Photo by Ainsley Thurgood/Photo Assistant
Four delicious recipes you can try this holiday season
I know the holiday season is here when I begin to see Christmas Pillsbury cookies at Fortinos. During my first year at McMaster University, my friends and I went through over a dozen boxes of Pillsbury cookies and it was always an intense battle to get our hands on them at the grocery store. I still remember the smell lingering in our communal kitchen all throughout December finals.
I’ve never been much of a baker myself but during the pandemic I have been cooking and baking more fresh food. This year I’m especially looking forward to making winter holiday treats for my family and friends. I’ve gathered below a few beginner and budget-friendly recipes from friends and fellow Mac students.
The Recipe: London Slices
The Chef: Una Pasagic, a human behaviour student, shares her Bosnian family holiday recipe.
Ingredients:
Dough:
Filling:
*Allergy warning: walnuts
Directions:
Dough:
Filling :
Assembly:
The Recipe: Vegan brownies
The Chef: Emma Sood, a student studying psychology, neuroscience and behaviour, shares her favourite vegan dessert recipe.
Ingredients:
Directions:
The Recipe: Toblerone cookies
The Chef: Subin Park. This is a recipe I learned from a friend. You can never have too many chocolate chip cookies!
Ingredients:
Directions:
C/O Visual Stories on Unsplash
A&C editor shares a recipe for red pepper, cherry tomato and mushroom gnocchi
When I moved back to Hamilton earlier this year, I was really looking forward to cooking for myself again. This gnocchi recipe is one of my favourite things to make, because it’s full of vegetables, comes together quickly and also often makes more than enough leftovers for a busy week. It’s also the perfect recipe for students who have come back from reading week and are now busy with assignment deadlines and midterms to study for.
Like store-bought gnocchi, the recipe is also versatile and it’s easy to make adjustments depending on what other ingredients you have on hand or how much time you have. For example, if I’m in a rush or when they’re not in season, I substitute some tomato sauce for cherry tomatoes, adding it after the red pepper and gnocchi. Or if you want to add some leafy greens, you can omit the cherry tomatoes and add some chopped baby spinach after the mushrooms.
As it is, provided you can find vegan gnocchi, the recipe is also vegan, though if you like you’re welcome to add cheese or some chicken to it as well to suit your tastes. My sister loves this recipe and she’ll often add heaps of Parmesan to her servings, though, to be fair, she does that with just about every food she can. Feel free to make as many substitutions as you wish and to make the recipe aligned with your tastes.
The Chef: Arts & Culture Editor, Nisha Gill
Ingredients
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 3 - 4 servings
Directions:
It’s important to take breaks from studying and engage in activities you enjoy and find fulfilling. For seasoned chefs as well as those looking to improve their culinary skills, this quick recipe is the perfect way to get busy in the kitchen in between studying and enjoy a great meal!
Please comment down below with your twists on the recipe or let us know what recipes you would like us to see featured next in our next issue of In the Kitchen with Arts & Culture.
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:
The bread episode of The Great British Bake Off is notoriously difficult. Every season, contestants struggle to capture that perfectly crunchy crust with a light and fluffy interior. For something with so few ingredients, bread can be extremely finicky. Just one wrong move and you’ll be left wishing you’d never started. As one example, if it’s undercooked it can wind up doughy and inedible. But fear not! With this short recipe and a dash of patience, you’ll soon have your very own freshly baked bread to enjoy.
This recipe is adapted from Edna Staebler’s “Neil’s Harbour White Bread” from her book Food That Really Schmecks.
The Ingredients
1 cup lukewarm water
1 teaspoon white sugar
2 tablespoons yeast
2 cups lukewarm water
1⁄2 cup white sugar
1 tablespoon salt
1⁄2 cup canola oil, or substitute vegetable oil
8 cups all-purpose flour
Part One — Making the dough
Part Two — Proving yourself
Once you’ve finished kneading the dough, it needs a chance to rest and rise—also known as proving. To do this, place the dough in a large bowl that’s been lined in oil. Flip the dough to cover both sides in oil. Loosely cover the bowl with a damp cloth and leave it to prove in a warm spot for 1-2 hours or until it has doubled in size. Leaving it by a sunny window is generally your best bet. Here is a trick to know when you’re ready to move to the next step: when you stick your finger in the dough, your imprint should remain.
Punch the dough down until it has deflated a bit, and divide into 4 equal-sized loaves. Place the loaves onto parchment-lined sheet pans and let rise for another hour in the same sunny spot, covered in a damp tea towel. Make sure to leave room between the loaves.
While you’re waiting for the dough to rise, go enjoy spring days that will hopefully be here soon. You could go for a hike, grab coffee with a friend or maybe catch up on the Netflix show you’ve been binging. Better yet, invite someone over for a date and impress them with your incredible baking skills. You could even make the dough before class and then finish it when you get home.
While you’re waiting for the dough to rise, go enjoy spring days that will hopefully be here soon. You could go for a hike, grab coffee with a friend or maybe catch up on the Netflix show you’ve been binging. Better yet, invite someone over for a date and impress them with your incredible baking skills. You could even make the dough before class and then finish it when you get home.
Part Three — Let’s get this bread
Take the same four loves on the parchment-lined pans and bake at 400 degrees Fahrenheit for 20-30 minutes, until both the top and bottom of the loaves are golden, and the loaves sound hollow when tapped on the bottom. After you’ve removed your loaves from the oven, let them cool on a rack. This is the hardest part, but trust me, if you try to eat it right away you’re going to burn your tongue.
Voilà! You now have four delicious loaves of bread, perfect for any kind of sandwich you can think of. If you try this recipe, make sure to tag the Silhouette, we would love to see your baking adventures!
Voilà! You now have four delicious loaves of bread, perfect for any kind of sandwich you can think of. If you try this recipe, make sure to tag the Silhouette, we would love to see your baking adventures!
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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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Many of us don’t need to be reminded that there’s only a few days left before exam season starts, but we might need a reminder to make time for a nice home cooked meal. It’s easy to turn to buying lunch or dinner when you’re tight on time during these next few weeks, but there are ways to make cooking an enjoyable experience while relieving some stress too.
The Sil staff have compiled their favourite recipes that are easy to make, especially when you’re short on time. We encourage you to try them out, change up the ingredients and most importantly, take the time to take care of yourself this season.
Shared by Sasha Dhesi (Managing Editor)
Pasta is a staple batch recipe since it’s fairly easy, delicious and lasts the whole work week. While most people don’t have time to make homemade pasta, students don’t have to rely on jarred sauces and compromise their time.
Making a sauce at home can seem challenging, but simple recipes like this one are great for students low on time and on a budget.
I adapted this recipe from Bon Appetit’s Bucatini with Butter-Roasted Tomato Sauce. I replaced a few of the more expensive ingredients with more accessible, easier kept items that make more sense for students to keep around in the house. The recipe should make about four servings and take about 40 minutes, but only 20 of those minutes are active! This is a great recipe to make while studying at home — just pop the sauce into the oven and you’ll have a great sauce in no time!
Shared by Hannah Walters-Vida (Features Reporter)
In an effort to describe how good this soup is, the most a room full of Sil writers could come up with is “warm, warm soup, it hugs you from the inside”. Pretty much everyone in the office will agree that this is a great recipe for soup. I typically double the recipe and freeze the soup in mason jars for when I need a quick, filling meal.
This recipe is originally by Jennifer Segal and I made a few modifications to make it vegan friendly. This recipe yields 8 servings and takes about 45 minutes to make, but most of the time is spent letting the soup simmer. This soup can stay fresh in the freezer for up to 3 months, so it’s worth the investment in time. Just make sure to pop it into the fridge the day before wanting to reheat it!
Shared by Razan Samara (Arts & Culture Editor)
This is my go-to recipe for dinner with friends and potlucks. It also makes for a perfect side dish alongside lunch or dinner, I personally think it pairs really well with chicken tawook tacos and panko-breaded fish. This recipe yields about 3-4 servings and was inspired by Cookie and Kate.
Over the past couple of weeks I’ve found myself become quite reliant on this recipe. It requires minimal effort, which means I can throw a whole batch together pretty quickly the night before my early morning commutes. This recipe has filling ingredients, can easily travel and can be modified to meet your taste preferences. I encourage you to keep things new and interesting with every rendition of the dish!
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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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Whether you’re a seasoned cook or simply craving for an opportunity to learn to make something new, nothing beats a warm home cooked meal. This recipe for potato and carrot latkes served with a simple apple sauce was created to complement student life. The ingredients to make these golden and crispy potato pancakes are budget-friendly and many can be found in the McMaster Students Union Food Collective Centre’s monthly Good Food Box. The recipe calls for about half an hour of your time over a mixing bowl and frying pan, making it a fair bargain for a wholesome dish to enjoy over a sit-down meal or on the go.
Wiseman is the creative mind behind Dundurn Market’s prepared meals and helped evolve Green Bar into a full vegan restaurant. The local Hamiltonian has been cooking up hearty meals for 20 years and has a passion for healthy eating, sustainable food practices and recipe creation. Wiseman is currently packing her bags for a trip to Bali, Indonesia where she will be studying raw, vegan cuisine and chocolate.
Grate the potatoes and carrots using a hand grater or a food processor using the largest holes to get thick strands. Place the grated vegetables together with the sliced green onion into a large bowl. Allow the mixture to stand for a few minutes. Scoop out handfuls of the mixture and squeeze over a small bowl to remove excess moisture. Transfer to another bowl and repeat with the remaining veggies.
Add the egg, flour, salt and pepper to the veggie mixture. Drain the liquid from the small bowl; you will find a layer of potato starch on the bottom. Add this starch to the veggies as well. Stir everything together.
Heat a large frying pan (preferably cast iron) over medium heat. Cover the bottom of the pan with ¼ cm oil. Pack a ¼ cup measuring cup with the veggie mixture and form this into a small cake in your hand; place in the hot oil. Repeat until the pan is full, leaving space around each latke for even cooking. Cook several minutes until golden brown on one side. Flip and cook until done on the second side. Remove from pan and drain on paper towels. Repeat until all the veggie mixture is cooked.
Roughly dice the apples. Place in a small pot along with the water and sugar. Cook on medium heat with the lid on for 25 to 30 minutes, until the apples are very soft. Remove from heat and blend with a potato masher, food processor or immersion blender.
Serve the latkes with the freshly made apple sauce and sour cream or Greek yogurt. Garnish with more sliced green onions or fresh thyme leaves.
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As a child I often lingered around the outskirts of my family home’s tiny kitchen, careful not to exceed the imaginary boundaries my mother had defined. I watched quietly as she bustled in the kitchen, chopping and stirring ingredients for several dishes at once, in what seemed like a random and complicated series of motions.
As I grew older, my mother lifted her boundaries and invited me into her space. She tried to teach me, but it didn’t take long for me to come to the realization that I simply wasn’t good at cooking.
My mother never strictly adhered to recipes but our dinner table was graced with delicious dishes, whereas I relentlessly relied on calculated measurements and somehow managed to make pasta barely edible.
I never explored with ingredients or improvised, partly due to my inability to reach the spice shelf for most of my life, but mostly because I was stubborn. I had to learn to try new things, make mistakes, follow some rules and mix others up to finally make a dish I was proud of.
Along the way I also learned to embrace my heritage and native land. I often find myself adding olive oil to everything, a nod towards the olive trees that make up Palestine’s landscapes and my grandmother’s homemade extractions.
Every recipe I am sharing is inspired by my mother’s traditional cooking, with my own twists to make them easier to prepare and incorporate the kinds of flavours I love. I encourage you to try one out, improvise and make it your own.
I like to call this a Middle Eastern pizza that can be enjoyed at any point in the day.
This dish is inspired by my mother’s ‘Kebab Hindi’ recipe. It’s a meatball and tomato sauce dish that can be served over rice or bread.
A salad that’s high in protein, flavourful and easy to improvise with.
or
You can find the written recipe and a bit more backstory behind it over on his blog. Our full interview with him also features insights into the food culture of Vietnam and his life in Hamilton.
https://www.facebook.com/TheMcMasterSilhouette/videos/10155755591735987/
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