Saving Pineapples

I love this time of year when the fresh markets open with an abundance of fresh fruits and veggies.

If you are staying on campus for summer classes or simply working to pay for tuition next year...great ways to cut your grocery bill is buying local and/or buying in bulk when certain produce is in season. 

What's even better...having a freezer! Almost any produce or fruit can be frozen for future use. Nothing like fresh tropical flavors in the middle of winter or on a rainy day!

See previous posts for Freezing Bananas and Saving Mangoes.

Saving Pineapples

Equipment: 

Large, sharp knife

Freezer bags

Ingredients:

Fresh Pineapple

Instructions:

1. Wash your hands. 

2. Cut off the base and top.

3. Now cut the pineapple into quarters.

4. Trim off the tough core /center.

5. Split each quarter into half.

6. Closely cut the pineapple flesh at the base and then slice into bite-size chunks of goodness.

7. Have your freezer bags ready.

8. Once you have the bag 3/4 filled, try to flatten into a single layer.

Lying things flat in the freezer minimizes space needed. Best of all, you now have fresh flavors for the upcoming weeks and you have reduced wasting food and money!

Popcorn Treats

If you are craving something sweet, trying to keep it simple, and don't have a lot of cooking gear...this might be the treat for you...even if you live in a dorm!

I tried making them by mixing chocolate chips into "just microwaved" batter. As you can see, it got a little messy;and, did not work out as planned--duh! Still good, but not as pretty. 

These are reminiscent of popcorn balls. Eat quickly, because popcorn doesn't stay fresh very long and friends won't wait!

(Adapted from Cooking Light magazine)

Popcorn Treats

Equipment:

8" x 8" pyrex

Parchment paper

Pam Spray

Large mixing bow

Ingredients:

10 oz mini marshmallows

1 Tbls butter

10 cups air-popped popcorn, kernels removed

1/2 cup chocolate chips

Instructions:

1. Wash your hands.

2. Prep your dish with PAM Spray and line with parchment paper extending over edges.

3. Spray paper with PAM spray as well.

4. Place marshmallows and butter into large bowl. 

5. Microwave on HIGH for 20-30 sec intervals stirring until smooth. Approx 2-3 cycles. 

6. Add popcorn in batches to incorporate.

7. Pour mixture into prepared dish and use sprayed, over-hanging paper edges to press / flatten mixture into dish.

8. Let set x 20 minutes before cutting.

9. If using chocolate chips...wait until very end to add to mix; otherwise, just melt and drizzle over top.

Spread The Love

Some of my favorite foods are Southern through and through--Buttermilk Fried Chicken, Collard Greens, Okra, Eggs & Grits, Biscuits and Pimiento Cheese. You are talking about the ultimate comfort food! Welcoming people into your apartment, eating meals together, and anything that goes with Southern hospitality--the food says it all! 

Bring some of this goodness to the college apartment this weekend if you are watching NBA or NHL Playoffs, or just shooting the breeze. The Pimiento Dip is particularly easy and delicious if friends start showing up around the apartment to hang out. Simple, no-frill, no-skill college cooking, dipping, eating.

Add saltines, triscuits, veggies, baguette. 
Make a Spicy Reuben!
Whatever you do…Go Atlanta Hawks!

(Great recipe from Cook's Country February / March 2015 magazine)

Easy Pimiento Cheese Spread

Equipment:
Mixing Bowl
Fork

Ingredients:

2/3 cup mayo
8 oz extra sharp cheddar, coarsely grated
8 oz extra sharp cheddar, finely grated
4 oz pimiento peppers, minced
1/4 tsp cayenne
1-2 tsp lemon juice
1 tsp Worcestershire Sauce
2 Tbls 1/3 reduced-fat cream cheese, softened

Add-Ons:
Triscuits 
Saltines
Carrots, celery, peppers
Fresh baguette

Instructions:
1. Wash your hands.
2. Prep your cheeses and mince pimientos.
3. Whisk mayo, cream cheese, lemon juice, Worcestershire and cayenne together.

4. Add pimientos.

5. Add coarsely grated cheddar.

6. Add finely grated cheddar.

7. Stir until well-combined.

Let the games begin! Discuss and exchange ideas and dreams! Snack together!

Parmesan Creamed Corn

Sometimes the side dishes to a meal can be the most difficult decision when making dinner. Ever notice when you go to restaurants how bland the beans or rice dishes are? Like it's just a garnish or an afterthought rather than a part of the meal? 

As a result of this phenomenon, the side dish becomes bland or overcooked and boring, and then, it gets thrown out! What a waste!  

Don't let that happen with your precious college funds! Make every part of your meal tasty and worth eating; otherwise, keep the dollars in your wallet! 

Check out this simple, cheap side dish that you can make any time of the year with a few ingredients, but alot of flavor!

(Adapted from Epicurious Cookbook)

Parmesan Creamed Corn

Equipment:

Oven-proof 8"x8" or 9"x13" dish, buttered

Medium 3-5 quart saucepan

Whisk

Ingredients:

2 Tbls butter
1 Tbls all-purpose flour
1 cup half-and-half
1/2 tsp salt
1/8 tsp cayenne red pepper
20 oz of frozen or canned corn kernels (just plain, no sauces or sugars added)
3/4 cup parmesan cheese, finely grated

Instructions:
1. Wash your hands.
2. Preheat oven 425F degrees.

3. Prep your baking dish and get your ingredients laid out.
4. In a medium saucepan, melt butter over moderate heat.

5. Whisk in the flour and stir constantly for 1 minute.

6. Add the half-and-half, salt, and cayenne, and reduce the heat.

7. Stirring occasionally, the liquid should thicken within 3-4 minutes.

8. Add corn and 50% of grated cheese, and stir.

9. Transfer to your buttered baking dish and top with remaining cheese.

10. Bake at 425F degrees x 15 minutes until golden brown.

Great addition for grilled meats. Another way to make and use corn. Alternative to Mac 'n Cheese. Better the next day!

Rigatoni Taken Up A Notch

Visiting Iowa City this past weekend was simply fun--full fledged college town with a great downtown area restricted to pedestrians only. Shops, bars, and restaurants are open, people stroll thru the car-free zone and sit in the public square listening to street performers and musicians, sometimes talking with complete strangers. 

We got polled on barriers that limit people from growing their own herbs, vegetables, cooking for themselves, and having access to fresh and organic foods--some folks can't afford it or they simply don't have the space to grow fresh produce or they can't cook. However, if we could change these barriers or teach people to spend more time in the kitchen…small changes could lead to big improvements for our environment, ourselves, our budget, our lives. 

College students living off-campus are at particular risk of limited fruits / veggies and good cooking, because money, time, and skills are limited. Let's change that with a simple pasta recipe for any college-level cooking skill.

Spicy (or not). Flavorful. Cheap. Oddly satisfying with few ingredients. 
Sometimes simple is better!

(Adapted from Saveur Magazine 'Taste of Umbria')

Rigatoni all'Amatriciana 

Equipment:
1 large skillet
1 5-quart sauce pan for boiling water

Ingredients:
2 Tbls olive oil
3-4 slices Pancetta (or bacon), diced / chopped (optional if you want all vegetarian and cheaper)
1 tsp crushed red pepper
1 large yellow onion, diced
Kosher salt to taste
1 cup of vegetable broth (or ideally, dry white wine if you are legally 21 years old)
3 (16 oz) cans of whole peeled tomatoes, crushed by hand

1 lb rigatoni, cooked
1/2 cup romano, pecorino, or parmesan cheese, grated

Instructions:
1. Wash your hands.
2. Heat olive oil over medium heat and sear pancetta. If using bacon instead, don't add olive oil. Sear until brown and crisp, approx 10 minutes.

3. Add crushed pepper, onion, and salt. 

4. Cook until onion is golden and translucent, approx 10 minutes.
5. Add broth (or wine) and scrape the pan, stirring until liquid almost evaporated.
6. Add tomatoes and bring to a boil.
7. Reduce heat to simmer, cooking until sauce thickens, approx 40-45 minutes.

8. Boil water and cook pasta until just about done, i.e. 'al dente'.

9. Drain pasta and stir into tomato sauce with 50% of the cheese.

10. Sprinkle remaining cheese on top of each serving. I know it looks like just another "tomato-sauce" but it is not! Spicy and flavorful!