Even though this blog was required for my college English class, I really enjoyed my time writing the blog posts each week. I have never blogged before I took this class, and it really made me think about how much I enjoy social media. I really used this blog to express my passion for cooking and my thoughts on different meals you could do that was healthy and good to your wallet. I enjoyed giving the younger generation a meal that is better then top-ramen and something that is easy to cook using the basic knowledge of cooking. I absolutely LOVED writing this blog and I hope to continue updating it once in a while. Hope you all enjoyed reading the wonderful meals!
Social Media has a large impact on the food we eat. Ads on facebook can make you crave certain foods. For example you see an In-N-Out Burger ad of a large juicy hamburger on facebook you are more likely to go buy it and eat it. The downside to social media and food is that social media affects what people think of different food places. If my friend said she had a horrible experience at a restaurant and posted it on facebook or tweeted about her experience it would make her friends not want to go there.
I consider Pinterest a social media website because there are great amounts of posts regarding food. They have categories of food. Pinterest promotes “home cooking” which can make it become healthier then eating out every meal.
P.S. I will post a food recipe over the weekend🙂 check back for a yummy one!
- 5 red bell peppers
- 2 cups of plum pureed tomatos
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 2 small yellow onions, diced
- 1 1/2 pounds of ground turkey
- 2 carrots grated
- pepper to taste
- You need to first slice the tops of 4 of the bell peppers and remove the insides of them and set aside.
- take the left over bell pepper and boil it for 10 mins. and then puree it in a blender. season it with the salt, pepper and sugar.
- heat the oil in a pan and add the onions until they become slightly brown.
- add in the ground turkey and cook for about 12 mins until it is cooked.
- stir in the carrots and 1/2 of the puree that you made in stage 2
- preheat oven to 350 degrees
- place the peppers into a deep pan, spoon in the the stuffing and place 1 tablespoon of the puree on top
- place the extra sauce in the bottom of the pan
- bake for 1 hour covered
- then bake for 30 more mins uncovered.
I know this recipe is longer then my other ones, but it is totally worth it!! My friends made me try this recipe and I am so glad they did! I love it!
Hungry for some good Recipes? Check out my blog, College Cooking 101 at https://allisonharf.wordpress.com/ #fingerlickin #goodcookin #yummy
This wonderful meal does not sound appetizing but it really is delicious. This is healthy for you because it is not a carb🙂 People are normally scared to try this but once they do they will never go back to normal Spaghetti again!
- 1 spaghetti squash, halved lengthwise and seeded
- 1 1/2 cups chopped tomatoes
- 1 onion, chopped
- 1 clove garlic, minced
- 2 tablespoons chopped fresh basil
- 3/4 cup crumbled feta cheese
- Preheat oven to 350 degrees F. Lightly grease a baking sheet.
- Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
- Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
- Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the feta cheese, and basil. Serve warm.
I know this isn’t that healthy but it is delicious! When I saw this photo in the magazine I really wanted to eat it. It looked so pretty! The colors of the pie and the organization of the fruit were very aesthetically pleasing for me. I really wanted to recreate the image that made my mouth salivate. This reminds me of my family’s Fourth of July traditions of making food with the colors of our nation. I made this pie for this year’s family tradition and I recreated it for the Chapman University’s swim team baking competition and everyone loved it! I felt like I became an artist while making this dish. This is a total American themed dish and making it made me proud to be an American!
- 2 jars of Jet-Puff filling
- 2 bars of regular cream cheese
- Graham cracker pie crust
To make this delicious pie, you mix the jet-puff filling and cream cheese in a blender or food processer. Once blended, spread into the graham cracker pie crust and decorate with the strawberries and blueberries. Enjoy one of my favorite deserts!!
- 2 limes divided
- 4 tablespoons of honey
- 2 teaspoons of chili garlic sauce
- 2 tablespoons of fresh ginger
- Some olive oil
- Minced garlic
- 12 sea scallops (large)
- 1/2 cup of cashew butter (directions are below)
- ¼ cup minced cilantro
- ¼ cup cashew halves
- a red bell pepper thinly sliced
- 2 cups of snow peas
- a large carrot
- 4 oz of rice noodles
Boil the noodles and veggies in a pot of water for about 5 minutes. Make the cashew butter by putting 1 cup of cashews into a food processor with 4 tablespoons of water, 1/2 teaspoon sugar and a dash of kosher salt. Marinate the scallops with some of lime juice, 1 tablespoon of chili garlic sauce and a tablespoon of ginger until the noodles and veggies are done. Reserve about 3 cups of noodle water. Put the cashew butter, some more lime juice, honey, the rest of the chili garlic sauce and ginger into a bowl and stir until all combined. Once combined, add it into a pot with the cooked noodles and veggies. Add some of the reserved water until desired consistency. Cook the sea scallops in the olive oil in a different pan for about 3 minuets until browned on each side. Then add everything into a serving dish and garnish with a few cashew halves.
234 calories, 18 grams of protein, 53 grams of carbs