....Afternoon Delight?!

So, today my very good friend, fabulous author of redlipglossandheels.ca, and official “guinea pig” came over to visit me. While having a fabulous chat, I asked if she would care for some wine that I had leftover from the braised beef ribs I was preparing. I then immediately switched my offer to Sangria. I thought it would be so much more suitable, as it was super hot this afternoon. I typically like to include orange and other citrus in my Sangria, but I was fresh out. I decided to try a new concoction on her; muddled strawberry and white nectarine……mmmmm now is the time that I SO wish I could drink : ( I added a little of this, and a little of that, and set in the fridge to chill. When my BFF Odette joined Christina and me, I poured a beautiful fuchsia- glass full for each of them to try. They loved it; it was an instant summer hit! Not too shabby for a last minute experiment huh? Interested in this fabulously refreshing cocktail? Try it out following my recipe below. Cheers!

Ingredients

½ a bottle of Shiraz, or any wine you like
8 large strawberries
2 nectarines (any flesh colour is fine)
2 tbsps.sugar
1 container of your favourite prepared juice from concentrate. I prefer a berry flavour


Directions
1. Prepare the juice in a large jug
2. Add the wine to the juice
2. Puree one nectarine in a blender or food processor. I use my Magic Bullet.
3. “Muddle” or smash ½ the strawberries with the sugar. If your strawberries are firm you may also puree them with the nectarine and sugar, then strain thru a fine sieve into the mixture.
4. Stir to combine
5. Slice the remaining nectarine and strawberries and add to the mix.
6. Chill in refrigerator for at least 1 hour

Note: You may add as much fruit as you desire, this is just a “road map” for you to follow. And of course, depending on the sweetness of the fruit, you may add more sugar if needed. Also, feel free to add or substitute any summer fruit you like; trust me it will be delicious no matter what. As I always say, taste as you go; it’s the most important thing.