Thursday, September 29, 2011

Super Easy, Super Tasty Hummus (Vegan)

So yesterday I decided to try something new and made hummus. WOW! Before I continue, the recipe I used is from Oh She Glows and you can find it here. From the way Oh She Glows describes how easy, fast, and delicious this hummus tasted, you might thing she is talking about cereal. Just toss everything together and voila, a delicious meal. Well, this recipe is just as easy as preparing a bowl of cereal. The recipe says that it only takes about 5 minutes to make including prep time. When I made it yesterday it took only 15 minutes including all the staging and picture taking I was doing.
Super Easy, Super Tasty Hummus (Vegan)
  • 2 cups (or one 540ml can) of Chick Peas/Garbanzo Beans
  • 1/3 cup of Tahini
  • 2 cloves of garlic
  • 2 table spoons of juice from the Chick Peas can
  • 1/2 tsp salt
  • 7-8 table spoons of lemon juice (2 lemons)
  • Vegetable oil to drizzle (optional)
  • Paprika to sprinkle (optional)
This was the first time I had ever used tahini. You can find it by peanut butter at the grocery store.
Open the can of beans and drain. Save the extra juice for later. 
Measure out 2 cups of the beans. If you have a 540ml can, then you don't need to measure because the can has 2 cups of beans inside of it. 
Put the beans and 2 cloves of garlic into a food processor.
Measure 1/3 cup of tahini and add it to the food processor.
Add the lemon juice and extra juice from the can. Then start processing!
Before you finish processing, add in the salt, and then continue the processing until the hummus reaches a creamy consistency.
Put the hummus into a bowl, drizzle some oil on top and sprinkle some paprika to garnish (my paprika decided to pour rather than sprinkle).  
Then head outside to eat your hummus with some veggies and crackers while the weather is still nice. : )
This recipe is SO easy, SO fast, SO tasty. I highly suggest you give this a try, even if you don't like hummus. It's that good.
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Tuesday, September 27, 2011

Amazing Dried Kiwi Slices

So I was walking through Bulk Barn this weekend and discovered these dried kiwi slices. Previously I had found dried cantaloupe slices in the same area and thought I might find something else new and amazing.
So here was my lunch yesterday. A glass of skim milk, a yellow bell pepper, unsalted mixed nuts, half of a tomato, and dried kiwi slices.
So bright and beautiful. : )
I really loved these dried kiwi slices. They were tangy and reminded me a lot of dried pineapple, only less sweet. I will definitely be buying this again!
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Monday, September 26, 2011

Delicious Banana Ice-Cream Success!

So here it is. Delicious banana ice-cream photos from the start of the process to the very end. The instructions are so simple,

  • Cut up bananas 
  • Put them into the freezer for a few hours
  • Put the frozen banana into a food processor
  • Let the processor run until the banana chunks look like the photo above
  • Enjoy!

Now here is where I went wrong before. The pieces of frozen banana stopped moving after a while and I thought the ice-cream was done. But that wasn't the case. In this picture if you look at the bottom of the container, slowly the pieces are being turned into a frothy white substance that resembles ice-cream. Leave it alone for long enough, and it starts to look like the picture below.
And then finally the finished product. The consistency is similar to soft serve ice-cream, and it also freezes fairly well if you have any left overs.
It still amazes me to this day just how easy it is to make banana ice-cream. The only work you have to do is cutting up the banana...and waiting.
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Saturday, September 24, 2011

My Lunch Box

Hey there. University is in full swing now and I can feel myself starting to get back into my grove. I took a few pictures of my lunch one day just to show you what I eat while I'm at school studying.
Red peppers, whole wheat crackers and home-made peanut butter, red grapes, and nectarine slices.
The container that I use is called a "bento box" and is a japanese lunch box. Although it's not as beautiful as a classic, hand-crafted, painted, wooden bento box, it is dish-washer safe! : )
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Wednesday, September 21, 2011

Banana Ice Cream Fail

So a few months ago I read a post on a blog called "(never home)maker" about making ice-cream using frozen banana chunks, and nothing else. Here's the post.  It looks amazing, doesn't it? Anyways, this post and the thought of making healthy "ice-cream" when ever I wanted was one of the biggest reasons why I decided to buy the food processor I have today. Well, I have since made banana ice-cream many times for pretty much everyone I know (it's that great) and I thought it might be fun to show you the photos from my first try at making banana ice-cream. It was...not so great.
Put the frozen banana chunks into the processor. Good.
So far, everything's fine.
Let it run a bit. Lookin' good, maybe scrape down the side. Let it run some more.
Wait, Don't Stop! What Are You Doing!? NOOOoooooo.
*sigh* So everything was fine...until I panicked and decided to stop "before I make things worse". Here's what essentially went wrong. I stopped processing it too soon. If you ever decide to make this, there are just three rules. 
  1. Don't try this with a blender, it just won't work, not even with a fancy smancy one.
  2. Don't stop processing until the banana becomes a soft white mixture, which it will if you give it enough time.
  3. It doesn't really freeze all that well on it's own. You really need to add something like corn syrup or peanut butter. 
There will be a point in time when the food processor is running and nothing is moving. Trust me, you aren't done yet! Little by little the banana will break down and start to rotate again and will become frothy and ice-cream like. This happens to me every time.
I promise, pictures of a successful banana ice-cream adventure will come soon!
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Monday, September 19, 2011

Capa Maki Rolls

I love avocados. I love them so much, I plan on writing an entire post on them. Some times I like eating them plain with a dash of salt, sometime I throw some into my salads, but normally I eat them in home made sushi rolls. Ever since I learned how to make my own sushi rolls at home, avocado rolls have made a regular apearance in my house. But, what is this? Cucumber rolls (capa maki rolls)? Plain cucumber rolls, without even a hint of avocado? In this house?
That's right, the grocery store had no avocados. Grocery store, I think we need to have a talk.
 Cucumber rolls aren't bad, in fact, sometimes I'll make an extra cucumber roll to go with my avocado rolls, I was just so sad about not being able to buy avocados this week. To learn just how simple it is to make your own sushi rolls at home, click here.
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Sunday, September 18, 2011

The Perfect Rose

This is it. I promise I won't bother you with boring pictures of failed icing roses on little cupcakes anymore. Just look up, or down, and what do you see? A beautiful icing rose. I took a break from my homework today and decided that I would have some fun and work on my roses some more (that's right, my idea of fun is slightly different than others). Low and behold, as close to perfection as I am ever going to get.
The next time you see a cupcake with a rose like this will be when I make a tutorial on how to make icing roses.
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Saturday, September 17, 2011

Simple Summer Salad

So here is a simple salad I made the other day as part of my dinner. Leaf lettuce and tomatoes from the farmers' market, and fresh strawberries from the grocery store. I call this a summer salad because all the ingredients are best in the summer.
What are those little black specks you ask? Chia seeds! This was my first time using chia seeds and I loved them. I have often seen pictures of people sprinkling chia seeds onto their salad and other dishes, so I thought I would give it a try. It. Was. Great!
For this salad all you have to do is wash the lettuce, tomatoes, and strawberries, cut up the tomatoes and strawberries, toss everything together in an light oil based dressing, then sprinkle some chia seeds on top.
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Friday, September 16, 2011

My Cupcake Roses are Getting Better!

Here are some photos of my latest attempt at making icing roses. I think they're getting better! The icing tip I use when I try to make roses is a Wilton 104 petal tip, just in case anyone was wondering. I promise I'll stop bothering you guys with pictures of iced cups cakes...someday. 
I know this last one looks a bit sloppy, which is something I'll have to work on. 
Anyways, I had a really great salad for lunch today and managed to take some pictures before completely devouring it. I have a feeling that salad will play the leading role in tomorrow's blog post. 
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Wednesday, September 14, 2011

Daily Eats: A Quick Lunch Break

Hey there folks. I've been doing a lot of homework today and thought I would take a break by posting what I had for lunch today. Glass of skim milk, bowl of watermelon chunks, broccoli, snow peas, and cucumber slices, greek yogurt dip, and radish kimchi!
The grocery store didn't have any watermelons this weekend so this is from a container I had stored away for lunches. I hope I get a chance to buy one more watermelon this year before the season ends!
And here is the radish kimchi. This is only the second time I've eaten it since I convinced my mom to let me bring it into the house. I keep forgetting that I have it because it's hidden away, out of sight, at the back of our fridge. I'm so glad I remembered it today though. : )
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Tuesday, September 13, 2011

Macaroons or No Bake Cookies?

So I grew up calling these macaroons. Apparently the things that other people call macaroons are ENTIRELY different and kind of look like two mini cookies squished together with some stuff in between, or look like little baked blobs of coconut. Turns out that other people call this type of treat the "no bake cookie". No matter. I'm still going to call these macaroons in my house.

Macaroons/No Bake Cookies
·    2 cups white sugar
·    ½ cup butter or margarine
·    ½ cup milk
·    4 tbsp cocoa
·    ¼ tsp salt
·    1 tsp vanilla
·    3 cups rolled or quick oats
·    Optional: ½ cup chopped maraschino cherries

The important thing to remember with this recipe is that the moment you put the first ingredient into the pot, you must constantly stir until you take the pot off of the heat. Heat butter and milk in a pot at medium heat. Once the butter has melted, add sugar and stir until the sugar is dissolved. Bring the pot to a boil and stir for one minute at a boil. Remove from heat. Add the cocoa and whisk it in the pot to get rid of any lumps. Add vanilla and salt. If you are including cherries, add them now. Then add the oats and stir until all the oats are coated in syrup. Scoop small spoonfuls of the mixture onto a wax paper lined cookie sheet. Let cool until hard. 
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Monday, September 12, 2011

Yay! Cupcake Designs!

So this weekend, even though I had so much homework to do (I miss high school) I just had to make some cupcakes. I know, I have a problem.
With my Grandmother's set of various icing tips at my disposal and a fresh batch of cupcakes to work with, I set off to create some beautiful icing designs. I think some of them turned out really great, the only sad thing is that it was very hot, so I didn't have a lot of time to take pictures before the icing would start to melt and slide all over the place.
This last picture was my attempt at making a rose. As you can see I still have a little more work to do. 
Also, I just thought I would mention that this beautiful pink colour in the icing did not come from dye. Actually, my mother and I don't have any dye in the house. So how did we get this colour? We took some frozen raspberries, let them thaw in the fridge overnight, and then we used the juices to make the icing pink. We also added in some extra icing sugar to make up for the added liquid. I think it turned out really well and the raspberry juice added a touch of extra flavour to the mix. 
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