meal appeal February 2010
CrĂŞpes:
A French classic with today’s twist Dorm room Dinners
10 foods to lower your cholesterol
Gobble, gobble how to make a turkey 1
Editor’s Note Happy Valentine’s Day! This Valentine’s Day, take care of your heart! February is the time to show your love to others, but don’t forget about yourself. Follow our list of top 10 foods to lower your cholesterol to keep your heart healthy and prevent heart attack. Take a look at the feature story on turkey and learn how this bird can also contribute to your heart’s health. This month’s issue also includes a compilation of fabulous chocolate desserts. They are perfect for sharing with someone special, and they’ll make your sweetheart’s mouth water and heart melt. We’ve also included a feature story on crêpes, straight from Paris, the city of love. You won’t find better recipes anywhere else!
Lots of love,
Brianna
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contents 4
Crêpes
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Valentine’s day
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A French dessert that will change your life.
foods to 12 10 lower your
Share a meal with your sweetheart.
cholesterol
Winter Warmers Comforting meals for the nights when you’re snowed in.
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We help you take control of your health in 2010.
13 Kid-Friendly Foods Please the pickiest of eaters with our simple recipes.
13 Dinners 16 Dorm Leaving home doesn’t have to mean losing home-cooked meals.
14 Palestinian Cuisine Cook something different than Italian or Mexican.
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Easy entrèes Have a delicious and nutritious dinner on the table in 30 or less.
your 19 Satisfy sweet tooth
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A gold mine of baking and dessert recipes that will make your mouth water.
Gobble, Gobble All about turkey
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10 Brunch New ways to start your morning off right.
11 Fondue What’s old is new again! Revisit this retro dish.
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Crêpes
Today’s twist on a French favorite.
By Brianna Huisinga A French dessert resembling a thin pancake, crêpes have many variations and are widely misunderstood. “Crêpe” is pronounced “krep” with a short “e,” as in “bed.” Americans often mispronounce the word, rhyming it with “grape,” but the accent over the “e” changes the pronunciation according to proper French form. There are several different kinds of crêpes. Crêpes can be filled with meat, cheese or vegetables as savory main courses or appetizers, but they are most commonly served in dessert form. Laura Rasanen, an educator and frequent traveler, is an experienced crêpe-maker, especially of the des4
sert variety. “The usual toppings [include] any kind of berries, fruit, jam, chocolate, or caramel,” she said. “After putting the fillings of choice inside the crêpe, it’s rolled up and topped off with whipped cream… delicious!”
To make the crêpe batter, combine eggs with milk, flour, butter and sugar. Before using the batter, an hour of refrigeration is recommended so the flour can best absorb the liquid.
“I serve crêpes for any kind of occasion.” Ice cream and various sauces can also be used to create a unique, delicate dessert. Rasanen said that there are several tasty toppings, but she prefers fresh raspberries and whipped cream.
French chefs use special crêpe pans to cook the batter. These pans are essentially reversed skillets. They have a raised heating surface that is dipped into a shallow pan,
such as a pie pan, to coat with a small amount of batter. The pan is then turned back over to cook the crêpes. This creates a thin pancake, since the pan dips into the batter, instead of the batter being poured into the pan. Crêpes can be made omelet-style in an ordinary frying pan, but it is harder to control the thickness using this method. If possible, crêpe-makers are recommended. They are relatively inexpensive and are available everywhere from Williams-Sonoma to Wal-Mart.
Cook each crêpe on one side for about a minute. It helps to loosen the edges with a thin rubber spatula as it warms. Once the crêpe is nearly dry and the edges are browned, gently flip it to cook on the reverse side for another 15 seconds, until it is lightly browned. Though this careful method may seem intimidating, it can be easily mastered with practice. “Crêpes are easy to make,” Rasanen said. “If you know how to make pancakes or omelets, you’re golden!” Crêpes are best served warm and fresh. However, they are also handy to stack in the refrigerator or freezer for convenience. These can be warmed in the oven when needed. At the time of serving, spoon the chosen filling over the crêpes, and display them in any fashion. They look especially nice when they are rolled up or folded into quarters.
Fill the crêpes according to personal taste, and use imagination. The latest trend is a crêpe spread liberally with Nutella and topped with banana slices. This variation is popular at Parisian crêperies, restaurants, and cafés, according to Rasanen, who said they were “everywhere.” Nutella is a smooth chocolate spread that is made with finely crushed hazelnuts. Though it is a staple for crêpes in France, Nutella is manufactured in New Jersey, so
most American grocery stores carry the product. Grocery stores often stock Nutella near the peanut butter, and it comes in a small plastic jar. Whether turned into dessert with Nutella or filled with cheese as an entrée, crêpes are versatile and delicious. As long as one follows the basic instructions and uses creativity, crêpes can be whatever one wants them to be. “Not only are they good for breakfast or brunch parties, but crêpes also make a great dinner,” said Rasanen. “I serve crêpes for any kind of occasion.” Bon appétit!
basic crêpes 3 eggs 2 Tbsp. sugar ½ tsp. salt 2 ½ cups flour 3 cups milk ¼ cup butter Mix all ingredients in blender, or whisk in a bowl until smooth. Pour into a shallow pie pan and dip crêpe pan in to coat. Cook each crêpe for one minute until almost dry. Flip with a spatula and cook for 15 more seconds until lightly browned.
chocolate crêpes: Follow basic recipe, but replace 1/3 cup of flour with 1/3 cup unsweetened cocoa (leave remaining flour). Replace the sugar with ¼ cup powdered sugar.
banana-nutella crêpes: Follow basic recipe. Spread half of each crêpe with a tablespoon of Nutella, and top with ½ of a medium sliced banana.
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Be my
Valentine?
This Valentine’s Day, make baked salmon, steamed broccoli, and a rich chocolate trifle for your sweetheart.
baked dill salmon 1/2 lb. salmon fillet, skinned and cut in half 1/4 tsp. salt 2 Tbsp. lemon juice 1/8 cup sour cream 1 Tbsp. chopped fresh dill Extra dill and fresh sliced lemons, if desired Preheat oven to 350 degrees. Season salmon fillets with salt and place in a greased baking dish. If desired, sprinkle with extra dill and place lemon slices alongside them. Bake salmon for 10 minutes or until fillets flake easily with a fork. Meanwhile, to make sauce, combine lemon juice, sour cream and dill in a small bowl.
steamed lemon garlic broccoli
Once salmon is cooked, place each portion on a plate and top with sauce.
1/2 bunch broccoli, cut into 2-inch florets 1 garlic clove 1 1/2 Tbsp. olive oil 1 1/2 tsp. fresh lemon juice In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes. While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.
sweetheart trifle 1 package (18 ¼ oz.) chocolate cake mix 1 package (10 oz.) peanut butter chips 4 ¼ cups cold milk, divided ½ cup whipping cream ¼ tsp. vanilla extract 2 packages (5.9 oz. each) instant chocolate pudding mix 1 carton (12 oz.) frozen whipped topping, thawed 4 Nestle Crunch candy bars (1.55 oz. each), crumbled Prepare cake mix according to package directions. Bake at 350 degrees in a greased 9×13 pan for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool. In a heavy saucepan, combine chips, ¼ cup milk and cream. Cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla. Cool to room temperature. Place remaining milk in a mixing bowl; beat in pudding mixes on low speed for 2 minutes. To assemble, crumble half of the cake into a 4-quart trifle bowl or large bowl. Layer with half of the peanut butter sauce, pudding, whipped topping and candy bars; repeat layers. Cover and refrigerate for at least 3 hours before serving. Yield: 12-15 servings
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Winter warmers creamy hot cocoa 4 tsp. sugar 2 tsp. baking cocoa 1 1/3 cups boiling water 2/3 cup evaporated milk 1/4 tsp. vanilla extract 2 Tbsp. marshmallow creme Divide sugar, cocoa and water between two mugs; stir until dissolved. Stir in the milk, vanilla and marshmallow creme; mix well. Serve immediately. Yield: 2 servings
Meals to warm your insides on those chilly winter nights. shredded slow-cooker tacos 1 beef roast 1 packet roast seasoning 1 packet taco seasoning 8-10 flour tortillas Toppings: fresh cilantro, sour cream, shredded cheddar cheese, lettuce and tomatoes Trim fat from roast and place in slow-cooker. Stir pot roast seaoning with water according to package directions and pour over roast. Cook on low for 8-10 hours or on high for 4-5 hours. 30 minutes before serving, shred roast with a fork and add taco seasoning. To make a taco, spoon beef into a tortilla, add desired toppings, and roll up. Yield: 8-10 servings
cheesy turkey chili 1 lb. ground turkey 1 can kidney beans 1 can tomato soup 2 level tsp. chili powder Salt and pepper to taste 4 slices cheddar cheese Season ground turkey with salt and pepper. In a nonstick saucepan, brown until meat is cooked thoroughly. Add beans, soup and chili powder; mix together. Let simmer for 30 minutes to an hour and a half. To serve, ladle into bowls. If desired, place 1 slice of cheese in each bowl to melt on top of warm chili. Yield: 4 servings
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don’t be chicken.
Try turkey! All you need to know about the healthiest protein for your
Lost in the shadow of chicken’s fame, turkey is often overlooked. As soon as the Thanksgiving leftovers are gone, people forget about turkey and return to their favorite chicken recipes. However, turkey is just as versatile as its famous counterpart, and it provides several benefits that deserve to be in the spotlight. The typical turkey hatches in a hatchery and is raised on a farm. Once grown to about 14 pounds for females and 40 pounds for males, or toms, turkeys are shipped to food marketing companies like Butterball, 8
Jennie-O, and Sara Lee. About 260 million turkeys are raised per year in the United States. So why is turkey so often second choice? Richard Huisinga, president of Willmar Poultry Company and member of the National Turkey Federation executive committee, said many consumers are intimidated by turkey and afraid to try something less familiar. “Chicken’s a lot more available than turkey,” he said. “Lots of fast-food restaurants have chicken, and they don’t have turkey, so chicken is more
By Brianna Huisinga
heart.
common and convenient.” turkey-producing nt.” major turkeycompanies have on-staff Turkey may not be as veterinarians, and every familiar, but it offers one processing plant is staffed thing chicken can’t comwith USDA-approved pete with: it has up to half inspectors. the calories of an equal Though there are several serving of chicken. reasons people stay away “[Turkey] is extremely from turkey, the number one reason is that they low-fat,” Huisinga said. “It’s also very high in think cooking a turkey is just too hard. protein, and the proteinto-fat ratio is very high.” According to Huisinga, it Some consumers are still doesn’t have to be. wary of buying turkey be“There are a variety of cause of safety concerns, but Huisinga said there’s products, from sausages, no need to worry, because to ground turkey, to all of the feed mills are turkey bacon,” he said. My favorite is the baconinspected by the FDA. wrapped tenderloins. Of Furthermore, all of the Members of the National Turkey Federation with Congresswoman Michele Bachmann.
course, for the inexperienced chef, there are sliced luncheon meats that have no preparation at all,” he added.
the breast meat, making sure not to touch the bone with the thermometer, which will throw the temperature off.
time. This helps keep the juices inside for a more moist turkey and still results in a nice brown color.
As for cooking a traditional turkey, he pointed out that even this method can be painless.
For the best results, he puts the bird in a roaster pan to bake. He does not stuff it, because this can cause dangerous bacterial growth. If desired, stuff-
He bakes the turkey at 325 degrees, and the cooking time depends on the weight of the bird. He suggests checking the temperature when the foil
“The biggest mistake people make is overcooking it,” Huisinga said. “The internal temperature should be 165, and if you can keep it between 165 and 170 it will give you the juiciest, most tender meat.” To measure this, he recommends inserting a meat thermometer into
“Turkey is really no more difficult than chicken.” ing should be prepared separately. He then covers the turkey with aluminum foil, removing the foil for the last third of baking
comes off, and again near the end of baking time to ensure that the turkey does not overcook. Other than that, he leaves the
turkey alone to bake. If this process still seems too complicated, it gets even easier. Grocery stores have whole turkeys, nicknamed “turkeyin-a-bag,” that are ovenready. They even include foolproof built-in thermometers. “You just stick the turkey right in the oven, and you don’t even have to touch it,” Huisinga explained. “Turkey is really no more difficult than chicken.” This year, give turkey a try before Thanksgiving. It’s not just another white meat.
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Bountiful
Brunch
Start your day off right with these eye-opening recipes. FROZEN FRUIT CUPS 1 cup orange juice 2 10-oz. packages of frozen strawberries 6 oz. pineapple tidbits 6 bananas 1/4 cup lemon juice 1/2 cup sugar 1 1/2 cups water Mix all ingredients in a large bowl. If you want to make the recipe stretch or prefer the consistency of more liquid than fruit, add a little more water, sugar and lemon juice. Fill disposable plastic or paper cups with mixture. You can fill them as little or as full as you want, but make sure to leave enough space at the top so that the fruit cups do not overflow. Freeze overnight. Thaw one hour before serving or defrost for 30 seconds. Top with 7-Up if desired. Makes about 20 frozen fruit cups.
ICE CREAM CARAMEL ROLLS Frozen cinnamon rolls 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. butter 3/4 c. vanilla ice cream Cook all ingredients over low heat and let boil one minute, lightly. Pour caramel mixture into a 9x13 pan, place rolls on top of caramel, let rise, and bake at 325 degrees until golden brown.
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HASH BROWN QUICHE 2 cups frozen shredded hash browns, thawed 1/4 cup butter, melted, divided 1 cup (4 oz.) shredded Pepper Jack cheese (You may need to buy a block and grate it yourself.) 1 cup (4 oz.) shredded Swiss cheese 1 cup diced fully cooked ham 4 eggs 1/2 cup whipping cream 1/4 tsp. seasoned salt Press hash browns between paper towels to remove excess moisture. Grease a 9-inch pie pan with 2 tsp. butter. (If you don’t have a pie pan, use a 9×13 baking dish and multiply the recipe by 1 1/2. This is pictured above.) Press hash browns onto the bottom and up the sides of pan. Drizzle with remaining butter. Bake, uncovered, at 425 degrees for 20-25 minutes or until edges are lightly browned. Combine cheeses and ham; spoon into the crust. In a bowl, beat the eggs, cream and seasoned salt; pour over ham. Reduce heat to 350 degrees. rees. Bake, uncovered, for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes utes before cutting. Yield: 6 servings.
Fondue This groovy dish is back and here to stay. Dippers: CHOCOLATE FONDUE 2/3 cup half-and-half 11.5 oz milk chocolate (2 cups or 1 bag chips) Dippers
bananas, brownies, cheesecake bites, cookies, graham crackers, marshmallows, pineapple, pound cake, pretzels, raspberries, Rice Krispy bars, strawberries
In 2-quart heavy saucepan, heat half-and-half and chocolate over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Pour into fondue pot. Spear Dippers with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of half-and-half.)
CHOCOLATE FOUNTAIN MIXTURE 24 ounces (2 bags) milk or dark chocolate chips 3 unsweetened chocolate squares, chopped 3/4 cup canola or vegetable oil Pour all chocolate in a large bowl; add oil. If heated on a stove, use a double boiler and heat on low temperature. Stir while continuing to heat until chocolate is smooth and liquid. If using a microwave, heat on medium power in increments of one minute and stir after each minute. Carefully pour chocolate into the base. Turn on fountain for a few minutes and shut off for a minute to expel any air. Add a little more oil if the chocolate doesn’t flow smoothly.
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10to Foods Lower Your Cholesterol Protect your HEART this Valentine’s Day.
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Grapes Grapes provide nutrients that keep your blood flowing. They are also a great replacement snack for carb-laden sweets that contain lots of unhealthy fats.
Popcorn As long as you go easy on the butter, popcorn is a perfect snack. One idea? Spray popped kernels with canola cooking spray and shake with seasoned salt.
Almonds Most nuts are healthy choices because although they contain fat, it’s the good kind. Plus they have protein.
Green Veggies You’ll be hard-pressed to find foods with more nutritional benefits than green vegetables. Try adding broccoli, spinach, or green beans to your next meal.
Beans Beans offer protein without adding cholesterol like most meat. Make chili with kidney beans, spice up your salad with black beans, or use Navy beans in a soup.
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Canola oil All oil has some cholesterol, but it saves a ton of cholesterol when used in place of butter or vegetable oil.
Cinnamon Cinnamon is proven to lower cholesterol, so bake those apples, spice up your toast, and make Indian recipes!
Salmon This fish is a healthy replacement for beef and pork.
Egg Beaters Eggs are infamous for making your cholesterol soar, so scramble some Egg beaters instead. You can also add them to cake or brownie mixes, but don’t forget baking soda.
Oatmeal Oatmeal is the best possible option, because it soaks up the cholesterol in your system. Eat it with cinnamon for breakfast or utilize it in your baking.
Cooking for
kids
strawberry pops
1/3 cup strawberry kool-aid drink mix 4 cups fresh strawberries Water or juice
slime soup 4 cups frozen peas 3 cups boiling water, from the kettle Chicken or vegetable stock concentrate or a stock cube 1 ball mozzarella, diced (approximately 10 oz.)
Prepare Kool-Aid according to package directions, substituting juice for water if desired. Blend with strawberries until smooth; pour into 6 paper or plastic cups and freeze. After 1 hour, insert wooden popsicle sticks into each strawberry pop. Freeze at least 3 more hours before serving.
Cook frozen peas in boiling water with stock concentrate to taste until tender and cooked through. Drain and cool for 5 minutes. Put peas into a blender; add diced mozzarella and release one corner of lid, using a towel to cover if necessary. Liquidize until smooth and pour into bowls. Yield: 4-6 servings
pizza bars 1 cup sugar 1 stick butter, softened 1 egg 1 tsp. vanilla 1 1/4 cups flour 1/2 tsp. baking soda 1/2 tsp. salt 2 cups oatmeal Caramel ice cream topping 1 cup chocolate chips 1 cup M&Ms Cream sugar and butter. Stir in egg and vanilla. Add flour, baking soda and salt; mix. Add oatmeal; mix again. Pat into 10x15-inch pan, greasing hands if necessary. Bake at 350 degrees for 10-15 minutes. Cool slightly and spread caramel over bars. Sprinkle with chocolate chips and M&Ms. Yield: 24 bars
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Palestinian Take a look around the area you live in. What restaurants do you see? If your neighborhood is like most, there are probably several fast-food chains, pizza places, and burger joints that represent typical American fare. A handful of Mexican, Italian, and Chinese restaurants likely join them, and maybe a Thai restaurant if you’re lucky.
All of these cuisines are great choices when dinnertime rolls around. However, there are several other types of food that are also notable for their delicious flavors and trademark seasonings. Each area of the world offers its own unique cuisine, and this month, I urge you to consider the flavors of Palestine. Palestine is located in the region between the Mediterranean Sea and the Jordan River. Its boundaries have changed over the decades, but today, most Palestinians live within the Palestinian territories, which include the West Bank and the Gaza Strip. Susan Kuehl is a Palestinian, born and raised in Haifa, Israel. She grew up in the Greek Orthodox Catholic Church, and she lived in a mixed community that included both Jews and Arabs. Kuehl came to America in 1987, saying the “lure of a good country” attracted her and prompted her to move. She has lived here ever since, but she still carries a piece of her Palestinian background with her even today.
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One of the traditions she continues to uphold is the art of Palestinian cooking. Kuehl has been cooking since
as a utensil, soaking up the food with bread in order to eat it. Coffee is another important aspect of Palestinian meals. “The day starts with coffee,” Kuehl said. Palestinians primarily drink Turkish coffee. Turkish coffee is made from coffee grounds that are triple-ground and boiled in water. Coffee consumers then drink the hot coffee with the grounds, instead of removing them like most cultures do.
Baklava
the age of 10, when she was forced to learn how to prepare the meals because her mother went to work. Being the oldest child in her family, cooking quickly became her responsibility.
Overall, Kuehl said that Palestinian food is unique because of its ingredients. Spices, herbs, and lemons shape the taste of the dishes. “It’s more of a savory taste,” Kuehl explained. “Very little sweet.”
It was out of “necessity,” she said. “My mom worked long days. My siblings and I wanted to eat. There was no such thing as snacking, only meals.” Learning to do the cooking herself was the simple solution, though it wasn’t easy at first. Kuehl said that when she first started cooking at such a young age, she burned many of the meals, but her family ate them anyway. Eventually, she improved her skills in the kitchen as she continued to practice. According to Kuehl, Palestinian food is associated with customs that contrast from those of the United States. Though Palestinians do use normal utensils, they also eat with their hands. Additionally, they often use their bread
Tabouleh
She said that garlic, lemon, cinnamon, and nutmeg are especially prevalent in the food of Palestine. In addition, something called “7 Spices” is commonly used. These seven include allspice, black pepper, cinnamon, cloves, nutmeg, fenugreek, and ginger. Though a variety of spices are used, “none of [the] spices are hot spices like Mexican or Indian,” Kuehl said.
Cuisine By Brianna Huisinga
According to Kuehl, a typical dinner in her country starts with a salad. This dish includes tomatoes, cucumbers, olive oil, lemon juice, mint, parsley, onions, and garlic. The salad always comes with pita bread and olives, too. “That’s a must,” said Kuehl. Though salads serve as side dishes to every meal, the remaining courses can vary. Stuffed grape leaves, stuffed cabbage, and stuffed eggplant are three popular dishes. They are usually stuffed with rice and spiced ground beef. Meloukhia, pronounced “Mel-la-hhhhee-ya,” is another common course. Comparable to spinach, meloukhia is okra boiled in water and olive oil with chicken.
Another of Kuehl’s favorite dishes is chicken with thinly sliced potatoes, onions, and numerous spices. For holidays and special occasions, Palestinians serve kibbeh, a paté made from raw lamb. The lamb is ground three times and seasoned with many spices. It is spread on a plate and served with a dressing that contains cooked ground beef, chopped onion, and pine nuts. “You would be an honored guest to have this dish prepared for you,” Kuehl said. “The taste is incredible.” Kuehl and her dinner guests kibbeh is usually served for New Year’s Eve and Easter, and it is a rare treat that people savor. Today, Kuehl has lived in the United States for 22 years. In the meantime,
Kuehl and her husband
she has returned to her homeland twice, but she still makes a regular habit of cooking Palestinian for her family and friends. I requested a recipe, but Kuehl said that she couldn’t offer any, because she doesn’t use recipes. “It’s always been ‘a little of this, a little of that, and hmm, I feel like a little extra of this today,’” she described. Though she may not need recipes to abide by, Kuehl definitely knows her way around a kitchen. She is known for hosting fabulous dinner parties that are overflowing with traditional Palestinian food. On any given day, her guests will enjoy shish kabobs in Arabic spice, stuffed grape leaves, tabouleh, hummus, and baba ghanoush. Her desserts, like Maamool cookies, baklava, and Katayfe finish off the meal on a sweet note.
Shish kebobs in Arabic spice
Although I cannot offer you any tried and true Palestinian recipes, I encourage you to explore the options. Palestinian food supplies your taste buds with a meal that is delicious and different. Try some today!
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DORM dinners by brianna huisinga
College life comes with plenty of challenges. In addition to leaving the comfort and safety of home, freshmen are forced to cram their belongings into a tiny space the size of a closet, learn to live with a roommate that might be lessthan-ideal, get used to community bathrooms, and accept the fact that the cafeteria is the only alternative to starvation. What if there was a way to avoid the dangerous unknowns of the cafeteria, yet still survive? Believe it or not, it is possible to cook in a college dorm room without traditional kitchen appliances. Sure, you have to get a little creative, but there are several cooking options for even the strictest of schools. Most colleges don’t allow George Foreman grills, toasters,
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or toaster ovens. If your school does, you have significantly more options. A student who wished to remain anonymous said that her school restricts most of the primary cooking equipment, so she bends the rules a little. “Well, I use a toaster oven, but that’s not allowed,” she said. Marie Diaz, college sophomore, said she’s one of the lucky ones with a toaster oven in her dorm. “I like to heat things with a toaster oven, because that way the food is crisp,” she explained. Diaz said that she cooks things like pizza, cinnamon rolls,
and Texas toast. Having a toaster oven makes it possible to successfully cook almost anything in her dorm room. For the students that do have dorm limitations, there are two must-have basic tools: a mini-fridge and a microwave. The refrigerator is necessary to store food, and the microwave is the primary cooking source. Surprisingly, a microwave can cook just about anything. In some recipes, the quality doesn’t quite measure up to an oven or grill, but most recipes can be easily replicated in the microwave. A clothes iron is another must-have item, believe it or not. Besides smoothing the wrinkles from clothes, this handy tool can toast bread, brown a quesadilla, or even fry an egg. An iron adds the crispy, finishing factor that a microwave can’t deliver. The classic iron-cooked meal is a grilled cheese sandwich. Simply wrap the sandwich in aluminum foil and place a hot iron on top. After about 30 seconds, flip over the wrapped sandwich and toast the other side. Just be sure to turn off the steam, and the meal should be effortless. The second key to culinary success in a dorm is the crockpot. Throw a beef roast in the crockpot before class with a packet of seasoning, and you will have pot roast by dinnertime. Add a few vegetables, and you’ve created an entire meal. The Crockpot Lady, who used nothing but a crockpot to cook for an entire year, has recipes for things like cheesecake, banana bread, and lasagna. Check out her selection at http://crockpot365.blogspot.com/. Tiffany Harris, a college sophomore, recommends one more useful tool. “[I use] a hot pot to cook that boils water within minutes to cook spaghetti,” she said. “The pot even shuts off automatically when it gets done, so it’s very safe to use.”
microwave lasagna 1 pound Italian sausage, casings removed 1 (26-oz.) jar spaghetti sauce 1 tsp. basil 1/2 tsp. pepper 6 no-cook lasagna noodles 2 cups ricotta cheese 2 cups shredded mozzarella cheese 3/4 cup grated Parmesan cheese Crumble sausage into a plastic colander; place over a large microwave-safe bowl. Microwave on high 1 minute; stir. Microwave on high 3-3 1/2 minutes more, stirring every 30 seconds until sausage is no longer pink. Drain well on paper towels. Discard drippings. Stir together sausage, spaghetti sauce, basil and pepper in large bowl. Spread one-third sausage mixture in bottom of a greased 11x7-inch microwave-safe baking dish; top with 3 noodles, 1 cup ricotta cheese, and 1 cup mozarella cheese. Repeat layers once. Top evenly with remaining sausage mixture and grated Parmesan cheese. Cover with double-thickness plastic wrap and microwave on medium power for 30-35 minutes. Using an oven mitt, carefully lift one corner of plastic wrap to allow steam to escape, and let stand in microwave 5 minutes before serving. Yield: 6 servings
microwave chicken casserole 1 small boneless skinless chicken breast, cut into small pieces 1/4 cup onion, chopped 1/4 cup green bell pepper, chopped 1/2 cup uncooked rice 1 cup water 1 Tbsp. butter 1 Tbsp. lemon juice 1 tsp. basil Salt and pepper Microwave butter in a glass casserole dish on high for 1 minute. Add rice and stir until all grains are coated in butter. Add remaining ingredients and microwave on high for 10 minutes. Let sit for 5 minutes before serving, and add salt and pepper to taste. Yield: 1 serving
five-minute mug cake
While all these instruments make dorm cooking easier, it is important to have a few basic utensils to use along with them. A microwave-safe bowl, a spoon, a knife, and a cutting board are inexpensive and compact, but they are irreplaceable and necessary for every dish. A can opener is also helpful.
4 Tbsp. flour 4 Tbsp. sugar 2 Tbsp. cocoa powder 1 pinch salt 1 egg 3 Tbsp. milk 3 Tbsp. vegetable oil 1 1/2 Tbsp. chocolate chips
With a little imagination and a few fundamental tools, no student is forced to embrace the cafeteria, and dorm cooking can be as delicious as one of Mom’s home-cooked meals.
Combine flour, sugar, cocoa powder and salt. Add egg, milk, and oil; mix well. Coat the inside of a large mug with cooking spray. Pour cake batter into mug. Microwave on high for 3 minutes; let stand in microwave for 2 minutes before serving. Serve with vanilla ice cream.
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easy entrees pizzagna
pad thai (pictured above)
1 pound pasta curls, such as campagnelle 1 cup ricotta cheese 1 cup grated Parmigiano-Reggiano cheese Handful parsley, finely chopped 1 cup sliced pepperoni 1 (28-oz.) can crushed tomatoes 3/4 lb. fresh mozzarella, thinly sliced 1 tsp. dried oregano 1/2 tsp. cayenne pepper
1 boneless skinless chicken breast 1 Tbsp. soy sauce 1/4 cup fresh cilantro 1/4 cup bean sprouts 1/4 cup shredded carrots 1/4 cup dry-roasted peanuts 1 cup minute rice
Preheat broiler. Bring a pot of water to a boil, add pasta and salt the water. While water boils combine ricotta, Parmigiano, parsley and pepperoni in large bowl and reserve. Add a ladle of starchy cooking water to ricotta before draining pasta. Drain pasta and toss with ricotta mixture. Pour into baking dish and top evenly with tomato sauce. Top with a layer of mozzarella, oregano and cayenne pepper. Place under hot broiler and melt cheese until golden and bubbly. Yield:6-8 servings
Cut chicken into one-inch cubes and sautĂŠ with soy sauce in a skillet until chicken is cooked through. Add oil if necessary to keep chicken from sticking to skillet. Meanwhile, cook minute rice according to package directions. When chicken and rice are done, place half of cilantro in a small, round bowl or a 1-cup measuring cup. Cover with half of the bean sprouts, carrots, and peanuts. Add half of the cooked chicken. Finally, add half of the cooked rice and pad down into the bowl until flat. Cover the bowl with a plate and flip over onto the plate. Repeat this process with the other half of ingredients. Serve immediately and add extra soy sauce if desired. Yield: 2 servings
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Sweet Dreams
Indulgent desserts and baked goods for those moments when you need something sweet.
chocolate krispy bars 1 pkg. (11 oz.) semisweet chocolate chips 1/2 pkg. (6 oz.) butterscotch chips 1 stick butter 1 cup peanut butter 4 1/2 cups Rice Krispies 3 cups miniature marshmallows Melt butterscotch chips in microwave for 1 minute; stir. Add chocolate chips, peanut butter and butter. Melt for 1 minute and stir; repeat. Microwave longer if necessary until all ingredients are melted; mix well. Add Rice Krispies and marshmallows; combine. Once bars harden, slice and serve. Refrigeration is recommended for best texture but not required. Yield: 20 bars
emeril’s strawberry milkshakes 1/2 pound fresh strawberries, hulled and sliced, plus whole strawberries for garnish 2 heaping tablespoons sugar 1 tsp. vanilla extract 1 pint vanilla ice cream 1/2 cup milk In a mixing bowl combine the sliced strawberries, sugar and vanilla extract and stir to combine well. Set aside and allow to macerate for at least 20 minutes and up to 1 hour. In a large mixer, place the strawberries, ice cream, and milk. Blend until smooth. Pour into ice cream parlor glasses and garnish the rim of each glass with whole strawberries. Serve immediately. Yield: 2 servings 19
Next month: Celebrate warmer weather with tropical-themed treats, like these cute cupcakes.
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