A College Girl's Guide to a Happy, Healthy Lifestyle!

Month: August 2017

The Weather is Weird, Sometimes | Fasolakia | Roasted Salmon | Apple Fennel Salsa | Radish, Watercress, and Basil Salad | One Cook, Two Books

Compared to yesterday, today’s weather was completely different. I’m not sure if it was because of a combination of the fans blowing throughout the house and the dismal, rainy outside, but lunch time today called for some sort of warm, comfort food.   My brother, […]

The Hottest Day of Vacation So Far | Spanish Style Gazpacho | One Cook, Two Books

Well my friends… This is it. Thursday, August 17th was the hottest day of the Summer so far. Or at least, that’s how it felt.   I’m guessing it’s because we have had guests over for the past week and we’ve been spending the majority […]

Dinner Party: Vegetarian Style! | Roasted Cauliflower and Cauliflower Leaves with Spices | Grated Beet, Carrot, Radish, And Avocado Salad with Tahini Dressing | Roasted Feta, Peppers, and Tomatoes | One Cook, Two Books

Another day, another successful dinner party.


My mom’s best friend is in town this week with her husband, so I thought I might as well break out the goods and cook them a feast! I wanted to try out some all vegetarian meals that all had different flavours just so show a bit of variety.


I have to say… Everything really worked out.


Roasted Cauliflower and Cauliflower Leaves with Spices

I started with the Roasted Cauliflower and Cauliflower Leaves with Spices. I was really excited for this one because we have had cauliflower sitting in our refrigerator for days, so this gave me the opportunity to use it up! Mina explained to either cut into slices, or try and create cauliflower steaks. I tried for the steaks, something I really love, but found that the head of cauliflower itself was not shaped in a way that made steaks successful.


Either way, I was a bit nervous about the spices. Last time I had fennel seed — which was when I was like… fifteen years old — I didn’t like it much because it tasted like licorice. I was also nervous about the amount of hot pepper flakes it called for. Either way, I bit the bullet and followed the recipe.

I could not be more happy that I did because, honestly, this was the best roasted cauliflower I’ve ever made. It was crispy and flavorful, and had just the right kick from the pepper flakes.

It was a success.


Grated Beet, Carrot, Radish, And Avocado Salad with Tahini Dressing

Next came the Grated Beet, Carrot, Radish, And Avocado Salad. This was a fun one for me because not only have I not cooked with beets in about a year, but I’ve never cooked with daikon radishes either. 20 minutes, and about 7 cups of shredded vegetables later, I had the salad ready. But what about the dressing?


I did the Tahini Dressing. I love “finishing things up,” and ended up finishing up our huge jar of tahini to make this recipe. I did not get the full amount of tahini needed so only made about 75% of the dressing, but it still tasted very good with the salad. I see how the entire recipe would have worked great, though.


The recipe called for mixing the avocado in with the salad, but I couldn’t bring myself to do it. I just placed the avocado on top because it looked. So. Pretty.

And then after my pictures I put a plate of more avocado besides the salad so anyone who wanted some could add it to their salad. Very simple.


It was a good salad. Don’t get me wrong. I’m just not usually one for everything being shredded up and raw. I’m more of a leafy salad person. But hey, this still worked great, and the dressing paired wonderfully with the salad itself.


Roasted Feta, Peppers, and Tomatoes

Last, but certainly not least…


The Roasted Feta, Peppers, and Tomatoes.


I was really scared for this one because I had to buy Anaheim peppers. I was so scared, in fact, that I only made half the recipe. It was when I got home, and found out that Anaheim peppers are not spicy peppers, that I internally cursed myself.


But I made do with what I had.


I used a delicious heirloom tomato for the tomatoes, and some high quality feta from the local Greek market. Doused the babies in a ton of oil, then threw them into the oven.


They turned out spectacular.

Seriously. I think I had three of the six I made. My dad, the Greek one, did not even get a chance to try these peppers because they were devoured so fast. We loved it so much that we are already planning on making them again next week!

All in all, today’s recipes turned out to be a lovely success. Everyone loved everything. The only leftovers we had was the salad, and I already know that we plan on eating that tomorrow with our lunch.

Everything worked out perfectly.

The First was Burnt, the Second was Underdone | Tah-Dig with Pistachios, Apricots, and Caramelized Onions | One Cook, Two Books

Remember back when I made Mina Stone’s Potato Tah-Dig and failed miserably because I forgot I was cooking it and burned the entire potato bottom? Well, I told myself that today when I tried to cook her Tah-Dig with Pistachios, Apricots, and Caramelized Onions that […]

I Think My Taste Buds are Changing | Spicy Chickpea Stew | One Cook, Two Books

One of two things is going one. One: Crushed Red Pepper Flakes, one ingredient that I use very sparingly, is not as spicy as it used to be. Two: Crushed Red Pepper Flakes are no longer as spicy because I am more accustomed to spicy […]

RECIPE | S’Mores Bites | Happy National S’Mores Day!

Ah, S’mores. Along with watermelon, ice cream, and BBQ, S’mores is (are?) a summer staple. What better day to make them then on National S’mores Day? Who even comes up with these holidays?


If you haven’t heard of s’mores, then I am very sorry. Hopefully after reading this post you will feel the need to create a campfire, roast some marshmallows, and dig into some of these delicious, sweet, sandwiches!


Before we get into the recipe, let’s have a little talk. Who even created s’mores?


S’MORES: A Brief History

There were a few items in particular that came before s’mores, but were very similar. The first precursor is Victorian-era Funeral Cakes. These were specifically prepared upon the death of loved ones, and sometimes consisted of chocolate and marshmallow. Besides the cakes, Mallomars (picture a s’more in cookie form) were created in 1913. Following that was the creation of Moonpies.


1927 marks the year of the invention of S’mores. They were featured in the Girl Scout guidebook “Tramping and Trailing with the Girl Scouts,” a book that would give advice on how to be a proper girlscout. At the time, this delicious treat was called “Some More” and was continuously being called that until at least 1971.


I wonder who changed it to the official “S’mores” name…



If you were to see my pinterest, you would see one board in particular that I hold near and dear in my heart. I created this board to specifically house recipes, from all over the world wide web, that focus on S’mores, Doughnuts, and Hot Chocolate.


Those are my three guilty pleasures.


Being National S’mores Day, I decided to take this opportunity to follow along with one of the recipes on that board!


I followed along with The First Year’s S’mores Bites recipe for one batch of s’mores, but for the second I decided to change up the ingredients a little bit to see how they would differ from one another.


How do our recipes differ?


For my version of the recipe I opted to use MI-DEL 100% Whole Wheat Honey Grahams. I also used Dandies All Natural marshmallows, which happen to be vegetarian (applause) and Endangered Species Chocolate. What’s awesome about this chocolate is that 10% of net profits are donated to nonprofit partners that protect and preserve wildlife. How cool is that?


Anyways, onto the s’mores bites!

So here we have two different types of S’mores Bites. We have the original recipe, and my version with different ingredients.


Both won for different reasons.


As you can see, the vegetarian marshmallows really did not expand and toast up in the oven the way the original recipe bites did. It was quite unfortunate. The marshmallows from the original recipe, on the other hand, expanded, toasted, and were incredibly oozy and gooey when biting into them.

Seriously. Look at that marshmallow string. You won’t get that from the vegetarian marshmallows.


Other than that, I think that it was a great choice to use MI-DEL’s honey grahams and the Endangered Species Chocolate. Less chocolate was needed (the pieces were smaller) but there was a deeper chocolate flavour. And they were much more melty. The graham crackers also had a toastier flavour, and were also a bit salty in flavour. It created a kind of sweet-and-salty thing going on, which is something that I love!


So if I were to do this all over again, I would use MI-DEL’s graham crackers, Endangered Species Chocolate, and a regular non-vegetarian marshmallow.


That would create the ultimate s’mores bite.


Seriously, this was a delicious recipe to get to make for National S’mores day. I can’t wait to try out another recipe. Thank you, The First Year, for sharing such a wonderful recipe!


I also decided to record this experience and post it to Youtube. Feel free to check out the video!

(Find the original recipe here)