Today Tourism Richmond announced their Top 12 Finalists (out of >1500 applicants) that applied for their 365 Day Food Blogging Campaign! I am BEYOND excited to announce that I made the cut!!
Confession: by beyond excited I really mean shrieking, crying, dancing and little bit of fist pumping all at the same time. I think it’s the possibility of having a dream become a reality which makes this competition so surreal for me. Just when you think you have everything planned out–an opportunity as amazing as this can presents itself. Life is beautiful.
Ok, enough with the figurative language, Romina.
For those of you who have been wondering how to support me, here’s how:
VOTE!! Please Vote! and after you vote tell you friends to vote, and their friends, and so on & so forth. Help me let the world know! You can vote once every day…until next Tuesday!!
The link to vote will be open tomorrow morning, April 24th at 9am!
CLICK HERE TO VOTE!!!!!
From the bottom of my heart, I thank each and everyone of you. YOU are helping make my foodie dreams come true.
Quinoa & Bacon Stuffed Cabbage Rolls
Recipe Adapted From:
Return of the Garden Food Blog & The Lovely Sarah Slocombe
1 medium head of cabbage
2 c. cooked quinoa
1 – 2 tsp. extra virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
3 celery sticks, finely chopped
3 clove of garlic, minced
6 thick strips of bacon
1 tsp. salt
1/8 tsp. freshly ground pepper
1/8 tsp garlic powder
2 tsp. fresh thyme or 1 tsp. dried thyme
1 tsp. dried rosemary
2 tsp. Italian seasoning
1 tsp. dried oregano
1 tbsp. corn starch
2 cups of tomato or pasta sauce
Core the end of the cabbage (be careful to keep the leaves intact). Steam the entire cabbage in a large pot until soft (about 8-10 minutes).
2. While the cabbage is steaming, slice the bacon & cook on medium-high heat until brown & crispy. Remove from heat & transfer to a plate lined with paper towel.
3. Saute the onion, celery & carrot in the bacon fat until soft. Add in the minced garlic, salt, pepper, cornstarch and all the herbs/seasonings. Saute for 1 minute and remove from heat.
4. In a mixing bowl combine cooked quinoa, sautéed vegetables, bacon, and ½- ¾ cup of the tomato or pasta sauce. Mix well.
5. Carefully remove the cabbage from the pot. Very gently, pull each cabbage leaf away from the head. Lay a cabbage leaf on your work surface and add a spoonful of filling in the center. Fold in the side of the leaf and roll it up; tuck it into the prepared baking dish seam side down. Repeat for the remaining leaves and filling.
6. Once the dish is full, slowly pour the remaining tomato or pasta sauce over the rolls.
7.Preheat the oven to 350 degrees. Bake for 30 minutes. Serves 4-6.
Bon Apetit !
Playoff Season has begun!
Many of you have been messaging me for “Game-Day” appetizers and I apologize for the delay–It’s exam crunch time for me right now but thankfully my last exam is tomorrow! Hoooray!
For those in need of an appetizer for tomorrow’s game against LA, here is a sophisticated “game grub” option.
Tomato Soup & Grilled Cheese Shooters!
Pretty neat eh? Far from the ordinary wings & chips
I launched my recipe & directions this morning on Vancity Buzz! You can find the recipe HERE!!
I hope you will all enjoy them! GO Canucks GO!
Ladies, not to the barrier of bad news at 9am…but I thought I should bring to your discretion that beach season is approaching. (*Gasp!). Yes, it’s time to put away the potato chips. Before you panic though…I’ve come up with a tasty & guilt-free alternative.
Ever had a Kale Chip?
It’s basically a potato chip… with much more respect. They have all the hype and half the fat!
I launched an article on how to make my Guilt Free Kale Chips this morning on Vancity Buzz. Click Here!
I hope you will all enjoy!