Messis

Goat cheese mushroom strudel with chickpea and bean ratatouille and mixed green
Fusilli with smoked chicken, roasted sweet onions, red peppers and garlic in parsley, chipotle olive oil sauce

97 Harbord St. Toronto
http://www.messis.ca/

Cloud Free Agent Espresso Bar

Excellent latte, friendly staff ... sweet Thursday afternoon!
968 Queen st West, Toronto, ON - 416-792-6831
http://www.facebook.com/CloudEspresso

The Rooster Coffee House

479 Broadview Avenue, Toronto

Te Aro Cafe

983 Queen Street East, Toronto, ON M4M 1K2
http://te-aro.myshopify.com/

Chili!

Ingredients:

• extra lean ground beef x 0.5 lb
• onion x 1
• garlic x 2 cloves
• potato x 2
• carrot x 3
• chili x 2
• green pepper x 1
• red pepper x 1
• corn x 1 cup
• kidney bean x 1 can
• white kidney bean x 1 can
• black bean x 1 can
• crushed tomato x 1 can
• bay leaf x 2
• cilantro x as much as you want!
• thyme and oregano
• salt, pepper, chipotle pepper

In a big pot saute the onion for 3 minutes. Add seasoning, chipotle pepper and chili. Add garlic and saute for 1 minute. Add ground beef, with some more seasoning, cook until the beef is browned. Add the hard vegetables (carrot, potato, peppers). Cook for 5 minutes, stir occasionally. Add the dried herbs, tomato and water to cover all the ingredients. Let it cook for 2o minutes, add chopped cilantro, beans and corn. Let it cook until the vegetables are cooked and you have the desired consistency. Taste and season throughout the cooking process.

Mediterranean Inspired Sandwich

Sauteed portobello mushroom, marinated artichoke hearts, roasted red pepper, goat cheese, fresh cilantro pesto, tomato and mixed greens (can be served warm or cold)

Thai Green Curry with Chicken and Shrimp

Green Curry Paste:

• peanut oil x 3 tbsp
• soy sauce x 2 tbsp
  
• fish sauce x 1 tbsp
  
• lime zest and juice x 1
• lemon grass x 1 stalk
• cumin x 1 tsp
  
• coriander seed x 1 tsp
  
• green chili x 2-3, deseeded
• ginger x 3 cm
  
• garlic x 2 cloves
  
• shallots (or same amount of onion) x 2
  
• 2 fist full fresh coriander
• some coconut milk to make it blend
  

Stew:

• chicken thighs x 2
  
• tiger shrimps x 8-10, de-shelled
• small size onion or shallot x 1, thinly sliced
• garlic x 1 clove, finely chopped
• bell pepper x 2, thinly sliced
• snow peas x 10, halved
• bok choy x 1 sliced
• coconut milk x 1/2 can
  
• green curry paste x 3-4 tbsp
• carrot x 3 cm , grated
• ½ cup water (replace water with more coconut milk if desired)
• chopped corriander, scallion and bean sprout for garnish
  

To make the green curry paste blend all the ingredients well, until you have a thick, smooth paste.
Marinate the chicken and shrimp with 2-3 tbsp of the paste. Keep in the fridge for 30 minutes.
To make the stew, first brown the chicken in medium high heat (2-3 minutes each side). Fry the shrimp in medium high heat (1 minute each side). In the same pan sauté onion and garlic with some peanut oil, after a couple of minutes, add peppers and keep sautéing for 4 more minutes. Add the snow peas, saute for 2 minutes. Add coconut milk, green curry paste, chicken and shrimp, bring to boil and simmer for 10 minutes. Add bok choy and grated carrots. Simmer for 5 more minutes. Serve with rice.

Thai Rice Papper Wrap with Peanut Sauce

Here is the recipe that I used for the wraps:

http://www.mediterrasian.com/cuisine_of_month_ricepaper.htm

For the Peanut sauce, I mixed some peanut butter with a touch of soy sauce, lime juice and garlic

Estamboli Polo - Tomato Rice with Vegetables