No Oven? No Problem: Three easy dorm recipes

A guide to cooking inside your dorm with only a fridge and a microwave

For many Trinity first-years, moving into the dorms means leaving behind home-cooked meals. From microwavable ramen to Mabee Dining Hall, new students have to navigate finding nutritious and delicious meals around campus. Many students turn to dorm cooking as an affordable way to make delicious meals, but with just a microwave and a mini fridge, dorm cooking is an understandably daunting task. The Trinitonian talked with students about their best advice and recipes for cooking in the dorm.

For students with early classes, making it to Mabee for breakfast can be a challenge. Cora Lewis, a sophomore engineering major, is familiar with waking up early for classes and shared her recipe for overnight oats.

Art by Michaela Bosco

Overnight Oats

½ cup old-fashioned rolled oats
½ cup milk (any milk will work)
1-2 teaspoons maple syrup, honey or your preferred sweetener
1 teaspoon chia seeds, optional
Fruit (chopped)
Step one: Combine all ingredients in a bowl before bed and place in the fridge
Step two: Let sit until morning, then stir all ingredients

For students with a sweet tooth, finding ways to make desserts is the perfect way to end a stressful day. Trinity Wagner, a sophomore engineering major, told the Trinitonian how to make a brownie in a mug using just your microwave and a few simple ingredients.

Art by Michaela Bosco

Mug Cake

¼ cup all-purpose flour
¼ cup white sugar
2 tablespoons unsweetened cocoa powder
⅛ teaspoon baking soda
⅛ teaspoon salt
3 tablespoons milk
2 tablespoons canola oil
1 tablespoon water
¼ teaspoon vanilla extract
Step one: Mix flour, sugar, cocoa powder, baking soda and salt in a large microwave-safe mug; stir in milk, canola oil, water and vanilla extract.
Step two: Cook in the microwave for about one minute and 45 seconds.

If students are looking to cook with more than just a microwave and a fridge, there are other options available. Most dorms include kitchens that are available for public use. Furthermore, pots, pans and other basic cooking supplies are available for checkout at the Robert R. Witt Center on lower campus. Madeleine Hesselgesser, a senior biology major, told the Trinitonian about the benefits of using on-campus ovens in order to cook hearty meals like a sheet pan vegetable dish.

Art by Michaela Bosco

Sheet-Pan Vegetable Lettuce Wraps

3 cups cubed butternut squash (1-inch)
3 tablespoons extra virgin olive oil
4 cups broccoli florets
2 red bell peppers, cut into squares
1 large red onion, cut into bite-size chunks
2 teaspoons Italian seasoning or herbs de Provence
1 teaspoon coarse kosher salt
¼ teaspoon black pepper
1 tablespoon of balsamic vinegar
Fresh lettuce (optional)
Step one: Preheat the oven to 425 degrees F.
Step two: Spread the vegetables out on 2 baking sheets, sprinkle with olive oil, pepper, salt and balsamic vinegar. Roast, stirring once or twice, until the vegetables are done
Step three: (optional) Add proteins like cooked chicken or beef and add to a tortilla or lettuce wrap

These simple recipes can be made in a pinch and hopefully help to satisfy the desire for some freshly cooked food.