Wednesday, June 24, 2015

Easiest Dorm Dinner

Ah, the age old dilemma- college food sucks, but it's easier than cooking for yourself. Every night you stand there, meal card in hand, wondering whether to just go for it or try to throw something together in your dorm. You almost always end up eating the unidentifiable food that really just tastes like salt, complain about it, and go on feeling like crap without changing anything.
But are we too busy to cook? What if I told you there was a quick & easy dinner with minimal prep work and minimal clean up that you could make every night of the week as long as you had access to an oven, a knife, and some aluminum foil? GUESS WHAT? There is! Two words: roasted vegetables.
Roasted veggies are great because you can make them according to your preferences. Potatoes, sweet potatoes, brussels sprouts, carrots, green beans, chickpeas, beets, butternut squash, any vegetable you can imagine- you can roast them all. AAAND they’re so versatile!!! There are a million different ways to eat them- toss them on some greens with a little goat cheese for a salad, mix them with some quinoa or brown rice (which you can get pre-cooked), make them into tacos, or spoon some greek yogurt over the top. Look at all your options!
Roasted Veggies
We do not claim ownership over any of these photos!
Can you tell how obsessed I am with roasted vegetables??? Here is the easiest recipe in the world:
Ingredients:
Whatever veggies you want (I usually like to pick a 'theme' like root veggies, greens, etc. and go from there)
Olive Oil (Trader Joe’s has a little bottle for <$4)
Salt & Pepper (steal packets from the cafeteria if you have to)
Spices if you want to get fancy (I like cumin, turmeric, curry powder, chili powder, and paprika- again, Trader Joe’s has spices for <$2 a bottle)
Directions:
Preheat the oven to 450. Cut up veggies into little cubes and toss with olive oil and spices. Fold the aluminum foil into a little boat shape and spread your veggies in a single layer (alternatively, get a cookie sheet for ~$5 at Target and use that). Roast for about 12 minutes, then flip. Roast for another 12-16 minutes or until golden brown. Enjoy!
Pro Tips:
– The kitchen in my dorm is in the common lounge area- I go downstairs and do homework while the veggies are roasting. Actually, my chickpeas and sweet potatoes w/ turmeric and curry powder are roasting as I type this.
– Cut your veggies into small cubes- they cook faster, which is ideal for busy people aka everyone.
Try making them and let us know how they turn out in the comments!
xoxo,
Yasi