Rice Cooker: Onion Soup

Do you have some stale bread? Don't throw it away! Here's a quick fix for your issue. Many of you know it's hard being a college student, we have to go to class and party and also try to feed ourselves.
Well I don't know about you, but it's been getting  cold out lately and I'm craving some soup. In a little bit i'm going to teach you how to make some french onion soup. It might not be as great as the ones sold in store or made at home, but it's really not bad if you ask me. Here's a cheap and quick fix.

What you'll need for this recipe:
1 rice cooker
some bread(fresh or stale)(if you don't have bread but have some plain croutons that's fine to)
some mozzarella cheese(stick or bag is fine)
1 small onion(not red)
1/2 tbs. butter
1 can of Campbell's onion soup
3/4 can of water
1 small bottle of cooking wine(optional)
salt and pepper(Optional)

Prepare:
Press cook on the rice cooker and wait a bit till it starts to heat up. While waiting prepare the onion by peeling and dicing it. Once you're done dicing the rice cooker should be ready. Now add about 2 tbsp of water and the onions then stir to sweat out the onions. Make sure they don't burn, cook till then are transparent. Once onions are cooked add butter and stir. Then slowly pour in the can of onion soup and 3/4 can of water. Stir. Add salt and pepper to taste(optional). Now wait a minute or two till the flavors start to mix and keep warm till serving.

Serving Options:
1.Add a piece of bread on the bottom of the dish then add soup and top off with cheese

2.Add soup to the dish then top off with bread then cheese

3.Add soup to the dish then top off with croutons and cheese

Hope you enjoyed this recipe, until another blog.

P.s. sorry but no toasted cheese in this recipe :[ downside of not having a kitchen, but if you do then pop it in the oven for 2-5mins for the cheese to melt and get that beautiful color and texture. Make sure you use serving option 2 so the cheese does not become lumpy and sink to the bottom.

Viv xoxo

Fancy me some Mac 'n Cheese

Remember those good ol' days when we use to come home to the delicious smell of mac n' cheese?
Well ok, maybe not...I know I didn't, mac n' cheese is not my thing. But over the years I've learned to appreciate it, I just can't stand the taste of instant mac n' cheese. So here's a lil recipe of some fresh home made mac n' cheese.

What you'll need:
1 box of pasta(8-10oz.)(pick whatever type you like: farfelle, linguini, pinwheel, screw,elbow, shells etc.)
1 bag of shredded cheese( mix or just cheddar, I want it to be a bit more rich so I'll use mix)
1 rice cooker
1 tbsp. of butter
1-2 tbsp. flour(depending on how thick you want the sauce to be. I'll use 1tbsp since I want it to be a bit runny) 
1 1/2 c. of milk
1-2 slice of bacon(dice/shred it)
1 tsp. of salt
1 tsp. garlic powder
1 tsp. onion powder

Prepare(pasta):
In the rice cooker fill up with water, but leave 2-2 1/2 inch of space. Press cook and let water boil then add the pasta in. Cook pasta for 8-12 minutes and check if pasta is done. Once the pasta is done transfer to a container and set aside. 

Prepare:
Press cook and add about a tbsp. of water then add bacon to cook. Once the bacon is cooked add the pasta. Stir. Add butter and mix well. Add flour and stir. Once the ingredients are incorporated add garlic power, onion powder, salt, and cheese. Mix well till the pasta is evenly coated. Now slowly mix in the milk and let it simmer(keep warm) till it reaches the desired consistency. Taste and make any adjustments and it is ready to serve! 

Tip: slowly add in salt and powders to desired taste

Hope you enjoyed this recipe, until another blog post.

Viv xoxo

Rice Cooker: Gourmet Instant Noodles

So many of you must be familiar or heard of a rice cooker. Many of you might also have it lying around your house, but many of you might not know the awesome use a rice cooker could provide you. Well don't worry I'm here to turn that bland college food into something great,let's get started!

What you'll need for this recipe:

yield: 1 serving

time: 5-10 mins

2-3 1/2 c. Warm-hot water

1 pkg. Choice of instant noodle/ramen

1 Rice cooker

1 bowl

(Optional):

1 can Vienna sausage

1 egg

Prepare(original rice cooker with keep warm/ cook option):

In the rice cooker add the water and close the lid. Than flip the switch so that it is on the cook setting. Wait a minute or two then open the lid to see if it is boiling. Once the water boils add the contents of the package into the rice cooker. Add the can of vienna sausages then close the lid. Wait another minute till the noodle starts to cook. Open the lid and taste if noodle is cooked to the consistency that you like. Once it's done add the eggs and let it cook for another minute. Once it's finished cooking unplug the rice cooker. Now transfer the noodles into a bowl and serve.

Prepare( rice cooker with different settings for different types of rice):

In the rice cooker add the water and close the lid. Then make sure you press the cook button. Wait a minute or two then open the lid to see if it is boiling. Once the water boils add the contents of the package into the rice cooker. Add the can of vienna sausages then close the lid. Wait another minute till the noodle starts to cook. Open the lid and taste if noodle is cooked to the consistency that you like. Once it's done add the eggs and let it cook for another minute. Once it's finished cooking press cancel and unplug the rice cooker. Now transfer the noodles into a bowl and serve.

If you don't like vienna sausage you can also use spam, but it would have to be cut up to cook easier.

I hope you enjoy this post!

Until another blog.

Viv xoxo