Not Your Average College Food

Nutella Mug Cake

No oven? No problem!OLYMPUS DIGITAL CAMERA

Sadly, the kitchen in our college dorm suite does not have a conventional oven. Although we won’t be able to bake cakes, we can still make mug cakes!!! Mug cakes are a college classic since they are a super quick, one serving snack or dessert. This was my first time making one so I was skeptical yet fascinated at the same time.

OLYMPUS DIGITAL CAMERA

These Nutella mug cakes were dessert after the home-made dinner my suitemates and I had (Chicken and Spinach Quesadillas). It was our first time sitting at our small dining table and eating a proper, home-made meal. It took about 2 hours to make the guacamole, quesadillas, and mug cakes and probably less than 20 minutes to eat it all! Still, it was worth it. The four of us agreed that we should try to cook dinner like that every Sunday night, a good way to start off each new week.

OLYMPUS DIGITAL CAMERA

The mug cakes turned out interesting…They were so rich that none of us could finish a whole mug cake in one sitting. The hard part about cooking them in a microwave is that they don’t get heated evenly so some areas were more cooked than others. Overall, it was impressive for a 4 ingredient dessert using a microwave, although not the same as a regular cake of course. Nonetheless, I’ll definitely be making more mug cakes in the future!

OLYMPUS DIGITAL CAMERA

NUTELLA MUG CAKE

Ingredients
4 tbsp flour
1/4 tsp baking powder
1/4 cup Nutella
3 tbsp milk

Directions

Combine all ingredients in a mug and mix with a fork until evenly blended.

Cook in microwave for 80 seconds. The top should look done but if still wet, microwave for another 15 seconds. Use a toothpick to test whether cake is still gooey on the inside. Let cool in mug completely before eating so that it sets.

adapted from Kirbie’s Cravings

Chicken and Spinach Quesadillas

4 Ingredients or less, Dinner, Lunch | September 2, 2013 | By

OLYMPUS DIGITAL CAMERA

Orientation week has been crazy with moving in, helping freshmen move in, seeing everyone after an entire summer, and running around campus performing various errands. This year, I’m living in a 4-person suite with my 3 closest friends Margaret, Ting, and Jeana. We were soo excited to move into our awesome suite which has 4 single rooms, 2 bathrooms, a common room, and a kitchen! The kitchen is small but has a full refrigerator, 2 stoves, and our own microwave and toaster oven. Since we don’t have a conventional oven, our options for cooking and baking is a bit limited. Here is what our kitchen looks like!

OLYMPUS DIGITAL CAMERA

For the past week, we’ve been eating out almost every meal at restaurants that we’ve missed over the summer. Today we went grocery shopping so that we could finally make a home-cooked meal. For dinner, I made chicken and spinach quesadillas, a combination I’ve never tried before. One problem though was that the only type of chicken I could find was sliced chicken prepared as cold cuts. I searched in 2 grocery stores, but nowhere was there to be found pre-made chunks of chicken! Taking a leap of faith, I used the cold cuts which actually turned out to be pretty good.

OLYMPUS DIGITAL CAMERA

I realized that one of the hardest parts of cooking in college is getting all the ingredients. You start out with nothing and have to go shopping for so many items that it takes multiple trips to get enough ingredients. Quesadillas are on the easier side and are great for lunch and dinner considering there is little to no cutting involved and all the ingredients are pre-prepared. They are definitely a good meal for college students with limited resources or cooking ability to make. For healthier quesadillas, use whole wheat tortillas instead of flour tortillas!

Hooray for my first home-made college meal! 😀

CHICKEN AND SPINACH QUESADILLAS
serves 1

Ingredients
Olive oil
1 whole wheat flour tortilla
1/2 cup cheddar cheese, shredded
1/2 cup spinach
2 slices of cold cut chicken (use chunks of chicken breast if possible)

Directions

Heat a frying pan to medium heat. Add 1/2 teaspoon of olive oil and spread it around with a spatula.

Place tortilla in frying pan and flip several times, with 15 seconds in between each flip. Once air pockets begin to form, flatten them with the spatula to let out the air. Sprinkle shredded cheese on one side of the tortilla.

Reduce the heat to low. Top cheese with spinach leaves. Break the cold cut chicken into small pieces and place on top of spinach.

Using the spatula, fold one side of the tortilla on top of the side with filling. Press down on the quesadilla with spatula to flatten and keep in place. Flip over the quesadilla. It should be ready when it is browned.

Cut in half and serve with guacamole (see Amazing Guacamole recipe).

Summer Berry Trifle

Desserts, Fruit, No-Bake Desserts | August 24, 2013 | By

My summer officially comes to an end in 12 hours, when I board the plane back to school. Three and a half months full of cooking, working, reading, and seeing friends could not have gone by faster. I am super excited to return to school and see all my friends, but at the same time it’s tough to let go of the carefree days of warm weather and no stress. So to conclude this summer with a bang, I am posting a special treat…a summer berry trifle!OLYMPUS DIGITAL CAMERA

Trifles are breathtaking – they look beautiful in their elegant glass containers, standing proudly with a multitude of layers. Aesthetically, these layers of fruit, cream, and cake all blend together amazingly (not to mention the fusion tastes even better). You can make out the different layers but they meld into each other so it’s hard to tell where a layer starts and ends. Basically, a trifle is a bunch of blurred lines (summer song reference anyone?)

OLYMPUS DIGITAL CAMERA

Assembling the trifle is so much fun because you get to see how 3 simple ingredients slowly build up into a gorgeous masterpiece. I had leftover ingredients from the trifle so I made mini ones! They are so cute and would definitely be an awesome treat if you’re only serving several people.

OLYMPUS DIGITAL CAMERA

The task of making my own trifle seemed daunting, but it is actually quite simple. There are 3 parts – the cake, cream, and fruit. For the cake I used store-bought pound cake. The cream was a heavenly mixture of homemade whipped cream and pudding. For the fruit, I used freshly chopped strawberries and blueberries. Yum!

OLYMPUS DIGITAL CAMERA

So that’s all for my summer recipes! Now it is time to head back to college and see if I can make magic in a college dorm kitchen. My mom and I just shipped 2 boxes full of cooking utensils to my dorm so soon enough, we’ll find out if I can make this year’s college dining experience not so average. 😉

SUMMER BERRY TRIFLE

Ingredients
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon powdered sugar
1 package of instant vanilla pudding
3 cups milk
1 pound cake (9 in.), cut into cubes
3 cups strawberries, cut in halves
2 cups blueberries

Directions

Use an electric mixer to beat heavy cream until stiff peaks are about to form. Beat in vanilla and sugar until stiff peaks form.

Prepare pudding with milk according to instructions. Fold in half of pudding mixture into whipped cream until blended. Set aside.

In a trifle bowl, layer cubes of pound cake, cream mixture, and berries. Repeat layers.

Refrigerate for 4 hours before serving.