college / food / recipes

poor man’s pasta

it’s only fair to begin… where it all began.
of course i remember my humble beginnings in the kitchen with my mom. we would sing gentle praises to the crisco gods and the soft echoes  of “hannah, pass me that” or “hannah, stop eating the bacon” resounded in the room. but my ventures in the kitchen truly began in my college “kitchen.” we had a microwave, a sink and a toaster oven we had to hide from frank during fire drills. frank was our noble dorm keeper. he smelled like cats and weed; neither of which made sense considering we weren’t allowed to have either, but i digress.
growing up, i had an evil step mother who had an extreme MSG phobia and decided ramen was a feasible snack for a 9 year old. well in case you were unaware, ramen’s star player is MSG. she would make us cook the noodles and then THROW AWAY THE PACKET. i know what you’re thinking, what kind of she-devil was your step mother? but plot twist, she was actually the inspiration for “poor man’s pasta,” my first delicacy as a college culinary genius.

ramen

Ingredients:

  • ramen
  • 1/4 cup whatever cheese you have in your refrigerator (preferably cheddar, mozzarella, or parmesan)
  • 1 tsp. garlic
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 tbsp. butter
  • 1 tsp. italian seasoning

Instructions:

  1. place ramen in a microwave-safe bowl
  2. submerge said ramen in water
  3. cook ramen for 4 minutes, turn the block of heavenly noodles over, place back in the microwave and cook for 4 minutes or until completely cooked. our microwave was from approximately 1993, so if this is the case, pop that sucker in a few minutes longer
  4. drain the noodles
  5. mix in all ingredients and VOILA!

difficulty: ¤ my sister can cook this
price: $ 1-5 dollars

i hope my blog will inspire you to crEATe delicious food in the least conventional ways while making you smile and saving you a little bit of money. continue to read my food diary where i will share my favorite recipes (that will take you beyond ramen in a microwave), restaurant reviews, and a little bit of my story.

cheers, hannah

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