Campus Kitchen

Ingredients

• 1 cup rolled oats
• 2 Tablespoons chia seeds
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg 
• a pinch of salt
• 3/4 to 1 cup milk of your choice
• 2 Tablespoons maple syrup 
• 2 Tablespoons yogurt
• 1 teaspoon vanilla extract
• 1/4 cup peeled & grated carrots

Tasty touches

• Chopped Pecans
• Raisins + Seeds
• Dried Fruit

Directions

1. Add the rolled oats, chia seeds, cinnamon, nutmeg, and a pinch of salt to a mixing bowl and whisk together.
2. Then, add in the remaining ingredients including the milk, maple syrup, yogurt, vanilla, and grated carrots. Mix into a thick batter.
3. Pour the overnight oat batter into two glass jars or storage containers, then seal and store in the fridge for 4 hours or overnight.
4. Remove from the fridge, add any toppings you desire, and enjoy cold!

Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup milk
• 1/2 cup maple syrup
• 1/3 cup oil
• 2/3 cup light brown sugar packed
• 2 large eggs lightly beaten
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• raw sugar (optional)

Tasty touches

• Apples
• Shredded Carrots
• Nuts + Seeds
• Sweetened Coconut

Directions

1. Preheat the oven to 400 F. Line a 12-cup muffin tin with paper liners.
2. Combine the oats and milk in a large bowl. Add the maple syrup, oil, brown sugar, and eggs. Mix until combined. 
3. Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet. Divide the batter between the prepared muffin tins and sprinkle raw sugar over batter.
4. Bake for 18-25 minutes, or until the muffins spring back when lightly pressed. Let the muffins cool in the tin for 5 minutes. Then remove to wire rack to finish cooling.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheese (cheddar, gouda, or your choice)
• 1/4 cup fresh herbs (such as rosemary, thyme, or parsley), finely chopped
• 1/4 cup cold butter, cubed
• 3/4 cup buttermilk (or milk with a splash of vinegar)

Directions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, and black pepper until evenly combined.
2. Stir in the shredded cheese and chopped herbs into the dry mixture until well distributed. Add the cold, cubed butter to the bowl. Using your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs
3. Make a well in the center and pour in the buttermilk. Mix gently until just combined. Be careful not to overmix, l umps are okay!
4. Turn the dough out onto a floured surface and gently pat i t into a 1-inch thick circle. Cut into wedges or use a biscuit cutter for round shapes.
5. Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until they’re golden brown on top. Allow the scones to cool slightly on a wire rack before serving.

Ingredients

• 2 medium leeks, chopped and rinsed 
• 2 lb golden potatoes, diced 
• 2 bay leaves 
• 5 cups water (or vegetable broth) 
• ½ cup sour cream, plus extra for serving 
• Salt and black pepper, to taste 
• Olive oil (optional) 
• 1 bunch fresh dill, roughly chopped 

Directions

1. Trim and chop the leeks, then place them in a large bowl of cold water. Allow the dirt to settle at the bottom before lifting the leeks out and draining. 
2. Heat a large soup pot over medium heat. Add the leeks with a little water and cook for approximately 20 minutes, stirring occasionally, until softened and lightly golden. Add a drizzle of olive oil if desired. 
3. Add the diced potatoes, bay leaves, and water to the pot. Season with salt and bring to a gentle boil. Partially cover and simmer until the potatoes are tender but still hold their shape. 
4. Once the potatoes are cooked, remove the pot from the heat and stir in the freshly chopped dill. Stir in the sour cream until combined. Season with additional salt and black pepper to taste. 
5. Serve warm with an extra dollop of sour cream and fresh dill, if desired. 

Ingredients

• 2 tablespoons olive oil 
• 1 onion, diced 
• 2 cloves garlic, minced 
• 1 red bell pepper, diced 
• 1 jalapeño, seeded and minced (optional) 
• 2 tablespoons all-purpose flour 
• 3 cups chicken broth 
• 1 (14 oz) can diced tomatoes 
• 1 (10 oz) can red enchilada sauce 
• 2 cups cooked chicken, shredded 
• 1 (15 oz) can black beans, drained and rinsed 
• 1 cup corn kernels (fresh, frozen, or canned) 
• 1 teaspoon ground cumin 
• 1 teaspoon chili powder
•  2 cups shredded cheddar cheese 
• ½cup heavy cream 
• Salt and black pepper, to taste 

Directions

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, and jalapeño (if using). Sauté for approximately 5 minutes, or until the vegetables have softened. 
2. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until well combined.
3. Add the diced tomatoes and enchilada sauce, stirring to combine. Stir in the shredded chicken, black beans, corn, cumin, and chili powder. 
4. Bring the soup to a gentle simmer and cook for approximately 10 minutes, allowing the flavours to come together. Reduce the heat and stir in the shredded cheddar cheese and heavy cream. Continue stirring until the cheese has melted and the soup is smooth and creamy.
5. Season with salt and black pepper to taste. Serve warm with your choice of toppings, such as sour cream, fresh cilantro, avocado, or tortilla strips.