Last weekend, my friend made me Pad Thai. It was a pre-prepared sauce mix, but it was sooooo good! I didn’t realized I liked Pad Thai so much, and so, of course, I had to make it from scratch, now that I’ve tried a simpler, store bought version.
This recipe did require many steps and lots of dishes, but I think Justin didn’t mind all too much, considering I was making him an incredible meal from scratch!
You will need:
- 1 package of Thai rice noodles linguini-width
- 2 chopped chicken breasts (Marinade: 3 tbsp soy sauce, 1 tbsp fish sauce)
- 10 tiger shrimp, peeled, tails removed.
- 4 cloves garlic, minced
- 2 tsp fresh grated ginger
- 1 small onion, diced
- 2 cups fresh snap peas
- 1/3 cup crushed or roughly chopped peanuts
- 3 cups fresh bean sprouts
For the sauce:
- 1/3 cup good-tasting chicken stock
- 3 Tbsp.white vinegar
- 3-4 Tbsp. brown sugar
- 2 Tbsp. fish sauce
- 1 Tbsp. soy sauce
- 1/4 tsp. cayenne pepper
Place chopped chicken in a bowl and toss with soy and fish sauce (1.5 Tbsp). Set aside. Combine Pad Thai Sauce ingredients together in a cup, stirring to dissolve sugar. Set aside.
Bring a large pot of water to boil. Dunk in rice noodles and switch off heat. Allow noodles to soak approximately 5-8 mins. Drain and rinse noodles briefly with cold water to keep from sticking. Set aside.
Heat a wok or large frying pan over medium-high heat. Drizzle in some vegetable oil and swirl around, then add the garlic, onion, ginger and snap peas. Stir-fry 1 minute. Add marinated chicken and stir-fry 2 minutes. Add the shrimp, continuing to stir-fry until they turn pink and chicken is no longer pink (2-3 minutes). Add the rest of the Pad Thai sauce into the pan. Using two utensils, lift and turn noodles with other ingredients. Heat until sauce and noodles are warmed.
Fold in bean sprouts. Top with crushed peanuts. Enjoy, a lot!
As part of the Canadian Food Experience Project this month, we are all writing about our Canadian love affairs. I find it tough to write about how much I love this place, when my backyard is covered in snow, my skin is cracking and peeling, and I am so fed up with winter that all I can do it crumble about it. But rather than being a sourpus and making you all read about it (now wouldn’t that be a lovely post?), I am going to write about my favourite things, right now. I’m talking vendors, products, shops… etc. That’ll make me a little more hopeful for those lovely spring buds.
First things first. As I sit and write this, I am sipping a lovely, velvety thick hot chocolate from Choklat. They claim to be the only chocolate maker in Alberta (which I’m not so sure about… doesn’t Jacek and Bernard Callebault make their own chocolates? Or is that not the same thing?) Whatever. It’s gooooooooooood. Their hot choclates are so thick and spiced that it coats your tongue with awesome, making you crave more the second it’s gone. (I’ve been there twice in the past week). It’s melting my hard, cold exterior from the inside out and making me feel more positive with every sip. Try it. You won’t regret it!
The Blue whip cream is a nice touch, too!
Another great product I love it mighty trio. First off, Emily and Sean are fantastic people. Working across from them at Strathcona for a year really gave me an appreciation for how hard they work. Also, their kids are CUTE! Anyway, their canola oil is a staple at our place. I use it all the time. It’s got a great flavour and nice colour. It’s great!
Another fav: Elaine Wilson’s Food You Can Cook. Her sauces and spices make any meal just that much better. I’ve got a whole bunch of her dried spices in the cupboard right now (Try the smoky asado. Now. Do it!) I also just really appreciate her love of fresh, readily available ingredients. She always takes care of her customers, making sure they get exactly what they are looking for. Props, Elaine.
Finally, and of course you guessed it, Gold Forest Grains products. It might be because I was surrounded by John’s products for a year, or it might just be because they are truly awesome, but I love everything he comes up with. I use his oats, flour, barley and lentils on a regular basis. Using local grains make me feel more connected to my community and my province. Also, I’ve been graving cinnamon bunch and rich, creamy steel cut oats. Maybe it’s the weather. Yep. I think I’ll be making some thing weekend!
So, these are my favourite things. Hopefully, they’ll take me to spring.
Ah Cauliflower. It has appeared to have become the new “It” veggie, and thank goodness, too! Kale tastes like feet, so I’m happy to see a tasty, cancer fighting cruciferous veggie taking the spotlight for a while.
Creamy Cauliflower and Shrimp Alfredo (Adapted from a Pinch of Yum)
You will need:
- 8 large cloves garlic, minced
- 2 tablespoons butter or olive oil
- 5-6 cups cauliflower florets
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cup milk
- 1.5 cups fresh grated Parmesan cheese
- 10 shrimp, peeled, tails removed
- 1 box pasta
Boil water for your pasta. Begin by separating your cauliflower head into florets. Melt butter or heat oil in pan and cook cauliflower until it is tender. Add garlic and cook down some more. Transfer to your food processor and puree until smooth. Add cauliflower to a heatproof bowl and add Parmesan cheese and milk. Stir until evenly combined. Cook shrimp in the same pan as the cauliflower, until lightly pink. Add sauce back into pan with shrimp and coat the shrimp evenly. Once pasta is cooked, serve sauce over top, with extra Parmesan, if you wish.
Ok, so I know what you’re thinking: Jacquie doesn’t normally use quite such colourful language when writing her posts. Well, when I made these granola bars, I was seriously channeling some Thug Kitchen, and I had to have it come across. Also, I told Justin that is what they were called, and he made me promise to call them that on my blog. So here we are, with who gives a F%#@ Granola Bars.
Firsts things first, go to your pantry and take a look at all of the grains or pantry items that you have a tiny bit left of. I’m talking oatmeal packs, cereal boxes, puffed wheat, graham crackers… whatever. Pull it all out and get read to assemble.
Jacquie’s Who Gives a F%$@ Granola Bars
You will need:
1 cup peanut butter
1 cup honey
2 cups of whatever dry ingredients you have in the cupboard. (I used cheerios, some old granola, sesame seeds, graham crackers and peanuts.)
1 cup rolled oats
1/2 cup chocolate chips
Heat peanut butter in microwave for 30 seconds, until runny. Mix well with honey. Add dry ingredients, stir until evenly coated. Press into a baking pan. top with chocolate chips. Chop into bar-sized servings. Wrap individually with wax paper. Enjoy!