Just a bunch of meat and cheese and bread and crackers and homemade caramelized onion and bacon hummus. And other goodies. Variety is the spice of life. ⢠⢠⢠⢠⢠#hummus #tahini #bacon #charcuterie #zucchini #portabello #mushroom #caramelized #onion #cheese #yvr #vancouver #yummy #f52grams #food52 #bonappetite #foodandwine #fwx #vsco #yummy #vancityy (at Kitsilano)
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Pepper steak sort-of-pho for this humid summer night, cause we're rebels đ ⢠⢠⢠⢠⢠#soup #peppersteak #summersquash #pickledginger #summersoup #noodles #homemade #yvr #vancouver #yummy #f52grams #food52 #bonappetite #foodandwine #fwx #vsco #yummy #vancity (at Kitsilano)
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Spicy rice noodles drizzled with peanut sauce, avocado and sliced ham for lunch cause it's way too hot for ovens đ ⢠blog will be back in July to gently caress your face with savoury and sweet recipes! đ (at Kitsilano)
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Miso, honey and kimchi marinated chicken/oyster mushroom, shepard pepper and yogurt purÊe with a pool of homemade yementine chicken soup broth/steamed vegetables tossed with lemon juice garlic onion and parmesan flakes. Woof! I'm tinkering with this recipe and it'll be on the blog in the next week or so. Hope everyone is enjoying the sun! ⢠⢠⢠⢠⢠⢠#miso #honey #chicken #kimchi #oystermushroom #puree #steamed #broccoli #heirloomcarrots #homemade #yementinechickensoup #dinner #f52grams #food52 #bonappetite #foodandwine #vsco #yummy #vancouver #vancity (at Kitsilano)
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This beef and yam pie recipe will be up on the official blog this weekend! ⢠⢠⢠⢠⢠#meatpie #pie #yam #yvr #vancouver #yummy #f52grams #homemade #recipe #broccoli #rice #pastry (at Kitsilano)
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Soba noodles in a shrimp & leek broth for dinner tonight. ⢠⢠⢠⢠⢠#sobanoodles #shrimp #leeks #cucumber #togarashi #chefsplate #greenonion #enokimushrooms #cilantro #soup #dinner #f52grams #yummy (at Kitsilano)
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Coddled eggs with roasted sesame carrots + parsnips and a pretzel from @swissbakeryyvr đ ⢠⢠⢠⢠⢠#coddledeggs #eggs #roasted #carrot #parsnips #pretzel #apple #guacamole #microgreens #spud #f52grams #food52 #breakfast #brunch (at Kitsilano)
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Friday Lunch
I almost always want sandwiches. Sandwiches are like pizza, and pizza is amazing. Okay, so sandwiches arenât pizza, but theyâre still really good. They also take much less time to make than pizza, and a sandwich is a choose-your-own-adventure kind of thing, just safer, since none of the options end in death! So thatâs pretty good.
Today I made a very simple sandwich that took me roughly 15 minutes to prep, cook, and finish.Â
Honey Glazed Salmon with Shiitake Mushrooms
1 tbsp sesame oil
1-2 Salmon Fillets
1-2 tbsp flour
2-4 shiitake mushrooms
2-3 tbsp honey
1-2 tbsp soy sauce
1-2 tsp garlic
english muffin or bread of your choice
toppings
sriracha mayo
togarashi
arugula
pesto
tomato slices
cilantro
Place a pan on a burner on med-high heat and pour the sesame oil in, allow the oil to get hot. ( I also recommend turning on your broiler to toast your bread)
Prep your salmon by drying the fillet(s), and seasoning both sides with salt and pepper. Cover the salmon in the flour.Â
Grab your shiitake shrooms and wash those bad boys, then remove the stem. You can either chop these, or just leave them whole for your sandwich. Up to you!Â
Mince your garlic and mix with the honey.Â
Once the oil in your pan is hot pop in the fillets along with the mushrooms if they will fit (donât overcrowd your pan). Then pour over the honey and minced garlic. Add in the soy sauce after a couple of minutes, then very carefully flip over your fillets and mushrooms and continue cooking another few minutes until the salmon is cooked through, then remove from the pan (donât overcook your salmon!!!! youâll be sad).Â
If you arenât a crazy person, youâll have toasted the bread for your sandwich and it will be nice and crispy and waiting for you on a plate.Â
AssemblyÂ
(if using my topping suggestions)
Start by putting a handful of baby arugula on the bottom slice of your bread then add a salmon fillet to secure those babies.Â
Put the mushrooms on top of the fillet and add sriracha mayo then cilantro.Â
On the other slice of your bread, add pesto and tomato slices.Â
Youâre officially ready to enjoy the heck out of this sandwich! Plus thereâs some green in there for St. Patrickâs Day.Â
Happy Friday!
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Wonton Soup
Soup is crazy. There is your plain old chicken nood, pea soup, borscht, pho, wonton and about a thousand others. Iâve had a lot of terrible soups, however. So many people tend to under-salt and season soups, leaving them bland and boring, probably making you not like soup very much. On the other hand, there are those who over salt and season, which to me is a much more unpleasant experience. The key to finding serenity in your seasoning is to find the taste that works right for you, which is why many recipes tell you to âseason to tasteâ. Basically, taste what you make, and gradually add seasoning until itâs what you want.Â
Today I made wonton soup from packaged stock (not something iâd usually do but you shouldnât feel bad for cutting corners when you need to, cooking at home should be leisurely, not work!). Unfortunately this removes a lot of control from the seasoning in this dish and I only added a small amount of chicken stock I made this week and a few veggies. When looking for more flavour in your soups, look to veggies as they will create a lovely flavour to the soup as it simmers away. I added chopped red onion, zucchini, green onion and cilantro stalks.Â
In my wontons this time I put creamed sweet potato, garlic and caramelized onions. You can essentially put anything in your wontons, I try to mix it up a bit every time and try new things. Generally you should be able to find wonton wrappers in the meat-alternatives/produce area of the grocery store. If not, Iâd hit up your local Chinese grocer. Iâd also suggest grabbing some miso paste while youâre there so you can make your own wonton soup broth (if thatâs something youâre into) some sesame oil (always have this!) and ginger. Probably also get some rice noodles cause they are bomb. Look up a recipe (Iâll be posting one once my official blog is back up) and have at it!Â
As for wrapping those wontons, I highly suggest looking up a video, as Iâd do a horrendous job explaining it and youâd probably end up doubting my culinary abilities and boycott my blog all together. (Just kidding... But still, letâs avoid that. Look it up!)
Once youâve got your broth bubbling, throw in your wontons. They wonât take long to cook at all, but use this time to put some uncooked rice noodles into a bowl. Because rice noodles basically take zero time to cook, you can just pour your soup overtop of them and they should be cooked within a few minutes. Noodles tend to absorb a lot of liquid from soups, so if youâre looking to refrigerate or freeze your leftovers, donât put the noodles into the broth while itâs cooking.Â
I added some chopped green onion and cilantro on top of my finished soup along with togarashi (get thisssss) and leftover roasted chicken.Â
I havenât added any specifics or a recipe really to this post, simply because itâs up to your discretion and I certainly didnât use a recipe. Follow your heart and your food will likely be good.Â
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Proper nachos ⢠⢠⢠⢠⢠#nachos, #cheese, #kimchi, #salsa, #tzatziki, #guacamole, #chicken, #cilantro, #cucumber, #tomato, #f52grams, #comfortfood (at Kitsilano)
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Shengjian mantou (shanghainese breakfast dumplings) for brunch today from the symmetry breakfast cookbook! ⢠⢠⢠⢠⢠#breakfast, #symmetrybreakfast, #panfried, #steambuns, #f52grams, #shengjianmantou, #brunch, #chicken, #cabbage, #mondays, #whyisitsnowing, #dumplings, #homemade (at Kitsilano)
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MUSIC
i used to use this website to post music, which is also something i still do on the rare occasion. links will be posted here with updates, but if youâd like to listen feel free to follow this linkÂ
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RECIPES!
hello internet babies, i used to have a food blog with its own website. which is why i simply havenât used tumblr. but guess what! websites cost money and sometimes people donât have any of that. so here we are, back on the free blog platform that is tumblr. so iâll be posting some recipes here, and saving them for when my blog is back in business! happy eating.
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cupcakes at 1am are what i like to call âquiet cupcakesâ
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salmon en croute - recipe will be up with my food blog once itâs ready!
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christmas leftovers made into samosas
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yam shepherdâs pie from christmas time
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