Algonquin students top 3 recipes during social distancing
Has physical distancing made you eat more? If your answer is yes, you are not alone!
On the other hand, being at home has also given people time to cook and try out recipes. We have asked our students about their favorite recipe during this time, and have come up with a top three list. Check it out and make your favorite one!
1-Chocolate chip cookies
Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3.Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Source: All Recipes
2- Mushroom Risotto
Ingredients:
8 c. chicken or vegetable broth
1 tbsp. extra-virgin olive oil
1 onion, finely chopped
2 tbsp. butter, divided
2 cloves garlic, minced
1 lb. button mushrooms, sliced
1 bay leaf
4 sprigs thyme, leaves removed
kosher salt
Freshly ground black pepper
2 c. arborio rice
1/2 c. white wine
1 c. freshly grated Parmesan
3/4 c. frozen peas, thawed
2 tbsp. chopped fresh parsley
Directions:
1.In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low.
2.In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until translucent, about 5 minutes. Add 1 tablespoon butter, garlic, mushrooms, bay leaf and thyme. Cook until the mushrooms have softened and are golden, about 4 more minutes, then season with salt and pepper. Remove mixture from the pot.
3.Melt remaining tablespoon butter in the pot and add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed.
4.With a ladle, add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy. (You might not need all the broth.)
5.Add the mushroom mixture back into the rice.
6.Stir in Parmesan and peas then garnish with parsley. Serve warm.
Source: Delish
3-Ramen
Ingredients:
2 large eggs
1 tablespoon olive oil
4 cloves garlic, minced
1 tablespoon freshly grated ginger
4 cups reduced sodium chicken broth
4 ounces shiitake mushrooms
1 tablespoon reduced sodium soy sauce
3 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
3 cups baby spinach
8 slices Narutomaki, optional*
1 carrot, grated
2 tablespoons chopped chives
Directions:
1.Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.
2.Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
3.Whisk in chicken broth, mushrooms, soy sauce and 3 cups water.
4.Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through, about 2-3 minutes.
5.Stir in spinach, Narutomaki, carrot and chives until the spinach begins to wilt, about 2 minutes.
6.Serve immediately, garnished with eggs.
Source: Damn delicious
