Warm Spinach and Bacon Salad

Friends,

Are you tired of salads being 98% lettuce and 2% toppings? Do you enjoy not eating like a rabbit? Do you actually like your salad with dressing on it, not on the side?

Then, rejoice! This recipe is for you. I can't stand salads that resemble a pale green head of lettuce. And they need dressing. It doesn't have to be a lot, but really, salads with no dressing are for pansies. 

Don't be a pansy-ass. You're better than that. 

This salad is filling and simple to make. Feel free to add in/ make substitutions for whatever ingredients you like. It's pretty versatile.

But for goodness sakes, keep the dang dressing. 

Warm Spinach and Bacon Salad

1.5 cups baby spinach, torn 

1-2 slices chopped and cooked bacon

1 hard-boiled egg, diced

4 cherry tomatoes, sliced

A handful of raw sweet onion rings (optional...but totally worth it)

1 tsp. extra virgin olive oil

1 tsp. red wine vinegar OR balsamic vinegar

Parmesan cheese

Fresh cracked pepper

Salt

1.)Place vinegar and olive oil in a small bowl. Add in desired amount of salt and pepper. Whisk mixture together and toss in the spinach.

2.) Cook onions in a small skillet until translucent and beginning to brown. Add into the salad.

3.) Add the egg, bacon, tomatoes, and desired amount of cheese to the salad. Toss to mix. Sprinkle with pepper and salt. 

Bacon Cheddar Chowder

Chicago gets cold. Like, I don't want to walk 5 feet out my door cold.  It can also be the kind of cold that is capable of freezing your scarf to your eyeball. 

But that's a different story for a different time.

So as the temperature begins the usual fall descent, I start actively searching for hearty soups and stews. It's my way battling Chicago's weather. I'm obviously a pacifist when it comes to protesting winter. Violence is never the answer, man.

I found this recipe and couldn't resist making it. Cheddar? Bacon? Potatoes? Yes, please. A big bowl of warm soup will consequently warm your soul-- that's just a fact of life. This chowder (or "chowdah!" if you're an East Coaster) makes a lot, so invite your friends over or freeze it for later. You know you're gonna need it.  

Bacon Cheddar Chowder

1 cup Corn Kernels (I use frozen)

1 whole Yellow Onion, Chopped

1 whole Sweet Red Pepper, Chopped

1 Tablespoon Vegetable Oil

14 ounces Beef Broth

1 whole Large Potato (cubed)

1 cup Milk

1.5 Tablespoons All-purpose Flour

1 Tablespoon Butter

3 strips Bacon, Cooked And Chopped

Grated Cheddar cheese, for sprinkling.

In a large saucepan, cook the onion and sweet pepper in vegetable oil over medium heat. When vegetables are tender, add the broth and potatoes. Bring to a boil and then reduce heat to a gentle simmer. Cover and let cook for 10 minutes. Stir in the corn and cook uncovered until the potatoes and corn are tender, about another 5 minutes.

In a small pan on low heat, make a roux by heating the butter until melted and whisking in the flour. Continue stirring until the flour is completely incorporated.  Slowly add in the milk, stirring until all lumps are gone and the mixture begins to thicken. Pour milk mixture into the corn mixture and continue stirring until the chowder is thick enough to coat a spoon.

Add the bacon. Stir in cheddar cheese. Add plenty of ground pepper.

adapted from: tastykitchen.com

Herbed Oven-Fries

If I were Super(wo)man, french fries would be my kryptonite. I have a serious weakness for these lovely little potato sticks. Finding the perfect french fry is one of my missions in life. That and, you know, saving the world and all that jazz.

Oh, and being BFFs with Hillary Clinton.

But fries don't have to always be fried. Well, they really don't have to be French either, but that's a personal decision for you "Freedom Fry"ers.

My point is, baking french fries (er, french bakes? I don't know.) is equally as delicious.  These potatoes smelled so good in the oven they made me lose my common sense. How? I was so anxious to eat them I forgot to pull the metal tray out of the 425 degree oven with an oven mitt.

Don't be like me. Maintain your common sense, and enjoy these fries immensely. You don't even have to feel guilty about it.

Herbed Oven Fries   Serves: 3-4


1 pound Russet Potatoes (about 3 potatoes)
2 Tablespoons Olive Oil
1 Tablespoon Red Wine Vinegar
1 teaspoon Thyme
½ teaspoons Parsley (or Any Herbs You Have On Hand)
Freshly Cracked Pepper To Taste
Salt To Taste

(The above seasoning units are estimates! I always just eyeball it.)

1. Preheat oven to 425 degrees F.
2. Slice potatoes into wedges to your desired size. For big potatoes, I cut each in half horizontally and get about eight wedges per side.
3. Place olive oil, red wine vinegar, thyme, parsley, and potato wedges in a large bowl. Toss to coat.
4. Spread wedges on a greased cookie sheet. Sprinkle with desired amount of salt and pepper. Don’t be stingy!
5. Bake for about ten minutes. Flip potato wedges and bake for another 10 minutes, or until tender and golden.

Whole Wheat Pasta with Mushroom Sage Sauce

Call your Mom.
Call your Grandma.
Call the Vatican.

This is big news, people. You (yes, you!) can make your own pasta with a grand total of 3 ingredients. Add Barilla to your list of people to call, and tell them they can keep their boxed pasta laced with corporate greed. Stick it to the man.

Or something like that.

This pasta works well with a lot of different sauces, but since my autumn cravings are now in full swing, I'm seriously loving the mushroom sage sauce. Feel free to get creative. Noodles are the blank canvas of the food world.

The food world (according to me): carbs, roasted veggies, cheeseburgers, and chocolate.

The recipe is fun to make and looks totally fancy. Oh, and it serves two people, so when you're on the phone with the Pope make sure you invite him over.

Amen.

Whole Wheat Noodles with Mushroom Sage Sauce

• 1 cup Whole Wheat Flour (Regular white flour is fine, too)
• 1 whole Egg
• ¼ teaspoons Salt
• 2 Tablespoons water
• 1 whole Portobello Mushroom, Cut Into Bite-sized Pieces
• 1 whole Small Onion
• ½ Tablespoons Butter
• ½ Tablespoons Olive Oil
• 10 leaves Fresh Sage, Sliced Into Ribbons
• 1 Tablespoon Parmesan Cheese
• Salt To Taste
• Fresh Cracked Pepper, To Taste

For the noodles:

1. Place flour in a large bowl. Make an opening in the center and crack an egg into it. Add salt.
2. Mix the egg and flour together with your hands. If the mixture is too dry and crumbly, add water a tablespoon at a time until the dough is firm. But be careful—too much water will cause it to become sticky.
3. Roll out dough on a large, flat surface until thin. Cut with a knife into desired sized strips.
4. Place noodles into salted, boiling water and let cook until they float to the top. Remove floating noodles with a slotted spoon and transfer to a serving bowl.

For the sauce:

1. Melt butter and olive oil in a frying pan over medium-low heat. Add chopped onion, mushroom, and sage leaves.
2. Cook, stirring occasionally, until the mushrooms are tender and brown, around 5 minutes.
3. Add mushroom sauce to the bowl containing the noodles. Mix. Top with salt, pepper, and parmesan cheese. Eat and enjoy!

Vodka Panini

If you are hoping for a recipe that goes a little something like this:
1.) Soak whole wheat bread in 1/4 cup Svedka. While waiting, go ahead and pour a little for yourself. 
...then you've got the wrong idea!

I named this a vodka panini because it uses (drumroll, please) vodka sauce, which essentially tastes like tangy tomatoes. 


Also, what other sandwich name has shock value? Turkey on white bread doesn't intrigue me too much. I did hear of a peanut butter and cabbage sandwich once, but that may just be a crazy myth. You know, like the Earth is actually round instead of flat. Pffff....all those space pictures were really done in a Hollywood studio, didn't you know?

......

Anyways, this sandwich is great because it uses up leftovers that are ready and waiting in your fridge. You don't have to use vodka sauce, any tomato sauce will work. The vodka is what makes this sandwich a bit different from the average panini. You can buy the sauce at any grocery store, and guess what, they won't even card you. ;)

Vodka Panini

• 2 slices sandwich bread
• 1/2 cup cooked and shredded chicken
• 1 T vodka (or any tomato) sauce
• 1 slice mozzarella cheese
• Butter
• Handful of spinach, torn

1.) Place cooked chicken in bowl and shred with a fork. Stir in vodka sauce and pepper, if needed.
2.) Butter bread on the outside (where it will be grilled).
3.) Place spinach, chicken, and mozzarella on bread. Grill in small skillet* over medium heat until cheese is melted and bread is browned.
*I use a George Foreman grill to make those nice panini lines. You could also use a grill pan.

Coconut Pie

I've never quite understood the phrase "easy as pie." In reality, pie isn't all that simple to make. You have to make the crust, concoct a filling, flute the edges, make sure it doesn't burn, etc, etc...  However, this coconut pie truly lives up to the popular expression. There's only a few ingredients and takes just minutes to whip up.

But, oh Lordy, it's ugly.

I feel I have the obligation to be honest. Just call me the Abe Lincoln of the cooking blogosphere.

I took it out of the oven and immediately thought I'd made some sort of mistake. Almost like the time I wore a sparkly gold top on a field trip to tour a state prison. Bad idea. 


The pie's topping was crispy and golden brown, but the bottom was...gooey. It made me nervous for two reasons: (1.) The recipe calls for two eggs, and (2.) I was serving it to my roommate's visiting sister that I'd just met.

Nice to meet you, Julia! Welcome to our apartment. Here, have some poisoned coconut pie. 

I scooped out a piece on to a plate, then proceeded to dump it in the trash. It was a failure. A miserable, hash-brown resembling failure. My other roommate, who I'm convinced would eat a toad's eye, ate the first piece and really liked it. Turns out I was too antsy to eat the pie. The trick is you must let it cool down and set before eating it. And then it's wonderful. Like magic. I thought about that pie the rest of the night, and considered eating it for breakfast because, you know, coconut is a nut, right? Healthy!

Coconut Pie        Serves: 8
2 whole Eggs, Beaten
1 cup Sugar
3 Tablespoons Butter, Melted
1 teaspoon Vanilla
1 cup Milk
4 Tablespoons Self-rising Flour Or Bisquick 
3-½ ounces  Sweetened, Flaked Coconut

Combine all ingredients in a medium bowl and mix well. Pour into a 9-inch buttered glass pie plate. Bake at 350 F for 30 minutes. Broil for 2 to 3 minutes if you want the top toasty.


Recipe from: http://tastykitchen.com

Spicy Chile Chips

Let's cut to the chase: tortilla chips rock. They're awesome on their own or swirled into dips. But we're going to take a lesson from Emeril and "kick it up a notch", baby!

The usual characters take part in this recipe- tortillas, olive oil, and salt. Always good. We're also oven-baking these puppies because frying food just ain't my thang. And to make Mr. Lagasse proud, we're adding chile powder. 

Spice makes everything nice. 

Who coined that phrase? Aristotle?

You can adjust the seasonings to however spicy you would like the chips to be. I personally like mine on the picante side. What can I say, I'm just a spicy lady. 


Spicy Chile Chips          Serves: 2 
2 whole Flour Or Corn Tortillas
Olive Oil
Chile Powder
Salt

1. Preheat oven to 350 degrees.
2. Slice tortillas into eight wedges each and place on an ungreased baking sheet.
3. Brush the wedges with a bit of olive oil, maybe around 1/2 tablespoon. They don’t have to be well-coated.
4. Sprinkle chile pepper and salt on top. I didn’t put specific measurements because it really depends on how spicy you like your chips. Personally, I’m pretty generous with the chile powder.
5. Bake for 6 to 7 minutes, or until golden. Start checking the chips at about 5 minutes, because they can burn fast!
6. Enjoy with any dip of your choice!

Pizza, recreated as "Cheapza."

Pizza and college. They go together like PB&J, America and democracy, and Lucy and Ethel. I'm pretty sure there's some sort of cheese/dough-aptitude test on college applications, but what do I know? I'm just an old-fart Junior. Things change.

What doesn't quite go together is pizza and a college budget. Also, pizza and your current wardrobe. That relationship is more like oil and water.  Your wallet gets skinny and, well, the "freshman 15" is very real, people.

The answer? Cheapza.

ps- I'm really proud of that play on words. Evidence of a college education at work. 


This pizza (GASP) doesn't use pizza dough. And it's not because I'm on a low-carb kick. Carbs make my world go round, dude.

The crust is actually a tortilla. You could use pita bread as well. Feel free to get creative with the toppings, too. I like to use tomato, spinach, and mozzarella. Mmmm.

Excuse me, but I'm starving.

Spinach and Tomato "Pizza"

• 1 whole Flour Tortilla
• 1 whole Tomato, Sliced
• 10 leaves Spinach, Torn
• 1 slice Mozzarella Cheese
• 1 teaspoon Parmesan Cheese
• Olive Oil
• Salt
• Pepper
• Italian Seasoning

1. Preheat oven to 350 degrees.
2. Drizzle a bit of olive oil onto the tortilla. Layer on spinach and tomatoes. Sprinkle with desired amount of salt, pepper, and Italian seasonings.
3. Place in the oven for about 7 minutes, or until the edges of the tortilla start to brown.
4. Pull the pizza out of the oven and add the mozzarella and parmesan. Bake for 3 to 4 minutes, or until cheese is melted and bubbly. Season with more salt and pepper, if desired.

Quesadillas- Fall Style.

Ahh, quesadillas. The mexican version of a grilled cheese sandwich. But this quesadilla strays from the traditional ingredients typically stuffed into them.  The tortillas are still there, so don't worry, 'cause what's a quesadilla without those circles of flour-y goodness?

Just a boring sandwich, man.

Since it's October and apples are a-plenty, why not get creative? Saute the apples with some butter and a few slices of onion, put in on a tortilla with sharp cheddar cheese, and grill.

Some people don't like sharp cheddar because it's strong, so feel free to use whatever cheese you want.  But I can handle my cheese.

This dish is cheap, too. I bought an entire package of 12 tortillas for a dollar. And apples are usually on sale this time of year because there's so dang many.

It's good, it's different, looks fancy, and no one has to know you're a cheapass except for you. Let that put a little skip in your step.

Cheesy Apple Quesadilla      Serves: 1

• 1 whole Apple, cored and sliced
• 1 slice Sharp Cheddar Cheese
• 2 pieces Flour Tortillas
• 1 bulb Shallot (or a few slices of onion)
• 1 teaspoon Butter
• 1. Dice shallot and cut apple into thin slices. Pieces of apple that are too thick will make it hard for tortillas to stick together. (I actually only use about half of a small apple for the quesadilla and eat the rest as a side dish.)
  2. Add butter to a skillet over medium heat. Add the apple slices and diced shallot.
  3. Cook for 2 to 3 minutes, or until shallot is brown and apple slices are soft.
  4. Place apple and shallot mixture on one tortilla. Lay on the cheese and top with the remaining tortilla.
  5. Place the tortilla back on the skillet for around 2 minutes per side, or to the desired crispness.
  6. Slice and dip in whatever sauce you like! Mustard, sour cream, or plain yogurt are all very good.

Spiced Pumpkin Soup

I love soup. So simple, yet so good. And you can practically put anything in soup. Egg noodles? Go for it. Leftover veggies? Do it. Chicken? Yes. Raspberry cheesecake? Oh, um, that's gross.

I love pumpkin, too. Maybe it's because of my love for Charlie Brown.

That's why spiced pumpkin soup is one of my favorite soups. It marries two of my favorite foods into a superb bowl of awesomeness, and I think it is one marriage that really has a chance of surviving America's high divorce rate.

I use canned pumpkin because I'm lazy and don't feel like going all "Martha Stewart" and roasting my own. But if you're feeling particularly domestic and want to flaunt your overachiever skills, buy the small (not Jack o' Lantern) sized pumpkins. They're sweeter and won't be stringy and grody.

Grody: (noun) disgusting, gross, or just plain unappealing.

Make this soup sometime soon! The recipe is ridiculously easy. It'll make you feel all fall-ish and want to watch "It's The Great Pumpkin, Charlie Brown." Your stomach will thank you.

Spiced Pumpkin Soup with Melted Butter      Serves: 3-4

• 1 can Pumpkin Puree (not Pie Filling)
• 2 Tablespoons Butter
• 4 cups Chicken Stock
• 2 teaspoons Sugar
• Salt And Pepper (to Taste)
• Allspice, To Taste
• Cinnamon, To Taste

1. Place chicken stock and pumpkin puree in a large saucepan on medium heat.
2. When stock and pumpkin are heated, add in sugar, a dash of salt, and a dash of pepper. Let simmer for a few minutes.
3. Once heated through, ladle into individual bowls. Drizzle with melted butter, allspice, and cinnamon. Check seasonings. Add more salt and pepper, if desired.

Breakfast: Not Just a Cup of Coffee.

Breakfast is important. Just ask Tony the Tiger. And I find it very hard to focus when my stomach actually sounds like a tiger.

Now that we're entering the cool months, I've decided to post my (current) favorite recipe for oatmeal. It's especially delicious if you're freezing when you wake up...Unless you go to school in a warm climate, then I envy you. Stop reading this post and go have a pina colada or something. Yeesh.

This isn't your average oatmeal. It has a secret ingredient. Feel special when you make it.

That's what I do: build self-esteem through oatmeal.

Enjoy!

Coffee Creamer Oatmeal        Serves: 1

• ½ cups Old Fashioned oats
• 1 cup Water
• 2 Tablespoons Blueberries-- Or Any Fresh/dried Fruit Of Your Choice
• 1 Tablespoon Coffee Creamer--I Use White Chocolate Coconut Or French Vanilla
• Dash Of Salt
• Granola Cereal Or Toasted Nuts, To Top

1. Place oats and water in a microwave-safe bowl and heat for about 1 minute 30 seconds.
2. Stir in blueberries, coffee creamer, and a dash of salt.
3. Top with a sprinkling of granola cereal or nuts.

Getting Things Started

This blog will be entirely devoted to simple, quick, and cheap meals college students can easily prepare. Why, you ask? Well, as a current college student, I find cooking to be somewhat relaxing after a full day of debating the ethics of Al-Ghazzali and studying the details of a capitalistic society. Not to mention I like knowing the ingredients I'm adding to the food that powers my body. Oh, and your mom will be super impressed.

College "cooking" does not have to consist of Easy Mac, frozen pizza, ramen noodles,...you get the picture. Trust me, that stuff gets really old. And I'm also pretty sure your sodium levels are comparable with that of the Dead Sea after ingesting it. (I took Anatomy 101, so my sodium knowlege is totally legit ;-) ).

With these thoughts in mind, I will do my best to offer advice to all you budding college culinarians. You CAN cook meals that do not consist of pasta and jarred tomato sauce every night. (Although it is a delicious option every so often.) So let me cook up (ha) some of the best and brilliant advice from my collegiate brain, and let's break through the college food stereotype!

Kat