It's Time...

...and now is as good of a time as any...
to introduce my new and shiny blog. 


I've been anticipating the switch for quite some time,
especially with the changes that will ensue of possibly
moving to France, applying to grad school, graduating from
college, etc.

Since I've started this blog, I've got countless encouragement
and feedback, with over 400+ views per month and subscribers
from all over the world. I am truly humbled. Thank you.

So naturally, that means that this site will no longer be updated....

I'm pretty sure that you already figured that one out...
And because I love my followers and because I don't
want to lose a single one of you, please update your
google readers or whatever to:

www.lesmesaventures.com

And be sure to come visit me, leave comments or just say hello!
It's just the same stuff, just a different/better/awesome-er platform.

So-Cal Steak

So I thought that I'd share with you guys a little recipe that I've been a wee bit obsessed with. And honestly... what's not to like? It has beef, cilantro, onions, fajita spices... yum. And I'm not over-emphasizing that I truly love it... because I've prepared this dish at least three times in the past three weeks. And I've been on a bit of a protein kick lately because I've been amping up my workouts at the gym, taking an intensive spin class that totally wipes me out. Needless to say, my usual diet of 85% vegetables wasn't making the cut. I needed meat. Red meat. Steak.

Yeah. Obsessed.

So... I was going to call this recipe "Mexican Steak" but that's a little misleading because there's nothing inherently Mexican about it. So... I'm calling it So-Cal Steak because it's a little bit of the LA foodie style, heavily influenced by all the Latino/a residents. Sound fair? Thought so.

The Ingredients:
1/2 lb - 1 lb Steak. Sliced thin and without the fat.
Fresh chopped cilantro (about 1/4 cup)
1/2 white onion, finely chopped
Fajita seasoning (I got it in a packet in the soup aisle at Ralphs)
2-3 tbsp oil (to mix with the seasoning

Instructions:
Mix the steak, cilantro, and onions in a bowl. Make sure it's evenly distributed.
In a separate small bowl, mix the fajita seasonings with the oil. It should be a bit thicker, but not like a stiff paste. Once the dressing is to your desired consistency, mix it with the meat mix. The reason that you want the marinade to be a bit thicker is because you want it to coat the meat, not just "sit there".  Make sure to mix well and get all the meat coated. Cover the bowl and let it sit in the fridge for 2-24 hours, depending on the time. The longer the better, the marinade can get in and really saturate it.

Once you're finished marinating it, pre-heat a skillet on the stovetop for a few minutes. Drop the meat in and cook on medium heat until done. Easy.

And if you're serious about this recipe, there's a bonus step. After all the meat is cooked, remove it from the pan, leaving the juices behind. (Yes, there will be liquid left in the pan). At this point, don't take the pan off the heat, instead add a few slices of raw onion. Cook for 2-3 minutes, until the onions are slightly cooked and the liquid has begun to thicken. Add to the cooked meat. Double yum.

But if you're especially protein starved, like I was today, you can chop up about a tbsp of fresh cilantro, add it to the bottom of a clean bowl. Then, poach two eggs and add on top of the fresh cilantro. It'll weaken the "attack" of the herb, without losing potency. Top with some salt and pepper. Serve alongside the steak. Voila. Steak and eggs, California style. And if this is a dinner entrée, add a glass of red wine and you're good to go.

Yum. Dig in! (I have leftovers for tomorrow's lunch. Score!)

But in other news, my teeth are free from their wire-y cages. Meaning, my braces are gone! Hooray!
Wanna see a picture? I'll assume that the answer is "yes"....

So there you have it. Steak and pearly whites. Perfect evening, if I do say so myself. 

Turkey Meatloaf Cups

So... I really love to cook. No, seriously. The other thing that I love? A great deal. And yesterday, both of those things collided. I was at Ralphs and saw Jennie-O brand ground turkey (extra lean!) on sale, buy one get one free. I froze one 1lb package for later and decided to experiment a little bit with the other one.

As a college student, I love quick and easy meals. My schedule is up and down, changing at any moment. And honestly, the majority of my time is spent in study. But it's always helpful to have something "ready" to eat, especially after I come home from the gym and am famished! So, I decided to try and add some lean meats to the equation. I never really bought ground meat of any kind before, especially because I had no idea what to do with it!

But like I said, I couldn't pass up a deal. So I stumbled upon this recipe today and decided to make some "meatloaf" cups for lunch, saving a few for dinners or breakfasts. And true to form, I substituted and omitted ingredients due to what I had in my pantry/fridge. I didn't add red pepper, couscous, or worcestershire sauce. Instead, I added about 1/2 cup of rolled oats, for texture and consistency. I also decided to make these "French" meatloaf cups by adding "Herbes de Provence" seasoning.

To serve, I'm planning on adding some dijon mustard to add the final kick of flavor! Here's the "real" recipe but don't feel afraid to mix it up and experiment. Maybe next time, I'll try making a Mexican version of this, with taco seasoning and cilantro. Yum! Enjoy!

Ingredients

• 2 cups coarsely chopped zucchini
• 1 1/2 cups coarsely chopped onions
• 1 red bell pepper, coarsely chopped
• 1 pound extra lean ground turkey
• 1/2 cup uncooked couscous
• 1 egg
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 cup barbecue sauce, or as needed

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
2. Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
3. Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.

Funnel Mill

As many of you guys know, I'm in the last weeks of my Winter quarter. This obviously means that I'm writing paper upon paper. English majors don't really take too many "tests". In order for me to do work efficiently and effectively, I need to be in a quiet place, away from the comfort of my own home/bed. I used to really like the library, but it got pretty noisy with all the late night crammers.

So, I've resorted to scouting out the most serene coffee shops. Last quarter, I wrote my 18 page long behemoth of a paper at a Peet's Coffee in Brentwood, which had light classical music and NO students. That meant no distractions and I didn't have to fight for a table with an outlet nearby. However, Brentwood is a pretty swanky area. This means that many many celebrities come into that area for restaurants/shopping. Even Heidi Klum lives in the area. And the last time I was at Peet's... Halle Berry was at the restaurant next door, causing the place to be swarmed with paparazzi. Needless to say, it was an exciting atmosphere, but not a good one for getting serious work done.

My roomie, Anita, suggested Funnel Mill Coffee as an alternative place to study. From the way that she described it, it almost seemed too good to be true. Free parking, gourmet coffee, and even a NO CELL PHONE policy. So we decided to go and get some studying/writing done today. Let's just put it this way, it completely met and exceeded my expectations for a study spot.

First of all, let's begin with the COFFEE. I have never ever seen coffee brewed this way before. It was like watching a science lab. They brew the coffee through what is called a "Siphon". It's too complicated to describe so I'm posting a few pictures so that you have some sort of idea what I'm talking about.

Crazy, right? It's a Bunsen burner that forces the water through the grinds and filters it. Totally like a chemistry lab. While the way that they brew it is unique, the quality of coffee is off the charts good. Now, I'm not a big coffee buff in any way, shape, or form but I could definitely appreciate the unique flavor and quality of what I was tasting. I got the vanilla cream coffee, which came with vanilla infused creamer, as well as vanilla sugar. It was like 12-14 oz of coffee for around $3.75, which isn't too bad for the work that went into it and the obvious quality difference. What an experience! 

The second thing that I LOVED about this spot was how quiet it was. Like I mentioned before, they had a no cellphone policy. This place was meant for people to work in. And they set up their atmosphere to facilitate that. Soft classical music in the background, comfy chairs and tables... even outlets at every. single. seat. You had to search high and low for one spot in that place that didn't have access to electricity. It was awesome. Funnel Mill definitely caters to people just like me, who like quiet study spaces and coffee with attitude. 

Definitely check out their website and if you're in Santa Monica, stop over for an amazing experience! I'll definitely be going there again and again! 

The Kosher Market

For all of you Angeleno's out there (you know, residents of Los Angeles...) I have found something truly remarkable. Glatt Kosher Market. Situated on Santa Monica and Colby St, it definitely has plenty of character and spunk. At any given time, it is crowded, full of middle aged Jewish and Persian ladies, their carts full and overflowing. The aisles are cramped and the store is small but it has the best prices for produce that I've ever seen. For example, a large bundle of dill only costs me 65 cents, and most of their vegetable run at under $2 per lb. Basically, it's a GREAT deal for GOOD produce. 

The discount doesn't stop there. It extends to the meat too. I get high quality kosher chicken/beef/turkey for ama-za-zing prices. So much better than Ralphs. And because it's kosher meat, it's very very high quality. But those prices don't seem to get in the way of some funny cultural "translations" that I find, especially in the meat section. Take a look! 

Shnitzel? What is this? Doesn't matter... I bought it anyway. YUM.

This definitely re-defines "cutlets" into "chicken nuggets shaped like dinosaurs and stars".
I literally laughed out loud.

So... if you ever make your way to Glatt Kosher Market, which is NOT open on Saturdays for obvious reasons, prepare for some cheap produce and a smile on your face.

Yum Yum Yum

Want an amazing cup of flavored coffee? I think that I've found the "magic formula" for the perfect cup, full of flavor! Now, I'm not one to take my coffee straight, or black. I like it sweet and I like flavor in it. I'm also not a huge fan of calories or too much sugar. And to top it off, the job of "student" doesn't really pay well. So... I had to get a little bit creative. 

A few months ago, I bought a single-cup brewer. Basically, it's a $5.00 plastic filter, coupled with a disposable filter. It allows me to brew exactly one cup at a time, without any waste or complication. All I do it boil water and pour it through the filter. I have a fresh brewed cup of coffee in less than 3 minutes! 

Melitta Filter Cone Coffee Brewer

I brew this type of coffee. I love vanilla flavor and have found that it compliments coffee's natural flavor and aroma. It smells delicious! 

Starbucks Natural Infusions Vanilla Coffee

After I brew the coffee, I add about a tablespoon or two of Coffee-Mate Irish Cream creamer. I either add this or Trader Joe's French Vanilla Creamer. They didn't have a picture for me to add. It makes the coffee so velvety and smooth! No sugar necessary! 

Coffee-Mate Irish Cream Creamer

The final step in perfect coffee? Adding a teaspoon of some sort of "shot" to it. In my case, I've chosen Hazelnut Sugar Free Syrup. It's delicious without any guilt what-so-ever! Yum! 

Torani Sugar Free Hazelnut Syrup

And there you have it! Coffee without any sort of guilt but with TONS of flavor and personality! Best of all, it's only 2 Weight Watchers points. Score!

Encouraging, n'est ce pas?

So I'm going to break up this "seriousness" of this blog for a little bit.
The Reverb10 posts have been a little, well, intense. They're really intense
and require me to look back on some days that I'd rather not. But 2011 is
a new year. A clean slate, a new literal decade.

Since I very well may be living in France at this time next year, I've been
encouraged by some French believers. It's amazing at the way that the
body of Christ transcends language, culture, tradition, age. It just goes to
show the permeance of the gospel, how it fills up all the spaces.

Jesus is the hope of nations. L'espoir des nations. It's been so encouraging
to my heart to realize that Christ didn't just come to save Jews, Greeks, Americans.
He came for the whole world. Salvation is a global thing, for the believer. So I pray
as the Lord's will unfolds in my life, in reference to moving overseas, that I'll be
able to serve the global church and to be encouraged by other believers,
regardless of ethnic origin or nationality.

So, I've posted a video of a French version of Hillsong's song "Mighty to Save".
Not that I'm all keen on Hillsong's theology, but I really like this song because
it focuses on Christ's power to save. It reminds me that He has the power to
overcome anything to give salvation to his children. Nothing stands in his
way; language, culture, death. We are His because he chose us, purchased
us, loves us. I don't know about you, but that fills me with so much joy.



p.s. This video is set to the English version of the song, so it's kinda strange to watch
French words "coming" from their mouths. It kinda makes me laugh... Anyway,
just listen to the song.

Freezing Cold

Los Angeles is cold this weekend. Not just chilly. But cold. It's the kind that
lingers even within the warmth of your apartment, it settles in the corners of your
day and follows you wherever you go. It's the kind of cold that gets you to the bone.

Now, I grew up in Philadelphia. I know something about being cold. We grew up
expecting snow, ice, rain. Winter was part of the process, a part of our routine. Every
year, like clockwork, we'd bundle up with scarves and mittens. We'd put salt on our driveway
and anti-skid tires on our car. We'd even decorate the bleak winter snow with snowmen or
tunnels carved into big drifts. There was a way to make some sort of warmth
and happiness out of the cold.

But in Los Angeles, there is no joyful expectation of any sort of cold. We act surprised
when any incliment weather occurs, no matter the time of year or type of weather.
My theory is this: I'm so much colder in Los Angeles because it doesn't feel right.
This city is supposed to be warm and sunny, full of expectation and promise. My
reaction is based on expectation, or the lack thereof. And no matter where I go, I
can't seem to get warm. I can't shake this lingering and wrapping feeling of being cold,
inside and out. The chill follows me like a phantom, tracing my steps. And let me tell you,
this doesn't feel right.

The same feeling can be transferred to my feeling of expectation, about life in general.
When the things that I expect from myself, from my surroundings, change and modify
in ways that I don't necessarily like, it's sometimes hard to cope. When I don't get the
grade that I want or the relationship that I've worked for, how do I react? Often, I let
that disappointment follow me like the cold. It haunts me, follows me, lives in my back pocket.
Now, I'm not saying that all expectations are inherently bad. It's how I react to disappointment
that needs to be altered.

I need to rest on the Lord's sovereignty in all things.I have to expect that my plans and ambitions
will be thwarted. Staying my heart on things that will not change or shift (the Gospel) is the only way
to avoid disappointment. Christ promises his believers some amazing things: eternal bliss and communion
with himself and the Father, the Church as guide and comfort, other believers to run the race with us, and
the presence of the Holy Spirit in our lives to confront our spirits and guide us. These promises of God
are the real expectations, the truth to set my heart on. It is through Jesus Christ alone that my soul is satisfied
and at rest. Nothing else satisfies like He does. And that is the greatest reward, better than any expectation
that I may have.


P.S. I'm computer-less for a week so please bear with me, as my posts may be a bit sporatic. My hard drive crashed and I lost everything - photos, music. Precious memories that I can't get back. Thanks for your patience and support!

Butternut Squash Soup!

So... I ended up making some butternut squash soup from scratch today. When my parents visited last weekend, they bought me a butternut squash (random, I know) and I decided to make good use out of it. After searching extensively over the internets for a recipe that I liked, this one caught my eye. It's from the Food Network, by their very own Alton Brown. You can find the original here.

If you know me at all, you'll know that I tweaked the recipe a little bit, not too bad. Instead of baking the squash in the rind, I peeled it, seeded, and chopped it up before I baked it in the oven. Also, no butter was used. I just put a table spoon or two of olive oil in a pyrex baking dish and made sure all the chunks were evenly coated. Also, because I didn't have an immersion blender, I dropped it all in the blender before it even touched the stove. Easy, right?

And the best part is... this is a crowd pleaser. All, and I mean ALL, of my roomies loved this. One even asked for the recipe when Thanksgiving rolls around. So, we have a hit on our hands. I think it's because the ginger and honey add a unique and interesting flavor profile to the soup. It's not overpowering, but definitely puts a spin on the traditionally sweet soup. I loved its uniqueness! But, it's really not too out there... trust me. Again, it's super easy to make and worth every second of your prep! Enjoy!

Alton's Butternut Squash Soup

• 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
• Melted butter, for brushing
• 1 tablespoon kosher salt, plus 1 teaspoon
• 1 teaspoon freshly ground pepper
• 3 cups chicken or vegetable stock
• 4 tablespoons honey
• 1 teaspoon minced fresh ginger
• 4 ounces (1/2 cup) heavy cream
• 1/4 teaspoon nutmeg

Directions

Preheat the oven to 400 degrees F.

Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

Les Haricorts Verts

Well, I thought I'd post an easy easy

French recipe that's practically fool-proof

and totally delicious. It's called

"Les Haricots Verts" - which means

"Green Beans".

Ingredients:

- Raw green beans, enough for 1-2 people. Like

two large handfuls. Washed and trimmed.

- 2 tablespoons olive oil

- 1 teaspoon white wine vinegar

- 1 teaspoon dijon mustard

- 1/2 or 1 shallot, finely minced. I like

a little more "onion-y" taste, so I added

the whole shallot.

-Salt and pepper to taste.

Preparation:

Add the shallot, olive oil, vinegar, and dijon in a

small bowl. Whisk well to combine. Add salt and pepper,

if desired.

Steam the green beans, either in a microwave or

on the stove. I used the microwave because it was

super easy. Just put them in a ziploc bag and either

cut a corner off to let steam out or don't close it all

the way. I just nuked 'em for about 3 1/2 minutes.

Once the green beans are done, add the "dressing" and

mix until all the beans are coated evenly.

Salt and pepper them, if desired.

Serve hot!

And... voilà! C'est Les Haricots Verts!

Macaron Makin'

I am, for the second time, attempting to

make macarons. My first attempt... didn't

go over so well. My major problem was

the lack of experience in the area of

almond meal. I didn't have it, I didn't

really know how to make it. I tried and

ended up with an epic fail. So, I've learned

how to make almond meal the right way.

To be honest, it's pretty easy. My fault wasn't

sifting it in the right way. My parents didn't have

a legitimate flour sifter, so that was an essential tool

that contributed to my failure. However, I'm much

more prepared this time around.

Almond meal/flour is pretty simple. However, you

have to work in smaller increments. Around 1/2 cup

of whole almonds at a time should suffice. You can

either blanch them or use them with their skins on.

If you decide to blanch them, let them boil for a few minutes

in a pot on the stove, then immediately rise them in a

strainer with cold water until they've cooled down.

This "shocks" them. Then, you should be able to slip the

almonds out of their brown skin. I'm told that this is

the fun part. Then, put them on a baking sheet and

bake them at 300 degrees for a few minutes, just

make sure that you don't brown them. 2-4 minutes

should suffice. Then, leave them in the oven overnight,

just to make sure that they're totally dried out. Just make

sure the oven is turned off. We don't want any fires!

To actually make the almond meal, use either a food

processor or a coffee grinder. Use short pulses of a

second or two until it's all crushed up. Don't over grind

them, as it may easily turn to almond butter. When

it is finely ground, put it through a flour sifter. You know,

the kind with a handle and everything. This step is

key, as it filters out any large particles. Repeat this

step until you've ground up and filtered all of the almonds

that you want.

So... THIS is a crucial step in macaron making.

I'll be updating my progress on this blog, as well

as my foray into making pâté. (Yes. I'm culinarily ambitious.)

But, I must conquer macarons first. I have a score to settle!

Ice Cream Makin'

I am, at present, in the process of creating my

first batch of ice cream. So far, it's going pretty

well. For Christmas, I got my mom an ice cream

attachment to her KitchenAid Mixer. It was a gift

for her... as well as a gift for me when I'm home on

breaks. I'm making Banana Ice Cream. The recipe is

so so simple.

Honestly. If you have a mixer and an

ice cream maker, you definitely need to make this.

I just experimented and really liked what I came up

with. For those of my readers who like to eat

sugar-free, this can easily be adapted. Just

add honey or agave. Even if you don't, the banana is

sweet enough on its own!

Jessica's Banana Ice Cream

3 bananas, cut up

1 1/2 cups of milk

1/2 cup of sugar

Tablespoon of brown sugar

Cinnamon to taste

In a mixer, puree the bananas. Add the rest of the

ingredients. Make sure that they are mixed well.

Add them to the ice cream maker and follow the

instructions. Voila!

Raspberry Macarons

Okay, so anyone who knows me remotely well knows that I'm a little bit of a foodie. I'm not really a "restaurant foodie". I'm what (I refer to as) a "cooking foodie". That means that I love to cook. I love to cook easy things, difficult things, weird things, ethnic things, etc. Put it this way: If it's edible, I'll make an attempt to "re-create" it.

Lately, the thing that has been grabbing my culinary attention is the Macaron. Yes. I spelled it right. It is NOT Macaroon, as your spell checker will suggest. It is Macaron. The word macaron comes from the Italian "maccherone" and the Venetian "macarone" (meaning fine paste), from which macaroni is also derived. So, it's really an Italian cookie, perfected by the French. Seriously. They're ALL over France, including MacDonalds. I know. In the US, we get hash browns. They get pastries. As the French would say, pas juste!

Anyway, the recipe looks deceptively easy, right? But the trick to these delicious pastries is technique and baking skill. They're one of the most difficult things to bake, because they're just so temperamental! Over spring break, I'm going to attempt to create a successful batch of them. Oy vey, wish me luck. I have the feeling that my first few batches are going to end up in the trash. Macarons require finesse. If this goes well, I'll also document my foray into pâté. I have a great recipe but I think that I'll need to wait until summertime for that one.

Bon Appétit!

(Please note, they usually don't go on sticks. But aren't they so pretty?!?!)

Raspberry Mascarpone Macarons:

For the shells:
90 gr egg whites (use eggs whites that have been preferably left 3-5 days in the fridge)
25 gr granulated sugar
200 gr powdered sugar
110 gr almonds (slivered, blanched, sliced, whatever you like)
1 tablespoon cherry pink powdered food coloring

Prepare the macarons:
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar and almonds and powdered color in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

For the filling:
4 oz mascarpone, room temperature
2-3 tablespoon good quality raspberry preserves

In a small bowl, whisk together the mascarpone and preserves together until well incorporated. Fill a small piping bag with a large plain tip (Ateco #809) with it and pipe in the center of each shell. Let the shell mature at least 24 hours in the fridge so all the flavors have the chance to meld together

French in a Flash

(Originally posted by seriouseats.com)

Watermelon Salad with Fromage de Chèvre Brulé

- serves 2 -

Ingredients

1/3 cup balsamic vinegar
1 tablespoon honey
1/8 large watermelon, cut into 6 1-inch planks
2 cups baby arugula
4 ounces chèvre
2 tablespoons olive oil
Black pepper
Fleur de sel

Procedure

1. Make a balsamic syrup by pouring the vinegar and honey into a small saucepan and simmering over medium heat just long enough for it to reduce and have a thick, running consistency—about 5 minutes. Set aside, as it will thicken further as it cools.

2. Assemble each salad on its plate. First some arugula, then a slice of watermelon, then some arugula, another slice of watermelon, argula, then watermelon again. Crumble the chèvre over the watermelon, and season with cracked black pepper and fleur de sel. Drizzle with olive oil.

3. Using a crème brulée torch, melt and brown the chèvre quickly over the watermelon. Drizzle with balsamic syrup, and serve.

Greek Orzo Salad

To all of my "readers"... or maybe just to the big worldwide web,

I'm going to share one of my most favorite and easy recipes.

Like many, or none, of you know, I am a college student.

That's right. Starving student. It's like starving artist.

So, I have to be practical with planning my meals and

I've really learned how to stretch a buck out.

Greek Orzo Salad

Base Recipe:

8 oz orzo pasta

1/2 white onion, finely chopped

1 bell pepper, finely chopped

Feta Cheese, to preference

Salt and Pepper

Optional Add-ins:

Katamala Olives

Sun-dried tomatoes

Pine Nuts

Dressing:

Olive Oil, to taste

1/2 lemon, juiced.

Directions:

- Cook the orzo until it's done, according to the directions.

Make sure it is chilled completely. I recommend rinsing it with

cold water and straining, as well as letting it sit in the refrigerator.

- Add the pepper, onion, and cheese. Stir to evenly distribute.

- Mix the olive oil and the lemon juice together in a separate bowl.

I usually do equal amounts of both olive oil and lemon juice.

- Add the dressing slowly to the orzo salad, tossing as you go.

This is to prevent too much dressing on the salad.

- Add salt and pepper to taste.

- Chill in the refrigerator for 30-40 minutes.

- Serve on a bed of Spinach leaves.

Reasons why I love this recipe:

1. It's cheap to make

2. It gives me over 2 days worth of meals.

3. It's deceptively simple to make but looks spectacular

4. It's delicious!

Eat up! Yum yum!!

Cookbook Fantasies

Mmm... A lot of my Christmas break reading has been, surprisingly, through cookbooks. I already have two Bon Appetit ones that have been wonderful. So hopefully, I'll be able to make some amazing stuff. I already made chocolate sandwich cookies with peppermint buttercream, as well as Eggnog sugar cookies, complete with homemade icing.

These two cookbooks below are "on my list" to read and stuff like that. It's funny, the older I get, the more of a foodie I am. Just wait until I'm like 50! It'll be fantastic! Things in life come and go, but good food is for always.

Delish.

Dijon Beef with Veggies

So I decided to get a little bit experimental today.

I decided to create and make "Dijon Beef"

Sounds fancy? Nah, it's actually pretty easy and flavorful.

Best part? I didn't have a recipe. I made it up.

So now, I'll share it with you.

You'll need:

Half an onion, red or white - cut into strips

One pepper- cut into strips

Beef cut into strips (I bought it at Ralph's pre-cut)

1 bunch green onions

1/2 - 1 cup dijon mustard

Salt and pepper to taste

1 tablespoon olive oil

First, Put your beef strips in a bowl and add dijon mustard.

Add salt and pepper, depending on your preference.

Let it marinade in the fridge for a bit, I'd recommend

about an hour or so. Longer is better. I didn't let it sit

long enough.

Meanwhile, cut up your onion and your pepper.

Put the tablespoon of olive oil in a pan to coat the bottom.

Add your cut veggies, except the green onions.

Cook them until they're almost soft.

Then, add your beef. It should look something like this...

Then, add your beef mixture with the reserved green onions. Now is the time

to add extra salt and pepper, or dijon if you like the extra kick of flavor.

Cook until the beef is fully cooked, 5-10 minutes.

Then, serve and eat. Delish!

Hope you foodies enjoy! Hopefully, more culinary creations/things to come.