College Cookbook: First Edition Recipes

By: Kaeson Warnes

These recipes are perfect for both on and off campus students! Save money and time by using the same, easy to find ingredients to create both of these tasty dishes. 

Dorm Spring Rolls

Dorm Room Spring Rolls: makes 2 servings.

Prep time: 15 minutes. Cook time: 5 minutes. Total cost: $10 (depending on ingredients used)

For the spring rolls:

• 5 Spring roll wrappers
• Filling of choice (tofu, chicken, shrimp, noodles, etc.)
• 1 cup shredded romaine lettuce
• 1 cup shredded carrot
• ¼ cup chopped cilantro
• 1 tbsp. finely chopped mint
• 1 Mango
• 1 Cucumber
• ¼ cup chopped green onions
• 1 Avocado

For the peanut sauce:

• 1/3 cup peanut butter
• Sriracha or chili sauce (to taste)
• 1 tbsp. brown sugar
• 1 tbsp. soy sauce
• ½ cup warm water

Instructions:

1. Fill a large bowl with warm water. Set down near cutting board to use for preparation.
2. Cut and prepare your desired amount of filling. Note, Julienne cuts will make filling the rolls neater and easier. 
3. Dip spring roll wrapper in water according to package instructions. Fill it with toppings and wrap it like you would a burrito.
4. After preparing your desired amount of spring rolls, set them to the side to make your desired sauce.
5. For the sauce: In a small bowl, combine peanut butter, sriracha, and brown sugar. 
6. Heat water in a kettle or microwave until steaming. Slowly add water to small bowl until sauce has softened, but still holds its shape. 
7. Add sauce and rolls to plate, serve, and enjoy!

Easy Chili Verde Shrimp, Cilantro Rice, and Baked Zucchini

Easy Chili Verde Shrimp, Cilantro Rice, and Baked Zucchini: Makes 3 servings.

Prep time: 10 minutes. Cook time: 20 minutes. Total cost: $12

For the shrimp and rice:

• 1 cup desired rice
• 1 lb. Shrimp peeled and deveined
• 2 tbsp. olive oil
• Kosher salt (to taste)
• Ground black pepper (to taste)
• 1 cup salsa verde
• 2 tbsp. diced shallot (or green onion from previous recipe)
• 2 cloves minced garlic
• ¼ cup chopped cilantro, divided
• Lime wedges

For the zucchini:

• 1 tbsp. olive oil
• Koser salt (to taste)
• Ground black pepper (to taste)
• 1 tbsp. garlic powder

Instructions:

1. Prepare rice according to your desired choice of rice. While rice is cooking, prepare raw ingredients.
2. For the zucchini: preheat oven to 350 degrees. Line a medium baking sheet with foil. While oven preheats, in a small bowl, combine olive oil, zucchini, and seasonings. Spread zucchini across baking sheet and cook for 12-15 minutes, or until lightly browned. Broil for the last 2 minutes, if desired. 
3. While zucchini is baking, heat oil in a large skillet over medium-high heat. Add shallot/green onion to skillet, and cook for approx. 2 minutes, or until beginning to soften. Add garlic to skillet, cooking for an additional minute. 
4. Season shrimp with salt and pepper, then add to skillet. Cook until shrimp is no longer opaque, about 2 minutes per side.
5. Add salsa verde and half of your cilantro to skillet and cook until warmed through. 
6. Before serving, fold remaining cilantro into rice and add lime juice to taste. Top with salsa verde shrimp and serve with a side of zucchini. Enjoy!