Category Archives: Uncategorized

So Long to The Not So Desperate Housewife…


Thank you to everyone who has been following me on this blog!

When one door closes...

When one door closes…

At the end of November I initiated the shift over to my new URL: today I’m proud to
finally be able to announce that I got all my “fancy footwork” completed to make
this part of my food blogging career, history – once and for all.


You can still find all the recipes I’ve shared over at my new home – or here;
however all my future posts will only be viewable at my new blog site.

Make the leap, and enjoy my new and improved blog as it continues to grow and change.
Please consider also following me on Twitter @LunchFor1
on Facebook at Food Blog

as well as on Pinterest


Thank you Angela Mondor of Geeky Girl for all your assistance this afternoon.
Your knowledge of blogs, social media, computers, and domain transfers is outstanding.

This is the start of something very exciting! Watch for more happenings from LunchFor1 Events Inc.,
other than our upcoming Chocoholics’ Buffet & Eater’s Choice Awards in Chocolate 2013.

And the start of something very excited! Watch for more exciting happenings from LunchFor1 Events Inc.


DIY Shrimp Broth – super easy and much cheaper than store-bought


I hate to let things go to waste… so when we are shucking prawn shells for a meal, I like to save the shells to make a shrimp broth. I place the shells in a Ziploc freezer bag, and store them in the freezer until I have enough to make up a few batches of broth.

Easy DIY Shrimp Broth - what else are you going to do with those leftover prawn shells?

Easy DIY Shrimp Broth – what else are you going to do with those leftover prawn shells?

This easy shrimp broth recipe was the base of flavour for my recent experiment in making my Shrimp-Flavoured Quinoa Pilaf which I will post tomorrow.

In making any type of broth, you can pretty much do a fridge-cleaning on whatever vegetables you have hanging around. In this version I used asparagus ends, onion chunks and long celery spears. Then I flavoured the broth with 1 tsp. of sea salt, 1 tsp. of peppercorns, and chunks of fresh garlic.

1. Throw your prawn shells (frozen or thawed) into a large soup pot,
add veggies and spices of your choice.

2. Cover everything with hot tap water. Put on your stove on
High to boil the mixture, then reduce heat to a simmer.
Allow the flavours to meld for a couple of hours (or more).

3. Place a large bowl or measuring cup under your colander to catch the broth
(something I always forget to do – almost), and pour the contents of your pot into the
colander to strain off the prawn shells and veggies.

Use this broth for Asian-inspired soups, seafood stews, mussels, or to flavour your favourite rice dishes. This broth also freezes well in handy-sized 1 cup Ziploc containers for future use.


What types of homemade broth do you make?

On the Menu This Week: Anna’s Amazing Pulled Pork Recipe


This week I’ll be making this dish for my dear hubby for sure. He’s all out of lunch
portions of his favourite… Hickory Smoked Pulled Pork!
(pictures posted later)


2 to 3lbs. Pork Loin Roast

2 tbsp. Dark Sesame Oil

591mL bottle of Mug Rootbeer

3 tbsp. Colgin’s Liquid Smoke – natural hickory

1 bottle Tony Roma’s Hickory BBQ Sauce

½ cup Frank’s Hot Sauce

8 D’Italiano Hamburger Buns

2 tsp. Salt

2 tsp. Pepper


1.     Preheat your crock-pot on High while prepping the ingredients.

2.     Cut your roast into small fist sized pieces and place in your crock-pot.

3.     Coat your roast in Sesame Oil, and sprinkle liberally with salt and pepper flipping the meat around to coat.

4.     Add a full bottle of Root-beer, we prefer the Mug brand, but I am sure that any brand would work just as well.

5.     Add the Liquid Smoke, and stir mixture well before covering the crock-pot.

6.     Cook on High for 1 hour, then reduce your crock-pot’s temperature to Low for 5 to 6 hours.

7.     Add 1/3 bottle of BBQ Sauce, again we prefer it with the Tony Roma’s sauce, but any type would work.

8.     Cook for an additional 90 minutes.

9.     Remove meat from its liquid and place in large bowl.

10.     Turn off your crock-pot and discard the liquid.

11.  Using two forks pull the pork apart.

12.  Grind a generous amount of pepper over the meat.

13.  Add all of the remaining BBQ Sauce and Hot Sauce. Stir minimally to coat the meat.

14.  Cover and microwave the bowl for 2 minutes to warm and activate the sauces.

15.  Serve over sturdy hamburger buns. Makes 8 portions.


Perfect for game day, or as an appetizer! This recipe freezes really well in individual servings, and makes awesome hot lunches with the addition of a fresh hamburger bun.

What is your go to pulled pork recipe?
Please click “Leave a Comment” below and share with me.

What to do with leftover Ahi Tuna? Make a great salad!


I was very lucky last summer to win a gift card to our local fish monger, Gimli Fish Market. I’d actually never shopped there before, but for a special pre-holiday meal with friends last month, I took the fish-lady’s recommendation to try cooking Ahi Tuna at home.

This is what a 1kg of tuna looks like - those plates are 8.5 inches wide. That's a lotta YUM!

This is what a 1kg of tuna looks like – those plates are 8.5 inches wide. That’s a lotta YUM!

I’m so glad I listened to both the expert fish-lady, and to one of my fellow food bloggers, Rheanne Marcoux of Sucre & Farine to try Food & Wine Magazine’s Sesame-Crusted Tuna Steak recipe. It was delicious and super simple. Prep time and cook time together were less than 10 minutes.

Sesame Crusted Tuna Steak (on the right) served with Mayo

Sesame Crusted Tuna Steak (on the right) served with Mayo

The recipe was super easy, and though Ahi tuna steaks in Winnipeg are not cheap, I was able to master a favourite fish at home and impress my guests. Now I can now cross that to-do off my bucket list and try some other types of fish at home in 2013.

The two huge Ahi tuna steaks were much more food than the 4 of us could eat for dinner. Thankfully, my dear husband liked the fish, which had the same consistency as his favourite, Prime Rib roast. I was very worried that he wouldn’t like the rare sear on the fish as he’s not a fan of sashimi like I am. The next day for lunch we decided to make a gourmet salad using the leftovers and this is what I came up with.

My DIY dinner salad platter for two.

My DIY dinner salad platter for two.

This was my riff on Salad Nicoise with homemade feta, parboiled baby potatoes, quick-steamed green beans, avocado, grape tomatoes, fresh mint, sliced shallots and of course… the leftover tuna. I drizzled it with my favourite Kraft Calorie-Wise Balsamic dressing for a quick finish, and boy was it delicious!

All dressed up and ready to eat!

All dressed up and ready to eat!

Whenever you have some great leftover protein in your fridge (chicken, steak, pork, fish) and a hodgepodge of vegetables, I do recommend giving this easy meal idea a try.


Do you ever cook fresh Tuna?
Please share your favourite recipe in the Comments section.


Hello, and thanks for following me.

I hope my new look doesn’t confuse you. When I re-branded on November 30th, I thought I’d try on a new ‘skin’, which WordPress calls a Theme. BUT… I’ve never been too happy with the new look.

So to those who have been with me from the beginning… you’ll recognize my ‘new’ look as my old look. And to all my new followers… I hope this Theme speaks to you as much as it speaks to my heart.

Isn’t this MUCH better?!? Enjoy!

– Anna

"Although there may be nothing new under the sun, what is old is new to us and so rich and astonishing that we never tire of it. If we do tire of it, if we lose our curiosity, we have lost something of infinite value, because to a high degree it is curiosity that gives meaning and savour to life."-Robertson Davies

“Although there may be nothing new under the sun, what is old is new to us and so rich and astonishing that we never tire of it. If we do tire of it, if we lose our curiosity, we have lost something of infinite value, because to a high degree it is curiosity that gives meaning and savour to life.”
-Robertson Davies

Time to Change… Back

Eat Smoothies NOT Waffles


Eat Smoothies NOT Waffles

Eat Smoothies Not Waffles

Eat Smoothies Not Waffles

First I must apologize for the tardiness in my latest post. I’ve been doing too many things lately and with the seasonal cold that swept our household before Christmas, and Christmas itself, not to mention the kick-off to a very exciting New Year… well my food blog just took a back-burner these past three weeks. But here are a ton of posts of my favourite things just for you.

Happy New Year, may 2013 be truly amazing for you and yours!

This morning’s brunch was a lesson in many things. Today after finding this recipe on Pinterest, and craving these easy-to-make waffles for a year, I finally got to make them.

First step, borrow a waffle maker from a friend. Second step, locate Pillsbury product in your local grocery market – Superstore made them a bit hard to find. Third step, educate husband on how to use a waffle iron (i.e. spray with Pam, after each use). You can follow this recipe if you want to try this for yourself as I’m not going to bother typing the recipe up after my experience. I ate a half a waffle and then threw them out. It was like eating a combination of cardboard and shoe leather as there was no doughy texture left in the middle of the waffle. I kind of expected that as I’m not a fan of the Pillsbury Cinnamon Buns anyways.

Looks great - tastes like cardboard

Looks great – tastes like cardboard

I used Grands Pillsbury Cinnamon Buns, so maybe the ‘buns’ were too thick for the smaller machine that I borrowed. If you want to try this, I’d suggest you use a bigger waffle iron in combination with the smaller pack of cinnamon buns. This will more than likely help you to achieve that beautiful round shape as shown on this Simply Designing blog.

Also, we obviously have been neglecting our beautiful house-smoked bacon from our local German butcher as it was definitely off this morning and met its maker in the round-bin. Lesson learned – refreeze that great bacon in single-use packs. Better yet… stock up on the very low-fat/high-protein Freybe Back Bacon at Costco, which is where I’m off to today!

I took all this as a sign from the ‘weight-loss gods’, and it’s back to my usual 2013 breakfast of a blueberry (or strawberry) smoothie. Here’s how I make mine, and I love it thanks to a good friend who taught me a secret about picking the right protein powder.

Making a smoothie is super easy, fast, economical, and healthy!

Making a smoothie is super easy, fast, economical, and healthy! Now if I could just get my husband to drink them everyday – men!

Smoothie for One

  1. Pour ¾ cup skim milk into your blender.
  2. Add ¼ cup any fruit diced, and preferably defrosted frozen fruit does not break down as nicely as I would like in my blender (Is there a way to sharpen a blender’s blades?). I defrost a small baggie of frozen berries (enough for 2 smoothies) in my fridge overnight.
  3. Add a squeeze of Agave Nectar, about ½ to 1 teaspoon. Agave Nectar has a lower Glycemic Index than honey – Thank you Ellen DeGeneres for teaching me that!
  4. Add a scoop of LeanFit Whey Protein Powder* (I buy mine at Costco, I find you get twice the volume for half the price of the grocery stores.)
  5. Blend on high (Liquefy if you have a KitchenAid blender like mine) for 1-2 minutes. NOTE: The longer you blend your smoothie the more air gets into it, and adding more air amplifies mixture (think whipped cream). The the larger your smoothie gets – the fuller you will feel, longer. I can usually go from 7am to after 1pm on just this one smoothie.
  6. Pour and enjoy because it tastes just like a milkshake!

LeanFitProtein* This brand of protein powder does not contain fibre, and I realized that THIS is the protein powder that I love. It creates a nice, smooth smoothie without that undesirable chalkiness or grittiness. This brand is also low-carb, and contains 25g of protein. Having more protein at breakfast helps you feel fuller all day long. And it’s VERY hard to eat 25g of meat at 7am – at least it is for me.

TIMESAVING TIP: Make yourself a batch 5x this size, and pour into freezable drink containers so that you can grab-and-go in the mornings to work. I believe that my good friend just used Red Solo Cups as she’s a busy, working mom of two.

What is your favourite Smoothie recipe?
Please feel free to share it below in the Comments section.

Homemade Korean BBQ Sauce


For those of you who are reading my Manitoba-Made Beef Short Ribs recipe at a distance and want to make them using a similar Korean BBQ sauce that you can easily make at home… please give this a try.

Korean BBQ Sauce & Marinade Ingredients

You will probably find that you have all the necessary ingredients in your kitchen right now

Korean BBQ Sauce & Marinade

1 cup White Sugar
1 cup Soy Sauce, low-sodium
1 cup Hot Water
1 teaspoon Onion Powder
2 cloves Fresh Garlic, minced
1 tablespoon Fresh Ginger, grated
6 Green Onions (whites only), chopped
1 tablespoon Lime Juice
2 teaspoons Sriracha

1. In a medium saucepan over high heat, whisk together sugar, soy sauce, water, onion powder, garlic and ginger.

2. Bring to a boil.

3. Reduce heat to a low setting, and simmer at least 5 minutes.

4 Remove the mixture from the heat and cool it for 5 minutes.

5. Whisk in green onions, lemon juice and sriracha.

6. Cool and strain to store in a tightly sealed container in your fridge for up to a month. Or make a triple batch of my Manitoba-Made Beef Short Ribs using all of this sauce! You can probably omit the orange juice in that ribs recipe if you’re using this thinner sauce.

This recipe also makes a great marinade for any meat, especially chicken. Enjoy!

Makes 3 cups of yummy goodness

Makes 3 cups of yummy goodness

NOTE: If you find that the consistency is too thin for what you’d like, substitute brown sugar for the white sugar, and simmer the final mixture on low for a couple of hours to reduce it to a more sauce-y texture. You could also take 1/4 cup of your final sauce while it is hot and shake it with 1 tbsp. cornstarch to thicken, then add that mixture back into the whole pot and whisk together.
What is your favourite homemade BBQ Sauce recipe?
Please feel free to share it in the Comments section below.