Cooking for a group can be a bit daunting. So when I had to make something for a group of 20+ co-workers during our “12 Days of Baking/Cooking” event, I decided to make mini buttermilk pancakes stacks. Most of us start early so a breakfast item is always nice, plus these mini pancakes on a stick are pretty easy to eat (no plates required). Plus, these can be prepared ahead of time, then assemble before serving. Oh, and did I mention that strawberries + Nutella is a super yummy combination?! I’ve never had Nutella prior to making this recipe and now I want to eat Nutella straight out of the jar by the spoonful.
Prior to this curry recipe, the only curry I’d make is the Japanese curry from a box. Yes, A BOX! Glico’s curry is so convenient and yummy! However, I wanted to make curry from scratch. So I started off with this easy Thai Yellow Coconut Curry with Mango recipe from Minimalist Baker. Since Mr. Chau is a carnivore, I added chicken breast to the recipe and made a few tweaks so it’s not too spicy for me. I even tried making it with tofu instead of chicken and apples instead of mango. It tasted just as good! So go ahead and explore other protein and fruit combinations!
I ate mapo tofu a lot when growing up but never learned how to cook it. In fact, it wasn’t until a year or so ago that I took an interest in cooking Chinese food. If I knew that mapo tofu is so easy to make, I’d have learned how to make it sooner! Could you believe that with only a few ingredients and some pantry items, you can make a delicious dish that goes well with rice?
A nice hot bowl of soup warms the soul when it’s chilly outside! Soups are great year round but the time I appreciate soups the most is during the cold weather months. I tend to cook a lot of different soups at home where it has both protein and vegetables so all I need to do is serve it with rice and dinner is ready!
When the weather gets chilly, and it usually does when it rains in Vancouver, I like to make soups to warm us up. Soups that can be a meal on its own are best and this Korean Kimchi Tofu Soup with Beef definite fits the bill. The spiciness from the kimchi and chili pepper flakes are great for cooler days. Plus, this soup can be easily customized to your taste. Want more vegetables? Add carrots, spinach or napa cabbage. Want to make it vegetarian? Switch out the chicken stock with veggie stock and skip the beef. Since this soup takes less than 30 minutes to make, it is perfect for a quick weekday dinner.
Hey there, I’m Jan, a food and travel enthusiast based in Burnaby, BC. I enjoy cooking because I believe food brings people together. Plus, I think the best way to experience different cultures is through the belly! Here you’ll find easy to make and hubby approved recipes, with a side of my travel and dine out adventures.