Having not cooked in a while, I ended up reading an article in the New York Times that really made my mouth water. It was about roasted broccoli with shrimp. Having roasted cauliflower before, I knew what roasting did to veggies: brought out their warm, sweet flavors. Doing this with broccoli and adding the needed protein of shrimp made for a really, really quick meal:
Category Archives: Cooking for College Kids
Lots of college students and young people living on their own eat like crap. Just own up to it, no excuses. Some people are pretty empty pocketed at this stage in their life, which is understandable, but no one can stay healthy on ramen and tap water. I like to budget thinking that some of my monies destine to entertain myself get added into food. I kinda find some zen in cooking for myself, and get healthy and tastey results. Well… at least vegetables and identifiable protein sources are involved kinda healthy.
If you were never taught how to cook at home, it might seem like a high mountain to climb. But you can always start with a basic cookbook, and just start making things that sound good to your tummy. Here is a great list of cook book recomendations from the NYTimes (free to sign up for if it prompts you for a log in). Steal/beg/borrow from the library, scrimp and save, just please for all that is tasty avoid eating ramen more than twice a week.
My boyfriend Jim is an excellent cook, and one of my favorite recipes of his is his refried beans. Easily made vegetarian or vegan, they totally blow canned beans out of the water, and are really quite simple to make.
Recipe and hot pictures after the cut!
Those on the east coast got to experience the heat wave last week. To cope, I hid at my girlfriend’s apartment with central air. At home, my mom got treated to a 2 day power outage (the kind that cascaded across Jersey for various reasons). Trying to save the fridge food, she kept it stocked with some bags of ice.
It gets nasty after the break.