Monthly Archives: May 2016

Cooking on Sundays: Meatloaf and Salads


Even though it’s only May, the weather has been super hot and will continue this week. To combat that, I’m sticking with a salad/sandwich combo for lunch and meatloaf with roasted vegetables for dinner. It was super simple to prep since I didn’t want to be in the kitchen with the stove on. Below are some simple recipes that you can put together in very little time.

Chickpea Salad

This is adopted from a recipe I had at a friend’s place – super easy since it’s mixing vegetables together with a dressing. I usually go with what I already have in the fridge and need to use up.

Salad Ingredients

  • 1 can of chickpeas, rinsed and drained
  • 2 carrots, grated
  • 2/3 English cucumber, de-seeded and diced
  • 1 cup Edamame beans (I use PC Frozen ones)
  • 2 stalks celery, diced
  • 1/2 red onion, diced
  • 1 handful curly parsley, finely chopped

Dressing (I usually go with 1/3 part lemon juice, 2/3 part olive oil ratio. It all depends on your taste but it’s my basic dressing recipe.)

  • Olive oil
  • Fresh lemon juice
  • Garlic, minced (the more the merrier unless you’re taking it to work, might want to hold back on putting too much)
  • Dijon mustard
  • Salt and pepper, to taste

Cut up all vegetables. Mix the dressing ingredients together. Pour dressing over cut vegetables and enjoy!

Tuna Salad


  • 2 cans of flaked tuna, drained
  • 1 celery stalk, diced
  • 1/4 cup raisins
  • 1/4 onion, diced finely
  • 3 TBSP plain yogurt (I use PC 2% Lactose Free Yogurt)
  • 3 TBSP mayonnaise
  • 1 TSP Dijon mustard
  • Salt and pepper, to taste

Mix all ingredients together. Refrigerate for 2 hours minimum and serve with bread, crackers or on a bed of salad greens. I went and got bread at a local bakery – did a taste test and it was excellent.

Meatloaf (recipe and instructions from, with a couple of modifications)

I didn’t have any protein in the fridge so I decided to get a family sized tray of ground beef and figured meatloaf was the best choice. Having never made it before, my roommate tried this one and it turned out great (moist and delicious). I made a couple modifications since I didn’t have some things on hand. There’s another recipe I want to try next time so I can compare the moistness of the two.

Meatloaf Ingredients

Glaze Ingredients

  1. Preheat the oven to 350 degrees F.
  2. Place the carrot, celery, onion, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground beef, Worcestershire sauce, and egg. Add herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
  3. Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across. Or, make two smaller loafs
  4. Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
  5. Meanwhile, in a small bowl, mix together white sugar, ketchup, Dijon mustard, and hot sauce. Stir until the white sugar has dissolved.
  6. Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
  7. Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 55 more minutes. 

Share in the comments below what easy recipes you use. Happy cooking!

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Victoria Day Long Weekend Adventures

I now this is a little late but, it’s been a busy week. This has been one of my favourite long weekends I’ve had in a very long time. It was filled with adventures, food and spending time with friends and family.


Friday night – Ribfest Toronto, Yonge and Dundas Square

An Aussie co-worker of mine had never had American ribs before so we decided to meet up along with his girlfriend (also an Aussie) and check it out. The event was put on as a part of the Northern Heat Rib Series, which is different from the Toronto Ribfest put on by the Rotary Club. Since the line-ups weren’t too long, we decided to get all our ribs from one vendor, Louisiana Bar-B-Que. Originally we wanted to get ribs and chicken but they didn’t have any available so we went with a full rack of ribs, beans and coleslaw. We lined up to get extra sauce – it was delicious and slightly sweet but tangy. Along with the ribs, I suggested we get a blooming onion – a whole onion is battered and deep fried and served with an amazing dipping sauce. For dessert, we got funnel cake, neither of them had eaten any of this before. I was happy to introduce them to some great food 🙂


Saturday – Blood Donation and Yard Sale

In the morning, I went to donate blood. This is one habit I’ve been trying to keep up since it really is in me to give. I can give every 56 days but usually end up going every 2-3 months, depending on my schedule. Saturdays work best because I’m not in a rush to go somewhere afterwards. The last time I donated after work, I threw up and was nauseous since I didn’t eat much before getting to the clinic – learned my lesson.

After giving blood, I went over to my parents’ place and helped out with the yard sale. There have been a lot of changes happening at my parents’ house and with a much needed purge, a yard sale was bound to happen this year. It was extremely hot and sunny that day with no shade in the back yard – I burnt my shoulders slightly (thank goodness for aloe gel, it’s a skin saver!). There wasn’t a lot of foot traffic since it was a long weekend and due to the heat. However, at the end of the day, I did make a couple of sales and we ended up making a whopping $23! It was sad but then decided to have the yard sale on again the next day because things needed to go. 

Yard Saleblood donation1

Sunday – Hiking and Waterfalls in Hamilton

Since I already made plans to go hiking, I couldn’t help out with the yard sale (I left that to my siblings and sister in law). The idea to go hiking started off as having a “gardening party at my place” to “let’s BBQ in the back yard” to “I want to go on a trek and have a picnic”. The last idea stuck and I suggested we go to Hamilton and see waterfalls (I love them!!). We decided on the Devil’s Punch Bowl in the Stoney Creek area and found this self guided walk. Stopped off at the Punch Bowl Market and Bakery and got some treats for the hike. To be honest, we were a little disappointed due to the lack of water from a very dry winter. However, it was still nice to take in all the nature. Failing to find the entrance to the Bruce Trail and getting to the Lower Punch Bowl, we walked 2km on the Dofasco 2000 Trail instead. Pretty but very flat and not quite the adventure we were looking for – wanted more inclined terrain so looked up another waterfall to hike, the East Glover Waterfall.Punch bowl1Punch bowl2Hamilton Hiking2Drove to the indicted parking area, which really was the side of the road and found the side trail leading to the Bruce Trail. It was clearly marked and when we go to the fork in the trail, we went left. This decision eventually led us to a waterfall, but not the one we were looking for. A fellow hiker told us it was Felker’s Falls. To see East Glover, we should have turned right instead. There was a lot more water at this one and we found a path that led us to the top before the cascading part. The water was calm but you can tell that the dry winter left the water line a lot lower than what it normally is. We stopped to have a snack and take in the scenery 🙂

Hamilton Hiking1 Felkers Falls

As a treat and the main purpose of going to Hamilton – we had dinner at Chicago Style Pizza (534 Upper Sherman Street). We ordered the goat cheese bruschetta, gnocchi with a non-meat pasta sauce and the No Self Respect (All Meat) stuffed pizza. It was delicious and there was so much meat!!!  The bottom crust was thin and solid for holding everything together.  The cheese was stringy when you separated the slices yet firm to taste. My friend was worried that there wasn’t enough meat since it didn’t look like that much from the top but once you took the first bite, the meat took over your mouth – what a great feeling. I must mention two things: 1) we arrived at 4:30pm and there was already a 30-45min wait so get there early on the weekends since they open a 4:00pm. 2) While you wait, there is a fantastic ice cream shop across the street that is a must try. They had moose tracks (vanilla ice cream with chocolate ribbon swirls and mini peanut butter cups), which was to die for.

Chicago Style Pizza

Monday – Woodbine Racetrack

It was my friend’s birthday and she wanted to go bet on some ponies, so we did. Most of the group had never been and we ended up having a great time! First, we learned how to bet. We stuck to the basic betting method:

  • WIN = Your horse must finish first (you get 100% of the winnings)
  • PLACE = Your horse must finish first or second (you get 60% of the winnings)
  • SHOW = Your horse must finish first, second or third (you get 30% of the winnings)

I like that the betting caters to both high and low risk takers since the bets start at $1. I kept it conservative and only made $2 bets. There was a race every 30 minutes so that gave us enough time to figure out who to bet on for the next race. The odds for each horse are shown on the screens and are based on the number of bets placed on it. We ended up staying for five races and I think I got the basic betting down. I lost a little bit of money but it was time well spent 🙂 I must say, the races appear more fun on TV. I only say this because the race itself only lasts for a minute and a half, then you have to wait the half an hour until the next one. On TV, it looks more exciting and as if there’s constant action.

Woodbine Racetrack

We were a big group so we headed to Boston Pizza for dinner, since they could accommodate 15 people. I waffled on whether I wanted to get a burger or tacos because I’ve been craving both. In the end, I had the shrimp tacos and it had great texture and flavour to it. They were soft tacos filled with lettuce, red onions, cilantro, cheddar and tomatoes with a hint of lime, topped with crunchy tortilla strips, a creamy sweet chili sauce. The breaded jalapeño shrimp was nice and crispy. Shrimp Taco

It was an activity filled weekend but I wouldn’t have changed anything. Now that the weather has gotten warmer, there will be more adventures to come 🙂

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Visiting Canadian Cities Part II


As you may remember, I visited a couple of Canadian cities last year. For 2016, our events season is in full swing and this past week sent me to Calgary and Banff. We flew to Calgary a couple of days earlier to ensure everything was in place. On our way there, to our surprise, we got food on the plane (had forgotten that we pre-ordered food with our flight). That was one of the best decisions we could have made because there wasn’t enough time before getting on the plane to grab a bite to eat and we got served food first, which was a bonus. This would be my first time in Calgary and Banff.

Calgary, AB

I spent most of the time at our hotel, the Hyatt Regency Calgary since that’s where our event was happening. We ate at both the hotel restaurants: Thomsons Restaurant and the Sandstone Lounge (there’s also an oyster bar restaurant that I didn’t get to try). Thomsons had a good buffet breakfast selection but it was pricey at $24. They had eggs benny to order and smoked salmon (see picture below). The Sandstone Lounge carried a variety of snacks and dinner options along with a good beer selection. The nachos were really delicious – the chip to cheese ratio was perfect and the cheese was layered. I also tried the pulled pork tacos with a light slaw on top, which was tasty but missing a crunch to it.

As for the banquet food, we got to do a tasting the day before our event and it was heavenly.

Calgary Food Tasting


  • Chorizo Meatball with Tomato Sauce
  • Smoked Local Lamb Loin, Onion Jam on a Crostini
  • Mini Haddock Fritter with Lime Aioli


  • Summer Corn Chowder, Peas and Corn
  • Chef’s Blend of Micro and Petit Greens, Sliced Strawberries, Pumpkin Seeds, Feta Cheese and Balsamic Vinaigrette


  • Roast Peppered Alberta Bison Tenderloin, Green Pepper Corn Jus, Potato-Mushroom Charlotte, Sauteed Baby Kale, Heirloom Carrots


  • White Chocolate Panna Cotta with Prairie Berry Compote and Apricot Glazed Strawberry


Since the hotel breakfast was pricey, I needed to find a cheaper option and that’s when Chef’s Cafe | Market (101 6 Ave. SW) came into the picture. My colleague and I went on our the second morning and I got a bagel with cream cheese and the potato vegetable hash. It was nicely flavoured and within budget (paid $4.81 for the pair!!). The next day we went back and ordered what the two guys in front of us ordered, the chef’s special thinking it was the breakfast wrap. It turned out to be an omelette with potato vegetable hash again – it was still very delicious and I ate it all! It was a good meal to have before getting into the car and driving one and a half hours to Banff. Calgary Breakfast food

Banff, AB

The drive into Banff started out uneventful but as we neared, we started seeing the mountains – granted it was raining/snowing so we didn’t see any of the peaks. It was raining/snowing, IN May, which was crazy and unexpected!! I’m really glad I brought a thicker jacket. The mountains, every direction that you turned, they were there. I couldn’t stop looking out the window and pointing at them – I was a child in awe and couldn’t contain my excitement, which is most of the time.

Built in the year 1888 by the Canadian Pacific Railway Company, the Fairmont Banff Springs hotel was styled after a Scottish baronial castle (according to their website). This can be seen throughout the corridors and rooms, which were all beautiful and luxurious. The staff were friendly, attentive and helpful; my clogged sink was fixed with one phone call. There were restaurants, shops and lots of meeting spaces inside the hotel and plenty of green space, hiking trails and nature outside. Upon meeting our catering sales manager for our site inspection, I could tell we were in good hands. She was pleasant in manner and easy going, which was very comforting for us since we would be working with her over the next couple of months to make sure our October conference would run smoothly. The tour of the hotel and the meeting spaces gave us a good sense of how long it would take to get to one room to another and where to place tables and have registration, etc.

After the site inspection, we went to the 1888 Chophouse since we couldn’t do a menu tasting – they had only released the banquet menu the week prior. I think we got the better deal because the food was exquisite.

  • Bread: Rye, French Baguette and Sourdough with whipped butter and whipped butter with bone marrow (I have no words to describe how good the bone marrow butter was)
  • Starter: Roasted Beet Salad (pecan, goat cheese, lemon, pear) and Alberta Beef Tartare (pickled Mann egg yolk, aïoli, potato skin)
  • Entree: Brant Lake Wagyu 8 oz, 1888 Classic AAA Filet Mignon 6 oz, and lobster
  • Sides: Roasted Asparagus with Shaved Parmesan, Roasted Brussels Sprouts, Bacon, Cranberries, and Mac and Cheese
  • Dessert: Sticky Toffee Pudding (Medjool dates, earl grey toffee, granola) and S’more Éclair (smoked milk chocolate ganache, graham crumble, vanilla marshmellow)

On top of the food, we also had champagne and wine. The company we kept was fantastic and the conversations were down to earth, definitely a night to remember! Stay tuned for more on Banff.

Banff food 1 Banff food 2

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Cooking on Sundays: Salad in a Jar

After a long week of being on the road, I didn’t have a lot of time to do groceries so I ended up with the easiest recipe I know: salad in a jar. Went to my local fruits and produce store and stocked up on vegetables (something I ate very little of, other than being smothered in butter or jus). I went with a list in my head and then changed up some things when I saw what was available.


Ingredients today include:

  • Organic spring mix
  • Organic cherry tomatoes
  • Zucchini
  • Green and yellow peppers
  • Carrots
  • Cucumber
  • Bag of kale salad
  • Grapefruit (to eat on its own and to put in the salad)

I layered celery, carrots, green pepper, onion and spring mix in the jars. Then I roasted the yellow peppers, zucchini and cherry tomatoes with the balsamic reduction from a couple of weeks ago. To add some protein, I made two servings of egg salad (two eggs, celery, yogurt, mayonnaise and pepper). Along with this, I made a quick dinner of freezer dumplings (the last of them) and bok choy. I can’t wait to get back into the rhythm and cook some more later this week. Happy cooking 🙂



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Cooking on Sundays: Pantry Clearout

It’s been a while since I’ve done a Cooking on Sundays post but I have kept up with my meal preps on weekends to make sure that I bring my lunch to work instead of buying it (saving money and eating healthier). Since I will be going on a work trip next week, this would be the best time to use up some foods I already have. It includes some already made meals (that I didn’t want to eat anymore at the time of making) as well as frozen veggies and chickpeas.

On the menu this week: roasted chicken thighs, roasted asparagus and grape tomatoes, chickpea salad, and steel cut oats with frozen blueberries/raisins/cinnamon. Simple recipes allowed me time to clean the apartment and run a couple of errands.


Roasted Chicken Thighs (recipe adapted from this The Kitchn recipe)


  • 4 chicken thighs, skin on and bone in
  • Salt and pepper

Sauce Ingredients:

  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar reduction (already includes sugar, no need for additional)
  • 1 tbsp Dijon mustard
  • 1/4 tsp red chilli flakes
  • 2 cloves garlic, minced or grated (wish I had more but we ran out :()

Preheat the oven at 375°F.

Salt and pepper both sides of the chicken, set aside. Mix all the sauce ingredients and spread it over the chicken on both sides.

Bake in the oven for 30-35 minutes, until juices run clear.


Roasted veggies

Roasted Asparagus and Grape Tomatoes


  • 1 pint of grape tomatoes, halved (I left some whole ones – variety is the spice of life)
  • 1 bunch asparagus, trimmed
  • Leftover sauce from roasted chicken thighs recipe above
  • 2 tbsp olive oil
  • Salt and pepper

Preheat the oven at 375°F. Line pan with parchment paper

Mix grape tomatoes with leftover sauce and mix asparagus with olive oil and salt and pepper.  Place all in a single layer on the pan.

Bake for 25 minutes and voila, delicious veggies are done!

Chickpea salad

Chickpea Salad

  • 1 can chickpeas
  • 1 cup Edamame beans
  • 2 carrots, grated
  • 2 stalks celery, diced,
  • 2 stalks green onion, finely chopped
  • 1/2 cup cilantro, coarsely chopped
  • 1/4 white onion, diced
  • Apple cider vinegar
  • Olive oil
  • Salt and pepper

Rinse and drain chickpeas in a colander, put aside. On the stove, prepare the froze Edamame beans according to package (I buy the PC brand ones).

Cut up all vegetables and mix in with chickpeas and Edamame beans.

For the dressing, I go by taste. I add some of the apple cider vinegar (1 part), olive oil (2-3 parts) and salt and pepper. I mix and if something is missing, I add more of it.

Steel Cut Oats

Overnight Steel Cut Oats (recipe is from Marin Mama Cooks)

I make this recipe the night before and I have breakfast for 4 days.

  • 1 cup steel cut oats
  • 4 cups water
  • 1/4 cup frozen blueberries
  • 1 tbsp raisins
  • A dash of cinnamon

Boil water and then add the steel cut oats. Stir for one minute and remove from heat. Let sit overnight.

In the morning, separate portions into containers and place in refrigerator until ready to eat.

I reheat it on the stove until it’s bubbling. Add the frozen blueberries, raisins and cinnamon, then enjoy!

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