Olivia ’12 RSS feed

About Me:

My name is Olivia and I am a senior at Butler University. I spend most of my time in Lilly Hall as a BFA Dance Performance major. When not in rehearsal or ballet class, I write papers for my English Literature second major. In my super-abundant, never-lacking, this-is-highly-sarcastic spare time, I attempt to cook in my apartment kitchen, watch Youtube videos of ballet, knit sweaters that never seem to come to an end, and read books both silly and serious. If I could take any class at Butler just for kicks, I'd go for DiffyQ.

Check us out on Facebook Follow us on Twitter! Butler's YouTube Channel Chat with a Student

Posts Tagged “veggies”

Leek Soup: tastier than it sounds

My College Cooking series is back! If only for a brief time.

I had all the ingredients for a wonderful lentil soup — with some random things left over. I dunked the leftovers in a pot and made a simple leek soup that turned out to be surprisingly delicious.

Simple Leek Soup

  1. Heat 3 cups veggie or chicken stock in a pot on the stove.
  2. Chop some carrots and celery. (I used half a stalk of celery and 2 carrots, though I’d add another carrot next time.) Dump in pot.
  3. Wash your leek well! Chop it up. Dump in pot. My leek was fairly large so I only used one, but you could add another for good measure.
  4. Add 1 cup pre-cooked rice to the pot OR add 1 cup un-cooked instant rice to the pot and cover.
  5. The contents of the pot should be boiling by now… Add some parsley, basil, and rosemary, ect… I used a pinch of “Italian spice blend” in addition to the parsley.
  6. Let it go for as long as you like. The rice will soak up the liquid, so add a squirt of water from the faucet into your bowl just before serving to make it soupier if desired.

You could change types of stocks, add more veggies, change rice quantities, change the spices… If you wanted to be traditional, I suppose you might add potato. All my recipes sort of sound the same, I realize. Also, you might have noticed that I eat a lot of soup. Oh well.

#betterthanamealplan

College Cooking: Stuff in Couscous

Remember a very long while ago I promised to post vague recipes for new chefs? Remember the disclaimer that much of this seems quite obvious and hardly merits a recipe? Remember my rebuttal that college students (like me) when cooking for themselves for the first time sometimes have more trouble thinking of quick, moderately healthy, moderately inexpensive meals to prepare than actually preparing them?

Yeah, this is one of those posts.

Stuff in Couscous

This recipe is vegetarian, though you can add meat to it if you like. Ingredients are in boldface. Quantities are up to you and left purposely vague because it really doesn’t matter — just put in what tastes good. Treat this as a template.

  1. Prepare some instant couscous. You can find this in a supermarket. With instant couscous, you usually boil some water, add the couscous, leave covered for five minutes, fluff and serve.
  2. Heat a skillet with some olive oil.
  3. Toss chopped-up ingredients into the skillet: mushrooms, bell peppers, carrots, garlic, whatever. When the veggies are tender, you will add these to the cooked couscous.
  4. OR boil veggies to add to the couscous. If you want things like green beans cut into small pieces or broccoli stalks, fill a skillet with water. Boil the water. Stick the veggies in the skillet and wait for them to turn bright green. Drain the water and add the veggies to the couscous.
  5. Serve the veggies and couscous together — you can add things like salt, pepper, parmesan cheese, or a bit of lemon juice.
  6. Clean up, or your roommates will be sad.

I served mine with milk and a veggie patty. Enjoy!