can you suggest some tastey recipes for a new college student?

Question

im originally from west africa and our food is takes time to make and i dont know how im gonna get my hands on some ingredients in the states..

i would like to know some simple tastey dishes i can try..i refuse to eat junk food,packed foods or 2minute noodles..something healthy and tastey..

if u have links il really appreciate it also..

please and thank you =)

Answer 1

I remember those college days. I was a fast food quick food junkie. I didn't have time to think healty. But, good for you!


DELICIOUS WEST AFRICAN BLACK EYE PEAS

16 oz raw black eye peas
8 cups water
1/2 teaspoon Lawry's Seasoned Salt
1 teaspoon plain table salt
1/8 cup canola oil (palm oil is traditional but fatty)
1 onion, chopped
15 oz canned diced tomatoes (or 2 fresh)
1 1/2 teaspoon curry powder
1 teaspoon paprika


Wash black eye peas in a colander or strainer. Boil on high for 15 minutes (use a timer or watch the clock) in a 3 quart or larger-sized pot. Add 1/2 teaspoon Lawry's Seasoned Salt and 1 teaspoon table salt.
Reduce heat to medium low and simmer for about 60 to 70 minutes, stirring occasionally. The more you stir the more mushy the black eye peas will be. If you want them to be firm and well-formed, then stir only once halfway during cooking.

Appearance: The black eye peas start out white and black and become brown when completely cooked. While cooking they look alarming, as though lots of little eyes are boiling and staring at you. Because of the contrast of black and white it is strange, but as it cooks, the white of the peas turn brown and the awkward contrast is gone.

Sauté onion in cooking oil for 10 minutes, then add tomatoes and spices and cook for 10 minutes or so. Add this mixture to the black eyed peas and cook for about 10 minutes.

AFRICAN CHALMAGNE

1 1/2 lbs. veal or lean pork, cubed
1 med. onion, diced
3/4 c. raw rice
1 can cream of chicken soup
1 can cream of mushroom soup
2 soup cans of water
3 tbsp. soy sauce
1 c. celery, diced

Brown meat and onions. Season with salt and pepper. Add remaining ingredients and place in buttered casserole. Bake at 350 degrees for 1 1/2 hours. Keep covered for first hour and then remove cover for last half hour for browning. Serves 6 to 8.

AFRICAN CHOW MEIN

1 lb. browned hamburger
2 sm. onions
2 c. chopped celery
1 c. rice, uncooked
1 can mushroom soup
2 tbsp. soy sauce

Mix all together and put in baking dish. Bake 1 hour at 350 degrees.



CHEAP ROAST

3-4 lbs. boneless chuck roast
1 pkg. dry onion soup mix
1 can cream of mushroom soup

Place foil in pan, 2 long strips to more than cover meat. Then place meat, onion soup mix and mushroom soup on top of foil. Cover with foil, making a tent effect. Bake at 300 degrees for 2 to 2 1/2 hours until tender. Good sauce for over potatoes or vegetables.


JACK'S CHEAP CHICKEN

1 to 2 lbs. chicken breasts
1 can cream of mushroom or cream of chicken soup
1/2 c. water
Salt to taste

Preheat oven to 350 degrees. Pour soup and water into pan, mix well. Salt chicken and put into soup. Bake at 350 degrees until done. Serve soup as gravy over rice or potatoes.

Answer 2

Dutch Baby (German pancake, puffy, light, baked) Ingredients 3 tablespoons butter 3 eggs 3/4 cup all-purpose flour 3/4 cup milk, heated 20 to 30 seconds in the microwave 1 tablespoon sugar 2 teaspoons pure vanilla extract Pinch salt Confectioners' sugar, for dusting Directions Preheat the oven to 400 degrees F. Put the butter in a large, ovenproof, nonstick saute pan and place in the oven. Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.) Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes. Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board. Serve with fresh berries, and some vanilla yogurt topped with slivered almonds.

Answer 3

I think with your studies you are going to find there is not going to be a lot of time for cooking. So get over the not using packaged foods. You just have to learn how to make them better as I did. This will give you some good soup for a couple of days.
Go to your favorite store and get a rotisserie cooked chicken, two packages of Lipton's Chicken Noodle Soup, a head of broccoli and some scallions.
Take all the meat off the chicken and throw in a pot. Cut up the broccoli and scallions and throw in the pot. Add and cook the noodle soup as per the directions with the chicken and onions. Quick and easy and not really bad.

Answer 4

Well, for quick, there's nothing better than toast. Start with basic white bread. You can put Franks hot sauce and butter and have buffalo toast. You can put olive oil, garlic powder, parmesean cheese, provolone cheese, and oregano (or some of them) and have garlic bread. You can put unsalted butter, cinnamon, and sugar on it and make cinnamon toast. These are easy, quick things you can make which, aside from the provolone, don't need refrigeration.

Answer 5

Lol im going to tag this page as a university student all i ever eat is packaged junk food. Don't even eat breakfast :(