Wednesday, February 18, 2015

What's In Our Kitchen: Winter Edition

If you've ever wondered what mysterious foods lie hidden in the kitchen of a college student, here is a post featuring what's in our kitchen during the winter season.

Fruits...and cookies (oranges and apples).

Lots of coffee and tea for cozying up in bed or staying awake during class.

Spicy ramen (obviously).

Vegetables (basil, kale, bell peppers and onions).

A cabinet full of nuts, pasta, chips, crackers, candy, bread, soup, cereal and etc.

(Photos taken in NYU University Hall)

Recipe: Kale and Cranberry Pasta
Try a delicious pasta recipe using some of the above in-season fruits and vegetables.

*This recipe was originally written for Washington Square News*

1/3 cup olive oil
5 cloves garlic, smashed
1/2 cup dried cranberries
1/4 cup almonds, chopped
1 bunch kale leaves, chopped
3 fresh tomatoes, chopped
1 onion, chopped
1/2 cup heavy cream
3/4 tsp. freshly ground black pepper
3/4 tsp. salt
1 lb. pasta (options: fusili, shells, spaghetti, etc.)
1/2 cup Parmesan cheese, grated
Cook Time: 30 Minutes
Serves 4-6
1. Heat the olive oil in a large pan over medium heat until oil simmers. Add the smashed garlic and stir for two to three minutes until golden. Then, add onions and stir until softened.
2. When the onions begin to brown, add kale leaves and sauté in the onions for three-five minutes. Next, add your chopped tomatoes and stir until tomatoes are tender. Finally, add the cranberries and cook until plumped for about two minutes.
3. While the vegetables are cooking, boil the pasta in another pot for about ten minutes until soft.
4. Once the vegetables are cooked, add 3/4 tsp. of freshly ground black pepper and 3/4 tsp. of salt for taste. Add heavy cream and let the mixture sit on medium-high for about three minutes.
5. Lastly, toss the pasta with your vegetables and season with salt and pepper. Sprinkle the finely chopped almonds on top. Garnish with Parmesan cheese and serve warm.