Lauret Parkinson - The everything college cookbook : 300 hassle-free recipes for students on the go

$ 5 A MEALCOLLEGECOOKBOOK
Good Cheap Food for When You Need to Eat
RHONDA LAURET PARKINSON
with B. E. HORTON, MS, RD

Leaving home for college presents challenges as well as opportunities. If your kitchen know-how doesnt extend beyond the reheat setting on the microwave, the idea of having to learn basic cooking skills along with a full schedule of college courses can seem overwhelming. Its all too easy to give in to the lure of pricey takeout or, if you live on-campus, the dining hall. However, the basic recipes in this book will help turn cooking from a chore into a creative, stress-free break from studyingand are wallet-friendly.

Whats more, they offer an opportunity to bring new friends together. Before you get started, consider investing in a few utensils for your kitchen area. Of course, what you need will depend on your specific circumstances (some residences with communal kitchens often offer pots, pans, and other cooking essentials for students). Either way, most of the essentials are inexpensive and can usually be found at discount storesor maybe Mom and Dad are willing to pass off some of their older items. And a few basic items will go a long way. Here are the recommended tools: Plastic mixing bowls for mixing ingredients and serving dishes A wooden spoon or two for stirring and mixing A heatproof rubber spatula for mixing ingredients and turning food during cooking A plastic or metal colander for draining washed, blanched, and boiled food Knives, particularly a good one for cutting meat A plastic or wooden cutting board for cutting, chopping, and mincing food Measuring spoons and a measuring cup A vegetable peeler A can opener A grater for grating, shredding, and slicing cheese and other foods A wire whisk for whisking sauces and eggs If theres room in your budgetand your dorm or other student residence permits themthere are some basic electrical appliances worth acquiring too: a coffee maker, toaster or toaster oven, microwave, hot plate and/or rice cooker.

Again, these arent essentialand theyll need to be stored in your roomso think about what youll use before you buy it. Once youve purchased the basic tools needed for cooking, its tempting to start filling up the refrigerator. Hold off until youve purchased a few dry staple ingredients. A pantry stocked with basic ingredientssuch as flourwill keep you from having to make repeat emergency trips to the local grocery store every time you cook a meal. Here are the essentials: All-purpose flour: As its name implies, all-purpose flour is used for almost every type of baking. Sugar: Regular granulated white sugar is used both as a sweetener at the table and in cooking.

Brown sugar is molasses-based and used in baking, sauces, and wherever a recipe calls for a stronger flavor agent than granulated sugar. Olive oil: Olive oil is used for sauting and frying, as a salad dressing, and in marinades. Instant broth or bouillon: Chicken, beef, and vegetable broth are used in soups, casseroles, and other dishes. Dried herbs and spices: Dried herbs and spices lend flavor to soups, stews, and other slow-cooked dishes. Salt and pepper: Standard table salt should meet all your cooking needs. Rice: If you dont cook rice often, or ever, start with white rice. Rice: If you dont cook rice often, or ever, start with white rice.

Then, for variety, experiment with brown rice. Miscellaneous flavoring agents: Lemon juice, tomato sauce, and soy sauce will allow you to create a number of different dishes. Now that youre armed with some basic kitchen utensils and pantry items, its time to get started! In this book you will find 301 delicious meals for any occasion: breakfast, lunch, snack, dinner, dessert, a date, or when your family visits. And each meal costs five dollars, or less, so you dont have to break the bank for a good meal. Happy cooking!

Serves 1Cost: $0.60 Calories: 402 Fat: 15g Carbohydrates: 56g Protein: 13g Cholesterol: 30mg Sodium: 560mg 1 bagel, any flavor 2 teaspoons raisins 2 teaspoons chopped walnuts 2 tablespoons plain cream cheese teaspoon (or to taste) ground cinnamon Cut the bagel in half and place in toaster. While the bagel is toasting, chop the raisins.

Mix together the raisins, walnuts, and cream cheese. Stir in the ground cinnamon. Spread the cream cheese mixture on the toasted bagel.

Serves 1Cost: $0.64 Calories: 280 Fat: 12g Carbohydrates: 33g Protein: 9g Cholesterol: 10mg Sodium: 460mg 2 teaspoons (or to taste) margarine 2 small slices crusty rye bread teaspoon garlic powder 2 tablespoons ricotta cheese Spread the margarine on the bread. Mix the garlic powder into the ricotta cheese and spread onto the bread. Broil in the oven until the toast is lightly browned and the cheese is softened (but not completely melted).

Serve warm.

Serves 4Cost: $0.44 Calories: 210 Fat: 8g Carbohydrates: 27g Protein: 8g Cholesterol: 25mg Sodium: 290mg 4 English muffins teaspoon garlic powder 2 teaspoons lemon juice cup canned tuna 3 ounces plain cream cheese 1. Split the English muffins in half and toast. 2. While the muffins are toasting, stir the garlic powder and lemon juice into the tuna in a small bowl. 3. 3.

Spoon a heaping tablespoon of the mixture onto each toasted muffin half. Serve cold. Store the unused portion of the tuna and cream cheese mixture in a sealed container in the refrigerator. (It will last for 2 to 3 days.)

Serves 6Cost: $0.55 Calories: 220 Fat: 8g Carbohydrates: 28g Protein: 11g Cholesterol: 15mg Sodium: 390mg 6 English muffins teaspoon garlic powder 1 tablespoon lemon juice 2 tablespoons mayonnaise cup canned tuna, drained cup shredded Cheddar or Monterey jack cheese 2 tablespoons Worcestershire sauce 1. Split the English muffins in half and place in toaster. 2.

While the muffins are toasting, stir the garlic powder, lemon juice, and mayonnaise into the tuna in a small bowl. Stir in the shredded cheese and the Worcestershire sauce. 3. Spoon a heaping tablespoon of the mixture onto each toasted muffin half. Broil briefly in the oven until the cheese is melted and the tuna is heated through. (It will last for 2 to 3 days.)

Serves 12Cost: $0.28 Calories: 150 Fat: 10g Carbohydrates: 1g Protein: 13g Cholesterol: 425mg Sodium: 140mg 2 eggs, any size 1. (It will last for 2 to 3 days.) Serves 12Cost: $0.28 Calories: 150 Fat: 10g Carbohydrates: 1g Protein: 13g Cholesterol: 425mg Sodium: 140mg 2 eggs, any size 1.

Place the eggs in a saucepan and cover with cold water to at least inch above the eggs. Cover the pan with the lid and bring to a rolling boil over high heat. 2. As soon as the water is boiling, remove from heat. Let the eggs stand in the hot water for 17 to 20 minutes. Remove the eggs from the saucepan and place in a bowl filled with cold water for at least 2 minutes, or until cool enough to handle.

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