Pinterest..howdo I love thee..let me count the ways….
I saw this recipe for thai salad rolls on pinterest posted by the beautiful and talented simone wittenberg. Two of my favourite things..pinterest and thai salad rolls. Well nothing would be like anything without peanut sauce….just saying.
Make these. They are so good, so easy. Family fun dinner night. Appies for friends. Take to someone’s house. JUst for yourself. Whatever. Make them.
As you may remember from a post a “while” ago..we moved to False Creek from North Vancouver. WE LOVE IT!!!! Out the door and turn left…Science World. Out the door and turn right…well..everything. Look straight in front – dragon boats, Olympic Village, cute little False Creek Ferries.
Tuesday night we were making dinner and I looked up and saw this……sweet heaven.
The next morning after our run..on the seawall..we got back and saw this..
Did I mention – WE LOVE IT!!!!
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Look where we live!! We are going to trade this spectacular view in for a slightly different but equally as spectacular view in a couple of weeks. This morning we looked out the window and saw the bank of fog sitting up against downtown vancouver like a pillow for the highrises.
I love Vancouver. This is downtown from the North Shore…stay tuned for False Creek from…well…False Creek!
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Yesterday afternoon Mark and I got busy in the kitchen. I was making a big pot of Cajun Kale Soup with Andouille Sausage, which my brothers’ girls had made over Christmas. You can find the recipe here from Oprah Magazine. Check out the Sweet Potato and Red Lentil Bisque while you are there – it was very yummy as well. I made a couple of substitutions – half a leek instead of the celery and I didn’t have allspice so I used fennel seeds and herbs de provence with the thyme. This is a really hearty soup which only needs a good loaf of bread on the side to be a meal. However, because it was Sunday, I felt like cooking a roast, so we had the soup as a first course. Yes. We ate way to much….
While I was chopping and stirring Mark was making our lunch – a serious veggie omelette.
Step one: Open the fridge
Step two: take out everything
Step three: put everything in the omelette
Step four: OMG goodness.
He started by sautéing some shallots and garlic in leftover New Year’s CHAMPAGNE! He adds a little water, milk and mayonnaise to the eggs. Add the eggs to the shallots and garlic and stir a bit until it starts to set and then top with all the goodies – chilis, red and green pepper, tomatoes, mushrooms, avocado, spinach, bocconcini. Leave this open faced and put it under the broiler until the eggs are set and the cheese is melted. Fold the omelette in half and serve! This part was a bit of a challenge as it was so full, but with careful spatula control he managed to get it on the plate for the picture.
Oh yes. you won’t find the beer in the soup recipe – it was just helping me in the kitchen.
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Catherine this looks super delish! Your photos make me hungry 
I LOVE to cook. I love to look at recipes and plan meals. I used to have a bookcase full of cookbooks, but now I have a chosen few books on a shelf and THE INTERNET. Sometimes I find a recipe that fits the bill all in itself and sometimes I find several recipes and mix them up.
The other day I felt the urge to make mushroom lasagne. Not your regular sliced mushrooms in a thick creamy cheesy sauce. So I found three recipes and came up with this recipe which could possibly be one of the best meals I have ever made. Really. It is GOOOOOOODDDD. Usually when I cook like this there will be something I will want to tweak “the next time” but this was so good as it was that I quickly wrote down the ingredients so I can make it exactly the same again and so I could share it here on my blog.
The Noodles:
I used fresh lasagne sheets form Bosa Foods. For a 9 x 13 baking dish I used six sheets. I cut them in half and then par boiled for 5 minutes in a big pot of water. Drain and rinse with cold water and lay out on a tea towel so they don’t stick together.
The Mushrooms and Sausage:
The end
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