Archive | October, 2010

Red and Sweet Potato Salad with Green Beans

24 Oct

Potato Salad with sweet and red potatoes, green bean and homemade dressing

Preparation of Vegetables:

  • 1 large sweet potato, peeled and cut into bit size cubes
  • 3 to 4 medium red skinned potatoes, washed well (do not peel) and cut into cubes that are slightly smaller than the sweet potatoes (this is because the sweet potatoes cook a bit faster than the red potatoes.)

    Steamed Green Beans

  • 2 to 3 handfuls of green beans, trimmed, cut into approximately 1 inch, steam until soft (about 4 minutes, do not overcook) and let cool
  • 1/4 of  a medium onion, minced
  • sea salt and black pepper to taste
  • extra virgin olive oil (about 3 to 4 tbsps depending on how much potatoes  are prepared)

Baked Sweet and Red Potatoes

Preheat the oven to 400°C. Place the red and sweet potatoes in a baking taste.  Sprinkle a small amount of sea salt, black pepper and olive oil over the potatoes. Mix well. Cover and bake for about 40 to 45 minutes until potatoes are soft.  Do not overcook.  Let the potatoes cool before adding the dressing.

Making the Dressing:

Dressing for Potato Salad

  • 1 tsp each of sea salt, pepper, paprika, and nutmeg
  • 2 tbsp of freshly squeeze lemon juice
  • 3/4 cup of mayonnaise
  • 1 tbsp of dijon mustard
  • 1/4 cup of extra virgin olive oil

Adjust any of the above ingredients to your personal tastes.  Mix all the dressing ingredients together.

Making the Potato Salad:

In a large bowl combine the green beans, onions, baked potatoes and dressing. Refrigerate for at least two hours before serving. The time in the refrigerator allows all the flavours from the dressing to soak into the vegetables.


Breaded Chicken Strips

16 Oct

Pan Fried Breaded Chicken Breast Strips

  • 2 skinless boneless chicken breasts, cut into one inch diameter strips
  • 1 egg, beaten
  • 2 tbsp milk
  • about 2 cups of flour
  • spices: a little pinch (about 1/4 tsp each) of chili flakes, paprika, sea salt, pepper, nutmeg
  • extra virgin olive oil

In a shallow bowl, mix the flour and spices together. (I like to make a large batch; that way it’s ready whenever I need it.) Pour the milk into the egg. Coat the chicken strips with the egg batter and then dredge them in the flour and spices. Repeat, that is, coat the chicken strips into the egg and then flour mixture again. This “double dipping” produces a crispier breaded chicken.

In a hot pan, pour enough oil to coat the pan and place the chicken strips in the pan.  The chicken strips will need about 2 to 3 minutes on each side depending on the thickness. Turn down the heat just enough so the chicken does not burn. Serve immediately.

Honey Mustard Sauce

A nice accompaniment to the breaded chicken strips is a homemade honey mustard sauce.  Add about 2 tbsps of prepared mustard to 1/4 cup of honey, stir and serve with the breaded chicken. You can adjust the ratio of mustard and honey to tailor to your personal tastes.

Bangkok Cuisine

9 Oct

Bangkok Cuisine is a thai restaurant with authentic thai dishes located in Kitchener, Ontario, Canada.

Bangkok Cuisine, 1500 Weber Street East, Kitchener, Ontario, Canada

It’s a small cozy restaurant with about 15 tables and decorated in asian influences.  The restaurant is open for lunch and dinner, and closed on Mondays.  They also have take out and delivery with charges of $5 within Kitchener and $6 for Waterloo locations.

Complimentary Chips

When you first arrive, a complimentary basket of Asian chips will be set on your table.  They are crispy and light, and it’s nice to have something to munch on while waiting for your food.

The menu is a wide selection of noodles, fried rice, curries and has a small kids’ menu. Each dish is customized with your choice of chicken, beef, pork, vegetarian or seafood. As well, each entree comes with a spiciness option: no spice, mild, medium, hot, ex-hot and top of the line.  At Bangkok Cuisine, each spice level is a little hotter than what you would expect.

Drunken Noodle with Chicken, $10.95

My favourite dish there is the Drunken Noodle with chicken and a mild spice. This dish is wide rice noodles fried with Thai brandy, bean sprouts and bell peppers.  Their curry noodle is also another flavourful and tasty noodle dish.

Curry Noodle with Chicken, $10.95

Rice dishes can be a fried rice such a their Basil Fried Rice or Bangkok’s Special Rice or a stir-fry served with a side of white rice such as the Pad Khing.  The Pad Khing is bell peppers, mushrooms and onions stir fried with ginger, brown sauce and your choice of meat or tofu.

Pad Khing with Beef and a Bowl of White Rice, $10.95

If you are looking for authentic thai dishes, Bangkok Cuisine is a good choice.  The menu is very accommodating, the prices are quite reasonable and the servers and atmosphere are welcoming.

President’s Choice Cooking Classes

7 Oct

President’s Choice has opened a cooking school.  Classes are presented by expert chefs at test kitchens inside Real Canadian Superstores all across Canada.  There are classes for chocolate lovers, international cuisine such as Cajun, Italian and Indian, kids classes and much more.  Each class costs about $20 to $40 per person depending on the type of class and age group.   Dates vary depending on location.

Spicy Stewed Tomato and Italian Sausage Soup

1 Oct

Spicy Stewed Tomato Soup with Italian Sausages and Spaetzle (German Style Egg Noodles)

  • 1 large can (about 800 mL) of stewed tomatoes
  • 4 to 5 uncooked hot italian sausages (a brand I often use is Marc Angelo), remove casing and form into small bite size balls
  • 1 can of corn
  • 1 carrot, peeled and diced
  • 1 small onion, chopped
  • 1 green pepper or 1 celery stalk, diced
  • 3 cloves of garlic, minced
  • 2 tbsp of extra virgin olive oil
  • spices: paprika, thyme, oregano, basil, chili flakes (add which ones you like and however much you want)
  • 1 to 2 bay leafs
  • 1/2 cup of noodles, pasta or rice (optional)
  • salt and pepper to taste
  • water

In a large soup pot, heat up the oil and then add in the garlic, onions and italian sausage.  Cook for about 5 minutes.  Then add in the carrots, celery or green peppers and your desired spices and bay leaf.   Cook for another 5 minutes or until the carrots begin softening.  Add in the can of corn (including the juices from the can) and stewed tomatoes. If the tomatoes are whole, break them up into smaller bite size pieces. This will be easier once the tomatoes have cooked for awhile.  Add in enough water to cover 2 to 3 inches above the top of the vegetables and sausage.  Bring to a boil and then let it simmer for 20 to 30 minutes at medium to low heat.

Once the soup is done, add in the noodles and gently boil until noodles are soft. Taste the soup to see if more salt is needed.  This recipe makes about 8 to 12 medium bowls of soup.