A Penny for Food

The recipe for Soubise requires minimal interference from the cook, and as such, one can divert their attention to other pursuits while it slowly cooks away. Preparation required is minimal. This dish can be puréed and used as a sauce/gravy for meat dishes, especially chicken and fish. The key trick to this dish is finishing off the cooking of the rice in the water released from the onions. Use yellow onions for a pleasant golden colour because red onions result in the dish looking a bit muddy. Other vegetables with high water content can also be used for this purpose. Just remember the thumb rule, 1 cup Rice + 2 cups Water. Go ahead and try it out. This was the other recipe I submitted for the campus magazine,  The Fourth Estate . The magazine is still not out, but I just could not deprive my online readers anymore.

The recipe which I am sharing today is a personal favorite of mine. A cheap, vegetarian version of Spaghetti alla carbonara , using Ramen noodles instead of the pasta and substituting the bacon with bell peppers. The major time in the creation of this dish is spent in the preparation with the actual cooking coming together within ten minutes. This recipe should only be used as a guideline and let your judgment and taste buds make the final call. I have tried to make sure that the ingredients used are readily available but the dish is pretty versatile to allow for the omission, replacement or addition of vegetables, meats and/or cheeses. This was one part of a recipe I submitted for the campus magazine, The Fourth Estate . The magazine is still not out, but I just could not deprive my online readers anymore.