Finding Bliss Again / What's for Dinner Tonight?

As the aromas of my curry dinner are wafting towards my office, I am prompted to resurrect this food blog of mine. Tired of thinking of things that I used to do and enjoy, I may as well do what I enjoy now. So here I go again. Our dinner tonight:

Chickpea and Cauliflower Curry

Ingredients

1 can of chickpeas (size = your choice), drained and rinsed
1 can of whole tomatoes (28 oz), broken up with a knife
1 can of coconut milk
1 head of cauliflower (size = your choice), chopped / broken into florets
1 onion, chopped
2-3 cloves of garlic, finely chopped
Bunch of Cilantro (chop right before adding to curry)
2-3 tablespoons Canola or vegetable oil
6 cloves (whole)
6 cardamom pods (whole)
1 stick of cinnamon (whole)
2-3 tablespoons Patak's Curry Paste (your choice of flavour, Vindaloo is very nice and has a medium heat)
Basmati Rice 1-2 cups raw, cooked according to directions

Directions

1.While preparing curry: Cook rice according to directions and keep warm on stove.

2. Chop all veggies

3. Heat oil on medium heat. Add dry spices until they "pop". Once they pop, strain out cardamom pods, etc and collect the oil in a little bowl or cup. Place the oil back in the saucepan and discard the spices

4. On medium heat, add the onion and garlic to the pot. Once they start to soften, add the curry paste and stir until incorporated.

5. Add Cauliflower and stir.

6. Add tomatoes and stir.

7. Add Coconut milk and chick peas and stir.

8. Simmer partially covered for 20-30 minutes or until desired "doneness" has been reached. Sauce should reduce and be thicker and creamy looking.

9. Add chopped cilantro and stir.

10. Serve over rice with fresh cilantro on top.

Eating Out In November

It's restaurant review time, folks! In the last month or so we have eaten out several times. You may have already read my review on the Tibetan Kitchen from earlier this month. Today, I will re-cap some of the eats I've had in the last month, starting with the most recent.

Last night my husband and our next-door neighbours had dinner at the Stickleback Westcoast Eatery in Sooke.  We entered the west-coast vibe cafe only to find that we were the only patrons in the joint, perhaps not a-typical for a Monday night in Sooke. The server greeted us and announced that it was International Monday and that they were featuring Greek food. Well, knowing that personally I have not found any good Greek food on Vancouver Island, and that I can make a pretty good Spanikopita when the spirit so moves me, I opted for a burger. The burger was a bacon, mushroom, cheeseburger, or what they have dubbed "The Trail Boss". It was served on a bun that though was totally fresh and nice as a bun, was way too thick/firm for the burger, making this not-so-dainty choice a little hard to, well, fit in my mouth.   I opted for the chowder as a side, which was stunning, and even featured a whole mussel in the shell. My husband got the grilled halibut, which was served with a pesto cream sauce, rice, sweet potatoes and veg. We choose a lemon tart for dessert, which was very nice, though the garnish of lemon slices were a little odd considering it was served with a fruit coulis and whipped cream.  All in all, it was a good meal and though we were the only customers in the restaurant (until right before we left when another couple arrived), we had a good experience.                           http://sticklebackeatery.com/ 

On Saturday, after the Victoria Royals game (sadly defeated by the Kootenay Ice), we stopped in at Vista 18 on Burdett Avenue in Victoria. As we exited the elevator on, you guessed it, the 18th floor, we were met with live light jazz, and sparkling city lights shimmering through the restaurant's many windows. Vista 18 has that "rotating restaurant" feel without the actual rotation or potential vertigo. We arrived just in time for 2 for 1 Small Bites. Our friends ordered right away, while we took our time, which meant that our order sort of got delayed and somewhat neglected by our server. Here is what we tried after ordering from the Small Bites and Dessert menus: edamame beans with sea salt, lime and mint; Sturgeon Burger with smoked tomato aioli; Marinated Mixed Olives; Caramelized Onion and Goat Cheese Flat Bread; Dessert Sampler. The highlights for me were the edamame beans - the combination of lime, mint and sea salt were just right - a nice balance of salt, citrus, and herb. Everything else was good, not great, but good. Personally, I did not care for the beer flavoured truffle on the dessert sampler, though others at my table tasted it and liked it. I can identify the path that this chocolate creation was going, however, I'd rather stay off of that trail so to speak. My husband had an amazing Gin and Tonic, far superior to the one he ordered last night at the Stickleback. Certainly with the 2-for-1 appy special on at that time, there was good value for the money. I could see returning here for a late night or early afternoon (2 for 1 is between 3-5 or 10-midnight) cocktail and share-plates type gathering. With live music and a "blinged out" view included, I could see how some folks would really like this place.                                    http://www.vista18.com/

Tibetan Kitchen

On Saturday, my husband and I were out in Victoria and were ready for dinner. With no particular destination in mind, we happened to park on Broughton Street. Right by spot we parked was the Tibetan Kitchen Restaurant. So we went in.

The food was scrumptious and the service was delightful. We started with cocktails and momos. Having had not prior experience with Tibetan food, we did not know what to expect. Momos are a whole wheat dumpling filled with either pork, beef, or vegetables. We tried all three available fillings. They were served with a spicy green cilantro dip. Momos remind me of pot stickers. Delicious and delightful.

The cocktails were great - and strong. Mine was infused with lychee liquor and was called something like "Buddha's Delight" - I didn't know that Buddhists were drinkers, but hey it was a tasty drink. We shared two curries: the butter chicken and the vegetarian curry. They offer a choice of white rice or brown rice served with the curry. Both curries were flavourful and fresh.

The Tibetan Kitchen is a family-run business. The mother is the main cook, the daughter was serving at our table and the father was our host. The service is excellent - they take pride in their food and serve with an unpretentious but conscientious approach. I highly recommend this place.

Tibetan Kitchen
680 Broughton Street, Victoria BC
http://www.tibetankitchen.com/

Halloween Feast

Tomorrow night my husband & I are hosting a Halloween Fete & Feast. We will make it a potluck. I am finding the meal planning to be a bit challenging as I have certain dietary needs to consider. One guest is celiac and has an egg allergy, while my husband is lactose intolerant.

So here I was looking up recipes for inspiration - I found squash canapes. Gorgeous sounding - pumpernickel bread topped with caramelized butter nut squash resting on goat's cheese. Delicious! The recipe even suggested that I cut the squash into leave shapes with a cookie cutter (thanks, Martha). I'm not even going to serve this appetizer of course, because the celiac would have to loose the bread, my hubby would have to drop the cheese (though goat is supposed to be relatively digestible) and then what's the point?

So here's what I've come up with:

Swamp Sangria - with grapes, apples, wine & sparkling cider
Decomposed salad - features butternut squash cubes and pumpkin seeds
Ribs - guess I'll even make the BBQ sauce

Not sure about something sweet yet - maybe just candy???
Maybe an egg-less/dairy-less/gluten-free sweet will be easy to find.
I'll keep you posted on that one.


-Apron Andie

Sooke to Port Renfrew

Botanical Beach & Bites

WHERE NOT TO EAT

In Sooke there is a quaint little spot called the Lazy Gecko Mexican Eatery. Located in same location as the former, fabulous Farmer's Daughter, Lazy Gecko is a bad mexican stereotype. The brightly coloured walls and comfortable bamboo chairs are the only charming accessories in this abysmal cafe.

We ordered the beef tacquitos, soft corn tacos (chicken) and the veggie quesidilla. The snack-size meal came and was truly a disappointment. The tacquitos tasted like the frozen ones you can buy in bulk at a big-box store. They were served with cold "refried" beans topped with pre-grated cheese and green onion. The green onion was the highlight of the meal. The beans did not taste like anything. Re-fried beans out of a can lightly sauteed with onion would have had more flavor. I'm not sure what recipe they are using, but they seriously need to consider trying something better - how about Old El Paso?

Unfortunately, there was more to this non-descript meal. The quesidilla was made in a flour tortilla. I'm not sure how it was cooked, but the cheese was runny and resembled cheese whiz. The quesidilla had no particular flavour to it, just cheese and tortilla. It was accompanied by a strange side of shredded iceberg lettuce and some tomato sauce/salsa type condiment. Finally, we had the soft taco. Now, we are used to the unbelievably fresh and savory tacos at Hernandez*. So, our standards are pretty high. The Lazy Gecko soft taco is soggy and flavorless. This dish is also presented with the iceberg lettuce / sauce combination.

This new restaurant is set up to serve both take-out and eat-in. Though, it is more cafeteria style eating, where you order and pay for your food and then wait for someone to bring it to you. That is not a-typical nor unexpected. At Hernandez, they do something similar, and it works great. Unfortunately for Lazy Gecko, their LAZINESS did not help them serve us. When we were finished our meal and about to leave, the owner came and asked how our meal was. We had to tell her the truth. I said that I was expecting a fresh home cooked meal and I was very disappointed. The one thing the owner did right was to refund our money immediately. When she passed me the refund, I said, "maybe adding some cilantro and lime?"

Adding cilantro and lime to pre-processed food might not help though. Try grating the cheese yourself. Make your own beans. Put out a nice looking plate. Add a fresh salad to each meal. It could be a "mexican" salad - mixed greens, corn, black beans, lime, cilantro & chipotle dressing.

What about seasoning your cooking with appropriate spices? Have you ever heard of cumin?

So, if you're ever in Sooke needing a bite to eat, do not eat at the Lazy Gecko. Unless you want over-processed, bland, soggy stereotypical mexican food.

*www.hernandezcocina.com

Coconut Lime Rice

This week I tried a new recipe from the Thrifty Foods Flyer. It's a lime and coconut rice. Just fantastic. The first night I had it with curried cauliflower & chickpeas. The second night it was paired with a stir-fry of broccoli and tofu with a thai-inspired sauce.

Here's my recipe for a thai-inspired sauce:

1-2 tablespoons of peanut butter (natural)

2 tablespoons of soy sauce

a few dashes of fish sauce

a few dashes of sesame oil

2 tablespoons of sweet chili sauce

1 cup of stock (chicken / veggie, etc).

Whisk the ingredients together in a bowl and pour over whatever you desire to flavor.

I used the sauce over top of sauteed chopped broccoli, garlic, onion and cubed tofu. I cranked the heat up on the wok, added the sauce, and put the lid on for 2 minutes. My mum taught me the trick that to get the veggies just right for a stir-fry you add the sauce/stock, put on the lid and once the steam comes out of the lid then you time it for 2 minutes. That way your veg never gets over cooked.

Here's a link for the rice (thanks, Thrifty's):

http://www.thriftyfoods.com/EN/main/cooking/recipes/recipe.php?rid=2201

Hits and Misses. Apron Andie's Summer Food List

In No Particular Order

Scallops Remoulade at Salty's Beach House in Penticton

Iced Cap Tim Horton's style

Lamb Shoulder at Theo's Penticton

McChicken, Fries and Frutopia from you know where

Tea and Sweets at Shirley's in Maple Bay

Fresh Blackberries from my road shared with my puppy who eats them off the bush

Babaganoush and being hand-fed Annie's Cheddar Bunnies by cousin's daughter

Filleting a slippery spring salmon (curses galore)

Chocolate fountain with fruit kabobs, phase 10 and laughing ladies at Susan's in Sooke

Chocolate Cake singing happy birthday Shawn in Kamloops

The Edge Restaurant in Sooke - spiral tuna & pea pasta with bread crumb topping

Strawberries from my garden, the few that my puppy didn't eat

Steamed Kale tossed in a pan with butter and garlic (fresh kale from my garden)

The green tree frog that lives in my kale

Bowls of raw peas

Watching Luka, the incredible 2 year old, lick icecream from a dripping cone held by his mother

Pippins, my favorite at Sea Cider in Saanich

Mocha Almond Fudge Ice Cream, the low fat kind

Mesa Sunrise Cereal

Next door neighbors' spicy curried chicken legs

Hunger-less in Seattle

I met Seattle this weekend. The space-needle city and I are now well acquainted, at least from a culinary standpoint. My friend Michelle and I decided that we would eat our way through Seattle. Luckily, on the ferry to Seattle, we sat beside a quirky, wire-haired UVIC music professor who gave us advice on where to eat.

These are the highlights of the trip:

Dahlia Lounge on 4th. Tom Douglas Restaurant. Beautiful meals. Two pics: the papparadelle with kale and king mushrooms and the WORLD FAMOUS Tom Douglas Creme Caramel. The creme caramel is one of the best desserts I've ever eaten. Truly memorable.

Top Pot Doughnuts on 5th. Art Deco Doughnut Shop with coffee and tea, oh and killer doughnuts.

Pike Place Market. I could have spent hours here of course: tasting samples from vendors, admiring the displays and people-watching. The highlight here was some fabulous Greek Yogurt from a donair stand.

Cafe Flora on Madison. Vegetarian delights. I enjoyed the Chai Cranberry Pecan French Toast with a side of sliced fruit.

The Yellow Leaf Cupcake Co on 4th. Great selection of loose teas. I eyed the cupcakes, but abstained.

Teatro Zinzanni on Mercer. Wild circus vaudeville show meets fine dining. A once in a lifetime experience. The carrot-parsnip soup and butter-reisling halibut were my favorites.

More musings on Seattle soon to come,

Apron Andie

New Year 2010

This year I plan to cook more and eat out less often. Is that a resolution?

On New Year's Eve I rang in this new year, yes literally rang (bells and all) with a gorgeous meal at home. We started with a cheese plate: comox brie, herbed chevre, and havarti. The cheese starter was accompanied by a smoked salmon lox, olives, dried figs, olive filone bread, and peppery crackers.

Our main course featured steamed local mussels, green salad and more filone bread for dipping into the mussel broth. It was fresh, simple, and satisfying. May there be many more meals like this to come.

So here's to a healthy appetite, a warm kitchen, and an adventurous palate for 2010!

Steamed Mussels:

As many mussels as you think you can eat (rinsed), throw out any that are already open

2 tbsp olive oil

1 onion, diced

1-2 cloves of garlic, sliced

1-2 cups white wine

Salt & pepper to taste

Heat olive oil in large sauce pot on stove on medium heat. Sweat the onions for 2-5 minutes or until they become transparent and start to brown. Add the garlic and stir. Immediately add the mussels. Stir again. Add the wine and bring to a boil. Toss the mussels frequently in the broth. Once the mussels have all opened, they are done. Keep an eye on them. They may take around 5 minutes. Serve immediately.

A note: when I purchased my mussels from the local grocery store, the fish monger/seafood man said that you can "stroke" the back of a raw mussel if it is open. Apparently this TLC is supposed to encourage the mussel to close, thus preparing it to be cooked. If the mussel cannot be coaxed into closing, then it is considered in-edible. My understanding is that if a bi-valve's shell is broken, then it also should not be eaten.

Filone Bread and Cheese Assortment

FOOD INC.

It has been a month since my last confession. Food confession. I am in the middle of building a new house, trying to lose weight, and stay true (sane). So, the hobby of blogging about food has not been a priority at all.

Last night, I watched the documentary "Food Inc." This film is about food safety in the US. I learned that Kashi is owned by Kellogg's and Stoneyfield Farms is owned by Danone. I am left with a question - Are companies that produce Organics able to do so on their own?

Though I have been more and more conscious of what I eat, from where the food originates, and who produces it, I wonder how much choice I really have. For example, consumers in some countries, such as those in the EU (European Union) can chose from foods that are properly labelled. Consumers can make the decision whether or not to consume a food that is genetically-modified. In Sweden, some foods that are organic are cheaper than "regular" foods. The Swedish government subsidizes organic farming. Is it too much to ask that North American governments could/would do the same?

Instead, it seems that organics are often promoted through capitalist institutions. Organic food companies seem reliant on BIG business to promote sales. Even small, local companies rely on chain grocery stores to sell a portion of their product.

Coincidentally, I went to Costco yesterday. I purchased a massive bag of trail mix that is a product of Quebec. 1.5 kg for $7.99. Sunrype Fruit Source Bars, Product of BC: 30 for $19.99. VEL fruit & nut bars Product of Canada: 24 bars for $14.99. These are relatively healthy convenience foods. My dilemma is that because I purchased these foods at one of the largest grocery chains in North America, am I fueling an already out-of-whack system in which we acquire our subsistence?

After visiting Costco and watching Food Inc., I am left perplexed. How do I contribute to solving problems rather than contribute to exacerbating problems?

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Dinner at The Reef.

Braised short rib....

The Reef is located on Yates St in Victoria and on Main Street in Vancouver.

Thanksgiving

I give thanks for all the wonderful food I am about to enjoy this weekend!

On Breakfast

As I struggle to waken this morning I remember that I must eat. Oddly enough, on weekend mornings I will start thinking breakfast while still snoozing in bed. But during the week, breakfast truly is a struggle. There is something about the rush to eat that is off-putting.

Rush hour eating. That's what it is - Rush Hour Eating. If I detest driving during rush hour, why would I savour my food during rush hour. Don't misunderstand, I am rarely eating breakfast while driving. Oh, wait I did that yesterday. A banana muffin from a cafe and my coffee in a plastic travel mug. I guess though what I am attempting to articulate is my frustration at being inspired to eat breakfast. Is it what that breakfast symbolizes? Once I "scarf" down my morning meal I will have to dash off to get dressed, pack up and head out the door. Now that I think about it, I also have the TV chirping in the background. I'm up on the morning news. I'm checking my email. Oh no, I'm a modern capitalist who multi-tasks.

Excuse me, I'm going to turn off the TV. "They" are talking murder and murder and muffins don't mix. There. Silence. The fridge is humming. Morning traffic sounds are whooshing. Birds are...where are the birds? Wait, back to breakfast. Will it be shredded wheat 'n bran with banana and soy milk or scrambled egg with herbs or a smoothie of sorts?

I'll keep you posted!

Summer Edibles Gallery

My Summer in/of Food

Fresh Organic Blueberries adorn whole wheat cereal.

Artichokes in a basket at the Penticton Farmer's Market.

I picked salmonberries and made them into a coulis, which perfectly topped this cold dessert.

Transilvania Peasant Bread from West 4th Ave in Vancouver. 

Double Yolkers! Eggs from Free Range Hens made delicious fried eggs. 

Off to the market...
I am very excited as I am off to the Moss Street Market today! I haven't shopped there for quite some time as I was away from Victoria for a whole month this summer. Ah, I can picture it now - the frozen fruit freezies, the buckwheat mini doughnuts, the wonderful array of fruit preserves and jam. Not to mention the children and their parents hopping and bopping to bluegrass tunes.

Today I am making Turkey Burgers and Salad for lunch - for the burgers: I hope to get fresh tomatoes, parsley, and some buns at the market. I already have some baby salad greens, so I just need some toppings for the salad: radishes, cucumber, fruit? There may even be some ground turkey or chicken for the patties.

Unknown prospects at the market today.

Turkey & Bean Enchiladas

Turkey & Black Bean Enchiladas

From Cooking Smart for a Healthy Heart

Ingredients

2 1/2 cups medium salsa

1/4 cup chopped cilantro

1 tsp ground cumin

8 corn tortillas

8 oz cooked turkey breast, shredded (I used one large breast, sliced and sauteed)

3/4 cup canned black beans, rinsed & drained

1 small red onion, finely chopped

1 cup shredded cheddar (reduced fat)

How To

Preheat oven to 350 degrees F

Spray 7 x 11 " baking dish w/ non-stick cooking spray (Personally, I skipped this step and the enchiladas stuck to the pan - oops!)

Combine salsa, cilantro, & cumin in a shallow bowl

Dip tortillas in the salsa mixture

Top each tortilla with 2 tbsp of salsa mix, 1/8 of the turkey, beans, red onion & cheese.

Roll up and place seam-side down in baking dish. * Tip: be careful how much filling you put in the tortilla or it might crack when you roll it.

Spoon remaining salsa mixture over enchiladas and sprinkle with remaining cheese. Bake until bubbling, about 15 minutes.

______________________________________________________________________________

This recipe is really straight-forward and is so fantastically delicious! I would try a variation with beans and zucchini for a meat-free option. 

Summer Food Summer Fun

beachy meal
chickpea salad & homemade tzatziki

Tzatziki
Plain yogurt, 2% fat or higher ("Balkan" Style is best)
Dill, 2-3 tbsp fresh, chopped
Grated Cucumber - 1/2 English Cuke, grated
Garlic - 2 cloves, crushed
Salt & Pepper to taste

Stir the ingredients together in a bowl, cover and refrigerate. Serve with pita, bread, or meat.





backyard picnic
lentil & beet salad with buttery corn on the cob

The lentil & beet salad is from Martha Stewart Living, July 2009. The concept is simple: cooked beets are placed on top of cooked, seasoned lentils. The salad is successful because of the vibrant, savory fresh herbs - mint & cilantro. Personally, I skipped the coriander seeds, and made a couple of substitutions, and the result was a refreshing, sweet, tangy, and nutritious vegetarian dinner.


Please copy & paste the link below if you would like the recipe.

http://www.wholeliving.com/recipe/lentils-with-ginger-golden-beets-and-herbs?autonomy_kw=lentil%20+%20beet%20salad&rsc=header_7

MARKET SEASON IS ON!

JERUSALEM ARTICHOKES & JAPANESE TURNIPS FRESH FROM MOSS ST. MARKET

This Saturday, I visited the Moss Street Market for the first time this year. The vibrant, inclusive, family-oriented vibe of Moss St. Market is insatiable.

I stopped at a booth with Jerusalem artichokes with the intention of finding more about these unfamiliar vegetables. The woman representing her farm booth proceeded to wipe off a dirty knife on her rear end, and cut open a CHOKE for me to sample. The texture of a jerusalem artichoke is much like a radish. The taste like a not-so-starchy potato. The woman recommended roasting the artichokes with olive oil and garlic. Seeing as how I planned to roast a chicken, I picked up 6 small artichokes and a bunch of japanese turnips, in order to roast the vegetables along side the bird. The artichoke lady also had some fresh rhubarb for sale. I paired the rhubarb with sliced strawberries (sadly from California) and baked them in a crumble.

for dinner

A simple herb omelet with sauteed spinach. Satisfying, nutritious, flavourful. The eggs I used in this omelet were incredible. Island Gold free fun brown eggs. Probably not as ethically-sound as Free Range eggs, but delicious nonetheless (and slightly more affordable).

wonton soup

homemade wonton soup ingredients

wontons:

wonton wrappers

ground meat - pork or beef ~ .350 kg

egg - 1 egg + 1 egg white

green onion - 2 greens of the onion sliced thin

ginger - fresh, grated 1 tbsp

sesame oil - 1 tsp

soya sauce - 1 tbsp

optional: dried shrimp - 1/4 Cup

broth:

chicken stock

soya sauce

sesame oil

vegetables:

your choice - broccoli, snow peas, cabbage, bok choi, gai lan

mix together filling ingredients

lay out the wonton wrappers

place a small amount of filling in centre of wrapper

brush egg white on the bottom two sides

fold over top corner diagonally so that it makes a triange and seal the bottom, pinch around the meat and seal all the filling in. fold left side over and seal with egg, fold right side over and seal with egg wash.

heat up the broth until boiling. drop in the wontons and boil until they float and wrinkle ~ 5 mins. add vegetables and cook until desired doneness.