Negative 40-degree wind chill. Mounds of snow. Hunks of ice. Whoever is up for a walk out to dinner in this weather definitely has thicker skin than I do. Winter is the time of year when most everyone craves those warm, fatty, carb and calorie-filled entrees. Mac and cheese becomes a staple, ramen noodles are a necessity and you’re on a first name basis with the food deliveryperson.

However, with the extreme weather conditions in Chicago this winter, many restaurants have been cancelling deliveries, and students are finding their cupboards and refrigerators with nothing but a half- full jar of peanut butter and an empty Brita pitcher. As a college student, knowing how to whip up something satisfying and delicious with the little groceries you have left can seem intimidating and almost impossible. DePaul University senior Liz Corrigan is one that fears the stove top and has mastered the microwave.

“Always stock up on microwave popcorn and french bread pizzas,” Corrigan says. “Easy frozen meals are the way to go.”

Chef Massimo Bosco, currently a culinary instructor at Kendall College with 21 years of professional experience as executive chef at elite hotels and clubs, gives cooking-impaired college students a few key tips.

“Pasta with simply olive oil, along with literally whatever can be found in the refrigerator or pantry that will add interest as in flavor, texture, spice, etc.” Chef Bosco said. “Simply combine those leftover cooked vegetables, the roasted chicken that you can just chop up, that 1/4 full jar of olives, a can of beans from the pantry, a can of tuna that can be flaked and warmed up in the olive oil with a little garlic and chopped herbs can add awesome flavor and interest to a simple pasta dish with ease.”

Likewise,aspiring chef, Evy Dick, 22, understands the difficulties that come with being a broke college student fumbling for the talent and ingredients to make a warm and comforting meal.

“My go-to comfort food is a fun, delicious sandwich,” she said. “Maybe the only thing you have is bread, but I bet you can find a box of mac and cheese in the pantry that can serve as the perfect duo for a mac and cheese grilled cheese sandwich that feeds the stomach and the soul.”

Listed below are a few of the suggested recipes from Dick and Bosco that are fun ways for students to experiment in the kitchen.

“This time of year, the soul craves richer foods that make you feel warm inside and out,” Bosco said. “Something you can let simmer or roast slowly for several hours will really warm the house and smell great.”

Chef Evy Dick’s Maui Wowi Sandwich

Ingredients:
-Italian bread
-Grilled chicken (marinated with lemon, cayenne, red wine vinegar and oil) -Grilled pineapple
-Avocado sauce (blend one avocado with 4 tbsp of sour cream, a pinch of sugar and salt)
-Bacon -Coleslaw
-Carmelized onions with balsamic vinegar
-Pepper jack cheese

Chef Massimo Bosco’s Tuscan White Bean Soup
Serves 4-6

Ingredients:
-1 qt beef or chicken stock
-1 ea. rosemary sprig, chopped
-1 ea. oregano sprig, chopped
-1 ea. Bay leaf -5 oz. Cannellini beans
-Black peppercorns, crushed
-1.5 oz. fatty prosciutto or pancetta
-1/2 oz. olive oil -2 oz. onions, diced small
-1 oz. carrots, diced small
-3 oz. potatoes, diced small
-3 oz. garlic, minced
-1/4 cup grated Parmesan cheese
-2 tbsp. chopped Italian parsley
-1/8 cup extra virgin olive oil
-1/2 cup cooked Ditalini pasta

Cook the bean in water until soft. Render the prosciutto or pancetta in a soup pot with olive oil. Add the onions, celery, carrots, potatoes and garlic; cook in the rendered fat over low heat until somewhat soft. Add the cooked beans with the water and the stock to the vegetables. Add the rosemary, oregano, bay leaves and pepper. Simmer until all is tender. Check the consistency and add more stock if needed. Add the cooked Ditalini pasta to the soup. Serve in soup bowls or cups, sprinkled with Parmesan cheese, oil oil and chopped parsley.