Shirley Temple Time

4/23/12 9:49 PM

The Recipe: A jar/can of peaches in juice Maraschino cherries in juice Ginger Ale Ice Lime Makes 2 drinks As the promise of hot summer days is threatened by the occasional snow flurry, we are left in a cycle of dressing like Eskimos when we leave the house at 7:00 a.m., dying of heat exhaustion around lunch, and then bundling back up after we get our large coffees before night class. This week’s recipe stems from warmer days full of sunshine and lighter spirits. A Shirley Temple embodies the lighthearted nature of warm summer days. Traditionally made with just ginger ale and cherry juice, I’ve switched up the recipe a bit to put a bit of a twist on a classic. During my time as a banquet waitress, I played many roles – one being bartender. I used to like setting up...

Ratatouille

4/10/12 8:05 AM

Relaxing with a good movie is just the thing to wind down the end of the year. Between projects, papers, and exams, college students need to find an outlet to keep from burning out. To balance out my busy schedule, I take a ballet class on Fridays to celebrate that I have made it through the week. It allows me to channel frustrations in a positive way. However, a Friday night movie is sometimes just what you need to take the edge off of a rough week. I made a movie-themed dinner this week based off of the movie Ratatouille. Can this dinner be pulled off in one take, or will I require some Hollywood magic to create this week’s Recipe for Disaster? Ratatouille is a French peasant dish that is made from seasonal vegetables cooked to perfection with just the right amount of spices. It’s...

Healthy dining at MU

3/26/12 5:48 PM

This week’s Recipe for Disaster deals with my greatest challenge yet: seeing how others eat healthfully at the Dining Hall. Certainly, an ongoing Recipe for Disaster! My day began at 7:15 AM when I swiped in for breakfast. A handful of students stared at their meals attempting to multitask by studying, eating, and sleeping. Not trying to be nosy, I took a peek at their plates. The trend was a meat, a form of egg, and a buttered carbohydrate—more of a comfort meal rather than a green plate. However, one student caught my eye. She got an apple and some peanut butter, an egg white, and a small bowl of yogurt with granola. A huge kudos for filling the food groups! I copied her apple and peanut butter and got myself a bowl of Raisin Bran with soy milk. I was impressed by Metz’...

A Meatatarian in Eden

2/27/12 2:38 PM

This week’s recipe for disaster takes me on a different path from my other recipes. Rather than cooking vegan for you, I will be sampling and reviewing Eden - A Vegan Café located in Scranton. Imagine my excitement when I heard that there was a vegan café in the area. Every time I go out for food, I’m constantly asking questions like “What’s in that?” and “Can I get it without cheese?” I’m sure that this echoes the thoughts of many students with food allergies. It’s definitely something that needs to be brought to the food industry’s attention because it is a significant health concern. Aside from my excitement about the chance to try their “BBQ Drumsticks,” I needed an unbiased opinion. Enter...

Pasta and chreese

1/31/12 10:13 AM

By Hilary Hoover, Culinary Columnist The Recipe: (serves 1) Dinner time in less than 30 min! 1 cup of uncooked pasta ½ cup of soymilk ¼ cup of mashed potatoes 3 tablespoons of nutritional yeast 1 tablespoon of buttery spread Dash of onion powder Dash of curry powder 1 slice of veggie cheese 1 piece of hardened toast made into bread crumbs   Being vegan, I’ve heard a lot of interesting substitutes for animal products: Boca burgers made from soy and veggies; rice, oat, and hemp milks; applesauce and baking powder to replace eggs; and a variety of soy and rice “chreese” blends. But as I looked into possibilities for my next recipe, I came across an ingredient that I...