September 2008 - The Parklander Magazine

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COLLEGE DAYS GREAT DORM ROOM COOKING By Tim Heitz It’s that time of year again when young men and women invade college campuses across the country and move into dorm rooms for the upcoming semesters. Finally, your first taste of real freedom, away from your parents, younger siblings and other distractions. However, just when you think you’ve settling into your new surroundings, your new roommate arrives— complete with armloads of his/her own stuff. Fortunately, most colleges and universities across the country give you the option of rooming with someone you already know before they pair you up with a random roomie. By the time you have settled into your new place, there is no doubt that you’ve already scoped out the campus diner, pizza place, and other food service establishments for your meals and selected the best meal plans. But what if there was a way to prepare those same meals in the confines of your own dorm room I know what you’re thinking, is this writer crazy Actually, it is possible and very easy to prepare most of your own delicious, satisfying meals right inside your dorm room. Most dorms have refrigerators that you can rent or buy for the semester to help store perishable items in your room. Other items to bring along that are easy to store under your bed if need be are: a small toaster oven, electric grill, portable gas burner, a small cutting board with one or two knives, and a couple of pots and pans. Please check ahead of time with your Dorm Supervisor to see what is and is not allowed. Let’s say that you now have all of this equipment in your room and you want to have a guest over. Here is a basic and easy item checklist to keep on hand in your room at all times: • Salt and Pepper • Ramen noodles –usually around $0.13 a pack and a great money saver • Garlic and onion- either powder or granulated • Cayenne pepper and Tabasco sauce for spicing things up a bit • Milk and/or heavy cream • Butter • Olive Oil • Mayonnaise • Some variety of cheese- Parmesan, cheddar, American singles • Lemon juice • Hot dogs • Bread • Peanut Butter and Jelly • Measuring Spoons • Paper plates, cups and bowls • Plastic Silverware Now that you have your list of ingredients, let’s see what you can make with them. Here are just a few examples: Easy Ramen Alfredo In a small saucepan, boil the Ramen noodles and drain them. Combine in the same pot, after removing the noodles, combine 1 cup of heavy cream and olive oil and bring to a simmer. Add in 2 Tbsp of butter and slowly stir in 1 cup of Romano Cheese. Season with salt, pepper, and garlic, and pour your noodles back into the pot. Grab a fork and knife and enjoy! Shrimp Scampi Buy medium sized shrimp, but have them peeled and deveined when you purchase them (this makes for a less stinky dorm room). When you get home, add some chopped fresh garlic and 1 Tbsp olive oil to a pan over medium-high heat. Add in the shrimp and cook until they start to turn pink. Turn the heat down to low and add in some butter, lemon juice and season with salt and pepper. Pour into a bowl over noodles and serve with garlic bread. Grilled Steak Sandwiches At the store, purchase about 1 lb. of sirloin steak and have the butcher cut it into 4 oz pieces. Buy some sliced mushrooms, one onion, some Swiss cheese and sandwich bread and return to your castle. Slice the onion into thin pieces and cook in 1 Tbsp olive oil for a few minutes, then add in the sliced mushrooms and season with salt and pepper. When the vegetables are done, remove them from the pan and cook the steak in the same pan after seasoning and cook until desired temperature. About 2-3 minutes per side for medium rare and 4-5 minutes for medium-to-medium well.Toast bread in the oven until crisp, remove and top with your steak, vegetables and cheese. Pop it back in the oven to melt the cheese and eat. Easy Stir Fry (either beef or chicken) Purchase a package of frozen stir fry vegetables, cooked white rice from the deli section, Sesame Oil, Teriyaki Sauce, and either sliced beef or chicken. When you get back, heat the sauté pan with a little bit of the sesame oil, about 2 Tbsp. Add in the frozen vegetables and cook for about 7-8 minutes, until tender. Drain off most of the water that will appear after the vegetables release it.Toss in your chicken or beef with the Teriyaki Sauce and cook until done, about 4-5 minutes. Pour over the rice and voila, instant stir-fry. So, there you have it—simple and easy recipes you can make in your dorm room. You’ll impress your new friends with your new found culinary skills. While college life may seem crazy now with studying, extra curricular activities, work, and all the other college life festivities, you can be sure that you will never go hungry with these basic recipes. They may just make your college days taste a little sweeter. 86 SEPTEMBER 2008
Hibachi Lunch $ from with soup 9.95 or salad Hibachi Dinner from $ with soup 14.95 Lunch: Mon-Sun, 11:30am-2:30pm Dinner: Sun-Thur, 4:30pm-10pm Fri & Sat, 4:30pm - 11pm and salad 5791 Coral Ridge Dr. Coral Springs, FL 33076 Who ever said there is no such thing as a Free Lunch At BLUE MOON FISH CO. Coral Springs there is! 2 for 1 Lunches* Happy Hour 11:30-7:00 Tue-Fri 11:30-3:00 Mon 1/2 Priced Alcoholic Beverages (bar patrons only) Enter and let the dramatic romance of an unmistakably Italian kitchen transport you to an Italian experience in the heart of Coral Springs. Feel instantly at home in the casually inviting atmosphere at Pizza Time. It’s Italian villa-like with private dining and meeting functions in mind. The staff will work hand-in-hand with you. To provide your group with the finest of menus while accommodating the special needs of your group. 10317 Royal Palm Boulevard Coral Springs, FL 33065 (954) 755-0002 WWW.BLUEMOONFISHCO.COM *Valid only with purchase of beverage. No substitutions or changes to lunch menu selections. No separate checks. Valid parties of 8 guests or less. the PARKLANDER Original Location Since 1980 New Banquet Room for Up to 70 People 954-753-7828 • fax: 954-255-1743 11504 W. Sample Road • Coral Springs 87
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September 2008 - The Parklander Magazine

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