Fresh Summer Salad

One of my absolutely favorite things to keep in the fridge is this vegetable and fruit summer salad. It is the perfect healthy snack because I can eat as much or as little as I want without feeling unhealthy. I like to eat it by itself with different dressings or throw it on top of lettuce for a fresh salad. There are many ways to mix up this salad by changing the types of apples, changing cheeses, adding other veggies like asparagus or even adding beans like chickpeas and black beans. There are many ways to jazz this salad up,  but that’s what makes it so great.

Ingredients

1 cup bowtie pasta
edamame

1 cucumber

1 carrot

1 bell pepper

Tomato

Apple

Avocado

Kalamata olives

Lemon juice

Balsamic vinegar

Extra virgin olive oil

Salt/pepper/salad supreme

Recipe

1.       Cook the edamame and the bowtie pasta according to their package instructions, the amount is completely up to you

2.       Slice the cucumber, carrot

3.       Dice the bell pepper, tomato and apple.

4.       Cut up the avocado and slice each olive in half

5.       Combine all the lingredients through the kalamata olives and sprinkle the lemon juice on top. Add salt, pepper, and salad supreme to taste

6.       Serve with balsamic vinegar and extra virgin olive oil

*don’t forget all the variations you can create for this salad if you eat it several days in a row. This is a great salad to keep in the fridge, but be careful because eventually the cucumbers will become soggy.

Best Ever Vegetarian or Meat Enchiladas

I think these are some of the best enchiladas I have ever have if I do say so myself. They are good because they are full of vegetables hidden in pepper jack cheese, tortillas and enchilada sauce. They taste good with meat as well so I can trick my non veggie loving friends into eating the things I prefer to eat. Seasonal ingredients can be exchanged giving the enchiladas a different taste.

Ingredients

8 tortillas (preferably wheat or whole grain)

Sliced carrots

Zucchini-diced or julienned

Onion (sliced)

Corn

Black Beans

Sliced Bell Pepper

Spinach

2 cups of freshly shredded Pepper Jack Cheese

Enchilada Sauce (you can make it or buy a can from the store)

Meat (if desired)

Meat seasoning, like taco seasoning (if you are using meat)

Salt/pepper/cumin/chipotle powder/hot sauce

Recipe

1.       Preheat the oven to 350 degree F

2.       Mix the carrots, zucchini, onion, corn, black beans, and slice bell pepper in a large bowl.

3.       Add 1 cup of the pepper jack cheese to the mixture

4.       Wilt the spinach using warm water, you can either steam it or microwave it between wetted paper towels

5.       Add the spinach and any of the preferred seasonings to the mixture. I personally like a dash of cumin, pepper and hot sauce. Mix well.

This is what it should look like, although this batch doesn't have cheese in it.

6.       Cook the meat, preferably chicken or ground beef, until done in a frying pan with taco seasoning.

7.       Place each tortilla between wetted paper towels and microwave the set for 25 seconds. The tortillas need to be heated until they are flexible enough to roll up without causing problems because they are too stiff (i.e. cracking).

8.       Spoon a little of the meat and vegetable/cheese mixture into each tortilla. Fold each tortilla over the filling and place seam side down in a pan.  Place each rolled tortilla next to the others until the pan is full.

9.       Top the enchiladas with the enchilada sauce and remaining cheese.

10.   Bake for approximately 15 minutes, until the cheese is melted.

11.   If chosen, garnish with scallions, sour cream or chopped tomatoes and serve

Pesto, Parmesan Panini

This is one of my favorite things to eat as a late night snack or for a quick lunch. I love this sandwich because the pesto and parmesan give it tremendous flavor, and it gives the American grilled cheese a little pizzazz.  It’s easy to make and any novice chef can do it. It taste great by itself or dipped in a tomato soup. One more reason this is a great sandwich is that in contains parmesan cheese. Parmesan cheese has the greatest amount of calcium per serving size of any cheese, so it is very nutrient dense for the quantity.

Ingredients

Pesto

Arugula

Shredded Fresh Parmesan cheese

Artisan Bread (I like rosemary)

Fresh or Sundried tomato (if desired)

Recipe

1.       Liberally smear the pesto on either side of the bread

2.       Add the cheese, arugula, and fresh/sundried tomatoes if you choose to add them (I’m not a big fun of sundried tomatoes, but my mom is so it depends on your preference. I also think this sandwich has enough flavor as it is, I’m not sure it needs the addition of the tomatoes. Fresh tomatoes would make it a little less dry)

3.       Heat the Panini maker to medium heat then add the sandwich. Allow to heat until the crust has lightly browned ridges in it (approximately 3 minutes)

4.       Remove from heat and serve

Broiled Grapefruit

Ingredients

1 grapefruit

2 tablespoon of brown sugar

Ground Cinnamon

2 tablespoon of Butter (if desired)

Recipe

1.       Preheat the oven’s broiler

2.       Cut the grapefruit in half, then run a knife around each slice so they will be easier to remove after cooking

3.       Sprinkle the cinnamon and half the brown sugar over each grapefruit half (add 1 tbsp of butter to each if so desired. Try to spread it a little bit so that all the grapefruit slices gets to share the love of butter)

4.       Place in the oven for approximately 3 to 6 minutes.

5.       Remove and let it cool enough to handle, then enjoy

Root Veggies with Quinoa

Last weekend it snowed in Virginia, so I guess it is basically root vegetable season. Here is a quick, easy recipe that allows you to use these delicious seasonal tastes. 

Ingredients

As many root/winter vegetables as you wish. I used the following, but it is up to you and your taste buds with this recipe.

1 Turnip

1 Parsnip

1 carrot

½ butternut squash

Shallots or a white onion

Potato or sweet potato

Kale

1 cup of quinoa

1 vegetable bouillon cube (1st recipe)
Soy sauce (2nd recipe)

Salt, pepper
Shredded Fresh Parmesan Cheese

1st version of the Recipe (bouillon cube, no soy sauce)

1.       Cook the quinoa according to the package instructions

2.       Slice the parsnip, carrot, and onion/shallot. Cut the turnip, squash, potato into small cubes

3.       Put a little bit of water in a frying pan and bring to a simmer, mix in the bouillon cube (if bouillon cubes are not enough flavor for you then add a seasoning like Emeril’s Essence)

4.       Add the first six ingredients to the water, along with salt and pepper. When these ingredients are soft and almost done, add the kale to the pan. (By this time all the water should be evaporated)

5.       Place the vegetables on top of the quinoa, sprinkle on some Parmesan cheese and serve

*once again this recipe tastes good as leftovers and it is easy to make.

I have a variance on this recipe that I also enjoy. My mom use to make it a lot; it was one of my favorite meals.

2nd version of the Recipe (no bouillon cube but with soy sauce)

1.       Cook the quinoa according to the package instructions

2.       Slice the parsnip, carrot, and onion/shallot. Cut the turnip, squash, potato into small cubes

3.       Steam the first six ingredients (minus the shallots if being used)

4.       When these ingredients are soft, add the kale until it becomes wilted

5.       Place the vegetables on top of the quinoa, sprinkle on the grated cheese, add some fresh grated pepper

6.       Add soy sauce until desired taste and serve

*if you save the leftovers from this recipe, then wait to add the soy sauce. The vegetables will become soggy if they are kept with the sauce already on.

Quinoa Salad with Edamame and Craisins

I like to make things in advance and keep them in the fridge for later snacking or meals. I love cooking but sometimes I’m in a hurry so this allows me to have a delicious homemade meal at any time.

Ingredients

1 cup of quinoa

Dried cranberries or cherries

Slivered almonds

Unsalted edamame

Mint

Shallots

Fresh lemon juice

Extra Virgin Olive oil

Salt/pepper/salad supreme
Shredded Fresh Parmesan Cheese

Recipe

1.       Cook the unsalted edamame and the quinoa according to the package instructions for each

2.       Slice the shallots and trim the mint

3.       Combine first six ingredients (as much as desired of each)

4.       Sprinkle some parmesan cheese, lemon juice, olive oil, salt, pepper and salad supreme (if you have it) onto the mixture and combine

5.       Serve the mixture with salad dressing on a bed of arugula or as a side

6.       Mix it up by adding asparagus, sliced apples, or sliced peppers to the mixture. Switch out the type of dried fruit or change the nuts. There are many variances to this salad, but that is what makes it great!

*make a big batch of the mixture so you can keep it in the fridge.

Quick Healthy Ice Cream

On a diet and miss your favorite desserts? A vegan who secretly misses ice cream? An easy way to fix your sweet tooth cravings without adding the empty calories of sweets is to make ice cream from frozen bananas.  This recipe is extremely easy and makes for a healthy alternative.

Ingredients

Ripe bananas

Ingredients if so desired

Cinnamon

Chocolate chips

Chocolate or caramel syrup

Vanilla or peppermint flavorings

Recipe

1.       Freeze ripe bananas (I wait until they are yellow and sometimes starting to brown) Bananas at this point do not have quite as much taste so it’s easy to add flavors.

2.       Once the bananas are frozen, put them in a blender and mix until smooth.

3.       If so desired add cinnamon or any flavorings you want and continue to blend or spoon out the ice cream and add toppings. My favorite is cinnamon, but any topping will be delicious.

4.       If serving to kids add a little food coloring to give the appearance of the infamous rainbow ice cream found in the store.

*Make a big batch all at once and keep leftovers in the fridge for a little dessert or snack after dinner.

I have even given a bowl with chocolate syrup to a friend that hates bananas. I told her it was some new vanilla ice cream I wanted to try. She did not even realize what she was eating and loved it.

Quick and Easy Molten Chocolate Nutella Cake

One day I was experimenting while making some nutella puppy chow for my roommates. My experiment did not turn out well because the nutella caused the chocolate to seize up so that nothing would move. The good news is that I have watched enough cooking shows to know that I can maybe make something out of this even though it will not move. This is when I decided to throw some eggs and flour into the mix (I am a college student so I don’t have a lot of ingredients on hand). I then put the mixture in cupcake trays and threw it in the oven. After about 10 minutes I opened the oven and found a decadent nutella chocolate molten cake.

Ingredients

3 eggs

2 Cups of Chocolate chips

1 cup of nutella

1 cup of flour- self rising (because it includes a small amount of salt and baking powder/soda depending)

Cooking spray or butter to grease the cupcake trays

Recipe

1.       Preheat the oven to 375

2.       Melt the chocolate in a double broiler or the microwave if you that is easier for you. Make sure not to burn the chocolate.

3.       Add the nutella flour.

4.       Mix the chocolate and nutella

5.       Add the eggs and a little bit of the flour

6.       You want to mix the ingredients together slowly adding flour as you go. if it is starting to look like there is too much flour then stop there.  (*The addition of too much flour causes the cakes to be too dry, but if this happens just add another egg. Eggs are emulsifiers so they alleviate this problem.)

7.       Once the mixture is well combined spoon it into the greased cupcake trays filling them about 2/3 the way.

8.       Place the filled trays in the oven for approximately 12 minutes. (*keep in mind that I live in college apartments with ovens from the Stone Age.   Watch your cakes, when they look cooked everywhere but the center then they can be ready depending on how much lava you want.

9.       Take the cakes out of the oven, and let them cool a little bit. Run a knife around the edge of each tray to loosen the cakes. This way they will not fall apart when you flip the trays.

If you like sprinkle the cakes with powdered sugar and a garnish like a mint leaf and strawberry. Serve with whipped crème or vanilla ice cream (my favorite). This is a delicious, inexpensive treat that anyone can make.

Best Nutella Carolina Trash/Puppy Chow Ever

One of my favorite things to make is puppy chow, otherwise known as muddy buddies and Carolina trash. This treat is so easy to make and it taste amazing! Chex Mix has now created their own version, but nothing taste better than the homemade one.

Ingredients:

¾ box of Chex (either Rice or Corn)

2 cup of semi-sweet chocolate chips

1 cup of nutella or peanut butter

1 tspn vanilla extract (optional)

Approximately ½ cup powdered sugar (may require more or less)

The Recipe:

1.       Melt the chocolate in either the microwave or on the stove top, then add the vanilla extract, and peanut butter or nutella. (WARNING: if you use nutella you need to move very quickly with the next step, because the combination of melted chocolate and nutella cause the mixture to “seize up” to where it cannot be moved) (if this happens, you can make molten cakes…recipe to follow)

2.       Pour the chex into a bowl; then cover with the warm concoction prepared in step 1. Mix until all of the chex are completely covered in the chocolate mixture.

3.       After this, pour the contents into a bag with the powdered sugar. Shake the bag until the puppy chow looks like the above picture. Be careful because too much powdered sugar does not taste very good. I usually try to slowly add the sugar by maybe ¼ a cup or so until it is my desired thickness

*Note: Sometimes the quantity of chex or powdered sugar can vary based on the consistency of the chocolate and peanut butter/nutella mixture. The nutella makes a thicker liquid than the peanut butter so it is sometimes harder to combine with the chex. This is one of those recipes that will never taste bad if you like the ingredients

Delicious Eggplant Tower with Pesto, Mozzarella, and Tomatoes

One of my favorite things to make recently has been this little creation that contains sliced eggplant covered in pesto with a tomato slice and mozzarella on top. This tower is perfect on top of a salad with a little balsamic vinegar and olive oil or on top of grains like quinoa with a soy sauce dressing. Since I am a vegetarian I like the heartiness of the eggplant with the fresh tomato on top. Not to mention this recipe takes only approximatly 25 minutes!

Ingredients (serves ~4)
2 eggplant
2 tomatoes (any kind will do, in the pictures I used a yellow Brandywine heirloom tomato)
1 fresh buffalo mozzarella
4 tbsp extra virgin olive oil
4 tbsp pesto
1 pepper sliced
1/2 Onion sliced
Balsamic vinegar*
More evoo*
Lettuce*

Recipe

1.      Preheat the oven to 400^o F

2.      Slice the eggplant into ½” to 1” thick slices. Slice the tomato and mozzarella into ½” slices.

3.      Place the eggplant in a glass oven container similar to the one shown in the picture below. The size depends on the quantity of towers created

4.      Put a little bit of the olive oil on each eggplant slice, spread across entire eggplant

5.      Place a ½ tbsp of pesto (or more if so desired) on top of the olive oil on each eggplant slice

6.      Top the pesto with one slice of the mozzarella then one slice of the tomato

7.      Top the tomato with the sliced peppers and onions (or you can place onion slices between each layer to add extra flavor)

8.      Cook the towers in the oven for approximately 10 minutes; then change the setting on the oven to broil

9.      Broil the food for approximately 3 minutes, just long enough so that the mozzarella begins to melt (as you can see in the following picture)

10.      After this take the towers out and place them on a bed of lettuce or grains or eat by themselves

11.      For my example I sliced up the remaining tomato and pepper, added sprouts, lettuce. Then I drizzled a little balsamic vinegar and extra virgin olive oil on top. Delicious!

Restaurant Secrets Revealed

I would rather not encourage bad eating habits, especially since I currently in a Health, Nutrion and Exercies class at school, but this is too good not to share. A "Master Chef" has revealed many of the "secret recipes" to some of America's favorite eateries. This list includes KFC original fried chicken, items from P.F.Changs, California Pizza Kitchen, and Olive Garden.

Here is one link to the book http://www.restaurant-recipes.com/. Enjoy

Stuffed by Hank Cardello

I changed my mind here is one more “longer” journal post…

Has anyone read the book Stuffed: an insider’s look at who’s really making America fat by Hank Cardello? If not you should read it. It is great for anyone who is concerned about their health or concerned with spending too much money on food. (I think those two categories should hopefully include just about everyone in this country)

Anyway, I read this book and it is wonderful, it talks about everything from how frozen meals were started back when Swanson had too many leftover Thanksgiving turkeys to health concerns in the school system. It talks about marketing tools companies use to convince you to buy more than you need and some of the techniques used to make you think the food is actually healthier than it is.

Not to be an advertisement for the book, but it was really enjoyable and easy to read. Hank Cardello made it interesting and understandable. I think the changes he is bringing about are exactly what our food industry needs. You should read it if you have the time.

My First Post

I have finally created a food blog, now I just need a camera.

I am just a beginner when it comes to cooking, but that should be good news for you! My recipes are amateur, so anyone will be able to whip up one of my creations. I like to keep things simple; besides college kids, like me, don’t exactly have a lot of money lying around to spend on 20 ingredient recipes.

A little about why I am a foodie: I grew up watching my dad cook our delicious dinners and my mom create her artistic salads.  My mom does not like to cook or bake so much, but that’s okay because my dad does. He likes it so much that sometimes he gets obsessed with making some complicated extravagant plate of food. I enjoy this, especially when he focuses his sites on J. Alexander’s mac’n cheese.

When I was little, I followed my mom and dad around the kitchen trying to help or figure out what was happening next. I also followed my grandmothers around when I went to their houses. One of my grandmothers lives in a Deep South area of Tennessee. There I learned how to make anything fried I could think of. For example, we don’t have regular thanksgiving turkey; we have deep fried turkey thanks to my dad and one of his other food obsessions. Here, I also ate more than a lifetimes worth of stew, country ham, collard greens, and my favorite menu item…biscuits and gravy.

Ever since I was small I have been a foodie, whether I am out eating or in a family members kitchen. I have become even more of one lately after falling in love with food blogs, food network, and cookbooks. I want to go to culinary school, but after studying engineering for four years at Va Tech, I think I should probably get a job. My parents might like that idea a little more anyway.


I am sure you will enjoy the fact that this is my last long journal blog on here. I am not exactly the best writer and besides I know you, or at least I, look at food blogs for recipes not for life stories. For now I am just trying to figure this cooking thing out as I pull together my creations and family recipes and cook for my roommates and yankee.