Saturday, May 03, 2014

Arigato Sushi

There are still no Vietnamese restaurants in Kamloops. My count since my last Vietnamese meal is approximately 9 months.
But sushi rules too. And tempura, noodles.......yum.

I've been to Arigato twice recently, and we enjoyed both visits very much.
The first time was for a family birthday and the family fell upon each dish like rabid badgers, so there are no photos.
We tried the vegetable and shrimp tempura, a sushi roll that I can't remember the name of, but it had salmon in it, so I didn't try it, gyoza, salmon salad, bento boxes, yakisoba, and chicken donburi.
It was all so, so good.

So, so good that we went back a couple of weeks later.

 The madness began the moment the green tea and miso soup hit the table.

As you can see, the 4 year old is pulling the soup over to him.  2 of his FAVORITE things in the world are green tea and miso soup.  I love it.  Except when I lose my green tea and miso soup to him.
This was, I believe, the crazy california roll.  It was.......crazy good.
They arrange their tempura quite nicely, and then my child knocks it over to get to the shrimp.
 Biminbap. Which is one of my very favorite dishes, but I've never seen it with lettuce before.  Pretty cool.

And also?  They are open on SUNDAYS.

Arigato Sushi
70-1395 Hillside Dr

Friday, May 02, 2014

Haute Dogs

"The noblest of all dogs is the hot-dog; it feeds the hand that bites it." ~ Lawrence J. Peter.

 Hot dogs - what's not to like?  BBQ'ed, pan fried, cooked over a fire.  With ketchup, or sauteed onions.  Maybe some cheese?

I can't say we are overly adventurous in our hot dog toppings, which makes it cool to come across a book like Haute Dogs by Russell van Kraayenburg.

 This is a fun but serious book all about the lofty dog - after an introduction to the history of the dog, the author moves into the anatomy of the dog and instructions on various cooking methods - more than I would have thought -that go from microwaving to roasting to steaming.

There are more than 40 recipes, many with variations for other delicious creations, and if that wasn't enough - buns and batters, sausages, and condiments and toppings.

We tried the El Completo from Chile:

Scott had his with sauerkraut, I had mine without.

Next was the  Columbian Pineapple Dog from Columbia.

This one made me a little nervous - we made a pineapple relish, and salsa golf, then added ketchup, mustard, cheddar, and potato chips.  But it was quite delicious.

I also made the Classic Hot Dog Buns

And our final, and favorite of the 3, the Danish Hot Dog - topped with the MOST delicious Remoulade sauce ever. 

Thank you Quirk Books!

Sunday, April 27, 2014

Smackdown - Drop Biscuits

Ok! Let's do another Smackdown, shall we?

 This time we're moving into the land of carbs with biscuits. Drop biscuits.

First up is Trisha Yearwoods Easiest Muffins recipe. Yes, it's called a muffin, but I think that it's more like a biscuit, and this is my blog and my Smackdown.

What drew me to this recipe was the incredibly short list of ingredients, and the addition of sour cream. These came together super quick and looked pretty darn good.

They tasted good too - and I loved the tang from the sour cream.
Unfortunately, I found these were best eaten right after they were made, which for a small family caused a problem - we can't eat 12 biscuit/muffins in one sitting.
I took one to work the next day with my lunch, but I did not enjoy it. The many leftovers were tossed a few days later.

Competing against Trisha is The Pioneer Woman's Cheddar Chive Drop Biscuits.
A few more ingredients and a bit more time than the easy muffins.
 But they too came out of the oven looking like a biscuit should:

I usually only buy mild cheddar,so the cheese didn't particularly add anything to the biscuit. The green onion was nice, and they had a good texture. 
These held up well as leftovers, and got the seal of approval from my father. 

The winner - by a hair - 

The Pioneer Woman. 

The texture, appearance and leftover factor pushed it over the edge.

Sunday, April 20, 2014

Mexican Brunch Tart Pizzas

I wanted to make a meatless brunch today before our big Easter dinner. 
 I was thinking I'd have to go with my usual pancakes and smoothie, but I had some pretty awesome ingredients in my fridge - guacamole, salsa, and pillsbury wiener wraps.   
Breakfast tarts!  Breakfast pizza?  Whatever.

 I unrolled the wraps and preheated the oven to the suggested 375'. 
I put the wraps (6 to a package) on a parchment lined baking sheet and gently stretched each piece of dough out a bit to make a slightly larger tart/pizza. 

I started with a spoonful of salsa on each piece.
Then scrambled 2 eggs and topped the dough with the eggs and some shredded mozzarella and cheddar cheese.
Baked for 12 minutes, until the crust was browning.
We topped our tart/pizzas with sour cream, more salsa, and guacamole.
I love these!  Easy and really really good. These have infinite possibilities for any meal.

Monday, April 14, 2014

Goodbye to Mori Mori

I was sorry to learn last week that Mori Mori Grocery is closing down.  
This is my favorite place to buy my noodles, sauces, vinegars, rice, etc.  
It was on last summers list of my favorite Kamloops restaurants.  

The store is closing at the end of April,and currently most groceries are 10% off.
I was excited to learn that they will still be selling the take out prepared food out of Sanbiki Restaurant though.  So that's something.

Oh Kamloops.  Why can't we have nice things?

Thursday, April 10, 2014

Kamloops Symphony Book Sale

I hit the symphony book sale on the way home today and scored 4 cookbooks for $2 each.
They are in Aberdeen Village - on the opposite side of Hillside Drive from Aberdeen Mall - until April 19. 
Only open until 5pm, they are quite the sticklers on everyone out by then.

Wednesday, April 09, 2014

Bites 11

I have not done much bread baking lately - since November(!). I made some basic white rolls to ease myself back into the game.


This is a corn dish I made  - the recipe is photocopied from a book so I have no source, but it was onion sauteed in oil, corn, curry, lime juice and coconut milk.  Different and very nice, although I thought it was a little too liquidy - was it the coconut milk I used?  But it was good, and I will make it again.


Who remembers the Brie Bagel Melt  I made last year?  Well.
This is raisin toast with brie and honey and walnuts.  OMG. 


Rice bowl!  I love them so much.  This one had ground pork and zucchini and carrots over coconut rice and topped with a fried egg and some sweetened soy sauce.


This is another version of the breakfast buns 

Ham and cheese baby!  Can't go wrong with a classic.

Saturday, March 29, 2014

What lies beneath

On Thursday I decided that I would make a treat to take to work on Friday - yesterday. 
I was thinking cookies - maybe the very decadent Baci di Cioccolati, maybe something new - and just like that - I was running out of time. 
 It was 8:30, I was tired, trying to get the boy to sleep, still needed to figure out lunch and dinner for the next day. I really had no interest of baking, but I also knew I had promised a treat to my coworkers, and did not want to be in trouble for not making good.
 I checked my saved bookmarks - nothing there. Skimmed my posts here that were tagged "Cookies", but nothing grabbed me, and I didn't have all the ingredients needed for the Baci. 
 On my pinterest board I found the answer to my problem - a no bake chocolate and peanut butter bar recipe. 

I didn't have the required graham crumbs, but I did have chocolate crumbs - double chocolate peanut bars? Oh yes. 
 I also used a slightly smaller pan than the recipe calls for, and cut back on the amount of chocolate for the top layer. That was out of necessity - I used all my chocolate chips and buttons and still didn't have much, so I pilfered a dark chocolate Santa that my parents bought the boy from Rogers Chocolates in Victoria and called it a day. 
Yesterday morning I hacked off a piece to leave at home and carted the rest to work. 
At 8:30 I put them out, thinking is it ever really too early for chocolate? 
The answer is no, of course. 

Saturday, March 22, 2014

Paleo casserole and Potluck

This is another dish I cooked from Quick and Easy Paleo Comfort Foods that I just loved.  It's a chicken and broccoli casserole, and the sauce is made from cauliflower and coconut milk and curry powder.  Delicious!  And thankfully the leftovers reheated well, because we had leftovers for a few days.  I like this book a lot.

I'm recovering from our latest potluck at work - what a feast!  My friend made a baked corn dish that reminded me of a souffle, and I really liked it.  There were lemon meringue pies in mason jars (so cute) and a decadent mint chocolate milkshake too. 

I was on salad duty and I wanted something different.  After searching Pinterest for 3 days I found a contender - a sweet potato salad with a cranberry chipolte dressing.  Yum!

I tested it out at home and loved everything about it, except that I found the dressing to be a bit too spicy for me, and I know a couple of the ladies attending the potlucks aren't fans of spice. (Yes, they suck.)  So I cut way back on the chipolte, and added a smidge more honey.  I took the salad unassembled to work, so I had 6 containers of various sizes to haul to work.  But who cares, it's potluck day!

I decided the night before to bring some extra cranberries, and I rough chopped them and folded them in the salad along with the pumpkin seeds (perfect touch in the salad), cilantro, green onions and dressing.

Everyone enjoyed it, and it was a nice healthy dish to stand up to the pie, milkshakes, and rice that was on the table.

Original recipe here

Sunday, March 16, 2014

Smackdown - Sneaky Mac n Cheese

Sneaky food is everywhere these days - avocado in chocolate mousse, prunes in cake, oats in smoothies, pureed veggies in EVERYTHING. 
And I have nothing against sneaky food, especially since my lovely child becomes more and more picky each day. 
Sneak away, my friends, sneak away. (Foodwise, that is. Behave yourselves!) 

Here's our 2 competitors 
Food Networks Mac n Cheese with secret ingredient cauliflower 
The Sweet Potato Chronicle's Sweet Potato Mac n Cheese

In the Food Network's corner is mac and cheese that was served as a side dish with bbq chicken in the Jan/Feb 2014 issue.  Cauliflower is cooked until soft in milk, then pureed, and cheese is stirred in.  Sauce done.  Add your cooked noodles, a splash of pasta cooking water, stir, and serve.
I enjoy Food Network magazine and have cooked some good dishes out of some issues.  Regardless of the outcome, I'll be adding this to my list of go to recipes.

Over in the SPC's corner is Sweet Potato Mac and Cheese.  This is a more traditional m&c - a traditional white sauce that has cheese and mashed sweet potato stirred in, and peas are added to the pasta cooking water for the final minutes of cooking.  
This book and I do not get along - I had a high number of iffy/failures from the book.  But this recipe produces a smooth and delicious mac and cheese, with bonus peas.

This was another toughie - these were both excellent recipes that I would make again and again.

The verdict?

Mac and cheese with cauliflower, from Food Network.

I love how simple but flavorful the sauce is - no roux, no flour - and the creaminess the cauliflower adds.  The sweet potato mac is also delicious, and also a must try.


Thursday, March 13, 2014

no ingredients were measured in the making of this meal

I had a craving for chicken stew a few weekends ago, but I couldn't find a recipe that appealed to me, so I winged (wung?) it. 

I heated a couple of tablespoons of olive oil over medium high heat, and added chopped onion, celery, and carrot.

While that was softening, I cut some potatos into chunks.

Back to the pot - in went a couple of spoonfuls of flour and chopped garlic.  Stirred often over medium heat for about 10 minutes.

I added a carton of low sodium chicken broth,turned the heat back up to medium high, and stirred until it was thick and simmering.

Next I added chopped cooked chicken, and seasoning - salt and pepper, thyme, a bit of poultry seasoning and also some saltless seasoning.

A couple of minutes before serving I stirred in a few handfuls of frozen peas.

It was delicious and easy!

Has Spring sprung where you live?  Yesterday afternoon was so beautiful and sunny.  My fingers are crossed that Spring may be here to stay!

Sunday, March 09, 2014

Vietnamese Subs and Crock Pots

I'm here! I didn't go away again! 
We - and by we I mean pretty much everyone I know - has been sick.  This has been a bad year for flu and cold bugs.  I think we're mostly over everything now, but my boy is still not 100%.  
Nothing very thrilling has been going on around here, and that includes cooking.

I've had this recipe saved on Pinterest for a while. 
This is my favorite kind of food - I think I've documented that well over the years.
I liked the recipe, but didn't love it.  I found the sauce too strong and salty.  But I would try again, with modifications - cut down on the soy and hoisin, add more broth or water. 
My favorite Vietnamese style sub is still my no-recipe recipe for chicken subs.

We've got a very busy few months coming up, and I thought it would be wise to plan ahead for dinners to make it easier on busy days.
I've been trying to find some make ahead meals and crock pot recipes, but I haven't had much luck so far.  Today the crock pot is cooking a beef roast in homemade bbq sauce - I'm hoping to get 4 meals out of the pot, one for this week and 3 to go in the freezer.  I also assembled and froze a turkey meatloaf recipe, and froze some leftover baked pasta.
I bought some bulk ground pork, ground beef and chicken thighs, and froze them in 1 pound bags.
But now the hard part - finding something to DO with them. 

Sunday, February 16, 2014

Grocery Shop Feb 16, and Energy Bites, via Pinterest

 Coconut milk, ginger ale, juice, yogurt drink, milk, margarine, peas, blueberries, blackberries, avocados, cauliflower, salad kit, strawberries, broccoli, apples, grapes, sweet potatos, kale, tomato, cilantro, ground pork, chicken breast, bread, deli ham.

Total $95

I found a recipe on Pinterest - here - for Energy Bites - oats, peanut butter, chocolate chips and honey.  We all like all those ingredients, so I made a batch this morning.  
I really like them, but I'm the only one.  
I'm a bit irritated, but there's no accounting for taste, I suppose.  
Now they're all mine, and I'll take them to work tomorrow.

Wednesday, February 12, 2014

Pork Mu Shu Stir Fry

I'm continuing on my cabbage kick.  Right now Napa cabbage is my thing.  Loving it.
This was inspired by a Rachael Ray recipe I saw - a pork burger with a warm slaw topping.
I wasn't really interested, but the flavors used stayed with me, so I decided to make it into a stir fry instead of a burger.


Pork Mu Shu Stir Fry

1 tb oil
6 garlic cloves, minced, divided in half
 3 green onions, minced
1 small to medium head Napa cabbage, outer leaves removed, cored, and shredded
3 tb hoisin sauce
1 tb oil
12 or so mushrooms, thinly sliced
1 lb ground pork
1 tsp Chinese 5 spice powder
1/2 tsp ground ginger
3 tb soy sauce

Heat the oil over medium high heat in a large pan.  Add half the garlic and the green onions.  Cook until soft and the garlic is just starting to color.  Add the cabbage, and cook, stirring often, until the cabbage is soft.  Stir in the hoisin sauce.  Taste, correct seasoning.  Transfer to a bowl; cover and keep warm. 

Heat the second TB of oil in the same pan.  Cook the mushrooms, stirring often, until they start to color.  Add the second half of the garlic and the pork.  Stir and break up pork.  Add the 5 spice and ginger.  Cook until the pork is cooked through and nicely browned.  Stir in the soy, cook one minute.
Remove from heat.

Stir the cabbage to redistribute the yummy juices.  Place a scoop of cabbage on each plate, top with a scoop of the pork mixture.
Drizzle with extra soy sauce or hoisin if desired.

Tuesday, February 11, 2014

Saturday, February 08, 2014

Tomato Soup Spice Bread

A long, long time ago my mom asked me to look on the internet for some recipes for my grandmother.  She was looking for a recipe for a spice cake made with tomato soup - something she had enjoyed years ago.  It sounded horrible to me, but I obliged with a few different recipes for her to look at.  I don't recall if I ever asked her if she tried any of them, if any of them were close to what she was hoping for.

A year or so later I was shopping at the old farmers market at the barracks in Calgary, and there was a stall that sold various ready to heat and eat products, and one of the things they sold was - tomato soup spice bread!  I had to buy a loaf, so I did.  We ate it.  It was good.

Fast forward to a week ago when I came across a recipe for it that I'd saved in one of my notebooks.  It made me smile to see it.

Tomato Soup Spice Bread
adapted from Pop It Stir It Fix It Serve It

1 3/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
2 tsp baking powder
1 tsp cinammon
1/2 tsp nutmeg
1/2 tsp ground cloved
1/2 tsp ground ginger
1 egg
 1/3 cup oil
1 tsp vanilla
1 cup sugar
1 10 oz can tomato soup
1 cup raisins

Preheat oven to 350'.

Spray a loaf pan with non stick spray.  Set aside.

Whisk together the flour, soda, salt, powder, and spices.
In a separate bowl whisk together the egg, oil, vanilla, sugar, and soup.
Pour the soup mixture into the dry ingredients, along with the raisins.  Mix until combined.
Pour into the prepared pan.
Bake, 40-50 minutes.  If the top is browning too quickly, cover with foil.  
Let rest in the pan for 10 minutes, then remove to a rack and let cool.

Friday, February 07, 2014

Cabbage Gratin

 I must admit I never think of cabbage when I think of veggies to cook for meals.  Cabbage?  I think coleslaw.  I think cabbage rolls (shudder).  I think - well, that's about it.

But I've seen lots of recipes lately - in my paleo searches, and on Pinterest - for grilled cabbage, cabbage "noodles", serving chopped cabbage instead of rice with stir fries and curries, and it made me think I should be more adventurous. 

I tried a cabbage gratin from the book Canadian Living's Vegetarian Collection.  I reviewed this book a few years ago, and it's a good book, so I was confidant this was a good starting point in my cabbage explorations.

I made a couple of changes - the savoy cabbage at the Superstore looked nasty and old, so I bought a napa cabbage instead.  I used a cup of light cream and a half cup of milk, but next time I think I would go with only a cup of liquid.  I also used panko bread crumbs instead of fresh, olive oil instead of butter, and parmesan instead of gruyere for the topping. 

The adults loved this, the kid tolerated it.  Cabbage is moving up the charts in our house.

Tuesday, February 04, 2014

Pineapple Muffins

I made these last weekend to get us going on Sunday morning.  We all like pineapple, and I like homemade muffins better then store bought for controlling size and sugar.

This is from my Notebook #10 and is from a book called Pop It, Stir It, Fix It, Serve It.  I whipped these up at 5am, while everyone snoozed away.  The ingredient list was short and the recipe came together super quick.  The only change I made was the pineapple - the recipe calls for you to use an 8 oz can of tidbits and puree the tidbits and juice.  I may have mentioned I was making these at 5am so there was no way I was turning on the food processor or blender and risk waking up surly boys.  So instead I used 8 ounces of crushed pineapple and juice.  And it worked perfectly!  

I love these muffins.  A new favorite.  As much as I liked them with raisins, next time I might try dried cranberries, or maybe some nuts?

Pineapple Muffins
Adapted from Pop It, Stir It, Fix It, Serve It

2 cups flour
3 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 cup sugar
8oz crushed pineapple, including some juice
1/2 cup oil
1 tsp vanilla
2 tsp lemon juice
1 egg
1/2 cup raisins or other mix in

Preheat oven to 400'.
Stir all dry ingredients together.  Mix the pineapple, oil, vanilla and egg until well combined, then fold in the flour mixture and the raisins, or other dried fruit or chopped nuts.

Scoop the batter into 12 muffin cups lined with baking cups.  Bake for 15-18 minutes, until brown and cooked.

Friday, January 31, 2014

Delicious pork from a favorite website

One of my long, long, long time favorite food sites is The Cookbook Junkie.  I always loved her style and especially her recipes. 
It's been just over a year since the site was updated.  I will never lose hope that one day Paula will return to blogging, and until that day (hopefully) happens, I will keep lurking and finding fantastic recipes in the archives.

Follow this link for the recipe - Pork Medallions with Sherry Mushroom Sauce.

This was a HUGE hit at the dinner table.  It was simple, fast, tasty.  Everyone loved it, even the finicky kid.

I also made a baked rice dish that night, and I could see pretty much the moment I started assembling the ingredients that it wasn't going to go well.  The recipe just made no sense!  And how had I not noticed before? 
I spent some extra time tweaking it, adding, removing, adjusting.  I still wasn't super happy with it until it came out of the oven.  It smelled amazing and looked pretty nice.  AND!  It tasted much better than I expected. 
I snuck the leftovers to work so no one else could have them and I ate them for breakfast for the next 3 days.  Yum!  I am going to keep working on the recipe.

Tuesday, January 28, 2014

Onion Soy Chicken

I bought a big bottle of dried onion at Costco on a whim a couple of months ago.  No plan.  
What do you DO with dried onions?
I found a use this week - in a quick marinade for chicken.

Onion Soy Chicken

1 lb chicken breast, cut into slices about 1/2" thick
3/4 cup soy sauce
3 cloves garlic, minced
3 TB dried onion
1 cup cornstarch
Oil for frying

Stir the soy, garlic, and onion together in a large bowl.  Add the chicken and mix to coat.
Let sit for 15 minutes.
While the chicken is marinating, heat about an inch of oil over medium heat. 
Place cornstarch in another bowl.
When the oil is hot, remove chicken from the marinade, and lightly coat each piece in cornstarch.
(If any onion sticks to the chicken, leave it - it will crisp up and be delicious.)
Carefully place the chicken in the oil, working in batches if needed.
Cook, turning once or twice, until the chicken is brown and cooked through.
Drain on paper towel, and serve.
It's best while hot, but is still pretty tasty as leftovers.

Sunday, January 26, 2014

Grocery Shop January 26

Ketchup, fruit cups, pasta, mint, clamato, ginger-ale, tomato soup, granola bars, fruit snacks, mayo, iced tea, yogurt, cheese x 2, cream, cookies (little snack pack of cookies shaped like the cars from the cars movie, you know who lost his mind when he saw them), strawberries, blueberries, avocados, potatos, cauliflower, carrots, salad mix, grapes, lemons, green onions, red onions, tomatos, grapefruit, brussel sprouts, napa cabbage, mini cucumbers, beef roast, french bread, whole wheat bread, deli turkey.


I'm trying a bunch of new recipes this week - 5 - which I am looking forward to.  I was going to bake some spice bread and premake tomorrows vegetable stew, but I'm losing steam today.  Sometimes the weekends just aren't long enough.

Happy Sunday.

Saturday, January 25, 2014

Morning Breakfast Buns

We are back in the land of early morning activities on the weekend, so I need to find some easy, light, and preferably make ahead breakfast ideas. 
I decided to try to make a savory morning bun for our first busy morning. 
I was really happy how these turned out. They were delicious warm out of the oven, and they were almost as good as leftovers. 
I made this version with sausage and marble cheese, and I'd like to try some other versions - chopped ham and brie, bacon and onions and swiss, maybe a veggie version? 

Sausage Breakfast Buns 
1 can pizza dough 
8 oz loose sausage meat 
1 cup shredded marble cheese 
dried basil 
dried oregano 

Preheat oven to 350'. 
Cook sausage over medium heat until cooked through, breaking up any large chunks. Stir in pepper, and some basil and oregano to taste. Set aside. 
Pat dough into a rectangle, about 13x8. 
Scatter the sausage mixture over the dough, leaving a 1/2" border on one long side. 
Sprinkle the cheese over top. 
Starting with the long side without the boarder, roll the dough up, jelly roll style. 
Cut into 8 pieces. 
 Arrange on a parchment lined sheet, with a cut side up.
 Bake until the buns are golden brown, 20-25 minutes. 

Wednesday, January 22, 2014

Mexican Casserole

This is a long time favorite, from Notebook 4.

5 medium potatos, cut into bite size chunks
2 TB oil
4TB taco seasoning
1 lb ground beef
1/4 cup diced onion
1/2 cup diced bell pepper
2 cups salsa
1 cup shredded cheddar or mozza cheese

Preheat oven to 425'.  Toss potatos with oil and taco seasoning and spoon into dish.  Bake, stirring once, for 30 minutes, until tender.
Meanwhile, brown the ground beef, onions and peppers over medium high heat, then stir in the salsa.  Lower the heat and simmer for 10 minutes.  
Remove potatos from oven, cover with the ground beef mixture, top with cheese.  
Bake until the cheese is melted, about 10 minutes.

Sunday, January 19, 2014

Grocery shop, January 19

noodle soup, baby corn, antipasto, salmon, coffee creamer, sour cream, eggs, strawberries, watermelon, bananas, green onions, mushrooms, celery, deli pastrami, 2 pork tenderloins, chicken breasts, bread, garlic bread, artichoke spread.

total $70

Saturday, January 18, 2014

Bites 10

If I was asked today what my top restaurants in the city are, Indian Aroma would be at the top of the list. On New Years Eve I picked up the Dinner Combo #1 - with pakoras, butter chicken, vegetable korma, salad, naan and rice. I also ordered a side of papri chaat. It was delicious and nice to not have to cook that night. These guys rock.


We took our visiting nephew to the Amsterdam Restaurant for breakfast before Christmas.  Pax had a super cute Clown Pancake.  I had Eggs Benny.


I found some ground pork in the freezer and turned them into crock pot meatballs.
Sweet and sour crock pot meatballs
Mix together 1 lb ground pork, 1 egg, 1/4 cup bread crumbs, 1/4 cup finely chopped onion.
Mix well, form into meatballs (I got about 20 total), and cook in a pan with a bit of oil until cooked through.
In your crock pot mix together 1/3 cup ketchup, 3/4 cup water, 3/4 cup brown sugar, 2 TB soy sauce, and 1/3 cup cider vinegar.
Add the meatballs, cover, and cook on low 2-3 hours.


I called this my Sunday Night Steak - guess why?  It was so good!  We haven't eaten much steak lately and I wanted to jazz them up.  I marinated them all (Sunday) afternoon.  When I mixed the sauce up I set some aside for drizzling on the plate at dinner time.  A wise move.  I just threw stuff in  - a few TB of hoisin, a splash of water to keep it thin, a few more TB of soy sauce, a squirt each of bbq sauce and honey, some garlic and ginger.  All good stuff.


We found ourselves out at dinner time recently, and conveniently very close to Sushi Plus, a newish restaurant in Aberdeen.
No photos, but we tried some miso soup, tempura, yam sushi, beef udon soup, and the katsu don (pork rice bowl).  Sadly, they like so many other Kamloops sushi restaurants, are not open on Sunday.