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!

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!

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?!)

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!

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?

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.

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.

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.

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.

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.

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 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.