As a home chef with a passion for cooking and developing new recipes, Stephen Iwerebon is reaching out to college students this fall to help them make healthy, easy choices when it comes to their college diets.
It’s that time of the year again! This month hundreds of thousands of college students are making the transition from home town to college town. With the move comes excitement of friends and freedom but the move also brings homework, papers, and no more easy access to your parents' fridge. For many students, this means stocking up on packs of Easy-Mac and Ramen Noodles, but it doesn't have to be this way.
Chef Stephen Iwerebon is encouraging students to explore some easy, healthy, and delicious meal options this year.
You won’t even need your old cafeteria meal plan because he has come up with the easiest and most delicious meal that is cost effective, time effective, and easy to do. Stephen Iwerebon was in college once and remembers scrambling to find good food that fit into his college-kid-budget. Cooking and meal planning was one of his biggest stressors in college, but now it’s one of his greatest joys. Stephen Iwerebon hopes that he can impart some of his wisdom and make it one of your greatest college joys as well!
The first meal is simple and quick! It’s called Rice and Bean Soup. This meal only takes 5 minutes to prepare and two hours to cook. This makes it a fantastic study dinner! Throw it in the oven while you study and take a nice study break to eat it when the timer goes off! This particular recipe will yield 4 servings, so go ahead and have yourself a small study party while you’re at it! Or, if you’re like Stephen Iwerebon and like to travel around or study alone, throw it in the fridge in a Tupperware container- it’ll hold for a week refrigerated.
- Red Beans
- Black Beans
- Uncooked rice
- Sweet Potatoes
- garlic cloves
- Diced Tomatoes
- Frozen Corn
- Tomato Sauce
- Extra Virgin Olive Oil
You will need 1 cup of Red beans, 1 cup of black beans, 1 cup of rice, 3 Sweet potatoes, 2 garlic cloves, 10 ounces diced tomatoes, 8 ounces frozen corn, 8 ounces tomato sauce, frozen corn, 2 tablespoons olive oil.
- Boil beans in a sauce pan, let them soak for 90 minutes
- Drain the water
- Add new water – about two inches of water above the beans
- Turn the heat up until the water begins to boil
- As soon as the water boils, lower the heat to a medium temperature. Cook on this temperature for 88 minutes.
- Add salt, pepper, tomato dices, and garlic
- In the 88th minute, add 1 cup of rice, add more water as needed.
- After rice is added, cook for another 2 minutes (the beans will have cooked for 90 minutes total)
- Cook the corn (as the package directs)
- Slit the sweet potatoes and place them in a baking dish that is ¼ inch filled with water, and cover with foil. Bake the potatoes for 1 hour at 350 degrees F for 60 minutes
- Add the corn into the beans and rice mixture
Now take your study break and eat a delicious, easy, and cheap home-cooked meal! Mom will be so proud!
For more easy college recipe ideas, be sure to follow Stephen Iwerebon on Pinterest: https://www.pinterest.com/stepheniwerebon/.