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Campus E-Cookbook

Cooking Sustainably One Recipe at a Time

Welcome to the UW Eau Claire Campus E-Cookbook. Did you know that cooking at home allows you to source sustainable ingredients, waste less food and use less energy? Along with sustainable tips and tricks for cooking, you will find sustainable shopping options near Eau Claire. Recipes for this E-Cookbook are provided by faculty and staff at both Eau Claire and Barron Country campuses. 

Tips for Sustainable Cooking

Eat Seasonally: Eating produce in season is tastier, more nutritious, and can be better for the planet. Most foods have times of the year that they are more abundant than others. Eating according to those times benefits the environment’s natural production.  

Store Leftovers in Glass Containers or Jars: Storing your leftover food in glass containers or jars with air-tight seals helps your food stay fresh and tasty for as long as possible. Glass helps to preserve the strength, aroma, and flavor of food.  

Storing Food like a Pro: Did you know that the best way to store celery is upright in a glass of water on a shelf in your fridge? Or that bananas should not be stored next to other fruits on the counter? Increasing your knowledge of how to properly store food can help increase its lifetime and reduce spoilage.  

Introduce Mindfulness into your Shopping Routine: Planning out the meals ahead of your grocery trip and being intentional about what foods you buy can reduce your food waste. To start, consider what meals you will be making for the week, how many people need to be fed, and what kind of leftovers you’d like. Then, check on what you’ve currently got in your freezer, pantry, and fridge to see what you can use up. Once you’ve planned your meals, determine how much food you will need and generate a shopping list. Introducing mindfulness when shopping will also allow you to take fewer trips to the grocery store and reduce your carbon emissions from the gas being generated by your car. 

Shop Locally: Shopping Locally allows you to obtain fresh, local food. This gives you an opportunity to know who grows your food and understand what you are eating. 

Use Reusable Grocery Bags: Reuse bags when grocery shopping. The average reusable bag has a lifespan equal to that of more than 700 disposable plastic bags. It is a small step to reduce the millions of plastic that reach our oceans each year. 

Sustainable Shopping Near me

Sustainable Shopping Near Me  

Eau Claire Downtown Farmers Market  

300 Riverfront Terrace - In Pheonix Park 

May Saturdays: 7:30 am - 1:00 pm 

June-October Wednesdays & Saturdays: 7:30 am - 1:00 pm, Thursday: 12:00 pm - 5:00 pm 

November- April Winter Market 

Second Saturday of the Month: 8:30 am - 12:30 pm 

Menomonie Market Food Co-op 

1117 S Farwell St., Eau Claire, WI 54701 

Sunday - Saturday 7 am - 8 pm 

Volume One Local Store 

205 N Dewey St., Eau Claire, WI 54701 

Sunday 9:00 am - 6:00 pm 

Monday - Saturday 9:00 am - 9:00 pm 

Forest St. Garden Pavilion 

534 Forest St., Eau Claire, WI 54701 

DragSmith Farms

1304 16 Ave., Barron, WI 54182 

Monday-Saturday 10:00 am - 4:00 pm

Sunday: Closed 

(715) 537-3307

 

Campus E-Cookbook Recipes 

German Pancakes (Mountains, similar to a Dutch Baby pancake) 

From the kitchen of: Debra Jansen 

Ingredients: 

6 eggs 

1 cup flour 

½ teaspoon salt 

1 tablespoon sugar 

1 cup milk 

4 tablespoons butter 

Directions: 

1. Preheat oven to 400 degrees. 

2. Beat eggs until frothy and add flour, salt, sugar, and milk. Mix until smooth.  

3. Place butter into a 13 x 9-inch baking dish or pan and place in oven until butter is sizzling.  

4. Pour batter into pan and pop back into the 400-degree oven.  

5. Bake for 20 minutes—batter will form “mountains” while baking.  

6. Serve with syrup or butter and powdered sugar. 

Broccoli and Cheddar Quiche with Brown Rice Crust 

From the kitchen of: Sarah Tweedale  

Ingredients:  

1 ½ cup day-old brown rice 

1 ¼ cup cheddar cheese, grated | divided 

¼ cup Parmesan cheese, grated 

8 large eggs 

Frozen* broccoli florets, defrosted with excess moisture removed 

¼ cup green onions 

Pinch of nutmeg 

Salt and pepper, to taste 

Directions: 

1. Preheat oven to 450 degrees ˚F. 

2. Combine rice, ¼ cup cheddar cheese, Parmesan cheese, and 2 eggs together. Press into the bottom and sides of a pie pan to about ¼-inch thickness. Bake crust for about 7 minutes or until it just begins to brown. 

3. Beat the remaining 6 eggs with nutmeg, salt and pepper. Remove the crust and lower oven temperature to 375˚ degrees. Layer broccoli florets, the remaining 1 cup of cheddar cheese, and green onions. Pour the eggs over these ingredients. Bake for 35-40 minutes until the eggs are firm and the top is golden brown. 

*If using fresh broccoli, blanch before adding to quiche. 

Crunchy Romaine Strawberry Salad 

From the kitchen of: Sarah Tweedale  

Ingredients: 

1 package ramen noodles 

1 cup chopped walnuts 

¼ cup butter 

¼ cup vegetable oil 

¼ cup sugar 

2 tablespoons red wine vinegar 

½ teaspoon soy sauce 

2 heads romaine lettuce, torn 

½ cup chopped green onions 

2 cups fresh strawberries, sliced 

Directions: 

1. Melt butter in a skillet, and break noodles into small pieces. Sauté noodles and walnuts for 8-10 minutes or until golden and allow to cool. 

2. Combine oil, sugar, vinegar, and soy sauce in a jar with a tight-fitting lid. Shake well. 

3. Just before serving, combine the romaine, onions, strawberries, and noodles and walnuts in a large bowl. Drizzle with dressing and toss gently. 

Chicken Noodle Bake  

From the kitchen of: Ethan Tulip  

Ingredients:  

5 cups uncooked rotini pasta 

2 tablespoons butter 

1 teaspoon salt 

½ teaspoon black pepper 

1 ½ cups frozen green peas, thawed 

2 cups chopped cooked chicken 

15-ounce jar Alfredo sauce 

1 1/2 cups sour cream 

½ cup milk 

1 ½ cups shredded Italian cheese blend 

½ cup shredded sharp cheddar cheese 

Directions: 

1. Heat the oven to 350 degrees. Spray a 3-quart casserole dish with cooking spray. 

2. Cook the pasta as directed on package and drain. 

3. Meanwhile, in a 12-inch nonstick skillet, melt the butter over medium heat. 

4. Stir in all of the remaining ingredients except the cheddar cheese. Cook until the Italian cheese is melted, stirring constantly. 

5. Pour the mixture over the cooked pasta; mix well. Spoon the mixture into the casserole dish and cover with foil. Bake the casserole for 30 minutes or until thoroughly heated. 

6. Uncover and sprinkle with the cheddar cheese. Return to oven for 5 minutes or until cheese melts. 

Crockpot Moroccan Chickpea Stew 

From the kitchen of: Sarah Tweedale  

Ingredients: 

1 tablespoon vegetable oil 

1 onion, chopped 

4 garlic cloves, minced 

2 sweet potatoes 

1 can of chickpeas 

2 cups tomato sauce 

1 cup vegetable broth 

2 tablespoons maple syrup 

1 ½ teaspoon cumin 

2 teaspoons curry powder 

1 teaspoon paprika 

½ teaspoon cinnamon 

½ teaspoon turmeric 

Dash of cayenne pepper 

Salt and pepper to taste 

Directions: 

1. Heat oil in a pan on medium-high heat. Add the onion and let cook for 3 minutes. Add the garlic and cook for an additional minute 

2. Remove from heat and add onion and garlic to a crockpot. Add other ingredients and stir. 

3. Cook on high for 4 hours. 

4. Serve alone or over rice. Garnish with cilantro. 

Boeuf Bourguignon  

From the kitchen of: Mary Hoeft  

Ingredients: 

2 tablespoons shortening 

5 medium onions thinly sliced 

16 ounces mushrooms washed, sliced, trimmed 

Salt, pepper, garlic salt (to taste) 

5 large cloves of garlic minced 

4 tablespoons flour 

1 ½ cup beef broth 

1 liter of burgundy wine or pinot noir 

3 ½ pounds of chuck roast trimmed of fat 

Directions: 

1. Melt shortening in skillet. Add onions and mushrooms. Cook and stir until tender. Remove and drain. 

2. Brown meat in same skillet (add more shortening if needed). Add minced garlic. Remove from stove. 

3. Mix flour and broth and stir into meat. Place meat and broth mixture into a kettle. Heat to boiling stirring constantly. 

4. Add enough wine to make sure all the meat is covered. 

5. Cover and simmer for 3 hours. Keep adding wine as needed to make sure meat is covered. 

6. After 3 hours (or when meat is very tender) add mushrooms and onions and simmer for an additional hour. 

7. French eat boeuf bourguignon like a stew, served with bread on the side. In the U.S., some prefer it over noodles or rice. 

Slow Cooker Chicken Cacciatore 

From the kitchen of: Debra Jansen  

Ingredients: 

8 chicken thighs (with or without bone), skin removed 

28 ounce can crushed Italian seasoned tomatoes 

2 tablespoons apple cider vinegar 

½ red bell pepper, sliced 

½ green pepper, sliced 

½ large onion, chopped 

1 carrot, peeled and sliced 

1 teaspoon dried oregano 

1 bay leaf 

Salt and pepper to taste 

Directions: 

1. Spray a large skillet with non-stick spray or oil and heat over medium-high heat and brown the chicken on both sides; season with salt and pepper. 

2. Add the chicken, onions, peppers, and carrot to the slow cooker.  

3. Pour the tomatoes and vinegar over the chicken and vegetables; add the oregano and bay leaf and stir until somewhat mixed.  

4. Cover the slow cooker and cook on low for 8 hours (or high for four hours).  

5. Remove bay leaf before serving, add salt and pepper to taste.  

6. Suggest serving over pasta, rice, polenta, cauliflower rice or other vegetables, couscous, quinoa, etc. 

Oh Henry Bars 

From the kitchen of: Debra Jansen 

Ingredients for Base: 

4 cups oatmeal 

1 cup packed brown sugar 

½ cup light corn syrup 

1 cup butter or shortening 

Directions for Base: 

1. Preheat oven to 350 degrees. 

2. Mix together ingredients for base and press into lightly greased 9 x 13-inch pan. 

3. Bake at 350 degrees for 12 to 15 minutes. Let cool slightly (base will be slightly runny while still hot). 

Ingredients for Topping: 

1 cup chocolate chips 

¾ cup peanut butter 

Directions for Topping: 

1. Melt and mix together chocolate chips and peanut butter.  

2. Spread over base while still warm.  

3. Chill until firm. (May want to cut into bars before base hardens.) 

Monster Cookies 

From the kitchen of: Debra Jansen  

Ingredients: 

½ cup (1 stick) butter or margarine 

1 cup extra crunchy peanut butter 

1 ¼ cups brown sugar 

1 cup sugar 

3 eggs 

2 tablespoons vanilla 

2 teaspoons baking soda 

4 ½ cups quick cooking oatmeal 

¼ pound M & M’s 

¾ cup chocolate chips 

Directions: 

1. Mix the ingredients in the order listed. 

2. Drop by ice cream scoop onto greased cookie sheet and flatten slightly.  

3. Bake at 350 degrees for 10-12 minutes. 

Applesauce Gingerbread 

From the kitchen of: Debra Jansen  

Ingredients: 

1 cup applesauce 

½ cup molasses 

1 teaspoon baking soda 

1 ½ cups flour 

1 teaspoon ground ginger 

¾ teaspoon ground cinnamon 

¼ teaspoon ground cloves 

¼ teaspoon salt 

2 large eggs 

2/3 cup sugar 

1/3 cup vegetable 

Directions: 

1. Preheat oven to 325 degrees and line an 8 x 8-inch pan with parchment paper or grease and flour the pan. 

2. In a medium saucepan, bring to a boil 1 cup applesauce.  

3. Remove applesauce from heat and add molasses and baking soda. The mixture will foam vigorously with the addition of the baking soda. 

4. Sift together flour, ginger, cinnamon, ground cloves, and salt.  

5. In another bowl, beat together the eggs and sugar until thick and pale yellow; gradually beat in the vegetable oil.  

6. Fold in the flour mixture in three parts, alternating with the applesauce. 

7. Pour into pan and bake about 40 to 45 minutes or until a toothpick inserted into the center of the gingerbread comes out clean.  

8. Let cool in the pan for 10 minutes; then slide a knife around the cake to detach it from the pan. Invert the gingerbread and peel off the parchment paper, if using. Let cool. 

Peanut Butter Bar 

From the kitchen of: Debra Jansen  

Ingredients for Base: 

1 ½ cups shortening or margarine 

1 ½ cups brown sugar 

1 ½ teaspoon baking soda 

1 ½ cups oatmeal 

1/3 cup peanut butter, plus 1 tablespoon  

3 cups flour 

Directions for Base: 

1. Bake at 350 degrees for 12 to 18 minutes in greased 10 x 16-inch pan. 

Ingredients for Frosting: 

1 ½ squares chocolate 

1 ½ tablespoon butter 

1/3 cup milk plus 2 tablespoons 

Directions for Frosting: 

1. Boil for one minute and add 2 ½ cups of powdered sugar. Frost when warm. Can sprinkle chopped nuts on top of frosting (optional). 

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