Get Kids Excited About Cooking!

Getting kids excited about food and being involved in the kitchen can help take the mealtime stress off parents; and, teach kids valuable life skills at the same time. 

I know this because I started cooking when I was 10!  Thankfully, my parents supported my requests to buy certain ingredients and try out recipes, even though sometime some of the combinations I put together probably seemed pretty weird! 

That's why it's important to me to get families into the kitchen, and bring them closer to food; specially during the back to school season, a time of year when we all need to get back on track with convenient & tasty dinner options.

HERE ARE SOME TIPS:

Parents need to get their kids into the kitchen, and involved in meal prep. 

Make it fun for kids with games like Market Bingo, and have fun quizzing each other about what's in-season, while focusing on buying locally.  This also may help you discover foods that you've never tried before!

MarketBINGO_LL.jpg
Red Abstract Art Museum Postcard.png

Include the whole family in the meal planning.   Choose your favourite recipes together, ones that everyone will enjoy, and that the kids can help prepare.

Better yet try my Chicken Katsu with Sesame Rice and Japanese-Spiced Slaw!

This recipe is now available to order from www.chefsplate.com , for delivery the week of September 2nd.

W36_2P_chickenkatsu-guestchef.jpg

This is a convenient and fun way to get kids cooking by following the step-by-step recipe card and combining the pre-portioned ingredients that are delivered right to your door.

Liam_RecipeCard (1).jpeg

Younger kids can easily get involved in making this recipe by crushing the potato chips for the breading with a rolling pin or using their hands.  Also they can put together the salad ingredients, and making the dressing!

Parents should also focus on getting their kids in the kitchen not just for some extra hands, but so that kids can fall in love with food and cooking.  Through food, kids will also learn some valuable life skills: like teamwork, organizing and time-management.

Check out this video that I made, that has some tips on how to get kids excited about helping in the kitchen:

Plum Jam with Top Shelf Preserves

I've been Insta-Friends with Sara from Top Shelf Preserves for the past couple of years, and it was cool to finally meet her in person a couple of months ago.

I was really happy that Sara made some time to teach me about jam making, when I was in Ottawa last week.

Sara started Top Shelf Preserves in 2013, and makes a line up of small-batch preserves, as well as IN SEASON Monthly limited edition specials!

Plums are in season in July/August, so when I visited, we made some Plum Jam (I've never tried this before), so I was really excited!

We started by washing all the plums. (click photo for more)

 

We then cut the plums in half to remove the seeds.

Once all the seeds were gone, we added sugar the plums and macerated the plums in the sugar until they formed into a paste like mixture.

Then we blended the plums and sugar until a smooth liquid formed.

We put the plum and sugar mixture into a large pot and simmered it for about 30 mins, until it thickened up.

We also took the pits from the plums and boiled them in water to remove all the flesh that was still attached, we then took that liquid and added it to the simmering mix. (#zerowaste)

When the mixture started to simmer and reduce; a foam formed; which we continually skimmed off.

We kept checking the thickness of the jam until it reached the right consistency.

Time to taste!!

First Time tasting Plum Jam: tangy, sweet, delicious!!

Top Three Preserving Tips from Sara:

  • Make a realistic plan before you start out!
  • Make something you will eat, not just what looks good for photos.
  • Keep it simple, using quality ingredients.

Father's Day Brunch Recipes

Layered Yogurt Parfaits 

Ingredients: 

• Plain or Flavored Yogurt

• Granola- I used Kind Granola Clusters because it's delicious and has less sugar than some other granolas that I found! • Fresh Mixed Berries • Sliced Bananas

• Jams (optional)

Directions: 

• In the mason jars, layer yogurt, then granola, then fruit, then more yogurt, granola, and fruit. • Berries can be subtitued for Jam or Bananas or any other fruit that you like!

Pizza Bagles

Ingredients: 

• Bagels • Pizza Sauce • Pepperoni • Peppers • Mozzarella Cheese or Shredded Cheese Mix Mozzarella/Cheddar is good too.

Directions: 

• Slice the bagels in half, add pizza sauce, then thinly sliced peppers, then sprinkle the thin sliced pepperoni and cheese together on top. • Bake until cheese is melty and golden brown.

Stacked French Toast

(2 Ways- Savory & Sweet)

(adapted from bon appetit- Classic French Toast Recipe)

Ingredients- French Toast: 

  • 6 Large Eggs
  • 3/4 C Heavy Cream
  • 3/4 C Whole Milk
  • 1/4 C Sugar (omit for savory verion)
  • 1/2 TSP Cinnamon*
  • 1/4 TSP Nutmeg*
  • Pinch of Salt
  • 4 Hamburger Buns (Sliced in Half)
  • 2 TBSP Butter
  • 2 TBSP Veg Oil
  • For Savory Version, Replace Cinnamon & Nutmeg with 1/4 TSP Ground Black Pepper

Ingredients- Toppings & Sides:

  • 6 Slices Cooked Bacon
  • 1/4 C Sour Cream (for topping savory)
  • 1 TBSP Diced Chives
  • Shredded Cheddar Cheese
  • Maple Syrup
  • Sarcha

Directions:

Lightly beat eggs, milk, cream, sugar and spices in a large shallow baking dish (I do this first step in a bowl) then transfer to the shallow dish.

Add buns, turn to coat, then press down gently on the buns until you feel them start to soak up the mixture.  Let soak for 4 mins.

Heat the 1 TBSP of butter and 1 TBSP of oil in a large skillet over medium heat.  Carefully lift 3 buns from mix, letting extra mix drip back into the dish. Cook in skillet until golden brown (about 2 1/2 mins per side).  Transfer to plate.

For Sweet:  Stack buns, top with jam & maple syrup.

For Savory: Stack buns with bacon in-between each layer. Top with shredded cheese, sour cream, chives and drops of saracha.

Healthy Beet Soup

CL_b_34UsAApiH_.jpg

https://www.youtube.com/watch?v=-nxCUvItCe4 You can check out the video for this recipe above on my YOUTUBE channel, and please don't forget to LIKE & SUBSCRIBE!

Ingredients:

  • 2 Cups Beets (peeled & diced)
  • 1 Cup Red Potatoes (peeled & diced)
  • 1 Cup of Cauliflower Florets
  • 1 Medium Yellow Onion
  • 3 Cloves of Garlic
  • 1 Tablespoon of Olive Oil +
  • 1 Ltr of Chicken Broth
  • Salt & Pepper to taste

Happy 2017: YouTube!

Unknown.png

C24mNNBVQAAABUD  

Happy New Year!

I am finally going to work on some videos to add content to my YouTube Channel! I really enjoy sharing my experiences with you, and I think that video blogging is the next step for me!!

I would love it if you would subscribe to my channel:

https://www.youtube.com/channel/UCceLTXmg3Zd2OONhripv9qQ

I am planning to post new cooking/food videos every week starting in February!

:)

Giving Tuesday Spotlight: FeedFive

1439307437105.png

I included the FeedFive T-Shirt in my Little Locavore's List of Holiday Gifts for Foodies to Wear.  Because it's Giving Tuesday, I wanted to tell you a little more about what you GIVE when you buy one of those shirts! dark-tshirt-sizing-3-0

Recently I went to volunteer at Feedfive. Feedfive is a non-profit organization that gets people together monthly to cook a meal that will feed the less fortunate at the Ray of Hope community centre.

It started out as a group of friends getting together to help cook a meal, but they soon realized that pooling their own money to pay for ingredients wasn't sustainable, so they needed to come up with a product to help raise money.

They wanted to be transparent, so that the person buying the product would know exactly where their money was going, and after some brainstorming and calculations, they figured that the money from one t-shirt was enough to pay for five full meals!  Hence the name: Feedfive.

This may seem unreal, but they actually do raise ALL the funds from selling only t-shirts and tank tops. Soon you'll also be able to buy hoodies and aprons as well!

Once they raise enough money to buy ingredients, they have to think about what they are going to buy, and it all comes down to these four things: what's on sale, what's affordable, what's popular, and what's doable.  Things like pastas with salads are often on the menu.

Once they've costed everything out, and sourced all the ingredients, they need people to cook and serve it.

FeedFive relies entirely on volunteers to do all the cooking, washing up, and serving of the food.  Since all the cooking takes place in the prep kitchen at the University of Waterloo, it was assumed that most of the volunteers would be students, but it turns out that the bulk of the volunteers come from people aged 35 to 60.

img_20160919_192414672

I was the youngest volunteer the night that I went to help cook, but everyone was friendly and I got to meet some really great people.

I was in charge of the béchamel sauce. This was the first time I've had to make sauce for 300!

img_20160919_193730800

img_20160919_201635502

img_20160919_210120623

Feedfive is always in need of more volunteers, thats where you can help, if you're interested in cooking a meal, serving a meal, and being part of a good cause, than check out their website for details and how to sign up.  Or just buy one of their cool t-shirt, it literally does feed five!

img_20160919_210137847

This is me with FeedFive founder Danny Aguizi and his mom who came from Egypt to volunteer!

 

#Throwback: VijCookLive- Chicken Coconut Curry

Vij-Cook-Live-3.jpg

I'm making Chef Vikram's Chicken Coconut Curry for dinner tonight! I haven't made it in a while! Had to remind myself, by wathcing a little #throwback video of the first time I learned how it make it!! I can't believe this was already 3 years ago!

If you want to make it, and have us guide you step by step, here are the list of ingredients, and watch the video to see what to do!!

Here are the ingredients you will need to follow along.

Shopping list:

  • 2 chicken thighs deboned, skin off, chopped
  • 2 chicken breasts, skin off, chopped
  • ½ tsp saffron (optional)
  • 1/3 cup cooking oil
  • 1 Tbsp cumin seeds or black mustard seeds
  • ½ tsp asafetida (optional)
  • 2 Tbsp finely chopped garlic (6 medium cloves)
  • 1 tsp turmeric
  • 1 ½ tsp salt
  • 1 tsp ground cayenne pepper
  • 2 tsp paprika (optional)
  • 5 cups coconut milk
  • 2 cups stock (chicken or vegetable)
  • ½ cup chopped cilantro (optional)

[embed]https://vimeo.com/70664519[/embed]

2016 Better Together: Hands-On Cook-Off!

IMG_9037.jpg

Last year I had the honour of being selected as a judge for the the Better Together Hands-On Cook-Off! It was a great opportunity to be able to see all the videos that people submitted, showing their creativity  and passion for food! It's that time again to submit a video:

If you’re a BC resident, you can submit your 3-minute long (or less) home video cooking show between April 20 and noon of May 20. Grab a friend or relative and show us your stuff!

Videos must include two or more people preparing a recipe together… and having fun!

Oko_Pic

Don’t forget to socialize! Share your video on social media, tagging @bettertogether #HandsonCookoff.

  • Now in its 7th year, the Hands-on Cook-off family foodie video contest goes national this year! Manitoba has adopted the contest.
  • The goal for the contest is to raise awareness around the significant benefits of cooking and eating together, inspiring families to have fun in the kitchen across Canada.
  • This year’s panel of judges represents all of these groups, and includes: Claire Newell, Jennifer Pallian, Ethan Adeland, Alex Gill, and Denise Marchessault. Every judge brings their own unique flavour to the ever-growing contest

Vote

Vote for the video you think is the best in each category!

  • The video with the most votes in the Multigenerational category will win the People's Choice award in this category and $300 cash.
  • Videos submitted in the Youth category have a chance to win a prize for their team and a prize for their school or youth program. The video with the most votes in the Youth category will win the People's Choice award in the Youth category and $150 cash for their team plus $150 cash for their school or youth program of their choice.

http://bettertogetherbc.ca/contest

Here was a great video example form last year:

https://www.youtube.com/watch?v=d1Ta8wxYBo0

Dinner Party YVR 2016

IMG_20160322_130717238.jpg

12400676_10153387270139779_9008594027135311494_n This Saturday (9 April 2016) I will be participating Dinner Party YVR, for my fourth time! I'm really grateful that I have had the chance over the past couple of years to meet such a fun food community and be able to give-back by doing something that I love: COOKING!

DPYVR4

People sign up to participate and to cook dinners in their homes. All the money from the tickets sold, goes to the charity of the Hobby Chef's choice.

The #DPYVR organizers Annika & Crystal do a great job in bring people together for this awesome event!

IMG_20160324_184445509

10846130_10152607633174779_4962777234065983439_n

The charity I support is Quest Food Exchange.

IMG_20160322_134008521

Quest partners with local wholesalers, supermarkets, and farmers who donate surplus food.  Quest assists individuals each month through partnerships with local social service agencies by providing their clients with access to Quest's not-for-profit grocery markets and by delivering raw food materials to agencies for their own meal programs.

They have four grocery markets where clients that are referred (through their social services agency), can go to shop.

IMG_20160322_140934983

IMG_20160322_140940564

The Quest Mandate is to:

  • Reduce Hunger with Dignity
  • Build Community
  • Foster Sustainability

I think that what they are doing is really great, because it allows people to shop for groceries of their choice, at an affordable price,  and it redirects food that may have gone to waste otherwise.

 

IMG_20160322_133636032

On my visit, I met with Calvin, who gave me a tour of the facility. They have a really big warehouse where they are able to store all of the surplus foods that are donated to them, and they have a new walk-in freezer now, which is so important to them, because they can now have accept more frozen items.

IMG_20160322_134623659

If you're looking for a good cause to either donate or volunteer with. I would highly suggest that you contact Quest. What they are doing is so good.

IMG_20160322_140838741

IMG_20160322_133240665

My DinnerPartyYVR dinner is SOLD OUT, but you can still make a donation to my fundraising for Quest Food Exchange: Liam's Dinner Party YVR Chimp Donation Page

All support is very much appreciated!

 

Back-To-School Lunches!

IMG_1402.jpg

I was invited to go and visit with Gloria Macarenko on CBC's Our Vancouver last week. For my visit, I demo'd some back-to-school lunch ideas that kids/teens  can make themselves.

IMG_1395

My first stop to get some containers for my lunch ideas: Delish General Store on Granville Island.

Go visit with Tamara, she is so nice so many fun things!

IMG_1331 I actually carry stacked metal Tiffins to school for lunch, and Delish has a great selection of tiffins in different sizes.

IMG_1344 IMG_1343

 

When I was on for my CBC segment, I brought along a divided Tiffin, where I had a TACO/BURRITO bowl lunch.

So simple:

If your parents are making rice for dinner, just ask them to make a little extra, and you can use the rest for you Burrito Bowl!

BURRITO BOWL:

  • -mix cooked rice with some salsa
  • -add your favourite topping!
  • I added some grated cheese, avocado, lettuce and tomatoes.

Sandwiches are always easy to prepare. I switched it up a little bit, and did some wraps.

I used Spinach Wraps with some of my organic beet ketchup, turkey, cheese, spinach and crispy fried onions.

There are these awesome Food Cozy reusable wraps at Delish, that have velcro on them, making it so easy to wrap and pack your wraps or sandwiches.

IMG_1340 IMG_1342

I also showed Pulled Pork Sliders as part of my segment. These are really simple for kids to prepare, and you can take the pulled pork to school in a thermos, and then assemble your sliders right at lunch time so that they are still hot!

I had my buns (with cheese on them) in a separate little stainless steel container. That way they don't get soggy before it's time to eat!

I also had some coleslaw in another little container, and I add all of the pork and toppings at lunch time.

Easy Pulled Pork Sliders:

-Place your pork tenderloin in  a slow cooker

-Add one chopped onion

-One Cup of BBQ Sauce (0r more)

-Spices that you like

-Cook on LOW for 7+ hours

I cooked my pork overnight, and it was ready as pulled pork when I woke up in the morning. I just had to add it to the thermos.

IMG_1345

IMG_1356

I also made some infused water to take to my segment. Infused water is a good alternative to taking juice to school, but not as boring as plain water.

We didn't get a chance to talk about it on the show, but here's what I did:

Cucumber/Mint/Lemon Infused Water:

-Cut up some thinly sliced cucumber

-3-4 mint leaves

-1-2 thin slices of Lemon

Add it all to a water bottle (I used a mason jar with a Re-Cap Lid) and refrigerate overnight.

IMG_1333 IMG_1334

You can watch my CBC Our Vancouver Segment:

http://www.cbc.ca/player/News/Canada/BC/Our+Vancouver/ID/2675216418/

Get Local Dinner

LL_WholeFoodsClass.jpg

I am really excited that Whole Foods will be hosting their first ever GET LOCAL DINNER, and asked me to participate! I partnered up with my friend Chef Ned Bell, who is the executive chef at the Four Seasons.  The dinner will be next Tuesday, Sept 1st, from 6:30-9pm in the Allegro Café at Whole Foods Market Cambie!

This is a private ticketed 4 course meal with wine pairings!

It is so great because 100% of the ticket sales are going to benefit Chefs for Oceans, which focuses on educating chefs about sustainable seafood practices, and Growing Chefs which brings growing vegetables into the classrooms to get kids excited about cooking & eating veggies!

You can get your tickets now at Customer Service (Whole Foods Market-Cambie). $75

 

get-local-dinner[1]

Try my LOCABOBS recipe & Win a Staub Grill Pan!

Final-Staub-contest-image.jpg

I was really excited when Staub Canada asked me to create a summer recipe that you could make with their awesome 12" Grill Pan- STAUB. I wanted to make something simple to prepare and delicious, I decided on Kebabs.

I experimented with a few different ideas, and the final one ended up being my LOCABOB recipe!

With the Locabobs I tried to use all LOCAL ingredients that you can find at your farmer's market!

Check out my recipe below:

LocabobsThe contest started today and ends August 31st!

Here is the link to enter: ENTER HERE!

Good Luck!

What's in Season in August in BC?: Part 3

IMG_0981.jpg

Finishing up my list of What's in Season in August in BC!! InSeasonAugust3

Peaches from the Okanagan are in season and so tasty!!

I decided to make a Peach Crisp with the ones that I bought.

Aug 22nd was #NationalEatAPeachDay

If you want to make it at home, here's how:

Local Peach Crisp

Ingredients:

  1. 6 or 7 Peeled and Pitted Peaches
  2. 3/4 tsp Cinnamon
  3. 1/2 tsp Vanilla
  4. 1 C + 3 Tbsp Flour
  5. 1 C Oats
  6. 1 C Brown Sugar + 3 Tbsp Maple Sugar
  7. 3/4 Shredded Unsweetened Coconut
  8. 1 C Cold Cubed Butter

Method:

  • Start by greasing a 9x13" Baking Dish
  • Mix 1-3 with 3 Tbsp Flour and 2 Tbsp Brown Sugar and 1 Tbsp Maple Sugar (add to your greased baking dish)
  • In another bowl Mix 4 with 5+6 & 7
  • Delicately add 8 and Mix leaving clumps
  • Bake for 45-50 mins or until crisp is browned at 350
  • Enjoy with Whipped or Iced Cream

IMG_0994

 

 

Local Cooking Class @Whole Foods!

LL_WholeFoodsClass.jpg

I am super excited that I was invited by Whole Foods Market to teach my first cooking class! My class is for kids/teens like me ages 12-16, and I am going to focus on using LOCAL ingredients in the dishes that we are making!

The class is just $15 and all of the proceeds will go to the Whole Kids Foundation!

Details below:

little locavore tabloid-02-02

What's in Season in May in BC?

IMG_9423-1.jpg

A great way to get the best fresh in-season produce is to head to your LOCAL farmer's market! If you live in BC like I do, here's what's in season for the month of May:

 

InSeasonMay

 

 

IMG_9419 (1) IMG_9423 (1)

 

I got really exited that SPINACH was on the list this month, because of a recipe that I saw online!

A while ago I started looking at VEGGIE DESSERTS, on Instagram. Her photos of the desserts that she makes are awesome. Especially since all of the cakes include vegetables, and some of them are GREEN!!

I finally tried out one of Kate's recipes yesterday, with the local spinach that I picked up at my farmer's market!

For the Recipe, go to Kate's website:  http://veggiedesserts.co.uk/spinach-and-coconut-yogurt-cake/

IMG_9466

 

 

IMG_9468

 

IMG_9478

IMG_9481

IMG_9483

IMG_9485

IMG_9494

Eat! Vancouver is Happening This Week!!

EATVANCOUVER2015logo.jpg

  I'm so exited that EAT! Vancouver is happening again this week!

I attended the show last year and saw some really amazing and very funny presentations and can't wait to see what this year has to offer. 

 The 2015 EAT! Vancouver Food + Cooking Festival is a world class week-long food festival taking place throughout downtown Vancouver from April 26th to May 3rd, showcasing this city’s extraordinary culinary culture.

Already the largest food festival in Canada, EAT! Vancouver, now in its 13th year includes hands-on workshops, collaborative chef dinners featuring top chefs from across Canada, Canadian Flavours Gala, a hospitality symposium, a pastry panel and of course EAT! Vancouver at BC Place, from May 1st to May 3rd .

EAT! Vancouver attracts Canada’s culinary stars, food producers and restaurants, from Vancouver, North America and beyond. Consumers, from across North America, will come to the EAT! Vancouver Food + Cooking Festival to participate in Vancouver’s vibrant food culture and experience great food from around the world.

 

April 26th- May 3, 2015

Festival Hours (at BC Place): 

  • Friday, May 1: 2pm-9pm
  • Saturday, May 2: 10am-9pm
  • Sunday, May 3: 10am-5pm

EAT-Vancouver-2015-Gallery-10

You will have the chance to see some of the Canada's top Chefs!! I am so excited to see Chef Susur Lee's presentation.

Suser-Lee-429x700 EAT-Vancouver-2015-Gallery-14-530x700

 

Also, you MUST check out all of the demos on the Celebrity Chef Stage! I am lucky to get to help Chef Ned Bell with one on Saturday, May 2 @ 2:45pm!!

EAT-Vancouver-2015-Gallery-09

Chef Mark McEwan will be on the Celebrity Chef Stage on Sunday at 12:15pm!

Chef-McEwan-EatVancouver-gallery-700x467

 

Get your TICKETS now!

 

Global TV with Chef David Hawskworth

IMG_9037.jpg

This morning Chef Hawksworth & I were on Global TV to talk about the Better Together #HandsonCookOff contest! Here were are with Brody setting up!

Almost ready to get cooking!

BehindScenes_global_April_2015We made a delicious dish, which you should try and make with your family at home!

IMG_9042

Here's the recipe:

Crispy Skin Chicken Thighs with Potato Gnocchi, Wild Mushrooms & Chimmichurri          

 

HawksworthLOGO

Ingredients:

  • 8 Bone in Skin on Chicken Thighs
  • 200g of Mixed Mushrooms ( we used king Oyster and Morels)
  • 360g of Potato Gnocchi
  • 180g of Chimmichurri
  • 60g of Asparagus Ribbons( peeled using veg peeler)
  • 4 TBSP of Veg oil
  • 60g of Butter
  • 150ml Chicken Stock
  • 40g of Copped Parsley
  • 25ml Lemon Juice
  • Tt Salt and Pepper

Potato Gnocchi

  • 5 Med Sized Yukon Gold Potatoes
  • a/p Flour to feel
  • 1 Egg Yolk
  • Tt Salt

Chimmichurri

  • 2 Bunches Parsley
  • 1 Bunch Cilantro
  • 1 Shallot Chopped
  • 2 Cloves Garlic
  • 1 Thai Chili
  • Sherry Vinegar
  • Salt t.t.

Method:

  • Stab potatoes with a knife or fork, and bake on a resting rack at 35oF for 2.5-3 hours, until knife tender.
  • Remove from oven peel potatoes of their skin and rice through fine ricer attachment.
  • In a large mixing bowl, season riced potato, add egg yolk and lightly dust in flour while kneading gently. DO NOT LET POTATOES COOL BEFORE DOUGH IS FINISHED. The dough will take on enough flour to stop adhering to the sides of the bow, and be soft and dry to the touch.
  • Transfer dough onto a clean table, and roll into snakes. Cut gnocchi with a pastry scraper in uniform pillow shaped 1xm x 1cm cubes.
  • Transfer onto a floured, parchment lined full tram spaces apart from each other. Do not overcrowd tray. Freeze, overnight.
  • Blanch in boiling salted water, and remove once gnocchi float. Transfer to pan or that, well oiled with EVOO. Refrigerate. Reserve until needed.

Chimmichurri

Chimmichurri is a sauce that is great for grilled meats. It originates form Argentina.

  • Add 3/4 of the herbs and the rest of the measured ingredients and blitz until almost smooth in a blender. (If you watched us this morning on Global, you will remember that I did it with a Mortar & Pestle).
  • Add the remaining herbs and pulse to achieve texture through the mix.
  • Season with Sherry Vinegar and Salt.

Assembly:

  • Make Gnocchi and Chimmichurri up to one day in advance.
  • Allow chicken thigh to sit at room temperature for 1hr before cooking, set oven to 375F.
  • Season chicken with salt and pepper, and heat a pan with vegetable oil on med/high heat.
  • Add chicken, skin side down and render on medium high heat, once you start to see golden brown around edge of chicken, place in oven to carry through, approx 25 mins.
  • Once chicken goes into oven, heat another pan with half of the amount of butter on med high heat.
  • When butter starts to foam add mushrooms on the side and using same pan, place other half of butter and bring back up to medium high.
  • Once again when butter is foaming add gnocchi and fry until golden. Combine mushrooms back in with gnocchi in one pan and add chicken stock, simmer down until glazed.  Finish with parsley, lemon juice and salt and pepper.
  • Remove chicken from the oven once cooked through and serve family style.
  • Garnish with Asparagus Ribbons and serve Chimmichurri on the side.

IMG_9036

Thanks to Leigh Kjekstad at Global TV for having us on this morning!

IMG_9039

Better Together: Hands-On Cook-Off Contest!

Oko_Pic.jpg

I was pretty excited that Better Together BC, invited me to be one of the judges of their Hand-On Cook-Off Contest this year!! It's super easy to enter, just grab a phone or video camera and film yourself with a friend or family member making a recipe! Anyone can enter, and the judges are looking for you having fun in the kitchen!!

The contest is really great because it encourages kids and parents to cook and eat together, and unplug at meal times!!

My parents and I try to eat together for almost every dinner. I like to cook a lot of the meals that we eat, and get help from my mom and dad!

Looking forward to seeing your videos!

Here's what to do:

 

BT_Contest_FlyerBT_Contest_INFOGRAPHICOko_Pic

2014 Highlights- Part 1

2014-Collage_18.jpg

A huge HIGH FIVE and thanks to all of the amazing food people who made the past year so awesome! 2014 Collage_3

Top L-R: With Jackie Kai Ellis (Beaucoup Bakery), Clair Sears (Eat Vancouver!) & Ashley Watson (Brown Paper Packages Ice Cream)

Bottom L-R: With Chef Rob Feenie & Chef Vikram Vij

2014 Collage_5

Top L-R: With Chef Trevor Bird (Fable Kitchen), Chef Eric Arrouzé (911ChefEric.com)

Bottom L-R: Coach Darcy Feenie, Melissa (Nice Pops)

2014 Collage_20

Top L-R: Hunter J. Moyes (The Tiffin Project), Friend Jackie

Bottom  L-R: Stéphane Mouttet (Shangri-La Hotel), Chris Flak (CTV Vancouver), Audrey (Living Lotus)

2014 Collage_16

Top L: Ryan Squire (Lighthouse Japanese Restaurant)

Bottom L-R: Oolo Teas, The Daddy Blogger

2014 Collage_21

Top L: Bounty Hunter Vancouver & Vancouver Pie Hole

Bottom L-R: Friend, Carson, Richard Wolak

2014 Collage_13

Top L: Taser Grilled Cheese, Paddy from Sous Chef (Lethbridge)

Bottom L-R: Roberta from Crazy Cakes (Lethbridge), The dudes from Brasserie Kensington (Calgary)

2014 Collage_14

 

Top L: CRU Juice (Calgary), Market (Calgary)

2014 Collage_11

Top & Bottom : Chef Nicole Gomes, Top Chef Canada, Knifewear (Calgary)

T-Shirt by: Food On Your Shirt

2014 Collage_8 2014 Collage_1

Top L: Jay from Flip Top Truck, Chef Ned Bell (Four Seasons, Vancouver)

Bottom L-R: Meal Share, Screaming Brothers

2014 Collage_15

Top L-R: Friend Carla, Johnny Pops

Bottom L-R: @Pizza Fabrika, Knifewear (Calgary)

 

2014 Collage_12

All the vendors and Staff at Vancouver Farmer's Markets!!

2014 Collage_10 2014 Collage_9

 

Top L-R: Friend Tiara, Geoff Rogers: Top Chef Canada

Bottom L-R: Hunter Moyes:The Tiffin Project, Shawna (Whole Foods Cambie)

2014 Collage_17

Top L-R: BC Potato Farm, Melissa & Ethan (Food Bloggers of Canada)

Bottom L-R: Ryan (The Juice Truck), Kat (Dirty Apron)

2014 Collage_18

Top L-R:  Jackie Ellis (Beaucoup Bakery), Chef Vikram Vij

Bottom L-R: Caren (Gourmet Warehouse), Jackie Ellis

2014 Collage_19

Top L-R: Vancouver Mayor, Gregor Robertson, Joel & Friend @Hawker's Market

Bottom L-R: Creme Brûlée (aka Johnny Pops), Viranlly (The Social Life)

2014 Collage_6

Top L-R: Rachel Parent (Kids Right To Know) , Adrian (The Food Gays)

Bottom L-R: Maya & Ashley (Pazzo Chow & Brown Paper Packages), Michael (Re-Up BBQ)

 

2014 Collage_7

Top: Hunter Moyes & Mumbai Dabbawalas

Bottom: Alison & Shelome & Sous Chefs @ Chicha

2014 Collage_4

Top L-R: Dulciene, Sail On Food Truck & Chris (Hawkers Market) @Eat Vancouver!

Bottom L-R: Screaming Brothers, Patty (Whole Nourishment)

2014 Collage_2

 

Top L-R: Jeremy (The Food Gays), Janell (Vancouver Pie Hole)

Bottom L-R: Chef David Robertson (The Dirty Apron), Miriam Laroche (Vancouver Eco-Fashoin Week)