Recipes for people who can't cook - Etownian

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Recipes for people who can't cook - Etownian

Recipes for people who can't cook - Etownian

Posted: 04 Mar 2021 07:49 AM PST

Hello, Elizabethtown College students and community! How are you? Feeling a bit peckish, perhaps? While there are certainly a lot of positive aspects of grabbing something to eat from the Jay's Nest or having a meal at the Marketplace, there's nothing quite like eating a meal you made yourself. 

Now, some of you might be tempted to stop reading now. After all, not everyone has a talent for cooking. Honestly, I don't think I have any particular aptitude in the kitchen. (Except for washing dishes; I'm very, very good at washing dishes.) That being said, what I do have is a level of overconfidence in my own abilities that has infrequently failed me. 

As Chef Gusteau said in Disney's "Ratatouille," "anyone can cook." Remy might have replied to the effect that not everyone should cook, but how much stock do we really want to put in early-movie Remy. Early on he's just a close-minded rat.  

Trust me, I'm a much more open-minded rat. 

So, let's talk about cooking for the inexperienced chef. If you ask me, the best way to start cooking is to work with inexpensive and readily available ingredients. 

I'm mostly talking about pasta and vegetables that you would find commonly in salad. You could even get some of your ingredients in Marketplace To-Go boxes, if you don't want to run to the grocery. No need to get right into cooking pufferfish or to know what chard is. (It's a leafy green.) 

You're also going to want to have some basic spices (salt, pepper, garlic powder and anything you specifically know you love) as well as some sort of fat for cooking. Your cooking fats include butter, margarine and various sorts of oil. 

Now, to get to the cooking. So, try not to panic, but I'm an Aries, and I cook without worrying about troublesome specifics like measurements or cook times. 

Admittedly, that's why I mostly deal with vegetables, pasta and potatoes. You know, things that you just check that they're soft enough? 

For better or worse, I'm going to coach you in the art of intuitive cooking. This week we've got two concepts to play around with. Both involve pasta and vegetables. Shocking, I know. 

The first recipe is ramen stir fry. The first thing to do is start to cook your noodles and vegetables. Honestly, you can just throw the veg in the water with your noodles while you are boiling them. We're looking to get the food tender, but not soggy.

After that, we've arrived at the stir fry part of the program. Again, I'm not exactly a chef. What you can do, though, is use the flavor packet (to taste) and add your eggs. When you crack the eggs into the pan you're going to want to get everything covered and keep it moving. This isn't just a fried egg and noodles. It's supposed to be stir fry. Definitions evade me, but it'll probably taste good. Hopefully. 

The second recipe I've got for you sounds sophisticated, but is still super easy. We're talking a lemon spinach chicken pasta. If you're a vegetarian, just leave out the chicken. Easy fix!

The first thing you'll want to do is cook your sliced onion in butter with your garlic to soften it up. While you're doing this you can also boil your water and cook your pasta. 

While both of those things are happening you can be cutting your chicken into small pieces. I prefer to work with precooked, because I think raw meat is gross to touch. If you want to cook your chicken yourself, then just make sure you cook it well enough so you don't get salmonella. 

Then, combine the chicken, pasta, onion and the fresh spinach. You might want to add more butter here, and probably some salt. Squeeze lemon into this mess and add zest if you're feeling fancy. 

Cook this for a few moments until the spinach is warm and a little wilty. You'll know when it's time. Then, if you want you can top with parmesan cheese and serve. It'll probably taste super good! I believe in you!

Feta is having a moment. Jump on the bandwagon with these 5 recipes. - The Washington Post

Posted: 03 Mar 2021 09:00 AM PST

Here are recipes featuring different ways to showcase this tasty cheese. Not seeing the right recipe for you? Search for "feta" in our Recipe Finder.

Marinated Farmstead Feta. Stick a cubed block of feta into a jar with herbs, spices and oil, and let it soak. When you eventually open the jar, you have beautifully flavored, snackable cheese.

Roasted Feta With Grapes and Olives. Break apart a block of feta so the craggy chunks get slight browning as they roast; you'll notice that the grapes stain parts of the feta wine-red. This simple appetizer has tons of flavor with minimal effort.

Za'atar-Spiced Broccoli Stems With Whipped Feta. Throw feta, labneh, cream cheese, lemon and honey into a food processor and let it whir. The result? A dreamy, creamy sauce that you can pair with these za'atar-spiced broccoli stems, use as a dip for french fries, add to a sandwich, schmear on a bagel — get experimental with it.

Five easy gluten-free recipes for beginner college students - The Breeze

Posted: 04 Mar 2021 10:30 AM PST

For whatever reason gluten has been cut out of one's life, filling that carb void can be challenging. Feeling stuck with limited ingredients to choose from may lead many to run repeatedly through their roster of meals. In reality, there are hundreds of recipes on the internet that feature gluten-free alternatives and can be tastier than the original.  

Listed below are gluten-free recipe options— one for breakfast, lunch, dinner, dessert and a snack — for the person struggling to bring variety back into their day and satisfy that gluten craving. 

Breakfast wraps

These breakfast wraps are quick, easy to travel with on early mornings and reheatable. This recipe allows for a gluten- and dairy-free breakfast recipe that cooks up 14 "burritos." 

Ingredients: 

  • 12 eggs, scrambled

  • 1 pound breakfast sausage, browned, crumbled and drained

  • 16 ounces diced hash browns, cooked

  • 2 tablespoons olive oil

  • 1/2 onion, diced

  • 1 red pepper, diced

  • 1 green pepper, diced

  • Salt and pepper to taste

  • 14 gluten- and dairy-free tortillas (Mission brand is recommended)

Instructions: 

In a large skillet, heat oil over medium heat. Add the onion and stir. Once the onion becomes translucent, add the diced peppers. Stir occasionally until tender. Then, add scrambled eggs, hash browns and ground sausage. Mix well. If eating immediately, warm the soft tortillas in the microwave and serve with the burrito mixture and optional toppings. If freezing to enjoy later, allow the egg mixture to cool. Then, transfer to tortillas, roll them into a burrito and place them in aluminum foil. Freeze in a gallon-sized Ziploc bag. When one's ready to eat the frozen breakfast burritos, place them in the microwave and heat for two minutes. Optional: Garnish with salsa and dairy-free sour cream.

Chipotle Sweet Potato Burrito Bowls: lunch

An easy and light lunch option, these bowls are filling and full of nutritional value. Taking anywhere from 25-35 minutes to make, they'll be worth the extra effort. 

Ingredients:

  • 2 large sweet potatoes (about 1 1/2 pounds), diced (about 6 cups)

  • 2 tablespoons olive oil

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon chipotle chili powder

  • 1/4 teaspoon cumin

  • 1/4-1/2 teaspoon salt (or to taste)

  • Rice or cauliflower rice

  • Black beans or pinto beans

  • Lettuce

  • Fresh cilantro

  • Avocado or guacamole

  • Salsa or pico de gallo

Instructions:

For the sweet potatoes: Preheat the oven to 400 degrees. In a large bowl, stir together the sweet potatoes and olive oil. Sprinkle the potatoes with chili powder, chipotle chili powder, cumin and salt. Stir to coat. Spread seasoned sweet potatoes on a baking sheet and roast for 20 to 25 minutes, stirring every 10 minutes. 

For the burrito bowls: Spoon rice or cauliflower rice, roasted sweet potatoes and beans into a bowl. Add one's favorite toppings, such as lettuce, tomatoes, avocado, peppers or corn. Drizzle with salsa or guacamole. 

White Chicken Chili: dinner

This recipe uses only five ingredients and takes a whopping 15 minutes to prepare and cook. It's a great option for someone with little time on their hands. A tasty recipe with lots of room for possible variations, one can't go wrong with this meal. 

Ingredients:

  • 6 cups chicken stock

  • 3 to 4 cups cooked shredded chicken

  • 2 15-ounce cans beans of choice, rinsed and drained

  • 2 cups (16 ounces) salsa verde

  • 2 teaspoons ground cumin

  • Optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped red or green onions, sour cream, crumbled tortilla chips

Instructions:

Stir together the chicken stock, shredded chicken, beans, salsa and cumin in a large pot. Cook on high heat until the soup reaches a simmer. Reduce the heat to medium-low to maintain the simmer. Serve garnished with one's favorite toppings.

S'mores Bars: dessert

Who doesn't love s'mores? If one answers "Me," don't panic. There are tons of other recipes online for hundreds of delicious gluten-free desserts, but I doubt one won't enjoy this savory recipe.

Ingredients: 

  • 1/2 cup butter, room temperature 

  • 1/4 cup brown sugar

  • 1/2 cup granulated sugar

  • 1 egg, room temperature

  • 1 teaspoon vanilla extract

  • 1 1/3 cups gluten-free all-purpose flour

  • 1/2 teaspoon xanthan gum 

  • 3/4 cup gluten-free graham cracker crumbs

  • 1 teaspoon baking powder

  • 1/4 teaspoon fine sea salt

  • Five 1.55-ounce Hershey's Milk Chocolate Bars

  • 1 1/2 cups Marshmallow Fluff

Instructions:

Preheat the oven to 350 degrees and line a 9-by-9-inch baking dish with parchment paper or spray with nonstick spray. In a large bowl, cream together butter and sugar. Beat in the egg and vanilla. In a separate bowl, whisk together the flour, xanthan gum, graham cracker crumbs, baking powder and salt. Add the dry ingredients to the butter and sugar mixture and mix until combined. Transfer half the batter to the baking dish and spread evenly over the bottom. Layer the chocolate bars over the pressed dough and spread the marshmallow evenly over the chocolate. Carefully spread the remaining batter over the top of the marshmallow spread. Bake for 30 minutes. Cool in pan before cutting. 

Peanut Butter Oatmeal Balls: snack

These healthy, vegan and gluten-free protein balls are a fan favorite. Taking only 10 minutes to prepare, they're easy to throw together and travel with for an on-the-go midday snack. 

Ingredients: 

  • 1 cup rolled oats

  • 1/2 cup peanut butter

  • 1/4 cup dark chocolate chips

  • 1/4 cup maple syrup or honey

  • 2-to-3 tablespoons nut milk or other milk of choice 

  • 2 tablespoons ground flax seeds and/or chia seeds

Instructions:

In a large mixing bowl, combine the rolled oats, ground flax seeds and/or chia seeds if using any. Add peanut butter and maple syrup to the bowl. Stir or work it with hands until well combined. Add two to three tablespoons of nut milk if too dry or crumbly. Fold in chocolate chips. Cover and let the mixture chill in the fridge for 20 minutes. Line a cookie sheet with parchment paper. Using a spoon or one's hands, form the dough into balls. Freeze for 20 minutes, then transfer the peanut butter balls to an airtight storage bag or container. Store in the fridge for up to two weeks or freezer for two months.

Gluten-free cooking can be challenging, but it can also be exciting and motivating to find new recipes and gain experience in the kitchen. As college students, many are just branching out and learning new skills in the kitchen, but it's rewarding to see the final result on the plate. 

Contact Lauren Kuhno at kuhnolm@dukes.jmu.edu. For more on the culture, arts and lifestyle of the JMU and Harrisonburg communities, follow the culture desk on Instagram and Twitter @Breeze_Culture.


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