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!
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
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!)
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.
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.
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’!
This is Nanaimo, B.C.
These are Nanaimo bars.
After my New Year’s Eve party, I was left with a giant slab of Nanaimo bars. I gave some to the neighbours.
I was still left with tons of bars. B.B. and I extracted the chocolate and made cookies.
Haft a slab
We separated the layers and cut them into chunks.
Nanaimo bar chocolate chunks
We used this whole wheat chocolate chip cookie recipe from the Betty Crocker website. The semi-sweet chocolate chips were replaced with the Nanaimo chunks. We also added a wee bit of coconut.
The cookies were delish! Nanaimo cookies are definitely a one-time deal. I doubt I’ll have that many Nanaimo bars in my possession ever again.
This is one of my faves to serve as finger food or bring to a potluck. Children love this vegetarian treat: my 1 year old nephew ate 3 or 4 at my NYE party.
Spanakopita: My favourite spanakopita recipe is this one from the Food Network with a few tweaks. I use frozen spinach instead of fresh (3 packs) and replace the scallions with green onions. I also make them smaller, more bite sized, than the recipe calls for. This recipe easily makes 60 to 80 triangles, so be prepared to share.
Safeway makes a great phyllo pastry (bottom of picture). Parsley is not pictured.
Working with phyllo pastry: The secret is keep it moist. Once phyllo pastry (or dough) is exposed to the air, it starts to crack and becomes less malleable. Keep it covered with a damp (almost wet) tea towel.
Making the triangles is easy but time consuming. Throw on your favourite dance mix and boogie while you fold!
Tzatziki: Tzatziki sauce is delicious and incredibly healthy. Substitute with fat free yogurt and sour cream for a low calorie option. It can be used as a veggie and chip dip or a salad dressing. A great alternative to the evil ranch dressing.
- 3/4 cup plain Greek style yogurt (regular plain yogurt work just as well)
- 1/4 cup sour cream
- 1-2 minced cloves of garlic
- Squirt of lemon juice
- Approx 1/2 cup of grated cucumber (peeled or unpeeled depending on preference and type of cuke)
- Fresh ground pepper
Make ahead of time and let sit in the fridge overnight.