Backyard Potluck season is in full swing!
Yesterday, I headed to my gal pals K2 for a potluck in their backyard. Things are getting crowded in my fridge and so I thought I would purge the fridge to create my dish for the potluck. The rule is you can only use ingredients that you already have at home. This is a fun and creative way to cook, As you can imagine my pantry/fridge/cupboards are pretty well stocked! Here’s what I came up with…
Part One: Meat and Marinade
- 1 Flank Steak Sliced
- 50 ml Olive Oil
- 1 Tbsp Soya Sauce
- 1 Tbsp Sirracha
- 1 Tbsp Maple Syrup
- 1 Tbsp chopped garlic
- 1 Tbsp Dijon Mustard
- Salt and Pepper to Taste
Part Two: Dressing
- 6 Tbsp balsamic vinegar
- 7 Tbsp extra virgin olive oil
- 1/2 Tbsp of chopped garlic
- 1/2 Tbsp of Dijon Mustard
- 1/2 Tbsp of Dried Parsley
- 1/2 Tbsp of Maple Syrup
- 1/2 Tbsp of Dried Chili Peppers
- 1/2 Tsp of Grated Ginger
- Salt and Pepper to Taste
Part Three: Salad Stuffers
- 1 Orange Pepper Sliced
- 1 Red Pepper Sliced
- 1 Hot pepper finely chopped
- 1 package of Snow Peas steamed with sea salt and lemon juice
- Half a Red onion Thinly Sliced
- 1 Head of Broccoli Chopped
- 1 Mango Chopped
- 1 package of Baby Spinach
****click on the picture for a more info about how to make your own Spicy Beef Salad!
This is a delicious salad bursting with flavour and a perfect meal to share at home. I’m heading out of town for the weekend to work in Prince Edward County for the month and I am really stoked. I hear great things about this”new” wine country and my favorite cheese is made in The County! Can’t wait to see what kind of Foodventures I’ll find there!
Confession #1: I love Pho! It is one of my favorite things to eat.
Confession #2: In times of total insanity I have been known to eat Pho up to 5X/week! It’s good anytime of the day or night. (In chinatown you can order Pho 24 hours/day!)
What is pho? Vietnamese Noodle Soup
Although there are many varieties of Pho, I generally order Pho Tái. This is rare beef fillets in a hot steaming beef/oxtail/onion/garlic/other delicious stuff broth, rice noodles and onions. One of the best parts of Pho is the garnishes and condiments that come on the side. The garnishes generally include thai basil, bean sprouts, lime wedges and chili peppers. The condiments are often hoisin and Sriracha sauce but sometimes you score and get roasted garlic, fish oil and other fun stuff! (FYI: condiments=HUGE guilty pleasure!)
Today, I went to the Pho Train (probably not the real name but there is a picture of a train on the sign) and enjoyed a delicious bowl of Pho Tái with Todd and Brian. Check it out! (Click on the picture for a mouthwatering closer look.)
- Usually you have to fill in your order number and Pho size on a piece of paper.
- Don’t be discouraged by the description of the meat-just do it
- Order the small trust me it will be enough!
- Always taste the broth first before adding any condiments or garnishes.
- Don’t over sauce your Pho ( i do this all the time but that’s because I love condiments!)
- Eat with a spoon and chopsticks. (Slurping is not really considered rude, check out how the people next to you are eating it!)
- Bring Cash (lot’s of places in Chinatown are cash only and generally a small Pho will run you less than $10.00, be suspect if it’s more!)
- Go and eat one NOW!
- Be Adventurous in your ordering!
I hope you are enjoying the new series I have been working on here at Foodventures!
Read more about PHO here!
I love BBQing. It is my preferred method to cook food. I have to admit that I suck at cooking chicken on the BBQ, but I think this year will be the year that I will finally become a wizard at all things BBQ. A lot of women seem intimidated by the art of BBQ but hopefully my own silly bbq love will inspire everyone to grill grill grill. So here’s a teaser of what I cooked last night.
****click on the picture for a better look at my First Grill of the Season!
Tonight I am hosting a crew of people for a small evening of food and drink. Lot’s of fun food ideas are dancing around in my head and some of my fav cooks will be over. (Todd, JMurph, Kelly). Todd and I are planning a co-blog and so who knows tonight might be the night. You can read all about it tomorrow.
P.S. Check out this awesome event happening in Toronto this week. I’ll be there Tuesday-Friday being fabulous. Come on out and say hello.
- 1 package extra lean ground sirloin
- 3/4 cup white onion chopped
- 2 gloves of garlic chopped
- 3/4 cup of italian style breadcrumbs
- 1/2 tbsp chili pepper flakes
- 1 cup grumbled goat cheese
- 1 egg
- 2 tbsp of water
- salt and pepper to taste
***click on the picture for a step by step explanation of How to make Meatballs!
You can use these meatballs for so many different things. Appetizers with dipping sauce, added to pasta, or you can use them in a sandwich like i am going to do (add a little marinara sauce and some cheese woot woot!). Meatballs are easily frozen and you can use them at a later date so make a lot. You can use this basic recipe to create burgers, sliders or meatloaf and you can add any flavours you like to customize your own delicious meatballs.
Allright I’m off to sandwich club with these suckers. I will post all about the meeting tomorrow.
Last night, I went over to my friend’s Todd and Brian’s place for dinner. Todd is an incredible chef see It’s my party and I’ll cry if I want to entry for more info!
Dinner is always a lavish event with some cool people (met a great couple Kerstin and Shawn), tasty eats and some Kinect games. Todd made a beef roast with all the fixings including Yorkshire Pudding. We ended the meal with a homemade Berry Pie with fresh cream. Are you jealous? You should be! But Todd was nice enough to reveal his Yorkshire Pudding Recipe and share it with me for the purposes of this blog. You will see that this is so easy to make and delicious.
**click on the picture for a more info about what we ate and the recipe for Todd’s Yorkshire Pudding!
I’m going to Mexico on Thursday….Can’t wait to see all the foodventures I will get involved in there. I’m off to the gym to work off pataters smothered in Duck fat! Thanks for reading. Happy Monday!
Toronto was covered in a blanket of snow overnight and looks beautiful from the window of my downtown condo. I’m in the mood to order in chinese and I’m feeling a little tickle in the back of my throat. All I want is something delicious and comforting to enjoy while getting cozy on the couch with a class of vino and a movie. So here’s my twist on Beef Chow Mein. Seriously, it will take you as long to make this dish as it would to get it delivered and this is a much healthier and tasty option!
- 1/3 cup of rice vinegar
- 1 tsp Fresh grated ginger
- 2 Tbsp Lemon Juice (about half a lemon)
- 1/2 tbsp Sriracha sauce (my favorite condiment! yummy!)
- 1/2 tbsp Soy Sauce
- 1/2 tsp of Honey
- ground pepper to taste
- 1 clove garlic
- 1 portobello mushroom
- 4 stalks celery
- handful of baby carrots
- half of a small red pepper
- half a head of broccoli ( i used a little leftover cauliflower as well)
- 3 green onions
- 2 Tbsp flour
- 1 steak (marinating steak or skirt steak will work perfectly)
- 2 portions of Rooster Brand instant noodles (any chow mein noodle will do)
**click on the picture for a step by step explanation of How to make Beef Chow Mein.
Happy Saturday! Enjoy the snow… ( i wish i had a backyard to make snow angels!)
P.S. You can now sign up to get all the latest Foodventures to your inbox! (Check it out in the top right corner under the Howdy, Finale, La Vie.)