Search Results for: cooking with bwog

May

2

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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

Apr

30

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I’ve said it before and I’ll say it again– eggs are amazing little self-contained ovoids of golden glory. Plus, they’re cheap and versatile. So, on a weekly basis, the number of eggs I consume would boggle your mind. A lot of people I know hate eggs, BUT that is only because they don’t know their preferred cooking method. Ya see, you got sunny-side up, scrambled, poached, over-easy, over-medium, and over-hard (to be honest, I don’t really understand the appeal of this last one). We’re going to start off with an easy one: the omelet. The only thing you have to remember about cooking your omelet is that nice and slow wins the race. It will keep your eggs light and fluffy, rather than flat and burned. 

This Bwogger eats this veggie-cream cheese on the reg.

Alright, first things first: whisk together some eggs (about 2-3) with a few splashes of milk, a few grinds of salt, and some cracks of pepper. Heat up a large/medium cast iron skillet and oil the pan with butter or olive oil. Keep the heat to medium-low and have patience. Add whatever fillings you want to the egg-milk mixture (minus additionally dairy products or avocado). Pour egg-filling into the pan. Let the mixture set a little bit and then, using a fork, lift the edges of the egg pancake and tilt the pan, letting uncooked juices run to the edges. Do this a few different times, until the omelet is light and fluffy. Add cheese, avocado (basically anything that melts or is really soft) on top of the omelet and let it heat up. Fold one side of the omelet over the other and flip your omelet for good measure. Then top with more salt and pepper and enjoy.

Here are a few different combinations that I love:

Roasted Veggies with Cream Cheese

Cheddar Cheese and Veggie Omelet with Black Beans, Potatoes, Salsa and Avocado

Asparagus, Caramelized Onion and Goat Cheese

Bacon, Chive, and Cheddar

Image Via Bwog Staffer.

Apr

26

img April 26, 201811:45 amimg 0 Comments

Cara’s blue and white plates return

If you’ve made the splurge on ~real maple syrup~ and not just the Log Cabin sticky goo, this is a perfect way to justify it– using it in a delicious, healthy dinner! The proportions listed for the sauce is a pretty rough estimate– taste away and see whether you want it sweeter/spicier/etc. 
Maple Soy Tofu, adapted from Bon Appetit

Ingredients

1 12-oz. block firm tofu
1/3 cup low-sodium soy sauce
1/4 cup pure maple syrup
3 Tbsp. unseasoned rice vinegar
½ tsp. crushed red pepper flakes
1 ½” piece ginger, very thinly sliced
A splash of sesame oil
Juice of half a lime
½ cup vegetable or canola oil.
Sliced scallions and steamed rice (for serving)

Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into cubes.

Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, sesame oil, lime juice, and ginger in a small bowl.

Heat oil in a large nonstick skillet over medium-high. When oil is rippling across the surface, carefully add tofu so it doesn’t splash. Cook, undisturbed, until very crisp and dark brown underneath, 3–4 minutes. Carefully turn and repeat on opposite side. Holding tofu back with a spatula or slotted spoon, pour out oil into a small bowl.DO NOT POUR OIL DOWN THE DRAIN! I REPEAT, DO NOT POUR THE OIL DOWN THE DRAIN or you’ll ruin your sink!

With that aside, return the skillet to medium-high heat and add soy sauce mixture. Cook, reducing heat to medium until glaze is thick enough to coat a spoon, about 4 minutes.

Serve over rice and sprinkle with scallions! Look at you, you god/goddess of health!

procrastinate on your finals and make this via Bwogger Cara

Apr

23

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Oh, Prezbo– it’s finally here. Spring is in the air and I am throwing up my arms and pretending that finals aren’t right around the corner. In my typical fashion, I have been off enjoying the weather and good food– like this veggie stir fry– rather than doing actual work. Please procrastinate with me and enjoy a simple, home-cooked meal– taking comfort in the fact it that costs basically nothing, while still managing to taste delicious.

Put an egg on it!

Veggie Stir Fry
INGREDIENTS
Sesame oil
Miso (not necessary, but a nice touch)
Honey or brown sugar
Soy Sauce
Chili Flakes
Water or broth
Ginger, minced (about a knob)
Whatever vegetables you have on hand, bite size pieces (I used broccoli, kale, bell peppers and snow peas)
Rice, cooked (use your leftovers)
Eggs or cooked tofu

DIRECTIONS
Heat up a large skillet with oil, soy sauce, miso, sweetener, chili flakes and water/broth. I use about a 1-1-1 ratio with the oil, miso and sweetener and then add in the soy sauce, chili flakes and water/broth to taste. (The great thing about this recipe is that it’s super easy to adjust the flavors. Fry your minced ginger until sizzling and then add your vegetables.) Cook until tender. Add the rice to reheat and meld all of the flavors together. Top with a fried egg and your other favorite toppings– like sriracha and kimchi.

*I would just like to take a moment to give a shout-out to the humble egg. It goes with basically anything and is a super easy way to amp up your protein intake without spending a ton of money. Plus, it’s just delicious– especially when you get that golden runny yolk that just makes everything so creamy.

Image via Bwog Staff.

Apr

18

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Better than the famed Diana oatmeal!

I’m just gonna go ahead and say it: the Quaker oatmeal cups are not that good. Once you taste this creamy, thick oatmeal, you will not want to go back to your sad microwaved cup of watery sugar. It’s easier, more cost-effective, and you can customize it with whatever toppings you have on hand. 

Recipe:

You can make it in any quantity—I recommend making lots then storing for reheating—and all you need are oats and liquid in a 1:2 ratio. For your liquid component, you can use cream or whole milk if you want a richer flavor, dairy milk substitute, or water.

Add oats and liquids to medium size saucepan on medium heat. Allow to come to a low boil, then turn heat down low. Start stirring—this is the tiring part of the recipe, but you must keep stirring while the oats break down slowly or they’ll stick to the bottom of the pan and burn! If it starts looking gummy, add more liquid. This recipe is all about patience—it won’t turn into the oatmeal we know and love for at least 10 minutes. So keep stirring the oats on low heat until the oats are totally soft and thick. Be sure to taste to make sure it isn’t crunchy or chewy!
Then serve immediately topping with whatever you have on hand. If you eat dairy, add a huge pat of butter to your bowl and stir it in until it melts. Here’s a list of our favorite toppings:
Maple syrup
Butter Fresh berries
Fruit compote (using CWB’s recipe!)
Brown sugar
Sliced nuts
Nutella (trust me)
Cinnamon
Apples

Enjoy!

Photo via Bwogger Cara

Apr

16

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C’mon, Mother Nature– where did that beautiful Saturday sunshine go??? To chase away those cloudy-day blues, whip up this super easy chocolate-tahini tart with sea salt from (yep, you guessed it) Alison Roman’s Dining In cookbook. It takes practically no time to prepare and sounds really sophisticated. Plus, you know, it’s DIVINE! Feel free to sub out the tahini with some other nut or seed butter- we know it’d be good with some classic Jif peanut butter, too.

Chocolate Tahini Tart with Salt from Alison Roman’s Dining In

It’s so glossy, it should be criminal!

The Crust
Ingredients

¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ cup confectioners’ sugar
½ tsp salt
½ cup unsalted butter, melted

Directions
Preheat the oven to 350℉.
Combine the dry ingredients in a medium bowl.
Drizzle in melted butter and mix until combined (it should look like playdoh- do as you will).
Evenly press into a 9-inch tart/cake (just round!) pan.
Bake for 15-20 minutes, until crust is firm and opaque. Let cool. Meanwhile…

The Filling
Ingredients
10 oz bittersweet chocolate, broken into pieces (whether they be morsels, chips or squares, it doesn’t matter)
⅔ cup tahini/almond butter/peanut butter/any kind of nut or seed butter
Pinch of kosher salt
1 cup heavy cream
¼ cup honey
Flaky sea salt (not too coarse!) or any other kind of crunchy topping that you desire

Directions
Combine chocolate, tahini and salt in a medium bowl.
Heat the cream and honey in a small saucepan until simmering (do not let it boil!) and then pour it over the chocolate-tahini-salt mixture.
Using a spoon/spatula, blend until everything is well mixed, melted, and shiny.
Pour the filling into the prepared pie crust and smooth the top. Sprinkle with flaky sea salt or other desired toppings.
Let this sit in the refrigerator for 30 minutes, or until the filling has settled.

Images via Bwog Staff

Apr

12

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I don’t eat soup, but if I did, it’d be this one!

Delicious and versatile, butternut squash is one of Bwog’s favorite vegetables, not to mention one of the easiest to prepare. Though it may be getting warmer out, you can never go wrong with a spicy soup. This silky-smooth, vegetarian soup can be served both hot and cold, making for a perfect weeknight meal.

Spiced Butternut Squash Soup (adapted from Food & Wine)

Ingredients

1 medium onion, coarsely chopped
1½ tablespoons extra-virgin olive oil
Coarse salt
1 medium sized butternut squash—peeled, seeded and cut into cubes (alternatively, you can purchase already pre-cut cubes of butternut squash)
2 tablespoons tomato paste
4 cups water
½ cup coconut milk
Ginger
Harissa
Any spices that you have on hand (for example cumin, turmeric, or nutmeg)

Directions

In a large pot, toss the onion with the olive oil and 1 teaspoon of salt. Cover and cook over low heat, stirring occasionally until the onion is very soft.

Stir in the squash, cover with a lid and cook for 20 minutes.

Add the tomato paste, 1 teaspoon of the spice blend and the water to the pot and bring to a boil. Reduce the heat and simmer until the squash is tender, 20 minutes. Let cool.

Puree the soup in a blender until smooth. Add the coconut milk, ginger and 1 teaspoon of harissa.

Finally, season with salt and black pepper and garnish with fresh chives or chopped parsley.

Apr

9

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As you might’ve guessed, Cooking With Bwog is a huge fan of all things Alison Roman. Her recipes are easy, adaptable and consist of available, everyday ingredients– ideal for a college student juggling classes, clubs, housing and all the other chaos. So, check out this Honey-Yogurt Pound Cake with Raspberries from Dining In! It’s indestructible, so there’s no way you can mess it up.

Super spongey and perfect for spring picnics in Riverside!

Honey-Yogurt Pound Cake with Raspberries
adapted from Alison Roman’s Dining In

Ingredients
Softened butter, for the pan
1 ½ cups all-purpose flour
2 tsp baking powder
1 tsp kosher salt
½ cup white sugar
¼ cup honey
¾ cup full-fat Greek yogurt (or sour cream)
⅓ cup vegetable oil (or grapeseed or canola)
2 eggs
2 cups fresh berries (could use frozen, too)

Directions
Preheat oven to 350℉
Grease a loaf pan with softened butter.
In medium bowl, mix flour, baking powder and salt together.
In a large bowl, whisk together the sugar, honey, yogurt, oil and eggs. Gently fold in the flour mixture, taking care not to overmix. Then, add in the berries (Bwog opted for the original raspberries).
Flatten and smooth the top of the batter with a spatula.
Bake for 60-70 minutes (rotating halfway through the cooking time) until the cake is golden brown and springs back when pressed in the center.
Cool completely! before removing it from the pan.

Image via Bwog Staff

Apr

4

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If you follow Cara on social media you’re already sick of this photo!

What could make a brownie more special? How about putting it in a flourless cake form and covering it with creamy frosting? That’s what we are thinking. Here’s a super easy, Passover friendly recipe that will disappear from your kitchen in 24 hours.

Fallen Chocolate Cake (adapted from Bon Appetit)

Ingredients
½ cup (1 stick) unsalted butter, cut into 1” pieces, plus more, room temperature, for pan
¾ cup plus 2 Tbsp. sugar, divided, plus more for pan
10 ounces semisweet or bittersweet chocolate (61%–72% cacao), coarsely chopped
2 tablespoon vegetable oil
6 large eggs
2 tablespoon natural unsweetened cocoa powder
1 teaspoon vanilla extract
¾ teaspoon kosher salt
Topping (optional)
1 cup chilled heavy cream
½ cup mascarpone
3 tablespoon powdered sugar

Preheat oven to 350°.

Lightly butter springform pan and dust with sugar, tapping out any excess.

Combine chocolate, oil, and ½ cup butter in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until melted. Remove bowl from saucepan.

Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, ¼ cup sugar, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well.

Got cake?

Apr

2

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Spring! Sprang! Sprung! Now that it’s Spring (?), at least for now, dive into this dreamy, moist-af Lemon Velvet Cake with Bright Buttercream Frosting. Take a slice (or ten) to Riverside Park and bask in the glorious sunshine. 

Lemon Velvet Dream – a taste of heaven!

Lemon Velvet Cake
Ingredients
1 ¼ cups all purpose flour
1 ½ cups cake flour (or more all purpose flour)
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 ½ cups white sugar (scant)
⅔ cup melted butter
⅓ cup softened butter
3 tsp extract (At least one teaspoon of vanilla extract, but the other two teaspoons could be almond or lemon extract; if not using lemon extract, be sure to add a few tablespoons of fresh lemon juice)
3 large eggs
1 ½ cups of buttermilk (whole milk with 3 TB lemon juice can also be substituted)
Zest of two small, or one large, lemons

yum after the jump

Mar

29

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With all of the holidays fast approaching, Bwog is classin’ it up for this week’s main course. On the menu for today is Miso-Dijon Oven-Baked Salmon with all of the roasted veggies on the side. As for roasting veggies, start with a base of olive oil, salt and pepper, then add whatever other spices you like. Sesame-cinnamon, maple syrup-chili flakes, rosemary-thyme: the possibilities are endless.

The flakiest fillet!

INGREDIENTS serves 4 Miso-Dijon Dressing adapted from Bon Appetit
1 lb salmon fillets (boneless, skin-on)
Olive oil
Salt and pepper
2 TB dijon mustard
2 TB miso
1 TB maple syrup
4 tsp vinegar

DIRECTIONS
Preheat oven to 300℉.
Line baking sheet with salmon. Rub with olive oil and season with salt and pepper.
Bake for 12-16 minutes, until salmon is opaque and firm in the middle.
While salmon is cooking, whisk together the remaining ingredients (adjusting amounts to taste).
Once salmon is thoroughly cooked, let sit for a couple of minutes to rest. Then, lather fillet with dressing and serve with roasted vegetables.

Image via Bwog Staff

Mar

27

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This Bwogger has held the Nutella Stuffed-Browned Butter- Chocolate Chunk- Sea Salt Cookies near and dear to her heart for a very long time. They have made grown adults cry tears of joy, resulted in ceasefires and calmed the most rowdy of small gremlins (aka the children I babysit). These are THE cookies for every occasion.

Nutella Bomb Cookies lookin’ mighty fine

INGREDIENTS makes about 16-18 cookies
at least ½ cup nutella
8 oz butter
1 cup white sugar
1 cup brown sugar
3 TB vanilla extract
2 eggs
2 ½ cups all purpose flour
1 ½ tsp baking soda
1 tsp kosher salt
8-12 oz chopped chocolate (I prefer dark/semi-sweet, but whatever floats your boat)
Coarse sea salt

yum after the jump

Mar

21

img March 21, 201811:04 amimg 0 Comments

You are beautiful, in every single way…

Looking for a way to one-up your friend that studied abroad in Rome and won’t stop talking about how good the carbonara was? Here’s a healthier twist on the classic comfort dish that can also be tweaked for vegetarians and vegans. I cooked this over break and it was so delicious that I lost all my dignity and started eating the sauce straight from the blender with a spoon.

Butternut Squash Carbonara (adapted from Alison Roman)

Ingredients
2 tablespoons olive oil
1/4 cup pancetta (Italian bacon), chopped OR shiitake mushrooms, chopped
1 tablespoon finely chopped fresh sage
About half a butternut squash, peeled, seeded, cut into ½” pieces (about 3 cups)
1 small onion, chopped
2 cloves garlic chopped
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken OR vegetable broth
12 oz. fettucine or linguine
¼ cup finely grated Pecorino, plus shaved for serving– Optional

Heat oil in a large skillet over medium-high heat. Add pancetta or mushrooms, reduce heat to medium, and cook, stirring occasionally, until crisp, 8–10 minutes. Add sage and toss to coat. Using a slotted spoon, transfer pancetta and sage to a small bowl; set aside.

Add squash, onion, and garlic to skillet; season with salt and pepper and cook, stirring occasionally, until onion is translucent, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15–20 minutes. Pour into blender and puree until smooth; season with salt and pepper. Add cheese, blend again until combined in a creamy sauce. Taste it, make sure the ratios of salt, pepper, cheese, and sage are to your liking, and adjust as necessary. Pour over cooked pasta and add reserved pancetta and sage.To serve, add more shaved cheese and crumbled sage.

Photo via Bwogger Cara

Mar

19

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Cheesy, gooey deliciousness!

Welcome back to reality, Bwoggers. Well, I’m sure some of you went to warm and sunny places like Cancun or the Bahamas over break, but sadly, spring has not yet graced New York City. So, to keep yourself nice and toasty this week, consider making some gooey, cheesy, just damn delicious Eggplant Parmesan.

INGREDIENTS
~3 Italian eggplant, sliced into medium sized rounds and scored on both sides
Olive oil
2 eggs
Panko bread crumbs
Salt and pepper
Italian seasoning (i.e. oregano, basil, garlic powder, chili flakes, salt and pepper)
Mozzarella and parmesan cheese combination (1-2 bags, according to your cheese dependency)
1 jar of your favorite pasta sauce

yum after the jump

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