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Search Results for: cooking with bwog

Oct

30

img October 30, 201810:59 amimg 0 Comments

Sexy plate of pasta

Just as the green lawns in front of Butler will be soon be covered with tarps, Cooking With Bwog will soon start running recipes filled with pumpkin, sweet potatoes, and other brownish root vegetables. Darn the wheel of the world! Why must it continually turn over! Take this recipe as the last remnant of summer.

Pasta with Peas and Mint

Ingredients

Pasta— I used (homemade) fettuccine but any ol’ pasta will work
Generous bunch of mint
Container of homemade peas, recycled from when you needed to ice your ankle
Lemon— zest and juice!
Lots of parmesan cheese and butter

Cook pasta generously with salt. Heat peas and butter, in the microwave if you wish, and add lemon zest, juice, and cheese. Mash a little bit till you have a slightly creamy mixture. Mix with pasta, add chopped mint, lemon juice, more cheese, a drizzle of olive oil, and lots of salt and pepper! Top with toasted almonds or pistachios (optional).

Photo via Bwogger Cara

Oct

25

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I can taste this just looking at it.

The Avocado…

Millennials have given this fruit a bad rep because they spend $15 plus dollars on a measly slice of usually under-toasted Bunny bread with a glob of some underwhelming, unseasoned, green swamp monster guts (mostly in order to take a picture of it in front of some up-lit, paisley LA wallpaper that will surely gain you some followers on Instagram).

And I know, I KNOW, sometimes that avocado toast just sounds so damn delicious that you begrudgingly shell out your last crumpled-up dollars bills that you swore you’d use to buy something useful—like dish soap or draino.

But please. Please just do yourself a favor and make your own. Because it’s so easy and you can make like *five* avocado toasts using the money you’d spend at that swanky brunch spot in the west village.

(more…)

Oct

21

img October 21, 20183:08 pmimg 0 Comments

Souper duper

It’s finally fall, which means the anticipation of It’s Fucking Cold has begun, as well as soup season! Rescue yourself from the the wind tunnel of Broadway and the industrial freezer of the Milstein Center by making yourself a souper-easy black bean soup.

Ingredients
1 yellow onion
3 cloves garlic
1 sweet pepper
1 jalapeño/habanero/other spicy pepper
Cumin
Oregano
2 cans black beans
1 lime
Handful of cilantro, chopped
Vegetable broth

Toppings (optional)
Scallions
Sour cream
Cotija cheese (or any cheese!)
Cilantro
Avocado
Get creative!

Instructions
Dice onions and garlic and heat in a medium-large size pot (I used a Dutch Oven) on low heat until the onions begin turning translucent and soft. Add peppers, also diced, and keep stirring, make sure your onions and garlic don’t stick to the bottom of the pot. Season with plenty of salt and pepper, and cumin and oregano to taste. Add black beans and vegetable broth and simmer for ~20 min. Add juice of one lime and cilantro. You can blend the soup if you prefer a smoother texture, or leave as is. Eat some and save some for later- soups always taste better the next day! Top with sour cream, crumbly cheese, more cilantro, scallions, red onion, avocado, and the kitchen sink.

Photo via Flickr

Oct

17

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img October 17, 20182:38 pmimg 1 Comments

soup with rice and a little bit of sautéed zucchini on the side!

Today on Cooking With Bwog, we have Korean beef radish soup! Bwog’s resident Korean and EIC Youngweon Lee follows a recipe by YouTuber Maangchi

Do you just happen to have half of a giant Korean radish left over in your pantry from making dried pollack soup a few days ago? No? Just me? Well, regardless of whether you’re trying to take care of leftover radish or you went to HMart and bought one just for this soup, this is a great simple recipe. If I can make it and succeed, you can too, because I literally don’t know how to cook.

Ingredients

  • As much Korean radish (or daikon) as you want (it’s $0.99/lb at HMart on 110th I believe: super cheap and versatile for soups)
  • Beef – any cut with a bit of fat will do
  • Minced garlic
  • Soy sauce or fish sauce (I prefer fish sauce – also sold at HMart)
  • Salt
  • Scallions or green onions (optional)

Instructions after the jump

Oct

15

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img October 15, 20185:00 pmimg 0 Comments

a beautiful creation

The weather’s just brisk enough to remind Regan Mies, first-year Bwogger, of fall bonfires and roasting s’mores. She realizes, unfortunately, that it might not be realistic to have an evening bonfire get-together on Butler Lawn, and has instead crafted a recipe for  S’mores Dessert Dip using ingredients gathered strictly from John Jay and Ferris! Share with friends in the warmth of your dorm, or eat it entirely by yourself with a spoon–we’re not judging.

Disclaimer: Make sure you grab your ingredients with a meal swipe—CU Dining offers take-out boxes for you to bring back to your dorm.

This week: S’mores Dessert Dip

Appliances: a microwave

Ingredients:

  • 6 packets of cream cheese
  • two John Jay coffee-cups full of mini marshmallows (can be found by the ice cream machine)
  • an almost-coffee-cup of marshmallow fluff
  • a half-coffee-cup of hot fudge (or Nutella, if you’re up to it??)
  • a green take-out box of as many graham crackers as you’d like
  • a pinch of salt

More after the jump

Oct

14

img October 14, 20183:18 pmimg 0 Comments

Ugh, these beauties.

Shoutout to the Morningside CSA for giving me enough radishes to last a lifetime last week and for making me expand my palate! Here’s a recipe to use up the entire vegetable, including the greens. I know radish pasta sounds like something your grandma would force you to eat at a family function but I promise it is delicious.

Garlicky Radish Pasta

Ingredients

Juice and zest of one lemon
Butter (optional!)
3 cloves of garlic
8 radishes and their greens, sliced into little rounds
Parmesan cheese (optional!)
Pasta! Works best with chunky shapes like gigli, orecchiette, or farfalle rather than spaghetti, but go crazy.
Olive oil to taste.

I know you’ve never been more excited to hear about radishes.

Oct

11

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Yum!

It’s finally fall! You can almost feel the leaves on college walk about to change colors. You haven’t had the chance to head to an apple orchard upstate (midterms, what else?), but you dream of the perfect fall day: watching Halloweentown, drinking a mug of hot tea, and sliding your spoon into a warm bowl of fresh applesauce. You remember the John Jay and Ferris take-out boxes full of random ingredients in your dorm: apples, some cinnamon… perfect! Follow our recipe below for the perfect fall snack–made entirely out of food gathered from John Jay and Ferris!

Disclaimer: Make sure you grab your ingredients with a meal swipe–CU Dining offers take-out boxes for you to bring back to your dorm.

This week: Cinnamon Applesauce

Appliances: a blender and a stove

Ingredients:

  • 6 regular-sized apples, in any color
  • 3 packets of sugar
  • a spoonful or 2 of cinnamon
  • 2 pats of butter
  • a pinch of salt
  • a cup or so of good old NYC tap water
  • optional: nutmeg! can be found in Butler’s Blue Java!

More after the jump

Oct

8

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Today’s Cooking with Bwog is dried pollack soup, or bukgeoguk, a Korean recipe by yours truly, EIC Youngweon Lee. It’s good for hangovers and as a comforting lunch. 

Hangover cure soups are a big part of Korean cuisine, and I love eating them for lunch, whether I’m hungover or not. There isn’t one special recipe for hangover soups; they’re just piping hot, packed with nutrients, and good for your body and soul. Dried pollack soup is one typical hangover soup with a simple, quick recipe. Serve with rice to heal your tired body.

Ingredients

  • Dried pollack (sold at HMart – put as much as you want)
  • Sesame oil
  • Bean sprouts (about a handful)
  • Korean radish (or daikon – just a little bit)
  • Soy sauce or fish sauce
  • Salt
  • Green onion or scallion
  • Salted fermented shrimp (saeujeot – optional, sold at HMart)
  • Minced garlic (optional)
  • Tofu (optional)
  • Egg (optional)
  • Hot pepper (optional)
  • Rice water (optional – this refers to the water you washed your rice in)

More food after the jump

Oct

3

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A spicy, healthy snack that’ll help you get A’s on all your midterms!! Wow!

Midterms season is upon us. In fact, you have a midterm tomorrow, and you just can’t spare the study time to leave your dorm for a dining hall trip, but you’re starving. All you need is an afternoon snack! Wait! You remember the John Jay and Ferris take-out boxes full of random ingredients in your mini-fridge. Too many hard-boiled eggs, some hummus… you’re good to go! Follow our recipe below for the perfect midterm snack–made entirely out of food gathered from John Jay and Ferris!

Disclaimer: Make sure you grab your ingredients with a meal swipe–John Jay and Ferris both offer take-out boxes for you to bring back to your dorm.

This week: Hummus Deviled Eggs

Appliances: just a bowl, really

Ingredients:

  • 5 John Jay boiled eggs
  • a splash of Tabasco
  • pinches of salt & pepper
  • a squirt of lime juice
  • a quarter or so of a take-out coffee cup of hummus
  • a spoonful of spicy brown mustard
  • srirachaaa

More after the jump

Sep

30

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we feast at dawn

So, it has come to my attention that some people don’t like breakfast… I’m sorry, but WHAT IS YOUR PROBLEM? It can be just as creative and multi-faceted as any other meal (sweet, savory, salty, creamy, crispy, etc) and can set the tone for the rest of your entire day. Or, if you are like me, can help end your day on a good note (I’m talking omelets and Nutella waffles for dinner, people). Anyways, in an attempt to convert all of you breakfast haters, here’s a fool proof recipe for classic French toast.

First, get out your bread. It should be somewhat stale, but at its prime, it was a fluffy loaf of glory with a nice crunchy crust. (French bread works great. If you were feeling really fancy, you could get some sort of bread with cinnamon raisin or marbled chocolate. Oooh– like chocolate babka from Bread’s Bakery.) Cut into thick slices. Then, whisk together two eggs, a cup of milk, a dash of salt, a dash of vanilla and some cinnamon in a wide bowl. Dip bread slices into the milky egg mixture until soaked through on both sides.

Heat up a pan and brush generously with melted butter. Cook bread on both sides until golden. Slather with more butter and sprinkle with powdered sugar. Serve with fresh berries, maple syrup, Nutella, or whatever your heart desires.

breaking my fast the best way via Wikimedia

Sep

26

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As orange, cinnamon-y, and fall-flavored as pumpkin spice, but you don’t have to worry about being basic!

It’s 11:58pm on a Saturday. All you want is something delicious and bad for you, but JJ’s is so far away… Wait! You remember you have John Jay and Ferris take-out boxes full of random ingredients in your mini-fridge. Some cereal, some cream cheese packets… you’re good to go! Follow our recipe below for the perfect fall treat–made entirely out of food gathered from John Jay and Ferris!

Disclaimer: Make sure you grab your ingredients with a meal swipe–John Jay and Ferris both offer take-out boxes for you to bring back to your dorm.

As new freshmen in Wallach (kitchens in the lounges!), my roommate Paolina and I have embarked on an endeavor to create as many recipes as we can with only food from Ferris and John Jay. Sometimes they’ll turn out great and other times they definitely won’t! Each recipe will end with some real people reviewing our finished product, so you’ll know what’s up.

This week: Layered Yam Cheesecake

Appliances: Microwave and fridge

Ingredients:

Cheese part:

  • almost a quarter of a take out box of John Jay roasted yams
  • 10 cream cheese packets
  • two hefty spoonfuls of caramel sauce from the ice cream station
  • like a bit of cinnamon, a John Jay stolen-silverware spoonful
  • 2 packets of sugar

Crust part:

  • five smallish handfuls of Chex cereal
  • a smallish handful of Cinnamon Toast Crunch
  • 3 pinches of cinnamon
  • 2 sugar packets
  • 4 pats of butter

More after the jump

Sep

23

img September 23, 20184:32 pmimg 0 Comments

not my photo because when I made it I shoveled it into my mouth immediately

This is a delicious, dairy-free alternative to pesto alfredo! I guarantee it will be the easiest thing you cook this week and it’s perfect to make in big batches to store for the future.

 Avocado Pesto

 1 Avocado

Approx. 3 cups basil leaves

1 clove of garlic, grated

A handful of almonds, pine nuts, or walnuts, chopped finely

Juice of one lemon

Olive oil

Ricotta (optional)

Cherry tomatoes

If you are blessed enough to own a food processor, feel free to just toss the avocado, basil, garlic, and nuts together and think about how lucky enough you are not to have to meticulously chop the basil into tiny pieces like I did. Otherwise mash your avocado, season it with salt and pepper, and add lemon juice. Whisk in olive oil until is creamy and on the verge of liquidy. Chop your basil, nuts, and garlic and mix into your avocado mixture. Serve with pasta, on sandwiches, as a dip…get creative! Best served with some basil garnish—if you’re feeling fancy, chiffonade your basil leaves! Take a neat pile of leaves, roll them into a tiny joint, and chop then lengthwise. It’ll make those little strips that restaurants put on top of plates of pasta. I like to serve with pasta, cherry tomatoes, a dollop of ricotta on top, and fresh basil leaves.

Image via Flickr

Sep

16

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Can you make anything that looks more delicious than this?

Cooking with Bwog is back and better than ever at the start of this semester with a fresh, summery shakshuka!

School has started; the leaves are changing colours; you are no longer dripping with sweat in your un-air-conditioned apartment– fall is almost here. If you, like me, are desperately trying to hang onto every last ounce of summer that you possibly can—make this shakshuka. Not only is it super cheap and involve only basic ingredients that you most likely already have, but you can also give those fresh summery tomatoes one last hurrah before you are bombarded with everything apple and pumpkin.

Ingredients:
• 5 large tomatoes
• 2 large yellow onion
• 5 garlic cloves
• 2 bell peppers
• olive oil
• brown sugar
• cumin
• paprika
• cayenne pepper
• salt and pepper
• feta cheese
• 1 bunch of cilantro and/or parsley
• 6 eggs

What you should do with these delicious ingredients after the jump!

May

2

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img May 02, 201812:40 pmimg 1 Comments

yummy AND vegan!

Crisp on the outside and fluffy on the inside, falafel is arguably one of the best vegan meals. Though it is oftentimes served in a pita wrap or atop a bed of greens, these falafel balls are light enough that they can be eaten completely on their own, making for the perfect midnight snack.

Chickpea Falafel, adapted from Epicurious

INGREDIENTS

15 oz cans chickpeas
1/4 red onion
1 handful fresh parsley
1 handful fresh cilantro
4 cloves garlic
1 tsp salt
1/2 tsp cayenne
1 tsp cumin
1 tsp baking powder
1/2 cup flour
1/4 cup vegetable oil for frying

INSTRUCTIONS

Rinse and drain canned chickpeas.

Place the drained, uncooked chickpeas along with onions, parsley, cilantro, salt, cayenne, garlic, and cumin in a blender. Process until you have a chunky paste. Chunks add great texture but too many will keep the mixture from holding its shape!

Place the mixture in a bowl and sprinkle in the baking powder. Begin to add the flour, 2 Tbsp at a time, until the dough is cohesive enough to form a small ball.

Form the chickpea mixture into balls about the size of walnuts.

Heat oil in a deep pot and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown.

Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Serve with hummus, tahini, or yoghurt sauce on the side.

Image via Bwog Staff

Apr

30

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This is what you’ll be like after drinking this punch!

If you’re as tired of Beta’s jungle juice as the rest of us – be it how often they run out, its disappointing taste, or the fact that they still use vodka in 2018 (Grow up, guys. Come on.) – never fear. One of Bwog’s many talents, bested only by humor, is alcoholic debauchery (which, for the record, we do not condone for those underage readers). Bwog has the only punch recipe you’ll need and just in time for summer.

Ingredients

  • 1 bottle of flavored coconut, guava, or passion fruit Cruzan Rum (you can mix flavors, as well – don’t limit yourself)
  • Pineapple juice
  • Mango nectar
  • Orange juice
  • Sprite (optional, doesn’t really contribute anything. Just a matter of whether you like that slight tang.)
  • Grenadine syrup (also optional. Mostly for people who like to get fancy.)

Pour/mix rum into a large container, usually between a quarter to half of the container size, depending on how much liquor you want. You won’t be able to taste it anyway so it’s merely a matter of how lit you’re trying to get. Add pineapple juice. Bwog recommends this be the highest proportion of juice added. Mix the mango nectar in, followed by a few splashes of orange juice. Pour grenadine in for coloring or Sprite for an added crisp. Add a few orange slices if you’re into presentation or whatever – this isn’t Chopped. Serve chilled.

the only thing we drink anymore via Bwog Staffer

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