Archive for food

Treat Yo’ Self

I’ve been thinking a lot about rewards lately. And not just with fitness.

Whenever I did thing something “hard” or accomplish something, I used to think “Ah! This deserves a cupcake!” (Sorry I use cupcakes all the time guys, I LOVE THEM) Then I would eat said cupcake and it would all be over in 5 minutes (or less if I shoved the whole thing in my mouth).

But why does it always have to be food?

When I changed my diet last year, I didn’t let myself cheat AT ALL for the first few months. I couldn’t trust myself. I knew if I had a little piece of cake or a Richmond Station Burger (DROOL), I knew I’d fall back off. So how was I going to reward myself when I measured myself and lost a half inch in my waist?

I decided that I was going to make a reward Goal. If I lost 2.5 inches in my waist, at least 1 in my hips (the hardest place for me to lose) and 1 inch in my chest and thighs, then I would go out and buy myself a new outfit(s).

And that’s what I did!

2 Months later, I went shopping I bought 3 dresses and a couple of tops. And the best part? The shirts were a size small and everything else was a medium! (I was a large or or more before) I still have those dresses today and still love the way I look in them šŸ™‚

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This is one of the dresses! (Matt’s favourite)

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And this is another one of them! I LOVE how bright it is šŸ™‚

When I started 80 Day Obsession, I didn’t really think about rewards. I just jumped in. But after the first week, I saw a lot of progress in my strength and began thinking of what would push me harder.

The problem is, with so many successes, I don’t have the money to go shopping all the time!

So I decided on a long term reward. This may not work for some people but I think it will work for me! When I finish 80 Day Obsession, I’m going to get part of costume I want to cosplay for Fan Expo in September. Now I haven’t decided on which cosplay yet, I have a few in mind and they are a little pricy for me so I’ll have to do it little by little.

So after I’m done 80 Day Obsession at the beginning of May, I’ll decide on a another program and make my reward goal from there.

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I’m just using my planner to map out my days and tick them off. But you can use whatever format works for you! Example: AĀ calendar on the fridge, an app etc.

Everyone is different and everyone needs different motivations. Some people need constant gratification for each step they take, while others are just madly driven by personal motivation. While some, (like me) are driven to better themselves but would work extra hard if there was something waiting for them at the end.

Goals also don’t have to be finishing a program! It can be like what I did before with losing inches or it could even be doing 20 push ups everyday for a whole week straight.

Whatever works for you and what you want to see progress in! Rewards also don’t have to be shopping. It could be a day with your friends, or maybe a movie or even taking the whole afternoon just to sit on the couch and watch Netflix.

One of the first things I ask my clients is “What are your goals?”

Ask yourself that, then ask yourself, “How are you going to get there?”

Please feel free to message me if you want set some goals for yourself, have questions about rewards or if you have questions about 80 Day Obsession! I would love to help and I swear, I’m a nice coach. (Not like the one I got at my old gym who just yelled at me to “PUSH HARDER!!” the whole time… anyhoo) But I will still give you a kick in the butt if you need it! šŸ˜‰

 

Can I Eat That? And Other Things (A Healthy Lifestyle Post)

One of the most important things I thought about before deciding to do Isagenix was: Will I be able to eat regular food still??

The answer?

YES!

Even though I’m doing a “strict” diet, I’m still eating real food.

I’ve been sticking to having at least one meal a day under 600 calories that is good for me. At first, I thought 600 calories wasn’t enough. Then I did some research…

A lot of salads, sandwiches, soups, and meals with protein and veggies are well under 600 calories!

I also love doing rice or green bowls with avocado and making your own is easy. And guess what??? Most of them are under 600 calories! 😍 When I’m out, I like to go to Freshii. Most of their bowls and salads are under 600 calories and are a WAY better option than other fast food places.

Today I got the Oaxaca Bowl from Freshii for lunch and I was literally dancing in my seat while I was eating it. (My coworker can attest to this, she was giving me a WTF face the whole time I stuffing my face).

I also really love to go to BGood. My favourite thing is the Southwestern Chicken Salad:

LOOK AT THAT.

SO FREAKING GOOD.

And it’s under 600 calories!!

Just goes to show, if you do just a little bit of research and thought into what you’re eating, you can make 600 calories go a long way. (And taste delicious!)

 

Now for the first week I was doing this, it was a little hard. I’m not going to lie.

I wanted cake.

I wanted pizza.

I wanted a Richmond Station burger (Heaven).

But by the 2nd week, my body started craving other things.

I couldn’t WAIT to eat my veggies and hummus.

I was SO EXCITED to eat my cherries.

I appreciated the taste of healthy food so much more.

My whole body had changed.

I had a lot more energy than before and I felt stronger after my workouts.

And I wasn’t bloated!

I honestly had no idea that you could go through the whole day without feeling bloated. I thought it was normal.

BUT NO!

So life is pretty good.

Some things I got in my first Isagenix order! :

With the kit I got from Isagenix, I got a lot of great things to help me through cleanse days, I got snacks to have between shakes or meals and supplements to help boost metabolism and digestion. I also got a blender and of course, the shakes!

This is just a few things that I got in the kit.

I love everything that I got in this kit but I especially love the Cleanse for Life. If you’re like me and your body LOVES vitamin B6 and B12, it’s going to love this. It’s full of it, amount other great ingredients and every timeĀ I have it, my body feels SO good. (I used to get shots of vitamin B12 so it’s nice not having to anymore!)

I also got a great schedule for regular days and cleanse days that my friend gave me, so it’s easy to follow along and know when to have all of these products.

If you want to know what else was in the kit, shoot me a message! I’d be glad to tell you about it 😄

 

OH! And guess what flavour came out today??? Peach Mango! I already ordered one and I won’t be surprised if it sells out. It looks delicious. I’ll let you know how it tastes when I get it!

Richmond Station

So I think I’ve been putting off writing this post because I don’t know if I could ever do this restaurant justice.

Seriously guys, it’s that good.

Plus the people who work there are so amazing.

This restaurant is owned andĀ operated by Top Chef Canada’s Season 2 winner, Carl Heinrich.

Chef Carl Heinrich photographed at his restaurant Richmond Station in downtown Toronto, December 12 2012. Photo by: Fernando Morales/The Globe and Mail.

Photo by: Fernando Morales/The Globe and Mail.

Probably one of the cutest Top Chef’s right?

He opened his restaurant in 2012 and it’s been flourishing ever since. Check out their websiteĀ Here!

When we moved to Toronto, Matt was lucky enough to stage at Richmond Station and he was hired afterward. (Yay Matt!)

Before we moved to Toronto, I went out early to search for an apartment with my friend Melissa. We stopped by the restaurant and luckily got seats at the bar for dinner.

I was in love with the place even before I took a first bite of my steak.

Everyone there was kind, outgoing and honestly just wanted you to have a good time.

And my food.

Dear Lord.

It was AMAZING.

The food they get for the restaurant is all local food from farms around the city and they make everything in-house. They even do their own butchering!

So our food was perfection.

They also change their menu every few months and they have a Chalkboard menu.

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The chalkboard menu changes every day! So there is always something new to try there.

Since Matt started working there, I’ve lost count as to how many times I’ve gone. And I kid you not, there has been zero dishes that I have not liked.

Some of the food they put together don’t make much sense, but as soon as you bite into them you think “Why has no one put this together before!?”

Geniuses.

As I’ve said, the people who work there are great too. They all encourage each other and they are all there to create delicious food. And joke around a little of course.

They are also so kind to me. I get treated like royalty every time I go in.

And when I was in the hospital months ago, they made sure that Matt had time to come see me and they would send me food. (The hospital food was disgusting and I was allergic to half of it. Doesn’t anyone read the allergy sheets?) I was the best fed girl in the place.

Anyway.

During my awesome weekend with Kristen, we had dinner at the Station after our Paint Nite.

Now, I love this restaurant, but Kristen?

If she could marry this restaurant she would do it.

Seriously. She came into town to see Taylor Swift and she was 10 times more excited about our dinner than her.

Sorry T-Swift.

So we decided to do a tasting menu.

What’s that you ask?

It’s where they bring you courses of food from the menu (or something they just whip up if they feel like it) so you can ‘taste’ different parts of the menu!

I’ve done this a few times and I’m always waddling home afterwards because I am so full and happy.

Matt was the one creating our menu that night and he was kind enough not to send us giant plates of food.

Because he knew we would eat all of it and then explode.

And then he wouldn’t have a wife anymore.

Sad day for Matthew.

We were sent perfect sized plates and did a wine pairing with each of them.

Want to see what we ate?

Of course you do!

Let’s start with our first course.

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This is a Swordfish Conserva with cabbage, salsa, lime crema on a jicama taco.

Jicama taco sounds like Hakuna Matata.

Haha Hakuna Matata.

Next is Kristen’s favourite (aside from the burger of course.)

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Polenta Fries! With a garlic aoli.

We could eat these all day.

Mmmm polenta fries.

Next is charcuterie and house baked bread.

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I couldn’t tell you what each meat was except for the Duck Liver Pate.

They were all SO good.

But the Duck Liver Pate was the best.

Mmmm Duck Liver Pate.

The next course ruined Grilled Cheese and Tomato Soup for me.

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Roasted Tomato Soup! With garlic crouton and basil with toasted bread and aged cheese.

I’ll never be able to have a grilled cheese and tomato soup ever again.

It will never be as good as this.

Even if I don’t screw anything up.

This next one sent me into ecstasy with every bite.

I’m not even kidding.

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A scallop with pork belly and corn succotash.

Seriously.

Ecstasy.

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Venison with fingerling potatoes, kale and concord grapes.

Say what?

But SO good.

This was where Kristen and I started feeling a little full.

Usually by this course I’m ready to hibernate.

Good job Matt!

But we aren’t done yet…

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BAM!

Dessert.

The first one is a Sweet Potato Pie with frozen kool-whip, butter cookie, cooked apple, scotch molasses, graham cracker, and salty pumpkin seeds.

The second is called Salt Lovers Anonymous. It has dolce du leche ice cream (I could eat a whole tub of it.) crunchy stuff, smoked maldon, smashed raspberries, and goat yogurt.

There wasn’t anything left on those plates when we were through.

And that was our meal!

Every time I go to the Station is an experience. And I always walk out feeling full and happy.

That night I was on a food high with a food baby.

It was glorious.

I hope I did this restaurant justice.

Maybe I should go in for dinner to do more research to make this post better.

Yes. Good plan Cassie.

Cooking with Cassie – Easy Cherry Chip Cookies

Two Cooking with Cassie’s in less than a week?

Man, are you guys lucky.

Or rather, Matt and I are lucky because we get to eat said food.

Or maybe no one is lucky because Matt and I get to eat said food.

Yeah, it’s probably the last one.

Well, I finished everything that I wanted to do early today so I thought I would whip up some cookies. (I’m turning into a housewife. Yikes.)

But no one will catch me walking around my apartment in heels, an apron and pearls.

No one.

Anyway, I decided to make cookies out of the Cherry Chip Cake Batter I bought in the massive sale the other day.

I found a simple recipe on Pinterest to make any cake mix into cookies.

1 Box of Cake mix

1/2 of vegetable oil or canola oil

2 eggs

 

Then you mix everything up, let it chill in the fridge for an hour, then roll the batter into little balls on a cookie sheet and bake for 7-9 minutes.

Simple right?

Ok.

Here’s what I need:

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That’s all!

How awesome.

I can’t mess this up. Can I?

So now I add the mix.

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Then the 2 eggs

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No egg shell this time!

I’m on a roll!

 

Now the oil.

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Just as I dumped the oil in there, I realized I could have used coconut oil.

…Ah well. So they might be a little worse for me. But hopefully they’ll taste good?

Now I mix it all up with my new beater.

I love this new beater. The little prong-thingy’s don’t keep a ton of batter on them so there’s more in the bowl to use. How clever.

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Look! It’s kind of like a doughy texture!

I would have never thought of this by myself.

Who knew? Eggs and oil?

Ok, in to the fridge they go. For one hour.

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…I guess I didn’t need to set the oven to 350. I got a little a head of myself there.

An hour had passed and the batter is thick!

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My spoon stands up straight! Crazy.

Well I’ve spooned them onto the cookie sheet but I didn’t want to get my fingers dirty so they’re not really ‘ball’ shaped.

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Ah well. It’s the taste that matters right?

Now they bake for 8 minutes. (There are two other batches I have to bake after this because I don’t have enough cookie sheets.)

 

So I put them in for an extra minute and look how fluffy they are!

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Wow. They’re like little cakes!

 

 

Ok, wait a minute. By the time I put them on the cooling rack, they have shrunk!

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What is this sorcery??

They are pretty good! They aren’t really cookie-texture and they kind of fall apart but they taste good!

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So if you’re looking for an easy cookie recipe, this is the one for you!

And maybe yours will turn out actual cookie shaped and cookie texture.

 

I didn’t mess this one up though!

The cookie messed up. It’s their fault.

Success!

Cooking with Cassie – Soupy Reese Cupcakes!

So I decided to make some brownies with pumpkin cream cheese frosting this week.

Matt’s friends from the restaurant might be doing a Thanksgiving potluck for those of us with no family in the area to spend it with. And I thought I could bake something for the occasion!

But I wanted to try making it this week first.

Don’t want to poison the professional cooks.

So I went to the grocery store to get the baking supplies and GUESS WHAT?

All of the cake mixes and baking stuff were on sale.

ALL OF THEM.

I should have taken a photo…it was glorious.

I was a kid in a candy store. Or should I say, a kid in the baking store.

….That doesn’t work as well does it?

So I went into the store looking for brownie mix and pumpkin puree and came out with this:

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IT’S GLORIOUS!

And no pumpkin puree. Because they were all out.

But Matt wanted some cake (And let’s be honest, I did too) So I decided to make this:

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Yuuuummmmmm.

So let’s start.

Pre-heat oven and put cupcake wrappers in cupcake tin.

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Aren’t they pretty?

I didn’t screw up on that! Onto the next!

Stir cake mix, eggs, veggie oil and water in bowl.

I’m going to use coconut oil instead of veggie oil because no one tells me what to do.

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I bought a giant jar of coconut oil at Costco more than two years ago and I still have this much left.

Ah coconut oil. My best friend.

I use it to take off my make up, oil pulling, as aĀ moisturizer and cooking.

Maybe I’ll write a post about the wonders of coconut oil.

Anyway.

 

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So while cracking the eggs, I might have gotten a little piece of shell in it… I tried to use that spoon to get it out but it brought and alas, it is gone.

So I’m sorry Matt if there is any egg-shell in your cupcake!

I mix it up with my new hand blender from my Aunt. Thanks Auntie Bernie!

After I mix everything up and scoop it into the wrappers (With only getting a little on the sides) It’s into the oven they go!

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Yummmm

Now it’s time to make the peanut butter filling (Yes, that comes in the box!)

Aaaand I need butter.

I chose not to pick up butter from the grocery store because the brownies I was going to make didn’t need it.

GAH.

I Can’t Believe It’s Not Butter it is then!

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Still tastes good though! Maybe I won’t screw anything up this time.

Now onto the chocolate frosting (Also in the box! What isn’t in this box… I do need some money for our honeymoon…)

 

Alas, no honeymoon money in the magic Reese box.

 

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Frosting is all done! And there goes the timer for the cupcakes.

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Yay! They look kind of good!

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Except for this one, it looks like a walrus.

It will be my walrus cupcake.

 

While I’m waiting for the cupcakes to cool, I have to put the filling into this nifty piping bag THAT ALSO CAME IN THE BOX.

They really thought of everything!

 

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I only slightly made a mess while doing this.

Matt also tells me after I start shoving the filling in, that it would be easier if I rolled down the sides. Less of a mess that way.

People really need to tell me these things before I attempt them.

Seriously.

 

 

Now I have cut off the tip of the piping bag and-

OMG IT’S COMING OUT SO FAST!

I didn’t even have time to think. I just shoved it into the first cupcake.

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I think I’m doing this right?

Now onto the frosting.

It’s super thin.

Crap.

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It’s like frosting soup.

It was pretty easy to make this frosting soup.

I guess I’m really good at that. (Note to self, next time you want to make soup, just make frosting soup.)

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Well, they are pretty deformed and soupy cupcakes. I’ll let them cool in the fridge and see if that helps.

 

————–

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Looks like the fridge didn’t help with the soupy-ness.

Crap.

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Well, despite the soupy frosting and the hunchback shape of them, these cupcakes are pretty good!

But I wish I could just bake something that looks somewhat satisfying.

Ah well. You win some and you lose some.

Haven’t found that egg-shell yet…

 

Cooking with Cassie – My Favourite Fall Soup and the Disappearing Nutmeg

Ah Fall.

This is the time when root vegetables are plenty. Everything is pumpkins and apple cider and deep maroon shades.

The weather is mild enough to wear a light sweater and a nice pair of jeans and not sweat or freeze to death.

The sun is still out and the days are getting shorter.

All of the best TV shows are back and premiere week is glorious. Have I mentioned I LOVE Castle and Murdoch Mysteries? (I could do a blog post on both on each of them expressing my love, but maybe you guys don’t want to read that.)

This is the time when white girls drink Pumpkin Spice lattes, wear leggings with Uggs and big wooly sweaters and they “Can’t Even”. (Can’t even what? Finish a sentence?)

Luckily I’m not the last one. No Uggs and no lattes for me. (Bleh, coffee)

But I do love sweet potatoes. And butternut squash. They are my favourite veggies and they are is season now!

Yay!

So this Cooking with Cassie is the first Fall edition!

Butternut Squash and Sweet Potato Soup with my crock pot!

I looked up a couple of recipes on Pinterest and chose ingredients that I wanted so we’ll see if this turns out all right.

Just to let you all know, it is 8:30 in the morning and I’m starting dinner. Matt said I didn’t have to start it until 12 if we wanted it to be done by 6, but I’m not taking any chances. He gets off early today! (Hooray!)

So the recipes say that I should get a medium size butternut squash, but I love butternut squash so I got a big one šŸ™‚

Let’s start peeling and cutting up the squash.

I had to peel some squash for Thanksgiving last year and I remember my fingers getting this weird texture all over them while doing so. (And DO NOT get that stuff in your eye. Ouch) So I grabbed a pair of surgical gloves my mom stole from the hospital when I was there a few months ago.

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Better to be safe than sorry!

After 45 minutes, I am done peeling the squash.

FORTY FIVE MINUTES PEOPLE!

God, that took forever!

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It may not be pretty. And I got a little mad at it closer to the end of the peeling.

So I start to cut.

HOLY SH*T THIS THING IS TOUGH!

Pardon my language but it took me an HOUR to cut up this thing. I thought I was going to lose a finger or an eye. I was cursing and swearing at it and swinging the knife around. (Don’t tell Matt.)

… My mom just called me. She said that it’s much easier to cut after you cook them in the oven for a bit.

GAAAAHHHHH

I am literally sweating and my arms are sore. At least I don’t have to work on my arms today?

Butternut Squash is not my favourite vegetable anymore.

Matt makes cutting this up look so easy. Maybe he is stronger than me. But I go to the gym!

Ugh.

The squash is also taking up more than half of the crock pot. Maybe that’s why the recipe said a medium size squash…

Now the sweet potatoes. I have peeled and cut sweet potatoes many a time before so this should be easy.

But it’s not.

The peeling was easy but now I’m convinced that this knife is not sharp at all. This is taking forever.

Or maybe my arms are too sore from the squash.

The recipe also called for 2 sweet potatoes but I got 3 because I love sweet potatoes.

And now my crock put is full.

I should really pay attention to recipes.

Onto the carrots.

I KNOW HOW TO DO THIS!

Peel and cut. Easy.

3 medium carrots. I do have 6 but I only did 3 because maybe the recipe knows what it’s talking about.

One Granny Smith Apple.

I’ve never thought to put an apple into soup but one of the recipes called for one, so I thought “Why not?”

Apple’s are so easy to cut.

It’s like butter compared to the not-so-butterynut squash.

And one onion. The recipe didn’t say what kind of onion to use and there are different kinds. (Learned that from Matt a while ago!) So I picked a sweet onion.

Even an onion is nice to cut.

Of course, by this time, I am so frustrated with peeling and cutting vegetables that when it comes time to dice the onion, I slice it up then start whacking my knife on the board to dice it.

Ain’t nobody have time for nice squares.

I’m supposed to add 4 1/4 cups of vegetable broth but I am going to use some chicken broth that Matt brought home from the restaurant a few months ago.

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Oooo secret ingredient!

I also added a bit of vegetable broth too.

And don’t tell Matt… I didn’t measure it.

I’m tired, sweating and frustrated so I added the chicken broth and half of the veggie broth willy nilly.

Don’t judge me.

Ok, now that my crock pot is over-flowing, I squish the veggies down as much as I can.

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I put it on low for 6 hours.

Now I wait.

Don’t you love the mess I made in the background?

Who knew that making soup was such hard work?

———–

Ok so 6 and half hours later, my apartment smells like Thanksgiving Dinner. Yum.

It’s also really hot in here. I thought it was supposed to be Fall?

Anyways.

Since I don’t have an inversion blender, I’m going to use my fancy new Nutri-Ninja my mom bought me.

Ooooo.

I haven’t used it yet so we’ll see how this goes.

I scoop out part of the soup and put it in the blender.

I took a video of my first try with this thing but unfortunately, when I play back the video, the screen is black.

So all you can hear is me being really scared with it and screaming at how fast it’s going and thinking it’s going to explode.

Which is actually kind of funny.

So I’ll put that here I guess.

 

Well that was fun.

 

Now my soup looks like this:

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It’s orange! So that’s a good start.

And it looks like baby food.

… Kind of tastes like baby food too. Pretty bland. How did I eat so much of this when I was a baby?

I was a greedy, food loving, fat baby. That’s why.

 

Now I have to add 3 1/4 cups of coconut milk. I keep some in my fridge so I can have cereal and smoothies with it. I think I have enough.

… I only have 3 cups.

GAH.

3 cups it is I guess!

Now add a teaspoon of cinnamon. My measuring spoons are in the dishwasher and I don’t want to clean them so I’ll eyeball it.

 

I think I put too much in.

 

Now 1/2 teaspoon of nutmeg,

WHERE IS MY NUTMEG?

I bought some yesterday!

I remember putting it in my grocery bags.

WHERE IS IT?

I spent 7 dollars on that little tin when I only needed 1/2 teaspoon, so I better find it.

This has become the hunt for the nutmeg,

I have checked EVERYWHERE.

The whole kitchen, all the drawers, heck, I even checked the bathrooms and bedroom because maybe I wanted a little nutmeg snack before bed for whatever reason?

I can’t find it!

I bet I will find it later and I’ll rip out all my hair.

But not actually.

I really like my hair. *Tosses hair around like a diva*

 

So I guess I’ll just add a little salt then blend this up again to make sure everything is smooth.

Since Matt isn’t home yet, I’m going to put the soup into containers so we can eat together later.

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It actually tastes pretty good!

…Needs nutmeg though.

WHERE ART THOU NUTMEG???

 

So my kitchen is a mess. There is orange goop everywhere and I have managed to use the crock pot, a regular pot, tubberware, blender, and pretty much every other utensil in my kitchen to make this.

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Isn’t soup supposed to be easy?

So Matt figured out the nutmeg situation. There was a tin of powdered mustard on the spice shelf. I grabbed that blindly since it was in the nutmeg section on the shelf in the grocery store.

GAAAHHHHHHHH.

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Looks pretty good, tastes pretty good.

Needs nutmeg.

 

Complement your chef’s guys. They have a hard career.

Cooking with Cassie – Pesky Stove

So Matt and I moved into our new place a few months ago and it has been a BIG upgrade from our last place. (The vents actually work and aren’t black on the inside? Say what??) But the kitchen has been one of the best parts about this move. We have a DISHWASHER! Woo!

The only problem? The stove and oven still baffle me.

This Cooking with Cassie will take us back in time to the first time I cooked in our new kitchen.

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You know the deal.

 

Cooking with Cassie 2.0: Cooking in the new home!

I know it’s hard to believe but I was the first one to cook in our fancy new kitchen!

And I’m the only one so far… What’s up with that?

I decided to cook pasta because it’s easy and I was super tired from cleaning up the old apartment.

I’m not kidding, I had to paint two giant walls and scrub everything. (Which I think is kind of stupid considering when we moved in, it was still kind of dirty and they spray painted EVERYTHING white. I mean everything. Electrical outlets, the fire alarm, light switches… it was a fire hazard nightmare.)

So I was rightfully tired!

So I chose pasta and decided on ground chicken instead of ground beef just for kicks. (Because I do what I want!)

Everything was going smoothly (successfully cut up the veggies without losing a finger!) until I tried to turn on the stove.

I turned the dial for the burner I waned but it wasn’t getting hot right away. So I then spent the next ten minutes messing with every switch on that stupid thing, thinking I was going crazy, until I realized, I was right the first time. (I should just go with my female instincts!) It just needs some time to get hot.

I may be an impatient person.

Maybe.

After sweating over that finally hot stove, finishing the rest of the pasta with only burning a few pieces of pasta… I wasn’t even hungry.

I was so tired that I didn’t eat… so who knows if it even tasted good?

I just laid down on the couch and passed out.

 

 

So that’s it. My first time cooking in my new home and I didn’t even eat it. Short and sweet. (Or savoury? Spicy? Who knows!)

Oi.

 

 

 

 

 

 

Cooking with Cassie – Wrinkly Stuffed Bell Peppers

Alright people.

It’s hot in the city of Toronto. We have been gong through a heat wave so it has been very tempting to just eat out every night and hide in bath full of ice for the rest of the day.

So I will be cooking in my sports bra and shorts today again and I have hooked up the fan on a stool so it will be blowing beautiful air at me the entire time.

We really need to get our AC fixed.

Today I decided to do a stuffed bell pepper recipe I found on Pinterest. (Ahhh Pinterest… what would we do without you?)

You can find the link to the recipeĀ here. It is in another blog and you have to scroll through her pictures and story to get to the recipe but it’s worth a read! Very cute kids.

I’m doubling the recipe because we have to feed Matt and I for the week and if you know Matt, he eats a lot. (6 feet, 4 inches with zero fat on him. And he’s a cook… WHAT IS HIS SECRET???)

Preheat the oven to 350. I really didn’t think this through. it is going to get even hotter in here. I think I might need a cold drink to get me through this. (Not alcohol of course… could you imagine me cooking while intoxicated?? Scary.)

So I put parchment paper on a pan and now it’s flying around the kitchen because of my glorious fan. I’ll have to put my water bottle on it so it doesn’t fly away and I give up on this whole escapade.

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Yes that is a Captain America water bottle. I love him (Sorry Matt)

 

 

… I have to confess something.

Matt is here.

He is playing video games and I told him not to help me.

But I’m doubling the recipe and it calls for 3 cups of quinoa so I have to do 6 cups right? So that means 12 cups of water? That’s a lot of water! (It’s a good thing I asked because I thought it was 2 cups of quinoa for every 1 cups of water… that would have been a burnt disaster.)

I have also been told that this:

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Is for “dry” ingredients and this:

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Is for liquid ingredients.

I don’t really see a difference but let’s continue.

I am putting all of this (plus the quinoa) in the peppers:

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Not the bowl obviously… it wouldn’t fit. And it’s metal. We shouldn’t eat metal.

 

This is probably the most ingredients I’ve ever used. Kraft Dinner only needs one extra ingredient that doesn’t already come inside the box! And sometimes I don’t even add that.

 

Guys, look how well my dicing of the tomato is going!

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Aaaaand I messed it up. Now I’ll have to cut all of them secretly to make them smaller.

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And I also overestimated how much tomato one cup is. I have all of this leftover…

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Tomato sandwiches tomorrow it is!

 

So getting the spices in were a little hard. Trying to shake it out onto a little teaspoon was not easy and now my sink is covered in cumin, garlic powder, onion powder and sooooo much chilli powder.

I decided to use my marble cheddar cheese and havarti cheese instead of the feta and pepper jack. I don’t want a tonne of cheese in my fridge. And I didn’t really feel like measuring out the shredded cheese so I just eyeballed it. (Matt hates it when I do that but what he doesn’t know won’t kill him. Unless he ever reads these, which he hasn’t yet. šŸ™ )

Shredding havarti is not easy.

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It’s all squishy :S

Guys, I screwed up the quinoa. We don’t have 6 cups of quinoa. We only have 5. And I put them into the water before realizing this.

I asked Matt what I should do. His advice?

“There’s nothing you can do about it now!” And continues to play his Marvel Lego video games. He didn’t even look at me.

Men.

 

The water for the quinoa also took really long to boil because I didn’t set the stove to the “full burner”

Oops.

So now I wait.

So far, my bowl of food looks like this:

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I didn’t put the cilantro in because it doesn’t really agree with me and I didn’t add the can of green chills because… what are those anyways? I walked around the whole grocery store and couldn’t find them.

Ah well.

THE PEPPERS!!

I almost forgot them!

I have to cut off the top and clean the inside and that took FOREVER. 12 peppers? And those stupid little seeds? I left a lot of them… Never again.

So as I’m looking at my finished quinoa, I’m a little troubled. There is a lot of it.

I mean, a lot.

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That is a sh*t tonne of quinoa.

So I looked back at the recipe and guess what.

COOKED quinoa.

Hm.

We are going to be eating quinoa for the next two weeks.

I stuffed the peppers and placed them so they would stay sort of up right. (They kept falling over. It kind of reminded me of watching my cousins when they were babies and couldn’t sit up by themselves and they would just keep falling over. That’s what these peppers were doing. Except there were 12 babies not 1 or 2.)

I also forgot that I got chicken thighs to go with the peppers!

Oi.

So I throw those into a pan and put pepper, salt and some garlic powder on them. (I really didn’t know what to put on them so I made that up… hope it tastes alright!)

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They are both in the oven right now and I am sweating up a storm. It is the evening now and it’s still SO HOT.

And I have a pot full of quinoa to deal with.

Oi.

So after 35 minutes in the oven here’s what they look like:

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Not bad right? And the chicken is actually cooked! No getting food poisoning tonight! Point Cassie!

Matt has deemed them “good”. He says I could have added more tomato (I did what the recipe asked for once!) Less quinoa, more beans, corn and tomato and more spice.

He says not all recipes online are perfect, so it’s not my fault.

Yay!

I’m personally not a huge fan. Maybe it’s the lack of spice or the fact that I have NO CLUE how to eat it but hey, it’s food. Maybe one day I’ll make something that actually tastes as good as what Matt makes.

 

 

Haha that was a good joke.

 

So they turned out a little wrinkly, a little under spiced and only slightly burnt.

I’d say that calls for a glass of wine.

Or two

Or three.

 

What? It’s hot out.

 

 

 

 

 

Cooking with Cassie- Too Much Meat

Ok so before I get to this episode of Cooking with Cassie I have to tell you all what happened to me in March…

I’ll be brief.

I caught to the flu, thought it was nothing (and might I say, the walk-in clinic doctor I saw also said it was nothing), I didn’t go to the hospital until it morphed into pneumonia. I got some antibiotics, they didn’t help, went back to the hospital, got more antibiotics, tricked myself into thinking I was getting better, (surprise, I wasn’t) then went back to the hospital and then they trapped me there.

Not really. I should have been admitted sooner, the pneumonia had taken over half of my right lung and almost half of my left. It was a little hard to breathe. (And by that, I mean that my oxygen levels were at 75%)

In the end, I spent a week there getting every kind of test done on me until they finally let me go home.

It took me a month to be able to dance and sing again and I’m still dealing with the repercussions of it. (I have an inhaler now.)

…That wasn’t so brief. And probably not so relevant except that I was cooking at a slower pace than normal due to my lack of oxygen.

ANYWAY!

While I was recovering, I decided to make dinner for my fiancƩ because he took care of me so well and it was the least I could do to repay him. (In hindsight, I should have just ordered him a pizza.)

So this is my Cooking with Cassie functioning at 85%!

Commence flashback lights and crap:

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(This will now be my official FLASHBACK! Image)

Today I cooked my first dinner since getting sick 3 weeks ago. (Actually, I don’t remember the last time I cooked dinner… Love you Matthew!)

It only took me 20 minutes to chop up 6 peppers. A record-breaking time! (Seriously, it usually takes me 45 minutes to cut up peppers, I can’t walk very fast nowadays…go me!)

I went to Costco (another huge accomplishmentĀ for me, that place is HUGE! And traffic in Toronto? A nightmare.) and bought some ground beef. And you know Costco, everything is in bulk! So this wasn’t a little bit of ground beef you get from the local grocery store… I’m talking 3 huge things of ground beef.

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You get three of these babies! IT’S A LOT OF MEAT.

Anyway, being the genius that I am, I decided to cook them all at once. (Don’t want any raw meat going bad. Knowing me, I’d probably still cook it up and feed it to Matt…Sorry Matt…)

Only problem with cooking up all this meat is that it took up the whole pan. No joke. It went right to the top.

And do you know how long it takes to cook that much ground beef??? FOREVER.

We are going to be eating this pasta sauce for weeks.

When we run out of pasta noodles, we will still be eating this sauce.

When the country runs out of pasta noodles, we will still be eating this sauce.

I am going to get sick of eating this sauce.

So after what was close to an hour and the beef was finally cooked, I had to take half of the meat out so I could fit some of the veggies and marinara sauce in.

You know, at least we won’t have to pay for dinner for the next two weeks! Saving money! Yay!

It took forever to cook up the sauce and guess what? I forgot to turn the burner on for the noodles. Go me. At least I didn’t burn them this time!

Let’s just say that it took me 2 hours to make pasta. You know how long the cooking time says on the pre cooked pasta boxes? 8 minutes.

I really should have just ordered a pizza.

Unfortunately, I don’t have any pictures to go along with this catastrophe because I wrote some of these Cooking with Cassie episodes before I decided that pictures would be a hilarious addition to these stories.

Sorry guys.

At least it tasted good. I bet it was all that meat.

 

Cooking with Cassie! – The Beginning

Now I am sure you are all wondering… when did I know that I had a talent for ruining everything I touch in the kitchen?

It started years and years ago… (insert flashback sound effects and lights here)Lines-and-Lights-HD-Wallpaper

(Flashback image….)

I was 14 (or 15, I can’t quite remember). But I do remember that I was home alone, sick. I had a fever so I like to blame my boiling head for what transpired that day.

My brothers birthday was the next day so I thought that I would be the best big sister ever and make him a cake. I had made a couple with my mom and grandma before so I didn’t think it would be too hard.

I looked through the pantry and the only cake mix we had was for an angel food cake. I’ve never made angel food cake before but my Grandma did it for Easter and Thanksgiving every year and obviously I am just as good of a baker as her right? (This lady makes home made cinnamon buns from her own recipe that puts Cinnabon to shame. I was way out of my league here.)

But of course, in my feverish state, I thought the making an angel food cake was a grand idea.

I pre heated the oven, (which made the kitchen even hotter, smart Cassie) and took out a mixing bowl. I put all of the ingredients in the bowl except for the water.

Now I don’t quite remember what the box read but I’m sure it was around 300ml of water.

 

I read 3 Litres.

For those of you who don’t know the metric system, 300ml is a little bit of water and 3L is a shit ton of water. You could probably bathe in 3 litters if you really tried.

 

But I had a fever, so get off my back.

 

 

I didn’t question it and added one litre into my mixing bowl. It nearly over flowed the bowl. Then I realized… that my bowl wasn’t big enough! So I got out one of out huge stainless steel bowls and poured everything into there instead.

I continued to add a second litre. It almost overflowed the bowl again.

I decided to not add another litre and mixed up my cake batter. The result was a huge, watery, slightly brown mess.

I poured my cake batter into 3 cake pans because it wouldn’t fit into one and put them into the oven.

I was so proud of myself. My brother was going to have a 3 layer cake for his birthday!

When the bake timer went off I checked on my cakes.

All that was left was burnt crust at the bottom of the pans. The water had evaporated from the pans and all that was left of my lovely birthday cake for my brother was a black, thin layer of crust.

I wish I had taken a picture of those cakes that day, it would have been so funny to look back on my first attempt at baking alone but alas, I had an old LG flip phone at the time which couldn’t even access the the internet, never mind having a camera.

burn pan

 

This is the closest picture I could find on google after searching “Burnt, evaporated, cake crust in a pan”. The rest of the pictures were pretty cakes and cake batter. I guess no one wants to document an evaporated cake from lack brain cells thinking that 300ml and 3 litres were the same thing.

 

So that is the story of the first time I realized that cooking wasn’t really my thing.Ā  And that baking while having a raging fever probably isn’t the best thing do to.