No Oven Simple Ratatouille
As the name suggests, this easy ratatouille dish is packed with wholesome vegetables and requires little input. It tastes great with couscous, and a little bit of feta cheese crumbled on top.
Ingredients: diced tomatoes, courgetti, aubergine, 4 portobello mushrooms, onion and garlic + Optional: Couscous (to serve) and Feta cheese as topping
For the tomato sauce: chop up the onion and fry until golden brown, then add a clove of garlic. Once these are soft, add a can of diced tomatoes. Season with a teaspoon of sugar, and salt and pepper, mix and leave to simmer for about 30 minutes.
For the vegetables: heat up a pan with a good dose of extra virgin olive oil. Chop up the mushrooms, aubergine, and courgette and add these to the pan. Leave until soft, then add it into the tomato sauce and let the ratatouille simmer for 8 to 10 minutes. Crumble feta cheese on top and serve with a portion of couscous.
5 Minute 1 Pan Chickpea Curry
Save on washing-up with a chickpea curry. Basmati rice is best served with this fragrant, Indian-inspired dish, which will have your basic student kitchen bursting with gorgeous, spicy aromas.
Ingredients: Can of chickpeas, Can of chopped tomatoes, Extra virgin olive oil, onion, microwave rice packet, curry powder
Fry the onion in extra virgin olive oil until its soft and golden. Drain the chickpeas and chopped tomato, and add into the same frying pan. Sprinkle in the curry powder and mix the dish together, and then leave it to simmer for 5 minutes. In the meantime, microwave the rice. Serve together.
Ingredients: cauliflower, shredded cheese, egg, Italian seasonings (oregano, parsley, fresh garlic and onion), Pizza or marinara sauce, Toppings
Grate cauliflower. If you’re using a food processor, use the grater blade because you don’t want it to become pureed, just shredded. Place the grated cauliflower into a medium microwave-safe bowl and microwave for 6-8 minutes until the cauliflower is soft but not mushy.
While the cauliflower cools off (you can put it in the freezer to cool it quickly), preheat the oven to 450 degrees. To the cauliflower, add 1 cup of shredded cheese and spices and combine. Add egg and mix well with your hands. Press the crust onto a pan and shape into a pizza pan. Spray the top of the crust with cooking spray or brush with oil.
Bake the crust for 15-20 minutes or until golden brown. When you pull out the pizza, turn your oven to broil. Add your toppings, including 1 cup of cheese, and put the pizza under the broiler for 3-5 minutes. Broil it long enough to melt the cheese and caramelize the toppings a bit.
Ingredients: package lasagna noodles, fresh mushrooms, chopped green bell pepper, chopped onion, garlic, vegetable oil, pasta sauce, basil, ricotta cheese, shredded mozzarella cheese, eggs, grated Parmesan cheese
Cook the lasagna noodles in a large pot of boiling water for 10 minutes. Rinse with cold water and drain. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer for 15 minutes. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
Preheat oven to 350 degrees. Spread 1 cup tomato sauce into the bottom of a baking dish. Layer 1/2 each of lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering and top with remaining 2 cups mozzarella cheese. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
Jacket Potato with Fried Vegetables
Ingredients: Potato, Courgette, Onions, Mushrooms, Peppers and other vegetables, Cheese
Acquire a baked jacket potato: Prick with a fork and either cook in the microwave for 8-10 minutes or in the oven at 200 degrees for around an hour. Meanwhile, cut up your veg: peppers and onions, mushrooms and courgette. In a frying pan, heat a tablespoon of oil over a medium-high heat and cook the veg together. Place the veg mixture over the potato and serve.