You write term papers, survive grueling labs (and lab partners) and manage to navigate a giant campus in minutes. Chances are good you can follow a recipe. While most assume students consume equal parts beer, ramen noodles and pizza, it doesn’t have to be quite so limited. Whether you’re living in a dorm or off-campus, surviving with roommates or tackling college solo, cooking at home can be a simple, healthy and yes, affordable past time. So pitch the ramen, get rid of the mac and cheese, and delete the number of the pizza joint from your mobile phone. It’s time to start fixing your own feast.
10 Student-Friendly Cooking Strategies
Think Creatively: If you’re still in a dorm, use the tools available. Have a microwave or a hot plate? Then you have a kitchen. A simple appliance like a sandwich maker exponentially increases your cooking potential. Sandwich makers can create breakfast burritos, omelets and even fajitas. Just make sure you don’t irk your RA with your savvy skills.
Get the Basics: Once you’re off-campus, it can be hard to prepare your own meals and move beyond cafeteria fare if you don’t have the tools. Stock your cupboards with the basics: a pot, a skillet, a baking pan, a can opener, measuring cups, at least one decent knife and mixing spoons. You can add to your supplies as you become more comfortable.
Stock the Pantry: Most of your food will be in the pantry instead of the refrigerator. If you keep a supply of staples, chances are good that you’ll be able to whip up a quality dish in no time. Important items to keep on hand include pasta, rice, canned tomatoes (and other veggies as you like), soups, peanut butter, olive oil, mayo and mustard, vinegar, salt, pepper and basic spices. In the fridge/freezer, make sure you have milk, eggs, butter, meat and some fruits and veggies to keep Mom happy.
Keep it in the Family: Don’t know what to cook? Think about what you like and crave. Call family members, get your favorite recipes and enjoy comfort food away from home.
Start Small: No one’s going to masterfully concoct a four-course meal on the first try. Take baby steps as you venture away from the pricey (and not-too-tasty) student union fare and into your own kitchen. Get comfortable with two or three recipes, then slowly mix a new one into your repertoire. If you like pizza, try making one in your own oven with ready-made crust and your own sauce and toppings. Grab some tortillas and make simple quesadillas stuffed with your favorite grub. Before you know it, you’ll be a chef!
Surf for Recipes: The Internet is a fantastic resource for recipes, particularly for novice cooks. Most major food labels have Web sites with recipes for their products. One of the most helpful is Campbell’s Soup, which can help you create a simple casserole or pasta dish in less than a half-hour.
Shop Smart: Set a budget, and stick to it. Don’t be lured by frozen dinners or ready-made meals. The goal is to cook, which is beneficial to both your wallet and your waistline. Frozen dinners are loaded with preservatives and salt. By making your own meal, you’ll use fresh ingredients and spend less.
Make it a Group Effort: Invite friends over and cook together. Create a recipe exchange to learn new dishes (with the benefit of sampling them first). Nothing’s more attractive than a guy (or gal) who can cook, so show off your skills.
Plan Ahead: Set a budget and plan your meals for the week. Think of the best ways to use your purchases – ground meat can work for spaghetti one night and tacos another. Don’t forget to embrace the potential for leftovers: One evening’s extra pizza toppings can couple with pasta for an exceptional casserole the next.
Savor your Efforts: You’ve bought the groceries, washed and diced, stir-fried and baked, even (hopefully) cleaned up as you cooked. But cooking isn’t a chore – it’s an art. Be sure to savor your meal and appreciate your efforts. Sit down, fill your belly and pat yourself on the back for a dish well prepared.
