Stirfried Beef with Zucchini, Ginger and Scallions

I grew up with amazing stirfries that my mom used to make for us all the time. My favourites were beef and brocolli, beef and zucchini and beef and green beans.

Although I also stirfry quite often for my family, I can never get them tasting quite as good as my mom's. That is, until this one. Usually my veggies are overcooked, my meat is a little on the chewier side, or the flavours just aren't the same. But it seems that I finally got one right. I managed to achieve a similar balance of flavours to the stirfries I remember and kept the meat tender and the veggies al dente.

The tricks?

- Starting with good meat, thinly sliced across the grain.

- Cooking everything separately. First browning the meat and removing it from the pan when it is just browned but not necessarily completely cooked. The slices are so thin that between residual cooking once removed from the pan and the additional cooking time once added back to the pan, they cook quickly and completely faster than we think. Then cooking the veggies until just fork tender. Doing these steps allows you to control the cooking time of the two main components, which cook at vastly different rates.

Hopefully this is a sign of great stirfries to come?

Heartwarming Chicken and Sausage Gumbo

It's getting cold outside. This means, that it's time for some heartwarming soups. Thankfully, I had anticipated this need a couple of months ago before our little one arrived and made a huge pot of gumbo, portioned it, and froze it for times like these!

Okay, perhaps it was more of a craving than anticipating my future need. But whatever the case, I made lots, ate a bunch and froze the rest. And I sure am thankful for it now.

The first time I had gumbo was actually when I lived in Austin. I worked in a restaurant that served this amazing seafood gumbo. It was slightly spicy, and so flavorful and rich. I have thought time and again of trying to recreate it, but never gotten around to it. Then one day, I was wandering around the grocery store and saw that Campbell's had a Chicken and Sausage Gumbo. I thought I would try one. And to be honest, for store bought soup, it was delicious. But it also furthered my determination to make my own.

Split Red Lentil & Zucchini Curry (or Soup)

So, I hate to say it, but with temperatures cooling down and the rain falling non-stop, it's starting to feel like summer is over. The last couple of weeks of rain, I was really in denial, hoping that this was just a blip in the weather map. I was praying that it would soon pass and give way to an extended dry and warm summer season like last year, which lasted into October. Unfortunately, that doesn't seem to be the case this year.

As a result, I found myself whipping up a quick lentil and zucchini curry, still taking advantage of the bountiful squash harvest from my garden of course, but creating some warmer flavors, comforting as we head into (gulp) fall...

Stuffed Summer Squash (Ground Beef, Lentil & Brown Rice Stuffing)

One of the greatest things about summer are the farmer's markets. Today I walked down to one and as always, found an amazing selection of seasonal and local summer fruits and vegetables. blueberries, raspberries, cherries, beets, potatoes... but what really caught my eye were the beautiful round summer squash.

I have lots of squash bursting out of my garden these days, but none that are this shape. So of course, I had to get some!! 

Summer Risotto with Peas, Mint, Lemon and Parmesan

Gotta love the summer! Especially as the hard work of the spring pays off in the garden. I am a little late posting this... probably because I was too busy gardening, picking and eating my early spring veg, but this recipe is good all year round, garden or no garden!  It is however made just that much better with some amazing summer fresh peas and garden fresh mint!

This is actually my first year having a full blown garden. Previous to this, I lived in places with balconies, so my gardening was restricted to containers. You can do a lot in containers, but you have to make serious choices because space is prime.

This year we are in our new house with a yard, and in the spring, we built 5 beautiful raised cedar beds. Perfect for experimenting with the veg I love the most! So, I went crazy and planted everything I every wanted in my garden... potatoes, tomatoes, peas, beans, herbs, beets, carrots, squash, garlic, radishes... the list goes on and on. Perhaps it's actually too long of a list as some of my beds have become a tad overcrowded as the seeds have sprouted and the plans have grown! I suppose I wasn't sure of my success rates with seeds so I went a little nuts. But now I know for next year what works and what doesn't, and how many seeds I actually need to plant!

Wild Rice Salad

I love summer. Sunshine, music, farmers markets, bbqs....What could be better than that?

In Vancouver, this weather lasts just a few months, but it's these few months that propel us through the rainy and grey days during the rest of the year. Then, when the warmth and sunshine returns, we somehow quickly forget about those cold, wet days and become happy and social again!

So, to take advantage of the sunshine, I am spending as much time outside as I possibly can, trolling farmers markets, working in the garden, and of course, enjoying summertime meals. For this summer evening meal, I combined some farm fresh ingredients with some hearty wild rice, feta and dried cranberries to create this amazing salad that I really think I could eat all year long!

Stir Fried Beef and Vegetables

Stir fries are great because they are simple, quick and versatile. Choose your protein and veggies (or skip the protein), add a few pantry ingredients, and voila... dinner is served!

My favorite combination for a stir fry is beef with some crunchy green vegetables. My preferred vegetable for this stir fry is broccoli and that is generally how my mom used to make it. However, because my husband doesn't like broccoli, this dish has been modified in our household and is now made with celery, bok choy, green beans, zucchini and just about every other green vegetable that you can think of.

In this recipe, I am using a mixture of celery and baby bok choy. Use whatever vegetable you like and use a quantity suitable for 2 servings.

Chinese Rice Porridge (Congee)

This is the most fragrant and therapeutic dish ever. I grew up with this rice porridge. In a lot of households, when you are sick, your mom makes you chicken noodle soup or hot water with lemon. In our house, it was congee. Whenever I was sick, this plain porridge made with chicken stock and a little green onion was the perfect remedy for a cold.

However, I don't only eat this porridge when I am feeling under the weather. I love to make a big pot of it at home, especially in the winter, to cure those winter blues. I also enjoy eating congee in Chinese noodle houses. So much so, that I struggle whenever I go to a Chinese restaurant as I am faced with the dilemna of ordering noodles or a bowl of this wonderful concoction. 

Chinese Salted Pork Stuffed Vegetables

I have shared with you my mom's Chinese Steamed Pork with Salted Egg, which I fondly refer to it as Chinese meatloaf. It is salty and meaty and great with steamed rice and some simple sauteed veggies.

Today, I decided to mix it up a little and stuff this "Chinese Meatloaf" into some vegetables. Kind of a fusion between my husband's beloved Tomate Farcee (stuffed tomatoes in French) and my Chinese Meatloaf. A happy marriage of sorts.

Beef Stew

My husband requested beef stew the other day. So, I went out and bought everything that I needed to make stew.  After a bit of thought, something occurred to me.... the stew that I was thinking of may not have been the stew my husband was thinking of. I mean, usually when he requests something particular, it's a dish that his mom used to make and he wants me to try to recreate. But beef stew? With potatoes, carrots and tomato? Never seen him mom make that! So, I thought I would ask.

And I was right. He was actually thinking of something similar to Blanquette de Veau (French Veal Stew) or some kind of slow cooked meat in a brown sauce and starch on the side.

Oh well. With the ingredients already in the fridge, I decided to go ahead with a traditional (well, by North American standards) beef stew.

Despite the fact that it wasn't what my husband had in mind, he loved it. And so did I! The ultimate comfort food!

Rice with Merguez Sausages & Veggies

People always ask me how I decide what to make. And to be honest, it really depends.

Sometimes I get inspired in the grocery store or market, buy a whole bunch of stuff and then make up combinations on the fly depending on what I bought and what's left in my kitchen as the week goes on.

Other times, I read a book or see a recipe and that inspires me to go shop for specific ingredients (and of course, during that trip, I usually pick up lots of other stuff which I will find ways to use throughout the week).

There are times when I might just start to crave a specific taste or texture, often some form of comfort food, and try to replicate that nostalgic feeling.

And there are times when I just get stuck in a rut and keep making the same thing over and over and over.

But the other day, I asked my husband what he would like to eat. He often lets me know what he feels like or makes mention of a favorite dish, and I try to accommodate it into my crazy "to make" cooking/baking list" but it is very rare that I come right out and ask him point blank. But and did. And one of the things he mentioned was sausages with rice and tomato cooked together like his mom makes. Of course. It has to be like his mom's. And of course, I know that I can never come close to replicating his mom's cooking.  But, I thought I would give it a shot from my memory of this dish.

Blanquette de Veau (French Veal Ragout)

So, the plan was to surprise my husband with one of his favorite meals. A dish his mom used to make for him often, and that he always requests when we go to visit. Blanquette de Veau. It's basically a veal stew or ragout of sorts with a creamy sauce.

The goal was not to make it better than his mom's (because that would be virtually impossible), but just to foster a little nostalgia and warm and fuzzy, like a dish from your past should.

Crispy Rice & Chocolate Chip Cookies

Mmm... cookies! So quick to make, and a big batch put in the freezer provides homemade goodies for a long time to come!

These cookies are a little twist on regular chocolate chip cookies because they have rice krispies in them as well. I love the addition of the rice krispies because they add an additional texture component and almost lighten the cookies.

Crispy Rice & Chocolate Chip Cookies

Makes about 60 cookies

1 cup Butter

1 cup Brown Sugar

2/3 cup White Sugar

2 Eggs

2 tsp Vanilla

2 1/2 cups Flour

1 tsp Baking Soda

1 tsp Salt

2 cups Chocolate Chips

4 cups Rice Krispies

Preheat the oven to 350 degrees and line baking sheets with parchment paper.

In a large bowl, cream together the butter and sugars. Beat in the eggs and vanilla. Sift in the flour, baking soda and salt and mix to incorporate. Fold in the chocolate chips and rice krispies.

Drop by spoonful onto the lined baking sheets and bake for 10-12 minutes. Cool on wire racks.

Gourmet Rice Krispies Squares with Dark Chocolate, Dried Cranberries & Walnuts

I have eaten various forms of rice krispie squares since as long as I can remember. The most frequent "twist" on this classic when I was a kid was changing the white marshmallows with the colored ones. Yes, that's right. A rice krispies square with gooey strands of pink, green, and white. That was as daring as it got.

Move forward 20 years, and I am still crazy about these oozy squares of puffed rice. The difference is that I like to put a bigger twist on things. And by that I mean the addition of dark chocolate, cranberries, and walnuts. It is just as simple to make as the original, but it takes this classic recipe up to the caliber of gourmet treat while still maintaining all the delicious, gooey, satisfying qualities of the original.

Does it get any better than that?

Gourmet Rice Krispies Squares 

with Dark Chocolate, Dried Cranberries & Walnuts

Makes 1 pan- 9” by 13”

4 tbsp Butter

1/4 tsp Salt

4 3/4 cups Mini Marshmallows

1 tsp Vanilla Extract

6 cups Rice Krispies

3/4 cup Dried Cranberries

1 cup Walnut Pieces

1/2 cup Dark Chocolate, cut into chunks (about 100 grams), cold or frozen

(this prevents the chunks from melting too much)

Grease a 9 by 13 inch pan with butter. Set aside.

In a large pan, melt butter over medium heat. As it is melting, rotate the pan to ensure that it is entirely coated with butter. Add the salt and marshmallows and stir constantly until almost melted, about 2 minutes. Stir in the vanilla. Then add the rice krispies, cranberries, and walnuts and stir until coated with marshmallow. Quickly fold in the dark chocolate chunks and immediately transfer to the prepared pan. Press the mixture into the pan (** trick, use a piece of wax paper and press with your hands to get an even batch without making a mess!).

When cool, cut into squares. Store in an airtight container for about 2 days or freeze and let stand for about 10 minutes before eating!

Chinese Chicken and Rice

I am Chinese-Canadian, but I have always considered myself more Canadian than anything. Perhaps it’s because I have never lived or even travelled in China, although I hope to someday. Or perhaps it’s because I have never found myself completely immersed in the Chinese culture. Whatever the reason, I find myself referring to myself as Canadian and then having to explain my background when questioned about my apparent Asian heritage.

But lately, I have been dreaming of Chinese food. The balance of sweet, salty, sour, and bitter; the freshness of ginger and spring onion; the comforting rice. So maybe there is more Chinese in me than I thought. Or maybe its nostalgia kicking in and I am just thinking of the foods my mom used to cook at home. Or maybe it’s because Canada seems to lack any sort of food identity that I can relate to (of course, there is poutine and salmon, but due to the multicultural diversity, you can get all kinds of food in Canada except food that is truly Canadian).

Whatever the reason, I find myself searching for Chinese foods to sooth my Chinese Canadian soul. And today, it is this chicken and rice dish. Now, usually this recipe should be made with glutinous rice, but in this part of the world, it’s hard to come by, so, I am working with what I’ve got!

Chinese Chicken and Rice

Serves 4

2 whole chicken legs and 2 wings, cut into pieces

1 tsp Canola Oil

3 cups Cabbage, shredded

1 tbsp Ginger, minced

2 cups White Rice (or glutinous rice if available)

4 cups Water

1/2 cup Green Onions, sliced

2 tbsp Soy Sauce

1 tbsp Oyster Sauce

1 tbsp Rice Wine Vinegar

Marinade:

1 tbsp Oyster Sauce

1 tbsp Soy Sauce

1 tsp Sugar

1 tbsp Rice Wine Vinegar

1 tsp Sesame Oil

1 tsp Corn Starch

1 tsp Ginger, minced

1/2 tsp White Pepper

In a large bowl, mix the marinade ingredients. Add the chicken pieces. Toss to coat and let marinade for about 45 minutes.

In a large pan, heat the canola oil over medium high heat. Pour in the chicken and all of the marinade and toss for a few minutes. Stir in the cabbage and ginger and cook for about 5 minutes. Add the rice and the water. Bring up to a boil, reduce to a simmer, cover and let cook for about 15 minutes.

Add the green onion, the additional soy, oyster sauce, and rice wine vinegar. Stir, cover, and let cook for another 10 minutes. After 10 minutes has passed, remove from heat, and let rest, covered, for another 10 minutes. Serve, garnished with some fresh spring onion.

Healthy Brown Rice Pudding with Apple Compote

Healthy Rice Pudding? Is that possible? I mean, when I think of rice pudding, I think of a creamy and rich bowl of sweet rice. The last thing that comes to my mind is healthy.

Well, I think I have found an answer with this healthier (and tastier!) version of this heart-warming dessert. I used brown rice with low fat milk and much less sugar than other recipes would call for. I also made use of some beautiful fall apples, which I cooked down to bring out their natural sweetness. Give it a try and let me know what you think!



Healthy Brown Rice Pudding with Apple Compote
Makes 4 servings

For the Rice Pudding

3 cups Low Fat Milk
4 slices Fresh Ginger Root
1/2 cup Brown Rice
1 tablespoon White Sugar
1 tsp Vanilla Extract

For the Apple Compote
3 Large Apples, diced (Any kind. I used a mix of Golden Delicious and Red Delicious). I don’t peel them, but you can if you want)
2 tbsp Butter
3 tbsp Brown Sugar
1 tsp Cinnamon
¾ cup Golden Raisins

To make the rice pudding, put the milk, ginger, rice, sugar, and vanilla into a heavy bottomed sauce pan on med-high heat. As soon as the milk starts to bubble, reduce the heat to low, cover, and simmer for about 50 minutes, stirring a few times during cooking.

Meanwhile, in a large sautee pan, melt the butter over medium-high heat. Add the diced apples, sugar, and cinnamon and sautee for about 5 minutes, stirring frequently. Reduce heat to low, cover, and let cook for about 20 minutes. After 20 minutes, stir in the raisins. Cover and let cook on low heat for another 15-20 minutes until the raisins are soft. Remove from heat and leave covered.

When the rice has cooked for 50 minutes, remove from heat, and let it sit, still covered for about 5 minutes. After 5 minutes, remove the ginger pieces. Stir the rice pudding and adjust the thickness with milk if necessary. I usually stir in between ¼ to ½ cup more milk at this stage so that the pudding is thick and creamy.

Serve the rice pudding topped with the apple compote.

Quick Fried Rice

Do you have leftover rice in your fridge? Then this is a great recipe for you!

What if you don’t have any leftover rice? Well, here’s the thing... Fried rice is great for using up leftover rice. The downside? If you don’t have any leftover rice, then you need to plan in advance so that you can make some “leftover rice.”

Why can’t you just make fresh rice? Well, fried rice needs to be made with cold rice. This ensures that the rice doesn’t stick together and become a complete glob of rice when cooking. So, if you don’t have leftover rice, don’t worry. Just plan ahead so that you have time to cook some rice, cool it completely, and then let it sit in the fridge for a couple of hours until it is completely cold.



As for the recipe, it is imperative that you have all your veggies cut and your egg beaten before you start cooking since this recipe takes less than 10 minutes to cook. This makes this a great dish for entertaining, since you can prepare everything in advance and then slip into the kitchen for just a few minutes before dinner. It also makes a speedy after work meal, since the prep is easy and the cook time is minimal.

Also, once you master the technique, you will find that the fried rice possibilities are endless! You could make plain egg fried rice, chicken fried rice, sausage fried rice, mixed veggie fried rice… the list goes on and on. Just dice up whatever you have in your fridge, and voila!

And from now on, I’m sure you will start making extra rice on purpose!

Quick Fried RiceServes 2

1/4 cup of Pancetta, cubed (or thick bacon cut into small pieces)
1 bell pepper (any color), diced
1 clove garlic, minced
1 onion, diced
1 cup green peas, thawed
1 egg, beaten with a 1 tsp oil, 1/4 tsp Salt and 1/4 tsp White Pepper
2 cups left over cold rice, separated
Cooking Oil

Heat 1 tsp oil in a large, non stick pan over medium-high heat. Add pancetta and stir a few times. Add garlic, onion, and bell pepper and sauté until just soft but still crisp to the bite. Remove the veggies from the pan.

Turn the heat up to high. Add another tsp of oil to the pan and wait until it is smoking hot. Add the cold rice, ensuring that it is completely broken up. Stir continuously until rice is hot (about 3 minutes).

Push the rice to one side of the pan and add the egg to the other side. Stir the egg quickly until soft scrambled. Then incorporate the egg with the rice. Add the peas. Then add the veggies back into the pan.

Stir and serve.