UMW Yummy Recipes

Check out the Campus Dining Holiday Dessert Recipes Gifts submitted.  The recipes provided below were submitted by UMW employees.

Ginger Molasses Coolies

Submitted by:  Samantha McDonough

Ingredients Directions
1 pound of butter (2 cups)
1/2 tablespoon of salt
3 cups of brown sugar
3/4 cup of dark molasses
1/2 cup of water
6-1/2 cups of unsifted flour
1 tablespoon of baking soda
1 tablespoon cinnamon
2 teaspoons ground cloves
1-1/4 teaspoons ginger
You will need a pretty big mixing bowl for this.
Cream butter, molasses, water, salt and brown sugar together.
Beat in eggs.
Sift dry ingredients together and add to creamed mixture.
Mix well.
Refrigerate for 24 hours.
Roll in balls about 2″ in diameter, then roll in granulated sugar.
Place rolled dough on baking sheet, do not press down.
Bake for 15-18 minutes at 350 degrees.
Makes a few dozen. Keep stored in airtight container.

Veggie Burrito Salad

Submitted by:  Brian Ogle

Ingredients Directions
1 Yellow or Orange Bell Pepper
1 Poblano Pepper
2-3 Jalapeno Peppers
1 Red Onion
2 Cans Low-sodium or No-salt-added Black Beans, rinsed
1/3 Cup Low-sodium Chicken Broth
2 Teaspoons Chipotle Chili Powder
1/2 Teaspoon Cumin
1/2 Teaspoon Coriander
1/4 Teaspoon Garlic Powder
1 Head of Fresh Red Lettuce
Cooked Whole Grain Brown Rice
Grape Tomatoes
1 Avocado
Monterey Jack Cheese
Salsa or Preferred Hot Sauce

This recipe is inspired by the DASH (Dietary Approaches to Stop Hypertension) Diet guidelines, to avoid excess sodium while eating whole grains, fruits/vegetables, and limited dairy. Vegetarians could substitute vegetable broth for chicken broth, but that adds substantial sodium, so I use low-sodium chicken broth. Check the serving size for cheese to avoid adding too much fat, and check the sodium in the salsa. Ingredients are flexible, so add or subtract to your tastes!

Prep time: 20-30 minutes

  1. Cook whole grain brown rice (can be done ahead). Rinse black beans, set aside.
  2. Coarsely chop peppers and onions. Leave a few jalapeno seeds in for extra heat!
  3. In a large skillet, sauté peppers and onions in vegetable oil over medium high heat, stirring occasionally, 4-6 minutes.
  4. Meanwhile, spread lettuce over plates, and top with brown rice.
  5. Add black beans, spices, and broth. Simmer, stirring occasionally to avoid beans sticking to the pan, until liquid is absorbed/cooked off.
  6. Add cooked black bean and veggies over the bed of rice and lettuce. Top with tomatoes, avocado chunks, diced cilantro, cheese, and salsa, as preferred.

Lemon Chicken Orzo Soup

Submitted by:  Marissa Miller

Ingredients Directions
  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks [or chicken breast]
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 5 cups chicken stock
  • 2 bay leaves
  • 3/4 cup uncooked orzo pasta
  • 1 sprig rosemary
  • Juice of 1 lemon [extra lemon wedges for serving]
  • 2 tablespoons chopped fresh parsley leaves
  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  3. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
  4. Serve immediately. [Add a lemon wedge to each bowl.]

***** [Full recipe with pictures]