BigBangKitchen

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Author Archives: bigbangcuisine


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Most of the time we may think of beef as one of our chief sources of protein. Yes it is a source of protein, yet so is lamb, chicken, turkey, venison, fish, and even the popular hot greek-style yogurt!

So why is there such a fuss about protein anyways? Here is a little more of the science behind protein and what contribution it makes for us and our health:

  • repairs and rebuilds worn out cells
  • protein makes the collagen that is needed to rejuvenate our hair, skin, and nails
  • keeps the bones and muscles continually renewed

A few other protein sources include kefir, eggs, and goat cheese.

Happy kitchening, cooking & cuisine!


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Most of the beef that I get comes from a farm – so if you also have that insider track or you have stored beef in the freezer pre-beef recall from certain stores and meat-packing places then let’s get into this recipe!

In this recipe, a Korean-styled beef dish, the beef will be easier to cut into thin slices if it is partially frozen.

Serves 3 to 4 – goes with other dishes.

Ingredient list:

  • 500g beef or 1 pound beef steak (sirloin or other), finely sliced
  • 4 green onions, chopped about 1 inch or 2.54 cm in length

Marinade –

  • 60 ml or 1/4 cup soy sauce
  • 30 ml or 2 tbsp sesame oil
  • 15 ml or 1 tbsp brown sugar
  • 30 ml or 2 tbsp sesame seeds
  • 2 garlic clove, finely sliced
  • 5 ml or 1 tsp fresh ginger, grated
  • salt and pepper to taste
  • pepper flakes to taste

Putting it together:

  1. Prepare the marinade, mixing all the ingredients together. Pour over the sliced beef, cover and marinate at least 30 minutes in the refrigerator.
  2. Drain the beef mix well and cook with the green onions over high heat in a wok or skillet until you get the desired texture and amount of donness in the meat.

Happy kitchening, cooking & cuisine!


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Living in a province where I see many bumper stickers that say “We love our beef” combined with the news stories of E coli concerns from a meat-packing plant to salads that may have salmonella can potentially leave one feeling unsure about the foods and left in a state of uncertainty of where to find certain foods that we need (carbohydrates, proteins, and fats as the basis we may find on our plates).

The focus on the next few pieces of information here will be about protein and where we can find protein to include in our day’s food intake. Why? Well from my professional background as well as my athletic background, I know that protein is an essential in keeping our muscles as well as our bones renewed and ready to tackle what we may be facing in our day. A variety of protein foods helps to provide the healthy fats that we need as well, which helps with our youthful heart and brain!

Happy kitchening, cooking & cuisine!


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Heading into mid-October and giving thanks over Thanksgiving weekend, here is a little bit of slick science for a very well known oil that we may all be using – olive oil.

Here is the science about this oil. For 1 tbsp or 15 ml of olive oil there is:

  • 132 calories
  • 15g fat
  • 4.6 g monounsaturated fat
  • 1,464 mg omega 6-fatty acids
  • 10,600 mg omega 9-fatty acids
  • 2.15 mg Vitamin E

So what does all that mean? Good question. Olive oil has been well documented to being at the cornerstone for the healthy Mediterranean diet as the monounsaturated fats, flavones, quercetin and omega-9 fatty acids create a healthy combination of protective nutrients that are famous for heart health properties.

Enjoy using this healthy oil!

Happy kitchening, cooking & cuisine!


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From the slick science of olive oil to a recipe using olive oil:  Olive Oil & Sweet Potatoes

Facts: serves 4

Ingredients:

– 1 lbs of sweet potatoes, peeled and cut into 1 inch cubes

– 3/4 cup low salt vegetable stock

– 3 tbsp cold-pressed virgin olive oil

– 1 shallot*, finely chopped (* a small red onion was used by this cook)

– 2 garlic cloves, finely chopped

– 1 tsp dried thyme

– 1 tsp sweet paprika

– 1 tsp crushed coriander seeds

– pepper

Putting it Together:

1. Sweet potatoes into a saucepan with just enough veggie stock to cover. Bring to a simmer and cook for about 7 minutes or nearly tender. *Note: This step was substituted by cooking the sweet potatoes on the bbq till just tender.

2. Heat 1 tbsp olive oil in skillet and stir-fry the shallot over medium heat for 3 minutes to soften. Add the garlic, thyme, paprika, and coriander seeds and stir for about 1 minute.

3. Add the sweet potatoes (from the bbq version, the skin was peeled off and then cut into slices) and stir mixture for about 3 minutes until the potatoes start to break apart. Add pepper to your taste. Stir for an additional minute or so and very lightly mash up the mixture to break up the potatoes more (if needed). Transfer to a serving dish and enjoy!

Happy kitchening, cooking & cuisine!