Recipes for Medical Students and Residents

Here’s a few more recipes that meet the “pizza rule” (cooking in medical school and residency has to take less time than ordering a pizza).  Here’s the link to my post on cooking for yourself in medical school and residency if you need more info on the “pizza rule”:

Spinach, Feta and Tomato Quiche

This is a really easy recipe that uses phyllo dough (which you buy in the frozen food department) as a crust.  Another alternative is to buy frozen pie crust (I prefer whole wheat). You can skip the sesame seeds, but if you choose to use them, make sure you toast them.  Put them in a hot pan and don’t turn away!  Keep shaking the pan and as soon as you smell the sesame dump them out (about a minute or two).  If you don’t have nutmeg, don’t worry about it.

I really try not to mention anything commercial in this blog, but I have to make an exception for spices.  If you like to cook, or are learning how to cook, spices are key.  I order mine online from a spice company   They are fresher than what you buy in the store and about the same price.  More importantly you can buy little (half) jars which saves money and keeps fresher spices in your cabinet.  When you buy spices, whether online or in the store, write the date on the jar.  You should throw them out after 2 years.

21 Superfast Stir-Fries and Sautes

This site has 21 different recipes for stir fry dinners that take less than 20 minutes to prepare and all look delicious.  Stir-fries and sautes are always easy, and are going to make up a high percentage of your “pizza rule” dinners.  You’ll need a wok or a saute pan – one of the essentials of a student or resident’s kitchen.  Good cookware is a great thing to ask for as a present (and I just added it to the list of things to buy for someone graduating from medical school!)

If you buy a wok, you have to season it before you use it.  This is not hard, but you’ll look like an amateur if you don’t know about it (and one of my rules is that it’s important to look cool).  Seasoning just means getting a thin layer of oil to incorporate into the surface of the wok.  The key is “burning” it on the first time and then keeping it on by not scrubbing the wok.  After you cook in a wok, clean it with soap and water, but don’t scrub it – if it’s shiny you messed up.