Pop In Your Mouth

So, this weekend was the weekend of trying new recipes and planning for our annual Oscar Night party--all the while keeping my eyes open for recipes easily made by the budget-conscious college student.  I have to say Huffington Post kept me supplied with some great blogs like the one I posted two days ago (The Feta Dip), and the one I'm posting today: Pop In Your Mouth Puff Pastry Bites!

(Adapted from abigmouthful.com blog)

Equipment:

Mid-size Muffin Tins

PAM Spray

Mixing Bowl

Ingredients:

2 sheets of puff pastry, thawed

2 Tbls olive oil

2 medium onions, diced

2 cloves garlic, minced (I used fresh instead of garlic powder)

1/2 lb fresh spinach

7 eggs

1/4 cup heavy cream

5 oz feta, crumbled

Pinch of nutmeg

Salt & pepper

Instructions:

1. Wash Your Hands.

2. Preheat the oven to 350F degrees and spray muffin tin(s).

3. Use a pizza cutter or knife to cut the thawed puff pastry into even squares, approx 9 per sheet.

4. Roughly stretch and press each square into the muffin tins.

5. Prep your onion and garlic.

6. Heat the olive oil in a large non-stick skillet and saute onions until translucent.

7. Add garlic and spinach.  Sprinkle with salt & pepper. Cover with a lid.

8. The spinach will cook down. Stir occasionally.  Set aside and cool.

9. Whisk eggs together into a custard, then add feta, nutmeg, and salt & pepper.

10. Add the cooled spinach mixture to the custard.

10. Spoon custard into the muffin tins approx 3/4 full.

11. Bake for 30 - 35 minutes until puff pastry golden brown.

Pot Roast Stew

This winter has become bitter in Chicago!  All I care about is staying warm and spending as little time outside as possible--a ten minute walk can turn your face into a frozen sheet of pain. But there's a cure for this:  Bobby Deen's Pot Roast Stew from the Cooking Channel.  (Adapted slightly for the college chef).

Seriously, this is easy, breezy comfort food, chocked full of veggies and low in fat.  

Equipment:

Large 5-qt saucepan (or Dutch Oven) with tight-fitting lid

Functional stovetop

Knife & Cutting Board

Wooden Spoon

Ingredients:

2 lbs boneless chuck roast, cut into 1" strips

Salt, pepper, and garlic powder

1-2 Tbls olive oil

1 lb potatoes (or parsnip), chopped & quartered

1 lb carrots, chopped & quartered

1 onion, thinly sliced

2 cloves garlic, minced

1 (28 oz) can whole tomatoes (or diced)

1/2 cup beef bouillon broth

1 tsp of Worchestershire

Instructions:

1. Wash Your Hands.

2. Cover all sides of the meat with salt, pepper and garlic powder.

3. Prep the meat into 1" strips and prepare your beef broth. 

4. Prep your veggies.

5. Heat oil on medium-high heat and sear meat on all sides, approx. 4-5 minutes.

6. Add carrots, potatoes, and onions.  Sauté for 2 minutes.

7. Add the garlic. Sauté another 1-2 minutes.

8. Add the tomatoes and bouillon and 1/2 cup water (or 1/2 cup prepared broth).

9. Cover and cook until meat is tender, approx 55 minutes.

10. Turn the heat off and let rest x 10 - 15 minutes.  

11. Get your bowls ready and throw in a baguette for a satisfying meal.
12. If you want a little extra kick, add some Worchestershire Sauce or add a little Parmesan cheese.

Moms Rice Pilaf

Growing up this was my favorite recipe and I requested it for virtually every birthday dinner I could...along with the Swedish Meatballs.  Mom didn't use noodles, but instead used rice pilaf.  When Jon asked to get copies of all of his favorite recipes (before I realized that a blog, ie paperless, was the way to go), this was one of his first requests.

At this point, and after a 99 posts, I think it is time that this recipe can be attempted by a college chef with the limited cooking skills--just think of all the recipes you have tried so far--this one is just a simple combination of previous skills, nothing more!

Great side dish with Swedish Meatballs (recipe will follow later in the year), but I have made it for chicken piccata, chicken souvlaki, plain old pork chops, and it is delicious left-over.  In college, I would make a double batch, freeze it for those days when I just didn't feel like cooking.  Tell me what you think!

Equipment:
5 quart saucepan with tight-fitting lid
Knife, for chopping

Ingredients:
4 Tbls of butter, divided in 2 Tbls each
1 small to medium onion, chopped and diced
2 stalks celery, quartered and chopped

1 cup of long-grain white rice, uncooked
1 package of Campbell's Soup Secrets 'Chicken Noodle' with Diced White Chicken Meat
2 1/2 cups of water
1/2 tsp kosher salt
1/2 tsp pepper
1/4 tsp sage
1/4 tsp thyme

Instructions:
1. Wash your hands.
2. Melt 2 Tbls of butter in 5-qt saucepan and saute onion and celery until translucent.

3. Remove the onion and celery once soft.  Set aside.

4. Melt 2 Tbls of butter in same 5-qt saucepan and add uncooked long-grain rice.

5. Brown rice kernels until golden brown over MEDIUM heat.  Be careful not to burn kernels.
6. Stir frequently while browning kernels.

7. Add soup packet, water, onions, celery, salt, pepper, sage and thyme.

8. Bring to a boil, stirring constantly, then reduce heat to SIMMER-LOW and put lid on top.

9. DO NOT REMOVE LID TO PEEK OR CHECK
10. Simmer on LOW heat for 15 minutes, covered.  Remove from heat and fluff with fork.

11. Let sit for 5 minutes.

I served our rice pilaf last night with chicken piccata (recipe coming in the next weeks as well) and roasted brussel sprouts.