chef(s) at home

Oh yes, midterm season is here. 

The runny noses, the crammed libraries, the days becoming blurred … 

So glad I’m not a student anymore.  

Just kidding! (But not really). I totally get what you’re feeling and I was once there less than a year ago. Not fun times. 

I also know how dinner prep can go down the drain and how memorizing the menu at Teriyaki becomes is a little concerning. 

Solution? Vegetarian Harvest Soup. 

It’s hearty and healthy, it’s cheap university affordable food, and it makes great leftovers.

I like to call it, Tiff’s Student Special.

In a stressful time such as now, why not make an easy meal to help feed your housemates or friends and brighten up their day? It’s amazing how a smile (sometimes) goes a long way (not always the case … try smiling to someone on the TTC. Just sayin’). Think about how much more a free dinner can go a long way. 

Sure it takes time out of studying but if you need a break, make some soup, and go spread some Jesus love by giving it to those in need. 

Vegetarian Butternut Squash Harvest Soup adapted from Eat, Live, Run

4 carrots, chopped

4 stalks celery, chopped

1 onion, diced

1 butternut squash, peeled and cubed

1 cups lentils 

5 sprigs fresh thyme 

1 bay leaf

1 tsp dried oregano

4 cloves garlic, minced

1 15-oz can diced tomatoes

64 oz vegetable broth

salt and pepper to taste 

Instructions (2 Options) 

A. Combine all ingredients in a slow cooker. Turn heat on low and cook for 10 hours, adding a little more broth at the end if soup seems too thick.

OR 

B. (What I did) Put all ingredients in a large pot. Bring to a boil. Lower heat and let it simmer for 3 hours on low. 

Word of Advice: Make sure you know your slow cooker! Sometimes, low is SUPER low and takes forever (what happened to me and I also have never used this slow cooker) so if you are pressed for time, go with option B. 

Eat up and pass it on! 

Many people don’t realize that clearing out your fridge is a perfect way to make a salad! 

Warm Asparagus and Fresh Mozzarella Salad 

Here are three tips to make the perfect salad:

1. Get at least two different textures. 

• Crunchy: romaine, cucumber, apples, iceberg, celery, carrots, croutons, almonds, roasted chick peas.     
• Soft: tomatoes, cheese, mushrooms, mandarin oranges, avocado, baked tofu, chicken.    

2. Have at least 3 different colours.

• Green: spinach, asparagus, romaine avocado, cucumber, celery, green apples.    
• Red/Orange: tomatoes, red apples, beets, strawberries, carrots, radishes, salmon. 
• White: feta cheese, mozzarella, chicken, baked tofu, turkey breast. 

3. Make a standard balsamic dressing.

• balsamic vinegar
• extra virgin olive oil
• salt and pepper
• honey
• mustard 
• lemon juice 

Make sure you do 1 part balsamic vinegar, 2 parts olive oil. The rest of the ingredients is up to your taste buds. The mustard is how everything binds together, and the honey and lemon juice gives it the perfect balance! 

Miso Salmon Avocado Salad 

From the words of our Food Network mascot (hence Chef(s) at Home), Michael Smith, “you can do it too.” 

My Saturday afternoon comprised of Umami Ketchup, Black Bean Burgers, Parmesan Crisps, Carrot Miso Soup, and my love for my hand-held blender. 

If you read my previous post about Umami Burger or Best Thing I Ever Ate - LA, you know how much Umami Ketchup means to me. 

Kudos to my foodie friend who did his very best to replicate Umami Ketchup (from Umami Burger in LA) because it is hard. There are so many depths to the ketchup that you just can’t make the same thing twice!

If you are ever feeling ambitious or adventurous, the recipe can be found here. If you want to know what the “secret ingredient” is, we included anchovy fillets, truffle salt, and Harissa (Tunisian hot sauce commonly eaten in North Africa). 

Since I’ve been on a roll with my Black Bean Burgers, we decided to make them with an umami spin - black bean patties with homemade Umami Ketchup, mushrooms, and Asiago crisp (there is absolutely no comparison to Cracker Barrel Low Fat Old Cheddar).

Clouds of fresh Asiago become… 

this delicate, salty crisp! 

Try it at home: preheat oven 375 degrees, and bake for 3-5 min.

We toasted sunflower seeds to enhance the nutty-ness of the patties. 

Finished product of Umami-Inspired Black Bean Burger.

We also made Carrot Miso Soup to go along with our burgers. 

Normally, I’m really cheap (and resourceful) so I will rarely make something that I need to buy a lot of ingredients for. Thankfully, Derek is not like me, and decided to buy Organic Brown Rice Miso. Totally made the difference. 

Evidence of using my Christmas present and happiness all over my face.

And because he’s so nifty, we wrapped our burgers in parchment paper and moved 10 steps from the kitchen to his room to eat. 

Mission Complete.