The End Of The Beginning

Sorry for the sappy picture but I couldn't help myself. I saw it and immediately related to this quote by BB King. First semester of senior year is quickly drawing to a close, and I will be honest, my emotions have been a roller coaster. Uncertainty towards the future, the feeling that change is running at us full force, taking away what has before been an atmosphere so familiar and safe. But that's a part of growing up I've learned. Things can't stay the same forever, so it's better to embrace what's ahead rather than dwell in the past. 

That being said, it is important to take what you have learned with you, wherever you may go. Learning experiences are a part of you, and make you exactly who you are. Things you learned in school, things your teachers, friends, peers, and parents have taught you, all stay with you as you make your way into the real world.

As for me, I have really enjoyed doing this blog. Not only did it motivate me to learn to cook, something I realized I am quite good at, it also forced me to document my experience, something I will enjoy reading later. Maybe i'll even continue blogging.

You never know...

Low-Fat Strawberry Banana Smoothie

I stopped by the Mall of Georgia today on the way home from staying with my cousin in Atlanta. Terrible idea, but that's beside the point. I was walking past the food court and Smoothie King caught my eye. I LOVE their angel food cake smoothies. They're healthy and oh so delicious. However, they are EXPENSIVE. I don't understand paying $5 and $6 dollars for a small smoothie. That blows my mind.

When I got home, I still had the crave for a cold smoothie treat and decided to make one myself. This was very easy to make and much cheaper than the Smoothie King rip-off. I just googled low-fat strawberry smoothie recipe and this one came up. I happened to have bananas at home so I chose this one over the many others. I altered the recipe a little, mainly because I have no idea where to buy ginger root (?) or vanilla protein power (ew). I bought the regular store bough pomegranate juice, which might not have been as healthy, but tasted just fine. 

Enjoy! 

http://skinnyms.com/strawberry-banana-smoothie/

Ingredients

• 1 large frozen banana (slice into 1″ pieces before freezing)
• 6 large frozen strawberries (unsweetened)
• 1/2″ slice fresh ginger root (optional)
• 1 cup skim milk (almond or milk alternative**)
• ½ cup Greek Yogurt, plain fat free
• 1 scoop vanilla protein powder (optional)
• 1/2 cup pure pomegranate juice ( with no added sugar or apple juice)
• Add ice for a thicker smoothie

• Place all the ingredients in a blender and blend until creamy…just like a milkshake. Add a straw and enjoy

Shrimp Burgers

I think I have finally gotten the hang of this cooking thing. I've seen the light...and I like it. This newfound confidence has encouraged me to test my skills out on more difficult and intricate recipes. These are the types of recipes that usually point me straight in the direction of my mom's kitchen, but since the idea here is to learn how to cook on my own, I've been a brave lone solider. No help from mama.

I'm so proud of this recipe I can hardly stand it. What led me to make it, I'm not quite sure. But it was such a success. I felt the same type of accomplishment I feel after a project is returned with a satisfying grade, or after I finished that 5k last week before my ex boyfriend. THAT kind of accomplishment. 

The best part of this was, it wasn't that hard to make. It was time consuming, and there was quite a bit of chopping, but nothing complicated. I had some time to spare, and found myself enjoying preparing it. I splurged a little on this recipe, but mainly because I didn't have most of the ingredients needed (still dealing with a very sparse refrigerator here...). 

De-veining the shrimp (still hate that term) was still just as difficult this time, but it helped knowing what to expect. I will give myself credit for not over cooking them again. 

Here is my beautiful masterpiece:

                                                                     Isn't it pretty? <3

http://genaknox.com/2009/06/shrimp-burgers-with-homemade-tartar-sauce/

Ingredients

• 2 tablespoons finely chopped green onion
• 2 tablespoons chopped fresh parsley
• 3 tablespoons finely chopped celery
• 3 tablespoons light mayonnaise
• 2 teaspoons Dijon mustard
• 1 ½ teaspoons lemon zest
• ½ teaspoon Old Bay Seasoning
• 1 egg, lightly beaten
• 1 cup dry bread crumbs
• 1 pound cook shrimp, peeled and cut into small chunks
• 1 tablespoon vegetable oil
• 4 whole wheat burger buns
• lettuce and tomato
• Homemade Tartar Sauce

• Instructions

  FIRST Combine all burger ingredients except oil in a mixing bowl; season with salt and cayenne pepper and mix well. Using your hands, shape into four equal size patties and refrigerate until ready to cook. 
  LAST In a medium skillet, preferably cast iron, heat oil and cook burgers for about 3-4 minutes per side until nicely browned. Serve on whole-wheat buns with lettuce, tomato, and tartar sauce.
  
  

Roasted Red Potatoes w/ Cheese

I wanted to try something new. Nothing challenging or too strenuous, just something new. I stole a bunch of small red potatoes from home a few weeks ago and never got around to cooking them. Red potatoes are my absolute favorite. They are the perfect portion size when not wanting to get too full on starches, and can be cooked many different ways. They're best when they perfectly crisp on the outside (my dad's specialty) and have just the right amount of saltiness. 

I'm not a big eater when it comes to meals. By this I mean I am perfectly content with just one dish, not needing the usual main entree with sides like most normal people. I made these potatoes with the intention of being my dinner and it worked out just right- they hit the spot. For others, this might be used more as a side dish (maybe with some steak??). Either way, I will absolutely make it again. 

PS: don't let the ranch scare you- i'm not a big fan of ranch but it worked well with the recipe

1/2 cup KRAFT Light Ranch Dressing 

1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese 
1/4 cup OSCAR MAYER Real Bacon Bits 

2 lb. small red potatoes (about 6), quartered 
1 Tbsp. chopped fresh parsley


HEAT oven to 350°F.

MIX first 3 ingredients in large bowl. Add potatoes; toss to coat.

SPOON into 13x9-inch baking dish sprayed with cooking spray; cover.

BAKE 55 min. or until potatoes are tender, uncovering after 40 min. Sprinkle with parsley. 

http://www.kraftrecipes.com/recipes/roasted-red-potatoes-bacon-76135.aspx

Tomato, Basil, & Mozzarella Baked Pasta

It's officially November! That means the holidays are right around the corner. I get a little too excited for this time of year. I love the decorations, music, time with family and friends, and most importantly, FOOD. We had our Thanksgiving meal a little early this year at work. Everyone was leaving town at different times, no one's schedule was compatible with another's, so we decided that Thanksgiving would have to come in early November.

We each volunteered to bring a dish. My boss was in charge of the stables: turkey, gravy, and dressing, and we were to add our own personal flare by bringing in something that we really liked. My mom has made this recipe for years. She loved to make it during the holidays (though you might say it's a little random), and it has always been a tradition for our family, as simple as the recipe may be.

BUT, leave it to me to forget the most important ingredient! The recipe calls for shrimp, and ding ding, I forgot the shrimp (hence why shrimp is not in the title). I must be running around in way too many circles these days because I didn't realize it was missing until after it came out of the oven. Luckily, it tasted just fine. I'm gone a little overboard on shrimp these days anyway…

Everyone loved it, like I knew they would, and I was proud to say I made it myself. Since this was a special occasion, this recipe was also an exception to the guidelines i've been trying to follow. It really was simple to make, but it did call for quite a few ingredients ($$), and probably was not the most nutritious thing i've put in my mouth. But during the holidays, there's not such thing as healthy (at least to me).  Maybe these guidelines should be a little altered …

Good luck!

• 1 pound small shell pasta
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
• 3 large cloves garlic
• 1/2 small to medium yellow onion
• 1 (28-ounce) can crushed Italian tomatoes, any brand
• 1/2 cup, 10 to 12 fresh basil leaves, torn into small pieces
• Salt and pepper
• 1 cup store bought basil pesto sauce
• 1 cup ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
• 1/2 pound mozzarella

Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes.

Preheat a deep, big skillet or a medium sauce pot over medium heat.

Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef's knife tilted slightly away from your body.

Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. Hold the tip of knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked.

Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and peppe, to your taste.

Preheat your broiler to high and place a rack in the center of the oven.

Drain pasta shells. Add them to a casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.

(This recipe is from the food network and identical to my mom's recipe!) 

http://www.foodnetwork.com/recipes/rachael-ray/tomato-basil-and-cheese-baked-pasta-recipe/index.html

Bacon, Egg, & Cheese Biscuit Cups

Has it become obvious that I like eggs? I really think I could eat them every morning. First, it was just scrambled eggs. Then I stepped out of the box a little when I discovered the glorious "omelet." Now, I've even grown to like them poached, boiled, and over-easy. The home-made egg mcmuffin was great for a while. Then came the eggs cups. Various omelets i've concocted. I just wanted to try something a little different, maybe a smidge more tasty (aka less healthy), but still within the realm of my healthy cooking pursuit.

I actually found this recipe on a weight watchers website. I don't know about you, but when I hear the terms weigh watchers and food in one sentence, nothing appealing comes to mind. I automatically think of bland, unsatisfying, not very filling food. But this was an exception. It had just the ingredient I'd been missing so much- biscuits! 

This recipe was great because you can make them in the morning, heat them up later or even the next day, and they are still good. I used turkey bacon instead of regular bacon to reduce the fat. BTW, if you haven't tried turkey bacon yet, you are severely missing out. I am obsessed with the lean meat and it is a perfect substitute for many recipes that call for bacon. But that's beside the point…

To make it even more healthy I used skim milk instead of whole milk, and reduced fat cheese. And remember, many of these ingredients can be substituted to adjust to your own liking. Many types of cheese would work fine, and the bacon can always be substituted for sausage (turkey sausage if it were me). Enjoy!

Ingredients:
4 slices center cut bacon (I used Oscar Meyer Center Cut)
3 large eggs
3 T skim milk
Salt & black pepper, to taste
1 can Refrigerated Biscuit Dough (10 biscuits, 7.5 oz - I used my store brand)
1/3 c reduced fat 2% shredded cheddar
1 sliced jalapeno placed on top 

Directions:
1.Preheat the oven to 400. Lightly mist a muffin tin with cooking spray
2.Place the raw bacon in a large skillet and cook for 7-9 minutes or until done. Remove from skillet and let dry on paper towels. Chop into small pieces and set aside.
3.In a medium bowl, combine the eggs, milk, salt and pepper and whisk together until thoroughly blended.
4.Using a rolling pin, roll each biscuit into a larger flat circle and place into a cup in the prepared muffin tin. Using your fingers, press the dough into the bottom of each cup and up the sides. Divide the cheese evenly between each cup and then split the egg mixture between each cup as well. Sprinkle the bacon pieces on top of each cup and put in the oven for 10-12 minutes until biscuits are golden brown and eggs are set. Top with jalapeno when out of oven. 

http://www.emilybites.com/2011/10/bacon-egg-cheese-biscuit-cups.html

Cottage Cheese Cantaloupe Salad

Don't let the name turn you away. It might not sound appetizing, but looks can be deceiving.This recipe was everything you could want in a perfect snack or appetizer: nutritious, cheap, easy, and yummy!

I have never been a fan of cottage cheese, mainly because I was too freaked out to try it. I grew up seeing my mom eat it by the spoonful and something about the look of it/ name of it/ texture really turned me off. As I matured into the grown up woman I am today (HA), I entertained the idea of trying cottage cheese and slowly grew to like it. I love to eat it with potato chips, mix it with a little jelly, or add fruit and make it sweet. 

The idea of fruit was what led me to this wonderful snack. Low-fat cottage cheese enhances the natural sweetness of cantaloupe and makes for a tasty treat yet still nutritious snack or appetizer.

I scooped out the middle of a half cantaloupe and put the cottage cheese inside, but you can always cut the cantaloupe into tiny pieces and mix it all together in a bowl. I figured my way looked a little more presentable if you wanted to put it out for guest. 

I added raisins and sliced almonds, but feel free to vary what's added. Granola 
would also be a very good choice.

(I varied a lot from the original website, but here is where the idea came from)

http://www.rd.com/food/cottage-cheese-cantaloupe-salad-recipe/

INGREDIENTS 

• 2 cups (16 ounces) 1% cottage cheese
• 1/2 cup raisins
• 1/4 cup sliced almonds 
• 1 medium cantaloupe, quartered and seeded
• DIRECTIONS
• In a bowl, combine the cottage cheese, raisins, and 
• walnuts; mix well
• Spoon into hollowed out cantaloupe. Enjoy!