humid with a side of salad

Sorry for the hiatus - I guess you could blame a numerous amount of things in my life. Laziness being the primary excuse. I recently got a new job; I have my own desk, with my name on it and everything. I have 2 computer screens - which at first made me feel really special, because most people on my floor only have 1. Wishful thinking on my part, because in this case, 2 monitors means your less likely to want to look at another computer screen when you get home after an 8 hour shift. Seriously - I cringed pressing the start button on my laptop this evening after my work computer crashed 4 times today- Bless the Lord I have a Macbook & its rare that my good ol' apple is rude enough to shutdown on me- though its happened).

Anyway, it has been EXTREMELY humid here in Ottawa these past few days. Seriously humid - as in no point of doing your hair humid, no point in wearing clothes humid. As in peak temperatures were over 40 degrees today and yesterday with the humidity. So I have lived by making salads .... Really I have made the same salad almost every day this week because it tastes that good & its really easy.

Heres what ya' need:
1 container of bocconcini cheese (pearls)
1 container of cherry tomatoes
1 large english cucumber
1 container of arugula
1 half thinly sliced red onion
6-8 fresh basil leaves
1 package of prosciutto
2-3 tbsp of olive oil
1/3 a bottle of balsamic
1/3 a cup of freshly grated parmesan cheese
freshly ground salt & pepper

Set your oven to 350 degrees. Line a baking dish with a sheet of tin foil (this will help to make clean up quicker). While the oven preheats; line the baking dish covered in tin foil with 4 pieces of prosciutto (make sure they aren't touching each other). When ready, put the sheet in the oven & set the timer to 10 minutes. Cut up the cherry tomatoes (in halves), the cucumber (in bite size pieces, or if you're feeling fancy you can cut the whole cucumber into 4 equal parts & shred it with your potato peeler, discarding the peal- careful of your fingers). Drain the bocconcini cheese pearls in the sink & set aside, tear up the basil leaves, and shred the parmesan cheese. Check on your prosciutto - if you notice its starting to look crispy take it out & set it aside; if it isn't let it bake a few more minutes, keeping a close eye. While thats cooling off; in a small pot, start cooking your balsamic vinegar on a medium to high heat to reduce it (about 10 to 15 minutes). Make sure to stir this occasionally, as it does stick to the bottom of the pot. In my experience it tends to cook slow, so I like to put a lid on mine partially, making sure to keep a closer eye on it. While this is reducing, get your salad prepared on a plate or bowl. I prefer to use a larger serving plate for this salad, because I feel as though it looks a lot nicer. Lay your arugula down on the plate, then your cucumber, cherry tomatoes, red onion, bocconcini cheese & torn basil leaves. Crumble your baked prosciutto on top. Sprinkle olive oil evenly atop the salad, & following the same method with your reduced balsamic. The balsamic should be a thicker consistency, but still thin enough for your to evenly spread by drizzling it with a spoon. Top with freshly ground salt & pepper and freshly grated parmesan cheese & a few extra basil leaves. This recipe has served 3 very hungry people as a side dish with BBQ'ed chicken.

Enjoy & stay cool friends,
Nicole!

hot cheese soup

Ricotta cheese is probably one of my favourite cheeses to work with. I truly believe it was sent from the cheese Gods. You can use it in just about anything, from home made gnocchi, SOUP, desserts & even spreads. Its a lighter cheese, so it won't weigh you down as much... seriously- but it will still fill ya up.

My mum used to make this for me all the time when I was younger & stopped making it for the longest time. I went home for a visit & she made it as a quick meal for lunch for us one day. My first bowl of ricotta cheese soup may have been where my true love for soup began. I brought the recipe home to Ottawa & made it for my friends, and everyone loved it -so much they ask me to make it for them all the time. We make this soup at home almost once a week. Its fast, easy, and delicious - almost like an Italian wedding soup, but its a vegetarian friendly option.


What you need:

2 containers of ricotta cheese - I typically use Trestelle, but it can sometimes be pricey if its not on sale.
2 cups of bread crumbs
1 egg
1 palm full of dried oregano
1 palm full of garlic salt
a pinch of freshly ground salt & pepper
1 bag of spinach
2 jars of chicken stock (or your favourite)
for garnish - freshly grated parmesan cheese, basil

Combine all ingredients but the spinach, stock & garnish in a large mixing bowl, mixing well. Seriously mix this really well. I suggest taking off any rings. Ricotta cheese may taste really good, but it won't look very good encrusted into your pretty jewels. Okay set that aside for now. Fill a large pot  with your favourite stock. We always have homemade jars of chicken stock on hand - or even boxed campbell's broth. Whatever broth you like works, but I suggest a chicken or vegetable broth. Set to a medium/low heat with the lid half on. Back to the ricotta. Start forming balls out of the mixture & setting onto a cutting board or plate. These should be the same size at meatballs, & fit nicely into your palm. This mixture should yield about 9-10 cheese balls. If you notice you are unable to form a good cheese ball because your mixture is too runny, simply add some more bread crumbs, until your ricotta dough is easy to mould into balls. Once you are done making your cheese balls, check on your broth. By this time it should have started to slowly boil. If it hasn't, turn the heat up a bit. If your broth is really boiling turn it down. You want to drop your cheese balls into a hot broth - not a full throttle cauldron of stock. Drop all of your balls into the broth. Turn the heat up to medium & let it cook for about 4 minutes. Add an entire bag of spinach to the pot, really submerging it into the broth. Let cook for another 3-4 minutes. Your cheese balls will float to the top of the broth. Serve up in deep bowls. This pot will feed about 4-6 big bowls of soup. I like to serve to cheese balls per bowl with a generous portion of broth. Garnish with some freshly grated parmesan cheese & some finely chopped basil. If you do happen to have any left over, this soup is great the next day. The flavours really come out even better after a night of soaking in its own broth. I like to cut into my meat balls, which helps to thicken up the broth. If you have any crusty bread on hand, its tastes pretty damn good dipped in.

Hope you enjoy!!

Nicole

Lettuce turn it up

I had the day off yesterday & hadn't seen my friends in a couple days, so I thought why not have a dinner party. Since most of my friends are guys, I had to think of a cheap way to make a delicious meal that's jam packed with flavour & protein; all while working on a budget (we are students). Working on a budget is sometimes difficult when you're feeding a bunch of guys who don't seem to ever get full. No, seriously. I mean they really never get full. They all play on the varsity football team here at Ottawa U, and when I feed them I feel like I am feeding an army of men who haven't had a proper meal in months. Since I feed them frequently, I know they do eat proper & they do eat often. I immediately started racking my brain for cheap alternatives to a healthy dinner. It had to be cheap. There were 8 of us all together including myself and the average person sitting at the table weighed over 220 pounds. (I don't even weigh close to 200 pounds just so that's clear). It had to be packed full of nutrients, considering they are in training mode for the upcoming season. It had to have little to no carbs; complex carbs over simple carbs if any, and of course it had to taste good. Not just good. It had to taste great. I asked the guys what they felt like eating & the consensus was something they couldn't cook themselves. Well, I immediately crossed pasta off of my Italian mind. I started to brainstorm for cheap, protein packed food items. "BEANS & MEAT, BEANS & MEAT, BEANS & MEAT", kept running through my mind. I was trying to silence the noise though. I mean, who in their right mind wants to serve 7 guys weighing over 200 pounds beans. NOT ME, thats for sure. Protein was the biggest concern. How will I get enough protein on the table in a fun & creative way. My mind thought tacos; but I don't want carbs. Okay lettuce wraps it is.

THE MENU:
Jamaican style chicken & beef lettuce wraps with all the fixing's & coleslaw.
I tried to utilize as many of the same ingredients as I could in order to save pennies, but also maintain a theme.

First I started by marinating my meats. I used the same marinade for both meats. I never venture to far from this marinade when it comes to the barbecue because its simple, easy, jam packed with flavour and these ingredients are usually kickin' in my fridge.

8 chicken breasts

just under 1lb of flank steak

(I've never cooked with flank steak before, but definitely will from now on).

For the marinade I used: 

In the same bowl combine - 

1 & 1/2 cups of finely chopped cilantro

2 large, finely chopped jalapenos

2 large, finely grated garlic cloves

2 juiced lime

1 bunch of green onion

4 tbsp olive oil

4 tbsp soy sauce

4 tbsp honey

2 tbsp ginger root

3 tbsp ground all spice

2 tbsp salt, pepper, thyme

1 tbsp cinnamon & nutmeg

** if you don't have all of these ingredients play with some flavours; you don't have to replicate this marinade. Sometimes when I don't have key ingredients I like to add a splash of balsamic for flavour. Any other spices you have on hand or prefer better will work; these are just some of our every day staples. Also if you are not cooking for 7 beastly men, simply cut this marinade recipe & all others to follow in half. 

I put my meats in 2 separate bowls and poured half the marinade mixture over each of my meats. I started working it into the chicken, making sure to mix it well and get every piece bathing in the juices. Next, I washed my hands thoroughly and moved onto the steak. I left the flank steak as 1 big piece, and rubbed it down with all of the combined juices. I covered both bowls and set aside in the fridge while I prepared the rest of my glorious feast. 

Next ...

For the coleslaw I used: 

1 half head of finely chopped white cabbage (cabbage is great because its cheap & filling)

3 shredded carrots

1 finely chopped red onion

1 finely chopped green pepper

1 finely chopped yellow pepper 

1 cup cilantro

1 finely chopped & deseeded jalapeno

** if some of these vegetables don't work for you substitute in your favourites. 

Combine all ingredients in big salad bowl.

In a separate bowl combine: 

3 tbsp of mayonnaise or miracle whip 

1or 2 juiced lemons

2 tbsp red wine vinegar

1 tbsp yellow mustard

freshly ground sea salt & pepper to taste

Combine dressing and salad together (with hands or tongs) and set aside in fridge. 

For the fixin's: 

All of the following recipes are great dips. We make them as snacks frequently and scoop with some nacho chips or bread. 

Guacamole -----

5 softened, chopped avocados 

1 large, finely chopped red onion

2 chopped plum or red vine tomatoes

1 or 2 large, chopped & deseeded jalapenos

1 bunch of finely chopped cilantro

2 grated garlic cloves

freshly ground sea salt & pepper to taste

1 juiced lemon & lime

Combine all ingredients in a bowl & mash well with a potato masher or fork. Set aside in fridge to keep cold. 

Cilantro Hummus ---- 

1 can of chick peas

2 cups of chopped cilantro

1 chopped, deseeded jalapeno

1 juiced lemon

2 tbsp of red wine vinegar

2 tbsp of olive oil 

1 tbsp dried oregano

freshly ground sea salt & pepper to taste

Combine all ingredients in a blender until well blended. Transfer into bowl & put in fridge to keep cold. 

Beef & Spinach Conqueso Dip ----

1 small package lean ground beef

1 grated garlic clove

2 tbsp olive oil

1 package of taco seasoning

1 chopped bunch of spinach

2 bricks cream cheese

1 can of drained pickled jalapenos

1 can of drained diced tomatoes

freshly ground sea salt, seasoning salt & pepper to taste 

Heat up your pan with olive oil. Once that starts getting a bit hot, throw in your garlic. Brown it. Add your ground beef. Start breaking it up. Mix in your taco seasoning. Let cook until three quarters done (about 8 minutes on high heat). Add in your two bricks of cream cheese. They will soften in the pan. Mix together with beef, until a soft con queso like consistency. Add in chopped spinach, drained tomatoes & drained jalapenos. Mix together thoroughly in pan. Add sea salt, seasoning salt & pepper to taste. Transfer to bowl & cover. 

Fire up your grill & get your chicken on there. I typically bbq my chicken about 8-10 minutes per side on a medium/high heat. I started off by just putting my chicken on there for about 8-10 minutes. 

I flipped my chicken & put the steak on the other side of the bbq. Like I said, I've never cooked flank steak before, but it looked so damn good in the butcher window and was $15 for a huge piece just under a pound. At about the 4 minute mark I flipped the steak. I let the steak's other side cook for another 4 minutes & the other side of my chicken cook for another 8-10. This cooked my chicken all the way through and my steak at about a medium rare. I took them off on separate plates & wrapped them both with tin foil & let them both rest for about 5 minutes. 

I then started to set my table & put out all my dips & coleslaw, chips & wraps. 

I started with the steak. I transferred it onto my glass cutting bored and started to thinly slice it. I'm really not that good at carving meat, so I just attempted to break it up with my knife as best I could. 

I transfered it back onto the plate and set it on the table, rinsed my cutting board and did the same thing to the chicken. 

I served some shredded cheese, salsa and sour cream on the side as well. 

** You can add any taco/ fajita toppings you like. The options are endless really, from fresh veggies to different dips and sauces. 

I poured myself a glass of wine, fixed my plate & sat back while I watched the food junky beasts devour everything at the table. I had a scoop of cole slaw, 1 chicken wrap, 1 steak wrap & a couple of dips & I was stuffed. I assumed everything was good considering there wasn't a trace left. This meal was light & packed with meat and veggies.

Hope you enjoy & if you have any questions feel free to contact me here.

Until next time,

Nicole

Oh my, kitchen supplies

When it comes to cooking I am a firm believer in having the necessary tools. You wouldn't chop wood without an axe, so do not (I repeat DO NOT) think it's okay to make food properly without the necessary tools. They do not have to be expensive and you do not have to get them all at once. I acquired all of my kitchen supplies over the course of 4 years while being away at school. Granted, I would ask my mum to buy me the more expensive kitchen supplies for Christmas' & my birthday every year (pots, pans, etc.)

Here is a list of some of the things I use in the kitchen all the time.

Pots - having a good pot set will make your life easier in the kitchen. I use at least 1 pot everyday. I have 1 big soup pot I use to make soups & sauces, another medium sized pot for boiling noodles and veggies & a smaller pot for heating up smaller items. If you're just starting out GO BIG. What I mean by this is to buy a big pot first. Seriously though, the bigger the better.

Pans - a good pan set is just as necessary as a good pot set. Frying meats, veggies, sautéing. All of these things can be done with 1 pan. I use a medium size pan for just about everything, as well as a giant wok when it comes to stir frying veggies. Non stick pan's are easiest to work with because they make clean up a breeze.

My mum bought me a pot & pan set when I went away to school. I have been using this same set since, and will sometimes acquire a few new pieces for it. She picked it up at our local Canadian Tire for a reasonable price over 4 years ago & I still use the same set. Follow the link to acquire about different pot & pan sets. You do not have to spend a fortune to have a good set. There are great deals all the time at many different retailers. Just start looking and compare prices.

Cutting Boards - I am chop happy, so our counters are covered in cutting boards. I think it is necessary to invest in a good wooden board for chopping fruits and veggies. We use a medium sized bamboo board I picked up from the Winners clearance section for under $15. I use this bamboo board every single day. Seriously every day. We also use a large glass cutting board for cutting meats. I purchased our glass cutting board set of 2 from Canadian Tire. It came with a large & small. You could also use a plastic cutting board for cutting meats (this will help to leave your knife set sharp).

Knife Set - yes, knives can be extremely expensive. I bought a knife block from Costco a few years back for $50. I wish I spent more than $50 on a better set because I am constantly sharpening my knives. Though they are expensive you will use them everyday & lots of good brands come with lifetime warranties. One day I hope to invest in a set of Cutco's or Henckles, but in the meantime, when it comes to cutting up my food I turn to three knives; a chef's knife, a paring knife & a serrated carving knife.

Mixing Bowls - You can find a cheap set of metal, plastic or glass mixing bowls. You can never have enough bowls. We use ours for salads, marinades, serving dishes; the list really goes on. We have a set of pyrex glass bowls that came with plastic lids. We literally use these bowls every day for cooking, serving and preserving our food.

Grater - A hand grater is the best kitchen tool to have in a kitchen (next to your knife set of course). I bought my hand grater for $8 from Loblaws and I use it all the time, from zesting limes & lemons, to grating garlic or parmesan.

Tongs - A pair of metal tongs is essential in the kitchen. They give you better control when it comes to grilling meats and veggies and serve a great purpose for picking up any hot food item.

Peeler - A metal peeler is a great tool to have in the kitchen for peeling really any vegetable. We use ours all the time for potatoes, carrots, and zucchini; really any vegetable you want peeled or shaved.

Pestle & Mortar - This is a great tool for blending fresh or dried herbs & spices. Just throw in whatever spices or herbs you love & start mashing it up. The aromas come out a lot more, especially for dried herbs & spices that have been sitting in a jar for a while.

Thanks for stoppin' by,

Nicole

You don't have to be a chef to cook

Cooking is an integral part of our day to day lives... or at least it should be. If you do not know how to cook for yourself, (& by cook I do not simply mean boil water and heat a jar of store bought sauce); I mean, learn to pair flavours and replicate some of your favourite meals. By cook, I mean how to fix yourself or your family quick, nutritious meals on the go to keep up with a demanding schedule. Today's society unfortunately has diminished the past norm of home cooked meals, surrounded by family conversation. Sadly the norm has become fast food, store bought, freezer boxed meals and any other alternative that is quick and remotely healthy. What's even sadder than this fact -- upon receiving that meal on the go, you share the next few minutes chowing down your fast food combo while flipping through your text or creeping your FaceBook or Instagram. You may mumble a few words to whomever is sharing your presence. So, I decided to make a memoir of all the meals & conversations surrounding my day to day life and the food I eat within that day. Yes, I am going to take pictures of my food. Deal with it.

I just turned 24 a few months ago, and though I do not have a family (in the kid sense), I do however have a demanding schedule; balancing my home life (living with my boyfriend & our 2 dogs), a full time school schedule & work schedule, as well as maintaing a healthy diet & lifestyle. In order to do this I have found a passion in preparing easy and nutritious meals to keep up with a demanding schedule. The better understanding you have of food and cooking, the easier it is to maintain that lifestyle and know exactly what is going into your body. Making it a focus amongst your home also allows for an opportunity to bond with whoever you do share your presence with.

Cooking is fun. It doesn't have to be a messy production of pots & pans and valuable time. It doesn't have to be deep fried to taste good. It doesn't have to be expensive. It can be cheap, quick and healthy, you just have to be willing to learn a couple skills and buy a of couple tools and supplies. But trust me, they will be an investment; because if you continue to check back here  you will likely use them everyday. EVERY DAMN DAY!!! Well, maybe not everyday, because who doesn't like to go out and have a meal every once and a while. I mean I do work at a pub, so I wouldn't be able to make a living if it weren't for the customers... and who doesn't like to be waited on. These cooking tools/ supplies do not have to be expensive either. Like I said, I am a 24 year old marketing student, working as a waitress to pay the bills; so everything I do is on a budget. ALWAYS. I acquired mine over the course of my post secondary education. Though I am lucky my mother sent me off to school with a boat load of kitchen supplies (I'm Italian), hoping I would continue to domesticate myself (I'm Italian). She's proud, because I sure did. Now maybe you think I have a one up on you in the kitchen (because I'm Italian), at least that is what some of my friends say. "Its in your blood". Well sure I love food, and I eat it, so yeah, I guess food is in my blood; but you eat it too, so it's in yours as well.

I am not a chef; let me make that clear. I am not even a cook. I have no professional training in a kitchen. I have no training at all really, aside from a few times I was a pair of helping hands making hamburgers and tossing chicken wings on the line at work (and being Italian). I was fortunate enough to grow up in a family who placed a high premium on healthy and nutritious meals, surrounded by our family. Both my parents cooked for my brother and I growing up, and always got us involved whether it was from setting the table to cutting up veggies for the salad. It didn't matter the task -- we were always a pair of helping hands, and it was exciting to help prepare things that tasted so good all the time. After moving away to University a few years back (okay, maybe more then a few), I realized it was cheaper to make my own tasty meals then to be eating at restaurants or the DELICIOUS cafeteria. K, I'm joking; maybe I'm a food snob, but to me the cafeteria just wouldn't cut it, and there were only so many days a week I could eat my Nana's homemade pasta sauce my parents sent to me (on a monthly basis). Really the cafeteria only seemed appealing after a night of hard drinking with friends. So I started to think of my favourite foods to eat, how I could replicate things I loved and try things I never knew I could love. I started stepping out of my comfort zones and understanding all the different things I could do with food right at my finger tips. I realized my passion for food and the conversations surrounding food. Anyone who knows me knows I'm a motor mouth who loves to eat; maybe just not at the same time. No one wants pieces of your lunch on their face.

Most of my meals come from my day to day inspiration. I am inspired by things I see on TV, or out and about in my day to day life (in Ottawa, ONT). I draw my passion from celebrity chef, Jamie Oliver. I find his recipes to be quick & exciting and full of flavour, always using the freshest ingredients. I also really love watching Rachael Ray, because we share the same love for cooking food, eating food, shopping and talking (and she's Italian).

Like I said cooking isn't hard, and its nothing you should be scared to try. Anyone can cook. ANYONE. It doesn't matter if you have no experience, or you're unsure of how to even properly hold a knife. We are lucky enough to live in a time where any answer is at the end of our finger tips. Just google away if you're unsure. I myself have absolutely no culinary experience, aside from being a waitress for my university career, and a passion for eating. I guess being Italian helps.

 My nanna was right all these years in saying, "the way to anyone's heart is through their stomach", so join me in discovering great food & good conversation. The more well fed you are the happier you will be.

Thanks for stopping by,

Nicole