On The Weekend: The Grand Prix and Chocolate

This weekend was the Grand Prix in Montréal.  Fast, expensive cars were parked everywhere downtown, and you could even hear the races far off into the distance (those cars are loud!).  Aside from cool cars, another prevailing theme of the weekend seemed to be chocolate; I visited a student favorite: Juliette et Chocolat in St. Laurent.

Join Me For Lunch: Black Bean Soup and Quinoa Tabbouleh

This week I made myself a smoky and spicy Black Bean Soup for lunch, with a side of a fresh, protein and calcium rich Quinoa Tabbouleh salad.  With a side of Corn Chips, this made a delicious and filling lunch!

Read the recipes after the jump!

Easy Chocolate Cake

This week, I needed a chocolate cake recipe that could be easily prepared with very little mess.  I found this recipe, and as always made some adjustments.  Although it is not a super rich chocolate cake, it is very moist, and works as a perfect base cake if you have other dessert items to add to it.
Bonus: It's vegan!

One Pan Chocolate Cake

Ingredients:

• 1 1/2 cups Sugar
• 1/2 cup Cocoa
• 1 1/2 tsp Baking Soda
• 2 cups All Purpose Flour
• 3/4 tsp Salt
• 3/4 cup Canola oil
• 2 tsp Vanilla Extract
• 1/2 cups Water, with 1 Tbsp Instant Coffee or Espresso added
• 1 cup Milk 
• 1 1/2 tsp lemon juice 

Method:

1. Preheat oven to 350 degrees
2. sift all of the dry ingredients in an ungreased 9" X13" pan
3. add all of the wet ingredients and mix until well incorporated.
4. Bake for 25 minutes, and let cool before serving.

Notes:

• You could use vegetable oil, or even sunflower oil for this cake.  Just make sure it is a neutral tasting oil. 
• If you don't have lemon juice on hand, white vinegar will do the trick for this cake
• In order for this cake to be vegan, just replace the milk with water.  I used milk because i found it gave the cake a slightly richer texture, but it will be just as tasty with only water.

The cake it THAT simple.  The best part is there are no dishes to clean up after making this cake other than measuring cups, baking utensils, and the pan you cooked it in.  I think that this cake is delicious with the addition of:

• Raspberries and vanilla or chocolate ice cream (or both?!)
• Carmel sauce
• Any fruit
• Chocolate buttercream frosting
• Whipped cream

Enjoy!

Homemade Mushroom Soup

For a special treat, I made my roommate and I some of this creamy mushroom soup.  It didn't last more than an hour because we gobbled up the entire batch!  The recipe for this soup is deceivingly simple, but we will never buy canned mushroom soup again after seeing how easy and delicious this soup is to make.

The recipe is originally from Season With Spice, but the recipe I list has some adjustments.

Ingredients:

2 Cups of Chopped Fresh Mushrooms*

1 Tbsp Extra Virgin Olive Oil

6 Cloves of Garlic (go big or go home)

2 Tbsp of Butter

2 tsp dried thyme

2 Bay leaves

1 Cup Vegetable Stock

1 Tbsp of Flour dissolved in 1 Tbsp Water

Pinch of salt

1/2 Cup Half and Half cream

1/2 Cup 2% Milk

Dash of Nutmeg 

Pepper and fresh cilantro to garnish and to taste

*You can technically use any type of mushroom for this, although I recommend using at least two varieties in this soup.  It will give the mushroom flavour more dimension than if you had only used one.  You could combine a "smokier" mushroom, like a portobello, with a "brighter" one, such as a Button mushroom.  For my soup, I selected half Shiitake mushrooms, half Button mushrooms.  The Shiitake mushrooms gave an earthy, smoky flavour, while the Button mushrooms were soft and bright in contrast.  I prefer smoky, earthy flavours while my roommate prefers lighter ones, so this was the perfect balance for us.

Method:

1.  Heat your oil and melt the butter in a medium sized sauce pan, and sautée the garlic on medium heat.

2.  Add in the chopped mushrooms and spices.  Cook until the moisture evaporates from the mushrooms, and the spices begin to toast and smell great (about 5 - 10 minutes, depending on how finely you chopped the mushrooms).

3.  Add in Vegetable Broth and stir until the mixture boils.  Immediately reduce heat and let simmer for about 10 minutes.  Add in your diluted flour so the soup thickens, and has that creamy texture.

4.  Season with Nutmeg, Salt, and Pepper, and stir in the Cream and milk.  Once the soup reaches a simmer, take it off the heat and serve it garnished with Pepper and Cilantro.

This soup would be great served with pumpernickel bread, but we just served it with parmesan toasted onto rye bread, and that was delicious as well.

Please let me know if you try this soup! 

Brunch

My roommate and I very often host meals in our apartment.  Food is something we can enjoy and share with all of our friends, and gives us all a chance to talk and catch up with each other as we enjoy the food.  This past weekend we hosted a delicious brunch with six guests in attendance.  One of the challenges we encountered was how to get the eggs out all at the same time, and hot for everybody.  We came up with the solution of baking the eggs in a muffin tray in the oven, and it worked perfectly! We cracked eggs into a greased muffin tray and put them in the oven at 350 degrees for 10 minutes.

We also made our brunch an optional pot-luck style.  Our guests contributed bagels, perogies, fruit, juices, and bacon in addition to our eggs, hash browns, apple crumble and tea.  Everybody was full and content by the end of the meal!

How do you share with your loved ones?