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)