Grad Student Eating in Style: LAST 48 hours for submission!

Oct 28 2010 Published by under Blog Carnivals

Last chance, people! The gates will close on the one, the only Grad Student Eating in Style Carnival on Saturday, October 30th! So send me your recipes, your price breakdowns, and let's show them all that there's more to grad life than Ramen (though Ramen will, of course, get it's own category).

Send in your recipes, leave them in the comments! Sci will include them all in the Carnival, which goes up Monday. Let's show 'em what we can do!

7 responses so far

  • theshortearedowl says:

    Oooh, I thought I'd missed this, and I just got my flapjack recipe down right!

    British Flapjacks (American conversion)

    1/4 pound of "Old Fashioned" style oats

    3/4 pound of quick/1 minute oats

    1/4 cup dark corn syrup

    1/2 cup brown sugar

    2 sticks butter

    Bits 'n' bobs (optional)
    - eg. chocolate chips, raisins, cherries, coconut, ginger

    Melt sugar and butter together on low heat. Put oats (and bits 'n' bobs) in a big-ass mixing bowl, pour over sugar-butter, and mix with a proper wooden spoon (you can try other types of spoons, but bending will be an issue). Slap whole lot into pre-buttered baking tray (should be about 1.5 - 2 inches deep) and press down firmly and evenly (otherwise they fall apart). Bake for 25ish minutes at 350 F.

    The original recipe calls for golden syrup, which doesn't seem to be available here, and I assume will be really expensive if it's imported from the UK. I think I've got the corn syrup - brown sugar mix right now, but if they still fall apart, try adding more sugar, or even substituting all syrup for sugar. Or add chocolate :).

    Very, very easy. Fairly cheap (I haven't done a proper cost analysis, sry, but all ingredients are available in bulk and in economy non-brand versions). Last at least a week non-refrigerated (never lasted longer than that in my house!) High calorie density. Can be gluten free - oats don't contain gluten, but they are typically grown alongside wheat, so most manufacturers won't claim that their oats are gluten free; but you can find ones that do. Would be dairy-free and vegan as well, if you use margarine instead of butter (not tried it, may need to tweak the recipe).

    Anyway, enjoy!

  • scicurious says:

    Thanks all! I will be reposting the recipes in their entirety (with links and attributions where applicable), on Monday.

  • neuromusic says:

    Suff'rin Succa-soup

    (1) box of Trader Joe's Roasted Red Pepper Soup $3
    (1) bag of TJ's Soycutash $3

    1. Place soup with soycutash in medium sauce pan over medium heat.
    2. Stir to make sure it doesn't stick.
    3. Wait for it to bubble a bit.
    4. Serve.
    5. Add Sriracha to taste.

  • Oops, hope I'm not too late. I posted another recipe a while back and I don't think I submitted it:

  • aek says:

    It's chilly. You're starving. You only have about five minutes to prep something in the few minutes before you head to the lab. Here's your reward when you return:

    Savory lentil spinach soup. 6-8 servings/ recipe can be doubled

    1/2 #1 bag lentils ($1/bag)
    12 baby carrots or 2 regular carrots, coarsely chopped ($1/ 16 oz bag baby carrots)
    2-3 ribs celery coarsely chopped ($1/2 bunches)
    2 yellow or red onions chopped ($1/#2 bag)
    8 cups water
    1 teaspoon garlic salt ($.88/bottle at major retail pharmacy chain)
    1/2 teaspoon oregano (ditto)
    1/2 teaspoon ground cumin ($2.99/2 oz bottle)
    1/4 teaspoon black pepper ($1.99/bottle of peppercorns with mill Trader Joe's)
    1/4 teaspoon red pepper flakes ($.88/bottle at major retail pharmacy chain)
    2-3 Tablespoons olive oil ($6.99/32 oz bottle)

    Place all ingredients in large crockpot turned to low. Allow to simmer up to twelve hours. Add 3-6 cups spinach ($2/#2 bag) 1/2 hour before serving (just long enough to cook down and release juice).

    Be forewarned - the herbs and spices will release an aroma that you won't be able to resist. This soup gets richer and better with reheating.

  • aek says:

    One last one for meals at the bench:

    Crunchy Pasta salad (6 servings):

    Prepare one 12-16 oz box of your pasta of choice ($.77/box on sale)
    In second pot, hard boil 6 eggs. ($1.79/doz)
    While pasta and eggs are cooking, prepare the following:

    1 crown broccoli, coarsely chopped ($1/2 crowns)
    12 baby carrots, coarsely chopped($1/16 oz bag)
    2 cups spinach leaves, coarsely chopped ($2/#2 bag)

    When pasta is done, remove from heat and drain. Turn off heat under eggs and allow to remain in cooking water while finishing pasta salad.

    In large bowl, combine:

    Cooked pasta
    Chopped vegetables
    4 Tablespoons olive oil ($6.99/32 oz bottle)
    2 oz dijon or spicy brown mustard ($1/ 8oz bottle)
    1/2 teaspoon red pepper flakes ($.88/bottle)
    3 Tablespoons balsamic vinegar ($2.99/32 oz bottle Trader Joe's)
    1/2 teaspoon black pepper ($1.99/bottle with mill Trader Joe's)
    1/2 teaspoon paprika ($.88/bottle)
    3/4 teaspoon sea salt ($1.99/box Trader Joe's)

    Toss gently to coat all ingredients and place in fridge (overnight).

    Remove eggs from cooking water, dry and place in fridge to cool overnight.

    Eggs may be peeled, sliced and added to pasta salad when packaging or they may be peeled and eaten separately from the pasta as a separate "course".

    Need more protein in the salad?

    Add 1 can of black beans (rinse them before you dump them into the pasta) ($.50/can)

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