Japanese curry is always a nice comfort food.

Here to introduce you some of the easiest comfort Korean food: Kimchi Fried Rice!

Stir fry some leftover kimchi with some salt and some soy sauce and some olive oil(you can skip that tho). Put cooked rice after 1-2min and cook for another 3 min.

If you don’t like Kimchi’s strong flavor this is definitely the way to try. There’s plenty of recipies online and honestly it’s a recipie that just couldn’t go wrong.

As a college student, I live off of that.

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Rice with Rice

In winter I find soups are great dishes with minimal effort. I chop up some root veg, roast it in the oven until it’s soft then mix it with some liquid and blend it. You can use whatever you have on hand (carrots, squash, pumpkin, sweet potatoes) and you can vary the liquid as well. I usually use vegetable stock but coconut milk works well. Add some spices to the vegetables when roasting or just stick with some salt. Then just serve with the nicest bread you can get hold of and eat!

In summer, I always enjoy pasta dishes with some kind of pesto. All you need for a normal pesto is garlic, toasted nuts, oil, an Italian hard cheese and basil. Pine nuts are traditional but cashews are more readily available (and cheaper where I live). If you’ve got a lemon, squeeze some juice in as well. The last month or so has been wild garlic season so I’ve foraged for the leaves and used it in place of both the basil and garlic. Carrot, beetroot and radish leaves are good too (plus others I haven’t tried that I’m sure will also work) or you can roast beetroot or pepper and blend them into the mixture. I just serve this with some pasta, vegetables and cheese (normally feta) and you can make the pesto quite quickly while the pasta is cooking.

I made coffee jelly recently. It was really easy to do, the hardest part being the whipped cream (my arms 😭). And when I finally got to eat it I’d realised that I found my favourite dessert. Thank you Saiki K for introducing me to this heavenly flavour 🙏 (even though it took me over a year to finally get around to making it).

bhel puri

Beer cheese Mac and cheese no measuring required (all ingredients are sold/packaged in the exact amounts needed for this recipe)

Ingredients :

• 12oz can/bottle of beer (lagers or ales work best, avoid dark beers)
• 8oz package of cream cheese
• 1lb bag of shredded cheddar
• 1lb box of elbows or whatever pasta you want

Steps:

1. Cook the pasta (I’m assuming most people already know how to cook pasta) and perform the rest of the steps at the same time while the pasta is cooking
2. Pour entire bottle/can of beer into a large pot and bring to a boil.
3. Turn heat down to medium-high and wait for the foam (if any) to settle a little bit
4. Put entire package of cream cheese into the beer, use a wooden spoon/spatula to break it into smaller chunks as it melts, until it is mostly melted
5. Add the shredded cheddar a little bit at a time until the entire bag is in the pot
6. Continue to stir and break up chunks until all the cheese and cream cheese is melted
7. Turn heat to low for the beer cheese, and finish cooking the pasta if not already
8. Mix in cooked pasta into beer cheese pot

This serves 4-5 people, but it leftovers pretty well so don’t be afraid of having extra

As this is sort of a basic recipe, its easy to add optional extras too it as well. Some of my favorites are diced jalapeno, crumbled bacon, bits of steak, or broccoli

latte with oat milk + cig 👩‍🍳🤌

(suppresses appetite and tasty, honestly ditch the cig even, i haven’t eaten in days)

Chili. Not a ton of work but always delicious. Best bang for the buck work.

Just crack an egg or two on a pan. Grate some cheese on it (not sure on the English name of the cheese I use, but not all of them will work as well). Depending on how I’m feeling that day I might cut up some sausage on top as well. Season with a fuck ton of salt and black pepper.

You can either eat it directly off the pan with slices of bread or throw it inside two large slices of bread and eat it like a sandwich. If you’re going for the second approach make sure you cook the egg well, otherwise you’re gonna be making a mess.

Roast brussel sprouts:

• quarter brussel sprouts until you have enough to cover the bottom of a cast iron or carbon steel oven safe pan without crowding; a glass casserole dish will also work
• toss in cooking oil of choice, salt, pepper, herbs of choice, e.g. herbs de provence
• 420F for 30 minutes, stirring at 10 and 20 minutes, optionally sprinkling with shredded parmesan at 20 minutes

End result should be crisped on edges. Probably the side dish I’ve made more than than any other.

Kraft Macaroni and Cheese mixed with Ground beef. Not healthy, but very delicious.