student cooking - page 2

Jun 27, 2010

Intro to Cooking: Blueberry Tiramisu

The summer solstice has passed, school is out, and if you’re like me, you’re probably sitting in a pool right now. A pool of your own sweat, that is. Yes, it’s that time of year when it’s just too hot to even think about cooking, let alone come up with a recipe. But if the thought of another freeze-pop dinner makes you gag (I’ve totally been there), never fear—CollegeCandy is here!

Jun 20, 2010

Intro to Cooking: Hard Boiled Eggs

Today, my fellow foodie lady friends, we examine the wonders of the ever-delicious, ever-nutritious egg. You already know they're distinctive in shape, taste, and texture, and you already know they're good for you, but why, exactly?

Jun 6, 2010

Intro to Cooking: Cranberry Applesauce

This Week's Ingredient: Cranberries! They're sweet. They're tart. They're harvested from bogs. And they're a deep, beautiful, fire-engine hue. If your only exposure to cranberries is in combination with their fermented partner, vodka, then you're totally missing out (not to mention that the "cranberry juice" served in bars is basically just sugar water).

Intro to Cooking: The Ultimate Nacho Dip!

Remember that episode of Seinfeld where George and Jerry are sitting in the coffee shop talking about salsa, because Jerry thinks its popularity is due to the fact that "people like to say 'salsaaa'"? Well, not only is it fun to say, but salsa is one of the more nutritious condiments around. It is very low in calories, with virtually no fat, and contains a wealth of nutrients like vitamins A, E, C and K, potassium, copper, and manganese.

May 30, 2010

Intro to Cooking: Gluten-Free for Celiac Awareness Month!

Did you know that May is Celiac Disease Awareness Month? A proclamation by the New York State Senate, in tandem with many promotions, articles, and events by celiac groups has been responsible for the tremendous buzz about this often misdiagnosed disease.

May 23, 2010

Intro to Cooking: Flourless Banana Blondies

Gwen Stefani wasn't kidding when she said her sh*t was bananas (B-A-N-A-N-A-S). What better food to give props to than these sweet yellow babies? In all honesty, if I had to pick exactly one food item to live on for the rest of my life, it would definitely be bananas. Why?

May 16, 2010

May 9, 2010

Intro to Cooking: Eggplant Pizza

This week's ingredient: Eggplant! I can't praise this vegetable enough. Known for its unique, deep-violet hue and dense texture, eggplant is a perfect choice to substitute an extra serving or two of veggies for your usual bread or pasta. It's quite filling on its own, and is low in calories (just 27 per 1 cup serving).

May 2, 2010

Intro to Cooking: Sweet and Savory Kale

If you're sick of spinach and balk at Brussels sprouts, kale may just be the leafy-green vegetable for you! It's a sweeter vegetable that is jam-packed with nutrients for very few calories. Among it's all-star roster of vitamins are A, K, and C (just 2oz will give you more than your recommended daily value) as well as manganese, calcium, fiber, and iron. And at 70 calories per serving, you can't miss.

Apr 25, 2010

Intro to Cooking: Pineapple Chicken

My father is, for better or for worse, your stereotypical Italian-American male when it comes to food. He loves veal, sausage, fish, cheese, butter, and is extremely critical of each meal's preparation. If food isn't prepared well, or is poor quality, he'll make it known. Loudly. So the first time I ever made a meal for him, I knew I had to pull out all the stops, or risk soul-crushing rejection

Apr 19, 2010

Some Campuses Know How To Party on 4/20

Tomorrow is 4/20, also known as "Let's Get Stoned Day." Or, for me (and Michael Phelps), just another Tuesday. While most people will celebrate this national holiday behind a hanging tapestry in the privacy of their dorm room with 12 bags of chips and a tub of frosting, there are some schools that turn it into a campus affair.

Apr 18, 2010

Intro to Cooking: Greek Yogurt (and Fettuccine Alfredo!)

Every health-conscious girl knows yogurt builds stronger bones and is a good source of protein. But did you know that not all yogurts are created equal? Check out the nutrition label on the cups in your fridge--many "light" and fat-free yogurt brands substitute extra sugar and preservatives for fat. For a leaner, creamier, alternative, try Greek yogurt.

Apr 11, 2010

Intro To Cooking: Oven Fries

The edges are crispy and savory while the insides are soft and piping hot. They’re so much better than the fries you buy at the concession stand or a fast food restaurant, because they’re actually made from potatoes. They're easy to make and even easier to devour. Just writing this makes me want to whip up a batch and chow down. In my bed. While watching an ANTM marathon.

Apr 4, 2010

Intro To Cooking: Make Your Own Reese’s Peanut Butter Cups

Like Reese’s? Yeah, me too. Honestly, I'm not sure I can ever trust someone who doesn't. The problem is that a girl can’t subsist on peanut butter cups alone . . . but it’s fun to try. No, seriously, the problem is more that those things are crazy unhealthy.