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recipes

Katie

Fall Favorites!

by Katie on October 23, 2014

in Extracurricular

I have a confession.  Fall is by far my favorite time of year!

Who could blame me?  The trees are every shade of red, orange, and yellow imaginable, you can stock up on pumpkin-flavored-everything, and can enjoy my all-time favorite fall activity… apple picking.  There are plenty of creative ways to enjoy fall, these are just a few.  Another thing I really enjoy about fall is the wide variety of fall produce!  Pumpkin, Spaghetti Squash (makes a great pasta substitute!), Acorn Squash, Butternut Squash… They’re all great and there’s tons of Pinterest boards dedicated to recipes using fall squash. For those doubters of pumpkin-obsessers like myself, here’s a recipe you and pumpkin-fanatics, alike, will love.  This recipe from blogger Kristi of the blog “I Should be Mopping the Floor” won me over as my top pumpkin recipe this week (click her delicious photo for a link to the recipe).

 

Photo credit: http://www.ishouldbemoppingthefloor.com/

 

So while we’re on the subject of pumpkin… what’s your favorite pumpkin flavored product or recipe?

Right now, mine is pumpkin peanut butter.  They sell a version of this at the grocery store (JIF), but you can easily make your own at home with no added preservatives or unwanted ingredients.

Simply add 1 Tbsp of canned pumpkin, 1 Tbsp of Peanut butter, a dash of cinnamon, and stevia or a drop of honey/other sweetener.  Combine all ingredients and make a pb and pumpkin sandwich (add sliced bananas and more cinnamon if you wish!) or use as a fruit dip for apples and pears.

Hope you feel inspired to try some of your own pumpkin dishes this fall!  Be sure to share them with me in the comments.

Happy Fall!

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I’m not athletic. I don’t relish in the idea of a trophy room. I’d rather see everyone who sincerely tries succeed instead of seeing the same few people being successful all of the time. However, all of that being said, I’m definitely excited to have taken home first place from my microbiology lab’s first Thanksgiving pie-off.

What started as a joke turned in to one of the biggest events of this fall at my lab. Test pies were made before the actual event. One of the would-be judges was disqualified because he knew who was making each type of pie. Even some “trash talk” was issued over lunch. (“You bake pies like your momma. Unless your momma bakes good pies, in which case you bake nothing like your momma.”) Yep, it got intense.

We started out the competition day with what one of my lab managers called the “pie parade,” which was basically just us bringing our pies into the building and putting them into our refrigerator. (Don’t worry – no bacteria or samples go in that refrigerator!) Then, at lunch, one of our scientists judged the pies. I was so enthralled to have won.

Want to make my award-winning pie? Here’s the recipe. If you want it to be more like my pie, use these modifications: I didn’t make my own whipped cream. I just used Cool Whip. I used one entire normal-sized (sorry, I’m not sure of the actual volume) container’s contents to fold into the chocolate mixture, and I used half of another container’s contents on the top of the finished pie.

Happy Baking!! :)

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So maybe you’ve heard that I’m a dietetics major. And perhaps you’ve heard whispers that I’m a vegan health nut as well. Both true, and to top it off, I love to be in the kitchen making all kinds of crazy stuff.

And since I’ve been home for the summer (read: I have a kitchen and free time) I’ve been trying all kinds of recipes. Mostly from Pinterest. Okay, 100% from Pinterest. But I always add my own spin on things!

Here’s some pictures of what I’ve been whipping up lately:

Dehydrated Cauliflower Crisps – you may think that using a dehydrator is something only crazy hippies do. Well, although I take no offense to being called a crazy hippie, dehydrating is definitely hitting the mainstream. I chopped up some cauliflower and added some nutritional yeast (a type of yeast that is fortified with vitamins needed in a vegan diet, like B12… it sort of tastes cheesy somehow. You’ll find it in a lot of recipes that are going for a “cheeezy” taste without using a bunch of processed cheese substitutes) and they turned out lovely!

Carrot Cake Bites – these involved the food processor, a sort of blender-like device that grinds up and combines food. It’s good for making dough and pesto as well. Anyway! Carrots, dates, coconut, and some spices got whirred up and then molded into balls. They weren’t overly sweet, but they had a nice carrot cake vibe to them. Good and good for ya!

Raw Cucumber/Mango Sushi – another food processor item. Instead of using rice in my rolls, I tossed parsnips, cashews, vinegar, and soy sauce in the ol’ processor and diced it until it was the consistency of rice. Turned out to be a pretty good substitute! Then I just rolled it up in nori paper with some slices of mango and cucumber.

Dehydrated Zucchini Chips – these are being dehydrated as I type this! Just zucchini sliced thin and layed out on the rack. Hope they turn out well! I’ll probably make some sort of dip for them as well. Hmmmm….

I’ve really been enjoying trying out some “high raw” food recipes and busting out the dehydrator this summer (although I do eat cooked veggies/grains/beans and bread, too!). It’s a great chance to try some fun and flavorful recipes that are a bit off the beaten path. So, if you have a dehydrator or food processor or juicer or any other contraption in your kitchen that’s just collecting dust, I encourage you to find some recipes and make use of it! (Hint: Pinterest. Pinterest for everything.)

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Alumni Posts

Bring it on Buffalo

by Alumni Posts on November 28, 2011

in Extracurricular

I’ve been praying about what I could gift you all with this holiday season considering most of you were born when I was graduating from high school or trying college the first time around (it is just as painful for me to write that as it is for you to read it). I mean what could you need or want from such an old gal as myself?

So, I pondered words of wisdom… hmm, nope. What about sending you each a check or a gift card… that could work, but I’m a broke college student too. Oh, I know what I could gift you — the gift of a home cooked meal each week. But I’m not there… I’m in the Kansas City area. I can do the next best thing, however, which is to write out directions for a crockpot recipe each week so you can get together with your friends, pool your resources (money, food, kitchen gadgets) and have a great meal. Heck, my circle of friends is still doing this every week, and it really is fun.

So, without further ado, I bring you the recipe of the week. It has something for everyone — the football lover, the spicy foodie, and those who love hanging with their friends. It is called Buffalo Chicken Lasagna. I originally saw this on Good Morning America and it has become a hit when we have friends over to play games, watch movies or of course football.

Buffalo Chicken Lasagna
–uncooked traditional lasagna noodles (I use one whole box)
–4 already cooked chicken breast halves (instead of this I bought two bags of the Tyson boneless Buffalo chicken wings)
–jar of prepared pasta sauce (I use the canned stuff…it is cheaper and still pretty good…my kiddos like the Four Cheese Hunt’s brand that runs about a buck a can)
–1 cup buffalo wing sauce
–3 red, yellow, or orange bell peppers (if you have an Aldi’s store near I would suggest going there their prices are low on produce )
–tub of ricotta cheese (15 oz)- again, we are cheap so I use cottage cheese which is similar to the ricotta cheese in texture
–2 cups shredded cheese (mozzarella and cheddar blend)
–1/2 cup bleu cheese crumbles
–1/4 cup of water (add at very end)

The Directions.

Use at least a 5 qt. crockpot, or cut back on the amount of ingredients.

In a large glass bowl, combine cooked and chopped chicken breast/Tyson boneless wings, the pasta sauce, and 1 cup of buffalo wing sauce.

Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You’ll have to break them to get a proper fit.

Add a smear of ricotta cheese/ cottage cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.

Repeat layers until you run out of ingredients.

Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.

Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into. Or it will fall apart. Even if it does fall apart it is still yummy.

Hope this finds you well fed and with friends this week.

Blessings – Sherry

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Now You’re Cooking

by Alumni Posts November 14, 2011

I love fall, the leaves changing colors, the weather getting chilly, sweaters, and of course cooking! I remember my first time at college at Northwest and there was nothing better than getting together with a group of friends for a home-cooked meal. My friends and I would gather our money, groceries, pots, pans and an […]

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