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

Tag: cook through

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 […]

I Made the Perfect Outdoor Dinner Indoors | “Grilled” Whole Fish – Greek Style | Latholemono | Heirloom Tomatoes with Feta and Mint | One Cook, Two Books

Not every Summer  day can be warm and sunny. Some days have to be rainy too!

 

I planned two lovely recipes to make today in hopes that it would be another warm evening, but the weather decided to change yesterday. Today, like the rest of the upcoming week, is supposed to be in the 70s and cloudy. That’s not quite optimal for eating outside late at night, but I guess I have to work with what I have been given!

 

Tonight I made three of Mina Stone’s recipes:

 

“Grilled” Whole Fish – Greek Style

Latholemono (Olive Oil and Lemon Dressing)

Heirloom Tomatoes with Feta and Mint

 

I think one thing in particular that I really enjoyed about these recipes were how they didn’t take much time to make when made all together. All of the recipes synced perfectly and ended up finishing around the same time!

 

I started with the fish.

I have NEVER cooked something like this before in my life, let alone even held a whole fish. The local fishmonger was a lot of help with both picking a fish and even gave me some advice for future recipes. Though the recipe called for the spine to be taken out later, he asked if I just wanted it done now. Because this was the first time I was going to be making a whole fish, I opted for him to just do it for me… Ease me into the process of whole fish cooking!

 

Mind you, I also realized that I messed up. Big time. The recipe called for one fish per person…

 

…but I only bought one fish.

 

To split between four people.

 

Luckily enough we had some Codd in our freezer, so we pulled that out and seasoned it the same way we did the whole fish.

As the whole fish went to the broiler, I made the Latholemono sauce. It was a very simple seasoned lemon olive oil. I actually made a little more than what the recipe called for because my father just made fresh bread and I knew we would need some extra for dipping when the time came!

Finished the sauce. Flipped the fish. Time to begin the tomatoes!

 

I was very excited for this dish, and have been since I saw the picture in the cook book. The tomatoes look so simple, yet when looking at the ingredients I knew that they were going to be packed with enormous flavour.

 

And I was right. They sure were.

I set up all of the dishes on our small kitchen table. It was like having an indoor garden party! I automatically started eating the tomato dish because that was what I was most anxiously waiting for. Boy, I’m glad I started with that. The brine from the feta and the olives really complimented the tang from the micro greens, and by having only fresh ingredients the taste of the olive oil really stood out.

That’s always super important. If you spend a lot of money on a good olive oil, you want to be able to taste that olive oil in your dishes. I sure did in this one!

I think I also lucked out with the fish. We split the whole fish into four pieces and filled the rest of our plates with Codd. Everyone at the table seemed to have quite a lot of bones in their fish… yet somehow I had only one.

 

I think it was karma giving me luck for cooking dinner.

 

And I’ll accept that.

 

So the dreary, cold, rainy day turned out to be a wonderful indoor experience. The combination of the weather with the comfort of being in close quarters was the perfect atmosphere.

 

Honestly… I kind of hope it’s going to be the same tomorrow when I cook soup, the most comforting food there is!

I Am Not a Three Helping Girl, But Today I Was. | Kokkinisto | One Cook, Two Books

I was so incredibly excited with the outcome of this dish that I got mad my boyfriend wasn’t here to share it with me.   Food is kind of a big deal for me, but never so much that I was upset for not being […]