College tends to deplete a lot of things in life, such as time, food, money, food, sleep, food, brain power, and food. After a long day running between classes, or working to pay for those classes, microwaved leftovers start to sound pretty good. Extra rice always manages to land in our fridge, saved for the inevitable missed-dinner nights, and it happens to be my favorite dish to experiment with. My list of rice variations rivals Forrest Gump’s shrimp list, and since it’s been “one of those weeks” where nothing else gets done, I decided to share…
grilled fish (tilapia or salmon)
sweet and sour sauce
tuna salad (mix tuna with sour cream, dried cranberries, and sunflower seeds)
lemon and lime juice
chow mein noodles
fresh tomatoes (grilled or fried)
stir fry leftovers
Mon·day: the first day of the working week, hated by mankind in general and tolerated only during football season.
Maybe that is not the exact definition, but it’s pretty close! Despite our dislike of Mondays, they do have one redeeming quality in our house: all the men have regularly scheduled obligations on Monday night, leaving us women to our blissful selves. Since the guys are not home to eat, this is the night we pull out the good stuff make “chick food”. French toast, omelets, light salads, and yogurt are a few of our favorites, but to stick to our goal of spicing up the routine we tried an awesome new smoothie recipe last night. Keeping this one from becoming a habit is going to be difficult! Maybe we can compromise a little….
Minted Peach Smoothies
2 cups milk
2 cups frozen sliced peaches
1/4 cup orange juice concentrate
2 tbsp. sugar
5 ice cubes
In a blender, combine all ingredients;
cover and process until smooth. Pour into glasses and serve immediately.
Add mint sprigs for garnish. Yields 4 servings.
Done in 10 minutes or less, leaving plenty of time to enjoy the rest of the boy-free evening!
Saturdays are a tough day to plan an entire meal, especially when the kids are spread all over town and girlfriends or boyfriends are at the house and no one has a schedule that lines up with anyone else’s. A few people will still be eating breakfast when someone else is ready for lunch, so the usual weekend mantra is “fend for yourself”. The solution: we decided to make a new side dish every Saturday that can compliment whatever food is being thrown together between study breaks and meetings. For our first Side-Dish Saturday, we chose a deviled egg recipe from the Best of Country Cooking 2002 cookbook and added a few tweaks of our own..
Deviled Eggs with a Twist (or tweak, if you like)
12 hard-cooked eggs
1/3 cup plus 1 tbsp. mayonnaise
5 tsp. sugar
5 tsp. cider vinegar
1 tsp. prepared mustard
1/2 tsp. prepared horseradish
1/2 tsp. salt
1/4 tsp. pepper
Paprika and minced fresh parsley
Slice eggs in half lengthwise; remove yolks and set whites aside.
In a small bowl, mash yolks with a fork. Add all ingredients except paprika and parsley and mix well with fork.
Spoon mixture into egg whites. Garnish with paprika and minced parsley.
Chill 1 hour and serve.
*If using medium sized eggs rather than large, cut back the vinegar to 3 tsp. instead of 5.