Cooking on a student's budget
(How to eat well and not break the bank)
When I saw the call for articles on this subject, I immediately thought of a book on our bookshelf that my wife received when she was in college. Entitled "The Impoverished Students' Book of Cookery, Drinkery & House Keepery,1" author Jay F. Rosenberg gave some common sense ideas to primarily college students how they could eat well while staying within their budget. I will present some of his ideas as well as somethings I've learned during my lifetime.
Setting up your kitchen
Perhaps one of the biggest hurdles if not THE biggest to cooking on a student budget is setting up your kitchen. Contrary to what most stores would have you believe, you don't have to go into debt to put a good meal on the table. According to Mr. Rosenberg all a student really needs to put a nutritious meal on the table is:
1 Large cast-iron skillet 1 Two-quart casserole dish with a lid
1 Lid (to cover the skillet) 2 Pots with lids
1 Double boiler (optional) 1 Coffee pot (optional)
1 Large, slotted spoon 1 Large spoon (non-slotted)
1 Spatula 1 Grater
One thing that Mr. Rosenberg included in his list but I didn't include (because I felt it was obvious) was assorted dishes, knives, forks and spoons. Also, with regard to the iron skillet, it needs to be seasoned when you bring it home. To accomplish this task simply heat some cooking oil (just enough to coat the bottom of the skillet) until it smokes. It's that simple.
What can I cook?
Once the kitchen is established, the next question is : "What can I cook?" Here are so simple and, more importantly inexpensive ideas.
Casseroles -
Casseroles are a good choice for cooks operating on a students' budget (or a newlywed couple) because it's inexpensive to prepare and usually requires only one dish to prepare. Here is one such recipe from Mr. Rosenberg's book:
How Many Casserole
1 Lb Ground beef
Lb Mild cheddar cheese
1 Can (# 2 size2) Tomato sauce
2 Cans (# 2 size) Hominy
To prepare:
Grate the cheese. Saute the ground beef in butter or margarine with onion and then add season with salt, pepper, paprika, garlic powder, oregano and cumin. Once the meat is browned, drain off the fat and add the tomato sauce. In a casserole dish add alternating layers of hominy, meat sauce and cheese and bake at 350 degrees for 20 minutes (or until the cheese is thoroughly melted.)
Meats -
Primordial Chicken3
1 Cut-up frying chicken or broiler per each two (2) persons
To prepare:
Rub each piece of chicken lightly with oil and then rub with salt, pepper, garlic salt and tarragon. Broil for about 10 12 minutes or until golden brown.
Authentic Irish Stew
1 Lb Beef for stewing
2 Cloves
4 Peppercorn
1 Bay leaves
Potatoes
Carrots
Salt (to taste)
To prepare:
Flour the beef for stewing and saute it with quartered onions in butter or margarine until the meat is nice and brown. Transfer the browned meat to a large pot (such as a dutch oven) where you have brought water to the boil and seasoned with the cloves, peppercorn, bay leaves and salt. Simmer until meat is done and fork tender. Once the meat is done, add the vegetables and simmer for an additional hour or until the veggies are tender. Serve hot over cooked egg noodles or rice.
Vegetables -
Fagioli Con Carne Ala Casseres
(Translation: Italian Green Beans with Meat)
1 Package Italian-style green beans
Dinner sausage (or Bratwurst)
Cooking sherry (optional)
To prepare:
Cut the sausage into bite-sized pieces and saute in olive oil with onions and garlic to taste. Once the sausage is browned, add the green beans and season them with oregano, salt and pepper. Serve hot.
Note:
I took the liberty of slightly modifying Mr. Rosenberg's original recipe to make it more healthy by making the cooking sherry optional and replacing the butter or margarine with olive oil.
Classifried Onion Rings
1 or 2 Large onions
Baking Mix (Bisquick)
Peanut Oil
To prepare:
Slice the onions into rings and dip them into the batter (follow box directions to prepare). Fry them in approximately inch of peanut oil until golden brown. Remove to a paper towel lined plate to drain and serve hot.
Lets not forget breakfast
One meal that Mr. Rosenberg seemingly left out of his book was breakfast the most important meal of the day. Having been a bachelor up until about two and a half years ago, here are some ideas for breakfast that I learned that are both filling and won't strain the budget.
"Dirty" Eggs
I named this dish "Dirty" Eggs because you scramble the eggs into the drippings (and bits of meat) that remain after cooking bacon or sausage. This gives the finished product a dingy or slightly dirty appearance.
Breakfast meat such as sausage or bacon
2 Large eggs
Pam cooking spray
1 Teaspoon of milk
Salt and Pepper to taste (optional)
To prepare:
Coat the aforementioned iron skillet with Pam and cook the breakfast meat until done. While the meat is cooking, in a small bowl, crack the two (2) eggs and add the milk, salt and pepper. Stir. Once the meat is done, remove it to a paper towel lined plate and cover to keep warm. Prepare the eggs by adding to the pan drippings and cooking over medium heat. To allow for complete doneness, stir uncooked eggs toward the center during the cooking process. Serves one.
(Almost) homemade oatmeal
Another wholesome (and inexpensive) breakfast dish that will fit into any student's cooking budget is oatmeal. Before you turn your nose up and say "yuck," I'm not talking about the thick and sometimes tasteless oatmeal you might remember as a kid. . .but a warm, satisfying dish flavored with fresh fruit, brown sugar, cinnamon or maple syrup.
Cup quick oats
1 Cup water or milk
Dash of salt
To prepare:
Bring water (or milk) and salt to a boil. Add quick oats and cook for one (1) minute, stirring occasionally. Cover and remove from heat, serving after two (2) or three (3) minutes. Serves one.
Notes on toppings:
Personally, I like about a teaspoon of brown sugar with a little maple syrup. But you can add whatever you like. . .fresh (or canned) fruit such as bananas, blueberries or peaches. Be creative and enjoy!
Closing thoughts
Earlier in the article, I outlined (with Mr. Rosenberg's help) what every student needs to put a meal on the table. To that list I will add one more thing. . .a microwave oven. They need not be fancy (or expensive) but they can prove invaluable in making a quick meal such as (Almost) homemade oatmeal. My advice is to shop around and find the best deal. . .and don't forget the consignment shops or so-called "thrift shops."
In closing, I leave you with two words. . .bon appetit!