Archive by Author

In search for a healthy BAKED potato chips

22 Sep

Kettle Brand Baked Potato Chips in Salt and Fresh Ground Pepper flavor.

Okay. I know I should eat better so thus I bought my first bag of Kettle Brand Baked potato chips today.  And you know what? It taste like regular potato chips! It is very crunchy and the chips even looks deep fried! And the best thing, it doesn’t feel as greasy as the same brand’s deep fried types. Per serving (40g) it has 170mg or 7% of your daily sodium intake. Not too bad considering it’s junk food! It’s VERY peppery, might not be suitable to people who don’t like spicy food. But I’m gonna buy this from now on. At East West Market on Main and King Edward in Vancouver, they are selling this for $2.99 CDN, a bit more expensive then your regular deep fried ones since this is a smaller bag too (113g). But I don’t mind. I’d just eat less. Not a bad thing sometimes.


Bella Gelateria

18 Sep

1001 West Cordova Street, Vancouver, BC V6C 0B7
Tel: 604-569-1010

My better half heard about this place on the news a few weeks back. We went to check it out the next day. OMG! This is the BEST gelato place EVER!

They use only the freshest ingredients. James, the owner, is one of the top gelato maker masters in the world. We are very lucky to have him in Vancouver.

Our favorite is Sicilian Pistachio. He roasted the nuts at home, none of that fake paste some gelato shops have reduce into using. This is even better then Mum’s gelato of the 90’s! Heck! It’s even better then the one I had when I was in Florence!

Follow them on Facebook or Twitter to get their latest flavor.

YOU MUST GO! Who cares it’s raining outside. When did that ever stop people from enjoying a good ice cream cone in Vancouver?!

Stuffed Pork Tenderloin

24 Aug

I found a recipe at Canadian Living the other day and meant to test it out. But their website was down. So from what I remembered in the ingredients, I improvised and I think I did pretty good, if not better then the original.

Serves 2 to 4


one pork tenderloin (approx. 1 lb)
1/2 jar (approx. 1/2 cup) of olive oil soaked sundried tomatoes with capers
1 tbsp. of capers
1/2 cup of black olives
1/2 cup of flat leaf parsley
1 head of garlic
1/2 cup of olive oil from the sundried tomatoes
salt and pepper to taste

1. Combine all the ingredients except the pork tenderloin into a food processor. Puree until it looks like a paste.

2. Butterfly the pork tenderloin lenghwise, be careful not to cut through the meat.

3. Spread about 4 tablespoons worth of the paste on the tenderloin.

4. Secure the pork with butcher twine (or toothpick)

5. Place on greased grill over medium heat (approx. 350’c) and cook for about 15-18 mins, turning occasionally. Remove from heat and let meat rest for about 5 mins. before serving.

What the stickers on your fruit tell you

25 Apr

This website,, shows you how to tell whether the fruit you’re buying is organic, genetically modified or is grown conventionally.

Basically, the first number on the stickers of the fruit tells you the following:

4 = conventionally grown

8 = genetically modified

9 =  organically grown

Kale and Potato soup

14 Mar

This recipe is super easy and quick. I use store bought organic vegetable stock. If you have time, go ahead and make the stock with beef bone for extra flavor.

1 bunch kale (black tuscan or green variety), remove rib and chopped coarsely
1 medium leek, sliced white and light green parts only
2 cloves of garlic, minced
3 medium potato, cut into chunks
1 lb. of sausage, I used farmer’s breakfast patties, you can try different types to your liking
1.5 liters of low sodium organic vegetable or beef stock
splash of Madeira or sweet wine such as sherry or port (optional)
1 carrot, diced (optional)
parmesan cheese, grated


1. In your soup pot, brown the sausages on both side.
2. Add in garlic and leeks. Cook until slightly soften. Add a splash of wine and scrape the browned pieces of meat from the pot.
3. Throw in the rest of the vegetables and stock. Bring to a boil and lower to simmer. Cook until potato is cooked, about 30 minutes.
4. Serve soup hot with some grated parmesan cheese

Gingerbread Cake with Cranberries

19 Dec

From Food Network Canada

Yield: 1


1/4 cup unsalted butter, room temperature
1/2 cup sugar
3/4 tsp baking soda
1/2 cup molasses
1 1/2 cups all purpose flour
1/2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
3/4 cup boiling water
1 egg
1/4 cup crystallized ginger, diced
1 cup frozen cranberries


Butter and line a 9 x 9-inch pan with parchment paper.
Preheat oven to 350 F.
Cream together butter and sugar. Separately combine baking soda and molasses.
In another bowl, sift flour with baking powder, spices, and salt. Stir molasses into butter mixture. Add flour mixture and boiling water alternately, mixing well after each addition. Beat in egg and stir in crystallized ginger.
Scrape batter into pan and spread gently to level. Place cranberries on top of cake batter and press in slightly. Bake for 35-40 minutes, until a tester inserted in the center of the cake comes out clean. Allow to cool for 20 minutes.

Chocolate Chip Cookies

7 Dec

Yield: 48 Cookies

From Food Network Canada

I used white chocolate chips and macadamia nut and replace one teaspoon of vanilla extract with almond extract

1/2 cup butter
1/2 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
2 egg
2 tsp vanilla
2 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
2 cup chocolate chips
1 cup chopped walnuts or 1 cup chopped pecan

Chocolate Chip Cookies
Preheat oven to 375 degrees F (190 degrees C).
Place oven rack in centre of oven.
With pastry brush and a little shortening, lightly grease baking sheets; set aside.
Measure butter and shortening into large bowl.
With electric mixer, beat at high speed until fluffy and light-coloured.
Add granulated sugar and brown sugar, 1/2 cup (125 mL) at a time, beating well until even fluffier.
Break 1 egg into small bowl and add to batter; beat until blended in.
Break second egg into small bowl; add to batter along with vanilla and beat until smooth.
In medium bowl, whisk together flour, baking soda and salt.
Pour over batter; with wooden spoon, mix in until no streaks of flour remain.
Sprinkle with chocolate chips and walnuts; stir into dough until equally distributed.
Refrigerate for 20 minutes.
Scoop up dough by rounded teaspoonfuls (5 mL) and drop onto baking sheets, leaving 2-inch (5 cm) space between cookies.
With fork, press each cookie lightly to 1/2-inch (1 cm) thickness.
Bake, one sheet at a time, for 8 to 12 minutes or until golden around edges and underneath.
Wearing oven mitts, remove baking sheet from oven and set on rack to cool for 2 minutes.
Lift cookies off baking sheet and set in single layer on rack to cool completely.
Repeat baking with remaining sheet of raw cookie dough.
Let first baking sheet cool completely before adding more raw dough so dough doesn’t melt.
Keep filling, baking and cooling cookies until all dough has been used up.