Spring Rolls

What did you have for lunch today?

Was it tasty? Was it healthy? Was it difficult to make?

Did you buy it from a store? Did you reheat it?

Lunch, for me, is usually reheated leftovers. Or some ingredients smushed between two pieces of bread. I love eating lunch, but I rarely make it. When I whip up “spring rolls”, though, I feel good about lunch. It tastes nice. It’s fresh, and yummy, and there’s no guilt involved. It’s healthy and fun to make.

If you want to make my version of spring rolls you only need two things: rice paper and veggies. No deep fat fryer involved!

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Baked Onion Rings

I’ve been on a detox for the last few days, and the irony of this is that I seem to think about food much more than usual. There are benefits to this, of course: I’m much more mindful of what I eat and when I’m hungry. There are also downsides: I tend to eat my alkalizing broth green soup while watching an episode of Diners, Drive-ins and Dives. For some reason, I like to watch them make greasy, fried food, even if I don’t really crave it! So when I remembered I’d made the most delicious and crispy onion rings the night before I left Montreal, I knew I had to whip out the pictures to live vicariously – through my past self? And I thought I might as well share them with you too, since this recipe is delicious and easy.

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Favourite Nachos

There’s this tiny little vegetarian restaurant very close to where I live. It has delicious food, great music, and uses old desks as its tables – desks whose drawers are stuffed to the brim with hangman games, poems and quotes. It’s one of my favourite places to go out to eat because it’s both cheap and delicious, without being fast food.

Last week, I was craving their nachos – a mile-high plate of colourful veggies, tortilla chips and other assorted yum-yums. But since I’m on a strict, self-imposed, (slightly flexible) ban on going out for dinner, I decided to try and recreate them at home. To great success! Not only was the process quick & simple, the product was downright delectable.

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Shoshy’s Stuffed Shells

The first time I ate this dish, I wasn’t even done my first bite before I was scribbling down the recipe and asking clarifying questions with my mouth full of cheese and tomatoes.

The first time I served this dish, my apartment smelled like heaven, my guest was floored/impressed/hungry, and we drank white wine, ate raspberry crumble and watched Glee until the cows came home.

This is my friend Shosh’s delicious, simple, indulgent recipe. Thanks Shosh! :)

Oh stuffed shells, how much do I love you? Let me count the ways.

  1. You are easy peasy.
  2. You impress people with little-to-no effort made on my part.
  3. You smell heavenly.
  4. You contain four types of cheese: mozzarella, cheddar, goat and cottage.
  5. You are absolutely positively one of the most delicious things I have ever consumed.

So if I have convinced you that this food must be put into your gullet at the earliest possible convenience, READ ON young foodies and be amazed, astonished, delighted, full.

Preheat that oven to 350!!

Ingredients:

  • Jumbo pasta shells
  • 2 Cans of diced tomatoes
  • 3 cloves minced garlic
  • 1 tbsp basil
  • 1 package of goat’s cheese
  • 2 cups cottage cheese
  • 1 1/2 cups grated cheddar
  • 1 1/2 cups grated mozzarella
  • 2 eggs
  • Salt & peppa!

For the sauce:

Combine the tomatoes, garlic, basil and goat cheese in a large saucepan. Stir together on medium heat until the cheese is melted and the sauce is a even consistency. Season with salt & pepper to taste.

For the shells:

Cook the shells like you would any other pasta – in boiling water with a bit of salt. I used an 8×8 glass baking dish, and I was able to squeeze in about 25 shells. Depending on the size of your dish you may want to cook more or less shells. Once they’re cooked, let them cool while you prepare the filling. Combine the grated cheese, cottage cheese and eggs (beaten). Put 1/2 the sauce on the bottom of the dish. Stuff the shells with the cheese mixture, and place them in the pan. Add the rest of the sauce on top. Cover with tinfoil and bake at 350 for about an hour.

And voila! Delicious, easy, impressive. Serve it to your friends and listen to them gush over your food. Experience a slight ego boost. :)

Hope you enjoy!

xoxo,