Study Break

Sheeeeeeee'sssss baaaaaaackkkkkkkkk! Today, I rejoined my amazing cooker friends to tackle one of Chef Anne Burrell's recipes. If you don't know, this week has been finals week for the college students at Colorado State University, and we were in desperate need of a delicious break from studying. We chose to make Tagliatelle with bacon, sweet corn, burst cherry tomatoes, and arugula. This dish was absolutely delicious, very homey and savory, and was a big hit with the campus cooking girls. We paired it with a nice white merlot, which complimented the dish wonderfully.

Tagliatelle with Bacon, Sweet corn, burst Cherry tomatoes, and Arugula
four ears of corn, shucked ($2.65)

extra virgin olive oil (bulk item)

kosher salt (bulk item)

1/4 lb slab bacon, cut into 1/4 in pieces ($1.05)

3 cloves garlic, smashed (bulk item)

pinch of crushed red pepper (bulk item)

1 pint heirloom cherry tomatoes, assorted colors ($3.23)

1 1/2 cups chicken/veggie stock ($2.50)

1 package fettucini noodles ($1.99)

1 1/2 cups baby arugula (we used a bit more because leafy greens are good for us!) ($2.99)

big fat finishing oil (nicer oil to use at the end of the dish)

1/2 cup freshly grated parmigiano ($3.19)

1. Preheat a grill or broiler.

2. Rub corn with olive oil and sprinkle with salt. Broil or grill corn until charred on all sides. Cut the corn off the cob then run the knife down the cob again to get the remaining sweet bits.

3. Coat a large wide pan with olive oil. Toss in the bacon, garlic and red pepper; bring to medium high heat. When the garlic turns golden and is very aromatic, 2-3 min, remove it from the pan and ditch it. Add the cherry tomatoes to the pan and roll them around until coated. Add one cup of the stock, season with salt. Reduce the heat to medium and let the tomatoes cook until they start to burst, 8-10 min.

4. Bring a large pot of well salted water to a biol. Add the corn to the pan with the tomatoes and bacon, and stir to combine; add another 1/2 cup stock if the liquid level is very low.

5. Drop the pasta in the boiling water and cook for 2.3 min, or until tender but toothsome.

6. Drain the pasta and add it the the veggies along with about 1/2 cup reserved cooking water; toss vigorously to combine. Remove the pan from the heat, toss in the arugula, drizzle with the big fat finishing oil, and sprinkle with the parmigiano.

7. Eat up and enjoy!! Makes 4 servings ($17.60/$4.40 per serving)

The girls are back in town!

Heaven in a Cookie

This cookie is the cookie to defeat all cookies; that is, if you love cheesecake and oreos, but then again, who doesn't?  It's super simple to make and surprising uses very few ingredients.  These cookies only lasted a good three days at my house, at that was much longer than I expected.

Irresistible oreo-cheesecakey-goodness.

Oreo Cheesecake Cookies

1/2 c. unsalted butter (at room temp.)

3 oz. cream cheese (at room temp.)

1 c. granulated sugar

1 tsp. vanilla extract

1 c. flour

1/2 c. mini chocolate chips

1 c. Oreo cookie crumbs

Preheat oven to 375 and line a baking sheet with parchment paper.  This step is important, because for some reason the bottoms cook a lot fast than the tops.  In a mixing bowl combine butter and cream cheese until mixed well.  Add sugar and vanilla extract, mixing until combined, then add flour and mix until incorporated.  Stir in mini chocolate chips with a spatula.  

Crush the Oreo cookies, then place the crumbs in small dish/bowl.  Roll 1 1/2 inch balls of dough, then coat in crumbs and place on sheet about 2 inches apart.  I might experiment with only coating the tops and sides of the cookies to prevent the quick cooking of the bottoms, but it's up to you.  Either way, I promise, they come out delicious.  Bake for 12-15 min. or until edges are golden and the cookie has puffed up.  Transfer to a wire rack to cool completely then enjoy! Makes 1-1 1/2 dozen cookies.

Holiday Baking

The girls have disbanded for a short Thanksgiving break, but that doesn't mean the cooking and baking has to stop!  After making the requested Kung Pao Shrimp (with the replacing of edamame with peppers and carrots because little Jacob refuses to eat anything green) for my family back in St. Louis, I was on a roll, so I decided to bake some cookies.  This is a delicious recipe I've made before, and is quite a hit with the fam, so why not share it with you.

Oatmeal Butterscotch Cookies
3/4 c. unsalted butter
3/4 c. sugar
3/4 c. brown sugar
3 c. rolled oats
2 eggs
1 tsp. vanilla extract
1 1/4 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 2/3 c. butterscotch chips
Preheat oven to 375.  In a large bowl, beat the butter and sugars together, then add eggs and vanilla, beating well.  In a medium size bowl, stir together flour, baking soda, cinnamon, and salt. Gradually add flour mixture to butter mixture, until blended well.  Stir in oats and butterscotch chips with a spatula, and drop dough balls (about a tbsp. each) 2 inches apart on ungreased cookie sheets.  Bake for 10 minutes, until the edges start to brown, then let them cool on a wire cooling rack.

I'm drooling.

I'm Glad Humpty Fell

Healthy egg white omelette and lean sausage patties!

Breakfast for dinner is always a winner! Spinach, feta, and egg white omelettes with spicy breakfast sausage at 5 PM on a Tuesday night hit the spot. The combination of Italian spices and fresh feta made for a wonderfully spicy dinner experience. Paired with some fantastic breakfast sausage, this dinner was one for the record books.

Spicy Breakfast Sausage

1/2 lb of spicy breakfast sausage ($1.31)

Make patties and cook thoroughly.

Egg-White Omelette with Spinach, Feta and Herbs
2 large egg whites ($1.39)
1/8 teaspoon salt (bulk item)
1/9 teaspoon pepper (bulk item)
1/4 dried Italian seasoning (bulk item)
1 teaspoon chopped fresh parsley ($0.59)
1/4 cup fresh spinach ($2.99)
1 tablespoon crumbled feta ($2.19)


Whisk egg whites with salt, pepper, Italian seasoning and parsley. Pour into a nonstick skillet over medium heat top with spinach. Sprinkle with feta, fold over and serve. Makes one omelette, but pricing is for two, just repeat the measurements.  $7.16/$3.58 per serving

"Lighter" Sesame Chicken

The obsession with asian food continues, however, our budget doesn't allow us to indulge in the legendary take-out versions very often, so once again, us girls take on another chinese favorite, and do it up in our style.  Ladies and gentlemen, I present to you, Lighter Sesame Chicken.  Make this, and you won't even miss the convenience of having your food delivered to you, I promise.

OH MY GOD, YES.

Lighter Sesame Chicken
1 c. brown rice (bulk item)
3 tbsp. honey ($3.62)
2 tbsp. sesame seeds ($0.15)
2 tbsp. soy sauce ($3.25)
1 garlic clove, chopped (bulk item)
2 large egg whites (bulk item)
1/4 c. cornstarch (bulk item)
1 1/2 lb. boneless chicken breast, cut into 2 inch chunks ($3.27)
2 tbsp. of vegetable oil (bulk item)
10 oz. bag of veggie medley, we used tri-colored peppers ($3.69)
salt and pepper, to taste
Cook rice according to package and set aside.  Whisk egg whites and cornstarch well, add chopped chicken, salt and pepper, and toss to coat.  Mix together honey, sesame seeds, soy sauce, and garlic in a separate bowl.  Heat 1 tbsp. of oil over medium high heat, and cook chicken, turning occasionally, until cooked through.  Remove from heat and set aside.  Add remaining 1 tbsp. of oil and cook peppers until tender, add back in chicken and sauce, and heat through.  Serve over rice, and DIG IN (as I'm about to do in the picture below)! Yields 4 servings, $13.70/$3.43 per serving

Pre-demolition

Quinoa, the Super Grain!

After our first soup success of the Squash Corn Chowder, we figured we couldn't go wrong with another variation on the much loved soup!  This recipe included quinoa, which adds loads of fiber, without the calories, to keep us starving college students full and satisfied.  The picture does not do it justice, this soup was DELICIOUS, not to mention incredibly healthy, with a huge serving that is under 250 calories, and packs 8g of protein, and 5g of fiber.

Quinoa Corn Chowder
3/4 c. red or white quinoa ($2.00)
1 tsp. cumin seeds ($1.99)
1 1/2 tbsp. olive oil (bulk item)
2 1/2 c. fresh or frozen corn kernels ($2.69)
1 large potato, diced ($.90)
1 bunch of green onions ($.59)
4 c. vegetable broth ($2.50)
2 c. plain soymilk or fat free milk (soymilk makes soup creamier) ($1.79)
1 red pepper ($.99)
3 tbs. cilantro ($.59)
salt & pepper, to taste (season LIBERALLY)
Toast quinoa and cumin for about 3-4 min (until fragrant), remove and set aside.  Heat oil in pot, add corn, potato, and chopped onions, and saute for about 5 minutes.  Add vegetable broth and milk and bring to a boil.  Season well with salt and pepper.  Stir in quinoa and cumin, cover and reduce to a simmer for about 15 minutes.  Stir in chopped bell pepper, recover, and let simmer for another 5, or until vegetables are tender.  Add any additional salt/pepper, add cilantro, and serve immediately. Makes 6 huge servings ($14.04/$2.34 per serving).

Porque no los dos?!

Tonight, Alli and I set out on a mission... to create a Mexican inspired dish out of simple ingredients we had left from the weeks grocery trip without a recipe. All I can say is, mission complete!

Mexican Stir Fry w/ Rice

2 red bell peppers, sliced fajita style

1 yellow onion

3 roasted green chilies

1/2 lb frozen corn

1 cup steamed white rice

1.5 lbs chicken breast

1 tbsp garlic salt

1/2 tbsp chili powder

2 tsp black pepper

1/2 tbsp red pepper flakes

2 tbsp olive oil

Cook rice per directions on package. Set aside. Slice red peppers, onions, and chicken fajita style. Combine spices in small bowl and toss chicken to coat. Heat olive oil in large skillet. Add chicken and cook until mostly done. Add vegetables, cover and cook for 5-7 minutes. Once veggies and chicken is cooked, make a bed of rice and add fajita mixture. ENJOY!

Noodle Bowl Goodness

If you haven't already noticed, it's quite arguable that I have an addiction to asian foods, more specifically noodle bowls.  There's just something about the yummy stir-fried veggies, proteins, and grains all sitting in a deliciously seasoned broth.  This bowl includes a homemade teriyaki sauce that once you try, you're going to want to marinate everything in.

The chilled leftovers are just as yummy!

Teriyaki Shrimp Noodle Bowls

1/2 lb. soba noodles (or any other noodles)

1/2 lb. shrimp, peeled, deveined, tails removed

1 yellow squash

1/2 dozen large carrots, peeled

1 c. edamame

2-3 stalks of celery

1 1/2 c. bean sprouts

2 tbsp. canola oil

bunch of green onions

handful of peanuts (optional but greatly recommended)

salt & pepper, to taste

3/4 c. soy sauce

1/2 tbsp. minced ginger

1 tbsp. minced garlic

2/3 c. packed brown sugar

1/4 c. water (cold)

1 tbsp. cornstarch

1 tsp. white vinegar (most vinegars can act as substitute)

1 tsp. sesame oil

Cook soba noodles according to package, drain in cold water, and set aside.  In a bowl, mix water and cornstarch until dissolved.  Mix in remaining sauce ingredients.  In a large skillet, heat canola oil over medium heat. Pour shrimp into hot pan and sprinkle with salt and pepper, and saute until opaque and pink(2-3 min). Remove from pan.  Stir fry squash, carrot, celery and edamame until carrots start to soften. Add shrimp back in and pour teriyaki sauce over pan, and stir until sauce thickens slightly. Remove from heat and stir in cooked soba noodles, bean sprouts, and green onions. Toss to coat in sauce, and enjoy! 

Sealed with a Kiss

A bit of bad luck had fallen upon one of the roomies one day, so necessarily, baking was in order.  Problem: the house was lacking in most of the essentials found in most recipes. The solution: two ingredient mini-pies that were as quick and easy to gobble up as they were to make.  We had a left over pie crust from the apple baking spree from the previous weekend, and a bag of Hershey's Hugs.  With the addition of a little melted butter or egg wash, and some cinnamon and sugar, these little pastries were completed and baked faster than the gloomy roomie could shed a tear!

Pre-baking!

Kiss Pies
1 pre-made pie crust
1 bag of Hershey's kisses (any flavor)
1 tbsp. butter
sprinkle of cinnamon and sugar
Preheat oven to 375 degrees.  Roll out the thawed dough on a floured surface, and place kisses about 2-3 inches apart around the edge of the dough.  Cut even circles around the kisses.  Fold opposite sides of the circle to each other at the top of the kiss, making a wonton shape, and press together firmly.  Re-roll the dough and repeat process until all the dough is used up.  Place them on a lightly Pam-ed baking sheet, brush each with butter and sprinkle with cinnamon sugar, then bake for 10-20 min., or until pies are golden brown, then remove and sprinkle with powdered sugar if desired.  I promise these bite-sized treats will turn any frown upside down :)

Breakfast for Dinner

The original plan to make Sweet 'n Spicy Lettuce Cups (stay tuned for attempt two) fell through upon discovering the lack of chicken we had left.  A quick switch to Breakfast Quesadillas proved to be the most tempting option!  This five ingredient combo is a super quick and surprisingly filling meal that is easy enough to make any night of the week.
Breakfast Quesadillas
6 eggs ($1.69)
1/2 lb. hot breakfast sausage ($3.11)
2 c. raw baby spinach ($2.69)
1 bag of shredded mozzarella cheese ($3.49)
6 tortillas ($1.99)
salt & pepper, to season (bulk item)
butter, for skillet (bulk item)


Brown sausage in a pan and scramble eggs in another.  Set both aside.  Melt a small pat of butter in a large skillet.  Place one tortilla down, layer egg, sausage, spinach, and cheese.  Put other tortilla on top and press down.  Cook until tortilla crispens, flip over and allow to cook.  Repeat for the other two, then enjoy. Simple! Makes 3 servings ($12.97/$4.32 per serving)

Chinese Take-Out Night (Homemade Style)!

No wait take-out!

I can't think of anyone that can resist the convenience and deliciousness that is chinese take-out.  If I could have my way, I would probably cycle through cashew, general tso, and sesame chicken every single night of the week.  Ok, maybe that's an exaggeration, but you catch my drift, chinese food is basically the foreign king of comfort food.  Us girls are not exempt from this addiction, so we decided to try and make our own chinese take-out, and of course, make it healthy.  I must say, it was quite a finger-lickin' success.
Kung Pao Shrimp
1 lb. peeled, deveined shrimp
1 tbsp. cornstarch
2 tsp. sesame oil
1 bunch of green onions
4 garlic cloves (4 tsp. minced)
1 tsp. hot chili sauce
1/2 tsp. ground ginger
2 tbsp. rice wine vinegar
2 tbsp. soy sauce
2 tsp. sugar
1 c. edamame
1/4 dry roasted peanuts (optional)


Cook rice ahead of time (according to package) to save prep. time.  Also steam edamame ahead, according to directions, season with salt and pepper.  Combine shrimp in bowl with cornstarch and toss to coat.  In a different bowl, combine chili sauce, ginger, rice wine vinegar, soy sauce, and sugar, mixing thoroughly.
Heat sesame oil in large skillet over medium-high heat and add in green onions and garlic, stirring constantly to prevent the garlic from burning.  Add sauce and shrimp to skillet, stirring well to help thicken sauce.  Cook until shrimp is bright pink/orange in color.  Serve with rice and edamame, and dig in! Serves 3

Toasty Veggies

Another quick save by the panini maker, this fast sandwich was hot and filling. While maybe a little vegetable-y for me, it was still pretty good and it was plenty of food.

Grilled Veggie Panini

1 loaf French bread ($0.99)

1 eggplant ($1.50)

1 zucchini ($0.99)

1 summer squash ($0.99)

4 tsp. pesto paste (concentrated) ($3.69)
4 tbsp. olive oil (bulk item)

1 cup shredded Mozzarella ($3.49)
salt/pepper, to taste (bulk item)

We first sliced and grilled the veggies on the panini press after basting them in olive oil. Next, we arranged them with some sun-dried tomatoes on out halved loaves of French bread, layered on the Mozzarella, and spread on the pesto paste mixed with the olive oil. They were panini-pressed for a couple of minutes each, and then ready to enjoy! $11.65/$2.91 per serving

Easy Caprese!

It was dark, cold, fall night in Fort Collins. Three very tired young women faced the ultimate challenge... Cook dinner when they really didn't want to. The meal that night was to be a Caprese sandwich and let me just say that I am so glad we didn't wimp out.

Tomato, Basil and Mozzarella Caprese Sandwhich

1 loaf French bread ($0.99)

1/2 lb fresh mozzarella ($4.68)

1 bundle fresh basil ($1.88)

3 Roma tomatoes ($2.19)

1/4 cup balsamic vinegar ($2.83)

2 tsp olive oil (bulk item)

salt and pepper, to taste (bulk item)

Place balsamic vinegar in small sauce pan and turn on medium to high heat. Simmer vinegar until it reduces to 3 tbsp. Take off heat and allow to cool. Cut French bread open like a Subway sandwich (or Silver Mine Sub cuz' it's way better) and lightly brush with olive oil. Layer tomato, basil leaves, and mozzarella. Season with salt and pepper. Broil until cheese is melted and bread is toasted. EAT. Yields 3 BIG servings, $12.57/$4.19 per serving.

Honey Soy Salmon

Mmm, honey, soy, noodle-y, veggie, salmon-y goodness.

While it is understandable that salmon is quite to splurge for a college student, our local Sunflower Market was running a special the Sunday we happened to be shopping, and the temptation of fresh salmon was too much to resist!  Plus, we've been going to school and cooking meals for about a month now?, so it was decided a treat was much needed.  I stumbled upon this recipe while I was stumbling, I mean studying one night, and the quick prep time enticed me as much as the promise of a fresh and flavorful asian fish dish...I'm a sucker for both.
Honey Soy Salmon w/ Spinach Noodles
8 oz. thai rice noodles ($1.50)
1 tsp. sesame seed oil
2 1/2 tbsp. honey 
2 1/2 tbsp. soy sauce
3 salmon fillets (we used around 1 lb.) ($9.23)
1 tbsp. canola oil (bulk item)
1 bell pepper ($1.25)
1 bunch of green onions, chopped ($.59)
2 c. spinach ($1.25)
1 tbsp. sesame seeds (optional)

He looks happy.

Preheat the broiler, and oil the bottom of an oven-safe dish.  Cook noodles according to package instructions, drain, rinse with cold water, then drizzle with sesame oil to prevent them from sticking together.  Whisk honey and soy sauce in a small flat dish, coat the salmon on both sides with the mixture then let sit for five minutes.  Place fish in oven pan, and cook for 6-7 min. or until thoroughly cooked.  Reserve the remaining honey-soy mixture for the noodles.


Heat a large skillet over medium-high heat. Toast sesame seeds now for 1 minute, if desired.  Heat oil in pan, then add the green onions, bell pepper, spinach and noodles, sautéing until the cooked through (3-4 minutes).  Add remaining honey-soy mixture, and toss until heated through (add an additional tbsp. of soy sauce, if desired, for flavor).  Serve the noodles and veggies with the salmon and dig in! Soooooo good.  Yields 3 servings ($13.82/$4.60 per serving).

The Fastest Meal Ever Made

Cheesy hammy goodness.

Not only is this sandwich super yummy, but we made it in under five minutes, I kid you not.  Maybe it's because our oven's broiling setting is straight out of Hades, but either way, this blazing quick sandwich is one that you'll want to make again and again.

Gaullois Toasted Sub
1 french baguette or french loaf ($.99)
1 wedge of brie cheese ($3.20)
1/2 lb. of black forest ham ($5.45)
2 tbsp. of sun dried tomatoes ($2.99)
Toppings (to taste)
romaine lettuce ($1.00)
pecans ($3.26)
drizzle of olive oil (bulk item)

Slice the bread lengthwise, and brush top half with olive oil.  Place ham, chunks of brie, and tomatoes on bottom half, then broil for a couple minutes until cheese is melted.  (Ours literally took a minute and a half).  Remove, top with lettuce, pecans, and drizzle some more olive oil over the toppings, then slice and enjoy! Speed dinner! Serves 4, $16.89/ $4.22 per serving

Good Ol' Bacony Comfort

Mmmm, bacon.

Coming home to my beautiful roommates preparing a summer squash and corn chowder with bacon was the perfect remedy to a long week of classes. The chowder was fully compliant in being delicious and satisfying, and it was quite quick and simple to make. This one is going on all of our favorites lists. I'm probably going to start making this weekly when it gets cold outside and classes are making me want to cry.

Summer Squash Corn Chowder

2 slices applewood smoked bacon (We used more though!) ($3.34)

3/4 cup sliced green onion, divided ($.59)

1/4 cup chopped celery ($.99)

1 pound yellow summer squash, chopped ($1.47)

1 pound frozen white and yellow baby corn kernels, thawed and divided ($3.29)

2 1/4 cups 1% low-fat milk, divided ($2.50)

1 teaspoon salt (bulk item)

1/4 teaspoon freshly ground black pepper (bulk item)

1/8 teaspoon salt (bulk item)

1/4 cup shredded extra-sharp cheddar cheese ($2.89)

Fry the bacon over medium heat until crisp. Remove the bacon from the pan, preserving 2 teaspoons drippings in the pan. Crumble the bacon, and set aside. Add 1/2 cup green onions, celery, and squash to drippings in pan; saute for 8 minutes or until vegetables are tender.

Reserve one cup corn and set aside. Place remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process until combined. Add pureed mixture and 1 cup corn to pan. Cook for five minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Over each 1 1/2 cup individual serving, top with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese. Yields 6 servings ($15.07/$2.52 per serving)

Shrimp Ranch Pasta Stuff?

FAIL NUMERO DOS

Well, it was another fail here at Campus Cuisine with a dish that is sure to confuse the masses. Creamy Garlic Shrimp Pasta was the name, I don't wanna eat this was the game. Granted, this seafood shortcoming was far from the catastrophe that we now call affectionately, The Salad That Should Not Have Been. The key, we found, to the success of this dish was the addition of pre-made marinara sauce in quantities sufficient to mask the ranchy goo that covered the noodles, veggies and shrimp we so desperately wished to enjoy.

Creamy Garlic Shrimp Pasta

6 oz. whole wheat spaghetti

12 oz. peeled and deveined raw shrimp

1 bunch asparagus cut into 1 inch pieces

1 red bell pepper thinly sliced

1 cup fresh or frozen peas

3 cloves of garlic chopped

1 1/4 tsp. salt

1 1/2 cups non-fat plain yogurt

1/4 cup flat-leaf parsley, chopped

3 tbsp. lemon juice

1 tbsp. olive oil

1/2 tsp. pepper

1/4 cup pine nuts (optional)

Bring large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp and veggies and cook until pasta is tender and shrimp are cooked. Drain well. In large bowl mash garlic and salt until paste forms. Wisk in yogurt, parsley, lemon juice, oil and pepper. Add pasta mixture and toss to coat. Sprinkle with pine nuts if desired.

With the addition of marinara sauce, much more edible, if not almost enjoable.

Ramen that You'll Want to Eat

Szechuan Vegetable Lo Mein

What's the one thing, dreaded or glorified, that every college student has in their pantry? RAMEN.  While this thrifty meal option is, in my opinion, horrific on every level when made as directed, us girls at Campus Cuisine have discovered an utterly delicious way to use the ramen in a tasty and quick asian dish.

Szechuan Vegetable Lo Mein

2 can (14 oz. each) vegetable or chicken broth ($2.50)

2 tsp. minced garlic (bulk item)

1 tsp. ginger (bulk item)

1/2 tsp. red pepper flakes (bulk item)

1 c. edamame ($1.99)

1 red bell pepper ($1.25)

1 can of sliced water chestnuts ($1.29)

3 carrots, peeled and sliced ($1.50)

3 packets of ramen (discard seasoning packets) ($.33)

3 tbsp. soy sauce ($2.59)

1 tbsp. dark sesame oil ($3.99)

1/4 c. thinly sliced green onions ($.59)

[optional] sunflower seeds for garnish

Cut up all vegetables and set aside in a bowl (except green onions).  To save time, you can replace all the vegetables with a 16 oz. package of any frozen vegetable medley.  

Combine broth, garlic, ginger, and red pepper flakes in a large pot.  Cover and bring to boil over high heat.  Add veggies and noodles to skillet, cover, and return to boil.  Once brought to a boil, reduce heat to medium-low, and let simmer uncovered for 5-6 minutes or until vegetables and noodles are tender, stirring occasionally.

Stir in soy sauce and sesame oil; cook for 3 more minutes, then stir in the green onions, and ladle into bowls.  Top with toasted sunflower seeds if desired, and enjoy! However, a word of caution...this dish is served hot and is also relatively spicy.  If you're living in a house without air conditioning, I recommend saving this dish for the fall or winter time.  We learned this the hard way, when we were struggling with the conflicting desires to devour this awesome meal, or run to stick our heads under cold water from the sink.  Definitely a winter meal for us non-air-conditioned college kids! Makes 6 servings ($16.03/$2.67 per serving)

When in Doubt, Make Lasagna!

Eggplant Lasagna

First cooked meal on a school night called for something hearty and comforting.  What better cuisine than Italian to fit those requirements?  We started off with the plan of making some eggplant roll-ups courtesy of Ms. Rachel Ray, however, when we happened upon the time to roll up those eggplants, it was apparent that that recipe was not going to happen.  Still sharp-minded from a full day of classes, we decided to layer the eggplant, fresh mozz, basil, more eggplant, and top with tomato basil sauce.  This concoction would be knighted Eggplant Lasagna.

Necessary filling shot

Eggplant Lasagna

vegetable or olive oil, for frying (bulk item)

2 medium eggplants ($2.50)

3/4 c. flour (bulk item)

3 eggs, beaten ($0.75)

salt and pepper, to taste (bulk item)

1 lb. fresh mozzarella ($4.49)

basil leaves, chopped ($1.88)

1 1/2 c. marinara sauce, homemade or jarred ($2.99)

Heat oil in a large skillet over medium-high heat.

Put flour, salt, and pepper in a shallow dish.  Also have the three beaten eggs in a dish.  Thinly slice eggplants lengthwise, then dredge in flour, and coat with egg (seems backwards, I know, but Rachel Ray said so).  Fry on each side until golden, then transfer to a paper towel lined plate.

In a 9x13 baking dish, layer eggplant, cheese, basil, more eggplant, then the sauce on top (and more cheese if desired).  Cook for eight minutes at 350 degrees.  Remove, and serve with simple olive oil and herb spaghetti if you're carb lovers like us!

Makes a 9x13 dish/$12.61

You're the Pie of My Eye

The clan was incomplete, for two of the roommates were M.I.A. Even with the lack of support, Kayti and I decided to carry on. A glimmer of strawberry rhubarb pie rose on the horizon of our minds, and naturally, we could not resist. Even with our other half missing, we took on the challenge of making our own pie crust from scratch.

Filling:

2 cups white sugar

1 cup all-purpose flour

2 pounds fresh rhubarb

2 pounds fresh strawberries

Pie Crust:

3 cups flour

1 tsp salt

1 cup softened butter (2 sticks)

10 Tbs ice water

Preheat oven to 425 degrees F. In large bowl, mix flour and sugar. Toss in strawberries and chopped rhubarb. Let stand for 30 minutes.

Mix flour and salt in large bowl. Add butter and cut in with pastry cutter (two knives work) until crumbly. Add ice water, mixing one tablespoon as a time. Form into dough ball- divide in half and roll on floured surface with floured rolling pin. Fold in fourths for easy transfer into pie dish, making sure dough covers entire dish. Cut extra dough off with butter knife. Pour filling into pie crust , dotting the top with butter. Roll out second half of dough and lay over the top. Mash the edges together with thumb and cut off extra dough with butter knife. Cut slits into the top of pie and add topper with a water seal (adding food coloring to the dough if you're feeling artsy).

Cover edges with foil for first 25 minutes, bake for 30-40 minutes (until crust is golden brown) on cookie sheet.

Brush pie with mixture of water and powdered sugar (slightly thick) while pie is hot out of the oven. Let cool and have at it!

In Crust We Trust

Summer Vegetable Pizza

With the sting of our recent disaster still hanging in the kitchen, we took on our next culinary creation, a summer vegetable pizza.  Lucky for us, this super fast and healthy pizza completely redeemed our confidence in the kitchen.  Fresh onions, asparagus, corn, and red peppers, piled onto a olive oil and garlic "sauce", and topped with mozzarella, made up this delicious pizza, at just around 380 calories a serving (2 slices)!

Pre-cooking

Post-cooking

Summer Vegetable Pizza
8 inch pizza dough ($3.39)
4 tbsp. olive oil (bulk item)
1 1/2-2 tbsp. minced garlic (bulk item)
1 cup onion, sliced ($.88)
1 red bell pepper, cut into thin strips ($1.25)
8 ounces asparagus, cut into 1-inch pieces ($1.59)
1 1/2 c. frozen corn ($.79)
3/4 c. shredded mozzarella cheese ($3.49)
1/3 c. basil leaves ($1.88)
salt and pepper (to taste)


Pre-heat oven to 500 degrees Fahrenheit.


Slice onions, red peppers, and asparagus, then place in a saute pan with the olive oil.  Defrost corn and add to veggie mix. Add in garlic, salt, and pepper. Place veggie mix on the dough, then sprinkle with cheese.  Cook in oven for 15 minutes or until cheese starts brown, then let cool, and dig in my feastin' friends.
Serves 4 (two slices per serving) $13.24/ $3.32 per serving

Salty Peachy Shenanigans

Looks can be deceiving...

Every journey will have its highs and lows, and our kitchen has seen its first catastrophe. We decided to take a leap with a prosciutto, peach, and sweet lettuce salad, and we were far from impressed. While Alina and I struggled through the insane salt from the combination of feta and prosciutto, and the zest of the lime and lemon dressing, Alli and Kayti didn't even manage to get down an entire bowl. This is one that will not make our cook book!

• 2 tablespoons fresh lemon and lime juice (1 lemon, 1 lime)
• 2 teaspoons honey
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped fresh mint
• 1 (6.5-ounce) package sweet butter lettuce mix
• 2 large ripe peaches, cut into wedges
• 3 ounces very thin slices prosciutto, cut into 1-inch pieces
• 3 ounces feta cheese

Whisk together the lemon and lime juice with the honey, chopped mint, pepper, and salt. Drizzle in the olive oil while stirring. Add the cut peaches and prosciutto over the salad greens in a large bowl and mix together with the dressing. Add the feta over the tossed salad.

Now pick up your phone and order a pizza.

Latin Spice Night! Ole!

Tasty tilapia tacos w/pineapple salsa, mmm.

It's a Tuesday night, and three roommates are stirring in the kitchen... as well as chopping, grilling, and seasoning. Tonight's menu: fish tacos complete with pineapple jalapeno salsa, roasted miniature red and yellow peppers, and, continuing with the theme of last night's scrumptious concoction, tilapia! (If you plan out your meals ahead you can purchase enough fish to last through both of these recipes! We did!) Tonight's meal was an epic success! Low-fat, low-cal, and freakin' delicious!

Bobby Flay ain't got nothin' on us.

Some tricks to shortening the length of time required to cook this meal are simultaneous preparation and a deliberate order to the cooking of ingredients. For example, the Campus Cuisine Crew was able to cut down the prep time by setting up the salsa ahead of time to allow for the marriage of flavor, then chopping all the veggies while heating the corn, roasting the peppers and onions side-by-side while warming the tortillas, and saving the fish for last.

Pineapple Jalapeno Salsa

Juice of 1 lime

1/2 tsp salt, or to taste

1/2 tsp pepper, or to taste

1/2 cup chopped sweet onion

1 jalapeno, chopped

2 cups fresh pineapple, finely chopped

Cut pineapple, onion and jalapeno (DON'T TOUCH YOUR FACE!). Combine in bowl then add salt, pepper and lime. Let sit for 30 minutes.

Fish Tacos

6 wheat tortillas ($1.69)

4 tilapia fillets ($8.13)

8 oz small bell peppers, sliced into strips ($2.99)

1 jalapeno, sliced ($.10)

1/2 large sweet onion, sliced ($.88)

1 1/2 frozen corn ($.79)

salt, to taste (bulk item)

pepper, to taste (bulk item)

2 tsp extra virgin olive oil (bulk item)

First, remove corn from bag and place in pan over low heat. Cut peppers, jalapenos, and onion and grill. Heat tortillas on grill as well. Remove all ingredients from grill. Combine veggies in serving dish and season with salt and pepper to taste. Baste tilapia in olive oil and place in large frying pan over medium heat. Season with salt and pepper (amount to user's discretion). Cook for 7 minutes each side or until fish is cooked all the way through with no pink remaining.
Serves 3 (2 tacos each) $14.58/$4.86 per serving


We ended up having a bit of the veggie mix left over, so being thrifty college students, we opted for chicken fajita paninis for the next night's meal.  This super easy and cheap recipe is the perfect way to use up leftovers in a yummy sandwich.

Chicken Fajita Panini
3 frozen chicken breasts
leftover veggie mix from recipe above (about 1 1/2 cups)
3 slices of harvati cheese
dash of salt, pepper, and red pepper flakes
6 slices of bread of choice (we used french)
1 tbsp. of olive oil


Defrost the chicken in the microwave, then place in a plastic bag with desired amount of salt, pepper, and red pepper flakes.  Cover chicken evenly.  Then place the oven in a pan with 1 tbsp. of olive oil, and cook through on both sides.  Warm up the remaining veggie mix in the microwave. Then it's time to construct your sandwiches! Brush the bread with a bit of olive oil, and arrange the chicken, veggies, and cheese.  Throw it on a panini press or grill pan, and when the bread is nice and toasty, take it off and enjoy!
Makes 3 sandwiches

Testing the Waters, with a Successful Catch!

Ta-da! College kids can cook!

It's Monday night, and the last of the parentals have wondered back to their respective homes.  Three roommates and an honorary friend are faced with their opening act of clown charades, also known as collegiate "cooking".  Not to be intimidated by our ominous task of creating the first edible (and preferably delicious) meal, we decided on the versatile fish that is tilapia, paired with some simple sauteed vegetables, all over a portion of the colossal bag of rice, purchased by a loving parent before disowning us college kids to sink or swim.

Amanda's sauteing vegetables?! You won't find those at an In 'n Out Burger.

This super simple and quick recipe quelled our nightmares of spam-filled meals and even gave light to future culinary endeavors. Be not afraid, my collegiate colleagues!

Lemon-Pepper Tilapia w/ sauteed Squash
4 tilapia fillets ($8.13)
1 tbsp. yogurt butter (bulk item)
lemon-pepper spice blend ($1.50)
1 yellow squash ($.67)
1 zucchini ($.67)
1/2 white onion ($.44)
garlic salt & pepper (bulk item)
2 tbsp. olive oil (bulk item)
1 c. rice (white or brown) (bulk item)
2 c. water


Melt butter and drizzle over fillets in a non-greased baking dish.  Season with lemon-pepper blend to taste.  Bake in oven at 400ºF until flaky and white (about 20 minutes).


Meanwhile, chop squash and zucchini and saute in a pan with olive oil until tender.  Sprinkle with garlic salt and pepper to taste.  Place rice and water in a saucepan, bring to a boil, then reduce to a simmer and cover for 15 minutes.
(Serves 4) $11.41/$2.85 per serving