College cuisine: KU duo whip up gourmet meals at home


Pat Connor/Free State Studios Photo

Nancy Griego and Nina Riley have made a name for themselves blogging about home cooking for college students at The Kansas University students will be featured on this week’s “Jayni’s Kitchen.”

“Jayni’s Kitchen” debuts at 6:30 p.m. Tuesday on Sunflower Broadband Channel 6 with repeats throughout the week.

Veggie Pancake Appetizer

1 cup thinly sliced zucchini

1 cup thinly sliced carrot

1 cup thinly sliced green onion

2 garlic cloves

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups water

Vegetable or peanut oil for cooking pancakes

Dipping Sauce:

1/4 cup soy sauce
1 tablespoon teriyaki sauce
Pinch of black pepper
Pinch of crushed red pepper
Garlic powder, to taste

Cut the zucchini, carrot and green onion into thin strips of equal length, approximately 2 inches long. Mince the garlic. Set aside. Combine the flour, baking powder, salt and pepper in a large bowl. Add the vegetables and stir to coat with the flour mixture. Pour in the water and stir until the vegetables are well-coated with the batter.

Heat a small amount of cooking oil (1-2 teaspoons) in a large skillet, or on a griddle over medium-high heat. When hot, pour or ladle 1/2 cup of the veggie pancake batter into the skillet, or onto the griddle. Using a spoon or spatula, smooth out the mixture so that it cooks evenly. Cook the pancake for approximately 3 minutes per side, or until lightly golden. Repeat with the remaining batter and reduce the heat if needed to prevent burning.

Dipping sauce: Combine all ingredients for the sauce in a small bowl. Taste and adjust seasonings, if desired.

Serve the pancakes with the Dipping Sauce. Makes 5 or 6 pancakes.

Peanut Chicken Chow Mein Stir-Fry

Peanut Sauce:

1/2 cup soy sauce
1/2 cup peanut butter

1/2 cup sugar
1/2 teaspoon lime juice
1 garlic clove, minced
3/4 tablespoon chili sauce

1 6-ounce package chow mein stir-fry noodles

1 or 2 skinless, boneless chicken breasts

Salt and black pepper

1/2 cup onion, chopped

1/2 cup red bell pepper, seeded and chopped

1 cup broccoli tops, cut into florets

1 15-ounce can baby corn, rinsed, drained and cut into 1-inch pieces

1 garlic clove, minced

1 tablespoon vegetable or peanut oil

1/3 cup chopped peanuts

Peanut Sauce: Combine the soy sauce, peanut butter, sugar, lime juice, 1 minced garlic clove and chili sauce in a medium bowl. Mix until well-blended and set aside.

Bring a large pot of water to a boil. Add the noodles and cook for 3 minutes, or until tender. Drain the hot water from the noodles. Rinse the noodles in cold water, drain well and set aside.

Cut the chicken into 1/2-inch cubes and season with salt and pepper.

Chop the vegetables and garlic as directed. Heat the cooking oil in a wok or large skillet over medium-high heat. Add the chicken, onion and garlic. Stir-fry until the chicken is almost cooked through, 3 to 4 minutes. Add the broccoli, red pepper and baby corn. Continue stir-frying until the vegetables are tender-crisp and the chicken is cooked through, 2 to 3 minutes more. Add the noodles to the vegetable mixture along with the Peanut Sauce. Stir until the entire dish is coated with the sauce and heated throughout. Garnish servings with chopped peanuts. Serves 4.

Dessert Rolls with Spicy Chocolate Dipping Sauce

Spicy Chocolate Dipping Sauce:

5 ounces semi-sweet chocolate chips, or semi-sweet bar, broken into small pieces
2/3 cup sweetened condensed milk
1/4 cup whole milk
11/2 teaspoons chili powder
1 1/2 teaspoons cinnamon
1 to 11/2 teaspoons cayenne pepper, or to taste
1/8 teaspoon black pepper
1 tablespoon brown sugar

1 apple

1 pear

1 mango

3 bananas

12 rice paper spring roll wrappers

Spicy Chocolate Dipping Sauce: Place the semi-sweet chocolate in a saucepan and heat over medium-low heat. Add the sweetened condensed milk and whole milk and stir frequently until the chocolate is melted. Stir in the chili powder, cinnamon, cayenne pepper, black pepper and brown sugar. Reduce the heat to low, or remove the pan from heat. (If the sauce is too thick for dipping, stir in an extra tablespoon of milk.) Just before serving, pour the warm sauce into a small bowl for dipping.

Core and julienne the apple and pear. Peel and julienne the mango. Peel the bananas and cut them in half crosswise, then halve each piece lengthwise.

Soak a spring roll wrapper in a bowl of warm water for approximately 30 seconds, or until softened and flexible. Drain for a few seconds and place a banana slice at the top of the wrapper, along with some of the apple, pear and mango slices. Tuck in both ends of the wrapper and roll up the fruit in the wrapper (as you would a burrito). Repeat with the remaining wrappers.

Arrange the dessert rolls on a platter accompanied by the bowl of warm Spicy Chocolate Dipping Sauce. Makes approximately 10 to 12 dessert rolls.


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