Puff Pastry Party

Superbowl Sunday LI is here! Even if you do not like football, it is probably affecting your life right now in some fashion, ie invited to a party, bringing snacks to a party, or having people over as an excuse to party, right?

 

Keep it simple (but delicious) folks with some really easy options from my Appetizers Page including: 

1. Spicy Jalapeno-Cheddar Rollups 
2. Roasted Corn & Jalapeño Dip 
3. Mini-Muffin Snackers       
4. Fried Mozzarella Dippers        
5. Mini Corn Dog Bites
6. Lemony-Artichoke Crostini
7. Bagel & Lox Spread  

That said, there is always room in the recipe box for more great grub like this brilliant recommendation from the Pioneer Woman for puff pastry--use it--easy, inexpensive, versatile, and can be used for savory or sweet consumption! 

Start experimenting and take this to the party today!

Puff Pastry Pizza
(Adapted from The Pioneer Woman Show featuring Puff Pastry)

Equipment:
Cookie Sheet 
Parchment Paper
Rolling Pin
Brush or spoon

Ingredients:
1 package of frozen puff pastry, thawed according to package instructions
1 lb of shredded mozzarella cheese
1-2 eggs with 2 tsp of water, for egg wash

Spices:  oregano / thyme / basil 
Salt & Pepper
Olive oil

A. Toppings Savory

• Canadian Bacon + Pineapple + Jalapeño
• Pepperoni  (Regular or Turkey) + Peperoncini
• Sautéed Mushrooms + Feta or Goat Cheese 
• Fresh Mozzarella + Fresh or Roasted Cherry Tomatoes  + Basil + Balsamic Vinegar
• Fresh Mozzarella + Balsamic Vinegar Syrup

B. Toppings Sweet

• Apricot Jam + Apple Slices + Cinnamon Sugar
• Bake strips of Puff Pastry independently with just cinnamon sugar, then use as stackers with Whipping Cream and Fresh Fruit on top or in between  

Instructions:
1. Wash your hands and preheat oven to 415F degrees.
2. Prep your counter and rolling pin with some flour.

3. Line your cookie sheet with parchment paper
4. Prep all of your ingredients first:

--prep your egg wash
--slice onions, tomatoes
--grate cheese
--dice pineapple
--chop bacon and herbs
--saute mushrooms

5. Unfold your puff pastry and divide into 1/3 strips to roll out a little more
6. Use a knife to gently score a 1/2 inch border around the edge of the pastry dough.
7. Apply a light egg wash.

8. Transfer to the parchment paper lined cookie sheet and bake for 7 minutes.
9. Remove from oven and begin layering the toppings as you see fit.

10. Bake another 12-15 minutes until golden brown and puffed up like crazy--relax it will deflate and be delicious!

Tips:

• No Money:
• don't use meat at all
• keep it all veggie--roasted or sautéed or fresh
• buy block of cheese and grate it yourself
• No Waste:
• add any veggies, especially those no longer ideal for raw snacking
• saute the veggies for extra flavor before adding to rice
• No Equipment:
• Skillet--only if making sautéed veggies
• Cookie Sheet with or without rim (can be used for roasting veggies if need)
• Parchment Paper
• Rolling Pin or use a can or PVC pipe
• No Skills:
• review some of my early blogs--How To Saute Mushrooms (can use for onions as well)
• can you use a knife ? To cut thru soft pre-made dough? slice a few pepperoncini or tomatoes?
• if no cooking skills--can you transfer dough from counter to cookie sheet?
• No Health:
• use reduced fat shredded mozzarella
• roast any / all vegetables you might use
• disclaimer: puff pastry is puff pastry and simply not low-cal so eat in moderation
• No Time:
• quick easy appetizer for any group of guests
• virtually any ingredient is an option depending on your flavor profile

Tumeric Brain Boost

Jumpstart finals week with this superfood, mindblowing smoothie to tweak those brain cells to function at an optimum!

 

Packed with nutrients and sunshine, this libation features turmeric, omega-3-fatty acids, vitamins, flax, and walnuts not only beneficial to the rest of your body, but, in particular, beneficial to protecting your brain from from memory loss in your old age!

Turmeric is a tiny peppery, bright orange spice root from India that bursts with flavor and color when you grate the root--it will also stain anything it comes in contact with a beautiful yellow-orange hue...even metal! Curcumin is the actual compound, i.e. active ingredient, in turmeric responsible for both flavor and the color of this spice, and is touted for its powerful anti-inflammatory and strong antioxidant effects. 

Most of the major ailments in Western society stem from conditions directly related to inflammation, i.e. heart disease, Alzheimer's, diabetes, cancer, and other disease processes--several studies suggest curcumin counters these effects! 

If you can't find the actual root easily, a small container of the dried version will do!

(Disclaimer: If you are pregnant or breast-feeding; or, have other medical conditions requiring  prescription medications or over-the-counter treatments, please consult first with your physician before consuming turmeric regularly or at all!)

Turmeric Brain Boost
(Adapted recipe from Cooking Light's feature on Alzheimer's and 15 Brain Boosters article)

Equipment:
Nutri-Bullet or Magic Bullet
Grater

Ingredients:
3/4 cup 2% Greek Yoghurt
1 tsp honey
1 cup ice cubes
3/4 cup chopped, peeled mango, frozen
1/2 cup fresh orange slices
1/4 cup toasted (or plain) walnuts
1/2 cup fresh orange juice
1 Tbls ground flax seed 
2 tsp of grated turmeric (or 1/2 tsp of dried turmeric)
Dash of kosher salt
Dash of cayenne
Dash of cardamom or nutmeg

Instructions:
1. Wash your hands.
2. Prep each ingredient.
3. Combine the first 11 ingredients into the blender until smooth.

4. Top it off with a splash of nutmeg or cardamom.
5. Share a glass or store it in your fridge for later.

Tips:

• No Money:
• buy smoothie ingredients in bulk when they are in season and cheap.
• cut them up and freeze for future use
• see 'Saving Mangoes' and 'Freezing Bananas'  and 'Saving Pineapples' posts
• No Waste:
• smoothies are great for leftovers and near-rotten fruit--know the difference, however.
• No Equipment:
• not everyone has a blender...so, ask for one over Christmas...it will serve you well.
• ask for a grater or a zester
• No Skills:
• buy from the salad bar where multiple fruits are pre-chopped / -sliced
• learn basic chopping skills
• No Health:
• packed with heart-healthy omega-3-fatty acids, i.e. healthy fats in flax, walnuts
• packed with calcium in rich, creamy Greek yoghurt
• packed with Vitamin C and other vitamins in mango and citrus
• packed with turmeric containing curcumin to possibly enhance cognitive function
• packed with flavor

Nutrition Info:
Servings: 2 (1 1/4 cup)
Calories 245 / Fat 13.1g / Protein 11g / Carb 25g / Sodium 91mg / Fiber 4g / Sugars 19g (honey extra) / Calcium 109mg

Fajita Burrito Bowl

One of the biggest challenges in college is not just having limited cooking skills and cooking equipment, but having the time to plan and prepare delicious food day in and day out without resorting to "convenience" and "fast food dining! This post, a fantastic idea from the popular Tasty website, is a one stop solution to all of the above--one sheet pan, roasting, assembly, your done--with at least two, maybe three, meals for leftovers.

Fajita Burrito Bowl

Equipment:
Large Baking Sheet with rim
Aluminum Foil (you will have virtually no clean up either)
PAM Spray

Ingredients:
2 large chicken breasts
Taco Seasoning
1/4 cup Salsa or Taco Sauce per chicken breast
2-3 Bell Peppers--red, green, orange or yellow, sliced in vertical strips
Yellow Onions or Red Onions, sliced 
1 (15 oz) whole kernel corn
1 (15 oz) black beans, drained and washed
Cherry Tomatoes

White or Brown Rice, pre-made or Minute White or Brown Rice

Instructions:
1. Wash hands.
2. Preheat oven 400F degrees.
3. Line baking sheet with foil and spray with PAM.
4. Place chicken breasts in center of sheet pan and sprinkle with salt and pepper.

5. Sprinkle with taco seasoning and cover breasts with 1/4 cup of taco sauce or salsa.
6. Surround chicken breasts with tomatoes, peppers, onions.
7. Sprinkle vegetables with salt and pepper and olive oil.
8. Roast at 400F degrees for 20-25 minutes until chicken is tender.

9. Start assembly: Rice--veggies--corn--beans--tomatoes (roasted or fresh)--peppers--cheese--green onions--cilantro--condiments--lime

 10. Set aside leftovers ready to go!!!

 

Smore Bites

Lookin' for new ways to have old classics I stumbled upon this version of 'Smores from Baking With Blondie!

For some, this recipe will be missing the bonfire ambiance, and for others it will be "just too cumbersome"; but, for those who push thru the detail work...enjoy! On the other hand, Mom just might be open to suggestions over Fall Break or Parents Weekend!

S'more Bites

Equipment:
Mini Muffin Tin, sprayed with PAM
Mixing Bowl
Large ZipLock Bag
Large Food Can (if you don't have rolling pin or processor, crush the crackers in bag)
PAM spray

Ingredients:
7 whole graham crackers, finely crushed 
1/4 cup powdered sugar
6 Tbls butter, melted
1/2 cup dark chocolate chips
Large marshmallow, cut in half

Extra Chocolate Chips, for melting and drizzling on final product (optional)

Instructions:
1. Wash your hands and preheat oven to 350F degrees.
2. Grind or crush or process graham crackers until finely crushed.

3. Add powdered sugar and melted butter, mixing until coarse mixture.

4. The mixture should be formidable but not too sticky or greasy.

5. Spray mini-muffin tin with non-stick spray.
6. Using the back of a measuring spoon, press 1 Tbls of crust mixture into each cup.

7. Bake crusts x 4 minutes.  Be careful not to burn these.
8. Remove from oven and add 3-4 large dark chocolate chips to the base. Bake x 1 minute.

9. When ready to serve, place 1/2 of large marshmallow on top of your cup.

10. Broil cautiously until you start seeing that golden brown color we love so much! 
11. Allow to cool and set x 2-3 minutes before removing cautiously from the muffin tins.

If you want to get fancy, slowly nuke a handful of chocolate chips, and drizzle over top before inhaling! 

P.S. Cautious broiling is the best way to brown marshmallows if you are stuck inside!

Strawberry Rhubarb Bars

School's Out!! Summer's Here!  Sorry for the May absence, but sometimes life can get away from you! The exciting stuff certainly happens,i.e. graduations, summer jobs, traveling abroad, falling in love, post-graduate work--but, oftentimes, it is the tedious errands and day-to-day tasks (not necessarily important) we are all at risk of falling victim to!

Literally, slow down and smell the coffee and make sure you pick some strawberries, hit a few farmer's markets, grow some herbs, and get outside! Try this super awesome recipe for college students to ensure a warm homecoming or make someone's day with a homemade treat--you only need the pan you bake it in--perfect for college cooking!

(Great concoction from The Smitten Kitchen--doesn't get any simpler to spoil yourself!)

Strawberry Rhubarb Bars

Equipment:
8" x 8" pyrex baking dish / baking pain
Parchment paper

Ingredients:
1 cup of rolled old-fashioned oats
3/4 cup of flour plus 2 Tbls of flour
1/2 cup of light brown sugar
1/4 tsp salt
6 Tbls of butter, melted
1 tsp cornstarch
1 Tbls lemon juice
1 Tbls sugar, divided
1 cup small diced rhubarb
1 cup small diced strawberries
Powdered sugar

Instructions:
1. Wash your hands and fruit.
2. Preheat the oven to 375F degrees.
3. If you have it, line the pan with parchment paper.
4. Combine oats, flour, light brown sugar, salt and melted butter in pyrex dish until clumpy. 

5. Set aside 1/2 cup of the mixture.
6. Flatten the remaining mixture into the pan as your base.

7. Add half of the fruit. Sprinkle cornstarch, lemon juice and half of the sugar.

8. Add remaining fruit and half of sugar before crumbling 1/2 cup of oat mixture on top.

9. Bake 35-40 minutes at 375F degrees until crisp. 

Let cool in fridge before dusting with powdered sugar and sharing.

Even your mom will ask for this recipe!

Strawberries Delight

Strawberries are simply awesome--stand alone sweet or combined with other flavors--these little bites make for an easy snack or light dessert! In other words, ideal for college cooking and college living especially when the farmer's markets start opening for business. Try seeing which fruits you can get during prime season to make your meals (and eating) bursting with flavor (and nutrition).

The recipe I am posting below was listed on the last page of Cooking Light May 2016 edition--almost like a side note or after-thought or space-filler--but what an idea for anyone trying to keep desserts simple, clean and healthy without sacrificing deliciousness and cravings. 

Additionally, this hidden gem of a recipe identified a simple way to ensure common leftover ingredients like low-fat sour cream do not go to waste, but instead, get incorporated as a component to making your fruit salad "sing"--multi-use in other words!  Add a few small chocolate chip cookies and you are good to go!

(Adapted from Cooking Light May 2016 edition. 

Would recommend less sugar when the berries are sweet...maybe none at all!)

Strawberry Delight

Equipment:

Large bowl 

Paring knife

Mixing bowl

Whisk

Ingredients:

1 lb of rinsed, hulled and quartered strawberries

3 Tbls of sugar or use Vanilla Agave syrup

1/2 tsp grated orange rind

2-3 Tbls of orange juice

1-2 basil or mint leaves, finely chopped (optional)

Dipping Sauce:

7 Tbls reduced-fat sour cream or greek yoghurt

1/4 cup heavy whipping cream

1 Tbls sugar

1/4 tsp vanilla extract

Instructions:

1. Wash your hands and the strawberries. 

2. Prep your fruit.

3. Add sugar, orange rind and orange juice to the strawberries. Let stand x 20 min.

4. Prep your dipping sauce by combining sour cream, whipping cream, sugar, and vanilla.

5. Add a few cookies, like Dark Chocolate Chocolate Chips from Crunchy Cookies.

6. Enjoy the sun in your mouth today!

Kedgeree

What the heck? Never heard of 'kedgeree', but I am always a sucker for trying something new! This meal is apparently quite popular in the United Kingdom, even for breakfast; and, basically, boils down to combing rice, veggies, fish, and eggs--almost like a fried rice meal!

This is a great option for leftover rice and other partially used vegetables waiting to mold in your fridge! I would note that several separate simple steps go into the culmination of this dish, but it is well worth the effort--you can save some time if you have extra skillets--but if not, one will do. 

 Time for a challenge, folks!!

And, if I failed to mention this before, Blue Apron is to thank for this great new recipe perfect for college cooking! The name 'Kedgeree' may be weird, but this makes easily 4 servings to share with friends--share a meal, feed a friend, no college kid hungry!

(Adapted from Blue Apron recipe)

Cod Kedgeree

Equipment:
Large non-stick skillet
Small saucepan, for rice unless you have some left over
Zester

Ingredients:
2 Cod fillets, salt and peppered on both sides
2 eggs, lightly beaten
1 cup cooked basmati or white rice
1 yellow onion, halved and thinly sliced 
1 lime, zested and then quartered
1/4 cup flour
1/4 medium cabbage, thinly shredded 
1" ginger, minced
Olive oil
Vegetable oil

Spices (depends on your flavor preference):
1/2-1 tsp ground ginger
1/2-1 tsp ground garlic
1/2-1 tsp ground coriander and/or cumin
Salt & Pepper

Instructions:
1. Wash your hands.
2. Cook rice, shred cabbage, slice onions, mince ginger, and zest lime.
3. Prepare the crispy onions:

• Toss thinly sliced onions in 1/4 cup flour
• Add 1/4" layer of vegetable oil to another skillet
• In small batches, fry the onions until golden brown, remove to paper towels and salt.
• Set aside until ready to serve.

4. In a large skillet over MED-HIGH heat, sear cod fillets on both sides in olive oil x 2-3 min until cooked. Set aside to cool before shredding.

5. Add 2 tsp olive oil and cook the shredded cabbage until lightly wilted. Salt & Pepper. Set aside.

6. Add ginger to skillet until fragrant.
7. Add slightly beaten eggs to the ginger and stir frequently.

8. Add cooked rice, shredded cod, wilted cabbage, zest, and spices. 

9. When ready to serve top a bowl of rice with the crispy onions.

Dig in!