Okay, this is something I’ve been debating if I should just put this request in the general chat thread, or make a new thread dedicated to just this specific topic. You can obviously tell which one I chose.

Since I’m going back to college in a few days, and I REALLY REALLY don’t want to fall back into the “only eating ramen, mini pizza, spaghetti o’s and macaroni and cheese.” trap that I was in almost my entire time at college, I have decided to ask you, my fellow forumites, for different cooking recipes for me to try. 

Unfortunately, there isn’t an oven where I’m going to be living at, but there is a stove and microwave…so please keep that in mind when recommending recipes for me.

Though, that shouldn’t stop you from posting oven-based recipes, for this a place of sharing, and just because I can’t make it, doesn’t mean somebody else won’t want to.

Do you have a minifridge?  What about utensils?  Any allergies or things you hate?  These are important clues for us to solve your dietary dilemma!

I have nothing to contribute, as I am a terrible chef, but I just wanted to mention a post my brother made on Facebook. He took two slices of garlic bread, spaghetti, Parmesan, and a few other stuff and MADE A SANDWICH.

Dude. Awesome.

I guess the moral is leftovers are awesome.

Ok, I have a recipe that is RIDICULOUSLY EASY but it does sorta kinda involve needing either a blender or a tool with which to mash.  Blender is preferred but, meh.

Ingredients:
1 30 oz can of black beans, drained and rinsed
1 jar of salsa
Condiments as you like

Yeah, that’s it.

1. Dump beans and salsa into pot.
2. Warm and mash/blend all together
3. Put it on your plate.  Add sour cream, cheese, lettuce, onion, whatever you dig, and eat with tortilla chips.

Seriously. You can’t get any easier than that.  I used to do a whole routine where I’d fry the tortillas, then slather them with the bean mixture and cheese, pop in oven to golden gooey melt, then served with condiments.  Trust me, it tastes almost as good just going super basic with this.

I will try to provide more recipes as I learn about cooking limitations!  Also, they are all vegetarian, so, you know, sorry about that, but they’re tasty times anyway.

Lady - 25 August 2010 02:51 PM

I will try to provide more recipes as I learn about cooking limitations!  Also, they are all vegetarian, so, you know, sorry about that, but they’re tasty times anyway.

Lady - 25 August 2010 02:51 PM

  Also, they are all vegetarian.

Lady - 25 August 2010 02:51 PM

vegetarian.

Pssshhh…....

Bah, I wrote a big reply, and it didn’t post…..

I will try again in a bit maybe.

For now I’ll just tell you what I finished eating, and how to make it.

Pasta w/vegan rose sauce

you need:
a pot (preferably with lid)
another pot/frying pan (makes life easier, but optional)
a knife and a place to cut stuff (also optional)

water
pasta (I went with whole wheat rotini. This is one of the few times when the wholewheat pasta actually tastes better than the regular kind)
tomato sauce (I just use from a jar)
tahini (This is the only semi-fancy thing. It’s just sesame paste, kinda like peanut butter. You can get it at any middle eastern store, and some grocery stores. I’d only buy stuff that’s pretty cheap and has writing in arabic on it. Health store versions are expensive and not as good.)
some veggies (Optional, but good. I went with some onion, some red and yellow bell pepper, and some cherry tomatoes, all cut into pieces nearish the size of my pasta. Nearish.)
oil/butter/etc (if using veggies)
herbs/spices (I went with some oregano, some fresh ground black pepper, and some salt. Nothin fancy really.)

What to do with all that:

Put water in a pot and bring it to a boil, this is where the lid is useful. While it’s heating up, heat up the other pan with the fat in it, and then start cooking your veggies. Onions first if you’re using them. don’t put the veggie pan over medium I’d say. Then when the water’s boiling, put in your pasta. now you can go back to the veggies, and if they seemed almost as cooked as you’d like, now is the time to put on your pasta sauce. Pretty straightforward huh? now for the twist! Put some tahini in the pot/pan with the sauce. A spoonful let’s say, and mix it in. It’ll get thick, so add some water, just a little bit at a time. Look at you! You’ve made a vegan rose sauce! and you’re pasta’s cooked. so drain it, and mix everything together and eat!!!

If you’re not using veggies (and even if you are) you can totally make this a one-pot meal. cook the pasta first, then drain it and put it in your bowl/plate/whatever. Then use the same pot to heat up the sauce/add the tahini/mix everything together. I do this all the time. It’s super easy and quick, but it feels a tiny tiny bit fancier than just tomato sauce on pasta. (Even though you’ve only really added the one extra thing.)

THE END!

tl;dr

Frupurai - 25 August 2010 06:13 PM

Lady - 25 August 2010 02:51 PM

vegetarian.

Pssshhh…....

Did someone say vegetarian?

I’m bringing the veganism to the table.

But…but…but…what about the bacon? HAVE YOU THOUGHT HOW THE BACON FEELS, BECAUSE YOU ARE DENYING IT’S AWESOME TASTINESS?

Kidding.

sort of.

asasparrow - 25 August 2010 08:28 PM

Put some tahini in the pot/pan with the sauce. A spoonful let’s say, and mix it in. It’ll get thick, so add some water, just a little bit at a time. Look at you! You’ve made a vegan rose sauce!

Oh man!  I am totally going to nab me some tahini and try this bad boy out!  I actually have some basil and parsley growing out back and need to make some spaghetti sauce, so this is great timing!

Frup- I’m sorry, you just aren’t as cool as Sparrow and I are.  It’s ok.  We accept you and your shortcomings.

Ok, I’m keeping on the vegan train to tasty town.  I got this recipe from vegweb.com a few years ago.

Creamy Peanut Kale
1 bunch chopped kale
1/4 cup natural peanut butter
1 tablespoon vegetable or sesame oil (I prefer sesame for this dish, myself)
2 tablespoons Bragg’s Liquid Aminos (can substitute soy sauce)
1/2 teaspoon coriander
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/3 chopped onion
1 garlic clove (or more if you’re a garlic fiend like I am)
1/4 cup vegetable broth or water (and yes, you can use other broths if you want)

1. In a bowl, mix together peanut butter, cumin, coriander, chili powder, and Bragg’s/soy sauce.  Set aside.
2. Put oil in a pan and sautee the onion and garlic till the onion is close to translucency.
3. Add the kale.  Turn and mix in with the garlic and onion.  You’ll know it’s done when it wilts down and turns a bright green.
4. Dump the peanut mixture over the kale and stir well to combine.

Eat on its own as a side dish, or turn into a main dish by eating with pasta.  This stuff is really filling, and keeps in the fridge pretty well for a few days.  And if you don’t like kale, no biggie; you still know how to make a peanut sauce!  You can use the sauce with just about anything you like.

Lady - 25 August 2010 02:32 PM

Do you have a minifridge?  What about utensils?  Any allergies or things you hate?  These are important clues for us to solve your dietary dilemma!

Sorry I didn’t answer this sooner, I have both a fridge and freezer, and just the regulare utensils (spoons, forks, knives)...I don’t remember if I have any wooden spoons, you know for mixing and what not.