Entries Tagged as 'Uncategorized'
March 5th, 2012 · No Comments
Health and Wellness at U of T and Hart House are working together to bring you FRUGAL FEASTS - THE $25 / WEEK FRESH LIVING PLAN! Enjoy a full sampling menu showcasing delicious dishes that won’t empty your wallet!
Looking for ways to stretch your dollar at the grocery store? Join Lesley Stoyan from the Daily Apple as she presents her $25/Week Fresh Living Plan and provides strategies on how to eat well on a budget.
When: Thursday, March 8, 2012 - 6-8pm
Where: Music Room, Hart House
Cost: Students $8. General public $32. Register early as seating is limited.
February 13th, 2012 · No Comments
Join us for discounted menus in celebration of Black History Month!
Monday, Feb 13, 2012
Innis Cafe - Jamaican Jerk Chicken, Rice and Beans with Creamy Coleslaw
Canada Room (St. Mikes) - Southern Fried Chicken, Collard Greens, Grits
Tuesday, Feb 14, 2012
Sid's Cafe - Jamaican Jerk Chicken, Rice and Beans with Creamy Coleslaw
Veda (Sandford Fleming and Multi-Faith Centre) - East African Vegetable Stew and Cumin Scented Rice
Wednesday, Feb 15, 2012
Robarts Cafeteria - Southern Fried Chicken, Collard Greens, Grits
Howard Ferguson Dining Hall (University College) - East African Vegetable Stew and Cumin Scented Rice
New College - Full Menu
Thursday, Feb 16, 2012
Canada Room (St. Mikes) - Southern Fried Chicken, Collard Greens, Grits
Chestnut Residence - Southern Fried Chicken, Collard Greens, Grits
Medical Sciences Building Cafeteria - East African Vegetable Stew and Cumin Scented Rice
Friday, Feb 17, 2012
Wymilwood Cafe - Jamaican Jerk Chicken, Rice and Beans with Creamy Coleslaw
February 6th, 2012 · No Comments
To honor Aboriginal Awareness Week, different food providers on campus will be serving an Aboriginal themed lunch.
Menu: Three Sisters Soup and Corn Biscuit
Price: $3.00 plus tax
Date: February 8, 2012
Locations: Canada Room (St. Mikes), Sid's Café, Robarts Cafeteria, Medical Sciences Building Cafeteria, Innis Café, New College Dining Hall, Howard Ferguson Dining Hall (University College), Wymilwood Café (Victoria)
Also, check out the events being hosted by First Nations House: http://www.fnh.utoronto.ca/pdfs/Aboriginal-Awareness-week-2012---Tab.aspx.
January 20th, 2012 · 2 Comments
Celebrate the Lunar New Year on January 23, 2012 (Monday) with a special lunch!
BARBEQUED PORK WITH STEAMED RICE AND SAUTEED BOK CHOY ($6.95) at
Robarts Cafeteria, Sid's Café, Medical Sciences Building Cafeteria, Chestnut Residence Dining Hall, New College Dining Hall, University College Dining Hall (Howard Ferguson Dining Hall), St. Mikes (Canada Room), Wymilwood Cafe (Vic)
ORIENTAL VEGETABLE, TOFU AND SHITAKE MUSHROOM ON CHOW MEIN NOODLES ($6.95) at
Wymilwood Cafe (Vic), St. Mikes (Canada Room), University College (Howard Ferguson Dining Hall), Veda at Multi Faith Centre, Veda at Sandford Fleming.
January 16th, 2012 · No Comments
January 12th, 2012 · No Comments
Exciting news: Toronto's popular food truck event is coming to UofT! You may have heard about Food Truck Eats on Food Network's Eat St. or in the Globe and Mail. Or you may have seen the event mentioned on Twitter under #FoodTruckEats.
If you have heard about them, come out and support Toronto's gourmet food trucks! And if you haven't heard about them, come out and check out what all the buzz is about.
The following trucks will be out with delicious eats and big smiles: Cupcake Diner, Blue Donkey Streatery, el gastrónomo vagabundo, Gorilla Cheese.
Here is the facebook event for regular updates: https://www.facebook.com/#!/events/147411612037558/
The UofT Edition of Food Truck Eats is taking place on January 26, 2012 (Thursday), from 11am to 3pm on Willcocks Common.
January 6th, 2012 · No Comments
Welcome back UofT!
It is a new year, new courses, new text books, and new meal plans! Last semester, we took over campus-wide commuter meal plans, and changed things up a bit. Feedback from you, the students, had been great. It has helped us improve the purchasing process, and bring better deals to you. Overall, the UeaT meal plan students are a happy bunch. They get coupons for freebies, discounts on meals, and can eat practically anywhere. They are also the first ones to find out about our special events and sales.
The second semester UeaT meal plans can now be purchased on our website: www.mealplan.utoronto.ca or in person at Robarts January 9 to 13, 2012. If you haven't already purchased your meal plan, here are some reasons you may want to get one:
Discounts: We offer discounts like free muffins or "buy one-get one free" deals to UeaT meal plan subscribers. We also send awesome coupons for freebies to those who sign up for meal plans. And all except one meal plan are tax exempt. All of this results in extra change in your pocket.
Convenience: We load the UeaT meal plan dollars onto your Tcard. So you don't need to worry about change or debit cards or credit cards.
Quick: It doesn't matter which part of campus you are at. You can pop into any cafe or dining hall or food court and pick up something to eat. You don't need to walk from Queen's Park to Spadina anymore...its easy to eat anywhere now. By the way, there is a list of participating locations on the website: www.mealplan.utoronto.ca.
End of the commuter-residence dichotomy: UeaT meal plans don't care if you live in residence or if you commute to campus. All commuter students can eat at residence dining halls. If you are near New College or Chestnut, you can pull out your Tcard and eat at these all-you-care-to-eat buffet style dining halls. And if happen to be walking by University College, you can pop in for some amazing food in the gorgeous Howard Ferguson Dining Hall. You can also eat at any of the retail locations on campus.....Robarts, Sid's Cafe, Starbucks, Tim Hortons, Second Cup, Veda, Sammys, etc.
Bonus: If you sign up for one of the UeaT Meal Plans, you get to be a part of our large UeaT family. You can pop into our offices for a chat or a coffee, or give us a call to talk about your favorite food. Or if you are shy, you can sit back and read the food news we send out every week.
So, sign up for a UeaT Meal Plan this week! Not sure about which one is right for you? Give us a call: 416-581-8182. Or send us an email: email@example.com.
January 3rd, 2012 · No Comments
December 9th, 2011 · 1 Comment
The top three brownies in each category were:
Healthy Brownie: Adrian Berg's Delicious & Nutritious Healthy Brownies (with apple sauce & quinoa flour!)
Local Brownie: Rebecca Li's Butternut Squash Brownies with Cream Cheese Swirl Topping
Sinful Brownie: Sara Lee's Pretzel-topped Peanut Butter Cheesecake Cocoa Brownies
Congratulations to all of the finalists! And a special congratulations to Sara!
Since many of you don't really know Sara, here are some interesting things about Sara and her brownie.
In 5 words, who is Sara Lee?
Not a corporation.
What do you want to be when you grow up?
Many things: a good friend, a wife, a mother, a medical doctor, a teacher, a blessing...
Did you major in brownies?
Double major: brownies and cheesecake.
What inspired you to submit this recipe?
My favourite desserts are cheesecake and brownies, and I love peanut butter and salted sweets, so I combined them all!
Chocolate or vanilla?
What is the worst thing you've ever eaten?
anything gone bad: cheese,oyster mushrooms, sour milk...
What is the best thing you've ever eaten?
I think my answer to this would vary according to my mood, but right now: cookies-and-cream cheesecake!
Who is your favorite chef?
Heidi Swanson (101 Cookbooks)
What is your baking tip for your fellow students?
For brownies? Do NOT overbake!! (unless you like dry, cakey brownies)
If I was a sleep deprived, starving student on a budget during exams, what would you tell me to eat?
Dahl, or any kind of curried legume-vegetable mixture. And brownies.
And last but not least, here is Sara's brownie recipe so you can make it at home!
Peanut Butter Cheesecake Topping: 4 ounces cream cheese, softened (about 1/2 block)
1/3 cup natural peanut butter
2 tabelspoons sugar
1 egg yolk
1 tablespoon milk
Brownie: 10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup plus
2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 (heaping) teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
1 cup (more or less, according to taste) of coarsely crushed pretzel pieces
Preheat oven to 350 F. Spray an 8-x-8-inch baking pan with cooking spray, and/or line with wax paper. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and cream cheese on medium until combined. Add the peanut butter to the bowl and beat to incorporate fully. Finally, mix in the egg yolk and milk until the cheesecake batter is smooth; set aside. These steps can also be done by hand, if you do not own a stand mixer (as I do not). Combine the butter, sugar, cocoa, and salt in a heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It's OK if it looks kind of lumpy. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Smooth 2/3 of the brownie batter in the bottom of the prepared baking pan. Add the cheesecake batter on top and smooth to form an even layer. Drop the remaining brownie batter by spoonfuls on top of the cheesecake and then use a knife to swirl the two together. Bake for 25-30 minutes (do NOT overbake!), or until a thin knife inserted in the center comes out with just a few moist crumbs attached. Remove the pan to a cooling rack, and while still warm, top with pretzel pieces and squish in slightly. Once cooled (but no need to wait till they are cooled completely! these are also great slightly gooey, although granted, difficult to cut), cut and enjoy! Note: I haven't tried this yet, but I imagine the pretzels can be sprinkled on top of the brownies before they go into the oven, and baked right into the brownies!
December 5th, 2011 · No Comments
When it comes to variety, quality, and forward thinking about food, New College Cafeteria is at the top of the class. New College Cafeteria, located on the western edge of campus, offers a fantastic buffet for students with or without a meal plan (meal plan holders save the tax!). For a flat rate, the Cafeteria offers numerous food options to choose from. Patrons can enjoy food from multiple stations, including a salad bar, international selections, a grill, a specifically vegetarian and vegan station, and others, giving quite a wide selection.
Many of the ingredients used are LFP certified, meaning they are locally produced under sustainable farming conditions, something which is beneficial to both farmers and consumers. Organic milk is available from a machine, and gluten-free foods are available as well. Overall it is a very accommodating selection of food available.
New College Cafeteria believes that school is already filled with decisions and worries as it is, and that food is something to which no anxiety should be attached. The kitchens at New College Cafeteria are designed to be very open, allowing customers to see their food being made in front of them. Not only that, but the ingredients used in a dish, as well as its nutritional information, are available on screens above each station. To increase transparency, a list of which produce items are grown locally is made available every week.
In addition to issues of nutrition and transparency in food preparation, New College Cafeteria engages in environmental stewardship initiatives. The cafeteria has been tray-free for the last few years in order to save washing trays which are hardly used. Students scrape off their plates into the garbage before putting them on racks to be collected, a practice which makes waste visible to consumers and discourages taking excess food. When chemicals and soaps are used, they are 'green' chemicals, that is, chemicals which are not as harsh to the environment as common cleaners are.
Not only does New College have their own meal plan, in monthly or semester-long increments, but it is also part of the campus-wide St. George meal plan, a new option that gives students a large variety of cafeterias to choose from on campus.