Fresh basa fillet, veggies, and seasonings teamed up in my oven for one fabulous fish taco feast.
Oven roasted that basa with the usual suspects – salt, pepper, and lemon juice – along with some cumin, cayenne, garlic, parsley, tomatoes, and onions.
In the sweet mango salsa there are roma tomatoes, sweet red onion, cilantro, salt and pepper, and lemon juice.
AND THAT’S ALL SHE WROTE!
But not all she ate. She definitely had a second taco.
The sign boast “You Can’t Beat Vera’s Meat!”, the chain was voted best burger in town five years in a row, but does it still live up to it’s reputation? Phil and I felt compelled to investigate.
It’s not cheap. Prepare yourself for an $8-$13 burger, before sides. That being said, it’s not a wimpy beef patty either. You’re biting into a thick, well seasoned burger with a variety of toppings – some at an additional charge. Still, I don’t like the price, I think it’s a little steep for a place where you order at a counter, and seat yourself.
Phil always orders the beef sliders, 4 mini burgers for $10 served with Vera’s sauce, ketchup and cheddar. When I asked Phil what he thought about them he replied: “Ummm…,” and after a longer pause, “they were pretty good. But they lacked something, more toppings.” I agreed. For the price you expect some other ingredients, “such as caramelized onions,” rationalized Phil. “I mean, the amount of toppings on each slider is like what, half a tablespoon? Vera’s can afford to offer their customers a selection of additional toppings at little to preferably no additional charge.”
If I’m gonna eat a burger, I’m gonna do it right, so I ordered the Canuck Burger ($12.00), which is essentially a bacon cheeseburger. It came with ketchup, mustard, relish, Vera’s sauce, tomato, lettuce. I like my burgers juicy; Vera’s burgers are consistently dry, and I’m not just talking about the sauce to bun ratio. The patty was overcooked and I had to add extra ketchup.
I apologize for the horrible lighting, but really, there’s nothing special to see.
For $6.00 we shared a side of half onion rings half fries. There was nothing special here, just some fries and a few onion rings
6 onion rings
Vera’s Burger Shack is a love-hate kinda joint; I’ve found people either rant or rave about their experiences, but for me it has been less than satisfactory. I have no problem paying $12 – 16 for a gourmet burger – that is, if I’m getting a gourmet burger. True, the seasoning of the meat was delicious, however there were too many negative factors taking away from this. All in we spent just under $30. At this price point, I’d suggest trying Cactus Club or Earls, but honestly the McDonalds across the street would have been just as satisfying, and half the price.
My post Vegas hangover had me craving something fresh and healthy, and what better meal to breathe life back into my broken body than sushi. Kaneda is located on Broadway between Granville and Hemlock. They are a dine in/take-out/ All You Can Eat/late night sushi joint with a pleasant decor and mid range prices. Theres a 15% discount on take-out orders, and a $30 minimum for delivery items. Right now they have a special where you can get a california roll for 99 cents.
My favourite item was the Salmon Nigiri ($1.50), it was the best I’ve ever had. The fish was so fresh and buttery, I could have eaten a whole meal of just nigiri. Look how succulent they are! Nom nom nom
The appetizer tempura ($6.95) came with two prawns and three root vegetables, and best of all, it was served with miso soup. What an excellent deal. The tempura batter was light and cooked all the way through, however the prawns were a little over cooked. Still, taste wise, everything was delicious.
When dining in I always try to be adventurous with my orders, but my take-out order staples are always Dynamite and Spicy Tuna. The Spicy Tuna was delicious, not drowning in sriracha sauce and not too fishy. The roll was perfectly balanced between spice and flavour, allowing the tuna to shine through. It was $4.25.
Like the spicy tuna, my dynamite roll was very fresh, especially the avocado – such a vibrant green! I don’t always like lettuce in my dynamite rolls but this was the perfect balance. I really enjoyed this, even at $4.50. But you get what you pay for, and this was worth it.
On my second take-out adventure I steered from the path and ordered a Yam Roll and a Gomaae roll. Sadly, the Gomaae was a little underwhelming. I was hoping it would have a peanut sauce drizzle over it, alas it was a little dry. But still, and interesting roll and who knows, the dine-in version might be better. I felt that at $4.00, this roll was over priced for what you got.
I don’t usually like Ebi Nigiri because they are alway so dried out, but after having tried the salmon and loving it, I thought why not. The ebi ($1.50) was better than other joints, still not my favourite, but I would order it again.
The yam roll was light for a battered root vegetable. Again, for a vegetable roll, I thought $4.00 was over priced.
I have two fresh summer snack ideas for you today. One recipe is sweet, a great treat or appetizer, while the other is a savory revamped take on your classic garlic bread. They are quick and simple and delicious.
1 Baguette
1 1/2 cups strawberries, rinsed and chopped into small pieces
1/2 cup feta cheese (goats cheese also works well) but let’s be honest with each other, you’re gonna use as much cheese as you want
Dash of salt
A liberal drizzling of balsamic reduction (balsamic vinegar does the trick if you’re not up to making the reduction)
Warm the whole baguette in a 350 degree oven. Meanwhile in a medium-sized bowl mix together all other ingredients. When the bread is warmed through, remove from oven, slice horizontally and spoon the strawberry mix onto each slice. Drizzle with more balsamic, serve and enjoy!
1 Baguette
5 finely chopped basil leaves
2 finely minced garlic cloves
3 tbsp butter
Salt and pepper to taste
Freshly grated parmesan (optional)
Melt butter in a skillet over medium heat. When butter starts to bubble add minced garlic and basil. Sautée until fragrant, about 1 minute. Remove from heat.
There are a couple of ways to prepare this:
Warm the whole baguette in a 350 preheated oven. Slice and brush with basil butter, serve.
Or, if you have access to a BBQ, slice your bread diagonally and grill before brushing with garlic basil butter.
Or, slice open your baguette lengthwise. Brush either side with the garlic basil butter, top with grated cheese and broil until golden.
Nomnomnom! This goes great with a red sauce and of course, a bottle of wine. Happy Eating!
Yes, the recipe is that good. 
I spent most of my life hating baked spaghetti, a standard leftovers meal at our house I found dry and bland (sorry Mom!). My issue with baked spaghetti is there’s never enough sauce, and the noodles are always too squishy after being recooked. This recipe calls for a mix of your regular ol’ pasta sauce and Alfredo, double trouble baked spaghetti! The result, a creamy flavourful and VERY saucy dish. To ensure sauciness only bake the casserole until the cheese starts to bubble on top. Happy Eating!
Ingredients: Tomato Sauce, Alfredo Sauce, Pasta, Mozzarella Cheese ( or whatever you have on hand), grated Parmesan.
Optional: Red Pepper Flakes, fresh Parsley.
Preheat oven to 350.
1) Cook pasta in slightly salted water until desired consistency. I used the ends of two bags of pasta – fusilli and rigatoni. It was about 3 1/2 cups in total and we had lots of leftovers. Or, use leftover pasta if you’re trying to clear out the fridge.
2) Grate mozzarella - the cheesier the better!
3) When pasta is at desired firmness, drain and add to casserole dish. Mix in one jar of tomato sauce and one jar of alfredo. Stir until fully mixed, then cover pasta with cheese.
4) Bake in oven until you see the cheese starting to bubble, about 10-15 minutes. Remove and add grated parmesan.
EAT!
