THE JOY OF RESIDENCE COOKING:

THE JOY OF RESIDENCE COOKING: A GUIDE TO QUICK “N” EASY RECIPES

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BASIC SAFETY RULES FOR COOKING IN THE RESIDENCE 1. Please note that the recipes should be cooked in only in the microwave, rice cooker or crock pot. DO NOT use any of the prohibited cooking appliances (hot plates, toaster ovens, grills etc.) in your unit. Please refer to page 34 of the Residence handbook. 2. Always unplug an appliance when you're done using it, and let it cool completely before storing. 3. Keep flammable items, like paper and clothing, away from the cooking area. 4. Pay attention while you're cooking; don't leave the room when something is in the microwave. 5. Always clean up immediately. One reason many colleges don't allow cooking in residence is because food attracts pests. Get in the habit of washing utensils, plates, and appliances as soon as you're done eating. And use dish soap! Also remember to wipe down the counters with Lysol and sweep the floors when you are done. 6. Purchase some large Tupperware or other resealable containers to store cooking utensils and food that doesn't need refrigeration to keep it fresh and to reduce the risk of attracting pests. 7. Don't use equipment for purposes other than those intended. Don't use a rice cooker to pop popcorn; don't stir-fry on a popcorn popper. 8. Be sure that your refrigerator can hold food at the proper temperature: 38 degrees or less. Some of the smaller refrigerators can be less efficient and may not have a tight seal. Keep a thermometer in the fridge to be sure. 9. Refrigerate leftovers promptly, or wrap them and discard immediately. 10. Always wash hands when preparing food. 11. If food is spoiled, or seems like it might be spoiled, don't eat it. 12. Toss any questionable leftovers. 13. When preparing food in advance, ensure it is cooked thoroughly, cooled rapidly and stored in the fridge 2

TABLE OF CONTENTS Le petit– déjeuner (breakfast) Microwave scrambled eggs Fruitful morning muesli Banana bread oatmeal Scrambled eggs tortilla wraps

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Rice cooker recipes Rice salad Spanish rice Cannellini beans, cabbage and beef stew Egg salad Grandma’s chicken Shrimps in garlic sauce Rooz Ma Lahem (Rice with meat) Oriental chicken Creamy macaroni and cheese Frittata in rice cooker Coconut rice Apple rice pudding Turkey barley goulash casserole

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Vegetarian recipes Vegetarian rice Spiced lentils and rice Tofu and vegetable stir fry with ginger Easy vegetarian crockpot chilli recipe Vegan chocolate peanut butter crockpot cake Strawberry spinach salad Ambrosia salad

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Beverages, drinks and cookies Coffee with chocolate and honey Green tea hot cocoa Café mocha shake Shanibars Homemade cappuccino Grandma’s corn flakes peanut butter cookies Vanilla Chai swirl Chocolate raspberry yogurt smoothie Iced Mochaccino

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Le petit-déjeuner Microwave scrambled eggs Cook time: 5 mins Ingredients: butter, eggs (beaten), milk, grated Parmesan cheese, salt, white pepper

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lace butter in a large microwave safe bowl. Microwave on high power until butter melts, about 60-90 seconds. Mix eggs, milk, Parmesan cheese and salt, and pepper in another large bowl and beat well. Pour into hot butter. Microwave on high heat until eggs are set but still slightly moist, about 2 -3 minutes. Remove from microwave and cover; let stand on solid surface until eggs become firm, about 2-3 minutes. Return to microwave for 30 second intervals if eggs aren’t done to your liking.

Fruitful Morning Muesli Prep time: 5 mins Ingredients: 2 cups QUAKER® Oats, 2 cups apple juice/ apricot nectar, 1 1/2 cups of sliced fresh fruit, 1 (8 ounce) carton vanilla low-fat yogurt

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ombine all the ingredients and mix well. Cover and refrigerate for 8 hours or overnight. Serve cold; sprinkle nuts if desired. Refrigerate in an airtight container up to 4 days.

Banana Bread Oatmeal Cook time: 10 mins Ingredients: 3 cups milk, 3 tbsp. brown sugar, 3/4 tsp. ground cinnamon, 1/4 tsp. salt (optional), 1/4 tsp. ground nutmeg, 2 cups QUAKER® Oats, 1 cup mashed ripe bananas, 2 tbsp. toasted pecans 4

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n a medium bowl, bring milk, sugar, salt and spices to gentle boil (watch carefully) by microwaving for about 3-5 mins; stir in oats. Return to microwave; and microwave for an additional 1-5 mins. Cook 1 min for quick oats, 5 mins for old fashioned oats or until most of liquid is absorbed, stirring occasionally. Remove oatmeal from microwave. Stir in mashed bananas and pecans. Spoon oatmeal into 6 cereal bowls. Top with yogurt, sliced bananas and pecan halves, if desired. Makes 6 servings.

Scrambled Egg Tortilla Wraps Cook time: 5 mins

Prep time: 10mins

Ingredients: 8 eggs, 1/2 cup Carnation® Regular, 2% or Fat Free Evaporated Milk, 1 1/4 cups grated cheddar cheese (divided), 1/2 tsp salt, 1 tsp hot sauce (optional) 6 whole wheat flour tortillas

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hisk eggs and evaporated milk in a large bowl. Stir in 1/2 cup cheese, salt and hot sauce. Microwave for 60-90 secs. Add egg mixture and microwave for 2-3 mins or until moist curds form. Sprinkle 2 tbsp. grated cheese down center of tortillas. Place 1/2 cup scrambled eggs on top of cheese. Fold up bottom of tortilla and roll up. Makes 6 large tortilla wraps *If you have extra time add chopped onions, peppers, mushrooms, tomatoes etc. to the eggs.

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Rice Cooker Recipes Rice Salad Ingredients: 4 cups long grain rice, 4 cups water or chicken stock, 2 tbsp. unsalted butter, salt and pepper to taste, 1/4 cubed cucumber, 2 Roma tomatoes, seeded and cubed, 1/2 avocado, pitted, peeled and cubed, 1 cup romaine salad mix

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ush the Cook button on the rice cooker. Wait until the inner cooking pan is hot, and melt butter. Wash rice with cold water and add to the inner cooking pan. Sauté for 3-4 mins. Pour in the water or stock, salt and pepper (Adding the same amount of liquid to the rice results in fluffier rice). Cover with the lid and cook until it turns to Keep Warm mode. Fluff the rice with the spatula Place the rice in a large mixing bowl to cool down. Add the vegetables and mix well.

Spanish Rice Ingredients: 2 1/2 cups long grain rice, 2tbsp. extra virgin olive oil, 1/2 medium onion (finely chopped), 2 fresh tomatoes (peeled and finely chopped), 1 cup chopped, canned tomato with juice, 1 1/2 cups chicken stock, salt and pepper to taste, 1 cup fresh or frozen peas, few sprigs fresh cilantro for garnish

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oak the rice in a bowl of hot water for about 10 mins. Strain and rinse under cold running water. Drain and set aside. Push the Cook button of the rice cooker and add oil, onion, garlic, fresh and canned tomatoes with juice and cook for about 5-7 mins. Stir in the reserved drained rice and chicken stock and mix well. Season to taste with salt and pepper, and close the lid. When rice cooker

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turns to Keep Warm mode, stir in the peas and leave the lid closed for another 5 mins. Spoon the rice in serving dish and garnish with cilantro.

Cannellini Beans, Cabbage & Beef Stew Ingredients: 1/2 lb dry cannellini beans, soaked in water overnight (or use can, 15-16 oz), 4 tbsp. extra virgin olive oil, 1/2 onion (chopped), 1 branch fennel coarsely chopped, 2 cloves garlic finely chopped, 1 lb beef stew meat cut into cubes, 1 can tomato peeled and crushed (15-16 oz), 1 lb cabbage roughly cut into 1-inch strips, salt to taste

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oak the beans in water overnight in the refrigerator. Drain and set aside. Skip this step if using canned beans. Push the Cook button and heat the inner cooking pan for 5mins. Pour olive oil, onion ,fennel, and garlic to sauté for 1-2 mins. Add the beef cubes in batches and sauté until all the sides are slightly brown. Gradually add crushed tomato, beans, and 3 cups of water and cover the lid. When it turns to Keep Warm mode, add strips of cabbage. Leave it in Keep Warm mode for about 30 minutes or until beef is falling apart. Add salt to taste.

Egg Salad Ingredients: 7-8 eggs, 2 tbsp. finely chopped onion, 2 tbsp. finely chopped celery, 1 tbsp. pickle relish squeezed out of excess liquid, 1/2 tsp. celery seeds, 4 tbsp. mayonnaise, 1 tbsp. Dijon mustard, salt to taste, 2 tbsp. finely chopped fresh parsley

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ut eggs in the rice cooker with enough water to cover the eggs. Cook for 18-20 mins. Peel and chop the eggs and set aside. Add the remaining ingredients in a medium bowl and mix. Add the reserved eggs and mix thoroughly, without smashing the eggs. Serve as a salad or for sandwich filling.

Grandma’s Chicken Ingredients: olive oil (enough to cover the bottom of cooker), 1 cup minced garlic, 4 cups minced onions, 8 cups tomato sauce,1/2 cup raisins, 1 bay leaf, salt and pepper to taste, 1/4 cup paprika, 1 bunch minced cilantro, 1 diced red pepper, 1 diced green pepper, 1 diced yellow pepper, chicken breast diced into medium sizes.

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ut the oil in the cooker and add garlic. Sauté until the color changes; do not brown. Add onions and sauté until a shine is present. Add peppers, tomato sauce, bay leaf, and cilantro. Stir together and add salt and pepper to taste. Add paprika and raisins. Allow to simmer together for 5 min. Add the chicken and allow to cook through, stirring from time to time.

Shrimp in Garlic Sauce Ingredients: 3 lbs. shrimp, extra virgin olive oil, 3/4 cup minced garlic, crushed red pepper and salt to taste, 3/4 cup minced shallots, 1 chopped and squeezed parsley, 8 oz. whole butter

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auté the garlic and shallots in the rice cooker with olive oil without browning, add the shrimps, salt and pepper and sauté 2 min or until done. Add whole butter and parsley.

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Rooz Ma Lahem (Rice With Meat) Ingredients: 5 cups cooked rice, 1/2 lb ground beef, ground lamb or ground turkey, 1/3 cup diced onion, 3 garlic cloves, 1 (15 ounce) can chickpeas, seasoning to taste, 1/2-3/4 tsp. allspice, 1/3 tsp. cinnamon, 1 tbsp. salt or seasoning salt (more if desired), 1 tsp. garlic powder, 1/2 tsp. black pepper, 1/4 cup diced red pepper

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n the rice cooker, combine onions, chopped garlic, seasonings and ground meat and brown, try to keep the meat from forming large clumps. Once it s almost brown, add the drained can of chick peas and let meat brown. When the meat is browned, drain any remaining fat from the rice cooker, add rice and stir until well blended.

Oriental Chicken Ingredients: 1 chopped bell pepper, 1 chopped onion, 1 1/2 cups rice, 1 (14 ounce) can chicken broth, 1 chicken bouillon cube, 1 (8 ounce) can water chestnuts, 1 (6 ounce) can chicken, 1 (8 ounce) can sliced mushrooms, 1/2 cup butter

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ix ingredients together in rice cooker. Set to cook. Dish is done when the cooker goes off: 

Creamy Macaroni and Cheese Ingredients: 2 cups macaroni, 1 cup chicken stock or 1 cup water, 1 cup heavy cream or 1 cup half-and-half, 1 1/2 cups shredded mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina) , 2 tbsp. butter, 1/2 tsp salt and pepper, 1 pinch cayenne pepper

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lace pasta and liquids into rice cooker. Close lid and press cook. When pasta goes to keep warm, add the other ingredients, stir with paddle. Close lid and keep on warm till ready to serve 9

Frittata in a Rice Cooker Ingredients: 1/2 cup frozen spinach, thawed, drained and squeezed dry, 1/2 cup fresh button mushrooms (cleaned and sliced), 2 green onions, chopped, 4 large eggs (beaten), 1/2 tsp. ground oregano, 1/2 tsp ground thyme, 1 pinch salt & freshly ground black pepper, 1/4 cup asiago cheese, grated (you may use Parmesan cheese)

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oat the inner pot with non-stick cooking spray. In a medium bowl, mix together the spinach, mushrooms and onions. Add the eggs, oregano, thyme, salt, pepper and cheese. Mix well until all ingredients are combined. Spoon the frittata into the inner pot. Close the lid and turn on the cooker and cook for 12-14 minutes. When done, the eggs should be firm on the bottom and almost set on the top. Use a plastic spatula to slice the frittata into wedges and serve.

Coconut Rice Ingredients: 4 cups basmati rice, 2 (14 ounce) cans coconut milk, water to make it 8 cups liquid, 1/8 tsp cardamom powder, 1/8 tsp clove powder, 1/8 tsp cinnamon, 1/8 tsp turmeric powder, salt

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dd all these ingredients in your rice cooker and stir well. Turn your cooker on. When the rice is done, you may have to fold the creamy mixture in the top into the rice very very gently so as not to mush the rice. Enjoy!

Apple Rice Pudding Ingredients: 2 cups apples (peeled, cores, and diced), 1 cup shortgrain white rice, 3 cups water, 1/2 tsp salt, 1 cup raisins,

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1 pinch nutmeg, 1 (14 ounce) can sweetened condensed milk, 4 tbsp. butter, 1 1/2 tbsp. vanilla

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ut the rice, salt, 3 cups of boiling water, raisins, apples, and nutmeg into the rice cooker and set to cook. When the rice cooker switches to warm, stir in condensed milk, vanilla, and butter and set to cook once again. After it switches to warm, garnish with cinnamon and serve.

Turkey Barley Goulash Casserole Ingredients: 1lb lean ground turkey or ground beef, 1/2 cup chopped onion , 1/4 cup chopped celery, 1 diced red bell pepper, 1 shredded carrot, 3/4 cup barley 1 (6 ounce) can tomato paste, 1 1/2 cups water, 1 1/2 tsp. salt, 1/4 tsp. pepper, 1 garlic clove (minced), 2 tsp. sweet paprika (optional)

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urn on the rice cooker and toss in the first five ingredients. Peek every few minutes and stir to break up turkey clumps and then close the cover again. When the turkey is cooked, add the rest of the ingredients. When the cooker sets to warm, check to ensure barley is cooked through. If barley is still too chewy, let it run another cycle. It should take about 40 mins. If mixture is too dry, add a little more water. Top with cheddar or parmesan cheese if you wish.

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Vegetarian Recipes Vegetarian Rice Ingredients: 2 tbsp. oil, 3 sliced mushrooms, 2/3 cup long grain and wild rice mix, 2 tsp. vegetable stock powder, 1 cup tomato or vegetable juice, 1 cup water, 1/2 cup sliced carrots, 1/2 cup cut-up green beans or long beans, 1/2 cup broccoli florets, 1/2 cup cauliflower florets, 1/4 cup sliced red bell pepper, 3 chopped shallots, 1/4 cup toasted almonds

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ut the oil and mushrooms in the rice cooker pan and cook for 3 mins. Stir in the rice mixture and cook for a minute or two. Add stock powder, tomato juice and water. Cover and cook for 10 mins. Add sliced carrots and cook for an additional 5 mins. Add green beans, broccoli and cauliflower florets. Cover and cook until the cooker switches to WARM. Stir in the red bell pepper, shallots and toasted almonds.

Spiced Lentils and Rice Ingredients: 1 1/2 cup brown rice, 3/4 cup lentils, 2 cinnamon sticks (broken in half) 6 cloves, 1/2 tsp. cumin, 1/4 tsp. ground black pepper, 1 tsp. salt (optional), 1/4 cup minced parsley

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ut all ingredients except parsley into the rice cooker. Add 4 cups of water, stir and set to Cook. When the cooker shuts off, check to make sure both rice and lentils are tender and no water remains. If they are not tender, add 1/4 cup more water and set to cook. When done, remove the cinnamon and cloves, fluff the rice, and add the minced parsley.

Tofu and Vegetable Stir-Fry with Ginger Ingredients: 3/4 cup soy sauce, 1/2 cup lemon juice, 1 tbsp. fresh ginger (grated or minced), 1 block firn or extra-firm tofu (cut into 1 inch cubes), 2 tbsp. vegetable or olive oil, 1/2 chopped cauliflower, 1 chopped bunch broccoli, 2 sliced carrots, 1 chopped onion, 1 sliced bell pepper (any colour),1 cup snow peas, 1 cup mushrooms, sliced (any kind), 3 sliced green onions (scallions), rice (pre-cooked)

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n a large shallow bowl, whisk together the soy sauce, lemon juice and ginger. Marinade the tofu in this sauce for at least one hour. Cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu in the rice cooker, stirring frequently. Add the snow peas, mushrooms, green onions and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft. Add the rice and cook just until heated through and well mixed.

Easy Vegetarian Crockpot Chilli Recipe Ingredients: 2 tbsp. oil, 4 cloves garlic (minced), 1 onion (chopped), 1/3 tsp. red pepper flakes, 1 tsp. oregano, 1 (28 ounce) can tomatoes, 1 tbsp. soy sauce, 1 tbsp. chilli powder, 1/3 tsp. cumin, 1 1/2 cups vegetable broth, 1 (6 ounce) can tomato paste, 2 cans black beans (drained), 13

2 cans red kidney beans (drained).

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auté the onion, garlic and red pepper flakes until the onion is soft, about 3 to 5 mins. Add the chilli powder and cumin and cook for two more mins. Place the onions and the remaining ingredients in the crock pot, stirring to combine. Cover and cook on low for 6 to 8 hours.

Vegan Chocolate Peanut Butter Crock Pot Cake Ingredients: 1 cup flour, 1/2 cup sugar + 3/4 cup, 3 tbsp. cocoa powder + 1/4 cup, 1 1/2 tsp. baking powder, 1/2 cup soy milk, 2 tbsp. vegan margarine (melted), 1 tsp. vanilla, 2 cups boiling water, 1/2 cup peanut butter, 1/2 cup chocolate chips

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n a large mixing bowl, combine the flour, 1/2 cup sugar, 3 tbsp cocoa powder and baking powder. Whisk in the soy milk, vegan margarine and vanilla and mix until smooth. Pour into a lightly greased crock pot or slow cooker. Combine the 3/4 cup sugar and 1/4 cup cocoa. In a separate bowl, combine the boiling water and peanut butter and whisk till smooth. Add to the cocoa and sugar mixture and mix until well combined. Pour over the batter in the crock pot.

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Cover and cook on high for 2 to 2 1/2 hours, until a knife inserted into the center comes out clean. When it is done, sprinkle the chocolate chips on it.

Strawberry Spinach Salad Ingredients: 1/3 cup oil, 2 tbsp. honey, dash cinnamon, 3 tbsp. lemon juice, 1 tsp. Dijon mustard, 1/8 tsp. salt, 8 cups baby spinach leaves, 2 cups sliced strawberries

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n small clean jar with tight-fitting lid, combine oil, honey, cinnamon, lemon juice, mustard, and salt and shake well. Refrigerate until serving time. Combine spinach and strawberries and toss gently. Just before serving, drizzle with dressing and toss gently to coat. Serves 6

Ambrosia Salad Ingredients: 1 cup cubed pineapple (canned or fresh), 1 cup halved strawberries, 1 banana, sliced, 2 tbsp. powdered sugar 1/2 cup coconut, toasted if desired, 1/3 cup orange juice

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ayer half of fruits in serving bowl. Sprinkle with half of the powdered sugar and half of the coconut. Repeat layers, then top with remaining coconut. Pour orange juice over all, cover, and refrigerate at least 3 hours before serving. 5 servings

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Beverages, Drinks and Cookies Coffee with Chocolate and Honey Ingredients: 4 cups milk, 3/4 cup milk chocolate morsels, 2 tbsp. NESCAFÉ CLÁSICO Pure Instant Coffee Granules, 1 tbsp. honey sweetened whipped cream

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eat milk, morsels, coffee granules and honey in rice cooker stirring constantly, for 5 mins or until morsels are melted and mixture reaches a gentle boil. Remove from heat. Pour evenly into 5 mugs. Top with a dollop of whipped cream; serve immediately. Makes 5 servings.

Green Tea Hot Cocoa Ingredients: 1/2 cup 1% milk, 1/2 cup water, 1 green tea bag, 1 packet Rich Milk Chocolate Flavour NESTLÉ Hot Cocoa Mix

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icrowave milk and water in microwave-safe mug on HIGH (100%) power for 1 min, 30 sec. Carefully remove from oven; add tea bag. Cover with plastic wrap; steep for 5 minutes. Discard tea bag. Stir in hot cocoa.

Café Mocha Shake Ingredients: 1 1/2 cups milk, 1 tbsp. NESCAFÉ CLÁSICO Pure Instant Coffee Granules, 2 cups chocolate ice cream, 1/4 cup chocolate morsels

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lace milk, coffee granules, chocolate ice cream and chocolate morsels in blender; cover. Blend until smooth. Serve immediately.

Makes 4 servings.

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Shanibars Ingredients: 1 cup chopped dates, 3/4 cup peanut butter, 1/2 cup flaked coconut, 3 tbsp. unsweetened cocoa powder,1 pinch salt (optional)

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lace the dates, peanut butter, coconut, cocoa powder and salt into a food processor. Cover, and blend until smooth, about 4 mins. The mixture will be very sticky. Press the mixture into a loaf pan lined with waxed paper. Refrigerate for 30 mins. Remove the chilled mixture from the pan and slice into 6 bars. Wrap each bar in foil and refrigerate until serving.

Homemade Cappuccino Ingredients: 2 cups low fat milk, 1 tbsp. granulated sugar, 2 cups strong, freshly brewed coffee, cinnamon or grated chocolate

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icrowave milk until hot (about 2 mins). Place hot milk and sugar in a blender. Cover with vented lid and blend until frothy, about 1 min. Divide coffee among 4cups. Top each with frothy milk. Sprinkle with cinnamon or grated chocolate. Makes 4 servings.

Granma's Corn Flakes Peanut Butter Cookies Ingredients: 1/2 cup white sugar, 1/2 cup light corn syrup, 2 tbsp. butter, 1/2 cup peanut butter, 3 cups cornflakes cereal

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ine a baking sheet with waxed paper. Bring the sugar and corn syrup to a boil in a rice cooker, stir in butter and peanut butter until thoroughly mixed, and remove from heat. Place the corn flakes into a large bowl, and pour the peanut butter mixture over the cereal. Mix until the corn flakes are coated with the mixture. Drop by tablespoon onto the waxed paper; flatten slightly if desired. Allow to cool before serving. 17

Vanilla Chai Swirl Ingredients: 2 packets No Sugar Added Classic French Vanilla Flavor or Classic French Vanilla Flavor CARNATION® INSTANT BREAKFAST ESSENTIALS™ Complete Nutritional Drink, 1 cup double- or triplestrength chai tea (chilled), 1 cup ice cubes, 1/2 cup low-fat milk, 1 tbsp. honey (optional)

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lace Carnation Instant Breakfast Essentials, tea, ice, milk and honey in blender; cover. Blend until smooth. Makes 2 servings.

Chocolate Raspberry Yogurt Smoothie Ingredients: 1 cup milk, 1/2 cup raspberry fat free yogurt, 1 packet Rich Milk Chocolate NESTLÉ CARNATION® INSTANT BREAKFAST Nutritional Energy Drink

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lace milk, yogurt and Carnation Instant Breakfast in blender; cover. Blend until smooth

Iced Mochaccino 1/4 cup hot water, 2 tsp. NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules, 1 tsp NESTLÉ® TOLL HOUSE® Baking Cocoa, 1 packet no-calorie sweetener, Ice cubes, 2/3 cup steamed 1% low -fat milk

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ombine water, coffee granules, cocoa and sweetener in small container; stir until coffee is dissolved.

Fill tall glass three-fourths full with ice cubes. Top with milk; gently pour coffee mixture down side of glass. Makes 1 serving.

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