Monday, March 27, 2017

Exploring Ethiopian Vegetarian Cuisine....


Ethiopian cuisine is new to me despite having lived walking distance to a popular Toronto Ethiopian restaurant landmark more than a decade ago and a pulsing desire to try it. Eat with your hand as a utensil-- picking up various kinds of vegetarian and meat stews with pieces of injera bread and finishing off the meal with a coffee ceremony appeals to me. I finally tried the heavenly food late last year and I've been regularly dining on their vegetarian offerings at various locations in the city. Just not sure why I waited so long. So happy late than never. Many super-satisfying dishes that are healthy nutritious for vegetarian, vegan, gluten and lactose-free eaters that also gives meat a break. Something I will indeed explore in my kitchen very soon.

Enjoying a vegetarian platter with a side of fish stew (Asa Gulash) at Lalibela Ethiopian

First, a little history on Ethiopia. Along with the countries of Eritrea, Djibouti and Somalia, these make up the region known as the Horn of Africa in its Northeastern part. Although among the poorest in the world, Ethiopia has an agricultural economy, with most of the people involved in subsistence farming. Interesting fact-- many coffee drinkers do not know that the birthplace of coffee plantations originated in the mountains of Keffa, a province of Ethiopia- the very word where 'coffee' comes from. The hot beverage is served to honour guests and elaborate rituals accompany the preparation of the drink. 

Ethiopia is largely populated with both Muslims and Christians, and their influence makes their cuisine the most distinctive in Northeast Africa. Vegetarian dishes are prominent due to many fasting days of the Christian Church (with no consumption of meat or animal products), however, fish, mutton, beef and chicken abound on their menu and traditionally cooked in lots of butter. A great variety of fruits and vegetables are cultivated there with their staple food injera-- a thick, spongy pancake-like sourdough bread made from the smallest grain in the world-- teff (Ethiopia's principle grain). Injera is not only a food but it serves as a utensil and plate. Accompanying dishes are placed on it-- a bit of bread is torn off and used to wrap the food to eat. Widely used flavours of spicy and complexity include hot chilies, fenugreek, cardamom, ginger, cinnamon, mint, garlic and onions. Some of these aromatic spices and herbs are concocted in a fiery paste (herbere) that is used to cook in the stews or serve with the meal, particularly mutton dishes.


A typical dish consists of injera accompanied by a spicy stew, which frequently includes beef, mutton, vegetables and various types of legumes, such as lentils and chick peas. I always go for their vegetarian platter for two-- an array of colourful veggies and pulse stews to share with my dining companion. After eating up the accompanying rolled injera we dig into the injera "plate" below often soaked with the special sauces to finish the remaining morsels. Deelish!

Vegan platter at Ethiopian Vegan Restaurant

Aside from grounding to make injera, whole grain teff is a great healthy addition to porridge, stews, pilafs or baked goods. It's mild nutty flavour, has a unique texture and packs a serious nutritional punch! Teff has an excellent balance of amino acids, and it is also high in protein, calcium, and iron. I add it when I cook rice-- it doesn't compromise the flavour and your kids won't taste a difference (this is one Ethiopian influence I have in my family food repertoire).

Teff is the tiniest grain in the world but packs a supergrain punch!

Want an easy change up to your cooking routine? To give a simple health boost regularly with teff, add it to rice. For Chinese rice cooked in a rice cooker, add 2 Tbsp. teff to 2-1/2 rice cups measure of Jasmine rice and 1/4 cup more water. Teff will cook settled on the rice surface. Toss to mix. Your kids will see the little brown specks but won't taste it. Before you know it, it may be incorporated in your regular routine. I know it makes me feel better serving white rice.

 Ethiopian Teff Stew (right)-- See Recipe

Enjoying a cup of tea flavoured with cinnamon, cardamom, ginger and cloves.

After an Ethiopian meal, one can enjoy the relaxing aromas of burning frankincense (an aromatic gum resin obtained from an African tree and burned as incense), and hand-roasting of coffee beans and ground by the hostess. It is custom for Ethiopians to drink the strong coffee with a pinch of salt or clarified butter and serve it with popcorn.

Photo Credit: Ethiopian Photo Gallery

I am really looking forward to introducing this lovely and healthy cuisine with exotic flavours to my boys. 



Monday, March 20, 2017

Play, Eat and Shop in Myrtle Beach...


You know the saying, 'all work and no play makes Jack a dull boy?' Sometimes you got to escape from it all and just play, eat and shop/sleep your day away... :) Relaxin' and chillin' with family and friends in Myrtle Beach during March break before coming back to a multitude of exciting projects.

New digs from outlet shopping deals!

Winning 1000 tickets jackpot x two at the arcade! Why can't it be $2000?!

First time rollerblading...

When in America, you hit up the American fast food joints... 'specially mom and pop diners!

BBQ pulled pork sammies and chicken tenders at Little Piggy's

Joey Doggs

Double Joey Chili Dog Bowl-- yes in a dog bowl!

Italian Hot Dog with sauteed peppers, onions and potatoes on Italian pizza bread,
and hunky onion rings!

And of course, treat ourselves to some finer dining, like MB seafood favourite Bonefish Grill.

Jumbo Maryland lump crab cakes with red remoulade sauce (left)
and grilled scallops and bacon over Parmesan risotto.

Garlic and crab crumb dusted Alaskan cod, topped with lump crab
and white wine lemon butter sauce.

Ahhhhh.........At home sweet home, after a week of playing, eating and shopping, a bowl of noodles in nourishing homemade pork bone broth hits the spot every time. Now, I am ready to rock and roll with come what may.... YAY!





Monday, March 6, 2017

Mini Kimchi Zucchini Pancakes...


Kimchi pancakes are the bomb-- pan-fried crispy with caramelized bits on the outside, mildly spicy, slightly crunchy and chewy on the inside. Zucchini fritters are also healthy delicious, but instead of a giant pancake sliced into bite-sized pieces, they are individually formed into small ones with a dollop of the shredded zucchini in batter and pan-fried. Either are popularly served as appetizers, or an accompaniment to a Korean meal such as BBQ meats and lettuce wraps. Today I merged the two seeing that I had a lone zucchini in the crisper... zucchini meet kimchi! Low in preparation and high in flavour impact and reception at the table. My boys just love these dipped in a soy vinegar dressing!


Kimchi Pancake and Zucchini Fritters

Mini Kimchi Zucchini Pancakes
Makes about 12 pieces

1 cup kimchi, coarsely chopped (do not drain)
1/2 small onion, chopped
1 green onion, chopped
1/2 tsp. sugar
a pinch of salt
1/2 cup flour
1/3 cup of water
1 medium zucchini, grated (squeeze to release some moisture)

Dipping Sauce:
2 Tbsp. light soy sauce
2 Tbsp. rice vinegar
1 tsp. sesame oil
sprinkle of toasted sesame seeds



Combine batter ingredients in a medium bowl and mix well. Mix dipping sauce ingredients together in a small bowl. 



Heat 2 Tbsp. oil in a large skillet over medium heat. Cooking in two batches, drop 1/4 cup zucchini mixture into skillet; cook until golden and crisp,  flattening slightly about two to three minutes per side. Serve pancakes hot with soy vinegar dipping sauce.



Nom nom delectable!!


Get creative in your classics-- a simple ingredient add-in can give a novel twist to something you've been cooking again and again, and that have been winning your family over. Especially for those picky eaters, it is a great gateway to introducing new flavours and added nutrition with a dish they already enjoy! 



Thursday, March 2, 2017

Food Revolution Toronto March Cooking Contest-- Smoothies...


Resharing from Food Revolution Toronto:

Hello March! It's starting to feel like spring is on its way and with that, March Break! For our #CookwithFoodRevTO challenge this month, we've chosen the simplest recipe for you (and your kids, friends or colleagues) to make along with us - Jamie Oliver's Super Smoothies!


“A deliciously cold, quick smoothie is one of my favourite ways to start the day – here are four of my favourite combos. ” Jamie Oliver

Making smoothies at a past Sobeys' Community Cooking Event

Let's (encourage kids to) put down the soda and whip up one of these colourful, healthy treats instead! AND, just by making one of these smoothies, you could win a Jamie Oliver cookbook thanks to Harper Collins Canada!

How to Enter:

Make one (or all!) of Jamie's smoothies, snap a picture and share it on social media. You must use the hashtag #CookwithFoodRevTO AND tag us on FB, or at @FoodRevToronto on Twitter or Instagram. That's it! Then you'll be entered to win a cookbook!

Eligibility and Contest Rules:

– Contest begins on March 1st 2017 at 9am EST on and closes March 31st 2017 at 6pm EST.

– Prize consists of one (1) Jamie Oliver cookbook
– Open to readers of the age of majority with a Canadian mailing address.
– No purchase of any product necessary for entry.
– Winner will be chosen randomly (using random.org) from all qualified entries on March 31st 2017 after 6pm EST.
– Winner will be notified via email April 1st 2017 and will have 48 hours to respond to the email.
– Winner will be required to answer a skill testing question.