by ness | Sep 25, 2014 | Asian, Kid-Friendly, Soup & Sandwiches
So it’s officially Fall now and that means squash soup season and this Thai version is beautifully creamy and super flavourful. I brought this to work for lunch and the steamy aroma of lemongrass, lime, and shallots wafted around my cubicle and down the hall. I was mid-slurp when I looked up and found five colleagues hovering around my desk demanding asking what was I eating that smelled so good. When I told them it was a Thai squash and coconut milk soup, they insisted I share the recipe asap. So here you go friends – get your squash soup on.
So I won’t lie – you’ll definitely probably need to go to your local Asian grocery store to grab the ingredients for this recipe. That is unless your normal grocery store carries kaffir lime leaves, lemongrass, Thai basil, and fish sauce on the regular. The good news is, you’ll probably end up with more lemongrass and lime leaves than needed for this recipe, and you can freeze them for future use. Also, fish sauce lasts for like ever in the fridge so you’re good there. This makes it easy to whip up this soup since you’ll basically be stocked up and ready to go.
This recipe makes enough for about four servings. I recommend doubling the recipe and freezing some so you can just reheat this gorgeous soup on those cold dark days yet to come. The bright sunny colour and bold flavours will bring your taste buds comfort and warm your belly. You can pump up the spice too by adding those Thai red chiles to garnish – just remember the seeds in those little suckers can be CRAZY hot and melt your tongue/face-off. If you’re into that thing, then definitely have at it. (Seriously, these ones here were like eating fire/burning coals/the devil himself). The chiles in the soup are de-seeded and add a touch of heat without being too spicy at all. To make a more kid-friendly version, just omit chiles all together.
Thai Squash and Coconut Milk Soup
I brought this to work for lunch and the steamy aroma of lemongrass, lime, and shallots wafted around my cubicle and down the hall. I was mid-slurp when I looked up and found five colleagues hovering around my desk demanding asking what was I eating that smelled so good. When I told them it was a Thai squash and coconut milk soup, they insisted I share the recipe asap. So here you go friends - get your squash soup on. (adapted from Williams-Sonoma Soup of the Day)
Course: Soup
Cuisine: Asian
Diet: Gluten Free
Keyword: coconut, corn-free, dairy-free, egg-free, gluten-free, kid-friendly, soy-free, spicy
Servings: 4
Author: ness
- 4 shallots (quartered)
- 2 red or green Thai chiles (or serrano chiles, or jalapeño peppers, seeds removed)
- 1 lemongrass stalk (center white part only, smashed and roughly chopped)
- 1 can coconut milk
- 2 cups chicken stock or water
- 6 kaffir lime leaves (stems removed)
- 4 cups peeled squash (either acorn or butternut, chopped into 2 cm cubes)
- 1 1/2 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
Garnish:
- Thai basil leaves, chopped cilantro, fresh limes, green onions, and/or chopped Thai chiles
In a blender or food processor, combine the shallots, chiles, lemongrass and 1/4 cup water and pulse until a paste forms.
Open the can of coconut milk without shaking it. Heat a large pot on medium heat and add the spice paste and thick creamy part of the coconut milk to the pot. Stir together and let simmer for about 5 minutes, stirring occasionally. The paste will get quite fragrant and bubbly.
Add the remaining coconut milk, stock, lime leaves and squash and stir to combine. Bring to a boil and then reduce heat to low and let simmer uncovered for about 15 minutes, or until the squash is tender.
Remove the lime leaves and discard. Either blend the soup in a blender in batches or use immersion blender to blend until the soup is nice and creamy. Stir in the fish sauce, lime juice and sugar and serve with garnishes.
by ness | Sep 2, 2014 | Kid-Friendly, Salads, Sides, Vegetables, Vegetarian
I love vegetables. Always have. When I was little, I watched commercials with kids hating brussels sprouts and broccoli unless they were covered in cheese sauce and it was super weird to me. My sister and I would fight over the last mushroom or baby corn in our stir fry. My veg loving probably stems from my Chinese upbringing where we ate a ton of vegetables – they were a big part of our meals and often times my favourite part. That being said, it’s taken me years to really love salad.
I was like those broccoli-hating commercial kids when it came to salad. As a kid, most of the salads I ate were basic lettuce covered in ranch, Catalina, or Thousand Island dressing. So bland, boring and leafy. The only salads that I really liked were Caesar salad or macaroni salad (which isn’t actually a real salad). But all that changed when I moved to Scottsdale Arizona, the land of amazing salads.
Arizona is probably more well-known for their golf courses, the Grand Canyon and dry heat, but their salad situation is great. On my first trip there, I had a seared tuna and avocado salad in an Asian dressing and it was the perfect balance of fresh ingredients, flavours, and textures. It was so good. And that was when I fell in love with salads and Scottsdale.
Okay so maybe I’m being a bit dramatic, but that salad was really great. And almost every salad I ordered in Arizona from that day forward was pretty great too. Like everywhere. From family restaurants to upscale spots to local chains. Once we moved down there, I took full advantage of this salad mania and experimented at home with fresh produce from a local farmer’s market.
This summer corn salad is my ode to Scottsdale because this salad is all about fresh seasonal ingredients and is satisfying, refreshing and bursting with flavour. It tastes just like summer and is the perfect addition to any BBQ, as a packed lunch or for a picnic. Salads are awesome.
Summer Corn Salad
This summer corn salad is my ode to Scottsdale because this salad is all about fresh seasonal ingredients and is satisfying, refreshing and bursting with flavour. It tastes just like summer and is the perfect addition to any BBQ, as a packed lunch or for a picnic. Salads are awesome.
Course: Appetizer, Salad, Side Dish
Diet: Gluten Free, Vegetarian
Keyword: corn, dairy-free, egg-free, fast, gluten-free, kid-friendly, nut-free, tomato, vegetables
Servings: 8 side salads
Author: ness
Salad Ingredients:
- 6 ears fresh corn (husk removed)
- 1 English cucumber (diced)
- 1 pint cherry tomatoes (halved)
- 1/4 red onion (sliced)
- 1/4 cup fresh parsley (chopped)
Dressing Ingredients:
- 1 teaspoon finely chopped garlic
- 2 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Bring a large pot of water to boil. Add corn to boiling water and simmer for 5 minutes. Remove from hot water and allow to cool. Hold the cooled corn on the cob over a cutting board and cut corn kernels off the cob in strips using a knife. Add the remaining salad ingredients.
In a small bowl, add dressing ingredients except salt and pepper to a small bowl and whisk together. Add salt and pepper to taste. Add dressing to salad ingredients and toss to combine and serve.
This would make a great entree with some grilled salmon, chicken, or steak.
by ness | Aug 8, 2014 | Reviews
There’s a new spot in my neighbourhood and no I’m not talking about that cool Mexican, rustic Italian, trendy tapas or burger spot. Instead it’s exactly what the neighbourhood was really missing – a gourmet food spot that EVERYONE can shop at, regardless of food allergies. Feast opened up earlier this summer in Trinity Bellwoods Park with an assortment of prepared and frozen foods, pantry items and baked goodies. Bonus: they’re all free from the most common food allergies of wheat, dairy, soy, eggs, peanuts, tree nuts, fish, and shellfish.
Located right across from the park, it’s the perfect shop to cater to the Trinity Bellwoods set. You can pop in and pick up a gourmet pocket pie (more on that later), a frozen avocado popsicle, or a loaf of bread for the week. A little bit grocery, a little bit bakery, and a lot awesome.
It’s a bright and sunny spot with a bakery counter that just lures you right in. If you’ve got multiple food allergies, it’s can be a bit tricky to find gluten-free treats. Gluten-free treats always seems to have some eggs, nuts and/or dairy but not here at Feast. They make their treats on site in their in-house gluten-free kitchen and favour ingredients that are local, organic, and non-GMO. So not only gluten-free and allergen-free, but practically guilt-free too. 
I tried some of those coconut milk caramels ($2 each). There are two kinds to choose from: Tropical, chewy, delightful, pineapple topped with a sprinkle of smoked sea salt; and Chocolate Krispies made with raw organic cacao nibs and crispy rice cereal. Very tasty. I also got one of the ‘On top of Coconut Mountain’ donuts (top right) and it was moist and decadent ($3.50).
Beyond the bakery, there’s a nice selection of pantry items to stock your kitchen. Goodies include lots of options for dried and frozen pasta, baking mixes, jams and more. Manager Liz told me that it’s a collection of the owner’s favourite things so they recommend everything personally. Their freezer is also stocked with more pasta, and their best-selling avocado popsicles.
Their signature items are their pocket pies which are moist, flaky, and yes, gluten-free. They have a few varieties to choose from including jerk chicken, beef, and vegan curried black bean ($5 – $7 each). I tried the jerk chicken and I really liked the pastry and the filling was moist and not too spicy, though I like my jerk with more heat. Manager Liz mentioned that they’ve already got a strong pocket pie following, a pocket pie posse if you will, who shop weekly and some daily. 
And finally they have lots of gluten-free bread to choose from in varieties that are harder to find like pumpernickel, buns, and my fave gluten-free bagels from Kinnickinick. So if you’re in the west side of Toronto, have food allergies, or just like gourmet food, stop by Feast and feast on some deliciousness. I’m all about supporting local businesses that have a great vision and positive vibes, offering great gluten-free, allergen-free goodies for all to enjoy.
Feast is located at 881 Queen Street W. Toronto, ON M6J 1G5 right across from Trinity Bellwoods Park
by ness | Jul 24, 2014 | Breakfast, Cookies & Bars, Desserts, Kid-Friendly, Snacks & Appetizers, Vegan, Vegetarian
The past month has literally blown by in a sea of BBQs, pool parties, get-togethers, road trips, etc. And all this socializing has left me a little behind on recipe testing/actual cooking – I’ve been surviving mostly on leftover BBQ, thrown together salads, and a few simple standby recipes like this and this. However, in the summertime spirit of eating light to keep it tight, I thought a raw, vegan snack ready in five minutes would be a good way to go. Perfect for post-workout/road trip/breakfast-to-go type snacking.
Now, these may look like truffles, but they are more like homemade Lara Bars in ball form. Thus the name ‘powerballs’ instead of ‘powerbars’. As per usual, D was my first taste tester and I may have forgotten to tell him that part. He thought they were chocolate truffles and was pretty shocked to discover that they were raw, vegan, healthy snacks after he popped one in his mouth. Also, I left one date pit in his by accident and he almost lost a tooth. Oopsy.
Since my first taste testing was a fail, I brought some into the office for the team to try. And guess what? They were a huge hit. I wish I had brought more because I swear there were some serious sad faces going on. But the few who did get to try them had some great suggestions like adding different nuts, rolling the balls in shredded coconut, adding orange zest, nut butters, etc. Basically, the possibilities are endless. Also, this recipe is gluten-free, vegan, free from refined sugar, dairy-free, raw, and paleo.
This recipe was adapted from a great blog called Cook Republic that features healthy, inventive recipes and stunning, inspiring photography. The original recipe called for pistachios, almonds, and orange zest and the combination made for most beautiful flecks of colour. I went for a Nutella inspired version with just hazelnuts and cocoa powder. What’s most exciting about this recipe is that they actually took 5 minutes to make. Quoting my colleague ‘it’ll take longer to clean the food processor’ – it wasn’t that bad cleaning it afterward but you get the point. This recipe is E.A.S.Y. and F.A.S.T.
These pretty, truffle-esque powerballs would also be a great gift idea – specially packaged in a mason jar and a cute homemade tag. You’ll look like a hero because they would only take you five minutes to make and it’ll look like you slaved over them.
So voila, the easiest healthy snack recipe there ever was. Plus, now I know what to bring to the next work potluck.
Hazelnut Chocolate Powerballs
These may look like truffles, but they are more like homemade Lara Bars in ball form. Thus the name 'powerballs' instead of 'powerbars'. As per usual, D was my first taste tester and I may have forgotten to tell him that part. He thought they were chocolate truffles and was pretty shocked to discover that they were raw, vegan, healthy snacks after he popped one in his mouth. (adapted from Cook Republic)
Course: Appetizer, Breakfast, Dessert, Snack
Diet: Gluten Free, Vegan, Vegetarian
Keyword: chocolate, cookies & bars, corn-free, dairy-free, egg-free, gluten-free, kid-friendly, nuts, paleo, soy-free
Servings: 20 balls
Author: ness
- 1 1/2 cups pitted dates
- 3 tablespoons cocoa powder
- 3/4 cups hazelnuts
- 6 dried figs (stalks snipped (about 1/2 cup))
- 1 tablespoon coconut oil
- 1 teaspoon vanilla
- extra cocoa powder for rolling
Store in an airtight container in a cool place for up to a week (although I have a feeling they'll be gobbled up way before that). Recipe adapted from Cook Republic.
by ness | Jul 12, 2014 | Fish & Seafood, Indian, Main Dishes
It’s summer and I haven’t been doing as much cooking as normal. There are too many patios to visit, friends to see, and outdoor fun times to be had that I’m really making salad and fast suppers for the most part. This dish is a great meal because it’s pretty fast to whip up, is full of flavour and satisfying yet light.
Kedgeree is a UK dish that goes back to the colonial days in India and is typically had for breakfast. Traditionally, it’s made with smoked white fish instead of fresh, which I’m sure is extra tasty. My fish store didn’t have any on hand so I improvised with fresh fish. Also, kedgeree often includes chopped boiled eggs but my version here is egg-less as I have a weird phobia of eggs unless they are scrambled. I’ve swapped dried currents for raisins as I also have a weird aversion to grapes, including dried ones.
The spices and ingredients for this dish are simple but pack in a lot of flavour. The fish was gently boiled in water with lemon and bay leaf – super easy and happened in tandem while the rice is cooking. You can also use any flaky white fish or smoked trout if you like. I used pickerel here, but cod would be great too.
Once you’ve assembled the rice and flaked fish, you can garnish with all the traditional fixings including nuts, raisins, chutney, fresh lime, and lemon wedges. I really love the toasted cinnamon pumpkin seeds that I added here as they gave a great salty crunch to the rice. Sweet, salty, crunchy, flavourful rice – way easy, way tasty.
Kedgeree - Indian Spiced Rice with Fish
Kedgeree is a UK dish that goes back to the colonial days in India and is typically had for breakfast. The spices and ingredients for this dish are simple but pack in a lot of flavour. Adapted from Living and Eating by John Pawson and Annie Bell, Jamie Oliver)
Course: Main Course
Cuisine: Indian
Diet: Gluten Free
Keyword: corn-free, dairy-free, egg-free, fish & seafood, gluten-free, nut-free, pasta, rice & grains, rice, soy-free
Servings: 4
Author: ness
- 2 tablespoons butter or canola oil
- 1 medium onion diced
- 1 thumb sized piece of ginger (minced)
- 2 cloves garlic (minced)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 1 ¼ cup basmati rice
- 1 pound firm white fish such as cod (pickerel)
- 1 lemon
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons chopped fresh coriander
- Dried currants and lime wedges to serve (optional)
- 1 teaspoon coarse sea salt
- Salted Pumpkin Seeds
- 2 tablespoons pumpkin seeds
- 1 teaspoon canola oil
- Ground cinnamon
- Ground chili (optional)
- Coarse sea salt
Heat a large heavy bottomed pot on medium-high heat. Add butter or canola oil and add onion, ginger and garlic and cook for about 5 minutes or until onions are translucent and slightly golden, stirring occasionally. Add ground coriander, cumin, turmeric and basmati rice. Stir so all ingredients are combined and cook 2 more minutes.
Add 2 cups of water and stir, scraping any brown bits off the bottom of the pot with a wooden spoon. Bring to a boil and reduce heat to simmer and cook covered for 9 minutes. Remove from heat and add peas. Cover and allow steam to continue to cook rice and warm peas for 15 minutes.
Meanwhile, add fish, 3 slices of lemon and bay leaf to a sauce pan. Add enough water to just cover and bring to simmer and cook for about 6 to 8 minutes or until fish is cooked and flaky. Remove fish from cooking liquid and allow to cool slightly. Using two forks, flake the fish apart.
In a small frying pan on medium high heat, add oil, pumpkin seeds and a pinch of cinnamon, chili powder, and salt. Gently stir pumpkin seeds so they don’t burn. Remove from heat after a couple of minutes or when they are slightly browned.
Assemble kedgeree. Add fish and chopped coriander to rice, salt, and stir to combine. Adjust seasonings and garnish with a sprinkle of chili powder (optional), fresh coriander, pumpkin seeds and dried currants.
Adapted from Living and Eating by John Pawson and Annie Bell, Jamie Oliver.
