Snacks and meals for the hungry student

There are many advantages to living on campus: the community of students that you can interact with, proximity to classrooms and campus facilities, and not having to worry about cooking for yourself. However, sometimes what’s on offer at Jennings doesn’t appeal to you, or you get hungry at an odd hour and don’t feel like leaving campus to get a snack. In that case, it’s best to have some food stored in your dorm room. There are of course the classics of instant ramen or granola bars, but that’s not always what you want. To help with this, I have compiled and tested a modest selection of dorm room recipes. These recipes have been carefully curated to only require equipment that a university student is likely to have on hand in their dorm (so no hot plates). The ingredients can be easily obtained on campus and in town without having to buy them in large amounts. This prevents food wastage as you may not be able to use it all. This means, for example, no precise measurements that would need scales or measuring cups.

Microwave Nutella Fudge, originally posted on thisisnotdietfood.com, which has many other flavours of microwave fudge to try. This recipe is by far my favourite of the group. The first time I made it (as a tray for a party) it was a massive hit. This recipe is as easy as it is delicious. It only takes two ingredients to make this smooth, melt in your mouth fudge that is perfect for those late night chocolate cravings or a sugar fix while studying. Be warned, once you know how good and easy it is, you’ll have to stop yourself from making it all the time.

You will need milk chocolate chips, nutella, a microwave safe bowl, a spoon, and access to a microwave and fridge. 

First, pour the chocolate chips into the bowl. The amount does not matter except to determine how much fudge is made. Then, spread spoonfuls of nutella over the chocolate. Microwave the mixture for a minute and 30 seconds, or until the chocolate is melted and can be stirred into a smooth mixture. At this point you can pour the fudge into a pan, but leaving it in the bowl is fine as long as you flatten it as best you can with your spoon. Finally, place the mixture in the fridge for two hours. After it comes out of the fridge you can cut it into smaller pieces, though the first one may be hard to remove. With just minutes of actual work, this recipe is an easy go-to for when you want something sweet.

Microwave Macaroni and Cheese is a combination of two recipes originally posted on kirbiecravings.com and biggerbolderbaking.com. It’s an easy-to-make recipe for a comforting food. I love pasta of all sorts and often find myself craving it when I’m missing home. While instant ramen does the job, having a variety of quickly-made noodles is important.

You will need macaroni, shredded or finely chopped cheese, milk, water, a microwave safe mug or bowl, a spoon, and access to a microwave.

Fill your mug or bowl between ⅓ and ½ way with a mixture of macaroni and water. The macaroni should be fully submerged. Microwave the mixture in 1 minute intervals, stirring after each time, until the pasta is soft but firm (al dente) and most of the water has evaporated. If the pasta is too wet you can strain the water out and if it is too dry you can add more. Then, add in as much cheese as you want and a few spoonfuls of milk. Stir to make a cheese sauce. At this point other ingredients can be added (i.e. seasonings, vegetables, pre-cooked meats) or you can enjoy your macaroni and cheese as it is.

The Microwave Omelette recipe was originally posted by kirbiecraving.com. Eggs are high in protein and filling, making this recipe a good option for when you’re running late to class and don’t have time for a larger breakfast. It also makes for a good meal to eat while you’re studying and can’t tear yourself away to go get something more.

You will need two eggs, milk, additional toppings, a microwave safe bowl or mug, a fork, and access to a microwave. 

Crack and beat two eggs into your mug or bowl and mix in a splash of milk for each egg. Then add whatever extra ingredients you want: cheese, precooked meat, or vegetables. Cover the omelette with a paper towel or napkin and microwave for one minute. Then, after checking the omelette, put it back into the microwave for 30 seconds and check again. Repeat the last step until the eggs are cooked.

Microwave “Baked” Potato: a recipe originally posted on delish.com. The process of making a baked potato, a comfortingly classic choice, in the oven is long, a touch arduous in the late summer heat, and not always feasible for a dorm-bound Mt. A student. Thankfully, it can be done quickly and easily in a microwave. This technique also works for sweet potatoes.

You will need a potato, any toppings you would like, a microwave safe dish, a fork, and access to a microwave.

First, wash your potato with a thorough scrub and rinse. Then, use your fork to poke holes in the skin of the potato. This prevents any unforeseen explosive results. Next, place your potato on your dish and microwave it for 3-4 minutes, flip it (using your fork as it will be quite hot) and microwave for another 3 minutes. You can add more time if your potato is not yet done. After the potato is cooked, top with whatever you like (my preference is for sour cream and cheese), and enjoy! 

Neat! If there’s a follow up I think it might be neat to explore beyond the microwave, say using a kettle or another dorm standard appliance? I think there could be a bit more personality infused throughout to fit the arts and culture tone, but overall well done. – EY

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