Food for Thought (and your belly!)

Hey y'all.  So life has been a little crazy since the two trips--I'm trying to catch up in all of my classes and make sure I'm prepared for finals. Not to mention keeping up with ward activities and other parties. Oh and trying to get in enough sleep. And working out! Whew! The other day I was talking to a professor, who mentioned that the unofficial university policy is that for every one hour you spend in class, you should be spending two hours outside of class studying/doing homework. I know this is what is supposed to happen, but I always find that rule excessive. So, being the math head I am, decided to crunch some numbers and figure out just what it would take to get everything done.

For five days out of the week I factored in...

40 hours of sleep (8 per day)

15 classroom hours

30 homework hours

20 hours of work

5 hours of exercising

3 hours of travel time (getting to and from campus, etc)

total: 113 hours.

total hours in 5 days: 120 hours.

yeah, that leaves us with 1.4 hours of free time a day...and when I say free time, I mean time to cook, clean, get ready from school, take care of ward calling responsibilities, etc. And then try and squeeze and episode of Alias in there. It's crazy! But hey, I only have 7 days left and then I get a glorious break. :)

Speaking of which, the other day in fast and testimony meeting, someone was talking about how grateful she was for friends who really probe past the "how are you doing?" "I'm good." answers. I didn't really pay much attention to her after that (I know, I'm pathetic) but lately I've been thinking about "I'm good". I say it every time someone asks me how I'm doing. But really, I'm always "doing good". No matter what went wrong or how difficult my day is, when I reflect back on it I always seem to remember the positive things that happened. Yesterday I spent five hours studying linear algebra. It was exhausting. But everything is starting to click. I have to work extra hours this week, but at least I'm making more money than usual. I'm working my tail off right now, but then I get a break. My favorite break of the year because all I get to do is be with my family and celebrate my Savior's birth. Yes, life is good.

I am so blessed. 

Now who wants a recipe?

Rustic Vegetable Soup

I made this soup the other day, and totally fell in love. Its easily one of my favorite recipes of the semester!

Ingredients:

• 2 tablespoons olive oil
• ½ yellow onion, diced
• 2 large carrots, chopped
• 2 potatoes, cut into 1 inch cubes
• 6 cups chicken broth
• 1 cup kale, coarsely chopped
• 1 cup green beans
• 1 can diced tomatoes
• 1-2 teaspoons red pepper flakes
• salt
• pepper

Directions:

1. In a large pot, heat olive oil. While it is heating, chop your vegetables (don't forget to rinse the kale!). Toss in onion and saute until softened. Salt and pepper heavily. 2. While onion is cooking, microwave potatoes for 1-2 minutes to soften. Toss potatoes and carrots into the pot. Saute for another 3-5 minutes. 3. Pour in chicken broth. I make my own chicken broth using bouillon cubes, and to make it more flavorful I use a 2:3 ratio cups of water to bouillon cubes. Bring soup to a boil, and then reduce to a simmer. Simmer for 10-15 minutes, then add in green beans (I like to use fresh). 4. Simmer for another 5 minutes, then add in kale, one can of diced tomatoes, and red pepper flakes. Simmer until potatoes are soft and kale is cooked down. Season to taste.

Servings: 6

Calories: 162
Protein: 7.5g

P.S.--I'm sorry this post is so long!

Vegetarian?

Sometimes I wonder what I am. Like foodwise. I have no allergies--I can't be described as gluten-free, corn-free (although I am working on a corn-free cornbread replacement...), or lactose-intolerant. I don't see the point in veganism. I don't have enough self control to "eat clean". Or raw. I hardly ever eat meat, but I eat enough that I can't be considered a vegetarian. Plus, my whole family would shun me for life if I ever became a full-fledged veggie. So what is my "diet"?

I guess you could call it the "Sammi diet". I avoid processed foods, I only eat meat once or twice a week, and I eat cookies. I've found what works for me, even if it can't be labeled as a specific trend or diet.

So let me introduce you to the most delicious meatless chili on this planet. I got this recipe out of Martha Stewart's Everday Food Magazine. The girl that lived in the apartment before us never changed her address for her mail (hence why I watched her Netflix copy of Percy Jackson and the Lightning Thief yesterday) and the best thing that comes is this magazine. So when I came across this recipe, I just had to try it. With "Sammi" modifications, of course.

Sam's Vegetarian Bean Chili

adapted from Everyday Food

Ingredients:

• 2 tablespoons olive oil
• ½ large yellow onion, chopped
• ½ jalepeno pepper, chopped*
• 4 cloves garlic
• 4 ½ teaspoons chili powder
• 2 cans kidney beans, rinsed and drained
• 2 cans pinto beans, rinsed and drained
• 1 can diced tomatoes
• 1 can crushed tomatoes

Directions:

1. Heat olive oil over medium-high in a large, thick bottomed pot and add in onion, garlic, and jalapeno pepper (all diced). Season heavily with salt. Saute until the onions are translucent, about 4 minutes. Stir in chili powder and diced green chiles and saute for another 2-3 minutes. 2. Add in beans, tomatoes (with juice), and water. Bring to a boil. Reduce heat and simmer for 20-30 minutes, until the chili is thickened. Season to taste with salt. I topped mine with a dollop of plain fat-free yogurt and cheddar cheese. This would also taste great with crushed tortilla chips or maybe pepper jack cheese. mmm. *Feel free to use the entire jalapeno if y'all love spice...my roommates don't "do spicy" so 1/2 pepper was perfect. There was definitely a kick, but it didn't overwhelm the dish.*

Servings: 6
Calories: 342
Protein: 17g

Pizza Crust Success

A couple weeks ago, I bought a jar of yeast. I was determined to make delicious pizza crust. Fail. Fail. Fail. For some unbeknownst (wow, I don't think I have ever type that word before...weird.) reason, the yeast would never set up. I was worried I had a dud jar, so I tested it:

Definitely not a dud. Which means I'm just handicapped at using yeast. Well, at least I decided to try just one more time before I gave up!

This crust recipe is actually really fantastic. I love that its whole wheat and simple. For how few ingredients are necessary, the flavor of the crust is really something special. And paired with some favorite veggies? Glorious.

Perfect Pizza Crust

barely adapted from AllRecipes

Ingredients:

• 1 teaspoon white sugar
• 1 ½ cups warm water (110 degrees F--really important!)
• 1 tablespoon active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 3 ¼ cups whole wheat flour

Directions:

1. In a large bowl, dissolve sugar in warm water. Mix in yeast, and let stand for about 10 minutes, until foamy. 2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour. 3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust. Form into a tight ball. Let rise for about 45 minutes, until doubled. 4. Preheat the oven to 500 degrees F. Roll a ball of dough with a rolling pin until it will not stretch any further. Spread over pizza wheel or I just used a baking sheet wrapped in foil. 5. Bake for five minutes at 500 degrees, then pull out. Cover with desired toppings and cheese. Reduce the oven heat to 425 degrees and then bake for another 10-12 minutes.

Roasted Veggie Pizza

adapted from Eating Well

Ingredients:

• 2 cups chopped broccoli florets
• ¼ cup water
• 5 ounces spinach leaves, chopped (about 6 cups)
• ¼ cup olive oil
• Pinch of salt
• Freshly ground pepper to taste
• 1 tablespoon Italian seasoning
• 1 cup shredded cheese (I used half cheddar/half mozzarella)
• 1 cup cherry tomatoes
• ½ batch Perfect Pizza Crust (see above)

Directions:

1. Preheat oven to 500 degrees. Pre-bake pizza dough according to instructions (see above). 2. Steam broccoli until crisp-tender (in the microwave, about 4 minutes). Add in spinach and steam for 1-2 minutes longer. Cut tomatoes in half. 3. Toss broccoli, spinach, and tomatoes in olive oil. Season generously with salt, pepper, and italian seasoning. 4. Spread veggie mixture across the pizza crust, top with cheeses, then bake at 425 degrees for another 10-12 minutes. Cheese should be bubbly and the crust should be crispy on the outside and fully cooked.

Servings: 6
Calories: 302
Protein: 9.2g

Eggplant and Mushroom "Risotto"

So I was food blog creepin' the other day, and I was struck with a sudden idea: I wanted to make risotto.

I know what you're thinking. No, I have never made risotto before in my life. And when I read the instructions and realized how long it takes to make a proper risotto, I will never make one.

This rice dish may have Italian grandmothers rolling over in their graves because of my poor technique, but it tastes pretty darn good!

Mushroom and Eggplant "Risotto"

Ingredients:

• ¾ cups short-grain brown rice
• ½ onion, sliced thinly
• 1 tablespoon butter
• 1 ½ cups chicken broth
• 2 tablespoons fresh parsley, chopped
• salt, pepper, to taste
• 1 small eggplant, chopped
• 1 cup mushrooms, sliced
• 1 tablespoon olive oil

Directions:

Heat a nonstick pot on medium. Melt butter, then throw in onion. Let onions saute in the butter until they are caramelized (and yummy!). Add in sliced mushrooms and saute until softened. Salt and pepper to taste (I like my food more peppery). Toss rice into pot and toast for a couple minutes. Pour in chicken broth and bring to a boil. Reduce the heat down to low, cover, and simmer for 45-55 minutes. While the rice is cooking on the stove, peel and roughly chop eggplant. Drizzle with olive oil and spread out on a baking sheet. Roast your eggplant at 425 degrees for about 30 minutes. The eggplant is going to get slightly crispy on the outside while still maintaining the soft "eggplanty" center (for lack of a better word). The rice should be al dente. If you feel like the rice mixture is getting too dry during cooking, add in more chicken broth. To make this as "risotto"-like as possible, its better for your mixture to be too wet than too dry. Toss in roasted eggplant and chopped fresh parsley. This dish is really hearty on its own and totally will fill you up! Serves 4 Calories: 235 Protein: 6g