Pink Mixers & Broken Egg Yolks

New Home: Check it out!

2011-07-06T07:08:00.001-07:00

Change is good. And for the new life season I am entering, a new fresh look for Pink Mixers is in order.

Here I am working on the construction...

Check out the new and preeety Pink mixers here or at pinkmixers.wordpress.com

Homemade Pizza

2011-04-18T12:43:00.000-07:00

Nothing like a little homemade pizza to get cha going. Or, in my case, get cha blogging. How have you guys been, anyhow? What's it been like 4 months since I've posted. Shaaame on me. It's been a great semester of school, and I am proud to say that I finished my last exam this morning! And I must say, Blogging was an obvious celebration technique for me. As is homemade pizza.

If you don't do this at home already, I highly reccomend that you try it soon. Start by buying some fresh pizza dough from the grocery store or make your own. I made this one out of a mix I found at the bulk barn. Just add water, black pepper, oil, and flax seeds.

Gather the kids, friends, and/or neighbors and let everyone add their own personal flare. You can't go wrong! My pizza is topped with spicy tomato sauce, spinach, tomatoes, green peppers and cheese--a valiant vegetarian combination, If I do say so myself.

Baked Macaroni and Cheese

2011-01-05T18:35:00.000-08:00

What was one of the first things I (remember) learning how to cook? Macaroni and cheese. What did I request each and every time my mom went to work and dad was in charge of dinner? Macaroni and cheese. I love the stuff.

Naturally I am no novice to making it from scratch either, and this is a delicious recipe! I stumbled across it on another food blog, annies-eats.com. She claims that it is her favourite version. Unfortunately because I didn't have the cheese her recipe called for in my fridge, I can't be sure of her tastes validity. I'll give you the option of both (her cheese selection and my substitute), and you tell me. Or perhaps I will go make so more. Yep, I like that option.

Ingredients:

1 lb. small or medium pasta shells

5 Tbsp. unsalted butter, divided

1 c heavy cream

8oz. fontina cheese, shredded (I used old cheddar cheese, shredded)

1 tsp dry mustard

Pinch of grated nutmeg

Salt, freshly ground black pepper to taste

1/3 c panko bread crumbs

1/4 c freshly grated parmesan cheese

Directions:

1. Preheat the oven to 400 F. In a large pot of boiling salted water, cook the pasta according to the package directions just until 1-2 minutes shy of al dente.

2. Meanwhile, dice 4 Tbsp of the butter and place in a large mixing bowl. Warm the cream in a small saucepan or the microwave. Cover to keep warm.

3. Once the pasta is cooked, add tot he bowl with the butter and toss to coat well. Stir in the warm cream and the fontina cheese until the cheese starts to melt. Mix in salt to taste, and add the nutmeg.

4. Pour the mixture into a buttered 2-quart casserole dish. In a small bowl, melt the remaining 1 Tbsp of butter. Mix in the panko breadcrumbs and shredded parmesan. Toss with a fork to coat evenly with the butter. Sprinkle the bread crumb mixture evenly over the pasta in the baking dish.

5. Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.

The Verdict

2011-01-03T18:54:00.001-08:00

Start here:

And end happy! This sauce mix is inexpensive and it couldn't be easier. Simply add water, butter, coconut milk, and your own chicken. I really like butter chicken, and of all of the sauce bases I've tried, this has been my favourite.

Delicious Oatmeal: Take II

2011-01-03T18:27:00.000-08:00

Oatmeal

Brown Sugar

Milk

Cinnamon

Frozen Blueberries

(Stirred into the hot oatmeal to soften)

Walnuts

A Traditional Hungarian Dinner

2010-12-30T17:43:00.000-08:00

Christmas celebration #4 this year was at my Uncle Andrew and Aunt Julie's place. Julie made nokedli, and she let me photograph her in front of the blazing (only a minor exaggeration) stove while she cooked for our family and friends.

Nokedli is a hungarian dumpling dish that was, this evening, served with a beef sauce or pork sauerkraut. It begins as dough:

which is "grated" using a traditional hungarian cooking tool, over a large pot of boiling water until it cooks.

Served with a delicious cucumber salad, pickles, and bread, it was a delicious meal!

When asked her favourite food, my cousin Emma proudly answered, "nokedli!" That's the Hungarian in her coming out. Here we are enjoying the festivities:

I love Christmas--Canadian or Hungarian style.

Delicious Oatmeal: Take I

2010-12-29T08:04:00.001-08:00

Oatmeal

Brown Sugar

Milk

Poppyseeds

Crasins

Banana Slices

Shredded Cocoanut

Slivered Almonds

Kelly Moore Bag: A Photographer's Dream

2010-12-26T11:40:00.000-08:00

Something that a food blogger cannot live without is her camera. And something a camera cannot live without...is a Kelly Moore Camera Bag. I can't wait until I can get my paws on one!

Its a slow process, getting into the world of photography. It's so expensive that I have to save for this, and then save for that. Slowly but surely I have acquired a few lenses and (most recently) a new D90. Soon enough this little baby:

will house all of my equipment.

Now if I could only decide which colour I like best. Which do you like?

www.kellymoorebag.com

Homemade Quiznos Sub

2010-12-17T11:22:00.000-08:00

I have this thing for Quiznos. (If you do too, you're gonna love this).

For a really long time I was a Subway girl, but then I found Quiznos and I've never been able to go back to my old stomping ground. There is just something about the toasty bread, yummy sauces, and delectable flavor varieties which is somehow, so much better at Quiznos. (Sorry Subway...)

Anyway, this isn't an endorsement for Quiznos (you can send me my cheque later), because I don't do that sort of thing. I'm more into revealing the secrets to my favourite foods so that we all can save money by making these things at home! Muah ha ha!

This one is brilliant, if I do say so myself. And super simple. Start by finding a delicious loaf like the one you see pictured. It is an oat/seed/raisin variety that I found at Wall Mart. (Again, you can send me my cheque later). Cut it open just the way you like it; all the way through, like a pocket, whichever. Top it with mayo, a sliced deli meat like ham or turkey, a slice of swiss or provolone cheese AND (drum roll please)...a few shakes of italian spices. This makes it. I have a blend which has oregano and basil and it tastes just like the one from Quiznos. It's kind of weird that they thought to throw this onto a sandwich, but they knew what they we're doing!

Pop the sandwich under the broiler for a minute or two, and then top with your favourite toppings: lettuce, tomato, etc. One final tip, also add some cranberry sauce or sweet jam to your sandwich, and the sweetness will go really well with the salty meats.

And there you have it, a homemade Quiznos sub! I hope you find it as satisfying to make as home as I do.

Thai Chicken Lemongrass Soup

2010-11-26T16:06:00.000-08:00

It's a shame that it took me so long to make my own Thai food. I have this new found fascination with all things Thai, but I had this idea that it was going to hard, (It wasn't), and that the ingredients were going to be impossible to find, (They weren't).

For me, what decides if I will make a recipe is if I have the ingredients or not. Duh. And if they don't seem too far out of reach. The problem was that Thai food has some ingredients that I was not about to stock in my pantry. (Read: fish sauce and oyster sauce).

Bleh. Am I right? The sound of it....

But had I ever actually tried the stuff? Well, no.

And do I not eat Thai food on a regular basis and quite enjoy its flavor? Um. Yes.

So my challenge to you, is to buy the bottles of stuff which seem scary, and I guarantee once you have them you will find the motivation to cook Thai food. And you will like it. When ingredients like these are in your pantry, you open the doors to so many dishes. And the rest of the ingredient list, albeit long, will be fresh and easy to find. (Please don't hunt me down and quote me if your recipe calls for turtle shell or something ridiculous). Every culture has its quirks.

(Have you seen what is in Western food?)

We have beef fat in Hostess products, crushed red bugs as food colouring, and beetle juice in sprinkles.

But I digress.

This soup is wonderful because it highlights what asian cooks have mastered: balance. Hot, sweet, spicy, sour--all at once. Try it once and I guarantee you will be so inspired you'll be throwin' oyster sauce into stuff left, right, and centre. I am. (See here.)

And not only is it delicious, it is also very chic. (Once you've cleaned up).

Serves 2-3

Ingredients:

12-16 oz. fresh egg noodles (or enough dry for 2-3 portions) or rice noodles

6 c good quality chicken stock

1-2 stocks fresh lemongrass, minced (Use this link if you don't know how to prepare it)

1/4 - 1/2 lb cooked chicken breast or thigh chopped into small pieces (or use leftover roasted chicken)

1/2 c good quality cocoanut milk

3-4 kaffir lime leaves (available fresh or frozen at asian grocery stores)

3 cloves of garlic, minced

1 thumb size piece of ginger, shredded

1 red chili, sliced (take the seeds out if you don't like it spicy--it will be spicy!)

1 lg carrot sliced

1 Tbsp oyster sauce (I used Golden Dragon brand)

1 Tbsp brown sugar

2 Tbsp fish sauce

2-3 c bok choy, chopped

generous handful of fresh cilantro (if you like it)

1 Tbsp fresh lime juice, optional

Directions:

1. Prepare the noodles according to the instructions on the package. Drain and rinse with cold water to keep from sticking. Set aside

2. Bring stock to a boil in a large soup pot. Add the prepared lemongrass, kaffir lime leaves, and the chicken. Boil over medium-high heat 3-4 minutes.

3. Reduce to medium heat and add the garlic, ginger, chili, and carrot. Simmer 2-3 more minutes.

4. While soup is simmering, add the oyster sauce and fish sauce, as well as the brown sugar.

5. If your bok choy is the large variety, add only the thick white stalk pieces now (the green leaves take only seconds to cook so reserve those for later). Continue simmering 2-3 minutes.

6. Lastly, add the leafy greens of the bok choy. Stir and simmer 30 seconds.

7. Reduce heat to low. Add the cocoanut milk, stirring well to incorporate.

8. Taste-test for salt, adding more fish sauce if it is not salty enough. If too salty or sweet for your taste, 1 Tbsp lime juice. If too spicy, add more cocoanut milk.

9. To put the soup together, mound a generous amount of the cooked noodles in each bowl. Ladle over the hot soup and top with fresh cilantro.

Enjoy!

Lunch for about $1.50

2010-11-24T10:24:00.000-08:00

Because I often struggle to think of easy, easy lunches which are cost effective (WHICH ARE NOT SANDWICHES), I thought I would note one lunch option which I quite enjoyed recently. Cost effective, delicious, on the go, and yummy! I'll break it down for you:

Step 1: Bake a potato--sweet or regular, the night before you need it for lunch. (Or cook one extra at dinner, or the morning of if you're daring).

Step 2: Put a slit through the potato now so that you don't need a knife at lunch time. Pack baked potato in cute, handy-dandy dish.

Step 3: At lunch time, stop at local Wendy's and buy a small chili. Ask for sour cream on the side if you wish.

Step 4: Smother baked potato with chili and sour cream.

Step 5: Eat and smile. Eat and smile.

You can always make the chili at home if you want, but sometimes you just can't. You know?

Image Courtesy of http://www.jennyslunchline.com/rcadmin/cartpics/377-1.jpg

Ginger Cookies

2010-10-14T19:38:00.000-07:00

My house currently smells like the pioneer village I went to on a field trip as a kid. We toured an old-style living quarters and school house, learned how on earth the pioneers did it all, and munched on ginger cookies followed by hot apple cider. You really get the false impression that living as a pioneer was easy.

(I mean they didn't have these!)

And also that they ate a lot of ginger cookies.

It's probably not true, but for the sake of this post we can pretend that they did! I did/am currently doing the same.

Nomm, nom nom.

Ingredients:

2 1/2 c whole wheat pastry flour

2 tsp baking soda

1 egg

3/4 c oil (something of a light variety like canola walnut or sunflower)

1/4 c molasses

1/4 c real maple syrup

1/2 c sucanant or maple sugar

1 tsp ginger

1/2 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp salt

1/2 tsp cardamon

Directions:

1. Mix dry ingredients and set aside.

2. In a mixer or by hand, combine wet ingredients until well combined. Slowly stir in dry ingredients and you will have a moist cookie dough.

3. Let dough sit in the fridge for 20-30 minutes to firm up.

4. Roll the dough into teaspoon size balls, roll in maple sugar if you wish, and slightly flatten. Place on a cookie tray.

5. Bake @ 350 for 8-10 minutes. Enjoy with a tall glass of milk!

Source: mycharmingkids.net

Purple Smoothie

2010-09-27T13:55:00.001-07:00

She is a beauty, i'd say! Speckaly (no, it's not a word) and yummy. Nom nom nom. And of course I had to take a picture because we had these beautiful flowers which my dad gave to my mum for their anniversary conveniently placed behind my shot.

And because I really like purple! My room is purple, don't cha know.

What's in it you ask? Well...a little bit of this and a little bit of that!

More precisely? Blueberries, blackberries, milk, acai/pomegranate V8 juice, a banana, oat bran, and flax seed.

Yay purple!

Meet Rosie

2010-09-27T13:39:00.000-07:00

Welcome to the family!

I am so glad you're here.

It's about time!!

Old School Stir-Fry

2010-09-26T09:24:00.000-07:00

Okay, so I don't actually know what "Old School Stir-Fry" would refer to exactly--but I do know that I am attending a very old school, and that that is where I made my stir-fry!

Students, I understand the challenges that arise from living at school, around school, and near school. It is far to easy to to run to the closest subway and grab dinner as opposed to making something which could take half an hour. I hear you. I came this close to not making food tonight as well. But I had vegetables in the fridge that would go bad if I didn't use them, and that's just money that I don't have down the drain. Or in the garbage.

So. Reality is that we want easy to cook food. This recipe is composed of veggies, pasta, and a 6 ingredient sauce. Ready for it?

Note: If you are up for a sauce which takes more time, but would probably taste even better, I will add that option to the directions.

P.S. Here is what the food actually looks like amidst my school life:

Not as glamorous. Just as delicious!

Ingredients:

1 serving linguine noodles
1 cup chopped veggies (I used yellow and green peppers, bok choi, broccoli, and zucchini)
1 Tbsp canola oil (for the pan)

Sauce Version 1 (I have nooo time, version)

3 Tbsp. soy sauce

2 Tbsp. honey

1/2 tsp sesame oil

1 tsp oyster sauce

1 tsp. hot sauce (add to your liking)

sprinkling of chili flakes

Sauce Version 2 (I have some time to cook, version)

1/2 c chicken stock

3 Tbsp low-sodium soy sauce

1 Tbsp sherry or Chinese cooking wine

1 Tbsp sugar

1 tsp cornstarch dissolved in 1 Tbsp water

1 tsp distilled white vinegar

1/2 tsp sesame oil

1 Tbsp peanut oil

3 Tbsp minced peeled fresh ginger

1/2 tsp crushed red pepper

(ingredients are mixed into a sauce before being poured onto the noodles and veggies)

Directions:

1. Boil pasta according to package directions, about 8 minutes.

2. Mix sauce in a separate bowl and set aside

2. Meanwhile, heat canola oil in a pan/wok on medium-high. When pan is hot, add veggies (starting with the peppers and broccoli--bok choi goes with a minute left to go) and cook until desired tenderness. Add sauce and lower heat.

3. Place noodles in pan and toss everything together until the sauce is dispersed.

4. Taste, and adjust seasoning accordingly.

5. Eat with chop sticks! (I think it tastes better this way.)

Jamie's Home Cooking Skills

2010-09-11T09:57:00.000-07:00

I've always been a fan of Jamie Oliver--world renowned, british, hunky food man who's out to change the face of school lunches as we know it. And who can blame him? If you've ever seen his food TV show, Jamie's School Dinners which exposes the tragic state of school lunches in the UK, or if you have ever been a 12 year old in a cafeteria, you can understand why he is so determined. He knows what kid's want for lunch: flavor, crunch, salty, sweet, yummy. And he wants to give it to them, minus the deep fried chips.

Enter Jamie's Home Cooking Skills.

To continue with his work (which has been spreading across the UK), there is a new website which teachers and students can check out to bring food education into the classroom. The website assists them along the way by providing curriculum and easy to follow recipes. For food like this (YUM!):

Ideally, by teaching kids to eat well while they are young, he believes it is setting them up for success. I agree.

Well done, Jamie.

Cantaloupe Melon Milk

2010-09-02T12:15:00.000-07:00

This might be one of the prettiest drinks I've made. I love the soft orange colour of the cantaloupe melon, and during the summer they are at their peak--great taste and not too expensive. This morning I purchased a baby cantaloupe from an organic farmers market, for $1!

The sweet cantalope melon is surprisingly healthy and so refreshing it makes for a great beverage addition to shake up your normal drink routines.

My family gave it rave reviews, but for my sisters taste, she preferred the drink strained of any melon pulp. Its great either way in my opinion.

Ingredients:

1/2 cantaloupe melon*

1 1/2 c milk

1 Tbsp honey

*Note that the size of the melon will dictate the size of the drink.

Directions:

1. Remove seeds of the melon with a spoon. Scoop the melon out of the skin into a bowl and freeze for 1 hour until solid. Cover with plastic wrap if freezing longer.

2. Put the milk and honey into the blender and add the frozen melon. Process until smooth.

Makes approx. 1L

Iron Absorption--A Common Mistake

2010-07-24T12:21:00.000-07:00

I am always fascinated by health facts which go unknown by the average joe. I feel this post is especially important, because I often hear about products which go against these facts, rendering the products useless. Let me explain.

There is a common mistake that people make every single day, which could eventually be quite harmful to the body. It involves the combination of iron and calcium; a combination which hinders the absorption of iron significantly. This is not good news for someone who desires an boost in iron. (Females out there?)

Some information for you about Iron:

Iron is often found in supplement form, featured on labels and in commercials. Why? Unless your body is absorbing an abundance (a disorder called hemeochromatosis), it is a very important mineral! The body requires it for a variety of different tasks like the creation of hemoglobin, myoglobin, and utilizing energy in the body. Those who loose blood each month, who are naturally low in iron, or who don't eat a balanced diet, may hear their doctor diagnose a supplement and an increase in products containing iron.

Interestingly however, many products on the market, like breakfast cereals which claim to be "high in iron," are not informing the consumer of one little tidbit: if you are eating that cereal with milk, the iron absorption is reduced. And if you are swallowing that iron supplement with a glass of milk or right after a cheese sandwich, the same thing happens. Side effects include sluggish behavior, tiredness, anemia.

I draw your attention to this primarily because I know how important it is for many people to absorb enough iron, and because there is a simple remedy to do so: vitamin C! Vitamin C will enhance the body's absorption of the mineral, and is often recommended with a iron supplement right before bed. (2 hours away from an calcium intake).

Note: before trying a supplement, talk to your docter or a pharmaisit to avoid overdose. As important as iron is, it's quantities need to be moderated in the body. Personally I would rather avoid supplements and their risk of overdose all together, and consume some other iron sources: red meats, fish, poultry, eggs, legumes, and dried fruits. Or, cook on an iron skillet.

And now you know! Doesn't it feel good to be informed? :)

(Not so) Broken Egg Yolks

2010-07-14T08:49:00.001-07:00

Ta-daaaaaaa!!!!!

If you read my first post, you will notice how I cite "perfect eggs" as being nothing to scoff at.

Breakfast Blintz

2010-07-13T11:59:00.001-07:00

There is a part of my childhood which I remember quite fondly. It would not surprise many to hear that it had to do with food. Food that I ate and thoroughly enjoyed as a kid still sticks with me, and to this day I can recall their textures and tastes. This can sometimes be unfortunate, as some of the restaurants which I really enjoyed are now closed or under different ownership, and no longer making the same food.

Alas, now I find myself trying to re-create many of my favourite dishes from my past. Like this breakfast blintz for example.

The year was 1998 and my family and I dined at a local jewish diner called Katzan-jammers. My mom loved the raspberry blintzes, but I thought they seemed too strange to eat. Eventually however I got a taste in (while making my parents and sister close their eyes), and exclaimed, "Mmmmmm!!! Soo goooood." I ordered the blintz every time we visited after that point. My only lament was that there were only 3 on my plate.

This morning I had a hankering for the soft, and delicious crepes filled with sweet cheese which are topped with fruit and icing sugar. Yes, my hankerings are that specific. So, the BF and I ventured into blintz territory, only to discover that they are quite simple to make!

They make a beautiful breakfast/brunch dish, or evening treat.

And before the formal instructions, here are some photo guidelines:

Ingredients:

Crepes:

1 c flour

2 Tbsp + 1tsp white sugar

1/2 tsp vanilla extract

1/2 tsp salt

3 eggs

1 1/4 cups milk

1 Tbsp vegetable oil

butter for the pan

Sweet cheese filling:
4 oz cream cheese

1 1/2 c ricotta cheese

1 egg

3 Tbsp powdered sugar

1 Tbsp orange zest (you can also use lemon if you prefer)

Fruit sauce:

1/4 c strawberry jam (I used strawberry but you can use whichever flavor you prefer)

1 Tbsp water

parchment paper

some extra powdered sugar

fresh fruit

Directions:

1. Mix crepe ingredients together. FYI the batter will be quite liquidy, so don't worry that you messed anything up. Allow to sit in the fridge for 30 minutes. Meanwhile mix together the sweet cheese filling!

2. For each crepe I used about 1/4 cup of the batter on a buttered crepe pan (or frying pan). Allow the crepes to cook for about a minute on one side, or until they seem "done," and flip for a few moments longer. Your will get better at this as you go!

2. When you have a whole stack of crepes you can begin to fill them. See photos above OR for an easy to follow video on how to fold your crepes, click here.

3. Place into a baking dish over parchment paper and cook @ 400 for approx 10 minutes.

4. While baking, mix the jam with a little bit of water in a sauce pan or in the microwave for approx. 25 seconds, or until soft and warm.

5. For your final presentation, spoon a dollop of fruit sauce onto a plate, followed by 3 baked crepes, a sprinkling of icing sugar, and some fresh fruit.

Kitchen Sink Chili

2010-06-27T10:30:00.001-07:00

Does anyone out there not like chili? Okay, there are a few of you. And you have my special permission to skip over this post (Oh don't, your call...), but if you do enjoy the rich tomatoey flavor of chili, and the buttery bread which you may dip into it, take note!

This one is a keeper.

I have posted about chili before (see here), and that recipe is still a great standby for me. It takes less ingredients and only about an hour from start to finish. It's very forgiving.

But for tonight's dinner I pull another recipe from theBite Me files, (Cookbook by Julie Albert & Lisa Gnat). Just wait until you see what lies behind it's rich flavor! I'll give you a hint...it rhymes with BOGO.

Can you guess??

The rich flavors are enhanced by many spices including cumin, chili powder (of course!), oregano, cayenne, Aaaaaaaaand....

Cocoa powder. If you can believe it. The cocoa gives the chili, not a chocolately taste, but a deepened rich flavor.

It's meaty (if you want--vegetarian works too!), vegetab-ly(?) and delicous, and I had a simple time preparing it. You can do it over the stove top if you prefer, or if you're like me and don't have time to spare, the slow cooker works perfectly fine! (Just remember to pre-cook your meat and onions.)

Serve with caesar salad, a ciabatta loaf, cheddar cheese, and red wine.

Ingredients:

1 lb. lean ground beef

1 Tbsp. canola oil

1 medium red onion, chopped

1 Tbsp. chili powder

1 tsp dried oregano

1 tsp ground cumin

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

2 large red bell peppers, chopped

2 c sliced white mushrooms

1 medium carrot, peeled and chopped

1 large garlic clove, minced

1/2 c canned chopped green chili peppers, drained

1 (28oz/796ml) can diced tomatoes with juice

2 c canned black beans, rinsed and drained

1 1/2 c canned chickpeas, rinsed and drained

1 1/2 c canned red kidney beans, rinsed and drained

1 c mild salsa

1 c vegetable broth

1/2 c cous cous (optional)

1 Tbsp. cocoa powder

1 tsp packed brown sugar

1/4 tsp cayenne pepper

1 cup frozen corn kernels, thawed

Shredded Montery Jack or cheddar cheese, for topping

Directions:

1. This recipe can be cooked either in a large soup pot over medium heat, or in a slow cooker on high.

2. For a meat version (optional), brown ground beef prior to placing into the slow cooker. Also brown the onions in a small amount of canola oil. Add to the slow cooker/pot and season with chili powder, oregano, cumin, salt and pepper.

2. Next add the red peppers, mushrooms, carrots, minced garlic and chopped green chili peppers. (If using a pot, cook approx. 5 minutes before going on to the next step, stirring occasionally). Stir in diced tomatoes, black beans, chickpeas, kidney beans, salsa, vegetable broth, couscous, cocoa powder, brown sugar, and cayenne pepper.

3. Bring to a boil over high heat/allow to simmer in slow cooker. On the stove reduce heat to low, and in the s-cooker, to medium. Simmer gently covered for 40 minutes, stirring occasionally. Add corn and serve in bowls, topped with shredded cheese.

Downtown Market Day

2010-06-19T09:17:00.000-07:00

Summer days are wonderful. And summer days where they call for non stop thunderstorms but it ends up looking like this:

are even better!

So, I'm taking a trip to the market to buy some spring rolls and fresh local ingredients for more yummy dishes.

Weeeeee're off to see the Market, the wonderful market of oz (london).

photo courtesy of http://media.photobucket.com/image/sunny%20day/kris879/Backgrounds/SUNFLOWER.jpg

Wine and Cheese

2010-06-16T13:16:00.000-07:00

Fiesta Bowl Salad

2010-06-16T12:31:00.000-07:00

I've never been one for salads as a entrée. Gimme a caesar salad or garden on the side of something substantial like pasta or chicken, but on it's own I won't feel like my hunger has gone anywhere.

Accept maybe back into the pantry for some munchies.

I usually pitty the girls who order, "a small caesar with chicken, please" because not only are they missing out on what could be a bowl of saucy noodles or grilled steak, they are paying 15 dollars for lettuce. Laaame.

Sorry, I digress slightly.

My point is to draw your attention to a change of heart I had recently. This salad...this crazy delicious salad which I decided to get seconds of! It was yet another recipe from Bite Me, and it clobbered my perception of entrée salads.

Sweet and salty and savory and filling. Believe me, I wouldn't be saying that if it weren't true. And this homemade dressing had me cleaning out the bowl.

The contrasting texture of tortilla chips added crunch, and an avocado, freshness.

Note to vegetarians: you could easily ditch the chicken and add chickpeas or black beans!

Ingredients:

1 head iceberg (I used romaine because it was all I had at the time)

4 tomatoes, seeded and diced

1 avocado

1 roasted deli chicken breast meat shredded (I used sliced ham because I didn't have chicken)

3/4 c shredded cheddar or Monterey Jack cheese (Why is Monterey Jack capitalized?)

Salad Dressing:

1/2 c sour cream

1/2 c salsa

1/4 c mayonnaise

1/2 c canned chopped green chilies

1 lime, juiced

1 Tbsp sugar

1/2 tsp cumin

1/4 tsp chili powder

2 c crumbled tortilla chips, for topping

Directions:

1. Place lettuce, tomatoes, avocado, chicken, and grated cheese in a large bowl. (Or put into serving bowls. I did this so that everyone got equal toppings. Optional)

2. For the dressing, in a medium bowl, whisk sour cream, salsa, mayo, chopped green chilies, lime juice, sugar, cumin, and chili powder.

3. Add dressing to salad bowl tossing well to coat. Sprinkle salad with crumbled tortilla chips.

Serves 4

Wholesome Honey-Baked Granola

2010-06-14T11:49:00.000-07:00

This recipe comes from a deeeelectable cookbook which my mom and I have been enjoying lately. It's called Bite Me, by Julie Albert & Lisa Gnat.

Every single recipe we pull from it has been easy to prepare and very tasty, not to mention that the recipes are comprised of lots of awesome (sometimes quirky!) ingredients. Sometimes I find recipes that only have simple items can be missing a certain je ne sais quoi, but these recipes make up for it! (Coco powder in chili!? Awesome.)

The book's brunch chapter features this delicious homemade granola, which is not only good on your digestive tract, but also good on your pocket book. Prepared granola in the grocery stores can run for $10 or more, depending on the brand. And for HALF of the portion you get here.

That's a no brainer if you ask me.

Granola is such a light yet hearty, crunchy yet soft, food. Yummy served over yogurt, ice cream, with milk and bananas (as seen above), as a muffin/crisp topping, or just on it's own. It's a huge money saver for lunches: Pack 1/2 cup in a re-sealable dish and pour it over fruit and yogurt when you are ready to eat.

Fun to prepare, and oh-so satisfying, I know you will love it.

Ingredients:

4 c old-fashioned large flake oats (not quick cooking)

1 c slivered almonds

small handful of ground flax seed (this was my addition--just because I try to add flax seed to everything possible)

1 tsp kosher salt (I found this to be slightly salty for my taste)

1/2 tsp ground cinnamon

1/2 c melted butter (I used canola oil instead)

1/2 c packed brown sugar

1/4 c honey

1 tsp vanilla extract

1 c dried cranberries

1/2 c raisins

Directions:

1. Preheat oven to 300 F--Line a baking sheet with parchment paper.

2. In a large bowl, combine oats, almonds, flaxseed, salt, and cinnamon.

3. In a small bowl, combine melted butter (or oil), brown sugar, honey, and vanilla. Whisk well and pour over oat mixture. Toss to combine and spread granola over prepared baking sheet.

4. Bake 20 minutes, stir carefully and then continue to bake for another 15 minutes. Remove from oven, transfer to large bowl. Add dried cranberries and raisins, mixing to combine. Cool completely and store at room temp. in an air tight container for up to 1 week.

Yield: 7 cups

Cookbook photo courtesy of http://www.torontolife.com/daily/wp-content/uploads/2009/10/BiteMeCookbook.jpg

Boyfriend Banana Bread

2010-06-12T06:00:00.000-07:00

This is my boy:

And this, is his banana bread:

My boyfriend likes banana bread.

No, I don't think you understand. I mean he really, really likes banana bread. To the point that he would probably eat an entire loaf if left unattended. Which is why absolutely must join him in eating it:)

Where oh where my dear did you learn of your love of banana bread? You may not even recall. I however most certainly recall when I learned of your love for banana bread. It was approximately 3 months ago, when we spotted some spotty bananas on a counter top. I was, naturally, outraged at their state. Ew. (I do not like brown bananas). You however were swooning. So I did what any normal brown banana hating person would do...I made bread with it.

And I believe the rest is history. Along with that loaf and many others after it.

The secret to this recipe is one very strange ingredient: Miracle Whip. You can ditch the shortening and replace it with miracle whip ladies and gentlemen, because it makes this bread moist and yummy!

I was iffy before we tried it but I will now endorse it, for what it's worth. And my BF? I'd say he would endorse it too. (If eating it really quickly is a sign of approval anyway).

Ingredients:

1 egg

1 1/3 c mashed fully ripe bananas (about 3)

1/2 c Miracle Whip dressing

1 1/2 c flour

1 c sugar

1/2 c chopped walnuts (optional) and/or chocolate chips

1 tsp baking soda

1/2 tsp salt

Directions:

1. Heat oven to 350 F

2. Beak egg, bananas and dressing in a large bowl with whisk until well blended. Mix remaining ingredients in separate bowl. Add to banana mixture; stir just until moistened.

3. Pour into greased 9x5-inch loaf pan.

4. Bake 1 hour or until toothpick inserted in centre comes out clean. Cool in pan 10 minutes.; remove from pan to wire rack. Cool completely. Or you know, eat it warm:)

Chicken Pesto Pasta

2010-06-11T07:24:00.000-07:00

Many of you know that pasta is one of my favourite things to make! I think it is because there are unlimited ways to make it, and most of the time my attempts are fairly successful. Oh, and it's deeeeeeeelicious. Ahem.

I've tried pasta carbonara (you'll see this post soon), rose sauces, creamy alfredo, meatless vegetarian concoctions, oil and spice, meatballs...and the list goes on!

I took a chance tonight on a chicken pesto pasta sauce. I say chance because I haven't made one before and I wasn't using a recipe. But how hard can it be? Right?

Chicken, milk, pesto, parmesan cheese...these are all familiar ingredients.

In the end it turned out quite nicely! Familiar ingredients, which I always like, and no time at all. Serve yours with toasted garlic bread. Mmmmm....

Ingredients:

1/2 (16 ounce) package spaghetti/linguine pasta

1 Tbsp canola oil

1/2 small onion, chopped

4 cloves garlic, sliced

1/4 c butter

1 Tbsp all-purpose flour

1 c milk

1/2 punch salt

1/2 pinch pepper

3/4 c grated parmesan cheese

1/2 c basil pesto

chicken, sliced and cooked (about 3oz person)

Directions:

1. Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes or until el dante; drain.

2. Heat canola oil in a large sauce pan over medium heat. Sautee onions until tender. Stir in garlic and butter, and sauté until garlic is soft and fragrant, about 1 minute. Disolve flour in milk and then stir in. Season with salt and pepper and simmer for approx. 4 minutes, stirring constantly. Add cheese and stir until melted. Stir in pesto.

3. Add cooked chicken (I used precooked, frozen, and reheated) and pasta to sauce, and serve.

Chocolate Dipped Strawberries

2010-06-11T06:47:00.000-07:00

Is there a better way to enjoy a kitchen full of strawberries, than to dunk most of them into melted chocolate? I think not.

They are elegant, sweet, photo friendly...see?

And they are so easy to make it's ridiculous. Literally just melted a good handful of chocolate chips and poured in a dab of cream to smooth it out. Then kept them in the fridge to harden up slightly.

If you have any extra berries lying around, try making these for desert! They will be quick to prepare and you can enjoy the excited faces of your family members as you pull them out of the fridge. We don't have desert too often around my place but whenever I can, I really like to make something small.

We really liked these...

I think I ate 5.

Sweet and Savory Tomato Pie

2010-05-07T07:00:00.000-07:00

This dish is one of my summer-time favourites!

It combines the sweet and tartness of beautiful vine-ripened tomatoes topped with green and fresh basil, salty cheese, a creamy dressing, all enclosed in a biscuit crust. To die for.

I first had this dish about 9 years ago (woah!) and I immediately fell in love. It is really yummy and it complements the tomato season perfectly! However don't let the name confuse you like it first did me. This dish isn't a pie like you would find in the desert section. And it doesn't get served as a desert. Tomato "pie" refers to it's combination of flavors, all in one dish.

By the way, there is a secret ingredient which makes this pie amazing. White (or red) current Jelly! It is served along side the pie as a kind of dip/sauce, and it's sweet flavor contrasted with the salty and savory pie makes it. This is not an optional ingredient if you want to have it right.

Give this dish a try on a warm saturday evening with a light salad and perhaps some berries for desert. Oh, and eat it outside if you can manage it!

Ingredients:

Biscuit Crust

2 c flour

1 stick butter

4 tsp baking pdr.

3/4 c milk

Filling

2 lbs tomatoes, fresh and sliced or canned (drained well)

a handful of chopped basil and chives

1 1/2 c sharp cheddar, grated

Sauce

1/3 c light mayo

2 Tbsp lemon juice

1/8 tsp pepper

Directions:

1. For the biscuit crust, mix ingredients by hand or in a food processor until well combined. Take half of the dough and roll out onto a floured work surface. Place into a 9" pie plate.

2. Add half of the tomatoes over the crust and scatter the chopped basil and scallions.

Top with 1 cup of sharp cheddar and the mayo sauce which has been thinned with lemon juice. Top this with the rest of the tomatoes and then cheddar.

3. Roll out the remaining dough and place over filling, pinching the edges to seal. Cut several steam vents in the top, and brush with an egg wash.

4. Cook at 400 for 25 minutes.

You can prepare this dish ahead of time and re-heat it before serving if you wish.

1 Year Anniversary

2010-04-30T06:43:00.001-07:00

I came thiiiis close to forgetting. But I didn't!

Today is 1 year to the day that I first started Pink Mixers!

And in celebration of this day, I will link you to my very first post, which includes an explanation of the blog's name, 'Pink Mixers and Broken Egg Yolks.'

To everyone who has come a long on this journey with me, thank you so much for your support! Blogging has turned out to be incredibly fun and rewarding.

Here's to many more yummy recipes!

Simple Cinnamon Hazelnut Latte

2010-04-30T06:06:00.000-07:00

Now, I don't know how all of my Starbucks friends will feel about this one. I imagine this latte is not as authentic and amazing as their barista styled concoctions, however Leah (a barista herself) taught me how to make it so it must be legit, and this one has it's advantages! It's delicious and easy and cheap, plus like the Starbucks version, it is caffeinated.

When I am in a coffee phase (which actually isn't often... sometimes coffee hurts my belly), this latte makes a satisfying morning treat.

I just love waking up to the smell of coffee, don't you? Relaxing before work with a newspaper and coffee? Delightful.

Ingredients:

(per 1 latte)

1/2 c skim milk (adjust to your coffee preferences--less if you need more coffee flavor, and more if you only want a hint of coffee)

1 tsp sugar--can also use flavored syrup (if desired)

hazelnut coffee, brewed

cinnamon and sugar, mixed

a handheld milk frother (available for around $10 at your local supermarket)

Directions:

1. Pour the skim milk and sugar/syrup into your favourite mug and microwave until very warm.

2. Using the handheld milk frother, froth the milk until there is a light and airy consistency at the top of your drink. (At least 10 sec) TIP: Don't touch the milk frother to the bottom of the mug, as for some reason this prevents proper frothing.

3. Pour brewed coffee (very gently) down the side of the mug, as to not ruin the foam, and fill mug.

4. Top with cinnamon and sugar and voila!

Springtime Spring Rolls

2010-03-11T14:05:00.000-08:00

Springtime is here!

(Or at least the weather is!) 11 degrees 3 months from now will be tragic, but for now I LOVE it!

Another good sign of spring's arrival is the increase in students appearing (out of hibernation) around campus. All of a sudden students are assembling themselves where the sun and fresh air is. Good news travels quickly apparently when it comes to weather.

Something else that spring brings? For me, I feel a sudden desire to put the stew cookbook back on the shelf, and to dust off those which contain lighter options. And this week, a trip to the local market introduced me to a great one: spring rolls!

These little babies were vegetarian concoctions but I know you can also make them with meat, like chicken or shrimp.

They came with a sensational peanut sauce which I haven't tried to re-create yet. (Partially for fear of failure and also for lack of ingredients.) But I knew that I just had to try em, so the next time I went to the grocery store I picked up the ingredients I needed and some sweet chili sauce for dipping. Sweet chili sauce is often used for spring rolls, so I knew that it would be tasty. I still crave that peanut sauce though...

Now you can try them at home too! You will wow your friends with a new hunger satisfying snack/meal that appears difficult to make, but in reality, is reeeeallly simple.

Here's what you do...

Ingredients:

(per 1 spring role)

1 rice paper wrapper--22 cm in diameter(you can find these at your local supermarket), soaked and softened

1 lettuce leaf

1 tsp shredded carrot

1 small spear of cucumber (about 2.5 inches long)

a few sprigs cilantro

a few rice noodles, cooked

a dipping sauce of choice (I used a thai sweet chili sauce)

Directions:

1. Soak the rice paper wrapper in water until soft an pliable (about 30 seconds), and place onto a plate or cutting board.

2. Place the lettuce into the centre of the wrapper, followed by the cucumber, carrots, a few cooked rice noodles and cilantro.

3. Follow these directions for proper rolling techniques.

Gluten Free Pizza with Pizazz!

2010-03-06T15:15:00.000-08:00

So I’ve had a craving for pizza for like... .two weeks. So I finally bit the bullet and made what I thought would be a really complicated recipe, but it turned out to be super simple AND I had most of the ingredients I needed!

The secret to this delicious delicacy is the crust. Its not ORDINARY pizza crust.... because its much MUCH better! Its a two cheese baked rice crust and it is ynummy!

So, y’all ready for this amazing pizza that might turn YOU off of gluten too?

As the Iron Chef says... ALLEEEEEEE CUISINE!

What You’ll Need:

Crust

¾ cup Uncooked Brown Rice or 1 ½ cups Cooked Brown Rice

¼ cup Mozzarella Cheese

1 Tbsp Parmesan Cheese

1 Egg White

Toppings

¼ cup Tomato Sauce

¼ cup Red Pepper

¼ cup Zucchini

2 Tbsp Red Onion

2 oz Pepperoni

¼ cup Mozzarella Cheese

Pinch of Oregano, Salt and Pepper.

1 Tsp Olive Oil

Crust

1. Cook ¾ cup rice and preheat oven to 350 degrees.

2. Grate ¼ cup of Mozzerella cheese, and mix with 1 tablespoon of parmesan cheese. Add 1 ½ cups of cooked brown rice, and egg white. Mix well.

3. On a greased baking sheet, mound the rice-cheese mixture and spread out evenly and gently with your fingers. The crust will be about ½ inch thick and will make an 8 inch circle.

4. Bake for 20 minutes.

Toppings

1. Chop Red pepper, zucchini, and red onion.

2. Sautee with 1 tsp of Olive Oil until tender. Add Oregano, salt and pepper.

3. Spread tomato sauce and sautéed vegetables on top of the baked crust, and add pepperoni and cheese.

4. Bake in a 350 degree oven for 15 minutes until cheese is melted.

5. Enjoy with a glass of red wine!

See? That wasn’t so hard! And I promise you won’t even miss the gluten with the scrumdidilyumptious crust!

MAKE YOUR OWN YOGURT!

2010-03-06T14:02:00.001-08:00

What is the most satisfying thing you can do with a liter of milk?

CULTIVATE YOUR OWN BACTERIA CULTURES!

As a girl living on her own, trying to eat healthy can be an expensive task! Especially since it seems like produce, milk and cheese always seem to be on sale, RIGHT after I buy them! Now, I'm lactose sensitive, so I don't drink regular milk, but for some reason yogurts and cheeses doesn't bother me. Needless to say, yogurt is one of my staple foods and I go through one to two containers a week. It can get pricey at $4 per 500ml container!

So my wonderful, beautiful, thrifty mother told me to make my own! Its SUPER easy and although I was terrified I was going to give myself food poisoning, the yogurt turned out better than a lot of grocery store brands I have tried and it only cost me $1 to make a liter of it! And the possibilities are endless! Yogurt can be a great breakfast, with sliced strawberries and Gluten Free Granola, or afternoon pick me up in a Seasonal Fruit Smoothie, or dinner in a tasty Greek Tzatziki on a Falafel, or in desert in a delicious Blueberry Flan!

So, if you think you've got it in you, lets make some yogurt!

What You Will Need:

3 tablespoons of Natural Unflavoured Yogurt (ie. No gelatin or corn starch or thickening agents basically, you want the ingredients to be milk and bacteria cultures)

1 liter of 1% or 2% milk (I used 2% for a creamier yogurt)

Thermometer

1. Using a double broiler (or a medium sized pot and a heat resistant glass bowl) heat your milk to 180 degrees. 180 degrees is the temperature that milk begins to froth on its own.

2. Take your yogurt out of the fridge, and let warm to room temperature. While you are heating your milk, pour boiling water into the containers you are planning on using to sterilize them. I used several small containers that I could easily grab on my way out the door.

3. Once the milk has reached 180 degrees, remove it from the heat and cool to 110 degrees.You can either do this by putting it in an ice bath, or being patient. (I used an ice bath).

4. Once it has reached 110 degrees, add the three tablespoons of yogurt and mix well. Pour into containers and seal with either lids or plastic wrap.

5. Cover with a towel and put in a warm place for 8 hours (overnight). I used my radiator, but you can use an stove with a pilot light or put in a heating blanket.

6. Chill for a few hours and enjoy!

7. Add any sweeteners or flavors you want! But make sure you leave at least 3 tablespoons for your next batch!

Makes 1 liter of yogurt, and lasts for 1-2 weeks!

Image from http://manolobig.com/wordpress/wp-content/uploads/2009/08/yogurt-gallery-x.jpg

Where in the world have you been?

2010-01-27T09:51:00.000-08:00

It's like I'd forgotten I even had a blog!

Shame on me.

Last post was what, December 12th? Tis a sad fact that I temporarily deserted the food adventures which usually consumed my free time. The funny and fresh recipes which I like to share with people all of a sudden came to a halt. (Somehow people still came to my blog to read things...?)

And now you ask, where in the world have you been?

Hint:

I'm going to blame two things. 1) Boys and 2) School.

But enough with that. (Just kidding!!!)

I just felt the urge to get back at it today, and so the blogging continues! I have yummy pictures piling up on my camera that need cleared out-- a good "spring cleaning" if you will.

So stay tuned little wolverines, I'll be back. (Not a month from now, I promise).

Fruit Cereal and Yogurt

2009-12-12T23:05:00.000-08:00

Good morning all! Time for some breakfast.

I don't know about you, but sometimes all I can stomach for breakfast is fruit. Not all days of course, there is the occasional day which I can eat an entire buffet. (hehe rhyme). But today I am in the mood for fruit.

Seasonal is a good way to eat your fruits and veggies because you know that it will taste great and that it was probably a bit cheaper than those oranges that were shipped across the continent. And pomegranates are in season, so that fruit's in. Apples were season about a month ago, so their in too!

I love fruit and yogurt, so I mixed some delicious vanilla yogurt with the chopped up apples, and then combined it with a vanilla almond cereal. Then I sprinkled the yummy fruit cereal mix with some gorgeous pomegranate seeds.

Mmhm. It was perfect for breakfast.

Ingredients:

1 gala apple, chopped into bite size pieces

1/4 c vanilla almond cereal (or which ever variety you prefer)

1 c vanilla yogurt

1/2 pomegranate, seeded

This One's From Jenny

2009-12-10T08:37:00.001-08:00

Hello Blog world. This is is still Julia. However in a moment you will hear from a girl who is not. Her name is Jenny. She is pretty fabulous in her own right, and today she speaks out against your favourite Julia. (Me.)

Well, more like she's outing me, and I think she will do a better job of it. I will say no more.

Jenny, the floor is yours.

“I could eat this meat by the spoonful!”

Yes, folks, those are the words of one girl who we like to call Julia. This past weekend I was making some delicious taco wraps for dinner and cooked the ground beef with some fantastic hot and spicy seasoning. The irresistible taste had dear Julia pining for more.

I’m afraid that her days of vegetarianism are over.

Our apprentice chef has learned that one cannot appreciate food without including the protein-rich animal flesh, most commonly referred to as “meat,” into that category.
This instance was not the first time our dear cook-turned-vegan found herself eating meat. It was rather the final straw in a line of “Oops, I had no choice but to eat it” occurrences.

So, cyber-world-blog-stalking friends, next time you see the cute 3^rd-year Uni student in the picture on the right column of this page, give her a pat on the back and welcome her back to the meat-eating world.

I think it will be a long time before she takes another sabbatical of this sort

Here’s an interesting fact about meat for you to chew on: Chuck Norris invented hamburgers when he threw a cow through a chain-link fence.

-Blog post by Jenny

Well thank you Jennifer for putting it so eloquently! (Isn't she fabulous folks?) I hope no one out there is like, Oh my goodness Julia! You terrible person you, I will never read your blog again, in fact I am exiting-NOW.

Ahem. Well, I'm sorry to say that Jenny does speak the truth. It has been so hard to keep my energy up and resist the occasional stop at Wendy's so I caved. I'd say the majority of my meals are still vegetarian, (x-blog reader now poking head in) but I'm up for the occasional burger here and there!

Sooo...uhh..now that I'm out so to speak, can some please find me some nuggets? Thank you.

Is that an Egg on your Pizza?

2009-12-08T22:36:00.000-08:00

Wait. Lemme Check.

Oh why yes! Yes it is.

The short and quick version of why that is so, is basically, I had no other protein source in my fridge and I thought, why not!?

Jamie does it!

And I trust his opinion on things edible.

This pizza can be a really quick and satisfying snack, or turn it into a meal by serving it with some chips (fries. I'm speaking Jamie. ok. he's british. get it? okay good.) The crust is a whole wheat pita, so it couldn't be any easier. I also love using nan bread if you have any of that around the house. Top this with your home made tomato sauce, veggies, cheese, and crack an egg over the top. I drizzled some bbq sauce on top and threw some nice herbs de Provence on too, for good measure.

When it's done right, it's really quite good!

Ingredients:

1 whole wheat pita or nan

1/2 c grated cheddar cheese (approx.)

enough tomato sauce to cover your pita

diced veggies (your preference)

a pinch of herbs de Provence

a drizzle of bbq sauce (optional)

1 free range egg

Directions:

1. Preheat oven to 350 degrees.

2. Spoon sauce overtop of the pita and top with veggies and cheese.

3. Crack an egg overtop of your pizza. Don't worry that you can't see much of it, and if it drains down the sides. If the yolk breaks, it will cook faster.

3. Allow to cook on a low rack in the oven for about 20 minutes. Then, turn the oven onto the broiler setting and cook for about 5-7 more minutes. (If you jiggle the pan a bit you will be able to see if the egg is cooked. You don't want runny egg whites!)

Photo of Jamie courtesy of: http://static.guim.co.uk/sys

images/Guardian/Pix/pictures/2009/9/1/1251821546102/

Jamie-Oliver-in-America-002.jpg

Peanut Butter Banana Chocolate Chip JiP Cake!

2009-12-08T18:05:00.000-08:00

Are you drooling yet? I still am!

So, today, I got an SOS text: We have rotten bananas- please help!

So, naturally, I grabbed my trusty recipe book, which FAILED ME. There were NO recipes for Banana Bread! What kind of recipe book doesn't have banana bread I ask you!?

Luckily, my friend JP (JiP) had a brilliant and easily modifiable recipe for chocolate chip cookie bars! And not only did they take no time to assemble, but they only took 7 minutes to cook.... IN THE MICROWAVE! That's right, we didn't even need an oven to make this delectable cake! So if you have 15 minutes, and some rotten bananas, I have the perfect thing for you...

Peanut Butter Banana Chocolate Chip JiP Cake
Makes 32

What You'll Need:
Banana Chocolate JiP Cake:
1/2 cup butter softened
3 over ripe bananas
1 1/2 cup brown sugar
2 eggs
1 tbsp milk
2 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
2 cups chocolate chips

Peanut Butter Icing:
1 cup Icing Sugar
1/4 cup all purpose flour
2 tbsp smooth peanut butter
2 tbsp warm milk

1. In a large bowl, mash 3 over ripe bananas until smoothish (depending on weather or not you want chunks of bananas in your cake!)

2. Add softened butter to banana mixture and mix until well combined. Add brown sugar and mix until creamed.

3. Beat eggs into mixture and add milk and vanilla

4. In a separate bowl, combine flour, baking powder, and salt. Add to wet mixture. Mix until just combined. Add Chocolate chips.

5. Pour into two 8x8 glass pans. Microwave on high for 7 minutes. Let the cake cool in the pan.

Meanwhile...

6. While your cookie bars are in the microwave, get started on your icing! Mix icing sugar and flour together. Cream peanut butter into icing sugar, and slowly add the warm milk. Mix until smooth. The icing should have a thick consistency that is easy to spread.

7. Once cool, ice the brownies and cut them into 16 pieces.

Enjoy with a cool glass of milk and a sweet Sufjan Stevens Christmas Song!

**TIP TIP TIP!!**

If you toss your chocolate chips in 1 tsp of flour before you mix them into the dough, they won't sink to the bottom while baking!

Caution: Eat fast- they tend to disappear quickly!

Lots' a Lattes

2009-11-16T21:32:00.000-08:00

Leah is the Starbucks expert, but I'm pretty sure these will amaze even her.

Can someone please let me in on the secret?

Check out the original source here.

In my quest for a snack...

2009-11-10T14:37:00.001-08:00

If I was a mother, this wouldn't be considered weird at all. As a matter of fact, if it came in a different container, it would be compared to apple sauce and jello; something adults enjoy all the time.

Mango Pear was yummy, not gonna lie.

100 Pomegranate Seeds for 100 Posts

2009-11-08T20:33:00.000-08:00

It's kinda craaazy in my mind that Pink Mixers has 100 posts. You know why?

Because each post takes, oh say, 40 minutes at least. (To conceive, write up, and post.) That means I have spent at least 4,000 minutes posting! That is 67 hours. 3 days.

Thank-goodness there are other things in this world which make counting to 100, a little easier.

Like, kilometers on your car.

Steps you take in a day.

Breaths you breathe in a hour.

Money you earn at your job (hopefully).

And of course, the number of seeds in a pomegranate.

Fabulous things pomegranates; loaded with antioxidants and loaded with seeds. Pomegranates make it easier to count to 100. Logic tells me that eating pomegranates will therefore make it easier to get to 200 posts. Mmhm.

So I'm-a eat up! You can look forward to the proof of this hypothesis.

There are 100s of seeds in a pomegranate. I write 100s of posts. Coincidence? I think not.

Mocha Chocolate Chip Brownies

2009-11-08T20:29:00.000-08:00

So, let me paint a picture for you. I was wearing a bright flower dress, wearing an apron, baking my Chewy Chocolate Chip Cookie Squares, looking very Stepford Wife-ish... but I was dancing like a fool around my kitchen blaring the new Michael Buble CD, because I think the magical ingredient to some of the best cooking is dance... or love, or joy, or something like that. Anyways, the big secret ingredient to my Mocha Chocolate Chip Brownies isn't dance, or love, or joy, but...

**drum roll please**

Starbucks Via Ready Brew!

Yeah, you know the stuff. Every time you've gone in a Starbucks in the past month, you've been harassed by belligerent baristas to buy it. You can't turn on the T.V. without seeing an avant garde, yet accessible commercial about it. And granted, when you tried it in the store it probably tasted like dirty hot dog water, but it is one of the most useful baking ingredients to make a plain old batch of brownies into Mocha Chocolate Chip Brownies!

Pictured above: Chewy Chocolate Chip Cookies and Mocha Chocolate Chip Brownies

Starbucks Via Ready Brew is %100 natural micro-ground coffee, so unlike other instant coffee's, you're not putting coffee flavored chemicals into your body. And while I'm a total coffee snob, and think that VIA will never taste like real coffee, (my mouth is watering at the thought of making a batch of Christmas Blend tomorrow morning for breakfast!) it tastes about a million times better than any other brand out there! The other thing I like about it is that it is so finely ground that it won't add any weird kind of texture to the batter.

Don't worry, if you don't like coffee, you cant omit it! I just like coffee with my... you know... oxygen, so it seemed like the perfect chance to mix it with my other passion: chocolate! I find that adding one pack of VIA doesn't really add TOO much of an offensive coffee flavor, but it does add a really nice depth to the chocolate in the brownies.

Mocha Chocolate Chip Brownies

Makes 16

What you'll need:

1/4 cup margarine or butter, melted

1 1/4 cups sugar

1 large egg

2 large egg whites

1 packet of Starbucks Via Ready Brew

1 tsp. vanilla

1 cup flour

1/2 cup cocoa

1/4 tsp. baking powder

1/4 tsp. salt

1/2 cup chocolate chips

1. PREHEAT OVEN TO 350 DEGREES- In a large bowl, mix together melted margarine or butter, and sugar until well combines. Add egg, egg whites, vanilla and coffee and stir until throughly blended and smooth.

2. In a medium bowl, combine flour, cocoa, baking bowder and salt. Add to the egg mixture and stir just until combined. (Remember, JUST until combined! You don't want tough brownies!)

3. Add chocolate chips.

4. Spray an 8" x 8" pan with nonstick spray. Bake for 30-35 minutes, until edges begin to pull away from the sides of the pan, but center is slightly soft. Cool in the pan on a wire rack, and after about 10 minutes, you'll be able to treat yourself to warm, dark, chocolaty brownies!

These brownies pair well with a GIANT cup of coffee, guitars, and sweet action/adventure movies. Enjoy!

**TIP**TIP**Hey! I have two tips for you this time!** TIP** TIP**

1. If you sift your cocoa into the flour mixture, you have a better chance of hitting that nice soft, dense, chewy brownie texture we're aiming for!

2. If you toss your chocolate chips with a little bit of flour, just so their coated, and THEN mix it into the rest of your dough, they won't sink to the bottom of your brownies! This also works with loaf recipes if you want to add dried fruit or nuts to it!

Next from leah michelle: a fast, healthy breakfast idea that's guaranteed to keep you full until lunch: Mighty Morning Muesli!

Chewy Chocolate Chip Cookie Squares

2009-11-08T19:46:00.000-08:00

Try saying THAT five times fast! I thought the best way to start my first real recipe post was with an alliteration, so I hope that grabbed your attention. If not, I'm sure the mouth watering succulence of these warm Chewy Chocolate Chip Cookie Squares will!

Heres the thing, I get in these moods, and I can't sit still. But I can't just go for a walk, or clean or something, I need to create. So I'll bake two or three batches of cookies, brownies, muffins, scones or squares, and then make my friends eat them! I also think I have a complex where I really don't like showing up anywhere without something. So today I was going to my friend's house and I had exactly one hour before I was supposed to be there. PERFECT! Just enough time to either watch one episode of Gilmore Girls or..... bake a batch of something chocolaty, delicious, and that will still be warm by the arrive!

So I found my favorite cookbook and found an awesome recipe! I changed it a LITTLE (aka doubled the vanilla- an old pasty chef trick) but I kept these ones classic. So get your spatulas ready and preheat your oven to 350 degrees!

Chewy Chocolate Chip Cookie Bars

(Makes 12)

You will need:

2 tbsp. Margarine or butter, melted

1 cup brown sugar

1 tsp. vanilla (if you have good vanilla, thro

w in another teaspoon just for good luck!)

1 large egg

3/4 cup flour

1 tsp. baking powder

1/4 tsp. salt

1/2 cup chocolate chips

1. PREHEAT OVEN TO 350 DEGREES- In a medium bowl, combine melted margarine, brown sugar, and vanilla. Add egg and stir until smooth.

2. In a small bowl, combine flour, baking powder and salt. Add to the egg mixture and stir until almost combined. Add chocolate chips, and stir until blended.

3. Spray an 8" x 8" pan with nonstick spray. Bake for 25-30 minutes until golden brown. (Don't over bake it though! Or you'll take one of the "C's" out of the CCCCB's! )Cool for a few minutes before cutting into the bars.

**Tip**Tip**Hey! I've got a tip for you!**Tip**Tip**

When you are making cookies, make sure you don't over mix your dough. Mix the dry ingredients with the wet ingredients in as few stirs as possible. Once its combined, leave it! When you stir, you help the gluten form, which is good for bread, but why would you want to make tough cookies?

Up next? Mocha Chocolate Chip Brownies made with a VERY special ingredient!

Homemade Cookie Dough Ice Cream

2009-11-07T12:00:00.000-08:00

For those of you who know me you may know that I have a vice or two, one of them being ice cream. My favourite flavors are: mint chocolate chip, maple walnut, plan ol' vanilla bean, rich chocolate fudge (with peanut butter), raspberry bugaboo, AND cookie dough!

My room mate Jenny and my Don Mitch decided to have a belated birthday celebration in honor of mine and Mitch's 20th birthdays! But mainly we wanted a reason to make cookie dough ice cream. Not gonna lie.

Now Jenny and Mitch seem to think I am a 'grandma' because I suggested rolling the cookie dough into little balls and freezing it (creating mixable--not squishable--cookie pieces), and because I told Mitch to leave the ice cream out to melt slightly a bit before we mixed in the cookie pieces.

That's just common sense and good advice if you ask me!

Apparently it is complete hilarity to some, and causes side stitching laughter. Very well.
Oh and they might have also made fun of me for telling Jenny not to 'aggravate the gluten' in the cookie dough by mixing it too long.

Pft. So I'm full of random cooking tips; sue me! This is why I'm the one with the blog.

Anyway, the final product was reaaaaaly yummy and I took some pictures for you all to enjoy. (Causing further outbursts of howling laughter and red faces.)

At least my hilarity causes people to smile. And so I laugh along, because if I'm laughing too, they are laughing with me, not at me. Silly common folk.

Luv you guys!

Note to the disclaimer: This recipie does permit eating raw eggs- it's raw cookie dough. So, you've been warned! However I have been eating cookie dough my whole life, and I'm just dandy.

Ingredients:

1 tub vanilla ice cream, slightly softened

a few almonds

2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. (2 sticks, 1/2 pound) butter, softened3/4 c. granulated [white] sugar
3/4 c. packed brown sugar1 tsp. vanilla extract
2 eggs
2 c. (12-ounce package) milk chocolate chips

Directions:

1. Combine flour, baking soda and salt in small bowl.

2. Beat butter, granulated sugar, brown sugar and vanilla

in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture.

3. When everything is combined, allow the dough to sit in the fridge for about 15 minutes so that the butter hardens slightly. (This will make the next step a bit easier)

4. Remove dough from the fridge and form small bite size morsels of dough, placing them (seperated) on a tray. Assemble enough for your servings of ice cream. Place tray in the freezer for 20 minutes.

5. Scoop softened (but not melted) ice cream into a bowl and mix in cookie dough. Top with almonds, (take a pretty picture of your creation), and enjoy!

That pork used to be a pig, ya know...

2009-11-06T20:53:00.000-08:00

Continuing on in the spirit of, well...not eating meat, I would like to share this thought provoking blog post. I like the way the author shares what I tried to capture earlier on. I used to totally seperate the cute little piggly-wiggly at the petting zoo from the back bacon on my eggs benedict. But no more I said!

Truly, to each his own.

Check out what others are saying about it:

"There’s been a lot of talk lately on the topic of whether or not we, as humans, should eat meat. About a month ago, the New York Times published a frightening article about one woman’s health crisis after consuming tainted hamburger meat, and of course there’s Jonathan Safran Foer’s recently published and much-ballyhooed book, Eating Animals, which takes a firm stand against factory farming and makes a strong case for vegetarianism...."

to continue reading Clare's article, click here.

Just Something to Think About...

2009-11-05T14:36:00.001-08:00

This map shows McDonald's franchises around the globe. The Iceland locations have recently been shut down due to the financial crisis, however it would seem that loosing an entire country's business will not hurt McDonald's too much...

...not with advertising like this anyways.

Photo courtesy of http://www.roadtransport.com/blogs/truck-and-van-blog/McDonalds.JPG

Hello Blogesphere!

2009-11-04T18:49:00.000-08:00

Can I just be the SECOND to say how exciting is it that Pink Mixers now has TWO authors!?!

I am so excited to be contributing to Pink Mixers and I am REALLY excited to start cooking! Julia is on of my best friends in the whole world and I while I am no blogger, I have a passion for cooking that I hope you will all be able to see!

So a little bit about us!

I met Julia when I was in high school. We took strings class together and became fast friends when we volunteered at camp one summer. We've both been through a lot in the past 5 years (WOW 5 YEARS!) but one thing has always been consistent, the amazing friend I have in Julia!

We discovered our shared passion for cooking one now infamous New Years Day, when there was nothing but an Iron Chef marathon! I think we sat in front of the television for 6 hours straight watching Bobby Flay BBQ, Mario Batalli make exquisite pasta, and Kat Cora make the most delectable looking southwestern food you've ever seen! We decided to cook! We made grilled chicken served on a bed of caramelized onions, brown rice, fresh cranberries and white wine. I can still taste it! Ever since then we have been inseparable, cooking up a storm, calling each other for ideas, and baking whenever we get the chance!

I cook and bake for every meal! Recently I found out I have a developing insulin resistance, (PCOS) which means that I have to be really careful about what I eat. No refined sugar, limited carbs, the carbs that I do eat have to be complex, low starches, so basically lots of veggies and protein! So you can look forward to a lot of stir fry recipes! Unlike Julia, I am not a vegeterian. Don't get me wrong, I love animals, but I also love steak, and flame broiled hamburgers, and roasted chicken, and ham and cheese sandwiches. So while Justin was bring sexy back, I'm bring meat back (to this blog anyways!).

And don't worry, just because I can't eat too much refined sugar, doesn't mean I don't use it! I have various friends that I'm trying to fatten up (muhaha!) so I am constantly baking muffins and scones and brownies and cookies. You should also know that I drink coffee like you wouldn't believe, and I have a weird passion for good foam on a double tall, lactose free, latte. So look forward to a lot of coffee education in your future!

I'm not much of a photographer, but I will try to capture the beauty of food on film! I am so excited to post and I am looking forward to hearing your feedback about my recipes!

As they say on Iron Chef,

ALLEEEEEEEEE CUISINE!

-Leah

It's a Ju-Leah Thing.

2009-11-04T16:33:00.001-08:00

I would just like to be the first to say, how exciting is it that Pink Mixers has TWO authors!?

Julia and Leah

'Ju-Leah'

In my mind, food is about friendship. Sharing with others, and spending time together while laughing and engaging in general tomfoolery in the kitchen. Thats me and Leah to a tee, and we are coming to you live from two different cities, two different kitchens, and with two different tastes.

It takes a lot not to bump shoulders in the kitchen. But (hehe), not here! It's a Ju-Leah thing.

Sam AKA Mole

2009-11-04T14:27:00.001-08:00

I want to introduce you to some of the people that I mention so very often throughout my blog. They are oh, so, important to me. And they make for fabulous food buddies!

Meet Sam:

My dear Samantha- affectionately known to a few special individuals as 'Mole.'

Why?

Well that is a terribly long story. I'll just say that it involves 3 best friends, the 30 hour famine, a nursery, and an incriminating photo.

This isn't it.

But it's pretty funny anyways! (Sorry Sam).

I met sam back in elementary school for a brief period of time, but it wasn't until high school that we really started to get to know eachother. We had one of those instant friendships; the kind that come so naturally, you feel like you have known eachother your entire life.

We make up two members of the three musketeers along with lovely Alesha, and spent every free moment together. Sam's family of 4 took the three of us in and provided us with a home and second family, many breakfasts, lunches, afternoon snacks, and dinners, a place to spend my hours away from home, and laughs that were never ending.

Sam has a brilliant sense of humor that really helped me become who I am today. She finds something funny in everything and it is that quality that makes her so endearing. I would not be who I am today without her friendship, and I can't see myself without her.

Thanks for being my best friend through thick and thin, Sam. You da best.

Sauteed Potato Hash-Browns

2009-11-04T14:20:00.001-08:00

Hash-Browns

I luuuv hash-browns.

Hash-browns with eggs and ketchup.

Hash-browns at the diner with lunch and fresh fruit.

Hash-browns for dinner.

Hash-browns the morning after meat and potatoes.

Hash-browns with maple syrup. Seriously, but just a dab.

Ingredients:

chili powder, garlic powder, salt and pepper, herbs de Provence, and any other savory seasoning you like, (No over kill, please.) butter, and olive oil.

Directions:

1. Cook potatoes until just underdone and let sit in the fridge to cool and firm up. This is what makes day old cooked potatoes the perfect leftover.

2. Melt a dab of butter and a Tbsp of oil in the frying pan, and then gently place potatoes into the pan. (Careful, don't splatter!)

3. Add seasonings and toss the potatoes in the pan until fully coated. Cook until brown, hot and there are some nice pan marks. (Grill marks, but from a pan.)

Bed & Breakfast: Orange French Toast

2009-11-02T12:40:00.001-08:00

The Peach Grove Bed & Breakfast: one of the prettiest places I have ever stayed. Let me attempt to set the scene for you.

I was 12 years old, and my parents, sister, and my Uncle George all took a road trip to New York, tracking down the ol' family homestead. You see, my Uncle George loves himself some genealogy. And we, as a family, are indebted to him for much of the information we have in our noggins and published. Yes, that's right, we have a family book. I'm not in it because it was published before I was born, but anyways, almost the whole family is in it.

Our family lineage begins in the New York State area where we stayed for a few days before heading to the Big Apple!

I had never stayed in a B&B before so my parents thought it would be a nice addition to our trip. And let me tell you, it was stunning. An old Victorian home, black shutters, a large porch at the front of the house--very Notebook-esque.

Here is the photo I got off of their website:

See?

The home was full of old antiques, a baby grand piano, and had a lovely sun room off the back where we had our tea and breakfast.

Breakfast was an option of (I think) eggs or orange french toast. Orange french toast sounded interesting so we went for the second option. Today I present to you, my version of this breakfast from the B&B tucked away in Warwick, New York. If my taste bud recollection serves me correctly, this version is pretty darn close.

Ingredients:

(Makes 3 pieces of french toast)

3 pieces of 12 grain bread (or you can use texas toast if you wish)

2 eggs

1 Tbsp. real vanilla extract

1 Tbsp. orange juice concentrate

cinnamon

Directions:

1. Mix eggs in a large bowl and combine vanilla and orange juice concentrate. Stir until the concentrate has melted.

2. Dip both sides of the bread into the egg mixture and place in a pan over medium heat. Sprinkle the top with cinnamon.

3. Cook both sides until the bread is slightly toasted and no longer soggy (about 2 minutes on the first side and 1 on the other.)

4. Serve with yogurt, fresh fruit, and maple syrup.

It's Photo Time.

2009-11-02T11:47:00.000-08:00

This morning I got the best belated birthday present: my new lens!

It arrived on Friday via UPS but the housing office at my school (which receives our packages) didn't call me, so I got a nice surprise this weekend when the online status of my lens read: Delivered.

Sa-weeeet! (Only took a month.)

Meet new pal, Mr. 35mm:

It is a Nikon 35mm f/1.8 (a fantastic prime lens.) It doesn't have any zoom on it, which I will have to get used to, but it does great produce awesome bokeah. (Photographer term, no big deal.)

Like this:

See how only part of the image is in focus, and there is blurriness everywhere else? Thats bokeah. It is a really visually appealing technique and it is used a lot when photographing weddings and...(drumroll) FOOD!

My specialty!

Look foreword to good quality photos (consistently) from now on:)

P.S. This isn't a plug, but if you are interested in getting into photography (or you already are), this is a great lens to look into!

First you will need a camera (of course), and I recommend the Nikon D40. It is the cheapest and simplest camera for those who want great pictures, but don't want all the bells and whistles. It is really a superb camera despite being the entry level Nikon digital SLR.

Now second to getting a great camera, you need some lenses. (Or in my case, just one lens for now, thank you.) And to get this look...

...you need to have a nice prime lens that has a f-stop of at least 2. (This one is f/1.8)

Am I confusing you yet?

Other lenses offered by Nikon and Canon (like the very popular 50mm f/1.4) are GREAT, but will not auto focus on my D40 camera. (Annoying. I know.) That is why this is such a great lens. It is like specially designed for the D40, 60, and I think 90. (Not sure about that one.)

Plus...a nice price tag.

So if you are looking into getting serious with your photography, I would recommend the Nikon D40, and one of these lenses in your collection.

Twenty Birthday Cakes!

2009-10-30T05:11:00.000-07:00

Today I celebrate twenty years of waking up.

Twenty years of being called Julia.

Twenty years of birthdays.

Twenty "Happy Birthday" songs.

Twenty times a million, hugs.

Twenty birthday cakes.

Twenty is my number today.

Happy Birthday me!

(Also, Happy Birthday to my little sister Sarah! Who today celebrates 18 years!)

Today you celebrate eighteen years of being my sister.

Eighteen years that i have loved you.

And Eighteen years of being my best friend.

Edamame, Avocado, and Cranberry with Rice

2009-10-26T13:10:00.001-07:00

This is pretty one. (Like, I wouldn't be surprised if you were scurrying to find your camera to take a picture of this picture.)

No seriously. When you mix the cranberry sauce into the rice, it turns pink, and with accents of green throughout...it's technically art.

SO going to the highest bidder-- the recipe!

Going Once.

Once.

Once!

Okay fine. I will just give it to you. You have convinced me! That, and the title of this post doesn't exactly hide the ingredients from you; nor does the full colour photo.

My friend Genevieve is one of the healthiest people I know and she inspired this recipe. She pulled this yummy vegetarian protein dish out of her purse the other day at the coffee shop and I was (in line buying sugar I didn't need...) like, woah! What is that!?

Cooked brown rice, eaten cold or hot, topped with edamame and avocado. She introduced me to edamame, or soy beans; you can buy them at the grocery store in the frozen section for only a few dollars. They are high in protein and pretty yummy.

In my version, I added homemade cranberry sauce, which added a nice sweetness.

Ingredients:

1 c. prepared brown rice

1/4 c. edamame (from fresh or frozen)

2 Tbsp. homemade cranberry sauce

1/2 an avocado

salt and pepper to taste

Directions:

1. Top cooked brown rice with edamame that has been prepared according to the package directions, large scoops of avocado, cranberry sauce, and salt and pepper.

Enjoy!

Happy Healthy Vegetarian

2009-10-26T12:46:00.000-07:00

I am happy to announce that my lacto-ovo vegetarian diet has been going great! I feel really good, and the food I have been eating has been just as satisfying as meat. In this post, I want to explore the ins and outs of how to be a happy, and most of all, healthy vegetarian.

Maybe this post will assist you in finding more vegetarian options to incorporate into your week, or maybe you too are a vegetarian. Either way, there is some exciting vegetarian exploring to be done!

Lets start with the basics, shall we?

As I discussed in a previous post, there are 4 main types of vegetarians. (Some can count 5 or 6, but I am drawing attention to the 4 most popular.) I began my transition from omnivore to vegetarian COLD TUKEY. In fact I took on the vegan diet for a few days!

This proved to be too difficult for me to stick with at school (with the limited selection of food I have on campus) and was getting slightly discouraged. I took on the lacto-ovo vegetarian diet soon after in the hopes that I would be able to get most of the nutrients I needed in a much more convenient manner.

This is the food pyramid that I follow as a lacto-ovo:

I use this pyramid as a reference point, but if you are a vegan or you are not sure about how to go about fitting your veg. diet into your lifestyle, consult a nutritionist.

Nutrients you may be missing

The very first thing I did upon becoming a vegetarian, was research. (Find some great links at the end of this post.) It is important to figure out (for the sake of your health), what food you need to include in your diet so that you get all of the proper nutrients. In my case, it wasn't good enough for me to drop meat out of my diet but not add anything new.

Vegetarian diets are typically low in protein, iron, zinc, vitamin D, calcium, and vitamin B12, however you can subsitute these nutrients quite easily if you know how.

Protein is abundant in eggs and milk, but there is also a significant amount in beans, soy products, nuts, seeds, whole grains, soy foods, and legumes. (Did you know that most North Americans actually consume too much protein!? People always worry, oh your a vegetarian so you must not get enough protein! Actually, I get plenty! And my body is probably happy that I'm not overloading it anymore.)

Iron* is found in dark green leafy vegetables and animal products (like eggs), but I still try to take an iron supplement each day. You can get one over the counter at the pharmacy, but make sure you talk to the pharmacist first. You will want to let him/her know about things like a family history in iron deficiency, and potentially a little something about your diet. Vitamin C helps in the absorption of iron, so with your salad, maybe have some orange segments too!

Zinc* is important for growth and your immune system. Zinc is found in whole grains, fortified breakfast cereals, dairy products, soy foods, and legumes. It is also richly supplied in animal foods (which may be tricky if you are a vegetarian...)

Calcium* is found in dairy products such as milk, yogurt and cheese. Some foods are not naturally high in calcium but have calcium added to them; these foods are called calcium-fortified. Look at the Nutrition Facts Label to find out which brands are highest in calcium

*These 3 nutrients are all richly supplied in animal foods, and while they are

found in plant foods too, their absorption is reduced by phytic acid in whole grains and legumes and oxalic acid in green vegetables and soybeans.

Vitamin B12 does not exist in non-animal foods, but certain soy milks and cereals are B12 fortified. A vegetarian should definitely eat fortified foods. (And minera

l supplements as mentioned earlier.) Examples include nutritional yeast flakes, fortified soy milk, and fortified cereals.

My Diet

I know we all love examples! We love to be told what to eat rather than how to eat, so here is the food I eat (more specifically).

I replace the missing nutrients with:

Supplements of Iron and Vit D every day
Soy Milk (I love the PC Blue Menu Chocolate Soy Milk)
Beans (chickpeas, black, kidney, edamame [soy], etc.)
Whole grains more often (brown rice, w/w pasta, bread, etc.)
Eggs more often
Cheese (Lots of cheese)
Brightly coloured veggies (esp. red, orange, green)
Vegi burgers
Nuts (and nut butters- try almond butter!)
Lots of veggies (esp. dark green, bright red, and orange fruit)
I don't like tofu that much, but I will eat it if it was prepared well

Some of my favorite meals and snacks:

Hummus and pita for a snack at work OR as a sandwich topped with veggies and tzatziki sauce
Vegetarian chili with loads of vegetables (like zucchini, red peppers, tomatoes, onions corn, etc.) and lots of kidney beans
Brown rice with edamame, avocado and homemade cranberry sauce
Stir fry
Hot grains cereal with banana and apples
Hummus with carrots or celery for dipping
Fresh berries are amazing when in season
Apples tossed in cinnamon and sugar
Breakfast for dinner (eggs, hash browns, toast, juice, etc.)
A smoothie with fruit, milk, flax seed, almond butter, and fruit juice
Cheese sandwiches
Pasta Ponza (with chickpeas added)
Chickpea burger patties
Yogurt with homemade cranberry sauce or fresh fruit
Squash or sweet potatoes cooked and mashed with cinnamon, brown sugar, and butter
Breakfast wraps
Salsa and chips
Homemade soups (You can control the salt if you make it yourself)

More Resources

101 Cookbooks (See the vegetarian section for really creative recipes)
Go Veg (You can order a free vegetarian starter kit, and this website has endless amounts of information)
VegCooking (Lots of great recipes)
Eating for Health (Learn more about how to be a happy healthy vegetarian)
Factory Farming (Learn more about where most eggs come from)
Meet your Meat video (This video features the worst of the worst, but is still worth checking out)

Cranberry Sauce: On a Whim

2009-10-22T19:06:00.000-07:00

I don't really know why in particular I decided to make cranberry sauce.

It could have been Martha's latest Living magazine, with its awe inspiring photos. This month she made a cranberry compote that was served on mascarpone cheese and cookies.

It could have also been the fact that I have been dying to make a cranberry brie omlete some morning for breakfast.

It could have been because the last time I went for groceries, I was enamored with this gorgeous, fiercely coloured fruit.

All I do know, is that last night I got home from work at 10pm and decided to make cranberry sauce. I also decided that I would not look up the recipe, and that I would make it up as I went. Turns out, I know how to make cranberry sauce.

My version is not as sweet as the Thanksgiving/Christmas version, which I like. It has a bit of a tang, and you you could eat it straight if you really wanted to. Last night, I really wanted to.

Brilliantly red berries, sugar, cinnamon, and lime juice simmered until I felt the time was right make-up this sauce that I made on a whim.

whimy-whim whim-whim,

whim!

Ingredients:

(Makes 1 cup prepared sauce)

I'm sorry that these amounts are kind of vague. I sort of threw things into the pot and discovered, it is hard to mess up cranberry sauce! That should encourage you:)

3/4 of a bag of fresh or frozen cranberries
4-5 Tbsp white sugar (add additional sugar to taste)

few good shakes of cinnamon

1/4 cup water

the juice from 1 lime

Directions:

1. Place all ingredients into a pot to simmer over medium heat. Allow it to come to a light simmer for at least 5 minutes, stirring occasionally. Watch out because the cranberries have a tendency to pop open!

2. When the cranberries have simmered down and take on the consistency you like, it's done! (It will thicken slightly after you let it cool.)

The Decision To Go Vegetarian

2009-10-19T21:03:00.001-07:00

How many of you picked up on the slight change in my personal blurb recently? If you did, (well done, Sir!), you would know that I am now a:

Lacto-Ovo Vegetarian!

And just incase you are wondering about the different types of vegetarians, I will break it down a bit.

There are 4 primary types of vegetarians, and no, they do not differ primarily by age/gender/hair colour/and holiday destination preference. Each type's name is indicative of what food their diet will (and technically won't) allow.

The 4 types (in order of their diet's strictness) are:

Vegan: A vegan diet does not permit any animal products whatsoever. This includes milk, eggs, fish, honey, and jello. (Yes, Jello. Did you know that the thickening

agent in Jello is made of bone marrow? It's true! Sorry if I just turned you off of it.)

Lacto Vegetarian: A lacto vegetarian diet does not permit most animal products-except milk. Animal bi-products like honey and jello are usually acceptable.

Lacto-Ovo Vegetarian: (Me!) A Lacto-Ovo Vegetarian diet does not permit eating any type of animal flesh. Eggs, milk, honey, and jello are acceptable.

Semi Vegetarian: A semi vegetarian may choose to eat a vegetarian diet that includes milk, eggs, fish, honey, and jello, or they may choose to eat vegetarian meals for the majority of their diet (and will eat meat occasionally).

The major variance between vegetarians, is their reason for going veg. The most common would be 1) Issues with Animal cruelty, 2) Diet and Health reasons, 3) Environmental reasons, and 4) Religious reasons.

I personally can attest to two of these as the main reasons for my decision: I disagree with the mistreatment of animals, and I am also keen on the various health benefits. Here are some facts you may or may not have known about meat (and a lack thereof), that convinced me to become a vegetarian:

The Mistreatment of Animals

Factory farming. Really, enough said if you have ever seen what factory farming is.
The PETA film, "Meet your Meat" gives a pretty good summary of where our meat has been before it arrives at the supermarket and eventually, your plate. Keep in mind that this video shows the worst of the worst but it is still worth watching. You may also want to have an empty stomach before viewing this one. To view the film, click here.

Health Benefits

Lower rates of death from ischemic heart disease
Lower blood cholesterol levels
Lower blood pressure and rates of hypertension
Lower rates of type 2 diabetes
Lower rates of prostate and colon cancer
Vegetarians are less likely than meat-eaters to be obese.
Well-planned vegetarian diets provide us with all the nutrients that we need, minus all the saturated fat, and cholesterol.
Vegetarians may have stronger immune systems.
Vegetarians and vegans live on average 6-10 years longer.
Studies have shown that vegetarian diets help children grow taller and have a higher IQ.

I cannot speak with as much passion and conviction as a vegan might, which is a major reason why I am am not able to follow that diet. I feel that it is important to be smart about what you are eating and to follow what you believe, but if it causes you to get sick or to lose out on vital nutrients, then you are missing the point. In my opinion, animals are important, but your health is far greater. I respect anyone who can religiously follow the vegan diet, but I will never be able to attain such dedication. I just like cheese to0 dang much!

My parents are not vegetarian, and I was raised eating meat with the understanding that it is completely normal and accepted. So it wasn't until recently that I made this decision, and to be honest, I don't know how long it will last. I want to see how my body responds and if I have a negative response, I will probably try going semi-vegetarian for the sake of my health. Everyone truly has their own experiences so I am definitely curious as to how this will pan out. I will keep you posted!

However I don't want it to seem that I am taking this decision lightly. I think that we as consumers have gotten so used to separating the animal from the food on our plate, and for me, I can't do it anymore. I have seen (thank you PETA) what happens before our meat arrives at the grocery store, and it doesn't look good. I choose to eat milk and eggs which have been produced at a farm with high standards and regulations. For example, free range eggs from chickens who actually see the light of day. There is a market near my home which supplies both eggs and milk products directly from the farmer.

I think it is important to consider your options as a consumer and to not settle for the norm just because everyone else seems to be okay with it.

If you have been intrigued by this post then stay tuned for great vegetarian recipes! My next post talks about what you can eat as a vegetarian, and how to stay healthy and happy while doing so.

Photo courtesy of http://ticklefight.files.wordpress.com/2008/10/lisa_the_vegetarian.png

Are These Eggs Still Fresh?

2009-10-18T19:06:00.000-07:00

Here is a great trick my pal Courtney taught me to tell whether those eggs that have been sitting in your fridge for a month past the "expiry date" are still good.

I didn't have any of those! Never.

Because in the case of eggs, that date is actually a "sell by" date, and does not give an accurate indication as to when you should throw them away.

So here we go!

Take your egg in question, and place it in a tall glass/bowl of water (substantially taller than the egg itself). If the egg sinks, its still good! If the egg floats, don't open it! That will be a smelly situation. If it kinda bobbles between sinking and floating, I might not eat it, but if you want to keep it, use it soon.

Thanks Courtney, for sharing this tip with me! You have saved me (and others) many dollars that we almost threw away because of an "expiry date!"

Who reads those anyways?

Oh. Right. Everyone.

Photo courtesy of http://www.ozarkbantams.com/blog/wp-content/uploads/2009/08/eggs.jpg

Apple Gingerbread Sweet Potatoes

2009-10-13T16:10:00.000-07:00

This recipe brings warmth to any meal. I bring it forth as a nomination for the category of "yummy creative side dish made in under 30 minutes", in the food Oscars. Do they have those? They should.

The combination of smooth and creamy sweet potatoes, gingerbread tea which can be cooked directly into the potato, honey, tart and crunchy apples, topped with nuts, dried fruit, and sugar, makes for a satisfying side dish.

I might add that I made these potatoes right after class and in-between homework sessions, so they are pretty easy if you have the right ingredients in your pantry. I literally kept throwing matching flavors into this dish because sweet potatoes are a very versatile vegetable. Sweet, but not too much, so you can add a seasonal flare to them like I did here. Crumbled up gingerbread cookies on top would be a nice addition as well.

You can use any type of gingerbread or cinnamon tea to infuse the potatoes that you can find. I bought mine at the grocery store and have had it sitting around for 2 years, and thought, It's about time to put this tea to some use! So I did. When the water with the potatoes in it comes to a boil, I let one of these seasonal tea bags and 3 black peppercorns steep for about 2 minutes, and the potatoes took on a great flavor!

You can use this same trick when making potato salad. Put a few garlic cloves in the water while the potatoes cook, and they will taste like garlic!

Combine some fresh apples into the cooked and mashed potatoes, cinnamon, and honey or brown sugar.

I didn't cook mine for too long because I didn't want the nuts to potentially burn, but you could leave yours in longer if you left the nuts off until a bit later into the cooking process. Maybe your sugar will caramelize more than mine did.

Ingredients:

(For one portion)

1 medium size sweet potato, peeled and chopped into 1'' pieces

1 gingerbread tea bag (or chai/cinnamon/etc.)

3 black peppercorns

1/2 medium size apple, chopped (I used an Empire apple)

1 tsp. butter (optional)

1 tsp. honey or brown sugar

1/4 tsp. cinnamon

a few pinches of large crystal sugar (like turbanado)

a handful of mixed nuts/dried fruit

Directions:

1. Cook peeled and cut potatoes into a pot full of cold water on high. When water comes to a boil, place tea bag and peppercorns into the pot (steep for 2 minutes) and allow the potatoes to cook another 8 minutes, or until the potatoes are tender enough to be be cut with a fork. Drain.

2. Mash potatoes, cinnamon, honey, and butter in a bowl with a fork until smooth. Stir chopped apples in gently.

3. Spoon mixture into a oven safe dish, and top with mixed nuts/fruit and sugar of choice.

4. Cook on broil for approx. 5 minutes. (You can cook it longer if you want the sugar to melt further, but watch so that it doesn't burn.)

Elephant Ear Ice Cream

2009-10-11T10:01:00.001-07:00

I bet you have, (if never indulged), at least smelled this delicious treat at a fair or two. I know my nose has led me many a time, right over to the large bus on wheels which deep fries dough to perfection, and tops it with way too much sugar/cinnamon/chocolate/whip cream/fruit/or all of the above.

The 'Elephant Ear' is a classic.

But before you start searching for the closest carnival, I will let you in on a little secret. The delicious sweet flavor of the 'Elephant Ear' is closer than you think! In fact, you can re-create it your kitchen using only 4 ingredients, and no deep frier! My best friend Leah has re-created it in ice cream form.

Now I don't exaggerate, this stuff tastes like the real thing! (Especially the variety topped with cinnamon and sugar.) I'll admit the temperature and texture are slightly different, but it makes no difference in getting across a serious 'Elephant Ear' flavor! And you will never guess what's in it.

Good thing I'm going to tell you!

Your Welcome.

Ingredients:

For one serving.

2 large scoops of vanilla ice cream/frozen yogurt

1 tsp. real cocoa

1/8 tsp. cinnamon

1/2 tsp. large crystal sugar, like turbanado (If you don't have a larger suga

r variety you can leave out this ingredient and it will still taste the same--it's used for texture)

You can top the finished ice cream with fruit or extra 'Elephant Ear' toppings if you wish:)

Directions:

1. Scoop ice cream into a bowl and allow to sit for a minute or two to soften.

2. Sprinkle with cocoa, cinnamon, sugar, and stir. Combine all ingredients well, or at least until the dry powdery cocoa is combined. It can be slightly marbled in colour OR you can combine it completely until it it is one solid colour.

3. Serve into a new bowl if desired.

Enjoy!

Elephant Ear photo courtesy of http://farm2.static.flickr.com/1020/

1332875893_21a32e0a25.jpg

Happy Early Birthday to Me!

2009-10-09T15:48:00.000-07:00

UPDATE: It is with contentness that I announce that my G10 went back to the store of purchase. The decision to take it back (and to keep searching for a new lens) was largely caused by the G10s inability to take a proper picture of a moving subject on Thanksgiving weekend. Seriously, I don't think I am being too fussy to request that my camera take a clear picture of my adorable cousins whilist they play. No sir.

So a new lens it is!

My 20th birthday is coming up quick, and I don't know whether to be excited or dreading it. I mean, 20 practically means 30. And that means that my life is almost half over!

Dramatic enough for ya? I'd say so.

Enough of that. I'm almost 20 for goodness sakes. No more joking around. It's time to get serious, and to say what I came here today to say. And that is....

I got a new CAMERAAAAA!!!!!!!!!!!!

Ahem.

It's an early birthday present, and I am kinda excited:) If you can't already tell.

I was shopping around for a new lens, as you may remember my old one broke, but then I stumbled across this little baby:

It's a Canon PowerShot G10, and it is like a digital SLR, without the lens replacing capibility, but with waaay less bulk. Like here:

And it's retro...sigh.

So I am preeeety excited about all of the possibilities. I get the best of all worlds with a light portable camera with excellent photo potential. (AND video, by the way.) Now I've just gotta learn how to shoot with it. :)

Anyway, I just wanted to let you know what's new in my world. The birthday festivities have started early this year! You can expect nice 14.7 megapixel resolution photos any day now.

Photo courtesy of: http://theonlinephotographer.typepad.com/the_online_photographer/
images/2008/10/15/canon_g10_photo_003.jpg and

LOL

2009-10-07T16:48:00.000-07:00

For those of you who don't know what LOL means, first, I love you for being so darn cute, second, you are not alone (my Dad thought it meant Lot's of Love--Sending LOL your way Dad!), and third...it means 'Laugh out Loud.'

Technically I am steeping the stereotypes of my generation by even using the short form, but oh well. We all know that people are lazy when it comes to msn talk, but we live in a busy world which is getting busier. That's what we should be worried about! (Not about u n me writin' n ltrs--haha itz all jks anywz<3).

But I digress.

I laughed out loud because of sheer coincidence. Last night, I was watching this great cooking video on Rouxbe, (read about it here) where they cooked pan fried chicken. They emphasized the point that when you cook at a proper temperature, you can make pan sauce out of the little bits of meat left at the bottom of the pan.

Now I thought to myself, I really need to learn how to make a pan sauce! I searched the website, and couldn't find a lesson on how, and I was really set on learning! So I guess one could say I was bummed.

But tonight, low and behold, I found that their free feature video on (drum roll)... pan sauce :)

Made me pretty happy.

So okay, maybe you wouldn't find this to be to be so humorous that you would LOL, but I bet you would chuckle.

You can learn about pan sauces too, at Rouxbe's online cooking school. If you missed the pan sauce video but are still interested in learning more, here is a great link to the 411 on pan sauces.

Photo is courtesy of http://img.timeinc.net/recipes/i/recipes/ck/04/03/salmon-sauce-ck-592310-l.jpg

Rouxbe Online Cooking School

2009-10-06T16:39:00.000-07:00

Why, hello and good eeeevening. Welcome to cooking with Julia. The part of the program where Julia comes out and teaches you about the marvels of food and what you can do with it.

Nat! (Not now anyway--next post.)

Today I will actually be referring you to another cooking program: Rouxbe. Rouxbe is an online cooking school! I know, crazy. (Crazy fun!) And it's almost free! You can pay ($99+) to get a membership for it's premium lessons, but I don't have money for that so I use their, still amazing, free videos, along with the complimentary daily cooking lesson. (Some, usually only available to those with memberships.)

Today I learned how to properly pan fry! Who knew that it was such a science! Did you know that you can figure out exactly when your pan is hot enough, by waiting for the perfect water droplet formation? But don't take my word for it, go check it out tonight! Click here.

If you missed the pan frying lesson, not to fret. There are lots more lessons where that comes from.

The sexy music and narration give a whole new meaning to cooking school. In fact, not too long ago I was considering cooking school (for a hobby.) Now, I think I can learn the most crucial information to cook well at home from my bedroom/basement/office/kitchen. Where ever my laptop will take me!

Check it out! And let me know what lessons you found particularly inspiring :)

Photo courtesy of http://wwff.files.wordpress.com/2007/04/rouxbe-pic.jpg

Orchard Fruit

2009-10-05T09:00:00.000-07:00

An apple a day keeps the doctor away, right?

Well here are two pictures of apples...will that do?

Alllrighty then!

---------------------------------------

In case you were wondering, I'm currently shooting with a Sony HD video camcorder. Just until I get my new Nikon 50mm f/1.4 lens, then I'll be back in business!

But the video camera isn't half bad! Wouldn't you say?

Baby Pun'kins and Mulled Cider

2009-10-04T14:24:00.000-07:00

I went to the market today after church and bought these baby pumpkins (affectionately dubbed pun'kins):

Kinda inspired by the adorable pun'kins I taught in Sunday school this morning:)

"Okay Max, it's Jehova and YAH-way, not Jehova and HIGH-way. Nice try though."

So in the spirit of the fall weather and all that it brings (adorable pun'kins of all varieties), I did not hesitate in making my room even more 'fall-ish.'

See?

Okay. Okay. So it probably doesn't look 'fall-ish' at all. But I'm workin' on it! Next project is a fall leaf collage. I'm thinking that once the leaves are nice and colourful, I will find a few pretty ones (not too difficult) and then dry them out in one of my over sized textbooks. (I knew those things would come in handy one day!) Then, once the leaves have fully dried out, you can make a collage with them! On a canvas, on a poster, which ever.

And to go along with this crafty endeavor, a hot glass of mulled cider should do the trick. Here is my recipe:

Julia's Mulled Apple Cider

Hot and spicy, this mulled cider will have you craving more all season long. Bring a thermos-full to work and share it with your friends. Or package up the spice mix in small baggies to give as gifts (for any occasion) with instructions on how to make it.

Ingredients:

Amounts can change depending on how much you are making, but I would suggest making a large batch, and cooling it in the fridge for later; rather than having to make each glass separately.

1 qt apple cider
1 cinnamon stick
20 whole black peppercorns
3 cloves
2 Tbsp. brown sugar
the zest from 1/2 of a lemon, or orange or from 3/4 of a lime
5-6 thin slices of fresh lemon or orange or lime

1 crock pot/slow cooker (if available)

Directions:

1. Place cinnamon, peppercorns and cloves into a saute pan at a low heat, just until you start to smell the aromas. This bring out the essential oils in each.

2. Plug in crock pot and set to a medium heat. I like to use a crock pot because I can heat things and walk away; the stove is not so forgiving.

3. Pour apple cider, spices, and sugar into the crock pot and stir gently.

4. 5 minutes later stir in the zest. Place lid on the crock pot and allow to simmer for at least 30 minutes. 25 minutes before serving, stir in fruit slices.

5. Pick out the cloves and peppercorns or strain the HOT apple cider in a fine mesh strainer but be very careful if you choose that method.

6. Serve in mugs with the cooked fruit slices and cinnamon sticks for garnish. Would also be nice with whip cream and a caramel drizzle.

Now, excuse me while I go 'mull' over my homework. A task that has not been attempted yet this evening. It's not my fault that I'd rather be making crafts and cider than reading 200 page articles ;)

Meet Bob's Red Mill

2009-09-29T06:14:00.000-07:00

Intro:

Bob, meet blog readers.
Blog readers, meet Bob.

Awkward Silence.

Okaaaay, so I'm going to do the talking here, if that's okay with you two chatter boxes.

There really is much to to talk about, so here I go!

Bob's Red Mill is a company specializing in getting the "healthy" into your food. (Yes Bob, you can quote me.) They carry an extensive line of whole grain products, beans and lentils, gluten free products (like pizza dough, and cookie or cake mix!), flours, baking aids, and more. All packaged in easy to identify bags, the products are labeled with what they are, and what goodness is hidden inside. Perhaps you have seen Bob at your supermarket?

In the attempt to really re-fuel my breakfast routine, I can't seem to get enough of Bob's Apple, Cinnamon & Grains Hot Cereal (pictured above.) Cooked pretty much the same way as oatmeal, this hearty breakfast cereal is really yummy topped with banana and brown sugar or honey. But besides being yummy, this hot cereal is made of a tasty blend of stone ground high protein hard red wheat, rye, triticale, oats, barley, brown rice, oat bran, flaxseed, natural dried apples and cinnamon.

I am really interested to try some of their mixes as well. The cornbread and buttermilk pancakes mixes caught my eye, but there are like 30 other options to choose from. The sky seems to be the limit with Bob. (What a guy!)

Can't eat Gluten? Bob has over 80 products that are gluten free.
If you can't make up your mind, you can buy a Gluten Free Starter Kit:

The tester kits also come in different varieties if you are interested in trying out the bread, or whole grain mixes.

So yeaahh, now that you know a little bit about Bob, maybe you guys can carry on your own conversation? Cause I gotta go have a life...n' stuff. Oh, and finish my breakfast- Thanks Bob.

Check out Bob's website @ http://www.bobsredmill.com/

A Breakfast Wrap

2009-09-28T17:43:00.000-07:00

Do I like breakfast??

Ptcchyaaaa! (Translation: Yes, in fact I do!)

And I have discovered, (Well, Not Christopher Columbus or Alexander Fleming discovered, more like "woah, I just discovered that if I put the toaster on level 8, it burns the bread, kinda discovered.) the breakfast wrap.

And I'm kinda thrilled about it.

You can literally put anything into it, combined with eggs (or not!) and you have an instant, hold you till lunch, breakfast.

For my wrap, I like the combination of spicy jalapino peppers, two good quality free-range eggs, and parsley, all scrambled together, topped with cheese, and salsa, wrapped in a spinach tortilla. If I'm feeling quite hungry I would add some cooked sausage or perhaps a few strips of bacon or ham.

I'm thinking the next combination I try will have maple syrup in it somewhere. Perhaps I will fry some sausage in maple syrup and top the eggs with that, diced apples, and cheese. Yep. There's tomorrow's breakfast!

Place your desired toppings into the centre of the tortilla and then wrap it up*, enclosing the filling completely. When it is sealed I like to pop it onto the George Foreman Grill (or pannini press) for a few minutes. The grill takes even stale bread and gives it a really nice crunch and toasty-ness. Plus with the addition of heat, it combines the flavors inside the wrap nicely.

So give er a go, and see if you don't stay full for at least twice as long as usual. (Stay full longer by using a whole-grain tortilla, at least two eggs, and eating a piece of fruit on the side.)

*For proper wrapping techniques, you could check out this website, but I would recommend this one.

For a full rundown on the benefits of breakfast, you can check out this post.

Photo courtesy of http://www.portcityjava.com/images/secondaries/menu_graphics/b_wrap2.jpg

Fall 'To Cook' List

2009-09-26T09:26:00.000-07:00

Good Morning, eh?

It's a beautiful Canadian morning in Toronto, Ontario; about 17 degrees Celsius and partly cloudy.

For those of you who don't live in a northern climate, you may not realize (whisper:) but as we speak, little leaves on the trees are changing colour from green, to red/yellow/orange. It is indeed remarkable that their natural instinct is to die so beautifully. What a sight!

Did I sound like I was on National Geographic?

Allllrighty then.

In the spirit of these dipping temperatures (that hopefully will not go too low any time soon), I am organizing a Fall 'To Do' list. Or rather a 'To Cook' list.

Stick with me this fall and together we can learn all about fall food, fall table settings, what Martha Stewart has to say about these colourful leaves, and so on and so fourth.

So lets get rolling, shall we?

Basically, my list is comprised of dishes that I want to try, ingredients I want to cook with, and some activities I want to do while the weather is still crisp. (For those of you who don't get snow, and don't have to drive through six inches of it on your way to work, crisp means: cool, fresh, and invigorating.)

As I go, all of the recipes I have completed can be found in the category, 'seasonal' in the left hand column of my blog.

Apple Pie
Apple picking:
Make Pumpkin Pie
Use Squash
Make a fall centerpiece
Use Terbinado sugar
Have a Fall Photo Shoot
Try Spicy Macaroni and Cheese
Go shopping at the farmers market for some new ingredients
Use Cinnamon in as much as possible
Try Warm and Nutty Cinnamon Quinoa
Have a campfire
Buy and Carve a pumpkin
Try Pumpkin Waffles with Maple Walnut Apples
Use Crepes
Do Wine Sampling
Make Soup
Use Cayenne Pepper
Sew something
Try Curried Apple Cous Cous
Drink Hot Apple Cider/ Mull Cider
Invent a new fall recipie
Blog
Read Martha Stewart's Living Magazine and make something from it
Shop at Pottery Barn
Try Maple Syrup Scones
Try Nut and Seed Biscotti

What are you doing this fall?

Pink Mixers has a New Dress!

2009-09-25T14:08:00.001-07:00

A new dress?
No not that kind of a dress, silly!

Just a new look that is refreshing, and from my point of view, super cute!

I hope you like it, and that the girlie-ness isn't too overwhelming for you men out there. However, you already got this far so it's probably not going to be an issue:)

Photo courtesy of http://www.modcloth.com/store/images/DIY_dressFront.jpg

Today is the Day

2009-09-25T09:01:00.000-07:00

Today is the day, I have decided, to relax and stop worrying.

To breathe in the fresh air, and not think about what toxins may be in it; to eat a cookie and not think about the calories; to shop and not worry about the debt; to smile and not feel awkward.

Today is the day to be utterly thankful.

Today is the day to be spontaneous.

Today is the day to be unapologeticly in love with my Lord and Savior. Because I am.

Today is the day to be really happy about being single; to be fearless while heading into the unknown.

Today is Friday, a day of completion.

Today is the day.

Today, try this recipe that I have been meaning to try for the past while. I feel like it will satisfy your craving for 'fall food.'
Cheers.

Roasted Corn Pudding in Acorn Squash
courtesy of 101 Cookbooks

Ingredients:

1 small (2 lb.) acorn squash, cut in half lengthwise and seeded
1 tablespoon clarified butter or olive oil
1 cup milk
1 egg plus 2 egg whites
1/2 cup fresh corn kernels (or more if you like)
1/4 teaspoon anise seed, chopped
1/2 cup chopped scallions
a tiny pinch of freshly grated nutmeg
1/4 teaspoon fine grain sea salt
1/3 cup grated white cheddar cheese

Directions:

1. Preheat the oven to 375F degrees with a rack in the middle.

2. Rub the orange flesh of the squash with the butter/oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out - bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.

3. In a bowl combine the milk, eggs, corn, anise seed, half of the scallions, nutmeg, and salt. Fill each of the squash bowls 3/4 full (see head notes about using leftovers). Carefully transfer the squash back to the oven without spilling (tricky!). Continue baking uncovered for another 30 - 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot sprinkled with the remaining scallions.

Serves 4 - 6.

Photo courtesy of http://www.swedishhill.com/image/fall-leaves.jpg

My 'Yay!' Soup

2009-09-24T15:50:00.001-07:00

Yay! for using up ingredients; for cleaning out a terribly cluttered fridge; for easy and healthy options; for creating something from nothing; for yummy dinners that you can totally make in a snap. Yay! for the combination of tomato and basil; for the unlimited food combination's you can find if you search them; for the occasional Swedish massage (???); for food that can sit on the kitchen counter top and stay hot while I rush to take my laundry out the machine so that no one else in residence will plop it on top of the washer, exposing my...ahem. Yay! for taking your blog photos using photobooth because you still can't afford a new lens, but for the prospect of better photos in the near future; for the ability to still post regardless, and to have so much fun while doing it. Yay! for this beautiful day God has given us; for you, because you are the reason I do this whole blogging thing; and for everything in between.

Ingredients:

1 can PC tomato, basil and parmesan soup (I reccommend the PC brand version, it is the best canned tomato soup I have ever had. End of story.)
1 can water or milk
a few shakes of hot chili flakes
1 c broccoli, chopped into pieces
1 chicken breast, cooked and sliced into pieces (optional)
2 pieces rye bread, toasted with butter

Directions:

1. Cook can of soup over medium heat with one can of water or milk and stir.

2. As the soup warms up, assemble your veggies and chicken and once chopped, stir into the soup. (Now would be the time to add ANY other ingredients you like in soup: noodles, chickpeas, spinach, cooked lentils, extra tomatoes, zucchini, etc.) Add chili flakes and your done! Serve with toasted rye bread.

I was a KD kid

2009-09-22T21:00:00.000-07:00

At school this year I have a room mate who is from Johannesburg, South Africa. Her name is Nikicci, and tonight I walked into the kitchen to find her making her first box of Kraft Dinner.

It was such a monumental experience that I felt the need to blog about it.

I mean, I have been making it since I could talk! (Back in the days when the box used to look like the one you see pictured above.) My dad used to let me stand on an old wooden chair in front of the stove to put the cheese powder right into the center.

Anyway, I just realized how comforting KD is to me (pathetic as that may be). I don't eat it often anymore, but almost feel like it's part of who I am. The 8 minute noodles, 2 Tbsp. of butter, 1/4 c of milk, and ketchup smiley face...something is so nostalgic about that recipe! I was a KD kid, and I'm proud of it!

(Kraft you can send me a check later.)

Nikicci did a fabulous job by the way, making her KD. Especially for being a complete novice with food that comes from a box. I had to help her a long a bit with the amount of milk, but hey, thank goodness I'm an expert!

Vintage photo courtesy of http://www.morgoth.org/archive/kraft/images/original.jpg

DAVIDsTEA

2009-09-19T14:14:00.000-07:00

I would like to introduce you to a lovely little store that I stumbled across today.

The names Tea, DAVIDsTEA...

And oh my goodness I'm in love.

For those of you who have never been, let me just paint a little picture for you:

Imagine, every kind of tea you can think of, all stored in silver streamlined containers, awaiting your sniffer. (That's right, your nose!) Each tea, seasonal, and traditional, is available for a good smell. You can capture the essence of these teas in one wiff, believe me. The robust fragrances reveal exactly what is hidden in each tea. There are no pathetic tea fillers here! Everything is so rich and bright, that you will have no idea your only smelling tea. As the fragrance fills your body you can almost taste the aromas. The seasonal maple, cinnamon, and fruity teas all smell like fresh desert, and promise to taste just as good. (Minus the calories!)

If that doesn't make you want to check out DAVIDsTEA, then you must not be a tea drinker. Or you're bonkers. I had about 20 different teas out on the counter, narrowing down the choices; they all smelled so amazing! And honestly, after drinking a glass of my final selection: "Secret Weapon" white tea, I can honestly say that the tea tastes like it smells.

Check out the description of it:

Kick-start your immune system

This blend just might give you the edge you need to stay healthy this fall. It’s a white Bai Mu Dan, so it’s naturally high in immunity-enhancing antioxidants. Plus it contains licorice and goji berries, a Chinese wonderfood reputed to have 500 times more vitamin C than oranges. The best part? The almonds and cocoa nibs. They don’t fight colds, but they make this an amazingly tasty weapon of choice.

Also available at DAVIDsTEA, are mugs, infusers, tea pots, and more. I bought a really adorable, sage colored mug that came with an awesome infuser. I can keep the infuser to use over a tea pot, or just place it over the mug, and voila-- tea time!

Safe to say, no more Starbucks for me!
Click here to find a DAVIDsTEA near you! (Or order online.)

Photos all courtesy of http://www.davidstea.com/

Jenny: Roommate Extroardinaire!

2009-09-13T19:37:00.000-07:00

I want to introduce you to some of the people that I mention so very often throughout my blog. They are oh, so, important to me. And they make for fabulous food buddies!

Meet Jenny:

Where to start? Jenny/Jennifer or Jen, is in fact my university roommate. However we go waaaay back to the days of Sunday school! Our paths split when my parents went to a new church when I was about 7, but they met up once again when we counseled at the same summer camp. Little did we know, that months later we would be living together, doing literally everything together at University.

It was purely a God thing that Jenny was placed in my life. She brings such passion and joy to each and everything we get to do together. Whether it is a cooking marathon (which we equally enjoy), or planning our next adventure to start a new company, travel the globe and save the world, we adore doing it together!

Jenny is all things great, but here are some specifics:

World traveler.
Future mother of many adopted children.
Cooker of creative, cultural food.
Huge smile wearer.
Wise advice giver.
Bilingual.
Student of International Development Studies.
Slowly saving the world, one smile at a time.
Lover of Jesus, Family, and Friends.
Selfless acts doer.
Passionate.
Giver of wisdom and love.
Patient.
Enforcer of escaping homework.
Wifey and friend.
2good2b4got10.
A+ Roommate and Best friend.

My Favourite Sweet and Sour Dill Pickles

2009-09-11T17:42:00.001-07:00

I grew up being one of those people who always asked for "no pickles, please!" I always thought they looked funny, and the pungent smell didn't help either.

That all changed the moment I tried one of my mom's sweet and sour pickles. These pickles opened my eyes to an entire new burger topping; to a brand new snack to eat with my tuna sandwich. Alas, the perfect crunchy pickle has been created. And you can make them at home too!

We have about 10 jars sitting in our basement just waiting to be devoured. And believe me, they will be soon enough. I have my 1 jar at school thankfully- all for meeee.

Ahem.

But like I said, they changed the way I look at wrinkly cucumbers.

I don't think they take much work to make (I mean, a pickle kinda makes itself, don't cha think?), but then again my mom is always the one to make em'!

So what do I know? I just make the blog post.

So without further ado, here is her recipe for sweet and sour pickles!

Ingredients:

Cucumber Prep:
1 gallon/4 qts. 2 or 3 in. baby cucumbers, cleaned and then cut into 1/2 inch pieces
2/3 c. pickling salt
Boiling Water

1st Brine:
1 pt. white vinegar
3 pt. water
1 1/2 Tbsp. alum
1 tsp. tumeric

2nd Brine:
1 pt. white vinegar
1 pt. water
4 c. sugar

6 or 7 mason jars, cleaned and prepared

12-14 dill florets
6-7 garlic cloves

Directions:

1. Mix prepared pickles with in a large pot with pickling salt and enough boiling water to cover them. Let stand over night.

2. Drain well and rinse.

3. Mix white vinegar, water, alum, and turmeric (1st brine) into the pot with the pickles and simmer for 20 minutes. After wards, drain well and dispose of the brine. Set aside.

4. Make second brine: Combine white sugar, vinegar, and water and allow it to come to boil (or until the sugar is completely melted.)

5. In each mason jar, place 1 dill floret and 1 garlic clove. Pack cucumbers into the jars until full and pour second brine over the cucumbers. Top jars with another dill floret, sealer lid and ring (tightly).

6. Wipe of the jars well and leave to cool, turned upside down.

I would recommend letting the cucumbers 'pickle' for a few weeks to allow the flavors to mix and mingle. Then you may mix and mingle with your pickles. Or if you are like me, hide the jar and tell no one it exists. (Except those on your blog of course.)

Inexpensive Herbs de Provence

2009-09-10T17:57:00.000-07:00

The latest and greatest flavor that I have found myself experimenting with, is Herbs de Provence.

The savory blend is a mix of herbs from Provence invented in the 1970s. The mixture typically contains savory, fennel, basil, thyme, and lavender flowers. The proportions vary by maker, however thyme is usually the dominant flavor.

Use it on chicken or on fish, during or before cooking, and you will enjoy such a simple, yet aromatic and flavorful dish.

Now.

I don't know about you, but when I find an herb that I really like, I can't help but want to invest in my own bottle. But oh the agony one feels when they find that very spice, priced for more than is reasonable. Williams-Sonoma carries the jar you see above for $24! You can get a less-attractive cardboard box version for around $16, but who wants to keep it in that.

How un-Provence like.

So I daresay I haven't bought any myself....that is until today.

I was grazing through the many tantalizing isles at Bulk Barn, buying almonds and dates to make veggie cereal with almond milk, and was stunned (kind of) when I stumbled across Herbs de Provence in the spice isle! First, I was like: No way! Why didn't I ever think of getting that here? Then after recovering from shock I bought a little sample. (Probably equivalent to half of Williams-Sonoma's box version.)

It was 20 cents. No joke.

So I took my prize herb mix home, quite excited about my amazing deal-finding skills, put it in a glass jar, and labeled it.

And NOW the secret is out.
Take that over priced herbs!

Tis a Sad Story

2009-09-06T15:53:00.000-07:00

Indeed it is a sad story; one that has caused me much distress over the past week.

My camera:

is not working!

Gasp.

Yes I know. My lovable D40, bought only 1 year ago, the one I use to shoot all of my food pictures, is kaput.

I am clearly not very happy about this situation,

mainly because no camera means no pictures, and no pictures means no food posts. (Because I know for a fact, posts are not as pretty without them).

So until I can get out to the closest camera store, where they will hopefully tell me that the lens just needs cleaning, I am at a stand-still.

Tear.

However, the moment I have fixed this dilemma, in the words of Arnold, 'I will be back.'

Much happier than before.

Ahem.

UPDATE: Turns out that the lens which came with my camera is what some call "disposable." (Or not guaranteed to last forever.) It will need replaced, but thankfully I was already looking at buying a new and improved lens!

I am thinking a Nikon 50mm-- a classic, multi purpose lens that is great for shooting food with crisp results. Any suggestions?

A Real Salmon Sandwich

2009-09-01T16:28:00.000-07:00

No more of that 'from a can' stuff.

Not here or now anyways.

This recipe is simple enough, but serves as a reminder to all you folk who don't think you can make such things in a tight time schedule. Students, believe me, you can do this too! All it takes is a little planning ahead and you will be left with the yummiest, probably healthiest, salmon sandwich ever.

Now I don't mean to knock the 'from a can' salmon. In fact I use it on occasion and it can be quite tasty. But I don't know... something in the pit of my stomach says that we shouldn't be eating fish from a can. Or rather, if we have the option to eat if fresh then we should!

So today I bought some fresh salmon from the grocery store, cooked it up with some fresh ground black pepper, lemon/pepper seasoning, and olive oil, and left it to cool down completely in the fridge. You can do this the day before you want to eat it, and prepare it in the morning before work/school. (Side note: cooking any meat the night before is a huge time saver).

After the salmon had cooled (you could eat it hot if you prefer) I added mayo, lemon juice, arugula, apple, cucumber and voila!

P.S. Try this same recipe with tuna steaks instead!

You already knew you could prepare this classic sandwich this way, didn't cha? Just needed a little push in the right direction:)

Push.

There you go.

Ingredients:

4 oz. wild salmon fillet
a drizzle of olive oil
black pepper
lemon/pepper seasoning
the juice from 1/2 a lemon
2 Tbsp. mayo (adjust to your liking)
3 cucumber and/or apple slices
a handful of arugula or watercress
2 slices of rye bread, toasted

Directions:

1. Place fresh salmon on a baking safe stone or pan and drizzle with olive oil, lemon pepper seasoning, and freshly ground black pepper. Bake in the oven @ 350 for about 10 minutes, or until the fish is all light pink. (Cooking times will vary depending on the size of the fish). Allow the fish to cool in the fridge.

2. Break apart the fish with a fork and gently mix in mayonnaise and lemon juice.

3. Top your rye bread with arugula or watercress and spread your salmon onto that. Top this with cucumber and/or apple and another piece of bread.

Serves 1.

Photo courtesy of http://www.dallasnews.com/sharedcontent/dws/img/v3/04-30-2008.NF_30salmon2.1.GSV2CVUNB.1.jpg

Fizzy Raspberry Purree with White Wine

2009-08-30T17:10:00.000-07:00

Here is yet another recipe for wine in combination with fruit. (Apparently I really like white wine this summer!?)

This one is a winner because the raspberry fruit is pureed with lime, orange juice and sugar, and is therefore completely incorporated into your beverage. Sweet eh?

The fizz adds just a little sparkle.

The recipe is loosely measured, so play around with your ingredients depending on how many drinks you are preparing. Any leftover puree you can save in the fridge to pour over hot waffles or pancakes. Mmmm...delicious!

Ingredients:

1 box fresh raspberries (or any other berry that you would prefer)
1 lime (zest and juice)
1/4 c orange juice
1/8 c sugar
*clear soda (sprite, spritz up, etc.)
*white wine

* amts. are according to your own discretion, depending on the size of the cup. I would use a ratio of 2 wine: 1 soda.

Directions:

1. Puree raspberries, lime zest and juice, orange juice, and sugar with a hand held immersion blender. Pour about 1/8 cup into the bottom of each glass and top with white wine and soda.

The Verdict on Irish Cuisine

2009-08-30T13:48:00.000-07:00

I am happy to announce that the verdict is in on Irish cusine, and...it's lookin' good for the Guinness lovin' folk!

It is a different world over there in Ireland. Full of rolling green hills, sheep grazing, cows walking on the roads, castles, right side driving (so weird!), photo opps, cliffs with beautiful ocean views, and as I was delighted to discover...delicious food!

My family and friends and I (6 people all together), didn't have one bad meal the entire time we were there!

We had anything from meat and potatoes to salmon with a white wine and butter sauce because the cuisine was so varied all over the island. And it was all seriously good.

But don't just take my word for it. For the past 8 days I have been that loser (connaseur?) at the restaurant who takes pictures of all of her food. Just because I know that a picture speaks a thousand words, and I really wanted to give some great recommendations just in case you ever find yourself in Ireland.

Something important to note, is that most of the places we ate in, received either high recommendations in travel books or through word of mouth. This is the best way to guarantee good bang for your buck. And when you are traveling on a budget (especially when the exchange rate is really brutal), you need to think ahead. At least most of the time! There is always room for impulse when it comes to eating out :)

One of my favourite eats was not all that expensive. In the heart of Belfast was a little cafe called DeanesDeli.

I had a local roast chicken sandwich with sun blushed tomato, baby leaves, and sweet paprika mayo. Just the name makes my mouth water.

I may or may not bring out a recipe that imitates this delightful sammich :)

And I had tomato soup with wheaten bread. (Wheaten is pretty much whole wheat, but it kinda tastes like savory banana bread.)

Along with the really yummy entrees, Deanes had some really appealing deserts. I had an apple cinnamon scone which tasted like a cross between a scone and a danish-- so delightful.

I thought this was really cute:

It's a clock that tells you which meal you can indulge in, according to that time of day.

The restaurant Nirvana was our first official stop.

I had something called pan fried 'John Dory.' I had no idea what it was when I saw it on the menu, but the waiter explained that it was dish featuring white fish. After dinner we saw a store called 'John Dory,' and then saw the name appear on quite a few more menus throughout Ireland. Turns out John Dory was a pretty important guy!

But either way, it was really yummy. The fish, we guessed, was cod, and it was served with braised fennel, crushed potato, and butter sauce. The potatoes in Ireland were out of this world. They had a subtle sweetness that we don't have over here in Canada. I was tempted to bring a bag home in my suit case, but I didn't have room :(

Continuing on in true Canadian fashion, I ordered more seafood the next night (at the Malin Hotel)! Salmon this time, with a white wine sauce. (I'm sorry that this photo does not do the dish justice! I left my good camera at home in the hopes that a little point and shoot would be good enough. Oh bother.)

Here I am at the same restaurant enjoying water out of a huge wine glass. Why not, I said!

Desert was banoffee. We had guesses as to what in the world it might turn out looking like, but in the end:

It was banana and toffee. Not to worry, this is 1/2 of a serving (the other half I shared with my dad), the Irish are not that stingy. Not at all in fact. The meal was only 20 euros and that included appetizers, a main, and desert. Not half bad at all!

My final restaurant of note for this post, which could be so much longer if I went into enormous depth, is Nick's Warehouse in Dublin. They use only fresh, seasonal ingredients, so you can guarantee a great meal here.

We started out with a bread basket which had fresh baked bread (made on site), and muffins. Along with the bread came 3 oils for dipping.

I had free-range chicken with pomegranate cous cous. De-lish!

AND for desert, white chocolate mouse with raspberry puree. Sigh. I would go back to Ireland just to have it again!

Ireland is famous for their whiskey from Bushmills Distillery:

I tried it, and it wasn't half bad! Felt like I had fire in my mouth but...yeah not bad.

And the tea is not half bad either.

But what post on Irish cuisine would be complete without mentioning Guinness? So here you go:

Your welcome:)

P.S. Don't tell, but I actually didn't like it very much. However I am no judge because I don't like beer.

So there you have it! The highlights of my week in Ireland, featuring the most delectable part of the my trip. I would definitely encourage you to see this beautiful island if you ever get the chance. It is full of culture and despite my first assumption, yummy food!

Barbequed Potato and Onion Parcels

2009-08-21T18:31:00.000-07:00

Crisis has been averted; tonight could have been a boring dinner! I came this close to making regular boiled potatoes, but thankfully Leah was present to save the day. (My regular boiled potatoes apparently don't make the cut anymore.)

Well excuse me! Apparently I missed the memo when they went out of style.

Leah insisted that these potatoes were the way to go, and you know what? She was absolutely right.

I'm just jokin' a bit, I didn't really need any convincing on this one. I just wasn't creative enough at the time to think of it.

Why not make exciting, flavorful potatoes if you can?

Students, if you don't have an accessible barbecue you can still make this side dish in the oven. My oven saved my bacon this year because I made almost everything in it. And it was so nice to just pop food into it and walk away. Mmmm...lazy cooking. You can also try this out in the oven during the winter. (Anywhere but the microwave!)

We packaged sliced potatoes, onions, and chives into cute little tinfoil parcels and popped them onto the barbecue for about 20 minutes.

The parcels that were not as jammed full seemed to caramelize the best. There was more room in the tinfoil for the onions to reach direct heat and they got nice and sweet.

Ingredients:

3 large Yukon gold potatoes, sliced
1 med size vadilla onion (or a white cooking onion is fine), sliced
handful of chives, chopped
2 Tbsp. canola oil
good pinch of salt and pepper

large sheet of aluminum foil

Directions:

1. Slice potatoes and onions into 1/2 cm slices and toss in canola oil, chives, salt and pepper.

2. Put a good handful or two of the potatoes into the center of a sheet of aluminum foil and wrap up into a parcel.

3. Place on the barbecue for about 20 minutes, or until the potatoes are cooked.

The Hungry Student

2009-08-20T19:24:00.001-07:00

Calling all those who have to eat Mr. Noodle instead of a balanced meal.

All those who have ever eaten frozen perogies and frozen meatballs because there was absolutely nothing else in your freezer.

All those who stock up on rice, pasta, cereal, peanut butter, soy milk (because it doesn't go bad until you open the carton), soup, and canned tuna (if you're lucky).

All those who bum off your parents whenever possible and have a fridge filled of goodness for about 4 days.

All those who have gone without because you simply forgot.

All those who have to eat at the kitchen table while studying for your finals, trying desperately not to spill your cafeteria fries all over the pages of your 150 dollar text book.

All those who bring their lunches to class and feel really proud to do so.

All those who carry change for caffeine.

And finally, all those who have run out of ideas for decent dorm food ideas, look no further!

I have these problems and more, which has inspired me to create a section of my blog that is completely dedicated to tips and recipes for you hungry students! It is called "Dorm Food Ideas," and you can find the tab on the right side of this page. Or click here.

I have lived in residence for 2 years so far and am really annoyed with the food system we have at my school. There are barely any healthy options around campus, and many things are way over priced. It's convenient, yes. But you can only have a vegi taco so many times until you need some variety.

Last year I decided to opt out of the meal plan option and go completely home cooked. Well, dorm cooked. I did it in the hopes that I would spend less money and avoid potential weight gain brought on by cafeteria food. It was a success! I avoided the cafeteria for the most part and saved over 500 dollars.

I want to bring you that same success by offering you tips, and recipes that can make the eating part of university a little bit simpler. I like to use good ingredients, so you won't often find me cooking things that come from a box. But of course there are days where that is necessary, so I will help you navigate through the world of pre-packaged food in the hopes of finding the best quality wise, and nutritionally.

There are so many ways to eat well in your dorm and really have fun with it! I hope you enjoy learning and cooking along with me (as I am still in University too)! I'm still struggling with the finances, and sometimes (not often, thank goodness) find myself eating Mr. Noodle. But I have a passion for food and nutrition that I hope will be contagious.

If you have any tips of your own, feel free to leave a comment and we can work together in making university/college dorm food a little less hectic and a little more yummy!

Find my tips and recipies here!