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Homemade Sorbet – Without an Ice Cream Maker

23 May

Homemade strawberry sorbet in an egg dish

 Sorbet: Fruit, water, sugar.

I think you can manage.

Serves: 4

Ingredients

  • 1 pint of strawberries – hulled and sliced
  • 1/3 sugar – more or less depending on the sweetness of your strawberries
  • 1/3 cup water
  • 2 tbsp lemon juice – optional

Step 1: Put all of the ingredients into a medium-sized sauce pan.

Step 2: Stir over medium – low heat for 10 minutes or until strawberries become soft.

Step 3: Remove from heat. Puree in a blender, or by using a hand blender. 

Step 4: Pour into a large shallow pan or dish and put in the freezer.

Step 5: Every half an hour, check the sorbet. Take a spoon and drag it over the sorbet so it remains light and fluffy. Repeat until frozen.

Step 6: Serve! If it gets too hard, let it sit for 5 minutes before serving and then scoop it up.

* The texture of the sorbet with this method isn’t the same as using an ice cream maker, but it’s still just as delicious and refreshing. I’ll use the money I’d spend on an ice cream maker to buy more liquor. Win.

ENJOY!

I just had a really great idea. Add VODKA! Duh, why didn’t I think of this before?! Headed to the store right now. Strawberry Sorbet – Round 2: not for children.
How to freeze

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Cabbage Soup – Surprisingly good?

9 May

Cabbage Soup

 

I don’t know how much there is to say about Cabbage soup, other than it’s surprisingly delicious.

I don’t normally buy cabbage, ever, but lately I’m kicking myself for not buying it sooner. It’s so delicious and generally absorbs flavours really well. The texture of cooked cabbage is really satisfying if you’re trying to have a hearty meal without the meat. And from what I’ve seen on healthy eating websites, it’s pretty decent meal for people trying to lose weight.

Try it out, I dare you.

Ingredients

  • 2 tbsb olive oil
  • 3 cloves of garlic – minced
  • 1 yellow onion – chopped
  • 2 carrots – peeled and chopped
  • 1 zucchini – chopped
  • 1/2 head of cabbage – chopped
  • Handful of fresh or frozen spinach
  • 1 litre of vegetable broth
  • 2 tbsp of tomato paste
  • 1 can of crushed tomatoes
  • Oregano, basil, salt and pepper to taste

Step 1: In a large soup pot, heat 2 tbsp of olive oil over medium-low heat. Add the garlic and onion and saute for 3 minutes.

Step 2: Add the rest of the ingredients and simmer over medium heat for 30-40 minutes until everything is extra delicious.

Step 3: Eat it.

Even Frank likes it


ENJOY!


How-to: Save $4 a day on Chocolate Frappuccinos

8 May

Chocolate Frappuccino

Do you know how to make coffee?

Do you know how to make or obtain ice?

Do you have a cow or perhaps just a plain old carton of milk?

Did you answer yes to all of these questions? You did? Then you’re in luck! YOU can make your very own frappuccino at home! Don’t you feel a tiny bit special? I do. I don’t care if it isn’t justified.

Lately I’ve been craving a frap, but am totally unwilling to fork over the money to get one.. especially since I can make coffee and espresso at home. Once in a while I’ll treat myself to a beautifully crafted Starbucks frappuccino, but for all of those other times when $4 seems like too much money to pay for the simple combination of ice, milk and coffee you can always turn to this recipe.

My Chocolatey-Chocolate Frappuccino Recipe:

Ingredients

  • 1 cup of small ice cubes
  • 1 cup of milk
  • 2 shots of espresso or 3/4 cup of really strong coffee
  • 1 tbsp sugar – more or less depending on how sweet you already are
  • 1 chunk of dark chocolate – minced (or chocolate chips)
  • Whipped cream – optional

Step 1: Place 1 cup of ice cubes and 1 cup of milk in a large glass. Use a hand blender or a regular blender to crush the ice until it becomes very slushy.

Chocolate Frappuccino

Step 2: In another large cup mix together the 2 shots of espresso (or coffee), 1 tbsp sugar and half of the minced dark chocolate and stir until everything dissolves.

Chocolate Frappuccino

Step 3: Pour the espresso into the glass with the milk and crushed ice. Stir in the remaining chocolate pieces, reserving a few shavings for the top.

Step 4: Top with whipped cream and dark chocolate shavings.

Chocolate Frappuccino

ENJOY!

TIPS:

Throw whatever you want in it. It’ll probably taste good. Try Nutella. That would be badass.

Cinna-buns

5 May

Now you can enjoy your guilty food pleasures at home – no more standing in the cinnabon line feeling ashamed. Feel ashamed from the comfort of your own home!

makes 12

Ingredients

  • 1 cup warm milk
  • 2 1/2 tsp yeast
  • 2 eggs
  • 1/3 cup butter, melted
  • 1 tsp salt
  • 1/2 cup sugar
  • 4 1/2 cups all purpose flour
  • 1 cup brown sugar, packed
  • 2  1/2 tbsp ground cinnamon
  • 1/3 cup butter, softened
  • 1  pkg cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 tsp vanilla extract
  • 1 1/2 cups icing sugar


Step 1:
In a large bowl dissolve 2 1/2 tsp of yeast into 1 cup of warm (not hot) milk. Let sit for 5 minutes.

Step 2: Add 2 eggs, 1/3 cup of melted butter, 1 tsp salt, 1/2 cup sugar and stir until mixed. Slowly add in the flour and knead until completely mixed.

Step 3: Lay the dough on a floured surface and roll into a 15×20 inch rectangle. Spread the 1/3 cup of butter over the entire surface of the dough. Mix together the cinnamon and sugar and sprinkle evenly over the butter. Roll the dough lengthwise and using thread or a very sharp knife, cut into 12 pieces.

Step 4: Arrange in a greased baking pan. Let rise for 20-30 minutes until doubled in size. Pre-heat oven to 375˚F (190˚C). Bake for 20-30 minutes until golden brown.

Step 5: While the cinnamon buns are baking, make the frosting by creaming together 1 pkg of cream cheese, 1/4 cup butter and 1/2 tsp vanilla extract . Slowly add the 1 1/2 cups of icing sugar and mix until smooth.

ENJOY!

Ode to Finch’s

4 May

Finch’s – an amazing tea and coffee house in downtown Vancouver. Haven’t been? Make it your business to go. This place makes sandwiches that can’t even be called sandwiches. I think it would be more accurate to call them “works of mouthwatering art”. I only had a few chances to eat here, but if I was living in Vancouver again it’s safe to say that a lot of my money would be spent at this place.

While I have somewhat recreated my favourite sandwich from Finch’s, I’ve decided to take that sandwich recipe and leave out the bread which has resulted in this amazing salad.

If you can’t get to Finch’s, this may be the best alternative.

Ingredients

  • 1 pear – washed, cored and sliced
  • 70 g. prosciutto or serrano ham – torn into bits
  • Gorgonzola – cut into small pieces (or bue brie)
  • Mixed green salad
  • Walnuts

Dressing:

  • 4 tbsp Extra virgin olive oil
  • salt and pepper
  • 2 tbsp balsamic vinegar

Step 1: Toss all of the salad ingredients together in a large bowl.

Step 2:In a small bowl, whisk together the dressing ingredients and pour over the salad. Toss again to coat and serve immediately.

Spice up your life

30 Apr

Szechuan cuisineSichuan cuisine, or Szechwan cuisine:

A style of Chinese cuisine originating in the Sichuan Province of southwestern China that has bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn.

And it’s fun to say.

Ingredients

  • 4 tbsp water
  • 3 tbsp ketchup
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 2 tsp cornstarch
  • 1 red chili pepper – minced
  • 1 tbsp fresh ginger – minced (or ½ tsp ground ginger)
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 400 g (12 oz) cooked shrimp, tails removed
  • 1 head of broccoli – cut into florets
  • 2 cups of cooked rice
  • 1/4 cup sliced chives


Step 1:
Bring a large pot of water to a boil. Meanwhile, in a small bowl mix together the first seven ingredients and set aside.

Step 2: In a large frying pan, heat 1 tbsp of olive oil over medium heat. Add 4 cloves of minced garlic and stir for 20 seconds until fragrant (make sure the heat isn’t too high or you’ll burn the garlic).

Step 3: Add the shrimp and the sauce mixture and stir until the sauce becomes slightly thickened.

Step 4: Remove the shrimp to a plate. Cook the broccoli for two minutes in the pot of boiling water (or until slightly tender). Drain well and plate.

Step 5: Serve immediately with rice. Sprinkle with sesame seeds and chives if you’re feeling a little foppish.

No shrimp? Don’t fret little jelly bean. Chicken’s got your back.

Mango Chicken Avocado Paul Stephens III

27 Apr

chicken mango and avocado saladSummer is coming! Time to get less fat.

Time to get your beach bod on, right? Sadly, we can no longer blame over eating on bad weather and needing “winter fat” – which is my usual excuse.

First step in healthy eating? Finding foods that don’t completely suck. May I introduce you to a salad that you won’t hate?

His name is Mango Chicken Avocado Paul-Stephens III.

EAT HIM!

Serves:2
Ingredients

  • 400g uncooked chicken breast
  • 1 Avocado
  • 1 Mango
  • a couple handfuls of mixed green lettuce
  • Toasted pine nuts – optional

Dressing:

  • 2 tbsp lemon juice
  • 2 tbsp orange juice
  • 2 tbsp grainy sweet mustard
  • 1 tsp dijon mustard
  • 1 tbsp honey
  • 2 tbsp Olive oil

Step 1: Combine all of the dressing ingredients in a small bowl and whisk until combined thoroughly.

Step 2: Cut the chicken into thin strips and marinate in ⅓ of the dressing mixture for 5-10 minutes.

Step 3: Fry the chicken in a pan on medium heat until cooked and remove from pan to cool.

Step 4: Cut the avocado and mango into thin strips and layer on a plate with the chicken.

Step 5: Pile a handful of mixed salad greens on top and sprinkle with toasted pine nuts.

Step 6: Drizzle with ½ of the remaining dressing and serve immediately.

*this is a take on Gordon Ramsy’s Mango Chicken Salad.

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