Healthy Soup for the College Cook

We just finished the last week of classes. Finals next week. I am crabby. My students are looking rather peaked. I'm sure they need some vitamins. I am also sure they are eating fast food and potato chips these days. How I wish I could make them eat their vegetables! I'm sure it would improve their studying.

I found an interesting recipe, almost perfect for the College Cook--no stove, ingredients easily stored, no special skills needed, no mess. All these things are important any time. Even more so at the stressful end of the semester.

Here is the recipe,from a clever cookbook called Almost from Scratch. I am adding the College Cooking modifications. I also cut the recipe in half. This makes 6 servings, so half would be--3. The amounts are for the 6 servings.

Broccoli-Spinach--Potato Soup with Cheddar

Saute 1 cup frozen chopped onions in a little butter
(CC Modification: just throw these in the rice cooker. You can try to saute in it, but it is a pain. Oh well.)

Add 32 oz broth.
(CC Modification. OR some broth with water and a few cloves of garlic. Or just water with garlic.)

Add about 10 oz frozen chopped broccoli and 10 oz frozen chopped spinach.
(Remember: you don't have to be exact.)

Turn rice cooker on. When it comes to a boil, click on warm. When everything seems done, puree with your stick blender.

Stir in 3/4 cup instant mashed potatoes. (OR a leftover baked potato or a few frozen french fries or--losing potato flavor--some cooked rice)

Keep on warm. Add grated cheddar and serve. (You can also add some milk or even stir in some cream cheese).

Don't boil once you add the milk products!

Roadblocks to Cooking: Plus a Recipe that Avoids the Roadblocks

When Frugal Son and I decided to put together some recipes for the dorm-cooker in our family, we did so because the various guides to college cooking we consulted presented a bunch of recipes, some easy, some hard. In this, the college-focused cookbooks were not much different from any other cookbook.

We realized that college cooking, particularly the dorm variety, is defined by its limitations. Here was the list we came up with.

BIG ROADBLOCKS: No time, no skill, no car, no storage space, little money, no stove

LITTLE ROADBLOCKS: No room for messy and smelly preparation

Also, as any cook knows, it's disheartening (to say the least) to make a big mess and then have a single omelette serving one to show for it.

So, Frugal Son and I set out to counter all the roadblocks. With a few pantry items (most requiring no refrigeration), you can make a bunch of stuff.

With the rice cooker, you don't need a stove.

And with certain ingredients, you don't need to chop. We are not talking about the various "HELPERS" or "BOXED MAC and CHEESE." There are some ingredients that offer convenience, even for the picky.

To wit (and you do need a freezer): chopped onions, chopped bell peppers, chopped spinach. All these are in our cookbook. But another is frozen hashed brown potatoes.

Think about it: throw some--along with your frozen onions--in your heated rice cooker, into which you have put some oil. When the potatoes seem cooked, throw in some eggs (beaten beforehand, or just beat in the cooker). Stir till the eggs are done. You may have to keep setting your rice cooker to cook, sicne it doesn't KNOW you're doing eggs and may switch to warm.

Eggs and potatoes--yummy! Cheap. Only one pot to wash. If you made too much, heat in the micro tomorrow for another meal.

Easy.