Saturday, January 30, 2016

Savory Drop Biscuits 4 College Cooking

Sometimes you know you can't go with this simply incredible and decadent version of drop biscuits!! (Not sure there is such a thing as a non-decadent or healthy biscuit...anyhow...moving on!)

Found this one in Bon Appetit February 2016 edition; and, it couldn't be better for college cooking! Add these little bites to your "quick-fix" arsenal of 'Sides'. These biscuits are especially great for soups or breakfast--imagine this tasty morsel with a piece of bacon, cheddar and egg!

You gotta try these today! And...share a few! 
Feel free to experiment. I added a handful of sharp cheddar and accidentally added 1 tsp of baking soda--oh well, turned out just fine by me--fluffy, rich, but not heavy, and fantastic with a Raspberry Pepper Jam I had received from @lucilleskitchen in my @Quarterly box--perfect!

Savory Drop Biscuits 4 College Cooking

1-2 Baking sheets
Parchment paper
Mixing bowl
Whisk or fork
Pastry brush (optional)

2 cups of all-purpose flour
6 Tbls butter, melted (plus, remaining 2 Tbls butter set aside and melted)
1/2 tsp baking soda 
2 tsp baking powder
2 tsp kosher salt
1 tsp sugar
4 green onions, sliced thinly
1 1/2 cups of light sour cream (use full fat if you like but I just had this and no problems.
1/2 cup sharp cheddar cheese (optional)

1. Wash your hands.
2. Preheat oven to 400F degrees and line baking sheets with parchment paper.
3. Whisk together the flour, baking powder, salt, sugar and baking soda.
4. Drizzle the 6 Tbls of melted butter.

5. Gently combine with your clean hands until just incorporated.
6. Make a well in the center and add green onions and sour cream.

7. Mix with a wooden spoon until no dry spots remain. Dough will be coarse, but moist.

8. Using 2 large spoons, drop approx 1/4 cup - 1/2 cup of dough onto baking sheets.

9. Brush pre-baked biscuits with remaining 2 Tbls butter melted. (optional)

X. Bake x 12-15 minutes.

Serve this up with butter, honey, nothing, soup, salad, dinner, or an artisanal jam or jelly.

Sunday, January 24, 2016

Radical Radishes 4 College Cooking

Radishes!!! Peppery, spicy, sometimes even hot and fiery! Most folks would say they are nothing more than a salad bar condiment, but I would argue that in combination with crusty baguette, butter, and salt...they (whoever 'they' might be) may change their minds--budget-wise and flavor-wise!! 

This can be especially useful if there is no grocery budget for meat; or, if you are reducing meat, or have gone vegan altogether! Simple but satisfying! 

I add on some arugula and drizzle with olive oil--cheap and good for college cooking--great snack midday or as a light supper! 

(Adapted from Twenty Dollar, Twenty Minute Meals by Caroline Wright, a gift from my son the chef!)

Radical Radish Crostinis 4 College Cooking

Toaster Oven

Fresh Radishes, sliced
Fresh Baguette
Kosher Salt

1. Wash your hands.
2. Slice your baguette 1/4" thick and toast.
3. Spread butter on warm crostini.
4. Layer sliced radishes.
5. Sprinkle with kosher salt.

6. Add arugula.
7. Drizzle with olive oil.

Sunday, January 17, 2016


I didn't win the the Powerball, but I certainly found a great way to make one!

I have become intrigued with the idea of finding recipes that require little more than a bowl or minimal equipment and few skills...yet, also, provide great flavor and nutrition, are cheap, and easy to make! I suspect you must think I am crazy!

Unfortunately, being a college student has substantial limits, not only money-wise, but also, in terms of space, cooking and baking equipment, and/or ingredients--for some they might only have one hot plate or a microwave--for others, you never learned to cook! 

How do you make quality food, snacks in those situations, even if you have the means to purchase regular groceries or quality ingredients? What if your kitchen-access is defined as a shelf in a fridge, or only a hot-plate or microwave on the floor? Cooking skills or not, you don't have much to go on!

So, when I find recipes that fit this profile of simplicity without sacrificing flavor or nutrition or busting the bank--imperative for anyone on a low-income budget--I have to get them noticed as this one from!! 

Fantastic little protein bites easily made in 10 minutes, packed full of healthy goodness, and which can be stored in your fridge for up to one week for on-the-go moments or snacking.

Powerball Snacking
I also toyed with the idea of simply using sweetened coconut or dunking these things into dark chocolate ganache, i.e. a mock-truffle--probably would defeat the purpose--but still a good idea!

Mixing Bowl 
Measuring Cups & Spoons

1 cup old-fashioned oats
1/2 cup ground flax seed
2/3 cup coconut, toasted or not
1/2 cup peanut butter
1/3 cup honey or agave
1/4 cup unsweetened cocoa
1 Tbls chia seeds (optional)
1 tsp vanilla

1. Wash your hands.
2. Combine all ingredients into mixing bowl.
3. Stir until well-mixed and chill in the refrigerator x 30 minutes.

4. Form into 1" balls and store in an airtight container in the fridge for up to 1 week.

5. I sprinkled with a touch of powdered sugar just for cosmetic purposes.

Reminiscent of No-Bake Cookies! Check them out!

Tuesday, January 12, 2016

Pomegranate Butternut Salad

2016 is just waiting be an incredible year! Regardless where you are at in life…yes, even if you are a college student who thinks you are invincible or living in YOLO mode…at some point, it is worth looking back on the previous year.  Crappy. Awesome. Mindblowing. Disappointing--whatever 2015 was for you..spend some time reflecting on key moments that got you here today!

--What decisions were good? Not so much? Bad?
--Where could I learn a different approach, skill, subject, behavior? 
--When was I "in the zone"?
--Where could I improve?
--How can I make 2016 incredible? 

In order to think this way, you must have sound nutrition and food to fuel your brain, specifically the frontal lobe and pre-frontal cortex! 

Check out a super simple recipe from Cooking Light October 2015 edition that I combined with Ina Garten's Butternut roasting technique--perfect way to use the other half of a butternut squash after making Butternut Risotto with the first half! 

Pomegranate Butternut Salad

Large Baking Sheet
Mixing Bowls

1/2 butternut squash, roasted
1/2 cup pomegranate arils
1 cup arugula
1/4 cup crumbled feta (optional)

Tahini Dressing: (make double batch)
4 tsp tahini
1 Tbls lemon juice
1 Tbls olive oil
1 Tbls water
1-2 Tbls sour cream or yoghurt for additional creaminess (optional)

1. Wash your hands.
2. Preheat oven to 425F degrees.
3. Peel, seed and 3/4" cube half of the butternut squash.

4. Toss with olive oil, salt and pepper.
5. Roast for 25-30 minutes until tender and slightly brown. (see detailed instructions)

6. Whisk dressing ingredientsg together until smooth--should be slightly runny.
7. Adjust to taste for salt and pepper and consistency. 

8. Combine squash, salad, pomegranate and feta on a plate.
9. Drizzle with dressing!

Resolution: Eat better in 2016...Check!

Sunday, January 3, 2016

No Resolution Cinnamon Popovers

Anything that is simple to make and delicious to eat I just have to post--New Year's Resolutions or not! If nothing else, keep this awesome breakfast treat for a special Lincoln's Birthday or tomorrow morning! 

A perfect recipe for college (or no-skill) cooking requiring little equipment and only a few basic ingredients. This came to me by way of a great suggestion from my sister-in-law after discovering these sumptuous, melt-in-your-mouth, cinnamon popovers from foodblogger!!

If your New Year's resolutions include making the world a better place or making someone just found your solution! Try these out this week, then hand them out immediately, and you can be certain you have played a part in changing this world for the better!

Cinnamon Popovers 4 College Cooking

12-count Regular Muffin Tin, sprayed with non-stick spray
Pam Spray
Mixing Bowls

1 cup whole milk
2 large eggs, at room temperature
1 tsp vanilla extract 
1 cup all-purpose flour
2 Tbls granulated sugar
1/2 tsp salt
1/2 tsp cinnamon

6 Tbls butter, melted and set aside
Cinnamon Sugar = 1/2 cup sugar + 3/4 tsp cinnamon

1. Wash your hands.
2. Preheat the oven to 450F degrees.
3. Melt butter and make cinnamon sugar. Set aside.
4. Whisk together the milk, eggs, and vanilla extract x 2 minutes.

5. Whisk together the flour, sugar, salt, and 1/2 tsp of cinnamon.
6. Add dry ingredients to milk and eggs mixture. Whisk until smooth.

7. Divide the batter evenly in the muffin tin to about half-way.

8. Bake x 12 minutes at 450F degrees, and then another 12 minutes at 350F degrees.
(Mine were too over done using 15 minute intervals)


9. Drizzle the melted butter over each popover followed with cinnamon sugar.

Soft. Light. Airy. Delicious. Comfort Food.
Save the world! Make someone smile today!