It’s Been a While!

Wow it’s been a long time since I’ve written a post, hasn’t it?! A lot has happened since Christmas. I finished my last semester of classes at Auburn then moved to Hilton Head Island, South Carolina at the beginning of May for an internship and have been here since.

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Crock Pot Enchilada Casserole

This week is possibly the busiest of my semester and in between trying to balance all of the classwork that is due, meetings to go to, and getting enough sleep, I decided that making a crock pot meal would help ease the small burden of cooking dinner. The ingredients for this enchilada casserole are:

  • 2 tsp. vegetable oil
  • 3 garlic cloves, minced
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. ground coriander
  • 1/8 tsp. red pepper flakes
  • 2-15 oz. cans black beans, drained and rinsed
  • 11 oz. can corn with red and green bell peppers, drained
  • 4 1/2 oz. can chopped green chiles, drained
  • 11 6-inch corn tortillas
  • 2 1/2 cups shredded Mexican cheese blend
  • 10 oz. can enchilada sauce
  • Sour cream (optional)
  • Chopped fresh cilantro (optional)

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Chipotle Copycat

Chipotle is a pretty popular restaurant here in Auburn. I’ve only had their food once (a vegetarian burrito) and it was pretty good. While I was on Pinterest the other day I came across a website that had a copycat recipe for a Chipotle bowl. I’ve seen these before and they look amazing! I also love dishes that have a bunch of colorful vegetables in them. The great thing about this recipe is that the hardest part is waiting for the flavors to fully develop. (It takes at least two hours to marinate). The ingredients are:

  • 1 clove of garlic, minced
  • 1 Tbsp. lime zest
  • Juice of one lime
  • 1/4 tsp. sea salt
  • 4 Roma tomatoes, diced
  • 1 orange bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1/2 cup cilantro, roughly chopped
  • 2 tsp. olive oil
  • Ground cumin (optional)
  • Brown or white rice, couscous, or quinoa (optional)

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Thai Peanut Pasta

I’ll be honest, I’ve never had Thai food before. When I came across this recipe on Pinterest (surprise!) I was really intrigued by the pictures. People say you eat with your eyes first and the food looked delicious! There are quite a few ingredients this time but the easiness of the recipe makes up for it.

  • 12oz linguine
  • 4 cups vegetable broth
  • 1/2 cup water
  • 1 Tbsp. tamarind paste (alternatively you could mix an equal amount of lime juice, white wine vinegar, or rice vinegar with light brown sugar)
  • 1 Tbsp. soy sauce
  • 2 Tbsp. peanut butter
  • 1/2 tsp. red pepper flakes
  • 1 cup roasted salted peanuts
  • 4 cloves garlic, minced
  • 2 inches of ginger root, peeled and sliced into 1/4 inch slices
  • 1 large carrot, cut into rounds (half the larger rounds if you’d like)
  • 1 red bell pepper, cut into small pieces
  • 2 limes


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Julia Chid’s Beef Bourguignon

Julia Child is an iconic chef who studied at Le Cordon Bleu in France and then later went on to publish many cookbooks and have her own television cooking show.

Years ago when I first saw the movie Julie and Julia I was mesmerized by the food that was being made. I had heard of Julia Child but I had never looked up any of her recipes. After that movie I looked through her cookbook, Mastering the Art of French Cooking, to see if I wanted to buy it. I like simple cooking so I decided to pass, but I did want to make the one recipe from the movie that I could remember: beef bourguignon.

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Juices Galore

Juicing was a very new concept to me a year ago. I had heard of it but didn’t actually know what it meant or why it was so good. Last November I started working at Earth Fare where I first encountered the famed juicer… and I immediately fell in love. There was just something so fun about watching fruits and vegetables get pulverized to turn into a beautiful, tasty juice.

At the end of November I went on my first Black Friday shopping trip with my friend Taylor. I never imagined myself getting so excited about fighting crowds to buy merchandise at discounted prices, but sure enough I scoured ads in the newspaper to find anything I might need or want. There was a Kohl’s pamphlet in the paper that had a Jack LaLanne juicer on sale with an additional mail-in rebate. Great deal, right? I definitely thought so which led me to buying it.

Juices are a fun and easy way to get the nutrients of multiple fruits and/or vegetables at once. For the past two weeks I have been having a juice in the morning before I go to summer classes and I love it! The juices I made are Fruit Punch with a Twist, Beginner Green, and Wake Up Wowser. The following ingredients are everything you will need for all three juices. As I explain more about the juices, I will list individual recipes.

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Edamame Fried Rice

I love all kinds of ethnic food, but I would probably say that Asian food is my favorite! (Well, Italian might be first with Asian a very close second.)

Tonight I made Edamame Fried Rice for dinner. As usual, the ingredients:

  • 2 medium eggs
  • 2 Tbsp. coconut oil
  • 1/2 medium onion, chopped (I left this out)
  • 2 medium carrots, chopped
  • 3/4 cup edamame
  • 1 tsp. fish sauce (or vegetarian fish sauce)
  • 1 Tbsp. soy sauce
  • 1/2 tsp. ginger, grated if using fresh
  • 1 1/3 cups brown rice

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