Contributed by Lindsay Decker
Cutting Board, Sharp Knife, 12 in. Skillet with Lid, Spatula, Medium Sauce Pan (Pot) with Lid, Stirring Spoon, Vegetable Peeler
2 cups snow peas, ends cut
1 ½ cups carrots (approx. 3 large carrots or 4 medium carrots), peeled and sliced
1 small sweet or yellow onion, diced
1 teaspoon canola oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon salt
½ teaspoon pepper
1 lb boneless, skinless, chicken breasts, cut into 1-2 in. chunks (optional)
1 cup UNCOOKED white rice = 3 cups cooked
Contributed by Jailis Caraballo
Jailis is a student worker of ours who contributed a recipe for us. She is a senior nursing major, which means she doesn't have a lot of time to cook. When she does, though, she makes amazing recipes that are budget friendly and healthy. Here is one of her favorites!
You'll Need: Measuring cups and spoons, a slicer/shredder, a sharp knife, a bowl, a medium saucepan
Contributed by Jess Zappasodi
After I get home from a long day of moving books around, I usually make some variation of this, depending on what I have at my apartment. Recently I have been experimenting with chard, so for this recipe I chose chard and broccoli as my base. If you’re not the plant-eater, you can sub out tofu with any protein source you’d like – I’m sure chicken would taste fine. If you are a tofu eater or have always wanted to try it, I will break down how I cook it in this recipe.
You need: Measuring spoons and cups, a knife, a cutting board, a heavy object (like a textbook), a medium saucepan, a bowl
For the Tofu: Tofu is made of soybeans and is a staple in a vegetarian’s diet. It’s a great substitute for meat in recipes like this one because it takes on the taste of anything you put it in. You can buy Tofu at Giant or Acme in the specialty aisle. Yes, it is a big giant cube and yes, it wiggles. I personally like extra firm – the texture is a little easier and it turns out crisper when you cook or bake it. Before you do anything for this recipe, you must prepare and drain your ‘fu. Here is how to do that:
For the vegetables/everything else:
Contributed by Tiffany McGregor
I don’t know why, but whenever it is a million degrees outside, I get such a craving for soup. Lucky for me that the warm weather brings great veggies and since this soup comes together pretty quickly you can retreat to the AC while it simmers! This recipe is what I consider a great basis for soup, but I love to experiment with using different veggies, different types of beans, and even the occasional addition of chicken thighs or turkey sausage. Start off here, and see where your creativity, and cupboard, can take you.
You’ll Need: Stove top, Heavy bottom stock pot or Dutch oven, cutting board, vegetable peeler, sharp knife, can opener, measuring spoons, measuring cup, wooden spoon
Prep-time: 45 minutes