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.

Happy 2017: YouTube!

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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!

:)

Maclean's Magazine: Canada's Stories

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It was very much an honour for me when I was contacted by Maclean's Magazine to be part of their Canada's Stories. They have chosen one person for every year since 1905 until 2016 to share a story. My story is about my cooking journey, which I hope will inspire more kids to get into the kitchen.

Once I watched some of the other videos, it was amazing to hear all of the different things that people have lived. A girl named Dakencia was born the year before me in 2001 and survived the earthquake in Haiti. The story of Marguerite Nerny who was born in 1905!

You should take a moment and check out all of the Maclean's Canada's Stories

https://www.youtube.com/watch?v=IR7iANh4Ya8

Back-To-School Lunches!

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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.

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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.

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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.

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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.

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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.

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You can watch my CBC Our Vancouver Segment:

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

Eat! Vancouver is Happening This Week!!

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  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

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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.

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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!!

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

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Get your TICKETS now!

 

2014 Highlights- Part 1

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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

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

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

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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)

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Top L: Ryan Squire (Lighthouse Japanese Restaurant)

Bottom L-R: Oolo Teas, The Daddy Blogger

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Top L: Bounty Hunter Vancouver & Vancouver Pie Hole

Bottom L-R: Friend, Carson, Richard Wolak

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

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

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

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

T-Shirt by: Food On Your Shirt

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

Bottom L-R: Meal Share, Screaming Brothers

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Top L-R: Friend Carla, Johnny Pops

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

 

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

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

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

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

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

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

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

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

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

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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)

 

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Top: Hunter Moyes & Mumbai Dabbawalas

Bottom: Alison & Shelome & Sous Chefs @ Chicha

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

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

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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)

Top Chef Canada Winner!

On Monday,  I was really excited to watch the finale of Top Chef Canada.  I have really enjoyed watching this season and seeing all of the challenges that the contestants had to do.
Two of my favourite chefs were the two made it to the final cook-off. Danny Smiles, and Matthew Stowe.
So I was so lucky to be able to watch the finale at a viewing party, hosted by Chef Matthew Stowe, and I got to meet him!!
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Here is a pic of me with Chef Matthew and Chef Vikram.
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Photo Credit: The Food Gays

Also!! There was an article in the WE paper the day after the party that talked about who was there, and it mentioned me!!!!
I got to meet so many interesting food people. It was a great evening!
LOVE YOUR LITTLE LOCAVORE LIAM

Meeting Vikram Vij

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Yesterday evening, I got to meet Chef Vikram Vij!! I was so nervous, because so many people have told me all about him, and I just watched him on Top Chef Canada last week!!

He was teaching a class at the Dirty Apron Cooking School, so we met there.

First I met Shelley from CTV. She was there to interview me, and to shoot the meeting for CTV News.  She was really nice, and asked me questions about my blog, and why I like cooking. I was so nervous I could hardly talk, and I felt like I couldn't breath!!!

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She put a microphone on my jacket, so that when I was talking to Chef Vikram the camera would pick up our conversation.  This is the camera:

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My hands were sweating, as he came outside to talk to me!!

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He was so nice, and after talking to him for a few minutes I realized that I didn't have to be so nervous.

As if meeting Chef Vij wasn't enough!!! Guess what!?

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This Thursday (June 6th) I get to be his Sous Chef in a live Cook-Along that will be streamed on the internet! You can cook along too!!

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Here are the details:
Shopping List for "Cook Live with Vikram Vij"
CHICKEN COCONUT CURRY live with Chef Vikram Vij:
  • 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)
Go to Vijs.ca on Thursday June 6th at 6pm to watch the LIVE webstreamed cookalong and you can cook a delicious family curry at the same time as an award-winning chef! You can also Tweet your questions live to Vikram, using the hashtag #VijCookLive
Make sure to TWEET in and ask some awesome questions!
LOVE YOUR LITTLE LOCAVORE LIAM