Living on residence doesn’t mean resigning yourself to a routine of PB&J sandwiches and Ramen noodles. As this writer and amateur chef shows you, turning undergrad grub into mealtime magic is all about thinking outside the box.
“Rainbow Veggie Pasta with Sauce”
Okay, maybe a rainbow of vegetables doesn’t appeal to you now, but after a couple of weeks of living off of Kraft Dinner and a wide assortment of liquids, you’ll come crawling back to the cutting board, knife in hand.
• Half a red onion, diced (cut off the top and bottom, remove crunchy skin and cut in half. Holding flat side down, make about 10 thorough cuts one way, then do the same the other way)
• 1/2 cup sliced carrots (just cut them into thin slices)
• 1/2 cup broccoli (use only the top)
• 1 tsp garlic (just get it from a jar)
• 1 tbsp olive oil (or whatever you have)
• 1 jar of pasta sauce
• 1 package of Yves ground round if you’re a vegetarian or vegan OR 1/2 package of ground beef
• 1 package of bow-tie pasta (trust me, it’s the best)
• If there are any other veggies you want to add, be it matchstick zucchini or fresh tomatoes, go for it; but if you add a sock or something, don’t get angry with me if it’s terrible.
In a frying pan, add red onion, garlic, oil and ground round or beef on medium heat. Simmer for three minutes. Add remaining vegetables, simmer again for five minutes. Add pasta sauce and turn down to low heat.
Boil water in a pot and add bow-tie noodles. Let cook for about 12 minutes. Drain.
Serve and enjoy!
“Spinach and Strawberry Salad”
I know it sounds weird but, once again, it really is worth trying. Come on! Be at least a little adventurous.
• 4 cups of fresh spinach
• 1/2 cup sliced strawberries
• 1 can of mandarin oranges drained
• 1/4 cup feta
• Balsamic dressing (just olive oil and balsamic vinegar really, so add 3 tbsp of balsamic vinegar to 1/4 cup of olive oil, if you please)
• Slivered almonds (to taste)
Throw everything into a bowl and mix. Serve. Simple and delicious!