Category Archives: cooking

Chick’n Alfredo

Last week my sister, a fantastic cook, whipped up a vegetable and turkey Alfredo pasta. So I copied her idea and it turned out heavenly!

  • 1 small package of Ziggy’s light Alfredo pasta sauce (or similar)
  • 2 Gardein Lightly Marinated Dijon Breasts, cut into pieces (or similar…omit the dijon sauce which is packaged separately)
  • 1/2 red onion chopped
  • 1 tomato diced big
  • 1/4 cup frozen peas
  • Bit of oil
  • 5 or 6 portions of whole wheat pasta, cooked
  • Makes 5 or 6 servings

Sauté onions slightly. Add fake chicken, cook until light brown. Stir in tomatoes and peas. Cook and stir until heated. Pour in Alfredo sauce. Cook until hot. Pour over pasta.

Five healthy vegetarian lunches for the whole week

Family-sized box of whole wheat pasta. It's the first time I bought such a large box: my growing family eats so much!

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Watermelons Are Perfectly Round Now

Remember when watermelons were oval-shaped? Now they’re round. I assume the redesign was for shipping purposes so that’s good.

A perfect sphere

I have mixed feeling about the complete overhaul of the watermelon (like, what happened to the seeds?) but at least it’s still juicy and delicious. 🙂

Vanilla Bean Iced Coffee

After a glorious yet busy day I need a caffeine boost to carry me through to the little guy’s bedtime.

  • Iced coffee is best made with the really strong stuff.
  • Instant or old bottom-of-the-pot coffee works great.
  • In large glass combine 1/3 coffee, cream and milk to taste (lots), a teaspoon of organic vanilla extract and sugar to taste.
  • Mix.
  • Fill with ice chips or cubes.
  • Use straw so it feels like a Starbucks visit! 🙂

Mexican gift from my sister

Happy sipping!

Royal Wedding Cupcakes

It has been forever and ever since I blogged. In my defense, taking care of a 14-month old while working full time keeps me busy. But also happy!

So this comes a little after-the-fact, and we all have Royal Wedding fatigue, but I wanted to post a picture of my Union Jack cupcakes.

Made with vanilla cake mix and canned icing (no homemade here! Please refer to first paragraph), these treats were a hit at the office. One lady said “you’re such a mom”. Thanks, Carol! 🙂

In a related story, stroll down memory lane and have a looksee at this original Charles and Diana mug.

Aurevoir!

Vietnamese subs

Asian-themed sub shops are all the rage nowadays. Vietnamese subs are the perfect crazy blend of Asian and French cuisine. My favourite spot, Kihn Do on International Avenue, sells a delicious veggie sub for $3.50.

I attempted to make Vietnamese subs (sometimes called Thai subs here in Canada). I bought all the ingredients at Hong Kong Supermarket on International Avenue. All I can say is yummers.

To make 4-5 subs
Sub-sized French baguettes
Bunch cilantro, roughly chopped
½ English cucumber, cut into matchstick-sized pieces
2 cloves garlic, minced
2-3 carrots, peeled and cut into matchstick-sized pieces
1 parsnip, peeled and cut into matchstick-sized pieces
1 lime
Salt and Pepper
1-2 Portabello Mushroom (for the vegetarians)
1-2 Boneless skiness chicken breast (for the meat eaters)
1-2 tbsp soy sauce
1-2 tbsp sesame oil
1 tbsp fish sauce
1 cup rice vinegar
1-2 tbsp canola oil
1 tsp white sugar
  • Lightly brush mushrooms and chicken with canola oil. Sprinkle with salt and pepper. Bake at 350 for 30 minutes. Slice mushrooms and chicken into bite-sized (long) chucks. Set aside, separately.
  • Flash boil carrots and parsnip for about 30 seconds. Remove from heat, strain, and put into bowl of rice vinegar. Allow to marinate as you prepare the subs. Strain after marination.
  • Mix sugar, lime juice, soy sauce, fish sauce and sesame oil in bowl. Add minced garlic. This is the sub sauce.
  • Assemble subs. Heat whole in oven on 400 for 5-10 minutes.

Exotic sauces and oils from Hong Kong Supermarket

Vietnamese sub veggie toppings

Sub-specific French baguettes

A first for me: flash boiling the parsnip and carrots followed by a plunge in rice vinegar

The all-important sub sauce was surprisingly creamy.

The vegetarian "meat" portabello mushrooms

Ăn ngon miệng! (Bon appetit!)

Happy trails!

Sweet potatoes for my sweet pea

I made some mashed sweet potato for the little one.

  • Cut into cubes 2 medium sized sweet potatoes.
  • Boil until soft. Mash.
  • Add dollop of margarine and pinch of brown sugar. Mix.
  • Freeze them in ice cube trays.
  • Once the food is frozen, pop them out and store them in bags.

Happy trails!

Slow Cooker Perogies

I had the sudden urge today to use my slow cooker. But I didn’t want to make a meat dish since I’m a vegetarian (but the rest of my family joyfully gnaws on meat, sometimes still attached to the bone, every chance they get). Actually, after eight glorious meat free years, I now eat seafood from time to time, so call me a flexitarian. I feel like the fish are happier in their last moments of life. They don’t seem to have horrible lives like penned up chickens and cows. I thought of making veggie chili but I only had a 20 minute window to prep my dish. So I tried something new: slow cooker perogies.

I created a butter and onion sauce (1/2 c of unsalted butter, 1 whole onion chopped fine) in my wok. I added a whole box of perogies (about 35) to the slow cooker, drizzled with the butter and onion sauce, and sprinkled with fresh ground pepper, fresh ground sea salt, freshly chopped parsley and a dried bay leaf. It cooked on high for about 2.5 hrs. Served up with a green salad and barely there oil/vinegar dressing and presto chango! A delicious meal enjoyed by all. This is not what I would call health food, so an after dinner walk was in order.

before

Happy trails!