Recipes for college cooks who are more Top Chef than Top Ramen
Published: August 25, 2011
Grilled cheese filling ideas:
Brie and redcurrant jelly on sourdough
Sharp cheddar, bacon and tomato on whole wheat
Peanut butter, sliced banana and powdered sugar in a pita
Mozzarella, basil leaves, sun-dried tomato, drizzle of balsamic vinegar
Roast beef, Monterey jack, blue cheese crumbles and spinach on ciabatta
Swiss, red onion and Dijon mustard on rye
HEALTHY OPTIONS: Spaghetti Squash & Couscous
Whether you’re trying to control your weight or just add some vitamins and fiber to balance out all the pizza, eating vegetables doesn’t have to be a drag.
Spaghetti squash with lemon-tahini sauce
Spaghetti squash is the holy grail for carb-avoiders: pale yellow, oval-shaped and thin-skinned, it can save you from pasta overload. After you cook it, the flesh separates into strands that can be topped with anything you like – tomato sauce, butter and garlic, olive oil and Parmesan, or almost anything you’d put on pasta. This Middle Eastern sauce is a bit different than the usual Italian-inspired treatment.
Serves two (or one very hungry person)
Equipment: 9-inch glass dish, chef’s knife, cutting board, fork
Small spaghetti squash (2 pounds or less)
2 tablespoons lemon-tahini sauce (recipe follows)
1/4 cup slivered or sliced almonds
some fresh basil leaves, washed and torn or shredded
Deeply pierce the squash all over with your knife – give it, say, 10 good pokes. Put it on a paper towel in the glass dish and microwave for 10 or 12 minutes, turning it over halfway through cooking. It should feel soft when you press the outside.
After the ding, use an oven mitt to take the dish out of the microwave and let the squash rest for five minutes. Then, VERY CAREFULLY cut the squash in half lengthwise (through the stem end). There will be steam! And maybe hot liquid!
> Email Jessica Bryce Young