Are you team Peppermint Hot Chocolate? I can honestly say that I am not a fan. I’m not sure who coined Peppermint Mocha or Cocoa to be the holiday drink, but I am not sold! Let me introduce you to the best Earl Grey Hot Chocolate ever! […]
I guess it’s fair to say that I have an obsession with chicken wings as like someone would over fried chicken. There’s this hole-in-the-wall restaurant in Vancouver that has been serving up some serious crack chicken wings for the past couple decades. Phnom Penh 金邊小館 is […]
As the weather gets colder, I crave hearty, stew like dishes. Chicken Cacciatore is the perfect rustic poultry-vegetable ‘hunter’s stew.’ Making chicken cacciatore is super easy and it pairs great with rice, grains or pasta. And I love that it is filled with lots of delicious heirloom tomatoes. For this recipe, we’ve partnered with Fraser Valley Specialty Poultry (@fraservalleyspecialtypoultry), Buy BC (@eatdrinkbuybc) and Chef Clement Chan of Torafuku (@clementkitchan) on a very special project called “Cook Poultry Like A Pro.” #cookpoultrylikeapro #buybc
The key concept to the “Cook Poultry Like A Pro” is to raise awareness to support Buy BC Poultry For Freshness & Quality, Like the Pros Do! There are many benefits of buying high quality ethically and sustainably raised products that are raised locally here in British Columbia. “This province-wide networking event brings together chefs, farmers and food producers from across British Columbia to create more opportunities to bring BC food to plates around the province.” Not only are you buying fresh, in-season products but you are also supporting BC’s agriculture sector! #EatDrinkLocal #BuyBC #BCTastesBetter
The “Cook Poultry Like A Pro” project includes five dishes that were created by five different local celebrity chefs. Four food bloggers, like myself, will recreate these dishes at home. For this project, I choose the Chicken Cacciatore recipe from Clement Chan because I love his incorporation of Asian flavours in this classic rustic Italian dish. Something I often do when I’m at home too!
Meet The Five Celebrity Chef Recipes
- Chicken Cacciatore by Chef Clement Chan (Torafuku)
- Whole Roasted Chicken by Chef Alex Hon (West)
- Whole Roasted Duck by Chef Trevor Bird (Fable Kitchen)
- Roasted Squab by Chef Connor Sperling (Boulevard Kitchen & Oyster Bar)
- Roasted Goose by Chef David Hawksworth (Hawksworth Restaurant, Nightingale, and Bel Café)
When it comes to grocery shopping, we usually don’t like stocking more than 2 day’s worth. I love shopping at local farmers market and when it comes to poultry, I highly recommend Buy BC Poultry for freshness and quality, like the pros do! Fraser Valley Specialty Poultry are organic and raised without the use of antibiotics. The products are also available at The Farm Store in Chilliwack and at the following locations listed on their website.
Follow along our recipe below and also entered the online contest and vote for “The Recipe You Want to Challenge the Most.“
Sometimes when you order Chicken Cacciatore at restaurants, a lot of times it tends to have an overly sweet sauce with a overcooked piece of chicken. For Clement’s Hunter’s Stew we used both chicken leg quarters (bone-in) and full chicken wings. This is perfect because I’m a dark meat kind of girl and definitely a wings fan! The use of thighs will give this dish the needed juiciness.
After I removed the legs quarters and wings, I saved the remaining meat cuts and carcass to make a pot of nourishing Chinese soup.
To make the brine, in a small pot, toast coriander and cumin until fragrant. Add water, salt, sugar and bay leaf and bring up to a simmer. Strain the brine to a container and add ice so the brining water cools down and doesn’t cook the chicken when you place the chicken into the liquid. Allow the chicken to marinade for 2 hours in the fridge.
Meanwhile the chicken is being marinated, rough chop your vegetables. This is rustic cooking. I love that you don’t have to worry about size or anything else. Chicken Cacciatore in Northern Italy includes onions, carrots and celery. In the South, anchovies, olives and chili peppers are often used. Clement Chan version, incorporates bonito flakes, dashi, yuzu peel and also uses sake to deglaze the pan.
Fold in canned tomatoes, fresh heirloom tomatoes and jubilee cherry tomatoes. Add in peppers, mushrooms and organic baby carrots.
Pin the above image to your Comfort Meal recipe board to bookmark this page. We are so excited to share delicious recipes with you!
Disclaimer: this post is sponsored by Fraser Valley Specialty Poultry and may contain affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.. All opinions are my own.
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The Great Shellfish Cookbook by Matt Dean Pettit lends itself Summer! It reminds you a camping, beach side barbecues and is full of surprises. I personally LOVE eating seafood – fish, lobster, crab, shrimp, and other exotic crustaceans – you name it! This cookbook recently has […]
Raise your hand if you love roasted Brussel sprouts? I am so excited that Brussel sprouts season has officially arrived! I love it even more that I comes around the time of Thanksgiving! It goes great with a fat turkey wrapped in bacon(!) or simply […]
It feels SO nice to finally be able to cook again! This InstantPot Baby and Kid Friendly Chili recipe is a life saver! The past few months has been utter chaos going back to work after a full year off on Maternity Leave, baby going to Daycare, us getting sick on Daycare germs, selling our apartment and buying/moving to our new house! Let’s just say we ate a LOT of take-out food!
I am in utter disbelieve that 1. summer completely disappeared; 2. it is already November; and 3. WordPress has already rolled out Gutenberg. If you feel like you’ve been living in a well like I have been, Gutenberg is the new editor. Lending from the Gutenberg who introduced printing to Europe way back in the 1400s. So if you must – WordPress is like Word and Gutenberg is like Canva – editing experience rebuilt for media rich pages and posts.
Blogging less the past few months has given me a new perspective. This little break was exactly what I needed even though I didn’t think so at the time. I’ve really enjoyed the busyness of Motherhood. Although it is REALLY tiring and sometimes I just want to hide in a closet and cry! BUT I’ve also really enjoyed cooking meals and experimenting with recipes that puts a BIG smile (and perhaps a happy dance) from Baby!
I don’t think our household would have survived with our InstantPot! If you still haven’t jumped on the InstantPotCult bandwagon, honestly, I don’t know what you are waiting for! I made this baby friendly chili recipe in less than 20 minutes.
There’s a lot of pride out there when it comes to chili recipes. Every household has one that they swear by, passed down from their grandmothers and their grandmother’s grandmother.
Baby loves to eat carbs on carbs on carbs. She would be completely satisfied living off bread and pasta only. But I don’t want my toddler to eat only carbs and refined sugars that are full of empty calories. I want my child to partake in healthy eating filled with nutrients that include fruit, vegetables, protein and some grains. That is why this chili recipe is perfect! It is filled with lots good nutrients and a lot of different textures that is fun to eat and for their little hands to explore (read: splatters on the food and wall – super frustrating haha)!
I like to use black beans and navy beans from Grain. Their beans are grown in Altona, Manitoba in Canada. If am I pressed for time then I normally used organic canned beans too. It doesn’t have to be black beans or navy beans. This recipe is fairly flexible – you can use kidney beans, mixed beans and even add lentils or chickpeas if you please. I also switched up using extra lean ground beef for ground turkey instead. I like using turkey meat instead because it is lighter. However, it really depends on the lean meat to fatty meat ratio. Plus if you make this after Thanksgiving – you will have plenty of turkey meat leftover! And if you prefer it meatless, then simply omit adding in the meat.
Just remember to omit the jalapeno peppers and chili powder. Baby and toddlers have more tastebuds than adults and it will be too much for your child!
Baby Friendly Turkey Chili Recipe
Baby friendly and Kid friendly Turkey chili recipe that is fun to eat and filled with vegetables, protein and fibre.
- 1/2 pound ground turkey
- 1 medium onion, diced
- 4 cloves garlic, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tomato, diced
- 2 jalapeno peppers, (thinly sliced if not for baby)
- Dash of chili powder
- Dash of chipotle powder
- 2 tsp chicken powder (stock broth mix)
- 1 tsp paprika
- 1/4 tsp cinnamon
- 1 tsp. cocoa powder
- 1/2 tsp cayenne
- 1/4 tsp oregano
- 28 fl. oz. can diced tomatoes (keep juice)
- 5.5 fl. oz. organic tomato paste
- 14 fl. oz. can black beans, drained
- 14 fl. oz. can red kidney beans, drained
- 1 cup water or use tomato juice from diced tomatoes
- 1 tsp balsamic vinegar
- Dash of salt and pepper
- Step 1 Heat up InstantPot in Saute mode (or heat oil in a large pot over medium heat), sweat onions and garlic.
- Step 2 Toss in ground turkey, breaking apart and stirring occasionally for 5 mins until browned.
- Step 3 Add in spices (chili powder, chipotle, paprika, cinnamon, cocoa, cayenne, oregano, chicken powder).
- Step 4 Add in peppers, tomatoes and liquid (tomato juice or water)
- Step 5 Add in black beans, kidney beans.
- Step 6 Cover Instantpot and set to Pressure Cook (high pressure) for 15 mins. You can add more time if you prefer your beans softer.
- Step 7 If you find it too watery for your preference, simmer in Saute mode for a few minutes to reduce.
- Step 8 Serve with warm fresh sourdough bread.
Pin the above image to your Baby Food and Kid Friendly recipe board to bookmark this page. We are so excited to share our recipes with you!
more: INSTANTPOT TAIWANESE GREEN ONION BEEF ROLLS RECIPE | 牛肉捲餅 | InstantPot Beef Brisket | Stir Fry Okra with Black Fungus 秋葵炒雲耳 | Black Moss Black Eye Bean Soup 髮菜眉豆花生排骨湯| Pig Trotter with Black Vinegar and Ginger Recipe 豬腳薑醋 | Best Seafood Clam Chowder Recipe
This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.
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One of my favourite things to order at a Taiwanese restaurant is their Green Onion Beef Rolls 牛肉捲餅. A lot of times you will find this at BBT shops. This Taiwanese burrito makes a great snack! I love the pan fried scallion pancake on the […]
I can never get enough of pan fried soya noodles! It is a classic Cantonese comfort dish. Pan Fried Soya Noodles 豉油皇炒麵 pairs so well with congee for breakfast or over dim sum! Those thin, crispy pan fried noodles are so irresistible and the soya […]
A total Canadian classic cocktail is the ultimate Caesar cocktail. It is a classic and totally crushable. It goes well over brunch and has the snack built right in! It’s Clamato juice based with a hit of vodka with the whole shebang of flavour and spice from ingredients like Worcestershire sauce, horseradish and hot sauce!
With over 418 million Caesars consumed in Canada last year, it’s no wonder us Canucks calls the Caesar a good Canada’s national cocktail!
Central Canada Caesar Cocktail Recipe
Canada’s national cocktail
- 1 oz vodka (local distillery)
- 4 oz Walter Craft Caesar Mix - Mild Spice
- 1 bar spoon maple syrup
- 2 dash hot sauce
- 2 dash Worcestershire sauce
- 1 pinch fresh grated horseradish
- squeeze lime
- 2 dash celery bitters (or pinch celery salt)
- rim: maple syrup, Montreal steak spice
- garnish: pickled beets, local charcuterie
- Step 1 Rim glass with good quality Canadian maple syrup and Montreal Steak Spice.
- Step 2 Fill glass full with ice, add locally produced vodka, Walter Craft Caesar Mix (Mild Spice), remaining ingredients, and stir gently.
- Step 3 Garnish with pickled beets, charcuterie, fresh lime wedge.
West Coast Caesar Cocktail Recipe
- .05 oz sake (local maker)
- .05 oz gin (local distillery)
- 4 oz Walter Craft Caesar Mix - Mild Spice
- ½ bar spoon Sriracha
- dash soy sauce
- dash rice wine vinegar
- squeeze fresh lime
- rim: lime juice, Walter Craft Caesar Rim
- garnish: seasonal BC seafood (prawn, crab leg, etc), lime, nori
- Step 1 Rim glass with lime juice and Walter Craft Caesar Rim.
- Step 2 Fill glass full with ice, add spirits from your favourite local producers, Walter Craft Caesar Mix (Mild Spice), remaining ingredients, and stir gently.
- Step 3 Garnish with seasonal BC seafood, nori, lime wedge.
Prairie Caesar Cocktail Recipe
- 1 oz Canadian Whiskey
- 4 oz Walter Craft Caesar - Classic Spice
- 1 oz beef stock
- 1 dash black pepper bitters (or fresh grated black pepper)
- 1 bar spoon BBQ sauce
- 2 dash hot sauce
- 1 squeeze lemon
- rim: honey, Walter Craft Caesar Rim, cracked black pepper
- garnish: beef jerky (local provider if possible), lemon, celery stalk
- Step 1 Rim glass with local honey, Walter Craft Caesar Rim and cracked black pepper.
- Step 2 Fill glass full with ice, add your favourite Canadian Whiskey, Walter Craft Caesar Mix (Classic Spice), remaining ingredients, and stir gently.
- Step 3 Garnish with locally made beef jerky, fresh lemon wedge and celery stalk.
Maritime Caesar Cocktail Recipe
- 1 oz vodka (local distillery)
- 4 oz Walter Craft Caesar Mix — Classic Spice
- 1 oz lobster broth (or clam nectar)
- pinch old bay
- squeeze lemon
- rim: none
- garnish: seasonal Atlantic seafood (lobster, oyster, etc), lemon
- Step 1 Fill glass full with ice, add locally produced vodka, Walter Craft Caesar Mix (Classic Spice), remaining ingredients, and stir gently.
- Step 2 Garnish with seasonal Atlantic seafood and fresh lemon.
- Step 3
Pin the above image to your Cocktail Recipe Board to bookmark this page. We are so excited to share our recipes with you!
If you discover another great Caesar recipes, please share with me in the comments below!
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This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page..
Lately I’ve been running around in the morning that I don’t have time to make breakfast. Luckily I always have a healthy stash of these homemade granola raw bars. These energy bars are gluten free, vegan, and made with organic ingredients whenever possible! I love […]
The classic Canadian Caesar cocktail is one of my favourite drinks to order during Happy Hour or Brunch. For my American friends, it is a Bloody Mary with clam juice! The secret is the clam juice. Clam juice makes everything better! Ordering a Caesar is easy. […]
Eat At Home is a pleasant surprise. This is a recent favourite cookbook of mine. It includes a selection of easy DIY blends, spices, marmalade, sauces in addition to easy recipes for soups, salads, main dishes (like fall off the bone ribs), sides, desserts and more. Voula Halliday‘s tasty meals are not very complicated and doesn’t take too long to make.
- I Want To Do It All
- Flavour Fixes – spice blends, pastes, sauces
- Baked Goods and Treats
EAT AT HOME contains over 150 recipes that show how easy it is to cook fresh, healthy, tasty meals every day of the week, including how to buy only what you will use, use everything you have on hand, swap ingredients without sweating it, and transform extras into Loveable Leftovers so you waste nothing.
My favourite recipes that I’ve bookmarked include:
- Citrus Burst Energy Bars
- Super Seedy Fattoush Salad
- Finger Licking Ribs in a Flash
- Meatless Zucchini Bolognese
- Savoury Cheesecake with Crumbled Bacon Sour Cream Topping
The first thing I made was Voula’s Finger Licking Ribs in a Flash. I love this recipe because I can make it in my Instant Pot in 15 minutes! If you are still thinking about getting an Instant Pot, you should! It’s so easy to use and you can make so many amazing meals in a blink of an eye!
Pressure Cooker Finger-Licking Ribs in a Flash
Melt-in- your-mouth ribs that cook in 15 minutes? Yes, it’s possible! With a pressure cooker, you can cook delicious food in double-quick time.
- 1 medium yellow onion, finely diced
- 6–8 cloves garlic, finely minced
- 1 cup strained tomatoes (passata)
- 1/4 cup apple cider vinegar or rice wine vinegar
- 1/4 cup liquid honey or pure maple syrup (optional)
- 2 Tbsp smoked paprika
- 1 tsp salt
- 1 tsp ground black pepper
- 31/2 lb pork back ribs, cut into two- rib portions
- 3 green onions, thinly sliced (optional)
- Step 1 Place onion, minced garlic, tomatoes, vinegar, honey (if using), paprika, salt, and pepper in your pressure cooker. Stir to combine. Add ribs and toss until evenly coated in sauce.
- Step 2 Lock the lid of the cooker and bring to pressure over high heat. Reduce the heat to medium-low, just to maintain even pressure, and cook for 15 minutes.
- Step 3 Remove from the heat and let the pressure drop naturally. This will take about 15 minutes.
- Step 4 Transfer the ribs to a serving platter. Sprinkle with green onions.
- Step 5 Using a spoon or a ladle, remove and discard fat from the sauce.
- Step 6 Pour remaining sauce into a small bowl to serve alongside the ribs.
- Step 7 **If you’re cooking this on an electric burner, it’s best to remove the pressure cooker from the burner once it has reached full pressure and then turn down the element and wait a moment for it to cool before returning the pressure cooker to the heat to continue cooking.
Excerpted from Eat At Home © 2017 Voula Halliday. Published byCast Iron Press®. Reproduced by arrangement with the Publisher. All rights reserved.
Plenty of healthy recipes to help you jump start your diet. Make juice cleanses at home and tips on how to maintain a balanced yet healthy diet. Recipes can be easily modified to work with kitchen sink ingredients.
Where to Purchase?
Eat From Home by Voula Halliday
Paperback: 312 pages
Publisher: Cast Iron Press; 1st edition (2017)
Parcel Dimensions: 20.6 x 15.8 x 3 cm
The following ISBNs are associated with this title:
- ISBN-10: 0987839306
Enter to Win
- Post a comment on this blog post and tell us which recipe you would make first. One entry per person.
- Follow and tweet this (one entry per day): RT to win @EatAtHome_Voula #cookbook from @instanomss & #instanomss #cookbook #recipes #homecook #eatathome
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About Voula Halliday
Voula Halliday is a chef, writer, and artist with diverse and extensive experience in the food industry. A proud graduate of Le Cordon Bleu, she has presented her work on morning television and radio shows, and was one of the chef experts on CBC Television’s award-winning daytime show Steven and Chris. Most recently, she appeared on CTV’s Your Morning to whip up her yummy Apple Cheddar Chicken Muffins and Bacon and Cheddar Quinoa Fritters.
Voula’s first appearance on Steven and Chris came about after she was discovered by one of the producers who was volunteering at a Public School where Voula served as the executive chef and program coordinator. She brought Voula onto the show after being taken by her warm personality and the way in which she transformed the usually mundane and unhealthy school lunches into fresh, nutritious and delicious meals for the students and faculty. Voula’s work has appeared in print and digital formats in a variety of publications, including Chatelaine, National Post, Reader’s Digest, and Bon Appétit.
Enjoy these brightly flavoured citrus bars as part of a healthy breakfast or carry them with you for a snack any time of the day. They freeze well, so why not make a double batch? This recipe comes from Voula Halliday’s Eat At Home cookbook. […]
Turn zucchini, butternut squash, or carrots into fresh raw pasta using a spiral slicer, peeler, or grater and enjoy the benefits of packing lots of veggies into one meal. This recipe comes from Voula Halliday’s Eat At Home cookbook. Other recipes from […]