Bacon, Broccoli, and Tomato Grilled Cheese

As you may have noticed, a lot of these recipes come from using up whatever ingredients I've bought too much of. We had some left over sourdough that was way too good to go to waste, as well as some broccoli and bacon, so I got tomato, cheddar, and butter from the dining hall and made this sandwich for Eric. I only had a bite (waaaay too high calorie for me) but it was amaaaaazing!

Herb And Veggie Soup

I've gotten really into making soup lately. This one came out pretty good, and went very well with a wheat sourdough from the local bakery ^_^


Ingredients:
2 potatoes
3 parsnips
1 turnip
2 cups chopped carrots
2 onions
3 stalks of celery
2 cloves of garlic
2 cups chicken stock
10 cups water
rosemary, basil, bay leaves, sage, thyme, salt, and pepper to taste

Just chop up the veggies, add the liquid and herbs, and simmer until veggies are soft- about and hour and a half.

Spicy Red Pepper Pumpkin Soup

I had a lot of left over pumpkin from pumpkin scones, so I decided to try my hand at soup. Really easy! I mixed 2 cups pumpkin puree with 2 cups salt-free chicken stock, and added half a diced red pepper, and a small diced onion. I threw in some chili powder, red pepper, basil, paprika, salt, and pepper, and let it simmer until the veggies were soft. My boyfriend doesn't like fish, but for mine I chopped up some imitation crab into mine for some extra protein. It's really low-cal, and very filling and comfy ^_^

Dinosaur Scones

My boyfriend and I made pumpkin dinosaur scones, cut with one of those dinosaur sandwich cutters. So cute!!

Garlic Lime Tilapia

So, I'm home and can finally cook healthy! There wasn't much in the fridge when I got here, but I managed to find some frozen tilapia and a bottle of lime juice. Add some pepper and garlic, and cook on medium heat until flaky. Easy, healthy, and delicious ^_^

Eggless Scones

So, I promised my friend I'd make her chocolate chip scones the second I got home. I was super upset to find no eggs in the fridge (and no food, for that matter). Googled a recipe for eggless scones, and I have to say it all worked out for the best. They were amazing!! And of course being smothered in chocolate didn't hurt...




Recipe Here

Roasted Butternut Seeds

Recently, I was gifted a butternut squash by a friend who found out she was allergic. While baking it, I didn't have the heart to throw out the seeds, so I tried roasting them- Oh my god, good idea! They are sooo much better than pumpkin seeds. They are fuller, and more nutty in flavor. Since I'm at school now, I didn't have much to work with, but I'm really happy with how they came out.

Ingredients:
1 squash's worth of butternut seeds
cinnamon
pumpkin pie spice
1 teaspoon vanilla extract

Instructions
1) preheat oven to 350
2) coat seeds with liberal amount of spice, then stir in the vanilla extract.
3) Bake for about 15 minutes (until slightly brown), taking them out every once in a while to stir for even browning.

One comment I got was that I really should have used salt for them. Personally, I enjoy the earthy, nutty taste without salt, but I'm sure it would be a good addition. Hahhah, actually, I didn't even have salt at my disposal while I was cooking- Oh school kitchens...
Oh, and I used a non-stick pan, so I didn't spray it with anything, but if you're not using non-stick you're definitely going to want to grease the pan!