FOURTH FLOOR FOODIES PRESENT . . .
From the kitchen of Fourth Floor Foodie Kate Woska
Skillet Lasagna
Kate and her roommates eat dinner together every Monday night, each one taking a turn at working her magic on the stove. This recipe for lasagna is easy to cook up in U-Hall and tastes as good as if it were stewing all day in your mother's fully stocked kitchen. Plus it serves 5 people, so there's sometimes enough left over for lunch the next day!
2 (14.5 oz) cans tomatoes with basil, garlic, and oregano
12oz Italian sausage links, casings removed
6oz small pasta, cooked (make it healthy; make it whole wheat!)
6oz tomato paste
1 cup shredded mozzarella
Cook sausage and drain. Simmer with tomatoes and paste for 5 minutes. Remove from pan. Put half of the pasta in the skillet. Pour half of the tomato mixture on top. Sprinkle with half the cheese. Repeat. Cover the skillet and cook for 4 to 6 minutes or until the cheese melts.
Homemade Hummus
This recipe will make PHAT Peer Ed Matt Yazge's mouth water. Why buy hummus when you can do it yourself? It'll be fresh and you can make it taste exactly how you like it. And of course your friends will be impressed. If you decide to share any with them.
1 (15oz) can of chickpeas, drained and rinsed
1 medium garlic clove, minced or pressed through a garlic press
3/4 tsp. of salt
3 Tbsp. of juice from one large lemon
1/4 cup of tahini
1/4 cup of EVOO (extra-virgin olive oil)
1/4 cup of oil
a pinch of cayenne pepper
Process all of the ingredients in a food processor until smooth, about 40 seconds. Transfer the hummus to a serving bowl, cover with plastic wrap, and chill until the flavors meld, at least 30 minutes. Serve cold with pita chips, wedges of fresh pita bread, or fresh veggies. Hummus can be refrigerated for up to 2 days. Note: Tahini can be found in Middle Eastern markets as well as in the international foods aisle of many supermarkets.
"Fourth Floor Foodies Present . . ." appears on Saturdays in The Common Room.