green shallots

Blueberry Quinoa Salsa

Serves 2-3

Salad:
½ cup (84 g) dry quinoa (red or white)
1 cup (240 ml) vegetable stock (or sub water, but it will have less flavor)
5 ounces (142 g) mixed salad greens
½ cup (70 g) roasted unsalted hazelnuts
½ cup (80 g ) blueberries

Dressing:
1 Tbsp (15 ml) grape seed oil
2 shallots, minced (or sub ½ cup sweet yellow onion)
1/3 cup (80 ml) balsamic vinegar
1 Tbsp (15 ml) maple syrup
1-2 Tbsp (15-30 ml) olive oil
Pinch each salt and pepper
1/3 cup (53 g) blueberries

rainbowdiamondsumaita  asked:

Hey Kaz can I ask you something well me and my friend went to a park where there was like a peace celebration for all the other state people that live in my place so there was a sushi stall which represented the Asian so me and my friend tried some and it was made with the usual sushi covering and the inside had some carrots, cucumber and raw salmon fish is that the only type of sushi cause that tasted horrible and if there is other types of sushi please recommend me some

I’m not a sushi expert. But, there is type of salmon that is made for sushi. you are correct about carrot and cucumber. But you forget about  avocado and green shallot (very important ) 

Recipe: Escargot

Description: Butter-soaked snails cooked to perfection.

Game ingredients: Snail, Garlic

This recipe restores 225 energy and 90 health. It gives a +2 Fishing bonus and can be obtained from Willy. It sells for 125g. 

Difficulty: Easy, 30 minutes. Serves 4.

You can’t get snail shells where I live (tiny lil town in northern British Columbia) so this recipe is without the use of shells.

-115g can of snails (about 40 snails)
-1 cup butter (not margarine)
-½ teaspoon salt
-½ teaspoon pepper
-1 large clove of garlic
-1 green onion (also called shallots)
-1 teaspoon lemon juice
-Dried parsley or tarragon (to taste)

Preheat the oven to 350°F.

In a bowl, combine the salt, pepper, lemon juice, and parsley/tarragon. Finely chop up the green onion and garlic and add those as well. 

Drain the water from the can of snails and rinse them. Melt the butter in a frying pan on medium heat, and add the contents of the bowl into the frying pan once it’s ready. Let the garlic-herb mixture cook for 2 minutes and then add the snails and sauté them for 3 minutes. 

Pour the snails and the butter mixture into a small casserole dish and bake in the oven for 15 minutes. 

Once they’re done, transfer the snails to a snail dish or ramekins, pouring a few spoonfuls of butter over top. 

Serve while they’re hot. Despite their appearance, they’re actually pretty good. Snails themselves don’t have a whole lot of flavour so the butter mixture really improves the taste.

-SVR

9
EEEEEATS DIARIO Tegan And Sara Tome Portland By Sara Quin September 19, 2014

When Tegan and I first started touring in the late 1990′s, we ate a lot of gas station fare. Once we moved to a tour bus, we were able to ensure that at least half of what we put in our bodies came from a grocery store and not a deep fryer. Over the years, as our disposable income has increased, the desire to eat at local restaurants along the tour route, as a way to expand our pallets and enjoy the best of what a city has to offer, has meant a totally new way to fill our bellies and time on tour.

I generally do a few specific Google searches when we arrive in a city if I’m not already familiar with its restaurants. “36 hours in_____” or “Best hipster food in ______” is an easy way to find four or five interesting spots for us to chose from. Over the last two years we’ve had incredible meals in Melbourne, Australia (Chin Chin), Hong Kong (Yardbird), and dozens of other amazing locations around the globe by just spending 15 minutes online researching. I don’t mean to brag (yes I do!) but it is a wonderful privilege to eat our way across the planet and we never take it for granted (even when we get food poisoning!).

We are currently on tour in the US with Katy Perry, and I selected a few cities to force unnecessary calories down our throats in! Our first stop was Portland, Oregon. Steinthal suggested Pok Pok, and I made a quick list of a few other spots we could hit up before our soundcheck. With an adventurous group including me, Tegan, and our four bandmembers (Adam Christgau, Ted Gowans, Jasper Leak, and John Spence), we ventured out into the city.

Here’s what went down.

We had to wait about 20 minutes outside the restaurant, but once we were seated the experience was super casual and fun. Everyone working at the restaurant was friendly and helpful and even made being asked for ID a fun and flirtatious experience. (I was responsible for the flirting, because being asked to prove my age is a real aphrodisiac for a woman in her mid thirties.)

We in the band are a mix of vegetarians and meat-eaters, so I like restaurants that aren’t afraid to offer up their signature dishes with a veg-friendly option! Our waitress was super helpful and walked us through the menu and the best way to try a lot of different dishes. Because we knew we were going to hit half a dozen food trucks and Voodoo Donuts before 4:30pm, our order was slightly modest in terms of volume.

Here is what we ate:

Pok Pok: Yam Thua Pluu

At the suggestion of our terrific waitress, we decided to select the Yam Thua Pluu off the SPECIALS board, as well as a couple of the delightfully-named “Tennessee Stud” adult beverages. “Fresh lemonade spiked w/ Bergamot Tea Bourbon”. Delicious! The Yam Thua Pluu was a Wingbean salad of pork, shallots, prawns and peanuts in a chile coconut dressing and it was incredible.

Pok Pok: Ike’s Vietnamese Wings

Ike’s Vietnamese Fish Sauce Wings were a must. We got them mild and they did not dissapoint. Definitely not for those who feel upset eating meat that looks like the animal it came from. These are NOT your average wings, they were messy and great!

Pok Pok: Hoi Thawt

Hoi Thawt reads like a list of my favorite ingredients: Steamed Mussels, eggs, garlic, chives, bean sprouts in a broken crepe served with Shark Sri Racha sauce. Definitely a table favorite. John suggested “Mussel Latka” as an alternate name.

Pok Pok: Khao Soi

Adam, our resident vegetarian, selected this very chill curry noodle soup for his lunch. I loved that it came with a side dish of pickled mustard greens, shallots, crispy yellow noodles and roasted chili paste. I’m into making personal preference choices with the garnish of a meal.

Pok Pok: Phak Buung Fai Daeng

This had a bite to it if you ended up with a chile in your mouthful. (Looking at you Ted)

Pok Pok: Yam Makheua Yao

I don’t especially love eggplant but everyone at the table seemed to really enjoy this dish. I recorded the meal in a voice note and was disturbed while listening back at how long I spoke about disliking Nightshades. My poor band has probably heard that story a million times.

Food Trucks

After we left Pok Pok we headed over SE 28th and Division Street for some food truck love. This concept is still a novelty for most of us, and according to my Google search, there are nearly 500 food trucks in this city. Option anxiety!!!! We parked and I slapped ten dollars into each of the guys’ hands. We all met back at the communal tables to share in our selections. It was a beautiful sunny day and the only real disappointment was that the cart that served gluten-free waffles was closed. Bummer.

Ingrids Scandanavian Food: Meatballs

John selected some delicious meatballs that came with a side of cabbage and onions. Apparently you can also get them deep fried, which seemed a little overboard. Horseradish and dill dipping sauce was described by John as “divine”.

Potato Potato: Baked Potato w/Everything

Potato Potato was my choice. I wasn’t feeling particularly carbohydrate hungry after our first meal at Pok Pok, but I can’t resist a baked potato with all the fixins. And oh boy. Wow, this was a big hit. The sour cream, bacon, cheese, chives with a sort of coolish baked potato in a box? Put me on a desert island and leave me there with that combination and I wouldn’t complain. Recorded the quotes: “stoned teenager”, “after karate meal”, and “good grief.”

Timbers Doghouse: Truffle Treasure Tot Bowl

Timbers Doghouse PDX was a hot spot. Adam scored a chocolate milk shake, he described as “super thick”. Tegan brought a Truffle Treasure Tot Bowl back to the table and we practically scuffled trying to dig our dirty hands in to scoop ourselves out a piece. Truffle Garlic aioli and cheese, melted and gooey. It was a deadly mix and we boxed them up to bring back to the crew at the venue.

NAMU Donuts: Deep Fried Donuts

Deep-fried donuts covered in cinnamon and sugar from the Namu food cart put us over the edge. We even had to apply intense peer pressure to get Adam to take a bite of one after he claimed to feel so stuffed he was ill. It got mean! They were incredible, better than the ones I ate in childhood at the Calgary Stampede. Gourmet deep fried donuts!!!!

Vooodoo Doughnuts

Finally, we made our way back to the venue. After a quick set opening for Katy Perry, we sat down to indulge in our last of the Portland EEEEEATS: Voodoo Donuts. Incredible. I crashed in a major way that night. We ate a lot of not-so-healthy food today. Thank you, Portland.

The funniest part of this day, our first official day as “food bloggers”, was how self-conscious we all were to use Tegan’s proper digital camera to photograph our food. We’ve all probably poked fun at the social habit of posting your meal to instagram amongst ourselves countless times. Next time I see someone participating in that pre-meal ritual, I might just assume they are awkward food lovers like us, writing their first blog

Pineapple Fried Rice

1 fresh pineapple
3-4 cups cooked rice, preferably several days old (I used fresh cooked rice I didn’t know fried rice was old rice 😶)
¼ cup seasoned H2O
2 shallots, finely chopped
3 cloves garlic, finely chopped
¾ tsp chili powder
1 cup sweet peas
1 small carrot finely chopped
1 piece of ginger (grate later)
¼ green pepper, chopped
½ cup unsalted whole cashews
3 spring onions, finely sliced
1/3 cup fresh coriander
½ tsp paprika
¼ tsp cayenne pepper

Stir-Fry Sauce
3 Tbps. soy sauce
4 tbsp coconut milk (or more)
2 tsp. curry powder

First slice pineapple horizontally (pictured above) and scoop or cut pulp out. *Reserve skin for later use*

*if you want to, it’s not a must but for pics it’s pretty!

In a cup, stir the soy sauce together with the curry powder, adding the coconut milk for consistency. Set aside
Add oil (1-2 tbsp) large frying pan over medium-high heat. Add shallots, green pepper, garlic, and chili.
Add the carrot and peas. Stir-fry 1-2 minutes, adding some seasoned water (mix desired “all seasoning” to water) if needed. As it stir fries grate piece of ginger to taste.
Now add the rice, pineapple chunks, peas and cashews. Drizzle the soy/coconut sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice fries.

Be sure to reduce to prevent the rice from getting soggy ….

Stir and fry for about 9 minutes

Serve &

Enjoy!

wileats

Easy Pasta Salad

An easy thai inspired pasta salad recipe that makes lots of leftovers, and is customizable for however you might need/want to eat. May look complicated below, really not. 

Ingredients:

¼ Sesame Oil

¼ Olive or Canola Oil (whatever you have on hand will work)

6 tablespoons Honey

6 tablespoons Soy Sauce

~1 box of noodles. I use spaghetti, but any long, thicker noodle will work. Angel hair seems to be too thin to soak up the sauce. 

Optional: Red Pepper flakes, green onions/shallots, slivered almonds, parsley, chicken breasts. 

How To:

1. If you decide to add chicken to your pasta, cook this first. Make sure it’s very much on the done side. You may also want to flavor the chicken with lemon pepper, salt and pepper, garlic or onion powder. Up to you!

2. Add the sesame oil and the canola/olive oil to a medium sauce pan. Add red pepper flakes to preference. Cook on medium heat for about 8 minutes. DO NOT LET IT BOIL OR OVERHEAT. If you’ve put in the pepper flakes, it ends up being timed to the point where half of the flakes are resting on the bottom. Stir continuously

3. Let sauce mixture cool to where it’s hot but not scalding. Add 6 tablespoons of soy sauce and 6 tablespoons of honey. Stir, and warm on low heat for about 8 minutes again. If the first addition of soy sauce starts to boil or bubble, it’s too hot! Let stand for a few more minutes. 

4. Cook your pasta. Again, it doesn’t matter what type of noodle you use. Ie: gluten free, vegan style, plain generic spaghetti will ALL work. Anything thinner than thin-style spaghetti won’t turn out as nicely. You’ll be stuck with a lot of oil at the bottom. 

5. Slice your onions and chicken. 

6. Add pasta to a large bowl with lid. Add onions, chicken, parsley, and slivered almonds. Slowly pour oil mixture over top. Stir or shake to mix everything up nicely. 

7. Serve warm or chilled in fridge. It will last for about a week. I like to take it out of the fridge and then heat it in the microwave for about 30 seconds. 

Lap Khmer – Beef with Lime and Lemongrass

Excited for a forthcoming trip to Cambodia I tried one of the country’s signature dishes – a brilliant salad of seared beef, with a dressing of lemongrass, fish sauce, lime juice, coriander, mint and chilli.

In addition to those ingredients for the sauce, you’ll need steak (I used a small ribeye per person), green beans, shallots and tomatoes.

Marinade the steak in a few tablespoons of fish sauce and some lemongrass – for at least an hour and preferably overnight.

Cook the beans and plunge into cold water to refresh. Finely slice the shallots and pour over some boiling water and let them sit for ten minutes. 

The dressing uses equal parts lime juice and fish sauce, with finely minced lemongrass and a small amount of palm sugar to balance it. When you have a good sour-salty-slightly sweet balance, add finely chopped chilli, and chopped coriander and mint (in a ratio of three parts coriander to one part mint).

Drain the shallots and beans, and chop the tomatoes. When you’re ready, pat the steaks dry and sear them so they’re still very pink in the middle. Slice up the steak and toss with the vegetables and the dressing.