Cooking can be daunting in a college dorm, especially if you've never done it before. Without the same regular access to a stove, oven and other appliances, it may seem impossible to cook for yourself on a college campus.
But after spending two years on campus, I've learned how to make the most out of the communal kitchen space and make different meals for myself and for my friends.
Cauliflower fried 'rice'
I found this recipe a few weeks ago and have made it seven times, at least. What I like about this meal is most of the work is in the preparation. It is a bit harder to make without a food processor, but not impossible.
Start to finish: 25 minutes
1 head of cauliflower, washed
2 tablespoons sesame oil
2 eggs, scrambled or fried
1 cup peas, frozen are best for this recipe
1 cup carrots, frozen are best for this recipe
2 tablespoons soy sauce, or more for taste
Optional: 1 onion, chopped.
If cooking in an electric skillet, heat to 350 F. If using a wok or skillet on a stove or hot plate, wait until the prep work is done to heat up.
Take the peas and carrots out to thaw.
Rinse and chop the cauliflower into small pieces.
Depending upon how much time you have, you can chop the cauliflower into fine pieces or keep it a bit chunky.
If using the onion, chop into small pieces.
Using the electric skillet, wok or skillet and hot plate, crack open eggs and cook them to your preference. Set aside in a bowl for later.
Pour the sesame oil into the skillet. Make sure it spreads throughout the skillet.
Add the peas and carrots (and onions), and let them cook for 1-2 minutes.
Add the eggs in next and begin to stir the ingredients in the sesame oil.
If desired, add another tablespoon of sesame oil if the bottom of the pan looks bare.
Add the cauliflower in on top and then the soy sauce. Add as much as you want, especially if you love soy sauce.
Stir all ingredients until the cauliflower turns brown. Take the skillet off heat and serve the fried ‘rice.’
Ambrosia salad
This is the perfect, lazy day, last-minute recipe that can be made with a bowl, spoon and a fridge. And it’s a great treat to share with friends or last- minute dessert for a function.
Start to finish: 10 minutes
1 tub frozen whipped topping (8 ounces at least)
2 1/2 cups shredded coconut
1/2 cup chopped walnuts, optional
1 can fruit cocktail
1 can mandarin oranges
1 can pineapple chunks
3 cups mini marshmallows
1 jar maraschino cherries, optional
1 teaspoon nutmeg
1 teaspoon cinnamon
Pour the entire tub of frozen whipped topping into a bowl with the coconut and the marshmallows.
Empty the cans of mandarin oranges, pineapple chunks and fruit cocktail into a strainer, allowing the excess liquids to pour out. Then put the fruit into the bowl. If using maraschino cherries and walnuts, add them.
Add the nutmeg and cinnamon, then stir all contents together for 3 minutes.
Cover the bowl and place in the refrigerator to cool or serve immediately.
Thin crust fruit pizza
This was a food fail that turned out well. I’m not a big fan of making cookies in a microwave, but I’m glad I tried, or else I would never have learned this recipe.
Start to finish: 4 minutes
Chocolate chip cookie dough (Try to get the ones that are pre-shaped)
A microwaveable plate
A spreading knife/butter knife
Greek yogurt (any flavor will do)
Fruit
Place 1 piece of cookie dough onto the plate and cook it in the microwave for 45-60 seconds (depending on how well your microwave works).
Set out to cool.
You’ll notice the cookie has bubbles forming. If it does not, put it back in for 5 seconds.
After it cools, apply a thin layer of Greek yogurt for the “sauce” on your fruit pizza.
Apply fruit.
Eat immediately while it’s hot, or put it in the refrigerator to let it cool. Both options are delicious.
Do you like this story? The Plainsman doesn't accept money from tuition or student fees, and we don't charge a subscription fee. But you can donate to support The Plainsman.
