One of the big bonuses of living in residence is that all of your food is made for you. For others who want to explore and remove the anxiety of swiping your One Card faster than a fashionista on a shopping spree, the Eyeopener has whipped up a few basic recipes to curb the number of times you spend eating out.
1 part oil
1 part vinegar
1 part sugar
Crushed garlic to taste
Favourite spices as desired
Mix ingredients and store in jar, shake well before using. Dressing works for almost any salad including potato and bean. Make up a large jar and keep it in the refrigerator. Since there are no eggs or other ingredients to spoil, it keeps very well.
Mike’s Stir Fry Sauce
1 part rice vinegar
2 parts rice wine or sherry
3 parts soy sauce
1.5 – 2 parts sugar
0.5 kg boneless, skinless chicken breast
1 head of bok choy
1 medium-sized head of broccoli
1 cup baby carrots sliced lengthwise
1 red pepper sliced
Prepare sauce, cut vegetables and chicken before cooking. Prepare noodles according to directions on package. Heat oil in the frying pan and cook the chicken until nearly done; set aside. Cook the vegetables in hot oil. You’ll know your vegetables will be done when the little buds on the broccoli begin to wilt. Throw in chicken, sauce and cook until heated. Mike’s tip: the cheapest vegetables in the city can be found in Chinatown’s supermarkets, often at a fraction of the cost of normal grocery stores. And Metro, despite higher prices in general, sometimes has great deals on meat.
Tom’s Mixed Bean Salad
2 cans of mixed beans, rinsed
1 red onion, quartered
Dash of olive oil, balsamic vinegar or Nancy’s salad dressing
Mix ingredients together and let sit for a couple of hours before serving, if possible. For the adventurous, vegetables like celery, carrots and sweet peppers can be added.
1 onion, chopped
1 celery stalk, chopped
1 can of lentils
2 cups of cooked rice, white or brown
Salt and pepper to taste
Cook onions and celery together until the onions are golden. Add the lentils, rice and salt and pepper to taste. Top off with a smidgen of cheese if you choose.