Dec
2012

Cookies n Cream Rice Krispie Treats

categories: Desert, Recipes, Snack

Its holiday time! That means lots of good family dinners, brunches, lunchesso I get to bake! Or not.

Desserts that require minimal to no baking are ideal when you have no time to make elaborate desserts. Last weekend I was busy studying for my surgery exam, but I also had a holiday brunch. A gal like me doesnt want to go to a party empty handed, but I  couldnt spend my study day in the kitchen. Enter rice krispie treats.

While rice krispie treats sound a bit juvenile, when given a tweak they can be a fantastic addition to a dessert table. Ive made cake batter rice krispie treats  in the past that were a hit, and this time around I made a different style of them gangnam style! woohoooo!

I mean

Gosh darn it I just like to dance.

And these cookies and cream rice krispie treats just make me wanna d-a-n-c-ewhile shoving my mouth with marshmallows.

No one judges in my kitchen. Even if  youre my boyfriend, sitting on the couch in our loft, playing assassins creed and oblivious to anything around him. No one judges.

Cookies and Cream Rice Krispie Treats

Ingredients:

Squares:

  • 1/4 cup salted butter
  • 1 (10.5) oz bag mini marshmallows + an additional cup of marshmallows.
  • 6 cups Rice Krispies cereal
  • 10 oreos, chopped into bits

Topping:

  • 1 1/3 cups white chocolate chips
  • 6 oreos, chopped into bits

Directions:

  1. Butter or spray a 13 x 9 pan, set aside.
  2. Melt butter in a large non-stick saucepan over medium low heat, swirling butter up along edges of the pan (this helps the marshmallows stick much less). Stir in marshmallows and stir constantly until melted.
  3. Remove from heat and gently stir in Rice Krispies cereal until evenly coated. Fold in 10 chopped Oreos.
  4. Pour mixture into buttered dish and gently press mixture evenly into dish, set aside.
  5. In a microwave safe bowl, melt white chocolate chips on in 30-45 second intervals, stirring after each interval until melted and smooth.
  6. Spread melted chocolate evenly over Rice Krispie treats and immediately (before chocolate hardens) sprinkle with the 6 chopped Oreos. Gently press the Oreo pieces down with your hands.
  7. Cover and refrigerate about 10 minutes, or alternately let rest on counter until chocolate hardens.

Source: Stylish Cuisine

Enjoy these no bake desserts!

– Jennie


Oct
2012

Roasted Mediterranean Pepper Salad

categories: Recipes, Side Dish, Vegetarian

Who ever said fall had to be full of squash, pumpkin and zombies (duh- halloween)?

Side Comment about Zombies: Is it normal that when I hear the theme song for the Walking Dead through the thin walls of my neighbors apartment that I want to dress up in dirt and and scare the living crap out of them? I mean, they are super loud all the timeso they deserve to poop themselves.

Right.

Its Fall. Everyone is wearing un-form fitting sweaters, layers, and cooking/baking something orange. My kitchen has never conformed to rules, if anything I step so far away from them like the time it was a seriously cold canadian winter day and I made a Thai Mango salad. Im different! So Goodbye pumpkin, hello vibrant colors!

The best thing about this salad, is how versatile it is take out what you dont like, add what you do! You can also 1) serve it with just the peppers (or the additions) as a side for many meat or fish dishes, 2) put on baguette for beautiful crostinis, 3) Toss it with arugula for a fullfilling salad.

Roasted Mediterranean Pepper Salad

Ingredients:

  • Variety of bell peppers +/- spicy pepper (like jalepeno)(4-6)
  • 1 clove of garlic, minced
  • 1 tbsp green onion, chopped
  • 1 tbsp shallots, diced
  • 1 tbsp capers, drained
  • 1 tbsp kalamata olives, chopped
  • Feta cheese
  • salt and pepper
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley, chopped
Directions:
  1. Preheat the oven to 400 degrees.
  2. Cut peppers in half, removing seeds.
  3. Line peppers on a large baking sheet and roast them for 45 minutes to 1 hour. Once they’re fully roasted, cover the pepper tray with another piece of foil and let the peppers cool. When they’re cool enough to handle, remove the skins and slice sections of pepper into 1/4-inch wide strips.
  4. Toss peppers with oil, lemon juice, garlic and a few pinches of salt. Cover and let marinate for an hour or overnight (and up to 4 days) in the fridge.
  5. Add capers, olives, green onions, shallots and parsley. Stir to mix.
  6. Add feta to top of plate when serving with a sprinkle of parsley and black pepper.
Adapted from smitten kitchen
Hope you enjoy this salad! You can change it to how you like it, and serve it in a number of ways! Its a go-to at my table when it needs an extra pop of color.
– Jennie

Oct
2012

Halloweens Coming!

categories: Personal

Halloween is a few weeks away, and I am ready to head back to Montreal and get my pumpkin hat on. Since I dont have much exciting home cooked food here in Toronto and with trick or treatin around the corner, I thought Id share some of my favorite parts of the ghoulish holiday.

1. Halloween Party Decor: Ive always wanted to throw an adult halloween party with awesome dessert and decor.

Amy Atlas dessert party:

2. Hysterical Haunted houses and their hidden cameras– pics from a haunted house in Niagra Fall, CANADA!

Seeing scared people is hysterical. Point finale.

3. ZOMBIES! You should always be prepared

Especially if you work in hospitals. Think my stethoscope will save me?

4. We get to see Bette Middler with buck teeth! (obviously from the best movie HOCUS POCUS!)

My teeth do that too when I think really hard so thankful for face masks in the operating room. Otherwise

A must see!

Hopefully Ill have the chance to whip up some halloween treats in my new kitchen in a few weeks! My boyfriend should get his calm hat on with all the flour that will be flying in our kitchen! *Cackle*

– Jennie


Oct
2012

Roasted Mediterranean Pepper Salad

categories: Recipes, Salad, Side Dish, Vegetarian

Who ever said fall had to be full of squash, pumpkin and zombies (duh- halloween)?

Side Comment about Zombies: Is it normal that when I hear the theme song for the Walking Dead through the thin walls of my neighbors apartment that I want to dress up in dirt and and scare the living crap out of them? I mean, they are super loud all the timeso they deserve to poop themselves.

Right.

Its Fall. Everyone is wearing un-form fitting sweaters, layers, and cooking/baking something orange. My kitchen has never conformed to rules, if anything I step so far away from them like the time it was a seriously cold canadian winter day and I made a Thai Mango salad. Im different! So Goodbye pumpkin, hello vibrant colors!

The best thing about this salad, is how versatile it is take out what you dont like, add what you do! You can also 1) serve it with just the peppers (or the additions) as a side for many meat or fish dishes, 2) put on baguette for beautiful crostinis, 3) Toss it with arugula for a fullfilling salad.

Roasted Mediterranean Pepper Salad

Ingredients:

  • Variety of bell peppers +/- spicy pepper (like jalepeno)(4-6)
  • 1 clove of garlic, minced
  • 1 tbsp green onion, chopped
  • 1 tbsp shallots, diced
  • 1 tbsp capers, drained
  • 1 tbsp kalamata olives, chopped
  • Feta cheese
  • salt and pepper
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley, chopped
Directions:
  1. Preheat the oven to 400 degrees.
  2. Cut peppers in half, removing seeds.
  3. Line peppers on a large baking sheet and roast them for 45 minutes to 1 hour. Once they’re fully roasted, cover the pepper tray with another piece of foil and let the peppers cool. When they’re cool enough to handle, remove the skins and slice sections of pepper into 1/4-inch wide strips.
  4. Toss peppers with oil, lemon juice, garlic and a few pinches of salt. Cover and let marinate for an hour or overnight (and up to 4 days) in the fridge.
  5. Add capers, olives, green onions, shallots and parsley. Stir to mix.
  6. Add feta to top of plate when serving with a sprinkle of parsley and black pepper.
Adapted from smitten kitchen
Hope you enjoy this salad! You can change it to how you like it, and serve it in a number of ways! Its a go-to at my table when it needs an extra pop of color.
– Jennie

Sep
2012

New City, New food store!

categories: Personal

Its the fall season, and you can spot me in my fave leather jacket and boots my favorite gear I wish I can wear year-round. And earmuffs, wish I could sport those too 24/7, theyre just so cozy! If you do spot me though, it would likely be in the small town of Toronto. Best part about it so far is that I found the most awesome Loblaws ever! weehaw!

Soit seems like I havent posted many recipes in a while, and it may be a little bit longer until I can get fully started again. Not only am I in a different city/kitchen for a bit, Im also in the middle of moving. So half my kitchen things are either at my new place, in a box or waiting to be packed. Its madness I tell ya, pure madness!  EEEE

So here is just a few things that Ive made but havent posted.

Shrimp and Pesto Pasta

Cauliflower Crust Pizza

Quinoa, Sweet Potato, Kale and Feta Salad

Soon there will be some more recipes Brought to you by a different kitchen or two. If you have any suggestions for a good meal in TO, give me some info!

– Jennie


Sep
2012

Tomato Salad with Feta and Mint

categories: Recipes, Side Dish, Vegetarian

The smell of tomato had been wafting through every market/grocery store this past little while. They are beautiful shapes and colors and are screaming to be used. Except if youre cooking for my boyfriend he hates tomatoes!

So, it was not a great idea last summer to make a meal in which tomatos played a role in every dish. You know, like brushetta, tomato and buffalo mozarella salad and spaghetti with fresh tomoato sauce. No, that would just be silly.

Isnt he a lucky guy to have a gal like me?? oops.

So this year, I knew that it would only be fair to eat all the tomatoes by myself. And boy, I was a lucky gal! The sweet tomatoes with the spicy peppers and smooth cheese all amazing!

Tomato Salad with Mint & Feta

Ingredients:

  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1/4 small red onion, thinly sliced
  • 1 jalapeno, seeded and finely chopped
  • 4 to 6 large tomatoes, preferably a mix of red and yellow
  • 1/4 cup shredded fresh mint
  • 1/4 cup crumbled feta cheese

Directions:

  1. Whisk balsamic vinegar with oil, sugar and salt in a small bowl. Stir in onion and jalapeno.
  2. Thickly slice tomatoes and arrange on a platter. Pour dressing evenly overtop. Let stand 30 min.
  3. Sprinkle with mint and cheese.

From Chatelaine Magazine 


Sep
2012

Tomato Salad with Feta and Mint

categories: Recipes, Salad, Side Dish, Vegetarian

The smell of tomato had been wafting through every market/grocery store this past little while. They are beautiful shapes and colors and are screaming to be used. Except if youre cooking for my boyfriend he hates tomatoes!

So, it was not a great idea last summer to make a meal in which tomatos played a role in every dish. You know, like brushetta, tomato and buffalo mozarella salad and spaghetti with fresh tomoato sauce. No, that would just be silly.

Isnt he a lucky guy to have a gal like me?? oops.

So this year, I knew that it would only be fair to eat all the tomatoes by myself. And boy, I was a lucky gal! The sweet tomatoes with the spicy peppers and smooth cheese all amazing!

Tomato Salad with Mint & Feta

Ingredients:

  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1/4 small red onion, thinly sliced
  • 1 jalapeno, seeded and finely chopped
  • 4 to 6 large tomatoes, preferably a mix of red and yellow
  • 1/4 cup shredded fresh mint
  • 1/4 cup crumbled feta cheese

Directions:

  1. Whisk balsamic vinegar with oil, sugar and salt in a small bowl. Stir in onion and jalapeno.
  2. Thickly slice tomatoes and arrange on a platter. Pour dressing evenly overtop. Let stand 30 min.
  3. Sprinkle with mint and cheese.

From Chatelaine Magazine 


Aug
2012

Funfetti Sprinkle Cookies

categories: Desert, Recipes, Snack

The sprinkles are back in full force. You know what that means I feel old again and need to make something silly and fun to feel like my young self again.

funfetti cokies

This time, my aging was felt when I walked across campus with my fresh fruit and veggies, excited to go home for a night of cooking and studying. As I cheerfully walked along doing bicep curls with my groceries (gotta get that workout in!), I group of youngins rolled into my bicep curling space. They were sporting neon color shirts, backwards caps, and a glazed over look.

Welcome to frosh week! Yee-Haw!

This month Im working in the Emergency Room and the froshers are flocking in! As I stitch their wounds and get questions about STIs, should I nonchalantly warn them that soon enough they will feel old and tired in the real world? Or is having me awkwardly stitch/smile/giggle enough?

Obvious choice there medicine now and awkward old lady grumblings later.

Note: recipe calls for almond extract you can find it right next to he vanilla extract in your grocery store, its an easy find.

Funfetti Sprinkle Cookies:

Ingredients:
  • 1 cup Butter, Room Temperature
  • 1-¼ cup Sugar
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Almond Extract
  • 1 whole Egg
  • 2-½ cups Flour
  • ¼ cups Cornstarch
  • ¾ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ½ cups Rainbow Jimmie Sprinkles
  • 2 Tablespoons Nonpareil Sprinkles

Directions:

  1. Preheat the oven to 375ºF.
  2. Cream the butter and sugar in your stand mixer/hand mixer for about 2 minutes, until fluffy. Add the vanilla, almond, and egg. Beat until well combined.
  3. In a separate bowl, sift in the flour, cornstarch, soda, and salt. Slowly add the flour mixture to the butter mixture, and continue on low speed until it’s all added and combined. Mix in all the sprinkles (don’t overmix or the sprinkles will start to bleed into the dough).
  4. Scoop cookie dough onto cookie sheets, about 1 1/2 inches apart. Bake for about 15 minutes. (Note: Only bake until they very slightly start to turn light golden brown just on the edges and baking time will vary on the size of cookie you make. Check them around 10 minutes, then 12, and so on.)
  5. Cool on a wire rack. Store in an airtight container up to 4 days.

Hope you enjoy these fun cookies and enjoy the start of a new school year! Just know if you hurt yourself you may come face-to-face with meand my new stitching skills. Muahah.

– Jennie


Aug
2012

Cajun Salmon with peach Salsa

categories: Fish/Seafood, Meals, Recipes

It is the last few weeks of summer I am horrified (yes, horrified) at how quickly the summer went by. Asides from my week of vacation, I think Ive been in the sun for a total of 10 days. Sigh, the life of a medical student/netflix watcher (Buffy the Vampire slayer and Friday Night Lights 2 very different shows that live deep in my heart).

Asides from the earlier sunset, August also means its peach season. They are so fresh and sweet now that they add something special to any dish. You can go for the classic peach cobbler, or you can cut fresh peaches into a green salad (if you just came back from a heavy-eating vacation). In my case, I used sweet peaches to balance the spicy zing of my cajun salmon and it went perfectly.

This dish is a cajun spiced salmon with a fresh tasting peach salsa. You can buy cajun seasoning pre-made at your grocery store. No need to make a melange (thats french for mixture) of your own. And while the recipe calls for a peach salsa, I didnt cut my veggies and fruits into teensy tiny pieces Im rebellious. Conform if you wish.

cajun salmon with peach salsa

Cajun salmon with peach salsa

Ingredients: (for 4)

For the fish:

  • 4 salmon fillets
  • 1 tbsp olive oil
  • 3 tbsp cajun seasoning (warning: it can be spicy!)
  • salt and pepper

Peach salsa:

  • 1 1/2 cups (finely) diced peach
  • 3/4 cup (finely) diced red pepper
  • 1/2 cup (finely) diced green bell pepper
  • 1/2 cups finely diced onions
  • 1/4 cup diced fresh cilantro
  • 3 tablespoons fresh lemon huice
  • 2 teaspoons olive oil
  • 1 tsp minced garlic
  • salt and pepper
Directions:
  1. Heat BBQ to medium-high heat or turn on your Foreman grill/use your grill pan
  2. Brush the fish with olive oil. Spread the seasoning on a plate and dredge the fish through it, turning to coat (try to not have the seasoning too thick as it is spicy). Sprinkle salt and pepper on the fish.
  3. Grill fish, about 4 minutes per side or until fish is opaque in the centre.
  4. For the salsa: Combine the peach, peppers, onions and cilantro in a bowl. Mix together the lemon juice, garlic, olive oil, salt and pepper and pour onto salsa, stirring to combine.
  5. Serve fish with salsa on top and a sprig of cilantro for a beautifully served dish.

From: Panache cookbook (Best cookbook in my kitchen I have sited too many recipes already!)

Hope you enjoy this dish and your last few weeks of summer!

– Jennie


Apr
2012

Fattoush Salad

categories: Recipes, Side Dish, Vegetarian

Any of my friends in my medical class know how stressed out I am right now, because they are too. Now is the time to decide what we want to apply to next year. It is frightening.

What do you want to be when you grow up? The answer was easy when I was 10, but nowwell, im now hurtling towards my 30s (oh g-d) and I just dont want to answer that question. It comes with where will you live? Where will you work? Will you have a family?

So Ive decided to regress. Im taking a page out of my psychiatry textbook and pulling the defense mechanism card regression.

Example A: Ive made a a fattoush salad. Kinda sounds like fat tush.

Regardless of my current immaturity, fattoush is a lebanese salad that is lemony and tasty.I highly suggest you try it! The only odd ingredient is Sumac, and you can find it at any middle eastern grocery store or even your neighborhood grocery store (ive seen it at both!).

Fattoush Salad

Ingredients:

  • 2 whole wheat pita pocket breads, torn into 1 inch pieces
  • 2 gloves of garlic, chopped
  • 1/4 tsp salt
  • 1/3 cup freshly squeezed lemon juice
  • 2 tsp powdered Sumac
  • 1/3 cup extra virgin olive oil
  • 2 heads of Romaine lettuce, chopped
  • 1/2 cup thinly sliced green onion
  • 1 cup diced tomatoes
  • 1 cup diced cucumber (english cucumber)
  • 1/4 cup coarsely chopped fresh mint leaves (can increase up to 1/2 cup)
  • 1/4 cup coarsely chopped flat-leaf parsley (can increase up to 1/2 cup)
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 375ºF. Spread the pita chips in a single layer on a baking sheet and baking for 10 minutes, or until dry. Cool.
  2. In a large bowl, combine lettuce, cucumber, tomatoes, green onion, parsley and mint.
  3. For the dressing, combine the garlic, salt, sumac and lemon juice. Whisk in olive oil. Add salt and pepper to taste.
  4. Add the bread to the salad before serving and toss the salad with the lemon dressing.
  5. Serve and enjoy! (can sprinkle individual plates with some extra sumac!)

Adapted from Kalyns Kitchen