Meals to Make in the Dorm

Living on campus away from home can be tough. Especially when you no longer are able to have access to a home cooked meal. Here are a couple of recipes that could hopefully help you on your academic journey away from home. With a little practice you will surely get the hang of it, and be a college cooking professional.

Stoves are not permissible on campus. Yet, if you use an electric cooktop, blender, or even the microwave you can accomplish these meals. 

Jewel Osco , 3128 W 103rd St, Chicago, IL 60655, not far from Saint Xavier has all the ingredients for each meal below. There is also a Pete’s fresh Market, 3720 95th St, Evergreen Park, IL 60805 down the street as well.

Store choice  is to your liking but both range in similar price points. I would encourage you to buy a mini pan or skillet and some cooking utilities. It will come in handy during the food preparation and cooking process. I hope you’ll find your new favorite meal with one of these delicious recipes!

Chicken fajitas

Ingredients for the marinade:

• 1/2 c. plus 1 tbsp. extra-virgin olive oil
• 1/4 c. lime juice, from about 3 limes 
• 2 tsp. cumin
• 1/2 tsp. crushed red pepper flakes

Other ingredients

• 1 lb. boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 3 bell peppers, thinly sliced
• 1 large onion, thinly sliced
• Tortillas, for serving

Directions

1. In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes. Season chicken with salt and pepper, then add to bowl and toss to coat. Let marinate in the fridge at least 30 minutes and up to 2 hours. 
2. When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips. 
3. Add bell peppers and onion to skillet and cook until soft, 5 minutes. Add chicken and toss until combined. Serve with tortillas. 

Beef ramen 

Ingredients

• 3 package instant ramen, flavor pack discarded
• 2 tbsp. vegetable oil
• 1 lb. sirloin steak, sliced against the grain
• 2 tbsp. cornstarch
• 1 tbsp. sesame oil
• 3 garlic cloves, minced
• 1 tsp. minced ginger
• 1/2 c. soy sauce
• 1/4 c. lightly packed brown sugar
• 1 c. chicken (or beef) broth
• pinch red pepper flakes
• 1 large head broccoli, cut into florets
• 1 carrot, peeled and cut into matchsticks
• 3 green onions, thinly sliced
• Toasted sesame seeds, for garnish

Directions

1. Cook ramen noodles according to package instructions. Drain and set aside.
2. In a large skillet over medium-high heat, heat oil. Toss beef with cornstarch. Add to skillet and cook until seared about 2 minutes per side. Transfer to a plate.
3. Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook to your liking, add soy sauce, brown sugar, and broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes.
4. Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until vegetables are tender, about 5 minutes.
5. Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Garnish with toasted sesame seeds.

Fettuccine noodles 

Ingredients

• kosher salt
• 1 lb. fettuccine
• 1/2 c. heavy cream
• 1/2 c. butter
• 1/2 c. freshly grated Parmesan, plus more for sprinkling
• Freshly ground black pepper
• 2 tbsp. chopped parsley

Directions

1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve about 1 cup of pasta water then drain.
2. Meanwhile, in a large skillet over medium heat, add cream and butter. Cook until the butter is melted and the cream is heated through. Whisk in Parmesan and season with salt and pepper. 
3. Add cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Garnish with parsley and serve immediately.

An SXU-style Gyro 

Ingredients

• 8 ounces chicken breast cooked any way you’d like 
• 2-4 leaves romaine lettuce trimmed
• 1/2 cup grape tomatoes* (chopped or sliced) whatever you prefer 
• 1/4 cucumber sliced thin (optional)
• 2 fluffy pita breads

Extras

• diced or thinly sliced onion
• diced or thinly sliced bell pepper
• sliced olives
• fresh parsley to garnish
• extra crumbled feta cheese

Greek feta sauce ingredients

• 1/4 cup extra virgin olive oil
• 3 tbsp plain Greek yogurt
• 2 oz feta cheese
• 2 tbsp red wine vinegar
• 1 tbsp dijon mustard
• 1/2 tsp dried parsley or 1 tsp fresh
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 1/8 tsp salt
• 1 sbsp water if/as needed to thin the sauce
• black pepper to taste

Directions

• First make your sauce. Combine all dressing ingredients in a food processor or blender and puree until smooth. Adjust seasoning/feta to taste.
• Next chop, slice, and prep your veggies.
• Prep and cook your protein if needed 
• Warm pita bread either using the toaster oven, oven, microwave, or a heated skillet.
• Lay pita bread flat and layer chicken, lettuce, tomato, cucumber, and any additional toppings you’d like to add, then top with feta sauce.
• Wrap and eat. 

*You can use anything from cherry tomatoes to plum tomatoes to big juicy heirloom tomatoes for this recipe. No need to really measure, add as much as you’d like on your sandwiches.

Strawberry sandwich 

Ingredients

• 2 slices sprouted grain bread {wrap or collard green wrap}
• 2-4 oz deli turkey {1-2 thick slices, 3-5 thin slices}
• 5-6 strawberries, thinly sliced
• ½-1 c baby spinach
• ½ avocado, thinly sliced
• ¼ c alfalfa sprouts
• optional: cheese of choice (munster or goat cheese would pair nicely)

Directions

1. Measure out all ingredients.
2. Thinly slice the strawberries and avocado.
3. Evenly layer all ingredients on top of the two slices of sprouted grain bread {strawberries, avocado, turkey, spinach and sprouts}.
4. Option to sub sprouted grain bread for a sprouted grain wrap or collard green wrap.

Breakfast omelette in a cup

Ingredients

• 1 egg 
• 1 1/2 tablespoons milk
• Salt
• Ground black pepper
• 1/4 of a bagel (or similar amount of French bread)
• 2 teaspoons cream cheese
• 1/2 slice ham
• Fresh thyme leaves or fresh chopped chives
• Dijon mustard

Directions

1. Beat egg and milk together with a fork in a coffee cup, adding salt and pepper to taste. Tear bread into dime-size pieces; stir in. Add cream cheese; stir in. Tear or cut prosciutto into small pieces; add to mixture. Sprinkle with thyme.
2. Microwave on high until done, about 1 minute 10 seconds. Garnish with mustard and fresh thyme or chives.

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Priscilla Vargas

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