Chunky Fleechky (yes you read that right)

So this is a truly original recipe. Don't bother googling it, no matter how you try spelling it, you won't find it haha (trust me I tried already). I don't know how long exactly this recipe has been in my family. I'm pretty sure its a Czechoslovakian recipe but it could be Irish. It's a great recipe if you have leftover ham.
I made mine in a frying pan but an electric griddle is the best thing to make it in. As you make this recipe you're probably going to be like, this doesn't look right...and that means that you've perfected it. It's the weirdest recipe and it's not going to seem delicious until you take a bite and then you'll be very surprised. I tested it on the boyfriend last night and I even made sure I burnt the crap out of it and he still liked it and was asking for more. (yes this is another plus to this recipe- the more you burn it the better it tastes, its pretty much foolproof). This recipe is also perfect for me because it's so cheap (cabbage is 64 cents!), it's pretty much impossible to mess it up and it doesn't take long at all to make.

Yes, this is ugly food but didn't your mama tell you not to judge a book by its cover!

Ingredients (serves 2)
*The amount of all of these is flexible- again this recipe is pretty much foolproof so just use these as a guideline

• Ham (about 1/2 cup, cut in small cubes, more or less depending on how much ham you want)
• Cabbage (1/2 head diced in small pieces)
• Onion (1/2, diced)
• Medium egg noodles (about 2 cups cooked)
• Ketchup (this is a must! In fact we didn't have any and I ran to the store mid-cooking to pick some up)
• Butter or oil

Steps:

1.  Boil water and cook noodles al dente (basically soft but still firm, use the minimum cooking time on the package as a guide)
2. Put about 1 tbs of butter (or a little oil) in a frying pan (or electric skillet), then add cabbage. Let cabbage cook down until its soft.
3. If you are not doing this in an electric skillet, saute your onions in a separate pan then add them to the cabbage. If you are doing this in an electric skillet add onions and let them cook until they're transparent. 
4. Add your ham and cooked noodles to the pan
5. Fry the crap out of everything. Don't burn it all the way black but crispy edges and brown bits make this dish better (for my family at least but we're probably weird)
6. Enjoy (and serve with ketchup- I squirt mine liberally over the top of it all! SO good!)

Tomato and Goat cheese sort-of panini

I'm not a sandwich person- too much bread. But this is my favorite thing to make for lunch. EVER. Tweak it all you like and have fun with it. Mine varies according to what I have in my refrigerator but the basics are still there.

Ingredients:

• pita  bread
• greens of some sort (I use baby spring mix)
• goat cheese
• balsamic vinaigrette (I make my own with olive oil, honey, balsamic vinegar and a little garlic powder)
• tomatoes (sliced large ones or sometimes I split in half cherry or grape tomatoes)
• prosciutto (if you want the protein- I've done it before and it's delicious but prosciutto isn't really one of those staples in most households haha)
• 2 tbs chopped onion

Steps:

1. Put a little oil in a frying pan and add chopped onions and saute (if you don't know what that means its basically pushing them around so they don't burn until they turn somewhat see through and flimsy)
2. Slice your pita bread in half then seperate the top and bottom to form a kind of pocket (See picture). I don't like that much bread but if you do you could just use two whole pieces of pita for a top and bottom instead of splitting one into a pocket.
3. layer greens, goat cheese, tomatoes, onions and anything else inside of pita pocket then drizzle a little balsamic vinaigrette. (If you'd rather you can keep out vinaigrette and just dip your sandwich later)
4. Put your two pita pockets in the already greased and hot pan and cook (flip every now and then and squish down with your spatula)
5. ***If you have a george forman*** put the pita pockets on your george foreman and squish down the lid, watch carefully so they don't burn
6. DONE! Enjoy

Crock pot Chili

The weather is getting chilly here in Atlanta! I like it because I get to wear my boots and layers (I am SUCH a girl) but I dislike it because warming my lovely house gets expensive so I've been keeping the thermostat at 65 and walking around the house in various robes and blankets haha.

BUT! another pro about cold weather is all the fun food. Hot tea, hot chocolate, the salted caramel mocha at starbucks haha, apple cider; thanksgiving is right around the corner so that brings lots of delicious food and another winter favorite is CHILI!

My mom makes the best chili (if you've been reading any of my posts then you would understand that her chili recipe is probably on the back of some package at the supermarket just like her cookie and jam recipes haha that I grew up thinking were some secret special recipe). However, this is not her chili recipe this is brought to your from your faithful friends at google ("crockpot chili")

It got good reviews. It was easy and it was cheap and as poor post-grads we intend on eating it for the next 2-3 days. (these are all of the reasons I started this blog- to bring to you delicious, fast, somewhat healthy and preferably inexpensive recipes)

So since this recipe is not original in any way shape or form you can access it here!

Also keep in mind:

• you need a crock pot (if you don't have one, you should invest in one- my mom is awesome and got me a nice one from Sam's club that came with a cute mini one for fondue BUT! my old roommate found a perfectly good one at Goodwill for 5$)
• It takes 7 hours to cook
• If I did it again I would add a can of corn 
• This recipe is for VERY mild chili (I'm a complete baby when it comes to spice and this is perfectly fine- so if you like spicy chili add some peppers or red pepper flakes and more cayenne pepper than the recipe calls for)
• I also made corn muffins to go along with the chili straight from a box of Jiffy :)

Grandma's Apple Cake

So here's another awesome fall recipe! I just moved and I wanted to take something over to my neighbors. I decided it should be something a little more fun than just cookies so in the spirit of fall I decided to try to make my grandmother's apple cake. This is my favorite thing that she makes and my grandmother is an awesome baker. It was my first time trying it but it turned out delicious! Set aside a good amount of time to make this as it took me a while to peel, core and dice up my apples but if you have one of those awesome apple peelers or even an apple corer (is that a word?) it'll probably go a lot faster...

Ingredients

• 3 eggs
• 1 3/4 c sugar
• 2 c flour
• 1 c oil
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 c chopped nuts ( I used pecans. They were delicious but expensive! 15$ for a bag)
• 4 or 6 diced and peeled apple chunks (My chunks were about 1 inch and I used about 4 Granny Smith apples which worked perfectly) *Fun tip: Freeze the peels then add them to post-workout smoothies for some added fiber

Steps

1. Preheat oven to 350 degrees
2. Mix sugar + oil, add eggs and beat all really well together (I used a mixer but you could use a whisk)
3. In seperate bowl stir baking soda, cinnamon, salt and flour together.
4. Add dry ingredients to your sugar, oil and egg mixture and mix together but don't blend (basically use either your mixer on the lowest setting or just stir it all together by hand)
5. Add apple chunks and nuts (I wasn't sure how much apple to add and thought I had added too much as there didn't seem to be enough batter but it ended up working out perfectly)
6. Bake for 60 minutes (this may seem like a long time and I kept checking it but it worked out perfect. Touch the top of the cake and if it springs back up it's done, if it causes a dent it's not)

yummy apple batter- I swear these pictures will get more appetizing once I get a better camera haha

Pumpkin Seeds (in flavors!)

So it's fall (more specifically it's halloween time) and that of course means pumpkin carving which of course means pumpkin seeds!

Don't judge me for what I'm about to say- I still can't scoop out the inside of my own pumpkin. It makes me gag. It's a texture thing I think. When I was young my parents did it. In college I bribed my friends to do it. This year the boyfriend refused to do it so I wore rubber kitchen gloves and managed to make it through. The only good thing about the disgusting inside of a pumpkin is the seeds. The lovely boyfriend redeemed himself by picking out all the seeds of both our pumpkins (he says this took him 3 hours, I think this is an exaggeration but regardless those 3 hours were well worth it.

I made three batched of pumpkin seeds with different seasonings (something I had never heard of until my friend was talking about cinnamon sugar pumpkin seeds. Between a mix of google and common sense and learning from my mistakes I have come up with 3 recipes for the variety of roasted pumpkin seeds I made.

PREPARATION:
We stored our whole mess of pumpkin pulp and seeds in a mixing bowl in the fridge for 2 days until the boyfriend had time to pick all the seeds out. Then he stored them an additional day in the fridge until I had time to bake them. Put seeds in a colander then rinse them and get the big pieces of pulp off. Don't worry if some pulp stays; it adds flavor. Spread the pumpkin seeds out on a pan or towel and let them dry overnight. DO NOT let them dry on a paper towel. It will stick to them.

For each flavor I used about 1 1/2 cups of pumpkin seeds.

1. Preheat oven to 350 degrees
2. Melt 1 tbs of butter in small bowl
3. Add 1 1/2 cups of pumpkin seeds
4. mix all together (clean fingers work best)
5. Add seasonings (as follows) mix altogether again
6. Spread out on greased baking sheet (I used tinfoil for quick cleanup)
7. Cook for 30 mins (Stir now and then during baking so the seeds cook somewhat evenly)

CINNAMON SUGAR PUMPKIN SEEDS:
2 tbs granulated sugar
1/2 tsp nutmeg
1 tbs cinnamon
1/4 tsp salt

SPICY PUMPKIN SEEDS:
1 tbs red pepper flakes
1/2 tsp cayenne pepper

CHEESY PUMPKIN SEEDS:
1 tsp ground pepper
1 tbs garlic powder
*Mix these together in the bowl, then once you've spread the seeds out on cooking sheet (make sure it's well greased) sprinkle 1/2 cup of shredded cheese (I used a blend of parmesan and asiago that came in a convenient shaker from my local Kroger and is normally used on top of spaghetti, so fancy- just kidding)

Peppers and Hummus

This is going to be just a small quick post but one of the best snack foods I've found is bell peppers and hummus. I'm not going to lie hummus is better with the garlic flavored pita chips but it's much healthier with bell peppers.
I have a couple secrets that make this snack easy and delicious

1. I don't even buy pita chips anymore (resist the temptation haha)
2. As soon as I get home I wash my peppers off and slice them up in long strips then put them in a Tupperware so whenever I'm in the mood they're already ready for easy dipping!
3. My favorite hummus is Sabra roasted red pepper 
4. DON'T use the green bell pepper. Technically they're not ripe yet so eating them uncooked can give you a stomach ache.

Sushi: Guest Recipe! from my momma

Hi! 

     Colleen has been busy this week interning on a fabulous film being shot here in
Savannah, so your’s truly has volunteered (begged) to be guest blogger extraordinaire.
I feel quite honored as this blog is the bomb.
     As a new vegetarian, I have begun to find food a bit repetitive (rice + beans + corn =
mexican, rice + beans + edamame/bok choy = oriental, rice + peas (smaller beans) +
spinach = Indian) so Colleen purchased a new veggie cookbook for me with gorgeous
pictures that I would equate to food porn. Shannon (the famed hippy sister of previous
blog) and I realized that very few Sushi restaurants in Franklin have good vegetarian
sushi, so we embarked on a quest to make the perfect sushi roll. Even though I am
considered a decent cook, a food so beautiful intimidated the hell out of me. After a
few modifications, and several rolls, this is our recipe, and our tips. Enjoy!

• 4 cups of cooked Japanese rice (sticky rice...it can be white or brown, follow directions on package for cooking)
• nori sheets (basically seaweed paper)*
• rice vinegar
• mirin (Japanese cooking wine)
• soy sauce or nama shoyu
• shitaki mushrooms (they must be shitaki) 2 cups loose
• 2 Tbls sesame seeds, toasted (sometimes you can find them toasted, but we will tell you how)
• Vegetables of your choice (carrots, cucumbers, advocadoes, bean sprouts)
• Sushi rolling mats (they look like little bamboo placemats and can be picked up for a few dollars wherever they sell the sheets of nori
• Cream cheese if you are not vegan, cut into bricks 1/3 by 1/3 by 4 inches.

AND if you want Tempura Fried rolls

• Tempura mix
• Deep Fryer
• Vegetable Oil

PREPARATION:

1. The key to pretty and tasty sushi is cutting the vegetables to matchsticks. Theyshould be 1/4 in in heighth and width. They can be 2 or 3 inches long.
2. Put between 2TBLS and 6 TBLS rice vinegar in your rice after it is cooked and still with a wooden spoon (do not “mush” it). This depends on your taste, so start with alittle and add more if you like.
3. Chop your mushrooms up fine, about the size of peas. You should have about 1 cup.
4. Toast your sesame seeds. Put them in a pie plate or cookie sheet and slide them under the broiler in your oven. Shake gently and check frequently, about every 30 seconds. When they are light brown remove.
5.  Add your sesame seeds to the mushrooms. Add 1 TBLS Mirin and 1 TBLS soy sauce and mix. Even if you think you don’t like mushrooms, you will like this. And it really adds a nice texture and exotic flavor to the roll.

ASSEMBLY

1. Roll out your sushi mat so the wide edge is closest to you and the shorter edges are on the side. Place a sheet of plastic wrap on top.
2. Place a seaweed sheet on the mat with the shiny side down.
3. Spread about 1 cup of sticky rice on the sheet, leaving 1/2 inch on the long side farthest from you and 1/2 inch on the long side closest to you bare. You will have to wet your hands to pat the rice down evenly and firmly.
4. Spread 1/4 cup of those chopped mushrooms on the rice. YUM.
5. Lay veggies in a strip in the middle (side to side, not front to back) of the square. It should be about 1/2 inch to 1 inch wide. Do not overfill. If you want, also put in a slender brick of cream cheese.
6.  Begin to roll sushi away from you, folding over close bare long side of sheet to begin and then pressing with mat, continually rolling up sheet tightly while using mat to press and maintain cylindrical shape of roll. DO NOT ROLL THE MAT OR PLASTIC INTO THE SUSHI.
7. Seal the roll by pressing firmly into the bare end and let the roll rest for several minutes.
8. Cut the roll with a very very sharp knife very slowly to maintain shape.

TEMPURA ROLLS

1. Prepare tempura mix. We found it easiest to make batter in a loaf pan because it was long and thus easy to dip the roll. Really use ice water. Let water sit with ice for several minutes then add to dry mix and stir. Gently. Do not over-mix. There will still be lumps.
2. Put vegetable oil (not olive, not canola, not crisco) into deep fryer to the correct depth and let heat to between 375 and 400 degrees.
3. Put uncut roll in batter. We used our hands and kitchen tongs. Cover ends. Retrieve and scrape off excess batter. We liked ours best when the tempura coating was very thin.
4. Gently put the entire roll into the fryer. Let fry for about 3 to 4 minutes or until it is very light brown. If your roll is not submerged, be sure to use tongs to turn it.
5. Remove with a slotted spatula or tongs. Place on paper towels.
6.  Let cool a minute or two then cut.
7. The cream cheese melts beautifully in these rolls. We restricted the veggies to mushrooms and carrots.

SERVE SUSHI WITH SOY SAUCE, WASABI, AND PICKLED GINGER.

*We got all of our ingredients at Whole Foods, including the mats, but Publix probably
has them