Recipe by Alisa Bressler and Illustration By Sydney Hanson
The morning after a Shabbat dinner, where perhaps too much wine was shared and secrets were spilled, this is sure to brighten your weekend - the ultimate Jewish comfort food!
• 3 eggs
• 1/2 cup milk
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pure vanilla extract
• 2 1/2 tablespoons butter
• 4 slices of challah
• Maple syrup + berries, for serving
• 2 1/2 tablespoons butter
• 4 slices of challah
• Maple syrup + berries, for serving
1. In a baking dish or bowl, beat eggs with milk, cinnamon, and vanilla until blended.
2. Soak one piece of challah at a time into the mixture.
3. Melt the butter in a skillet over medium-low. Add two of the soaked challah slices and cook until golden brown on the bottom, about 2 minutes. Turn and cook until golden brown on the second side, about 2 minutes longer.
A breakfast that is quick, easy, and mini-fridge friend-
• ½ cup old fashioned rolled oats (large flake oats)
• ½ cup milk (can be dairy milk or plant based milk)
• cup plain yogurt
• ½ Tbsp honey (or maple syrup, brown sugar, coconut sugar)
• 2 tsp chia seeds (optional, but I prefer the texture of the oats when they’re added)
• 1 tsp vanilla extract
• Your fruit of choice—we recommend chopped strawberries!
• Optional: granola
• A pinch of sea salt
1. Mix ingredients – First, mix all the base ingredients together in a bowl. These are the rolled oats, milk, yogurt, sweetener and pinch of salt.
2. Assemble – Pour the oat mixture into an airtight container (mason jar or tupperware, or. a bowl with saran wrap).
3. Chill overnight – Place the overnight oats in the fridge overnight to let the oats fully absorb all the liquid (the key to reaching the perfect consistency is letting them sit in the fridge for 6+ hours!).
4. Serve with toppings – In the morning before you serve, give the oats a quick stir. Next, add any favourite toppings (like berries, peanut butter, granola, cinnamon—whatever your heart desires!).
Recipe
by Liz Gonzalez and Illustration by Valerie
LettsI’ve grown up eating Shakshuka for breakfasts and lunch, and I can single handedly credit this dish and my grandmother for my long-standing obsession with crumbled feta and tomatoes. Last summer (2022), I made it for my friends during our hot girl summer cottage get away, and seeing their reactions to the dish I had hyped up to them for so long just was so special. I strongly believe sharing food is a love language, and this is one of my favorite dishes to share- no questions asked.
• 2 tbsp olive oil
• 1 medium onion, diced
• 1 green bell pepper, seeded & diced
• Enough eggs for everyone you’re cooking for (1 or 2 per person)
• 7 medium sized tomatoes, diced (or a 28 oz can of diced tomatoes)
• 4 garlic cloves, finely chopped
• Salt & pepper to taste
• 1 tbsp cumin
• 1/4 tsp chili powder
• Chopped fresh parsley & cilantro to taste
• Feta
1. Saute chopped bell pepper & onion for ~5 minutes in olive oil (medium heat).
2. Add seasonings & garlic (save for the herbs / s&p, those are for later), and cook for another minute.
3. Drain most or all of the liquid out of the can of tomatoes if you’re using canned tomatoes, and add the tomatoes to the pan.
4. Add salt & pepper, and bring the contents to a simmer.
5. Use a spoon to create wells in the pan’s contents-- this is where your eggs will go!
6. Crack an egg into each well, and cook w/ the pan covered until the eggs are cooked to your liking.
7. Garnish w/ crumbled feta (LOTS & LOTS OF IT), and chopped cilantro & parsley!
Recipe by Sheana Tchebotaryov and Illustration by Amelia Tran
Moving out and coming to Kingston as a full time student has had its challenges; however, I was not expecting eating to be one of those challenges. Over the summer, I started working at a daycare. This daycare has a professional cook that prepares two meals and a snack for two year olds everyday. These kids are living lavishly, their meals have included miso cucumber salad, salmon, and homemade chicken and waffles. That being said, the best thing I have had there was something I had never tried
or heard of before, orzo. Not gonna lie, when I first saw it I thought it was rice, but I took one bite and was unbelievably surprised by how much flavor a salad could have. The recipe seemed simple enough, so I went home and tried to make it; to my surprise, it turned out really good and took me less than 20 minutes. This recipe is perfect for students to make in big batches for meal prepping because it’s meant to be eaten cold and leftovers taste basically the same as the day you made it. I hope you enjoy!
• 1 cup of orzo pasta cooked as per the instructions on the package
• 1 cucumber diced
• 1/2 cup of crumbled feta (or as much as you would like)
• 1/4 cup of diced red onion
• 1 cup of diced tomatoes
• 1/4 cup of chopped basil leaves
1. Cook the orzo according to the package. You can either let it cool down in the fridge or run the pasta under cold water to speed up the cooling process.
2. Add all the vegetables and basil to the pasta and mix together.
• 1/3 cup of red wine vinegar
• 1 lemon juiced
• 1 teaspoon of honey
• 1/2 teaspoon of salt (may need to add more or less depending on amount of feta)
• 1/2 teaspoon of pepper
• 2/3 cup of olive oil
3. In a separate bowl, mix all the ingredients in the dressing and then add it to the vegetable and pasta mixture.
4. Add the feta right before you are about to serve if you are planning to eat it over the course of multiple days.
Illustration by Amelia Tran
Lazy ramen, as its name suggests, is the ultimate go-to lazy meal. It has been a faithful companion during those moments when cooking felt like a daunting task, yet ordering takeout seemed unnecessary. The beauty of lazy ramen lies in its simplicity, effortlessly elevating instant ramen into a comforting and flavorful delight. This ramen is best enjoyed during the hectic exam season, between the hours of 12 and 2 am after a perfect after a night out or as a delicious solution when you find yourself running low on groceries.
• 1 clove of garlic, minced
• 1 Shin Ramen package
• 1/2 tbsp Sesame oil
• 1/2 tbsp Chili powder
• 550 mL water
• 1 egg
• Tofu (optional)
1. In a pot, sauté the minced garlic in sesame oil until fragrant.
2. Add the Shin ramen seasoning packet and chili powder to the pot, followed by water, and mix well to create a flavorful broth.
3. Turn the heat to high and bring the water to a boil, letting the broth simmer.
4. In a separate pan, fry an egg.
5. Optional: Cut tofu into cubes and cook them in the pan until they turn golden brown, providing an extra protein boost to your dish.
6. Once the broth has reached a boil, add in the ramen noodles and cook them for 4-5 minutes.
7. Carefully transfer the cooked noodles and flavorful broth into a bowl.
8. Top the ramen with the fried egg and the tofu.
9. Enjoy!
• 1 tortilla
• 1 can of chickpeas
• 1 medium-size onion
• 1/2 a block of Haloumi cheese
(optional)
• Greens (I prefer arugula)
• Hummus
• Any seasoning you’d like (I usually go with salt, pepper, garlic powder, lemon juice, and either paprika or za’taar)
1. Chop onions and begin to cook over medium heat with considerable amount of olive oil.
2. Once onions are golden, add chickpeas and seasoning.
3. Once chickpeas are crispy, add haloumi and cook until crispy.
4. Toast your tortilla wrap and spread hummus.
5. Add chickpea/onion/haloumi mixture into wrap, top with greens, and wrap her up! Yum yum!!!
My best friend who I met on exchange (Sam) showed me a version of this recipe, and I’ve adapted it to become my favourite mid-day fuel. In the midst of a busy school day, I try to emulate the thoughtfulness and elegance of Sam’s recipe into my everyday life <3
Recipe by Alisa
Bressler and Illustration by Jena Williams
Recipe by Khush Sagar and Illustration by Jena Williams
• 1 onion
• 4 regular sized garlic cloves
• 3/4 can of tomatoes (crushed or whole tomatoes will work)
• 1/2 to 1 cup of vegetable stock
• Italian seasoning
• Red chilli flakes
• Salt and pepper
• Heavy cream
• Pasta (any shape but the twists are the best)
• 3/4 cup of Parmesan
• Parsley
1. Roughly chop 1 onion and about 4 regular sized garlic cloves.
2. On medium high heat, sauté onions and garlic until the onions are translucent.
3. Add about 3/4 of a can of tomatoes (If the can has whole tomatoes make sure to crush them with a cooking utensils at this point).
4. Season generously with salt, pepper, red chili flakes, Italian seasoning and whatever your heart desires. (Season a little bit heavier than what you what the final result, I usually just go by taste).
5. Add 1/2 to 1 cup of vegetable stock and stir until combined.
6. Add pasta to salted boiling water at this time.
7. Let sauce simmer on medium high while occasionally stirring.
8. 2 minutes before pasta is finished cooking slowly add heavy cream until desired consistency (I go by taste and I dip a spoon to see how it coats the spoon).
9. Add pasta into the sauce and slowly combine while stirring about 3/4’s of a cup of parmesan.
10. While serving make sure to sprinkle extra Parmesan on top as well as parsley.
11. Pairs well with salad, wine and garlic gread. (Bonus points if the gralic bread is home made).
Recipe and Illustration by Armita Dabirzadeh
This Persian dish holds a special place in my heart, passed down from my mother, who often prepared it as our go-to comfort dish at home. With each savory bite, it brings forward the unmistakable taste of home. I remember learning how to make this recipe during my second year, finding comfort in its familiar flavors and the memories it evoked. Whenever I felt a pang of homesickness or craved
the comfort of Persian cuisine, I would recreate this dish, bringing the essence of home to my own Kingston kitchen. Its ease of preparation and filling nature made it the perfect go-to meal, wrapping me in a warm embrace of nostalgia and delight. Through this recipe, I found not only a delicious meal but a connection to my heritage and the cherished moments shared with my mother in the kitchen.
• 4 Whole Chicken Leg Quarters, Bone-in, Skin-on
• A pinch of Salt
• 1 tablespoon Ground Saffron
• 2 tablespoons Oil
• 1 large Yellow Onion, sliced into half rings
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Ground Black Pepper
• 1/2 teaspoon Ground Cinnamon
1. In a deep pan over medium heat, add the sliced onions and some oil. Sauté until they turn golden.
2. Place the chicken legs in the pan, skin side down, and sear until the skin becomes beautifully golden.
3. Sprinkle salt, ground pepper, turmeric, and cinnamon over the chicken, ensuring both sides are evenly covered.
4. Pour in the chicken broth and turn the heat to high, bringing it to a
simmer. Cover the pan and let it cook for approximately 40 minutes, until the chicken is nearly cooked through.
5. Add in the ground saffron, infusing the dish with its vibrant color and delightful aroma. Cook for an additional 10 to 15 minutes until the chicken is fully cooked and tender.
6. Serve the delicious saffron-infused chicken alongside fragrant white Basmati rice.
• 1 1/2 cup (15 ounce container) whole milk
ricotta
• 3 egg yolks
• 1 cup all purpose flour
• 3/4 cup grated
parmigiana cheese
• 3/4 teaspoon fine sea
salt
• 1/4 teaspoon freshly cracked pepper
1. Drain the ricotta cheese. Press out as much liquid as you can using paper towels.
2. Transfer ricotta into a large mixing bowl. Mix dough ingredients.
3. Add egg yolks and stir ricotta to combine.
4. Add flour, parmigiana, salt, and pepper. Stir until evenly combined. Don’t over mix! Dough will be moist and sticky but should hold together.
5. Shape dough into a round disk.
6. Transfer to a lightly floured cutting board. Sprinkle dough with flour.
7. Cut dough into eight pie wedges.
8. Gently roll each wedge into a log approximately 3/4 inch wide. Cut each log into individual bite sized squares.
9. Lightly dust with flour to prevent it from sticking.
10. Transfer to lightly salted boiling water to cook. Once they float - after about 30 seconds - remove with a slotted spoon to drain.
11. Serve with your favorite sauce!
Recipe by Maeva Baldassarra and Illustration by Valerie Letts
This recipe is a staple in Asian cuisine but as food often goes, homemade is my favorite variation. The earliest memory I have of this dish was self-recorded during my age-7 vlogger phase, although I didn’t actually enjoy the flavor of it all until I hit high school. My death row meal 1000%; I’d ship my dad out for this any day.
Main Dish:
• Rice (cooked)
• Chicken Drumsticks (rinsed)
• Ginger (grated)
• Cilantro/parsley (minced)
• Green Onion (minced)
• Olive Oil
• Salt
Broth:
• Water
• Tomato (sliced)
• Spinach or other assorted veggies (optional)
• Fish sauce
Unique Cooking Items:
• Steamer Pot (double steamer type beat - trust me, these are $15 at the Winners or Walmart if you go hunting)
1. Fill the bottom pot with the water, tomatoes, veggies, fish sauce, and salt (to taste).
2. Place on the steamer basket and put the chicken in it for cooking.
3. Cover the steamer pot and put on high heat. Once boiling, reduce heat and allow for the chicken to cook until completion (approx. 35-40 minutes, but don’t overcook.)
4. While cooking the chicken, prepare the ginger sauce. To start, mix the ginger, cilantro/parsley, green onion, and salt (to taste) in a bowl.
5. Cook oil on high heat until bubbling. Pour into bowl and mix until the ingredients are well incorporated.
6. Once all components are done cooking, assemble a plate with rice and the steamed drumsticks. Add ginger sauce as needed. Fill a side bowl with the broth as an appetizer.
Making Dandelion Jam with my dad was something I waited for all year long in my childhood. Once a year, we would go out and pick 500 dandelions to make a big jar of dandelion jam to last us the year. It has a truly special taste and the process makes you feel like a little woodland creature foraging for herbs.
1. Collect 500 yellow dandelions that are as open as possible, and cut off the stems. Wash them several times in a strainer.
2. Cover the dandelion heads in cold water, and leave them to soak for 12 - 24 hours.
3. Drain the water, and transfer the dandelions to a large pot.
4. Add 2L of hot water + 1 sliced lemon (with its skin).
5. Bring to a boil, then simmer for 15 - 20 minutes.
6. Let it sit for ~30 minutes or more before straining the liquid into a large bowl-- you will be keeping the liquid, not the dandelions. As attached to the dandelions as you may be at this point, discard of them now in any way you wish :-( Then add the liquid back to the large pot.
7. OPTIONAL STEP: add the diced fruit to the liquid if you desire.
8. Add ~800g of sugar, mix well.
9. Boil the mixture, then simmer until thick (~2 hours).
10. Wait until it cools, then pour into a jar (or jars).
Recipe by Sheana Tchebotaryov and Illustrations by Jena Williams
• 500 yellow dandelions-- ones that are as open as possible, & only take the yellow part, not the stem.
• 800g of sugar
• 1 lemon
• optional: add diced fruit (like peaches, pineapples, etc)
Back when we were still in “friend territory” my girlfriend and I had a day planned out on the town. a wholesome excursion to go thrifting, record shopping, the classics for a PLATONIC hangout. EXCEPT i had a crush on her the whole time. yikes! i was really good at playing it cool for the day until out of the blue, she asked to kiss me! and in that moment i had two choices: be normal and take the win, or come up with a weird negotiation and say “fine, but only after we bake a batch of chocolate chip cookies”. super smooth, I know. I’ll never forget the confusion on her face, but we followed through and baked the cookies, and the rest played out as planned!
Recipe by Midhat Mujaddid and Illustrations by Jena Williams
• 1 cup butter , softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 10 oz package Andes creme de Menthe Baking Chips or 9.5 oz bag andes mint chocolates, chopped (about 1 cups)
1. Preheat oven to 350 degrees.
2. In a large bowl cream together butter and sugar until smooth and pale colored. Add eggs and vanilla and beat until mix until incorporated.
3. Stir together flour, cocoa powder, baking soda, and salt; add to butter mixture. Stir in mint chocolate pieces, reserving about a cup for pressing into the tops of the rolled cookie dough.
4. Spoon and roll cookie dough into desired size. Place spread apart on a baking sheet lined with parchment paper or silpat liner. Bake for 10-12 minutes or just until set.
• 3/4 cups oil
• 2 cups oats
• 1 cup flour
• 1/2 cup brown sugar
• 1 tbsp cinnamon
• 1 tbsp vanilla extract
• 4-5 apples
• 1/2 cup white sugar
• 1 1/2tbsp cinnamon
• 1/2 cup milk
• 2 sleeves of graham crackers
• 1/2 cup brown sugar
• 1 stick of butter
• 1 cup of flower
• 1/2 tbsp cinnamon
• Pinch of salt
1. Preheat the oven to 350°F (175°C).
2. Prepare the crust: In a mixing bowl, combine the oats, flour, brown sugar, cinnamon, vanilla extract, and oil. Mix until well combined. Press the mixture firmly into the bottom of a large dessert dish to form the crust.
3. Bake the crust in the preheated oven for 18-20 minutes or until the edges start to brown. Once done, remove
the crust from the oven and set it aside to cool while you prepare the other layers.
4. Cut the apples into cubes and set them aside.
5. Prepare the filling: In a separate bowl, mix together the white sugar, cinnamon, milk, and apples until well combined. Pour the filling mixture evenly over the crust.
6. Make the streusel: In another bowl, crumble the graham crackers and mix them with brown sugar, butter, flour, cinnamon, and a pinch of salt until it forms a crumbly texture.
7. Pour the streusel over the filling, spreading it evenly.
8. Bake the dessert in the oven for
30-35 minutes or until the streusel becomes golden brown.
9. Once done, remove from the oven and allow it to cool.
10. Serve your delicious apple crumble dessert with a scoop of vanilla ice cream. Enjoy!
by Armita Dabirzadeh
Illustration by Sydney Hanson
My childhood best friend’s mom Julie used to make these chocolate chip cookies all the time! They were insanely delicious, and despite her sharing the recipe with my mom many times could never really be replicated by anyone else. We would always look forward to late-night sleepovers where we could sneak as many of those cookies as we wanted to. I started making these cookies all the time in high school and finally discovered her secret of adding a bit less flour than called for! They have never truly matched up to her’s though. Julie passed away a few years ago, and this is only one of the many legacies she left behind! Every time I make these I think of her, and it’s always a fond memory to talk about when we all get together.
• 2/3 Cup of Butter (melted)
• 2 Cups Brown Sugar
• 2 Eggs
• 2 tablespoons of hot water
• 2 + 2/3 Cups All-purpose flour
• 1 Tsp Baking Soda
• 1 Tsp Baking Powder
• 1/4 Tsp Salt
• Chocolate Chips
1. Preheat oven to 375 degrees.
2. Mix melted butter, brown sugar, eggs, and water until combined into a smooth mixture.
3. In a separate bowl mix 2 1/3 cups of flour, baking soda, baking powder, and salt.
4. Add to the mixed wet ingredients and mix until combined.
5. Here is the trick! You want your cookie dough to be “”wetter”” than usually called for, but if it’s too ‘wet’ to form complete dough balls, add the other 1/3 cup of flour! Add your chocolate chips, and put in the oven for 8-10 minutes!
Illustration by Sydney Hanson
This sangria is intended to be shared with your friends and is a guaranteed way to start off your Saturday night on a good note (warning: excess amount of this recipe may result in less-than-ideal Sunday mornings)
• 1 bottle of white wine (2 if you are serving a larger group)
• 2 coolers of some sort of peach, apple, or lemon variety.
• 1/2 bottle of club soda (can be regular, or flavored)
• a bag of your favourite frozen fruit (peaches and berries make for a great addition)
• ice
• lemon slices for garnish
Recipe by Liz Gonzalez
Illustration by Valerie Letts
1. fill up a large pitch of ice and your bottle of white wine.
2. add your two flavored coolers and club soda.
3. mix in your frozen fruit, stirring to ensure that your sangria is mixed.
4. add your garnish!
5. Pour your sangria into glasses and enjoy! This recipe serves 4-6 people.
• 1/2 tablespoon matcha powder
• 50 ml boiling water
• 50 ml oat milk
• 2 pumps vanilla
1. Put water to boil
2. While the water is boiling, sift the matcha powder into a bowl to remove any clumps.
3. Pour 50 ml of the boiling water into the bowl with the matcha powder. Use a bamboo whisk or a small whisk to mix the matcha and water together until the mixture becomes frothy and well combined.
4. Fill a cup with ice cubes to your preferred level.
5. Add 2 pumps of vanilla syrup to the cup with the ice. You can adjust the sweetness to your taste by adding more or less syrup.
6. Pour the prepared frothy matcha into the cup over the ice and vanilla syrup.
7. Finally, add 50 ml of oat milk to the cup. You can use more or less milk depending on your preference for the strength and creaminess of the latte.
The iced matcha latte holds a special place in the heart of the muse team. It has become a cherished staple for us while we work tirelessly on the magazine. It’s a refreshing and invigorating drink that keeps us going, no matter the time of day. Whether it’s the antioxidants in the matcha powder or simply the magical aura of Cogro, we know the muse team will always have their matchas to fuel their creativity and passion for the magazine.
Recipe and Illustration by Armita Dabirzadeh
(Makes one mojito) -- needs a muddler
• Simple syrup: equal parts hot water and sugar, dissolved (about 3/4 of an ounce)
• 1 lime cut into wedges
• 3 strawberries, cut in half
• 5 mint leaves (or to taste), one mint sprig for garnish
• 1.5 ounces of white rum (or to taste)
• Crushed ice
• Soda water
Instructions
1. Start by placing mint and simple syrup into glass
2. Place lime wedges and strawberries on top of mint leaves and muddle to release the flavour and oils of the mint
3. Fill glass with ice to the top and add rum
4. (Optional) shake the contents of the glass
5. Top up with soda water
6. Garnish with a mint sprig
Recipe and Illustration by Armita Dabirzadeh
• 2 oz. whiskey
• 3/4 oz. fresh lemon juice
• 3/4 oz. simple syrup
• 3/4 oz. passionfruit juice
• 1 egg white (optional)
• Orange slice or maraschino cherry (for garnish)
1. Fill a cocktail shaker with ice.
2. Add the whiskey into the shaker.
3. Pour in the freshly squeezed lemon juice.
4. Add the simple syrup into the shaker.
5. Pour the passionfruit juice to the mixture.
6. If desired, add 1 egg white to the shaker for a frothy texture (optional).
7. Close the cocktail shaker tightly and shake vigorously for about 15-20 seconds.
8. Strain the contents of the shaker into a chilled glass.
9. Optionally, garnish the drink with an orange slice or maraschino cherry.
10. Serve and enjoy your refreshing Passionfruit Whisky Sour!
I am going to be fully transparent, I’m not totally sure if this is actually a Shirley Temple because I’ve never ordered one as an adult. However, I had this drink when I was 9 at a wedding with an open bar and they told me that’s what it was called so we’re going with that. There are a million reasons why one would decide not to drink, maybe you have a 8:30 class the next day, maybe you are the designated driver, or maybe you are a Concerta girly like myself and are scared of having a seizure. Regardless, mixing drinks is fun and its even more fun when you don’t have to worry about hangxiety. There are a few different ways I make this drink and each way has it’s own reasoning so feel free to customize to your preference.
1. Add grenadine into the bottom of an empty cup.
2. Add ice, then slowly pour over your chosen drink base (this makes it pretty an layered but mix it after to taste better).
3. Garnish with a cherry and mint leaf to look fancy. *If you want it to be alcoholic, add 1oz of vodka
Options for drink bases
(1 cup or 3 quarters of a red solo cup)
• Sprite/7UP (this one tastes the best but it is very sweet so if that’s not your thing, beware)
• Ginger-ale (this is really good if you’ve already had a drink earlier in the night and are feeling nauseous)
• Soda water (if you don’t want it to be super sweet soda water is the way to go, I would add a little extra grenadine though)
Add ins Garnish
• 1-2 tablespoons of grenadine
• Ice
• Maraschino cherry
• Mint leaf
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“CHEFS”
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Amelia Tran
Armita Dabirzadeh
Sydney Hanson
Jena Williams
Alisa Bressler
Liz Gonzalez
Sheana Tchebotaryov
Pearla Abdulnour
Armita Dabirzadeh
Khush Sagar
Maeva Baldassarra
Dalena Vo
Midhat Mujaddid
Keon Smith
Aglaia Joithe