Maple Mustard Brussel Sprouts

Quick little side dish for ya today. Keepin the veg interesting. This was literally an on-the-spot, use-whats-in-my-fridge, hey-what-the-heck kind of recipe. Its hard to even call it a recipe. And that is the best kind of recipe!!

This little concoction is nothing brilliant or new, but it is to get your mind juices flowin so you can have more fun in the kitchen and add some jazz to your veggies!

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.

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

Remember me?

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!

Balsamic Roasted Brussels Sprouts and Butternut Squash

Still going with my latest obsessions with brussels sprouts as mentioned in my Warm Beet and Brussels Sprouts Salad I have made a 2-part dish. That is why this recipe makes so much because what I did with the leftovers deserved its own post.

SO STAY TUNED FOR PART 2! (mostly because I think it is way better than part 1. However part 1 did serve its purpose and was delicious).

Here it is along side my delicious chicken - YAY gluten free meal!

Warm Beet and Brussels Sprouts Salad

BRUSSELS SPROUTS!!!!

Everyone hates these little guys. Why wouldn't you? They are mini cabbages. I always hated them as a child.

Well you would think I was pregnant or somethin because I have had some massive cravings from them (no worries friends and fam - I am NOT preggers and if I was.. what a horrible way to find out eh?!)

Poached Egg on Balsamic Onion Toast

Good morning all, or good afternoon for some. It is the last Sunday before the 2nd semester starts again, so I think it is worthy of a delicious breakfast don't you? Although this one is super easy, it is slightly time consuming. But it doesn't have to be.

The longer you cook your onions, the deeper of a flavour you will get. However, ain't no shame in a quick fix.

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?

Butternut Squash, Red Onions and Goat Cheese Pizza with a Balsamic Drizzle

Hey fellow blog reading foodies! I know it has been quite some time since I have made a post here. School and work appeared to have taken over my life. No seriously. I haven't eaten anything since my last post. Ya .. NOTHING... obviously kids. But I realized that post-writing has turned into a form of artistic expression, and I need to... express myself. Also, Come Dine with me Canada is back on... so inspiration is nothing but lacking! HA.

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.

Baked Tomato with Egg, Bacon and Cheese

Breakfast can be fun no? Especially when you do fancy things on a dime. Like bake an egg in a tomato. Madness I know!!!
I saw this recipe on one of my favourite blogs Poor Girl Eats Well. I like her philosophy. It says it all in the title.

Roasted Butternut Squash Soup with Coconut Milk

Butternut squash soup was one of the very first things I started making while in school that actually tasted good. I can't remember exactly when I started, or for what reason I chose this soup in particular, but it sure does have a lot of memories attached to it!

I've made this at my house, at friends house, for myself to freeze, for study parties. I've made this with many people together and I have made this on my own. I have taught people how to make this and I have made 100,000 versions of it.

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 and Honey Glazed Ginger Roasted Carrots

Okay, so now that the birthday month is over, and the chocolate holiday has passed, I suppose it is time to start eating some vegetables again. I suppose so.

Now I know I am a little late posting about these heirloom carrots (a.k.a purple and white carrots) because they are typically found in the late fall. But you can do ths recipe with any type of carrots. Even the genetically modified baby carrots that come in a bag.

The purple ones are my favourite! Even though there really isn't that much difference between the colors, I think there is a subtle sweetness to them. And the orange ones are more - carroty... ya you heard me. Whatever, eating purple food is cool and you know it.

Snack Tip: Chocolate Popcorn

Have a sweet craving? What about a salty craving? Oh crap you have both...

It is one of the greatest dilemmas of life. Sweet or salty.

Along with soft or strong Charmin toliet paper, regular fries or sweet potato fries...or most importantly ... shower before bed and sleep in but risk bed head... or get up early and guarantee gorgeousness.

So tough.

But luckily you can once again have both. This is a little trick a friend of mine taught me and I've been hooked ever since. Super easy, super duper delicious.

How To: Make Modeling Chocolate



Birthday cake I made for a beautiful lady. I actually did make this whole thing from scratch!

Following up on my post on Chocolate Buttercream Icing that focuses on turning ordinary box-cake into your own masterpiece. What is a cake/cupcake without some decorations?

Now if you have ever ventured into the world of cake decorating, you would know what I am talking about when I say fondant, gumpaste, marzipan, etc.... if not... don't worry about it, you are not missing much, all you need to know is that this stuff is quite difficult to make at home but extremely expensive to buy. Am I right? Or am I right.