I've always been a coleslaw hater because of the mayo, so some how I assumed that I hated cabbage too, just by association. This summer I learned that is not the case. At somepoint my host mom made an Asian coleslaw and I tried it to be polite. After one bite I was hooked. Cabbage has such crunchy texture, so it is perfect for a salad where it can sit and marinate, taking on flavors and softening slightly.
14 oz. cabbage coleslaw mix
10 oz. shredded carrots ( I love carrots so I loaded this recipe with them, if you are not in love with carrots you might find half this amount more suitable)
1 small red pepper, diced
1/2 cup slivered almonds, toasted
1/3 cup brown sugar
1/2 cup white vineagar
1/3 cup olive oil
1/3 cup soy sauce
2 tsp Mrs. Dash Onion and Herb seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
In a large bowl combinge all ingredients. Toss until coated. Cover and refridgerate for for at least 2 hours before serving.
*This recipe is also delicious using broccoli slaw instead of cabbage.
Wednesday, September 14, 2011
peanut butter banana chocolate chip cookies
Yesterday I set out to make NORMAL chocolate chip cookies. Seriously I was like "I know you want to improvise--RESIST" in my head. Well, you can see how that turned out...
1/2 cup salted butter, softened
1 medium ripe banana
1/2 cup creamy peanut butter
1.5 cups brown sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1.5 cups flour
1/2 cup whole wheat flour
12 oz. chocolate chips
Cream butter, banana, peanut butter and brown sugar til fluffy. Mix in the eggs and vanilla. Add flours and soda, mix til combined. Stir in chocolate chips. Scoop onto ungreased cookie sheets and bake at 350 for 8-10 minutes.
I like to make tiny cookies so I can justify eating more of them, so they take 8 minutes at the most to bake, but if you make normal cookies 8-10 should be about right.
1/2 cup salted butter, softened
1 medium ripe banana
1/2 cup creamy peanut butter
1.5 cups brown sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1.5 cups flour
1/2 cup whole wheat flour
12 oz. chocolate chips
Cream butter, banana, peanut butter and brown sugar til fluffy. Mix in the eggs and vanilla. Add flours and soda, mix til combined. Stir in chocolate chips. Scoop onto ungreased cookie sheets and bake at 350 for 8-10 minutes.
I like to make tiny cookies so I can justify eating more of them, so they take 8 minutes at the most to bake, but if you make normal cookies 8-10 should be about right.
Saturday, September 10, 2011
Making a change
For some time I have felt increasingly dissatisfied with my major being food science. When many people hear "food science" they think of food processing and safety and quality assurance. That is not what I want to do with my degree. I would like to work in a test kitchen developing recipes.
During my time at ISU I've been involved in the Food Science Club and the Culinary Science Club and the more time I spent with the people in the clubs I've found kindred spirits in the Culinary Science Club. My goals and dreams and interests are more in line with theirs than those people in the Food Science Club. I still enjoy the Food Science Club and have some great friends there, but don't fit as well there. The advisor of the Culinary Science Program and Club has talked with me multiple times about changing major. I've just brushed off her comments because I thought food science would prepare me for the job I want as much as Culinary Science.
Over the summer I got to work in a test kitchen, it was amazing and I would love to work in an enviroment like that again in the future. While there one of the other interns had a couple of conversations with some professionals in product development and other food areas at General Mills and she said they would like to hire people who have a bachelor's or master's degree in a program that balanced food science and culinary skills. That is pretty much Culinary Science.
Even though I have been resistant to changing my major this really started to make me think. I decided that Culinary Science is a better match for me and will help better market my skills and knowledge. So after getting back to Ames this summer I met with the Culinary Science Program Coordinator and my advisor and formally changed my major to Culinary Science. I should still be able to graduate on time, without taking summer classes, if things go according to plan. I also dropped a journalism class because I don't need it for my new major. It's nice to not have to take a class I don't need, but I felt bad telling the professor I was dropping it. The professor didn't mind at all and happily signed my drop slip, wishing me well in my new major. How kind. Then I took my drop slip to Enrollment Services and they charged me $12. How not-so-kind. Oh well.
I've never been a big fan of change, but I feel like this is going to be a good one.
During my time at ISU I've been involved in the Food Science Club and the Culinary Science Club and the more time I spent with the people in the clubs I've found kindred spirits in the Culinary Science Club. My goals and dreams and interests are more in line with theirs than those people in the Food Science Club. I still enjoy the Food Science Club and have some great friends there, but don't fit as well there. The advisor of the Culinary Science Program and Club has talked with me multiple times about changing major. I've just brushed off her comments because I thought food science would prepare me for the job I want as much as Culinary Science.
Over the summer I got to work in a test kitchen, it was amazing and I would love to work in an enviroment like that again in the future. While there one of the other interns had a couple of conversations with some professionals in product development and other food areas at General Mills and she said they would like to hire people who have a bachelor's or master's degree in a program that balanced food science and culinary skills. That is pretty much Culinary Science.
Even though I have been resistant to changing my major this really started to make me think. I decided that Culinary Science is a better match for me and will help better market my skills and knowledge. So after getting back to Ames this summer I met with the Culinary Science Program Coordinator and my advisor and formally changed my major to Culinary Science. I should still be able to graduate on time, without taking summer classes, if things go according to plan. I also dropped a journalism class because I don't need it for my new major. It's nice to not have to take a class I don't need, but I felt bad telling the professor I was dropping it. The professor didn't mind at all and happily signed my drop slip, wishing me well in my new major. How kind. Then I took my drop slip to Enrollment Services and they charged me $12. How not-so-kind. Oh well.
I've never been a big fan of change, but I feel like this is going to be a good one.
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