C/O Joshua Zuckerman
Feeding yourself on a student budget is difficult. It can be especially hard to find affordable meals that produce lots of portions. This Bolognese sauce recipe was made with student budgets in mind.
Our chefs this week have worked hard to create a recipe that removes dinner time stress from people's plates (pardon the pun), without sacrificing quality. Not only can it be made for under $20, but it can produce up to eight portions.
The Chefs: Matt Dunbar and Michael Abbott
Matt Dunbar and Michael Abbott spent the last 10 years building up their successful catering business, No Small Feast. But despite catering events for organizations such as Spotify, Microsoft and BMW as well as foreign dignitaries, they weren’t pandemic-proof.
The dynamic duo pivoted their business to survive during the pandemic. They launched Provisions, a frozen upscale comfort food line for home delivery to the Greater Toronto Hamilton Area.
The Recipe: Bolognese Sauce
Description:
This is the black-tie version of a classic Bolognese sauce. Even though you can make this recipe for under $20, it will taste like you need to add a few more zeros to the price tag. Makes easily enough for four portions, and another four that live in the freezer for another day. Add any pasta you would like or have in your kitchen!
Ingredients:
Directions:
Hamilton’s apple season kicked off this past weekend with Apple Fest Weekend, as part of Food Literacy Month. Orchards are officially open, and there’s no better time to go out and pick some apples. I have a habit of picking way more apples than any one human can possibly eat. To make use of all them, I pull out a classic apple crisp recipe to bake and share with friends. Although honeycrisp apples were used for this recipe, you can use any baking apple.
There’s no better way to enjoy fall than with some freshly baked apple crisp and a nice cup of tea while bundled up in a scarf. This recipe pairs best with orange pekoe or chai drinks.
This recipe is a modified version of Apple Crisp II by Diane Kester.
The Ingredients
For the apples:
10 cups all-purpose apples, peeled, cored and sliced
3/4 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ cup water
For the topping:
2 cups quick-cooking oats
2 cups all-purpose flour
2 cups packed brown sugar
½ teaspoon baking powder
¼ teaspoon baking soda
1 cup butter, melted
Caramel drizzle (optional):
1 cup butter
1 cup light brown sugar
The Preparation
When you’re peeling the apples, it helps to peel them over a sheet of newspaper (just as long as it’s not a copy of the Silhouette). When you’re tidying up,wrap them up in the newspaper and put them directly into the compost bin. This saves a lot of time cleaning up the counter. The prep takes about 30 minutes, but by far the most difficult part is waiting for the apple crisp to finish baking.
Note: If you find it’s too sweet, you can cut the white sugar down to half a cup.
The Baking
The Finishing Touch
If you aren’t in the mood for orange pekoe or chai tea, this crisp is also great with vanilla ice cream or whipped cream. Share it with friends, or eat the whole thing yourself. I won’t judge you. Make sure to tag The Silhouette if you make this recipe at home!
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Rachel Katz often shares her cooking and baking with other people. After a time, people began to tell her that she should start a food blog. While Katz decided a blog would be too much to handle whilst being a full-time graduate student, she figured Instagram would be a manageable platform. So last summer while she was working one job and had relatively free evenings, she started her food Instagram, Fork in Progress.
On the account, Katz shares photos of the recipes that she’s tried. Unlike many other food accounts, her unfiltered photos project accessibility and make anyone scrolling feel like they could get in their kitchen and make the same meal.
The recipes that Katz tries are not necessarily easy, but she believes basic kitchen confidence can be applied to make more complicated recipes. She looks for recipes with very specific instructions that she can follow along with. She also looks for versatile recipes that she can add her own flavours to. In her captions, she highlights her innovations and provides tips.
One benefit to Instagram for her is the interactivity. It is easy for her followers to ask her questions and provide feedback. The platform also makes it possible for her to share step-by-step videos that break down the recipes into easier steps. This is to prove to people that anyone can learn how to cook delicious dishes.
“I was frustrated with a lot of students… saying ‘oh I have no time to cook’ or ‘I don't like cooking’… [But] food is so important, food is delicious and there's a kind of pride that you get from making your own food that you don't really get from anything else,” Katz said.
Katz understands how difficult balancing food with student life can be. The McMaster grad lived in residence in her first year where the meal plan limited the choice she had over what she ate. In her second year, she shared a six-person student house with a tiny kitchen. In both years, she didn’t feel like she had a fully functional space where she can cook her own meals.
For Katz, this resulted in patterns of disordered eating. In her second year, she committed to recognize these patterns in herself so she can create healthier eating habits. Preparing her own meals has been one tool in repairing Katz’s relationship with food.
In her third year, Katz moved into a two-person apartment with a nice kitchen. In her new kitchen, Katz explored cooking more. Working at the Silhouette also encouraged her as she began to regularly bake for the office. This practice allowed her to receive feedback on her food and grow as a baker.
“I don't use words like clean… or like detox, cleanse… [T]here are all of these other food bloggers out there who use those lines and a lot of recipe bloggers who have these crazy extravagant recipes. But there wasn't really anyone to fulfill the student niche for people who wanted to cook actual meals but didn't really know where to start,” Katz explained.
While developing a healthy relationship with food is important to Katz, food is also a tool that she uses in her relationships with others. Cooking is an activity that she likes to do with family and friends. Her food-related memories stretch all the way back to her childhood.
Katz grew up eating a lot of homemade meals. She is inspired by her mother, who is an accomplished home chef and baker. Not only does she adore the chocolate chip cookies that she grew up eating, but she also admires her mother’s diligence. Her mother can spend months trying to perfect a recipe.
Now an adult, Katz is making her own food memories, many of which include food she’s made for others. For her, cooking for people is a way of shaping their experiences for the better. By making a caramel corn cake for her partner’s birthday, she was able to make the day more memorable. When she makes her mother’s birthday cake this year, she will make that day more special.
However, as the name of her account indicates, Katz is still growing her skills in the kitchen. She wants her followers to continue learning, experimenting and trying new things.
“[H]aving a name that has associations of things that are not quite perfect, that I'm still learning but it doesn't mean that I don't know anything, I think… that embodies the mentality that I'm hoping I can encourage people to take with food and feeding themselves,” said Katz.
For this reason, Katz is not focused on monetizing Fork in Progress, as she and her followers operate within a student budget, she does not want to promote products that are inaccessible. While she would consider a column in a publication, she believes the account can only remain authentic by staying fairly small.
As long as she’s a student, Katz wants to continue spreading positive messages about food and cooking. She wants Fork in Progress to show students that they can make their own cakes and eat them too.
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By: Rida Pasha
McMaster Hospitality Services offers meal express plans for purchase to all students, staff and faculty. Users can swipe their McMaster University ID card to easily access the range of food choices on-campus, as well as at participating restaurants off-campus.
While this may be a convenient solution for those that want to purchase food on-campus, it can pose a problem for many students living in residence.
Each student living on-campus is required to purchase a mandatory meal plan ranging from $2,975 to $4,735. For many students who are unable or don’t prefer to cook or store food, this meal plan can be a relief.
Meal plan options range from minimum, light, regular and varsity, each increasing in price, allowing students to choose the option that best suits their needs. Each plan is suggested based on how often the student is on campus, how much they regularly eat and how much they can afford.
Since the meal plan is paid in advance, many students and parents feel a sense of security knowing that they food is always available throughout the entire academic year.
With tuition and residence fees on the rise, forcing the purchase of a meal plan places an unnecessary financial strain on students. This can create a boundary against students being able to live on-campus.
Additionally, mandatory meal plans limit students’ options to eat as the plan restricts students’ to eating on-campus with only a few participating off-campus restaurants.
While McMaster does try to offer a variety of food options, eating at the same places daily can be tiring for many students, especially for those that are on campus during weekends and only go home during long breaks.
The meal plan becomes an unnecessary hassle for those that seek to try out new restaurants, prefer to eat off-campus or even just wish to eat out less.
Looking more deeply into the structure of meal plans, the money within the paid meal plans are divided into two categories: basic and freedom.
The basic account is nonrefundable and is used for most on-campus locations. The freedom account is fully refundable and is used for specific off-campus restaurants, confectionary, personal grooming items and convenience products.
There is more money allocated to the basic account than the freedom account since students are likely to be on-campus more.
However, when the freedom account money runs out, students can’t transfer money from the basic to the freedom account in order to take full advantage of their meal plan.
This means that when the freedom account is depleted, students either have to add additional money into that account or can no longer use their meal plan at participating off-campus restaurants.
Students are then left with only on-campus food options, limiting the variety of food available using their already-expensive meal plan.
At the very least, students living in Bates and Mary Keyes residences should be able to make the decision to opt-out of mandatory meal plans, since they have apartment and suite-style rooms equipped with kitchens.
Each kitchen includes a fridge, stove, an oven in Bates, a microwave in Mary Keyes and cupboard space to store food, as well as a full-sized fridge shared amongst the roommates.
Although Hospitality Services offers a reduced meal plan for students living in these residences, the amenities provided make it reasonable for students to live on-campus without requiring a meal plan. Reduced meal plan are still, at a minimum, an added $2,975 cost.
Unlike McMaster, the University of Waterloo allows students with a personal kitchen in their residence to choose whether they would like to purchase a meal plan or not.
Following suit, McMaster University needs to consider the circumstances and preference of students by making all meal plans optional.
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In 2013, Culantro Peruvian Cookery opened up on King William Street, hoping to help Hamiltonians discover Peruvian cuisine. Three years later, the restaurant moved locations to Main Street East, but the new venue has not changed its goal to cook up authentic Peruvian food for the residents of the city it loves.
The restaurant’s chef and owner is Juan Castillo, who has a long history of working in restaurants. When his family moved from Lima, Peru to San Francisco, California when he was a teenager, Castillo began working in restaurants as a dishwasher. In time, he realized that the kitchen was where he wanted to be.
Castillo’s love of cooking, however, didn’t start in San Franciscan restaurants but in his mother’s kitchen. The recipes that he uses belonged to his grandmother and mother. He was raised by and among chefs, with his family currently operating the Limon Rotisserie restaurants in San Francisco and Fresno.
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“Cooking was an inspiration… growing up. My mom used to cook all the time… Sunday was the day that everybody in the family would come over, uncles [and] aunts. My mom was one of the best cooks in the family so everybody asked her to make things for Christmas or birthdays... Growing up we always [had] people cooking in the house,” Castillo explained.
Castillo left California for love over 10 years ago and settled in the north end of Hamilton with his wife and daughter. The city has always felt like home to him as it reminds him of San Francisco and has hot summers like Peru.
Culantro is the only Peruvian restaurant in Hamilton. Castillo recognizes that the cuisine of his home country is largely undiscovered but, in his research before opening the restaurant, found that many Hamiltonians have experience with Peruvian or Latin American food.
Castillo wants all patrons to feel comfortable in the family-friendly restaurant, regardless of whether or not they have tried Peruvian food in the past. Not only is the atmosphere welcoming to families and students alike, but the affordable menu is too. Most appetizers are under $10 and most main courses are under $20.
In the last year Culantro has added new items to the small menu including the slow-roasted lamb shank and the Peruvian platter. Castillo also enjoys exploring new ideas in the kitchen.
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“[I like] the inspiration that you get from people. A lot of people come over here asking you for certain things that you don't have or… they give you feedback. I think that's what I like, the challenge of having something new when I come over to work, having a kitchen that I can make whatever I want. That day if I want to change it, I'll change it… [T]he liberty that I have with that is amazing,” Castillo explained.
Culantro aims to use the freshest and most authentic ingredients. Key Peruvian ingredients are sourced directly from Peru such as the Peruvian aji peppers, Peruvian soft drinks and the purple corn for Chicha Morada, a Peruvian corn drink. For other main ingredients, Culantro tries its best to source locally from places such as the Hamilton Farmers’ Market.
It is not just local farmers that Culantro supports but local charitable organizations as well. They have supported churches and fundraising events, such as the Annual Salsa for Heart in 2016. The city has inspired Castillo to give back.
The cookery is also a place where members of the community can gather. The restaurant regularly hosts open mic nights and live music performances. There have also been special celebrations for occasions such as Peruvian Independence Day.
Culantro is currently operating with a small staff consisting of Castillo, manager Susan Abbey and waitress Julianna Lachance. But don’t let the small venue, menu or staff fool you — this restaurant is serving up big flavours, big passion and big heart to the community.
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The Mexican Kitchen at the Hamilton Farmers’ Market recently underwent a major shift in flavor. While you may know the vendor for their homemade chocolate creations, the new owners are cooking up more savory classic Mexican dishes in the kitchen.
While Mexican cuisine is no stranger to Hamilton’s downtown restaurant scene, the tacos, quesadillas, corn tamales and pozole coming out of this tiny kitchen are worth paying a little extra attention to.
Housed in what has become my favourite spot in Hamilton over the years, the Mexican Kitchen is not only serving up fresh dishes at an affordable price but adds a little Mexican hospitality to the market’s tight knit community feel.
From the hanging glass hummingbirds on the tiki umbrella to the colourful handmade cups from the Tonalà Craft Market near Guadalajara, every single embellishment is a conversation starter to learn more about the owners’ stories and memories from Mexico.
At the Mexican Kitchen you’ll find great food at arguably the cutest vendor at the Hamilton Farmers’ Market, while also learning something new. It definitely hits all the sweet (or shall I say spicy) spots for me.
There’s a couple ways you can get yourself downtown. Either take the 5, 51 or 1 Hamilton Street Railway bus from Sterling Street and University Avenue heading east, or take the 5 or 10 heading east from Main Street West and Emerson Street. Hop off at Main Street West and MacNab Street South.
You can cut through the MacNab Transit Terminal towards Jackson Square and make your way inside to the Hamilton Farmers’ Market mall entrance. If you prefer a slightly longer walk outdoors you can head west on Main Street West and turn right onto Summers Lane until you reach York Boulevard. Turn right on York Boulevard and the main entrance will be on your right.
The Mexican Kitchen is located on the lower level opposite from Slurp Ramen and Leslie’s European Deli.
At the Mexican Kitchen you can easily get away with spending under $10 for a filling meal, but it is cash only. Delicious soft corn tortilla tacos or quesadillas go for $4.50 each or you can order three of the same kind for $11.50. Each taco or quesadilla comes with a side of home-made red or green salsa.
Four different kinds of Mexican tostadas are $7.50 each while corn tamales go for $6.50. A small warm traditional pozole soup is $8.50, while medium and large go for $10.50 and $12.50, respectively.
The simple menu also has a few tasteful extras, you can add fresh squeezed lemonade to your order for $1.00, a churro for $2.00, some extra avocado, cheese, sour cream and beans for $0.75 and salsa or meat for $0.95.
If you’re dining solo or simply not up for up for sharing, I recommend the pozole soup with chicken topped with lettuce, radish, tortilla chips and lime. You can add fresh avocados or meat as an extra to the dish. Complete your meal with a glass of fresh lemonade and treat yourself to a churro for dessert.
If you’re like me and like to convince friends to tag along so you can try as much things as possible without breaking the bank then I’m proud to share with you my Mexican Kitchen game plan for three.
Start off with tacos, I recommend the spiced potatoes or grilled poblano peppers with onion and zucchini, sprinkled with roasted garlic, lettuce, pickled red onions and cilantro. Share a tostada, which is basically the flat version of a taco topped with a mountainous pile of fresh ingredients.
All tostadas come with a bed of homemade beans on a crunchy grilled tortilla and the option of sour cream and cheese. Your choice of filling includes slow cooked meat (chicken, beef, pork or chorizo and potato), veggie (avocado, sour cream and cheese), vegan (extra avocado), or cauliflower ceviche (cauliflower with onion, parsley, cucumber, avocado topped with spices and lime juice).
Don’t forget the lemonade and churros, and your meal will still be under $10.00 each!
While the menu at the Mexican Kitchen consists of five main dishes, each one is made from scratch, is gluten-free and can be customizable for meat, vegetarian and vegan diets.
You can also add an extra helping of their fresh ingredients and handmade beans and salsas for an incredibly affordable price, where else can you get extra avocado for less than a dollar?
The corner vendor has also utilized their space to maximize seating. There are bar stools spanning the entire length of the counter lining the vendor and several tables that seat four.
At the Mexican Kitchen there’s something for everybody and when doubt you can never go wrong with a taco.
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Healthy eating can be the last thing you have time to think about when you have papers due and midterms to study for. is curried chickpeas with spinach and
tomatoes recipe is an opportunity to cook a healthy meal while fulfilling your craving for a warm and comforting
dish.
This recipe was made with students in mind. It’s flavourful, delicious, nutritious and simple to make with accessible ingredients from your local grocery store or the
Hamilton Farmers’ Market. Unlike the other aspects of student life, cooking can be uncomplicated. This recipe is fast and easy to make regardless of skill level.
Have a little more time on your hands? is recipe is made to serve four and is perfect for sharing a homemade meal with your friends or housemates. Complete your curried chickpeas dish with flatbread, naan or steamed white rice.
Curried chickpeas also taste better the next day and freeze well too, so make sure to make the full batch and freeze the rest for those tight days.
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Joanne Rappos is the Hamiltonian home cook behind Olive and Mango, a food blog dedicated to sharing her recipes from a variety of food cultures, including her native Greece and Caribbean in fluences from her husband’s side of the family. From Rappos’ popular sheet pan meals, like Greek shrimp with tomatoes and feta, to her golden lemon ricotta wa ffles, there’s something for everyone try making in their own kitchen.
The Olive and Mango blog and Instagram feed are thoughtfully curated with photographs worth getting hunger pangs over, which may just be the push we need to get inspired by her recipes. Rappos’ was just as careful with creating this curried chickpeas recipe for the Sil, she even relies on it at least once a week because it’s just that good.
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