tag:blogger.com,1999:blog-72907647460159273572024-03-04T20:35:23.956-08:00Vassar CooksVC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-7290764746015927357.post-4067368228026190172010-01-19T06:41:00.000-08:002010-01-19T06:45:43.137-08:00Good StuffThese are some blogs we follow daily (or, well, whenever we don't have 50-pagers hanging over our heads):<br /><br /><a href="http://meghantelpnerblog.com/">Making Love in the Kitchen</a><br /><a href="http://branappetit.wordpress.com/"><br />BranAppetit</a><br /><br /><a href="http://zestycook.com/">Zesty Cook</a><br /><a href="http://simplyrecipes.com/"><br />Simply Recipes</a><br /><a href="http://www.recipegirl.com/"><br />Recipe Girl</a>VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0tag:blogger.com,1999:blog-7290764746015927357.post-49158722127673500812010-01-19T06:40:00.001-08:002010-01-19T06:41:09.270-08:00Canned Tuna with PeasSubmitted by soroberts:<br /><br />Ingredients:<br /><ul><li>Splash olive oil</li><li>Can of tuna</li><li>Splash tomato sauce (pasta sauce is fine)</li><li>Dash curry powder</li><li>Dash salt</li><li> Dash pepper</li><li>1 squeeze of mustard</li><li>Big dash oregano</li><li>1/4 red onion, diced</li><li>1/2c frozen peas</li></ul>Directions:<br /><ol><li>Heat olive oil in pan and add onion. Sautee until the onion starts to turn translucent and add everything but the tuna.<br /></li><li>Once that's all nice and hot, mash the tuna up a bit, add it and cook for a few more minutes or until the tuna has heated up and absorbed the flavors. Voila!</li></ol>VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0tag:blogger.com,1999:blog-7290764746015927357.post-28778158554484783132010-01-19T06:35:00.000-08:002010-01-19T06:40:04.339-08:00Ricey Puddin'Submitted by soroberts:<br /><br />"<span style="font-style: italic;">Let's say you got some Chinese food. Great! But you have crappy Chinese takeout rice that is not so great. Well, you can make ricey puddin' with it! This recipe is easily generalizable, but the units used will assume you have the amount of rice that comes in a Chinese takeout container.</span>"<br /><br />Ingredients:<br />~ Puddin' Base ~<br /><ul><li>Milk (twice as much as rice)</li><li>Rice (from crappy takeout place)</li><li>Sugar of any kind, 3/4c. If you use maple syrup, 1/2c. This is highly recommended.</li></ul><br />~ Recommended Extras ~<br /><ul><li> 1 egg (optional; will make the pudding thicker)</li><li>1/2-1c raisins (optional; will make pudding more delicious)</li><li>Rum (optional; will make raisins and pudding more delicious)</li><li>Vanilla (small splash; to taste)</li><li> Nutmeg (small dash; to taste)</li><li>Cloves (small dash; to taste)</li><li>Ginger (small dash; to taste)</li><li>Cinnamon (big dash; to taste)</li></ul><br />Directions:<br /><ol><li>Put milk, sugar and rice in a BIG pot. The more surface area the milk has, the better! Heat this concoction and get to work on your extras.</li><li> Put raisins in a bowl, pour enough rum in there to cover them, and stick in the microwave for 1 minute. Take the raisins out and let them sit. In a few minutes, for extra-plump raisins, repeat this process once they start to cool off. (If you don't like the taste of rum and want plump delicious raisins anyway, use water.)</li><li> Is the milk boiling yet? Give it a stir. Keep an eye on the milk so it doesn't form a gross skin. Nobody wants that.</li><li>Dash spices in there as desired; there are some recommended ones above.</li><li>Once the milk really starts to boil, stir it near-constantly, making sure to scrape the bottom of the pot. If you don't, milk will burn on down there and whoever's on dish duty will <i>hate you.</i> Add raisins if you have 'em; an extra splash of rum in the pudding won't hurt, either, if you are fond of the flavor.</li><li> After a while, the milk will stop making real bubbles and will start making craters. If you are choosing to use an egg, crack it directly in there and stir it up really fast. You should notice the pudding getting a little thicker all of a sudden. If you are not using an egg, skip this step completely; once the pudding starts making craters it is done.</li><li> Remove from heat and stir for a little while longer; it's still too hot to eat and you might as well help some of that water vapor escape. Once it's been sitting and you've been stirring it for a little while, you should notice that when you scrape the spoon or whatever along the bottom of the pot, it leaves a clear path that doesn't fill immediately. HOORAY! Pudding achieved!</li><li> NOM. Get housemates to do dishes.</li></ol>VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0tag:blogger.com,1999:blog-7290764746015927357.post-2686698200016621762010-01-19T06:33:00.001-08:002010-01-19T06:35:21.653-08:00Everyone Loves Quesadillasniclark submitted the following:<br /><br /><div>Ingredients:</div> <ul><li>flour tortillas (one per quesadilla)</li><li>avocados (1/2 to 1 per quesadilla)</li><li>cheese, grated or cut into small cubes (we used sharp cheddar cheese because that's what we had on hand, but many cheeses would work just as well)</li><li>a wee bit of butter (optional)</li><li>garlic powder</li><li>onion powder</li><li>cinnamon</li><li>balsamic vinegar</li><li>lemon juice (optional)</li></ul> <div><br /></div><div>Directions:<br /></div><div><ol><li>In a small bowl, mash up the avocado. Mix in equal parts garlic powder, onion powder, and cinnamon (a pretty heavy dash of each), a splash or two of balsamic vinegar (a little goes a very long way), and a small splash of lemon juice.<br /></li><li>Melt a little bit of butter in a medium or large skillet (large enough to fit your tortilla), or just bring the skillet up to medium-low heat without the butter if you want.<br /></li><li>Put the tortilla in the skillet and let it start to brown a little bit. Flip the tortilla and sprinkle on the cheese.<br /></li><li>When the cheese just starts to melt, add the avocado mixture. Fold the tortilla in half, then cook for about a minute on each side.</li></ol></div> <div><br /></div><div>Optional delicious additions: diced tomatoes, diced red onion</div>VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0tag:blogger.com,1999:blog-7290764746015927357.post-59239011833865447912009-11-30T16:55:00.001-08:002009-11-30T16:59:41.631-08:00Apple Walnut Baklava<!--StartFragment--> <p class="MsoNormal" style="margin-bottom:16.0pt;mso-pagination:none;mso-layout-grid-align: none;text-autospace:none"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">Submitted by niclark:</span></span></span></p><p class="MsoNormal" style="margin-bottom:16.0pt;mso-pagination:none;mso-layout-grid-align: none;text-autospace:none"><span style=""><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">Apple Walnut Baklava </span><span class="Apple-style-span" style="font-size: 16px; "><span style=""><span class="Apple-style-span" style="font-size: 13px; "><span class="Apple-style-span" style="font-family: 'lucida grande';">(adapted from </span></span><a href="http://allrecipes.com/Recipe/Baklava/Detail.aspx"><span style="color:#001DE0;"><span class="Apple-style-span" style="font-size: 13px; "><span class="Apple-style-span" style="font-family: 'lucida grande';">http://allrecipes.com/Recipe/Baklava/Detail.aspx</span></span></span></a><span class="Apple-style-span" style="font-size: 13px; "><span class="Apple-style-span" style="font-family: 'lucida grande';">)</span></span></span><span style=""><span class="Apple-style-span" style="font-size: 13px; "><span class="Apple-style-span" style="font-family: 'lucida grande';"> </span></span></span></span></span></span></p> <p class="MsoNormal" style="margin-bottom:16.0pt;mso-pagination:none;mso-layout-grid-align: none;text-autospace:none"><span style=""><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">Ingredients:</span></span></span><span style=""><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="margin-bottom:16.0pt;mso-pagination:none;mso-layout-grid-align: none;text-autospace:none"></p><ul><li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">1 roll of phyllo dough (usually comes in a box with two rolls; you only need one)</span></span></li><li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">2 cups chopped walnuts</span></span></li><li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">2 large Granny smith apples (or 4-5 small ones)</span></span></li><li><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">1 cup butter (if you need the dish to be vegan, use Smart Balance)</span></span></span></li><li><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">1 tsp cinnamon</span></span></span></li><li><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">1 cup apple cider</span></span></span></li><li><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">2 tablespoons white sugar</span></span><span class="Apple-style-span" style=" "><span style=""><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';"><span class="Apple-style-span" style=" "></span></span></span></span></span></span></li><li><span class="Apple-style-span" style=" "><span class="Apple-style-span" style=" "><span style=""><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">~1/2 cup brown sugar</span></span></span></span><span style=""><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';"> </span></span></span></span></span></span></li></ul><p></p> <p class="MsoNormal" style="margin-bottom:16.0pt;mso-pagination:none;mso-layout-grid-align: none;text-autospace:none"><span style=""><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">Directions:</span></span></span></p><p class="MsoNormal" style="margin-left:.5in;text-indent:-.5in;mso-text-indent-alt: -.5in;mso-pagination:none;mso-list:l0 level1 lfo1;tab-stops:11.0pt .5in; mso-layout-grid-align:none;text-autospace:none"></p><ol><li><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">Preheat oven to 350 F. Butter the bottom and sides of a 9X13 inch glass or metal baking dish.</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';"><br /></span></span></li><li><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">Chop apples into very small pieces and toss with cinnamon and walnuts. Set aside.</span></span></span></li><li><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">Melt the butter and unroll the phyllo dough.</span></span></span></li><li><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">Place a sheet of phyllo in the bottom of the dish and brush butter onto it. </span></span></span></li><li><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">Repeat until you’ve used half of the roll of dough. </span></span></span></li><li><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">Spread the apple/walnut/cinnamon mixture over the dough and pour a little bit of butter over it. </span></span></span></li><li><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">Finish with the rest of the phyllo dough in the same way you did the first half.</span></span></span></li><li><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">Use a sharp knife to cut diamonds or squares all the way to the bottom of the pan. Bake for 50-60 minutes (in a SoCo oven it took 60 minutes, turning once halfway through to compensate for uneven heating)</span></span></span></li><li><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">While the baklava is baking, put the apple cider, white sugar, and brown sugar in a pot over medium-high heat and cook until it reaches a syrupy consistency, stirring frequently and watching to be sure it doesn’t boil over.</span></span></span></li><li><span class="Apple-style-span" style=" "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'lucida grande';">Remove the baklava from the oven and immediately pour the sauce over it. Let it cool, then enjoy.</span></span></span></li></ol><p></p> <!--EndFragment-->VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0tag:blogger.com,1999:blog-7290764746015927357.post-33306891700486470522009-11-30T16:44:00.000-08:002009-11-30T16:54:10.120-08:00Easy: Apple and Cream Cheese MAGICDid your parents load you up with even more apples after Thanksgiving break, and you mysteriously have some cream cheese left that's not gone bad yet? <div><br /></div><div>This is by far the easiest thing to do with the apples... I whipped it up quickly before my friend's pre-Thanksgiving dinner and it was a hit. </div><div><br /></div><div><a href="http://allrecipes.com/Recipe/PHILLY-Bavarian-Apple-Torte/Detail.aspx">Bavarian Apple Torte</a>. </div><div><br /></div><div><br /></div>VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0tag:blogger.com,1999:blog-7290764746015927357.post-79275995132681131352009-11-19T15:12:00.000-08:002009-11-19T15:16:27.262-08:00Pumpkin SnickerdoodlesYUM!<br /><br />I made <a href="http://www.recipegirl.com/2009/11/09/pumpkin-snickerdoodles-2/">these</a> today and shaped some of the cookies to letters for my friend's birthday! Easy and good. The only thing I changed was that I used whole wheat flour for half of the flour, and ended up pouring more pumpkin into the dough (adding extra flour because of that). They're not super super pumpkin-y but they're really good and moist. PLUS I made a cookie sandwich using the following filling:<br /><br />Cream Cheese Filling:<br /><ul><li>4 oz cream cheese</li><li>1/3 sugar</li><li>1 tsp cinnamon (or more), a little ginger</li><li>1 tsp vanilla</li><li>1 tbsp flour<br /></li></ul>Beat together with an electric mixer. Spread on top of cookies after they're cool.VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0tag:blogger.com,1999:blog-7290764746015927357.post-68918175630242072912009-11-15T08:19:00.000-08:002009-11-19T15:19:28.640-08:00Vegan? Look here.Kacosta '10 (say it out loud, it sounds cool. She's a cool girl, so it fits perfectly) updated her <a href="http://karinaadventures.blogspot.com/">blog</a> and made it into a cooking blog. She's vegan, so try it out if you're vegan as well. Or if you're a carnivore. Just do it.<br />Here are some links!<br /><a href="http://karinaadventures.blogspot.com/2009/11/pumpkin-pasta-casserole-with-camalized.html"><span style="font-weight: bold;"></span>Pumpkin Pasta Casserole with Camalized Onions and Walnut Topping</a><br /><a href="http://karinaadventures.blogspot.com/2009/11/rice-milk-and-rice-yogurt-recipe.html">Rice Milk and Rice Yogurt Recipe</a><br /><a href="http://karinaadventures.blogspot.com/2009/11/end-of-week-curry-soup.html">End-of-week curry soup</a><br /><br />The other day I made the last one (the soup) with some alternations, since I didn't have a few of the ingredients, and simply substituted them with something else. It's delicious, easy, and I still have lots to go (it's one of those things I don't get sick of having everyday!). Very economical, and easy.<br /><br />Thanks KaCosta!<br /><a href="http://karinaadventures.blogspot.com/2009/11/end-of-week-curry-soup.html"></a>VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0tag:blogger.com,1999:blog-7290764746015927357.post-55690080828853495082009-11-15T07:45:00.000-08:002009-11-19T14:45:05.658-08:00This one's a winnerPeople have informed me that this has a high chance of winning the international dessert cook-off competition with this one. Unfortunately, I am lazy and won't be entering the competition.<br /><br />Leftover Halloween candy? Still? It's almost Thanksgiving... time for sweet potatoes, not pumpkin and toothache. Well, here's a suggestion as to what to do with it: More specifically, use up those Butterfingers!<br /><br /><span style="font-weight: bold;">Butterfinger Pie</span> (Adapted from <a href="http://www.recipegirl.com/2007/10/28/butterfinger-pie/">here</a> - essentially, I cut the filling in half, and tweaked it a bit, and it works perfectly! It's INTENSE.) Oh and this is not for the faint-hearted...<br /><br />Ingredients:<br /><br />Crust:<br />14 cream-filled chocolate sandwich cookies (Oreos)<br />4 Tbs butter, melted<div id="TixyyLink" style="border: medium none ; overflow: hidden; color: rgb(0, 0, 0); background-color: transparent; text-align: left; text-decoration: none;"><br />Filling: <strong></strong><br />7.5 ounces fun-size butterfinger candy bars (or 15 ounces of butterfingers), divided<br />1/4 cup granulated sugar<br />1 Tbs flour<br />1 cup milk<br />1 large egg yolks<br />1/4 cup creamy peanut butter<br />1/4 cup milk chocolate chips, or other chocolate (I used a little bit of white chocolate chips because that's all I had)<br /> 3/4 cups whipping cream<div id="TixyyLink" style="border: medium none ; overflow: hidden; color: rgb(0, 0, 0); background-color: transparent; text-align: left; text-decoration: none;"><br />Topping:<strong></strong><br />1 cup heavy whipping cream<br /><br />Directions:<br /><ol><li><strong>Prepare crust:</strong> Preheat oven to 375° F. In a food processor, process the cookies into fine crumbs. Add melted butter to crumbs and continue to process until well blended. Transfer mixture to a 9-inch pie pan and press evenly over the bottom and up the sides of the pan. Bake for 8 minutes. The crust will puff up and shrink slightly. Use the flat bottom of a drinking glass to gently press down on the crust. Cool completely.<strong></strong></li><li><strong>Prepare filling:</strong> In a food processor, process all but 3 of the butterfinger bars into fine crumbs. Divide the crumbs into two 1/4 cup portions and one 1/2 cup portion; set aside.</li><li>In a medium saucepan, combine sugar, flour and milk. Slowly bring to a boil over medium-high heat, stirring constantly. Remove from heat. Beat egg yolk in a small bowl. Whisk in hot milk mixture 1 Tablespoon at a time until egg is tempered (slowly warmed up). Then add the egg to remaining milk in the pan, bring to a boil, stirring constantly until mixture is thick. Remove from heat and whisk in peanut butter. Scoop out 1/2 cup of the peanut butter mixture and put it in a medium bowl; cover and set aside. Add chocolate chips and 1/4 cup of the butterfinger crumbs to the remaining peanut butter mixture in the saucepan. Stir until chips are melted. Pour this mixture into the cooled crust. Refrigerate while you’re preparing the next layer.<strong></strong></li><li><strong>Prepare peanut butter layer:</strong> Whip 3/4 cups of whipping cream until stiff peaks form. Scoop into the bowl with the reserved peanut butter filling and fold together with 1/4 cup of butterfinger crumbs too. Remove pie from refrigerator and mound peanut butter mixture evenly over chocolate layer and spread to the edges.</li><li>Prepare the topping: Whip the 1 cup of heavy whipping cream until stiff peaks form. Fold in remaining 1/2 cup of butterfinger crumbs. Spoon over the top of the pie, mounding slightly in the center. Chop the remaining 3 fun-sized candy bars and sprinkle over the top of the pie.</li><li>Cover loosely and refrigerate until ready to serve.</li><li>YOU DID IT! Good job. This was pretty crazy.<br /></li></ol> <span style="font-style: italic;">Submitted by vefehrm</span><br /></div></div>VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0tag:blogger.com,1999:blog-7290764746015927357.post-92088935289583401032009-11-08T10:37:00.001-08:002009-11-15T07:44:19.008-08:00Blandness, soups, and then someA couple of weeks ago I was sick. Being sick at college is just really not that great, because you still have to do everything you would've done anyway if you were well. Or you don't, and watching re-runs on TV makes you go stir-crazy. Then there's that whole thing where nothing tastes like anything. So what are you to do when this happens to you?<br /><br />Things to do (not necessarily fun but productive):<br /><ul><li>clean out that Tupperware with old old food that should've been cleaned out a long time ago (hey, you can't smell it now, so why not?)</li><li>drink seltzer - to get your carbonation fix (you can't taste the soda anyway...)</li><li>eat things that are good for you that you usually don't like<br /></li><li>eat/make soup</li><li>eat comfort food</li></ul>Examples of soups:<br /><br /><span style="font-weight: bold;">Carrot Kale Soup:</span><br /><ul><li>onion and garlic (or garlic powder), chopped up<br /></li><li>butter<br /></li><li>carrots, chopped up<br /></li><li>kale, chopped up</li><li>lemon juice<br /></li><li>salt, pepper, veggie or chicken broth</li></ul>Directions:<br /><ol><li>In a medium saucepan, cook butter and chopped up onion and/or garlic until onion is translucent.<br /></li><li>Add the carrots, and kale. Cook until carrots are tender.<br /></li><li>Add the veggie/chicken broth with the right amount of water if it's in the form of a bouillon cube. Add salt, pepper and lemon juice.<br /></li><li>Cook for 20-30mins until desired consistency.<br /></li><li>Cream in a blender.<br /></li></ol><a style="font-weight: bold;" href="http://zestycook.com/easy-carrot-ginger-soup/">Carrot Ginger Soup</a> - I made this and it's very good! Do it!<br /><br /><span style="font-weight: bold;">Grilled ham and cheese sandwich</span> (with kale on the side):<br /><ul><li>2 slices of ham</li><li>2tbsp of butter</li><li>1 slice of cheese</li><li>mayo/mustard (optional)</li><li>2 slices of bread</li></ul>Directions:<br /><ol><li>Butter two slices of bead. Each on one side. Put the buttered-side of the bread down in a pan, spread mayo or mustard if desired on the un-buttered side. Add 1 slice of ham.<br /></li><li>Add the cheese. Add 1 slice of ham on top of that.<br /></li><li>Put the other slice of bread, with the buttered-side up on top of the rest.<br /></li><li>Cook until desired at medium heat. </li><li>In the rest of the pan, you can fry other things. I tried putting kale in, and it tastes so good!</li></ol>Other variations: For fieldwork we went to this farm called McEnroe one good Wednesday two weeks ago, and they had this TBA sandwich that the other intern and my professor chose. I had a bite. And it was one of the best bites of a sandwich I've had in a while. What does the TBA stand for?<br /><span style="font-weight: bold;">Turkey, brie and avocado</span>. Yeah. That's right. Yum!VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0tag:blogger.com,1999:blog-7290764746015927357.post-68740332618133974392009-11-02T08:35:00.000-08:002009-11-02T08:39:57.928-08:00Beets? Part IIHere's another recipe. This is called "Pyttipanna" and is easy, can be frozen, and delicious. <div><br /></div><div>Ingredients:</div><div><ul><li>Ham (or other meat), cut in small cubes</li><li>Potatoes, small cubes</li><li>Onion, small cubes</li><li>Pickled beets</li><li>Butter or oil</li><li>Optional: egg</li></ul><div>Directions:</div><div><ol><li>Fry the onion in some oil, in a large pan.</li><li>Add the potatoes, and the meat.</li><li>Fry until ham/meat is golden, and potatoes are cooked. </li><li>Serve with a fried egg, ketchup, and pickled beets.</li></ol><div>This can be frozen in a ziploc for convenience later (without the eggs and the beets). </div></div></div>VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0tag:blogger.com,1999:blog-7290764746015927357.post-73272014626542435672009-11-02T08:27:00.000-08:002009-11-02T08:35:33.014-08:00A can of beets?Do you also have a can of pickled beets somewhere in your cupboard and don't know what to do with it? I've got two recipes for you. <div><br /></div><div>Recipe #1:</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Beets, brussels sprouts with rice (own creation)</span></div><div><br /></div><div>Ingredients:</div><div><ul><li>1 can of beets (don't drain them)</li><li>2 carrots</li><li>brussels sprouts (a whole package)</li><li>garlic or garlic powder</li><li>1/2 onion</li><li>1/2 cube vegetable stock</li><li>rice</li><li>water</li><li>oil</li><li>salt, pepper, and optional: parsley, lemon juice</li></ul><div>Directions:</div><div><ol><li>Chop the onions and the carrots, fry in oil in a medium saucepan on medium heat.</li><li>Add the garlic (minced) or garlic powder</li><li>Add the vegetable stock (the cube kind), and the beets with the liquid, add some water if it's too salty at the end</li><li>Add the rice</li><li>Add the brussels sprouts, bring to boil. </li><li>Let simmer for 10-15 minutes until desired consistency (you can make it more soup like if you want.</li><li>Add parsley (optional) and lemon juice (just a drop)</li><li>Enjoy! (Eat with cheese or ham if you want to add more protein)</li></ol><div><br /></div></div></div>VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0tag:blogger.com,1999:blog-7290764746015927357.post-62937494344949470362009-10-24T11:51:00.000-07:002009-10-25T14:42:25.806-07:00Snacks<span style="font-weight: bold;">Almond butter</span> (roasted almonds) and <span style="font-weight: bold;">banana</span> is what I eat as a snack/dessert/dinner at home (because almond butter is cheaper when your parents pay for it) - although I did find a cheaper version of it at Whole Foods the other day.<br /><br /><span style="font-weight: bold;">Peanut butter </span>and <span style="font-weight: bold;">chocolate (chips)</span> - I sometimes survive on this. If it's dark chocolate, it's almost good for me.<br /><br />What's your favourite snack?VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0tag:blogger.com,1999:blog-7290764746015927357.post-11389963811303862402009-10-24T09:54:00.000-07:002009-10-24T10:01:09.142-07:00Pear Dessert<span style="font-family:georgia;">Nicole made this over October Break with a few friends and it sounds delicious!</span><span style=";font-family:Calibri;font-size:100%;" ><br /><br /><span style="font-style: italic;font-family:georgia;" >"This recipe would probably work with other fruits like apples or peaches, but pears were what we had on hand on night at the beginning of October break when some friends and I made dinner and dessert together. My measurements are just guesses, because I rarely measure when I cook anyway, and the whole meal that night was sort of spur-of-the-moment.</span></span><span style="font-style: italic;font-family:georgia;" > </span><br /><br /><span style="font-family:georgia;">Ingredients:</span><br /><ul style="font-family:georgia;"><li><span style="font-size:100%;">Canned pears (the ones I used had been canned by a friend’s grandma, but store-bought will probably work too, as long as there is some juice in with the fruit)</span></li><ul type="DISC"><li><span style="font-size:100%;">Optional (if you’re using fresh fruit or there’s not any or not enough juice in the canned fruit): ¼ cup or so of pear juice (pear juice is often the base for juice drinks and the only part of it that constitutes “natural fruit juice,” even if it’s not supposed to be pear-flavored; if you can’t find it, water will probably work just fine)</span></li></ul><li><span style="font-size:100%;">Brown sugar</span></li><li><span style="font-size:100%;">Ground cinnamon</span></li><li><span style="font-size:100%;">Ground nutmeg</span></li><li><span style="font-size:100%;">Optional: maple syrup</span></li><li><span style="font-size:100%;">Ice cream (butter pecan or vanilla bean are both great choices)</span></li></ul><span style="font-family:georgia;">Directions:</span><br /><ol style="font-family:georgia;"><li><span style="font-size:100%;">If you’re using fresh fruit, chop it into small cubes before you start cooking. If you’re using canned fruit, you could chop it up ahead of time, but it will likely be soft enough to just chop it up as you cook it with your spoon or whatever you’re using to stir.</span></li><li><span style="font-size:100%;">Pour some of the canning juice (or pear juice or water) into a medium-sized skillet. Add probably ½ - 1 tablespoon brown sugar (I don’t really measure when I cook; you’re making a simple thin syrup, so add enough that you get a nice brown liquid that’s just shy of being viscous). Heat over medium-high heat and stir until all of the brown sugar is dissolved. You could also add a splash of maple syrup at this point if it suits your fancy. If it comes to a boil, reduce the heat just a little.</span></li><li><span style="font-size:100%;">Add your fruit to the syrup. Make sure it’s chopped into less than 1-inch cubes (more surface area = faster cooking time and more space to soak up the syrup). Stir to coat.</span></li><li><span style="font-size:100%;">Add a dash each of ground cinnamon and ground nutmeg, and a little more brown sugar. Stir.</span></li><li><span style="font-size:100%;">Cook the whole thing for about two minutes (longer if you started with fresh fruit, since you’ll probably need to soften it). Pour over a couple scoops of ice cream and serve immediately for optimum enjoy<span style="font-family:georgia;">ment.</span></span></li></ol><span style="font-family:georgia;">Notes:</span><br /><br /><span style="font-style: italic;">I recommend cleaning your skillet or pan pretty quickly, or at least putting it in your sink with a little bit of soapy water to set so that the syrup doesn't harden into a caramel and become really difficult to clean up later."</span><br /><br /><span style="font-style: italic;font-family:georgia;" >Submitted by niclark</span>VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0tag:blogger.com,1999:blog-7290764746015927357.post-75212238271019111532009-10-24T09:42:00.001-07:002009-10-24T09:52:25.699-07:00Chocolate Babies + 1I just found <a href="http://chocolatecoveredkatie.com/2009/10/13/make-these-now/">this </a>recipe, and altered it a little bit to fit the stuff I had at home. You can hardly taste the walnuts, if that's your concern.<br /><br />Ingredients:<br /><ul><li>1 cup walnuts</li><li>½ cup sugar</li><li>1 tbsp honey</li><li>a little bit of water</li><li>raisins</li><li>3-4tbsp cocoa</li></ul>Directions:<br /><ol><li>Put all things in a blender and chop/grind until a consistency that will easily be rolled into balls (if it's too dry/crumbly, add a little water and chop/grind again)</li><li>Roll into balls</li></ol>These remind me of these chocolate balls my friends and I used to make all the time:<br /><br /><a href="http://www.mat-recept.com/mat-recept/negerbollar">"Neger/Chokladbollar"</a><br /><br />Ingredients:<br /><ul><li>3/8 cup butter</li><li>2/3 cup sugar</li><li>1 tsp vanilla extract</li><li>1 2/3 cups oats</li><li>2 tbsp cocoa</li><li>3 tbsp strong cold coffee</li><li>coconut flakes<br /></li></ul>Directions:<br /><ul><li>Mix everything together but the coconut flakes</li><li>Roll into small balls</li><li>Pour the coconut flakes on a plate and roll the balls in the flakes</li><li>Refrigerate for a while</li></ul>VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com1tag:blogger.com,1999:blog-7290764746015927357.post-52954919658190721552009-10-24T09:37:00.001-07:002009-10-24T09:42:13.100-07:00Peas and DegrassiWhat's better than turning on the TV on a gloomy Saturday and find out Degrassi is on? Well, watching Degrassi and mixing odd things together to eat.<br /><br />Hummus + Tomato Sauce Peas:<br /><ul><li>Frozen peas</li><li><a href="http://vassarcooks.blogspot.com/2009/09/tomato-sauce-with-capers.html">Tomato sauce</a></li><li>Hummus (preferably a kind with some roasted vegetables or something)</li><li>Optional: sausage</li><li>Things to eat with it: Pasta, Rice</li></ul>Directions:<br /><ol><li>In a small saucepan, heat up the tomato sauce, the peas and a big dollop of hummus, and optional sausage.<br /></li><li>Done!<br /></li></ol>VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0tag:blogger.com,1999:blog-7290764746015927357.post-34172634777531161482009-10-22T17:35:00.000-07:002009-10-24T10:22:45.929-07:00LentilsThis is some easy stuff.<br /><br />Ingredients:<br /><ul><li>1/2 pound of dry lentils</li><li>olive oil</li><li>1 celery stalk, chopped<br /></li><li>minced garlic</li><li>1 small onion, chopped<br /></li><li>1 bouillon cube</li><li>circa 4 cups of water</li><li>optional: spinach</li></ul>Directions:<br /><ol><li>Rinse lentils.<br /></li><li>Fry the onion, garlic and celery in the olive oil in a medium saucepan (low-medium heat)</li><li>One the onion is transparent, and tender, stir in the optional spinach.</li><li>Pour in the rest of the ingredients and stir.<br /></li><li>Turn up the heat to medium-high, and continue stirring until it boils.</li><li>Reduce heat and simmer until lentils are soft (probably ½-1 hour).<br /></li><li>That's it!</li></ol>You could potentially stir in rice if you want with the lentils.VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0tag:blogger.com,1999:blog-7290764746015927357.post-59661731633441891692009-10-21T12:42:00.000-07:002009-10-21T12:46:03.733-07:00Brian's Pasta SauceThe other day my housemate made a delicious pasta sauce that I am going to try to imitate from what he told me.<br /><br />Ingredients:<br /><ul><li>Steak in strips (mixed with salt and pepper)<br /></li><li>Newman's Own Tomato Sauce</li><li>Mushrooms</li><li>Onions</li><li>Salt, pepper</li><li>Oil</li></ul>Directions:<br /><ol><li>Fry the onions on low to medium heat in a pan in the oil.</li><li>Add the mushrooms and cook until tender.<br /></li><li>Add the steak and cook until desired consistency.<br /></li><li>Finally add the tomato sauce and cook until done!</li><li>Enjoy with pasta!<br /></li></ol>VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0tag:blogger.com,1999:blog-7290764746015927357.post-81410227527576526812009-10-21T12:32:00.001-07:002009-10-21T12:41:15.406-07:00Vegetable Soup with BeerVegetable soup is so delicious, and easy to make. Especially with <a href="http://www.bobsredmill.com/">Bob's Red Mill Vegi Soup Mix</a>.<br /><br />Ingredients:<br /><ul><li>1 can of vegetable broth or 2 cups worth</li><li>1/2-1 cup of Bob's Vegi Soup Mix (or your own mixture of lentils, pasta, beans, etc.)</li><li>6oz. beer (1/2 can)<br /></li><li>Some suggestions:<br /></li><ul><li>Broccoli, carrots, onions, tomatoes, anything you have<br /></li></ul><ul><li>Mackerel<br /></li></ul><li>Turmeric, salt, pepper, soy sauce, curry</li></ul>Directions:<br /><ol><li>Pour in the vegetable broth in a medium saucepan. Start cooking with chopped onions if you have some.<br /></li><li>Pour in the beer, and make sure that it cooks as to get rid of the alcohol.<br /></li><li>Mix in the vegi soup mix, or own mixture</li><li>Cook with any other vegetables, ham, or fish</li><li>Spice it up!</li><li>Let simmer together until everything's soft, and cook until preferred consistency.<br /></li></ol><br /><span style="display: block;" id="formatbar_Buttons"><span class="on" style="display: block;" id="formatbar_CreateLink" title="Link" onmouseover="ButtonHoverOn(this);" onmouseout="ButtonHoverOff(this);" onmouseup="" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);"></span></span>VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0tag:blogger.com,1999:blog-7290764746015927357.post-15964027509226332692009-10-21T12:22:00.000-07:002009-10-21T12:31:52.063-07:00Sometimes we just mess up. And then we correct it.the other day I wanted to make a chocolate-y, delicious, fudge chocolate cake. There was a recipe on the back of the Stop and Shop All Purpose Flour for a "Quick and easy fudge cake". Unfortunately, we had almost none of the ingredients. Especially no sugar, milk, nor butter to use.<br />I frantically found different kinds of sugary things:<br /><ul><li>imitation maple syrup</li><li>Swiss Miss, honey</li><li>tonic water (don't ask...)</li></ul>...and proceeded to add these things into the mixture. And for milk and butter, I kind of just substituted a little bit of oil, some peanut butter, cream, greek yogurt... etc. At last minute I added some roasted peanuts (salty ones - MISTAKE AGAIN), and sweetened coconut flakes.<br /><br />What happened? It came out as chocolate bread. Not only had I added a billion different things, but it was not nearly sweet enough. Luckily I had some whipped cream to sweeten the deal. It was really disappointing.<br /><br />Now, yesterday I was kind of upset by this and so I decided that I needed to make something out of this untouched chocolate bread cake thing. Oh, I guess I should add that I went and got some sugar yesterday. *Drum Roll*<br /><br />Chocolate bread pudding:<br /><ol><li>Grease a pan, put the oven on 350.<br /></li><li>Put some of the bread in the pan</li><li>Mix a mixture of cream, butter, SUGAR, vanilla, eggs, cinnamon, coconut and whatnot.<br /></li><li>Pour mixture over the bread. </li><li>Put some more bread on top.<br /></li><li>Mix eggs, coconut, some cream, and sugar together.<br /></li><li>Pour over the top layer. Sprinkle with a mixture of water and sugar to get a nice sugary crust. </li><li>Put in the oven until golden brown on top.<br /></li></ol>It worked! Yes! Sweetness accomplished.VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com1tag:blogger.com,1999:blog-7290764746015927357.post-45739029063879611742009-10-12T08:05:00.001-07:002009-10-12T08:24:22.267-07:00Midterms are crazy so I made you some quinoa breadI'm sorry for my lack of blogging, but when you've only had time to survive off of chocolate and peanut butter, and things I've made in bulk beforehand... then there's not much cooking I can blog about.<br />Perhaps this recipe for Quinoa bread (adapted from one of my favourite blogger's recipes <a href="http://meghantelpnerblog.com/2009/06/02/the-incredible-hulk-can-bake/">CLICK</a>) will make up for it?<br /><br />I changed a few things that are probably more applicable to college students who do not have things like arrowroot or buckwheat flour available.<br /><br />Note: You need to soak the quinoa over night.<br />Another note: I do not have spirulina as called for in the original recipe, and my bread turned out kind of bland because I didn't add any spices to it. If you like it bland, then do not add spices to it. It tastes kind of like corn bread.<br /><br />Ingredients:<br /><ul><li>1 cup quinoa</li><li>3/4 cups milk</li><li>1 cup wholewheat flour </li><li>2 cups of water</li><li>3/4 cup <span style="color:#000000;">milk</span></li><li>2 eggs</li><li>1 Tbs honey or agave</li><li>1/2 tsp baking soda</li><li>1 1/4 tsp baking powder</li><li>optional: spices, salt, cinnamon, herbs, matcha, green machine powder</li></ul><ol><li>Soak the 1 cup of quinoa in 2 cups of water over night</li><li>Rinse quinoa the next day and get rid of as much water as possible</li><li>Mix milk, quinoa, eggs, honey/agave</li><li>Pour in the flour, baking soda, baking powder, salt, cinnamon, spices, matcha, green machine powder</li><li>Combine together and put in a greased and flour-ed loaf pan</li><li>Bake for about 45-50 minutes</li><li>Yum!</li></ol>VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0tag:blogger.com,1999:blog-7290764746015927357.post-9003005505749805952009-10-03T09:53:00.000-07:002009-10-03T10:07:49.608-07:00Apple and Bean Stew?This is easy, and delicious. Especially if you like apples in your curry, and if you like curry and beans. (Did you know that the curry powder you have in your spice rack is actually a mixture of different spices? Yep. Check the ingredient list out. So if you feel adventurous, mix some spices together and make your own personal curry! Once upon a time, when ACDC had a huge assortment of spices by the stir-fry, I was able to do just that. )<br /><br />Let's get to it.<br /><br />Ingredients:<br /><ul><li>Curry powder, spices, garlic powder, cayenne pepper... etc.</li><li>Oil</li><li>An onion, chopped<br /></li><li>Minced garlic (optional)</li><li>1 or 2 can of beans</li><li>Vegetable or chicken broth (optional)</li><li>Lemon juice (optional)<br /></li><li>2 apples</li><li>Carrots, peas, squash, anything you think would taste good<br /></li><li>Ham (optional)<br /></li><li>Coconut milk (a dash, also optional)</li></ul>Directions:<br /><ol><li>Fry the chopped onion and optional garlic in some oil in a saucepan. Blend in the spices, and fry the onion until it's soft, or transparent.<br /></li><li>Mix in the beans (if you want you don't have to drain them - use the beanliquid instead of broth), apples, other vegetables, and lemon juice if you feel so inclined.<br /></li><li>Stir, and cook without cover until the consistency you'd like to have. Add more spices if you deem it fit. Put in some coconut milk or cream if you want a creamier curry/stew.<br /></li><li>Cook until apples are soft.</li><li>Serve with rice.<br /></li></ol><span style="font-style: italic;">Submitted by vefehrm</span>VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0tag:blogger.com,1999:blog-7290764746015927357.post-9666217424707589202009-10-01T13:52:00.000-07:002009-10-01T13:54:46.099-07:00Matzo Ball SoupSubmitted by Sonia (who also supplied us a recipe of her delicious <a href="http://vassarcooks.blogspot.com/2009/09/apple-honey-breadcake.html">Honey Apple Bread</a>!)<br /><br />"This one is matzoh ball soup! It's not quite traditional: if you make it the proper Jewish grandma way, you'll cook the balls in water and then leave them in the soup overnight and then reheat the soup the next day. College life is just too unpredictable for that, so I've altered the recipe accordingly."<br /><br />BALLS:<br />Ingredients:<br /><ul><li>3/4c. matzoh meal3tbsp veggie oil</li><li>3eggs</li><li>3tbsp chicken broth</li><li>Dash o' salt</li></ul>SOUP:<br /><ul><li>2q. chicken broth</li><li>3/4c. baby carrots, chopped (frozen is fine)</li><li>1/2 diced red onion</li><li> maybe 1/2-3/4c. peas (frozen is fine)</li><li>Other veggies if you have them lying around (celery is good)</li><li>1 garlic clove, minced</li><li>Dash o' black pepper</li></ul><br /><ol><li>Combine soup ingredients in a big stock pot and leave to simmer while you make the balls. This will encourage the carrots, onions, etc. to get squishy and release their delicious nutrients to the soup broth.</li><li>Combine all the ball ingredients in a mixing bowl and mix 'em up. Get a BIG plate (maybe two) and form 1in-diameter balls of dough. Place these on the plate, <i>not touching</i>, cover with plastic wrap or some such, and stick the whole shebang in the fridge for 15 minutes.</li><li>Once 15 minutes have passed, take 'em out, roll 'em up really round and nice and plop them in the soup. They will expand, so if you don't have much extra space in your stock pot, you might want to boil 'em in a pot of water for 5-10 minutes to see how big they get. You should boil the balls for about 25 minutes total, whether this is only in the soup or split up between being boiled in a pot of water and the soup.<br /></li></ol><br />Voila! Jewish penicillin.<br /><span style="color: rgb(136, 136, 136);"><br /></span>VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0tag:blogger.com,1999:blog-7290764746015927357.post-36002936733284904112009-09-28T16:21:00.001-07:002009-09-28T17:03:53.370-07:00Apples to ApplesThere's an abundance of apples at my house, and thus I go to great lengths into trying to incorporate apples into every meal. So far... I've been (or meaning to start) indulging in the following:<br /><ul><li>apples with yogurt, cereal, cinnamon, flax seeds, walnuts, peanut butter, coconut, oatmeal for breakfast (anything you can find)</li><li>baking apples, put some sugar and cinnamon on it, stick it in the oven<br /></li><li>apple crisp/crumble:</li><ul><li>mix oatmeal, butter, sugar (brown and white), flour, cinnamon</li><li>slice or cut apples, and pour mixture on top<br /></li><li>stick in a greased pan</li><li>eat with whipped cream, vanilla ice cream, or something yummy like that</li></ul><li>I used to have a craving for the ACDC spinach, sunflower seed, lemon dressing salad with apples and cranberries. So mix all of this together, and there you go. Add cheese for some more substance and protein.<br /></li><li>instead of pb and jelly, try pb and apple</li><li>melt butter in a saucepan, add sugar if you like things sweet, put cut up apples into the saucepan (season with cinnamon or curry)</li><li>vegetable curry (mix apples into your curry)</li><li>I'm sure that going without Gossip Girl for a week is almost impossible for you as well, so maybe some Blair <a href="http://elise.com/recipes/archives/001032waldorf_salad.php">Waldorf salad</a> will help alleviate the wait? (Yes I've been dying to say this for a long time)</li><li>apple scones</li><li>apple pie</li><li>apple butter</li><li>apple jelly</li><li>apples with cheese is also great - eat on crackers (I know grapes and pears are more standard choice, but hey, whatever)<br /></li></ul>VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com1tag:blogger.com,1999:blog-7290764746015927357.post-57076645470409014072009-09-24T12:44:00.001-07:002009-09-24T12:54:47.300-07:00Spinach Artichoke DipLast night I came to the realization that:<br /><ol><li>the spinach I bought a week ago was about to go bad</li><li>there was a can of artichoke hearts deep into the cupboard that I had forgotten about</li><li>the yogurt I bought some time ago is also going bad</li><li>I have an immense amount of cheese</li></ol>First I started out steaming the spinach, thinking I'd just steam it so it would keep for however long, and the "almost bad" flavor would hide behind garlic, onion and potentially soy sauce or whatnot. Then I remembered the artichoke hearts and thought: hey! I'll just make a dip. So here goes.<br /><br />Ingredients:<br /><ul><li>half a bag of spinach or as much as you like<br /></li><li>1 can of artichoke hearts</li><li>yogurt, sour cream or cream<br /></li><li>1/2 onion, chopped<br /></li><li>oil<br /></li><li>cheese (I used mostly Muenster and Parmesan, cheddar might be good too but didn't suit my palate in this case)<br /></li><li>optional: tabasco, garlic or garlic powder<br /></li></ul>Directions:<br /><ol><li>Fry the onions in oil on medium heat</li><li>Add the spinach, and stir until soft</li><li>Add the can of artichoke hearts (I used half of the "juice", if you prefer water, add some water)</li><li>Let the artichoke hearts and the spinach cook together for a while, making a "thicker" mixture by letting the water or "juice" evaporate</li><li>Once it's relatively thick, add yogurt or other liquid dairy, and cook</li><li>Add cheese (in chunks, it will melt) and stir</li><li>Add optional spices/seasoning!</li><li>Let cook to a thick, dip-like substance</li></ol>If you want this to be a less chunky dip, you can always combine all the ingredients in a food processor before hand and then cook them that way.<br /><br /><span style="font-style: italic;">Submitted by vefehrm</span>VC: Vassar Cookshttp://www.blogger.com/profile/10882206315176513999noreply@blogger.com0