Rice Pudding 4 College Cooking

Leftovers easily get overlooked after sitting a day or two in the fridge...and then, suddenly...they are growing things you never knew existed, and wind up being ditched--gone! Money gone! Food gone! All valuable assets for the budget-conscious college student maximizing his or her college dollars!

Rice Pudding 4 College Cooking

Simple foods like rice, once prepared, can often be re-purposed for a separate dish; thus, avoiding waste and loss! I call these items 'high-yield' foods. For example, rice is a perfect college pantry staple--cheap, comes in bulk, has a long shelf life, offers versatility, requires little skill to make, and has multi-purpose for college cooking! 

White Rice

Other examples of high-yield, multi-purpose foods for college living and campus cooking include eggs, couscous, chickpeas, bulgher wheat, or oats--if you are on a tight budget...learn to store and use these foods--never mind the nutritional value these items provide!

Rice Pudding 4 College Cooking

Equipment:
Medium 3-quart sauce pan
Spoons

Ingredients:
1 1/2 - 2 cups cooked rice
1 cup milk
1/2 cup half & half
1/2 tsp cinnamon
2-3 Tbls cinnamon sugar (to taste)
Pinch of salt

Instructions:
1. Wash your hands.
2. Combine rice, half-and-half, and milk in the saucepan. Liquid should cover almost cover the rice.

3. Add the cinnamon.
4. Add the cinnamon sugar.
5. Bring to a boil and then reduce heat to 'SIMMER' / 'LOW'. Stir occasionally.

6. Adjust cinnamon and sugar components to taste.
7. Once the mixture begins to thicken, remove from heat x 10 minutes.
8. Mixture should be thickened but somewhat runny. Add a little milk if too thick.
9. Serve up with a dollop of whipped cream and a dash of cinnamon.

Strawberry Rhubarb Summer Cup Crisps

Hope you are taking full advantage of summerbreak and summer produce! I know that I certainly have! The produce and seasonal items make for an abundance of flavors as well as provide reason to try new things. It's a great time of the year to roam at the farmer's market and be awed by the variety of tomatoes, carrots, beets, berries, greens, apples, and fruits.

One of my favorite summer desserts is fresh Strawberry-Rhubarb Pie--the way my Mom made it. That being said, she made everything from scratch with one of those real, light and flaky, buttery pie crusts that dissolves in your mouth. I simply do not have that kind of time!

Taking a recent class at The Chopping Block in Lincoln Square in Chicago, IL, we made an incredibly, simple alternative--Strawberry Rhubarb Crisp, and instead of using pie crust, we topped pure filling with a delicious crumble! Super simple and a great way to stretch your college grocery budget!  

Makes 6 single serving (1 cup) ramekins!
Or, put the filling in to a pre-made pie-crust and top with crumble!
Or, place it all in a lightly buttered (8"x 8" or small "rectangular") Pyrex dish

Strawberry-Rhubarb Cup Crisps

Equipment:
Mixing Bowl
Ramekins or Pyrex Dish
Baking sheet
Parchment Paper

Ingredients:

For The Filling:
1 pint (1 lb) strawberries, quartered
1 pound rhubarb, largely chopped
3/4 cup granulated sugar
3 Tbls cornstarch
1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/8 tsp salt
1 Tbls lemon juice

For The Crumble:
1 cup brown sugar
3/4 cup rolled "old-fashioned" oats
3/4 cup all-purpose flour
Pince of salt
1 stick cold butter, cubed

Topping:
Vanilla Ice Cream 
Whipped Cream

Instructions:
1. Wash your hands.
2. Preheat 375F degrees.
3. Stir together the strawberries, rhubarb, sugar, cornstarch, cinnamon, ginger, salt, and lemon.

4. Make your crumble, mixing the brown sugar, oats, flour and salt together.

5. Use your hands or a pastry cutter or 2 knives to incorporate cold butter to dry mixture.

6. Put it all together and fill your ramekins or baking dish.

7. Top your filling with an ice cream scoop size of crumble.

8. Place the ramekins or pyrex dish on a parchment paper lined baking sheet.
9. Bake for 45 minutes until the filling is bubbling thru the golden brown crisp.

Salad For Supper: Blueberry Feta Tabboulleh

Summer is on its' way! For many of you, it's graduation and new beginnings while others are simply packing up for summer break, vacay, maybe some travel, and/or summer jobs...hopefully! 

However, if you are not headed home; or, you are staying in your off-campus pod or shared apartment, eating will remain something to consider in terms of cost, preparation and taste. The cheapest way to reduce your food bill is to prep in bulk and minimize meats--think Easy Fried Rice, using grains like bulgur or couscous, or using pastas which are cheap, but combine with veggies and proteins for some simple one-dish, nutritious meals for little effort!

Plus, summer markets will make variety a breeze when using grains because you can have savory or a touch of sweet or both! Combinations are endless so that tastebuds don't fatigue on the same thing night after night!

Cooking Light has published some great ideas recently with two and three combinations to drool over. Here is one to satisfy a meal, make as a side dish, or take to a dinner without breaking the bank or your appetite.

If you already love salads or you are trying to go meatless, this grain will become your best friend!

Blueberry-Feta Tabbouleh with Mint Vinaigrette

Equipment:
Mixing Bowl
Nutri-Bullet (or protein shaker, but you will need to chop mint finely)

Ingredients:
1 cup boiling water
1 cup cracked bulgur wheat

Dressing:
1/2-3/4 cup mint leaves
1/3 cup virgin olive oil
1 1/2 Tbls lemon juice
3/4 tsp of kosher salt
Black pepper

Add-Ins:
1 1/2 cups cucumber
1 1/4 cups blueberries
3/4 cup red onion, thinly and vertically sliced 
2 oz feta cheese crumbled

Instructions:
1. Wash your hands.
2. Combine boiling water and cracked bulgur in mixing bowl. Let stand covered x 25 minutes.

3. Place dressing ingredients into blender. If no blender, chop mint fine.

4. Prep your cucumber and onion.

5. Fluff your bulgur wheat.
6. Add blueberries, cucumber, onion, and feta. Toss to combine with dressing.

7. Adjust with lemon juice / salt and pepper to your taste.

Add this to any meal, grilled meats, or simply eat as a mid-day snack. 

Eat good food!