Good Eating

Not in the mood for Schroeder Chicken Parm? Enjoy a homemade meal instead. (And then treat yourself to a fun drink.) 

We made everything on campus. You can too.


Photos and food by Erin Nelson and AJ Trela
Photos and food by Erin Nelson and AJ Trela

Quick Coffee Cup Quiche

Serves 1


1 egg

1 1/2 tablespoons milk


Ground black pepper

1/4 of a whole wheat bagel (or

similar amount of French bread, etc.)

2 teaspoons cream cheese

1/2 slice prosciutto or ham

Fresh thyme leaves or fresh

chopped chives

Dijon mustard



Beat egg and milk together with a fork in a coffee cup, adding salt and pepper to taste. Tear bread into dime-size pieces; stir in. Add cream cheese; stir in. Cut ham into small pieces; add to mixture. Sprinkle with thyme.

Microwave on high for about 1 minute and 10 seconds. Garnish with mustard and fresh thyme or chives.



Half-Hour Veggie Chili

Serves 6


1 tablespoon canola oil

1 large sweet onion, chopped

1 carrot, chopped

1 red bell pepper, chopped

1 tablespoon finely chopped

jalapeño pepper

2 cloves garlic, minced

1-2 tablespoons chili powder

1 teaspoon ground cumin

1 28-ounce can plus one 14-ounce

can whole tomatoes, chopped,

with juices

¼ teaspoon salt

1 15-ounce can red kidney beans,


1  15-ounce can black beans, rinsed

½ cup cooked quinoa

½ cup nonfat plain Greek yogurt

⅓ cup chopped green onion


Heat oil in a pot over medium heat. Add onions, carrot, bell pepper, jalapeño, garlic, chili powder and cumin. Cook 5 to 7 minutes, stirring often, until the onions, bell pepper, and carrot are soft. Add tomatoes with their juices and salt. Cook for 5 minutes over high heat. Reduce heat to low, and stir in beans and cooked quinoa. Simmer until the chili is thickened, about 15 minutes. Garnish with yogurt and green onion, if desired.



Miso-Maple Sweet Potato Tacos


Sweet Potato Filling

2 tablespoons miso paste

2 tablespoons maple syrup

2 tablespoons rice wine


2 medium sweet potatoes,

unpeeled and chopped

into small cubes

1 small red onion, chopped

Olive oil



Taco Fixings

Corn tortillas, 2 to 3 per person

Avocado, sliced



Chopped scallions

Toasted pumpkin seeds


Heat oven to 400° F. Whisk the miso paste, maple syrup and vinegar together in a small bowl. Spread sweet potatoes and onions in a single layer on a baking sheet. Drizzle with a little olive oil, and then liberally brush the glaze over the vegetables. Bake in the oven for 20 to 30 minutes. The time will vary depending on the heat of your oven and the size of your sweet potato cubes. The onions will likely be done first so be sure to watch and take them out when they’ve lightly browned. When the sweet potatoes are finished, remove from the oven, taste and add another brushing of glaze if you wish. Serve on warm corn tortillas. And be sure to enjoy with cilantro coconut sauce (we’re obsessed).

Cilantro-Coconut Sauce (for tacos)

1/2 cup coconut milk

1/4 cup cilantro leaves

1/4 cup basil leaves

1 scallion, chopped

1/4 cup toasted

pumpkin seeds

1 lime, zested and juiced

1 small garlic clove

Splash of Sriracha hot


Pinch of sugar

Salt and pepper, to taste

Directions: In a food processor, pulse all ingredients together until smooth. Serve alongside the tacos.



5-Minute chocolate chip cookie milkshake 

Serves 2


2 1/2 cups coffee ice cream

1 1/2 cups milk

2 large chocolate chip cookies

6 ice cubes

1 chocolate chip cookie to crumble on top


1/2 cup Bailey’s Irish cream liqueur


Add all ingredients to a blender and process until almost smooth, leaving some small pieces of cookie if possible.

Pour in glasses and crumble more cookies
on top. Serve!





1 bottle red wine

1 shot brandy

1 lemon sliced

1 grapefruit sliced

3 strawberries, sliced

2 tablespoons sugar

2 cups club soda


In a pitcher, combine the wine, brandy, sugar and fruit, and let it sit overnight. Add club soda just before serving to add a pop. Be sure to buy seedless fruit if possible.