Wasabi Wednesday.

Wasabi– a spicy root related to the horseradish family, and usually served with sushi.  In North America however, wasabi is typically not from the wasabi root itself…it’s actually just horseradish with a green colour.  This is because the root itself is expensive and a delight to have when you can get your hands on it.  Not only in North America do you typically eat horseradish, but in Japan the condiment for the fake varient.  Why?  Again it’s because of cost… wasabi is one of the worlds most expensive crops! This is due to how hard the crop is to grow, many people in North America have tried to cultivate this type of horseradish, but have always failed, although some companies are still working on it.  Typically the crop itself grows naturally in Japan in their rocky river beds, although have been known to fail growing there as well. The price for real wasabi is roughly $160 per kg!

How is wasabi eaten/used?
Well it’s a lot different than the paste version you’ve probably seen/eaten 100 times. Traditionally (and still the same in modern times) real wasabi root is grated finely and served with sushi or sashimi as needed.
It has also been used historically as a way of preventing illness, such as on raw fish as a way to prevent “food poisoning”.

I personally have never had real wasabi, but I would assume I would love it…because I not only love spicy foods but also horseradish.
How about you? Have you had it? Do you like it?




Mango salsa.

Who here likes salsa? Who gets there salsa from the store because you’re to lazy to make it?  Me, I love salsa and sometimes yes I’m to lazy to make my own.  It normally happens when all I want are chips…and by chips I mean nachos and it’s also movie night.  However with that being said, sometimes I like making my own salsa and I’m not feeling lazy…it’s normally a pretty exotic salsa though, not like a normal tomato based one.  Which is where this post comes in, get ready mango salsa!  You can use this salsa for almost anything, such as: Tacos, chips, and on top of proteins like fish.  I personally used cod this time, which I baked with chili flakes.
This recipe is very easy, straight forward and doesn’t take very long to do.

Prep time: 10 minutes  Wait time: 30 minutes (depending)  Servings: 6

Small bowl.
measuring spoon/cup.
Cutting board.

1 mango
1/2 small red onion/or 1 shallot
1/4  red bell pepper
1/4 orange bell pepper (you could use any colour bell pepper you want)
3 cloves of garlic
2 tbsp white wine vinegar
1 lime-juiced
1tsp sugar/or honey (I used raw, and you could add more to suite your tastes)
salt and pepper to taste


  1. Dice the onion into small pieces.  Combine white wine vinegar, lime, and sugar together and place diced onion into liquid.  Set aside till the remaining ingredients are finished.  (This will make the onion have less of a sharp taste)
  2. Peel mango and cut into small pieces, cut the bell peppers into similar size pieces and put them aside.
  3. Peel garlic and finely mince.  There is the option to roast the garlic before mincing, this could give a sweeter taste.  To roast the garlic toss the peeled whole cloves in olive oil, wrap them in foil and place in oven at 250F.  This should take about 20 minutes or until they are golden (keep an eye on them, garlic burns quickly).  Let them cool before adding them to the salsa.
  4. Combine all the ingredients(including the onion liquid mixture) together and season will salt and pepper till it suites your taste.
  5. refrigerate till ready to use, and enjoy!10603636_10153361955348404_253565579615985268_n

This is what happened…

Dear readers of all sorts.
I know it’s been an extremely long time since I’ve written a post…and even before that it was on and off for a while.  I know I stopped cooking professionally but that is no excuse to stop writing or creating delicious things in my spare time.  I still like cooking, I still like when people eat something delicious of mine; It’s just the professional kitchen part of it that has burned me into the ground.
I’ve come to realize that I haven’t been doing enough of the things I use to, I’ve mostly just been sitting around watching Once Upon A time and Super Natural with my boyfriend.  Both amazing shows but there is more to life than binge watching shows till my body aches.
I started to feel like I wasn’t important in my life, or like I wasn’t doing anything with it.  I started to get frustrated with myself that I had no idea what I was going to do with my life..I wanted to go to school but the thought up until now horrified me.
However don’t worry I wont be closing the blog down, I have plans…starting off small just to get back in touch with my inner cook, then finally leading up to bigger projects.  No I won’t go work in kitchens again but I will go back to school for something completely different.   For what you might ask? Well you’ll just have to wait till later, I have an idea but I want to make sure before announcing it to the world.  I’ll give you one hint, it might mean me in school for 6-7 years.  Yes you heard that correctly.
Also I might write more than just food posts.  Just to spice it up a little.  Hopefully it works.

Spicy squid soup (ojingeo guk)

My favourite cuisine has to be Korean food, hands down.  Followed by Japanese.  Why? well for one, what’s so great about Canadian food? It’s practically the same as American food…meat and potatoes.  I mean we have the odd food that delicious and hard to resist such as maple syrup or poutine, however both can be pretty bad for you on a regular basis!
So as I sit here writing, and drinking my tea I’ll tell you my story on how I came across Korean food.  I’m warning you though it’s a long story, so sit back grab a warm beverage and possibly a fuzzy blanket because this might take a while…I’m kidding it’s not a long story at all!

I actually got into Korean food from watching Korean dramas, yes you read that right.  Korean dramas.  I must tell you they are A LOT better than our corny North American ones.   Anyways when I fist came across the cuisine there were no Korean restaurants in the city, (that I knew of) a few years down the road and they were popping up all over the place.  In the shows it always looked so tasty;  So when I finally got a chance to try it, I pumped myself up for the better and for the worst.  Sometimes food doesn’t always taste the way it looks, as you all may have encountered at some point in your life.  In conclusion, the food did taste as delicious as it looked!

So in today’s post I’ll be teaching you how to make ojingeo guk, also known as spicy squid soup. It’s really simple and only take a few ingredients…most of which you might already have lying around! This soup is also fairly cheap to make in the long-term.  If you’re having to buy all the products now it could be pricey, however all the spices and sauces that you need to buy lasts quite a while; And could be used for other dishes!  This soup can be very spicy, I’m the type of person who doesn’t get to bothered by huge amounts of spice and loves to over kill.  So if spice is an issue just use less of it! 🙂
I also came across many variations of this soup, so I combined the best aspects of the soup to create a delicious meal.
**Don’t mind my bowls and plates, I know they are nontraditional…I really need to pick some up.

**On another note I was able to reset my camera and get the proper settings again, SO my pictures should be all great quality from now on! (compared to the cellphone pictures from recent posts)  I know I’m not the greatest photographer but I try the best I can!  With all the being said though I’ve been really thinking about taking a photography course because I do enjoy it.

Yields: 5-6 portions.    Prep time: 10-15 minutes.    Total time: 50-60 minutes.

1 large pot.
Cutting board.
Knives (chefs and pairing).
Bowl (for thawing squid).
Measuring spoons.
Liquid measuring cups.
Large spoon (for stirring)

2-4 squid tubes OR whole (it depends on how much you want and if you want to take the squid apart yourself).
1 -2 white onions.
4-6 green onions.
1 cup daikon radish…Or more.
1/4 of a green cabbage.
4 cloves of garlic.
2 tbsp fish sauce.
4 tbsp soy sauce.
4 tbsp hot pepper flakes.
1-2 tbsp sesame oil. (optional, for added flavour)
Salt and pepper to taste.


  1. Prepare all your vegetables and squid by cutting to the appropriate size. Onions can be a rough larger chop, cabbage and squid you can slice, daikon slice into bite sized pieces. (I did not use daikon in my soup because, when I got home I found out the one I had bought was rotten inside!)
  2. Combine all your ingredients into the pot including the spices and sauces (do not add water yet). Mix together making sure it’s well incorporated.
  3. Add 5-6 cups of water to the pot, stir and bring to a boil for 15 minutes.  With the cover on.
  4. Turn down to a medium heat and let simmer for another 25 minutes with cover still on.
  5. Every so often check on it, stir it and taste to see if it needs anything.
  6. You may serve this soup with side dishes such as rice and kimchi.  However it’s just as delicious on its own.
  7. ENJOY!

Rock fish with jalapeño and lime.

Well it has been a pretty busy and exciting summer.  I’m starting to feel more at home in this new and beautiful city, and I’m finally starting to cook on a regular basis again!  I’m also being more healthy, so a lot more healthier yet really satisfying recipes are on their way.  No need to worry though, I’ll still post desserts and other non healthy foods as well!

This recipe is up anyone’s ally who likes jalapeno and/or lime, it’s right in the middle of tang and spice.  It’s super light,  and easy to make;  Not to mention it’s pretty healthy for you too, it fills you up for roughly 215 calories! (depending on how much butter you put in it, and how big of a fish portion you have)
If you’re worried about other eaters not liking it because of how healthy it is, don’t tell them!  My boyfriend enjoyed this dish the other night and even said it reminded him of his favourite kind of chips, black pepper and lime.  However I did end up putting to much of the “salsa” on top and it was over powering, I’d suggest only putting a heaping tablespoon or so to fully enjoy it.
I used rock fish for this recipe, however you can use any type of fish you like.  A white fish or certain shellfish (ex. shrimp) would be a better match than lets say salmon though.
I paired this delicious fish dish with some baked, garlic sweet potato wedges.  Which I whipped up myself before starting the fish.  I’ll post the recipe for that once I make a better batch!

Before we get started onto this spicy yet tangy recipe, I have an announcement.

Over the course of the summer I’ve had to make a rather hard decision (along with having to move), which I’ll tell you all about within this paragraph or two.  It has come to my attention that cooking professionally may not be my calling anymore, people change right?  Being in a hot kitchen everyday for the last six years has really taken a toll on my body and my mind.  I was starting to feel like I haven’t explored enough options in my life, I felt a need to interact with people other than the 5 folks I worked with.   I was getting angry all the time, annoyed and stressed…No matter where I worked I was always miserable.  Don’t get me wrong I tried my hardest to convince myself “oh it’s just the restaurant” or “I’m probably just having a bad day”.  However as time passed I slowly started to realize, my time is up….It has been long enough, time to find a new career.
The decision was a hard one indeed, within the weeks of starting to realize I felt like failure, a loser. I thought to myself, “why is this happening? I made sure before attending school by working in kitchens, went to culinary school working all through it, and managed to work a few years after that.  What did I do wrong?”
When I fully realized I no longer belonged to the culinary world, the answer to my questions were that I didn’t do anything wrong.  The fact is that personalities change, people switch careers all the time.  I was going crazy and I was tired of not being able to enjoy cooking at home.
So here it is, my cooking career might be over for now, but my love for food is not.  I’m still a foodie at heart, I still like it as a hobby, I’ll still experiment and run this blog.  I just wont be killing myself in an extremely hot kitchen with a bunch of angry, stressed out people, making no money at all.
As for my next career, who knows.  Maybe I’ll be a therapist…or video game designer.  😉


Frying pan.
Baking sheet.
Cutting board.
Paring/chefs knife.
Plate (for storing chopped veggies).
Tin foil.

1/4 onion-small dice. (you can use any type of onion you please)
3/4 bell pepper-small dice. (any colour you like, I used yellow)
1 jalapeño-small dice.
2 garlic cloves-minced/Puréed.
2 limes-juiced.
1 tbsp honey.
1 tbsp butter.
4-4oz rock fish portions.


  1. Preheat oven to 425 degrees.
  2. Dice onion, peppers, and garlic.  Set aside.
  3. While putting pressure on the limes, roll them against the counter (This allows the juice to easily flow out).  Cut into halves, you may juice them ahead of time if you like.  Set aside.
  4. Prepare your fish by cutting it into the appropriate size you desire, and removing any bones.  Season with salt and pepper, and set aside.
  5. Heat your pan, add 1 tsp of butter and saute your onions on medium heat till translucent.  Add all peppers.
  6. At this point in time you may also sear your fish till light brown on each side before placing it in the oven.  This will give your fish a nice flavour. (You may use the same pan as your pepper mixture, just push everything to one side.  Making sure not to burn anything.)
  7. Once the fish is out and the peppers are tender add your garlic and saute till aromatic.
  8. Add 3/4 of the lime juice to the pepper mixture, leaving some to splash over the fish before placing in the oven.
  9. Place fish into the oven for about 10 minutes or until cooked.
  10. Add a little butter to the pepper mixture, let reduce for a minute or two.
  11. Once fish is ready, place a spoon full of the “salsa” on the fish and serve!
  12. ENJOY!

Chicken with spiced coffee rub.

As you all noticed I haven’t posted in a while.  The reason being is because I moved to the other side of Canada! (if you didn’t already know) For the past several months I’ve been: getting ready for my move, doing the move itself, and settling into what seems to be the best looking city I’ve ever seen.  Now that it’s finally less hectic and I have a moment to myself, I can start doing this blog again. (You would think I’d be alone everyday, however I’m hardly alone!)

I’ve decided to start off this month with something every coffee lover should love.  Spiced coffee rub, on chicken.  The reason?  well, because I really wanted coffee today.  It has been a while since I had a nice cup of coffee, and I had finally bought a bag for home brewing.  So to satisfy my craving for caffeine fully I brewed a cup, and mixed ground beans in with spices and sugar.
While I was in culinary school I had made something similar except it had cocoa powder in it as well, making it a mocha spice rub.

You can use this rub for almost anything, such as:  Roasting, braising or grilling with beef, chicken or pork.

1 small bowl.
Measuring spoons.
Frying pan.
Baking sheet.
Tongs/metal spatula (something for flipping chicken).
Coffee grinder (if using whole beans)
Air tight container (for left over rub).

Ingredients: ( adjust to your liking!)
3 tbsp ground coffee
1.5 tbsp brown sugar.
1 tsp cayenne pepper.
1 tsp cinnamon.
1 tsp salt.
1/2 tsp black pepper.
Your choice of chicken. (I used thighs)


  1. Preheat oven to 350 degrees.
  2. Combine coffee, sugar and spices.
  3. Remove the skin from the chicken.
  4. Sprinkle spiced coffee rub over chicken till you have the desired amount.  Rub the mixture into the chicken.
  5. Heat frying pan on stove, then add the oil.  Place chicken in the frying pan starting with the side the skin was on, sear each side till a nice brown colour.
  6. Place chicken on baking sheet lined with parchment paper (tin foil also works).
  7. Bake in oven for 15-20 minutes, or until the chicken is completely cooked. (I placed a small amount of brewed coffee on the baking sheet as well, just to help keep the chicken from drying out.  However it is not needed.
  8. ENJOY!!


Spicy beef jerky.

My family and I took a road trip home to Campbellton, New Brunswick for Easter weekend;  Where we would see the rest of our family.  As we were planning out the basics like: what time we were going, who’s coming in our car, and what snacks to bring.  I had thrown out the idea of making some beef jerky for the trip.  Everyone loved the idea.  We normally buy it on the road but it’s just so expensive;  It’s so much cheaper to make it yourself and it really takes no effort at all!
So the next day we picked up a roast, sliced it as thin a possible and combined a bunch of sauces and spices together for a marinade.  I let it sit in the fridge for a couple of hours (because we really didn’t have that much time)and put it in the dehydrator, rotating every several hours to evenly dry each piece!

Yields: 1 whole roast  Prep time: 20 minutes  Total time: 24+ hours

Cutting board.
Measuring spoons and cups.
Container for marinating.
Container for jerky storage.

Ingredients: **All the measurements really depends on how big your roast is, and how strong you like it.  This is just a basic guideline!!**
Beef roast.
soy sauce.
Chili flakes.
Sprinkle of sugar.
Cracked black pepper.
Garlic cloves-minced.


  1. Thinly slice your roast; The thinness should be about paper-thin.  Cutting your pieces to thick will cause it to take longer to dry and harder to eat.
  2. Mince your garlic (If you struggle with this you can follow the link to my how to on garlic).  Combine all ingredients and let marinate in fridge for at least one hour or over night.
  3. Plug your dehydrator in and evenly place your meat on the trays.  Place cover on top.  The open space on top of the cover effects how long it will take to dry (bigger space the longer it will take, closed more the faster it will be!); I like to keep mine somewhere in the middle.
  4. Rotate the trays, making sure that each level gets a good amount of heat.  Example would be taking the bottom tray and putting it on the top and continuing this everyone several hours.   As you check your jerky, remove any pieces that have already dried.  This will prevent over dehydration.
  5. ENJOY!!