University City Dining Days

Credit Crunch Alert:

Hey Folks, this is just a quick heads-up that University City Dining Days is coming up–yep, your favourite downtown event just moved out west!

UCity Dining Days

The event features close to 30 restaurants at 3 different price points. for $15, $25, or $30 you’ll get 3 courses and a great, cheap, restaurant experience.

There are some great deals there.  Josh and I will be trying to check out Distrito (5 items for 30 bucks) and Midatlantic (one of our local favourites for its tongue-in-cheek treatment of local favorites, including veggie scrapple and Tastycake bread pudding).  Other places to try include Vietnam Cafe for some tasty Asian fare, and Biba Wine bar, the baby sister to the ever-loved Tria family.

Go forth and enjoy your eats for the cheap!

Broccoli Soufflee: Drawing Inspiration from IKEA

Ikea Salmon

Anyone who knows Josh and I knows how much we love IKEA.  It’s pretty great for young people on a budget (although you can definitely do better than IKEA if you give a little time to search for seating options)–but the best part often enough is the food.  Like just about everything at IKEA, it is simple, pretty well made, and a great value.  I used to ALWAYS get the meatballs, but recently I discovered that the salmon entrée is really quite delicious as well.

Last night I decided to make salmon for dinner, and I was searching my brain for a side-dish idea (that wasn’t just boiled baby carrots) when I remembered the IKEA salmon, which is served with tasty little broccoli soufflees.  I immediately set out to re-create these little guys, and this is what I came up with:

INGREDIENTS

2 large crowns of broccoli, chopped
1 small onion, chopped
1 c. flour
1 tsp baking powder
1 c. milk
2 eggs
1 c. grated high-quality cheddar cheese (preferably from Vermont ;-] )
salt and pepper to taste
DIRECTIONS

1. Preheat the oven to 350.  (I have noticed that 350 works for pretty much everything that I cook/bake–but I am not at all scientific about my adventures in the kitchen)
2.  Add the chopped broccoli, a bit of salt, and about 1/2 cup of water to a pot. Cover,  and heat to medium on the stove top. It is very important that you cover this because we are steaming the broccoli.
3.  After about 5 minutes, add in the onion and stir a bit to make sure nothing is sticking. (I used a non-stick sauce pan, which worked wonderfully)
4.  While the veggies are steaming, mix the remaining ingredients in a large bowl.  I used my GIANT measuring cup, because it has a pouring spout that will make it easier to deposit the tasty mix into their baking receptacles.
5.  When the broccoli is soft (but NOT squishy or overcooked–it should still be bright green) drain the veggies thoroughly and add to the batter.  Mix to combine
6.  Deposit into a lightly greased muffin pan.  This recipe made about 8 soufflees for me
7. Place in the oven until the soufflees are firm to the touch.  If you stick a form into them and it comes out clean, they are done.
These adorable little “broccoli muffins” as Josh called them are super tasty (especially with a small dollop of sour cream on top)–and this recipe is un-surprisingly MUCH more flavorful than the IKEA version thanks to the fresh ingredients and high-quality cheese.  And the best part is that this recipe does not need any specialized ingredients or equipment, nor is it expensive to make.  And if broccoli isn’t your thing, try it with corn, spinach, or shredded carrots.