Recipes by Dr. Kee Young and Gabi Herman
I will share with you how to prepare Chinese green vegetables, either with Bokchoi, Chinese Broccoli either Kailan or Yoy Choy. These are vegetables you normally order at any Chinese restaurants that normally charge you between $7 to $10 when you can actually cook it yourself for less than $2. This is not only a simple and nutritious dish but also extremely cheap compared with what you have to pay at any Chinese restaurant.
Bokchoi
Chinese Broccoli (either Kailan or Yoy Choy).
Mushroom or oyster sauce
Vegetable or olive oil
Fried shallots
1 Tbsp of sugar
Last summer, I discovered a generic-looking student cookbook at a book sale in Toronto. The recipes were mostly generic as well, and only ever used salt and pepper.
I found this recipe for a lentil shepherd’s pie in there, and mostly ignored the directions. I ended up with a warm, filling shepherd’s pie that kept well in the fridge, reheated well in the microwave and kept me fed through the exam season. For spices, I recommend thyme, smoked paprika, cumin, and cayenne powder. This recipe changes every time I make it, so please modify it in whatever way works for you. One of my favourite substitutions is using mashed sweet potato on top instead of potato.
For the filling:
1 Tbsp oil
1 medium onion, chopped
2 cloves of garlic
1 cup of frozen vegetable mix (something with peas and carrots)
1 cup of red or brown dry lentils
2 cups of canned tomatoes
1 cup of water
2 Tbsp of parsley
Spices to taste
For the mashed potatoes on top:
4-5 medium potatoes OR two servings of instant mashed potatoes
2 Tbsp of milk or milk substitute
1 Tbsp of butter or margarine
Salt and pepper
[thesil_related_posts_sc]Related Posts[/thesil_related_posts_sc]
[adrotate banner="16"]
[feather_share show="twitter, google_plus, facebook, reddit, tumblr" hide="pinterest, linkedin, mail"]
By: Alice Li
Candy Cane Hearts
3. Load the melted chocolate into a piping bag, or a ziplock bag and cut an opening in the corner.
4. Squeeze the chocolate out until it fills the bottom half of the candy heart. Refrigerate until it hardens.
5. Layer the other kind of chocolate on top, and fill the chocolate heart fully.
6. Before the top layer hardens, top with sprinkles of your choice
Refrigerate until it hardens.
Santa Hat Brownies
3. Make buttercream.
i. Mix one stick of unsalted butter with eight ounces of mascarpone cheese until light and creamy.
ii. Add two teaspoons vanilla extract, a pinch of salt, and three cups of powdered sugar.
iii. Mix well until desired consistency.
4. Layer a ring of buttercream on top of each brownie, top with a strawberry with light pressure to secure it in place.
5. Top the tip of strawberry with a bit of buttercream to finish the look of a Santa hat!
[thesil_related_posts_sc]Related Posts[/thesil_related_posts_sc]
[feather_share show="twitter, google_plus, facebook, reddit, tumblr" hide="pinterest, linkedin, mail"]
Do you love Kinton, Sansotei, and all the ramen shops popping up in downtown Toronto recently, but can’t justify making a long trip for it? I was on Pinterest looking for recipes when I stumbled across the perfect solution to your craving: homemade ramen in a mason jar. While I regret using the words “Pinterest” and “mason jar” in the same sentence, this idea is pretty genius for those of us who have little time for meal preparation and want quick, portable, and healthy food every day.
[feather_share show="twitter, google_plus, facebook, reddit, tumblr" hide="pinterest, linkedin, mail"]
Nothing quite says summer like the gooey deliciousness of s’mores. But sadly, it isn’t possible to go camping every weekend for your favourite summer treat, and your neighbours will most likely call the fire department if you make a bonfire in your backyard.
So avoid the fire hazard and still get your favourite summer treat from the comfort of your own home! After all, what’s better than s’mores? Cookie s’mores!
What you’ll need:
8-inch baking pan
½ cup butter
¾ cup granulated sugar
1 egg
1 tsp vanilla extract
1 1/3 cups all-purpose flour
¾ cup graham cracker crumbs
1 tsp baking powder
¼ tsp salt
¾ cup chocolate chips
1 cup of marshmallow crème
Directions:
1) Preheat your oven to 350° and grease your baking pan.
2) Beat butter and sugar in a large bowl until the mixture is light and fluffy. Then add the egg and vanilla to the mixture and beat together. Stir in flour with graham cracker crumbs, baking powder and salt into the butter mixture.
3) Split the dough in half, pressing half of the dough into the greased pan.
4) Spread marshmallow crème on top of the dough and scatter the chocolate chips on top of the marshmallow crème and dough.
5) Scatter bits of the remaining hald of the dough over the chocolate chips and carefully press into an even layer.
6) Bake your cookie s’mores for 30 – 35 minutes or until lightly browned. Cool completely on a rack and cut into bars (makes 16 bars).
And don’t forget to be creative with this recipe! Instead of buying graham cracker crumbs you can just as easily buy graham crackers to smash to make the crumbs! Same goes with the chocolate chips and marshmallow crème. Instead of chocolate chips try peanut butter chips, mint chips, or whatever your favourite chocolate bar is (Note: the bigger the chocolate bar the longer the baking time, only by a few minutes). Instead of marshmallow crème, buy marshmallow’s (any flavour) and melt them yourself (please don’t microwave the marshmallows, things will get messy fast!)
Ever since whipping these babies up for the first time, pancakes are on a whole other level. Packed with healthy alternatives to the pancake mixes most of us are accustomed to, your tummy will stay satisfied for hours. The banana flavour is definitely evident, which just makes topping it with peanut butter downright heavenly.
These aren’t just good “for healthy pancakes”. They’re just damn delicious, no clarification needed.
Ingredients:
1 banana
1 teaspoon baking powder
1.5 tablespoons honey
1 egg
pinch of salt
1 Tbsp. canola oil
1 teaspoon vanilla extract
3 Tablespoons milk
1/2 cup old fashioned oats
1/4 cup whole wheat flour
Directions:
Mash the banana and baking powder together until it’s creamy (really as smooth as you like).
Mix the honey, egg, canola oil, salt, vanilla and milk.
Stir the old fashioned oats and whole wheat flour together.
Mix ‘em all together in a big bowl until nice and smooth. Be prepared for some chunks. It’s all good.
Cook for 2 - 4 minutes on each side. Then serve ‘em up with whatever your heat desires.
Sarah O'Connor
Staff Reporter
This recipe goes out to all of you who go to Red Lobster just for the utter bliss that is their cheesy, warm tea biscuits. Though the biscuits taste like something that could surely only be made by the gods of Olympus, they are surprisingly easy to make. These biscuits, wavering on the edge of nutritious treat and guilty pleasure, are a great addition to any picnic or potluck.
Ingredients:
2 cups Bisquick baking mix
2/3 cup milk
1/2 cup shredded cheddar/any blocked cheese that can be shredded (add more if you want the tea biscuits to be extra cheesy!)
1/4 cup margarine or butter, melted
1/4 teaspoon garlic powder (optional)
Directions:
Preheat oven to 450 F.
Mix Bisquick mix, milk and cheese in a large bowl for about 30 seconds or until soft dough forms.
Drop dough by spoonful’s onto a greased cookie sheet (or sheets if one pan doesn’t fit all the tea biscuit goodness!).
Bake 8-10 minutes or until golden brown.
(The optional step!) Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet.
Serve warm and enjoy the goodness of Red Lobster tea biscuits from your very own home!
With Valentine’s Day just around the corner, having wine-infused pasta on your holiday menu is a great suggestions for both couples and singles alike. If you’re planning on cooking a romantic, homemade dinner for your partner, this recipe designed for two will have the perfect balance of well-loved carbs and spirited spirits. Or if you’re planning on staying in solo and binge-watching Season 2 of House of Cards, not only will this recipe accompany your Netflix queue well, but the leftover wine will have you wishing everyday was Valentine’s Day. Follow this simple recipe for a meal that will please the masses.
Ingredients:
For pasta:
- Roughly 2 cups of pasta (Preference for penne, rigatoni, or other medium-sized varieties)
- 2 cups red wine (opt for Lake & River Series River Rock Red VQA, for an inexpensive, fruity, Canadian choice)
- 1 cup water
- 1 cup feta cheese (optional, for garnish)
For salad:
- 1 head radicchio
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- ½-1 cup black olives, chopped
- 1 large tomato, diced
Directions:
1) Combine water and wine in a pot and bring to a boil. If you’re planning on making a larger serving two portions of wine to one portion of water should do the trick. Add pasta and let boil for around 10 minutes, or until pasta reaches your desired tenderness.
2) While your pasta is boiling, chop your radicchio and mix in a large bowl with your vinegar and oil as a dressing.
3) Once your radicchio is well coated, add in your chopped olives and tomatoes and mix.
4) Combine your pasta mixture and salad in a bowl and crumble your feta cheese on top as a garnish.
Photo from Stories from Emona
If you’re longing for the flavours of the summer months but are too fearful of the cold to venture towards the barbeque, this hybrid recipe combines the best of warm weather tastes and cold weather coping strategies. Let this taco soup warm the cockles of your heart and reminisce on the ghosts of summers past.
Ingredients:
- Roughly 3 tbsp olive oil
- 1/3 of a yellow onion
- 1 red or yellow bell pepper
- 2 chipotle peppers in adobo sauce (you can find these in your canned food aisle; they look super gross, but are delicious)
- A pinch of cumin
- Salt and pepper to taste
- 1 ½ cups vegetable stock
- 1 can black beans (or bean medley, up to you), rinsed
- ½ avocado
- Corn chips or corn tortilla
Directions:
- In a medium-sized pot, heat the olive oil over medium heat
- Finely chop the onion and bell pepper, and sauté in the oil; season with cumin, salt and pepper
- Once the onions have softened add in the chopped chipotle peppers
- Now add in the stock and rinsed beans and continue to cook until warmed through
- Top with avocado and corn chips (or panfry your own corn tortillas cut in small strips). Serves 2.
Adapted from Nothing Without Salt
After a week of frost bite threats, sidewalks that test one’s ability to walk on skating rinks, and abnormally frequent applications of moisturizer to dried out cheeks, who needs a drink?
As someone whose bartending skills haven’t progressed beyond one part vodka to six parts orange juice, the prospect of whipping up a piping hot beverage to not only warm my friends’ hands but actually taste good at the same time is, to say the least, comical. Aware of this, I scoured the interwebs and found a drink that can’t not act as therapy for our chilled souls. Why? Its two main ingredients are universally enjoyed: brown sugar and butter.
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon kosher salt
1 stick of universally enjoyed unsalted butter, soft
2 cups of universally enjoyed dark brown sugar
If you can, use a food processer to quickly cream together the butter, sugar, and spices. Using a wooden spoon will do the trick too. Now roll up your glorious mixture into a log-shaped turd. Cover it and refrigerate/freeze. If you do so in the fridge, it’ll last for two weeks, and in the freezer, it’ll last for two months.
When you’re ready to enjoy your beverage and impress your friends all at the same time, add a tablespoon of the mixture to your mug of choice. Pour a couple ounces of rum and ½ cup of hot water, but you can experiment with this ratio (perhaps several more ounces of rum during exam period).
Sit back, turn on some of the latest picks by ANDY, and drink it up!
Amy Taylor
The Silhouette
Being here at McMaster on exchange from the UK, I thought I’d write a recipe for a traditional festive dessert in England, the Christmas pudding. This plum pudding only formed connections with Christmas when it was introduced to the Victorians by Prince Albert. An important English tradition is to bury a silver coin in the mixture and whoever finds it in their portion is said to have good fortune for the rest of the year. The pudding should be made on the Sunday before advent, also known as “Stir Up Sunday” as the flavours develop over a few weeks (though two-three weeks before is also fine!)
Ingredients you will need:
(Serves 6-8)
- 50g plain flour
- 2 large eggs
- ½ teaspoon of ground mixed spice
- ½ teaspoon of grated nutmeg
- ½ teaspoon of ground cinnamon
- 50g of shredded beef suet
- 50g fresh breadcrumbs
- 50g of soft light brown sugar
- 175g of raisins
- 175g of sultanas
- 1 apple, grated
- 1 carrot, peeled and grated
- 25g of blanched almonds, chopped
- 25g of mixed candied peel, finely chopped
- The grated rind and juice of ½ a lemon
- The grated rind of ½ an orange
- 2 teaspoons of treacle
- 65ml of barley wine
- 2 tablespoon of rum
Method:
1. You should ideally start the day before you want to steam the pudding. Mix together the suet, sifted flour, breadcrumbs, spices and sugar very well. You should then gradually mix in all of the dried fruit, mixed peel and nuts, followed by the apple and the grated orange and lemon zests.
2. Next, in a smaller bowl you should measure out the rum and barley wine, adding the eggs and beating these thoroughly together. You should then pour this mixture over all of the other ingredients and mix well. This is when you would add the silver coin and make a wish! The mixture should fall instantly from the spoon when tapped against the bowl for the right consistency. Cover the bowl and leave overnight.
3. On the next day, spoon the mixture into a lightly greased pudding basin, cover it with pleated greaseproof paper and foil, and then secure it with string. Place the basin in a large saucepan of simmering water and steam the pudding for 8 hours.
4. When the pudding is steamed let it get quite cold before removing the steam papers and foil, and then replace them with fresh ones. The pudding is now made and should be kept in a cool place until Christmas day.
5. To cook, re-steam the pudding on a gentle simmer for 2 hours.
6. To serve, remove the pudding from the steamer and take off the wrapping. Turn it out on to a plate and to further enhance the taste, you should heat a ladle of brandy, set it alight and then gently pour over the Christmas pudding. Watch it flame and once this had died down, dust with icing sugar and a holly berry. Serve with brandy butter, fresh cream or custard.
