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​   Finding good food on a college campus can be difficult. Fordham students know this well, considering we have the #1 Worst Rated College Dining Hall in the country. Cooking is a great solution to this struggle, but it can be scary! What if you make it wrong? What if the food turns out terrible? What if you accidentally set fire to the food, the fire spreads across the communal kitchen, and you burn down your dormitory? 

   Fret not, dear reader! Cooking is not as daunting as it initially seems. Using this guide, you will find newfound confidence in the kitchen and unlock a new world of food possibilities! First, we will discuss how to shop smart––how to buy a few staple ingredients that you can use to create various meals without spending too much money. Then, I will provide you with two recipes utilizing the staple ingredients, which you can use as foundations for other dishes. You will see some helpful tips along the way, aiding you in grocery shopping and cooking.

 

Chapter One: Grocery Shopping

   The first step in grocery shopping is, of course, finding a grocery store. You can find stores near you by simply searching “Grocery store” on Google Maps or whatever navigation system you prefer, and see which store is the best for you––whether it be the closest store, most affordable, or specialty (like organic or specific cuisine stores). I am a student at Fordham University’s Rose Hill campus, and I prefer to shop at Modern Market on Arthur Avenue, as it is the closest grocery store to my apartment. While Modern resides in the Bronx’s Little Italy and sports the Italian flag’s red, white, and green, it is not an Italian specialty store––it has all the offerings of your typical hometown grocery. Whenever you go shopping, make sure to bring your reusable grocery bags! I have two foldable bags that I cherish; they fold up into a little square, making them easy to keep in your bag for emergencies, and they unfold into a full-sized grocery bag. 

   Modern Market has a wonderful produce section boasting essential fruits and vegetables. There is even a section of pre-cut vegetable packs, which is great if you want to cook without too much preparation work. You will find the first two staple ingredients in the produce section: garlic bulbs and onions. Garlic and onions are a quick and easy way to elevate any dish! Chopping them up can be tricky for new chefs, but once you know the technique, you will be confident in preparing them for life. Here are two links for directions on how to cut garlic and onions, including various cuts like dicing, mincing, and slicing. 

Next, make your way to the freezer section, where you will find our third staple ingredient: frozen vegetables. Frozen vegetables are great to have on hand as they last long in the freezer––much longer than fresh vegetables. Fresh veggies are delicious, but it can be tiresome to continuously buy them after using them or them going bad. Frozen vegetables are fantastic in a pinch, mainly because they are so easy to prepare. Just pour some into a microwave-safe bowl and microwave for forty-five seconds to one minute. There are many different frozen vegetable options, including packs of just one vegetable (like broccoli), or packs of several vegetables. I favor medley packs, such as Woodstock’s California Style Blend.

   The last staples are foundational ingredients, like bread, pasta, and rice. By foundational, I mean that these ingredients can serve as the base for several meals––the toppings changing while the base stays the same. I like to buy potato bread, pasta, and jasmine rice, all of which are very versatile. While you collect your staple ingredients, feel free to pick up any other ingredients you want to pair with them! All of these staple ingredients can be made into any dish you wish, and cost, at most, seven dollars each. 

 

Chapter Two: Cooking

   Now, the fun part. Utilizing the ingredients we bought at the grocery store, I will teach you how to make two meals: one pasta dish and one rice dish. Both of these recipes are somewhat specific, as I utilize some ingredients I had in my pantry, but you can play with their base recipes to create a meal that works for you!

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Miso Butter Pasta

   Miso butter pasta is a delicious pasta dish that I created from a recipe I found online, using it as a basic guideline as I cooked. Miso paste is not a common ingredient, but if you have it/want to buy it, this is a tasty dish you can make! If not, you can use this recipe as a guide for creating your own pasta meal, whether that be with jarred pasta sauce, garlic and oil, or simply butter. This recipe only uses one pot, so there is little mess.

 

Ingredients: 

• 1 cup pasta

• 2 tablespoons miso paste

• 3 cloves minced garlic

• 4 tablespoons butter

• ½ cup parmesan cheese

• ⅓ cup frozen vegetables

• Salt, pepper, and onion powder, to taste

Directions:

1. Boil a pot of water and cook the pasta according to the box instructions, and prepare the garlic and vegetables as it cooks.

2. Drain the pasta and set aside in a bowl. In the same pot, add butter and garlic. 

3. When the garlic is fragrant, add in the miso paste. Whisk until combined.

4. Add parmesan cheese, seasonings, and a splash of water. Whisk until combined. Stir in the vegetables, then add in the pasta.

5. Top with preferred toppings, and enjoy!

 

For inspiration, I topped my pasta with baked salmon and crunchy chili oil. It came out delicious! The miso butter sauce is creamy, perfectly coating the pasta without being heavy. The vegetables offer a brightness to the dish, nicely balanced with the chili oil. You can top it with whatever toppings you desire. Tofu, other fish, and even meat would taste great in this recipe.

 

Rice Bowls aka “Bowls”

   My roommate and I created this recipe three years ago, derived from our love for garlic, onion, fried eggs, and rice––the base components of the dish. We each top the rice combination with different things; I usually do salmon or tofu, and my friend usually does tofu and avocado. Since the meal is defined by a mere base of ingredients, we affectionately call it “Bowls.” This meal is highly customizable, and delicious no matter what you add to it. Like the last recipe, it only uses one pan.

 

Ingredients (makes 2 servings):

• 4 cups jasmine rice

• 6 tablespoons olive oil

• 1 diced onion

• 5 cloves garlic

• Eggs, as many as you want

• Salt, pepper, and garlic powder to taste

• Desired toppings

 

Directions:

1. Cook the rice, whether it be in a rice cooker, instant, or on the stove.

2. In a large pan, heat 3 tablespoons olive oil over medium heat. Add the onion and cook until translucent and browned.

3. Make a well in the center of the pan, add 1 tablespoon of oil, and place garlic in the center. Cook until fragrant and lightly browned.

4. Add seasonings and onion/garlic mixture to cooked rice, stir to combine.

5. In the same pan, add 2 tablespoons of oil over medium-high heat. Once hot, crack an egg into the pan and season.

6. When the edges are crisp, and whites are slightly set, carefully flip the egg. Let cook for 10 seconds, then transfer to your rice bowl.

7. Top with desired toppings, and enjoy!

 

   I prepared my Bowl with fried tofu, (frozen) vegetables, and one fried egg, then topped with sriracha, Kewpie Mayo, Toyomansi, furikake, and seaweed. My friend went with baked tofu, avocado, and two fried eggs, and also topped with furikake and seaweed. I highly recommend trying this recipe! If making fried eggs scares you, here are some links to making them: stovetop, microwaved fried eggs, and microwave scrambled eggs. This meal is such a special treat to my friend and I, and I am excited to share it with you!

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   I hope my tips and recipes helped give you confidence and inspiration in the kitchen! Remember: be confident, be brave, and be creative. Happy cooking!