Tag Archives: nutrition

Pincho of Codfish with Honey Garlic Roasted Red Peppers

For the past 2 weeks I’ve been exploring the rich culture and history of Andalucia Spain, and the fantastic food  and wine authentic to that region. I started first with a list of tapa bars recommended by celebrity chef, Anthony Bourdain, but quickly discovered other local hot spots with crowds holding overfilled glasses of wine spewing onto the streets into the late* hours of the night.

*late for me, normal for them 😉 

It was glorious.

Southern Spain features a lot of fish and seafood, and the tapa I made today is a pincho (small slice of bread with a topping fastened on top of it with a “pincho” or a toothpick) of codfish topped with roasted red peppers, garlic, honey and olive oil.   Continue reading

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Shanghai-Style Wonton 上海雲呑

I haven’t posted once since my mom arrived from Hong Kong 2 months ago. I’ve been utterly, yet obligingly, spoiled by my mom’s home-cooking and haven’t lifted a finger other than to click an OpenTable reso when it’s my turn to treat.

My grandmother on my mother’s side is Shanghainese and her reputable culinary skills have been passed onto her children while they grew up in Hong Kong. I received none of those skills across the Pacific Ocean, so I rely solely on my mom to make my absolute favourite dish: Shanghai- style wontons. These are fun, straight-forward, and much faster to make with a partner or kids, so round up a squad for your wonton prep! We usually make these in batches of 100 so we can freeze and have them ready within minutes next time around.   Continue reading

Thai Grilled Chicken Thighs

Time to fire up the grill! Thai chicken thighs makes for an exotic weeknight dinner that comes together quickly. This recipe features traditional Thai ingredients like fish sauce, fresh coriander, ginger and garlic, infused into juicy chicken thighs that you can serve on rice, over salad, or in a sandwich.  Continue reading

Sprouted Hummus

And all of a sudden, it’s Spring. The season for dips, sharing, and eating outside.

Hummus is one of my favourite creamy dips with flatbread or raw veggies, and also a great salad dressing and spread for sandwiches.  Made with chickpeas, it is high in fibre and protein with a low glycemic index to keep you feeling full and satisfied between meals.

This basic recipe can be rustled up with just 6 ingredients, proving that some of the best tasting things in life are the simplest to make! I use dehydrated pre-sprouted chickpeas as my starting point, which takes less than an hour to rehydrate before it’s ready for hummus-making. Sprouted chickpeas are easier to digest as the process deactivates components that can make minerals contained in the beans otherwise difficult to absorb. I like to think of the end product as “super hummus”: same luxuriant flavour, but with ramped up nutritional value, and less bloating and gas. Major bonus points, imo.

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