Monthly Archives: September 2013

Spicy Shrimp Noodle Bowl


Fast and tasty. Now this is what I consider a beautiful mess.

Serves 3-4
Prep time 10-20 min, cook time 10 min
3 Tbsp vegetable oil
2 tbsp hot pepper flakes (to taste, this is a lot)
2 inches of grated ginger
3 cloves garlic
1 Tbsp fish sauce
25g dried shiitake mushrooms with soaking water
1 litre chicken broth
1 medium bunch bok choy
115g rice noodles
454g shrimp raw (chopped into bite sizes if needed)
Large handful bean sprouts
Chopped cilantro for garnish
sliced green onions for garnish
Quartered limes for garnish
Optional hot rooster sauce

Prep all the ingredients first because this comes together in a jiffy. In a large soup pot, add oil, pepper flakes, ginger, garlic, fish sauce, soaked mushrooms with the liquid, broth and the chopped bok choy. Bring to a boil, then add the shrimp and rice noodles, pressing them into the broth completely and cover with a tight fitting lid. Cook 4 minutes (don’t overcook!) then scoop into large bowls and top with garnishes.

Today’s music- Paul Simon for prep, Peter Tosh for eating.


Roasted Peaches


For most of the year I believe a perfectly ripe mango is my favorite fruit. And then the local peaches ripen and I’m forced to reconsider.

Spices (bitter, astringent and pungent are all covered), butter and sugar make this taste like pie without the crust.

Be prepared for your house to smell amazing while this is baking.

Serves 4-6

4 ripe peaches
1 tbsp butter, more or less
1/4 cup cane sugar
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg

Preheat oven to 375. Combine sugar and spices in a small bowl. Halve peaches and place cut side up in lightly oiled pan (to prevent sticking to sides). Place a bit of butter in the centres, and sprinkle with the sugar spice mixture. Place in oven and pour enough water to come 1″ up the side of the pan. Bake for 35-40 minutes. Remove carefully, there will still be water in the bottom of the pan and it’s extra yummy if you can keep the butter pooled in the peaches.

Blue Cornbread (Gluten free)


I love easy recipes, even if I have to measure ingredients (not my favorite thing to do). This cornbread comes together quickly, and even better, is made with things I typically already have in the pantry and fridge. It’s good with chili, baked beans, or a smidge of butter or ghee for a fast breakfast.

1/2 cup butter
1 cup blue cornmeal
1 cup brown rice flour
1/3 cup golden cane sugar
5 teaspoons baking powder
1/4 tsp salt
2 eggs
1 cup whole organic (local) milk

Preheat oven to 350, lightly oil a 9×9 baking pan. Place the 1/2 cup butter in prepped pan and place in oven to melt butter while combining other ingredients.

Stir together dry ingredients and mix well. In separate bowl, beat eggs and milk lightly and remove pan with melted butter from oven. Stir the wet ingredients into the dry, and pour in the butter. Mix and turn back into the baking pan. Bake for 35 min or until set.

I know my photography needs work. I usually have more pressing things on my mind than taking a good pic though…like getting the food into my mouth. There’s even a little corner missing here, I had to make sure it was good!