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| Seattle
Price: $
Rating: 3/5
While I was visiting friends in Seattle they suggested we go out for Ethiopian food in the hip/collegeish area of Capitol Hill. Never having tried Ethiopian food before I was totally game. (My motto in food and in life is that I'll try anything once.) Now Cap Hill is on a hill (duh) a very very steep and very very long hill. At the time I was still wheelchair bound due to hurting my foot. Luckily I had three strong lads around to push me up the hills and pull me down the hills. Let's just say Cap Hill isn't very handicap friendly.
We ordered fish, chicken, lentils and beef while each of us got a stack of injera. Injera is sort of like a flat pancake like bread that has a sour taste. The food was tasty. My favourite was the fish dish and I really can't remember what it's called. All the meats were in a very rich sauce. I love getting messy and eating with my hands. It was a fun meal and very reasonable for Seattle. Eating out in Seattle is pretty expensive but the bill came to around $50 including tax and tip for 5 stuffed people. I think I'll try some of the Ethiopian restaurants Toronto has to offer soon.
Yum yum yum
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I'm home! Sorry for the big gap in updates. So I didn't make it to Asia because I injured my foot pretty badly in Edmonton and had to come home early after Seattle and Vancouver. I did however make it to Barbados and then back to Seattle so more updates on that later. Here is a recipe for gyoza which makes a great appetizer or hors d'oeuvre. If you have trouble folding them, there are a lot of good tutorials on youtube.
Ingredients:- 1/2 pound ground pork (1 cup)
- 3/4 cup shredded Napa cabbage
- 1 green onion, diced
- 2 teaspoons minced ginger
- 1 egg, lightly beaten
- 1 tablespoon soy sauce
- 1/4 teaspoon hot chili oil, or to taste
- 1/4 teaspoon sesame oil
- 2 tablespoons vegetable oil for frying, or as needed
- 30 gyoza wrappers, or as needed
Directions:Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove, and drain thoroughly.
In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil and sesame oil.
Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Pinch together the two sides, folding little pleats into the front half of the skin as you work from one side to the other. Make sure you give a good. firm pinch on the pleats so that they seal nicely.
To cook, heat enough oil in a heavy frying pan over medium-high to high heat to submerge the gyoza. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.
Enjoy!
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| Hello from Seattle!
When I stay with my friends I love to cook for them. Here is a really quick and tasty appetizer or mid-day snack.
Ingredients:
- 1/4 cup of any type of chèvre (I used an herb blend)
- 1 button mushroom
- 1/2 a tomato
- 1 sprig of fresh basil (these came from Chris' delectable garden)
- bread of your choice (I used cheesy bread)
Directions:
Sprinkle all of the ingredients except for the basil sporadically onto the bread and toast in a preheated toaster oven on 400°F. Toast for 3-5 minutes until the cheese has lightly melted. Serve and garnish with basil.
Enjoy!
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| Ciao! Hopefully I'll be able to update on my trip - if not, see you in two months 
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This is a flavorful Asian-inspired flank steak recipe. The vinegar and tomato paste will help to tenderize the meat while it marinates. You can cut down on the salt in this dish by using a low sodium soy sauce. I just added mashed potatoes, stir-fried mushrooms in balsamic vinegar, and spring mix salad as sides.
Ingredients:- 1 pound flank steak
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 2 tablespoons vinegar
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
Directions:
Mix together all ingredients, except flank steak, in a small mixing bowl. Place steak in a shallow pan, pour marinade over top, cover and allow to marinate in refrigerator for 4-5 hours. Preheat grill. Place meat on grill and allow to cook on high heat for 5-7 minutes per side. Remove from heat. Let the flank steak rest for five minutes then serve.
Enjoy!
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