My aunt gave me some birthday money back in September that I couldn’t decide what to do with. I knew I wanted something for my teeny tiny student kitchen, but I didn’t quite know what my new toy would be. As my schedule got busier and busier, with a part-time job consuming most of the “free” time I had when school was over and done with, I realized that a slow cooker may be a great fit for my increasingly hectic life. So, in December, I got my hands on my very own crock pot and got busy right away with a yummy recipe from scratch! I hope you like it as much as I did! I think I’ll be making a vegetarian chili next…
I love omelettes for a quick lunch or dinner. I often make tomato and cheese omelettes, but adding a bit of basil pesto to the beaten eggs before adding them to the skillet made this particular one stand out!
I have posted about lasagna before, but this recipe merits its own post.
I really like lasagna because it’s a great way to maximize your returns in the kitchen. I tend to make a lasagna every couple of weekends, because I can afford to spend a bit longer cooking and I get 5 to 6 meals out of it (of course, if you’re cooking for more than one person this may not apply to you). And, with Fall firmly setting in here, there’s nothing like a piping hot pasta dish to warm up my soul.
Back in early September, my friend Annemarie turned 22. To celebrate, I had her over for lunch and made her this chicken with grilled zucchini, lemon mint couscous, and these delicious grilled tomatoes. There’s something about roasting or grilling tomatoes that brings out their tangy sweet flavour, and I thought it would go well with the rest of the hot meal.
For some reason, I was set on “stuffing” the tomatoes in some way, but I didn’t want to take away from their natural taste or their nutritional value. I ended up mixing the chopped up tomato pulp with a bit of grainy dijon mustard, some olive oil, and dried sage, then refilled the tomatoes with the mixture. It was a winning combination — Annemarie and I both used the mustard-tomato juice as an extra sauce for the couscous, and I finished the meal wishing I’d made more! I particularly liked how the dijon didn’t overpower the tomatoes’ flavour, and I am seriously dreaming of making these again.
Grilled cheese is so good. Seriously — there are very few situations in which I would refuse a grilled cheese sandwich, I am kind of obsessed.
But, unsurprisingly, I am always looking for ways to make my grilled cheese sandwich better. More interesting. More delicious!
I think chicken is probably my favourite kind of meat. It is widely recognized as the most versatile meat there is out there, and because I recently reintroduced meat and poultry into my diet, I feel like I’m discovering a whole new world of options and recipes.
I visited my friend Brandon in Toronto a few weeks ago and we whipped up a delicious dinner based on ingredients we found in the fridge: chicken, herbed cream cheese, sundried tomatoes, and fresh basil and sage. We grilled some asparagus and made a salad, and had ourselves a veritable feast!
I got 2 pretty ears of corn in my CSA, so I decided to make the most of them and roast the kernels for maximum flavour. Plus, it’s dead easy to do: turn your oven on, and pop the corn in, husks and all, for half an hour. Have you ever heard of easier prep!?
I combined my yummy roasted corn with some roasted cherry tomatoes and barely-steamed yellow beans, also from my food share. I dressed the whole thing with lemon juice and grainy dijon, and the resulting salad was light, sweet, and tangy. I’m so happy I have leftovers!
When I’m in a rush to make a meal, I will often make an omelette. Omelettes are quick, cheap, and healthy, and with a slice of toast or a few crackers, it’s a completely balanced meal. Omelettes are also a great way to use up leftover vegetables — I usually chop up whatever I have in the fridge, sprinkle some cheese and herbs on top, cover the whole thing, and finish getting ready while it finishes cooking.
The secret to a perfect omelette is to cook it at the right temperature and leave it undisturbed until it’s ready. Because you’re not moving the eggs around, it takes time to cook the mixture fully through. Keeping the heat on medium-low allows the eggs to cook without burning or sticking to the pan.