Everything Tasty and Nice For The Holidays...

This is the time of renewal during Winter Solstice 🌬❄. Enjoying Korean cinnamon punch sujeonggwa, traditionally served cold brewed with cinnamon sticks, ginger and sweetened with sugar and persimmon. This is my go-to drink in the fridge. Soothing, wards off the cold and eases congestion 🥃.

"I prefer Winter and Fall, when you feel the bone structure of the landscape - the loneliness of it, the dead feeling of winter. Something waits beneath it, the whole story doesn't show." -- Andrew Wyeth.

"In a way Winter is the real Spring - the time when the inner things happen, the resurgence of nature"-- Edna O'Brien

I've been disengaged, giving social media a break, keeping busy with family and friends. I hope you are too.

May your festive holiday be a pinch of patience,

a dash of kindness,

a spoonful of laughter

and a heap of love! 💗

Sharing scenes of wrapping up my fall cooking programs to prepare for the holidays!

Here is the term-end potluck with the moms over at Thorncliffe's Community Kitchen.

Fraser Mustard- Parent Engagement Culinary Program

Everyone brought their favourites to entertain with families and friends.

Savoury and Sweet- and we are complete!

With facilitator Sofie and some of the best mom crew eva' 💕. See you in 2020!

Over at TDSB Learn4Life Seniors Asian Cooking Program, we wrapped up the year with Creative Ways With Sushi Rice... 🥢🍚.

Everyone knows sushi rolls but did you know there are a myriad of ways to serve Japanese sushi rice -- each distinctive and mouth-watering in its own presentation? Our last cooking session with Seniors and I delivered four different ideas all inspired by the humble seasoned vinegared rice-- a little sweet, a little salty, a little tangy and a whole lotta deelish with a whole lotta fixin's! The main feature was the construction of taco-style DIY sushi wraps and from there we made vegetarian maki rolls, poke bowl, and onigiri rice balls 🍙.

For more on the Creative Ways with Sushi Rice.

Sushi Taco Wrap

As part of our year end party, students brought in whole teriyaki salmon fillet, Japanese chow mein, durian cakes, fresh fruit red bean paste sticky rice mochi balls and chocolate. It was a grand feast indeed for all our senses! I appreciate their kind and thoughtful gifts 🎁🙏.

Eat to your hearts' content my friends...

I look foward to seeing many of you in the new year! Thank you all for another great term 💕👩‍🍳👨‍🍳!

My kids' school Spectacle de Noel kicked started the holidays to come.

One of my favourite things to entertain with- a DIY Trio Seafood Platter. Impress and save $$$ by making your own DIY cold seafood platter trio with shrimps, mussels on the half shell and imitation crab pieces served with homemade cocktail sauce without the extravagant price.

Popular but pricey frozen shrimp rings don't cut it-- defrosted overnight the shrimps are waterlogged and their natural flavours diluted. NO need to buy cocktail sauce, I repeat, just don't do it! You likely have the four ingredients on-hand to make a wicked one, namely ketchup, horseradish sauce, Worcestershire and lemon (hot sauce optional). Why add another condiment in the fridge? And the bill on this gourmet delight of a seafood platter? A mere $25 (for a combined 4 lbs).. A gourmet offering without the extravagant cost.

For the bells and whistles on presentation, add green garnishes such as parsley sprigs and seaweed tucked in and around different points of the platter. I made mine super simple-- still gorgeous no?

Stunning for any gathering, for this holiday, entertain with this sophisticated platter of juicy seafood succulence and watch your guests swoon 🦐🐚🦀!

This is going to be my hosting new year's eve attraction plus oysters!

Rosemary sprigs make awesome evergreen pine-like twirlers in pomegranate juice cocktails with champagne or mocktailed with sparkling lime water. Pom seeds adds that festive touch!

How about guacamole 🥑 in tortilla cups topped with sweet crunchy pomegranate seeds! Such a pretty pop against green!

Not only are pom seeds juicy, crunchy pops of tart flavour, they're nutritious-- a great source of fibre, vitamins C and K. Instead of picking kernels out one by one, de-seed a beautiful pom with no more stained fingertips, but just make sure you're not wearing white!

Wash the pomegranate well. Cut in half. Hold a half, cut side down in the palm of your hand spreading your fingers a bit over a medium size bowl. Take a wooden spoon and tap firmly on the top surface and then give it some good whacks to release the red kernels. Tumbling out through your fingers into the bowl, continue to firmly tap until all seeds have been removed. Repeat with other half. Remove any bits of white pith that may have fallen in. To juice, scoop the seeds back into the empty pom shell and squeeeeeeze. Bottoms up!

Savoury nuts is a favourite over the holidays as a crunchy snack for pre- and post dinner munchies. What better than to make your own. Mine is concocted with all the elements I love in such a cocktail nut mix-- the warm exotic flavours of ground coriander and cumin, jazzed with hints of garlic, onion and cayenne for kick bound together with egg white and Dijon mustard-- deliciously flavourful and crunchy that falls in the betcha'-can't-eat-one category! Use your fave combo of nuts as long as you get 4 cups. I happened to have lots of different kinds in my cupboards, and I was meeting up with my besties for dinner... so a little homemade lovin' from my oven was in order 🌰💓.

Mixed Spiced Nuts
Makes 4 cups

2-1/2 cups natural almonds
1 cup walnut halves, cashew nuts, brazil nuts etc.
1/2 cup pepitas
2 egg whites, save yolks for another use
2 Tbsp. Dijon mustard
2 Tbsp. packed brown sugar
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. ground coriander
2 tsp. ground cumin
1 tsp. salt
1/4 tsp. ground black pepper
1/4 to 1/2 tsp. cayenne pepper

Preheat oven to 300 F. In a large bowl, whisk the egg whites and Dijon mustard until frothy; toss together nuts until coated. Combine spices in a small bowl and add to toss with nuts to coat.

Arrange the nuts in a single layer on parchment paper–lined baking sheet. Bake for 30 minutes until golden and fragrant. Cool for one hour. Break the nuts into bite- sized pieces and place in serving bowls or store sealed in container for five days for freshness.

Check out post to see step-by-step recipe!

Toasted nuts- homemade lovin' from my oven!

My besties and their families 💕 get-together at AYCE new sushi joint Ai Sushi in Markham.

Thank goodness these were dessert shooters... Give it some years and these will be the real deal! 

Hangin' out with this special girl Leia. She recently got her first dan for her black belt in TKD 👊!

At Dave and Buster's

Making up some chocolate candy cane bark.

One of my favourite all-time Kraft holiday sweet treat recipes.

Check out my Memories of Holidays with Kraft Kitchens!

The festive potluck spread at my aunt's place for the entire family at Christmas!

Much more cooking to come 💕... I got a cool Indian cook-off with some cool peeps at my sons' tkd school and I am hosting NYE this year with the fam bam... stay tuned for morrrrre deliciousness! Yasssss!!!

Skillet Asian Rice With Salmon and Eggs...

Stir up your taste buds with this deliciously moist comfort salmon and eggs rice dish inspired by the exotic flavours of Asia, where South Asian spices turmeric, ground coriander and cumin intermingle with South East Asian condiments fish sauce and spicy sriracha. 

This recipe was developed in partnership with USA Rice Canada. For Canadians, U.S. rice is as local as it gets. In fact, the majority of rice consumed in Canada comes from south of our border. I am so excited to share my healthy all–in-one skillet meal- it's my go-to to get the family to eat more fish, and rice being our staple- the duo is perfect together! All you need is one skillet to do the job yielding fragrant yellow-tinted rice bejeweled with coral fish and bright yellow eggs.

Skillet Asian Rice With Salmon and Eggs

Skillet Asian Rice With Salmon and Eggs

Serves 6

2 cups (500 mL) cold water
1 (500 g) skin-on salmon or trout fillet
2 thinly shaved lime peels
Pinch of salt
4 eggs
1 Tbsp. oil
1 onion, finely chopped
1/2 tsp. sea salt
1 tsp. each ground coriander, ground cumin and turmeric
1-1/2 cups of long grain rice, washed and drained
4 cups spinach, washed, drained and coarsely chopped
1 Tbsp. fish sauce
3 Tbsp. chopped cilantro and/or green onions
Squeeze of fresh lime juice, to taste
Dash of Sriracha, to taste

Change it up and also use trout fillet in this recipe.

Pour water in a skillet, place salmon skin-side down with lime skins and a little salt along with the eggs. Cover lid and gently simmer for 10 to 12 minutes until almost done. Remove salmon onto plate covered with a towel to prevent drying out. Test one egg; if not hard boiled, cook a few minutes more. You can still use the egg that is slightly soft. Remove and peel the eggs and separately reserve cooking liquid in a measuring cup.

Cook everything in steps in this one skillet.

Wipe skillet dry. Heat oil on medium heat. Sauté the onion for a minute and add the salt and spices. When the onions are translucent, add the rice and stir with a wooden spoon so that the rice is well-coated. Top up with the reserved cooking liquid for 3 cups total and stir before covering with the lid, simmering for 15 to 20 minutes until rice is cooked. Mix in spinach when there are two more minutes cook time. Remove lid, and toss.

Drain off any excess liquid from the salmon, then flake with a fork carefully looking for bones and removing them. Discard skin. NOTE: the salmon should be slightly under-cooked. Once you add it to the rice it will cook through. Cut eggs into eights. Add salmon and eggs to the rice along with fish sauce, lime juice and cilantro. Toss gently to mix. Serve with sriracha for heat!

Using skin-on fish keeps the fish intact while cooking and makes it easy to flake nicely.

Such precious beautiful jewels!

You can add spinach or green peas for added nutrition.

Absolutely stunning and tastes divine!

Skillet Asian Rice With Salmon and Eggs

Kick it up a notch by squeezing over some tangy sweet savoury sriracha!

Skillet Asian Rice With Salmon and Eggs

Full Recipe:

Skillet Asian Rice With Salmon and Eggs

Serves 6

2 cups (500 mL) cold water
1 (500 g) skin-on salmon or trout fillet
2 thinly shaved lime peels
Pinch of salt
4 eggs
1 Tbsp. oil
1 onion, finely chopped
1/2 tsp. sea salt
1 tsp. each ground coriander, ground cumin and turmeric
1-1/2 cups of long grain rice, washed and drained
4 cups spinach, washed, drained and coarsely chopped
1 Tbsp. fish sauce
3 Tbsp. chopped cilantro and/or green onions
Squeeze of fresh lime juice, to taste
Dash of Sriracha, to taste

Pour water in a skillet, place salmon skin-side down with lime skins and a little salt along with the eggs. Cover lid and gently simmer for 10 to 12 minutes until almost done. Remove salmon onto plate covered with a towel to prevent drying out. Test one egg; if not hard boiled, cook a few minutes more. You can still use the egg that is slightly soft. Remove and peel the eggs and separately reserve cooking liquid in a measuring cup.

Wipe skillet dry. Heat oil on medium heat. Sauté the onion for a minute and add the salt and spices. When the onions are translucent, add the rice and stir with a wooden spoon so that the rice is well-coated. Top up with the reserved cooking liquid for 3 cups total and stir before covering with the lid, simmering for 15 to 20 minutes until rice is cooked. Mix in spinach when there are two more minutes cook time. Remove lid, and toss.

Drain off any excess liquid from the salmon, then flake with a fork carefully looking for bones and removing them. Discard skin. NOTE: the salmon should be slightly under-cooked. Once you add it to the rice it will cook through. Cut eggs into eights. Add salmon and eggs to the rice along with fish sauce, lime juice and cilantro. Toss gently to mix. Serve with sriracha for heat!

Galleria Supermarket Korean Cooking Event With RDs...

Last week, I hosted along with my partner pal RD Carol Harrison a BeYond AmaZing Korean cooking & social event with a great bunch of Registered Dieticians, Food Educators and Home Economists at Galleria Supermarket. Carol and I met when we were both ambassadors with Food Revolution championing real food, food education and inspiring people in the kitchen to cook. We are still carrying that torch in our daily work but giving that passion a bit more fun gusto with a collaborative RD Kitchen Party with educators! 👩‍🍳👨‍🍳💕

Lots of incredibly fun hands-on cooking with five veggie-centric dishes on the menu because we all love our fresh produce and giving meat a break! This crowd was either familiar with Korean cuisine or new to it or new to Korean cooking, which is my kind of mixed crowd to teach because you know there will be some really cool and tasty information to impart. 

But first an all important tribute to all who has made this possible! A huge thank you goes to Felix and Jaewon from Galleria Supermarket for their Culture Centre space, and for helping me organize the logistics of the venue including giveaway bags. Thank you tons to KFT for their kimchi donation to each participant, and Lynn from Canola Oil for sponsoring the event's groceries and giving away lots of goodies!!! Shout out goes out to the awesome photos contributed here by Carol, Ingrid and Tamara when my photo-taking was scarce and a bit blurry (I shared them anyway). And of course, so very grateful for our student volunteers Anita and Ayumi for setting up, cleaning up and taking my task delegations in stride. Now let the show begin...! 

With RD Carol Harrison

Culture Centre at Galleria York Mills

Hansik Cuisine (Korean Cuisine) is healthy and has been trending in the food scene largely due in part to the up-rise of fermented foods with kimchi being globally recognized for its vast nutritional benefits. Koreans philosophy is that food and medicine grows from the same root. Therefore there is no better medicine than food. The dishes are primarily vegetables. Meats and seafood are typically steamed, boiled or pan-fried to preserve inherent flavours.

KFT (Korea Food Trading) sponsored jars of Food4U The Kimchi 

There are three essential ingredients in Korean cooking- green onions, garlic and Korean chili powder. Green onions- remove smells and add flavour; Garlic– anti-bacterial, anti-cancer, antioxidants;its pungent smell and taste is complementary to Korean flavours; and Chili powder- stimulates appetite; capsicum helps with metabolism.

A great mix of familiar and new faces!

Ha- I love injecting a bit of fear factor in my classes. That night was with Japanese fermented soybeans natto! I did another one recently with durian in my Seniors Asian Cooking lesson, and it was met with mixed reactions, which is all good. It's about giving new foods a try... and with natto, which is good for youthful skin / reduce cholesterol /reduce heart disease / rich in vitamin K, I think this healthy-centric crowd was enamored despite its frothy mucousy texture when you stir it up.

Photo Credit: RD Tamara Sarkisian

Don't we love this Asian "cheese" string pull?

Photo Credit: RD Ingrid Fan

Prepping, Cutting, Slicing, Flipping, Cooking and Stir-Frying... Chattering and Buzzing...

Pure music to all my senses 🎵🎶!

The energy in that room was electrifying!

The lovely RD Ingrid Fan speaks in a video about the benefits of root vegetable burdock- Stimulates appetite/ blood purifier/ treatment for skin / gas and indigestion remedy!

Photo Credit: RD Ingrid Fan
Kinpira Gobo (simmered burdock)

Photo Credit: RD Ingrid Fan

I worked with this beauty Cathy Ireland at Kraft Kitchens for six years before I became a Culinary Consultant. Oh the memories... Thank you for coming out and for your support!

With Home Economist Cathy Ireland

As a side gig, I work with Maria (third from left) at a variety of events and stores doing food demos for her growing list of clients such as TFF Chef Wang's Asian bowls, My Little Chickpea, Artisan Beef and more...

What a beautiful family shot of these gorgeous
mom-daughter duos! So incredibly youthful :D

Soybean is rich in vegetable protein and packed with essential amino acids. Three major traditional Korean condiments made by fermented soy bean block (meju)- boiling white soybeans, mashing, shaped, aged and soaked in salt water over 40 to 60 days are: Ganjang (soy sauce)- liquid; Doenjang (soybean paste)- liken to miso (meju, salt and water); and Gochujang (chili paste)- ground meju, sticky rice paste and chili powder.

The final spread- Chapchae, Kinpira Gobo, Pan-Fried Tofu with Spicy Sauce, Seasoned Spinach...

Photo Credit: RD @livetonourishrd

And a favourite of the night... Spicy Tofu Vegetarian Soybean Stew!

Photo Credit: RD Tamara Sarkisian
Tobu Doenjang Chigae

Chapchae

Take your meal further with rice (we had purple rice) and lettuce wraps- SSAM (means wrapped), which often refers to lettuce wrapping slices of meat. Build a lettuce parcel with a piece of red or green lettuce, perilla leaf, slice of jalapeno, garlic slices, some rice and kimchi with a slight spread of ssamjang (a sauce made from doenjang, gochujang and seasonings like sesame oil and garlic).

Dip your leaf parcel in sesame oil mixed with salt and pepper.

These following pictures are blurry due to screenshots from a spread-spanning video.

Left: Kinpira Gobo

Did you know there are 187 types of kimchi identified? These are different combo of ingredients used but universally, vegetables are salted and mixed with condiments left to ferment. Lactic acids and aromatic components generate during fermentation to create the rich flavour unique to kimchi. The three most popular types are made with nappa cabbage, radish and cucumber. I tried my hands at making baek kimchi (non-spicy white cabbage kimchi) at Galleria one year. Check it out here.

Pan-Fried Tofu with Spicy Sauce and a variety of Kimchi

KIMJANG is a time-honoured tradition in Korea where after the cabbage harvest villagers and community gather to prep kimchi for every household. Not only a celebrative time, but a powerful symbol of compassion and giving back to the community, the poor and destitute. What a simple nourishing meal with rice and kimchi with great health benefits. Galleria Supermarket York Mills conducted their 5th annual kimjang this year. Read more about about this event here.

Photo Credit: RD @livetonourishrd

I can't wait for our next #RDKitchenParty during March Nutrition Month!

Look at this awesome group!

Thank you fab ladies for an AmaZing orchestration of a Fun Cooking Night!

With RD Carol Harrison and student Volunteers Ayumi and Anita!

To learn more about Korean Cuisine, check out my Post on Celebrating Korean Heritage Week!