Cooking in college can be hard. I find that the hardest part is actually figuring out what to make. If you’re in the same boat, no need to fret! Here are a few of my favorite meals to cook lately, and I hope that they inspire you to try them out too! I’m relatively new to cooking on my own, so I can assure you that all of these recipes are super quick, easy and most importantly, delicious!
Butter and sage pasta with sweet potato
This is a fall favorite of mine! You can use any type of pasta for this recipe — gnocchi, ravioli, you name it. All you need for this simple sauce is butter and sage, hence the name!
Here’s how to make it:
- Follow your chosen pasta’s package directions.
- While the pasta is cooking, place 4 tablespoons of butter and 3-4 sage leaves in a large pan (medium heat).
- Stir until they begin to brown.
- Remove the butter mixture from the pan and set it aside.
- Pour the butter and sage mixture over your desired amount of pasta and enjoy!
I love having a side of sweet potato with this meal. They go together perfectly, and the sweet potato is super easy to make.
Here’s my favorite way to eat it:
- Preheat oven to 450 degrees F.
- Cut up a large sweet potato into bite-sized cubes.
- In a mixing bowl, combine the sweet potato with 1 tablespoon of olive oil and any desired amount of cinnamon and salt. (I add about a teaspoon of each.)
- Roast in the oven for about 30 minutes or until desired crispiness.
Tofu, rice and veggie bowls
Here’s how to make it:
- Preheat the oven to 425 degrees F.
- Follow the directions on the rice package. (I double the measurements for leftovers.)
- Slice your tofu into small cubes and press on each with paper towels until no more liquid drains from the tofu. The more you do this, the crispier the tofu will be.
- Toss the tofu cubes with olive oil, soy sauce, salt and pepper. Make sure to add cornstarch too. The cornstarch also boosts the crispiness.
- Place on a baking sheet that is lined with parchment paper and bake for 30-35 minutes.
- Roast your vegetables; this recipe is best with broccoli or cauliflower
- Toss the vegetables with olive oil, paprika, cumin, salt and pepper
- Place on the baking sheet and put in the oven for 20-25 minutes. Adjust the roast time based on the size of the vegetables and how crispy you want them.
- Combine rice, veggies and tofu in a bowl, and enjoy!
I normally cheat the recipe by buying premade falafels — the ones from the Berkeley Student Food Collective are delicious. But you could make your own if you have time!
- Toast your flatbread or naan in a toaster oven or heat in the microwave.
- Spread hummus onto the flatbread and add cucumbers. Place the falafel on top, then dollop some tzatziki sauce.
- Optionally, you may add vegetables: tomatoes, lettuce or red onion.
Whether you’re a vegetarian, someone who is looking to eat less meat or a carnivore who just happened upon this article, you can’t go wrong with any of these recipe ideas!