Freshman Friday: Avocado Egg Salad

Welcome back for another edition of Freshman Friday, a weekly installment using only kitchen appliances that can be used in a dorm and food stuffs that can fit in a mini fridge.

Eggs are amazing. Hard boiled, soft boiled, over easy, over hard, and, of course, scrambled with cheese. In any iteration, these portable protein powerhouses (oooh, natural alliteration) are one of that staples for any fridge, big or small.

So, how do you cook the eggs without leaving your room? Well, if you want over easy, over hard, or fried, I’m still working on figuring that out. I’ve already showed you that eggs can be scrambled in the microwave. So all that’s left are boiled eggs and for that, a rice cooker is very handy.  A rice cooker should not be limited to making only rice (and actually, since I prefer brown rice, I haven’t used my rice maker to make rice since I got it). In fact, a rice cooker can be used to cook anything that needs to be boiled or steamed. I’ve cooked pasta and eggs, in addition to steaming vegetables (fresh and frozen) and some frozen (though thawed) dumplings. So get one, post haste and let’s get cooking!

Avocado Egg Salad on Rice Cake

Avocado Egg Salad

Avocado Egg Salad Ingredients

Adapted from Australian Avocado

Ingredients

  • 4 Eggs (Missing from the photo because they were still boiling)
  • 1 medium sized avocado
  • 2 stalks of celery
  • 1-2 tbsp of sweet relish
  • 1-2 tbsp of dill pickle juice
  • Various seasonings (I used pepper, Old Bay, and garlic powder)

Directions

  1. Boil your eggs, obviously. 
  2. When cool, chop your eggs into pieces. For ease, I like to cut my eggs in half, lay one half down (flat side down), cut in one direction, and, while squeezing the egg to keep it together, rotate and cut in the other direction for a loose dice.
    IMG_0366  Dicing Eggs: Step 2
  3. Put eggs in bowl. Next, slice open the avocado and slice the celery. For this recipe, I would suggest getting a slightly overripe avocado (an avocado that is very soft when squeezed) unless you have a blender. For this recipe, I used my Magic Bullet (six years and still going strong!) to blend my avocado chunks into a mayo like texture. Once done, add avocado and celery to eggs and mix.
  4. Next, add your sweet relish and dill pickle juice. I use a 1:1 ratio (meaning I add them evenly). If you’ve never made egg salad before, I suggest starting with the smaller amount, tasting, and either adding more or leaving it alone. Finally, season to taste and mix.

Avocado Egg Salad

Now, you can enjoy your egg salad right away, but I prefer to let it cool in the fridge and then top a rice cake with a slice of cheese and a quarter cup of salad. This is not the best looking recipe, but the avocado provided a creaminess similar to mayo and my addition of spices (and the pickle juice) helped to round out the flavor.

Final Verdict: Delicious

Crockpot French Toast and Happy New Year!

Happy New Year! Hope you had a good evening and got home safely. Got any resolutions you want to share? No? Well, I’ll share one of mine to get started: to eat breakfast more. So you’ve probably heard that if you eat a filling breakfast, you’re more likely to eat less throughout the day, right? You’re also less likely to get raging headaches from hunger around 10 AM. But because I like to get to work at 7 AM (I know it’s crazy, but I love the quiet and I get so much done) if I have to cook anything, I probably won’t eat breakfast on that day.

So, I’ve decided that I need to expand my “wake up and go” arsenal. I’ve already got my make ahead breakfast burritos that I can prep and freeze, but sometimes I want something different. Enter the crockpot which, in my opinion, is one of the best kitchen appliances (after the KitchenAid standmixer and all of it’s glorious attachments, of course). I have two, a regular 4 quart (I get 8-10 servings depending on the recipe) and a mini 2 quart. The best thing about the crockpot is that you can put all the ingredients in, turn it on, and walk away (or in my case, go to sleep). So let’s add another arrow in the breakfast crossbow.

Crockpot FT Complete

Crockpot French Toast

Adapted from The Cake Eccentric’s Blog

The 4 quart fed 6-7 people. I believe that the 2 quart could comfortably feed 2-3 people (unless you’re trying to feed a guy, then you might just want to break out the 4 quart).

Crockpot FT Ingredients

Ingredients

  • 1 loaf of bread (for a 4 quart) or 1/2-1/3 of a loaf of bread (for the 2 quart)
  • 9 eggs (for a 4 quart) or 4 eggs (for the 2 quart)
  • 1 1/2 cups of milk (for a 4 quart) or 3/4 of a cup of milk
  • 2-3 tbsp of cinnamon (for a 4 quart) or 1-2 tbsp of cinnamon (for a 2 quart)
  • 3 tbsp of brown sugar (for the 4 quart) or 2 tbsp of brown sugar (for a 2 quart)
  • 1 tbsp of sugar (for the 4 quart) or 1/2 tbsp of sugar (for a 2 quart)
  • 2 tbsp of vanilla (for the 4 quart) or 1 tbsp of vanilla (for a 2 quart)
  • 1/2-1 tbsp of nutmeg (for either size)

*Note: I really like cinnamon and nutmeg, so you may want to start with half of the suggested spices and use your sense of smell to adjust from there. Remember, this is a cooking recipe which means that you can adjust to your liking (don’t do that with baking). But, please just smell to adjust your spices, this is not a part of this recipe that you want to try. I do not advocate eating raw eggs (unless there’s also a little four and maybe some chocolate chips).

Directions

  1. Mix all ingredients, except for the bread. 
  2. Cut the bread however you like. I cut my slices diagonally. This just makes it easier to fit the bread in the crockpot. IMG_0353
  3. Spray your crockpot with cooking spray (or use a crockpot liner, but for some reason I do not like them very much).
  4. Dip your bread slices in your egg mixture and place in the crockpot. Here, you should get your dish with your egg mixture as close as possible to your crockpot. The farther away from the crockpot the dish is, the more egg mixture you’ll have to clean up.
  5. After dipping and putting all of your bread in, pour the remaining egg mixture in the crockpot. At this point (because I love the smell and feel it needed more) I added some additional sprinkles of cinnamon and nutmeg. IMG_0354
  6. Now, cook on low for 6 hours on low in the 4 quart making sure to take the lid off for the final 10 minutes. There are not many crockpot recipes that I have come across where the crockpot needs to be turned off after the dish is done, but this one is. The french toast crust will begin to harden in a not-so-pleasant way. I’m going to have to try and update this at a later date, but I think that 2-2.5 hours on low would be good.

Crockpot FT Sliced

This was amazing, you got the delicious taste (and smell) of french toast upon waking. This recipe made my house smell so good and the crockpot almost did not make it to work. And then it was slightly crusty on the outside and warm and soft on the inside. I added a little bit of syrup, but next time, I may make some spiced whipped cream and powdered sugar.

So, what do you think? Do you have any other breakfast secrets? Let me know in the comments. And, once again, Happy New Year!

Final Verdict: Delicious

Roasted Chicken with Vegetables

So, now that you have seasoned your cast iron cookware, what to cook? Well I say you should roast a chicken! Why? Because it’s easy and very impressive. Now, as I quickly learned, I am in no place to tell you how to carve a chicken, but I can get you from raw to cooked, so let’s go!

IMG_0348

Roasted Chicken with Vegetables

Roasted Chicken Ingredients

Ingredients

  • Whole Chicken (I used a 3.8 lb chicken in a 5 quart dutch oven)
  • Oil (I used canola because that’s what I had, but any oil will work just fine.)
  • Various spices (I used garlic powder, salt, pepper, Old Bay, italian seasoning, basil, rosemary, and cumin.)
  • Various vegetables for roasting (I used red onion, carrots, and Brussel sprouts)
  • 1-2 potatoes
  • 1-2 lemons
  • 1 bulb of garlic

Directions

  1. VERY IMPORTANT NOTE: Before we jump into the cooking, please remember that you are messing with raw meat here. Every.Single.Time you switch from touching the chicken to anything else, you need to wash your hands. Throughly. With soap. Also, Every.Single.Thing that is touched by the chicken (cutting board, colander, knife, etc.) needs to be washed thoroughly with hot water after you are done using it. Okay, now back to our regularly scheduled program.
  2. Since you are not allowed to use your cutting board after it is touched by the chicken unless you wash it thoroughly (broken record? well, you’ll thank me when you’re not sick!) I strongly suggest that you begin but chopping all of your vegetables and potatoes into manageable pieces. There’s no right or wrong here, you just don’t want your pieces to be too large. One suggestion I do have is to only quarter (as opposed to slicing or dicing) the onion since it will shrink during roasting.
  3. In a large bowl, toss your vegetables and potaotes with 3-4 tbsp of oil and a healthy sprinkle of each of the spices you plan to use on your chicken. Set aside. IMG_0325
  4. Next, slice your lemons in half and set those aside.
  5. Preheat your oven to 425 degrees.
  6. Rinse off your chicken and dry it completely. Lift up the wings and the legs to dry off all the nooks and crannies. If your chicken is wet when it goes in the oven, you won’t get that nice crispy skin that everyone loves.
  7. Next, (and this was the worst part for me) stick your hand inside the chicken and pull out anything inside. Luckily, I did not have anything in there, but you don’t want to be like my mom who left the gizzard bag in a turkey one year and scared the mess out of everyone. Learn from our mistakes.
  8. In a small bowl, mix 1-2 tbsp of each of your chosen spices with 4-5 tbsp of your oil. Combine and spread over the entire chicken. Be liberal and don’t worry about getting oil on your counter. It will happen and you will clean. It is okay. IMG_0328
  9. Next, stuff your chicken with as many lemon halves as you can manage (but save one half for later), one quarter of your onion, and as many cloves of garlic as you like. You do not have to peel the cloves, just stick them in there. If you’ve never had roasted garlic, you’re in for a treat. IMG_0337
  10. Now, layer a small spoonful of vegetables in the bottom of your roasting pan (or dutch oven) so that the chicken will not just sit in it’s own juices during the cooking process.
  11. Put the chicken on top of the vegetables and spoon more vegetables around the chicken. Try to leave as much of the chicken showing as you can so that the skin can crisp. I actually ended up having to roast some of my vegetables in a skillet so that my chicken wasn’t covered. IMG_0340
  12. Put the chicken (and any extra vegetables) in the oven for 45 minutes. After 45 minutes remove the chicken and squeeze the lemon half that you saved over it. Squeeze hard so that you can get all of the juice out. I did this because I couldn’t reach the chicken juices to baste, but I think it added another (amazing) layer of flavor. Lower the oven temperature to 400 degrees and cook for another 45 minutes.
  13. Once the chicken is done, pull it out of the oven and walk away. Do not touch the chicken for ten minutes because if you touch, you’ll want to cut, and if you cut, all the delicious juices will run out and you’ll be left with a very dry (and sad) bird. After ten minutes, dig in!

IMG_0348 Isn’t she lovely?

Fianl Verdict: Delicious

Freshman Friday: Breakfast Burritos

Welcome back for another edition of Freshman Friday, a weekly installment using only kitchen appliances that can be used in a dorm and food stuffs that can fit in a mini fridge.

Breakfast is the most important meal of the day, which means it is the meal I eat least frequently and when I do, it’s not always healthy. But this, should solve that problem. In about 30 minutes, I had enough burritos for two weeks worth of breakfasts. And I understand that you can’t have hot plates in a dorm room, but most dorms (I think) have a communal kitchen that you can use as long as you clean up behind yourself. So grab your pans, print out this recipe, and head on down!

Breakfast Burritos: Adapted from Add A Pinch

Yields 12 burritos

Ingredients

Breakfast Burrito Ingredients

  • 3  cups of  liquid egg whites
  • 12 tortilla shells (I used soft taco sized shells, you can go larger for fewer burritos, but I would not suggest going smaller.)
  • Various fillings (I used mild Italian sausage, onions, green chilies, spinach, and cheese, but the possibilities are endless. I ended up not using the bell peppers pictured because I was not sure how they would freeze/thaw.)
  • Aluminum foil
  • Freezer plastic baggies

Directions

  1. Cook your meat, if you’re using any. As I said, here I used the sausage because that’s what I had on hand, but you could also use bacon, ham, or keep it meatless and use Boca crumbles, mushrooms. Possibilities=endless. I sauteed my onions, then added my meat to brown, and then mixed in the green chilies. I also added some garlic powder and pepper to taste.
  2. Cook your eggs. I decided to just cook the eggs to make sure that they were fully cooked.
  3. Prepare the assembly line. Lay down squares of foil and place a tortilla on top. Layer you ingredients using 1-1.5 oz. of each ingredient. Try to keep your filling in a line down the center of the tortilla, it will make rolling much easier. Breakfast Burritos Assembly Line
  4. Now, I used to work at Subway, so I got pretty good at rolling wraps and now I share this knowledge with you. Pick a side, any side and fold over the filling. Try to get as much of the filling under this flap. Next, fold the ends into the burrito and roll to meet the opposite end of the tortilla. If done correctly, your burrito should resemble a restaurant burrito. It’ll be a little more difficult if you add to much filling, but hang in there, you’ll get it!
  5. Finally, roll the completed burrito in the foil and put in a baggie labeled with the date and the contents. I’ll be making more with different fillings so it will be nice to have the burritos labeled without having to label each individual burrito. Breakfast Burritos Bagged

So, I made the burritos (and wrote the post) on Sunday. During the week, I tried a couple of different methods to heating the burritos. The best way I’ve found is to let one defrost in the fridge overnight and put the burrito (completely wrapped) in the oven for 10 minutes at 350 degrees. If you like a crispier tortilla, like I do, open the foil and put the burrito back in the oven for another 2-5 minutes.

I tried the straight from frozen technique and it works, but it’s not my cup of tea. If you’ve forgotten to take a burrito out the night before, put the burrito (co in the oven at 350 degrees for 25-30 minutes.

Next time, I make these, I will try some different meats, different vegetables, and add a sauce (oooh country gravy sounds really good right now). The possibilites for these butrritos are endless, so go wild!

Final Verdict: Delicious

Lasagna Soup

I am in love with my crockpot. Completely and totally infatuated. Once, my boyfriend broke the liner of the crockpot (the part you can remove to clean) and I was devastated. But I got another and have been slow cooking to my little heart’s content. What I love the most is putting ingredients into the crockpot, going to sleep, and waking up to at least a week of delicious meals. It’s one of the easiest things to start learning how to cook because it is very, very difficult to screw things up. So enough talking, on to the recipe!

Lasagna Soup-Finished

Lasagna Soup- Adapted from Family Fresh Meals

Ingredients

  • Ground beef or sausage (I used Mild Italian Sausage)
  • 3-4 cups of beef broth
  • 1 cup of water
  • 1 bulb of roasted garlic (or 4-5 cloves finely chopped)
  • 1 can of diced tomatoes (28 oz.)
  • 1 can of tomato paste (6 oz.)
  • 1 can of diced tomatoes with green chilies (10 oz.)
  • 1 can of fire roasted tomatoes (14 oz.)
  • 1 can of chopped green chilies (6 oz.)
  • Garlic powder (to taste)
  • Italian seasoning (to taste)
  • Shell pasta (uncooked)
  • Cheese (as much of the glorious substance as you wish)

Directions

  1. If you have time, brown your meat. You do not have to do this because given enough time (6-8 hours) the crock will throughly cook all meat, but browning the meat gives the dish an amazing level of flavor. Put the beef in the crockpot.
  2. Add the roasted garlic. This is another step that adds an unbelievable amount of flavor, but requires some pre-planning. But I can attest to the fact that once roasted, a bulb will stay fresh in a ziploc baggie for at least a week. To roast the garlic, put the bulb in the center of a large square of foil, cut the tip of the bulb, generously pour olive oil onto the exposed cloves, wrap the foil around the bulb, and put in the oven at 400 degrees for an hour or more. Delicious!
  3. Add the tomatoes, green chilies, water, 3 cups of beef broth, and seasoning. Stir and put the lid on the crockpot. Cook on low for 6-8 hours (or high for, I’m assuming, 3-4, but if I’m using the slow cooker, I’m going to cook my meal slowly so all of the flavors have time to come together).
  4. Approximately 30 minutes before serving, add the uncooked pasta and an addition 1/2 to full cup of broth. I didn’t and, as a result, I had to add a little bit to each serving.
  5. Serve with cheese. You could also add sour cream or green onions, but I was heading to work and did not have time for all of that.

I have not had one recipe come out of the crockpot that I have not loved and this is no exception. It’s warm and filling and easy, all the makings of a great meal in my book!

Final Verdict: Delicious