A Twist On Caprese

Fresh mozzarrella, basil and tomatoe with a little olive oil has got to be one of Italy's finest contributions to the world.  Fresh, classic, simple.  The recipe I'm featuring today is a new way to enjoy this timeless flavor profile:  Caprese Garlic Bread.  Use it as an appetizer or as a side dish or a simple snack!  Oh, and it's easy as pie.

(Adapted from Pinterest)

Equipment:

Baking Sheet

Small mixing or cereal bowl

Functioning oven or large toaster oven

Ingredients:

Ciabatta or French Baguette (but ciabatta is wider)

4 Tbls butter, softened

3 cloves garlic, minced

12 oz of Mozzarrella cheese, sliced

2-3 Roma Tomatoes, sliced to match number of cheese slices

Salt & Pepper

1/3 cup basil, chopped

1/4 cup balsamic vinegar, drizzled (optional)

Instructions:

1. Wash your hands.

2. Preheat oven to 350F degrees.

3. Slice the ciabatta in half horizontally.

4. Mix the butter and garlic.

5. Spread on bread halves.

6. Place slices of cheese across loaf and bake (or toast) for several minutes.

7. Set your toaster to BROIL for 30-45 seconds and watch closely until golden brown.

8. Add tomato slices.

9. Sprinkle with salt and pepper.

10. Drizzle olive oil and balsamic over the top.  Sprinkle with basil.

Sit back and enjoy the compliments!

Budgets and Planning

Not always something that teenagers and college students think of, but budgets are important.  If, however, you are interested in sorting out the limited (or vast) income you're getting; and, if you are looking at your cash flow and where the money's going, this website may be a useful reference for you.​

www.budgetsaresexy.com

It hosts an entire resource page for budget templates to help you look at your finances and stay on track with savings and spending.​  Remember...a little planning goes a long way!

http://www.budgetsaresexy.com/2009/07/free-budget-templates-site

Pasta al Pomodoro

I know you will think this is just a red sauce, but it's more than that, even in it's simplicity--that's kind of the point of this blog--simple and cheap, but good and satisfying.  Once you make the sauce, the partially cooked pasta is directly heated in the sauce, infusing it, rather than merely coating it.

This is one of those classic Italian dishes: Pasta al Pomodoro, that you will crave every now and then.  It was recently featured in the Epicurious' Dinner Rush magazine, and best part is:  it doesn't cost a lot in comparison to quality brand name marinara sauces that usually run $9-10 / jar, including taxes.

I got the San Marzano Tomatoes on sale for $3.49 for 28 oz.  The pasta was $2 for 16 oz box, and then you have a few add-ins:  garlic, onion, spices, oil.  Make a double batch of the sauce to freeze.  The base sauce could easily be used for pizza or adding meatballs as well.

Total Cost:  Easily comes in under $10 for 3-4 servings.

Equipment:

5-Qt Sauce pan, for boiling water / pasta
Large skillet, for making sauce
Magic-Bullet-type drink blender (or food processor)

Ingredients:

1/4 cup olive oil
1 medium onion, diced
4 large cloves garlic, minced
Pinch of Red Pepper flakes
3-4 Basil Leaves
1 (28oz) can San Marzano Tomatoes--whole or diced, or pureed if you don't have a blender and juices

1/4 cup Parmesan Cheese, finely grated
2 Tbls butter, cubed
12 oz of spaghetti or linguini or bucatini

Instructions:
1. Wash Your Hands.
2. Heat large 12" skillet with olive oil over MEDIUM-LOW heat.
3. Add onion and cook, stirring until softened.  approx 10-12 minutes.
4. Add garlic and cook, stirring for 2-4 minutes

5. Add red pepper flakes and cook for another 1-2 minutes.

6. Puree and add the tomatoes.  If you don't have a blender, buy the pureed version.

7. Season with salt.

8. Cook the mixture at MEDIUM heat level for 20 minutes or until thickens.

9. Remove from heat and add basil.  Set aside.

10. Cook pasta in salted water according package.

11. Once pasta is almost cooked, remove 1/2 cup of the pasta water and drain the pasta.
12. Add the pasta water to red sauce and bring to a boil.
13. Add the pasta to the sauce and heat for approx 2 minutes.

14. Remove pan from heat, add butter, and cheese.  Toss until cheese melts.

15. Serve on plates with bread and more cheese.

If cooking the pasta in the sauce is just one too many steps for you, simply have it the old traditional way!

Super Simple Boston Cream Cupcakes

If you can multi-task just a little, you can make these.  As said before sugar and desserts are one of Jon's favorite things in life and Boston Cream Pie is right up there; but Boston Cream desserts can be a real pain to make even if you are a seasoned chef.  And honestly, they are not always easy to find.

I stumbled upon this recipe on Pinterest and just couldn't resist trying it out.  Yes, it involves box mixes and cheats along the way, but for a college kid or grad student wanting something semi-homemade out of the oven, it's a great option.  

If nothing else, use this recipe to make one of the best chocolate ganache / hot fudge sauce I have ever had--that is made all the way from scratch and a combo worth keeping in and of itself!!

Note:
This recipe requires 3 simple, but separate, steps that you make individually.  I suggest you make the cake batter and cupcakes first.  While those bake, get your pudding set up and chilled.  The cupcakes will have to cool completely before the final assembly and that's when you start your chocolate sauce.

Skill Level: Easy, but ability to prioritize and multi-task
Cost: approx $10 / 12 cupcakes

Equipment:

Mixing bowls (a larger and smaller one, or just wash and reuse this first one)

Muffin Tin or Silicon Muffin Holder, sprayed or filled with cupcake holders.

Whisk

Spatula

Small saucepan

Ingredients:

1 Yellow Box Mix

--3 Eggs

--1/3 cup vegetable oil

--1 cup water

1 Vanilla Instant Pudding Mix 

--2 Cups of Milk

2/3 cup of heavy whipping cream

6 oz of dark chocolate chips

1 Tbls of Karo syrup

Instructions:

1. Wash Your Hands

2. Preheat the oven to 350F degrees.

3. Make the Yellow Cake batter according to the package instruction.

---Combine cake mix, eggs, oil, and water and stir until smooth.  If you have a mixer, use it!

4. Poor into your prepared muffin cups and bake for 19 minutes.

5. Make the Pudding.

---Combine cold milk with pudding mix and stir for 2 minutes.

---Chill in fridge

6. Once cupcakes are baked, set aside and cool completely.  This is critical to remove the paper easily.

7. Cut cupcakes in half and place 1+ Tablespoon of pudding on bottom half. Replace the tops.

8. Make the chocolate sauce.

---Bring heavy cream to a boil in a small sauce pan

---Add chocolate chips and Karo syrup

---Stir until smooth and let sit for 5 minutes

9. Drizzle tops with 1+ Tablespoon of chocolate sauce.

10. You did it!  Now dig in.

Egg In A Nest

Since I made a fuss about breakfast this weekend, I thought I'd feature one more option to fill your stomach on your way to class this Monday. Jon was always up and rarely missed having breakfast during high school--didn't matter what: pasta, cereal, pie, oatmeal, or eggs--Jon rarely left the house without eating. Smart kid!

Really, this is just one of those recipes /skills you need to know. For the rest of the world, it's old news! 

Equipment:

Large non-stick skillet

Spatula

Small juice glass or biscuit cutter

Ingredients:

Bread, any type you prefer

Eggs

Butter

Instructions:

1. Wash your hands. 

2. Remove center of bread with small glass or cookie cutter/biscuit cutter

3. Melt 1 teaspoon butter in skillet over MEDIUM heat.

4. Place bread and center into skillet.

5. Crack egg into hole. Add salt & pepper.

6. When underside is golden brown, flip bread and center piece.

7. Once browned, slide onto your plate and into your belly.

Have a great day!