--- wrote:
>> Need more information. Please tell us what cooking facilities you
>> have available. If you're in a dormitory with a hot plate it will
>> make a big difference as opposed to being in an apartment or flat
>> with a full kitchen.
>> What do you have in the way of pots & pans? What about budget
>> restrictions?
>
> I'm in an apartment with a full kitchen....and yes I've got all the
> pots and pans....
>
> Budget restrictions...ummm, I've never skimped when buying food, but
> I'm not looking for 5 star gourmet meals

Okay, no one is talking 5 star gourmet. Stir fry would be the obvious
choice. Day old chilled steamed rice tossed with nicely stir fried veggies
of your choice in a bit of oil, some soy sauce and maybe chili sauce. Maybe
an egg scrambled in.

Barley Pilaf is good. 1/4 c. barley to 1 cup veggie stock or broth. First
saute minced onion, garlic, celery in butter with and salt & pepper. Add to
the barley in a covered baking dish. 350F about about 1 hour, covered, in
the oven.

Here's a good use for cheap canned beans:

5 Bean Soup:

Drain and rinse one 15 oz. can red kidneys; one can navy beans; one can
garbanzo (chick peas); 1 small (9 oz.) can lima beans; 1 small can cut green
beans. Place in a deep pan. Add 2-3 c. vegetable stock or broth. Add 1-1/2
tsp. dried basil; 1/2 tsp. dried oregano. 1/8 tsp. ground cumin. 4 Tbs.
chili powder. Dash of Tabasco or other hot sauce. 1 can of beer. Cover
and simmer, stirring occasionally, 25 minutes.

I adapted this recipe to add 1/4 c. pearl barley to thicken the soup. Due
to that I cook it about an hour longer to make sure the barley is tender and
it thickens the soup nicely.

Serve the soup in deep bowls sprinkled with finely shredded cheddar. For a
garnish you might like a dollop of sour cream.

Serves 6-8

Jill