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! 

Cucumber Fiesta

SOO MANY CUCUMBERS! I never thought I would say it, but I am starting to miss when we had an overwhelming amount of zucchini, because at least we had half a dozen recipes we could make. Cucumber though, that's a different story. You can't really bake or cook with it because its mostly water. What to do, what to do...

    The answer finally came to us, and it was in the form of salads and sides. Cucumber is fresh tasting and compliments most meals well that are heavier with either meat or starches. So tonight when we made our vegetable pasta like we do whenever we have a lot of veggies from our C.S.A. we want to use up, and served it topped with cheese and a side of cucumber salad.
The pasta had zucchini, peppers, and tomatoes on it!


Cucumber Salad
This recipe is actually something I came by in Ukraine. Almost every restaurant we went to served this cucumber salad as an appetizer. After a half dozen or so times eating it in a row, you never want to see it again. The ironic thing is that after a month or two you begin to miss it, so tonight we made it!

Ingredients: 
2 Cucumbers
2 slices of Onion
3 small heirloom tomatoes
generous pinches of Dill
1 tsp vinegar
2 tsp olive oil

Directions: 
Chop the cucumber, onions, and tomatoes about the same size and mix them together.
Stir in vinegar, olive oil, and dill.

Chill until ready to serve, and top with extra dill.

This meal is great for making lunch with the leftovers. All you have to do is mix together the plain pasta, the cucumber salad, and some balsamic vinegar. Its light and fresh tasting, but still a feeling good lunch for a hot day.



Tuesday, August 7, 2012

Potato Zucchini Pancakes

     Potato pancakes are a staple of a good diet. At least in my world they are, and maybe that's because of being of Irish and eastern European descent, but all I know is I love them. This love is also shared by my friends, so its a popular choice for dinner.
    So one night, we got creative. With a wonderful abundance of zucchini, I was able to get a beautiful yellow one from my friend's garden. It was fresh and begged to be grated, mixed with potato and some other ingredients, and tossed into a pan until fried to perfection.
   With only one grater that could be used, I got to slack off and relax while dinner was being made. Nathan pretty much did everything, so this recipe is written how he cooks, without measurements of any kind. Unfortunately, with Nathan doing all the cooking, it meant Nancy, Paige, and I were on dish washing and drying duty. Definitely not my favorite job. 
But anyway, here is the recipe!
Nathan's Grandma would be proud. 
 Potato Zucchini Pancakes

Ingredients:
Potatoes
Zucchini
carrot
Flour
Eggs
Herbs
~chives 
~basil


Toppings:
Garden Vegetable flavored Philadelphia cream cheese

Directions: 
Shred or grate the potatoes, zucchini, and carrot, and place in a large bowl.
 Pour in one whisked egg.
Cut up whatever herbs you desire and mix in. (We like chives and basil) 
Add flour till it all sticks together and is shape-able. 
Fry until golden brown in a large skillet with a mixture of oil and butter. (oil fries well, butter is for taste) 

They disappeared fast. 
Serve warm. We topped the hot pancakes with garden vegetable flavored cream cheese that has been passed around and therefore been in all our fridges way too long. 

Meadville

Hello All!

So I realized you probably want to read more than just a bunch of recipes, and being new to blogging, I wasn't sure how specific is good. Ergo the reason most posts don't have names in them. I brainstormed with my summer cooking buddies (Nathan, Paige, and Nancy), and they told me it was fine to use their names and the names of places we go and do. Nancy was especially helpful in kicking me metaphorically in the butt to get me writing about something other than food. (What can I say, I have a one track mind.)

So I'm going to start writing about Meadville, PA (the town Allegheny College is situated in).

First in the blog posts, "Where to shop for food."  (I know, I know, its pretty much the same subject as before, but give me some time to adjust!)

    Food stores in Meadville that I have been to fall into two categories: ones I can walk to, ones I can't walk to.   Not having a car means its the ones I can walk to are frequented much more, and therefore will be the ones I write about. At the same time, there is only one place I cannot walk to that I want to write about so I may throw it in anyway. 

Let's start with the biggest option you have and work our way down from there. 

TOPS
http://www.topsmarkets.com/
Hours: 6am- Midnight
Background: Tops is a regionally owned market that began in upstate New York decades ago. It was named Tops in the 1960's, since in popular lingo Tops meant the best. (Or at least that's the story their corporate website says) It was acquired by several larger corporations, but in 2007, it separated from the larger infrastructure and again become a locally organized business found in Northern Pennsylvania and New York. 
Pros: The store hosts a lot of good sales, which makes saving money easy
           It has a produce section specifically labelled as local, and work with over 200 local growers in the New York/Pennsylvania area 
           One stop shopping to acquire everything you need
Cons: It is a larger chain including 172 stores

Valesky's
http://www.valeskys.com/
Hours: 7am-9pm
Background: Boasting that is Meadville's only locally owned and operate supermarket, Valesky's has been serving the community for over 30 years. It was started by the two Valesky brothers, who purchased the old L&M market in 1979. Its only two blocks further down Water street than Tops. 
Pros: Being locally owned means that shopping here is a way to directly support the community
         They get produce and products from local farms, like Troyer's farm, and companies, like Dad's. 
          
Cons: some people in town don't care for Valesky's or shop there due to politics and the stance of the market on certain issues. You can check out their web page and understand exactly what I mean. 

Market House
http://www.facebook.com/pages/The-Market-House/32330377073
Hours: They change depending on what day of the week it is.
Monday, Tuesday 9am-5pm
Wednesday-Friday 9am-6pm
Saturday 8am- 4pm
Sunday 10am-2pm
Background:A historic place to shop, the Meadville Market House is the oldest building (constructed in 1870) to be used continuously as a market in the entire state of Pennsylvania! (though technically Pennsylvania is a commonwealth not a state). It contains the market, Save Room For Dessert bakery, and the Market House Grill, which has cheap, fantastic, diner food. 
Pros: Almost entirely local, organic, or specialty goods. (examples: farm fresh milk and eggs, buffalo meat, Happy Mug coffees, local honey) 
         Have their own aquaponics system in the back.
         You can buy spices and tea by any desired amount. 
         Sell craft and handmade products by local vendors and  free trade based items. 
         The Save Room For Dessert bakery makes great baked donuts, cinnamon buns, and breakfast bars. 
         The farmers market is hosted every Saturday right outside on its sidewalk.
Cons: Its products can be a little more expensive then their supermarket counterpart because they are local, organic, or specialty. It can be very easy to spend a lot of money there, but you will never feel buyers remorse or regret.

Harvest Market
Hours: 9am-5pm
Lovingly nicknamed the scratch and dent store by my friend's, Harvest Market is the perfect place to go to save a penny and get some good organic or healthy products. The shelves are stocked with packages that were either dented, marked for a seasonal promotion (like beach themed salt & pepper shakers), or were advertised for an event that is ended (like Passover 2012). Its a good kept secret, located 660 Terrace Street, in a strip mall in the International House of Prayer,and across the street from the Baldwin Reynolds House. 
Pros: You can save a lot of money here getting items you might not have been able to afford elsewhere. (For instance, 5lb bag of corn flour for $1, or cans of Amy's brand chili or soups for 75 cents) 
         Its like a treasure hunt looking through the items on the shelves since they depend on what is sent there. It makes shopping there a fun adventure each time you go.  
         Harvest market is a very short walk from campus! 
Cons: Not open on the weekends. 
           Check the expiration dates. Most of the products are still good, but occasionally some will have been sitting on the shelves for a little too long. (The same can be said of any grocery store too)
          Not many refrigerated items like milk or eggs, though they have a lot of cool sodas and drinks. 





Monday, August 6, 2012

WELCOME HOME!

Its official! We have moved into our house! Our excitement level is through the roof!

Actually, we moved in last Friday, but we have been too busy cleaning, sorting, and unpacking to update and let you know. The house is great, and the best part is the kitchen! No more running between rooms and lounges for ingredients you need or that oven mitt you forgot on your desk for the third time that week. Now everything is in one room!
   We only have two people living in the house right now (we are anxiously waiting for the rest of our group to get back to campus). But on a funny side note, my housemate and I were really concerned that our fridge was not going to be big enough for when everyone came back. We had it almost filled, and there were only two of us living in the house, what were we going to do when the house was full of students. But then we realized that when we shifted to the house, all our friends shifted with us. There are really over four people using the fridge, plus we still need a little time to simplify down to only one of everything.

Zucchini and Green pepper for one pizza;
Artichoke and Red pepper for the other
For our first dinner in the house, we had homemade pizza.
 I know we already did a pizza post, but we used a different recipe this time. Actually, my wonderful housemate spent his Friday moving and then doing the prep for dinner, so after my friend and I had hauled everything down and our other friend got off work, it would all be ready.
Packaged in reusable foil, it was picnic ready!
      Dinner wasn't just your run of the mill setting either. This past Friday and Saturday was Thunder in the City, pretty much it was an old car and motorcycle festival downtown. We ate our picnic in Diamond Park, walked around the stalls listening to a live band, and then found seats on the stoop of the Meadville Tribune to watch FIREWORKS!
Paige loves it, as per usual


Sunday, August 5, 2012

Black Bean Burgers

Black Bean Burgers


 Ingredients:
1/2 medium yellow onion, roughly chopped
3 cloves garlic, chopped finely
2 cans black beans, rinsed, drained, and smashed
2 eggs
1/2 cup bread crumbs 
fresh basil, chopped



Not only did we eat outside, but we also did our prep in the yard!

Directions:
     Mix all ingredients together. A wooden spoon works well for this, or simply use your hands and mush. For the most part, the smashed beans act the same as ground beef, and in the end it doesn't look that much different from a regular burger.



     Make the mash into patties and plop it on the grill, flipping half way through cooking. I wish I could post times for this, but we grilled after two rounds of corn on coals that had seen better times, so on new coals or a gas grill they would cook faster.



They were so delicious


     We served them on flat sandwich rolls, topped with fresh tomato, grilled pepper, and grilled garlic.