I'm a college student and I would like to begin cooking for myself in earnest next year. I love East Asian and spicy dishes, but I have limited time and resources (shared kitchen with 7). How can I be the least wasteful while still enjoying yummy healthy food?
My past attempts at cooking did not end well (threw out mostly unused pasta/sauces at the end of term/when they expired - I long gave up on fresh food as they usually turned bad before I could use them). I should have more free time next year, so I would like to work out a system of making at least 3 or 4 meals per week (lunch or dinner).
I do have access to a stove and oven, but I prefer simpler dishes that ideally don't need a lot of stove-cooking, like maki rolls, substantial salads (eg. nicoise), and Korean side dishes. In fact I was impressed on my trip to Seoul by the variety of delicious side dishes
they have, so any help or recommendations on making similar food
is very much wanted!
I would love to make food that can keep for a while (can sushi be refrigerated?) like pickling or marinating, so that I can mix and match them with rice or something and whip up a meal quickly. Spicy and/or low sugar/cholesterol (family history of high cholesterol/diabetes) dishes would be a plus.
Well... guess my main point is, what easy dishes that can be made in small portions and stored? What essential ingredients that I will end up using often? And how much should I buy without repeating history and throwing a lot away? Any advice or things I've overlooked?
(I have a rice cooker and a small Asian grocery nearby, and the usual Sainsbury's. I've read this question