College Cooking Magazine

College CookingOctober2019

Perfect
Pancakes

p 11-12

The Best
Avocado
Toast

p 13-14

Essential Equipment
and Supplies for Your

College
Apartment
Kitchen

p 1-8



Table of Contents

13 Kitchen Essentials

1 Essential Equipment and
Supplies for your College
Apartment Kitchen
Breakfast

11 Perfect Pancakes
13 The Best Avocado Toast
15 Sunshine Cups

Lunch
19 Mac and Cheese Please

19 21 Grilled Cheese

Dinner
25 Easy Spaghetti
27 Chicken Tacos

27

Kitchen Essentials

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2

Essential Equipment and Supplies for Your

College Apartment Kitchen

You may have grown up in a home with cabinets full Spices, Sauces and More

of random spice jars and multiple types of vinegar, oil Besides salt and pepper, stock up on ground cinnamon

and hot sauce; a freezer full of toaster pizzas and bison and ginger, then add curry powder, chili powder and a

burgers; and a refrigerator groaning with fresh lettuce, dried seasoning blend such as Trader Joe’s 21 Sea-

five types of cheese and both yellow and brown mus- soning Salute. Vanilla extract, along with honey, agave

tard. But now that you’re going off to college, you have syrup or maple syrup, brings a touch of sweetness to

nothing. And you may have to share your kitchen with cookies, pancakes and yogurt. To add depth of flavor to

at least three other people, so you’ll need to focus on soups, stews, casseroles and more, stock up on olive

the essential items that can be mixed and matched to oil, soy sauce, red wine vinegar, canned tomatoes and

create new flavors with a minimum of ingredients. chicken or vegetable broth, while canned coconut milk

is a great shelf-stable substitute for dairy milk. Panko

bread crumbs may seem like a nonessential item, but,

when toasted in a pan with a little dried seasoning and

“ You’ll need to focus on the salt, they make a delicious and crunchy topping for
essential items that can be pasta when there’s no Parmesan in the fridge. Rather
mixed and matched to create than keep flour and baking powder, buy a baking mix
new flavors with a minimum
of ingredients.” such as Bisquick.

Protein Staples

Beans are an essential part of the most healthful diets
around the world, so stock up on cans of chickpeas
(garbanzo beans), black beans and cannelloni beans,

then add a bag of dried brown lentils, which can cook

up to tender in just about 30 minutes.

Bottom line: You might not go grocery shopping very Sometimes frozen is the best way to go. Pork and
often, and it’s a waste of money to buy a lot of fresh lamb steaks and chops can be frozen for up to 12
dairy, meat and produce that ends up rotting in the months, while frozen ground meat is best used within
back of the refrigerator, so shelf-stable and frozen three or four months. Meat, poultry and seafood all
foods can give you the most bang for your buck — if can be frozen successfully, if done properly. First, buy
you know how to make them tasty. these proteins fresh, then divide larger amounts into
smaller portions so you can defrost only what you
need. (Beef, thighs, breasts, etc.) Freeze well for up
to nine months, while fresh shrimp and lean fish (cod,
flounder, sole) can be frozen for up to six months.

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For steaks, chops and poultry pieces, wrap each piece Fresh Essentials
individually in plastic freezer wrap, then place the Canned, jarred and frozen staples are awesome when
wrapped pieces in a heavy-duty plastic freezer storage you don’t have the time or inclination to go grocery
bag. Measure ground meat into 1-cup portions, then shopping very often. But there are a few fresh go-to
wrap well in plastic freezer wrap and wrap again in alu- items that can have a big impact on recipes and that
minum foil. For fish and shrimp (buy the shrimp peeled will have a decent shelf life — often at least a few
and deveined), place each piece on a baking sheet and weeks — if properly stored. Garlic, onions and pota-
freeze, then place the individually frozen pieces in a toes are happiest when kept out of direct sunlight in
plastic freezer storage bag. Be sure to write on the a cool, dry place, but keep the potatoes stored sepa-
outside of every package what the contents are and rately, preferably in a paper bag, and don’t store any
when they were frozen. of them in plastic bags. Apples and carrots like cold
storage, so they’ll do well in the crisper drawer of the
Frozen Fruits and Vegetables refrigerator, as will lemons and limes. Put a dampened
Contrary to popular belief, frozen fruits and vegetables paper towel over the apples to help them stay fresh;
generally are quite nutritious: They are frozen shortly carrots are happy when placed in a lidded container
after harvesting, so they retain many of their nutrients. filled with cold water. Winter squash, such as spa-
When buying frozen produce, avoid those that have ghetti, butternut and acorn, can be stored for several
added seasonings or sauces, which pack on extra weeks in a cool, dark place and then roasted quickly in
sodium and fat, and load up on items such as frozen a hot oven for a satisfying winter meal.
spinach, peas, broccoli, corn, blueberries and strawber-
ries. Throw a handful of peas into pasta with olive oil “ Sometimes frozen is the
and lemon zest, bake up a batch of blueberry scones, best way to go.”
or make a comforting broccoli-cheese soup.

4

“ Outfitting a kitchen doesn’t
need to break the bank...”

What to Bring
Outfitting a kitchen doesn’t need to break the bank, but
investing in some basic tools and equipment makes
it easier to stay on track with preparing homemade
dishes as opposed to living on microwaveable meals.
It also makes sense to coordinate with roommates
about what kitchen equipment they are planning to
bring, because cabinet storage will be at a premium.

If you’re living in campus housing, find out what appli-
ances you can have; some universities, for instance,
prohibit toasters and toaster ovens. Small appliances
that can come in handy include an electric blender
— useful for making smoothies, of course, and also
invaluable for whipping up sauces and soups. An
easy-to-clean nonstick rice cooker can make rice in
20 minutes, and, if it has a steamer basket insert, can
cook veggies and tofu, seafood or chicken cutlets at
the same time. If you and your roommates like to plan
meals together, a slow-cooker can be a great way for
everybody to come home to a hot meal that’s ready to
eat, such as a hearty lentil stew or chicken enchiladas.

Here is a list of basic equipment and supplies that are
essential in a first kitchen.
5

Bring this!

Essential Equipment/Utensils Kitchen Appliances

• A cast iron skillet (large and small) Coffee maker
• A paring knife A blender
• A serrated knife A toaster oven
• A chef’s knife A crockpot
• Tongs A rice cooker
• Peeler Mini food processor
• Kitchen shears Panini Press
• A spatula/wooden spoon
• A large slotted spoon Kitchen Supplies
• A large 8-quart deep pot
• A saucepan Dish towels
• Mixing bowls Pot holders
• A baking sheet/ Muffin tin Aluminum foil
• A Pyrex pie pan or square dish Plastic wrap
• Measuring cups/spoons Gallon-size freezer bags
• A colander Sandwich-size plastic bags
• 2 Cutting boards Paper towels
• A can opener Sponges
• A whisk Dish soap
• Containers for leftovers Dishwasher liquid

Dinnerware

Dinner plates
Soup bowls/cereal bowls
Flatware set
Beverage glasses
Coffee mug

Hartke, Kristen, “How to Set Up the Perfect College Apartment Kitchen”, The Wash-
ington Post, September 2016.
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Janet, Essential Equipment and Supplies for the First College Apartment Kitchen,
Janet’s Healthy Living, August 2012.

Chef’s Knife “ It’s important
It’s important to have a good knife. A chef’s knife is
great for cutting meat and vegetables. This is one of to have a good knife.”
the few things that you’ll thank yourself for investing
in. Choose a knife that you feel comfortable handling.
It should feel balanced in your hand, easy to hold and
control, not too heavy, but definitely not flimsy. Believe
us, you’ll be using it a lot, so take good care of it.

Metal Spatula
A sturdy metal (or high-quality plastic) spatula is vital
for flipping, tossing, and serving all kinds of foods.
Think eggs over easy, puffy pancakes, roasted veg-
gies, sautéed meats, baked salmon…we could go on.

Silicone Spatula
A silicone spatula is crucial for scraping out the food
processor or the sides of the mixing bowl, swirling
frosting onto a cake or folding egg whites into cake
batter. Make sure your spatula is silicone and not rub-
ber, or else it may risk melting under high heat. If you
make lots of garlicky things, you may want to have a
separate spatula for sweet baking only.

Whisk
Sturdy metal whisks come in all shapes and sizes.
Choose a mid-sized whisk with a handle that fits
comfortably in your hand. Use it to mix dry ingredients
together before baking, stir eggs for a frittata, or emul-
sify a vinaigrette.

Slotted Spoon
Whether it’s wooden or metal, a perforated (or slotted)
spoon acts like a miniature strainer, removing solids
from liquids—think pulling potatoes or small pasta
noodles from boiling water.

Kitchen Shears
Super basic, super useful. Every day, you’ll reach for
shears to open up packaging, snip away herb stems,
or trim fat from meats. Once in a while, you might use
them to cut up a whole chicken or trim the crust off
a pie. Look for a pair that dismantles for cleaning, so
gunk doesn’t build up in the hinge

Cast Iron Skillet
Nearly indestructible and can go in the oven. Made
with thick, heavy bottoms and sides, cast iron pans
can evenly heat to high temperatures and retain heat
for a long time. Learn how to care for yours properly,
and it will last a lifetime.

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Nonstick Skillet Metal colanders are
Easy to clean, lightweight nonstick pans are ideal
for scrambling eggs or wilting greens. Look for ce- studier than plastic ones!
ramic coating, as some nonstick pans are made with
chemicals that may be harmful to your health and the
environment

Saucepan
A large saucepan is essential for making pasta, mak-
ing/heating up sauce for pasta and cooking vegetables.
Look for a 5 or 6 quart size. A smaller saucepan (1.5
or 2.5 quarts) comes in handy for smaller items, like
boiled eggs, rice and oatmeal.

Colander
Wash fruits and drain pasta, veggies and other boiled
foods. I like a colander that can balance on the edges
of my sink, but a classic footed colander is just fine.
Look for metal or ceramic, which are sturdier than
plastic.

Mixing Bowls
This might sound like a no brainer, but it’s important
to have a variety of mixing bowls. Get ones that are
metal or glass because they’re less porous than plas-
tic. They won’t pick up stains or odors. Metal bowls
are indestructible, good for tossing salads, marinating
meat, and serving.

Cutting Board
A sturdy, stable surface is essential when it comes to
prepping your food. A wooden cutting board will help
protect your knife from dulling quickly, as well as make
cleanup a breeze. Getting two would be preferable so
there is one for meat and one for vegetables.

Tongs
For a few bucks you can buy a cheap pair of metal
tongs that’ll last you a lifetime. I’m always finding new
uses for mine, from turning chicken breasts in the pan
to reaching into the oven to check on my roast.

Doster, Nicole. “21 Essential Kitchen Tools Every Cook Should Have”, Taste of Home.

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Breakfast

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Perfect Pancakes

Why wait in line for pancakes at your favorite
breakfast or brunch spot? It’s so much easier to make
them at home, thanks to Original Bisquick mix. Get
creative! Serve these three-ingredient pancakes with
your favorite toppings.

Tips Ingredients
• Cook these cakes on a true cast-iron griddle or skillet. 2 cups Original Bisquick mix
1 cup milk
Use a 1/4-cup measuring cup to scoop the batter onto 2 eggs
the hot pan (it’s ready when a drop of water sizzles 1 cup blueberries (optional)
on the surface), don’t turn them until they puff up and
bubbles form on top. Flip them just once, cooking until Steps
just golden brown. 1 Grease or spray griddle or skillet. Heat over

• Don't flip them more than once! Repeated cooking on medium-high heat or electric griddle to 375°F.
both sides toughens rather than browns the pancakes. (Surface is ready when a few drops of water
sprinkled on it dance and disappear.)
• Keep pancakes warm until ready to serve by placing
them uncovered in a single layer on a paper towel-lined 2 Stir original Bisquick mix, milk, eggs and fruit
cookie sheet in a 200°F oven. until blended. Pour slightly less than 1/4 cupfuls
onto hot griddle.
• Serve pancakes topped with sliced banana, raspber-
ries, blueberries, or grated chocolate for a delicious 3 Cook until edges are dry. Turn; cook until golden.
way to start your day.

• Freeze leftover pancakes by stacking them between 4 Top with syrup and fruit if desired
sheets of wax paper that is wrapped in foil or in a
freezer bag. To reheat, unwrap the pancakes and
remove the wax paper. Place one pancake at a time
on a microwaveable safe plate and microwave on High
for 30 to 60 seconds or until heated through. Top with
peanut butter mixed with maple syrup to make them
on-the-go friendly.

• Mix pancake batter in a measuring cup or bowl with “ Don’t flip
handle and spout. Then you can easily pour batter onto them more
a griddle. than once! ”

Betty Crocker Kitchens. “Pancakes.” BettyCrocker.com, 12 June 2019.

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The Best Ingredients
1 large avocado (or 2 Small)
Avocado Toast Sea salt
Black pepper
So what is the right way to do avocado on toast? 4 slices wholewheat bread
It’s simple.
Steps
Take a perfectly ripe avocado, slice it in half, scoop out 1 Toast 4 slices of wholewheat bread.
the flesh into a bowl. Mash with a fork. Yes, mash.
Sliced avocado on toast just will not do. It’s not the 2 While the bread is toasting slice the avocado in half,
same. This is a crucial factor in the perfect avocado on remove the seed, and scoop out the flesh into a bowl.
toast recipe.
3 Mash it very well with a fork.
First crucial factor: Mashed avocado (with a fork)
Second crucial factor: Sea salt 4 Add sea salt and black pepper to taste.
Third crucial factor: Black pepper
Fourth crucial factor: Perfectly toasted whole- 5 When the toast is ready, spread the mashed avocado
wheat bread. If you can get the wholewheat bread generously onto each slice.
with little seeds all over the top, that’s even better.
6 Add more black pepper.
You can keep it simple with this recipe, but a lot of av-
ocado lovers spice it up by adding sliced tomato, pep- 7 Serve while toast is still hot!
pers, or by chopping up fresh herbs to place on top.
These are all things you can try and experimentation
is great, but it seems that the perfection of this recipe
comes through in its simplicity. Adding too many other
flavors takes away from fully enjoying the magical
blend of creamy salted avocado and black pepper.

Yum mm!

Andrews, Alison. “The Best Avocado Toast.” Loving It Vegan, 3 Sept. 2019.

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Sunshine Cups

What is the best part about a sunshine cup? It’s the Ingredients
easiest breakfast you’ll ever make – after cold cereal. 1 slice bread
The ingredients are simple – eggs, slices of bread, 1 tsp butter
butter, and a little salt and pepper. 1 large egg
Salt and pepper to taste
Grab a circle cookie cutter or biscuit cutter that’s about
3 inches around and cut out holes in your slices of Steps
bread (Save those holes to toast in the pan!) If you 1 In a small skillet, melt 1 tsp butter.
don’t have a cutter you can use a cup turned upside
down or a knife! 2 In the middle of your bread, cut a 3-in hole and place in
the skillet.
Melt one teaspoon of butter in a skillet over medium
heat. After the butter has melted, place your bread in 3 Crack egg and pour in the hole.
the pan. Crack an egg and pour it into the hole. Cook
the egg/bread in the pan for about 2 minutes until the 4 Cook over medium heat for about 2 minutes or until
bread is lightly toasted. Flip the toast over and cook on the bread is lightly browned. Turn and cook the other
the other side until the egg yolk is almost set and the side until egg yolk is almost set.
bread is toasted.
5 Season as desired with salt and pepper. Enjoy warm.
You can vary the cooking times based on how you like
your eggs – longer if you like your eggs more cooked “ This is a good healthy
or less if you like them runny. Season with a little salt breakfast that will keep
and pepper and eat the toast warm. you full and energized
until lunch time.”
This is a good healthy breakfast that will keep you full
and energized until lunch time. Serve with healthy
sides such as fresh fruit, a bowl of hot oatmeal, a par-
fait, a smoothie or a couple slices of turkey bacon.

Merkley, Kristyn. “Toad in the Hole.” Lil Luna, 18 February 2018.

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College Cooking