Air Canada’s Enroute Magazine 2014 Best restaurants – vote for our Vancouver stars!


Happy Wednesday great foodie friends.
It’s that time again for Enroute Magazines restaurant awards.
Support our great restaurants in the Vancouver lower mainland!
Click on the link, quick register and vote for your favorite new restaurant.

EAT. VOTE. WIN.

Have you eaten at Canada’s Best New Restaurant? Vote with your fork and enter for your chance to win a trip to our gala event. Our food writer, Andrew Braithwaite, will narrow down the list to his top 10 in our November issue. Until then, you get a chance to have your say, or just read Andrew’s tips for where to find your next great meal. Here are the 30 nominees for Canada’s best new restaurants 2014*.

click here for tge link to vote

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Our shining stars are:
Ask For Luigi
Blacktail Florist
Cinara
Farmers Apprentice
Little Jumbo(Victoria)
My Shanti

#EatVoteWin

You Gotta Vote For This

Mork Is Dead ~ Robin Willilams 1951 – 2014


Westcoast Foodie Blogger:

A sad sad day when a bright star is darkened – how can we a society do better to recognize the silent pain.
Thank you to The Journal for sharing

Originally posted on The Journal:

robin williamsMore information here.

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Homemade Ketchup and French Fries


Westcoast Foodie Blogger:

Homemade ketchup, yes Please!

Originally posted on :

IMG_2388I was driving home the other day thinking about, and craving french fries and ketchup. It made me start wondering if I can really even be considered a foodie, because I still do like to eat regular food, such as …well… french fries and ketchup.

Would a foodie be driving down the road craving french fries?
Maybe. Or maybe not.
I mean, what exactly is a foodie?

Well, according to Wikipedia:

“A foodie is a gourmet, or a person who has an ardent or refined interest in food and alcoholic beverages. A foodie seeks new food experiences as a hobby rather than simply eating out of convenience or hunger. While gourmet and epicurean can be used as synonyms they have fallen out of favor and bring to mind a stodgy or snobbish attitude.”

My interest in food is definitely ardent, or passionate, if you will…and sometimes it’s refined..although I truly cannot…

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Oatmeal Caramelitas


Westcoast Foodie Blogger:

A wonderful twist in great flavors

Originally posted on :

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This recipe is 47 years old. It was the 1967 18th Pillsbury Bake-off winning recipe, created by Erlyce Larson from Kennedy, Minnesota.

In fact, it’s quite a popular recipe, but I share it with you under protest. Well, maybe not protest, because I’ve been making them for years and years…and they are actually a favorite of mine.

So, let me be clear.
I’ve never understood the name.
…and….I’m not sure I like it.

Oatmeal Caramelita.

It’s kind of like my name.
Prudy.

I’ve grown accustomed throughout the years, that when I’m introduced to someone new…. We shake hands, and right at that same moment, I receive a confused look from the other person, and they say … “I’m sorry, what is your name?” … “Prudy or Pru” I’ll answer… “Prudence”. It never fails, they say my name a couple of times as if they’re trying on a pair of…

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S’mores Cookie Pie


S’mores Cookie Pie
Brought to us from Miss Sami Sunshine Blog

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click here for the link to the posting blogger

Do you get unexpected guests? This recipe is so easy that you can just throw it together in no time! It’s so tasty too, you will definitely impress your guests.

I like to make this around “that time of the month”. I’m usually lazy, and crave warm chocolate! This pie hits the spot when it comes to any chocolate cravings.

Ingredients
1 16.5 oz tube of refrigerated chocolate chip cookie dough (make your own here)
1 8.25 oz tube of refrigerated chocolate chip cookie dough (make your own here)
1 7oz container of marshmallow fluff
1 bag of chocolate chips (size of your preference, depending on how much chocolate you want)

Directions
1. Preheat oven to the temperature stated on the cookie dough package.

2. Unwrap the 16.5oz cookie dough and press into a 9 inch pie pan. Press on the bottom and up the sides.

3. Empty the marshmallow fluff on the cookie dough crust and spread evenly.

4. Top the fluff with HOWEVER MANY CHOCOLATE CHIPS YOU WANT!!!! You can go crazy or light. ;)

5. Open the 8.25oz tube of cookie dough, grab some in your hands, roll and flatten dough. Place flattened dough on top of the chocolate chips. You can flatten a big piece and take care of the top of the pie in one fell swoop, or, you can flatten smaller pieces and place them so they cover evenly.

6. Bake the pie the amount stated on the cookie dough package, or until its golden brown.

7. Cool completely(if you can handle waiting) and serve with a tall glass of ice cold milk!

Does what you order and what you eat say things things about you?-


Another fun read from Thrilllist! Does what we order tell who we are?
Maybe a little, take a look.
Thank you Thrillist and Kevin Alexander for the fun read.
What your Chipotle order says about you

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WHAT YOUR CHIPOTLE ORDER SAYS ABOUT YOU
PUBLISHED ON 7/13/2014
BY KEVIN ALEXANDER
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JENNIFER BUI

Though there is clearly a lot that people don’t know about Chipotle, what we do know is that it is a regular stop for tons of folks, be they college students, office workers, or Presidents who refuse to respect the sneeze guard. But did you know that I am basically a trained social scientist who can tell EVERYTHING ABOUT YOU just by your order? Don’t believe me? Well, check this out:

A chicken burrito with just black beans and salsa
You own several hand mirrors. Sometimes, when you are running alongside a car that has just been washed, you lose yourself in your own reflection and crash into old people holding shopping bags filled with empty cans. You get mildly annoyed when the ref makes you take off your FitBit during co-ed soccer games, because your steps won’t be reflected on your chart. You occasionally do the American Psycho pose during sex.

A regular burrito “however you usually make it”
You are one of those people who fills in “Neither Agree nor Disagree” for all the answers on your cable customer feedback surveys.

A grilled steak burrito with no beans, extra rice, double guac, double cheese, double sour cream, no salsa
You own three Jake Plummer Denver Broncos football jerseys, all in the “third” color way. Your family has been the only family in your town buying Cadillac Escalades for years now.

RELATED
I rolled burritos at Chipotle, and it changed me
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SARA NORRIS

A half barbacoa/carnitas burrito with both types of beans, all the salsas, plus guac, cheese, and sour cream, plus all the hot sauces
You are secretly intrigued by buffets, but feel like your socioeconomic standing doesn’t permit you to admit that openly. You are one of the only people who actually uses the screen-within-a-screen function on your TV. You’re like the NAFTA of food consumption: you don’t believe in borders.

An adobo-marinated chicken burrito with roasted chili-corn salsa
So you’re the one person who gets the adobo-marinated chicken AND the roasted-chili corn salsa, huh?!?! WHAT IS YOUR LIFE LIKE?!?! YOU ARE A MYSTERY TO US ALL.

Quesarito
You are hip, though you like to use the word “hep” because less people are doing that nowadays. You live in a neighborhood that makes you slightly uneasy, just so you can watch people’s faces when you nonchalantly tell them your cross-streets. You read Lucky Peach before they, like, got a little bit corporate and mainstream. You own vinyl records because “the sound quality is so much better”. You are not going to be happy when you discover Taco Bell is also making these things now.

A chicken burrito, add in fresh cilantro
You live a colorful life. You go to farmer’s markets, and not just for the free samples of olive oil. You once dated one of those people whose taste buds make them think cilantro tastes like soap, and you fought so much. The sex was weirdly good, though.

A burrito with no meat, just cilantro-lime rice and extra guacamole
You’re my weird cousin who is super weird.
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Crispy tacos with chicken, cheese, and salsa
You have a fondness for Matt Christopher and Hardy Boys books. You often wear shirts with the Animaniacs on them, and call girls “icky” and “smelly” and “realistically out of your league”. You are 37 years old.

One barbacoa, one chicken, and one carnitas soft taco, each with a different type of salsa, cheese, and sour cream combination
You won “most friendly” in high school, and said hi to everyone in the hallway, including Rick. You don’t make fun of people with a ton of bumper stickers, even internally, just to yourself. You hated Lebron’s ESPN special “The Decision”, not because of its audacious, lame, and overblown premise, but more just because you felt uncomfortable that he had to choose at all. You don’t get laid a lot using online dating sites.

Steak soft tacos w/ red chili salsa, cheese, sour cream, and lettuce
You have a (leased) sports car, with a vanity license plate. You were good at one varsity sport in high school, but it isn’t the one you tell people it was. You live life in the fast lane. Literally, you’ve gotten three tickets for speeding this year, which partially explains why you’re always eating Chipotle.

A carnitas burrito bowl with everything
With you, it’s not about what you’re spending, it’s about what you’re saving. You once bought an owl box for your backyard, just because it was 70% off, and you don’t even have a backyard. You keep a running tally in your head of all the money you’ve ever won/lost gambling, so when you lose $300 at the casino, you can still convince your brain that you’re actually up $80 from four years before. You have trouble getting loans from non-private lenders.
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A double-wrapped burrito, any style
When you leave your house, you automatically say “wallet, keys, phone” aloud three times. You don’t like riding public transportation because of people’s gross elbows and bodies and faces. The last impromptu thing you did was buy a Swiffer WetJet.

A burritodilla
It doesn’t matter who you are, because no one really seems to understand exactly what you want.

A chicken quesadilla
You’re one of those people who ends up pressing the meat down on the grill several times even after Sam Sifton SPECIFICALLY SAID not to. You also tend to leave your seat belt off even in cars where it beeps, and pretend not to notice. Actually, you may have a hearing issue.

The Kid’s Menu chicken quesadilla with chocolate milk
A kid, hopefully, or at least young enough-looking to get carded when attempting to buy cigarillos from gas stations.
RELATED
The rules: dining at Chipotle
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Just chips and guacamole
You don’t like to be locked into longterm commitments. You’ve moved three times in the past year. You date casually. You own a pre-paid cell phone, which alarms your uncle, now that he finally got around to watching The Wire.

Nachos (essentially a burrito bowl, but sub out the rice for tortilla chips)
You tend to do well when watching Jeopardy, especially during foreign categories Alex Trebek enjoys annunciating. You’re a regular at a cool bar by your house. Your doctor thinks you need to stop subbing tortilla chips in for normal foodstuffs.

A sofritas burrito bowl
You’re a vegetarian, but you don’t like to advertise it, or lord it over people like Darlene did on Roseanne. WHY ARE YOU ALWAYS BOSSING AROUND DAVID HEALY?!?!
HE NEEDS YOUR LOVE NOW MORE THAN EVER SINCE HE DIDN’T GET INTO THAT ART COLLEGE IN CHICAGO!

Any type of salad
You’re not real, therefore you don’t exist.

click here for the full Thrillist article
Kevin Alexander is Thrillist’s food/drink executive editor, and stopped ordering kids’ quesadillas MONTHS ago, okay? Follow him to the DMV to get a vanity license plate at @KAlexander03.

What Diet? Then What Have I Been Eating?


Originally posted on Cooking Up the Cure:

We are conditioned by those who make $$millions selling us weight loss products and ‘diets’ …to think of the word “Diet” as something different from what we eat each day.

Watch this short video…Mixed greens and Veg salad_Himalayas

What Diet? 

Take charge of your health, because only YOU can make a difference.

View original

Happy 4th of July!


Happy 4th Of July to all of our great American Friends!
July 4th is the 185th day of the year….
Independence Day, commonly known as the Fourth of July, is a federal holiday in the United States commemorating the adoption of the Declaration of Independence on July 4, 1776, declaring independence from the Kingdom of Great Britain (now officially known as the United Kingdom). Independence Day is commonly associated with fireworks, parades, barbecues, carnivals, fairs, picnics, concerts, baseball games, family reunions, and political speeches and ceremonies, in addition to various other public and private events celebrating the history, government, and traditions of the United States. Independence Day is the National Day of the United States.

Enjoy the day with family and friends…. Remember those who fought for your Independence and celebrate with great food and fun!
Share your favourite food traditions and let us know who you spent your time with!

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Happy Canada Day to ALL!


Happy Canada Day to all of our Canadian Friends !!
We hope your all enjoying Canada’s birthday with friends and family!
Eat well, get out and enjoy the sun and spend time with the ones you love!
Stay safe.

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Vikram Vij- A chef to watch and follow


Happy Thursday great foodie friends.
I wanted to share my experience at an event I was l honored to be invited to. #VikramsTour
The very second that you meet Vikram you are captured by his stories, words and demeanor. Vikram is the true balance of being genuinely humble but so charismatic and colorful at the same time.
You quickly realize that this magnate is true example of hard work and true proof that you should never look at a mountain as too high to climb.
In 1994 Vikram and team under his wife and fellow chef Mee­ru Dhalwala opened their first restaurant in Vancouver- Vij’s – a 14 seat flavor and aroma wonder that hit the Vancouver culinary scene with truly traditional Indian cuisine. You can never equate Vikram’s style of cooking as main stream or faddy but rather a true reflection of the unique flavors of his homeland. Flavors and recipes simply from his grandparents, parents and family friends kitchens and true to the ancient heritage and routes of genuine and regional flavors.

Vikram started our tour of his Vij’s at Home take home curries in Langley with several food writers, media and the film crew of Dragons Den. If you haven’t heard yet Vikram will be one of the two new Dragons!

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Vikram definitely captures the attention of the group while passionately describing his first steps on the property in 2007 and how important it was to maintain the natural lands he was building on by minimizing the impact of the build out. Vikram also spent countless hours looking at different options to build

green

back into this new building and opted for a “green” roof and investing in the structural engineering to accommodate that. If you see the building from the air, it would almost look like green space!
We now started our education of Vikram’s at Home and the aromas gently greet you upon entering the building.

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One issue that Vikram stayed focused on like a laser was how to preserve the unique and beautiful flavors through the large batching, processing and packaging process. He wants to ensure that when we open the package at home that your kitchen would fill with the tastes aromas and flavors that were intended to show!
Pasteurizing is a typical and lower cost option to preserve the food but can’t ensure that the product would taste the way Vikram wanted it be. Vikram looked at another option that worked just right! Blast freezer
By taking the product from 80 degrees to 4, then minus 32 within approx 35 minutes it preserves the unique flavors and quality that Vikram strives for.
All that said what you quickly notice is that even though you are in a food factory and expect complete automation you will see that the important part of Vikram’s secret weapon is to continue to infuse the passion and love into each and every package through many hand made processes.
The spices are still roasted traditionally and manually every week, and many of the ingredients are still hand cut.

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After a great education and reassuring confirmation that this truly respected chef that believes in the same exact core values that I have always believed and found on my culinary journey – “Get in the kitchen and cook, but do it with smiles in your heart, love, soul and passion and it will surely show in your food” Food doesn’t define us necessarily but it does connect us to family, friends and new friends. Even in a “commercial” application of Vikram’s food, this key ingredient is not overlooked.
The tour wrapped up in Chef Vikram’s office and some more intriguing stories of his days gone past.

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Vikram showed us one of his prize possessions- a wood menu that he hand carved for his restaurant.

Now off to My Shanti, Vikram’s new eatery in South Surrey. Being that I live in the area I was thrilled to see this flavour train arrive and bring a new twist to the restaurant scene in South Surrey.

From the moment you turn the corner to look for My Shanti, it’s right front an centre and not easy to miss! In True Vikram Vij style the outside of the restaurant is unique and not like any other in the area.

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It really is a preview to the wonderment that the diner is about to experience once inside.
Attention to every detail of what Vikram’s wants you to experience is seen everywhere. A successful entrepreneur knows that in these complicated times you don’t win the battle of patrons with a good this or that, but rather you do win when you create an

Experience

, a whole feeling from start to finish to relax yet entertain you.
Vikram had this hand woven and hand painted mural commissioned in India specifically for My Shanti

The Tree Of Life

is made from one piece and fills nearly the whole wall that you see once you enter the dining room!

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The dining room is comfortable and welcoming leaving you relaxed and ready to experience a culinary flavour ride from Vikram’s kitchen.
Vikram has a unique awareness of balance and humility always recognizing those who are on his culinary journey of life always recognizing that he couldn’t do it or be successful without his awesome team.

The food at My Shanti is unique to traditional Indian fare, not like the North American perception of Westernized Indian dishes. The quality of ingredients is evident and the care in preparing the dishes is present in the depth of flavours, textures and unique presentation.

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The dishes we tried were all unique and truly had depth in flavours to set you up thinking what is next!? To truly enjoy Vikram’s new concept restaurant you must go for a great dinner where you will be taken care of his staff who is there to help guide you through the beautiful dishes that Vikarm and his culinary team have created. The attention to detail is evident and furthermore you are likely to have the smiling face of Chef Vikram or Bena drop by your table to ensure that they see you are enjoying the experience. You are not going solely to eat but rather to have a culinary experience- sight, smells, tastes and all around experience.

Take a look at the wonderful bar that Vikram has created that has chosen to serve real drinks from days gone past and new creations all made by hand with fresh ingredients and in the style of “Speak Easy” concoctions rather than the premixed versions you so often find in many other spots.
Do you recall that I mentioned Dragons Den ?
Well in case you hadn’t heard Vikram Vij is one of the new Dragons and will surely be as entertaining with his passion and colourful demeanour in the den as he is in the kitchen.
We are thrilled to have Vikram’s My Shanti in South Surrey and look forward to many great dinners to come.

Remember that just like all of Vikram’s retsuarants- they don’t take reservations, it is first come first serve and true to Vikram’s belief that we all are created equal.

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You Gotta Try This!
My Shanti on Urbanspoon}

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