© Constantine William Spyrou
To a college student, some of the best food is made on a really cheap budget. Red beans and rice, a classic Cajun dish, follows that tradition. It uses very cheap ingredients throughout, and makes a hearty meal that can last for several days or even feed a crowd of people! This particular recipe fed 15 people comfortably, and is one that I'm keeping in my recipe book for when I need it!
Recipe serves 15 people.
Ingredients:
3 cans kidney beans, with liquid
1 can chopped tomatoes
1 small can tomato paste
4 cups vegetable stock/water
Salt and pepper to season
1 medium onion, chopped
2 cloves of garlic
1 teaspoon cayenne pepper
1 1/2 tablespoons paprika
1/4 cup white vinegar
3 bay leaves
4 cups uncooked rice
1 tablespoon avocado oil (or vegetable oil)
Cooking/Assembling:
1) Place the oil in a pot on medium-high heat and add in the garlic, bay leaves, onion, and salt and pepper to taste. Let the onions soften, taking about 2-3 minutes.
2) Add in the paprika and cayenne pepper, and stir until well mixed.
3) Make a hole in the center of the pot for the tomato paste to cook down in for 30 seconds, then stir into the onions.
4) Deglaze the pot with the vinegar, then add in the cans of beans and tomatoes. Bring up to a boil, and simmer for 30 minutes.
5) Cook the rice in a rice cooker, making sure to season it. Serve with the beans.
Again, this is a very simple yet effective recipe for any situation to cook in bulk, but to also impress!
I hope you enjoyed this recipe! Let me know what you think and what you would change. If you make it at home, let me know how it turns out! Enjoy! =)
Monday, April 13, 2015
Wednesday, March 25, 2015
NEW RECIPE: Italian Baked Salmon with Tomato-Stewed Greens
© Constantine William Spyrou
Being in college at times can be extremely stressful (this is my lame excuse for not posting in over a month). However, spring break can be one of the most relaxing times because of time spent with family, friends, and a chance to let cooking be something fun and casual again rather than rushed! This is a recipe that is definitely inspired by meals that my mom makes, and even uses her method to make the perfect salmon.
Since my mom unfortunately can no longer eat fish, she passed the technique of how to make it on to me so I can try it out, and it works wonders! This particular baked salmon uses a Italian blend of seasoning and spices, and is served with an awesome side of sauteed spinach and arugula cooked with some tomato puree. It's an amazing combination that you have to try!
Recipe serves up to 4 people.
Ingredients:
4 cloves minced garlic
1 2 pound salmon filet, boned (but skin on)
Salt and pepper to season
1/4 cup avocado oil, plus 1 tbsp for frying
1 tbsp dried parsley
1 tbsp dried oregano
1/2 lb spinach
1/2 lb arugula
1/2 cup tomato puree
Cooking/Assembling:
1. Preheat your oven to 400 degrees F.
2. Line a baking sheet with parchment paper and place the slamon filet on top. Cover with salt, pepper, 2 cloves of the garlic, the parsley, the oregano, and then finally the quarter cup of avocado oil.
3. Top with a second sheet of parchment, and fold into each other to make a parcel. Use metal skewers to hold the parchment package together, then bake for 18 minutes. Let rest after cooking.
4. Add some avocado oil to a saute pan on medium heat. Place in the remaining 2 cloves of garlic, lightly season, and cook for about 30 seconds.
5. Add in the spinach and arugula along with a little more seasoning. Stir well to keep the garlic from burning and cook for about 3 more minutes until all of the vegetables have wilted.
6. Add in the tomato puree and stir well to combine. Cook down for about a minute, then serve! The salmon and greens both go well with steamed rice.
This dish, once you get the parchment parcel down, is incredibly easy to pull off and quick, making it a great for parties and get-togethers! The fish is incredibly moist and tender because it gets to steam in the parchment, like a healthier version of a salt crust. The richness of the spinach and tomato also adds a great backdrop to the silky, intense salmon flavor.
I hope you enjoyed this recipe! Let me know what you think and what you would change. If you make this at home, let me know how it turns out! Enjoy! =)
Being in college at times can be extremely stressful (this is my lame excuse for not posting in over a month). However, spring break can be one of the most relaxing times because of time spent with family, friends, and a chance to let cooking be something fun and casual again rather than rushed! This is a recipe that is definitely inspired by meals that my mom makes, and even uses her method to make the perfect salmon.
Since my mom unfortunately can no longer eat fish, she passed the technique of how to make it on to me so I can try it out, and it works wonders! This particular baked salmon uses a Italian blend of seasoning and spices, and is served with an awesome side of sauteed spinach and arugula cooked with some tomato puree. It's an amazing combination that you have to try!
Recipe serves up to 4 people.
Ingredients:
4 cloves minced garlic
1 2 pound salmon filet, boned (but skin on)
Salt and pepper to season
1/4 cup avocado oil, plus 1 tbsp for frying
1 tbsp dried parsley
1 tbsp dried oregano
1/2 lb spinach
1/2 lb arugula
1/2 cup tomato puree
Cooking/Assembling:
1. Preheat your oven to 400 degrees F.
2. Line a baking sheet with parchment paper and place the slamon filet on top. Cover with salt, pepper, 2 cloves of the garlic, the parsley, the oregano, and then finally the quarter cup of avocado oil.
3. Top with a second sheet of parchment, and fold into each other to make a parcel. Use metal skewers to hold the parchment package together, then bake for 18 minutes. Let rest after cooking.
4. Add some avocado oil to a saute pan on medium heat. Place in the remaining 2 cloves of garlic, lightly season, and cook for about 30 seconds.
5. Add in the spinach and arugula along with a little more seasoning. Stir well to keep the garlic from burning and cook for about 3 more minutes until all of the vegetables have wilted.
6. Add in the tomato puree and stir well to combine. Cook down for about a minute, then serve! The salmon and greens both go well with steamed rice.
This dish, once you get the parchment parcel down, is incredibly easy to pull off and quick, making it a great for parties and get-togethers! The fish is incredibly moist and tender because it gets to steam in the parchment, like a healthier version of a salt crust. The richness of the spinach and tomato also adds a great backdrop to the silky, intense salmon flavor.
I hope you enjoyed this recipe! Let me know what you think and what you would change. If you make this at home, let me know how it turns out! Enjoy! =)
Tuesday, February 24, 2015
NEW RECIPE: Merguez and Egg White Frittata
© Constantine William Spyrou
In college, one of the easiest and cheapest things to cook is eggs. There are a ton of things that can be done with eggs - scrambled, poached, fried, turned into quiches, etc. However, I discovered through my time in college that my favorite recipe to do with eggs has to be the frittata.
Frittata is traditionally a baked egg casserole with almost anything ingredient that you want to put in it available. The way I make it is in a frying pan rather than a baking dish, and for me is quicker because I get to start the cooking process on the stove and just quickly broil in the oven.
This frittata version is one made during a cooking session on campus with a few people, and is one of my favorite ways to get protein after a workout session. This frittata just uses egg whites to get the optimal protein you need. For this version, I also chose to incorporate one of my favorite sausages - merguez. This spicy North African lamb sausage has amazing flavor and goes well with tons of aromatic flavors, which this frittata showcases extremely well!
Recipe serves up to 3 people.
For the Merguez:
1/2 pound ground lamb
1/2 cup red bell pepper, pureed
1 clove minced garlic
1 teaspoon ras el hanout (see my recent recipe for how to make your own if you want!)
Juice of half a lemon
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to season
For the Frittata:
2 cups/5 egg whites
1/2 pound merguez
1 clove minced garlic
1/4 cup diced leeks
1/4 cup diced bell peppers
1/4 cup chopped mushrooms
2 tablespoons goat cheese (refrigerate first until firm)
Parmesean Cheese for grating
Salt and pepper to season
Olive oil for the pan
Cooking/Assembling:
1. Combine all of the ingredients for the merguez together. For optimal flavor, let it marinate for up to 24 hours in the fridge.
2. Add the merguez to a hot pan with olive oil on medium heat. Add in the garlic, and cook the merguez through, about 2-3 minutes.
3. Add in the leeks and cook for about a minute before adding in the mushrooms. Cook for another minute before adding in the bell peppers. This ensures proper cooking of each of the vegetables. Lightly season the vegetables in between adding each.
4. Add the goat cheese in in small clumps around the pan, then pour in your egg whites. Stir to ensure that the egg whites get to the bottom of the pan.
5. Once the egg whites start to bubble, grate Parmesean cheese over the top of the frittata. Transfer to an oven on high broil for 7-8 minutes.
6. Remove from the pan, and serve!
This frittata really serves as a great canvas to the spicy contrast of the merguez, the aromatic notes of the vegetables and flavors within the merguez, and the tangy creaminess of the goat cheese. It makes an exciting and fun take that is easy enough to make in college! If you can't lamb, beef works just as great for this as well.
I hope you enjoyed this recipe! Let me know what you think and what you would change. If you make it at home, let me know how it turns out! Enjoy! =)
In college, one of the easiest and cheapest things to cook is eggs. There are a ton of things that can be done with eggs - scrambled, poached, fried, turned into quiches, etc. However, I discovered through my time in college that my favorite recipe to do with eggs has to be the frittata.
Frittata is traditionally a baked egg casserole with almost anything ingredient that you want to put in it available. The way I make it is in a frying pan rather than a baking dish, and for me is quicker because I get to start the cooking process on the stove and just quickly broil in the oven.
This frittata version is one made during a cooking session on campus with a few people, and is one of my favorite ways to get protein after a workout session. This frittata just uses egg whites to get the optimal protein you need. For this version, I also chose to incorporate one of my favorite sausages - merguez. This spicy North African lamb sausage has amazing flavor and goes well with tons of aromatic flavors, which this frittata showcases extremely well!
Recipe serves up to 3 people.
For the Merguez:
1/2 pound ground lamb
1/2 cup red bell pepper, pureed
1 clove minced garlic
1 teaspoon ras el hanout (see my recent recipe for how to make your own if you want!)
Juice of half a lemon
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to season
For the Frittata:
2 cups/5 egg whites
1/2 pound merguez
1 clove minced garlic
1/4 cup diced leeks
1/4 cup diced bell peppers
1/4 cup chopped mushrooms
2 tablespoons goat cheese (refrigerate first until firm)
Parmesean Cheese for grating
Salt and pepper to season
Olive oil for the pan
Cooking/Assembling:
1. Combine all of the ingredients for the merguez together. For optimal flavor, let it marinate for up to 24 hours in the fridge.
2. Add the merguez to a hot pan with olive oil on medium heat. Add in the garlic, and cook the merguez through, about 2-3 minutes.
3. Add in the leeks and cook for about a minute before adding in the mushrooms. Cook for another minute before adding in the bell peppers. This ensures proper cooking of each of the vegetables. Lightly season the vegetables in between adding each.
4. Add the goat cheese in in small clumps around the pan, then pour in your egg whites. Stir to ensure that the egg whites get to the bottom of the pan.
5. Once the egg whites start to bubble, grate Parmesean cheese over the top of the frittata. Transfer to an oven on high broil for 7-8 minutes.
6. Remove from the pan, and serve!
I hope you enjoyed this recipe! Let me know what you think and what you would change. If you make it at home, let me know how it turns out! Enjoy! =)
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