All tagged John Kemp's Kitchen
Once again, we’ve come to the end of the school year at Glendon and, despite the still somewhat unpredictable weather, the hazy lazy days of summer are fast approaching. Now over the past few years, we’ve seen some pretty remarkable summer temperatures, getting as high as over forty degrees. How, then, are we to refresh ourselves in this blistering heat?
In this last John Kemp’s Kitchen, John delights us with a refreshing fruit salad recipe.
Paella has become quite popular even in the U.S. and Canada in recent years and for that reason I thought I’d share with you a recipe I’ve used a number of times when I’ve wanted to make the dish myself. This recipe has been adapted from spanishfoodsherpas.com.
After all, the great Julia Child did always say, “The only time to eat diet food is while you're waiting for the steak to cook.” If that’s not wisdom, I don’t know what is.
After a not-so-cold winter break (not that anyone’s complaining), I think we’ve all been taken by surprise by the frigid forecasts of the months ahead. If you’ve been watching the news, getting weather alerts, or even going outside at all, you’ll know that the real Canadian winter temperatures are starting to set in.
Waking up for your 9:00 AM classes can be pretty tough, and honestly, we usually only leave ourselves just enough time to get ready and get out of the door, regrettably having to skip breakfast. As we know, being tired and “hangry” tends not to be the best combination for an enjoyable start to the day. This banana bread has saved me countless times in the morning while looking to grab something quick, homemade, and nutritious.
As the semester progresses, I’m sure you’ve all been feeling the same pressure I have to keep up with classes, turn in assignments, and prepare for those nasty midterms. Recently, I made a great big pot of this hearty minestrone soup which I’ve certainly appreciated having ready when I get home from school after 9 hours of class. It’s chock-full of vegetables (and is in fact vegetarian with the parmesan; vegan without), making it a great one-bowl meal that’s still full of vitamins and nutrients. Have it with a couple slices of toasted rye and you’ve got yourself a solid weeknight meal.
Hello everyone! Once again, we’re back to another year at Glendon and another year of Pro Tem. If you follow the Facebook or Instagram pages of John Kemp’s Kitchen, you’ll notice that I’ve been more or less inactive. Well this year, as the new editor of this section, you can bet that I’ll be more engaged than ever; so expect many more photos, recipes, and tips. For this first issue, I thought I’d highlight some of my favourite restaurants where you can enjoy delectable ethnic food in Toronto, often for a very reasonable price.
Photo Credit- Timothy Choy (unsplash)
Hello again, everyone! I hope you’re all faring well with the semester wrapping up and exams on the horizon. I know it can be a busy time of year and believe me — I’ve been feeling the pressure here in Switzerland, too. What’s been getting me through the most arduous of assignments however, has been that wave of relief after the whirlwind of first semester — Christmas break. I was excited when I heard this was the last issue of Pro Tem before the break, not because I don’t like writing my column, but because that meant I could write the article I’ve been waiting to write since I got here: Christmas — European Style.
Welcome back to Glendon, everyone!
It is with some irony that I say this seeing as I am not returning to Glendon along with you this year. Instead, I am lucky enough to be on exchange in the beautiful city of Lausanne, Switzerland. Yes, that means I’ll be spending the year in the land of expensive watches and fantastic skiing, and more importantly, delectable cheeses and decadent chocolates. Although this year’s articles will be different in format from last year’s (think: less recipes, more food journalism), I encourage you to take the experiences I will document to heart and continue to develop your culinary insights.
My favourite memory from Aunty Anne’s house is her famous Hugs ‘n’ Chips Bread Pudding. It was rich and decadent, and a delectable butterscotch sauce that graced the mounds of sweet chocolatey bread. We were bound to be hyperactive for hours. For the final 2016-17 issue of Pro Tem, I’ve decided to share this recipe with all of you.
If you have completed all of your midterms, you deserve to “treat yo self”. And what better way to do so than by eating a decadent carrot cake? Between the late-night cramming, the mental breakdowns, and the hand cramps, you have put yourself through overwhelming stress. You survived! So have some cake.
Being a student is tough. As much as the university and social experience is enlightening and transformative, it includes tight deadlines and being on your own for the first time, which can be incredibly stressful. The biggest source of stress for most students living on their own is money, especially when it comes to sourcing out sustenance. So, what to do when money’s tight and you need to eat? Cheap fast food, right? Mickey D’s perhaps? Let me give you a heads-up: it’s cheaper, healthier, and plain-old tastier when you cook for yourself. Don’t believe me? Let’s take a look at an example.
Greetings, everyone! I’ve been looking forward to writing this particular issue of John Kemp’s Kitchen since my column was started a few weeks ago. Seeing as this is the last Pro Tem issue before the winter break, I felt it would only be appropriate to leave you with a touch of holiday spirit. One of my favourite parts about Christmas, which is my family’s favourite holiday to celebrate, is the food. What could possibly be better than a roast turkey with fresh herbs and homemade cranberry sauce, accompanied by fluffy mashed potatoes and perhaps a Yorkshire pudding? Not much, if you ask me. It’s a time of feasting, celebration, and generosity among family and friends.
As the temperature outside continues to drop, our bodies need more and more energy to keep warm while also tending to our daily activities. In other words, this is a great excuse to eat more carbs and, namely, more pasta! That’s why for this issue, I decided to share my delectable recipe for tomato sauce.
Hey there, readers of Pro Tem! My name is John and my column is one of the newest additions to the newspaper. It will focus on all things food, such as learning how to cook great recipes as well as tips to help you bring out your inner chef.