This recipe is perfect because you can use the leftover scraps from your vegetable prep or any vegetable stocks you left behind.
Back to basics: Stocks
Every ounce of food is valuable and should be used. Having good food thrown in the trash is just as bad as tossing money out from our pockets. I am always interested in thinking of new ways to utilize all ingredients to their utmost advantage.
Lifespan to healthspan
Health is the most valuable thing we have in life; that’s a no-brainer. But how many people forget that? Way too many, even myself to be honest. It is the thing that keeps us going and is a way to connect with the ones you love. Sadly, we tend to forget about health until we…
Basic fruit carving equipment and strawberry rose
One of my great tips I can give about cooking is to be creative and always find ways around it to make it more entertaining for you and your love ones. Cooking should never be a chore and it should be an opportunity to connect with the ones you love.
Wild and Jasmine rice pilaf with mushrooms and cranberries
I know what you guys are thinking: “It takes so much more time and work to make”. True. But you’ll be surprised how some extra ingredients will go in a simple rice dish. It may take more time, but it’s going to be all worth it in the end and I promise that you will see rice in a different way.
Top 3 things I learned when I was 20 (birthday blog)
A crap ton happened when I was 20. From graduating to George brown, starting a post-graduate at Centennial, to coming back to my old workplace at Goodness Me! Most importantly, I learned a ton in the past 365 days. Here are the top 3 things I learned when I was 20: Take a moment to…
No cheese French onion soup (because family is lactose intolerant)
Since Family day is coming up, I thought it is time to show you a dish that my family always loves when I make it – and you guessed it, French onion soup!
Sweet and sour chicken with peppers
Sweet and sour chicken is always been my go-to whenever I go out to eat with my family. However, they deep fried the chicken and overload the flavor. I decided to take it to a more healthier approach to my favorite dish.
Back to basics (food safety)
We all have that experience when we feel sick from eating something. Could it be because of the ingredients we used? The cook? Methods we used to cook food? This week I’ll be covering food safety – I’ll try my best to keep it entertaining. I’ll touch on the main problems when handling food and…
Chi family’s chicken noodle soup (with a modern twist)
This is how I satisfy my cravings with my all-time favorite comfort dish.
The Culinary Storyteller 