Farley Mowet

There is some sanity in the world and it isn't in Toronto....

Farley Mowet


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Looks like the "ring of fire" development is in or around an Indian Reservation. The Provincial Government has to build roads and probably even a railway. It is obvious that the Liberal Government is really going to take it easy when developing this area, when it comes to even taking Ore out of the ground.



The only thing our Liberal Leader has done go to Vale when they made some kind of expansion in Sudbury, that has nothing to do with the "Ring Of Fire". The Liberal Government is saying to us here that Vale is doing enough in the north. The Ore in the "Ring of Fire" is staying in the ground.



Instead we are going to have nutritional labels on the restaurant menus, when we go eat out.....















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Sunday, February 26, 2017

Vietnamese Beef Noodle Soup







2 litres or 8 cups of quality beef stock (I use Campbells)
1 onion sliced
1 tablespoon grated ginger
1/2 teaspoon of Chinese five spice power
1/3 cup Kikoman soy sauce
Juice of one lemon
500g/ 1lb fillet steak thinly sliced
3 tablespoons of fish sauce
180g/ 6oz dried Chinese noodles or rice vermacelli noodles
1 bunch of mint chopped
1 bunch of coriander chopped
1 bunch of bok choy chopped

Place stock, onion, ginger, Chinese five spice powder, soy sauce, lemon juice in a large saucepan on the stove. Bring to the boil, reduce heat and simmer for 10 minutes.  Meanwhile place noodles in a bowl and cover with boiling water. Allow to soften for 5 minutes.  Separate noodles and decant equally into four serving bowls.  Toss beef, fish sauce and Bok Choy to the soup mixture.  Cook for  another minute or two. Just before serving add the herbs to the soup mixture and stir through, reserving a few leaves for garnishing.  Ladle soup mixture over the noodles, garnish with reserved herbs and serve.

So there you have it a simple crowd pleaser.

http://www.desireempire.com/2012/10/vietnamese-beef-noodle-soup-for.html

Vietnamese Cabbage-and-Chicken Salad

YIELD: 4

1 pound boneless, skinless chicken breasts (about 3)
3 teaspoons salt
2 tablespoons Asian sesame oil
1/2 jalapeño pepper, seeds and ribs removed, sliced
1 1- inch piece fresh ginger
2 cups water
1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
2 tablespoons cider vinegar
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons lime juice
3 carrots, grated
3 radishes, grated
4 scallions including green tops, chopped
2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
1 tart apple, such as Granny Smith, cored and grated

1. Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds.
2. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes.
3. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.

Wine Recommendation: German rieslings, so often shunned at the table because of their sweetness, can be a sublime match for Asian cuisine. That sweetness acts as a foil to both the heat and the saltiness of the dishes. For this Asian salad, go with a kabinett from Germany's Mosel-Saar-Ruwer region for best effect.
Notes: Asian fish sauce is available at Asian markets and most supermarkets.

Quick From Scratch Soups & Salads, Food & Wine
JANUARY 1998

Saturday, February 25, 2017

Vietnamese Chicken

 1/4 cup Scallion; coarsely chopped
1 Garlic clove
 1 tb Clam juice
 1 1/2 tsp Soy sauce
 1 tsp Sugar
 1/2 tsp Five-spice powder
 1 lb Chicken thighs; skin removed
To prepare marinade, in gallon-size sealable plastic bag, combine scallions, garlic, clam juice, soy sauce, sugar and five-spice powder. Add chicken; seal bag, squeezing out air; turn to coat chicken. Refrigerate at least 4 hours or overnight, turning bag over occasionally. Place grill rack 5: from coals. Prepare grill according to manufacturer's directions. Grill chicken 25-30 minutes, brushing with marinade and turning occasionally, until chicken is cooked through.

VIETNAMESE CHOCOLATE COFFEE SMOOTHIE

MAKES 1 SERVING.
Blend 1/2 cup chilled coffee, 1/4 cup sweetened condensed milk, and 1 cup ice. Top with chocolate shavings and chocolate syrup. SERVE & ENJOY...

Friday, February 24, 2017

Vietnamese Fresh Spring Rolls






"These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces." — Paula 

PREP 45 mins COOK 5 mins READY IN 50 mins

Ingredients 
Original recipe makes 8 spring rolls
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

Directions
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Footnotes
The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce and rice wrappers can be found at Asian food markets.

http://allrecipes.com


Vietnamese Restaurant-Style Salad Rolls







•2 ounces vermicelli noodles
•8 large round rice paper wrappers
•1 cup mung bean sprouts
•1/2 cup cucumber, cut into thin strips to make 1/2 cup
•1 medium carrot, shredded
•8 2-3inch strips of head lettuce

•Sauce:
•1/4 cup hoisin sauce
•3 TB peanut butter
•3 TB water

Preparation:
Make vermicelli according to package instructions, set aside.

Soften 1 rice paper wrapper by immersing in warm water until soft (about 10-20 sec), carefully remove and place flat on a large plate or cutting board. Be careful not to let the paper fold on itself when removing the wrapper from the water.

Place 1 piece of lettuce in the middle of the wrapper, add 1/8 each of the vermicelli, cucumber, carrots, and sprouts. Roll rice paper as you would a taco, tucking in the sides, it should stick to itself easily. Repeat for the remaining 7 wrappers.
Makes 8 rolls. 

For the sauce, mix the ingredients until smooth. Sauce can be split into small bowls for each guest to dip rolls into. For variation, add thin pieces of chicken, beef, or small shrimp.

Thursday, February 23, 2017

vietnamese-style beef & noodle broth







Inspired by pho - traditional Vietnamese soup - this one-pot meal is garnished with crunchy mung bean sprouts and chopped fresh basil. You could also serve it with lime wedges and a bottle of Asian chile sauce, such as sriracha, on the side.

Yield: 6 servings, 1-1/3 cups each
Prep Time: 15 mins
Total Time: 30 mins

ingredients
2   teaspoons canola oil
1   pound beef flank steak, very thinly sliced against the grain (see Tip)
4   cups chopped bok choy, (1 small head, about 1 pound)
4   cups reduced-sodium chicken broth
1   cup water
4   ounces wide rice noodles
2   teaspoons reduced-sodium soy sauce
1 1/2  cups mung bean sprouts
4   tablespoons chopped fresh basil, or to taste

directions
1. Heat oil in a Dutch oven or soup pot over high heat. Add beef and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.
2. Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add broth and water, cover and bring to a boil. Add noodles and soy sauce; simmer until the noodles are soft, about 4 minutes. Return the beef to the pot and cook until heated through, 1 to 2 minutes more. Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot.

Tips
1. Tip: If you have a little extra time before dinner, put the flank steak in the freezer for about 20 minutes to help make it easier to slice thinly.

nutrition information
Per Serving: cal. (kcal) 235, Fat, total (g) 8, chol. (mg) 33, sat. fat (g) 3, carb. (g) 19, Monosaturated fat (g) 3, fiber (g) 1, pro. (g) 22, vit. A (IU) 1944, vit. C (mg) 15, sodium (mg) 209, Potassium (mg) 451, Vegetables () 1, Starch () 1, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet

http://www.eatingwell.com/