Friday, Todd and I were enjoying our weekly lunch date trying to figure out a hang out spot for our friend Amy who is visiting from Far far Away. Anyway, it’s Halloween weekend and the parties for enthusiast are plentiful. I have never really been interested in Halloween as an adult (***i do love seeing kids enjoying the holiday! My favorite thing to do is hand out candy and chat with the children. No house=no candy giving) and I especially dislike costumes. I figured a good compromise would be to hold a dinner for Amy and friends as a sort of pre-Halloween party feast and all the other freaks that don’t “do” Halloween would have a refuge post dinner to be merry and drink without the pressure of costumes and what not while the others went off to party their goblin butts off.
So in the spirit of excess Todd and I came up with an epic deep fry plan. Menu items include: Pickles, Spring Rolls, Samosas, Tortellini, Ribs, a Duck, Okra, CHips, Anything we can deep fry and a personal fav: Coconut Shrimp.
- 1 lbs Shrimp (Shells Removed and De Veined)
- 1 Cup shredded and unsweetned Coconut
- 1 Cups Flour
- 2 Cups Panko Crumbs
- 1 small can of Coconut Milk
- 1 Egg
****Click on the picture for a closer look at how to make Coconut Shrimp:
The night was a huge success and everyone enjoyed the deep fry fest. Personal favorites: The onion ring starters and Todd’s Dry Ribs! I hope that everyone is enjoying this sunny Sunday Afternoon and cooking up a feast.
This afternoon, I am hosting a fall mixer. I have been away most of the summer and I am finally able to catch up with friends and what better way to catch up, than with all of them at once. I am serving an array of fall themed food and hopefully I will be able to post some pics of the different offerings. But at the risk of photo blogging the mixer fails…I figured I would to share this recipe with the world and give you a preview of the day’s treats.
- 1 large can (28 oz) garbanzo beans (chick peas)
- ***save 1/4 cup of the chick pea water and add if you are having trouble blending your mixture!)
- 1 (15 ounce) can pumpkin puree (NOT pumpkin pie filling!)
- the juice from 1 lemon
- 1/3 cup extra-virgin olive oil
- 3 cloves garlic, chopped
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- salt and pepper to taste
****Click on the picture for a step by step explanation of how to make Pumpkin Hummus:
This delicious fall themed recipe takes minutes to make and will seriously rock your world. Garnish with roasted pumpkin seeds.
On another note, I’m totally hooked on this blog: (Under The Hill), it is thought provoking, funny, heart breaking and informative. A genuine perspective on the government, the people of Canada and world issues. Please take a moment to check it out!
I went to a potluck yesterday and decided to bring an no fail sure fire hit: A Mexican style layered dip. This dish is so easy for a potluck and it’s ready in less than an hour. There are many variations of this dish but after many a trial and error this is my go to recipe.
- 1 8oz tub of cream cheese (soften)
- 1 cup of sour cream
- 1 can of refried beans (398ml)
- 2 soft avocados (mashed)
- Juice from 1 lemon
- salt and pepper to taste
- 1 16oz jar of salsa
- 1 1/2 cup of shredded cheese
- 1 cup red onion chopped
- 1 cup orange pepper chopped
- 1 tomato chopped and deseeded
- hot peppers to taste
- Tortilla Chips
****click on the picture for a more info about how to make your own Always a Hit Layered Dip!
My current contract is ending today and so I will be able to post more recipes and enjoy a summer full of foodventures. Thanks for reading and I love hearing from you so if you have any questions/tips/ideas or if you want to join me on a foodventure shoot me a message at firstname.lastname@example.org. Happy Sunday!
Last night, I attended a organic vegan potluck for the opening of the Joy Clinic’s new home. I was a bit nervous about what to make, seeing as I am a tried and true lover of all things meat and dairy. In the end, I found this incredible recipe for Vegan Gluten Free Crackers. Perfect! Along with a bruschetta dip the combination was quite “joyful”.
- 2 cups of Almond Flour
- 1 tsp of coarse sea salt
- 2 tbsp of Herbes de Provence
- 1 tbsp and 1/4 cup of Olive Oil
- 2 tbsp of water
- 1 28oz can of diced tomato’s (drained)
- half of a red onion chopped
- 2 gloves of garlic chopped
- half a cup of fresh basil chopped
- 1/2 tbsp of lemon juice
- 1 tbsp of balsamic vinegar
- Sea Salt**** ( this is the secret ingredient in the bruschetta)
**click on the picture for a step by step explanation of How to make Vegan Crackers and Bruschetta Dip.
The crackers turned out better than I could have imagined, however the next time that I make them for a potluck I will triple the recipe. Half way through the baking process my kitchen began smelling incredible, I was salivating by the time they were ready and could barely wait until they had cooled. This recipe has just jumped up on my go to list. It is so simple and you will not believe how tasty they are. The bruschetta dip and cracker combo is killer: vegan or not make this for your next potluck, party or snack.
It was my intention to photo blog some of the other dishes but the spirit of the evening was such that I didn’t have the chance to take out my camera, I was so enchanted by the awesome people and I was too busy chatting. But let me tell you, that all of the food was very good and there were some creative dishes in the spread Chocolate Mousse made with Tofu, Dairy Free date squares, an incredible soup that tasted like heaven, the list goes on and on. I also tried an incredible new vodka that I will have to buy and add to my collection.
Tonight, I’m going to Terroni’s for dinner and then going to check out Assassins at the Theatre Centre. This week is busy but I’ve got a few things on my list that I will make and blog; a vegan birthday cake and some homemade pasta. Happy Sunday everyone!
Thanks for reading. If you have any questions please feel free to email me at email@example.com.