Jen Cantin

Jen Cantin

Jen Cantin is a 2011 graduate of Clark University who majored in English and Journalism and moved to Philly just ‘cause. Her least favorite but most used cooking ingredient is cat hair. Next is cumin, which smells like feet. She is a good person because she flosses multiple times a week and sometimes recycles batteries. If these things entice you to the max, check her out on Deep Fried Epiphany and twitter.

Best Breakfast: Anything smothered in the natural miracle of a gooey, delicious egg yolk

Favorite Dining Hall Food: Bacon and spinach alfredo pizza. They nailed it so hard.

Best Meal You've Ever Cooked: Fried chicken dinner with fudgesicles for dessert

Ideal Date Meal: Chocolate chip pancakes, for some reason

Culinary Pet Peeve: Dry, gigantic, calorie-wasting sub rolls

The Food Matters Project: Crisp Rice Cakes with Stir-Fried Vegetables and Chicken


This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!

This week’s post was chosen by yours truly, Small Kitchen College. I personally chose it for two reasons: 1. Crispy. 2. Brown. I’m always looking for foods coated in that brown, crispy layer of fry but are slightly more okay to eat health-wise. Humans like fried foods. The rest is just damage control. These are facts….


Sweet Dreamin’: Open-Faced Peach-Maple-Mascarpone Sandwich for One


SWEET: Open-Faced Peach-Maple-Mascarpone Sandwich for One
MAIN INGREDIENT: Peach, Maple Syrup, Mascarpone, Bread
GOOD FOR: Mid-afternoon snack or late night cravings

Today I bring you the exciting notion of dessert for one: a solitary dessert journey that you share with no one, because frankly it’s none of their business. I’m probably not the first one to bring you this notion, but I am in fact the first one to do so in this particular post. Like this small accomplishment, dessert for one is a small victory over apathy in your life.

If you’ve heard all this talk about eating unprocessed


Healthy Homemade: Vegan Summer Picnic Salad


I’m a mix-all-the-food-together person, as are I believe exactly 50 percent of us, which is why there can never be peace on earth. This salad mixes together everything at the summer barbecue all in a light dressing for colors, textures and flavors galore. Potato salad, corn on the cob, green beans and barbecue are all here, and yes they are all vegan.

As an omnivore who recently tried tofu via the BBQ tofu recipe below, I decided to include it here cause I enjoyed it very much! Omnivores eating a strictly omnivorous diet for the day can use


Five Ingredient Feast: Quick Green Bean Chicken Salad Croissant


Sometimes you just want to put green beans in everything, you know?

This here is a little ditty to whip up around lunch time cause it’s quick and substantial. It has a nice crunch from green beans and almonds and a slightly different feel with cream cheese as the stick-together ingredient instead of mayo. Scallions or chives add an extra freshness, and salt and pepper finish the deal up simple and right. You can probably even find all these treasures in the dining hall!

I put this delightful mixture on a croissant because that’s my personal moral stance on chicken …


The Food Matters Project: Strawberry Sorbet


This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!

Jennifer of Simple & Amazing chose this week’s recipe, Raspberry Cabernet Sorbet, likely because it is, in fact, simple and amazing. Bittman’s original recipe calls for only frozen raspberries, plain yogurt (or silken tofu), a few tablespoons of sugar and a bit of Cabernet. It offers possibilities galore for anyone who ever has any type …


Table for Two: Five Foodie Pick Up Lines


You know, I get that you like The Office–I do too. It’s a funny show. But I swear to you, the next time I hear the words “that’s what she said” follow any vague mention of the color white or the texture known as “creamy,” even ironically, I will lose my shizzles, friends. So old. Got my head in my hands, people.

Instead of chocking it up to the proverbially “she,” take control of your life and engineer your own innuendos. Be the she. Suggestive culinary innuendos pull double duty by clearly expressing your interest in an individual while testing their level of culinary comprehension. You want your children to have the foodie gene, don’t you?


Table for Two: Hot Weather Alternatives to Cuddling


Geese fly south for the winter, but snuggle bunnies have nowhere to turn when climbing temperatures render their soft, fuzzy warmth useless, even burdensome. Under these conditions, acting upon the innate desire to snuggle causes excessive sweat secretion and extreme discomfort in both the snuggle bunny and her mate. As they languish in the oppressive heat, the year-round desire for pseudo-sexual physical contact persists without satisfactory outlet. It is with this concern for the species that I present summer alternatives that fulfill the role of fun, flirty physical closeness without heat-related side effects.


Impulse Buy of the Week: Gourmet Fruit Spread


Impulse Buy: Nû Lait Limon Bleu All Natural Fruit Spread
Store: Milk & Honey, Philadelphia, Pa.
Aisle: At the checkout counter trying to get rid of it because it would expire in two weeks as I later discovered
Cost: $2 on sale; retail price unknown

On behalf of SKC, I’d like to acknowledge something about society: 75% of all culinary impulse buys are various flavors of butters and jams. To date, nine out of twelve of our writers’ documented impulse purchases have been spreadable foods including chestnut spread, white truffle butter and sweet potato butter


Eat Under $10: Summer Berry Bread Pudding with Fresh Lemon Whipped Cream


Bread pudding is pretty awesome and pretty underrated. The UK is doing their thing basically calling everything pudding and livin’ the life, while the US proudly sticks with those little Jell-O brand guys. Besides in the south, of course, where they know their stuff with banana pudding. Bread pudding is pudding because the bread absorbs the “pudding,” the custard of milk, eggs and sugar. The result is like 12 or so pieces of French toast cozily nestled together conveniently baked all at the same time. Amazing-tasting, easy and cheap since the main ingredient is bread.


The Food Matters Project: Cucumber Cantaloupe Tea Sandwiches


This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!

Nowadays, in the U.S. at least, we still drink tea, but we don’t really have tea. Without tea as its own event of sorts so disappears the tea sandwich. This week’s recipe was chosen by Aura of Dinner with Aura who, along with Bittman, reminds us that sandwiches do not have to be gigantic meaty affairs and can …