Let's face it. When everyone around you is coughing and sneezing, you have no hope of escaping the illness of the season. The best thing you can do is stock up on tea, get a pair of fuzzy socks, and grab a cup of soup. I don't mean pre-packaged cup noodles or ramen. I'm talking about a fresh chicken soup loaded with veggies and real chicken breast.
This soup recipe is very simple and adaptable to your tastes. It starts with a chicken bullion broth, then vegetables, noodles, and chicken can be added however you want. For this batch, I grabbed a variety of veggies from my dining hall salad bar.
- 2 chicken bullion cubes
- 4 small celery stalks (f)
- 1/4 cup raw onion (f)
- 1/3 cup green beans (cooked) (f)
- 1/4 cup chicken breast (cooked) (f)
1. Chop vegetables and chicken
2. Combine celery and onion in double boiler
bowl. Sweat onions (aka- heat until onions start to lose their juices)
3. Add chicken to celery and onions. Heat until chicken is warm to the touch.
4. Pour 2 cups boiling water into thermos with 2 bullion cubes. Stir to mix flavoring.
5. Add green beans and double boiler ingredients to chicken broth.
6. Cover thermos with lid. Let flavors combine while soup cools.
Sip your soup, and get well soon!
Nachos are easily made in the microwave. Sprinkle some tortilla chips with your favorite kind of cheese, heat for 30 seconds, and sprinkle with salsa. But what happens when it is 11:00 at night, and you are craving nachos in your dorm room?
We have the answer: melt cheese using your kettle!
- 1/2 cup cheese, cut into small cubes, or shredded (f)
- 1/4 cup of milk (whatever you have, we used 1%) (f)
- tortilla chips
- salsa, any variety (f)
1. Combine 1/4 cup cheese and 1/4 cup milk in bowl of double boiler
2. Stir constantly until cheese melts into milk
3. Add remaining 1/4 cup cheese
4. Immediately after rest of cheese has melted, pour over tortilla chips
5. Add salsa and eat quickly (while the cheese is still hot!)
This is more of set of instructions than a recipe as it is not from scratch:
There are many brands of microwavable macaroni and cheese, available at every corner grocery store or supermarket. A microwave is not, however, needed to cook these mac'n'cheese products.
Today we will show you how to cook mac'n'cheese (the kind that comes with the dry, separated, noodles and cheese) using the hot water from your electric kettle. We will also class it up with the addition of peas, cooked with (you guessed it) boiling water from your kettle. Add some freshly ground pepper and you have a fantastic dinner from your dorm room!
- One pack of macaroni and cheese (we used Annie's White Cheddar)
- 2/3 cup frozen peas
- Butter (optional) (f)
- Small thermos
- Colander (optional)
- Put the peas in the thermos and cover with boiling water (try to fill the thermos as close to an inch from the top)
2. Cover with lid and let sit for 4 minutes.
3. Pour the peas into the colander (or just tip the thermos, draining the water while avoiding spilling the peas) and let sit. Add pat of butter if you want.
4. Add plain noodles, from the package, to thermos. Pour boiling water over the noodles untill it reaches a level at least 2 inches above macaroni. Cover with lid.
5. Stir with a spoon after 1 min to prevent noodles from sticking together and replace the lid. Swirl thermos occasionally for remaining 3 mins. (boiling water can spurt out of the closed thermos when it is sloshed around so be careful)
6. Pour out as much water as possible from top of noodles (it is OK if some water remains) and leave noodles in thermos.
7. Add the dried cheese and stir into noodles. More warm water from the kettle may be added to reach desired consistency.
8. Stir peas into mac'n'cheese.
Add fresh pepper and munch away!