Bear meat stew!

Wooo! Long time no see and here’s a welcome back with something new! Loosely based on a recipe and whatever I had in the fridge, I present to you, Canadian bear stew with assorted veggies…specifically carrot, beet, celery, mushroom, potato, and onion. 3hrs into it, it was still basically a big pot of boiling water that…

Middle-eastern inspired breakfast

Sesame seed Turkish bread with chipotle hummus, boiled egg, olive oil and zaatar (middle-eastern herb mix with dried thyme, toasted sesame seeds, sumac, salt) sprinkled on top. Baked in the oven for 10-15 minutes, quick and delicious! Zaatar manakeesh is one of my favorite middle-eastern flatbreads and typically eaten for breakfast in many middle-eastern countries. For manakeesh,…

Adzuki bean, chickpea, portobello mushroom, sweet potato and orzo stew

I improvised a stew using orzo, chickpeas, adzuki beans, portobello mushroom, sweet potato and bulgur. Adzuki beans are really good for you – they’re really high in protein, fiber, iron and a couple of other minerals. Its primarily of Japanese origin and the basis of red bean paste used in east Asian food. I started off…

Chayote Tacos!

  I tried cooking chayote for the first time! Its from the gourd family and a good source of vitamin C. Its shaped like a pear with a wrinkly folded bottom and it was really interesting to cook with. When its raw, it has the texture and taste similar to green apple – its crisp and really…

Rutabaga + portobello mushroom soup!

Every time I go to the grocery store I try to pick up a new fruit or vegetable I haven’t tried before. This time around, I picked up a rutabaga! Its a root vegetable also known as a Swedish turnip or yellow turnip. Its history is interesting, it was discovered growing wild in Sweden and its…

Happy (belated) New Year!

Welp, it’s been awhile since my co-author and I have posted anything, so I think I’ll start the ball rolling again with a classic bowl of stir fried veggies (baby bok choi, eggplant, red pepper, and mushrooms), but this time in avocado oil! mmmmm fancy! Then we had a side of makerel, and lightly fried…

While my co-chef demonstrates the impressive nature of her organic salad and intricate baking, I prefer to display the unique cuisine of the scavenger (ie. call upon the Chuckoon). Voila! Pan fried (no oil) mushrooms, zucchinis, red/yellow peppers topped with 3 fried eggs (yes…3) and some random pork ribs I found in the fridge. All…

Fall cooking

A simple salad entirely from the garden – mesclun leaves with radish, cherry tomatoes and red/green bell peppers. The dressing was olive oil, white wine vinegar and lime juice. The main was a roasted butternut and hubbard squash lasagna with kale, onion and mushrooms in bechamel sauce. I ate the two paired with a nice…

Good ol’ Korean BBQ

Had to have another round of yummy yummy grilled pork belly wrapped in lettuce and flavoured with soy bean paste :D. This time with a side of 오이지 무침 (oh ee gee moo cheem). The website is in Korean, but you can probably make it based on the pictures and Google translate the ingredients. Don’t…

East meets West

I didn’t really “cook” the east side, but it’s “dwen jang ji gae” (soy tofu stew) and fried mackerel. And the west side is a modification of my staple, pan fried mushrooms, asian zucchini, carrots, and broccoli, topped with fried pork chop. Figured I’d contribute anyway =P Enjoy!

Veggie Delight!

Ok, so it’s quite literally all veggies and no preparation aside from chopping…which I keep to a minimum, hence the large, uneven pieces =P So without further ado, I present a yellow pepper, orange pepper, and cucumber medley with a side of carrots and cherry tomatoes, and eau du melon (fancy shmancy speak for watermelon)…