Issue Eight: Homegrown, Homelovin'

CARDINAL EATS Issue 8

Homegrown, Homelovin’

What’s The Buzz About Iowa State? pg. 10

Hasselback Waffle Potato pg. 42

Lazy Cake pg. 16

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Lets talk about food!

Cardinal Eats aims to share its love of food with the Iowa State and Ames communities by promoting diverse dialogues and recipes embodying perspectives experienced by students. Our team this semester comprises 22 individuals filled with a desire to see representation and authenticity in the foods we consume. Food does more than bring in nutrition; it empowers entire economies and populations toward better livelihoods and richness in representation. Cardinal Eats continues to grow in popularity each semester, and we hope you consider joining our family if you have not already!

Cheers All!

@cardinal_eats cardinaleast@gmail.com

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Table of Contents

Puppy Chow

Pg. 7

Banana Bread

Pg. 8

What’s the Buzz About Iowa State?

Pg. 10

Cherry Turnover Bars

Pg. 13

Your Kitchen Horoscope

Pg. 14

Lazy Cake

Pg. 16

The Art of Charcuterie

Pg. 17

Buttermilk Cake

Pg. 18

4 Steps to a More Eco-Friendly Kitchen

Pg. 20

M&M Chocolate Chip Cookies

Pg. 23

Rice Krispie Treats

Pg. 24

Instant Pot Shredded Chicken Burrito Bowl

Pg. 26

Garden to Table

Pg. 28

One Pan Pasta

Pg. 31

The Great Cassorole or Hot Dish Debate

Pg. 32

Tostadas

Pg. 33

Meal Prep

Pg. 34

Cucumber Relish

Pg. 37

Mexican Pasta Salad

Pg. 39

What is a GMO?

Pg. 40

Hasselback Waffle Potato

Pg. 43 3

Meet our Team

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Rebecca Crawford Test Kitchen/ Editorial

Meg Grice Editor-in-Chief

Madelyn Ostendorf Editorial Director/Treasurer

Kyle Grossnickle Advertising Director/Editorial

Haley Williams Advertising

Theresa Lang Design Director

Daniel Jacobi II Photography Director

Katelyn Nelson Photography

Emma Draube Design

Carlos Jimenez Test Kitchen Director

Cinthia Naranjo Test Kitchen

Kennedy White Content Marketing Director

Lauren Unzen Test Kitchen

Kaitlin Wille Content Marketing/ Editorial

Kate Madson Content Marketing

Taline Rimoun Jouzi Test Kitchen

Danielle Childers Test Kitchen

Kathryn Chu Content Marketing

Loretta McGraw Test Kitchen

Megan Smith Test Kitchen

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Letter from the Editor

Dear reader,

When I first mulled over the theme for Issue Eight: Homegrown, Homelovin’, I found myself gravitating toward the complexity of our fall publication, Kitchen Quarantine. In a world riddled with social disconnect, food ingenuity and self-reflection, I wanted to produce something bright, familiar and authentic to all of our audiences. I think I can speak for most of us when I say I look forward to rekindling time spent with loved ones and friends across pandemic boundaries.

In 2021, numerous people asked me what plans I envisioned for Cardinal Eats and the semester as a whole.

Simply, I told them how issue eight represents a wealth of diversity across majors, ethnicities, experiences and cuisines. We all share a connection for “home,” but our perceptions about how it ties into the foods we consume varies daily. Beyond delicious eats, Homegrown, Homelovin’ represents a dedication of individuality from a team of bakers, designers, writers, content creators, advertisers, photographers and foodies. In the wake of a health crisis and cultural unrest, new ideas continue to flourish around us if we allow them to mold into creative innovations.

A huge thank you is in order to our committee and executive members for their eagerness to go beyond artistic precedents, our adviser, Sherry Berghefer for her brilliant mind and promptness as well as you! Without an audience that sees the importance of information dissemination, nothing we produce could make it past a brainstorming session. I am honored to serve our readers and staff as Editor-in-Chief, and I cannot wait to share in the excitement of publication with you.

Journalism, in all forms, runs the world; so does food! In these pages, get ready for a journey of culinary joy amidst the trends rocking our society.

Thank you for reading, and let’s get back to cooking!

Warmly, Meg Grice Cardinal Eats aims to produce print products of issues six, seven and eight in fall 2021.

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Puppy Chow

Puppy chow is an Iowa staple that honestly makes or breaks any party. I based the original puppy chow recipe off of one from a woman named Laura on her blog, JoyFoodSunshine. I’m including a few of my own modification ideas, but feel free to change it up however you want! I love this recipe because you can really use any flavor combination to customize it to your preferences. Just be sure to keep the ratio of cereal to coating similar to the original.

Megan Smith Active Time: 15 minutes Total Time: 20 minutes Servings: 10

Ingredients

Directions

1/2 cup semi-sweet chocolate chips 1/2 cup creamy peanut butter 6-7 cups Rice Chex cereal 1 cup powdered sugar

1. In a microwave-safe bowl or medium saucepan, combine peanut butter and chocolate. Melt in the microwave or on the stove top over medium heat, stirring frequently 2. In a large bowl, add three cups of cereal. Pour one cup (about half) of the peanut butter and chocolate mixture on top.

3. Add another three cups of cereal to the bowl and top with the remaining peanut butter and chocolate mixture 4. Gently stir until cereal is evenly coated. If there is extra chocolate mixture in the bottom of the bowl, add more cereal ¼ cup at a time until the desired consistency is reached. If you want more clumpy puppy chow, add less cereal, and if you want a more thinly-coated puppy chow, add more cereal 5. Let the mixture cool for 5-10 minutes or until room-temperature, but don’t let it harden 6. Add one cup of powdered sugar and mix until well-combined.

7. Continue to let the mixture cool for a few more minutes and stir in more powdered sugar ¼ cup at a time if desired 8. This puppy chow can be stored in an airtight container for up to a week

Photos: Megan Smith

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Banana Bread Taline Rimoun Jouzi Active Time: 15 minutes Total Time: 1 hour Servings: 10 slices ( depending on thickness)

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I have used this recipe so many times, and the outcome is always a success! This recipe was the first one I had ever done when it comes to baking. It is so moist, soft, and delicious! I guarantee that with or without the toppings, the flavor will still be mouthwatering.

Ingredients

Directions

2 medium ripe bananas 1 ¾ cup of all-purpose flour ½ tsp of salt 2 tsp baking powder ¼ tsp baking soda 2/3 cup of sugar or ½ cup to make it less sweet 1/3 cup of unsalted butter at room temperature 2 eggs 1 tsp of vanilla extract ½ tsp of ground cinnamon Optional toppings: pecans, chopped walnuts, chocolate chips ( to your liking)

1. Preheat your oven to 350 F 2. In a bowl, add all the dry ingredients (all-purpose flour, salt, baking soda, baking powder, cinnamon, and sugar), and mix them together 3. Set the dry ingredients aside, and grab another bowl 4. In the new bowl, add the bananas and mash them with a fork to form a puree 5. Once complete, add the eggs and vanilla and stir until combined 6. With the softened butter at room temperature, mix it thoroughly with a whisk until there are no lumps remaining 7. Add the dry ingredients to the wet ingredients slowly and continue to stir with a whisk until thoroughly combined 8. Butter your loaf pan or use parchment paper and add the mixture 9. Once the mixture is added, feel free to add any additional toppings 10. Put it in the oven and bake for 45-50 minutes in the preheated oven, to know if it is done, insert a toothpick and it should come out clean 11. Take it out, let it cool, and bon appetit!

9 Photos: Taline Rimoun Jouzi

What’s The Buzz About Iowa State?

By: Madelyn Ostendorf On a hot summer day, a black-and-yellow honeybee can seem like little more than an annoyance. But in reality, honeybees have become an important part of Iowa’s ecosystem and now are an essential part of Iowa State University’s campus.

Iowa State is home to more than 40 beehives, with the 20 apiary beehives painted cardinal and gold, said Randall Cass, the Bee Extension Specialist in charge of the honey bee apiary. Cass said when Dr. Daniel Robison, dean of the College of Ag and Life Sciences, was hired, he wanted Iowa State to produce honey.

“Two years ago we got a new dean of the College of Agriculture [and Life Sciences], Dean Robison, and last fall he just said, ‘Hey, why aren’t we producing honey? Why isn’t there ISU branded honey?’” Cass said.

“Some folks approached me and they said the dean wants us to make honey. But we didn’t know anything about bees. I responded by pitching a whole giant plot. Rather than just doing a honey apiary, we could create a whole project out of it, where the apiary would also serve as a demonstration site for extension for beekeepers. It could be a space for collaborative research with faculty members, and then also I proposed to take the lead on an undergraduate course in beekeeping with the new apiary playing center stage.”

The apiary started to come together in January, Cass said. All equipment that belongs to the apiary is brand-new and sits on a part of the Horticulture Research Station, located on 230 acres of land north of Ames. Nicholas Howell, senior farm manager at the Horticulture Research Station, said that the variety of crops that grow on the station’s grounds are an important part of honey production.

“The station is kind of an island in the middle of corn and bean fields,” Howell said. “So the pollen is coming from the fruit trees, our prairie, all the vegetable crops and then we have a certain amount of bulk land. This is land that isn’t necessary or we don’t need to use for research and usually is 25 to 30 acres. What we did this year instead of putting corn or beans on this, we planted oats as a nurse crop for clover. Then we harvested the oats, got the straw itself you were able to sell to help support the farm.

And now we’ve got clover, which is an excellent source of pollen in the fall months when the bees don’t have much to forage.”

Howell said the type of pollen the honeybees can access affects the kind of honey they produce. The first honey crop of this year was yellower and lighter than a typical jar of honey and was very sweet, which Howell said is likely attributed to the pollen from the fruit trees. Because of their food safety plan, the apiary was unable to sell the first batch of honey.

“It’s just different,” Howell said. “[Cass] and I’ve been talking about maybe looking at a way to market the early honey differently, [...] we’re going to look at that as a possibility. And then we may have a fruit crop honey that we’re going to offer. That would be fun.”

Over 700 pounds of honey were harvested during this year, Cass said, and honey from the second batch of the harvest is being sold and marketed as Iowa State University Pure Honey.

“Currently, it can be purchased through the Horticulture Research Station, which is where we keep our hives, but it could also be purchased at the bookstore,” Cass said. “And it’s going to be sold at the Student Innovation Center.”

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The apiary is used for more than just honey harvesting. Roughly half of the beehives in the apiary are used for research, Cass said, and this is the first year there are not grants to continue research with them.

“We maintain those 20 hives for future research projects,” Cass said. “Those are the hives that we’ve used in our research from 2017 to 2019, where we placed hives in soybean fields and prairie sites to look at the effects that different Iowa landscapes have on overall health.”

Cass also co-teaches a class with Dr. Amy Toth, professor of entomology, called ENT 358X: Bee Biology, Management, and Beekeeping. Students enrolled in the course learn about bee biology, behavior and honeybee management, said Cass. The students also got hands-on experience with the apiary hives.

“In a normal year, we would have just put all the students in vans and take them out,” Cass said.

“But since we couldn’t do that, we just brought the hives to campus so students were able to walk to the hives and meet us there. They were all provided with equipment and veils. And then we did two field days in the hives, where the students got hands-on. And we did one field day. That was a honey harvest day, where students got to uncap frames of honey and put them in the extractor and every student got a little bottle of honey.”

Cass said he also hosts students from the vet school, as new USDA guidelines require a veterinarian to prescribe antibiotics for beehives. There are not many veterinarians in Iowa with bee experience, said Cass, so engaging with the students is very important to the future of Iowa’s beekeepers. Andrew Joseph, the state apiarist with the Iowa Department of Land and Stewardship, said the number of beekeepers in Iowa had been steadily growing.

“I think when I first started in the job, our best estimate for the number of Iowa beekeepers was around 1,500,” Joseph said. “Then a few years ago, I started using the number 4,500, meaning that population of beekeepers—most very small scale, backyard beekeepers with two to five or 10 colonies—I guess tripled, and it never stops.”

Joseph said apiaries like the one at Iowa State were essential to keeping the honeybee population thriving in Iowa. Though they aren’t native to Iowa, honeybees have become an integral part of the ecosystem.

“As much as our landscape has changed, we have issues with our native pollinators, in abundance and diversity of them, in a lot of areas of Iowa,” Joseph said. “We rely more and more on honeybees, which can be beekeeper managed and even moved around for pollination. They’ll get the job done, even if there isn’t any other pollinator out there to accomplish that. The greater the scale we’re producing our fruits and vegetables on, the more dependent we are on beekeeper-managed colonies, on honeybees to be brought to that location specifically for their pollination efforts.”

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Photos: Danielle Childers

Cherry Turnover Bars Danielle Childers Active Time: 15 minutes Total Time: 1 hour Servings: Approximately 30 (depends on the size of bars cut)

A tradition more than 80 years in the making, cherry pies are a beloved Iowa State tradition. This recipe pays homage to that tradition, incorporating cherry pie filling into an easy bar recipe to feed a crowd. Not a fan of cherries? Simply pick a different type of pie filling and you have a bar that you can customize to fit your tastes!

Ingredients

Directions

Cake 1 cup butter (2 sticks) 1 ¾ cup granulated sugar 4 eggs 1 tsp. vanilla 3 cups flour 1 ½ tsp. baking powder 2 - 21 oz. cans cherry pie filling ½ tsp. almond extract

1. Using a mixer, cream together the butter and sugar. When creamed, add in eggs and vanilla. Mix until thoroughly combined 2. Mix in flour and baking powder until a dough forms 3. Put ¾ of dough onto a 12x15 inch baking sheet. Spread into an even layer with a spatula 4. Combine the almond extract and pie filling together. Spread onto layer of dough 5. Take remaining dough and drop little clumps over the pie filling layer 6. Bake at 350˚F for 40-45 minutes, or until golden brown. Let cool 7. Mix together powdered sugar and milk with a mixer to make frosting. Optional: add a splash of vanilla or almond flavoring 8. Using a spoon, drizzle the frosting over the cooled bars. Enjoy! *Note: any type of pie filling can be used for this recipe

Frosting 1 cup powdered sugar 2-3 Tbs. milk Optional: additional vanilla or almond extract

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Your Kitchen Horoscope

By: Madelyn Ostendorf Aquarius: Intellectual, quick problem-solvers, an Aquarius values speed and efficiency over all else. Ruled by Uranus, the biggest problem Aquarius faces is the limits of their potential. In our kitchen, Aquarius is represented by the air fryer. Fast, effective, and getting the job done right the first time, this air sign and this air fryer are a match made in heaven.

Pisces: Pisces are creative escapists with a strong intuition and a desire to make others feel good. Ruled by Neptune, Pisces are generally considered the most tolerant of all the Zodiac signs. When I think of appliances that haven’t let me down, I think of a Keurig. Pop in a coffee pod, and a few minutes later, you have precisely what you need to face the day, just like a conversation with Pisces.

Aries: Independent, confident, and honest, Aries are time-oriented individuals with no patience for passiveness. Ruled by Mars, these signs are among the best organizers; balancing many tasks is something these signs do well. Aries reminds me of a digital kitchen timer, with the ability to tell you when your food is done and look up recipes on command and store ingredients on a shopping list as you run out.

Taurus: Taurus is a reliable, responsible, and practical sign and is among those signs that are the most determined. Ruled by the planet Venus, they channel their reliability into acts of love and compassion to those around them.

Traditional techniques, like making pasta by hand, match well with Taurus. A manual pasta press, reliable and practical, is perfect for these signs.

Gemini: Most famously known for their double personalities, Gemini can switch between being fun and playful to a more serious and thoughtful state. Ruled by Mercury, these signs are incredibly adaptive to any situation you can put them up against. Just as adaptive as Gemini are slow cookers, able to handle any meal you toss into them. Breakfast, lunch and dinner, and sometimes even dessert can all be made in a slow cooker and still have their unique taste!

Cancer: Deeply sentimental, emotional, and protective, Cancers are some of the most challenging Zodiacs to get a read on. Ruled by the Earth’s moon, Cancers have a complicated emotional pattern, which may lead to interesting interactions with them. When looking to recreate nostalgia with plenty of variety, Cancers are an excellent match for SodaStream, with plenty of customizability the ability to match the taste of a McDonald’s Sprite almost perfectly to bring back the nostalgia of the road trip you took in 2003.

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Leo: Much like their mascot the lion, Leos are passionate, prideful and warmhearted individuals, with more than enough humor to go around. Ruled by the Sun, Leos have the biggest ego of the Zodiacs, for better or worse. A top-of-theline oven, Leo is the centerpiece of the kitchen that produces food for parties and events, but also one that you hope doesn’t break, as it will be expensive to fix.

Virgo: Analytical, hardworking, and kind, Virgos are the perfectionist of the Zodiac signs. Ruled by Mercury, just like Gemini, Virgos value well-organized things and practicality over all else. Virgos also tend to be quite eloquent in their ability to communicate, as they desire everyone else to be just as perfect as they strive to be. Virgos are kitchen scales, measuring everything down to the gram to ensure recipes are flawless, or at least as flawless as possible.

Libra: Libras are the most idealistic of the Zodiacs, and are defined by their peaceful, gracious demeanor. Also ruled by Venus, they desire a keeping of the peace between everyone to the best of their ability, and they tend to be pretty good at it. As opposed to a kitchen utensil, Libras serve as a calming to the cacophony of kitchen chaos; they are a radio that plays in the background.

Cooking is stressful, and a good podcast or album can keep the nerves from fraying too bad.

Scorpio: Resourceful, passionate, and stubborn, Scorpios are the most assertive of the signs, unafraid to tell everyone else exactly what it is that they think.

Ruled by Pluto, Scorpios are able to keep their cool in the most stressful of situations. Cast-iron skillets are, in the same way Scorpios are, multipurpose and resourceful. I’ve yet to see a cooking situation a cast iron skillet couldn’t handle, and even a few non-cooking situations!

Sagittarius: Sagittarius are idealists with a great sense of humor and a desire for Freedom. They are extroverts to the max. And want everyone else to be just as out there as they are. Ruled by Jupiter, the king of the planets, there are no bounds for their enthusiasm for life. Sagittarius is the blender; they want to pull everyone from every corner of their life in and mix them into one big, happy outdoor family.

Capricorn: Disciplined, Managerial, practical, Capricorn is the most grounded of the signs. Ruled by Saturn, Capricorn is incredibly stubborn when getting what they want and will always learn from their mistakes and do better than next time. When it comes to a kitchen, Capricorn is a good, reliable wooden spoon and spatula. It has worked for as long as you can remember and will work for as long as you can imagine. No reason to get rid of or upgraded; there’s no use fixing what isn’t broken.

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Lazy Cake Taline Rimoun Jouzi Active Time: 10 minutes Total Time: 5 hours and 10 minutes Servings: 12-20 slices ( depending on thickness and storage)

The lazy cake is the best snack or birthday party snack to serve or eat at all times! It’s crunchy, sweet, and absolutely delicious! This recipe is important to me as it reminds me of being with my family and celebrating one another’s special day. While doing this recipe, the only sticky situation you’ll be facing is rolling it up. The aftermath is what makes it all worthwhile. So enjoy!

Trust me when I say there won’t be any leftovers once you take it out of the freezer.

Ingredients

Directions

1 can/14 oz of condensed milk 5 tbsp Cocoa Powder (or to your chocolaty desire) 2 packets of Marie/Butter biscuits Optional: for a smoother texture, you can add ¼ of a cup of melted butter

1. In a bowl, combine the condensed milk and cocoa powder. If a smoother texture is desired, add softened butter to the mixture 2. Whisk together the ingredients until smooth 3. Taste the blend, and add more cocoa powder until your desired taste 4. In the same mixing bowl, crunch the biscuits into smaller pieces 5. Using your rubber spatula, blend the crushed biscuits and mix cocoa powder and condensed milk 6. Once it is all combined, grab your plastic wrap 7. Lay the plastic wrap on a flat surface or cake pan, and add the lazy cake mixture slowly and evenly 8. If laying on a flat surface, roll it into a cylindrical shape so that when sliced, it will be circle-shaped 9. With step number 9, it may get a bit messy since it is so sticky; make sure to roll it up if it’s thick. If not, it would be easier to use a cake/ loaf pan 10. Wrap it all up, and put it in the freezer for 4-6 hours. It should be firm when set 11. Once set, use a knife, grab your chopping board to slice them up, and leave the rest in the freezer until later use!

12. Serve on a plate, and enjoy that crunch!

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Photos: Taline Rimoun Jouzi

The Art of Charcuterie

By: Rebecca Crawford

This year, my mom delegated me the task of putting together an Easter Candy Charcuterie board.

Complete with two different kinds of peeps, chocolate-covered eggs, chocolate bunnies, and jelly beans it made for the perfect snacking pit-stop between the living room and the kitchen.

My mom’s Easter charcuterie board seems to be only the latest in a trend that is charcuterie board popularity. Over the past year, the meat, cheese, and fruit trays are commonly seen are family gatherings, holidays or a night in with friends. But what are charcuterie boards? And how do I know what to put on one?

Let’s establish a difference between a “charcuterie board” and a “grazing board.” A charcuterie board is traditionally filled with more meats and cheese, with some additional vegetables added into the mix. A grazing board varies more in that it does not always include meat. Typical grazing boards will be filled with more nuts - like cashews and almonds and bread, jams and other spreads. Of course, there are no hard and fast rules when it comes to your creations. Personally, I love adding all varieties of meats, cheese, olives, jams and nuts onto my grazing boards.

Charcuterie is the French word for “cut meat”; traditional charcuterie boards feature various cured meats like salami, prosciutto and pepperoni. Different textures and varieties of meat give those enjoying the boards some different options. Acidity pairs well with meats - adding in mustards or pickles also help to spice up the board. Adding in cheeses and crackers will give more variety and help to enhance flavors.

Often used interchangeably for “charcuterie board” are grazing boards. These are very similar to the above-mentioned charcuterie board but tend to have a bit more in the way of fruits, cheeses and dips and could be much less on the meat varieties. Either of these is perfect for any (socially distanced, COVID-safe) event you may be having. Below are some tips and tricks to prepping and creating your own charcuterie/grazing board!

Make Your Own Below are some helpful tips that I have found when making my boards to enjoy with friends or even by myself!

Think about how many guests there will be?

Are there any food intolerances/allergies?

What foods are in season?

Pick out a fun tray, along with some pretty bowls to add in dimension and draw attention to

different parts of the board.

Choose 1-2 types of meats, nuts, fruits and veggies. Add in a couple of varieties of crackers and some bread.

To complement the crackers and bread, add in jams or jellies!

Cut and assemble to food in a way that is fun to look at, and so it lays nicely on the board.

Take some time to arrange everything, so the colors and flavors all compliment each other!

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Buttermilk Cake

Loretta McGraw Active Time: Prep (15min) Bake (45min) Total Time: 1hr 10 min Servings: 12-15 slices

There is nothing more homemade than a recipe that runs in the family! My Grandmother made this recipe and passed it on so that we too might enjoy this delicious baked good. Its rich chocolatey, buttermilk base is one of a kind and makes for a most divine treat on a birthday or any day of the week for that matter.

Ingredients

Directions

Cake Pastry 2 sticks oleo 2 cups granulated sugar 2 large eggs 2 tsp baking soda 3 cups flour 2 cups buttermilk 3 tbsp cocoa powder

1. Preheat oven to 350ºF and evenly distribute your cake mixture, place your rack midway in the oven to ensure everything cooks consistently 2. In a medium size bowl, whisk together room temp oleo, granulated sugar and eggs in a bowl and whisk until homogeneous or use a mixer to combine 3. Next, add baking soda, buttermilk and flour to the blend and mix until homogeneous 4. Lastly, add cocoa powder and mix until all large bumps or texture has dissolved. Sifting your dry ingredients (flour and cocoa powder) will help to simplify and create a more even smooth texture throughout 5. Next, grease your two 9x13” pans with vegetable oil to prevent the mixture from sticking once baked. Alternatively, substitute one single 13x9” pan. Place into oven. While it bakes, prepare the icing 6. Take your room temp unsalted butter and whip with a blender for 3 to 5 minutes or until it appears light and fluffy 7. Then take the cocoa powder, powdered sugar, buttermilk and vanilla extract and mix for an additional 3 minutes until smooth 8. Allow your cake to bake for 45 minutes but ensure you check throughout the cooking time. To check on the doneness simply insert a wooden toothpick or a utensil into the center and if it comes out clean and dry, it’s complete. If residue remains, add a few additional minutes to your cook time and check periodically as to not overcook and burn your goods 9. When your cake creation is complete, remove it from the oven and allow it to cool for 10 minutes or longer before spreading the icing atop and decorating as you please. Then cut a nice thick slice out, serve with a scoop of vanilla ice cream (optional) and enjoy, that’s it!

Buttermilk Frosting 1 cup unsalted butter ½ cup cocoa powder 2 cups powdered sugar 3 tablespoons buttermilk 2 teaspoons pure vanilla extract

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Photos: Loretta McGraw 19

4 Steps To A More Eco-Friendly Kitchen

By: Madelyn Ostendorf

Living in the dorms has made me dream of when I get to have my kitchen (and bathroom!), so I have spent a significant amount of time creating concept boards for my ideal kitchen. In my research, I have come across a new trend in appliances: eco-friendly gadgets. I don’t mean just energy-efficient appliances, but kitchen staples that help to reduce waste are so obvious, and best of all, aren’t that expensive of a swap!

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First on the list: paper towels. Kitchens are some of the messiest places in the house, and paper towels are the easiest thing the grab, clean up, and get rid of the spill. This is a swap that you can buy from Etsy, or if you are crafty, you can just make yourself! This alternative is a roll of quilted towels that snap together and sit on a paper towel dispenser, making it easy to grab one, “rip” it off, and throw it in the wash pile when it is dirty. Once the roll is low, you just wash them, snap them back together and roll them back up, ready for the next spill!

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Second swap: plastic baggies. I don’t know about you, but my fridge is filled with plastic bags and plastic wrap in an attempt to keep my food fresh. Another potential DIY opportunity lies in wait here; beeswax wraps! You can either buy it from a small business or find a tutorial on how to coat fabric in hot beeswax and let it cool until you have your own beeswax wrap. The wrap is washable in cold water and is completely moldable to whatever you need to store in a lunch bag or refrigerator. Big enough pieces can even replace Saran wrap over the top of traveling dishes!

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Third swap: produce bags. It is less for operating in the kitchen, but it certainly helps to slow down the plastic-bag-that-holds-other-plastic-bags mess that either hides under your sink or in the pantry.

Grabbing a few reusable produce bags cuts down on waste for bags you know you are never going to have a purpose of reusing, and they can be tossed in the laundry when they start to get dirty. Any type of mesh bag works, so the price range is totally up to your budget. Just toss them into your purse when you are headed out to the grocery store, and you are good to go!

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Final swap: tea and coffee. Instead of getting pre-bagged tea that you toss in the trash, try looseleaf tea and a tea ball! Or, if you are more of a coffee drinker, use a reusable K-Cup or coffee filter. Not only are you not throwing out several bags, cups or filters a week (or maybe a day!), but you can better control the strength of the cup you brew. If you have a little higher of a budget and are on Team Coffee, you might even enjoy a french press; less waste, same taste.

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Congrats to: Amanda Larsen Virtual Bake-off Winner

Gluten-free chocolate torte This is my grandmother’s chocolate torte that I modified to be gluten-free. I have some friends that are gluten intolerant, so I wanted something I could bake for them. I haven’t been able to make it recently because of the pandemic, but once I can I will be sure to deliver one.

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Photos: Megan Smith 22

M&M Chocolate Chip Cookies Megan Smith Active Time: 20 minutes Total Time: 30 minutes Servings: Makes about three dozen cookies

This chocolate chip cookie recipe is my grandma’s, and I’ve grown up with her making them every time we visited her house. It was the first recipe my dad taught me to make, and I make these cookies at least once every time I go back home to visit my family. These are pretty thin but chewy cookies, and I often bake mine so that the edges are just slightly golden brown but the inside is still extremely soft. (That’s my favorite way to eat them!) They also make great crispy cookies if you bake them longer.

Ingredients

Directions

1 cup brown sugar ½ cup white sugar 1 cup Crisco or softened butter 1 ½ teaspoons vanilla extract 2 eggs 2 ¼ cups flour 1 teaspoon baking soda ½ teaspoon salt 1 cup chocolate chips (or more/ less, depending on your taste) Mini or regular-size M&Ms

1. Preheat oven to 350°F 2. In a large bowl, use an electric mixer or a large spoon to cream together the sugars and shortening/butter until smooth 3. Add the eggs and vanilla and mix to combine 4. Stir in flour, baking soda, and salt until no dry spots of flour remain 5. Add chocolate chips and mix 6. Form into tablespoon-sized balls and place on an ungreased cookie sheet 7. Decorate the top of each cookie with M&Ms. I often do three per cookie 8. Bake in preheated oven for 7-9 minutes or until the edges of the cookies begin to turn golden brown 9. Remove from oven and allow to cool for a minute or two, then transfer to a wire rack to cool further or serve warm

Photos: Megan Smith 23

Rice Krispie Treats

Rice Krispie treats are a delicious snack synonymous with Iowa. In fact, they were invented by native Iowan Mildred Day! With a variety of ways to personalize and make them your own, these treats are guaranteed to be a crowd pleaser for any occasion.

Carlos Jimenez Active Time : 15-30 Minutes (30 if optional steps are included) Total Time: 55-70 minutes Servings : 9 Treats Ingredients

Directions

6 cups Rice Krispie Cereal (any kind works great!)

16 Oz Bag of mini marshmallows (Jet-Puffed works best!)

6 tablespoons unsalted butter 1 teaspoon vanilla extract Pinch kosher salt Optional: White and Dark chocolate for decorating

1. In a large saucepan, melt the unsalted butter over medium heat.

2. One the butter is melted, add in the mini marshmallows slowly, to ensure the melted butter does not splatter. Continue to stir until the marshmallows are completely melted and have a smooth consistancy.

3. One the mixture is thoroughly melted, remove from heat and add in vanilla extract and kosher salt.

4. Add in the Rice Krispie Cereal, and mix until all of the marshmallow mix is well incorporated with the cereal.

5. Add Rice Krispie treat mixture to a greased 9 in x 9 in baking dish (9x9 for thicker treats, any other size for thinner!). When adding to the dish, make sure you do not over handle! Doing so will make the treats tough and hard in texture.

6. Allow to set for at least 40 minutes before enjoying!

Optional: For added flavor, dip the Rice Krispie treats into melted chocolate to give them a nice new look!

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Photos: Carlos Jimenez 25

Instant pot shredded chicken burrito bowl Lauren Unzen Prep time: 15 minutes Total time: 50 minutes Serves 4-6

With a crazy schedule, it can be hard to make healthy, good foods. What’s great about Instant Pot pulled chicken burrito bowl is that not only is it quick, healthy, and delicious, but it is also minimal on the dishes as well and you can dress it up or down based on what you like. It is a perfect meal for anyone with a crazy busy schedule, it also makes great leftovers for lunch or even another dinner.

Even if you don’t have an instant pot you can still easily make this meal in a slow cooker or even a pan. Cooking times will vary.

Ingredients

Directions

1 Tablespoon chili powder 1 teaspoon dried oregano 1 teaspoon lemon pepper 1 teaspoon paprika 2 teaspoons kosher salt 1 teaspoon garlic powder Dash of cinnamon powder 1 teaspoon chipotle powder 1 pound boneless skinless chicken breasts 1 ½ cups chicken broth 1 15 ounce can black beans, rinsed and drained 1 15 ounce can corn, drained 1 4 ounce can diced green chilis 1 15 ounce can crushed tomatoes 1 ¼ cups white rice Optional: serve with sour cream, guacamole, or salsa

1. In a small bowl, mix together chili powder, dried oregano, lemon pepper, paprika, salt, garlic powder, cinnamon powder, and chipotle powder 2. Next, add ½ cup chicken broth to the bottom of the instant pot, then add chicken breasts 3. Sprinkle half of the seasoning mix over chicken 4. In another bowl, add black beans, corn, diced green chilis, crushed tomatoes, rice, and the remaining seasoning mix 5. Add rice mixture on top of the chicken, then pour over remaining chicken broth. Making sure all the rice is fully submerged 6. Add lid and set valve to seal and cook on manual, high pressure, for 8 minutes 7. Allow pressure to naturally release for 12 minutes, then quick release any leftover pressure 8. Remove lid and fluff rice 9. Add lid back on for 5 more minutes to let the rice rest, keeping the pressure cooker off 10. Take chicken out and shred with two forks, then add the chicken back to instant pot and mix 11. Serve warm with sour cream, guacamole, or salsa for an added touch

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27 Photos: Lauren Unzen

Garden to Table: Add a Little Homegrown to your Cooking By: Kaitlin Wille The phrase “cooking at home” often brings warm feelings to many. The familiarity, tradition, and serenity all give an island to jump on amid a turbulent week.

With the pandemic, cooking at home has taken on a whole new meaning. As more people avoid large crowds at restaurants, we have found inventive ways to make food. In the comfort of our own homes, we have whipped up new coffee, made the most out of three-ingredient recipes, and got creative with our presentation ways.

“Homegrown, Homelovin’” is all about celebrating the things we love about cooking at home and doing so in an organic way. One way to think outside the box is to grow food at home.

We teamed up with horticulturists at Iowa State University and some local farmers to learn how to garden for the kitchen. The one thing they both wholeheartedly agree on; nothing beats a homegrown tomato.

Aaron Steil, assistant director at Reiman Gardens, advises starting small when growing edible gardens.

“Tomatoes are great for starting a garden because of their diversity. You can grow stuff you can’t find in a store with a simple seed,” Steil said, “My kids grew some, and I’m pretty confident they only took the first bite because they did it themselves.”

Gardening is easy enough for kids and rewarding enough for the effort. Gardening has increased since the pandemic to combat food insecurity and promote wellbeing.

A Canadian study published in a sustainability journal found that “66% of new home food gardeners agree that the current pandemic influenced their decision to start producing food at home.”

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Steil lays out how to start the perfect tomato, pepper or lettuce plant. Here’s what he suggests: 1) Directly sow the seed into a small container with soil

a) This could be a reused yogurt container or egg carton

b) Poke holes in the bottom for drainage 2) Use a good potting soil 3) Plan them to grow by the first frost-free date (say that five times fast!)

a) Typically the first week in May

b) Sow six weeks before that 4) Keep consistent moisture 5) Use a window or fluorescent light 6) Short and stocky equals high quality 7) Be patient!

“If the pandemic means we stay at home, why not give gardening a try?” Steil said, “It’s low risk and high reward.”

If you don’t have space and resources for an at-home garden, there are other options. On the outskirts of Ames, Iowa, Onion Creek Farm thrives as a Farm to Folk Community Supported Agriculture production.

Owner Lonna Nachtigal has always loved gardening and wanted to grow vegetables for the local market.

She later met chef Donna Prizgintas, and the two formed a likely partnership; the townie looking for the unreplicable taste of homegrown food and the farmer looking for a way to make food more local.

The two now have their own radio show, DonnaLonna Kitchen, to discuss their organic way of eating on air.

“Eating is an agricultural act,” said Prizgintas, “Even if you are not a grower, you are part of the system.”

Getting to know a farmer is a great way to get the same taste of that unique, juicy tomato while promoting community-supported agriculture. If you can’t manage farm-to-table, you can do farm-to-folk.

“Iowa is an agricultural powerhouse, and ISU is at the center of the marketplace,” Nachtigal said.

Even here on campus, locally grown food remains a priority. Newly elected Iowa State University Student Government President and Vice President Julia Campbell and Megan Decker highlight in one of their crucial platform points how they plan to increase locally sourced food.

“11% of food provided by ISU dining is locally sourced. Partnering with local producers as well as Iowa State greenhouses allows economic growth to remain in the local economy and reduce carbon emissions by traveling expenses,” according to their website.

Growing food takes time and a growing season. Start small, pick something that you like, and tend it. Visit Reiman Gardens, listen to DonnaLonna Kitchen on Tuesdays at noon, and encourage your student body officials. Most importantly, give gardening a try and promote locally grown food to stay homegrown and homelovin’.

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Photos: Rebecca Crawford

One Pan Pasta Rebecca Crawford Active Time: 5 minutes prep time and 15 cook time Total Time: 20-minute total Servings: 6-8 servings

As college students, we don’t often have the time to cook full meals for ourselves. We also may not like doing lots of dishes in addition to all of the homework we have waiting for us. That is exactly why this One-Pan Pasta is my go-to recipe on Sunday nights. This 20 minutes recipe practically cooks itself and makes great leftovers throughout the week. This dish was one of the first recipes my mom taught me to cook by myself. Often, we would use ingredients from our farm and garden, so it was extra special as it was directly farm-to-table! This recipe is one of my favorites to make and I am so excited to share it with you!

Ingredients

Directions

3 cups halved cherry tomatoes 1 large onion, diced Basil seasoning, to taste 4 garlic cloves, sliced 1 pound dry linguine 1 ½ teaspoon kosher salt 1 teaspoon fresh ground pepper 4 ½ cups water 1 cup shredded Parmesan cheese

1. Set aside 1 cup halved tomatoes, and parmesan cheese 2. In a large pan, combine the remaining ingredients over medium-high heat 3. Cover and bring to a boil 4. When water is boiling, remove the cover and cook for 7-9 minutes, or until pasta is al dente

a. The water will be mostly absorbed when the pasta is

finished cooking 5. Add cheese, basil seasoning, and tomatoes. Toss to combine

a. The cheese may clump at first but will melt into the

sauce after a few minutes

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The Great Cassorole or Hot Dish Debate By: Kyle Grossnickle

Talk to any Minnesotan, and you will hear one or both of these things; “aboot” and “hot dish.” Many have grown up saying tater tot or green bean ‘casserole,’ but the term ‘hot dish’ is used almost exclusively by the people of Minnesota. Is there a correct one?

I had the pleasure to interview Hannah Varble, a sophomore in music and English here at Iowa State and a Minnesota resident. Hot dish is always the term used in the Varble household, with the interesting exception of green bean casserole, which is referred to as a casserole. When asked if she knows why her family all says hot dish, she said, “It’s just what I’ve grown up hearing and saying.”

Is there a correct answer? To find out, it’s essential to consult the formal definition of casserole. Mirriam-Webster Dictionary defines casserole as “a dish in which food may be baked or served.” Other definitions include “food cooked and served in a casserole” and “a deep round porcelain dish with a handle used for heating substances in the laboratory.” The important takeaway is that all three definitions refer to the dish in which the food is made and not the food itself, so it would appear that casserole is the “right” answer. But we can’t jump the gun yet. Let’s look into the history of the hot dish.

The hot dish originated as the hot pot in 1910. The hot pot was a WWI meal to make meats and canned foods stretch for long periods of time. According to an article from Eater.com, “Everything you need to know about hotdish” by Lina Tran, the first authentic appearance of hot dish was in a 1930’s cookbook. The purpose was to feed many people with limited materials, which is because it was the time of the Great Depression. It’s not really known as to why the rest of the world calls it casserole now or why only Minnesotans maintain the old term of hot dish, but that is a thought for another day.

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Tostadas

Growing up I loved it when my mom made tostadas. It’s a fast and fulfilling meal that you can make in minutes. You can add or change up the recipe to your liking is the fun part.

Cinthia Naranjo Prep time: 10 min Total time: 20 min Serving size: 2 Ingredients

Directions

Tostadas (found in the Hispanic aisle) or shell for tacos ¼ cup of roma tomatoes ¼ cup of onion ¼ cup of lettuce 1 15.25 oz can of pinto or black beans ¼ cup of salsa like Pace™ or Chi-Chis™ or homemade Half of an avocado Sour cream Cotija cheese or queso fresco

1. In a medium-sized frying pan, heat up the beans and add a tablespoon of oil (canola, vegetable, or olive oil). Heat it up on medium heat for two minutes 2. Use a potato masher to mash the beans. Mash until the beans are smooth and no longer are lumpy. Add salt for taste 3. Lower the heat to low for five minutes. After five minutes, turn off the heat and wait until the beans are warm enough to spread on tostadas, and not too hot to break the tostadas 4. Take a tostada and smear a tablespoon of refried beans to the tostadas 5. Add lettuce, onion, tomatoes, salsa sour cream and cheese in the order you desire. You can omit ingredients or add more to your liking

Photos: Cinthia Naranjo

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Meal Prep: Fast, Easy, Affordable By: Madelyn Ostendorf When navigating through college, it is hard enough to worry about grades, paying for tuition and housing, and the hundreds of other little things that crop up on a day-to-day basis. Eating well and getting to the grocery store can sometimes plummet to the bottom of the list of things to do. However, there are many meal-prep delivery services that students can try that provide ingredients and recipes to good, complete meals that are more than just a run to McDonald’s! Here are four of our favorite ones.

Home Chef - Home Chef boasts that its service delivers fresh weekly meal kits for as low as $6.99 per serving, customized to the purchaser’s taste. This service allows its users to select meals each week, customize the meal for both taste and dietary restriction, and then cook it in under 30 minutes. It also claims that users can pause the service whenever they want or skip deliveries if they are out of town.

Ideally, this means that when you go home for winter break, you won’t have perishable items sitting in the mailroom of your apartment waiting for you when you get back. Home Chef also has various meal kits, from 30 minutes, 15 minutes, oven-specific meals, grill-specific meals, gourmet and salads. To get started, users take a quiz to establish their preferences, which allows them to exclude foods from showing up in the list of available options, allowing them to see meat-free or nut-free options. They establish how many servings per meal they will be purchasing and then select the meals they would like to receive. Home Chef has served over 200 million meals during their six years of service.

Blue Apron- Starting at $7.49 per serving, Blue Apron states that all food distributed from their delivery boxes is fresh and sustainably harvested. Blue Apron also offers the option of adding, for $10 per bottle, a monthly wine pairing for your meal delivery. This service caters to individuals who don’t have time to go to the grocery store and don’t have a lot of experience cooking. Everything for the week is sent to you in perfectly proportioned amounts, so nothing is left over. They have vegetarian options to choose from but less customizability, and require more parsing through to find recipes if you have dietary restrictions. However, Blue Apron is an excellent option for people with little time on their hands. All you have to do is plug in your email address and select a plan to get started. From there, you choose what meals you want to receive for the next week and start checking your mailbox.

Sunbasket- Many meal delivery services, Sunbasket offers to send recipes and ingredients right to your doorstep. However, they also offer to send pre-made meals to you, ready to be popped in the oven after work or class. Sunbasket also provides a wide variety of personalization, from paleo to gluten-free to diabetes-friendly to pescatarian; Sunbasket is among the most inclusive in dietary restrictions. Starting at $10.99 per serving, Sun basket has hundreds of recipes to choose from. To get started, the purchaser simply picks how many servings they would like and then begins to customize what diet they would like.

If they want something from the paleo menu one day and something with red meat the next, that’s an option with Sunbasket.

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GreenChef- Green Chef meal delivery services is a plant-focused service, and though some options do you have meat in them, each dish is veggie-packed. Starting at $11.99 per serving, Green Chef offers purchasers three different meal types to curate menus—keto and paleo, balanced living, and plant-powered—two, four, or six people, and either three or four meals per week. This is the smallest of the box options and suitable for those who don’t need meals sent to their homes every day, but when they do want meals, they know the meals will be plant-based.

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Photos: Loretta McGraw and Cinthia Naranjo

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Cucumber Relish Loretta McGraw Active Time: 10min Total Time: 2hr 20 min.

Servings: Approximately 8 1 pint jars or 16 ½ pint jars

You’ll be relishing this one. Grill outs just got an upgrade! What kind of Summer party would it be without at least one pickled product? Here to save the day and your get-together is my one-of-a-kind cucumber relish. Grab out your Ball™ and Kerr™ mason jars—because you’ll even have plenty of leftovers to bring to the block party, holiday gatherings, you name it!

Ingredients

Directions

12 medium-large cucumbers, peeled and finely diced 6 medium onions, finely diced 1 bunch of celery (minus roots), diced 1 ½ tablespoons salt 1 ½ cups white vinegar ½ cup of water (optional) 3 cups granulated sugar ½ teaspoon turmeric powder 2 teaspoons mustard seed

1. In a large saucepan, combine diced cucumbers, onions, celery and salt 2. Add vinegar, water (optional), sugar, turmeric powder and mustard seeds and mix until ingredients are intermixed 3. Turn on a stovetop burner to medium-high and bring all ingredients to a boil. Once it reaches a boil, reduce heat and simmer for 8-10 minutes stirring on occasion.

4. Remove from burner and let stand for 2 hours before draining excess liquid.

5. Ladle or funnel the mixture into the mason jars, taking care to leave a ½ inch spacing or more from the rim. Make sure to pack down the ingredients tightly with the aid of a spatula or other utensil.

6. Place the lid overtop and screw the band in place to seal jars.

This recipe will last as-is for a few weeks refrigerated

or can be extended by boiling sealed and filled jars for

10 minutes, otherwise known as the water-bath method.

7. To use the water-bath method fill a water bath canner or a large, deep sauce pot with a lid, and a rack. Insert filled jars (water should sit 1-2 inches above the lid) and bring water to a rolling boil. Place lid on the pan and boil for 10 minutes.

8. Turn off the burner and carefully remove jars with precautions for heat. Place on a dry towel and allow to cool overnight before storing in the pantry or in a dark cool place.

If you enjoy a little extra tang, use a full cup of vinegar and skip out on the water altogether. If you’d prefer it mild, use ½ cup of vinegar and ½ cup of water instead. You can also opt to use apple cider vinegar which proves softer on the palate but will alter the color.

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Photos: Loretta McGraw and Cinthia Naranjo 38

Mexican Pasta Salad Recipe by Cinthia Naranjo Active time: 30 min Total time: 1 hour and 30 mins

My favorite pasta salad is this traditional Mexican pasta salad.

My mom would make this pasta salad when we had parties and would look forward to it all the time. Not only is this a popular pasta salad, but it’s easy and simple to make.

Ingredients

Directions

4 cups of macaroni noodles 1 cup of diced red pepper 1 cup of diced celery 1 cup of diced ham slices with cheese cubes Half of a 15 oz can of corn 8oz sour cream OR ¼ cup + 1 tablespoon LALA sour cream ¼ cup + 1 tablespoon mayonnaise

1. Cook pasta according to package directions and add salt if desired 2. Drain, rinse pasta under cold water until pasta is completely cooled 3. In a large bowl, add pepper, celery, corn, and ham and cheese to the macaroni. Mix until combined.

4. Add the sour cream and mayonnaise to the pasta mixture and combined.

5. Add more mayonnaise or sour cream if desired and add salt or pepper to taste.

6. Cool for an hour before serving

Photos: Loretta McGraw and Cinthia Naranjo

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What is a GMO By: Madelyn Ostendorf

From food science to agronomy to economics, researchers, professors and concumers have taken an interest in genetically modified organisms. In grocery stores, aisles are peppered with “GMO-free” labels, and consumers may or may not be aware of what that means. What even is a GMO?

First, it’s important to note that though many crops in the United States are GMOs, most of those crops are used for animal feed. According to the Food and Drug Administration (FDA), the following foods and their byproducts are classified as GMOs: • Corn • Soybean • Cotton • Potato • Papaya • Summer Squash • Alfalfa • Apple • Sugar Beet

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Each of the above plants has been genetically modified for a very specific reason, and generally for the health of the plant. Many of the crops are now naturally resistant to insects and need fewer pesticide treatments, causing less damage to the environment and decreasing pesticide resistance in insects. Some crops are modified to combat crop-specific viruses that would have destroyed them, like the papaya, according to the FDA. Genetic modification saved the papaya industry on Hawai’i that would have been otherwise wiped out by the ringspot virus in the 1990s, according to Cornell University.

Most often, people are attracted to these labels of “GMO-free” because if a product is boasting that it doesn’t have something, that thing must be somehow bad, right? GianCarlo Moschini, Charles F. Curtiss Distinguished Professor and professor of economics at Iowa State University, published an article debating the positives and negatives of putting into place mandatory labeling of GMOs in food. In his opinion, if labels are required, consumers may see them as more of warning labels than ingredient indicators, stating, “If [consumers] are accustomed to seeing mandatory disclosures only when their need is unquestionable (e.g., tobacco packaging warning messages), consumers may rationally infer that if a GMO label is required it must be because these products are objectively risky.”

Still, consumers are likely curious as to what exactly a GMO is. As defined by the FDA, a GMO “has had its DNA changed using technology that generally involves the specific modification of DNA, including the transfer of specific DNA from one organism to another.”

This kind of DNA sharing also occurs in nature, but through a process called natural hybridization.

Rather than a lab splicing DNA together, two species cross-pollinate and create a new species that share the traits of both original species. Stores often don’t label them as natural hybridization, usually because we either aren’t aware that they are hybrids or because they are considered more natural than the lab-created GMOs. Examples of natural hybridization include “Better Boy” tomatoes, sweet corn and many species of cactus.

According to the FDA, over 24 countries grow and produce GMOs. Though approval processes for the crops differentiate by country, they all have the same core value: GMOs should be safe for human and animal health and the environment.

All the GMO crops produced in the United States have GMO-free versions available, and consumers are well within their right to pick whatever they wish to buy.

But the next time you walk down the aisle of a grocery store and see that GMO-free label, remember what goes into a GMO and make your own informed choice.

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Photos: Taline Rimoun Jouzi 42

Hasselback Waffle Potato Taline Rimoun Jouzi Active Time: 15 minutes Total Time: 45 minutes Servings: 20 slices ( depending on thickness)

This is the best side dish/snack to munch on whenever you are craving some crispy, tender, and flavorful potatoes. This recipe is guaranteed to satisfy your love for potatoes and such an easy way to make your baked or air-fried potatoes!

Ingredients

Directions

Potato 3 Russet Potatoes 1 tsp dried parsley 2 Garlic cloves, minced 3 Tbsp Lemon juice 1 tsp Paprika 1 tsp onion powder 1 tsp of black pepper 1 tsp Salt Optional: 1 tbsp chopped fresh cilantro Either option 2 tbsp of olive oil or, Melted butter

1. Preheat your oven/air fryer to 400 F, 2. Grab your potatoes and peel off the skin 3. Once peeled, use your chopping board and cut all sides of the potato so that you can flatten the surface on all edges, creating a cuboid shape 4. Once that is complete, slice the potato into ½” or ¼ inch” pieces, creating multiple slices of thick squares 5. Next, use a chopstick and place it beside the squared slice of thick potato, use your knife to slice the potato horizontally until it hits the chopstick (approximately halfway through), and then do the same slit the opposite way by rotating the potatomake sure to use the chopstick as a guide to not cut all the way through the potato 6. The surface of the potato should look like a Rubix cube or a grid 7. Set the potatoes aside 8. For the leftover pieces that you used to flatten the surfaces of the potato, they can be sliced into strips and put in the air fryer as additional fries ( bonus!)

9. In a bowl, toss all the rest of the ingredients ( dried parsley, minced garlic, paprika, black pepper, salt, onion powder, lemon juice, oil/butter) 10. Add the potatoes and mix them into the mixture, making sure it is fully covered 11. Once that is complete, add your parchment paper to your tray or air fryer bucket 12. If using the oven, place it in for 20 minutes ( or until golden brown on the surface) 13. If using an air fryer, place it at 400F for 10 minutes, then flip the potatoes and put the air fryer temperature at 375F for 8 minutes. For a crispier bite, leave it in at 350F for an additional 3 minutes.

14. While the potatoes are baking, use a custard cup and add the measurements for the dipping sauce and mix them together well 15. Now that the dipping sauce is ready, check on your potatoes making sure they are golden brown, and when tested with a knife tender on the inside, take it out and bon appetit!

Dipping sauce 1 tbsp mayonnaise 1 tbsp ketchup ½ tsp of hot sauce

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Special thanks to ISU Student Government for making this publication possible.

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