Tackle a simple dinner recipe while living off campus
Ingredients can seem incredibly expensive when you’re using your own money, and sometimes it seems more logical to admit defeat and grab a sandwich at KAF instead of driving to the Co-op. But whether you’re committed to making a simple pasta dish or a five-course meal, it can be worthwhile to call a meal your own. And the next time you’re unwilling to drop $14 on a ’53 Commons dinner, check out one of the two off-campus friendly recipes provided by Hoffman and Sabrina Stewart ’14!
Recipe 1
Tacos
Ingredients:
1 lb. ground beef
1 1/2 tbsp. olive oil
1 red onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 sweet cubanelle pepper (or some other variety), chopped
1-2 jalepenos, minced
1 14-oz. can diced tomatoes
Ketchup (as needed)
Various spices — Hoffman uses chili powder with garlic powder, crushed red pepper, dried oregano, paprika, cumin, salt and pepper. If you don't have all the spices you need, supermarkets sell little packets of taco seasonings.
Taco shells, cheese, avocado, etc.
Directions:
1. Brown meat in olive oil and remove with a slotted spoon.
2. Brown onions and peppers until soft in remaining oil. Add garlic and sauté one to two minutes.
3. Return meat to the pot, add tomatoes and spices, and stir.
4. Add enough ketchup to hold the mixture together. Add more chili powder, salt and pepper if needed.
5. Either fry or warm your taco shells in the oven. I like to serve mine with avocado, sour cream and grated cheese.
6. Enjoy!
Recipe 2
Salmon w/garlic, salt, pepper and lemon juice and quinoa with edamame beans and tomatoes
To prepare the salmon:
1. Either chop the garlic into very fine pieces or use a cheese grater and spread over the pink side of the salmon.
2. Add salt and pepper.
3. Squeeze half a lemon on two servings of salmon.
4. Cook for 15-20 minutes at 350˚ until the salmon is a very light, creamy pink color.
To prepare the quinoa:
1. Soak one cup of quinoa for five minutes.
2. Rinse the quinoa and put in a saucepan with 1 1/2 cups of water.
3. Bring the water to a boil, cover and keep the quinoa simmering for 15 minutes.
4. Take the quinoa off the stove and allow to sit for 5 minutes.
5. Put the quinoa in a bowl and add one tablespoon of balsamic vinegar.
6. Add edamame beans and chopped tomatoes and stir.
7. Bon appetit!