chef(s) at home

Sangria is the ultimate summertime cocktail. It’s an excuse to add three different types of alcohol in one drink and to load up on the antioxidants from the berries and red wine. It’s also how you treat your guests real well when you’re having a BBQ ;) 

You have fruits: 

You have booze:

And it all comes together in one refreshing glass:

Sangria adapted from All Recipes 

1/4 cup cognac (or brandy)

1 lemon, juiced

1 frozen orange juice or lemonade concentrate (partially thawed) 

1 bottle red wine 

1/4 cup rum 

1 lemon, sliced into rounds

1 orange, sliced into rounds

1 lime, sliced into rounds

2 cups strawberries, sliced

2 peaches, slices 

1/2 cup blueberries

1.5L Gingerale 

Instructions

1. In a large pitcher or bowl, mix together the cognac, lemon juice, orange concentrate, orange juice, red wine and rum. Float slices of lemon, orange and lime, berries and peaches in the mixture.

2. Refrigerate overnight for best flavour. I refrigerated for 4 hours and it tasted fine! Ideally, the longer the better. 

3. Right before serving, add in Gingerale. 

Cheers.

Who doesn’t love a good Mac ‘N Cheese? 

I’ll admit, SOMETIMES, even KD tastes pretty damn good. 

But, we are better than that my fellow university (or anyone) I-only-heat-up-frozen-food followers! 

So here’s what’s for dinner: BBQ Cauliflower Mac ‘N Cheese 

Inspired by Chocolate and Carrots, here’s how to make it: 

• 1 head cauliflower
• 1/2 lb elbow macaroni (go for whole wheat if you can because you can totally sneak that in here!) 
• 2 tbsp butter
• 1/4 cup flour
• 2 cups skim milk, plus 1/2 cup for pureeing cauliflower
• 1 cup grated part skim mozzarella cheese (they recommend sharp cheddar cheese which totally works too) plus 1/2 cup for sprinkling on top
• 1 tsp salt and pepper 
• 1 cup BBQ sauce 
• 1/2 cup breadcrumbs 

1. Preheat oven 375 degrees

2. Cut up cauliflower and place them on a baking sheet. Roast for 30 minutes while flipping half way through. Feel free to steam but I love roasting veggies because it brings out the natural sweetness and steaming just reminds me of a slightly better version of boiled carrots… 

3. Put the roasted cauliflower in a food processor with 1/2 cup skim milk and puree until thick and smooth.

4. Cook macaroni until al dente. 

5. In another pot, whisk butter and flour until browned on medium heat. Don’t stop whisking!! 

6. Gradually add 2 cups of milk until it reaches a boil. Reduce and simmer on low for a few minutes. 

7. Add cauliflower, cheese, and seasonings. Whisk until smooth and remove from heat. 

8. Add cooked pasta to cheese sauce and toss until well coated.

9. In a greased 9x9 baking dish, pour half the macaroni mixture in. 

10. Squeeze some BBQ sauce all ovaa 

11. Pour the remaining pasta on top and sprinkle with breadcrumbs and reserved cheese.

12. Bake for 40-45 minutes until golden brown and you can feel like Paula Deen after completing your homemade, healthy, mac ‘n cheese!