Posts by Kara Morris
Three Good Recipes to be Thankful For
By Kara Morris, written on Dec. 2, 2008
This Thanksgiving I tried out a few new recipes. The best three were Gourmet’s Cranberry Tangerine Conserve, Bon Appétit’s Cornbread Stuffing with Fresh and Dried Fruit and The New York Times’ Sweet Potato Gratin with Ginger and Orange Zest. You can use these recipes for your Christmas dinner with family or for a holiday dinner with your roommates and friends.
Gourmet’s Cranberry Tangerine Conserve
Homemade cranberry sauce is the easiest way to contribute to a holiday menu. The recipe is as simple as boiling cranberries, sugar and orange zest together–Gourmet upgrades to a tasty conserve by adding grated ginger root and golden raisins.
2 tight-skinned tangerines
3/4 lb fresh or frozen cranberries
1 teaspoon grated peeled ginger
1/2 cup golden raisins
2/3 cup packed light brown sugar
1. Remove a 4- by 1-inch strip of zest from 1 tangerine with a sharp vegetable peeler (preferably Y-shaped), then scrape off any white pith from strip. Squeeze 1/3 cup juice from tangerines.
2. Bring juice, zest strip, and remaining ingredients to a boil in a heavy medium saucepan, stirring until sugar has dissolved, then simmer, uncovered, until berries have burst, 15 to 20 minutes. Remove from heat and cool completely. Discard zest before serving if desired.
Cooks’ note: Conserve can be made 2 days ahead and chilled.
Bon Appétit’s Cornbread Stuffing with Fresh and Dried Fruit
The sweetness of the dried fruit and apples in the unconventional stuffing recipe is balanced by chopped onions and chicken broth.
Cornbread–you’ll need about 1 loaf, which can be purchased at the supermarket or made from scratch
1/2 cup (1 stick) butter
4 cups chopped onions
4 cups chopped unpeeled McIntosh or Golden Delicious apples (about 2 large)
2 cups chopped celery with leaves
24 pitted prunes, diced (about 10 ounces)
12 dried apricot halves, diced (about 2 ounces)
1 tablespoon fennel seeds
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 cup low-salt chicken broth
1. Cut bread lengthwise into 1-inch-wide slices. Place on baking sheet; cover with kitchen towel and let dry overnight. Cut bread slices into 1-inch cubes.
2. Preheat oven to 375°F. Butter 13×9x2-inch glass baking dish. Melt butter in heavy large skillet over medium heat. Add onions and sauté until translucent, about 10 minutes. Add apples and celery. sauté until celery begins to soften, about 10 minutes. Scrape contents of skillet into very large bowl. Add prunes, apricots, fennel seeds, salt, pepper, and thyme; toss. Add dried bread cubes and toss until evenly combined. Transfer stuffing to prepared dish. Pour broth evenly over.
3. Bake stuffing uncovered until heated through and top begins to form crust, about 40 minutes.
The New York Times’ Sweet Potato Gratin with Ginger and Orange Zest
This Thanksgiving I ventured past the traditional marshmallows blanket; with its grated ginger and orange zest, this sweet potato recipe pairs perfectly with the cranberry tangerine conserve. Taking a hint from a true French gratin, I substituted the grated sweet potatoes with layers of thinly-sliced potato.
1/2 stick butter (4 tablespoons), more for greasing pan
1 cup cream
2 tablespoons grated ginger
Zest from one orange
2 pounds sweet potatoes, peeled and grated, about 4 cups
1/2 cup chopped hazelnuts or walnuts (optional)
Salt and black pepper.
serves 4-6
1. Preheat oven to 400 degrees. Grease a 6- to 8-cup gratin dish with butter. In a small pan, gently heat remaining butter with cream, ginger and orange zest, stirring once or twice, until butter has melted and mixture is just steaming. Remove from heat.
2. Spread potatoes and nuts evenly into baking dish and sprinkle with plenty of salt and pepper. Drizzle cream mixture over all and press down on potatoes with a fork to settle them into dish and at least partly submerge them. Bake until potatoes are tender and cream thickens, about 45 minutes. Serve hot or warm.
IGPI’s Food Stamp Challenge Debriefing Dinner
By Kara Morris, written on Nov. 24, 2008
Last Wednesday I attended the Interdisciplinary Group on Poverty and Inequality’s food stamp challenge debriefing dinner. About 8 of the 65 participants met to talk about their experiences. A clip of the discussion and a little bit more about the challenge can be found here.
Thanksgiving Potluck
By Kara Morris, written on Nov. 22, 2008
Before you go home for Thanksgiving, why not host a potluck dinner? Sharing food with friends is a great way to bring everyone together and spend time with people you haven’t seen in a while.
Tell your friends you’ll provide a turkey (you can ask your roommates to pitch in a few dollars) or a main dish and ask guests to bring a side. Worried your apples and leftover beets will go bad while you’re at home? Use them; this is the perfect time to get rid of those extra ingredients that might otherwise spoil.
Invite friends, invite your roommates’ friends and invite friends of friends. The more the merrier, friend-wise and food-wise. Thanksgiving is a great time to enjoy some good food and celebrate the people in your life.
I’ve got a pumpkin and leftover beets from the food stamp challenge; I’m going to try this pumpkin flan recipe and maybe this beet and apple salad recipe too.
If you’re looking for a really easy and quick main dish, try this roasted chicken recipe from Ruth Reichl’s Garlic and Sapphires. I’ve made it twice and it’s been a hit both times. Depending on the chicken you use, this dish can be under $10.
Roast Chicken with Potatoes, Onions, and Garlic
1 chicken, about 3½ lbs
1 lemon
Olive oil
3 or 4 smallish Yukon Gold potatos (or any variety except russet), each peeled and cut into 8 pieces
1 large onion, cut into 6 pieces
3 or 4 cloves garlic, unpeeled
Salt and pepper
1. Preheat the oven to 400.
2. Wash the chicken under running water and pat it dry. Remove and reserve the extra fat from the inside of the chicken. Very gently run your fingers between the breast and the skin, beginning from the neck end, loosening the skin from the breast on both sides. Being careful not to puncture the skin, place the excess fat beneath the skin (the chicken will then baste itself).
3. Puncture the lemon a few times with a fork and place it inside the chicken.
4. Pour enough olive oil into a roasting pan to make a thin film over the bottom. Toss the potatoes, onion, and garlic into the pan and turn until they are covered with olive oil.
5. If you have a rack, put the chicken in it, breast side up, and place it in the roasting pan (you may have to jiggle things a little to fit it over the potatoes and onions). If you don’t, just put the chicken right into the pan. Pour a little olive oil over the chicken, and salt and pepper everything in the pan.
6. Roast for about 1 hour, or until an instant-read thermometer inserted into a thigh reads 170. Remove the pan from the oven and let the chicken rest for 10 minutes.
7. Carve the chicken into serving pieces, surround them with the potatoes, onions, and garlic, and squeeze the lemon over the top.
Day 6, 7: Tailgate Intervention and Leftovers
By Kara Morris, written on Nov. 16, 2008
It’s hard to pass up free food, especially when it’s prepared by good friends and family and meant to be shared. Saturday I broke down and enjoyed my last home tailgate as a student; it would have been hard to substitute venison chili and a burrito bar with cold beet soup.
Sunday I went back on schedule; I finished the chili, apple crumble and ice cream. I also finished my jar of peanut butter a few days ago and have been itching to open a second, non-budgeted, one that’s been set aside until the food challenge is over. There are still a good number of vegetables left (i.e. beets and collared greens), but I can’t see them being more satisfying than a good meat dish or spoonful of peanut butter.
Day 7’s Menu (food purchases tally here)
Breakfast
1 serving oats with cinnamon and 1/2 apple
Lunch
remaining chili
cold beet soup
remaining apple crumble with ice cream
Dinner
butternut squash soup
side of steamed collared greens
pasta shells with butter and crushed black pepper
Balance rating: 4/5–could use more greens and whole grains.
Volume rating: 3/5–the small size of the leftover chili couldn’t be substituted by more beet soup.
Satisfaction rating: 2/5–hungry and tired of repetitiveness.
Food Foregone: none
FSC Day 4, 5: Homemade Yogurt and Cold Beet Soup
By Kara Morris, written on Nov. 16, 2008
Day 4 and 5 passed, but not easily. I’m eating less than usual and have run into trouble cutting out or substituting ingredients. Bacon and sour cream were omitted from a good butternut squash soup I usually make, resulting in a less-satisfying dish. I’m beginning to realize that most of the free food I find on campus is unhealthy carbohydrates like cookies or pizza. My fairly healthy $30 diet has made me crave these carbs and my defenses were down today when my roommate offered me peanut butter chocolate chip cookies.
Day 4’s Menu (food purchases tally here)
Breakfast
1 serving oats with 1/2 apple, cinnamon and 2 tbsp milk
Lunch
steamed cabbage leaves stuffed with chili and rice
side of rice
grapes
ice cream with peanut butter
Dinner
butternut squash soup with apples (roast butternut squash at 400 degrees for 50-60 minutes, add in 1 onion; puree, add in hot water, nutmeg, ground pepper)
homemade yogurt
grapes
illegal cookies
tea
Balance rating: 4.5/5–good amount of greens, protein, and dairy; could use more whole grain.
Volume rating: 4/5–good, though I felt the effects of eating less throughout the week.
Satisfaction rating: 3/5–some hunger; better variety today, but a loss of points from using weak ingredients (i.e. water instead of chicken stock).
Food Foregone: dessert at Phi Chi Theta’s Paradise Lost Economic Symposium
FSC Day 3: More Volume, Cravings Constant
By Kara Morris, written on Nov. 12, 2008
I found some good deals at the farmers market today; beets, cabbage, collared greens, acorn squash, butternut squash and apples for $6.
Unfortunately, I don’t know what I’m going to do with the beets. They add a really brilliant purple-red color to any food they come in contact with and are supposed to be very good for me too.
I finally ate three full meals today, but the lack of variety leaves me craving. I can’t get the thought of a rich, chocolaty brownie out of my head and watching the Food Network (which is what I usually do to unwind) is starting to be difficult.
Today’s Menu (food purchases tally here)
Breakfast
1 serving oats with cinnamon and 2 tbsp milk
grapes
Lunch
chili over chopped, steamed cabbage
1 apple
ice cream with peanut butter
Dinner
1/2 roasted acorn squash filled with rice, onions, and 1/2 apple
side of steamed collared greens
grapes
tea
Balance rating: 4/5–fairly good; extra points for the greens, need more dairy.
Volume rating: 4.5/5–much better than the past two days.
Satisfaction rating: 3/5–volume was much better, but the need for variety is really starting to set in.
Food Foregone: none
Today’s Weight: x-1 pounds
How to Teach Yourself to Cook Part IV
By Kara Morris, written on Nov. 12, 2008
Part IV: Sit Down at The Table
One final way to learn to cook and encourage others to cook is by holding “family dinners.” You can have these dinners daily, weekly, or monthly, based on your roommates’ availability.
When my roommates and I hold family dinners, we take turns cooking. Someone will make a the entire meal or two people will split the meal between a main course, a side, and a dessert. Since two of us are out of the house [too] often (as our roommates have complained), family dinners give us a good chance to catch up with each other. We usually play “Yos and woes” where we share the highs and lows of our week. It’s a good game to generate discussion, though lack of conversation is never a problem with my roommates.
You might think you don’t have time to cook, but you can always save an hour here or there for a good meal. Whether you live in a house of six or an apartment with another student, cooking with others is a great way to learn about food, spend time with your roommates, and eat that home-cooked meal you’ve been craving.
Saturday: The Singapore Food Festival
By Kara Morris, written on Nov. 12, 2008
This Saturday, the Singapore Students Association is hosting the Singapore Food Festival.
SSA secretary Melissa Si Hui Tan says that the group hopes to introduce its food and culture to the UM community, describing Singaporean food as an “East-meets-West…fusion of cultural tapestry.” The authentically Singaporean menu includes nasi lemak (rice cooked in coconut milk topped with fried anchovies and peanuts), chicken rice (fragrant rice seeped in natural chicken flavor), kaya toast (coconut jam with fresh toast), roti prata (indian pancake), curry and laksa (vermicelli cooked in coconut-based spiced soup). Dishes range from $1-3.
This menu looks beautifully authentic and affordable; attend this event. Write it on your calendar. There are so many great events on campus, like this one, that students intend to take advantage of but never do. Take this step to expand your culinary map.
Singapore Food Festival
Saturday, November 15, 2008: 6pm - 9pm
East Hall Math Atrium
Three Contenders for Chef-elect
By Kara Morris, written on Nov. 11, 2008
The election baton has been passed to three culinary candidates. It’s a good thing I hadn’t read about Obama’s food preferences before the election. Contrary to Bush’s “Wonder bread” diet, Obama’s “straight from the garden” strategy might have strongly biased my vote.
Although he should focus on the economy, I do hope he’ll be supportive of the local food movement.
FSC Day 2: The Cravings Kick In
By Kara Morris, written on Nov. 11, 2008
I’m beginning to realize that I need a lot of food. I exercised this morning and felt sluggish, likely because I ate less than normal yesterday. Today’s menu was nearly the same as yesterday’s, though I’m slightly more hungry.
Generally I’m a huge supporter of the 3-meal day, but a busy Monday and Tuesday have limited my access to budgeted food. This probably wouldn’t have happened if I had bought produce at the farmers market on Saturday instead of waiting until Wednesday.
My only other problem thus far has been variety. Buying in bulk is less expensive, so I make more of one meal. Unfortunately, there are only so many ways I can re-plate chili. Aside from food monotony, many scents and sites remind me of forbidden foods. This causes cravings and makes me appreciate the variety I usually get. Additionally, I’ve tried to stay true to my regular eating habits, but have had to make a few changes. Good cheese and dark chocolate are not longer on my meal plan.
Hopefully I can find some good deals at the farmers market tomorrow; my original estimate of $6 for produce still stands.
Today’s Menu (food purchases tally here)
Breakfast
1 spoonful peanut butter
1 serving oats with cinnamon and a pear poached in water (15 minutes on medium high; you can do this while in the shower)
Lunch/Snack
grapes
Early Dinner
1 serving pasta shells with with 1 serving chili
1/4 head of cabbage, steamed, on the side
homemade ice cream with peanut butter mixed in
Post-dinner Snack
1/2 cup warm milk
grapes
Balance rating: 4/5–fairly good balance, but need more of everything.
Volume rating: 2/5–grapes are not an aceptable lunch and I was very hungry at this time today.
Satisfaction rating: 3/5–chili and ice cream are good, but being hungry makes everything less satisfying.
Food Foregone: Mechanical engineering student-faculty breakfast, Donuts on the diag
Donuts and coffee with donation for veterans
Today’s Weight: x-1.5 pounds