not ramen : week 1
Since I’m living in the Culinary LLC, I’m surrounded by people who are definitely not your average, ramen-making college students. I’ve seen people whip up coconut curry from scratch and get fancy creating apple gouda cheese sandwiches. Since there’s always someone cooking in the kitchen around dinnertime, I’ve learned a ton of tips, asked many questions, and been inspired to attempt ambitious recipes myself.
In my quest to step up my cooking game, I’m going to try one big recipe every week, and I’ll share them through the ‘Not Ramen’ series with you all. This week, I attempted a Sweet Potato Chili recipe that my roommate made for me last semester. I substituted a lot of the spices and ingredients in the original recipe and added barbecue sauce for flavor. I (naively) expected this to take 30 minutes to make, but I was in the kitchen for a good 2.5 hours of my life simultaneously stirring and chatting with floormates while the chili was simmering. It turned out really yummy though! I added rice because it wouldn’t thicken (probably because I didn’t add quinoa as the original recipe called for...), and it made for a pretty filling meal. I also made enough for a family of five... so it looks like I have lunch for the rest of the week.