Recipes for Easy Variations on Collegiette Staple Foods: Ramen Noodles, Mac ‘n Cheese & More The easiest and cheapest foods often come in boxes and cans, and, let’s face it - this means most collegiettes are left using their food budget on boxed foods! However, we all know that the easiest foods can also become the most boring, so Her Campus has some easy ways to spice up your favorite staple meals! Mac ‘n Cheese Annie’s, Kraft… you’ve got ‘em all lined up on your shelf, but you’re getting bored with the same old recipe. Take a good look around your kitchen, see what other ingredients you have and try one of these tasty renditions. If you’re a cheese lover…Try adding another type of cheese to the boxed mixture when you add the milk, butter and cheese powder to the noodles. If you’re craving baked mac ‘n cheese… Cook the noodles for about a minute less than normal (they will finish cooking in the oven) and then prepare the cheese mixture according to the directions on the box. Cereal If you’re cooking dinner for friends… Make breaded chicken with cornflakes! Ramen Noodles Cake Mix
YourTango | Smart Talk About Love The Complexity of the Creative Personality Researcher Mihaly Csikszentmihalyi includes in his books and other writings descriptions of the diversity and multiple characteristics of creative people. In a post of hers, Juliet Bruce, Ph.D. notes that Mihaly Csikszentmihalyi (pronounced me-high chick-sent-me-high-ee) wrote, “If there is one word that makes creative people different from others, it is the word complexity. Instead of being an individual, they are a multitude.” “Like the color white that includes all colors, they tend to bring together the entire range of human possibilities within themselves. Creativity allows for paradox, light, shadow, inconsistency, even chaos – and creative people experience both extremes with equal intensity.” Here are a few qualities he lists, as Bruce summarizes: A great deal of physical energy alternating with a great need for quiet and rest.Highly sexual, yet often celibate, especially when working.Smart and naïve at the same time. Do you relate to any of these qualities?
The Ultimate In-N-Out Secret Menu (and Super Secret Menu!) Survival Guide SLIDESHOW: The Ultimate In-N-Out Secret Menu (and Super Secret Menu!) Survival Guide [Photographs: J. Kenji Lopez-Alt] I'm no stranger to In-N-Out, the massively popular California-based fast food burger chain (that is apparently poised to expand East, if only a couple states closer to me—hooray!). And of course, I've been aware of their secret menu for years. The Location: the In-N-Out near Sausalito, just out of San Francisco.The Time: Sunday afternoon, 3 p.m.The Mission: Order and document every single item and option on the menu, public, secret, super-duper-secret. Anybody who's been halfway around the block is aware of In-N-Out's secret menu, which allows you a few custom options other than the regular hamburger, cheeseburger, fries, shakes, and Double-Double that appear on their printed menus. Before I ever set foot in the store, I culled the Internet, eventually stumbling upon the Davis County Wiki, which has a full user-generated page devoted entirely to In-N-Out menu options.
7 Things to Do with Canned Sardines - Test Kitchen Notes The last sardine cannery in the United States closed its doors for good last month, due to "global competition, corporate consolidations and a general lack of appetite, at least in the United States." But not only is the small, oily, silvery fish inexpensive, easy to prepare, and loaded with things that are good for you, like Omega-3 fatty acids and calcium, it’s also one of the most sustainable fish around: The Monterey Bay Aquarium's Seafood Watch program lists sardines as a "Best Choice" due to their abundance and high production rate. Usually canned sardines are thought of as a last resort for when you can’t be bothered to cook, but reconsider. Here are some recipes. 1. Fisherman’s Eggs Easy and very tasty. Heat the oven to 500°F and preheat an ovenproof serving dish for five minutes. 2. Cottage cheese and yogurt give this healthy spread a tangy taste that complements the smoky flavor of the sardines. 3. The fritters were based on a recipe from Mario Batali. 4. 5. 6. 7.
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Spicy Chicken Mexican Lasagna No, I'm not trendy... at least, when it comes to diets. Having been gluten free now for over a month after finding out about my gluten intolerance/sensitivity, I'm learning how some folks are quick to judge my reasons for gluten free living is more of a trend than an actual need. And along with these judgements comes the idea that gluten free living is a life of boring food. Wrong! Take for example this Spicy Chicken Mexican Lasagna. If you prefer not to have that spicy kick from the chipotle peppers, fee free to omit them! Spicy Chicken Mexican Lasagna Lasagna: 12 (6-inch) soft corn tortillas vegetable oil spray 1/3 cup minced fresh cilantro + more for garnish 1 tablespoon fresh lime juice salt & pepper to taste 1 1/2 cup shredded Colby Jack cheese (6oz) sour cream for serving In a large skillet over medium high heat, add the vegetable oil. Add the shredded chicken and spices, tossing to coat. Meanwhile, adjust the oven rack to the middle position and preheat the oven to 350 degrees.
Quinoa Pizza Crust | Positively Healthy Pizza. No matter where I go, no matter who I talk to, when it comes to healthy living people always seem to ask about pizza. Usually, pizza is not a bad thing – as long as you are aware of how often you eat it, how much you eat, and what you put on it… so yea, there’s still room for a slice from your favorite pizza joint once in awhile. But say you want pizza more than just “once in awhile”? I had seen a couple of similar recipes to this at different times. See, it starts with quinoa, but instead of cooking it, we’re going to soak it. This recipe would be a meal on it’s own for one or better yet, add a nice salad on the side and it will feed two. Quinoa Pizza Crust 1/2 cup quinoa2-1/2 cups water, divided1 tablespoon olive oil or no-stick spray1/2 teaspoon Italian seasoning1/4 teaspoon salt Put the quinoa in a bowl or other container with 2 cups water and let soak for 4-8 hours. Brush a 9″ cast-iron skillet with oil or use no-stick spray.
Best Pics of 2010 - CollegeHumor Picture Gallery You've waited all year for it. Here are the best pics of 2010. Five Stars…And Then Some. That’s what I heard Mr. Spouse say when he took a bite of this AMAZING dish. “5 stars and then some.” LOVE IT! This is one of those recipes that I found and thought it sounded interesting but was a little nervous to try. 2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts} 2 tbsp. olive oil 2 garlic cloves, minced 1 medium onion, diced 1 red pepper, diced 1 {4 oz.} can diced green chiles 1/2 tsp. salt 2 tsp. chili powder 1 tsp. cumin 2 {10 oz.} cans green chili enchilada sauce 2/3 cups red enchilada sauce 2 cups shredded cheese {I used colby & monterrey jack} 1 cup sour cream Penne pasta Optional toppings Avocado Green Onions Black Olives Tomatoes Sour Cream Cook chicken, drain, and shred {or shred your rotisserie}. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Add cheese and stir until the cheese is melted and heated through. O.M.G.
Ketupat Unopened bunch of cooked ketupat on a plate Gado-gado stall displaying the ingredients of the dish, including ketupat Ketupat (in Indonesian and Malay) or Kupat (in Javanese and Sundanese) is a type of dumpling made from rice packed inside woven palm leaf pouch. It is commonly found in Indonesia, Malaysia, Brunei, Singapore, and the Philippines (where it is known by the name pusô in Cebuano, bugnóy in Hiligaynon, patupat in Kapampangan and Pangasinan, or ta’mu in Tausug). It is commonly described as "packed rice", although there are other types of similar packed rices such as lontong and bakchang. History[edit] The use of woven young palm leaves (janur) as a pouch to cook food is widespread in Maritime Southeast Asia, from Indonesia, Malaysia, to the Philippines. Local stories passed down through the generations have attributed the creation of this style of rice preparation to the seafarers' need to keep cooked rice from spoiling during long sea voyages. Varieties[edit] Ketupat Daun Palas