Category Archives: Snacks

White Bean Dip

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I just returned from a wonderful work trip to Montréal on Thursday. What an amazing city! I loved all the walk-ups and the diversity of restaurants and shops packed onto the busy streets. The traffic was insane! I am certainly not used to the weaving in-between cars without signalling, the lack of lines or any sort of lane order, fortunately our cab drivers seemed pretty comfortable… My entire office (except our wonderful intern sadly) took the trip out for the national meeting of the NFB’s English Program. What an inspiring week: between the in-production and launch reels, and the incredible passion of each person speaking, I left feeling like I am truly part of something special. I can’t wait to see the full projects as they are launched and completed!

Returning to Vancouver was easy because I definitely missed Gen, but I would’ve love a few extra days to explore all the Montréal has to offer! I have one week back in Vancouver before I head out again to visit my friends Heidi and Lauren, and go to accept my scholarship at a board of directors dinner in Toronto. I am really looking forward to this trip as well, but am terrified of the extreme heat and humidity that I experience the same time last year. I should do some sauna-training this week so that I am conditioned!

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Absentee Blogger! Dad’s Salsa

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Hello! I am sorry I’ve been fully MIA for the last two weeks. It’s been a busy month at work with a shoot going out, lots to organize there, and then at home I had to organize and host all the people coming over for the Spring Sprint! Speaking of the Spring Sprint, it was a wonderful success! About 300 people came out, our team made up 20 of them, and the weather held. We raised about $5000 and the entire Vancouver event raised about $98,000 which is absolutely incredible! So, thanks to those who supported us and thanks to you folks who kept coming back despite no new posts for so long!

As summer closes in on Vancouver it is still snowing in parts of the rest of the country. I am so happy to have some sunshine, nice breezes, and potential for sandals! I do really need to get a new pair of sandals, my current options are a little big/stretched out and very worn in.

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Fresh Homemade Tzatziki- dress up chicken, veggies, a spoon!

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Well thank goodness Vancouver! I woke up this morning feeling drowsy, I noticed the blazing sunlight and figured I had slept through the morning. Feeling terrible about wasting my day, I pulled myself out of bed to discover that it was 8:30am! What an incredible day! I cruised outside for a stroll, lingering in the sun. It is not summer-warm yet, but it feels incredible and I am once again thrilled to live in this city! Feeling summery I am back on track with bright and fresh food, this dip is no exception!

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Make your own Cranberry Sauce!

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Once again, we’ve come around to making something homemade rather than buying it. The things I prefer to make than buy: Mayo, Eggnog, Taco Spice mix, Dry Rub, Curry blend, Sausage spice, Bacon Jam, Beer Bread, Pita and every baked good ever.

Homemade cranberry sauce can be tweaked to your desire, but really, those freshly burst berries are awesome anyway you go about it. Dollop on a plate piled with Turkey or Tofurkey and your night is set.

Cranberry Sauce

INGREDIENTS

  • 2 cups cranberries (use wild berries if you can, but those gargantuan ones in the store will do too)
  • 1 cup orange juice
  • 1 cup sugar

DIRECTIONS

  1. In a saucepan over medium heat, stir the sugar into the orange juice. Heat until the sugar disolves.
  2. Stir in the cranberries, and cook uncovered until they begin to burst, about 10 minutes.
  3. Remove from heat, and allow to cool.
  4. The sauce will thicken as it cools, if it seems too thin put it back on the heat for 5 minutes and allow to cool again.
  5. Serve!
Giant berries.

Giant berries.

Bursting with deliciousness.

Bursting with deliciousness.

Almond Parmesan Crusted Chicken Strips

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I have lots of parmesan floating around in my fridge right now from the flax crackers I made last week. I didn’t feel like whipping up crackers but was hurting for some chicken strips. After cleaning out my coffee grinder, I went to work grinding up almonds and parmesan, and I was on the road! You can definitely use pre-ground almonds and kraft parmesan, but I was using the fresh deliciousness on hand. These are crunchy and satisfying and definitely higher on the health scale than the regular breaded version! They also cook up in a jiffy, making for an easy dinner on a busy night. Serve with salad, or braised brussels sprouts (at Gen’s desperate request).

Almond Parmesan Crusted Chicken Strips

INGREDIENTS

  • 1.5 lbs chicken tenders (or 3 chicken breasts, sliced into strips)
  • 1 cup blanched almonds, finely ground
  • 1/2 cup parmesan cheese, ground
  • 1 tsp chili powder
  • 1/2 tsp onion powder (optional)
  • salt and pepper to taste
  • 2 eggs, whisked 

DIRECTIONS

  1. Heat oven to 350°F and line a cookie sheet with parchment paper or aluminum foil.
  2. Grind up your almonds and parmesan and toss them together in a bowl. Stir in the spices and whisk until well combined.
  3. Whisk your eggs in a shallow bowl.
  4. Dip each strip into the eggs and then toss in the almond mixture and set on a plate.
  5. Let the strips rest in the coating for 5-10 minutes.
  6. In a large pan heat some oil and cook the strips for 3 minutes each side.
  7. Lay the strips on the prepared cookie sheet and bake for 10 minutes, until cooked through.

Let the chicken strips rest in their coating for a few minutes.