Mack Benge, Staff Writer
With the new semester starting, let’s review some easy-peasy (yet filling) college meals that every college student can make! The links to the recipes mentioned are provided.
Egg and Kimchi Rice Bowls!
Here is a link if you would like a video to help you make this delicious meal for you and your college besties: www.foodnetwork.com.
Time: 20 minutes
Servings: 4
Ingredients:
- 2 cups of kimchi
- ⅓ cup rice wine vinegar
- 6 cups of brown rice
- Kosher salt
- 4 strips of bacon
- 1 teaspoon vegetable oil
- 4 large eggs
- 1 avocado
- 2 scallions
- 2 teaspoons of sesame oil
- ½ cup water
Directions:
1. Start cooking rice, slice up the avocado and the scallions.
2. Put 2 cups of kimchi, ⅓ cup of rice wine vinegar, and ½ cup of water into a blender and mix until smooth.
3. Put rice, ½ of kimchi sauce, and ½ teaspoon of salt into a bowl and microwave until hot. Stirl every once in a while.
4. Start cooking bacon over medium heat. Let bacon cook on one side for 4-5 minutes and then flip. Once cooked, transfer bacon to a cutting board and chop into pieces.
5. Use the bacon grease and crack eggs into the pan. Sprinkle a little salt and pepper. Cook for about 4 minutes, until the whites are cooked but the yolk is still runny. Remove from heat.
6. Divide the hot rice among 4 bowls. Top each one with an egg, sliced avocado, scallion and bacon bits. Add some of the leftover kimchi sauce and a drizzling of the sesame oil.
Buttermilk Cheddar Corn Cakes!
Here is a link to help you make this wonderful dish: www.foodnetwork.com
Time: 25 minutes
Makes 6 Pancakes
Ingredients:
- ½ cup all purpose flour
- ½ cup yellow cornmeal
- 1 tablespoon sugar
- 1 tablespoon baking powder
- – 1 teaspoon kosher salt
- – 2 tablespoons of unsalted butter
- – 1 large egg – 1 cup low-fat buttermilk
- – ½ cup shredded sharp cheddar cheese
- – ⅓ canned corn
- – 1 tablespoon dried chives
Directions:
1. In a large bowl whisk together ½ cup flour, ½ cup cornmeal, 1 tablespoon sugar, 1 tablespoon baking powder, and 1 teaspoon kosher salt.
2. Melt 2 tablespoons of butter in a large pan and set it aside while you work with the wet ingredients.
3. In a large bowl whisk the egg and the buttermilk. Slowly pour in the melted butter and whisk until completely combined. Slowly add in the dry ingredients. Make sure not to overstir but rather fold. Fold in the cheddar cheese, corn, and chives.
4. Place the pan over medium heat and coat the bottom with butter. Put about ½ up batter into the pan and spread to form a thick circle. In about 1-2 minutes bubbles should appear on the top and that’s when you flip it over for another 1-2 minutes. Inbetween pancakes, make sure to butter the pan again. Use as much syrup as desired.
27 easy recipes every college student should know. Food Com. (n.d.). https://www.foodnetwork.com/recipes/photos/easy-recipes-for-college-students
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