I have always been a crazy reader. I loved spending time as a kid in the library and in book stores – I accepted my nerdiness then, and I relish in it now. This pic is a classic example of my reading ways – my friends were partying on the beach in Mykonos, and I can’t put a book down.

 I have gotten so engrossed in a few good books these past few weeks – finishing books in a day because I just can’t put the book down (and I don’t have to either!).

Here are the few books I’ve read this past month week:

1) Reconstructing Amelia

This is a book that I just couldn’t put down. The story is fast paced and slightly mysterious as it is about a mother’s journey into her teenage daughter’s life after she apparently committed suicide. Amelia’s real life and death are unraveled as the novel progresses as is her mother’s grief and desire to know the truth.

2) House Girl

I am a big historical fiction fan – and this novel was great. On on hand it is a story of a slave girl in the USA in the 19th century who wants to run away while on the other it is about a young lawyer in NYC who is working on a reparations claim that is attempting to use this slaves story. I always find that a novel that has a great story that can teach me something about the past (in this case slavery) is usually a great read.

3) The Best of Us

When you think of vacation reads, this book is what you think of. It is about 4 adult couples who are vacationing in Jamaica, and how the couples deal with each other and their friends during this trip…while drinking a lot. It’s not smutty like some other easy vacation reads, but it’s definitely a fun book to get through.

I also just stocked my kindle up with 3 more reads for next week! If you have any suggestions of some good books for me (I really read anything), let me know!

But let me be honest here.

This soup totally freaked me out. I wasn’t sure exactly what it would taste like! I was expected it to be a hot bowl of hummus, and seeing as how I love hummus, that wasn’t such a bad thought. But this soup really doesn’t taste like hummus (I know – how devastating!) The chickpea flavor isn’t overpowering since the garlic, leek and carrots do shine through. And of course, there’s a nice kick to the soup with the added cayenne pepper. Really this soup is a wonderful springtime soup that I will definitely make again.

Chickpea Soup

Ingredients:

• 2 tbsp extra virgin olive oil
• 1/2 medium onion
• 2 carrots, diced
• 1 leek, chopped
• 3 gloves of garlic, diced
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp cumin
• 2 tsp mustard powder
• 3 can chickpeas – drained and rinsed
• 6 cups vegetable (or chicken) broth
• Juice of 1 lemon
• 1 tsp sesame oil
• ground cayenne to taste (add as much or as little as you want)

garnish:

• finely chopped tomato, cucumber and mint

Directions:

1. In a large soup pot, heat olive oil over medium heat.
2. Add the onion, leek and carrots. Sauté for 8-10 minutes, or until the onions are translucent.
3. Then add the cumin, garlic, mustard powder, salt and pepper and continue to sauté for another 2 minutes.
4. Stir in chickpeas and broth. Bring to a Boil, and simmer covered for 20 minutes.
5. Remove from heat and using blender or hand immersion blender (my fave), purée to desired consistency.
6. Stir in lemon juice, sesame oil, freshly ground pepper and cayenne pepper.
7. Garnish and serve (and you can add an extra dash of cayenne too before serving on the individual bowls)

Adapted from Canadian Living – The vegetarian Collection

]]> http://sundayswithjennie.com/2013/05/chickpea-soup/feed/ 0 http://sundayswithjennie.com/2013/05/blackbean-chickpea-salad/ http://sundayswithjennie.com/2013/05/blackbean-chickpea-salad/#comments Fri, 10 May 2013 01:54:49 +0000 Jennie http://sundayswithjennie.com/?p=1919 It’s BBQ season here in Montreal. We have had 2 weeks of the most gorgeous vacation weather – sunshine, warmth and no humidity. Thank goodness for that, since my bangs don’t survive in a humid or rainy climate (they are quite temperamental!)

Seeing as how I am now on holiday, anytime someone says “we’re having a BBQ” I jump at the occasion to go! Obviously I don’t want to show up empty handed, so when it’s on short notice you gotta make do with what you got! This bean salad is one of those recipes that you throw in what you have in your fridge, but it looks great and tastes yummy too! I brought this over, along with jerk chicken and a mango salsa to a friends BBQ the other night and it was really well received (the host even took the leftovers for lunch the next day!)

Blackbean and Chickpea Salad

Ingredients:

• 1 can (19 oz/540 mL) black  beans, drained and rinsed
• 1 can (19 oz/540 mL) chickpeas,  drained and rinsed
• 2 green onions, sliced (white and green parts)
• 2 tomatoes, chopped (or 1 cup cherry tomatoes, slices in half)
• 2  bell peppers, variety of colors – chopped
• 1 avocado, peeled, pitted and cubed
• 1 tsp grated lime rind
• 1/4 cup (50 mL) lime juice
• 1/4 cup (50 mL) vegetable oil
• 1 jalapeno pepper, seeded  and minced
• 1 clove garlic, minced
• 1/4 tsp each salt and pepper

Directions:

1. In large bowl, toss together black beans, chickpeas, onions, tomatoes, peppers and avocado.
2. In small bowl, whisk together lime rind and juice, oil, jalapeno pepper, garlic, salt and pepper.
3. Pour over bean mixture and toss to coat.

Adapted from Canadian Living

Well, the time has finally come, I have completed medical school! It didn’t really hit me that I am DONE with medical school until a recent conversation with someone I haven’t seen in a while. While catching up, I was asked “So what are you up to these days? You’re, like, a chef or something, right?” Without even thinking, my response was 1) to burst out laughing and 2) “No actually, I’m a doctor!”

First, the fact that I’m more known for my cooking and blogging than my medical skills is hilarious! And, IM A DOCTOR. So weird.

Now that I’m off on vacation, I have a lot of free time for my hobbies that took a backseat these past few years. I’m playing tennis, cooking, practicing my photography and generally relaxing. For some, relaxing also entails a glass of wine. My alcoholic drink of choice is a bloody ceasar. I would say I’m a ceasar connoisseur. For most it is a simple brunch drink, but for me it is the ONLY drink. I order it everywhere I go, and I always ask for it “extra spicy”, with an exaggerated ridiculous wink of course. My boyfriend thinks I’m crazy- he may right, I’m crazy for spicy bloody ceasars!

Spiciest Bloody Ceasar

Makes 2 drinks

Ingredients:

For the drink

• 16 oz. clamato juice
• 4 oz. vodka
• 1 tbsp Worcestershire sauce
• Juice of one lemon
• 2 tbsp olive juice
• 1 tbsp horseradish
• A couple dashes of hot sauce – use more or less to adjust spiciness
• Freshly ground pepper

+/-  garnish: stalk of celery, olives, gherkin pickles, lemon slices

Directions:

1. Combine all the ingredients—minus the vodka—in a pitcher. Taste and adjust seasoning to preference.
2. Run a lemon along the rims of each glass. Then dip each rim in a dish filled with ground pepper.
3. Fill glasses with ice, pour 2 oz of vodka in each, and finish with the clamato mix. Garnish and enjoy!

Slightly adapted from A Cup Of Jo 

If you’ve been following my blog you can likely tell that I’m very big on asian fusion cooking. As much as I love it, I decided that I wanted to venture outside of my comfort zone and start cooking some different meals. It all started with italian themed food which led to me this fantastic meatball slider recipe.

It all started because I was home with not much in the fridge, but lots of cheese!  So I decided to make homemade pizza, yahoo! Homemade pizza dough was actually one of the first dishes I posted on this blog over 1 year ago and I used the same recipe.

It was a hit! It was so good that the next night I decided to continue my Italian path into meatball sliders. I have to say – these were incredibly easy to make, SO good, and still good the next day!

I doubled the recipe that I had, and it made 15 meatballs – and you only need one per slider! I ate alot of meatball sliders…alot.

Meatball Sliders

Makes 7-8 sliders

Ingredients:

Normally I bake my own desserts when celebrating events or when visiting family/friends, but this week I went to a new bakery in town called Rustique. I knew I would be hooked the minute I walked in - the space was bright, warm and smelled delicious and très “rustic” modern (get it!…rustic…RUSTIQUE). Not only was the space welcoming, the staff and owners were especially warm to every customer that walked in. I immediately wanted everything…and I wasn’t the only one! There was a constant influx of costumers coming in for pie, a cup of coffee and of course a chit chat with the owner. There was also a nice sitting area with was a mother-daughter duo enjoying the afternoon, people working on a business project over pie and coffee, and friends enjoying an afternoon snack.

Everyone is so happy here! How can you not be when you’re baking delicious pie…

Behind the scenes pie building

Homemade Rustique Marshmallows – perfect for a cup of hot chocolate. Drool.

Variety of bars and cakes

Variety of mini pies

I think my favorite desserts at Rustique are the mini pies. It is probably one of the most convenient and ideal desserts you can have on your own, or bring to a an event. Not everyone likes the same flavor pie, and this allows you to bring an assortment of flavors. Thereby, you are the best guest (or hostess) ever! My absolute faves were the lemon meringue (AMAZING!) and the apple pie. MMm MMM MMM. 

I highly recommend checking out this cute new bakery! Whether you want to have pie and an espresso with a friend, or just pick up dessert, this place is perfect. Also, if you’ve never visited the area (St Henri), it is an incredibly friendly neighborhood with some incredible restaurants!

Rustique

INFO@RUSTIQUEPIEKITCHEN.COM
(514) 439-5970
4615 RUE NOTRE DAME 0.
MONTRÉAL, QC. H4C 1S5

MARDI – VENDREDI: 9H – 19H
SAMEDI: 9H – 18H

A few months after moving in with my boyfriend, we had our families over for brunch. It wasn’t just a meet and greet for our families, it was also my first time hosting! I was so prepared – I planned the dishes and beverages way in advance, took advantage of everyones offers for help, and sweat a lot.

For a successful brunch, I had a varied number of dishes.

1. The classic smoked salmon, bagel, cream cheese and tomato platter

2. Fresh fruit and berries with 2 types of yogurt (one being lactose free of course), with homemade granola (curtesy Of Ryan’s mother)

3. Stawberry spinach salad with a honey poppy seed dressing

4. Overnight baked french toast – my sisters specialty brunch dish

5. Mini Egg frittatas – the easiest recipe which is posted below!!!

As for beverages, I served Mimosas (Yum!), french press coffee, and espressos.

Mini Egg Frittatas

Ingredients:

• 12 Eggs
• Variety of toppings: Red pepper, spinach, mushrooms, fresh oregano, fresh basil, cheese…etc

Directions:

1.  Preheat oven to 375°C
2. In a large bowl, whisk the eggs and season with a pinch of salt and pepper and prepare the toppings you wish to use
3. Pour the eggs into a non-stick muffin pan and top eggs with veggies, cheese and herbs
4. Bake for 10 minutes, checking at the 8-minute mark. They should be puffed up and set in the middle. Let cool a few minutes before removing from pan (may need to cut around the egg to remove it from the tin).
5. SERVE AND ENJOY!

Inspired by bevcooks

This is such an easy and great brunch dish! It also reheats well!

Hope you enjoy it!

-Jennie

So what have I been doing these past few weeks if not blogging?

Going to the gym (fact!), napping, dancing solo…en masse…and…

Also – I harlem shook (is that correct?)

Back to my blog post. I have been cooking. In fact, I’ve been making some good dishes. Unfortunately, I haven’t been taking the time to photograph them well to blog about them. But I will post the recipes and the pics (even though they are shameful) soon.

So please bear with me – there will be some tasty recipes coming your way. Definitely a few comfort food staples like 2 types of Mac N Cheese (waiting for results is stressful, hence the comfort food), a couple of breakfast recipes and a new chicken fave!

And I suppose my future career in medicine will be a thing next week too. (secretly excited, but also not so secretly pacing the condo with bursts of weird dance moves)

SEE YA SOON!

- Jennie

Interviews are almost over! Wahoo! I’m down to my final week of interviews and I am excited for them to be over. It is not fun to feel like your fate lies in a 15 minute conversation…which means you got to shine! And by shine, I do NOT mean saying the name of the wrong school during your interview. I swear…that did NOT happen. *cough*

What I did realize throughout this interview process is that the more nervous I am, the more I smile and laugh. Which is a good thing in these situations, because there are moments (like above) that can make you either want to cry, or in my case, laugh hysterically. Which brings me to my final point of this incredible random post that ends in an incredible recipe. At the end of this interview month, I cannot wait to just eat a cake. A cake…not a slice…but A CAKE. Specifically this cake – banana bread with cream cheese icing. I am a sucker for a good icing. It is definitely better than the first banana bread recipe I posted.

Banana Bread with cream cheese Frosting

Ingredients:

Banana Bread:

• 3 very ripe bananas, mashed
• ¾ cup granulated sugar
• ½ cup light brown sugar, lightly packed
• ½ cup vegetable oil
• 2 extra-large eggs, at room temperature
• ½ cup sour cream
• 1 teaspoon pure vanilla extract
• Grated zest of 1/2 an orange
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup coarsely chopped walnuts (optional)
• Cream Cheese Frosting (recipe follows)
• Walnut halves, for decorating (optional)

Cream cheese frosting:

• 6 ounces cream cheese, at room temperature
• 6 tablespoons (¾ stick) unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 2½ cups sifted confectioners’ sugar (½ pound)

Recipe from Barefoot Contessa 

Growing up I never had beef stew. Someone in my family (*cough* my father), used to call it Alpo (aka dog food). Sure, it doesn’t look too appetizing, and it’s not exactly fancy stuff, but let me tell you something – it is heart warmingly delicious. Especially when its -40°C back home.

Cars don’t start, fingers turn pink, and I’m in my snugly slippers eating soup. Shivering of course – but not because of the cold. BECAUSE OF FEAR. Welcome to interview month – the 4 years of medical school culminate into 4 weeks of interviews for a residency position. While nerve-racking, it is also really exciting to see my friends decide on their career paths and travel to parts of Canada we never thought we would (hello Saskatoon!).

What I need today is simply a hearty soup all wrapped up in a one pot meal. A warm belly always leads to an amazing interview process, right?

Braised Beef Stew

Ingredients:

• 1.8kg (4 lbs) stweing beef cubes, cut into 1-2 inches
• 2 tbsp flour
• 1 tbsp paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp extra virgin olive oil
• 2 medium onions
• 3 cloves garlic, minced
• 1 tsp hot paprika
• 3 cups beef stock
• 1-2 cups water
• 8 red potatoes, sliced in thirds
• 6 carrots, peeled and thickly sliced
• 3 parnsips, peeled and thickly sliced
• 2 cups mushrooms, thickly sliced
• 1 bay leaf
• pinch of dried thyme
• kosher salt and fresh pepper to taste

Directions:

1. Mix flour, paprika, salt and pepper in a bowl and dredge beef cubes through this mixture.
2. Heat oil in a dutch oven (hot, but not smoking) and sear the meat in the pan (in batches to not overcrowd the pan). Brown  meat well on all sides. Repeat with all meat and move to bowl, and set aside.
3. Lower heat to medium low and add the onions and paprika and garlic. Saute until onion are soft, about 8-10 minutes.
4. Return the beef the pot, add the stock and bring to a boil. Lower heat to a simmer and cook for 1 hour uncovered.
5. Stir in potatoes, carrots and parsnips, adding water one cup at a time until all contents in the pot are covered.
6. Cover and continue to cook for another hour.
7. Add mushrooms, bay leaf and thyme then cover and cook for an additional hour.
8. Season to taste with salt and pepper. Garnish with flat lead parsley.

Source: Cooking with Love

I hope you stay warm in this arctic air!