Maeve Kelly
In the process of moving downtown and off campus my junior year, I was simultaneously exhilarated by the prospect of cooking for myself, and aware of the harsh reality that most of my time would be spent studying. As much as I want to spend 4 hours every Sunday baking bread in my new dutch oven, that is simply not part of my experience as a senior nursing student. That being said; I love cooking, baking, and most of all eating; and I wasn’t ready to give that up. This has led me to make the following recipes habitually. They’re simple, quick, adaptable, use mostly staple ingredients, keep well, and taste fantastic.
Savory:
Peanut Sesame Noodles: https://smittenkitchen.com/2008/04/peanut-sesame-noodles/
Chana Masala: https://smittenkitchen.com/2010/02/chana-masala/
Butternut Squash Soup: https://www.foodnetwork.com/recipes/ree-drummond/butternut-squash-soup-3513872
Pasta Aglio e Olio: https://www.bingingwithbabish.com/recipes/2017/5/4/aglioeolio
Curried Lentils and Sweet Potatoes: https://smittenkitchen.com/2007/11/curried-lentils-and-sweet-potatoes/
Vegetarian Skillet Chili: https://youtu.be/ZM7a91gyEXY
Sweet:
Pumpkin Bread: https://youtu.be/V91Ki03D6vc
Funfetti Cake: https://smittenkitchen.com/2017/07/confetti-party-cake/
Chocolate Banana Smoothie: https://www.nigella.com/recipes/members/michaelmaxwells-banana-and-chocolate-smoothie
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