Prep - The Essential College Cookbook: GIVEAWAY
May 22, 2019 85 Comments
Are you looking for the perfect high school graduation gift? Know someone who has limited time and money but needs to cook?
Prep: The Essential College Cookbook by Katie Morford is your solution! She has created an excellent guide to making whole foods for those who need the cooking basics.
When I went to college, ramen and mac and cheese (from a box) with tuna mixed in was my go to meal. I wish Katie had written this book because I would have used it. I ended up anemic in college and had to pick up my game quite a bit to get the proper nutrition.
Katie has put together a guide that will turn any young adult into someone who can take control of their diet - and like their food! You can do much better with ramen with the right food in your pantry and a few good cooking techniques (like knife skills).
To celebrate the book’s publishing - we are giving away a great set to a lucky reader.
Above is a photo of a starter kit for the beginning cook which includes a copy of PREP, a Zwilling Santoku knife ($175 value), a small bamboo cutting board, and a set of sturdy Zwilling tea towels.
To enter to win the starter kit, please comment below on the worst meal that you ever ate as a young person.
I will go first (but I cannot win - duh). I used to eat strawberry Poptarts for breakfast since all I had was a toaster in my dorm room and I didn’t want to eat in the dining hall (the food was BAAD).
Check out an example recipe from Prep and see the rules of the giveaway below. Good luck!!
UPDATE - Our winner is Alma!! - Thanks everyone for entering!!
Way back when in yonder college days, I thought a ketchup sandwich was pretty yummy...ketchup on white bread, nothing else...completely void of any nutrition...YUCK! I was also pretty fond of that fluorescent, glow-in-the-dark, bright orange mac-n-cheese in a box. I used margarine, before we knew what trans fats do to us. Yikes...what was I thinking? Budget was important, but health should've been #1 priority. Now I know! :)
Reprinted with permission from Prep by Katie Sullivan Morford © 2019 by Katie Sullivan Morford. Photographs © 2019 by Alanna Taylor-Tobin. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.
NOODLES WITH SPICY PEANUT SAUCE
MAKES 4 TO 6 SERVINGS
If you’ve ever had spicy peanut sauce at a Thai restaurant, you’ll recognize the flavors in this dish, which are peanutty, a little salty, and just spicy enough. It’s super-easy to make because the sauce is just peanut butter with a few other ingredients whisked in a bowl, then tossed with cooked pasta. For vegetables, use whatever you like in any combination. (I’m partial to snap peas, red bell pepper, and cucumber.)
Kosher salt for the pasta cooking water
1 pound spaghetti
½ cup unsweetened, creamy peanut butter
1 tablespoon soy sauce
2 tablespoons seasoned rice vinegar
1⁄3 cup water
1½ teaspoons sriracha (more if you want it spicier)
3 green onions
2½ cups diced crunchy raw vegetables in any combination, such as cucumbers, bell peppers, celery, carrots, and snap peas
KEY EQUIPMENT: large pot, large bowl, whisk, chef’s knife, cutting board, colander
Fill a large pot with water and add enough salt so that the water tastes slightly salty. Put the pot on the stove over high heat. When the water boils, add the spaghetti, stir, and cook according to package directions until al dente (see page 56).
While the pasta cooks, cut the lime in half and squeeze enough juice to fill 1 tablespoon. Put the lime juice into a large bowl with the peanut butter, soy sauce, rice vinegar, water, and sriracha. Stir with a whisk until creamy and smooth. Set aside.
Lay the green onions on a cutting board. Trim off the hairy-looking tips and the dark green ends and discard. Cut the white and light green parts into very thin, round slices.
Once the pasta is done, set a colander in the sink, and pour in the pasta to drain well.
Add the pasta, vegetables, and green onions to the peanut sauce and mix well. If the sauce thickens and the pasta gets sticky as it sits, add another 1 to 2 tablespoons of water (or a splash of sesame oil if you have it) to thin the sauce. Serve immediately.
PRO TIP: Instead of making these noodles with spaghetti, try substituting Asian noodles, such as soba or udon. Be sure to read the package for cooking instructions, since they will be different from conventional spaghetti.
Avoid the Burn
Maneuvering around the stove with a pot of pasta in boiling water takes extra care. Here are a few tips to prevent kitchen mishaps:
Set your colander in the sink before you carry the pasta pot over to drain.
Use 2 good pot holders and never pick up a pot with a cloth that is damp.
Before you carry a heavy pot over to the stove, do a trial run by lifting the pot up just a little to make sure you can handle the weight. If it’s too heavy, ask for help or use a slotted spoon to transfer the pasta from the pot to a bowl and then drain in the sink.
Carefully lift the pot and carry it to the sink. Tip it away from you, pouring hot water and pasta into the colander.
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
What will I win?
A starter kit for the beginning cook which includes a copy of PREP, a Zwilling Santoku knife ($175 value), a small bamboo cutting board, and a set of sturdy Zwilling tea towels. How do I enter?
Please comment below on the worst food that you made as a young adult. Am I eligible to enter?
This giveaway is offered to residents of the USA and Canada. When do I find out if I am the winner?
One randomly chosen winner will be announced on Thursday, May 30, 2019.
Prep: The Essential College Cookbook
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