Guacamole

This is the easiest dip/spread you could possibly make, and takes less than 5 minutes! 

For this and any avocado-related recipe, I highly recommend buying the bags of avocados a few days in advance. Although they usually take 2-3 days to ripen up (they're ripe when they are slightly squishy), they are quite a bit cheaper than buying single, already-ripe avocados. 

Guacamole

What you'll need

- 2 avocados, cut into chunks (as shown below)
- 2 slices of tomato, chopped (about 1-2 tbs)
- 1/4 lime, juiced
- 1 tbs cilantro paste*

*You can use fresh cilantro instead, but whenever I buy a fresh bunch of cilantro, I can never use it all before it starts to go bad. So, I've started using cilantro paste (from Wal Mart). The paste lasts for a long time in the fridge, and I can use smaller amounts here are there. Feel free to use whatever works best!

Guacamole Ingredients

How to make it

1. Mix the avocado, tomatoes, cilantro, and fresh-squeezed lime juice together in a bowl. I like mine a bit chunky, but any consistency is delicious. 

2. Enjoy with chips, in a burrito, on a sandwich, with a spoon...

Mac & Cheese

Is there any better comfort food than mac & cheese? Not only does it take the same amount of time to make as KD, but the dijon mustard makes this one gourmet bowl of cheesy noodles. And yes, you're just going to have to trust me on the dijon mustard. It's amazing.

Mac & Cheese

Ingredients

- 3 cups noodles (any type of noodle is fine, but I like to use penne or elbow noodles because they have the highest cheese-sauce-per-noodle ratio)
- 2 tbs butter
- 2 tbs flour (whole wheat or white)
- 1+ tbs dijon mustard (I prefer grainy dijon)
- 1 1/2 cups milk*
- 1 1/2 cups cheese*
- salt and pepper to taste

* Both the milk and cheese amounts are approximate, and can be modified. More cheese gives a cheesier sauce, and more or less milk can either thicken or thin the cheese mixture. 

Mac & Cheese Ingredients

How to make it

1. Cook your noodles in salted water per package directions. Set aside.

2. In a small bowl, whisk the flour with small amounts of milk until it is all dissolved. It's important to do this so you don't end up with lumps of flour in your cheese sauce.

3. Melt your butter in a medium-sized sauce pan, then add the flour and milk mixture. Whisk together, then gradually add the rest of the milk. Then, whisk in the dijon mustard.

4. Increase the mixture to medium-high heat for a few minutes, whisking constantly. Once the mixture has thickened, reduce the heat. Stir in the cheese.

5. Mix the noodles and the cheese sauce together. I usually let this stand for a few minutes before serving to allow it to thicken and cool before eating.

6. Serve topped with fresh cracked pepper. Add more dijon as you see fit!

Ramen

When it's both seasonably cold and cold season, ramen makes everything all better. This particular ramen recipe, although not very authentic, is hot and full of ginger, garlic, leafy greens, and onion - all those things you need to stay warm and comfortable throughout February.

Ramen

What you'll need

Vegetables

- 1 onion, diced
- 1 bunch green onion, diced, and divided into green and white parts
- 3 cloves garlic, minced
- 2 tbs grated ginger
- 2 heads of baby bok choy, cut into large pieces

Noodles

- 2 bunches of ramen noodles (any type). You can buy ramen noodles at grocery stores, or from Asian specialty stores. The package I use (pictured below) is from the Himalayan Grocers in downtown Guelph. Alternatively, you can use instant noodles by cooking them as you normally would, but without using the seasoning. 

Broth

- 4  cups of broth: you can use vegetable broth, chicken broth, or a mix of either with some water. (I used 2 cups of vegetable broth and 2 cups of water for this, but it all depends on what you have on hand.)
- 3 tbs soy sauce 
- 1 tbs fish sauce (optional: I used fish sauce in mine to all fullness to the flavour. However, if you use chicken broth, you might not need to use fish sauce).

Toppings (optional)

- hard boiled egg
- sesame seeds
- red pepper flakes

Ingredients for Ramen

Ramen Noodles

How to make it

1. Prepare all of your vegetables. Although this recipe takes about 20 minutes to make, you need to be watching the pot for most of it and there won't be much time to chop veggies as you go. You will also need to watch three pots at once: one for the broth and veggies, one for the noodles, and one for the eggs.

2. In a large pot, saute the onion in olive oil until translucent. Then, add the white parts of the green onions, the garlic, and the ginger. Stir often and add oil as needed, so the ginger and the garlic don't burn and stick to the pot.

3. Add the broth, soy sauce, and fish sauce (if using) to the broth. Bring to a boil, and let simmer for 10-15 minutes.

4. While the broth is cooking, boil enough eggs for 1 egg per person. 

5. While the broth and the eggs are cooking, prepare the ramen noodles per package directions. They cook in a matter of minutes, so when they're done, drain them and set them aside.

6. Add the bok choy and the noodles* to the ramen broth. Top with a halved boiled egg, sesame seeds, and red pepper flakes.

Makes 4 servings.

* Alternatively, you can divide the noodles between the bowls, then add the soup, then add the toppings. I've tried it both ways, and both give you an amazing bowl of ramen. 

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Adapted from The Forked Spoon's recipe for Ginger Garlic Noodle Soup with Bok Coy