Recipes+

Entropy (now Entropy+) got pimped. It is larger, cooler-looking, and has much more food. There are so many more choices, especially if you’re looking for gluten-free, kosher, vegan, or organic items — including a variety of frozen treats. There is also plenty of fresh produce, virtually eliminating the need to go grocery shopping off campus (unless of course you want lower prices). But despite all these changes, the Entropy+ aisles are still filled with the junk food and snacks many Carnegie Mellon students have come to depend on.

Below are some interesting and wacky recipes to try with all the new things you can buy at Entropy+.

Spinach quiche

Crust:
1 stick butter (warmed to room temperature)
1½ cups flour
¼ teaspoon salt
4 tablespoons ice-cold water

Filling:
½ bell pepper
1 package frozen chopped spinach (or comparable amount of fresh)
6 eggs
½ to 1 cup shredded cheese (try different cheeses to find your favorite)
Cream (optional)

Preheat oven to 425°F.

Crust: Mix flour, salt, and butter together in a bowl until well mixed. Add the ice-cold water and then continue mixing, best done with a fork, until well blended. Roll out dough very thin and cut to fit pan. Grease a pan and place the dough on it. Bake crust for eight minutes at 425°F.

Filling: Combine diced bell pepper, spinach, eggs, and cheese. Mix well. Add a splash of heavy cream to make dish more rich.

After baking the crust for eight minutes, fill it to the top with filling. Bake in oven at 425°F for 15 to 20 minutes or until edges of crust are lightly brown. Then impress your friends with the fact you made “quiche.”

Squash pie

1 cup milk
2 eggs
½ cup honey or ¾ cup sugar
1 teaspoon cinnamon
2 cups cooked yellow squash
1 unbaked pie shell (follow crust above)
2 tablespoons oil

Preheat oven to 400°F. Cut the yellow squash into cubes. Cook it in a skillet in small amount of water or oil until tender.

Put it into the blender with milk, eggs, cinnamon, nutmeg, and honey. Blend until smooth and then place into pie crust.

Bake for 10 minutes, then lower the temperature to 350°F for 35 more minutes.

Carrot soup (serves four)

5 sliced carrots
1 sliced onion
6 cups soup stock (you can buy or make soup stock or substitute a canned soup like mushroom)
2 tablespoons olive oil
Parsley
Bay leaves
Salt, pepper

Heat olive oil in skillet and then add the onions and carrots. Sauté until soft (approximately 15 minutes — the onions should change from white to clear).

Add salt, pepper, soup, and spices and cook a little longer to combine tastes of ingredients. Blend until smooth.

Onion rings

6 medium fresh onions
1 cup plus 2 tablespoons sifted all-purpose flour
½ teaspoon salt
1 egg
1 cup milk or milk
2 tablespoons cooking oil

Cut onions into thick slices and separate them into rings. Beat the egg lightly and combine with the rest of the ingredients, then coat onion rings in the mixture.

Fry in deep hot oil, or pan fry on a skillet with olive oil. When the onions look golden they are done. You can get rid of excess oil by toweling them off. Season with salt and any other spices before serving.

Scrambled eggs

Scrambled eggs are delicious, easy, and cheap. Use eggs, tomatoes, onions, salt and pepper, and the cheese of your choice. Sauté the onions and throw in the tomatoes at the last minute (they cook fast), then pour in your eggs and season to taste.

Ants on a log

This children’s classic needs only three ingredients: celery, peanut butter, and raisins. Wash and cut celery into four-inch pieces. Fill the celery stalks with peanut butter and put raisins on top. Then eat (or play).