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Sweet & Spicy Shrimp Curry
Contains: seafood, flour
Time: ca. 30 minutes
Credit: Yeganeh Solt
Who says quarantine meals can’t be fancy? This meal takes nothing to make but gives so much back in flavour.
1 packet frozen shrimp - you can choose ot purchase ones with tail off, but it is recommended to keep the tails on
Frozen veggies or fresh ones (carrots, broccoli and green beans)
2 cloves of garlic
Apple cider vinegar
Salt and pepper
½ cup of flour
Sugar or date syrup
Grate the onions and garlic and add them to the hot oil.
Add the 2 table spoons of apple cider vinegar, paprika, salt, pepper, date syrup and a table spoon tomato paste to the mix into the oil.
Add the shrimp to the mix and make sure all the shrimp is coated in the sauce and put the lid on the pan and let cook for 10 minutes.
When the shrimp is almost done, remove the lid and sieve the flour into the sauce slowly making the texture less watery ad more sauce like.
Contains: chicken, soy, eggs, dairy
Time: ca. 1.5 hours
Credit: the Japanese Language and Culture Society
Sweet and savory tomato-based fried rice wrapped in a soft thin omelette, this western influenced Japanese dish Omurice or Omelette Rice is popular among Japanese people of all ages.
1/2 onion (chopped)
1 boneless chicken thigh
1/2 cup frozen vegetable mix
1tbsp ketchup (plus extra for decoration)
1 1/2 cups rice (dry works better)
1tsp soy sauce
2 large eggs
Slice chicken into approximately 1 cm pieces
Heat oil in pan and sauté onion until softened
Add chicken and cook until cooked
Add vegetable mix and season with salt & pepper (to your liking)
Add rice and break into small pieces
Add ketchup & soy sauce
Whisk egg and milk together
Heat oil in pan, cover surface evenly with paper towel
Pour egg mixture on pan at med-high heat
When egg is set on the bottom but still soft on top, lower the heat
Pour fried rice onto the omelette
Fold omelette over rice and transfer to plate
Decorate omelette with ketchup and serve
Image and description credit:
Contains: dairy, eggs, flour
Time: ca. 1.5 hours
Credit: the Japanese Language and Culture Society
Light and fluffy, Japanese Cheesecake is a delicious gift for a real cheesecake lover. It’s a melt-in-your-mouth combination of creamy cheesecake and airy soufflé. A second (or more) serving is a guarantee!
60g whole milk
140g cream cheese
50g plain flour (more needed if using as spread)
15g cornflour/corn starch (more needed if using as spread)
5 eggs (approx. 58-60g each with shell)
100g fine sugar (caster)
Place a pan with room temperature water up to 1cm in the oven and preheat to 120°C (180°C fan forced)
Mix milk, butter, and cream cheese in a saucepan on low heat until melted
Add both flours to the mix while it is still hot and mix until thickened and well mixed
Add the egg yolks and mix until smooth and well mixed (batter-like)
Beat the egg whites, adding the sugar gradually (3 times) until at soft peaks
Fold the egg whites into the batter (or mix slowly in a circular motion) gradually (3 times)
Scrape the sides of the pan with a spatula and fold it into the batter
Line the bottom of an 18x7cm circle tin with baking paper and fill with the batter
Lightly tap the tin on the table to even out the top
Bake at 120°C (150 °C fan forced) for 20 minutes
After 20 minutes, increase the temperature to 150°C (180 °C fan forced) without opening the oven (bake it for another 15 minutes)
After 15 minutes, open the oven for 10 seconds, close it, and lower the temperature to 100°C (130 °C fan forced)
Bake for another 40 minutes
After 40 minutes, open the oven for 10 seconds, close it, and turn off the oven
Leave the cake in the oven for 10 minutes to cool down (still in the water bath)
After 10 minutes, remove the cake from the oven and serve
Image and description credit:
Makes: 6-9 servings
Time: 1 hour
Cookie + Kate
This Italian-style eggplant Parmesan recipe is lighter than most—it’s made with roasted eggplant slices (not fried) and no breading at all. It’s gluten free, too! Recipe yields one 9-inch square eggplant Parm, or about 8 servings.
450g eggplants (about 3 smallish or 2 medium)
¼ cup + 2 tablespoons extra-virgin olive oil, divided
fine sea salt and freshly ground black pepper
1 medium yellow onion, finely chopped
2 cloves garlic, pressed or minced
¼ cup tomato paste
800g crushed tomatoes, preferably the fire-roasted variety
¼ cup roughly chopped fresh basil, plus additional basil for garnish
1 teaspoon balsamic vinegar
pinch of red pepper flakes
170g freshly grated part-skim mozzarella cheese (about 1 ½ cups, packed)
55g freshly grated Parmesan cheese (about 1 cup)
To roast the eggplant: Preheat the oven to 220 degrees Celcius with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper for easy cleanup.
Slice off both rounded ends on one eggplant, then stand it up on its widest flat side. Slice through the eggplant vertically to make long, even slabs ¼- to ½-inch-thick. Discard both of the sides that are covered in eggplant skin. Repeat with the other eggplant(s).
Brush both sides of the eggplant slabs lightly with olive oil (you’ll likely need about ¼ cup oil). Arrange them in a single layer on the prepared baking sheets. Sprinkle the top sides with a few dashes of salt and pepper. Roast until golden and tender, about 22 to 27 minutes—halfway through baking, rotate the pans 180 degrees and swap their positions (move pan on lower rack to upper rack, and vice versa). The pan on the lower rack might need a few extra minutes in the oven to turn golden. Set aside.
Meanwhile, to make the tomato sauce: In a medium saucepan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is very tender and translucent, about 4 to 7 minutes.
Add the garlic and tomato paste. Cook, while stirring, about 1 minute. Add the crushed tomatoes, stir to combine, and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low and simmer until the sauce has thickened nicely, about 15 minutes. Remove the pot from the heat and stir in the chopped basil, vinegar, salt and red pepper flakes. Taste, and add more salt if necessary (I usually add another ¼ teaspoon).
When you’re ready to assemble, spread about ¾ cup of the sauce in the bottom of a 9” square baker. Arrange about one-third of the eggplant slices over the sauce, overlapping slightly (cut them to fit, if necessary). Spoon another ¾ cup of the sauce over the eggplant and sprinkle with ¼ cup mozzarella cheese.
Arrange about half of the remaining eggplant slices evenly on top. Spread another ¾ cup sauce on top and sprinkle with ¼ cup mozzarella cheese. Layer the remaining eggplant slices on top and top with ¾ cup sauce (you might have a little left over) and the remaining mozzarella cheese. Evenly sprinkle the Parmesan on top.
Bake on the lower rack, uncovered, until the sauce bubbles and the top is golden, about 20 to 25 minutes. Let it cool for at least 15 minutes to give it time to set, then chop and sprinkle additional basil on top. Slice with a sharp knife and serve.
Leftovers keep well, covered and refrigerated, for about 4 days. Reheat before serving.
Easy Fluffy American Pancakes
Contains: dairy, egg, flour
Makes: 10 servings
Del's Cooking Twist
With only 6 ingredients and 2 minutes preparation, you get a perfect fluffy texture. These pancakes make hands down the best easy breakfast or brunch recipe.
1 cup (120g) all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1 pinch of salt
1 cup (240 ml) milk
2 Tablespoons melted butter or vegetable oil
1 large egg
Assorted toppings such as maple syrup, fresh berries, etc
Preheat the oven to 200°F (90°C), with a heatproof platter ready to keep cooked pancakes warm in the oven.
In a small bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
In a medium bowl, whisk together milk, butter (or vegetable oil), and egg.
Pour the dry ingredients to the milk mixture, and stir (do not overmix).
Heat a large skillet or griddle over medium heat, and coat generously with vegetable oil.
For each pancake, spoon 2 or 3 tablespoons of batter onto skillet. Cook until the surface of pancakes have some bubbles, about 1 minute. Flip carefully with a thin spatula, and cook until brown on the underside, 1 to 2 minutes more.
Transfer to the heatproof platter, cover with foil and keep warm in the oven until serving. Serve warm, with desired topping such as maple syrup, fresh berries or banana slices.
Easy Hummus Recipe
Makes: 6 servings / 1.5 cups
Homemade hummus is very easy to make and it tastes much better than anything you can buy at the store. If you don’t have any tahini, a paste made from sesame seeds, you can try making it yourself (see our Easy Homemade Tahini Recipe) or leave it out.
A chickpea purée without it is still quite delicious. Just add more olive oil. Another option is to use a natural unsweetened creamy peanut butter in its place. We love serving this with flatbread — here’s our easy flatbread recipe from scratch.
1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
1/4 cup (60 ml) fresh lemon juice (1 large lemon)
1/4 cup (60 ml) well-stirred tahini, see our
homemade tahini recipe
1 small garlic clove, minced
2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons (30 to 45 ml) water
Dash ground paprika or sumac, for serving
In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.