Farro Salad

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!

How About Some Stuffed Shells?

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

Have You Ever Heard of Grape Nuts?

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!

Happy Holidays!

By: Catherine Zymaris

It’s officially that time of year… Finals are starting, Christmas carols are floating through the air at the mall and menorahs are being displayed in many families’ homes. The holidays are about fun, family, and food, here in America and abroad. In America, turkey, stockings, dreidels, and potato latkes are common during this season, but what about in Greece or England? Are the holidays really different than the ones in the USA? Here are some fun holiday traditions from around the globe, courtesy from the lovely editors at TLC.com.

Australia Since it is summer in Australia, the holidays are celebrated with a picnic celebration at a park or the beach. Copy the Australians by having a picnic in front of an old holiday movie or fire and enjoy the company of family and friends.

England Many similarities exist between Christmas celebrations in England and those in America. The English add a little levity and give everyone Christmas crackers, tubes covered in colored paper and stuffed with cheap trinkets and a silly paper crown. It is a great way to lighten the mood and provide entertainment throughout all of the holiday meal.

France and Germany These two countries share a delicious holiday tradition – the Buche de Noel, or Yule Log. It may sound like a part of a tree, but it is actually a spongy cake that is rolled and frosted to look like a log. The Buche de Noel is a whimsical replacement to any holiday dessert!

Holland This Dutch tradition is easy to replicate here in America. The children create a letterbanket (letter cake) in the shape of the first initial of the family’s last name. An easier option is to use premade sugar cookie dough, which you can roll out and cut into different letters.

Greece The pomegranate is the Greek symbol of rebirth, which is fitting for the holidays and New Year. The pomegranate seeds are delicious all on their own, but are a fitting addition to oatmeal, guacamole, or your New Year’s Eve glass of champagne.

I hope these examples have inspired you to include a little bit of a different culture into your celebrations this month. Have a wonderful (and international) holiday season!

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!

Greek Chicken Noodle Soup

By: Catherine Zymaris

Winter is just around the corner in Syracuse and nothing can kick those winter blues like a bowl of delicious, warm soup. It is a cheap, easy, and satisfying meal that can be easily shared with friends. Sadly, soup can get boring and repetitive – which makes it a perfect canvas to introduce interesting ingredients that will turn it into an international creation.

Greek chicken noodle soup is similar to the traditional chicken noodle soup, with some key differences. Instead of chunky egg noodles, Greeks use the rice-like orzo pasta instead. The soup is then thickened with a creamy concoction of eggs and lemon juice. The whole process can seem daunting at first, but the results are worth it! Make a batch and then sit back, relax, and pretend that you are sitting on a beach in sunny Greece.

My Mother’s Family’s Greek Chicken Noodle Soup

Ingredients:
3 roasted boneless, skinless chicken breasts – cut into bite sized pieces
2 carrots – peeled and cut into rounds
2 quarts of chicken stock
½ box of orzo pasta
1 can of cream of celery soup
1 teaspoon of cornstarch
2 tablespoons of water
Salt and pepper
2 eggs
Juice of 2 lemons

Steps: 1. Bring chicken broth to a boil and add the orzo pasta. Cook the orzo until almost done (depends on brand of orzo). 2. Reduce the heat to medium and add the carrots. Cook until orzo is completely done. 3. Add cream of celery soup and cubed chicken. Turn heat down until the soup is simmering. 4. In a medium size bowl, combine eggs and lemon juice. When thoroughly combined, whisk in a little bit of hot chicken broth at a time (about 1½ cup total) to temper the eggs. When the egg/lemon mixture is heated through, pour it into the soup pot. Stir to combine. 5. Combine cornstarch and water into a bowl. Add it to the soup and stir thoroughly. 6. Let the soup simmer 5 minutes, tasting to see if it needs salt or pepper. 7. Serve with extra lemon squeezed on top!

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!

Holiday Shooters to Get the Party Started!

By: Mindi Sachs

The holidays are a time to spend with family and friends celebrating the passing of the year. What is a celebration without a few drinks? Whether you are celebrating Christmas, Hanukkah, Kwanzaa or any other holiday you can definitely use a few shots to have some fun after dinner!

Candy cane jello shots

Ingredients:

Red Layer:
2 packages of cherry jello
1 1/3 cups boiling water
2/3 cup Hot Damn liquor

White Layer:
1 can sweetened condensed milk
1 cup boiling water
2 packages Knox gelatin
1/2 cup cold water
3/4 peppermint schnapps

Toppings:
Whipped cream
Crushed candy canes

Directions:
Red Layer:
Mix cherry flavored jello with boiling water. Stir jello until dissolved. Let cool and stir in liquor.

White Layer:
Mix unsweetened condensed milk with 1/2 cup of boiling water. In a small bowl, sprinkle Knox gelatin over cold water. Let stand for a few minutes; add remaining boiling water to dissolve gelatin. Add gelatin mixture to milk mixture and stir to combine. Cool to room temperature and add peppermint schnapps; stir to combine.

Layering the jello shot:
Rotate a white layer and then a red layer making sure to refrigerate each layer until set. Top with whipped cream and crushed candy canes.

Sugar cookie jello shots:

Ingredients:
2 cups water
4 envelopes Knox unflavored gelatin
8 oz Bailey’s Irish Cream, chilled
4 oz Butterscotch liquer, chilled
2 oz Cointreau liquier, chilled
1/4 cup cold water
Whipped cream
Sugar decorations (Christmas trees, sprinkles, etc.)

Directions: Boil the water. Remove from heat and stir in the gelatin until completely dissolved (about 3 minutes). Stir in the Irish Cream, Butterscotch, Cointreau and cold water into the hot gelatin. Pour contents into shot glasses (leave room for whipped cream). Refrigerate until firm. Top with whipped cream and add sugar decorations.

I hope these recipes add to your holiday cheer! Happy holidays!!

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!

Florentine Quiche

By: Catherine Zymaris

As fall continues and the temperatures drop, rich and hearty food takes center stage as a dinner option. After days and days of chicken soup, vegetable chili, and beef stew, a light and airy dish adds not only a change of pace, but a reprieve from sauce and calorie-heavy dishes. A quiche is the perfect remedy for the late fall winter blues. What makes it the perfect college dish is that ingredients are cheap and can be found in any grocery store. It can also be customized to your tastes!

Quiche is a French tart that consists of eggs, meat, vegetables, and cheese baked in a piecrust. It is very simple to whip together and, when served with a salad, helps you shake up your boring fall dinner routine.

Here is my foolproof quiche recipe. Remember you can change the filling however you want!

Florentine Quiche

Ingredients:
2 tablespoons of olive oil
1 medium onion, peeled and finely chopped
1 10oz package of frozen chopped spinach, thawed and squeezed to remove ALL the moisture
½ cup chopped scallions
1 tablespoon fresh dill, finely chopped
5oz feta cheese, cut into small cubes
½ cup grated Parmesan cheese
4 eggs, lightly beaten
1 cup milk
1 teaspoon salt
½ teaspoon pepper
1 piecrust

Steps:
1. Preheat the oven to 375 degrees.
2. In a sauté pan, add olive oil and onion. Cook until onions are translucent and soft, about 3-5 minutes.
3. Add the spinach and continue to sauté until the spinach breaks down slightly, about 4 minutes.
4. Add the scallions and cook for an additional minute to soften them. Remove from heat and allow mixture to cool (very important!)
5. In a large bowl, combine eggs, milk, salt, pepper, Parmesan cheese, and dill. Stir to combine.
6. Gently add cooled spinach mixture to the egg mixture and stir to combine. Fold in the cubed feta cheese – be careful not to break it up too much.
7. Place piecrust into a pie dish. Pour the quiche filling into the piecrust.
8. Bake for 30-35 minutes, or until the eggs are set and an inserted knife comes out clean.

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!