Spaghetti Vongole!

This morning I went to my grocery store looking for some idea’s for lunch, I came across the fish counter and BAM! These fresh clams stood out to me. I picked up about a pound and a half, just enough for two!

Vongole ingredients

Ingredients:

  • 1  1/2 pounds of clams
  • 250 g spaghetti
  • 1/3 cup white wine
  • 3 cloves of  minced garlic
  • 1 tsp chili flakes
  • 1 handful of flat leaf parsley

Method:

Probably one of the easiest pasta dishes you will ever make!

To start, clean the clams making sure there is no ocean debris. Soak the clams for about an hour in cold water so that the clams will spit out any sand that they may have sucked up.

Cook your pasta as per box instructions! Make sure you salt your water so it taste like the sea. Reserve about 1 cup of the pasta water when you finish cooking your pasta.

Clams

Saute garlic with a fair amount of olive oil, add chili flakes (make sure that they don’t burn, so have your clams on hand drained and ready!). Add the clams, white wine and about 1/2 cup of pasta water, cover and cook for 4 minutes. At this time your clams should all be open!

Cooked clams

Toss in your pasta and let the flavours infuse for 2 minutes. Finish with a squeeze of lemon and flat leaf parsley! Add more pasta water if the pasta sucks up more liquid than anticipated. A tip, do not add any salt, the pasta water as well as the clams will add enough sodium for the dish!
Enjoy!


Never too late for some ginger molasses cookies!

I know it’s so close to spring, but its never too late for some ginger molasses cookies! This recipe I got from a friends mom who swears by these! They were amazing! Soft, chewy and had a nice bite from the ginger.

ingredients

Ingredients:

  • 2 1/4 cups all purpose flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 3/4 cup softened butter
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 tbsp sugar

Method:

Preheat your oven to 350 degrees fahrenheit.

In a stand mixer, using the paddle attachment, beat the butter and sugar for 2-3 minutes until it’s pale and fluffy. Add the egg and molasses and beat well for another couple minutes.

Mix together all the dry ingredients and sift (all purpose flour, ground ginger, baking soda, ground cinnamon and salt). Stir the dry ingredients into the wet with a soft spatula.

Form the dough into balls, I weighed mine to be 40 grams each so they would be perfectly round and even. Coat each ball in the remaining 2 tbsp of sugar.

Bake for 12 minutes (DO NOT OVER BAKE) it’s better if these cookies are underdone than overdone to ensure that they stay nice and chewy! Cool and then dig in!

cooling

Enjoy!


Raspberry Apple smoothie!

An easy way to have a great breakfast packed with fruit and all the nutrition you need to start the day!

Ingredients: 

  • 1/2 apple (use a tart apple like Granny Smith to give more dimension to the smoothie)
  • 1/2 banana 
  • 8 raspberries (a handful will do!)
  • 1 peeled orange 
  • 1/2 cup of almond milk 
  • A few pieces of ice 

Blend them all together, throw it in a travel cup and off you go to start your morning! 

Enjoy!


Hoi An Restaurant one of Vancouver’s great Vietnamese Restaurants.

This place is a regular for me! I get the same thing every time I go there. A small number 20 with the beef on the side and it never lets me down. I go there so often the servers remembers my order!

Bun bo hue

Here’s the break down, it’s called Bun Bo Tai, which I believe is a play off of the traditional Vietnamese soup, Bun Bo Hue. This soup is a spicy soup with a beef broth, round spaghetti style rice noodles, small pork hand-dropped meatballs, garnished with cilantro and onions. Here is the kicker, the difference between Bun Bo Hue and Bun Bo Tai is the meat, traditionally it’s served with beef shank but instead this soup comes with thinly sliced marinated beef! It’s absolutely mouth-wateringly flavourful. I prefer my meat on the side because I really enjoy rare meat, I can then control the cooking of the meat when I dip it in the broth.

Bean Sprouts

Like traditional Vietnamese food a side plate comes with some lime, bean sprouts and thai basil, but since the servers know I don’t use the basil they intentionally leave it off. If I’m extra hungry or if I come here with others I tend to order a bit more and get salad rolls or their Banh Bot Loc (a glutenous ball with dried shrimp and pork wrapped in banana leaves).

Their specialty dish is called Mi Quang which is a dry noodle dish that comes from the region of Hoi An, I haven’t given that one a try yet, but only because every time I go, a feeling inside makes me order the Bun Bo Tai!

Recommended for any gluten sensitive diners! Most Vietnamese food is rice based and doesn’t contain gluten!

Hoi An Cafe on Urbanspoon


Tandoori Kona in Richmond, B.C.

Tandoori Kona a family run Indian Restaurant in Richmond, B.C. This small restaurant really packs a punch! The restaurant has a small seating area, but while waiting for my take out order, there was at least five others, so I realize they probably gear towards more of a take out type of scene.

Tandoori Kona

Man did this place ever surprise me when I saw their wall of awards for “Best Curry in Richmond” were they ever right! One of the best Indian food that I’ve had.

Awards Tandoori Kona

I ordered some good ole’ butter chicken, spiced chicken wings, aloo gobi (cauliflower and potato) and garlic naan. The butter chicken had more of a tomato flavour that I was used to, but still awesome. The spiced chicken wings were a dry spiced wing that was really crispy and flavourful. Ultimately the garlic naan was the highlight for me, it was just on point! Packed with flavour and so chewy.

Garlic NaanChicken WIngs

This restaurant is one to go to for some great authentic Indian food!  If you step foot in there you better be trying the garlic naan, I assure you it’s worth it!

Tandoori Kona Restaurant on Urbanspoon


Eggs Benedict!

Sunday morning, a beautiful sunny day in Vancouver and what better to do than to make breakfast for the family! A nice decadent Eggs Benedict will surely hit the spot!

Eggs Benny ingredients

Ingredients for hollandaise:

  • 3 egg yolks
  • 1/2 cup melted butter
  • 1 tbsp white wine vinegar
  • 1 tsp lemon juice
  • pinch of salt
  • pinch of cayenne

Method for hollandaise:

Separate your eggs yolks and put your eggs, white wine vinegar and a pinch of salt in a metal bowl. Slowly heat your mixture on a double boiler whisking constantly (ensure that your heat is at a low, we want a sabayon not scrambled eggs!). When your egg mixture has thickened and you can see ribbon lines when you stir, it’s time to add butter. Slowly add your melted butter while whisking (I like to use whole butter instead of clarified butter because it adds more flavour). Finish your hollandaise with some lemon juice and a pinch of cayenne!

All there is left to do is poach your eggs and place it on a well toasted english muffin, nobody likes a soggy english muffin!

Cracked

Enjoy!


Supreme Pizza!

Outside

Supreme Pizza, a hidden gem in East Vancouver. A small little shop on Victoria Drive and 49th Avenue, this little family run business has fast service and most importantly great pizza. These boys really know how to make a good pie.

Pizza

The crust is what impressed me most, crisp, crunchy, chewy and cheesy! If you ever have the chance give them a try, an order over $15.00 gives you two free cokes! They also have awesome 2 for 1 deals too!

Supreme Pizza on Urbanspoon