Jump to Comments

A couple of weeks ago, I was invited to teach a cooking class to a dozen high school seniors who are a part of the National Charity League. They were bursting with excitement at the prospect of making their own dinner AND learning some tips on how to do some cooking when they are away from home next year during their first year at college.

Cooking while they are living in the dorms? Before you ask if I am nuts, consider this: college schedules are nothing if not hectic – sometimes hunger beckons in the middle of a marathon study session or classes may conflict with the operating hours of the dining hall. Yes, pizza places deliver to dorms, but healthy minded students appreciate being able to have control over the ingredients in some of their foods. The “Freshman-15″ can be avoided if a little creativity and caution are used when making meal and snack decisions.

Before I could share my menu and equipment recommendations, (and risk getting sued by the university housing administration!), I had to take a variety of issues into consideration. Safety in a dorm room is of the utmost importance. Given the small work space and tight living quarters, it is important that college students use equipment that is allowed in their dorm and that doesn’t pose a fire hazard.

The logic goes something like this: Students are easily distracted. If they are using something hot and forget to turn it off, the whole dorm could burn down. But, if they use electronics that turn themselves off (microwaves, crock pots or rice cookers), the danger is minimized. Blenders are also often a good choice, because they require your attention and are not likely to be left on.

Check the College Bound category of our Amazon Store for a list of our favorite appliances to use in college. Microwaves, blenders and rice cookers are great, but college-bound chefs also need other tools, such as spatulas, oven mitts and can openers. These tools are ones that we love – both for students and their parents! They make excellent Graduation Gifts too!

Now, on to more important issues: The Food!

Dorm room cooking can be more than re-heating a can of soup or heating a frozen burrito. It can also be oatmeal, scrambled eggs, stews, rice, pasta and more! In our class, I designed a Mediterranean Menu that would use some of my favorite dorm-room cooking tools.

CousCous – Made in a Microwave
Follow package directions. Cooks in about 5 minutes!

Greek Lemon Soup – Made in a Rice Cooker
The Greek name of this soup is: avgolemono. Egg yolks alone or whole eggs are used as a thickening for this very lemony soup.

8 cups chicken stock
Salt and white pepper
1/3 cup Italian pastina (tiny pasta)
2 whole eggs
Juice of 1-2 lemons
2 T. finely chopped parsley or chives (optional)

1. Add the pastina to the boiling stock and simmer until tender.
2. Beat the whole eggs and add the lemon juice, beating constantly.
3. Add a ladleful of the soup to the egg mixture and beat well.
4. Pour this back into the pan slowly, still beating constantly.
5. Switch the rice cooker to “Warm” and cook the soup gently, stirring all the time, until it thickens.

Hummus – Made in a Blender

2 cloves garlic, roughly chopped
1/4 cup lemon juice
1/4 cup water
14 oz canned chickpeas (garbanzo beans), rinsed and drained
1/2 cup tahini
1 tsp Sea salt or Kosher salt

1. Place all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally.
2. Variations: If you like a spicier hummus, add a small red chili (chopped) or a pinch of cayenne pepper, or try a little cumin for a more exotic variation.

Servings: 8; Yield: Makes 2 cups

Nutrition (per serving): 154.3 calories; 46% calories from fat; 8.6g total fat; 0.0mg cholesterol; 397.6mg sodium; 171.6mg potassium; 16.0g carbohydrates; 3.1g fiber; 0.2g sugar; 13.0g net carbs; 5.3g protein.

Greek Salad (No special equipment – just a bowl, knife and a fork!)

4 cups romaine lettuce, torn
1/2 cup onion, red, thinly sliced
1/2 cup cucumber, thinly sliced
1/2 cup tomatoes, cherry, halved
1/2 cup feta cheese, crumbled
1 Tbs lemon juice
2 tsp vinegar, red wine
1/2 tsp oregano, dried
1/4 tsp salt
1 Tbs olive oil, extra-virgin

1. Combine first five ingredients (through feta) in a large bowl.
2. Combine the next four ingredients (through salt) in a small bowl.
3. Gradually add the 1 tablespoon olive oil, stirring constantly with a whisk. Drizzle oil mixture over salad; toss well.

Servings: 4

Nutrition (per serving): 103.8 calories; 64% calories from fat; 7.7g total fat; 16.7mg cholesterol; 361.9mg sodium; 228.1mg potassium; 6.0g carbohydrates; 1.9g fiber; 1.8g sugar; 4.1g net carbs; 3.9g protein.

Pita Crisps (if there is an oven handy)

These fresh-from-the-oven triangles–pre-brushed with olive oil and herbs–have a warm and crunchy warm snap that you just can’t get from a store bought bag.

4 pita bread pockets, whole wheat
Cooking spray
1/2 tsp pepper, ground black
1 tsp salt
1 tsp garlic powder

1. Preheat oven to 400°.
2. Cut each pita bread into 8 triangles.
3. Place triangles on lined cookie sheet coated with cooking spray.
4. Spritz pita wedges with cooking spray.
5. Sprinkle with salt, pepper, and garlic powder.
6. Bake for about 7 minutes, or until lightly browed and crispy.

Servings: 4

Ready in: 15 minutes

Nutrition (per serving): 173.2 calories; 8% calories from fat; 1.7g total fat; 0.0mg cholesterol; 922.1mg sodium; 119.9mg potassium; 35.9g carbohydrates; 4.9g fiber; 0.7g sugar; 31.0g net carbs; 6.4g protein.

Photo from Stock Photography.