Tag: Recipes

InstantPot Taiwanese Green Onion Beef Rolls Recipe | 牛肉捲餅

InstantPot Taiwanese Green Onion Beef Rolls Recipe | 牛肉捲餅

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 […]

PAN FRIED SOYA NOODLES RECIPE | 豉油皇炒麵

PAN FRIED SOYA NOODLES RECIPE | 豉油皇炒麵

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 […]

Walter Craft Caesar Recipes Across Canada

Walter Craft Caesar Recipes Across Canada

WALTER CAESAR MIX NOMSS.COM FOOD BLOG VANCOUVER

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

March 29, 2018

Canada’s national cocktail

By:

Ingredients
  • 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
Directions
  • 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

March 29, 2018

By:

Ingredients
  • .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
Directions
  • 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

March 29, 2018

By:

Ingredients
  • 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
Directions
  • 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

March 29, 2018

By:

Ingredients
  • 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
Directions
  • 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

 

 

 

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If you discover another great Caesar recipes, please share with me in the comments below!

 

 

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RAW BAR RECIPE

RAW BAR RECIPE

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 […]

BEST CLASSIC CAESAR MIX RECIPE | Walter Craft Caesar

BEST CLASSIC CAESAR MIX RECIPE | Walter Craft Caesar

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 by VOULA HALLIDAY COOKBOOK REVIEW & CONTEST

EAT AT HOME by VOULA HALLIDAY COOKBOOK REVIEW & CONTEST

EAT AT HOME COOKBOOK REVIEW VOULA HALLIDAY NOMSS.COM FOOD LIFESTYLE BLOG 0807

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.

 

Contents

 

  • I Want To Do It All
  • Pantry
  • Flavour Fixes – spice blends, pastes, sauces
  • Breakfast
  • Soups
  • Salads
  • Mains
  • Sides
  • Baked Goods and Treats

 

Recipes

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:

 

EAT AT HOME COOKBOOK REVIEW VOULA HALLIAY NOMSS.COM FOOD LIFESTYLE BLOG

Tested Recipes

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

February 16, 2018
: 4 TO 6 SERVINGS

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.

By:

Ingredients
  • 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)
Directions
  • 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.

 

 

Acknowledgement

Excerpted from Eat At Home © 2017 Voula Halliday. Published byCast Iron Press®. Reproduced by arrangement with the Publisher. All rights reserved.

 

Bookshelf Worthy?

Absolutely!

 

 

 

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?

Amazon

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
Language: English
The following ISBNs are associated with this title:

  • ISBN-10: 0987839306
    ISBN-13: 978-0987839305

 

 

Enter to Win

  1. Post a comment on this blog post and tell us which recipe you would make first. One entry per person.
  2. Follow and tweet this (one entry per day): RT to win @EatAtHome_Voula #cookbook from @instanomss & #instanomss #cookbook #recipes #homecook #eatathome
  3. Follow me on Instagram and Facebook.
  4. Instagram double tap, tag a friend and comment on @Instanomss. Look for the image above!

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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.

Citrus Burst Energy Bars Recipe | Eat at Home Cookbook

Citrus Burst Energy Bars Recipe | Eat at Home Cookbook

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. […]

Meatless Zucchini Bolognese | EAT AT HOME COOKBOOK

Meatless Zucchini Bolognese | 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 […]

Super Seedy Loaf with Black Pepper and Sundried Tomatoes | EAT AT HOME COOKBOOK

Super Seedy Loaf with Black Pepper and Sundried Tomatoes | EAT AT HOME COOKBOOK

The first time I saw a recipe for a flourless seedy loaf like this was on the blog The Family Dinner by Laurie David. Her inspiration came from a freshly made loaf at the Kong Hans restaurant in Copenhagen. I love Danish cuisine, so this was something I was happy to play with and adapt for us here at home. I make this constantly and serve it with dips, with a healthy fattoush salad or as the base for an open-face sandwich with a topping of smashed avocado or hummus and sliced tomato. This recipe comes from Voula Halliday’s Eat At Home cookbook.

 

Super Seedy Loaf with Black Pepper and Sundried Tomatoes

February 12, 2018
: 1 Loaf
: medium

Flourless seedy loaf that is delicious on its own or with a salad

By:

Ingredients
  • 5 large eggs or 10 egg whites
  • 1/3 cup extra virgin olive oil
  • 1 cup unsalted raw or roasted sunflower seeds
  • 1 cup unsalted raw or roasted pumpkin seeds
  • 1 cup sliced almonds
  • 1 cup raw sesame seeds
  • 1 cup ground flax seeds or whole chia seeds
  • 1 cup finely chopped sundried tomato
  • or finely chopped dried figs
  • 1 Tbsp coarsely ground black pepper
  • 1 1/2 tsp salt
Directions
  • Step 1 Heat oven to 325°F (160°C). Lightly spray or coat a 9×5-inch loaf pan or three 51/2×3-inch mini loaf pans with oil and line with parchment paper.
  • Step 2 In a large bowl, lightly whisk eggs with oil. Add remaining ingredients and stir until well combined. Spoon into the prepared pan(s).
  • Step 3 Bake for 45 minutes to 1 hour or until the edges are golden and the loaf is firm to the touch.
  • Step 4 Let cool completely in the pan. To serve, slice thinly with a serrated knife.
  • Step 5 Store in the refrigerator for up to 2 weeks.
  • Step 6 Serve at room temperature.
  • Step 7 **This loaf freezes nicely. Wrap cooled loaf tightly in plastic wrap and freeze. Thaw in the refrigerator overnight before serving.

 

 

Other recipes from Eat At Home that I’ve bookmarked include:

 

 

Acknowledgement

Excerpted from Eat At Home © 2017 Voula Halliday. Published byCast Iron Press®. Reproduced by arrangement with the Publisher. All rights reserved.

 

 

Where to Purchase?

Amazon

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
Language: English
The following ISBNs are associated with this title:

  • ISBN-10: 0987839306
    ISBN-13: 978-0987839305

 

 

 

 

 

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more:  CHINESE BRAISED BEEF BRISKET & TENDON RECIPE | 柱侯蘿蔔炆牛筋腩 | 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

 

 

 

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Super Seedy Fattoush Salad | EAT AT HOME COOKBOOK

Super Seedy Fattoush Salad | EAT AT HOME COOKBOOK

In this version of my favourite Middle Eastern salad I use my Super Seedy Loaf instead of pita bread. It’s nutritious and loaded with great crunch in every bite. This recipe comes from Voula Halliday’s Eat At Home cookbook.     Other recipes from Eat At […]

NOURISHING SNOW PEAR LONGAN CHINESE SOUP REICPE 雪梨芡實桂圓排骨湯

NOURISHING SNOW PEAR LONGAN CHINESE SOUP REICPE 雪梨芡實桂圓排骨湯

As the weather gets colder and Autumn-Winter approaches it is very important to nourish ourselves from within. This snow pear longan sweet soup (雪梨芡實桂圓排骨湯) is suitable for all ages. It helps to nourish the lungs and reduces coughing, reduces fire, removes dampness and heals the […]

Chinese Braised Beef Brisket & Tendon Recipe | 柱侯蘿蔔炆牛筋腩

Chinese Braised Beef Brisket & Tendon Recipe | 柱侯蘿蔔炆牛筋腩

CHINESE BRAISED BEEF BRISKET TENDON NOMSS FOOD BLOG VANCOUVER

柱侯蘿蔔炆牛筋腩 Braised beef brisket and tendon is one of my favourite Chinese comfort dishes. I love it with rice or with soup noodles at wonton restaurants. Often noodle houses always advertise that their beef brisket is their specialty – especially their sauce. Finding the perfect bowl of beef brisket is often on top of my list whenever I visit Asia. Recreating this dish at home has always been my dream but I hate having to stew the tendons for HOURS! Luckily, this Instant Pot, it only takes 30 mins! This pressure cooker is a dream to use! I bought mine from Amazon and it was delivered the the next day with Amazon Prime!

Anyone with a busy schedule or has to care for babies need this in their life! Without this I can not imagine being able to cook with my baby! It is so easy to use and is such a time saver! Often I like to deliberately cook extra – store a portion in the fridge for lunch the next day, a portion to make into noodle soup, and freeze a portion to eat later in the week.

The soul of braised beef brisket and tendons is the Chu Hou Paste 柱侯醬. I usually just buy Lee Kum Kee paste which can be found at any local Asian supermarket. Chu Hou Paste mainly is made of soybeans, garlic, ginger, sesame seeds and spices. Of course, you can make the sauce from scratch, but isn’t it so much easier to buy instant?

CHINESE BRAISED BEEF BRISKET TENDON NOMSS FOOD BLOG VANCOUVER

Before cooking the brisket and tendons, always remember blanch it in a big pot of boiling water to remove the impurities for approximately 5 minutes. After run it in a cold bath.

Cut the brisket and tendon into small cubes. I like to cut them approximately 3 inches wide since they shrink quite a lot in size after being braised. Sometimes the tendons are still too tough to cut. If this is the case than just cook it whole and cut it afterwards!

CHINESE BRAISED BEEF BRISKET TENDON NOMSS FOOD BLOG VANCOUVER

Heat oil in the wok at medium high heat (or Saute mode in the Instant Pot – when Instant Pot reaches the given working temperature, it displays “Hot” and you can start sautéing). Add in garlic, ginger and shallots and a splash of cooking wine and let evaporate. Then add in Chu Hou Paste and toss in brisket and tendons. Once everything is covered remove from wok and put into the Instant Pot.

 

Pro Tip: adding some rock sugar will help soften beef briskets!

 

CHINESE BRAISED BEEF BRISKET TENDON NOMSS FOOD BLOG VANCOUVER

Alternatively, you can saute the above steps directly in the Instant Pot. The pot heats up very quickly so I like to have everything chopped and prepared before this step.

 

CHINESE BRAISED BEEF BRISKET TENDON NOMSS FOOD BLOG VANCOUVER

Add in rock sugar, water, star anise, light and dark soy sauce, oyster sauce, and corn flour. Pressure cook for 30 minutes if you like a bit of bite in your beef brisket / 40 minutes if you prefer your meat softer!

Cubed daikon can be added at the very end and pressure cooked for and additional 2 minutes.

CHINESE BRAISED BEEF BRISKET TENDON NOMSS FOOD BLOG VANCOUVER

 

CHINESE BRAISED BEEF BRISKET & TENDON RECIPE | 柱侯蘿蔔炆牛筋腩

December 10, 2017
: 4
: Easy

柱侯蘿蔔炆牛筋腩 Braised beef brisket and tendon is one of my favourite Chinese comfort dishes. I love it with rice or with in soup noodles at wonton restaurants!

By:

Ingredients
  • 3 lbs 牛腩 beef brisket, cut into chunks
  • 1 lbs beef tendon 牛腩, cut into chunks
  • 1 daikon 白蘿蔔, cut into chunks
  • 3 slices ginger
  • 3 whole star anise
  • 1 green onion
  • 1 shallot, cut into chunks
  • 2 tbsp Lee Kum Kee Chu Hou paste
  • 1 small piece of rock sugar
  • 1 liter water
  • 2 tsp light soy sauce
  • 2 tsp oyster sauce
  • 1 tbsp corn flour
  • 4 tbsp cooking wine
  • 4 tbsp cooking oil
Directions
  • Step 1 Blanch brisket and tendons in boiling hot water for approximately 5 minutes to remove impurities.
  • Step 2 Rinse under a cold bath.
  • Step 3 Cut the brisket and tendon into small cubes.
  • Step 4 Add cooking oil in Instant Pot and press Saute Mode.
  • Step 5 Add garlic, shallots and star anise when Instant Pot displays “hot”.
  • Step 6 Add brisket and tendons and brown the meat.
  • Step 7 Add in remaining ingredients except cubed daikon.
  • Step 8 Cook in Pressure Cooking Mode for 30 minutes.
  • Step 9 Release pressure and add in cubed daikon and Pressure Cook for 2 minutes.
  • Step 10 Garnish with finely chopped green onions or cilantro.
  • Step 11 Served with rice or soup noodles.

 

CHINESE BRAISED BEEF BRISKET TENDON NOMSS FOOD BLOG VANCOUVER

 

CHINESE BRAISED BEEF BRISKET TENDON NOMSS FOOD BLOG VANCOUVER

Pin the above image to your Chinese recipe board to bookmark this page. We are so excited to share our recipes with you!

 

 

FOLLOW:
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more: 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

 

 

 

 

 

 

CHINESE SOUP FOR BACK PAIN RECIPE 社仲巴戟豬尾骨燉湯

CHINESE SOUP FOR BACK PAIN RECIPE 社仲巴戟豬尾骨燉湯

One of my favorite past time is making Chinese soup. I love the nourishing and medicinal aspect of healing the body from within. Postpartum Me includes a lot of back pain, weak knees and tender tendons. This Chinese soup recipe is perfect for those suffering […]

Chic Choc Rum Cocktail Recipe

Chic Choc Rum Cocktail Recipe

We were recently introduced to Chic Choc Rum. One of the first things we were told was to make a delicious cocktail. There are a good handful of refreshing cocktails on their website like the Chic Buche and the Chic-Lantro which tastes like spiced mojito! […]