In Highschool, I could count on my youngest sister (in elementary school at the time) to cook up some pretty fantastic midnight snacks. While I was out with friends, Megan was at home watching Martin Yan—do you remember that guy? With his catchphrase “If Yan can cook so can you!”—Then, when my friends and I got home, Megan was more than happy to cook up her newly found recipes which were quickly devoured. Scallion (aka green onions, yes they are the same thing) pancakes were always a hit, and definitely a snack that would be made again and again.
With a mouthful of a name this bulgogi recipe is far from the traditional beef based Korean dish. Nevertheless this vegetarian filling leaves vegetarians and carnivores alike satiated and content. Packed with protein, tofu and quinoa are marinated in a korean style bulgogi sauce and then pan-fried until golden brown. It’s easy to feast, guilt free, on delicious lettuce wraps, with crunchy carrots and cabbage topped with quick pickled cucumbers.
A trip to our local farmers market has become somewhat of a Saturday norm. Rain or shine we are always sure to get there early, before the flocks gather and queues form at market stalls. The energizing beat of djembes hums in the background as we head straight to the bread stall, the egg guy, the blueberry grower and our favourite veggie farmer. We waste no time, we know what we want buying nearly all of our groceries for the week, whatever is in season. What we cannot find at the market, we pick up at our favourite organic groceteria as we make our way home.
I love bagels.
After having lived in Montreal for several years, I make a point of bringing back bagels each time I visit. I have even been known to have an empty suitcase in tow for the sole purpose of bringing back the amazing St.-Viateur bagels. Dense and chewy with a faintly distinct sweetness Montreal bagels are always cooked in a wood fire oven. Although there are a handful of Montreal-style bagelrys here on the west coast, nothing compares to a true Montreal bagel hot out of the fire torn apart and dipped directly in cream cheese.
French fries definitely fall into the category of my top five favourite foods. That may be a bold statement, but I don’t think I could ever get sick of a good french fry. I like to use russet or kennebec potatoes. Both varieties have good starchiness, which lends to perfect final texture: crispy exterior, fluffy interior. A great accompaniment to a burger or a sandwich, and equally amazing on their own. I could eat an entire plate, maybe even an entire tray of these fries.
Last Saturday the amazing maid of honour threw a fantastic bachelorette for our friend and lovely bride to be. With a wedding a few weeks away, on a remote BC island, at a summer camp, our bride is not what some might call your typical bride. Something different, low-key and outdoorsy was necessary to celebrate our very special lady. After a bit of planning, emailing and sorting of details the surprise was ready.
This soup packs a good amount of heat, that will be sure to make you sweat a little and cool you off on a hot summers day. Sometimes I can’t get the thought of a good ramen* out of my head, and chewy noodles in a hot salty broth haunt me for days. Every once in a while, noodles get the best of me and this is the recipe I use to put my mind at ease.
I am definitely lover of nearly anything that’s crunchy and salty. When I feel hunger setting in, rarely do I reach for the chocolate stashed in the fridge (hidden from my chocolate fiend partner), but rather it’s the chips that call my name, and well anything salty really. So when I go out for Indian food I almost always order pakoras, not even realizing how easy they are to make at home. The perfect balance of texture and taste.
After many years of hiking with my trusty field guide on hand I have come to know my surrounding forests rather intimately. I have been known to stop in the middle of a path to (geek out and) identify plants, always remembering the edible ones. There is something comforting in knowing how to identify the bounty that mother nature can provide. When summer comes around I am sure to keep my eyes peeled for any edibles, especially berries, because in all honesty wild berries are always better than cultivated berries.
Making my own corn tortillas was always something that I found intimidating. I was convinced that a tortilla press was necessary and without one I wouldn’t bother. Instead opting to buy premade corn tortillas which are almost always disappointing, too dry, too thick and often cracking upon consumption. But this past winter my partner and I spent a few months traveling around Mexico, and my view on homemade tortillas was forever changed. All of a sudden my eyes were opened to what a handmade tortilla could be.