Lisa
Flax / Carrot / Apple Muffins
Makes 18-24 regular muffins, Oven 350 F
Ingredients
1½ cup flour
3/4 cup flaxseed meal
3/4 cup oat bran (or chopped oats)
1 cup dark brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1½ cup shredded carrots
2 cored, shredded apples
1-2 cups raisins, craisins, other dried fruit
1 cup pecans
2 eggs, beaten
3/4 c. milk
1 tsp vanilla
DIRECTIONS
Combine all ingredients (milk & flour last). Fill
greased muffin tin almost to the top
Bake 15-20 minutes at 350 degrees or until tester comes
out clean
Lisa
Peanut Butter and Chocolate Oatmeal Cookies
Makes several dozen cookies, Oven 325 F
Ingredients
1 ½ cups peanut butter
1 c. sugar
½ c. packed brown sugar
½ c. (1 stick) butter softened
2 t. vanilla
2 t. baking soda
3 eggs
4 c. Snoqualmie Falls Lodge Oatmeal (pulsed a bit in
food processor)
1 c. chocolate chips
DIRECTIONS
Preheat oven to 325 F. Cream pb, sugars, butter,
vanilla, baking soda. Add eggs. Stir in oatmeal and
chocolate chips. Bake for 8-12 minutes (err underdone
for best results – they’ll set as they cool)
Tobi
TUNA SPAGHETTI
Ingredients (for 2 serving)
8 oz. Spaghetti
1 can of tuna
1 onion
6-8 fl. Oz. of cream
1 clove of garlic
salt, pepper, nutmeg, olive oil, butter
DIRECTIONS
Add a tablespoon of olive oil and a pinch of salt to
about a quart of water and heat it
up to boiling point in a pot. Add spaghetti, reduce to
simmering heat, cover pot with a lid and cook until
spaghetti for about 10 min with occasional stirring.
In the meantime, dice the onion and chop the garlic. In
a large sauté pan, heat olive oil over low heat. Sauté
the onion and the garlic. Add the tuna; cook and stir
for about 5 min. Add the cream and let it simmer until
you get a nice and creamy sauce. Add salt, pepper,
nutmeg and other seasoning that you like. If you feel
that cream is too heavy, take half-and- half or milk
instead.
When the spaghetti are done, decant the water from the
pot, add a tablespoon of butter to the spaghetti and
stir.
Tipp: if you want to test whether the spaghetti are
done, take one and throw it against a (washable!)
vertical surface; if it sticks, they are done!
Serve with parmesan or fresh herbs like parsley if you
like.
Sofi
a
One Pot Creamy Pumpkin Pasta
Ingredients for 4 servings
8 ounces pasta
4 cups vegetable broth
1 cup pumpkin puree (can)
1/2 cup white wine
2 tablespoons olive oil
1/2 medium onion, chopped small (about 1 cup)
3-4 large cloves garlic, peeled & minced (about 2
tablespoons)
1/2 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes (or more or less
to taste)
1 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper plus more to
taste
1 (4-ounce) log fresh goat cheese (chevre)
1 small bunch parsley, chopped
DIRECTIONS
Add all ingredients except the goat cheese and parsley (and any
additional salt and pepper) to a large, heavy pot.
Place the pot over high heat and bring to a rolling boil then
set the timer for 9 minutes. Stir and toss with tongs as it
cooks, stirring frequently for the first few minutes and then
constantly as it thickens and begins to stick to the bottom of
the pot. When the 9 minutes is up, the pasta should be tender
and the sauce will have thickened slightly. If the pasta is not
yet cooked, continue for one more minute. Remove from heat.
Crumble goat cheese into the pasta. Stir gently until melted and
combined. Let sit for 5 minutes (at this point, the pasta will
seem somewhat soupy, but it will thicken as it sits).
Stir and taste. Add additional salt and pepper if desired.
Divide between bowls and sprinkle parsley over the tops.
Sofi
a
Black Bean Feta and Mint Salad
Ingredients
1 can (15.5 oz) black beans (drained and rinsed)
1 chopped med red onion
3-4 branches of fresh mint, chopped
1 1/2 cups crumbled feta cheese
1/2 cup olive oil
1/2 cup lime juice
salt and pepper to taste
Combine all ingredients in a bowl and chill in fridge
for 1 hr before serving
Bruschetta
Ingredients
1 red pepper chopped
1 yellow pepper chopped
2 med tomatoes chopped
1 red onion chopped
lots of basil chopped
1/2 cup balsamic vinegar
1/2 cup olive oil
Combine ingredients and let chill in fridge
Slice a baguette and toast, spread either cream cheese
or goat cheese on bread and top with bruschetta.
Sofia
Giambotta (Italian Vegetable Stew)
Ingredients
2 med red bell peppers cut bite sized
2 large tomatoes cut bite sized
2 med potatoes peeled and chopped
1 med eggplant cut bite sized
1 large onion diced
1 tsp salt and pepper
1/4 cup water
2 tbsp olive oil
1 tbsp balsamic vinegar
4-5 fresh basil leaves, torn
DIRECTIONS
Combine all ingredients except basil in large pot.
Cover and cook for 30 min on med heat for 30 min or
until veggies are tender. Remove from heat and stir in
basil.
Mikael
a
Shortbread Cookies
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup plus 2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
1 cup (2 sticks) unsalted butter, room temperature, cut
into chunks
1 teaspoon water
DIRECTIONS
Preheat the oven to 375 degrees F.
Add the flour, salt, and powdered sugar to a food
processor and pulse to combine. Add in the vanilla, the
butter and the 1 teaspoon of water. Pulse together just
until a dough is formed. Put the dough on a sheet of
plastic wrap and roll into a log, about 2 1/2 inches in
diameter and 5 inches long. Tightly twist each end of
the wrap in opposite directions. Chill the dough in the
refrigerator for at least 30 minutes.
Slice the log into 1/3-inch thick disks. Arrange on
nonstick cookie sheets, parchment lined or silpat lined
baking sheets, 2 inches apart. Bake until the edges are
just light brown, about 12 to 14 minutes, rotating the
pans half way through the baking process. Remove from
the oven and let cool on the cookie sheets for 5
minutes. Tansfer to wire racks and cool until room
temperature. Enjoy!
Tips: Store in airtight container for up to a week or
freeze uncooked log for up to a month. Also, use the
freshest ingredients possible for the best tasting
cookies.
Mikael
a
Sausage Balls
Ingredients
1 package of ground breakfast sausage (~1 lb)
1 bag of shreaded cheddar cheese (~1.5 cups)
1 cup of bisquick baking mix
DIRECTIONS
Mix ingredients together with your hands until it forms
a big ball that all sticks together. Pinch off balls of
mixture and roll into 1-2 inch balls. At this point you
can keep a bowl of the raw balls in the fridge until
you are ready to bake them (if you are making them
ahead of time).
When you get ready to bake them, place on a greased
(and/or foil lined) cookie sheet and bake at 350 until
brown on the outside, usually about 20 minutes or so.
Tip: For a crowd or party I usually make a double
batch.
Mikael
a
Black Bean Salsa
Ingredients
2-3 Chopped Bell Peppers (green, red & orange)
Sweet Yellow Corn - a thawed bag of frozen corn or one
can
Onions (3 green onions or half of a red onion)
Italian dressing (a whole small bottle)
2 cans of black beans drained and rinsed
Cilantro to taste
1 can Mild Rotel
Minced Garlic or garlic powder to taste
Mix everything in a large bowl. Refrigerate until ready
to enjoy with chips or over lettuce for a yummy salad.
Mikael
a
Tropical Cheese Ball
Ingredients
2 8oz. pkg of cream cheese
1 small can crushed pineapple, drained
1/4 bell pepper, chopped fine
2 Tbsp minced onion
1 teaspoon seasoned salt (or any kind of mixed
seasoning blend)
1/2 cup chopped pecans OR taco seasoning mix
DIRECTIONS
Mix together ingredients except for nuts/ taco
seasoning mix. Form into desired shape (ball/
pineapple,get creative). Roll or cover with nuts or the
taco seasoning mix. Serve with crackers.
Mikaela
Turkey Hummus Sandwich
Ingredients
8 ounce container of plain hummus
3 Tbsp sweet chili sauce
3 Tbsp mayo
1/4 tsp paprika
arugula
turkey meat slices
multi grain bread
DIRECTIONS
In a small bowl, mix together hummus, sweet chili
sauce, mayo and paprika. Make sandwiches by layering
arugula on top of one slice of multi grain bread. Add
turkey meat and a heaping amount of hummus mixture. Top
with more arugula and a final slice of multi grain
bread. Slice and serve.
Mikaela
Microwave Mac & Cheese in a Mug
Ingredients
⅓ cup pasta
¾ cup cold water
4 tablespoons milk
¼ teaspoons cornstarch
4 tablespoons cheddar cheese, grated
salt and pepper
DIRECTIONS
In a large microwavable mug or large bowl add in the
macaroni and the water. You need a large mug as the
water will boil up.
Microwave for roughly another 3 ½ minutes. You want the
pasta to be fully cooked. (timing is based on my 1200W
microwave so your timing might vary). Pour off the
remaining cooking water.
Stir in the milk, cornstarch and shredded cheese and
microwave for a final 60 seconds to create your sauce.
Stir well, season with salt and pepper and enjoy.
Notes: Cooking time will vary greatly depending on your
microwave and the width and depth of the mug. Always
keep a close eye on your mug while in the microwave so
it doesn’t over flow or over cook.
Mikaela
Mini Veggie Frittatas
Ingredients
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
1 small onion, diced
1 cup Parmesan cheese
8-10 eggs, beaten together
2 tbsp chives/ green onion
salt and pepper to taste
olive oil for drizzling
DIRECTIONS
Preheat oven to 350 degrees. In a large 10 inch skillet
heat the olive oil over medium high heat. Saute the
diced zucchini, onion and red and yellow bell peppers
for about 5 minutes until they are slightly soft.
Season with salt and pepper. Add the sauteed vegetables
to individual muffin molds.
In another bowl, whisk together 8 eggs and season with
salt and pepper and add the chopped chives. Fill the
remaining area in the muffin tin with the egg and stir
the ingredients together. Sprinkle the top with the
Parmesan cheese. Bake in the oven for 10-12 minutes
until the eggs are completely set. Serve warm or cold.
Freeze extras and microwave for a quick breakfast.
Tip: You can also make this a single large frittata in
a skillet or baking dish but you will want to cook a
bit longer.
Katherin
e
KALE-QUINOA PATTIES
I made these a lot during grad school because they’re really
filling. I usually had most of the ingredients lying around and
often would use whatever greens I had the night before. They can
be sticky to work with, so add more panko if necessary. I
wouldn’t forgo the avocado/hot sauce.
INGREDIENTS
1 cup quinoa
4 egg whites
1/3 cup pecorino romano, grated
1 leek stem, chopped
2-3 garlic cloves, minced
½ teaspoon salt
1 cup steamed kale or broccoli rabe, chopped
1 cup panko
1 teaspoon olive oil
1 avocado
Your favorite hot sauce
DIRECTIONS
Cook quinoa(can be done ahead of time). Mix cooled
quinoa, egg whites, pecorino romano, leeks, garlic,
salt, steamed kale, and panko together. Form patties no
larger than a 10 cm Petri dish. ;-) Patties will be
soft and sticky but will hold their shape if treated
delicately. Leftover patty mix can be refrigerated for
use at a later time. (I’d recommend pan-frying leftover
mix the next day, vs. cooking all at once and
refrigerating cooked).
Heat olive oil in a large skillet over medium-low heat.
Cook the patties for 7-10 minutes on each side until
they have a nice golden crust. Top with a pinch of
salt, sliced avocado, and your favorite hot sauce.
Katja
Mediterranean bean salad
Ingredients
3 cups cooked kidney beans
1 1/2 cups cooked garbanzo beans
1/4 cup red wine vinegar
2 teaspoons minced garlic
2 teaspoons dried thyme
2 teaspoons dried savory
1 teaspoon black pepper
1 teaspoon salt
1/4 cup olive oil
1/2 cup chopped roasted red peppers
1 red onion, sliced thinly into half-moons
1/4 bunch Italian parsley, coarsely chopped
1/2 cup pitted Kalamata olives - rinsed, drained and
cut in wedges
DIRECTIONS
If using canned beans, rinse and drain well.
Whisk together vinegar, garlic, thyme, savory, pepper,
salt and oil until dressing is blended. Toss with
beans.
Add red peppers, onions, parsley and olives to dressed
beans; combine.
Tip: Let it sit overnight. It tastes even better the
next day!
Katja
Crustless asparagus and goat cheese quiche
Ingredients
10 thin asparagus spears, cut into 1-inch pieces
4 eggs
1 cup milk
1/2 cup Greek yogurt
1/4 cup finely chopped fresh parsley
1/4 tsp mustard powder
1 tsp salt
1 tsp black pepper
1/2 small onion, finely chopped
5 oz goat cheese, crumbled
Oil spray (or olive oil)
DIRECTIONS
Pre-heat oven to 375°F. Pre-heat a pan over medium
heat. Add the asparagus and a 1/4 cup of water and
cover; cook until tender but still firm and bright
green, about 4 minutes. Drain and cool. In a medium
bowl, beat the eggs and whisk in the milk, Greek
yogurt, parsley, mustard powder, salt and pepper.
Cover the inside of you baking dish with oil. Spread
the onion, asparagus and goat cheese evenly in the
bottom of each dish and pour the egg mixture overtop.
Transfer to the oven and bake for ~30-45 minutes (until
the middle has set and a toothpick inserted into the
centre of each comes out clean.
Notes: This recipe can also be made in one round baking
dish or pie plate the baking time accordingly. You can
also add all sub all sort of veggies 
Amanda
Zucchini Bread
Ingredients
2
1
3
1
1
1
2
3
2
1
1
1
1
cups grated zucchini
cup chopped nuts
eggs
cup canola oil
cup sugar
cup brown sugar
tsp vanilla
cups flour
tsp cinnamon
tsp nutmeg
tsp baking soda
tsp baking powder
tsp salt
Place in two 5x9 or 4x8 pans, greased and floured. Bake
~1 hour at 325 F.
Amanda
Chicken in Wine
Ingredients
3 chicken breasts
Flour
Butter
1 cup burgundy wine
1/3 cup granulated sugar
½ cup brown sugar
DIRECTIONS
Cut chicken in pieces and coat with flour, salt, and
pepper. Brown in butter. Mix wine and sugars. Place
browned chicken into baking dish, cover with wine, and
bake at 350 F for ½ hour, turning once.
Amanda
Lemon Delight (Cool Whip Pie!)
Ingredients
1 cup flour
1 stick margarine or butter
½ cup chopped walnuts or pecans
1 cup powdered sugar
8 ounces cream cheese
4 ounces cool whip
2 packages instant pudding
2 ½ cups milk
Cool whip (remainder of container)
Handful ground pecans
DIRECTIONS
Mix flour, butter, and ground pecans. Press into 9x13”
pan and bake for 20 minutes at 350 F. Mix cream cheese,
powdered sugar, and 4 ounces cool whip and spread onto
cooled crust. Mix pudding mix and milk and spread over
cream cheese layer. Add slightly thinner layer of cool
whip, and sprinkle with ground pecans.
Amanda
Cream Wafers (aka Crack Cookies)
Ingredients
1 cup butter or margarine
1/3 cup whipping cream
2 cups flour
Granulated sugar
¼ cup soft butter
¾ cup powdered sugar
1 egg yolk or cream
1 tsp vanilla
Food coloring
DIRECTIONS
Mix butter, cream, and flour, and chill 1 hour. Roll
dough 1/8” thick and cut in circles. Coat in granulated
sugar and prick with fork 4 times. Bake 7-9 minutes at
375 F. Mix softened butter, powdered sugar, egg or
cream, and vanilla. Spread onto cool wafers and
sandwich. Best kept and served frozen.
Amanda
Broccoli Rice Casserole
Ingredients
1
1
1
1
½
1
3
1
Tbsp oil
package chopped broccoli
can cream of chicken soup
cup cheese whiz
cup milk
tsp salt
cups cooked rice
onion
DIRECTIONS
Fry onion in oil and add everything but rice. Cook 3
minutes. Mix rice and sauce in large casserole dish.
Bake 1 hour at 350 F.
Amanda
Coffee Cake
Ingredients
¾
¼
1
½
1
2
½
¾
3
3
3
cup sugar
cup shortening
egg
cup milk
½ cups flour
tsp baking powder
tsp salt
cup brown sugar
Tbsp flour
tsp cinnamon
Tbsp butter, melted
DIRECTIONS
Mix sugar, shortening, and egg, stir in milk. Add dry
ingredients. Spread half batter in greased and floured
pan. Sprinkle half streusel. Add remaining batter and
streusel. Bake 25-35 minutes at 375 F.
Chris
Puppy Chow
1.
Place one box rice chex in a large mixing
bowl.
2.
In a separate bowl, combine 3/4 cup
peanut butter, 1 1/2 cup chocolate chips,
and 1/2 cup unsalted butter. Microwave for
one minute, stir, then microwave in 30
second intervals, stirring in between, until
mixture is homogeneous.
3.
Pour melted chocolate mixture over chex
and mix. Add powdered sugar and mix (usually
4 cups or so works best).
4.
You're done! Try not to eat it all at
once.
Ponni
Tofu vegetable medley soup from Ponni’s
kitchen
Ingredients
0.5 onion-thinly sliced
Two tomatoes-chopped
1 packet tofu-cubed
1 bunch kale-chopped
0.5 cauliflower-medium size florets
Salt and pepper to taste
Fajita spice mix-2 tbl
Chili powder-pinch
Turmeric- pinch
DIRECTIONS
Heat 1 tbl olive oil in a soup pot or any medium size
pot. Add onions, saute until translucent. Add spices.
Saute for 2 min. Add tomatoes. Cook until you get a
thick paste-10 min. Add tofu. Cook for another 10 min.
Add kale. Add 4 cups water. Bring to a boil. Lower heat
and simmer for 30 to 40 min.
Add cauliflower and cook until it’s just done (don’t
overcook the cauliflower). Ready to go!
You can make a big pot of this soup and have it for
dinner after a long day in the lab.
You can many variations: add cooked quinoa at the end.
Substitute cooked chicken for tofu. Add any other
vegetables you like. Leeks are good—they have lots of
iron. It’s a one pot meal.
Donova
n
Guacamole
Ingredients
3 Avocados
1/2 medium Sweet Onion, diced
1 tsp Cayenne Pepper (or to personal taste)
salt to personal taste
1 Roma Tomates, diced
2-3 tablespoons of minced cilantro
juice of 1 lime
2 teaspoons of minced garlic
DIRECTIONS
Almost everything you could add more or less of!
However, this is roughly the recipe I had for the
guacamole I made for your Farewell Party (except x2)
Mix lime juice and avocados first! The lime juice will
help preserve the avocado while you're mixing, so it
will stay "green" for a little longer! Add other
ingredients earlier/later in the avocado mixture,
depending on how chunky you want your guacamole.
Scot
t
Veggie Burritos
Ingredients
Get some potatoes (not baker potatoes. Use Yukon, yellow
potatoes etc), beets,
Sweet potatoes, and Onions (mix and match as you please)
DIRECTIONS
Chop all but the onions into ~1/2 inch chunks
Chop onions into large chunks (~6 chunks per onion)
Put all on baking sheet and cover in olive oil. Season to taste
with salt etc.
Bake at 425 for 1 hour, mix things up a bit half way through…
Put in burrito, add cheese, salsa and all the things you love in
a burrito.
Enjoy!
You can also add Spanish rice, if you want a little more fun in
your life
Hannah
Summer Fruit Salad with Mint Sugar
Ingredients
1/4 cup loosely packed fresh mint
3 tablespoons sugar
1 1/4 lb blackberries, left whole, or 1 1/2 lb sweet
cherries, pitted and halved
3 firm-ripe medium peaches or nectarines, halved
lengthwise, pitted, and cut into 1/3-inch-thick wedges
1/2 lb seedless green grapes (1 1/2 cups), halved
DIRECTIONS
Makes 6 servings. Pulse mint and sugar in a food
processor until finely ground. Sprinkle mint sugar over
fruit in a large bowl and toss gently to combine. Let
stand 5 minutes before serving
Rachel
Creamy Sweet Potato Dip
Ingredients
1/2 whole wheat pita, split and cut into 8 pieces
1/3 cup roasted mashed sweet potato
1 tablespoons plain Greek-style low-fat yogurt
1/4 teaspoon honey
1/8 teaspoon dried chipotle chile powder
1/8 teaspoon salt
DIRECTIONS
1. Preheat oven to 350°. Arrange pita pieces on a
baking sheet; bake at 350º for 10 minutes until crisp.
2. While pita bakes, combine sweet potato, yogurt,
honey, chile powder, and salt in a small bowl; stir
with a fork until smooth. Serve with warm pita chips.