Tag Archives: cooking abroad

Potatoes, Bacon, and Cheese? Yes Please.

25 Jan

Potatoes, bacon, and cheese: three things that should always go together. Can’t beat it. The outside of the potatoes get a little crispy in the oven, but stay soft in the center. Yukon potatoes are slightly more flavorful than other baking potatoes, but you can feel free to substitute with any slightly waxy spud. That “slightly waxy” qualifier is kind of important, though, because otherwise your potatoes will fall apart before they make it to your plate. And that’s just upsetting.

And lastly, feel free to experiment with cheese. I suggest either Parmesan or cheddar (my personal favorite, but I’m told it’s a little more expensive in Montreal).

Note: this is in no way a “healthy” dish.
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Mac and Cheese

6 Dec

We know it’s hard to live without mac and cheese; it’s the number one shipped item to abroad students. But really, guys, a $50 box of mac and cheese? Not worth it. Try this recipe from Champlain student Jaime Berry instead. It’s almost as easy, and so much cheaper.

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Roasted Vegetable-and-Rice Chicken Soup

2 Dec

Roasting the vegetables first deepens the flavor of the soup. They kinda caramelize. Which is awesome. And it’s pretty healthy, too. Makes about 6 servings.

Tip: Make for your roommates. Double the recipe for leftovers.
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Citrus-Glazed Chicken Thighs

29 Nov

Chicken thighs cook quicker, cost less, and stay more moist and tender than chicken breasts. This recipe takes at least an hour to marinate (or you could just stick it all in the fridge before class so it’s really flavorful when you get home) and about 16 minutes to cook.
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Baked Pork Egg Rolls

18 Nov

You can often get egg roll wrappers at the grocery store, and definitely at an Asian market. In Dublin, the closest markets are on S Great George St. and Drury Street; in Montreal, Chinatown is right next door on Rue Clark!
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Sloppy Joes

17 Nov

There’s more to Sloppy Joes than a can of Manwich! Grab the last of the ingredients on your way home from class, and have a fun roommate dinner tonight. Continue reading

Buttermilk French Toast

11 Nov

Easy, delicious breakfast. The buttermilk gives the French toast an extra, down-home zing. If you can’t find buttermilk or don’t want to buy any, it’s quite simple to make: 1 cup of milk + 1 tablespoon of distilled white vinegar or lemon juice. Stir together and let sit for five minutes, stirring again right before you add it to the recipe. (It’s the perfect way to use up the rest of that milk that’s so close to the best-by date, you just don’t want to risk it.)

Serves 6, assuming that everyone will eat 2 pieces of French toast. So realistically…serves 4. Maybe. This stuff’s good. (On second thought, maybe you should double the recipe!) Continue reading

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