3 Basic Recipes Every Student Needs To Know

by Madeleine Brown

“Students cannot live on dried noodles alone.” Or something like that, right?

However, unless you’re enrolled in a culinary arts program, you needn’t move into your kitchen. Stick to basic recipes, building in complexity only as time and motivation allow. Often when stressed, I’ll gravitate towards a dripping fried egg sandwich any day over some finicky sous-vide chicken nonsense. When lacking sleep and overwhelmed with deadlines, don’t make rash decisions and don’t prepare a three-course meal. Even if cooking serves as a form of relaxation, basic recipes still require enough cooking to calm you, but not so much as to set you over the edge. Nestle my favourite basic recipes in your brain next to the secret campus shortcuts and life-saving pre-order apps. You’ll have all three to thank come convocation.

Fried Egg Sandwich

Breakfast - sandwich with fried egg

1 whole wheat roll, if desired, toasted

dollop of peanut or other nut- or seed-based spread

squirt of Sriracha

2 eggs

salt and pepper, to taste

fresh coriander, if desired, chopped and to taste

  1. Slice roll in half and spread nut-based spread—say “spread” one more time, why don’t you?—and Sriracha on bottom half.
  2. Preheat a frying pan (if necessary with a splash of vegetable oil) over medium heat.
  3. Crack eggs into pan and allow to cook until whites turn opaque.
  4. Flip eggs and cook thirty seconds more or longer depending on how runny you prefer your yolks.
  5. Gently slide eggs into roll and season with salt, pepper and, if you’re a fan, coriander.

Anyway Dip and Pita Chips

homemade pita chips with dipping sauce

2 cloves of garlic, grated

1 can beans or legumes (i.e. kidney, white, red, chickpeas, lentils, etc.)

1 tbsp tahini or other nut- or seed-based spread

1 tsp lemon juice

salt and pepper, to taste

1 tsp cumin, paprika, both or other spice of choice

olive oil

2 whole wheat pitas, quartered

  1. Preheat oven to 400 F.
  2. Combine first six ingredients in a food processor or high-rimmed bowl. Blitz, using a handheld blender in the latter case, pouring in olive oil until smooth and desired texture is reached.
  3. Toss pitas onto a baking sheet and bake until crispy and browned, approximately six minutes.
  4. Serve pitas alongside dip.

Baked Potato with Greek Yogurt, Chives and Bacon

Baked Potato

1 potato, sweet or russet

olive oil

salt and pepper, to taste

2 strips bacon, variety or substitute of choice

dollop of Greek yogurt

fresh chives, chopped and to taste

fresh ground pepper, to taste

  1. Preheat oven to 425 F. (Yes, you can cook potatoes in the microwave. I do not.)
  2. Prick potato with fork and rub with olive oil, salt and pepper. Place in the oven on a baking sheet or on rack and bake for 45 to 60 minutes or until fork easily pierces skin.
  3. Meanwhile preheat a frying pan over medium heat. Fry bacon on each side until cooked through and desired level of crispness is reached. Let cool on a plate covered in paper towels and dice into small pieces.
  4. Slit potato halfway down the middle. Fill with Greek yogurt and garnish with bacon, chives and pepper.