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This is not just any salad — it’s an orange glazed chicken salad.
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Congratulations, Class of 2011! You’ve made it through four years in TFP; a countless number of late-night p-sets, excruciating examinations, sessions of procrastination filled with AngryBirds and Facebook stalking, too many gallons of caffeine to count, and a vast canvas of memories too large to comprehend. In between those episodes of work and fun, there were Ramen noodles, Lean Cuisine boxes, Domino’s Pizza with the infamous cheesy bread, and stashes of free food that were collected from random locations on campus (but who cares, right? It’s free food!). But now, you’re at the end of your time at MIT. As you enter the “real world,” it may be necessary to start cooking. If the thought of holding a spatula makes you hyperventilate, take a few deep breaths — The Tech has you covered. Below are a few easy recipes that will make you look like a culinary genius while also ensuring that the fire alarm doesn’t get tripped off every time you get near a stove.

Orange Glazed Chicken Salad

Have a craving for Chipotle but just don’t have the energy to make the trip out? Here’s a recipe that is both healthy and delicious. Easy to make, this salad can be made vegetarian by taking out the chicken and using tofu. Dive in and enjoy this refreshing and crunchy dish.

Ingredients:

Head of romaine

Chicken breast (1/2 per person)

Olive oil

1 orange

3 tablespoons brown sugar

2 tablespoons butter

1 avocado

1 tomato

1/4 cup jack cheese

1/4 cup cheddar cheese

Directions:

Put a small amount of olive oil in skillet and heat to medium-high. Cut chicken into bite size pieces and put into pan. After chicken is almost finished cooking, add butter, brown sugar, and the juice from one orange and stir. The sauce will start to caramelize (be patient) and coat the chicken. Put chicken on top of salad (mix romaine lettuce, tomatoes, cheddar cheese, jack cheese, avocado, etc.) and serve with your favorite dressing. (Recipe from Open Source Food user chicky7017.)

Greek Bruschetta

Opa! Finally, an easy-to-make Greek dish that will leave your stomach satiated and mouth watering for more. With a strong tomato and olive base, you will be transported to the iridescent beaches and rich culture of Greece. Slip in a DVD of My Big Fat Greek Wedding, get into a comfortable pair of PJs (or wear a toga if you so choose), and be prepared for a night of all-out Greek entertainment!

Ingredients:

Handful of grape tomatoes, diced

Handful of kalamata olives, diced

1 tablespoon toasted pine nuts

1 tablespoon fresh parsley, chopped

2 tablespoon feta cheese

Dash of oregano

Sea salt and freshly cracked pepper, to taste

French baguette, sliced

1 clove of garlic

Directions:

Preheat the oven to 350°F. Combine the tomatoes, kalamata olives, pine nuts, parsley, feta cheese, oregano, sea salt, and freshly cracked pepper to taste. Mix the ingredients until well combined. Place the baguette slices on a baking sheet and place in the oven. Bake for 3–4 minutes until slightly crisp. Remove the bread from the oven and rub the garlic clove over each slice. Top with the tomato mixture and eat immediately. (Used with permission from Pam Nelson from For the Love of Cooking.)

Simple Chocolate and Strawberry Cake Recipe

I am a big fan of chocolate and an even bigger fan of strawberries. This easy recipe will make you look like a culinary master in front of your friends while also ensuring that a lot of extra energy doesn’t need to be expended. Just be sure not to eat all of the finished product before your guests arrive!

Ingredients:

3/4 cup margarine

2/3 cup sugar

3 eggs

1 and 1/2 cups self-rising flour

1 and 1/2 tablespoons cocoa powder

Topping:

1 and 1/2 cups icing sugar

1/3 cup butter or margarine

1 teaspoon vanilla essence

Strawberries

Directions:

Preheat your oven to 350°F. Cream together the margarine and the sugar. Beat and then add the eggs. Sift the flour and cocoa powder together and then add it to the mixture. Pour into a baking tin and bake for 25 minutes. Leave to cool, and then mix together the topping ingredients. Spread thickly over the cake and then decorate with strawberries. (Recipe from Open Source Food user Vanity.)