Campus Kitchen Recipe Book by Duyen Luu Hai

CAMPUS KITCHEN - WUSTL

recipe book

Campus Kitchen - WUSTL

Recipe Book

TABLE OF CONTENT starch

2 3 4 5 6

BEAN & TOMATOES PASTER BUTTERMILK CORNBREAD PEANUT BUTTER BANANA QUESADILLAS QUINOA ROASTED NEW RED TOMATOES

veggie

7 8 9

BROCCOLI CHEESEBAKE STIRFRY EGGPLANT WALDORF SALAD II

dessert

10 11 12 13

APPLE PAN BETTY APPLE CRISP BANANA PUDDING PEACH KUCHEN

Campus Kitchen - WUSTL

Recipe Book

starch

BEAN & TOMATOES PASTA

INGREDIENTS 2 (14.5 ounce) cans Italian-style diced tomatoes 1 (19 ounce) can cannellini beans, drained and rinsed 10 ounces fresh spinach, washed and chopped 8 ounces penne pasta 1/2 cup crumbled feta cheese

DIRECTIONS 1. Cook the pasta in a large pot of boiling salted water until al dente. 2. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes. 3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly. 4. Serve sauce over pasta, and sprinkle with feta. (OPTIONAL)

Campus Kitchen - WUSTL

Recipe Book

starch

BUTTERMILK CORNBREAD

INGREDIENTS 1/2 cup butter 2/3 cup white sugar 2 eggs 1 cup buttermilk 1/2 teaspoon baking soda 1 cup cornmeal 1 cup all-purpose flour 1/2 teaspoon salt

DIRECTIONS 1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan. 2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. 4. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Campus Kitchen - WUSTL

Recipe Book

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PEANUT BUTTER BANANA QUESADILLAS

INGREDIENTS 1/4 cup peanut butter 2 (8 inch) flour tortillas 1 banana, sliced cooking spray

DIRECTIONS 1. Spread half the peanut butter onto one side of 1 flour tortilla; top with sliced banana. Spread the remaining peanut butter on one side of the other flour tortilla; place tortilla, peanut butter-side down, on top of banana slices. 2. Spray cooking spray into a skillet and place skillet over medium heat. Place quesadilla into the heated skillet; cook until lightly browned, about 3 minutes per side. Cut quesadillas in half to serve.

Campus Kitchen - WUSTL

Recipe Book

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QUINOA

INGREDIENTS 1 cup of quinoa 2 cups of water/broth (or 1 part grain to 2 parts liquid)

DIRECTIONS 1. Rinse quinoa in a strainer under cold water, rubbing seeds together with your hands 2. Bring quinoa and liquid to a boil in sauce pan. Once boiling turn heat down to simmer and cover for about 15 minutes or till the grain becomes translucent 3. Serving with fruit and nuts as a breakfast cereal, sprinkled on salads, added to soups, tossed with vegetables and venaigrette as a cold salad or as a side dish in place of rice

Campus Kitchen - WUSTL

Recipe Book

starch

ROASTED NEW RED POTATOES

INGREDIENTS 3 pounds small red new potatoes, halved 1/4 cup olive oil 1 teaspoon Salt and freshly ground black pepper

DIRECTIONS 1. Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan. 2. Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

Campus Kitchen - WUSTL

Recipe Book

veggie

BROCCOLI CHEESE BAKE

INGREDIENTS 8 cups fresh broccoli 1/2 cup butter 2 tablespoons all-purpose flour 1 small onion, chopped 1 1/4 cups milk salt and pepper to taste 4 cups shredded Swiss cheese 2 eggs, beaten

DIRECTIONS 1. Preheat oven to 325 degrees F (165 degrees C). 2. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain. 3. Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish. 4. Bake in preheated oven for 30 minutes.

Campus Kitchen - WUSTL

Recipe Book

veggie

STIR FRY EGGPLANT

INGREDIENTS 1 lg eggplant 1 (12 ox) pkg fresh mushroom, clean and cut in half 1 lg onion 1 ripe tomato, chopped 1 clove garlic, chopped finely 2 tbsp olive oil Salt and pepper to taste

DIRECTIONS 1. Trim top and bottom of eggplant, cut in 4 sections, then make medium slices 2. Take 2 tablespoons of olive oil in a large skillet, heta, place garlic and onions, saute lightly. Add eggplant, mushroom and tomato, raise heat to medium high, stir rapidly, then cover. 3. Cook until eggplant is soft, salf and pepper to taste. Enjoy

Campus Kitchen - WUSTL

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veggie

WALDORF SALAD II

INGREDIENTS 1/2 cup mayonnaise 1 tablespoon white sugar 1 teaspoon lemon juice 1/8 teaspoon salt 3 apples -- peeled, cored, and chopped 1 cup thinly sliced celery 1/2 cup chopped walnuts 1/2 cup raisins (optional)

DIRECTIONS 1. In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt. 2. Stir in the apples, celery, walnuts, and raisins. Chill until ready to serve.

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dessert

APPLE PAN BETTY

INGREDIENTS 4 cups thinly sliced apples 1/4 cup orange juice 3/4 cup all-purpose flour 1 cup white sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 pinch salt 1/2 cup butter

DIRECTIONS 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie plate. 2. Mound sliced apples in the pie plate. Sprinkle with orange juice. 3. In a medium bowl, mix the flour, sugar, cinnamon, nutmeg, and salt. Cut in butter until the mixture resembles 4. coarse crumbs. Scatter over the apples. 5. Bake in preheated oven for 45 minutes. Serve warm.

Campus Kitchen - WUSTL

Recipe Book

dessert

APPLE CRISP

INGREDIENTS 6 -8 tart apples, peeled, cored, and sliced (such as Granny Smith) 2 -3 teaspoons lemon juice 1/4 cup granulated sugar 1 teaspoon cinnamon 1 tablespoon butter 1 cup flour 1 cup brown sugar 1/2 cup butter vanilla ice cream or fresh whipped cream

DIRECTIONS 1. Toss apples with lemon juice, sugar, and cinnamon; turn into an 8x8â&#x20AC;? baking pan that has been lightly coated with no-stick cooking spray; dot with butter. 2. Cut together flour, brown sugar, and butter until crumbly; sprinkle evenly over apples. 3. Bake at 350Â° for 30-40 minutes until apples are tender; serve warm with vanilla ice cream or fresh whipped cream. 4. VARIATION: This recipe can be made diabetic-friendly by substituting Splenda for the granulated sugar and substituting 1/2 cup Splenda for 1/2 cup of the brown sugar - the remaining 1/2 cup of brown sugar is still used.

Campus Kitchen - WUSTL

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dessert

BANANA PUDDING

INGREDIENTS 1 (8 ounce) package cream cheese 1 (14 ounce) can sweetened condensed milk 1 (5 ounce) package instant vanilla pudding mix 3 cups cold milk 1 teaspoon vanilla extract 1 (8 ounce) container frozen whipped topping, thawed 4 bananas, sliced 1/2 (12 ounce) package vanilla wafers

DIRECTIONS 1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping. 2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

Campus Kitchen - WUSTL

Recipe Book

dessert

PEACH KUCHEN

DIRECTIONS 1. In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt. 2. Stir in the apples, celery, walnuts, and raisins. Chill until ready to serve.