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Showing posts from December, 2011

Light and Fresh - Southeast Asian- Inspired Chicken and Vermicelli Salad

I hope everyone had a wonderful holiday spent with family and friends. My husband and I took a two week-long  road trip, visiting both sets of families. It was wonderful to see all of our loved ones, but I am definitely feeling the effects of two weeks of overindulging on rich and heavy foods. Whenever I feel like eating light and healthy, I often make Asian-inspired dishes, particularly Southeast Asian. I love how clean, fresh and flavourful that style of cuisine is. I also think it is extremely visually appealing.  You know what they say - you eat with your eyes first

Southeast Asian- Inspired Chicken and Vermicelli Salad - serves 6 or more
(This salad would be a beautiful dish to bring to a potluck dinner. Add peanuts right before serving.)

8 oz. uncooked thin rice vermicelli noodles, prepared according to package directions (drain noodles when they are slightly undercooked, they will continue to soften in the dressing.)
1 large carrot,  julienned
2 ribs celery, strings removed,  jul…

Cauliflower Fritters - "Potato Pancakes"

I don't think it is a secret at how much I looove potatoes of any kind. Big or small, mashed, smashed, baked or fried -  I simply adore them. But things weren't really working out between us, so after careful consideration - we have decided to part ways. We will continue to remain friends and have the highest level of love and respect for each other.

Psst! I have a confession to make...  I have been getting a little action on the side. His name iscauliflower and he has been the best thing that ever happened to me. He shares all of the good qualities of potatoes but none of the bad. We are looking forward to a long and healthy relationship.

Cauliflower Fritters -( tastes just like potato pancakes)
serves: 4

1 1/2 lb. cauliflower, leaves removed, left in large florets
1/2 onion, finely grated
2 eggs, beaten
3 Tbsp. unbleached all purpose flour
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. smoked paprika

Blanch cauliflower in a large pot of salted boiling water for 1 minute. Remove and plu…

Chicken Pot Pie with a Sweet Potato Dumpling Crust

This cold, snowy weather we having been having recently, has really given me a craving for the comfort foods of my childhood-  hearty soups, pot roast, old-fashioned stews, pot pies of any kind ( any savory dish that is encased in pastry is my idea of comfort food heaven.) It is as far from fancy-schmancy as you can get, but it definitely hits the spot on a cold day. I took one of my favourite chicken pot pie recipes and I played around with it a bit, to make it a little lighter. I reduced the amount of butter and flour in the sauce and added a cornstarch slurry as a thickener. I also cooked the vegetables in cooking spray instead of oil, which shaves off a lot of fat and calories. I  added sweet potato the the topping, which reduced the amount of butter but still gave it a nice tender crust. My husband and I both really loved this one. It is belly-warming, soul-satisfying perfection on every level.

Chicken Pot Pie with a Sweet Potato Dumpling Crust
serves: about 6


2 Tbsp. butte…