The Mason Jar Experiment Part 2: Noodling around with new flavours

It’s a while since I published the Mason Jar Salad Experiment and it has bred disciples in the break room.

As much as I love the giant colourful bowls of fresh veggies, however it’s time for something new, and with how cold the winter has been, what better way to get cozy than with a delicious noodle soup.


I’m in love with these already!

It’s given me the opportunity to explore some fun new flavours and ingredients I’ve never cooked with before.

Check out the breakdown here:

Continue reading “The Mason Jar Experiment Part 2: Noodling around with new flavours”

Recipe: Zesty chicken thighs & roasted baby potatoes


The other day I was stuck for almost an hour in rush hour traffic… on my scooter… in the middle of a thunderstorm.

It was every bit as miserable as that sounds. Needless to say I had a lot of time to contemplate dinner and eventually came up with this: the ultimate hearty-comfort-food warm-up-your-weary-bones meal.

You can substitute the Brussels sprouts for any other green side dish, but I find these flavours really complement each others. Also Brussels sprouts are delicious. Delicious, I tell you!

Continue reading “Recipe: Zesty chicken thighs & roasted baby potatoes”

Recipe: Syn’s Epic Miso Soup


Inspired by Ravi Soup on King St. I decided to make an epic miso soup that’s a whole meal in bowl. This is so filling, healthy and absolutely delicious. It also keeps and reheats very well for a few days so I usually make larger batches of it.

Miso soup is made out of miso paste, kelp knots and Katsuobushi (dried bonito fish flakes). I used this guide to making Dashi stock as practice the day before attempting the final soup.

dashi ingredients: miso paste bonito flakes kelp knots

You can easily source both ingredients at pretty much any grocery store in Toronto’s Chinatown. I also acquired most of the other ingredients fresh from Hua Sheng Supermarket or across the street at Oriental Harvest.

Continue reading “Recipe: Syn’s Epic Miso Soup”

Recipe: Coconut Shrimp & Thai Coconut Rice

Coconut Mania!

Surfing the myriad threads of the web I stumbled across a fascinating statistic: coconut falls kill more people each year than shark attacks.

Like any normal person, my reaction was “that sounds delicious, let’s make that for dinner”. Since shark wasn’t readily available…

Continue reading “Recipe: Coconut Shrimp & Thai Coconut Rice”

Recipe: Stuffed Zucchini

Stuffed Zucchini with caesar salad side

I love zucchini. There is literally nothing you can do wrong with zucchini. On the BBQ, in the oven, or in a salad it tastes absolutely delicious and cooks very fast. At 17 calories/100 g it’s a great source of potassium and anti-oxidants. I could make a whole meal of just pan-seared zucchini with salt and pepper, but for a complete meal that hits all the right nutritional notes and plates very nicely, this is one of my favourite recipes.

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Recipe: Kit’s Baja Fish Taco

Baja Fish Taco

Kit’s infamous Baja Fish Tacos finally revealed!

I’d be hard pressed to make that sentence more awkward, but these things are -really- delicious and very easy to make. In my infinite ignorance, I thought double-stacked shells filled with ground meat and laden with cheese and sour cream were the highlight of the tortilla genre. Kit took me on an anti-Tex Mex culinary adventure that completely redefined my appreciation of tacos.

We’ve gone hunting for authentic Mexican taco places around Toronto since and found a few great places like Tacos el Asador and El Trompo in Kensington. Reviews to come.

Anyway, she’s made these a few times so far and adjusted the recipe to our optimal level of spice. You can vary the amount of cayenne to your own liking. We like our fish tacos hot 🙂 Continue reading “Recipe: Kit’s Baja Fish Taco”