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Heritage Bundt Pan from Williams Sonoma

20 Sep

Heritage Bundt Pan from Williams Sonoma

I’ve been coveting this Bundt cake pan for a long time now, having no idea that there was a Williams Sonoma in town. This one was bought in Edmonton. The cake recipe was the one on the packaging.

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Best Homemade Pizza — EVER!

18 Feb

I’ve been searching Pinterest for easy bread machine pizza dough and I think I may have found it (click here for link). I’ve modified it a bit, adding 1 cup all-purpose flour, 1.25 cups bread flour, and 0.75 cups whole wheat flour. I leave it in my bread machine for the full amount of time during the ‘dough’ setting.

When the dough is done in the bread machine, divide in two equal parts. Roll out as thin as you can get it (aprox 0.25″ thick). Bake at 400 degrees on pizza stone for 10 mins.

Now you have your base crust for your pizza toppings!

This particular pizza-masterpiece has (in this order) Catelli pasta sauce, grated parmesan cheese, fried onions & mushrooms, pepperoni, jalapenos, dried cranberries, mozzerella and marble cheese. The fried onions with mushrooms gives an especially rich flavour. I never knew I liked fried mushrooms so much! Bake your piled high pizza for another 15 minutes at 400 degrees.

I have been making a few extra pizzas for my freezer, to pull out whenever I need a quick lunch or supper. Just freeze it after you pile it high with toppings (crust baked, but toppings unbaked). I think it’s even better after it’s been frozen… The flavours have time to blend and intensify!!

Bake frozen pizza at 400 degrees for 25-30 minutes, as soon as the cheese is melted and bubbly in the centre! Oh so good!

Peanut Butter Cups — Homemade

2 Feb

… Just in time for Valentine’s Day!

Sometimes I get a craving for those Reece’s Peanut Butter Cups. Now I figured out how to make them at home! At first, I wasn’t overly impressed, but after eating another one the next day, I was hooked. At least when I make these homemade ones, I know I’m not getting too many weird ingredients.

Ingredients
1 cup bulk melting milk chocolate bits (Save-on-Foods) (you could probably experiment w dark chocolate or white chocolate)
1 cup organic peanut butter (peanut butter only, no other addititives)
1/2 cup icing sugar (optional)
1 tbsp canola oil for greasing muffin tins

Directions
1. Put the milk chocolate bits into a microwave safe bowl. Microwave on high in 30 second intervals and keep checking until they are melted. I only had to nuke my chocolate for 45 seconds.

2. Use canola oil and grease muffin tins, just at the bottom and up sides about half way.

3. Use tablespoon to smear melted chocolate into greased muffin tin. I only needed one heaping tablespoon of melted chocolate. Use spoon to draw the melted chocolate up the sides about one third of the way.

4. Wait for chocolate to solidify. My apartment was cold so it only took 5 minutes to solidify.

5. Mix icing sugar with peanut butter. Put 1.5 tablespoons of peanut butter into the solidified base of chocolate muffin tin.

6. Spoon on enough melted chocolate on top of the peanut butter to completely cover. Spread the chocolate around, being careful not to mix into the peanut butter too much.

7. Put in fridge. Wait 2 hours to completely solidify.

8. After completely solidified, the peanut butter cups will easily pop out of the muffin tins!

Enjoy and try not to eat them all at once ;p

Can be stored in the fridge. Keep at room temperature until ready to eat — I couldn’t wait that long…

Nitrite/Nitrate-Free Meats

20 Sep

www.wholefoodsmarket.com

I’ve recently been seeing Nitrate/Nitrite-free meats around. There is research suggesting a link to it and cancer. No harm in trying to avoid it, but that means no more sausages, bacon or lunch meat. It’s always been my quest to find nitrite/nitrate-free sausages and bacon. Well, luckily there’s Whole Foods! Their meat dept makes nitrite/nitrate-free sausages and bacon.

I recently tried the Maple Sugared Breakfast Sausages. Made by Whole Foods in-house. No nitrites, no nitrates. I am sad to announce that it was SUPER salty. I have read that often salt gets substituted for lack of nitrites/nitrates. But it had a strong maple, sugary aroma, which was nice.
$3.90 for 6 sausage links (not too small, but not super large either).

The Bulk Dry Rub Bacon Smoked was NICE! I’d buy that again. There is also talk that the saturated fat is worse for you than the nitrites/nitrates, but all in moderation, I guess. It wasn’t cheap, six strips of bacon for $4.52 CDN. But it’s a treat and would make me eat less. Nice, thick cut too! Would make fantastic bacon bits 😛

Posted by Mar.

Quinoa Salad

16 May

Quinoa is a grain-like crop. Not a true cereal grain, but closer to the family of beets, spinach or tumbleweed. It’s is cooked like rice (I use chicken stock with ratio of 1: 1.25 more water than quinoa). And boil until it absorbs all the water (aprox 15 min). It’s so good. Today I tossed it cold into my salad. Here’s the recipe:

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Yaaz Bazaar — Excellent value food

9 May

Yaaz Bazaar is a Persian corner market in North Vancouver. They are located at 19th and Lonsdale and we always noticed the popularity of the cafeteria side of the store. The portions are huge and very good (this dish had 4-5 cups of rice!). We shared the stewed lamb shank with rice (Ghabali Polo). $10.99 CDN. The lamb was stewed to perfection. The rice was amazing. Super long grained rice, fragrant and delicately flavoured, I think with saffron? I’m not sure, it was subtle. Golden yellow, had lovely shredded carrots cooked on top, as well as raisins, dried cranberries and almond slivers throughout. Tiny bits of this green, crunchy nut was also in it (pistachios?). Delicious with the lamb and lovely texture with all the other ingredients.

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Coffee Bun Bakery & Cafe (North Vancouver)

30 Apr

This place is located just outside the seabus at Lonsdale Quay. It’s got great identity, cute little sign with a cute golden brown bun attached to it. It intrigued me. Super fresh baked, hot bun. Crunchy warm topping and oh-so-soft inside bun. Who could resist a fresh out of the oven bun?

It was so fresh and hot that I kinda burned myself trying to take it out of the paper bag to share with Geoff… Did I say “share”?!!

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