The Verdict

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.

A Traditional Hungarian Dinner

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.

Homemade Quiznos Sub

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

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

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

Jamie's Home Cooking Skills

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.

(Not so) Broken Egg Yolks

Ta-daaaaaaa!!!!!

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

Wholesome Honey-Baked Granola

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

Simple Cinnamon Hazelnut Latte

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

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.

Happy Healthy Vegetarian

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)

The Decision To Go Vegetarian

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

Rouxbe Online Cooking School

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

The Hungry Student

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!

Camp Food (AKA what I have eaten the past 3 weeks)

Welcome to the world of almost all white flour, frozen and then cooked for 350 people, possibly refined in places, sweet and salty, made with love and care despite any other preconceptions, refills abounding, stacked on plastic colourful trays, and energy to serve an entire camp, food.

That is in a nutshell, camp food. The delicacy that I so enjoy, privileged as I am, each summer that I work at camp.

9 weeks straight of eating the same food, in the same order...you always know what's coming next.

Food becomes a trademark of camp. You work here, then you have to eat the food, and you better like it because it's coming in bounds and you ain't escaping to Subway for your dinner! No sir.

Monday means ham, and usually a few unhappy staff members. (Apparently the ham has received a bad rep over the years but I am one of the few that really don't mind it!)

Tuesday means hamburgers and spaghetti...two really great combinations for all. Not so easy to cook Tuesday meals, but...they are so well received that it is worth the effort.

Wednesday means chicken burgers and tacos...and the list for the week goes on. You learn to depend on it because, honestly, it is one of the most consistent things you can find at camp. The weather in never predictable, your cabin may be really tough, and you may find yourselfbecoming a carrier of the camp flu. But the food, that stays (for the most part) the same.

One morning when breakfast was supposed to be muffins but instead was waffles, some counselors complained that it had messed up their digestive pattern. (If that gives you any indication of our dependence on a concrete menu).

A select few staff members have the time and money to pack their own frozen entrees, but those people are few and far between.

Frankly, I enjoy the food served at camp and have made it my mission to eat the food they serve. I am blessed as it is to be at camp, and the food just completes the experience.

As of now I am 3 weeks in, and I'm still craving it. So bring on the camp food!

Care to take a peek into the life we live at camp?

We dress up for dinner in crazy clothes (depending on the theme of the day) like this:

Music DayAnd we have Superhero Day


And, uh yeah, we are normal sometimes...

...See!

It's Not Delivery, It's Kraft

This is an ode to Kraft Pizza Kits.

Oh Kraft Pizza Kits, how simple you are.
The basics are covered,
every thing thought of ahead of time!
Parmesan cheese, oregano, sauce,
it is ALL there- ready for the cooking.
You have created a palate for me to work with,
a canvas to create art work on.
My art has become so delicious Kraft Pizza Kits,
and I can thank you for....

okay. okay. I just couldn't think of any other way to introduce a recipe that I didn't make from scratch at all. But I declare that Kraft Pizza Kits are undiscovered treasures, awaiting our creativity. What a fun way to create dinner with the kids; allowing them to pick their own toppings. Plus it really easy whip up if you don't have a lot of time/energy.

If you haven't given them a go before, please do. My family could make a pizza from scratch, but with this mix we always find excuses not to. For example, "it is too quick!" and "the sauce on this one tastes way better." So why mess with a good thing?

For a little inspiration, here is the pizza I made:


It plays host to:

• chopped ham
• green and red peppers
• baby spinach
• tomatoes
  
• oregano
• parm cheese
• tex mex cheese

Would You Walk 100 Miles?

In honor of the first 100 hits on my blog, I decided to commemorate the event with a post about the 100-Mile Diet. This diet has proved cost effective, environmentally friendly, and delicious for centuries but only recently, has become somewhat of a fad. Something actually cool and in style. In an attempt to understand more about its benefits and the diet itself, let's explore a bit, shall we?

History:

In 2005, Alisa Smith and J.B. MacKinnon:
began a one-year experiment in local eating. Their 100-Mile Diet struck a deeper chord than anyone could have predicted, inspiring thousands of individuals, and even whole communities, to change the way they eat. Locally raised and produced food has been called “the new organic" — better tasting, better for the environment, better for local economies, and better for your health. From reviving the family farm to reconnecting with the seasons, the local foods movement is turning good eating into a revolution.

My Take:

I was introduced to the whole "100 mile-diet/challenge" a while back, and recently watched the first episode of the TV series on Food TV. (The series follows 6 families for 100 days while they try their very best to eat completely locally). I think that the idea is brilliant, but I can't help but wonder, what are these guys going to eat during the winter? There is so much more that we could be doing to help the planet and our bodies, and if it takes a challenge like this one to get people motivated, then great!

I think that sometimes we think, I don't eat locally often, so why bother making an attempt at doing it a lot? That would be too hard. It would be hard! But can you imagine how creative and resourceful you would become if you knew the ins and outs of your local markets? You would know, say, that on Monday nights flour at the mill is half price. Or that the local butcher's beef is certified organic, and only travels a few miles from pasture to plate. What interesting information you could acquire!

I was personally inspired by the challenge because it forces a family to work together, think creatively, and work towards a similar goal. If children are raised to understand that things like the 100-mile diet are important, and that it is possible to live by it, who knows the impact it would have!

I feel as though I am getting excited over this diet just by writing about it. You should try it too! Talk about it, share the idea, see what others think. Maybe there are a few people who live near you who would be willing to pitch in for a local milk delivery.

Read the 100-Mile's local eating tips here.

Images courtesy of http://image.radio-france.fr/franceinter/_media/diff/395033857.jpg and http://images.theage.com.au/ftage/ffximage/2008/06/27/diet_narrowweb__300x481,0.jpg

Going back in Time--St. Jacobs Style!

Leah and I went on a full-out day trip today! Destination: St. Jacobs, Ontario.

I know, it's not very glamorous, but what can I say? Not everyone needs a trip to a big city to have some big fun! We certainly have found this to be true, and headed out this morning for our very exciting, freedom filled, youth capturing, day trip.

But I must say, St. Jacob's has a bit of a reputation.

Here's a hint:Can you see that sign there? It says 'CAUTION: Horse and Buggy crossing'. Yes indeed, we stepped back in time on this rainy summer day.

St. Jacobs is known for being an area with a high Mennonite/Amish community, and I find it all very fascinating! I promise you that we did not go to poke fun at the people, but rather share in their culture, eat some amazing home-cooked food, and maaaaybe take a few pictures.

Because how often do you get to see this??

If you live near me, then the answer is: never.

Despite the misty rain we (eventually) found our way to the 'downtown' of St. Jacobs which is home to cute antique and quilt shops, bakeries, upper range clothing boutiques, and the like. Leah and I wandered around, up and down the main strip browsing clothing we couldn't afford, and eventually ended up at a huge bakery, which I am sorry to say I don't remember the name of.

The front area of the bakery were you could browse their various pasteries was fairly small, but behind that was a ginormous kitchen. It was something out of a story book, (My kind of fairy tale anyway), complete with large convection ovens and lots of mothers and daughters working away, filling the bakery with goodies that smelled like cinnamon and apples.

It was this very smell that drew Leah and I to the oh-so gooey pie like treats they had to offer. There were large cookie trays filled with beautiful Dutch apple pie that Leah went for...


...and my personal choice, strawberry rhubarb and custard pie tarts...

...pretty much the yummiest thing I have ever tasted in St. Jacobs.

If you will allow me to indulge your for a moment with a description of this treat, I will surely convince you to check this place out. (Even if I can't remember the name of the store and you don't live anywhere near Ontario)! The rhubarb was slightly sour but it worked so well with the fresh strawberries and custard fillings. I could tell that the flavors had been marrying for the whole day atleast, because they went so well together! The crumble was light but very satisfying. It didn't fall apart completely and tasted like...yummy.

I'm running out of creative words to use to describe it, so you best go and check it out for yourself!

Day trips are fun, period. But when you get to enjoy time with close friends and share in life's simple pleasures, like our yummy deserts, it makes it that much more special. I encourage you to find a local market or sister community near by that has a new culture, food specialization, or what have you. Go and experience something new, and bring a friend along for the trip!

Summer Herb Garden

Do you say "h-erb" or "erb"?

Just curious.

I say "h-erb" most of the time. But occasionally I say "erb" by (accident) due to the fact that I really don't know how Canadians are supposed to say it. I once saw a video of an Australian girl who declared that down under, they pronounce it, "h-erb."

Am I being un-patriotic if I want to sound like an Australian sometimes?

Well, whichever way you pronounce 'herb', we are all talking about the same thing. Those brilliant flavor additions that can change the composition of an entire dish. And in my humble opinion, no garden is complete without some!

Today my mom and I bought a few new ones, and they are sitting beside my back deck awaiting my next meal. We went with our favourites: thyme (the lemon version) and basil. And a few new ones: dill and chives. I usually go about picking my herbs based on what is most familiar to me. If I know that a particular recipe that I love needs basil, for example, I will choose that herb in the hopes that I will find other recipes that will use it too.

Today instead of the regular basil, which was apparently sold out, we bought a Japanese basil. It smells the exact same as the regular stuff accept it has a pretty yellow border on each of the leaves. I think it will make for a really pretty garnish!


Going for the unfamiliar is sometimes fun! You can venture into a new flavor rhelm, equipt with new herbs that won't steer you wrong. I mean, have you ever tried an herb you didn't like?

Ok, wait. I have...

...cilantro.
Photo courtesy of http://pinchmysalt.com/wp-content/uploads/2007/07/cilantro-for-web.jpg

Bleh. (Sorry if you're a fan!)

But for the most part, I would say with conviction, that almost all herbs are delicious.

Get your green thumb going today and plant your favourites! (Making the transition from regular food to colourful, accented dishes, literally only a few steps away).