Broccoli Stir Fry

1 bunch broccoli, about 2 lbs
1/4 c peanut or vegetable oil
1/4 c water
1 T soy sauce
1 c thinly sliced celery
1 can (5 oz) water chestnuts drained and sliced
1 T sesame seeds (optional)

Trim outer leaves and tough ends from broccoli. Cut stalks and flowerets into 2" lengths, then slice thin, lengthwise.

Heat oil in large wok or skillet; add broccoli and cook stirring constantly until broccoli turns a bright green.

Add water and soy sauce.

Stir in celery and water chestnuts. Heat to boiling, cover. Steam 5 minutes.

While broccoli cooks, heat sesame seeds over low heat in small heavy skillet. Shake pan constantly, just until lightly toasted; stir into broccoli mixture.

Place in bowl and serve with more soy sauce to sprinkle over top.

INGREDIENTS
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1 cup frozen peas
3 slices Bacon, cooked, crumbled


Procedure
1. PREHEAT oven to 375°F. Prepare Dinner as directed on package. Add peas; mix lightly.
2. SPOON into 1-1/2-qt. casserole dish; sprinkle with bacon.
3. BAKE 15 min. or until heated through.



Microwave method.
1. Cook Peas in microwave for 2 -3 minutes till thawed
2. Cook bacon in microwave for 1 -2 minutes till crispy. Crumble
3. Follow microwave directions for mac n cheese.
4. Combine all in large bowl and heat for 5 minutes on med till heated through.


Chef's notes: I use turkey bacon most of the time. or even vegan bacon. I just have to microave it a bit longer. I've also used broccoli florets that was pretty good as well.

Comments, suggestions, questions? Let me know!

DK
the college SENIOR chef

Dk is on Hiatus until August 10th.

Too many 5am workdays at Shoney's. Due to a personal crisis of a fellow employee and my boss needed vacation time. I'm doing a lot of work in the kitchen

Apologise for any inconvience.



If anyone has any good recipes in theme with this blog. you can email them to thecollegechef@gmail.com, please include your name (real or username) for creditting purposes.


Have a good Summer.

Today was the busiest. no THIS WEEKEND was the busiest weekend at work ever. Today alone we went through 20 pans of mashed potatoes before 4pm. It was crazy. We ran out of pork chops and had cooked 5 peach cobblers to serve between noon and they were gone by 2:30pm.
Things got really backed up in the dish pit so Ms. Teresa (my boss) went over there. and I was in charge of the kitchen basically for about an hour...the craziest hour of my life. Dressing, pork chops, meat loaf, garlic biscuits, mac n cheese, mashed potatoes, cabbage, green beans, turkey, cobbler. Half of that food cooks in a oven. We only had one oven that worked and it was acting too slow. We normally have two 6 rack convection ovens. which things so much smoother. it's been out for 3 weekends now. before that it was one of the electric pots. We just use it to death.
Today was my first day marinating pork chops. We marinate them in salad oil and rotissere seasoning, course I thought we used burger fry season, apparently that's just all salt so i had to rinse them and re marinate them. Apparently they were good, coz the still got gone quick.

We have a new dishwasher, I don't really care for him too much. I don't like his work ethic, he just seems too laid back and not very good at multi tasking. He also hates it when I order him around coz He's prolly at least 25, and I look 16. But eventually he has to do what I say anyway. He needs to get over himself. He also didn't know that I was a prep cook b/c yesterday i backed him up in the dishpit for awhile when it was crazy busy. So today he was like 'when are going to the pit?' and I got kind of rued which i felt bad. I snapped out 'I'm a prep cook, I just wash dishes when people are on break or its busy. that's not my main job.'


We ran out of mac n cheese too. That wasn't fun. And when I left we were soon to run out of Meatloaf. Our meatloaf is good, I hear. The mixture we use in the beef has oatmeal and eggs and tomato sauce. which sound so odd I know. But it makes a good cohesive loaf.


My brain was spinning, I had to talk out loud to remember to do every thing. 'Put the pork chops in the oven. take the garlic biscuits out. put the mashed potatoes in the Henny Penny(warmer), put the gravy and mac n cheese in the microwave, put some green beans and cabbage in the pot, hit the timer on the microwave again. take out the pork chops, put in some cobble and somemore p. chops, check the Henny, put the macncheese and gravy in the HP. take out the cabbage, get some cubed steak...'

whoo. It was a long day. but at the end of it I said to my boss. 'I think i did all rite' and she said ' I think you did damn good. think you'll be ready when i go on vacation?'

I think I could run the kitchen while she's gone for a bit. After months i finally got it down.


DK
the college chef.

Fried rice with broccoli and pickled plum
sliced oranges
Smoked Turkey with havarti hearts *try saying havarti hearts 5 times fast... sounds like heavy hurts when i do*
kashi happy trails cookie

on the side: sports bottle filled with iced green tea.



p.s- cooking mama for the wii is really cool game if you liked the ds version. it has new recipes and it gets your mine going if you're one that loves to cook. I got some ideas for my bento i'm going to have to try.

Ingredients

1 1/2 pounds ground beef
1 egg
1/2 cup water
1/2 cup fine dry bread crumbs
1 bottle chili sauce
6 ounces grape jelly
2 teaspoons lemon juice

Method

- Mix hamburger, egg, bread crumbs and water until well blended.
-In a deep 3 quart casserole, combine chili sauce, grape jelly and lemon juice.
-Shape mixture into small meatballs and place in sauce.
-Heat 12 minutes on full power, skim off fat, stir.
- Heat 8 minutes on full power until sauce bubbles and meatballs are cooked.

Chef's notes - the preferred method would be to use a crockpot or slow method cooking device. But not all of us have that. I made half a batch on the stove in a soup pot and the other half in the microwave. Both tasted about the same though not as much browning on the microwave. Might suggest a little shoyu or maybe worchestshire sauce. I used ground chicken and my meatballs were about 2 inches in diametre and it taste good. Course I also used pineapple jelly instead but not every can find that. Be sure to have an extra meatball or 2 to cut to check for done-ness

Remember not all microwaves are alike. mIne is a 1100 watt microwave.

Questions, Suggestions, Comments? Let me know!

DK
the college chef... who is doing lab write ups... not out by the pool or on the golf course

... I think working morning's at Shoney's has finally caught up to me. This is my bento for tomorrow when I will be doing my lab write ups. about 10 to be finished by Tuesday morning. The past few days have mostly been salads but aside from the french toast sticks (well there's only three) this is a pretty healthy energy giving breakfast 4 dinner bento.



cinnamon french toast sticks, orange sliced, crave control fit n lite yogurt, and a hard boiled egg.


DK

So I found this at fatfree.com but it does have fat in it not that much though. All the recipes I found were overconvulated, though the vegan french toast was pretty good. Or they all called for bananas!? it was really odd and I didn't want to try it b/c I thought it would be odd but it actually worked out quite tastey. I'm post both on the chance that one doesn't like bananas. I know me for awhile I wouldn't eat bananas b/c when I was in middleschool bananas were like 19c/lb and my family went a little overboard.

version 1 -banana, easy
Eggless French Toast



1 large banana
1/3-1/2 cup soy milk
3/4 tsp cinnamon
1/2 tsp vanilla
5 slices of bread

Blend all the ingredients except the bread. Coat bread with
mixture.Cook until golden brown


Version 2 - no bananas but cornstarch
Eggless french toast #2
Categories: Frenchtoast Breakfast Brunch Diabetic
Yield: 2 Servings
½ cup Skim milk
1 tablespoon Cornstarch
1 teaspoon Vanilla or other extract of your choice
2 slice Whole wheat bread/1 oz.slice
2 teaspoon Reduced-calorie margarine

SOURCE: Lean and Lucsious and Meatless, volume 3 in the series, by Bobbie Hinman and Millie Snyder, copyright 1992

Combine milk, cornstarch and vanilla in a small bowl and stir until conrstarch is dissolved. In a shallow pan - place bread slices and pour milk mixtures over the bread. In a preheated nonstick skillet or griddle (on medium heat) - melt 1 tsp. of the nargarine. Then place bread in skillet or griddle and brown lightly. Turn bread over, adding remaining margarine and brown on the other side. Serve hot. Sprinkle with cinnamon or maple syrup of topping of your choice




So I hope that helps out... oh and if you're wondering there is actually a recipe that calls for neither eggs or milk but personally if you're vegan i'd just soy milk... all tthese recipes I used vanilla soy milk even though I'm not vegan I just prefer the taste of soymilk and some other reasons. Hotweather and milk make me ill.


Questions, Suggestions? Let me know!
DK
the collegechef

What is the point of posting this recipe? Who makes french toast without milk? I do b/c milk is just about as expensive as gas these days (gah it's 3.05 for gas here) and I don't really buy it much unless I'm in a cereal mood... I eat oatmeal and kasha for bfast.

But tonite I felt like breakfast for dinner I have some turkey bacon and i thought french toast would be great especially since I have strawberries. Did some fiddlin and came up with this.

Ingredients:

3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp sugar (or 1 tbsp of equal)
1/2 tsp vanilla
1 pinch of salt
3 slices Whole Grain bread


Directions:

Combine together eggs cinnamon, nutmeg,, vanilla and salt.

Spray gridle with non-stick cooking spray. Heat the gridle.

Soak the slices of bread in the egg mixture and cook on heated grill, turning slices over when golden brown, or to desired doneness.

If desired, top with syrup.

Chef's notes: I'm currently scanning in images of 'microwave cooking' a very old and retro book that I think will help those of us confined to cooking just with a microwave or people like me, who almost never cook sides on the actual stove or oven.


Comments, questions, suggestions?
Let me know!

DK
the college chef

...thing's have been sort of quiet. So tell me folks, what can I do to make this blog better for you? Just let me know. Is there any particular type of recipes you're aiming for or resources that I could help you with. Remember this isn't just my blog it's our blog.


The college chef

Found @ allrecipes.com

INGREDIENTS:
2 thick slices whole wheat
bread
2 tablespoons cream cheese,
softened
6 slices cucumber
2 tablespoons alfalfa sprouts

1 teaspoon olive oil
1 teaspoon red wine vinegar
1 tomato, sliced
1 leaf lettuce
1 ounce pepperoncini, sliced
1/2 avocado, mashed

DIRECTIONS:
1. Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.

Chef's notes: I personally used miracle whip lite instead of cream cheese... and I have no pepperocinae(?) so I used my bit of spicy banana peppers... I also used mirin, b/c that's the only vinegar in my house. but it still tasted really good. I added a bit of mustard coz I love mustard. tastey vegetarian lunch.

Even better than the strawberry pie at shoney's



pic care of epicurious.com

Ingredients
Crust
1 cup slivered almonds, toasted
1/2 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
5 cups quartered hulled strawberries (about 24 ounces)
1 cup sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
2 teaspoons grated orange peel

1 1/2 cups chilled whipping cream
preparation
For crust:
Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter glass pie dish. Coarsely chop almonds in processor. Add graham cracker crumbs and sugar; process until finely ground. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish.
Bake crust until set, about 12 minutes. Cool completely on rack.

For filling:
Place 2 cups strawberries in medium saucepan. Mash strawberries with potato masher until chunky. Add sugar, cornstarch, and lemon juice. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes. Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 cups strawberries and grated orange peel. Mound filling in crust. Chill pie until cold and set, at least 2 hours and up to 6 hours.

Using electric mixer, beat cream in large bowl until peaks form. Spread whipped cream decoratively over filling. Cut pie into wedges and serve.

So today was mother's day (happy mother's day to all the moms!) and I had work at shoney's. I dunno it's something about having to clean up the server's dishes, sweep the floors and carefully put her tip in a place she can see. that is so tiresome. My day was made when 3 different parties actually thought about tipping me, the lowly busgirl or at least i was today. I mean when it's really busy those servers, at least my job are too busy to do much but wait on the guests. and some of them tank me while others... not going to say anynames just act as if I have nothingelse to do. When I could be cooking for the buffet or something. Just remember when you're in a very large party of 10 or more, try to leave the busperson a little something. I know I do, b/c I understand how it is.


DK
the college chef

4 small boneless skinless chicken breast halves (1 lb.)
3 cups frozen mixed vegetables (broccoli, red peppers and carrots), thawed, drained
1/4 cup pesto
1/4 cup water
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese



SPRAY large skillet with cooking spray. Add chicken; cover. Cook on medium-high heat 5 min. on each side or until lightly browned on both sides.
ADD vegetables, pesto and water. Bring to boil. Reduce heat to medium; cook 6 to 8 min. or until chicken is cooked through (170°F).
SPRINKLE with the cheese; cover. Remove from heat; let stand 5 min.


Chef's notes- tried this before I came home.... it was really tastey. the leftovers are good to. u might need to add a tad of water before you zap it though.

Since your college chef is poor. and still not had the funds to buy taht 30 dollar cable. because she needs a wii(yes it's a need). I found a very neat video on kraft foods demonstrating how to make stuffed chicken breasts.

http://www.kraftfoods.com/main.aspx?s=cookingschool&m=cookingschool/video_display&vid=451

check it out

and good luck on finals! I'm already done! yea for the southern school schedule

DK
the college chef

So we all know about the food pyramid. And how eating the food ratio on said pyramid can lead to healthier way of life. But what if you eat a different culture diet?? I thought that this was really neat


For other cultures food pyramids
http://www.semda.org/info/


For additional international food health info (specifically japanese... well y'know)

http://www.yale.edu/macmillan/pier/resources/lessons/Nutrition.htm


Comments, Questions, Suggestions?
Let me know!

DK
the college chef

...who's about to go home for a funeral... will the sadness ever stop?

Mashed Potato-and-Broccoli Casserole
From Cooking Light

2 pounds baking potatoes, halved
1 cup chopped broccoli
1/2 cup diced onion
1/2 cup part-skim ricotta cheese
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried dill
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 (8-ounce) container fat-free sour cream
Cooking spray
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese

Preheat oven to 375°.

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain potatoes in a colander over a bowl, reserving 1 cup cooking liquid. Return potatoes and liquid to pan; mash with a potato masher until slightly chunky.

Add chopped broccoli and next 6 ingredients (broccoli through sour cream) to pan, and stir well. Spoon potato mixture into an 11- x 7-inch baking dish coated with cooking spray; bake at 375° for 35 minutes. Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.



Chef's notes: one of my favourite veggie casseroles

Commetns, Questions, Suggestions? Let me know!

DK
the college chef
... who's about to go to a Candlelight Vigil.

DON'T FORGET TO MAROON AND ORANGE IT OUT TOMORROW.

We are sad today, and we will be sad for quite a while. We are not moving on. We are embracing our mourning. We are Virginia Tech ...

-- Nikki Giovanni, University Distinguished Professor, poet, activist
Dr. Giovanni was just at my school.... this is such a shock to all college students. My prayers are with them.

Comfort and casserole

DK
the college chef

I haven't been feeling too well lately. Case of the blahs so I haven't been packing a bento in awhile. But I packed one today and it was really tastey. Not the most balanced meal in the world, but I'm a bit out of practise. Going to start back packing a bento for work again as well...


today's bento: rice, spicy chicken gyoza, dorayaki and a salad.


Oh here's one from April 4th I believe. it was sometime last week when I was on campus all day long.

Rice balls with chrysanthemums, smoked salmon, steamed stir fry, jelly filled mallows and barbecue sauce in the egg.