I WON I WON I WON!
I’m so subtle, I know. I’m sure you have heard by now, but if not, Canadian Lentils chose me, along with 4 other awesome bloggers: Koko from Koko’s Kitchen, Lalitha from Taylor Nutrition, Trudy from Eat Live Play, and Adam from Kook Channel, to go film a cooking show in P.E.I. with Food Network Star Chef Michael Smith. Oh boy, was that an experience!
My entry was this YouTube video where I featured one of my favourite lentil recipes, Lentil Tacos with Avocado Cilantro Sauce. Apparently, the recipe and my quirky personality were well received, as before I knew it, I was on a terrifying little plane on my way to see Chef Michael Smith.
A full day of filming was dedicated to just little ol’ me! At first, I wondered how in the world, it would take so long to film a 15 minute recipe, but the day quickly flew by.
Filming in front of this giant crew and 8 (yes 8) cameras pointing at me, was such a fun/stressful/scary/amazing/exciting/awkward experience… and I absolutely loved it. Someone give me a cooking show please. I want to do this all the time!
That’s not to say it was easy, because it certainly wasn’t.
The director and Chef Michael Smith would give me a 627 instructions (or something like that): look here, say this, don’t say that, don’t talk about what you’re doing, but talk about something, don’t say that you are chopping an onion, tell me why you’re chopping an onion… “errr… so that it’s chopped?”
It went on like that. Then they follow up all of these instructions by saying “act natural”. See how natural I am ↓↓↓ haha! 😁
I would be chopping up an extremely underripe mango (apparently the camera can’t tell) and then suddenly someone would run in to do a close-up of my mango chopping skills (which are hugely lacking p.s.).
Meanwhile, I’m inching away from the camera afraid of injuring the expensive little thing with Michael’s large chef knife and the camera man keeps getting closer and closer to my awkward chopping. I felt like I was getting chased, but I was the one holding the knife!
Regardless of my chopping skills, and lack of knowing what to say, I seemed to work my way through filming, and I was even able to break the entire crew once and make them all laugh. FINALLY!!
Hardest part for sure was that there was a roomful of people that I was having a completely one-sided conversation with. I literally couldn’t tell if anyone was remotely interested in what I was yabbering about, because they couldn’t respond.
At least I know that everyone enjoyed the food. After every cut, the crew would swarm my tacos and quickly devour them all. Wooing the world one delicious vegan meal at a time. Muhahaha!
I can’t reveal all the secrets, because there were some fun (and slightly evil) surprises they had in store for us, but I just can’t wait to see/ I am terrified to see the final videos!
Isn’t that a lovely looking crew?? It’s so much fancier than the crew I am used to (myself).
To celebrate the end of the festivities, Chef Michael Smith taught me how to use a knife to cut the top off of a champagne bottle. Evidence ↓↓↓
A big thank you to Ethan from Food Bloggers of Canada for taking all of these photos (and driving my hungover self around P.E.I. the day after the shoot).. what… champagne… And to Rachel from Canadian Lentils for filming this video (and just generally being awesome).
I wanted to share a recipe in celebration of this super fun event, and since I already posted the Lentil Tacos with Avocado Cilantro Sauce, I decided to make a brand spanking new lentil recipe, cause can you ever have too many lentils? The answer is no.
So here we go my friends. All you need is 15 minutes, a few go-to ingredients, and boom. Flavour packed meal is served. These lentils are sweet and mildly spiced, a serious nod to Korean BBQ.
These Sweet Korean Lentils reminds me of when I lived in LA, and my roommate Ashely and I would frequent this little Korean restaurant. They always served this sweet and tangy beef. Now obvi I wasn’t going to make that, but this is why I love lentils, anywhere a recipe calls for ground beef, you can pretty much sub lentils. A much healthier and friendlier option, and oh so delicious.
To make this recipe, just mix all the sauciness together. Um, hello delicious looking sauce!
Sauté up some onion.
Side note: Are you supposed to use signed wooden spoons, or are you supposed to display them? I decided the spoon would have a lot more love and appreciation if it was used in my daily life, so I am going to cook with it. My mom sometimes wishes I was more sentimental… oops.
Now add your lentils and sauciness to the pan.
Cover and simmer for around 10 minutes until the lentils are cooked and tender, and most of the sauce is absorbed.
Serve over rice and garnish with green onions and sesame seeds. I also used this as a lettuce wrap filling and my oh my it was scrumptious.
A big final thank you to Canadian Lentils and Chef Michael Smith for having me. ❤️
Bon Appetegan my friends.
- For the sauce:
- 2 Cups water
- ¼ Cup Soy Sauce
- 2-3 Tablespoons Brown Sugar
- 2 Cloves of Garlic, minced
- 1" Piece of Ginger, minced
- 1 Teaspoon Sesame Oil
- ½ Teaspoon Crushed Red Pepper Flakes
- For the Lentils:
- 1 Tablespoon Light Oil (such as canola, vegetable, or peanut oil)
- ½ an Onion, chopped
- 1 Cup Red Lentils
- 2 Green Onions, chopped
- 1 Tablespoon Sesame Seeds
- Cooked Rice for Serving
- In a medium bow, mix together all the sauce ingredients.
- Heat the oil in a skillet over medium heat, then add the onion and sauté for a few minutes until the onion softens and begins to brown. Now add the lentils and the sauce. Cover and simmer until the lentils are cooked and tender, and most of the liquid is absorbed, about 8 to 10 minutes.
- Serve by spooning over rice, and garnishing with the green onions and sesame seeds.