Tag Archives: cooking

Carrot and Coriander Soup

15 Feb

This soup is one my ultimate comfort foods. I grew up on this soup in England and was heartbroken to discover that no one has heard of it in America! Coriander = cilantro, and for whatever reason, this gorgeous soup never took off stateside. Don’t let cilantro put you off, this soup is a must try.

*Warning: this isn’t super broke student friendly, it requires either a food processor or an immersion blender. If you’re interested in foraying into the world of making cheaper and healthier meals for yourself though, something like a food processor can be a really good investment.

Ingredients:

1 glug of oil

450 g of carrots

1 potato

1 onion

1 tsp cilantro/coriander

1.2L broth (chicken or veg)

Directions:

1. Chop up the onion into small pieces, and try not to weep.

2. Toss the onions into a big pan simmering with some oil, and let them fry for 5 minutes, or until they start to soften

3. Wash and chop up your potato and carrots. If you bought big carrots, you should probably peel them, but I bought a bag of mini carrots and I was not dealing with that shit, so I left them. They were probably already skinned and processed, lets be real.

4. Throw the potato and coriander in with the onion.

5. Add chicken broth, carrots, and bring to boil.

6. Once it’s started boiling turn down the heat just a little, and let it cook covered (I like to tilt the top so it doesn’t bubble over) in that mildly bubbly phase for about 20 minutes. The way to tell when they’re done is to take out a carrot, let it cool a little and bite into it. If there’s no crunch, it’s ready.

7. Now for the fun part. If you have a food processor, just chuck it all in and whizz it in pulses until it’s essentially mush. With an immersion blender, maybe let it cool a little but leave it in the pot and just whizz right in there. My blender is kinda cranky so it took some time, but I could’ve stopped a while before and just left some chunks of carrots. Not a big deal really. Just make sure it’s soup-like and you’re good to go. Maybe add salt and pepper to taste if you’re like my roommate and like flavoring things.

This makes at least 4 solid servings. You could probably stretch it out more than we did, but it’s been cold as fuck here and it didn’t seem like the time to skimp on our soup servings.

I’d just like to reiterate how much I fucking love this soup. I grew up on it, and this recipe did not disappoint. Those were some high standards too, let me tell you. I honestly hope you enjoy it as much as I did.

20140215-140446.jpg

Advertisements

Take 2

14 Feb

I recently saw bloggers complain about people claiming how easy it is to be healthy, and then listing recipes that have 10000000 ingredients you would never normally buy or use more than once. It’s a valid argument, and one that reminded me why I started this blog. It’s one thing to understand nutrition and to want to make an effort to eat better, but it is 100% different to have the financial resources and access to stock your fridge with vegetables and your cupboards with almond milk and flax seeds. Seriously, there has to be another way to maintain good nutrition on a college budget and a college skill set.  And that’s why I’m going to try my best to revive this blod. I know I’ve been M.I.A, and I am truly sorry. My best explanation is that I started this during my easiest semester in college, and I came back to my hardest semester of college. I gave up everything that wasn’t school and dance to make sure I didn’t crash and burn, which was the right plan. Now I have a slightly easier schedule, and a date with the North American Irish Dance Championships in Montreal this summer, and I decided it’s time to start making an effort to cook more, and buy Wendy’s on campus less. 

I will try and make sure everything on here is still “culinary impaired” friendly, because believe me, I’m still very much a mess in the kitchen. But I will also make an effort to make sure I’m offering options for healthy meals that are cheap and affordable. I can’t promise it’ll be regular but I’ll do my best! My roommate and I want to try a new recipe every week, and then build up a few favorite to make in bulk and freeze. I’ll keep you updated on that. 

Anyways, I just wanted to check in and say that I haven’t forgotten about this blog! 

P.S. Hope my fellow east coasters are enjoying snowpocalypse part 2. 4 day weekend for us at UNC! 

Tuna Hash… Minus the Tuna

2 Oct

You guys, today was a struggle. I was all excited to cook this tuna hash, because it sounded sooo good, it was easy, and I’m a huge fan of everything in it so what could go wrong, right?

Well, I could be physically incapable of opening the can of tuna. That could happen. Fun fact, that did happen. To be fair, can openers are funky little objects and the one in my apartment belongs to the other girl I live with and I could not for the life of me figure out how to use it. I clamped every part of it I could think of to the can, turned the wheel, but nothing. Alas, this was tuna-less tuna hash.

EVEN SO, this was delicious and a great vegetarian meal if you supplement it with an extra source of protein.

Ingredients:

2 medium sized potatoes

185g can of tuna (If you can open it, that is)

Bit of butter

1/2 340 g can of sweet corn (I just guesstimated 1/4 of my 432 g can but really it doesn’t matter)

Glug of oil

Instructions:

1. Cut your potato into little cubes and throw in a pot with some water.

2. Boil potatoes until they’re tender, can take around 10 minutes or maybe more, depending on how high heat you use.

3. Drain the liquid from the pan and stir in your butter with the potatoes.

4. Heat the oil in a frying pan on medium and throw in your potatoes, sweet corn, and tuna. Stir gently.

5. Allow the potatoes to brown and stop stirring before tuna goes mushy.

6. Serve and enjoy- tuna or no tuna 🙂

This is a really really easy meal that makes a can of tuna go a long way… if you get to the tuna at all!

20131002-195530.jpg

Fall Flavored Breakfast

29 Sep

Disclaimer: Fall is my all time favorite season. Chapel Hill is truly stunning this time of year- it just doesn’t get better than bright clear blue skies above you and every color imaginable in the trees around you. We have so many trees here it’s like an explosion of color when they change. Right now it’s still mostly greens but I’m seeing some yellows and getting excited!

Anywayyys, my flat mate is a pretty big fan of fall and all its accompanying benefits, like fall flavored food! The pumpkin spice latte is back at Starbucks and now at every other place that serves coffee. I have discovered the caramel apple spice drink at Starbucks which, for the record, is apple pie in a cup. We have a large tin of pumpkin spice tea in our apartment. A couple of weeks ago we had a large amount of pumpkin bread in the apartment. I’d been looking up recipes for other fall themed food, and it was all either desserts involving pumpkin or large dinners.

Well, yesterday I was having my daily struggle to NOT go buy biscuits for breakfast, when my flat mate suggested I eat the sweet potato I’ve done nothing with for 3 weeks for breakfast. I gave her a look saying “sweet potato for breakfast…what…” but I let her explain because she definitely knows more about cooking then I do. She went on to say if I just mashed up the sweet potato, spread butter and sprinkled brown sugar/cinnamon it would be really good and a perfect brunch dish since it was about 11 am. It was REALLY good.

My only issue is that it requires using a proper knife. Which clearly I can’t handle that early in the morning because I managed to slice my finger cooking breakfast. I think midterms drain my ability to do anything other than school work.

Nevertheless, without further ado, my fall flavored breakfast.

Ingredients:

1 sweet potato

Small amount of butter

Sprinkling of brown sugar and whatever flavor you want

(I actually used apple spice which had cinnamon in it so I didn’t add more but you can use whatever flavor your heart desires)

Instructions:

Pro tip 1: Check what side of the knife you’re holding. Don’t press down if your finger is on the sharp side of the blade.

1. Cut the sweet potato up. Or not actually. It probably cooks and mashes quicker if you cut it up into chunks but I gave up cutting the potato when I couldn’t even cut the whole way around, so I microwaved that baby whole and it was just fine.

2. Microwave for 5 minutes on high. (Really just until it’s soft enough to mash)

3. Mash.

4. Throw into a bowl, add your butter, sugar, spices or whatever you want, toss, and enjoy!

I’ll admit I was a little skeptical about having it for breakfast, and I think I’d still prefer my oatmeal with a sprinkle of brown sugar if I wanted something sweet, but if you’re craving something fall flavored, try this out for any meal or snack and let me know how it goes! I’m curious as to what other flavors people put in.

20130929-092708.jpg

That time I set my oven on fire

8 Sep

What’s up y’all! I’m back! It’s been an amazing summer, but school is finally back in swing and I’m settled into my apartment nicely. I actually used the oven for the first time today, and what better way to start off the school year than by…. setting the oven on fire the first time you use it. Yes, that happened.

Funnily enough, this post was originally going to be called “The lasagna that wasn’t”. You see, I promised my lovely house mate I’d make her lasagna for her birthday, and we invited our neighbor over to share and get to know each other. It was all set to be a respectable evenings, with just a couple major flaws.

1. I’ve never cooked lasagna before

2. I mix and matched my recipes and pretty much just put in whatever I had of things (aka I was unwilling to spend too much money in the grocery store)

3. I’m apparently not good at following directions

So, from these fatal flaws, here’s what went wrong with the lasagna.

– Housemate requested ricotta cheese in place of cottage cheese, so I only used ricotta, not thinking I might need other cheese too.

– I only bought a small thing of ricotta and sauce so I halved half of the recipe, while keeping the other parts at full measurements

– I used way too big of a pan for the amount I had

– I used uncooked lasagna sheets that I’m pretty sure you had to cook first

So, the lasagna was flat and crispy around the edges, but otherwise it actually tasted really good. (At least I thought so). It wasn’t the disaster I expected. No. The garlic bread was the disaster I did not expect.

I had thrown some garlic bread into the oven as we were waiting for the lasagna to cool just in case the lasagna was inedible. As I was taking the garlic bread out, whatever way I grabbed the pan, it wasn’t flat and the piece of bread towards the back must’ve rolled off the back and down onto the hot bars on the bottom of the oven. Needless to say, the bread went up in flames, smoke started pouring out of the oven, and our smoke detector promptly went off.

Luckily, our neighbor handled the smoke detectors while we opened doors and windows to try and get the smoke out. The fire was contained in the oven so we figured we’d just let it burn out and leave the bread till it was cool.

After that things pretty much went according to plan. We ate, and it was edible! But man, I was not expecting the bread to be the eventful part of dinner. Oh well, it was funny as hell!

20130908-090203.jpg

20130908-090210.jpg

20130908-090217.jpg

20130908-090223.jpg

I got a tumblr.

30 Jun

So guys and gals, I gave in. I’ve held out for a long time because heaven knows I already have enough places on the internet to procrastinate, but today, I made a tumblr. It kind of started out as my outlet to post all the funny (read: stupid) pictures I find that I’d feel bad about spamming you all with. 

That being said, you’re not getting away that easily.

Image

 

It’s actually marginally relevant too. I cooked asparagus the other day and it’s AMAZING. I don’t think I’ve ever had it before, but it’s not one of those foods I refused to eat out of principle of having decided to not like it. Anyways, it was absurdly easy to cook and a healthy (more importantly, yummy) addition to any meal. You can cook it any number of ways but the easiest is just boil it for 3-5 mins and then sprinkle seasoning on if you wanted… but it’s so not necessary.

Anyways. If you fancy seeing more stupidly funny pictures relating to food and anything else I come up with, go check out my tumblr at http://katedoestheworld.tumblr.com/ (the gifs actually work on tumblr!)  (Why am I so wordpress-tech challenged?) (Help!)

 

Comfort cooking for that SUPER healthy friend

20 Jun

Ever had a friend who follows strict nutritional guidelines, eg. eating certain grams of protein and carbs and certain times of the day and what not? Well, my best friend (also a dancer) has been out of commission with injury for almost a year now, and in order to stay in shape and healthy came up with a diet plan with a nutrition specialist that worked for her. I’m so proud of her, she looks amazing and is healthier than I’ve ever seen her, but my god, it makes it hard to cook for her! I try to be healthy but I a lot that she normally wouldn’t. Now to be fair, she’s normally good about eating what she’s given but I feel bad serving something I know she doesn’t really want to eat. At the same time, I can’t serve just salad for dinner, and I’m not great at fancy meats. I’m also a comfort food craver (if you haven’t noticed). It’s basically all I eat. Yesterday though, I found the answer.

Sweet potato fries.

They are possibly the greatest thing ever. They’re like regular fries. But better. SO MUCH BETTER. They have more flavor. More nutritional benefits. I’ve never been more excited about a food. How excited, you ask? This excited.

Image

Click the picture for the pure joy that is Karen Gillan and Matt Smith doing a happy dance. Do it.

I barely have anything to write.

Ingredients: (this is enough for about 2 people, sweet potatoes are huge so 1 potato per person probably measures out pretty well, but can you believe a serving of 2 sweet potatoes is only 89 calories! awesome.)

2 sweet potatoes

1 glug of oil

Sprinkling of garlic salt

Instructions:

1. Preheat the oven at 220 degrees Celsius.

2. Wash and dry the sweet potatoes but don’t peel them.

3. Cut them into about 1/2 in circles and then slice them into fingers.

Pro tip 1: So I have no upper body strength (the ultimate irish dancer problem) and thus struggled to cut a sweet potato in the aforementioned fashion… don’t judge me. Anyways, for those of you who know how real the struggle is, it might be easier to cut lengthwise down the potato and create slices from there. They might look a little less fry like but who actually cares?

4. Throw the slices into a zip lock bag, drizzles in the oil and sprinkle the garlic salt. Shake well until all the fries are covered in a good coating. If it’s not enough just add more.

5. Spread the fries out on a pan and place in oven, cooking for 30-35 minutes. Check once around 20 minutes to flip the fries.

It’s that easy. We made these with BBQ chicken and coleslaw, all absurdly easy and yummy. I strongly recommend.

20130619-233534.jpg

travelintheusa

A travel blog by a regular girl out to explore the world

Natalie Breuer

Natalie. Writer. Photographer. Etc.

My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

North American Irish Dance Championships - 2014

Bienvenue à Montréal - Welcome to Montreal.

Aim To Travel

Explore the World. Go. Now.

flojoeasydetox

Detox to Retox and everything in between...

CAKE IS THE NEW BLACK

Bake | Snap | Write

Fit Girl in a Pretty World

My journey through life trying to stay fit and fabulous

HarsH ReaLiTy

A Good Blog is Hard to Find

cpd for dance teachers

enhancing dance teacher education

The Perfect Pointe Book

All The Tips, Tricks And Exercises You Need To Know About Starting En Pointe

foodlovingdancemajor

1st-year grad student who loves coffee, loves to cook and eat tasty and beautiful food

Not Another Hockey Blog

Geeky. Snarky. Smart.

ADAIR

LIFE OBSERVED.

Hockey Writing from Liz Bell

Hockey, Writing....

Cue the Dagger

Your daily dose of Blackhawks hockey and Chicago sports

Where the foodies go

Two Italian foodies tasting good food as they travel around the world!