After four years of living on a 20-per-week meal plan, I am not afraid to say that I am probably a Biola Caf creations expert. I have enjoyed their wide selection of fruits, veggies, meats, cheese, and sauces I can use to make all sorts of concoctions–– such as paninis, quesadillas and salads.
The waffle maker and both flavors of frozen yogurt have been my instruments of making scrumptious desserts. Also, I am a huge fan of the cinnamon sugar in the Caf, strategically located in the Grains Gallery section. However, now that I have finally moved up to Biola’s west side–– the Rosecrans apartments, that is–– I have been left to fend for myself, with the luxury of perhaps an occasional swipe into the Caf.
But with little money to spare, and a desire to avoid eating preservatives and chemicals I can hardly pronounce, my goal is to start cooking from scratch on a budget, (hence the title of this column?).
By no means will I avoid occasionally throwing some ingredient from the Café into the mix, of course.
Yes, this is a Julie and Julia moment for me – except I have not decided to follow one single cookbook. My name also does not closely resemble any famous chef who I can refer to, at least none that I know. Perhaps all you cooking historians out there could confirm this for me.
After spending two months in a Chinese village this past summer, I’ve learned that you can make amazing dishes out of fresh, locally grown products. This coming week, I have decided to begin in as simple as possible – granola.
After having made some from ingredients all found in the village, I figure Southern California will have moe than we need to accomplish this task. Granola seems to be a new favorite among college students because it’s easy to snack on and a quick way to add some fiber to your morning milk or yogurt.
The only problem is that it can often be high in sugar, fat and cash. After experimenting myself this week, I’ll teach you ways to cut down on all those things, if you’re conscious about your health and wallet.
I’ll be making my own granola out of healthy snacks you usually nibble on – nuts, seeds, and dried fruit. Hopefully, I’ll save some money in the long run. It also should taste and smell much better straight out of the oven rather than the grocery store. Next week, I’ll give you my insights into making your own granola.
And lastly, I will be needing your help. Throughout the year, I will be on the lookout for new recipes. So, if you have any in particular that are relatively easy and low cost,please send them my way.
I am also planning to host apron parties, in which I might find taste testers who can give unbiased opinions about the product of my oven or stove. Here is a hint: I appreciate those who can be brutally honest. There will also be a few random distributions of food, so be on the lookout for me!
