Personal Crustless Lemon Meringue Pie

Today, I had a craving for lemon meringue pie. However, living on my own, I’m not about to make my own pie! It took about 20 minutes to make in a Denby stoneware mug. I also didn’t make a crust. I just used this recipe: http://m.allrecipes.com/recipe/15093/grandmas-lemon-meringue-pie/ and quartered the filling recipe, but only halved the meringue recipe, because I looooove meringue. Enjoy!

 

Key Lime Pie… Say whaaaattt?!?

I made this. x2. All from scratch. Including hand-squeezing about 40 key limes… And it brought me great joy. Cannot wait to share these beauts tomorrow!

Here is the recipe. Note that I did not cover the whole thing in whipped cream… I thought that would be a little much.

My first pie everrrr

A week or so ago, my landlady brought me some apples from her friend’s tree. Yesterday, I figured I should do something with all these apples. Why not make a pie? Soooo, I did…

I just made the pie filling and bought a crust. Baby steps! This recipe had rave reviews by my 3 samplers (I concur that it was delicious – especially the day after in the fridge!).

Click the photo for the pie filling recipe. Enjoy! =)

Strawberry Sorbet

The other night, I really craved a sweet, light, fruity snack. So I made strawberry sorbet! It was super easy.

1. Put 2 cups/frozen strawberries in a food processor – Blend.
2. Combine 1/4 cup boiled water with 1/4 cup sugar (or boil them together in a saucepan)
3. Pour sugar water into food processor with strawberries. Add lemon juice to taste (about 1 tbsp). Blend.
4. Serve! Add a sprig of mint or a fresh strawberry if you feel so inclined.

Makes enough for one study snack, or two desserts (if you’re into that sharing thing………

Veggie Stew!

Since I’m often at school over lunch, I thought I’d make up a big vat of stew in order to have something to bring for lunches. Since we didn’t have a fridge to put our lunches in at the time (and I really like lentils and quinoa!), I just made this a completely vegetarian stew (okay, except for the beef bouillon, but you can you veggie instead if you’re so inclined).

Here’s the recipe:

Veggie stew:
2 cups red lentils
1/2 cup quinoa
6 cups beef bouillon
1 can diced tomatoes
2 medium onions, diced
6 garlic cloves, minced
1 cubic inch of ginger, peeled and sliced
2 carrots, sliced
I jalapeño, sliced
1/2 eggplant, sliced
Balsamic vinegar, to taste
Worcestershire sauce, to taste

Put all in pot, bring to boil, then simmer about 30-45 minutes until veggies are soft.

Let the procrastibaking re-commence!

Sooooooooo I’ve been bad with keeping this updated… probably because I haven’t been in school for the past year and haven’t had much to procrastinate on!

Now that I’m a month into law school, it’s fair to say that the baking is going to keep coming.

I happened to have some browning bananas hanging around a couple of weeks ago… so naturally I made banana muffins. They were soooo delicious and moist! Click the photo to get to the recipe!

Salad(s)!

Alright, I went a little health-crazy and made salads (and guacamole) for supper on Saturday night (there were three of us… and a lot of leftovers!). Clockwise from top we have grilled chicken salad, black bean and garlic tortilla chips (the one thing I didn’t make!), guacamole, lemon-dill potato salad (based off this recipe, except the potatoes were boiled, not roasted, and I added seasoning salt), and Mediterranean Quinoa Salad.

The grilled chicken salad consisted of pre-packaged/prepared/washed lettuce, crumbled blue cheese, sliced hearts of palm and artichoke hearts, and grilled chicken. I find that it tasted really delicious with olive oil and balsamic vinegar. If you experiment with other salad dressings, let me know!

I don’t give out my guacamole recipe, mainly because I don’t exactly follow a recipe so I don’t want you to be disappointed! My key ingredients? Lime juice (preferably fresh-squeezed) and seasoning salt.

I don’t normally like potato salad (probably because of the mayonnaise… I don’t have many dislikes when it comes to food, but that’s one of them!), but this one is nice and light and made with greek yogurt instead of mayonnaise. I didn’t have fresh mint, so I used dill instead. I also had boiled potatoes already, so I just used those. I’m sure the roasted potatoes are delicious, though – and I can’t wait to try this recipe with mint!

My mother makes quinoa salad, but I was too lazy to ask her for her recipe. This one is very similar, though, and nice and light! Note that I made half the recipe, and I now have leftovers for the entire week…

Many, many, many thanks to my sous-chef/boyfriend for chopping almost everything, and to my dad for grilling the chicken!

Beer-Battered Fish Tacos

Since discovering fish tacos at a local restaurant here in Ottawa, I wanted to try my hand at my own.

Et, voila! I found a recipe for Beer-Battered Fish Tacos and Avocado and Tomato Salsa. I thought the tacos would go down even better with a sauce, so I found PC Black Label Lime & Chili Marinade. DELICIOUS.

Note: The avocado and tomato salsa is very spicy (okay, at least I think it is). If you want it a little more mild, cut down on the amount of jalapeno you use.

Egg and Salsa Breakfast Wraps

Alright, bear with me, but the next few posts are going to focus on meals as opposed to baking. I assure you that they are ALL delicious, though!

I love eating eggs in the morning, but wanted a quick and tasty way to change it up from breakfast sandwiches and boiled eggs. Et voila, here you go!

Each wrap in the photo is half a large tortilla, but you can also use a whole smaller tortilla. This recipe makes 3 small wraps.

Scramble two eggs, and add bacon bits as you cook them. Divide the scramble eggs onto 3 tortillas. Top each with salsa and grated cheddar cheese. Wrap, and enjoy!

I enjoyed mine that day with fresh-squeezed orange juice made with the juicer attachment for the Magic Bullet (amazing!), and strong, black coffee. Mmmm.

Ps – sorry about the bite out of one… I was hungry!

Birthday Cake!

Sooo my mom made this for me for my birthday back in January. Angel Food cake is my FAVOURITE, so I usually get it for my birthday. This year, however, mom jazzed it up with some kahlua-flavoured whipped cream and chocolate-covered strawberries. Deeeeeelish.