Cooking for College

Cooking for College Recipes you’ll be dying to add to your own recipe box

How many dipping sauces can you think of?

24 NEW tips for your kitchen

Lean Cuisine for 1

COOKING = SEX?

“Is this still good?”

Shelf lives of common foods

cupcakes just like a Princess

Whoops! Did you add too much salt?

CHICKEN FINGERS

FISH

STROMBOLI

EGGS

SLOPPY JOES

MEATBALLS

TOTS

OMLETTE

CORN HAM

GRILLED CHEESE

SAUSAGE

PIZZA

QUESADILLA BAR

CUPCAKE BAR BANANAS GRAPEFRUIT ORANGE EATING SANDWICH APPLE CAFETERIA FOOD CHEESESTEAK IN YOUR DORM GRANOLA GYRO RATATOILLE MASHED MACARONI & CHEESE POTATOES COOKIES CEREAL PASTA TUNA MELT BAKED ZITI SCONE CHILI ICE HAS NEVER BEEN CREAM TACOS PEROGIES EASIER VEGETABLES

Locations in...

Darrenkamp's Mount Joy Market 945 East Main St. Mt Joy, PA 17552 Phone: 717-653-8200 Monday-Sunday: 7am - 10pm Pharmacy: Phone: 717-653-6333 Fax: 717-653-6168 Monday-Friday: 9am - 7pm Saturday: 9am-4pm

5%

Darrenkamp's Willow Valley

106 Willow Valley Square Lancaster, PA 17602 Phone: 717-464-2700 Open 24 Hours from Monday-6 am through Saturday-10 pm.

Sunday: 7am - 10pm

Darrenkamp’s Elizabethtown Market

ASK FOR THE

STUDENT DISCOUNT Darrenkamp's Corporate Headquarters 106 Willow Valley Square Lancaster, PA 17602 Phone: 717-464-2700 Email: contacts@Darrenkamps.com

191 Ridgeview Road South Elizabethtown, PA 17022 Phone: 717-367-2286 Monday-Saturday: 7am - 9pm Sunday: 8am - 6pm

Pharmacy:

Phone: 717-367-2212 Fax: 717-367-3772 Monday-Friday: 9am - 7pm Saturday: 9am - 4pm

THE CHOICE OF ITALY

TABLE OF CONTENTS

TIPS OF THE KNIFE

COOKING = SEX?

#1 4 #2 17 #3 23

ParmeSEAN 16

RECIPES Recipe Box 5 DO THIS AND NEVER DO THAT Do this 8

Never that 9

CONFESSIONS So far, so... 19 EAT YOUR VEGETABLES Feature 22 LEAN CUISINE FOR 1

Feature

21

3

Lettuce will live longer in your fridge if you do NOT wash it before hand. Wash the lettuce at the very last minute.

Save those stale or soggy chips and crackers. Heat your oven to 300F and throw the chips and crackers on a baking sheet for 5 minutes or so. Let them cool and then place them into a Ziploc baggie.

Are your nonstick pans covered with stains? Take 2 tablespoons of baking soda, 1/2 cup of vinegar and 1 cup of water for 10 minutes.

Season the pan with salad oil before using the pan next.

Don't just keep dental floss in your medicine cabinet.

Keep some in the kitchen. It's a great tool. Unflavored dental floss is often better than a knife to cleanly cut all kinds of soft foods, soft cheese, rolled dough, layered cake and cheesecake.

4

When picking a melon, smell it for freshness and ripeness. Check to see that the fruit is heavy and the spot on the end from the vine is soft.

To prevent curly bacon, dip the strips in cold water before frying.

Bread will stay When taking When mincing garlic, fresh longer if a foods off the sprinkle a little salt so celery rib is stored the minced garlic will not grill, put them on with it in the a clean plate, not stick to the knife or package. the same platter cutting board. that held raw meat.

this month’s...

RECIPE BOX Aioli 1 1 Azi Dessi Sauce 11 Baked Chicken Breasts with Cheese 13 Chicken Fingers with Dipping Sauces 14 Cod with Pesto and Tomato 13 Crystal’s Crisp 13 Out-N-In Burger 13 Princess Cupcakes 15

5

to all of the SOUS chefs,

Your Editor-In-Chief, Carrie, with her parents at a local cooking class.

This issue has truly been an act of love. I have learned so much and it has been an a mazing experience. So read it from cover to cover, marking your favorite pages with sticky notes and tearing out pages. I hope the next 22 pages inspires you to cook.

I don’t know if I’m more excited for you to read this or for you to read the next issue! If you love what you see, hate what you see or just have a suggestion, don’t hesitate to directly contact me at carrie.chase.11@gmail. com. Also, find us on Facebook (Cooking for College) and follow us on Twitter (@CookingForCollege) for more recipes, tips and even do’s & don’ts. So...bon apetite and ENJOY!

Peace, love and delicious food,

e i r r Ca

6

My friends are constantly asking what I put in my sandwiches when I go to the cafeteria...so here is my secret: 2 slices of 12 grain bread Chipotle sauce Red pepper basil sauce 2 slices of provolone cheese Regular turkey Tomatoes Purple onion slices Ask the staff to grill it and your friends will be asking you for what you put in it.

TOO MUCH CHEESE? OR NOT ENOUGH CHEESE? Letters to the Editor...

I loved the article titled “Cheap stayat-home-dates” from the most recent issue. This new excitement about cooking for my boyfriend (of 2 years) encouraged me to cook “Engagement Chicken.” Coincidence?!? I owe you one!

- Kayla, 21, Mt. Joy, Pa.

When I was visiting my son at college the other weekend, I noticed he had 0 cooking ability, let alone recipes. My friend suggested I pick up a copy and send it to my son.

He’s now encouraging that his parents buy him some cooking utensils because “Tips of the Knife” said he should own some. The days of Mac ‘n Cheese are over. Finally!

- Kim, 47, Lancaster, Pa.

I picked your magazine up on a whim while in the college bookstore the other day. I flipped through the recipes between classes and felt like I needed a dictionary to read it. Good thing my mom is on speed-dial and was able to explain everything to me. But, after I deciphered the cooking language the recipes were DELICIOUS. Now all my friends want me to cook every Sunday night.

- Chris, 19, Camp Hill, Pa.

My roommate purchased the most recent issue and we literally put Post-It notes on every single page. This stuff is great! Don’t stop now! We’ve reccommended the magazine to our friends in our dorm. Now, we take turns cooking “family dinners” every single Thursday night.

Thursday family dinner nights have become so popular that our friends in other dorms do it, too!

- Rachel, 18, Chambersburg, Pa.

I absolutely loved the last issue! I loved it so much, I almost want to frame it...but then I wouldn’t be able to read any of the recipes. Not to mention, the “Tips of the Knife” were great! I learned so much. Needless to say, I have developed a passion for cooking. I can’t wait for the rest of my subscription to arrive!

- Samantha, 20, Hershey, Pa.

My parents gave me a subscription for Christmas. Since I started to learn how to cook, I can’t keep the ladies away. They are constantly asking for me to cook them something. I don’t know what I’d do without Cooking for College. Oh, wait, yes I do...I WOULDN’T BE A CHICK MAGNET! Thanks for everything!

- Mike, 22, Elizabethown, Pa.

Don’t tell my friends...but this magazine is better than Sports Illustrated (the swimsuit issue)! I just can’t believe I had this closet chef inside me just waiting to start cooking. I made fun of my mom when she “accidentally” left this at my apartment the other day. I feel like Ratatouille sometimes. Love it, keep up the good work!

- Tommy, 21, Rheems, Pa.

My parents packed this in my bag when I left for college and I haven’t been able to put it away. My new roommates and I have bonded over cooking. I can honestly say, I really wouldn’t have these great friends if I didn’t have Cooking for College. I also love the stuff you post on Twitter. The new recipes are absolutely amazing.

- Kasey, 19, Lititz, Pa.

7

ALWAYS DO THIS...

Measuring cups and spoons are a must. If you ever want your friends to come over for dinner again, you should have a set of each in your drawer.

Kitchen shears are a must in the kitchen. Cut the links of sausages, open up a package of chicken breasts or even work on that poster that’s due for class tomorrow.

Don’t be afraid to use a slow cooker. It sounds old fashioned, but it’s the easiest way to prepare meals while balancing schoolwork and extracurricular activities.

Tired of the same ol’ chicken?

Check out cooking blogs for easy tips, such as: - ForTheLoveOfCookingrecipes.blogspot.com/ - DivyasCookbook.blogspot. com/ Purchase a colander/strainer to drain your boiled noodles.

Otherwise, things could turn messy.

Learn to make your own tomato sauce. Your friends will be requesting it. First, master the art of peeling and chopping tomatoes.

8

Tomato 101: 1. Bring a pot of water to a boil.

2. Cut an X on the bottom of each tomato with a knife 2. Drop the tomatoes in one-by-one for 5 seconds each then immediately drop them in a bowl filled with ice water.The skins should fall right off.

...NEVER DO THIS Don’t take the meat straight from the fridge and onto the skillet or in the oven. Take the meat out before you even wash your hands to start cooking. Give it some time to chill out.

Don’t take the meat straight from the fridge and onto the skillet or in the oven. Take the meat out before you even wash your hands to start cooking. Give it some time to chill out.

Don’t forget to taste as you cook. You really want to cook an entire meal and find out after it’s on a plate that maybe McDonald’s is what’s for dinner.

Don’t take the meat straight from the fridge and onto the skillet or in the oven. Take the meat out before you even wash your hands to start cooking. Give it some time to chill out.

Don’t get the pan too hot before adding the food.

Don’t wear loose-fitting clothes when you cook, and don’t reach across the top of the stove when you are cooking.

Don’t be too casual about measuring ingredients. The chefs on Food Network make it look too easy, plus they have extensive training in cooking. Don’t follow their lead in this aspect of cooking.

9

Azi Dessi Sauce

(African Hummus)

Ingredients: 1 pound Tomatoes (3-4) 2 Tbsp Olive Oil 1 small Yellow Onion 1 clove Garlic Pepper flakes Or Chili powder 1 Tbsp Soy Sauce 1 tsp Ground Ginger 2 Tbsp Peanut Butter (Any Kind) 1/2tsp Brown Sugar Worcestershire Sauce Pepper & Salt To Taste Directions: 1. Peel all tomatoes and roughly chop, de-seed tomatoes and blend into a puree; oil and tomatoes will eventually mix together. To peel tomatoes, boil water in a large pot and drop tomatoes in, one at a time, for 5 seconds each, and immediately submerge in ice water. The skin of the tomatoes will peel right off.

2. Heat 2 T olive oil and then add tomato puree (oil & tomatoes will eventually mix together). Bring to a boil, pop the lid on (crack it a little) and simmer the puree for 15 minutes, stir occasionally.

3. While the oil & tomatoes cook, mince a small onion and one large garlic clove. De-seed & mince a red chili pepper (about 1/3). After the 15 minutes, add onions, chili pepper (or the flakes or the powder) and garlic. Pour in 1 t soy sauce, a splash or Worcestershire sauce & 1 t ground ginger. Simmer for another 1015 minutes with the lid on, until the onions are soft.

4. Add 2 slightly heaping T peanut butter & 1/2 t brown sugar. Season with salt & pepper. Serve warm with pita or bread slices.

Yield: Perfect portion

Prep Time: 15 minutes

Cooking Time: 30 minutes

Aioli (Ajo de Aceite de Espana) Ingredients:

3-4 cloves Garlic Salt 1 egg Olive Oil

Directions:

1. Puree garlic cloves.

2. Add 1 part of (1/4) of puree mixture.

3. Mix until creamy and completely mixed.

Yield: Just enough

Prep Time: 10 minutes

Cooking Time: 0

11

Yield: 6-8 servings

Prep Time: 10 minutes

Cooking Time: 1 hour

+

= +

12

Yield: 4 servings

Prep Time: 25 minutes

Cooking Time: 20 minutes

Yield: 4 servings

Prep Time: 20 minutes

Cooking Time: 10 minutes

This issue’s guest chef...

Baked Chicken Breasts with Cheese Ingredients: 4 breasts Chicken Breasts, split, boned and skinned ¼ pound Swiss Cheese (4 Slices) 1 can (14oz) Condensed Cream Of Celery Soup ¼ cup Dry Sherry Or Vermouth 1 cup Herb-Flavored Croutons 3 Tbsp Butter

Directions: 1. Arrange chicken in greased 2 quart shallow baking dish.

2. Put cheese slices over chicken.

3. Mix condensed soup with sherry; pour over cheese. Sprinkle with croutons; dot with butter.

4. Bake at 350°F for 1 hour or until tender

Directions 1. Combine the butter and pesto. You need real butter for this, not margarine. Don’t go crazy though—I never take the main course past 2 tsp butter (or oil) per person, preferably less.

2. Place the cod in an oven dish and generously season it with salt and pepper.

3. Brush the fish with the pesto butter but reserve a little.

4. Thinly slice the tomatoes and place them on top of the fish. Brush the remaining pesto butter on top of the tomatoes.

5. Pour in good-quality dry white wine.

6. Place the dish in a preheated oven and bake at 350°F for 20 minutes. The wine, pesto butter and fish juices will mingle. Delicious.

7. Garnish with finely minced parsley or basil and spoon some of the cooking liquid over the fish. This is so simple but so special Ingredients: 1 ½ pounds of Cod Fillet 1 large tomato 1 ½ ounces of butter (not margarine) 1 T of green pesto ½ cup of dry white wine Salt & pepper

Ingredients:

3 T Ketchup 2 T canola mayonnaise 2 tsp sweet pickle relish 1 tsp dijon mustard 1 pound ground sirloin 1/8 tsp salt & pepper 4 (1 oz.) slices swiss cheese 4 lettuce leaves 4 (1 ½ oz.) hamburger buns 4 (¼-inch-thick) slices red onion 8 (¼-inch-thick) slices tomatoes ½ ripe peeled avocado, cut into thick slices 8 bread-and-butter pickle chips

Directions:

1. Combine first 4 ingredients 2. Divide the beef into 4 equal portions.

Sprinkle patties evenly with salt and pepper. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 3 minutes on each side. Top each patty with 1 cheese slice; cook 2 minutes or until cheese melts and patties are desired degree of done-ness.

3. Place 1 lettuce leaf on bottom half of each hamburger bun; top with 1 patty, 1 onion slice, 2 tomato slices, about 2 avocado slices, 2 pickle chips, about 1 ½ T sauce, and top half of bun.

Crystal's Crisp

Ingredients:

5 medium apples (cut and peeled) Sugar to taste depending on how sour the apples are Flour depending how watery the apples are or how much juice you want Cinnamon Nutmeg Vanilla 1 box of vanilla cake mix 1 stick of butter

Directions:

Pre-heat the oven to 350°F and spray a 9” x 11” pan with cooking spray. In a large microwavable bowl, combine all ingredients from apples to vanilla. To save dishes, I throw those ingredients into the pan then put a stick of butter into the bowl and melt the butter in microwave. Add cake mix and mix until crumbly.

Sprinkle the cake mixture over the apples and throw it in oven.

Check by forking after 25 mins.

The crisp is done when apples are tender to fork (and golden brown). Yum! Crystal Agnew is a Senior, Math & Education major at Elizabethtown College. Love her recipe or have a question/comment? E-mail her at agnewc@etown.edu!

13

Ingredients: 1 Egg, lightly beaten ¼ cup Dairy Sour Cream ¼ tsp Salt ¼ tsp Garlic Powder ¼ tsp Ground Black Pepper 4 Skinless, Boneless Chicken Breast Halves, 1 ¼ or 1 ½ pounds total 3 Tbsp Cooking Oil Breading, *individual recipes, do not blend together: 2 cups Mini Pretzel Twists 4 cups Tortilla Chips 2 cups Cheddar-Flavore FishShape Or Square Snack Crackers 3 cups Potato Chips 2 cups Gardetto’s Original Recipe Snack Mix

Directions: 1. Preheat oven to 400°F. In a medium bowl, combine egg, sour cream, salt, garlic powder and pepper. Cut chicken lengthwise into strips about ¾ inch thick; add to egg mixture.

Stir to combine.

2. Brush a 15x10x1-inch baking pan with oil; set aside. Place desired breading in a shallow dish. Roll and press strips to coat all sides of chicken with breading. Arrange chicken in a single layer in prepared pan, leaving space between each piece. Bake for 8 to 10 minutes or until chicken is no longer pink, turning after 5 minutes. Serve with desired dipping sauce.

Yield: 4 servings

Cooled-Down Mexican Salsa: In a small bowl, combine 1/2 cup salsa, 1/4 cup dairy sour cream, and 1/4 cup shredded mexican cheese blend (1 ounce).

Sweet-and-SourApricot:Inasmallbowlcombi , ne ½cupapricotpreserves(snipanylargepiecesoffruit), 2Tketcup,1Tricevinegarand1Tsoysauce.

Honey Mustard: In a small bowl, combine 1/4 cup low-fat lemon yogurt, 1/4 cup honey, and 3 T of dijon-style mustard.

Pizza Pizza: In a small microwavesafe bowl, combine ¾ cup pizza sauce, ½ cup Italian-blend shredded cheese (2-ounces), and 2 T finely chopped pitted ripe olives.

Microwave on 100% power (high) for 1 minute. Stir, microwave for 1 minute more, stirring after every 20 seconds, until heated through and the cheese melts.

Tropical Breeze: In a small bowl, combine one 8-ounce can crushed pineapple, drained; ¼ cup lowfat banana yogurt; 3 T shredded coconut; and 2 t lime juice.

Kids' Buffalo-Style: In a small bowl, combine 1/2 cup ranch salad dressing, 3 T ketchup, and 2 T crumbled blue cheese.

14

Prep Time: 20 minutes

Chicken Fingers & Dipping Sauces Cooking Time: 8 minutes

Yield: 12 servings

Prep Time: 25 minutes

Cooking Time: 20 minutes

Princess Cupcakes Ingredients: 2/3 stick of butter 2 cups raspberries 1 tsp of vanilla extract 1 1/2 cups of all-purpose flour 1/2 cup of granulated sugar 2/3 tsp of salt 1/3 cup of buttermilk 1 1/2 tsp of baking powder 1 large egg

Directions: 1. Blend the raspberries and run them through a sieve. Cream the butter and sugar along with the vanilla extract, add the egg and beat well. Pour in the raspberry puree. With the mixer on lowspeed, beat until everything is combined and smooth.

2. Add a slighlty heaping baking powder and salt to the all-purpose flour and sieve. Keep the flour mix nearby and pour yourself the buttermilk (room-temperature). Alternately add the flour mixture and the buttermilk. Start and end with the flour. Line a standard muffin tin (12) with cupcake liners. Fill your liners about 2/3 of the way full. Bake the cupcakes in a preheated oven at 350째F for 20 minutes. Until a toothpick stuck in the center comes out clean.

15

Cooking is an essential part of living. It is needed for nearly all the meals we eat on a day to day basis. So how come if we took a poll of all the guys in our student body, why would most men not know the first thing about cooking?

And I’m not talking about that re-heat crap. I mean legitimately cooking a meal from start to finish with some side dishes.

Up until college my specialties consisted of micro waved nachos and re-heated pizza. For those of us heading into the real world cooking is a skill that we must learn to survive. We can only last on nachos and pizza for so long. And lord knows we can’t afford to go out to dinner every night. Plus what happens when you meet that special lady. Are you going to invite her over for nachos and pizza (man I am really crazing some nachos and pizza now). Of course you aren’t.

Cooking is like sex.

With the right presentation anything can look good. Wait, no, that’s not what I wanted to say.

How about you might not be good but people appreciate the effort. Alright maybe it’s not like sex (it is!). Cooking is like anything in life. You get better with practice.

This past spring break I decided to put my talk to the test. I cooked a dish I like to call “Chicken ParmeSEAN” for my parents. During the process I came up with some sure fire tips to help us non cooks out there when we attempt to prepare a culinary dish.

First and foremost, know the people you are cooking for. Find out what they prefer in their meals. If they love cheese, dump all the cheese you can find on top. If they don’t like sauce, then maybe don’t use the whole Ragu bottle. My father likes his chicken parm with very little sauce and cheese. Thus I made his with those exact specifications. This will impress the people you are cooking for, especially if you can find a way to indirectly ask them so they are not expecting it.

If you are cooking for yourself then put on whatever you like. Cooking is about trying new things (sex?). Who knows, you might end up with a masterpiece.

parmeSEAN - ONE MAN’S BATTLE OF LEARNING TO COOK SEAN Duet sch 5/18/199 0 #3102899

Staff Writer: Sean Duetsch

Picky eaters can be an issue for any cook. Like I said my father is a picky eater. If one vegetable is cold, he will announce it to the entire table. This kind of criticism can ruin the entire experience for you. The way to get around this is to serve the non-picky eaters first. Hopefully, they have no manners and they dig in. Naturally they will let the compliments fly. By the time the picker eater gets his food, anything he says will hold no value because everyone else likes the dish.

Always remember to make the meal your own. What I mean is throw some spices on there that you have never heard of.

When people ask you about what you added, just say “oh that’s a secret recipe, I can’t share”.

There is a saying within the cooking community that a messy kitchen is a happy kitchen. I stand by this quote.

Remember the experience of cooking is supposed to be fun. If you are uptight and the entire time worried about getting the kitchen dirty, it might affect the quality of the meal. Now I don’t mean you can become careless. I don’t want to be responsible for any burns or stains. (Side Note: Never cook in nice closes. And if you do, put an apron on. I don’t care how dorky it makes you look. There is nothing worse than trying to get a tomato sauce stain out of your new J. Crew oxford.)

My mother watched me like a hawk as I cooked the dinner. She kept telling me to keep the kitchen clean and try not to spill anything. Maybe she knew that she was going to be cleaning up the kitchen later, I don’t know. I feel like I would have enjoyed myself more if I wasn’t worried about getting the kitchen dirty.

Another saying is that the cook never cleans up. This rule is AWESOME! I feel like cooks do not take advantage of this old adage. My advice, take this opportunity to relax; unless you made a huge mess. In that case, clean up after yourself you slob!

Lastly, it is important to know how to set a table. The napkin and silver wear always goes on the side of the dominant arm (research might be required, see tip # 1). Fork on the outside and knife on the inside. And remember “blade faces in or you’ve committed a sin”. I made this one up. You’re welcome.

If you stick by these simple tips you will instantly be a better cook. When it comes to actually cooking a meal, go on YouTube or have a friend teach you. In my case, I had my mom show me the ropes. And always remember that we learn best by doing. So give it a shot and try to cook something for your friends or family. You will be impressing girls in no time. The worst that can happen is you end up making nachos and pizza.

16

Hate it when the bottom of your ice cream cone starts to drip. Place a mini marshmallow in the bottom before scooping out your favorite ice cream.

To remove egg shells from a batter, use the remaining shell to attract the piece.

Do not flour your hands when working with dough.

Instead, spray your hands with cooking spray or olive oil to prevent the sticking.

Microwave garlic cloves for 15 seconds and the skins will come right off.

Bread will stay fresh longer if a celery rib is stored with it in the package.

Drop your cookies extra thick (use an ice cream scoop), flatten the top a little, then place the cookie sheet in the refrigerator for twenty minutes. Take the sheet from the refrigerator and bake at 375F until the cookie's edges are slightly brown and you will have a soft centered delight.

When preparing dishes like chicken or cooked meat salads, use chilled ingredients. In other words, make sure your cooked chicken has been cooked and chilled before it gets mixed with other salad ingredients.

17

HOW NOT TO BOIL WAtER....

Editor-In-Chief: Carrie Chase

In my early cooking years... I learned the hard way about the difference between a clove of garlic and a head of garlic.

I decided to make garlic pasta and proceeded to use a whole head of garlic instead of one clove.

Suffice to say, the pasta was good, but the house smelled of garlic for days! My mom was NOT happy, but hey, I learned my lesson!

My roommate and I were making a grilled pineapple salsa. After grilling, in batches, slices of pineapple, onions, peppers, etc, chopping them all into little pieces, and mixing it all together, it was time to season with a little salt...

Well, apparently our gentle tapping of the salt container was not gentle enough: the lid came off and about a cup of salt got dumped into the salsa.

After staring at it dumbfounded for a minute, we tried seperating the salty top, rinsing the remaining salsa (hey, we were desperate), rinsing it again... No good - we had to toss the whole batch.

I was drunk trying to make home fries, I accidentally poured oil into the pan AFTER the burner was on and it instantly went up in FLAME CITY in the pan. I was freaking out DRUNK and throwing s**t into the sink...fire alarms went off...roommates I was making cinnamon rolls last night, came out...smoke everywhere. I went I let them rest on a tray before baking, to bed drunk, hungry, and horrified. covered with a sheet of plastic wrap to prevent drying. It's 2 in the morning, My grandma was cooking dinner one tired, oven at 365, I place the tray into night, and part of the meal was baked the oven. Twenty fragrant minutes potatoes. She opened the oven up to later, I pull them out only to find a poke a potato with a fork to see if strange spider-web-like netting over they were done and the potato ex- the buns. Realization, I left the plastic ploded. And I don't mean a tiny little wrap on when I put the buns in. I slice pop, I mean we were cleaning potato off the top, have a bit of the bottom... off of the ceiling and opposite wall oh so good... so sad to see a dozen and we have a decent sized kitchen. cinnamon buns go in the garbage.

IS SALT RAINING ON YOUR PARADE???

1. Try adding a dash of sugar and lemon juice.

2. If you’re cooking a stew or soup, add a potato to absorb the salt.

3. For tomatobased dishes, use water and a 1/2 of teaspoon of sugar

19

this takes to a whole new level Wednesdays at 9/8c on

“Beep, beep, beep.” The most torturous three minutes of your day are now over and your Lean Cuisine is ready for its date with you and the remote control. But after two weeks, the remote control has been craving for something new and fresh, a new date that doesn’t come from a box.

So, what’s for dinner?

According to Senior and Schreiber Quadrangle resident, Kate Roderick, she becomes so hungry that she doesn’t want to spend 25-45 minutes cooking. “All I want to do is boil some water and voile, a bowl of Mac n’ Cheese is ready in 15 minutes,” Roderick said. Roderick frequents the cafeteria on campus for breakfast and lunch, but it’s a different story for dinner. “I change into my pajama’s when I come back from class in the afternoon and I have so much homework.

Pasta with sauce is the easiest thing to make, but gets a little boring come Thursday,” Roderick said. She also explained that frozen dinners, such as a Lean Cuisine, provide variety. Roderick said, “The hardest part of cooking something for dinner is looking through the freezer section at Giant. And it takes less than four minutes”.

Senior, Crystal Agnew, who resides at the Hackman Apartments sticks to salads most days of the week. “Junior/Senior is coming up and I want to look my best,” Agnew said. “Adding dressing and grilled chicken to lettuce is the safest thing healthwise to make for dinner”. The Hackman resident also talked about her variety of meals. Agnew

Editor-In-Chief: Carrie Chase

for 1 said, “If I’m lucky, I can mooch off my roommate.

She always cooks really healthy stuff, but I just don’t have the creativity to the cook up meals that are both delicious and healthy just for myself.”

Like most college students, these are common problems; students who don’t have the time or the cooking skills to spice up their single serving menu.

Fortunately, Roderick’s roommate, and your favorite author, owns a crockpot. People don’t give this magic machine enough credit sometimes. The crockpot is perfect for people who are hungry, but don’t have the time to wait and watch food cook.

Therefore, add frozen boneless skinless chicken breast halves, one can of drained black beans, one can of drained corned and a fifteen ounce jar of the salsa of your choice to a crockpot. Set the magic machine on high and leave your quad for four to five hours, or the time of two classes. Then, right before you devour your meal, add four ounces of fat free cream cheese.

After 30 minutes, break out the plates, forks and knives and invite your three friends; preferably three friends who share a similar dinner dilemma. But make one friend bring over a bag of tortilla chips and go to town.

“I’ve looked through cookbooks and some of the things sound appealing, but a little advanced for my cooking capabilities,” Agnew said. When asked if she had ground beef, onion, breadcrumbs, eggs, ketchup and herbs in her kitchen she said yes. And, now you and her have a basic recipe for meatloaf.

So before you throw on your pajamas after a long

day of classes, mix those six ingredients together, place in a loaf pan and bake for one hour at 350 degrees Fahrenheit. Take a nap, hop in the shower, distress for one hour and then enjoy a delicious and healthy meal before tackling that pile of homework.

For you foodies out there who are don’t fall in the popular categories that Roderick and Agnew fall into, and are looking for some new simple recipes, keep reading.

For less than 400 calories, enjoy a Chile Lime Chicken Taco Salad. Collect the following ingredients: three ounces of boneless skinless chicken breast, one ounce of lime juice, one tablespoon of child lime seasoning, a half of a teaspoon of ground cumin, romaine lettuce spinach, a third of a cup of drained canned black beans, three tablespoons of salsa, two tablespoons of fat free sour cream, a quarter of an avocado and finally, one ounce of tortilla chips. To assemble the salad, cut up the chicken and brown in a pan. Then, add the limejuice and the spices and continue to brown the chicken. Toss the remaining ingredients, along with the crushed tortilla chips and the browned chicken in a bowl and enjoy.

“My roommate asked me to cook dinner the other night.

She keeps calling me Rachel Ray,” Agnew said. Agnew also said that she told her mom about the Chile Lime Chicken Taco Salad, it was that good. “My mom made it the other night and now won’t stop asking me for new recipes,” Agnew said.

21

According to the United States Department of Agriculture, it is recommended that you have at least two servings of vegetables every day. And, that you vary your veggies.

Are you getting the recommended amount of veggies, let alone varying your veggies? First-lady Michelle Obama is doing her part in the Let’s Move movement to make sure students are varying their veggies.

Editor-In-Chief: Carrie Chase

EAT YOUR

The Let’s Move movement was started by the First-lady to fight childhood obesity. The goal of the project is to have healthier children growing up in the United States. It gives parents the ability to motivate healthier eating habits with their children. Parents are able to do this by having access to healthy and affordable food. The program also encourages physical activity, hence the name Let’s Move.

According to the Let’s Move website, childhood obesity rates have tripled in America in the past thirty years. When talking strictly about African American and Hispanic segments, nearly 40% of the children are overweight or obese.

Here are some tips from MyPyramid. gov on how to help you eat vegetables: -Buy fresh veggies in season -Get all the frozen veggies you can -Buy canned veggies labeled “no salt added” -Instead of a heavy ranch dip, try a low-fat salad dressing -Have a see-through container of cutup veggies in your fridge.

22

The Let’s Move website is full of tips for moms and families to implement a healthy lifestyle. As to getting the right amount of servings per day, the website recommends the following in regards to veggies: -Serve fresh, frozen and canned fruits and vegetables; they all count -Provide fruit or carrot sticks as great snacks -Mix vegetables into dishes, like adding peas to rice or cucumbers to a sandwich.

Portion size is also a big role in becoming healthier. The page reminds parents that kids are smaller than adults, and therefore should be eating smaller portions. Kids’ first portion should be the size of their fist.

An exciting part about Let’s Move is the program Chefs Move to Schools. This programs matches a school with a chef in order to provided the school with new cooking techniques and healthy recipes so everyone is eating healthier.

Another important aspect of this movement is the Healthier US School Challenge. This challenge sets high standards for schools in terms of “quality, participation in meal programs, physical activity opportunities and nutrition education” (http://www.letsmove.gov).

The schools that do the best with this challenge are offered rewards in terms of recognition and monetary. Schools reach these goals by “serving more whole grains, fruits and veggies and how to lower the amounts of sugar, sodium and saturated and trans-fats in school foods” (http://www.letsmove.gov).

Schools are able to reduce the amounts of sugar, sodium and saturated and trans-fats in schools with the help of food suppliers. Most have agreed to decrease the amount of sugar, fat and salt in school meals within the next five years. Not to mention, increasing the amount of whole grains and doubling the amount of produce they distribute within the next ten years (www.letsmove.gov).

The final aspect of the Let’s Move movement is the support of healthier communities. According to its website, 23 million Americans, 6.5 million of them being children, live in low-income neighborhoods where its hard to find affordable, quality and nutritious food.

These places are known as “food deserts.”

Therefore, a lot of the time there are children not eating the recommended amount of fruits, veggies, wholegrains and low-fat dairy products.

And what can be the result of a poor diet? Type 2 Diabetes and heart disease, to name a couple.

To stop these outcomes, the Healthy Food Financing Initiative supports healthy food retailers in forms of tax credits, grants, or low-cost loans and technical assistance. According to the Let’s Move website, “In addition, this initiative serves the dual purpose of not only facilitating access to healthy food options, but also providing employment and business development opportunities in low-income communities.”

As for those families with fixed incomes, there are programs to help them, too. Such programs as WIC (Women, Infants, and Children), Supplemental Nutrition Assistance Program, Double Dollar, as well as a senior benefits program are able to provide healthier foods for those families.

The goal of this segment by the Administration is to eliminate food deserts in the United States within the next seven years.

So, have you had at least two servings of veggies today? If you haven’t, do yourself a favor and choose green beans in the Marketplace next time instead of a chocolate chip cookie. And if you have, give yourself a pat on the back; your body will thank you later.

GENERAL SHELF LIVES: Flour unopened: up to 12 months. Opened: 6-8 months.

Sugar unopened: 2 years. Sugars do not spoil but eventually may change flavor.

Brown sugar unopened: 4 months.

Confectioners sugar unopened: 18 months.

Solid shortening unopened: 8 months.

Opened: 3 months.

Cocoa unopened: indefinitely. opened: 1 year.

Whole spices: 2-4 years. Whether or not opened.

Ground spices: 2-3 years. Whether or not opened.

Paprika, red pepper and chili powder: 2 years Baking soda unopened: 18 months. Opened: 6 months.

Baking powder unopened: 6 months.

Opened: 3 months.

Cornstarch: 18 months. Whether or not opened.

Dry pasta made without eggs unopened: 2 years. Opened: 1 year.

Dry egg noodles unopened: 2 years.

Opened: 1-2 months.

Salad dressing unopened: 10-12 months.

Opened: 3 months if refrigerated.

Honey: 1 year. Whether or not opened.

Ground, canned coffee unopened: 2 years.

Opened: 2 weeks, if refrigerated.

Jams, jellies and preserves unopened: 1 year.

Opened: 6 months if refrigerated.

Peanut butter unopened: 6-9 months.

Opened: 2-3 months.

Is this still good???

23

The Chefs of the Magazine

Editor-In-Chief

Carrie Chase

Associate Editor

Carrie Chase

Writers Sean Duetsch Carrie Chase Creative Director

Carrie Chase

Production Manager

Carrie Chase

Advertising Manager Carrie Chase Copy Editors

For More recipes Find us on:

24

Carrie Chase

Cooking for College @CookingForCollege

IT ALL STARTED AFTER A RIDE The inspiration to create an energy bar occured during a day-long, 175-mile bike ride with my buddy Jay. We’d been gnawing on some “other” energy bars all day. Suddenly, despite by hunger, I couldn’t take another bite. I thought, ‘I could make a better bar than this!’ That’s the moment I now call ‘The Epiphany.’

- Gary Erickson, founder and CEO of Clif Bar & Company

You don’t have to wear the hat to be a chef.