Tag Archives: lunch

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.


Happy trails!


To celebrate the adding of an “unnecessary organizing” category to this site, I share here my alphabetized cookbook. It’s a 2-inch binder contains two dividers for each letter. Yes, I mean two, because the double letters are stapled together to create not … Continue reading

Drinking water fountain: the next generation

I saw this for the first time today: a public drinking water fountain specifically to refill your water bottle. Drinking water fountains went out of style for a while. People were worried about germs and preferred the convenience of bottled water.

Tap water so good for you and so good for the environment…this is a great idea!

Chug-a-lug and happy trails!

French toast pour bébé

Little Tiger is 10 months old so he can only eat the yokes of the egg. It works out wonderfully because I save the white for egg white omelets. He loves baby French toast, which is basically regular French toast babyfied.

Baby French toast (Pain doré pour bébé)

1 egg yoke (use this awesome trick to separate the white from the yoke.)
2-3 tbsp of water, baby formula or homogenized milk
A couple of pinches of cinnamon
1 slice of whole wheat bread, crusts removed, quartered

Combine egg, milk, cinnamon. Whisk. Dip bread pieces. Cook in non-stick frying pan (without oil or butter), or bake in oven on 350° for 15 minutes. (The book What to expect the first year, one of my bibles, tells moms to “Forgo the frying. Fried food shouldn’t be a part of anyone’s diet”).

I break the quarters into pieces for easy chewing.

Pan fry in non-stick pan without any butter

Is French toast (or Pain doré) considered an ethnic dish? I am French Canadian.

Traînées heureuses

Awesome trick: separating egg whites and yokes

I saw this trick for separating egg whites and yokes on CBC’s Steven and Chris.

Use a funnel!

I tried it this afternoon while making baby French toast (pain doré pour bébé).  The white oozes through the funnel while the yoke remains atop. It works perfectly, no fuss no muss.

Now get crackin’!