Carolina Kitchen in College

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Stuffed Roasted Red Peppers August 10, 2010

Filed under: Grain,Vegetables — mdebaugh @ 1:21 am



  • 1 cup low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 3/4 cup couscous
  • 1 cup canned garbanzo beans , rinsed and drained
  • 1/4 cup dried currants
  • 1 packed cup chopped baby spinach leaves
  • 1/2 cup (4 ounces) crumbled feta cheese
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 2 medium red bell peppers
  • 1 medium yellow bell pepper
  • 1 medium orange bell pepper
  • Hot water , as needed

Sauce: (optional)

  • 1 packed cup fresh basil leaves
  • 1/2 cup (about 4 ounces) creme fraiche
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon water
  • 1 garlic clove, coarsely chopped
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt, plus extra, as needed
  • 1/4 teaspoon freshly ground black pepper, plus extra, as needed


Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.

Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks Note: If the filling begins to brown too quickly, cover the pan with foil.)

Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.

Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

recipe courtesy of Giada de Laurentis


Home-Made Chinese: THE BEST also known as sweet and sour pork and pineapple August 9, 2010

Filed under: Meat — mdebaugh @ 3:19 am


  • 1 lb pork cut in cubes
  • 1/2 tbsp salt
  • 2 tbsp plus 1 tsp cornstarch, divided
  • 2 cups fresh sugar snap peas cut in half
  • 1 meduim pineapple cut in chunks
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1/3 cup apricot preserves (we used orange marmalade)
  • 1 tbsp veggie oil
  • 1 medium onion cut in wedges
  • 3 cups hot cooked rice (it is also good with noodles)


  • add oil to skillet; heat over medium-high heat about 1-3 minutes.
  • place pork in skillet evenly on one side for 4-6 minutes then flip; cook all the way
  • add onion; cook 30-60 seconds or until onion begins to brown
  • reduce heat to medium; add peas, pineapple, and sauce. Cook 1-2 minutes or until the sauce thickens, stirring constantly.

Recipe courtesy of The Pampered Chef 2009 collection


Drink Up, Summer is Almost Over: Peach Smoothie

Filed under: Fruit — mdebaugh @ 3:09 am


-1 cup peach yogurt

-3/4 cup peach nectar

-1/2 cup frozen raspberries

-1 1/2 cups frozen diced peaches


  • throw in a blender and blend til drinkable 😀


  • use rasperry yogurt instead of peach


  • use 1 1/2 cups rasperries and only 1/2 cup peaches

recipe courtesy of Smoothies by  Mary Corpening Barber and others


Simple Shrimp Salad July 23, 2010

Filed under: Salad,Seafood — kchrismon @ 7:58 pm


1 lg. avocado, peeled and cut into pieces
1 tbsp. fresh orange juice
1-2 cups fresh spinach
1-2 cups peeled and cooked shrimp (I used cold)
1 orange, sectioned


1/4 cup olive oil
1/8 c. freshly squeezed orange juice
pinch of sugar

1 tbsp. red wine vinegar
1/2 tsp. grated orange peel
1/4 tsp. salt
1/4 tsp. honey mustard

Mix the dressing ingredients and top over salad.

Adapted from


Nutritionist in Training: Balanced Meal

Filed under: Beans,Salad,Vegetables — kchrismon @ 2:38 am

With my dad out of town, it was a girl’s night in. This is a full plate, so I included both recipes.

Black Bean and Corn Salad with Cilantro-Cumin Dressing


3/4 tsp ground cumin

1/4 c. Fresh lime juice, plus more for taste if desired

2 Tbsp. Vegetable oil

1/2 tsp salt

1 can Corn kernels (11 ounces), Liquid removed

1 can Black beans(15 ounces), Rinsed and liquid removed

1/2 c. orange bell peppers, cut into 1/4″ dice

1/2 c. Sweet onion, cut into 1/4″ Dice

1/4 c. Minced cilantro


  1. Place the cumin in a small skillet and set over low heat just till the skillet gets hot and the cumin is heated, about 1 minute. Off the heat, add in the lime juice and vegetable oil, plus jalapeno and salt, if you like; whisk to blend.
  2. In a large bowl combine the corn, black beans, red and green peppers, onion, cilantro or possibly parsley. Add in the lime dressing and toss to coat.
  3. Spoon the salad onto a deep platter or possibly shallow bowl and garnish with sprigs of fresh parsley.

Roasted Sweet Potato with Sesame Seeds


5 Sweet potatoes, peeled

salt and pepper

2 tbsp honey

2 tbsp olive oil

2 tbsp sesame seeds

2 tbsp soy sauce


1 Preheat the oven to 400°F (200°C). Cut the potatoes into large chunks and place on a baking sheet. Drizzle with the oil and season with salt and pepper. Roast the potatoes for 30 minutes, turning halfway through, until almost tender.

2 Mix together the sesame seeds, honey, and soy sauce. Pour over the sweet potatoes, and toss. Roast 20 minutes more, or until well glazed and tender.


Cupcake Fit For a Princess July 19, 2010

Filed under: Dessert,Uncategorized — mdebaugh @ 3:55 am

Chocolate Devil’s Food Cup Cake with Mocha Butter Cream Frosting

My dad’s office is having a bake sale/baking contest tomorrow and he asked if I wanted to send something it. Duh. Any chance to show off my baking abilities. I decided to make my own interpretation of a recipe from my favorite cup cake cook book.


  • 1 package plain devil’s food cake mix
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 cups buttermilk
  • 1/2 cup veggie oil
  • 3 large eggs
  • 1 teaspoon pure vanilla or almond extract
  • Fancy topping: chopped hazelnuts dipped in Nutella and put in freezer to harden.


  • Pre-heat oven to 350 degrees F
  • Place cake mix, cocoa powder, buttermilk, oil, eggs, and extract in large mixing bowl. Blend with mixer on low until ingredients are blended.
  • Scrape down sides of bowl, then adjust power to medium and blend for about 2 minutes.
  • Spoon batter into cup cake tins with liners about 3/4 way full.
  • Bake for about 22 minutes. Let cool 5 minutes, then remove from pan to fully cool.

Frosting Ingredients:

  • 1/4 cup milk
  • 1 heaping teaspoon instant coffee granules
  • 1 stick butter at room temperature
  • 2 ounces German’s sweet chocolate grated
  • 3 1/2 cups confectioners’ sugar
  • 1 tablespoon water, if needed


  • Place milk and instant coffee in measuring cup, heat about 30 seconds in microwave, stir until dissolved. Let cool.
  • Place butter, chocolate, and coffe mixture in large mixing bowl. Blend until soft.
  • Add confectioners’ sugar, blend on low speed until well incorporated. Increase speed and blend for another minute until fluffy. Add water if too stiff.

Recipe courtest of the Cake Mix Doctor: Cupcakes


Banana Bread Bonanza! July 14, 2010

Filed under: Breakfast — mdebaugh @ 4:15 am