Hoisin Glazed Chicken with Orange Rice

So this is going to be a 2 part recipe. The chicken and the rice. Can be eaten together, or use separately. Either way, they are both delish and easy. Sometimes as a student, I end up cooking and eating just one thing. For example - the other day I made mashed potatoes, and just ate those. HA. So complete. Therefore, I am attempting to make sure I eat more whole and complete meals *please note I did have a veggie on the side, it just didn't fit on the plate!

Have you tried hoisin sauce before? It is a Chinese dipping sauce - or - how I usually explain it to people is that it is like a Chinese bbq sauce! It is extremely flavourful and taste amazing with chicken - so why not? And ORANGE RICE? Wha??? It was SO good. But I need to make an important note about this - PLEASE DO NOT USE CHEAP CONCENTRATED FAKE ORANGE JUICE - it will actually taste like chemicals - honestly I have tried this - so please, please don't. Please for me? Kay thanks.

Butternut Squash Mac and Cheese

Mac and Cheese. Ultimate student food. There is no denying it. We will all eat it at some point in time.
It is quick, cheap, and tasty. My three favourite things in life. However, it is clearly one of the most processed thing we can consume.

But sometimes, we just have to have it. Regardless of what the labels say we just have to have it. So my tummy and brain decided to compromise and we met in the middle. Remove half the powder stuff and add veggies. I think it works... at least gets the craving under control.

Pasta with Broccoli Goat Cheese Pesto

Love broccoli. Mini green trees, who wouldn't love them. But what do you do with the stems? I feel like it is a waste to throw it out, however it is woody and a big stringy so not the best part to just eat raw.

Why not hide it somewhere, but let it still feel like it is important? Like a sauce of some sort. Or a pesto. Excellent idea if I do say so myself!

Butternut Squash Ravioli with Lemon Brown Butter Walnut Sauce

Ravioli - The Cheater Version

Wait...Ravioli?!?! Are you insane?!?!

Is that what you are thinking? Sounds about right. But comeon! I thought we had a better relationship than that, don't you trust me not to direct you towards some unbelievably hard recipe that no one way in heck you could accomplish? HAVE FAITH!

Hoisin and Garlic Baked Salmon

When I visit the parentals, I usually get a care package to take back with me made by my dad. It usually contains chicken, cheese and butter (as if I can't find that stuff where I live ahah). But this time, I got a real treat.

Salmon. 2 pieces to be exact.

 

Which used to be even better, but now I live with my bf and have to share the other piece with him. Dam... so many compromises.

Butterless Butter Chicken

Do you love Indian food? Do you know what restaurants in your area serve the real stuff? The authentic dishes? Do you know how much butter is actually in butter chicken? Do you consider yourself a connoisseur when it comes to butter chicken? Really? You do??

Well good for you.

Because I don't.

Beet and Goat Cheese Risotto

It's the big V-day tomorrow and I have the perfect dish. Why? Because it pleases both the coupled and singles out there. Hear me out...

Lemon, Asparagus, Pea and Goat Cheese Risotto

Date night again and this time, we are taking things up a notch with the infamous risotto. "Oh no not risotto! Leave it to the chefs in the restaurants!" HA - no way, we ARE professionals, especially if you wear a hat in the kitchen. At least that is what I like to think.....*awkward silence*

 Anyhoo....You know my general rule that anytime I am cooking with wine, it ends up being a special meal because I am not about to use up my weekend fuel on a weekday dinner. But the main reason why this dish is for date night is because it does take quite a bit of time and attention and if I am putting THAT much effort into something, I may as well share it with someone.

Last post I introduced the concept that anyone can make risotto.... which is true...mainly because you can put anything in it and it will taste great. So feel free to experiement, thats what I did and it actually turned out wonderful.

Lemon, Asparagus, Pea and Goat Cheese Risotto
Time: 1 hr.         CPS: 4 servings ($2.61) without wine ($1.86)    L of D: Graduate

•  About 5 Asparagus Spears
• 1-2 cups of frozen peas
• Zest of 1/2-1 lemon
• 3-4 heaping spoonfuls of goat cheese
• 1/2 small onion or 1 shallot
• 1 1/2 cups of Aborio rice
• 1 cup of dry white wine
• 4 cups of chicken stock
• Splash of olive oil
• Salt and Pepper

Begin by setting up your basic risotto recipe. For detailed instruction, read here for my step-by-step instructions on how to make risotto.

Short form: Heat chicken stop in a pot on the stove. Chop onion or shallot and drop in a pan with olive oil (or butter) over medium high heat. Saute until translucent. Add aborio rice and toast until slightly golden brown. Add wine and all rice to soak up the liquid stirring occasionally. Slowly begin to add chicken stock to rice, one ladle at a time. Add a ladle, allow rice to soak up liquid stirring occasionally, add another ladle. Approx. 30 minutes total so far.

When you are nearing your last few ladles, you can start working on your other ingredients. Chop tough ends off asparagus and cut the rest into bite size pieces. In a frying pan, add a splash of olive oil and toss in asparagus. Toss around in frying pan for only a few minutes, until the asparagus turns a bright green. Remove from heat.

Once you have added the last of your chicken stock, and your rice is nearing al dente (slight crunch) add your peas. They take 1 minute to cook. Add lemon zest and asparagus. Add goat cheese and remove from heat. Give a few final stirs, add salt and pepper to taste and allow the residual heat to melt the goat cheese. No butter needed, goat cheese is creamy enough.

Garnish with asparagus tips and lemon curl so you look all fancy and shit.

How To: Make Risotto

Risotto - are you scared?

Well I'm not so snap out of it!

 Risotto is nothing to be scared of. In fact it is something to love. And a great recipe to have in your back pocket. Why is that? Because it is like a blank canvas on the road to flava town. Add anything you want to it and I guarantee it will taste great. The worst part about it though is that it takes a long time (in a student's world 45-1 hr means 3 chapters read or 2 tv episodes watched online). And you can't set it and forget it.

Mussel Marinara

It's date night again and instead of going out we are staying in for a romantic meal and a good movie. Now usually we up our budget a little and get ourselves something special, but the reality is, mussels are NOT that expensive. For a 2lb bag here in Ontario, it is only around $5... ya thats right... FIVE BUCKS! Which means there is room in the budget for dessert. Best day ever.

Gnocchi with a Pesto Cream Sauce, Cherry Tomatoes and Goat Cheese

A little while ago I wanted to make one of my good friend a birthday dinner. And even though I know she loves me and would be grateful if I fed her a can of beans, I still wanted to do something a little extra special. Birthdays are a time of celebration! Especially those quarter of a century ones .... haha

Yellow Chicken Curry ... with a Ton of Other Stuff

In my experience, a stir fry has been a staple in the student kitchen. It is an easy and quick way to get a whole meal that taste great. But there are only so many stir frys you can handle in a week. So, I turned my attention to curry! Same concept, cooking up a bunch of veggies, tossing it with a sauce and serving on rice. But since I was completely new to the world of curry, I often stuck to the jarred sauces (such as this one which is quite delicious in my opinion). 

Shrimp Pasta with Garlic White Wine Sauce

Do a little dance, make a little love, cook yummy food tonight...uh yea... cook delicious food tonight woo!

Yep that is exactly what I was singing when I was making this dish. Booty shakin and all. 

Easy Chicken Pot Pie Casserole

Switching things up here with my third crescent roll recipe. This time I use the pastry in a savory way by using them in a casserole. This recipe actually comes from a friend of mine who grew up in Sault St. Marie. The Sault is known for their very cold badass winters - and when its cold outside, there is nothing better than something warm and delicious to heat your belly. When she made this dish for me I was floored, it was so good yet so incredibly cheap and easy to make. Ever since then I have been making this dish for friends everywhere and there is yet to be a belly unsatisfied.

Baby Bok Choy and Tofu Stir Fry

A stir fry is recipe that should be a staple in every student's kitchen. But really the beauty of a stir fry is the fact that you don't need a recipe. You can use whatever vegetable, whatever protein, whatever sauce in an combination you like. So what am I even doing here? Just going to provide a few suggestions.

This stir fry is nothing spectacular - it is the sauce that makes it special. It is a classic stir fry sauce that has been used in my family for years. It is simple and quick and is awesome with any vegetables. In honor of the New Food Challenge #2: Baby Bok Choy, the star of this stir fry is - you guessed it - baby bok choy. I have also been experimenting with tofu lately. It is extremely cheap and packed full of protein-goodness.