Phad-tio Thai and Minty Lime Mangoade

So it's been a awhile, and though I've graduated and am no longer a college foodie per-say (I've got my own place and a grown-up's job), I"m still cooking and an amateur foodie so the name shall still stay.

What I've found over the last few weeks/months:
-One of the nice things about having one's own place is being able to cook when I want and what I want.
-One of the things nice about having a grown-up's job is I can afford to do more than just quick, oober cheap meals, super easy and term paper/studying/band-practice friendly meals. In other words I can do more than just throw stuff in a crock-pot (but I will never lose that as an option).

So with that said, let me share one recipe I just prepped and shared with my boyfriend in my new place:


Phad-tio Thai
(called that because I served it on my patio )

Here is what you do:

-Pick your meat of choice (chicken, pork, shrimp, beef, tofu) chopped to bite size pieces (maybe a cup's worth per-person). Chop and cook this fully.
-Purchase some Thai Kitchen Pad Thai instant kits (you will probably need one for each person that you wish to serve).
-Follow the prep directions for heating the noodles and sauce.
-Reserve the dehydrated toppings for the end.
-While the kits are microwaving, pulse some bell peppers, cilantro, onions, and fresh ginger in a food processor. This is all to taste--just add a little more or a little less of whatever you like. Once everything was pulsed I had about 1/4-1/2 of veggies and herbs per serving (but that may be because I'm obsessed with cilantro...)
-In another small pan hard scramble an egg or two.
-Once the meat is cooked, throw all the veggies and herbs in the pan.
-Add the fried eggs.
-Toss it all with sesame oil, if you've got it, Olive oil, if you don't.
-Add the noodles and sauce and toss together.
-Add salt, pepper, ground ginger, garlic powder, hot sauce, and Frank's Red Hot Sweet Chile Sauce).
-Add the seasoning and packets from the kits the mix and toss (reserve the peanuts if you prefer them as a topping).
-Add 1/8-1/4 cups of water.
-Cover and simmer on low for 5 mins. (or while you tidy up/nuke some frozen egg-rolls/prep beverages etc.).
-Plate and enjoy!

Minty Lime Mangoade

What you'll need:
-1 cup of sugar
-1 packet of your favorite lemonade instant drink mix (kool-aid)
-1 can of canned mango juice (look in the Latin food section of you local grocery store)
-1/8 cup of finely chopped mint leaves
-Ginger Ale (optional)
-Light rum (optional)
-Ice



What you'll do:
-Mix all the ingredients in a pitcher, chill, and enjoy!
-Add ginger ale for a virgin spritzer.
-Add light rum for a real spritzer.
-Blend with ice for a cool and refreshing slushie!

Can't shake the Sweet 'N Sour...

So, in a nice throwback to my sweet and sour pot roast I put together a months ago, my perpetual craving for Chinese food, and my empty linty collegiate pockets I thought I might try my hand at Sweet and sour chicken. Here's what I did:

Still weaning myself from my slow-cooker crutch (I received a newer and bigger one for Christmas so my addiction to this little culinary Godsend may have just quadrupled), I made a similar sauce as before:

-1 large can of tomato sauce
-1 small can of tomato paste
-2 tbsp. Worcestershire
-3 tbsp. Apple Cider Vinegar
-2 tbsp. Hot pepper sauce
-2 tsp. of garlic powder
-1 tbsp. of freshly grate ginger
-1 can of pineapple and half the juice
-3 chopped chicken breasts (about 1/2-1inch thick pieces)
-1/4 cup of packed dark brown sugar.

Combine all this and cook on low for 7-8hrs or on high 3-4hrs.


And I couldn't satiate my Chinese food cravings without fried rice! So I made a quick and dirty version:

Combine
-2 cups of rice and 4 cups of water
-2 big heaping tbsp. of butter (in honor of the Patron Saint of Butter Paula Deen)
-Salt and pepper to taste.

Stove-top cook it on medium until all the water cooks out. OR nuke it in a microwavable safe bowl on high for 20 mins.

Once the rice is done, in a large skillet or a wok (I love my wok) fry an egg or 3, scramble it and chop it into smaller pieces. Next melt some butter or use your favorite oil (almond, saffron, etc.) to lube of the pan and mix in the rice. Fry it until its a nice shade of brown. Season with salt and pepper.

And that's it. It's a recipe that takes many liberties the Asian cuisine version but, as my mother would say, "It'll fill a hungry crack," and also not make a large dent in the nonexistent college budget.

Cider Desire

Okay, I give up. I'm aware its been a month. But the semester's winding down and I've had finals and term papers etc. and have been fighting a devilish cold...I know excuses, excuses. But lemme share a beverage with you that should smooth things over. It's called Study Cider and it is the best to get one to relax.

Study Cider

In one pot combine:

1 gal. of store bought apple cider (the cider from the produce section is best)
2 cups of pineapple juice
2 cups of orange juice
4-5 cloves (stick them in an emptied and re-tied tea bag so you and others don't discover it later in your cup)
1 1/2 tsps ground nutmeg
2 sticks of cinnamon
1 orange and 1 lemon sliced and floated on top.

Stir and heat on low for 1.5 hours (but earlier is fine too. It just peaks with low and slow heating)

Serve with Bacardi Gold (measurement: depends on how difficult the final exam ; )

This Just In! Cheddar Makes it Even Better!

I have a new update on the Spiced Sweet-N-Spicy Corn Muffin recipe below. I made it again since I last posted and got a little more creative in the kitchen.

So here's what you do. Add 1/2 cup of shredded sharp cheddar cheese and 1 more tablespoon of butter/margarine to the corn muffin batter in the recipe described below and continue to follow the instructions.

Then enjoy spicy, cheesy, sweet, and savory corn manna from heaven.

Seriously, its that good 8 ).


Other corn muffin combos that might be worth trying...

-chopped (and cooked) bacon
-onions/scallions
-mushrooms
-chopped peppers
-chopped tomatoes (though mediating the acidity might pose a problem)
-chopped pineapple (yes! But perhaps nix the Italian seasoning for freshly ground ginger)

Any others?

hmmm.....I'll try these and get back to you 8 )

Well if you muffin ask, I've been studying and chili-ing today.

Well, I'm back. I know that it has been a long hiatus, and I promise you I've not starved over the past 2 mos. I have been cooking, but maybe documenting less than I should. My apologies. I've always been bad at keeping journals, updating twitter, and myriad other aptly described "thingies" that require constant or occasional attention. I shall do better....but I digress.

I made chili today! But more importantly I tried my hand at what I shall call Spiced Sweet-N-Spicy Corn Muffins. Can't wait for them to finish baking and the slow cooker to...well...speed itself along. But patience is something to be rewarded. Anywho.... here are the easy recipes I threw together. Pictures (and dinner!) to come.
Spiced Sweet-N-Spicy Corn Muffins

In one bowl mix:

-2 boxes of Jiffy Corn Bread Mix (this is best because it is lightly sweetened--though you are welcome to change it up/make your own--and comment with the recipe 8 )
-2/3 cup of milk
-2 med eggs
-1 tbs. butter or margarine
-hot sauce to taste (Yes--please live a little and taste the batter. The eggs are pasteurized. You'll be okay.)
-2 tbs. of Italian seasoning.

Pour batter into either pre-lubed muffin pans or muffin-cups. Sprinkle additional Italian seasoning on top for a pretty and aromatic muffin topping. Bake at 400 degrees for 15-20 mins. Makes 12-14 muffins.

Varied Veggie, Mildly Meaty Chili

In a slow cooker combine:

• canned and drained, frozen, or fresh chopped veggies (whatever and as much your heart desires/slow cooker can hold--though I discourage lettuce)
• tomatoes--chopped roma, or halved grape or cherry tomatoes (same measurement as before)
• 1 large can of kidney beans
• 1 chopped med. sized potato
• 1 tablespoon minced garlic
• 1 lb of browned hamburger
• 1 tbs Worcestershire
• 2 tbs hot sauce
  
• 2 cans of tomato sauce
  
• 1/4-1/3 cup of Sweet Baby Ray's BBQ sauce (Ray's is my fav. but you go with what you like and measure to taste)
• garlic powder, rosemary, basil, thyme, oregano, salt and paper to taste
  
• Two chili seasoning packets (store brand is fine, I prefer Kroger)

slow cook on low 5-7 hours.

So we have a pot-roast! Well half a pot-roast.

I found this recipe for sweet and sour ribs:

It seemed simple enough and I was eager to use to my new slow-cooker--Thanks mom, I'll bring it back!

Well country-style ribs are hella expensive this week for some reason so I bought a rump-roast instead and changed up the recipe. I ditched the pineapple (not so sure about pineapple and rump-roast) and added carrots, real ginger and some funky crystallized brown sugar I found at the Walgreens. They didn't have packed brown sugar and I sadly don't have my car on campus.

Then I went to work. I prepared the sauce--which tasted yummy (even with my crystallized brown sugar) and I seared the meat. But it was not until immediately after I seared the meat I realize that that whole pot-roast was not going to fit in my one-two serving sized Crock-pot. Sad day 8 (.

But ever resilient I sliced (well angrily hacked) that hunk of meat in twain and put half in the Crockpot and chopped up half into tiny steak-bites for salads and sandwiches later. I finished my little chunks-o-meaty goodness in the pan and they are now happily sitting in the fridge.

As for my other half of beef, it is simmering nicely in the cooker and smells DELIGHTFUL (great call on the fresh ginger mom 8 ).

So all in all good day. Can't wait for dinner in like 4-6hrs. Pictures to come.

------Alani

Welcome to my food blog, and yes I probably should be studying.....

So I am a college kid (ahem senior so not a college kid for much longer) and part of my bucket list this year is to cook more and document my results. You are welcome to read my blog, but I implore you not to allow the term "foodie" to make you think I am some culinary guru. I am no Giada, or Alton Brown or (my newest favorite love) Aarti. I do watch the Food Network and The Cooking Channel like its a religion, however. But I digress, this is simply a food journal, of recipes, tips and tricks I stumble upon and maybe the occasional faux-cooking show webisode posted of me and my crazy friends.

Anyway, enjoy and Bon Appétit!