The Food Matters Project: Beans ‘n Greens (and Potato) Quesadillas

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This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!

My room as a child was colored mint green. Before my arrival, my parents had decided not to find out whether I would be a “Peter” or a “Bethany,” so they went with a gender neutral green paint color for my nursery. However, the pink butterfly wallpaper suggests to me that they might have had a strong …

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Look Ma, No Oven! Tabbouleh

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For me, it’s not truly summer until I’ve planted a small herb garden in my backyard. Nothing beats fresh ingredients, and it’s always a little sad when the end of the season comes around and I have to start using dried herbs. Sigh. Better use the fresh ingredients while you can! I use herbs in everything – chicken, fish, pasta, sandwiches, you name it. But considering how hot and sticky it’s been lately here in New York, who wants to turn on the oven or the grill? So I made tabbouleh.

Tabbouleh is a very common Middle Eastern …

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In Season: Zucchini

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All hail zucchini. It’s proven to be one of the most versatile summer foods, although often under-appreciated.

Maybe even you don’t think about zucchini that much. It doesn’t fit as naturally into summer salads as asparagus, spinach, and even kale. It’s a squash, but it’s not creamy and sweet like winter squashes. Perhaps you might confuse it with the cucumber from far away in the produce section. Zucchini can be temperamental: the shelf life is relatively short, and the vegetables quickly develop mold and sunken pits if not used within 3-4 days. But what a vegetable! Read on…

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Five Ingredient Feast: Quick Green Bean Chicken Salad Croissant

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Sometimes you just want to put green beans in everything, you know?

This here is a little ditty to whip up around lunch time cause it’s quick and substantial. It has a nice crunch from green beans and almonds and a slightly different feel with cream cheese as the stick-together ingredient instead of mayo. Scallions or chives add an extra freshness, and salt and pepper finish the deal up simple and right. You can probably even find all these treasures in the dining hall!

I put this delightful mixture on a croissant because that’s my personal moral stance on chicken …

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Allergy-Friendly Baking

Gluten Free Banana Lemon Muffins

Many students return from college looking for home-cooked meals. They look forward to being served their childhood favorites by mom or dad.

I am not one of these students.

When I get home, my family clears out of the kitchen, leaving me a full pantry and all the kitchen tools necessary to carry out my culinary projects.

These “projects” always involve foreign cuisines and new-to-me techniques. Usually I will experiment with a new form of food preservation or value-added product. Baking is always a must. But this year I had a new challenge imposed upon me – food allergies. …

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Big Apple, Small Basket: Week #3

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 Welcome to a new summer weekly installment at SKC called Big Apple, Small Basket.  Check back to read more about Kendra’s adventures in finding, maneuvering and cooking summer dishes from the many farmers’ markets in New York City.  Click for Week #1 and Week #2.  

People told me New York City would be expensive, but I did not understand to what degree, really, until yesterday.  After an hour of looking excitedly through menus from establishments participating in Restaurant Week (this annual event is magic, don’t even get me started), I decided to flip to the websites of some …

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California Road Trippin’: Roasted Garlic Ice Cream

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You can’t call yourself a true garlic lover until you’re daring enough to try garlic ice cream…and like it. I fell in love with garlic ice cream back in 2006 at the Gilroy Garlic Festival, one of the largest food festivals in the United States with food, drinks, arts & crafts and live entertainment. It’s a garlic lover’s paradise with garlic-enhanced dishes like calamari, scampi, garlic fries, and of course, garlic bread.

Garlic ice cream is really an acquired taste that people often find difficult to describe. If you aren’t one of the many who hate

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Vegetarian Quinoa Taco Bowls

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Imagine this scene for a moment: You are at a party or a bar with your friends when someone comes up to and tries to pick you up with the following line: “You’re as complete as quinoa.”

Regardless of the fact that the pick up line is already a lame attempt at getting your number, it is even more laughable when considering that only foodies would even understand it.

Those who are health-conscious, interested in nutrition or straight-up foodies will know the significance behind the completeness of quinoa. Considered by many to be an ultimate health food, quinoa is …

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In Season: Iced Coffee

Photo credit: Lily Bellow

I never used to be a coffee person. For a long time I just saw it as a bitter and unappealing beverage that my parents gulped down every morning. Occasionally in high school I’d order a fancy sounding caramel macchiato to see if maybe my taste buds had matured yet, but all that did was leave me with a caffeine-induced headache and a bad taste in my mouth. Even when I first started college, the best I could do was a mug of hot chocolate with a splash of coffee to wake me up for 8am class. And in the …

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Big Apple, Small Basket: Week #2

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Welcome to a new summer weekly installment at SKC called Big Apple, Small Basket.  Check back to read more about Kendra’s adventures in finding, maneuvering and cooking summer dishes from the many farmers’ markets in New York City. For Week #1, click here.

Guess what?  New York is still fun.  In fact, New York is awesome.  I am knocking touristy things off my list left and right (Staten Island ferry? Done. Gondola thing to Roosevelt Island? Absolutely) and am even starting to feel like a local sometimes.  Like when I get off of the subway for work …

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