Recipes for new college student
After living at home and getting her associate's degree, my daughter (20) will be going away to college in January and for the first time in her life will have to be responsible for her own cooking, cleaning, laundering, etc. (She will be in a house with some other girls). The cleaning and the laundering parts I think she can handle, but she doesn't know a spatula from a colander. The sole item in her culinary repertoire is scrambled eggs. I am not making this up. She has asked me to teach her the basics over the next six weeks, and I was thinking along with the cooking "lessons" of putting together a loose leaf binder with some simple (and simplified) recipes. I tried searching "five ingredients or fewer" in the search box but only got one hit. Do any of you have some easy-peasy recipes with not-too-exotic ingredients available at the local supermarket? Hopefully ones that don't contain cream of mushroom soup, ramen noodles, macaroni and cheese mix? Thanks so much!
66 Comments
Send individual frozen bags of frozen meatballs and she can throw together spaghetti.
Teach her to make quick homemade cheese sauce; good with most pasta.
Simple oven-roasted vegetables or potatoes.
I would focus on technique.
She’s a professional chef/caterer who wrote the book based on experiences with her own children who needed help with cooking after going off to college.
iTunes ebook version, $9.99
http://bit.ly/GAEcO1
Barnes & Noble ebook version for the “Nook” e-reader, $9.99
http://bit.ly/GCyS39
Hardcover, $19.95
http://www.yoyocook.com/
Bon appetit to your daughter!
My top two go-to college recipes were red bean bolognese (http://www.frugalfrolic.com/2011/10/recipe-red-bean-bolognese-sauce.html) and potato burritos (don't have a recipe, I would just buy a pack of tortillas, cook some potatoes, dice them up and mix with spices. Maybe add some beans or veggies). Then I would assemble all the burritos, wrap them individually in foil and freeze.
Now she makes rice once or twice a week. She experiments with salads, and has figured out how to stuff a pita and put something between a baguette or in a tortilla! She hangs at trader joe's and eats really well - fresh and frozen fruit and good cheeses... She's doing great, and on her terms. Dont fret too much - she'll take care of herself when she realizes she misses your good cooking!
2 cans diced tomatoes (plain)
2-3 cloves garlic
Fresh basil (dry works too) about 1 TB
Salt, pepper to taste
Red pepper flakes if you want a kick
Olive oil couple tsp
Just enough olive oil to coat pan. Cook garlic whole, until bubbly but not brown. Add tomatoes. Cook 10-15 min until cooked down. Add salt and pepper, basil, hot pep. Can add sautéed chicken, veggies , etc
since your original call was for 5 ingredient recipes, I would give Food Network's "FIve Ingredient Fix" a look. Aside from being a show, it also has a cookbook...and discounting salt and pepper, every recipe has 5 or less ingredients.
when i was first learning to cook, i was given a copy of the book "Clueless in the Kitchen", which is marketed towards teen-aged cooks who don't have much kitchen experience. It has tons of recipes in it for all meals of the day, and many of the recipes are selected because they avoid harder cooking techniques, as well as spices or ingredients that aren't common/easy to find. it also goes through the basics of how to buy/cut produce, how to make coffee yourself, how to cook eggs different ways and has a glossary of kitchen/cooking terms you might run into in the back. its with taking a look at. here's a link...amazon lets you see inside the book.
http://www.amazon.com/Clueless-Kitchen-Cookbook-Teens-Beginners/dp/1552092240
Hope this helps!
A novice will think they messed up and freeze up not knowing what to do. Just put in a bit more water and push the button again until you get rice like you like it. This is especially true with brown rice. Eventually, you learn to eyeball the water/rice ratio. But with brown rice; I even sometimes go back and give it another shot of water. It can take few tries to get used your device.
Some great suggestions here. I agree with the 'send her off with a bunch of spices idea.' I know as a poor student before I got my kitchen set up, buying spices was too much of an upfront cost so...I had to be creative with what I had. Stir fries are great ideas. Definitely Martha Hazan's red sauce or a family recipe(and freeze it!). I make simple chili and freeze it as well and it's so easy and filling (http://www.food52.com/recipes/12001_fillyouup_veggie_chili although she might want a meat version).
Finally, one thing I've learned to be incredibly important is to use food to get favors ;) Make sure she knows how to bake cookies (or even simpler and more delicious, Pumpkin chocolate chip bread from the Baked cookbook) to give to people who tutor her/drop her off at the airport etc... it will make everyone happy.
And finally, I'd recommend one of the Cooks Illustrated cookbooks (The vegetable one has the base for so many of my favorite recipes) it's a good basis to start to understand the hows & whys of cooking- and has great tips for choosing ingredients which can be totally overwhelming. Hope this helps! How exciting :)
Here's one I use all the time for a quick weekday meal.
A Rotisserie Chicken from the supermarket.
Hosen Sauce, Green Onions, Small flour tortillas, Sesame oil.
Chop the chicken up and brush with Hosin sauce on the skin. Broil skin side up on foil to crisp the skin. (Don't walk away, watch it can burn). 3 mins or so on broil.
Brush two flour tortillas with sesame oil. Place "face to face" on plate and repeat for however many you think you need. Microwave with a wet paper towel for 15 seconds to warm.
Cut up green onions.
Serve the crispy chicken on the tortillas wraps with a bowl of more Hosien sauce to add, and green onions to add.
Round out the meal with some cabbage slaw with a lime/olive oil dressing...and a quick stir fry of veggies, snow peas/stock/soy/red pepper flakes and Steamed rice as a side dish.
That philosophy is an excellent introduction to cooking.
One of my first cookbooks in College was a book called the "Instant Gourmet". By Ceil Dyer.
(an amazon search shows it's long out of print, with other hits on same title).
It was a nice picture book, with listing of supermarket/deli foods you could recombine to make other things.
My Book is long gone now, but I still use the technique of making a pate out of braunschweigerdeli meat..heated with butter and seasoned with A1 and chilled in a mold. (probably not the best to eat, but tasty).
Based on my experience, I think really learning techniques and really basic skills is the most important - less specific recipes than just how to work with food, how different things taste and go together, how ingredients react to heat, how to know when things are done, and what flavors she likes. If she learns how to sautee vegetables, how to tell when meats are finished cooking, and really basic things like boiling pasta or (as a bunch of people mentioned) fried rice, she has a basis to experiment. Another really useful piece of knowledge for me was a basic understanding of what spices are usually used in which cuisines. Then she'll have an idea of how to use them together and what to throw into a particular dish.
The best thing you can do for her is give her the confidence to play and experiment, and she'll figure out the rest. Failure is good too! One of the best things I ever learned was that it's okay to throw out and start over. Teach her to be comfortable, taste as she goes along, and not be afraid of cooking, and she'll do the rest.
Oh, and teach her how to roast a chicken!
http://www.amazon.com/Small-Kitchen-Recipes-Cooking-World/dp/0061998249
A lot of their recipes are also on their website www.biggirlssmallkitchen.com and their site for college students, www.smallkitchencollege.com.
I'm pretty sure the above comments have got you covered on the recipe front, but let me stress the importance of little things you don't think about when you have your first kitchen -- like storage, what to do with a crazy amount of leftover ingredients, what sort of things to buy on your first trip to the grocery store, etc. Get lots of airtight containers, plastic bins, tupperware, etc. -- when you're cooking for one person, or if you're cooking stuff to last a whole week, these things are important. Also, an important resource that I have learned to love is the good ol' freezer. I actually wrote a post about it -- not to self-promote or anything, but it may actually help: http://college.biggirlssmallkitchen.com/2011/09/9-cool-ways-to-use-your-freezer.html
And the most important thing is to HAVE FUN and EXPERIMENT. The more time she spends in the kitchen -- and the more mistakes that she makes -- the more comfortable she'll get!
Just keep a pack of pacon in the fridge and some canned tomatoes in the cubbord. I always make the full amount of sauce and freeeze 1/2 for later as it is just as easy. You have to like spicy.
http://www.finecooking.com/recipes/capellini_capricciosi.aspx
Here was the recipe my daughter first made. She loved this as a kid and still makes it: Just great sticky sauced chicken with nuggests of sweet garlic. Sometimes we double the garlic and we definately prefer it on thin egg noodles.
http://www.food.com/recipe/kellys-asian-chicken-278451
http://www.amazon.com/T-Fal-Professional-Total-Nonstick-2-Inch/dp/B000GWG0T2/ref=sr_1_sc_2?ie=UTF8&qid=1322781475&sr=8-2-spell
I just can't see paying any more for a non-stick pan, as for me no matter how much a I coddle them they still need to be replaced every 5 years or so.
http://www.amazon.com/T-Fal-Professional-Total-Nonstick-2-Inch/dp/B000GWG0T2/ref=sr_1_sc_2?ie=UTF8&qid=1322781475&sr=8-2-spell
I just can't see paying any more for a non-stick pan, as for me no matter how much a I coddle them they still need to be replaced every 5 years or so.
Along this line, I love some of Lidia Bastianich's ideas for 10-minute pasta sauces -- things like walnut pesto, sun-dried tomatoes and cannellini beans -- that you can throw together in the time it takes to cook pasta. Or boulangere's First Night in Florence Spaghetti is a great one. Dishes like these save me from myself when I'm tired and about to dial for take-out -- and they're delicious enough to serve to company.
If she's a meat eater, you could teach her how to roast a chicken alongside some carrots and potatoes. Or how to grill/broil a good yet inexpensive cut of steak--e.g., skirt or flank.
A few basic soups are good for any cook to have in his/her repertoire -- there are some easy-to-execute ones on this site.
She's lucky to have a mom like you to guide her along the way! Good luck!
After that you can figure out which way your daughter would like to go. Just not to Burger King, please God!
And WSSMOM I think you have a book in the making here. Love the idea of putting recipes in a notebook with your and your daughter's tasting notes and history of the recipe! You have a market for this!
It can be done however, but there's a lot of effort to scope out good food sources for low cost. And cooking cheaper foods is labor intensive. and takes some skill. For a 20 yo collage student the BK value meal looks attractive.
In no way am I saying that's the best option for health and diet, but the economic reality and availability is an issue.
I'm constantly surprised that cost of boneless chicken breasts is crazy...approaching lobster or steak in some supermarkets.
As an aside, over Thanksgiving, I made an arrangement with my son who's a sophomore in college, to (furhter) subsidize his healthy eating. He knew I'd be a sucker for his argument and he was right, but he'd been buying lots of carrots, apples, berries, cheese, etc. to keep in his dorm fridge in order to cut back on the late night junk food and found that it was adding up and taking a bite out of his budget.
It's insane to pay 4.50 for a small jar of thyme at a supermarket, when you can get the same amount for 80 cents at a place that sells it out of bulk bins.
Of course you have to bag/label from their bulk bins..but it's well worth it.
And Asian stores; for a large 10lb bag of basmat or sushii rice. Far much cheaper than supermarkets.
Olive oil: Whole Foods has 365 brand olive oil..which is excellent for a 1 liter bottle. CostCO "kirkland" brand olive oil is rated very well and cheep. Wal-mart will have little plastic squeeze bottles (like the mustard ketchup bottles at old style dinners, but white plastic) perfect for using just a bit of oil for frying.
The only thing I would add is some basic scratch baking. Chocolate chip cookies, a chocolate cake (tons of both on this site--the chocolate bundt cake is as easy as a mix), muffins, cornbread or other quick breads. She'll be able to keep herself and her roommates happy while they're cramming for finals.
But perfect for grinding a chicken breast to 'burger meat'. (I use english muffin buns as they're the right size for a small burger and keep very well in the freezer or 'fridge--without having leftover hamburger buns hanging about)
I even make pizza dough in mine. Just enough for one pizza.
1 cup bread flour
1/2 tsp each of yeast and sugar and salt.
Blend to mix...add
1/3 cup warm water and dizzel in some more until it forms a ball.
Bag it and let it rise 4 hours..(or overnight in the fridge).
Just enough for 1-2 people for a pizza or bread.
It can also hold about 1 can of chickpeas to make a hummus...just add the chickpeas in additions to get more room.
The 3 cup is 'doable' for the dough and making hummus...but it's a little shy on head room for the bulk of 1 can of chick peas---so I have to grind some down first before adding another addition. I'd say 99 percent of my 'food processor' work stuff can done in that; With the major exception of Pie doughs...or larger batches of pizza dough. I don't need the shredding disks for the quantities of stuff I'd use for that hardware.
Still I use it (the mini prep) far more often than the larger Food Processor--another Cuisinart; I was lulled into the fact it had a little bowl and blades to make larger batches (basically a shaft and a smaller work bowl for making Hummus, dips etc). Not worth it IMHO, as you still used large work bowl, and nested the small bowl on top, which was in real life impossible to remove without having to wash the entire contraption.
Stuff like pesto, hummus, or chimichurri sauce..dressing etc goes in the mini-prep.
Avoid the "fuzzy logic ones", the simple one button on is fine--as a bonus it doubles as a steamer for steaming veggies, or dim sum.
From there learn the basics of stir frying and fried rice. Use the left over rice from the cooker.
Then Stews and tomato sauces,braising and pastas.
Then frying fish and chicken cutlets. (HINT: Get her some 'wondera flour' which has a shaker top and makes a crust for frying fish without much mess)
And salad dressing! A simple acid/oil dressing base can be used to make lots of dressing. Mayo and ketchup, it's french style, pickle cube, it's thousand island. Sub lemon juice or red wine vinegar, it's greek..etc..etc.
mayo/sourcream ketchup and sugar..it's a slaw dressing.
nothing could be easier.
add in a few recipes for party dishes, because she will want to have friends over sometimes. the carmelized onion dip on this website is great...so is the Persian spinach dip. maybe a recipe for chicken wings if she likes sports and would want to have viewing parties.
Voted the Best Reply!
Also, I learned how to make a simple vegetable and bean soup using bouillon cubes as a base. It is extremely cheap and you can just reheat from frozen when pressed for time, like during finals. I lived off of veggie soup with chickpeas at the end of every term.
Maybe also some quick and easy pasta dishes - a basic tomato sauce like Marcella Hazan's...pesto with penne, squash, and feta....
If she likes to eat she will get the hang of it. we all start somewhere!