Celebrate fall with home-cooked meal



By Sarah Brookbank

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If you talk to most college students, eating ranks high on their list of favorite things to do. While eating take out and living on dining hall food works for the younger students, older students may start to look for variety and a home-cooked meal.

Regardless of age, learning how to cook is a valuable skill. Cooking serves the important purpose of feeding oneself, but it is also an easy way to impress parents and dates.

In an effort to improve UK’s culinary expertise, the Kernel staff has worked to share some of our favorite and easy recipes.

Roasted Fall Potatoes

Potatoes are a year round staple. They can be french fries, hash browns, mashed and roasted. You can eat them for breakfast, lunch and dinner.

When the leaves start changing colors, add some color to the most versatile starch around. While standard roasted potatoes are great, adding sweet potatoes gives the dish more dimensions.

Cooking Supplies:

Baking pan


3 Potatoes

1 Sweet potato

1 Turnip

2 Onions

2 Cloves of garlic

Extra virgin olive oil (or vegetable oil)

A chunk of butter

Italian Seasoning (rosemary, oregano, thyme, basil)

Salt and pepper


Dice all potatoes, turnips into half-inch chunks and quarter the onions and place into pan. Make sure the cubes are uniform, or they will cook unevenly.

Cut the garlic and butter into small chunks and put into pan. Pour olive oil and seasonings over the vegetables and stir well to coat everything.

Bake at 325 degrees and stir occasionally.

Cook for at least 1 hour then check for tenderness. Cook until potatoes and onions are tender.

Easiest Chicken Noodle

It’s that time of year again — leaves are falling, temperatures are falling and everyone is getting sick.

Whether you feel under the weather or the weather is bringing you down, you can make the easiest chicken noodle soup or convert it to a hearty vegetable soup to make you feel a little better.

Cooking Supplies:

Crock Pot


1 Bag egg noodles (use half)

4 Frozen chicken breasts

4 Quarts of chicken broth

1 Bag frozen green beans

2 cups carrots diced

1 Cup celery diced

1 Onion diced

Seasonings (oregano, parsley, garlic powder)

Salt and pepper

Other vegetables as wanted


Add everything but noodles into the crock-pot. Cook on high for 3 hours. Take out chicken and dice, put chicken and noodles into pot. Cook for another hour.

A cup is approximately a large handful.

This can be easily converted into a vegetarian soup by using veggie stock, taking out the chicken and adding more vegetables.

Serve and Enjoy!