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Today, as I drove home I listened to a tribute to Stuart McLean of the Vinyl Café playing on CBC radio. It was a show about love stories, encounters, and friendships. It was all about companionship. One of the stories was about a couple who had magical chemistry, and they would send each other photos of them eating cookies. It reminded me of what role food plays in many of our lives. Not only is it what sustains us, but it is often something that brings people together. Often it is not necessarily the food itself, but the fact that it is shared, that makes it special.

I can remember even when I was a very small child looking forward to meals with our family in France. It was always special. Meals often took hours, but we didn’t notice the time going by.

When I was in undergrad, meals brought friends together, many of whom are still very near and dear.

When I lived in The Gambia, not a day went by without food being shared. I could never keep up with the enormous generosity of the village where I lived, until one day I learned that I could share the food that was brought for me. We would nurture each other.

These past few weeks I’ve had a lovely time in a clinical rotation, working with a special team dedicating themselves to providing the best possible care for their patients, at a level which I have rarely seen. Witnessing such dedication, I wanted to give back, so I made these delicious cookies to help fuel us through the day. I hope you will enjoy this recipe as much as we did, and that it serves as a backdrop to many tea parties, work afternoons, or any other pick-me-ups you might need.

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Ingredients – for approximately 40 cookies

  • 1 3/4 cups all-purpose flour
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup unsalted and softened butter
  • 1 1/2 cups brown sugar
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 3 cups oatmeal – I use old fashioned rolled oats
  • 1 cup dried cranberries
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup unsweetened shredded coconut

Directions

  1. Preheat oven to 350, and line 2 baking sheets with parchment paper or grease them
  2. Sift together flour, baking soda and powder, salt, cinnamon and nutmeg
  3. In a large bowl, beat butter and sugar until fluffy. I use a stand mixer but you can also beat it by hand. Add eggs and vanilla and beat for a few more minutes, until pale and well incorporated
  4. Add flour mixture to butter mixture, and mix
  5. Stir in cranberries, coconut and chocolate chips
  6. place spoonfuls of the dough in your hand and roll into a ball. Place on cookie sheet 1.5 inches apart and bake for 13-15 minutes
  7. Cool on wire rack

Hope you enjoy these little treats!

Sitelle

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Inspired by the changing autumn colours, the crisp morning bike rides through the streets of Ottawa, and the bountiful harvest, I sometimes feel like I cannot satisfy my desire to cook at this time of year. There are so many things I’d like to make!

This soup is inspired from rebar, a fantastic cookbook Catherine has already talked about. What I love about this soup is the tangy, rich and spicy flavour, in the form of a light soup. It is simply delicious!IMG_20151004_200842

Ingredients – 6 servings

-1 1/2 lb tomatillos, de-husked and washed
-1 hot chili of your taste (jalapeno or other), diced. You can remove or keep the seeds depending on how spicy you want it
-1 Tbsp olive oil
-4 garlic cloves, minced, and divided in 1/4 and 3/4
-1/2 tsp salt and pepper

-6 cups vegetable stock, kept hot while preparing the rest
-2 Tbsp olive oil
-1 onion, diced
-1 red pepper, diced
-1 tsp ground coriander
-1 tsp salt
-2 cups corn kernels
-1 small zucchini, chopped
-1/4 cup minced fresh cilantro plus more for garnish
-1/2 lime, juiced

Directions

Preheat oven to 425. Cut the tomatillos in half and place in a bowl with the olive oil, the chili and 1/4 of the garlic. Toss with salt and pepper and then place in a large enough baking dish that they can all be roasted without being piled up. Roast in the oven for 35-40 minutes until they are browned and roasted. Cut in quarters and set aside.

In a saucepan, bring the stock to a simmer, with the corn kernels.

In a large soup pot with a lid, heat the olive oil. Sauté the onion until it softens. Add the red pepper, the garlic, coriander, salt, and sauté for a further 3 minutes before adding the zucchini. Once the zucchini is in add the minced cilantro and stir, until the veggies are soft and the garlic is fragrant. Add the stock and lime juice and bring to a boil. Simmer the mixture for 30 minutes, then add the roasted tomatillo mixture. Taste and adjust seasoning with salt and pepper. Simmer for another 15 minutes. Add cilantro leaves for garnish. This is a delicious tangy soup you can have as a full meal with fresh corn bread or as a first course in a bold autumn feast!

-Sitelle

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This year, I’ve been spoiled by my grandmother – which is not unusual – except that I am now receiving a quarterly magazine with fresh, classic, and inspiring recipes from Normandy. It’s great, coming at a time when I am often at a loss for ideas since cooking for one is simply less fun than for two. It’s amazing how easy it is to get entrenched in routine in the kitchen, and this magazine has done wonders for me this year in getting me back into the exciting realm of cooking.

I love how this salad captures the flavours of summer, while being filling enough for a weekday lunch. I’d recommend making this soon, while the tomatoes are still sweet off the vine.

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Ingredients – for 4 servings

-1 Boursin cheese, garlic and herb
-1 boston leaf lettuce, washed and dried
-200g cooked Puy or French lentils (I cooked 1/2 cup in 2 cups vegetable broth for 25 minutes)
-1 pint ripe cherry tomatoes, quartered
-1/2 cup pistachios, shelled
-1 Tbsp butter
-1 Tbsp olive oil
-2 chicken breasts
-1 Tbsp parsley, finely chopped

For the vinaigrette:

-4 Tbsp olive oil
-1 Tbsp dijon mustard
-3 Tbsp red wine vinegar
-1 Tbsp honey
-3 Tbsp chicken cooking jus
-salt and pepper

Directions

Cook the lentils until tender but still intact, about 25 minutes. Drain and reserve.

Dice the chicken breasts. Heat the butter and 1 Tbsp of olive oil in a frying pan over medium heat. When hot, sear the chicken. Cook 4-5 min per side until cooked through and golden. Season with salt and pepper. When the chicken is cooked, add 30mL of water to the pan and scrape the pan with a spatula to make the jus. Simmer until reduced and flavourful.

Coarsely chop the pistachios. Break up the lettuce leaves coarsely, add them to a large bowl with the lentils, the quartered tomatoes, the chicken, small spoonfuls of the Boursin, and sprinkle with the pistachios.

To make the vinaigrette, mix the chicken jus with the mustard, honey, vinegar and salt and pepper. Once it is smooth, add the olive oil one spoonful at a time while mixing. Season to taste and drizzle over salad. Serve immediately!

-Sitelle

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Kuri squash soup

A well-prepared soup always pleases guests. On top of this, many soups are very easy to make, and once you have one simmering away as your guests arrive, you can easily finish assembling the rest of the meal without worrying about it. Soup is, in my mind, a perfect entrée that sets the mood for a nice evening meal (entrée translates to “opening/entrance of the meal”, contrary to the “entrees” which have become the main course name on English menues).

Here, I am sharing the recipe for a soup I had the pleasure of making not only for Catherine, but also for her parents, when we had a dinner party last weekend. Despite our busy schedules both as clinical clerks living in 2 different cities, we managed to cook a very fine meal which we’re both excited to share.

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Ingredients – 6 servings

  • 1 kuri squash (aka hubbard squash), sliced in half and seeds removed
    • 2 sprigs rosemary
    • 1-2 Tbsp olive oil
    • Salt and pepper to taste
  • 1 leek, light part only, washed and diced
  • 1-2 Tbsp butter
  • 2 bay leaves
  • 1/8 tsp nutmeg
  • 1/4 tsp freshly cracked pepper
  • 6 cups vegetable broth of your liking
  • Salt to taste
  • 6 small dollops crème fraiche
  • 100g pecan halves
  • 1/2 package fresh sage leaves
  • 1 Tbsp butter

Directions

Heat the oven to 375F and place the squash prepared with a drizzle of olive oil, salt and pepper, and a sprig of rosemary in each on a baking dish.  Roast for 40 minutes approximately. This can be done even the day before you make your soup

To make the soup: prepare the leek, and heat 1 Tbsp of butter in a large soup pot with a lid over medium heat. Once the butter is bubbly, add the leek, and cook, stirring occasionally and otherwise keeping the lid on until leeks become soft. Add a little more butter if necessary if they begin to brown too fast before softening.

Once the squash is roasted, slice it and cut off the peel as much as possible (a little that remains is fine and will just increase the fibre content!). Add the squash to the leek mixture, and stir. Over this sprinkle your nutmeg, pepper, bay leaves, and a few pinches of salt.

Add the stock and bring to a slow boil, covered. Once it is boiling, reduce heat and simmer 20-25 minutes, leaving off the lid for the final 5-10 minutes. Remove the bay leaves, and then blend the soup in a blender or with a hand blender, until fully smooth.

When you are almost ready to serve the soup, heat the pecans in a dry frying pan over medium-high heat, and toast carefully so they brown but don’t burn.  Coarsely chop the sage in the meantime, and when the pecans are almost ready, melt the other 1 Tbsp of butter in with them, and add the sage for 1-2 minutes once the butter is bubbly, just long enough for it to crisp up a bit and to flavour the butter.

Serve the soup with a dollop of crème fraiche and a spoonful of the pecan-sage-butter topping in each bowl.

Enjoy!

-Sitelle

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I often forget how versatile and easy beans are to work with. Tonight, as I prepared for a meeting at home, I wanted to have a healthy and simple snack for those in attendance that would be satisfying and unique. I didn’t want to make hummus (although I love hummus), or anything with ranch dressing in it. So I googled spicy bean dip and came across a recipe for some spicy Asian bean dip on another blog. It was very popular, and incredibly easy. With a few modifications based on my pantry, this is the recipe I followed:

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Ingredients – serves 8 as an appetizer

dip
-1 cup dried white beans, cooked in a pressure cooker with 3 c water for 35 minutes (you can substitute 1 can white beans)
-2 Tbsp canola oil
-2 tsp sesame oil
-Juice from 1/2 lime
-2 tsp hot sauce
-2 tsp soy sauce
-1/2 tsp curry powder
-1 clove garlic, crushed
-1/8 cup hot water

veggie sticks
-4 carrots, cut into sticks
-3 stalks celery, cut into sticks
-1 red pepper, cut into sticks

Directions

Combine all ingredients for the dip in a food processor or blender, and blend until smooth. I like to add the water last and drizzle it in while the motor spins. Blend for 3-4 minutes, until fully smooth.

Serve with an array of veggies (add any of your favourites!), and you’re sure to have a crowd-pleaser! This also makes for great snacks for work or school.

Have a wonderful week!

-Sitelle

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As February begins, I am still excited by wintery meals. I haven’t gotten sick of root veggies or stew yet, so I’m excited to share with you one of my most recent potato-based creations.

I had a spontaneous meal with a friend, so I had to make it interesting – and this is what came out! I’m both delighted by the simplicity and the rich flavour.

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Ingredients: 2 servings (plus some leftovers if eaten as part of a meal)

-2 large yellow-fleshed potatoes, washed
-1 Tbsp butter
-1 clove garlic, crushed or finely minced
-2 tsp dried fresh parsley
-1/4-1/2 tsp salt
-1/2 cup milk

-1 cup frozen corn kernels, thawed
-2 tsp vegetable oil or butter or a mix
-pinch salt

Directions

Cover the potatoes and boil whole for 40 minutes, or until cooked through. You can use smaller potatoes, it will be faster.

While the potatoes are boiling, heat the 2 tsp oil or butter in a frying pan to make the corn over medium heat. Add corn and cook for 10-15 minutes, stirring every 4-5 minutes, until corn becomes browned. Remove from heat and then heat up again just before serving.

Once the potatoes are cooked through, either mash them with their skins on or off depending on your preference (this recipe is not fussy).  Cover with a lid while you melt the butter in a saucepan over medium heat. When it begins to bubble, add the garlic and stir for 30 seconds. Remove from heat and add salt and parsley. Add milk and return to heat until the milk is hot but doesn’t boil over (not fun to clean). Add to the potatoes and mix well.

Enjoy!

-Sitelle

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I don’t know about you, but for me there are very few things that beat waking up to the smell of muffins baking in the oven. Now that I live alone, I have to make-do with waking up early enough to make them before it can be enjoyed, but it’s still worthwhile, especially with such an easy, delicious recipe as this one. I can pop it in the oven, have a quick shower, and have delicious hot muffins when I’m done.

I came across the recipe on the back of the package of 10 Grain Bob’s Red Mill cereal, and have spruced it up to my taste. I’ve made it with both 10-grain and 7-grain mixes from Bob’s Red Mill, which I often have as hot cereal as well. I hope you enjoy, and I really hope you will surprise a loved-one with them one day!

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Ingredients: makes 12 muffins 
-1 1/4 cups sour milk/buttermilk (just add 1-2 tsp lemon juice or vinegar to milk, it will go sour!)
-1 cup 10 grain breakfast cereal (or 7 grain), I use Bob’s Red Mill (that’s where the recipe comes from)

-1/3 cup butter, room temperature (original recipe calls for margarine, so I’m sure it works well too)
-1/2 cup sugar
-1 large egg

-1 cup unbleached white flour
-1/2 tsp salt
-1 tsp baking powder
-1 tsp baking soda

-1/2 cup dried cranberries (I like to use the dehydrated kind that is unsweetened, but I’m sure craisins are delicious too)
-zest from 1 orange or 2 clementines
-1/2 cup pecans (optional)
-12 muffin tin liners

Directions:

Put milk and 10-grain cereal in a bowl and stir. Let stand while you prep the rest. Preheat oven to 400F. Line each muffin pan with muffin liners (this will help a lot!).

Cream the butter and sugar in a large bowl. Once creamed, add the egg. Mix well, then add the orange zest. In another bowl, mix the flour, salt, baking soda, and baking powder.

Add dry ingredients and milk/10 grain cereal mix to the big bowl, and stir well. Add the cranberries and pecans.

Pour into a muffin tin either lined with muffin paper (my preference with these muffins as they are a bit sticky) or greased and floured.

Bake for 15-17 minutes, then remove from the muffin tin onto a cooling rack and enjoy warm!

-Sitelle

PS I can’t believe Catherine and I have been adding to this blog for 4 years today! That’s a lot of recipes 🙂

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As I write up my blog about the most recent, and one of my most exciting culinary adventures in a while, I realize there are a few things I want to share with those who read this blog, including why I’m so excited about this recipe, and who I’m dedicating it to. It’s a bit more personal than normal (aka longer to read), so if you’re looking for the recipe fast, then just scroll down a bit past the photo!

First of all, as I look back on my relationship with food over the years – going from child to want-to-be-chef to medical student, it’s funny to see how my relationship with food has changed. I realize that I was very lucky to have parents and friends who took such great care to feed me healthy food me despite my wishing that I had more access to junk food when I was in primary school. I remember spaghetti squash days as those when I would have done almost anything to have a less healthy meal instead. I’d have traded almost anything for a fruit roll-up, or some dunk-a-roos. Now, though, here I am becoming a healthcare professional, and really (naively) hoping that one day, many of the patients I see will be able to have access to healthy food, will have spaces in which to cook it, and time and knowledge to do so. Not to mention the desire to cook and to eat healthy food, or at least have someone around them with the desire and all the other necessary prerequisites, who would share it with them. I know it’s an ideal and a very naive wish, but hey, it’s what I wish for.

Second, as this recipe is my own creation, I’m publishing it for Catherine, my wonderful friend and co-blogger, for her birthday this year!  I know I’m early, but I’ve already promised to publish this recipe to a number of friends, and I’m sure Catherine would love to know that the recipe I’m sharing in her honour has already been enjoyed by many! This recipe is perfect for Catherine: it’s one that keeps on giving (one spaghetti squash can feed many mouths, or can make many lunches!), it’s delicious, healthy, and it’s fully realistic to make while busy with clerkship. All you need is the ingredients, 10 minutes to assemble, and an hour in the oven.

I hope you enjoy this spaghetti squash surprise!

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Ingredients – for 1 full spaghetti squash, or approximately 6 servings

-1 spaghetti squash, cut in half lengthwise with seeds scraped out
-2 Tbsp olive (or other) oil
-1 onion, diced
-1 clove garlic, minced
-1/2 cup chopped fresh parsley or 1 tbsp dried parsley
-1 tomato, diced
-lb lean ground beef
-1/2 cup dried cranberries
-zest from 1 lemon, finely grated
-1/4-1/2 tsp hot chilli flakes or cayenne
-1 tsp cinnamon
-1 tsp ground cumin
-1/4 tsp salt or more to taste

Topping:

-1/2 cup breadcrumbs
-1 Tbsp butter

Directions

Preheat oven to 350 F.

Dice the onion, mince or crush the garlic, chop the tomato and the parsley, zest the lemon, and throw all of these ingredients in a medium bowl with the meat, chilli flakes, cinnamon, cumin, salt, and dried cranberries. Add 1 Tbsp olive oil and mix well.

Meanwhile brush or coat the two spaghetti squash halves with the other Tbsp of oil. Fill each of the spaghetti squash halves with the meat stuffing, packing it down so it all fits. If it overflows a bit, it’s fine.

Place the spaghetti squash halves in a deep baking dish with 1 inch of water in the bottom of the dish. Cover with aluminum foil. Cook for 50-60 minutes, until the squash is soft. Once cooked, you might find there is a lot of juice in the squash (depends on the squash) – you can just drain it by pressing the meat stuffing down into the squash and placing the squash at an angle to let it drain out. This might not be necessary.

Before serving, melt the butter in a frying pan, and add the breadcrumbs. Top the squash with the breadcrumbs and keep in the oven until ready to serve!

Bonne appétit,

-Sitelle

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Moroccan flavours are some of my favourite to cook with, although I don’t have much experience other than a few restaurants here and there and recipes I’ve tried at home. One day, I’d love to try Moroccan food in Morocco – but in the meantime, I’ve left it to my imagination.

This time, I’m sharing a recipe for a wonderful rich and warm stew made with beef. It is a wonderfully simple recipe, the kind that will tease you all day long if you make it in a slow cooker.

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Ingredients – 3-4 servings

-1 tbsp oil + more for browning meat
-1 onion, diced into 1.5 cm pieces
-2 tsp cinnamon
-2 tsp cumin
-1/8 tsp nutmeg
-1/2 tsp chili flakes or cayenne pepper
-pinch salt
-2 cloves garlic, crushed
-1 sprig fresh or dried rosemary
-1 cup hot beef or onion broth

-2 lb beef cut into 1-2 inch pieces
-3-4 carrots cut into large chunks
-1/2 rutabaga cut into large chunks
-10-12 dried pitted prunes

Directions

In a frying pan, heat a small amount of oil over medium-high heat. Brown meat for 3 minutes on each side.

In a large pot, heat 1 tbsp oil. When ready, add the onion and sauté for 3-4 minutes, stirring occasionally. Add all the spices and stir, cooking for a further few minutes. When onion is soft, add the garlic, the meat, and the chopped vegetables. Stir and cover with lid. Cook for 10 minutes, stirring every few minutes.

Bring the cup of broth to a boil, and then either transfer everything to a slow cooker and cook on low for 4-8 hours with the broth, or cook over the stove, with the lid on over low heat for the next 30-45 minutes, until the meat is very tender.

Before serving, add the prunes, and cook for a further 5-10 minutes.

Season with salt and pepper – and enjoy!

-Sitelle

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It’s November, again; almost December. It’s amazing how time flies. As Catherine and I continue our medical training, the time we have for posting on gourm(eh) is dramatically reduced, but the thought is always there, despite the fact it doesn’t add much to our blog. We still cook, on both our ends, and I have so many photos of meals I want to share.

For starters, here’s the stir-fry I made tonight, with farm-fresh ingredients from my CSA (community supported agriculture) box. It’s a fantastic stir-fry, with warm colours and rich flavours from the variety of root vegetables involved. I hope you enjoy!

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Ingredients – 2 servings

-1 onion, sliced
-1 clove garlic, minced or crushed
-2 tsp sesame oil + 2 tsp canola or other oil of your choice
-1/4-1/2 tsp hot chili flakes
-1/2 tsp ground ginger

-1/8 purple cabbage, thinly sliced
-1 medium carrot, cut into thin strips
-1-2 golden beets, cut into thin strips
-6 large leaves kale, washed and sliced into ribbons

-2 Tbsp raw sunflower seeds
-2 Tbsp soy sauce + more to taste

Directions

Slice the onion and prepare the garlic. Slice the cabbage, carrots and beets and set aside. Heat the oil over medium-high heat. Once hot, reduce heat to medium. Cook onions, stirring occasionally, until they are soft and just turning brown. Add the ginger, chili flakes, and garlic. Cook for one minute, then add the cabbage, carrots and beets. Stir and cook for 3-4 minutes, then add soy sauce. Cook for another 10 minutes, until the vegetables are soft and flavourful. Add the kale and sunflower seeds, and continue cooking for another 5 minutes or so. The kale should be a vivid green, and the cabbage wonderfully purple!

Serve with your favourite type of rice, and a splash of soy sauce. Bonne appétit!

-Sitelle

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