COOKBOOK

Spring 2020

Home: Welcome

Vegan Banana Oatmeal Chocolate Chip Cookies

Divya Ganugapati (MS1) & sister My family and I have always been vegetarian but, since the start of 2020, we have turned completely to...

Thai Eggplant Dish

Verónica Y. Schmidt Terón (MS3, MPH) Vegetarian and Vegan. I think that this recipe is easy to modify using the vegetables that you have...

Cauliflower fried rice

Vickie Reiser (Program Assistant) Modified version with garlic from The RECIPE CRITIC This recipe is a family favorite that is fun and...

Shakshuka

Terry Roberts There are as many variations of this Middle Eastern dish as there are cooks in that part of the world. This one, from...

Chocolate Peppermint Crinkle Cookies

Terry Roberts Rich, fudgy and filled with peppermint flavor—a favorite of my afternoon DoCC group! Ingredients 2 cups flour (you can use...

Vitals Team C3 Muffins

Talia Staiger from Shalane Flanagan and Elyse Kopecky’s Run Fast Eat Slow Breakfast/ Gluten-free Ingredients 2 cups almond meal 1 cup old...

Recovery quinoa salad

Talia Staiger from Shalane Flanagan and Elyse Kopecky’s Run Fast Eat Slow This is my favorite salad! It’s so good and actually filling...

Vegetarian Escarole and White Bean Soup

Elyse Estra & mom, Lynn Gluten Free, Vegan Optional Ingredients 1 bunch of fresh escarole 1 small onion (diced) 1 tablespoon minced...

Vegetarian Stuffed Peppers

Elyse Estra (DS1) & mom, Lynn Gluten Free, Vegan optional Ingredients 5-6 bell peppers 1 cup cooked rice (any kind) ½ can black beans...

Ginger Orange Stir Fry

Keanna Chang, MS2 Ingredients 4 c broccoli (florets and stalks) 1 c sliced bell pepper (any color) ½ c carrot grated (or thin slices) 2-3...

Chili

Keanna Chang, MS2 Ingredients 2 jars of tomato sauce 3ish c beans (kidney, black, pinto, navy, etc.) 1 c corn 1 c bell peppers 1 package...

Mediterranean butternut squash soup

Keanna Chang, MS2 For butternut squash puree, you can buy canned, or cut squash in half, roast cut side down at 350o until a fork or...

Buffalo Tempeh Tacos from Purple Carrot

Ganna Brych University of Connecticut School of Medicine One of my favorite cheat night meals actually came into my life when I was...

Chicky ‘Tuna’ Salad Sandwiches

Janice A. Oliveri, MD Isa Chandra Moskowitz thinks chickpeas taste a little like tuna fish. She makes this recipe from her new cookbook,...

Chickpea and Hummus Curry

Sandra Carpenter (MS2) Justin Ellenberg (MS3) Adapted from Bosh: Hummus Curry Vegan, nut-free. Contains sesame. We love this recipe...

ABOUT

We are living in extraordinary times amidst COVID-19 and social distancing. One of the many challenging aspects of this lifestyle adjustment can be cooking and working with food. Many people are now having to cook much more than they were previously, and those working long hours may be overwhelmed by the responsibility of cooking when they arrive home.

There is a phrase in Spanish that says, "El amor entra por la cocina / Love enters through the kitchen" which showcases the integral role food plays in many Hispanic cultures. Because of this, the UConn LMSA chapter has decided to compile recipes for a cookbook! We believe that compiling a recipe cookbook is a way that UConn Health can support one another through this unprecedented time. We also believe that a cookbook would help alleviate the mental burden of deciding what to cook, encourage people to continue to eat as nutritiously as possible, and build a sense of community within UConn Health.

These recipes have been compiled by students and faculty alike. We hope you enjoy this cookbook!

-UConn LMSA