Inspired by The Well Fed cookbook’s Sunshine Sauce, this sauce is one of my absolute faves. It is so versatile I use it in a stir-fry, on salads, and even as a dip for veggies. It’s great for satisfying my Take-Out cravings and can be whipped up in five minutes. Here I made a spaghetti squash and veggie “noodle” bowl, drizzled with peanut lime sauce and garnished with green onions, cilantro, and sesame seeds.
Spicy Peanut Lime Sauce
*Substitute almond or sunflower butter for peanut butter, and coconut aminos in place of soy sauce for gluten-free and paleo friendly versions.
1 clove garlic, minced
1/4 tsp fresh ginger
a couple splashes of soy sauce
a couple splashes of rice wine vinegar
splash of fish sauce
1/2 cup peanut butter
1/2 cup coconut milk
juice from half a lime
Makes enough to enjoy immediately and save some for later.
Combine garlic, ginger, lime juice, rice wine vinegar, fish sauce, soy sauce, and peanut butter. Whisk. Add coconut milk, whisk until silky smooth. Add chili flakes to taste.
Just a super awesome dinner of oven roasted chicken thigh with fresh spring herb seasoning, sautéed onions, and cauliflower mash. I cooked the cauliflower with homemade chicken stock and it enhanced the whole meal and really tied it all together.
Alright, so this was neither paleo nor low carb but you know what, sometimes you just have to take life by the sweet gravy covered fries and enjoy it. Smokes Poutine gives massive portions with a variety of topping combinations to choose from. I ordered the pulled pork poutine, which was very hearty and filling, but I wished there had been more pulled pork. There were also not a lot of cheese curds, but an abundance of fries, perhaps to mask the lack of other toppings and make you feel your $9 was well spent?
We also ordered the Philly cheesesteak which I was not impressed with, at least in regards to the processed orange squeeze cheese that came on top of it. The flavour was so artificial it detracted from the steak/onions/mushrooms/peppers.
If I sound like a poutine snob it’s because I lived in Montreal for five years, and it honestly doesn’t get better than that. A good poutine isn’t about the add-ons, it’s about the quality of the gravy, the cheese curds, and for me, the thickness of the fries ( McDonalds poutine doesn’t cut it for me because those fries are too flimsy).
Smoke’s gravy has a distinct flavour, very down-homey like it was made in your gramma’s kitchen. It packed a lot of flavour, but it is also a very distinct taste. I would like to go back and try a regular poutine with no toppings because it was just a lot going on flavourwise, and overall very jumbled. The fries were thick cut and well seasoned, and that’s a major plus. The cheese curds, well there could have been more.
Fantastic burger (The Max) from Max’s Burger on 8th and Cambie, this place is a hidden gem. There’s really no comparison to grass-fed beef, and these guys know how to make a proper burger. Best of all, the variety of bun options, whole wheat, gluten free, vegan, and regular ol’ hamburger bun! We all agreed the gluten-free bun was one of the best gluten-free bread products we’ve tasted in a restaurant. Yam fries were tasty too! Overall nothing was too heavily salted or over seasoned, just fresh ingredients done right. Move over Vera’s, I’m all about Max.
Oh, and then we had the cheesecake. Scrumtrulescent. The crust was nothing special, but the cheesecake part was creamy and tasted homemade. We’re going back for sure.
Filled with antioxidant-rich spinach and smothered in a homemade pasta sauce, there’s no denying it, you’re gonna want these balls in your mouth. Conveniently, you can find the recipe for that sauce here. The rotini was a gluten-free rice pasta but these were good enough to eat as is, and we did.
Spinach Turkey Meatballs
I eyeball everything these days cause I love to live dangerously. Adjust to your tastes.
1 lb lean ground turkey
a couple handfuls of fresh chopped spinach
1 rounded tsp Italian seasoning
two cloves garlic
1/4 parmesan cheese, extra for garnishing
an egg, beaten
salt and pepper
Combine ingredients, mix, form the meatballs, brown them in a frying pan, finish in the oven at 350 for 20 minutes. Pour sauce around the meatballs so they soak up that deliciousness and don’t dry out. Or bake them… or cook through in the frying pan… whatever floats your boat.