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oeb breakfast co.

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I’ve been wanting to check out OEB Breakfast Co. for a while now and I finally got an opportunity a couple of weeks ago. I had attempted once before but the over one hour wait was not going to work for my little guy. This time, I met a friend early on a weekday and we were seated within a few minutes. Definitely the best time to go.

Opened almost four years ago, this cute little place is located conveniently on Edmonton Trail. The menu is extensive and it was so hard to decide what to have. I had heard many things about their Box’d breakfasts and thought I’d give one of those a try.  I went with A-Lott A-Lox -poached eggs, herb potatoes, Quebec curds, cured salmon, fresh dill, Spanish capers, brown butter hollandaise – all served in a little takeout box.

The food was so good! The eggs were cooked perfectly and the soft yolk oozed over the herb potatoes and cheese curds. The salmon was fresh and the hollandaise was perfect.

My friend had the vegetarian option and the eggs sprinkled with paprika and sitting on top of avocado and tomatoes looked so delicious.

There are still so many menu items to try, I can’t wait for my next visit. Breakfast anyone?

OEB Breakfast Co. on Urbanspoon

stampede breakfast and leftover popcorn

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Wow, it’s been a crazy day! We started off our day at the Ismaili Stampede Breakfast. Hard to believe that this annual tradition is already in its 17th year! The crowd was addressed by Premier Redford, everyone’s favourite Mayor and Commander Hadfield. I think everyone was excited to see a real life astronaut!

We were served up some good Stampede grub, pancakes, but also some eggs and bharazi, an East African dish.

Although our week was just as crazy, we managed to squeeze in a movie. Q was so excited to see Despicable Me 2 and so we went with his cousins to the movies. How cute are those minions!

I love the movies! I always get some popcorn, because really, movies and popcorn go hand in hand. I always have so much leftover though and find myself snacking on it for days. While snacking on my salt and vinegar/white cheddar popcorn today, I was reminded of Julie’s recipe for Sriracha Caramel Popcorn. Of course, I had to make some and I’m so glad I did. The hint of heat hit you after you got the bit of sweet. It was just the snack I was looking for. Check out the recipe here.

fibre 1 almond & cluster delight cereal…and a box for you!

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Having an energetic four year old means I need to ensure he has the proper breakfast to keep him going during the day. As much as I try and tempt him with eggs, his first choice is always cereal. I always try to look for cereal that is nutritious but will get him excited. With 40% of your daily-recommended intake of fibre in one bowl, I was happy to find that the new Fibre 1 Almond & Cluster Delight Cereal kept both him and his mamma happy.

The sweet cereal was tasty and filling and the flakes had quite the crunch. My favourite were the almond-filled clusters and the slivered almonds – I am a bit of a nut freak. It was perfect with milk but also great to take on the go for a quick snack for Q…and me!

Want to try a box for yourself? Head on over to the Life Made Delicious Facebook page where, until June 25th, you can order a coupon for a free box. If you prefer, you can choose a coupon for one box of Honey Nut Cheerios Hearty Oat Crunch. The coupon will be redeemable for one day only, July 16th.  While you’re on their Facebook page, be sure to check out the other great products that they have launched such as Nature Valley, Fibre 1 bars, Golden Grahams OR Cinnamon Toast Crunch treats. The coupon for these tasty treat can be redeemed on July 23rd.

Disclosure – I am participating in the Fibre
1 Almond & Cluster Delight Cereal blogger campaign by Mom Central
Canada on behalf of General Mills. I received compensation as a thank
you for participating and for sharing my honest opinion. The opinions on
this blog are my own.

paya for mother’s day

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On Saturday, hubby and I headed to Banff for the Rocky Mountain Wine and Food Festival. It was a lovely day to go and we enjoyed some amazing food. Lamb, Scallops, Plantain, Chocolate Dipped Baklava, Seafood Risotto – it was amazing!

The next morning Q came running into my room with a bag full of presents, some things he had bought me, some he had picked out from his toy collection. He has the biggest heart ever!

We had invited our families over for a Mother’s Day brunch. This year, I wanted to do something different, something a little Indian. I figured it would be a nice surprise and a slight change from the eggs we were considering doing.

I decided on paya, a favourite for both moms.  Paya is an Indian/Pakistani dish made with goat trotters.  The flavourful broth is eaten with french bread and then the marrow from the bones is eaten.  I find that people either love it or hate it. Hubby didn’t want me to work too hard but this was the easiest of meals. I tossed everything into a slow cooker the night before and it was ready to go in time for brunch. The meal was a success and it was minimal effort for a lot of praise.

Paya

2 pounds goat trotters
3 medium onions, blended
3 cinnamon sticks
10 black peppercorn
5 cardamom pods
5 cloves
2 TB salt
2 tsp crushed garlic
2 tsp crushed ginger
1 tsp chili powder (or more if desired)
1/2 tsp turmeric
1 tsp paprika
cilantro

Wash the trotters really well and place in a slow cooker.  Add the onions and spices, except for the paprika and cover with enough water.  Let cook for 8 to 10 hours on low.  Right before serving, add the paprika, enough to get the desired colour. Sprinkle with cilantro and serve with french bread.

avocado chocolate chip cookies

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We love avocados around here. We put them in everything, from eggs to sandwiches, and guacamole is a regular in this house.  When I saw pictures of avocado chocolate chip cookies pop up on Instagram, I quickly went searching for the recipe.  This recipe comes from Gaby Dalkin‘s new book “Absolutely Avocados” and I was happy for the find over at Eat Live Run.

I wasn’t sure what to expect so the first time I made these, I just made half a batch. We took them to soccer and the cookies were gone in a flash. The cookies were hearty and chocolatey and were a hit among both the kids and the parents.

The second time I made these cookies, some of the avocado didn’t get mixed in as well and you could see flecks of green among the oats and chocolate. I was happy to find that the bright green didn’t turn colour like raw avocados do.  I also added a handful of nuts for some crunch.  I’ll definitely be making these again. Surely, if a cookie has some greens, its good for you, right?

Avocado Chocolate Chip Cookies
From Absolutely Avocados via Eat Live Run

1 avocado
1 stick unsalted butter, room temperature
1 1/2 cups dark brown sugar
2 large eggs
2 tsp pure vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 cups old fashioned oats
1 3/4 cups semisweet chocolate chips

Cut the avocado in half and scoop out the flesh into a large bowl. Add the butter and brown sugar. Cream together until fluffy.

Add the eggs, one at a time, followed by the vanilla. Mix well until well combined.

Add the flour, baking soda, salt and baking powder. Mix slowly then add the chocolate chips and oats. Be careful not to overmix here. Place the dough in the fridge to chill for one hour.

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. After the dough has chilled, scoop out spoonfuls of dough on the baking sheet and press down gently with your hand to flatten. Bake for 18 minutes, until golden brown. Repeat with remaining dough.

meyer lemon curd

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Every time I bring home some meyer lemons, I always think I’m going to make some curd and then never get around to it. This time, I was determined to make it happen and I’m so glad I did!

Lemon curd is made by combining lemon juice with butter, eggs and sugar and cooking it into a custard. This tangy and sweet curd is bright, both in taste and colour, I used a recipe by Ina Garten and it was super easy to make. The result was a curd that was luscious and creamy.


Light and refreshing, the curd is perfect with fruit, spread on toast or even served with a slice of some peppercorn shortbread.

Meyer Lemon Curd
From Ina Garten, Barefoot Contessa

3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

cauliflower “bread” sticks

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The recipe for cauliflower “bread” sticks were making the rounds on Pinterest a while ago and I finally had a chance to make them this week.  They were so good, I had to make a second batch the same day.

Looking at them, you would never guess that these sticks were made out of cauliflower! Combined with eggs and cheese, they were irresistible.  I think they are hubby’s new favourite thing.

This also makes a fantastic crust for a pizza!  This is an amazing recipe that is so full of flavour. With a sometimes picky four year old, I love that it incorporates veggies in a very sneaky way.

Cauliflower “Bread” Sticks(From An Edible Mosaic)

1/4 of a large head of cauliflower or 1 1/2 cups grated
1 teaspoon olive oil
2 cloves garlic, grated or minced
1 large egg, lightly beaten
4 oz mozzarella cheese, freshly grated and divided (low-fat cheese is fine)
1/2 teaspoon dried Italian herb seasoning, divided
salt
pepper

Preheat the oven to 350F. Line a tray with parchment paper and spray it with cooking spray.

Grate the cauliflower, using a cheese grater or a food processor. Put the grated cauliflower into a microwave-safe bowl and microwave (uncovered) until softened, about 6 to 8 minutes, stirring occasionally (don’t add water or anything else); cool slightly. 

To the bowl with the softened cauliflower, add the garlic, egg, 3/4 of the cheese (reserving 1/4 for topping later), 1/4 teaspoon of the dried Italian herb seasoning (reserving 1/4 teaspoon for topping later), and a pinch of salt and pepper.  Stir to combine and then spread on a sheet pan forming it into a pizza crust.

Bake until set and starting to turn golden, about 30 minutes. 

Preheat the broiler.  Cut the crust into sticks.  Slightly separate the pieces and sprinkle the cheese on top along with the remaining 1/4 teaspoon dried Italian herb seasoning.  Broil a couple minutes until the cheese is melted and golden in spots.  Serve hot or warm.  (If you let it cool for about 10 minutes after taking it out of the oven, the crust will harden a bit so it’s easy to hold like a thin-crust pizza.)

coconut tres leches

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I can’t believe it’s already March! Despite the crazy storm we had yesterday and the foot of snow we have outside, March is one of my favourite months.  It’s full of birthdays! Mine, my dad’s, my father-in-law’s, nephews, nieces, many friends…meaning lots of cake!

Last month, we had a delicious cake to celebrate my mother-in-law’s birthday. She requested Tres Leches but I decided to change it up a bit and make Coconut Tres Leches. The addition of the coconut just upped the flavour factor and made for an even tastier cake. Topped with toasted coconut, it was definitely a winner!

Coconut Tres Leches
From Chow

1 cup flour
6 large eggs
1 cup sugar
1 can condensed milk
2/3 cup evaporated milk
1/2 cup coconut milk
1 cup flaked coconut
1 1/2 cups whipping cream
1 TB icing sugar

Heat the oven to 325°F and arrange a rack in the middle.

Separate the eggs, placing the yolks in the bowl of a stand mixer. Reserve the whites in a separate, very clean, medium bowl. Add the sugar to the yolks and, using the paddle attachment, beat on high speed until pale yellow, about 5 minutes. Transfer the mixture to a large bowl; set aside. Thoroughly clean and dry the stand mixer bowl. Place the egg whites in the clean bowl and, using the whisk attachment, whip on high speed until medium peaks form, about 1 1/2 minutes.

Using a rubber spatula, stir about a third of the egg whites into the yolk mixture to lighten it. Then gently fold in the remaining whites. Sprinkle the flour over the egg mixture and gently fold it in, just until there are no more white flour streaks. (Do not overmix.)

Pour the batter into the prepared baking dish and bake until the cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.

Meanwhile, place the three milks in a large bowl and whisk until combined; set aside.

Remove the cake from the oven and place on a wire cooling rack. Using a toothpick or wooden skewer, poke holes all over the cake and allow to cool for 15 minutes. Pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap and refrigerate at least 4 hours or overnight.

When the cake is ready to serve, spread the coconut in an even layer in a large frying pan. Toast over medium heat, stirring often, until lightly browned and fragrant, about 5 minutes.

Place the whipping cream and icing sugar in large bowl and whisk until medium peaks form. Top the cake with the whipping cream and toasted coconut.

market restaurant

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Hubby and I had a great time last night at the media opening of Market Restaurant.  Located on 17th Avenue,  the new restaurant offers bread and cheese made in-house, and grow their own greens and herbs in their Urban Cultivator.  I really need one of these! I don’t know which I loved more, the cultivator or the plants hanging over the bar.

The food we sampled was amazing, from the scotch quail eggs, oysters and fois gras macarons.  Our favourites were the duck confit with shallot jam and the coddled egg topped with a chantilly cream.  I am really looking forward to going there again for dinner.  Here are some pictures from last night.

 


MARKET on Urbanspoon

mint chocolate cookies

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I am excited to participate in this year’s Food Blogger Cookie Swap. What a fun way to bring together food bloggers from around the world!  You’ll see a post on December 12th as to what I made, and sent to three fellow bloggers.  There was some testing along the way and this is one test that was pretty tasty.

Chocolate and mint just go so well together, so when I saw this recipe on Foodess, I knew I had to try it.  The cookies turned out so good!  The only reason I didn’t use them for the cookie swap was that they were on the soft side and I didn’t think they would be great for shipping.

These cookies were so yummy!  They were soft and quite rich, so they paired perfectly with a cold glass of milk. The taste combination is perfect for those wanting to do some Christmas baking. They are definitely on my list of things to make this year.

Mint Chocolate Cookies
From Foodess

1 cup butter, softened
1¾ cups sugar
2 eggs
2 tsp peppermint extract
2 cups all purpose flour
1 cup cocoa
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup chocolate chips or dark chocolate chunks

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. 

Using an electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs and peppermint extract. Gradually add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended. Stir in chocolate chips. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten balls slightly. 

Bake cookies until edges begin to firm but center still appears soft, about 9 minutes. Cool on baking sheets 5 minutes. Transfer cookies to racks and cool completely.