Thursday, January 30, 2014

Living with Anxiety

My most recent post about SeaWheeze was a really emotional post for me, one that had been sitting in my "drafts" folder for a long time, one that I was having a hard time writing, for some reason's that to many of you were surprising.

The thing I learnt the most from that post was how many of you were surprised that I live my life every day with anxiety. It haunts me and pokes me in the tummy threatening to make its way out, so I've decided with this new courage I have gained from all my amazing friends and family to finally finish this post that has also been sitting in my inbox, for an even longer time....

Friday, October 26, 2012

Homemade Honey Garlic Sauce

When I'm cooking at home, I often find myself in need of marinade and being a thrifty person, I usually make my own. I love honey garlic as much as the next person, and I have been making my own home made marinade for years. Recently we were having chicken wings for dinner and I really wanted that nice thick sweet honey garlic sauce that you get at the pub for our wings. When I looked up a recipe online, it was so easy and almost exactly the same as the recipe I use to make my marinade. This sauce takes very little time, and it very tasty. I highly recommend trying it for yourself! Since it made so much I stored the leftovers in an old soy bottle and kept it in the fridge; it does get quite thick in the fridge but a quick heat in the microwave fixes that not problem!
1/4 cup unsalted butter
tbsp minced garlic
1tsp garlic powder (optional)
1/2 cup honey
1/2 cup chicken broth (or use water I did!)
1/2 cup water
3 tbsp Soy Sauce
1/4 cup brown sugar

2 tbsp cornstarch
3tbsp warm water

1. Warm up a medium size sauce pan over medium heat, and add the butter
2. Add in the garlic to soften it, it should not be crackling, just simmering
3. Add the remainder of the ingredients, less the cornstarch and warm water
4. Whisk ingredients until its all mixed up and smells good
5. Mix cornstarch and water in a small bowl, make sure its smooth
6. Add cornstarch mixture and whisk until the consistency is how you like it.

This recipe is so easy, and yields lots of yummy honey garlic sauce! Give it a try and you'll see how good it is!!


Monday, July 30, 2012

Old School Pork Chops with Saje and Apples

One thing that is always a struggle in our home is making dinner quickly after we get home from work, not only because I like to eat dinner early, but so that we can get ourselves to the gym, or out to pound some pavement. 

A staple at my house is a quick and easy recipe for old school pork chops with apples and saje. This recipe comes from Jamie Oliver, with a few tweaks of my own. You are sure to love it, and enjoy how fast and easy it is to make!

2 good sized pork chops on the bone
1 apple - sliced into thin pieces
1 tbsp brown sugar
1 tbsp butter
a handful of fresh sage
Sea Salt & Pepper to taste
glug of olive oil

Cut notches into the pork, which allows the flavour to really come out.
The first step is a bit confusing at first, but really very simple.
1. Heat the oven to 400 degree's, and heat a large skillet (medium heat)
2. Cut notches into the pork about 1 inch apart and about 1 inch deep (see first picture)
3. Season both sides of the pork chops with salt and pepper

4. Cut your apple into small slices and set aside. 
5. Pour some olive into your heated pan, and place the pork chops on top.
6. while they are cooking, remove the saje leaves from the stems and set aside

7. Cook the chops for 5-10 minutes until brown.
8. Remove the chops and place on a baking sheet
just before going in the oven

9. Add your butter to the hot pan you just removed the meat from
10. Place the apples in the pan, and sprinkle brown sugar on top. 
11. cook apples until tender, then remove and place on top of the meat.
12. swirl the saje in the left over butter & oil.
13. Place the saje on top of the apples, and place the baking sheet in the oven. 
14. Bake for 5-10 minutes, until apples are brown and saje is crispy.
15. Remove from oven, and enjoy!

The finished product with some greens and rice!

This post was not sponsored, and all opinions are my own. 

Wednesday, July 18, 2012

Being Sick & Congee Recipe

This year as you may remember my doctor convinced me it was a good idea to get a flu shot, well it's the middle of July and Vancouver is having it's first real bout of heat I got sick. On Saturday morning R and I went for a beautiful 5k run around Kit's Point, enjoyed the sun, and had a fabulous breakfast afterwards. Later R and I are walking around Ikea and I get a pounding headache that later that night turns into a flu with a fever of 103, that doesn't break for over 24 hours. So needless to say I've been home sick for a few days (yes I'm feeling better now). Not wanting to eat much the first few days, as soon as I was feeling better I got this very Asian urge for congee (jook, or rice porridge) so I decided to look up a recipe on the internet. The first one that popped up was from Smoky Wok. I decided to give it a try, as i felt like nothing but some home made congee would make me feel fully better. This recipe was so simple and it turned out so well, even my bf (who might I add is very British) even loved the taste of it!

Simple Chicken Clay Pot Congee
The recipe was simple and easy to do (This recipe is from Smoky Wok) 
I have changed a few things to show you what I did differently!

1/4 cup of white rice, soaked for 2 hours
4 cups water
3 boneless skinless chicken thighs 
1 chinese sausage 
1 TSP minced ginger 
1 TSP minced Garlic
Dash of Sesame oil

1. Soak the rice for 2 hours
2. boil 4 cup of water, with the ginger, garlic, and sesame oil in it
3. place chicken in the water
4. when almost cooked all the way, add the sausages (they only need a few minutes)
5. remove the meat from the broth
6. add the soaked rice to the pot 
7. lower the heat and allow to simmer (make sure you stir and don't allow the rice to dry up)

8. once it looks thick add the sausage back in and allow to simmer to really soak up some flavor
9. you can shred the chicken and add it back in, or some people like to place it on top of each bowl. 
10. Serve a nice hot bowl of soup!

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