Last year we stumbled upon a neat little place on rue St. Denis in Montreal. We had awesome burgers at very reasonable prices with a waitress with the biggest smile we’ve ever seen. Apparently the smiles weren’t just a one-time thing. Last week I went there with Ian after church for brunch and our waitress had more 100-watt smiles waiting for us.
Excellent, excellent service.
And of course, excellent, excellent food.
I ordered the crepes with three flours, one of which I suspect is buckwheat. It was supposed to come with fruit, but I had no idea that it was going to come with so much fruit! And nicely cut fruit too! The crepes were rolled around breakfast sausages and topped with a bit of swiss cheese. I had to feed Ian half my fruit to be able to finish it all.
That was all for like, six bucks. Tell me, where in Montreal can you find an awesome breakfast like that in Montreal?
I got the orange pekoe and made my own Asian milk tea. That gave me a big smile, which I returned to the waitress, who came by no less than three times to see if we were okay.
If you get a chance, go eat breakfast/lunch/brunch at the Bistro Fruit Folie at 3817 rue St. Denis in Montreal.
I just love brunch! 😀
Hm, what to do when you’re hungry and your only source of protein is a can of tuna? And you want to eat healthily, simply, but still yummily?
You get chopping. That’s what you do.
For a doze of Omega 3’s, vitamins, and protein, try this salad. Or rather, salad duo, since the tuna salad sits on top of some shredded romaine in a lemon and cracked pepper dressing.
Super easy. Fairly quick. Ultra healthy.
Cucumber Tuna Salad on Romaine with Roasted Walnuts
2 cups shredded romaine lettuce
1 Tbsp. lemon juice
1 Tbsp. extra virgin olive oil, plus 2 tsp. for tuna salad
1/4 tsp. freshly cracked pepper, plus a little more for the tuna salad
enough onion salt to taste
1/2 can flaked tuna in water, drained
1/3 c. finely diced English cucumber
1 very small carrot, shredded
2 Tbsp. chopped walnuts
- To roast the walnuts, either use the microwave (a couple minutes on high and stir every 30 seconds, until fragrant) or the oven (400 degrees for 5 minutes, stir once, until fragrant). Set aside.
- Mix the lemon juice and 1 Tbsp. olive oil and season with cracked pepper and onion salt to taste. Set aside.
- Mix tuna with the remaining olive oil, cucumber and season with cracked pepper and onion salt to taste. Set aside.
- Place shredded lettuce on a dinner plate and spoon the tuna salad in the middle. Sprinkle the shredded carrots around the tuna salad and drizzle the dressing over the romaine. Finally, sprinkle with roasted walnuts.
- Toast to your health!
We had leftover dough from dumplings again. Usually it gets wrapped and left in the fridge until someone remembers it, then it gets transformed into green onion pancakes or handmade noodles.
The way I’ve always learned to make noodles is rolling out the dough until very thin, generously flouring, folding several times, and finally cutting into thin strips. I decided to play with the dough today and stretched the dough until the strands became thinner and broader. The texture is slightly different but definitely not something you can experience using storebought noodles, even storebought “handmade” ones.
The fried tofu curds come in a package and can be bought from an Asian food market. The broth consists of the tofu, bok choy, sliced green onions and minced ginger. A very satisfying lunch. 🙂
We always have leftover rice at our house. Always. It’s because no one like rice, except my brother. But my dad actually gets offended and yells at me if I give Franklin more rice at the dinner table.
That is why we always have leftovers.
Which is the blank canvas for a plethora of different kinds of fried rice. Lunch was fried rice with green beans and green soy beans (available at Asian food markets). Also toasted cashews, which adds a great nuttiness and crunch to every bite.
Double Bean Fried Rice with Cashews
2 c. leftover white rice, fluffed
1/2 c. whole cashews, coarsely chopped
1 c. trimmed green beans, cut in 1/4 inch segments
1 c. frozen green soy beans
1/4 lb. kielbasa sausage, diced
3 cloves garlic, thinly sliced
2 green onions, sliced
2 Tbsp. oil
salt to taste
- Heat oil in a hot wok over medium high heat. Add green onions, garlic, and cashews.
- Toast, stirring, for about a minute. Add the sausage and brown for about a minute.
- Add the green beans and cook for about three minutes, or until tender.
- Add the soy beans and heat through. Finally add the rice and distribute evenly throughout the vegetables.
- Heat for an additional three minutes. Salt to taste.
Filed under Chinese, Lunch
You know what? I became six years old today. I skipped down the road with my six-year-old little sister. It was a sight. I’m not sure if I still skip as gracefully as I did back then, but I do know that I have to skip slower for Carolyn to keep up.
I did feel younger momentarily. You should try it one day. Just do something completely childish, like skipping down the road, yell “EWW!! COOTIES!!!”, or something.
Then I played frisbee with the kids, and Carolyn, as bad luck would have it, got hit in the nose with the disk. So the poor dear got a nosebleed and I helped her to calm down and clean up. Then she said later that I looked like a mom.
I felt older momentarily. Much older than I should feel. But Carolyn is okay, and after she ate a fudgsicle, she was better than okay.
Then we had lunch, which was pasta. Pasta with shrimp and broccoli, and a sauce with onions, garlic, and lime. I used whole wheat penne. Hey, gotta get your fibre right? And I added some cooked mussels, out of their shell, just because we happened to have it.
Shrimp Pasta with Lime
serves 4, for lunch
1/2 medium onion, finely chopped
3 cloves garlic, thinly sliced
4 tsp. olive oil
1 Tbsp. butter
3 Tbsp. whole milk or cream
salt and pepper
1 small crown broccoli, broken into florets
1/2 lb. large shrimp, peeled, and the shell reserved
8 oz. penne pasta
- Bring a large pot of water to a boil, add the shrimp shells. Boil for a couple minutes, then use a slotted spoon to remove the shells and discard. Add the pasta.
- Heat a large sauce on medium high, add the olive oil. When oil is hot, add the onion and garlic. Stir and let cook for 2-3 minutes, until starting to become soft. Sprinkle in some salt and pepper.
- Ladle in about 1/2 cupful of pasta water and reduce slightly on medium heat.
- Add the milk, then squeeze in the lime juice.
- Slide the butter into the sauce and stir in the shrimp. Simmer for 2-3 minutes.
- Meanwhile, add the broccoli to the pasta pot with the pasta still in it. If you test a piece of pasta, it should still be hard in the middle. Boil all together for another 2-3 minutes or until broccoli is crisp tender.
- Drain the pasta and broccoli and add to the saucepan. Toss well to coat. Season again.
- Turn off the heat but keep tossing until the sauce is mostly absorbed. Serve.
Filed under Lunch, Seafood