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

Tag: dinner

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.

Mistakes Happen | Tah-Dig with Potato Crust | Red Cabbage, Pistachio, and Mint | One Cook, Two Books

Note: the events discussed in this post occurred Wednesday, August 2nd. 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 are some days that just don’t happen to go right. Maybe one day you break something. Maybe one day you lose something. Maybe one day you burn something.


Or a lot of things.


That was my day today.


I believe I went into today’s dinner a bit overconfident after my amazing Chicken Kebabs and Corn Salad that I made a few nights prior. Making Mina Stone’s Tah-Dig with Potato Crust and Red Cabbage, Pistachio, and Mint salad were tasks that I took for granted. In the process of making these dishes I not only failed with the tah-dig “flip” (I shall explain, I promise) but also failed at monitoring some simple ingredients.


Let us begin with the Tah-Dig. What is that exactly? Sometimes called “Persian Stuck Pot Rice”, this dish involves frying parboiled basmati rice to the bottom of a pan while continuing to took the rest of the rice all the way through. In the end, you flip the dish over on a plate which makes the fried side face up. In Mina Stone’s recipe, there is a potato crust on top of the rice. Sounds delicious, right?

Well, it was. Besides the fact that I forgot that I was cooking it and burnt most of the potato to a crisp. I believe I forgot about it while shelling pistachios for the Red Cabbage salad. I failed with this dish a second time when it came to flipping it over. I wasn’t too upset with this one, though, because Mina warned that it does not always work out. I was just bummed that I burnt it more than anything.

Oh, while I was focussed so much on trying to figure out some way to fix this unfixable problem… I was burning the pistachios that I had been toasting for the salad.


So then I had to retoast those as well.

Flavorwise, the Tah-Dig was still very yummy. It was a little extra toasty in some places, but I was able to pick around any super toasty areas. My dad actually loved the burnt stuff, so we saved that all for him.


The salad was nice as well. It was a little plain for my liking and I felt it could have used a little more pistachios (because who doesn’t think that about pistachios?) but all in all it was satisfying. I ended up finishing it the next day.


It was a stressful dinner to make. The end result ended up alright, though I know I could have done better. Next time I cook I will definitely have to focus more!


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 […]