Stance: Studies on the Family

Brigham Young University Student Journal

Category: Food & Culture (page 4 of 6)

Pinterest Win: Hearty Chicken Stew with Butternut Squash and Quinoa

This is a recipe I’ve seen pinned fairly often, and to be honest, the main reason I want to share it with you is because it is DELICIOUS. It’s perfect for fall (and pretty much any other time) and the ingredients aren’t too crazy.

ButternutQuinoaStewSquareSmall

Photo from here.

The original recipe can be found here. I made a few small adjustments (of course) to make it even easier on my limited pantry and my tastebuds.

Firstly, I did not have any quinoa on hand, so I substituted white rice for it. I cooked the chicken and white rice ahead of time to save me an extra half hour; the recipe has you cook both of those in the same pot (which is nice if you have the time).

The only other thing that takes a little bit of extra time is the cooking and mashing of the butternut squash. But trust me, it’s WORTH IT.

Also I left out the olives, because who likes those? (Sorry olive lovers.)

This is such a comforting meal. It is a “hearty stew” as the name implies, but it doesn’t feel heavy after you eat it (unless you consume the entire pot, as I came close to doing). The chunks of squash give the soup a creamier texture than it would have without, and you don’t even have to feel guilty because you didn’t use cream! Use this recipe on a crisp fall day and you will be more than satisfied.

By Sam Lund

 

Pumpkin Cookies

The cold season is finally deciding to settle in, and that means it’s time to break out the cider, hot cocoa, apumpkin choco chipnd . . . pumpkin cookies! Normally I make my pumpkin cookies with a box of spice cake, but I decided to venture out a little this time. Though not as simple as using a box cake, this recipe is still really easy and delicious. I made these cookies to deliver to some friends and they loved it!

 

Ingredients

1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

 

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

 

1 teaspoon baking soda

1 teaspoon milk

 

1 tablespoon vanilla extract

2 cups semisweet chocolate chips

 Directions

  • Combine pumpkin, sugar, vegetable oil, and egg. Dissolve the baking soda into the milk and stir in.
  • In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Add to pumpkin mixture and mix well.
  • Add vanilla, chocolate chips and nuts.
  • Drop by spoonful on greased cookie sheet and bake at 350˚F (175˚ C) for approximately 10 minutes or until lightly brown and firm.

By Sarah Perkins

Pinterest Win! One Pot Zucchini Mushroom Pasta

If you’re like me, which is to say, addicted to Pinterest, then I’m sure you’ve seen a lot of the same recipes floating around. Certain recipes get pinned hundreds of thousands of times.

But I want to know, do they actually work? Or is it just a pretty picture with a bogus recipe? So I tried this one out for you. You’re welcome.

One Pot Zucchini Mushroom Pasta

zucchini pasta

The recipe can be found on the original blog here.

I made a few adjustments to the recipe, because I was only cooking for two (the recipe calls for 1 pound of pasta? Whew). Basically, I just added the amounts of ingredients that looked like enough to me, and luckily the recipe easily accommodates those changes. So if you’re cooking for one, two, or for all five of your roommates, this recipe is really adjustable.

Don’t have thyme? Don’t worry, I didn’t either. I used a couple dashes of oregano, which I really liked. Basil or Italian seasoning would work well with this dish.

Now for the most important part; how did it taste? I think that every dinner should have a protein, but I didn’t even miss it with this dish. It has a light, creamy, Italian taste.  All of the vegetables work really well together, and parmesan is always a winner. Those things, along with the pasta, fill you up better than I thought just vegetables and pasta would.

The only thing to be careful of is how much water you use, because otherwise, your sauce turns out a little watery and not so delicious. If I made this again, I would be sure to salt the water that everything boils in, add the other seasonings sooner, and drain off some of the water to avoid the watery taste my sauce had a hint of.

All in all, this recipe is easy to follow, easy to adjust, and you only have to clean one pot afterwards! Win win win.

By Sam Lund

Pumpkin Patch Oreo Pudding Cups

pumpkin patch
Ingredients:
8 Chocolate pudding cups
1 package of Oreos
1 package of mini pumpkin candies
Directions:
First split 8 Oreos into halves, leaving one side with all the cream filling. Set the cream filling ones aside. Take the remaining sides of the Oreos and crush them to make Oreo crumbs.
Open the pudding cups and sprinkle Oreo crumbs over the pudding. This layer can be as thin or thick as you like.
Then take the Oreo sides you set aside. Partially wedge each Oreo side lengthwise into the back of a pudding cup so that it looks like a full moon.
Finally, place two or three mini pumpkin candies into each pudding cup on top of the Oreo crumbs.
Take a picture of your edible pumpkin patch and enjoy with friends and family!
By Ashley Smith

No Fail Pie Crust! (no foolin’)

Ingredients:

2 ½ C. flour

1 C. shortening

¼ tsp. salt

1 beaten egg

¼ C. warm water

1 Tbsp. vinegar

Instructions:

Crumble together flour, shortening, and salt (preferably with a pastry cutter). Add egg, water, and vinegar and combine. DO NOT OVER HANDLE. Combine only until ingredients form a cohesive ball. Wrap in plastic wrap and let dough rest for half an hour. Roll out on floured counter and place in pie plate. Fill with deliciousness.

Makes two 9 inch pie crusts.

*A note from the contributor: Pie crust is tricky. I got this recipe from my grandma and it’s relatively no-fuss and results in perfect, flaky crust every single time.

By: Becca Barrus, Creative Director

Easy and Delicious: Homemade Gnocchi

Ingredients:

1 c Instant potato flakes or pellets*

1 c boiling water

1 beaten egg

1 tsp salt

1/8 tsp pepper

1 c flour (give or take)

Instructions:

Mix water and instant potatoes. The potatoes will be drier than if you were making mashed potatoes to eat plain. Stir in the egg, salt, and pepper until all combined. Slowly knead in flour until you have a relatively stiff dough (may be more, may be less than the 1c). Roll dough into little logs and cut into 1/2-1 inch pieces. Boil water in a medium saucepan. Put one layer of gnocchi in at a time. Use a slotted spoon to remove each gnocchi as it floats to the top.

Serve with your favorite pasta sauce!

*You can substitute the instant potatoes with real mashed potatoes, however this may change the amount of flour you want to use.

By Janai Gariety, Social Media Director

Poppy Seed Dressing

by Cody Phillips

Whether it’s beginning to look a lot like springtime where you live or you’re still stuck in a polar vortex, a fresh spinach salad sprinkled with homemade poppy seed dressing will always brighten your day.

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Christmas Treats

Our friends at Familius sent over some more Christmas recipes for you to enjoy over your holiday break. Try these ones out!

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Microwave Christmas Fudge

by Janai Skiles

Try out this easy Christmas fudge. The best part is, you don’t even have to turn on the oven. This fudge can be made right in your microwave.

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Grain Crazy – Spelt breakfasts

Our friends at Familius sent us these delicious recipes to step up your breakfast. Try these spelt breakfast recipe! Spelt is a nutritious grain with a deep nut-like flavor. Spelt products are becoming more widely available as the popularity of this grain grows. These recipes were created by Britney Rule and can be found in her new book, Grain Crazy (available at Familius.com). These pancakes and waffles will be the perfect way to start your day on these chilly winter mornings.

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