There is no better way to start off the morning than with coffee and a fresh, warm donut. But unless you live next door to a Tim Hortons this probably isn’t going to happen. We have a donut recipe that is super simple and tastes even better than any store-bought treat. We opted to make cinnamon-sugar (think Tiny Tom) and chocolate frosted donuts but the topping possibilities are endless.
- 1 can Pillsbury biscuit dough (NOT the flaky kind)
- vegetable oil
For cinnamon-sugar topping:
- 1/4 cup sugar
- 1 teaspoon cinnamon
For chocolate frosting topping
- 1 can chocolate cake icing
- rainbow sprinkles
1. Separate dough into individual biscuits.
2. Using a water bottle cap as a cookie cutter, punch a hole in the middle of the biscuit. (The centres can be fried up also).
3. Fry donuts in a pan filled with two inches of vegetable oil at 350 degrees (this is around medium high heat). Flip when one side has turned golden brown, around 2 minutes.
4. Drain on paper towel lined plate.
5. Whilst still warm either dunk in cinnamon sugar mixture or frost with icing and finish with rainbow sprinkles.
The finale to the Starving Student’s Greek Week is a flavourful rice pilaf. This healthy option can be made even healthier by incorporating more vegetables (such as zucchini) and using brown rice instead of traditional white.
- 2 tbsp extra virgin olive oil
- 1/4 white onion diced
- 1 med carrot diced (or 5 baby carrots diced)
- 1 stalk of celery diced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 1/2 up long grain rice
- 3 cup water or chicken broth
1. Heat oil in a pot. Add onion, carrot and celery. Sautee for a few minutes and then add oregano and thyme.
2. Add rice and brown for 2 minutes.
3. Add water or stock and simmer over medium heat, stirring occasionally until all liquid is absorbed and rice is fluffy (about 20 min).
Greek Week continues with a mouth watering recipe for chicken souvlaki. It tastes so authentic, your friends will be asking what takeout place it was ordered from.
- 4 boneless, skinless chicken breasts cut into 1 inch pieces
- 1/3 cup extra virgin olive oil
- juice of 1 lemon
- 2 cloves of garlic, minced
- 1tbsp dried oregano
- 1 tbsp dried thyme
- wooden skewers soaked in water
1. Combine olive oil, lemon juice, garlic, oregano and thyme in a large Ziploc bag. Add in chicken and massage gently. Refrigerate for a minimum of 3 hours.
2. Skewer chicken and bake on a foil-lined cookie sheet in a 350 degree oven for 20 minutes, flipping halfway through.
Themes weeks are fun and in the bleak cold of winter, there is nothing more enjoyable than curling up with some delicious comfort food. That is the inspiration between the Starving Student’s Greek Week. (It may also have to do with the fact that Ryerson doesn’t have any sororities or fraternities and we feel left out.)
During the week we will be posting all the recipes necessary to create a delicious greek feast that is sure to impress.
We’re starting off with delicious lemon potatoes that are quick to prep and roast slowly in the oven. Students who are culinary challenged will be happy to know that it is nearly impossible to overcook these potatoes.
Let’s get cooking!
- 8 large potatoes peeled and cut into wedges
- 4 cloves garlic minced (the more the better)
- 1/2 cup olive oil
- 1 cup water
- 1 tbsp dried oregano
- 1 lemon
- sea salt
- ground black pepper
1. Preheat oven to 420 F. Spray baking dish liberally with cooking spray.
2. Combine all ingredients in baking dish. Season generously with salt and pepper.
3. Make sure your hands are clean and toss everything together so that the potatoes are evenly coated.
4. Bake for 40 minutes.
5. When a golden-crust has formed, stir potatoes to so that the white underside is revealed. Season lightly again with salt and pepper.
6. If pan looks dry, add another 1/2 cup of water.
7. Bake for another 40 minutes and then sprinkle with oregano.
These Tex-Mex inspired muffins are the perfect breakfast solution for those “just woke up and need to get out the door” mornings. They’re filling, portable and healthy! We suggest baking up a large batch on a weekend and storing them in the freezer for later consumption.
- 1 3/4 cups all purpose flour
- 1/4 cup cornmeal
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp ground pepper
- 1/2 cup shredded Tex- Mex cheese
- 3 tbs chilled butter
- 1 1/4 cups fat free butter milk (we substituted the same amount of milk with 1 tbs of white vinegar mixed in)
- 2 tbs green onion
- 1 tsp minced garlic
- 1 large egg
1. Preheat oven to 375 degrees.
2. Combine first 6 ingredients in a food processor or blender. (Something like a Nutribullet works well here.)
3. Add 5 tbs of cheese and butter. Pulse until mixture resembles coarse crumbs. Spoon mixture into a medium bowl.
4. In a separate bowl, whisk together buttermilk, onion, garlic and egg. Add to flour mixture, stirring until just moist.
5. Spoon mixture into 12 muffin cups coated with cooking spray. Sprinkle with remaining cheese.
6. Bake at 375 degrees for 18 minutes or until a toothpick inserted comes out clean.
We at the Starving Student are all about turning leftovers from the fridge into delicious and easy meals. The Stacked Salad Sandwich does exactly that. It elevates plain, leftover salad into a hearty sandwich designed to fuel a stressed-out, tired and hungry student who may be struggling to last until winter break.
- 2 slices italian bread
- leftover salad (this particular mix is kale from Costco but any leftovers will work)
- 2 slices barbecue chicken
- 1 tomato, sliced
1. Butter bread and toast bread if desired.
2. Place salad on one slice.
3.Top with chicken slices and tomato.
4. Serve with holiday shaped Ritz crackers.
Let us know what food motivates you to get through exams using #starvingstudent.
Keeping with last week’s non-conventional theme, today’s scramble comes in the form of breakfast muffins. These delicious, vegetarian egg muffins are easy to make, can be frozen and are customizable. This version includes mushrooms, peppers and zucchini but the ingredient possibilities are endless! Other classic combinations include adding turkey bacon or hashbrowns.
- 6 eggs
- 1/4 red pepper, diced
- 1 button mushroom, diced
- 1/2 small zucchini, diced
- 1/4 cup shredded cheese (Cheddar works best)
1. Liberally spray muffin tins with non-stick spray.
2. Fill each muffin cup with red pepper, zucchini and mushroom.
3. In a separate bowl, beat eggs. Distribute egg mixture evenly over muffin cups. Top with cheese and salt and pepper to taste.
4. Bake at 375 degrees for 25 minutes or until egg is set.
Share your egg muffin combinations with us, using #starvingstudent on Twitter and Instagram.
From our good buddy Connor Delaney, his favourite sweet tooth treat. He says:
“Just like Mama makes em back home in Stratford. They are a goldmine…literally.”
Total time: 40 minutes
- 1/4 cup (125 mL) granulated sugar
- 1/3 cup (175 mL) butter, softened
- 1 cup (500 mL) all-purpose flour
- 2 eggs
- 3/4 cups (375 mL) granulated sugar
- 1 tbsp (30 mL) finely grated lemon zest
- 1/4 cup (125 mL) lemon juice
- 1/8 cup (60 mL) all purpose flour
- 1/2 tsp (5 mL) baking powder
- 1 tsp (10 mL) icing sugar (decorating)
So there two parts to making this delectable little treat; the crust and the curd.
1. To make the crust, in bowl you beat together the butter and sugar until it is light and fluffy. This is very important, it will form the foundation of the crust.
2. Then, stir in the flour in 2 additions. Press into parchment paper–lined 1 cake pan and bake in 325°F (160°C) oven until golden, 35 to 40 minutes. While the base is cooling, start mixing together your curd.
3. For the curd, rinse out the bowl you just used, and beat eggs with sugar until pale and thickened.
4. Then add the key ingredient, the lemon zest and lemon juice. After combined, stir in the flour and baking powder and pour over the cool base, spreading evenly.
5. Again, bake 325°F (160°C) oven until centre is set but still jiggly around 23 minutes.
6. Let cool on rack and dust with icing sugar to make it look prettier. Cut into squares and then eat them for days. No sharing needed required.
Submit your recipes using the #starvingstudentrecipes hashtag. We want to know what you’re eating.
@TrueFactsByFox recommends this delicious recipe for Mexican atole, a warm beverage perfect for this time of year. It is best served either in the afternoon with cookies or as an apres dinner beverage.
- 1/2 cup masa (corn flour)
- 5 cups water
- 1 tablespoon ground cinnamon
- 5 tablespoons piloncillo, brown sugar cones
- 1 tablespoon vanilla extract
1. Place the masa, water, cinnamon and piloncillo in a blender. Blend until smooth, about 3 minutes.
2. Pour the contents of the blender into a sauce pan and bring the mixture to boil over medium heat, stirring constantly. When the mixture reaches a boil, turn the heat to low and continue to whisk for 5 minutes.
3. Remove the pan from the heat and stir in the vanilla. Pour into mugs and serve hot.
Recipe from: http://m.allrecipes.com/recipe/134083/mexican-atole/
This chickpea salad comes to us again from Neha Soni on Facebook.
She says, “this is a good chickpea salad that is low in fat and high in protein. Perfect for vegetarians or meat lovers looking to switch it up.”
Makes: 2 servings
Preparation Time: 15 minutes
Total Time: 2 hours 15 minutes
- 19 ounces garbanzo beans, drained
- 2 tablespoons red onions, chopped
- 2 cloves garlic, minced
- 1 tomato, chopped
- 1/2 cup parsley, chopped
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
1. In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice, and salt and pepper to taste.
2. Chill for two hours before serving.
3. Taste and adjust seasoning. Serve.
Note: Chilling the salad before serving is just a recommendation and depends on your preference. If made last minute, it will taste perfectly fine without being chilled. However, leftovers should be stored in the fridge.
Submit your recipes using the #starvingstudentrecipes.
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Image from: http://www.stockvault.net/photo/157591/chickpea