Tag Archives: recipe

Lavender for a late spring

It’s finally spring in Montreal!

And my co-op work term just ended. Bummer. I really challenged myself this winter, conquering the snow and making some progress at the lab. Though there’s room for improvement, I think I did quite well, evaluating the toxicity of an envelope protein of the coronavirus, and doing molecular biology (woohoo MiniPreps!). I learned so much, got reminded many times why good controls are supremely necessary, but I will be heading home tomorrow. I’ll bring back many memories to Vancouver and hopefully I’m a better scientist for all the lessons I learned from the good people at the INRS-Institut Armand-Frappier.

Yesterday was the last Sunday I will be having here in the forseeable future. I was sad so I took a walk from church in Mont Royal and ended up in Vieux-Montréal. The crocuses are blooming and fresh buds are beginning to form on the tips of the trees. Not quite time for magnolias, but I passed by incredible street performers and people lounging on great outdoor patios.

A long winter can really get one excited about sunshine. I thought that as I passed many women in sundresses and shirtless men. Just a week ago – hail! And two weeks ago – snowstorm!

In the anticipation of the coming summer, here is a super easy lighter cookie made with olive oil, and not butter. (Also good for me as I’m lactose intolerant). Adding lavender is just so pretty and the smell of flowers makes me happy.

Lavender Sugar Cookies

Ingredients

  • 1/4 cup olive oil
  • 3/4 cup (brown or what-have-you) sugar
  • 2 eggs
  • 2 tbsp ‘milk’ (I used soy)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/4 cup flour
  • 2 tbsp or more of edible lavender

Directions

1. In a large bowl, mix the olive oil and sugar. When mixed, add the eggs.

2. In another bowl, mix the flour, baking soda, and salt. Add this to the mixture in the first bowl.

3. When it looks dry, add the ‘milk’. Then mix in the lavender and  arrange on a parchment paper-ed baking sheet.

4. Ah yes and start the oven heating to 375 deg F. If you’ve forgotten like me, just wait a little, tap your foot a little, twiddle your thumbs a little. Ding! OK now put your baking sheet in the oven for 8-10 minutes, depending on your oven and if you like a harder or softer cookie. Enjoy!

 

Keep in mind the lavender can be a little strong. So small cookies might be best.

Enjoy your summer!

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Quinoa brownies are great and so is Montreal

This is how it’s going to work.

(Usually healthy) recipes will be posted alongside ramblings of the scattered mind of a 4th year Microbiology/Immunology and Biopsychology major.

I am currently on my third co-op term in Montreal, and loving the experience. Co-op is an awesome experience and definitely allows you to get perspective on life and what you want to do with it. New lab techniques, my first experience with cell culture, with the amazing cultural history of the city has made the last four months unforgettable.

I arrived January 1st, starting my year in a brand new world. Excitement! Learning! New friends! And am leaving in a couple days to return to Vancouver. As much as I love this city, and survived my first East Coast winter (-30deg C y’all) I am starting to be miss home.

De toute façon, tomorrow’s my last day at the lab, and my cranberry quinoa brownies are now out of the oven. Why do I call myself a nonchalant baker, you ask? I don’t really care about specific amounts and ingredients. Use what you have, I say! It’s going to turn out delicious whatever you do.

These are delightfully chewy from the quinoa, and the cranberries add texture.

 

Cranberry Quinoa Brownies

by: The Nonchalant Baker (adapted from Poor Girl Eats Well)

Ingredients

  • 1/2 cup of oil
  • Some cocoa powder
  • 3/4-1 cup any sugar or sweetener
  • 3 eggs
  • 3/4 cup flour
  • A little salt
  • 1 cup cooked quinoa
  • Honey
  • Dried cranberries

Directions

1. Preheat oven to 350 deg F. Find a pan that’s around 8′ x 8′. Grease it or line it with parchment paper (Parchment paper is the best).

2. Mix flour and some salt together in a small bowl. I used all-purpose flour and 3-4 twists of a salt grinder.

3. Whisk together eggs and sugar. I used a fork and about a cup of brown sugar, and medium-sized eggs. Use ANY sugar or combination of sugars YOU WANT! Like I said, it’s going to taste pretty good whatever you do.

4. The original recipe called for chocolate, but I only had cocoa powder. Also, it called for butter, but I’m lactose intolerant. So, I grabbed my jar of coconut oil, used it up (it was almost empty) and added olive oil to 1/2 cup of oil altogether. Use whatever oils you have lying around (EDIBLE oils, I’m not that nonchalant har har). Dump this into the egg and sugar mixture. Add around 5 tablespoons of cocoa powder. Add more or less depending on how you like it. I thought 5 was just right. Mix well.

5. Gradually add in the flour mixture. After it’s mixed in, add and incorporate the quinoa. At this point I added two spoonfuls of honey because I wanted to. Using up all my food stash before I leave Montreal.

6. Add into the pan, sprinkle some cranberries on top if you like, and bake for 30-45 minutes until a toothpick (or knife, which I used) comes out clean. I baked for 35 minutes. Wait 10 minutes to cool before cutting into cool shapes like squares. Or interesting quadriledrals. Up to you. Enjoy!

 

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