Dorm Room Foodie

Photo: here

As much as I absolutely adore my campus dining halls--they're actually good!--this year I really want to try to make more food in the dorm. So I set to work look for some easy recipes. Considering the fact that I am restricted to a microwave this indeed has involved some research. Here are just a few things that I have found on Pinterest and other useful sites:

Brownie in a mug:

If you have yet to stumble upon this dessert you do not spend as much time on Pinterest as I do! I haven't tried it yet but it does look super easy and yummy. Here's the recipe:

• 1/4 c sugar

• 1/4 c flour

• 2 tbsp cocoa
• pinch of salt
• 3 tbsp water
• 2 tbsp olive oil

1) Mix dry ingredients, then add the water and oil. Mix well.
2) Cook in microwave for 1 min. 40 secs.
3) Top with a bit of ice cream or whatever you fancy!

Scrambled eggs: I didn't even realize that the microwave was an option when preparing eggs. I'm sure that it doesn't beat eggs done in the skillet, but add some cheese and you've got a pretty standard omelet right in your dorm room!

The almighty rice cooker: Unfortunately, I am not able to keep one of these in my dorm. :( But I do know some schools will allow you to have them. Not only can you prepare rice but you can also boil some pasta and even get fancy with risotto!

<3 Ashley

Do you have any easy recipes that can be prepared in a dorm room?

Culinary Experiments

Like any sane human being I adore food. Not only does it provide very necessary sustenance, it is also a common denominator in most of the social interactions I enter into. Very rarely is a meet with my friends done outside of a restaurant, coffee shop, or movie theater (popcorn!) But along with the love of such edible delights comes the need to learn how to prepare things beyond the difficulty level of toast.

In college most of the dorm room cooking consists of mixing things with hot water and stirring, microwaves and occasionally a contraband toaster oven. Being in that situation for months and months can do wonders at instilling a desire to use a stove and oven again. Since I've been home I have eaten out a grand total of three times. This is a combination of a few reasons: the looming swimsuit season (Applebee's is not your friend in this scenario!) and the fact that I want to get used to cooking for myself.

In doing so I have discovered some go-to foods that I have a tendency to lean towards and make different variations of: pasta, rice, eggs and the use of na'an (pizza and sandwiches) I don't really have any recipes or anything...I am still at the point where I just find things in the refrigerator that could possibly taste well in the dish. Like today for example. I made the pasta dish pictured above; pasta, spinach, mozzarella, garlic, olive oil and lemon juice. I don't even have any measurements for you...that's how off-the-cuff I am with this cooking thing. But one thing I can tell you about this meal is yum!

Are you as ridiculous at cooking as I am? Is there a dish that you've made that was completely improvised?

<3 Ashley

Autumn Vegetable Soup

As I mentioned yesterday, as part of my (so far great!) attempt at remaining active, I will be posting a autumn recipe everyday in November. In December I will be updating daily with cookie recipes. :) 

As we enter into these colder months, one thing I think of is the image of sitting by the fire with a nice hot bowl of soup watching the leaves fly by, or the snow fall. Soup is usually my go to meal since it is relatively easy to make. Here is a recipe I found for autumn vegetable soup. Here is what you need:

2 Tbs. olive oil 
3 medium carrots, cut into medium dice 
1 large yellow onion, cut into medium dice 
2 medium cloves garlic, minced 
2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash) 
1/4 tsp. ground allspice 
Pinch cayenne pepper; more to taste 
Kosher salt 
1 quart lower-salt chicken broth 
1 14.5-oz. can no-salt-added diced tomatoes 
4 sprigs fresh thyme 
2 cups lightly packed, coarsely chopped kale 
1 cup lower-salt canned chickpeas 

Heat the oil in a large soup pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine. Add the broth, tomatoes with their juice, and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more. Discard the thyme springs before serving. Season to taste with more salt and cayenne.

Credit: Fine Cooking