The UCookbook

Baked, Not Fried

Mozzarella Sticks

Ingredients:

Directions:

Cut the string cheese in half and freeze until frozen. Once frozen, preheat oven to 400°F.
Whisk the egg in a small bowl. Measure the flour onto a plate and in a separate bowl, mix bread crumbs, panko, parmesan, and dried parsley together. Dip the cheese sticks in the flour, then egg, and finally, cover with the breadcrumb mixture.
Line a baking tray with aluminum foil and spray with olive oil. Place the cheese sticks on the baking tray and spray with olive oi. Bake 4-5 minutes (or until the top is crispy), flip, then bake another 4-5 minutes.

-Jordan J., Lasell College

Ingredients:

Directions

Wash vegetables and cut off any hard areas, like the edges or hard skins. Slice the parsnip, sweet potato, and beetroot cross-sectionally so you have thin (¼ inch) circular slices. Be very careful when cutting the vegetables. It helps to use a very sharp paring knife or a mandolin.

Place slices on a baking tray covered in non-stick baking foil. Brush lightly with olive oil and sprinkle with desired toppings. Bake in a 350°F oven for approximately 30 minutes, turning them over halfway through. They are done when they're lightly browned.

-Franklynn B., University College London and Yale University

Ingredients:

For Quiche:

6 eggs
Choice of vegetables (suggested: spinach, grape tomatoes, broccoli, yellow peppers, red onions)
Salt
Curry or turmeric (optional)
Sage (optional)

For Pierogies:

For Tilapia:

Directions

For Quiche: Whisk the eggs together. Add the vegetables, then the salt and spices. Pour into a pan and bake at 400°F until the eggs are set.
For Pierogies: Place the pierogies on a baking sheet. Bake in a 400°F oven for 10 mins. Flip, then bake another 10 mins.
For Tilapia: Rub butter and spices into tilapia. Bake at 400°F for 20 mins., flipping once.

-Christie N., University of Windsor