Cooking with Alison

Posts Tagged ‘food’

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The Halal Guys, New York City Street Food

In Reviews on June 14, 2011 at am

I always rave about the chicken kabobs that you get from the NYC street vendors.  Forget the hot dogs, the pretzels, or the toasted nuts, have a chicken kabob!  They’re about $5 a skewer but they’re the best chicken kabobs I’ve ever had.  When I told my cousin how the streets of NYC ruined all other chicken kabobs for me, he told me that I had to try The Halal Guys at 6th Avenue and 53rd Street.  This specific location is very well known for their chicken and rice dish (photo below).  From what I’ve been told, no other location of this chain compares.  We went there late on a Monday night and there were 10 to 15 people in line ahead of us.  To my surprise, my cousin and his friend told me that we were lucky that the line was so short.  The line up at this location is usually horrendous.  In fact, someone was once stabbed for cutting in line.

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Mango and Chicken Stir Fry

In Meat and Eggs on June 11, 2011 at am

My favourite mango chicken dish is surprisingly simple and is served at the restaurant, Magic Wok in Markham, ON.  They stir fry pieces of chicken with slices of fresh mango and ginger and serve it in a delicious basket made from deep fried shredded taro.  I’m on the look out for the properly shaped Chinese wire basket/strainers so that I may recreate this restaurant style dish at home.  In the meantime, I make a homestyle chicken and mango stir fry with bell peppers for added crunch and colour.  Feel free to use whatever vegetables you happen to have on hand.


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Favourite Banana Bread Recipe

In Breads, Breakfast, Other Desserts on June 8, 2011 at am

I’ve tried numerous recipes in search of my favourite banana bread.  Recently, I found one that was exactly what I was looking for.  This is Ed’s favourite recipe too.  In the past, he has always dutifully taste-tested my banana bread with the disclaimer that he isn’t a big banana bread fan.  But when I gave him the rest of this loaf to take home to his family, he ate it all before he arrived.  😉  This banana bread is moist, soft, and it holds together without being heavy or dense.  It has great banana flavour and a handful of chocolate chips makes a wonderful variation.  My preference is to use only enough chocolate to add a subtle sweetness and depth so as not to overpower the bananas.  I know I’ve accomplished this when people have to ask if there’s chocolate in it.

If you prefer a softer, fluffier banana bread, this recipe by my little mochi is excellent too.  I use it whenever I have sour cream or yogurt that needs to get used up.

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Chinese Borscht Recipe (Lor Sung Tong)

In Asian, Soups, Soups and Salads on June 2, 2011 at am

Originating from Ukraine, borscht is a soup that is made with beets as the main ingredient.  Surprisingly, you may find borscht or even Russian borscht (“loh sung tong” / “lor sung tong”) on the menus of some Hong Kong style diners.  The borscht served in these Chinese restaurants is more like a hot and sour vegetable soup with tomatoes and/or tomato paste as the main ingredient(s).  It’s delicious and my siblings and I love it.  In fact, every time my brother sees me, he asks me when I’m going to make more of this soup for him.  I made it for my housemate recently and she asked for the recipe.  Every Chinese restaurant makes their borscht slightly differently, so feel free to add whatever vegetables you like.  The following recipe was created to taste just like the soup that’s served at our favourite Hong Kong style diner in Markham, ON.

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My Detox Diet and Recipes – Day 31 (last day)

In Random on May 31, 2011 at pm

My month long detox diet challenge has come to an end.  (See the Day 1 post here, the Day 7 post here, and the Day 15 post here.)  I must admit that I cheated whenever I traveled.  Over Victoria Day long weekend when I went to see my family in Toronto, I ate restaurant food that had sugar in the sauce, some tofu, and more homemade dumplings than I could count.  Last week, when I went to Montreal, I ate a small slice of banana bread and onion rings with dipping sauces.  As of midnight, June 1st, 2011, I will be free to consume gluten, dairy, refined sugar, soy products, caffeine, and alcohol once again.

When I first decided to do this, I thought that I would have the most difficulty giving up dairy.  I also thought that I would crave bread.  But to my surprise, I only had cravings for refined sugar (ie. dessert and baked goods).  Luckily, the cravings subsided by week 3.  Although this detox diet was slightly inconvenient in terms of meal preparation, and while it placed restrictions on my social life, it was easy to follow and, more importantly, it was effective at improving my general health.  (See below for the health benefits that I saw.)  I’m also happy that I used this opportunity to learn about new ingredients and try new recipes.  Now that I’ve had a glimpse of the difficulties that people with food intolerance face daily, future guests of mine can expect delicious meals that will honour their dietary restrictions without compromising on flavour, texture, or creativity.

The main question now is whether or not I will turn the rules from the detox challenge into permanent changes to my lifestyle and diet.  Here are my plans:

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Favourite Waffles Recipe (you won’t miss the gluten)

In Breakfast, Other Desserts on May 27, 2011 at am

This gluten free (easily made dairy free) waffles recipe blew us away.  I never thought I’d say this, but I prefer it over all of the gluten-filled waffle recipes that I’ve tried (and I’ve tried several).  They are unbelievably light and airy on the inside (as long as you don’t overfill your waffle maker with batter) and delicately crispy on the outside.  Furthermore, this is a very easy recipe; you don’t need a blender (I don’t recommend using an electric mixer either), and the batter doesn’t need to rest first.  I recommend doubling the recipe and freezing the leftover cooked waffles.  You can toast them until crispy straight from the freezer for a quick and delicious breakfast.  Also, you could make these ahead of time if you’re entertaining a lot of people.

Homemade Waffle Mix and Gift Idea:  Make a large batch of homemade waffle mix by whisking together all of the dry ingredients (use granulated sugar instead of liquid sweetener) and store it in an airtight container.  Then every time you want to make a batch of waffles, simply measure out 2 cups + 2 tablespoons of your waffle mix and add the wet ingredients as per the recipe below.  You could even turn this into a gift.  Put your homemade waffle mix in a cellophane bag, tie it with a pretty ribbon and attach the recipe and instructions.  Just make sure that the recipient owns a waffle maker if you’re not also gifting them with one.

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How to Make Almond Milk (and a Comparison of Milk Alternatives)

In How-To, Reviews on May 23, 2011 at am

Normally, I’m a regular consumer of cow’s milk and Chinese soy milk drinks.  But challenging myself with a month long detox diet (see post here) led me to explore non-dairy (casein free) and non-soy milks.  The options include coconut milk, almond milk, rice milk, and hemp milk.  I also heard of a potato based milk alternative, DariFree by Vance’s Foods that comes in a powder.  I don’t like the taste of fresh coconut juice and coconut milk is too rich (for my tastes) for drinking, so this post will focus on a comparison between almond, rice, and hemp milk.  Also, see below for homemade rice milk instructions and a very simple and versatile almond milk recipe with flavour variations.

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Delicious Carrot Muffins Recipe (you’d never know they were whole wheat)

In Cupcakes on May 19, 2011 at am

These carrot muffins are soft, moist, and not too sweet.  The best part about these muffins is that no one will be able to tell that they were made with whole wheat flour.  I made these for a friend’s birthday and added a cream cheese frosting.  It was the perfect addition of sweetness.  Everyone loved them and several people asked for the recipe.

For these muffins/cupcakes, I prefer to casually spread a light cream cheese frosting over the top (I used the cream cheese frosting recipe posted here).  However, if you prefer a heavier cream cheese frosting that will be stiff enough to pipe after chilling in the refrigerator, use the recipe posted here.  I regret not taking a photo of the frosted carrot muffins/cupcakes.

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My Detox Diet Challenge and Recipes – Day 15 (halfway)

In Random on May 15, 2011 at am

I have now been off gluten, dairy, refined sugar, soy, caffeine and alcohol for 14 days.  (See the Day 1 post here and the Day 7 post here.  See the last post here.)  I will likely be off legumes for the remainder of the month too, because I am now sick of them.  😉  Although I still feel like I have a lot of options despite the restrictions, I’m starting to miss having the option of eating out.  It is limiting my social activities, but I’ve been keeping busy with other things.

The food cravings this past week were once again directed towards sweets but were minimal and very easily managed.  In fact, I made carrot muffins with cream cheese frosting for a friend’s birthday and resisted from eating any of them!  The recipe can be found here and no one will be able to tell that they’re made with whole wheat flour.  So far, I am still very happy that I took on this detox challenge.  I hope to see more health benefits soon.

The Foods I’ve Been Eating and Their Recipes

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My Detox Diet Challenge and Recipes – Day 7

In Random on May 7, 2011 at am

I have now completed the first week of my month long detox challenge.  (See the Day 1 post here.  See the Day 15 post here.  See the final post here.)  That means I have not had any dairy, gluten, refined sugar, soy, caffeine or alcohol.  I know it’s only been a week, but I’m surprised by how mild, how manageable, and how infrequent my cravings have been.  I mostly craved sugar in the first few days, but that’s probably because it rained all week and I wasn’t allowed caffeine. In fact, I feel less hungry during the day and am consequently, consuming fewer calories.  I do, however, miss the convenience of 1. not having to think about my food, and 2.  being able to snack on anything that’s available when I’m hungry. With any dietary restriction, meals and snacks need to be planned ahead of time.  That means that both grocery shopping and cooking need to be done at least a day in advance.

Update:  Late night, Day 6, I cheated.  😦  I had planned to avoid restaurants for the month of May, but I ended up in a bar with friends when the night’s plans suddenly changed on me.  I had a beer and about 2/3 of a pound of wings.  The next morning, I was challenged with all sorts of food cravings that I was luckily able to resist.

So far, I’m very happy that I took on this detox challenge.  (See below for the health benefits that I’ve seen so far.)  My dog is even happier about my detox diet, because I feel safe sharing my homemade almond milk and gluten-free waffles and bread with him.

The Foods I’ve Been Eating and Their Recipes

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Candied Tamarind

In Asian Desserts on May 5, 2011 at pm

I’ve used tamarind paste for southeast Asian and Indian cooking.  (See more info on cooking with tamarind here.)  I like its unique, tart taste and, although I try periodically, it is too strong and too sour [for my taste] to eat raw.  So when I discovered candied whole tamarind (sold as “sweet and sour tamarind”), I was very eager to try it.  I love the naturalness of this chewy, not-so-sweet candy, because it only contains 3 ingredients:  tamarind fruit, sugar, and salt.  It’s perfect for people with a lot of food allergies or restrictions.  The acquired taste of the tamarind is subdued in this candy, so it’s a great way to introduce someone to this fruit.  Just be sure not to bite into the rock hard seeds.  Luckily, they are large and easy to spot in this pod-like fruit.  Note that the candied whole tamarind (shell removed) is not the same thing as the more commonly available, chewy balls of tamarind candy that are made with tamarind juice, sugar, and water.  I prefer candied whole tamarind because it is lower in sugar content and processed more naturally.  Unfortunately, it seems to be impossible to find fresh tamarind where I live.  So for now, I’ll resort to buying the store bought candy.

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My Detox Diet Challenge – Day 1

In Random on May 1, 2011 at am

My current housemate is a naturopathic doctor and we’ve had interesting discussions about food, nutrition, and various diet regimens.  I was surprised to learn from her that dairy is a contributor to many health ailments.  Two other foods that can worsen conditions or cause people to generally feel unwell are gluten and refined sugar.  I have been looking for a new food challenge, and since I almost always feel fatigued, my housemate inspired me to try a detox diet for one month.  Although there are detox powders and pills available on the market, I believe that avoiding the “bad” foods is more beneficial to your health than consuming a lot of [unproven] supplements, assuming you’re regularly on a balanced diet.  In fact, a Chinese medicine-practicing doctor cured me of my Grave’s disease (an autoimmune thyroid condition) simply by giving me an extensive list of dietary restrictions.  I adhered to her list strictly for almost 2 years and have been off medication for longer.  So I’ve chosen to follow a basic and simple detox diet for this challenge (see rules below).  If you’re interested in doing something like this, I recommend speaking to a health care professional to find a safe detox diet that will suit your lifestyle and health concerns.

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