Tag Archives: winter

Splendor

I have to say I’ve had a splendid weekend. You know it’s a good sign when it starts out with this:

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I really should be studying for a midterm right now. But well, I’d rather be here writing than studying anything to do with the science behind cooking an egg.

The weekend was filled with good friends, some adventures, some drinks.

It ended with these:

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I had a dinner to cook for friends and I thought it should have a dessert. I was like, what can I make from my pantry, and “bing” light bulb moment: blondies.

I typed it into google, and up popped Simply Recipes. The blondies were simple. They’re definitely sweet, like brown sugar syrup in baked form.

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  Along with the sun streaming in my window, I feel like “goldies” is more appropriate than blondies.

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Our weather forecast says we’re supposed to get lots of sun this week. Of course it is Vancouver, so that might be a lie.

Still a girl can hope can’t she? Sun, baking, ignoring school work? What could be better?

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And after all spring could be just around the corner

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Bonjour! Je suis un Oignon

Ok not really. In fact I don’t think you’d have a lot of fun (or friends) as an onion). Then again, maybe that’s what you’d prefer, sort of like Shrek and his “onions have layers” speech.

But I’m getting off track. There really is only one thing that’s both French and an Onion, and it’s:

French Onion Soup

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Strictly speaking, traditional French Onion soup is definitely NOT vegetarian. And because I’ve been vegetarian since a time when I would have wrinkled my nose at French Onion soup, I have no idea if this is even close to being authentic. But here is a yummy soup I’ve been enjoying all week.

Ingredients

5 small onions
3 cloves garlic
4 cups vegetable broth (low sodium)
1/4 c soy sauce (I used low sodium)
2 tbsp margarine (I probably used almost three)
2 tbsp balsamic vinegar
1 tbsp brown sugar
1 tbsp molasses

Bread & cheese (I totally splurged and used gruyere.).

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1. Slice the onions so you get nice thin strands. As you do this melt the margarine in a large pot. Put the onions in the pot. This is the key step. You want to use low-medium to medium heat, and you want to cook the onions down. this takes about 20 mins. Be patient, it’s so worth it for those lovely carmalized onions. Mine went from this:

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To This:

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2. Once your onions are all tiny and deliciously shrunk, add in the remaining ingredients. I added in everything but the broth mixed, then added in the broth.

3. Bring to a boil, then simmer for about 10min. Preheat the oven for broiling.

4. Place a bowl in a pan, scoop in some soup, top with bread and shredded cheese. (note: I used a full piece of bread that made eating it difficult. I would definitely chop up the bread next time)

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5. Place under the broiler for 2min, or until cheese is bubblin’.

6. Devour.

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Hmmm. It is so delicious. though if you really know what French Onion soup tastes like, my apologies if this is as far from it as it gets, it can be hard as vegetarians to get that meaty taste, if you know what I mean, I think it’s almost what is being called “umami”.

Even though it’s exam time and I should be studying (uh, this post might be procrastination numero 5 today) I actually have quite a few posts planned for the next few weeks. What can I say? I’m in such a blogging mood it isn’t even funny. 🙂

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Filed under Dinner, Recipe

Sweet Potato

The weather here in Vancouver is absolutely crazy. For Vancouver that is. The view from my place on Saturday was rather odd.IMG_0917

I know, this looks pretty normal for all you other Canadians, but really, this is not normal winter weather, let alone November weather for Vancouver.

But the truth is I love it! I always miss the normal winter weather when I’m in Vancouver over the winter. It’s just so dreary and grey normally, it brings me down.

This weekend I also attended The LFS Community Harvest Dinner. This was a dinner put on my several of my classmates, and it’s a tradition in the Land and Food Systems Faculty. It was an amazing five course meal. Three of them stood out: Fig and Goat Cheese Compte on homemade rainforest type crackers, Roasted Sweet Potato & Red Onion Soup, and the Winter Fruit with spiced Chiffon Cake Trifle. Delicious.

Needless to say when my dad came to town this week, and the temperature outside was hitting –10, I knew that on my grocery shopping list would be sweet potatoes and red onions. (Yes I’m that spoiled college girl whose parents visit and buy her groceries. :)) I of course invited him over to enjoy the delicious soup.

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Sprinkled with a little goat cheese.

Just to compare and contrast, Saturday’s version:

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Since I don’t have their recipe (yet, I’m gonna get it though) I’ll share with you mine.

Roasted Sweet Potato & Red Onion Soup

makes 3-6 servings depending on size you choose.

Ingredients

1-2 large sweet potatoes (I used sweet potatoes, not yams)
1 large red onion
2 tbsp Olive oil
Salt & Pepper (to taste)

3 cloves garlic
4 cups vegetable Broth
Pinch Paprika
1 tbsp Cumin

– knife & cutting board.
– large mixing bowl
– baking sheet
– pot
– blender

Directions

1. Preheat Oven to 375. Wash potatoes, and peel onion. Chop up into fairly small chunks for both. Throw together into a bowl and coat with olive oil (get in there use your hands). Add some salt and pepper.
2. Take those vegetables and spread them over a cookie sheet. Roast in the oven for 25minutes. Make sure they’re cooked through when you take them out.
3. When the potatoes and onion have about 5mins to go, bring your broth to a low boil or simmer.
4. Remove the vegetables from the oven and scoop into blender. Add the broth. Blend until smooth. I added it all slowly, because I’m scared of breaking my blender. Oh and good tip, keep your oven mitt on if you’re like me and keep your hand on top of your blender’s lid when you use it, because damn boiled water and fresh cooked potatoes are hot!
5. Serve promptly. If you keep it for later, it definitely thickens up, so you might want to water it down to reheat.

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But seriously so good, and so perfect for winter.

What are you enjoying about the winter season?

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Filed under Dinner, Recipe