Tag: recipes

My take on the best bakes — sweet treats that will melt away your worries, and time

Sorry to my gluten-free friends, this one might not be for you.

So… Who else has been obsessed with the Great Canadian Baking Show (GCBS)? Just me?

As an amateur chef myself, I like to watch cooking and baking competitions while picturing myself as one of the contestants. I ask myself what I would do for a certain challenge — and I make sure to tell whoever is watching with me.

But realistically, I do NOT have that kind of skill.

I’m in no way good enough to be a contestant on GCBS, but I like to think that I’ve mastered a few basics that are great gateway recipes to a baking addiction. These tips and cooking guides have allowed me to feel as if I was following along with the contestants. All three “bakes” I am mentioning are done in the show, so now you can follow along too.

These aren’t Linzer cookies like those featured on episode three of this past season, but any cookie is a crowd-pleaser. 

Molasses cookies are my unusual favourite — the bitter and rich sweetness from molasses cookies, combined with my favourite seasonal spices like cinnamon, nutmeg and ginger create the deepest fall-flavoured cookie you will ever eat. I will say these tend to be an acquired taste, but I adore them, and encourage you to try them!

To reiterate: I am not talented enough not to use recipes. However, I have gotten good enough to know what I want, and apply my own tricks to the recipes I use. For example, I recommend killing two birds with one stone and turning your baking into a workout routine as well. Simply mix your butter and sugars together by hand, and incorporate the dry ingredients into the wet batter with a spatula, using a “folding” motion instead of an electric stand mixer.

“Folding” motion = folding your batter over into itself and gradually adding in dry ingredients. This slow-motion will stop your dough from becoming too tough — or as the pros would say it — “overworked.” Pour in your dry ingredients in three batches and FOLD to give your cookies a much more ooey-gooey chewy texture.

My favourite recipe to follow is Alison Roman’s rendition on Bon Appétit.

One of my personal favourites to impress your guests — Focaccia bread was featured in episode three of season four.

I find if you dedicate the time and effort (and maybe an entire jumbo bag of flour) to baking focaccia a couple of times, you can perfect it and make a delicious, crispy-but-soft bread that wears more than one hat.

Whenever I make focaccia, I use it for everything. It makes delicious sandwiches — think roasted eggplant, zucchini and roasted garlic hummus smooshed between the two slices of bread — or even toast. To create slices of bread, cut it in half to expose the beautiful air-bubble bread guts — or even that classic student meal of cheese with add-a-lil-jam-to-make-it-fancy and bread.

For this, it’s important to have good yeast. No yeast means our focaccia won’t rise, and you will be left very disappointed… and hungry. To test your yeast, it’s important to bring it to life by putting the required quantity of warm water, sugar and yeast in a bowl, and letting it rise for five minutes.

Maybe this is a baking faux-pas — and to be honest, I don’t care — yet no matter the type of sugar a recipe calls for, I will use honey. Not that plastic bear that has been in your pantry since you moved in; invest in a jar of some delicious, fresh honey. Just a weird bit of knowledge but honey literally does not go bad! Honey has been found in ancient Egyptian tombs! #Honeyfactoftheday.

Some of my favourite recipes to refer to are Gimme Some Oven’s version of focaccia, but if you’re looking for a more advanced recipe try Claire Saffitz’s recipe from the book Dessert Person, or watch this YouTube video.

I will not be attempting a two-tone garden dumpling dough from scratch like the ones featured in the GCBS’s episode five of season four — I won’t even be making the filling. 

I could try, and one day I am determined to, but as a contestant Sheldon Lynn said during the garden dumpling technical challenge, “Why make dumpling wrappers when you can buy them?” I like to go a step further, and just get them frozen.

Frozen dumplings are elite freezer food, but you have to know which ones to get. I will never stop recommending that you take yourself down to Chinatown to the G&D supermarket and browse their many options, but if like me you are sometimes too lazy, there are some places to find great frozen dumplings in the Plateau.

My favourite brand of dumplings to look for is O’Tasty. It’s packaging depicts a picture-perfect plate of pan-fried pot-stickers. My all-time favourite is the pork and black mushroom, followed by the chicken and vegetables.

To cook these, I normally get a non-stick pan and a little bit (two tbsp) of sesame oil, or another neutral oil. Next, once I’ve allowed my oil to get hot enough that it moves easily in the pan, I add a dozen dumplings with their seams facing up. I let them get slightly golden brown on the bottom (five-seven minutes), and now comes the fun part: cornstarch slurry! Mix one-quarter cup of water with two tbsp of cornstarch to create a thick liquid, and pour into your hot pan, getting it in between the dumplings.

Cover and lower your heat to medium-low, and let simmer until the top of your dumplings seem cooked (i.e. your dough is soft and shiny). Take off the lid and let the rest of your liquid evaporate — you should be able to tell once your cornstarch slurry turns into a giant crispy chip connecting each dumpling. Flip onto a plate, top with chili oil and scallions and serve.

We all know you can’t eat dumplings without sauce, so try Pickled Plum’s dipping sauce recipe to elevate your dumpling experience.

 

Feature graphic by Madeline Schmidt

Easy student-friendly recipes for when life is just too much

Budget and time-friendly meal ideas to get you through student life

As students, it’s easy to get swept up in studying, socializing, or lying around on your laptop for so long that you forget to feed yourself. Now, despite how common this practice is, we all know it isn’t all that healthy. One of the best ways to prepare yourself for success this semester is to make a balanced diet a priority. Now, that in no way means sad diet foods and avoiding Tim’s on the way to class. Instead, making sure your arsenal is stocked with nutritious and budget-friendly recipes is a great way to make sure you aren’t surviving on instant ramen alone. Here are some fast and easy recipes to help you nail this school year.

Summer Rolls

Vietnamese summer rolls sustained my withered body during this summer’s heat wave, but this cool, refreshing dish is also a fast and simple lunch or dinner all year round. All you need are: rice paper sheets, vermicelli noodles, a protein of your choice (I use baked tofu, but shrimp is most authentic), and any veggies you have lying around your fridge chopped into thin sticks (I like a bed of lettuce with carrots, cucumbers and peppers). Wet your rice paper sheets in warm water until they reach a pliable and gummy texture, fill with whatever your heart desires, and then roll into a burrito-like shape. A few shakes of fish sauce inside the roll really makes it, if you have a bottle lying around (which you definitely should). This is the perfect dish for cleaning out your fridge, so don’t be too precious with it. Make sure to dip your rolls in a peanut sauce for a well-rounded but light meal.

Oven Fajitas

One great way to save time cooking as a student is a “set it and forget it” meal, where you throw everything in the oven in one swoop and just wait. My go-to is Budget Bytes’ chicken fajitas. Throw some oiled and seasoned sliced chicken breast, peppers, onions (and whatever else you’d like) into an oven at 400 F for 35-40 minutes and then boom — dinner. You can eat it over rice on the go, or my preference, in a tortilla with some salsa, sour cream, and guacamole. These one pan recipes are perfect for students living in packed apartments, where too many dishes clogging up the sink can lead to some unsavoury altercations. I’d also recommend Budget Bytes in general as a great resource for other simple, cash-saving recipes — I know I’ve relied on them for the past four years.

Veggie-Packed Quiche

Now, I can imagine many reading this are perplexed at the concept of making a quiche as being an easy, student-friendly recipe, but I promise it’s simpler than you think. Quiche is truly the perfect meal-prepping food, as it works for lunch or dinner with just the accompaniment of maybe a side salad or soup. One recipe I love to batch-prep on weekends is a veggie quiche, packed full of whatever produce is in season. The mix of fibre from the veggies, protein from the eggs, and carbs from the cheese and crust (premade of course, we’re not Nigella Lawson here) makes quiche a super nutritious quick meal idea that will last in the fridge and keep you energized throughout the school day.

Big Boy Salad

I am of the firm belief that salad can be fun if you’re willing to put in a little bit of effort. And the salads I make are not diet-y, basically-just-eating-water bowls of sadness. The key to a salad (or “bowl” as bougie establishments have begun to dub them) is balancing the ratio of grains to vegetables to fun add-ons. So, as the weather turns, I like to make a fall salad with kale as the base, adding in farro, and topping with roasted sweet potato, thinly sliced apples, a bit of goat cheese, and some nuts like walnuts or pecans. Now, while I think that sounds delish, this formula can be adapted to any taste. Just keep in mind: base (kale, spinach, lettuce, arugula…), grain (rice, farro, quinoa, couscous…), and protein-filled add ons (meat/tofu, nuts, seeds, cheeses, hemp/flax/chia seeds…).

Sweep the Fridge Shakshuka

Shakshuka is another recipe that can be simple or made fancier depending on your time and the ingredients you have on hand. In its most basic form, Shakshuka is a stewy tomato dish with eggs poached inside. Start by frying up some onions and garlic. Once fragrant, dump in a can of diced tomatoes (obviously fresh chopped tomatoes are ideal, but we live in Quebec so we make do). Season with salt, pepper, cumin, cayenne, and other spices to your liking. Once the sauce is reduced and the flavours have melded nicely, create divots in the sauce with a spoon and crack in a few eggs and cover until cooked through, but with a nice, jammy yolk. Top with herbs and/or feta to your liking. This dish can be made entirely out of inexpensive pantry staples, and is a warm, comforting and filling dish easily paired with some nice crusty bread for dipping.

 

Graphic by James Fay

Categories
Student Life

Fast and yummy vegan recipes

Vegan Chocolate Chip Oatmeal Pancakes. Photo by Elisa Barbier

Quick, healthy and filling dishes for students who are always on the go

Being a student isn’t easy. Being a healthy student when living by yourself can quickly become mission impossible. Juggling classes, part-time jobs and a social life, time constraints often lead students to eat take-out or simply skip meals. A remedy for this could be to try out two of my favorite recipes from HurryTheFoodUp and Pretty Bees—both websites offer quick-to-make vegan, vegetarian and gluten-free recipes.

Vegan Chocolate Chip Oatmeal Pancakes

By Hauke Fox on HurryTheFoodUp

Serves four people.

Preparation time: five minutes. Cook time: 20 minutes.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons sugar
  • 1/3 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup cooked steel-cut oats
  • 1/3 cup canola oil, regular or organic
  • 1 1/2 cups non-dairy milk
  • 3/4 cup dairy-free chocolate chips
  • Vegan spread for frying
  1. In a large bowl, whisk together the flour, baking powder, salt, sugar and cinnamon.
  2. Add the canola oil, non-dairy milk, vanilla extract and cooked steel-cut oats. Stir to combine.
  3. Add the chocolate chips and stir until evenly mixed. Set aside for a few minutes—you will see the batter puff up because of the baking powder.
  4. Heat the vegan spread in a skillet over medium heat.
  5. Once the spread is sizzling, pour a tablespoon of the batter into the pan. Reduce the heat slightly.
  6. Watch the pancake closely—when the edges start to firm up and look cooked, use a spatula to flip the pancake carefully.
  7. Cook until golden brown, usually two to four minutes on each side. Remember to add more vegan spread to the pan between each round of pancakes.

Vegan Chickpea Curry

By Kelly Roenicke on Pretty Bees

Serves three people.

Preparation time: 10 minutes. Cook time: 15 minutes.

Ingredients

  • ½ cup basmati rice
    Vegan Chickpea Curry. Photo by Elisa Barbier
  • 2 pinches of salt
  • 2 small onions, chopped
  • 2 tablespoons olive oil
  • 2 cloves of garlic, chopped
  • ½ lime, juice
  • 1 to 2 tablespoons curry paste or powder, to taste
  • 1 can (1.5 cups) coconut milk
  • 1 can (400g with liquid) chickpeas, drained and rinsed
  • 1 to 2 tablespoons soy sauce, to taste
  • 2 medium tomatoes or a handful of cherry tomatoes, chopped. (The sweeter the better).
  • 1 cup basil leaves, chopped
  • 1 teaspoon maple syrup or sugar
  1. In a pot, add rice to 500 ml of water. Throw in a pinch of salt and bring to a boil. Keep an eye on the rice. When the water is boiling, put a lid on the pot and reduce the heat to low. Cook for another 8 to 10 minutes until the water is fully absorbed by the rice.
  2. In a large pan, cook onions in olive oil at low-medium heat until the onions start to soften and turn clear, about five minutes. Add the garlic and cook for another minute.
  3. Add one tablespoon of curry paste and the milk, stirring until the curry dissolves. Add another pinch of salt. Add more curry paste to taste.
  4. Add the chickpeas and soy sauce, and cook on medium heat for about five minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.
  5. Add the tomatoes, basil and lime juice, and gently simmer the curry for another two minutes. Add more soy sauce to taste and stir in maple syrup or sugar.
  6. Serve the curry in a bowl over rice.
Categories
Student Life

Blend your way to a better body?

Graphic by Marie-Pier LaRose

Are smoothie cleanses all they’re cracked up to be?

Valentine’s day just passed and spring break is fast approaching. If you have a special someone, then they probably gifted you chocolates, of which you ate eight times the “recommended serving size”. If you spent everyone’s favourite corporately sponsored holiday alone, then you probably drank too much and woke up face down in a heart-shaped box filled with empty wrappers and regret. Either way, you’ve got to clean up your act, lest even Instagram filters fail to hide your shame.

Graphic by Marie-Pier LaRose

 

Cleanses and detoxes are all the rage. Celebrities swear by them and food bloggers praise them. Rumours about the dangers of fat, salt, sugar, gluten, soy, dairy, and meat abound, with many (often self-proclaimed) health experts recommending the banishment of these substances from our diets. Detox cleanses promise improved energy, better digestion, better concentration, clearer skin and, most importantly: weight loss.

 

I decided to try out the Dr. Oz 3-Day Detox Cleanse.This one is doctor recommended (and presumably Oprah-approved). The detox calls for four massive smoothies per day composed of whole fruits, vegetables, and various add-ins – conveniently allowing this detox to meet my personal criteria of not starving to death. According to Dr. Oz’s website, the idea is to remove artificial flavours and chemical substances from your diet to give your body a better shot at optimal health. It’s also pretty convenient: all the ingredients are readily available at local stores.

 

See you on the other side, vodka and falafel.

 

Day 1: The first smoothie of the detox is pretty tasty—but the redness of the raspberries isn’t enough to overpower the almond butter and spinach, resulting in an unattractive, sludgy-looking colour. The second smoothie is a beautiful green colour, but is horrifying in taste. The flavour of the four stalks of celery, whole cucumber, and kale really cut through the tastier components. I sip the smoothie from about noon until 6 p.m., grimacing every time. I skip the “snack smoothie” (a repeat of your favourite drink). The dinner smoothie is delicious, despite the weird spiciness of the cayenne pepper. Evaluation: I don’t know if I can face the celery drink again. Maybe I can learn to love my acne and muffin-top.

 

Day 2: Got to pee. This is a constant theme throughout the day. The lunch drink goes down much easier today and my confidence is renewed. Alas, after the dinner drink I crack and make some kale chips. That’s not cheating—there’s kale in this diet, right? Evaluation: I skipped the snack smoothie again because I was just too full from the lunch smoothie. I feel pity toward the less evolved humans who still depend on solid food.

 

Day 3: The breakfast smoothie was excellent today. But disaster strikes when I’m too busy to drink the lunch smoothie (it still takes a lot of concentration to down). I go out to a social commitment around 9 p.m. with a headache, an empty stomach, and a now completely unappetizing, lukewarm kale/celery/cucumber smoothie in hand. I ceded defeat for the evening, going to bed hungry. Evaluation: Eating essentially nothing all day except for the breakfast smoothie is terrible. Urination remained an important theme throughout the day.

 

Final thoughts: I’m happy to be chewing food again. I didn’t lose any weight, but I do feel full of energy and the persistent patch of acne on my cheek has disappeared. I’m calling this a win.

 

“I think that we value health, even though in many ways it doesn’t play out in our life, but it’s something we know is innately important,” said Gabriella Szabo, a nurse and health promotion specialist at Concordia Health Services. “[Detox] seems to be the trend now, and purification has been part of human ritual for all of time. The idea of being cleansed and purified connects with us somehow.”

 

However, Szabo is quick to warn me of the false promises a detox holds: “A lot of detox cleanses—if they’re not dangerous—are expensive and a waste of funds. Or they’re very imbalanced when it comes to nutrients.”

 

Indeed, Szabo examined the Dr. Oz 3-Day Detox Cleanse and, although it did very well on vegetable and fruit servings, it lacked fat and protein. Any weight loss experienced during this diet is just water weight because of its low sodium content, Szabo explained. As for the notion that our bodies need to be “detoxed,” Szabo says that a well-functioning human body takes care of its own clean-up.

 

In reality, this detox probably made me feel so good because it forced me to consume foods that most of us don’t normally get enough of: fruits and vegetables. Szabo mentions that this is the first thing she suggests when students approach her for advice on eating a healthy balanced diet. She noted that a balanced diet is a special challenge for students when a piece of fruit costs a few dollars on campus, while a few steps away are nearly equally priced hamburgers.

 

In sum, Dr. Oz taught me the value of eating a healthy serving of fruits and vegetables on the regular. Szabo’s recommendation for optimal health is to consistently eat a diet that meets the standards outlined by Health Canada and to exercise regularly. Also, I had a revelation: the limiting factor to how many vegetables I can consume has been the amount I am willing to chew in a day. For this reason, I’ll continue blending veggies into  my morning smoothies, but I’ll stick to solid food the rest of the day.

 

Breakfast smoothie:

1 cup water

1 tbsp. flax seed (ground, unless you have a very powerful blender)

1 cup raspberries

1 banana (freeze this the night before, it will cool your smoothie)

¼ c spinach (stop lying to yourself and pack the spinach down)

1 tbsp. almond butter

2 tsp. lemon

 

Lunch smoothie:

4 celery stalks

1 cucumber

1 cup kale leaves (pack it down, you pansy)

½ green apple

½ lime

1 tbsp. coconut oil

½ cup almond milk

1 cup pineapple

 

Snack smoothie:

Repeat favourite drink

 

Dinner smoothie:

½ cup mango

1 cup blueberries

1 ½ cups coconut water

1 cup kale

1 tbsp. lemon

¼ avocado

¼ tsp. cayenne pepper

1 tbsp. flax seeds

 

Categories
Student Life

In a Nutshell: Black Bean Tofu Tacos

1 part vegan-friendly, 1 part health-conscious, 100% delicious. Photo by writer.
1 part vegan-friendly, 1 part health-conscious, 100% pure spicy deliciousness. Photo by writer.

Sometimes, nothing can beat a craving for some good ole’ Mexican fare, and with the availability of inexpensive options only a couple blocks from Concordia, many of us students simply cannot resist temptations. But while the fried crispiness of the tacos or the cheesy goodness of the enchiladas may have our taste buds declaring “Me gusta!” our bodies reactions to these fiestas of flavors are unfortunately at the other side of the spectrum.

Let’s be honest, who can say no to that beautifully colored basket of homemade fried tortilla chips, paired so eloquently with sour cream, guacamole and salsa? And come on, vegetable fajitas? That HAS to be healthy! A basket of chips, 6 flour tortillas packed with oil soaked vegetables and smothered with sour cream and guacamole later, you’re leaving that place with a little more than you bargained for calorie and fat wise. Mexican fare is a social thing, and we as students know that when the craving hits, nothing can beat indulging with friends over a couple beers.

Luckily, I’ve come up with a lighter take on our beloved comfort food-and one that is vegetarian and vegan at that! This healthier version promises a big serving size, for a fraction of the calories and fat.  Good carbohydrates, such as whole wheat flour and black beans will provide you with more energy for longer periods and will help you fight fatigue while lowering your chances of storing excess carbs as fat, as opposed to lesser quality carbs found in fried tortilla chips or white flour tortillas.

Tofu is a cost efficient and excellent source of protein for any vegetarian/vegan out there, delivering about 10g of feel-full protein per serving, while providing you with healthy omega 3 fats, which contribute to your overall health. And did you know that spicy foods such as cayenne pepper and salsa can speed up your metabolism resulting in faster calorie burning? It’s true, so load up on the spice! With all the great benefits you will reap from this dish, I suppose you could afford to kick back on your patio with some friends over a beer-or two. A student deserves some fun in their life, right?

Fiesta Black Bean and Tofu Taco Shell
Serves 1

INGREDIENTS
Cooking spray
1 whole wheat soft tortilla
3 oz. firm tofu, crumbled
¼ cup canned black beans, drained and rinsed
¼ cup canned corn, drained and rinsed
¼ cup red pepper, chopped
¼ cup baby spinach, chopped
3 tbsp. prepared salsa
Pinch of chopped cilantro
Pinch of cayenne pepper
Salt and pepper, to taste
Lime wedges
Optional garnishing- ¼ avocado wedge, dollop of Greek yogurt (for non-vegans)

INSTRUCTIONS

1. Heat oven to 400 degrees F. Lightly cover both sides of the whole wheat tortilla with cooking spray. Place tortilla in an upside down muffin tray, pushing the center of the tortilla in an indentation in the middle of the muffin tin. Bake until crispy and golden brown alongside edges-approximately 5-7 minutes.

2. Meanwhile, drain tofu by placing it between two cloths and applying pressure. Lightly coat a skillet with cooking spray over medium heat. Crumble tofu and sauté it until lightly browned, approximately 5 minutes.

3. Once tofu is lightly browned, add black beans, canned corn, red pepper, prepared salsa, cayenne pepper, salt and pepper. Sauté together until peppers are slightly softened, approximately 5 minutes. Once they are softened, remove pan from heat and add your cilantro.

4. Place chopped baby spinach at the bottom of your taco shell and cover with the tofu and black bean mixture. Place extra portion alongside your taco shell. Garnish with a couple slices of avocado and a dollop of Greek yogurt (optional for non-vegans) and some fresh lime. Buen Provecho!

 

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