Tuesday, January 3, 2012
Friday, March 4, 2011
Well, Shucks.
So.... Remember when I said I applied to George Brown? Well... I got in. Yay me. Now I just need to assure myself that I will be a superstar in this program, and not psyche myself out as per usual.
Moving on.
This was fucking delicious. I remember it fondly.
Chicken Pesto Pizza. Looking at this photo makes me want to get up and make it now, but I don't have most of the stuff I used. Oh, what's that? You want to know what I did to make this delectable looking food item? Fine. Here it is.
First, take nice piece of Naan Pita and place on a similar rack as pictured. Pop in oven for a few minutes to get it nice and crispy. I put it for .. 7 or so minutes at 425. As this was crisping up, I sauteed already cooked chicken bits in onion, garlic, and a f-load of pesto. While THAT was sautéing, I was chopping up asparagus, sun-dried tomatoes, mushrooms, and spinach. Oh and grating cheese. Can you say multitask to the extreme?
Take Naan Pita out, load up on sauuuceeee and begin your assembly. Pop back in oven until cheese is nicely melty. I like my veggies still crisp but you, of course could pre-cook them so they are all mushy and shit.
I'd put more effort into this post, but I got annihilated at the gym and thinking/moving is not good news right now.
NO! I must get up and shower. Swan Lake is soon! Fuckin' right! See you bitches on the flip side.
Moving on.
This was fucking delicious. I remember it fondly.
Chicken Pesto Pizza. Looking at this photo makes me want to get up and make it now, but I don't have most of the stuff I used. Oh, what's that? You want to know what I did to make this delectable looking food item? Fine. Here it is.
First, take nice piece of Naan Pita and place on a similar rack as pictured. Pop in oven for a few minutes to get it nice and crispy. I put it for .. 7 or so minutes at 425. As this was crisping up, I sauteed already cooked chicken bits in onion, garlic, and a f-load of pesto. While THAT was sautéing, I was chopping up asparagus, sun-dried tomatoes, mushrooms, and spinach. Oh and grating cheese. Can you say multitask to the extreme?
Take Naan Pita out, load up on sauuuceeee and begin your assembly. Pop back in oven until cheese is nicely melty. I like my veggies still crisp but you, of course could pre-cook them so they are all mushy and shit.
I'd put more effort into this post, but I got annihilated at the gym and thinking/moving is not good news right now.
NO! I must get up and shower. Swan Lake is soon! Fuckin' right! See you bitches on the flip side.
Saturday, February 26, 2011
Why do things always taste better when you're younger?
I guess it has something to do with taste buds developing or something. I don't really know though, I'm not a scientist. Biologist? Whatever. The reason I bring this up is because a few nights ago I was reminded of this drink that I LOVED when I was younger. A killer koolaid. Woah mama, I used to suck those down like water. But, anyhoo. I had a few of them and realized they aren't as good as I recall, which brings me to this.
My grandmother used to make these sandwiches for my sister and I when we were younger up at the cottage. They are basically a piece of toasted bread, whatever jam you prefer, and cottage cheese layered on top. For this one I added sliced almonds for a little more protein. Back in my younger years, these were the best thing since... well... anything really. Having them now has just reiterated everything I mentioned in the above paragraph. Not as tasty. I'm really hoping that it's just my taste buds.. 'developing' and not that these were actually really bad before and I just didn't realize it.
My grandmother used to make these sandwiches for my sister and I when we were younger up at the cottage. They are basically a piece of toasted bread, whatever jam you prefer, and cottage cheese layered on top. For this one I added sliced almonds for a little more protein. Back in my younger years, these were the best thing since... well... anything really. Having them now has just reiterated everything I mentioned in the above paragraph. Not as tasty. I'm really hoping that it's just my taste buds.. 'developing' and not that these were actually really bad before and I just didn't realize it.
Thursday, February 24, 2011
One of the only attempts to be healthy before I started at the gym.
Woah. Looking at this picture makes me laugh. I remember making this too. One of the very few attempts I made to be somewhat healthy before starting at the gym in late September. Hahaha. Fuck I'm terrible. Anyhoo, on to the photo.
Tuna Ceasar Salad. I firstly chopped up some romaine leaves, cucumbers and shroomies. Then, opened up an oh so fresh can of deliciously flaked tuna (*eyeroll*), and went on to make the dressing. Now this dressing is pretty effin' good if you make it right. I have made it a few times that have turned out terribly, so be careful with your measuring. I found the recipe online after craving ceasar dressing like a beast, but not wanting to lay on my bathroom floor for 20 hours because of the huge amount of dairy in the creamy shit I had in my fridge. Further research provided the information that, apparently, true ceasar is actually a vinegrette... no dairy should be in it in the first place. Who knew? This one is also egg-free. Hurrah!
Eggless Dairyless Ceasar Dressing
1 tsp Dijon mustard
1/2 tsp minced garlic
2 tablespoon freshly squeezed lemon juice
1 tsp fish sauce
2 tsp Worcestershire sauce
4 tablespoon extra-virgin olive oil
Salt and pepper, to taste
In a jar, combine mustard, garlic, lemon juice, fish sauce, Worcestershire sauce, and olive oil. Shake until combined.
SIDENOTE
I actually have discovered the power in using a handheld blender thing to blend my dressings now. Makes life so much easier. Another goto dressing I use for salads, marinades, and sometimes just dipping is as follows.
Classic Vinaigrette
Hmm.. ok. I tried to figure out how to type this out, recipe style, since this is all in my noggin'... but alas.. I just can't seem to figure it out. Sooooo, I will just.. write this as I would make it.
Take big measuring cup. Pour in (a random amount) of grapeseed oil (this stuff is amazing, by the way.) followed by a lesser amount of either balsamic vinegar, red wine vinegar, white wine vinegar, or apple cider vinegar. Sometimes I do random combinations of those four. It all works out beautifuly. Lately, i've been doing a red wine and apple cider vinegar mix. Don't put more vinegar than oil though! Next, crush a couple of decently sized garlic clove, or one huge one, into the cup. Add spoonful of polish mustard(or dijon) and a spoonful of honey. Sprinkle some salt and pepper. If you feel like it, feel free to add some minced green onion. Then, blend the fuck out of that fucker with your handheld. YUM! Doesn't stay too long in the fridge. A week tops. Don't forget to shake it up!
Tuna Ceasar Salad. I firstly chopped up some romaine leaves, cucumbers and shroomies. Then, opened up an oh so fresh can of deliciously flaked tuna (*eyeroll*), and went on to make the dressing. Now this dressing is pretty effin' good if you make it right. I have made it a few times that have turned out terribly, so be careful with your measuring. I found the recipe online after craving ceasar dressing like a beast, but not wanting to lay on my bathroom floor for 20 hours because of the huge amount of dairy in the creamy shit I had in my fridge. Further research provided the information that, apparently, true ceasar is actually a vinegrette... no dairy should be in it in the first place. Who knew? This one is also egg-free. Hurrah!
Eggless Dairyless Ceasar Dressing
1 tsp Dijon mustard
1/2 tsp minced garlic
2 tablespoon freshly squeezed lemon juice
1 tsp fish sauce
2 tsp Worcestershire sauce
4 tablespoon extra-virgin olive oil
Salt and pepper, to taste
In a jar, combine mustard, garlic, lemon juice, fish sauce, Worcestershire sauce, and olive oil. Shake until combined.
SIDENOTE
I actually have discovered the power in using a handheld blender thing to blend my dressings now. Makes life so much easier. Another goto dressing I use for salads, marinades, and sometimes just dipping is as follows.
Classic Vinaigrette
Hmm.. ok. I tried to figure out how to type this out, recipe style, since this is all in my noggin'... but alas.. I just can't seem to figure it out. Sooooo, I will just.. write this as I would make it.
Take big measuring cup. Pour in (a random amount) of grapeseed oil (this stuff is amazing, by the way.) followed by a lesser amount of either balsamic vinegar, red wine vinegar, white wine vinegar, or apple cider vinegar. Sometimes I do random combinations of those four. It all works out beautifuly. Lately, i've been doing a red wine and apple cider vinegar mix. Don't put more vinegar than oil though! Next, crush a couple of decently sized garlic clove, or one huge one, into the cup. Add spoonful of polish mustard(or dijon) and a spoonful of honey. Sprinkle some salt and pepper. If you feel like it, feel free to add some minced green onion. Then, blend the fuck out of that fucker with your handheld. YUM! Doesn't stay too long in the fridge. A week tops. Don't forget to shake it up!
Housesitting at Cindy's means eating all her food.
One of my neighbours, Cindy, went... somewhere.. sometime ago. She had redone her kitchen about 2 years ago this summer and it is B-E-A-UTIFUL! She had asked me to watch over her cat, Ella, and I took this as an opportunity to use her kitchen and nicely stocked fridge. She totally said I could too, so I don't even feel bad.
This is the only meal I made that I took photos of. I'm pretty sure I wrote the recipe down somewhere, so... let me find it and try to remember how to upload pictures in the first place.
Appetizer. Prociuttio wrapped asparagus and button mushrooms drizzled in a wasabi balsamic glaze and garlic sauce thing. I can't remember how I did this exactly. Baked it? Whatever. It's not that difficult, and i'm sure you're smart enough to figure this one out.
Main course. Here's the recipe I have saved on my computer for this. I'm pretty sure this is almost exactly what I did, although I'm not 100% sure. This was in the summertime and my memory is that of a fish. Sounds pretty correct though.
Shrimp and Scallops in a Lemon Butter sauce
Fresh, large scallops (as many as you want)
Fresh large shrimp, deveined, with tail on (as many as you want)
Zest of one lemon
1 tbsp olive oil
3-4 basil leaves, chopped (divided)
1 tsp olive oil
1 tbsp butter
Juice of one lemon
Sea salt and fresh cracked pepper to taste
Combine the first four ingredients plus a bit of chopped basil and marinate in the refrigerator for at least 1 hour.
Season the scallops and shrimp with salt and pepper. Heat the last teaspoon of olive oil and butter in a skillet over medium high heat, when the skillet is hot add the scallops and cook for about 2 minutes then turn over. Add the shrimp and lemon juice to the pan and cook for about 2 minutes or until the shrimp is pink and tender and the scallops are golden brown. Serve immediately and enjoy.
I'd give credit to whoever I ... 'borrowed' this recipe from, but again... summertime. Sorry!
A token picture of Ella in a bag. Adorable.
This is the only meal I made that I took photos of. I'm pretty sure I wrote the recipe down somewhere, so... let me find it and try to remember how to upload pictures in the first place.
Appetizer. Prociuttio wrapped asparagus and button mushrooms drizzled in a wasabi balsamic glaze and garlic sauce thing. I can't remember how I did this exactly. Baked it? Whatever. It's not that difficult, and i'm sure you're smart enough to figure this one out.
Main course. Here's the recipe I have saved on my computer for this. I'm pretty sure this is almost exactly what I did, although I'm not 100% sure. This was in the summertime and my memory is that of a fish. Sounds pretty correct though.
Shrimp and Scallops in a Lemon Butter sauce
Fresh, large scallops (as many as you want)
Fresh large shrimp, deveined, with tail on (as many as you want)
Zest of one lemon
1 tbsp olive oil
3-4 basil leaves, chopped (divided)
1 tsp olive oil
1 tbsp butter
Juice of one lemon
Sea salt and fresh cracked pepper to taste
Combine the first four ingredients plus a bit of chopped basil and marinate in the refrigerator for at least 1 hour.
Season the scallops and shrimp with salt and pepper. Heat the last teaspoon of olive oil and butter in a skillet over medium high heat, when the skillet is hot add the scallops and cook for about 2 minutes then turn over. Add the shrimp and lemon juice to the pan and cook for about 2 minutes or until the shrimp is pink and tender and the scallops are golden brown. Serve immediately and enjoy.
I'd give credit to whoever I ... 'borrowed' this recipe from, but again... summertime. Sorry!
A token picture of Ella in a bag. Adorable.
Uhm.. Hi.
So... wow. This is like running into an ex-lover you haven't seen in months. Awkward as all hell, yet slightly refreshing to see that they are doing ok without you. Unless you still have a flame. Then they can just.. fall off something high. But I still obviously care for you, dear blog, so here we go. I was trying to find a recipe for quinoa battered onion rings to attempt to make this weekend and found this AMAZING blog (www.cheeseyesplease.com) and was like.. woah.. I have a blog. Dang. So here I am, writing about nothing, yet again.
I suppose I should update you on my life before adding the two zillion pictures of shit i've made in the past few months. I finally bit the bullet and signed up for George Brown's food programs. Three of them actually. Nutritional management, culinary management, and chef's training. Still waiting to hear back from them. Not like I'm checking the site every half hour or anything... *cough*
Have been trying to gym more to counter the intense amount of food i've been consuming. Has been... difficult to motivate myself to get there sometimes. I went with my mum today. It was good. I'm so glad I've stuck with the personal trainers though. Without them, i'd be up shit's creek with only my hand as a paddle.
Alright. Enough about me(and by that I mean I don't particularly feel like sharing all the other shit that's been going on in mi vida loca). Food time. I have a lot of photos on my phone, so to save me from going insane trying to HTML this shit, and you the long amount of reading time, I'm going to just post the individual meals in individual posts along with a brief description of either what it is, how I assembled it, or both. Depending how much I liked it.
Enjoy, bitches.
I suppose I should update you on my life before adding the two zillion pictures of shit i've made in the past few months. I finally bit the bullet and signed up for George Brown's food programs. Three of them actually. Nutritional management, culinary management, and chef's training. Still waiting to hear back from them. Not like I'm checking the site every half hour or anything... *cough*
Have been trying to gym more to counter the intense amount of food i've been consuming. Has been... difficult to motivate myself to get there sometimes. I went with my mum today. It was good. I'm so glad I've stuck with the personal trainers though. Without them, i'd be up shit's creek with only my hand as a paddle.
Alright. Enough about me(and by that I mean I don't particularly feel like sharing all the other shit that's been going on in mi vida loca). Food time. I have a lot of photos on my phone, so to save me from going insane trying to HTML this shit, and you the long amount of reading time, I'm going to just post the individual meals in individual posts along with a brief description of either what it is, how I assembled it, or both. Depending how much I liked it.
Enjoy, bitches.
Monday, September 27, 2010
Mini update on food related things.
I FINALLY finished the previous post after a month of lacking. Been eating a lot and not taking enough pictures of food. If someone hired me to do this blog, I would defiantly be fired. Getting a slow cooker tomorrow though. If I don't blow myself up trying to figure out how it works, i'll let you know. Pictures and all. Also working on a recipe folder. May post some if I'm feeling generous one day.
Later bitches.
Later bitches.
Wednesday, August 18, 2010
17 Steps. I counted.
Aug. 18th 2010
I'm currently sitting here reflecting on the meal I just had, trying to figure out a proper adjective to describe it while sounding somewhat intelligent. Now you, the reader, cannot tell what i'm feeling at this point, so you have come to the conclusion that it was either so bad that yours truly is racking her brain to find the proper way to describe how bad it was, OR the meal has shattered my world and she can no longer think like a rational person.
If you chose the latter, you my friend are a winner!
The place is called 17 steps. 'Twas formerly The Woodhouse, a popular hangout for underage alcoholics (not that I would know anything about that). First 17 steps (actually 17. I counted) were rushed to the point of slippage. Door opens and we are hit by a refreshing blast of a/c. And then, eyes open. Absolutely gorgeous interior. Exposed wood, soft colours with bright blue accents. Beautiful. We were seated by what I assume is the owner, who then brought us complimentary greek champagne and olives. Pleasant conversation followed. Introduced us to another server, Casey, whom we immediately bonded due to my kick ass Corpse shirt. He's a hairstylist as well. Will probably go to him in the very near future. Will post the result. But I digress.
September 28th, 2010
So... hey. *cough* Sorry about that. As I was writing this passage, I got a phone call to meet a friend back at 17 steps for drinks, and I *obviously* immediately closed my computer and ran off. I have since then been back twice for dinner. First, with my uncle who footed the bill (thanks man) and next with my girlfriends for a sort of impromptu ladies night. Both times were heartbreakingly fabulous and I encourage you to try this place out as soon as possible. I would go through a list of everything we ate and attempt to explain how delicious it was, but my spotty memory and deafening stomach grumbles are preventing me from doing so. My recommendations would be the lamb chops, spanakopita and garlic chicken off the tapas menu, the gnocchi and steak off the main menu, and the asparagus and mushroom off the sides menu.
Or you can just bring me along and i'll order for you :)
Lamb chops
Braised Ribs
One Spanakopita (it comes with three, don't worry)
House dips that were already... dipped in to (YEAAAAAAAAAAHHHHHHHHHH)
I'm currently sitting here reflecting on the meal I just had, trying to figure out a proper adjective to describe it while sounding somewhat intelligent. Now you, the reader, cannot tell what i'm feeling at this point, so you have come to the conclusion that it was either so bad that yours truly is racking her brain to find the proper way to describe how bad it was, OR the meal has shattered my world and she can no longer think like a rational person.
If you chose the latter, you my friend are a winner!
The place is called 17 steps. 'Twas formerly The Woodhouse, a popular hangout for underage alcoholics (not that I would know anything about that). First 17 steps (actually 17. I counted) were rushed to the point of slippage. Door opens and we are hit by a refreshing blast of a/c. And then, eyes open. Absolutely gorgeous interior. Exposed wood, soft colours with bright blue accents. Beautiful. We were seated by what I assume is the owner, who then brought us complimentary greek champagne and olives. Pleasant conversation followed. Introduced us to another server, Casey, whom we immediately bonded due to my kick ass Corpse shirt. He's a hairstylist as well. Will probably go to him in the very near future. Will post the result. But I digress.
September 28th, 2010
So... hey. *cough* Sorry about that. As I was writing this passage, I got a phone call to meet a friend back at 17 steps for drinks, and I *obviously* immediately closed my computer and ran off. I have since then been back twice for dinner. First, with my uncle who footed the bill (thanks man) and next with my girlfriends for a sort of impromptu ladies night. Both times were heartbreakingly fabulous and I encourage you to try this place out as soon as possible. I would go through a list of everything we ate and attempt to explain how delicious it was, but my spotty memory and deafening stomach grumbles are preventing me from doing so. My recommendations would be the lamb chops, spanakopita and garlic chicken off the tapas menu, the gnocchi and steak off the main menu, and the asparagus and mushroom off the sides menu.
Or you can just bring me along and i'll order for you :)
Lamb chops
Braised Ribs
One Spanakopita (it comes with three, don't worry)
House dips that were already... dipped in to (YEAAAAAAAAAAHHHHHHHHHH)
Sunday, August 15, 2010
I now pronounce you Mr & Mrs Gordon Ramsay!
Gordon. Fucking. Ramsay.
Those words put a shiver down my spine. A shiver of lust and hunger. This fine ass mother-fucker not only swears like me, but also cooks like the greatest pussy-fucker alive. All qualities I love.
ANYWAYS! Now that i've gotten that out of the way, we can get back to business. Scrambled eggs. A staple in every good breakfast/lunch/brunch(and sometimes dinner) menu that one could have. I love eggs, but they don't like me, so I try not to eat them as often as I used to-which was almost every day. When I do indulge in these delicious little chicken parts, I make these...
Sorry about the photo quality.. and the meal quality. It was 2 in the morning and I was starved. But hey, at least I remembered to take a picture. [Sidenote: It's actually 2 in the morning right now, and I'm trying oh so very hard to not say 'fuck this' and go make them]
Now, of course these delectable little yummies are made by Mr. Ramsay, so I will share the link to the video of which I first stumbled upon them. Click Forgive me if it's not clickable. I have yet to master the skills of HTML.
I use sour cream instead of crème fraiche because I'm not a millionaire, and add dried chives (sometimes minced green onion if I have it) and of course an abundance of sea salt and black pepper to the mix. Nicely toasted light rye bread, tomato slices, and BAM! You've got the best eggs of your entire life.
Those words put a shiver down my spine. A shiver of lust and hunger. This fine ass mother-fucker not only swears like me, but also cooks like the greatest pussy-fucker alive. All qualities I love.
ANYWAYS! Now that i've gotten that out of the way, we can get back to business. Scrambled eggs. A staple in every good breakfast/lunch/brunch(and sometimes dinner) menu that one could have. I love eggs, but they don't like me, so I try not to eat them as often as I used to-which was almost every day. When I do indulge in these delicious little chicken parts, I make these...
Sorry about the photo quality.. and the meal quality. It was 2 in the morning and I was starved. But hey, at least I remembered to take a picture. [Sidenote: It's actually 2 in the morning right now, and I'm trying oh so very hard to not say 'fuck this' and go make them]
Now, of course these delectable little yummies are made by Mr. Ramsay, so I will share the link to the video of which I first stumbled upon them. Click Forgive me if it's not clickable. I have yet to master the skills of HTML.
I use sour cream instead of crème fraiche because I'm not a millionaire, and add dried chives (sometimes minced green onion if I have it) and of course an abundance of sea salt and black pepper to the mix. Nicely toasted light rye bread, tomato slices, and BAM! You've got the best eggs of your entire life.
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