Hope everyone had a great weekend. After a weekend of non-blogging, I’m back. Weekends get a little busy around here, so you’ll see most of my blog updates throughout the week. Mother Nature was nice enough to spoil us with this kind of day……
Saturday I decided to head up the mountain again, this time with the dog and a friend of mine. It was another beautiful day on the west coast, a perfect day for a trek in the snow. Unfortunately the clouds came in the afternoon. Nothing beats fresh, crisp mountain air and good company. We went about 6km and stopped for lunch along the way. My legs were definitely tired as it’s hard work stomping through the snow… and I had hockey that night too. No goals, but I got 2 assists and we won 9-2. We rock !
We came across a cute creek.
And of course when we got back home we were greeted with another beautiful view on the oceans and mountains…. THIS is why I LOVE this part of the world. My view from right outside my doorstep.
gluten-free and dairy-free
For Christmas my friend gave me a new cookbook: Thai, a collection of over 100 essential recipes. I decided to try one of the recipes today…. success! I sometimes really do surprise myself.
The cookbook and today’s recipe
- 8 oz thick rice-stick noodles (gluten-free)
- 2 Tbsp vegetable or peanut oil
- 2 garlic cloves, chopped (I used 3)
- 2 fresh red chillies, seeded and chopped
- 8 fresh Chinese chives, chopped
- 2 Tbsp fish sauce (gluten-free)
- juice of 1 lime (I forgot this part)
- 2 tsp. brown sugar (I used sucanat)
- 2 eggs, beaten (for dairy-free substitute 2Tbsp ground flaxseed with 6 Tbsp water)
- 4 oz bean sprouts
- 4 Tbsp chopped fresh cilantro
- 4oz unsalted peanuts, chopped, plus extra to serve
- crispy fried onions, to serve ( I omited this).
Soak the noodles in warm water for 10 minutes, drain and set aside. I also prepared all my ingredients before beginning to cook as the cooking process itself goes relatively quick. I also didn’t have a wok, so I used my cast-iron frying pan.
Heat the oil in a wok and stir-fry the garlic, chillies and pork for 2-3 minutes. Add the shrimp and stir-fry for an additional 2-3 minutes.
Add the chives and noodles, then cover and cook for 1-2 minutes. Add the fish sauce, lime juice, sugar and eggs. Cook, stirring and tossing constantly to mix in the eggs.
Stir in the bean sprouts, cilantro, and peanuts, and serve with small dishes of crispy fried onions and extra chopped peanuts.
It was a popular meal with the boyfriend. He even had seconds Compliments to the chef !! I was a little hesitant at first because chilli peppers usually make things spicy, but it was just perfect. I will be making this one again very shortly.
DEATH BY CHOCOLATE
Because some days you just have to indulge
Recipe from “The Little Black Book of Chocolate”
- 2 oz unsweetened chocolate
- 1/4 cup butter (Earth Balance)
- 2 cups granulated sugar, divided
- 2 cups all-purpose flour
- 4 tsp baking powder (gluten-free)
- 1/4 tsp salt
- 1 cup milk
- 1/2 cup finely chopped walnuts or pecans
- 1 tsp. vanilla
- 2/3 cup firmly packed dark brown sugar
- 6 Tbs. unsweetened cocoa
- Whipped cream to serve
Preheat oven to 350F. Lightly butter 2 1/2 quart deep casserole and set aside. Place chocolate and butter in small saucepan and cook over low heat until melted. Set aside to cool slighlty.
Combine 1/3 cups granulated sugar, flour, baking powder and salt. Stir well and sift into large bowl. Stir in reserved chocolate, milk, nuts and vanilla. Spoon into prepared casseole and smooth top.
Place brown sugar, remaining 2/3 cup sugar and cocoa in a bowl and stir to combine. Scatter over top of batter. Pour 2 cups water (room temperature) over mixture but DO NOT STIR.
Bake in preheated oven 1 hour. When done there will be a crust on top and chocolate inside will be runny. Serve warm or hot with whipped cream on the side. (I didn’t have any in house )
DEATH BY CHOCOLATE !
HOPE YOU LIKE THE GOOD EATS…WILL BE BACK SOON WITH MORE YUMMY TREATS.WHAT’S YOUR FAVORITE ETHNIC DISH?