Top 10 Recipes Googled in 2015- according to Food Network and a Happy New year! 


First I wanted to thank you for following Bcfoodieblogger and wish the happiest New Years and a healthy and prosporous 2016! 

I just wanted to share this posting from Food Network and Google. Some recipes make sense that they were the most searched and some didn’t make as much sense but then we really must think about worldwide culinary thoughts and not just our little but most delicious culinary dinseyland called Vancouver and the Lowermainland.

Most googled recipes in 2015 -click here
What were the most-searched recipes on Google this year? The powerful search engine has unveiled the results of the top 10 recipes that users have been searching for. You may be surprised by the results — and you’d never guess what tops the list as 2015’s most-Googled recipe!

1. Apple Roses

Google users were obsessed with this year’s most-searched recipe, in which thin apple slices are arranged to resemble the petals of a rose within puff pastry, and then baked to golden-brown perfection to result in a delicate, delicious dessert that looks far more complicated than it actually is.

  
2. Rice Krispies Squares

Rice Krispie squares remain an easy-to-make, kid-friendly treat, so it shouldn’t be surprising that recipes for this popular snack were Google’s #2 search in 2015, with the Internet serving up a nearly endless supply of variations. Among them, this spectacular version that adds peanut butter and chocolate to the mix.

  
3. Osso Bucco

Don’t try to figure out why the third most popular Google search was for Osso Bucco recipes, as this iconic Italian dish is apparently more popular than ever. In this recipe, Chef Ricardo Larrivée gussies up this classic favourite by adding the sweetness of orange and prunes.

  
4. Chili

Everybody loves a bowl of hearty chili, and Internet users searched up a storm looking for recipes. If you’re looking to cook up a pot of zesty chili, you won’t go wrong with this spicy and savoury recipe from Bobby Flay.

Get the recipe for Bobby Flay’s Red Beef Chili.

  
5. Hollandaise Sauce

Hollandaise sauce is apparently making a comeback, judging by its status according to Google searches, and Chef Michael Smith offers up his version of this creamy classic, which he uses to top gently steamed asparagus.
Get the recipe for Michael Smith’s Asparagus Hollandaise.

  
6. Puffed Wheat Squares

Puffed wheat squares are a kid-approved favourite that don’t require a whole lot of effort to make, and Google has numerous recipes to provide such as this easy-to-follow recipe.
Get the recipe for Puffed Wheat Squares.

  

7. Spaghetti Bolognese

One of the most iconic Italian pasta dishes out there, spaghetti Bolognese is a hearty crowd-pleaser that is always welcome on the dinner table. No need to Google when you can use this authentic Bolognese recipe from Chuck Hughes.
Get the recipe for Chuck Hughes’ Bolognese.

  
8. Beer Can Burger

Following in the tradition of beer can chicken, the latest beer can barbecue craze involves pressing an aluminum can into a huge, baseball-sized sphere of ground meat (a half-pound or more), with the resulting indentation used as a vessel to stuff cheese, bacon or whatever toppings you like before grilling it up.
Get the recipe for Smoked Beer Can Burgers.

  
9. Lasagna

Lasagna remains a go-to staple for busy families, a casserole-like pasta dish that everyone loves and, as a bonus, can be prepared ahead of time and then heated up for dinner. If anyone knows a thing or two about cooking an amazing lasagna, it’s Giada de Laurentiis, who adds the rich, sweet flavour of butternut squash to her recipe.
Get the recipe for Giada de Laurentiis’ Butternut Squash Lasagna.

  

10. Mashed Potatoes

It seems as if 2015 was the year that everybody wanted to spice up their mashed potatoes, whether it was for Thanksgiving or simply to serve up a more creative version of this popular side. In this recipe, Ree Drummond gets back to the basics with her creamy, whipped version of savoury spuds.
Get the recipe for Ree Drummond’s Creamy Mashed Potatoes.

  
Click on the Food Network link above for the original article and link to the recipes.

 Make 2016 a year when you challenge yourself in the kitchen to try new recipes, make them your own and share a meal with family and friends. Remember that the Kitchen table is where we sit and share and is the second heart and soul of the home to your mothers. Sharing a meal connects us and helps us bond, and it has been that way since the beginning of time.

Have fun tonight, enjoy your transition from 2015 to 2016 and stay safe…find a ride home if you need to and wake up tomorrow with a refreshed outlook on the start of a new year.

Thank you again for following my blog and I hope to bring you more reasons to continue next year. Anyone interested in a new “E-cookbook”? 

Cheers. 

Ham and Split Pea soup 


  
I hope you all have had a fantastic Christmas season so far! 

When life hands you ham hock, make split pea soup. What truly motivates me was the memory of my moms split pea and ham hock soup – I can taste it as I write. The melecoly thoughts of missing my mom soften when I bring her culinary soul back into the kitchen.

What you will need:

2 cups dried split peas

*approx 1/2 cup of carrots finely chopped

*approx 1/2 cup of celery finely chopped 

1 cup of onion finley diced 

1 bay leaf 

1/4 tsp of pepper 

1/4 tsp of salt (I use sea salt)

1 tsp fresh Tyme chopped

2 tsp of minced garlic

1/8 to 1/4 tsp of  chili flakes 

1 ham hock

1 1/3 cups (approx) diced ham

7 cups of water and 1 cup of chicken broth 

3 table spoons of unsalted butter ( you could use salted if that’s all you have )    

 

  

What you will do:

In a large pot place the 7 cups of water and 1 cup of chicken broth along with the peas.

  

Bring to a boil and the turn of and cover and let stand for 1 1/2 hours. 

In another pot place your ham hock in and cover it with water. Bring it to a boil on medium high heat and then reduce to a simmer for approx 1 hour. Once it is done drain the water and put your ham hock aside. 

In a deep pot start to melt the butter and then put in the onions and stir until they soften (approx 2 mins). Now add in the carrots and celery and sauté until softened (approx 3 more mins)

Now add in the salt, pepper and chili flakes as well as the diced ham and hock- stir occasionally while the ham starts to brown (deepens the flavor) 

Now add in the peas separated from the liquid and stir. Then and in the liquid and stir. Bring the pot to a medium simmer and stir occasionally. You want the peas to get tender if not mushy. (One step if you like a smoother soup is the not put in the diced ham but add after you purée the soup) 

You can adjust the thickness of the soup by adding water or broth to the consitentcy that you like.

Remove the ham hock and bay leaf and top with your favorite adder (croutons, crackers, Parmigina)

   

   
This soup is perfect for a winter / fall day and is the perfect thing to make inexpensively from mostly left overs and inexpensive split peas.

Heartwarming, thanks mom for the inspiration.

  

“You gotta try this!”


Sauder research-Foodies more satisfied with their lives 


Research | Foodies more satisfied with their lives

December 9, 2015Tagged: All News, Faculty, Press Release, Research

Thank you Sauder and Yann Cornil and Pierre Chandon for the enlightening view on eating for the right reasons.

  
People who revel in the tastes, sights and scents of food report higher well-being than those who eat simply to satisfy their hunger, according to a new study from UBC’s Sauder School of Business.

The researchers also found that having a deeper appreciation doesn’t lead to extra pounds, finding there is no correlation between idealizing food and above-average body mass.

“Here in North America, we’re in a society that considers food to be the new tobacco – and that’s the wrong approach,” said Assistant Professor Yann Cornil, the lead author of the study. “Eating pleasure does not need to be the enemy of a healthy lifestyle. Instead, we should help people appreciate all that’s beautiful about food, and build up more of a food culture.”
Cornil and his co-author defined eating pleasure as being either epicurean – the full sensory experience – or visceral – satisfying an impulse . The pair surveyed people to determine how they enjoyed food, and then surveyed them about their general well-being and tendencies to overeat. They compared this data with body mass index of the participants.
Epicureans scored higher on well-being, had less interest in large servings and were equally distributed across the body mass index. The researchers also found epicureans can’t be stereotyped, as they were evenly distributed across age, income and education levels.
Cornil says his findings could inform public health campaigns that too often demonize rich or fatty foods as leading to high rates of obesity and diabetes.
“Loving food doesn’t mean you’re going to eat too much of it – it depends on the kind of pleasure you derive from it,” he said.
“If you eat to satisfy your impulses, then you’re more likely to overindulge and eat large portions mindlessly. But if we teach people to appreciate food for its aesthetics, its symbolism and its rich flavours, then their first bite will the best one, and they’ll be more likely to choose smaller portions.”
The study, “Pleasure as an ally of healthy eating? Contrasting visceral and Epicurean eating pleasure and their association with portion size preferences and wellbeing,” by Yann Cornil and Pierre Chandon, is forthcoming in the journal Appetite.

Link – click here to go directly to the Sauder posting
If you want to know some other great foodies to follow and watch please let me know what region that you live in and I would be pleased to pass on some of the top foodies to help  suggest some great spots to eat or for some great suggestions for some wow recipes to try! 

You Gotta see This! 

Follow me on Twitter @BCfoodieblogger or Instagram @bcfoodieblogger 

Temper Pastry & Chocolates 


 BC – West Vancouver – Temper Pastry 

  The Metro Vancouer area doesn’t know how lucky they are to have so many out of this world patisserie’s and such talented chefs behind them. 

The North shore is home to Chef Steve Hodge and he is the magician behind Temper and the flavors from the great spot in West Vancouver’s Dunderave. Stop in for everything from a perfect coffee, artisan sandwiches or a VIENNOISERIE or a delectable pastry. This location has a great ambience and is a perfect spot for a healthy or sweet lunch or your morning coffee with your favorite pastry. I would say yes every time if someone asked me to go to Temper.

  
The Apple bite- warm, inviting and mouthwatering 

  

Aptly named after Chef Hodge’s little pumpkin Charlie 

   
   
Pastries, artisan sandwiches, chocolates, coffee 

As well as a great atmosphere to sit and enjoys the fresh treats of the day.

Temper is now set for the holidays with his already popular Bûche Noël is available for order in Raspeberry Cherry, Chestnut or Caramel Apple. 

There are also show pieces galore ready to wow your kids (big or small) 

  
  
Rum & eggnog truffle 

Lastly you will likely always have a friendly hello shot your way from the very cordial Chef Hodge who is born and raised in his native NorthShore (West Van) and approaches his business like the European counterparts like Chez Christophe who greet or say hi to their guests.

I say yes to Temper for your everyday or special occasion treats! 

You Gotta Try This! 


The 9 Highest-Calorie Meals at chain restaurants – brought to us by Health News & Views 


Are you ready for this?! 

  
Health News & Views 9 highest calorie meals at Restaurant Chains

You Gotta See This !!

‘Quick and Dreamy’ Cream Cheese Cookies


A great looking recipe from a blogger friend! Enjoy! Check out her blog as well craftycooknook 

For the past few months I’ve been living 12-hour work and commute days, leaving me with little time to do anything in the weekday evenings except cook dinner and go to bed. Not a big deal in the long days of summer, but with pre-dawn mornings at the bus stop and dusky evenings on my […]

https://craftycooknook.wordpress.com/2015/10/26/quick-and-dreamy-cream-cheese-cookies/

Rustic Artichoke stuffed pasta shells 


Happy Friday great foodie friends.

As fall arrives so does the memories of comfort foods & fall flavors. From savory soups, braised ribs and of course filled pastas. 

Today we look at a perfect heartwarming filled shell pasta! 

Makes 24 stuffed shells

  
Ingredients

1-16 oz box jumbo shell pasta

Your favorite tomato pasta sauce

2 – 15 oz containers ricotta cheese

14 oz can artichoke hearts, drained and rustically chopped.

1/2 lb lean browned ground beef (I also love to use ground veal mixed in with my ground beef, it makes it extra rich and flavorful) 

1 cup diced red or sweet onion

1 teaspoon minced garlic

2 tablespoons olive oil

8 oz shredded fresh mozzarella cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons dry parsley flakes

1 large egg, slightly beaten

2 cups shredded mozzarella cheese, divided

Parmigiana cheese

 Directions

Mix the ricotta, egg, salt, pepper and parsley in a large bowl.

Fold in the artichoke pieces and 1/2 cup shredded mozzarella cheese.

  
Cover and refrigerate until needed.

Boil the jumbo pasta shells following the directions on the box. Drain well and rinse with cold water. Set aside.

  
Add your olive oil to your favorite pan then add in your diced onion and soften. Brown the ground beef and the minced garlic and let cool once browned. 

Now mix the ricotta mixture with the cooled ground beef and set aside.

  
Warm up your tomato sauce in another pan and heat through. Then remove from the heat.

Spread 1 cup of sauce into the bottom of a 9 x 13 baking dish.

  
Fill each jumbo shell with about 2 tablespoons of the ricotta / ground beef mixture and place seam up into the baking dish.

Repeat until you run out of ricotta/beef mixture.

Spread the remaining sauce over the top of the stuffed pasta shells.

** A little added fun! Make your favorite garlic parm cream sauce and drizzle over the top as well for some added flavor! 

  
Now cover the baking dish with aluminum foil.

Bake in a preheated 375-degree oven for about 40-45 minutes or until the ricotta filling is heated through and the sauce is bubbling.

Remove baking dish from the oven and sprinkle 1 to 1/2 cups of the remaining shredded mozzarella cheese over the top of the shells and dust with Parmigina cheese.

  
Recover with aluminum foil and return to the oven for 10 more minutes or until the cheese is melted.

Serve this perfect fall dinner with your favorite garlic bread and salad and maybe even the perfect sip of vino.

Enjoy! 

You Gotta Try This! 

Study pegs value of food reviews 


Happy Wesnesday great foodie friends – 

Found a great article from Sauder Business School – UBC on 24 hours News. 

This is exactly what drove me to food reviews as it is a tool I have always used. Further to that you get to know different writers in different areas who you feel are honest and real to their word reviewers with culinary knowledge.

Thank you Michael Mui and 24 Hrs. As well as Marketing Professor Chunhua Wu out of the Sauder School of Business at UBC 

   
 It’s your first time travelling to a new place — say, Vancouver — and you’re looking for somewhere to eat. And since you don’t have anyone to ask, chances are good the search will take you to a food review website.
This is the idea that led marketing professor Chunhua Wu, out of the Sauder School of Business at UBC, to figure out just how much value restaurants get out of these reviews.
And if you were a new person in Vancouver searching online, his findings suggest that the search just contributed $1.50 to the local restaurant economy.
To arrive at that conclusion, however, Wu had to find people regularly using these sites, and how many actually visited the restaurants after reading the reviews.
His answers were found in Dianping.com, the largest consumer review website in China, which gives users discount cards if they check in to an eatery.
The findings suggested 15% of the users actually showed up to eat shortly after reading the reviews, based on about 5,000 users’ browsing habits for the top seven hotpot restaurants in Shanghai.
At those restaurants, the average person is likely to spend $17 (prices converted from Chinese currency), and Wu calculated how much value each review reader, on average, contributes to the restaurants’ incomes, regardless if someone shows up — it was about $1.50.
“We found it’s very interesting there’s so many online reviews but we don’t know whether consumers value this, or whether it would change the profitability of restaurants,” he said.
“If you have 200 potential customers looking at your (review) website today, if you have really high consistent ratings, it will give you 200 times $1.50.”
The study is limited, however, in finding out how different types of reviews might impact whether customers show up, since he picked only the top restaurants.
“The content is more important than the rating … it contains more information than just the numerical ratings, people read the messages and try to figure out how it can fit their own taste,” Wu said.
Other questions include whether score ratings are consistent — if they aren’t, customers might not trust the review.
Things like the “star status” of a reviewer and their accuracy also matter, as do the number of upvotes given to reviews considered more “useful” than others.
Ian Tostenson, president of the B.C. Restaurant and Food Services Association, agreed with the author that reviews are more likely to matter if tourists are reading them.
“The emphasis is on people if they are travelling to places, where there’s no reference point. They’re looking for something they feel is an independent point of information. They don’t have friends, they don’t have anyone to tell them — those online reviews, in that case, work better,” he said.
All told, the average total each of the seven restaurants got out of people reading reviews was about $7,300 per year.

Happy Thanksgiving to all of our Canadian Friends


Happy Thanksgiving to all of our Candian friends! 

Remember to be thankful for all that you are greatful in life and spend your time with family and friends.

As I always say I truly believe that food brings us all together through our heart and souls and connects our families and friends forever.

Eat well and share your recipes and photos with us and I promise we will share back! 

Enjoy the weekend 

  

We Heart Local 3rd annual awards 


  
Happy Thursday great foodie friends,

As you have probably noticed I am very fond of “buy local” “eat local” as well as getting to know your farmer and equally important where your food comes and what the practices of your food artisans are in growing and preparing your food. 

This great annual people’s choice awards is a great opportunity to vote for and share your appreciation for your favorite local advocate, farmer, artisan, restaurant and the list goes on! 

  
We Heart Local award page
Let’s hear it for local: it’s time for the We Heart Local Awards!
Get ready to show your favourite local food producer a little love: it’s time for the third annual We ♥ Local Awards! For the last three years, this people’s choice awards has highlighted the most popular food and agriculture businesses and organizations across the province. Your vote helps support the local economy, spread the word about why local is better…and it also tells your favourites- in a very concrete way- how important they are to your community. If you want to support your local butcher, baker, or ice cream maker, nominate them for a We ♥ Local award!
Anyone living in BC can nominate and vote for their favourites in the following 15 delicious categories (simply head on over to http://www.weheartlocalawards.ca!)
· Favourite Farmers’ Market

· Favourite Store to Buy Local

· Favourite Local Meat or Poultry Supplier

· Favourite Local Seafood Supplier

· Favourite Local Cheese Maker

· Favourite Local Sweet Treat

· Favourite Local Advocate

· Favourite Local Winery

· Favourite Local Brewery

· Favourite Local Food Truck

· Favourite Local U-Pick Farm

· Favourite Local Orchard/Fruit Supplier

· Favourite Local Restaurant or Chef

· Favourite Local Florist or Nursery

· Favourite Local Greenhouse or Veggie Grower
Ready to spread the local love? Here’s how the We ♥ Local Awards work: nominations start August 17th, and voting is open from September 7th to September 14th, 2015. And when you vote, everyone’s a potential winner: nominating and voting for your local BC favourites also enters YOU into weekly draws for a chance to win one of five $100 gift cards to your local BC VQA store. Plus, you’ll be automatically entered in the Grand Prize draw for a luxurious three-night stay at Taku Resort and Marina along with your choice of a cooking course for two, valued at $1,800. This prize includes $300 gift card for BC Ferries to cover the cost of ferry transportation to Quadra Island. It’s an unforgettable way to experience local – especially once you hear Taku’s family story. Grand prize winner will be announced on September 15, 2015.
To cheer on your favourite local loves (and discover new ones), head to weheartlocalbc.ca, or download their mobile app to find what’s in season right from your pocket.

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