INGREDIENTS: Alright, let’s talk ingredients! To make these homemade sweet potato fries, you will need: Sweet potatoes: Organic, if possible. I also like to peel my sweet potatoes, but you’re welcome to leave the skins on if you prefer. Just be sure to give them a nice good scrub beforehand. Olive oil: Or any cooking…
Author: Erica Altomare
Food Lab #8: Banana Chocolate Chip Oat Muffins
INGREDIENTS 3 ripe bananas ½ cup milk 1 cup quick oats 1 cup wheat flour 3 eggs 1 teaspoon vanilla ½ teaspoon cinnamon 1 cup greek yogurt (½ cup) 2 tablespoons honey + brown sugar 2 teaspoon baking powder 1 pinch of salt ½ cup dark chocolate chips PREPARATION Preheat oven to 350°F/180˚C. In a…
Food Lab #7: Persian Herb Frittata Muffins
PERSIAN HERBED FRITTATAS WITH FENUGREEK (KOOKOO SABZI) This variant of the classic Iranian frittata-like egg dish has become a popular street food in London. Feel free to add walnuts, barberries, or raisins to make it your own. https://www.saveur.com/persian-herbed-frittatas-with-fenugreek-kookoo-sabzi-recipe?utm_source=youtube Ingredients 1 tsp.. olive oil, plus more for greasing muffin pans 1 bunches (about 6 oz.) cilantro…
Food Lab #6: Arepas
Colombian Arepas Ingredients 1.5 cups warm water 1/2 heaped tsp sea salt 2 cups masa harina Instructions Add the 2 cups of masa harina and 1/2 teaspoon salt to a mixing bowl. Add one cup of the warm water and stir until all of the water is absorbed. It will look like this: Now start…
Food Lab #5: Vietnamese Spring Rolls
VIETNAMESE SPRING ROLLS with crispy tofu Ingredients SPRING ROLLS 1 1/2 cups julienned vegetables (such as carrots, red pepper, and cucumber) 1 bunch fresh cilantro 1 bunch fresh mint 4 ounces vermicelli 8-10 whole spring roll rice papers CHILI GARLIC DIPPING SAUCE 2 Tablespoons honey 1 Tablespoon sesame oil 1 Tablespoon fish sauce 1/2 Tablespoon…
Food Lab #4: Traditional Greek Salad
This traditional greek salad recipe is wonderfully uncomplicated, easy to make, and so refreshing. Feel free to toss it everything together in a mixing bowl, or just serve the base ingredients with bottles of olive oil and red wine vinegar on the side for people to dress their individual portions. Ingredients For a traditional…
Food Lab #3: Jerusalem-Style Hummus
Our basic hummus recipe is smooth and rich in tahini, just as we like it, and can be kept in the fridge for up to three days. You can simply drizzle it with olive oil, and eat it with a pita bread or veggies. You can also play around with the recipe to transform it…
Beyond the Plate: Immigration & Food in the 6
By: Omar Naser It is most definitely evident that Toronto is a highly diverse city that contains recipes and foods from all the different geographic locations across the world. One way to get to know the city and its people is through different ethnic foods. Scarborough however, is known to be viewed the absolute most…
The History of Pho
By Victoria Liao The known history of Vietnam began around 12,000 BC, when the indigenous people of Vietnam settled in the Hong River Valley. They sustain life through wet rice farming, herbs, plants, fish and meat. These foods were the early base of the Vietnamese diet. After Vietnamese harvested wet rice farming, “Pho” came along….
Food Lab #2: Kale + Chickpea Couscous
Ingredients 1 box of couscous 4 cloves of garlic 1 zucchini 1 carrot 1 lemon ½ bunch kale 2 scallions 2 tbsps tomato paste 1 can of beans or chickpeas Salt and freshly ground pepper to taste 1 teaspoon ground turmeric Fun fact – Libya’s national dish is couscous! Instructions Step 1. Prepare and cut…
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