31 October 2009

Panago Pizza

Tropical Chicken and Quattro Formaggio.

29 October 2009

Midnight Salad

I had the same thing as yesterday; see below. Then at midnight I cleaned out my fridge and made a salad with it: avocado, spinach, sprouts, green pepper, radishes, celery, Romano cheese, basil, green onions, toasted pumpkin and sunflower seeds, black pepper and blue cheese dressing.

Trader Joe's mashup

A perfect Trader Joe's instant marriage of American Multigrain Pilaf and Indian Pav Bhaji, topped with Romano cheese and fresh basil.

28 October 2009

Pizzo Pizza

Tonight saw a return to my roots with a Pizzo pizza slice on my way out.

26 October 2009

Some Food

To be quite specific, dinner went as follows:
• an apple on Hastings Street
• one tiny carnitas taco from La Taqueria (several such tacos pictured above) with the Role Mach Electric Band (not pictured above)
• a couple "chocolatey mint" Girl Guide cookies and a Stella Artois
• two slices Bergländer whole rye bread with strawberry cream cheese in bed following a glorious nap

• Smarties ice cream soup (because my freezer does not work very well)
• midnight oatmeal with brown sugar

Safe Amp Sashimi

Spicy Tuna Sashimi and Edamame at Hoko's at the Safe Amplification Site Society general meeting.

25 October 2009

Salads I Have Known

This wonderful tomato-olive-basil-garlic salad. (Recipe here! [the second one]) Besides a little olive oil, this salad needs no dressing, because the dressing naturally comes into being through the mixing of the water from the tomato and the flavours of the garlic, green olive and basil. A Truly Great Salad.

Also, a mixed salad of these random ingredients: green peppers, celery, fennel, dill, carrots, sprouts, spinach, radishes, green onions, grape tomatoes, chickpeas, toasted sunflower, flax and pumpkin seeds and pine nuts and Romano cheese, with cucumber dill dressing.

23 October 2009

Meatloaf & Crudités

Leftover meatloaf, ice cream, red wine and crudités with Lynley.


Dinner for the next few days will be easy. Leftover meatloaf and salad. (Also, President's Choice instant oatmeal.)

21 October 2009


Thanks to some Saveur Facebook spam, this morning I discovered that I already had all the ingredients I needed to make meatloaf. Which I've never made before. So I combined these two recipes and came up with my own.

Michelle-Meals Meatloaf


1 Tbsp butter

1/2 stalk celery, finely diced
same amounts finely diced carrots and green peppers
1/2 large onion, finely diced
2 cloves garlic, diced

salt and pepper
just under 1/2 cup ketchup
1 tsp Worchestershire sauce

1 lb ground meat (I used turkey and beef)
1/3 cup spinach chiffonade
1 cup breadcrumbs
1 large egg
6 slices bacon

1/4 cup ketchup
1 Tbsp grainy mustard
1 Tbsp brown sugar


Preheat oven to 350°F.

Melt butter in a skillet on low heat and sweat mirepoix (about 7 minutes); season with salt and pepper. Mix in ketchup and Worchestershire sauce; cook another minute or so.

In a large bowl, combine ground meat with cooked mirepoix mixture, spinach, breadcrumbs and egg. Don't overmix! (or it could get tough.)

Line a baking tray with foil and combine glaze ingredients in a small bowl.

Shape meatloaf on tray, approximately 5" x 10". Or whatever looks right. Top with bacon slices, and smother with half of the glaze. Bake for half an hour, coat with the rest of the glaze, then bake another half hour or so.

Let meatloaf rest about 15 minutes before cutting.

End notes: The meatloaf formed a nice crust, but this crust stuck to the foil . . . maybe I should flour or grease the foil next time, or sprinkle with breadcrumbs? It was also kind of falling apart; maybe I'll add another egg next time. It could use maybe a bit less ketchup and a bit more Worchestershire sauce. Maybe it's because I used so many of the same ingredients as the Thanksgiving stuffing, but it tastes like there should be some green olives in there. And maybe some parsley, or some kind of herb. Overall: tasty. But the recipe needs a little work.

20 October 2009

Kale & Avocado Salad

Apparently living on a diet of mostly salad does not protect you from getting sick. I wish there was some chicken soup laying around but all I had were these vegetables, sooo . . . another kale and avocado salad. This time, I massaged the oil (3 Tbsp) and (just a little) rock salt into the kale (finely chopped, stems removed), then added some spinach and massaged one avocado in. I didn't massage for as long as usual because it hurts to move. Then I mixed in the juice of half a lemon, red pepper flakes, some chickpeas, grape and sun-dried tomatoes, green onions (the white ends) and another avocado, coarsely chopped.

Too much kale! After I took this picture I added a lot more chick peas, and then it was better. I didn't really have the energy to eat, which is ok because it takes very little of this to fill you up.

19 October 2009

Pink Salad

I learned to make this salad in my cooking class:

3 roasted beets (1 hour, wrapped in foil, at 375°F), 2 oranges, one apple, 1/2 bulb of fennel, dill, toasted pecans (candied with a little oil and brown sugar), spinach and dressing: olive oil, lemon, dijon mustard, salt, pepper and toasted fennel seeds.

Tossing the salad turned my hands as pink as everything else in it. In fact everything in my kitchen is pink right now.

18 October 2009

Tomahawk Restaurant; Waldorf Salad

We ventured to North Van for birthday-hangover-brunch at the Tomahawk Restaurant today.

I went all out and got the Skookum Chief burger: onions, lettuce, organic ground beef patty, Yukon bacon, egg, aged cheddar cheese, hot dog wiener, tomato, and Tomahawk special sauce. There, I have conquered the ultimate Tomahawk burger. Next on the list: the db burger at db Bistro Moderne: a top sirloin burger filled with braised short ribs and black truffle, served on a toasted parmesan bun with pommes frites for $28.

For dinner I just made a variation of the Waldorf salad -- apples, celery, pecans and spinach with blue cheese dressing. I was reminded of this salad, which I made fairly unsuccessfully when I first started this blog, in a recent episode of Madmen where Don Draper meets with Conrad Hilton at the Waldorf-Astoria: "It's so good," says Hilton, "they named a salad after it."

Lentils; Birthday Desserts

I cooked this. I forgot what it's like to make something warm at home. It's pretty nice. Anyway I used the remnants from Thanksgiving stuffing -- mushrooms and finely diced onions and green peppers -- with lentils and two sliced cloves of garlic, and salt and pepper. It was surprisingly good.

Unbelievable Richard's-birthday desserts by Claudia -- Tres leches cake with two homemade ice creams: chocolate peanut butter, and vanilla with candied bacon! Giving Claudia an ice cream machine for her birthday was probably the best idea I've ever had.

Edit: Also I ate some Panago pizza and drank from a whale mug. Janos Sitar photos

17 October 2009

Mis Trucos

We ate at Mis Trucos for Jesse's birthday, in what looks like the living room of an old heritage house (the old Davie Village Café). The menu ranges from tapas bites starting at $1.75 to fairly priced small and larger dishes. Everything looks so good that you want to try it all, so while the prices seem quite low, you end up racking up a bill pretty quickly . . . not that it's not worth it. I had the foie gras & chicken liver mousse crostini with sweet onion jam, chorizo-stuffed squid (above) and white truffle & king crab risotto. $15 pitchers of sangria, and for dessert: a Claudia coffee cake, sliced up and served by the restaurant for a small(ish) fee.

15 October 2009

Salad with Hard Boiled Egg

Salaaaaad. Mixed greens, red cabbage, sprouts, carrots, cucumbers, green peppers, heirloom tomatoes and green onions, with flax seeds, toasted pumpkin seeds and pine nuts and a hard boiled egg. Dressing was the usual homemade -- olive oil, lemon juice, mustard (Grey Poupon this time), honey and pepper.

14 October 2009

Leftover Salads

So, I just finished last night's salad tonight. And then I had fruit salad made from the leftover fruits from Thanksgiving's fruits-en-papillote. With cinnamon, pepper, brown sugar and mint, but no dark rum this time, since the partygoers thought it a good idea to polish it off once all the bottles of wine and sake had disappeared.

13 October 2009

Salad for Dinner?! Whaaaaat?

Mixed greens, red cabbage, heirloom tomatoes, mixed sprouts, green peppers, celery, carrots, cucumbers, green onions, homemade croutons, toasted pumpkin seeds, pine nuts and flax seeds, and shredded Asiago cheese. Served with cucumber dill dressing and the season 2 finale of Entourage.

12 October 2009


Lazy end-of-holidays meal tonight at Darchin. I had Shevid baghali polo ba mahicheh -- roasted lamb shank with dill basmati rice and fava beans. They've finally got their menu posted on their website, delightfully typeset in Comic Sans.

An evening with Jewkes and Marchand

Happy Thanksgiving! This year I'm thankful for my wonderful and delicious friends.

For a potluck dinner, I made my mom's stuffing, which is pretty much my favourite thing about holidays. This was my first time making it; it wasn't perfect, but it was close enough . . . usually my mom uses ground pork but there was none to be found at No Frills, so the ingredients went something like this, and roughly in this order: ground turkey, ground beef, green pepper, celery, onion, sage, salt, pepper, mushrooms, stuffed green olives, raisins, breadcrumbs, white bread, egg and rum.

Jesse's beautiful bird.

The spread.

I also made Fruits-en-Papillote, a recipe from my cooking class: Mango, pineapple, peaches, strawberries and raspberries, with dark rum, cinnamon, brown sugar, pepper and mint. Wrapped in parchment paper and baked in the oven at 350°F for about 20 minutes? And served with vanilla ice cream.

11 October 2009

The Clubhouse

Yam tempura and edamame at the Clubhouse. And Grace in a onesie singing In Da Club. It doesn't get much better.g

10 October 2009

Astoria Burger

I accidentally napped through dinner plans last night, so I ended up eating this burger and salad at the Astoria. According to the very friendly chef, all ingredients are organic. Janos Sitar photo

08 October 2009

SALAD and the other Deliciousness Secrets

Sorry . . . this blog might be about to get boring and repetitive. I've discovered that it's possible to be lazy AND eat healthy at the same time. Who knew? Tonight's salad consisted of, again, red cabbage, celery, green onions, radishes and carrots, and avocado, chicken, Asiago and toasted sunflower seeds. Dressing: lemon juice, olive oil, honey, dijon mustard, salt and pepper.

Other secrets to deliciousness in salads:
• cheeeeeese
• add protein, such as chicken or smoked salmon or egg
• if adding nuts or seeds (see yesterday's secret to deliciousness), toast them (about 5 minutes at 200°F)

07 October 2009

SALAD and the Deliciousness Secret

I wasn't even hungry tonight but figured if I didn't eat I'd wake up starving around 2am. So I threw together a salad of red cabbage, radishes, carrots, celery, green onions, pine nuts and flax seeds with cucumber dill dressing. Nuts: the secret to deliciousness in salads.

06 October 2009

Rainbow Chard with Roasted Chickpeas

Tired of looking at the chickpeas sitting around in my fridge, I made this again. This time I used rainbow chard, with roasted chickpeas, garlic, green onions and red pearl onions, and mixed in a healthy dose of shahi garam masala.

05 October 2009

Salad: Nature's Speed

I was hanging out amongst a pack of wild raccoons in Stanley Park on Saturday, in between a couple who was feeding them and a sign that said "DO NOT FEED THE ANIMALS." The sign further expounded that by filling the animals full of products such as bread, we are robbing them of all the nutrients they would otherwise ingest from the various plants and vegetation they eat naturally, thereby impairing their health.

Something strange happened the next day. Following a week of eating about 700% more vegetables than usual, I suddenly found myself filled with boundless energy -- I woke up at 6am and read a book, made chicken and egg salad, built a bookshelf, cleaned out my closet, kitchen and bathroom, rearranged my furniture, did some sewing and played my trumpet. At 10pm I still hadn't felt the need for a nap, and went for a walk and was still filled with so much energy that I started jogging . . . right to the grocery store to buy more vegetables. It's like I've discovered natural speed. I know I can't eat salad everyday, but it's obviously something that needs to be a bigger part of my life, and maybe by keeping chopped vegetables on hand in the fridge, I can throw together a salad on those days when there is no time, rather than paying a visit to the pizza place.

And so . . . here's one from the early days of Michelle-Meals . . . the kale-avocado massage salad! Featuring sun-dried tomatoes, green onions and radishes, and accidentally too much white coral sea salt.

03 October 2009

Egg & Chicken Salad Sandwiches

I can't believe I made it through Week of Salads! And none of my produce went bad either -- I ate it all, and then some. I also saved a lot of money doing this. And how did I manage to eat at home all week? I have no idea. Anyway I made chicken salad and egg salad sandwiches on Asiago bread with avocado for dinner. Yay bread!

Week of Salads -- Mint Chiffonade, Honey, Hard-boiled Eggs

Two salads today.

First of all, I perfected the Grapefruit, Avocado & Mint salad. This time, I made a mint chiffonade, having learned its definition this week in a book I'm working on. And I discovered the missing ingredient in the dressing: just a bit of honey.

Salad #2: Mixed greens, celery and radishes, with hard-boiled eggs and toasted sunflower seeds. Topped with a concoction of lemon juice, dijon mustard, honey, salt and pepper and a touch of horseradish, mixed with Trader Joe's sweet poppy seed dressing.

02 October 2009

Week of Salads -- Repetetive Salad

There was still over half a roasted chicken left. So in the spirit of unwastefulness and poverty, tonight I ate more of it with mixed baby greens, red cabbage, celery, asiago, sunflower seeds, chickpeas and flax seeds with blue cheese dressing. It was ok. There's still more chicken and greens left . . . sigh. Damn, salad is filling and cheap. And healthy. I ate pasta at lunch today because I think for the first time ever my body was actually craving carbs.

Week of Salads -- Chicken, Baby Greens, Cabbage

Ok, so I kind of cheated. Sure, I ate a salad, but I bought a Safeway roasted chicken and ripped it up on top of it. I couldn't help it; it had to be done. So that was . . . chicken with mixed baby greens, red cabbage, celery, radishes, pine nuts and asiago and cracked pepper, with Trader Joe's Sesame Soy Ginger dressing. Ripping the limbs from the chicken carcass may have caused a little subliminal trauma, because for the rest of the night wherever I went, wherever I turned, all I could smell was roast chicken. I couldn't escape it.
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