Not Your Average College Food

Rose Apple Tarts

No food is more American than apple pie. Once apple season hits, everyone scrambles to the store to buy Granny Smiths for their favorite dessert. I’m a big fan of apple pie and never thought that there would be a better apple dessert out there, until now.

First of all, these rose apple tarts are beautiful – one of the most artistic food creations I’ve ever made. Looking at pictures of them in the recipe, I was intimated because they seemed impossibly difficult to pull off. I gave it a try and it was surprisingly pretty simple – maybe even easier than making an apple pie since it only requires a few ingredients and no hassle of measuring and mixing!

The tarts were almost too pretty to eat…almost. My family and I thought they tasted a lot like apple pie since the apples were soft and cinnamony, the jam gave it some gooiness and the flaky pastry puff was just like pie crust. Definitely a great recipe if you are trying to impress friends or family!

ROSE APPLE TARTS

Ingredients
1 puff pastry sheet, thawed
2 red apples (the redder, the better!)
1/2 lemon (juice)
4 (2+2) tbsp water
3 tbsp apricot preserves
1 tbsp cinnamon (optional)
1 tbsp flour
powdered sugar (for sprinkling)

Directions

Preheat oven to 375 degrees F. Grease a muffin pan.

Cut apples in half, removing the seeds, and thinly cut into equal slices horizontally.

Combine apples with lemon juice and 2 tbsp water and microwave for 2 1/2 minutes to soften.

Mix apricot preserves with 2 tbsp water. Microwave for 30 seconds and mix to spread.

On a flat surface, sprinkle some flour and roll out pastry dough. Cut into 6 equal strips lengthwise.

Spread a little bit of the apricot preserve mixture onto each strip.

Place apples on the top half of the strip so that they overlap halfway. Fold the bottom of the pastry dough over the top.

Roll each strip from one end to the other and seal. Place into muffin pan.

Bake for 40-45 minutes until pastry is crisped.

Optional: Sprinkle powdered sugar on top.

 

Adapted from Cooking with Manuela

 

Cauliflower Mashed “Potatoes”

P1010256-1

In case you haven’t noticed by now, I’m constantly looking for clever ways to make foods healthier by using substitutions, for example, using Greek yogurt or avocado in desserts. So when I found out you could make mashed potatoes using a healthy vegetable, I was very intrigued. Mashed potatoes are the ultimate Thanksgiving comfort food. However, even though potatoes are a vegetable, they are very starchy and even less healthy when butter and cream are added.

Cauliflower, on the other hand, is full of vitamins and minerals and has numerous health benefits. Because it doesn’t have much flavor, when it is steamed and blended it’s not that much different from real mashed potatoes. For flavor, add some Parmesan cheese, garlic, and herbs. This magical veggie can also be used to disguise carbs in other dishes such as cauliflower crust and cauliflower fried rice.

The cauliflower version is actually easier than mashing real potatoes since all you need is a blender, saving your arm from a serious work-out. It tastes best when combined with meat, fish, or other protein. If you’re skeptical about cauliflower mashed “potatoes” or think it’s too extreme, you can mix the blended cauliflower with your regular mashed potatoes. For more healthier alternatives to Thanksgiving recipes, check out this article on Spoon University. Happy Thanksgiving everyone!

Cauliflower Mashed "Potatoes"
Serves 3
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
126 calories
10 g
7 g
7 g
7 g
2 g
210 g
235 g
4 g
0 g
5 g
Nutrition Facts
Serving Size
210g
Servings
3
Amount Per Serving
Calories 126
Calories from Fat 65
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 7mg
2%
Sodium 235mg
10%
Total Carbohydrates 10g
3%
Dietary Fiber 4g
16%
Sugars 4g
Protein 7g
Vitamin A
1%
Vitamin C
158%
Calcium
14%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 head of cauliflower
  2. 1 garlic clove
  3. 1 tablespoon olive oil
  4. 1/4 cup Parmesan cheese, freshly grated
  5. pinch salt and pepper
Instructions
  1. Gather ingredients and boil a pot of water.
  2. Cut cauliflower into florets and place in a steamer. Steam for 10 minutes until tender. (If you don’t have a steamer, place cauliflower in a bowl with just enough water to cover the bottom of the bowl. Cover bowl with a paper towel and microwave for 4-5 minutes.)
  3. Heat olive oil in a small skillet. Smash garlic and cook for 1 minute on each side on medium heat until browned.
  4. Put steamed cauliflower in a food processor, along with garlic, Parmesan cheese, salt and pepper. Blend well.
beta
calories
126
fat
7g
protein
7g
carbs
10g
more
Not Your Average College Food http://notyouraveragecollegefood.com/

Butternut Squash & Caramelized Onion Flatbread

P1010305-1

Potlucks are one of the best forms of a social gathering. Friends, coworkers, or colleagues all get together and each share a homemade dish, a perfect opportunity to try a variety of food. It makes it even more special since everyone has put effort and love into making their dish, whether it be an old family recipe or their own. Growing up at home, my family and I would go to tons of family friends’ houses for potluck gatherings so it’s nice having them 0nce in a while at school.

This past weekend, our Spoon University members had our first potluck. Once all the dishes were arranged on a table, we all stood around ooh-ing and ahh-ing, taking photos and strategically planning which foods we wanted to try first. There was a nice balance of savory and sweet – pulled pork sliders, honey glazed meatballs, alongside apple crumble, pumpkin donuts, mini oreo pies and much, much more. We were all feasting with our eyes and by the time we were done eating, we were all slipping into food comas.

My contribution to the potluck was a butternut squash and caramelized onion flatbread, a dish that I think is a potluck staple. It can be cut up into small bite-sized pieces to eat with your hands and it is mess-free. I had bought almost all of the ingredients earlier that day at the farmer’s market, including homemade dough. I was originally going to buy pre-made pizza crust from the store but the pizza vendor at the market gave me 2 homemade rolls of dough for $2! Another reason to love farmers’ markets :)

Butternut Squash & Caramelized Onion Flatbread
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
1 hr 5 min
Total Time
1 hr 25 min
Prep Time
20 min
Cook Time
1 hr 5 min
Total Time
1 hr 25 min
73 calories
7 g
11 g
4 g
4 g
2 g
42 g
156 g
2 g
0 g
1 g
Nutrition Facts
Serving Size
42g
Servings
4
Amount Per Serving
Calories 73
Calories from Fat 33
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 11mg
4%
Sodium 156mg
6%
Total Carbohydrates 7g
2%
Dietary Fiber 1g
6%
Sugars 2g
Protein 4g
Vitamin A
3%
Vitamin C
3%
Calcium
10%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 butternut squash, cubed
  2. 1/2 large white onion
  3. 1 pre-made pizza crust or 2 small rolls of homemade dough
  4. 2 tbsp fresh sage, cut into strips
  5. 1/2 cup shredded Italian cheese
  6. olive oil
  7. salt and pepper
Instructions
  1. Preheat oven to 400 degrees F.
  2. Peel squash and cut into 1/2-inch cubes. Toss with 1 tbsp olive oil, salt and pepper and roast for 45 minutes.
  3. Thinly slice half an onion. Heat 1 tbsp olive oil on low heat and add onions. Stir periodically for 30-40 minutes, until caramelized.
  4. When squash and onions are finished cooking, put onto the crust. Sprinkle cheese on top. Bake for about 20 minutes, until crust is brown.
  5. While flatbread is baking, heat 1 tbsp of olive oil in a small pan and lightly saute sage leaves.
  6. When the flatbread is finished baking, top with the sage leaves.
Adapted from Oh My Veggies
beta
calories
73
fat
4g
protein
4g
carbs
7g
more
Adapted from Oh My Veggies
Not Your Average College Food http://notyouraveragecollegefood.com/