Not Your Average College Food

Soy Sauce Braised Chicken Thighs

Dinner | June 22, 2017 | By

Living in the city of Baltimore, I find it difficult to come across good and real Chinese food. So whenever I return home, I ask my mom to cook my favorite Chinese foods (dumplings, steamed buns, etc.) Growing up, my mom would always cook Chinese food for our family. However, when I started cooking by myself I found it hard to replicate her dishes because I didn’t have a recipe that quantified the ingredients.

Last week when I was home, my mom and I cooked a few of her dishes. We measured out the ingredients together so we could quantify the exact measurements to create a recipe. We cooked several spicy dishes such as fish, chicken, and cold noodles. These recipes require many of the same ingredients, such as ginger, garlic, and soy sauce (the basic staples of Chinese cooking). With these ingredients, you can make a variety of Chinese dishes!

I especially loved the chicken recipe because it was easy and extremely flavorful from all the spices. When I returned to Baltimore, it was one of the first things I cooked. My roommates were all amazed by the delicious smell that filled the room. Because the dish is so flavorful, it can be served with a simple vegetable, such as broccoli, and rice.

Soy Sauce Braised Chicken
Serves 2
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
673 calories
15 g
352 g
35 g
72 g
8 g
484 g
7444 g
2 g
0 g
25 g
Nutrition Facts
Serving Size
484g
Servings
2
Amount Per Serving
Calories 673
Calories from Fat 316
% Daily Value *
Total Fat 35g
54%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 19g
Cholesterol 352mg
117%
Sodium 7444mg
310%
Total Carbohydrates 15g
5%
Dietary Fiber 3g
10%
Sugars 2g
Protein 72g
Vitamin A
3%
Vitamin C
4%
Calcium
7%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4-5 chicken thighs
  2. 2 tbsp olive oil
  3. 2 star anise
  4. 1 tsp Chinese peppercorns (optional)
  5. 2 cloves garlic
  6. 4 slices ginger
  7. 1 cup soy sauce (divided into 1/2 cup and 1/2 cup)
  8. 1/2 cup water
  9. 1 scallion
  10. 2 tbsp Hunan Black Bean Sauce (optional)
Instructions
  1. Mince garlic, slice ginger.
  2. Chop scallion into small pieces and set aside.
  3. Cut chicken thighs into bite-sized cubes. Place into a large bowl.
  4. Add 1/2 cup soy sauce chicken thighs and marinate for 15-20 minutes.
  5. In a large pot (or Dutch oven), heat 2 tbsp olive oil to high heat. Add star anise, Chinese peppercorns, ginger and garlic.
  6. When fragrant, add Hunan black bean sauce or other spicy sauces (optional).
  7. Place chicken thighs in the pot. Braise chicken on both sides, stirring occasionally. If the pot is too small for all the chicken, cook 2 batches.
  8. Add the other ½ cup of soy sauce, and stir again.
  9. Add water, cover the pot with a lid and let it simmer on low heat for 10-20 minutes.
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calories
673
fat
35g
protein
72g
carbs
15g
more
Not Your Average College Food http://notyouraveragecollegefood.com/

Drunken Mussels

When I was studying in Europe a few years ago, I was introduced to so many new and delicious dishes (along with truly unique dining experiences). One thing that I fell in love with immediately was mussels drenched in flavorful broth. I even remember the exact restaurant in Copenhagen where I became obsessed with them. Little did I know how easy it was to make such a complex-looking dish on your own.

These drunken mussels are made with garlic, shallot, and white wine. My favorite part is dunking some crusty bread into the soup to sop up all the delicious flavors. The recipe takes less than half an hour to make and barely any work, aka a perfect recipe to impress your friends, family, or someone special 😛

For many students, cooking mussels may be intimidating because seafood is typically expensive and not many people have ever tried to cook mussels. Rest assured because mussels are relatively cheap (about $5/lb) and they take only several minutes to be cooked. One thing to note when dealing with mussels is how to clean debeard them. Serious Eats gives a great tutorial on how to shop for and clean mussels.

Drunken Mussels
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
612 calories
43 g
151 g
25 g
47 g
12 g
306 g
915 g
2 g
0 g
10 g
Nutrition Facts
Serving Size
306g
Servings
4
Amount Per Serving
Calories 612
Calories from Fat 224
% Daily Value *
Total Fat 25g
39%
Saturated Fat 12g
61%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 151mg
50%
Sodium 915mg
38%
Total Carbohydrates 43g
14%
Dietary Fiber 2g
7%
Sugars 2g
Protein 47g
Vitamin A
24%
Vitamin C
60%
Calcium
11%
Iron
74%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tbsp unsalted butter
  2. 1 shallot, thinly sliced
  3. 2 tsp garlic, minced
  4. 1/2 cup dry white wine (Sauvignon Blanc)
  5. 1 1/2 lb mussels, cleaned and debearded
  6. 1/2 cup heavy whipping cream
  7. 1 tbsp parsley, roughly chopped
  8. pinch salt and pepper
  9. 1 lemon, cut into slices
  10. Optional: 1/2 loaf French bread, sliced
Instructions
  1. Add butter to a large pot on medium heat.
  2. Once the butter has melted, add shallots and garlic. Saute for 2 minutes until fragrant.
  3. Add the wine and increase the heat to high. Once boiling, add the mussels and cover with lid. Let the mussels cook until they open (about 3 minutes).
  4. Remove lid and add cream. Reduce heat to medium and stir. Cook for another 2 minutes letting the liquid reduce.
  5. Top with parsley, salt and pepper.
  6. Squeeze lemon juice on top before serving.
  7. Optional: Lightly saute both sides of the sliced bread pieces on a medium pan with olive oil.
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calories
612
fat
25g
protein
47g
carbs
43g
more
Not Your Average College Food http://notyouraveragecollegefood.com/

Sweet Potato Mushroom “Bahn Mi”

Dinner, Healthy, Lunch, Vegetarian | May 19, 2016 | By

One of my favorite cooking shows out there is Chopped. The competitors are asked to make a dish in a short amount of time from a basket of random, miscellaneous ingredients. Their crazy, innovative creations always inspire me to cook and whip up some spectacular dish of my own. I had always thought it would be fun to enter a Chopped-like competition but never thought I’d get a chance to until recently.

To celebrate Earth Day, our school hosts a Celebration Fair, where many student groups set up booths and activities related to Earth Day. A student group called Real Food Hopkins hosted a “Veg Fest” competition, where 4 student chefs competed to see who could make the best vegetarian dish. They gave us the list of ingredients a few days beforehand so we could come up with a recipe (a bit more time than they give you in Chopped). The students then prepared the recipes the night before the competition to hand out as samples to students at the fair. On the actual day of the fair, we cooked our dishes in front of everyone and had the judges taste them.

The list of ingredients they gave were: beets, radishes, turnips, carrots, kale, fingerling sweet potatoes, white button mushrooms, and French shallots. After tossing a few ideas in my head I thought of creating a twist on the Vietnamese bahn mi sandwich by using a veggie patty filling. This was a completely original recipe and actually turned out pretty great the first time I made it. I used the same recipe for the competition and although I didn’t win, the sandwich got some rave reviews from friends and students for being “creative and delicious.” :)

Sweet Potato Mushroom "Bahn Mi"
Yields 3
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813 calories
87 g
83 g
43 g
18 g
7 g
447 g
2409 g
13 g
0 g
34 g
Nutrition Facts
Serving Size
447g
Yields
3
Amount Per Serving
Calories 813
Calories from Fat 382
% Daily Value *
Total Fat 43g
67%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 24g
Monounsaturated Fat 10g
Cholesterol 83mg
28%
Sodium 2409mg
100%
Total Carbohydrates 87g
29%
Dietary Fiber 7g
29%
Sugars 13g
Protein 18g
Vitamin A
194%
Vitamin C
71%
Calcium
20%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Pickled vegetables
  1. 1 cup carrots, peeled intro thin strips
  2. 1/2 cup radish, chopped into thin slivers
  3. 1/2 shallot, chopped into slivers
  4. 1/2 cup rice vinegar
  5. 1 tablespoon sugar
  6. 1 teaspoon kosher salt
Sandwich
  1. 2 cups fingerling sweet potatoes
  2. 2 cups white button mushrooms, chopped into small bits
  3. 1 cup red kale, chopped into small pieces
  4. 1 red shallot
  5. olive oil
  6. 2 tablespoons soy sauce
  7. 1 egg
  8. 1 cup plain breadcrumbs
  9. 3 French baguettes (8-in long)
  10. salt and pepper
Hot chili mayo
  1. 2/3 cup mayonnaise
  2. 1 tablespoon chili garlic sauce or Srirarcha
Instructions
  1. In a medium bowl, mix together rice vinegar, sugar, and salt. Using a vegetable peeler, peel outer layer of carrots and discard. Then continue peeling into long, thin strips. Using a knife, thinly slice radish into small circles. Thinly slice shallots. Add the carrots, radish, and shallot into the vinegar bowl and stir. Let stand at room temperature.
  2. Boil water in a large pot. Peel and cut sweet potatoes into small cubes. Steam sweet potato cubes for 15 min, until tender when poked with a fork.
  3. While sweet potatoes are steaming, peel and mince shallot. Roughly chop mushrooms and kale into small pieces. In a medium pan, sauté shallots. Then add mushrooms and kale. Stir for about 5 minutes, until cooked well.
  4. Transfer the steamed sweet potatoes into a bowl and mash well with a fork. Add the mushroom-kale mix and mash together. Add soy sauce, egg, and breadcrumbs and mix well. Season with a pinch of salt and pepper.
  5. Using hands, form sweet potato mix into small ½ inch balls. Press gently to flatten.
  6. In the same pan as before, heat oil to medium-high heat. Add the sweet potato discs and fry on both sides until dark golden on the outside (about 30-60 sec each).
  7. Cut baguettes horizontally. Mix mayonnaise and hot chili sauce together. Spread on the bottom inner side of the baguette. Add sweet potato discs and top with the pickled carrots, radish, and shallots.
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calories
813
fat
43g
protein
18g
carbs
87g
more
Not Your Average College Food http://notyouraveragecollegefood.com/