A well known Indian Restaurant in Vancouver is Vij‘s.  Line ups are expected, but a warm and social atmosphere inside, and delicious food…how can you go wrong?

Vikram Vij and wife, Meeru Dhalwala published a cook book featuring some of their most popular menu items, including the famous “lamb popsicles!”  Years ago a colleague passed this recipe along to me, but it remained filed away under “Want to make”. A few years ago TB’s brother and sister in-law gave me the cookbook for my b-day.  I had made a few tasty veggie recipes from it, but hadn’t made these pospicles.  Finally on Saturday I picked up some lamb chops, not what the recipe called for (original recipe called for French-cut racks of lam, in chops).  I figured lamb on a bone was close enough…and these did not disappoint.

Perfect for a cold night.  Hearty, rich and a very rare once in a while treat, these were great.



10 lamb chops
3/4 cups grainy mustard
1/4 cup white wine
1 tsp salt
1 tsp cracked pepper


curry sauce:

4 cups whipping cream (yikes! I know)
1 Tbsp salt
1 tsp paprika
1/2 tsp ground cayenne pepper
1/4 cup fresh lemon juice
3 Tbsp Canola oil
3 Tbsp finely chopped garlic
1 tsp fenugreek seeds (recipe called for 1 Tbsp dried leaves, I only had the seeds!)
1 tsp tumeric


  1. Combine wine, mustard salt and pepper ina large bowl.
  2. Add lamb and coat well with the marinade.
  3. Cover the bowl and refridgerate for 2-4 hours.


  1. In a large bowl combine salt, paprika, cayenne, and lemon juice, create a slurry.  Add cream.
  2. Heat oil in a large pot over medium heat.  Add garlic and fenugreek seeds,  saute until golden.
  3. Stir in tumeric – cook for one minute.
  4. Stir in the cream mixture and cook on lw to medium heat for about 5 minutes until it is gently boiling.


  1. Preheat a cast iron skillet (or BBQ) to high heat.  Place lamb on the grill and cook about 4 minutes per side (maybe more depending on thickness).
  2. To serve, servce lamb piping hot off the grill, 2-3 chops per serving. Pour the cream curry over the meat.

Tasty tasty with sauteed veggies and cumin flavoured basmati rice.  Serves 4.


We are on a bit of a pork kick this week because I bought a pork loin that was far too big for two people, so four different pork meals I am sure are in the works

Tonight’s dinner was not only a breeze, but timing was cinch. I love when everything comes together at the right time, easily. Spicy green beans, wild rice and this pork loin. Simple and tasty. I was a little hesitant about BBQ’ing the pork. I was worried about drying it out. But just using the meat thermometer it was easy to pull once the pork reached the 180 degrees, and it was so moist!



20 oz lean centre pork loin
1/8 cup soy sauce
1/8 cup honey
juice from one lemon
1 tbsp extra virgin olive oil
1 tbsp grated ginger root
4 garlic cloves, mined
1/2 can dry apple cider
1tsp red pepper flakes
1 1/2 tbsp AP flour
1/2 cup water
salt and pepper to taste


  1. Cut pork into two 10 oz steaks.
  2. In a ziploc bag combine the honey, soy sauce, lemon juice, garlic, ginger, apple cider, red pepper flakes and olive oil. Massage together.
  3. Add pork to baggie. Massage marinade into pork. Allow to rest for 15 minutes. Come back and massage again, and rotate. Leave fo another 20 minutes.
  4. Heat BBQ to about 250 degrees (low). Remove pork from baggie and place on grill. Reserve marinade.
  5. Grill meat for approximately 30 minutes, rotating every 10 minutes or so.
  6. Allow to rest for 5-7 minutes.
  7. While meat is resting, heat up remaining marinade in a small saucepan. Let come to a low simmer, because the liquid is partially carbonated, you may want to whisk out the carbonation.
  8. Whisk together flour and water. Add to simmering marinade. Allow to thicken. Remove from heat and place aside.
  9. Slice rested meet, and serve with a scoop of the sauce atop.

3 slices per serving, serves 4-5

One of the student groups I advise had a potluck dinner on Monday night. I was assigned “any type of meat”. I have been busy lately, really when I look around, who isn’t? Anyhow, as a result I was trying to think of something really quick and easy that I could prep in the morning before work, and then cook when I got to the potluck. Insert: chicken satay.

The thing I liked about this recipe is that I made chicken satay a few weeks ago and thought it was gross. I had added peanut butter to the marinade, based on a recipe I found on the internet and it made the chicken taste muddy. I don’t know what real satay is supposed to be marinaded in, and truly, I don’t care. The night before I was going to make this, I was drifting off to sleep trying to decide what to put in it (based on what we had in the house) And below is the result. In honour of my friend Cate, I must say, “Tasty, Tasty”.

2 lbs, boneless + skinless chicken thighs
2 Tbsp fish sauce
1/4 cup soy sauce
2 Tbsp brown sugar
4 crushed garlic cloves
1 Tbsp sesame oil
3 Tbsp lime juice
1 Tbsp chili sambal sauce


  1. Combine all the ingredients into a large ziploc bag, massage so that all the ingredients combine.
  2. Allow to marinate in the fridge for at least 4 hours, meanwhile soak skewers to prevent burning.
  3. Heat oven to 400 degrees Fahrenheit. Thread chicken onto skewers, bake on a cookie sheet for about 10 minutes, turn and bake for another 5-7 minutes.
  4. Serve with your favourite Peanut Sauce. Mine is Asian Family’s Speacilaty Foods Satay Peanut Sauce

Alternatively you could cook these over your grill. This is a lot of chicken, so adjust as needed, this was enough for 10 people + extras for leftovers. (Thai chicken pizza to come)


To any vegetarian’s or vegans I apologize. This post is for the carnivore…of which I am and with whom I live. One of our favourite meats is lamb. Truthfully it is something I had to develop a taste for and since really finding an appreciation for it, beef doesn’t taste the same.

Pete’s mom often made us a version of this. It is another one of those random pieces of paper on the bookshelf that I am cleaning out. Originally the recipe was for a leg of lamb. It requires a long marinating time (ahhhemmm…planning?) and is usually something we bbq over the grill. Tonight however we made it with a Frenched rack of lamb that I first seared and then roasted in the oven until it was a lovely medium-rare. I really liked the searing in melted butter in my cast iron pan. It adds a richness that the meat really benefited from.

I have no idea how to take any decent looking picture of meat, so here it is, in all it’s glory on the cutting board.

1 rack of lamb, Frenched (8 popsicles)
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon rosemary
2 cloves minced garlic
1 teaspoon salt
4 Tablespoons Worcestershire sauce
6 Tablespoons dry white wine

2 Tablespoons butter
1 Tablespoon extra virgin olive oil


  1. The night before, in a Tupperware container or in a large freezer bag, combine Worcestershire and wine
  2. Rub spices into meat.
  3. Drop meat into container/bag, massage and refrigerate. Turn halfway through.
  4. 1 hour before wanting to eat, take meat out of fridge and allow to come to room temp.
  5. Heat oven to 450 degrees.
  6. Place cast iron skillet in oven to heat up for 10 minutes.
  7. Add butter and olive oil to skillet, ensure it doesn’t burn. Over a burner at medium (it will still have a lot of residual heat from the oven) sear each side of the rack (2 minutes a side). Baste the rack that isn’t being seared with the melted butter/oil combo.
  8. One you have a nice sear on it that will keep the rack nice and rack, place skillet in the hot oven. For a total of 12 minutes (for medium rare), 6 minutes a side.
  9. Remove and allow to rest covered for 5-10 minutes.
  10. Slice and serve!

I am on a house cleaning purge – perhaps instead of spring cleaning, I am fall cleaning. One place that needs some love is my cookbook bookcase. I am always ripping out recipes or being given recipes that I think “I will make one day” – I am sure many people have this as well.

Years ago a former colleague gave me this recipe. Photocopied from a book. Unfortunately I have no idea what the source is, so apologies to the creator. But in an effort to clean the shelf, random papers must go, and this needs to be added to the blog for posterity.

When I think of this recipe I think of the word, umami. The kitchen even smells great when the steak is marinating! No picture, but just know that when this all comes together and you cook your steak perfectly it is a great addition to a meal from the grill!

1 cup dark soy sauce
1 tsp sesame oil
2 cloves finally minced garlic cloves
1 Tbsp finely chopped fresh ginger
(sometimes I used ground ginger from the spice rack and that works fine too)

freshly ground pepper to taste
1/4 cup of rice wine vinegar (or juice from 1/2 a lemon)
1 Tbsp cornstarch (or tapioca starch)


  1. Mix all the ingredients together in a non-reactive dish.
  2. Add the meat, turn to coat and marinate for 10-30 minutes. Turn meat half way through to ensure equal marinating. Do not marinate overnight, as this is a fairly salty marinade.
  3. Cook steaks to the doneness you like. Be sure to allow them to rest for 4 minutes and the quickly return to grill to heat up for 30 seconds or so.
** Enough for 4 steaks