What's Cookin', Mustangs

What's Cookin', Mustangs

The teaching kitchen is back, and like seemingly everything else, it’s gone virtual. What’s Cookin’, Mustangs gives everyone a chance to take a class with Campus Dining’s executive chefs. Each month we’ll post a video of one of our executive chef’s giving step-by-step instructions, mixed in with a few culinary tips and tricks, how to make a new dish.

Power Breakfast Bowl

For the last What’s Cookin’ Mustangs? of the academic year we’re mixing it up and learning how to put together the Power Breakfast Bowl from Brunch. Loaded with complex carbohydrates and protein, this nutrient-dense breakfast is great for aiding recovery from a hard workout or practice.

First, we’re going to need the ingredients.

Power Breakfast Bowl:

  • 1 Sweet potato
  • 2 Kales leaves
  • 3 Eggs
  • 2 Tablespoons of guacamole
  • ¼ Cup of fire roasted salsa
  • Olive oil
  • Salt and pepper
  • Water

Now simply follow along with Chef Darrell

Directions:

  1. Preheat oven to 350
  2. Peel sweet potato with vegetable peeler
  3. Dice sweet potato
  4. Toss in olive oil, salt and pepper
  5. Roast in oven for 12-15 minutes
  6. De-stem kale and tear into bite sized pieces
  7. Heat a tablespoon of olive oil in a skillet over medium heat
  8. Sauté kale. Add salt and pepper to taste. Add a bit of water to help wilt the kale. Set aside
  9. Crack three eggs into a bowl and whisk. Add salt and pepper to taste
  10. Heat a tablespoon of olive oil or butter in a skillet over medium heat
  11. Add eggs. Stir to scramble
  12. Add eggs, kale and sweet potatoes to a bowl. Top with salsa and guacamole

We hope that you found this video helpful. Have a great break.

Avocado and Cream Cheese Pinwheels

This week we’re making Avocado and Cream Cheese Pinwheels. These are simple to make, require minimal kitchen utensils, and are a super simple way to get a couple servings of veggies into your diet. And they store easily.

First head over to Village Market to pick up your ingredients.

Avocado and Cream Cheese Pinwheels:

  • 1 ripe avocado
  • 6 ounces cream cheese, softened
  • Juice of 1 lime
  • 4-6 tortilla wraps gluten free

Avocado and Cream Cheese Pinwheels:

  • 1/3 tsp salt
  • 1/3 tsp black pepper
  • 1 tsp balsamic vinegar
  • 2 tsp red wine vinegar
  • 1 tsp lemon juice
  • 1/3 tsp mustard
  • 1/8 tsp olive oil

Toppings:

  • Diced green onion
  • 1 Diced red bell pepper
  • Shredded carrots
  • Spinach leaves
  • Shredded cheddar cheese

Now follow along with Chef Jones

Directions:

  1. Scoop avocado into bowl with softened cream cheese and lime juice.
  2. Beat with fork or hand mixer until combined.
  3. Spread evenly over the tortilla wrap stopping about one inch from the edge.
  4. Top with veggies of choice.
  5. Roll starting at bottom of tortilla and roll tightly. Secure roll tightly in cling wrap and refrigerate at least one hour prior to slicing.
  6. Slice and enjoy!

We hope that you found this video helpful. Please join us next month.

Pecan, Apple, Orange and Berry Salad

This month we went live with What’s Cookin’ Mustangs? for the first time. Chef Rensford walks everyone through the simple steps of putting together a delicious and healthful pecan, apple, orange and berry salad with farro and shaved fennel. The ingredients list may look daunting, but know that you don’t need a lot of any of it, so just pick up the smallest package they have. You don’t need a half gallon of orange juice, so just buy the small single serving container.

Let’s do this.

Ingredients:

  • 1 cup cooked farro (can substitute with brown rice or quinoa)
  • 2 Tbsp. olive oil 
  • 2 Tbsp. red wine vinegar
  • 2 ½ Tbsp. orange juice
  • ½ cup dried fruit
  • 2 cups diced apple
  • 1 cup, water
  • 1 orange
  • 1 cup lime juice
  • ¼ cup strawberries
  • ¼ cup blueberries
  • 2/3 cup chopped pecan
  • 1 cup sliced fennel (can substitute with onion)
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 1 tsp. cinnamon
  • 2 mint leaves (optional)

Now you can follow along with Chef Rensford.

Directions:

  1. In a large bowl, whisk the olive oil, red wine vinegar and orange juice. Add the dried fruit and set it aside.
  2. Core the apples and cut them in 8ths. Cut each 8th in half. Place in a bowl with acidulated water (1 cup lime juice & 1 cup water). This will help prevent the apples from browning.
  3. Peel the orange and cut it into segments. Then cut each segment in half. Set aside.
  4. Add the apples and oranges to the bowl with the dried fruit. Add shaved fennel and farro.
  5. Add salt and pepper to taste. Add cinnamon. Chiffonade the mint leaves.
  6. Toss everything together very well.
  7. Garnish with chopped pecans and berries.
  8. Enjoy!

We hope that you found this video helpful. Please join us next month.

No Bake Chia Seeds Energy Balls

Learning to make these No Bake Chia Seeds Energy Balls is super simple and is one dorm-friendly recipe that can help power you through a busy day on campus.

First, we need the ingredients. These are all available at Village Campus and markets while supplies last.

Ingredients:

  • 1 cup old fashioned oats
  • 1/2 cup peanut butter (can substitute almond butter, cashew butter, or sun butter)
  • 1/2 cup ground flax seed (optional)
  • 1/2 cup chocolate chips
  • 1/3 cup honey
  • 1 Tbsp. chia seeds 
  • 1 tsp. vanilla extract

Now just follow along with Chef Dunham.

Directions:

  1. Combine oats, peanut butter, ground flax seed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill dough in the refrigerator 30 minutes.
  2. Remove dough from refrigerator; roll into balls, about 1 inch in diameter.

We hope that you found this video helpful. Please join us next month.

Overnight Oats

With a little planning and preparation, you can wake up to a delicious, heart-healthy breakfast of overnight oats. Today, Executive Chef Chris Dunham is giving step-by-step instructions that can easily be followed from your kitchen or your dorm.

First, we’re going to need the ingredients.

Ingredients:

  • 1 cup orange juice
  • 1 cup rolled oats
  • 1 cup vanilla unsweetened almond milk
  • 1/2 Teaspoon vanilla
  • 1 Tablespoon chia seeds
  • Dash of cinnamon
  • 1 Tablespoon chopped pecans
  • 1/2 teaspoon orange zest

Now you can follow along with Chef Chris.

Directions:

  1. Place all ingredients in a container except chopped pecans and orange zest
  2. Stir until well combined
  3. Seal with a lid or plastic wrap
  4. Place in the fridge overnight (about 8 hours)
  5. Take out of the fridge in the morning and stir
  6. Top oats with chopped pecans and orange zest
  7. Enjoy!

We hope that you found this video helpful. Please join us next month.

Kale and Citrus Salad

Today we’re learning how to put together a quick and healthful homemade Kale and Citrus salad that will help to fill your gullet and possibly impress a friend with your skills and healthiness.

First, we’re going to need the ingredients. These are all available in a prepared package at Village Market (while supplies last).

Salad:

  • 1 cup kale, shredded
  • 1 mandarin orange, segmented
  • 1/8 cup dried craisins
  • 1/8 cup pumpkin seeds

Dressing:

  • 1/3 tsp salt
  • 1/3 tsp black pepper
  • 1 tsp balsamic vinegar
  • 2 tsp red wine vinegar
  • 1 tsp lemon juice
  • 1/3 tsp mustard
  • 1/8 tsp olive oil

Now you can follow along with Chef Rensford.

Directions:

  1. De-stem the kale and shred. Add it to a mixing bowl.
  2. If you’re using a whole mandarin, cut it into segments. If you’re using canned mandarins, drain excess juice.
  3. Add half of each topping to the mixing bowl.
  4. In a small bowl, add all dressing ingredients.
  5. Whisk the dressing until all of the mustard is mixed in.
  6. Add the dressing to the salad and toss.
  7. Add the rest of the toppings to the salad and serve.

We hope that you found this video helpful. Please join us next month.