Naan Pizza

I mean if you couldn't tell already from the title of this post, I recently made naan pizza and not gonna lie it was one of the most delicious dinners I have ever cooked myself! It was definitely one of the most simple recipes I have ever created and I definitely think its possible to recreate in any college kitchen! Its filling, a great way to clean your vegetable drawer and absolutely deeeeelicious!

Ingredients
Naan (or flatbread)
pasta sauce (any kind just not alfredo)
cheese
any veggies you like on pizza


So make sure you cut up all your vegetables and have them ready to go. Grease your baking sheet and place your naan on it and have them in the oven for 2 minutes on 350 degrees. Just to defrost it and to get it crispy before everything goes on. Then just make it like any other pizza... add the sauce, put your veggies and then add your cheese! I love biting into pizza and having vegetables come with the cheese and not all of the entire top coming off. Pop it back in the oven for about 6 minutes on 350 degrees and then make sure to check on it. If you like your cheese a little crispy then put your oven on broil for two minutes and then make sure to keep an eye on it! I love putting hot sauce on my pizza so definitely keep that on side ready to go for you once you put your pizza on the plate! Let me know how you make yours! The pictures I have are my pizza and my roommates pizza!

Chobani Pancakes

I guess it's safe to say that some things are worth waiting for. After a difficult spring semester of a lot of personal, social, and educational developments - we are back in business. A hungover Saturday morning, a necessity for breakfast and some random cravings brought this delicious recipe together. Its a very classic breakfast necessity but with a sophisticated twist. I guess you could consider my roommates and I some broke college students without the bare necessities in our fridge - milk, and eggs. Chobani pancakes are a great way to kick start your morning, not only can you make delicious fluffy pancakes but you can also add some protein to your breakfast where you might not have thought of it before.

Follow through with any other box mix but don't add the milk or the eggs - add water and a carton of whichever Chobani yogurt you think would be the most delicious. For my roommates,  I used blueberry and strawberry Chobani (in separate batches) and it worked out super well! They are a little less sweet so you might need to add on some syrup on top.

Ingredients
Pancake mix
any flavor of Chobani yogurt
water






In a bowl mix together the pancake mix, your flavor of chobani and water. Make sure the batter is a liquid consistency where you can still be able to pour it onto a hot pan but not liquid where its like running water. Make sure your pan is on medium heat, where you hear a sizzle when the batter hits the pan. Make sure you keep an eye on the pan so it doesn't burn the pancakes! When you start to see air bubbles form on the top of the pancakes, its time to flip! Make sure you are using a greased spatula so you can flip the pancakes properly without ripping them or breaking them in the middle. Enjoy your breakfast and I hope it was delicious as mine!

Sweet and Spicy

One of the my most favorite things to eat, ever is dumplings. And I have always wanted to make them, just never had the time or understanding of how to do that. So yesterday, doing one of my most favorite things in the world (grocery shopping), I found won-ton wrappers and decided to just go with it. Whats the worst that happens? They taste terrible and I pretend like this whole little shenanigan never happened... BUT! These happened to be a HUGE success. Like I was beyond belief proud of myself (and so was my family) So here I am, sharing my very own Christmas miracle of sucessful dumplings

Ingredients
1 lb firm tofu
2 large carrots (to be diced/shredded)
2 green peppers (whatever colors you pefer)
1 package of wonton wrappers
1 bowl of water
a vegetable steamer/some sort of steamer
a teaspoon grated ginger
soy sauce
mandarin sauce
siracha sauce
brown sugar

Start off by cutting down your vegetables and tofu, you want to get them pretty small in diced form or pull out your food processor and pulse about 2 times to get a great consistency. Mix together all your vegetables, the soy sauce, siracha sauce, and grated ginger and make sure everything is properly mixed. Make sure to give it a taste, see i
f you want to add any more sauces or more vegetables.  On a flat surface that is absolutely clean, lay out a won ton wrapper and spoon about a teaspoon of the filling. Dipping your finger in some water, spread the water along the edges and then close it into a triangle, then wrap the edges together as if take the edges of the triangle and folding them inwards to so they are hidden when looking at the dumpling. In your steamer, place your dumplings separately so they don't stick together from all the moisture. 

For your dipping sauce, take about 2 table spoons of brown sugar and the same amount of soy sauce. Add about the same amount of water to dilute the mixture a little bit, and then add a little bit of siracha. The dumplings should be a little spicy, and the sauce should be a little sweet - they will compliment each other very well :) 

Thanks for Apples

I guess it's safe to say I am one of the worst bloggers that bloggers have ever seen. I'm sure I could easily line up my list of excuses ranging from being a junior in college, to having a life, to just being plain old forgetful but that doesn't change the fact that I'm still here, I still love to cook, and I will still be sharing my love with everyone who is willing to read this.
I go to one of the greatest universities in the country, where we are profoundly known for several different things - one of them, I am most proud of. I go to a school where we spend half our academic year, working to help find a cure for pediatric cancer. Penn State THON one of the first reasons why I love my school as much as I do. There is nothing bigger in my life than philanthropy, and as I sit here trying to describe to you THON - I already have tears in my eyes (#sappy). I was honorably selected this year to be a member of a Finance Committee (shout to my FINEants) and for my very first not-Indian thanksgiivng, we had a potluck.
What could be more thanksgiving than apple pie? But really, what is more thanksgiving? So I looked up some simple recipes, and kind of eye balled my own measurements and threw this bad boy together... and it turned out pretty well for my first apple pie!

Ingredients
4 medium sized Granny Smith apples
3 tablespoons cinnamon
1 tablespoon nutmeg
9 tablespoons sugar
1 stick butter (total)
1 cup all-purpose flour

Preheat your oven to 350 degrees, please. Then dice up your apples, however you want them to be. I chose to do small dices, you could do slices, medium dices - anything you want. Just remember, the bigger the pieces the longer it is going to take to soften up in the oven. Melt about 3 table spoons of butter and in a bowl throw together the cinnamon nutmeg and sugar and add in the butter. Pour this mixture over the apples and mix it around. Enjoy that smell, just embrace it, because it is glorious. In your pre-bought pie crust, neatly place the apples. Try to keep it even as it will help in the timeliness of the cooking process.
Pop it in the oven preferably on the lower shelf, set your timer for about 12-13 minutes and check the apples for softness. You want them to still have a little crunch because you will still have your buttery topping to place on top which will allow the apples to keep cooking. While your pie is in the oven, start up on your buttery topping.
In a bowl, add in the flour and make sure you are keeping watch. You may have to lessen it a little bit if you don't want a lot on there. Melt your butter and using your hands, mash the flour and the butter together. Again, you may need to keep an eye how much more or less butter you need. Mix it around and add in your sugar; the whole mixture should be fairly crumbly but able to hold shape if you were to just grab a handful and ball it up.
Check your pie! Don't let that crust get too brown, and take the pie out and sprinkle your topping on top. Let it be as even, or uneven as you want - whatever works for you. Pop the pie back in the oven, this time TOP SHELF! Get some browning action going on, and about 8-10 minutes later - you'll be smelling the amazingness of a homemade apple pie.

Feel free to serve with vanilla ice cream, whipped cream, or even cool whip or just by itself which is also pretty damn delicious.
 

Quinoa goes South West

As I write this post sitting on my deck, swatting the flies and enjoying my moms ice cream cold coffee creation I can't help but think about what my summer would be like if I wasn't at home. But nevertheless, I am thankful for being able to enjoy time with my family and home friends before running back to the hustle and bustle of school. As crazy as it sounds, I have been home for 2 months already and I still have another month and a half to go before returning back to Happy Valley...and I am 100% okay with spending each and everyday in suburban town that I have grown up in. Recently, my mom and I have decided on trying new things and making my dad the guinea pig. Our most recent adventure was the inspiration for this post: southwestern quinoa. This recipe hid the secret ingredient, which I hope you were able to guess by now in a way that made my entire family emjoy taking this risk. This yummy casserole not only encompasses things that are common to southwest flavors like beans and onions, but asks you to throw in some cumin and cayenne to take it to another level. Take a chance with this safe but risky dish because I promise - you will not be disappointed.

• 1,5 large cloves garlic, minced
• 1/2 onion, minced
• 1 jalapenos, seeds and ribs removed, minced
• 1 tablespoon oil
• 2½ cups cooked black beans, rinsed
• 1 cup vegetable broth
• 1 cups cooked quinoa
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon chili powder
• 1/2  teaspoon cumin
• 2 bell peppers, diced (mine were red and yellow)
• 1/2 cup shredded Mexican cheese

Follow the procedure on the quinoa, it may seem a little confusing but just try and play along

see how fluffy they got? just like rice!

dem beanies!

Keep a little bit of water handy in case you realize you need to add - its going to take about 15-17 minutes for the quinoa to get where its supposed to be but in the mean time... cut up your peppers and onions and garlic. In a small pot throw in your garlic, and onions and get that aroma filling your kitchen. Then add in your beans and veggie broth and let them soak up and boil down until you have a very small amount of liquid left. In another DRY pan throw in your peppers - you are going to dry roast them. Just put them all in there once the pan is about medium-high heat hot and let them sit for about  3 minutes and then give them a quick toss and let them sit for another 2 minutes or so. Once the quinoa has cooked you want to do the same thing to them in a different pan - that will be a little harder and take a little longer as the quinoa was previously wet. While you do this, add in your spices - salt, cumin, chilli powder and cayenne pepper. Toast them all in and make sure everything is well mixed.

In a preheated oven at 375F, foil the dish for the first 20 minutes and then take the foil off and leave it in there 10 more minutes. Serve HOT with chips, tacos, anything you'd like! :)

 

Tie Me a Shoe? I mean...Tiramisu

My addiction to the Food Network and other culinary related programming has only grown since the school year has ended and I have been home. Not only have I realized how much I love American cooking shows, but I love Indian and Spanish (lolz 10+ years of Spanish coming in handy) programming as well. When I turn on the TV, the first few channels I visit are those that host my favorite cooking shows. Recently, I was watching Bobby Deen's show entitled Not My Mama's Meals - a spinoff of any show Paula Deen has ever hosted. (Bobby is the son of the infamous Paula) He manages to mimic his mothers recipes in a much healthier and modernized fashion. 
In this episode, Bobby took his mothers tiramisu recipes which uses more than 1 cup of sugar and multiple eggs and made it his own by lowering the amount of sugar and removing all eggs. I love this; being a vegetarian household that also does not allow eggs through the front door - its a struggle sometimes to make a dessert or any dish that requires egg substitution because the it just isn't the same.
So I used this recipe as my inspiration even though I changed some stuff around to make it work for those who would be eating it: my family!

• 8 ounces low-fat cream cheese 
• 4 ounces mascarpone
• 1/3 cup sugar
  
• 1/4 cup brown sugar 
• 2 ounces semi-sweet chocolate (pref in chips or coin form)
• 1/2 teaspoon vanilla extract
  
• 2 dozen ladyfingers
• 1/2 cup heavy cream (to make whipped cream)
• 2 teaspoons espresso (for the whipped cream

 Make sure all of your ingredients are at room temperature (besides the heavy cream because thats just nasty). In a large bowl mix together your cream cheese, mascarpone and sugars all together. In order to melt the chocolate, you can either throw it in the microwave or create a double boiler. I made a double boiler just so that I could properly watch the chocolate melting. In order to make a double boiler have about half a cup of water in a pot and have your chocolate in a bowl on top - let it melt on its through the heat coming from the boiling of the water, keep the heat low. While that continues to happen, make sure you grease your pan or whatever dish you are choosing you use. Since you are not baking this dessert, it doesn't make a huge difference as to what pan you are using. Then you can start layering the first layer of your lady fingers, make sure it is even as this will make it easier when spreading the filling.

After incorporating the chocolate into your cheese and sugar mixture, don't forget to add the vanilla extract! Once everything is ready, start layering the filling on top of the lady fingers, then continue the second layer of lady fingers and the second layer of filling. Make it as clean or as messy as you want it to be, it will still taste delicious - I PROMISE! Keep the tiramisu in the fridge overnight or for at minimum a few hours for everything to soak in and firm up. The whipped cream is totally optional but there is a little less sugar in this dessert than normally expected of desserts so I decided to make it. Using 1/2 cup of heavy cream and a hand mixer, just whip. Whip it until you can create peaks or take a spoonful and flip it over - if it doesn't fall or slide off - you have made a great whipped cream! I added some espresso to mine to make it more coffee-like as a typical tiramisu is.

 I hope everything works out for you and whoever you feed it too loves it as much as my family did! Happy cooking! :) 

A Bit of Everything

Adaptation is one of my fortes, but change is not. I hate change; it makes me anxious and nervous and now, I have a pit in my stomach just talking about it. But sometimes, change can be worth it. Moving out of my first apartment, saying goodbye to some of the people that have made my first two years of college as amazing as they were, and spending my first summer at home in 3 years has been the assortment of things I have been doing this week.
As cheesy as it sounds, this dish is kind of like a mix of my feelings this week... something new, something old - just a bit of everything. I think I tend to eat my feelings, not in quantities but definitely in tastes. Chinese food is my comfort food (besides Indian... #DesiPride), so the minute you hand me a bowl of noodles - I am a happy girl. Throw in some vegetables and tofu - I am a happier girl. I made this dish for my parents, and it was a hit in the house; I used spaghetti as my noodles, household vegetables, and a new twist on cooking tofu.

Ingredients
1 container of extra firm tofu
2 bell peppers (same color, different, whatever floats your boat)
1/2 onion (red or white, whatever floats your boat)
12 baby carrots
1 can of baby corn
1/2 a head of broccoli

Marinade
1/4 cup Soy Sauce
2 hefty tablespoons Siracha sauce
1 teaspoon chopped garlic
1 teaspoon of sesame oil
2 tablespoons lemon juice
3 tablespoons brown sugar

The first and the hardest part about handling tofu is making sure it is not as wet and water-filled as it is when you first take it out of the package. After removing it from the package, make sure you have drained all the water out and then you can begin to cut it into triangles/squares however you chose. Using either multiple paper towels or 1 cloth kitchen towel - lay your tofu pieces on top of this surface. Then cover it with another of the safe surface. Press down LIGHTLY! Make sure you are not squeezing your tofu, but you are just giving it a nice big hug to let out whatever water may still be in the situation. Let your tofu friends, sit and hang out (aka dry out) for a little bit while you can move onto making the marinade and cutting the vegetables.

Cut the vegetables however you want and make your marinade. Make sure you have let your tofu sit for at least 30 minutes. In an IRON skillet that is preferably FLAT (to make it easier for you), without adding any oil or butter, take your pieces of tofu about 5 to 8 at a time and place them on your skillet.
Keep the heat pretty low, and using a spatula you want to just pat down on the pieces - make sure you can here them sizzling. This is helping your tofu pan-sear in its own water; this will help make the tofu soft and chewy and absorb your marinade more. Flip and make sure to do both sides. Your aim is to get something close to a golden brown.
Once you complete pan-searing your tofu, throw them into the marinade and let them sit until the very very last second. In another pot, get your spaghetti going! Thats the easiest part of this whole process; you really can't mess up pasta...

And in one third pan... throw in some garlic and your cut onions and let them sizzle and enjoy themselves for a little bit. Throw in your peppers and carrots and baby corn and let them hang out and join the party. Then at the very last minute, add in your broccoli.

clearly I missed some veggies

Make sure you don't forget about your pasta in all this veggie madness!  Drain your pasta, and throw in into the veggie pot and mix it around lightly.

Add in your tofu, along with the marinade and let everything sit at about medium heat, letting things quickly mingle together, tossing it around and making sure the vegetable and the noodles get a bit of everything.

If it isn't spicy enough, make sure to leave some Siracha sauce at the table for anyone to add in some more spice. Enjoy :)

A Little Homemade

I think I have successfully been awarded the position of worst blogger ever. Who takes 3 months to write a post? Apparently its me. Well my apologies to everyone who is out there and takes the time to read my blog (thank you!) but I PROMISE, with summer rolling around and nothing else to do but eat - you will be seeing plenty more posts!
So whenever I get a little homesick, I think of something to make that I often eat at home. I am a huge fan of Lipton/Knorr Pasta packets, but I know that spending that $1-$1.29 can easily be avoided by me making a meal at home. This little dinner adventure was my little homemade take on cheddar broccoli pasta. With a little insight from my mom, I made something pretty damn close to what this packet entails.

Ingredients
1 Head of fresh brocolli
1 half pint of whipping cream
1 package of shredded cheddar cheese
a handful of penne or elbow pasta
2 tablespoons butter



















In order to make this process go by a little quicker, the first thing you definitely want to do is cut your broccoli into small pieces. It doesn't really matter what size you make them, as long as you have a pot big enough to quickly steam them. Cut them up, and throw them in a pot with some hot water and put a lid on it - keep the stove on medium as all you want to really do is soften them up but not lose any of the color or lovely nutrients. Keep an eye on them, they won't need more than 5-7 minutes! Moving on, throw in your pasta as usual following the direction of the box - keep checking on it because no one likes mushy pasta. In another smaller pot or saucepan, melt down the butter a little and just make sure the pot is coated - you don't want to burn anything. Throw in some of the whipping cream and add the cheese. KEEP STIRRING! The last thing you need is your cheese to be stuck to the bottom of the pot! Keep adding the cheese until you have a good consistency, and if you think you are getting too cheesey (which I don't even think its possible)  add a quarter sized amount of the whipping cream if you really need it.
Finally, once all your components are done - make sure you have drained and let the broccoli cool for a little bit and the same thing with the pasta. You can either put it all together in the bowl you plan on serving it in, or put it all together and toss it around in the pot that you had originally made the pasta in considering size.
Let me know how it goes, what you add and what you change and how you like it! :) happy eating! 

Strawberry Lime Lovin'

Happy belated holidays to all of my readers! I just finished my first semester of sophomore year and had a great 2 week break at home. Although most people at PSU would say the break was too short, for me - it was just perfect. It was enough time to see family, friends and the people who matter as well as enough time to lounge, bum and contemplate the meaning of life. Although I did not cook too much during break and mainly tried to feast on my moms delicious home cooked meals, I did have time to make several desserts. This dessert, inspired by something I saw on Giada At Home on the Food Network (aka my second favorite show on the channel). My dad is a huge dessert person, and recently we've been trying to get him onto a more healthy lifestyle. He has always been the one to push us ahead in line for seconds for dessert because he says those are the little things in life we should enjoy.
This recipe was super simple and I thought of it on the drive home from a grocery trip with my mom; with just 1 store bought ingredient this will be something you adapt to make for any season!

 Filling portion:
1 tablespoon sugar
1 lime (for zest and for juice)
2 tablespoons water
8-10 strawberries (diced!)
1 jam packed tablespoon of orange marmalade

Topping:
1 1/2 cup oats
3 tablespoons brown sugar
1 table spoon melted butter
1 Graham cracker pie crust or these ingredients for 3 mini-pies.

In a small saucepan, add the water and sugar and bring it to a boil - you are trying to make a simple syrup to add a little sweetness to the strawberries. Once this is at a boil, add the lime juice and the strawberries which you have diced up and then add the orange marmalade. Once they begin to bubble a little bit, take a taste and see if you want more sugar or more orangeness or more strawberries or if everything tastes good. Now, at the last minute add the lime zest! You want it to be in the strawberry "compote" long enough to infuse its flavors, but short enough so that the zest is still bright green like its original color. Take a taste and make sure these flavors have had enough time to mingle with each other, and turn off the heat letting the mixture cool. Before you begin to make the topping, preheat your oven to 350 degrees! For the topping grab a food processor or if its easier, just do a rough chop of the oats and add in the brown sugar mixture and make sure they are at the same size pieces. Melt the butter as your binding agent so that the sugar melts a little and sticks to the oats because the topping will become crispy but sweet all at the same time.
Fill the pies with the strawberry "compote" and then top it off with the oats mixture and send them into the oven for about 7-9 minutes, just until the brown sugar starts to darken on the top.

Eat them hot, thats the best part! Enjoy :) and let me know what other kinds of fruits you use!

Mint Magic

Happy Thanksgiving! I hope you all have some great food this holiday season, because besides the sleeping and being with family - that is the best part! So I started my holiday eating festivities a little early, but I promise I didn't go too crazy! This recipe is a great theme for this wonderful holiday season, it is warm and melty at the same time. I tried to use a classic recipe and then add in my little twist... and surprisingly, it worked! A lot of holiday season cookies call for peppermint extract or some sort of weird things that you can really only use once a year at max... my twist was something you can find year round and I know my family would eat even if it wasn't the holiday season.
Ingredients:
2 2/3 cup all-purpose flour
1/2 cup white sugar
3/4 cup brown sugar
1/2 cup melted/liquidy butter
1 teaspoon baking soda
1 teaspoon baking power
2 teaspoons vanilla extract
a HUGE handful of chocolate chip (whichever kind you want, I happened to use semi-sweet)
a HUGE handful of mint M&M's
*you might need a little milk to make the dough a little firmer, but definitely eyeball how much you'll need - I used about 2 teaspoons*

Preheat your oven to 350F and while that is going, get your butter in a bowl and throw it in the microwave to melt it down a little. In a large bowl, add your two types of sugar and then slowly start to add in your butter. Add in the vanilla extract.. and first, take a second to smell the mixture because that is actually liquid gold - I wish you could just eat that smell. Then add in your baking soda, and baking powder. Mix all that together and then start adding in your flour. After adding about half of it, make a judgement call on whether or not you are going to need the milk or not. Then continue adding in the flour. Once its all added, make another judgement call whether you need milk - you do not want a runny dough - these are cookies not cupcakes. But you want a dough you can play with in your hands without it being rock hard.
Once everything is mixed in to your liking, add in the chocolate chips. Feel free to break up the m&ms whether you use a spoon to just mash them around or throw them in a food processor really quick. Throw them into the mix - before you start making your balls for your cookies make sure your cookie sheet is greased!!!! Grab a glob of dough and go to town, make them as big or as small as you want for these cookies... just make sure you have enough chocolate and mint in each one :)
Set them in your oven at 350, for about 8-10 minutes - make sure to check on them! If you want gooey cookies, pull them out at around 8-8 1/2 minutes.. for crispier ones, wait until the 9 minute mark and then leave them out on a rack to crisp up. 

American Desi

Happy fall! It is officially feeling like fall around Happy Valley; the trees are looking bare, the wind is picking up and the amount of girls wearing uggs holding Starbucks cups has risen significantly (no shame, I am one of those girls). A week ago as per a bonding activity with one of my e-board members - we decided to go a little crazy. A huge part of my life at Penn State is the South Asian Student Association. Not only have met some of my best friends through this organization, but I have received the most amount of requests for the link to my blog. Jason (shoutout!), is one of the events chairs on E-board with me this year and for our bonding date... we decided to get a little taste of both worlds.
After showing everyone in the board my rainbow cupcakes (sorry guys, those were before I had a blog), everyone was entranced. Jason and I decided we were gonna show everyone how a bonding date should really be - and make cupcakes for everyone. Little did we know, our rainbow cupcakes were going to turn into India cupcakes...just because Jason was very excited by the fact that the box of dye said that 52 drops of yellow and 4 drops of green made orange.
Although we took the easy way out and used a box mix... the pictures are definitely worth looking at!

Ingredients:
1 box mix of vanilla cake (you want white batter so you can dye it!)
-follow the instructions according to the box. If you are vegetarian (whaddup!), feel free to add yogurt, diet soda, or apple sauce instead of the eggs to keep the cuppycakes moist.

In order to dye the cupcakes, grab some food coloring at your local supermarket. It doesn't need to be anything fancy, just your ordinary primary colors. Using plastic bowls or cups, anything that you don't mind throwing away - portion out the batter to however many colors you want to make. Go crazy. Add the dye, mix away and just see what colors you can come up with. 

a little dye crazy..showing off our India pride, in a delicious little cake.

Chocolate Oatmeal Cookies

Well hello hello everyone! I know my blogging has been terribly out of whack and I do apologize.. the amount of responsibilities I have taken on this semester at school is a little ridiculous, but so far I love every minute of it. My roommate and I decided to have a little girls afternoon after realizing how much we miss baking and just doing absolutely nothing. These cookies allow us to break neither one of us dietary restrictions since she is gluten-free and I am vegetarian. These cookies are just a product of that - although we only made enough for us to enjoy (about 6).. you can easily bump up the recipe for you to feed several more people! This warm, gooey cookie is just what you need after a stressful week of classes, exams, and people. The recipe is as follows:

3/4 cup rolled oats
2 tablespoons of melted butter
3 tablespoons room temperature milk
2 1/2 tablespoons white sugar
1 tablespoon brown sugar
1/4 teaspoon of baking soda
a handful of chocolate chips











Since we had rolled oats, we thought it might be easier to throw the sugar and oats in a blender and get them to a more powdery state. After that we just slowly added the melted butter and milk, just to make sure the mix wasn't too wet. Preheat the oven to 350F and make sure you grease your pan! The cookies were SUPER quick and only took about 6-7 minutes to be crispy on the outside and gooey on the inside (aka peerrfeccttt!!)

make sure you space them apart, no one wants conjoined cookies!

Stir Crazy

I might be one of the worst bloggers that the blogging world has ever seen. After finishing my summer at Penn State, I was home for a short but sweet - 13 days. I spent some fantastic days with my family and friends, celebrating some religious holidays as well as the most important day of the entire year - my birthday. After finally returning back to State College to kick off my sophomore year, moving into my first apartment and just everything - I have finally found the time to really sit down and blog. My roommate and I have done our fair share of cooking in the short weeks that we have been in this apartment. We've had our goods and our bads, and just 1 short circuit. (Note: usually using your microwave and your toaster at the same time... isn't a good idea)
But finally, here is my post. On a Thursday evening, we decided to do a clean house. Whatever veggies we had in our fridge that we deemed appropriate for the stir fry we were planning on making.


We used a whole lot of ingredients/ vegetables including:
green beans
squash
zuchini
corn
baby carrots
onions
garlic
yellow pepper







For the sauce:
seaseme oil
chilli sauce
soy sauce
chilli garlic sauce

Cut up these vegetables in whatever shape or size that you think is best. We just did whatever was quickest, we were actually starving. In a medium skillet, heat up some of the seaseme oil and add in your chopped garlic. Let it start to splish and splat before you had the onions. You want the garlic to really cook out and then add the garlic and sweat them out. Make sure the onions are caramelized and then add in whatever vegetables you want in whatever order. We added them in batches so that we could accordingly season the stir fry with salt, pepper, soy sauce and the black bean sauce. Its also a lot easier to toss around as well! After you have added everything in terms of the vegetables and the sauces, throw a lid on the pot and let everything cook. You want the vegetables to still have a bite but be soft so they seem to have absorbed the sauces and the flavors that are all hanging out in the pan itself.
Since we are savy college girls, we also have a rice cooker... so we followed the instructions to that and made some rice to add into our wonderful meal.

 Give it a try and let me know how it turns out! :)

Macaroni and Green

Happy Olympics! Happy Summer! Although the summer is sort of ending, I refuse to believe that until my birthday comes. (13 days and counting...) I was casually stalking taste spotting as per my usual routine. I found this cute recipe of something tasty, healthy and super quick that I think is definitely worth sharing.
The recipe incorporates some healthy ingredients including spinach and pecans (you expected pine nuts didn't you...) but also something a little tasty such as parmesan cheese. The procedure is super simple, I promise it won't take you very long!
Ingredients:
Macaroni - about 1 box
Baby Spinach leaves-2 cups
Pecans-1/4 cup
Extra Virgin Olive Oil-1/3 cup
Grated Parmesan Cheese-1/3 cup
Salt and Pepper

Procedure:
In a pot, boil the macaroni and follow the box instructions, make sure to add some oil so the maraconi doesn't stick to each other and some salt just for taste. For the pesto, toast some pecans in a pan with some oil, low and slow is the way to go. Make sure you turn off the burner and remove the pan from the burner and place it aside to cool. In a processor, take the spinach and the pecans and begin to pulse them. Slowly ad the olive oil while the machine is running, watching the consistency of the pesto overall. Once you finish that, empty the pesto out into a bowl and add the grated cheese. Make sure to taste before you add the salt, you might not need any! But definitely consider adding the pepper, it'll add an extra bite to the parmesan cheese. Add in the macaroni and toss around to make sure everything is coated! enjoy :)  

Vegan Chocolate Chip Cookies

This entire post is inspired by this song: http://www.youtube.com/watch?v=-qTIGg3I5y8 and the amazing Cookie Monster himself. I realized that even though I am a vegetarian, I rarely to ever chose to use a vegan/vegetarian recipe - not really sure why... And since for the next month or so I will be blogging without a kitchen, I felt as though I should begin to expand the kinds of recipes I'm reading.
So upon my searching, I found this recipe that I thought was pretty cool!
In a lot of vegan recipes, you are asked to use ingredients that are expensive, usually never in your kitchen and annoying to find but I believe this recipe is actually worth it! This asks for ingredients you most likely have in your kitchen, and if not then ONE quick trip to the supermarket will have you ready to go.
The ingredients are... (for about 24 cookies)
1/2 cup brown sugar
1/4 cup granulated sugar
2/3 cup vegetable oil
1/4 cup almond or soy milk (unsweetened)
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
3 ounces chocolate chips

Preheat oven to  350°F. In a large mixing bowl, whisk together the brown sugar, white sugar, oil, and soy milk for several minutes until well incorporated. The resulting mixture will look like a smooth caramel sauce. Stir in the vanilla.
In a small mixing bowl, mix together the dry ingredients: flour, baking soda, and salt. Gently add and mix the dry ingredients with the wet ingredients in the larger mixing bowl. If the dough is not stiff enough to hold its shape, add more flour one tablespoon at a time, be very careful with how much you're adding because you still want moist cookies. Begin to fold in your chocolate chips!

Your cookies will need to bake for approximately 9 minutes, or until you think they are golden brown along the edges.

I hope your end product looks a little like this...