If you love pasta as much as I do, then you will love this quick pasta dish.
- Mince meat
- Mushrooms (optional)
- Tomato Sauce (from jar or homemade if you are feeling adventurous)
- Fry mince then take out and leave to one side. Cut up and fry onions and mushrooms then add mince back in.
- Finally, add tomato sauce to meat and serve over pasta
- If you like more sauce then heat it pan (on simmer) and add to pasta and meat.
Quick, simple and very cheap!
Since I am in Poland right now and I had the most delicious pierogies I have ever had in my life, I wanted to find an easy recipe I could use when I get home, and to share here!
*Makes 60 pierogies… see bottom of the post for more information*
- 4 1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons butter, melted
- 2 cups sour cream
- 2 eggs
- 1 egg yolk
- 2 tablespoons vegetable oil
- 8 baking potatoes, peeled and cubed
- 1 cup shredded Cheddar cheese
- 2 tablespoons processed cheese sauce
- onion salt to taste (optional)
- salt and pepper to taste
- In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
- Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
- Separate the pierogi dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, pierogi cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place pierogi on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
- To cook pierogi: Bring a large pot of lightly salted water to a boil. Drop pierogi in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
Seems simple enough right? Although you might be thinking this doesn’t sound cheap at all, if you think about it, it really does save you money in the long run. If you choose the make the amount this recipe is for (which is 60) you can save them and eat them later! My friends mom makes a huge batch of them every year and freezes them to eat later. In the long run, this might save you a lot more money then having to buy ramen noodles in bulk.
If you do not want to make this many pierogies, then go to the website below where I found the recipe, and change the serving size to get the correct measurements for the ingredients.
Here is an interesting lecture about science and cooking done at Harvard University. I thought I might share it for those interested in both cooking and science!
Are you sick of eating boxed easy mac? Macaroni and cheese was one of my favorite meals when I was a child and now that I’m in college I always go to buy Kraft Easy Mac’s to make for my dinner. Surprisingly, I find that it’s a little cheaper to make from scratch for the mere fact that I can buy most of the ingredients in bulk, and it will last me for quite a while. Although it’s not the healthiest meal, most college students go straight for it because it’s so easy. Here is a great recipe for Macaroni and Cheese that is simple, and even affordable.
Macaroni & Cheese
- Plain flour
- Boil some water and when the water is boiled put in the macaroni (how ever much of it that you want) and leave for 10 mins.
- While waiting for the water to boil/ macaroni to cook, in a pan melt a nob or two of butter.
- Add a splash or so of milk so that the melted butter and milk is nice and liquidy.
- Add some grated cheese, enough cheese that when it melts into the milk/butter consistency it gets quite thick.
- Add like a teaspoon or so of plain flour. Again just enough to make the mixture fairly thick.
- Have a little taste, add some more cheese if the mixture needs it to make it either more cheesey or thick. If you add too much then just add some more milk or butter. If its still not thick enough however just put in a little bit more flour. Basically add however much of everything to create the thickness/texture that you desire.
- When the pasta is done drain the water and mix in with the sauce.
Some people do enjoy baked mac and cheese so to do this put mac and cheese in an oven proof dish and bake until the top goes crispy brown.
pepper (as in salt ‘n’ pepper) to calm the cheesey flavour.
Ketchup – cheese and tomato – the best ever combination.
Yummy! Enjoy 🙂
For more information on where I got this recipe and about it click here: http://studentrecipes.com/recipes/vegetarian/macaroni-cheese/
Before I came to Ireland to study abroad, I had it quite good in my university at home. I had a dinning hall that was loaded with decent food, and plenty of on campus food places that included foods like sushi, create your own pasta dishes, panini’s and so on. The only thing I had to worry about was if I had enough dinning dollars on my card to eat for the whole semester, and if you plan out your meals right, you always did. So, I definitely understood the whole broke college student part, but I never had to worry about if I had enough money for food that week. Now that I’ve been at a university which does not have a typical meal plan, I completely understand. Not only do I have to worry about the money, I also have to worry about trying not to burn my kitchen down every time I attempt cooking. I’ve been doing good so far, but it has been hard! This blog is for all those college students looking for easy meals to make with a low-budget. Enjoy 🙂