No time for cooking.

I’m pretty sure my school has started to consume my life. I’m hardly working any more, and the only day that feels even remotely like a day off is Wednesday. I used to enjoy the weekends, even if I had to work 9 hours every day, I still had time to myself and I didn’t have to stress out about what paper was due next. Last week I literally had a test in my Anthropology class, this week a 6-7 page paper due in Political Science, 12 articles due in my History, another 2 page paper due in the same History, an English midterm, and a test in Astronomy today. I thought maybe I was done for a few days and I could at least have a wonderful weekend at my mom’s house, but it turns out that isn’t the case.

I just discovered (or rather, realized) that next week is the week before spring break, which means- a 6-7 page paper due in History and another Anthropology test on Tuesday. I also have to start my final paper in History which is another 6-9 pager. I understand it’s my problem for having decided to take 20 hours this semester, but I swear I’m so swamped I can’t even relax. I’ve sold my soul to my majors and I can’t get out of it. I guess the pay off will be worth it in the end, I’m completely attempting to make dean’s list this semester.

On another note, I have to admit that I’m mostly upset because I had really taken to cooking and I haven’t had time for it. If any of you are stuck in the snow storm that’s supposed to hit later tonight and decide that you need to cook this weekend, here are some amazing recipes that I have made lately. Trust me, they’ll make your mouth water.

Olive Garden Chicken Gnocchi Soup

Ingre­di­ents:

• 1 cup chicken breasts, diced and cooked (can use canned chicken or turkey)
• 4 Tbsp butter
• 4 Tbsp olive oil
• 1 quart half and half (can use evap­o­rated milk)
• 1 14 ounce can chicken broth
• 1/2 cup cel­ery, sliced
• 1/4 cup flour
• 2 gar­lic cloves, minced
• 1 cup car­rots, shredded
• 1 medium onion, diced
• 1 cup fresh spinach, coarsely chopped
• 1/2 tsp dried thyme
• salt and pep­per to taste
• 16 ounce pack­age gnocchi

Prepa­ra­tion:

In a large stock­pot, saute the onion, cel­ery and gar­lic in the but­ter and olive oil. When the onion is clear, add the flour and form a roux. Stir and cook a minute. Add the half and half . Mean­while in another pan, cook the gnoc­chi. Add the car­rots and chicken to the stock­pot. Stir often and when it gets thicker, add the chicken broth, gnoc­chi, spinach and sea­son­ings. Cover and heat through.

(This recipe is from passthesushi.com)

Home-made Oreos

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [if you want the taste more like original, omit 1.5 cup sugar]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

(This recipe is from smittenkitchen.)