Shopper Chef No. 2

Loyola Student, Soccer Player, and Casual Cook: Danielle Ippolito, '13

By Magazine Staff

Danielle Ippolito, ’13

Danielle Ippolito, ’13, approached shopping with a plan—chicken stir fry. When she realized she couldn’t make it work, she moved decisively to plan B—beef tacos.

After learning that the Ferguson Family Farm vendor sold only whole chickens, the 21-year-old from Bellmore, N.Y., decided to try the ground beef instead. “My strength coach always tells us what we should have in our diet, and he had told us to eat grass-fed beef,” said Ippolito, who returned to her residence hall with bags full of fruit, vegetables, and beef.

Soccer teammates Ippolito and Lauren Norcia, ’13, and Katie Dircks, ’13, who plays volleyball, are rooming together while they take summer school courses. They made three meals and a dessert.

Their most memorable culinary success was their peach cobbler. “We looked up a recipe online. It said you were supposed to use oatmeal, flour, sugar, all this stuff. We didn’t have any flour,” she said. “We’re calling everyone, asking, ‘Do you have flour?’ The peaches were open already, so there was no turning back.”

Still, Greyhounds are resourceful—on the field and off. Norcia searched the suite kitchen and found a box of pancake mix to use instead.

How did the cobbler turn out? “We were licking the pan.”

On the next pages Danielle Ippolito shares the recipes and photos of the dishes she and her roommates prepared:

Pasta Primavera

First, we preheated the oven to 450º. Then, we peeled the carrots and cut them thinly, along with a red pepper, cherry tomatoes, zucchini, asparagus, and a half of an onion.

We spread the veggies onto a baking sheet once they were prepared and tossed them with a little bit of oil, salt, pepper, and garlic powder for some added flavor. Once seasoned, we put the tray in the oven, making sure the vegetables were evenly dispersed on the tray, and let them cook for 20 minutes.

In the meantime, there was a pot of water boiling on the stove, which we added the pasta to once the veggies were in the oven. We used a box of penne pasta. The pasta cooked for 10 minutes, stirring frequently, and then we drained the pot and returned the pasta to a large serving bowl.

The vegetables were added when their cooking time was complete; we tossed the pasta and veggies together with a large spoon to mix them well.

Finally, we sprinkled some parmesan cheese overtop and it was ready to eat!

Beef Tacos

First, we placed a large frying pan on the stove and let it heat up. Then, we opened the ground beef and placed it in the center of the pan; stirring and chopping the meat constantly to retain the flavor as instructed.

Once the meat browned, we added a cup of water and the taco seasoning mix and continued to stir until thickened.

In three small bowls we put, (1) shredded lettuce, (2) shredded cheese, and (3) sour cream.

Lauren Norcia made guacamole as well with avocado, tomato, onion, lemon juice, salt, and pepper.

Once the meat we finished cooking we had the oven preheated to 350º, placed the hard taco shells onto a baking sheet, and placed them in the oven for 3 minutes.

We served the tacos with chips, salsa, and queso.

Chicken Dish with Veggies

Cut chicken into thin strips and placed them in a Ziplock bag with vinaigrette dressing to marinate.

After letting it marinate for about 30 minutes, we placed the chicken in a large pan and let it cook, flipping each piece over after 2 minutes and letting it cook for 10 minutes, until cooked through.

We cooked broccoli, asparagus, and cherry tomatoes in oven, on a baking sheet, seasoned with salt and pepper for about 10 minutes.

To cook the quinoa: We boiled 2 cups of quinoa in water on the stove for 15 minutes; drained/rinsed and returned to large serving bowl; added the cherry tomatoes and mixed well.

To cook the sweet potatoes: We preheated the oven to 400º; covered a baking sheet with aluminum foil and placed three sweet potatoes evenly on the tray (with slits); let cook for 35 minutes; seasoned with salt and pepper; butter was optional.

Peach Cobbler

Preheat oven to 350º.

Combine the peaches with 1 cup of sugar in a saucepan and let simmer over heat for 10 minutes.

Coat a rectangular baking pan with butter and layer 1 cup of sugar, 1 ½ cup of pancake mix (substitute for flour), 1 ½ cups of milk, gently spooned the peaches on top and covered with brown-sugar cinnamon oatmeal packets.

Place pan in oven. Cook for 35 minutes.

Cut strawberries in half and placed them atop the peach cobbler for added flavor and décor, along with blueberries.

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