HNC Home Page
News Business Arts & Life Sports Opinion Calendar Archive About Us
AN AGGIE LINE: USU cheerleaders perform during the Aggies' final exhibition game. It's time to cheer for basketball. / Photo by Brianna Mortensen

Today's word on journalism

Friday, November 10, 2006

Q&A with Ed Bradley:

Q: What single issue should be covered more at CBS News?
A: Foreign news.

Q: Have you ever been assigned a story you objected to? How did you deal with it?
A: When I first started in New York at WCBS radio, the assignment editor automatically assigned any story that had a minority in it to me. I objected to being typecast and told him if I didn't get a variety of stories -- as other reporters did -- then I would take it up with the news director.

Q: If you were not in news, what would you be doing?
A: If I had the talent, I'd play bass guitar and sing in a kicking band.

--Ed Bradley, reporter, "60 Minutes," died yesterday of leukemia at age 65 (2006)

Bored by your same-old student meals? Here's help

By Candace Mabey

October 23, 2006 | Those familiar with professional cook Emeril Lagasse have heard the phrase "let's kick it up a notch!" Well, gourmet cooks aren't the only people capable of doing so. As a college student, it is a constant challenge to find time or money to make anything close to a gourmet meal, but it doesn't take either to add an extra spice or sauté instead of microwave a simple dish. It's time to kick it up a notch.

Take spaghetti for example. This dish is very common around the college apartment, as pasta is easy to prepare and you can buy marinara sauce in the bottle thanks to Prego and Ragu. To kick this dish up a notch try Italian spices and herbs, or making sauce from scratch. Using tomato puree, oregano, parsley, onion powder and garlic, a simple marinara sauce can be thrown together.

Marinara Sauce

2 tablespoons olive oil
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can tomato puree
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried parsley
1/4 cup grated Romano cheese
1/3 cup grated Parmesan cheese
2 bay leaves
1 teaspoon onion powder

Heat oil in a large saucepan over medium heat. Saute garlic until aromatic and tender. Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes.


Noodles and sauce are great but meat or vegetables can be added to make a more complete, and also tastier meal. Ground beef, sausage, or chicken are common to add. This is a great place to use the left over baked chicken from the night before. Adding cream or even milk creates texture and makes a meal one step closer to Emeril-style.

Baked Spaghetti

1 pound spaghetti
3/4 cup margarine
1 onion, chopped
1 (28 ounce) can whole peeled tomatoes
1/2 teaspoon salt
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy whipping cream
15 large black olives, halved
1 (4.5 ounce) can sliced mushrooms
1/2 cup grated Parmesan cheese

In a large skillet melt 1/2 cup margarine over medium heat. Stir in onion, chopped tomatoes, and salt; simmer for 1/2 hour. Meanwhile, in a large pot with boiling salted water cook pasta until al dente. Drain. Place cooked spaghetti in the bottom of a greased 9x13 inch baking dish.

In a small saucepan melt 3 tablespoons of margarine over medium heat. Take off heat and quickly stir in 3 tablespoons of flour to make a paste. Return to heat and slowly stir in the milk. Cook on low, stirring often, until thick. Add heavy cream and continue to cook until slightly thickened.

Pour simmered tomato mix over top of spaghetti. Sprinkle on olive halves and mushrooms. Pour cream sauce on top. Sprinkle with grated Parmesan cheese. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes.


Before taking the step to kick it up a notch, some college students must first get in the groove of making meals.

"I get sick of eating crackers and cereal. Sometimes making a meal is such a hassle, I'd rather just not eat anything at all," said Honey Bunches of Oats lover Amy Flanders.

Cory Hansen, a Registered Dietitian at the USU Student Wellness Center, said it is important for students to eat a complete meal. "Whenever we have a balanced meal it gives us fullness for the next couple hours. We can go longer without eating or feeling hungry."

The most critical part of the meal that is usually left out, Hansen said, are those darn fruits and vegetables.

It is sometimes a challenge to get in all the reccomended fruits and particularly vegetables. But perhaps if they were prepared a bit differently, veggies would be more popular.

Kira Schmidt, a senior at USU studying elementary education, said she has a roommate who eats zucchini regularly. "That girl can't get enough of them!" she said. Schmidt described a zucchini dish her roommate eats with tomatoes, yellow squash and onions. Here's a way to take plain zuchini and kick it up a notch.

Kicked-up Zucchini

3 medium small yellow squash, cubed
3 small zucchini, cubed
1 (10 ounce) can diced tomatoes with green chile peppers
1/2 onion, chopped
salt to taste
garlic powder to taste

In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat. Reduce heat to low and cook until tender-crisp.


If making a meal is too tough for some college students, then kicking it up a notch might not work for a tastier meal, but they can still eat right. Whether a meal is made at home or eaten out, Hansen said people don't have any excuses not to eat right. "We can eat a balanced meal anywhere. Just ask for fruits or vegetables instead of fries."


Copyright 1997-2005 Utah State University Department of Journalism & Communication, Logan UT 84322, (435) 797-1000
Best viewed 800 x 600.