Fresh Vietnamese Style Summer Rolls

A healthy light dinner or snack!  This is a fun and different way to serve veggies and leftover protein.

Ingredients:

10 Rice Paper Wrappers (found in Asian food stores and specialty shops)
1 or 2 carrots peeled and cut into matchstick pieces
1 cucumber peeled and cut into matchstick pieces
1/2 of a large pepper - red, green, or yellow- or several mini peppers seeded and cut into matchbook pieces
1/3 to 1/2 cup of cabbage, chopped
1 avacado seeded and sliced
Chopped fresh herbs such as cilantro, basil, and mint
20 cooked shrimp or a cup or two of cooked protein such as beef, chicken, ahi tuna, or tofu cut into matchstick pieces
Several small jalapeños seeded and sliced

Directions:

Put an inch or two of warm water into a baking dish or bowl at least the size of the rice paper wrapper.  Line up all he prepared ingredients within easy reach.

Dip 1 rice paper wrapper into the warm water.  Allow it to soak for 10 to 20 seconds as directed on the package.  Remove the wrapper from the water and allow excess water to drip back into the dish.  Spread the wrapper out on a flat surface.  Being careful not to overfill the roll, place small amounts of the vegetables, avacado, and herbs in a line just above the center or the wrapper, leaving 1 inch of space on each side.  Top with shrimp, beef, or other protein and sliced jalapeños.  Fold the bottom half of the wrapper over the filling. Fold the side of the wrapper in.  Pressing firmly down to hold the folds in place, roll up to the top of the wrapper.  Place on a serving plate seam side down.

Serve with peanut sauce, soy, or hoisin.  Enjoy!

Serves 2 to 3

Cold Brew Coffee

Cold Brew Coffee has become very popular at Starbucks and other coffee shops.  It is said to be lower in acid than traditionally brewed coffee.  Make your own to keep on hand for a quick and easy caffeine boost!

Ingredients:
3/4 Cup coffee beans course lay ground (or the same amount of ground coffee)
4 Cups cold water
1 quart jar or pitcher

Directions:
Corsely grind coffee beans or use already ground coffee.  Put coffee and water in 1 quart jar.  Cover and allow to steep on counter for 10 to 12 hours.  Strain out the coffee grounds and return coffee to jar or pitcher.  Store in refrigerator for up to a week.

Directions For Use:
For hot coffee, heat desired amount in microwave.  Serve with cream, milk, sugar or coffee syrups as desired.

For iced coffee, pour over cubed or crushed ice.  Mix in cereal, milk, sugar or coffee syrups as desired.

Coffee ice cube keep your iced coffee refreshingly cold without diluting the taste.  Make your own by pouring coffee into ice cube treys and freeze.

Beef and Mushroom Bake

Easy and Satisfying

Ingredients:

Pam or Similar Cooking Spray
1/2 Tablespoon Minced Garlic
1/3 Cup Onion - Chopped
1 Pound Ground Beef
1 teaspoon Salt
1/2 teaspoon Ground Black Pepper
6 Ounces Cream Cheese - Softened
3 Eggs
1 teaspoon Sazon (or seasoning salt)
1 Small Green Pepper - Seeded and Chopped (or a Handful of Mini Mixed  Sweet Peppers - Seeded and Chopped)
1 Small Shallot - Chopped
1 Tablespoon Butter
1 Pound Fresh Mushrooms - Sliced (Use mixed mushrooms for variety and flavor)
1/4 teaspoon Ground Black Pepper
Grated Cheese (Optional - to taste)

Directions:

Preheat oven to 350 degrees.

Spray Pam onto a large frying pan.  Over medium heat, sauté  garlic and onion until soft - about 2 or 3 minutes.  Add ground beef to pan and continue to sauté until lightly browned.  Season with salt and pepper.  

In a food processor, combine cream cheese, eggs, and Sazon until well incorporated.  (Use a wire whisk if you don't have a food processor.) Pour egg mixture over ground beef and stir to mix well.  Put mixture into a small casserole dish.

Spray Pam onto frying pan.  Over medium heat, sauté peppers and shallots 2 minutes.  Add butter and mushrooms and cook until softened and beginning to brown.  Spread mushrooms on top of beef mixture.  Grind black pepper on top and top with cheese if desired.  Bake 20 to 25 minutes until set and slightly puffed up.  Allow to cool for a few minutes.  Cut into six pieces and serve with rice and steamed vegetables.

Servings: 6

Mom's Ramen

Comfort food at it's best!  Dad just can't make it the same way....

Ingredients:

Water
2 packages any flavor Ramen noodles
1/2 Tablespoon margarine or butter
Use only one of the included seasoning packets

Directions:

Fill medium saucepan about 1/2 way with water.  Break up ramen and place in saucepan.  Bring to a gentle boil.  As soon as the water begins to boil, stir the ramen to break up the noodles.  Remove from heat.  Drain, reserving approximately 1/3 cup of water.  return noodles and water to saucepan.  Stir in one seasoning packet and 1/2 Tablespoon of butter.  Serve.

Optional Ingredients:

If you would like to make this a healthy meal, add any (or all) of the following ingredients.
1 cup chopped or slivered leftover meat or chicken
1/2 to 1 cup of cubed tofu
1 cup leftover vegetables such as peas, corn, beans, etc
1/4 cup sliced peppers and onions
1 or 2 soft boiled eggs
1/4 to 1/2 cup any flavor broth

Come on .... this is a college food blog .... there HAD to be a Ramen recipe in here somewhere!

Seared Ahi Tuna

Yes, you heard that right, Ahi Tuna

Ahi tuna can be very expensive.  But, for a special meal, it can be done reasonably.  Aldi's sells excellent frozen ahi tuna steaks at an affordable price.  Thaw in warm water, marinate, sear and enjoy!

Seared Ahi Tuna

Print

Ingredients:

1 or 2 ahi tuna steaks 

2 T sesame oil

2 T soy sauce

1 T grated fresh ginger

1 T grated fresh lemongrass

1 T minced garlic (1 clove)

1 teaspoon lime juice

1 green onion thinly sliced

1 t toasted sesame seeds

Directions:

Mix the oil, soy, ginger, lemongrass, garlic and lime juice together and put in a ziplock bag with the tuna steaks and refrigerate for at least an hour.

Heat a non-stick skillet over high heat. When the pan is hot, sear the tuna steaks for 1 minute to a minute and a half on each side ( slightly longer if you want the tuna less rare.)  

Slice the tuna into 1/4-inch thick slices. Sprinkle with green onion slices and sesame seeds. Serve with rice and steamed vegetables.

Stretch this meal by serving it with egg rolls, pot stickers, or Zac's favorite "soupy buns" (a//k/a xiaolongbao).

Smoothie Tips

Keep peeled frozen bananas on hand for a quick smoothie anytime.

Freeze leftover fruit in zip lock bags (squeeze as much air out of the bag as possible) for a great addition to any smoothie.

Carnation Instant Breakfast adds as much nutritional value as many commercial nutritional supplements - and it tastes much better.  Add one serving to boost the nutritional content of your smoothie.

Don't be afraid of whole milk.  Whole milk is creamer and better tasting then skim and adds just 40 calories per 8oz serving (over low fat milk).  Additionally, whole milk is lower in carbohydrates and will keep you feeling fuller longer.


Use fresh or frozen juice or milk to increase the nutritional content and boost the taste.

Increase the protein level with protein powder.

Fresh or frozen vegetables such as spinach, kale, sweet peppers, pumpkin, carrots, or sweet potato add color, flavor, and nutrition to your smoothie.

Having trouble eating (for any reason) add baby food to your smoothie.

Peanut butter powder tastes great and boosts the nutritional content.