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Taco Party! | Fish Tacos with Lime Crema and Mango Salsa | One Cook, Two Books

I think that my favourite time to cook food is when I’m cooking for a crowd.


Yes, cooking for myself is nice. I can take my time and I don’t have to worry about what other people think. But… there’s something about making food for people. I love getting to serve my family and friends and know that what they are enjoying is something that I worked hard to put an effort into.


This evening’s dinner is one of those times. The best part was that it was easy, too! I made Mina’s Fish Tacos with Lime Crema as well as her Mango Salsa and it was surprisingly a lot easier than I expected it to be.

There was a decent amount of ingredients for the recipe, but, surprisingly enough, it was actually incredibly easy to make. I feel like I want to say it may be one of the easiest recipes I’ve made thus far!


After getting the fish in the oven I was able to make the crema in a matter of moments, and the mango salsa was easy as well. Honestly the most time consuming part of the entire thing was cutting the mangoes, and that was easy too!

So that’s that. I set it up the way Mina suggested: Party Style. I set up the fish and salsa with avocado, radishes, the crema, and some romaine lettuce. My mom also made this weird dish that’s from the 1940s. It’s called “pressed chicken,” where you basically make your own gelatin stock with chicken bones then let it solidify around shredded chicken. It essentially just tasted like cold, shredded chicken.


I have to say, I was regrettably not a fan of the flavoring of the fish. I’m usually okay with cayenne pepper, but it was way too powerful for the fish and made the entire thing way too spicy. It overpowered the other flavours that I was oh so excited to be able to taste! Having said that, I only had one fish taco and then also made one chicken taco.


The mango salsa, on the other hand, was perfectly appetizing. I was nervous at first because the recipe called for a jalapeno pepper, and I’m a bit sensitive with spicy food. Even so I mustered up the courage and threw it in there. Sure glad I did! It added just the right amount of flavour. Because I’m not sure when I’m going to be needing mango salsa again, I plan on reducing it into a jam. Going to try and do that tomorrow!

Anyhow, Mina Stone did it again! The lime crema was to die for. The fish was easy to make. The mango salsa was delicious. I can’t wait to see what else is in store this week!

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Saying Goodbye with a Falafel Party | One Cook, Two Books

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Dinner Party Round Two | One Cook, Two Books

After yesterday’s meal prep, I was quite terrified to dive into tonight’s cooking. Though the family explained it was okay for us to eat out, I was determined to cook them yet another delicious dinner. I knew that nothing would match up to how laborious the meal prep was yesterday, so I was quite confident in my skills that I would be able to make them two simple dishes: Makaronia Me Kima, and Early Spring Salad with a Tangy Sour Cream Dressing.


I actually planned out the production of this meal in an incredibly _____ way. It was so well planned, in fact, that I was essentially done by the time my family came back from being out!


Let us begin, shall we?


Part 1 – The Meat Sauce

Makaronia Me Kima is also known as Cinnamon and Clove Meat Ragu. The recipe was incredibly self explanatory. I also had a little helper read it to me (thank you, little brother Jake) while I stayed by the stove to ensure that everything went as fast as possible.

Easiness: 4/5. The onions literally killed my eyes as I sliced them, and it took quite a while for me to slice the onions. Those are my only complaints though!

Taste: Absolutely phenomenal. I ended up reading the intro of the book again before cooking. Mina Stone is described at one point as eating very slowly, almost in a trance as she ate her food. I decided to try out this “slow eating” taste test and it actually worked very well! I was able to catch the subtle flavours of the meat that I don’t taste when devouring it super fast. Pretty. Dang. Delicious.


Part 2 – The Salad Dressing

So as the meat cooked, I decided to work on the salad next since I knew how fast the pasta would cook. I was too nervous to set up the entire salad all at once, so I thought that I would start out by just making the dressing and letting it sit there. I originally intended on making a Green Goddess Spinoff dressing, but instead stuck with the original Tangy Sour Cream Dressing recipe in the book because, well, Master Mina says that’s what is best! It was super easy to make. I did not have sour cream, so I used the remnants of my buttermilk and some plain yogurt instead.

Easiness: 5/5. Mix three ingredients together then add salt and pepper? The only way this could have been difficult is if… wait… oh yeah. There is no way.


Taste: Really good! It was a very simple lemon yogurt dressing. I almost convinced myself to add poppyseeds and make it a lemon poppyseed dressing but didn’t want to alter the recipe too much. Maybe I’ll make another salad tomorrow and just add some poppy seeds to that dressing…


Part 3 – The Salad

Meat still cooking, dressing done. All that was left was to prep the salad and cook the pasta. Still knowing how fast the pasta was going to be, I decided I would set up the salad. I decided on the Early Spring Salad because, well frankly, the picture looked absolutely beautiful. It was rather easy to make, and took up the perfect amount of time to prep all of the vegetables. It was all very simple and very therapeutic. Plus, this recipe gave me a chance (like with the olives) to try something new! I got to try all different sorts of delicious vegetables in a salad, something I don’t normally do since I do not normally eat salads.

Easiness: 4/5. It was a little time consuming to cut all of the vegetables, but even so it all worked out since I spent just the right amount of time with this dish.

Taste: This was an absolutely delicious salad. Especially with the dressing. After a while of eating it I even threw some blueberries in because I thought it needed something a little sweet to offset the tang from the dressing. Best. Decision. Ever.




Part 4 – The Pasta. Easy Peasy. No Description Needed.

But I’ll give a description anyway. Boiled some water. Cooked some pasta. Put it in some pretty bowls. Bam.

Easiness: 5/5


Oh! Speaking of which, I did another really fun layout for the dinner. Besides dividing the pasta into two beautiful bowls, I also laid out a whole bunch of sides: pesto, snap peas, radishes, blueberries, cauliflower salad, and my dad’s famous garlic bread. It was all absolutely delicious.


Mina, you did it again. Your recipes created one heck of a dinner party! I thank you.