I'm changing my blog

I'm slowly learning cooking for one at college is all about cooking simply, cooking with essentials, and using something up once you open it. Therefore, my blog is taking a turn in that direction. We'll see how that goes.


My current situation is with cheese. I opened a package of shredded italian cheese for the mini pizzas and I've been racking my brain for different ways to use up this cheese. And garlic. And green peppers. And wheat english muffins.


(Dorm)made Bowtie Alfredo 

milk
+flour
+garlic pepper and other spices
+butter
+cheese
+pasta
+english muffin breadcrumbs on top = 

Ravioli with tomato sauce and cheese

well, I cheated on this one. I'm not sure many people make their own ravioli anyway. Especially in a dorm room.

frozen beef ravioli
+ pizza sauce (leftover)
+ water
+oregano
+cheese (leftover) =


















Oh, and also. I had spinach to use up. So I sauteed it in raspberry vinaigrette dressing. Who knew you could do that? Not me. But I tried it and it was tasty.


Lemon-Pesto Chicken with Green Peppers
Pesto packet+
chicken breast +
green pepper+
garlic cloves+
seasoning+
bowtie pasta +
lemon juice+
cheese=

This made enough for leftovers. Which is awesome because cooking like this takes TIME. Time which I may need for studying later.

Happy eating :)

And the college cooking begins!

No longer do I have the luxury of a stocked kitchen with every type of spice, food, utensil, etc available to me. Instead I have a foreign dorm kitchen and an odd assortment of kitchen stuff. Even though I won't be able to try out a stack of intricate recipes, though, I am SO EXCITED to get started cooking for myself. Already three days into cooking at school, I am rejoicing over the fact that I don't have to eat in the meal hall every day. The odd assortment of things in my cupboards and fridge just provides a challenge that I can't wait to tackle every day.

I have a few recipes I want to try down the road, but for now I'm just putting things together.

Day One:
Sauteed chicken with red peppers, onion, and fresh garlic.
served with cooked spinach and garlic medley, grapes

Day Two:
Mini pizzas
served with spinach salad and peach mango smoothie

 














Day Three:
Garlic pepper rubbed Tilapia sprinkled with lemon juice
served with roasted onions, peppers, and garlic and brown rice

#57 & #58

Well obviously I'm pretty behind on this blogging deal. Things have been pretty hectic lately because I'm heading back to school in two days. I also bought myself a new phone. In the confusion of figuring out my new electronic toy, I typed out an entire blog entry on the "blogger app." With my luck, it didn't work and it lost the paragraphs I typed out on my phone. I was saddened by the fact that I could already feel the carpal tunnel my mom nagged forewarned  me about and it didn't even post the entry. Oh well. Here's the jist.


#57 Chicken and Tomatoes with CousCous

#58 Peanut Butter Munchies

Now these suckers were good. My sister was in town so we had three people working on them. Without the manpower they might have taken a while to make, but I'd say they were definitely worth it. But who am I to say, I'm a sucker for chocolate and peanut butter.
Here's the link: Peanut Butter Munchies

Ice cream cake roll

It's not a keeper folks. but for the sake of counting.... #56

Ice Cream Cake Roll

Technical difficulties means no picture. Recipe and picture here, though. 

#54 & #55

Savory Focaccia Pie

We used a Boboli Shell and feta cheese. 

And!

New cupcake recipe :) Sorry; not giving this one away. 

Lemon cupcake with creamy lemon frosting.

LIKE ME!

Lemon Chicken Tortellini Soup

Lemon Chicken Tortellini Soup (#53)

Not really worth copying down the recipe, really. A pain in the butt to make and 1/2 the fam voted thumbs down to keeping it. It was different and refreshing, though.

On another note, we're back from the trip. All fat from the trip. Which means no one will eat cookies if I make them. Poo.