Quick, Easy, and Moist Whole Wheat Muffins

I'm excited to share this recipe! I made them a few days ago, but wanted to wait and see how they were the next day and after being frozen. The votes are in, and I'll definitely be keeping this recipe on hand to make again. It's a slight tweak of a recipe I found on The Kitchn (which if you've never visited you seriously need to check out. It's such an inspirational blog with lots of great ideas and recipes.)

These muffins are not only delicious, but they can be whipped up and taken out of the oven in about 30 minutes. The flavor is unique and really quite dependent of the whole wheat flour. The honey makes them slightly sweet but is more to balance out the slight bitterness of the whole wheat. They're delicious with a hearty soup, slathered with honey or syrup, or just plain!

They were great straight from the oven and the morning after, and if you freeze them and pop them in the microwave for 30 seconds they're as delicious as they were the first day. The texture was definitely really different than other muffins. The sour cream really makes them super duper moist. Yum! Enjoy!


Quick, Easy, Moist Whole Wheat Muffins
adapted from The Kitchen
makes 12 muffins | takes 30 minutes

1 3/4 Cup whole wheat flour
1/4 Cup oatmeal
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1 1/4 cup sour cream
1/4 cup honey
1 egg
2 T olive oil
2 T unsweetened applesauce
1/2 tsp vanilla extract


Heat the oven to 375 degrees. Prepare a muffin pan with liners, or by lightly greasing each lightly.

In a large bowl, lightly whisk together the flour, baking soda, salt, cinnamon, and ginger.

Whisk the sour cream, honey, egg, olive oil, applesauce, and vanilla extract together in a separate small bowl. Make a small well int he center of the dry ingredients and our in this liquid mixture. Use a spatula or wooden spoon to gently but firmly fold the ingredients together, folding from the bottom up to make sure all the dry ingredients are incorporated. Stop as soon as the mixture comes together; do not over-mix.

Bake for 15 minutes or until barely golden on top, and the top springs back a bit when touched with a finger.

Zucchini Fries

I would love a new camera. Scratch that, I need a camera to begin with. Mine died on me over a year ago and I've been relying on my smart phone ever since. It does the trick, but sometimes I really miss having an actual camera.

My original plan was to buy myself one for graduation. You know, like a present to myself. That was before the reality hit that I have other 'presents to myself' that might be slightly more important. You know, a car, an apartment, moving my life, food, etc.

So I guess for now I'll enjoy what my smart phone has to offer. I might just bring out the duck tape and cardboard and try to fix my real camera, I've been able to manage temporary fixes before.

This is one of those 'recipes' that's less of a recipe but more of an idea to keep in mind for the future when I want something different. These zucchini fries were tasty and super easy to put together, not to mention healthy and pretty addictive. I don't normally eat ketchup, but dipping these in ketchup made them seem even more like fries. These are versatile and you can use whatever mix of spices tickles your fancy; I'm on a cumin kick so that's what I went for.

White Bean Apple Dip

I was oh-so skeptical with this recipe. So skeptical in fact that I'm pretty sure I ended up making it just out of curiosity and didn't expect to eat any of it. 

Well, I ate all of it. 

It wasn't overly spectacular or anything, but it's a good recipe to have on hand because it's so simple, takes ingredients I usually have on hand, and is a healthy and sweet dip that I didn't feel guilty eating. The dip itself was not one of those dips I would find eating with a spoon. (probably a good thing) It just wasn't overly sweet*, but with the natural sweetness of the Macintosh apples I used for dipping, it was perfect! 

White Bean Hummus

Up until a few weeks ago, I had always bought hummus pre-made from the store. No longer! The first recipe I tried was for Sweet Potato Hummus; it was delicious. I'll post about it soon, but after all these trips home I'm pretty behind on recipes I want to keep. Hummus is so easy, relatively cheap, and full of fiber and good fats. Since I'm apparently the only one in my family who will eat it, I've realized that it lasts quite a long time, and I don't get tired of eating it! This hummus recipe uses white beans instead of the normal garbanzos, which was a convenient pick since I had white beans already cooked and thawed from the freezer ready in my refrigerator. Feel free to use canned beans, just make sure you rinse them off well. You can pick up the taste of the cumin (one of my favorites) and the tahini, however, it was a little on the bland side so I'm adjusting the recipe below to how I will make it the next time.

One of the things I love about Hummus is that as long as you eye-ball it you can't mess it up too much. For example, I totally misread this recipe and used less beans than I was supposed to. By the time I figured that out, I had already poured 1/2 C of tahini in the food processor and it was too late to turn back. So I didn't add very much extra-virgin olive oil, and it still turned out fine. Would I follow the recipe next time? Probably. But here's the recipe I believe I would follow, which is slightly different than what I found on both foodnetwork.com and the faux Martha.  

White Bean Hummus


About 1.5 C white cannellini beans (or 15 oz can)
1 lemon, juiced
2 tsp. ground cumin
2 garlic cloves
1/4 C tahini paste (you can find it in the international food section)
1/4 C extra-virgin olive oil
salt
pepper
red pepper flakes

1. Rinse and drain the beans. If you're using dried, you want to have them soaked, cooked, and at least chilled to room temperature.
2. Add all ingredients other than the olive oil to a food processor. Turn the processor on and slowly add olive oil until it reaches your  desired consistency.
3. Cover and refrigerate. When serving, sprinkle with additional olive oil and spices. Serve with pita chips, naan, or veggies!  

Peanut Butter Cookies with a Nutella Swirl

I have a confession to make. Until making these cookies, I've never baked with Nutella. 

I've had the intention, but it usually just went down by the spoonful before I managed to turn the oven on. Learning from this, I never keep it in the kitchen. Mom does though :) And when I went home last weekend I decided to make peanut butter cookies with a Nutella Swirl that kept popping up on the blogosphere. 

I made half a recipe, and they were gone by the end of the day! Nothing can get better than the combination of chocolate and peanut butter, but add some hazelnut and there are no words! This is dangerous, because since I've collected at least 10 Nutella recipes....

Peanut Butter Cookies with a Nutella Swirl

adapted by delightful bitefuls

Ingredients: 

1/2 C unsalted butter, softened

3/4 C smooth peanut butter

1/2 C white sugar

1/2 C packed brown sugar

1 egg

1/2 tsp vanilla extract

3/4 tsp baking soda

1/4 tsp salt

1 3/4 C all-purpose flour

~ 1/4 C Nutella 

Preheat oven to 350 degrees. 

Combine butter, peanut butter, sugars, egg, and vanilla. Mix until blended. 

Add flour, baking soda, and salt. Drizzle Nutella on top of the dough and then swirl it through the dough with a butter knife. 

Chill dough 15 minutes in the refrigerator. Roll into balls. Place on a parchment lined cookie sheet. Using a form, press down the balls  to flatten slightly. Bake until edges are very lightly brown (about 7-10 minutes). 

Allow to rest 2 minutes on cookie sheet and then transfer to a cooling rack. (good luck with that)

Mexican Chicken Stew

Boy, does this soup pack some heat! All because of a tiny $0.04 habenero pepper. From now on, I will wear gloves when preparing anything with habeneros, which are usually the hottest peppers you can find in the grocery store... I found this out the hard way... 


This soup was a satisfying and warming meal for the start of fall. Shredded chicken, black beans, corn, and brown rice make this meal full of protein and fiber, while the cumin, cayenne, paprika, and habenero pack some pretty intense flavor. 


And, of course, my favorite thing about soups and stews is that there were plenty of leftovers for the rest of the week! 


Mexican Chicken Stew 
adapted from Generation Y Foodie

Ingredients:
1lb boneless, skinless chicken breasts
1 cup (dry) brown rice
1 can black beans, rinsed
2 ears of corn, kernels cut off
1 medium onion, diced
2 stalks of celery, washed and diced
1 habenero pepper, washed and diced
juice of 2 limes
4 cups low sodium chicken broth, divided (an also use veggie broth)
1 tbsp extra virgin olive oil
3 tbsp tomato paste
1 tbsp smoked paprika
1 tsp cumin
1 tsp cayenne pepper
1 tsp salt


1. Cook rice according to package, set aside. (This can be done ahead of time)
2. Saute onion, celery, and habanero in olive oil on medium until soft. (about 4-5 minutes)
3. Add chicken breast and brown each side for about 2 minutes. 
4. Add 2 cups of stock, paste, lime juice, and spices. 
5. Reduce heat to med-low and braise chicken until cooked through, 8-10 minutes. 
6. Remove chicken and shred. Set aside. 
7. Add remaining broth, fresh corn and rice, cover and simmer on med-low for another 10 minutes. 
8. Add beans and shredded chicken, cook an additional 8-10 minutes. 
9. Serve and enjoy! 

Fried Banana Bread

This always happens. I buy bananas. They go brown. I make something and gobble it up and then realize I could have just eaten the banana a week ago like a normal person and skipped out on hundreds of calories.

But, hey, this one was worth it. One recipe this morning for granola bars were okay but nothing to repeat. Then, tonight, I stumbled on something purely amazing. I still haven't been to the store so I was working with no butter, eggs, or milk. Who needs those things when you have oil. (okay, I'm gagging at myself)

I channeled my inner Paula Deen and fried something. I know. I don't eat fried food very often, and I've never fried anything in my kitchen.

Can I call these donuts holes? I don't know. I wish I had some powdered sugar, though. It was kind of like a warm pocket of banana bread....fried. I can kind of feel my arteries clogging. All I can tell you is that it's worth it.  And the pictures don't do it justice. 

Screw banana bread, I'm making these from now on. 

Fried Banana Bread 

1 3/4 C flour ( I used whole wheat, one foot forward a million back? )
2/3 C sugar
1 teaspoon baking powder
1 mashed overripe banana
1 1/2 teaspoons vanilla extract
3/4 cup water
canola oil

Mix dry ingredients thoroughly in mixing bowl. Stir in banana, vanilla, and water. The dough should be smooth, and a little sticky. Heat a generous amount of oil in frying pan until hot. Drop batter by spoonfuls into oil. Cook until brown on underside, and flip to cook other side. Remove and drain on paper towels.

*I made about half of this. I used approximate measurements, and it was easier to write down a double recipe. I also didn't make them all. We'll see if I make the rest of the batch tomorrow... 

Empty-Cupboard Cornbread

So I disappeared for quite a bit. It's not that I stopped cooking, or eating, (my lack of clothing that fits is proof enough.)... just stopped blogging. It's always been for my benefit, anyway, to keep track of the things I made. And lately, I've been coming back and searching for favorite recipes from the past. So I figured I might start again, mainly out of laziness for finding a more efficient way to organize my accumulating pile of recipes.

I might go back and highlight on some of the fantastic things I've eaten in the past few months (and there have been plenty), but today I'm just jotting down the recipe for these cornmuffins that I threw together when I really wanted cornbread but had no eggs, milk, or butter, and didn't really feel like using a bunch of oil. Didn't expect them to turn out, and they're definitely not the best I've ever had, but considering they were lacking in some of the essential ingredients for cornbread, they were pretty freakin' fantastic.

Empty-Cupboard Cornbread
makes 6 | 30 minutes

1/2 C Flour
1/2 C Cornmeal
2 T Sugar
1/2 tsp baking soda
1/4 tsp salt
1 tsp baking powder

1/2 cup yogurt
1 1/2 T water
1/2 T Oil
1 T Applesauce (unsweetened)

Combine all dry ingredients in a bowl, and then add the wet ingredients. Stir until combined. Fill sprayed or paper-lined muffin pans, and bake at 400 degrees for about 15-20 minutes or golden.

*They were delish warm and with honey.
*About 100 calories per muffin.

Chocolate Nemesis

Birthday Cake 2011
from Good Housekeeping December 2005
Prep: 35 minutes plus cooling (overnight)
Bake: about 30 minutes
Makes: 16 servings

This was slightly a disaster. With only sugar, chocolate, and eggs, it couldn't have tasted bad... but the texture was all wrong. Ours turned out super rich and almost fudge-like.

1/2 C water
1 C sugar
1 pound bittersweet chocolate, chopped
2 sticks unsalted butter, cut up
7 large eggs, at room temperature
softly whipped cream or creme fache and fresh raspberries for garnish

1. Preheat oven to 325. Grease bottom and side of 9-inch springform pan. Line bottom of pan with parchment paper. Dust side of pan with flour. Set pan on wide sheet of heavy-duty foil and tightly wrap foil up on outside of pan to prevent water from leaking in during baking.

2. In 4-qt saucepan, heat water and 1/2 cup sugar over medium high heat until sugar completely dissolves, stirring occasionally. Add chocolate and butter to mixture in saucepan; stir constantly until melted. Remove pan from heat; cool chocolate mixture slightly, about 30 minutes.

3. Meanwhile, in large bowl, with mixer at high speed, beat eggs with remaining 1/2 cup sugar 6-8 minutes or until mixture thickens and triples in volume. With wire whisk, fold warm chocolate mixture into egg mixture until completely blended.

4. Pour batter into prepared springform pan; place in large roasting pan and set on oven rack. Pour enough boiling water into pan to come halfway up side of spring form pan.

5. Bake cake 30-35 minutes or until edge begins to set and a thin crust forms on top. Carefully remove springform pan from water bath and place on wire rack. Cool cake to room temperature. cover and refridgerate overnight.

6. About 30 minutes before serving, run sharp knife around edge of pan to loosen cake; remove foil and side of pan. Invert cake onto waxed paper; peel off parchment. Turn cake right side up onto platter. serve with selected garnish.

Each serving about 345 calories, 5 g protein, 22 g carbohydrate, 27 g total fat

Peanut Butter Oat Bites

Adapted from allyou.com. I also stole the below picture from allyou because we gobbled ours down so fast.


Prep: 30 minutes
Yield: 24

2 Tbsp. unsalted butter
2/3 C creamy peanut butter
1/4 C confectoners' sugar
3 T honey
1 tsp vanilla extract
1 1/2 C Rice Krispies cereal
1 C quick oats
1/4 C semi-sweet chocolate chips
1/4 C white chocolate chips

1. Melt butter in a medium saucepan over medium heat, then stir in peanut butter, confectioners' sugar, honey, and vanilla. Stir in rice krispies and oats. Allow mixture to cool.

2. Stir in chips. Form mixture into balls and store in an airtight container in refrigerator.

Ravioli with Tomatoes in White Wine Sauce

Still trying to use up things in the kitchen. On the list, grape tomatoes, frozen ravioli, and white wine. Good thing I fell across this recipe from Framed Cooks yesterday, because it made a perfectly delicious lunch with mom. 


We altered the recipe to work with what we had, and mom even added a bit of half and half to hers to make it a creamier sauce.


Ravioli with Tomatoes in White Wine Sauce, adapted from Framed Cooks
-12 ounces frozen cheese ravioli 
-1 Tablespoon olive oil
- 1/4 Cup chopped sweet onion
- 1/2 pint grape tomatoes, halved 
- 1/2 C dry white wine 
- salt and pepper to taste
- 1 Tablespoon unsalted butter
- dried parsley 

1. Cook the ravioli according to the package directions, drain, and return them to the pot.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until tender, 3 to 5 minutes.

3. Add the tomatoes, wine, ½ teaspoon salt, and ¼ teaspoon pepper and simmer until the tomatoes begin to soften, 4 to 5 minutes.  Add butter and stir until it is melted into the sauce.

4. Gently toss the ravioli with the tomato mixture and parsley.

Mother's Day 2011

I'm hate to break it to you if you think you have the best mom ever, but you're wrong. Unless you're my brother or my sister.

This mother's day was, of course, full of cooking and eating for us.


Oh hey Mom; happy Mother's week ;)











 First on the menu was Blueberry Streusel Coffee Cake
















Next was a reuben dip that I failed to take a picture of:

2 Cups (8 ounces) shredded swiss cheese
1 Cup Mayo
1 Cup Sauerkraut, drained
1 (6 ounce) package corned beef slices, chopped
1 tsp caraway seeds
-Heat oven to 350, mix all ingredients and spoon into 10X6 baking dish. Bake 20 minutes and serve with cocktail rye bread or crisp rye crackers.

Dinner was not a new recipe, but our tried and true Savory Focaccia Pie

3/4 Cup oil packed dried tomato halves with italian herbs
1 boboli shell
8 oz. bulk italian sausage
1 4 oz. pkg. baby spinach (4 cups)
2 oz. feta cheese

1. Heat oven to 250. Drain tomatoes, reserving oil. Brush boboli shell with some of the oil and place in the oven to warm.
2. Meanwhile, in a 12 inch skillet cook sausage over medium-high heat, breaking up to crumbe. Drain sausage, reserving 2 tsp drippings in the skillet. Cook spinach in drippings just until wilted.
3. Set oven to Broil. Top warmed focaccia with cheese, dried tomatoes, sausage, and spinach. Broil, 4-5 inches from heat, for 3-5 minutes or until cheese is softened and toppings are heated through. Drizzle wedges with additional oil if wanted.

(serves 4 at 548 calories each)

And finally, for dessert was this Oatmeal Pecan Pie that was a life changer. When my mom and I get our pie shop, this is going on the menu and it's going to sell like crazy.... if I don't eat it all first.

Blueberry Streusel Coffee Cake

Who wouldn't love cake for breakfast? Mom's first pick for Mother's day was this blueberry streusel coffee cake. It was really good and the pecans really made the flavor, however we have about 15 other coffee cake recipes to make so this isn't on the 'make again' list.

Blueberry Streusel Coffee Cake
Prep: 20 minutes
Bake: 35-45 minutes

2 C all-purpose flour
3/4 C sugar
2 tsp baking powder
1/4 tsp salt
1 egg
1/2 C milk
1/2 C butter, softened
1 C fresh or frozen blueberries
1 C chopped pecans

Streusel Topping:
1/2 C sugar
1/3 C all-purpose flour
1/4 C cold butter

In a  large mixing bowl, combine the flour, sugar, baking powder and salt. Add egg, milk and butter; beat well. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan.
For topping, combine sugar and four in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 375 for 35-45 minutes or until a toothpick comes out clean.

Open faced Asparagus and Swiss Sandwich with Pesto

30 minutes out of surgery and I needed to eat something in order to take my pain meds. Did I grab a handful of cereal? Psh, no!

We still had white asparagus that desperately needed to be used up, as well as slices of swiss cheese mom bought for the Reuben dip. I scavengered around and found whole wheat bread in the freezer and pesto in the fridge.

Pop it in the toaster oven and voila, my lunch is born :)

Spinach, Red Pepper, and Asparagus Fritatta.

I'm in use-up mode. We have little amounts of random ingredients on hand, and instead of them going bad my brain has set into action to use up everything before it goes bad.

This fritatta wasn't as good as the one we made the other day, but it was really good considering I made it up on the fly.

I started by melting a small amount of butter over medium-high heat.

Then, I added chopped onions and cooked them until transparent. I added the leftover chopped white asparagus and chopped red pepper and cooked for a few minutes. Then, I added a few handfuls of spinach and cooked until wilted. Then, I whipped up the four eggs we had left (but more would be advisable), about a tablespoon of milk and a tablespoon of half and half, and then a few ounces of shredded white cheddar and a few shakes of grated Parmesan.

You know, whatever I found in the fridge. And it was just as good the next morning for breakfast. Tasty tasty.

Strawberry Ice

Fat-Free Strawberry Ice 

Prep/Cooking time: 15 minutes plus freezing

4 cups strawberry halves
1 bag (10.5 ounces) miniature marshmallows
1 T milk
1 T lemon juice
1 teaspoon grated lemon peel

- Place strawberries in blender or food processor container fitted with steel blade; cover. Blend until smooth.
- Microwave marshmallows and milk in large mixing bowl on High 1 to 2 minutes or until smooth when stirred, stirring after one minute.
- Gradually add strawberries to marshmallow mixture, beating until well blended. Blend in juice and peel.
-Pour into 9-inch square baking pan; freeze 2 hours or until almost firm.
- Coarsely chop mixture; spoon into chilled mixing bowl. Beat with electric mixer until smooth; freeze 4-6 hours or until firm. Makes 6-8 servings.

Consensus: This wasn't life changing; but it definitely is a yummy summer dessert. Compared to the creme brulee, coconut pie, and cake we've also downed in the past two days... and the pie downstairs.... this recipe isn't nearly as heavy and was a nice change. Make Again!

Summer: Week One.

I've been home for a week and we've definitely been cooking up a storm. I'm constantly super duper full.

On this week's list:

Lemon Ricotta Blackberry Muffins from Two Peas and their Pod


These were so incredibly tasty. They didn't last long at all in the house. Would also be yummy with blueberries.

Baked Panko Onion Rings from Never Enough Thyme


Also really delicious, thumbs up from the family, and I'd take these any day over fried.














Greek Style Turkey Burgers with Greek Salsa and Feta Cheese

Yum Yum Yum! These were adapted from my Better Homes and Garden's Cook Book.














Homemade Pasta- Project with my brother :)

It was tasty!

Amaretto Chunk Cookies. The phone picture doesn't do them justice. I had about a dozen worth in dough. Yum.

Cuban Chicken Pizza adapted from Heat oven to 350.
We used a boboli shell instead of the recommended tortillas.
Delish.

Brownies with these delicious chips topped with mint chocolate ice cream. Yeah. Two nights this week. 

White Cheddar, Asparagus, and Ham Frittata from Erin's Food Files
This was soo much tastier than I expected.

 Two Ingredient Banana Peanut Butter Ice Cream.
Peanut Butter.
Bananas.
Healthy.
Ice Cream.
Perfection.

Leftover Homemade Pasta tossed with:
Lemon Juice from 1/2 lemon,
Pesto,
Spinach,
slivered toasted almonds.

Cinco de Mayo!

 Pina Coladas!

Stacked Roasted Vegetable Enchiladas adapted from Perry's Plate. 
Two thumbs up.















Happy Eating. :)

Does it count as a milkshake if instead of ice cream it has yogurt and the cocoa powder is naturally sweetened by the over-ripe bananas? It was definitely as creamy and delicious as a milkshake. I say if it walks like a duck....

Smoothie, milkshake, whatever. I had it for breakfast, hah! Happy Easter!

I have been eating...

Just not posting. 

Lentil Soup with Turkey Sausage 

Israeli CousCous with Cumin and Lime 

and the same with brown rice

Baked White Bean Dip with Rosemary and Parmesan from Pinch my Salt 

Whole Wheat Pasta tossed with Pesto and White Beans 

Creamy Orange Julius Smoothie 

*1/2 C milk

*1/2 C vanilla yogurt

*about 5 frozen orange wedges 

This is my go-to afternoon snack. 

Late night pity party from the Publix Bakery

Pesto Yogurt Dip 

Banana Bread from Simply Recipes

Oatmeal Raisin Yogurt Muffins

Romesco Sauce from Simply Recipes

Lemon Poppy Seed Waffles with Blueberry Syrup from Back to the Cutting Board

Perfect Savory Oatmeal

*Prepare oatmeal like normal. Add egg and stir in as the heat from the oatmeal cooks the egg. Add grated Parmesan cheese, rosemary, and pepper. 

Salmon with garlic and pepper and broccoli 

Ranger Cookies

Banana Cake

Carrot and Sweet Potato Soup

I've been so busy that I keep making food to eat throughout the week and forgetting to write down how I made it. Carrot and Sweet Potato soup is one of those things. It was very low in calories and tasted pretty yummy. I just finished my last bowl. Here's my attempt at remembering what it included:

Ingredients:
2 small sweet potatoes, cut into cubes
6 medium carrots, cut into large coins
1 onion, cut in wedges
1 T olive oil
pepper
8 Cups water
4 chicken bouillon cubes
ginger
bay leaf

Directions:
Preheat oven to 375. Spread the carrots, onions, and potatoes in one layer on a baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with pepper. Bake in oven until slightly brown, about 20-25 minutes. Bring water to a boil on stove. Add bouillon cubes, a few shakes of ground ginger, and bay leaf. When vegetables are done, place in water. Reduce heat to a simmer and cook for an additional 30 minutes. In batches, use a blender to blend the soup.

Slow-cooked Pinto Beans

These soaked overnight and cooked for a while on the stove, but didn't require much attention. It was a perfect recipe for another day full of studying.

Makes 3 (3/4 C) servings
100 calories per serving
Takes about 3 hours| active time: 5 minutes | +overnight soaking

Ingredients:
1 C dried pinto beans
1/2 onion, chopped
chicken bouillon cube
1 tsp minced garlic
1/2 T cumin
1/4 C salsa
pepper to taste

Rinse the soaked beans and place in pot with 2 cups water. Add all ingredients and bring to a boil. Once boiling, reduce heat and simmer for at least two hours. I cooked mine for at least 4. If you continue to cook the beans, you should add additional water as needed. I added another 2 cups. If you have a slow-cooker, this recipe could definitely be adapted.

Study Study Study...

It's crunch time for the P, which means periodically skipping the gym, making a quick lunch, and getting right back to studying.

I just realized my version of a 'quick' lunch is pretty laughable. I fall back on a few quick recipes when time is short, and they're quick but delicious. Most college kids think of a quick lunch as a sandwich, munching on some cereal, grabbing something to-go, or just plain skipping lunch. But we all know I'm not typical. This took me about 7 minutes.

Anyway, here's my quick lunch of baked tilapia, steamed broccoli, and vegetable barley soup (with a side of study materials) What do you make when you're short on time?

And then back to studying. Outside. In the 80 degree weather. 

Adios!