Monday, November 26, 2012

not vegetarian appropriate....Apple Cider Hot Dogs!

This is something I meant to post weeks ago, but unfortunately, things came up and I never had the chance. Apple Cider Hot dogs are something of a childhood memory for me. The apple orchard we used to visit every fall to gather baskets of apples for pies, sauce, and crumbles would have these dogs for sale by the parking lot. It was an unwritten rule that you couldn't leave without eating an apple cider hot dog, or getting apple donuts (I wish I had the recipe for those!) 
Anyway, these are incredibly easy to make. 
Ingredients: 
Hot Dogs
Buns
Apple Cider
Onions
Peppers (optional)
Mustard
  First you put a pot of apple cider on the stove and bring it to a boil. We added the red pepper directly to the boiling apple cider. 
You x-cut or puppy tail the hot dogs before dropping them into the boiling cider. This way, when the ends separate you know they are done. 
After that, its really a personal choice on topping, but the best way is chopped onions, red peppers, and french's yellow mustard. 

If you like the hot dogs a little crispier, just throw them under the broiler after they boil! 

Sunday, October 21, 2012

Kale Chips

Kale Chips are pretty darn delicious, Paige will tell you that! And she would also tell you that they are super simple to make!
All you need to make kale chips is a bowl, oven, cooking sheet, olive oil, Kale, and spices. 
Put the kale in the bowl and rub olive oil into eat leaf. Spread the leaves onto the cooking sheet. Sprinkle with spices of your choice. We found that just plain salt was good, but CHILE POWDER AND LIME was an even better flavor combination. 
Put the Kale in a 350 degree oven for about 10 minutes, until it gets dark slightly crispy but NOT burned. Keep a close eye on it. 
Remove the kale oven and put it back in the bowl (you can wash it while the kale is in the oven). 

Enjoy!

Monday, October 15, 2012

I am hungry and don't know what to cook: FRIED RICE!

          This evening I had a slight conundrum, I was hungry, I wanted Chinese food, and I didn't budget for a trip to the Chinese place downtown.  However, we did have fresh produce from the farmer's market on last Saturday! So I made the impromptu decision to make fried rice. Not that I know how to make fried rice in the least, I am an Italian girl from rural Maine. Look how tasty it looks though!
Pretty good for someone who has never made fried rice before!
Makes enough for 3ish people!
What's in it?
One Egg
The tiniest cooking onion I have ever seen in my life
One quarter bell pepper I found in the fridge
2 carrots, they were like the length of my index finger
a handful of broccoli florets and stems (stem was thinly sliced)
Rice (obviously)
Sesame Oil (Optional)
Stir-fry sauce (we didn't have soy sauce, and I didn't know until I needed it)
mmmmm fried rice!
I chopped up all the stuff, now what?
Pre-Step One: Cook some rice, CC made the rice I used, so I can't really tell you how to make it. 

Step One: Heat the wok up to medium heat, or a little less than that. While that is heating, scramble an egg until it is a little bit frothy. Add the egg to the wok and wiggle the pan around so the egg thinly coats the bottom. Cook until it is set and then try to flip it over. You might succeed, or you might not. If you don't and it sort of makes and omelet looking block of egg thing, have no fear just cook it the rest of the way though. Remove from pan and set aside on a plate, slice it up so its in those cool egg strips.

Step Two: Gather whatever veggies you want in there, be creative, yell at your housemates 55 times asking what is ok to put in there. Decide you don't care about their input and put everything in there anyway. Dice the veggies up pretty small. Thinly coat the bottom of the wok with canola oil (or whatever oil, I don't think it matters). Toss the veggies in an cook until they are softened, add some sesame oil because it is awesome and makes it smell like you know what you are doing.

Step Three: Stick the cooked rice, the veggies, and the eggs all together in the wok. Add the stir-fry sauce or soy sauce while stirring until you think it is the right color. Remember, you can always add more after you plate it, but you can never take it away. Continue to stir and heat the pan until the rice is all warmed up. 

so easy. so tasty.
TA-DA Fried rice. Eat it now, it tastes surprisingly good. Add other things you think it needs. Decide that it was wicked easy and vow to stop making pasta and veggies three times a week and start making fried rice more often. 


Sorry this was the first post I (Brittany) have written since I started this blog! I was away teaching baking at a summer camp this summer and haven't cooked anything worth recording until today! (That is lie, I cooked lots of things, but I am also generally super busy with work).

Stay Awesome!
<3 Brittany

Wednesday, October 10, 2012

How do you know its fall?

The sound of leaves is crunching around outside, which means that autumn has finally arrived.

 With the weather turning colder, I have come to the realization that our fridge is a perfect way to see what season we are in. With it now being fall, the amount of cabbage sitting in our fridge has us eating haluski for dinner (delicious) and contemplating making our own sauerkraut. There are apples everywhere in our kitchen, and we are even eating winter squash (which despite being difficult to cut, bakes up surprisingly good). 



There is another sign in our house that it is finally truly fall (and I'm not talking about my over enthusiasm for halloween decorations). There are pumpkins! Trista, Tiffany, and I went out to the garden to start gathering in our pumpkins. In the words of Peanuts, it is a most sincere pumpkin patch, and we are looking forward to carving them for jack-o-lanterns and cooking them down for pumpkin cookies/pies. 



Things Going On: 
Fall in Meadville is a great season. There are tons of haunted houses going on around us, there are apple festivals and pumpkin festivals. The farmers market is still going on, and there is only ONE more week of Davenport cider and apples!!!!!

Saturday 10/13- Fire and Food celebration up at the pavilion with Edible. Its an October Energy Challenge event and a harvest party. There will be a potluck and music by fellow students. Come check it out. 



Thursday, September 27, 2012

Quick Catch up

Hey Everyone! 

So the month of September has gone by fast, and I feel awful that I have not updated in a while. So here is going to be the mad dash catch up. Are you ready? I know I'm not...

We have been to Davenport Fruit Orchard to help harvest. We went to the homesteading festival at Little Bit of Heaven Farm. Some even went to the Mother Earth News Festival. We planted fall crops. We are amazed at how big our pumpkins are. We hosted salsa making on campus with Eric from Beelzebub Salsas. We are planning apple sauce canning, indoor plant growing, raw foods, wild foods, and slow foods workshops. 

We are living, cooking, and shopping in local ways. Take a peek...








And speaking of cooking, we have made all of the following: 
Cinnamon Buns
Chocolate Muffins
Banana Bread
Blue Berry Whole Wheat Pancakes 
Udon Noodles
Shepard's Pie
Stuffed Peppers
Lasagna
Pork and Sauerkraut
Schnitzel Beans
Homemade Chicken Noodle Soup
Dahl
Stews
Veggie Soups
Cauliflower Soup
Roasted Veggie Pasta
Verde Salsa
Corn Salsa
Sweet Red Salsa
Snickerdoodles
Chocolate Chip Cookies
Canned Salsa
Canned tomato sauce
Canned Pears, Pear Butter, Pear and Apple Pie filling, Pear Jam
Apple and Pear Pie
Canned Pickles
Austrian Souffle 
Rye Bread
Hummus
Two Tier quesadias
Rice Porridge
Bacon and Green Beans
Perrorgies: too many varieties to describe
AND SO MUCH MORE!

And it was all made with local veggies, or meat, or something! The best thing is that our housemate, CC brings items from her CSA from back home, so now we even have locally made butter!!

We are even ordering organic flour in bulk from our local Market House, and tomorrow we get to pick up 25lbs! (I don't think it will last us long!) 

Things coming up in our area- 
Apple Festival
Pumpkin Festival 
Haunted Houses
Haunted Corn mazes

I promise to update better this October! 

Wednesday, August 29, 2012

Things to Do!

Hello everyone out there in TV Land... I mean Cyber Land. I just got an e-mail from one of our lovely professors about some great events happening this weekend. The Meadville Council of the Arts is hosting there M.C.A.rnival of the Arts, and all of the events are free! Yes, I typed that right, its FREE! 

Read bellow to see there itinerary and learn more!


 
Looking for something FREE to do Labor Day Weekend?
Interested in the Arts?
Want to join a local arts organization for more opportunities?
 
MCA has just the event for you!  We are offering this completely free event as a thank you to our current members/participants, as well as a way to showcase what we do to anyone who isn’t familiar with us!
Thursday, August 30th through Sunday, September 2nd, MCA will be hosting a a jam-packed itinerary of art, music, dance, theatre and more for all ages, AND IT’S ALL FREE!  Please visit our facebook page or contact our office for complete details of our events!!!
 
Thursday, August 30th
4-5pm – Puppetry Showcase
5-7pm – Adult Writers Workshop with Matthew Ferrance  (GO TO THIS ONE, simply because its Ferrance) 
6-7pm – Free Zumba Preview Class with Heather Onderko (Recommended ages: 12+)
7-8pm – Tai Chi Demonstration
 
Friday, August 31st
6-8pm – "Val & Dave Do Clay" Portrait Sculpting & Wheel Throwing Demos with Dave Mosbacher & Val Gilman
6:30-8:30pm – Improv Theatre (Adult)
9-11pm – Literary Open Mic (Adult)
 
Saturday, September 1st
10-11am – Metal Working Demonstration
10:30-11:30am – Faux Painting Demonstration with Blair Hartman
10:30-12:30am – Theatre/Music Audition Techniques Seminar Panel
11-Noon – Quilt Talk with Michael Kashey
Noon-2pm – Art Attack Challenge
12:30 – 1:30pm – Free Voice/Acting Class with Dan Crozier
2-2:30pm – “Don’t be afraid of the Gallery” Talk
2:30-3pm -- “Mill Run” Mosaic Mural Talk
2-3pm – Allegheny Dance Intensive Presentation
3-4pm – Movement Workshop
3-4pm – Taste of the Arts Q & A
4-5pm – History Tour of MCA
4:30-5:30pm – Devised Project Workshop with Beth Watkins
5-8pm – MCA Board Member “Q & Art” – A live art presentation and a chance to meet some of our current Board Members. Have questions or ideas about MCA? Feel free to bring them and chat with us at this time!
7-11pm – “Blue Planet” Musical Presentation with Mike Litzinger and Friends
 
Sunday, September 2nd
11:30-12:30pm – Creative Movement with Miss Heather (Recommended Ages 3-7)
12-1pm – Family Gallery Tour & Activity
12-1pm -- An ‘all genres’ Vocal Showcase with Diane Kalinowski
1-2pm – Fiber Demo with Medis Kent
2-4pm – Art Attack Challenge
3-4pm – Watercolor Demo with Nancy Apple
4-5:30pm – Musical Open Mic
4:30-6:30pm – Free sculpture class with Val Gilman
6-8pm – A Staged Reading of new one-act scripts by emerging playwrights. (Adult)
 
Meadville Council on the Arts
Meadville Market House, 2nd Floor
PO BOX 337
Meadville, PA 16335
Phone: 814-336-5051

Sunday, August 26, 2012

Front Stoop Picnic

With the weather nice out, sometimes you just want to have a picnic. But our schedules don't always allow for us to pack up a basket or backpack and walk down to a park, spread out a blanket, and then eat dinner. So instead, we are having front stoop picnics. Armed with freshly boiled corn, leftover pesto pasta, and warm garlic bread, Nancy and I sat out on our front stoop and enjoyed dinner in the fresh air. 



The one downside was we find out there are adorable mice living under our stoop. 

Peach Fuzzes


So a few nights ago, Nathan and I decided to have peaches fuzzes for an evening refreshment. If you have never had one, then I pity you. They are simply the most delicious things on this planet. I mean it. It is like drinking a peach, which just happens to be one of my all time favorite fruits. 

    For college students, our evening sure don't reflect any college movie I have ever seen. Actually, I would say our lives are a little more driving miss daisy than life in the fast lane. Fortunately or unfortunately, those evenings have come to an end, because OUR HOUSEMATES ARE BACK! I will tell you more about it later in another post, I promise! 


PEACH FUZZ

Place in blender:
    1/2 a tube of frozen lemonade and the equivalent in water, OR regular lemonade 
    Add ice cubes
    Peaches (halved, but NOT peeled) 
    Freshly grated nutmeg. 

Blend until desired consistency is reached, which should be smooth with a few chunks in it. Pour into glasses, and top with a little more nutmeg. 

A perfectly refreshing end to the day. 

Monday, August 20, 2012

Chaos in the Kitchen

Does anyone remember that story that they tell us when we are little? The with the grasshopper and the ant? If I remember correctly, (and I probably don't). The grasshopper spends all summer just having fun, jumping around, and making fun of the ant, who instead of having fun is diligently carrying food everyday back to his home to store away. The ant continually warns the grasshopper that winter will be here soon and he should stock up, but he never does. The end result is the ant lives comfortably through the cold months on his stores of food, while the grasshopper has nothing. 

I'm listening to the ant. This weekend became chaotic in our kitchen as we turned our fresh goods from the farmers market and everything in our fridge into preserved goods. We canned, we dried, we strung. We then had to scrub the kitchen, and we may not have finger prints left, but the result is beautiful. Scroll down and see what I mean!   

(If you know the tune to 12 days of Christmas, it actually fits quite nicely with the scroll down) 


But we got....Eight Cans of Peaches
All Four Burners Covered

Three Cans of Tomato Sauce. 
Two Jars of Green Beans
and a House smelling of Dried Corn!



We also figured out a cool way to dry green beans by literally sewing them together with a needle and kite string. It makes a nice ornament in the kitchen and will be great in stews come winter!



Sweet Potato Cupcakes

The Crawford County Fair is here! If you didn't know, it is the largest agricultural fair in Pennsylvania. That's something to be proud of! Anyway, I have been to the fair every year that I have attended Allegheny, so this year I decided I would take the plunge and enter something. Last Friday, I spent hours brainstorming, testing ideas and concepts, until it came to me. I pulled out my trusty wooden spoon and apron and got baking. 

The result was sweet potato cupcakes with marshmallow frosting, and drizzled with cinnamon brown sugar. I proudly entered these in the fair, and even though I didn't even got an honorable mention, I am still happy that I submitted them and officially have a fair number! 

Next year, I will have to try again....






Sweet Potato Cupcakes

Ingredients:
1 large sweet potato (peeled and chopped)
½ cup milk
¼ cup butter
1 egg
¼ teaspoon freshly grated nutmeg
2 tablespoons brown sugar
¼ teaspoon vanilla
1 tablespoon canola oil
1 ¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
1 pinch of salt

Directions:
Heat the oven to 375 degrees.

Place milk, butter and sweet potato pieces into a pot. Bring to a boil and stir occasionally until the sweet potato is cooked all the way through and easy can be split apart with a wooden spoon. Pour all the content of the pot into a food processor and process until a puree.

Let sweet potato mixture cool until Luke warm. Stir in egg, and nutmeg. Add brown sugar, vanilla, and canola oil. Sift together flour, baking soda, baking powder, and salt. Stir sifted dry ingredients into sweet potato mixture.

Fill each cup of a standard cupcake tin a little more than half full.

Bake for 15-20 minutes, until tops begin to brown slightly.

Makes approximately 10 cupcakes


Marshmallow Frosting

Ingredients:
1 cup mini marshmallows
1 teaspoon light corn syrup
½ teaspoon cream of tartar
½ cup confectioner’s sugar
2 teaspoon water
6 drops of vanilla extract
Additional confectioner’s sugar as needed

Directions:
Grease the top half of a double boiler with butter. Add marshmallows and corn syrup and stir with a metal spoon as the mixture begins to melt.

When almost completely melted, add corn starch and sugar, stir until completely mixed. Add water to thin out the texture and make it easier to stir in about 6 drops of vanilla extract.

Take the top of the double boiler off the heat and beat contents with electric mixture, adding a teaspoon at a time of confectioner’s sugar until desired consistency is reached (about 2).

Frost cupcakes immediately.

Frosts about 7 cupcakes


Cinnamon-Brown Sugar Drizzle

Ingredients (Approximate ratio):
3/4 tablespoon butter
¼ teaspoon cinnamon
1 teaspoon brown sugar

Directions:
Melt all ingredients together in a sauce pan over medium low heat. Drizzle carefully with a spoon over cupcakes.

Sunday, August 19, 2012

Professors Go Local

This week we were lucky enough to have dinner at Professor Darren Miller's house (Thanks to Paige's watering skills). The man's garden is a work of art, which is ironic in that he is also a professor in the art department. The entire meal actually consisted entirely of foods from his garden with only three exceptions: black beans and garbanzo beans that came from a can, and some tortillas he got to go with the hummus.


Dinner was a good spread of food! It included: 

Black bean burgers (far superior to ours, did you know they aren't supposed to be grilled? Who would have thunk it?) topped with arugula and tomato.

Mixed vegetables including yellow and red beats, potatoes, green peppers, and fennel. 

Sauteed swiss chard. 

Corn on the cob.

We tip our hats to Professor Miller for his garden, and the great eats. Its pointless to say, but all our stomachs were very happy by the end of the night!

Dipping into Summer

Tonight was a dinner of dips. The reason being that our CSA share came with summer squash, a vegetable we were not all that familiar with. The result was us looking at it and thinking.... that would be a cool looking bowl to serve dip in. So we made guacamole, and summer medley dip.  
Yes, the dip has bunny ears!

Summer Medley Dip

Step one: Collect summer squash, zucchini, and red pepper from the fridge, and garlic from the basket
Step two: Cut up two average sized summer squash into bite size chunks. Dice up the zucchini. Peel the garlic. Make red pepper slices. 
Step three: Place all the vegetables on a foil lined cooking sheet, sprinkle with olive oil, and place in a 375 degree oven for about 25 minutes, check until they are hot and properly "roasted"
Step four: Dump everything from the tray into a food processor with a dash of  pepper and a hefty pinch of cumin. Process it until it becomes a nice spreadable texture. 
Step five: Carve a whole in one of your larger summer squashes, and place the dip in it. Surround with mini pita and crackers for its consumption. 





Happy Birthday Cheese Cake

    Paige is no longer a teenager. A fact, I believe she is coming to terms with since she is now 20. To celebrate such a grand occasion, she got to pic what she wanted as her birthday cake. Her choice: Cheese cake. Topping: Oreo. While the only thing that was local in this dessert was the eggs Nathan got down at the market house, it is still something we wanted to share with you.

     Cheese Cake, or Cream Cheese Pie as my Grandmother calls it (and since it's her recipe that's what we will call it), is simple to make. Before you ask, this is a recipe for a denser style cheesecake, none of that fluffy stuff. We like our cheesecake New York style.

Cream Cheese Pie 

CRUST:
1 1/2 cup graham cracker crumbs
2 tbs sugar
1/3 cup butter
sprinkle of cinnamon

We used our food processor for this and it took merely minutes. First, put a cup and a half of graham crackers in. (This is about 6 or so sheets). Process it until it is fine crumbs. Add in two tablespoons of sugar, a sprinkle of cinnamon, and 1/3 cup Melted butter. Mix until the crumbs seem to stick together and the entire mixture is in big clumps or one big clump. Press the crust into a pie dish and let sit.

FILLING:
3/4 cup sugar
3 eggs
1 lb. cream cheese
dash of lemon juice
1/2 t vanilla

For this step, we used an electric hand beater. (It speeds up the process, and we are also still looking for an old fashion hand cranked egg beater) Beat the 3 eggs together. Add in 3/4 cups of sugar and beat until it is all dissolved. Break the pound of cream cheese into chunks and beat it into the egg and sugar mixture until it is all smooth. Then mix in a 1/2 teaspoon of vanilla and a dash of fresh lemon juice.

Pour the filling into the prepared crust.

Bake at 350 degrees for about 30 minutes. It is best if you let it refrigerate overnight, and serve it the next day. This way the filling can set itself and become perfect. During this cooling process, don't be surprised if a crack or two forms in the top of your cheese cake.

OREO TOPPING
Because we do have a sweet tooth, we made our own Oreo topping for the cheesecake.

Ingredients:
Package of Oreo cookies
1 tbs butter
2 tbs milk

First, take a sleeve of Oreos and separate the chocolate cookies from the vanilla filling. Put the cookies in the processor, and chop them up until they are just a powder of crumbs.

In a small sauce pan, warm the milk and butter until the butter is melted. Mix in the vanilla fillings. Stir well until it is a single consistency. Then add in the cookie powder until the mixture thickens into a dark spreadable frosting. (Note you will have cookie crumbs left over).

Spread this mixture over the cheese cake. Sprinkle on a little bit of the extra cookie crumb. For extra decoration crush about three additional Oreos and scatter it on top.




Cantaloupe Bread

Cantaloupe is delicious. There is no doubt about it. But they can also be big, and hard to consume before that perfect window of freshness disappears into overripe. But what is there to do with overripe fruit? 

At first, the only thing I could think of was you could use it to attract fruit flies, (One of many reasons I look forward to the winter.) or add it to the compost pile out back and hope the raccoon family in the area is not a fan of cantaloupe. Needless to say, eventually I got serious and actually started to think about what I used other fruits that were getting over ripe for. Strawberries and raspberries can be made into jams or sauces, or frozen to stick into smoothies. The problem is, cantaloupe jam does not sound appetizing, and smoothie season for me starts when the snow falls. Well, what about bananas. They can be frozen, dipped in chocolate, or even baked into bread. 

That's it! Bread! We can make cantaloupe bread. I made this recipe after discovering cantaloupe can be used and bread, and that a lot of the recipes online just don't look delicious. The first time I baked this, it did not have chocolate in it, but by popular advice chocolate was added to give it a little extra sweetness (and because who can say no to chocolate!) 


 Surprisingly, the cantaloupe is a very light flavor, it taste like a moist raisin cake!

Cantaloupe bread

Ingredients
1 cup cantaloupe puree (fresh or thawed from the freezer)
¼ cup brown sugar
1 egg
1 cup all-purpose flour
1 cup whole wheat flour
¼ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
4 little boxes of raisins
¼ cup mini chocolate chips

Directions:
Heat oven to 375 degrees.

Combine with an electric mixer the cantaloupe puree, egg, and brown sugar.
Sift together dry ingredients, and slowly beat into the cantaloupe mixture.
Stir in 4 little boxes of raisins and ¼ cup of mini chocolate chips if desired.

Bake for approximately 20 minutes. 

Thursday, August 16, 2012

Green Thumbs Up

Gardening has become a large part of my life this summer. I wake up early to tend to them before work, and get home after spending another hour or so after work weeding and watering. Nathan is plenty busy with gardening too, and the herb plants growing amazing behind the dinning halls on campus are all because of his green thumb. 

This post is just to prove that not only can we buy local and cook it, but we can also grow it!

These tomatoes come all the way from the student garden plot maintained by
Edible Allegheny Campus

This pumpkin is awesome!
 (That is my foot in the picture, and for reference I'm a size 6) 
This is from the garden plot my dear friend Trista and I are figuring out as we go!

Vegetable Lasagna and homemade tomato sauce


Lasagna is a food that hits the spot. It sticks to your bones, and just generally makes you happy. We planned for this to be a really fast meal. You know the kind where you throw it together, and then ignore it while it bakes. The problem was that we only had a very tiny container of sauce, and a very large dish to make the lasagna. The result was a slight delay as Nathan whipped up a batch of his famous tomato sauce. 


Nathan's Two-Family Tomato Sauce

7 average size garden tomatoes (or 7 smaller store bought ones)
3 cloves garlic (pressed)
Bit of onion
thyme
Dash and a half of black pepper
2 ½ c water
Half a bouillon cube.
2 tablespoons tomato paste
2 tablespoons brown sugar


Simmer garlic, onion, and a pinch of black pepper in olive oil till onions turn translucent or garlic starts to brown.

Our handy dandy double boiler
 Add 2 ½ cups of water and bring it to a boil. Drop in half an overside vegetable bouillon cube. Add in 2 dried bay leaves and the tomatoes (which should be cut into large chunks). 
Chunked Tomatoes for the sauce, next to zucchini and eggplant for the lasagna

Boil 10 minutes, and then remove the bay leaves. Mash the totatoes and add the brown sugar, let simmer until it reduces to a good consistency. (like a half hour, it takes a while)




Vegetable Lasagna

12 noodles
Half container of ricotta
Chopped basil (2 handfuls)
¼ zucchini
Eggplant slices 4 (marinated in tomato, parsley, garlic, and olive oil)
Parmesan cheese
Mozzarella cheese


Mix basil and ricotta together, set aside.

Partially boil the noodles so they are half cooked.

Slice zucchini thin, and cut up eggplant into small pieces. (Picture above with tomatoes) 

Oil the bottom of a glass pan. Place bottom layer of noodles. Pour on tomato sauce, spread into a nice layer. Spread in ricotta, add a layer of zucchini and eggplant. Sprinkle in parmesan and mozzarella. Do another layer of noodles and repeat till you run out! I like to make the top just a layer of pasta, then sauce, and then a ton of cheese. That way you can cook it by watching the cheese on top. Once it gets to brown, its ready to take out and serve.

Enjoy!


Normally, we would have a picture of final project....but we got really hungry. Like we were watching the oven and pounced upon it once it was done...

Tuesday, August 14, 2012

A Southern Feast

It was bound to happen. It's not our fault. With access to a real kitchen, our minds went into meal planning overdrive. Nancy had been craving fried chicken for a while now, so we decided to take the time to make it. Sunday night seems like a good fried chicken night. But why stop just there? Why not go all out? Why not add in some homemade mash potatoes, green beans with candy onions, country style gravy, and top it all off with bake peaches for dessert.
   Did I mention ice tea too?
The most amazing part was that we actually timed it so that it was all done at the same time! I still can't believe it. But the trick is to make the chicken as the oven preheats, when you put the chicken in, start boiling the water for the potatoes, and when the potatoes are ready to be smashed, start the green beans. I have to admit though, everything was homemade and local except for the gravy which did come from a packet. 

OVEN FRIED CHICKEN

Ingredients: 
Chicken Breasts (we used three to feed four people, but you can use as many as you need) 
3 tablespoons Milk
1 Egg (from a local farm, purchased at the Market House) 
Bread Crumbs
Herbs and Spices

  • Paprika
  • Thyme (dried from the garden) 
  • Black Pepper
  • Granulated Garlic
  • Onion Powder
  • Butter (at least 3 tablespoons) 

Directions:
Heat your oven to 375 degrees. 

In one bowl, mix the milk with the egg and beat well. 

In a second bowl, pour in bread crumbs (the amount depends on the size and amount of chicken you have, but a half cup to a cup should be a good starting point). Add in paprika, thyme, black pepper, granulated garlic, and onion powder depending on personal taste. 

You can use whole chicken breasts or make them into smaller cutlets. We decided to make them into smaller pieces, which increases the breading to chicken ratio and decreases cooking time. 

Grease a glass baking dish with butter. Place extra butter in a small microwaveable bowl and melt it. 

Dip the chicken in the egg mixture, and then dip it into the bread crumbs (covering evenly and fully) before placing in the baking dish. Make sure the chicken pieces are not touching in the pan. 

Drizzle the melted butter over the chicken pieces and place them in the oven. Smaller pieces may only need a half hour while whole chicken breasts may need an hour to cook. Make sure to check to make sure the chicken is fully cooked either by temperature or by cutting into one of your larger pieces to see the inside.

MASHED POTATOES
Ingredients:
water
potatoes (we used red potatoes from our CSA) 
Milk
Butter

Directions:
Place about a half cup to a cup of water in a pot. Bring water to a boil as you cut up the potatoes. Remember smaller pieces cook faster than larger pieces. If you used large pieces of chicken, then halve or quarter the potatoes. If you used smaller pieces of chicken, have fun making them a decently small size. 

Boil the potatoes until soft, and a fork or knife can be easily inserted into the pieces. Drain off excess water and put the potatoes through a food mill. If you don't have a food mill, you can use a good old fashion potato masher, electric beater, or a wooden spoon with lots of muscle behind it. Once the potatoes are mashed, mix in butter and milk til the flavor and texture fits your preference. 

GREEN BEANS
Ingredients: 
Butter
Green beans (bought at the farmers market) 
Candy onion or regular onion (chopped into large pieces) 
Soy Sauce

Directions: 
Melt the butter in a nonstick pan prior to throwing in onion pieces and green beans (note, green beans should have the very ends snipped or pinched off prior to cooking).

 Saute until warm and then sprinkle in soy sauce. 

Cook until desired level of crispness or softness. 


BAKED PEACHES
Ingredients:
Peaches, halved (The farmer's market had ripe white peaches that could not be passed up. Its a good idea to make this with the idea of one peach per dinner guest)
Nutmeg (fresh grated is the best) 
Brown Sugar (DARK is the only kind I use, but light can be substituted in) 

Directions: 
Set your oven to broil, with the rack towards the upper portion of the oven, but not at the way top, think upper middle section. 

Halve your peaches, and place them inside section facing up on a baking pan. Sprinkle each with nutmeg, and then a pinch of brown sugar. 

Place in oven and let cook until brown sugar begins to melt with the peach juices and the peaches are thoroughly heated throughout. Serve warm, right out of the oven. 

Wednesday, August 8, 2012

How to budget!

So Nancy and I were brainstorming on what this blog post should be about. What was something that concerned college students universally? The answer was actually tied directly into why we were all on campus working: money. College costs money, graduate school costs money, the rest of our lives are going to cost money.
   As a college student, we begin to learn to budget, to cut corners, to save money up for that perpetual future rainy day. Its not easy, especially with how tempting all the little purchases can be.

Here are a couple of hints that can help a college kid budget their money, especially if they go to Allegheny.

1. Coupons. 
     Its silly, but true. Coupons can save you money when you are purchasing products you were planning to get anyway. A great way to get access to free coupons is to sign up for a bonus card at TOPS, and check yourself off for the online offers. You can get access to weekly sales, put coupons right on your card so you don't even need to print and cut them out, and even write out shopping lists. TOPS also offers through its weekly e-mails something called Meal Deals. You want to keep an eye out for these because for most meal deals when you buy a package of chicken or ground beef, you can get up to almost $20 dollars in free items to make it into a meal. For instance, One week we bought a 4lb package of chicken. (Chicken is easy to freeze if you don't plan on eating it right away.) We then got garlic bread, mozzarella, tomato sauce,bagged salad, sorbet, barbecue sauce, baked beans, pasta, litter of soda, and a container of sorbet all for FREE. You get the idea of how great that can been for your piggy bank.

2. Keep Track. 
     This was a hint that I got from my Dad, but then took to the extreme. What you do is keep an excel document that keeps record of every purchase you made, no matter the size. I keep track of all my expenses from spending 25 cents on a loaf pan at a garage sale to what I spent on textbooks which I can tell you was a Lot more than a quarter. This lets you see exactly where your money goes, so when you see your wallet empty you can know where it all went. The best part about this is that it allows you to examine your buying habits and adjust them in a manner that is more cost effective.

This is a fake example of an excel document expense account.
(There was no way I was going to put up my actual one!) 
3. Cash Only.
     Credit Cards are a needed convenience of modern life, and a useful way for students to build up their credit scores and learn about responsibility and bills before getting into 'real life'. However, they make it really easy to make purchases you hadn't planned for, and might not really need. The same can be said with debit cards. Its easy to put purchases on debit, and forget how much your bank account has decreased. Cash automatically forces you to plan for purchases, and you know exactly how much is left because you can check your wallet or sock draw for your cash. I get cash when I deposit my paycheck, and then make it last until my next pay check.

4. Be Serious
     Its surprising how much of our pocket money and more importantly paychecks go towards those stupid little things we think we need, or argue that it doesn't made if we need them or not because its so cheap. I don't care how much it costs, unless its free, its still eating up part of your budget. Nancy uses this technique a lot, and by being serious about what she buys, it saves her a lot of space in her room and in her budget.

5. Beware of On-line
   On-line sales are wonderful, but its also a way of following link after link to buy that new lamp, book, or must have accessory. And admit it, we all get bored at some point and just scroll through our favorite on-line stores and shopping websites, and 'GOSH' we found something we just had to buy. Our solution, DON'T SHOP ON-LINE! (The only exception we really make for this is for textbooks, because they are cheaper on there). If you are bored and want to go on the Internet to surf or you just want to procrastinate at work, then join stumbleupon or find an Internet comic strip to read (I suggest sequential art personally), but don't be tempted by that free shipping e-mail link sitting in your inbox.

6. Re-use
    You can save a lot of money by not buying new, or re-using what you already have. For instance, instead of buying scrub brushes or rags to clean with, save old toothbrushes and t-shirts for the same purpose. Why buy plastic containers, or even foil or plastic wrap? When you use up a product that comes in a resealable container, wash it out and save it to store leftovers or other items. I covet peanut butter jars because of their screw on tops, and butter containers because they are a great single portion leftover size.  Garage sales and yard sales are a great place to go shop for cooking items, clothes, or just for fun items. I got a bunch of American Eagle and other name brand clothes (some still had tags) at a garage sale for $5. I don't want to even think about what the one dress alone would have cost at the store.

7. Pack a lunch. 
    If you didn't get a meal plan for the summer, or you are even out in the real world, packing a lunch is a great way to save money. Instead of spending five dollars everyday, you can take the leftovers stored in plastic containers to work in a reusable cloth bag, or make your self a sandwich a loaf of bread and a jar of peanut butter and jelly will cost you probably $10 if that, and feed you for over a week! Not only do you save that $5 a day packing your own lunch, but you end up getting better lunches. Today, I had left over lasagna (I'll post the recipe later) and it was way better tasting and healthier than just grabbing a sandwich and chips at the deli.






Bread! Bread! Bread!


There is nothing like coming home to your house only to find it smelling like delicious fresh out of the oven bread. Its even better when there is fresh out of the oven bread for you to snack on also. Probably the best thing about being roommate with Nathan is that there always seems to be fresh bread or muffins or something baked sitting in our kitchen, making the house smell...mouthwatering is really the only way I can phrase it. 
I followed my nose to find this in our kitchen! 
Here is the recipe for Nathan's Bread   

     1 1/4 cup warm water
     2 1/4 teaspoons active dry yeast (1 package)
     1 cup milk (soy, almond, etc)
     2 tablespoons honey
     2 teaspoon salt
     3 tablespoons soft butter
     about 6 cups bread flour (Nathan uses all purpose though)
        (optional 4 1/2 cups white, 1 1/2 cups whole wheat)
 
Mix water with yeast, let sit until bubbles form (adding a small amount of sugar may help).

Stir in milk, honey, salt, and butter, and than add in small amounts: 1 1/2 cups whole wheat flour, and enough white flour until batter is of dough consistency (not sticky). 

Knead for ten minutes, and then let it rise for 1-2 hours rising in oiled/covered bowl. 

Remove from bowl, punch down, and add more white flour until firm and elastic.

Divide into two loafs. Let rest for five minutes, then shape them, put them into loaf pans, knead in herbs, etc... Allow it to rise again for 45 minutes to an hour. 

Bake at 350 degrees for about 35 minutes, or until bread is golden and sounds hollow when tapped!