Friday, July 15, 2016

Creamy Mushroom Soup

Sometimes in July, it gets cold and rainy and all I want to do is curl up with a blanket and a bowl of my favourite soup. 

Today is that day. 



Coconut oil
Large package of mushrooms, diced
1 small onion, diced
1 litre chicken stock (or vegetable or mushroom stock)
2 cans coconut cream
Garlic powder
Black pepper


> heat up a spoonful of coconut oil and sauté the minced onion and mushrooms until soft and slightly caramelized

> pour into a blender and blend with as much of the stock as needed to make it smooth

> return the blundered ingredients to the pot; add in the rest of the stock and coconut cream

> season with garlic, salt, and pepper to taste

> heat and serve

Monday, July 11, 2016

Ginger Beef

It is widely accepted that Ginger Beef was first created in Western Canada. The story goes that a Chinese restauranteur was having difficulty getting locals to try the exotic dishes on his menu. He created a dish with local beef and a Chinese-inspired sauce and a new classic was born. 

Fast forward to this weekend. Nine people in the house, a craving for Chinese food, as a chunk of beef in the fridge. Voila. 



Beef (prepare however you want - could be left over roast, grilled steaks, or ground beef)

1 tbsp oil for cooking
1 onion, finely minced
1 large hand of ginger, finely minced
A splash of water (maybe 1/2 cup)
1/2 cup maple syrup
1/3 cup fish sauce
1/4 cup Srirachia
2 lemons, juiced


> prepare beef as usual (grill steak, slice roast into strips and fry, cook ground beef or make meatballs, etc.)

> heat up the oil in a pan and sauté the onions until soft; add in the ginger and water and let cook another 5 minutes or so

> pour onion and ginger mix along with the rest of the ingredients into the blender; blend until smooth 

> pour the sauce over the beef, garnish with bell peppers, cilantro, green onion, and sesame seeds

> serve over rice or rice noodles and enjoy!!