Microwave Time: Tuna-Broccoli-Cheese Casseroles

So you're hungry and you don't want to leave your room.  Microwave to the rescue!

This is far from healthy, but if you're tired of Hot Pocket after Hot Pocket, this is a welcome alternative.

If you're not a fan of tuna, I imagine canned (or leftover) chicken would substitute well.

Easy Mac Casserole for One

1 cup frozen broccoli florets
splash of water
2 single-serving packets/bowls Easy Mac
1 can tuna, drained

1. Get a covered glass dish or steaming bag.  If you don't have either of these (I don't), a microwave-safe bowl covered with a microwave-safe plate will do.  Add broccoli and a tiny amount of water - seriously, you need less than a tablespoon.
2. Microwave for about 2-3 minutes.  Check for tenderness.  Add 30 seconds of cooking time and repeat until to desired tenderness.  Set aside.
3. Prepare Easy Mac according to the package.  Immediately add tuna and broccoli once finished cooking and mix well.
4. Warm in microwave for 30 seconds to warm broccoli and tuna.

Brown Rice and Nacho Cheese Casserole for One

1 cup frozen broccoli florets

splash of water

1-2 tablespoons nacho cheese (I like white Tostito's cheese)

instant brown rice

1 can tuna, drained

1. Prepare broccoli as above:  Get a covered glass dish or steaming bag.  If you don't have either of these (I don't), a microwave-safe bowl covered with a microwave-safe plate will do.  Add broccoli and a tiny amount of water - seriously, you need less than a tablespoon.
2. Microwave for about 2-3 minutes.  Check for tenderness.  Add 30 seconds of cooking time and repeat until to desired tenderness.  Set aside.
3. Prepare instant brown rice according to box.  Drain water, if any is present.
4. Add cheese and broccoli.  Mix well.  Microwave for an additional minute.

Gross?  Maybe.  But these got me through freshman year.

Cookbook Review: The $5 College Cookbook

I'm usually a skeptic of things that promise a lot for a little. A lot of flavor for little effort? A lot of food for little money? Yeah, right. I see it like this. Pick three:

It's delicious.

It's cheap.

It takes no time to prepare.

It's nutritious.

Maybe you have recipes that match all four of these – if you do, show me! But for the most part, in my little experience, either you have to use high-quality meats, vegetables, and spices or spend a good amount of time on a meal to make it both nutritious and delicious, unless you have time-saving tools like slow cookers, food processors, and other awesome kitchen toys... which I, living in a dorm, do not.

So when I saw this for $5 at Hastings, I decided to give it a try.

I'm not a fan of the binding – it's bound in glued paperback, just like a chintzy romance novel. Want to keep it open to a page? Better have some paperweights nearby. Eschewing the popular comb and metal ring bindings most cookbooks go by, it instead closes themselves while you're cooking. I gave up and now copy my recipes from this book to ChefTap instead.

Inside, you'll find a disturbing lack of information and knowledge.

The author expects students to have access to a stove, oven, microwave, toaster oven, blender, food processor, toaster oven, grill, hot plate, room to store dozens of ingredients in a pantry and a fridge, and LOTS of excess time to cook breakfast and lunch... has the author even BEEN to a college dorm? I don't know about other college wanna-be chefs, but the only appliances I have in my room are my microwave and refrigerator, all of my ingredients have to fit on a single bookshelf, save for my potted herbs (which double as room decoration), and I usually have about half an hour maximum to throw down breakfast and lunch before my next class. Far more suited for students in apartments or couples getting their first apartment, I really have to recommend against this cookbook for anyone living in tight quarters without their own kitchen. Some of the recipes are pretty stupid as well. Take this one for peas:

½ cup water 1 cup frozen peas Bring the water to a boil. Add the peas and cook until they turn a bright color and are tender. Drain and serve.

Or this one for pasta:

8 oz pasta 8 cups water 1 tablespoon salt Bring the water to a boil. Add the pasta to the boiling water. Stir while cooking. Drain and serve.

Phew! So glad I got a cookbook out! Here, let me try one; maybe I can get in the next edition:

1 frozen, microwavable, filled pastry pocket Remove from plastic and place in cardboard sleeve. Microwave until no longer frozen. Remove sleeve. Serve.

Don't get me wrong, there are good parts as well. Most of the recipes are suited for one to two people, which is perfect for my purposes. They also include nutritional information, which is always appreciated, and as the cover promises, they are, for the most part, pretty cheap – that is, once you already have the stock of different condiments and exotic spices that you're expected to have. There are sections for party foods and desserts as well – a nice spark of variety as far as most of the “cooking for college” books I've seen go. The dessert section is well-rounded, including both the familiar things like peanut butter cookies and brownies as well as more unusual dishes like nanaimo bars and even sorbet. There are also ideas on using leftovers from previous recipes in the book, which is great for someone on a budget.