Sautéed Mushrooms and Scallions

If you haven’t figured it out already, I love mushrooms.  I.  Love.  Them.  I would eat them for breakfast, lunch, and dinner, and recently, I found myself looking at a package of mushrooms that were – gasp! – about to go bad.  So, OF COURSE I had to eat them.  Plus, I didn’t have anything else to eat that night, and mushrooms were really easy to make.

I decided to go simple with this recipe, and it doesn’t require much else than mushrooms.  I also had some scallions left over from dinner last week, so I decided to add those in as well.  So, if you're looking to make your apartment smell really good and you want a nice, savory, simple meal, try these Sautéed Mushrooms with Scallions.

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What you’ll need:

• 10 oz mushrooms, any type, washed   
• 2 scallions   
• Olive oil or butter   
• Salt

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How to make it:

1.  Make sure that your mushrooms aren’t too wet.  Then, slice them into large slices on your cutting board.

You can use more or less - it really doesn't matter!  Whatever you have.

It's okay if the slices are fairly large because they're going to shrink mondo in the pan.

2.  Heat some butter or olive oil in a non-stick pan over medium heat.  I used butter this time because Joe wasn’t eating it, and plus, we’re out of oil.  It’s the end of the semester.

Oh yeah, and did I mention it smells amazing??

3.  Now, throw all of your mushrooms in there – don’t worry, they’re going to shrink up soon.

Now, you can leave 'em for awhile!  Just make sure you stir them after a couple of minutes.

4.  While your mushrooms are cooking, start prepping your scallions.  Peel off the outer layer, then chop it into large dices.  You can make ‘em smaller if you like, but I like big pieces!

This is a scallion.  Hello, scallion.  Pretend like there's a picture of me peeling off the outer layer.

You really don't have to make your chunks this big, but it's up to you.

5.  Once your mushrooms are browning and cookin’ well, you can add your scallions in.  You may need some more butter or oil at some point, so don’t be afraid of adding more.

This is a good point to add the scallions in.

Again, stir these every once in awhile, but you don't have to babysit them.  These are grown-up ingredients.

6.  Keep stirring your pan until the scallions begin caramelizing.  Then, you know they’re done!  Don’t forget to add some salt in there… taste it to make sure it’s right.

Hmmm… this would go really well with rice right now.  Well, it’s a good thing you made some on the side!  You’re such a smarty-pants.

Now, eat because you're hungry!

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There you go, a super easy, vegetarian dinner.  You’ll tell yourself that you won’t eat the whole pan… but you will.



A preview for the end of the week... guess what was stinkin' up my kitchen this morning?

These were.

Ahhh, yes... only good things to come...

Courtesy of my father: Homemade Coleslaw

If you're thinking it's kind of weird to have coleslaw on Easter, you're not alone.  I feel like coleslaw goes with the Fourth of July, summer, picnics, burgers, etc.  But, my father loves coleslaw, so he insists on making it for Easter.

Now, normally I would totally skip over coleslaw when I have the choice.  I feel like it's just a last-minute thing that diners put on the side of a burger and fries to fill some empty space.  It's usually sort of hard and not that flavorful.  Not exactly something that I crave daily.

However, for this coleslaw I make an exception.  First of all, it's fresh: the cabbage is grated, so it's much more light and appealing, and it's not bogged down with little flakes of pepper and tons of watery mayonnaise.  Basically, what I'm saying is that my dad makes some good coleslaw.  Hear that, Dad?  Even though I think you're weird for making it on Easter, I admit it's good.

It's simple, but here's the step-by step for our Homemade Coleslaw:

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What you'll need:

• A head of green cabbage
• Mayonnaise
• Paprika
• Onion powder
• Salt

(Easy, right?)

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How to make it:

1.  First, you'll need to grate the entire head of cabbage.

Yep, I left it up to Dad.  I will admit right now, my hands never touched this dish.

(I don't think he trusts me)

It's hard work...

You'll know you're working hard enough when the picture is good and blurry.

Ah... that's what we want.

2.  Then, you'll need these things:

Stir in some mayo.  But NOT TOO MUCH, or it will get watery.

Start with a little, then increase if needed.

Then salt, onion powder, and paprika, to taste.

Look!  You don't even need me!

And... stir!

Sorry I don't have a better final product.

I was distracted by dinner.

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Now, wasn't that simple?  Next time you have a last-minute picnic (or a celebration of the rising of Christ...), just throw this baby together and everyone will think you're a genius.  It's so worth the time, especially if you have a nice dad to do it all for you ;).

Are you Easter-ed out yet?  You better not be... we have THREE more to come!

My Favorite Dish of All Time

As promised, this is the first of several recipes that were included in my family Easter last weekend...

When any holiday rolls around, I know that (for the most part) I'm not going to be helping with much of the cooking.  Dessert, yes.  Cleaning dishes, yes.  Odd jobs, yes.  Carving the turkey/ham/beef?  I don't think so.  I figure that my parents have been making holiday meals for our family for long enough now that I would be a bother in the kitchen.  Plus, they've usually done almost everything by the time I roll out of bed!

But there is one dish that I am solely and entirely responsible for on the holidays.  And to me, it is the most important dish of all.  And that dish is... my aunt Terri's Broccoli Casserole, my favorite dish in the whole world.

I know you're all like, WHAT?  That sounds DISGUSTING!  And I get where you all are coming from.  I wouldn't even TOUCH our broccoli casserole until I was well into high school.  It just sounded like something that parents would make a kid eat for punishment, like brussel sprouts or beets or liver.  (Sidenote: I have never eaten one of those things ever, so I wouldn't know if they're good or not.  Sorry.)

But for serious, everyone, this broccoli casserole is de-li-cious.  It's cheesy and onion-y and broccoli-y (in a good way) and you simply must try it.  Even my friends at school swear by it now.  So do yourself a favor and bookmark the recipe you're about to read.  It's so worth it.

Note: this is the recipe for a double batch of broccoli casserole.  But trust me, a single batch isn't even close to enough.  You'll see why at the end.

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What you'll need:

• Two 10-oz. packages of frozen chopped broccoli
• 1 cup light mayonnaise
• 1 can cream of mushroom soup
• 4 tbsp onion, chopped
• 2 eggs, beaten
• 1 cup shredded cheddar cheese
• Ritz crackers

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How to make it:

The original recipe...

Note the stains on it; it gets lots of use.

1.  Cook both packages of broccoli according to directions on package.  Drain and set aside to cool.

t

This broccoli is not cool.  Hence, the steam

2.  Grease a nine-inch round casserole dish (or square, whatever you have) with cooking spray.  Preheat oven to 350 degrees.


3.  Into the casserole dish, add soup, eggs, mayo, and onion.  Make sure the onion is really finely chopped - my SlapChop comes in really handy for that part!  (Also, a little extra onion never hurt anyone).
 

I

It looks gross, I know.  But don't worry!  Trust me!

 

4.  Get out your cheese and measure it...

You could use the recommended 1 cup...

...or you could do yourself a favor and add a little extra.

Throw it right on in there.

5.  Now, it's broccoli time.  See, if you're me, you forgot what kind of broccoli to get and got cut broccoli.  If you do that, all you have to do is run a knife through the broccoli...

...and it will chop nice and easy!  Now, wasn't that simple?

Add it into the casserole pan.

I suppose you should wait until the broccoli is cooler, but it's never hurt me before.

6.  Stir, stir, stir everything together!

Doesn't that look better now?

7.  Crumble up some Ritz crackers (or other buttery crackers) and make a thin layer over the casserole.

Here's what it should look like.

How many did I use?  Well...

...about the amount that isn't in this package anymore.
(Maybe 1/3 of a sleeve?)

8.  Pop it into the oven for about 45 minutes.  It can take as much as an hour, though.

It should be brown on top and not too jiggly in the center.

This is perfect!  Time to dig in...

Oh boy.  I can't stand looking at this, it's so good.

Excuse me while I eat it now.

Remember how I said I would tell you why you always want to make a double batch of this baby?  Well, this is the reason why...

One dinner, seven people... almost ALL GONE!
It's a fight for the leftovers.

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So, there you have it.  The best recipe in the entire world, according to me.  Your friends are going to think you're really weird at first if you make it for them, but trust me, they'll thank you.  And always remember... extra cheese and onion never hurt anyone.

Stay tuned for more deeelish Easter recipes!

Ode to Carrots

When I was a kid, I didn't always eat very healthily.  I had my fair share of Lucky Charms, Girl Scout Cookies, and McDonald's, I will say.  But, I always had a strange carrot addiction.  I LOVED carrots!  Every afternoon after school, I would sit downstairs with a bag of baby carrots and some Italian dressing and watch the Magic School Bus (anyone??  90's kids?).  So, today's post is dedicated for my never-failing, guilt-free, one true love: The Carrot.

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First of all, I must say that I have graduated to big-girl carrots now.  No, I don't eat those little babies in a bag anymore, and I'll tell you why:

• Number one: they're manufactured parts of big carrots, and I don't want my vegetables manufactured.  It's hard to avoid, but it's one thing I can do.   
• Number two: Big carrots totally taste better.  Peeled, that is.  But really, they're better.  Especially organic ones.
• Number three:  THEY'RE CHEAPER!  Convenience costs money, and baby carrots can be $.50 - $1 more per pound than regular carrots.
• Number four: Joe's mom once told me that baby carrots were washed in chemicals, gave me a bag of big carrots, and made me promise to never go back.  I'm a man of my word.

Seriously- if you haven't already, ditch the babies and go natural.  You won't regret it.

But if you're going to graduate in Carrot College, you need to get yourself one of these babies:

pretend there is a picture of my lovely carrot peeler right here

It'll make it much easier to peel the carrots (because the skin does not taste good), which will encourage you to "indulge" in them much more often.

So, what time of the year are carrots in season?  As you probably know, they are available year-round because they are readily shipped around the country, but locally, they are grown in summer and fall.  Therefore, you should get ready for some super great carrots because summer is just around the corner!

(We're thinking positive, here, folks)

Carrots are also good for you for a number of different reasons!  First of all, they are rich in many different nutrients, including vitamins K and C, potassium, and fiber.  In fact, carrots have 686.3% of
your daily value of vitamin A!  The abundance of these nutrients makes carrots good for lung health, vision protection, and heart health.  And who couldn't use a little boost in those?

Also, some believe that carrots are a negative calorie food.  This means that it takes more calories to digest a carrot than are actually contained in the carrot... resulting in negative calorie consumption!  While the truth to the "negative calorie" hypothesis is debatable, the fact remains that carrots are very low in calories.  Also, those calories are low-fat, good-for-you calories, as opposed to some of the things that we eat.

Finally, how should you go about selecting the absolute best carrots for your veggie enjoyment?  The best carrots are firm, mostly straight, smooth, and bright in color, according to the George Mateljan Foundation.  They should be crunchy rather than rubbery or limp, and thicker carrots will probably be sweeter than thinner ones.

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There you have it: all about my silly, delicious obsession with carrots and why YOU should love them too!  Next time you're reaching for a "typical" undergrad snack (Easter candy, anyone?  It's coming soon), think twice and go for some veggies in your fridge.

"Sau-fried" Asparagus

I don’t like to eat fried food.  Well, who are we kidding here?  I love fried food.  But I always feel terrible after, so I try not to eat it that much.  Except on long weekends.  And after 1am.  I’m such a sucker.

One of my healthier food weaknesses is asparagus, but it can be a little bitter if you don’t cook it well.  So, on Valentine’s Day, when Joe brought out the asparagus, I knew the meal was going to be delish.  He doesn’t eat fried food at all, so he made them in a cross between sautéed and fried – or, what I like to call, “sau-fried!”

Here you have it… Sau-fried Fresh Asparagus.

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What you’ll need:

• Fresh asparagus
• Extra virgin olive oil
• Seasoned salt
• Garlic powder
• Onion powder
• Paprika
• Pepper
• Any other spices you like!

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How to make it:

1)  Prep the asparagus by washing it and cutting off any really hard parts at the bottom.  Don’t get rid of too much, though!

2)  Drizzle a little olive oil over the asparagus, just enough to coat the stalks.  Put some in a nonstick pan, too – enough to cover the bottom of the pan.

3)  Sprinkle a good amount of the spices over the asparagus (it depends on your taste whether you want more or less).  Toss with your hands to coat.

4)  Once the oil is heated up (over medium heat) put the asparagus in the pan in a single layer.  You want to make sure all of the asparagus is in oil!

5)  Keep checking the asparagus while it’s in the oil with a spatula until it has wilted some and it really soft.  It will be “droopy” and crunchy all at the same time once you let it sit on a plate! 

WARNING: You may be tempted to eat these with your hands.  That is MORE than fine, but make sure you don’t burn yourself!

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Recipe Review:

YUM YUM YUM!  I love sau-frying these asparagus stalks because it’s part crunchy and part soft and wilty.  They aren’t quite “asparagus fries,” but they’re different from sautéed asparagus, too.  Seriously, I could eat these every day, and if I got to the grocery store enough, I might.

Since we’re talking about becoming undergrad gourmets, here, I decided to try a different rating system.  Therefore, I give this recipe an A+!

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For next time…
I wouldn’t change anything!  But maybe you want to try a little spice with cayenne or chili powder, if you’re daring like that.  Don’t give that idea to Joe… then I’ll have to make it for myself!

"Dressing" Up the Salad

The one thing that I do miss about not going to the Fordham cafeteria anymore is the salad bar.  I know that sounds silly, but since I was a little kid, I have been a sucker for the salad bar.  Granted, I usually grabbed somewhere around three leaves of lettuce and covered the plate in other vegetables, but I will say that I have learned to embrace lettuce much more in recent years.

Our relationship is a good thing.

With that note, this entry is pretty simple, but it's a two-fer, so it makes up for the simplicity.  First, we'll make a Basic Balsamic Dressing, which was actually Joe's idea, and then we'll make an Apple-Walnut Salad to go with the dressing, which was also Joe's idea.  Basically, what I'm saying is that Joe does the cookin', I do the writin'.  For this entry, at least.

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Here's everything you'll need for both recipes:

  - Some good balsamic vinegar (I found mine at Tino's Deli on Arthur Ave for only $4!)
 - Extra-virgin olive oil (get a decent quality one; it doesn't have to be super fancy, but you'll taste it in the dressing)
 - Honey
 - Fresh lemon juice
 - Salt and pepper
 - 1 Fuji apple (or your favorite kind)
 - Chopped or whole walnuts
 - Baby spinach leaves, washed (or whatever kind of lettuce you like)

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What to do for the dressing...

1) The basic ratio for vinegar-to-oil in this dressing is 1-to-3.  So, let's start off with 1/2 cup balsamic vinegar in a bowl.


2) Now, while whisking the vinegar with a fork, slowly pour 1.5 cups of oil into the vinegar.  Keep whisking while the two incorporate.

3) Here comes the "hard" part... the amount of honey, lemon juice, salt, and pepper are up to you!  Start off with a little honey and lemon and adjust it to taste.  Because we didn't measure anything, I have no idea what measurements we actually used!  Maybe one of these days I'll recreate it and let you know.

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What to do for the salad...

This is super easy, so no steps needed...

Slice your apple up into very thin pieces (the thinner the better!).  Place some spinach onto a place, apple slices over it, and walnuts on top.  Drizzle some of your homemade balsamic dressing over the top and voila!  Delicious Apple-Walnut Salad.

 

This is pre-dressing, but you get the idea.

One of these days I'll have a Balsamic-Mustard Dressing for you too... so try this one in the meantime and be on the lookout!  You can add almost anything to this salad... so let me know what you add!

Orange Vegetables

I know what everyone is thinking right now.  Vegetables??  She says that she is going to cook delicious food and she chooses what for her first recipe?  Vegetables?!?

Never fear, I say.  These are not just any vegetables.  These are Honey Roasted Sweet Potatoes, a recipe based on one of the most delicious vegetables to exist!  And when you add honey and cinnamon to them... well, I have to say that we're all in for quite a treat tonight.
(Original recipe credited to the Food Network's Tyler Florence.  You can view the original recipe at the Food Network site)

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What you'll need:

• 4 medium to large sweet potatoes, washed
• 1/3 cup extra virgin olive oil
• 1/4-1/3 cup honey
• 2 teaspoons ground cinnamon
• Salt and pepper

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How to make it:

1) Preheat over to 375 degrees.

2) Cover a baking sheet with aluminum foil and lightly grease the pan with cooking spray.           

This does two things: 1) it ensures that you will maximize your potato supply by allowing for the least amount of potatoes stuck to the sheet and 2) it makes clean-up super easy!  Just throw away the aluminum foil and rinse off the pan at the end.

3) Cut sweet potatoes into 1-inch chunks and spread out across baking sheet in one layer.

Peeled or unpeeled: that is the question.  I peeled my potatoes this time, but you can choose whether you have the time and desire to peel them.  The peels only add extra nutrients and texture, so it is really a matter of preference.  Also, the smaller you cut your potatoes, the faster they cook; just make sure they are large enough to stab with your fork!

4) Drizzle potatoes with olive oil and honey; sprinkle with cinnamon, salt, and pepper.

Spread out the ingredients evenly, but don't worry too much about it- just wash your hands and mix the potatoes yourself!  Make sure to spread the potatoes out in a layer again before putting them in the oven.

5) Roast potatoes in the oven for 25-30 minutes, until tender when poked with a fork.

Depending on your oven, the potatoes can take less or more time to become tender.  Mine took about 35-40 minutes; it was a terribly long time to wait while hungry.  Check on the potatoes about halfway through the baking time and stir them, just to make sure that they aren't sticking to the sheet.

6) Enjoy your delicious vegetable creation!

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Recipe Review:

This is one of my all-time favorite easy recipes; sometimes I'll make it and eat it for my entire meal!  (Shh... don't tell my boyfriend, it's one of his favorites too!)  Although the extra time in the oven was hard to bear, it made the potatoes melt-in-your-mouth good.  The honey and cinnamon work together well to bring out the natural sweetness of the potato, without being too overwhelming.  Altogether, I give this recipe five stars!

This is also a good basic recipe for a side-dish that you can alter to fit your needs.  Perhaps you want to pick a different vegetable, or add a different spice to the recipe.  It is a great fall-back dish for this reason, and also because (besides the potatoes) most of the ingredients should already be in your cabinet!  That equals less cost and hassle for you as the chef (and the diner!). 

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For next time...

How can you build upon this recipe?  What other things can you add to make the recipe your own?
Some thoughts:

• Add a little chili powder for some spice
• Sprinkle some pecans on the top for the last ten minutes of roasting for crunch
• Melt some marshmallows on top for a kick back to childhood holidays (if you're from the South, like my aunt and uncle, that is!)

What would you like to add?  What would you like to change?