College Park Marriott Hotel & Conference Center's Academia-Inspired Gastropub, The Common, Offers Easy-Prep Meal Ideas for Students Going Back to School
HYATTSVILLE, MD--(Marketwired - Sep 4, 2014) - A new academic year brings a fresh challenge for some college students -- cooking on their own for the first time. But making great meals with limited kitchen experience and resources can be delicious, thanks to easy-prep meal ideas from the culinary team at The Common, an academia-inspired gastropub restaurant in College Park, MD.
A popular eatery for educators, students and visiting family and alumni, The Common restaurant and bar at College Park Marriott Hotel, in College Park, MD, features locally sourced contemporary American cuisine prepared simply to enhance natural flavors. Executive Sous Chef Dupree Braswell kept that philosphy in mind as he created simple recipes to share with college students.
"Having someone else prepare food for you is great, but for the times when you're on your own, you want something that's fast and filling," Braswell says. "These recipes can be made with basic kitchen tools in a few easy steps."
Microwaveable chicken enchiladas are prepared with just four ingredients and one dish. Using a portable hot plate, students can make enough beef stew to share with friends or save for multiple meals. No-cook easy energy bars are the perfect healthy snack to sustain students during long study sessions. (Recipes follow.)
Great minds gather under the hotel's famed cupola for a dining experience that turns the notion of a traditional pub on its ear and encapsulates the global, social style of millennials. Open for breakfast, lunch and dinner, The Common serves contemporary American cuisine prepared with local and seasonal ingredients, craft beers and artisan spirits amid the modern, urbane décor of its bar, dining room and spacious patio.
About College Park Marriott Hotel and Conference Center
College Park Marriott Hotel and Conference Center boasts 237 relaxing guest rooms, LEED certification and a convenient location at 3501 University Boulevard East in Hyattsville, Md., on the University College campus, adjacent to the University of Maryland and near the U.S. Food and Drug Administration's White Oak campus and metro Washington, D.C. For more information about its signature restaurant, The Common, and dining reservations, visit www.TheCommonCollegePark.com, call 301-985-7300, or connect at www.facebook.com/TheCommonCollegePark and Twitter (@TheCommonCP).
About Marriott Hotels
With 500 hotels and resorts in nearly 60 countries around the world, Marriott Hotels is evolving travel through every aspect of the guest's stay, enabling the next generation to Travel Brilliantly. Boldly transforming itself for mobile and global travelers who blend work and play, Marriott leads the industry with innovations, including the Greatroom Lobby, Future of Meetings and Mobile Guest Services that elevates style & design and technology. All Marriott hotels participate in the award-winning Marriott Rewards frequent travel program that allows members to earn hotel points or airline miles for every dollar spent during each stay. For more information, visit www.MarriottHotels.com. To join the ongoing Marriott conversation, like us on Facebook (Facebook.com/Marriott) and follow us on Twitter (Twitter.com/Marriott, @Marriott).
Microwaveable Chicken Enchiladas
Makes 1 serving
3 6-inch flour tortillas
1 1/2 cups shredded Cheddar cheese and Monterey Jack cheese mix
1 cup enchilada sauce (can or Jar)
6 ounces cooked shredded Chicken
Divide shredded chicken evenly and spread on the three flour tortillas. Take 1/2 cup of shredded Cheddar and Monterey Jack cheese mix and spread it evenly between the tortillas. Fold over and place into a microwaveable plastic container. Pour the enchilada sauce on and around the tortillas to cover 3/4 with the liquid. Cover with the remaining cheese and cook in microwave for 2.5 to 3.5 minutes. Cool and serve.
Makes 4-5 servings
2 tablespoon vegetable oil
1/4 cup chopped onions
1 teaspoon minced garlic
2 pounds cubed chuck roast cut into 1-inch by 1-inch pieces
Salt and pepper to taste
1 quart beef stock
3 Idaho potatoes cut into 4 pieces, large potatoes cut into 6 pieces
3 tablespoons tomato paste
1/4 cup frozen peas
1/4 cup frozen carrots
In a medium-size braising pan over medium-high heat, add the oil and coat the bottom of the pan. Add the onions and garlic and sauté the onions for 1-2 minutes and once the onions turn translucent add the beef and begin to sear. Season beef with salt and pepper and let the beef cook for 2 minutes or until the beef has caramelized on all sides.
At first, add 3/4 of the beef stock and add the potatoes. Make sure that all of the components are covered in the stock and add more stock if needed. Whisk in the tomato paste and reduce the heat to medium and add the peas and carrots and cook for 1.5 to 2 hours while occasionally stirring the pot. If the stock cooks down too fast, add the remaining stock and season to taste and serve.
Easy Energy Bars
Makes 2-3 servings
1 cup walnuts
1/2 cup dried apricots
1/2 cup dried cranberries
1/2 cup dried pitted dates
In a food processor, blend all of the ingredients together. Once blended, take the mixture out and spread evenly onto sheet tray and cut into squares. (Note: Optional ingredients that you may add to it are peanut butter, dried oats, flax seeds, almonds, cashews and raisins.)