Salad For Supper: Blueberry Feta Tabboulleh

Summer is on its' way! For many of you, it's graduation and new beginnings while others are simply packing up for summer break, vacay, maybe some travel, and/or summer jobs...hopefully! 

However, if you are not headed home; or, you are staying in your off-campus pod or shared apartment, eating will remain something to consider in terms of cost, preparation and taste. The cheapest way to reduce your food bill is to prep in bulk and minimize meats--think Easy Fried Rice, using grains like bulgur or couscous, or using pastas which are cheap, but combine with veggies and proteins for some simple one-dish, nutritious meals for little effort!

Plus, summer markets will make variety a breeze when using grains because you can have savory or a touch of sweet or both! Combinations are endless so that tastebuds don't fatigue on the same thing night after night!

Cooking Light has published some great ideas recently with two and three combinations to drool over. Here is one to satisfy a meal, make as a side dish, or take to a dinner without breaking the bank or your appetite.

If you already love salads or you are trying to go meatless, this grain will become your best friend!

Blueberry-Feta Tabbouleh with Mint Vinaigrette

Equipment:
Mixing Bowl
Nutri-Bullet (or protein shaker, but you will need to chop mint finely)

Ingredients:
1 cup boiling water
1 cup cracked bulgur wheat

Dressing:
1/2-3/4 cup mint leaves
1/3 cup virgin olive oil
1 1/2 Tbls lemon juice
3/4 tsp of kosher salt
Black pepper

Add-Ins:
1 1/2 cups cucumber
1 1/4 cups blueberries
3/4 cup red onion, thinly and vertically sliced 
2 oz feta cheese crumbled

Instructions:
1. Wash your hands.
2. Combine boiling water and cracked bulgur in mixing bowl. Let stand covered x 25 minutes.

3. Place dressing ingredients into blender. If no blender, chop mint fine.

4. Prep your cucumber and onion.

5. Fluff your bulgur wheat.
6. Add blueberries, cucumber, onion, and feta. Toss to combine with dressing.

7. Adjust with lemon juice / salt and pepper to your taste.

Add this to any meal, grilled meats, or simply eat as a mid-day snack. 

Eat good food!

Spuds On Fire

I'm just not willing to let this meager summer go...not yet anyway! So, I made classic burgers the other night. You know when you get one of those cravings? And along with it I wanted fries--something good, crisp, different, but without the frying and vat of oil!

Thank goodness I saved this recipe from Food52. The timing was perfect! Check it out. Get rid of the frozen, soggy, mushy carb sticks--get real! Literally! Nothing could be easier for off-campus cooking--prepped in minutes, cheap, cheap, cheap, delicious thru and thru.

Slapfries With Sirachanaise

Equipment:

Cookie sheet with rim

Large mixing bowl

Ingredients:

3-4 baking potatoes, cut into long fries

4 Tbls olive oil

Spices:

1/4 tsp chili powder

1/2 tsp coriander powder

1 tsp garlic powder

1/2 tsp kosher salt

1/2 tsp tumeric powder

1/4 tsp mustard powder

1/4 tsp cayenne

Dipping Sauce:

2 Tbls mayonnaise 

1 tsp Siracha (or I used Hot Garlic Chili Paste)

Instructions:

1. Wash your hands & the potatoes.

2. Preheat oven to 400F degrees.

3. Slice potatoes into 1/4" horizontal sheets, then 1/4" vertically for that classic long, thin, fry look.

4. Add fries to mixing bowl with spices and oil.

5. Toss to coat and spread single layer onto lightly greased cookie sheet. 

6. Bake 35 minutes, turning every 10 min to avoid sticking to pan.

7. Crisp to your preference.

8. Combine mayo and hot sauce in a bowl.

9. Enjoy an awesome new way to eat fries! 

PS. I have no idea why they're called slapfries other than the flavor hits you in the face! In a good way!

Awesome Fried Mozzarella Dippers

Settling in for next semester?

Planning on having everyone stop by later on? There are some great "crowd pleaser" recipes recently featured, so take advantage of them for sure, but...fried mozzarella with marinara will make everyone forget school is starting! 

I put this recipe off for weeks. Not really sure why, but the process--once you have everything set up--is very straight forward and worth the effort. Take the time to lay all your equipment out to proceed quickly.  You cannot step away from this once you start, so commit to making the best mozzarella sticks from the outset.

You can certainly make your own marinara sauce as I have posted in Simple Marinara Sauce from Mario Batali, but saving time is easily done with great options from Rao's, San Marzano, Paul Newman's line up or Mario Batali.

(Recipe from The Pioneer Woman Cooks: Food From My Fontier--great cookbook for delicious comfort food)

Awesome Fried Mozzarella Sticks

Equipment:

Cast-iron skillet (worth investing in and fairly cheap at most supermarkets)

Chopsticks or metal tongs (that won't melt in the oil)

Ideally: Wire-rack (like you use for cooling cookies)

If you do not have wire-rack, use a plate or cookie sheet with papertowels

Ingredients:

16 pieces of string cheese, unwrapped and cut in half

1/2 cup all-purpose flour

1/2 tsp cayenne

Pinch of salt and pepper

2 eggs

1/4 cup milk

2 cups panko or Italian bread crumbs

1 Tbls dried parsley (if using Italian bread crumbs can skip)

Canola oil, enough to have 1/2" depth to whatever skillet you are using

Marinara Sauce

Instructions:

1. Wash your hands.

2. Prep all of your stations in shallow bowls / plates with edges

    --cut your mozzarella pieces

    --combine flour, cayenne, and pinch of salt & pepper

    --whisk eggs & milk

    --combine parsley and bread crumbs

3. Heat your skillet with 1/2" layer of oil. It should sizzle / bubble when flour flicked on the surface.

4. Have your wire rack / plate ready and spray with PAM Spray.

5. Lay out all of your stations: cheese, flour, egg, breadcrumbs, oil, wire rack / plate

6. Carefully, dip each cheese stick in flour, egg, and breadcrumbs.

7. Carefully, place the coated cheese into the hot oil, allowing to fry for 2-3 minutes before turning.

8. Once golden brown, remove cheese onto wire rack or plate, and quickly sprinkle with salt.

9. Have serving platter ready with a bowl of marinara sauce

Carrot Cake Sandwich Cookies

Summer is really flying by especially since it didn't start until after July 4th weekend in terms of weather and sunshine for the Midwest! I can't believe retailers are already airing their TV ads for 'Back To School' specials.  Try to make the most of the remaining summer days until classes resume.  Outdoor concerts, beach volleyball, hit the lakefront, take some weekend road trips, have people over, meet up with old friends, and of course, never stop cooking or trying new recipes!

That said, I came across a terrific picnic, concert, grilling, having-friends-over cookie recipe from Cooking Light.  It is yet another simple, but 3-step process, that's totally worth it:
1. Make cookies.
2. Whip the filling.
3. Put it all together.
If you are up for another delicious baking challenge--don't miss taking a box of these on your next outing!

Carrot Cake Sandwich Cookies

Equipment:
Mixing bowls
Veggie Peeler
Stand shredder / grater
Medium to large sieve
Cookie sheets, lined with parchment paper
Parchment paper
Handmixer (if available for filling / frosting)

Ingredients:

Cookie:
2 cups carrot, shredded
3 Tbls packed light brown sugar
2 Tbls butter, melted
2 Tbls canola or vegetable oil
1 tsp orange rind, zested or grated
1/2 tsp vanilla
1 large egg

1 cup all-purpose flour
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
1/4 tsp baking soda

Filling:
4 oz 1/3 Reduced Fat cream chesse, softened
2 Tbls butter, softened
1/4 tsp vanilla
1/8 tsp salt
1 cup powdered sugar

Instructions:
1. Wash your hands.
2. Preheat oven to 350F degrees. Cover your cookie sheets with parchment paper.
3. Prepare carrots by combining 2 cups of shredded carrots with the brown sugar.

4. Let stand x 15 minutes in a sieve. Discard the liquid.
5. Mix dry ingredients: flour, brown sugar, cinnamon, 1/4 tsp salt, and soda in a large bowl.

6. Add carrot mixture to flour mixture.

7. Combine melted butter, oil, orange zest, vanilla and egg. Whisk together. Add to carrots-flour.

8. Once combined, drop dough by tablespoon size onto parchment-lined baking sheets.

9. Slightly press dollops flat and bake x 11 minutes. Let cool before making sandwiches.

10. Combine cream cheese, butter, vanilla, salt and sugar for filling. If you have a hand mixer, use it.

11. Assemble your cookies. That's it! Bite in! Sprinkle with powdered sugar and grab a glass of milk!