Yesterday, all I ate was half a bag of Tostitos and a slice of cake...
In this special segment of Recipe, fpp's food segment, formerly known as You Eat Like Fucking Pigs, we offer recipes created, written, devised and plagiarized by your fellow students, who have probably suffered the same misguided steps you have in simply trying to satiate those late-night munchies.
Tonight, I am thinking Tabasco and mustard soup.
The Most Delicious Mushrooms Ever
(marinade is also great for steak)
1/2 cup oil (vegetable or peanut--not olive)
1/4 cup soy sauce
3 tbsp. honey
1/2 tsp. ginger
1/2 tsp. garlic
sprinkle of onion flakes
Combine with sliced mushrooms (portobello look pretty) and marinade for a few hours. Spread out on a baking sheet and broil. This makes a really good appetizer, too. (Bonus: The leftover marinade can be frozen and defrosted to be used next time.)
--Jennie Woltz
Fried Delight
Cut up onions, mushrooms and chicken strips. Fry everything in plenty of olive oil while salting generously. Tastes great.
--Ben Folkinshteyn
Mediterranean Couscous
(serves 4)
1 box Near East Mediterranean Curry couscous
1 15-oz. can of black beans or garbanzo beans (whichever you prefer)
1 carrot thinly sliced
1 bell pepper, chopped (color is your choice! I like orange)
2 tbsp. olive oil
1 1/3 cup water
chopped green onion for optional garnish
Heat a skillet on medium-high heat. Add the oil and the carrots and bell pepper. Stir until soft (about three to five minutes). Add the contents of the spice pack in the couscous box along with the water. Bring to a boil. Once it starts boiling, cover and turn heat to low. Let sit for about two minutes. Then stir in the beans and cover again. Let sit for two more minutes. Add the couscous and cover. Turn off the heat and set aside for five minutes. This should be enough time for the couscous to absorb all the water. Fluff with a fork. Garnish with chopped green onion if you want.
--Ilana Miller
Couscous Salad
couscous
feta cheese
handful olives
handful artichoke hearts
Could not be easier. Just make couscous by boiling water and then adding couscous and turning off heat and putting a lid on the pot, wait a couple minutes and it should be done. Fluff and add feta cheese, olives and artichokes. Serve this with pita bread and a piece of fish or as a side with a soup. It is sure to please and takes five minutes or less. Burritos are great as well!
--Taylor Terkel
Butternut Squash Pasta with Shallots
one medium squash cut into 1-inch cubes
1 shallot cut into 8 pieces
1 tsp. olive oil
1 tbsp. brown sugar
1 tbsp. cut fresh or dried sage
1 tsp. salt
a little pepper
pasta
a little cumin is optional, but only a little
Bake squash and shallot in sugar, salt, pepper, sage and olive oil mixture at 425 for 20 minutes or until squash is soft and yummy. Cook pasta in mean time, and then drain pasta and add a little more olive oil if desired and toss with squash mixture. I recommend serving with a little bread and salad, but whatever! Enjoy!
--Taylor Terkel
Pasta with Fresh Pesto Sauce
(serves 3)
1/2 lb-1 lb penne
Pesto
1 cup fresh basil
1/2 cup olive oil
2 cloves garlic
3 tbsp. romano cheese
1/4 cup parmesan cheese
salt to taste
Put this all in a blender, starting with the basil and olive oil. Then add the rest, with the cheeses last.
--Lenya Bloom
Special Sauce*
3 tbsp. olive oil
1/2 cup pignole nuts
1 white or yellow bell pepper
3 small tomatoes
3 cloves garlic, halved
Heat oil. Toss in half cloves of garlic, saute until translucent. Add pignole nuts, saute with garlic till brown. Cut pepper into inch squares, dice tomatoes. Saute everything until soft. To this mixture, add the already cooked penne pasta, and mix in the pesto sauce. Saute all together until well mixed and hot.
*This is an additional twist, the pesto recipe above works well alone too.
--Lenya Bloom
15-min Peanut Pasta
3 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar.
pasta
This recipe uses the two things college students have in the house: pasta and peanut butter. Mix sauce ingredients together, then mix with cooked pasta.
--Samantha Melamed
