Get a taste of home with these homecooked dishes
Adding roasted vegetables bumps up the flavor profile and reduces sodium in this chicken noodle soup. (Tammy Ljungblad/Kansas City Star/MCT)
What’s the one thing you miss most about being home? Is it the comfy bed, the family dog, your mother or father?
Nope, it’s none of those — because, at this point in the semester, a lot of students get tired of campus food and start craving a good ol’ home-cooked meal. Every meal doesn’t need to be wrapped in a tortilla, and you’re probably getting sick of eatting like they do.
That’s where you come in. You have a kitchen and your parents left you with some cooking supplies (if you live in a residence hall, they’re at the front desk), so it’s time to learn some moves.
November is the start of cold and flu season. It seems like everyone is starting to hack up a lung in the seat next to you in lecture. So when you start feeling sick yourself, what’s something delicious to make you feel better? Classic chicken noodle soup, of course.
What you’ll need:
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock
2 medium chicken breasts
8 ounces dried wide egg noodles
Kosher salt and freshly ground black pepper
For the chicken:
Get two chicken breasts on the bone (split chicken breasts). Place tin foil on a cookie sheet, then place the chicken breasts on the foil. Sprinkle them with olive oil, salt and pepper. Bake them in the oven at 350 degrees for 35-40 minutes.
Once they’ve cooled, shred the chicken into manageable pieces.
For the noodles:
Pretty simple. It’s cooking noodles. Boil a pot of lightly salted water, add the noodles, cook until al dente and strain.
Place a soup pot on the stove over medium heat and add oil to coat the pan. Once the oil heats up, add the onion, carrot, celery, garlic, thyme and the bay leaf into the pot. Saute until the vegetables are softened, but not quite brown. Then add the full amount of chicken stock and bring to a boil. Next add the noodles and continue cooking for another four minutes, then fold in the chicken. Let it all stew together for another five minutes, remove the bay leaves, add salt and pepper to taste and it’s ready to eat.
The best part about this meal? If you don’t finish your big pot of goodness, you can freeze it for another day.
So what is the most delicious creation of all time? Come on, it’s Nutella, and everyone loves it. This recipe can be used for almost any reason. Attending a friend’s birthday party? Stressed out from finals? Trying to impress someone? Nutella cookies.
What you’ll need:
10 oz of Nutella
5 oz white flour
1 large egg, whisked
2 oz of chopped hazelnuts
Preheat oven to 350 degrees. Set aside two baking sheets lined with either greased tin foil or parchment paper. Next, mix in the Nutella and flour, slowly folding in the egg. Once the dough begins to become crumbly, add the hazelnuts. When the dough is of the same color and consistency, make small balls — about the size of a ping pong ball — and put them on the baking sheets. Bake the cookies for approximately eight minutes. Even if they still look under cooked, take them out! These suckers should be chewy. Let the cookies cool completely before removing from tray.