Sunday Brunch

After an insanely busy first week of school, I had the weekend to sleep in and recuperate. So of course, I slept until noon. Bwahahahahahaha!

Anywhosers, nothing makes me happier in the morning/afternoon than a delicious meal with my love bug. So I woke up, got my tush in the kitchen, popped on my new iPod (complements of the aforementioned love bug this Christmas – golly he’s the best) and I got to work.

What was on the menu, Jen?!” I know you’re all dying to know.
  1. Jiffy Corn Muffins. *Gasp* From a box?! Yes.  Because they are cheap and delicious and take all of seven seconds to mix up and bake.
  2. A fresh, hot pot of coffee.
  3. Fresh naval orange segments.
  4. A Caramelized Onion and Spinach Frittata.

Is your mouth watering yet? Don’t lie to me, I know it is.
And if for some insane reason it’s not, let’s take a look shall we.

Mmmmmmmmmmmm. Brunch.

You can’t tell me you don’t want some of that. I really insist you make this for yourself. Perhaps this weekend. You won’t be sorry. 🙂

Caramelized Onion and Spinach Frittata

  • 1 tablespoon unsalted butter
  • 1 large white onion, sliced thin
  • 1 tablespoon garlic, minced
  • 2 cups spinach, washed and dried
  • 4 eggs
  • ½ cup nonfat milk
  • ¼ cup italian cheese blend, plus 1 tablespoon
  • 1 teaspoon pepper
  • 1 teaspoon italian seasoning
  • 1/4 cup parmesan cheese
  1. In a large skillet, melt the butter over medium heat. When the butter is melted, add the onions. Season with pepper and italian seasoning.
  2. Reduce the heat to low and allow the onions to cook until a caramel color is reached and onions are soft. (This takes patience, as it can take about a half an hour for the onions to caramelize completely. It’s worth the wait.)
  3. Add the garlic and the spinach and allow it to wilt and reduce in volume.
  4. Preheat the oven to 350 degrees.
  5. In a large bowl, whisk together the eggs,milk, and italian cheese blend. Pour over the onion and spinach mixture. Raise the heat on the pan to medium high and allow the eggs to set for about 10 minutes, using your spatula to keep the sides loose.
  6. When the eggs are mostly set and the top still appears runny, sprinkle with reserved cheese and place in your preheated oven until the top is set and the cheese is melted and brown, about 7 minutes.
  7. Let the frittata cool for ten minutes before removing it from the pan.
  8. Slice into wedges and serve!
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January 24, 2010 at 11:14 pm Leave a comment

The Simplest Enchiladas You Will Ever Make

My first week of my last semester
as an undergrad is officially over!

*happy dance*

Anywho, I’m taking six classes this semester and I’m still working at the bux about 30 hours a week. Always the busy bee I am, but not too busy for dinner I say!

I picked up a rotisserie chicken from the store this week, (well actually, Johnny picked it up for me because there were none at the store when I went shopping and I was sad so he came to my rescue the next day – hooray! ) shredded it up and popped it in the refrigerator to have on hand for an easy meal or two this week. At about six dollars for a whole chicken large enough to feed a family of four (or two people with big appetites) , it’s definitely a bargain.

I struck a new level of brilliance with tonight’s meal. I’m modest, I know. But honestly, these enchiladas were the best I’ve ever had outside of a mexican restaurant … and with only six ingredients, they could not have been easier to make.

The Simplest Enchiladas You Will Ever Make

  • 1 cup cooked chicken, shredded
  • 1 package reduced sodium taco seasoning (and however much water it calls for)
  • 1 8-oz can diced green chilies
  • 1/2 jar of salsa
    ( I used Pace Hot Picante Sauce and it was just the right amount of spicy)
  • 1 block of pepper jack cheese, shredded and divided
  • 12 corn tortillas
  1. Preheat the oven to 400°.
  2. In a large skillet, combine the chicken, green chilies, taco seasoning and water. Heat over medium high until hot and the sauce is thick. Remove from heat.
  3. Heat tortillas in the microwave 4 at a time for about 20 seconds or until pliable. Add about a tablespoon of the chicken mixture and a teaspoon of cheese to each tortilla, being careful not to overstuff them. Roll tightly and place, seam side down, in a 9×13 inch baking dish. Repeat until all 12 are complete.
  4. Cover evenly with salsa, spreading it out with a spatula all the way to the edges. Sprinkle with the remaining cheese and place into the hot oven for 10 minutes, or until the cheese is melted and bubbly.

The Result

Spicy


Cheesy

Perfection!

January 21, 2010 at 10:18 pm 2 comments

Whole Wheat Gingerbread Walnut Muffins with Cinnamon Orange Glaze

I was absolutely super-duper completely 110% beside myself when I opened up my brand new kitchen aid stand mixer on Christmas. (Love you Mom & Scott 🙂 )

See look! Me - really freakin' excited!

As soon as I got back to my apartment I had to make something. There was no other option. It was completely necessary to christen it, and to do so with something scrumptious while simultaneously attempting to stick to my New Year’s Resolution.

What to do, what to do?

The pantry pickings were slim. Johnny and I picked up a few things from the grocery store, but nothing too extravagant. I saw some molasses leftover from the tasty ginger snaps I made during my christmas cookie extravaganza and that’s when it clicked, gingerbread muffins! Om nom nom!! (Actually, my first though was gingerbread CAKE, but then I shook my head at myself and decided muffins would be a wiser decision…)

Whole Wheat Gingerbread Walnut Muffins
with Cinnamon Orange Glaze

For the Muffins:

  • 1 cup vegetable oil
  • 3/4 cup sugar
  • 3/4 cup unsulphered molasses
  • 1 tablespoon orange zest
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • 2 cups whole wheat flour
  • 1 cup quick cooking oats
  • 2 large eggs
  • 1 teaspoon salt
  • 1 tablespoon baking soda, mixed into one cup of boil water
  • 1/2 cup chopped walnuts

For the Icing:

  • 1 cup confectioners sugar
  • The juice and zest of 1 orange
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • pinch of nutmeg

Begin by mixing together the oil, sugar, and molasses.
Add the eggs, one at a time, and mix until combined. Add the flour and the oats, followed by all of the spices, vanilla, and orange zest.Slowly mix in the water and baking soda mixture.Gently fold in the walnuts.
Transfer the batter into a greased or lined muffin tin. Bake in a preheated oven at 350° until fragrant or
when a toothpick inserted into the center comes out clean, about 20 minutes.
Remove muffins from tin and let cool for about 10 minutes before glazing.
For glaze, whisk all ingredients together until well combined.
If it’s too thin, add more sugar. If it’s too thick, add some more juice or water.
Drizzle over muffins before digging in! 🙂

January 15, 2010 at 10:41 pm 3 comments

Healthy Eats for New Years

So this time around, like every couple out there I’m sure, Johnny and I decided our collective New Year’s Resolution is  to exercise more often and eat healthier. Wish us luck!

We started running together this week, and I’ve been at it in the kitchen making healthy meals for us! I’ve got hard boiled eggs on hand for a quick breakfast or snack, lots of fresh fruit and vegetables in the refrigerator, and homemade pita chips that are absolutely to die for and a great partner for healthy dips like hummus!

The star players of last nights dinner were lean, protein packed pork with whole wheat spaghetti complemented by the flavors of metabolism boosting red pepper and exotic curry and sesame. I prepared a take out favorite with a twist that couldn’t have been simpler to make and was absolutely guilt free!

Curried Sesame Pork Lo Mein

  • 1 lb. lean pork chops, sliced into thin strips
  • 2 tablespoons cornstarch
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons minced garlic, divided
  • 2 teaspoons ginger (fresh or powdered),divided
  • 2 tablespoons curry powder, divided
  • 2 tablespoons sesame oil
  • 2 teaspoons red pepper flakes
  • 1/4 lb. whole wheat spaghetti
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 1 package frozen, shelled edamame, defrosted
  • 1 egg
  • 2 tablespoons vegetable oil
  • Scallions for garnish
  1. In a large mixing bowl, combine the cornstarch, soy sauce, and half of all the spices. Add the sliced pork and marinade for about 20 minutes.
  2. Meanwhile, cook the pasta to package directions. Drain, and stir in 1 tablespoon sesame oil. Set aside.
  3. Heat a wok or a large frying pan over high heat. Add about 1 tablespoon vegetable oil. Add the pork, reserving any marinade in the bowl, and cook until no longer pink, about 5 minutes. Remove the pork from pan and set aside in the bowl with the reserved marinade.
  4. Add more oil to the pan if necessary and add the zucchini and peppers, stirring constantly, and cook until soft, about 3 minutes. Remove from pan and add to pork.
  5. Add a small amount more oil if necessary and add the egg to the pan, scramble.
  6. Add the pasta to the pan and mix it around well.
  7. Add remaining sesame oil and spices. Mix well.
  8. Add the pork, veggies, and reserved marinade.
  9. Add the edamame and remove from heat. Taste, and season further with soy sauce or spices as desired.
  10. Serve sprinkled with scallions and enjoy!

**Remember folks, this recipe is just a guideline!
Please feel free to use whatever spices and vegetables you like!
This recipe would be great with chicken or tofu too!
Whatever you choose to do will be equally delicious and healthy!
Make sure you let me know how your version turns out!**

January 14, 2010 at 11:17 pm Leave a comment

The wait is overrrrrrrrr!!!!

I’m back everyone!

I hope you didn’t miss me too much! I won’t lie, I missed you guys, hehehe. 🙂
I missed updating and I missed all of your wonderful feedback. But I told you all I’d be back…so here I am! The wait is over!

What is it,exactly, that I’ve been up to this last month? LOTS! I’m sure I’ll wind up providing you with all sorts of amusing anecdotes in the near future, but in a nutshell – I got to spend the holidays with my family up in North Jersey, my fiancé’s family out in Pennsylvania, and with some spectacular friends down in Florida! I was blessed this Christmas and provided with lots of new kitchen gadgets you’ll be hearing about soon! I made sure to document all of my cooking endeavors so I’d be ready for this! Ha. Golly I’m a nerd…

Anywhosers, being back in South Jersey, well, it’s not exactly my cup of tea…and you all know how much I freakin’ love tea. School starts up on Tuesday, and hopefully this is my last semester at Rowan and I’ll be graduating this spring! HOORAY!

Soon enough, folks, I’ll be back to regular posts. But for now I’ll leave you with this photo. Recipe to come soon. Commence salivating.

Whole Wheat Gingerbread Walnut Muffin
with Cinnamon Orange Glaze


January 14, 2010 at 12:49 am 2 comments

Jollof Rice – an African dish

To learn more about my friend, Manfred, and Ghanian food,
check out the newest food profile!
Want to try to make what you just saw at home?
Here’s the recipe!

Jollof Rice

  • 1 lb chicken wings
  • Lawry’s Black Pepper Seasoned Salt, about 2 tablespoons
  • 2 small red onions
  • 4 cloves garlic
  • 1 15oz can chicken broth
  • 1 28oz can crushed tomatoes
  • 4 fresh tomatoes
  • 1 hot pepper (jalepeño, serano, habenaro, whatever ya like!)
  • 1/2 cup vegetable oil
  • 2 tablespoons shrimp powder
  • 1 8oz can corned beef
  • 4 cups rice
  1. Begin by pureeing 1 small red onion, 2 garlic cloves, and 1/2 the can of chicken broth in a blender.
  2. Season the chicken wings with the seasoned salt, and add the pureed onion and garlic. Place on a large baking sheet and bake at 400° for about 20 minutes.
  3. Add the can of tomatoes, the remaining garlic and onion, fresh tomatoes, and hot pepper into the blender and puree.
  4. Heat 1/2 c hot oil in a large pot. When the oil starts to ripple, carefully pour in the tomato mixture. Stir well  and add two tablespoons of shrimp powder. Stir to combine and let simmer 30 minutes. You may want to taste for seasoning.
  5. Add the can of corned beef to the pot, stir, and then add the prepared chicken wings. Stir to combine.
  6. Add the rice, stir, and cover. Cook for 30 minutes.
  7. After 30 minutes, remove the lid, stir, and cook 30 minutes more.
  8. Serve immediately and enjoy!

December 10, 2009 at 11:55 pm 2 comments

T.T.F.N!

Alright folks – here’s the deal.

Aside from my final project,
(which, by the way, you should be EXTREMELY excited for
and I’ll be posting in the next few days)

I have no more required posts for my Online Journalism class.
But fret not, dear readers, for this will not be the end for
Twenty-Something and Starving.
This semester was only the beginning.

When I first found out that I needed to keep a blog my response was something along the lines of, “UGHHHHHHHH!!!!”
But the more I learned
and the more I posted
the more I grew to love this endeavor.
And that’s why I plan to continue.

As of December 20 I will FINALLY be on vacation from both school and work and I get to spend the holidays with my wonderful family, my fiancé’s wonderful family and some awesome friends in Florida. I cannot wait for this vacation! I may throw up a few posts during this time, so keep your eyes peeled!

Upon my return, I intend to revamp my blog completely and I’ll be right back to providing you with my favorite recipes and kitchen tips, and to continue my quest for world cuisine.

TTFN folks 🙂

December 9, 2009 at 1:05 am Leave a comment

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