Freshman Friday: Avocado Egg Salad

Welcome back for another edition of Freshman Friday, a weekly installment using only kitchen appliances that can be used in a dorm and food stuffs that can fit in a mini fridge.

Eggs are amazing. Hard boiled, soft boiled, over easy, over hard, and, of course, scrambled with cheese. In any iteration, these portable protein powerhouses (oooh, natural alliteration) are one of that staples for any fridge, big or small.

So, how do you cook the eggs without leaving your room? Well, if you want over easy, over hard, or fried, I’m still working on figuring that out. I’ve already showed you that eggs can be scrambled in the microwave. So all that’s left are boiled eggs and for that, a rice cooker is very handy.  A rice cooker should not be limited to making only rice (and actually, since I prefer brown rice, I haven’t used my rice maker to make rice since I got it). In fact, a rice cooker can be used to cook anything that needs to be boiled or steamed. I’ve cooked pasta and eggs, in addition to steaming vegetables (fresh and frozen) and some frozen (though thawed) dumplings. So get one, post haste and let’s get cooking!

Avocado Egg Salad on Rice Cake

Avocado Egg Salad

Avocado Egg Salad Ingredients

Adapted from Australian Avocado

Ingredients

  • 4 Eggs (Missing from the photo because they were still boiling)
  • 1 medium sized avocado
  • 2 stalks of celery
  • 1-2 tbsp of sweet relish
  • 1-2 tbsp of dill pickle juice
  • Various seasonings (I used pepper, Old Bay, and garlic powder)

Directions

  1. Boil your eggs, obviously. 
  2. When cool, chop your eggs into pieces. For ease, I like to cut my eggs in half, lay one half down (flat side down), cut in one direction, and, while squeezing the egg to keep it together, rotate and cut in the other direction for a loose dice.
    IMG_0366  Dicing Eggs: Step 2
  3. Put eggs in bowl. Next, slice open the avocado and slice the celery. For this recipe, I would suggest getting a slightly overripe avocado (an avocado that is very soft when squeezed) unless you have a blender. For this recipe, I used my Magic Bullet (six years and still going strong!) to blend my avocado chunks into a mayo like texture. Once done, add avocado and celery to eggs and mix.
  4. Next, add your sweet relish and dill pickle juice. I use a 1:1 ratio (meaning I add them evenly). If you’ve never made egg salad before, I suggest starting with the smaller amount, tasting, and either adding more or leaving it alone. Finally, season to taste and mix.

Avocado Egg Salad

Now, you can enjoy your egg salad right away, but I prefer to let it cool in the fridge and then top a rice cake with a slice of cheese and a quarter cup of salad. This is not the best looking recipe, but the avocado provided a creaminess similar to mayo and my addition of spices (and the pickle juice) helped to round out the flavor.

Final Verdict: Delicious

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Freshman Friday: Breakfast Burritos

Welcome back for another edition of Freshman Friday, a weekly installment using only kitchen appliances that can be used in a dorm and food stuffs that can fit in a mini fridge.

Breakfast is the most important meal of the day, which means it is the meal I eat least frequently and when I do, it’s not always healthy. But this, should solve that problem. In about 30 minutes, I had enough burritos for two weeks worth of breakfasts. And I understand that you can’t have hot plates in a dorm room, but most dorms (I think) have a communal kitchen that you can use as long as you clean up behind yourself. So grab your pans, print out this recipe, and head on down!

Breakfast Burritos: Adapted from Add A Pinch

Yields 12 burritos

Ingredients

Breakfast Burrito Ingredients

  • 3  cups of  liquid egg whites
  • 12 tortilla shells (I used soft taco sized shells, you can go larger for fewer burritos, but I would not suggest going smaller.)
  • Various fillings (I used mild Italian sausage, onions, green chilies, spinach, and cheese, but the possibilities are endless. I ended up not using the bell peppers pictured because I was not sure how they would freeze/thaw.)
  • Aluminum foil
  • Freezer plastic baggies

Directions

  1. Cook your meat, if you’re using any. As I said, here I used the sausage because that’s what I had on hand, but you could also use bacon, ham, or keep it meatless and use Boca crumbles, mushrooms. Possibilities=endless. I sauteed my onions, then added my meat to brown, and then mixed in the green chilies. I also added some garlic powder and pepper to taste.
  2. Cook your eggs. I decided to just cook the eggs to make sure that they were fully cooked.
  3. Prepare the assembly line. Lay down squares of foil and place a tortilla on top. Layer you ingredients using 1-1.5 oz. of each ingredient. Try to keep your filling in a line down the center of the tortilla, it will make rolling much easier. Breakfast Burritos Assembly Line
  4. Now, I used to work at Subway, so I got pretty good at rolling wraps and now I share this knowledge with you. Pick a side, any side and fold over the filling. Try to get as much of the filling under this flap. Next, fold the ends into the burrito and roll to meet the opposite end of the tortilla. If done correctly, your burrito should resemble a restaurant burrito. It’ll be a little more difficult if you add to much filling, but hang in there, you’ll get it!
  5. Finally, roll the completed burrito in the foil and put in a baggie labeled with the date and the contents. I’ll be making more with different fillings so it will be nice to have the burritos labeled without having to label each individual burrito. Breakfast Burritos Bagged

So, I made the burritos (and wrote the post) on Sunday. During the week, I tried a couple of different methods to heating the burritos. The best way I’ve found is to let one defrost in the fridge overnight and put the burrito (completely wrapped) in the oven for 10 minutes at 350 degrees. If you like a crispier tortilla, like I do, open the foil and put the burrito back in the oven for another 2-5 minutes.

I tried the straight from frozen technique and it works, but it’s not my cup of tea. If you’ve forgotten to take a burrito out the night before, put the burrito (co in the oven at 350 degrees for 25-30 minutes.

Next time, I make these, I will try some different meats, different vegetables, and add a sauce (oooh country gravy sounds really good right now). The possibilites for these butrritos are endless, so go wild!

Final Verdict: Delicious

Freshman Friday: English Muffin Pizza

Welcome back for another edition of Freshman Friday, a weekly installment using only kitchen appliances that can be used in a dorm and food stuffs that can fit in a mini fridge.

Last week, breakfast. This week, lunch. I can’t say this is how it will work out every week, but if it works, it works, right?

So, for me, lunch often needs to be quick to make and easy to carry. Enter stage left, english muffin pizzas. They require ingredients that can be left in the fridge for weeks, can be put together in less than 5 minutes, and, depending on your eating habits, can be consumed in less than 10. So, all this prattle about a quick meal is a little counterintuitive, huh? Well, onto the recipe.

English Muffin Toaster Pizzas

Ingredients

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  • English muffin (as many as you want)
  • Cheese (I used shredded mozzarella)
  • Sauce (I used canned tomato sauce and added some parsley and Italian seasonings, but if you have prepared sauce, go ahead)
  • Toppings (I used pepperoni, you may use whatever you like, but remember you’re limited by the width of your toaster)

Directions

  • Split your english muffin.
  • Spoon on your sauce. I used about 3/4 of a tablespoon. You can use more, but apply with caution, you don’t want to have to clean out your toaster. I’ve never done it, but I can imagine, it’s not pretty.
  • Add your cheese and toppings.
  • Turn your toaster on its side and put one muffin slice on each level. Here, I had to push down on my pizza a bit to get it to fit.

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  • Toast to your hearts content. I did one round at level 3.5, but next time, I will do two rounds, rotating the muffins between toasting rounds.
  • Enjoy!

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This method can also be used to make delicious grilled cheese sandwiches. Toast away!

Final Verdict: Delicious.

If there is something you’d like to see created for Freshman Friday, let me know. See you next week!

Freshman Friday: Quick Eggs

This weekend my kid sister started college and I feel so old it’s not even funny. But I want to help, so enter Freshman Friday, a weekly installment using only kitchen appliances that can be used in a dorm and food stuffs that can fit in a mini fridge.

First up, breakfast, the most important meal of the day. The first time that I heard about cooking eggs in the microwave, I’m not going to lie, I was repulsed. But that was years ago (don’t prod because I’m not telling exactly how long) and I’ve been alternating between eggs and oatmeal for breakfast ever since. I like to do this because it’s basic, depending on my mood, I can add veggies, meat, various cheeses, and switch up the bread to suit my needs.

ImageIngredients

  • Eggs (I used egg whites, but whole eggs will work just fine)
  • Various spices (I used pepper and parmigiano reggiano)

Materials Needed

  • Bowl
  • Cooking Spray
  • Microwave

Directions

  • Spray the bowl lightly with cooking spray.
  • Pour the eggs into the bowl (I used a 1/4 cup of egg whites).
  • Add your spices and mix.
  • Microwave the eggs until fully cooked (I needed 1:30 seconds for my 1/4 cup)
  • From here, it’s up to you. I put my eggs onto a tortilla with a slice of pepper jack cheese and added a bit of grated parmigiano reggiano.

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  • Alternate Ideas: Add meats (sausage, bacon, veggie bites, etc.), veggies (spinach, onions, bell peppers, etc.), different cheese, or bread (sliced bread, english muffin, none).
  • Note: The longer you’re going to go before your next meal or snack, the more veggies you should add.

Final Verdict: Delicious

Let me know what you think in the comments. What are the appliances allowed in dorms these days? Does anyone still use the community kitchen? And laugh now, but trust me, you will get sick of cafeteria food and I’ll be here for you.