Small Victory is a Big Win

There's a new coffee shop/bakery in Yaletown folks...and it is...awesome!

Small Victory has a new, fresh, trendy, chique, charm to it that will hit you as soon as you walk in the door.  In fact,  I bet you can't walk in without instantly realizing it's a bit different than your run of the mill franchise shops.  This flare makes it a winner already...but wait their coffee is actually good too.  Though it is categorized as a "coffee shop", that really doesn't encompass what it is, there is a fresh bakery happening right in front of you. Baked goods is a headliner for sure.

Now, I am more about the food...as you all know. As I was browsing the many choices of baked goods, I found myself realizing this is so atypical of me.  I am not a sweet fanatic, and I usually walk into a coffee shop for a drink and occasionally grab a treat, occasionally.   But I already know that I will be back soon to sample some of the other things I didn't try yet.  There is the amazing little salted caramel cheesecakes, scones (cheddar bacon for savoury lovers, and a lovely maple pecan one that I recommend), mini loaves such as raspberry or pistachio, and not to downplay a few variations of shortbread cookies...the list goes on.  But one thing is for sure, you will not be disappointed no matter what you try.

Aside from the beverages and food (there is also fresh to made sandwiches that are delish), the service and friendliness of staff is great.  I love being greeted with a genuine smile.   Even those that weren't taking my order (people working on the baking or clearing tables) stopped to smile...in a busy Vancouver spot, I think that goes a long way.

So, if you find yourself on Homer street, go and check out Small Victory. I will probably  see you there.

From Quinoa Salad to Quinoa Fritter

I love quinoa...who doesn't?  I love it beyond the obvious health aspects (whole grain, complete protein, fibre to boot). Truth is, I mainly enjoy the fact that it is so versatile,  you can eat in soup, salad, as a compliment to any saucy dish (such as curry), or even make it into a burger...or even better...a fritter!

Yes, you heard me right...quinoa fritters. 

I came up with the idea after making one of my favourite quinoa salads, Mexican Black Bean Quinoa Salad (see below).  I was heading out to a potluck, and wanted to bring something delicious. If you know me I always like to have a "wow that's good for you and yummy??" type of reaction,  so I decided to test my salad recipe into a bite-sized finger food. It was a hit! 

Fundamentally, you know what works well together in terms of tastes. We all have an ability to guess if we would like to eat a food by knowing what it contains.  Therefore, coupling that notion with a willingness to experiment, with techniques and ingredients,  will allow you to create some amazing dishes. 

Here is my Mexican Black Bean Quinoa Salad recipe:

-1 cup cooked quinoa
-1/2 cup cooked brown rice (optional)
-1 can of black beans
-1 can of corn
-1 handful of finely chopped cilantro
-1/3 cup chopped red onion
-1/2 cup grated chedder and monterey jack cheese
-juice from half a lime
-salt, pepper and paprika to taste

Mix well, chill and enjoy!

I have made this uber simple recipe a tonne of times and each time trying something new. For example, I have put it in a tortilla with grilled chicken and enjoyed it as a wrap. I have even heated it, added flaxseed,  chunks of avocado and enjoyed it as a rice bowl. So you see, versatility and willingness to play around allows you to take one meal and put several spins on it.

In doing so, I argue getting bored with one dish would take a lot of time... there really shouldn't be a reason to get bored with any food.  It should always be enjoyed,  make it enjoyable; I know you can.

So back to making this bad boy recipe into a fritter...
I simply:
1. added 2 eggs to bind it (yolk only)
2. added a few tablespoons of whole wheat flour (about 4 tablespoons, but I eye balled it to just get in to a workable consistency)
3. I rolled the mixture into semi-flattened balls
4. I then dipped the ball in egg whites (see no waste)
5. I then rolled it in some more flour (breadcrumbs would also work great)
6. I pan-fried it in some canola oil (just to get a crispy exterior,  they don't need to be in the oil long as the ingredients are cooked).

Voila. A salad turned fritter.

For this reason alone I do not get sick of this recipe or any quinoa-based meal idea, it always can be varied. 

Try this...and I urge you to reinvent the wheel with existing recipes in your repitoire. Don't be afraid of messing something up. Be confident that you know what you will enjoy, and push yourself to look at dishes as a meal idea vs. a structured recipe that can only been eaten one way. 

I guarantee your boredom will decrease.