Category Archives: International Food

Asian Brined Pork with Vermicelli Noodle Salad

Asian Brined Pork with Vermicelli Noodle Salad | bsinthekitchen.com #bsinthekitchen #asian #pork

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Barbecue season is upon us, warm weather is here, and summer is on its way! Thanks to a very busy several months being stuck in my basement, editing a TV show, I am now experiencing uncontrollable cravings for warm weather and vitamin D! Fortunately, the weekly deadlines are done, and my schedule is a little more flexible, so I can finally enjoy this wonderful weather!

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Healthy and Easy Chickpea Coconut Curry

One of my best and longterm friends is a registered dietician and she always takes about making chickpea curries, so after some googling, I’ve settled on this recipe. The perfect balance between spicy and savoury, this dish is packed with goodness, thanks to the chickpeas, fresh herbs and coconut milk. Considering you can make it basically out of canned food (which is great if you are in a time crunch), it’s surprisingly easy too. You know the drill BS’ers, let’s get to this recipe. Continue reading

Quinoa Burgers & Fresh Avocado Blood Orange Salad

Lately, I feel like I haven’t been eating as healthy as I could be, so I decided that tonight I should make something fresh, delicious and most importantly – healthy. After seeing a recipe for quinoa burgers on Pinterest, I decided I had to make them. This meal is also a recipe for my one week food-menu planning – so stay tuned for more recipes! But in true BS fashion, let’s get to this recipe! Continue reading

Shrimp Pho

While other people crave chocolate, fast food or other types of sinful dishes when they are sick or stressed out, mine is definitely Vietnamese food – specifically cold rolls and pho. I love the light and fresh flavours that leave you feeling full and happy. I usually order it from my favourite restaurant in town, the Asian Wok, but tonight I decided it was time to learn to make my own – especially with finances being strict with the new house and being sick and not wanting to be out in public…. So I made the dive and made my own shrimp pho. Continue reading

Dumpling Vermicelli

After making the Pan-Fried Dumplings and having more filling then wonton wrappers I needed to make something with the leftover filling, so I settled on vermicelli!
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Pan-Fried Dumplings

I will apologize for the lack in posting over November, but my guilt has inspired me to venture into new styles of cooking and recipes! So to start off my blogging redemption month I present these delicious dumplings!
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Simple Greek Salad

A good friend at work always makes Greek Salad and I go all kindergarten on her and usually end up trading some of my lunch or flat out stealing some of her delicious greek salads she always makes. So I finally got the ingredients to make them myself. If you’re trying to up your veggie intake this is a great way to do so! So let’s get to the recipe (which yields about 2-3 servings of entree sized salads) Continue reading

Asian Pork Tenderloin

Today I have a delicious Asian inspired recipe for Pork Tenderloin slightly modified from this recipe on The Other Side of Fifty. It’s a simple recipe that can be made with ingredients you probably already have in your fridge, which is always a plus for me! So let’s get to the recipe!
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Savoury Saskatoon Berry Brined Duck

As many dedicated BS’ers know, I work with a lot of passionate foodies. This recipe came from one of those foodies and I promise it doesn’t disappoint. It’s also relatively easy to make and can be used to brine almost any type of poultry from duck, chicken, turkey, etc. Brining slowly cooks the meat, allowing the enzymes in the meat to be broken down by the salt; resulting in a vary savoury, moist dish. I matched this dish with an excellent blue cheese gravy. The gravy itself it to die for – packed full of goodness! But let’s get crackin’ to the recipe:

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Pad Thai

During a recent dinner date I decided that we should ‘travel’ to the exotic land of Thailand with the creation of Pad Thai! This was one of my first adventures into ‘ethnic cuisine’ and I have to say it turned out relatively well. Now, let’s sit back, relax and enjoy a savoury dish of pad thai:

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