Peach Ginger Ice Pops

Happy summer everyone! It is officially hot and humid here in Montreal and the festivals are in full swing.and I go back to work. My first day as a doctor was an interesting one. I started off by calling myself a medical student, introducing myself by my first name, and becoming flabbergasted when handed a patients chart to deal with before having orientation to my clinic. The second day was completely different I was officially Dr. Moscovitz with my long white coat and all. WARNING: when urinating, make sure it doesnt fall in the toilet (I was a near miss). The third day I was home sick with fever.

Goshdarnit I ONLY have 6 sick days doesnt my body know to wait till its at least September before I want a day off??? Not day 3!!! Fine Ill admit the Breaking Bad marathon was pretty awesome, but the chills and sore throat was no fun. Its a good thing then that I decided to start making homemade popsicles so that I could use real fruit instead of artificial nonsense. This recipe is super easy it uses peaches, ginger, water and sugar. I cut the sugar down from the original recipe, but they were still super sweet. When I make them again, I may try no added sugar at all (or maybe something like 2 Tbsp).

peach ginger ice popspeach ginger ice popspeach ginger ice pops

Peach and Ginger Ice Pops


  • 2 oz. fresh ginger root, peeled and sliced into thick coins
  • ½ cup water
  • 1/4 cup sugar
  • 2 ripe peaches, pitted and cut into chunks (skin on)


  1. Combine ginger, water, and sugar in small saucepan over medium heat. Bring to a simmer and then reduce heat to low. Allow to simmer for 10 minutes, stirring occasionally. Remove from heat and cool.
  2. Strain mixture through a sieve into a blender and then discard the ginger. Add the peach chunks to the blender and blend until smooth.
  3. Pour mixture into popsicle molds and freeze until solid
 Adapted from Oh My Veggies

Lost posts of Spring 2013

I think that childhood book Goodnight Moon gave me a false sense of security. Seeing as how I start residency July 1st (Canada Day woot! woot!), I should be more prepared for something like Hello Moon we meet again. Farewell sunshine, I will be ghostly pale for the next little while. There should be a new book called  Lady of the Night. Or maybe not. But something like that.

Argh. Lets forget about what will be in a few days and focus on The Now. I have gotten totally into my blogging and cooking and picturing during my vacation and I ended up on a few awesome sites. Check them out here:

1) My watermelon salad on The Glitter Guide

2) My Juicy Turkey Burgers on The Berry 

3) My own facebook page! WOOHOO

And As Usual here are the lost posts that never quite made it to the site because I do not like my pictures when they are not taken during the day. I have not mastered the No Natural Light look. Unfortunately, Its something Im going to have to master any day now lol!

Uber Cheesy Mac N Cheesemac n cheeseCaprese Salad Bitescaprese bitesStrawberry Rhubarb Cobblerstrawberry and rhubarb cobblerPecan Pie Bars

pecan pie barsHope you all have a great weekend, and of course Canada Day! OH CANADA!

Banana Pancakes

You know those lazy weekend days where its dark and gloomy outside and the morning just calls for a big stack of pancakes? This wasnt one of those days. It was a gorgeous day out and I had a whole day planned but all I wanted to do was stuff my face with pancakes. Im classy like that apparently.

I had these banana pancakes bookmarked for a couple of months because they use ingredients that I always have at home, especially a dark spotted banana. I like them green and if theres even one brown spot on it, I cant eat it. That means lots of pancakes will be coming my way which is good since these pancakes are fluffy and tasty, and surprisingly not full of butter. I used regular flour, but next time Im going to try whole wheat flour. To be Healthy.

Note: The amount of syrup in this picture is scant. I obviously use much more.

banana pancakes

Banana Pancakes


  • Cooking spray or butter for greasing the pan
  • 1 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 very ripe banana, peeled and mashed well
  • 1 cup milk (any %)
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • Maple syrup, sliced banana, walnuts (if desired) for serving


  1. In a medium bowl, stir together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together mashed banana, milk, eggs, and vanilla until thoroughly combined. Using a wooden spoon, fold wet mixture into dry ingredients until just combined.  The batter will be slightly lumpy.
  3. Preheat you frying pan or griddle to medium high heat and coat with butter or coking spray. Using a 1/3 measuring cup, scoop batter onto the griddle. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes and then flip and cook the pancakes for another 2 minutes.
  4. Continue with the remaining batter.
  5. Serve with sliced banana, walnut halves and maple syrup.

Slightly Adapted from A Bitchin Kitchen blog, originally William Sonoma

Peach, Mango and Coconut Smoothie

mango peach and coconut water smoothie

Ive made some smoothies with coconut water this past week and they were amazing! Coconut water has always been something I love drinking as a special treat so I was super excited while grocery shopping last week because there was a great deal on fresh coconut water! Ah, the little things in life.

I took advantage of this fine deal and loaded up on it to use in some great drink and popsicle ideas. Coconut water is just so fresh and it really adds a little je ne sais quoi (thats french- I should practice in case my blog needs to be bilingual) to any smoothie.

This smoothie uses frozen mango, peach (with skin on), coconut water and a squeeze of fresh lime juice. It was really tasty and refreshing! I enjoyed one post workout, and had it again while reading a magazine on my roof. Oh, vacation life. How I enjoy you. Guess Ill start being a doctor again next week.

peachmango peach and coconut water smoothie

Mango Peach and Coconut Water Smoothie


  • 1 cup frozen peach chunks
  • 1 cup frozen mango chunks
  • juice of half a lime
  • 2 cups unsweetened coconut water


  1. Blend all ingredients in a blender until smooth. Add more coconut water to reach consistency that is desired.

An easy refreshing drink you can enjoy this summer! More coconut water recipes to come!

Watermelon, Mint and Feta Salad

This watermelon,feta and mint salad is a fantastic salad I created in my kitchen last week. Here is how it came to be:

I got a few herbs for a makeshift garden on my little ledge (its NOT a balcony) that I really enjoy taking care of. See that basil plant? He kept me company while studying for my medical licensing exams. He sat right next to me all day, and I made sure he got all the sun and water he needed. I sound like Tom Hanks with his ball named Wilson from Cast Away, eh? I think I did get a little cabin fever while stuck inside studying.

Now that Im on vacation though, I can let my plants outside for some sunshine (when we get it) and then I get to use them in my cookingand I guess for company too! Wohoo! My mint was getting outta control so I snipped it good, real good. And thats how this watermelon salad came to be. Thank you my minty friends.

This salad is really awesome as a side to any BBQ. Ive made it twice in the same week once as a side for steaks and another as a side for lamb. Its fresh, creamy, peppery, zesty and every other adjective. Its a real winner. And a Jennie Original.


Watermelon Mint and Feta saladWatermelon Mint and Feta saladWatermelon Mint and Feta salad

Watermelon Mint and Feta Salad


  • 1/8th of a watermelon (you can make it into larger cubes, or into smaller diced pieces)
  • 1/2 cup feta cheese, crumbled (add more if you like your cheese!)
  • 1/4 cup fresh mint, julienned
  • 4 cups arugula
  • 3 tbsp extra virgin olive oil
  • juice of 2 limes
  • 1 tsp honey
  • salt and pepper to taste


  1. Mix together the olive oil, lime juice, honey, salt and pepper. Set aside.
  2. When ready to serve, place in a large bowl the watermelon, mint, arugula and feta cheese.
  3. Toss with the dressing and serve.

Its an easy one. And a yummy one. And a healthy one. Oh My! Guess you should try it out!

Chocolate Chip Scones

The holiday weekend has come to an end as has the family bonanza. Its a nice time of year where you get to see family and friends from out of town and enjoy good meals and you get time off work. Alas, on my final day off I woke up with a sore throat and fever! Guess that leaves me sitting on the couch and watching Game of Thrones. Tee hee hee.

While this weekend was filled with brisket and matzah ball soup, last week I baked some tasty scones. I ate one and was about to have another when I decided they were safer at my neighbors. Unbeknownst to me, it was the college basketball championshipwhats that called? NCAA or something? I dunno! All I know is, I brought them to my neighbors, there were a bunch of boys there and they all enjoyed these scones. So ladies, these are a winnerbut maybe dont disrupt a beer drinking basketball party with scones it looks weird.

I would suggest serving these for breakfast, or for a brunch. They come together quickly and take no time at all to bake. Best of all, they are moist unlike most other scones Ive tried. They really are a winner, and I plan on making them again this time with different additionsmaybe blueberries?

Oh. And. Winter is coming.

Chocolate Chip Scones

Adapted from: Take a Megabite food blog, originally from Orangette


  • 1/2 cup milk
  • 1 egg
  • 1/2 tsp vanilla
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 stick unsalted butter, cubed and chilled
  • 3 Tbsp sugar
  • 1 cup mini chocolate chips
  1. Preheat oven to 425 degrees.
  2. Beat together the milk and egg and set aside.
  3.  In a large bowl, whisk flour, baking powder, and salt. Rub butter into the flour mixture with your hands. Working until you have no lumps bigger than a pea. Add the sugar and chocolate chips. Stir to mix.
  4. Take a scant 1/4 cup of the milk/egg mixture and set aside to be used for a glaze. Whisk the vanilla into the remaining milk/egg mixture and add to the dry ingredients. Bring dough together gently with a wooden spoon.
  5. Turn dough out onto a lightly floured surface and knead it no more than 12 times.  Pat dough into a round approximately 1/2 inch thick, and cut into 8 (or 12) wedges. Place on an ungreased lined baking sheet. Using a pastry brush, glaze wedges with remaining milk/egg mixture.
  6. Bake for 10-15 minutes, or until golden. Cool on a rack. Can serve with a light dusting of powdered sugar.
Happy holidays! Hope you enjoy the scones!!
– Jennie

The lost posts of 2012

I dont post everything that I make. I probably would except that Im a little bit of a stickler for perfect pictures, and when its dark outside I dont always love what my pics looks like without natural light. And there are even those days when I do have good light, but the pictures just arent right. Yes. Its a little too intense for a small blog like this to care, but I do! So here are some of those lost posts.

Thai Style Steak Salad: 

Sushi roll orzo salad:

Figs stuffed with honey and ricotta:

Chocolate and cinnamon cookies:

Fave Pics of 2012

With the end of the year around the corner, I was going through my computer seeing what I can get rid of, virtually of course. The stacks of papers in real life just never go anywhere.

While going through it all, I ended up finding all my pics of 2012, and decided to post my favorite pictures of the year. Not surprisingly, most are from the summer time. Hopefully this year Ill have some time in winter to enjoy the outdoors and get some good shots of our canadian winter.

Lemon Crinkle Cookies

Yesterday the snow was falling heavily outside, and I watched 90210 (the original) reruns all day in my lounge pants. It was a wonderful day.

Sometimes I just need a day to do absolutely nothing. Catch up on some emails, my fave blogs, and brainless TV while being cozy up on the couch with a hot cup of tea, a fuzzy blanket and some good cookies. Its kind of like hitting pause on the stressors of life, and recuperating the life force thats needed to get through it all.

Yes. It was that kind of week, requiring that kind of day. Requiring a lot of cookies.

These lemon cookies are light, and yummy and go perfectly with a cup of tea. They are also really elegant looking (can you call cookies elegant? Im going with yes), and they are a nice addition to any dessert table or as a gift to a host/hostess.

Lemon Crinkle Cookies


  • ½ cups butter, softened
  • 1 cup granulated sugar
  • ½ teaspoons vanilla extract
  • 1 whole egg
  • 1 teaspoon lemon zest
  • 1 Tablespoon fresh lemon juice
  • ¼ teaspoons salt
  • ¼ teaspoons baking powder
  • ⅛ teaspoons baking soda
  • 1-½ cup all-purpose flour
  • ½ cups powdered sugar


  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice.
  3.  Stir in all dry ingredients slowly until just combined, except the powdered sugar. Scrape sides of bowl and mix again briefly.
  4.  Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
  5. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte.
  6. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Source: Laurens Latest

Hope you enjoy these!

Pasta Bolognese

There are a few classic meals that as a home cook, I still havent made. Ive never made hamburgers, wings, anything with turkey, any sort of pie, or jambalaya.

Yes. Jambalaya is a classic meal in my mind.

These dishes and desserts are on my food to-do-list, but on the top of that carefully crafted  list is Pasta Bolognese the all elusive and sexy meat sauce. HmmmHmmm

While it is a sauce I adore, there is unfortunately just one type of bolognese you can never beat your boyfriends mothers. To be fair, it is pretty awesome, but as Ryan so nicely put it Even if I spend 3 days slaving over my meat sauce, it will never be as good as his moms!

Who wants that kind of pressure?!?! Obviously, I do. And obviously my meat sauce was awesome, and got devoured.

But his mothers was better.

Pasta Bolognese


  • 1 lb lean ground sirloin
  • 2 tbsp olive oil
  • 1 tbsp oregano
  • 1/4-1/2 tsp red chilli flakes
  • 4 cloves garlic, minced
  • 3/4 cup dry red wine
  • 1 can crushed tomatoes
  • 2 tbsp tomato paste
  • 2 tsp salt
  • 1 tsp pepper
  • 1/4 tsp nutmeg
  • 1/4 cup chopped fresh basil
  • 1/4 cup heavy cream
  • 1/4 cup freshly grated parmesan cheese


  1. Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, (until the meat is no longer pink and has started to brown).
  2. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
  3. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits.
  4. Add the tomatoes, tomato paste, salt and pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 25 minutes.
  5. Add the nutmeg, basil, cream, and simmer for 15 minutes, stirring occasionally until thickened.
  6. When serving, add the sauce and 1/4 cup Parmesan to the pasta and toss well.

Note: You can simmer for more or less time, depending on how much time you have. Original recipe calls for simmering for 10 minutes at step 4 and 5, but I found the flavors werent quite ready.

Recipe slightly adapted from Barefoot Contessa 

Enjoy the recipe! And please healthy it up by omitting the cream (doctors orders).