When I was in college, my food staples included wheat and cheese crackers, peanut butter, Ramen instant noodles, and Tang. If I ever had a few quarters I would spring for a Welch's grape juice can from the vending machine. It did not exactly give me as balanced a diet as the expensive school meal plan, but it kept me going enough to study during my dorm days. Needless to say, had I never encountered the culinary habits of some of my roommates, I most probably would have remained ignorant in matters of nutrition.
Aside from introducing me to Alexander Pope and Jonathan Swift, Kara showed me, indirectly, but daily, her own cooking pot. It was what I considered quite a novel idea. She was Cuban and warmed up a can of black beans ((7 grams of protein, 10% DV of Iron and 4% Calcium) in the kitchen (which I learned from her was on the third floor) nearly every night. She used the same brand, Goya, that my mother bought for dark, red kidney beans. When I did visit home for breaks or long weekends, I tended not to try her bean concoction, even though it was usually prepared and on the stove. I always preferred American fare -- pizza, fries, sandwiches...
Another roommate, Jennifer, introduced me to the world of homecooking. It amazed me how she prepared the simplest, wholesomest foods without leaving the dorm room. She had a rice steamer, microwave, mini-refrigerator, toaster, and blender right there by her desk. For the first time, I was eating chick peas directly out of a can (6 grams of protein, 25% DV of Iron and 4% Calcium). I was eating a variety of vegetables and even going down to that third floor to boil spaghetti.
Were it not for these two influences, my food repertoire would be comprised of just a handful of over-salty or over-sugary meals. They guided me into a new world of dishes, simple dorm dishes, but a good start for an emergent chef. They showed me that good foods, nutritious foods, are colorful, freshly chopped, and not necessarily prepared in three minutes or less with boiling water. I soon ventured to taste more foods at home. My mother's recipe of red, kidney beans proved to be simple and tasty and now is one of my favorites.
She sautees diced onions and garlic with black pepper, adds the can of beans, and slowly stirs in soy sauce, oyster sauce, and Italian dressing to taste, and a touch of ketchup (optional). I like to flourish it a bit with finely chopped red peppers (from the Dollar Tree) and cilantro on the top. It makes an excellent presentation at a great price. On a recent trip to Stop-and-Shop (this week), cans were running 3/$2. The Goya website,
http://www.goya.com/english/coupons.html, offers 75 cents coupons for a purchase of three. This coupon doubles at Stop and Shop, and, if you self-scan at the store in Grafton, the bill is discounted an additional 75 cents if you purchase four.
For 10 cents a can (this week after coupon doubles and discount) and the cost of one onion and garlic clove and a splash of previously purchased sauces and dressings, a delicious and beautiful vegetarian dish can easily be prepared!
