Residence Hall Recipes
Let’s face it: cooking in residence halls is almost impossible. And for me, cooking in general is pretty impossible. So when faced with the task of feeding myself in college, the prospects were pretty bleak.
And I’m a student who doesn’t even like to cook. I feel bad for students who love to cook, but don’t have a place to do so successfully. Because let’s be honest, the community fridge is sort of a free for all (although I admit to nothing).
Also, where are you supposed to store cooking utensils? Storage space is limited as it is. Perhaps you could leave your cooking supplies in the floor’s kitchen, but there are definite trust issues there. I wouldn’t necessarily want my pot to become the community pot; that would be plain unsanitary. I’m assuming. Or maybe I’m just selfish with my saucepans.
With all of this in mind, I have scoured the internet, researched for hours and hours, just in order to bring to you the best recipes that would be easy to make in a dorm room, recipes I will be sharing and detailing my own possibly-disastrous experiences with. It’s going to be a lot of fun.
So, first on the list (drum roll please…): Top Ramen!
No, but actually. This recipe is what I will call ‘upscale’ ramen— special ramen made all within the comforts of your own residence hall. This recipe is ridiculously easy, not even I could mess it up this time around.
One egg (or two if you like eggs)
Spice of your choice (I chose a nice Creole seasoning, on sale at the local Fred Meyer)
The first problem I encountered while making this meal was what to cook it in. At first I thought I was going to resort to the microwave, but luckily there was a clean pot in the kitchen unattended on the stove (see, this is why I would have trust issues).
Once you have a pot, it should be relatively smooth sailing.
Step one: boil water. How much water you may ask? Good question. I just eyeballed it, the package says two cups but nobody left any measuring cups in the kitchen for me to use.
Step two: put the block of ramen into the pot. Or crush it up first, whatever works best for your ramen needs.
Step three: beat your egg in a cup, and then remove ramen from stove top when done. Then, (this is the really fun part) pour the egg slowly into the ramen as you stir. This was my first time making ramen with egg in it, and watching the egg cook itself just about blew my mind.
Step four: pour ramen into a bowl, then add spice to taste (I recommend Creole but that’s just me).
Step five: enjoy!
If I’m going to be honest here, I was not expecting this recipe to go well. I thought it was going to be kind of disgusting, but I was ready to try residence hall cooking and see how it worked out. Overall, I was pretty satisfied with the end result. It was a solid 7.8/10, would make again, if only to use more of the large container of Creole seasoning I bought.