tag:blogger.com,1999:blog-69369361019302391062023-06-15T01:50:14.824-06:00JULESTOPIAA foodie's adventures in the kitchen & beyond.Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-6936936101930239106.post-31862689682918801492017-05-21T15:00:00.001-06:002017-05-22T20:43:47.385-06:00Garlic and Lemon Shrimp Spaghetti<p style="margin: 0px 0px 4px; font-size: 19px; line-height: normal; color: rgb(69, 69, 69);"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">This has got to be my favourite pasta dish. It's quick, easy, and always a hit, especially with my toddler who loves shrimp. The garlic, butter, lemon, and basil combination makes this dish packed with fresh flavours that compliment the shrimp really well. I typically use spinach for the greens but this will also work with other green veggies such as peas, broccolini, zucchini, kale, or arugula. </span></p><p style="margin: 0px 0px 4px; font-size: 19px; line-height: normal; color: rgb(69, 69, 69);"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></p><p style="margin: 0px 0px 4px; font-size: 19px; line-height: normal; color: rgb(69, 69, 69);"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">This is great as a meal on its own, but if you're feeding a larger group, serve it with a side salad and some garlic bread for a comforting pasta meal at home. Leftovers are fantastic for lunch the next day heated up for a couple of minutes in the microwave and topped with more freshly grated, parmesan cheese.</span></p><p style="margin: 0px 0px 4px; font-size: 19px; line-height: normal; color: rgb(69, 69, 69);"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></p><p style="margin: 0px 0px 4px; font-size: 19px; line-height: normal; color: rgb(69, 69, 69);"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Hope you enjoy this simple, yet gratifying pasta dish!</span></p><p style="margin: 0px 0px 4px; font-size: 19px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Semibold'; font-weight: bold;"><br></span></p><p style="margin: 0px 0px 4px; font-size: 19px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Semibold'; font-weight: bold;">INGREDIENTS:</span></p>
<ul>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: Menlo-Regular; font-size: 10px;"></span><span style="font-family: '.SFUIText';">8 ounces spaghetti</span></li>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: Menlo-Regular; font-size: 10px;"></span><span style="font-family: '.SFUIText';">12 ounces large shrimp, peeled and deveined</span></li>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: Menlo-Regular; font-size: 10px;"></span><span style="font-family: '.SFUIText';">4 tablespoons unsalted butter</span></li>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: Menlo-Regular; font-size: 10px;"></span><span style="font-family: '.SFUIText';">2 tablespoons extra virgin olive oil</span></li>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: Menlo-Regular; font-size: 10px;"></span><span style="font-family: '.SFUIText';">6 cloves garlic, minced</span></li>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: Menlo-Regular; font-size: 10px;"></span><span style="font-family: '.SFUIText';">1 lemon, rind grated, and juice set aside</span></li>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: Menlo-Regular; font-size: 10px;"></span><span style="font-family: '.SFUIText';">3 cups spinach</span></li>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: Menlo-Regular; font-size: 10px;"></span><span style="font-family: '.SFUIText';">1 cup fresh basil, roughly chopped</span></li>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: Menlo-Regular; font-size: 10px;"></span><span style="font-family: '.SFUIText';">1/4 cup freshly grated parmesan cheese</span></li>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: Menlo-Regular; font-size: 10px;"></span><span style="font-family: '.SFUIText';">freshly ground Himalayan salt and black pepper, to taste</span></li>
</ul>
<p style="margin: 0px 0px 4px; font-size: 19px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69); min-height: 24px;"><span style="font-family: '.SFUIText-Semibold'; font-weight: bold;"></span><br></p>
<p style="margin: 0px 0px 4px; font-size: 19px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Semibold'; font-weight: bold;">DIRECTIONS:</span></p>
<ul>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: Menlo-Regular; font-size: 10px;"></span><span style="font-family: '.SFUIText';">Marinate shrimp with half of minced garlic, olive oil, and grated lemon rind. </span></li>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: Menlo-Regular; font-size: 10px;"></span><span style="font-family: '.SFUIText';">In a large pot, boil water with a pinch of salt and cook pasta to al dente (about 6 minutes). </span></li>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: Menlo-Regular; font-size: 10px;"></span><span style="font-family: '.SFUIText';">In a seperate, heavy bottomed skillet, melt the butter and sauté the marinated shrimp over medium heat until its starting to turn pink (about a minute). </span></li>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: Menlo-Regular; font-size: 10px;"></span><span style="font-family: '.SFUIText';">Add pasta, spinach, and pasta water, stirring frequently, until spinach is wilted and shrimp is completely pink and cooked through (about 1-2 minutes). </span></li>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: Menlo-Regular; font-size: 10px;"></span><span style="font-family: '.SFUIText';">Remove from heat.</span></li>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: Menlo-Regular; font-size: 10px;"></span><span style="font-family: '.SFUIText';">Add in lemon juice, parmesan cheese, and chopped basil. </span></li>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: Menlo-Regular; font-size: 10px;"></span><span style="font-family: '.SFUIText';">Season with salt and pepper to taste and mix well.</span></li>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: Menlo-Regular; font-size: 10px;"></span><span style="font-family: '.SFUIText';">Serve immediately, garnished with more basil.</span></li>
</ul>
<p style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69); min-height: 22px;"><span style="font-family: '.SFUIText';"></span><br></p>
<p style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">Serves 4-6</span></p><br><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-EE811xtql-w/WSIBe4emNEI/AAAAAAAAA6I/Pxr154Qg1A4InuLIbAIi4Z-qLMO24JsmwCHM/s640/blogger-image-906124447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-EE811xtql-w/WSIBe4emNEI/AAAAAAAAA6I/Pxr154Qg1A4InuLIbAIi4Z-qLMO24JsmwCHM/s640/blogger-image-906124447.jpg"></a></div>Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0tag:blogger.com,1999:blog-6936936101930239106.post-78644757272250309152017-01-05T17:02:00.001-07:002017-01-05T17:05:59.305-07:00Asian Meat Balls<div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-A9IUrkvzZx0/WG7fNPYIPPI/AAAAAAAAA5o/otDVOlVVcN8/s640/blogger-image--2051864681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-A9IUrkvzZx0/WG7fNPYIPPI/AAAAAAAAA5o/otDVOlVVcN8/s640/blogger-image--2051864681.jpg"></a></div><br></div><div><br></div>The first time I tasted these meatballs at my mother in-laws, I was blown away. They were crisp on the outside and tender and juicy on the inside. I was hooked! I've made them only a few times myself and once I added spinach instead of mushrooms. I think the key ingredient here is the cornstarch which gives it that outside texture that makes them the best, in my opinion. They keep great in the freezer as well so double the recipe to make a huge batch and freeze them in freezer bags for a quick and easy meal. <div><br></div><div>*Note: I've played around with the temperature and have cooked them at 400 degrees for 40 minutes in the convection setting from frozen and they turned out fantastic! </div><div><br></div><div><b>Ingredients:</b></div><div><b><br></b></div><div>1 lb ground pork</div><div>1 cup water chestnuts, diced small</div><div>1 large egg</div><div>1 tbsp soya sauce </div><div>1 tbsp sherry or red wine</div><div>1/4 tsp salt</div><div>1 tsp sugar</div><div>2 cloves garlic, minced</div><div>1/4 tsp ginger, minced or microplaned</div><div>2 tbsp cornstarch</div><div><br></div><div><b>Directions:</b></div><div><b><br></b></div><div>1. Combine all ingredients in a bowl and mix well.</div><div><br></div><div>2. Form into balls, around 1 to 1.5 inches in diameter. </div><div><br></div><div>3. Bake on a cookie sheet lined with parchment at 325 degrees for approximately an hour, turning once in between. </div><div><br></div><div>4. Serve topped with herbs, sesame, seeds, & your choice of dipping sauce. </div><div><br></div><div><p style="margin: 0.5em 0px 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Thanks for visiting! Let me know how you like this recipe in the comments😊.</span></p><p style="margin: 0.5em 0px 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Jules ❣</span></p></div><div><br></div><div><br></div>Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0tag:blogger.com,1999:blog-6936936101930239106.post-4489231106552159722016-12-22T16:38:00.001-07:002016-12-22T16:54:27.421-07:00Christmas Whipped Shortbread Cookies<div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-Cf8wa1oj0HQ/WFxkDGx0ODI/AAAAAAAAA5Q/lf2-xEhttfM/s640/blogger-image--1821144921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Cf8wa1oj0HQ/WFxkDGx0ODI/AAAAAAAAA5Q/lf2-xEhttfM/s640/blogger-image--1821144921.jpg"></a></div><br></div><div>The holidays wouldn't be complete without Christmas baking! Traditionally, Filipinos don't do a lot of baking and our holiday cookies usually consists of the Danish kind that comes in a blue tin. So when I first tasted whipped shortbread at my mother in laws, I was hooked and addicted. I literally inhale these during the holidays. I love the melt in your mouth, buttery, decadence without being overly sweet. </div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Last year, I started baking them at home to start a new Christmas tradition with my daughter. My dear friend Sam came over to help and she showed me her version with the glazed cherries. I thought the cookies were delightful as is but those glazed cherries make them amazing. And I love the pop of Christmas colours that they add. These treats are are great for gifting and are super easy to make with only 5 ingredients! </span></div><div><br></div><div><p style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">Whipped Shortbread Cookies</span></p>
<p style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69); min-height: 22px;"><span style="font-family: '.SFUIText';"></span><br></p>
<p style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">Ingredients:</span></p><p style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';"><br></span></p><p style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">1 cup salted butter</span></p>
<p style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">1 1/2 cups white flour</span></p>
<p style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">1/2 cup icing sugar</span></p>
<p style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">1 tsp vanilla</span></p>
<p style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">glazed cherries cut in half</span></p><p style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';"><br></span></p><p style="margin: 0px; line-height: normal; color: rgb(69, 69, 69);"><font face=".SFUIText">Directions:</font></p>
<ol>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">Combine butter, icing sugar, & vanilla in a mixing bowl.</span></li>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">Whip in mixer low until consistency is smooth.</span></li>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">Add flour slowly and increase speed of mixer. Let the dough mix on medium-high for 5-10 minutes until light and fluffy. </span></li>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">Using a small cookie scoop, drop on ungreased baking sheet lined with parchment.</span></li>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">Top with halved glazed cherry. </span></li>
<li style="margin: 0px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">Bake at 350 degree pre-heated oven for 13-15 minutes. </span></li>
</ol><div><font color="#454545" face=".SFUIText">Makes about 20-24 cookies.</font></div><div><font color="#454545" face=".SFUIText"><br></font></div><div><font color="#454545" face=".SFUIText">Thanks for visiting! Let me know what youbthing of this recipe in the comments! </font></div><div><font color="#454545" face=".SFUIText"><br></font></div><div><font color="#454545" face=".SFUIText">💖 Jules</font></div></div>Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0tag:blogger.com,1999:blog-6936936101930239106.post-63133430433024235622016-08-10T14:17:00.001-06:002017-01-05T17:06:21.084-07:00Easy Mini Banana Muffins<div id="recipe-ingredients" class="entry-details" style="clear: both;"><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-MdeERGQbNkM/V6una5Bz62I/AAAAAAAAA4I/a5JY51Az0d8/s640/blogger-image-60022092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-MdeERGQbNkM/V6una5Bz62I/AAAAAAAAA4I/a5JY51Az0d8/s640/blogger-image-60022092.jpg"></a></div><div class="separator" style="clear: both;"><br></div>Bananas are a staple at our house, but there's always one or two very ripe ones at the end of the week that are too sweet to eat on their own. This is when the brown freckles have taken over most of the yellow skin. At this point, I think many people including my husband throw them away, thinking the fruit has gone bad. Don't do it! It's actually perfect for baking!!!</div></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I toss them in the freezer and when I have 3 on hand, I make this quick mini muffins that my toddler absolutely loves. If you're a parent then you know how fickle toddlers can be with food. She's yet to turn down one of these perfectly sized little snacks! It's so easy, it makes a great cooking activity to do with a little one on a rainy day! </span></div></div><div id="recipe-ingredients" class="entry-details" style="clear: both;"><b><br></b></div><div id="recipe-ingredients" class="entry-details" style="clear: both;"><b>Ingredients:</b></div><div id="recipe-ingredients" class="entry-details" style="clear: both;"><br></div><div id="recipe-ingredients" class="entry-details" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 very ripe bananas, mashed</span></div><div id="recipe-ingredients" class="entry-details" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/3 cup melted butter </span></div><div id="recipe-ingredients" class="entry-details" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 cup raw brown sugar </span></div><div id="recipe-ingredients" class="entry-details" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 large egg</span></div><div id="recipe-ingredients" class="entry-details" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp vanilla extract </span></div><div id="recipe-ingredients" class="entry-details" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp baking soda </span></div><div id="recipe-ingredients" class="entry-details" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tsp baking powder</span></div><div id="recipe-ingredients" class="entry-details" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup whole wheat flour</span></div><div id="recipe-ingredients" class="entry-details" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Pinch of pink himalayan salt</span></div><div id="recipe-ingredients" class="entry-details" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 cup peanut butter chips</span></div><div id="recipe-ingredients" class="entry-details" style="clear: both;"><span style="-webkit-text-size-adjust: auto;">2 tbsp melted coconut oil</span></div><div id="recipe-ingredients" class="entry-details" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div id="recipe-ingredients" class="entry-details" style="clear: both;"><span style="-webkit-text-size-adjust: auto;"><b>Directions:</b></span></div><div id="recipe-ingredients" class="entry-details" style="clear: both;"><span style="-webkit-text-size-adjust: auto;"><b><br></b></span></div><div id="recipe-method" class="entry-details" style="clear: both;"><p style="margin: 0.5em 0px 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. Pre-heat the oven to 350°F.</span></p><p style="margin: 0.5em 0px 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. Using a silicone brush, grease 24 mini muffin pan with coconut oil. Put any leftover oul aside. </span></p><p style="margin: 0.5em 0px 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3. In a mixing bowl, add the mashed bananas, melted butter, egg, sugar, and mix well.</span></p><p style="margin: 0.5em 0px 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4. Stir in the baking soda, salt, and flour. Mix well until smooth.</span></p><p style="margin: 0.5em 0px 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5. Using a small cookie scoop, transfer batter into the mini muffin pan. Top with peanut butter chips.</span></p><p style="margin: 0.5em 0px 0px;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6. Bake for 20-25 minutes at 350°F or until a toothpick is inserted into the center and comes out clean.</span></p><p style="margin: 0.5em 0px 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">7. Remove from oven and brush the tops with remaining melted coconut oil. </span></p><p style="margin: 0.5em 0px 0px;"><span style="-webkit-text-size-adjust: auto;">Makes 24 mini muffins. </span></p><p style="margin: 0.5em 0px 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Thanks for visiting! Let me know how you like this recipe in the comments😊.</span></p><p style="margin: 0.5em 0px 0px;"><span style="-webkit-text-size-adjust: auto;">Jules ❣</span></p></div>Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0tag:blogger.com,1999:blog-6936936101930239106.post-23298797712322933672016-06-30T22:16:00.001-06:002016-08-10T14:18:35.359-06:00Chicken & Rice Soup<div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-JZ11TvNc-yA/V3Xutp6fG0I/AAAAAAAAA3s/aWCPL5qgZZQ/s640/blogger-image--160324617.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-JZ11TvNc-yA/V3Xutp6fG0I/AAAAAAAAA3s/aWCPL5qgZZQ/s640/blogger-image--160324617.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">This Chicken & Rice Soup is a variation on a dish called Lugaw, found in Filipino cuisine. A popular childhood comfort food favourite, Lugaw is a simple dish similar to the Chinese congee. Just like me, it's one of my toddler's all time favourite foods! She's popping out her incisors at the moment and dinner has been a challenge lately so I thought I'd make her something not just comforting but also easier for her to eat. </div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I used store bought rotisserie chicken, which I deboned and shredded. I only used about a third of the meat and saved the rest to use for chicken salad tomorrow. You can use boxed chicken stock instead of making your own from the chicken carcass, but I didn't have any on hand so I had to make do with what I had. It's an extra step and adds about 20 minutes to the total cook time, but I find homemade stock from rotisserie chicken carcass a lot more flavourful than boxed stock, and it was easy enough to let simmer while I got the vegetables chopped.</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I used pre-cooked rice, leftovers from earlier this week which cut about 20 minutes off the cook time so I guess that evens it out with the stock. We tried a new brand and type of rice from our usual brown jasmine. Its sprouted brown & and black japonica rice that I got from Costco. When its cooked, the black rice turns into a purplish colour which was a little odd at first but it tasted pretty good! It reminded me of this sushi place we ate at in Victoria a few years back when we were still kid-free. Can't remember the name of it now but I distinctly remember them using black japonica rice. The owner of the small restaurant touted the health benefits of the black rice so passionatelh he even handed us a pamphlet filled with its health benefits to read while we waited for our order to come! It was a little weird eating sushi with purple rice, but I'm a sushi fiend so that didn't really stop me. </span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Ok, enough reminiscing and back to the soup, lol! I topped it with finely sliced Thai basil from my herb garden as garnish since I had no green onions on hand. Traditionally, Lugaw is also garnished with crispy fries garlic and onions, and sliced hard-boiled eggs but I'm too lazy to do that on a weeknight, lol! Its also flavoured with a squeeze of calamansi or lemon before serving, but with my toddler teething, I figured it's best to go without the citrus this time around. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">This recipe is not exactly the old-school way of cooking Lugaw with the shortcuts, the type of rice, the addition of vegetables, and the improv garnish but I have to get those veggies in for the little munchkin and also work with the ingredients I had on hand. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Ingredients:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1 rotisserie chicken carcass</div><div class="separator" style="clear: both;">1/3 rotisserie chicken meat, de-boned and shredded</div><div class="separator" style="clear: both;">6 cups water</div><div class="separator" style="clear: both;">1 tsp minced garlic</div><div class="separator" style="clear: both;">1 small onion, chopped</div><div class="separator" style="clear: both;">1 thumb size nub of fresh ginger, grated</div><div class="separator" style="clear: both;">1 tbsp butter</div><div class="separator" style="clear: both;">2 cups diced carrots</div><div class="separator" style="clear: both;">1 medium apple, diced with skin on</div><div class="separator" style="clear: both;">1.5 cups cooked rice</div><div class="separator" style="clear: both;">salt & pepper to taste</div><div class="separator" style="clear: both;">finely sliced Thai basil or green onions for garnish</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Directions:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1. Simmer rotisserie chicken carcass in water for 20 minutes on high. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">2. Drain stock then set aside.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">3. In a soup pot on medium heat, sauteé garlic & onions in butter until transluscent or lightly browned. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">4. Add chicken, carrots, apples, & rice and stir. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">5. Season with salt and pepper.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">6. Add stock and bring to a boil. Reduce heat to low and simmer, stirring regularly until a porridge consistency is reached.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">7. Garnish with Thai basil or green onions and enjoy! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Serves 4-6. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Thanks for visiting my blog! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Jules ❣</div>Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0tag:blogger.com,1999:blog-6936936101930239106.post-68925160969751016542014-02-06T21:20:00.000-07:002014-02-06T21:51:32.682-07:00Sopas (Filipino Chicken Noodle Soup)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">It's been very cold here in Calgary, with temperatures hovering between -22°C to -33°C this past week. This has been very fitting considering <a href="http://calgary.gastropost.com/" target="_blank">Gastropost Calgary</a>'s mission this week is called "Warm It Up"! So I figured what a great time to make some c</span><span style="font-family: Arial, Helvetica, sans-serif;">hicken soup, the quintessential comfort food. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Every culture out there has a variation that moms have been making for their little ones on a cold day or during sick days. The Filipino version called Sopas (literally "soups" in Spanish), is a creamy version traditionally made with macaroni and evaporated milk. Because my partner, Jesse and I have adopted a low carb, ketogenic, paleo(ish) lifestyle, I made a few tweaks to my grandma's recipe to recreate this childhood favourite of mine. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Whenever I make Sopas, m</span><span style="font-family: Arial, Helvetica, sans-serif;">emories of my grandma and Christmas holidays when we lived in the Philippines come to mind. She used to serve us this soup for Noché Buena (Christmas Eve dinner), along with a huge pot of creamy hot chocolate, made from raw cacao blocks. Both were the highlight of the meal, eaten right before we went to Misa de Gallo (Midnight Mass). </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">My grandma just turned 90 last December so she doesn't spend much time in the kitchen anymore, especially with multiple double knee surgeries in the past few years. But all the cooks in my family have taken her recipe and adapted it to their own. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This soup is quite easy to make on the stove top or in the slow cooker. There is some prep work involved with the mise en place, especially because my grandma's recipe calls for dicing the vegetables. This is optional and you can chop the vegetables in larger chunks, however, I do prefer the smaller pieces since it is easier to get a little bit of everything in one bite:) </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Aside from the macaroni and the evaporated milk, the traditional recipe also calls for vienna sausages or ham. Because I am not a huge fan of vienna sausage and because it and ham are both overly processed and not paleo friendly, I omitted them altogether. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The macaroni I replaced with shiratake noodles which is low in carb and low in calorie. The evaporated milk I replaced with full fat cream. I also added broccoli, which is not traditionally included, but I had some on hand so I thought, why not? </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I know some paleo purist are very strict with no dairy at all, but we are following a ketogenic/paleo-ish lifestyle, so as long as the carb contents fit within our daily allowance for ketosis, we are going for it! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Fish sauce is also in the grey area, however, it is made from fish and salt, both are natural ingredients so as long as you read the ingredients and there isn't anything there that you don't know as a non-scientist, I think it's fine. Besides, fish sauce is an ancient condiment, widely used in ancient Asia and even ancient Rome, which they called "garum".</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">My grandma used to just chop the chicken, bones and all, into small pieces and brown lightly before adding water to make the stock. Then she adds all the other ingredients and simmer until tender and serve. My version is more "eater" friendly especially because Jesse hates having to watch for bones in chunks of meat when eating soups. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I roasted the chicken in the oven first, bone in and skin on, as this gives it a lot more flavour. Then I removed from the bone and skin and chopped the meat into bite-sized pieces. You can chop the skin and pan fry it until crispy. This is called chicharron and can be eaten as a snack, just like pork rinds, which is still keto/paleo friendly. You can also use it as an extra condiment for the soup along with the green onions. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I included the drippings from roasting the chicken in the broth to add more flavour. You can also use the roast chicken you can get from grocery stores instead of roasting your own, for convenience. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The soup really hit the spot and makes enough for left overs the next day. I find the flavours become more prominent the next day and it keeps very well in the fridge especially with the shiratake noodles, which doesn't soak up the broth and get soggy like wheat based pasta does.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Here's the recipe:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2 chicken thighs, legs attached, with bone & skin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp avocado oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp minced garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 medium onion, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 medium carrots, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 celery stalks, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 small broccoli head, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 - 120 g package shiratake noodles, cut into 1 inch pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 - 900 ml organic chicken broth</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup full fat cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp fish sauce (you can substitute salt, if you don't have any or can't find paleo friendly versions)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt & pepper to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 stalks green onions to garnish, sliced</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Pre-heat the oven at 350°F. Season chicken with salt & pepper and bake for 45 minutes. Let cool, remove skin and bones and chop into small cubes. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a soup pot, heat avocado oil on medium. Sauteé onions and garlic until lightly browned. Add broth and bring to boil. Add all the other ingredients and let simmer until vegetables are tender.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serve in hot and garnish with green onions. Enjoy!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Serves 4 as a meal, 6 as a starter.</b></span><br />
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Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0Calgary, AB, Canada51.0453246 -114.0581012000000150.7256451 -114.70354820000001 51.3650041 -113.4126542tag:blogger.com,1999:blog-6936936101930239106.post-3079742331187147222014-02-03T18:17:00.001-07:002014-02-06T19:20:50.470-07:00Butter Chicken Hut Restaurant Review<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">I've been on a cyclical ketogenic lifestyle for about 6 months now and along with daily yoga and cardio, have greatly improved my health & wellness. Jesse on the other hand wasn't completely sold on a low carb lifestyle until now. He started reading a book called The Primal Blueprint by Mark Sisson and we've decided to adopt a strict primal/paleo(ish) lifestyle starting today. So last week we got our carb cravings out, especially for rice and bread. I've had a bad craving for Indian food for awhile now and the last time we had it was months ago. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Our normal staple for Indian in our area is Karma on 130th. It's very delicious and we have been there a few times over the years. They serve consistently great meals every time. However, we were not in the mood to dine out or even go out to pick up take out due to the weather. We have never had Indian delivery before and decided to try out Butter Chicken Hut, a new take out/delivery restaurant that opened up in the Copperfield area. </span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I found out about this place during my morning walks. I saw a sign advertising for it near the park where I frequently take my furry kid, Jambi. Butter Chicken Hut is also a pizza joint under the name Great Canadian Pizza. We haven't tried their pizza yet but the reviews I've read say that their donair pizza is suppose to be really good. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Jesse & I decided on the usual Indian dishes we order from a sit down restaurant. This includes butter chicken (of course!), lamb korma, & beef vindaloo. We accompanied these with an order of vegetable pakora, saffron rice, & garlic naan. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">We ordered over the phone and was told it would be around 30 to 40 minutes. Our order arrived within 40 minutes, hot and fresh. Delivery was free for orders over $25 but they did charge a few dollars when paying by debit or credit. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The butter chicken was creamy and flavourful, with huge chunks of breast meat that was juicy. I was really impressed with the lamb korma. The lamb was tender & juicy, and the sauce was nutty & delicious. The beef vindaloo was good. Jesse found it very spicy, but I actually didn't think it was that spicy until I had some leftovers the next day. I guess since I ate it with the milder butter chicken and lamb korma, it tamed the spiciness a lot for me. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The pakoras I found a bit on the doughy side. It did have really good flavours and was served with a tangy tamarind dip. I would suggest asking for extra dip as I thought one little container wasn't enough. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The saffron rice and garlic naan were great for sopping up the delicious sauces of the main dishes. They were both generous portions for one order of each and both were good. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Butter Chicken Hut satisfied my craving for authentic Indian food at the comfort of my own home without the effort of making it myself. The delivery time was within their stated frame and the food came hot, fresh, and delicious. I would definitely recommend this place if you live within their delivery range. </span><br />
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<a href="http://www.urbanspoon.com/r/15/1768231/restaurant/Southeast/Butter-Chicken-Hut-Calgary"><img alt="Butter Chicken Hut on Urbanspoon" src="http://www.urbanspoon.com/b/link/1768231/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0Calgary, AB, Canada51.0453246 -114.0581012000000150.7256451 -114.70354820000001 51.3650041 -113.4126542tag:blogger.com,1999:blog-6936936101930239106.post-8789434408036766592014-01-29T21:08:00.002-07:002014-02-03T18:18:21.924-07:00Pho Dau Bo Vietnamese Restaurant Review<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Today is a cold snowy day and also my best friend's birthday. I wanted to treat her for lunch and she decided on our favourite staple, pho. She didn't want to go to our usual place and wanted to go somewhere different, maybe up north (we live and work in the SE quadrant). It was so much easier now to get to the northeast quadrant of the city since Stoney Trail opened up. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">A quick google search of "best pho in Calgary" returned Pho Dau Bo. With an 89% rating on Urbanspoons, we thought we'd give this place a try. According to the reviews, the Beef Saté Pho was the best thing to order off the menu. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The restaurant itself was very easy to find. It was nestled in a small strip mall just behind the Sobeys on 52nd St & 17th Ave SE. Now, there is no shortage of Vietnamese noodle houses on 17th Ave SE. In fact there was another noodle house right beside Pho Dau Bo and one across the street!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The restaurant was updated, clean, and very well lit. We were greeted immediately and was given the choice of where to sit. I was a bit surprised to see it almost empty at 11:30 am. There was only one other table when we got there. Two big groups and another couple arrived during our meal. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The menu had the standard Vietnamese fare, but I did notice the front page highlighting that they have gluten-free spring rolls. I'm thinking they use rice papers for these instead of the regular spring roll wrappers, but we were here for one thing, Beef Saté Pho. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">As they came to take our order, they brought us hot jasmine tea without having to ask. Service was pretty attentive and our heaping bowls of large soups came within 10 minutes of ordering. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">The pho was served with the typical plate of sprouts, basil, lime wedge, & bird's eye chilli. To my surprise, the plate also included a few leaves of <span style="color: #0000ee;"><u><a href="http://en.wikipedia.org/wiki/Eryngium_foetidum" target="_blank">culantro</a></u></span>. I don't normally see this served at our usual pho spots so this was a pleasant addition. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">The satay broth was rich, spicy & had a very complex flavour. It looked a lot creamier than other satay soups I've had before. I would have to say that the broth is one of the best I've ever had in Calgary, as far as saté broth comes. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">The only qualms I had was the amount of beef in the soup and the amount of garnish served. Both were on the small side. I guess that's why they have an "extras" section in the menu where you can add extra beef & other items for a few more dollars. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Price wise, it's comparable to other places at $9 for a regular and $10 for a large, although the amount of meat was minimal in comparison to our usual place. I would definitely come back here again, if only to take my partner Jesse to try it out. He loves saté pho and would probably really enjoy the flavourful broth.</span><br />
<br />
<a href="http://www.urbanspoon.com/r/15/191281/restaurant/17th-Ave-SE/Pho-Dau-Bo-Vietnamese-Beef-Noodle-House-Calgary"><img alt="Pho Dau Bo Vietnamese Beef Noodle House on Urbanspoon" src="http://www.urbanspoon.com/b/link/191281/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0Calgary, AB, Canada51.0453246 -114.0581012000000150.7256451 -114.70354820000001 51.3650041 -113.4126542tag:blogger.com,1999:blog-6936936101930239106.post-56920929449445602832014-01-26T20:35:00.002-07:002014-01-26T20:35:53.399-07:00Gluten Free Coconut Almond Macaroons<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-1N0SkNGfv0o/UuXJwfoSE2I/AAAAAAAAAsc/g_Wx769I4E8/s1600/IMG_0463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1N0SkNGfv0o/UuXJwfoSE2I/AAAAAAAAAsc/g_Wx769I4E8/s1600/IMG_0463.JPG" height="426" width="640" /></a></div>
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It's been a busy week of birthdays! My partner Jesse and one of my best friends, Ashley, both celebrated their birthdays this week. Ashley's was a night out dancing on Friday and I organized a party at home for Jesse yesterday. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love cooking for a party but it is a lot of work because I prefer to make most of the food from scratch. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For this spread, I decided to make some hawaiian pizza, lumpiang shanghai (Filipino spring rolls), & a dessert item from scratch. I am not a great baker of cakes but I have had plenty of successes making cookies. So instead of baking Jesse a potential failure of a cake, I decided to get his mom to bring a pre-made grocery cake and make cookies for the party.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Before the recent popularity of French Macarons there was good old Coconut Macaroons. These little gems have been a favourite of mine since I was a little kid. And it just so happens that these are also one of Jesse's favourites. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This recipe has been adapted from one that used wheat flour which we do not keep on hand since most days we try to live a low carb lifestyle. Now, these cookies are not low carb as it does have a lot of sugar from the condensed milk but life is short and you have to treat yourself once in awhile especially on a birthday!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Here's the recipe:</span><br />
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<a href="http://1.bp.blogspot.com/-XW1gAFSToz8/UuXOGlbcX3I/AAAAAAAAAsw/BOV5jjBf5tY/s1600/IMG_0447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-XW1gAFSToz8/UuXOGlbcX3I/AAAAAAAAAsw/BOV5jjBf5tY/s1600/IMG_0447.JPG" height="426" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>GLUTEN FREE COCONUT ALMOND MACAROONS</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 1/2 cups unsweetened, raw coconut flakes</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup almond flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 can sweetened condensed milk</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon almond extract</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">12 hazelnuts, halved</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pre-heat oven 300°F.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a large bowl or in a kitchen mixer, mix all dry ingredients except hazelnuts. Add condensed milk and extracts and stir until well combined. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Using a small cookie scoop, spoon mixture onto silicone baking sheet. Using a small glass, flatten cookie scoops. I dip the glass bottom in some water every 2 or 3 cookies to avoid sticking. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Top each cookie with one halved hazelnut. Bake for 18 - 20 minutes or just until golden brown. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Let cool on baking rack. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serve & enjoy!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Yields 24 cookies.</b></span><br />
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<a href="http://3.bp.blogspot.com/-55c0IWjVcsE/UuXN1S4IyqI/AAAAAAAAAss/6hEcVCpsyhQ/s1600/IMG_0467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-55c0IWjVcsE/UuXN1S4IyqI/AAAAAAAAAss/6hEcVCpsyhQ/s1600/IMG_0467.JPG" height="426" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0Calgary, AB, Canada51.0453246 -114.0581012000000150.7256451 -114.70354820000001 51.3650041 -113.4126542tag:blogger.com,1999:blog-6936936101930239106.post-40877220878387242172014-01-21T20:31:00.000-07:002014-01-21T20:31:58.072-07:00Fried Calamari with Sautéed Garlic Sesame Spinach<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-wOD_Fp-Cb6g/Ut8zResJCUI/AAAAAAAAAsM/RedEhoFm1as/s1600/IMG_0450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-wOD_Fp-Cb6g/Ut8zResJCUI/AAAAAAAAAsM/RedEhoFm1as/s1600/IMG_0450.JPG" height="426" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love fried calamari. I often order it as an appetizer at pretty much any restaurant I go to. It's a common dish usually served with a sauce like marinara or tzatziki. Today, I decided to make some at home. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is actually the first time I've made fried calamari. I've made grilled squid before at home but never fried calamari. I always thought it was too much work and I dislike frying things because it makes such a mess. Well today I was feeling ambitious! I had some squid tubes on hand and decided to make a low carb, gluten-free version. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">To my surprise, it was actually pretty easy! They tasted so delicious, I just served them with a squeeze of fresh lemon juice. For a side, we had an abundance of spinach in the fridge so I decided to pair it with my favourite easy side dish, Sautéed Garlic Sesame Spinach. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>FRIED CALAMARI</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 large squid tubes, cleaned</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 tbsp coconut flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp seasoning salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp ground black pepper</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups of coconut oil for frying</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 lemon, cut into wedges</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat coconut oil in a medium, deep sauce pan on high until 365°F is reached. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Slice squid tubes into 1/2 of an inch thick rings. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Combine coconut flour, 1/2 tsp of seasoning salt and black pepper. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dredge squid rings into coconut flour until well coated. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fry in oil for 2 - 3 minutes or until golden brown. Remove from oil and transfer onto frying basket or sieve to drain excess oil.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Season with remaining seasoning salt. Serve hot with lemon wedges. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>SAUTÉED GARLIC SESAME SPINACH</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 lb of fresh spinach, washed</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp olive oil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp garlic, minced</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp sesame oil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tbsp toasted sesame seeds</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">salt & pepper to taste</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a wok or large deep skillet, s</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">auté until spinach is wilted. Remove from heat & drain excess water. Set aside.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat olive oil on high. Add garlic & sesame oil until garlic is golden brown. Turn off heat.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add spinach and season with salt & pepper to taste. Sprinkle with toasted sesame seeds. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serve warm.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<a href="http://2.bp.blogspot.com/-HUIpvjG3k4c/Ut8zO8VZrQI/AAAAAAAAAsI/nuTWcFbgg5A/s1600/IMG_0444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-HUIpvjG3k4c/Ut8zO8VZrQI/AAAAAAAAAsI/nuTWcFbgg5A/s1600/IMG_0444.JPG" height="426" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0Calgary, AB, Canada51.0453246 -114.0581012000000150.7256451 -114.70354820000001 51.3650041 -113.4126542tag:blogger.com,1999:blog-6936936101930239106.post-32355037427991181162014-01-19T19:44:00.001-07:002014-01-21T20:33:09.382-07:00Gluten Free Coconut Flour Flax Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-uRLXyU2xyAA/UtyIkllo58I/AAAAAAAAArY/0pt7n6CnjrE/s1600/IMG_0533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-uRLXyU2xyAA/UtyIkllo58I/AAAAAAAAArY/0pt7n6CnjrE/s1600/IMG_0533.JPG" height="426" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We often have a full house on NFL Sunday afternoons at home. Today, my partner Jesse had his buddies over and even had a spread of appetizers to snack on. I didn't really like watching football at first. I'm more of the play the sports instead of watch it on TV type but it's grown on me over the years. However, I do have a short attention span when it comes to watching sports on TV. So I usually busy myself doing something else while periodically hanging out and watching snippets of the game with the gang. </span><br />
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<a href="http://2.bp.blogspot.com/-UUAhibpMuZ8/UtyMi--HNxI/AAAAAAAAAro/IHmKDqBiaMw/s1600/IMG_0534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-UUAhibpMuZ8/UtyMi--HNxI/AAAAAAAAAro/IHmKDqBiaMw/s1600/IMG_0534.JPG" height="426" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Today, I decided to try making a gluten-free, low carb bread. I wasn't sure how it was gonna turn out as I used two different recipes I found online and amalgamated them into my own. I also added a few of my own personal touches like the sesame seeds. To my surprise, it actually turned out! It doesn't exactly have the consistency of a wheat bread. Jesse and his buddies said it was more like a drier banana bread texture right out of the oven but I put a couple of slices in the toaster on the highest setting until browned and it was very close. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I made some bacon and eggs with it for dinner to complete this week's <a href="http://calgary.gastropost.com/missions" target="_blank">Gastropost</a> mission. Here's the recipe: </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-lW8CnZso4ws/UtyMj2D2KBI/AAAAAAAAArs/VHH1QX7Q2Hc/s1600/IMG_0537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-lW8CnZso4ws/UtyMj2D2KBI/AAAAAAAAArs/VHH1QX7Q2Hc/s1600/IMG_0537.JPG" height="426" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></b>
<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">COCONUT FLAX BREAD</span></b><br />
<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></b>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup coconut flour, sifted</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup flax seed, milled</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup tapioca flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp sea salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp baking powder</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp baking soda</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup almond milk</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5 large eggs</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbsp coconut oil, melted</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp apple cider vinegar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp sesame seeds</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp coconut oil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pre-heat oven at 350°F. Grease 3x7 inch loaf pan with 1 tsp coconut oil and set aside. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Combine all dry ingredients in a small bowl. Melt 2 tsp coconut oil in a small bowl in the microwave on medium heat for 30 seconds.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Attach whisk accessory to mixer. Beat eggs until well mixed. Add melted coconut oil and apple cider vinegar and continue mixing. Switch mixer accessory to paddle. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Slowly add all dry ingredients to wet ingredients while mixer is on medium stir setting. Mix until all ingredients are well combined. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour batter in loaf pan. Sprinkle sesame seeds on top and bake for 50 minutes. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Remove from loaf pan and cool on baking rack. Using a bread knife, slice into 1/4 inch thick slices. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Best served toasted & buttered. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8kvGlddAEHA/UtyMlUa5I5I/AAAAAAAAAr4/JfdaQ-GKMUQ/s1600/IMG_0552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-8kvGlddAEHA/UtyMlUa5I5I/AAAAAAAAAr4/JfdaQ-GKMUQ/s1600/IMG_0552.JPG" height="426" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0Calgary, AB, Canada51.0453246 -114.0581012000000150.7256451 -114.70354820000001 51.3650041 -113.4126542tag:blogger.com,1999:blog-6936936101930239106.post-40137614915233666082014-01-13T12:38:00.002-07:002014-01-21T19:48:55.795-07:00Avocado Shake<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-QQkcKEeYkNw/UtQ8w3bAYoI/AAAAAAAAArI/2fAxM2nsR_M/s1600/IMG_0456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-QQkcKEeYkNw/UtQ8w3bAYoI/AAAAAAAAArI/2fAxM2nsR_M/s640/IMG_0456.JPG" height="426" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ah, Monday! Many good intentions have started on Mondays. Today is my first day back on the ketosis wagon. I've had a very indulgent carb up weekend while celebrating my cousins' birthday. </span><br />
<a name='more'></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I woke up this morning to strong winds, snow, and dreaming of summer. The winds have died down but the snow still rages on. Now, a cold drink is not very ideal for this weather but I did just come back from hot yoga so I'm pretty warm. I've had a love-love relationship with avocado shakes since I was little when my dad use to make them for me during a hot day in the Philippines. His version had avocado, ice, & condensed milk and tasted like heaven. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My keto friendly version has a few substitutes and an addition to make it healthier. Here's the recipe:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>AVOCADO SHAKE</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 medium avocado</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cups of ice</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup of unsweetened coconut milk</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1tsp of chia seeds</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 drops of liquid stevia or other low carb sweetener</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Equipment:</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Blender</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cut avocado in half and remove pit. Scoop out flesh from the skin.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In the blender, add ice, avocado, chia seeds, coconut milk, & sweetener. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Blend on high until smooth. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serve & enjoy!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Serves 1</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-jcpea9_PMZI/UtQ8vqvW4DI/AAAAAAAAArE/6KypMeyhiH8/s1600/IMG_0445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-jcpea9_PMZI/UtQ8vqvW4DI/AAAAAAAAArE/6KypMeyhiH8/s640/IMG_0445.JPG" height="426" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0Calgary, AB, Canada51.0453246 -114.0581012000000150.7256451 -114.70354820000001 51.3650041 -113.4126542tag:blogger.com,1999:blog-6936936101930239106.post-14069254104122207592014-01-12T20:47:00.003-07:002014-01-21T19:49:02.714-07:00Roast Chicken with Pan Gravy & Swiss Chard with Bacon<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-rpgXgSH6Rj4/UtNXUJ59GiI/AAAAAAAAAqY/a-kCDhruqVA/s1600/IMG_0470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-rpgXgSH6Rj4/UtNXUJ59GiI/AAAAAAAAAqY/a-kCDhruqVA/s640/IMG_0470.JPG" height="426" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love Sunday dinners. Why? Well, because my partner Jesse usually feels compelled to cook since he would spend most of the afternoon watching football. I'm quite proud of Jesse's cooking skills. He has come a long way! </span><br />
<a name='more'></a><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When I first met him, the only thing he could cook was Kraft Dinner. After subjecting him to many hours of the Food Network & introducing him to various ethnic cuisines, I'm so amazed at the stuff he comes up with in the kitchen nowadays. Like me, Jesse usually cooks without a set recipe using ingredients we have on hand. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tonight, he made this beautiful and delicious dish. When I asked him for the recipe so I can blog about it, this is what he initially sent me...</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<a href="http://2.bp.blogspot.com/-Gj3Vn3_VUi0/UtNaJ3WamKI/AAAAAAAAAqk/JTRBgpRi7t0/s1600/image.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Gj3Vn3_VUi0/UtNaJ3WamKI/AAAAAAAAAqk/JTRBgpRi7t0/s320/image.png" height="320" width="213" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lol...yeah, he can cook and he's a smart ass...I'm a lucky girl! Well, he eventually wrote up the recipe below so that I can share:)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-hYngghf5uaU/UtNbF_OOMXI/AAAAAAAAAqw/F4eYnYGEcqE/s1600/IMG_0474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-hYngghf5uaU/UtNbF_OOMXI/AAAAAAAAAqw/F4eYnYGEcqE/s320/IMG_0474.JPG" height="320" width="213" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>ROAST CHICKEN WITH PAN GRAVY</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 boneless, skinless chicken breasts</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 lemon</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Greek seasoning</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">salt & pepper to taste</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup water</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pre-heat oven at 400</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 18px; line-height: 24px;">°F.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Season the chicken breasts with the lemon zest, lemon juice, & seasoning. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake in a glass baking dish for 20 minutes, covered with tin foil. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Remove tin foil and broil on high for 5 minutes. Remove chicken from dish and let it rest on a plate, covered, while making the pan gravy. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Combine flour and water to make slurry. Heat pan drippings on high and add slurry. Stir until thickened. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serve on top of sliced chicken. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>SWISS CHARD WITH BACON</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 slices of thick smoked bacon, chopped</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 small onion, chopped</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 cloves garlic, minced</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp dry chilli flakes</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8-10 leaves of Swiss chard, coarsely chopped</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbsp apple cider vinegar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">salt & pepper to taste</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat a medium sized pan on medium. Add bacon and sauté until crispy. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add onion & garlic and sauté until browned. Add chilli flakes and Swiss chard and sauté until wilted. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add apple cider vinegar and stir until pan is deglazed. Season with salt & pepper to taste. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serve with chicken and pan gravy. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Serves 4</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0Calgary, AB, Canada51.0453246 -114.0581012000000150.7256451 -114.70354820000001 51.3650041 -113.4126542tag:blogger.com,1999:blog-6936936101930239106.post-38964898282955016262014-01-09T20:17:00.001-07:002014-01-21T19:49:14.286-07:00Coconut Shrimp with Pineapple Curry Dip<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-M7eefGsy6T0/Us9fJyOpoFI/AAAAAAAAAqE/cOUagBh9t-c/s1600/IMG_0482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-M7eefGsy6T0/Us9fJyOpoFI/AAAAAAAAAqE/cOUagBh9t-c/s1600/IMG_0482.JPG" height="426" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Shrimp is probably the most popular seafood out there. I have a couple of friends who hate seafood (I know, what's up with that???) and they still have at least tried shrimp. As Forrest Gump's friend Bubba said it's the fruit of the sea and you can cook it a million different ways. One of my favourite ways to cook shrimp is to coat it in coconut flakes. I just love the flavour of coconut and shrimp together. It makes me think of somewhere tropical and warm:) </span><br />
<a name='more'></a><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This recipe is pretty easy to make and can be baked or fried. This time, I baked it because, well I was being kinda lazy...lol! The dip is something I came up with using ingredients I had in hand. If you're not feeling ambitious about making the dip from scratch, you can always serve with bottled sauces. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-oy68PbupuNY/Us9fGLn2fNI/AAAAAAAAAp8/r6H75CX3ZRs/s1600/IMG_0444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-oy68PbupuNY/Us9fGLn2fNI/AAAAAAAAAp8/r6H75CX3ZRs/s1600/IMG_0444.JPG" height="426" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>COCONUT SHRIMP</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 lb raw pacific shrimp, peeled & deveined</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup unsweetened, raw coconut flakes</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 egg</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp seasoning salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp paprika</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">black pepper to taste</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pre-heat oven to 350°F.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Season the shrimp with the salt, paprika, & black pepper. Crack the egg into a bowl and whisk until well beaten. Pour coconut flakes into a bowl.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Individually, dip the shrimp in the egg wash then into the coconut flakes to coat. Arrange into a baking rack. Repeat until all the shrimp is ready. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake for 20 minutes. </span><br />
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<a href="http://2.bp.blogspot.com/-LqJ28Fjh5Zw/Us9fI_odnWI/AAAAAAAAAqI/RG1aeW9GVDk/s1600/IMG_0460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-LqJ28Fjh5Zw/Us9fI_odnWI/AAAAAAAAAqI/RG1aeW9GVDk/s1600/IMG_0460.JPG" height="426" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>PINEAPPLE CURRY DIP</b></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp olive oil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 small onion, diced</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp fish sauce</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp red curry paste</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">200 g pineapple, chopped</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup coconut milk</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp cream</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">salt & pepper to taste</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a small sauce pan, sauté the onion in olive oil on medium heat. Add fish sauce & curry paste. Stir until well combined. Add pineapple, coconut milk, & cream. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Using a hand blender, blend until sauce is smooth. Let sauce simmer on low for about 15 minutes. Add salt & pepper to taste. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serve & enjoy!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Serves 6</b></span><br />
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<a href="http://4.bp.blogspot.com/-EgqQosmD1yI/Us9fAmbVEeI/AAAAAAAAAp0/LXXI2-iSj5Q/s1600/IMG_0477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-EgqQosmD1yI/Us9fAmbVEeI/AAAAAAAAAp0/LXXI2-iSj5Q/s1600/IMG_0477.JPG" height="426" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0Calgary, AB, Canada51.0453246 -114.0581012000000150.7256451 -114.70354820000001 51.3650041 -113.4126542tag:blogger.com,1999:blog-6936936101930239106.post-10424599453521402732014-01-08T20:15:00.001-07:002014-01-21T19:49:33.726-07:00Easy Spinach Salad <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-f4gieKatJiQ/Us4Bws1bnrI/AAAAAAAAApg/BmhsZgl0mA0/s1600/IMG_0454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-f4gieKatJiQ/Us4Bws1bnrI/AAAAAAAAApg/BmhsZgl0mA0/s1600/IMG_0454.JPG" height="426" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This salad as a meal recipe is so easy to make and prep time is literally minutes! I have made variations of this recipe switching the chorizo with bacon, ham, or whatever protein I may have on hand. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The over easy egg yolks along with the balsamic drizzle acts as a delicious low carb dressing that is simple yet flavourful. A healthy quick meal when you're pressed for time.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>EASY SPINACH SALAD</b></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups fresh spinach</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbsp olive oil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">40 g spicy chorizo sausage, diced</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 medium eggs</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">salt & pepper</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tsp aged balsamic vinegar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Prepare spinach by washing and drying using a salad spinner. Place in large, shallow serving bowl.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a small skillet, heat 1 tbsp of olive oil on medium. Add diced chorizo and sauté</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> until browned. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Remove chorizo and set aside.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add remaining olive oil. Carefully crack each egg individually into the skillet taking care not to damage the yolk. Season with salt & pepper to taste. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Once the egg white edges solidify (around 45 seconds), use a flat spatula to carefully flip the eggs over gently. Wait 10 seconds and using the spatula, carefully remove the eggs from the skillet and flip right side up on top of spinach. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Top with chorizo and drizzle with balsamic vinegar. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serve & enjoy!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Serves 1</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0Calgary, AB, Canada51.0453246 -114.0581012000000150.7256451 -114.70354820000001 51.3650041 -113.4126542tag:blogger.com,1999:blog-6936936101930239106.post-77364153028260171062014-01-05T11:44:00.001-07:002014-01-21T19:50:00.052-07:00Carrot Ginger Juice<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-wGUDeSwuLvs/UsmizYcmf-I/AAAAAAAAApM/uiY8WlFA0bs/s1600/IMG_0446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-wGUDeSwuLvs/UsmizYcmf-I/AAAAAAAAApM/uiY8WlFA0bs/s1600/IMG_0446.jpg" height="640" width="426" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Happy Sunday! Look at me posting another blog entry a day after my last one...wow! I'm surprised myself. Sundays are usually pretty lazy for me but today I have a few more house projects I need to finish so after an intense hot core yoga class, I'm having myself this perk me up Ginger Carrot Juice. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This juice has a higher carb content than the Green Juice because carrots & apples are full of natural sugars but I should still maintain ketosis since my threshold is around 80g of carbs before it kicks me out. This has around 50 g of carbs per serving. Here's the recipe: </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>CARROT GINGER JUICE</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5 small sticks of carrot</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 small gala apples </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 nub of ginger (about the size of a thumbnail)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Equipment: </i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Juicer - we have a Breville centrifugal juicer which works great!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Wash all ingredients. Peel carrots and apples if non-organic. Remove the seeds from the apples. Cut into manageable pieces that will fit into the juicer.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Drop ingredients into the juicer starting with the ginger, then the carrots, then the apples. You always want to juice the juiciest ingredients last.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour in a glass with some ice & enjoy!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Serves 1</b></span></div>
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<a href="http://4.bp.blogspot.com/-izl2VV91o94/UsmizZ3glGI/AAAAAAAAApQ/_jFRlFBREVQ/s1600/IMG_0449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-izl2VV91o94/UsmizZ3glGI/AAAAAAAAApQ/_jFRlFBREVQ/s1600/IMG_0449.JPG" height="426" width="640" /></a></div>
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<br />Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0Calgary, AB, Canada51.0453246 -114.0581012000000150.7256451 -114.70354820000001 51.3650041 -113.4126542tag:blogger.com,1999:blog-6936936101930239106.post-60026023125968312852014-01-04T22:01:00.001-07:002014-01-21T19:50:23.777-07:00Happy, Healthy New Year! Green Juice Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ngTUYeFZzLE/Usj0QgSxsVI/AAAAAAAAAo4/vumVdt_kSUM/s1600/IMG_0520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ngTUYeFZzLE/Usj0QgSxsVI/AAAAAAAAAo4/vumVdt_kSUM/s640/IMG_0520.jpg" height="640" width="426" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Happy New Year! Wow, where did 2013 go? I've been such a neglectful blogger, my last post was in August! </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">One of the resolutions I have is to blog at least once a month, with a target of once a week. I guess time will tell if I can transform this resolution to a routine.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Well, what's been new with me? I've done some travelling since my last post. Spent some time at the beach in Mexico and did a week & a half long road trip that took me to Kelowna, Seattle, & Denver! </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I've also had a photo published in the Calgary Herald's Gastropost section on New Year's Eve! It's been a great motivator for me to get better at photography, cooking, & also keeping my blog alive with posts.</span><br />
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<a href="http://4.bp.blogspot.com/--CkGxFHQIW4/UsjWiLv1Q_I/AAAAAAAAAoQ/4HxfMJZq0f0/s1600/IMG_0462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/--CkGxFHQIW4/UsjWiLv1Q_I/AAAAAAAAAoQ/4HxfMJZq0f0/s640/IMG_0462.JPG" height="424" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Like most people, I also have health & wellness related resolutions. I started a health journey last year (which included juicing) and I am happy to report that I am the healthiest I have ever been in years since adopting a cyclical ketogenic diet and doing daily cardio & yoga! My resolution is not really something new, I am just resolving to continue it as a permanent lifestyle. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I noticed how low my energy levels were due to the indulgences over the holidays. Eating all those treats filled with refined carbs and fat really did a number on how I felt every morning. Although I pushed through and made sure I exercised daily with cardio or yoga everyday, it was so tedious to fit both in one day with the way I felt. I thought, what better way to get back into the healthy kick than incorporating juicing regularly into my diet. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Raw vegetable juicing is a great way to detox and boost energy levels. Vegetables are packed with vitamins & minerals. Although juicing does not replace eating vegetables because you lose so much of the fibre, it does allow for the quick ingestion of nutrients into the body. I am not a fan of extreme dieting of any sorts so I am incorporating juicing once a day or once every other day as a meal replacement.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I had the Green Juice last night for dinner and today, my energy levels were amazing! I was on the go from 9:30 am until 6:30 pm with no feelings of fatigue. Juicing definitely has excellent benefits as part of a healthy & active lifestyle. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Here's the recipe to try if you're looking to incorporate juicing into your diet. The parsley helps with toning down the bitterness of the kale and the lemon & apples make it taste kinda like lemonade! </span><br />
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<a href="http://1.bp.blogspot.com/-c5lYt4blCFY/UsjdJ63XMYI/AAAAAAAAAok/hwietvd0IYc/s1600/IMG_0475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-c5lYt4blCFY/UsjdJ63XMYI/AAAAAAAAAok/hwietvd0IYc/s640/IMG_0475.JPG" height="426" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>GREEN JUICE</b></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 green apples </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5 celery stalks</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 kale leaves</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 English cucumber</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 lemon</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5 stalks of parsley</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Equipment: </i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Juicer - we have a Breville centrifugal juicer which is fantastic!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Wash all the fruits and vegetables thoroughly. If you are using non-organic, you may also want to remove the peels.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cut vegetables into manageable pieces that will fit easy into the juicer. Remove the seeds from the apples and lemon. I included the lemon peel in my juice along with the pulp because the peel has the essential lemon oil which is great for flavour but make sure to cut out the pith or white flesh between as it is very, very bitter.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Drop the ingredients in the juicer starting with the leafy types and ending with the juiciest, which are the apples or cucumbers. This will ensure you get the most juice out of the leafier ingredients.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour in a glass with some ice & enjoy!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Serves 1 as a meal & 2 as part of a meal.</b></span>Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0Calgary, AB, Canada51.0453246 -114.0581012000000150.7256451 -114.70354820000001 51.3650041 -113.4126542tag:blogger.com,1999:blog-6936936101930239106.post-8975487204864622132013-08-21T20:56:00.000-06:002014-01-21T19:50:34.249-07:00Spicy Pork Lettuce Wraps with Basil Lemon Aoli<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-pu88x4266ZI/UhV8luE0bjI/AAAAAAAAAkY/Nd1iWWwM3Xc/s1600/IMG_3665.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-pu88x4266ZI/UhV8luE0bjI/AAAAAAAAAkY/Nd1iWWwM3Xc/s640/IMG_3665.jpg" height="480" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I can't believe how fast time flies! It's been almost a month since my last post! The August weather in YYC has been better than the earlier months of summer and I've been taking full advantage with an awesome tan to prove it. This month has been full of events which included a wedding, a baby shower, & a QOTSA concert amongst others. I've also just gotten back into eating keto as of this Monday. I had a carb up weekend which turned into a carb up week last week...lol! </span><br />
<a name='more'></a><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The good thing is that I am in ketosis as of this morning and I'm happy it only took 2 days. I read in a couple of forums that the time it takes to get into ketosis depends on the person and getting active helps speed up the process. Thankfully, I've been on a routine for the past few months and try to do cardio, strength training, & yoga every day. Some days I only have time for one of those but one is better than none!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now that I've been doing keto for a few months, I definitely notice the difference in the way I feel when I eat carbs vs when I'm in keto. I found that I had some trouble sleeping while on carb up and hence felt very tired during the day. I also felt bloated and actually still do today but it is my first day back in ketosis so hopefully in a few days that will go away. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Today, I made some Spicy Pork Lettuce Wraps for dinner. I have a thriving basil plant that needed some leaves plucked as they were getting way too big so I included an easy aoli to top the wraps. This should balance out the spiciness of the pork and give it a more robust flavour. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Here's the recipe:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>SPICY PORK LETTUCE WRAPS</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-qf7n224_3ZQ/UhV8xQZfSbI/AAAAAAAAAkg/dlbmDM2nBBs/s1600/IMG_3663.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-qf7n224_3ZQ/UhV8xQZfSbI/AAAAAAAAAkg/dlbmDM2nBBs/s640/IMG_3663.jpg" height="480" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp bacon grease</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">595 g lean ground pork</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp minced garlic</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup diced white onion</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup diced tomatoes</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup diced green bell peppers</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp diced fresh jalapeno pepper</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Maggi seasoning</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp Mrs Dash seasoning</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Sriracha sauce</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">salt & pepper to taste</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">12 green leaf lettuce leaves</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup sliced green onion</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup chopped cilantro</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Basil Lemon Aoli:</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbsp minced fresh basil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tbsp fresh squeezed lemon juice</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large garlic clove</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tbsp extra virgin olive oil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For the aoli, combine all ingredients in blender. Blend until smooth & set aside. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat bacon grease in a deep skillet on medium. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add the lean ground pork, </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">garlic</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">, &</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> onion</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">. Sautee until pork is no longer pink. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add tomatoes, bell peppers, jalapeno, & seasoning. Sautee until cooked. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serve on lettuce with Basil Lemon Aoli (recipe below) and garnish with green onion & cilantro. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Enjoy!!!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Serves 4</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Nutritional Info per Portion: </i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Wrap - 420 Calories, 28.6 g Fat, 8.7 g Carbs, 1.3 g Fiber, 4.5 g Sugar</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>Aoli - 49 Calories, 5.1 g Fat, 0.9 g Carbs, 0.2 g Fiber, 0.3 g Sugar</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-9hQJ9htTN6Q/UhV87cXU6xI/AAAAAAAAAko/y380aZwYuH8/s1600/IMG_3659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-9hQJ9htTN6Q/UhV87cXU6xI/AAAAAAAAAko/y380aZwYuH8/s640/IMG_3659.jpg" height="480" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0Calgary, AB, Canada51.0453246 -114.0581012000000150.7256451 -114.70354820000001 51.3650041 -113.4126542tag:blogger.com,1999:blog-6936936101930239106.post-24043816361168320772013-07-30T19:41:00.001-06:002014-01-08T20:55:01.869-07:00Zucchini & Eggplant Lasagna<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-H3cFyG4xHS4/Ufhpzku-XZI/AAAAAAAAAjk/B9HXjRz94EE/s1600/image2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-H3cFyG4xHS4/Ufhpzku-XZI/AAAAAAAAAjk/B9HXjRz94EE/s640/image2.jpg" height="480" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Growing up in the 80s, I read a lot of comic books. Among those I collected were Tintin, Archie, & perhaps my favourite of all, Garfield. I loved that lazy, cynical orange tabby and his gang of friends. Garfield always tried to blame his shenanigans on Odie, the dumb, loyal dog. Both of them owned by a single guy named John who was very, very dorky and hence, could never get a date. Occasionally, an irritatingly cute kitten named Nermal would show up and Garfield always tried to send him to Abu Dhabi. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">One of the most influencing thing about Garfield for me was his love of lasagna. He always obsessed about it and as a young impressionable kid, I thought, wow, this lasagna dish must be something. So when I finally got a chance to try it, I was sold. To me it tasted just like spaghetti, but fancier, and what kid didn't like spaghetti? Although, </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I did have a phase where I didn't like eating anything red because I thought it was made out of blood, so I guess for awhile there I didn't like spaghetti, but it was short lived.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> Anyways, ever since then, I've loved lasagna.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A few weeks ago, when I posted a pic of my Zucchini & Eggplant Lasagna on Instagram, I had a few requests for the recipe. I made this dish during an impromptu dinner party I had on a weeknight. I had a couple of my BFFs over for a visit & needed something easy to make. It's a little bit labour intensive with the pre-work but if you have a mandolin, you will save a ton of time & have consistency with the zucchini & eggplant "noodles". Once the lasagna is assembled, you can pop in the oven until done. Since all the ingredients are pre-cooked prior to assembly, you're really only imparting the flavors of the meat sauce on the veg and melting the cheese so I guess timewise, it's not that bad.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Please note that this recipe is not really the "traditional" lasagna recipe as I used zucchini and eggplant for the noodles and I had no ricotta cheese so I used feta & mozza instead. I also have some perhaps non-Italian ingredients in my seasoning so yes, it's not authentic but I assure you, it will taste good!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So without further ado, here's my recipe for keto friendly, gluten free lasagna. I hope you enjoy and thanks for reading my blog!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>ZUCCHINI & EGGPLANT LASAGNA</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-izTd9ebcrPE/Ufhp4btV_tI/AAAAAAAAAjw/cr44jH_n1UE/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-izTd9ebcrPE/Ufhp4btV_tI/AAAAAAAAAjw/cr44jH_n1UE/s640/image.jpg" height="480" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5 baby zucchini</span></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 baby eggplants</span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup crumbled feta cheese</span></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups shredded mozza cheese</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 kg extra lean ground beef</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tbsp olive oil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 orange bell pepper, diced</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 medium roma tomatoes, diced</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8 cloves fresh garlic, crushed</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 medium onion, diced (any type will do, I used white)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cans tomato paste</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tsp Maggi seasoning</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tsp worcestershire sauce</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">seasoning salt & pepper to taste</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Using a mandolin, slice the the zucchini and eggplant lengthwise (about 1/4 of an inch). Brush 2 tbsp of olive oil on each side of the slices and grill on low until grill marks appear. Turn to the other side, then remove and set aside. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat a deep skillet on medium. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add 1 tbsp olive oil, ground beef, garlic and onion until browned. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add tomato paste, maggi seasoning, worcestershire sauce, salt, and pepper. Stir well (remember the flavour is in the brown bits at the bottom of the pan stir, stir, stir!)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add tomatoes & bell pepper and let simmer for 5 minutes. Remove from heat and set aside.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pre-heat oven to 350</span>°<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">F. </span><br />
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<!--EndFragment--><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now for the assembly. I used a 9 x 13, 3 qt glass pyrex bakeware. Spoon enough of the meat sauce on the bottom of the dish. Spread out to about 1/4 inch. Then add a layer of zucchini and top with some cheese. Repeat this layering, alternating between zucchini and eggplant.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake for about 15 minutes or until the cheese on top is bubbling and melted. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serve with your choice of green salad. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Serves 12</b></span><br />
<i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Nutritional info per serving: 190 Calories, 6.5 g Total Fat, 12.6 g Carbs, 2 g Fiber, 6.1 g Sugar, 16.4 g Protein</span></i><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0tag:blogger.com,1999:blog-6936936101930239106.post-21702442536231962272013-07-25T20:55:00.000-06:002014-01-21T19:50:53.854-07:00Chicken Roulade with Roasted Broccoli<!--[if gte mso 9]><xml>
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<a href="http://4.bp.blogspot.com/-8VajW-WaKdk/UfMG2CWbCFI/AAAAAAAAAiY/e2cXjToB67o/s1600/IMG_3358.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-8VajW-WaKdk/UfMG2CWbCFI/AAAAAAAAAiY/e2cXjToB67o/s640/IMG_3358.jpg" height="451" width="640" /></a></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">Wow, it's been so long since I've done a post!!! I
know, I know, I’ve been a bad blogger but I've finally kicked myself into gear
and hopefully I can get to posting more regularly. So…what’s new with me?</span><br />
<a name='more'></a><span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">The past year has been very busy and stressful for
me and I’ve gained some weight due to it. I’ve now since realized that in order
to be truly happy, I need to reduce my stress, focus more on myself, and get
back into a healthy lifestyle. I’m not really a very good dieter as I love to
eat so when my BFF told me that she lost a lot of weight doing a keto diet, I
was intrigued. I read up more about it and its benefits of weight loss so I
decided to give it a go.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">It's basically a low carb, high fat diet that keeps
your body in ketosis mode, meaning you will be burning fat instead of carbs.
You can find more info about the keto diet <a href="http://www.dietdoctor.com/lchf"><span style="color: #0700f3; text-decoration: none; text-underline: none;">here</span></a>. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">Since I hate the word diet (it makes me feel very
limited), I've decided to adopt a keto “lifestyle” instead, adding daily
exercise & making healthier choices when dining out. I’ve been doing it for
around 3 months now and I’ve lost around 24 lbs so far. I've cheated here and
there a few times, especially during family dinners out (my family eats out a
lot!), but I try to eat as healthy as I can and avoid carbs & sugars for
the most part.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">I’ve been posting pics of my keto friendly,
homemade food on Instagram and a few of my followers there have been asking for
recipes so I figure, what better way to do that than post it as a blog entry!<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">So for my newest post, here’s a recipe for an easy
dinner that’s keto friendly and very tasty! I was inspired to make this when I
saw a chicken stuffed with cheese, wrapped in bacon recipe someone shared on
Facebook. I decided to make it healthier by adding spinach to the cheese &
serving the dish with roasted broccoli. Since chicken breast is really hard to
keep moist, the spread and the bacon help keep it very moist & juicy.<o:p></o:p></span></div>
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<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">Hope you enjoy!<o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 19.0pt; mso-bidi-font-weight: bold;"><b>CHICKEN ROULADE</b><o:p></o:p></span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ctufbth38ZA/UfMIuQnNDjI/AAAAAAAAAi0/LVVRikuxCeg/s1600/IMG_3356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ctufbth38ZA/UfMIuQnNDjI/AAAAAAAAAi0/LVVRikuxCeg/s640/IMG_3356.jpg" height="424" width="640" /></a></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;"><br /></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;"><br /></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;"><b>Ingredients:</b><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">3 boneless, skinless chicken breasts (around 12 oz
each)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">12 slices of bacon (I used Fletcher's Alder Smoked
Old Style Bacon)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt; mso-bidi-font-style: italic;"><i>Spread:</i></span><span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">150 g of raw baby spinach<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">2 cloves raw garlic, minced<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">1/2 a block regular cream cheese (around 15 g)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">1 tsp extra virgin olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">1/2 tsp poultry seasoning<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">1/2 tsp Bovril chicken concentrate<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">salt & pepper to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;"><b>Directions:</b></span><span style="font-family: Arial; mso-bidi-font-family: "Marker Felt"; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;"><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">Heat a non-stick pan on medium. Add olive oil,
garlic, spinach, poultry seasoning, Bovril, & salt & pepper. Sautee
until wilted, about 3 minutes. Let cool</span><span style="font-family: Arial; mso-bidi-font-family: "Marker Felt"; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;"><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">Pre-heat oven to 350°F. </span><span style="font-family: Arial; mso-bidi-font-family: "Marker Felt"; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;"><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">Slice the chicken breasts in half, lengthwise, but
not all the way through. Wrap in plastic wrap and pound to flatten until about
1/2 an inch. Do this with all the chicken breasts.</span><span style="font-family: Arial; mso-bidi-font-family: "Marker Felt"; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;"><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">In a blender, combine cooked spinach and cream
cheese and blend until a smooth consistency (the spinach will be watery when
wilted and this will help the blender blend the ingredients better). </span><span style="font-family: Arial; mso-bidi-font-family: "Marker Felt"; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;"><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">Lay 4 slices of bacon vertically and place a
flattened chicken breast. Spoon 2 tbsp of the spinach & cream cheese spread
& spread evenly on chicken. Roll all of it together. </span><span style="font-family: Arial; mso-bidi-font-family: "Marker Felt"; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;"><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">Place on an oiled or foiled baking sheet & bake
for 30 minutes. Broil on low for about 5 minutes to crisp up the bacon.</span><span style="font-family: Arial; mso-bidi-font-family: "Marker Felt"; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;"><o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 19.0pt; mso-bidi-font-weight: bold;"><b>ROASTED BROCCOLI</b></span><span style="font-family: Arial; mso-bidi-font-family: "Marker Felt"; mso-bidi-font-size: 19.0pt; mso-bidi-font-weight: bold;"><o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: "Marker Felt"; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;"><b>Ingredients:</b><o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">6 cups of broccoli florets<o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">3 cloves raw garlic, minced<o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">1 tbsp extra virgin olive oil<o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">salt & pepper to taste<o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: "Marker Felt"; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;"><b>Directions:</b><o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">Combine all ingredients in a bowl. Lay broccoli
evenly on an oiled or foiled baking sheet.</span><span style="font-family: Arial; mso-bidi-font-family: "Marker Felt"; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;"><o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">Bake at 350°F for 10 minutes.</span><span style="font-family: Arial; mso-bidi-font-family: "Marker Felt"; mso-bidi-font-size: 16.0pt; mso-bidi-font-weight: bold;"><o:p></o:p></span></div>
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<i><span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Note:</span><span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt; mso-bidi-font-style: italic;"> I put the broccoli in the bottom oven rack with
the chicken above about 10 minutes before the chicken was done & kept it
there while during the 5 minute broiling as well. Also, my oven has a speed
bake option and a fan, which I used in this case so your cooking time may be
longer.</span></i><span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;"><b>Serves 6</b><o:p></o:p></span></div>
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<i><span class="Apple-style-span" style="font-size: x-small;"><span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt; mso-bidi-font-weight: bold;">Nutritional info per
portion:</span><span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></span></i></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;"><i><span class="Apple-style-span" style="font-size: x-small;">Chicken Roulade (6 oz.) – 471 Calories, 41.1 g
Total Fat, 3.6 g Carbs, 0.4 g Fiber, 3.4 g Sugar, 20.8 g Protein<o:p></o:p></span></i></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 13.0pt;"><i><span class="Apple-style-span" style="font-size: x-small;">Roasted Broccoli (1 cup) – 47 Calories, 2.2 g Total
Fat, 4.5 g Carbs, 2.2 g Fiber, 2 g Sugar, 3.1 g Protein</span></i></span><span style="font-family: Arial; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;"><o:p></o:p></span></div>
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<!--EndFragment-->Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0Calgary, AB, Canada51.0453246 -114.0581012000000150.7256451 -114.70354820000001 51.3650041 -113.4126542tag:blogger.com,1999:blog-6936936101930239106.post-40082609478991145892012-06-09T10:00:00.000-06:002014-01-31T18:19:59.907-07:00Izumi Sushi Yokozuna Restaurant Review<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-qIXb_LIZxx0/T8HDAGui8XI/AAAAAAAAAVE/1gR0TwWSpzw/s1600/IMG_0638.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-qIXb_LIZxx0/T8HDAGui8XI/AAAAAAAAAVE/1gR0TwWSpzw/s640/IMG_0638.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Assorted Sashimi</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Izumi Sushi was formerly Tokyo Gardens, my beloved lunch sushi spot that closed down after being sold. The new owners renamed it Izumi Sushi Yokozuna and made some changes to the interior decor as well as the menu.</span><br />
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<a name='more'></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tokyo Gardens definitely had that old school sushi place feel. It was dark and had traditional decor. Izumi has a lighter ambience and more contemporary decor. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The menu went through a major overhaul. Many standard offerings like tempura & cali rolls had a different recipe. Their beef sukiyaki & chicken teriyaki are also quite different tasting which is usually what I order for lunch. I'll have to blog about their lunch combos on another post one day.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Besides the typical sushi rolls, Izumi has a number of fusion type rolls that are quite adventurous & intriguing. Their menu is bigger and more diverse than the standard sushi menu of their predecessor.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Jess & I went here for dinner on a Friday right after work. The restaurant was not that busy and since I'm a regular, we got really good service. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We started our meal with a tempura appetizer. When it came, I was seriously disappointed. I could tell that the way this tempura was cooked, was not as good as before. It had a thick almost fish & chips type batter that heavier and denser than the light tempura batter that I'm used to. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It also appeared to have been rolled in panko bread crumbs. This looked like an attempt to crisp it up but it was a fail on the texture. They should definitely re-visit their tempura recipe.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tempura</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I had a craving for sashimi. Anytime I try a new sushi resto, I always order sashimi. This is usually a good indicator of the quality of fish you will get. Izumi's has very good sashimi. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The pieces of raw fish was beautifully sliced and was quite fresh and clean tasting. Their plating is very beautiful and although their tempura was sub par, I found their sashimi quite excellent.</span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-HHt8bYcDroo/T8HDCgnOtWI/AAAAAAAAAVQ/aIVnGBkVrWY/s1600/IMG_0639.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-HHt8bYcDroo/T8HDCgnOtWI/AAAAAAAAAVQ/aIVnGBkVrWY/s640/IMG_0639.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Spicy Tuna Roll</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Jesse being a not so big sashimi fan opted for a variety of rolls & nigiri sushi from the a la carte menu to try out. Now here's where we ended up with all this food. We were used to 6 pcs for an average roll and 4 pcs of the larger rolls.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Well, this was what we were expecting when he ordered and when the rolls came, we were quite surprised and very overwhelmed by their size. The price point was actually very good considering the sizes of the rolls. </span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Z-qS__7zOE4/T8HDFDXjIaI/AAAAAAAAAVY/uoU2VgvaVc8/s1600/IMG_0640.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-Z-qS__7zOE4/T8HDFDXjIaI/AAAAAAAAAVY/uoU2VgvaVc8/s640/IMG_0640.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Unagi Roll</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Their unagi roll which is one of my favourites was presented beautifully and tasted just as good.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chopped Scallop Roll</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The chopped scallop roll is quite different from what I'm used to. It came drizzled in this tangy mayo like sauce that had a hint of sweetness which complimented the sweet taste of the scallop. Again, just like their other rolls, it was beautifully presented and larger that what we thought.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Nigiri Sushi (Unagi, Smoked Salmon, Red Tuna, Tuna)</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The nigiri sushi was very well made. Their sushi chef clearly has very good knife skills as well as a good eye for rice to fish ratio. All the nigiri sushi we ordered were delicious!</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-gesTwXdbRcc/T8HDMmbq5NI/AAAAAAAAAVw/ujByErCriW4/s1600/IMG_0643.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-gesTwXdbRcc/T8HDMmbq5NI/AAAAAAAAAVw/ujByErCriW4/s640/IMG_0643.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Crazy Buster Roll</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Both Jess & I were very intrigued about the Crazy Buster Roll. It came with tuna, a lightly spicy sauce as well as fried garlic chips on top. I've never had sushi with fried garlic before but I must say, it worked so well with raw tuna I was quite impressed. </span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-JQlaTBko-MM/T8HDPmSxGEI/AAAAAAAAAV4/NAK7w7Jk8Gg/s1600/IMG_0644.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-JQlaTBko-MM/T8HDPmSxGEI/AAAAAAAAAV4/NAK7w7Jk8Gg/s640/IMG_0644.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dynamite Roll</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The last thing we got was the Dynamite Roll, which again was HUGE! I'm usually used to 4 pcs but this came with like 10 pcs! It was topped with fresh avocado slices and fat pieces of unagi which I love. It also came drizzled with a teriyaki & tangy mayo like sauce which tasted great. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">All in all I was quite impressed with the quality of sushi and the variety of choices, some of which were very intriguing flavour pairings. We over ordered since we were not aware of how large their rolls are and ended up taking half of our food home with us. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I will definitely be back at Izumi for dinner but we will make sure we bring some friends with us to help us eat their gigantic rolls!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span><a href="http://www.urbanspoon.com/r/15/1633259/restaurant/Macleod-Trail/Izumi-Sushi-Yokozuna-Calgary"><img alt="Izumi Sushi Yokozuna on Urbanspoon" src="http://www.urbanspoon.com/b/link/1633259/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0Calgary, AB, Canada51.045 -114.057222250.885273000000005 -114.37307919999999 51.204727 -113.7413652tag:blogger.com,1999:blog-6936936101930239106.post-32773083174168000192012-06-01T17:30:00.001-06:002014-01-31T18:22:02.478-07:00Haru Sushi & Grill Restaurant Review<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><br /></b></span>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-VcTbbsugfck/T7pvGJsnWaI/AAAAAAAAAGs/6dYVmmuk-b4/s1600/IMG_0511.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-VcTbbsugfck/T7pvGJsnWaI/AAAAAAAAAGs/6dYVmmuk-b4/s640/IMG_0511.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Grilled Squid</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Haru is nestled in the strip mall on the McKenzie Towne side of 52 Ave. The decor is very modern & upscale, in comparison to the more traditional, homey look of nearby Ichizen. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Their menu has most of the traditional sashimi and nigiri sushi staples like salmon & california rolls but I did notice some items that were not so typical. </span></span></div>
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<a name='more'></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For an appie, I decided on the grilled squid, against Jesse's slight discomfort. I've never actually had grilled squid from a Jap resto before but I love the Flip (filipino) version which we dip in fish saucy mixed with lime or lemon. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Haru's grilled squid came served on a hotplate with brown, teriyaki-like sauce at the bottom and a tangy mayo-like sauce on top. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When cooking squid, the most important part is to avoid overcooking as it gets very chewy. This squid was perfectly cooked. The sweet & savoury brown sauce complimented the tangy sauce very well and made for a great appie. Even Jess, who's not really big on squid really liked it.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For the main course, we both went with a lunch combination. Haru's combos are HUGE!!! I was shocked to see how much food came out and how large the portions were especially the nigiri and sashimi.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-PB-3gFUqhYI/T7pvJ9vXy5I/AAAAAAAAAG0/YPIvOZh-KUg/s1600/IMG_0512.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-PB-3gFUqhYI/T7pvJ9vXy5I/AAAAAAAAAG0/YPIvOZh-KUg/s640/IMG_0512.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Nigiri Sushi, Sashimi, & California Rolls</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now, I'm very particular about California rolls. If I am served "imitation" crab Cali rolls in a resto, that's pretty much the last time I will eat there. If I wanted fake crab, I would buy grocery sushi and pay grocery sushi prices.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I was very happy to find Haru's were made with fresh crab meat. It was delicious! Their nigiri sushi also comes with thick, oversized slices of raw fish that was very fresh and clean tasting. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Aside from the Cali rolls, a sushi resto's pickled ginger is a also a good gauge of the quality of sushi you will get. For cheaper, more affordable places, you will find that their ginger is light pink, which means it is typically from a pre-made bottle. These usually have a more tangy, less ginger taste.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The higher end places should have natural looking pickled ginger to match their price tag. These places usually make their own from scratch and have a distinct, prominent ginger flavour.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-VO3POcM9Rjw/T7pvO38_oZI/AAAAAAAAAG8/qOjkrPbyNdw/s1600/IMG_0513.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-VO3POcM9Rjw/T7pvO38_oZI/AAAAAAAAAG8/qOjkrPbyNdw/s640/IMG_0513.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Our Lunch Combos</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My lunch combo came with sushi, sashimi, california rolls, udon noodles, chicken teriyaki & assorted tempura. Yeah, I know...HUGE!!! Everything tasted delicious and flavourful.</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Z6Q6Btfk-fQ/T7pvS2YtcxI/AAAAAAAAAHE/ZcIgE5sxPYE/s1600/IMG_0514.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-Z6Q6Btfk-fQ/T7pvS2YtcxI/AAAAAAAAAHE/ZcIgE5sxPYE/s640/IMG_0514.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Assorted Tempura & Chicken Teriyaki</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Jess' combination came with sushi, california rolls, chicken teriyaki, assorted tempura, & rice. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-BfMsrXoC7PQ/T7pvZz_Mu6I/AAAAAAAAAHM/6lQpxnlzLf8/s1600/IMG_0515.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-BfMsrXoC7PQ/T7pvZz_Mu6I/AAAAAAAAAHM/6lQpxnlzLf8/s640/IMG_0515.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chicken Teriyaki</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Because we clearly over ordered, a common occurance when we try a new place, I had tonnes of left overs which we took home and ate for dinner. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I am still very loyal to Ichizen, because I've been going there for over 5 years and their prices are a more affordable than Haru to satisfy my regular sushi cravings. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">However, I wouldn't hesitate to go back to Haru for a more special occasion like a date night. The ambience and decor suits a date night very well and the food is fabulous.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Try the grilled squid, if that's your thing or if you're feeling adventurous. You won't be disappointed!</span><br />
<span class="Apple-style-span" style="color: #434343; font-family: Tahoma, Arial, sans-serif; line-height: 19px;"><br /></span><a href="http://www.urbanspoon.com/r/15/1602483/restaurant/Southeast/HARU-Sushi-Grill-Southeast-Calgary"><img alt="HARU Sushi & Grill - Southeast on Urbanspoon" src="http://www.urbanspoon.com/b/link/1602483/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0Calgary, AB, Canada51.045 -114.057222250.885273000000005 -114.37307919999999 51.204727 -113.7413652tag:blogger.com,1999:blog-6936936101930239106.post-32166450602481620502012-05-28T17:30:00.000-06:002014-01-21T19:51:26.270-07:00Roast Pork (Lechon)<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><br /></b></span>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ym42y1YkjW8/T8FfmAWOIlI/AAAAAAAAAT8/xSu8T2s_O9A/s1600/IMG_0730.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-ym42y1YkjW8/T8FfmAWOIlI/AAAAAAAAAT8/xSu8T2s_O9A/s640/IMG_0730.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Mmm...Roast Pig!</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">What can I say about Lechon. It's not the healthiest for you but taste so good! I decided to make this at home and it was surprisingly easy & very delicious!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love trying out new recipes and this is the first time I've made roast pork. I usually only have it during family get togethers. Either at a Chinese resto or at my parent's during a celebration.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It's a two step cooking process but the 2 steps are rather easy. I know traditionally, the pork slab is deep fried in oil but I'm just not that patient. I find deep frying slabs of meat a rather scary thought. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Seeing as I have a convection oven, I looked up a few recipes online for oven roasted pig. I found out that the traditional Filipino name for oven roasted pig is "Lechon Humba". Basically, all recipes say it's a 2 step cooking process. You boil it first then you bake.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I used the recipes as a guideline for the cooking process but the flavouring and ingredients I freelanced.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I just can't cook using an exact recipe unless I'm baking. I'm not patient enough to measure to the t and I find that food taste better when I freelance it. Maybe it's what they call "the love" in the recipe, you kinda put a little bit of your own personality & preference. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Anyways, back to the ROAST PIG! The best place I've found to get a slab of pork belly is T&T Supermarket in Calgary. Make sure you get it with the skin on to get the crispy chicharron. I serve this pork with a sour sauce and a sweet sauce depending on your taste. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>ROAST PORK (LECHON)</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 lbs pork belly slab with skin on</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">pepper</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">chinese five spice powder</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><b>dipping sauce #1:</b></i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup vinegar, apple cider or black</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 raw garlic cloves, minced</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 bird's eye chilli, chopped</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>dipping sauce #2:</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup Mang Tomas All Purpose Sauce (you can get this from an Asian grocery store)</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>dipping sauce #3:</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sweet chilli sauce</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat large pot of water to boil. Add salt, pepper, & chinese five spice powder (about 1 teaspoon each). Put pork belly slab in pot and simmer for 45 minutes on low. Remove pork slab from pot and let rest on a plate.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pre-heat convection oven to 350</span></span><span class="Apple-style-span" style="font-family: sans-serif; font-size: 16px; line-height: 19px;">°F</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">. Season pork with salt, pepper & chinese five spice powder. Place on a baking rack, skin side up. Bake for 40 minutes or until an internal temperature of 176</span><span class="Apple-style-span" style="font-family: sans-serif; font-size: 16px; line-height: 19px;">°F</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> is reached. Put oven on low broil, and broil for about 10 minutes or until skin is crackling. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Take out of the oven and let rest for 5 minutes. Slice & s</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">erve with your choice of sauce.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Serves 4</b></span></span></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-4f8WvsFkNl4/T8Fo7RwVwkI/AAAAAAAAAUI/rh9dZ6Jy8HE/s1600/IMG_0732.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-4f8WvsFkNl4/T8Fo7RwVwkI/AAAAAAAAAUI/rh9dZ6Jy8HE/s640/IMG_0732.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Hello Tasty Cracklin'</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-OnMs1b79BPQ/T8Fpxf7NW3I/AAAAAAAAAUo/nOT7evjqMhk/s1600/IMG_0733.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-OnMs1b79BPQ/T8Fpxf7NW3I/AAAAAAAAAUo/nOT7evjqMhk/s640/IMG_0733.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Crispy & Juicy</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-SIMuDWHQ_rk/T8Fpz3KngoI/AAAAAAAAAUw/MlnnzgEql-s/s1600/IMG_0734.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-SIMuDWHQ_rk/T8Fpz3KngoI/AAAAAAAAAUw/MlnnzgEql-s/s640/IMG_0734.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ready for Dipping</span><br />
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Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0Calgary, AB, Canada51.045 -114.057222250.885273000000005 -114.37307919999999 51.204727 -113.7413652tag:blogger.com,1999:blog-6936936101930239106.post-20746901586187802742012-05-26T09:30:00.000-06:002014-01-21T19:51:48.214-07:00Party Pansit Recipe<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-WcjwoHuXFpM/T8E34DoTLhI/AAAAAAAAATs/ihlbOQ1wshE/s1600/IMG_0591.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-WcjwoHuXFpM/T8E34DoTLhI/AAAAAAAAATs/ihlbOQ1wshE/s640/IMG_0591.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pansit</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">An old Filipino saying states that eating noodles extend one's life. This is because noodles are a lot longer than rice, another Filipino staple. Right, well don't ask me the logic behind it. All I know is pansit is good.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-weight: normal;">Pansit is a traditional Filipino noodle dish that I grew up with. </span></span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It's often served during birthdays and paired with lumpia, the Filipino version of spring rolls.</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-weight: normal;">I made this dish for 2 pot luck parties using my family's recipe with a few tweaks of my own. It's a great potluck recipe since it taste just as good room temp as it does right out of the wok or even cold!</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>PARTY PANSIT</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 package rice noodles, 14 oz or 400g</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tsp cooking oil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 onion, sliced</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5 garlic </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">cloves</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">, crushed</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 inch nub of ginger, crushed </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 can bamboo shoots, julienned (optional)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6 fresh shiitake mushrooms, julienned</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 pieces of wood ear mushrooms, soaked & julienned</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 medium carrots, julienned</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 handful of green beans, julienned</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 bunches of baby bok choy, julienned</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 pound boneless chicken thighs, julienned</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 pound pork belly, julienned</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 pound shrimp, halved & chopped</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup broth or water</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><i><b>seasoning:</b> </i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tbsp fish sauce</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tbsp soya sauce</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tbsp oyster sauce</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">lime, sliced in wedges</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">salt & pepper to taste</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b><i>garnish:</i></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 bunch of green onions, chopped</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions:</span></b><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Soak the noodles in a large bowl with warm water. Drain when soft & pliable.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">In a wok, saute pork belly and chicken in medium heat until browned. Add shrimp and cook until pink. Season with salt & pepper. Remove from wok and set aside.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sautee garlic, ginger, & onion in oil until soft. Add noodles, broth, remaining veggies & seasoning. Mix thoroughly. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cook until soft & the broth has been absorbed. </span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Remove from heat. Transfer noodles into serving dishes. Spoon on chicken, pork, & shrimp. Top with lime wedges </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">& sprinkle on green onions.</span></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Enjoy!!!</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serves 16</span></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-qbT1opXg2ms/T7sheh8ikXI/AAAAAAAAALE/e2IBthW66I4/s1600/IMG_0586.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-qbT1opXg2ms/T7sheh8ikXI/AAAAAAAAALE/e2IBthW66I4/s640/IMG_0586.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pansit Ingredients (minus the </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">noodles & </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">seasoning)</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-5aNMUHikZDs/T7siy6qhFGI/AAAAAAAAALM/OQAMRDHoOMU/s1600/IMG_0590.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-5aNMUHikZDs/T7siy6qhFGI/AAAAAAAAALM/OQAMRDHoOMU/s640/IMG_0590.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pansit</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This recipe actually made 2 pans pictured above. I brought one to the dinner potluck that I went to and on my way dropped off the other pan to my parents as they were also having a party.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I used key limes as they closely resemble kalamansi which is the traditional citrus garnish. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The bamboo shoots are optional because some people find the smell & taste unappealing (my dad for example) but it was a hit with the bamboo shoots at the potluck I went to.</span></div>
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Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0Calgary, AB, Canada51.045 -114.057222250.885273000000005 -114.37307919999999 51.204727 -113.7413652tag:blogger.com,1999:blog-6936936101930239106.post-89935278751926627662012-05-22T17:30:00.000-06:002014-01-31T18:24:09.706-07:00A Taste of Saigon Restaurant Review<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Pdxz0_g8WSI/T7pnzo77H9I/AAAAAAAAAGQ/nDSUzSqyPys/s1600/IMG_0800.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-Pdxz0_g8WSI/T7pnzo77H9I/AAAAAAAAAGQ/nDSUzSqyPys/s640/IMG_0800.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Satay Beef Pho</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">About 2 years ago, our family doctor took a sabbatical and moved to Vancouver with her daughter. Last month, I got a call from her office advising that she is back and would like to know if we wanted to be her patients again. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Well of course I didn't hesitate considering it is so hard to find a great family doctor in Calgary. The only thing is her new office is on the opposite side of town. When we went for our first meet & greet meeting, we ended up finding this Vietnamese restaurant and decided to give it a go. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We have been back for a second doctor's appointment since and made sure we lunched again at this place since the food was really good. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">On our first visit, Jesse was actually fighting off the remnants of a nasty cold (which I eventually ended up getting). Because of this, he wanted soup to sooth his scratchy throat and clear up his nostrils. He decided to go with the Satay Beef Pho.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I find that there are 2 kinds of Satay Beef Pho that you get in Calgary. One that looks to be flavoured with a red chilli garlic or sriracha type sauce then sprinkled with crushed peanuts. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The other is flavoured with a browner, thicker peanut / hot pepper paste that can sometimes collect at the bottom of the soup bowl. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I prefer the first type but I'm not averse to the other. For Jess' sake I was hoping Saigon would have the first type since the second type tends to make your throat very scratchy because of the paste. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Luckily, when his pho came, it was the first type. The broth was delicious, with just enough spice to round out the flavour. It came with the standard side plate of thai basil, lime, & sprouts. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I decided to go with their Satay Beef Com (Rice) Combination with a fried egg and chopped vegetables. It was a HUGE plate!!! I could only finish about half and took the other half home for dinner.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The meat was very tender and full of flavour. I'm pretty sure it was marinated before cooking. The chopped veggies were mixed with some pickled carrots which had a very mild tangy flavour. I found the egg slightly over cooked. I prefer over easy but to their defense, I did not specify how I liked my fried egg when I ordered.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JMBTTH3n48A/T7pn6eG-oxI/AAAAAAAAAGY/_N9cayzvzkE/s1600/IMG_0801.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-JMBTTH3n48A/T7pn6eG-oxI/AAAAAAAAAGY/_N9cayzvzkE/s640/IMG_0801.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Satay Beef Rice Combination</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Jesse absolutely loved the spring rolls at this place. He said it was the best he's had so far in from a Viet resto in Calgary. I must agree. There's something different about their spring rolls which gave it a very interesting, delicious flavour. I haven't figured out what it is yet but I think it may be taro root since the filling had a slight tinge of purple.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The second time we went, Jess decided to go with something new that he's never had before, Curry Noodle Soup. It was made with yellow curry and served with a more eggy noodle / pasta as oppose to the clear, opaque, rice noodles.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I went with the Satay Chicken & Beef Bun (noodles) with spring rolls. Again, I was amazed at how big the serving was. The dish was overflowing with thinly sliced, marinated, spicy meat that was very delectable. </span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ZRhQfcgHX3Y/T7poE1S0wuI/AAAAAAAAAGg/e4jABmM8HyU/s1600/IMG_0835.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-ZRhQfcgHX3Y/T7poE1S0wuI/AAAAAAAAAGg/e4jABmM8HyU/s640/IMG_0835.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Satay Chicken & Beef Bun</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A Taste of Saigon would definitely be my Viet resto of choice anytime I have a craving, if it wasn't so far from where I live. I would definitely stop here anytime I'm in the Country Hills area as the food is one of the best Viet I've had in Calgary.</span></div>
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<a href="http://www.urbanspoon.com/r/15/190034/restaurant/Northwest/A-Taste-of-Saigon-Calgary"><img alt="A Taste of Saigon on Urbanspoon" src="http://www.urbanspoon.com/b/link/190034/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></div>
Juleshttp://www.blogger.com/profile/16187531681870619105noreply@blogger.com0Calgary, AB, Canada51.045 -114.057222250.885273000000005 -114.37307919999999 51.204727 -113.7413652