An awesome year of school and cooking has finally come to an end. Last week I moved out of my dorm and the Toy Kitchen because summer has started. Looking back, I have so much enjoyed cooking for myself this year. I kept meticulous records of my food expenditures and was surprised by how much money I saved. It cost about $200 to set up my pantry plus about $30 each week for fresh produce, which meant for the whole year I spent about $1,000 for all the food I cooked. While this seems like a lot of money, when I compare it to my school’s meal plan which costs $2143.50 per semester or $4287 for the year, it’s not so much at all. Besides, not only have I really enjoyed cooking for myself, I am also in much better health for it. If those aren’t big enough incentives to cook, I don’t know what is.
After a week-long break I will be spending the summer in a dorm kitchen again, this time with even fewer cooking utensils (more on this to come soon). Meanwhile, here’s one final recipe for this school year. This is a dish that my father taught me to make and has to actually be the easiest recipe ever. It’s an “olive oil” dish ubiquitous in Turkey, often served as part of a ‘meze’ (appetizer) course. I personally enjoyed snacking on it all through finals, both as a side dish to a meal and on its own. I really recommend using fresh parsley if possible, but if you can’t, dried works just fine. Enjoy!
Piyaz (Beans with Parsley and Vinegar)
Time: 15 minutes Serves: 4-6 as a side
- ½ large red onion (or one small onion)
- ½ tsp salt
- 2 15 oz cans cannellini beans
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp dried parsley
- If possible, use about a handful of fresh parsley instead of dried. Chop it coarsely.
- If you don’t have cannellini beans any other kind of white bean will work instead
Take half a red onion and cut into half (will give you two fourths of an onion). Then cut each fourth into thin strips.
Add to a bowl and add the salt. Rub the salt on the onions well, this will help to remove their bitterness. Let sit for about 10 minutes.
Open your cannellini beans and add to a strainer in your sink. Rinse well, you want to get rid of all the liquid that comes from the can. Once 10 minutes have passed and onions are no longer bitter add the beans to the bowl.
Add the olive oil and mix. Add balsamic vinegar and parsley, mix again. Taste and add more salt or vinegar if desired. Enjoy!