Oreo Truffle Reindeer Noses

It is that time of year where baked goodies are given and received, and where for a few weeks we turn a blind eye to the calorific content of everything...that is until new year resolutions come into play.  Like my fellow co-workers, I like to bring home-made sweets for the office.  Not only is it simple and fun for me to make, but most importantly it is safe on a student's pocket book!

This year, I finally caved in and made everyone's favorite (including mine): the Oreo truffle.  My friends insisted on how easy these are to make and with merely three ingredients, I could not agree more!  That is, after I tackled a slight problem with the Oreos and the blender.  Despite this slight set back, they taste delicious and are a quick and easy gift for everyone on your Christmas list!

Ingredients

1 package Oreos
1 8oz bar cream cheese
Almond bark chocolate

Directions

1. Place Oreos in a large Zip-loc bag and smash with a rolling pin until they are fine crumbles.

2. Add cream cheese and mix well.  Although a little messy, it is much easier to mix with your fingertips.
3. Roll mixture into balls, approximately 3/4 - 1 inch in diameter.
4. Place balls on a baking sheet covered in parchment paper and refrigerate for 2 1/2 - 3 hours to harden.

5. Remove from fridge and melt almond bark chocolate in microwave according to manufacturer's directions (3 large squares will cover approximately 20-25 balls).
6. Using a fork, dip each ball into the chocolate, ensuring full and even coverage.  Place ball back on parchment paper to dry, using a toothpick to remove the fork from the ball.
7. Top the balls with sprinkles, crushed Oreos, or nuts to add variety.
8. Allow balls to dry for at least 1 hour.  Place in cellophane bags with a holiday label and enjoy!
(Recipe adapted from cookingwithk.net)
 
Yields approx. 45 balls

TIPS

- I was told to use a blender to crush the Oreos, however I found that they got stuck at the bottom and caused the processor to become hot.  Thus, the old fashioned bag and rolling pin works great!
- When smashing the Oreos, do not place all of the cookies in the Zip-loc bag at one time.  Instead, add 1/3 of the cookies to the bag at each time to ensure fine crumbles.
- Allow cream cheese to soften before trying to mix it with the Oreos by removing from fridge 1 hour prior to using.
- White or brown chocolate may be used.  I used mostly brown, however I made 15 Rudolph noses by adding 8 drops of red food coloring to the white chocolate.

Bon appétit!

Egg, Bacon, and Cheese Breakfast Ring

Looking for the perfect breakfast that will please the whole family?  Look no further!  This easy and delicious start to the day will be a great hit on Christmas morning with all ages!

Ingredients

1 can crescent rolls
5 eggs
1/4-1/2 cup cheese, shredded
6 slices bacon
Parchment paper

Directions

1. Cook bacon according to manufacturor's directions.
2. Scramble eggs.
3. On a pizza pan covered in parchment paper, lay the crescent rolls in a star formation.
4. Place cooked bacon in a circle around the center of the ring.
5. Place half of the scrambled eggs on top of the bacon, add half of the shredded cheese.
6. Add the remaining scrambled eggs and cheese.  Top with salt and pepper to taste.
7. Fold the pointed tips of the crescent rolls into the center, pressing all of the points and sides together with fingertips.
8. Bake at 375F for 15-20 minutes or until crescent rolls are slightly brown.

9. Enjoy with hashbrowns and a glass of orange juice (or mimosa)!!
(Recipe adapted from: navywifecook.com)

Serves 4-5 people

TIPS

- Replace bacon with sausage meat or add hot sauce for an extra tang!


Bon appétit!

Thanksgiving: Cauliflower Soup & Cranberry-Almond Crumble

Happy belated Thanksgiving!  I hosted my very first Thanksgiving this year, and thankfully everything turned out perfectly!  I have decided not to post about the turkey and all the trimmings as everybody already knows how to cook their favorite delights, so I am going to share my appetizer and dessert recipes.  These are both incredible easy and of course delicious, and are sure to add a little variety to your next Thanksgiving, or even a casual family dinner.

Ingredients for cauliflower soup

1 tbsp extra virgin olive oil (EVOO)

1 clove garlic, pressed

1 Granny Smith apple, peeled and chopped

1/2 onion, chopped

1/2 head cauliflower, cut into 1/2-1 inch florets

3 cups chicken broth

1/4 cup chopped almonds

Pinch of oregano

Directions

1. Heat EVOO in a large pot over medium heat.

2. Add onion and garlic and heat for 5 minutes, or until soft.

3. Add cauliflower, apple, and almonds, stirring constantly for 2 minutes.

4. Add broth and oregano, bringing mixture to a boil.

5. Cover pot and allow to simmer over low heat for 45 minutes.

6. Puree soup and serve with freshly ground pepper and a piece of artisan bread.
(Recipe adapted from foodandwine.com)

Serves 4 people

TIPS

- I was a little skeptical about the cauliflower soup, but it is far tastier than one may think!
- The original recipe calls for leeks, however the grocery store did not have any at the time, so I substituted with an onion.

Ingredients for cranberry-almond crumble

6 oz flour

3 oz butter, room temperature

2 oz sugar, plus 1 tbsp extra

Pinch salt

1 Granny Smith apple, peeled and sliced

1 Honeycrisp apple, peeled and sliced

1 pear, peeled and sliced

6 oz fresh cranberries

1/4 cup chopped almonds
1-1 1/2 cups water

Directions

1. Place cranberries and water in small saucepan.  Cover saucepan and cook on medium heat for 5-10 minutes until soft and most of the water has evaporated.

2. Place flour in large bowl.  Cut butter into small pieces and add to flour.
3. Use the rubbing method: Rub mixture between fingertips until the mixture is crumbly with no large clumps.  Add sugar and salt, mix well.
4. Wash, peel, and slice apples and pear.  Lightly grease a 8x8 Pyrex dish, and evenly layer the fruit in the bottom.
5. Evenly place almonds and cranberries on top of the fruit.  Sprinkle 1 tbsp sugar on cranberries.
6. Top with crumble mixture and place in oven at 375F for 20 minutes, or until crumble is a light brown color.

7. Remove from oven and enjoy warm or cold with vanilla ice cream or plain yogurt.

Serves approx. 10 people

TIPS

- In the first step, cranberries should only just be covered, they should not be swimming in the water.
- Additional sugar is sprinkled on the cranberries to offset their tartness.
- Leftovers store well in the fridge in a covered container.

Bon appétit!

Tilapia and Rice with Oven Roasted Vegetables and Baked Apples

It's getting colder, the leaves are changing colors, and Thanksgiving is upon us!  So I thought I should start by getting into the autumn mood for dinner.  Now, I am unsure if tilapia actually counts as an autumn food, but at least my dessert did!  Both dinner and dessert were fairly quick and easy, so dinner was ready in no time at all.

Ingredients for tilapia

2 fillets tilapia
4 oz brown rice
4 tsp extra virgin olive oil (EVOO)
1 tsp cumin
2 tsp crumbled blue cheese
1 stick celery, sliced
1 carrot, sliced
1/2 bell pepper, sliced
1/4 onion, sliced
1/2 sweet potato, sliced
1/3 cup peanuts
Splash lemon juice

Directions

1. Cook brown rice according to manufacturer directions.
2. Wash and slice vegetables and place in roasting dish along with peanuts and 2 tsp EVOO.
3. Cook vegetables at 400F for 20-25 minutes.
4. 5 minutes before rice and vegetables are to be cooked, heat 2 tsp EVOO in pan.
5. Sprinkle cumin, salt, and pepper over tilapia.
6. Place tilapia in pan and cook for approximately 2 minutes or until opaque on both sides.  Splash a little lemon juice over fish halfway through cooking.
7. Divide rice and vegetables and top with fish.
8. Enjoy with a well deserved glass of wine!
(Recipe adapted from marthastewart.com)

Serves 2 people

TIPS

- Use your favorite vegetables and herbs to season the tilapia. 

Ingredients for baked apples

2 apples, diced
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp brown sugar
Splash lemon juice

Directions

1. Wash and dice your favorite apples and place in pyrex dish. 
2. Add remaining ingredients to apples and toss well.
3. Place in oven at 375F for approximately 20-25 minutes until soft and juicy.
4. Enjoy this perfect autumn dessert alone, with ice cream, or with yogurt.
(Recipe adapted from PBS.org)
Serves 2 people

TIPS

- PBS also suggested eating the apples as a side dish with roast beef.

Bon appétit!

Bailey's Irish Cream No Bake Cheesecake

Nothing gets much better than the words: Bailey's Irish Cream, cheesecake, and 5 minutes!  This fast dessert is a great idea for pot luck parties!

Ingredients

12 muffin cases
12 plain cookies
8 oz cream cheese
7 oz ricotta cheese
1/3 cup Bailey's Irish Cream plus 12 tsp extra
1/3 cup confectioners' sugar, sieved
36 blueberries

Directions

1. Place muffin cases in muffin tin.
2. Place cookies upside down in cases (bottom facing up).

3. Drizzle 1 tsp Bailey's Irish Cream on each cookie.
4. Place cream cheese, ricotta cheese, remaining Bailey's Irish Cream, and confectioners' sugar into bowl.  Mix until all ingredients are combined and the texture is fluffy.
5. Place mixture on top of cookis.
6. Put in fridge and serve within 1-2 hours.  Before serving, place 3 blueberries on top of each cheesecake.
7. Enjoy at a BBQ or afternoon tea!
(recipe adapted from thestonesoup.com)

Serves 12 people

TIPS

- The original recipe called for digestive biscuits, however these are hard to come by in the U.S.  I found that coconut macaroons work great!
- The cookies may be too large for the cases.  If this occurs, simply trim the edges of the cookie using a knife.
- Consume within one day as cookies become soggy from the Bailey's Irish Cream.

Bon Appétit!

Campfire Salmon with Veggies and S'mores

Last weekend I was taken on my first camping trip...ever!  Despite being pretty cold, it was thoroughly enjoyable hiking through four state parks in 24 hours.  Since I am new to living outside and sleeping in a tent, I was unsure of what an actual campfire meal is supposed to be.  However, I did very little complaining when I was informed we would be dining on salmon and wine.  Not bad if you ask me!  My first camping trip could not possibly be complete without the American tradition of s'mores!!

Ingredients for salmon

2 salmon fillets
Herbs: dill, parsley, oregano
1 tomato, chopped
1/2 head broccoli, chopped
1/2 bell pepper, chopped
1/4 red onion, chopped
Artisan bread

Directions

1. Liberally sprinkle herbs on each fillet and place in aluminum foil.  Pinch the sides of the foil together to enclose the fish.
2. Chop vegetables and place in aluminum tray.  Cover top with aluminum foil.
3. Place fish and vegetables on campfire for approximately 20 minutes or until fully cooked.

4. Remove food from aluminum and enjoy with a slice of artisan bread and a Solo cup of wine!

Serves 2 people

TIPS:

- If using dry ice to keep produce cool, be sure to cover the ice with a towel to prevent the food from freezing...not to name names as to whose fault this was ;)
- Since the food was slightly frozen, our cook time will be slightly longer in comparison.
- Use an assortment of herbs and vegetables of your choosing!

Ingredients for s'mores

4 graham crackers, halved
2 large marshmallows
8 squares of chocolate
Wire hanger

Directions

1. Break graham crackers in half (4 total pieces).
2. Place 2 squares of chocolate on each graham cracker.
3. Un-wind wire hanger and pierce marshmallow onto end of hanger.

4. Continually rotate marshmallow over fire for 1-2 minutes, or until marshmallow is a light brown color.
5. Remove marshmallow from hanger and place on top of chocolate.
6. Place other half of graham cracker and chocolate on top of marshmallow forming a graham cracker, chocolate, marshmallow, chocolate, graham cracker formation.
7. Enjoy the gooey, chocolaty dessert!
(first s'more picture from sunsetbayml.com)

Serves 2 people

TIPS:

- In an effort to be as health conscious as one can be with this dessert, we used dark chocolate.  However very tasty, dark chocolate does not melt as nicely as milk chocolate.
- If a greater chocolaty experience is desired, add additional squares of chocolate.

Bon appétit!

Ham and Cheese Quiche

Remember the fresh ham I baked and then froze into portions for later meals?? (see 17 August post)  Cooked ham or chicken is also great for a mountain of other dishes, including quiche.   I used a frozen pastry case, but you can make your own from scratch if you're a pastry cook.  I never realized how truly quick and easy a quiche is to make.  Simply add a healthy salad and a slice of crusty bread and dinner is ready!

Inredients

1 pie crust
6 eggs
1/4 cup cheese, shredded
1/4 cup ham, diced
2 slices onion, diced
2 spring onions, chopped
1 stick celery, chopped
3 slices red or green pepper, diced
Spices to taste ie parsley and basil
Salt and pepper to taste

Directions

1. Chop and dice all vegetables.  Cook in frying pan on medium heat for 5 minutes or until lightly brown.
2. Beat eggs in large bowl.  Add all other ingredients, including cooked vegetables.
3. Mix well and pour into pie crust.  Bake at 400F for 20-30 minutes or until set.

TIPS

- Pie crust takes about 30 minutes to defrost and can be found in the freezer section at your local grocery store.
- Add as little or as many vegetables as you wish. 
- For a little less cholesterol, substitute up to three eggs with 1/4 cup cholesterol-free liquid egg per egg.
- For an extra creamy quiche, add about 1/4 cup cream to the egg mixture.

Bon appétit!

Stuffed Peppers

I have wanted to try this recipe ever since I found it on Pinterest and I am so glad I did!  This is a very simple, filling, and healthy meal for the university student!

Ingredients

1 packet rice (I used Zatarain's)
1 bell pepper
2 carrots, chopped
2 sticks celery, chopped
1/4 cup onion, chopped

Directions

1. Cook rice according to directions on box.
2. Wash and de-seed pepper.  Slice small amount off base of pepper to make it flat, allowing it to easily stand.
2. Wash, dry, and chop carrots, celery, and onion.

3. Saute vegetables until slightly brown.
4. Once rice is cooked, add vegetables, and stuff pepper.
5. Place in oven at 375F for 30 minutes or until pepper is cooked and slightly brown.
6. Enjoy with a fresh salad and glass of your favorite wine!
(Recipe adapted from kalynskitchen.com)

Serves 1 person (with plenty of rice for leftovers!)

TIPS

- Barely slice bottom of pepper, you do not want the rice to fall through bottom of the pepper.
- Use any color pepper and any vegetables.

Bon appétit!

Carrot-Zucchini Bars with Lemon Frosting

Remember all of the frosting I made for the lemon blueberry cupcakes which I froze and used for the lemon Victoria sponge cake??  Yes, you guessed it, I still had some lingering in the freezer waiting to be used.  I found a tasty looking recipe on Pinterest  ̶  thanks to a couple of my friends, I am now obsessed with this site  ̶  which called for lemon frosting.  This is also a great recipe to sneak in some extra vegetables for the veggie hater in the family!

Ingredients for bars

2 eggs
3/4 cup brown sugar
1/2 cup canola oil
1/4 cup honey
1 tsp. vanilla extract
1 1/2 cups carrot, shredded
1 cup zucchini, shredded
1/2 cup chopped pecans
1 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp ground ginger
1/4 tsp baking soda

Directions

1. Preheat oven to 350F.

2. Combine eggs, brown sugar, oil, honey, and vanilla.  

3. Fold in the carrot, zucchini, and pecans.

4. Combine flour, baking powder, ginger, and baking soda in separate bowl, blend well.

5. Add flour mixture to wet mixture and stir until combined.

6. Spread batter into 13x9x2 inch baking pan.

7. Bake for 25 minutes or until a toothpick inserted in center comes out clean.

8. Remove from pan and allow to cool on wire rack.

9. Once cool, prepare frosting and spread over cake.  Cut into bars.  

10. Store in airtight container in cupboard.

(recipe adapted from http://realmomkitchen.com)

Serves 20 people

TIPS

- Use your favorite nut to replace pecans.

- When using a glass pan, be sure to grease it and line the bottom with parchment paper to prevent sticking.

Ingredients for frosting

4oz. cream cheese

2 1/2 tbsp butter, at room temperature

1 1/2 cups confectioners’ sugar, sieved

2 tsp freshly squeezed lemon juice

Zest of 1 large lemon

Directions

1. Beat cream cheese and butter until combined and smooth.

2. Mix lemon juice and lemon zest.

3. Add sieved confectioners' sugar and mix well until smooth.

(frosting recipe adapted from annies-eats.com)

Bon appétit!

Apple, Strawberry, and Goat Cheese Salad

It is coming to the end of the summer season which means saying goodbye to many summer fruits.  Fruit makes a great breakfast, dessert, and snack, but why not incorporate it into your main meal?  I had some apples and strawberries which needed eating quickly, and made a great addition to a boring salad.

Ingredients

1/2 bag spinach leaves
1/2 tomato, chopped
2 apples, chopped
1/4 cup strawberries, chopped
2 celery sticks, chopped
2 spring onions, chopped
1/4 cucumber, chopped
2 slices bell pepper, chopped
1/4 cup dry roasted peanuts
1-2 oz goat cheese
Salt and pepper
Healthy salad dressing alternative (see 3 Aug post)

Ingredients

1. Wash, dry, and chop all vegetables.
2. Combine ingredients.  Add salt, pepper, and dressing to taste.

Serves 2 people

TIPS

- Add additional fruits and vegetables to taste.

Bon appétit!

Pear and Goat Cheese Appetizer

Looking for a guilt-free yet elegant appetizer to serve at your next party?  I have the perfect recipe for you and it only consists of 4 easy ingredients!  This was a great hit with my family during a hot afternoon lounging around the pool.

Ingredients

2 pears
2 oz spreadable goat cheese
1 handful dried cranberries
1 handful sliced almonds

Directions

1. Wash pears and slice into eighths.
2. Spread cheese on fattest part of pear.
3. Sprinkle with cranberries and almonds.
4. Enjoy with white wine sangria!
(recipe idea adapted from modernhepburn.tumblr.com)

Serves 3 people

TIPS

- I found that the thicker the pear wedges, the easier to spread the cheese.
- I also found spreading the cheese onto the pear a rather messy job (more than likely it was the fault of the person spreading the cheese) however, try drying the pear with a paper towel to soak up some of the excess juices.
- Feel free to use your personal favorite dried fruit and nuts! 

Bon appétit!

Baked Lasagna

There is a first time for everything, right?  So for my Mum's last night staying with me, I decided to try making lasagna.  Despite being rather time consuming, it was delicious!  It is a dish which seems to take several hands, so I would recommend making it with a friend, parent, or significant other.  I added a light side of summer salad with strawberries and blue cheese.

Ingredients lasagna

1 clove garlic, crushed
2 carrots, chopped
2 sticks celery, chopped
1/2 large onion, chopped
1/2 bell pepper, chopped
5 pieces dried lasagna pasta, halved
1 tsp fennel seeds
1 tsp dried oregano
2 tbsp extra virgin olive oil (EVOO)
1/2 pound ground beef (we used 10% fat)
1 can tomatoes (plain or flavored)
Tomato ketchup (optional)
Squeeze lemon juice
Salt and pepper

Directions

1. Wash  and chop the vegetables.
2. Heat EVOO in frying pan on medium-high heat.  Fry vegetables, spices, and salt and pepper.  Cook for 10-15 minutes until vegetables are soft.
3. Place vegetables on separate plate.  Place ground meat into frying pan from vegetables and cook until brown.  Add vegetables and can tomatoes. 
4. Cover and simmer for 15 minutes. 
5. Break lasagna pasta pieces in half and cook for 5 minutes in salted boiling water. 
6. While waiting for vegetables and pasta to cook, make white sauce.
7. In an 8x8 glass dish, pour half vegetable and meat mixture.  Cover with 5 pieces lasagna pasta.  Add half white sauce mixture.  Repeat process.
8. Bake at 400F for 20-25 minutes.
(recipe adapted from "A Passion for Pasta" by Reader's Digest)

Ingredients white sauce

1 oz butter or margarine
1 tbsp flour
1/2 pint mixed milk and water (half and half)
1 egg, beaten
1/4 cup cheese, shredded

Directions

1. Melt butter or margarine in small saucepan.
2. Add flour while stirring with wooden spoon. 
3. Cook for approx 1 minute on low heat and gradually add milk and water mixture.
4. Stir constantly.  Add beaten egg and cheese. 

Serves 4 people

TIPS

- The white sauce is made by the roux method.
- Imrpovise!  We did not have all the ingredients, so we used what we had available.  It was still delicious, and Mum tells me that's what cooking is all about!

Bon Appétit!

White Wine Sangria

What's not to love about the summertime  ̶  the sun, the pool, BBQs, not to mention a great season for tasty foods and drinks!  While in Argentina, I grew to thoroughly enjoy sangria.  One cannot possibly go wrong with a good Argentine wine and chopped fresh fruits (although I think I liked them even more as my friends and I received them all for free)!

Sangria is typically made with red wine, however Mum bought what she thought was red wine, but actually turned out to be white (we have started buying 'Black Box' boxed wine.  We have never been fans of boxed wine, but these are very tasty and great for any party)!  The wine was Argentinian, of course, but rather sweet for our palates.  So, poolside white wine sangria on Saturday afternoon it was!  This makes a great refresher and is a guaranteed hit at any get together with family or friends!

Ingredients

1 banana, sliced
1 orange, sliced
1 slice pineapple, diced
1/2 plum, sliced
1/2 apple, diced
1 handful strawberries, sliced
1 handful blueberries
4 cups favorite white wine
1 shot favorite white rum
1 cup club soda

Directions

1. Slice and dice all fruits, be sure to wash them before cutting.

2. Place fruit into pitcher.
3. Pour 4 cups of favorite white wine into pitcher.
4. Add 1 shot white rum to mixture.
5. Add 1 cup club soda to mixture.
6. Mix with large spoon and store in fridge.
7. Enjoy responsibly poolside :-)

Serves 6 people

TIPS

- Choose your personal favorite fruits to add to the sangria!  I simply used what was available in my kitchen. 
- Use as much or as little fruit as you wish.  The less fruit, the more alcohol!
- Use a 4:1 ratio for wine and club soda.
- Feel free to add more liquor than white rum.  Remember that dark liquors will change the color of the white wine sangria.  There is more leniency when using red wine as the color of liquors does not effect the color of the drink.
- Make sangria 1-2 hours before serving to allow fruits and liquors to infuse.

Bon appétit!

Delicia de Coco

Dulce de leche.  Nobody loves this sweet, decadent food more than this girl!  I became exposed to dulce de leche (translation: sweet milk) while studying abroad in Argentina, where everybody bakes  it into their desserts.  From a dulce de leche Starbucks frapp to Freddo ice cream, I soon realized that the Argentines do exactly what the Americans do with peanut butter...they put it in EVERYTHING.  Now, while I am totally flumoxed by Americans' strange love affair with peanut butter, I was the last to complain when dulce de leche was somehow incorporated into my meal. 

This recipe is my host-mother's and is to die for!  Since I had limited access to a couple of the ingredients, I improvised.  I was unable to find plain, coconut cookies, so I used coconut macaroons instead.  As for the main ingredient, I brought a small tub of dulce de leche home with me.  But for everybody else who do not wish to travel 5000 miles to buy some, it can be purchased through Amazon.  I have also been told that it can be found in some Dillons grocery stores in the international aisle, and Pinterest has a recipe to make your own -- I will have to try the recipe when I have eaten all I brought home.

Ingredients

Base:
8 oz coconut macaroon cookies
4 oz melted butter

Filling:
1/2 a 400g jar of dulce de leche

Topping:
3 oz grated coconut
4 oz sugar
1 egg

Directions

1. Crush cookies into breadcrumbs (I used a large zip-loc bag and crushed them with a rolling pin).

2. Melt butter in microwave and add to cookies.  Mix well.

3. Press mixture into a cake tin/sheet (I used a 9 x 9 pan).
4. Cover base with dulce de leche,  spreading with a spatula moistened with water to prevent sticking.

5. Beat together egg, sugar, and grated cocount.  Spread on top of dulce de leche.
6. Bake at 400F for approx. 20 minutes or until light brown.
7. Cut into squares.  Cover and store in fridge when cool.

Serves 20 people

Bon Appétit!

Baked Ham with Kale

I have officially left my parents' spacious kitchen for my cozy apartment in the busy metropolis of Kansas City.  It has been a whirlwind of a week, but I am finally getting settled and able to find time to update with some great, tasty dishes!

One of the first meals made in my new humble abode was baked ham and kale.  Instead of purchasing prepackaged sandwich meats from the local grocery store, my Mum has always been a proponent of buying large cuts of meat, baking them, then slicing and freezing them in portions.  It costs about the same as prepackaged meat, but it is definitely much tastier!

Ingredients

1 package meat of your choice (raw or pre-cooked)
1 bundle of kale
4 potatoes
Squeeze of lemon juice
1/2 tsp sugar
2 tbsp extra virgin olive oil (EVOO)
Salt

Directions

1. Cook ham according to directions on package, approx 30 minutes per pound at 400F.

2. Wash and cut potatoes, place in saucepan (leaving the skins on preserves fiber and vitamin C).  Cover potatoes with water and sprinkle with salt.
3. Cook potatoes on high until boiling (approx 10 minutes) and turn down to #4 for 20 minutes.
4. Wash kale and cut into slices.
5. About 7 minutes before potatoes are due to be finished, pour 2 tbsp EVOO into frying pan on high heat.
6. Once steam is coming off EVOO, add kale to frying pan.  WARNING: due to high temperatures, EVOO may spit and burn your skin.  Be careful!
7. Stir constantly to prevent burning for 5 minutes or until kale is slightly dark in color.
8. Add salt, a squeeze of lemon juice, and sugar to combat kale's slight bitterness.

9. Serve with a glass of white wine.

Serves 2-3 people, plus plenty of leftover ham

TIPS

- May serve ham hot or cold after cooked.
- Kale is a bitter vegetable, but very healthy for you!  Adding 1/2 tsp sugar and lemon juice at the end adds a little more flavor.

Bon appétit!

Pasta with Stir Fried Vegetables

I recently posted a brown rice and stir fried vegetables recipe.  It was a very tasty dish, but a little on the dry side for a few people  ̶  nothing a little cheese could not handle!  In order to incorporate a little more moisture, I suggest replacing the brown rice with pasta.  Not only will it not be as dry, but it is a twist on an old recipe which looks like something completely new!  As always, enjoy with your favorite wine!

Ingredients

9 oz pasta
Pinch salt
1/2 bell pepper
1/4 onion
1/4 head brocolli
2 tbsp extra virgin olive oil
2 carrots
2 cloves garlic, crushed

Directions

1. Cook pasta in plenty of salted water.
2. Wash and slice vegetables.

5. 7-8 minutes before pasta is cooked, pour 2 tbsp extra virgin olive oil into frying pan and cook on medium heat until steam rises from oil.
6. Stir fry all vegetables except broccoli and crushed garlic.
7. After 3-4 minutes, add broccoli and crushed garlic.  Again, stir to prevent burning and remove from heat after 2 minutes.
8. Once pasta is cooked, drain excess water and add cooked vegetables.  Stir well.
9. Season to taste.

Serves 3-4 people

TIPS

- Use brown pasta for additional fiber.
- Chinese cut vegetables (cut diagonally) allow quick and even cooking as well as absorption of any sauces and seasonings used. 

Bon Appétit!

Cabbage with Nuts and Cheese

Did you know that cabbage can help fight infections, assist brain function and the nervous system, and has more vitamin C than an orange??  Who knew this bland veggie could do such wonders for your body and your health!  With all of this in mind, I decided to whip up a fast and very healthy meal after a long day at the office.

Ingredients

1/2 head white cabbage 
1/2 bell pepper
1 stick celery,chopped
1/4 onion, chopped
2 tbsp extra virgin olive oil
1/2 cup shredded cheese
1/4 cup black mustard seeds
1/4 cup unsalted peanuts

Directions

1. Heat extra virgin olive oil in frying pan until steam rises from oil.
2. Stir fry all vegetables for approximately 5 minutes, stirring continuously.
3. Add black mustard seeds and peanuts.
4. Remove from heat and add shredded cheese.  Add salt and pepper to taste.
5. Enjoy with a glass of your favorite white wine.
(cabbage facts from organicfacts.net)

Serves 3-4 people

TIPS

- Add additional vegetables as you wish.
- Add sliced ham.
- Black mustard seeds can be purchased inexpensively from Indian and Pakistani stores.  Sesame seeds can be used instead, and make for a different flavor, or the seeds may be omitted altogether.

Bon appétit!

Healthy Salad Dressing Alternative

Argentina and Kansas have very little in common, except: beef.  The Argentines know they have great meat, and they show that by serving it at practically every meal.  Luckily for me, I am no vegetarian and thoroughly enjoy a delicious steak.  However, like at home in the good ol' state of Kansas, vegetables with the meal were hard to come by. 

The Argentine definition of a salad (which rarely appeared on a restaurant menu) consisted of lettuce and grated carrot, with the occasional chopped tomato or hard boiled egg.  With this in mind, it was no surprise that salad dressing was not available in grocery stores (at least not in mine).  But no complaints from me as at home, I tend to steer clear of the creamy Ranch and Thousand Island dressings and stick to a light drizzle of Italian dressing. 

When we did eat "salad", my host-mother made a quick and very tasty dressing.  It is so simple and healthy (not to mention cheap) I cannot believe I had not thought of it myself!  I will never go back to store bought dressings again.

Ingredients

1/2 cup extra virgin olive oil
2 cloves garlic, peeled and pierced with a sharp knife
2 tsp whole peppercorns, leveled

Directions

1. Pour EVOO into container.
2. Add garlic and peppercorns.
3. Cover with lid or cling wrap and store in cupboard, not in fridge.
5. Drizzle onto salad.
6. Once all dressing has been used, simply add another 1/2 cup EVOO.

TIPS

- Once EVOO has been replenished twice, I recommend using the garlic and peppercorns to season steak on the grill or used for frying onions.
- Best if dressing is left a couple hours before first use to allow garlic to absorb and permeate oil.

Bon appétit!

Mediterranean Tilapia

I am not your mother's worst nightmare as a picky eater, but I am the first to say that fish has never been my favorite food, despite its great health benefits.  My taste buds do not go much further than salmon and tilapia.  I enjoy these fish grilled on the BBQ, but since I will not have access to a BBQ for the next two years, Dad showed me a great recipe I can use.  This is a very tasty and healthy meal which only takes about 20 minutes to cook. 

Tilapia is quite a bland fish.  Dad sautéed it in a tomato salsa and served it with rice and stir fried vegetables.  Cook rice according to packet directions and start vegetables and tilapia at approximately the same time.

Ingredients

3 fillets tilapia
1 tbsp. olive oil
1/2 onion, thinly sliced
1/2 cup dry white wine
2 garlic gloves, minced
3 spring onions, chopped
1 can (14.5oz) diced tomatoes, drained
2 tsp parsley flakes
1 tsp salt

Directions

1. Heat oil in a large skillet over medium heat.
2. Add onion and garlic and sauté until softened.
3. Add wine, tomatoes, and parsley; simmer 5 minutes.
4. Add fillets and simmer until fish turns white and flaky (approx. 5 minutes).
5. Complement with stir-fried vegetables.

6. Add salt and pepper to taste.
(recipe adapted from Dillon's grocery store)

Serves 3 people

TIPS

- Check out the meat counter at your local Dillon's store for free recipe cards!!
- Note how the circles of courgette and carrot contrast with the lengths of celery and spring onions.  Nice touch, Dad!

Bon appétit!

Lemon Victoria Sponge Cake with White Chocolate

Several weeks ago, I made lemon blueberry cupcakes and made far too much lemon frosting, so I froze the leftovers, ready for my next sweet tooth craving. 

In order to use the frosting before I leave the parentals for the bright lights of Kansas City, I decided to make the classic Victoria sponge cake, but instead of chocolate  ̶  my favorite  ̶  I added lemon to tie in with the flavor of the frosting.  I used the lemon frosting to sandwich the two sponges together and melted white chocolate chips to place on top of the cake to please the choc-lover in the family.

The cake was light and delicious!  It is a very easy recipe  ̶  I have been making Victoria sponge cakes since I was 5 (with a little help from Mum)  ̶  and requires no special ingredients.  Enjoy with afternoon tea or, more decadently, with a glass of dessert wine after dinner!

Lemon sponge ingredients

4 oz margarine
4 oz sugar, sieved
4 oz self rising flour, sieved
Pinch salt
2 eggs
1 tsp finely grated lemon zest
1 1/2 tsp lemon juice
1/4 tsp vanilla extract

Directions

1. Grease two 7-inch round cake pans around bottom and sides.
2. Draw around bases of each pan on parchment paper.  Cut out circles and place on bottom of pan.
3. Beat margarine and sugar in large bowl until color of mixture is almost white.
4. Beat in eggs one at a time.
5. Fold in flour, salt, vanilla extract, and lemon zest and juice with a metal spoon.
6. Separate mixture evenly between two pans and bake at 350F for about 20 minutes.  Use listening test to determine if cake is cooked.*

7. Once cooked, use spatula to loosen sides of cake and tip pan over onto wire cooling rack with bottom of cake facing upwards.

8. Slowly remove parchment paper from sponge and allow to cool.
9. Prepare lemon frosting and sandwich two sponges together.
10. Melt 4 oz white chocolate (I did not have any white cooking chocolate and used chips) and pour over top.  Allow to set.

* Listening test: Place sponge close to ear.  If a faint popping noise can still be heard, leave sponge in oven for another 1-2 minutes.

Serves 8 people

TIPS 

- I have yet to find a 7-inch round cake pan in the U.S., but a standard 8-inch works well.
- Fresh lemon (grated rind and squeezed juice) is a superior taste than commercial lemon juice.
- Place bowl of water in electric oven to add moisture to the air and prevent cakes drying out.
- White cooking chocolate is easier to work with than white chocolate chips.
- If chocolate is microwaved too long and the consistency hardens and becomes thick, slowly beat in small amounts of vegetable oil until the mixture becomes liquid again. 

Lemon frosting ingredients

4oz cream cheese
2 1/2 tbsp butter, at room temperature
1 1/2 cups confectioners’ sugar, sieved
2 tsp freshly squeezed lemon juice
Zest of 1 large lemon

Directions

1. Beat cream cheese and butter until combined and smooth.
2. Mix lemon juice and lemon zest.
3. Add sieved confectioners' sugar and mix well until smooth.
4. Sandwich both sponges together.
(frosting recipe adapted from annies-eats.com)

 Bon appétit!    

Rice with Stir Fry Vegetables

With Dad gone for a few days on business, mum and I decided to go veggie for the week.  We started with a quick and easy dish which only took about 30 minutes - perfect for the busy college student or mother of three!

We used brown grained rice as it has more fiber than the traditional white grained rice, however Zatarain's or any microwavable rice of your choice would work just as well.  The vegetables we used were the ones we had in the fridge at the time, so do not limited yourself to the ones we used. Experiment with your favorite veggies!! 

We both thoroughly enjoyed this light and healthy meal, seasoned to taste with salt and pepper.  My mum found the dish a little dry, so adding a sprinkle of cheese, soy sauce, or even hot sauce would add moisture.  Be sure to serve with a glass (or two) of your favorite wine...you deserve it!

Ingredients

9 oz brown rice
1/2 bell pepper
1/4 onion
1/4 broccoli
2 tbsp extra virgin olive oil
2 carrots
2 cloves garlic (crushed)
1/4 cup diced fresh pineapple (optional)

Directions

1. Clean brown rice* and place in saucepan.
2. Boil kettle with approx 6 cups water.  Once boiled, pour over rice until covered.
3. Cover saucepan and cook on medium heat for 30 minutes or until there is minimal water.
4. Wash and slice vegetables.

5. 7-8 minutes before rice is cooked, pour 2 tbsp extra virgin olive oil into frying pan and cook on medium heat until steam rises from oil.
6. Place all vegetables (except broccoli and crushed garlic) into frying pan.  Stir every 30 seconds to prevent burning.
7. After 3-4 minutes, add broccoli and crushed garlic.  Again, stir to prevent burning and remove from heat after 2 minutes.
8. Once rice is cooked, drain excess water and add cooked vegetables.  Stir well.
9. Add salt and pepper to taste.

Serves 3-4 people

* Place rice in sieve with bowl of water underneath.  Swish rice around with hand until water becomes murky and tip water away.  Repeat until water is nearly clear (white rice requires more washing than brown).

TIPS

- Chinese cut vegetables (cut diagonally) to allow quick and even cooking as well as absorption of sauces and seasonings for future recipes.

Bon Appétit!

Welcome!

Welcome to The Rookie Cook!

Up until now my forays into cuisine have mostly been confined to pasta and baking cakes and cookies.  But now I am moving into an apartment of my own and it's time to really get cooking! 

The Rookie Cook will include an array of mostly healthy recipes  ̶  with the occasional splurge on yummy desserts  ̶  on a college student's budget.  Some recipes will be a longtime favorite of mine, while others I will be trying for the first time, so some may not be a complete success (but you will hear about it all!) 

I hope you enjoy reading about my adventures in the kitchen and perhaps be tempted to try a recipe or two.  If you have opinions or suggestions regarding a recipe, please leave a comment!

Bon appétit!