Eats with Angela: Speedy October

October is a transitional month for most of us; the weather is as unstable as Katy Perry's ex, the tourists of Menton are departing, freeing up our lonely town's streets, and mid-semester stress factors, such as midterm exams, vacations plans, third-year abroad decisions and parcours civique preparations are constantly lurking in the back of our minds. Overwhelmed with these important matters, we may find ourselves betraying our kitchens by avoiding the hectic task of food preparation. While restaurant food and your roommates' ready-to-eat options all seem like acceptable means to satiate your hunger, an array of more efficient, cheap and satisfying options will save you from unnecessary tensions with your roommates and a possibly drained credit card. 

Research shows a strong relationship between stress and nutrition. Mindful balanced eating “provides the extra energy needed to cope with stressful events.” Other findings posit that short-term stress actually reduces appetite. The disparity in the literature indicates that there is no single truth that generalizes the effect of stress on individuals. What is certain however, is that comfort food — as its name implies — is meant to yield comfort in anxious times, for example, eating a pack of chocolate for breakfast (guilty as charged). Nonetheless, I hope to help you prepare balanced meals that will fuel you for your long study sessions while simultaneously not exhausting the limited amount of time on your hands. 

The Veggie Roast

The veggie roast includes three simple tasks:

1. Place the vegetables of your choice onto a baking sheet (cut if necessary or preferred). Some usable vegetables include zucchini, tomato, broccoli, brussels sprouts, carrot, pepper, beetroot, potato, sweet potato, onion, butternut squash, corn, and cauliflower. You can use fresh vegetables, frozen or canned; whatever suits you!

2. Place the vegetables into a preheated oven and set the oven temperature and your timer based on your vegetables of choice.

3. Drizzle some olive oil, sprinkle lots of sea salt and enjoy! 

For a more flavorful and fulfilling serving, I recommend preparing eggs, tofu or your choice of meat to go with your mix, and, for a wiser use of your time, do so while your veggie mix is cooking. My recipe involves fresh tomatoes (not cut or peeled) and fresh cut-in-half zucchinis and carrots, alongside some frozen bell peppers and broccoli. I grease the baking tray, throw in my veggies, and add frozen filet fish on that same tray, since the vegetables and protein source I have chosen conveniently require a similar cooking time.

Speedy Bowls 

Aside from being time-efficient, as its name implies, making this delicious dish only requires two components: a bowl and a microwave. Microwaves have repeatedly come to my rescue for quick breakfasts prior to eight am classes and effortless late-night snacks. However, for those of you without a microwave, do not fret! The oven is just as efficient as an appliance; the main difference is that ovens need to be preheated. Find below three basic items with which you may craft delicious, quick and balanced meals!

1. Oatmeal

Vitamin-rich and mineral-dense, oats are a great source of fiber which may be cooked by different means and with various ingredients to fulfill savory or sweet cravings. Plus, they are incredibly cheap! Simply throw some oats in a bowl and pour in water or your choice of milk. If desired, add chopped fruit, honey, peanut butter, seeds, nuts, coconut flakes, candy (I would recommend crushing Oreos, M&M's or sweet biscuits) or whatever else may sound appealing to you. Place the bowl into a microwave and determine the heating time as per the appropriate consistency. I enjoy adding yogurt for a cold twist to my warm oatmeal. Oatmeal serves as a great snack too! 

1. Sweet potato

Sweet potatoes are rich in vitamins, minerals and fiber. Poke holes in your sweet potato and place it in your microwave for a few minutes, et voilá! You can melt cheese on the potato, add cold or cooked vegetables and chickpeas into the equation.Top with spices and a dressing of your choice for a delightful and filling meal. My sophisticated roommate expertly embellishes her sweet potatoes with marinated tofu, chopped tomatoes and a fried egg. Unfortunately, I am far too lazy for this haute-cuisine and opt to put minimal effort into my sweet potato creations. But, if your ambitions surpass mine, I support you in your gastronomical escapades.

1. Corn

Corn is a canned gem — it may be consumed with olive oil and salt, cream and sugar, or cinnamon and lemon juice. It may also enrich your meals with more flavor and color. It is perfect for tasty corn soup too.

Some items I bet you do not know exist that are advantageous in autumn 

Packaged Soup

As repulsive as that may sound, packaged soup is cheap, quick and quite flavorful in comparison to what its name may signal. You just pour the soup in a bowl and cook in the microwave or on a stove for a few minutes and enjoy!

Purée

I do not know how you feel about mashed potatoes, but I adore them. Warm and savory, mashed potatoes will work wonders if you give them the chance. Unfortunately, however, cutting, peeling and mashing the potatoes is not a good use of your time. For that reason, I often head to the store and purchase eight packs of powdered mashed purée (each pack makes one to two servings) for approximately three euros. Whenever I have no time on my hands, I empty a pack into a bowl, add milk or water, microwave the bowl for a few minutes, drizzle some oil and sprinkle some salt. Complemented by boiled eggs, beans or vegetables, this platter tastes heavenly. 

Last tip

While creating quick meals is ideal for stressful days, it is also worth considering cooking one “proper” meal and storing it for the longer term. This could be as simple as making a pot of pasta or rice and storing it for future consumption. In fact, if you are seeking shortcuts, you can find portioned bags of rice or couscous that simply need to be dropped into boiling water for consumption. For example, a meal that takes under ten minutes to prepare is the combination of couscous, lentils, and a side salad. I apologize in advance for my North African counterparts, however I prepare couscous by just placing the couscous in boiling water and covering them for five minutes. Meanwhile, rinse some canned lentils, chop up an apple and parsley. Add all ingredients on the plate and add the dressing of your choice. I added olive oil and salt on the couscous and lentils and opted for balsamic vinegar for the side salad. If speedy and cost-effective recipes are your jam, stay tuned for next month’s edition of Eats with Angela. Traditional Lebanese recipes that require under 10 minutes preparation await you.