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.