Easy Arepas (Corn pancakes)

When I was growing up in South Florida, my family would go to Miami to see the Marlins play baseball. One of the highlights of the trip was the delicious, sweet, greasy, cheesy arepa I would usually order for dinner. I don't think this was the most authentic Venezuelan or Colombian arepa, but it was utterly delicious. Two sweet corn pancakes were fried on a griddle, with white Jack cheese melted in the middle. You eat it like a sandwich with a little cardboard holder. Imagine my surprise when I learned that every stadium and fairground in the United States does not host Arepa Queen stands!

I wanted my family to have a little taste of the pleasure that comes with this wonderful flavor combination, so I've been making my own wonderfully un-authentic arepas using an inexpensive sandwich maker. This could easily be made in a dorm or hotel room if you bring the ingredients. You can also serve it with salsa or guacamole on the side.

Creamy Roasted Tomato and Corn Soup with Cauliflower (non-dairy)

Autumn is officially here, but our vegetable stands are still selling some reminders of summer.  This soup is perfect to use up your summer produce and enjoy on an almost cool, and possibly rainy day.

Working in this order will lead to more appropriate cooking times.  You can prep while other things cook.  If you have a large oven, you may want to think of other things you want to cook at the same time to conserve energy.  This would be good served with toasted garlic bread or homemade pita chips.

1. Roast garlic.  You only need 2 or 3 cloves, but I like to roast the whole head and use during the week.
2. Seed and roast tomatoes.  I cut regular vine tomatoes in quarters.  You can also halve Roma or cherry tomatoes.
3. Wash corn and cut off cob. (Yes, you could use frozen.  I wouldn't bother with canned.) 
4. Wash cauliflower, cut to small bite-size pieces, and roast.
5. Begin cooking corn in the pot you will use for the soup.  Sauté in a little oil.