UCookbook

Cooking basics

Scrambled eggs & sweet potato hash

Filling Ingredients

• Kale (2 cups chopped)
• 1 small sweet potato
• 3 eggs
• 1 cup chopped bell pepper
• 2 teaspoons of olive oil or coconut oil for sautéing
• salt and pepper to taste

Directions

Chop all the vegetables and set aside.

Next crack the eggs and set aside. Use a whisk or a fork to beat the eggs until the yolks and egg whites are fully blended. Once the eggs are beat and the veggies are cut put two small sauce pans on the stove. Add the one teaspoon of olive oil or coconut oil to the pan and set the stove heat to medium. In one pan add the peppers and sweet potatoes. Once the veggies are browned turn off the heat and add the kale.

The oil in the second pan should now be hot. Carefully add the eggs to the hot pan. Once the eggs begin to puff up use a fork or spatula to lightly scramble the remainder of the eggs. Finally add the eggs and the kale to a plate and serve hot.

— By Nia, Rutgers University

Spaghetti bolognese (veggie)

Ingredients

• 1 tablespoon olive oil
• 1 cup of button mushrooms, finely chopped 1 block of extra firm tofu, finely crumbled
• Whole wheat spaghetti
• 14 oz can of plain tomato sauce, no sugar added
• Salt and pepper to taste
• Shredded parmesan (optional)
• Optional spices: garlic powder, dried or fresh basil, dried or fresh oregano, crushed red pepper, onion powder

Directions

• Sauce recipe serves four. Use as much pasta as needed. Sauce can be refrigerated.
• Prepare the spaghetti as per package instructions. Set aside.
• Chop the mushrooms into small pieces.  Drain the tofu and use your hands to crumble it into small pieces.
• In a pan on medium to high heat, heat up the olive oil. When pan is hot, add the crumbled tofu and chopped mushrooms. Season with salt and pepper.
• Sauté for about five minutes or so until the mushrooms reduce in size and the tofu begins to brown.  Add the tomato sauce and spices to taste.  Allow to simmer for 5 minutes or so until heated through.
• Serve over spaghetti and top with shredded parmesan. Enjoy!

— By Jordan, Lasell College

Grilled cheese deluxe

Ingredients

• ½ cup shredded mozzarella
• ¼ cup ricotta
• 2 tablespoons grated parmesan
• ½ garlic clove, grated or 1 teaspoon powdered garlic
• 2 slices of multigrain bread or sourdough bread
• 1 teaspoon margarine

Directions

Mix together ½ cup shredded mozzarella, ¼ cup ricotta, 2 tablespoons grated parmesan and ½ a grated garlic clove (or 1 teaspoon garlic powder). Heat a frying pan to medium-low heat. Put margarine on one side of each piece of bread. Place one piece on the pan with the margarine-side down. Place ½ of the cheese on the bread, then place the other piece of bread on the cheese with the margarine-side facing out. Leave on the pan for about 1-2 minutes each side, or until the bread is golden brown and the cheese melted.

— By Franklynn, University College London and Yale