Amy Lemco, Arts & Life College is the perfect time to perfect those recipes you can cook in bulk and divide into daily portions for a fresh lunch. Several of my favorites are cold noodle salads with different flavor profiles.
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Amy Lemco, Arts & Life Editor There may be such a thing as too much water for your garden, but most people live in a mode of dehydration. Many students subsist beverages like coffee and soda that actually worsen the problem.
Amy Lemco, Arts & Life Editor This recipe is a favorite to make in bulk because it is good hot and cold — so perfect for lunch leftovers. It can be made cheap with few ingredients. First, if you want to use chicken, cube a breast or two and begin to saute at a medium heat. You can add fresh or powdered garlic, salt and cayenne — and the secret ingredient — an eighth of a teaspoon of cinnamon. Cinnamon has a slightly sweet flavor and it will round out the profile of chicken in any recipe.
Amy Lemco, Arts & Life Editor Kale is not only good sautéed in any dish you can imagine or used to give a veggie boost to a smoothie, kale makes great chips! It will take on any flavor, so you can make them basic with salt and olive oil; asian with soy sauce and sesame oil; southwestern with cumin, chili and garlic; or even faux nachos by adding nutritional yeast to the southwestern spice blend. (I do not know why, but nutritional yeast has a nutty/cheesy flavor. I swear.)
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March 2020
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