How to: Recipe Makeover – Mushroom Stroganoff


I have been dying to share this recipe. I would be shouting ‘MUSHROOM STROGANOFF!’ from the rooftops if it was at all socially acceptable.

Short ingredient list. Cooks in under thirty. A monkey could make it.

That’s a classic triple threat, right there.

Wait. It’s also just-try-holding-me-back-from-eating-the-whole-pot delicious.

Quad threat.


I’ve been holding this little recipe card in my pocket for a few weeks, since I tested it out in the same week I shared our recipe for Mushroom Bourguignon.

I figured, no one wants to be over mushroomed, Erin. Hold your horses. So I held on. And that was tough, because I think you need this in your life.


Rich, creamy and savoury just like the classic beef version but with meaty cremini mushrooms instead. This would delight any vegetarian, I guarantee it.


The combo of goat cheese and greek yogurt give it that signature stroganoff tanginess while doing double duty as a good source of protein.


And the egg noodles?

Egg noodles for President.

That’s all I have to say about that.


Just looking at this photo makes my salivary glands go bananas.

Guys, you’ve gotta make this one STAT.


Mushroom Stroganoff

Serves 4-6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes


  • 2 tablespoons butter
  • 1.5lb mushrooms (sliced)
  • 1 tablespoon flour
  • 2 cups low sodium beef broth
  • 1 package wide egg noodles
  • 1 Small package goat cheese
  • 1 cup 2% greek yogurt
  • 1 bunch green onions (sliced, white and green part separated)
  • 2 tablespoons parsley (chopped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper


1. In a large sauté pan over medium heat melt butter and add mushrooms, sautéing until cooked through and most of the liquid is evaporated. Add white parts of onion and cook for another minute until all liquid is evaporated.
2. Sprinkle flour over mushrooms and stir for 30 seconds until dissolved. Add beef broth, lower heat to medium-low and simmer for about 8 minutes.
3. Meanwhile, cook egg noodles per package directions in salted water. Reserve 1 cup of pasta cooking liquid when done.
4. Add goat cheese to mushrooms and stir until melted and evenly dispersed. Remove from heat, stir in yogurt, green onions, salt, pepper and parsley.
5. Add cooked noodles and toss with mushroom sauce, adding reserved pasta water slowly until desired sauce consistency is met. Serve immediately.

How To: Healthy Side – Spicy Coconut Curry Noodles


I had a lot of trouble writing this post. Why?

Because really all I want to say is, GO MAKE THESE NOODLES NOW!


Sure, I could write about how they are creamy, spicy, and sweet all at the same time, they make the perfect side for just about any protein, and they come together in literally 10 minutes and in one pot.


But really, all you need to know is they are delicious and are just as good hot as they are eaten cold standing over the stove, not that I would know anything about that.

Make them!



Spicy Coconut Curry Noodles

Serves 4
Meal type Main Dish, Side Dish
Website Adapted from Shutterbean


  • 8oz rice noodles
  • 1 can light coconut milk
  • 3 Tbsp tomato paste
  • 1 Tbsp fish sauce
  • 1 Tbsp sriracha
  • 1 Tbsp red curry paste
  • pinch salt and pepper
  • 2 Tbsp cilantro (chopped)
  • 10 basil leaves (chopped)
  • 2 Tbsp coconut (toasted)


These noodles are great on their own or as a side for grilled chicken or tofu. If you like things extra spicy, top with an additional squirt of sriracha.


1. Cook rice noodles according to package directions and set aside.
2. In a medium saucepan whisk together coconut milk, tomato paste, fish sauce, sriracha, red curry paste, and salt.
3. Bring to a boil and reduce heat to simmer for 2-3 minutes. Add rice noodles to pot and stir to coat in the sauce. Add cilantro, basil leaves, and toasted coconut and mix to combine. Top with additional coconut and cilantro, if desired.

How to: Quickie Meal – Asian Beef Noodle Soup


Hello, winter.

I’m not welcoming you per se, but I may be able to better handle your shenanigans when bowls of steaming deliciousness are at my disposal.

Bowls such as this one.


You all like Phở? It’s a Vietnamese noodle soup and it’s basically a cure for winter.

Traditionally, Phở requires hours of simmering a rich stock with a variety of spices.  I’m gonna go out on a limb and guess you don’t have that kind of time?

This is a super short cut to a Phở-esque soup that is all kinds of heartwarming.  If you’re more of a plant-based guy or gal, you can also check out my recipe for Mushroom Phở.


Anyone who reads the blog regularly knows I’m not much of a meat eater.  As a general rule, I don’t cook meat (including poultry) at home unless it’s a special occasion.  I’ll also enjoy meat when I go out to eat from time to time.  My reasoning is multifactorial, but essentially, I feel less meat is better from an environmental perspective and a health perspective.

This recipe was inspired by my first foray into making beef stock.  My brother and sister in-law decided to buy half a grass fed cow from a local farmer.  Included in their haul was a big old box of soup bones. They were going to ditch them!  I gasped in disbelief and immediately offered my freezer up!

Holy cow (get it?!), this made amazing stock. Here’s the recipe I used.


Now a quick note on the difference between stock and broth.  Stock is made with bones, broth is made by simmering meat.  That’s it.  What you find in tetra packs at the grocery store is generally broth, which will absolutely work for this recipe.  I will say that roasted bone stock adds a lot of depth to this recipe if you do want to try it yourself.

If you can’t find a ‘no-added salt’ brand, don’t sweat it, just be mindful of the soy sauce and hoisin sauce you add.  You may not need as much.


If you’re looking to reduce your consumption of meat at home, a good way to wean yourself and your family is to use meat as a flavouring, rather than a main dish. Along with using beef broth, this recipe only calls for one 8 oz. steak divided among 4 servings.


It’s very important you add the beef at the very last minute. Sirloin is not something you want to overcook.  It will become tough very quickly.  That being said, if you have leftover pot roast or brisket, or some other slow cooked beef, it would work perfectly as a substitute here.


Now then…happy slurping to you all!


Asian Beef Noodle Soup

Serves 4
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes


  • ½ lb or roughly 225gmedium thickness rice noodles
  • 6 cups beef stock (or no-salt added beef broth)
  • 225g shiitake mushrooms (stems removed and sliced)
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon fresh lime juice
  • 1 tablespoon sesame oil
  • 8oz beef sirloin or tenderloin (thinly sliced)
  • ¼ cup sliced green onions
  • 10 basil leaves (thinly sliced)


Try freezing beef for 30 minutes before preparation.  Partially frozen beef will be much easier to slice thinly.


1. Cook rice noodles per package directions. Rinse with cool water, and set aside. While remaining ingredients are prepared, rinse with additional cool water every few minutes to ensure the cooled noodles don't stick together.
2. Bring beef stock, mushrooms, ginger, soy sauce, hoisin sauce, lime juice and sesame oil to a boil, reduce heat and simmer for 5 minutes.
3. Divide rice noodles among 4 empty bowls.
Add beef and green onions to simmering broth and remove from heat immediately. Ladle soup over noodle bowls. Top with fresh basil.
Serve immediately.
Serve with additional hoisin sauce and Sriracha hot sauce.

How to: Recipe Makeover – Mushroom Pho


For years, I’ve had a major crush on Pho.

When I first moved to the big smoke, it was one of the first ‘international’ foods that I sampled (along with butter chicken and pad thai. Ya, I’m old).

Now it’s so familiar I regularly crave it as comfort food.


Making traditional Vietnamese pho is an art.  I’m not about to pretend this recipe is any where near traditional.  But what it most definitely is, is achievable at home.  On a weeknight.

So there.

PS. It’s also vegan if that’s your thing.


Using chinese five spice is a genius little quickie trick.  I won’t take credit for it. I found it on the interweb.

The secret is that three of the five spices (star anise, cinnamon and clove) are the predominant spice profile in traditional pho.

Totally fools me, and they’re all in one jar. Jackpot.


Try to use a variety of mushrooms if at all possible.  This will help to maximize flavour complexity in the broth.  Oh and don’t leave out the shitakes.  They are so worth it.

That goes for the various garnishes too.

Happy slurping!



Mushroom Pho


  • 1 tablespoon canola oil
  • 1 tablespoon fresh grated ginger
  • 1 bunch green onions, sliced (whites and green separated)
  • 2 teaspoons chinese five spice powder
  • 1.5lb mushrooms (a combination of cremini, shitake and white)
  • 900ml vegetable stock
  • 1 package rice noodles
  • 3 cups leafy green of choice (spinach, chinese greens)
  • fresh basil leaves
  • lime wedges
  • sriracha and hoisin sauce (to taste)


1. Clean and slice mushrooms. When using shitake, remove and discard the woody stem.
2. Heat canola oil over medium heat. Add white portion of green onions, ginger and five spice powder. Sauté for one minute. Add mushrooms and sauté until they begin to soften. Add stock and simmer, uncovered for at least 15 minutes until slightly reduced and really 'mushroomy' tasting.
3. Meanwhile, cook rice noodle as per package direction and set aside. Toss the noodles with a tsp of canola oil to keep them from sticking together.
4. Add spinach to soup and remove from heat, allowing the greens to wilt for a minute or two. Heartier chinese greens can be sautéed or steamed separately and added at the end.
5. To serve, place 1 cup of noodles in a bowl, top with soup. Add basil, remaining green onions and lime garnishes. Add sriracha chill sauce and hoisin sauce to taste.

How to: Healthy Lunch – Peanut Noodle Salad

This past weekend Dara and I attended the first ever Food Bloggers of Canada Conference. It was the most personally and professionally satisfying conference I have ever attended.

Not only did we learn more than we could have possible absorbed, we went away full of Canadian pride and in awe of the talented and creative bloggers we were lucky enough to rub shoulders with.

Peanut Noodle Salad Closeup

I also had to loosen my belt a notch.  Turns out eating every 15 minutes for 3 days straight can lead to significant bloating and weight gain.

Peanut noodle salad ingredients

Hence, the craving for easy and wholesome veg-centric meals this week.

Peanut Noodle Salad Prep How to Eat

This salad is a good fit for lunches, potlucks or as a side. Adding some tofu or chicken transforms it into a satisfying main.  It also lends itself well to any combination of favourite vegetables.

I mean, it’s got peanut sauce.  Automatic deliciousness.


Peanut Noodle Salad

Serves 4-6
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes


  • 200g whole wheat spaghetti
  • 1 red bell pepper (thinly sliced)
  • 1/2 hothouse or english cucumber (seeded and thinly sliced)
  • 1 Large carrot (peeled into 1.5)
  • 2 cups snow peas (chopped)
  • 3 green onions (white and green parts, thinly sliced)


  • 3 tablespoons peanut butter
  • 1/3 cup water
  • 1 teaspoon ginger (grated or finely minced)
  • 1 teaspoon sesame oil
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons canola oil
  • 2 teaspoons brown sugar
  • 1 tablespoon fresh lime juice

Dressing (Optional)

  • 1/2 teaspoon sriracha (or 1/8 tsp red pepper flakes)


This recipe would work well with soba noodles or rice noodles as a wheat free alternative.


1. Prepare spaghetti according to package directions. Strain and run under cold water until noodles are cooled.
2. Meanwhile, over medium heat whisk peanut butter, water, ginger, sesame oil, soy sauce, canola oil, sugar and sriracha until well combined. Remove from heat, add lime juice and cool to room temperature.
3. If serving immediately, toss noodles, vegetables and peanut sauce in a large bowl until well combined. If making ahead, reserve 1/4 cup of the peanut sauce for tossing just prior to serving.

Peanut Noodle Salad overhead