Blog Archives

Let the Holidays BEGIN!

Hello!  It’s bright and early (too early, even for me,) and I’m waiting to board a plane to get home.  I wish I could say I am on  full-blown vacation mode, but I still have a few papers to write.  BUT I will be doing this at home, and my mom will keep me well-fed.  Besides, I figure even if I don’t churn out quality writing, I’ll just ride the curve and get through the semester that way.  🙂

Well, I’m excited to say that I have big plans for the holidays, and well into the new year.  I’m sure I’ll be backlogged with posting, but I will definitely make an effort to make sure to get stuff on here.  I am spending the holidays at home and then I will be spending a MONTH in my favourite city: Hong Kong.  I will be doing a legal internship with a barrister, and I fully intend to eat at all my favourite restaurants while I am there.  Alright, I’m not going to lie.  I set up the internship so I could go to Hong Kong to eat and shop.  The other option was to take a three-week course in mortgages.  No, thank you.

The fun starts right away: my mom has already started her holiday baking, and I have breakfast with Jan tomorrow, and a pho party in the evening with Thanh and Jodie.  The annual Christmas Foodganza and Sleepover commences on the weekend, and there will be plenty baking and cooking with friends and family.  I have a few things I would like to try to make in the next couple of weeks, and this includes:

  • French onion soup
  • gingerbread squares
  • cast-iron skillet mac & cheese

To start things off, here’s an easy recipe for chicken.  I tossed it together the other night, and it’s delicious

Garlic Soy Sauce Chicken

  • chicken thighs
  • garlic (to your own taste, I use about 3 cloves per thigh, but I love garlic): finely diced
  • soy sauce
  • sesame oil

Marinade the chicken thighs with just enough sesame oil to coat them, some soy sauce, and a liberal amount of garlic for at least an hour in the fridge.  When you are ready to bake, preheat the oven to 375 F.  Bake until cooked through, about 35-45 minutes.

I love this recipe because it’s so easy and I love garlic.  When you bake the chicken, take the garlic from the marinade and put it on top side of the chicken when baking-it gets very crispy and  tastes fantastic!

Happy studying and writing!

EM

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Back to School, Back to Blogging

Hello all!  I had way too much fun this summer with friends and family-lots of breakfasts (with Jan), dinners, hot pot gatherings, potlucks, BBQs.  In short, I was so busy eating, I never got the chance to blog about it!  So I am going to play catch up.  Starting now, while I should be paying (more) attention in class.

Being back at school means that I have to really plan my meals.  I usually like to cook a batch of something that will last me a week for several lunches or dinners.  One of my favorites is the pulled pork recipe for sandwiches.  Right before I left for school however, I visited my friend Gretchen, and she had made me Chicken Cheese Lasagna!  (she knew I was visiting and made sure to have good food around-all the more reason why I love her so much!)  This is a fairly simple recipe and I think I could make it.  I have yet to attempt it, but I thought I’d put the recipe up because it was so good (I had two giant portions of it…along with some sort of fruit tart dessert).

Chicken Cheese Lasagna

  • 2 tbsp butter or margarine
  • 1 medium onion chopped
  • 2 gloves of garlic, diced
  • 2 cups sliced mushrooms (or 2 cups spinach)
  • 2-3 cups cubed cooked chicken
  • 1/2 cup flour
  • 1 tsp salt
  • 2 cups milk
  • 2 cups chicken broth
  • 2 cups shredded mozzarella
  • 1/2 cup grated Parmesan (or other cheese)
  • 1 tsp basil
  • 1/2 tsp oregano
  • 1/4 tsp pepper
  • 8 ounces uncooked lasagna noodles (9-10 noodles)
  • 2 cups creamed cottage cheese OR 1 container ricotta cheese (425 g)
  • another 1/2 cup of grated Parmesan or mozzarella

Heat margarine in 2 qt saucepan over low heat until melted. Add garlic, onions, and mushrooms, then chicken.

Stir in flour and salt. Stir in ½ cup chicken broth until mixture thickens. Keep adding remaining broth slowly, and then milk. Heat to boiling, stirring constantly.

Stir in mozzarella, 1/2 cup parmesan, basil, oregano, and pepper. Cook over low heat, stirring constantly until cheese is melted so that it makes a thick sauce. Let it sit for a while, to continue thickening.

Make three layers: pasta, ricotta, and sauce, then top with the rest of the mozzarella / parmesan.

Cook uncovered in 350°F degree oven until noodles are done, 35-40 minutes (with noodles already cooked,  cook it for 20-30 minutes until nice and bubbly). Let stand 10-15 minutes before cutting (to firm up a bit). Makes 12 servings.

DELICIOUS.  Thanks Gretchen!!!

EM

Chicken with Butternut Squash and Blue Cheese Sauce

A couple weeks ago Jan and I had dinner together (he cooked the entire thing and I sat nearby diligently taking notes and photos), and we had chicken with butternut squash and blue cheese sauce, steamed broccoli with butter and lemon juice, and white rice.  The sauce stole the limelight-it was so easy to make and so tasty!  The blue cheese really adds a nice flavour to the squash.

For the chicken, we had chicken breast with bone and skin on-this adds more flavour.  Saute half a yellow onion in olive oil and add the chicken and brown it in a pan.  Season with some salt and pepper.  After browning, add some vegetable stock, cover, and let the chicken finish cooking.  But of course, the feature of this dinner was the SAUCE for the chicken, so here it is!

Butternut Squash and Blue Cheese Sauce

  • about 1/2 of a butter nut squash, peeled and cubed
  • 1/2 a yellow onion
  • a cup or so of vegetable stock (just eye it)
  • salt and pepper to season
  • tablespoon of blue cheese

Fry the squash in olive oil until tender.  Add the onion and fry until tender…at this point the squash will start to get even softer.  Add the vegetable stock and season everything with salt and pepper.  Here’s a pic:


Cook a bit longer and mash everything up.  Add the cheese (you can use more or less according to your taste); we used a Danish blue cheese.  Melt it in, and then you’re done!  Serve over the chicken.

I also want to show a pic of the steamer “basket” that was used for the broccoli:

This is one neat kitchen gadget.  The basket folds up to fit whatever pot you use, so if you use a smaller pot, it just folds upwards.  I thought it was cool!  Apparently also very inexpensive and available at Superstore.  Love it!

All in all, a great night and great dinner.  Thanks Jan!

EM