Tag Archives: garlic powder

Breaking the Tradition with Penne Pasta

1 Mar

Every Monday while I was growing up, it was pasta night. My dad absolutely loves pasta so ultimately we had to grow a love for spaghetti too. Well, when I moved out of the house in 2011, after eating pasta literally every Monday up until then, I was so excited to never eat spaghetti again. Of course, that didn’t happen but I wanted to change it up a bit from the usual spaghetti noodles and meat sauce. This recipe is unique because you don’t use sauce which cuts calories big time and if you really want to use sauce you can.

Broccoli, Sausage & Penne Pasta

Serving size: 1

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients

Garlic powder

2/3 cup of Penne pasta noodles (any other noodles are fine)

1 sausage

Broccoli (we used about 2 cups)

Mozzarella cheese

Water

Directions

1. Get a small to medium-sized pot and fill it about half way up with water. Shake some garlic powder and pepper in there. Put the stove on high and let the water boil.

2. Start cutting up the sausage into small pieces and throw the pieces on the George Foreman grill or you can get out a frying pan to cook the sausage for about 8 minutes.

3. Rinse and then cut the stems off of the broccoli so you just get the tops. Throw these into the boiling water, as well as the penne noodles.

4. Turn the heat down on the stove to about medium and let the noodles and broccoli cook for about 10 minutes.

5. Once the sausage is fully cooked, (it should look dark brown/burnt) take it off the grill or pan and put it onto your plate or bowl. Do the same for the noodles and broccoli but strain them first.

6. Throw some mozzarella cheese on top and you are good to go!

 

Did your family every have any crazy dining traditions like Taco Tuesday or Meatloaf Monday? Over the years I’ve definitely ran into some people who have these traditions and we want to know yours! Grub different gang & have a great day!

Gotta have a little red wine to accompany it!

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Using the Crockpot: Gramma Edition

24 Feb

I don’t know about you guys but some foods remind me of being home. It’s hard being 2,000 miles away from home; especially when I get back from class and I’m beat & tired, sometimes I just want my mom’s homemade chicken noodle soup. After cleaning out our refrigerator one Sunday, my roommates and I found an unreal amount of vegetables that were never opened or used. At first, someone said that we should just throw it all away, but I decided to use all of those veggies for homemade chicken noodle soup. With the crockpot handy and a couple of hours to kill, we started to experiment. This was one of the best creations we’ve ever concocted and it seriously took no skill at all. Don’t worry if you don’t have all of these ingredients, substitute some of the veggies with whatever you like!

Prep time: 25 minutes

Cook time: 3 hours minimum

Ingredients

Carrots (preferably the long stalks)

¼ of an onion

A box of chicken broth

1-2 fillets of chicken (can be fresh or frozen)

2-3 stalks of celery

1 potato

A box of pasta noodles (we like the bow ties, or if you don’t have any pasta noodles, you can use ramen noodles, we won’t judge you too much.)

Directions

1. Pour the box of chicken broth into the crockpot (please clean the crockpot before you use it!) then fill about ¾ of the crockpot with water. This is the time you can start adding garlic powder, pepper, salt or whatever.

2. Now that you’ve got the broth, start chopping up and throwing your ingredients into the pot. These can go in any order!

3. Rinse then peel the carrots. Chop up the carrots in small pieces, the amount you chop up is up to you! Place them into the pot.

4. Repeat the steps listed above for the potato. I like to make these bigger chunks.

5. Repeat the steps listed above for the celery, except don’t peel the celery stalks because that’s weird and cut off the top of the celery where the little leaves are.

6. Cut an onion into small, fine pieces and scatter them in the pot.

7. Rinse the chicken, or let the meat thaw (I quicken up this process by letting the meat sit under hot water.) Then start cutting off all of the fat and then cutting the meat into stripes.

8. After all of your ingredients are in the crockpot, turn it on low and let it sit.

Warning! Notice that you never added noodles to this, I find that when I leave the noodles sitting with the soup, they get really mushy and gross. I like to do this all in the morning or before I leave for class. Then when I get home about an hour before I’m ready to start grubbin’ I pour the whole box of noodles of into the pot.

8. Once you put the noodles into the crockpot and taste the broth to make sure it is tasting good, (you can always improvise and put more spices in there!) start putting that warm goodness into your bowl & chow down.

Since we go to school in a very cold Midwest college town, coming home to a bowl of homemade chicken noodle soup is such an added bonus to my day. I know what you’re probably thinking… that a can of Campbell’s chicken noodle soup is calling your name instead. That garbage is full of sodium, preservatives and not as hearty. Let us know what you put into your homemade chicken noodle soup!

"The Zonemag"

Taking Ramen to Another Level

20 Feb

So unintentionally, the theme at College Grubbin’ lately has been bowls that not only hold your food but are also edible. Which is perfectly fine because this recipe is all kinds of delicious. Also, if you look at the ingredients, you’ll see something a little strange. Yes, this recipe does call for a package of ramen noodles! I’m not gonna lie, I have a straight up case of ramen in one of our cabinets in the kitchen. Before my parents were done moving me in during the summer last year, we went to the grocery store to get a bunch of food. At first, I grabbed a couple packages of ramen, but my mom looked at me and we both knew that I was going to need a lot more than that. In the beginning of the school year, I relied on ramen, now I use sparingly. In this recipe, it’s only one factor to this amazing meal!

Chicken Teriyaki Lettuce Wraps

Prep time: 15 minutes

Total time: 30 minutes

Serves: 2

Ingredients

1 chicken breast

2 stalks of green onion

½ cup of cashews

3 table spoons of teriyaki sauce

1 package of top ramen

1 head of lettuce

Garlic powder

Directions

1.   Wash chicken and trim that fat! After you are done, slice and dice the chicken into little cubes.

2.   Rinse the stalks of green onions and chop off the white part at the end. Then, chop into little cylinders.

3.   Grab a frying pan, turn on the heat to medium high and empty 3 tablespoons of teriyaki sauce into it. Then put the chicken and green onions in. Shake a little bit garlic powder on top and stir.

4.   The trick is to soak the chicken and marinate it in the frying pan to get a great flavor. Do this by stirring the mixture every couple minutes and adding chopped up little pieces of cashew to the pan.

5.   While the chicken is cooking, you guys probably know what to do with the ramen noodles. But for those of you who don’t (weird), fill up a bowl of water, put it in the microwave for about 2 minutes. Once it’s done, let the noodles soak in the water. I don’t suggest putting the flavoring in the noodles, it may throw off the taste and it adds a ton of sodium to your  meal.

6.   Grab the lettuce and rinse it, then cut about ½ an inch above the stem. This should make leaves of the lettuce fall off. Each leaf should be a pretty big cup to hold the noodles and chicken.

7.   Once your noodles are soaked and not crunchy, strain the water out and divide the noodles onto 4 big lettuce bowls. Check on the chicken and make sure the center of the meat is not pink. Once it’s ready, divide and scoop the chicken teriyaki in each lettuce bowl.

I made 3 and the serving sizes were way too big!

You are all done & ready to grub! I suggest splitting this meal with a room mate/friend you like, who doesn’t mind watching you attack these lettuce wraps. They do get a little messy so I would avoid making this meal for a date. You can wrap them up like a burrito, fold them in half or try to eat them with a fork and knife. Whatever way you prefer, you still get the best grub on your dinner table. Keep grubbin’!

The College Grubber’s Syllabus

20 Feb

Welcome!

About the Authors: College Grubbin’ is written by two college students with the help of students from across the nation. Over the past year we have been on the look out for quick and easy fresh recipes that any student can and would want to make. We are not chefs by any stretch of the imagination but we do LOVE food especially when its fresh and super easy to make.

How the Blog Works: Our goal for the blog is to continuously provide yummy recipes which we ourselves plan on making. We will post pictures as well as tips for how to customize the different recipes to suit your tastes. We also want to encourage lots and lots of feedback and suggestions. Since this is for the college grubbers’ we also want to hear your stories. For example, did you have a huge disaster in the kitchen on perhaps you were able to seal the deal with your new love interest with one of our recipes. Whatever the story is we want to hear it!

Required Materials: Before we start dishing recipes we want to make sure all of our readers have the basics in their kitchen. The list below is perfect for any college student on a budget.

1. George Foreman!!

2. (1) Frying Pan and (1) Cooking Pot —> Both Medium Size

3. Basic Utensils (Forks, Knives, Spoons, etc.)

4. (1) Set of Measuring Cups

5. Spatula

6. Toaster, Microwave, and Crockpot (preferred but not necessary)

7. Can Opener

8. Strainer

9. Basic Mixing Bowl

10. Basic Set of Plates, Bowls, and Cups (1 of each is good enough)

Required Ingredients: This blog is going to focus and emphasize using fresh produce. However, this can always be substituted for frozen foods. We do recommend having the basics such as cooking oil (Olive or Pam), salt and pepper, butter or margarine, and any additional spices you typically prefer (ex: garlic powder).

Final Thoughts: Ultimately we want you to have fun in the kitchen while avoiding the “Freshman 15.” Our blog will also feature weekly themes such as “Vegan Grubbin'” and “Fresh Alcoholics.” We can’t wait to share all of our ideas with you and hear your stories!!

Extra Credit: Follow us on twitter @CollegeGrubbin