Cooking as easy as 1...2...3...
By Molly Gore
It's been two and a half weeks; you need a break from Roma, Verde, At Home, Grill, The Wall and Ole, and you don't have much cash to spare.
Thankfully, the Cellar Market offers fresh produce, microwaveable meals, dairy products, plenty of snack foods and lots of ingredients to get creative with. It is surprisingly simple and affordable to cook for oneself, even in the 3-by-4 kitchen space provided in the dorms.
Though a washing machine may not be the ideal chopping block, cooking is a smart way to use your food points and a great way to learn some simple cuisine basics. Below are four different recipes made with ingredients all available at Cellar Market.
A surefire easy comfort food for nearly everyone between the ages of four and thirty, macaroni and cheese remains a staple for a great number of college students both in the dorms and with their own kitchens. Though attractively easy to make, most pre-packaged macaroni and cheese contains too many chemicals and colorings than we care to know about. The solution? Homemade macaroni and cheese, sans neon orange powder. Delightfully simple and inexpensive, this dish provides a taste of home and a the option to change the type of cheese to your liking.
Macaroni and cheese8 ounces macaroni2 cups shredded cheddar cheese3 cups milk1/4 cup butter plus 2 tablespoons3 tablespoons flour1) Cook macaroni according to directions.2) Melt butter in a saucepan. Stir in the flour.3) Slowly add the milk while stirring.4) Add cheese and stir slowly until melted.5) Bake for 30 minutes.
To a dorm resident, the prime nachos recipe is typically nothing beyond nuked Velveeta and Tostitos. With only five ingredients and minimal preparation, a much tastier and more flavorful dish is possible in less than 10 minutes.
Bean nachos1 bag of tortilla chips, 1 can of black beans, 1 can of yellow corn, 1 cup of shredded cheddar cheese, 1 tomato, 1 jar jalapenos (optional)1) Preheat oven to 375°2) Spread tortilla chips in oven-safe dish (like a casserole dish).3) Stir together black beans, salsa and corn in a bowl. For extra spiciness, add 1/3 cup chopped jalapenos.4) Spoon mixture over tortilla chips and sprinkle with cheese.5) Put in oven for 3 to 4 minutes until cheese is melted and garnish with salt and chopped tomatoes.
The wonderful thing about couscous is that it can be easily flavored and adapted for practically any taste. Traditionally it is cooked in water, but vegetable or chicken broth can be used for more flavor. The variety of fruits, vegetables and nuts that can be tossed with couscous are countless. Nuts add texture and crunch and go equally as well with fruits and vegetables. Sun-dried tomatoes and a little pesto is another option for those who crave something more savory.
Couscous1 box of plain couscous 2 tablespoons butter or olive oil3/4 cup dried fruits, fresh fruit or chopped vegetables1/2 cup nuts (any kind, optional)1) Cook couscous according to directions on package.2) Remove from heat, fluff the couscous with a fork while adding the butter or olive oil.3) Fold in the fruit, vegetables or nuts.
The Waldorf Salad may not have the same cult appeal as macaroni and cheese or nachos, but it is just as easy to make and even quicker. It adds a refreshing crunch to any warm meal and serves as a quick quenching snack, especially in warmer weather. You may take out any of the ingredients you don't like, and alter the sauce to your liking with changing proportions slightly. Halved cherries also work well in this salad.
Waldorf salad2 tablespoons lemon juice, 1/4 cup raisins, 1/3 cup chopped celery, 1/4 cup mayonnaise1/2 tablespoon sugar or honey, 2 apples chopped into small cubes1) Toss the chopped apples in a bowl and sprinkle the lemon juice over them (it keeps the apples from turning brown too).2) Put the rest of the ingredients in the bowl with the mayonnaise and sugar or honey.3) Toss it all together until coated with dressing.
Most people know how important a good breakfast is for both a healthy start to the day and as a regular routine for general health. Despite this, the likes of Count Chocula and Fruit Loops find their way into the breakfast bowls of college students everywhere. Maybe it's the sweetness, but this can be found easily and in a more healthy form that is universally appealing: the smoothie. The wonderful thing about the smoothie is that almost anything can be added. Mango and strawberry is a personal favorite, and luckily, the Cellar Market keeps a relatively regular stock of mangoes, and the Friday Bon Appetit Farmer's Market is always sure to have fresh strawberries.
Smoothies1 mango1 handful of strawberries1/2 banana1 cup vanilla yogurt1/4 cup milk1) Carve all the fruit out of the mango shell.2) Put in the rest of the ingredients and blend for 10 seconds.3) Not cold enough? Use frozen fruit instead or 1/4 cup ice.Other healthy options:Omelet with berries; Oatmeal; Sliced apples with peanut butter and granola or raisins