Introducing: Grad School Gourmet!

Dear Readers,
The time has come for a much-needed change to this blog. I'm super excited to introduce to you - Grad School Gourmet, as this blog will henceforth be called. This fall, I'm off to grad school in Baltimore to get my PhD. I'll be living in my very own apartment in city, with a kitchen and all. So naturally, I shall be blogging about my food adventures in and out of the kitchen!

Thanks to all of you that have stuck around with this blog for so long, and stay tuned for new posts!

Cheers,
Grad School Grown-Up [Formerly the College Kid]

Breakfast Blues | Coffee Banana Smoothie

If you are anything like me, getting out of bed requires quite a lot of motivation - or in some cases, a large to-do list. But one of the best things about the morning, despite the fact that I am not at all a morning person, is coffee. I love coffee. I am addicted. It's pretty bad, really - I have maybe skipped 5 whole mornings of coffee in the last few years that I have been drinking it. Truthfully, my addiction started senior year of high school, and was kind of ok, kind of under control - I drank it on mornings when I was especially tired after staying up all night on projects and practicing dance and whatnot. In college, my addiction just evolved into something absolutely uncontrollable and crazy. Mind you, I don't throw back six or seven cups (as you might think), I just really need that one cup in the morning.

This can be a problem, sometimes. I like to drink my coffee Indian style, frothy with milk and a hint of sugar. But this concoction doesn't keep me full, as a good breakfast should, but usually deters me from eating anything else. The result - I'm awake, but hungry within an hour. It's quite terrible! So, I came up with a solution, combining one of the best breakfast foods with coffee for added nutrition, taste, and fullness - the banana! Here's how to make your Coffee Banana Smoothie!

Ingredients:

1 teaspoon or single serve packet of your favorite instant coffee (I used Nescafe Colombian)

1 teaspoon of sugar (you add more if you don't want your coffee as strong)

1 cup of milk 

1 ripe banana 

Ice (optional)

Method:

In a blender, combine all ingredients. Blend until smooth.

Enjoy cold! 

Masala (Spicy) Potato Wedges

If you're anything like me, even in the middle of a health kick the craving for french fries and other greasy goods are inevitable. So instead of reaching for the grease, I decided to take a cue from Shyla over at Cupcakes and Curry, and ended up making some delicious, roasted potato wedges. They turned out perfectly crisp on the outside and tender on the inside, spicy and loaded with flavor. My family loved them for a quick accompaniment with their evening cups of chai (tea) and as a side dish with fresh, hot Indian daal, or lentil soup, for dinner.

Here's how to make your own! Adapted from Cupcakes and Curry's Fiery and Fabulous Parsnip Masala Fries.

Ingredients:

-1/4 cup Olive Oil
-4 medium-sized potatoes, cut into 2-inch long wedges
-Mrs. Dash's Extra Spicy Seasoning Blend
-Salt and Pepper
-Other Spices: coriander powder, garlic powder, chili powder
-Ethnic spices: Amchur (crushed mango powder), Garam masala (an Indian spice blend) - both available in your local Indian store or the International section of your local grocery
-two medium cloves of garlic, finely chopped 
-dried parsley leaves

-1/2 onion, roughly chopped into large pieces (optional, but they complement the potatoes really well).


Method:
1. In a large bowl, combine all spices and olive oil. Mix well.
2. Toss in chopped potatoes and onions, coat well. Toss in chopped garlic and mix well.
3. Meanwhile, pre-heat oven to 350F. Line baking try with foil, and lay out the potatoes and onions such that no pieces are overlapping.
4. Bake for about 10 minutes, flip pieces over, and broil for another 10 minutes. Once cooked and cooled, top with extra parsley flakes and black pepper.
5. Enjoy as a snack or with a warm cup of Indian daal (lentil soup)!

Breakfast Blues | Sweet and Savory French Toast

Hello blog world, the College Kid lives!! School has started (it's my last semester), and it's as busy as ever. But on the bright side, I have been cooking and experimenting quite a bit in my small apartment kitchen, so stay tuned for upcoming recipes!

The other day, L and I (but mostly L) made a huge stack of French toast for breakfast, and since then I've been craving French toast like no other. I ended up making both a savory and a sweet version, and both turned out quite delicious. Here's how to make your own!

Sweet French Toast:
2 slices of bread (I used plain white, but you can use a number of different varieties like sourdough, French, or Challah).
2 eggs
1/4 cup milk
1-2 teaspoons sugar (or more)
1/2 teaspoon ground cinnamon
Vegetable oil


Toppings:
Freshly sliced fruits (bananas, strawberries, blackberries, blueberries)
Powdered Sugar
Maple Syrup 

Savory French Toast
2 slices of bread (I used plain white, but you can use a number of different varieties like sourdough, French, or Challah).
2 eggs
1/4 cup milk
salt and black pepper to taste
red pepper flakes and a dash of chili powder (optional)
dried parsley flakes

Toppings:
Pesto, Ketchup, Sriracha Sauce, or other condiments
Black pepper
Parsley flakes

Method:
1. In a shallow bowl, combine eggs, milk, sugar, and cinnamon. Whisk together well.
2. In a skillet, warm about 1/2 teaspoon vegetable oil; be sure that it evenly coats the skillet surface.
3. Carefully dip the bread in the egg mix. Thoroughly soak all sides, but be quick so that the bread doesn't get too soggy and break apart.
4. Cook bread in skillet over medium heat. After about1 minute, flip over and cook the other side. Once both sides are crisp, the toast is done, but you can let it sit another 10-20 seconds to get it crispier.
5. Remove from heat, add desired toppings, and enjoy!

Roasted Eggplant Dip

Last week, I roasted up some eggplant, and it turned out quite fabulous indeed. But between me and my ever-hungry brother, we still couldn't quite polish off all the eggplant. And thus another idea was born -- we decided to turn the remaining eggplant into a dip. This led to a wild internet search to find the easiest, tastiest eggplant dip, and here is what we found!

Adapted from Eating Well's Roasted Eggplant Dip & Chocolate Zucchini's Roasted Eggplant and Goat's Milk Yogurt Dip. 

Ingredients:
-1 cup leftover or freshly roasted eggplant (instructions to follow)
-1/2 a tomato, chopped
-three to four large basil leaves, roughly chopped
-three to four mint leaves, chopped
-1/2 cup plain yogurt
-lemon juice to taste
-freshly ground black pepper

If you are roasting the eggplant fresh, here's what you will need:
-1 Japanese eggplant, cut into 1-square inch pieces
-one clove of garlic, roughly chopped
-1/4 of an onion, roughly chopped
-salt and pepper
-olive oil
-Mrs. Dash's Extra Spicy Blend (optional)
-chili powder (optional)

Method: Roasting the Eggplant
1. Pre-heat your oven to 400 F.
2. In an appropriate bowl, toss together the eggplant pieces, onions, and spices. I like to throw in the chili powder and Mrs. Dash for that spicy kick, but they are both optional.
2. Arrange eggplant and onions on a foil-lined baking tray, making sure that no pieces overlap or are too crowded. Top the eggplant with the chopped garlic.
3. Bake the eggplant and onions at 400 F for about 10 minutes or until they begin to soften (test with a fork). Flip eggplants and onions over and broil for another 10 minutes, or until cooked completely.
4. Remove from oven and allow to cool. At this point, you can either remove the skins from the eggplant or leave them on. The first time I made the dip, I left the skins on by accident, but it didn't ruin the dip, just made it a bit difficult to blend everything properly.

Method: For the Dip
1. In a blender, combine the roasted eggplant with a little bit of olive oil, basil, mint, tomato, lemon juice and pepper.
2. Begin blending. Once this mixture is well blended, slowly add in the yogurt a little bit at a time. Blend until everything is homogenized.
3. Store in the refrigerator or preferably, eat fresh with a warm pita pocket.
**I kept my dip for about three days, after which it began to get kind of watery and strange. It's best if you plan ahead and eat the dip the same day or at least within the next day or two.