Breakfast
Being the most important meal of the day, it is often ignored by us collegiate heroes and heroines.
We wake up in a frenzy, rushing to begin the tasks at hand. Don’t do this.
It took me three years of college to realize that taking the time to eat a healthy breakfast made my whole day better. In fact, a full, nutritious breakfast can both heighten your senses as well give you the needed energy to stay awake in your afternoon classes.
That being said, realizing the effect a strong breakfast has on the body and mind is the first step to conquering your daily duties with a smile.
Rather than a recipe, this is a meal I would suggest if you want to outsmart your professors and get laid by noon.
Kevin’s “I can beat up Bruce Lee” Student Breakfast
Feeds one super-human
Scrambled eggs (add small amounts of cinnamon and brown sugar)
Peanut butter on toast
Strawberries
Dark chocolate (one or two small pieces of natural, dark chocolate)
Green tea
Don’t forget that curiosity can pay off when it comes to food. Try putting the dark chocolate and strawberries on the peanut butter toast and experience the bliss that follows.
Lunch
Lunch is not a very important meal in your day. In fact, three quarters of the world doesn’t even have the privilege of eating lunch. But if you’re like me, and enjoy eating heftily throughout the day, here’s a delightful recipe that will fill you right up.
Emily’s Fried Rizzice
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Feeds two people
Ingredients:
1 cup jasmine rice (or any kind of rice, whatever)
2 chicken breasts (boneless, skinless)
1 cup frozen peas
1 yellow onion
1 carrot
Soy sauce
Vegetable oil/canola oil (same thing)
Butter
Sugar
Cook your rice first. Start it early because when it’s done cooking you’re going to want to put it in the fridge so it cools down. The reason for this is if the rice is hot when you put it into the pan to fry, it will clump up and taste weird.
While the rice is cooking, chop your chicken breasts into small pieces.
Also chop up your onion into small pieces. If you have time, chop up the carrot into little pieces (but you can do it later, too).
Next, put a slice of butter and some soy sauce into your pan (or wok, if you’re lucky enough to have one) and start sautéing the chicken. Once the chicken is halfway cooked, throw those onions in there. Cook the chicken and the onions to fruition and place them to the side.
While your rice is cooling, boil some water and throw your frozen peas in. They should be ready in about five minutes.
Next, pour some oil into the pan and heat it up. Start adding the rice. Take handfuls of rice and sprinkle it into the oil, stirring it in the pan. Then fry it. Stir often.
After about five minutes, add a handful of sugar. Fry a little more. Add soy sauce. I judge it by the color. If your rice looks golden-brown, it should be about perfect.
Now you can add the chicken and onions and carrots. Fry again for a bit then add the peas. Fry for another four minutes or so and Voila! Super yummy fried rice.
Dinner
A time for celebration, romance, communion.
Dinner is the time when we (ideally) share a meal and conversation with friends and loved ones, discuss our day and nourish ourselves with the sweet splendor of life. It can also be a time to work while hastily gnawing on a box of reheated take-out.
One way or the other, it is the biggest, baddest meal of the day, and I am here to provide you with a nutritious and terrifying option for your next dinner.
Nathan’s “Zeus is my homeboy” Feast
Feeds one council of elders
Ingredients:
50 lbs. fresh lamb meat (preferably from Lebanon)
20-40 pieces of naan or pita bread
5 cups saffron rice
30 cloves of garlic
1 decent bushel of grape leaves
A handful of chickweed and mint leaves
1 gallon olive oil
Pine nuts
4 tbsp. sea salt
56 black olives
1 stick of butter
5 gallons red wine
Place a rack of lamb meat on a spit, and begin slow-roasting it over an open fire.
Slice the garlic into paper-thin sheets and sauté them in olive oil. Boil the rice, liberally applying olive oil and salt to the water.
Take the chickweed, mint and pine nuts and chop them together finely to form a smooth filling. Wrap the filling in grape leaves (soaked in olive oil) to form crude dolmathes. Butter all your breads and set them in your clay oven to lightly toast.
Attend to the lamb and make sure that it is always turning so that it cooks evenly on all sides. When it is ready to eat (usually after about 2-3 hours), cut thin slices from the meat and lay them on your serving plates.
Place the dolmathes, breads, olives and rice on separate serving plates. Arrange the plates around your banquet table, fill all goblets with wine, and set the remainder where portly senators can easily access them.
Once the feast is on the table, gorge! Discuss your importance to civilization and stay up all night chortling and having relations.
As the morning blooms, stumble home and tend to your flock. As the Greeks say, Bon Appétit!
Dessert
It is actually the most important meal of the whole day.
It is sweet. Real sugar and fruit make people happy.
Junfu’s French Fruit Tart
(with vanilla pastry cream)
Ingredients:
1 pie crust
1 kiwi
5 strawberries
½ pineapple
15 blueberries
15 grapes
Pastry cream:
2 cups milk
3 eggs
2 ounce sugar
A few drops of vanilla
1.5 ounce corn starch
Make the pastry cream first.
Scramble corn starch and eggs well. Boil milk in a pot and melt the sugar in it. Pour in the corn starch and eggs, mix in the boiling milk, and use a spatula to stir the milk slowly. When the mixture gets hotter and thicker, stir it faster.
The color of the cream will be light yellow, and it will smell really good.
Put a few drops of vanilla in it, and stir the mixture quickly for one minute. Turn the stove off, and put the cream in a plastic container with a top in the fridge.
Then, prepare the tart.
Thirty minutes later, take the pastry cream out of the fridge and stir to make softer. Pour the cream into the pie crust slowly with a spatula. Make the top of the cream flat.
Slice the fruit (kiwi, strawberry, pineapple) and put them on the top of the cream. Use blueberry and grapes to fill in the extra space.
Enjoy this delicious French desert from a Chinese man’s recipe.
