Pancake with a twist

Preparing a big brunch on the weekends  is part of our "fun favorite" thing to do. Eggs in whatever form, sausages, bacon, fruit, coffee and carbs...of course.

Last weekend it was pancakes but not your olé run of the mill slap jacks, no, no hell to the no.

I enjoy just about all cooking shows, and got the recipe from diners drive in and dives.
Let's get to it!

Prepare your homemade mix or make it from scratch like me. (I'll share that another day)

*This recipe makes enough to fill a large cast iron pan

Preheat oven to 375 degree

Chop one large apple into cubes
Heat pan on medium high
Add 3 tbsp butter
Add chopped apple
4 tbsp brown sugar
1 tbsp cinnimon

Stir to evenly coat ingredients
Cook for 5 min
Turn stove off
Pour mixed batter into pan
(Making sure it's evenly distributed with apple pieces)

Placed into oven and bake for 20 mins.
Remove and flip unto plate and indulge!

* you can add chopped pecans if you like

Try it and share your comments here.

Feeding the body and nourishing relationships

I never imagine I would ever be here in this line up, hat pulled low, sunglasses on though the weather was a reflection of how I was feeling on the inside, dark and dull and no doubt it showed. I was at my lowest of low! I'd successfully graduated from coaching and counselling college two months ago, sent out hundreds of resumes, made calls, visited offices, seen counselors and coaches, but nothing...no bites, and I was out of money.
And there I was swallowing my pride as big as a horse, and stood shoulder to shoulder with people who had their own story to tell to get a hand up. You read that right, a hand up NOT a hand out!

Two months later, the flood gates of multiple opportunities started coming in fast and furious, and today I'm comfortably blessed with not one but two jobs, doing what I love. Working in a brokerage firm and building my coaching practice, a beautiful thing and I am fulfilled.

Said all that to say this - food, the need for it brings us together. It's in that common need we relate with each other and feel connected even if we don't know each others first names.
It's during my time of lack I found my passion for being in my most favorite place in my home - the kitchen was lost. I still cooked, however the limited access to the ingredients I am used to cooking with wasn't there, and my meals lacked the love. You can say some meals were cooked in bitterness, anger and resentment, and it showed!

What I learned a lot during that short stint of lack 

• Never take for granted what I have
• Never wasted 
• If my attitude is bad in the kitchen it shows up in the taste
• Find something every day to be grateful for

And with that I re-launch this cooking blog to share with you one of my passions...my love for cooking and deep appreciation for food cooked and shared with loved ones, with a new perspective and appreciation.

Roast Pork Vegetable Stew

Over the past 4 years my love for pork has evolved because my partner loves anything pork except bacon...we enjoy turkey bacon more, though pork bacon some might say RULES and I agree it's the real thing. Aside from that, there's nothing (in my opinion), like a good pulled pork or slow roasted pork recipe. Pork is very popular meat among the Asian community but pulled pork is making waves and made its way onto the menus of high end restaurants and even fast food joints as pulled pork sandwiches, and even on pizzas.

BTW, if you have never tried pulled or roasted pork in a sandwich and pizza, and you eat pork, let me strongly encourage you to go get yourself some:) 

Today, it all about taking left over roast pork to create a healthy stew with some South American flava, and with fall season closing in, it's that time to get your stews, chili, and soup recipes ready.

Tip I find works every time - to create amazing stews or sauces, use a home made stock, and if you don't have any handy, then pick up a good brand (low sodium) at the grocery store.
Trust me, a good stock is advantageous to stews and sauces that pops!

Roast pork vegetable stew
What you'll need:

About 3 cups of left over roast pork (fat trimmed and cut into chunks)
1 large red pepper cup into chunks
1 large sweet potato peeled and cut into cubes
1 package of bok choy
! large onion cut into chunks
5 cloves of garlic crushed
2 tbsp. grated ginger
A handful of fresh cilantro
3 cups of stock
1 tsp each of nutmeg and cinnamon or 1 tbsp five spice
2 tbsp olive oil
Salt and black pepper to taste

Putting it together:
Over medium temperature heat oil in a large pot
Add onions, garlic, ginger and spices and saute for about 4 min
Add pork and sweet potato, stir all ingredients to incorporate flavors, then add stock, bring to a boil and reduce heat to simmer for 20 min
Add peppers, bok choy and cilantro and let simmer for 5 min.
Add additional salt if required, remove from stove and serve hot.

If you have any pork creations or tips you'd like to share I'd love to hear from you.

To your health and enjoyment!

It's final - crab is not my thing

Last week-end me and my partner visited our local fish wharf and came home with fresh salmon, prawns and live dungeness crabs. Fresh seafood hands down is a home run, we were stoked to shell out some cash for this amazing catch, and the cost was a steal. We made the hour drive to pick up salmon and prawns, and the crabs were a last minute buy; a crowd of anxious customers around the boat that just arrived along with the size of the crabs was the pull.

Now, let me just say that I enjoy eating crabs when it's shelled for me - hey, my dad always showed his love by doing the work, cooking, cracking, and I ate it. My first question to Maria was "do you know how to cook crab?" and I was assured, positively yes. In my mind I am thinking - if she knows how to cook em, she certainly knows how to crack em:)

Right to play not applicable to this crab

 Once the crabs were cooked, I decided to get involved in the whole experience - after all, this was my first time cooking crab, and I figure it was time I grow up and do my own crab cracking. You have to really love crab meat to enjoy the long slow process of cracking claws, digging out the meat and if you're fortunate like I was to have the juice from the crab sprayed all over your glasses and shirt when I cracked a claw - priceless. 

Ready for the cracking

What was my take away from that crab experience? Though I wasn't crabby about it, I realized it's just not my thing, and no, not because I had to do my own cracking either.  

To your health and enjoyment!

Slow Roasted Tomatoes

That is...if you're a lover of tomatoes. I've always liked tomatoes, but my love for this delicious fruit grew when I met my partner 4 years ago, and I've since discovered so many ways to prepare and serve this sweet fruit or vegetable, whatever you prefer to label it as - it is delicious and here's a recipe I picked up from watching the TV show - "The Chew".  

Tomatoes ready for roasting

The flavours are phenomenal - like a fun party in your mouth, great in sandwiches, delicious with pasta; especially ravioli, and if you have enough self control to ONLY taste one piece and resist the urge to keep eating, then bravo to you:) oh, and did I mention it's easy to make and guarantee to be a hit. You cannot mess this recipe up...it is so simple. 

Roasted Tomatoes

You'll need a large baking dish, about 10 large tomatoes (any kind works), sliced lengthwise  not thin , fresh basil or your favourite herb, salt, black pepper, finely chopped garlic, and olive oil. In a large bowl add all the ingredients, mix with hands, and layer the tomatoes in baking dish; it's OK to stack them on top of each other.

Do not pour the remaining juice on the tomatoes. Drizzle a bit more olive oil on the finished product, and bake for 3.5 hours; yes you read that right - at 275 degrees. Set the timer and leave it alone.

This is one dish you do not want to rush, it's the slow roasting that makes it a winner.

This can be kept in the fridge for up to 2 weeks in an air tight glass jar , or freeze for up to 8 months..not that it will last two weeks anyway:).

And, with tomato season upon us, it's the perfect time to try this recipe and stock up on a very inexpensive, tasty, healthy, and versatile dish.

If you have another great tomato recipe I'd love if you won't mind sharing it with me.

To your health and enjoyment!

Slamin' T Bone Sandwich

Ever get tired of eating the same ole tuna, salmon, egg and processed meat sandwiches? and tied of over paying for a mediocre sandwich? I hear ya, and I'm about to share a simple recipe with the wow factor.

First, I have to say my all time favourite sandwich bread is sourdough. I like it for the sourness, size and the texture; perfectly toasted in either a frying pan or a flat skillet - forget the toaster.

Me and my partner had a T-bone steak dinner a few weeks back, and with too much steak (if there's such a thing:), we froze what we couldn't eat. 

I took it out of the freezer and just stared at it - didn't want it with veggies and potato...so I stared, then walla, I decided on a sandwich and my creative juices started to churn, and this is what I came up with.

A hot sandwich that's wickedly delicious.

Now tell me if that picture isn't inspiring you to make one - right now! Well, here's what I created and let me tell you people...it's slamin!

Slamin' T-Bone Sandwich

What you'll need:

2 slices sour-dough bread (or your favorite, but try sour-dough you'll be hooked)

Thinly sliced medium well T-bone steak

3 thinly sliced onions

2 tbsp mayo

1 tbsp Dijon mustard

Hot sauce (optional)

Thinly sliced cheese (stay away from processed)

Dash of Worcestershire sauce

Putting it together

Sauté onions in a bit of olive oil, add sliced steak and Worcestershire sauce, stir and let sit on low-medium heat.

Slightly add margarine, butter, or coconut oil to the outside of bread

Place buttered side on heated pan (medium heat), and add the mayo mix, then a layer of cheese

Place the steak on top add the remaining cheese, top with the other slice of bread with the mayo spread.

Using a spatula press the sandwich down - you should hear it sizzle:)

Once the side is brown and cheese melted, flip and brown the other side.

Remove from pan, cut in half, grab a cold beer and devour.

Send me your comments when you tried this beauty.

To your health and enjoyment!

Delicious is an understatement

If you've spent any time reading my posts, you'll know that I am a huge fan of anything made with flour. Yeah, I'm hooked, and I think it stems back to my childhood.  You see, I had an amazingly close relationship with my dad and he taught me how to bake bread - no, not with a bread machine...are you kidding me?  Aside from that connection, rest assured that every Saturday like clock work, there's bread baking in the oven at our home. 

I said all that to talk about this scrumptious looking sandwich. I've tried making a lot of different variation of sandwiches, but this one flew off the richter scale big time, and the best part is - it's a new born creation. Full of fresh, healthy ingredients to awaken your taste buds, and provide a full 100% satisfaction guarantee.   

Al-right, don't be fixated with the picture, see the recipe below and go make yourself one; oh, and share your thoughts with me after.

Toasted vegetarian sour-dough sandwich 

What you'll need:

2 slices sour-dough bread

1 tbsp Coconut oil, or margarine or butter

1/2 avocado mashed

3 slices tomato

Old age cheddar cheese (or your preference) 

2 Tbsp cilantro finely chopped

1 thin slice of sweet onion

Putting it together:

Warm frying pan just below medium heat

Apply coconut oil or margarine or butter evenly to the outside of bread

Place the buttered side in heated pan and spread the avocado onto the bread. 

Put the remaining ingredients on top.

Top off with other slice of bread (with the buttered side facing up)

Press down with a spatula, and flip after 2-3 minutes or once the bottom is brown and the cheese begins to melt.

Complete the browning process, remove from pan, slice and devour.

Here's the thing, this sandwich doesn't need mayonnaise or meat to make it yummy. Go ahead give it a try.

To your health and enjoyment!