Category: Free Inquiry

Post #1: Hunan Kung Pao with Chicken

I am trying to eat more vegetables and this recipe is packed with a great variety of delicious and nutritious veg. This recipe has a lot of preparation, but once you get going, it is pretty quick to assemble. This is for 6-8 people and yields great leftovers.

Ingredients:

680g Fresh Chinese Egg Noodles

2 tbsp Vegetable oil

1-5 birds-eye chilies

225g diced chicken breast

1/2 cup diced red pepper 

1/2 cup of diagonally cut carrot 

1/2 cup of diagonally cut celery 

2 cups of chopped bok choy 

1/4 cup roasted peanuts 

Human Sauce 

1/2 cup soy sauce 

1/2 chicken stock

2 tbsp brown sugar 

2 tbsp minced ginger

2 tbsp minced garlic 

2 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp cornstarch 

Instructions:

1. Bring a pot of salted water to full boil. Blanch the noodles for two minutes stirring well to loosen of the clumps of noodles. Drain the noodles immediately and flush them with cold water to stop cooking. Allow the noodles to drain and cool completely. Coat lightly with 1 tablespoon of vegetable oil to prevent sticking.
2. Heat 1 tablespoon of vegetable oil in a nonstick pan over high heat until it ripples. Add the desired amount of chillies to the oil and cook until blistered. Toss in the chicken and allow it to sear on one side, separating each piece to insure that the chicken cooks evenly, approximately two minutes. Flip the chicken. 
3. Add the onion, pepper, carrots and celery, cooking for two minutes until the vegetables are blistered and begin to soften. Toss in the bok choy and continue cooking until it turns bright green from the heat, approximately one minute.
4. Add the Hunan Sauce and bring to a simmer. 
5. Push the chicken and vegetables to one side of the pan. Add the noodles to the empty side. Toss very well to coat each ingredient with sauce. The sauce will thicken slightly as a chicken and vegetables cooked through thoroughly.
6. Divide into bowls and garnish each bowl evenly with roasted peanuts. Enjoy!

Post #2: Farmers (Second) Breakfast

My mom grew up on a dairy farm in Ontario, and her family always had two breakfasts in the morning. The first breakfast would be eaten so early the sun wouldn’t be up for another few hours and consisted of porridge in the winter and shredded wheat in the summer. They would then venture off and do all their morning chores, and by the time they were finished, they would be famished and ready for a second breakfast. Now, this will be the breakfast I will be sharing with you. It is delicious and satisfying. 

Ingredients:

Eggs

Bacon

Cherry Tomatoes

Toast

Seasonal fruit (Its winter so I am using an orange)

Salt & Pepper

Instructions:

1. Lay bacon flat in a cold pan. Turn up the heat to medium-high. Flip the bacon halfway. Remove bacon from heat. 
2. Add eggs to the same pan; we want to incorporate all that juicy bacon flavour. Add the desired amount of salt and pepper. I like over-easy style eggs so I will flip mine. 
3. Add tomatoes to the pan and generously apply salt. 
4. Toast your bread. Butter bread
5. Assemble all ingredients onto a plate and enjoy. 

Post #3: Salad Rolls with Peanut Sauce

I have a deep appreciation for the exquisite delight of salad rolls. Whenever I go to Thai or Vietnamese restaurants, I indulge in a tofu salad roll with peanut sauce. Their restaurant-quality allure has always captivated me, and I viewed them as a restaurant-only indulgence until recently. During a movie night, a friend of mine made some, and I was shocked that she made them herself. Emboldened by this, I decided to create these delectable rolls myself, especially since I don’t have money for that, so let’s make it ourselves. 

Ingredients: 

8 rice-paper wrappers

1 cup shredded romaine lettuce 

1/2 cup thinly sliced red cabbage

1 julienned cucumber

1 julienned red pepper

1 avocado 

1/2 cup cilantro leaves 

1/2 cup basil leaves 

1/2 cup mint leaves

Instructions:

1. Pour warm water into a large bowl. Dip one rice paper wrapper in water for 10 seconds. 
2. Place rice paper on a flat surface and place desired fillings in the center. 
3. Fold the rice paper inwards from the right side, then from the left, and roll it up firmly to enclose the filling. 

Peanut Sauce

Ingredients: 

1 cup peanut butter 

2 tbsp lime juice

1/4 cup soy sauce

2 minced cloves of garlic 

1/2 tsp chili flakes 

1 cup warm water 

1 tbsp sesame oil

1 tsp white sugar 

1tsp rice vinegar

Instructions: 

1. Combine all ingredients in a bowl and whisk into a smooth dip. Enjoy! 

Post #4: Pain Au Chocolat

Ingredients:

Chocolate Bar 

Pillsbury Original Crescent Croissants 

Instructions: 

1. Heat oven to 375.
2. Unroll the dough and separate it into 8 triangles. Add a square of chocolate. Roll up loosely. Place on an ungreased cookie sheet; curve into crescent shapes.
3. Bake 10 to 12 minutes or until golden brown. Lightly dust with icing sugar. 

Post #6: Earl’s Mediterranean Linguine

This is one of my favourite meals of all time, so I decided to write a creative essay about this recipe:

Ode to Earl’s Mediterranean Linguine: A Love Story in Every Bite

In the grand banquet hall of my culinary adventures, there exists one dish that reigns supreme, holding the scepter of my taste buds with unmatched prowess and affection. Yes, dear readers, I speak of none other than Earl’s Mediterranean Linguine—the magnum opus of my gastronomic journey.

The genesis of this love affair traces back to the tender age of twelve, an age ripe with innocence and wonder. Like clockwork, once a month, my mother and I would visit the  hallowed halls of the ballet. But before the ethereal dancers could grace the stage with their graceful pirouettes, there was a sacred prelude—a feast fit for royalty at none other than Earl’s. The most classiest of joints. 

Ah, the memories flood back like a wave of nostalgia crashing upon the shores of my mind. As I sat there, a wide-eyed adolescent, I found solace in a Margherita Pizza, while my dear mother indulged in the linguine—a dish that would etch itself into the annals of our family lore.

Yet, fate can be a capricious mistress, and as the years unfurled their tapestry, tragedy struck in the form of a menu revision. Earl’s, in a move that surely elicited groans of despair from gastronomes far and wide, bid adieu to the beloved linguine, leaving a culinary lacuna in its wake.

Oh, the lamentations that ensued! My mother, bless her soul, mourned the loss as though it were a dear friend departed too soon. But amidst the despair, a glimmer of hope emerged—a beacon of salvation in the form of a cookbook. Yes, dear readers, it was the very recipe for Earl’s Mediterranean Linguine that compelled me to procure this tome of culinary secrets.

And so, armed with determination and a pinch of nostalgia, I embarked on a quest to recreate this masterpiece in the comfort of my own kitchen. Each swirl of pasta, each toss of sun-drenched tomatoes and olives, became a symphony of flavors orchestrated with love and reverence.

For every time I conjure this dish from the depths of my kitchen, it’s not merely a meal—it’s a testament to the enduring bond between a mother and her child, between generations linked by shared culinary heritage. It’s a reminder that in a world fraught with chaos, there are still moments of sweetness and joy to be savored, one forkful at a time.

So here’s to you, Earl’s Mediterranean Linguine, you culinary siren whose siren song beckons me back time and time again. Long may you reign supreme in the pantheon of my favorite meals, forever entwined with the threads of love and family that bind us together.

Ingredients:

1 lb dried linguine

1 tbsp olive oil

1 1/2 cups grape tomatoes

1/4 roughly chopped kalamata olives

1/4 thinly sliced roasted red pepper

1 tbsp minced garlic

1 cup vegetable stock

1 tbsp cornstarch

1/4 cup thinly chopped basil

1/3 cup finely grated parmesan cheese (the real stuff!!!)

1/2 crumbled feta cheese

2 cups Mediterranean tomato sauce (recipe follows)

• 1 cup San Marzano tomato sauce
• 1/2 cup olive oil
• 1/3 cup sherry vinegar
• 1 tbsp lemon zest
• 2 tsp red pepper flakes
• 1/2 tsp fine salt
• 1/2 tsp ground black pepper
  • Place all ingredients in a mixing bowl and whisk until all ingredients are combined.

Instructions:

1. Cook linguine according to package directions in salted water. Drain, but do not rinse.
2. Heat olive oil in a skillet until shimmering.
3. Toss grape tomatoes, olives, roasted red peppers and minced garlic into the skillet and cook until tomatoes have blistered slightly.
4. Stir together the vegetable stock and cornstarch to form a slurry and then add to the skillet. Immediately add the Mediterranean tomatoe sauce and allow it to come to a simmer, approximatly five minutes.
5. Add pasta to the sauce and toss to coat each beautiful noodle.
6. Remove from heat and add the basil and parmesan to the noodles, twisting with a pair of tongs until well incorperated into the pasta.
7. Top with feta and serve immediatly. Enjoy!

Post #7: Money Back Guaranteed Brownies

Brownie Ingredients:

1 cup butter

1 cup white sugar

1 cup brown sugar

3/4 cup cocoa

3 large eggs

1 cup flour

1 1/2 tsp baking powder

1 1/2 tsp vanilla

1 cup chopped walnuts

Instructions:

1. Melt butter. Add sugars and cocoa and blend well.
2. Beat eggs in, one at a time.
3. Sift flour and baking powder into mixture and blend well.
4. Add vanilla and walnuts.
5. Pour into greased 9×13 inch pan. Bake at 350*F for 30 minutes. Cool.

Frosting Ingredients:

1/2 cup soft butter

1 cup icing sugar

2/3 cup cocoa

1 tsp vanilla

2 tbsp milk

2 tbsp hot coffee

Instructions:

1. Place butter, icing sugar, and cocoa in food processor and blend for 4 minutes.
2. Add vanilla, milk and coffee and blend until smooth.
3. Wait for brownies to cool before icing them. Enjoy

Post #8: The ULTIMATE Breakfast Sandwich

In the wake of the COVID-19 pandemic, many of us found ourselves mourning the loss of beloved local establishments. For me, it was the closure of my favorite deli in Calgary—an institution that had served up mouthwatering sandwiches for years. Determined to keep the spirit alive, I embarked on a culinary journey that resulted in the creation of what I now proudly call the Ultimate Breakfast Sandwich.

This recipe is not merely a replication of the deli’s breakfast sandwich; rather, it’s a culmination of years of experimentation and fine-tuning. I’ve tinkered with every element—the meats, the cheeses, the sauce consistency, even the choice of bread—until I arrived at a masterpiece that, dare I say, surpasses the original.

Ingredients: (Serves 1)

• Bagel croissant
• Egg
• sliced Havarti cheese
• Hot and spicy capicola ham
• Arugula
• Cream cheese
• Finely chopped roasted red peppers
• Red pepper flakes
• salt and pepper

Instructions:

1. To create the spread, mix together cream cheese, roasted red pepper, red pepper flakes and salt. Set aside.
2. Lightly toast bagel croissant.
3. Fry egg in pan with oil or fat (I prefer bacon grease when I have it on hand) on medium to high heat.
4. Place ham on egg and then flip so the ham side in down. Fry until crispy.
5. Remove from heat. Add cheese and cover until melty.
6. Spread the the spread onto the croissant. Add the ham, cheese and egg. Add arugula. Enjoy hot!

Post #9: Cheesy Caprese Chicken with Roasted Tomatoes

Looking for a dinner option that’s quick, easy, and bursting with flavor? Look no further! I present to you a dish that checks all the boxes—it’s creamy, it’s tangy, and it’s guaranteed to satisfy even the pickiest of eaters. I made this for my little cousins and they loved it, so it’s kid-friendly, making it perfect for family dinners or those times when you need to whip up something delicious in a pinch.

Instructions:

1. Line a baking sheet with parchment paper. Arrange tomatoes in a single layer on pan, cut side up. Drizzle with 1 tbsp olive oil and a pinch of salt and pepper. Use your hands to mix the tomatoes and the oil, but make sure you put them back in a tidy, single layer.

2. Roast tomatoes at 400*F for 40 minutes, or until they appear lightly caramelzed and the edges begin to brown.

3. While tomatoes are roasting, prepare chicken. Heat remaining 1 tbsp olive oil in a large, non-stick skillet over medium-high heat. Sprinkle chicken lightly with salt and pepper. Add chicken to to pa and cook until browned on one side. Flip the chicken breasts over, reduce heat to low and cover skillet with a lid. Make sure heat is low and lid fits snuggly. Cook chicken for 15 minutes. Remove from heat and let chicken rest in covered skillet for 5 minutes.

4. Return chicken to stovetop over low heat. Top each chicken breast with fresh mozzarella, followed by roasted tomatoes. Cover with lid and let stand 2 to 3 minutes until cheese is melted. Drizzle with balsamic reduction, then sprinkle with chopped basil.

Post #10: Glazed Salmon Rice Bowl with Roasted Sweet Potato, Avocado, and Cucumber

Ingredients:

For the Glazed Salmon:

• 2 salmon fillets
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• Salt and pepper to taste

For the Bowl:

• 2 cups cooked rice (white or brown, as per preference)
• 1 large sweet potato, peeled and sliced
• 1 avocado, sliced
• 1 cucumber, thinly sliced
• 1 cup pineapple
• Sesame seeds and chopped green onions for garnish
• Soy sauce or sriracha mayo for drizzling (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, minced garlic, salt, and pepper to make the marinade for the salmon.
3. Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Allow the salmon to marinate for at least 15-20 minutes while you prepare the other ingredients.
4. Arrange the diced sweet potato on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until tender and golden brown.
5. While the sweet potatoes are roasting, cook the rice according to package instructions.
6. Heat a skillet over medium-high heat. Remove the salmon fillets from the marinade, reserving the excess marinade. Place the salmon in the skillet, skin side down, and cook for 3-4 minutes until the skin is crispy and browned.
7. Flip the salmon fillets and pour the reserved marinade into the skillet. Cook for an additional 3-4 minutes, or until the salmon is cooked through and the sauce has thickened slightly, glazing the salmon.
8. Assemble the bowls by dividing the cooked rice among serving bowls. Top with roasted sweet potato cubes, sliced avocado, cucumber slices, and glazed salmon fillets.
9. Garnish with sesame seeds and chopped green onions. Drizzle with soy sauce or sriracha mayo if desired.
10. Serve immediately and enjoy your delicious and nutritious salmon bowl!

This salmon bowl is a delightful combination of flavors and textures, with the sweetness of the glazed salmon complementing the creaminess of the avocado, the crunch of the cucumber, and the earthiness of the roasted sweet potato. It’s a satisfying and wholesome meal that’s perfect for lunch or dinner. Enjoy!