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:
Ingredients:
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.
Ingredients
Dressing:
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.
Szechuan cuisine, Sichuan 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.
Ingredients
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.
Summer 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.
EAT HIM!
Serves:2
Ingredients
Dressing:
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.
Soup with this much meat and cheese has to be delicious.
Ingredients
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.
ENJOY!
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.
Ingredients
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!
ENJOY!
TIPS:
BBQ it
Put an egg on it
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
Ingredients
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.
ENJOY!
I’ve pretty successfully fattened myself up for the winter.
The bad part is.. It’s really not that cold here. So in an effort to be a bit healthier (since my winter flub is sadly not needed) I’ll be trying to trim down on the elaborate meals. For a while anyway.
Now, I think it’s pretty obvious that this is indeed a plate of pasta. Since I don’t believe in starving myself for the sake of trimming down, I’ll just cut down on some of the extras I usually include. This pasta is still very delicious and it cuts down on a few of the unnecessary calories that other pastas (and pasta sauces) might have.
Serves 2
Step 1: Cook the pasta as directed from the package. Drain the pasta and return it to the pot. Stir in Olive oil (about 2 tbsp) and lemon juice, then set aside.
Step 2: Sprinkle the chicken with 1 tbsp of parmesan, 2 tbsp whole wheat flour, salt and pepper.
Step 3: Spray a large frying pan with cooking spray and cook the chicken until the juices run clear (covering the pan will reduce the cooking time).Once cooked, remove the chicken from the pan and slice into thin strips.
Step 4: Return the pot with the cooked and drained pasta to the stove and heat on low just to warm the pasta slightly. Once warm, toss in 2 handfuls of arugula and then immediately remove from the heat. Plate the pasta.
Step 5: Top with chicken strips and the remaining parmesan.
ENJOY!
Well Barcelona, you win. I didn’t eat ALL of your food, but I’ll be back for more.
I’ve been to Barcelona once before so I didn’t do very much site seeing. This time it was all about the food (and beer). Spanish people definitely know how to do food right and I was there to take advantage of that. Here are a few pictures of my favorite meals.
The breakfast of champions, also known to most as “the hangover breakfast”. It looks good, tastes good, and for those poor “dehydrated” souls, it’s very easy to make. A great alternative for the overdone bacon and eggs routine.
Or maybe I have it all wrong. Maybe someone special is staying the night and you want to trick them into thinking you know how to cook. Well, this should do it.
Either way.. it’s pretty darn delicious.
Ingredients
The Tomatoes
Step 1: Heat your oven to 325 degrees. Place the vine tomatoes on a baking sheet and brush with olive oil. Sprinkle with a bit of sea salt and pepper. Bake for 15 minutes, or until tender. Pour the juices from the bottom of the pan on the ham once it’s cooked.
The Eggs
Step 1: Next, heat a pan filled with about 2 inches of water and 1 tbsp of vinegar until boiling slightly (not rapidly boiling)
Step 2: While waiting for the water to boil, heat Hollandaise sauce in a small saucepan on low heat.
Step 3: Crack each egg into its own small dish and drop into the water carefully spooning the egg whites on top of the egg. Cook for 3-5 minutes, or until the whites are completely set.
Step 4: Remove from water and place on a few layers of paper towel.
Step 5: Place eggs on a piece of toasted rye bread and spoon heated Hollandaise sauce over top. Garnish with dried basil.
Click here for a step by step guide on poaching eggs. It can be a little tricky. If you don’t feel like reading, click here for a video.
The Mushrooms
Step 1: Heat a medium skillet over medium heat. Add olive oil. Once the oil is hot, add the sliced mushrooms. Grind some salt and pepper on top and toss on a bit of basil. Cover.
Step 2: Stir occasionally until mushrooms are tender. Once cooked, uncover and cook on high until most of the juices at the bottom have dissolved. Season again with salt, pepper and basil. Lastly, pour a bit of truffle oil in the pan and stir until the mushrooms are completely coated.
The Ham Steaks
Step 1: Heat a large skillet with a bit of olive oil in the bottom. Cook on medium high heat for 3-5 minutes. Flip, and cook the remaining side for another 3-5 minutes until cooked through. Pour juices from the tomato’s pan over the ham.
ENJOY!
TIPS:
If you don’t feel like poaching the eggs, just fry em’ up. No biggie.
Store bought Hollandaise sauce is delish. Don’t try to be a hero and make your own… I’ve tried. It’s hard.
Truffle oil rocks! It’s expensive, but.. well, I don’t really have a “but” for that.
Add some cooked asparagus to the mix, jazz it up a bit homies.
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