Lemon Chicken

This is the same stuff you get when you order Chinese take out. Enjoy!

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Aloo Gobi

A simple Potato and Cauliflower curry.
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Chicken and Smoked Meat Sandwiches

Montreal / New Orleans style chicken sandwiches! Check it out!

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Chinese BBQ Pork (Char Siu)

Yes, this is that sweet and delicious stuff you get from the Chinese restaurants.

 

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Lemon Chicken with Vegetable Chow Mein

Lemon Chicken with Vegetable Chow Mein

Let me tell you a bit of a story… I used to have a favorite Chinese restaurant and at this restaurant they served a variety of your typical Chinese take out dishes but also some incredible Indian food and a fusion of everything in between. Now this restaurant is basically located a world away from us as we live in Abbotsford and it’s in Surrey about 50km away or so…. needless to say getting take-out is pretty much out of the question. Every year around my birthday I get asked where I’d like to eat out. Usually this is done not only to celebrate my birthday but also to facilitate a meeting of family all of whom are scattered about here and there in the Lower Mainland near Vancouver.  Having been introduced to this restaurant by a Sri-Lankan friend of mine as resident of Surrey in the early 2000’s, the place quickly became my new favorite Chinese restaurant and go-to for ‘ethnic’ cuisine. Naturally, we held family gatherings there at least once a year. The food was always amazing and consistent. The dishes were spectacularly presented; served with an abundance of brightly colored vegetables and meticulously garnished. The vast and seemingly endless array of menu items, each with a perfect balance of sweet, spicy, and tangy flavors, always left us something to talk about and look forward to again the next time. My most talked about dish? Chilli fish. Until something happened. It had been a couple years since Kim and I had been there but the cravings were still strong. I often spoke of going there, but the... read more
Aloo Gobi (Potato and Cauliflower Curry)

Aloo Gobi (Potato and Cauliflower Curry)

This is a simple dish most commonly served with rice or flatbreads in many home kitchens here in and around Vancouver, Canada. It comes together in just a few minutes and after a bit of steaming to cook everything through it’s all done! Total time to eat: about 25 minutes including the rice. Enjoy the photos and recipe below!   Aloo Gobi   2 tblsp butter or ghee 2 tblsp canola oil 1 small head cauliflower, in florets 2 potatoes, cubed pinch cumin seed pinch yellow mustard seed 1 small onion or shallot, minced 2 tblsp grated ginger 2 tblsp minced garlic 2 tsp fresh grated turmeric pinch garam masala 2 Serrano chillies or 1 Thai chile 2 tblsp tomato paste 1/2 lemon or lime (garnish) salt to taste   Heat butter and oil over medium-high heat until it just about reaches smoke point. Drop in cumin seeds they should sputter and pop. Add mustard seed and chillies and stir. Add ginger, garlic, and fresh turmeric and stir. Cook for 20-30 seconds then add onions or shallots. Cook until slightly translucent about one to two minutes. Add tomato paste and garam masala and mix well. Add cauliflower and potatoes and mix well. Reduce heat to low and steam for fifteen – twenty minutes until veggies are cooked through. Dress with juice from a whole lime or serve with a lemon or lime wedge.... read more
Making Mozzarella

Making Mozzarella

We’ve been meaning to make mozzarella for awhile. We bought the rennet a few months ago and it’s been sitting in our fridge ever since. This is our first time making mozzarella so it was quite the learning experience. We wanted to make a nice Neapolitan style pizza to showcase the fresh mozza, but we had a few minor hiccups with the oven and baking surface so perhaps next time things will work out better for us. It was our intention to use a pizza stone to prepare this meal but ours broke 🙁 and when we tried to locate one to buy this morning we couldn’t find one anywhere… good thing there was a tile and flooring warehouse on our way! 12 6×6″ unglazed quarry tiles later and we had something that would work good enough as a pizza stone for only $6.00.     Mozzarella Cheese 1 gal whole milk 1/4 tablet rennet 1 1/2 tsp citric acid sea salt Add 1 gal milk to a saucepan and stir in the citric acid. Turn to medium heat and bring up to just 95 degrees F. While waiting for milk to come to temperature add the rennet to 1/4 cup water. Once the milk has reached 95F add rennet and water mixture. Remove from heat and allow to sit for five minutes. After five minutes your curd should have formed and will be like soft tofu consistency. Cut up curd and remove to a cheesecloth lined strainer. Fold curd up well with cheesecloth and apply some weight to drain excess whey. Allow to drain and cool to room... read more
Burrito Making Day

Burrito Making Day

Today we are making burritos that can be frozen and reheated for quick and easy meals. To keep the workload down we are using store bought flour tortillas at the cost of about 40  cents each. To make the beans we started with about three cups of black-eye peas and pressure cooked them in chicken stock concentrate and tomato paste for 25 minutes. When the pressure dropped we mashed them with a potato masher, leaving some chunky bits for texture. After removing from the pressure cooker we had about five pounds of beans.     Next up was the beef filling. Beef is expensive these days so two pounds cost ten dollars even. We seasoned the beef heavily with a mixture of salt, chile flakes, homegrown dried paprika and smoked bell pepper powder, fresh garlic, fresh onion, oregano, cumin powder, and chile powder… Our cajun/taco seasoning mix.     Next up was the rice. Two cups rice cooked in some chicken stock and water. We used tomato puree, bit of onion, bell peppers, and finished with cilantro and a bit of white wine vinegar to make it more interesting. A bit of chopped mushroom fell in there apparently but that wasn’t my intention.   Next up was some pulled duck legs/thighs taco style done in the pressure cooker… no pictures of the making of these but they were delicious and fall-apart tender after just twenty five minutes.   After quick-pickling some diced red onion, chopping up some cilantro stems and green peppers, and grating some cheese, my station was ready for burrito assembly! Yield was 20 burritos and the... read more