Stuffed Red Peppers

     This is a filling and flavorful dish that is great on a chilly fall night.  This dish can be made in a variety of ways, different fillings, different peppers, etc.  I stuffed red peppers with brown rice mixed with some sharp cheddar cheese, serano peppers to add some heat.  For this recipe you will need:

• 1 Cup (dry) brown rice
• 2 Large Red Bell Peppers
• 2 Tbsp Olive Oil 
• 4-5 Medium Scallions Minced
• 2-3 Serrano Peppers Minced
• 2-3 Diced Tomatoes 
• 1/2 Cup Sharp Cheddar Cheese 
• Salt
• Pepper

    Preheat oven to 375 Degrees F.  Then make the rice according to the package instructions.  Wash and cut the produce, gutting and cutting the bell peppers in half, then placing them cut side down on a cookie sheet covered in tinfoil and put them in the oven.  While the peppers and rice cook, heat a small sauté pan on medium heat, add in oil, then minced scallions and let cook until fragrant, about 2-3 minutes. Then add in Serrano peppers, and diced tomatoes and let cook for about 5 minutes.  Once done, mix the vegetables in the rice along with the cheddar cheese, then salt and pepper to taste.  By now the peppers should be tender, take them out of the oven and fill them with the rice mixture, top lightly with cheddar cheese, then place back into the oven to cook until browned, about 15 minutes.  Take out and you are ready to enjoy!

I hope you liked this recipe!!! Be sure to follow my blog using the button in the upper right hand corner! And feel free to leave any question and/or comments in the comment section!!!

Tomato and Spinach Fritatta

      Fritattas are a great way to keep your breakfasts (or brunches) healthy, veggie filled, and delicious.  This is another food that is very versatile: eggplant, tomatoes, spinach, parmesan cheese, feta...just about anything can be incorporated in this dish though you will need a cast iron pan.  I did a simple tomato and spinach fritatta, for this you will need:

• 6 Eggs 
• 2-3 Tbsp. Olive Oil
• 3-4 Medium Scallions Minced (cut about 1/4th into green)
• 1 1/2 - 2 Cups Baby Spinach
• 1-2 Thinly Sliced Tomatoes
• Salt
• Pepper
• Other Seasoning (I used Tuscan Seasoning)

     Preheat the oven to 375 Degrees F., then wash, and cut all the produce.  Crack the eggs into a bowl, whisk until light color and bubbles form.  Whisk in salt, pepper, and other seasonings to taste.  Put the cast iron pan over medium heat on the stove, when heated, add olive oil and scallions.  After about 2-3 minutes, add in the spinach and sauté for about 5-7 minutes stirring occasionally, the leaves will shrink a lot.  Take off the heat and let cool for about a minute, lay in the slices of tomato.  Gently pour in the eggs.  Place in the oven and let cook until the top is browned and the eggs are cooked, about 15 minutes.  Take out, let it cool slightly, then cut, serve, and enjoy.

I hope you enjoyed this recipe! Remember to follow my blog using the button in the upper right hand corner, and feel free to leave any comments or questions in the comment section.  :)  

Teriyaki Tempeh Stir-Fry (Vegan)

    This dish came about due to an assignment given to me for a Food Science class.  The assignment was to learn something about a food or ingredient that you have never worked with before, so I chose Tempeh.  I discovered there are many kinds of tempeh, though I chose "Whole Grain" for this recipe.  To make this dish, you will need:

• 1 Cup (dry) Long Grain Brown Rice
• 8 Tbsp. Teriyaki Sauce
• 2 Tbsp. Honey
• 2 Cloves Garlic
• 3 Tbsp Olive Oil
• 3 Tbsp. Soy Sauce
• 1/2 Sweet Onion
• 1 Cup Broccoli
• 1 Orange Pepper
• 1 Yellow Pepper 
• 1 Cup Mushrooms

    Start out by cutting the tempeh and putting in a bag to marinate with 5 Tbsp Teriyaki and honey.  Then bring the rice to a boil, adding a teaspoon of salt, then turn the heat down to a simmer and cover it.  While the rice is cooking, wash and cut the produce.  Brown the garlic slightly with the olive oil and onions in a sauté pan on medium heat. Add in the broccoli, then after about 3 minutes, add in the rest of the produce and 3 Tbsp. Teriyaki sauce and the soy sauce.  Let the produce cook for about 5-8 minutes, or until they have the desired tenderness.  Then take the veggies out of the sauté pan, placing them in a bowl.  Using the same sauté pan, place the tempeh in with the marinade.  Let it sit on each side for about 2-3 minutes or until crispy brown.  Once done, place the rice at the bottom, then the veggies, then top the dish with the tempeh and serve. 

I hope you liked this recipe!!! Feel free to leave any comments or questions in the comment section! And be sure to follow the blog using the button in the upper right hand corner to get more great recipes like this!!! :)

Spinach Ravioli

    This is a simple dish that tastes as amazing as it looks.  Both the ravioli and sauce are store bought, but that is the life of a college kid: not a lot of extra time.  You can make both of these though they tend to be time-consuming; it works for a weekend project that you make in bulk then freeze for easy meals during the week.  I did purchase the spinach at the Farmer's Market here, any spinach will work; I liked the larger leaves for this dish, though they are a little bitter compared to baby spinach.  So, to make this dish you will need:

• 1 Bag Ravioli (Flavor of your choice-I just used regular)
• 3 Cups Spinach
• 1/3 Cup Cooking Wine (marsala or sherry)
• 2 Tbsp. Olive Oil
• 2 Cloves Garlic 
• 1/2 Cup Grated Parmesan Cheese
• 1 Jar Sauce

    Start out by putting the sauce in a pan on low-medium heat and bring a pot of water to boil for the ravioli.  Then wash the spinach and mince the garlic.  Brown the garlic slightly in a sauté pan with the olive oil (medium heat) then add the cooking wine and spinach to the sauté pan, salt and pepper to taste.  Let cook for about 5 minutes, stirring occasionally, then take off heat.  Spoon the ravioli into a bowl with about two tbsp of the pasta water (the ravioli is done once it starts to float), then add in the sauce and spinach.  Top with the graded parmesan and serve.  

    I hope you liked this recipe!!! Please feel free to leave any comments or questions in the comment section.  And be sure to follow my blog using the button in the top right corner to get more recipes like this!!! :)

Fruit Smoothy!

    It is hot out today so I thought I would share this healthy recipe to help cool down and reenergize.  I really love making Fruit Smoothies because there are so many combinations that you can use so it never gets boring and it is SUPER easy!  The ingredients for this smoothie are:

• 1/2 Cup Frozen Mango
• 1/4 Cup Frozen Pineapple
• 1/4 Cup Orange Juice
• 1/2 Cup Greek Yogurt 
• 1/4 Cup Almond Milk
• 1 Package Stevia (if desired)  
• 1 Dollop Whip Cream

    Place all these ingredients in a blender or food processor.  Blend well, adding more liquid if too thick and more yogurt or frozen fruit if too thin.  Pour into a cup, top with a little whip cream and enjoy your creation! 

 

TIP: I really like using frozen fruit to make smoothies because it gives you that smoothy texture without  adding ice which can water down flavor, and stevia is a nice, no calorie, sweetener that I enjoy because it is not as intense of a sweet (as long as you don't use too much) as granulated sugar and I feel it distributes a more even taste.

I hope you enjoyed this recipe! Feel free to leave any comments or questions in the comment section and be sure to follow me using the button in the top right corner! :) 

The Dude takes on Child Hunger!

    I had the Food Network on in the background this Sunday as I was studying Organic Chemistry.  I looked up when I heard a familiar voice, Jeff Bridges the actor who played The Dude in the Big Lebowski.  Because I never expected to see The Dude on the Food Network I began watching the documentary playing, which turned out to be on child hunger.  I found it incredibly interesting and important to share! Please take the time to watch this amazing documentary.

http://www.foodnetwork.com/videos/hunger-hits-home/96181.html

Vegan Enchiladas

    Hello!!!! I have been away from my blog for a while, life got busy, BUT am dying to return to making regular posts of new, creative, seasonal dishes.  I hope you all enjoy the recipes and please feel free to feedback and be sure to follow me using the button in the upper right corner!
    This is a recipe that takes a little more cook time but leaves you with amazing leftovers!  The salsa I used to top my enchiladas was a verde salsa my mother made from tomatillos she grew, though the enchiladas can be made with other pre-made sauces found in the grocery store.  Other ingredients are:

• 1 Onion
• 2-4 Tbsp. Olive Oil
• 2 Cup Mushrooms
• 3 Bell Peppers (1 red, 1 yellow, 1 orange)
• 2 Cups Spinach
• Vegan Cheese
• Corn Tortillas
• Enchilada Sauce
• Salsa
• Tofu Sour Creme
• 1 Cup Brown Rice

    Start by preheating the oven to 400 degrees and oiling a glass 9X13 pan, laying corn tortillas flat at the bottom covering it completely.  Then wash and chop up the produce. Make the brown rice according to the instruction on the back of the bag. Heat up a sauté pan on medium-high heat with the olive oil and put in the onions.  Once the onion starts to smell and brown, add in the peppers.  After about 3-5 minutes, add in the softer produce: mushrooms and spinach.  Add salt and pepper and let it cook for another 5-10 minutes.  

    Once the produce is done cooking, put it into the glass pan, covering the corn tortillas.  Add in the vegan cheese to taste.  Then cover the top with another layer of corn tortillas.  Top it all off with the enchilada sauce and a sprinkling of vegan cheese.  Put it in the oven for about 20 minutes, the edges will brown slightly and it will start to smell very good! 

     Take out and let cool. Cut up and serve by topping it with some salsa and tofu sour cream.  

     

I hope you all enjoyed this recipe!!! Feel free to leave comments and questions in the comment section and be sure to follow me using the button in the top right corner! :)

Pearl Couscous with Roasted Veggies

I really like making food like this because it doesn't take too much concentration, is really filling, and makes for the best leftovers.  After I made this dish, my roommate told me that if you sauté the couscous in butter before you boil it, the couscous browns better and keeps an al dente type firmness, so I will include instruction for that if you choose to do so.  For this recipe, you will need:

• 4 Tbsp. Olive Oil
• 5-6 Mushrooms
• 3 Bell Peppers: any color, I used red, orange, and yellow
• 1 eggplant
• Salt
• Pepper
• Other spices
• 1 Package Pearl Couscous
• Balsamic Vinaigrette Dressing

First preheat the oven to 400 degrees F.,  bring a pot of water to a boil (following the instructions and measurements on the bag for the couscous) and wash and cut all the produce.  Place the veggies in a glass pan with olive oil, salt, pepper, and other spices.  Mix it well and put it into the oven for about 15-20 minutes, stirring occasionally.  While that is cooking, if you want, sauté the couscous in butter for about 3-5 minutes then put it into the boiling water, bringing them to a boil then covering and letting simmer (the instructions will also be on the package of the couscous).  Once the veggies and couscous are properly cooked, place them in a serving bowel together and top it with the balsamic vinaigrette and you are ready to eat.

I hope you enjoyed this recipe.  Remember to leave comments and questions in the comment section and be sure to follow my blog using the button in the top right corner.  :)

Veggie Burger Wrap!

This is a recipe that I make for lunch often.  It is a nice change from my normal salads, though doesn't add too many carbs into my meal.  This particular wrap I made more like a sandwich because I was very hungry from a day of classes and walking all around campus.  Though, when I am not so famished, I will make it with one patty, cut the patty

 in half and lay it end to end so I can actually wrap up the contents.  For this recipe you will need:

• 1 Wrap (mine is a multigrain one)
• 1 (or 2 if famished) veggie burger patties
• Mayo
• Pesto
• 1 Slice Provolone Cheese
• 2 Slices tomato
• 1/4 an Avocado
• Lettuce

Start by cooking the patty, I used a George Forman grill but you can just as easily use a pan over the stove.  While the burger is cooking, you can wash and cut the produce.  Lay out the wrap and spread on the mayo and pesto, lay on the lettuce, slices of avocado, and cheese.  Once the burger is done cooking, lay it on the wrap and fold or roll it up and you are ready to eat.  

I hope you enjoyed this super simple recipe.  Be sure to leave comments or questions in the comment section and follow me using the button in the top right corner.  :)  

Tomato Soup!

This is one of the quickest, and most delicious recipes I know, and today just happened to be a gray, rainy, cold day...perfect to huddle up on the couch, enjoy a nice hot cup of tea, a good book, and a piping hot bowl of tomato soup.  For this recipe you will need:

• 3 Tbsp Olive Oil
• 3-4 Cloves Crushed or Minced Garlic
• 2 - 12 oz. Cans of Canned Tomatoes 
• 3/4 Can water
• 4 Chopped Celery Stalks
• 1 Medium Onion
• Salt
• Pepper
• Spices
• 6 Fresh Basil Leaves
• Croutons 
• Grated Parmesan Cheese 

Start by washing and chopping the celery stalks, onion, and garlic.  Put a large pot on medium heat on the stove, add in the olive oil and garlic.  Let it cook until it turns lightly brown and just starts to smell.  Add in the tomatoes, fill up one of the empty cans 3/4 of the way and add it to the pot.  Add in celery, onion, stir and let the soup cook for about 10 minutes. Add in the salt, pepper, basil, and other spices to taste.  Turn the heat down and let simmer for about 5-10 minutes.  Plate, top with croutons and grated parmesan cheese and you are ready to serve.

I hope you enjoy this great, rainy day recipe.  Be sure to leave questions and comments in the comment section below, and be sure to follow me using the button in the top right corner! :)

Breakfast Sandwich!

I normally have the worst time with breakfast foods.  I always am trying to look for something exciting to eat, without it being full of sugar or fat.  I love croissants, doughnuts, and pancakes, but those aren't something I want to eat every day for breakfast.  I was inspired when I went to a coffee shop and noticed they had breakfast sandwiches that they would put pesto on.  I thought it was a great idea and then tried to replicate something similar at home.  For this you will need:

• Small Whole Wheat Bagel
• Pesto
• 1 Egg
• 1 Slice Provolone Cheese
• 3 Slices of Tomato 
• Salt 
• Pepper
• Other Spices

Start toasting the bagel in a toaster or the oven, and by beating the egg in a small microwavable bowel with the salt, pepper, and other spices.  Put the bowel of egg in the microwave for about 1-1.5 minutes (I normally don't use the microwave to cook, but by putting it in a small bowel, the egg will cook in a circle that fits well on the bagel and it save time and dishes which is especially nice early in the morning).  Then take out the bagel, spread the pesto on both sides, add on the egg, cheese and tomato, close it up and you are ready to enjoy a great, healthy breakfast.

I hope you enjoy this recipe! Be sure to leave comments or questions in the comment section and be sure to follow my blog using the button in the upper right hand corner!!! :)

Cracker Crust Pizza!

This recipe is a great fresh, spring meal.  It can be cooked in an oven or over the grill, depending on weather. It includes a lot of fresh vegetables without all the carbs and has great texture.  To make this pizza taste really summery, I like to use pesto as the sauce because to me, nothing tastes like summer more than basil.  For this recipe, you will need:

• 1 Cracker Crust
• Pesto
• Fresh Mozzarella   
• Yellow Cherry Tomatoes
• Red Cherry Tomatoes
• Eggplant
• 2-3 Tbsp. Olive Oil
• Grated Parmesan Cheese
• Salt
• Pepper

Start by presetting the oven to 400 degrees F., cleaning and cutting the produce and fresh mozzarella.  Sauté the eggplant for 5-7 minutes in a sauté pan with the olive oil, salt and pepper to taste.  Remove it from heat and let cool. Take out the cracker crust and spread on the pesto.  Top the pizza with the tomatoes, eggplant, mozzarella, and grated parmesan cheese.  Put in the oven and cook until it starts to turn golden brown, about 10-15 minutes.  Take out and enjoy!

I hope you enjoy this quick, fun recipe.  Feel free to leave comments in the comments section, and be sure to follow me using the button in the upper right hand corner.  :)

Roasted Vegetable Pasta Salad!

             I love making pasta salads because they are perfect to bring for lunch.  Once made, it only takes me the time to put it in some tupperware and then I am ready to go, and it is served cold so I don't even have to go searching for a microwave.  For this roasted veggie pasta salad you need:

• Noodles (choose your favorite shape!)
• 2 Medium Eggplants
• 1 Bunch of Broccoli 
• 5-7 Tbsp. Olive Oil
• 2-3 Cloves of Garlic
• Salt
• Pepper
• Other Spices
• Yellow Cherry Tomatoes
• Red Cherry Tomatoes
• Fresh Mozzarella 
• Grated Parmesan

        Start out by washing the produce and preheating the oven to 400 degrees F.  Chop up the eggplants and broccoli into reasonable sized bits, then put them in a glass or ceramic dish.  Add in the olive oil, crushed or minced garlic, salt, pepper, and other spices.  For the spices, I often throw a dash in of what smells like it would go with the dish, in this case I put in some called Toasted Herbs. Mix it well with a spoon and put it in the oven to cook, the time depends on how tender you want the veggies to be, but it should take about 15-20 minutes.  Be sure to occasionally stir the vegetables to ensure even cooking and even spice distribution.  

        Start a pot of boiling water for the noodles and add some salt.  Then chop up the rest of the vegetables and cheese.  Put the noodles in and cook them according to the package.  Once everything is cooked and the noodles are drained, combine the noodles and roasted veggies in a bowl and put in the fridge to cool.  Once it is cooled, add in the fresh tomatoes and mozzarella cheese, top with a sprinkle of grated parmesan and it is ready to be served.  

I hope you enjoy this recipe! Be sure to leave any questions of comments in the comment section and you can follow this blog to get more fun recipes!  :)

Tofu Sandwich and Sweet Potato Fries!

      This recipe is great for when you are craving a bistro-type meal.  My mom would make a version of this sandwich for us a lot  when I lived at home (most all of my recipes are inspired by her in some way) and we stole the recipe, or really the "How To" to make the Sriracha Mayo Sauce from a restaurant we dined at in Milwaukee. What is on the plate in the pictures is a tofu sandwich and sweet potato fries with a Sriracha mayo Sauce. For this one, you will need:

• French Bread
• Trader Joe's Teriyaki Tofu
• Lettuce
• Balsamic Glaze
• Mayo
• Pesto
• Sriracha Hot Sauce
• Frozen Bag of Sweet Potato Fries

     First, heat the oven to 425 degrees F, put the sweet potato french fries on a pan on tin foil.  Follow the directions for the fries on the bag, or wait until they start to sizzle and darken.  

     For the sandwich, heat up a sauté pan, cut the tofu in strips and lay them in the pan.  Let them cook for about 3 minutes on each side (I used the leftover tofu from my salad).  Toast the bread, add mayo, pesto, lettuce, and the tofu.  Top with the balsamic glaze.

     For the Sriracha Mayo sauce, put about 2 Tbsp. in a small bowl and add in a squirt of the Sriracha sauce, stir well.  Taste and add Sriracha sauce as desired.  

     Put it all on a plate and you are ready to enjoy the sandwich quality of bistro in the comfort of your home.  I hope you enjoy this recipe! Be sure to leave comments or questions in the comment section and be sure to follow me using the button in the top right corner! :)

My Favorite Tofu Salad :)

     School has gotten busy for me.  It is right before spring break and all my classes are holding midterms or having projects due; so, for most of my meals I have been sticking to a simple salad that is really quick to make, super healthy, and always delicious.  As I was eating it one day, I figured why not post it here so others can enjoy the unique, fresh taste of it?  No one has exactly the same tastes, which is what makes salad so great.  Salads are easily customizable, adding or dropping something is simple and common; in fact, when I make if for my family, we all have a few main components, but not a single dish looks exactly the same.  I hope you enjoy this salad and I will be sure to post more like this soon.  What you will need is:

• Lettuce
• Tofu (Trader Joe's Teriyaki Tofu)
• 2 Large Mushrooms (Baby Portobellos are my favorite) 
• 4 Large Sun-dried Tomatoes
• 1/4 Avocado
• Cheese (Parmesan is what I use but others love feta on this salad)
• Dressing-I love vinaigrettes, the one used here is a raspberry vinaigrette, but I normally use a balsamic vinaigrette. 

      To start out, I like to firm up the tofu by cooking it for a few minutes in a sauté pan. Heat the pan on medium heat, cut the tofu into semi-thick strips and lay them in the hot pan.  Let them cook about 2-3 min, just till they start getting a little brown, flip them over and wait for the other side to brown.  Take them off the heat and let them cool a moment while you wash and cut up the rest of the ingredients. Cut up the tofu pieces a little bit smaller and put them on top of the salad with everything else. Top with the cheese and dressing of your choice and you are ready to eat.  

I hope you like this refreshing taste of summer.  Be sure to leave any questions or thoughts in the comments, and follow me using the button near the top right corner! 

Taco Salad :)

      This recipe is super fast, easy and is a wonderful, fresh dish for the coming warm weather.  What you will need is:

• A box of Fantastic Vegetarian Sloppy Joe (or other brand)
• 1 Tbsp. Olive Oil
• 1 Head Lettuce
• 1/4 Avocado 
• Salsa
• Sour Cream

     First, start making the vegetarian sloppy joe mix, which calls for you to boil 1 3/4 cup water, add in the sloppy joe mix with olive oil and let simmer for 5 minutes.  Then wash and cut the lettuce.  Top the salad with avocado, sloppy joe mix, salsa, and a dollop of sour cream on top.  

Hope you liked this recipe! Be sure to follow my blog to get more fun recipes for the spring! :)

Ted Talk

        This post is a little different from my normal ones.  I wanted to share a TedTalk video about health in America.  Jamie Oliver is one of my inspirations and this view of wanting to help, and wanting to teach people how to cook is the reason I started this blog.  It is so clear that change needs to happen if we want to get back on track and become a healthy America and his ideas of change the home, schools, work place, and fast food companies can help us accomplish this task.  I hope you enjoy the video and let me know what you think! Leave comments in the comment section and we can start to fix this problem together.

Here is the link:  http://www.youtube.com/watch?v=go_QOzc79Uc

Enjoy! :)

Veggie Stir Fry

      I love making a good stir-fry because there is almost no one it cannot please.  My friends, a mix of vegans, vegetarians, and meat eaters alike, came to enjoy the meal and not a single one left unsatisfied. Though meat can be added, I made it completely vegan friendly, and incorporated many different vegetables.  It is one of the more time consuming dishes I have posted, but not by much. What you will need is:

• Package of Wild Rice
• 4 Tbsp. Olive Oil
• 3 Cloves Garlic
• 4-5 Tbsp. Soy Sauce
• 3-4 Tsp. Sesame Oil
• 3 Peppers (orange, red, and yellow)
• 1 Bunch of Broccoli 
• 1 Package Trader Joe's Teriyaki Tofu
• 1 Eggplant
• 4-6 Carrots
• 1 Package Mushrooms (Shiitake or Portobello)

      First, about 20 minutes before you begin cooking, start up the rice.  It is 1 part rice to 4 parts water.   Bring it to a boil and then turn down the heat and let it simmer.  Wash all the produce and begin chopping.  Once everything is chopped up, heat up a large sauté pan, or wok if possible on medium heat.  Add in olive oil and crushed garlic and let cook until it begins to smell and turn slightly brown, add in carrots. Let the carrots cook for 2-3 minutes, then add in peppers, eggplant and broccoli.  Add in the soy sauce and sesame oil, stir and let cook for about 4 minutes.  Add in the Tofu and mushrooms.  Let cook for 4-5 more minutes.  Plate the rice and add the vegetables on top and it is ready to be eaten.

      The great thing about this dish is it is really easy to customize it.  You can add or take out any vegetable without disrupting the flavor of the dish.  The only thing you should keep in mind is how tough the vegetables are that you are adding.  Because carrots were the toughest vegetable, I put them in first so they could cook longer without overcooking the softer vegetables.  If you ass something like sprouts, be sure to add them last, but if you add something like sugar snap peas, put them in sometime in the beginning.  

      I hoped you liked this fun, colorful recipe! Be sure to follow my blog to get more exciting recipes, and feel free to leave questions or comments for me in the comment section.  :)

Eggplant and Mushroom Pasta-College Student Edition

     This recipe is a quick way to spice up an old favorite.  All you need is:

• 1 Eggplant
• 4-8 Large Mushrooms
• 4-6 Tbsp. Olive Oil
• Salt
• Pepper
• Box of Whole Wheat Pasta
• Jar of Tomato Sauce
• Parmesan Cheese 

     This meal takes some multi-tasking, though it is still a very simple recipe.  Start with a large pot of water on high heat and add a pinch of salt.  Then put the sauce in a small sauce pan and place in on low heat (I like to but it on one of the back burners because I use the front two for the pasta and to sauté the vegetables).  Put a sauté pan on medium/high heat. Then, wash and cut the produce, placing them in the sauté pan with the olive oil and season with salt and pepper.  Add in the pasta when the water reaches a rolling boil.  When the pasta has finished cooking (this time ranges depending on what type of pasta you use), strain, saving about a tablespoon or two of water in the pasta.  Add in the sauteed vegetables, sauce, add a sprinkle of parmesan cheese to the top, perhaps some fresh basil too, and you are ready to serve. 

Hope you enjoy that very simple meal, feel free to ask any questions in the comment box, and be sure to follow my blog for more great recipes.  :)

Brussels Sprouts!

    I have learned that most any ingredient can taste good if you prepare it correctly and this is how I became a huge fan of brussels sprouts.  It is a super easy side dish to most any meals and requires very little cooking time.  All you need is:

• 1 bunch Brussels Sprouts
• 2-3 Tbsp Olive Oil
• Salt
• Pepper

Optional:

• 1 Cup Carrots
• Shallots
• Spices

     Wash the sprouts and cut off the nubs at the bottom then cut them in half.  Heat a sauté pan on medium heat with the olive oil (and shallots, if using them).  Put the brussels sprouts in cut face down, add salt and pepper to taste (and spices) and let sit till they really start to get dark, about 4-5 minutes. (If adding carrots, put them in at the same time as the sprouts because they have similar cooking times).  Mix them and allowing other sides to brown and the salt and pepper to spread, let cook for about 2-3 more minutes and then plate and serve.  

Hope you enjoy this easy side dish and feel free to leave questions or other helpful tips in the comments section! :)

Stacked Eggplant -Gluten Free-

          This recipe was inspired by my parents and lack of food in the fridge.  This is a version of a gluten free, lasagna-like dish that my parents would make though, their version normally has added vegetables such as various zucchinis and tomatoes, and also uses ricotta cheese rather than fresh mozzarella.  But, as a college student, this is what I had in my fridge:

• 1 Eggplant
• Fresh Mozzarella 
• Canned Tomato Basil Pasta Sauce
• Olive Oil
• Salt
• Pepper
• Balsamic Glaze
• Grated Parmesan Cheese

          I first washed the eggplant and sliced it so they were circular pieces.  I heated up a sauté pan with olive oil--enough to coat the bottom of the pan--a pinch of salt, and a dash of pepper (This can also be done by using a glass dish and put in the oven at 350 degrees F if you are making for multiple people and need more eggplant cooked at once, or grilling them is my favorite but it is currently snowing outside so that is out of the question).  I placed the eggplant in (4 slices) and went to thinly slice the fresh mozzarella cheese.

         After a few minutes (3-4) I flipped the eggplant and then went to heat up the sauce.  You can heat up a the sauce over the stove in a pot on low heat, stirring occasionally, this is to prevent air pockets from forming and explosions of sauce when they reach the surface.  Because I was only making one serving so I put some in a microwavable bowl and heated it that way.  (If you are making the dish for multiple people, you might want to do this step at at the same time as heating up the sauté pan in order to ensure the sauce be warm enough when the eggplant is finished).

         I then took out a plate, and placed one of the eggplant slices on it, laid some fresh mozzarella on it, then another slice of fresh mozzarella, and so on until I used the 4 slices.  I then drizzled some balsamic glaze over the top, topped it with the hot sauce and some grated parmesan cheese.  The heat of the eggplant and sauce should melt the cheese, but if it doesn't, you can always throw the dish in the microwave for a minute or two. I didn't, but it would go great topped with some fresh basil.

         I hope you enjoyed this recipe, it is super quick and very delicious!  A healthy tip: the less cheese you use, the less saturated fat you end up consuming, so thinly slicing is key. If you have any questions or suggestions, please, leave a note in the comments, I want to hear from you!   :)

My Favorite Pie Crust!

         I love making pies and this is my go to recipe for them all.  This recipe makes two crusts (top and bottom) so half it if you only require one crust.

• 2 1/4 Cups All Purpose Flour
• 1/2 tsp. Salt
• 2/3 Cups Butter (cold)
• 8-10 Tbsp. Cold Water

        First, put flour and salt in a large bowl.  Cut in the butter.  I do this by cutting the butter into small slices then using a pastry blender or fork to chop it up further in the bowl of flour.  The key here is to keep it cold! The butter shouldn't melt or mix very well with flour, it should make a crumbly mixture with tiny circles of butter.  Then add in the cold water, a tablespoon at a time.  I mix it with the pasty blender or fork until the mixture gets fairly wet, then I use my hands to form the dough.  It should be moist enough to stick together but try avoiding adding any extra water.  

        Then flour a rolling pin and roll it out about an inch and a half past the diameter of the 9" pan.  Then lay the dough in and fit it to the pan. Use your thumb and pointer finger on the left hand and use your pointer finger on your right to push the dough, pinching it in that classic pie edge look.  One other trick I learned was to stretch the edges over the side every inch or so, preventing the dough from shrinking when it bakes.  Chill the crust for about 10 minutes.  

        Now, for some pies, the filling can be put in right away, others will want you to par bake the crust, which you can do by putting it in the oven at 400 degrees for 5 to 10 min.  Poke holes with a fork at the bottom of the crust or use an oven safe, heavy object to hold it down, otherwise the crust may bubble.  

        All these tricks I have learned from other, wiser, cooks and by trial and error.  So, if you have any tips, comments, or questions, please comment and let us know! :)

Tarte aux Asperges!

            The first recipe I wanted to share was one my roommate and I made just the other week and thought was amazing!  We found the recipe in the book The Bistro Cookbook by Richard Bertinet.  It was French, so had a few more moving parts than other recipes, but was doable for us on a school night, and was so worth the work.

You will need:

·      1 piecrust

·      1 bunch thin asparagus spears

·      1 package fresh spinach leaves

·      3 extra large eggs

·      3/2 cup heavy cream

·      1 garlic clove

·      10 Cherry Tomatoes

·      Grated Parmesan cheese

Changes we made:

·      Used regular tomato instead of cherry tomatoes

·      Added Mushrooms

The first thing to do is the piecrust.  I made the one we used from a recipe I will share you shortly.  Though, I believe you can buy a crust at a grocery store or make it in a cast iron pan, skipping the crust altogether while making it a bit healthier.  I haven’t tried this method but will share as soon as I do.

Preheat the oven to 375 degrees F.  Then, put a pot of water on the stove to boil while you clean and cut the vegetables.  The asparagus should be kept fairly long and whole, though we diced the tomatoes and mushrooms.  Once the pot is boiling, put in the asparagus for 1 minute, take out and dry.  Then put the fresh spinach in the pot and remove almost immediately and drain. 

In a small bowl mix eggs (beaten), garlic, and cream.  Season the mixture with salt and pepper.  Lay the spinach at the bottom of the piecrust.  Then, add in tomatoes, mushrooms, and asparagus.  Gently pour in the egg mixture and put in the oven to bake for 35 minutes, or until the filling is set and lightly browned. 
      Remove from oven, sprinkle some grated Parmesan chees on the top and its ready to be served. 

I hope you enjoy the recipe and feel free to ask any questions or leave any tips for us! J

About Me

What defines me? When people first meet you, especially as a college student, there is a list of questions they ask you: Name? College? Major? Future job?  The answers: Danielle Caliendo, UW-Madison, Dietetics, Registered Dietitian.  But is that short list of surface information what defines me?  I don’t believe it does.  I believe so much more influences our lives and decisions and that is why I wanted to start this blog.  I wanted to share my experiences, recipes, what I learn, and in turn I want to learn from others.  The big craze now days is to be healthy, yet there seem to be few people who truly know how.  I don’t want to focus only on what we should eat.  Yes, as a student studying dietetics, there will be a large emphasis on it, but that isn’t the only part to health.  There is also physical activity, mental and social health aspects of it.  So, if you want to learn about food, health, and life, follow this blog and participate in the discussions, and we can all help to better each other.  :)