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Saturday, May 18, 2013

Brennon's Yaletown Highrise CD & Park Playtime - May 16, 2013

 Meal of tacos, smoked meat and green drinks

The CD gang after a much needed energy vent - football skills were 3/10

Monday, April 8, 2013

Community Dinner at John & Lu's - Sophia's Birthday Bash Edition (April 7th 2013)

Brigadeiro Preto

1 can condensed milk
4 tbsp cocoa powder
1 tbsp butter or margarine

In a pan, melt the butter and add the condensed milk and the cocoa. Stir constantly over medium heat until the mixture is coming off the pan when tilted. Let it cool in a butter greased plate. When cool, form balls and roll each in chocolate sprinkles.

Casadinho (Brigadeiro preto e branco)

Preto - dark side

1 can condensed milk
4 tbsp cocoa powder
1 tbsp butter or margarine

In a pan, melt the butter and add the condensed milk and the cocoa. Stir constantly over medium heat until the mixture is coming off the pan when tilted. Let it cool in a butter greased plate. When cool, form balls.

Branco - white side

1 can condensed milk
1 tbsp butter or margarine

In a pan, melt the butter and add the condensed milk. Stir constantly over medium heat until the mixture is coming off the pan when tilted. Let it cool in a butter greased plate. When cool, form balls.

Mix one ball of white with a ball of dark to form a bigger two-colour ball. Roll in blended sugar (you could also use granulated sugar but the appearance isn't as nice)

Fluffy Vanilla Cupcakes

Makes 24 cupcakes


Fluffy Vanilla Cupcakes

  • 3/4 cup unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 5 large eggs, at room temperature
  • 2 1/2 cups cake and pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup 2% milk, at room temperature
  • 1 tablespoon vanilla extract


  1. Preheat the oven to 350 F and line 2 muffin tins with large cupcake liners.
  2. Beat the butter and sugar until well combined. Add the eggs one at a time, beating well after each addition.
  3. In a separate bowl, sift the flour, baking powder and salt. Stir the milk and vanilla together. Add the flour and the milk alternately to the butter mixture, starting and ending with the flour and beating well after each addition. Spoon the batter (using an ice cream scoop is best) into the cupcake cups so they are two thirds full and bake for about 18 minutes, until a tester inserted in the centre comes out clean. Cool the cupcakes in the tins.

Chocolate Cupcakes

Makes 12 cupcakes



  • cup sifted cake-and-pastry flour
  • 1 cup granulated sugar
  • 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup milk
  • 2 unit eggs
  • 1 teaspoon vanilla

Vanilla Buttercream Icing

  • 1 cup butter, softened
  • 5 cups sifted icing sugar
  • 1/2 cup whipping cream
  • 1/2 teaspoon vanilla



  1. In large bowl, sift together flour, sugar, cocoa, baking powder, baking soda and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.
  2. Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.) 

Vanilla Buttercream Icing

  1. In large bowl, beat butter until light and fluffy. Alternately beat in sugar and cream, making 2 additions of sugar. Beat in vanilla. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let come to room temperature, about 1 hour. Beat slightly before using.) Makes about 3 2/3 cups.

Tuesday, March 26, 2013

Bliss Kiss - Raw chocolate truffles

3/4 cup cacao powder (plus some for dusting)
1/3 cup cacao butter, melted (about 76grs)
1/3 cup coconut oil, melted
1/4 cup honey
3 tbsp Lucuma powder
1 tbsp coconut cream
1/8 tsp salt
1/8 tsp vanilla powder

silicone ice cube trays

Placing the liquid ingredients first, blend initially at a low
speed then increase slowly until it forms a homogeneous mixture.
Fill the trays and place them in the fridge to set for about 1 hour.

Remove chocolates from the trays and dust cacao over the chocolates to serve.


Makes about 24 chocolates (67 calories in each)

PS* Keep refrigerated as the chocolates will melt!

Mostly Paleo Mexican night at Jeff & Sandie's on March 25, 2013

Slow cooker pork tacos
Fish tacos with creamy green chili and cilantro sauce
Mexican cabbage, mango and avocado slaw
Mexican cauliflower "rice"

Slow Cooker Pork Tacos (cooked the day before)

   * 3 whole ancho chiles  (I couldn't find ancho chiles so just used 6 pasilla chiles)
   * 3 whole pasilla chiles
   * 4 cloves garlic, unpeeled
   * 2 to 3 chipotles in adobo sauce
   * 1/2 medium white onion, roughly chopped
   * 2 tablespoons extra-virgin olive oil
   * 2 tablespoons honey
   * 1 tablespoon cider vinegar
   * Kosher salt
   * 2 teaspoons dried oregano, preferably Mexican
   * 2 1/2 cups low-sodium chicken broth
   * 4 pounds boneless pork shoulder (trimmed of fat), cut into chunks
   * Freshly ground pepper
   * 2 bay leaves
   * 1 cinnamon stick
   * Corn tortillas, warmed, for serving
   * Assorted taco toppings, for garnish

Put the ancho and pasilla chiles and the garlic in a bowl; add enough boiling water to cover. Soak 20 min until soft and pliable. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 3/4 tablespoon salt and the oregano to the blender; puree until smooth. Fry the chile sauce in a large skillet over high heat, stirring, until thick and fragrant, about 4 minutes. Pour in the broth.
Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes. (I cooked in the slow cooker for ~6 hrs until the meat shredded easily.)
Discard the bay leaves and cinnamon stick. Remove pork from sauce and shred with 2 forks.  Refrigerate shredded pork and sauce in separate containers.  Skim fat off the top of the sauce, then reduce sauce to thicken and pour back shredded pork.  When ready to serve, transfer the pork onto a cookie sheet and place in the oven at 400 for 15 minutes to crisp up the pork.  Serve the shredded pork in the tortillas, along with toppings.

Fish tacos with creamy green chili and cilantro sauce

Sauce:  (I made the day before as it keeps in the fridge for up to a week. Great on fish and pork tacos)
1/3 cup light mayonnaise (I used homemade mayo made with light olive oil)
1/2 cup reduced-fat sour cream (I used full fat Greek yogurt)
2 oz. canned diced green chiles (I used 3 oz because 1 can is 4 oz.  Could have probably used all 4 oz.)
2 tbsp fresh lime juice
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 cup chopped fresh cilantro

3/4 tsp chili powder
3/4 tsp ground cumin
1/4 tsp kosher salt
4 fillets (4 oz. each) firm white fish, such as Mahi Mahi or halibut (I used cod)
1 tbsp butter
16 corn tortillas

In the bowl of a food processor, puree mayonnaise, sour cream, diced chiles, lime juice, cumin and salt until smooth. Add cilantro and pulse until just combined.

In a small bowl, mix chili powder, cumin and salt. Pat the fish fillets with paper towel to remove excess moisture. Rub both sides of each fish fillet with spice mixture.
Heat butter in a large nonstick skillet set over medium-high heat. Add fish fillets and cook on both sides until fish is just opaque. The time will vary depending on thickness of the fillets.
Remove fish from skillet, let cool slightly and gently pull apart with your hands to form strips.
Wrap tortillas in foil and warm on lowest setting of the oven. Using 2 corn tortillas for each taco, fill with fish, sauce and toppings. Serve.
Makes 8 tacos (2 per person).

Mexican cabbage, mango and avocado slaw (I made the day before to let cabbage soften and soak up dressing and added mango and avocado just before serving, but I think in future, I would make it the day I plan to serve it for more crunch.)

   * 1/2 green cabbage, thinly sliced
   * 1 mango, cut into 1/2-inch pieces
   * 1 avocado, cut into 1/2-inch pieces
   * 2 tbsp fresh lime juice
   * 1 1/2 tsp honey
   * 1/2 tsp ground cumin
   * 1/4 tsp salt
   * 1/4 cup extra-virgin olive oil
   * 2 tbsp minced fresh cilantro
   * 1/2 tsp minced jalapeno pepper (I used leftover diced green chiles)

In a small bowl, whisk together fresh lime juice, honey, ground cumin and salt. While whisking constantly, slowly pour in the olive oil until combined. Stir in cilantro and minced jalapeno.
Pour dressing over the sliced cabbage and toss gently to combine. When ready to serve, add mango and avocado. Serve.
This slaw can be served as a side dish, or as an ingredient in shrimp, chicken, beef or pork soft tacos.

Mexican Cauliflower "Rice"

   * 3 Cups Cauliflower - Grated - I use my food processor to grate the cauliflower
   * 1 Cup Chicken Stock
   * 3/4 Cup Salsa
   * 1/2 Cup Onion - Diced
   * 1/4 Cup Olive Oil
   * 2 Tbs. Garlic - Minced
   * 2 tsp. Cumin
   * 2 tsp. Chili Powder
   * 1 tsp. Garlic Salt
I cooked this in my non-stick wok but a large saute pan will work just fine. Heat your pan over medium-high heat, add olive oil, onion, and minced garlic. Saute until softened.

Add grated cauliflower, cumin, chili powder and garlic salt – Let cook 5-8 minutes – Stir every minute or so.

Add chicken stock and salsa. Reduce heat to low, and allow to simmer until cauliflower is desired doneness or until all the liquid has reduced, about 20-30 minutes.

Hello Friends!

I think we all have forgotten about this blog.

Please post your yummy recipes so we can enjoy them after we go home! To post just email the recipes and any pictures you might have to:

I also thought we could use this blog to decide on a good day for our dinners. Sandie and I were talking yesterday that we could have a flexible community dinner night. Instead of being on a fixed night of the week, we could have it change every week based on the host's availability, in short the night that works best for the person who will be cooking. However, if you rather have a fixed night for our dinners please vote for your favourite day.

I have setup 2 polls, so you can leave your opinion on these ideas.

Also, here are the pictures Brennon took last night!

See you next week!


Monday, July 30, 2012

Fresh Spring Rolls

A comfort food to my family for years has been fresh spring rolls. There really is no recipe for fresh spring rolls, the only thing you really need to purchase is the rice paper (aka Bánh tráng). We typically have a large plate of veggies including lettuce, avocado, peppers, green onion, cucumber, cilantro, etc, rice noodles and a meat usually fried salmon chunks, fake crab and/or prawns. You can add any sauce you like including salad dressing, mayo or rooster sauce (aka Sriracha). This night's proteins included spring salmon with tamari, hoisin squid, shrimp with lemon and imitation crab with dill and olive oil.


Kheer Indian Dessert

This is a relatively quick and easy dessert I made to compliment the Indian food Luana served. I followed the following recipe: