3 Easy Recipes

Three Easy Recipes

The beginning of the COVID-19 crisis shut down virtually everything, forcing many people into their homes with lots of time on their hands. Over this quarantine period many turned to cooking and baking to fill  their time, enhance their culinary skills and enjoy delicious food. But for many college students, the return to campus has meant that many have less time on their hands to enjoy the hobby they had been devoted to. . However, although time might be scarce, there are still plenty of easy and delicious recipes that a college student with access to a kitchen can make. Below are three yummy recipes that are perfect for college cooking.

Overnight Oats

Oatmeal has so many benefits: it’s filling, packed with lots of protein and fiber, and is high in antioxidants. Plus, you can add as many things as you like to it! The recipe below contains some popular oatmeal ingredients but feel free to add whatever your favourite flavours and toppings  Recipe inspiration from https://feelgoodfoodie.net/recipe/overnight-oats/.

Ingredients

*If increasing the serving, the ratio of oats, milk, and chia seeds should be 1:1:⅛ 

-1 cup of oats

-1 cup of milk or milk alternative

-2 tablespoons of chia seeds

-Spoonful of yogurt or yogurt alternative

-Spoonful of peanut butter or almond butter

-1 teaspoon vanilla extract

-1 teaspoon honey, agave or any sweetener

-½ teaspoon cinnamon

-Fresh fruit, dried fruit, and nuts as preferred

Directions

1. Add oats, chia seeds, yogurt, vanilla extract, honey, peanut butter and cinnamon to a cup/bowl.

2. Add milk and mix until evenly combined.

3. Seal in a container and leave it in the refrigerator.

4. In the morning add fresh fruit, dried fruit or nuts if you prefer.

5. Heat in the microwave and enjoy!

Avocado and Black Bean Quesadillas

The great thing about quesadillas is that they are quick, delicious and you can add anything you want to them. Plus you can freeze some and heat them up at a later date! For this particular recipe, however, the focus will be on black beans, avocado, and corn. Enjoy! Click here for recipe inspiration.

Ingredients

-1 can of black beans

-1 cup frozen corn

-½ diced onion

-1 teaspoon of garlic

-2 cups shredded cheese

-1-2 avocado

-¼ cilantro

-1 packet of taco seasoning

-10 tortillas

Directions

1. Rinse black beans and put them in a medium sized bowl.

2. Add in corn, diced onion, garlic, avocado, cheese, cilantro, and taco seasoning. Mix until evenly dispersed.

3. Put the skillet on medium heat and add olive oil/non-stick cooking spray. Add the filling mixture to half the tortilla. Fold over tortillas and flip once brown.

4. Serve hot and enjoy!

Rice Noodles with Peanut Sauce

Rice noodles are easy to make and delicious. They also do not contain any wheat, making them a great alternative for students who are gluten intolerant or who are looking to cut out wheat. The recipe below takes under thirty minutes to make and is a quick and easy dinner for a weeknight. Inspiration from this meal was taken from here.

Ingredient

-1-2 packet(s) of rice noodles

-1 teaspoon of butter or olive oil.

-2 oz grilled chicken or shrimp

-1-2 carrots peeled and diced

-¼ cup diced cilantro

-2 scallions diced

-1½ cups cabbage

Ingredients for Homemade Peanut Sauce (store bought is great too!)

-¼ peanut butter

-¼ soy sauce

-3 teaspoons minced garlic

-2 tablespoons honey

-1 tablespoon of ginger or ½ teaspoon allspice 

-1 tablespoons rice vinegar or apple cider vinegar

-1 teaspoon sesame oil

-1 teaspoon hot sauce (optional)

Directions

1. Stir together the peanut sauce ingredients and set aside.

2. Soak the rice noodles in water for ten minutes.

3. Bring water in a medium saucepan to a boil. 

4. Add noodles into the boiling water for 1-2 minutes, take out and drain.

5. Add butter/olive oil to a frying pan.

6. Add grilled chicken/shrimp, cabbage, carrots, and scallions and cook for 1-2 minutes.

7. Add rice noodles into the pan and cook for 1 minute.

8. Take the pan off heat, stir in sauce and cilantro, and serve hot.

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