There sometimes exists a tension between being full and eating well. At one end of the spectrum are places like Magnus (E. Wilson Street) — a great fresh seafood place that is semi-casual, but has steep prices that are out of a large portion of students’ price range. Another extreme is epitomized by A8 China, whose super cheap and ultra-greasy lunch menu is advertised prominently on University Avenue. This dilemma is not new to college students, and local restaurants throw deals left and right in hopes of enticing hungry kids to spend a bit more in order to get an extra half meal out of a tight budget.
For those with a large appetite or an empty wallet (or both) this week’s gastronomic leap is dedicated to the poor, hungry college student not willing to sacrifice his or her pride to steal a sandwich from Ingraham Deli during peak hours. I’ve decided to develop a short list of easy cooking that can be done at home. All of these recipes require cheap ingredients (even if purchased at Capitol Center Foods) and are designed to produce quality food in quantity.
Now the weather has cleared up and baseball season is back in full swing, grilling can be embraced by tong-wielders and flame fiends alike. There are several delicious and simple things one can make after investing in some charcoal and lighter fluid. A fat pound of ground beef can go a long way in putting an end to nagging hunger. Just one package is all that is needed to make four decently sized hamburgers, and even buns and condiments can still be paid for with less than $10.
Split the ground beef into even quarters, then add bread crumbs (these can come from the scrapings off of toasted bread or bought in containers) and seasonings (meat tenderizer, burger seasoning or steak seasoning). Next, roll the mixtures into balls. Flatten the balls out as much as possible while still maintaining form, and put them on the grill after letting them rest and take shape. Molds are a good idea and can be made simply with greased paper plates or the bottoms of circular Tupperware containers. Grill as you would pre-packaged burgers, but enjoy more heartily.
Buffalo wings are a bit less conventional, but equally, if not even more, cheap. A pack of 12 wings can be purchased for less than $3, and sauce can be procured for about the same (any “Buffalo” style sauce or hot sauce will do). The sauce should be simmered with butter to add texture and flavor and can be tweaked with a variety of spices to taste. The wings themselves should be placed on the grill and crisped up or boiled briefly, and then grilled for a more tender skin texture. The wings should be cooked over medium-hot coals for at least seven minutes on each side. I prefer straight grilling on charcoal, which allows the sauce to complement the smoky flavor from the briquettes, and tone down the acidity from the vinegar in the hot sauce. After the wings have been crisped toss them in a bowl with the sauce. Add ?a bit of celery and dressing (ranch or bleu cheese) on the side to complete the meal.
Starches provide a filling side dish or entr?e for those not skilled with the grill and a filling alternative for those of the vegetarian persuasion. Garlic mashed potatoes are easy to make and flexible in composition. Cut some potatoes into one-inch cubes and boil until they are soft and easily broken (or mashed) by a fork. Drain, and then add milk and butter proportionally to add creaminess and texture while mashing with anything from a legitimate masher to a wooden spoon. This takes a bit of elbow grease, but nobody said you wouldn’t have to earn your meal. Viable seasoning options include crushed red pepper and steak seasoning. If you put garlic, salt and pepper into the water the potatoes are boiling in, you will indoctrinate the tubers in the school of garlic early on. Roasting cloves of garlic in the oven before chopping them and adding them to the mash can also add a lot of flavor.
Moderation should be observed, but they should taste exactly how you like them; that’s the whole point of such a flexible and delicious classic. I like to make mine extra garlic-y and dirty, with lots of skin and small chunks of potatoes in the mix. I have brought this dish to potlucks on numerous occasions, and it’s actually gotten me a date or two.
Anecdotal evidence aside, there are other alternatives to mashing. Baked, twice baked, roasted wedges and (for those with shredders) hash browns are all options that utilize the beauty, the splendor and the inexpensive glory of the potato.
The illustrious tuber has its merits, but there are other starches out there just begging to be eaten by the pound. Pasta is an incredibly easy option for those in need of easy food. I actually started eating spaghetti regularly after seeing Seth Rogen talk about the simple food in “Knocked Up.” A little bit of ground beef or chicken breast and some mozzarella cheese can make your next desperate eating endeavor much more profitable. Frying or baking the chicken in the oven and putting sliced mozzarella on the cutlet can vastly improve a spaghetti dish. Adding about a third to half of a pound of ground beef to some spaghetti sauce can also make the dish heartier, and add some protein to a carbohydrate-rich meal.
All of these suggestions for cheap eating can be obtained for less than $10, and most of them can produce at least one very filling meal. The recipes given here were informal, but for a better idea of proportions, one can consult the oracle that is Google. My suggestion is to compare recipes and experiment a bit. One messed up batch of mashed potatoes is worth it if it leads to a lifetime of having one amazing and preferred recipe. There is a bevy of other super cheap ways to eat well, and I’d be happy to delve into a few more in the coming weeks. Until then, enjoy the full stomach and even fuller wallets.
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Alex Truong is a junior majoring in economics and history and is excited to use his grill. Comments, hating and mash potato-induced date requests can be sent to [email protected].
