Farro Leek and Mushroom Stew

Soups are really easy to make and there is usually enough to go around for having a group of friends over to share the meal--and, there is always enough for leftovers.  However, since Jon has headed off to college I am pretty much the lone soup survivor when it comes to eating soup. 

So, I better like what I make and it better be worth the effort because that's just it--the problem with soup is the prep time, not the complexity or skill, but the chopping, dicing, simmering, and all that--skills you have but which 'take time.'  

So, if you are up for making this delicious winter soup plan to do so over the weekend, and get the folks together. Have them bring salad and bread--dinner served!  This is a great vegetarian option for your "meatless-save-the-budget" meal night, just sayin'.

(Adapted from Better Homes & Gardens 'Holiday Recipes' magazine)

Equipment:

Large non-stick skillet

Large Dutch oven or 5 quart saucepan with lid

Wooden spoons, for stirring

Can-opener

Ingredients:

32 oz of vegetable broth (or make your own from bouillon)

3 cups of water

1/2 cup pearled farro

8 oz portobello mushrooms (or crimini / button) cleaned and sliced

1 1/2 cups carrots, peeled and coarsely chopped

2/3 cups leeks, chopped and soaked in ice cold water

2 cloves garlic, minced

2 Tbls olive oil

4 cups kale or collards, coarsely chopped

1 (15 oz) black-eyed peas, drained 

1 (28 oz) diced tomatoes, partially drained

1 tsp thyme, marjoram, basil, or oregano

Salt & pepper to taste

Red pepper flakes

Parmesan or pecorino cheese shaved

Instructions:

1. Wash your hands.

2. Chop your leek, soak in cold water x 5-10 minutes (CRITICAL), and drain.  Set aside.

3. Prep the mushrooms, carrots, and kale.

4. In a large skillet, heat the oil and saute the mushrooms, carrots, garlic and leeks, approx 5 minutes.

5. Bring the broth and water to a boil.  Add farro, cover and simmer x 15 minutes.

6. Add the tomatoes and black-eyed peas.

7. Add the sautéed veggies and chopped kale.

8. Add the thyme, salt and pepper.

9. Stir and bring everything to a boil.  Then cover and simmer for 15 minutes.

10. Get your bread or cheese toast ready.

11. Ladle into your bowls, sprinkle with cheese and add red pepper flakes if your into that kind thing!

Saving Mangoes

I realized the night before leaving on vacation that I had overbought fruits this past week instead of being mindful of the holidays, and the fact, that I was leaving for a week: 2 large ripe beautiful mangoes just couldn't travel with me nor was I willing to let them go to waste.

Maybe you have a similar problem. Maybe you bought pears or have a bunch of bananas or you bought those expensive raspberries, strawberries, blackberries, blueberries. Don't worry, but don't waste them! Especially if you have fruits that brown or ripen quickly, slice your it into pieces, toss in lemon or lime juice, and save for future smoothies or juices.  

For berries you don't need to do anything other than seal them in a ziplock bag.

To get the most from your mango, this blog will show you how to save your mango.

Equipment:

Ziplock bags

Small to medium mixing bowl

Peeler (optional)

Ingredients:

Mangoes

Instructions:

1. Wash your hands.

2. Prepare a clean cutting surface.

3. Peel mango and slice along pit.

4. Cut each section into vertical slices.

5. Or, simply cut mango unpeeled.

6. Score the flesh of each mango section cross-wise.

7. Invert section and easily remove cubed  mango pieces.

8. Toss in lime juice.
9. If you have other fruits that brown or ripen quickly, cut them up, toss in lemon or lime.

10. Put in ziplock bags and lie flat to freeze.

Holiday Smarts

Holidays don't have to ruin your student budget.  Try to make the most of the festivities and time off to boost your financial status.  These tips and ideas made a lot of sense.  See what you think!

Holiday Smart Solutions from Cool Campus Living

Under The Mistletoe Part 2

Parties continue.
Mistletoe everywhere.
Avoid the "kissing disease".
Avoid the rest of us if you are sick.

Check out Cool Campus Living Blog:  Under The Mistletoe Part 2

Under The Mistletoe Part I

Mistletoe, parties, and holiday cheer.
Make sure you brush your teeth, use mouthwash.
Put a condom on it.
Your parents don't want any grand babies…yet!
This year avoid these "gifts that keep on giving".

Check out Cool Campus Living Blog:  Under The Mistletoe Part 1

Pumpkin Pudding Cups

Thanksgiving is quickly approaching, but perhaps you aren't able to make it home--maybe it's distance, financial, or you have exams. But that doesn't mean you can't have a taste of the festivities or have Thanksgiving on a smaller scale.

Buy a roasted chicken, make a few side dishes, like the sweet potato fries or twice-baked version. Steam some veggies, and make a great dessert with all the flavors of Thanksgiving baked into it. Try my mom's classic pumpkin pie recipe baked in a cup.  Always loved it when she had enough pie filling left over to make a few of these:  Pumpkin Pudding Cups.

Note: 

This is overall a simple recipe but with 3 separate steps: 1. Mixing Dry Ingredients 2. Preparing egg mixture 3. Preparing pumpkin mixture.

Equipment:

Mixing Bowls

Spatula

Whisk

Ramekins (little baking cups), approx 3.5" x 3" 

Baking Sheet

Ingredients:

Dry Mixture:

1 1/2 cups of sugar

1 Tbls of flour

1 tsp of cinnamon

1/2 tsp of ginger

1/4 tsp of nutmeg

1/8 tsp of cloves

1/2 tsp salt

Dash of black pepper

Egg Mixture:

4 large eggs

1 can of Condensed / Evaporated Milk (not sweetened!!!)

Pumpkin Mixture:

2 cups of pumpkin

4 Tbls of butter, melted

2 Tbls of White Karo syrup

Instructions:

1. Wash your hands.

2. Preheat oven to 450F.

3. Place your ramekins on a baking sheet.

4. Combine all ingredients of dry mixture into a small mixing bowl and stir with a whisk.

5. Whisk eggs together in a separate mixing bowl, and then add the condensed milk.

6. Combine melted butter, pumpkin and Karo syrup in a large mixing bowl, and mix well.

7. Add the egg mixture to the pumpkin mixture and stir until smooth.

8. Add the dry ingredients to the liquid pumpkin-egg mixture and stir until well-combined.

9. Pour batter into the ramekins, leaving approx 1/2 inch from the top.

10. Bake for 8-10 minutes at 450, then turn heat to 300 and bake another 55 minutes. Toothpick should come out almost dry.

11. Let cool.  Note that the pudding will contract and sink somewhat as it cools and congeals.

12. Add whipping cream.