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 neighbor’s 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 time…so they deserve to poop themselves.

Right.

It’s 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. I’m different! So Goodbye pumpkin, hello vibrant colors!

The best thing about this salad, is how versatile it is – take out what you don’t 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

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 you’re 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.

Isn’t 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 

One thing about living in an apartment is the lack of BBQing and backyarding (yes – they are verbs) that comes with it. I always think how easy it would be to make dinner with a BBQ – I could grill anything and just make tons of salads. I love summer with all the fresh and colorful vegetables that are in season. So what I have today is another fresh summer salad – I just can’t seem to get enough!

This one is a different take on taboulleh, another middle eastern salad. Instead of using bulgur, this recipe calls for quinoa, something more and more people are incorporating into their everyday cooking. This salad is incredibly fresh tasting and can be used as a side for many meals! That darn mint, it always goes off and starts posing. When will I learn not to leave my mint alone? Gosh.

Quinoa Tabbouleh

Ingredients:

• 1 cup quinoa, rinsed well
• 1/2 tsp kosher salt
• 3 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1/2 cup extra-virgin olive oil
• freshly ground black pepper
• 1 large english cucumber
• 1 pint cherry tomatoes, halved
• 2/3 cup chopped fresh flat-leaf parsley
• 1/3 cup chopped fresh mint
• 1/2 cup red onion, thinly sliced

Directions:

1. Bring quinoa, salt and 1 1/4 cups of water to a boil in a medium sized saucepan over high heat. Reduce heat, cover and let simmer until quinoa is tender, about 10 minutes.
2. Remove from heat and let stand, covered for 5 minutes. Fluff with a fork.
3. Meanwhile, whisk lemon juice and garlic in a small bowl, and gradually whisk in olive oil. Season with salt and pepper to taste.
4. Let quinoa cool, then add and mix in 1/4 cup of the dressing.
5. Add cucumber, tomatoes, herbs and onions to the quinoa and  toss.
6. Season to taste with salt and pepper and drizzle remaining dressing over and mix together.

Adapted from Bon Appetit Magazine, June 2012

Hope you enjoy this salad! Its lemony and delicious!

- Jennie

It’s June!

I know that seems so obvious to all of you, but I can’t seem to get over that it’s summertime already. I think as I get older, time just goes by that much quicker. Unfortunately, I don’t have the excitement of summer camp, or a 3 month vacation. Instead, I have another year ahead of me, all the way until you can call me doctor. Doctor Evil? No. Docta Jennaaay!

Ok. Enough weirdness.

Since it is summer time, you’re going to be seeing some fresh salads and bright flavors from my kitchen. Even though we are experiencing a number of thunderstorms and flash floods, I still pretend it’s always nice, dry and sunny out there.

The first salad I’m posting is such an easy salad that looks way more impressive than it is. It’s a simple green salad with some fresh tomatoes, cucumbers and a balsamic vinaigrette. What make’s it exciting is the french bread that was covered in oil and garlic and baked into somewhat softish croutons. TADA! Panzanella salad! It’s a great summer alternative to a ceasar salad when serving italian fare, or just as a spruce up to your regular green salad.

Tuscan Panzanella Salad

Ingredients:

• 8-10 plum (roma) tomatoes, seeded and chopped into thick cubes
• 2 cups mixed baby greens
• 1/2-1 cup fresh basil leaves
• 1/2 cup pitted and halved kalamata olives
• salt, pepper to taste
• dash of dried oregano

For the dressing:

• 6 tablespoons balsamic vinegar
• 2 teaspoons lemon juice
• 1/2 cup extra virgin olive oil

For the bread:

• 1 french baguette, cut into 1/2 inch cubes
• 2 tablespoons olive oil
• 1 teaspoons minced garlic

Directions:

1. For the bread: Preheat the oven to 350°F. In a small skillet heat the oil and garlic together. Let simmer until fragrant but do not let burn. In a large bowl, toss the bread cubes with the flavored olive oil. Spread them on a baking sheet on the middle rack of the oven and bake for 12-15 minutes, or until dry and golden.
2. For the salad: Combine the greens, tomatoes, basil and olives in a salad bowl. Season with salt, pepper and oregano.
3. For the dressing: Combine the balsamic vinegar, lemon juice, olive oil, salt and pepper.
4. Pour dressing over salad and top with the bread just before serving

This recipe is from the Panache Cookbook. I’ve made a few recipes from this cookbook, including these delightful crostinis.  If anyone is interested in purchasing or would like more information, you can email chefshawna@hotmail.com or click here.

Enjoy!

- Jennie

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 now…well, im now hurtling towards my 30′s (oh g-d) and I just don’t want to answer that question. It comes with – where will you live? Where will you work? Will you have a family?

So I’ve decided to regress. I’m taking a page out of my psychiatry textbook and pulling the defense mechanism card – regression.

Example A: I’ve 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 (i’ve 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 Kalyn’s Kitchen

Happy 2012! I hope everyone had a great weekend. While I am sure everyone has their own new years eve story, I have a general idea of what happened. New years can go a few ways but it usually ends up being either;

kind of night.

Usually, it ends up being the latter (or is it the former…? I always get the 2 mixed up, Yikes!) This year, my night had a couple bumps along the way but turned out to be a fun night with friends. Unfortunately, due to the mess that follows me in and out of the kitchen, my boyfriend pleaded that I hold back from making any snacks for our new years guests.

Rude right?

Asking me to hold back from creating something awesome? With the sliiiiiight chance that I would get fried cheese all over his apartment?

Clearly I’m still hurting.

I respected his “wishes” and I watched everyone pig out on nachos, salsa, starbursts…and skittles (my nemesis).  So, please allow me the pleasure of living vicariously through the interweb and introducing you to warm artichoke crostinis!

Asides from being a good party bite, they are also an easy appetizer to munch on while dinner is being made. A quick starter like that needs to be easily prepared – you don’t want to spend your time putting it together since you’re focusing on the main meal. This starter uses baguette, ricotta cheese, garlic and canned artichokes and it all comes together in a snap.

You thinly slice the baguette and toast the pieces. You mix together ricotta cheese and olive oil, and heat up the artichokes and garlic in a pan.

Put them all together and you get a warm artichoke crostini. With a sprinkle of parmesan cheese, parsley and black pepper, you get a stunning starter.

This recipe is from a cookbook I’ve sourced before, the Panache Cookbook – All profits from its sale goes to the Jewish General Hospital’s Emergency Department. The pepper crusted maple salmon and unbelievable lemon squares are from this book. It has easy recipes that can be made to serve your family or to entertain. If anyone is interested in purchasing or would like more information, you can email chefshawna@hotmail.com or click here.

 Warm Artichoke Crostini

Source: Panache Cookbook

Ingredients:

• 1 small baguette

Cheese mixture:

• 1/2 cup ricotta cheese (I used low fat)
• 2 tbsp olive oil
• salt and pepper

Artichoke Mixture:

• 1 can artichokes, cut into quarters
• 1-2 cloves of garlic, minced
• 1-2 tsp of olive oil

Garnish:

• 1-2 tbsp grated Parmesan cheese
• 1-2 tbsp parsley, chopped
• freshly cracked black pepper

 Directions:

1. Thinly slice the baguette, and toast the pieces. If using the oven, set to broil and toast for 2 minutes per side.
2. Mix together the ricotta with olive oil and pepper, set aside.
3. Heat up 1-2 tsp of olive oil in a pan and saute the garlic. Add in the artichokes and mix well in the oil and garlic.
4. Set everything out and start preparing : Spread ricotta mixture on baguette slices, add artichokes, and sprinkle with Parmesan, parsley and black pepper.
5. Serve and Enjoy!

Hopefully these can be used for a dinner party at your house!

P.S: Any suggestions for clean cooking or baking in a small kitchen for the tidy-impaired? Help!

- Jennie

Pomegranates are a beautiful but dangerous fruit. That’s right – dangerous. A fruit that menacingly sprays bloody red juice onto every surface of your kitchen and body which (when you’re not shrink-wrapped by Dexter (best show!)) is a danger. Lucky for me (unlucky for Mr. Pomegranate, tee hee hee), my sister taught me a trick to avoid the mess – remove the seeds in a bowl of water. You cut the pomegranate on your counter/cutting board, but then remove all seeds in a deep bowl of water. The seeds sink to the bottom and the white stuff floats to the top – and no one gets stained. Wohoo!

Jennie 1 – Mr. Pomegranate 0

Is it weird that my pomegranate is male, has a mustache, top hat and an evil french laugh “Hon Hon Hon”? No? That’s what I thought.

Pomegranate Goat Cheese Salad

Ingredients:

• 4 cups of arugula salad
• 1/4 cup shelled pistachios
• 1/2 cup pomegranate seeds
• goat cheese (as much as or as little as you want)
• 6 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp dijon mustard
• 1 tbsp lemon juice
• salt and pepper

Directions:

1. Prepare your ingredients by seeding a pomegranate (or you can go to Costco and buy the seeds), and shelling the pistachios. Slice as much or as little goat cheese wanted in the salad.
2. Mix together the vinegar, honey, mustard and lemon juice. Whisk in the oil. Add salt and pepper to taste.
3. Toss the arugula with dressing. Add pomegranate seeds, pistachios and goat cheese to the lettuce.
4. Plate and serve.

I hope you enjoy this salad as much as I did. I think it’s an amazing salad for a New Year’s dinner! You can always use different nuts, or different cheese to change it up!

Bon Appetit!

- Jennie

It’s cold, gray and dreary. No… I’m not talking about the hospitals in Montreal, I’m talking about the weather. This is put-on-my-fuzzy-pink-socks and drink chai tea (I warned you I’m nerdy!) weather. Ugh – I guess that means winter is coming to the great white north. I hate the cold and dark winter’s we have here – but I do love my socks!

With winter fast approaching, most people make a nice warm soup, but I strangely buy mangos. I really can’t explain my motives – I admit it’s strange, but so are pink fuzzy socks in birkenstocks as makeshift slippers. Whatever.

With winter on the way, people’s moods worsen and everyone’s always tired. If anyone is feeling down, brighten up their day with this thai mango salad – It’s a fresh tasting salad that is both sweet and spicy. It uses fresh mint and basil, crunchy peanuts, sweet red peppers and mangoes and is covered in a lime-soy sauce dressing. Delicious!

Thai Mango Salad, adapted from Canadian Living

Ingredients:

Salad:

• 2 ripe mangoes, peeled and thinly sliced
• 1 red pepper, thinly sliced
• 1 cup carrots, coarsely grated
• 1 cup mixed greens
• 1/3 cup green onions
• 3 tbsp fresh mint
• 3 tbsp fresh basil
• 1/2 cup coarsely chopped peanuts

Dressing:

• 2 tbsp vegetable oil
• zest of 1 lime
• juice of 2 limes
• 1/4 tsp of salt
• 1/4 tsp of pepper
• 1/2 tsp red pepper flakes
• 2 tsp sugar
• 1/2 tsp soy sauce

Directions:

1. Peel, pit and thinly slice mangos lengthwise. Seed, core and thinly slice red pepper and set aside. Coarsely grate carrots and set aside.
2. Chop green onions, basil and mint and set aside.
3. Whisk oil, lime zest, lime juice, soy sauce, red pepper flakes, sugar, salt and paper.
4. Add mangoes, red pepper, carrots, green onion, mint, basil and mixed greens. Toss to coat
5. Serve with sprinkled peanuts
6. Serve and enjoy!

Alas, since winter IS coming, you should get your flu shot! It’s flu shot season!

- Jennie

Today was incredibly unfortunate – it was the final day of my first medical elective. After spending three months in and out of the operating room and 5 am wake ups, it was a pleasure working 8am-5pm these past few weeks. Having time to go to the dentist was even exciting! (Hell, it’s always exciting since I get a prize every time I go – that’s right, I still go to my kiddie dentist. Got a problem? I get balloons and silly bands!) I learned a great skill without the stress of exams or late hours … medical school heaven. Since I had some free time, I often gave more thought to what I was eating. Eventually, I became bored with some of my routine meals.

I am a big fan of spicy food – no matter what type of food I eat (Thai, Indian etc), I like it hot. You may even find me with a mini bottle of Franks Red Hot in my purse in case of emergencies. I know not everyone enjoys mouth-on-fire intensity that I love to experience, but it’s nice to have a hint of heat in food.  Enter chipotle sweet potato fries. Sweet potato’s have a nice warm sweet taste that pairs well with some added spice that isn’t overpowering.

Ah…Chipotle Peppers in Adobe Sauce. Seeing as I’m not a wordsmith, I can barely describe how incredible the smokey heat these peppers and sauce pack. It is just filled with flavor that you can use in tons of recipes. (ex: chipotle mayo, chipotle grilled chicken, quesadillas etc). You can find these gems in the grocery store in the “mexican” section – next to the Old el Paso taco kits (how gourmet).

The recipe is fairly easy and doesn’t take long to prepare. The result is a tasty addition to any meal or enjoyed on its own.

PS- These are baked and not fried…!!

Yah, I eat mayo with my fries…it’s something new I’m trying on. I like how it fits.

Chipotle Sweet Potatoe Fries – serves 2

Ingredients:

• 1 Large sweet potato
• 1 tbsp of oil +1/2 tsp for brushing on baking sheet
• 1 Tsp of chipotle peppers in adobe sauce (just the sauce)
• 1/2 teaspoon brown sugar
• 1/4 teaspoon chile powder
• Dash of cinammon
• 1/4 teaspoon of salt

Directions:

1.  Preheat the oven to 400°F. Line a baking sheet with aluminum foil and brush it with olive oil
2.  Peel potato and cut into good size pieces (how accurate)
3.  Mix together adobe sauce, brown sugar, chili powder, oil, cinammon and salt
4.  Mix potato with seasonings
5.  Place on oiled baking sheet and ensure that potato pieces are not touching each other.
6.  Bake for 10-14 minutes until they begin to turn a golden brown. Flip each piece over and continue baking for another 10 minutes. (if the sheet is no longer oiled try brushing some oil under the fries as you flip)
7. Remove from oven, sprinkle with salt, dip in mayo (hehe) and enjoy!

See you Thursday!!

-Jennie