Archive | June, 2012

Chicken and Tomato Stew with Tofu

26 Jun

Chicken and tomato stew with tofu.

  • 6 to 8 skinless boneless chicken thighs
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 can of stewed tomatoes
  • juice of half a lemon
  • 2 tbsp extra virgin olive oil
  • 1 tsp cinnamon 
  • 1 tsp paprika
  • 1 pack of tofu, cut into large chunks
  • freshly ground pepper and sea salt 
  • 1 green onion (optional, it is mostly for colour)

Sauteed onion and garlic.

Heat a pot on high heat. Once hot, add in the oil, garlic and onions.

Chicken thighs seasoned with cinnamon, paprika, sea salt and freshly ground pepper.

When the onions begin to soften, add in the chicken and seasoning (cinnamon, paprika, salt and pepper). Mix well.  

Chicken with stewed tomatoes.

When the chicken is almost completely cooked, add in the stewed tomatoes. Mix well. Simmer on low to medium heat for 25 to 30 minutes. Add in the lemon juice. Mix well.

Chicken with stewed tomatoes, tofu and green onions.

Add in the tofu and cook for another 10 to 15 minutes, then add in the green onions. Mix well and serve while hot.


Uncle Betty’s

19 Jun

Uncle Bettys, 2590 Yonge Street, Toronto, Canada.

Uncle Betty’s is a diner which specializes in classic comfort food.  The atmosphere is urban, warm, charming and homey. It is located in Toronto on a quieter and more residential stretch of Yonge Street. The decor is hard to put into words but is reminiscent of a mix between a modern version of the classic retro dinner and an old fashion ice cream parlour.   It also has a very unique and cheerful logo.

I learned about Uncle Betty’s on Food Network’s “You Gotta Eat Here“. The episode featured Uncle Betty’s homemade donuts and chocolate twinkies, eggs benedict and their signature macaroni and meatloaf grill cheese sandwiches.

Their homemade meatloaf made into a burger. This is called the Betty Burger, $12.

Grilled cheese sandwich with meatloaf and mac’n cheese, $14. The sweet potatoes were an upgrade from regular fries and were served with aioli (+$2).

A donut sprinkled with powdered sugar, $1.25.

The inside of the donut. This one is topped with cinnamon.

I had to try a homemade donut for myself and was glad to have made the decision. The donut was savoury and had a bread-like consistency. I really enjoyed its clean, simple and soft taste. Learn more about Dreesen’s donuts here.

A small nacho, $7.

Next, I tried the nachos which were topped with peppers, tomatoes, cheese and avocados. The addition of the avocados made the nachos exceptional. It was also accompanied with salsa and I believe lime sour cream. Everything in the nachos including the nachos tasted fresh and natural.

Pulled pork sandwich with house salad, $13.

For my main meal, I chose the pulled pork sandwich with house green salad. The sauce was light and a little sweet and the thin silvers of pork was soft and tender. I especially enjoyed the super hot (temperature wise) pulled pork against the crispy refreshing coleslaw.

A complimentary plate of toasted marshmallows for dessert.

I was quite full after my meal but the chef presented my table with a complimentary plate of toasted marshmallows. They were heavenly with a thin charred exterior and a soft warm sweet interior. So good and such a pleasant way to end a happy meal.

Prosciutto and Guacamole Sandwich

12 Jun

Two slices of sourdough bread with prosciutto and guacamole in between.

The following recipes makes four sandwiches.
  • 8 slices of bread, toasted (I used sourdough)
  • 8 slices of prosciutto
  • 2 ripe avocados, peeled, pitted and cut into rough cubes
  • 1 medium tomato, roughly cut
  • juice of 1 lime
  • sea salt and freshly ground pepper to taste

The ingredients in the guacamole are avocados, tomatoes and lime juice. Season with sea salt and freshly ground pepper.

Add to a bowl the avocados and lime juice. Mash the avocados. Add in the tomatoes and season with salt and pepper. This is the guacamole that will go into the sandwich.

Slices of sourdough bread topped with prosciutto and avocados mixed with lime juice and tomatoes.

To assemble the sandwich, place two slices of prosciutto onto one slice of bread. Add a generous scope of the guacamole on top of the prosciutto and spread it around. Top with another slice of bread. Cut the sandwich in half and now you have made the first sandwich. Repeat three more times.

Greek Salad (Olives Optional)

5 Jun

Tomatoes, cucumbers, peppers and onions with a balsamic dressing topped with feta.

  • 4 to 6 tomatoes depending on the size, cut into bite-size pieces
  • one bell pepper, sliced
  • half an onion, thinly sliced
  • one english cucumber, diced
  • 1 cup of feta, roughly crumbled
  • balsamic vinegar
  • extra virgin olive oil
  • sea salt
  • dried oregano
  • olives (optional)

In a large salad bowl, toss together the tomatoes, cucumber, onions and bell peppers.  Splash a generous amount of balsamic vinegar and olive oil over the vegetables. Sprinkle a light layer of salt and oregano over the vegetables. Mix well. Top with feta. Feel free to include olives. I just don’t like olives but wish I did! The salad is now finished.