I am living off campus this year, and as such have a kitchen all to myself (....and my 2 lovely roommates!) I am elated! I love food. Baking it. Frying it. Cooking it. Using rare and exotic ingredients to stretch my palate. Trying new recipes. Humbly crawling back to old faithful recipes for their comfort and reassurance after my escapades..
Food, for me, has always functioned as more than just a vehicle for nourishment and an appeaser for hunger, but as a therapist after a stressful day, a balm for a broken heart (chocolate anyone), a connection to a home and loved ones that are hundreds of miles away on days when I feel especially alone in spite of living in a crowded big city.... a friend. I LOVE FOOD and am beyond grateful for all it has and continues to offer me. And am sooooo excited to be off the college diet of love-less cafeteria food, and even less loving late night pizza.
I am committing to preparing all my meals each week, except one. That means No Starbucks, No Top Dog, No Fat Slice, and absolutely no Cafeteria food. I am excited, and nervous as to what to expect of myself. I am a fast food junkie and might be biting off more than I can chew. But i guess time will tell :)!
Here is my MENU for the week. Its based on 1) my college student budget and 2) the fact that its JUST ME these days and 3) my lack of "extra" time! So here's what's cooking this week:
....and here is Saturday night!!!
.... yummy yummy in my stummy! The chicken was bought roasted and will be reincarnated in SEVERAL dishes this week, but the herb roasted potatoes and green beans were all me and sooo simple to make. And YES that is Ketchup! However on the green beens its A1 ^-^!
Herb Roasted Potatoes for One
1 Russet Potato
Seasonings to Taste (I used Lawry's Seasoned Salt, Garlic Salt, Pepper, and 21 Season Salute from Trader Joe's with a dash of Everyday Seasoning also Trader Joe's)
2 Green Onions
2 Tbs Olive oil
Preheat oven at 425 degrees
Scrub potato down vigorously (as you'll be leaving the skins on). Quarter length wise and then cube the quartered wedge (try saying that 5 times). Also chop green onions. Combine Seasonings and Olive oil in a mixing bowl and add potatoes and onions. Wash your hands and mix the cubes meticulously until all is thoroughly coated in seasoned goodness.
Place coated potatoes in foil wrapped baking tray, and back at 425 until golden brown, crispy and tender (20-35min) to poke of blunt wooden spoon. I DESPISE UNDERCOOKED POTATOES!
Bon Appetit!
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