Spicy Shrimp

Today is my roommate/ best friend/ PIC's (partner in crime) birthday. I did the usual birthday shin-ding for her, candy, balloons, bottle of wine...but wanted to do something extra nice for her. We've become insanely close and since this is the last year living together before we graduate, I'm trying to capitalize on every special moment. And what could be more special than cooking someone a nice dinner?

It was hard to come up with a meal that we both would like. She is Bengali and is quite accustomed to her mom's cultural food. AKA spicy food. AKA what I hate. So I wanted to find an alternative that we both would enjoy. Yes, I know it's her birthday and I should cater to what she wants, but then she would be eating alone, and no one wants that.

I actually found this recipe on her Pinterst board. I knew that she must have found it appetizing if she pinned it, so I decided it give it a shot. It still had the same spicy, oriental flare that she loves, with a few exceptions. Instead of chili oil or hot sauce, the recipe calls for chili sauce, which according to Google is much milder.

My biggest dilemma was forgetting the Chinese rice wine. By some struck of ironic luck, my neighbor/ good friend happened to have some. I was sure no one would have it mostly because I had never even heard of it, but I seemed to luck it.

I avoided the shrimp fiasco and bough de-veined shrimp this time, which made the preparation time MUCH shorter. Though it seems to have alot of ingredients, it only cost me about $8 to make. And the recipe was super easy to follow.

(for you fellow hot sauce/japaleno/anything spicy wimps like me, this recipe should really be called Shrimp with Garlic Sauce because I promise you, it's not spicy- on the other hand, feel free to add any of these things to make it spicy if you like)

Shrimp with Spicy Garlic Sauce

• 1 1/2 pounds uncooked large shrimp
• 3 tablespoons soy sauce
• 2 tablespoons chili sauce
• 2 teaspoons sesame oil
• 2 teaspoons Chinese rice wine or dry sherry
• 1 teaspoon sugar
• 2 tablespoons olive oil
• 4 cloves garlic, crushed or finely chopped
• 1 pinch freshly-ground black pepper
• 1 scallion, thinly sliced

1. Peel the shrimp, leaving the tail segments intact. Devein the shrimp if you choose.

2. In a small bowl, mix together the soy sauce, chili sauce, sesame oil, rice wine, and sugar and set aside.

3. In a wok or large pan, heat the olive oil over medium-high heat. Stir-fry the garlic until fragrant, about 30 seconds. Add the shrimp and cook until both sides are pink, about 2 minutes on each side. Add the sauce mixture and stir so the shrimp is fully coated. Season with black pepper.

4. Remove from the heat and garnish with chopped scallions. Serve with rice or vegetables.

http://appetiteforchina.com/recipes/shrimp-garlic-sauce

Cake Batter Chocolate Chip Cookies

CHEAT DAY. Whoo hoo, we all need these every once in a while. What would life be like without cake or cookies? Pretty sad I would say. I took my two favorite sweet treats and turned them into one. Today was no special occasion. I woke up to a beautiful morning, which then turned into a beautiful day. I went to class like normal, but felt as though I needed some excitement in my life. Not the excitement I get when I buy a new outfit (with the $ I don't have), or when my favorite show is about to come on. I wanted to do something a little different. I wanted to enjoy the beautiful day outside and truly be thankful for everything life has offered me thus far. Sorry for getting deep but it was just such a good day!

My friend Chelsea and I decided to hike the botanical gardens. It took up most of the day and was just what I needed- a great way to enjoy the beautiful weather. After the hike, Chelsea wanted to splurge and go get a cup cake from GiGi's. I contemplated giving in until I remembered a recipe I had saved on my computer the other week for cake batter chocolate chip cookies. I bought all of the ingredients but never got around to making them. I convinced her to let me make them, assuring her they would satisfy her sweet tooth, and she agreed.

They were absolutely, 100%, amazingly delicious. I had to get them out of my house because I couldn't stop eating them. It was the taste of cake batter, in a cookie. I can't even put into adequate words how yummy they are, you'll just have to take my word for it and make them yourselves. The ingredients are cheap to buy, and they are ridiculously easy to make. You'll thank me for this one later ;)

• 1 and 1/4 cup all-purpose flour
• 1 and 1/4 cup yellow or white boxed cake mix
• 1/2 tsp baking soda
• 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
• 1 egg
• 1 egg yolk
• 2 tsp vanilla
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1 and 1/4 cup chocolate chips (I used a blend of white and semi-sweet chocolate chips)
• 1/2 cup sprinkles

In a large bowl, sift together flour, cake mix, and baking soda.  Set aside.  In a separate bowl, cream together the butter and sugars on medium speed.  Mix in the egg, egg yolk, and vanilla until creamy.

Add the flour mixture to the wet ingredients and mix until just combined.  Do not OVERMIX the dough. Fold in the chocolate chips and sprinkles.
Refrigerate dough for at least 1 hour.  The dough is fairly sticky, so chilling the dough is mandatory in order to avoid the cookie from spreading too much.

Preheat oven to 350 degrees.

Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. Make sure to keep dough chilled when working in batches. Bake for 11-14 minutes until edges are slightly browned.  The centers will still appear soft, but the cookies will set as they cool.

Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.

http://sallysbakingaddiction.com/2012/01/08/funfetti-cake-batter-cookies/

Tomato Basil Quinoa

Tomato Basil Quinoa

This recipe came to mind as i was staring at the bowl of fresh tomatoes in my kitchen that would quickly go to waste if i didn't eat them soon. It's ironic how much i like tomatoes now considering I HATED them growing up. Ever since my cousin tricked me into eating a cherry tomato as a kid, telling me it was an odd colored grape, I took me a while to entertain the idea of liking them again...but needless to say I got over that. 

Ah aren't those just beautiful! I got a little picture happy with them. 

Since I already got my first encounter with quinoa under my belt, this cooking experience went a lot smoother than Cheesy Quinoa recipe. I finally got to use my new STRAINER! and the quinoa did not have that bitter taste like it did in the last one. This dish reminded me of a healthier version of spaghetti with marinara sauce. It's healthy and super easy to make (as long as you're comfortable with cooking quinoa). The recipe can be varied as well, grilled chicken or other veggies being good add-ins. 

Bona petite! 

Tomato-Basil Quinoa

• 2 tsp olive oil
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• kosher salt and freshly ground black pepper
• 8 oz. can tomato sauce
• 1 cup water
• 1 cup quinoa, rinsed and drained
• 2/3 cup shredded Parmesan cheese
• 1-2 tomatoes, cored, seeded, and diced
• 2 Tbs chopped fresh basil

Heat the olive oil in a medium saucepan over medium heat.  Add the onion and cook, stirring frequently, until softened, about 5 minutes.  Add the garlic and cook, stirring constantly, until fragrant, about one minute.  Season with salt and pepper.

Add the tomato sauce and water to the saucepan and stir in the quinoa.  Bring to a boil, stirring occasionally.  Reduce the heat, cover, and cook until the quinoa is tender but still chewy, and white spiral-like threads appear around each grain, about 15 minutes.

Remove from heat and allow to sit about 5 minutes.  Stir in the Parmesan cheese, tomatoes, and basil, and season with salt and pepper if necessary.  Serve.

http://eatingmachine.wordpress.com/recipes/tomato-basil-quinoa/

Baked Oatmeal

I could live on oatmeal. Now this might not sound appealing to some people, but I could eat bowls and bowls of oatmeal a day, regular or instant. Quakers Maple & Brown Sugar is most definitely my all time favorite.Well, as I said in the beginning, my goal for this cooking blog is to shy away from a diet of instant and microwavable foods. When I saw this recipe in one of my mom's Southern Living magazines, I knew I had to try it. It was very simple to make and is relatively nutritious. The recipe can also be slightly varied, depending on what fruit you add, to alter the nutritional value. Also, don’t be afraid of the cooked bananas, they don’t turn to mush (no one likes mushed bananas)! And the nuts can be varied- I liked the walnuts but you can use pecans too (or even both). 
Here are the ingredients!

ingredients:

1 cup old-fashioned rolled oats
1/4 cup chopped walnuts, divided
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup (I used sugar free)
1 cup milk (I used skim)
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries or raspberries, fresh or frozen, divided

Side note: Here's one thing you need to decide: are you more concerned with nutrition? or taste?

I chose to use fresh blueberries, which made the bake healthier, but let's sweet. My mom made the same recipe but used frozen blueberries, and hers was very sweet. The sweet syrup the frozen blueberries are in makes up for the lack of sugar in the recipe. The bake was still very good with the fresh blueberries, but I ended up adding some brown sugar on top 

directions:

1. Preheat the oven to 375F.

2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.

3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.

4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

http://www.sohowsittaste.com/2012/06/blueberry-raspberry-baked-oatmeal.html

Crack Salad

One of my all time faves- my mom has been making this salad for me for years, and I finally tried it on my own! It is such an easy recipe that can last for several days. Though not an A plus health wise, it is not terrible in nutritional value, and serves as a good mid-day snack or side item with a meal. To make: prepare italian seasoning dressing mix in a small bowl (directions will be on the envelope)--> then stir in sugar and soy sauce. In another larger bowl, break apart noodles (discard noodle seasoning packet) and place in bowl along with coleslaw, sunflower kernels, almonds, and green onions. Add dressing and toss- refrigerate for 30 minutes. 

*Another option is to brown the noodles, sunflower seeds, and almonds on stove top for a crunchier texture! 

INGREDIENTS

1

env.  (0.7 oz.) GOOD SEASONS Italian Dressing Mix

1/2

cup  sugar

2

Tbsp.  soy sauce

2

pkg.  (3 oz. each) ramen noodle soup mix

2

pkg.  (16 oz. each) coleslaw blend (cabbage slaw mix)

4

 green onions, sliced

1/2

cup  PLANTERS Dry Roasted Sunflower Kernels

http://www.kraftrecipes.com/recipes/crunchy-asian-salad-60552.aspx

Low- Carb Pizza Pockets

I think I found my new go-to quick meal/ snack. As an all time lover of everything pizza related, when I saw a recipe for Pizza Pockets on Pinterest, I knew I had to try it. Plus, the low-carb detail made it extra enticing. I'm going to be honest, these "yummy looking" pizza's were not too yummy the first time around. Here is the original recipe I found on Pinterest:

INGREDIENTS

2 - Low Carb Tortillas

1 1/2 Cup Shredded Mozzarella Cheese

2 Tbs.  Parmesan Cheese

4 Tbs - Pizza Sauce 

3 oz. Pepperoni Slices 

3 oz. Canadian Bacon

Olive Oil

Oregano

Italian Seasoning

Garlic Powder

I followed the recipe to a T. I pre-heated the oven to 400 degrees, placed the tortillas on an oven pan, and added all of the proper ingredients. The inside of the pizza pocket included ingredients 1-6; once folded over, you put olive oil and spices on top. After cooking for ten minutes, I was utterly disappointed once I tried it. It was entirely too salty. I think the combination of the spices, the pepperoni, AND the Canadian bacon was too much. Therefore, I tried it again, but altered to recipe to my own liking (and made it a little healthier too):  

INGREDIENTS

2 - Low Carb Tortillas

1 1/2 Cup *Fat-Free Shredded Mozzarella Cheese

2 Tbs.  Parmesan Cheese

4 Tbs - Pizza Sauce 

3 oz. Canadian Bacon

Olive Oil

Italian Seasoning

Though I only subtracted a few ingredients, it made all the difference. This time, it was much less saltier, and also healthier! The beauty of this recipe is that you can experiment with different ingredients. I made it another time with different types of cheeses and one with added black olives and mushrooms. I also want to try a BBQ chicken one sometime. All in all, it's a great and quick snack/ meal (depending on how hungry you are), and also pretty healthy! Enjoy :) 

DIRECTIONS

Preheat oven too 400*

Warm each tortilla in the microwave for about 20-30 seconds to soften it

Spoon 1 Tbs. pizza sauce on one half of each tortilla

Next layer half of the cheese - Dividing evenly between the two tortillas.  Leave some of the cheese close to the outer edge of the tortilla.  This will help you pinch them closed when you are finished with the fillings.

Divide the meats evenly between the two tortillas and place on top of the cheese

Divide the remaining cheese between the two tortillas and layer on top of the meat.  

Spoon 1 Tbs. pizza sauce over top of the cheese on each tortilla

Fold the tortillas closed and pinch the edges together.  If you can't get them to stay all the way closed, do not worry as they will stick together and stay closed in the oven

Brush some olive oil over top of each pizza pocket.  On top of the olive oil sprinkle some oregano, Italian seasoning, and garlic powder.  On top of the seasoning sprinkle 1 Tbs. of grated parmesan 

Bake for 10 minutes.  It will be a nice golden brown.

SERVE AND ENJOY!!!

Makes 2 Servings -  8 net carbs per serving (This may vary depending on the brand of tortillas and pizza sauce you use)

http://peaceloveandlowcarb.blogspot.com/2012/04/low-carb-pizza-pockets.html#.T-k-dI34WdA.pinterest

Cheesy Quinoa

Well guys, I decided to dive right in instead of just testing the waters. My first blogging recipe, Cheesy Quinoa, was just as bold a choice as I expected it to be. I had wanted to try a quinoa recipe for a while now. I didn't know much about quinoa except that it's a healthier grain, a good substitute for heavy starches like potatoes or rice. I saw a board on Pinterest solely dedicated to quinoa, and scrolled through the recipes until this one caught my eye. As an all time lover of mac & cheese, I thought this recipe would be a healthier version and decided to try it.

As promised, this required an individual trip to the grocery store, but mainly because I have little to no food in the house I share with my two roommates. After buying the quinoa, eggs, garlic, milk (embarressing huh?), cheese, and toppings, I was ready to get started. Little did I know, quinoa is cooked a little different than other grains. To cook quinoa, you have to wash it really well to get rid of the bitter taste it normally has. Not knowing this before hand, it was pretty hard to wash because I didn't have a strainer. I did my best by just running water over the grains in a bowl, but ended up losing about a third of the uncooked quinoa down the drain :( Aside from that small failure, the rest went smoothly. Though I decided to not use any veggies, I really wish I had. I think broccoli would be really good in it. I didn't use the Pank Bread crumbs, mainly because I have no idea what those are, and used reduced fat sour cream as a topping. 

The recipe turned out pretty well I must say. My roommates and I finished the whole dish that night, despite the fact that the serving size is 8, and they both said they would want to have it again. 

(note to self- buy a strainer) 

I

http://aroundthetableri.blogspot.com/2012/02/cheesy-quinoa-mac-cheese.html

Ingredients

• 1 1/2 cups quinoa, rinsed and drained
• Veggies of your choice (optional)
• good pinch of salt
• a few grinds of seasoning salt
• 2 cloves garlic, minced
• 2 large eggs
• 1 cup soy milk or non-fat milk
• 1 1/2 cups grated Cheddar cheese, more for sprinkling
• Optional- Crushed Red Pepper, Panko Bread crumbs for topping
• Toppings (optional)- salsa, hot sauce, sour cream, scallions

Directions 

1. Lightly saute any veggies you would like in this dish. 
2. Cook quinoa to packaged instructions until fully cooked. (About 15 minutes)
3. Preheat oven to 350 F. Coat 13x9 inch dish( or 8 individual ramekins) with cooking spray.Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt.  Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, until bread crumbs are browned. 

Here We Go

Throughout my college career, I have never thought of myself as "domestic." Yes, I know how to clean, but that's about the gist of it. I was privileged enough to have wonderful parents who took care of my needs throughout my middle school and high school career, doing things around the house for me, like laundry and cooking, that maybe I should have been learning to do myself (oops). I had a huge eye opening experience the first time I ever did laundry, and was shocked to learn that you did not have to separate every single color of clothing! Thought I finally got the hang of doing laundry, cooking never became an importance to me. My diet consisted of lean cuisines, healthy steamers, and take out, all of which put a large strain on both my bank account and my weight. I soon decided this lack of cooking knowledge would soon have to change. As a little bit of a health nut, I'm shocked it took me this long to want to try out cooking. And when I say cooking, I mean REALLy cooking. Not just scrambled eggs on the stove, or stir-fryed vegetables, but recipes that involve individual trips to the grocery store and multiple calls to my mom for recipe clarification. In just the past few weeks, the ingredients in my spice cabinet and the cooking utensils in my drawers have tripled, and I could not be more excited to test them all out.
This blog will be dedicated to all the timid yet open-minded college girls with a desire to learn to cook, but never seem to find the time or energy to get started. My recipes will most come from magazines, other food blogs, random sources, and the ever beloved Pinterest (my "Yummy Yum Yum" pin board is already slightly ridiculous). My goal is to focus on three things: nutrition, choosing beginner/intermediate type recipes, and affordability. Though I can't promise all the food to be nutritious (I have quite a sweet tooth), I will do my best to post recipes that will be appropriate for any college lady like myself. I hope you all have some faith in me because I sure am going to need it!
Here goes nothing...