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Pork Skewers- AKA Shish Kabobs

21 May

Meat on a stick!

This can be made with pretty much any combination of meet and veggies you have in the kitchen. Just stay away from house pets.

This was the combination that we came up with:


  • Marinated Pork steaks
  • Halloumi – Semi-hard grillable cheese
  • Eggplant and red pepper marinated in oil, salt and pepper
So easy and fun to make! Use whatever you have in the kitchen and make your entire meal on a stick. No dishes needed. Maybe I’ll make every meal on a stick..


Ode to Finch’s

4 May

Finch’s – an amazing tea and coffee house in downtown Vancouver. Haven’t been? Make it your business to go. This place makes sandwiches that can’t even be called sandwiches. I think it would be more accurate to call them “works of mouthwatering art”. I only had a few chances to eat here, but if I was living in Vancouver again it’s safe to say that a lot of my money would be spent at this place.

While I have somewhat recreated my favourite sandwich from Finch’s, I’ve decided to take that sandwich recipe and leave out the bread which has resulted in this amazing salad.

If you can’t get to Finch’s, this may be the best alternative.


  • 1 pear – washed, cored and sliced
  • 70 g. prosciutto or serrano ham – torn into bits
  • Gorgonzola – cut into small pieces (or bue brie)
  • Mixed green salad
  • Walnuts


  • 4 tbsp Extra virgin olive oil
  • salt and pepper
  • 2 tbsp balsamic vinegar

Step 1: Toss all of the salad ingredients together in a large bowl.

Step 2:In a small bowl, whisk together the dressing ingredients and pour over the salad. Toss again to coat and serve immediately.

Spice up your life

30 Apr

Szechuan cuisineSichuan cuisine, or Szechwan cuisine:

A style of Chinese cuisine originating in the Sichuan Province of southwestern China that has bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn.

And it’s fun to say.


  • 4 tbsp water
  • 3 tbsp ketchup
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 2 tsp cornstarch
  • 1 red chili pepper – minced
  • 1 tbsp fresh ginger – minced (or ½ tsp ground ginger)
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 400 g (12 oz) cooked shrimp, tails removed
  • 1 head of broccoli – cut into florets
  • 2 cups of cooked rice
  • 1/4 cup sliced chives

Step 1:
Bring a large pot of water to a boil. Meanwhile, in a small bowl mix together the first seven ingredients and set aside.

Step 2: In a large frying pan, heat 1 tbsp of olive oil over medium heat. Add 4 cloves of minced garlic and stir for 20 seconds until fragrant (make sure the heat isn’t too high or you’ll burn the garlic).

Step 3: Add the shrimp and the sauce mixture and stir until the sauce becomes slightly thickened.

Step 4: Remove the shrimp to a plate. Cook the broccoli for two minutes in the pot of boiling water (or until slightly tender). Drain well and plate.

Step 5: Serve immediately with rice. Sprinkle with sesame seeds and chives if you’re feeling a little foppish.

No shrimp? Don’t fret little jelly bean. Chicken’s got your back.

Mango Chicken Avocado Paul Stephens III

27 Apr

chicken mango and avocado saladSummer is coming! Time to get less fat.

Time to get your beach bod on, right? Sadly, we can no longer blame over eating on bad weather and needing “winter fat” – which is my usual excuse.

First step in healthy eating? Finding foods that don’t completely suck. May I introduce you to a salad that you won’t hate?

His name is Mango Chicken Avocado Paul-Stephens III.



  • 400g uncooked chicken breast
  • 1 Avocado
  • 1 Mango
  • a couple handfuls of mixed green lettuce
  • Toasted pine nuts – optional


  • 2 tbsp lemon juice
  • 2 tbsp orange juice
  • 2 tbsp grainy sweet mustard
  • 1 tsp dijon mustard
  • 1 tbsp honey
  • 2 tbsp Olive oil

Step 1: Combine all of the dressing ingredients in a small bowl and whisk until combined thoroughly.

Step 2: Cut the chicken into thin strips and marinate in ⅓ of the dressing mixture for 5-10 minutes.

Step 3: Fry the chicken in a pan on medium heat until cooked and remove from pan to cool.

Step 4: Cut the avocado and mango into thin strips and layer on a plate with the chicken.

Step 5: Pile a handful of mixed salad greens on top and sprinkle with toasted pine nuts.

Step 6: Drizzle with ½ of the remaining dressing and serve immediately.

*this is a take on Gordon Ramsy’s Mango Chicken Salad.

Zesty Italian Wedding Soup

22 Apr

Zesty Italian wedding soup

Soup with this much meat and cheese has to be delicious.


  • 6 cups of vegetable broth
  • 300 grams of chopped cooked sausage or meatballs
  • 125 grams orzo – or other small pasta
  • a handful of fresh (or frozen) spinach, chopped
  •  1 carrot – grated
  • The zest of 1/2 lemon
  • Parmesan

Step 1: Add the 6 cups of vegetable broth to a large pot and simmer over medium heat.

Step 2: Add all of the ingredients (except the parmesan) and cook until the pasta is tender.

Step 3: Serve sprinkled with a good amount of fresh parmesan.


Zesty Italian wedding soup

Prosciutto – Making vegetables more likeable since.. forever

21 Apr

Asparagus wrapped in prosciutto

If you liked it then you should have put some meat on it?

Looks fancy as hell, right?

I think I found the only batch of green asparagus in all of Germany. There is a definite love of white asparagus here, which I will try one day.


  • Bunch of green asparagus
  • prosciutto
  • Olive oil
  • Salt and pepper

Step 1: Preheat oven to 400 ˚F.

Step 2: Wrap a piece of prosciutto around each asparagus.

Step 3: Brush with oil and sprinkle with salt and pepper

Step 4: Bake for 10-20 minutes depending on the size of the asparagus

Step 5: EAT!



BBQ it

Put an egg on it

Asparagus wrapped in prosciutto

Beef BRO Stir-Fry

16 Feb

Beef Bro stir fry

Beef BRO stir-fry, compliments of my boyfriend.

This is probably the best homemade stir-fry that I’ve ever had. It has everything; beef, noodles, bro. Everything.

Kyle, if you read this.. I think you should make this again tonight. Just sayin’.

Serves 4


  • 1/3 cup soy sauce
  • 1 Tbsp minced garlic
  • 1/2 Red onion – Sliced
  • 700 grams (1 1/2 pounds) sirloin steak – Cut into small pieces
  • 1.5 Tbsp Sesame Oil
  • 2 Tbsp Red wine Vinegar ( rice vinegar works as well)
  • 1 Tbsp minced ginger
  • 1 Head of broccoli – cut into florets
  • 1 package of chili flavoured Thai rice noodles (regular rice noodles work too)
  • Handful of bean sprouts – Optional

Step 1: Bring a large pot of water to a boil.

Step 2: Meanwhile, heat a large skillet over medium heat and add 1/3 cup soy sauce. When the soy sauce is warm, add the onion and garlic and saute until translucent (6-7 minutes)

Step 3: Add the pieces of steak and saute for another 8-10 minutes. 

Step 4: In a small bowl, mix together 1.5 tbsp of sesame oil, 2 tbsp red wine vinegar and 1 tbsp minced ginger and add to skillet. 

Step 5: Blanch the broccoli florets in the boiling water (1-2 minutes) then add to the saute mixture. Cover and turn the heat to low.

Step 6: Prepare  the rice noodles according to the package and then toss with the stir-fry mixture.


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