Looking for a simple way to trim your budget? Start with Breakfast & Lunch!

We can often easily underestimate the cumulative amount of money that we spend on a daily basis for take- out. When craving that bagel with egg and cheese for breakfast we might not blink at the $4.00 price tag. For lunch, whether we choose a healthy salad or a burger combo it rarely cost less than $7.00 with tax. Add it all together for 5 days a week and your tab can easily total over $2800.00 for a year. With a little preparation, bringing your own food from home can almost cut that amount in half. Here are a few of my brownbag favorites to help stay on budget and keep you from falling into the PB&J rut.

• For breakfasts buy yourself a bag of bagels or a loaf of bread, a jar of peanut butter, jam, or your favorite toast topping and store it at the office. If your workplace has a fridge & microwave, also consider purchasing a carton of eggs that can easily be beaten and nuked for a minute with a low-fat cheese slice for a more substantial morning protein kick.
• For snacks, buy yourself an assortment of fruit that can be kept in a bowl at your desk. Buy a couple of boxes of healthy granola bars or low fat microwave popcorn when they go on sale to satisfy your salty/sweet cravings. Or try a handful of almonds to munch on for your afternoon energy lulls.
• For lunches, try making an extra portion at dinner time to pack in a microwave safe container. Now that winter is upon us it is a perfect time to break out your crock pot and make large batches of chili, soups, and stews that can be easily frozen in individual portions.
• If you love sandwiches, try mixing it up with a variety of wraps, pitas, and whole grain breads. Choose healthy filling options such as tuna, lean meats, eggs, or cheese. To keep your bread from getting mushy, pack a baggie of extras like sprouts, lettuces, tomatoes, cucumber, or onions to be added before eating.
• Not a star in the kitchen? Frozen entrees, and canned soups can often cost considerably less than what you would spend for take out, and often have choices that are lower in fat and sodium.

LEMONS: FLAVOR, CLEAN, AND DECORATE ALL FOR UNDER A BUCK.

My kitchen drawers are filled with gizmos, many of which are seldom touched since they serve only one obvious purpose: garlic peeler, milk frother, and sushi rolling mat to name just a few. I also have single-purpose cleaners designated specifically for the bathroom, my kitchen sink, and my hardwood floors.

When I find something that can not only flavor my favorite dishes, but decorate my house, and clean my kitchen and bathroom all for less than a buck, I get excited! Here are some of my favorite and lesser-known uses for the lemon, the fruit that more often than not is seen only as a drink garnish.

- Decorate on the cheap by piling a bowl with lemons to add a prosperous looking touch to any counter or table.

- Cut a lemon in half and sprinkle it with baking soda. Clean your counters, sink, stovetop, and copper pots with this abrasive, antibacterial cleaner.

- Lemon juice mixed with vinegar is an effective cleaning solution for any surface including counters, glass, and tile.

- Liberal amounts of juice as well as the rind added to hot boozy tea help relieve a sore throat.

-Refresh your cutting boards with a squeeze of juice. Odors like garlic and onion disappear after being rubbed all over with a half lemon.

- Clean your microwave without scrubbing or chemicals by nuking a bowl filled with the juice of a lemon and a cup of water for about 5-10 minutes. The steam will loosen all the dirt which can then be easily wiped away.

- Soften and exfoliate your hands, feet, and elbows by mixing lemon pulp with sugar (brown or white) or sea salt and scrubbing. Follow up with a good moisturizer.

- Add lemon juice to any cut fruit (apples, pears, avocados) to help prevent browning.

Like an ideal roommate, lemons bake, cook, garnish and clean your life without trashing your budget or the environment. Check back in October for further ways to stretch your dollar and enhance your lifestyle.

Bloom Cafe - What an unexpected treat!

There is something magical that seems to happen as hot water is poured over a small wound ball of grass-like material. Right before my eyes a tiny miniature garden emerges suspended in the lightly colored water. Wonderful floral aromas greet me as I sip from the hand crafted Japanese cup. Unobtrusive and friendly service makes me feel relaxed and comfortable. This was definitely worth the trip outside of my little corner of the world.

Tea not your thing? Bloom also has an extensive list of regular or iced lattes and coffees as well as freshly squeezed juices. Or try a delicious fruit smoothie such as the Blueberry Hill, an icy combination of fresh blueberries, banana and soy milk. For something a little more potent, Bloom is also LLBO licensed and offers a selection of beer, martinis and wine by the glass.

The best food feature is without a doubt their lunch offerings where for $5.99 you can choose any combination of 2 plump red rice triangle packages called onigiri with soup or salad. Want to be adventurous? Try the Umeboshii (Japanese pickled plum) or the spicy tuna fillings. Two not enough? Extras can be purchased at a deal for only $2 each. Other menu items are an eclectic and healthy combination of vegetarian/vegan/gluten free/Asian inspired dishes priced under $11. Want to indulge? There is also an assortment of deserts made by Phipps Bakery in Toronto. Two bite rice treats called mochi ring in at only $1.50 for 2 and will end a meal on a not too sweet note.

Depending on the time of day, the crowd ranges from singles reading or working while they nosh, to couples and small to large groups of chatting friends. The café is small with only six tables and two booths and although often busy it never feels cramped and retains a relaxed friendly air reminiscent of small community cafes. Free Wi-Fi is a bonus offered to customers.

The tasty onigiri, novel teas, and a cool relaxed environment make this small café a great and affordable venue for a casual first lunch date, relaxed afternoon break with a friend, or an affordable and healthy evening bite (they are open until 11:00pm 6 days a week). And although service can be a little slow at times, it is worth the wait as you can enjoy leisurely conversations while never feeling rushed to leave.

Address: 45 Baldwin Street

Phone: 416-850-4200

Hours: Mon-Friday 10am-11pm, Sat 11am-11pm.

Wheelchair Access: No (second storey walk-up)
Website: http://www.bloomtea.ca/

mmmmm crispy oven baked chicken wings

I know that it has been ages since I have blogged, but to be honest I have had a lot of other stuff on my mind and plate. I was shocked and thrilled to see that even though I haven't been actively blogging that my site has had almost 12,000 hits in my absense. That is crazy! So thank you to all of my readers for visiting me. Where was I during this period of absenteeism? Well, I spent a couple of months with no internet up at the cottage, soaking up some sun, enjoying the beauty of the lake, and, of course, the glory of my BBQ. I also read through a whack of really good food writing novels which I will be sharing at a later date. I came back to the city a couple of weeks ago and have been trying to readjust to the noise and speed of the city, as well as using my oven once again. I have also been checking out a few new dining digs, and am excited by some of my finds. I thought that I would kick off this cooler fall season with a recipe that qualifies as comfort food for me - crispy, yummy baked chicken wings. Delish!

Throughout the years I have been experimenting with various ways to prepare wings, both baked and fried, and I think that I have now found a new favorite. The reason why I like it so much is that it is on the healthier side, and although a bit more labour intensive than just banging them in the oven, they seem to produce wonderful crispy results. Credit goes to Alton Brown who introduced me to the steaming technique.

Ingredients:

• 1-2 lbs chicken wing pieces - I like both the drumstick and the wingettes. To save money I buy the whole wings and take kitchen sheers to the joints and separate them. I don't use the very end tips for this preparation. I instead collect and store them in the freezer ready for when I make chicken stock.


• About half a cup of your favorite BBQ sauce


• 1 tbs melted butter


• A couple of shakes of tobasco (or more depending on your tastes)


• Salt and pepper

Directions:

Steam the chicken wings for 10 minutes. This can be accomplished by putting a metal collander over a pot of boiling water if you don't have a commercial steamer. Turn the wings half way through.

Pat the wings dry and place them uncovered for about an hour on a baking rack on a baking pan in the fridge. Line the baking pan with paper towel to catch any juices that might leak out. Do not omit this step - It is the key to the crispy wings.

Preheat the oven to 425 degrees.

Remove the wings from the fridge. Replace the paper towel with parchment paper. Shake on the salt & pepper and place them on the middle oven rack.

Bake for 20 minutes and then turn the wings. Bake another 20 minutes until nicely browned.

In a bowl large enough to season all the wings, combine the 1 tbs melted butter, your favorite bbq sauce and the tobasco. Toss the wings in the sauce and serve. Yum!

Kids, eating, and health

My brother in law and his 7 year old grandson Scotty came for a visit this weekend from another province. Knowing that the weekend was planned full of activities I ensured that the fridge was packed full of healthy foods, including snacks that could be easily grabbed and eaten, as well as 100% fruit juices. I even baked a couple of loaves of my favorite healthy breads for breakfast and sandwiches.

Scotty was full of energy and probably the least picky child that I have ever met. He joyously ate whatever was put in front of him including eggplant, zucchini, peppers, avocado, hummus, carrots, olives, chickpeas, and every kind of luncheon meat. This impressed me since I have encountered so many picky children who would rather say no as a rule before ever considering trying any new food. What amazed me the most about Scotty though was not just his openness to trying new foods, but the volume in which he consumed them. Scotty could not only match my brother in law bite for bite at the dinner table, but he also continuously snacked on handfuls of veggies, fruits, and grab ‘n go foods like crackers, nuts, popcorn, granola bars etc. There is no question in my mind that little Scotty was more active than all of us combined, since he didn’t stop moving for a second except to sleep the whole weekend. But what amazed me was the sheer caloric volume that seems to be needed for a growing boy to thrive.

Being fairly ignorant in the area of childhood nutrition I referred to various sites on the web to get the scoop on what the experts were saying and to get some tips for myself for when my time comes. It would seem that the advice is applicable not only to children but to ourselves as well. Here's the best of what I found:

• Children’s appetites are an indicator of what their bodies need and this should be respected (even if it is more than what you may eat). If a child is eating well-balanced meals in sufficient amounts as well as healthy snacks, yet is still hungry all the time, make sure you supply a variety of healthy alternatives to nibble as needed.


• Sometimes hunger can be confused for thirst and dehydration. Have your child drink a glass of water first and then check to see if the hunger is still present.


• A hungry child will often appear cranky, restless, and uncomfortable.


• Children should be put on a regular schedule of snacking and eating meals so that they are hungry at predictable times.


• Children who are active in sports or always on the go need more calories than a sedentary child. So on busier, more active days, let your child eat when he says he's hungry. Offer an extra snack, and make sure you have him choose from a selection of nutritious food rather than processed snacks.


• Avoid eating close to mealtime. A child who nibbles throughout the day simply won't be hungry when lunch or dinner rolls around. So try to limit snacking in the hour or two before a meal.


• Focus on healthy snacking. Since snacks likely make up a major part of your child's intake, make sure that you offer nutritious snack choices. Use the food pyramid as your guide and offer plenty of fruits, vegetables, whole grains, and dairy products.


• Talk to your child about the importance of eating healthy foods and learning the difference between a healthy and non-healthy snack. Then model what you teach!


• Involve your child in meal and snack preparation as well as menu planning to build healthy lifelong skills and habits.


• Sit down at the table for meals. This benefits your child both socially and developmentally. It gives you time to talk about your day, and it lets you set a good example by eating healthy food. So even if your child says he's not hungry, invite him to join you at the table. Don't harp on what he is or isn't eating; just enjoy being together as a family.


• If you notice that your child seems to be snacking out of boredom, engage him in an activity that doesn't center around food. Using food as a pacifier can lead to long-term problems with food.


• Ensure that your child has regular medical check ups. Ensure that the hunger is not due to medical reasons such as worms.

I can only hope that when I have kids that they are as good eaters as Scotty was. Cooking for anyone who enjoys what you make for them is a pleasure. But there is something fulfilling and neat about watching a child happy munch on grilled eggplant and zucchini that you have prepared and ask for seconds. Gee, I must be a pretty good cook after all!

Information sources: http://www.healthychild.org/ , http://www.en.allexperts.com/, http://www.raisingkids.co/, http://www.kidsandnutrition.co.uk/, http://www.babycenter.com/ , http://www.whattoexpect.com/

Photo source: http://www.growingkids.co.uk/

Moroccan inspired veggie pie (vegan).

My friend Jim pleased me with the news that he was coming to town this week to visit friends and run some errands. Loving to entertain, and wanting to catch up on what's going on in his life, I invited him to dinner. As I mentioned in a previous blog, Jim is pretty much vegan and doesn’t eat refined foods or sugar. I found that when he was up at the cottage that I not only ate really well, but I was also inspired to invent and cook meals that I hadn’t had before. So here is a new recipe that I created in his honour. I was inspired by Susan Jackson’s vegan recipe for spinach and artichoke pie and the yummy looking picture that she posted. I wanted to move more toward middle eastern flavors for this recipe so here is my version. I made the filling the night before and kept it in the refrigerator until the next day to make assembly easier. It may look a little labour intensive up front but I guarantee you it is very worth it. For those who are "veggie resistant", or think that your spouse/partner won't eat something that is entirely made from vegetables, I challenge you to try this recipe. It really does have a hearty mouth feel and there is no one predominant vegetable that shines through. Not to mention that your palate might be pleasantly surprised by the unusual flavour notes of cinnamon and cumin :)

Ingredients:

1-2 Tbs olive oil for sautéing vegetables

3-4 small potatoes cubed into 1 inch cubes
½ butternut squash cubed into 1 inch cubes
1 pepper diced (red, yellow, or orange)
3 large bunches of spinach
2 onions diced
2-3 Tbs kalamata olives diced
1 large handful of cilantro washed and diced
1 jar of artichoke hearts drained rinsed and cubed
1 can of chickpeas drained and rinsed
¾ cup of tomato sauce
1-2 garlic cloves minced
2 Tbs almond butter
1 ½ tsp cumin
1 ¼ tsp cinnamon
¼ tsp ground coriander seeds
1 tsp ground ginger
¼ - ½ tsp cayenne pepper (depending on how spicy you like your food)
1 tsp sea salt
¼ tsp ground black pepper
13 sheets of phyllo dough thawed
Approximately 2 TBS of olive oil for brushing phyllo dough

Instructions:

Preheat oven to 375 degrees.

Wash the spinach several times, changing the water in between. Drain lightly and place into a large saucepan (I used my wok). Heat on high until wilted. Drain and squeeze out as much of the water as possible. Set aside in a large bowl.

Sauté the onions, potatoes, butternut squash, garlic, and peppers in the olive oil until the potatoes and squash are tender. Dump into the bowl with the spinach. Add in the chickpeas, tomato sauce, olives, almond butter, cilantro, and herbs and spices. Stir until combined. Taste and adjust the seasoning to your taste. Add in a bit more cayenne if you like it spicier, a bit more salt if it seems a touch bland. Set aside.

Line a shallow baking pan (circular or square) with some parchment paper. Lay two sheets of phyllo on the parchment and brush lightly with olive oil. Take two more sheets of phyllo and place then perpendicular to the other sheets. Brush with olive oil. Continue in this pattern with the remaining sheets two at a time until twelve of the sheets have been used.

Heap the spinach veggie mixture into the centre of the sheets. Take the single phyllo sheet that is left and fold in two. Place in the centre of the heaped mixture and brush with olive oil. This will ensure that your “package” will be sealed at the top. Now fold up each of the corners and sides of the other phyllo sheets essentially forming a circular package around the filling. Believe it or not, the less perfect that you do this the more attractive the package in the end. Brush all exposed surfaces lightly with olive oil.

Place on the center oven rack and bake in a preheated oven at 375 for approximately 45 minutes until lightly browned all over. Serve in slices with fluffy cous cous and a wedge of lemon.

Summer time means BBQ time!

I love summer for many reasons. I am very fortunate to have a terrific cottage north of the city to which I can escape the fog and noise pollution of the city. I spend my time reading, napping, gardening, burning stuff, and of course barbequing.

One of the recipes that is most requested by all of my guests is my beer can chicken. It is not only gives you chicken that is so moist that you won’t believe it, but it also is one of the few items that you can put on the barbeque and just leave alone. Over the years I have simplified the recipe greatly and no one has noticed any difference in taste, so I am sharing with you my simplified recipe.

Here's what you need:

- 1 medium size chicken
- A couple of tablespoons of your favorite rub that may include any combination of the following: salt, paprika (smoked, regular, or hot), garlic powder, onion salt, seasoning salt, poultry seasoning, lemon pepper, regular pepper, mixed grilling spices, steak seasoning etc. Note: All spices and herbs should be finely ground – Do not use loose herbs or they will burn.
- 1 can of whatever beer you have on hand.

__________________________________________________________

Instructions:

The morning that you plan to BBQ, take the chicken and cover it inside out with the spices. It may look like it is going on a little thickly – Don’t worry – It all works out. Return the chicken to the fridge until you are ready to put it on the BBQ. Short on time? No worries. The recipe still works even if the chicken doesn't marinade in the fridge with the spices.

One hour and fifteen minutes before you plan to eat, turn on the BBQ to high on all burners. You now have fifteen minutes to get the chicken ready. Take the seasoned chicken from the fridge and impale it on an open can of your favorite beer. Place it on a pie plate upright. Take a small amount of foil and cover the ends of the chicken legs that are resting on the pie plate – This helps them not to burn. Take another piece of foil and stuff it in the neck of the chicken to stop the steam from coming up through the neck. The ball of foil that you use will depend on the cavity. Take any extra skin around the neck and cover the foil.

Turn all of the BBQ burners down to low and place the chicken on the pie plate on the front part of the grill with the back facing toward the front of the BBQ. Rotate the chicken after it has been on for a half hour. Be careful when closing the BBQ lid as the chicken might fall over.

Chicken will be cooked at one hour. Resist the urge to keep opening the BBQ door several times during the cooking as it will only slow down the cooking time.

Oh and here are a couple of lessons learned by my sister:

1) Place the chicken toward the very front of the grill. It helps the chicken not to burn.

2) Do not use pie plates with holes in them. As you can see the chicken on the left is almost perfectly cooked except the breast is a little too dark as a result of the pie plate being placed at the back of the grill as opposed to the front. You will notice that the chicken on the right however is so char grilled and looks like it is trying to escape from the BBQ as a result of the chicken fat dripping through the holes and igniting on the grill setting the poor bird aflame!

In terms of serving, I'm pretty lazy when it comes to "carving" a chicken. I have found that the best way to disassemble the bird is with kitchen shears. Simply cut at each joint and pile the pieces happily on a serving platter. No fuss, no muss. Happy grilling!

Can bread ever really taste so bad that no one will eat it? YES!

Baking tip of the day: Make sure you label your flours immediately when you get home from the bulk store.

Ok this was a tough lesson for me yesterday folks. I went to the bulk store a couple of days ago to buy a plethora of flours, nuts, and seeds for my bread baking. I have been religiously using my bread machine lately in an attempt to bring more fiber in our diet as well as really control the amount of salt and chemicals in what we eat.

So yesterday I baked a loaf of Boston brown bread as well as a loaf of cheese bread to use up some of the three year old cheddar in my crisper that was just beginning to turn fuzzy. The Boston brown turned out delightful. It rose nicely and although a denser loaf, was everything I had hoped it would be. The cheese bread, on the other hand, emerged as a deflated hockey puck with a terrible sour taste and a doughy, chewy, almost a not-cooked nasty consistency. I couldn't figure it out. What had I done wrong? Once cooled I put it in a large ziplock bag and figured that toasting it for breakfast in the morning might help the situation.

During the night I dreamt of bread. I baked a lot of it apparently during my sleep, trying the recipe over and over again, since when I awoke my brain had solved the problem. What had I done? Unknowingly, I had mixed up the bags of sourdough flour for bread flour. Of course! That would totally explain the really chewy texture, the sour taste, and the hockey puck like appearance. It all makes sense now.

Well I tried toasting the bread this morning for breakfast, and I have to tell you it was still a dunce. Even my spouse who will pretty much consume anything baked took one bite and spat it out. I tried to choke mine down too, but the sourness left a biley taste in my mouth, and I just couldn't seem to chew through the doughy mess. So sadly the remainder of the loaf went into the garbage. I don't think that I could have even fed it to the dogs. And so, my lesson for today is that I need to remember to label all of my bulk bags either in store or immediately when I get home or risk more nasty disasters. I suppose I should count my blessings that I have had many bread baking successes to date. Since those who know me well know that I am in fact not a baker, but a burner, albeit an enthusiastic one!

Finding ways to stretch a dollar and make our lives easier: Shopping the advertised specials, & buying in bulk

It seems that everyone is trying to be more economical in these tough times and find easy ways to stretch a dollar. For me, this usually begins on Friday afternoon when the local store flyers are delivered to my apartment building. I scan through all of the flyers and make note of the stores that are having great specials on meat and fish as well as my core pantry and personal care items. This helps me set my menu for the upcoming week, as well gives me the opportunity to stock up on any of my core essentials like toilet paper, tissues, coffee, re-sealable bags, canned pantry basics such as crushed tomatoes, pasta, cleaning supplies, toothpaste and shampoo. Let’s face it – no matter how much we try to squeeze and eliminate out non-essentials, there will always remain a core number of items that we can’t just manage without.

If the saving are significant (especially for my core items) I usually plan to buy at least double of my regular quantity. I have a specially designated cupboard just for these essential staples. For any meat servings I will buy anywhere between 2-3 x the required serving for my family. For instance, if you have a family of four, you might plan to buy anywhere from 8-12 pork chops at one time. You may be thinking, “Jen…I only have a small freezer – I can’t store all that meat!” Well, I assure you that if you follow these simple steps that you will be able too, since everything will be frozen flat and be really easy to stack. So here’s what you do:

1. When you get home, chop any meat into the serving portions that you will need for each meal. For instance – A roast may be cut into two different preparations: cubes for a stew or for the crockpot, and steaks for the grill. Hint: Often meat and chicken that is sold as whole pieces is often considerably cheaper. Don’t be intimidated about cutting it up yourself. Check out YouTube for tons of instructional videos on how to cut up a chicken or a roast.

2. Place meat servings into an appropriately sized ziplock freezer bag ( I generally use the medium size which will hold two salmon steaks or two pork chops flat).

3. Pour your favorite marinade into each bag. I usually opt for bottled ones such as Diane's or Kikkoman or Mama Sita's but I have also been know to toss in any combination of soya sauce, honey, garlic, juices (pineapple or orange), wine (red or white), and mustards (grainy, dijon).

4. Take a straw and suck out the air in the bags until the marinade completely engulfs the meat and no air remains. Hint: The key to doing this effectively is to zip the bag up at both sides around the straw before you begin sucking, and if you need to take a breath simply pinch the straw so as not to release any air.

5. Label each bag with the contents as well as the date. That way you can not easily track your inventory easily but you can also instruct your spouse on what to pull out of the freezer when it is their turn to cook :)

6. Place the meat flat in your freezer and stack as high as needed.

7. The morning that you plan on cooking the meat, simply take it out of the freezer and place it in the fridge. When dinner time comes your meat will be nicely marinated and should be defrosted. If your fridge is set particularly cold you might want to take the meat out of the freezer the night before.

Hint: If you are feeling lazy you can also just dump the contents into your slow cooker along with a handful of your favorite veg and an onion, a tin of cream of mushroom soup, about a cup of your favorite liquid (chicken broth, wine, water etc.) as well as any of your favorite seasonings (salt, pepper, garlic, mixed Italian herbs etc. You can then head off to work knowing that you will have a yummy hot meal when you walk in the door from work. For other slow cooker ideas check out my crockpot tips.

Although it may seem like a lot of work up front I assure you that it will be a time saver in the long run as well as a great budget saver. At any given time I usually have one full week’s rotation of our favorite fish, pork chops, chicken breasts, chicken legs, steak, and beef short ribs that my butcher cuts into bite sized pieces for me and are a favorite for my slow cooker. And when supermarkets like T&T (my favorite supermarket of all time) have exceptional specials like chicken wings for $1.58 /lb like they did last week, or pork ribs at $ 1.38/lb like they do this week, I will find myself buying much more.

The best carrot cake ever!

Many in my life boast that I know my way around the kitchen. Those who know me really well though know that I although I can make a mean entrée, that I am generally not a baker, but instead a burner.

In digging through my crisper last night I found a very old bag of carrots – Not yet at the liquefied stage, but definitely past their prime. Never wanting to throw anything away (a trait endowed upon me by my parents) I went in search of a recipe that would use them all up. One of my favorite consistently great sources of recipes has always been Canadian Living Magazine. Their recipes are tested and true, and I have been able to recreate them and have them look as they do in the magazine and online. I made a few modifications that I have posted below to suit my personal taste, as well as to reduce the calorie content but I imagine that the original recipe would be just as delectable. This cake turned out so moist, and really yummy. It has frozen really well too – I just wrapped it in foil and then in a zip lock bag.

Ingredients:

2 cups all purpose flour

2 tsp baking powder

2 tsp cinnamon

1 tsp baking soda

3/4 tsp salt

¼ cup + 2 TBS Splenda Brown Sugar
1 cup Splenda granulated sugar
3 eggs

3/4 cup vegetable oil

1 tsp vanilla

2 heaped cups grated carrots

1 cup drained canned crushed pineapple

1/2 cup chopped walnuts

Icing: 1 pkg brick cream cheese, softened

1/4 cup butter, softened

1 tsp vanilla

1 cup icing sugar

***************

Preparation:

Grease and flour a bundt pan or a square or round cake pan and set aside. In a large bowl beat together granulated and brown sugars, eggs, oil and vanilla until smooth. Add in the flour, baking powder, cinnamon, baking soda, salt and stir just until moistened. Stir in carrots, pineapple and walnuts. Spread in prepared pan.

Bake in centre of 350°F (180°C) oven for 30-40 minutes or until cake tester inserted in centre comes out clean. (A fully baked cake will spring back when touched in the center. The cake also draws away from the side of the pan, and a cake tester (a toothpick of skewer works well) inserted in the center comes out clean. Also trust your sense of smell: the fresh aroma of butter and sugar wafting out of the oven can be the signal to check the cake.)

Let cool in pan on rack. Ice with cream cheese icing and decorate with whole walnuts.

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla and icing sugar until smooth.

Sugar Sugar Everywhere

My friend Jim is coming up to the cottage next week to help my sister and I open the place up, and assist with much of the labour that is required, like extensive raking, gutter cleaning, and gardening. In exchange for his efforts I have agreed to provide some good home cooking and a peaceful place for some meditation.

Over the past year, Jim has been working hard to eat healthily, and so I wasn't suprised when wrote to me last week to let me know of some of his dietary restrictions. Milk & dairy products, eggs, meat, chicken, and sugar were off of his list. My sister is also on a sugar cleanse, but unlike Jim, can't even have sugar substitutes like Agave Nectar. No problem I thought, this can't be that difficult can it? So I began to plan a simple menu that included as many non-processed ingredients as possible. Breakfasts would include a cooked twelve grain cereal with dried fruits, or toasts with some kind of sugar free jams. Lunches would be bean salads, tinned fish, and veggie wraps. I planned the dinner menu as follows:

Monday: Grilled Salmon, mixed veggies, brown rice

Tuesday: Whole Wheat Pasta with Sauce & Salad

Wednesday: Steak (for Liz & I)/Grilled Tofu burger & Grilled Veg & Potatoes

Thurs: Eggplant & TVP tortillas

Friday: Tofu Stir Fry

Saturday: Vegetarian chili

Sunday: Thai Green curry

Monday: Shrimp Stir fry

Tuesday: Indian curried cauliflower/potato/chickpeas/tempeh

Being optimistic, I headed to the grocery store with my list, expecting a quick and easy trip. Tinned tomatoes, some dried fruit & nuts, and some soya products. No problem. Well let me tell you...quick and easy it was not. Much to my surprise, sugar is litereally in EVERYTHING that comes either in a can or is pre-prepared. Most dried fruit is apparently cured with it (!?!). Tinned tomatoes are filled with it. Steak seasonings, salad dressings, and marinades had well more than traces of it. Even soya products contained it. So I read label after label, and went to bulk store after bulk store. I was completely dumbstruck by the amount of processed sugar that is found in what would be considered by most as "healthy" foods.

In the book "The Omnivores Dilemma" by Michael Polan he discusses the insidious inclusion of corn and corn products in over forty-five thousand items, in everything from toothpaste to cosmetics, disposable diaper bags, cleansers, charcoal briquettes, matches and batteries and to thousands of processed foods. Corn appears as many incarnations including high fructose corn syrop, modified or unmodified starch,maltodextrin, ascorbic asid, lecithin, dextrose, lactic acid, lysine, & xanthan gum. Wanting to be prepared I decided to research the variety of sugar incarnations that I should keep an eye out for. Here's the incredible list that I found:

• amazake
• barley malt
• beet sugar
• brown sugar
• buttered syrup
• cane-juice crystals
• cane sugar
• caramel
• carob syrup
• corn syrup
• corn syrup solids
• date sugar
• dextran
• dextrose
• diatase
• diastatic malt
• ethyl maltol
• fructose
• fruit juice
• fruit juice concentrate
• glucose
• glucose solids
• golden sugar
• golden syrup
• grape sugar
• high-fructose corn syrup
• honey
• invert sugar
• lactose
• malt syrup
• maltodextrin
• maltose
• maple sugar
• mannitol
• molasses
• raw sugar
• refiner's syrup
• sorbitol
• sorghum syrup
• sucrose
• sugar
• turbinado sugar
• yellow sugar

Astounding isn't it? The reality is that if you are eating any processed foods, including breads, or tinned anything, chances are you are eating a LOT of sugar. An article published by the CBC argues that even cutting back to 12 teaspoons a day would be difficult. 12 TEASPOONS!!! OMG!

Well I can finally say that what I will serve for breakfast, lunch, and dinner up at the cottage will be completely sugar free. What have I taken away from this experience is that my personal diet needs a complete overhaul, and that I have been kidding myself with the amount of sugar that I have been ingesting in condiments and marinades. I think that over the next little while that I will be going back to basics, and although I have always tended to buy and cook fresh, that I will make a greater effort to do so, as well as read more labels for everything else. To those who have already been doing this on a regular basis, I applaud you. Inspired, I pulled out my really dusty bread machine this morning to bake a loaf of chewy, whole grain sugarless bread. As it turns out, agave nectar replaces sugar and honey really well. And the breaking of the hot, crusty, wonderful smelling bread became symbolic for my new committment to the healthier, reduced sugar meals to come.

Dear Olive, Orchids are for admiring, not for eating.

Dear Olive,

I am writing to you today to inform you of an unhappy aspect of our living arrangement, which, it is my hope, we can rectify.

I get it that you have hairballs. I mean, I see you constantly grooming, and understand that what goes in must come out. I also understand that along with the spring weather, comes a spring purge, so to speak. I have been obligingly cleaning it up, as a matter of fact, for the past few weeks. I haven't complained, (ok not very much) about the amount of fantastic that I have gone through, or the number of trees that I have killed to make the wads of paper towel needed to cushion my hand to clean up what you have projectiled all over the floor in each room, my duvet, rugs, the window ledge, or my comfy chair by the window. I try to show you that even as my adoped daughter that I still love you...almost as much as Ripley and April. We even joke as a family about how you love to occasionally munch on the pretty flowers that auntie Lizzie sometimes brings, or the silk plant that lives by the tv, which is now, in some places chewed down to nubs. But, now, my furry little friend, I have to draw the line at my orchids. I get it...you have hairballs. Maybe if I had them, I too would be crazily chewing on everything in sight. In fact, I had been displaying similar behaviors this past winter with pasta, crackers, cheese, and bread products of any kind. But I thought that we had compromised this week with my purchase of that BIG pot of cat-grass that I can see you have been voraciously mowing down on, and that has, over the past week, dwindled down to a level that golfers would envy.

So let this now be standing written notice that my orchids are *off limits*, and if I find the remnants of your feast again there will be consequences to your actions. I may even have to get cousin Lola to kick your a** when she comes to visit next. And if I were a betting woman, I do believe that she can...since she does pack a mean bite.

Sincerely,

Jen

Recipe: Baked Halibut Over Minty Mushy Peas

Ok so here I go trying to eat more healthily and not lose my passion for food. I went to my favorite supermarket yesterday (T&T) and acquired a very large halibut steak for dinner from my favorite fish guy (he is the one who puts everything down the second that he sees me. He is also the one who pulled out an *entire* side of tuna from the back - As in a 75 lb half of tuna, to cut me a select steak that I wanted) I was trying to get inspired and find a way to cook halibut other than deep fry it with panko crumbs (my all time fav preparation)

So here is what I came up with. And I have to tell you folks, it is pretty awesome - Fresh, light, flavorful, and good for you! And don't not try the minty mushy peas. They do not in any way taste like baby food. They are minty and really fresh tasting!

For the Fish (two portions):

1 halibut steak or fillet no more than 1 inch thick. Mine was pretty big and equalled two portions. For the purpose of calorie counting I assumed 5 onz per portion which is a generous amount.
1 small glass baking dish - Just big enough to hold the fillet and a bit more
1 large tomato chopped (approx 1 cup)
zest of half a lemon
juice of half a lemon (please don't use bottled - Spend the $.50 on a real lemon - I promise it is worth it)I handful of fresh mint leaves chopped
1 green onion chopped
1/4 tsp of tarragon (I only had dried)
salt & pepper
1 tbs Presidents Choice Memories of Portugal sauce. This sauce is fantastic on chicken, salmon, shrimp too. You never have to use a lot of it, and just a bit packs quite a punch.
1 tsp good olive oil

Preheat oven to 400 degrees.
Put 1 tsp of olive oil in the dish and then the fish. Roll the fish around until it is covered with oil. Liberally season both sides with salt and pepper. Cover the fish with the 1 Tbs of Memories of Portugal sauce, mint, tarragon, lemon zest. Sprinkle the green onion and tomatoes on top of the fish and around it.
Bake in the oven for 15-18 minutes until the fish is cooked all the way through and begins to flake with a fork. Serve on top of minty mushy peas and drizzle ~1 tbs of pan juices on top. A side salad would round the dish out nicely.

For the minty mushy peas (2 portions):

2 cups of frozen peas
1 tsp salt for the cooking water
1 med handful mint
2 tsp fat free cream cheese
1 good squeeze lemon
salt & pepper to taste

Boil the peas in salted water for about five minutes. Just before you are about to pull it off of the heat, throw in the mint. Strain peas and the mint and blitz in a blender ( I used my magic bullet) until smooth. Add in the tsp of fat free cream cheese and the squeeze of lemon and blitz until combined. Add salt and pepper to taste. Serve in a shallow large bowl with fish on top. For two people, double this recipe.

Approx Calories – 433 per portion. And this assumes that you are going to consume all of the broth that accumulates around the fish. If you don’t – then the calories will be less.

1 five once filet of halibut -160
½ large tomato chopped - 15
Lemon Juice -30
Mint - 10
1 green onion - 3
1 tbs Presidents Choice Memories of Portugal sauce -25
1 tsp good olive oil - 40
1 cup peas -125
1 tbs fat free cream cheese - 25
Total Calories = 433

Spring time Weigh-In Blues

Ok so now that we are into spring I know that my body SHOULD be starting to kick this carb addiction and begin to crave leafy salady type things (right?!). We are hopefully over this cold weather that makes me want to hunker down under my synthetic duvet and store up energy for some unforeseen grain shortage. I mean, let's be honest here...I won't be able to justify that this extra poundage is just "winter weight", like I do for my little porky yorkie, Ripley, who like myself has put on a pound or two (or ten - for me not her) over the winter. So here I am on this fine spring morning digging through my plethora of cookbooks, as well as the net, in search of a few core recipes that I will be able to use and recycle into new variations in the weeks going forward.

There has been one that has been a standout for me over the past little while that even my veggie-resistant spouse has asked for on more than one occasion. I don't think that it ever came from any one recipe - more like the mother of invention when I was stuck for a meal one night. It does require quite a bit of chopping, but I swear that it is worth it, because it can sit in the fridge for at least a few days, and the flavors meld and are better the second day.

Jen's Healthy Spring Salad

1 Pepper of your choice roughly chopped (red, yellow, orange or green)
1 large tomato that you have taken most of the seeds out of and chopped
1/2 English cucumber chopped

1 large handful of fresh flat leaf parsley chopped coarsely
1 large handful of fresh mint chopped coarsely
1 tin of chickpeas drained and well rinsed (you can also use other types of beans but this is my fav)
1-2 green onions chopped (you can also use red onion or shallots)
Any other veggies that might be sitting around in the crisper that you enjoy including broccoli florettes, cauliflower florettes, cubed zucchini etc.
1/4 cup Kraft fat free Italian dressing (or any other low-cal dressings of your choice other than ranch or anything "fruity". I have also added a combination of good olive oil and white wine vinegar. If you do this, you want to make it more vinegary that you probably normally would.

Serve over a bed of any of your favorite lettuce-like greens or eat on its own.

Variation # 1: add in one cup of cous cous that has been "cooked" by adding in one cup of boiling water and allowed to rest covered for five minutes.

Variation # 2: add in one cup of any other whole grain that has been cooked according to package directions including barley, wheat berries, millet, etc.

Variation # 3: Top with a cooked and sliced chicken breast or a grilled piece of tuna.

If you wanted to make the core salad stretch even farther I would start off on day 1 with the core salad, day 2 I would add in the grains and day 3 I would top with the chicken/tuna.

Cheers and happy eating!

What the f*#$% is TVP?

I wasn't really prepared for the question: "What the f*#% is TVP?" when I served up my first vegetarian chili of the season, proudly announcing that the chunks of "beef" weren’t really beef at all. Now I know that not everyone embraces healthier concoctions. There was a whole series of pasta adds that I recall from a year or two ago featuring a family whose wife did everything from running the tap to making loud noises while describing the dinner's ingredients to her husband. "You know what that leads to don't you? Socks and sandals!" was a favorite tagline used by the husband to describe people who eat whole wheat pasta.

I can buy into the fact that one "likes what they like". However, often has been the case where people in my life have eaten foods that they couldn't necessarily identify at the time, proclaimed they liked, and then upon discovering what it was changed their mind. Case and point with the food program at an alternative school where I used to teach. After being disgusted by the food given to our kids on a daily basis, I made a pitch to the principal to fire the caterer and allow me to cook for the lunch program of around 60, mostly inner city kids. Now at the time I had been vegetarian for a number of years, so I wasn’t prepared to cook meat of any kind. Plus we had many Jewish children who required Kosher preparations and who consistently received substandard meals.

Letters went out to all of the parents informing them of the proposed change. I had literally DOZENS of parents come in to discuss with me the fact that their children would *never* eat vegetables of any kind, never mind tofu or beans. All that I asked for was a shot at two weeks to try the program out and see if it would fly. Almost every parent agreed (I believe partially for the fact to prove me wrong) and away we went.

The menu was diverse and included at every seating included a vegetarian protein source, a side of veg or whole grain carb, fresh cut veggies with a bean dip of some kind, as well as small portions of whole grain bread acquired from a local bakery. Fruit was always served for desert. The cut veg and dips and bread were placed communally around the table with serving spoons to share and children were encouraged to take what they wanted and try the different tastes.

On the first day I came into the dining room and promised them that I would never serve anything “gross”. All that I asked was for a “three bite rule” – If after three bites they hated the food they didn’t have to eat it – But there was nothing else for them to have. Lunchroom staff were told to support this, and kids who were resistant were seated next to children who were more willing to try new things.

I think on the first four days I had a half dozen or so holdouts. They wouldn’t even try one bite. By the end of the second week plates were coming back completely clear and children were eating bigger portions and more fruits and veg than they ever had before. Parents came to talk to me in droves and asked how I managed it. My response was simple: Picky parents with picky tastes make for picky children. When food was presented with no pretense other than we were trying something new, and I promised that it would not be “gross” there was no emotional “stuff” around it. So even the most stubborn kids ended up trying the food when nothing else was offered. And much to everyone’s surprise they consistently wanted seconds of “chicken” and “yummy dips”

Growing up in our family when we asked what was for dinner we were told "fried toads on toast" or "Iffits". It is only later in life that I discovered that this meant "If it's on your plate, you're gonna eat it". We ate everything from Indian cuisine, Japanese and Chinese food, to every type of offal, and varying cut of meat, as well as every vegetable and fruit under the sun. So, in credit largely to my mother for cooking, and my father for shopping, I have developed a broad palate, and love a variety of ethnic cuisines, tastes, and textures. And my spouse is slowing coming around. Instead of just pretending that the eggplant tacos are ground beef (whoops, sorry) I now say that they are what they are. And although right now I have to field fun questions like “What the F#$* is TVP?!”, I know that in time, like the fact that she can now eat hotter Indian food than me, that she too will eventually come around.

Lamb jerky likely won't make a Bonacini restaurant menu any time soon

So last night my sister called me from the supermarket, basket in hand, looking for accoutrements for the frozen half price lamb chunks that she had found. Woohoo! Half price. Way to go! I quickly scanned through the mental rolodex of appropriate accompaniments, taking into account this week's food restrictions (my sister, from time to time goes on cleanses, or has food intolerances that creep up and strike her gastricially in a terrible way) So of course, thyme, rosemary, garlic, mushrooms, parsnips, quartered lemon to replace the vino she can't have, carrots, zucchini came to mind. Since her plan was to crock-pot-it, provided that either the veg would stand up to the slow cooking, or contributed in some way to the sauce, all was good. I hung up the phone and made a mental note to speak to her in the morning and find out how it was. I also wrote it down to let her know that next time she should try adding sliced fennel, since that would add a nice mild licoricy flavour too.

So I spoke to her this morning and asked how the lamb was. "Lamb Jerky" didn't sound like a particularly appetizing response, and definitely not the one I was expecting. "How was the zucchini?" I asked. "pulp?" Apparently what we hadn't discussed was how long to leave a slow cooker on, and I suppose this was learning the hard way after ten hours of anticipated cooking. Although it was still tasty in a doggy treat, chew till you choke kind of way I am sure, I don't think that lamb jerky will make it onto a Bonacini restaurant menu any time soon.

So, in typical Sagitarian fashion, I thought that today I would dedicate this blog to her, and do a quick slow-cooker 101 for those who may need to be reminded of the basics.

Jen's Crockpot 101:

Pretty much any meat can be made in the crockpot. Here is a basic guideline if you don’t want to follow a recipe.

Add in any meat that you have on hand (beef, pork, lamb, chicken breasts, chicken legs, chicken thighs). This is also your chance to use those tougher cuts of meat such as:
Beef: round, brisket, flank, plate, shank, shin, leg, and chuck Flank steak (beef)
Pork: shoulder or butt
Lamb: shank or shoulder

If you have time brown the meat first in a skillet. If you don’t have time don’t worry just throw them in. You can even pull frozen meat and throw it in – Just add in a couple of hours more cooking time.

If you have any “sturdy” vegetables on hand throw them in if you want (potatoes, whole or cut up, carrots, celery, mushrooms, parsnips, rutabaga, cabbage in chunks). Any other veg are still fine to add, but keep in mind that they will contribute more to the sauce, and will not likely remain whole. Good choices include: tomatoes, zucchini

Add one can of any kind of any condensed soup (mushroom, chicken, celery, broccoli and cheddar etc.) Alternatively, if you have “packet sauces” like beef gravy, dried soup mix etc. these can be used in place. But boost up the liquid to the max amount in the next section.

Add ½ cup – 1 cup (or so) of any liquid (beer, wine, water, apple juice, tomato juice, chicken broth, beef broth,) You can also pitch in ½ to a whole cut up lemon in there too if you want a more acidic taste (perfect for lemon chicken, or greek lamb)

Add about ¼ tsp each of salt and pepper

Add ½ - 1 tsp of any seasoning you have on hand in any combination (oregano, basil, steak seasoning, garlic powder, onion flakes, real garlic, Italian seasoning etc).

Cook on low for 8-9 hours or on high for 5-6

Serve with any combination of rice, pasta, potatoes, salad, other veg.

It's the staff that make the store

My favorite grocery store is actually a Food Basics in St James Town, also known as "The Hood". The clientele is mostly a combination of East and West Indian, and as a result the store has a great "International" section where I can find everything from three kinds of jerk seasoning, to easily reheatable Punjabi curries, to tinned Turkish vine leaves, and dips. And even though in a poorer district of the city, the produce is consistently better than many other supermarkets I have been to. There is always lots of selection, and stock is replaced regularly. And when there is an advertised special, regardless of whether it is the last day of the sale or not, there is always stock to be found, which cannot be said for many other stores (one of my big bones to pick with Shoppers Drug Mart who consistently runs out of advertised product specials on the first day)

Being located in a poorer part of town, there have been times that I have run into an assortment of questionable characters, either street people who are wandering about the aisles looking for warmth in the winter, people with questionable personal hygiene, or mental health issues, or even families who have no control over their children and scream relentlessly at them as they chase them through the aisles. But the reason why I love this store the best is because of the staff, most notably the produce guy. Every time I go to the store he is the first person to great me with his friendly crooked smile. He asks how my week has been, and lately whether I have been able to find another job yet. If I am shopping on a Tuesday, as opposed to my regular Friday, he will note my change in schedule. He is always quick to tell me about the store specials, and has on numerous occasions gone to the back in search of fresher produce for me. If I can't find a particular product he has even stopped what he was doing, and not only taken me to the aisle, but also to the actual product on the shelf. He is not a conventionally good looking guy, or a smart guy, or would even be considered articulate by any stretch of the imagination. To most people he would appear shy, and maybe even a bit strange, and I can’t remember the exact moment when we went from being strangers to being familiar. But I would have to say that he is a big reason why I look forward to shopping there since he makes each visit memorable. Don't get me wrong, I also love the sterility of the upscale mega marts found throughout the city. I just don't get the same level of interraction from the pony-tail girls with the impeccable french manicures who honestly don't care if I find the antipasto in aisle 3.

Today I also had the pleasure of spending about five minutes with our check out gal, who, with great animation, told us a story of the lady who tried to steal a huge box of tide by placing it in the bottom of her grocery cart and swiftly pushing it through the cash, hoping the cashier wouldn't notice. She also told us the story of a guy who tried to steal over $ 200.00 worth of meat by pretending it wasn't in his enviro bag. Her head bobbing side to side with a noticeable Jamaican accent she decreed: "I'm not gonna risk my life for some guy who wants to steal meat. How much do you think they pay me here?!?!" I am sure that the line-up behind us wasn’t impressed since she actually stopped scanning the items to enthusiastically tell us the story. But my guess was that no one was going to mess with a big Jamaican woman waiving her arm about in the grocery store in the hood. And it SO made my night, and once again confirmed for me that it is in fact the staff that makes the store!

The holy grail of stain removal

If you have seen the movie "My Big Fat Greek Wedding" then you will recall the father who used Windex as the cure-all for diseases as well as cleaning. Well, I feel the same about Pine Sol. Let's face it - It smells pretty nasty. Even the lavender version smells toxic. However, I have to say that it is by far the BEST grease remover for clothing that I have ever found. I have a spritz bottle filled with Pine Sol that accompanies me to the laundry every time. Simply spray the affected stain and launder as usual. The great thing about it is that you don't have to rub or scrub the stain whatsoever, which may damage the fabric. AND it doesn't harm even your finest silks. Don't believe me? Try it for yourself...I swear it's true. AND...it often goes on sale for $.99 a bottle at your grocery or drug store, and as you know, I love a deal. That is at least $1.99 cheaper than I have ever found a bottle of spray and wash :)

The ultimate trifle

Trifle has been a regular at all family special occasions for as long as I can remember. Back when I was a little girl my mother used to use syrupy tinned fruit salad, day-glow jello, and Byrds custard as filling. Today, I have modified the version to take advantage of fresher, lighter ingredients, while staying true to my mother's legacy.

Choose any clear deepish bowl-like container for the trife. (I used a shallow vase for Easter to accomodate a smaller portion)

Ingredients:

I package of small jelly rolls (usually six to a package) left open for one day (they work best when they are slightly stale)
I tin of President's Choice custard
1 half bag (approx) of any frozen berries that have been defrosted and strained (I prefer Europe's Best Raspberries of Blueberries) Alternatively fresh berries rock too. I would plan for at least two pints or a quart.
1 package of jello (I use diet raspberry but feel free to use regular)
1 small container of whipping cream (seasoned with a bit of sugar and Grand Marnier or Rum)
Cream sherry, (such as Harvey's Bristol Cream) and Grand Marnier (or substitute any other liquor such as rum, amaretto,)
Any combination of fruity gums, shaved almonds, silver dragees, sprinkles, shaved chocolate, marachino cherries, or candied fruits for decorating the top

Cut the jelly rolls into fours and layer along the bottom and a quarter of the way up the sides of the container. You will likely have some left over. Freeze in a zip lock bag until you need them next. Sprinkle LIBERALLY with cream sherry and Grand Marnier (or chosen liqueur)

Prepare jello in a separate container at half strength (1 cup hot water only) and stir until completely combined. Pour over jelly roll, completely saturating each piece. Put in fridge until set.

Once set pour the fruit onto the set jelly rolls and then top with the tin of custard. Whip the cream with a teaspoon or so of sugar as well as a sploosh of grand marnier or alternatively rum and spread over custard. Right before searving top with jellies/almonds/toppings of choice and refrigerate until serving.

The whole thing can be prepared the day before and kept in the fridge

An old fav in Chinatown

I remember when my dad first took my mom and I to Kings Noodle in Chinatown at Dundas and Spadina, over twenty years ago . In the car ride there dad warned us that it wasn't like eating in a western restaurant and that we just needed to approach dinner with an open mind. We were seated around a large round table with four, maybe six other diners. Menus were all in Chinese, and we were the only caucasion diners in the place. Dad ordered swiftly and I can remember the order by heart: House special chow mein, chicken with seven kinds of mushrooms, and a plate of rice with glistening barbequed duck and pork. I remember the food arriving so quickly that we couldn't believe it. I recall looking around the table at our fellow diners who were slurping away happily on congee with intenstines and fish balls, and steaming plates of noodles and sides of gai-lan. My mother, mortified I am sure at having to dine communally in a less than immaculate setting, never let on that anything was less that perfect. I knew that I was hooked at the first bite, and still regularly crave the salty, slightly crunchy, savory noodles. The restaurant was spruced up a number of years ago (including their loos thank god) and the place has a new, almost hip vibe. Prices have increased, and portions have shrunk over the years, but the product has remained consistently good. It is also nice to be able to look in the kitchen at the back and not cringe like I did in the early days. I even saw Susur Lee dining at a nearby table just a month ago. New favs also include their yummy spring rolls and wonton soup. Warnings: Some clientelle over the years have been observed to treat the restaurant like their private quarters. Just tonight we observed a mother clean out her daughter's nasal cavity at the table next to us. Try to keep your eyes on your own table and you should do fine. Four or more people sharing can expect to pay no more than $15 a piece and leave the table stuffed.