Dining Hall Dish
Observer Scene | Wednesday, December 10, 2008
The race is coming to an end! Classes taper off today and we only have finals week left to survive. Soon we’ll be home with mom’s cooking, or at least a well-stocked pantry, welcoming us back. So look forward to the indulgences of the holiday season and don’t forget to take some time to mess around in the kitchen. Until then, here are a couple of recipes to get you through that push to winter break.
This week’s recipes:
English muffin pizzas
These are an easy and tasty option whether you’re at home, in the dorm or in the dining hall. Pizza on demand. This will let you skip the long lines at North’s pizza bar, while still letting you choose some of your own ingredients.
1. Toast an English muffin until it browns.
2. Ladle some marinara sauce over each half of the English muffin.
3. Top with cheese, vegetables and meats. There are options all over the dining hall. Look to the salad bar for bell peppers, shredded mozzarella and cheddar, red onion, banana peppers and mushrooms. Use the Mexican Bar for black olives and sliced chicken. Try the pasta bar for meatballs you can cut in half. Want to get more creative? Replace the marinara with other choices like barbecue sauce, which is great when paired with chicken and cheddar cheese. You can even make a white pizza, topping it with a little olive oil, feta, black olives and mushrooms.
4. Heat your entire pizza in the microwave until the cheese melts.
Feta, tomato, and corn bread salad
Corn bread is delicious, but it rarely serves as more than the bread to go with the rest of your meal. This recipe mixes it with other ingredients to make a savory salad. Sadly, corn bread is not offered every day in the dining hall, but it does pop up pretty regularly, so keep an eye out!
1. Pick up a corn bread, feta cheese and diced tomatoes.
2. Pour some honey into a bowl and a couple splashes of balsamic vinegar to thin it out just a bit. Mix.
3. Break up the corn bread into bite-sized pieces and mix together with the tomatoes and crumbled feta cheese.
4. Pour some of the honey mixture over the corn bread, tomatoes and feta to give the salad a touch of sweetness and moisture.
Make tortellini in brodo! Head to Italy and you will find that they often serve their tortellini in broth. To simulate it in the dining hall, take a ladle of Chicken in the Pot broth (avoiding the other ingredients) and then toss in some tortellini from the pasta bar. Thanks to Charlie Vogelheim for submitting this recipe.
Have your own dining hall recipe? We would love to feature it! E-mail firstname.lastname@example.org.