My favourite way to prep onions for a dice.
Peel the onion. Chop into quarters. Slice the onion downward from root to tip leaving half a centimetre of the root intact. Rotate the onion 90 degrees and do the same thing. Then begin slicing perpendicular to the other two sets of cuts.
So fast, so safe, so exact.
Stabilized blocks of maple, some have been locally sourced and others gifted to me. These are ready to be used after months of drying and a trip to Arizona for the resin impregnation process. I outsource my stabilizing to ensure the best possible end results.
The entire reason I wanted to go on this girls weekend was to stay at this motel @thejunemotel. It's stunning and lovely in every way. If you ever head over to PEC make sure you stay over here. #girlsweekend#motel
Delicious Buckwheat Soba Noodles and Sugar Snap Peas Stir-fry so amazing!
Thank you @kale.of.a.life for the inspiration.
Buckwheat Soba Noodles and Sugar Snap Peas Stir-fry
2 bundles of buckwheat soba noodles; cooked following the instructions
3 garlic cloves; minced
2 shallots; minced
Fresh grated ginger (about a tablespoon)
3 large carrots; julienned
450g (about 5 cups) white button mushrooms; quartered
1lb sugar snap peas; well-rinsed and drained
3 TBSP mirin
1 TBSP chili garlic sauce (you could use any hot sauce instead, or just skip it)
1 TBSP olive oil
salt and pepper
water (if needed)
black sesame seeds
fresh green onion and peanuts for garnish
1. Heat olive oil in a large non-stick pan (or wok) over medium high. Add shallots, garlic and ginger stirring frequently. Cook until golden in colour.
2. Add in the julienned carrots and cook for 2-3 minutes. Add abandoned tablespoon or two of water to avoid burning.
3. Stir in the mushrooms, mirin, chili garlic sauce, sesame seeds, salt and ppeper. Cook for another 5 minutes or until the mushrooms are golden and slightly browned around the edges.
4. Add in the snap peas and cook for about 8 minutes, stirring frequently and adding more water if necessary. You want the snap peas to have a crunch to them so make sure to not over cook.
5. Remove from heat and serve with soba noodles. Garnish with fresh green onion and peanuts (optional). Sprinkle with extra sesame seeds if desired and serve with light soya sauce and/or hot sauce.
Traveling will always be my biggest struggle when it comes to nutrition . BUT I AM getting better! I’m such a woman of convenience and battle HUGE inner demons when it comes to fast food (HELLO Chicken Nuggets and French Fries). Today....today I chose me. Today I chose a salad and fruit when I really wanted all the airport junk. I’m not perfect. I still have bad habits to break. I still have cravings. But I also LOVE this body that I’ve built so I’m choosing eating on plan vs what’s easy AND tasty. Good things are never fast, cheap, or easy. Remember that when you pick up your next “fast” meal!!