Wow, so it has been quite some time since my last blog recipe! I’ve been doing a lot of traveling lately (to see where I’ve been going, you can follow #dineandfashtravels on my Instagram), which has made keeping up with the regular recipes challenging.
But, alas, here we are! I’m back in town and back in the kitchen, so I’m pretty pumped! I’ve teamed up with Canola and I’m sharing one of my tried and true recipes with you guys today – my Asian chicken lettuce wraps. It’s a quick and easy, healthy recipe that is sure to please everyone.
The inspiration for this recipe post came from a farm to table event I attended last week with Canola, where we actually got to eat BRUNCH for dinner! You guys know I’m a brunch enthusiast, so this event was right up my alley. Chef Matt Basile of Lisa Marie (i.e. Fidel Gastro, himself) whipped up the tastiest menu using Canola oil in each dish, consisting of Huevos Rancheros, Singapore-style chicken and waffles, Eggs Benny poutine, shakshuka, pancakes, cold soba noodle salad – there was SO. MUCH. FOOD. My mouth is watering as I type this!
But apart from feasting on the yummiest food at the end, we first learned about Canola oil and the individual Canadian farmers who produce it. Farmer Jeannette Andrashewski taught us so many interesting facts about farming that I had no idea about and shared her personal farming story.
Like many other Canadian farmers, her grandparents came to Canada as immigrants, and put their hearts and souls into farming the land so they could provide for their family – a tradition that she carries on to this day. It was nice to be able to put a face and a personal story to farming, which is not something we get to do all the time, as we usually take where our food comes from for granted.
Like me, I bet you didn’t know that:
- 97% of farms in Canada are family-owned
- Only 1/32 of the entire world is actually farmable
- Canola oil is a Canadian product and there are about 43,000 Canola growers in Canada. However, only 2% of all Canadians are farmers
We also learned about how Canola oil is produced, what the Canola seeds look like, and how they’re quality tested. I’ve enjoyed cooking with Canola oil for a long time, so I was happy to learn all about its benefits (it’s a good source of vitamins E and K, is the oil with the least amount of saturated fats, and has a tonne of omega 3 fats, which our bodies don’t naturally produce).
So, when I got home and opened up my goodie bag from the event and saw that there was a bottle of Canola oil inside, I knew I wanted to share a recipe using this local, Canadian product!
I love using Canola oil for many recipes for several reasons. It’s the best oil for frying because it has a high smoke point; and it’s great for ethnic food because it has a neutral flavour (as compared to olive oil, which wouldn’t be suitable for an Asian dish). I used the Canola oil in 2 ways for this dish: to prepare the ground chicken filling for the lettuce wraps and for deep frying the vermicelli noodles. See below for the full recipe.
What are some of your favourite recipes using Canola oil? Tell me in the comments below!
Photographs from the event by Josh Tenn-Yuk courtesy of Canola Eat Well. All other photos by yours truly.
*This post was done in partnership with Canola Eat Well. But as always, all opinions are 100% my own.