No Worry Curry at Cloverdale Rodeo Grounds

April Artisan Showcase

Jas and Vick from Ace Curry at April Artisan Showcase, Cloverdale Rodeo Grounds

As we browsed through all the beautiful handcrafted items at the April Artisan Showcase at The Cloverdale Rodeo Grounds today, I was lured by the smell of aromatic spices, and to a man frying butter chicken sauce in a steamy pan, under the “Ace Curries To Go” sign.

“Vick” introduced himself and offered us samples of his butter chicken sauce, and after one bite, I knew what I was making for dinner tonight.

Having spent hours chopping and frying the ingredients for butter chicken in the past, I was thrilled to find a delicious, ready made sauce, made from fresh ingredients.

Vick and his wife Jas, are dedicated to making quality curry sauces. Their labor of love is also evident in the sample of delicious fruity mango curry sauce that I tried, made by simmering the fruit for seven hours.

The butter chicken sauce is good for everybody in my family, because it is gluten free, contains no msg or preservatives, and is non-dairy.

The price of the jar of sauce is reasonable at $6.

When I arrived home, it only took me 30 minutes to cook a delicious healthy dinner for 6 people using the following the recipe on the jar:

Stir fry four chicken breasts, add in one jar of sauce and simmer till chicken is cooked. Add in one can of coconut milk, and serve with rice.

My sons thought the butter chicken tasted YUMMY!!

The April Artisan Showcase continues tommorrow, Sunday April 13 from 10am to 5pm at The Cloverdale Rodeo Grounds, 17763 – 62nd Ave, Cloverdale, BC

visit for more info on the curry.

Tuna Noodle Casserole Christmas Gift

Tuna noodle casserole

Tuna Noodle Casserole Ingredients and utensils

Tuna noodle casserole has been a popular dinner at our house for years. My sister gave me this recipe 30 years ago when my husband and I were first married, and by the time we had three growing boys, we had to double the quantity to feed everyone, but it has been a quick and easy comfort food dinner for years.

This year I know some young people who are cooking on their own, and instead of buying them a gift card to a restaurant and feeding them for one night, I am giving them the casserole recipe and the ingredients, and the tools so they can feed themselves for life. I wrapped up a collander, a cheese grater, a casserole dish, and the ingredients (except for the cheese as it’s perishable) in a basket for a practical gift. See the recipe below.

Tuna Noodle Casserole
3 Stoned Wheat Thin crackers, broken up
1 can of flaked light tuna
1 can of cream of mushroom soup
1 cup of shredded cheddar cheese
1 ½ c. macaroni noodles

Boil 3 cups of water in a large pot.
Add 1 ½ cups of macaroni, to boiling water and heat on medium heat for 7 mins, stirring occasionally.
Drain noodles, and rinse with water.
Heat the cream of mushroom soup and the tuna on medium in a smaller pot, and stir.
Add the tuna mixture to noodles and stir together, then Spoon it all into a baking dish.
Break up 3 stoned wheat thin crackers in your hands, and sprinkle on top.
Grate one cup of cheddar cheese, and sprinkle on top.
Bake in oven at 375 degrees until golden (about 20 mins). Serves 3 – 4 people.
(You can add frozen peas or mushrooms to the mix if you like). Enjoy!

gift wrapped in cellophane with recipe

Gif wrapped in cellophane with recipe attached

Best Warm Spiced Indian Chai Tea Recipe

chai tea for health and comfort

Chai tea – delicious, warm and healthy

Tomorrow is the last day of summer, and as temperatures begin to cool, warm chai tea is the perfect comfort beverage to ease us into Fall.

This Ayurveda inspired herbal tea has health benefits and tastes delicious!

Cardamom and cinnamon both have therapeutic qualities.  While cardamom helps with asthma, aids digestion and eliminates toxins, cinnamon lowers blood sugar and cholesterol, and aid in arthritis.  You may add ground cloves if you choose, which also boost immunities.


½      c    Tazo Chai latte beverage from Starbucks or Costco, (or 2 t sugar)

1       c    milk

1      c    Water

½t    ground cardamom

1      Teabag   (chai or any other type)

¼ t   ground cinnamon


In a pot, boil the milk, water, cinnamon, and cardamom.  Add the teabag, and continue to boil for a few minutes.   Strain and enjoy!

You can adjust the spice levels depending on your taste, or add sugar or whipped cream.

photo credit: <a href=””>sea turtle</a> via <a href=””>photopin</a> <a href=””>cc</a>

Dragonfruit for Chinese New Year 2013



Tastes like a pear/kiwi

Tastes like a pear/kiwi


To celebrate the year of the water snake, Chinese New Year 2013, I bought a dragonfruit at The Langley Farm Market. It looked so unusual and brightly colored, my curiosity compelled me to buy it, so I could find out what it tasted like.

Remembering the time I tried to cut a whole coconut, and ended up in the carport hitting the top of a screwdriver with a hammer to no avail, I prepared for battle with the dragonfruit. Instead, its’ thick skin was soft, and easy to cut, like a succulent plant.

The fruit was as beautiful on the inside as on the outside; bright white with black seeds. I cored it out with a spoon and sliced it into pieces. It was yummy!! It tastes like a tangy pear with seeds in it like a kiwi. You can serve it chilled with sherbet, or with sugar sprinkled on it, or use it in fruit smoothies. It only cost $1.84.

According to, it is really healthy too. It is from the cactus family, thus the thick skin. It’s high in vitamin C, B1,B2,B3 vitamins, and also contains calcium and phosphorus,plus phytoalbumins to fight cancer, and lycopene to prevent prostate cancer.

“Gung hay fat choy!



Salad in a Jar

Packing a lunch can save a lot of money over stopping at restaurants

An easy, healthy, environmentally friendly alternative to a bagged lunch


Salad in a Jar  (as seen on The Food Network).


Recipe For Salad in a Jar

Gather your favorite vegetables, and chop them up.  I chose carrots, cucumbers, red pepper, onions, and lettuce.  Drain the lettuce in a strainer.

First, pour salad dressing into the jar, then stack your vegetables on top of the dressing.  I put carrots in first, as they wouldn’t get soggy in the dressing. After chopping the onions, I rubbed my hands with my stainless steel soap bar (shown on the cutting board) to remove the smell of onions from my hands.  Next, I stuffed approximately 2 cups of lettuce into the large mason jar.


Sealing The Mason Jar

Then, put the round lid on top of the jar and press down hard with your thumb in the center to get a good seal. Tighten the metal ring around the top.

The salad can be stored in the refrigerator for up to one week.  You can eat the salad right out of the jar with a fork.  The salads are great for picnics too, as you can snap the lid back on if bees try to get in the jar.