FOODIE FRIDAY WITH CARLY B

" Compliments to the Chef"

I love cooking, but sometimes coming home to dinner just sends my heart through the roof. Complements to the chef on this one, my dad has done it again!  - Carly B 

Cullinary Student Carly Bossert knows how to take the heat in the kitchen! Follow her on twitter to see all of her amazing creations!  

Arugula & Scallops Salad

Ingredients

5 oz. Arugula

4 oz. Bean Sprouts

(Drizzle) Basil Olive Oil

Balsamic Vinegar

1-1½ cups Dried Cranberries

1½ lbs Sea Scallops

One Wedge Fresh Shaved Parmigiano Reggiano 

Directions:

Rinse the arugula and bean sprouts before combining all the ingredients. In a large bowl mix together the arugula, bean sprouts, dried cranberries, shaved Parmigiano. Drizzle the basil olive oil and put in a “good portion” (says my dad) of balsamic vinegar.

 In a medium pan, soak the scallops in white wine for about 30 minutes in a tin-cooking container. Afterwards drain them. Put the broiler on high and broil the scallops until they are lightly browned. Top the salad with the scallops and enjoy! This recipe is delicious and so easy! 

Foodie Friday : Taste of China (None of that orange chicken!)

Upon returning from China, I’ve been craving real Chinese food. None of that

Panda express or your local fried rice and lo mein place. Real stuff like manto, egg and

tomato, stir fried corn, and chicken feet (okay, maybe chicken feet a little less). I also

missed the way that Chinese food is served: with white rice, and maybe six dishes on a

lazy Susan. You eat your rice with everything, stir it around in your little bowl.

Everything was delicious!

So I got to cooking when I came home. Made some manto for dessert and ate

some stir fried tomato and egg. Really simple dishes that I want to share with you!

Tomato and Egg Stir Fry

Equal parts tomato and eggs

Garlic

Salt and pepper

Vegetable seed oil (Olive oil will work as well)

1. Dice up the tomato and put it in the olive oiled pan to simmer

2. Crack the eggs and mix them with some minced garlic

3. Add the mixture to the simmering tomatoes

4. Wait until you get the scrambled egg look with the tomatoes

5. Let it cool and enjoy!

Mantou with Condensed Milk

White Flour

Salt

Yeast

Water

Steamer pot

1. Mix a tablespoon of water and a tablespoon of yeast together. Let it settle for 10

minutes

2. In the meantime prepare one part flour and half parts water to create a dough

3. Pour the original yeast and water mixture into the flour until it’s really mixed in

4. Let the dough rise for about an hour

5. Take the dough and make them into little ball shapes

6. Gently place them in the steamer until they harden up

7. Serve with condensed milk

These were some of the most simple and versatile dishes that I loved while being

abroad. I hope that when your running out of some creative dishes you can show your

friends that you know how to cook “real” Chinese food. Be creative with the recipes and

add your own spices, or even fry the manto! Eat up!

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Isabelle Rizo, Empowerment Contributor
Education:  UnCollege, Film 
Website: thebellavie.wordpress.com
Email: bellavie92@gmail.com

Foodie Friday :: A Toast to Summer

August is nearly halfway done and we all know that it’s the time to squeeze in some beach days, hang out with friends and truly enjoy what’s left of the summer. Fall is right around the corner and soon we will all be faced with the reality of going to back to work (if you aren’t already), or back to school for classes and spending hours in the library cramming. So what’s left to enjoy this summer?

Well, it’s still the perfect time to catch the season’s freshest foods and cook up some delicious fresh meals and share it with friends. Summer is the season that offers the most exotic and mouth-watering abundance of fresh fruits and vegetables to cook with. Should I even mention the words healthy and nutritious?  These two simple recipes below will have you at the farmer’s market wanting to explore all your options to make the most of this season’s fruits and vegetables before there no longer at their peek or even offered. It’s easy to be a chef.

 

Open-face Tomato-Feta-Basil Sandwich

(Adapted from Bon Appétit)

Servings: 1

Prep Time: 10 minutes

Cook Time: 1-2 minutes (not even)

Ingredients:

1.     1 piece of 100% Whole Wheat or Oatmeal Bread

2.     2 Slices of Feta Cheese

3.     2 Fresh Basil Leaves Whole

4.     Basil Olive Oil (lightly drizzle)

5.     2 Slices of Jersey Tomato

6.     Dash of Foccia Seasonings (Romano cheese, dehydrated garlic, spices and salt)

Directions:

Lightly drizzle the basil olive oil on to the piece of whole wheat bread. Do not drown the bread or cover the bread entirely. Just do a couple of drops and then spread it around with your finger (make sure your hands are clean). Place the piece of toast in the toaster. While the bread is toasting prepare your two slices of feta cheese and two slices of Jersey tomatoes. The thickness of each slice is entirely personal; I prefer a thicker slice of tomato and thinly sliced feta. Once the bread is done put it on a plate and add a dash of the Foccia seasoning. Start layering the bread with a piece of tomato, basil, then feta and repeat. The perfect summer sandwich!

From a nutritious point of view:

In this recipe we have a lot of positives for the body. The whole-wheat bread is a great source of complex carbohydrates (meaning the body won’t break it down so fast and easily like simple carbohydrates), and is high in dietary fiber. It also offers a lot of the B-vitamins we need on a daily basis, such as niacin and riboflavin. The tomatoes provide nutrients like vitamin-C, beta-carotene, folate, and potassium. It’s also a great source of an antioxidant called lycopene that can protect against some cancers. Basil contains a multitude of nutrients relating to cardiovascular health. It is particularly noted for vitamin A and the mineral magnesium. The vitamin A prevents free radicals from oxidizing cholesterol and piling up in the blood vessels. The mineral magnesium relaxes the muscles and blood vessels to improve the flow of blood and reduce the risk of heart spasms and an irregular heartbeat. The feta cheese of course offers calcium.

 

Plum-Peach Salad:

Servings: 1

Prep time: 10-15 minutes

Cook Time: None

Ingredients:

1.     1 cup to 1½ cup of Romaine Lettuce

2.     1 Black Plum

3.     1 White or Yellow Peach (or Nectarine)

4.     ¼ cup Walnuts

5.     Crumbled Feta Cheese (to top with)

6.     Basil Olive Oil

7.     Red Apple Balsamic Vinegar

Directions:

Slice or cut the romaine lettuce to measure out a cup or a cup and a half.  Slice the black plum and peach (again how you slice it is entirely your preference). Put lettuce into a bowl and start adding your ingredients together. Drizzle a little bit of the olive oil and red apple balsamic vinegar on to the salad and toss together.

From a nutritious point of view:

This recipe also has a lot of positives for the body. Romaine lettuce packs in more nutrients than iceberg lettuce. It has as much as five times more vitamin-C, folate and beta-carotene than the iceberg lettuce. If you have the chance to use salad greens like Arugula, then do so because salad greens are more nutritious than lettuce. The peaches in the salad are also a good source of beta-carotene and dietary fiber. Plums on the other hand provide the body with potassium and a useful amount of vitamin C. Walnuts are rich in ellagic acid (an antioxidant) that may inhibit the growth of cancer cells, not to mention it’s also rich in omega-3 fatty acids.

 

Carly Bossert, Health & Fitness Contributor

Education:  Rutgers University, Nutritional Sciences, Digital Media Website: http://declassifiedcollegeguide.tumblr.com/
Email: carlybossert@gmail.com


yummylifee:

Portobello “Philly Cheese Steak” SandwichINGREDIENTS 
2 teaspoons extra-virgin olive oil
1 medium onion, sliced
4 large portobello mushrooms, stems and gills removed (see Tip), sliced
1 large red bell pepper, thinly sliced
2 tablespoons minced fresh oregano, or 2 teaspoons dried
1/2 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
1/4 cup vegetable broth, or reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
3 ounces thinly sliced reduced-fat provolone cheese
4 whole-wheat buns, split and toasted PREPARATION  Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.NUTRITION Per serving: 268 calories; 10 g fat ( 4 g sat , 4 g mono ); 15 mg cholesterol; 35 g carbohydrates; 13 gprotein; 7 g fiber; 561 mg sodium; 704 mg potassium.Nutrition Bonus: Vitamin C (140% daily value), Selenium (49% dv), Vitamin A (30% dv), Calcium (25% dv), Potassium (20% dv), Magnesium (16% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch, 1 vegetable, 1 high-fat meat 
 

yummylifee:

Portobello “Philly Cheese Steak” Sandwich

INGREDIENTS 

  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, sliced
  • 4 large portobello mushrooms, stems and gills removed (see Tip), sliced
  • 1 large red bell pepper, thinly sliced
  • 2 tablespoons minced fresh oregano, or 2 teaspoons dried
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1/4 cup vegetable broth, or reduced-sodium chicken broth
  • 1 tablespoon reduced-sodium soy sauce
  • 3 ounces thinly sliced reduced-fat provolone cheese
  • 4 whole-wheat buns, split and toasted 

    PREPARATION  
    1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
    2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
    3. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

      NUTRITION 
      Per serving: 268 calories; 10 g fat ( 4 g sat , 4 g mono ); 15 mg cholesterol; 35 g carbohydrates; 13 gprotein; 7 g fiber; 561 mg sodium; 704 mg potassium.

      Nutrition Bonus: Vitamin C (140% daily value), Selenium (49% dv), Vitamin A (30% dv), Calcium (25% dv), Potassium (20% dv), Magnesium (16% dv).

      Carbohydrate Servings: 2

      Exchanges: 2 starch, 1 vegetable, 1 high-fat meat 
     
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