Amy's College Cooking

Breakfast Cereal Bar

2011-05-02T06:52:00.000-07:00

Week one at my new job: done. I haven't gotten up this early, this consistently, since high school. College has made me soft! (And spoiled with a meal plan). Prepping for the grave loss of my meal plan in two weeks, I'm collecting recipes I can use for weekday breakfasts and lunches.

I'm a big fan of batch cooking. It's a lot easier to cook on Sunday and have healthy meals ready to grab the rest of the week. This is my breakfast for the week.

Bonus: This recipe has no added sugar.

Ingredients

1/2 cup nut butter

2 bananas, mashed (the riper the better)

1/2 cup whole nuts (choose your favorite)

1 ½ cup total of dried fruits (cherries, cranberries, apricots, raisins, coconut, etc.)

1 cup rolled oats

1 tsp vanilla (optional)

Pinch cinnamon (optional)

1/4 cup pumpkin or sunflower seeds (optional)

yield: 12 bars

Get Cookin

Preheat oven to 350 F.

Using a food processor, coarsely chop nuts and dried fruits. Mix nut butter and bananas until a paste forms. Add the rest of the ingredients and mix.

Spoon into lightly greased muffin cups, bake for 15 minutes. Store in refrigerator for 5 days (perfect timing for the work week).

For one breakfast bar = 190 calories, 8.4 g fat, 26.7 g carbohydrates, 5.4 g protein, 3.1 g fiber, 52 mg sodium, 5 PointsPlus

Benefits of packing your lunch

2011-04-21T16:54:00.000-07:00

I listened in to a teleseminar this morning that featured Jim Beverly sharing financial planning advice for young PR professionals, sponsored by PRSA. Although it was targeted to new pros in the PR industry most of his advice could easily be applied to anyone just starting off on their first job.

He directed us to The Nest for some great tips on finances and budgeting, check it out! While I was reading the site today I found an amazing statistic: The average working professional spends nearly $1500 on restaurant and fast food lunch.

photo from here

I'm trying to pack my lunch at least four days per week to save some money and ensure I'm eating healthy. It's challenging to force yourself to pack a lunch before heading off to work, but I challenge you to try! At my house it works best to make it the night before.

Smashed white bean & avocado sammich

2011-04-19T11:25:00.000-07:00

Another delish sammie recipe. I like this because it's packed with protein and is so portable to pack in a lunchbox.

photo and recipe from here

Red Wine Sangria

2011-04-16T12:36:00.000-07:00

I can't stop thinking about swimming and laying out by the pool. On Sundays during the summer Jesse and I spend the entire day in the backyard--it's perfect. And, what's a Sunday outdoors with out sangria?

This recipe is from Cooks Illustrated. I like it because it's easy and doesn't require a million ingredients. But, we always switch up the fruit we put in our sangria, depending what we have around the kitchen.

Ingredients
2 large juice oranges, washed; one orange sliced; remaining orange juiced 
1 large lemon, washed and sliced
¼ cup granulated sugar
¼ cup Triple Sec 
One 750 ml. bottle inexpensive, fruity, medium-bodied red wine, chilled

Get Cookin'
1. Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.
2. Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.

Servings: 4

Note: It's best to make sangria a day before enjoying it to let the flavors mix together. If that's not possible, give it two hours in the fridge.

22 healthy lunch ideas

2011-04-12T18:03:00.000-07:00

I love peanut butter sandwiches, a lot, but sometimes a girl has to mix up lunch. It's hard to find exciting, healthy options to pack for work, but Cooking Light has come up with 22 unique lunch recipes that are perfect for to pack for work.

I've had this Vera Bradley lunch box for almost a year and it motivates me to pack my own lunch (so I can show off my cute lunch box). Sounds silly, I know, but if it gets me to eat better quality food, I'm all for it. There are almost 30 patterns to choose from--Jesse's mum has a teal and brown one, too.

Now, back to the contents inside the lunchbox: food.

Some of my favorite from Cooking Light's lunch recipe round-up:

S pelt Salad with White Beans and Artichokes
Curried Chicken Salad with Apples and Raisins
Roasted Red Pepper Spread Sandwiches
Chicken Salad with Olive Vinaigrette

Honey-toasted fruit muesli

2011-04-11T22:48:00.000-07:00

I landed a PR job! As a result, I'm scouring my favorite blogs for yummy breakfast recipes that will keep me filled while I work my first 8-5 job. I've tried making big batches of granola and cereal bars from scratch, they're always much more wholesome than those at the store. However, I haven't found one that I love. I feel good about this one.

photo and recipe from here

Fruit Salsa & Cinnamon Chips

2011-04-11T20:38:00.000-07:00

This weekend my friends had a bbq at Canyon Lake planned. However, the weather had other plans. The temperature never got about 60 degrees--unheard of for Arizona in April! So, what should have been a sunny, fun at the lake day turned into a Wii tournament and indoor picnic, which was totally okay with me.

photo from here

One girl brought fruit salsa and cinnamon chips. I was apprehensive to try the combination (I was expecting a mango salsa like the kind commonly used in fish tacos). But everyone kept raving about the salsa so I finally tried it. Good thing I did--it's amazing (anod nothing like mango salsa for fish tacos) and I can't wait to share it with everybody! The recipe is originally from AllRecipes.

I think this would be a great substitute for syrup on pancakes, or to put in oatmeal or yogurt.

Ingredients

2 kiwis, peeled and diced

2 Golden Delicious apples - peeled, cored and diced

8 ounces raspberries

1 pound strawberries

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas

butter flavored cooking spray

2 tablespoons cinnamon sugar

Get Cookin'

In medium bowl, mix all fruit, sugar and preserves. Cover and chill in refrigerator until ready to serve.

Pre-heat oven to 350 degrees.

Spray one side of tortilla's with cooking spray and sprinkle with cinnamon sugar. Cut into wedges/strips. Spray again. Arrange on baking sheet and cook for 8-10 minutes.

Cool on cooling rack.

Romaine Pesto and Egg-Stuffed Tomatoes

2011-04-04T20:45:00.000-07:00

Haven't had a chance to experiment with this recipe yet, but, as Smitten Kitchen explained, "It's calling to me." I can't wait for next weekend to try this recipe!

Photo and recipe from here

Starbucks Cake Pops

2011-03-29T16:13:00.000-07:00

Thesis countdown: four days! It's finally inching up to the big day! What's a good thesis without tasty refreshments? Let me assure you, readers, I've picked out the cutest post-defense treats for all my guests.

The menu:
    Pink Lemonade
    Grapes
    Starbucks Cake Pops

photo from here

Jesse and my dad even made me a custom cake pop stand! Photos to come after the defense. I got a vintage 7-Up crate that all the drinks and food fit into perfectly. My mum isn't sure what I'm more excited about: cake pops or the actual defense.

Custom cake pop stand made from a 1960s 7-Up soda box. Thanks Dad & Jesse!

Have you had the new petite pastries from Starbucks? They're all under 200 calories and perfect for parties and events (and thesis defenses, apparently). My cousin is using them at a baby shower she's planning, too. Here's an interview with the man who created the recipe and concept for Starbucks' three cake pop flavors from the Starbucks official blog.

Quinoa and Grilled Zucchini Recipe

2011-03-24T13:13:00.000-07:00

photo from here

My thesis defense is a week from tomorrow, so I've been pulling some all-nighters to get everything perfect for the big day. I've been cooking big batches of food that will save for the week so that I don't have to spend time cooking while I continue my never-ending edits.

I made this quinoa salad last weekend and have been eating it for lunch all week--it's amazing. The recipe is from 101 Cookbooks and can be found here. The only change I made was using feta cheese instead of goat cheese, since I already had it in the house. Heidi always has new, creative recipes that only use wholesome ingredients--it's one of the first places I go to for new spins on healthy ingredients.

I think this is what Heaven looks like

2011-03-07T17:44:00.000-08:00

How awesome is this photo from the Chicago International Housewares Show?! There are even some new colors (but where's the pink one you ask? See below). Spy on more awesome photos from the show on Cooking.com's Facebook fan page. I always tell my friends I'll know I've arrived at success when I have the pink KitchenAid mixer. :)

photos from here

Cheesecake

2011-03-06T16:40:00.000-08:00

Happy birthday to my Daddy today! We started out with brunch at Painted Mountain Golf Resort with the whole family and then migrated back to my parents house for a Sunday full of board games (my favorite game, Apples to Apples) and birthday cake in the form of a homemade cheesecake.

My mum's cheesecake turned out beautiful! See the birthday candle? :)

Breakfast Pizza

2011-03-02T14:08:00.000-08:00

Emily over at Cupcakes and Cashmere has me craving breakfast pizza (not the cold slices from last night's dinner). You could really add anything on top of a basic pizza crust and call it breakfast, but the fried eggs and chives looks divine from Smitten Kitchen's version of a breakfast pizza.

photo from Cupcakes and Chashmere

Cheesy Bacon Biscuits

2011-03-01T19:26:00.000-08:00

Jesse loves bacon. Add bacon to any recipe and it's better tasting for him. I'm not the biggest bacon fan, but these pull apart biscuits sounds delish. Thanks to Picky Palate for the recipe!

I made these for breakfast with scrambled eggs. I had two--they are amazing.

Photo from Picky Palate

Ingredients:

2 tablespoons melted butter
One roll refrigerated biscuit dough, 8 count
6 thin slices fresh mozzarella, 1/4-inch thick
1 cup cooked, crumbled bacon
1 cup shredded cheddar cheese

Get cookin'

Preheat oven to 350 degrees F. and brush a 9-inch cast iron skillet with melted butter.

Unroll biscuits from can and place into bottom of skillet.

Top with slices of mozzarella cheese, bacon crumbles then shredded cheddar.

Bake for 15 to 20 minutes, until cheese is melted and biscuits are cooked through. Serve warm.

Update: Mine cooked for almost 25 minutes (and my oven typically cooks fast).

Heart-Shaped Boiled Eggs

2011-02-22T16:57:00.000-08:00

I've been sick since Valentines Day with strep throat and the flu. Jesse and I had to change our Valentine plans, his birthday plans and our trip to Sedona, Ariz., but I'm feeling 100 percent better now.

Since I missed out on celebrating Valentine's Day this year, I'm catching up by sharing these adorable heart shaped boiled eggs. I'd love these for breakfast in bed! Thanks to Gizmodo for this photo tutorial!

Taco in a Bag

2011-02-08T19:42:00.000-08:00

During the freak freeze in Arizona my co-baristas at Starbucks were craving chili to warm us up (which I made this weekend and will share soon). One of the baristas added walking tacos to the cold weather food list. I'd never heard of them. He explained that they were taco fixings thrown into a bag of chips so that the diner could have a portable taco. (Because normal tacos aren't portable...?)

Today on Smart Dish their cooking segment featured Tacos in a Bag. It's destiny. I need to make these as soon as possible. Here's the video from the show:

Ingredients:

Several individual size bags of Dorito's and/ or Fritos corn chips
1 lb. ground hamburger
1 bag of shredded cheddar cheese
1 med. size bowl of chopped iceberg lettuce
1 med. bowl of chopped tomato
1 can of black beans, drained
(Any taco toppings you like)

Get Cookin'

Smash the chips with the bag still closed. Cut open the bag, pour in all the taco fixings. Eat (preferably while on-the-go).

Valentine's Day Desserts

2011-02-04T21:46:00.000-08:00

I'm digging the pink & red love in all the stores and bakeries this week. Some of my favorite Valentines sweets from around the web this year:

X and O S'mores (internet exclusive from Williams-Sonoma).

Each batch is made from scratch in San Francisco at Two Hearts Bakery.

Perfect surprise for a special someone who's far away this Valentines Day.

Heart shaped sprinkles: Yes please.

Buy them at shopbakersnook.com for just 99 cents!

Photo from here.

Get a tutorial and recipe from I Am Baker to make

this hidden heart cake.

This Valentine's Party is full of love! Check out the dessert

bar behind the kids! :) See more pictures of this

party at Hostess with the Mostes s.

What are your plans for Valentines Day? Jesse and I are celebrating a day early since we've got classes all day on Monday.

Blueberries

2011-02-01T15:52:00.000-08:00

I love blueberry muffins and blueberry pancakes...and blueberry oat bars. (And most other blueberry cereals, grains and other treats). However, according to an article in the Washington Post's Lean & Fit newsletter this week, those "blueberries" in packaged food may not be blueberries at all. Yuck.

"Those blueberry impostors turn out to be lumps of sugar, corn syrup, starch, hydrogenated oil, artificial flavors and artificial food dyes."

According to a study by the Consumer Wellness Center, blueberries containing artificial food dye blue No. 2 and red No. 40 are easier to find in foods than the antioxidants we think we're getting when eating a blueberry muffin.

Want some yummy recipes featuring real blueberries? Check out 10 recipes from health.com. I especially like the blueberry salsa.

Hawaiian Veggie Stir Fry

2011-01-30T08:00:00.000-08:00

As promised, the veggie stir fry that I made to go with the crockpot pineapple chicken recipe. This was a perfect addition to the meal-we all loved it. I'll be making this again very soon.

Photo from Hub Pages

Ingredients:
veggies:
oil
sliced onions
sliced green peppers
sliced carrots
broccoli flowerets
1 small can water chestnuts
1 small can sliced mushrooms
---
sauce ingredients:
1/2 cup orange juice
2 Tbsp. soy sauce
1/2 tsp. ground ginger
1 1/2 Tbsp. cornstarch

Get Cookin'

Combine all sauce ingredients together, mixing until cornstarch is dissolved. Set aside.
In a large frying pan (or wok) heat oil over medium-high heat. Add onions, peppers and carrots. After 3-4 minutes add broccoli, cauliflower and water chestnuts. In another 2 or 3 minutes add the mushrooms. Pour in the sauce, stirring, until it is thickened and the veggies are glazed (about a minute).

Polka Dot Cheesecake

2011-01-26T15:59:00.000-08:00

My mother scored a legitimate Italian cheesecake recipe from an Italian woman that's in her TOPS chapter. The coveted recipe is rich, creamy and delicious. However, I might have to cheat on that recipe and try this polka dot cheesecake on The Baker's Daughter. It's so prep cool and well, my style!

Photo from The Baker's Daughter

Kitchen Art

2011-01-23T18:38:00.000-08:00

I daydream about my future kitchen a lot. And shop for it, a lot. I'm tired of dorm kitchens and hand-me-down pots and pans. But, I think of it as motivation to keep on track for graduation and starting my career.
My newest obsession: this art print.

How many of the books in this print do you own? Me: three.

Pita Jungle

2011-01-21T20:18:00.000-08:00

Jesse and I met in Tempe for an early dinner date this afternoon since I'll be staying at my dorm over the weekend. Since we're not in Tempe for dinner very often, I was so excited to go back to Pita Jungle, an Arizona treasure.

I wanted to be back at the dorms early, so we ate at 4pm, which ended up being great because we got to hit up their happy hour. (They also have reverse happy hour, 9pm-close). Beers were $2, wine $3. Their tapas were amazing, too. We got the hummus trio (only $1), but there's a large selection of other great starters like baba ganoosh, dolmades (my favorite) and garlic sauce for pita.

Jesse got the gyro and I ordered the lentil fetoosh salad (what's a fetoosh?). Lentils and rice cooked with carmelized onions, over mixed greens, tomatoes, cucumbers, red onions, sumac, toasted pita chips and lemon vinaigrette. It was superb. And, did you know that lentils + rice = complete vegetarian protein?

Another location just opened up in downtown Phoenix, walking distance from the downtown ASU campus (eek!). I have a feeling I'll be eating more than my fare share of dolmades and hummus with a closer location.

Pineapple Chicken

2011-01-19T14:28:00.000-08:00

Have you ever seen the Broadway show Caberet? It's a beautiful show about Germany in WWII. One song from the show is when a produce vendor brings his sweetheart a fresh pineapple, virtually impossible to find during the war. The seranade about the pineapple is precious and sweet and I always sing it when my dad brings home a fresh pineapple from the store. :) Which, brings us to tonight's dinner: pineapple chicken.

Here's a video of the pineapple song, featuring the Broadway revival cast. I couldn't help but share.

Back to dinner...

Ingredients:
enough chicken for 4
20 oz can of pineapple chunks
1/4 cup soy sauce
1 t red pepper flakes

Get Cookin'

Throw everything in the crockpot, (pineapple juice, too). My chicken was completely frozen and it still cooked super fast. I suggest cook on low for 4-6 hours or on high for 3-4.

I served this with brown rice and a vegetable stir fry.

Lucky Black Eyed Peas

2011-01-12T06:43:00.000-08:00

We usually make the same recipe for black eyed peas every New Years Day. None of us especially enjoy it, but it was tradition, so we continued to make them annually. This year, the Early Show on CBS had a segment featuring "lucky foods" to cook on New Years Day that included this recipe. Its the best version of Hoppin' John we've ever made. It's lucky, too, since (so far) 2011 has been a great year.

Tip: Be sure not to cook the black eyed peas too long--they'll get mushy and soggy and make the dish more like baby food than a lucky meal to kick off the new year!

Ingredients:
1 tablespoon EVOO
1 medium onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
2 15-ounce cans black-eyed peas, rinsed and drained
1/4 cup vegetable broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 green onions, thinly sliced
1/4 cup flat-leaf parsley, minced
Cooked rice
Hot sauce (we used Frank's brand)

Get Cookin'
1. Heat EVOO in a large saucepan over medium heat. Add onion, red bell pepper, and garlic. Sauté until onions are translucent, about 5 minutes.

2. Stir in black-eyed peas, broth, salt, and pepper. Reduce heat to low; cook 10 more minutes. Stir in green onions and parsley.

3. Serve on top of cooked rice and add hot sauce.

Chicken Noodle Soup

2011-01-09T16:47:00.000-08:00

During the winter my family always makes noodles from scratch, it's a tradition. It's a lot of extra work, but the flavor is so worth the labor. We still had some ready to cook and I wanted to make something that would really feature the noodles: chicken noodle soup (from scratch!).

Ingredients:
2 tablespoons EVOO
1/2 white onion, chopped
3 garlic cloves
4 carrots, chopped
4 celery ribs, chopped
2 quarts chicken stock
1 1/2 cup of chicken (shredded or chopped)
1 handful of fresh parsley, chopped (don't substitute dried parsley in this recipe, the fresh stuff really makes it great)
salt & pepper
1 tablespoon thyme

8 ounces of noodles (homemade or from the store)

Get Cookin'
Add everything except for the noodles into the crockpot. Cook on low for 8 hours, or until dinner time. About 30 minutes before eating, add in noodles, if store bought. If using homemade noodles, add the last 10 minutes of cooking.

Tea

2011-01-08T15:54:00.000-08:00

Yesterday I finally went to the Hotel Valley Ho Spa in Scottsdale to redeem my massage gift certificate that I got from my birthday. I was saving it as a reward for finishing up the semester--so worth it. When I arrived I was offered a cup of white tea to help me relax. When I was given the tea, I fell in love with the tea bags--look at how unique they are!

Inside The Bungalow

2010-12-30T20:54:00.000-08:00

In the heart of downtown Mesa, there's a hidden gem: Inside the Bungalow. It's an historic craftsman, bungalow house that's been converted into a cafe and yoga studio. When I was little my mum and I would go on lunch dates to the old house, I loved walking into a real-life Alice in Wonderland fantasy. Full of cozy chairs, fireplaces and charming decor, it's a wonderful spot to spent a day reading (and sipping on a handcrafted latte, complete with latte art). My favorite is the chicken curry salad, made fresh daily.

Hidden on Robson Street in Mesa's downtown district, Inside the Bungalow's entrance calls my name every time I walk by.

The patio is just as charming as the interior of the cafe and yoga studio. There are gazebos, fountains and greenery to provide an hour's escape from the real world.

One of the rooms of the cafe portion of the Inside the Bungalow. See the Mad Hatter type character on the back wall? Notice the awesome tile work floor, too.

Fair Trade Cafe

2010-12-24T13:49:00.000-08:00

One block away from ASU's downtown campus, this coffee shop offers students a way to get caffeinated while supporting local businesses and ethical, fair trade sourcing. In addition to great coffee, Fair Trade Cafe also offers breakfast and lunch.

During finals week I stopped by for lunch (and to redeem my Groupon for the cafe!) and spent my afternoon cuddled up with my favorite book, sipping a cinnamon latte and munching on a chicken curry salad sandwich (that came with an amazing chocolate chip, peanut butter cookie).

I love the coffee bean bags used as decor for their counter front and their chalkboard menu!

I try to eat at local, Arizona restaurants whenever possible. For a list of other Phoenix restaurants I'm dying to taste test, check out this post.

Christmas Shortbread Cookies

2010-12-22T20:09:00.000-08:00

Passed down from my grandma, Christmas hasn't arrived until my family has baked a batch of these delish, buttery cookies. We love decorating them together, personalizing them for all our friends and family. After rolling them out and before cooking, we gather around the kitchen to add our personal touch to each cookie.

What are your family's holiday food traditions?

Arizona Oranges

2010-12-12T18:18:00.000-08:00

It's the most wonderful time of the year--and not just because it's Christmas season! It's also citrus season in Arizona! Oranges, grapefruit, lemons...we've got trees full of delicious, ripe citrus. Today Jesse and I picked a bucket of oranges to make fresh, right-off-the-tree orange juice. It's so much better than anything you can buy in the store!

Spaghetti & Chickpeas

2010-12-06T12:32:00.000-08:00

My dad loves chickpeas. Really. He eats them on salads, by themselves and even sauteed with green beans. They're one of his favorite foods. So naturally, any recipe that features chickpeas gets an automatic turn at the dinner table. This one was no exception. I never would have considered mixing spaghetti and chickpeas together, but Smitten Kitchen did, and we loved it. I liked the idea of the chickpeas adding some extra protein to a pasta dinner without adding the extra calories of meatballs.

Ingredients:
15 ounces canned chickpeas, rinsed and drained or about 2 cups, freshly cooked chickpeas
1/2 cup chicken stock
5 tablespoons extra-virgin olive oil
1/2 cup pancetta, diced (a little shy of 2 ounces)
1 medium onion, thinly sliced
4 cloves garlic, thinly sliced
Pinch chile flakes
1 14-ounce can tomatoes, chopped
10 to 15 basil leaves
Salt to taste
1 pound spaghetti
Freshly grated Parmesan cheese to taste

Get Cookin'

Set 1/3 cup of chickpeas aside. In a blender or food processor, combine remaining chickpeas with chicken stock and pulse a few times until chickpeas are chopped.

Place a large pot over medium heat and add EVOO and diced pancetta. Sauté for 3 to 4 minutes until lightly browned. Add onions, garlic, and chile flakes; cook until onions and garlic are translucent, about 5 to 8 minutes.

Add chickpea mixture, tomatoes, and basil, and simmer for 20 minutes. Season to taste with salt. While sauce is cooking, bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente. Reserve one cup of pasta water and drain the rest.

Toss pasta with chickpea sauce, reserved chickpeas and half of the reserved pasta water until evenly coated and heated through, about one minute. If sauce still feels too thick add reserved pasta water as needed. Season again, as needed, and serve with grated Parmesan to pass.

Mac & Cheese

2010-11-28T19:34:00.000-08:00

How was everyone's Thanksgiving? Both of mine were delicious. We first ate with Jesse's family and then came to my parents house for round two. Both meals were so different (mashed potatoes & green bean casserole at his house, homemade noodles and desserts from scratch at mine), we were utterly stuffed when we were finally finished.

Awesome montage of mac & cheese box mixes from here

Continuing my comfort foods made healthy theme, I made macaroni and cheese, one of my absolute favorite meals ever, a bit healthier this time (from Right at Home). I was nervous about the broccoli in this dish, but it was surprisingly good and didn't take away from my mac & cheese! Homemade macaroni and cheese is so much better than the Blue Box--honestly, if you've never made if from scratch, do it! It's worth it.

Ingredients:
8 ounces multigrain elbow macaroni (about 2 cups)
4 Tablespoons flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
4 Tablespoons butter
1 cup skim milk
1 cup fat-free half-and-half
2 cups shredded reduced-fat cheddar cheese
2 cups broccoli, chopped into small pieces
2 plum tomatoes, cut into 1/4-inch slices
1/4 cup whole-wheat bread crumbs (my family makes bread crumbs from scratch)

Get Cookin'

Preheat the oven to 350 degrees, lightly grease a 9-by-12-inch baking dish

Cook the macaroni and drain.

Mix the flour, salt, pepper, garlic powder and onion powder in a small bowl. Set aside.

Melt the butter in a large pot over medium heat. Add the seasoned flour whisk constantly until the mixture is thick and smooth, about 2 minutes.

Increase the heat to medium-high. Whisking constantly, gradually add the milk and half-and-half until the mixture is smooth. Bring to a gentle boil and cook, whisking constantly, until the mixture is very thick and smooth, about 5 to 10 minutes.

Reduce the heat to medium. Add the cheese, half a cup at a time, stirring thoroughly each time until the cheese is melted. Remove from the heat. Add the cooked macaroni, stir to combine.

Layer the bottom of a baking dish with the broccoli and tomatoes. Spoon the macaroni and cheese over the vegetables. Sprinkle with bread crumbs and bake in the oven for 30 minutes, until the top is crisped and lightly browned.

Tuna Casserole

2010-11-22T18:37:00.000-08:00

I'm so excited it's finally getting chilly in PHX! Right now it's 59 degrees and everybody around campus is walking around bundled up in ASU sweatshirts and sweatpants with a cup of hot coffee in their hand (like Starbuck's Christmas Blend, my favorite!).

Anyways, winter weather means delicious comfort food, like tuna casserole. While I may not eat the tuna casserole served at the dining hall downstairs, I'll never pass up a homemade one. This recipe is from Eat Better America, which "healthifies" traditional comfort food. So, don't feel too guilty about eating this for dinner tonight!

photo from here

Ingredients:

2 1/2 cups uncooked multigrain pasta (your favorite shape!)

2 teaspoons EVOO
1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 medium onion, chopped

1 package (8 oz) fresh mushrooms, chopped
2 teaspoons finely chopped garlic
1 can (10 3/4 oz) cream of mushroom soup (buy the 45% less sodium, condensed 98% fat-free kind)

1 container (8 oz) sour cream (reduced-fat )
2 oz cream cheese, softened (1/3-less-fat kind is best)
1/2 cup fat-free milk
1/2 teaspoon pepper
2 cans (6 oz each) solid white albacore tuna in water, drained
1/2 cup shredded reduced-fat sharp Cheddar cheese

2 tablespoons grated Parmesan cheese
12 stone-ground wheat crackers, coarsely crushed (about 1/2 cup)

Frozen peas (I added this to the original recipe, maybe 1/2 of a frozen package?)

Get Cookin'

1 Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Cook pasta as directed on package; drain.

2 In a nonstick skillet, heat EVOO over medium-high heat. Saute bell peppers, onion, mushrooms and garlic until vegetables are tender.

3 Stir in soup, sour cream, cream cheese, milk and pepper until well blended. Stir in tuna, pasta and Cheddar cheese. Spoon into baking dish; spread evenly. Sprinkle with Parmesan cheese and crushed crackers.

4 Bake uncovered 35 to 40 minutes or top is golden brown and mixture is bubbly.

I think this could be converted to a crockpot, I'm going to experiment with that next time I make this!

Spanish White Beans with Spinach

2010-11-19T06:18:00.000-08:00

I read a depressing statistic a few days ago: The average American adult gains 10 pounds between Halloween and New Years. Eek. That's a whole jean size. Yuck!

So, I'll be focusing on giving you some healthy alternatives over the next month to help keep us all fitting into our jeans! Today: Spanish white beans with spinach, originally from Gourmet (November 2009 issue).

Ingredients

1 large onion, coarsely chopped

1/2 cup oil-packed sun-dried tomatoes, drained and chopped

6 tablespoons extra-virgin olive oil, divided

4 garlic cloves, minced

1/2 teaspoon sweet smoked paprika

2 (19-ounces cans) cannellini beans, rinsed and drained

1 cup water

2 (10-ounces) bags spinach, tough stems removed

Get Cookin'

The original recipe wasn't made for a slow cooker, but I converted it into one to fit into my week. If you don't want to use a crockpot, just sautee the recipe in a pan on the stove--quick and easy, too.

Throw everything into the crockpot for 4-5 hours on low (you're really just letting the onions cook down and allowing the flavors to come together). About an hour before you're ready to eat, add the spinach to the slow cooker.

Salsa Chicken & Black Bean Soup

2010-11-08T15:01:00.000-08:00

This is a favorite around my dorm! It's easy, cheap and pretty healthy. Thanks to 365 Days of Crockpotting for this recipe!

Ingredients:

--1 pound chicken (can still be frozen)
--1 cans black beans (drained and rinsed)
--4 cups chicken broth
--1 cup sliced mushrooms ( I used canned ones)
--1 cup frozen corn
--1 jar prepared salsa (16 oz)
--1 1/2 tsp cumin
--1/2 cup sour cream (to stir in at the end)
-- avocado slices, cilantro (all optional)

Get cookin'

Throw everything except the sour cream, avocado and cilantro into the crockpot and cook on low for 8 hours. If you'd like to thicken the broth use an immersible blender to blend a bit of the beans and chicken. If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditional blender. Stir the mixture back into the crockpot.

Stir in the 1/2 cup of sour cream before serving, and garnish with cilantro and avocado slices.

PHX restaurants to try

2010-10-22T21:58:00.000-07:00

I've had a Microsoft Word document on my desktop for a while where I'd add new restaurants I want to try. But, I keep telling people about the list, but then don't think to email it to them (who'd want to read it via email, anyways!). So, here's my incomplete list of must-try PHX eateries.

If you've got another great restaurant in PHX, especially on the light rail, send it my way!

Switch Wine Bar

Hula's Modern Tiki

Postinos Wine Cafe

Hanny's

Blue Nile Cafe

Luci's Healthy Cafe

Mrs. White's Golden Rule Cafe

Sidebar

Ticoz Resto-Bar

~~Verde~~ 12/30/2010 update: Sadly, Verde went out of business before I was able to try it. Open less than a year, they closed due to a slow dinner crowd. :(

Pumpkin Recipes

2010-10-17T22:48:00.000-07:00

I wish the window for cooking pumpkin was bigger! Trying to fit in all the yummy pumpkin recipes I've found across the web it tricky. Here's an on-going list of new pumpkin recipes to try!

photo from here

Pumpkin Pancakes
Moroccan Pumpkin and Lentils
Pumpkin Party Mix
Pumpkin Bean Soup
Pumpkin & Black Bean Soup
Gingered Pumpkin Soup
Iced Pumpkin Cookies
Pumpkin-Bourbon Pudding
Pumpkin Swirl Cheesecake (no-bake!)

Chocolate, Pumpkin Shortbread Bites

2010-10-09T19:59:00.000-07:00

I'm so excited it's finally fall (and the weather is in double, not triple, digits)! To celebrate, next weekend my family is having a pumpkin bake fest. Can't wait. Pumpkin pie milkshakes, caramel pumpkin cupcakes, this recipe...our friends and family are going to love us!

This recipe is from Picky Palate, which always has the cutest holiday snack and dessert ideas. Hope you'll be able to get all your favorite pumpkin recipes cooked before the end of November!

Ingredients

2 sticks softened butter

1 Cup granulated sugar

1/4 Cup packed light brown sugar

1 3/4 Cup all purpose flour

1/2 teaspoon kosher salt

2 Cups canned pumpkin

1/2 Cup granulated sugar

1/2 Cup heavy whipping cream

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon fresh grated nutmeg

1 Cup chopped chocolate or chocolate chips

Sprinkles of choice if desired

Get Cookin'

1. Preheat oven to 350 degrees F. Use an electric mixer cream the butter and sugars until well combined. Slowly add in flour and salt until dough forms.

2. Press into the bottom of an 8×8 inch baking dish, lined with foil and sprayed with cooking spray.

3. Next, for the pumpkin layer,mix pumpkin sugar, cream, eggs, cinnamon and nutmeg into a mixing bowl until well combined.

4. Pour over shortbread layer.

5. Bake for 45 minutes or until pumpkin layer is golden brown.

6. Let cool for 30 minutes then cut into bars.

7. Melt chocolate over a double broiler or in microwave until smooth then spread over bars.

8. Sprinkle with white sprinkles if desired and serve room temperature or chill until ready to serve.

Chocolate Kaula trifle

2010-10-05T10:06:00.000-07:00

Instead of a birthday cake this year, my mum made me a chocolate, Kaula trifle. We'd talked about Kaula a few weeks before my birthday and I said I wanted to try it. What better way than to try it in my birthday cake!

This was amazing-everybody loved it. It actually isn't too sweet, Jesse's mom doesn't like sugary-sweet things and she enjoyed it. We will be making this before my next birthday!

This is another recipe that's better to make the day before so the flavors have time to come together.

My birthday trifle and me!

Ingredients
1 pkg. chocolate cake mix
2 pkgs. (4 serving size) instant chocolate pudding mix
2 cups milk (only) for pudding mix
2/3 c. Kahlua
1 pt whipping cream, whipped
6 Heath bars, crushed in food processor

Get Cookin'
Mix cake mix as directed on package and bake in 13 x 9 inch pan. Let cool (can do this the day before).

Make chocolate pudding using only 3 cups of milk instead of 4. Set aside to cool.

Cut cake into 1" x 1" chunks. Put half of them into glass serving bowl.

Sprinkle with half the Kahlua.

Spread half the pudding over cake and sprinkle with half the Heath bars.
Repeat all layers. Refrigerate

Top with homemade whipped cream to serve.
We served them in wine glasses, but you could serve them in bowls, too.

Barley and Black Bean Salad

2010-09-27T19:46:00.000-07:00

I'm in recovery mode from a wonderful birthday weekend! My two close friends, Kristen and Sarah, from my days at Starbucks took me out on Friday night for drinks and dinner--we started at Oreganos, a fun, vintage themed Italian restaurant. They've got locations across Arizona--make sure to save room for their famous pazookies: warm cookie dough with ice cream on top. They've also got some spectacular drinks, too.

On my actual birthday, my parents and Jesse took me to RA Sushi! I loved it. I think I was the only one that did, though. We all had fun, but I don't think any of them will want to go there for their birthday dinners!

On Sunday the rest of our family came over for cake and ice cream. Actually, we made a kalua chocolate trifle. It was to die for. I'll post the recipe later this week.

For now, it's back on the band wagon with a good lunch salad: barley and black bean salad. This makes a lot, so plan to bring it to work all week. This recipe is from: Real Age.

photo from here

Ingredients:

1 cup barley, cooked according to package directions
1 cup black beans, rinsed
1/2 cup corn (thawed if frozen)
1/3 cup chopped fresh cilantro
2 tablespoon lime juice
1 tablespoon extra-virgin olive oil
1 avocado, sliced
cayenne pepper
Salt & freshly ground pepper, to taste

Get Cookin'

Combine cooked barley, beans, corn, cilantro, lime juice, oil, cayenne pepper, salt and pepper in a medium bowl.

Immediately before eating, slice avocado to put on top.

It's better if you make it the day before to help the flavors mix together.

Let me Eat Cake!

2010-09-24T07:06:00.000-07:00

This weekend is my birthday--anticlimactic 22 year birthday. But, I'm still excited. See, I adore celebrating birthdays (not just my own, everyone's)! Have you ever visited Birthday Girl? Her blog has the best of the best birthday parties- I love seeing the beautiful decorations and fun themes featured on her blog.

I'm most excited for birthday cake. JRM loves white on white cake, but I love double chocolate. Can't wait for a beautiful, chocolate cake! This one-bowl chocolate cake recipe from Martha Stewart looks amazing. Saturday can't come soon enough!

Photograph: Dennis Gottlieb/Getty Images/StockFood

Ingredients:

Unsalted butter, softened, for pans

3/4 cup unsweetened Dutch cocoa powder, plus more for pans

1 1/2 cups all-purpose flour

1 1/2 cups sugar
1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup low-fat buttermilk

3/4 cup warm water

3 tablespoons safflower oil

1 teaspoon pure vanilla extract

Get Cookin'

Preheat oven to 350 degrees. Butter two 8-inch round cake pans and dust with cocoa.

Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.

Divide batter between pans. Bake until set and a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool for 15 minutes. Turn out from pans. Transfer, faceup, to wire racks. Let cool completely.

Spread 2 cups chocolate frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting.

Mulligatawny Soup

2010-09-23T09:54:00.000-07:00

Last semester the dining hall served mulligatawny soup for dinner one day--I was skeptic, but tried it. It was amazing, and I've been looking for a recipe to recreate it. Stephanie O'dea at A Year of Slowcooking has the winning recipe for mulligatawny soup!

I thought this was fitting for the first day of fall. The leaves don't change color in Arizona, but a girl can live vicariously through NY pictures!

photo from here

The name is weird and the ingredients may sound weird, but it is superb! Give it a try, please!

Ingredients:

2 boneless, skinless chicken thighs
1 cup peeled and chopped apple
1 cup chopped carrots
1 (15-ounce) can fire roasted tomatoes
1 tablespoon dried minced onion flake
1/4 cup raisins
1 teaspoon fresh lemon juice
2 teaspoons curry
1/4 teaspoon nutmeg
3 cups chicken broth
1/3 cup long grain white rice (to add later)

Get Cookin'

Put the chicken thighs into the bottom of the crockpot--add apple, carrots, tomatoes (juice, too), onion flakes, and raisins,lemon juice, spices, and broth.

Stir to mix the spices.

Cover and cook on low for 8-10 hours.

Turn to high and stir in the uncooked rice about an hour before serving.

Chocolate Nutella Cookies

2010-09-20T22:19:00.000-07:00

Chocolate chip cookies are my favorite, but these must come in a close second--chocolate + nutella = heaven. You must try them, as soon as possible! The cookie dough by itself is even better than the cooked cookies!
After working on my honors prospectus all weekend (plus 3 honors contract proposals and studying for a poli sci exam) I loved relaxing and baking these on Sunday!

photo and recipe from here

Ingredients:

1 1/2 sticks of unsalted butter, room temperature
3/4 cup of brown sugar
3/4 cup of white sugar
1 cup of Nutella
1/2 teaspoon of vanilla
2 eggs
2 cups, plus 2 tablespoons of all-purpose flour
1/4 cup of unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup of chocolate chips

Get Cookin'

1 Preheat oven to 350F. Cream butter in an electric mixer for about 3 minutes until light and fluffy. Add the sugars and Nutella and mix well.

2 Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix.

3 Sift together the flour, cocoa, salt, and baking soda. Mix into the butter mixture on low speed. Fold in chocolate chips and refrigerate the dough for ten minutes (I refrigerated mine for an hour).

4 Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

Makes 6 dozen.

Let Us Eat Cake!

2010-08-23T14:46:00.000-07:00

photo from Poppytalk

If you wish to be glamourous,

become a cake baker. It is a simple

accomplishment, rewarding beyond

its desserts! At birthdays and

weddings, as well as on otherm ore

casual occations, a cake is

frequently the center of interest.

-Irma S. Rombauer

Lemony Grilled Lamb Kebabs With Peppers and Onions

2010-08-03T15:29:00.000-07:00

I love Mediterranean food. Give me the lamb, hummus, pita, anything! This is easy, healthy and would go great with the orzo salad I blogged about earlier today.

photo:http://tinyurl.com/28uolhu

Ingredients:

For the kebabs:
3 1/2 pounds lamb top round or boneless leg, cut into 1 1⁄2-inch pieces
3 tablespoons olive oil
1 teaspoon dried oregano
kosher salt and black pepper
4 bell peppers, seeded and cut into 2-inch-wide strips
2 medium red onions, each cut into 6 wedges (root ends left intact)
1/3 cup fresh lemon juice, plus lemon wedges for serving
For the relish:
1/2 cup olive oil
1/4 cup fresh lemon juice
2 teaspoons honey
1 small clove garlic, finely chopped
kosher salt and black pepper
1 cup chopped fresh mint
4 scallions, chopped

Get Cookin'

Heat grill to medium-high. Thread the lamb onto the skewers. Brush with 1 tablespoon of the oil and season with the oregano, 1 teaspoon salt, and ½ teaspoon pepper.
In a large bowl, toss the bell peppers and onions with the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Grill the lamb skewers and the vegetables, turning frequently and brushing with the lemon juice, until the lamb is medium-rare and the vegetables are tender, 8 to 10 minutes. Serve with the Mint and Scallion Relish and the lemon wedges.
For the relish:
In a small bowl, whisk together the oil, lemon juice, honey, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
Stir in the mint and scallions.

Orzo Salad With Zucchini and Feta

2010-08-03T15:22:00.000-07:00

My father eats more zucchini than the average person. It's his favorite veggie. He's kind of picky about some other veggies, so we are always trying to find new spins on zucchini. This sounds delish. Thanks, Real Simple!

photo:http://tinyurl.com/22ojmw5

Ingredients:

8 ounces orzo (1⁄2 box)
3 tablespoons olive oil
3 tablespoons white wine vinegar
1/2 teaspoon crushed red pepper
kosher salt and black pepper
1 1/4 pounds small zucchini (3 to 4), cut into thin half-moons
8 ounces Feta, crumbled (2 cups)
1/4 cup chopped fresh dill

Get Cookin'

Cook the orzo according to the package directions. Drain and run under cold water to cool.
Meanwhile, in a large bowl, combine the oil, vinegar, red pepper, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the zucchini and let marinate, tossing occasionally, for 20 minutes.
Add the orzo, Feta, and dill to the zucchini mixture and toss to combine.

Peanut Butter Cup and Pretzel Terrine

2010-08-03T15:15:00.000-07:00

Happy Summer to All!
I read an article in the Arizona Republic today that Arizona is having a 'cool' summer. I admit it--it hasn't been quite as scorching as usual. But, it's still hot. This is another alternative dessert that doens't require the use of an oven.

photo:http://tinyurl.com/3yy9tcj

Line a loaf pan with parchment, leaving an overhang. Press 1½ pints softened vanilla ice cream into the pan, top with 20 chopped mini peanut butter cups, another 1½ pints vanilla ice cream, and ¾ cup broken pretzels. Freeze until firm, at least 1 hour and up to 2 days.
To serve, remove from pan and slice.

Caramel-Almond Ice Cream Torte

2010-08-03T15:09:00.000-07:00

My family had a birthday dinner a couple that are close family friends--their birthdays are two days apart! Trying to find a light dessert to replace birthday cake, my mum was struggling on choosing a recipe. I'd seen this 'ice cream cake' type dessert in the June issue of Real Simple and was dying to try it--this gave us the perfect excuse!

photo: http://tinyurl.com/29gd4ka

Press ½ gallon (4 pints) softened vanilla ice cream into a 9-inch springform pan. Freeze until slightly firm, 10 to 15 minutes.
Top with 1 cup caramel sauce (slightly warmed, if too thick) and ½ cup toasted sliced almonds. Freeze until firm, at least 1 hour and up to 2 days. To serve, remove from pan and slice.

Fire-Seared Antipasto Platter

2010-07-24T21:43:00.000-07:00

It's sweltering in Arizona. It's monsoon season which native Arizonians aren't prepared for. The humidity is high and I feel like I have to swim through the air because it's so thick and heavy. Yugh! Where's the dry heat we talk up to the rest of the nation? Thanks to Cooking Light for the recipe!

Anyways, I found a delicious, hot weather dinner option that's perfect for August.


Photo credit: Cooking Light

Ingredients:

Dressing:

6 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
2 garlic cloves, minced
Vegetables:
3 plum tomatoes, halved
2 red bell peppers, quartered and seeded
2 yellow bell peppers, quartered and seeded
2 zucchini, cut lengthwise into 1/2-inch-thick slices
1 red onion, cut into 1/2-inch-thick slices
1 (1 1/2-pound) eggplant, cut crosswise into 1/2-inch-thick slices
Cooking spray
Garnishes:
4 ounces prosciutto, thinly sliced
1 ounce capocollo, thinly sliced
2 ounces fresh mozzarella cheese, thinly sliced
2 tablespoons chopped fresh basil
2 teaspoons capers
6 green olives, sliced
1/8 teaspoon kosher salt

Get Cookin'

1. Prepare grill to medium-high heat.

2. To prepare dressing, combine first 5 ingredients in a bowl, stirring with a whisk.

3. To prepare vegetables, brush 1/4 cup dressing evenly over tomatoes, peppers, zucchini, onion, and eggplant. Place vegetables on grill rack coated with cooking spray; grill 5 minutes on each side or until lightly charred. Arrange vegetables on platter; brush with remaining dressing. Arrange prosciutto, capocollo, and cheese on platter. Sprinkle platter with basil, capers, olives, and 1/8 teaspoon salt.

Spinich & Shrimp Salad

2010-07-08T19:22:00.000-07:00

We had a 4th of July bbq with our families before going to the local fireworks show. I brought the dessert and salad--both were new recipes that turned out delish. The home-made dressing is what made this salad good enough to share. I'll share the dessert recipe soon.

photo from here

Ingredients:

Salad

1/2 lb. cooked shrimp (medium size 51-60 per lb.), thawed, tails removed

5 oz. spring mix greens

1/3 cup julienne cut tomatoes in oil

1 avocado, sliced

1/2 cup Parmesan cheese, grated

Dressing

1/3 cup fresh lemon juice

3 T. capers

1 T. Dijon mustard

1/2 tsp. crushed red pepper flakes

1/2 cup olive oil

Get Cookin'

Make the salad dressing as far in advance as possible (I made mine the morning of the bbq). Refrigerate. Immediately before serving, put together salad ingredients and toss with salad dressing.

Edamame Salad

2010-06-25T11:23:00.000-07:00

When I was at Costco a few months ago I purchased a lifetime supply of edamame. We're still eating them. I was excited to find this recipe to add some variety to our weekly edamame serving. Thanks to Week of Menus for the recipe! I modified the original recipe by using fire roasted bell peppers instead of raw ones and green onions instead of scallions.

I suggest letting the salad sit in the refrigerator for 24 hours to let the flavors come together. I liked it better the second day.

photo: Week of Menus

Ingredients:
2 packs frozen edamame beans in their shells ( If using preshelled beans, you'll need around 2 1/2 cups.)
1/2 cup roasted red bell pepper, finely diced
1/2 cup green onions chopped
1/4 cup cilantro, finely chopped

for the dressing:
2 tablespoons rice vinegar
2 tablespoons oil
1 1/2 teaspoons honey
1 tablespoon grated fresh ginger
1/2 teaspoon salt

Get Cookin'

Cook edamame beans according to package directions. When done cooking, make sure to rinse well with cold water to stop cooking. Dump the beans into a bowl full of ice water. Set aside.

2. Mix ingredients for dressing together.

3. Shell the edamame. Place the beans into a bowl. Pour dressing on top. Add cilantro, bell peppers, scallions. Toss to coat. Chill in the refrigerator for 24 hours to allow flavors to amalgamate.

Indian Lentils

2010-06-16T22:14:00.000-07:00

My dad and I planned on going out to eat tonight, but decided we had eaten out too much lately. To avoid another processed meal (and extra calories) I decided to crockpot cook. Thanks to A Year of Slow Cooking for the recipe!

The dish turned out great but didn't take nearly as long to cook as expected. Next time I'd start cooking them at noon, not 9 a.m.

photo from here

Ingredients:

2 cups lentils (any color-mine were a mixture of brown & red)

4 cups chicken broth (you could use veggie)
1 small yellow onion, diced
1 cup diced celery
1 teaspoon cumin
1/2 teaspoon corriander
1 teaspoon kosher salt
1/2 teaspoon dried mustard
1/2 teaspoon turmeric
4 cloves garlic, chopped
1 (4 ounce) can diced chiles (no need to drain)
1 tablespoon dried parsley (or 1/4 cup finely chopped fresh)
2 large chicken breast halves (we only had a can of chicken, so I used that)

Get Cookin'

Use a 4 quart slow cooker. Rinse the lentils under cold water until it runs clear. Dump into the slow cooker. Add broth,diced onion and celery. Add all spices, the garlic, and chiles. Stir to combine.

Lay the chicken on top.

Cover and cook on low for about 7 hours, or on high for about 4. Before serving, remove chicken from the slow cooker, chop it up, and stir back in. I didn't have to do this, thanks to canned chicken. :)

Serve over rice. Jesse kept asking for pita bread, so next time add pita bread, too!

No Sugar Cookies

2010-05-21T10:12:00.000-07:00

My dad found this recipe that totally cheats the system. The cookies taste like there's sugar (or sugar substitute) but there isn't. Applesauce and raisins do the trick.

Ingredients:
1/2 c. oil
2 eggs
1 c. flour
2 teaspoons cinnamon
1/2 c. chopped nuts (optional)
1 c. applesauce (no added sugar kind)
2 teaspoons vanilla
1 teaspoon baking soda
1 c. oatmeal
1/2 c. raisins

Get Cookin'

Preheat oven to 350 degrees.

Mix the oil, applesauce, eggs and vanilla.

Add remaining ingredients and mix well.

Drop teaspoonfuls onto a greased cookie sheet and bake for 8-10 minutes.

My dad and our dog, Sparky.

Raspberry Lemonade Bars

2010-05-19T16:23:00.000-07:00

photo: http://www.sophistimom.com/

Dessert for our Mother's Day picnic--these bars were perfect for an outdoor event. Thanks to Sophistimom.com for the recipe.

Ingredients:
for the crust:
9 tablespoons unsalted butter (1 stick, plus one tablespoon)
1/4 cup sugar
1 cup unbleached all-purpose flour
pinch salt

for the filling:
1 1/2 cups sugar
3 egg whites
1 egg
2/3 cup freshly squeezed lemon juice (from 3 lemons)
2 tablespoons lemon zest (from 2 lemons)
2/3 cup unbleached, all-purpose flour
pinch of salt
1 cup of frozen raspberries, defrosted
1 tablespoon confectioner’s sugar

Get Cookin'

1. Preheat oven to 350 degrees (180 degrees Celsius). Line a 8×8″ * square baking pan with a strip of parchment paper (8×14″) that covers the bottom and overlaps on either side. (This is so after it cools, you can pull out the entire pan of lime bars and cut them neatly. You can omit this step completely, though. You don’t even need to butter the pan.)

2. Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Flour hands and press dough into 8×8″ square baking pan, so that it comes up about a 1/2 inch around the sides.

3. Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.

4. Whisk sugar, egg whites, egg, lemon juice and zest, flour, and salt in a large bowl. Pour raspberries into a sieve and press through to extract all the pulp and juices. Whisk into lemon mixture and pour into crust. Bake for 30-35 minutes until filling is completely set. Let cool completely. (I help mine along in the freezer for about an hour.) Using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into 16 squares. Dust with confectioner’s sugar.

Chickpea Salad with Roasted Bell Peppers

2010-05-19T16:14:00.000-07:00

photo: http://smittenkitchen.com/

I made this for a Mother's Day picnic Jesse and I did for our families. It was a big hit! We served it on a bed of mixed greens, but it would be good with pita wedges, too. Thanks to Smitten Kitchen for the recipe.

Ingredients:
2 large red peppers, roasted and skinned
3 cups of cooked chickpeas, rinsed if canned (about 2 15-ounce cans)
1/4 cup of parsley, chopped
2 tablespoons of chopped mint
3 tablespoons of capers, rinsed
2 tablespoons of fresh lemon juice ( orred wine or sherry vinegar)
1/4 teaspoon of salt
2 cloves of garlic, minced
4 tablespoons of extra virgin olive oil

Get Cookin'
Cut the peppers into half-inch wide strips and put them in a large bowl together with the chickpeas, herbs and the capers.

In a smaller bowl, whisk together the lemon juice, salt, garlic and oil. Pour over the chickpea mixture and combine.

Refrigerate it for a day to get the flavors to amalgamate.

Jesse's sister, Cortni, and I at the picnic.

Banana Chocolate Breakfast Smoothie

2010-05-19T16:07:00.000-07:00

photo: http://garry.cc/blog/tag/chocolate/

A delicious, fast, full of protein smoothie for rushed mornings.

1 frozen banana, cut into pieces
2 tablespoons peanut butter (or other nut butter)
1 tablespoon cocoa powder
2 tablespoons vanilla protein powder
1 tablespoon agave syrup
1 tablespoon ground flax
1 c. milk

Place ingredients in blender, enjoy!

Pumpkin Sandwich Cookies

2010-05-19T15:57:00.000-07:00

photo: http://www.landolakes.com/

I'm saving this recipe for October, can't wait to try them for fall. Yum. I got the recipe from Land O Lakes butter.

Ingredients:
for cookie:
2 c. all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp baking powder
1/2 tsp salt
1 c. brown sugar, backed
1/2 c. butter, softened
1/2 c. canned pumpkin
1/4 c. milk
1 egg
1 tsp vanilla

for filling:
1 package cream cheese (8 oz), softened
2 tsp butter, softened
1 tsp ground cinnamon
1 tsp vanilla
4 c. powdered sugar

Get Cookin'

Heat oven to 350 degrees.

Combine flour, baking soda, pumpkin pie spice, baking powder and salt in medium bowl. Set aside.

Mix brown sugar and 1/2 cup butter in large bowl; beat with mixer until creamy.
Add pumpkin, milk, egg and vanilla; beat until well mixed.

Reduce speed to low and add the flour mixture.

Drop better by level measuring tablespoonfuls onto an ungreased cookie sheet.

Bake for 9 minutes and cool.

Next, Combine all filling ingredients except powdered sugar into a large bowl. Beat at a medium speed until smooth. Gradually add 4 cups of powdered sugar until creamy.

Spread 2 teaspoons of filling on the bottom-side of 1 cookie. Top with another cookie.

tip: for perfectly round cookies, pipe batter in 1-inch circles on parchment paper, using a piping bag without a tip.

Cupcake Art

2010-04-26T22:50:00.000-07:00

photos: here

Craving cupcakes? Head over to Ming Makes Cupcakes for beautiful cupcakes and tasty, original recipes for them.

Fish Sticks, revisited

2010-04-26T10:43:00.000-07:00

When I was little and my parents went out on 'date night' and I was left with my super cool babysitter that I loved and adored, I always got to pick the menu for dinner. Usually it was mac&cheese or fish sticks. (Sorry babysitter Ashley, I'm sure you hated my dinner choices!)

Here's a great recipe for fish sticks that you don't have to feel guilty about eating! I love knowing what goes into my food. Thanks to A Life Less Sweet for the recipe. We always make our own bread crumbs, too. Store bought ones tend to have way.too.many unnecessary ingredients.

Ingredients:

1 lb fish fillets (I used cod)
1/2 cup dry bread crumbs
1/2 cup panko bread crumbs (read the ingredients!)
2 eggs, lightly beaten and thinned with about 1 TBSP of water
1/2 cup flour
1/2 tsp ground thyme
1/2 tsp garlic powder
1/2 tsp seasoning salt
cooking spray (like Pam)

Get Cookin'

Preheat oven to 400 F. Spray baking sheet with cooking spray.

Mix flour, thyme and garlic powder in a bowl. Pour the thinned egg into a separate shallow bowl. Last, combine the breadcrumbs and panko in a third shallow bowl or plate.

Cut the fish fillets into 1" wide strips. Sprinkle the fish on all sides with the seasoning salt. Dredge each strip first in the flour mixture, then in the egg, and last in the breadcrumbs. Place the coated strips on the baking sheet. Lightly spray all of the strips with oil.

Cook the fish for 10 min or until flaky.

To freeze:
Place cooked strips neatly on a baking sheet. Make sure that there is a little space between each strip. Cover with foil or plastic wrap and put in freezer for a few hours until the strips are completely frozen. Store in a container of your choice.

To reheat, cook the frozen strips in a 400 F oven for 10-12 min or until strips are completely warmed.

Starbucks Reduced-Fat Banana Chocolate Chip Coffee Cake Recipe

2010-04-21T14:38:00.001-07:00

I've eaten my share of Starbucks coffee cake, after working there for two years. A few months ago the company re-introduced their reduced fat banana chocolate chip coffee cake (the longest pastry name ever). It's delicious.

I stumbled upon this recipe for a banana chocolate chip coffee cake and it almost exactly like the Starbucks recipe (minus walnuts).

photo courtesy of Starbucks.com

Grilled Chicken and Pineapple Sandwiches

2010-04-12T09:17:00.000-07:00

photo courtesy of: cookinglight.com

Ready for summer? Today the high is 83 today. YAY! Jesse's sister went swimming this weekend, I'll wait for the water to get to the high 70s, but it's potentially warm enough for some of us to go swimming. I found this sandwich recipe from Cooking Light that looks amazing and just right for spring weather. Grilled Chicken and Pineapple Sandwiches

Update: 7/23/10--I finally got to make these burgers for dinner (sans the whole wheat bun) and they were delicious! My family loved them.

School Lunch

2010-04-07T07:37:00.000-07:00

School lunch programs have been under a lot of fire lately. When I recall my elementary school lunches I remember real food being served and chocolate milk being available only on special occasions. We did have the occasional chicken nugget but for the most part Mesa Public Schools did a great job feeding wholesome food to us.

Here are some links to people bringing attention to the school lunch problems in public schools:

Jamie Oliver's Food Revolution: Watch previous episodes and learn more about what's going on with America's school lunch program.

Fed Up with School Lunch: An elementary school teacher is posting daily blogs about her school's lunch program. See first-hand what's going into the mouths of our youth.

Article about the new legislature for school lunches.

Orange Date Muffins

2010-03-21T21:38:00.000-07:00

I went into a baking frenzy during spring break since I can't cook as much as I used to in my new dorm. I love having muffins to eat on the weekends before going to work at Starbucks and thought these sounded good (plus I had all the ingredients in the house). I got the recipe from Eat Better America, but tweaked it a bit. I didn't have any whole wheat flour, so I used all-purpose flour instead. The muffins tasted good but were heavy, maybe it's because I didn't use any whole wheat flour? I also added some textured vegetable protein. The original recipe is here: Orange Date Muffins.

Ingredients:

2 1/4 cup Gold Medal® all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup packed brown sugar
2 teaspoons grated orange peel
1 cup rice milk
1/3 cup applesauce
1 egg
1/2 cup chopped dates
1/4 cup textured vegetable protein

Get Cookin'

Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups ( The directions told me not to use paper baking cups).

Mix flours, baking powder and salt; set aside. In medium bowl, beat brown sugar, orange peel, rice milk, applesauce and egg until well mixed. Stir into flour mixture just until flour is moistened. Fold in dates and textured vegetable protein. Divide batter evenly among muffin cups.

Bake 18 to 22 minutes or until toothpick inserted in center comes out clean and tops begin to brown.

Notes:
Next time I'd double the amount of protein. I started off with a small amount in case it left a weird texture or taste; it didn't. Since 1/4 cup spread over 12 muffins doesn't give much added protein to a single muffin I want to increase the amount next time I make these.

According to Eat Better America (based on the original recipe), each muffin has 190 calories and 4 grams of protein.

Flavored Coffees

2010-03-12T06:29:00.000-08:00

When I drink black coffee I add cinnamon to the coffee to give it some flavors without adding calories. A barista I know adds cinnamon to her ground coffee before she brews it at home. It's better to flavor coffee yourself since companies typically use chemical flavoring. Yuck.

Here are some other tips to flavor coffee from Joy of Cooking. Add any of the following to one pound of ground coffee (before brewing).

4 ounces ground chicory
4 ounces cocoa nibs
4 ounces cracked cinnamon sticks
4 star anise
4 vanilla beans (halved lengthwise and cut into pieces)
several large pieces of citrus zest

photo from here

Eating Gluten Free Without Breaking the Bank

2010-03-10T20:49:00.000-08:00

Trying to maintain a gluten-free diet on a budget can be difficult. This list offers suggestions on how to lower grocery bills for a gluten-free household. Cooking at home with a focus on budgets is a hot topic this year. As a result, the web is full of web sites and blogs to help. One great resource is the blog, Gluten Free on a Budget, it hasn’t been updated since 2008, but the low-cost recipes still are current.

Tip 1: Eat naturally gluten-free foods. Processed foods that are labeled “gluten-free” are expensive because a chef, dietician or scientist had to figure out how to substitute gluten in a recipe. However, foods that naturally do not contain gluten will be cheaper because there wasn’t a middle man involved. For example, chicken, veggies, fruit, rice, quinoa, beans and fish are all gluten-free. Look at regular recipes and find ones that are already gluten-free; don’t start by searching for “gluten-free recipes” and “gluten-free food.”

Tip 2: Buy pantry items on sale and in bulk. This is common knowledge, but not many actually follow through. Grocery stores have semi-annual case-sales that heavily discount canned items. Amazon.com offers many gluten-free products in bulk at a discounted price such as Tinkyada White Rice Pasta and Bob’s Red Mill All-Purpose Gluten-Free Baking Flour. Sprouts Farmer’s Markets has gluten-free sales occasionally as well. At these sales, all gluten-free products in the store are usually 25 percent off the usual price.

Tip 3: Make friends with your crockpot. Cooking with a crockpot makes cheap food taste better. This is not an overstatement. Cheap cuts of meat turn out great in the crockpot. The energy used to cook in the crockpot is the same as a light bulb, so you’ll save in food and energy costs. Stephanie O’Dea’s blog, A Year of Crockpotting, is solely dedicated to gluten-free crockpot recipes.

Tip 4: Eat less animal protein. Lentils, beans and grains serve as main sources of protein. Try eating meatless meals twice a week; it will save money and some say it’s good not to eat meat every day. Some good vegetarian recipes are: lentil burritos from $5 Dinners (instead of using tortillas I used corn taco shells, making lentil tacos), bean stew, or http://amyscollegecooking.blogspot.com/2009/09/chick-pea-and-tomato-curry.html.

Taco Soup

2010-02-23T20:34:00.000-08:00

This is an easy, filling soup perfect for chilly weather. It's made from ingredients that are pantry staples so you shouldn't have to go to the store. I usually don't use the meat that is listed as optional. The beans are plenty of protein. Thanks to http://crockpot365.blogspot.com/2008/02/original-taco-soup-crockpot-recipe.html for the recipe.

Ingredients:
2 cans of kindey beans
2 cans of pinto beans
2 cans of corn
1 large can of diced tomatoes
1 can tomatoes and chiles
1 packet taco seasoning (if you are gluten free, stick to McCormick)
1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)
1 lb browned ground turkey or hamburger (optional.)
shredded cheese and sour cream for embellishment

Get Cookin'

Put the meat in the crockpot if you're using it. Sprinkle the seasoning packets on top. Drain and rinse the beans, add the entire contents of the tomato and corn cans. Sir.

Cook on high for 8-10 hours.

The longer it cooks the better. Stir well, serve with a handful of shredded cheese and a dollop of sour cream.

Can't wait to try this:

2010-01-21T20:54:00.000-08:00

I'm so excited--Smitten Kitchen just discovered her crockpot. I think I squealed when I read this. This recipe looks great for freezing and bring to my dorm.

I'll share results after this weekend, hopefully.

Black Bean Soup + Toasted Cumin Seed Crema

Peppers

2010-01-17T20:51:00.000-08:00

Jesse and I picked peppers from my dad's garden yesterday. There were so many, and they were so beautiful, here's a snapshot. Recipes to come shortly. Jesse took some of the spicier ones and is drying them in the oven (200 degrees for about six hours) to make into red pepper flakes (the kind you put on pizza).

Jesse's dried peppers:

Homemade pizza pepper flakes:

Shepherd's Pie

2010-01-17T20:36:00.000-08:00

I found two very different recipes for shepherd's pie that sounded great. One was vegetarian and the other was a hearty Rachael Ray recipe. I combined them, taking out a lot of the meat Rachel Ray called for and replaced it with kidney beans, the "meat" of the vegetarian recipe. Jesse, my dad and I finished up the whole pie--no leftovers! Yay!
Next time, I want to make individual shepherd pies for everybody, I think they'd be cute.
Links to the recipe's I combined into my own: Eat Better America + Rachael Ray = yummy shepherd's pie.

Ingredients:

1/2 lb. ground beef
1 can kidney beans
1 c. beef broth
EVOO
3 carrots, chopped
1 onion, chopped
2 tsp. Worcestershire sauce
1/2 c. frozen peas (I used half a can, but I prefer frozen ones)
1 tsp. paprika
2 Tbsp. butter
2 Tbsp. flour
2 Tbsp. chopped fresh parsley
1 box of instant garlic mashed potatoes (plus milk and butter needed to make them)

Get Cookin'

Add EVOO to hot pan. Brown the ground beef and onions, then add veggies and kidney beans (except the peas) to the pan. Cook, stirring often. In another (smaller) pan, cook the butter and flour over medium heat. Whisk in beef broth and Worcestershire sauce. Allow the sauce to thicken.

After the sauce is thick, pour it over the beef mixture. Put in oven to keep warm.

Make the mashed potatoes and cover the meat with the potatoes. Garnish with sharp Cheddar cheese, parsley and paprika on top.

Broil in the oven for a few minutes, until the potatoes are browned.

107

2010-01-07T20:31:00.000-08:00

When Jesse's family lived in Germany they would go to an Italian restaurant for this pork dish. They couldn't pronounce the real name but they'd call it 107. According to the owner, it was the spiciest item on the menu. After befriending the owner, Jesse's dad got the recipe from him. This isn't so much an exact recipe as it is a list of ingredients to play around with. Frank said every time he makes 107 it comes out differently. But, Jesse and he agree that it always comes out delicious.

Ingredients:
5 whole garlics, sliced, not mashed
1 onion, chopped
pork (this can vary greatly--use whatever pork is on hand. Frank usually uses left-over pork chops, pork roast or pork tenderloin.)
1 package spaghetti noodles
EVOO
butter
balsamic vinegar
salt/pepper
Parmasian cheese

Get Cookin'

In a large frying pan, heat butter and EVOO. Add pork, salt and pepper. After the pork is browned a bit, add onions and cook. In another pot, begin cooking pasta. Add extra salt and some butter into the boiling water.

Cook the pasta al dante, not too much. Be sure to keep some of the water from the pasta.

Add the chopped garlic to the pork and onions. Drain the pasta and mix with the pork mixture.

Toss with more EVOO, balsamic vinegar and top with cheese.

Lentil Tacos

2010-01-01T11:20:00.001-08:00

This recipe provides a complete protein. I can't remember where I got the recipe, please let me know if you know!

Ingredients:
1 c. rice, uncooked
1 c. lentils, uncooked
1/2 an onion, chopped
1 can tomato paste
1 packet Taco Seasoning
package of taco shells
Taco garnishes: salsa, cheese, sour cream, etc

Get Cookin'

Start cooking rice on the stove for about 45 minutes.

In another pot, bring 4 cups of water to a boil. Add the lentils and cook for about 20-30 minutes.

When both are cooked, combine them in a large saucepan. Add tomato paste plus 2 tomato paste cans worth of water. Stir. Add seasoning packet and simmer for about 10 minutes.

Serve in taco shells.

No Noodle Lasagna

2010-01-01T10:19:00.001-08:00

This is one of my favorite recipes, ever. Yum. This is gluten-free, fyi. Thanks to A Year of Slow Cooking for this recipe!

Ingredients:
1 jar (26 oz)pasta sauce
1 small container of ricotta cheese
8 slices mozzarella cheese
2 c. shredded Italian cheese mix
1 large eggplant
3 summer squash
1 pound of sliced mushrooms
bag of baby spinich
2 Tbsp. warm water

Get Cookin'

Use a large crockpot (like a 6 quart).

Wash veggies. Slice squash and eggplant in long slices, about 1/2 inch thick. These are the noodles! Don't peel the skin off the squash or eggplant.

In the bottom of the crockpot, pour 1/4 cup of pasta sauce. Layer a few pieces of squash and eggplant, smear ricotta cheese and add a handful of baby spinach and mushrooms. Put a few slices of mozzarella cheese on top. Pour in more pasta sauce and continue the pattern until the crockpot is full.

Top with pasta sauce and the shredded cheese. Add 2 tablespoons of warm water, pour into the pasta jar, shake, and pour the contents on top of the lasagna.

Cook on low for 5-8 hours.

Southwestern Chowder

2010-01-01T10:13:00.000-08:00

This is an empty-the-pantry kind of dinner. The original recipe from kraftfoods.com wasn't for the crockpot, I modified it. I didn't add the optional macaroni.

Ingredients:
2 cans (14.5oz each) chicken broth
1 jar (16 oz) salsa
1 can kidney beans
1 can of corn
1 zucchini, sliced into half circles
1/2 tsp. ground cumin
1/2 c. mexican style shreaded cheese.
optional:
3/4 c. elbow macaroni

Get Cookin'

Add everything except cheese and macaroni to crockpot. Cook on low for 6-8 hours. Before serving, cook macaroni on the stove, drain and add to soup.
Dish into bowls, top with cheese.

Pancakes

2010-01-01T10:09:00.000-08:00

Jesse's dad gave me his "Ultimate Melt-in-Your-Mouth Pancake" recipe. Here it is. I must say, the pancakes are better than using basic Bisquick mix.

Ingredients:
2 c. Bisquick
1 c. milk
1 Tbsp. sugar
2 Tbsp. lemon juice
2 tsp. baking powder
2 eggs

Get Cookin'

Mix ingredients, allow to rest for about five minutes. This allows the baking powder to react with the lemon juice to make the pancakes rise.

Peppermint Chocolate Cookies

2009-12-06T14:03:00.001-08:00

These have become a holiday staple for my family. Jesse doesn't really like the hard peppermint candies on top, but everybody else does! Thanks Rachael Ray for this fabulous recipe.

Ingredients:

1 1/2 sticks of unsalted butter (softened)
1 1/2 c confectioners' sugar
1 egg
1 1/2 c flour
1/2 c unsweetened cocoa powder
pinch of salt
chocolate for melting (the recipe calls for dark chocolate; I usually use semi sweet chocolate chips because it saves me a trip to the store)
2/3 c crushed peppermint candy canes

Get Cookin'

With an electric mixer, beat the butter until soft. Gradually add the confectioners' sugar until creamy, then beat in egg.

In separate bowl, whisk flour, cocoa and salt. Gradually add to the butter mixture.

Cut off a large piece of parchment paper; turn the dough onto the paper. Shape the dough into a 12-inch-long cylinder; wrap tightly and roll into a smooth, even log. Refrigerate for 30 minutes; reshape and refrigerate for an additional 30 minutes.

Preheat oven to 350 degrees.

Slice cookie dough log into 1/3-inch-thick rounds. Place about an inch apart, bake until firm, about 18-20 minutes.

After the cookies are done cooking, melt the chocolate.

Spread melted chocolate on each cookie and sprinkle peppermints on the top.

Refrigerate until the chocolate is hard, about 2-3 hours.

Sorry for the picture being so dark. I have an excuse to make these again; I need a better picture!

Pumpkin Milkshake

2009-11-23T22:55:00.000-08:00

I'm in love with everything pumpkin and feel like I have to eat it all before November is done because it's such a "fall food." Who eats pumpkin pie in February?! Nobody.
I made these over the weekend and loved them. We will be making these again. Thanks to Cooking Light for this recipe.

Ingredients:
2 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
1 cup fat-free milk
2/3 cup canned pumpkin
1/4 cup packed brown sugar
3/4 teaspoon pumpkin-pie spice
Whipped Cream, optional (we didn't use it)

Get Cookin'

Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into glasses. Top each with whipped cream and sprinkle with the additional pumpkin-pie spice, if desired.

Quick Cookies: Funfetti Cookies

2009-11-23T20:49:00.000-08:00

Sometimes I promise homemade cookies when I don't really have time to spend two hours in the kitchen. However, there is always time to make cake mix cookies. This recipe was on the side of the cake box last year. They're simple, fast and taste like they're made from scratch. Shh! It's my dirty secret.

Ingredients:
1 box Pillsbury Funtetti cake mix
2 eggs
1/3 c. oil

Get Cookin'

Mix ingredients in a bowl (you don't even need to get the mixer out for this!).
Preheat oven to 350 degrees. Drop onto ungreased cookie sheet and cook for 9 minutes. Take them out before they look brown. They will stay soft this way.

Update (June 25, 2010): I tried this recipe with a strawberry cake mix last night-they turned out delicious (and pink!)

Starbucks Outrageous Oatmeal Cookies

2009-11-11T13:32:00.000-08:00

When Starbucks changed all pastry recipes this summer they handed out recipe cards with the new recipes on it. Working at Starbucks, I collected all the recipe cards we handed out! I finally got a chance to make the Outrageous Oatmeal Cookies that are quite popular at my store. I don't think they tasted exactly like the ones we sell, but they were a great oatmeal cookie.

Ingredients:

1 1/2 c old-fashioned rolled oats (not quick-cooking)
1/2 c all-purpose flour
1/4 c dark raisins
1/4 c golden raisins
1/4 c dried cranberries
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 Tablespoons unsalted butter, room temp
1/2 c packed brown sugar
1/4 c granulated sugar
1 egg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 Tablespoons dark raisins (topping)
4 Tablespoons golden raisins (for topping)

Get Cookin'

Preheat oven to 350 degrees.
Blend oats, flour, raisins, cranberries, baking powder, baking soda and salt. Set aside.

Beat butter and sugars until light and fluffy, then add egg, cinnamon and vanilla. Beat until well combined.

Gradually add oat mixture; beat until combined.

Combine raisins for topping in a separate bowl and set aside.

Drop dough onto cookie sheet about 2 inches apart. Place a teaspoon of raisin topping on top of dough.

Bake until cookies are golden brown and still soft: 12-16 minutes.

Apple Chips

2009-11-09T17:57:00.000-08:00

I eat an apple a day--not only to keep the doctor away but simply for their convenience (I'm eating one right now!). I was snooping around the internet, putting off chemistry studying, when I stumbled upon a recipe for these apple chips. YUM! These are a new, healthy way to sneak apples into your daily diet. Enjoy!

One note--the recipe only uses two apples--next time I'm doubling, maybe tripling the recipe!

Ingredients:

2 gala or granny smith apples
2 tbsp sugar
½ tsp cinnamon
1 tbsp lemon juice
Water

Get Cookin'

Turn the oven on its lowest setting--mine was 175 degrees. Then, fill a bowl with cold water and lemon juice.

Use a slicer to cut the apples and immediately place into cold water and lemon juice. This prevents premature browning of the apples.

Line a baking sheet with parchment paper, place the apple slices on the sheet after shaking off the excess liquid off it.

Sprinkle with cinnamon and sugar.

Place the oven for two hours, or until the apple slices are crisp.

Crockpot Tips

2009-10-20T15:10:00.000-07:00

Hi all,

I've moved temporarily into another apartment because of terrible, terrible neighbors. If I'm in the other apartment for over a week, I'll bring over pots and pans, until then, I'm fine eating oatmeal, cantaloupe, and stir fry in the student union.

Here's a link to some helpful crockpot cooking tips I found today: Crockpot Tips

Happy cooking,
Amy

Beef Stew

2009-10-15T04:32:00.000-07:00

This is the first beef I've cooked all school year! Before you ask if I'm going vegetarian--heck no, I'm not. It's just that when I visit my family and Jesse's family every weekend I typically eat beef at least once, maybe even twice. As a result, I haven't felt inclined to make any of my own beef for just 'lil old me. Tuesday I decided it was time for some beef, in the crockpot. I've never made beef stew before, but with the help of Coyote Country Seasoning Co. it turned out delicious!

1 pack of Coyote Country Seasoning Company's "beefy stew soup"
1 can of mushrooms, drained
handful of baby carrots
1 onion, chopped
1 can baby potatoes, drained
1 pound of steak, cut into cubes
4 c water

Get Cookin'

Place everything in crockpot and cook on low for 7-9 hours or high for 4-5. The seasoning package called for 6 cups of water, but I thought it was too much, just so you know. Remember, stews and soups taste better the longer they cook, so try to opt for cooking it on the low setting.

Caramel Pumpkin Cupcakes

2009-10-12T12:15:00.000-07:00

I had a can of pumpkin I used for about two days to make pumpkin oatmeal. I lost interest because I didn't like washing a pot every morning at 7am. I've gone back to microwavable oatmeal. But, I still had a lot of pumpkin to use. My roommates and I found this recipe in the Hungry Girl cookbook. It's better than pumpkin pie. Seriously. The pumpkin makes them so moist, and the caramel topping is amazing.

The original recipe only made 12 cupcakes and used only 1/2 a box of cake mix. Who wants to save 1/2 a box of yellow cake mix? Not me. So, I doubled the recipe, as seen below.

For Cupcakes:
1 box yellow cake mix (most-style)
2 c canned pure pumpkin
2/3 c liquid egg substitue
2/3 c water
4 T maple syrup
4 t cinnamon
4 t granulated sugar
1/4 t salt

For Topping:
6 cubes chewy caramels
4 t vanilla soymilk

Get Cookin'

Preheat oven to 350 degrees.
Combine all cupcake ingredients in a mixing bowl. Mix until well blended (about 2 minutes). Spray muffin tins and evenly spoon the batter into the pans. Cook for about 12 minutes.

Immediately after the cupcakes are finished cooking, place caramels and soymilk in a microwave-safe dish. Microwave at medium power for 1 1/2 minutes. Stir vigorously until completely blended. Microwave again for 30 seconds. Drizzle caramel sauce over cupcakes.

Each cupcake only has 108 calories and 2 grams of fat. :)

Mediterranean Stew

2009-10-12T11:50:00.000-07:00

This is a dish that is perfect for the beginning of fall. Now that we've made this, I can consider it fall. It's pretty versatile, throw in whatever veggies you have on hand--except potatoes. I tried that once last year, and they soak up all the extra virgin olive oil. :(

I didn't get to take a picture of the finished stew because Jesse and I were famished when we got home from class today. We had to dig in. Sorry.

3 T EVOO
1 onion, chopped
3 garlic cloves
4 c. chicken stock
1 can diced tomatoes (14.5oz.)
1 can tomato sauce (I used low sodium)
2 boneless, skinless chicken breasts cut up into cubes
handful of baby carrots
2 celery stocks, chopped
1 T Italian seasoning
3/4 c. frozen mixed veggies

Get Cookin'

Throw in all ingredients except frozen veggies into crockpot. Cook on low for 7-9 hours or high for 4-6. Add the frozen veggies about an hour (or half hour) before eating.

HINT: Soups and stews taste best the longer they cook, so try to opt for cooking the stew on the low setting.

Sweet Potato Chili vegan

2009-10-01T22:41:00.000-07:00

My best friend from elementary school is a vegan. I think that's why this recipe caught my eye. (Hi, Stephanie!) I also was trying to use up all the kidney beans I have (thanks to a sale at Fry's).

This was delicious, and different from your typical bowl of chili. I dare you--try it!
Thanks to my favorite crockpot lady for this recipe base. I changed the spices, but the rest is the same. Next time I'd cut the sweet potatoes into smaller chunks-they looked like carrots.

2 sweet potatoes, peeled and in 2-inch chunks
1 yellow onion, diced
2 garlic cloves, minced
1 (15-ounce) can red kidney beans, drained and rinsed
1 (14.5-ounce) can tomatoes--I used a can with chilis in it as well
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon Hungarian paprika
1/2 teaspoon kosher salt
1 cup water
1/2 cup orange juice

Get Cookin'

Place all ingredients in 4 quart crockpot. Cook on low for at least 5 hours (I had classes all day and a lecture at night, I think mine cooked for about 9 hours)!

Santa Fe Foldover

2009-10-01T22:10:00.000-07:00

The night I made this Jesse told me I really like to make Mexican food because I make it a lot. So, here's the most recent Mexican recipe that goes out to you, babe! I think I know the reason I make a lot of Mexican food: beans! They're inexpensive, healthy and are packed with protein.

I modified a recipe from eatbetteramerica.com. The original said it could feed 3 people. I don't think so. Jesse and I ate the whole thing and were not stuffed. I'd double the recipe next time.

1 cup Bisquick Heart Smart mix
2 tablespoons cornmeal
1/4 cup very hot water
1 cup canned black beans, drained, rinsed
1/3 cup salsa
Handful of shredded cheese
Handful of shredded lettuce
Handful of chopped tomato
A spoonful fat-free sour cream

Get Cookin'

Heat oven to 375°F. Spray cookie sheet with cooking spray.

Stir Bisquick, cornmeal and hot water until soft dough forms. Knead until mixed. Roll dough onto cookie sheet, forming a circle like a pizza crust.

In another bowl mix beans and salsa and spread over the dough within an inch of the edge, again, like putting sauce on a pizza--leave a crust.

Fold edges over. Sprinkle cheese over beans.

Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.

Teddy Bear Cake

2009-09-28T09:48:00.000-07:00

There's a hilarious old lady who lives across the street from Jesse's house. We love her.
Her birthday is tomorrow and Jesse's mom asked me to make a cake for her with two specific directions: make it low sugar (she's diabetic) and have some sort of teddy bear theme.

Piece of cake, right?!

I thought so! Here's my low sugar, diabetic friendly, teddy bear cake.

Pasta Sauce from scratch

2009-09-23T12:40:00.000-07:00

I haven't gotten to cook very much lately becasue school is taking over! I've been living off canned beans and sandwiches. Blah!

I was planning on making this last week, but I slept in the day I was going to, and that's kind of how the whole week turned out. Good news: I got to make this yesterday! Yay!And, I loved knowing exactly what was in my pasta sauce.

I got the idea from my favorite blog, thanks!

Ingredients:

--handful of sundried tomatos, chopped
--1/2 onion, chopped
--2T garlic
--2T capers, drained
--1T basil (or Italian seasoning)
--1/2 cup frozen peas

Start Cookin':

Put everything except peas in the crockpot and cook on low for about 4 or 5 hours. About 30 minutes before you want to eat, add the peas and cook the pasta.

Serve over pasta.
I used the leftovers on top of a veggie burger for my lunch the next day. It was great on that as well.

Tortilla Pizza

2009-09-12T21:58:00.000-07:00

My boyfriend's family 'invented' these. I love them, along with everybody else that tries them. After they're done cooking, you can't even recognize the crust as a tortilla. It turns into a great Chicago style thin-crust pizza.

Ingredients:

Large flour tortillas (one per pizza)
1 jar pizza sauce
2 c. shredded cheese
butter (completely melted)
Italian seasoning

Garlic seasoning (we have Garlic Gharni, we bought it at an art fair, it's amazing) Buy it here: Garlic Festival
Pizza toppings (peperoni, olives, ham and pineapple...)

Preheat oven to 400 degrees.
Spread some melted butter on the outside of the tortilla, about an inch wide.
Spread sauce, cheese and toppings on pizzas.

Sprinkle Italian and garlic seasonings on top.

Place straight in oven until the cheese bubbles and the tortilla has morphed into Chicago-style, thin-crust pizza.

Bon Bons

2009-09-12T21:44:00.000-07:00

My mum always used to joke about watching soap operas and eating bon bons while I was at school. I never knew what a bon bon was--until now. Now I know why this used to be her fantasy. Yum.

1 1/2 c. rice krispies
1 1/4 c. peanut butter (smooth)
1 c. graham cracker crumbs (process them in a blender/ food processor or buy the pre-smashed kind; they need to be very fine)
1/2 c. powdered sugar
dark chocolate to melt and dip bon bons in

Get Cookin'

Mix cereal, peanut butter, graham cracker crumbs and powdered sugar together. Refrigerate as long as possible (min. one hour).

Shape mixture into small, round balls. I used a round tablespoon to do this. Tip: spray with cooking oil before so they don't stick.

Melt the chocolate in a double broiler and dip each ball. Place on wax and refrigerate for another hour.

Bruschetta Grilled Cheese

2009-09-03T21:43:00.000-07:00

It's pretty basic today. But, you can't beat it.

2 slices of bread
Cheddar cheese slices
tomato slices
sliced, fresh basil
balsamic vinaigrette

Make sandwich then grill on George Forman.

Chicken Salad Panini

2009-09-03T21:37:00.000-07:00

I love chicken salad. I love panini sandwiches. This is the best of both worlds.

2 1/2 c chopped, cooked chicken breasts
1/4 c light mayo
2 T bacon bits
1 green onion
1 T ranch dressing
8 slices of bread
1 tomato, sliced
4 cheddar cheese slices

Mix first 5 ingredients and spread onto 4 bread slices. Top with tomatoes, cheese and other bread slices.

Use good old George Forman to grill the sandwich until golden.

Italino Spread

2009-09-03T21:29:00.000-07:00

I love elegant appetizers. This is a bonus--it's really easy, too! You can do this on the grill or in the oven. I made mine on the grill. Thanks, Kraft Foods for the recipe!

1 pkg. (8 oz.) cream cheese
1/4 c pesto
1 plum tomato, chopped
1/4 c shreadded italian five cheese blend
Crackers to spread cheese on (I used Triscuits)
Heat grill (or oven).

Place unwrapped cream cheese on a square of foil; top with pesto, tomatoes and shredded cheese. Place foil on grill (or oven to 375) for about 8 minutes (oven about 12 minutes). The shredded cheese should be melted, but the cream cheese shouldn't loose it's shape.

Berry Good Salad

2009-09-03T21:21:00.000-07:00

I eat salad for lunch everyday. Each week I try to find new ways to make my salads more interesting. Here's last week's salad.

Manderin oranges
Fresh raspverries
Shredded mozzarella cheese
Sliced almonds

Put over salad greens and drizzle over vinaigrette dressing.

Creamy Potato Salad

2009-09-03T21:15:00.000-07:00

I love potato salad, but hate the extra calories most of them have. Here's a healthier version, thanks to Kraft foods.

1 lb. red potatoes (about 4), cut into chunks
1/4 c Zesty Italian Dressing
1/3 c light mayo
1 1/2 t dijon mustard
1 hard boiled egg, chopped
4 green onions, sliced

Cook potatoes in saucepan of boiling water for about 15 minutes or just until tender; drain. Rinse with cold water and allow them to cool.

Mix the dressings and mustard in large bowl. Add potatoes, eggs and onions, mix lightly.

Refrigerate for 1 hour.

Berries with Maple Cream

2009-09-03T21:12:00.001-07:00

I made this for a Mother's Day brunch I made last year. Everybody loved it. Next time, I would double the recipe because everybody wanted seconds. This is an elegant, easy side dish for a nice breakfast or brunch. Thanks, Rachael Ray!

1 c heavy cream
2 T pure maple syrup
3 c assorted berries (blueberries, raspberries, blackberries, or strawberries)
grated peel of 1 lemon

In large bowl, beat the cream until soft peaks form. Add maple syrup and beat until the cream hold still peaks. Set aside.

In another bowl, toss the berries with the peel. Divide among bowls and top with the maple cream.

Blueberry Bars

2009-09-03T21:00:00.000-07:00

I love organic blueberry oat bars from Starbucks. This is the closest recipe I've found. It was gone in two days.

crust:
1 c flour
1/2 c old-fashioned oats
1/2 c brown sugar, packed
1/2 c (1 stick) chilled butter, cut into cubes

filling:
1 1/2 c fresh blueberries (or 6 oz. unthawed frozen berries)
1/2 c blackberry preserves
1/2 T flour

Preheat oven to 375 degrees. Line an 8 inch metal pan with foil and spray foil with cooking spray. I just sprayed the pan the first time I made these, and it was messy. Use the foil.

Pulse the flour, oats, sugar, salt and cinnamon together in food processor bowl. Add butter and pulse until you get a coarse meal. Transfer 1 cup to a medium bowl. This will be the topping.

Press the remaining crumb mixture evenly onto bottom of the pan. Bake until golden until it is just firm to the touch. It should take about 12 minutes. Let cool 10 minutes.

Mix filling ingredients in medium bowl. Spread evenly over crust in pan, then sprinkle saved topping over.

Bake for 30 minutes or until the filling bubbles and the top is golden.

Banana Breakfast Bars

2009-09-03T20:53:00.000-07:00

I can make this for breakfast and it lasts for the whole week. I like this because it doesn't have butter, like most recipes do. It also doesn't have any added sugar, which is another plus. This does make a lot--maybe even cut the recipe in half. But, it freezes well.

1/2 c applesauce
3/4 c honey
1 egg
1/2 t salt
1/2 t cinnamon
2 mashed bananas
4c Quaker oats
1/2 c raisins
1/2 c almonds
1/2 c sunflower seeds

Mix applesauce and honey; add everything else. Spray the pans.
Bake at 350 degrees for 25-30 minutes.

Caprese Salad

2009-09-03T20:51:00.000-07:00

Another salad idea. I love caprese, so why not turn it into an entire lunch? Think about all the nutrients here--anti-oxidants and calcium.

Put mozzarella, tomatoes, fresh basil and oregano over mixed greens. Drizzle balsamic and EVOO on top.

Plantation Chicken Salad

2009-09-03T20:48:00.000-07:00

There was a great coffee shop by my summer internship that I loved to go to on my lunch break. I ate this salad all summer and I've tried to recreate it. No measurements here, just a good mixture of foods for a salad.

Fire roasted chicken
Mandarin oranged
Candied pecans
Ground black pepper

Put ingredients on a bed of baby spinich and mix.

Hummus

2009-09-03T20:42:00.000-07:00

I love hummus. It's great to dip fresh veggies in, especially celery. I usually buy the ready made hummus, but found this recipe in the Arizona Republic.

15 oz. can cannelloni beans, drain&rinsed
1 1/2 T lemon uice
1 1/2 T olive oil
1 large garlic clove
3/4 t cumin
1/4 plain yogurt

Put everything in the food processor and puree. Eat. Yum.

Amy's College Cooking

Breakfast Cereal Bar

Week one at my new job: done. I haven't gotten up this early, this consistently, since high school. College has made me soft! (And spoiled with a meal plan). Prepping for the grave loss of my meal plan in two weeks, I'm collecting recipes I can use for weekday breakfasts and lunches.

I'm a big fan of batch cooking. It's a lot easier to cook on Sunday and have healthy meals ready to grab the rest of the week. This is my breakfast for the week.

Bonus: This recipe has no added sugar.

Ingredients

Benefits of packing your lunch

Smashed white bean & avocado sammich

Red Wine Sangria

22 healthy lunch ideas

Spelt Salad with White Beans and ArtichokesCurried Chicken Salad with Apples and RaisinsRoasted Red Pepper Spread SandwichesChicken Salad with Olive Vinaigrette

Honey-toasted fruit muesli

Fruit Salsa & Cinnamon Chips

Romaine Pesto and Egg-Stuffed Tomatoes

Starbucks Cake Pops

Quinoa and Grilled Zucchini Recipe

I think this is what Heaven looks like

Cheesecake

Breakfast Pizza

Cheesy Bacon Biscuits

Heart-Shaped Boiled Eggs

Taco in a Bag

Valentine's Day Desserts

Blueberries

Hawaiian Veggie Stir Fry

Polka Dot Cheesecake

Kitchen Art

Pita Jungle

Pineapple Chicken

Lucky Black Eyed Peas

Chicken Noodle Soup

Tea

Inside The Bungalow

Fair Trade Cafe

Christmas Shortbread Cookies

Arizona Oranges

Spaghetti & Chickpeas

Mac & Cheese

Tuna Casserole

Spanish White Beans with Spinach

Salsa Chicken & Black Bean Soup

PHX restaurants to try

Pumpkin Recipes

Chocolate, Pumpkin Shortbread Bites

Chocolate Kaula trifle

Barley and Black Bean Salad

Let me Eat Cake!

Mulligatawny Soup

Chocolate Nutella Cookies

Let Us Eat Cake!

Lemony Grilled Lamb Kebabs With Peppers and Onions

Orzo Salad With Zucchini and Feta

Peanut Butter Cup and Pretzel Terrine

Caramel-Almond Ice Cream Torte

Fire-Seared Antipasto Platter

Ingredients:

Dressing:

Get Cookin'

Spinich & Shrimp Salad

Edamame Salad

Indian Lentils

No Sugar Cookies

Raspberry Lemonade Bars

Chickpea Salad with Roasted Bell Peppers

Banana Chocolate Breakfast Smoothie

Pumpkin Sandwich Cookies

Cupcake Art

Fish Sticks, revisited

Starbucks Reduced-Fat Banana Chocolate Chip Coffee Cake Recipe

Grilled Chicken and Pineapple Sandwiches

School Lunch

Orange Date Muffins

Flavored Coffees

Eating Gluten Free Without Breaking the Bank

Taco Soup

Can't wait to try this:

Peppers

Shepherd's Pie

107

Lentil Tacos

S pelt Salad with White Beans and Artichokes
Curried Chicken Salad with Apples and Raisins
Roasted Red Pepper Spread Sandwiches
Chicken Salad with Olive Vinaigrette

Sweet Potato Chili vegan