Finals Food

It happens to the best of us. It's at this time of year that I start throwing things together in an attempt to get some sort of nutrition in as I cram for finals. (Somehow the fact that it's "this time of year" hasn't quite sunk in yet... oops.)

So I'm going to share a few of my favorite finals foods over the next two weeks. If you find yourself in a bind and knowing you need to eat more healthy foods (let's face it, we all need extra help... Cafe Rio can only provide so much nutrition), give these a whirl. I promise they're quick and easy, and give you at least a serving of vegetables. Clean-up is quick too.

Sausage Omelette

(Brown country sausage with chopped onions and peppers; add beaten eggs and allow to set; fold onto plate and immediately put cheese on top to melt.)

Chicken and Biscuits Casserole

1 can cream of mushroom soup

1 c. sour cream, divided

2 c. chopped cooked chicken (if using raw, allow to bake for 45-60 minutes and drop biscuits on top after 15-20 minutes)

16-oz. pkg. frozen mixed vegetables

1 c. shredded mild cheddar cheese

2 c. Bisquick mix

6 Tbsp. milk

Preheat oven to 375° F. In a 9x13 dish, mix soup and 1/2 c. sour cream, then add chicken, veggies, and cheese. Mix together Bisquick, 1/2 c. sour cream and milk to form stiff dough; drop into 6 mounds over chicken mixture. Bake 35 minutes, or until biscuits are golden brown and chicken mixture is hot and bubbly.

Rigatoni with Spicy Tomato-Vodka Sauce

This is a celebration of Meatless Mondays! I'm really loving cutting the meat out of my diet once a week - I feel so much healthier and have a little more of a spring in my step on those dreary days. It also encourages me to eat lots more fruits and veggies. Oh and if you're in Provo and need a quick meatless lunch, grab a kid's grilled cheese meal at the Creamery on Ninth - only $3.29 for a full-sized sandwich, full-sized order of fries, a soda (free refills!) AND a scoop of ice cream! Yum!

This is a really delicious recipe but it is so spicy! If you're feeding little ones or if you aren't keen on heat, go easy on the red chile flakes. (Personally, I like it because it keeps me drinking tons of water throughout the meal!) Also, you can cut the vodka out of this meal with absolutely no problems.

Serve with a simple salad and crescent rolls for a quick, easy, filling meal.

Rigatoni with Spicy Tomato-Vodka Sauce

2 cloves garlic, minced

3/4 tsp. crushed red pepper flakes; more to taste

2 Tbsp. extra-virgin olive oil
28-oz. can crushed tomatoes

3 Tbsp. vodka

1/2 c. freshly grated Parmigiano Reggiano

1/4 c. chopped fresh parsley (can use curly or flat-leaf)

3 Tbsp. heavy cream

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

3/4 lb. rigatoni (about 4 cups)

Bring a large pot of well-salted water to a boil. Meanwhile, in a large saucepan over medium-high heat, heat the garlic and red pepper flakes in the oil until they’re fragrant and sizzle steadily for about 30 seconds. Add the tomatoes and their juices and the vodka, and bring to a boil. Then reduce the heat to a steady simmer, cover with the lid slightly ajar, and cook to intensify the flavors and reduce the sauce slightly (by about one-quarter), 10 to 15 min.

Stir in 1/4 c. Parmigiano, parsley, cream, salt and pepper, and more red pepper flakes if you like. Simmer to incorporate the cream and reduce the sauce slightly, about 5 min. Reduce the heat to low, cover, and keep warm.

Meanwhile, cook the pasta to al dente, 10 to 12 min. Drain well and return the pasta to its pot. Add the sauce, set the pot over medium heat, and cook, stirring, to let the pasta absorb some of the sauce, 1 min. Serve immediately with the remaining 1/4 c. Parmigiano, and extra parsley.

Warm Cinnamon Crisps with Hot Chocolate

I found this recipe when I was looking for Super Bowl recipes. I thought it looked so good, and the other night when I was craving something sweet but didn't want to go out to buy something (and I was totally out of brownie mix!), I remembered this recipe. I wish I'd found it years ago!

You start with half a stick of butter, cut into pats, and spread out on a small rimmed baking sheet.

Next, cut a few tortillas into 2-1/2 inch rounds. (If you have a set of biscuit cutters, it should be the tiniest guy you have.)




Cinnamon Sugar.

Next, you melt the butter in a 500* F oven and place the tortilla rounds on the baking sheet. Turn each one once (I used tongs) so they're covered in the butter and sprinkle liberally with the cinnamon sugar. Bake for 3-5 minutes or until they look like this:


Oh my goodness. Gorgeous.

Mmmmm. Here's the closeup.

I also made homemade hot chocolate to go along with it.

The finished product. A perfect warm, cozy, yummy and happy little snack.

I love this recipe and highly recommend it. It is so easy and so cute!

Warm Cinnamon Crisps with Hot Chocolate (Courtesy of Fine Cooking)

Two 9- to 10-inch flour tortillas

2 Tbsp. granulated sugar

1/4 tsp. ground cinnamon

1/4 c. (1/2 stick) unsalted butter, cut into pieces

3 c. whole or 2% milk
1 c. heavy cream

6 oz. semisweet chocolate, finely chopped

1/2 tsp. vanilla extract

Heat the oven to 500°F. Use a biscuit cutter to cut the tortillas into sixteen 2-1/2-inch rounds. Combine the sugar and cinnamon in a small bowl.

Put the butter on a rimmed baking sheet and put the baking sheet in the oven until the butter is melted, 1 to 2 minutes. Remove the sheet from the oven and spread the tortilla rounds on the sheet, turning to coat both sides in the butter. Sprinkle the tops with the cinnamon sugar and return to the oven. Bake until the rounds are golden, 3 to 5 minutes. Transfer to a paper towel-lined baking sheet to cool slightly.

Combine the milk and heavy cream in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low and whisk in the chocolate until melted. Whisk in the vanilla. Pour into mugs and serve with the warm cinnamon crisps on the side.

Note: I only used 1/3 the hot chocolate recipe, and it was plenty. I also like my hot chocolate a little more rich so I added about 1 Tbsp. unsweetened cocoa with the chopped chocolate.

Thai Pineapple Red Curry

I absolutely LOVE eating at Spicy Thai in Provo. It is amazing. I think this recipe comes pretty darn close to my favorite dish, Pineapple Yellow Curry. It is remarkably easy and comes together quickly, AND (this is my biggest hang-up when it comes to oriental food) you don't need a lot of crazy ingredients to make it. Also, don't mix up Thai curry with Indian curry - the two are totally different. Thai curry is bright and beautiful, and Indian curry ... well... it looks gross. THIS is Thai curry:

Gorgeous! I love eating with my eyes. I absolutely adore bright colors in my food and I think this dish fits that well. :) I made this vegetarian because I'm instituting Meatless Mondays, but you could easily add some rotisserie or leftover chicken to this dish, or even add extra water and poach thinly sliced raw chicken breast as you cook the veggies.

To serve with the curry I just made a simple jasmine rice. So yummy!

Thai Pineapple Red Curry (adapted from Fine Cooking)

1 Tbsp. vegetable oil
3 Tbsp. red Thai curry paste (on the Asian foods aisle in a small glass jar, near sauces)
2 c. snap peas, trimmed and cut in half on the diagonal
1 large shallot, thinly sliced
2 red bell peppers, thinly sliced
1 green bell pepper, thinly sliced
1 medium yellow onion, thinly sliced

1 c. pineapple chunks, drained
14-oz. can coconut milk, well stirred
2 Tbsp. light brown sugar
Kosher salt
1 c. loosely packed Thai basil (or regular basil, torn into small pieces), optional
1 Tbsp. plus 1 tsp. fresh lime juice

Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds. Take the pan off of the heat and stir in the snap peas, shallots, peppers, onion, pineapple, coconut milk, sugar, 1 c. water, and 1 Tbsp. salt. Stir to combine. Cover and cook until the vegetables are tender, 8 to 10 minutes. Stir in the basil and lime juice. Let rest off the heat for 5 minutes. Season to taste with salt.

Note: If available, add 6 wild lime leaves with vegetables. To make a meat dish, add 2-3 c. shredded rotisserie chicken.

Cantonese Orange Stir Fry

Beautiful. Simple. Comes together quickly, and presents pretty well! You can serve this with rice - since it was just me eating and it's hard to cook for one, I just left the rice out and ate the whole thing by myself. :) This would also be delicious with broccoli.

Cantonese Orange Stir Fry (Courtesy of Fine Cooking's Create Your Own)

For the Sauce:
1-1/2 tsp. cornstarch
2 tsp. soy sauce
1/4 c. homemade or lower-salt canned chicken broth
2 Tbsp. thawed frozen orange juice concentrate
1-1/2 tsp. oyster sauce
1 tsp. granulated sugar
1/2 tsp. minced fresh ginger

For the Stir-Fry:
1 lb. boneless, skinless chicken breasts, trimmed of any fat or sinew
1/4 tsp. kosher salt
Ground white pepper
1 c. sliced carrots (I used pre-cut matchsticks)
1 c. green bell pepper strips (2x1/3-inch strips)
1 c. sliced shiitake mushroom caps (I used cremini)
1 c. sliced red onions (1/2-inch slices)
2 Tbsp. very thinly sliced scallions
2 tsp. minced fresh ginger
2 tsp. minced garlic

For the Sauce:
In a measuring cup, combine the cornstarch with the soy sauce, whisking to blend. Then whisk in the chicken broth, orange juice concentrate, oyster sauce, sugar, and minced ginger.

For the Stir-Fry:
Cut the chicken across the grain into 1/4-inch slices, then into pieces 2 inches long and 1 inch wide. Season the chicken with kosher salt and a dash of white pepper; toss to combine. Fill a small bowl with water and keep it near the stove. Heat a 12-inch skillet or a stir-fry pan over high heat for 2 minutes. Add 1 Tbs. of the vegetable oil, swirl to coat the pan evenly, and heat until the oil just barely begins to smoke, about 30 seconds (only a light haze is necessary). Add the seasoned chicken. Let it sear for about 15 seconds and then begin to stir occasionally (every 10 seconds or so) until its raw appearance is gone but the center is slightly undercooked — 1 to 2 minutes. Transfer to a bowl.

Add the remaining 1 Tbsp. oil to the pan and swirl to coat evenly. Add the carrots, green bell peppers, mushrooms, and red onions and 1 Tbsp. water and cook, stirring constantly, for 1 minute. Add the scallions, ginger and garlic and continue to cook, stirring constantly, until the vegetables are crisp-tender, 1 to 4 minutes. If the bottom of the pan looks like it's starting to burn, add more water, 1 Tbsp. at a time.

Stir the chicken back into the pan and cook for another 30 seconds to reheat and blend the flavors. Whisk the sauce to recombine it. Pour the sauce into the pan, stirring well to coat evenly, and cook until it thickens, 15 to 20 seconds. Transfer the stir-fry to a bowl and serve immediately.

Easiest PB&C Ice Cream Sundae

If you like Peanut Butter and Chocolate, and you are also a fan of easy desserts / NOT really cooking, this is the best!

Sigh. It's just beautiful.

Peanut Butter and Chocolate Ice Cream Sundae

• Vanilla Ice Cream
• Chocolate syrup or ganache
• Peanut Butter

Melt 1-2 Tbsp. peanut butter in microwave. Drizzle over a few scoops vanilla ice cream. Drizzle chocolate syrup or ganache over peanut butter, and serve. You could also crush up a few Reese's cups for an extra special treat, but I love it just like this!

PS: Ganache is really easy. Take chocolate chips (the higher quality, the better) and warmed heavy cream and mix together until smooth.