College Cooking

I was recently talking to a friend whose college-aged daughter will be living in a suite with a kitchen next year, and I recalled putting together a blog entry of recipes with not too many ingredients. When I was cooking for myself in college, I didn't have a ton of spices and it could be tough to buy small amounts of whatever ingredient I needed, so recipes that didn't call for 27 different things was a big plus. In addition, we didn't have a lot of fancy supplies and equipment: a basic oven and stovetop, a couple of saucepans, a 9x13" baking dish, and a cookie sheet or two. Combine that with minimal cooking skills and even more minimal time to cook for myself, and I was pretty limited in the recipes that would work for me. 

So I've put together a consolidated and updated collection of recipes for college students - or anyone else - who's trying to cook with limited ingredients, skills, and time. I've included main dishes, vegetables, salads, a bread recipe (no mixer needed and no kneading!), and of course (because I remember college) several dessert recipes (no mixer or fancy pans needed). 

Before we begin, I have a few helpful tips for the less experienced cook:

1) Know a little bit about food safety. Always wash your hands before (and after) handling food, keep raw foods separate from cooked ones (and thoroughly scrub utensils like knives and cutting boards when switching from raw to cooked items or from meats to vegetables), refrigerate leftovers promptly, rinse fruits and vegetables (even if you're going to peel them), and cook foods to a safe temperature. 

2) Speaking of cooking to a safe temperature, meat like chicken and pork varies in cook time based on how thick an individual piece is, so if you can, invest in an instant read meat thermometer (this one is less than 6 bucks at Target). Print out a chart of safe internal temperatures for various foods (like this one) and stick it on your refrigerator or inside your pantry door for easy reference. If you don't have a food thermometer, cut into the thickest part of the meat to check for done-ness. If the juices that run out are cloudy, it's not quite done yet. 

3) If you invest in only one good piece of kitchen equipment, get a good quality, sharp knife. Not only is a dull knife frustrating and difficult to use, it's much more likely to slip and cause a serious injury.

4)  Many recipes call for adding salt, pepper, and other seasonings "to taste." But "to taste" is tricky when seasoning meat, since you can't taste it before it's cooked. I think about how much I would put on my individual serving and multiply it by the number of servings in the recipe. Make a mental note if the finished dish is over- or under-seasoned and adjust for the next recipe. You'll be surprised at how quickly you get a feel for "to taste"!

5) When cooking ground beef, always drain the fat off after browning. Ground beef generally comes as 70%, 80%, 85%, or 90% lean. The lower numbers (higher fat content) are often cheaper, but you need to be sure to drain the fat well, or the dish will taste greasy. I save the foam tray the meat came in and pour the fat into it, holding the meat in the pan with the spoon or the pot lid. Once the fat solidifies, you can pour the remaining liquid down the sink and throw the tray and fat into the trash. Never pour fat down the drain! It will clog your sink. And don't pour hot fat into the trash, as it could melt a hole in the bag.

6) For the most part, cooking (unlike baking) is very forgiving in terms of relative amounts and even types of ingredients. For example, if you love beans, go ahead and add a second can of kidney beans to the Sausage with Red Beans and Rice recipe below. If you can't stand corn but will happily eat peas and carrots, use those in the Cottage Pie Recipe - and if Tex-Mex is your preferred flavor profile, add taco seasoning to your beef and stir some salsa into the potatoes. Or if you got a bunch of ground turkey on sale, try substituting that for ground beef in pretty much anything. It's a good idea to try a recipe as written the first time you make it, but once you have a feel for how everything works together, start to experiment. 

One more note - most of these recipes can be cut in half with no change to the cooking times.

Happy cooking!

Salsa Chicken

4 chicken breast halves
1 packet taco seasoning
1 cup salsa (mild, medium or hot)
1 cup shredded cheddar (or pizza cheese)
2 tablespoons sour cream (optional)

Preheat oven to 375 degrees. Place chicken breasts in a lightly greased 9x13" baking pan. Sprinkle with about half the taco seasoning, then flip and sprinkle the other side with the remaining seasoning. Pour salsa over the top. Bake for 25 to 35 minutes, until chicken is tender and juicy and juices run clear when you poke the chicken with a fork. (If you have a meat thermometer, the internal temperature should be 165 degrees.) Sprinkle evenly with cheese and return to oven for 3-5 minutes, until cheese is melted and bubbly. Top with sour cream, if desired. 

Mushroom Pork Chops

4 boneless pork chops
salt and pepper, to taste
pinch garlic salt
1 teaspoon olive or vegetable oil
1/2 cup frozen chopped onion (or 1 small onion, diced)
1/2 pound fresh mushrooms, sliced
1 (10.75-oz) can condensed cream of mushroom soup

Sprinkle chops with salt, pepper, and garlic salt. In a large skillet over medium-high heat, heat the oil for a few minutes, then add the chops and cook for several minutes, until browned, then flip and brown the other side. Add the onions and mushrooms and cook for another minute or two. Pour the soup over the meat, then cover and reduce heat to medium-low and simmer for 20-30 minutes, or until chops are cooked through. (If you have a meat thermometer, the internal temperature should be 145 degrees.)  

 

Parmesan Crusted White Fish

3/4 cup grated Parmesan
2 teaspoons paprika (I like smoked paprika)
1 tablespoon chopped fresh parsley (or a generous sprinkle of dried parsley flakes)
salt and pepper, to taste 
4 fresh white fish filets (cod, haddock, or tilapia)
olive oil

Preheat oven to 400 degrees. Line a 9x13" pan or cookie sheet with raised sides with nonstick foil. Mix together Parmesan, paprika, parsley, salt, and pepper in the lined pan. Using your fingers or a pastry brush, coat the fish filets with oil and press into the parmesan mixture on both sides. Bake for 10-12 minutes, until fish flakes easily with a fork (thicker fillets will take longer). 

Chili Mac

1 pound ground beef 
2 teaspoons chili powder
1-1/2 cups water
1 (15-oz) can kidney beans (dark or light), drained and rinsed 
1 (15-oz) can tomato sauce
1 cup chunky salsa
3/4 cup elbow macaroni (uncooked)
1 cup shredded cheese (cheddar, pepper jack, pizza cheese, etc.)

Heat a large saucepan over medium-high heat and crumble ground beef into it, then sprinkle with chili powder. Cook, stirring occasionally and breaking up large clumps of meat, until well-browned and no pink is visible. Drain and discard fat.  Add water, beans, tomato sauce, salsa, and uncooked noodles, and mix well. Allow to come to a boil, then reduce heat to low, cover, and simmer for 15 minutes, stirring once in the middle of cooking. Serve topped with cheese. 

Cheeseburger Pie

1 lb ground beef
1 large onion, chopped (or 1 cup frozen onion)
1/2 teaspoon salt
1 cup shredded cheddar (or pizza) cheese
1/2 cup Bisquick baking mix (or pancake mix)
1 cup milk
2 eggs

Preheat oven to 400. Brown beef and onion in a skillet over medium heat; drain. Stir in salt. Spray a 9-inch pie plate or 8x8-inch baking dish with cooking spray and spread meat in plate. Sprinkle with cheese. In a small bowl, whisk together remaining ingredients and pour into pie plate. Bake for 25 minutes.

Caprese Chicken

3 chicken breasts
2 Roma tomatoes, sliced
1 cup shredded mozzarella
1/2 cup balsamic glaze
Handful fresh basil leaves
salt and pepper
olive oil

If your chicken breasts are especially thick, pound them between two layers of plastic wrap, using either a meat tenderizer hammer or the bottom of a heavy saucepan. (During finals week, a particularly despised textbook is also a reasonable option.) Trim fat and season both sides with salt and pepper. Heat a large skillet over medium-high heat and drizzle with olive oil. Brown the chicken for about 4-6 minutes on each side, until cooked through (check for 165 degrees with your meat thermometer!). Drizzle each breast with balsamic glaze and top with shredded mozzarella and a slice or two of tomato. Turn off heat, cover skillet, and allow to rest for a few minutes, until cheese is melted. Top with basil leaves and additional balsamic glaze, if desired. 

Baked Salmon with Dill Butter

1 pound salmon (skinless or skin-on)
1 tablespoon butter, room temperature
1 tablespoon olive oil
2 handfuls fresh dill, chopped
salt and pepper
lemon juice or fresh lemons

Preheat oven to 375. Line a rimmed baking sheet with nonstick foil or spray with cooking spray. Lay salmon on baking sheet and season generously with salt and pepper. In a small bowl, combine butter, oil, dill, and salt and pepper, then spread evenly over salmon. Bake for 14 minutes, then broil for 2-3 minutes to give the top a slight crust (optional). Fish should flake easily with a fork when done. Remove from oven and drizzle with a little lemon juice or top with lemon wedges or slices. 

Sausage with Red Beans and Rice

12 ounces sausage (sweet Italian, bratwurst, kielbasa, etc.), sliced
1 teaspoon olive or vegetable oil
1/2 onion, chopped (or 1/2 cup frozen diced onion)
1 (14-oz) can diced tomatoes (do not drain)
1 (15-oz) can red kidney beans, light or dark, drained but not rinsed
1 cup cooked rice OR 1/2 cup uncooked rice
Salt and pepper, to taste (see above)

Heat oil in a large pot over medium heat. Add sausage and onion and cook, stirring occasionally, until meat is browned. Drain fat, then add tomatoes and kidney beans. If using uncooked rice, add rice and amount of water in cooking directions and simmer according to directions. If using cooked rice, stir in and simmer. Add salt and pepper to taste. (The original recipe did not call for seasoning but I felt it needed a little. Feel free to experiment with spices like cumin, smoked paprika, and chili powder for a more flavorful dish!)

Note: If you prefer a "saucier" dish, you can add 1/2 cup beef or chicken stock while the dish simmers. 

Salsa Verde Chicken Enchiladas

1 (16-oz) jar chunky salsa verde
12 ounces low-fat plain Greek yogurt
3-1/2 cups shredded chicken (get a rotisserie chicken and shred the meat, or use canned chicken)
2 cups shredded mozzarella
12 corn or flour tortillas

Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with non-stick spray. In a medium bowl, whisk together salsa and 1 cup yogurt. In the dish, layer as follows:

• 1/4 of the sauce 
• 4 tortillas, overlapping as necessary
• Half the chicken
• 1/4 of the sauce
• 1/3 of the cheese
• 4 tortillas
• The rest of the chicken
• 1/4 of the sauce
• 1/3 of the cheese
• 4 tortillas
• The rest of the sauce
• The rest of the cheese

Bake for 30-35 minutes until hot and cheese is melted. 

Parmesan Pork Chops

4 boneless pork chops
1/2 cup butter, melted
2 cups Italian seasoned panko (or plain panko or breadcrumbs plus a teaspoon or two of Italian seasoning)
1 cup grated parmesan

Preheat oven to 375. Spray a 9x13" baking pan with non-stick cooking spray (or line with non-stick foil). Add panko and parmesan to a quart- or gallon-sized ziploc baggie and shake to combine. Dip each chop in melted butter (both sides) and drop into bag of panko. Seal bag and shake to coat thoroughly, then lay in prepared baking dish. Repeat with remaining chops. Sprinkle remaining panko over chops. Bake for 30 minutes (uncovered), or until cooked through (145 degrees on a food thermometer).

Cottage Pie

1 to 1-1/2 pounds ground beef
6 servings mashed potatoes (leftover, freshly made, or instant)
2 cups frozen corn or mixed vegetables
2 cups shredded cheese (optional)
salt and pepper
garlic powder (optional)
onion powder (optional)

Preheat oven to 375. In a large skillet over medium-high heat, brown the ground beef, seasoning with salt, pepper, garlic powder, and onion powder to taste. Drain fat and layer beef in the bottom of a 9x13" baking dish or deep casserole dish. Top evenly with frozen vegetables. Prepare mashed potatoes and spread over meat and vegetables. If desired, top with shredded cheese. Cover with foil and bake for 25 minutes. Remove foil and allow to bake for 5 more minutes, until cheese is melted or top of potatoes are golden brown. 

Note: There are tons of variations you can make to this recipe. Throw some chopped onions and minced garlic in with the ground beef. Use lamb, pork, chicken, or turkey instead of beef. Try different seasonings, like taco, poultry, or Italian, or whatever herbs you have handy, fresh or dried. Use whatever vegetables you have on hand, fresh or frozen. Mix in a little sour cream with the potatoes. Use sweet potatoes instead of white potatoes. Skip the cheese and top with chopped chives instead. The only limits are your pantry and your imagination!

Swedish Meatballs

Small bag frozen meatballs (anywhere from 15-30 oz)
1/4 cup (1/2 stick) butter
1/4 cup flour
2 cups beef broth (or 2 cubes of beef bouillon dissolved in 2 cups hot water)
3/4 cup heavy or light cream or half and half
1 tablespoon Worcestershire sauce
salt and pepper

In a large skillet over medium heat, melt the butter. Gradually whisk in the flour. Continue to cook and whisk until it starts to brown. While continuing to whisk, gradually add the beef broth and cream. Continue to whisk until smooth. Stir in Worcestershire, salt, and pepper. Reduce heat to low and allow to simmer. While sauce is simmering, microwave meatballs for 4-5 minutes, until thawed and slightly warm. Add to sauce and simmer for 5 more minutes. Serve over rice, mashed potatoes, or egg noodles. 

Mexican Soup

2 teaspoons olive oil
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1 tablespoon (1 packet) taco seasoning
1 cup frozen corn
1 cup salsa
1 carton (32 ounces) chicken broth

In a large saucepan over medium-high heat, heat olive oil. Add cubed chicken; cook and stir for 6-8 minutes until no longer pink. Stir in taco seasoning. Add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Skim fat before serving. 

Hearty Pasta Salad

16 oz uncooked pasta (fusilli, farfalle, elbows, etc.)
3 cups cherry tomatoes, cut in half
1/2 pound provolone cheese, cubed
1/4 pound sliced pepperoni, cut in half
1/2 pound salami, cubed
1 sweet bell pepper, seeded and diced
1 (10-ounce) can of sliced black olives, drained
1 (8-ounce) bottle of Italian dressing

Cook pasta as directed on package for "al dente" results. Drain. In a large bowl, combine pasta with all remaining ingredients except dressing and toss. Pour dressing over top and toss until well-coated. 

Feel free to swap out any ingredients to suit your own taste - add broccoli florets and/or shredded carrots, skip the olives or the meats, use a different kind of cheese. 

Broccoli and Bacon Salad

2 medium heads of broccoli, florets only, cut into bite-size pieces
1 package pre-cooked bacon, crisped in the microwave and crumbled
2 cups shredded cheddar cheese
1/2 cup light mayonnaise
4 tablespoons sugar
4 tablespoons red wine vinegar

In a large bowl, toss together broccoli, bacon, and cheese. In a small bowl, whisk together mayonnaise, sugar, and vinegar. Taste and adjust sugar or vinegar as needed. Drizzle dressing over salad and toss well. Cover tightly and refrigerate several hours to overnight, tossing occasionally if possible. 

This salad is also delicious with sunflower seeds, chopped peanuts, or chopped red onion added. 

Roasted Butternut Squash

1 butternut squash, peeled, seeded, and cut into chunks (you can often find pre-chunked squash at the grocery store - if you cut it up yourself, you can microwave it for 30-60 seconds to soften it a little)
2 tablespoons olive oil
2 tablespoons honey
1/4 teaspoon ground cinnamon
salt and pepper, to taste

Preheat oven to 400 and put the rack in the center position. Line a cookie sheet with non-stick foil and arrange the squash on it. Drizzle/sprinkle remaining ingredients over squash and toss to coat. Arrange in an even layer and roast for 20-25 minutes, tossing halfway through cooking, until tender. 

Garlic Butter Baby Carrots

1 pound baby carrots
2 tablespoons butter
1 teaspoon olive oil
1 tablespoon minced garlic (buy in a jar or peel and chop up about three fresh garlic cloves - a clove is a segment of the large bulb you buy at the store)
salt and pepper
fresh dill, parsley, or other herbs (optional)

Bring a large saucepan of water to a boil over high heat. Add a generous pinch of salt and the carrots. When it comes back to a boil, reduce heat to low and simmer for 4-7 minutes, until they feel tender when you poke them with a fork. Drain the water and return the carrots to the pot. Over medium heat, add butter, olive oil, garlic, pepper to taste, and about 1/2 a teaspoon of salt. Cook, stirring often, about 4-6 minutes, until garlic is slightly browned. Remove from heat and sprinkle with fresh herbs, if desired. 

Haricots Verts (French Green Beans)

1 pound French green beans (you can also use regular green beans, but may need to cook them longer because they're thicker)

3 tablespoons butter
1 shallot, peeled and chopped (or use about 1/4 cup finely chopped onion or red onion)

1/4 teaspoon each salt and pepper

1 teaspoon lemon juice

Place beans in a large skillet and cover with 2 cups water. Bring to a boil over medium-high heat and cook about 5 minutes, tossing occasionally until barely tender but still a little crisp. Drain; set beans aside. In the same skillet, melt the butter over medium heat, then saute shallots for one minute. Add the beans back to the pan and toss to combine. Season with salt, pepper, and lemon juice, and remove from heat. Serve immediately, or chill in refrigerator and serve cold. 

Harvard Beets

1 pound fresh beets

1 tablespoon cornstarch

1/3 cup sugar

1/4 teaspoon salt

1/4 cup vinegar (white or cider)

1 tablespoon butter

Trim beet leaves to about 2" from beet. Wash well. Place in a large saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to low and simmer for 45 minutes to 1 hour, until tender. Drain and allow to cool. Slip skins and greens off (use a knife if needed) and cut into cubes or slices. In a medium saucepan, combine cornstarch, sugar, and salt. Add vinegar and 1/2 cup water and stir until dissolved. Bring to a boil over high heat, stirring constantly, until mixture thickens. Boil for an additional minute, then stir in butter. Add beets and continue to cook until heated through. May be served hot or cold. 

Ultimate Sauteed Vegetables

2 bell peppers, seeded and sliced into thin strips
1 medium red onion, sliced
1 large carrot, cut into thin slices or matchsticks
1 medium head broccoli, florets only, cut into bite-size pieces
olive oil

1 teaspoon dried oregano

salt and pepper

In a large bowl, toss together vegetables, 1 tablespoon olive oil, oregano, salt, and pepper. In a large skillet, heat another tablespoon of olive oil over medium-high heat. Add the vegetables and cook for 10-12 minutes, until tender and lightly charred, stirring occasionally. Adjust seasonings to taste and serve immediately. 

No Knead Bread

3 cups warm water ("handwashing warm")

1-1/2 tablespoons instant yeast (2 packets)
1 tablespoon salt
6-1/2 cups flour

In a large bowl, combine warm water and yeast. Stir in salt and flour, stirring until there are no dry patches. Dough will be softer and looser than "standard" bread dough. Cover bowl with plastic wrap and a towel and let sit in a warm place for 2 hours. (The top of the fridge is surprisingly good for rising dough, if it's accessible. You can also turn on the oven for just a minute then turn it off and let the dough rise in the oven.) Divide the dough in half and form each piece into a round ball. Line a cookie sheet with parchment paper and put each dough ball on the paper, seam side down. Allow to rest for 40 minutes. While dough is rising the second time, place an upside-down cookie sheet (or a pizza stone, if you have one) on the top rack of the oven, and preheat it to 450. Place a cake pan or shallow casserole dish on the lower rack. When the dough finishes rising, dust the top lightly with flour and make three deep diagonal slashes on the top of each loaf with a sharp knife. Slide each loaf onto the pre-heated cookie sheet and pour a cup of water into the pan on the lower shelf, then close the oven quickly. bake for 24-28 minutes, until golden brown. 

Cinnamon Twists

1 (8-ounce) can crescent roll dough
3 tablespoons butter, melted
2 tablespoons sugar
1 teaspoon cinnamon

Preheat oven to 375. Line a cookie sheet with non-stick foil and unroll the crescent roll dough onto it. Divide the dough into four rectangles and seal the diagonal seams inside each rectangle. Spread the melted butter over two of the rectangles (reserve a little of the butter) and sprinkle with a little less than half of the sugar and cinnamon. Place the other two rectangles of dough on top of the buttered rectangles and seal the edges. Using a sharp knife, cut each rectangle into six strips and brush with remaining butter. Twist each strip a few times and arrange on cookie sheet. Sprinkle with remaining cinnamon and sugar. Bake for 8-10 minutes. 

Cherry Dump Cake

1 (21-ounce) can cherry pie filling

1 (15-ounce) can crushed pineapple (do not drain)

1 (15.25-ounce) box yellow cake mix

6 ounces chopped walnuts

3/4 cup (1-1/2 sticks) butter (cold)

Preheat oven to 350. Spray a 9x13-inch baking dish with non-stick cooking spray. Dump pie filling and crushed pineapple into prepared pan and stir to combine. Sprinkle cake mix over top and stir until just combined. Sprinkle walnuts over. Cut the butter into thin slices and spread evenly over pan. Bake for 35-40 minutes, until golden brown. Serve with vanilla iced cream or whipped cream, if desired. 

Flourless Peanut Butter Cookies

1 cup creamy peanut butter

1/2 cup sugar, plus more for rolling

1 egg

Preheat oven to 350. Line a cookie sheet with parchment paper. In a medium bowl, stir together all ingredients. If dough is too sticky, refrigerate for 10-20 minutes. Using a spoon, scoop dough and roll into 1-inch balls, then roll in a small bowl of sugar. Place on prepared cookie sheet and press twice with a fork to flatten and form a criss-cross pattern. Bake for 8-10 minutes, until lightly browned on the bottom. Remove from oven and cool on cookie sheet for two minutes, then transfer to a cooling rack and allow to cool completely. 

M&M Fudge

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) bag semi-sweet chocolate bits

1-1/4 cups mini M&Ms

Line an 8x8-inch baking dish with parchment paper, leaving 2 inches overhanging at each side. In a saucepan over medium heat, combine sweetened condensed milk and chocolate bits, stirring frequently, until melted and smooth. Remove from heat and stir in 3/4 cup M&Ms. Pour into prepared dish and smooth with rubber spatula. Sprinkle with remaining M&Ms, pressingly lightly into top of fudge. Refrigerate for at least two hours, then cut into squares. 

S'mores Pie

Premade graham cracker crust

2 cups chocolate bits

1 bag mini marshmallows

Preheat oven to 350. Pour chocolate bits into crust. Top with a thick layer of mini marshmallows. Bake until marshmallows puff and turn golden brown. Slice and serve immediately. 

Bon Appetit!