Fall is most definitely soup making time, especially judging from how many people in my class have been bringing it for lunch. So I was inspired to try making some of my own.
- 2 tbsp olive oil
- 1/2 a large Spanish onion, finely chopped
- 3 cloves of garlic, minced
- 1/4 tsp garam masala
- 2 tsp curry powder
- 1/4 cayenne
- 1/2 white wine or white wine vinegar
- Roughly 5 medium-sized carrots
- 4 Sweet potatoes
- 5-7 cups of broth
- 1/2 milk
- Heat up the olive oil in a large saucepan/soup pot and add the garlic, onion and spices
- Cook until the onion becomes translucent then add the white wine then cook for a couple minutes until the wine is reduced
- Add the chopped carrots and sweet potato, it’s best if you cut them relatively small so that they cook faster, and the broth. Bring to a boil and then simmer.
- Cook until the vegetables are soft (this time can vary)
- Remove the soup from the heat and let it cool down a bit, then blend it in a blender until it’s smooth.
- Put the blended soup back in the saucepan and add the milk
- Heat it up a little bit and then serve
I’m so impressed with my first soup-making attempt, the soup is so tasty, very good for you (lots of the old beta-carotene) and has just a nice warm spice to it.
This is actually the second time we’ve attempted sushi by ourselves, though we were inspired to make it after our friend we were visiting (Kait!) and her room mate made it while we were there.
Not necessarily the prettiest sushi (the stuff at the back of the photo look nicer) but it was definitely tasty. The front two are California rolls (one with spicy sauce) and the back one is spicy salmon.
Mike and I are back from what can only be called a weekend shopping extravaganza. Oh yes, and we visited our good friend too. As for the shopping, one of the niftiest things we picked up was the Brain Freeze ice “cube” tray.
Image from Fred
We’ve already made many brains and I must say, the tray works very well and the brains look awesome when they come out. I also think that we’ll be able to use the tray for other things such as jello and maybe even chocolate.
Despite not having gone on a substantial grocery run in the last little while, I’ve somehow managed to keep up a good supply of fresh veggies. I have to say that this salad is just about one of the summeriest things going.
- English cucumber
- Yellow pepper
- Green beans
- Peppercorn goat cheese
- Dressing: olive oil, lemon juice, sea salt and pepper
Don’t worry, it was based off this cake on Cake Wrecks, it was purposefully made to look silly
I was trying to figure out what kind of cake to make Mike for his birthday and one of my lab mate’s suggested an ice cream cake. She then went on to say that I should make it out of ice cream sandwiches because you can just assemble it and it looks all fancy but it’s pretty much the easiest thing ever.
It was. I didn’t so much have to make the cake as I had to assemble the cake. It vaguely reminds me of old ladies and potlucks, but it’s darned tasty and I’m ok with that association. I mean, I watch Sunday Morning, so I already know that I’m old (I’m judging based solely on the cholesterol lowering drug ads and how the show is sponsored by the Alzheimer’s Society).
Ice Cream Sandwich Cake
This recipe is based off a Kraft one, but I’ve taken out all of the blatant Kraft references because you really don’t need the brand name products.
- 12 Ice cream sandwiches
- 1L of “whipped topping” (CoolWhip or something along those lines, though I’m sure you could use real whip cream if you wanted), thawed
- 1 package of instant pudding mix
- 6 cookies of your choosing (I used Girl Guide cookies because I happened to have some of those already), chopped up into bits
- Chocolate sauce or fudge topping
- Mix 1/2 cup of chocolate sauce or fudge with 1 cup of the whipped topping.
- Add the pudding mix and stir for at least 2 minutes (which is, I am sad to say, a fairly good arm workout)
- Add the chopped cookies to the mix
- Take four ice cream sandwiches out of the freezer and place them side by side (this is important because I had them out while I was doing the first steps and they started to melt). I was fancy and used neapolitan ones and alternated the way I set them down so it alternated chocolate and strawberry.
- Spread half of the chocolate mix on top
- Add four more sandwiches
- Add the rest of the chocolate mix
- You may or may not need to put it in the freezer to get a little bit more solid if, like me, it has started to melt
- Ice with the rest of the whipped topping
If you want to decorate it like I did, I just put it back in the freezer to make the icing solid and then went to town with little tubes of gel icing. The store only had two colours, and it turns out those tubes are hard to wield, but I feel that added to the cake.
It was Mike’s birthday yesterday and what better way to start the day than with a fancy breakfast. I made a spicy tomato sauce, poached an egg and then layered some Hungarian salami, sauce, egg and then some vlaskas (a type of gouda). The hashbrowns are also homemade, nothing but a little onion and some salt and pepper on those.
Oh, and I’m hardcore and poached the eggs in a saucepan, no fancy poaching apparati here.
Mike and I decided to fashion a fancy pizza yesterday night. It turned out pretty darned good, though the crust was much more focaccia-like than regular pizza crust. We determined that that just made it more gourmet.
It was pesto with cherry tomatoes, sun-dried tomatoes, kalamata olives, artichoke hearts and goat cheese. Can’t go wrong there.
So it turns out that it’s quite obvious when an exam is drawing near since the frequency of my posting shoots up dramatically (I’m an efficient procrastinator). I figure this sort of kind of counts as studying though, since it does involve what I’m supposed to be studying: genetics, embryology, and reproduction.
Except it’s in cake form, which makes it so, so much better.
(Yes, I do love Cake Wrecks, I think it is one of my favourite blogs out there)
My very wonderful vet (Atlantic Cat Hospital) was having a birthday celebration yesterday for one of its resident cats, Patrick. As part of the birthday festivities, they held a baking competition and the winner would receive a free annual check up. I figured this was worth a shot.
The cupcakes are a variation of my white cake recipe. I doubled the recipe and used 1/2 cup of pumpkin mixed with a teaspoon of baking powder in place of the 2 extra eggs. This was mostly because I only had two eggs and it also technically makes the recipe a wee bit healthier. I baked them for 20 minutes at 350 F. They turned out great with just a hint of pumpkin.
I know the decorating isn’t spectacular, but piping with a sandwich bag is hard.