It's now time again for another Thursday and another installment of college cooking.
Today is the versatility of a box of macaroni and cheese.
One box of mac and cheese, made to directions, is a great base for a lot of delicious add-ins to make a complete meal.
A can of tuna and some frozen peas will get you a nice mini tuna casserole type thing.
Add in some more cheese, and top with crushed saltines for a fancy take on baked mac and cheese.
After you've drained the noodles, toss in some hot dog chunks, or diced bologna to sizzle for added protein; it will make the cheese taste a little nuttier and richer.
Thursday, 6 December 2012
Tuesday, 4 December 2012
Klondike Cookies
This is a classic recipe mom would make every winter. These are absolutely delicious.
This is direct from the actual recipe card:
1 c. Molasses
1 c. brown sugar
1 c. shortening
1/2 c. hot water
1 tsp. vanilla
2 eggs
2 tsp. ginger
1 tsp. salt
2 tsp. baking soda
Add flour to make a soft dough.
Sprinkle with white sugar.
...
Yep.
That's it.
I'm betting it would work well to slowly add flour and mix until you get that soft dough... and before you sprinkle with white sugar, it's probably a good idea to form the dough into balls and squish them down with a fork to get interesting ridges, then sprinkle with the white sugar. Then I'd probably bake at something like 350F until the edges are going goldeny-ish.
Mum? Can you remember?
This is direct from the actual recipe card:
1 c. Molasses
1 c. brown sugar
1 c. shortening
1/2 c. hot water
1 tsp. vanilla
2 eggs
2 tsp. ginger
1 tsp. salt
2 tsp. baking soda
Add flour to make a soft dough.
Sprinkle with white sugar.
...
Yep.
That's it.
I'm betting it would work well to slowly add flour and mix until you get that soft dough... and before you sprinkle with white sugar, it's probably a good idea to form the dough into balls and squish them down with a fork to get interesting ridges, then sprinkle with the white sugar. Then I'd probably bake at something like 350F until the edges are going goldeny-ish.
Mum? Can you remember?
Monday, 3 December 2012
LATKES!!!
Posting this from memory. It's all holistically done, the way real cooking should be. The only hard part about this recipe is not letting your eyes be bigger than the stomachs you're feeding. Then again, I have never found there to be too many potatoes.
Also a fitting time to post this, because it's my favourite thing to make on a Sunday.
Potatos (thin skinned ones work best, mom swore by slightly older red potatoes)
Medium to smaller yellow onions (my personal preference, if you want to go wild with red, vidalia or shallots, be my guest)
Flour
Eggs
Salt and Pepper
Big mixing bowl
Plate that fits just inside said mixing bowl
Canola oil
Deep saute pan
Using a metal grater, grate as many potatoes as you feel can feed your mob into a big BIG bowl. Using the same grater do one medium onion for every 3-6 potatoes (depending on how you feel about onion, and how big the potatoes are). Then put a plate, or other flattish dish thing on top of the pile of gratings and SQUISH it to get out a good portion of the moisture. Drain the excess potato and onion blood (juice). Sprinkle on some flour and mix, you need enough flour to get the potato bits to just start sticking to each other. Crack in one egg for every 3-6 potatoes (again depending on size of potato), best to do this one at a time, because the egg is a binder, and you're basically putting in as many eggs as will get the potato bits to really stick together. Season with some salt and pepper.
To cook: pour 2-3 inches of canola oil into a high walled saute pan thing; heat it up to the point where a little bit of potato dropped in sizzles nicely. Portion out little cakes of the potato goop, squish thin if you like lots of crunchy bits, leave thicker if you want more of the delicious insides. Fry until golden brown. There will be flipping, so mind the hot oil. Let drain on paper towels if you can stand the wait.
Serve with sour cream and/or applesauce as your mood takes you.
Also a fitting time to post this, because it's my favourite thing to make on a Sunday.
Potatos (thin skinned ones work best, mom swore by slightly older red potatoes)
Medium to smaller yellow onions (my personal preference, if you want to go wild with red, vidalia or shallots, be my guest)
Flour
Eggs
Salt and Pepper
Big mixing bowl
Plate that fits just inside said mixing bowl
Canola oil
Deep saute pan
Using a metal grater, grate as many potatoes as you feel can feed your mob into a big BIG bowl. Using the same grater do one medium onion for every 3-6 potatoes (depending on how you feel about onion, and how big the potatoes are). Then put a plate, or other flattish dish thing on top of the pile of gratings and SQUISH it to get out a good portion of the moisture. Drain the excess potato and onion blood (juice). Sprinkle on some flour and mix, you need enough flour to get the potato bits to just start sticking to each other. Crack in one egg for every 3-6 potatoes (again depending on size of potato), best to do this one at a time, because the egg is a binder, and you're basically putting in as many eggs as will get the potato bits to really stick together. Season with some salt and pepper.
To cook: pour 2-3 inches of canola oil into a high walled saute pan thing; heat it up to the point where a little bit of potato dropped in sizzles nicely. Portion out little cakes of the potato goop, squish thin if you like lots of crunchy bits, leave thicker if you want more of the delicious insides. Fry until golden brown. There will be flipping, so mind the hot oil. Let drain on paper towels if you can stand the wait.
Serve with sour cream and/or applesauce as your mood takes you.
Sunday, 2 December 2012
Rice Pudding
Got this recipe from Marian (paternal grandmother for those not in the know). Seriously Delicious.
Preheat oven to 300 degrees F.
In pyrex casserole dish thing place:
6 tbsp short grain rice
7 c. milk
1/2 c. sugar, scattered over the surface
Bake, uncovered, for 2.5 hours.
Preheat oven to 300 degrees F.
In pyrex casserole dish thing place:
6 tbsp short grain rice
7 c. milk
1/2 c. sugar, scattered over the surface
Bake, uncovered, for 2.5 hours.
Saturday, 1 December 2012
Hummus
2 cloves Garlic
1/2 tsp Salt
1/4 tsp Black Pepper
1/4 c. Lemon Juice
1/2 tsp Cayenne
2 c. Chickpeas (reserve liquid)
Dash Tabasco
1/2 c. Tahini (optional)
1 tblsp Olive Oil (garnish)
1/4 tsp Paprika (garnish)
Minced Parsley (garnish)
Mash everything together. Add the liquid from the chickpeas to make a smooth paste. Garnish with garnishy things.
Dip things into it.
1/2 tsp Salt
1/4 tsp Black Pepper
1/4 c. Lemon Juice
1/2 tsp Cayenne
2 c. Chickpeas (reserve liquid)
Dash Tabasco
1/2 c. Tahini (optional)
1 tblsp Olive Oil (garnish)
1/4 tsp Paprika (garnish)
Minced Parsley (garnish)
Mash everything together. Add the liquid from the chickpeas to make a smooth paste. Garnish with garnishy things.
Dip things into it.
Thursday, 29 November 2012
Garlic Olive Oil Gold
Mom gave me this one (thanks mom!) So I'm sharing.
8 cloves of garlic, minced
1/4 c. olive oil (not extra virgin)
put into a pot, turn on to medium-low heat. When oil starts bubbling like gingerale, turn the heat down and let cook for 30 minutes until the garlic is like little golden pieces of butter.
Take off heat and let cool.
Versatility:
1) add in a diced chipotle in adobo for a super easy marinade
2) add in the juice of 1/2 a lemon and a tblsp of cold butter, then use a hand mixer thing to make super easy cheater hollandaise.
8 cloves of garlic, minced
1/4 c. olive oil (not extra virgin)
put into a pot, turn on to medium-low heat. When oil starts bubbling like gingerale, turn the heat down and let cook for 30 minutes until the garlic is like little golden pieces of butter.
Take off heat and let cool.
Versatility:
1) add in a diced chipotle in adobo for a super easy marinade
2) add in the juice of 1/2 a lemon and a tblsp of cold butter, then use a hand mixer thing to make super easy cheater hollandaise.
So Happy It's Thursday - Ep 1
It's Thursday. Whee.
To Celebrate: I'm posting the first instalment of my college cooking experiments.
Day-After-Nachos Pasta
Noodles (of some form)
Salsa
Cheese
I call it this because we're using the salsa that was leftover from the nachos the night before.
Cook the pasta. Toss with salsa. Toss with cheese.
Put in some kind of a vessel for eating out of, grab whatever clean cutlery you have available.
Enjoy.
To Celebrate: I'm posting the first instalment of my college cooking experiments.
Day-After-Nachos Pasta
Noodles (of some form)
Salsa
Cheese
I call it this because we're using the salsa that was leftover from the nachos the night before.
Cook the pasta. Toss with salsa. Toss with cheese.
Put in some kind of a vessel for eating out of, grab whatever clean cutlery you have available.
Enjoy.
Wednesday, 28 November 2012
Puffed Wheat Cake
Yeah that's right. Second post and I'm not pulling any punches, here. So let's go for the best foodstuff ever!
1/2 c. Margarine
1 c. Brown Sugar (doesn't matter if it's the golden stuff or the dark stuff)
1/2 c. Corn Syrup
2 tblsp Cocoa (love that yellow can)
pinch of salt
8 c. puffed wheat cereal (yep the plain stuff)
Equipment:
wooden spoon
saucepan
BIG mixing bowl
lasagna pan (9x13 or whatever casserole dish thing for the rest of you)
Put puffed wheat into a big mixing bowl. If you don't have at least 15cm or 3 inches to spare from the top of the puffed wheat to the top of the bowl, the bowl isn't big enough, try again.
In a saucepan: put in everything else. Over medium high heat let everything melt, stirring often in a figure 8 motion, and then come to a rolling boil. The whole surface should have bubbles forming on it; it will look something like lava. Let it boil like that for one minute. Count the seconds if you have to. Immediately after one minute, pour the hot lava mixture over the puffed wheat. Stir to coat and then press into a lasagna pan.
Attempt to let it sit until cooled and solidified. Let me know if you have enough willpower to wait that long. I never do. Also let me know if you can make a pan last longer than 2 hours, because that's another amazing feat.
1/2 c. Margarine
1 c. Brown Sugar (doesn't matter if it's the golden stuff or the dark stuff)
1/2 c. Corn Syrup
2 tblsp Cocoa (love that yellow can)
pinch of salt
8 c. puffed wheat cereal (yep the plain stuff)
Equipment:
wooden spoon
saucepan
BIG mixing bowl
lasagna pan (9x13 or whatever casserole dish thing for the rest of you)
Put puffed wheat into a big mixing bowl. If you don't have at least 15cm or 3 inches to spare from the top of the puffed wheat to the top of the bowl, the bowl isn't big enough, try again.
In a saucepan: put in everything else. Over medium high heat let everything melt, stirring often in a figure 8 motion, and then come to a rolling boil. The whole surface should have bubbles forming on it; it will look something like lava. Let it boil like that for one minute. Count the seconds if you have to. Immediately after one minute, pour the hot lava mixture over the puffed wheat. Stir to coat and then press into a lasagna pan.
Attempt to let it sit until cooled and solidified. Let me know if you have enough willpower to wait that long. I never do. Also let me know if you can make a pan last longer than 2 hours, because that's another amazing feat.
Wednesday, 21 November 2012
Rum and Coke BBQ Pulled Pork
Actually Measured:
1 medium-ish boneless rib end pork roast (or whatever roasty cut you prefer, with a bit of fat for flavour)
1 bottle Heinz(tm) chili sauce
2 cans cola (I wouldn't go with Pepsi(tm), too sweet; I use Coke(tm))
1 medium-ish onion
2 carrots
1-3 chipotles in adobo (mmmmm)
2 limes
Holistically Measured:
garlic powder
onion powder
black pepper
salt
cumin (ground)
coreander (ground)
dark chinese soya sauce
dark rum (I love the Cap'n)
Equipment:
crock pot (big enough to hold it all)
spoon
tongs
fork
bowl (fer mixin!)
knife
cutting surface
glass
Prep time: 20 minutes if you have too much of step 1
Cook time: 12 hours (frozen roast); some number of hours for fresh meat.
Directions:
1) make yourself a rum and coke using one of the cans. Is that how much rum you normally like? Good, we're going to use a bit more than that for this recipe.
2) chunk onion, slice carrot. chuck into bottom of crock pot
3) nestle roast on top, pet it, call it George
4) in bowl: put in spices, bottle of chili sauce (yes the whole thing), mix it around a bit. If you're feeling adventurous, sprinkle extra spices on George; he'll like it, I promise.
5) juice limes, add to red mix; finely dice the chipotles, pick as many as volunteer for the project, remembering that the more the spicier; add to red mix to make it redder.
6) pour on soya sauce, enough to make the red sauce slightly change colour, whatever floats your boat
7) pour in some rum, more than you added to your rum and coke. If I were honest, I would admit to adding around 1/3 to 1/2 a cup. stir this in.
8) carefully add the other can of coke. this can get super fizzy and will look horrible, please trust it's there for a reason: awesome flavour. stir carefully.
9) pour over George, look at him revel, don't drool in the pot.
10) put crock pot on over low heat, for a good long while. My roast was frozen when I did this, and I let it go overnight (total 12 hours) and this was the juciest I've ever had it, and the most flavourful. Probably want to use less time if you start with raw meat. I'd say check shreddability at 3 then 6 hours. Meat should fall apart like similarly charged objects and feel succulent and juicy on the palette.
Serve with favourite form of carbohydrate.
Nom!
Please comment with any suggestions or updates! especially if you hit the perfect time for an unfrozen roast.
1 medium-ish boneless rib end pork roast (or whatever roasty cut you prefer, with a bit of fat for flavour)
1 bottle Heinz(tm) chili sauce
2 cans cola (I wouldn't go with Pepsi(tm), too sweet; I use Coke(tm))
1 medium-ish onion
2 carrots
1-3 chipotles in adobo (mmmmm)
2 limes
Holistically Measured:
garlic powder
onion powder
black pepper
salt
cumin (ground)
coreander (ground)
dark chinese soya sauce
dark rum (I love the Cap'n)
Equipment:
crock pot (big enough to hold it all)
spoon
tongs
fork
bowl (fer mixin!)
knife
cutting surface
glass
Prep time: 20 minutes if you have too much of step 1
Cook time: 12 hours (frozen roast); some number of hours for fresh meat.
Directions:
1) make yourself a rum and coke using one of the cans. Is that how much rum you normally like? Good, we're going to use a bit more than that for this recipe.
2) chunk onion, slice carrot. chuck into bottom of crock pot
3) nestle roast on top, pet it, call it George
4) in bowl: put in spices, bottle of chili sauce (yes the whole thing), mix it around a bit. If you're feeling adventurous, sprinkle extra spices on George; he'll like it, I promise.
5) juice limes, add to red mix; finely dice the chipotles, pick as many as volunteer for the project, remembering that the more the spicier; add to red mix to make it redder.
6) pour on soya sauce, enough to make the red sauce slightly change colour, whatever floats your boat
7) pour in some rum, more than you added to your rum and coke. If I were honest, I would admit to adding around 1/3 to 1/2 a cup. stir this in.
8) carefully add the other can of coke. this can get super fizzy and will look horrible, please trust it's there for a reason: awesome flavour. stir carefully.
9) pour over George, look at him revel, don't drool in the pot.
10) put crock pot on over low heat, for a good long while. My roast was frozen when I did this, and I let it go overnight (total 12 hours) and this was the juciest I've ever had it, and the most flavourful. Probably want to use less time if you start with raw meat. I'd say check shreddability at 3 then 6 hours. Meat should fall apart like similarly charged objects and feel succulent and juicy on the palette.
Serve with favourite form of carbohydrate.
Nom!
Please comment with any suggestions or updates! especially if you hit the perfect time for an unfrozen roast.
First Post!
Quick little obligatory: started this to make sure certain recipes reach everyone they can. Things I've tried and tested. Things others have tried and tested. Making sure there's a forum for this so they're not lost. For all my family and friends.
Love you guys, and happy fooding!
Love you guys, and happy fooding!
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