Cold Balsamic Roasted Brussels Sprouts and Butternut Squash Salad

Welcome to Part 2 of my Balsamic Roasted Brussels Sprouts and Butternut Squash. Need a refresher on part 1? Check it out HERE

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Since I have been insanely busy with school lately I have been trying hard to think of dishes that I can make that will transfer into an awesome lunch the next day. However, eating the same thing for 3 days in a row gets boring, so switching it up a bit keeps my tongue and belly happy. So why not take some leftover veggies, add some protein, eat it cold and call it a salad?

This is so unbelievably easy that it can be done the morning of, and really it doesn't even need a recipe but I felt compelled to share because it tastes so darn good.

Cold Balsamic Roasted Brussels Sprouts and Butternut Squash Salad
Time: 5 mins            CPS: $0.60                 L of D: Undergraduate

- Left over Balsamic Roasted Brussels Sprouts and Butternut Squash (recipe here)
- 1/2 cup Chickpeas
- Small handful of Dried Cranberries
- 1 Tsp of Balsamic Vinegar
- A bit of lemon zest

Put all ingredients in a dish. Pour over balsamic vinegar (I just wanted an extra little kick to boost the flavour).

Eat cold. I found it best at room-temperature

Yep. THAT IS IT. I am not lying to you. But here is my suggestions for a few additional ingredients you may want to add if you are feelin it.


- Sliced Almonds?
- Goat cheese?
- Feta cheese?
- Anything you want really!

Zucchini, Goat Cheese and Sundried Tomato Roll-Ups

Another great little party treat that works anytime of the year, but how fitting are the colours for the holiday season? Funny thing is.. I am pretty sure I originally made these in the summer.

Ah well, just like the last holiday-potluck-appetizer-deliciousness seen here Cranberry Green Onion Cheese Pinwheels, these are ridiculously easy and super cute. So make them. Just do it.

Make them.

And then tell me about it. Cuz I would love to hear it.

Cranberry and Green Onion Cheese Pinwheels

Hey everyone! Hope you are all having a wonderful holiday! Mine was great, filled with food and wine - all the best holidays are.

Now I know I should have posted this BEFORE the holidays, but things got a little crazy and well... it didn't happen so I apologize! BUT that doesn't mean it is too late to make these - just call them something different. At the holiday party I went to, they were called "Red and Green Pinwheels".

Funny how the mind works eh?

Mango, Avocado Fresh Rolls with Soy Peanut Dipping Sauce

The name says it all. Fresh rolls. Fresssssshhhh. Ahhhh....

Traditionally found at Asian restaurants with shrimp or pork. Which are quite delicious. But yall know me and I like to switch things up a bit. I just think the colours are sooo perdy. Also I want to show you all how easy this can be! It is still a process, and may take a few tries... but it is not untouchable!

Makes a great little snackie for yourself, or awesome dish to bring to a potluck. Personally, with the amount of prep this takes, I make it worth my time and make a whole whack of them at a time.

Red and Golden Beet Salad with Red Onions and Oranges

I found golden beets at the market today! How exciting! Well, it is exciting for me - shut up I know I am a foodie nerd. Listen, I watch the food network all the time and they always use beets with beautiful colour - red, golden, rainbow.. simply amazing. And I NEVER get to do that! One reason is because I am poor, but mainly it is because of where I live. There isn't a whole whack of variety in produce all the time. And that is okay with me, because that means they are not shipping food from all over the world only to rot in my fridge a day after I get it.

Anyways, I found these bad boys and I think they were super cool. So I wanted to show em off in a gorgeous salad. So I did. And I liked it.

It is super easy, light and refreshing. Makes me feel... summery.

Blue Cheese, Fig and Caramalized Onion Crostini

Final recipe with figs here today. A few posts ago I introduced figs as my New Food Challenge #6. Since figs are a delicacy in the student world, I tried my best to stretch my dolla and make 3 different smple recipes. Now I know there are a hundred thousand other recipes that you can do with figs. I tried to pick some easy ones that showcase the true figgy flava. But this is all this poor student can afford for now.  I stuffed figs with goat cheese and drizzled them with honey and thyme THEN I wrapped them in prosciutto and blue cheese and topped with a little balsamic reduction. But I left the best for last. Well my fave anyways. AND they are so pretty. Don't you think? Bring these to your next party and I guarantee a show-stopper moment.

Baked Prosciutto Wrapped Figs Stuffed with Blue Cheese and a Balsamic Reduction

Some of you may or may not remember the amazing birthday dinner my foodie friend made for me a few months ago. Well if you can recall, one of the appetizers she made me consisted of Prosciutto Wraped Figs Stuffed with Blue Cheese and they were absolutely friggan fantastic. At the time she couldn't find fresh figs, only dried, but they were still SOOOOOO good. So now that I had my hands on fresh figs, how fitting would it be to try and replicate what she did and add a little spin.

Goat Cheese Stuffed Figs with Honey

Last post I introduced the New Food Challenge #6: Figs. So here is the first thing I tried with them. Super super simple and easy. Except it didn't turn out....perfect. The figs weren't ripe enough, I cut them too far down so they starred out, and I think I over cooked them because they were a bit mushy....*sigh* 

But like I mentioned last post, these babies are not uber cheap, therefore I wasn't about to throw them out and start over. I was gunna eat them anyways. And guess what? I liked them. A lot. I thought it tasted delicious. So I am going to write about it and correct the mistakes. Because in my opinion... this will impress the PANTS off of anyone you serve this too! SO THERE.

Beet, Avocado, Goat Cheese and Arugula Salad

It's April. Which is the end of the semester. Which means papers, assignments and final exams. Which means a lot of late nights and even more coffee.

Since it is just the beginning, I am trying to make sure I start the month off right by actually eating some veggies. Not sure how long it will last... but hey... at least I am trying right?

Well I am mac and cheese yesterday. But no one has to know about that really.

Bacon and Roasted Cauliflower Soup

Cauliflower is... well kinda boring. Sorry but it is.

 

How do you make something not boring? You bacon-fy it.

Baconfy you ask? Yes, baconfy - the art of adding bacon to something to make it exponentially better.

Not only did bacon make this soup taste better, it changed the colour...to a less desirable colour. But don't think about that! Think about the fact that there is bacon in it! Problem solved.

 

And really, when you consider how much bacon per seving is used in this recipe, it is actually extremely healthy. I mean it is literally just pureed veggies. So eat, guilt free (my fave way to eat)

Quinoa with Corn and Edamame

Last post we learned how super awesome quinoa is.

But, I also learned that on its own... is pretty plain Jane. Nothing against Jane or anything, but that is just not how we roll over here at the Gourmet Student.

We put the extra in extraordinary.

Plus I was bored and needed to use the edamame in my freezer because they were starting to look a little .. blah.

Spiced Carrot Salad with Pumpkin Seeds

Are you that annoying person in class munching on carrots? Crunch, crunching away while the prof is lecturing.Chopping your jaw down on those orange nubbins? Crunch crunch crunch.... crunch... Please just stop, I can't hear what the prof is saying...I can hear inbetween crunches.... I can't hear my friend next to me.... I can't even hear my own thoughts!!!!!!! CRUNCH CRUNCH.

Not you? Okay... that is totally me. I admit I am a carrot munch cruncher. BUT I know I am not alone.

Balsamic Pear and Goat Cheese Dip

What better way to show up to a party, then with a bottle of wine? Or perhaps a 26er of Jack Daniels? Maybe some Tequila? Or perhaps one BAD ASS dip. 

Although some may prefer some alcohol ... ... hmm... I say I prefer the dip. Well this dip at least. 

How To: Bedazzle your Veggie Tray

Tired of your boring veggie platter? Carrots, celery, broccoli and maybe some peppers. It is definitely easy I'll give ya that. And its a healthy tid bit to your party spread. You can even buy them pre-made at the grocery store (although it may cost you an arm and a leg). 

How many times does this happen to you. 

-You decide to host a party. 

- You think of some awesome snack ideas

- Day of, you go pick up all the ingredients at the grocery store and realize - crap there is nothing good for me on the menu, lets throw in a veggie tray

Bah ...always an afterthought. 

Lemon Mushroom Bruschetta

I know bruschetta is typically toasted bread topped with tomatoes and onions and garlicy goodness.

Well I am breaking the rules today.

I am putting something else on top of toasted bread. Mushrooms. And cream cheese.

I feel a bit naughty.

Go ahead and try to stop me.

Grilled Eggplant, Tomato and Basil Salad

Its hot. Wicked hot. So unbelievably hot that I have barely left my bedroom in 2 days because I have a tiny little air conditioner jammed in the window.

My one bedroom apartment has begun to melt. The doors won't close properly because the wood has expanded due to the humidity, the floors have begun to sweat. Whether to open or close the windows is in constant debate.

The thought of turning on my oven, or even a burner on the stove top just makes me sweat. Last night I went to Subway for dinner just so I can sit in an air conditioned building for half an hour.

But I can't live off Subway (Well ya I could, Jared did it).

Which leads me to -  salads and bbq.

Maple Apple Cheddar Tart

Final recipe from my crescent roll collection and I must say, this is definitely one you need to keep an open mind about. Apples and cheese may be a classic combination but adding the element of maple syrup? Hmmm... even I needed a bit convincing on this one. It all started when I was trying to find a recipe that combined apples and cheese while using a "tart". I immediately stumbled upon Anna Olson's Maple Apple Cheddar Tart. It looked pretty and intriguing...then I saw it. The ingredient "maple syrup". Huh? Seriously? No way. Okay Anna, what were you thinking here? But since she IS a superstar, I have to give her the benefit of the doubt and plus since I am revamping the recipe to make it my own, I can always just leave it out.

Sweet and Spicy Roasted Chickpeas

I am a huge snacker. I admit it. I love to snack. But more than that, I love a crunchy salty snack. Yep - I have a salt tooth. Eating chips/popcorn/pretzels can be considered one of my hobbies. Oh man, ESPECIALLY during exam time. A little studying, a little crunching. Come oooonnn ya'll know what I am talking about, we have all been there.  But clearly this isn't something I should be doing everyday (although I want to). So when I stumble on a healthy way to cope with my snack craving, I jump all over it.


Okay so chickpeas. How does that solve anything? Chickpeas are mushy. Well, let me tell you something, magic happens in that oven of yours. When you roast chickpeas, they actually become crunchy - like nuts! Seriously, it is insane. Another awesome thing about this is, chick peas are like a blank canvas. There are so many spice combinations out there to use, I guarantee there will be something to please everyone. A healthy, protein-rich quick and easy snack. Wicked.