BAKED

By Hanna Kim

Though I have been a student in Syracuse for four years now, I know close to nothing about the community that surrounds SU & ESF. Syracuse offers a lot of entertainment that I have been missing out on over my college career and now, I am trying to experience as much of it as I can during the little time I have left here.

I never ventured out past Thornden Park onto Wescott Street until well into my sophomore year, so I did not realized that there are a plethora of amazing restaurants on this street. One of them is Beer Belly Deli & Pub, which opened last October. I did not know this place existed until about a month into the spring semester, unfortunately for my taste buds.

After watching the game (Go ‘Cuse!) on Saturday, I strolled down to Wescott with a couple of friends and checked out restaurant. Their space is very cute and cozy – it is lit up with Christmas lights and mason jar-enclosed clusters of bulbs hanging above the tables. It gives the space a rustic, homey feel that makes you want to stay and hang out with friends.

We started our meal with an order of fried pickles that were lightly battered with a crisp, herby crust and tasted some Game of Thrones-themed beer that was available thanks to a tap-takeover by Brewery Ommegang.

Beer Belly’s menu is not particularly expansive, but the options they have are all fantastic. I had the aptly named Pig & Egg sandwich, which I would say is an ideal choice for a weekend-meatatarian who likes a little bit of everything in one meal. It features beer-glazed ham, an egg fried over-easy, and a thick strip of candied bacon… yum!

This restaurant is open ‘til 2AM for those of you who share my enthusiasm for second dinner. Seriously, go try their food; it is awesome!

Here are the details.

Beer Belly Deli & Pub 510 Wescott St Syracuse, NY 13210 315-299-7533

Open daily, 11AM-2AM

My name is Hanna and I’m a senior dual major in International Relations and Advertising. I first started to question the implications of the food I buy and eat when I saw Mark Bittman’s TED Talk* several years ago. Besides food, I also love music, traveling, snowboard­­ing and trivia!

By Cassie-Lee Grimaldi

Hi everyone. Have you ever had to cook a meal for 20 people? Perhaps you’ve taken on a thanksgiving feast, but chances are you knew who and what you were getting yourself into. It seems like whenever we cook for a group, we have to make something vegan, something dairy free, gluten free, something borrowed, and something blue. Imagine cooking a meal for twenty people, for under $50, and for people you’ve never met. This past Friday, my coworkers and I took on that challenge.

The Ronald McDonald house just opened on East Genesee St. behind the Sheraton. It’s an incredibly beautiful place. It houses the families of terminally ill children getting treatment at Upstate or other hospitals. Every night, the house welcomes groups to cook dinner for the families staying at the house through a program called, “For The Love of Food.”

So when we decided to participate, my first thoughts were, “What on earth can we cook for all these people?!” I’m a vegetarian so sometimes I see the world through an annoying and complex lens of “what ifs.” What if we decided to do a peanut butter and jelly bar and the children were allergic to peanuts!? Between my moments of panic, it occurred to me to keep it simple. We ended up creating a taco bar, where people could choose the elements that they wanted to make a “well balanced,” taco.

They families at the Ronald McDonald house got to participate by creating their own. It might sound simple and silly, but the families talked to us about how much they liked the aspect of making their tacos with their kids and us. When people start to talk about food, a window to their soul opens. Conversations at the dinner table connect people in a special way.

It was a heart-warming experience and I absolutely loved cooking in their giant, brand new kitchen. It had two stoves, two ovens, gorgeous granite countertops, and I’ll forever be disappointed by any other kitchen I ever see. If any of you dear readers are interested in volunteering, please contact them by phone at (315) 476-1027 or email Lee Wilder at LWilder@cnyronldmcdonldhouse.org.

Hi! My name is Cassie Grimaldi. I’m a junior Television, Radio, & Film student. I love eating, cooking, and finding new ways to do that and hopefully make a positive impact with my food. I’m so so excited to blog about my adventures in ethical eating.

By Kelly Vesty

Last week, I wrote about a few apps that you could download to help you think about the nutritional value of what you are eating. This week, I compiled a list of some apps that can help you find some healthy foods if you tend to be like me and start to stray from your grocery list as you wander up and down the aisles of the supermarket. So download these and head into the grocery store armed with your phone to help steer you in the direction of making the healthier choice!

Fooducate- With this app, you can scan in the barcode of something that you are considering buying. The app will grade the product by taking the ingredients, amount of nutrients, the food category, amount of processing, and natural fortification (whether a nutrient is naturally occurring or added in) into account. What I love about this program is that it will show you similar foods and their rating, so if you’re in the grocery store you can choose a healthier alternative. It breaks down the ingredient list and explains the exotic sounding ingredients in plain English. A new feature to the product is that you can customize it to show you if a product is vegan or vegetarian

About: Free; Available for iPhone, Android and online

Specialty Produce- Do you ever wonder what those exotic fruits and vegetables in the grocery store are and what you could do with them? This is the perfect app for those- it has a database of over 1,200 items, so the chances of you figuring out what you’re looking at are pretty high. You can branch out and try a new type of fruit and vegetable, because this will also show you recipes that you can create with the produce. You can search for new recipes to change up the way you eat the produce that you love. This app also uses your location to show you what produce will be the most fresh, depending on the time of year.

About: Free, iPhone and Android market

Dirty Dozen- If you want to avoid pesticides and other unwanted chemicals from entering your system, consider buying your produce organic. However, organic food can get pricey. Not all fruit and vegetables are created equal and there are certain types that will not be as harmful to you if you don’t buy it organic. This app lists the “dirty dozen” fruits and vegetables that contain the highest levels of pesticides, and also lists the “clean fifteen” which are fruits and vegetables with the lowest pesticide residues. Pull up this app when you’re buying produce and you can easily know which fruits and vegetables you should buy organic and which ones you can buy traditionally grown to save some money.

About: Free, iPhone and Android market

Locavore- This app is a great way to find in-season, local food. It locates all of the nearby farmer’s markets and farms. Buying locally reduces your carbon footprint by reducing the CO2 fumes created by transporting produce from far away. Another bonus of buying locally is that it is often cheaper- grocery stores often mark up the prices in order to make a profit. For example, one cucumber may cost one dollar at the local Wegman’s, but you can buy four cucumbers for one dollar at the Central New York Farmer’s Market. It provides information about the farmer’s markets, like phone numbers and hours of operation, so you can plan your trip to visit one. This app also provides recipes for you to reference.

About: Free, iPhone and Android market

My name is Kelly. I am a senior public relations major with a love for all things healthy and delicious! I love to cook and frequently stray from the recipe to make each meal my own. I am frequently inspired by Pinterest and have amassed a huge collection of recipes on it. Feel free to follow me at pinterest.com/kvesty/.

By: Mindi Sachs

I always crave all sorts of unhealthy rice bowls, whether it is a burrito rice bowl from Chipotle or Bi Bim Bap from an Asian restaurant. Obviously, these types of meal choices are not the most nutritious, so I decided I had to come up with a healthier rice bowl that I could make at home.

The first thing I wanted to do was switch the kind of rice I used. I decided to use whole-grain brown rice instead of traditional long grain white rice. Brown rice adds some whole-grain goodness into the meal and it keeps me satiated longer than white rice does. Then I decided I needed to use all fresh vegetables marinated in olive oil to put on top of the rice. Olive oil is a great source of healthy fat and goes perfect with the vegetables. When I first tried this recipe I did not put any animal protein on it, but you can definitely add it if you would like! The recipe is below and I hope you guys try this at home.

The following recipe gives 2 servings.

Ingredients: 1 cup whole-grain brown rice 1 bell pepper (color of your choice) 1 package of mushrooms (kind of your choice) 2 handfuls of spinach 2 handfuls of kale (cut and cleaned) 1 avocado 2 tablespoons olive oil 1 tablespoon minced garlic 1 tablespoon margarine 2 cups water Salt Pepper Animal protein (if you want)

Directions: 1. Cook the rice. To do so combine brown rice, water and margarine in a medium sized pot. Let the rice to come a boil and then turn down to simmer until tender (about 20 minutes). 2. Once the rice is cooked, take it off the burner and let rest. Then cook the vegetables. Combine all the vegetables (bell pepper, mushrooms, spinach and kale) with the olive oil and garlic. Cook until the vegetables are tender (about 10-12 minutes). Season with salt and pepper to taste. 3. Once everything is cooked put the rice in a bowl and then top with the vegetables. Then slice up the avocado and put it on top for the finishing touch. If you wish to add animal protein, you can add that too! 4. Mix everything together and enjoy!! If you like a kick of spicy add a little sriracha – a spicy Thai hot sauce!

My name is Mindi Sachs, I am a senior at Syracuse University majoring in Nutrition Science. I am a foodie and hope to have my own food blog in the near future. @mindisachs is my twitter handle, feel free to follow me!

By Rachael Calmas

(photo source: http://www.theispot.com/images/source/Consumer_Reports2111.jpg)

In the past month, news about horse meat being mislabeled as beef has surfaced throughout Europe in everything from frozen beef patties to beef lasagna. This scandal has caused many a great deal of upset amongst European consumers, and rightfully so. As a result the European Union announced that it would start random DNA checks on meat traded across the EU’s borders. The good news is, they have been able to find the source of the problem to be rooted in Romania, and the problem is isolated in Europe.

Yet, the meat industry isn’t the only place where food has been mislabeled. In a recent report by ocean conservation group Oceana, released Thursday, says that 33 percent of fish sold is mislabeled, and it is a national problem. According to the study the problem occurs mostly with expensive fish such as Tuna and Snapper.

However, I’m not telling you all this to scare you into becoming vegetarians, but its important to be aware of the problem. I know that when I heard the news that its possible that the fish I bought at whole foods was actually a less expensive white fish masquerading as snapper, I got a little angry. Though, my takeaway and what I hope you might take away also is take time to READ LABELS and BUY LOCAL. Buying local produce is always better as there are fewer steps where produce can be mislabeled.

In the meantime for more information check out http://www.npr.org/blogs/thesalt, and if you’re abroad and craving apiece of home maybe have mac and cheese instead, that is until the problems resolved.

Hi, my name is Rachael Calmas. I’m a sophomore majoring in public relations and marketing. I love to cook, and keep up with all things food related, whether its through watching a new cooking show or news in the industry about restaurants and chefs. Follow me on Twitter @rcalmas.

By: Mindi Sachs

Kale has become a big fad food in the recent months and I have completely fallen for it. I am proud to say that I am a true-life kale addict. I could eat it every day, all day and never get sick of it. Most peoples’ response to this is “EW”… but trust me once you make kale chips, you will see why I love them so much!

Kale is packed with nutrients that are great for your body. These include Vitamin K, calcium, Vitamin C, and beta-carotene (Vitamin A). It also contains sulforaphane, a chemical that is packed with anti-cancer properties. These facts alone make me feel great about eating kale so often. Trust me – once you try my delicious kale chip recipe, you will be an addict too!

Kale Chips Servings: 2

Ingredients: 3 generous handfuls of kale, cleaned well and chopped 2 tablespoons of olive oil 1 tablespoon of lemon juice Sea salt Black pepper

Directions: 1. Preheat the oven to 400 degrees Fahrenheit and line a pan with tinfoil. 2. Put the kale in a big bowl and pour the olive oil on top of it. Add lemon juice and season with sea salt and black pepper (however much you like). 3. Massage the kale with the seasonings on it and then place it on the pan. 4. Bake for 10-12 minutes or until the kale is crispy. 5. ENJOY!! I promise that you will.

I hope you enjoy the recipe and will enjoy kale chips as a healthy alternative to your potato chip cravings!

My name is Mindi Sachs, I am a senior at Syracuse University majoring in Nutrition Science. I am a foodie and hope to have my own food blog in the near future. @mindisachs is my twitter handle, feel free to follow me!

By Nicole Griffin

There are a lot of times that not matter what the dining hall has prepared for the hot food line, I am not in the mood for any of it. That means I am limited to only the salad bar, right? Not necessarily! There are a lot more hot food options in the dining hall than you probably realize, you just have to get creative and make them.

Take for example, a BBQ chicken sandwich. The dining halls always have plain grilled chicken breasts prepared, so get one of those and put it on a bun from the selection they have in the bread section (it is usually in a package). Then find where your particular dining hall keeps their condiments and slather the grilled chicken in barbeque sauce. Syracuse University provides us with some pretty decent barbeque sauce, so this basic sandwich is delicious just as it is.

If you want to add something extra to your basic BBQ chicken sandwich, now is the time to get creative. I prefer to stick with just raw onions, but there is no right way to top this sandwich. If they have bacon or other ingredients that you think will taste good, put that on your sandwich – the sky is the limit. Now you have a great hot meal for a day that you thought you were going to be dining on cold cereal!

My name is Nicole Griffin and I am a freshman double majoring in Newhouse and Whitman, studying broadcast journalism and marketing. I love to bake and have a special place in my heart for cupcakes! Follow me on twitter @nicky_geeee

By: Kelly Vesty

Spring Break is coming up, and some of you may already be slacking on your New Year’s resolution to lose weight or eat a healthier diet. However, it doesn’t have be so hard with the abundance of healthy eating tools out there. Since most of us are constantly on our phones, why not download a few apps that will help keep your eating habits in check?

ETNT, the game- (If you don’t want to shell out $5 for the whole Eat This, Not That app, you can download the game for free). You can choose which meal category you want to play and it shows you two different options that you have to choose the healthier option of. Once you make your choice, it explains why the winner is healthier. It chooses similar meals from popular restaurants, so you may reap the benefits next time you’re out to eat! Plus, it’s an alternative to playing Angry Birds for hours on end.

Free; iPhone and Android markets

Calorie Counter: MyFitnessPal- With a massive food database and over 350 exercises, this app is great if you want to keep track of your food intake and try to lose weight. After filling in your information, the app determines your daily caloric needs. As you eat throughout the day, you enter the information of what you ate in and it will determine how many calories you have left. It also shows you the nutrition information and tracks how many nutrients you are consuming throughout the day, so you can keep a balanced diet. The only downfall I can find with this app is that sometimes I’m not sure of the serving size of my food, which may throw off the overall calculations a little bit.

Free; iPhone, Android and online

Waterlogged- You may think this app is simple, but most people are often completely unaware that they are slightly dehydrated. This app reminds you to drink water throughout the day, and you can easily track how much you are drinking by simply taking a picture of the container that you drank water out of. Water is a crucial part of our daily diet that is essential to our body’s basic functioning. People often mistake signs of thirst as being hungry, so it is important to drink enough to realize whether you are truly hungry or just thirsty. Using this app also may encourage you to drink a glass of water instead of reaching for soda.

Free; iPhone and a similar app in the Android market

My name is Kelly. I am a senior public relations major with a love for all things healthy and delicious! I love to cook and frequently stray from the recipe to make each meal my own. I am frequently inspired by Pinterest and have amassed a huge collection of recipes on it. Feel free to follow me at pinterest.com/kvesty/.

By: Andrea Greenberg

Making sushi is a much easier process than people often believe. Sure, it may seem intimidating to a “less-than-connoisseur” of Asian cuisine. The rice is not just any rice – it’s sushi rice (insert condescending, food snob tone here), the seaweed is not just any seaweed – it’s nori (condescending, food snob tone persists), and lastly that eel in that dragon roll is not just any eel – it’s unagi (head explodes). But, it is certainly nothing to feel threatened by – sushi is an art and making it is truly a lot of fun.

I used to work as a sushi chef at the dining hall at my former university (University of Massachusetts Amherst) before I transferred to Syracuse this semester. Clad in a black sushi chef hat and black jacket, I would work 4 hour shifts and bang out nearly 100 rolls for students and faculty alike within each standing. The continuous practice of working 3 shifts a week and constantly making sushi rolls helped build my confidence in the craft, which I came to do with great ease. It became a relaxing task as well as something I genuinely looked forward to doing.

To actually make sushi, all you need is a bamboo mat, a sheet of nori (found in most supermarkets), prepared sushi rice (ingredients required can also be found in most supermarkets, including the sushi rice itself – I use Nishiki brand – as well as rice vinegar, sugar, and kosher salt), and your desired filling ingredients, such as cucumber, avocado, and crab sticks (which can also be found at the supermarket). These ingredients will make a California roll, which is a standard, popular roll enjoyed by most sushi-lovers. I enjoy using cucumber, avocado, smoked salmon, and cream cheese, which makes the desirable Philadelphia roll. Simply wet your hands (so that the sushi rice doesn’t stick to you), grab a small handful of rice, flatten it out on one side of the nori as if making a rice carpet. Then, top the rice with a line of your desired ingredients, use the mat to roll the sushi, and viola! Be sure to use a sharp, serrated knife to properly cut the sushi roll into 8 half-inch pieces so that it does not fall apart. Enjoy with soy sauce, wasabi, spicy mayo, or pickled ginger.

Did that sound so bad? Didn’t think so – dare I say it might have sounded easy? Making sushi is truly within reach and an enjoyable practice with a delicious outcome. It’s a great activity to engage in by yourself, with your friends, or even for a date.

It’s unquestionably an activity I can roll with.

My name is Andrea Greenberg and I’m a sophomore Public Relations major at Syracuse University. I have always been a foodie with a love for food blogging, food photography, baking, and sampling all kinds of food, especially the outlandish ones! Check out my food blog www.thenoshpit.tumblr.com or follow me on Twitter @androsegreen.

By: Lauren DeLeo

There are few things I love as much as chocolate, and peanut butter is one of them. The two of them together? I’ve died and gone to heaven. But, alas, chocolate and I are taking a break from each other for the next forty days until Easter morning when I can delve into my Easter basket and eat all the Reese’s my little heart desires.

Until then, I’ve decided I need to find the perfect baked good to satisfy my everlasting craving for all things sweet. While perusing Pinterest one day, I came across a moist, delicious looking cookie. Normally, I just re-pin such recipes to my “Sweet Tooth” board, where I put all the delicious, gluten-filled recipes I’ll never be able to try. But then I read the caption and saw those magical words: “gluten free”. Eureka! I HAD to try them.

This is one of the best GF recipes I’ve tried yet. Even my gluten-eating roommate can’t stop eating them. They’re the perfect combination of crunchy and chewy; so sweet and peanut buttery. The only thing missing is chocolate (note to self: will have to experiment with the addition of chocolate come April).

My batch made about two dozen cookies…after sampling the dough a bit (quality control, of course).

Ingredients

• 1 cup of creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 egg
• 1/2 tsp vanilla
• 1 tsp baking soda
• pinch of salt

Directions

1. Preheat the oven to 350˚F and grease a cookie sheet with cooking spray. (The original recipe says to line it with parchment paper, but considering I’m a broke college student, the spray worked PERFECTLY…no sticking!)
2. Mix the peanut butter and sugars in a bowl until well combined. (I used a hand mixer since peanut butter is usually pretty hard to work with, but I’m sure doing it by hand would be fine too!)
3. Add in the egg and vanilla, and mix, occasionally scraping the sides.
4. Add the baking powder and salt, and mix until incorporated. If the dough you have is crumbly, you’ve done it right.
5. Roll the dough into small balls and place them on the cookie sheet a couple inches apart. (They’ll expand in the oven) I then used a fork to make a criss-cross pattern (it’s how my mom always makes hers), but you can leave them in balls, make them into shapes, whatever you’d like!
6. Bake 8-10 minutes (I did mine at 8, and they were perfect). Let them cool for a few minutes on the cookie sheet, then move them onto cooling racks and let them cool completely. (This is HIGHLY recommended; the burned roof of my mouth can vouch for me).

Enjoy every bite of these delicious little treats. If you’re anything at all like me, they probably won’t last very long.

This recipe was inspired by “Jesicakes” (http://jesicakes.blogspot.com/2012/11/peanut-butter-cookies-two-ways.html).

Ciao! My name is Lauren and I’m a senior at Syracuse University majoring in Television, Radio, and Film. My passion for food was sparked during my pasta-filled semester in Italy. I became gluten-free several months ago and am now on a mission to find the best GF recipes out there. I love writing, reading, and all things chocolate. Follow me on Twitter @lvdeleo

By: Rachael Calmas

(source: http://thefoodbulletin.com/wp-content/uploads/2012/05/Ferran-Adria-at-El-Bulli-008.jpg)

For all of the food obsessed out there, get pumped because a movie based on Lisa Abend’s book on elBulli stagiares, The Sorcerer’s Apprentices, is in the works, according to the associated press. The movie will be based on elBulli’s last year to show people the excitement, stress, and action of restaurant operation. elBulli, located in Roses Spain, was considered the best restaurant in the world for over a decade, closed in July 2011.

For many of you I’m sure you are thinking who in god’s name is Ferran Adrià and why should a movie about his restaurant be something worth watching. Well, I’m here to tell you that if there is one chef in the entire world whose name you ought know and it’s his. Adrià is the “father” of molecular gastronomy, which is the method of cooking that takes a classic dish and pushes it to its boundaries by deconstructing and transforming the ingredients to create a completely new appearance while maintaining the same flavors. Though it is unlikely you have eaten at elBulli, almost everyone has tasted some version of his food as he has inspired many of the world’s greatest chefs and has changed how many perceive food. For example he inspired restaurants throughout the world to serve foams.

So keep your eyes peeled for The Sorcerer’s Apprentices in theatres! In the meantime for those of you who want to know more about molecular gastronomy and Ferran Adrià check elbulli.com, and even maybe you too will start to look at food differently.

(source: http://sergetheconcierge.typepad.com/.a/6a00d8341bf71853ef014e5fbfbde2970c-320wi)

(source: http://static.guim.co.uk/sys-images/Observer/Pix/pictures/2008/10/16/main460x276.jpg)

Hi, my name is Rachael Calmas. I’m a sophomore majoring in public relations and marketing. I love to cook, and keep up with all things food related, whether its through watching a new cooking show or news in the industry about restaurants and chefs. Follow me on Twitter @rcalmas.

By: Lara Gould

In September 2012, my thought process would have gone something like this: “It’s past 10 p.m., and I’m hungry. I’m going to order Acropolis BBQ Chicken pizza.”
In February 2013, my thought process now goes: “It’s past 10 p.m., and I’m hungry. I’m lactose intolerant and gluten-free. What can I possible inhale before I starve?”
Drawing context clues from my example above, I think it’s pretty easy to tell that I wasn’t always this challenged when it came to my variety of food choices. Not that food intolerance makes me any less normal, with the exception of the fact that I now can’t indulge in the usual late-night college grub such a pizza and mac ‘n cheese. Many of my friends will argue that I haven’t changed much at all. I would argue to say that they’re sniffing paint.
My whole lifestyle changed within a matter of weeks. I can no longer cook pasta when I’m feeling too lazy to make a real meal. Chinese lo-mien is something that now only exists in my fantasies and not as Saturday afternoon indulgences with friends. My between-meals-snacks have changed from a bowl of Honey Nut Cheerios to dried seaweed and sunflower seeds.
However, as cranky as I can get when I see my friends enjoying their buffalo chicken wraps from Faculty while I pick at what resembles rabbit food, I know that I am doing my body a favor. And in the process, I’m finding some pretty delicious new recipes to replace the ones that once tarnished my arteries.
One of my favorite new finds has to be the ‘pancakes’ that I stumbled across while stalking the ‘Health’ tab on Pinterest. Literally this is the easiest recipe to make, and it serves as a welcome tastebud tingler in comparison all those tired of bland night-bites.

This recipe calls for:
1 banana
1 egg

THAT’S IT. I personally like to swap out the egg for 2 egg whites instead because I have a moral issue with eating the entirety of what used to be a tiny baby chicken. I’m not a vegetarian, just a girl with a strong affinity for small animals. Once you’ve mashed the ingredients together, you measure ¼ of a cup at a time and pour onto a well-greased pan. I would like to stress the importance of a heartily lubricated saucepan; I lacked enough grease on my pan and wound up setting off an entire row of south campus apartments. Oops.

Once the mixture is in the pan and on the stove, you cook them like normal pancakes! I hope you enjoy this little recipe as much as I did – I know I’ve been singing banana pancake praises for days now. I guess that means it’s almost time to look for a new recipe!

Hi I’m Lara Gould and I am majoring in Public Relations with a dual minor in Marketing and Psychology. I am currently a sophomore obsessed with finding delicious ways to incorporate my favorite foods into a brand new gluten and dairy-free diet. It’s a lot more fun than it sounds

By: Haley Bomboy

A simple delicious meal is always what I’m looking for. Stuffed peppers, a recipe maybe your mom used to make, could not be easier! My recipe below simplifies traditional ones but does not skimp on flavor. Some shortcuts I find that always help speed up my cooking time are using dried herbs (they last longer) and buying pre-minced garlic (doesn’t leave your hands stinky!). These little shortcuts can save you time and avoid you smelling like a vampire repellent.

There are many reasons why I love this recipe. Although my stuffed peppers have less sauce than many other recipes, the flavor here comes from a surprising combination of ingredients. First, mixing sweet Italian sausage mixed with ground beef creates a more robust and meaty taste that is beyond delicious. Also, Rotel® is a canned tomato and diced green chilies product commonly found near the canned tomatoes and pasta sauces in any local grocery store. The addition of this slightly spicy tomato-chili mix creates a much more complex flavor than found in average stuffed peppers. Best of all, they are quick and easy to make!

Ingredients
1/2 lb ground sweet Italian sausage
1/2 lb ground beef
6 Large peppers (I used red, yellow, orange, and green – remember that the colored peppers add some sweetness!)
1 Clove garlic (pre-minced garlic in the jar is a life saver! 1 tsp. = 1 clove)
1 Onion, chopped
1 Cup cooked rice
1 Can mild Rotel®
2 Cups shredded cheddar cheese
1 Tbsp dired parsley (If you prefer or have fresh on hand double the amount)
1/2 Tsp salt
1/2 Tsp pepper
Olive oil

Directions
1. Preheat oven to 375 degrees 2. In a large skillet, brown sausage, beef, garlic, and onion in oil. 3. While your meat is browning, cut off the tops of peppers, and trim the bottom so they sit flat in your dish. 4. Chop scrap pepper tops and add to the meat, garlic, onion mixture. 5. Add the parsley, cooked rice, and the can of Rotel® 6. Stir in 1/2 cup of cheddar cheese (it will melt, it, this is good!) 7. If desired, season with salt and pepper to taste. 8. Place peppers in baking dish and stuff until full. 9. Drizzle peppers with olive oil. 10. Cover with foil and bake at 375 degrees for 40 minutes. 11. Remove from oven and take off the foil. Use the remaining shredded cheese to top peppers. Then bake uncovered another 15 minutes.

These are super quick to make and really fill you up! They are a nice way to spice up your boring weekday meals and they refrigerate well and reheat nicely as leftovers. They offer a little bit of heat but nothing overpowering – you can always add a can of plain chopped tomatoes if you do not want any heat at all.

I would say it’s safe to plan one pepper per person if you are cooking for a group. They were a hit with my roommates. I hope you enjoy them as much as I did!

Chef’s tip: When shopping for this recipe pick up an extra can of Rotel®, it can spice up other quick dishes or make an amazing queso dip with some Velveeta cheese!

I’m Haley Bomboy and my one true love is food. I love cooking and baking new recipes. I’m a senior Communication and Rhetorical Studies major, minor in Marketing at Syracuse University. I am from a small town outside of Allentown, PA. I am also a retired Division I athlete for the Orange, just finishing my senior season of field hockey this past fall. Food isn’t difficult and neither is cooking. So don’t be afraid to try a new recipe, anything is possible!

By: Nicole Griffin

Sometimes college life becomes extremely busy with all the things we have to get done. Unfortunately, the first thing we usually sacrifice to save time is food. Even in the dining hall, we often walk by the salad bar in favor of grabbing a quick slice of pizza and running out the door. Or instead of waiting in line to make a healthy chicken wrap, we prefer to pour ourselves a bowl of Lucky Charms so we can sit down and eat immediately. It should not have to be like this, and with some know-how, it does not have to be.

The next time your schedule becomes hectic and you do not have time to spare in the dining hall, you should try making a Peanut Butter Crunch Roll-Up. It is easy to make, has protein to keep you satisfied, and all the ingredients are easily accessible in the dining hall! First, take a wheat wrap from the sandwich station and spread a good amount of peanut butter on it. Then find the honey – which in most dining halls is by the cream cheese and other condiments – and drizzle some over the peanut butter. Next, go over to the cereal station and put enough corn flakes to cover the honey and peanut butter. Finally, be creative with how you eat it! Roll it, fold it, or do whatever suits you best! You are ready to go out and conquer your next big task with a full stomach with time to spare.

My name is Nicole Griffin and I am a freshman double majoring in Newhouse and Whitman, studying broadcast journalism and marketing. I love to bake and have a special place in my heart for cupcakes! Follow me on twitter @nicky_geeee

By: Sarah Beth Richheimer

Do you ever have that one special (or even secret?) family recipe that you just drool over when you know that that special person is coming over to satisfy your craving? Well, my grandpa’s crepes are what I can’t control my sloppy drool over. I call my Grandpa “Papa,” and I don’t get to see him too frequently because he lives so far away, but when I do, I don’t allow him to leave my house without making me some mouth-watering crepes. He laughs at me whenever I request them, but thankfully he never says no to his favorite granddaughter ☺. Papa never lets me down, and yet he always seems to amaze me with his whipped up crepe creations because he never follows a recipe…it’s all in his head.

You’re might be wondering what crepes actually are; they are REALLY thin pancakes that originated in France. Typically, they are eaten in the morning as a breakfast food, but who said breakfast can’t be enjoyed at any time of day? There are a variety of ways that crepes can be enjoyed: with syrup, yogurt, whipped cream, jelly/jam, or fresh fruit inside, rolled up with cinnamon or powdered sugar on top.

My favorite ingredients to add into “Papa’s Crepes” are strawberry jelly with some fresh blueberries and strawberries rolled up with cinnamon sprinkled on top. The first time I tried them, I put some vanilla yogurt inside and rolled it up with an additional dollop yogurt on top.

I have tried to recreate Papa’s Crepes on my own, but they just don’t turn out as heavenly, mouth-wateringly delicious as when my Grandpa makes them. However, if you’re bored of making the same old things for breakfast everyday, give these a shot and try out different fillings too! Best of luck – I hope that yours will turn out just as good as Papa’s ☺.

Papa’s Crepes Recipe: 
Serves 5-6 people
Ingredients:
2 eggs
4 cups of milk (add more if needed)
1 cup of flour (or until enough added for light consistency to batter)
1 pinch of salt
butter or margarine for frying

Whisk all ingredients, except butter, together in listed order until a light, creamy consistency forms. Then, in a heated, non-stick skillet, place a ½ teaspoon of butter or smart balance spread into your frying pan. Using a small ladle, add enough batter to cover the base of the pan (thin layer). Flip the crepe over when the edges begin to move away from the skillet. Wait for the crepe to brown on opposite side once it is flipped over. It takes about 1 minute to cook on the first side and around 40 seconds on the second (once flipped). Then place desired ingredients inside finished crepe and enjoy!

“Papa” Richheimer, the creator of Papa’s famous crepes

My name is Sarah Richheimer and I’m a sophomore at Syracuse University. When I am not at school, I live in Buffalo, NY with my two younger brothers, Zachary (16) and Jordan (11) and my wonderful parents. I love to cook, bake, travel, shop, workout and spend time with family and friends. I am currently pursuing a Public Relations degree at Newhouse and am very excited to see where my studies lead me in the future!

By: Catherine Zymaris

With Valentine’s Day around the corner, it is time to start thinking about what you are going to make for that special someone. Instead of sticking to the normal chocolates and a fancy dinner out, why not do something different and make breakfast for dinner at home? Sure, eggs and toast do not seem like a romantic notion… yet. This recipe will not only be delicious and fast, but it will wow the people you are spending Valentine’s Day with.

Leave it to the French to elevate a simple breakfast item into something wonderful and slightly decadent. Baked eggs are a great dish to master because you can create light, beautifully cooked fried eggs without the drama of flipping them in a pan on the stovetop. In the oven, you get perfect eggs every single time. The basic dish is made even more indulgent by cooking the eggs in a combination of bacon fat and butter and then topping the cooked eggs with the crumbled bacon. Serve this to your sweetie and you’ll never go out for Valentine’s Day ever again!

Baked Eggs with Bacon
Serves 2

Ingredients:
2 strips of cooked bacon (saving the bacon fat) 4 large eggs Butter Salt and Pepper

Steps:
1. Preheat the oven to 350°.
2. Place two small oven-safe baking dishes (mine look like small casseroles) on a cookie sheet. Pour a ½ teaspoon of bacon fat, along with a pat of butter in the base of the dish. Place in the oven for 10-11 minutes, until the butter is melted and bubbling. Remove from oven.
3. Crack eggs into a separate cup that will help you pour them gently into the hot butter. Two eggs go in each dish. Please be careful – the dishes and butter are extremely hot!
4. Sprinkle the eggs lightly with salt.
5. Place the baking dishes back into the oven and cook for another 10-11 minutes, or until the eggs are set on top.
6. Top the eggs with a little pepper and one strip of bacon, crumbled into small pieces. 7. Serve with crusty French baguette and a fresh fruit salad.
Happy Valentine’s Day, everyone!

I’m Catherine and I am an avid foodie and first-year graduate student in Nutrition Science and Dietetics at Syracuse University! I love to spend my time cooking, baking, writing my food blogs, and traveling the world. Follow me on Twitter at @CMZymaris!

By: Catherine Zymaris

Being in the depths of winter, light and healthy dinner options are few and far between. Between heavy potato dishes and rich meat stews, a meal that will help you stick to your New Year’s resolutions seems out of reach. Never fear, farro is here! This versatile grain is simple to make and provides a blank canvas that you can customize to your specific tastes and preferences. Combine cooked farro with beans or lentils, and you’ll create a complete meal with all the protein, vitamins, and minerals your body needs! It also keeps very in well in the refrigerator with leftovers getting better as they sit. Farro salad is the perfect way to get out of the mid-winter dinner funk!

Here are some flavor combinations to try!

Southwest Farro Salad: Cook farro according to package directions. Combine cooked farro, corn kernels, black beans, diced red onion, and chopped avocado. Toss with a dressing of lime juice, olive oil, salt, pepper, and a dash of Tabasco! Garnish with cilantro and a little more avocado.

Raspberry/Walnut Farro Salad: Combine cooked farro with toasted chopped walnuts, dried cranberries, chopped celery, and sliced scallions. Toss with your favorite bottled raspberry salad dressing and garnish with some of the toasted walnuts and a few raspberries.

Asian Farro Salad (pictures shown): Combine cooked farro, steamed chopped broccoli, chopped string beans, strips of red bell pepper, and chopped scallions. Toss with a dressing of olive oil, soy sauce, minced garlic, and grated ginger. Garnish with extra scallions and roasted peanuts.

I’m Catherine and I am an avid foodie and first-year graduate student in Nutrition Science and Dietetics at Syracuse University! I love to spend my time cooking, baking, writing my food blogs, and traveling the world. Follow me on Twitter at @CMZymaris!

By Haley Peck

As an Italian food lover, I can’t help but drool every time I flip through an Italian cookbook or come across recipes on the Internet. Stuffed shells in particular are something I have wanted to make for a long time, but haven’t actually made before, so I’ve decided to give it a try. One of the best parts about stuffed shells is that they can be stuffed with pretty much anything. I’ve seen recipes experimenting with all different meats, cheeses, vegetables, starches, and more, but I’ve had my eye on one specific recipe for quite some time, so I decided to follow through and make butternut squash stuffed shells dish with sage brown butter sauce! YUM. Although butternut squash is mainly a fall-based food, I bent the rules a little bit and went with my taste buds (and what’s still in season!). Hopefully some sweet squash will bring the warmth and joy to your table during these last few months of winter. Enjoy!

Ingredients:
1 large butternut squash
1-2 tablespoons of olive oil
20-24 jumbo pasta shells
2 cups of part skin ricotta cheese
1/3 cup of grated parmesan cheese
2 garlic cloves minced
½ cup of spinach (chop after measuring)
1 egg, 1 teaspoon of salt
½ teaspoon of pepper
zest and juice of 1 lemon
1 stick of butter
8-10 fresh sage leaves

Directions:

Preheat oven to 425 degrees. Peel the butternut squash and chop into small cubes. Put the cubes into a pan filled with 1-2 tablespoons of olive oil and roast in the oven for 15-20 minutes. The squash is ready when you can put a fork into it and it feels tender. Then put the squash into a bowl and mash with a fork until it’s smooth. Let the mashed squash cooled down to room temperature before using in the recipe. Cook the jumbo shells regularly, followed by the packages directions, and drain. In a large sized bowl, mix together the squash, ricotta cheese, parmesan cheese, minced garlic, egg, salt, pepper, fresh lemon zest. Stir completely.

Reduce the oven temperature to 400 degrees and place the cooked pasta shells on a lightly greased baking dish (9X13-inch preferably). Stuff the cooked pasta shells with the squash and ricotta mixture, and bake for 18-20 minutes until they are hot all the way through.

It is the perfect time to make the brown butter sauce while the shells are cooking. Start by melting the stick of butter in a saucepan over medium-low heat. Once the butter is golden brown (should take about 10-12 minutes), and is at a hot and bubbly consistency, add the sage leaves and cook until the leaves are somewhat crisp.
Remove the pan of shells from the oven and squeeze the juice of 1 full lemon on top. Drizzle the sauce over the cooked shells and top with extra Parmesan cheese if desired. If you want your shells to look fancy and have some extra flavor, serve them with a few crisp sage leaves on top. Buon appetito!

My name is Haley Peck and I’m a junior majoring in Public Health at Syracuse University. I love to cook, bake, eat, and experiment with all food, especially healthy food! Follow me on Twitter @hapeck1

By: Sarah Richheimer

Grapes don’t have nuts, so what are Grape Nuts? Although they sound as preposterous as a Liger, Grape Nuts are not a mythical crop grown in the valleys of Middle Earth.

Grape Nuts are a very dense, healthy cereal, made from wheat and barley. A bowl full of Grape Nuts contains 100% of daily-recommended whole grains and plenty of fiber and protein to keep you filled for some time. They don’t have too much taste on their own, but if you mix them with other cereals, a bit of vanilla soymilk or some almond milk, I think they taste much better.

One of my recent, delicious baking creations came simply from the side of the Grape Nuts Cereal box. The bars were super easy to prepare and smelled delicious throughout the baking process! My brothers thought the final product’s appearance was too brown and healthy looking, but after trying them, they gave me double thumbs up!

The Grape Nut Peanut Butter Bars are a non-guilty pleasure. They are similar to a Rice Krispy treat with the baking process, easy, few ingredients and fun. However, the finished bars are just a much denser, healthier version of Rice Krispy treats. The Grape Nut Bars do taste wonderful though, because if my brothers approved of them, anyone will like them. I hope you can get the same satisfaction from your friends and family as I did when I made them!

No-Bake Grape Nuts Peanut Butter Bars Ingredients:
1 cup light corn syrup
1 cup sugar
3/4 peanut butter cups
4 cups grape nuts cereal

Line a 9×5 inch loaf pan with non-stick cooking spray. In a medium sized microwave-safe bowl, mix together the peanut butter, corn syrup and sugar. Microwave for about 4 minutes (or until the mixture begins to boil), stopping to stir after one minute. Stir in the cereal, then put all into the lined pan and press to make a bar. Let it cool for about 20 minutes, and then slice into preferable sized squares.

My name is Sarah Richheimer and I’m a sophomore at Syracuse University. When I am not at school, I live in Buffalo, NY with my two younger brothers, Zachary (16) and Jordan (11) and my wonderful parents. I love to cook, bake, travel, shop, workout and spend time with family and friends. I am currently pursuing a Public Relations degree at Newhouse and am very excited to see where my studies lead me in the future!