College Eats

I haven’t written for several weeks about what my boyfriend and I have been cooking and eating lately! The second half of the quarter has been significantly more intense for both of us, but we’ve managed to fit in some decent square meals in between our frequent runs to Chipotle and In ‘N Out in Westwood. My boyfriend also has a preference for Falafel King, but that place always makes me feel like an elephant. Here we have some homemade green onion pancakes. The homemade variety makes me realize how oily the salty the freezer-friendly storebought ones are! I guess that’s true for almost everything though…

This is one of our favorite dishes to prepare at home. All it really requires is the foresight to cook the rice the day before you want to make fried rice. It’s essentially a breakfast fried rice with ample portions of egg, Jimmy Dean sausage, green onions, white onions, and garlic. Hold the peas and carrots please. I detest any sort of canned vegetables… especially in fried rice.

Of course, we ate some more pesto pasta. We have now started to make our own pesto, which much much yummier than the storebought pesto, but we have yet to find pine nuts at Ralphs. Does Whole Foods carry them?

Being college students and fearless of heart disease, Stephen and I adore eating burgers. Here is a cheeseburger (American cheese, of course) with romaine lettuce, copious red onion slices, and dijon mustard on a sweet onion bun. I can tell you right now my breath smelled great after this delicious meal.

Stephen is also fantastic at making this dish of beauty. It’s called a Spanish tortilla. Essentially, it’s an omelette that rests on a foundation of thinly sliced russet potatoes that have been quickly fried in oil. We add in green onions, white or red onions, bacon, and cheese for extra glorious flavor. This dish can be a bit more time-consuming to make, and it involves an oven. But it’s the kind of dish that is hearty, satisfying, and adaptable to the individual palate.

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About kraftedbykelly
I'm a California girl living in Durham, North Carolina. I like to focus on baking from scratch, student-friendly cooking, and both high and low dining.

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