Monthly Archives: August 2013

Chicken Four Ways (Part 1)

One of the great things about summer as a student is having the time to experiment with new recipes. I am not a self-professed meat lover, and let’s face it, cooking grains or legumes is so much less pressure. That said I am happy to add these simple chicken recipes to my repertoire.

First I started with drumsticks. I made Shutterbean’s Honey Lime Drumsticks.  I marinated the chicken in a honey, lime and minced garlic for a couple hours. Next time I will marinate it for longer, at least overnight. I didn’t have a grill, so I roasted these in the oven at 400 F for about 45 minutes, until the chicken reached an internal temperature of 165F. Then I broiled them for a few minutes to get a grilled-look. These were quite tasty and the marinade was so easy to mix together. My goal for next summer is to learn how to grill (and become a grill master!).


A couple weeks later, I made these chili chicken thighs with creamy cilantro sauce. This was also an easy marinade of honey, chili powder, amber beer, apple cider vinegar and olive oil. I was so excited that I already had all the ingredients. Instead of the called for sour cream in the cilantro sauce, I used Greek yogurt. I used cilantro from my sister’s herb garden on the balcony, which I have been watering all summer. So refreshing. This recipe is a keeper, though I will also try to marinate the chicken for longer if possible.

chicken-005Featured: a healthy bunch of lettuce leaves also from our balcony garden.

While I’ve made drumsticks and thighs before, I’ve never marinated meat and I can see its appeal because you can infuse great flavours. Also, I cleaned up before I actually set out to cook later on, and the actual cooking was a breeze. After these successful chicken adventures, I later set out to tackle two kitchen bucket list items: roasting a chicken and spatchcocking a chicken. To be continued…



Filed under Baking & Cooking

Summer Fruit: Rhubarb

The moment I saw rhubarb at the St. Lawrence Market, I knew I had to buy some. It was the sign of the beginning of summer, after all. But I picked up a stalk apprehensively and asked the vendor, “The leaves are poisonous, right?”. He responded, “You haven’t made rhubarb before?”. He then went on to explain how to prepare the rhubarb and a couple other older men listened in and gave their opinions.

Source: Wikipedia

We finally reached a consensus on making rhubarb compote: Bring 3/4 to 1 lb chopped rhubarb, 1/2 cup of water and 4 tbsp of sugar to a boil then down to a simmer before the rhubarb breaks apart too much, and stir in some orange peel near the end.

Enjoy it on crepes!

Rhubarb on Crepes

With granola and yogurt in a Mason jar (jar optional)!


Since then I’ve made a few different kinds of dishes with rhubarb.

Rhubarb Crumb Cake

rhubarb-007 rhubarb-001

Rhubarb Spice Cake


and la pièce de résistance: Rhubarb Strawberry Crumb Pie by Joy the Baker


Pie crust used to stress me out, but I decided that I would no longer let it intimidate me. So what if it tears a bit or shrinks or if it’s not perfectly flaky? It’ll still taste good. Honestly, the thought of making apple pie for the first time is the only thing that is making autumn appealing to me right now. I’ll take summer forever, please, thanks.

Rhubarb is no longer in season, but I still have a few stalks in the freezer. Hmm, I wonder what I should make with it now.

Bonus: Out of focus strawberry rhubarb ice cream from Ed’s Real Scoop. Mmm.



Filed under Baking & Cooking, Food

Endless Summer

Be right back.

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Filed under City