Karen Piper
The Silhouette
Cocoa tea is a traditional breakfast beverage in St. Lucia, derived mainly from locally grown cocoa on the island. The cocoa plant grows abundantly in St. Lucia and is world-renowned for its high quality.
This hot delicacy has multiple health benefits such as reducing high blood beverage canadian pharmacy viagra generic and lowering cholesterol. Not to mention, this is the ideal treat to help keep you warm during those cold winter months!
Ingredients:
2 cups water
1 cup milk
1 tsp vanilla essence
3/4 cup grated cocoa
Lime peel of 1 lime
1 tbsp ground cinnamon
3/4 cup brown sugar (optional)
1 tsp ground nutmeg
1 tbsp clove
Preparation:
Pour water, milk, vanilla essence and cocoa into a pot and bring to a boil.
Add lime peel, cinnamon, sugar, nutmeg and clove into the mixture and let it boil for 15 minutes.
Allow the beverage to cool for five minutes before serving.
Strain thoroughly and enjoy!
Kayla MacIntosh
The Silhouette
With those cold days just around the corner and the final push until exam time, why not take a break and treat yourself to a little autumn specialty. I was first introduced to this recipe this past Thanksgiving and it was without a doubt, a huge hit with my family and friends. It wasn’t long online cialis after I received the recipe from my aunt, and I was at the grocery store buying the ingredients and cooking up a storm!
Living as a student with not much time or money I’d say this recipe could not be more convenient. Here’s what you’ll need:
- 2 tablespoons fresh parsley, minced
- 2 tablespoons olive oil
- 3 garlic cloves, crushed
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup melted butter or margarine
- 3 1/2 pounds of butternut squash, peeled and cut into 1-inch cubes
- 1/3 cup parmesan cheese
Directions:
1. Preheat oven to 400 degrees F
Making 4-5 servings, this recipe is perfect for those cold evenings, family get-togethers, or even a potluck dinner with roommates and friends. Depending on personal preference, you can make many variations of this recipe. Try adding mixed nuts or rolled oats for a great mix of textures.
Ever have that snacking urge? I feel you. Has anyone ever called you a snacking machine? I feel you. But what happens when you start to reminisce over the days of trick or treating and suddenly you find yourself half way to the local candy store with a pillowcase toted brand viagra without prescription buy behind you? Well, you make these babies instead. Quick, healthy, and so delicious.
Ingredients
¾ cup Greek yogurt
¼ cup almond butter
1 tbsp organic cane sugar
½ tsp cinnamon
½ tsp sea salt
1 tsp vanilla
Instructions
c/o The Honour System (http://thehonoursystem.com/2013/07/04/frozen-yogurt-almond-butter-bites/)
Rick Kanary
The Silhouette
(with a little help from http://www.loveandlaundry.com)
Having previously covered the nitty-gritty details of successfully executing the ‘Turkey Dump’, here at the Sil we felt it necessary to consider the other side of the coin and address the possible casualties. If you managed to ditch some unwanted baggage, well done. If you were a survivor of the infamous devastation caused by this ominous relationship bomb, then kudos to you. If, however, you are one of this season’s haunted cling-ons, our sympathy, and the following recipe, goes out to you.
Bacon is my hero. It solves world issues by distracting us long enough to forget they exist. Chocolate is bacon’s sultry mistress. If bacon is a rough-around-the-edges, down-home, Benicio Del Toro type, then chocolate is Catherine Zeta-Jones. You know what they say, opposites attract.
Throw some maple syrup in there for patriotic good vibes and comfort, and bingo- you have a recipe that can cure the deepest wounds.
Make these cupcakes in giant batches. Trust me.
Chocolate Bacon Cupcakes with Maple Buttercream Frosting
makes 36 cupcakes
Cupcake Ingredients:
3/4 C cocoa powder
3/4 C hot water
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
3 C all-purpose flour
1 1/2 C butter, room temperature
2 1/4 C sugar
4 eggs
1 Tbsp vanilla extract
1 cup sour cream
1 1b bacon, cooked and crumbled (set aside about 1/3-1/2 c for topping)
Frosting Ingredients:
(if you are piping the frosting, I recommend doubling the batch)
1 cup of butter, room temperature
1 tsp vanilla extract
1/2 tsp maple flavoring
1 lbs powdered sugar
1/3 c maple syrup
2 Tbsp milk
225 mg Prozac (optional)
Cupcake Directions:
Preheat the oven to 350 and line cupcake tin with beautiful liners (cause we all know that the liner makes the cupcake taste better. Am I right?).
Mix the hot water and the cocoa powder together with a fork and set aside. Meanwhile, mix or sift the dry ingredients together. In a mixer, combine the butter and sugar. Mix until the butter is light and fluffy - I usually go a full five minutes! Add the eggs one at a time. Then add the cocoa/water mixture and vanilla. Mix really well. Next add a little bit of flour, mix. Then, a little sour cream and mix. Basically, what you want to do is add flour, sour cream, flour, sour cream, flour. Mix just until combined between each addition. Finally, add your bacon crumbles (except for the part set aside for topping).
From experience, don't fill the cupcakes more than 3/4 full. They turn out the perfect height at 3/4 full.
Bake at 350 for 20 minutes or until they are done. Let them cool completely before frosting.
Frosting Directions:
In your mixer, mix the butter for about 5 minutes - or until light and fluffy. Then add the maple syrup, vanilla extract and maple flavoring. Mix really well. It takes a minute for the ingredients to incorporate into the butter. Slowly add the powdered sugar. Mix the powdered sugar in really well. Once it's nice and fluffy, add the milk and combine well.
Try not to eat all of them. They are pretty darn good!
In order for the Prozac to be a little surprise boost, it is important to disguise it. Using a mortar and pestle (you know, that old-school alchemist’s tool where you crush herbs and stuff) crush the Prozac into powder. You can sprinkle it in batter mixture, but I find it tends to get bitter in high temperatures and is less noticeable if mixed into the sweet icing. Feel free to double or triple the volume, depending on just how badly you were jettisoned into the cultural wasteland that is now your life….I mean…depending on how you feel….
See more at: http://www.loveandlaundry.com/
Rick Kanary
The Silhouette
If you haven’t had Pho before, you are missing out. When the cooler weather starts creeping in, it’s definitely one of my favourite dishes. And the best part about Pho is that it is easy to make and highly customizable.
Pho is a Vietnamese style, noodle-based soup with a variety of proteins, topped with fresh, crunchy vegetables and peanuts. The delicate melange of spices brings a wonderfully complex taste of the East to your evening. Some cooks will adamantly claim that a full-flavoured Pho broth needs to take you hours. I am happy to disagree. With the right ingredients you can whip up this fabulous dish in very little time at all.
Whether you are looking for a warm and hearty soup for a cool autumn night, or you want to impress a date with your exotic taste and culinary abilities (and have fun assembling it together), then this recipe is a killer choice.
Undergraduate Pho in a Flash
Prep Time: 30 minutes (15 if you are good with a knife!)
Cook Time: 25 minutes (knife skills won’t help here)
Total Time: 55 minutes (Don’t quote me on that!)
Yield: 4 (leftovers!)
Ingredients
Broth
6 cups of Chicken Broth (low sodium!)
1 tbsp minced garlic
1 tbsp finely diced white onion
1 tbsp minced ginger
2 star anise
2 whole cloves
½ tsp fennel seeds
1 black cardamom pod
1 cinnamon stick
1 tbsp red chili flakes
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp lime juice
1 tbsp fish sauce (optional)
1 tbsp sriracha sauce
1 tbsp brown sugar
Cheese cloth (or a wire strainer or ‘spider’)
For Individual Bowl Assembly
1 to 2 lbs noodles (udon, egg noodles or ‘banh pho’)
250g beef (sirloin or outside round) very thinly sliced
12 black tiger shrimp, deveined and shelled
2 mild Italian pork sausages
1 cup of shredded Napa cabbage
1 cup of bean sprouts
½ cup of crushed peanuts
1 carrot, julienned
1 lime (cut into wedges)
½ cup shredded cilantro/mint/thai basil (your call!)
Method
Put a large pot of water on high heat to boil.
Place chicken broth, oyster sauce, hoisin sauce, lime juice, fish sauce, sriracha, ginger, garlic, chili flakes, brown sugar and onions into a pot and place on high heat. While you are waiting for the broth to boil, place spices (cardamom, cinnamon, star anise and fennel seeds) in a shallow pan and toast them on low heat, mixing often, until fragrant.
Both pots should be boiling. Place the toasted spices in a cheesecloth (If you do not have cheesecloth or a wire strainer, feel free to use ground spices) and add to the boiling broth. Turn the heat down on the broth to medium low, just above a simmer.
Place your noodles in the boiling water. Cook for 3-4 minutes (most Asian-style noodles don’t take long to cook, and they all have different cook times so check the package first). Once cooked, remove the noodles. Add the sausage and shrimp to the boiling water. The shrimp should only take a few minutes. When the grey color has turned pink, they’re ready to be removed from the pot. The sausages will take a little longer.
Now you have some time for your garnishes. Finely shred the Napa cabbage and your herb-of-choice. Julienned the carrot. Cut the lime into wedges.
By this point, both your broth and sausages should be ready. Remove the sausages and thinly slice them on a bias. Arrange your proteins and garnishes each on a separate serving dish and place the noodles into individual bowls (about 1/3 to ¼ of the way).
Now comes the fun part. Place some of the thinly sliced beef, shrimp, and sausage into the bowl. Using a ladle, top your noodles and proteins with hot broth.
Garnish with shredded Napa cabbage, julienned carrot, bean sprouts, shredded herb-of-choice, lime wedge, and crushed peanuts.
Giggle and dance around the kitchen with your date (I assumed you have music playing!).
Jennifer Bacher
The Silhouette
Raise your hand if you are prepared for the onset of fall. I see no hands. Now although there is no literal audience in front of me, and thus that may be the only reason I see no hands, can we really expect to see an audience full of students eagerly flailing and shouting? Hardly. A few words of comfort for you, though: The beginning of autumn falls on September 22nd.
To help savour the last few days of summer, as though they were the lingering sweet drops of My Dog Joe’s peachy green iced tea, we have prepared for you a couple recipes that are guaranteed to satisfy a sweet tooth. First up, the BBB’s. Brownies at their absolute finest because they are, as they say, “guilt-free.” It’s easy to scoff at the concept of guilt-free treats. There is no justice system surrounding calories. But all brownies are most definitely innocent until proven guilty. Regardless, these bad boys will stand the test of justice, or any test for that matter, as easily as you could eat the whole batch.
Their street name? Bad boy brownies. Their good girl name? Black bean brownies. This secret ingredient, hiding in the vegetable aisle, is a small but mighty miracle when it comes to maintaining a dangerously fudgy quality.
Now this second recipe is a childhood favourite turned “inside out”. Literally. Take a peanut butter cup, wait until the opposite day, and ogle at the magic bringing the peanut butter to the surface and the chocolate to the center. What better use could magic have? And if you fear putting anything into an oven, this is the sweet for you. Because all it requires is multiple episodes of freezing! If you’re afraid of the freezer though, I would suggest checking out the swanky student wellness lounge and talking about it.
Inside Out PB Cups
Level 1/2 cup powdered peanut butter or PB2 (48g)
•1/4 cup virgin coconut oil or cacao butter, melted (40g)
•4 tsp pure maple syrup (20g)
•heaping 2 tbsp melted semi-sweet chocolate of choice (or full-sweet to up the bad boy vibes) (32g)
•1 tbsp of butterscotch chips
•mini cupcake liners or candy molds
Mix the powdered peanut butter, coconut oil, and maple syrup in a bowl, and stir well to form a paste. Smooth a little under 1 tsp into each of ten mini cupcake liners, going up the sides just a bit. Put the cupcake liners into a mini muffin tin. Freeze 10 minutes. Divide the chocolate evenly among the liners and freeze again. Then sprinkle the butterscotch chips over top. Finally, top with remaining peanut butter paste. Freeze again until solid.
BBB’s
•1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
•3 tbsp cocoa powder- dutch or regular (10g)
•1/2 cup quick oats (40g)
•1/4 tsp salt
•1/3 cup honey (75g)
•2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
•1/4 cup coconut or vegetable oil (40g)
•3 tsp pure vanilla extract
•1/2 tsp baking powder
•2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
•optional: more chips, for presentation
Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.)
Stir in the chips, then pour into a greased 8×8 pan.
Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.
By: Jennifer Bacher
As the days get colder, the only meal that seems to satisfy is a hot bowl of soup. This kale and cheese tortellini soup is jam-packed with vitamins that will keep you kicking through the winter months.
Ingredients:
(Any small U-shaped kielbasa is good in this soup. The best beans to use are Eden's canned beans, they can be found in the organic section of any grocery store. The best part of this recipe is you don't need to be strict with how much you put into the soup; add whatever amounts of fennel and kale you would like. Serve with asiago cheese sprinkled on top.)
Heat olive oil in heavy large pot over medium-high heat.
Add onion, fennel, and garlic until soft.
Next add kielbasa until lightly browned, about 12 minutes.
Add broth and bring to boil.
Stir in kale and cannellini.
Reduce heat to low and simmer until kale is wilted, about 4 minutes.
Add tortellini to soup.
Simmer until pasta is just tender but still firm to bite, about 5 minutes.
Sprinkle on asiago and enjoy!
