You Call That PB&J with Carrots???

I am here to report about today's TERRIBLE cafeteria food. Today was PB&J with carrots. Comments:

Our brave witness, Arianna Coleman's first reaction to the "sandwich": "WHAT IS THAT???!!!!" Now more of Arianna on the peanut butter: "the jelly was OK, but this peanut butter is SO bad...it tastes like ginger and vinegar mixed together...where do they get this stuff?"

Arianna on the bread: "It tastes like a bunch of crumbs smashed together, very dry. It should fall apart soon."

And the carrots: "These are the WORST carrots I have ever had...they taste like the smell of alcohol, and NOT the drinking kind." Buy fresher carrots, cafeteria women!!!

To get through this terrible lunch, Arianna had to eat while covering her nose. Thanks for viewing this post. Keep visiting Food For Thought for more TERRIBLE food reports. And remember: always add a pinch of love; these cafeteria peeps sure don't!!!

Apple Crisp

My apple crisp just came out of the oven! Although I haven't tried it yet, I just know it will be delicious. So I felt the need to share the recipe with my viewers (you guys)! Here it is:
(Recipe courtesy of the Williams-Sonoma Essentials of Baking cookbook)


Apple Crisp>>yields: 8 servings>>great with vanilla ice cream!!
INGREDIENTS
>>Filling<< -6 cups of peeled and diced apples (about 9 apples) -2 tbsp sugar -1 tbsp fresh lemon juice, strained (I have figured out that all the juice possible of 1/2 a lemon makes exactly one tbsp!) -1/2 tsp ground cinnamon >>Topping<<
-1 cup all-purpose flour
-1/2 cup old-fashioned rolled oats
-1/3 cup sugar
-1/3 cup firmly paacked light brown sugar
-1/2 tsp ground cinnamon
-1/4 tsp salt
-1/2 cup (1 stick) melted unsalted butter

DIRECTIONS
Preheat your oven to 350 degrees. Have ready a 13x9 baking dish.
To make the filling, in a large bowl, stir together the apples, sugar, lemon juice, and cinnamon until well mixed. Pour into baking dish and set aside.
To make the topping, in a large bowl (a little smaller than the filling bowl), stir together the flour, oats, white and brown sugar, cinnamon and salt until blended. Stir in the melted butter until evenly moistened crumbs form. Spoon the topping in small gobs evenly over the filling.
Bake the crisp for 35-40 minutes. Transfer to a wire rack and cool for 10 minutes.

This crisp is sure to be delicious!! I ate a lot of the topping before it was even baked, so I already know it should be great! ;-) Try this recipe anytime, and if you don't have it, I recommend the Williams-Sonoma Essentials of Baking Cookbook that gave us this recipe. Some recipes in it are a little complicated, but well-seasoned cooks can help you figure out how to simplify them (my parents did!). Again, I highly recommend you try this recipe; it's a great sweet treat! And remember: always add a pinch of love.

Good News!

Wondering what the good news is? Well, since we're all at the beginning of the school years, I am doing a segment called "You Call That ______?" You Call That _____? is a segment about school food because me cafeteria, like many others, has food you could not believe is edible whatsoever. The ______ will be filled in each post by the school lunch food I am reporting. (If a meal really stands out to me, which will happen at least once a week.) Even though it won't make a difference in my actual cafeteria, I will also include what could make that meal better. Example Entry:

TITLE: You Call That Broccoli?
Today for lunch, there was this broccoli that looked rubbery and undercooked. It was VERY pale green and the top was wilted. My friend reports (not real quote) "it is mushy in some parts, and in others is hard as a hockey puck." Gross! Try cooking your broccoli for a little more time and actually testing a piece to see if it's done.

Keep visiting Food For Thought to hear about my wacky school lunch experiences (though I don't dare try the food; I have a witness)! Just make sure your food is digested before reading...and remember, always add a pinch of love.

Julie And Julia

I have to tell you about this awesome movie (if you haven't seen it already) called Julie and Julia. It's in theaters now, and really relates to my blog because it's about FOOD! Julie and Julia tells two stories: one of Julia Child's life (Julia Child was a famous cook) and another of Julie Powell's. Julia Child is trying to get a cookbook published about how Americans can make French food, and Julie Powell sets a mission to cook all 524 of Julia Child's recipes in a year and keeps a blog about it. The movie is so good and I highly recommend it to you!



Starring: Meryl Streep and Amy Adams
Rated: PG-13

Shrimp Corn Risotto

Hey, people! I just finished a very summery dinner this evening (although it's back to school in 4 days already!) and I wanted to share this delicious dish I had: Shrimp Corn Risotto! This recipe is from my aunt Shirley but I don't know where she got it from. It's a little complex and kinda takes a while to prepare, but I trust that all you awesome chefs can handle it. Here it is!

>>::<<

Shrimp Corn Risotto>>yields about 4 servings**Great when worked on with a few people!

INGREDIENTS

• 1/2 cup chopped basil
• 1 cup chopped tomato
• 1 tbsp lime juice
• 1/2 cup chopped onion
• 1 1/2 cups arborio rice
• 5 cups chicken stock
• 2 cups corn (that should be about 3 ears of corn, depending on its size)--puree one cup of the corn
• 20 shrimp
  

DIRECTIONS

Melt 2 tbsp of butter and 2 tbsp of olive oil in a large pot. (Simmer chicken broth in another pot.) Add and saute (vocab word!) the onions for 3 minutes. Add rice and saute for another minute. Add chicken stock 1/2 cup at a time, stirring for a few minutes between each addition as it thickens. Add tomatoes, corn, pureed corn, shrimp, basil and lime juice. Stir in 1/2 cup parmesan cheese and add salt and pepper to taste. Serve.

>>::<<

Well, that's the recipe! Try it sometime! Thanks for reading my blog! Keep visiting Food For Thought for more yummy recipes. And remember: always add a pinch of love.