I started the week with a delicious tagine. Sort of… deconstructed because my pot wasn’t big enough.
Moroccan Chickpea Tagine
- 2 tbsp olive oil
- 1 medium onion, chopped
- garlic powder
- 1.5 tsp ground cumin
- 1/4 tsp cinnamon
- 1/2 tsp turmeric
- cayenne pepper
- 1/2 tsp ground ginger
- salt and pepper
- 1 14-oz can diced tomatoes
- 1 15-oz can chickpeas, rinsed and drained
- 1 head cauliflower, cored and cut into small florets
- 1/2 cup raisins
- 1 pack baby spinach, chopped
- 1 cup couscous
- drizzle honey
- yellow squash
- green bell pepper
- Heat oil in large saucepan. Add onion. Cook until soft.
- Add garlic powder, cumin, cinnamon, turmeric, cayenne pepper, ginger, 1/2 tsp salt, 1/4 tsp pepper, and cook until fragrant. 1 minute is enough.
- Add tomatoes and juice.
- Add chickpeas, cauliflower, raisins, 1/2 cup water, and boil.
- Reduce heat. Simmer, stirring occasionally, until tender and liquid has thickened – 15 to 20 mins. Add some honey.
- Fold spinach. Cook until wilted – another 1 or 2 mins.
- Place couscous in a large bowl. Add 1 cup water. Cover, let sit for 5 mins. Fluff with fork and serve with stew.
Another day, I had a tasty dinner at Scaddabush with my coworkers. I enjoyed the Zucca ravioli: butternut squash ravioli with butter-fried sage, breadcrumbs, and a garlicky, creamy sauce with plenty of black pepper and parmesan. I also loved my appetizer, which was buttered garlic bread with fresh mozzarella, balsamic vinegar, crushed toasted hazelnuts, and honey. Amazing.
Since I’m tutoring at Centennial College, I have the opportunity to create a website. This is what we have so far. Pretty fun endeavour! The site is called Anatomy Academy, and it has all the worksheets that the students use to practice for anatomy and physiology.
I spent Sunday in downtown Toronto, where I savoured this incredible platter of smoked salmon, beet-cured gravlax, and purple cornmeal pancakes. The poached duck egg and chives were the cherry on top. The Scandinavian flavours in this delicious Karelia Kitchen brunch classic were unforgettable.
Carrot cake could not be missed. Absolute perfection. 👌
I walked down Bloor, which is becoming one of my favourite streets. Little Korea is always fun to explore, and I loved this stationery store where I picked up a few pens for Seline. My sister, Seline, is now working on a new blog called Canvas Atlas. It’s a fantastic portfolio; she’s a very talented with oil painting, photography, sketching, and other artistic endeavours. I wish I could create art the way she does.
Some quotes that I found on the net. I really like these ones.
- “Be decisive. Right or Wrong, make a decision. The road of life if paved with flat squirrels that couldn’t make a decision.”
- “At the end of the game the King and the Pawn go into the same box.”
- “Give a man a mask and he will show you his true self.”
- “The reason we struggle with insecurity is because we compare our behind-the-scenes with everyone else’s highlight reel.”
- “If good things lasted forever, how would we realize how precious they are?”
- “Climb the mountain to see the world, not so that the world can see you.”
- “You cannot choose what happens to you, but you have total control over how you react to it.”
- “Those who don’t believe in magic will never find it.”
One of my students brought me this slice of homemade banana bread. It was so tasty, and I loved every bite. Banana bread is truly one of my faves in any way, shape, or form.
Another day, I went to Bake Code, a Taiwanese bakery in the York Mills area. There, I bought a taro knot (delicious) which I ate with Thai green curry, topped with crushed cashews.
The broccoli-cheddar quiche that I made was also very, very yummy with mushroom soup.
Shopping list – all the green words are things that I’m going to use to make some Christmas-inspired treats when the time comes around. It’s never to early to prep for Christmas, in my opinion. 😉
Mom Meals in BC looking good!
Dinner from Whole Foods, as well as a croissant that I attempted to bake. D’you think this looks a little… overbaked? Maybe a little 😉
(Don’t worry, I still ate it – the filling and inner layers, at least – and t’was delicious nonetheless)
This is the view of Toronto from 50 km away. Toronto is the beautiful, futuristic-looking city in the back. I got these photos from BlogTO (i.e. I don’t have the photography skills to do stuff like this).
Beautiful book from the library by the inspirational, talented, articulate Malala. I love reading about girls my age who use their voices to create positive ripples in the world. Go, Malala, go! ❤
I. Need. More. Books. And more gym time.
Another day, I visited the Toronto Pan Am Centre. Wish I brought my bathing suit; this gym is stunning but also pricey. Would have been super fun for a drop-in session or two.
Gorgeous skies on my walks home.
My schedule is packed recently, which is what I like. Purple boxes and light blue boxes are bookings by students.
On a side note: Christmas decorations!
Things from the net 🙂
THIS. JOKE. GUYS.
A Chinese family moved into my town. There was a pair of twins: a boy called Ving and a girl called Ling. I became food friends with Ving. I learned that Ving HATED his name, and he wanted to change it to Lee, like Bruce Lee. I really wanted him to change his name to Lee. Ving decided to change his name, even though Ling disagreed. They went to town hall, and he filled out his name change sheet. He looked very conflicted.
Finally, Ving decided not to change his name. He asked the receptionist to cancel the request. I was disappointed. The receptionist said there would be a cancellation fee, and handed the fee receipt to Ling.
I said, “don’t stop, be Lee, Ving. Hold on to that fee, Ling.”
On a completely different, non-pun related note, check out this amazing stew-soup that I made. You will love it. Every bite was tasty!
Curried Lentil Pumpkin Soup
- 1/2 tbsp oil
- small yellow onion, diced
- garlic powder, to taste
- 1/2 tbsp grated fresh ginger
- 7.5 oz pumpkin puree (about 1 cup)
- 1/2 cup dried red lentils
- 2 cups chicken broth
- 1/2 tbsp curry powder (mild or hot)
- salt, to taste
- pepper, to taste
- cayenne, to taste
- 1/4 tsp cinnamon
- pinch nutmeg
- pinch coriander
- pinch cumin
- honey, if desired
- pumpkin seeds to garnish
- lime to taste, or for garnish
- coconut milk (little bit to thicken and add creaminess)
Mix-Ins to Add When Sautéing (add them with the onions)
- chopped carrot
- tiny cauliflower florets
- baby spinach or kale
- Sauté onion, garlic, and ginger in large pot with oil, until onions are soft and transparent. Add desired vegetables. I tossed in some chopped carrot and celery.
- Add pumpkin puree, red lentils, broth, and curry powder. Add other desired spices. Stir to combine.
- Place a lid on the pot and turn up the heat to medium high. Boil.
- Turn the heat down again. Simmer on low for 20 minutes, stirring occasionally. After 20 mins, lentils should be soft and the soup thickened. Add coconut milk. Stir in any kale or spinach. I added baby spinach at the end to wilt.
- Season well. Serve with lime and pumpkin seeds on top.
That’s it for today, everyone. Have a beautiful rest of the week ❤