Home > Health, Weight Loss > Feeling ‘souped up’? 5 dorm meals to satisfy

Feeling ‘souped up’? 5 dorm meals to satisfy

March 5th, 2010

It’s that time of the year when the novelty of greasy campus cafeterias wears off, and you long for food you can actually swallow without a dare. Okay, so it’s not that bad, but dorm food during flu season gets boring, less than optimally nutritious and unsatisfying at the worse possible time.

Nothing warms up a biting professor’s reading assignment in a more satisfying way than a steaming bowl or mug of soup. Of course, if you feel like using your king-size cappucino mug in place of a bowl, I guess that’s fine too. Where could you possibly get soup when youl live in a dorm? From your very own slow cooker, of course! Come home to, no, not the fresh scent of photocopier ink, but the scent of classic chicken noodle soupy slurp, full of germ-fighting goodness.

Classic chicken noodle slurp

10 cups water
2 cans chicken broth with chicken, no noodles
1 large carrot, cut to 2-inch chunks
1 celery rib, cut to 1-inch chunks
1 garlic clove, minced
1 teaspoon each dried parsley, sage, thyme
2 cups uncooked 1/4-inch thick egg noodles
1 cup frozen peas
1/2 cup frozen cut green beans
1 cube tofu (optional)

In your slow cooker, combine the first ten ingredients. Place on low for 6 to 8 hours. When you get back from that tortured organic chemistry lab, uncover pot, add peas, green beans and slice tofu into smaller cubes and mix in. Let simmer for 1 minute, then eat up. Makes 6 to 8 big gulps, er, we mean cups. Reheat up to 4 times.

Polish Ham Soup

Take your tastebuds on a trip. It’s cheaper than taking your significant other anywhere, and a lot more fun for you. But, no seriously, for a soup that can’t be beat-with excessive boiling in the slow cooker or taste-try this traditional Polish soup adapted to your dorm needs. Just reheat when you need to eat.

1 can Spam, ham or corned beef
2 garlic cloves, minced
3 cups chopped cabbage
1 can (28 ounces)diced tomatoes, undrained
2 teaspoons dried basil
2 teaspoons brown sugar and dried oregano each
1/4 teaspoon dried rosemary, crushed and pepper to taste

Set cabbage at the bottom and layer Spam, and other ingredients on top. Cook on Low setting for 5 to 8 hours, until cabbage is crisp-tender. Eat with whole wheat bread for nutty-salty-slurpable good taste. Makes 6 to 8 servings.

No cheddar one pot meal

This dish was invented when the shipping of cheddar cheese didn’t arrive at our test kitchen one week. We had to make do, and we found cheddar cheese actually makes it taste bad!

3 Pork, Herb and Garlic Sausages, strung together 1-2 tablespoons vegetable oil 1 onions, finely chopped
2 cups vegetable or chicken stock
1 cup salsa
250ml bottle beer or leftover beer from that party you had last night, and thought no one could hear you
3 tablespoons brown sugar Four 500g cans of beans of different sorts,drained and rinsed in cold water salt and pepper to taste (when ready to eat) 1 tablespoon dried parsley Pour into your slow cooker the first eight ingredients and parsley. Mix, and set on low heat for 4 to 5 hours. When ready to eat, add salt and pepper as desired. Makes 6 to 8 servings. Just reheat when you need to eat.

Host’s best chowder

Okay, so the group project is going well (maybe) and you need to practice your presentation. Hey, you said, let’s head over to my place. You are soooo lucky you decided to make this chowder this morning before dashing off to class in your PJs.

1/2 cup chopped onion
2 garlic cloves, minced or garlic powder to taste
1 tablespoon vegetable oil
1/2 can (16 ounce) tomato paste
2 cans (14 and 1/2 ounces each) chicken broth, no noodles
1 and 3/4 cups water
1/2 teaspoon each dried basil, oregano, pepper, celery flakes
3 cans (15 ounces each) pinto beans or great northern beans rinsed and drained
1 cup uncooked elbow macaroni
1 tablespoon dried parsley

Stir in all ingredients and serve with bread sticks. Or crackers. Or gum, if you have it. Makes 6 to 8 servings.

You know those Fridays when you’re thinking, wow, I should do this every Friday. Skip class, put on a flattering outfit, go shopping for…books. Anyway, you’re totally exhausted after all that, and who wants to cook, even for friends, when you can watch something on addictive pop-trash WB?

Spicy sweet potatoes with toffeed salad

Just crank up your slow cooker and skip away! To class! This recipe takes away the traditional bitter taste of cabbage and kale and coats the greens with toffee-like sugar that oozes out of the sweet potatoes.

3 large sweet potatoes (about the length of your hand), peeled
and cut to 1-inch thick rounds
2 tablespons vegetable oil
2 tablespoons brown sugar
1 teaspoon chili powder and cayenne powder each
1/2 teaspoon salt
1 handful cabbage outer leaves, chopped to 2-inch by 2-inch flat squares
1 handful kale, rinsed and cut to fork-size pieces

In a large resealable (eg. Ziplock) plastic bag, toss sweet potatoes and oil. Add remaining ingredients except cabbage and kale; toss to coat. Transfer to a greased slow cooker. Layer twice-with cabbage tucked between potatoes, then kale covered by more potatoes and set on medium, until potatoes are tender but not dry, about 4 to 5 hours. Makes 6 to 8 yummy servings.

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