The Cooking Chronicles: Autumn Housewarming

While I love hosting parties, they seem to take a lot out of me. Mack (and Kim’s) housewarming party is a good example.

They moved into their new apartment in May. I offered to help Mack with the housewarming preparations (mainly around menu planning), and started thinking about summer-appropriate foods to serve. June soon gave way to July, then August, and finally September, when Mack at last chose a date for the belated celebration.

To befit the cooler weather and seasonal produce, I felt a menu overhaul was in order. As well, I wanted to incorporate dishes that Mack himself would serve, namely, share plates and comfort food. And for my twist (something wholly unnecessary, but really a pleasure for me to work out) – the inclusion of at least one ingredient obtained from a local producer or manufacturer in each dish.

With those parameters in place, the following menu was born:

Housewarming menu (“lamb” should read “turkey” – I had lamb on the brain for some reason)

Every dish could be made or assembled in advance to be heated up just prior to guests arriving. The only tricky item was the turkey sliders, which would be formed that afternoon, but pan-fried while guests were snacking on other things – an entertaining faux-pas, I’m sure, but we were pretty attached to serving the mini burgers.

We spent most of Friday evening (after the debate, of course) in the kitchen, baking up cupcakes, cookies, and pita chips.

The idea for Chocolate Chai Spice Cupcakes were inspired by a similar flavour offered at Whimsical Cupcakes to celebrate the season. I found a recipe online that appealed to me even with the added step of grinding the spice mixture myself. It was a pretty fragrant mix that I wasn’t sure would work with the chocolate, but it turned out to be an interesting combination, great paired with a cup of coffee. The tops of the ‘cakes ended up being much too dry and crumbly, but that could have been a result of leaving them in the oven a few minutes too long. This was also the only item on my menu that lacked a local component, though I was so tempted to head to Kerstin’s to pick up some dark chocolate.

Chocolate Chai Spice Cupcakes

The unusual Coffee Shortbread recipe came to me by way of Flickr, which I followed to a blog. A modified Martha Stewart recipe, we used freshly-ground Transcend-roasted coffee in our cookies. The only instruction we neglected was “properly” chilling the shortbread before baking. I found the shortbread a little on the bland side, unfortunately, though Mack disagreed with me and gobbled up the leftovers once the guests departed.

Coffee Shortbread

We were up early on Saturday morning to head to the City Centre Market and ensure we had the pick of produce and meat. It was a lovely way to start a fall day, as though it was cool enough to remind us that cooler weather was ahead, the sun was bright and full of optimism for the weekend.

Back at the apartment, while Mack cleaned and tidied up, I continued with the food prep. Giada de Laurentiis’ Baked Penne with Roasted Vegetables was the easiest to start with. I wasn’t sure the bowl we had on hand was big enough to combine everything, but it turned out all right. Once this dish was assembled, I put it in the fridge, and would start heating it only after the nachos were out of the oven. I think this would be a great recipe to pull out for an autumn potluck – great texture, color, and a cinch to make. Leftovers also heat well in the microwave for a nice lunch the next day.

Colorful vegetables (Kuhmann’s squash made up the local ingredient)

Baked Penne with Roasted Vegetables

By the time I was done with the pasta, the ground bison meat we had picked up from Medicine Man Bison that morning had defrosted. The chili recipe I chose was something between the Medicine Man’s and another I had seen in Food for Thought magazine, primarily because I could not find the “Louisiana dip mix” called for in the former recipe. I had never made chili before, but after this experience, I will definitely make it again – the result was a delicious payoff for something so easy. The ground bison was notable – virtually no fat appeared when I browned it in the skillet, and at $12.50 for 2lbs, it was a decent price to pay for good quality meat. After I incorporated all the ingredients, we transferred the chili into my Mum’s borrowed slow cooker and let it simmer until the party started. It was a great dish to have on hand, as for those dropping by later in the evening, we could guarantee them something hot to eat. 

Hearty Bison Chili

Next were Rachel Ray’s Apple-Cheddar Turkey Burgers, something Mack and I had experimented with two weeks before. This time however, mini versions were on tap, built with Italian Bakery baby buns we picked up at the Italian Centre, and Greenvalley lettuce we bought at the Market. Though the turkey itself turned out to be resilient to over-cooking, done again, I’m not sure I would make them again for a large, informal group gathering. Trying to balance conversation/hosting duties while cooking the slider patties was too difficult a task.

Getting the buns ready (yes, I realized the burgers were missing apple slices…after Mack pointed it out)

Apple-Cheddar Turkey Sliders

Last but not least was assembling Mack’s Slammin’ Cheese Nachos – an item Mack would probably make and serve if he were to host the party on his own. We layered Don Antonio’s tortilla chips with mozzarella and cheddar cheese with diced olives, jalapenos, and roma tomatoes from Gull Valley Greenhouses. Kim suggested that we use glass pie dishes for the nachos which was a great idea – it meant we could bake and serve the nachos in the same container.

Mack’s Slammin’ Cheese Nachos

Once everything was in the fridge and ready to go, we were able to start setting up the table and the apartment itself.

Buffet-style

Drink bucket (the only true “relic” from my summer party plans, and one I wasn’t willing to give up)

Though there seemed to be some issues with the door buzzer (and people not being able to find the apartment just behind the fire doors), everyone made it all right. We had suggested that guests eat something prior to arriving, as I didn’t think we would be able to make enough to feed fifteen hungry mouths, but perhaps it was the wrong strategy to take, as many of our friends arrived with full stomachs.

Between nibbling, chatting, fun with fortune cookies and Transformers, it was a good night overall. And with the house broken in, it’s only a matter of time before the apartment will play host to another gathering of friends.

In the living room

Thanks to everyone for coming (and to my Mum for helping us out)! Mack’s photo set is here.

EDIT: I neglected to thank Jane in my post for bringing the hummus to go with the pita chips. Thanks again, Jane!

Food Notes

  • I noticed the other day that Essence Organic Tea Bar (10011 102 Ave) has shut down for good; it lasted about a year. I think their somewhat hidden location and no evening hours didn’t help matters.
  • Mack sent me a link about the Art Gallery of Alberta‘s Request for “Expressions of Interest from qualified restauranteurs to create, lease and operate a casual fine dining restaurant/café and provide catering services for the facility.” I hope the restaurant is at least partly situated in the space that juts out and overlooks Churchill Square. And depending on the restaurant that ends up in the gallery, the view may only be one aspect to be excited about.
  • With options like Thai Express and Oodle Noodle that are so much better, I am still left scratching my head at why Edmonton has so lovingly embraced Wok Box. Apparently, we are going to inflict sub-par food on visitors to our fair city too – Mack sent me a link about an upcoming Wok Box opening at the airport in December.
  • I don’t often post about bars or clubs on my blog, but Play Nightclub (10233 103 St), the new queer club to hit the scene, will be offering up their space to non-profit and community groups when not in use. That definitely warrants a mention. The group partly behind Play (who also runs Oil City Roadhouse, The Globe, and Fluid among others), is also behind the upcoming restoration of The Silk Hat.
  • Mark your calendars: Hundred Bar & Kitchen (10136 100 Street, 780-425-0100), the new Century Hospitality venture, will open its doors on October 2.
  • Another one from Mack – local restaurants will be donating their leftover fare to the Edmonton Food Bank to help feed the hungry.
  • Bistro began a new monthly section called “Trade Secrets” last week, where culinary experts will answer pressing reader questions on anything from proper ingredient preparation to dish ideas.
  • Funny how places that are community favourites can so easily fall under the radar. Happy Garden is an example, reviewed in the Journal this weekend.
  • Mack and I wandered around the Old Strathcona Farmers’ Market on Saturday. It’s been a while since I’d been there (I prefer open-air markets when possible), and I was surprised at how much larger it was than I remembered. We picked up some produce from Peas on Earth for my Mum and some Catfish Coffee Roasters for us. After the City Centre Market shuts down for the season, I may have to sneak back – for the produce and the atmosphere.

 

Old Strathcona Farmers’ Market

 

Inside

 

Catfish Coffee (thanks, Adam, for the pointer)

 

Fall harvest from Riverbend Gardens

Edmonton AIDS Walk for Life 2008

I’ve written in the past on this blog about seminars and workshops I’ve attended to learn more about the topic of HIV/AIDS, but they’ve been heavily skewed towards the international side of things. For whatever reason, it’s become easy to ignore the same issues at home and concentrate only on the problems abroad.

Thus, when I saw advertisements spotlighting the upcoming AIDS Walk for Life, I decided to sign up. I participated in the walk once before while in university, but hadn’t continued with the annual fall event.

Walk for Life

Since that time, the walk has changed – it now started from City Hall (instead of the Butterdome) and wound its way through downtown Edmonton (instead of the River Valley). The fundraising part of it also got easier, with an online collection function available to those registering online. I really should have utilized it – Mack garnered $100 after just a day of soliciting donations.

We made out way to City Hall on Sunday afternoon, just in time to join in on the festivities. Pre-walk entertainment included the high-energy drag queen Yoko Ono and the female singing trio Belle Rouge.

Yoko Ono does Footloose

Watching Belle Rouge

There were various displays around the City Room, and a craft area for children. The entire walk and atmosphere was very family-friendly.

Art work

We were eventually ushered outside for an optional warm-up led by peppy staff from the World Health Club, and we were off.

Dance, everybody!

Before the walk

It was very clearly an autumn day, with overcast skies and a light breeze, but we couldn’t have asked for better weather – it was just cool enough for a comfortable 5km stroll.

And we’re off!

Poor puppy!

Winding across the closed street

The group made an obligatory refueling/photo pit stop at the Legislature before heading back, when it did start to get a little chillier. Thankfully, however, the rain held off.

At the Legislature

We were promised food upon our return to City Hall, and the organizers delivered. With the walk over, we were free to gorge ourselves on complimentary soft drinks, Starbucks coffee and iced tea, mini doughnuts, fresh popped sweet and salty kettle corn, and Funky Pickle pizza. We happily obliged.

Mack happy with mini dougnnuts and balloon

With popcorn and pizza

The Walk for Life was not only fun, but was for a great cause. I will definitely be looking to participate again next year.

Mack’s photo set is here.

The Cooking Chronicles: Chicken Pesto Pot Pies

I had made pesto with some leftover fresh basil I bought at the farmer’s market a few weeks ago, intent on using it for a recipe for Chicken Pesto Pot Pies I saw in the fall issue of Our Compliments magazine. I finally had the chance this weekend.

We cheated with the potatoes, and used the store-bought powdered variety as directed in the recipe, but as we were using made-from-scratch pesto and cooking the chicken ourselves, I figured it was a fair trade off. We bought individual aluminum pie plates, and once we tossed the filling together, we divided the coated vegetables and chicken between the containers and topped them with scoops of mashed potatoes. We baked them for just under half an hour, and they were done, sizzling with some of the excess olive oil in the pesto and smelling wonderful.

Though the surface of the pies didn’t get as brown as they did in the magazine photo, the top of the potato round was somewhat crusty. The pies were essentially a shepherd’s pie made with pesto instead of gravy, but while I can’t say that the pesto flavour was distinct, these pies tasted lighter because of the gravy substitution – and had the benefit of a vibrant green color instead of a drab brown tinge.

We had a few leftover pies for supper the next night too, and as indicated in the recipe, these are great to make in advance and freeze for emergencies. I will be making them again.

Chicken Pesto Pot Pie

Refugee Camp in the Heart of the City

I had been looking forward to the Doctors Without Borders/Médecins Sans Frontières (MSF) exhibit, titled Refugee Camp in the Heart of the City, for some time. From the website:

“Guided by MSF aid workers, visitors are asked to imagine that they are among the millions of people fleeing violence and persecution in, for example, Somalia, Colombia, the Democratic Republic of Congo, or Sudan.

“The exhibit is made up of materials used by MSF in its emergency medical work around the world, including emergency refugee housing, a food distribution tent, water pump, health clinic, vaccination tent, therapeutic feeding center, and a cholera treatment center.”

I had been to World Vision’s One Life exhibit at West Edmonton Mall last year, and expected it to be somewhat similar, but this exhibit turned out to be better because of its group and interactive nature.

Meeting point at McIntyre Park in Old Strathcona

Our guides Ben and Natalie, like all other exhibit guides were actual MSF workers, so could speak about most of the issues from personal experiences. Ben is a long-time field manager with MSF, with experience in the Ivory Coast, Sudan, and Sri Lanka, among others, while Natalie, a midwife, just returned from a mission in Chad.

Ben and Natalie, both Canadians

The tour started with a primer on the basic difference between a “refugee” and an “internally displaced person” – the latter still residing within the borders of their country. We then progressed through a series of “stations”, starting with examples of refugee camp shelters.

Ben in front of a makeshift “urban” shelter

Plastic sheeting – portable and rainproof

Next, it was onto the food rations allotted to each person, which only included rice, oil, sugar and beans – no meat, vegetables, or fruit. When even these basics aren’t available for distribution, standard “biscuits” infused with some minerals and nutrients are provided instead.

Food tent

Not surprising, the latrines consisted of plastic-walled sheeting with a plastic mould covering a hole dug into the ground. Once the hole filled up, the latrines were moved, with careful consideration of where the water supply was located.

Sample latrine

Next, we were shown a basic sanitation system. It was heavily emphasized that women and children were largely responsible for waiting in the long lines for both water and food. With a 20L jug being difficult for even a grown adult to carry, it was mind-boggling to imagine a young child delegated such a task.

Water sanitation

We were then shown the different medical services provided by MSF – their primary focus. From counselling, physical treatment, vaccinations, and cholera treatment, our guides pressed upon us the fact that only 10% of their staff are international (90% are hired from within the country) and the number of conditions that go untreated because of the necessary triage and lack of resources.

Children’s drawings depicting their experiences

An example of an MSF clinic

A revolutionary blood spot-test for malaria

Single-use vaccination needles

Cholera treatment tent

One tent focused on the issue of malnutrition in children. We were shown packages of nutrient-packed food called “Plumpy Nut” that has proven to be quite effective, but Ben noted that there isn’t enough produced to meet the need.

Ben talks about various means of measuring normal growth in children

Plumpy Nut

In all, the exhibit took about an hour. I was looking for at least a passing glance on the issue of HIV/AIDS, but I’m assuming the all-ages target of the exhibit quashed anything that may not be fit to present to elementary-aged children.

Refugee Camp in the Heart of the City was well worth the time; you have one more day to check it out in Edmonton. My photo set is here.

Old Country Golf at Whitemud Amusement Park

Mack and I decided to take advantage of a warm September evening by playing a round of mini-golf at the Whitemud Amusement Park (Whitemud Drive & 75 Street). While I had been on the go-karts before, I had never actually tried my hand at their golf course.

Old Country Golf

The designers of the park actually managed to squeeze 18 holes into the small space, making us feel like the game was more worth the $7 fee.

Mack

Me

Though Mack wanted more challenging holes by the end (all holes were placed in a straight line from the tee), it was understandable in the context of the all-ages, family-friendly facility.

Mack putting

I have to admit the course was a bit more challenging for me than for Mack

We decided to keep score half way through, and well, I could probably use a second go-around.

Our final scores

Despite my poor showing, mini golf was fun. But by the way Mack was eyeing the go-karts, we may be back to Whitemud Amusement Park before cooler weather prevails.

The complete photo set can be viewed here.

No Complaints: The Lingnan

It’s funny (and tragic) how it sometimes takes national bodies to draw attention to local institutions, but I found that this was the case with The Lingnan (10582 104 Street).

Food Network Canada chose the family behind The Lingnan to feature on their upcoming season of Family Restaurant, to begin airing January 2009. I saw the article in the Journal earlier this year, and noting the connection between the restaurant and Chicken for Lunch (Amy’s sons run the joint), convinced Mack to join me there for dinner on a random weekday.

Exterior

I had no complaints over the aesthetics of The Lingnan. The upstanding sign atop the building, eye-catching even two streets away, draws one’s attention to an area where a Chinese restaurant is a little unexpected, situated across from a dated business facility and behind an emergency response team office. Once through the (slightly shady looking) door, we were greeted by a cool, lush interior that we could not have predicted from the outside. Everything from the mirrored walls to the paneled ceiling was beautiful, even if slightly over-the-top. The high ceiling and open dining room made the space seem larger than it actually was, and afforded diners (amounting to about ten tables by the end of the evening) a sense of privacy. Although the restaurant is very obviously geared towards Western sensibilities (much like Blue Willow), I didn’t mind it because of their earnest, well-intentioned approach.

Dining room

The waiters, dressed in a “traditional” jacket (definitely over-the-top) were polite and surprisingly personable. After perusing the menu, Mack’s pick was his usual benchmark ginger beef ($12.50), while I was craving fried noodles. Though my original selection was a dish called “Crispy Noodles Chow Mein”, our adept waiter steered us toward the “Chinese Style Aristocratic Chow Mein” ($13.75, with shrimp). I guess I needed some instruction on reading the menu as it was exactly what I had in mind.

Menu

Drink menu in place of the more common Chinese zodiac (guess they’re really pushing the cocktails)

Mack’s Lingnan Pi Jiu with a hint of ginseng (brewed by local microbrewery, Alley Kat)

Before our dishes were brought to us, our waiter set up two metal plate warmers. Though a nice touch, we found them to be quite ineffective. At any rate, our food was out in no time.

Mack was quite happy with the ginger beef, noting that it was a “close second” behind Pagolac’s version. I found it pleasing enough – a decent beef-to-batter ratio and a tangy sauce that was slightly spicy. The chow mein was fine as well, with a reasonable quantity of shrimp included, and enough fried, crispy noodles to quash my craving. Mack didn’t like the soggy noodles in the centre of the dish, but I love the textural contrast and their sauce-laden goodness.

Ginger Beef

Chinese Style Aristocratic Chow Mein

The Lingnan, while offering nothing out of the ordinary in terms of solid Western Chinese dishes, does so in a clean environment and efficient manner.

Mack should pose like this in every picture

The Lingnan
10582 104 Street
(780) 426-3975
Monday-Thursday 5-11pm, Friday & Saturday 5pm-12am, Sundays & Holidays 4-8:30pm

Team NAIT Goes for the Gold!

Though it seems the world has just recovered from the massive spectacle that was in Beijing, over fifty countries are gearing up for an Olympic competition of a different nature.

Occurring once every four years, the Culinary Olympics take centre stage in Erfurt, Germany from October 19 to 22. NAIT is once again fielding a Canadian contingent, consisting of four individual competitors and a team of managers and coaches. The institution has represented Canada quite well in the past, winning two gold and two silver medals in 2004 and three gold medals in 2000.

Wanting to allow local purveyors of social media to comment directly on events at NAIT, Mack and I were invited to observe the team’s marathon 24 hour practice session over the weekend.

A competitor rests after lunch

Our arrival on Saturday afternoon was timed perfectly – we were able to join the group for lunch. Over a plate of chicken and mixed vegetables, we learned more about the gruelling preparation and the competition itself.

Coaches and competitors chatting in the kitchen

Though I was disappointed to find out that there wouldn’t be a tasting component to the session, we soon found out why. Being a “cold competition”, the food (while edible) would be judged on appearance alone, with criteria including food preparation, plate composition and presentation. Each item on the plate (including sauces) also require three layers of glaze, a time-consuming process as individual layers take time to set. As competitors only have twenty-four hours to ready their entries, much of the food will actually be prepared in NAIT’s kitchens to be transported overseas.

Glazing

All four competitors are recent graduates, but the Culinary Olympics are open to even those with many years of professional experience, making the task even more daunting for these young men. It was amazing to see the exquisite attention to detail. For example, an assembly glazing line ended with one chef poised with a heated needle, examining freshly glazed food for air bubbles to pop. Though all competitors start with a theoretical 100 points, deductions are made by judges for even the slightest mistakes and imperfections.

Looking for air pockets

Plates plastic-wrapped to prevent soiling (brought to you by Saran!)

After a quick tour of the massive kitchen (a baker’s dream!), we went home with intentions of returning at 8am the following morning to see the fruit of a hard night’s labour.

We were astonished with the transformation of the dining area. White plates of gleaming food greeted us, poised under spotlights on elegantly-decorated tables.

Desserts (those “bills” are made entirely of chocolate)

Absolutely stunning platter

Having been told each dish should mimic the portion size to be expected in a restaurant, I think I was expecting more food to be present on each plate – I probably could have gobbled up the intended three-course meal in an instant. And though the glaze was meant to preserve the vitality of each exhibition, it seemed to sap the “life” out of some dishes. At the end of the day, however, there was no question the amount of planning and work that had gone into every creation.

Lamb

Lobster (the frisse looks great glazed)

Salmon

Quiche (I just had to take a picture of it)

 

Beautiful tart (and no, that’s not ice cream you’re looking at – it’s lard made to look like ice cream)

As we snapped photos, coaches and past Olympic participants were offering their feedback on how to improve their dishes – sauce too dull-colored, an additional protein needed, an extra garnish. All competitors took the criticisms in stride, jotting down notes to learn what else they could do to earn a medal score.

 

Jack receives some suggestions

Thanks to NAIT for the invitation – it was a great experience to see these young chefs in action. Best of luck to Team NAIT in Germany!

My (small) photo set is here, Mack’s here, and NAIT’s here.

Mom is Always Right: Nhon Hoa

My officemate was recently asking me about cheap eats in our area. I immediately directed him to the Italian Bakery and Nhon Hoa.

Nhon Hoa (10622 97 Street), with two locations within a stone’s throw of each other, was a frequent stop in my childhood. Not for me (I didn’t learn to appreciate food until I was well into adulthood), but for my Mum, who knew that Vietnamese subs were not only dirt cheap, but darn tasty.

All sandwiches have the same base – toasted French-style baguette, and layers of homemade mayo, pickled carrots, cucumber, cilantro, and (optional) hot peppers. Her favourite variety was (and still is) the combination sub, while I gravitate toward the safer option of shredded, fried pork ($3.25). Freshly put together and wrapped securely in saran wrap, the subs are take-away ready. In my opinion, the fresh cilantro and the homemade sauce are what make the sandwich.

My Banh Mi (menu here)

My only complaint about the Nhon Hoa I patronize is the lack of seating. The counter shares a space with a BBQ meat seller, and every visit, I marvel at the familiarity of the patrons with the shopkeepers – they’re “coffee shop regulars”, but for smoked pork and duck. I would love to hang out and observe the interactions further. And though I’m content to take my food to a nearby park to eat while it’s still warm, this option won’t exist in the winter months.

If you’re looking for a nice lunch that won’t break the bank (and will actually save you enough money so you can pop into the nearby Italian Bakery to pick up something sweet for dessert), head to Nhon Hoa. You won’t be disappointed.

Nhon Hoa 2
10622 97 Street
(780) 425-3257
Daily 10am-7pm, closed Tuesdays

Food Notes

  • Via Chowhound: Bacon, the eatery known for locally-sourcing ingredients and serving up comfort food favourites, closed as of September 9. Their message indicates that the proprietors may move into a different space in the future, but provide no details.
  • Xtreme Asian Fusion (with a name like that, how can they go wrong?) is hosting their grand opening on September 15. Located at 10508 101 Street, phone (780) 413-3338.
  • Whimsical Cupcakes (14910 45 Avenue) will be offering their first-ever Happy Hour on September 27. Samples of “Ruby”, along with “shots” of milk will be free, and cupcakes will be priced at a discounted $1.75 each.
  • Today was the last day to get discounted early bird tickets to the upcoming Rocky Mountain Wine and Food Festival, running October 22-25 at the Shaw Conference Centre. I think I’ll only end up going if they have coupons for free food and drink tickets in the paper, as per last year.
  • Liane Faulder published her first in a series of many to come about home entertaining. I like the angle (everyday cooks with good ideas), but I hope for two things: that the cooking starts to reflect the change in season around us (this week’s was decidedly summery), and that she features at least one party based in an apartment/condo/similarly small space.
  • Mack told me about two episodes on SmibsTV featuring Poul Mark of Transcend Coffee – worth a look if you want to learn more about the local roaster.
  • For those early risers – McDonald’s is giving away free small cups of coffee for the month of September…between 5 and 7am.
  • Joining Daniel Boulud in Vancouver, Jean-Georges Vongerichten will be opening Market in the new Shangri-La Hotel in January 2009.
  • A related article, about Daniel Boulud’s New York invitation to three of Vancouver’s top chefs – apparently there is more camaraderie between chefs in Vancouver than in Toronto.
  • My friend Caezer introduced Annie and I to the Old Szechuan Restaurant (10703 103 Street) recently. I would never, ever, have wandered into the converted house on my own, and was really surprised to find that it was actually quite busy. We ordered a good cross-section of dishes, all exceptionally spicy, but all prepared quite well. Though I can’t say I’ll be back (even tea couldn’t help alleviate the spice), it was a good reminder to be careful to not always judge a restaurant by its cover.

 

Ma Po Tofu (Echo would be proud that I ordered this)

 

Boiled Lamb (tasted better than it sounds)

 

Diced chicken and peppers (as spicy as it looks)