It’s a love and hate relationship, really. In the age of clean eating and diet lifestyle, we try our best to shy ourselves away from carbohydrate staples like rice and… well, couscous.
I took nearly two months away from eating rice with every meal. Being of mixed-Asian descent, I can wholeheartedly say that was a difficult time. My belly felt empty, I was irritable, bloated and cramped… I jest.
But really, I found myself grazing the pasture looking for anything in the fridge to calm my random cravings. But that’s besides the point…
I came across this recipe by Google search because I had chickpeas in the pantry and an 8-pack of drumsticks with no plan chilling (or icing) in the freezer. Low and behold I found this recipe and couldn’t wait for the long weekend to try it out.
Meal-prepping takes up my weekends so I thankfully had this Memorial Day weekend to cook a little extra on the side for lunch or dinner.
So out came the chicken, some tomato paste, spices, chick peas and celeriac. I reckon any root vegetable would work in this dish, but since I had a lonely celeriac sitting amidst the onions, he came along for the swim.
I adjusted the salt and pepper levels to taste and balance. I used a full can of tomato paste because us Americans only sell paste in cans rather then resealable tubes…
…and lunch was served.
I’m reminded of the first time I came across couscous as a young adult. I tried to pronounce it with light humour and imagined a French mime motioning me to purse my lips as I sounded it out. Koos-koos…
Behold the bane of our existence. Not only do we have to wake up, make our beds and dress ourselves, but we have to make sure we are eating the right things all the time. Diet trends give variety for those on restrictive diets. Or those you think they can look like Ryan Gosling by summertime in paradise.
Sometimes we give into these recent trends just to humour ourselves…
How will this new superfood fit into my lifestyle and will it work?
Happy New Year everyone! It has definitely been quite some time since my last visit here. A lot has happened, I got married, went on a fabulous honeymoon and now, I’m in the beginning stages of immigrating to Toronto, Ontario so I can call Justin Trudeau, “Daddy!”
But that is not why I am here today. Let’s talk about food shall we?
Fall of 2016, I spent a week in Montréal, Québec as a newlywed and we were able to experience an amazing food scene. We all love eating and trying new things and I will admit, I do have a slight penchant for French cuisine or at least foods with a slight French accent and yes, Montréal is in Canada and not France… but folks, the food no joke over there.
There is some serious comfort food to be had in French Canada.
Now, if you are not in the mood to trek around the old city or climb the hilly streets of downtown then download theFoodoraapp and have it delivered to your hotel room.
Overnight oats are definitely a topic of debate in any household. You take some oats, some toppings, liquid, sweetener and throw it in a jar for the following morning’s enjoyment.
Wait… did you say the following morning?!
Yes, the following morning.
This cup of oatmeal has to sit in your refrigerator overnight in order to get the best out of its process and ingredients within. So then, is it worth all this meal prep?
If you ask my roommate, a late 20’s, always on-the-go, job on Wall Street, not-savvy-in-the-kitchen type of guy’s guy, he would whole-heartedly say it is just a bunch of expensive ingredients thrown together that strongly resembles something out of a pre-packed, overly processed, instant sir-mix-a-lot sort of thing. “So why not save yourself the hassle and just buy the Quaker Oats?” he would say.
The goal with overnight oats is not to fill you up in that large portioned “American” sort of way, it is to mix together wholesome ingredients that are also slow-burning giving your body energy and nourishment over a long period of time.
Honestly, that peaches and cream packaged oatmeal is enticing and quite tasty, but full of artificial hullabaloo that cannot possibly be good for you. Anything that looks like some sort of nuclear bio-chem sourced powder does not sit well when it comes to clean eating.
Some of the most delightfully rich desserts known to man stem from the simplest of ingredients. That being said, it comes down to one’s technique that will warrant how good or bad the end result may be.
I have been cooking since I was just shy of 10 years old. I just past my 33rd birthday (…man, I am approaching my mid-thirties… cue FRIENDS opening credits) and that means I have about 23 years of cooking knowledge under my belt.
What I mean by this is I will know exactly what a dish requires without needing any sort of finite measurement system. I can simply taste the dish, take the condiment and toss some in and will know exactly how it will turn out. I can stare at a recipe… stare at a few recipes of the same dish… and know what is missing from it in order to cater it to my palette. Sadly, this is also to a disadvantage and the sole reason why I cannot accurately share my recipes with others. I can provide the basics and the ingredients you will need and provide a basic framework, but the end result is always up to the cook’s hand. So this method is not fool-proof by any means, but it is the instinct I have developed over years and years of cooking for myself, my family, my fiancé and my roommate.
Cured Pork. Every cuisine has it. American Bacon, Italian Prosciutto, Chinese Char Siu, Portuguese Choriço, every cuisine in every corner of the globe has some form of cured pork that is celebrated in their own right.