A few weeks ago, I promised my trippees (what up, C782?) that I would cook them all dinner. In my head, I had some pretty extravagant plans perhaps a wild mushroom risotto? Or maybe a polenta encrusted chicken? Nothing was too good for my trippees. Quickly realizing, however, that I did not have the will to walk to the Co-op, I soon accepted the reality that I was going to have to resort to Topside. Although DDS is usually my culinary realm of choice, I was somewhat at a loss. I, like most people, view my Topside meal options as a choice between instant carbs (Ramen, Annie's and the like) or what I like to call, sninner (read: snacks for dinner i.e. usually some combination of Chewy bars, Cabot, cheese crisps and Fudge Shoppe cookies). But once I actually went into Topside and began to look around, I started to realize that there is actually a lot you can do with the seemingly limited selection at Topside. So this week, I've put together some recipes for appetizers, entrees and desserts that can be made exclusively with Topside ingredients. Whether you need a break from FoCo for dinner or want to impress that girl in your Econ class with skills beyond your ability to calculate differential equations, give these recipes a try. My only piece of advice: Get your shopping done on Thursday or Friday. No one wants to be that hapless soul wandering through the Topside food graveyard on a Wednesday night.
Appetizers
Easy: Cran-Turkey CrackersIngredients:Deli TurkeyAny kind of cracker (I recommend Wheatsworth, Ritz or Wheat Thins)Cream cheeseCraisins
Spread cream cheese on each cracker, and top with a few pieces of turkey and Craisins.
Medium: Four-Layer Bean DipIngredients:Black beansSalsaCream cheeseCabot cheddar cheese Tortilla chips
Spread black beans on the bottom of a microwavable dish. Spread cream cheese on top of black beans. Top generously with salsa and sprinkle with cheese. Microwave until cheese melts. Serve with tortilla chips.
Hard: Apple-Cranberry ChutneyIngredients:1 can of pears cup of brown sugarA few handfuls of Craisins1 teaspoon of orange juice1 teaspoon of cinnamonA pinch of salt (plus more, to taste)A pinch of red pepper flakes Crackers/bread (any kind)(Optional) Allouette cheese (it's next to the Cabot in the fridge)
Drain pears and set aside. Combine the brown sugar, craisins, orange juice, cinnamon, red pepper and salt in a large pan over medium heat. Wait until the sugar dissolves and add the pears. Cook for 10 minutes, or until the pears are very soft. Add the cranberries, and then cook for about seven or eight more minutes. Serve over crackers or toasted pieces of bread with a spoonful of herbed cheese.
Entrees
Easy: Mini Pepperoni PizzasIngredients:Pepperidge Farm Deli Flats (in the bread area)Smoked pepperoniCheese (Cabot cheddar or provolone work fine)Tomato Sauce
Spread tomato sauce on one half of a deli flat. Top with sliced cheese and smoked pepperoni. Either microwave on high until cheese melts or, for crispy crust, bake at 400 degrees for five to eight minutes.
Easy: Mediterranean Couscous
**Credit to Laurel Stutsman for this recipe!
Ingredients:1 package of garlic and herb couscous cup sliced almonds cup Craisins1 tsp each of salt and pepper (plus more to taste)(optional) cup each of edamame and feta from Collis salad bar
Make couscous accord to box. Mix in craisins, sliced almonds, salt and pepper. If you feel like venturing up to the Collis salad bar, it tastes great topped with feta and edamame.
Medium: Thai Peanut NoodlesIngredients:1 package ramen (any kind, you'll only need the noodles) 3 tbsp unsalted peanut butter2 tbsp soy sauce(optional) unsalted peanuts 1 tbsp vegetable or olive oil
Cook ramen noodles according to packet (do not add flavor mix). Heat oil in a pan, and toss in cooked noodles. Add peanut butter and soy sauce and saut until everything is fully mixed and noodles are coated with peanut sauce. Top with crushed peanuts if desired.
Hard: Honey-Mustard Glazed FranksIngredients:1 package franks2 tbsp vegetable oil2-3 tablespoons honey2-3 tablespoons dijon mustardA few slices of bread (any kind)
Sautee the franks in vegetable oil in a pan until cooked through and brown on the outside. In a separate bowl, blend the honey and mustard, and pour on top of franks while they are cooking in the pan. Remove the franks, and saut the bread in the same oil until it browns on both sides. Put the frank in the piece of bread like a hot dog, and top with ketchup and more mustard to taste.
Desserts
Easy: Rice Krispies Brownies
**Credit goes to Chana Gray for this recipe!
IngredientsBrownie MixRice Krispies Treats(Optional) Marshmallow fluff
Make brownie mix according to directions on box. Cut Rice Krispies Treats into smaller pieces. Once brownies have cooled, cut them in half and put Rice Krispies Treat pieces in between. If you want, put a thin layer of marshmallow fluff between the brownies and Rice Krispies Treat pieces.
Easy: ChipwichesIngredientsVanilla ice creamPepperidge Farm Soft-baked dark chocolate or snickerdoodle cookiesNutellaMicrowave cookies for about two minutes. Spread Nutella on one side of cookie. Spoon ice cream on the other cookie. Press together like a sandwich.
Easy: Dump Cake1 package yellow cake mix1 stick of butter2-3 containers of applesauce 1 can of pears - cup unsalted nuts (pecans, walnuts, or almonds work best)
Melt butter in microwave. Dumped canned fruit and applesauce into baking dish and mix. Sprinkle cake mix on top of fruit mixture. Sprinkle nuts on top and pour butter on top of the entire mix. Bake for 45 minutes to an hour at 350 degrees, or until crispy and brown at the top.
Medium: Oreo PieIngredients stick of butter pack of Oreo cookies 1 package instant vanilla pudding cup whipped cream
Melt butter in microwave. Put cookies in a Ziploc bag and use the whipped cream can to crush them into very small bits. In a separate bowl, make vanilla pudding and mix in with about a half cup of whipped cream. Put Oreos in pan, add melted butter and incorporate with hands. Top with pudding/whipped cream mix. Stick in the fridge and let stand for three to four hours.
Hard: Cream cheese stuffed pearsIngredients1 can pear halves1 package cream cheese2 teaspoons granulated sugarHershey's chocolate syrupRaspberry jam
Combine cream cheese and sugar in a bowl. Take one pear halve and put cream cheese mixture in the center, then press another pear halve on top. Put pears in the fridge for 15 minutes. Heat up some chocolate syrup in a small pot and add an almost equal amount of raspberry jam. Wait until it liquefies into a smooth sauce, and then drizzle on top of pears.
