Recipes winter eats for success BANANA BREAD IN A MUG I know what you’re thinking… can I really make bread without an oven, let alone in a dorm room? Yes, you absolutely can, and it’s a delicious breakfast option any day of the week. For this delightful banana bread from Vittles and Bits, you’ll need: 3 tablespoons of all-purpose flour 1 packet of Stevia (or other sweetener of your choice equivalent to 2 teaspoons of sugar) 2 tablespoons of brown sugar 1/8 teaspoon of salt 1/8 teaspoon of baking powder 1/8 teaspoon of baking soda 1 egg 1/4 teaspoon of vanilla extract 1 tablespoon of vegetable oil 1 tablespoon of low-fat milk half a banana, mashed cinnamon, for sprinkling (optional) In a large microwaveable mug lightly misted with non-stick spray, blend flour, sugar, salt, baking powder and baking soda. Add the egg and mix until all the dry ingredients are incorporated. Stir in the vanilla, oil and milk, followed by the mashed banana. Microwave 1-1/2 minutes to 3 minutes, depending on your microwave. *You can peek inside at 90 seconds to check if it’s done - it will probably rise over the top of the mug as it’s heating, and if it’s still runny it’s not done yet. Quick and easy College eats are not exactly the cream of the crop, to put it mildly. Dining hall pizza and spaghetti can get old real quick – especially if you have to leave your dorm room to go get it. With a few appliances you or your roommates might already have on deck, winter dinners and snacks can become a ritual you actually look forward to. All you really need is a microwave, a slow cooker and/or a communal oven. ROASTED VEGGIES This recipe could not be simpler. The oven does most of the work for you, all you need to do is pick the veggies you want to munch on that night, wash ‘em, peel ‘em if necessary and stick ‘em in the oven. I prefer a mixture of: 2 heads of broccoli, washed and cut into florets 1 butternut squash, peeled and diced (or you can make it real easy and buy pre-cut squash) 4 carrots, peeled and diced 1 eggplant, peeled and diced 2 peppers, diced Preheat the oven to 425 degrees and again, you can go with any variety of veggies you like in any amount. In a mixing bowl, toss squash, carrots, eggplant and peppers in olive oil, salt and pepper. Mix them well and spread them out on a baking pan (silicone mats are best to use on top of a pan so you don’t have to worry about anything sticking). Spread the broccoli florets on the matt as well and lightly oil, salt and pepper them. Stick the pan in the oven for about 45 minutes to an hour and voilá! You’ve got yourself some beautiful roasted veggies. Another plus, they can be stored and make great next-day lunches. BY ANNA SPIVAK SLOW -COOKER CHEESEBURGER SOUP Okay this might seem a little out there but trust me, if you want the flavors of a burger with the ease of making it in a slow cooker, this recipe is just right for you - plus, this easy soup from The Daily Meal takes just 20 minutes of prep time. You’ll need: 2 pounds of ground beef 4 cups chopped onions 2 cans fire roasted diced tomatoes, undrained, such as Muir Glen 1/2 cup steak sauce 16 ounces of American cheese loaf, cut into cubes 1 bag frozen waffle fries 2 Cups shredded lettuce Spray a 5 to 6 quart slow cooker with cooking spray. In 12- inch nonstick pan, cook beef over medium-high heat, stirring frequently, until brown; drain. In the slow cooker, mix beef, onions, tomatoes and steak sauce. Cover and cook on Low heat setting for 8 hours, or on High heat setting for 4 hours. Stir in the cheese; cover and set slow cooker to Warm heat setting. Stir occasionally while fries cook. Make waffle fries as directed on package. Serve soup topped with lettuce and waffle fries. Photo: Vittles and Bits Photo: The Kitchen/Faith Durand QNS.com WINTER 2016 13
ASPIREWINTER2016
To see the actual publication please follow the link above