Thursday, March 27, 2014

Favorite Recipes

I'm not really a recipe style chef. I prefer to walk into the grocery store with some flavors in mind that I've been craving and make up meals as I go. This way, I always come up with multiple ways to use up food so that I avoid the dreaded spoiled milk, rotten vegetables, and eye-sprouting potatoes. However, when I find a recipe I really love, I'll make it over and over and over again. Here are some of my current favorite recipes, all sourced from every college student's go-to, Pinterest:

Eggplant Parmesan:
As a vegetarian, eggplant parmesan is an absolute god-send. It's filling, tasty, and without all the white carbs that go along with most vegetarian Italian meals. This recipe is crazy easy (I've made it three times in the last month or so) and it reheats really well afterwards. I like to pair it with roasted veggies like broccoli, asparagus, or brussel sprouts.

Fried Egg & Avocado Toast:
This isn't necessarily something you need a recipe for, but I'm putting it on here because it's one of my favorite food combinations. I recently discovered the glorious convenience of fried eggs on salads, sandwiches, roasted veggies, and pretty much anything else edible. One of my favorite ways to eat fried eggs is on toast for breakfast or lunch, especially with smashed avocado, tomato, and feta (my own addition to this already tasty recipe).

Roasted Chickpeas:
I REALLY like snacking. Especially crunchy, salty snacking. And while that might lead me to overdose on things like chips and Cheezits, I'm actually also a big fan of healthy food (whoa, shocker). Meet roasted chickpeas, my new best friend. These bad boys are easy to make, delicious, and long lasting. I'll roast a can of chickpeas and snack on them for a week, occasionally adding them to other foods like tofu stir fry or a hearty salad, until I'm ready to roast up some more.

Sweet Potato Risotto:
This is the hardest recipe on this list, but definitely still worth it. Risotto is recognizably time consuming, requiring on average 30-40 minutes of stirring, but that doesn't mean multitasking is impossible. When I made this a few weeks ago I read a book for my English class between stirring breaks and still managed to succeed in the Risotto game. The result was a simultaneously sweet and hearty dish that I paired with roasted brussel sprouts and asparagus. If you have some extra time to make dinner, definitely use it to try this one out.

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