Picture this: your fridge is empty. No really, you are completely lacking ingredients except for a few eggs, some pre-cubed sweet potatoes, and a few cans of beans, peas, and water chestnuts from that time you thought you might learn how to make stir-fry.
So you let your creativity take over, you scan the internet for inspiration, and you put it all together in your head: a sweet potato, black bean skillet, with a fried egg on top. And it’s perfect, so you make it for lunch.
Skill Level: Easy peasy
Make sure to stir the potatoes every minute or so to make sure they’re all coated.
Tasting them once in a while can only help too.
You can throw in any spices you think sound good! (But obviously, I’m biased and think the ones I added are perfect.)
1 bag of cubed sweet potato (approx. 1-2 sweet potatoes)
1 can of black beans
Salt to taste
Pepper to taste
Cumin to taste
Garlic powder to taste
Parsley to taste
Sriracha also to taste
Heat the oil and sweet potatoes over a medium flame. Stir the potatoes every minute or so to make sure they cook evenly and are coated in the oil.
Season the potatoes with salt, pepper, cumin, garlic powder, and parsley. The potatoes should be cooked after 20 minutes.
Drain a can of black beans and stir them into the skillet. Stir for 3-4 minutes until the beans are soft and heated.
Fry an egg or heat it sunny side up in a separate pan.
Serve the egg over a base of the beans and potatoes and drizzle sriracha over the plate.
I’ve recently rediscovered the amazing qualities of single-bowl cooking. You know those recipes that you can just take and dump all the ingredients in? No worries about the order, no hefty cleanup. *Sigh* yes, this is how college cooking can be.
So, though I’ve got a mean recipe for a special tuna salad (which I’ll be sure to publish ASAP), I decided to expand my horizons. The original recipe for this dish can be found here.
Skill Level: So easy a college student could do it
Amazingly, this recipe yielded enough for 2 sandwiches and I’m psyched for the leftovers.
If you’re like me and feel like every day is a Monday, then don’t worry about when you forget the Greek yogurt. It tastes just as good without (but I might go back and add some later to the leftovers just for the experience).
For a lighter taste, I went with an open face sandwich.
1 cup of chickpeas
1/2 an avocado
As much cilantro as you’d like
Juice of 1/2 a lime
1 scallion, chopped
1 tablespoon of Greek yogurt
Your favorite bread
Combine all the ingredients.
Spread on bread.
Smile because there were only 3 real steps and the 3rd step rhymed.
Winter break means hearty, warm meals cooked at home. Not quick grab-and-go breakfasts or simple fall snacks, but for the first time in a while, a true, hot and filling meal. So without further ado, I present to you…tonight’s dinner!
This dish was quick and easy to prepare and the original recipe can be found here. I’ve tweaked the original recipe a bit to what you see below. Enjoy!
Skill Level: So simple. No regrets.
Make sure to start baking the potatoes before you’re actually hungry!
Unless you choose to bake your potatoes in the microwave which can be done following these instructions which take about 8 minutes. (THIS IS ALSO AN AMAZING DORM LIFE TIP I’VE USED AT SCHOOL MANY TIMES.)
Double the recipe for families of four or bigger (or if you’re using larger potatoes).
1 potato for each person eating at your table
2 tablespoons of margarine or butter
2 tablespoons of all-purpose flour
1/4 teaspoon of onion powder
1/8 teaspoon of garlic powder
1 cup of milk
Salt and pepper
1 heaping cup of shredded cheddar cheese (though I’m sure any cheese would work)
1 cup of cut up, steamed broccoli florets
Begin baking the potatoes. If you choose to bake them in the oven, you have about half an hour or more before you should start making the sauce. If you choose to bake them in the microwave, start immediately.
Begin steaming the broccoli florets.
Melt the butter in a saucepan over medium heat.
Once melted, whisk in the milk. Continue whisking as you add in both the onion powder and garlic powder.
Stir in the cheese until it is entirely melted.
Once the cheese is incorporated, add in the broccoli florets.
I followed a recipe for once! It was this one. So, rather than copy the recipe word for word, I strongly encourage you to make these bites! There’s a bunch of protein in each one as well as other nutritional value.
Update: just had one for breakfast and they’re delicious!!!
Today…I went to a pumpkin patch! One of my roommates found a Groupon that gave us a huge discount on a hayride and pumpkin picking at a local farm. Additionally, I got to go through my first ever corn maze and I had an amazing time.
All four of us came back to our apartment and set out to carve and paint our pumpkins. Mine was a huge failure. So rather than show you this year’s pumpkin, I’ll show you last year’s:
I wasn’t that upset by my failure though! Probably because my main goal of the pumpkin picking was to do something cool with what’s inside…’cause I’ve never cooked with a full-fledged gourd before, so now’s the time to try.
So here I bring you, my own version of toasted pumpkin seeds. [Stay tuned later, I might have epically failed at making pumpkin bisque, but I’ll let you know! UPDATE: I epically failed at making pumpkin bisque…]
Skill Level: It basically cooks itself.
A pinch of turmeric
A pinch of paprika
A pinch of garlic powder
A sprinkle of salt
Rinse off the pumpkin seeds you plucked from the inside of your pumpkin.
On the stove, use a skillet or pan. Spread them out and sprinkle all the spices over them.
When I was 10, I didn’t want to go out to dinner for my birthday. Instead, I wanted my mom’s tuna casserole. I don’t really know what that says about me but all I know is I’ve got about an hour and a half to kill before I go off to class and I don’t want to wait around for a casserole (for one person) to bake. So here’s what I’m doing:
Pasta (shells, rotini, or elbow macaroni work really well)
1 can of cream of mushroom soup
1 can of tuna
1 can of corn (or peas)
French-fried onions for topping
Cook pasta according to packaging.
Drain the pasta and stir in the cream of mushroom soup, tuna, and corn.
So, last night I got to eat a wonderful pre-Yom Kippur meal with two of my good friends. One of my friends did the main course cooking (an amazing lemon/olive chicken dish, couscous, and challah) while I contributed my favorite eggplant salad (minus the cheese of course) and this salad.
I was skeptical at first about how the ingredients would all work out but, let me tell you, it was the perfect compliment to my friend’s Moroccan cooking.
Skill Level: If you can cut veggies with a knife, you can make this salad.
The salad was yet another Pinterest find and the original recipe can be found here.
If any of these veggies are your favorite, make sure to add more!
If you can’t find fresh basil at the store (like me), squeezable basil (which sounds super unappealing) or dried basil will also work.
You can also add in 1 small chopped white onion but I left it out ’cause onions aren’t really my thing…except for scallions
The original recipe also calls for nigella seeds but I don’t own those
1 can of chickpeas
Sesame seeds (as many or as few as you want)
1/2 cup of chopped cilantro
10 basil leaves (or basil in whatever form you can find)
1 tablespoon of sesame OR olive oil
2-3 chopped scallions
1 teaspoon of balsamic vinegar
2 big tomatoes
Salt to taste
Combine all vegetables and sesame seeds in bowl. Toss with balsamic vinegar and oil.