College students are always shaking things up. From trends to technology, nothing ever seems to stay the same—except for food. You can’t deny the many college staples collecting dust inside the cupboards of college dorms and student apartments. And why are these the go-to foods for the average college student? They are cheap, delicious—and basically—you can buy them anywhere (even at your nearby gas station). But eating the same thing again and again can bore the palette, so we suggest a few interesting ways you can mix and match these ingredients to make a delicious meal.

Ingredients:
•One ripe banana
•Peanut butter
•Maple Syrup
•Quick oats

Directions:
Step 1: Place slices of banana in a bowl or mug and mash thoroughly using a fork
Step 2: Add 1 tbsp. of creamy peanut butter
Step 3: Add 1 tbsp. of maple syrup (for extra sweetness)
Step 4: Add a ½ cup of quick oats and stir
Step 5: Microwave for 1-2 minutes, stirring every 30 seconds

Note: Peanut butter and banana can get stick at the bottom

Ingredients:
•Block of uncooked ramen
•Ramen packet
•1 tangerine
•Mixed greens
•Fried or grilled chicken strips
•Olive oil & apple vinegar
•Sriracha

Directions:
Step 1: Break ramen block into small pieces and toss in ramen seasoning for an extra kick
Step 2: Add mixed greens to a bowl
Step 3: Piece apart tangerine and add to salad
Step 4: Cook or use leftover fried or grilled chicken strips and add to mixed greens
Step 5: Toss vinaigrette into salad mixture

Vinaigrette Dressing Directions:
Whisk 3 tbsp. of olive oil, 1 tbsp. of apple cider vinegar, salt, and pepper.
Tip: Add 1 tsp. of Sriracha for an extra kick.

Ingredients:
•Block of uncooked ramen
•Can of Homel chili
•Shredded cheddar cheese or Lay’s Mild Queso Dip
•White onion

Directions:
Step 1: Boil Ramen noodles for 3-4 minutes
Step 2: On low, heat chili over stove top in separate pot (mix in cheese dip unless you have shredded cheese)
Step 3: Coarsely chop a white onion
Step 4: Drain excess water from noodles
Step 5: In a bowl, pour chili over noodles, and top with cheese and onions for garnish

Ingredients:
•Package of ramen noodles
•1-2 large eggs
•Can of Original Spam
•Sriracha or red pepper flakes

Directions:
Step 1: Boil Ramen noodles for 3-4 minutes
Step 2: On low, fry one or two eggs in a pan (best when cooked over easy)
Step 3: Cut spam into strips or small cubes, and sauté in pan until slightly brown
Step 4: Stir in ramen seasoning with noodles, then add fried egg(s) and spam
Step 5: Top with red pepper flakes or Sriracha

Tip: Add a Kraft single slice to add thickness to the noodle dish.

Ingredients:
•Kraft or Velveeta Mac & Cheese (milk & butter if needed)
•1 can of tuna in water
•1 can of peas
•Bag of regular potato chips

Directions:
Step 1: Boil noodles for 7-8 minutes
Step 2: Once noodles are cooked, add cheese mixture, tuna, and peas
Step 3: Crunch up potato chips and spread over the top

Tip: You can also put the prepared tuna casserole in a glassware dish and bake 10-15 minutes for an added crust underneath the noodles.

For out-of-towners, settling into Seattle can be quite overwhelming. You are excited to meet new peeps and see new sights. For new students in the city, some of the best experiences involve traveling to local spots that don’t consist of Pike Place Market and the Space Needle (although, both are pretty cool). With a little research from local Seattle sites, we were able to scrounge up some interesting places for your weekend travels. Check it out below!

1.Fremont Troll – The Troll is a public sculpture in the Freemont neighborhood, underneath the Aurora Bridge, created by four local artists to resemble a huge fairytale monster. Visitors to the statue are encouraged to climb about him, take photos, and generally enjoy the presence of a giant troll. Every Halloween, local artists put on a festival called Trollaween, consisting of art installations, fire puppets and performance art, free for the public to enjoy.

2.U District Farmers Market –The out-of-town crowds can have Pike Place. If you live in the U District, especially residents of Identity’s apartments near UW, we want you to check out the U District Farmers Market, especially because this particular local market runs year round. Just head over to University Way NE (between 50th & 52nd) and purchase some delicious produce from the friendly vendors! It’s only open on Saturdays.

3.Paseo – Got a hankering for Caribbean? We recommend Paseo Caribbean restaurant. It’s low-key counter service that the locals love. The first thing you need to order is the Caribbean roast sandwich!

4.Madison Park – We won’t lie—it rains here, a lot, but it’s not as bad as non-locals think. We do get sunlight and always appreciate it by doing something fun outdoors. So when you do finally see that glowing ball in the sky, grab your friends, pack your swimsuit, and drive to Madison Park in Capitol Hill. There you will find a ton of greenery, swimming beach, local shops, and quaint restaurants.

5. Mount Si – Over 100,000 people hike this mountain each year, making it one of the most popular trails in Seattle for locals and tourists. It’s a moderate level hike that’s said to be enjoyed by regular climbers and novices. Besides the 8-mile exercise (roundtrip), this mountain provides great views, especially when you reach the Snag Flat—an area of old-growth trees. While you are in Seattle, make sure to check this off your list.

6.Kinokuniya Books—Kinokuniya is a chain of Japanese bookstores located in the U.S. and Asia-Pacific region. However, this is no Barnes and Noble. With only 9 stores operate in the U.S., one of them being in Seattle, it’s a unique opportunity to experience the literature, art, and culture of Japan. If that doesn’t sound exciting, we still recommend purchasing the awesome Japanese stationary and add it to your school supplies.

7.Puzzle Break – “Hey, I know something fun we can do this weekend! Get trapped in a room together!” This may not sound entertaining, unless you live in Seattle and know what Puzzle Break is. For many locals, this attraction is well-known, but probably not the first thing you will see on a traditional list of things to do in Seattle. Get a group of classmates or roommates together and head over to Puzzle Break—located on 10th Ave. in the Capitol Hill neighborhood—and see if you have what it takes to outsmart the room, figure out the puzzle pieces, and retrieve the key to freedom!

Got some suggestions for closer hangout spots for residents living in U District apartments? Share it with us! Until then, keep your eyes open for local hotspots and offbeat things to do. Happy hunting!

It’s hard being a student. Balancing classes, internships, jobs, and social obligations – who has time to cook? But that doesn’t mean that dinnertime should consist of ramen noodles on repeat (even though we do love ramen).

If you’re in a studio apartment with limited access to a glamorous kitchen, or if you’re simply looking to get some use out of your mom’s hand-me-down hotplate, here are 10 amazing and easy college dinners that won’t send you scurrying all over the kitchen.

Recipe 1: Spring Vegetable Sauté
Who doesn’t love a meal of crisp, delicious vegetables? (recipe link)
Serving Size: Serves 4

Ingredients:
2 tablespoons extra virgin olive oil
3 shallots, cut crosswise into thin slices
1/2 pound sugar snap peas
1 pound asparagus
1 15-ounce can lima beans, drained of juices
1 15-ounce can fresh corn kernels, drained of juices
1 teaspoon lemon juice
1/2 teaspoon minced lemon zest
1 teaspoon salt
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Instructions:
Wash and dry the asparagus.
Using a vegetable peeler, shave the skin off of the bottom half of each stalk.
Cut the asparagus diagonally into slices roughly 1/2-inch wide.
Wash the sugar snap peas. Trim and remove strings.
Heat 1 tablespoon of olive oil in a skillet on medium high heat.
Sauté the shallots until they are tender. Remove the shallots.
Turn the heat to high. Add the snap peas along with 1/2 teaspoon of salt and sauté until tender.
Return the shallots to the skillet and add the remaining 1 tablespoon of olive oil with the asparagus and 1/2 teaspoon of salt.
Sauté until the asparagus is tender.
Add the corn and lima beans and stir for 1 to 2 minutes.
Add lemon zest and lemon juice. Stir to thoroughly heat.

Recipe 2: Stovetop Chicken Parmesan Pasta
Despite all previous reports Chicken Parm CAN be made on a hot plate! via Creative Kitchen
Serving Size: Serves 4

Ingredients:
1 lb boneless, skinless chicken breast
Italian seasoned bread crumbs to coat
1 whisked egg
Favorite spaghetti sauce
Pasta of choice
4 to 6 oz. Fresh Mozzarella Cheese

Instructions:
Prep water for pasta, bring to a boil & turn on low.
Cut chicken into 1-inch cubes.
Dip cubes into egg, and then put in ziploc bag with bread crumbs and toss to coat.
Heat oil in skillet, and fry up chicken nuggets.
Make spaghetti sauce or heat up sauce of choice.
Make pasta per directions and drain.
Add chicken nuggets and pasta to sauce.
Add fresh mozzarella and stir around till melted in.

Recipe 3: Roasted Veggies and Pasta
A lovely, colorful, easy, college meal. Adapted from Betty Crocker, via Joy In My Kitchen

Ingredients:
1 medium red, yellow
1 orange bell pepper
2 medium zucchini
8 oz. mushrooms
4 oz. shredded mozzarella (or Italian-style) cheese
2 medium tomatoes
2 cups whole wheat pasta (uncooked)
1/2 tsp. basil
1 tsp. Italian seasoning
1 tbs. olive oil

Instructions:
Cut the red, yellow, and orange peppers into 1-inch pieces.
Quarter the zucchini and the mushrooms and dice the tomatoes.
Prepare pasta.
To reduce heat in the kitchen, add the pasta to the water right away. Then, heat to a slow boil and turn off the burner.
Cover and allow the pasta to cook in the cooling water until desired doneness is reached.
Drain.
Heat olive oil over medium heat in a large stir fry pan.
Add veggies and saute until crisp/tender (about 7 minutes).
Season with seasoning.
Add in the tomatoes and saute for an additional minute.
Turn off the burner. Sprinkle shredded cheese over the top.
Cover and allow the cheese to melt.
Serve over the pasta.

Recipe 4: One Pot, Stove Top, Creamy Mac and Cheese

Ingredients:
2 cups large elbow macaroni, uncooked (about 1/2 lb)
2 cups low fat milk (about 16 oz)
1 tablespoon butter, for flavor
1/2 teaspoon mustard powder
1 teaspoon salt
generous dash of nutmeg
1 cup grated cheese**
additional toppings: bacon bits, bread crumbs, chopped parsley, diced tomatoes
black pepper to taste (optional)

Notes on Ingredients:
**if more milk is needed, additional 1/4 cup milk at a time for final cooking.
**Macaroni pasta varies so much! have additional milk on hand, or be ready to increase the heat if your macaroni doesn’t absorb fast enough.
**Choose any one or combination of jack, cheddar, swiss, mozzarella, gouda, parmesan*, asiago*, pecorino*
**Hard cheeses are best combined with a secondary, softer, better melting cheese. Cheese varies in flavor and salt level too!

Instructions:
Place raw elbow macaroni in colander and quickly rinse under water. Let drain.
In medium sauce pan (about 3.5 qt), add milk, raw elbow macaroni, salt, butter, mustard powder and nutmeg.
On medium heat, slowly bring milk/macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer.
This will separate macaroni and keep them from sticking together.
Once mixture comes to a simmer, immediately turn down heat to LOW.
Continue to stir the mixture frequently so that macaroni will cook evenly and absorb milk evenly.
Cook for about 15-20 minutes or until milk has been fully absorbed.
If macaroni is not cooked fully, add a little more milk or water to mixture.
When milk has evaporated, stir in grated cheese of your choice.
Stir the cheese evenly into the macaroni.
Turn off heat. Place lid on top of pan and cover for about 5 minutes.
This rest period will allow macaroni to plump up and absorb any excess milk.
Take a final taste and add additional salt to taste.
Before serving, stir one final time to mix everything together.
Serve immediately.

Recipe 5: Gambas a la Plancha
In English, please? This yummy dish, “Shrimp on the Hotplate” or “Pan-Grilled Shrimp”, came from here.
Ingredients:
3 tablespoons/45 ml olive oil
2 teaspoons/less than 2 g chopped fresh tarragon
1/2 teaspoon/less than 1 g dried crushed red pepper
12 large shrimp (1/2 pound/240 g), peeled and deveined
Salt
1/2 lemon

Instructions:
Combine the oil, tarragon and crushed red pepper in a medium bowl.
Add the shrimp and toss to coat.
Marinate the shrimp at least 30 minutes and up to 4 hours.
Place a medium sauté pan over medium-high heat.
Sprinkle the shrimp with salt.
Add the shrimp to the hot pan and cook for 1 1/2 minutes per side, or just until the shrimp are cooked through.
Squeeze the lemon over the shrimp and toss thoroughly to coat with the lemon juice.
Transfer the shrimp and the pan sauce to small tapas dishes and serve.

Recipe 6: Sweet-and-Sour Pork
Serving Size: serves 2-4

Ingredients:
1 pound lean boneless pork
½ large green or red bell pepper
¼ cup baby carrots
1 green onion, optional
⅓ cup white vinegar
2 tablespoons ketchup
3 tablespoons granulated sugar
⅓ cup, plus 2 tablespoons water
2 tablespoons vegetable oil
1 tablespoon cornstarch

Tips:
**Adding cornstarch and water is a quick way to thicken the sauce.
**Always mix the cornstarch with water in a small bowl first. Never try adding the cornstarch directly to the sauce.

Instructions:
Cut the pork into cubes.
Wash and drain all the vegetables.
Cut the bell pepper into cubes, and cut the baby carrots in half. Dice the green onion, if using.
In a small bowl, combine the vinegar, ketchup, sugar, and ⅓ cup water, and set aside.
Heat the oil in a frying pan on medium to medium-high heat.
When the oil is hot, add the pork cubes and brown.
Drain off the fat from the pan and add the sauce.
Reduce heat to medium-low, cover, and simmer for 45 minutes or until tender.
Combine the cornstarch and 2 tablespoons water in a small bowl.
Increase heat to high and add the cornstarch mixture, stirring to thicken.
Reduce heat to medium and add the green pepper and carrots.
Cover and simmer for 10 minutes or until the vegetables are tender.
Stir in the green onion if using.
Serve hot over rice.

Recipe 7: Hot Wings

http://www.epicurious.com/recipes/food/views/Hot-Wings-368590

Ingredients:
2 tablespoons Scotch Bonnet Hot Sauce
1 tablespoon unsalted butter (room temp)
Kosher salt
Ground black pepper
6 whole chicken wings
1 tablespoon cornstarch
Grapeseed or other neutral oil
1/2 jalapeño, very thinly sliced crosswise

Instructions:
Separate wings and drumettes, remove wing tips.
In a small saucepan, heat the sauce over medium heat until hot.
Whisk in the butter, a little at a time.
Continue whisking until the mixture is emulsified.
Whisk in salt to taste, then reduce the heat to low to keep the sauce warm.
Sprinkle salt and pepper all over the chicken and let stand for 5 minutes to release the moisture on the skin.
Sprinkle the cornstarch all over the chicken and toss until evenly coated.
Fill a large skillet with oil to a depth of 1/2 inch.
Heat over high heat until hot and simmering
**tip: when the oil is ready, a cube of bread dropped into it will turn golden in 15 seconds.
Reduce the heat to medium and add the drumettes first, then the wings in a single layer.
Cook, turning the chicken with tongs, for 4 minutes.
Raise the heat to high.
Cook, turning occasionally, until the chicken is golden brown outside and no longer pink inside, about 4 minutes longer.
Transfer the chicken to a large bowl and add the hot sauce and jalapeño.
Toss until evenly coated. Serve immediately.

Recipe 8: Green Goddess Grilled Cheese Panini
Inspired by the Green Goddess Dressing recipe by Molly Wizenberg in Bon Appétit.

Ingredients:
1 clove garlic, finely chopped, 1 oil-packed anchovy, finely chopped
1 teaspoon lime zest (about 1 lime)
3 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh tarragon, chopped fresh cilantro, & extra-virgin olive oil
1 tablespoon chopped fresh basil, 1 tbs. finely chopped shallot
1/4 teaspoon Dijon mustard
2 ounces cream cheese, cut into smaller cubes
1 cup shredded mozzarella, 1 cup shredded sharp cheddar
8-12 slices sourdough bread

Instructions:
Add garlic and anchovies to a mini-prep food processor and pulse for a few seconds until finely chopped, almost like a paste.
**if you don’t have a food processor, you can always just chop the ingredients really well with a knife on a cutting board.
Add in the lime zest, parsley, tarragon, cilantro, basil, shallot, mustard and cream cheese and pulse again until well blended.
Transfer to a medium-sized bowl and stir in the mozzarella and cheddar cheeses.
Preheat the panini grill to medium-high heat.
For each sandwich, spread a generous amount of the cheese mixture onto one slice of bread.
Close the sandwich with a second slice of bread. Brush a little olive oil on top.
Grill for 5 to 6 minutes until the cheese is melted and oozy and bread is toasted.
Serve immediately and enjoy!

Recipe 9: Roasted Vegetable Soup
That’s right – you can make soup on a hot plate. As long as you have a blender. For more info, visit this recipe link.
Serving Size: Serves 4 to 6

Ingredients:
2 pounds cooked root vegetables (roasted, steamed, or boiled)
4 cups beef broth
1/2 teaspoon dried thyme
2 cups half-and-half
1/2 teaspoon Cajun seasoning
salt and freshly ground pepper to taste (optional)
1 tablespoon grated or minced fresh lemon zest
1/4 cup chopped pecans, optional

Instructions:
Bring the vegetables, broth and thyme to a boil in a large saucepan.
Reduce heat to medium-low and simmer, uncovered, for 20 minutes.
Remove from heat; set aside to cool for at least 10 minutes.
Transfer the vegetable mixture to a food processor or blender and puree.
Return to the saucepan over medium-low heat.
Add the half-and-half and Cajun seasoning and cook, stirring frequently, just until warmed through.
Taste, and if desired, season with salt and pepper.
Sprinkle with lemon zest (and pecans, if using) just before serving.

Recipe 10: Mexican Steak Salad
Add a little zest to your life tonight! This mexican dish is a fun spin on salad, provides your protein, and satisfies your craving for savory! Check out the recipe here.

Serving Size: 6-8 servings

Ingredients:
15 oz. can kidney beans, rinsed and drained
10 oz. pkg. mixed salad greens
1 avocado, peeled and chopped
5 plum tomatoes, chopped
2 cups shredded Cheddar cheese
1 cup salsa
1 lb. boneless sirloin steak
1 cup French salad dressing
2 cups crushed tortilla chips

Instructions:
In large bowl combine beans, salad greens, avocado, tomatoes, and cheese and toss.
Add salsa and toss to combine.
Brush steak with 2 Tbsp. french salad dressing.
Grill steak on two sided dual contact grill for 5-8 minutes until medium doneness.
Remove steak from grill, cover and let sit for 5 minutes.
Slice against the grain into 1/4″ thick slices and place on salad.
Drizzle with french dressing and top with tortilla chips.
Serve immediately.

Whether you want to plan a three-day camping trip or just need to get away for a Sunday afternoon, here are five destinations within driving distance of Seattle if you are looking for an escape.

1. Olympic National Park – 80-100 Miles, Depending on the Entrance

Surrounded by 922,000 acres of canyons, lush rainforests, mountains, and the Pacific coastline, Olympic National Park is one of Washington’s most iconic natural attractions. Scenery in the area ranges from remote, uninterrupted beaches along adjacent forests with age-old trees, as well as snowcapped mountains topped with massive glaciers. Because the park sits on an isolated peninsula, it features many native plants and animals that are unique to the area. Due to the vast and dynamic scenery, those planning a trip may want to designate a full weekend to exploring all the park has to offer. Activities in the area range from camping, hiking, and fishing, to skiing and snowboarding in the winter.

2. Snoqualmie Falls – 29 Miles East, 45 Minute Drive

The waterfall on the Snoqualmie River between Fall City and Snoqualmie hosts 1.5 million visitors every year, making it one of Washington’s most popular scenic destinations. The famous 270 foot waterfall creates a dense misty spray in the river below and is surrounded by incredible scenery from all viewing angles. For the Snoqualmie Tribe, who have lived in the area for centuries, the falls are a site of great spiritual importance, who have fought for years to preserve the area’s natural beauty. For those of you with Netflix accounts, you may recognize the falls and the nearby Salish Lodge & Spa from the television series Twin Peaks.
Around the falls you will find a two-acre park, hiking trails, observation deck, and a gift shop. Open from dawn until dusk, admission and parking is free, and pets are welcome.

3. Mount Rainier – Via Highway 706, 99 Miles, 2 ½ Hour Drive

At 14,411 feet, Mount Rainier is the highest mountain in the state of Washington and one of the state’s most spectacular landmarks. Depending on which entrance you choose, it will take you between 2 to 3 hours from downtown Seattle to reach parks surrounding Mount Rainier. You might not be able to tell by its natural beauty, but Mt. Rainier is considered one of the most dangerous active volcanos in the world. Volcano evacuation routes line the many trails surrounding the mountain, and although the area has not seen an eruption since 1894, seismic activity is frequent, with up to five earthquakes recorded monthly near the summit.
Folks from Washington know that the area has its share of cloudy days throughout the year, to put it mildly. When planning a visit to Mount Rainier, be sure to check the weather to hopefully avoid an overcast day.

4. Whidbey Island – 30 Miles, 1 ½ Hour Drive

Whidbey Island is one of the most striking and well-preserved natural areas outside of Seattle. The island features miles of beaches, trails, little towns, and historic destinations. Just 20 miles north on the island you’ll find Coupeville – the second-oldest town in the state – home to the nation’s oldest and largest mussel farm. On the northern most point of the island there is Deception Pass, a strait separating Whidbey Island from Fidalgo island. Here you’ll find campgrounds, several hiking trails, beaches, and tidepools. The Deception Pass Bridge is considered one of the most widely photographed bits of scenery in the state of Washington and the park surrounding the area hosts 2 million visitors every year.
Whidbey Island contains Ebery’s Landing National Historical Reserve, the first national historic reserve created in the U.S., preserving the rural history of the island. As a result, the area remains an incredibly beautiful place to visit with a distinct effort made over the years to protect rare plants and natural landscapes. For fresh mussels and beautiful scenery, head about 30 miles north to the town of Mukilteo and take a short ferry ride over to Whidbey Island.

5. Bainbridge Island and the Bloedel Reserve – 10 Miles, 35 Minute Ferry Ride

Bainbridge Island – located just west of Seattle – is known for its outstanding beauty and views of the Pacific ocean. The Washington State Ferry trip over to Bainbridge Island lasts about 35 minutes and offers some of the best views of Seattle’s skyline across Elliott bay.
The Bloedel Reserve comprises approximately 150 acres on Bainbridge Island, consisting of a combination of natural woodlands and beautifully landscaped gardens, including a Japanese Garden, reflection pools, and miles of hiking trails. There is also a recently-opened Bainbridge Island Art Museum, showcasing contemporary local visual artists and sculptors.

Did we miss any of your favorite weekend get-aways? Let us know in the comments! Happy hiking!

Check back for our blog, coming soon!