Maple Mustard Brussel Sprouts

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

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

Hoisin Glazed Chicken with Orange Rice

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

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

Butternut Squash Mac and Cheese

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

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

Cold Balsamic Roasted Brussels Sprouts and Butternut Squash Salad

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

Remember me?

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

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

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

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

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

Eat cold. I found it best at room-temperature

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


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

Balsamic Roasted Brussels Sprouts and Butternut Squash

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

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

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

Pasta with Broccoli Goat Cheese Pesto

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

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

How To: Eat a Banana, Chicken Wings and a Cupcake like a Gentleman or Gentlelady

So apparently I have been eating bananas, chicken wings and cupcakes my entire life.

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.

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!)

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.

Warm Beet and Brussels Sprouts Salad

BRUSSELS SPROUTS!!!!

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

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

Butternut Squash Ravioli with Lemon Brown Butter Walnut Sauce

Ravioli - The Cheater Version

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

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

50 Common Cooking Mistakes

I stumbled upon 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..

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.

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?

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.

Hopefully this article will help you in your future cooking endeavors! Are there any mistakes that you commonly make?

Article: The Most Common Cooking Mistakes

Poached Egg on Balsamic Onion Toast

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

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

Zucchini, Goat Cheese and Sundried Tomato Roll-Ups

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

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

Make them.

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

Cranberry and Green Onion Cheese Pinwheels

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

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

Funny how the mind works eh?

Homemade Sugar Scrubs

Staying with my theme of cheap, 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.

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.

Gift Idea: Recipe in a Box

Pretty much what my desk looked like:
proto-knowledge.blogspot.ca/2010/12/graduate-student-christmas-tree.html

It is 5 days before Christmas. 

Just finished my exams, just finished marking my last assignment, just finished my last shift at my part time job...

And now it is time to buy Christmas gifts! OH SNAP.

No money, no time.. what do I do? Hop on over the Dollar Store and start making some homemade gifts.

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!

Mango, Avocado Fresh Rolls with Soy Peanut Dipping Sauce

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

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

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

Red and Golden Beet Salad with Red Onions and Oranges

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

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

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

How To: Segment an Orange

Like oranges? Don't like the skin? Nah no one eats that.

What about the pith? .. wait.. what the heck is pith?  Well I will tell you.

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.

But today I decide to rebel and not eat the pith.

Stay tuned for the next post...where I actually put this skill to good use ;)

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

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

Blue Cheese, Fig and Caramalized Onion Crostini

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