Recipes
Each year, students in the Margaret Ritchie School of Family and Consumer Sciences' Coordinated Program in Dietetics create appropriate recipes to share with Vandal families near and far.
These talented and innovative students develop their recipes while learning and practicing principles of quantity food production. For the recipe challenge, students work in pairs to create recipes that reflect the spirit of the season and Vandal pride. Their recipes, as well as those developed by students in recent years, are available here.
2023 FCS Recipe Open House Theme: Sustainable Solutions Recipes
At the University of Idaho, sustainability is a core value that permeates all that we do. Sustainable solutions means intentional focus on systems to improve efficiencies with Idaho industries, conserve resources and encourage a balance of social, environmental and economic goals. This year, we challenged the students to create recipes that embodies our commitment to sustainable solutions. We encourage students to create a harmonious blend of flavors, textures and ingredients, all while being conscious of the environmental impact and resource conservation.
Please enjoy a variety of delicious and innovative recipes!
A Very Idaho Casserole
From the Kitchen of - Kylie McClanahan
Using local and whole ingredients this recipe is inspired by the sustainability efforts of the University of Idaho and the commodities Idaho is known for. This hearty dish features Idaho potatoes, mouth-watering beef and sustainably minded goat cheese that is easy to make and very filling.
Total Servings - 12
Serving Size - 3/4 cup
Dietary Considerations - Gluten-free
Wine Pairing Suggestion - Malbec 2018
Ingredients for a Very Idaho Casserole
- 4 Idaho potatoes (medium)
- 2 tbsp butter
- 12 oz water
- 1 lb tater tots frozen or thawed
- 1 egg
- 15 oz Hormel slow simmered beef roast au jus
- 8 oz garlic and herb goat cheese
- 1 1/2 tbsp dried chives
Directions for a Very Idaho Casserole
STEP 1 Preheat the oven to 450F.
STEP 2 Wash and cut 4 potatoes into 1 inch cubes, putting each potato in a medium saucepan on medium-high heat.
STEP 3 Add 12 ounces of water and 2 tablespoons of butter to the potatoes in the saucepan (you’ll stir this frequently throughout the cooking process).
STEP 4 Place one pound of tater tots in a food processor and grind until they are crumbly and fine in texture.
STEP 5 Transfer tater tots from the food processor to a medium-sized bowl and fully combine with 1 egg.
STEP 6 Push processed tater tots into a greased 9” by 13” pan, until they are well spread on the bottom of the pan.
STEP 7 In another medium or large bowl mix together the softened potatoes (once they are mostly in a mashed potato state with a couple of soft cubed potatoes left), and meat with sauce (shredding it as you put it in the bowl).
STEP 8 Take the meat and potato mixture layering it on top of the tater tot crust that is already in the pan.
STEP 9 Bake in the oven for 20 minutes.
STEP 10 Remove from the oven, cutting or tearing apart the 8 ounces of goat cheese and evenly distributing the pieces around the top of the dish. Then continue to bake for another 5 minutes at 450 F.
STEP 11 Spread cheese with a rubber spatula so that the cheese covers the entire dish then sprinkle 1 1/2 tablespoons of chives across dish.
STEP 12 Enjoy!
Nutritional Data for a Very Idaho Casserole
Calories 415
Total Fat 19.6g
Saturated Fat 9.1g
Cholesterol 113 mg
Sodium 980 mg
Total Carbohydrate 27.4g
Fiber 2.7g
Sugar 5.9g
Protein 35.1g
Iron 4g
Potassium 413 mg
Black Bottom Brownies
From the Kitchen of - Eric Plyler
The sustainability theme influenced my recipe in a few ways. The main way it was influenced was through ingredient selection. This includes the potato and sorghum flours to include regional ingredients and environmentally friendly grains. The use of ricotta which is made from whey, a byproduct, contribute towards sustainability.
Total Servings - 16
Serving Size - 1 Brownie
Dietary Considerations - Gluten-free
Ingredients for Black Bottom Brownies
- 1/3 cup of potato flour
- 1/4 cup of sorghum flour
- 2 tbsp of potato starch
- 4 tbsp of cocoa powder
- 5 tbsp of semi-sweet chocolate chip (I use mini). Divided
- 2 large eggs. Divided
- 4 tbsp of vegetable oil
- 1/2 cup of whole fat ricotta cheese. Divided
- 2 1/3 cup of powdered sugar
- 1 tsp of vanilla
- 1/2 tsp of salt
- 6 tbsp of cream cheese
- 12 tsp of granulated sugar
Directions for Black Bottom Brownies
STEP 1 Pre heat a conventional oven to 325 degrees Fahrenheit. You will need 2 medium mixing bowls, 1 large mixing bowl, a 9x9 metal cake pan, parchment paper, 1 small bowl, measuring cups, measuring spoons, a stirring utensil, like a spoon and 2 whisks (Or 1 whisk if you rinse it). Using room temperature eggs, ricotta and cream cheese will help with a more even baked final product.
STEP 2 In a medium mixing bowl mix 1/3 cup potato flour, 1/4 cup sorghum flour, 2 tbsp potato starch, 4 tbsp cocoa powder and 3 tbsp of chocolate chips. Set aside.
STEP 3 Separate 1 egg yolk, placing the egg yolk into the large mixing bowl and the egg white into a small bowl. Set the egg white aside. In the large mixing bowl add 1 whole egg. Then to the large mixing bowl, add 4 tbsp vegetable oil and 1/4 cup Ricotta cheese whisking together getting rid of any clumps. Add 1 tsp of Vanilla and mix. Follow this with the 2 1/3 cup powdered sugar and 1/2 tsp of salt whisking till combined.
STEP 4 Add the dry ingredients in the medium mixing bowl into the wet ingredients in the large mixing bowl and whisk together to form the batter. Whisk until the ingredients are completely mixed together and there are no visible dry clumps.
STEP 5 Add parchment paper to a 9x9 metal cake pan, oil the pan and fill it with the batter.
STEP 6 Mix 6 tbsp of cream cheese and 1/2 cup of Ricotta cheese in a medium mixing bowl and whisk together until mostly homogenous. Then add 12 tsp of sugar mixing it in. Then add the egg white and whisk together. Finally add 2 tbsp of chocolate chips stirring them in. Evenly pour and spread the cream cheese topping onto the batter in the baking pan.
STEP 7 Place the 9x9 pan into the pre heated 325F oven and bake for 30 minutes.
STEP 8 After the brownies have baked for 30 minutes remove them from the oven. You can test them by inserting a knife or toothpick into the center. It will come out with some brownie on it, and the cream cheese slightly runny.
STEP 9 Let the brownies sit and cool for at minimum 20 to 30 minutes before cutting. You can have them warm or after you have refrigerated them.
Nutritional Data for Black Bottom Brownies
Calories 211 (1/16 if all Cream cheese topping is used)
Total Fat 9
Cholesterol 34mg
Sodium 40mg
Total Carbohydrate 31g
Fiber 1g
Sugar 23g
Protein 3g
Frozen Fudge Drops
From the Kitchen of - Megan Gray
Total Servings - 25 Drops
Serving Size - 1 Fudge Drop
Dietary Considerations - Vegetarian; allergens include dairy and walnuts
Wine Pairing Suggestion - 2018 Merlot
Ingredients for Frozen Fudge Drops
- 1 (7 ounce) bag Lilly's Dark Chocolate Style Baking Chips
- 1 1/2 sticks unsalted butter or 2 tbsp of margarine
- 1 (14 ounce) can of sweetened condensed milk
- 1 (8 ounce) bag chopped and halved walnuts (optional)
- 3 tbsp lemon extract
- 1 navel orange (plus the zest)
- Sea salt (to sprinkle on top)
- Packed light brown sugar (to sprinkle on top)
Directions for Frozen Fudge Drops
NOTE: Prepare 2-3 small or medium baking sheets lined with wax paper for later freezing.
STEP 1 In a medium Pyrex (measuring cup), melt chocolate chips in the microwave for 30 second intervals until melted, stirring between each (glass will be hot, so use a hot pad).
STEP 2 In a large skillet on medium heat, melt 1 1/2 sticks of butter and fold in the melted chocolate.
STEP 3 When the mixture is even, stir in the 14 ounces of condensed milk, reducing heat if necessary (the mixture should be a thick, chunky consistency).
STEP 4 Take the mixture off heat and zest and juice your orange. In a blender, add together the chocolate mixture, 8 ounces of walnuts, the zest, 3 tablespoons of lemon extract and the juiced orange.
STEP 5 On the mix setting, let the mixture blend for about 10 seconds.
STEP 6 Stir the mixture and blend again until very thickened and there is no visible liquid.
STEP 7 Place 2-3 tablespoons of the mixture in rounds on the waxed baking sheets, leaving a bit of room in between, until the mixture is gone.
STEP 8 Sprinkle lightly with sea salt and lightly with brown sugar. Put baking sheets in the freezer and freeze the drops until desired hardness/consistency (at least 30 minutes). Serve as wholes or halves!
Nutritional Data for Frozen Fudge Drops
Calories 136
Total Fat 10.3g
Cholesterol 16mg
Sodium 105mg
Total Carbohydrate 9.1g
Fiber .8g
Sugar 7.8g
Protein 2.9g
Potassium 97mg
Calcium 43mg
Sweet Potato Dumplings and Pasta Sauce
From the Kitchen of - Leanne Sharpe and Reid Brownlee
View ProfilePear and Jalapeno Sauce
From the Kitchen of - Annie Nelsen
Sustainability appears within the versatility of this dish. This is a great dish for when pears are in season, and any type of pears can be used. I used red pears to give it a slight twist on the color, creating a beautiful bright color. This sauce can be used for baked Brie, or as a spread for a charcuterie board. It can also. be used to replace applesauce as a spicy twist on a well-loved dish. Ice cream can be found from a local source for less impact on the environment, and some of the ingredients can be replaced with what you might have on hand.
Total Servings - 5
Serving Size - 1/2 cup
Dietary Considerations - Gluten-free, Dairy-free, and Vegetarian
Wine Pairing Suggestion - Viognier by Jovinea Wines, Juliaetta, Idaho (Spring 2022 selection)
Ingredients for Pear and Jalapeno Sauce
- 3 Asian red pears (cored and roughly chopped to 1-inch pieces)
- 1/2 yellow onion (medium)
- 1/2 (if large) or 1 (full) jalapeno if small (seeds removed, roughly chopped into 1-inch pieces)
- 1/4 tsp cardamom (can substitute allspice)
- 1 tsp rice vinegar
- 1/2 cup white granulated sugar
- 2 pinches salt
Directions for Pear and Jalapeno Sauce
NOTE Can substitute all-spice for the cardamom. Can also be served with baked Brie, as a side dish or with a charcuterie board.
STEP 1 Puree 3 pears, 1/2 jalapeño and 1/2 onion in a food processor until mostly smooth.
STEP 2 Pour puréed mixture into medium sized saucepan.
STEP 3 Stir 1/4 teaspoon cardamon, 1 teaspoon rice vinegar, 1/2 cup sugar and 2 pinches of salt into the purée.
STEP 4 Bring to a boil.
STEP 5 Reduce heat to medium, cover and simmer for 10-15 minutes, stirring occasionally, until liquid has mostly evaporated (looking for an applesauce-like consistency)
STEP 6 Let cool for at least 5 minutes.
STEP 7 Serve over vanilla ice cream. Can garnish with a mint leaf and black flakey sea salt for a more elegant dish.
Nutritional Data for Pear and Jalapeno Sauce
Calories 141.5
Total Fat 70mg
Saturated Fat 6.8mg
Cholesterol 0mg
Sodium 78.5mg
Total Carbohydrate 36.7g
Protein 400mg
Pear Crisp
From the Kitchen of - Taylor Begin
Pears are a sustainable fruit, especially in the fall months. They are some of the only fruits that continue to ripen after being picked, which allows for them to be stored and prolongs the length of their season. Pears are grown at the University of Idaho Sandpoint Organic Agriculture Center.
Total Servings - 12
Serving Size - 2-inch squares
Dietary Considerations - Contains Gluten
Wine Pairing Suggestion - Pinot Grigio 2022, Latah Creek Wine Cellars, Spokane Velley, Washington
Ingredients for Pear Crisp
- 3 thinly sliced Bartlett pears
- 1/8 cup light brown sugar
- 1/2 tsp almond extract
- 1/8 all-purpose flour
- 1 cup brown sugar
- 3/4 cup salted butter, softened
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 3/4 old fashioned oats
- 3/4 cup all-purpose flour
Directions for Pear Crisp
STEP 1 Pre-heat oven to 375F.
STEP 2 In a bowl, coat pears in 1/2 teaspoon almond extract, 1/8 cup flour and 1/8 cup brown sugar.
STEP 3 In a separate bowl, combine 3/4 cup softened salted butter with 1 cup light brown sugar using a wooden spoon. Once combined, mix in 1 teaspoon cinnamon and 1/4 teaspoon salt.
STEP 4 Add in 3/4 cup oats and stir until combined. Slowly add 3/4 cup flour to the mixture, until all the flour is combined.
STEP 5 In an 8x8 pan, lay out the pears evenly. Take the topping and crumble it in an even layer on top of the pears.
STEP 6 Place the pan into the pre-heated oven and cook for 20-30 minutes.
STEP 7 Prick with a fork to test pears for desired texture and remove when soft.
Nutritional Data for Pear Crisp
Calories 218
Total Fat 12g
Saturated Fat 7g
Cholesterol 31mg
Sodium 117mg
Total Carbohydrate 37g
Fiber 3g
Sugar 26g
Protein 2g
Sweet Potato Dumplings and Pasta Sauce
From the Kitchen of - Leanne Sharpe and Reid Brownlee
Sweet Potato Dumplings
This recipe utilizes simple, common ingredients with minimal packaging. Food waste from this recipe can be composted — adding to the overall value of this recipe to be not only good for people, but good for the environment.
Total Servings - 14
Serving Size - 5 dumplings
Dietary Considerations - Vegetarian and Dairy-free
Wine Pairing Suggestion - 2018 Merlot, Dama Wines
Ingredients for Sweet Potato Dumplings
- 2 sweet potatoes (medium)
- 2 1/3 - 3 1/2 cups white all-purpose flour
- 1/2 cup whole wheat flour
- 2 eggs
- 1/2 tsp salt
Directions for Sweet Potato Dumplings
NOTE Pairs well with Sustainable Pasta Sauce, soups, pastas or any other sauces you prefer!
STEP 1 Peel sweet potatoes, cut into 1/2 - 3/4 inch slices.
STEP 2 Boil water in a large pot, add sweet potato chunks and boil 10-12 minutes or until a fork can be inserted into them softly.
STEP 3 Strain potatoes and rinse under cold water. Let water drain off for 3-5 minutes.
STEP 4 Place potatoes in a stand mixer with a whisk attachment on slow speed until potatoes are mashed, around 1 minute.
STEP 5 Add eggs, salt and slowly incorporate the whole wheat flour and 2 3/4 cups of all-purpose flour until the mixture turns into a thick dough — switch to using a dough hook when the mixture thickens. Add more all-purpose flour as needed until the dough is thick, firm to the touch and not very sticky.
STEP 6 Roll the dough into 1-inch balls, boil the dumplings for 6-8 minutes or until they float to the top of the water and when cut through are dry to the touch.
STEP 7 Serve with desired sauce or meal and enjoy!
Nutritional Data for Sweet Potato Dumplings
Calories 115
Total Fat 1g
Cholesterol 23mg
Sodium 91mg
Total Carbohydrate 22.1g
Protein 4g
Sustainable Pasta Sauce
This dish supports the theme of sustainability by minimizing water waste. By using basic kitchen equipment and tools such as a medium-sized pot, chopping knife, cutting board and a spoon. The minimization of cooking utensils will minimize water usage when cleaning. Some ingredients in this recipe can be locally sourced from farmer's markets such as onions and ground beef. I also wanted to create something that is simple and that is cost-effective so, everyone can use it. This recipe can go with spaghetti, macaroni, gnocchi, dumplings and other types of noodles. Different ingredients can be substituted or added such as ground beef or mushrooms.
Total Servings - 4 cups, 16 servings
Serving Size - 1/4 to 1/3 cups
Dietary Considerations - Dairy-free, can be vegan if meat is substituted
Wine Pairing Suggestion - 2021 Star Garnet, Snake River Valley, ID
Ingredients for Sustainable Pasta Sauce
- 1 lb of ground beef (80% lean, 20% fat, or preferred ratio)
- 1/2 yellow onion peeled and diced
- 1 clove of garlic peeled and minced
- 1 can of tomato soup (10 oz), 10.75 oz can is also fine
- 1 can of tomato sauce (15 oz)
Directions for Sustainable Pasta Sauce
STEP 1 Cook 1 pound of hamburger on medium heat. Begin frying hamburger in an unheated medium-size pot. The meat will form its own grease as it cooks so, oil is not needed. As hamburger cooks, stir to crumble the meat.
STEP 2 When the hamburger is slightly pink, add 1/2 chopped onion and 1 minced garlic clove and cook approximately 5 more minutes until onions are soft.
STEP 3 Mix the 15 oz can of tomato sauce and 10 oz can of tomato soup together. Add tomato mixture to the hamburger mixture. Heat the hamburger and tomato mixture until it starts to boil, then turn to low heat and simmer for 10 minutes.
STEP 4 Add salt and pepper for taste or spice of your choice.
Nutritional Data for Sustainable Pasta Sauce
Calories 1549 kcals
Total Fat 88g
Saturated Fat 28g
Cholesterol 320mg
Sodium 3263mg
Total Carbohydrate 79g
Fiber 13g
Protein 89g
Zucchini Noodles and Red Meat Sauce
From the Kitchen of - Olivia Pang
This dish represents sustainability because it encompasses delicious, fresh meat and vegetables that can be found at most local grocery stores and farmer’s markets. The unused scraps of zucchini, mushroom stems and carrot skins can be composted, and the cost of making this dish is cost-efficient and easy to make.
Total Servings - 7
Serving Size - 1/3 cup of meat topping and 1/3 cup of sauce
Dietary Considerations - Gluten-free, Dairy-free and can be vegetarian or vegan
Wine Pairing Suggestion - 2018 Merlot
Ingredients for Zucchini Noodles and Red Meat Sauce
Sauce
- 3 carrots (medium)
- 2 slicer tomatoes (large)
- 2 zucchini (medium)
- 1/2 cup frozen peas
- 8 whole brown mushrooms (medium)
- 3 tsp Italian seasoning
Meat Topping
- 1 lb or 4 cups all-natural ground pork
- 2 tbsp vegetable oil
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp white pepper
- 1/2 tbsp plain salt
Directions for Zucchini Noodles and Red Meat Sauce
NOTE The meat topping will be more flavorful than the sauce, so the flavors will blend when the meat topping is combined with the zucchini noodles.
STEP 1 Rinse all vegetables, mushrooms included.
STEP 2 Skin the carrots and cut off the head and tail of the carrots. Cut the carrots into 1-inch slices and place them in a blender or food processor.
STEP 3 Cut the head of the tomatoes off and slice them into quarters. Place the tomatoes in the blender or food processor.
STEP 4 Puree the carrots and tomatoes. Pour the puree into a medium saucepan.
STEP 5 Remove the mushroom stems and slice the mushrooms into 1-inch slivers. Add the mushrooms to the medium saucepan.
STEP 6 Skin the zucchini to remove the green layer. After the skin has been removed, continue to make long strips of zucchini using the peeler. If the strip is too wide, slice the strips into thinner strips. When reaching the seed portion of the zucchini, slice the zucchini into strips using a knife.
STEP 7 Add the zucchini strips into the medium saucepan.
STEP 8 Add 1/2 cup of frozen peas into the medium saucepan.
STEP 9 Add 3 tsp of Italian seasoning to the medium saucepan. Turn the stove on and stir the mixture frequently on medium heat for at least 20 minutes. If the peas are soft and the sauce boils, turn off the heat and let it rest.
STEP 10 In a separate frying pan, add 2 tbsp of vegetable oil (may substitute other oils if vegetable oil is not available).
STEP 11 Add 1 lb pf all-natural ground pork.
STEP 12 Turn the heat to medium. Add 2 tsp of onion powder, 2 tsp of garlic powder and 1 tsp of white pepper. Add 1/2 tbsp of salt (May omit salt if you do not want too much sodium).
STEP 13 Stir the ground pork often so it does not burn and cook all the way through. If the ground pork clumps up, chop it with a stirring tool to break the pork apart. Ground pork must cook to 165℉.
STEP 14 Place sauce on a plate and serve with the meat topping. Enjoy!
Nutritional Data for Zucchini Noodles and Red Meat Sauce
Calories 192
Total Fat 10.5g
Cholesterol 50mg
Sodium 571mg
Total Carbohydrate 10.3g
Protein 15.5g
Iron 1mg
Potassium 452mg
Calcium 30mg
Vitamin D 74 mcg