Dec 1, 2010

Snowy Dates

by Kiku Reidhead

Snowy Dates
While living in Utah, you have got to take full advantage of the snow. It's true that snow can be a pain, but only if you're walking or driving in it; if you're playing in it, snow can be a lot of fun!

Dates in the snow can be expensive, if you take a date skiing or snowboarding, that is. If you improvise and take a date sledding however, you can have fun without impacting your wallet.

A popular place to sled if you have your own gear is Bicentennial Rotary Park in south Provo. Take a thermos of hot chocolate or apple cider to warm up in between runs.

If you want to sled on a sledding hill, travel up Provo Canyon to Midway snow tube at Wasatch Mountain State Park. The park is complete with 1,200-foot sliding lanes and a tow-rope lift service. Tubing on a professionally-made hill complete with a tow rope comes at the price of $20 per person.

If you'd rather do something low key, have a snowman building contest and provide the accessories (buttons, noses, eyes, hats, etc.). Or just drop in the snow and make snow angels.

Needles to say, with the white stuff on the ground, if you use your creativity, winter can be fun in Provo! So, don't be afraid to get out and play in it!

Large Measuring Cup



Large Measuring Cup

It can be annoying to use five different measuring cups to make one recipe. A good solution to take the place of your pile of dirty dishes is one large measuring cup. You can buy a sturdy, large measuring cup that holds as much as 2 quarts (or 8 cups).

Combining your forces into one large measuring cup has many advantages. You can make an entire marinade in the cup and pour it with no mess (it comes with a spout). In addition, the measuring cup has markings for both liquids and solids.

A large measuring cup comes in many different sizes and is usually made of glass or plastic. You can purchase one at any kitchen retail store.

Christmas Ball Wreath




Christmas Ball Wreath

This craft is so simple that you can make it and still have motivation to decorate the rest of your apartment or house. You can use any colors you'd like - golds, blues, whites, pinks or traditional Christmas colors like us.

Supplies:
  • Styrofoam or wire wreath frame
  • Glass or plastic Christmas ball ornaments
  • Hot glue gun
  • Ribbon
Directions:
  • While you heat your hot glue gun, prepare your ornaments.

  • If you are using a Styrofoam frame, you will probably need wire to attach the balls. You will hot glue the loop piece on the top of the ornament to the ball to make sure it is secure. Then, you can attach a piece of wire to the loop. Martha Stewart recommends forming bunches of balls using your wire and pushing them into the wreath form. Just continue adding ornaments and clusters until the wreath is the shape you like.

  • If you are using a metal frame, you can simply begin gluing the balls in the color, order and fashion you like best. We started with the inside and created a red-gold-red-gold pattern. Then we worked outward. We attached the balls to the frame and to other ornaments already attached to the frame. Continue until you are finished.

  • If there are any spaces or holes, you can fill them with extra ribbon pieces, tinsel, garland, silk flowers, or anything you'd like. Just glue these into place.

  • Creating the hook is also up to you, and you can make it decorative with some ribbon. Make the hook with ribbon, or cover a metal hook with a ribbon bow.

The Dishwasher

by Kiku Reidhead

The dishwasher is a powerful cleaning tool that's good for not only dishes and silverware but many household items as well! Make the most of your appliance by learning what it can be good for; learning to expand the possibilities for your dishwasher will save you time and extra cleaning.

1. Baseball caps: These don't do well in the washing machine because the bills get bent and battered. So, the dishwasher is a perfect solution. Place a cap on the top rack and give the sweat marks and dust a good washing without beating up your hat.

2. Toys: If you have kids, or even nieces and nephews, you know that toys can get germy and dirty. Once again, the dishwasher is a high-powered machine to get rid of bacteria and give old toys and new sparkle.

3. Sports equipment: Knee pads, shin guards, and other sports equipment are tough to give a good wash without misshaping them in the washing machine. The dishwasher will help with these items - just remember to empty all the dishes before you wash the sports equipment.

4. Washing fruits or veggies: If you have any dirty and tough-to-scrub veggies (like potatoes) you can actually just run them in the dishwasher. Just remember not to add any detergent.

5. Disinfecting sponges or rags: You can actually put dish sponges or rags in the dishwasher in between your dishes to disinfect and clean them. This is a quick and easy way to keep sponges ready for scrubbing.

Holiday Clean-up

by Kiku Reidhead


Holiday Clean-up
Whether you're the host, or just one of the family, there's no doubt you'll be involved in some kind of holiday clean up. We have gathered a few tips to help you get the place sparkling clean and clutter free!

In the kitchen:
After a big holiday feast, the last thing you want to do is clean - just as you find yourself happy and full (and ready for a snooze), you have to sit at the sink for hours and scrub. So, here are few things that will help you speed up the process.
  • Glassware: If you are washing dishes by hand, add a little vinegar to your rinsing water to get rid of soap streaks.

  • Greasy pans and dishes: If anything you are washing is too stinky to bear, again, vinegar will do the trick. Put a few tablespoons in the dishwasher to cut down the grease and get rid of the smell.

  • Silverware: For nice flatware, like ones made of real silver, clean and use silver polish. If you don't have any polish on hand, you can actually use a dab of white toothpaste. Rub the toothpaste on the silverware with your finger, rinse with hot water and polish with a clean cloth.

  • Wax drips on material: Wait for the wax to cool and scrape off the hardened wax. Press the spot between paper towels and sponge with a cleaning fluid before washing in hot water. Do not dry until you have gotten the stain completely out.
Around the house:
  • Cards: Christmas cards can clutter the fridge and the kitchen counters. Rather than throw them away, cut out the artwork on the card cover and use them as gift tags next Christmas. You can also use pretty cutouts as ornaments or an extra addition to your wreath.

  • Candy canes: Everyone is always left with extra candy canes. These can be used as toppings for a cake, a stirrer for hot chocolate, an ornament, or even as a gift topper.

Nov 1, 2010

Breakfast Date

by Kiku Reidhead

Breakfast Date
Breakfast is a warm, welcome meal when it gets cold outside. No one likes to get out of their cozy bed in the winter; but if there's a delicious breakfast ready, you know you can't object. Here's our idea for a fun breakfast date during the holiday season.

A breakfast date is just a fun and original idea for a date. Plus, breakfast is usually more affordable than lunch or dinner. So, if you are short on money or time, breakfast is the way to go. You can plan a morning date to last a couple hours, or more if you have time.

As for your menu, make a traditional American breakfast with eggs, hash browns, bacon and some muffins. Don't forget some warm apple cider or hot chocolate. Or you can be adventurous and make a French quiche or Southwestern breakfast burritos. You can have breakfast ready when your date arrives or make it together.
After you are done, you can catch an afternoon movie at the theater, or snuggle up on the couch with blankets and read a good book. Check out the local performance theaters as well; many have Saturday afternoon matinee shows.

Needless to say, the saying goes that breakfast is the most important meal of the day! So, have fun with it, give you and your date a good start to your day and be creative with your activity.

Breakfast Cider
Stick cinnamon
Apple juice or cider

Pour apple juice or cider into a pot. Add a stick or two of cinnamon and heat until desired flavor and temperature. Other optional spices: cloves and allspice in small amounts.

Storage Boxes

Storage Boxes

Here's an idea using materials you should have just lying around the house. The decorative element of this craft is entirely up to you. We used fabric, but you can also use scrapbooking paper, decoupage with cutouts or anything that you find! Add detail with ribbon, buttons, stamps, labels, etc. or keep it simple like we did.

Supplies:
  • Fabric
  • Scissors
  • Glue
  • Cardboard box
Directions:
  • Lay your material on a flat surface with the pattern face down. Either measure the dimensions of the bottom side of your box or place it in the center. Trace with a pencil.

  • Continue to make your pattern (which will look like a plus sign when you're done) by measuring and/or tracing each side of your box connected to the center (bottom) piece.

  • As you cut the pattern, leave at least 1/4 of an inch of space around the edges. At each corner, cut a diagonal slit through the 1/4 inch of extra material just to the edge of the pattern.

  • We used spray glue because it is the most even and mess-free glue for this project. Start with the bottom and glue it. Move on to the two end pieces, gluing the extra 1/4 inch down to the side of the box. Fold the top edges over and glue them to the inside of the box. Secure with paper clips or clothes pins.

  • Finish by gluing the cloth to the sides. On the sides, make sure you apply glue to the entire piece of fabric then fold the extra 1/4 inch in and press to create a flat, even edge. Make sure there is glue on the entire piece of fabric (including folded over parts) then press onto sides of box. Fasten the top edges with paper clips or clothes pins.

  • Dry overnight.

  • Fill with kitchen supplies, office supplies, or whatever else you might need to store.

Keeping Warm in the Winter

by Kiku Reidhead

The winter usually means snow, ice and shorter days; this, of course, means we all need to get ready for cold winter days. So, what can you do to escape the cold or at least learn to live with it without hiking up your heating bills?

If you are resourceful, and willing to layer, the winter can actually be a very warm few months. Here are our suggestions to keep yourself and your apartment toasty this winter.

Your BED: Flannel sheets are great in the winter because they are usually made of a wool/cotton blend. This means they will help keep your body heat inside the sheets. While you'll be nice and cozy, don't get too comfortable because you won't want to get out and walk to class!

Your APARTMENT: We've already mentioned one big key to staying warm, keep the heat in. This is particularly important when you think about your apartment.

(1) You can make sure you aren't losing any heat by checking your window and door seals. If you have a big gap (and/or a missing seal), let your apartment maintenance crew know it needs to be fixed. Or, you can use what you have on hand, like towels or old shirts, and push them in around the seal to keep out any leaking cold air.

(2) Keep cloth curtains closed when the sun's not out. If you can keep cold that naturally comes in through windows contained, you will keep your apartment or home warm. You can make temporary curtains out of sheets or blankets if you need to.

(3) This last tip is actually about how to let warmth into your living space - take advantage of the warmth of the sun! Open the curtains to let the sun's rays into your home during the day.

YourSELF: Your body produces a large amount of heat each day on its own, so don't lose any of it by simply dressing like it's actually winter. Remember hats, scarves and gloves because covering any exposed part of your body will help prevent heat loss. Layering is a great trick for the winter months and is a good tip to remember even when you are indoors. Also, if you can stay layered at home, you can keep your furnace turned down and cut your heating bill considerably.

Holiday Fun Facts

by Kiku Reidhead

Sometimes, with the passage of time, the purpose or story behind a tradition is forgotten. We hang the wreaths, Christmas lights and mistletoe without giving much thought as to how the tradition came about. More often than not, our American Christmas traditions have fun stories behind them. So you can know them too, here are some interesting facts about Americans' favorite holiday.
  • The word "Christmas" came from the words "Christ" and "mass" combined. This gives Christmas the literal meaning of celebrating or worshiping Christ.

  • Germans were the first people to create artificial Christmas trees - made out of dyed goose feathers.

  • Christmas wreaths have been a longtime symbol of eternity because the circular nature of a wreath has no beginning and no end. The greens that make up a wreath represent the victory of life because of the ability of evergreens to prosper amidst the cold winter.

  • Rudolph was originally created for promotional purposes. He only later became a storybook legend and movie star.

  • There are five cities in America with holiday-related names: Santa Claus, Indiana; Santa Claus, Georgia; Noel, Missouri; Rudolph, Wisconsin; and Dasher, Georgia.

  • Caroling came from the English tradition of "wassailing" or wishing your neighbors good health and prosperity.

  • Lighting for Christmas trees was originally provided by candlelight. This was dangerous and finally switched out for electric light bulbs in 1895.

  • "Jingle Bells" is a popular Christmas song sung and caroled across the nation each year during the holidays. Interestingly, it was actually written for Thanksgiving.

Healthy Holiday Eating

by Kiku Reidhead


You may not believe it, but it is possible to be healthily even during the holidays. Don't turn down the egg nog, pie, and turkey with gravy - you can have it all as long as you are reasonable.

A saying in the nutrition world says, "There are no ‘good' and ‘bad' foods, only good and bad eating habits." Keep that in mind as you approach the Thanksgiving or Christmas feast. Balance your plate and balance yourself. Not only will you feel better if you practice some self control, but your body will thank you, too.

Take advantage of the following practices not only now, but for future eating as well.
  1. Eat it all.... in smaller portions. Rather than loading half your plate with potatoes and gravy, take a smaller scoop and leave room for a little bit of everything else. Be sure to balance, like we mentioned earlier - get salad, fruit, stuffing, turkey, etc. When you get to dessert, smaller portions of goodies will allow you to not only taste the sweets, but also keep you from overindulging.

  2. Snack more. Fasting before a big meal is a big mistake - you will come to the table starving and eat too much too quickly. Help yourself to some healthy appetizers before the big feast to fill up naturally on stuff that's actually good for you.

  3. Cheers! Try to pick sugar-free or sugarless drinks to go with your meal. You'll get enough sugar with your desserts, so grab a water.

  4. Eat but also ENJOY. Holidays are great because of the company we share. It is a time for family and friends. During mealtime, don't forget to slow down and talk. Taking it slowly while enjoying conversation will allow your body to naturally feel full without getting stuffed.
So is it really possible to say healthy and holidays in the same sentence? Yes. Try it out and feel good. In addition to eating well, remember to be active. Use some of your time off to go on a walk, build a snowman, or go skiing. You will feel so good inside and out!

Oct 1, 2010

DIY Cakestand

DIY Cakestand

Supplies
  • Plates
  • Bowls, candlesticks, parfait cups or any ceramic or glass dishware that would make a good base
  • Ceramic Glue or other strong adhesive
  • Painter's tape
Directions
  • Make sure your materials are clean and dry. Test the stability of your cakestand by balancing a plate on whatever you want your base to be (a bowl, candlestick, etc).  If the plate balances without adhesive, it's a good combination.
  • Measure the bottom of the plate and mark where the center is.
  • In a well-ventilated area, glue your base to the plate, making sure to put it right in the center.
  • Use painter's tape to secure the base to the plate while it dries. Allow it to dry for as long as the adhesive's directions suggest - usually 24-72 hours. In the meantime, make some cake!
  • Turn over and start dishing out delicious desserts from your new serving dish.

Sep 6, 2010

Creamery Outlet

The Creamery is a hallmark of BYU campus - has been and always will be. With four total locations (and you can even get a scoop of famous ice cream in the Cougareat) you can get your Creamery goods almost anywhere at anytime.



In Fall 2009, the original Creamery re-opened as the Creamery Outlet. In the same location as the old Creamery, it is accessible to anyone close to or driving by the Marriott Center.

Not only can you get a scoop of delicious ice cream at the Creamery Outlet, but you can buy any number of food items as well. Have a bagel or brownie if you'd like, or pick up a salad or sandwich for lunch. If you don't have time to run to the grocery store, pick up some pasta for dinner.

The Creamery Outlet has a constantly changing inventory of discounted products including specials on 3 gallon mixed ice cream, salad dressings, prepared salads and more.

It is open Monday through Saturday from 8 a.m. to 7 p.m.

Stop by for lunch, breakfast, a quick grocery run, or (of course) for some dessert.

Unplug & Unwind

by Kiku Reidhead

We live in a technological world. It's astonishing when you actually stop to think about our many digital ties - we are constantly connected by wires through mobile devices and high-speed internet. This accessibility is great for a college student, but some say we need to disconnect, unplug and unwind every once and a while. 

An article in the New York Times states that children between the ages of 8 and 18 spend about 7.5 hours every day on an electronic device of some sort. If you move up an age group to college-age young adults, media and technology usage is so high some are calling it an addiction.

How many hours a day do you think you are connected to some sort of technology? What about your friends or spouse? If you eliminated some of that time, what could happen to your relationships? To your outlook on life?

All too often now work, school and personal life overlap as opportunities for staying connected increase. Professionals face the struggle of balancing all aspects of life, and find they have to deliberately set aside time to focus on family or personal time.

So, train yourself now. Give yourself a break. Try it for even just a few hours, if not a whole day. Get away from your cords and antennas and rediscover the simple things life has to offer. Sounds corny, but really try stepping outside your virtual world to live in the real one!
How to Unplug:
  • Set a specific time aside to stay off the computer, Facebook, iPods and even put down your cell phone. (It may be acceptable to spend time on the phone with parents, siblings or other loved ones).
  • Decide how long you want to try your unplugging experiment (1 to 2 hours, something in between, or a whole day).
  • Be committed and find other hands-on activities to do: go for a walk, go visit a friend and talk face-to-face, write a letter or in a journal, read a book, take a nap, try a new recipe, ponder, etc.
  • After your unplug time, asses your experience and decide when to do it again.
The Internet contains numerous blogs of others who have tried this experiment. They report rediscovering old joys and old relationships. They were less distracted and anxious about who was saying what on Facebook or what the latest e-mails or tweets were. They instead focused on family and spending quality time together enjoying life.

It may be difficult, but take it as a challenge and rise to it. You might rediscover things that have been simply forgotten due to the technology-strapped world we live in today. Most of all you'll discover time and a wonderful and much-needed way to unwind.

Food Storage for College Students

by Kiku Reidhead

One of the disadvantages of small apartments is having very little storage space. As a college student though, this can hardly be avoided - it is simply a fact of life. So, what do you do with the little space you have? Beyond storing books, CDs, old papers and shoes, there must be room for food. So, let's talk food storage.

As college students out on our own, we need to prepare ourselves for emergencies and have supplies on hand. While this may seem difficult due to limits in both budget and space, we have a few ideas on how to make it easier to be ready for whatever comes.

Start with a 72-hour kit. A 72-hour kit is the most compact and portable emergency food supply. Find an old backpack, fill it with non-perishables, and you have an emergency kit to go. Another component of a 72-hour kit that is great to have on hand is a first aid kit along with other essentials.

Once you create a 72-hour kit, make sure you use it - don't just leave it in your closet. Check expiration dates and eat the food before it goes bad. Use the first aid kit if you need to, but always replace what you use. Change and rotate items over time to keep things interesting and eliminate waste.

Now moving on to your more permanent food storage...

Buy food a little at a time. The key is to buy food that you would actually eat. Think about your college eating habits, and combine them with what mom and dad fed you at home to create well-balanced meals. Take note of what you like to cook and prepare. Then, buy some of your favorites each grocery trip to slowly build up your storage.

Just as with your 72-hour kit, you need to be aware of what you have and use it. Even canned and storable food expires. So watch your expiration dates and make sure you buy new food to replace what you use.

The leaders of the Church of Jesus Christ of Latter-day Saints recommend building up to a 3-month supply at first, and then as space and means allow, adding to your long-term supply little by little.

Create space in your apartment. One way to create more space is to raise big pieces of furniture and use what is beneath them. The easiest piece of furniture to raise is your bed. Raise your bed up and open up a whole new section of storage space for you to use.

There are more tips on the Internet as you run into other questions. Don't get overwhelmed in your journey toward emergency preparedness.. Just remember to be practical and tackle the job a little at a time.

Check out our Stock Your Pantry feature about tips for storage in your pantry!

What's the Deal with Gourds?

by Kiku Reidhead

Fall brings a different variety of fresh ingredients for your home cooking. One of the most common vegetables, or fruits rather, is the squash.  There are all kinds available at the local grocery store and each has unique uses and flavors.

id you know technically squash and other gourds with seeds are considered a fruit? This definition is derived from the fact that their insides are all full of seeds. That said however, most people refer to squash and other gourds as vegetables.

So let's talk about this fruit/vegetable. What is the difference between the summer and fall varieties of squash? Summer squash, like zucchini, has thin skin, usually edible, and soft seeds with watery insides. Winter squash on the other hand, like butternut squash, has thick, firm skin and requires longer cooking.

The peak of the winter squash season is October through November even though you can probably find them at the grocery store from August through March.
Gourds are good for many things - you can actually decorate for fall with colorful squash.  Of course they are good for eating too. You can boil, bake, roast or microwave squash, include it as an ingredient in a recipe or just eat it plain. Squash is a healthy side dish because it is full of vitamin A, C potassium, fiber, omega-3 fatty acid and low in calories. Winter squash has also been found to have contribute to long-term health, like helping prevent many types of cancer.

We listed the following types of winter squash to help you know what you are looking at when you shop, and what you might want to use for an upcoming dinner or event.

Butternut squash: Shaped like a large pear with cream-colored skin, deep orange-colored flesh and sweet flavor.

Acorn squash: Has green skin with orange speckles and pale orange flesh. It has a sweet, nutty flavor.

Hubbard squash: Fairly large. Has dark green, grey-blue skin and orange flesh. It is also sweet and can be substituted for almost any other winter squash.

Turban squash: Interesting shape and bright color make ideal for decorative squash. It has a bulbous pumpkin-like shape; green and white striped. Orange-yellow flesh tastes faintly like hazelnut.

Pumpkin: Comes in many varieties. Small size is known as sugar or pie pumpkin which is also the most commonly used form of pumpkin in fall recipes.
Take a look at our Pumpkin Usage article to see how gourds are good for more than food. Just the image of them spells Fall to many, so put them together to make a display. Try using them as decorations or cooking them using our tips.

Sep 1, 2010

Pumpkin Patch

by Kiku Reidhead

A Visit to the Pumpkin Patch

As you may have noticed, we love pumpkins. When the fall leaves begin to change color, pumpkin finds its way into our cooking and décor. Pumpkins are simply the perfect way to celebrate fall. There are plenty of activities centered around pumpkins, so here is our collaboration of a bunch for you for a fun date.

Anyone can go to the grocery store and buy a pumpkin from September all the way through November. Did you know though that there are several pumpkin patches around Provo where you can go and pick your own?

Vineyard Garden Center in Orem. Vineyard Garden Center actually creates a Pumpkinland around Halloween time. It is geared toward a younger audience, but still just as fun. You and your date can go learn how pumpkins grow and pick your own.

Cornbelly's in Lehi. Cornbelly's has both a pumpkin patch and a corn maze. Go pick the perfect pumpkin and bring it home for cooking or jack-o-lantern making.

Hee Haw Farms in Springville. Hee Haw Farms hosts numerous events beginning the end of September and running through Halloween. You can take your pick of the perfect pumpkin from three different pumpkin patches. You also might decide to stay a while for a stroll through their corn maze.

South Ridge Farms in Santaquin. If you have time, consider driving south to Santaquin. South Ridge Farms has a large pumpkin patch and hayrides running every 15 minutes. You'll have to stop in the famous Red Barn for some chocolate covered cherries or kettle corn.

So, now you've picked your pumpkin, what do you do with it? If it's around Halloween then be creative and design a jack-o-lantern together and carve it. Save and clean the pumpkin seeds for eating (see below for how).

You can also use the pumpkin for pumpkin soup - a fall favorite of ours. This recipe may surprise you because we aren't making the soup out of pumpkin like you might expect, but we're using the pumpkin as a bowl for our own soup creation.

Soup in a Pumpkin
1 large pumpkin (or 4 to 5 small ones if you want to make individual servings)
vegetable or canola oil
salt
a favorite soup recipe of your own
Preheat oven to 350 degrees F. Use a knife to carefully cut a lid in the top of your pumpkin(s) (usually in a circle around the stem). Use a large spoon to scoop out seeds. Scrape until inside is clean and free of loose pumpkin. Rub the insides and outside of the pumpkin(s) with oil and salt lightly. Place hollow pumpkin(s) on cookie sheet. Bake for about an hour, or until soft.
Meanwhile, cook the soup of your choice on the stove. We like hearty soups with beans, ground meat, onions, etc. to make a flavorful chili-like soup. Creamy soups work great too!
Pour prepared soup into baked pumpkins and serve. Be careful, it's hot!
Baked Pumpkin Seeds
Pumpkin seeds
Salt
Oil
Preheat oven to 400 degrees F. Pick seeds out of the stringy pumpkin core. Rinse seeds. Spread seeds on a cookie sheet and spray or brush lightly with oil (olive, vegetable or canola is fine). Salt to taste. Bake for 10 to 20 minutes or until brown. Enjoy!

Food Processor





Food Processor

The food processor may be a cook's best friend. This tool has so many uses it covers meal preparation for each time of the day: breakfast, lunch, snack, and dinner. MIX! decided to highlight the food processor because this gadget can cut down meal preparation time, and that's just what every college student wants.

Use your food processor this winter for pureeing soups and sauces. You can have homemade spaghetti sauce in no time. Snacks are vital to the survival of the student, so pull out your food processor and make some delicious salsa or chip dip. Food processors usually come with multiple blades for different cuts. So try one of the blades for slicing or dicing vegetables for a side dish, salad, or topping. Or you can try the shredding blade for shredding cheese. You'll love how quickly it gets the job done!

You can find a plethora of food processor recipes for each meal of the day and even more complicated things like bread or pie crust. In all cases, a food processor speeds up the preparation process and helps contain the mess.

Mini Pinatas


 
Supplies:
  • A mixture of 1 cup flour, 1 cup water and 1 teaspoon salt OR Mod Podge with a little water mixed in
  • Balloons
  • Strips of newspaper
  • Tissue paper
  • Paintbrush
  • String
Directions:
  • Blow up a balloon to the size you'd like your piñata to be.
  • Dip strips of paper into either the flour mixture or the Mod Podge mixture.  Remove most of the mixture before placing the strip on the balloon. Continue overlapping paper on the balloon until the entire surface is covered. Leave a small space at the top of the piñata for removing the balloon. Let it dry completely. Repeat. If you want a thick, sturdy piñata, do 4-5 layers. If you're just using your piñata for decoration or as a party favor, do 2-3 layers.
  • When completely dry, pop the balloon and remove it.
  • Decorate your piñatas by layering tissue paper or painting a face.
  • Use your piñatas to celebrate Cinco de Mayo or as party favors filled with candy, treats, or notes.

Reuben Sandwich

Lunch of the MonthWhere: The Blue Line Deli & Market

What: Reuben Sandwich

Price: Whole - $5.99, Half - $3.99

Includes:
Thinly sliced corned beef, sauerkraut, and Blue Line special sauce on German rye swirl bread.
Take a stroll through New York City and grab a fresh deli sandwich at the Blue Line Deli. October is Reuben Sandwich month; a perfect reason to enjoy a delicious sandwich.

The German rye swirl bread goes perfectly with the zip of the sauerkraut along with tasty corned beef. Blue Line's special sauce is drizzled over the meat to top it off.

If you're in a hurry, you can take it with you, or you can stay and eat in the Blue Line's relaxing seating area. Stop by the Tanner building's Blue Line Deli for a tasty, filling meal on the go.

*PRICES ARE SUBJECT TO CHANGE

Spices

by Kiku Reidhead


Fall recipes utilize lots of spices - packing dishes full of flavor, but making it difficult for the beginner chef. We know that cooking doesn't have to be difficult and want to teach you some tricks about fall spices. Once you know what flavors certain spices add or enhance in a dish, you can tweak a favorite recipe to make it your own or even create your own recipe from scratch.

Here is a guide we put together to help you learn more about what you are working with. Use these hints to help you be a true master in the kitchen.

Allspice: The name originates from its smell resembling a combination of spices, namely cloves, cinnamon and nutmeg. Because of its similarity to these common spices, it can be used as a substitute for them in most recipes.
Used in breads, cakes, cookies and fruit sauce recipes.

Anise: Before it is powdered, it looks like a star. Anise is actually what gives black licorice its flavor. It is used for soups, sauces and cookies.

Cinnamon: In both stick and powdered form. It gives a warm, sweet flavor. Used to flavor baked goods and drinks like apple cider.

Cloves: Whole cloves are used in seasoning holiday meats like Christmas Ham. Its powdered form is used in baking, desserts, soups, stews, meats and can be blended with other spices. Cloves are potent so a little goes a long way.

Ginger: This spice is actually commonly found in both fresh and dry forms. You can find the fresh root in the produce section of your grocery store. This can then be grated or sliced and added to meat dishes for lots of extra flavor. Or, you can buy it in the dry, powdered form in your spice isle. This is added to baking dishes like ginger cookies, pumpkin pie and many other holiday dishes.

Mint:  Can lighten and freshen any dish including fruit salads. Used best in its fresh leaf form; chop and add to salads, vegetable dishes or use as a garnish.

Nutmeg: Just like cloves, a little of this spice can go a long way. It is used in baking, and gives a warm, nutty flavor. Can also be added to white sauces and potatoes.

Sage: Sage is actually part of the mint family. It is used most commonly in its ground form and in small portions due to its strong flavor. It is a great spice for flavoring meats. During the holidays try it in your turkey recipe.

Thyme: Used in both its ground and whole forms. A Mediterranean spice that releases flavor gradually while it cooks. This means, if you want to taste the thyme, add it early in the cooking process. Ground thyme is good for soups, stews or gravies. Whole thyme is commonly used in roast turkey or chicken recipes.

Cleaning with Vinegar


by Kiku Reidhead

Vinegar is a common household ingredient that is also a powerful cleaning tool. We have compiled some great ideas for making cleaning easier and cheaper too!

Create your own cleanser for the following household chores: (all of the following use distilled white vinegar)

Countertops: Vinegar works well as a cleaner, stain remover and germ killer so it's perfect for cleaning countertops. Use a rag soaked in vinegar to wipe counters. If you have tough stains, make a paste with 4:1 ratio baking soda to liquid soap. Add enough vinegar to make a creamy substance for scrubbing. Scrub, then wipe residue with water.

Lime buildup: Make a paste with 2 tablespoons of salt and 1 teaspoon of vinegar. Scrub. Rinse with water.

Garbage disposal: To get rid of garbage disposal stink, pour 1/2 cup baking soda and 1/2 cup vinegar into the disposal. Let sit for several minutes. Run water and turn on the disposal for several seconds. If you need to clean the disposal, do the same, but put ice cubes in the disposal before you run it.

Microwave: Use a rag soaked in vinegar to wipe off tough grease and to get rid of stains and odor.

Shower mildew and grime: Simply use a rag or sponge soaked in vinegar when cleaning up mildew and grime in the shower. Rinse with water.

Unclog shower drains: Pour about 1/4 cup baking soda into the clogged drain. Pour about 1 cup vinegar over the baking soda into the drain. Use a lid or the bottom of the cup to cover the drain in order to force the fizz to go downwards into the drain. Wait 15 minutes, then pour a gallon of hot water down the drain. Repeat if necessary.

Toliet: Let about 3 cups of vinegar sit in the toilet bowl for about 30 minutes to get rid of odors. Or pour in at least 1 cup before scrubbing to give the toilet some shine.

New Cornbread and Honey Butter

New Cornbread and Honey Butter
by: Fernanda Dutra
New Cornbread
INGREDIENTS:
2          EGGS
1 cup    SOUR CREAM
6 Tbsp  MELTED BUTTER
1/4       CUP MILK
1/2      
CUP ALL PURPOSE FLOUR
1.25     CUP YELLOW CORNMEAL
1.5       TEASPOON BAKING POWDER
1/2       TEASPOON SALT
3/4       TEASPOON BAKING SODA
4 Tbsp  SUGAR
1 cup    CORN KERNELS
1 cup    CONDENSED MILK


DIRECTIONS:
Whisk eggs with sour cream and melted butter. In a bowl combine flour, cornmeal, baking powder, salt, baking soda, sugar.
Stir the first mixture into the dry ingredients just until blended.
Fold in corn kernels (lightly puree in the blender) and the condensed milk.
Put the batter into a ½ sheet pan or muffin pan; bake 400F for 15-20.


Honey Butter
Yield 8 servings.

INGREDIENTS:
3/4 cup butter, room temperature
1/4 cup honey

DIRECTIONS:
In a small bowl whip butter and honey until smooth.

Aug 1, 2010


Etched Glass
Supplies:
  • Glass container, bottle, or picture frame. Anything glass will work.
  • Glass etching cream
  • Plastic gloves
  • Paintbrush
  • Masking or Painter's tape
  • Stencils or stickers
Directions:
  1. Clean glass with a glass cleaner. Make sure the surface you're working on is clean.
  2. Determine the design: if you want white letters, you'll need to use stencils. For clear letters with a white background, use stickers.  Wherever you use the etching cream the glass will turn white. Use tape to make boxes or other designs.
  3. Put on plastic gloves before opening the cream. Do not allow the cream to touch your skin. Using a paintbrush, brush a heavy layer of etching cream over the area you want to be white. 
  4. Following the directions on the etching cream bottle, allow the cream to sit for the length of time required.  We let ours sit for 10-15 minutes. 
  5. Gently wash the cream off with warm water.
  6. For an even whiter surface, repeat steps 2-5.

Jul 1, 2010

by Kiku Reidhead


July and August are the hottest months of the year in Provo, so find fun ways keep cool. There are plenty of places to escape the heat within an easy 15-minute drive of BYU campus.  Take a trip out to Utah Lake and go for a swim. Or, rent a kayak or raft from BYU's Outdoors Unlimited and drift down the Provo River. If you'd rather stay in town, Seven Peaks Water Park or Orem's Scera Park Pool are good options. Before you head out for your activity, spend some time making delicious and refreshing fruit sorbet together. It will take about 3 to 4 hours for the sorbet to completely freeze, so stick it in the freezer while you're out and then come back to enjoy it! There are many different kinds of fruit in season during the summer, so let those creative juices flow and design a flavor all your own.

Homemade Fruit Sorbet
6 Servings

Simple Syrup:
2/3 cup white granulated sugar
2/3 cup water

Boil water. Add sugar and stir until sugar is completely dissolved. Chill while preparing fruit puree.

Fruit Puree:
4 cups prepared* fresh or frozen fruit
juice of half of a small lemon

Place prepared fruit and lemon juice in a blender or food processor. Blend until smooth. Add cooled simple syrup and blend until combined. Use an electric ice cream maker and follow manufacturer's instructions, or just pour into an 8x9 pan, cover with plastic wrap, and place in freezer. Pull sorbet out of the freezer a few minutes before serving to partially thaw. Serve and enjoy.

*If using fruit with a skin like peaches, apples, mangoes, etc. peel and slice before blending for the best texture and flavor. If using frozen fruit, let thaw before using.

Fruit combination suggestions:
Apricot and mango
Strawberry and banana
Pineapple and banana
Strawberry and mango
Raspberry and peach Also, try Chef John's Strawberry Sorbet recipe

Envelope Book


Envelope Book
Supplies:
  • Envelopes of the same size, preferably cardstock or similar material
  • Awl
  • Waxed thread
  • Large needle
  • Decorating materials
Directions:
  • Stack as many envelopes as you'd like (we used six), but save one envelope to use as a template. Make sure the envelope flap opens to the right.
  • Binding instructions: With an extra envelope of the same size, create a template. Measure equal distances from both the bottom and side of each corner on the left side of the envelope.  We did a half-inch and made a mark. Draw a straight line connecting the top and bottom of your envelope.  At this point you have a choice to make. The number of holes on the side of your envelope is up to you; we did two more so that we'd have four large stitches. Draw marks for these holes on your template, making sure they are equal distance from the two edges of the envelope. Place your template over your stack of envelopes, aligning all the edges.  Using an awl, punch each hole through the entire stack.
  • Cut a piece of thread four times the height of the envelopes. Thread your needle and go through the lowest hole, entering in the front of the book. Pull through until there is about two inches of thread at the tail. Thread around the tail and then go through the bottom hole (entering in the front) again.  Wrapping around the left side of the envelope, go through the bottom hole one more time.  You should have two threads forming a right angle. Move to the second hole, going through the back. Coming out the front, wrap around the left side of the envelope, or the spine.  Then, on the third hole, you'll thread from front to back, wrapping around the spine. Continue doing this through each of your holes.  For the final hole, you'll go around the spine and then also around the end of the book. After you have the two threads creating a right angle, remove your needle and tie a square knot directly over the last hole.  Cut the thread close to this knot and use your need to tuck the knot and ends into the hole. (If you need illustrations of the binding process, just Google "Japanese stab binding").
  • Once you've completed your binding, decorate and fill with coupons, recipes, lists, cards, or anything you'd like.

Grocery Bag



Grocery Bag

Say "no" to plastic with a homemade shopping bag. Made from an old t-shirt, this bag is the ultimate green alternative.
Supplies:

T-shirt
Sewing Machine (or needle and thread)
Scissors

Directions:
  1. Turn t-shirt inside out. Pin along the bottom hem.
  2. Using a sewing machine, secure the bottom with a tight, sturdy stitch. If you don't have a sewing machine, be sure to go over your stitches a couple times to make sure the bag is sturdy enough for groceries. Remove pins after sewing.
  3. Keeping the shirt inside out, fold in half with the two sides of the shirt coming together. The neckline should be lined up with itself. Using scissors, cut about 1-2 inches from the collar, creating an even opening at the top of your bag (and one that's big enough to fit groceries).
  4. Cut each sleeve off.
  5. Turn right side out and you have your bag!

Curry Bowl

 
Lunch of the MonthWhere: Teriyaki Stix

What: Curry Bowl

Price: $4.49

Includes:
Potatoes, carrots, onions and chicken in curry sauce over white rice.

The Cougareat offers an array of choices to please your taste buds so don't settle on the same lunch everyday. Be adventurous and try a Japanese favorite - curry. It's a spin on American stew, with big chunks of vegetables, only with more flavor and more spice. Starting September 13 and until October 2, you can enjoy your curry for $1 off the regular price. A curry bowl is a compact, no mess, delicious way to keep you going through a whole day of classes.

*PRICES ARE SUBJECT TO CHANGE

Spicy Chipotle Burger

Lunch of the Month 
Where: 9th Street Grill - Creamery on Ninth East

What: Spicy Chipotle Burger

Price: $2.99

Includes:
Homemade bun, hamburger patty, spicy pepper jack cheese, spicy chipotle sauce, lettuce and tomato.

This 9th Street Grill monthly special is available only during the month of August. It's a burger that's perfect for summer with traditional grilled flavor plus a little added flare. Turn up the heat and mix things up with this spicy burger. You'll love all the flavor packed in one burger and only have a month to try it - so stop by the Creamery on Ninth East. Don't forget to add some fries on the side or try this
month's ice cream special, the Grasshopper Sundae,
for dessert.

*PRICES ARE SUBJECT TO CHANGE

Poblano Fresco Sandwich

Lunch of the MonthWhere: Musem of Art Café

What: Poblano Fresco Sandwich

Price:  $5.99 - whole, $7.59 - half sandwich & salad

Includes: Roast turkey, sliced Poblano pepper, green leaf lettuce, avocado and tomato on cheddar white bread with a roasted red pepper spread.

Wake up your taste buds with a bit of Mexican flavor. This classic turkey sandwich is adorned with two kinds of peppers to give it some spice but not make it spicy. It is sandwiched between slices of delicious white bread with a hint of cheddar cheese baked right in. Drop on by the Museum of Art Café for a break from your summer classes. This lunch is sure to keep your taste buds excited and wanting more.

The café also includes many choices for side dishes or dessert, so come hungry!

*PRICES ARE SUBJECT TO CHANGE

Cheesecake

Cheesecake
by: Fernanda Dutra


Ingredients:
Cream Cheese Plain Bulk - 2.5 lb
3 Eggs
Powdered Sugar - 3 cups
Pure Vanilla Madagascar Extract - 2 tsp
Sour Cream - 1.5 cups
Graham Cracker Crumbs - 1 cup
Butter - Solid Unsalted 1/2 cup


Instructions:
1. Cream the cheese until smooth, a couple of minutes
2. Add sugar and vanilla and mix until totally smooth
3. Add sour cream, mix until incorporated and smooth.
4. Add eggs slowly, mix until incorporated
5. Prepare cheesecake pan by melting butter and adding the graham crackers press into the bottom of the pan
6. Bake at 325 degrees in water bath for approximately 30 minutes or until done.
7. Place in the freezer. On the next day, remove from pan.
This is a basic plain Cheesecake recipe. To make Rocky Road add 1 cup Sifted Cocoa Powder, 1/2 cup of mini marshmallows and 1/2 cup walnuts.

Chili-Lime Flank Steak with Cherry Tomato Salsa and Chili-Lime Butter

Chili-Lime Flank Steak with Cherry Tomato Salsa and Chili-Lime Butter
by: Adam Jones


Fennel-Paprika Spice Rub
Yield: 3.5 Tbsp

2 tsp        Dark brown sugar
2 tsp        Crushed or chopped fennel seeds
1.5 tsp     Sweet paprika
1.5 tsp     Garlic powder
1.5 tsp     Freshly ground black pepper
1 tsp        Kosher salt
In a small bowl, mix the brown sugar, fennel seeds, paprika, garlic powder, pepper, and salt.

Cherry-Tomato Salsa with Caper & Green Olives
Yield: 2.5 cups

2 cups   Cherry (or grape) tomatoes, quartered
1/2ea    Small red onion, diced (about ½ cup)
1/4 cup  Pimento-stuffed green olives, coarsely chopped
2 Tbsp   Capers, drained
2 Tbsp   Fresh basil, torn
1 ea       Garlic clove, minced
1 Tbsp   Extra-virgin olive oil
2 tsp      Fresh lemon juice; more to taste
1/2 tsp   Lemon zest, finely grated
1/4 tsp   Kosher salt
1/4 tsp   Freshly ground black pepper
In a medium bowl, combine the tomatoes, onion, olives, capers, basil, garlic, olive oil, lemon juice, lemon zest, and 1\4 teaspoon each kosher salt and pepper. Let stand while the meat grills. Before serving, adjust the lemon juice, salt, and pepper to taste.

Chili-Lime Flank Steak
3 lb       Flank steak, raw
1 ea      Lime, zested and juiced
1\2 tsp  Freshly ground black pepper
1\2 tsp  Crushed red pepper flakes
2 tsp     Chipotle peppers in adobo sauce, chopped
1 ea      Garlic clove, minced
2 Tbsp   Olive oil
1 tsp     Kosher salt

In a small bowl, combine the lime, pepper, red peppers flakes, chipotle, garlic, olive oil, and salt. Rub onto the flank steak. Marinate overnight. Grill for about 7 minutes on each side. Serve with chipotle-lime butter (see below for recipe).

Chipotle-Lime Butter
Yield : 4 T
4 oz    Butter
1 tsp   Chipotle peppers in adobo sauce, chopped small
Salt, to taste
Soften butter. Mix with chipotle and salt.

Cougareat Take-out

Forever eliminate waiting in line.
If you've ever walked through campus between 12-2pm during the summer, you've seen students sprawled over any patch of green, eating out of various bags, boxes, and bowls. The luxury of summer classes is dining outside in the beautiful weather. But if you are in the middle of a group study session on the lawn in front of the Maeser Building and your stomach rumbles, you may not want to leave your green carpet to walk to the Wilkinson Student Center. This is when you dial (801) 422-4134 and order a meal-for you and your friends!-from the Cougareat Take-out. If your order is over $25, they have free delivery for anywhere on campus. Don't worry if your group consists of several picky eaters; you can mix and match your order from any Cougareat restaurant. John can order a Subway sandwich while Judith can choose a wrap from L&T Produce.

If you're flying solo, but flying in a rush, you can call ahead and order your meal for pick-up.  Instead of waiting in a line or going to the restaurant you hate just because they have a small line, have your favorite meal waiting for you as you rush through the Wilkinson Center on your way to the testing center from the Jesse Knight Building. If you plan well, you'll never have to wait in line again. Except, of course, at the Testing Center.

Cougareat Takeout
(801) 422-4134
Monday-Friday 8am - 5 pm
http://dining.byu.edu/cougareat/takeout.html

Selecting Produce

Buy in season to enjoy the best of Utah produce.
The following are a few of the vegetables and fruits that will be in season in Utah this summer. When choosing produce, you generally want to look for vegetables or fruits with smooth, shiny skin. The growing season is flexible so always keep a look-out for fresh produce. Here are some you can expect:

July

Blueberries: Look for berries that follow the name: blue, not red or green. Blueberries should be firm and dry, not mushy. However, a slight white sheen is natural.

Strawberries: Ripe strawberries will have two colors: red and green. Pick firm, red berries with fresh green tops.

Beets: A beet should be firm and have fresh stems. Avoid beets with hairy taproots or wilted leaves.

Cabbage: Weigh a cabbage head in your hands - a ripe cabbage should feel heavy for its size.

Carrots: Choose carrots with firm, smooth, bright orange skin.

Corn: Look for bright green husks with moist silk. It's also good to be safe and pull back the husk a little to make sure the kernels aren't dried out.

Cucumbers: Look for cucumbers that are completely green, without any yellow skin. They should be firm to the touch.

Lettuce: Steer clear of slimy or wilted lettuce leaves. The leaves should be fresh and crisp. Just envision a perfect salad and choose a head of lettuce that matches.


August

Apples: Look for richly colored apples (dark reds and greens). When you hold the apple in your hands, it should be heavy for its size and have taut, shiny skin.

Apricots: Ripe apricots should be slightly soft, but not mushy. When you smell around the stem, it should have a fragrant citrus smell.

Eggplant: When choosing an eggplant, lightly press your finger into the skin. If it gives a little but bounces back, the eggplant should be ripe. Also look for smooth, shiny skin. With regards to taste, smaller eggplants tend to be less bitter.

Peppers: Look for brightly colored peppers with smooth skin. They should also feel slightly heavy for their size.

Summer Squash: Choose a firm squash without any soft spots. The skin of the squash should be smooth and taut.

Tomatoes: Use your nose with tomatoes. Smell the stem end and choose tomatoes that have a fragrant, somewhat earthy smell. The skin should also be smooth and unwrinkled.

BBQ Tips

by Kiku Reidhead

Summer is simply the best time for barbecues. This is especially the case in Provo where barbecue grills are available in city parks and at on-campus housing at BYU. If you are a Wyview Park or Heritage Halls resident, call your central office for details. Remember that regardless of where you grill and how many you grill for, you can turn your barbecue into a party. So grab your apron and grill and turn up the heat.
We want you to know that just a few tweaks can turn a typical barbecue into something more than plain hot dogs and hamburgers. We will give you some basic barbecuing tips along with a few ways to spice up your barbecue menu.

Basic Grilling Tips:
  • There are two standard types of barbecue grills: gas and charcoal. Both need adequate warming time before you start grilling. Plan to light the coals or gas at least 15 minutes before you start cooking.
  • Meat and vegetables will cook best if they are at room temperature before hitting the grill. Be careful though not to leave meats unrefrigerated for longer than 30 minutes.
  • You'll want to either brush the grill or your meats and vegetables with oil before you barbecue them to prevent sticking.
  • Chicken and seafood are best browned over hot heat and then cooked thoroughly over medium heat. Pork and beef, on the other hand, should be cooked over hot heat.
  • To check the temperature of your barbecue: medium coal heat can be detected if you can hold your hand 4 inches above the coals for about 6 to 8 seconds. High coal heat is detected if you can only hold your hand over the coals for 2 to 3 seconds. Most gas grills will have a temperature gage on the lid. Use this gage to cook according to temperatures recommended in recipes or cookbooks for all meats. You can also check the temperature using the hand test. Then, adjust the gas levels accordingly.
  • Cook chicken until juices run clear.
  • Chicken will barbecue best if you buy it with the skin on; skin keeps the meat moist. If you don't want to eat it, remove the skin after grilling.
  • Wait to apply sauces that contain sugar until the last 20 to 30 minutes of grilling. This will keep the meats and sauces from burning.
Spicing Up Your Menu:
With just a little bit more added preparation time, your barbecue selection can be that much tastier and more tender. Here are a few of our favorite ways to spice up your typical barbecue menu.
  • Make a marinade. Marinades are a great way to infuse your meats with flavor. Add your own favorite spices and flavors to a marinade recipe from a cookbook or Internet site. Pick one with acid (like lemon juice), oil and spices. The acid will tenderize, the oil will keep meats moist and spices will add flavor. If you plan on using leftover marinade as a sauce, be sure to boil it before applying it to cooked meats.
  • Add to the top. A plain hamburger can be much more interesting with exciting toppings. For example, make your own guacamole out of mashed avocado mixed with diced tomato and onion, garlic, and some salt.
  • Stuff it. All kinds of meat can be stuffed with cheeses, spices, vegetables and more. Try Chef John's Stuffed Burgers recipe or create something similar with your favorite cheese.
  • Prepare fresh side dishes. Barbecues are not complete without all of the side dishes that accompany the main event. Pick from the in-season fruits and vegetables that are available during the summer. You can read the Fresh Produce article in this month's features for tips on how to pick what's good.
Try a new recipe. Try some of Chef John's recipes for fantastic and flavorful dishes! Pick from Grilled Fish Tacos, Tuscan Style Steak, Honey Barbecued Chicken and Grilled Salmon with Fresh Corn and Black Bean Salsa.

Jun 1, 2010

Creamery Ice Cream


Celebrate National Ice Cream Month in July.
National Ice Cream Month was created in 1984 by President Reagan and has been celebrated by Americans ever since. With world famous ice cream produced right on campus by the BYU Creamery, Provo is a top-notch location for celebrating all month long.

The Creamery started producing milk for the BYU campus in 1949 and quickly added other dairy products, such as cheese and ice cream. Originally, Creamery ice cream sold for 19 cents a quart. Today, a half-gallon of vanilla ice cream sells for $3.99.

The Creamery on Ninth is recognized as the first ever full-service grocery store on a college campus. At the 9th Street Grill, located inside the Creamery on Ninth, you can choose from a number of ice creams and grill items. With everything from classic cones to monthly sundae specials created by the employees, your options are a wide array of personal cones to dishes big enough for two.

Made with 2 to 4 percent more butterfat than other brands (with nothing under 12 percent butter fat), Creamery ice cream is a smooth, creamy favorite of students, faculty and the community. In 2006, the Creamery on Ninth was awarded the "Good Neighbor Award" by the Provo Neighborhood Program because of its contributions to the quality of life in Provo. Improve the quality of your own life and share the joy of National Ice Cream Month with friends at the Creamery this July.

BYU Creamery On Ninth
1209 North 900 East
Provo, Utah 84602
(801) 422-CONE

Grill Hours:
Monday - Friday: 11am - 9pm

Fountain Hours:
Monday - Thursday: 11am - 11pm
Friday - Saturday: 11am - midnight

Fall/Winter Store Hours:
Monday - Thursday: 7am - 11pm
Friday - Saturday: 7am - midnight

Great Outdoors Month

June is a Great Outdoors Month, and few places can compete with Provo's great outdoors. If you have the skills, introduce your date to some of the wilder aspects of Utah Valley. Hike through a canyon or rock climb in Rock Canyon. However, don't attempt anything too dangerous without experience. The great outdoors can be explored with much less risk. Pack a picnic lunch and rent a tandem bike from Pacific Tandem in Provo. Once on your bicycle built for two, choose your destination: take the Provo River Trail to Utah Lake or head up Provo Canyon to Vivian Park.
Here are two options for lunch:

Roast Beef and Peppadew Pepper Sandwich

Makes 2 Sandwiches

1/3 cup crumbled Blue cheese
1 tablespoon mayonnaise
4 slices sourdough bread
1/4 lb. thin-sliced roast beef
3 tablespoons sliced marinated Peppadew peppers (sweet piquanté peppers)
1/2 cup baby spinach leaves
Salt and pepper to taste
Mash cheese and mayonnaise together in a small bowl until almost smooth. Spread mixture onto one side of each slice of bread. Top two of the slices with beef, Peppadew peppers, spinach, and salt and pepper. Arrange remaining two slices on top to make sandwiches.
Chicken and Rice Wraps
Makes 2 Wraps

1 cup brown rices
1 cup sliced cucumber
1 cup Julienne carrots
1 cooked chicken breast
Peanut Sauce, to taste
1 cup shredded cabbage
2 sandwich wraps
Slice chicken breast into thin slices. In each wrap, add half of all the ingredients. Gently mix in peanut sauce, fold in the ends and wrap tightly.
Freeze lemonade in bottles for a cool, refreshing drink but be sure to also pack plenty of water to avoid dehydration.

Dough Scraper



Dough Scraper

This is an affordable little kitchen tool that you won't regret having around - especially during the holidays. You know the little bits of pie crust that get stuck to the counter? Or the awkwardly-shaped edges of your rolled-out cookie dough or crust? This tool can solve your kitchen woes - it is great for shaping, cutting, scraping, cleaning, mixing and more.

Dough scrapers can be made of many different types of materials: stainless steel, metal, plastic or wood. You should use whichever tool best suites you, of course depending on how heavy duty your work is in the kitchen.

No matter the material, you can do countless things with your dough scraper. While mixing up your batch of dough, you can avoid sticky fingers by using a flexible dough scraper like the one pictured here. If you have a more sturdy one, you can pull out a batch of freshly-made pie crust and slice it into even sections by pushing straight down and pulling up.  You can also easily clean up the counter by swiping bits of sticky dough into the garbage can; you can get the really tough stuff off with a little more pressure. The plastic version also works great in the sink while cleaning pots and pans with really stubborn food stuck to the bottom or sides.

Southwest Salad

 
Lunch of the MonthWhere: L&T Salad & Soup

What: Southwest Salad

Price: Full Salad - $5.29, Half Salad - $3.99, Wrap - $5.29

Includes: Lettuce with grilled chicken, cucumbers, tomatoes, cheddar cheese, salsa, ranch or sour cream.

A salad is a great meal during the heat of summer, and the Southwest Salad from L&T Soup & Salad, located in the Cougareat, is not only a great salad choice but it's also our favorite meal on campus. It's a simple salad with the perfect blend of flavors. Crisp lettuce and cucumbers provide a fresh taste that is enhanced by the creamy blend of salsa and ranch.

If you need more than a salad for your meal, try the half salad with a cup of soup or make it a wrap to add carbohydrates to your meal.

Grilled Salmon

Lunch of the MonthWhere: Legends Grille
What: Grilled Salmon
Price: $8.99
Includes:
Grilled salmon fillet with your choice of side items.

This Lunch of the Month returns to Legends' Grille, the dining place of athletes and academics. Although known for its burgers, Legends Grille also offers a delicious salmon fillet, grilled fresh when you order. A high protein dish packed with Omega-3 fatty acids and Vitamin D, Legends' salmon is your healthy choice for lunch or dinner.  Complete your meal with a side: choose from Legends' wide array of hot and cold sides, such as green beans, side salad, mixed fruit, baked beans, macaroni salad and several others.

*PRICES ARE SUBJECT TO CHANGE

Eggplant

by Ellen Wilson


How to Cook with Eggplant
I would assume that when most people hear "eggplant," they immediately think of Eggplant Parmesan.  Or just think "yuck!" MIX! is here to offer some tasty alternatives to cooking eggplant beyond the heavily-breaded Eggplant Parmesan. Since eggplants are currently in season, you can find them at your local Farmers' Market or grocery store.

When choosing an eggplant, look for a smaller eggplant with a shallow and round indentation on the bottom. Smaller eggplants tend to have fewer seeds and are less bitter. The skin should also be shiny and firm; when you press it with your finger, it should give a little before bouncing back.  Avoid eggplants that have soft spots or are starting to brown.  An eggplant should be used within the first few days because they become bitter with age.

For most recipes, you'll be slicing the eggplant. Cut off the top and bottom and discard. After you've cut the eggplant into slices or disks, place it in a colander and sprinkle salt over the pieces. Let it sit for a half an hour to drain some of the bitter juices out of the pieces. Rinse and then dry before beginning to prepare the eggplant according to your recipe.

If you can't break from the norm, at least break from the standard breaded Eggplant Parmesan and eliminate the breading. Enjoy the flavor eggplant soaks up from the marinara sauce. Top with fresh mozzarella and fresh herbs, if available.  Or if you're feeling adventurous, try your hand at making the famous French dish, Ratatouille.
For other easy dishes, the best way to start is to roast the eggplant slices on the grill or under the broiler. Once roasted, you can use it atop pasta, pizza, or sandwiches.

Grill a few more vegetables and serve it with hummus on a bagel. You can also roast it whole, for recipes such as Baba Ganoush, an Arab dip served with pita bread. Pierce the skin several times with a fork and then roast on high under the broiler, or on the grill, for about 25-35 minutes. The skin should be black and the eggplant should shrivel.

When roasting a whole eggplant, you probably won't be using the skin. Most recipes will require scraping out the insides of the roasted eggplant.

Don't let the purple skin scare you. Add eggplant recipes to your repertoire and not only will you discover there's nothing to fear, but your mom will be so proud.

Korean BBQ Sandwich

Korean BBQ Sandwich

Serves 6
24 oz Thin-sliced NY strip
Marinate:
3 t. Brown sugar
3 t. Soy sauce
3 t. Water
2 t. Diced onion
2 tsp. Minced ginger
1 tsp. Minced garlic
1/2 tsp. Lemon
1 tsp. Chile paste


Combine Liquid and marinate overnight.  Place on grill until cooked to desired doneness and reserve for sandwich.


Sandwich:
6-6inch Baguettes
4 oz each sandwich with cooked Korean BBQ Beef
6 leaves green leaf lettuce
1/2 cup Diced green onion
5 t.  Franks sweet chili sauce or other variety
6 t. Mayonnaise
1 t. Toasted sesame seeds
1 cup Thin sliced Asian pickled fresh Cucumbers


Spread Baguette with Mayonnaise and Sweet Chili sauce. Layer warm Korean BBQ, green onions and lettuce. Top with Asian cold marinated cucumbers and toasted sesame seeds.  The sandwich is best eaten with a warm toasted bun.

May 3, 2010

BYU Games Center

by Ellen Wilson

Bowling, Arcade, Pool
BYU's top location for fun and games.

Where's a fun place on campus where you can escape your books and just relax? Only the Games Center, located on the first floor of the BYU Wilkinson Student Center.



The Games Center is more than just a bowling alley.  Arcade games, such as Ms. Pacman, Pump-It-Up Dance, Pinball, Air Hockey, and Skeeball, are available to play.  If you're an arcade champ, play the arcade to win tickets for prizes.  Or play billiards on the tables just outside of the Games Center.  Just bring your BYU ID to the front desk to check out pool sticks and balls.

The Games Center hosts events like 80's Night, Rivalry Week, and Cosmic Bowling.  Cosmic Bowling is held weekly on Friday and Saturday nights after 9 pm.  Or if you have anything to celebrate, host your own party at the Games Center. Schedule your Family Home Evening activity, birthday party or Christmas work party.



Food is available from Orville & Wilbur's snack bar.  They offer meals or snack options such as buffalo wings, chicken sandwiches, hot dogs, nachos and fries.
The Games Center offers one free game of bowling and shoes per student per year.  Just bring in your BYU id sometime Monday - Friday 10:00 am - 6:00 pm.

Hours:
Monday - Thursday  10:00 am - 11:00 pm
Friday 10:00 am - midnight
Saturday 10:00 am - 11:30 pm
For more information on scheduling family night activities, birthday parties, or any other gathering, visit http://gamescenter.byu.edu/.

Camping Recipes

by Ellen Wilson

Ditch the Hot Dogs
Recipes for cooking over the fire.
Hello to bonfires and camping trips - it's summertime! Before rubbing two sticks together, remember to always check drought conditions when building fires in the summer. Campfires are typically allowed in county parks in Utah County but always check online or with a park ranger to confirm that it's safe to build a fire.

Of course s'mores are on the list of campfire treats, but MIX! also has suggestions for a full day of camping meals:

Breakfast: Omelet in a Bag
Boil a pot of water over the fire. In sturdy Ziploc bags, mix eggs, cheese, and other omelet ingredients, such as broccoli, onions, peppers, ham, or bacon. Seal and place bags in boiling water until the eggs are cooked.

Lunch: Pizza Bagel
With a two-pronged camp fork (or very sharp sticks), pierce half of a bagel. Smear pizza sauce on top and cover with pepperoni, shredded cheese, and other pizza toppings.  Warm over the fire until cheese has melted.

Dinner: Foil Fajitas
On a piece of aluminum foil, place pre-cooked chicken, bell peppers, onions, and fajita seasoning. Fold and seal the aluminum to create a little pouch. Place the pouch on the coals until heated. Serve the fajitas on tortillas with salsa.
As a side dish, wrap frozen corn on the cob in aluminum foil with some butter and place in coals until cooked, around 5-10 minutes.

Dessert: Baked Apples and Banana Boats
Baked Apples: Core out the top half of an apple. Fill with brown sugar. Place pat of butter on top of sugar and wrap in foil. Place in the coals - be sure to keep the butter side up - for about fifteen minutes.

Banana Boats: Leaving the peel on, cut a long triangle from the top to bottom of the banana, making a little trough. Fill this trough with chocolate chips and mini marshmallows. Replace the banana piece you cut out and then cover with the peel and wrap tightly in aluminum foil. Place in the coals for a few minutes, until warm and gooey.

Go Veggie


by Ellen Wilson

Meatless Meals
Some vegetarian options both on and off-campus.
Eating little or no meat is not just for vegetarians. Meat production is very resource intensive so regularly cutting back on your meat intake is also good for the environment.

For vegetarians or those who would like to avoid eating too much meat, there are still plenty of great sources of protein found in other foods. Here are some on-campus meals and off-campus recipes to try:

On-Campus

Cougareat: Taco Bell, Tomassitos, L&T Produce, Teriyaki Stix, Freschetta, and Subway all have vegetarian options.

Our favorites are:
• Tomassito's Pasta with Broccoli and Alfredo
• Subway's Veggie Delite with Avocado
• Taco Bell's Bean Burrito
• Teriyaki Stix's Chow Mein Bowl
• Freschetta's Garden Delight Personal Pizza
• Scoreboard's Grilled Cheese Combo with Fries
• L&T's Southwest wrap (substitute green peppers and more tomatoes for the chicken)
Legends: Legends' vegetarian offerings include salad entrées, pasta with Alfredo or marinara sauce, grilled salmon and personalized pizzas. Create your own or try their Vegetable Hearth Baked Pizza with tomatoes, bell peppers, onions, pineapples, olives, and mushrooms.

MOA Café: Explore the MOA's rotating menu on their website. Vegetarian dishes include the Santa Fe Vegetable Wrap, Spinach Apple Craisin Salad, Greek Salad, Taco Salad, and Oriental Salad. Our favorite item on the regular menu is the Grilled Vegetable Foccacia sandwich.

Blue Line: Blue Line's weekly menu is available online. Meatless options include the Quesadilla bar, Baked Potato bar, Tuna Melt, Pasta Bar, Cheese Ravioli, and their Creamy Vegetable Lasagna.
Off-Campus

Here are some of the vegetarian recipes we've featured on MIX!:
  • Minted Tabouli
  • Mushroom, Tomato and Gruyère Cheese Breakfast Strata
  • Pumpkin Soup
  • Hazelnut and Lentil Soup (Use vegetable stock instead of chicken stock)
  • Orzo, Peas, and Pesto Salad
  • Loaded Nachos
  • Tortilla Soup (Use vegetable stock instead of chicken stock)
  • Toasted Veggie Bagel Sandwich
  • French Bread Pizza
  • Pesto Ravioli
  • Veggie Burritos

All Natural


by Ellen Wilson

Green Cleaning
Clean your kitchen with natural cleaning products.

Instead of pulling out a bottle of bleach for cleaning the counters, try a natural solution. Besides being non-toxic, lemons, vinegar and other items work just as well as cleaning products without any hazardous materials. Here are a few options for cleaning naturally:

Lemons: With their high acidity, lemons are a great cleaning resource. For counter tops, cut a lemon in half and dip it in baking soda. Scrub away and then wipe the counter down with a wet sponge.  If you need to remove stains from a cutting board, wipe it with lemon juice and let it sit for twenty minutes. Rinse off and repeat if necessary.

If your Tupperware is stained red from pasta sauce, rub lemon juice on it and let it dry in a sunny place. After it's dry, wash with soap. Once you've used the juice for cleaning, cut the lemon rind up and grind it in the garbage disposal to eliminate bad odors.

Vinegar:
Disinfect the interior of your dishwasher by pouring 1/2 a cup of vinegar in the interior soap dispenser and run an empty cycle. Clean bathroom or kitchen drains by pouring vinegar down them, waiting for thirty minutes, and then flushing with cold water. If your kitchen floor is a mess, clean it with a mixture of 1/4 cup vinegar and warm water.

Baking Soda: Use baking soda to keep away unpleasant odors in the fridge or in your garbage can. Sprinkle baking soda on the bottom of your garbage pail before you but a new bag in. You can also use if for cleaning the burners on your stovetop. Soak them in a large bowl of warm water mixed with 1/2 cup baking soda for a half an hour.

Cornstarch: For grease spills on carpets, cover the spot with cornstarch and let it sit for fifteen to thirty minutes before vacuuming.

Salt: If you have any seriously greasy pots and pans, sprinkle salt over them to absorb the grease. Empty the salt before washing. Or if something bubbled over in the oven, pour salt over the spill and wipe it with a damp cloth after the oven has cooled.