Teriyaki Beef Bowls

Teriyaki sauce (recipe here)

2 lbs. stew beef

16-24 oz. fresh broccoli

Put stew beef and teriyaki sauce in the slow cooker. Cook on low for 6-7 hours.

Add in broccoli after meat is tender and continue to cook for 45 minutes.

Serve over rice.

Teriyaki Sauce

 original recipe found here

1 cup water

1/4 cup soy sauce

2 TBSP packed brown sugar

1 TBSP honey

1/2 tsp ground ginger

2 TBSP corn starch

1/4 cup cold water

Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.

Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan.

Cook and stir sauce until thickened, 5 to 7 minutes.

Creamy Italian Chicken

4 chicken breasts

2 cups chicken broth

1 TBSP dried basil

1 TBSP dried oregano

2 tsp kosher salt

2 blocks cream cheese (16 oz. total)

Spray slow cooker with cooking spray.

Lay down chicken on the bottom of the slow cooker, then the cream cheese, then pour the chicken broth over top. Sprinkle the seasonings on top.

Cook on low for 6-7 hours. Shred chicken & serve over pasta or rice.

Caesar Dressing

 original recipe found here

2 small cloves garlic, minced
1 tsp anchovy paste
2 TBSP freshly squeezed lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 cup mayonnaise
½ cup freshly grated parmesan cheese
¼ tsp salt
¼ tsp freshly ground black pepper

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, parmesan cheese, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.

Ful Medames – Somalian Fava Beans Stew

 original recipe found here

For the Ful Medames

• 2 tbsp olive oil

• 28 oz fava beans (drained and rinsed)

• 1 onion (finely diced)

• 4 cloves garlic (crushed or minced)

• 5 oz. tomatoes (finely chopped)

• 2 tsp cumin

• 1 tsp oregano

• 1/2 tsp red pepper flakes

• Juice of 1/2 lime

• Salt and Pepper (to taste)
  
  

Ful Medames Topping

• 5 oz tomatoes (finely diced)

• 1 medium red onion (finely diced)

• 1/4 cucumber (finely diced)

• 1 small bunch parsley and coriander (finely chopped)

• 1 - 2 tbsp olive oil (plus extra to drizzle over the final dish)

• Juice of 1 lemon

• Salt and Pepper (to taste)

Instructions:

• Take a large frying pan and place over medium-high heat. Add olive oil. Once it glistens, add onion. Fry until golden.
• Add garlic and stir until aromatics released. Add cumin, oregano, red pepper flakes and stir into the onion mixture. Add chopped tomatoes to pan and cook until they have broken down and thickened. 
• Add fava beans to tomato mixture with 1 cup water. Season generously and add lime juice. Using a masher or the back of a fork, press down on the beans and mash until they roughly breakdown. Turn heat to medium-low and simmer until the mixture thickens (it should look like a coarse dip). Make the toppings while the Ful simmers.
• Finely dice cherry tomatoes, cucumber and onions. Add fresh finely chopped parsley and coriander. Dress with olive oil, lemon juice, salt and pepper and leave to one side until ready to use.
• Spoon the Ful into a serving dish and heap the toppings on top. Drizzle with more olive oil and serve with fluffy, warm flatbread.

Somali Conjeero (Sourdough Pancakes)

original recipe here

2 cups all purpose flour

1/2 cup sorghum flour

1/2 TBSP fast acting yeast

2 TBSP sugar

1/2 tsp salt

2 cups warm water

-Mix dry ingredients. Add in water 1 cup at a time, mixing with a whisk. After the last cup of water is mixed in, use an immersion blender to smooth out the batter.

-Cover the batter and let it rise for 30 minutes. Stir batter to release the bubbles. 

-Heat up a non-stick pan that has a lid. Ladle batter onto heated pan, then use the rounded side of ladle to spread the batter out in a circular motion. The pancakes should be thin.

-Place lid on top until the pancake is crisp and browned on the bottom.

-Put on a plate and enjoy!

Yaki Udon

 original recipe here

• 2 tbsp cooking oil divided
• 500g udon noodles, frozen
• 1/2 lb thinly sliced chicken
• 1 cup cabbage shredded
• 1/4 cup carrot julienned
• 3 mushrooms sliced
• 2 green onions chopped

Sauce

• 1 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp white grape juice 
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes, optional

Instructions

• Season chicken with salt and pepper. Combine all sauce ingredients in a small bowl.
• To prepare your udon noodles, soak them in hot water for about a minute, and carefully loosen the noodles. Rinse with cold water, drain, and set aside.
• Heat oil in a wok or a large pan over medium heat and and the shrimp or your choice of protein. Cook for about 2 minutes or until opaque. Remove and set aside.
• Add oil to the same wok and add cabbage, carrot, and mushrooms. Continue to cook for 2-3 minutes.
• Add the cooked chicken, udon noodles, and sauce, and toss them together until the noodles are evenly coated.

College Cooking: Chicken Fajitas

1 chicken breast

1 bell pepper (any color)

3/4 cup sliced yellow onion 

1/2 tsp salt

2 TBSP olive oil

1/2 tsp garlic salt (optional)

black pepper (optional)

1) Cut chicken into bite-size pieces, put in a bowl, set aside.

2) With a clean knife and cutting board, wash, de-seed and slice the bell pepper (strips or smaller pieces)

3) Using a knife, slice the onion skin layer, then peel the outer layer off and discard. Cut the onion in half, lay the flat side down on the cutting board, then thinly slice the onion. Repeat on the other half.

           ***Slice a whole onion, then freeze what you don't need for future use. Be sure to double 

                             bag with FREEZER bags so it doesn't make your freezer stink***

4) Warm the olive oil in a skillet on medium heat for about 45 seconds. Add pepper and onion to the oil and stir to coat them with the oil. Sprinkle seasonings on pepper and onion. Allow them to cook for about two minutes before stirring them around so they don't burn. Repeat this step until the onions are translucent and peppers are soft.

5) After pepper and onion are done to your liking, add cut chicken to the skillet. Stir around, cover, and let cook for two minutes. Repeat the process until the chicken is cooked through and no longer pink.

6) Serve with tortillas, sour cream, cheese, etc.

College Cooking: Easy Sausage Gravy

1/2 lb. ground breakfast sausage 

2 TBSP all-purpose flour

1 1/4 cups milk

salt & pepper to taste

1) Cook sausage in skillet until no longer pink. DO NOT DRAIN FAT!

2) Sprinkle 2 TBSP of flour over top of the cooked pork and stir until pork is coated in flour (this takes about 30 seconds).

3) Add milk to the pork and stir consistently. Cook for about 5 minutes on medium-low heat until the gravy thickens and has big bubbles. 

4) Serve over biscuits (or rice, toast, english muffin)

College Cooking: Pizza

Pepe's frozen pizza dough

1/2 cup chopped bell peppers

1/2 cup chopped yellow onion

1/4 to 1/2 cup sauce

1 TBSP olive oil

1-2 cups of Mozzarella cheese (or DF cheese if your name is Ella Steele)

1) Transfer Pepe's pizza dough from freezer to fridge the night before you're going to use it so it can thaw.

2) Preheat oven to 425°.

3) Saute peppers and onions in 1 TBSP of olive oil in frying pan over medium heat. Stir every minute or so to prevent burning. Set aside to let cool before adding to the pizza.

4) Roll out pizza dough, then transfer to pizza pan. Continue to gently press pizza dough to stretch it out to your desired thickness and width. 

5) Pour sauce onto pizza dough and spread to the edges with the rounded side of a spoon, then add peppers and onions on top of the sauce.

6) Sprinkle cheese all over the pizza.

7) Bake for 10-13 minutes until cooked to your satisfaction.

College Cooking: Sloppy Joes

1 lb. ground beef

1 can Manwich Sloppy Joe Sauce

Hamburger-type rolls

1) Cook ground beef in a skillet/frying pan until fully cooked (no pink). Use the meat chopper/smasher tool to crush up the beef as it cooks.

2) Open can of Manwich Sloppy Joe Sauce and add it to the ground beef. Cook on medium heat, consistently stirring, for 3-5 minutes. 

3) Let sloppy joes meat cook slightly before serving.

College Cooking: Salsa Chicken

1 chicken breast

15 oz. can black beans, drained

15 oz. jar salsa

15 oz. can corn

1) Spray the inside of the crock (bowl) of the slow cooker. 

2) Open can of beans, then drain them in a colander and rinse them. Add beans to the slow cooker.

3) Open can of corn and drain. Add to the slow cooker.

4) Cut chicken into bite-size pieces, then add to slow cooker.

5) Spread salsa over the top of the other ingredients.

6) Cook on low for 4 hours, shred chicken with 2 forks and add back into the slow cooker. Change temperature to "warm" until you're ready to eat.

College Cooking: Chili

1 lb. ground beef
1/2 cup chopped yellow onion
1 tsp minced garlic
15.5 oz. can small red beans
1-2 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1 TBSP brown sugar

1) Put all ingredients in slow cooker. Break raw ground beef into smaller pieces when adding them to the slow cooker. 

2) Cook on low for 6 hours. Crush ground beef into smaller chunks as needed.

Easy Quiche

 original recipe here

1 unbaked pie crust 

6 large eggs

3/4 cup milk

3/4 tsp salt

1/4 tsp black pepper

1 cup cubed cooked ham

1 1/2 shredded cheddar cheese, divided

Preheat oven to 375°.

Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired.

In a large bowl, whisk together eggs, milk, salt and pepper.

Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. 

Sprinkle remaining ½ cup cheese on top of egg mixture.

Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.

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Tzatziki Sauce

 original recipe here

½ cup finely grated cucumber
1 cup plain Greek yogurt
1 TBSP fresh lemon juice
½ TBSP olive oil
1 garlic clove, grated
¼ tsp sea salt
1 TBSP chopped fresh dill

• Place the cucumber on a towel and gently squeeze out a bit of the excess water.
• In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt and dill. Chill until ready to use.

Easy Naan Bread

 original recipe here

• ½ cup warm water
• ▢2 teaspoons instant yeast
• ▢1 teaspoon sugar
• ▢3 tablespoons olive oil
• ▢¼ cup plain yogurt
• ▢1 egg
• ▢½ teaspoon salt
• ▢2½-3 cups all purpose flour
• ▢2 tablespoons butter, melted
• ▢2 teaspoons minced garlic

1) Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt, and flour. Stir till smooth.

2) Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth. Place dough in a greased bowl.

3) Cover and let rise in a warm place until doubled.

4) Preheat a skillet to medium heat. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6-inch circle. 

5) Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom.

6) Flip over and cook for another 2-3 minutes.

7) Brush the top (the bubbly side) of each naan with melted butter. 

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Chocolate Cake w/ Nutella Buttercream Frosting

 original recipes found here and here

• 2 cups all-purpose flour
• ▢2 cups sugar
• ▢3/4 cup unsweetened cocoa powder
• ▢2 tsp baking powder
• ▢1 1/2 tsp baking soda
• ▢1 tsp kosher salt
• ▢
• ▢1 cup buttermilk
• ▢1/2 cup vegetable oil
• ▢2 large eggs
• ▢2 tsp vanilla extract
• ▢1 cup boiling water

1) Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray and lightly flouring.

2) Add flour, sugar, cocoa, baking powder, baking soda and salt to a large bowl. Whisk through to combine or until combined well.

3) Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.

4) Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

5) Remove from the oven and allow to cool for about 10 minute before removing from the pan, then cool completely on a cooling rack.

6) After completely cooked, frost cake with Nutella Buttercream Frosting

Nutella Buttercream Frosting:

1.5 cups salted butter, room temperature

4 3/4 cups powdered sugar

1 cup Nutella 

1 TBSP vanilla extract

3 TBSP buttermilk

1/4 tsp salt

1) Mix softened butter and powdered sugar until combined. Mix in Nutella, then the vanilla, buttermilk and salt. Frost cake!