 |
| Singing! |
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| fun with markers (yes, I'm still a kid at heart) |
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| hair long enough to make the smallest of ponytails!!! |
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| sweet potato and kale pizza (recipes for pizzas coming) |
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| best b-day present = cirque de soleil |
amor,
r.
9.24.2012
Manic Monday (after a birthday)
Monday can be a bit of a rough day after a three day birthday weekend...but yet it comes. And then you become blessed by the simplest of things.
and here's a teaser of what the weekend involved...
oh yes :)
amor,
r.
amor,
r.
Posted with Blogsy
9.20.2012
Pad Thai Chicken
Tonight I conquered my fear of pad thai. Cooking pad thai that is (I have never had an issue with eating pad thai that I know of). I am no longer a pad thai chicken!
I will admit that my version of pad thai was not all that authentic (yes, it had ketchup in the sauce...you can appropriately gasp and shake your head now) but it was pretty good in the taste category. I've definitely paid more $ for worse-tasting pad thai. I do have some learning to do however, and exploring during the asian grocery store trips to find the real stuff.
And I should probably buy a proper wok. Which won't fit in my "stuffed to the gils" kitchen cupboards, but I digress.
This pad thai recipe is maybe not the best one out there, but it is probably healthier. It's also a good one for beginners (and boy am I a beginner when it comes to wok cooking!)
You'll need:
- 1/2 lime (squeeze juice out)
- 1 1/2 tbsp fish sauce
- 1 tbsp ketchup
- 1 tbsp brown sugar
- 1/2 tbsp soy sauce (I use sodium reduced)
- 1/2 tbsp finely chopped or grated ginger root
- 1 tsp sesame oil
- sprinkling of red pepper flakes
- 1/3 package of vermicelli rice noodles (I forgot to weight it, but I would guess a bunch with a diameter of 5cm)
- peanut oil (to cook in wok)
- 1/4 cup or small handful of very thinly sliced red onion
- 1/2 a large red pepper, very thinly sliced lengthwise
- 1 lg garlic clove, chopped finely
- 1 lg or 2 small chicken breasts, cut into bite size pieces
- 1/8 cup chopped green onion
- 1/8 chopped cilantro (or less if you don't like it as much as me!)
- 1-2 tbsp chopped nuts of your choice (peanuts, cashews, or almonds are best)
To Make: (serves 2, large serving each in a bowl)
1. Chop up all your ingredients that need to be chopped (ie, onion, red pepper, garlic, chicken, etc). You'll need these to be ready to add quickly to your dish as you cook (no time to do anything but mix! this cooks up fast!)
2. Whisk together lime juice, fish sauce, ketchup, brown sugar, soy sauce, gingerroot, sesame oil, and red pepper flakes in a medium size bowl. Set aside.
3. Boil a good 4 cups of hot water in a kettle. Pour boiling water to cover vermicelli noodles in a bowl. Drain noodles after 6 minutes. (If you've timed it right, you can do step 3 in the 6 minutes that the noodles soak; I set the timer so I know how much time I have left)
4. Heat your wok (or large frying pan in my case...) to high heat with a good bit of peanut oil. If using frying pan, turn down to medium heat before adding chicken. Stir chicken vigorously as it cooks for about 2-3 minutes. Add onions and garlic, stir for 45 seconds and then add red pepper. Keep stirring and cook for 2-3 more minutes.
5. Add drained noodles, green onion, cilantro, and chopped nut of your choice. Pour sauce over everything in pan and mix to coat for 1 min. Divide into 2 bowls and serve hot!
mmmm..good.
chau,
r.
I will admit that my version of pad thai was not all that authentic (yes, it had ketchup in the sauce...you can appropriately gasp and shake your head now) but it was pretty good in the taste category. I've definitely paid more $ for worse-tasting pad thai. I do have some learning to do however, and exploring during the asian grocery store trips to find the real stuff.
And I should probably buy a proper wok. Which won't fit in my "stuffed to the gils" kitchen cupboards, but I digress.
This pad thai recipe is maybe not the best one out there, but it is probably healthier. It's also a good one for beginners (and boy am I a beginner when it comes to wok cooking!)
Tongue Thai'd
tweaked from The Looneyspoons Collection by those lovely Polish sisters, Janet & Greta Podleski (who are some of my heroes in the cooking and joking writing categories!).You'll need:
- 1/2 lime (squeeze juice out)
- 1 1/2 tbsp fish sauce
- 1 tbsp ketchup
- 1 tbsp brown sugar
- 1/2 tbsp soy sauce (I use sodium reduced)
- 1/2 tbsp finely chopped or grated ginger root
- 1 tsp sesame oil
- sprinkling of red pepper flakes
- 1/3 package of vermicelli rice noodles (I forgot to weight it, but I would guess a bunch with a diameter of 5cm)
- peanut oil (to cook in wok)
- 1/4 cup or small handful of very thinly sliced red onion
- 1/2 a large red pepper, very thinly sliced lengthwise
- 1 lg garlic clove, chopped finely
- 1 lg or 2 small chicken breasts, cut into bite size pieces
- 1/8 cup chopped green onion
- 1/8 chopped cilantro (or less if you don't like it as much as me!)
- 1-2 tbsp chopped nuts of your choice (peanuts, cashews, or almonds are best)
To Make: (serves 2, large serving each in a bowl)
1. Chop up all your ingredients that need to be chopped (ie, onion, red pepper, garlic, chicken, etc). You'll need these to be ready to add quickly to your dish as you cook (no time to do anything but mix! this cooks up fast!)
2. Whisk together lime juice, fish sauce, ketchup, brown sugar, soy sauce, gingerroot, sesame oil, and red pepper flakes in a medium size bowl. Set aside.
3. Boil a good 4 cups of hot water in a kettle. Pour boiling water to cover vermicelli noodles in a bowl. Drain noodles after 6 minutes. (If you've timed it right, you can do step 3 in the 6 minutes that the noodles soak; I set the timer so I know how much time I have left)
4. Heat your wok (or large frying pan in my case...) to high heat with a good bit of peanut oil. If using frying pan, turn down to medium heat before adding chicken. Stir chicken vigorously as it cooks for about 2-3 minutes. Add onions and garlic, stir for 45 seconds and then add red pepper. Keep stirring and cook for 2-3 more minutes.
5. Add drained noodles, green onion, cilantro, and chopped nut of your choice. Pour sauce over everything in pan and mix to coat for 1 min. Divide into 2 bowls and serve hot!
mmmm..good.
chau,
r.
9.17.2012
Manic Monday again...
In the way of Mondays, this one has been very kind. Straight forward day at work, yummy dinner (already decided and defrosted...things are so much simpler when they are planned) and dark chocolate for dessert.
Happy Manic Monday!
r.
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| best snack of all time (all it needed was a glass of red....) |
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| No leftovers...I finally made the perfect amount of curry! |
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| Curried chickpeas = new awesome snack from new cookbook! |
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| Wearing your favourite shoes :) |
r.
9.10.2012
Just another manic monday
As the title of this post suggests, I am not a monday person. But I am a person who likes 80's bands that I only know the song lyrics to, and if asked, has to look them up.
I also like knitting, cooking, and long walks on the beach (okay, but seriously who doesn't like being on the beach for a long time?)
In part because I'm not a Monday person, and also because I like having regular things to do, here is the first Manic Monday photo album (that is, a bunch of pictures to make this monday even better!).
r.
ps. It's the Bangles...in case you were wondering.
I also like knitting, cooking, and long walks on the beach (okay, but seriously who doesn't like being on the beach for a long time?)
In part because I'm not a Monday person, and also because I like having regular things to do, here is the first Manic Monday photo album (that is, a bunch of pictures to make this monday even better!).
 |
| first dinner from the new cookbook! |
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| smoothie with a secret ingredient...or two. |
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| himym reruns... :) |
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| new skirt!!! |
ps. It's the Bangles...in case you were wondering.
9.07.2012
tacos!
Somewhere in the midst of our summer here in TO I became obsessed with tacos.
Now you have to know that my understanding of the word tacos is not (I repeat not) this:
Don't get me wrong - Old El Paso is trying their best to north-americanize the taco for the enjoyment of all the masses and while I appreciate the valiancy of their efforts, I cannot stomach their version of tacos. Just can't. Couple this with the fact that my hubby spent 3 years of his childhood living in Mexico, and I have a much better understanding of the traditional Mexican style taco (and that there is not one universal taco, but rather a variety of styles, flavours, and fillings all dependant on where you are and who's cooking). And most importantly, every good taco has a soft warm tortilla wrapping up the goodness you chose to put inside.
Obsessed with tacos, I even made my girlfriends go and eat at a taco food truck during our recent trip to NYC. In all fairness, it was not too far from the place we were staying (and recommended by our library travel book) and they know me well enough to not mess with me when I start talking passionately about something like tacos.
Now unfortunately my pictures of our incredible fish tacos and beef taco were deleted by my stupidity with the camera (another story for another day), but we did manage to get a picture of the outside of the truck later in the trip. We (I speak for all 3 of us) recommend - no, insist - you try them if you're ever in Queens, NYC (30th ave & 33rd street).
In keeping with the taco obsession, the minute I saw this recipe on farm + house + table, I knew I had to try it. There were too many things in the title for me not to try and make it - not to mention tacos! Many thanks for these wonderful ladies for a very yummy and husband approved easy friday night dinner!
To make (serves 2 people = 3 stuffed tacos each)
1. Mix apple, cucumber, red onion, jalapeno(s), cilantro together in a bowl. Add juice of lime, apple cider vinegar, and brown sugar to the bowl and stir it all together. Add more vinegar or juice of lime if you want it more cured. Set aside.
2. Add sour cream with chipotle sauce in separate bowl. Keep in fridge until assembly.
3. Heat grapeseed oil in small skillet/frying pan. On a clean plate spread breadcrumbs/mashed up crackers and add salt and pepper to taste. Coat 1/2 shrimp in the mix until they are good and covered and then place gently in hot oil. The shrimp will sizzle, so make sure you're wearing an apron! If the oil is jumping out of the pan at you, turn down the burner a little. Cook quickly (you may have to turn them once) until just pink with slightly browned flecks of mashed cracker/breadcrumbs. Transfer to paper towel to cool. Repeat with second half of shrimp.
4. Mash avocado in a bowl with the bit of juice from the lime. (I like to do this right before assembly time, so the avocado won't oxidize while I'm cooking the shrimp)
To assemble - warm your tortillas in another frying pan as you are assembling (wait until they bubble up a little - that means it's good and warm, but not toasted...unless you prefer that. Don't forget to flip them!). Place some of the mashed avocado down the centre of the tortilla, add 5-6 shrimps on top. Spoon the salsa on top of the shrimp, and then, as you curl the tortilla up, add a bit of the chipotle sour cream on top! Repeat with the remaining tortillas, warming the next one as you assemble. Serve immediately.
And that's it! Easy to make, but even easier to eat.
Enjoy!
r.
Now you have to know that my understanding of the word tacos is not (I repeat not) this:
Don't get me wrong - Old El Paso is trying their best to north-americanize the taco for the enjoyment of all the masses and while I appreciate the valiancy of their efforts, I cannot stomach their version of tacos. Just can't. Couple this with the fact that my hubby spent 3 years of his childhood living in Mexico, and I have a much better understanding of the traditional Mexican style taco (and that there is not one universal taco, but rather a variety of styles, flavours, and fillings all dependant on where you are and who's cooking). And most importantly, every good taco has a soft warm tortilla wrapping up the goodness you chose to put inside.
Obsessed with tacos, I even made my girlfriends go and eat at a taco food truck during our recent trip to NYC. In all fairness, it was not too far from the place we were staying (and recommended by our library travel book) and they know me well enough to not mess with me when I start talking passionately about something like tacos.
Now unfortunately my pictures of our incredible fish tacos and beef taco were deleted by my stupidity with the camera (another story for another day), but we did manage to get a picture of the outside of the truck later in the trip. We (I speak for all 3 of us) recommend - no, insist - you try them if you're ever in Queens, NYC (30th ave & 33rd street).
 |
| The King of Taco: they have everything you'd need in a taco - and the option to add/subtract as you so desire! |
Shrimp Tacos with Apple Cucumber Salsa
You'll need:- 250g (approx 30-40 individual) uncooked shrimp, peeled & deveined
- breadcrumbs, or unsalted crackers crushed up to resemble breadcrumbs
- salt & pepper to taste
- grapeseed oil (or other non-flavourful oil good for frying)
- corn tortillas
- an apple, diced (I like royal gala as they hold up well)
- 1/2 cucumber, diced
- 1/4 red onion, minced
- 1-3 jalapenos, minced (depending on your preference for heat, pick your # and remember to remove seeds and membranes for less heat)
- cilantro leaves, chopped
- 1 lime
- 1 Tbsp. apple cider vinegar
- 1 tsp of brown sugar
- 1/3 cup sour cream
- 1-3 tsp chipotle sauce (add tsp depending on your preference of heat)
- 1 avocado
To make (serves 2 people = 3 stuffed tacos each)
1. Mix apple, cucumber, red onion, jalapeno(s), cilantro together in a bowl. Add juice of lime, apple cider vinegar, and brown sugar to the bowl and stir it all together. Add more vinegar or juice of lime if you want it more cured. Set aside.
2. Add sour cream with chipotle sauce in separate bowl. Keep in fridge until assembly.
3. Heat grapeseed oil in small skillet/frying pan. On a clean plate spread breadcrumbs/mashed up crackers and add salt and pepper to taste. Coat 1/2 shrimp in the mix until they are good and covered and then place gently in hot oil. The shrimp will sizzle, so make sure you're wearing an apron! If the oil is jumping out of the pan at you, turn down the burner a little. Cook quickly (you may have to turn them once) until just pink with slightly browned flecks of mashed cracker/breadcrumbs. Transfer to paper towel to cool. Repeat with second half of shrimp.
4. Mash avocado in a bowl with the bit of juice from the lime. (I like to do this right before assembly time, so the avocado won't oxidize while I'm cooking the shrimp)
To assemble - warm your tortillas in another frying pan as you are assembling (wait until they bubble up a little - that means it's good and warm, but not toasted...unless you prefer that. Don't forget to flip them!). Place some of the mashed avocado down the centre of the tortilla, add 5-6 shrimps on top. Spoon the salsa on top of the shrimp, and then, as you curl the tortilla up, add a bit of the chipotle sour cream on top! Repeat with the remaining tortillas, warming the next one as you assemble. Serve immediately.
And that's it! Easy to make, but even easier to eat.
Enjoy!
r.
Holy Toledo!
on Tuesday I ordered the cookbook that the cute video I posted was about (if you haven't seen it, you should).
on Thursday, that cookbook arrived at my doorstep before dinner.
and while I normally don't praise giant money grabbing corporations...Amazon for the WIN!
Now excuse me while I go try not to drool over the latest merino cookbook family addition...
:)
r.
on Thursday, that cookbook arrived at my doorstep before dinner.
and while I normally don't praise giant money grabbing corporations...Amazon for the WIN!
Now excuse me while I go try not to drool over the latest merino cookbook family addition...
:)
r.
9.06.2012
Kitchen in Red
This past weekend my hubby went on a "dude's road trip"...and I stayed home and painted the kitchen. I know what you're thinking - how could I get any more domestic? - but I have to be honest and say I had it coming as I did leave him for my own foray to NYC with my two best girlfriends this summer. Payback is fair (although I don't remember him painting anything while I was gone...hmm).
Now I've been thinking/mentioning/talking about painting our kitchen red for quite some time now. We've been in our current place for a bit more than a year now and while we painted the bedrooms before moving in, and the bathroom upstairs shortly after, I left the kitchen-living-dining-lounging-hallway room alone, as I didn't know what colour we (or I should say "I") wanted to do, and as someone said, "there's a lot of wall here that you don't want to paint the wrong colour!").
(I know, best collection of drop cloths* you've ever seen!)
(or did you scroll down and check out the pictures before you read the post.....?)
The best part? The colour is called 'Bloody Mary'. Not that I picked it because of the name. I tried to get them to colour match to my gorgeous red kettle, but those people at Crate & Barrel have got the shiny protective layer recipe for kettles down, and so the colour-matching didn't happen (kinda looked brown when she tried). So I spent a 1/2 hour looking at swatches in the middle/outside/lighting section of Rona to try and match the colour to my naked eye - Bloody Mary was the winner!
Isn't she lovely?!
Now I just have to decide what to paint everything else! (suggestions welcome...although my aquamarine idea already got shot down...by my mom - aka wise paint colour advisor and teacher). But seriously, we couldn't be happier with the colour (hubby included)!
hoping you're now inspired to go red!
r.
Now I've been thinking/mentioning/talking about painting our kitchen red for quite some time now. We've been in our current place for a bit more than a year now and while we painted the bedrooms before moving in, and the bathroom upstairs shortly after, I left the kitchen-living-dining-lounging-hallway room alone, as I didn't know what colour we (or I should say "I") wanted to do, and as someone said, "there's a lot of wall here that you don't want to paint the wrong colour!").
These two before pictures say it all - blah, boring, only primed white walls. Part of me wonders at how I managed to wait more than a year...but then the other part sees the potential of white walls that are like a brand new untouched canvas just waiting for the possibilities.
Okay, enough waxing poetic. Here is the "almost got the paint on the walls" shot...
*read "old sheets"
...and voila! 3 coats later...RED KITCHEN!
(or did you scroll down and check out the pictures before you read the post.....?)
The best part? The colour is called 'Bloody Mary'. Not that I picked it because of the name. I tried to get them to colour match to my gorgeous red kettle, but those people at Crate & Barrel have got the shiny protective layer recipe for kettles down, and so the colour-matching didn't happen (kinda looked brown when she tried). So I spent a 1/2 hour looking at swatches in the middle/outside/lighting section of Rona to try and match the colour to my naked eye - Bloody Mary was the winner!
Now I just have to decide what to paint everything else! (suggestions welcome...although my aquamarine idea already got shot down...by my mom - aka wise paint colour advisor and teacher). But seriously, we couldn't be happier with the colour (hubby included)!
hoping you're now inspired to go red!
r.
9.05.2012
New Beginnings
so...it's been a while. oops! The summer has come and boom summer is gone. but I'm not complaining. I love fall, and the excitement of new starts. Doesn't hurt that September is my birthday month either!
This past weekend I had a good start to fall (in particular fall colours, as I painted my kitchen RED). Pictures to come, but so far, i'm loving it!
In addition to a hiatus, an excellent summer, and a newly painted kitchen, I've done a little bit of thinking (crazy that I found the time), as well as had some advice from my besties. I've decided to post a bit more often here, but in addition, focus more on what has become one of my passions in the past year - cooking good food!
To start off, here's a really cute home-made promo video for a cookbook that I've just ordered - I'm starting to have a problem...but more on that later!
chau,
r
This past weekend I had a good start to fall (in particular fall colours, as I painted my kitchen RED). Pictures to come, but so far, i'm loving it!
In addition to a hiatus, an excellent summer, and a newly painted kitchen, I've done a little bit of thinking (crazy that I found the time), as well as had some advice from my besties. I've decided to post a bit more often here, but in addition, focus more on what has become one of my passions in the past year - cooking good food!
To start off, here's a really cute home-made promo video for a cookbook that I've just ordered - I'm starting to have a problem...but more on that later!
r
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