By Eileen Hernandez
If you are not in the mood to eat out and just want to stay in your room, you can avoid D-Hall, Terra Ve and The Hub with these recipes.
While dorms do not have an area to cook, most students' must-have packing lists include a microwave that can be used for more than just popping popcorn. Here are some ideas on how to cook quick meals with your dorm’s microwave.
Scrambled Eggs (from Eileen Hernandez)
For this you need one or two eggs, cooking spray (or some cooking oil as an alternative), a microwavable dish, salt, oregano, pepper and any other spice you like.
Generously spray your microwave safe bowl or spread some oil in with a napkin and whisk your eggs in the bowl. Season with salt and pepper and for a even better taste put a little bit of, preferably shredded, cheese.
Then just put it in the microwave for one to two minutes and you’re done! In the microwave it is completely normal for the egg to inflate. Just keep an eye on it and stop it when it is cooked to your liking.
Tuna Casserole (from Savannah Breen)
No matter how good and healthy eggs are, our bodies also need a whole meal with carbohydrates, vegetables and vitamins. For this, Savannah Breen recommends her Tuna Casserole recipe.
You need shredded cheddar cheese (mozzarella works too), egg noodles, a splash of milk (Breen recommends whole milk but you can also use fat free milk), a handful of Italian breadcrumbs if they are available, 1 can of tuna, 1 can of sweet peas.
Pour noodles into a large, microwavable container and cook on high for about 10 minutes or until al dente. Always check on them to ensure it doesn’t spill over. When the pasta is ready, drain the water.
Open the tuna can and drain the water, do the same with the sweet peas. Then, stir milk into the noodles, tuna, peas and breadcrumbs and put cheese on the top. Microwave again for three minutes or until the cheese on top has melted and is ready to eat.
Olive oil and oregano can also be added to the recipe. The smell and the soft combination of flavors will make you want even more.
And if you have a sweet tooth, I definitely recommend this recipes.
French Toast (from Stephanie Arias)
This recipe requires any type of bread, an egg, butter, milk, cinnamon, vanilla extract, syrup or honey to put on top, a microwavable mug and a separate bowl for the ingredients. In this recipe, the size of the mug, how much bread and how many eggs you use is very important. If your mug is bigger, you can use two slices of bread and and egg.
Cube the bread and put some butter inside the mug to melt it in the microwave. Then, place the bread in the mug and push it down a bit but don’t compact it so much because the liquid needs to spread all over.
Now your ingredients bowl, crack the egg, add 3 tablespoons of milk, sprinkle cinnamon, add a single drop of vanilla extract or almond and mix it all together. Pour the mixture into your mug with the bread and give it a minute to soak down.
Now take the mug to the microwave, and start with one minute, then add 10 seconds at a time until it’s cooked to your liking.
You can add syrup, honey, chocolate sauce or any sweet topping you like.
Chocolate Mug Lava Cake (from Savannah Breen)
This lava cake recipe requires ¼ cup flour, ¼ cup sugar, 2 tablespoons of cocoa powder or chocolate drink mix, ½ teaspoon baking powder, pinch of salt, 3 tablespoons of butter, a splash of milk, a teaspoon vanilla or almond extract, an ounce of chocolate chips or chocolate pieces, and a mug.
Melt the butter in a microwave safe container, mix the dry ingredients together in the mug before adding the melted butter and the wet ingredients. Mix well. Place the chocolate pieces on top of the mix right in the center. Add a tablespoon of water to sit on top of the batter but do not mix it in. Cook for about a minute or two.
When the cake has risen and is firm to the touch, it is ready. Allow it to cool before eating.
This recipes are literally a piece of cake. Essential ingredients can be found at the More Store, eliminating the need to go off campus.