Tuesday, December 25, 2012

Marinated Mushrooms

Christmas Snack PLATE
In my Family our Christmas table is always covered with Special Cheese, oysters, crackers, smoked Salmon, hot pickled beans and SO many good things to slowly graze on throughout the day
I am missing my family this Christmas
But will see them soon when they come to visit me at my new home later this week
So I prepare snacks for my table for when they arrive
one of the things I made is Marinated mushrooms
These are super easy to make and are crazy good ...you can dream up all sorts of ways to use them
Toss them in a salad, use them on quick tortilla pizza's or just stack in a cracker with cheese and other goodness.
I scooped this recipe from Penny
an incredible cook
a fabulous Grandmother

Marinated Mushrooms

1 Lb Fresh Medium sized Mushrooms
1 1/2 Cups Water
1 1/2 Cups Cider Vinegar (or 1/2 white and 1/2 Cider)
Pickling Spice
1 Hot Dried Red Pepper
2 1/2 tsp Olive Oil (I use less)
1/4 tsp Basil (crushed)
1/4 tsp Oregano (crushed)
1/4 tsp Chopped Fresh Parsley (No stems!)
2 Cloves Garlic, minced
Pinch of Thyme
Salt & Pepper


Wash mushrooms & trim stems.  Put into Large pot with Water and Vinegar.
Put your Pickling spice into a cheesecloth tie with cooking twine add to pot
Bring to a boil...let bubble away for 5 mins then turn off heat, cover and let sit for 1-2 Hours
Drain, Rinse, and pat dry with paper towel.  Put in Jar or bowl toss with olive oil, Garlic, Herbs and Salt & Pepper.  CHILL.  Keeps well in fridge for a long time!
Aishie Girl

Sunday, December 9, 2012

Wild Rice Side Dish

Craving something different
flipping through my gigantic pile of Food Mags
Found a nice recipe for Rice stuffing
BUT I decided that this would be a very nice side
as well as left overs for lunch
Turned out SO yummy
you should try it !
I imagine it would be amazing stuffed in an Acorn squash

NOTE:  I made a half order of this since I wasn't sure how my family would like it. SInce this recipe serves 12!
The dried cherries are a bit pricey but I went for it since I just needed something different so I figured it was worth the cost to make our meal exciting


2 1/2 Cups Water
1 14.5 oz can of reduced sodium chicken or veg broth
1 Cup Wild Rice
1 Cup Long Grain Rice
3/4 Cup dried Cherries
2 TBSP Cranberry Juice or Port wine (I used water)
1/4 Butter
3/4 Cup Chopped Celery
3/4 Cup Chopped Leeks (I used onion)
1/2 Cup Chopped Carrot (1 Medium)
1/4 Cup Fresh Italian Parsley (flat leaf)
1 Tbsp fresh Snipped Sage
1 Tbsp fresh snipped Thyme
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 Cup sliced Almonds, toasted
1/4 Cup reduced Sodium Chicken Broth

  1. In a large saucepan combine water and the can of broth.  Bring to boiling.  Add wild rice.  Return to boiling, reduce heat.  Simmer, covered, for 25 mins.  NEXT Add Long Grain rice.  Return to boiling, reduce heat, simmer covered for another 20 mins or so.
  2. Meanwhile, in a small bowl combine cherries and port (or water).  Cover and let sit for 20 mins
  3. In a medium saucepan melt butter over medium heat.  Add celery, leeks, and carrot.  Cook and stir for about 5 mins or until tender.  Stir in parsley, thyme, sage, salt, & pepper.Cook 1 more min
  4. Lightly greece a 2 quart casserole dish and set aside.  In a large bowl combine cooked rice & veg mixture, cherry mixture, and almonds.  transfer to your casserole dish.  (To serve today, omit step 5 and continue as directed to step #6)
  5. Cover with plastic wrap, chill for up to 24 hours.
  6. 6.  Preheat oven to 350.  If chilled, remove plastic wrap.  If desired drizzle dressing with additional 1/4 Cup chicken broth to moisten (I did this step).  Bake, covered for 35- 40 mins or until heated through, stirring once or twice.

Wednesday, November 14, 2012

Black Eyed Peas

Since moving from the little Island that I have spent 35 years of my life
Every day seems like a new adventure
My work world is no exception
Before I left Quadra I had worked at one workplace for 16 years
I grew up in that building surrounded with ladies that were more like family than co workers
venturing away from that has brought so many ups and downs
Since then I have been in two different workplaces and today as it turns out I am starting over again in another branch of CCCU
I have met SO many amazing beautiful people
SO many have inspired me in different ways
From a pretty lady that is getting ready to have her first baby ..she is as smart as a whip!
In free time she studies nutrition... she totally inspires me to know more ...I just want to pick her brain

A trained pastry chef that builds perfect rose buds from icing sugar, runs marathons, raises her two beautiful children as well as rocks a career as a lender...I baked my Dads 66th Birthday cake with one of her recipes and Facebook messenger support

Financial consultant experts that compete in Tough Mudders (crazy inspired!!!), runs marathons, and love to cook just like me!

To Insurance experts that can make a black eyed pea taste like spicy heaven with a spin on cooking that  compliment her beliefs...all her food is made fresh never from a can or frozen never prepared the night before basically SO much care and love seems to go into her cooking
One of my first days at her branch she had cooked lunch for everyone
The staff room had crock pots filled with all sorts of glorious food for everyone to share
shame since I was much too new and shy to try (I am such a stinker! I can't help it I always get so many butterflies in my tummy when I am new)

SO black eyed peas. I ordered some from a new organic grocery store I have discovered.
I have so many recipes I want to try!
This week I tried two:
A soup
and a Veggie burger

Including a couple of other ingredients that I have been craving
Kale, Beets, Millet
YOu DO NOT want to see what my kitchen looked like after making all of this
I planned on cooking a bit and studying as well
turns out I just cooked
especially since my guys aren't huge fans of kale and such I made a huge spaghetti too

Black Eyed Pea Mung Bean Wild Rice & Kale Veggie Stew

2 Tbsp Olive Oil
1 onion, peeled and chopped
5 cloves garlic, crushed
2 tspns ground cumin
Pinch chilli flakes
Sea salt and black pepper
4 carrots, sliced into thick rounds
4 celery pieces, sliced into thick rounds
8 to 10 cups veggie stock
2 x 400g tins organic diced tomatoes, unsalted
Fresh Thyme, chopped
1/2 Cup Black Eyed Peas & 1/2 Cup Mung beans
1 jar organic tomato puree1/4 cup uncooked wild rice
10 large kale leaves, washed

Directions :
Chop the kale stems finely, then rip the leaves leaves – separate in two bowls and set aside.
 Heat oil in a large saucepan.  Add onion, garlic, cumin, chilli flakes, cover and reduce the heat to low cook down slowly for around ten minutes, stirring regularly.

Add the carrots, celery and kale stems to the onion mixture, toss through to combine and continue to cook down, covered, for a further 5 minutes.  Add 8 cups of stock, tinned tomatoes, seasoning and black eyed peas.  Cover pot, bring to the boil then simmer on low to medium heat for 40 minutes.
Next  add the tomato puree and wild rice, increase heat to high to bring to a boil, then reduce heat to low/medium and simmer for 20 minutes.  Add the brown rice then simmer further for 35 minutes or until both rices and lentils are cooked.  Make sure to stir regularly throughout all the steps.

Add the kale leaves last.  You don't want to overcook them this will ensure that they stay pretty and green :) Add a bit more stock if you prefer.

Black Eyed Veggie Burgers:
Ingredients:3 small Organic Beets, peeled and chopped
1/2 cup Black Eyed Peas
1/2 cup Millet
1/3 cup raw cashews
1 cup mushrooms
1/2 cup minced onion
1 tsp fresh thyme
1 tsp Rosemary

Preheat oven to 400 degrees. Place the chopped beets on a lined baking sheet and roast for 20 minutes until tender. Remove and set aside.
While the beets are roasting, combine the black eyed peas with 1 1/2 cups water in a small pot on the stove. Bring to a boil, then reduce heat and simmer for 30 minutes until lentils are tender.
In yet another small pot, bring 1 1/2 cups water to a boil. Add the Millet reduce heat and cover for 25 minutes.
Heat one tsp oil in a large skillet over medium high heat. Add minced onion, mushrooms and thyme and cook for about 6 minutes. Both onions and mushrooms should be softened.
When you have all of your ingredients prepped and ready, start making your burgers!

 Place raw cashews in either a food processor and process until they become a flour.
Then, add beets, bulgur, onions, mushrooms and rosemary and process until combined.
Add cooked lentils and continue processing until everything has combined but still sorta chunky. 
Now time to cook the burgers.
I have tried lots and lots of veggie burger recipes and most all of them are SO sticky and make a huge mess of your cookie sheets!
SO the best thing I have discovered is using silicone muffin cups.
These are great for portion sizing and your burgers will be perfect ever time and clean up is a breeze!

Next Time to EAT the Veggie Burger bites 
I like to wrap mine in a collard green like a burrito 
perfect for on the go 
Perfect for prepping for lunches on a busy week of a brand new job
wish me luck!

Saturday, November 3, 2012

Pumpkin Spice Tea Heaven!

TELL ME you have a can of pumpkin puree left over from Thanksgiving in your pantry to try this recipe right now!!!
I am actually that person that hasn't had a pumpkin spice latte from Starbucks before
Turned off by the price (sorry big time el cheapo over here)
And never able to accept the calorie value...like if I am going to have mega calories I want food man NOT a beverage 
The ingredients I had in my kitchen 
I modified it to have water and a little bit of milk plus Stevia instead of maple syrup to sweeten 
SO Happy!

  • 1/4 cup + 1 tablespoon pumpkin puree
  • 2 tablespoons maple syrup (I used Stevia)
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ginger
  • 2 cups milk of your choosing (I used 1/4 cup 1% and the rest water)
  • 2 bags of black tea
NOTE:  If you don't have all these spices kicking around but you DO have some Chai spice tea in your cupboard you can use this instead and it works nicely :)

  1. In a small saucepan, bring all the ingredients, except for the tea bags, to a boil over medium heat. Remove the saucepan from the heat, add the tea bags, and let the tea bags steep for 3 minutes. Sprinkle with some cinnamon before serving if desired.
AShie Girl

Rainy Saturday Kale Slaw & Homemade Tortillas

Saturdays are the Best
Sleeping in on a rainy Saturday
Starting the day with a wicked Legs workout
Finally squatting 100 lbs for sets working up to be stronger takes so much patience
I am trying to keep my form deep and perfect
Today I felt strong
Made me feel like a champ
Decided I should make some champion food to fuel up
I am always so inspired by food blogs
Also I have made some amazing new friends who love this stuff too
so grateful for these lovely ladies
Today Ms Jenn made a beautiful salad that made me want salad too!
I have been craving kale big time
So off to Island Naturals to find some great ingredients
Found Beautiful Organic Kale, purple cabbage AND
Masa Harina as well to make some homemade Tortillas (yum!)

This is THE Salad I found on a blog that I love called Shutter Bean
This lady posts every Friday religiously
I love this
I love her
She is awesome
It makes me love Fridays
Its like Christmas Food Porn Day YAY!
I added some Pink Grapefruit to my salad since I didn't have Limes

Sunday, October 14, 2012

Apple Butternut Squash Soup

As soon as fall sets in I find I am excited to make soups
Soups Rock !
They are quick easy lunches for work
Amazing comforting perfect quick dinners
We like to make a simple green Salad
 sometimes whip up some biscuits, corn bread or some rustic crusty bread
Soup can make your whole family happy
I love soup ...almost as much as I love Tea ...maybe
When my son asks me if I was sent to another planet and I could only bring 3 things....
What would I bring?
Well.....Tea is always #2....
Bodo is always #1 of course couldn't live a moment without my Bodo!!
#3 might be soup...Soup OR Grego...
It would be a really tuff choice and I really love Grego so you now understand my love for soup
This weekend I sorta went GANGBUSTERS making soups for our freezer
I want to save money...I want easy lunches...I want easy warm yummy dinners so I can spend my evenings loving my sweethearts
Playing board games, telling jokes, cheering them on as they achieve glory playing Video games 
(ahhhhemmm surfing food gawker and drowning slowly in lady Grey Tea yeahhhhh)

This weekend I made 3 soups
yup 3
I now have Tons of soup in my freezer and I feel really braggy about it
I made yummy Chicken Tortilla Soup,
Put this Manly Beef Stew in the Crock Pot,
AND made this amazing Apple Butternut Squash soup MY Favourite! so spicy and yummy
I have such a hard time buying soup
SO many reasons
My biggest hate of store bought is the fact that they always put sugar in it
like why!?
This squash soup gets its sweetness from crunchy fall apples


  • 1 Tbsp unsalted butter
  • I medium Onion, diced 
  • 1 Butternut squash (peeled, cored & chopped   SAVE your squash seeds!)
  • 4 Red or Gold apples (peeled, cored, & chopped)
  • 2 tsp course salt 
  • 1 tsp ground cumin 
  • 1/2 tsp ground corriander (I use whole seeds and crush them SUPER fragrant)
  • 1/2 tsp fresh Ginger
  • 2 Garlic Cloves, minced
  • 1/4 tsp cayenne pepper
  • 1/4 tsp fresh ground Black Pepper
  • 2 Cups Chicken or Veg stock (my favourite for soup)
  • 2 1/2 cups water (more if needed)
Make Soup:
  1. Melt Butter, add onion, cook & stir till soft (4mins)
  2. Add Squash & Cook, stir occasionally until soft (about 10 mins)
  3. Add apples, spices and water (just enough to cover) reduce to a simmer & cook until very soft (30 mins ?)
  4. Puree in batches till smooth
I store my soups in Large canning jars in my freezer
Always careful to leave enough head room in the top and ensure it is not sealed 
The soup will expand when it freezes so you have to be careful to give it room 
This makes it so easy to bring your soup out of the freezer the night before 
takes up less room in the fridge 
and pops right into the microwave at work 

Wednesday, September 12, 2012

Show Stopper DIP

Seriously....I put this **** on Everything!!!!

If I make a veggie Collard Green wrap, a Asia Girl Sushi Roll, this stuff goes on it!
When I make my Green dinner salad I dump a bunch of balsamic vinegar a bit of HOT sauce (cause I put that **** on everything too)  in a small jar with a glob of this good stuff give it a shake and voila to die for show stopper dressing
I am obsessed with this right now!

Sometimes I think the real trick to eating clean and healthy is taking the time to make your food feel special...
using great spices...
Taking the time to make it beautiful..using beautiful fresh ingredients
It always makes me feel like I am living a totally charmed life
I don't forget for one second that I am

This DIP is so pretty and so delicious
take your time making it
all the steps count
Roast your nuts perfectly toasty brown
cut your cucumber into perfect tiny bits
And if you can get your hands on dried rose petals and Fresh Dill ...seriously YOU ARE BLESSED
and if you end up eating this dip with a spoon every time you visit the fridge

 just remember
I told you so !

* 2 Medium Garlic Cloves
* 1/2 tsp Fine Grain Sea Salt
* 2 Cups Greek Yogurt
* 3 TBSP Fresh Dill
* 1 Medium Cucumber, seeded and diced into small pretty chunks
* 1/3 Cup Walnuts, Deeply roasted (I use pecans, Almonds or whatever I have but walnuts are so yum)
* 2 tsp Crushed Dried Rose Petals
* 3 TBSP Chopped Dried Cranberries

How to Stop the SHow:

  1. On a small cutting board, sprinkle garlic cloves with salt.  Then mash them into a paste with a knife.
  2. In a bowl combine garlic paste with yogurt & Dill
  3. Cover and refrigerate till ready to serve 
  4. When it is show time add cucumber, nuts, roses & cranberries
Enjoy and feel blessed charmed and happy 
Asia Girl

Saturday, August 25, 2012

No Bake Protein Hearts...We Love Protein!!!


* 2 Cups Oat Flour (Put raw oats into your food processor and wiz up to make flour :)
* 1/2 Cup Water
* 1/2 C Peanut Butter or Almond Butter
* 4 Scoops Chocolate Protein Powder
* 1/4 Cup Flax Meal


In a Medium sized mixing bowl combine the water, peanut butter & protein powder.  Add remaining ingredients.
This stuff is very sticky!
Roll flat and thin between two sheets of parchment paper.
Use your favourite  cooky cutter to make shapes.
Arrange on foil lined plate
Cool in fridge


Crustless Pie

Figure Girls want pie too 

My son and I pick berries together 
I find this so amazingly calming 
almost meditative  
The heat of the summer air with just a hint of fall
The dry yellow grass underfoot 
The crickets singing in the background 
the cool of the evening air 
the changes seem to creep in so fast 

Pie is a part of fall.  I love pie.  I LOVE making pie.
Berry PIE,  Pumkin Pie, Apple Pie
But I don't love having to sacrifice my diet
and since my sweet heart is even more strict than I can EVER try to be
I have to figure a way to make treats that aren't cheats

SO a pie without crust...that should work

Apple Blackberry Pie
* 5- 8 Golden Delicious or Granny Smith Apples
* 2-3 Cups Blueberries, Blackberries or Any berries for the top
* 1/4 Cup Walnuts
* 1 TBSP Lemon Juice
* 2 tsp Cinnamon
* 1 Cinnamon Stick
* Pinch of Salt
* Agave, honey or raw sugar (sweeten to taste)
* Butter to coat pie plate
* 2-3 TBSP Cornstarch

Lets Make Pie:

  1. Wash and peal apples.  Slice with a mandolin slice into clean and as even as possible 1/8 inch thick rounds.  KEEP CORES and fruit sides that do not make rounds!  Once all your rounds are cut gently toss in a pan with lemon juice, cinnamon, nutmeg, salt, & a bit of sweetener :)
  2. Place all the apple scraps into a small saucepan.  Add about a tablespoon of water.  Cook till soft.    Blend soft apples until smooth return to saucepan.  Add a bit of the apple sauce and maybe a bit of very hot water to thickening agent in a small bowl and stir till dissolved.  Add to saucepan.  Cook until Bubbling and slightly thickened.  THIS is your binding sauce :)
  3. Now place your berries into the same sauce pan with a cinnamon stick.  Cook the same way adding a touch of lemon juice some sweetener (if needed) and some cornstarch to thicken..  Remove from heat when soft.  DO NOT BLEND.  Set aside to add to the top of your pie.
  4. Rub some butter on the bottom of your pie plate and sprinkle with cinnamon.  Arrange a layer of apple rounds.  Then brush with a think layer of binding apple sauce.  Repeat till apples are gone. Spoon blackberry mixture on top.
  5. Place pie on baking sheet (in case of runoff) bake in oven @ 350 for 30 -40 mins or until apples are cooked through.  Add walnuts to top near end of cooking time so they do not burn.
Allow your pie to cool completely before cutting.  
xoxo Asia Girl