tag:blogger.com,1999:blog-24799036825213103622024-02-07T19:34:45.128-08:00The Gourmet StudentAn epic story of how one girl left the world of Instant Noodles, Mac and Cheese and PB&J sandwiches behind and began a journey of gourmet meals on a student-budget.The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.comBlogger109125tag:blogger.com,1999:blog-2479903682521310362.post-41950431741578799842013-05-26T10:45:00.000-07:002013-05-26T10:45:54.299-07:00Maple Mustard Brussel Sprouts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEion9M80xv6rlNbotmjwhO8kLGZOk2_3-I7f-YQ9moETC_l2qBnlWhQu7tLeCGy8lT_C8FHQwXvLViHYGmzMb0e9GZUg2ZNI3NzLuGghm8IORE5TsifpvdtXCNIs1FPRZupAxxCktykR3lD/s1600/Maple+Mustard+Brussel+Sprouts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEion9M80xv6rlNbotmjwhO8kLGZOk2_3-I7f-YQ9moETC_l2qBnlWhQu7tLeCGy8lT_C8FHQwXvLViHYGmzMb0e9GZUg2ZNI3NzLuGghm8IORE5TsifpvdtXCNIs1FPRZupAxxCktykR3lD/s400/Maple+Mustard+Brussel+Sprouts.JPG" width="400" /></a></div>
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<span style="font-size: large;">Quick little side dish</span> 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!!<br />
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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!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_4asefqkT0O8iU4ZP46oOzlsTaoXDaJJuDYYB1UgRG9CswSnhMVSrOCM7MDsMTRXEHmNhJGe0kluOGiTwOUVC3DD6Ju9WxAvr7tBc9yXqW7PizOD_J3udY742L0MlBJevXKB868hH1d6n/s1600/Maple+Mustard+Brussel+Sprouts2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_4asefqkT0O8iU4ZP46oOzlsTaoXDaJJuDYYB1UgRG9CswSnhMVSrOCM7MDsMTRXEHmNhJGe0kluOGiTwOUVC3DD6Ju9WxAvr7tBc9yXqW7PizOD_J3udY742L0MlBJevXKB868hH1d6n/s320/Maple+Mustard+Brussel+Sprouts2.JPG" width="320" /></a>So look in your fridge, peek through your cupboards and see what you can come up with! Think of flavors you have had together before - for example look at my thought process:<br />
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brussel sprouts - bacon - don't have bacon - ham? - no ham - whats good with ham? - honey mustard - have mustard - honey? - yes have honey - wait, let's try maple syrup - ok mustard and maple syrup - let's go!<br />
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<span style="font-size: x-large;">Maple Mustard Brussel Sprouts</span><br />
<b>Time:</b> 12-15 mins. <b>CPS:</b> $0.75 <b> L of D: </b>Undergraduate<br />
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- 1 Cup of Brussel Sprouts<br />
- 1 Tsp of Dijon Mustard (preferably grainy mustard)<br />
- 1 Tbsp of REAL Maple Syrup<br />
- splash of olive oil or butter<br />
- pinch of salt and pepper<br />
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Cut nubs (or stems) off of brussel sprouts and then slice them in half. In a frying pan over medium-high heat, drizzle in some olive oil or butter. Add maple syrup and mustard and mix using a whisk. Add in your brussel sprouts and toss to coat. Let cook for approximately 8-10 minutes or until the brussel sprouts are tender and slightly golden brown on the edges.<br />
<br />The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com1tag:blogger.com,1999:blog-2479903682521310362.post-37044050399708145862013-05-20T14:24:00.000-07:002013-05-26T10:33:11.042-07:00Hoisin Glazed Chicken with Orange Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9BA9bX2FJyhcz4juPWdJfqZjZoH0ADT8iTBhMmFbf0ZsW0iUEHyVJ6rQ3gEHyEaDjFNghq-20JvKLH6jCqkr0J74X6BChFsyYF5RmIfqkcADR_qVm2uPznrNrJh-xlX0eiedTgaQdnn3/s1600/hoisin+glazed+chicken+with+orange+rice2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9BA9bX2FJyhcz4juPWdJfqZjZoH0ADT8iTBhMmFbf0ZsW0iUEHyVJ6rQ3gEHyEaDjFNghq-20JvKLH6jCqkr0J74X6BChFsyYF5RmIfqkcADR_qVm2uPznrNrJh-xlX0eiedTgaQdnn3/s400/hoisin+glazed+chicken+with+orange+rice2.JPG" width="400" /></a></div>
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<span style="font-size: large;">So this is going</span> 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!<br />
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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.<br />
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<span style="font-size: x-large;">Hoisin Glazed Chicken with Orange Rice</span><br />
<b>Time:</b> 1 hr (marinate), 25 mins pre/cook <b> CPS:</b> $3.25 <b>L of D:</b> Graduate<br />
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Chicken<br />
- 6 chicken drumsticks (or thighs, or 2 breasts)<br />
- 1/4 cup of Hoisin Sauce<br />
- 2 tbsp of Soy Sauce<br />
- 2 garlic cloves finely chopped<br />
- 1 tbsp of chopped/grated ginger<br />
- 2 tbsp of sesame oil<br />
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Rice (feel free to choose a different type of rice)<br />
- 1 cup of Basmati Rice<br />
- 1 1/2 cup of Orange Juice<br />
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Garnish (optional)<br />
- extra Hoisin Sauce<br />
- 2 Green Onions<br />
- 1 tbsp of sesame seeds<br />
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Mix together in a large bowl the hoisin sauce, soy sauce, garlic, ginger and sesame oil. Add in chicken and toss to coat. Put plastic wrap over top and place in fridge to marinate for at least 1 hr.<br />
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Depending on your rice, you may want to start now. I had to rinse my rice, so I did that first. READ THE DIRECTIONS ACCORDING TO YOUR PACKAGE. So really what you are doing here is just replacing the water with orange juice.<br />
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Once you are ready for your chicken. You can bbq, bake, or fry. I chose to bbq - over medium high heat, place chicken on grill for approx. 5 mins per side. The hoisin sauce has a lot of sugar in it so it will look "burnt" but it is not, it is CHARRED. Feel free to bake it at 400 degrees for approx. 20 mins instead. Whatever method you choose, have a side of hoisin sauce on hand and continuously brush on throughout the cooking process (every couple mins on the barbie, or every 5 mins in the oven).<br />
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Assemble - rice, chicken, sesame seeds and green onions. EAT. Enjoy.The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com0tag:blogger.com,1999:blog-2479903682521310362.post-52617767325631799202013-04-29T17:29:00.000-07:002013-05-26T10:32:45.925-07:00Butternut Squash Mac and Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqkK_CuPgAnxEet9X8zCrTI1c_-1DDYdlQDMMtgkVtY_m0TdBbZqd3Fasv0AHILV87f_1XsIlhyfluWZO1V1lkHg-yyCvMkDkZwe55x5ZQUQztXhwi8BWBj2vD3TH3YRjMGtEnaD5aNQSq/s1600/Butternut+Squash+Mac+and+Cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqkK_CuPgAnxEet9X8zCrTI1c_-1DDYdlQDMMtgkVtY_m0TdBbZqd3Fasv0AHILV87f_1XsIlhyfluWZO1V1lkHg-yyCvMkDkZwe55x5ZQUQztXhwi8BWBj2vD3TH3YRjMGtEnaD5aNQSq/s320/Butternut+Squash+Mac+and+Cheese.JPG" width="320" /></a></div>
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<span style="font-size: large;">Mac and Cheese.</span> Ultimate student food. There is no denying it. We will all eat it at some point in time.<br />
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.<br />
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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.<br />
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<span style="font-size: x-large;">Butternut Squash Mac and Cheese</span><br />
<b>Time:</b> 15 mins <b>CPS:</b> $0.45 (1/4 box) <b>L of D:</b> Undergraduate<br />
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- 1 box of mac and cheese (brand of your choice)<br />
- 1 tsp of butter (or according to box)<br />
- 1 splash of milk (or according to box)<br />
- 1 cup of cooked butternut squash<br />
- 1 handful of spinach<br />
- 1/4 cup of cheddar or marble cheese (or more.. obv)<br />
- 1 tbsp of Parm Cheese (optional)<br />
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Cook mac and cheese according to package. In mean time, take butternut squash and mash it with a fork or puree it in a blender.<br />
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Once noodles are cooked, strain and add back to pot. Add in spinach and butternut squash and give a good stir. There is enough residual heat to cook the spinach. Add about half the cheese-powder mix, butter and milk and stir.<br />
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You can do either one of 2 things here (or both actually).<br />
1. Stir in cheese and eat.<br />
2. Move mixture to a casserole dish and sprinkle cheese on top. Put under broiler for 5-6 mins or until cheese is bubbly and starting to brown. - this is the option you will see in the pic above.<br />
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Feel better about eating Mac and Cheese! WOO<br />
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<br />The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com0tag:blogger.com,1999:blog-2479903682521310362.post-18866245068757922562013-03-30T08:30:00.000-07:002013-03-30T08:30:12.762-07:00Cold Balsamic Roasted Brussels Sprouts and Butternut Squash Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIpF5FMOFk3NKDMLKiqtixS1pv0PrWfddbJs1b3stpzTR-rod4IfWdVbjgBAJPuMdoM81_WK2qV035bINu_3Yo9uxEjSZ10EvcVjQcyX4ySfGhc5mrlfpks52OrkriLR8E7w198ws4EA_1/s1600/Cold+Balsamic+Roasted+Brussels+Sprouts+and+Butternut+Squash+Salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIpF5FMOFk3NKDMLKiqtixS1pv0PrWfddbJs1b3stpzTR-rod4IfWdVbjgBAJPuMdoM81_WK2qV035bINu_3Yo9uxEjSZ10EvcVjQcyX4ySfGhc5mrlfpks52OrkriLR8E7w198ws4EA_1/s400/Cold+Balsamic+Roasted+Brussels+Sprouts+and+Butternut+Squash+Salad.JPG" width="400" /></a></div>
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<span style="font-size: large;">Welcome to Part 2 </span>of my Balsamic Roasted Brussels Sprouts and Butternut Squash. Need a refresher on part 1? Check it out HERE<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUv-AcHtKHgM-c2HfuTliSKHjC7YM7TC4vjeke7dLNLyP2TJYho8w7HCNw7PwLgFFred8q_pNczW1hsruNDeWbyqkurusLGGRmAC3t45QpN99d8WmOKBHsZPlrQwsBeF74npGmU1MGZC5j/s1600/Balsamic+Roasted+Brussels+Sprouts+and+Butternut+Squash3.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUv-AcHtKHgM-c2HfuTliSKHjC7YM7TC4vjeke7dLNLyP2TJYho8w7HCNw7PwLgFFred8q_pNczW1hsruNDeWbyqkurusLGGRmAC3t45QpN99d8WmOKBHsZPlrQwsBeF74npGmU1MGZC5j/s200/Balsamic+Roasted+Brussels+Sprouts+and+Butternut+Squash3.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remember me?</td></tr>
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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?<br />
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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.<br />
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<span style="font-size: x-large;">Cold Balsamic Roasted Brussels Sprouts and Butternut Squash Salad</span><br />
<b>Time:</b> 5 mins <b> CPS:</b> $0.60 <b>L of D:</b> Undergraduate<br />
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- Left over Balsamic Roasted Brussels Sprouts and Butternut Squash (recipe here)<br />
- 1/2 cup Chickpeas<br />
- Small handful of Dried Cranberries<br />
- 1 Tsp of Balsamic Vinegar<br />
- A bit of lemon zest<br />
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Put all ingredients in a dish. Pour over balsamic vinegar (I just wanted an extra little kick to boost the flavour).<br />
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Eat cold. I found it best at room-temperature<br />
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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.<br />
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- Sliced Almonds?<br />
- Goat cheese?<br />
- Feta cheese?<br />
- Anything you want really!The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com0tag:blogger.com,1999:blog-2479903682521310362.post-31893129374663841992013-03-21T09:58:00.000-07:002013-03-21T09:58:59.543-07:00Balsamic Roasted Brussels Sprouts and Butternut Squash<br />
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<span style="font-size: large;">Still going </span>with my latest obsessions with brussels sprouts as mentioned in my <a href="http://thegourmetcollegestudent.blogspot.ca/2013/03/warm-beet-and-brussels-sprouts-salad.html" target="_blank">Warm Beet and Brussels Sprouts Salad</a> 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.<br />
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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).<br />
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<tr><td class="tr-caption" style="text-align: center;">Here it is along side my delicious chicken - YAY gluten free meal!</td></tr>
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This is a quick, small-step amount recipe that I have done a bagillion times with different combinations, but this one happens to be one of my faves.<br />
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P.S. How come no matter which way I spell brussel or brussels or brusel it is always incorrect? SOMEONE PLEASE TELL ME. =)<br />
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<span style="font-size: x-large;">Balsamic Roasted Brussels Sprouts and Butternut Squash</span><br />
<b>Time: </b>30 mins <b> CPS:</b> $0.80 <b> L of D:</b> Undergraduate<br />
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- 1/2 Butternut Squash (2 cups cubed?)<br />
- 8-10 Brussels Sprouts<br />
- 1 Red Onion (yes red is better but not mandatory)<br />
- 4 whole Garlic Cloves<br />
- 2 Tbsp of Balsamic Vinegar<br />
- 1/8 cup of Olive Oil (or just eyeball this one)<br />
- Salt n Pepa<br />
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Preheat oven to 400 degrees F.<br />
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Cut stems off of brussels sprouts and half them. Cube the butternut squash into relatively similar sizes (about same size of half a brussels sprout). Cut onion into 8 chunks-ish. None of this has to be perfect, that's the beauty of this dish. Place all veggies in a casserole type dish or a baking sheet.<br />
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In a small bowl mix together balsamic vinegar, olive oil, a big pinch of salt and pepper. Pour over veggies and give them a really good mix to coat everything.<br />
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Place in hot oven for approx. 20-25 minutes or until everything is fork tender. Make sure to give a good toss or stir every once in a while.<br />
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Eat alone or along side some amazing protein (see pic above!). And remember to stay tuned to Part 2!<br />
<br />The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com0tag:blogger.com,1999:blog-2479903682521310362.post-89433004111047974082013-03-17T10:27:00.002-07:002013-03-17T10:27:21.141-07:00Pasta with Broccoli Goat Cheese Pesto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8_51d8ZRkooo-eVwkIizGHxP7mtpVtygsj0SHMixFNeX2Db977kS0EcBPmGNn8bmQYz9OlIdH9TlJ8h44MQgrXE0LzFbw6hZzLQ2TpBj8bTeitjWUg9aYz-SSZ7_IPk_Ynlpu5QvTZkKd/s1600/Pasta+with+Broccoli+Goat+Cheese+Pesto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8_51d8ZRkooo-eVwkIizGHxP7mtpVtygsj0SHMixFNeX2Db977kS0EcBPmGNn8bmQYz9OlIdH9TlJ8h44MQgrXE0LzFbw6hZzLQ2TpBj8bTeitjWUg9aYz-SSZ7_IPk_Ynlpu5QvTZkKd/s400/Pasta+with+Broccoli+Goat+Cheese+Pesto.JPG" width="400" /></a></div>
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<br />
<span style="font-size: large;">Love broccoli.</span> 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.<br />
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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!<br />
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No microwave at school? No biggie, this dish is just as good cold as it is warm! So next time laugh in the face of your classmates who are eating sad little sammies and veggies and dip because you are rockin a spectacular cold pasta dish. Boo-yah!<br />
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OH YA.. this is a nut free pesto! Cool beans yo.<br />
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<span style="font-size: x-large;">Pasta with Broccoli Goat Cheese Pesto</span><br />
<b>Time:</b> 20 mins. <b> CPS:</b> $1.33 <b> L of D:</b> Graduate<br />
<br />
- 1/2 Broccoli Stem<br />
- 1/2 cup of broccoli florets<br />
- 1 Garlic Clove<br />
- Approx. 5 Basil Leaves (sorry friends, dried basil does NOT work here - just omitting the basil altogether is a better option)<br />
- 2 Tbsp of Goat Cheese (1 for sauce, 1 for topping)<br />
- 1/2 lemon (zest and juice)<br />
- 1/4 cup of Olive Oil<br />
- Pasta for 1 (you be the judge)<br />
- Salt n Pepa<br />
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Put on a pot of boiling water to start (make sure it is salted!). In the mean time, chop up the broccoli stem into smaller chunks, and place in a blender along with the florets, garlic, basil and lemon juice. Start a blendin! Once the mixture has been given a head start, add the olive oil. Blend until smooth. It should be a bit thick and kind of pastey.<br />
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***Note. If you don't have a good blender, feel free to cook the broccoli a bit ahead of time either in the microwave or whatever. By softening it a bit, it will make it easier to blend.<br />
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Add your pasta to your boiling water and cook according to package or until you can eat it (taste test saweet). Probably approx. 8-10 mins?<br />
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Right before your pasta is cooked, in a medium sized saucepan over medium heat, pour in your pesto and give it a good stir. Add salt n pepa to taste here. Sprinkle in lemon zest and stir.<br />
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Once your pasta is al dente or near complete, using tongs, grab it out of the pot and transfer it directly to the saucepan (without really draining). Stir to coat. At this point if you feel that the sauce is still thick and not coating properly, take a ladle of the pasta water and add about 1 tbsp at a time and continue to stir in the pan. The starch in the water will create a "creamy" consistency in the sauce.<br />
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Top with some additional goat cheese and a little basil for some food flare and eat eat eat!<br />
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**YES this sauce can be made ahead of time and YES it freezes very well (I have a ton in my freezer right now actually - because I also make too much.. always)<br />
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<br />The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com0tag:blogger.com,1999:blog-2479903682521310362.post-40743839343061608302013-03-14T14:33:00.002-07:002013-03-14T14:34:06.475-07:00How To: Eat a Banana, Chicken Wings and a Cupcake like a Gentleman or Gentlelady<span style="font-size: large;">So apparently </span>I have been eating bananas, chicken wings and cupcakes my entire life.<br />
<br />
No word of a lie. My world has been flipped upside down and backwards. I can't even contain myself right now. I have MOUNTAINS of homework and marking to do, but who gives a flip? I need to immediately go out and get myself a banana, some chicken wings and one badass cupcake.<br />
<br />
I stumbled upon this cupcake method a few months ago and never looked back. But when a classmate of mine took out a banana and peeled it like this...I couldn't look away - genius! Then I had to go on a search for video tutorials to share with everyone. Secrets this amazing should not remain a secret! (AMEN brotha!)<br />
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THANK GOODNESS for social media tools or else I would still be eating bananas like a chump, chicken wings like a sucker and cupcakes like a fool. Keep reading/watching so you also don't have to.<br />
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<span style="font-size: x-large;">How To: Eat a Banana, Chicken Wings and a Cupcake like a Gentleman or Gentlelady</span><br />
<span style="font-size: x-large;"><br /></span>
THE BANANA!<br />
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<br />
So opening the banana from the other side allows for easier peeling and now you have a little handle?! Incredible.<br />
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CHICKEN WINGS!<br />
- No seriously... this is friggan fantastic.<br />
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No more wasted delicious chicken meat! No more looking like a barbarian trying to suck it from the bone!<br />
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And finally...<br />
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THE CUPCAKE, also I may add this is a very nice little video!<br />
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Any food-eating-like tips you wanna share? I WELCOME evolution!The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com0tag:blogger.com,1999:blog-2479903682521310362.post-75285761913134956002013-03-08T14:57:00.000-08:002013-03-08T17:50:30.135-08:00Warm Beet and Brussels Sprouts Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2xXozowkGaN-b76IB9W3Tsu7iXk47r4fxt2gK-opMo2CUr7024KAF5EKssFsaQT7OVjxxZy4tX2h9SKGvU6zVejFL80XsDnGI32ROUJdcE1yNDGF-_bpqLqSYap8iOuI76ESIsVZGp4-/s1600/Warm+Beet+and+Brussels+Sprout+Salad1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2xXozowkGaN-b76IB9W3Tsu7iXk47r4fxt2gK-opMo2CUr7024KAF5EKssFsaQT7OVjxxZy4tX2h9SKGvU6zVejFL80XsDnGI32ROUJdcE1yNDGF-_bpqLqSYap8iOuI76ESIsVZGp4-/s400/Warm+Beet+and+Brussels+Sprout+Salad1.JPG" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">BRUSSELS SPROUTS!!!!</span><br />
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Everyone hates these little guys. Why wouldn't you? They are mini cabbages. I always hated them as a child.<br />
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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?!)<br />
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So by doing a little chop chop and adding some flava, these are no longer the sticky duds I remember as a child! They are in fact dee-lish---ousssss.<br />
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Come on, try it.<br />
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<span style="font-size: x-large;">Warm Beet and Brussels Sprout Salad</span><br />
<b>Time: </b>20 mins <b>CPS:</b> $1.65 <b>L of D:</b> Undergraduate<br />
<br />
- 1 Large or 2 small beets (pickled or cooked)<br />
- 5-8 brussel sprouts<br />
- 1/4 cup toasted walnuts<br />
- 2 Tbsp of goat cheese (or more of course)<br />
- 1 Lemon (zest and juice)<br />
- Splash of Olive Oil<br />
- Salt n Pepa<br />
<br />
Check out your beets, using pickled? Good to go - just chop them into smaller bite size pieces. Going from raw? You can cut them in quarters and microwave on high for approx. 10-12 minutes and then peel then. Or same thing in the oven for approx. 20 mins at 400 degrees ***this is why I usually make this salad when I have left over cooked beets.<br />
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Cut the stem ends off the brussels sprouts and discard. Then chop each brussel sprout into smaller pieces. In a sauce pan over medium heat, pour in a splash of olive oil. Add brussels sprouts and continue to toss around. Cook for approx. 5-8 minutes, the brussels sprouts will turn a bright green. Add lemon juice and salt and pepper and cook for another 3-5 minutes. ** you can add beets to the pan if you want to heat them up, but keep in mind they will make everything red!<br />
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Place on a plate, top with beets, toasted walnuts and goat cheese. Sprinkle some lemon zest over top for added flava.<br />
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Enjoy now while warm or serve cold!<br />
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<br />The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com0tag:blogger.com,1999:blog-2479903682521310362.post-31287294580833052952013-01-27T15:53:00.001-08:002013-01-27T15:53:42.083-08:00Butternut Squash Ravioli with Lemon Brown Butter Walnut Sauce<br />
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<span style="font-size: large;">Ravioli -</span> The Cheater Version<br />
<br />
Wait...Ravioli?!?! Are you insane?!?!<br />
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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!<br />
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Now I am not going to lie, this is not as easy as opening a package and dumping it into some boiling water. But it tastes so much better. And sooooo self gratifying. A few short cuts makes this bearable for the busy poor soul. But one day, we will do the real thing. Together.<br />
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A warning tip: I wouldn't make this for just one. It takes some time, and a little elbow grease so make it for someone special.<br />
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<span style="font-size: x-large;">Butternut Squash Ravioli with Lemon Brown Butter Walnut Sauce</span><br />
<b>Time:</b> 1 hr <b> CPS:</b> $1.75 <b> L of D:</b> PhD Student<br />
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Filling<br />
- 1 Butternut Squash<br />
- Pinch of Cinnamon<br />
- Pinch of Nutmeg<br />
- 1 tsp of Chili Pepper Flakes<br />
(Adapted from <a href="http://www.foodnetwork.com/recipes/bobby-flay/roasted-butternut-squash-ravioli-with-sage-hazelnut-and-brown-butter-sauce-recipe/index.html" target="_blank">Bobby Flay's Recipe</a>)<br />
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Sauce<br />
- 1/2 Cup of Butter<br />
- 1/4 cup of chopped Walnuts<br />
- 1 Lemon - juice and zest<br />
- 1/4 cup of dried cranberries<br />
- 4-5 sage leaves chopped<br />
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Other<br />
- Wonton Wrappers! (Small or Large, Square or Circle - your choice)<br />
- 1 egg<br />
- Flour for dusting surface<br />
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<i>To Make Filling:</i><br />
Cut squash in half and scoop out seeds. Put on large plate and wrap with plastic wrap. Put in microwave for about 12 minutes. Could be longer/shorter based on your microwave and size of squash. Regardless when it is tender when you stab it with a fork, it is ready.<br />
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Let squash cool down a bit and scoop out the flesh into a large bowl. Add cinnamon, nutmeg and chili pepper flakes. Mix and mash everything together. (You can use a blender if you prefer for extra smooth consistency, but I like it a little chunky).<br />
<br />
<i>To Make Ravioli:</i><br />
Whisk egg in a small bowl for your egg wash. Put aside. Sprinkle flour all over your surface. Lay our your wonton wrappers. Start with just a few at a time, once you get better at it, you can do more and more at a time.<br />
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Put a dollop of your filling in the middle of your wonton wrapper - about a tsp-tbsp depending on your size of wrapper. The key is not to OVERFILL or your ravioli will burst open!<br />
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Using a brush (or your finger) spread a little egg wash over all the edges of the wrapper. Fold it over and close it tight making sure to push out the air as you do it. Use a fork and press the edges hard - this makes a nice tight seal - and it looks pretty.<br />
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As you make them, lay them out on a sheet tray that is floured, make sure you don't overlap them or they will stick. Cover them with a dish towel while you make more.<br />
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Don't worry, take your time, you will get it. I believe in you. Tip: wonton wrappers can dry out so keep them in the package while you work.<br />
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When you are ready to serve, carefully drop them in a pot of boiling water. Be sure not to overcrowd the pot so they don't stick together. You will know when they are ready when the float to the top. Once they do, using a slotted spoon, scoop them out and put them directly in the sauce pan with the sauce.<br />
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<i>To Make the Sauce:</i><br />
Melt your butter and sage leaves to a large sauce pan. Keep melting it until it starts to turn color, a light golden brown - approx. 5-8 minutes. Keep swirling the pan around. Keep your eye on this because you don't want it to be BURNT butter.<br />
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Add your walnuts, give a toss to coat them. Add lemon juice and zest. Let everything mingle for another 2-3 minutes.<br />
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Add your ravioli and carefully mix and toss everything so it is all coated.<br />
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Serve it warm!<br />
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Congratulations, you just made ravioli. Cheater version - but who cares, no one needs to know.<br />
<br />The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com0tag:blogger.com,1999:blog-2479903682521310362.post-56535246255894474692013-01-13T08:37:00.000-08:002013-01-13T08:37:38.810-08:0050 Common Cooking Mistakes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">I stumbled upon </span>this article by Cooking Light while searching "common cooking terms" and found it quite interesting. Why so interesting? Because I have done (and still do) a few of these hahaha - look at 18 and 23 for example..<br />
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36 ALWAYS happens to me. It is shameful because I have a string of Asian in my family with an obvious staple of rice. I don't want a rice cooker because I have the smallest kitchen in the world and will end up storing it in my living room next to the shoe pile and on top of my laundry basket.<br />
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25 is something to debate about... especially for this blog motive. I agree, having the best ingredients is a sure-fire way to have an excellent dish, but what do we do when we can't afford shit?<br />
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24 is also something I disagree with. Well PERSONALLY this is the reason learned to cook. Through mistakes! If I messed up something (like a chicken breast) I would still eat it because there is nooooo way I am throwing that out and starting over. But by being forced to eat it, just reinforced my need to do better next time.<br />
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Hopefully this article will help you in your future cooking endeavors! Are there any mistakes that you commonly make?<br />
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Article: <a href="http://www.cookinglight.com/cooking-101/techniques/cooking-questions-tips-00400000064986/print-index.html" target="_blank">The Most Common Cooking Mistakes</a>The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com0tag:blogger.com,1999:blog-2479903682521310362.post-62560470557132253872013-01-06T09:38:00.001-08:002013-01-06T09:39:03.673-08:00Poached Egg on Balsamic Onion Toast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPs15HcrlpzjJ-2Lnv-iATwjwzRMnlYJKX7MP_Sb4vxh_BHhrGq3ZS8eF6RD4D-WdZOZkoMHJeQVqQ2vFLb9VCXRERiUjfPEsZrjxEbfO5maJRD7dsL4aObmrhP017HE4AA7GL24K8o6e/s1600/Poached+Egg+and+Balsamic+Onions+on+Toast.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPs15HcrlpzjJ-2Lnv-iATwjwzRMnlYJKX7MP_Sb4vxh_BHhrGq3ZS8eF6RD4D-WdZOZkoMHJeQVqQ2vFLb9VCXRERiUjfPEsZrjxEbfO5maJRD7dsL4aObmrhP017HE4AA7GL24K8o6e/s400/Poached+Egg+and+Balsamic+Onions+on+Toast.JPG" width="400" /></a></div>
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<span style="font-size: large;">Good morning all</span>, 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.<br />
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The longer you cook your onions, the deeper of a flavour you will get. However, ain't no shame in a quick fix.<br />
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<span style="font-size: x-large;">Poached Egg on Balsamic Onion Toast</span><br />
<b>Time:</b> 30 mins <b>CPS</b>: $0.65 <b>L of D:</b> Undergraduate<br />
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- Half of an Onion<br />
- 1 Tbsp of Balsamic Vinegar<br />
- 1 pinch of sugar<br />
- 2 Eggs<br />
- 1 Slice of Italian Bread (you can use any bread really, I just love the crustiness of this thick cut bread)<br />
- wee bit of butter<br />
- pinch of salt<br />
- pinch of paprika for color! (clearly optional)<br />
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Before you start anything, put on a medium pot of water to start boiling.<br />
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Cut your onion into thin slices. In a small frying pan, melt a little bit of butter (just enough to coat pan) over medium heat and add in onions. Reduce to medium-low heat and allow onions to cook slowly, stir occasionally to prevent from browning (or burning) we want them to become translucent. Cook for about 15-17 minutes.<br />
*You can skip this step and just fry them on a medium-high heat if you don't want them caramelized. Cook them on a higher heat for only about 3-5 minutes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_4ow3R3mAKWF0avzkl5B6DwCxNYsSiEuU5Oqd4JNM7j27ZpTJxs_QMk_fmjIE_9OT87oxDNV8UGQy18Z-KgtAxugKozYvk0KoueJ_njfn6KATXb5cQ2_IEJABXb4VG2nyRUAGN_ngc38w/s1600/Poached+Egg+and+Balsamic+Toast3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_4ow3R3mAKWF0avzkl5B6DwCxNYsSiEuU5Oqd4JNM7j27ZpTJxs_QMk_fmjIE_9OT87oxDNV8UGQy18Z-KgtAxugKozYvk0KoueJ_njfn6KATXb5cQ2_IEJABXb4VG2nyRUAGN_ngc38w/s200/Poached+Egg+and+Balsamic+Toast3.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't you hate when your bread doesn't fit in your toaster?</td></tr>
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Add balsamic vinegar and sugar, as well as a pinch of salt. Cook onions for another 5 minutes stirring occasionally. <br />
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In the meantime, throw your bread in the toaster and start poaching your eggs. For more detailed instructions see this: <a href="http://thegourmetcollegestudent.blogspot.ca/2011/06/how-to-poach-egg.html" target="_blank">How To: Poach and Egg</a><br />
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Turn the boiling water down to medium-high heat so that it is not a rolling boil. Add a splash of white vinegar. Add your egg carefully and cool for approx. 3-4 minutes.<br />
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When toast is ready, top with onions, and then the eggs on top carefully. Sprinkle with paprika for color. Salt and pepa as needed.<br />
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<br />The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com0tag:blogger.com,1999:blog-2479903682521310362.post-90585288168692526842013-01-01T18:51:00.000-08:002013-01-01T18:51:09.805-08:00Zucchini, Goat Cheese and Sundried Tomato Roll-Ups<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ4ihC7koL7xlcla6kzmXCPCLbogaTM0dD5gUiWdHOGh7aFA2mOuNx8CVpFnb5EctacJZRfEAi8B4s2fwgh7uemXOnCkcbkujTfU_4HoUOXHau8HadduFnC96rZamkVMdVanUU8OPkQYPE/s1600/Zucchini,+Goat+Cheese+and+Sundried+Tomato+Rollups4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ4ihC7koL7xlcla6kzmXCPCLbogaTM0dD5gUiWdHOGh7aFA2mOuNx8CVpFnb5EctacJZRfEAi8B4s2fwgh7uemXOnCkcbkujTfU_4HoUOXHau8HadduFnC96rZamkVMdVanUU8OPkQYPE/s400/Zucchini,+Goat+Cheese+and+Sundried+Tomato+Rollups4.JPG" width="400" /></a></div>
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<span style="font-size: large;">Another great little</span> 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.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbruNGmq2waemMd2dRalAXRFPePU8mBJWZua_1Zpy8uRf3BmkmLO0pC_GyOA0xBVJDIQJaO_qpiAVbQDbpW5ASv07n3FcLtFAzbJAJSxoY9ZgJpE0nMkxlZS6DGi46gjtN_jrvYl3wkO_L/s1600/Zucchini,+Goat+Cheese+and+Sundried+Tomato+Rollups6.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbruNGmq2waemMd2dRalAXRFPePU8mBJWZua_1Zpy8uRf3BmkmLO0pC_GyOA0xBVJDIQJaO_qpiAVbQDbpW5ASv07n3FcLtFAzbJAJSxoY9ZgJpE0nMkxlZS6DGi46gjtN_jrvYl3wkO_L/s200/Zucchini,+Goat+Cheese+and+Sundried+Tomato+Rollups6.JPG" width="200" /></a>Ah well, just like the last holiday-potluck-appetizer-deliciousness seen here <a href="http://thegourmetcollegestudent.blogspot.ca/2012/12/cranberry-and-green-onion-cheese.html" target="_blank">Cranberry Green Onion Cheese Pinwheels</a>, these are ridiculously easy and super cute. So make them. Just do it.<br />
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Make them.<br />
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And then tell me about it. Cuz I would love to hear it.<br />
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<span style="font-size: x-large;">Zucchini, Goat Cheese and Sundried Tomato Roll Ups</span><br />
<b>Time:</b> 15 mins <b> CPS</b>: $1.50 (for 6 rollups) <b>L of D: </b>Undergraduate<br />
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- 2 Large Zucchini (longer the better)<br />
- 8-10 Sundried Tomatoes (half per rollup)<br />
- 1/3 cup of goat cheese<br />
- Approx 20 small Basil Leaves<br />
- Zest of 1 Lemon<br />
<br />
Allow goat cheese to come to room temp for easier mixin. Zest lemon and mix in with goat cheese.<br />
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Using a vegetable peeler (or a mandolin) cut thin strips of zucchini. Be careful here - don't cut yourself up. You should be able to get 6-8 (at least) strips.<br />
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Lay each strip of zucchini flat on a board. Spoon (about 1 tsp) of goat cheese on one end and spread it with a knife (or your fingers) along the strip. On one end, put half a sundried tomato and a piece of basil.<br />
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Start to roll up your rollups from the side with the ingredients all the way to the end. If you are having trouble keeping it closed, add a small dollop of goat cheese of the very end to help it stick OR use a tooth pick.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGI_1cnCFqYrrcHPc93V3k2WCmi3-QG9UnJYHCwRyRpzvSAAKXfnNf10sta4kbIenfftPkIdVFruIDe0rQZ8-TKZ3HLs52MKG09UqyP5wpgrMfvbmIjzuIVdt_DL0l_qIZ7SQiSq8sMKX/s1600/Zucchini,+Goat+Cheese+and+Sundried+Tomato+Rollups7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGI_1cnCFqYrrcHPc93V3k2WCmi3-QG9UnJYHCwRyRpzvSAAKXfnNf10sta4kbIenfftPkIdVFruIDe0rQZ8-TKZ3HLs52MKG09UqyP5wpgrMfvbmIjzuIVdt_DL0l_qIZ7SQiSq8sMKX/s320/Zucchini,+Goat+Cheese+and+Sundried+Tomato+Rollups7.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> ugh... whats with the crappy pics lately? sorry friends!</td></tr>
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Keep refrigerated until read to serve. Pop em in yo mouth foo!<br />
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<br />The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com0tag:blogger.com,1999:blog-2479903682521310362.post-61147773307522505962012-12-29T22:12:00.000-08:002012-12-29T22:12:03.069-08:00Cranberry and Green Onion Cheese Pinwheels<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Hey everyone!</span> Hope you are all having a wonderful holiday! Mine was great, filled with food and wine - all the best holidays are.<br />
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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".<br />
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Funny how the mind works eh?<br />
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P.S. Note that I cannot take full credit for these because when I googled it... it was everywhere. So I am just sharing my variation - which includes 2 versions - fancy and student. You choose!<br />
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<br />
<span style="font-size: x-large;">Cranberry and Green Onion Cheese Pinwheels</span><br />
<b>Time:</b> 5 mins (+30 min fridge time) <b> CPS:</b> $ 0.60 (4 pinwheels/half wrap) <b>L of D</b>: Undergraduate<br />
<br />
- 4 Tortilla wraps (pick the spinach ones for more green!)<br />
- 1 pkg. of Cream Cheese<br />
- 1/4 cup of Feta cheese<br />
- 4 Green Onions chopped<br />
- 1/4 cup Pistachios chopped<br />
- 1/2 cup of Dried Cranberries<br />
- Splash of milk<br />
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<i>Student Version: </i><br />
- Eliminate the feta cheese and pistachios - still equally as fabulous and your pocket will thank you. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRX00WT0UUBY-9SdCJGym_XvhoU5Z1PyxE-Y8Lldy1wZexrWPuqCyfKqV0iMr4km2KDvjCLeflAkmCEMl59KpxdWF1mm5QzL3OkVHaG96G42dnFx9Mvop_7bdg0vEtJzUe3CxhGzskT2io/s1600/Cranberry+and+Green+Onion+Pinwheels3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRX00WT0UUBY-9SdCJGym_XvhoU5Z1PyxE-Y8Lldy1wZexrWPuqCyfKqV0iMr4km2KDvjCLeflAkmCEMl59KpxdWF1mm5QzL3OkVHaG96G42dnFx9Mvop_7bdg0vEtJzUe3CxhGzskT2io/s200/Cranberry+and+Green+Onion+Pinwheels3.JPG" width="200" /></a><br />
First thing first, allow the cream cheese to come to room temp. OR of you are impatient like moi, throw it in the microwave for 30 secs. at a time. It allows for easier mixin.<br />
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Mix all ingredients together. Splash of milk is used here to make the mixture more spreadable... this is optional if you like.<br />
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Lay out a tortilla wrap, spread the mixture out evenly and in a pretty thin layer.<br />
Start rolling up on end, try to keep it somewhat tight.<br />
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<tr><td class="tr-caption" style="text-align: center;">sorry for the crappy quality</td></tr>
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Wrap in plastic wrap and refrigerate until you want to serve it. I recommend putting it in the fridge for at least 1/2 hour, it makes it easier to cut.<br />
When ready to serve, cut into finger-width pieces (should get 6-8). Use a really sharp knife or a serrated knife for easier cutting!<br />
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Aww aren't they cute?<br />
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<br />The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com0tag:blogger.com,1999:blog-2479903682521310362.post-7824449845831215702012-12-22T07:55:00.000-08:002012-12-29T22:12:21.139-08:00Homemade Sugar Scrubs<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOx5CGQhQ7xM86bQQhfL7NaOd-FpqfeMdwPXexwxGVpmXCGmdGPX5qIYDKEth9brOOylDIzOqNBsNy1wuYb-zxiz0V7FyVLP3LnLW0P3n41ADZjmzbySg1cH6Ip_lG7TZuTAGefAJXNzcn/s1600/Homemade+Sugar+Scrubs2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOx5CGQhQ7xM86bQQhfL7NaOd-FpqfeMdwPXexwxGVpmXCGmdGPX5qIYDKEth9brOOylDIzOqNBsNy1wuYb-zxiz0V7FyVLP3LnLW0P3n41ADZjmzbySg1cH6Ip_lG7TZuTAGefAJXNzcn/s320/Homemade+Sugar+Scrubs2.JPG" width="320" /></a></div>
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<span style="font-size: large;">Staying with my theme of cheap</span>, easy, quick and food-related gifts, this one if my fave. I first heard of this when a friend bought it to our annual friend gift exchange and I was immediately hooked. First I had to make and try it for myself. This natural scrub works to exfoliate the skin and leave it feeling soft and smooth.<br />
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Now there seems to be hundreds of different variations of scents, ratios and ingredients, so I have decided not to post the recipes I used because... quite frankly after the first one, I stopped measuring. Depending on your ratio of oil to sugar, you will get different consistency and I think that is a personal preference that you will have to decide for yourself. But I will mention my favourite combos that I have tried so far as well as some things I have learned along the way.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2yCB8x6D0kLPHK2aNESDIPTYViXToj5JxM9eHWZgxwAqZTUxCDlGHcRRq8sjOPzTBBL0whyphenhyphenCPTXLDQFuB0zz1GzjFuT3qKj5W3s-E3Sm7d9CWStRY0P-DnklinRZl6QvT7P_LG9gfioQt/s1600/Homemade+Sugar+Scrubs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2yCB8x6D0kLPHK2aNESDIPTYViXToj5JxM9eHWZgxwAqZTUxCDlGHcRRq8sjOPzTBBL0whyphenhyphenCPTXLDQFuB0zz1GzjFuT3qKj5W3s-E3Sm7d9CWStRY0P-DnklinRZl6QvT7P_LG9gfioQt/s320/Homemade+Sugar+Scrubs.JPG" width="320" /></a></div>
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<span style="font-size: large;">Fave Combos:</span><br />
<i>1. Warm Vanilla Sugar</i><br />
- Made with brown sugar, vanilla, honey and oil<br />
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<i>2. Lavender</i><br />
- Made with Dawn with Olay Hand Renewal Dish Soap and sugar<br />
* Clearly this is not edible<br />
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<i>3. Cinnamon Spice </i><br />
- Made with any combo of your fave spices - I used cinnamon, ginger, cloves and nutmeg<br />
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<i>4. Lemon</i><br />
- Made with lemon zest and juice<br />
*Careful using this if you have small cuts - its a stinger!<br />
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<span style="font-size: large;">Ingredients:</span><br />
<i>Oil </i><br />
- Most of the recipes require the use of some type of oil and from what I have read, there is a lot of conflicting information about which kind to use. I have read that it is good and bad to use olive oil/canola/sunflower etc. So I don't really know what to say about this... haha. I have personally been using olive oil and I have no complaints. One thing that appears to be unanimous across groups is the use of coconut oil (also it happens to be the new trend), but it is also a bit on the pricey side. But some would argue the benefits outweigh the cost.<br />
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<i>Essential Oils</i><br />
-You will see that many recipes suggest use of essential oils. Essential oils are wonderful in that they add a lot of scent for just a few drops, HOWEVER, I have found them extremely expensive - only in the sense that this is the only purpose I have right now for them, so to buy a huge bottle for $16.99 and I only need a few drops here and there - not worth it for me. But I think it would be great addition to any scrub and necessary if you are trying a salt scrub!<br />
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<span style="font-size: large;">Use:</span><br />
- Best used on dry patches of skin (elbows, feet, knees etc.) I use it all over my body.<br />
- I would not recommend using it on your face, I find it a bit abrasive, but I love it on my lips ESPECIALLY before I use a banging bright lipstick.<br />
- I would not recommend using it more than 2x a week - remember it is an exfoliating scrub.<br />
- Do not keep it in the fridge.<br />
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<span style="font-size: large;">Packaging </span><br />
- I bought my jars and ribbon from the dollar store<br />
- I made the labels myself by hand writing on white paper and using clear tape to stick to the jar and protect the paper. Obviously using a label-maker or printing out a sign from the computer would give a cleaner look. But I don't have a printer.<br />
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<span style="font-size: large;">Warning Label:</span><br />
- I usually put a little label on the back with the following:<br />
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<i>- Stir well before use.</i></div>
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<i>- Rub in circular motion on dry areas. </i></div>
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<i>- Rinse off with warm water</i></div>
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<i>*Be careful in tub! Oil may make it slippery!*</i></div>
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There you have it folks! Another quick and easy gift idea that you can whip together in a jiffy. I am sure you will find our favourite combo!The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com0tag:blogger.com,1999:blog-2479903682521310362.post-59179138828333181062012-12-21T14:36:00.000-08:002012-12-29T22:12:40.808-08:00Gift Idea: Recipe in a Box<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_5YSdFFvMO6kALygxV0nItyapiShwPjhavDDUCzqqNdbK9GmFyviwTPXCPOG2dJqfxoy6NQYdBUFJ4S_k6YOavE15oYg5mVwqzCMtespSGr6PvRuco8zqivGRZe_I-OlhDblXdKDZ0MAK/s1600/Christmas-tree.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_5YSdFFvMO6kALygxV0nItyapiShwPjhavDDUCzqqNdbK9GmFyviwTPXCPOG2dJqfxoy6NQYdBUFJ4S_k6YOavE15oYg5mVwqzCMtespSGr6PvRuco8zqivGRZe_I-OlhDblXdKDZ0MAK/s400/Christmas-tree.jpg" width="263" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretty much what my desk looked like:<br />
proto-knowledge.blogspot.ca/2010/12/graduate-student-christmas-tree.html</td></tr>
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<span style="font-size: large;">It is 5 days before Christmas. </span><br />
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Just finished my exams, just finished marking my last assignment, just finished my last shift at my part time job...<br />
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And now it is time to buy Christmas gifts! OH SNAP.<br />
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No money, no time.. what do I do? Hop on over the Dollar Store and start making some homemade gifts.<br />
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Each year I do end up making many of my gifts for multiple reasons (being student poor is usually the #1 reason). I usually stick to a common theme, as in.. everyone gets a similar gift so I am not making a 100 different things. So this year I thought I would share some of gifts I made for this year!<br />
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These gifts were totally Pinterest inspired, AKA I did not think of them myself. But I wanted to show you that if I can do it, YOU can do... and they were all ridiculously cheap and great for last minute projects. PLUS, they are food-inspired. How fitting eh?<br />
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So first up: <br />
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<span style="font-size: x-large;">Recipe in a Box!</span><br />
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I have a friend who loves food and would love to be able to cook and bake but is often limited by the student dilemma. I completely get it - if you want to make a cake, you need to go buy flour, baking powder, baking soda.. etc etc etc. But who knows when you will want to make one again? Your ingredients end up taking space in the cupboard and can even go bad. What if you need to move (as we often to year after year) are you going to bring everything with you or throw it out? It ends up being even more of a hassle and therefore you are defeated before you even begin.<br />
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What if you have someone who is a little... "recipe-following-challenged?". I have a few of those. Their intentions are there, and they want the final product, but taking the steps to get there is just too much.<br />
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Solution? Buy the ingredients, measure them out and put it together for them!<br />
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A twist on the "cookie in a jar" idea, you can put any recipe together. For this gift, I chose a recipe I knew my friend wanted to try and put all the dry ingredients together. I wrote out the directions on index cards and identified what she still needed to purchase (ex. lemon, butter etc).<br />
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Now whenever she wants to bake something, (almost) everything is at her finger tips and half the work has been done!<br />
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Best part about this gift....is that maybe they will share the final product back with you ;)<br />
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<br />The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com0tag:blogger.com,1999:blog-2479903682521310362.post-42746938768266459802012-12-07T10:18:00.000-08:002012-12-07T10:18:31.760-08:00Mango, Avocado Fresh Rolls with Soy Peanut Dipping Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWgka_nnEbt7vglYD8ZCMzPlifR0lceZrrHTbtg4HiomuZ8qF1071Ma7GW3draI9jTcWcdvTItL6c7fbTCHFgHmDBc_nvIPMnmk5v3-ilsk7tvtBwE4U5icglLM4njgaxLFIP7lv2gZlEO/s1600/Mango,+Avocado+Fresh+Rolls+with+Soy+Peanut+Dipping+Sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWgka_nnEbt7vglYD8ZCMzPlifR0lceZrrHTbtg4HiomuZ8qF1071Ma7GW3draI9jTcWcdvTItL6c7fbTCHFgHmDBc_nvIPMnmk5v3-ilsk7tvtBwE4U5icglLM4njgaxLFIP7lv2gZlEO/s400/Mango,+Avocado+Fresh+Rolls+with+Soy+Peanut+Dipping+Sauce.JPG" width="400" /></a></div>
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The name says it all. Fresh rolls. Fresssssshhhh. Ahhhh....<br />
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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!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfdjcdmVc-YGmNGdHnMmMxzcSgSSgdBMe6CYeYU9YZK1JWMn7d_fVQD7xQHbua5J7B_WpsvADQDi4rth1_8np3ra43jXoqtrixIPaPJ5CN-EHIJLv9w4TC77ItnkwyI4Vq0YLycNbqKHNE/s1600/Mango,+Avocado+Fresh+Rolls+with+Soy+Peanut+Dipping+Sauce2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfdjcdmVc-YGmNGdHnMmMxzcSgSSgdBMe6CYeYU9YZK1JWMn7d_fVQD7xQHbua5J7B_WpsvADQDi4rth1_8np3ra43jXoqtrixIPaPJ5CN-EHIJLv9w4TC77ItnkwyI4Vq0YLycNbqKHNE/s320/Mango,+Avocado+Fresh+Rolls+with+Soy+Peanut+Dipping+Sauce2.JPG" width="320" /></a>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.<br />
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And to be honest, I chose the ingredients based on the colour combo it makes. I say this because radicchio is a small purple/red head of lettuce that is actually quite bitter tasting. So it is not my fave thing in the world... but looks great! It does offer a contrasting flavour to the sweet mango so I think it isn't a shot in the dark. <br />
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<span style="font-size: x-large;">Mango, Avocado Fresh Rolls with Soy Peanut Dipping Sauce</span><br />
<b>Time</b>: 30 mins <b>CPS</b>: $0.50 (1), $5.00 (10) <b> L of D:</b> PhD Student<br />
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Rolls<br />
- 10 Small Rice Papers (have a little extra in case of booboos)<br />
- 1 Large or 2 Small avocados<br />
- 1 Large Mango<br />
- 1 Radicchio<br />
- 1 cup cooked Vermicelli Noodles<br />
- 2 Limes<br />
- Handful of Fresh Cilantro<br />
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Dipping Sauce<br />
- 1 Tbsp of Peanut Butter (smooth or chunky)<br />
- 1 Tbsp of Soy Sauce<br />
- 1 garlic clove<br />
- Juice of 1/2 lime<br />
- Crushed Red Pepper Flakes (or dash of hot sauce)<br />
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To make dipping sauce, whisk all ingredients together. Add more or less red pepper flakes/hot sauce to your liking. Set aside. Remember to read the tips at the bottom of the post before you start!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQWeoQmqDL99tUR1tOxg2x3qNFy6cb7dB1-P2TUk0V3yzo6FX8BvxFW_Xq0uosUsOLlIcZnjPVZXj0wACVgKnP_8SzbAb4ppZZ_tqtY15q5eFpoaMXTXD4w8unY-g40SiBt0OgLG8g3pI/s1600/Mango,+Avocado+Fresh+Rolls+with+Soy+Peanut+Dipping+Sauce3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQWeoQmqDL99tUR1tOxg2x3qNFy6cb7dB1-P2TUk0V3yzo6FX8BvxFW_Xq0uosUsOLlIcZnjPVZXj0wACVgKnP_8SzbAb4ppZZ_tqtY15q5eFpoaMXTXD4w8unY-g40SiBt0OgLG8g3pI/s320/Mango,+Avocado+Fresh+Rolls+with+Soy+Peanut+Dipping+Sauce3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prep all your ingredients before you start. Boil the noodles, slice the avocados, mango and radicchio. Wash your cilantro. Place everything on a plate so you have at your finger tips. Fill up a very large bowl or shallow casserole dish with warm water. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc7u1E3AeNONP0dMAD9b1ksBx-cTefnPEP7HdhQ2pmJmsjRPJ9oHbVbcfbH1xZKg1zQzQDo2zFUU3URUk6p2Mw9sYUgHsVksuIYmCN9lfaXSbWls_GlU0tj3wqA5rxOCUSLQt4StBMl0ug/s1600/Mango,+Avocado+Fresh+Rolls+with+Soy+Peanut+Dipping+Sauce5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc7u1E3AeNONP0dMAD9b1ksBx-cTefnPEP7HdhQ2pmJmsjRPJ9oHbVbcfbH1xZKg1zQzQDo2zFUU3URUk6p2Mw9sYUgHsVksuIYmCN9lfaXSbWls_GlU0tj3wqA5rxOCUSLQt4StBMl0ug/s320/Mango,+Avocado+Fresh+Rolls+with+Soy+Peanut+Dipping+Sauce5.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Put your rice paper in the warm water for approximately 20-30 secs. It will immediately become very soft. Carefully lift it onto a board or surface without ripping it (this is where you may have to practice a bit!). Place cilantro leaves on the middle of the wrap, place 1-2 slices of mango, avocado and radicchio on top.Put a small amount of noodles on top of the other ingredients. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamWUvBbMLRDi7qgwOxi6tgv9QiebEyn_Xt359E8Lka8VDnvYTOk69aTrkwQodINb4Oij15Tcdlxd9iq7YqBLWCZbeEltubHQqCrdp7ZZGdfJ5r4jqxqkTWNhVdfowRL0jpn-PP4qYP7em/s1600/Mango,+Avocado+Fresh+Rolls+with+Soy+Peanut+Dipping+Sauce6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamWUvBbMLRDi7qgwOxi6tgv9QiebEyn_Xt359E8Lka8VDnvYTOk69aTrkwQodINb4Oij15Tcdlxd9iq7YqBLWCZbeEltubHQqCrdp7ZZGdfJ5r4jqxqkTWNhVdfowRL0jpn-PP4qYP7em/s320/Mango,+Avocado+Fresh+Rolls+with+Soy+Peanut+Dipping+Sauce6.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Burrito making time! Fold either side towards the center. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmmBROfZ_k0C2hFCLE0gRLRdiI5ZiZHBTB9jc03cg6V0rn6dNneGBrDjkt8RNyRwipj0ULjlLkg4t6Ry5ICy-B_-UhPYtVwRjcJJhCKOMfF2Gz2Pyom_zglNTPM-BbOm-WR3otbxKv7mQ/s1600/Mango,+Avocado+Fresh+Rolls+with+Soy+Peanut+Dipping+Sauce7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmmBROfZ_k0C2hFCLE0gRLRdiI5ZiZHBTB9jc03cg6V0rn6dNneGBrDjkt8RNyRwipj0ULjlLkg4t6Ry5ICy-B_-UhPYtVwRjcJJhCKOMfF2Gz2Pyom_zglNTPM-BbOm-WR3otbxKv7mQ/s320/Mango,+Avocado+Fresh+Rolls+with+Soy+Peanut+Dipping+Sauce7.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fold the bottom half (edge closest to you) up and over the ingredients. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKqUyXglnvL2LkR3uYy96kXm6_iNWi1DC6e51FZ4TfDI5rB57g4F2SbJkxTDQptZ8_srsa7X1wLy12OWXiLuzGqjQ-QqP34sDI2lW-zvSVQY7WhsQi55dpY1Z458GfehNFpAbMZkMF6S4_/s1600/Mango,+Avocado+Fresh+Rolls+with+Soy+Peanut+Dipping+Sauce8.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKqUyXglnvL2LkR3uYy96kXm6_iNWi1DC6e51FZ4TfDI5rB57g4F2SbJkxTDQptZ8_srsa7X1wLy12OWXiLuzGqjQ-QqP34sDI2lW-zvSVQY7WhsQi55dpY1Z458GfehNFpAbMZkMF6S4_/s320/Mango,+Avocado+Fresh+Rolls+with+Soy+Peanut+Dipping+Sauce8.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Continue rolling the roll (haha), remembering to tuck in the ingredients tightly as you roll. </td></tr>
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<span style="font-size: large;">A few tips:</span></div>
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1. The rice paper is a bit tricky to work with. It rips and tears easily, but don't get discouraged! You may be taking it out of the water too soon, or not leaving it in long enough. </div>
2. While making the rolls, you need to work somewhat quickly as the rice papers can dry out.<br />
3. Only put the rice paper into the water one at a time or else they will gel together<br />
4. These are best served cold, but can dry out in the fridge. Dampen a paper towel and cover them while storing.<br />
5. When cutting in half, make sure you use a really sharp knife! You don't want to shred apart these beautiful creations you worked so hard on!The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com0tag:blogger.com,1999:blog-2479903682521310362.post-43762685759560782052012-12-03T14:01:00.000-08:002013-01-01T19:30:12.722-08:00Red and Golden Beet Salad with Red Onions and Oranges<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">I found golden beets </span>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. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_cNuLA6VGP4A2oDgcr6Wkovz4xizFwKhEmESwZM6sEcJ9zq8jZiWJkdr4cAIkEKF3gFZhLwsLkwS3N0l1BDV8P1kyz8x_dDYd1AFlVaIqtz86WqldqCnMpKV4PW-1HWBKg2mKdFRe3HfI/s1600/Red+and+Yellow+Beet+Salad+with+Oranges4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_cNuLA6VGP4A2oDgcr6Wkovz4xizFwKhEmESwZM6sEcJ9zq8jZiWJkdr4cAIkEKF3gFZhLwsLkwS3N0l1BDV8P1kyz8x_dDYd1AFlVaIqtz86WqldqCnMpKV4PW-1HWBKg2mKdFRe3HfI/s200/Red+and+Yellow+Beet+Salad+with+Oranges4.JPG" width="200" /></a><br />
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.<br />
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It is super easy, light and refreshing. Makes me feel... summery.<br />
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<span style="font-size: x-large;">Red and Golden Beet Salad with Red Onions and Oranges</span><br />
<b>Time:</b> 35 mins <b> CPS:</b> $2.05 <b>L of D:</b> Graduate<br />
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- 1 Red and Golden Beet each (can just use red beets)<br />
- 1 Large Orange (insides and out)<br />
- 1 Tbsp of orange juice (preferrably from a real orange - but not necessary)<br />
- 1/4 a Red Onion sliced<br />
- 2 Tbsp of Olive Oil<br />
- Salt and Pepa<br />
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- Parsley for garnish<br />
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Preheat oven to 400 degrees F. Peel both the red and golden beets and chop them into smaller chunks. Place them on tin foil and then on a baking sheet. Keep the red and golden beets separate to keep the colours vibrant! Or mesh them together - who cares right? Roast beets for approx. 20-30 mins (depends on how small your chunks are). Once you poke them with a fork and they are soft... they are ready!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc663-btYtM3_4dokEA5zF4kOHr07mJV0gtaKro4s5DefmeAOyIfrMofRXvXsn8cJvkilOMYuI4C5OXDwHpA2pLRYeHZovmCoD7H3qdVCl64LxZb92IbVa_ktA3G0rYnoFoTQY399q_Ipz/s1600/Red+and+Yellow+Beet+Salad+with+Oranges3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc663-btYtM3_4dokEA5zF4kOHr07mJV0gtaKro4s5DefmeAOyIfrMofRXvXsn8cJvkilOMYuI4C5OXDwHpA2pLRYeHZovmCoD7H3qdVCl64LxZb92IbVa_ktA3G0rYnoFoTQY399q_Ipz/s320/Red+and+Yellow+Beet+Salad+with+Oranges3.JPG" width="320" /></a>In the meantime, zest your orange and then segment it (check out this step-by-step <a href="http://thegourmetcollegestudent.blogspot.ca/2012/11/how-to-segment-orange.html" target="_blank">How To: Segment an Orange</a> that I posted last time). Make your dressing, in a bowl whisk together orange juice, orange zest, olive oil, salt and pepper.<br />
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Once beets have cooled slightly, put in bowl, add onions, oranges and dressing and toss lightly.<br />
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Enjoy with a big ole chunk of bread!<br />
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<br />The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com0tag:blogger.com,1999:blog-2479903682521310362.post-52677762577116024382012-11-30T17:35:00.002-08:002012-11-30T18:09:13.350-08:00How To: Segment an Orange<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3xnircSqUy_ivobtH-Hi4pqcakjMKw-f8AJ9p6F3PGf1aLX1Y7YdU2GGvrodcw82For7amLNQEG7yEpuJDljja5GYiK493gI4j3wa3u_mk9yEGDULy9_qzfF1doUy1m5Kvh-Z8GRVoAj/s1600/P1010862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3xnircSqUy_ivobtH-Hi4pqcakjMKw-f8AJ9p6F3PGf1aLX1Y7YdU2GGvrodcw82For7amLNQEG7yEpuJDljja5GYiK493gI4j3wa3u_mk9yEGDULy9_qzfF1doUy1m5Kvh-Z8GRVoAj/s400/P1010862.JPG" width="400" /></a></div>
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Like oranges? Don't like the skin? Nah no one eats that.<br />
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What about the pith? .. wait.. what the heck is pith? Well I will tell you.<br />
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It is that white stuff inside the orange (or any citrus fruit). The stuff that keeps the oranges into little segments. The stuff you always eat anyways.<br />
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But today I decide to rebel and not eat the pith.<br />
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Stay tuned for the next post...where I actually put this skill to good use ;)<br />
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<span style="font-size: x-large;">How To Segment an Orange</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzDlgxKT2lpG4M0ZU4L-Bc-BX3xVqTZ4b0IAtv_CMvRaJlPvjiAO9YOISMoD9F-dKTkFvKuiW2dgGWeLEClKkMsIVc4l3wciIyjIQxpVERI5vkoZMkWoBSUelUi5szBI4rew7I-hBbXQ6f/s1600/P1010858.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzDlgxKT2lpG4M0ZU4L-Bc-BX3xVqTZ4b0IAtv_CMvRaJlPvjiAO9YOISMoD9F-dKTkFvKuiW2dgGWeLEClKkMsIVc4l3wciIyjIQxpVERI5vkoZMkWoBSUelUi5szBI4rew7I-hBbXQ6f/s320/P1010858.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut both ends off the orange. I had previously zested this orange that is why it looks funny!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF81ctPPWAbVxMmtd895EOId6Z6NXdheo8BY2CEW4BWFTezKUQCd_B6DT6jF2GfTft-w9qG1Nn1-SkKP6uKaWDC36tOIOhxqn9vUPCmtUIX06I6_42G_SeJ8r-VCLKrt7fp2IJzmNglffr/s1600/P1010859.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF81ctPPWAbVxMmtd895EOId6Z6NXdheo8BY2CEW4BWFTezKUQCd_B6DT6jF2GfTft-w9qG1Nn1-SkKP6uKaWDC36tOIOhxqn9vUPCmtUIX06I6_42G_SeJ8r-VCLKrt7fp2IJzmNglffr/s320/P1010859.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With a flat side down on the cutting board, use a sharp knife to carve around the shape of the orange. Leaving as much as the orange stuff as you can and removing as much as the white stuff as you can!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDAYQixlZwAjRinOxoAIG0hLO3ND7Z-_5Y7sCyDSnq83AOs81CGFzil-BNm50I6u-_-krFxKcRzl2DLdinMavSh27j_lWxZwspqSSsAAz1hC3BAFihpeqQI70qp_uOPYlDG02_8I5qPGgt/s1600/P1010861.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDAYQixlZwAjRinOxoAIG0hLO3ND7Z-_5Y7sCyDSnq83AOs81CGFzil-BNm50I6u-_-krFxKcRzl2DLdinMavSh27j_lWxZwspqSSsAAz1hC3BAFihpeqQI70qp_uOPYlDG02_8I5qPGgt/s320/P1010861.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you look closely, you can see the different segments of the orange. Again use a sharp knife, cut along each side of the pith (white part) of each segment. Cut on a angle so your cuts join each other at the center</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3xnircSqUy_ivobtH-Hi4pqcakjMKw-f8AJ9p6F3PGf1aLX1Y7YdU2GGvrodcw82For7amLNQEG7yEpuJDljja5GYiK493gI4j3wa3u_mk9yEGDULy9_qzfF1doUy1m5Kvh-Z8GRVoAj/s1600/P1010862.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3xnircSqUy_ivobtH-Hi4pqcakjMKw-f8AJ9p6F3PGf1aLX1Y7YdU2GGvrodcw82For7amLNQEG7yEpuJDljja5GYiK493gI4j3wa3u_mk9yEGDULy9_qzfF1doUy1m5Kvh-Z8GRVoAj/s320/P1010862.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And then you have nice segments! </td></tr>
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Pith free orangyness!</div>
<br />The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com0tag:blogger.com,1999:blog-2479903682521310362.post-56263620573494659622012-11-12T18:17:00.000-08:002012-11-12T18:17:09.638-08:00Butternut Squash, Red Onions and Goat Cheese Pizza with a Balsamic Drizzle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtP6QYY9pNHbXdkMgFDtJFm2SD1wGKAHPidhA7yKxRicSSNDlAI2C4H3Ax0aLbkSVLzSrqQv2bEHItKpdyCfum0DxCC5NBOuS9c8mTWXKXKouj5o-QR-YVC8cMEOajmN6QkdDMHOGY-2p/s1600/Butternut+squash+and+goat+cheese+pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtP6QYY9pNHbXdkMgFDtJFm2SD1wGKAHPidhA7yKxRicSSNDlAI2C4H3Ax0aLbkSVLzSrqQv2bEHItKpdyCfum0DxCC5NBOuS9c8mTWXKXKouj5o-QR-YVC8cMEOajmN6QkdDMHOGY-2p/s400/Butternut+squash+and+goat+cheese+pizza.JPG" width="400" /></a></div>
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<span style="font-size: large;">Hey fellow</span> 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.<br />
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So for my debut post, I am returning with the ultimate awesomeness. Pizza, yall know I love me some pizza! So lets just a little cooky together and make some crazy pizza.<br />
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<span style="font-size: x-large;">Butternut Squash, Red Onions and Goat Cheese Pizza with a Balsamic Drizzle</span><br />
<b>Time:</b> 30 mins <b>CPS:</b> $1.50 (2 pieces) <b>L of D:</b> Undergraduate <br />
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- 1 Large pizza crust<br />
- 1 1/cups of Butternut Squash<br />
- 1-2 large Red Onions sliced (they cook down a lot!)<br />
- 1/4 cup of Goat Cheese .... or more obviously<br />
- 2 TBsp or 1/4 cup of Balsamic Vinegar (***see below for deets)<br />
- 1 Tbsp of Butter<br />
- Handful of chopped Parsley<br />
- Olive Oil<br />
- Salt n Pepa<br />
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First thing you do - preheat oven to 400 degrees. Peel and chop your butternut squash into small cubes. Throw them in a casserole dish and toss with a bit of olive oil and S&P. Put in oven for about 20 minutes.<br />
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Then start the onions by melting your butter in a saucepan over medium heat. Throw in sliced red onions and toss until coated with butter. Cook down until translucent and tender, keep an eye on it and stir it every so often. These will take the majority of the time frame in order for them to be caramelized - but as you all know me, I can't wait the full amount, so I just cook them for about 30 mins. I am happy with this result!<br />
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Put your pizza crust on a baking sheet and drizzle a little olive oil over the surface. Put in oven according to package directions (you can put it in at the same time as the squash if you want! That's what I did at least)<br />
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Once the squash and onions are finished, toss them together in a bowl. Spread it all over the cooked pizza dough. Sprinkle over the goat cheese and place back in oven for approximately 3-5 mins.<br />
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Take it out, sprinkle with chopped parsley and drizzle 2 Tbsp of balsamic vinegar over it.<br />
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*** If you want to make a balsamic reduction, you will have to do this stove top. Pour 1/4 cup of balsamic vinegar in a pot over medium heat. Heat for approximately 10-15 and allow for the water to evaporate. You will have to keep an eye on this. You will know it is finished when it coats the back of a spoon. A reduction will provide a more intense balsamic flavor....buuuuttt.... it is an extra step. YOU DECIDE!<br />
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<br />The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com0tag:blogger.com,1999:blog-2479903682521310362.post-7019710741171481182012-06-26T18:06:00.000-07:002012-06-26T18:06:29.086-07:00Blue Cheese, Fig and Caramalized Onion Crostini<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Final recipe with figs</span> here today. A few posts ago I introduced figs as my <a href="http://thegourmetcollegestudent.blogspot.ca/2012/04/new-food-challenge-6-figs.html" target="_blank">New Food Challenge #6.</a> 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 <a href="http://thegourmetcollegestudent.blogspot.ca/2012/04/goat-cheese-stuffed-figs-with-honey.html" target="_blank">stuffed figs with goat cheese and drizzled them with honey and thyme</a> THEN I <a href="http://thegourmetcollegestudent.blogspot.ca/2012/04/goat-cheese-stuffed-figs-with-honey.html" target="_blank">wrapped them in prosciutto and blue cheese and topped with a little balsamic reduction.</a> 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. <br />
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<a name='more'></a><br />By the way, I am so totally blue cheesed out right now. I honestly did all these recipes in a row, and I am ok with saying buh-bye to the stinky cheese for a while. Oh the things I do for you people!<br />
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Oh... and at the end of this little adventure, I decided I love the word figgy. Go ahead, say it out loud. I dare you. Right now. Even if you are in public. Just DO IT. If I had a pet pig, I would name her figgy piggy. Just sayin...<br />
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<span style="font-size: x-large;">Blue Cheese, Fig and Caramlized Onion Crostini</span><br />
<strong>Time:</strong> 10 mins (+45mins for onions) <strong>CPS</strong>: $4.25 (for 8-10) <strong>L of D:</strong> Graduate<br />
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- Half of a thin Baguette (save the other half for... eating)<br />
- 2-3 Figs<br />
- 8-10 tsp of blue cheese<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8ODRQTcG1Gt2OHjEIbC9ldt8a1Sw12W48_Raiedf6_B7u5rWkWMNsx-DHKakqfDcShYAyedp-MDkRQ1RxjsyH-awIQRitTLHPd9oNw-FR-iqHHhDZ4S7Mpu_lmE8wt5JbUBR5VYX8Ali/s1600/Blue+Cheese,+Fig,+Caramalized+Red+Onion+Crostin3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8ODRQTcG1Gt2OHjEIbC9ldt8a1Sw12W48_Raiedf6_B7u5rWkWMNsx-DHKakqfDcShYAyedp-MDkRQ1RxjsyH-awIQRitTLHPd9oNw-FR-iqHHhDZ4S7Mpu_lmE8wt5JbUBR5VYX8Ali/s200/Blue+Cheese,+Fig,+Caramalized+Red+Onion+Crostin3.JPG" width="200" /></a>- A wee bit of chopped parsley for garnish<br />
- 1 Tbsp of Olive Oil<br />
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Caramalized Red Onion (add 45 mins)<br />
- 1 Red Onion sliced<br />
- 1 Tbsp of Butter<br />
- 1 Tsp of Sugar<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGd-SNAZHmBGE-NYOsK27GB7-N_zksZKa4Kc8JndFiG36HVUJJMQnHHViuJKVcE-DnkGKf2Lf5kzid7BLrYomGhjUy0Atc2mpL413ELFb5ukMfzhhnRBfGLJvNxXgp3-OHZRnhfQsOHpu/s1600/Blue+Cheese,+Fig,+Caramalized+Red+Onion+Crostin4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGd-SNAZHmBGE-NYOsK27GB7-N_zksZKa4Kc8JndFiG36HVUJJMQnHHViuJKVcE-DnkGKf2Lf5kzid7BLrYomGhjUy0Atc2mpL413ELFb5ukMfzhhnRBfGLJvNxXgp3-OHZRnhfQsOHpu/s200/Blue+Cheese,+Fig,+Caramalized+Red+Onion+Crostin4.JPG" width="200" /></a>Begin by making your caramalized onion. In a saucepan, melt butter over medium heat. Throw in onions and sugar and toss around. Turn down to medium-low and cook until caramalized. For about 45 mins stirring occasionally. Here you don't want any brown on your onions, just for them to sweat out a bit, become translucent and slowly start to release their own sugars. To be completely honest, I never have the patience to let them fully caramalize. I usually stop around the 20 min. mark, but thats just me. <br />
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Slice baguette into rounds. Drizzle with olive oil and put in oven at 450 degrees for about 3-4 minutes a side or until golden brown. Slice figs thinly into rounds. Once toasts are out of the oven, assemble by spreading on blue cheese, and topping with fig, caramalized onion and parsley. <br />
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Yay! So fancy!The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com0tag:blogger.com,1999:blog-2479903682521310362.post-52470675439928266802012-06-23T12:48:00.002-07:002012-06-23T19:18:14.074-07:00Baked Prosciutto Wrapped Figs Stuffed with Blue Cheese and a Balsamic Reduction<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Some of you may</span> or may not remember the amazing <a href="http://thegourmetcollegestudent.blogspot.ca/2012/01/birthday-dinner.html" target="_blank">birthday dinner</a> 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. <br />
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Continuing on with my <a href="http://thegourmetcollegestudent.blogspot.ca/2012/04/new-food-challenge-6-figs.html" target="_blank">New Food Challenge #6: Fresh Figs</a>. This recipe is as easy as <a href="http://thegourmetcollegestudent.blogspot.ca/2012/04/goat-cheese-stuffed-figs-with-honey.html" target="_blank">Goat Cheese Stuffed Figs with Honey</a>, however I find them so much more rich that I could only handle 2, max 3 of them at a time. But whatevs, totally worth it.<br />
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<span style="font-size: x-large;">Baked Prosciutto Wrapped Figs Stuffed with Blue Cheese and Balsamic Reduction</span><br />
<strong>Time</strong>: 20 mins. <strong>CPS:</strong> $1.35/1.5 figs <strong> L of D:</strong> Undergraduate<br />
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- 3 Fresh Figs<br />
- 6 Slices of Prosciutto<br />
- 6 tsp of Blue Cheese<br />
- 3 Tbsp of Balsamic Vinegar<br />
- 1 tsp of Brown Sugar<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZ09vA5ufs-9O67iG_WPNJuzvJPSvsM8idaY3M-m5icuOg2HDU73TOc4ezcU8R54h0vBIWVK3pkXZ5f8yc91oeAnqpYwW7FuFdGG8qIBuMqVa93ZTk9nE75Mne_r-bIYct7M9WW3SxcME/s1600/Prosciutto+Wrapped+Figs+with+Blue+Cheese+and+Balsamic+Glaze4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZ09vA5ufs-9O67iG_WPNJuzvJPSvsM8idaY3M-m5icuOg2HDU73TOc4ezcU8R54h0vBIWVK3pkXZ5f8yc91oeAnqpYwW7FuFdGG8qIBuMqVa93ZTk9nE75Mne_r-bIYct7M9WW3SxcME/s200/Prosciutto+Wrapped+Figs+with+Blue+Cheese+and+Balsamic+Glaze4.JPG" width="200" /></a>Start off by making the Balsamic Reduction: Pour balsamic vinegar into a pot or pan over medium high heat. Whisk in brown sugar. Once sugar has disolved, reduce heat to low and let simmer until liquid reduces to about half - approx. 10-15 minutes. When you can coat the back of a spoon and run your finger down it and it still leaves a space, it is reduced enough. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMkFTiTp2Q22WEslsVLtT5uRioJj2KhFKyfJUYIllmZrc4rk3Ir3-t8krCiXgWN9fLRqfGSnH_l_wh6SJWXXXLesKaevJfHy_oeVu07i2Zd-BT6XvfEzkYKcN3WnJbeyQnfxORgLmoWWk/s1600/Prosciutto+Wrapped+Figs+with+Blue+Cheese+and+Balsamic+Glaze6.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMkFTiTp2Q22WEslsVLtT5uRioJj2KhFKyfJUYIllmZrc4rk3Ir3-t8krCiXgWN9fLRqfGSnH_l_wh6SJWXXXLesKaevJfHy_oeVu07i2Zd-BT6XvfEzkYKcN3WnJbeyQnfxORgLmoWWk/s200/Prosciutto+Wrapped+Figs+with+Blue+Cheese+and+Balsamic+Glaze6.JPG" width="200" /></a>Preheat oven to 450 degrees. Slice the figs in half. Place a Tsp of blue cheese on each half and wrap with a slice of prosciutto. Secure with a toothpick if needed. Place on a greased baking sheet and put in oven for only about 5-8 minutes or until the cheese has melted slightly and the prosciutto is a bit crispy. <br />
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Drizzle with balsamic reduction and serve!<br />
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<br />The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com1tag:blogger.com,1999:blog-2479903682521310362.post-64795253695394963032012-04-26T17:40:00.001-07:002012-04-28T18:34:55.366-07:00Goat Cheese Stuffed Figs with Honey<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Last post</span> I introduced the <a href="http://thegourmetcollegestudent.blogspot.ca/2012/04/new-food-challenge-6-figs.html" target="_blank">New Food Challenge #6: Figs.</a> So here is the first thing I tried with them. Super super simple and easy. Except it didn't turn out....<em>perfect. </em>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* <br />
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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.<br />
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<a name='more'></a><br />
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<span style="font-size: x-large;">Goat Cheese Stuffed Figs with Honey</span><br />
<strong>Time:</strong> 15 mins. <strong>CPS:</strong> $2.25 (3 figs) <strong> L of D: </strong>Undergraduate<br />
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- 3 Figs<br />
- 3 Tsp of Goat Cheese<br />
- 1 Tsp of Honey<br />
- Pinch of Thyme - fresh recommended - mainly because I used dried thyme and it was..so-so<br />
- Pepper<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFFNN-Z2uqlsAAt_l4SFSmtETIAKC7dj9OUX4vfC4Rkvat5lO0aLeV65eKEijVmGlDhmh1ZgtGPOt6y7_adiq29BZEkWI-CXOZqRZqcYFdWbxBtzGQosa_UeYEGzdZCQqDlkCy8tJKpkxi/s1600/Goat+Cheese+Stuffed+Figs+with+Honey.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFFNN-Z2uqlsAAt_l4SFSmtETIAKC7dj9OUX4vfC4Rkvat5lO0aLeV65eKEijVmGlDhmh1ZgtGPOt6y7_adiq29BZEkWI-CXOZqRZqcYFdWbxBtzGQosa_UeYEGzdZCQqDlkCy8tJKpkxi/s320/Goat+Cheese+Stuffed+Figs+with+Honey.JPG" width="320" /></a></div>
Make two slits in each fig, NOT all the way down to the bottom. Spoon goat cheese in the middle. Sprinkle thyme over each. <br />
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Place in oven at 350 degrees for about 10 mins. Drizzle honey all over and add a pinch of pepper. <br />
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<br />The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com2tag:blogger.com,1999:blog-2479903682521310362.post-14353328874364642272012-04-25T16:51:00.000-07:002012-04-28T18:35:27.340-07:00New Food Challenge #6: Fresh Figs!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh31MzPcUHTKSAuw9AgG-E7xZ_knb76xl4Z3FXk1B2NQaDcTxIS7aGemgU8wCyA6GFO4NWd5Z-VmkpUl0vPksM_Nn1Lwj7DkilSImX4vq-vyiGLm00m8gHK8nqiBlHR6_eWh2Q7E_bn2XSp/s1600/Figs.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh31MzPcUHTKSAuw9AgG-E7xZ_knb76xl4Z3FXk1B2NQaDcTxIS7aGemgU8wCyA6GFO4NWd5Z-VmkpUl0vPksM_Nn1Lwj7DkilSImX4vq-vyiGLm00m8gHK8nqiBlHR6_eWh2Q7E_bn2XSp/s400/Figs.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Comment: these are green still because they are not fully ripe yet!</td></tr>
</tbody></table>
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<span style="font-size: large;">It is fig season</span>! Yay! Well fresh fig season. You can find dried figs everywhere and anywhere. We are talking about the fresh, plump, juicy fruit (not the gum). <br />
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Did you know that a fig has multiple flowers growing inside of it? And SOME please believe that the fig was actually the forbidden fruit in the Garden of Eden - not the apple. WHO KNEW?<br />
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There are multiple different types of figs. I thought there was only one - the purple one, more formally known as the Mission Fig. You can find out more about the varieties <a href="http://localfoods.about.com/od/summer/tp/FigTypes.htm" target="_blank">here.</a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2b1qSUNoukZf0dp0JXH8KafbiSD_Mm3I6iz71La0GCK9xT2NtxydESLbUq4rK2iZZN6bxLnbfQ4bq7F1VALpm1KzQhlS8hDb1R8I_jLWjeWav_IXdVb1mf3FexUmP8yxWMPAFGsb0axiU/s1600/Figs3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2b1qSUNoukZf0dp0JXH8KafbiSD_Mm3I6iz71La0GCK9xT2NtxydESLbUq4rK2iZZN6bxLnbfQ4bq7F1VALpm1KzQhlS8hDb1R8I_jLWjeWav_IXdVb1mf3FexUmP8yxWMPAFGsb0axiU/s320/Figs3.JPG" width="320" /></a></div>
There is so much more to figs that Fig Newtons and figgy pudding. And when I saw them at the market, I thought "hey why the heck not?" It was time for an adventure. It is not that figs are weird and super unique or anything, and I bet 99.9% of people have heard of them. It is just that they are dam expensive and has never been part of any budget I have ever been part of. Averaging about $1/fig. I could eat those babies like grapes! I found these ones much cheaper - I think I ended up getting them for $0.50/fig. Thats a 50% saving <a href="mailto:b@*#ch">b@*#ch</a>!<br />
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So I decided to stretch the limits. I bought a limited number, and I wanted to see how many recipes I could get out of my small supply. Stay tuned or you will miss the excitement!<br />
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<span class="Apple-style-span" style="font-size: large;"><b>Today's Contender: Fresh Figs</b></span></div>
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<span class="Apple-style-span" style="font-size: large;">Taste: *****/5</span></div>
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<span class="Apple-style-span" style="font-size: large;">Ease of Use: *****/5</span></div>
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<span class="Apple-style-span" style="font-size: large;">Accessibility: **/5</span></div>
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<span class="Apple-style-span" style="font-size: large;">Affordability: */5</span></div>
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<span class="Apple-style-span" style="font-size: large;">Overall: ***/5</span></div>
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</div>The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com0tag:blogger.com,1999:blog-2479903682521310362.post-36931920190400765552012-04-11T17:06:00.001-07:002012-04-11T17:06:38.296-07:00Beet, Avocado, Goat Cheese and Arugula Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yA2lneQIxxhZs63Ypw9lXcQZkNaporjVdk4m2C3OMZAtnu3AinUgX03PwsQ5fXht_6hFm7PMXBboMvnDdqr0nEPZ7xLhHi22-Hz-tsbEm5CPadOoUMOfclW6VbJJ8oiDOpERBYs3uhml/s1600/beet,+avocado,+goat+cheese+and+arugula+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yA2lneQIxxhZs63Ypw9lXcQZkNaporjVdk4m2C3OMZAtnu3AinUgX03PwsQ5fXht_6hFm7PMXBboMvnDdqr0nEPZ7xLhHi22-Hz-tsbEm5CPadOoUMOfclW6VbJJ8oiDOpERBYs3uhml/s400/beet,+avocado,+goat+cheese+and+arugula+salad.JPG" width="400" /></a></div>
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<span style="font-size: large;">It's April.</span> 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. <br />
<br />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?<br />
<br />Well I am mac and cheese yesterday. But no one has to know about that really. <br />
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So this salad is hearty and refreshing at the same time. Add chicken for some protein. Also I have made this with raspberry vinegarette and it was equally as delicious. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlIXANf6iTh9PqTI_JitAAOOzBVX81eMJdaMZbTPi24NGPFBefirE2C7ZF5NeLmwH6ATaoyFwkYCDDohWshhNZCzx7sy6QAtHVEL4Zv3OfCV1JAgWvWvKmS_YOI9ZvpJebaxXGXsjq6ZRb/s1600/beet,+avocado,+goat+cheese+and+arugula+salad3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlIXANf6iTh9PqTI_JitAAOOzBVX81eMJdaMZbTPi24NGPFBefirE2C7ZF5NeLmwH6ATaoyFwkYCDDohWshhNZCzx7sy6QAtHVEL4Zv3OfCV1JAgWvWvKmS_YOI9ZvpJebaxXGXsjq6ZRb/s320/beet,+avocado,+goat+cheese+and+arugula+salad3.JPG" width="320" /></a></div>
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<span style="font-size: x-large;">Beet, Avocado, Goat Cheese and Arugula Salad</span> <br />
<strong>Time:</strong> 5 mins + beet cooking time <strong> CPS:</strong> $1.95 <strong>L of D:</strong> Undergraduate<br />
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<ul>
<li>1 Large Beet (or pickled beets)</li>
<li>1/2 Avocado</li>
<li>Handful of Arugula</li>
<li>2 Tbsp of crumbled Goat Cheese</li>
<li>Juice from half a small Lemon</li>
<li>1 Tsp of Olive Oil</li>
<li>Salt n Peppa</li>
</ul>
Boil, roast, bbq or microwave your beet. Any way you like it. I say microwave if you are in a hurry (5 mins on high - check it - time depends on size). <br />
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Slice avocado ... in slices. <br />
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On a plate, place your washed arugula, avocado, sliced beets. Pour lemon and drizzle olive oil on top. Add a wee bit of salt and pepper. Sprinkle on goat cheese and serve. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUiY1MyvjSoNsm8Yvyl9GW_vN1Ij7zhAt5aU3-_Av5ilL3b1aPRRBuMt9G1KCo-CeeiOmkFXMZ_mTtESTAYixjY5sN23qObhcMCkOmbE3SKJirQTiY7ZgDI7sCZoAdfRThQCJs0HRph8lW/s1600/beet,+avocado,+goat+cheese+and+arugula+salad4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUiY1MyvjSoNsm8Yvyl9GW_vN1Ij7zhAt5aU3-_Av5ilL3b1aPRRBuMt9G1KCo-CeeiOmkFXMZ_mTtESTAYixjY5sN23qObhcMCkOmbE3SKJirQTiY7ZgDI7sCZoAdfRThQCJs0HRph8lW/s320/beet,+avocado,+goat+cheese+and+arugula+salad4.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tip: Slice the avocado before you scoop it out of the shell. <br />
It is easier and cleaner.... in my opinion! </td></tr>
</tbody></table>The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com1tag:blogger.com,1999:blog-2479903682521310362.post-21918514411727658672012-04-02T17:01:00.000-07:002012-04-02T17:01:51.363-07:00Bacon and Roasted Cauliflower Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivti3OJhj4VEwzfQjN4Y1EtjPz5f5qLf5EjxZ7GdB8wcqMZK8AH2F_0BecYnKM_agGm5NZii_kqIhIGuYcfDzVB2hfvZF0ledaurTa1tBlbypAHA9LYP2UjOCOvru2EOJt56vx0RR8scfN/s1600/Bacon+and+Roasted+Cauliflower+Soup2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivti3OJhj4VEwzfQjN4Y1EtjPz5f5qLf5EjxZ7GdB8wcqMZK8AH2F_0BecYnKM_agGm5NZii_kqIhIGuYcfDzVB2hfvZF0ledaurTa1tBlbypAHA9LYP2UjOCOvru2EOJt56vx0RR8scfN/s400/Bacon+and+Roasted+Cauliflower+Soup2.JPG" width="400" /></a></div>
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Cauliflower is... well kinda boring. Sorry but it is. <br />
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How do you make something not boring? You bacon-fy it. <br />
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Baconfy you ask? Yes, baconfy - the art of adding bacon to something to make it exponentially better. <br />
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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. </div>
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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)</div>
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<span style="font-size: x-large;">Bacon and Roasted Cauliflower Soup</span><br />
<strong>Time:</strong> 30 mins. <strong> CPS:</strong> $1.37 (4 servings/pot - big serving) <strong>L of D:</strong> Undergraduate<br />
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<ul>
<li>1 Head of Cauliflower</li>
<li>4 Cups of Chicken Stock</li>
<li>4 Slices of Bacon</li>
<li>1 Onion, chopped</li>
<li>2-4 Cloves of Garlic (you choose!)</li>
<li>Splash of Olive Oil </li>
<li>Salt n Pepa</li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9Qoow7jzueRjsRmAve5QyAGmhnVfxSgnBu2LWYQLmsG4CWYhokVSf5qAe8TcII4AX6mLokmxu-alpag8NfYW9UFuuHuKHY_4gDAXb9KoDcLKPFW72RSQC_8mJj7v9LCPL3LZm9-_jyx5/s1600/Bacon+and+Roasted+Cauliflower+Soup3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9Qoow7jzueRjsRmAve5QyAGmhnVfxSgnBu2LWYQLmsG4CWYhokVSf5qAe8TcII4AX6mLokmxu-alpag8NfYW9UFuuHuKHY_4gDAXb9KoDcLKPFW72RSQC_8mJj7v9LCPL3LZm9-_jyx5/s320/Bacon+and+Roasted+Cauliflower+Soup3.JPG" width="320" /></a><br />
Chop up cauliflower into big florets. Splash a bit of olive oil in a casserole dish or baking sheet and add the cauliflower and garlic cloves to it. Toss to coat. Place in oven at 400 degrees for about 15-20 minutes or until they start to turn golden brown. <br />
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In the meantime, cut your bacon into cubes and add to a pot over medium heat. Cook until crispy (about 5 minutes). Remove bacon with a slotted spoon and keep to the side. Here you need to make a judgment call; how much bacon fat to remove from the pot - remove as much as you want or leave it all in. Depends on how bacony you want it. Just make sure you leave a little. <br />
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Add the chopped onions and saute until soft, about another 8-10 minutes stirring occasionally. By this time, your cauliflower and garlic should be just about done. Once it is, add directly to the pot. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbhpDbIRT3g_dv138BzAbeYVeaOQhbiTEE_ODP1d3EjN_k28xJMasOtmZhbrXLDGMVeuONGzegQp3sNVz0mQJIHkBYW6nY_r2ixnsrV-VIWo1aezacBX9-vRH8QxiuMrb_21_8X3DPJbq-/s1600/Bacon+and+Roasted+Cauliflower+Soup4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbhpDbIRT3g_dv138BzAbeYVeaOQhbiTEE_ODP1d3EjN_k28xJMasOtmZhbrXLDGMVeuONGzegQp3sNVz0mQJIHkBYW6nY_r2ixnsrV-VIWo1aezacBX9-vRH8QxiuMrb_21_8X3DPJbq-/s200/Bacon+and+Roasted+Cauliflower+Soup4.JPG" width="200" /></a>Add the chicken stock. It should cover your cauliflower by about half an inch, if it doesn't, feel free to add some water. Bring everything to a boil and then reduce to simmer and let everything hang out for another 5 minutes. <br />
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Remove from heat and blend with an emersion blender or add to a regular blender in batches. Return to heat give it a taste. Add salt and pepper as you like it. Serve it with a big ole spoonful of the chopped bacon on top! <br />
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</div>The Gourmet Studenthttp://www.blogger.com/profile/03051730996900004973noreply@blogger.com2