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Eating Well While in School: Dorm Room Delicacies

By: Rachel Handel Filed under: Culinary

August 16, 2016

You’re in college now—and on your own for dinner. No parents to cook for you and no gourmet kitchen to use. Think you’ll be living on ramen noodles? Think again. With a little ingenuity, a portable electric burner, a frying pan, and a sauce pan, you can create healthy and delicious meals right in your dorm room. Check out these dorm friendly recipes from Art Institute of Pittsburgh student, Aurroria Garlick, B.S. Culinary Management, 2016.

Watch the videos below to see preparation techniques:

Dragon Noodles

Ingredients:

  • 4 oz. lo mein noodles
  • 2 Tbsp. butter
  • ¼ tsp crushed red pepper
  • 1 large egg
  • 1 Tbsp. brown sugar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sriracha or Hot sauce
  • 1 handful fresh cilantro
  • 1 sliced green onion

  • Directions:

  • In a medium pot on high heat, bring water to a boil. When water is rolling, add the noodles and cook according to the package directions (boil for 5-7 minutes).
  • While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.
  • In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through, scrambling the egg. Once the egg is done cooking, turn off the heat.
  • When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Add the prepared sauce. Turn the heat to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro leaves (whole) on top and serve!
  • Classic Mac ‘n Cheese

    Ingredients:

  • 6 tablespoons butter, plus more to grease the baking dish
  • 24 ounces sharp or extra-sharp Cheddar, grated
  • 1 pound elbow macaroni
  • 3 1/4 cups whole milk
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoons dry mustard, optional
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

  • Directions:

  • In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing. Pour into a large bowl.
  • In a small saucepan over moderate heat, warm the milk - just until it starts to steam and form tiny bubbles around its edges - be careful not to let the milk come to a boil. Remove from the heat. This can be done in a microwave safe container on high for 4 minutes, stirring at two minutes.
  • In a medium saucepan over moderate heat, melt the remaining 3 tablespoons of butter. Add the flour and use a flat-edged wooden spoon to stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 1 minute. Slowly add the warm milk and with a whisk stir constantly until the sauce thickens making sure there are no lumps, about 3 minutes.
  • Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
  • Beef with Broccoli

    Ingredients:

  • 1 tablespoon olive oil
  • 1 pound boneless beef sirloin steak cut into thin strips
  • 1 can (10 ¾ ounces) tomato soup
  • 3 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper
  • 3 cups frozen broccoli
  • 1 cup instant rice
  • 1 cup water

  • Directions:

  • In a medium sauce pan, boil water. When boiling, add rice, cover and remove from heat.
  • Heat the oil in a skillet over medium high heat. Add the beef and cook until browned, about 3 minutes.
  • Stir in the soup, soy sauce, vinegar, garlic powder, red pepper and broccoli.
  • Cover and cook on medium heat for 8 – 10 minutes, or until the broccoli is crisp and heated through.
  • Serve over rice.
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    By: Rachel Handel Filed under: Culinary

    August 16, 2016

    culinary how to Pittsburgh