Category Archives: Recipes

Best Oven Potato Wedges

Friends, after much research, trial, and error, I am happy to finally share with you my method of making the best potato wedges right in your oven.

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You know the kind that are crispy on the outside and soft on the inside. No deep frying necessary and perfectly paired with a burger, slab of steak, or breaded fish.

No pussyfooting around today. Let’s get to it.

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1. Set your oven to 450F. It’s hot, I know. Bonus points for taking this photo at noon on the nose.

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2. Put a pot of water on the stove to boil.

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3. Grab your potatoes. The kind of potato for this method doesn’t really matter, that’s what is so fabulous about this method. Just you know, don’t go sweet potato on me.

For today, I used 8 small/medium potatoes which was about 2.25 lbs on my home scale. Makes enough for about 4 side dish servings.

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I peel my potatoes because of that whole immunosuppressed business, but you can leave the skin on if you like it. I otherwise usually do. Cut into wedges and wash well! If wedges aren’t your thing, this also tastes great for potato roasties (what I consider to be cubes).

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4. By now your water should be at a rolling boil, so put your potatoes in there to parboil for 5 minutes only!!!

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Basically until just fork tender but still too firm to eat as is. You don’t want them cooked all the way through or they just stay mushy and get crumbled in the next step.

5. Drain the potatoes and put into a mixing bowl with:

  • 1 tbsp oil
  • 1 egg white
  • salt & pepper to taste
  • any other spices you like

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I experimented with spices and my favourite by far is infused oil. This particular bruschetta kind has oregano, basil, and garlic in it. I find when you add herbs to potatoes they burn in the oven, but oil flavoured with them won’t! You don’t have to buy fancy stuff either, just put some dried herbs and spices into a small jar of olive oil for a few days.

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6. This part is important: spray your baking pan. The egg whites will make the potatoes stick, even though they’ve been tossed in oil. You need extra grease on the bottom.

7. Bake for 20 minutes, flip potatoes, then bake for another 15 minutes until brown and starting to crisp on the edges. Potatoes don’t burn as quickly as some other vegetables, so I leave them in until the corners start to turn a little black.

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I’ve made these at least 10 times over the past few months and the following steps lead to crispy, pillowy, perfectly cooked oven fries every single time. No deep frying needed.

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Gotta save my calories for the vat of ketchup and mayonnaise these get dipped in.

Off to see my oncologist today to get cleared for what will hopefully be my final round of chemotherapy. And nothing soothes a chemo belly like a tray of fries right out of the oven.

Lung Update + Will It French Toast Round 3

Good news friends! I (finally) got to meet with a respirologist yesterday, who said my lung function is almost back to normal!

You may recall that two months ago I found out one of my chemo drugs was poisoning my lungs. A side effect called Bleomycin lung toxicity. It’s pretty serious. It can cause permanent damage and even be fatal. At the time I did a pulmonary function test that I could barely get through thanks to my inability to take a proper breath without coughing. But the test I took last week showed my lung function has improved by 100% in some areas!

Clearly, I knew I was doing better just from how my lungs felt throughout the day. But I’m no doctor, so it was nice to have confirmation from one. My biggest fear was that I’d have lung damage that would prevent me from exercising in the future, but the respirologist said my lungs are in good enough shape to run now if I wanted to. My oncologist however won’t let me until I’m done chemo, which I guess makes sense. But I so badly just want to pick my feet up off the ground and move fast when I’m out on my walks every day. I’ve got a need to run run run.

I also got to watch the respirologist pull up my scans and x-rays from over the past 5.5 months which was both neat and surreal. No matter how many times I talk and think about a giant mass in my chest, it is still weird to see a picture of it clouding around my skeleton. Everyone is impressed by how fast it’s shrinking (thank goodness, because they were also horrified by how large it was). Fast to grow, fast to shrink maybe?

Here’s hoping it’s gone by the time I get my PET scan next month. I’m getting nervous I may need more chemo.

Blathering about my health aside, I have a decidedly unhealthy breakfast treat to share with you today.

Well, it depends on your version of unhealthy. Croissants? Okay, kind of unhealthy (read this post to find out why). Turning croissants into French toast? Okay, maybe still kind of unhealthy. But in order to “balance” things out, I cut them in half and soaked them in egg whites and cinnamon. Straight up protein to my butter and pastry. And treating yourself to something delicious? Healthy!

Add this to my ongoing list of “Will it French toast?” experiments. The result was FANTASTIC. So buttery. A great way to use up croissants that are going stale. I think this would be a fun treat to add to the Christmas breakfast lineup this year. I would recommend not over-soaking the croissants, as the dough can easily get mushy. And don’t cook them in a overly hot pan, as the outsides are more likely to brown.

With that, I am off. I’ve been a bit of a busy bee these past few days because I’ve been feeling so well. But today I’m laying low to recharge and save up some spoons. Have a good one!

I’m Fine

…Two words I’d be happy to never have to utter again.

This is a topic a lot of people have written about and I heard of after first getting diagnosed with cancer. I laughed at it, but now that I am in the thick of things, I truly understand it. So I’ve decided to throw my own two cents in. I don’t think it could hurt to remind people on the outside for the gazillionth time that I am actually quite fine.

Since first being diagnosed with lymphoma, I’d say 30% of the words that come out of my mouth have been used responding to the question “How are you?” Everyone wants to know. I know it comes from a place of concern and caring, but I would like to point out that answering this question is exhausting and frustrating for a sick person. And who wants to exhaust a sick person?

I am not sure what kind of response people expect from such a loaded question. For one thing, I am 25 years old and getting treated for cancer. That really sucks. Should I say I woke up feeling like I’d been put through a car crusher? Should I say I haven’t been to a bar in 6 months and I could really go for a drink? Should I say I’m scared I won’t be able to run again? Or that I thought a lot about death today?

Overall though, despite everything, I AM FINE. You’ve heard it before, and I will tell you again, human beings have an amazing ability to deal with things. I’ve heard people say they could never go through something like this, but yes, yes you could. Because when your only choice is to live through it or die, you suck it up and choose the former.

That is why I am honest to goodness just fine. Because I wake up every day, yes feeling like crap, but still happy to be alive. You don’t want to hear about my aches and pains or how many times I thought I was going to barf. I woke up and still had a life to live. It’s not “great” because I’m still not happy about this cancer thing, but overall it’s a solid fine. There are still a lot of enjoyable things in my days as well.

I have complained about this enough that my friends and family have nicely stopped asking me so much. I tell them that no news is good news, and that if I’m not outwardly complaining or talking about my health, then assume nothing has changed.

It’s not answering the same question over and over that irritates me. It’s that the question itself is a constant reminder that I’m sick and in this situation. It’s like one of my other most hated questions – “On a scale of 1 to 10, how would you rate your pain?” I hate that because it forces me to focus on my current pain and then try to attach a measure to something I always considered to be immeasurable.

Sometimes a simple “How are you feeling?” can be a harsh reminder that I am not feeling well, and force me to trivialize the severe situation I’ve found myself in.

So in other words, “I’m fine” is my way of brushing the whole thing off.

Instead I much rather talk about things like current events, movies, music, food, and cute things my dog did today. So how about we finish this off with some food?

Butternut Squash Sauce

The photos of this sauce are a little misleading, but I will get to that. What is Squash Sauce you ask? A creamy, garlicky pasta sauce made with pureed butternut squash. Created because my food restrictions were getting me down, I’m still craving homestyle foods, and I wanted a way to sneak more veggies in.

Ingredients:

1 large butternut squash

1 head of garlic

2 tbsp butter

1 onion

1 cup 10% cream (milk works too, but I haven’t tried it with non-dairy)

2 tbsp flour

1/2 tsp salt

1/2 tsp pepper

1/2 tsp ground nutmeg

Directions:

Pre-heat oven to 425F

Slice the tip of the head of garlic off like you would slice the end of an onion off. Wrap in tinfoil with a little oil.

Wash, peel, and cube the butternut squash, spread on baking sheet with wrapped garlic and put in oven for about 20-25 minutes or until browned.

While squash and garlic are roasting, chop onion. Heat a medium sized pot to low-medium heat, melt butter, and slowly cook onion until soft (about 15 minutes).

Add flour, spices, and cream to pot and whisk non-stop (making sure to scrape the bottom with whisk) for about 10 minutes or until thick like a gravy.

Once everything is ready, put it in a blender (including ALL of the garlic, peeled of course) and puree. Makes about 2-3 cups of sauce.

Now I can tell you I cheated taking the pictures. I always make my food for dinner when there’s no sunlight, so I photograph the leftovers the next day. And here you can totally tell! It was much creamier and dreamier the night of serving, although did still hold up well the next day. The texture just changes a bit in the microwave, much like mac n’ cheese or alfredo.

I served mine with egg noodles, salmon, and a whack of veggies, but the butternut squash sauce got lost a little. I would recommend tossing it with fettuccine or fusilli, then serving it as a side to something like chicken or tofu with steamed veggies. That way the flavours really get to shine. I can’t wait to make this again with maybe homemade pasta!

Now I am into the “good” two weeks of my chemo cycle where I am free of any additional poisons for a while. My body is getting to recover and I sometimes get a small glimpse of what it’s like to be my old self again. So yup, in case you were wondering, I am totally FINE.

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