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

Tag: cook through

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 […]

Soup’s On! | Red Lentil Soup with Cumin and Lime | One Cook, Two Books

Note: the events discussed in this post occurred Tuesday, August 1st. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!

 

If you were only allowed to eat one type of food for the rest of your life, what would it be? Sandwiches? Salad? Soup?

 

If I had to choose, I would answer soup without any doubt in my mind. Soup is, and most likely forever will be, my favourite food in existence. It is so versatile! As of late, my favourite has been creamy soups. I love not only the uniform flavour, but the smooth texture as well. When I found that Mina Stone had this healthy staple in her book, I was more than thrilled to recreate it myself.

 

Red lentils, yes? Then why is it that every time I cook red lentils…

… they come out yellow?

Seriously! They started orange but with the smallest amount of turmeric turned yellow in colour. It’s not that big of an issue, but it seems to be a constant curve ball thrown at me. Maybe it’s my tumeric that I have… hm…

 

Well, either way, this was a lovely recipe. I was nervous about the jalapeno, though it added just the right peppery flavour without too much heat. The cilantro added a lovely freshness as well. Of the entire dish, my favourite part was definitely the lime juice.

 

I don’t recall ever having lime in soup before, so it was nice to try something new. It added such a great tartness that the dish needed, though the soup also tasted fine just without it.

 

My dad was obsessed with this recipe. He questioned why we “don’t make things like this enough,” so I guess I’ll be making this soup more often!

Sometimes My Meals Truly Come Out Perfect | Smokey Spiced Chicken Kebabs | Raw Corn Salad with Toasted Almonds and Lime | One Cook, Two Books

Note: the events discussed in this post occurred Monday, August 31st. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!   It is rare that I can […]

A Lesson I Still Have Yet to Learn… And that Gross Looking Food Doesn’t Have to Taste Gross | Aginares Me Araka | One Cook, Two Books

Note: the events discussed in this post occurred Thursday, July 27. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!   There is one continuous struggle I […]

I tried to Be Gluten Free but then This Recipe Came into My Life | Egg Noodles with Garlic, Chili, Lemon Zest, and Parsley | One Cook, Two Books

I tried to Be Gluten Free but then This Recipe Came into My Life | Egg Noodles with Garlic, Chili, Lemon Zest, and Parsley | One Cook, Two Books

Note: the events discussed in this post occurred Wednesday, July 26. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!

 

I started to watch a documentary a few days ago called What’s With Wheat? The documentary went back into the history of wheat, how it has changed genetically, the health effects of modern wheat, etc… It was really interesting!

 

…But I love pasta too much to ever cut wheat out of my diet entirely. Even so, I decided that last week I was going to attempt to go Gluten Free for just seven days and monitor the health effects it had on my body. Surprisingly enough, it went rather well. But that’s a story for a different day, folks!

 

I was a little taken aback when I realized I planned a pasta dish on the week I was supposed to be gluten free. I needed to work on being more flexible with my schedule, something I really struggle with. No matter how much I did not want to, I would go with the flow and make the pasta dish. So, lo and behold, I made Mina Stone’s Egg Noodles with Garlic, Chili, Lemon Zest, and Parsley.

 

STORY TIME!

 

I’m a pasta girl. Always have been, always will be. It’s got a special place in my heart, y’know? I remember as a kid that any time I went out to dinner with my family, spaghetti and meatballs would be my food choice.

 

Seriously. Always.

 

So creating a pasta dish that did not involve meat, red sauce, or any sauce in particular? I was honestly a bit skeptical.

It turns out that this dish is now one of my all-time favourite pasta dishes.

Better than shrimp scampi. Better than chicken parm. Better than pasta with alfredo sauce.

 

Like many of Mina’s recipes, the ingredients are minimal. In spite of that, the ingredients she chooses to put together create such an exquisite mesh of flavours. This recipe is definitely one of my favourites thus far.

I Used to be Afraid of Parsley | Herb Salad with Feta and Toasted Almonds | One Cook, Two Books

Note: the events discussed in this post occurred Tuesday, July 25. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!   As with many of the lovely […]