Chicken lo Mein 9/4/2011

For dinner tonight, I decided to make Chicken lo Mein.  However, I didn't make everything myself.  Basically, I used a frozen lo mein mix (from HANOVER foods!) and made the chicken myself.  

 To make the chicken, I put olive oil in a pan, along with the chicken and salt and pepper.  

 Although I was a little unsure about how it would turn out, it actually ended up being really good.  The sauce in the bagged mix made up for the lack of strong flavor in my chicken.  And, on the brightside, I have plenty leftover for a dinner one night this upcoming week.

Waffles: College Style

Sometimes a little sugar is the best thing on a lazy weekend morning.  Regular Waffle plus a small amount of butter and covered in sprinkles.  YUM!  This is one of the things we've gotten at the waffle bar at one of the dining halls on campus, and we attempted to recreate it.

Farfelle con Piselli 9/3/2011

The Recipe:

1 pound farfalle pasta

1Tablespoon extra virgin olive oil

1 medium onion, chopped

1 garlic clove, finely chopped

1 cup cooked fresh or thawed frozen peas

1/3 cup light cream

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon chopped fresh parsley

      1. Bring a large pot of lightly salted water to a boil over high heat.  Add the farfelle and cook according to the package directions until just tender.  Time the pasta so it is done at about the same time as the sauce.

       2.  Meanwhile, heat the oil in a medium skillet over medium heat.  Add the onion and garlic and cook, stirring occasionally, until tender but not browned, about 5 minutes.  Add the peas, cream, salt, and pepper and bring to a boil.  Remove from the heat and cover to keep warm. 

      3. Drain the pasta well.  Return the pasta to the pot.  Add the sauce and toss well.  Sprinkle with the parsley and serve hot.

     I love pasta.  It’s probably one of my favorite things to eat.  Although pasta is great, being at school without containers full of my Mom’s sauce, has forced me to get a bit more creative with my favorite dish.  This dish, Farfalle con Piselli (peas!) was different enough from what I typically make that I decided to try it.

     This recipe itself was really easy to make, but because of my limited ingredients, and only wanting to make it for myself and have no leftovers.  I improvised a little bit, but I was surprised that I was able to make it taste good.

     The sauce was not as creamy as was pictured in the recipe, but it still tasted great, and it was probably better that it wasn’t super creamy, since it made the pasta taste more light.  Overall, this turned out to be a great meal that was yummy, and super easy to make.

Chicken Rice Skillet 8/28/2011

Chicken-Rice Skillet (4 servings)

The Recipe:

1 tablesoon vegetable oil

1 ¼ lb. boneless skinless chicken breasts, cut into 1-inch pieces

2 cups water

1 tablespoon butter or margarine

1 bag (1 lb) frozen broccoli, red peppers, onions and mushrooms (or other combination), thawed, drained

2 cups uncooked instant rice

1 teaspoon salt

¼ teaspoon pepper

1 cup shredded Cheddar cheese

1. In 12-inch skillet, heat oil over medium-high heat.  Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.

      2. Add water and butter, heat to boiling.  Stir in vegetables, rice, salt and pepper.  Sprinkle with cheese; remove from heat.

      3. Cover and let stand about 5 minutes or until water is absorbed.

     For my first new cooking attempt, I wanted to try something relatively simple.  When I came across the recipe for the Chicken-Rice skillet, it looked simple enough.  Not to mention that it is filled with veggies and chicken, so it’s also reasonably healthy.  However, this particular recipe required me to overcome one of my big disgusts: raw chicken.  I don’t know what it is, but I hate the look and feel of raw meats.  But, in my own attempt to ‘grow,’ I decided to tempt fate and handle the raw meat.

     Overall, the experience of cleaning and cutting the chicken was not as bad as I had thought it would be.  I put on some music (Britney Spears Femme Fatale) and jammed out while I handled the meats.  Although it wasn’t as bad as I had thought, I was glad when it was over.  Luckily, I didn’t have to deal with any ‘extra’ chicken parts still attached, but I’m sure it will eventually happen. 

     The recipe was just as simple as I had thought it would be.  The entire thing took about 20 minutes to make, but I’m also a very slow cook.  The one thing that I was concerned about was the chicken being cooked through and the veggies being cooked.  However, chicken and veggies came out fine, probably from it being in the covered pan for 5 minutes.  Another thing that was different, was the type of rice I used.  While I used the instant rice, the brand that I had gotten came in a small bag in which the rice was cooked in.  So, the water in the pan was not completely absorbed because the rice was cooked in a different pot.  

     In general, I would say that my first ‘major’ cooking experience was a success.  The food itself was not the best meal I’ve ever had, and probably could have used a bit more flavor, considering my experience level, it was pretty good. 

Introduction

Being a college student is a pretty awesome thing.  Being a junior in college is bittersweet.  We're finally upperclassmen, but the realization that in less than two years we'll be out in the big ole world is a nerve-wracking feeling.  However, despite the nerves that have already popped up, one of the best parts of being an upperclassman is living off-campus.  Having my own room and bathroom is a 'pretty sweet deal,' but the new living arrangements do come with another challenge: cooking.  For someone who can only cook a few select things, this is a challenge.  So, come join me on my shenanigans in the kitchen as I learn to chop, simmer, bake, fry, and boil in the hope of making meals that are generally edible.  This shall be interesting....