Recipes from the Center of the Universe 2 0 1 9 - 2 0 2 0 Dear New College grads of 2020,

We're deeply sorry that your final semester was probably not how you imagined it would go. While it's heartbreaking that we are unable to celebrate you all together this week (the way that you deserve), I hope you find surprising, special, and personalized ways to celebrate with those you care about. It's important to celebrate this achievement, even amidst the chaos and uncertainty. Especially amidst the chaos and uncertainty.

Since many celebrations revolve around food, we thought it would be fun to collect recipes from the faculty and staff who you've shared campus with these past four years. We've turned them into a recipe book that you can take with you as you start your next chapter. Some of you may have even tried some of these before at an end-of-the-semester feast for a course.

We hope you find a few new favorites among these pages and share some of the deliciousness with friends old and new.

Congratulations; well done. We are all so proud of you.

All our best, The Student Success Center

P.S. The natural state of the human spirit is ecstatic wonder! We should not settle for less! R E C I P E S

5 U z i B a r a m H u m m u s

6 J a c q u e l i n e B e t h u n e M c N e i l P e c a n c r u n c h

7 T i m B i n n s R e d b e a n s a n d r i c e

8 L i s a B o l d u c B a n a n a b r e a d

1 0 M a r i b e t h C l a r k B l a c k b e a n a n d c o r n s a l a d

1 1 D u t c h b a b y

1 2 H e r m i t b a r s / J o e F r o g g e r s

1 3 N a o m i C o p e l a n d C h e e s y P o t a t o e s

1 4 C h i c k e n w r a p p e d i n b a c o n

1 5 C a r a m e l p e c a n c a k e

1 7 E r i n D e a n W h o l e w h e a t c h o c o l a t e c h i p c o o k i e s

1 8 H e l e n e G o l d H o l i d a y r u m b a l l s

1 9 R a n d y H a r r e l l S a u s a g e d i p

2 0 B u g l e c r a c k

2 1 P a u l H a r r i e s S t o v e t o p B B Q - s t y l e p o r k

2 2 D a v i d H a r v e y G a z p a c h o

2 3 H e a r t y l e g u m e s

2 4 S a r a h H e r n a n d e z T a c o s p o c h o s ( c h i c a n o s )

2 6 S o n i a L a b r a d o r R o d r i g u e z A r r o z c o n g a n d u r e s

2 7 M a n e e s h a L a l L e m o n b u t t e r m i l k i c e p o p s

2 8 O v e n r o a s t e d c h i c k e n s h a w a r m a

2 9 C h o c o l a t e p u d d i n g w i t h e s p r e s s o w h i p p e d c r e a m

R E C I P E S

3 0 D o u g L a n g s t o n C h i c k e n d i v a n

3 2 T r a v i s L e e P o t a t o t o r t i l l a r o l l - u p s

3 3 J o e M a y e r N a n a ' s f a m i l y b r o w n i e r e c i p e

3 4 R e n n e c k a r f a m i l y c o f f e e c a k e

3 5 P a u l a M e l o C e v i c h e

3 6 M e x i c a n c a v i a r

3 7 L e s l e y N i c k l e s G o u l a s h

3 8 A m y R e i d G r a n d m a P a l m e r ' s s h o r t b r e a d c o o k i e s

3 9 C a r l S h a w Μ Α Κ Α Ν Δ Τ Σ Ε Ε Σ Ε

4 1 A l i c e S h i p m a n T h a i p e a n u t c u r r y s a u c e

4 3 G l u t e n - f r e e b l a c k b e a n b r o w n i e s

4 5 G l u t e n - f r e e p u m p k i n m u f f i n s

4 7 D a w n S h o n g o o d Y e l l o w s q u a s h a n d c o r n

4 8 K a y l i e S t o k e s C h i c k e n t a m a l e p i e

4 9 V i c t o r i a T e s h G u a c a m o l e

5 0 S u n d r i e d t o m a t o s t o v e t o p c h i c k e n

5 1 L e s l i e T o w n s e n d B a k e d e g g p l a n t w i t h m u s h r o o m s

5 2 J o c e l y n V a n T u y l S p a g h e t t i w i t h e g g s

5 3 M i r i a m W a l l a c e C h o c o l a t e d e n v e r p u d d i n g

5 4 M a r y a n n e Y o u n g P a s t a a l l i m o n e Hummus Uzi Baram Professor of Anthropology

Ingredients Steps Chickpeas (aka garbanzo beans) 1.Mash the chickpeas and garlic, add lemon Tahini juice, salt, cumin, and olive oil (there is debate Fresh lemon juice whether one starts with the tahini and lemon and then mix in the chickpeas or whether to Salt start with the chickpeas) Fresh Garlic Ground Cumin 2. Blend all together. Olive Oil Cold Water 3. Add water to your choice of smoothness.

Parsley 4. Make an indent in the center of the serving Paprika bowl, add a bit of olive oil and garnish with parsley and paprika. Serve with pita.

To mix the ingredients, the easiest approach is to use a food processor but hummus can be made by hand with a masher.

The amount of spices, lemon juice, and water is up to you; I vary quantity dependent on mood or occasion.

The key to a fulfilling hummus: at least a third of the hummus needs to be tahini. PECAN CRUNCH JACQUELINE BETHUNE MCNEIL EXECUTIVE ASSISTANT TO THE DEAN OF STUDENT AFFAIRS

"My Mother was born and raised in Georgia, so she loved anything with pecans. Here are two snack versions (either sweet, or spicy), that also make for easy toppings."

SWEET VARIATION SWEET DIRECTIONS INGREDIENTS Beat egg white and water until 1 lb of pecan halves foamy. Mix sugar, cinnamon and salt 1 egg white and add to egg white mixture. Stir in 1 Tbsp cold water nuts. Spread onto a buttered cookie 1 tsp salt sheet. Bake at 300 degrees for 45 1 tsp cinnamon minutes, stirring at least three times. 1 cup sugar

SPICY VARIATION S PICY DIRECTIONS INGREDIENTS Combine the Tabasco, Worcestershire 1 lb Pecan halves Sauce and garlic powder in the 1-1/2 tsp Tabasco melted butter while still warm. 6 Tbs butter, melted Spread the pecan halves on a cookie 1 tsp Worcestershire Sauce sheet and pour the warm mixture pinch of garlic powder over the pecans. Bake at 325 degrees for 20 to 30 minutes, shaking and stirring occasionally until well covered and lightly browned. RED BEANS AND RICE T I M B I N N S T R A N S F E R A D M I S S I O N S C O O R D I N A T O R

I N G R E D I E N T S 1 1/2 cup chicken or vegetable broth 2-3 links of andouille (or other smoked sausage), sliced (optional) 3/4 cup white rice (preferably Arborio), uncooked 1 tbsp butter or margarine 2 tbsp olive oil 1 small yellow onion 1 small green or red bell pepper 1 tsp bottled minced garlic 1 16 oz can of red beans 1 tsp dried thyme 1/2 tsp curry powder 3/4 tsp hot sauce salt and pepper to taste

I N S T R U C T I O N S C ombine broth, rice and butter in a saucepan.Cover and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for 16-17 minutes or until liquid is absorbed.

While rice is cooking, heat oil in a 10 inch skillet over medium high heat.

Coarsely chop onion and place in skillet being certain to stir occasionally.

Coarsely chop bell pepper and add to skillet with garlic. Cook for 3 minutes, stirring occasionally. Stir in tomatoes, beans, sausage, thyme, curry powder, hot sauce, salt, and pepper. Simmer, uncovered, for 8 – 9 minutes, stirring occasionally.

Serve over rice, with parsley and hot sauce as garnishes if desired. Serving Suggestion: serve with corn bread or fresh French bread, and a spring mix salad with a light vinaigrette. BANANA BREAD Lisa Bolduc Office Manager, SA[u]CE

"This has been an unconventional semester, but know that I support each of you and will miss having you all around next year. Please stay safe and enjoy the next steps. Love, Lisa"

INGREDIENTS STEPS 1 1/4 cup sugar 1. Move oven rack to low position so that tops of pans will be in center of 1/2 cup butter softened oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4

1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 2 eggs inches.2

1 1/2 cups mashed very 2. Mix sugar and butter in large bowl. ripe bananas (3 to 4 Stir in eggs until well blended. Add medium) bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda 1/2 cup buttermilk and salt just until moistened. Stir in nuts. Pour into pans. 1 tsp vanilla 3. Bake 8-inch loaves about 1 hour, 9-

inch loaf about 1 1/4 hours, or until 2 1/2 cups all purpose toothpick inserted in center comes out flour clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from 1 tsp baking soda pans and place top side up on wire rack. Cool completely, about 2 hours, 1 tsp salt before slicing.

Wrap tightly and store at room 1 cup chopped nuts, if temperature up to 4 days, or desired refrigerate up to 10 days.

A Note from Maribeth Clark Professor of Music

Dear 2020 Graduates,

I am grateful to Kaylie Stokes and the Student Success Team for the invitation to share food with you, even if it’s just recipes, as a gesture of support towards you graduates. I am so sorry this time since spring break has been so unconventional, and I hope you have found something that gives you a sense of stability and well-being in this strange moment, or have people around you, physical or virtual, who support your search. There are many of you I have never met, but I believe in the New College experience. Whatever specific form it has taken for you, we share a lot just because we have been in this same place for some time. If you are like me, you will plumb the depth of your life here for years to come, and push at the boundaries of what you know or think you know. Insights might come to you in dreams, or in conversations, or while reading or watching or listening, or walking silently with a friend. We may not be stronger for this experience of isolation and disruption, but we can be vigilant in our care for each other as we move forward the best ways we can.

I am sharing three easy recipes that I have enjoyed making and eating. They don’t reflect my Gulf Coast heritage — I did not grow up eating any of these foods, at least in the combinations that you find them here. I considered describing a fried mullet dinner in great detail, but you really need fresh fish and a deep-fat frier. That is my heritage food from growing up in Pensacola, Florida, growing up in a place I loved that doesn’t really exist anymore.

Instead, I am sharing recipes I encountered during my adult life. People I love introduced me to these foods over the last three decades, from the nineties to just a couple of years ago, after I graduated from college and found myself in places that stretched my sense of identity in positive ways (New College remains one of these places for me. Never a dull moment!). These recipes represent culinary epiphanies for me: to my knowledge, I had never tasted cilantro before I had the bean and corn salad. The name “hermits” or “Joe Froggers” has such unusual poetry to it: I love the name almost as much as I love the person who loves the cookie (a lot of love there…). And the Dutch baby was such a pleasant surprise—the best of a buttery pancake combined with something like a popover, the eggy roll that you might find in a New York or New Jersey diner.

No telling where you will go, but in 30 years you will know recipes that you don’t know now, and some of them will have amusing names.

With much love and optimism for your futures, Maribeth Clark Black Bean and Corn Salad Maribeth Clark Professor of Music

When I was in grad school a friend from a yoga class brought this salad to a potluck I attended. It was beautiful and delicious, vegan and gluten free, and I have made it for many a potluck since then. You can add many things: avocado, tomato, onion, or omit the parsley or the cilantro (but I love cilantro, and I love the green), or use lemon instead of lime, or even vinegar if you have no citrus, or some lighter salad oil if you have no olive oil. You can add a second can of beans to stretch it, or use canned corn instead of frozen. Here is the basic recipe:

IInnggrreeddiieennttss DDiirreeccttiioonnss 1 15oz can black beans 1.Drain and rinse the black beans, 1 lb bag frozen corn and place them in a large salad 1 red pepper diced bowl. 1 clove garlic finely diced 1 bunch cilantro chopped 2. Add the frozen corn, the diced 1 bunch parsley chopped red pepper, the chopped cilantro, Juice of one lime parsley, and garlic. ½ cup extra virgin olive oil 1 tsp cumin seeds, toasted 3. Roast the cumin seeds until (or ground cumin) fragrant in a shallow pan on the Salt and pepper to taste stovetop, or just skip the warming and use cumin powder and add it with a bit of salt and pepper.

4. Combine the olive oil with the lemon juice and whisk together. Pour over the salad and mix. The salad is best if it sits a few hours so the flavors can blend. DUTCH BABY M A R I B E T H C L A R K P R O F E S S O R O F M U S I C

Ingredients Directions (From Florence Fabricant of the NYT) 3 eggs 1. Have ingredients at room temperature. You can 1/2 c. flour leave the eggs and butter out overnight. Just 1/2 c. milk microwave the milk for a few seconds to warm it a bit. 1 tablespoon sugar Preheat the oven to 425 degrees F. pinch of nutmeg 2. Combine eggs, flour, milk, sugar, and nutmeg in a 4 tablespoons unsalted butter blender and blend until smooth. Batter may also be mixed by hand. Syrup, preserves, confectioner's sugar, or cinnamon sugar 3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has S E R V I N G S : 3 - 4 melted (don't let it burn), add the batter to the pan, R E A D Y I N : 4 0 M I N return the pan to the oven and bake for 20 minutes until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake 5 minutes longer.

4. Remove from oven, cut into wedges, and serve immediately with toppings of your choice.

"The first time I had Dutch baby was at a brunch at Heidi Harley’s house. A friend of mine posted this recipe for it on her Facebook page at the beginning of the pandemic, and I was inspired to bake it. Pancakes are great comfort food when stuck at home. Plus the name just makes you smile. For the pancake to “poof” the ingredients should be room temperature. You can put out the eggs and the butter the night before. I put the milk in the microwave for 15 seconds just to take the chill off it before I added it. (FYI, I always have a box of Bisquick in my house for quick pancakes or biscuits. With eggs, milk, and grease for a pan, you can feed a crowd easily. With butter and jam, real maple syrup, or even the fake stuff, you can have a sweet meal in a trying time)." HERMIT BARS (JOE FROGGERS) MARIBETH CLARK Professor of Music

Ingredients Directions 1 stick of butter 1. Heat oven to 350 degrees. Line a cookie sheet 1/2 c. sugar or jelly roll pan with parchment paper.

2 eggs, room temperature 2. Beat the butter and sugar with an electric 1/2 c. molasses mixer until creamy and smooth, about 3 minutes. 2 c. flour Add the eggs and molasses and beat until fully 1/2 teaspoon baking soda incorporated (the mixture may appear grainy at 1/2 teaspoon baking powder first, keep beating until smooth and dull). In a 1/2 teaspoon salt separate bowl, whisk together the remaining 1/4 teaspoon allspice ingredients, except the raisins and nuts, and then 1/2 teaspoon cinnamon gent;y stir into the butter-sugar mixture until just 1/4 teaspoon mace incorporated. Sir in raisins and nuts.

1/2 teaspoon ground cloves 3. Using a rubber spatula, form the dough into two 1 c. raisings logs on the prepared pan (they will spread out to 1 c. chopped pecans about five inches in width, so make sure you leave enough room). Bake for 15 minutes (I never find "My husband grew up eating this long enough, check after 15 minutes but don't these cookies baked by a neighbor in Southwestern be surprised if it takes 20-22) or until the top of Vermont. A molasses and spice the log springs back and they are lightly browned. cookie full of raisins and nuts, Let cool for 15 minutes. Cut at an angle into slices they taste like they might be that are about two inches long. These hold well in good for you. And they are easy to make, since you just cut them an airtight container and can be frozen. into bars. I found this recipe in Christopher Kimball, The Yellow Farmhouse Cookbook (Boston: Little Brown and Company, 1998), pp. 255-257." C h e e s y P o t a t o e s N a o m i c o p e l a n d O f f i c e M a n a g e r , C E o

i n g r e d i e n t s

1 large package of frozen hashbrown Velveeta cheese potatoes (either cubed or shredded) 1 small box of corn flakes 1 large container of sour cream 1 ½ sticks of Butter 1 large can of cream of chicken soup Salt, pepper 1 small diced onion S t e p s

1. In a bowl, combine sour cream, soup and diced onion. Sprinkle in some salt and pepper to liking. Mix in frozen hash browns.

2. Butter a glass 9x13 baking dish.

3. Melt one half stick of butter in microwave and set aside.

4. Crush the corn flakes in a gallon Ziplock baggie and pour the melted butter into the crushed cornflakes.

5. Pour half of the potato mixture into the bottom of the dish. With your hands, press potatoes down to bottom.

6. Take one-third of the cheese and cut up into slices or cubed pieces to cover this layer of potatoes.

7. Cut up another ½ a stick of butter into pieces and place alongside the cheese pieces.

8. Place the remainder of the potatoes on top and press down again.

9. Cut another third of the cheese and place on top and the remaining butter and place alongside the cheese.

10. Pour the corn flakes with melted butter on top. Pat down again and cover with foil.

11. Bake on 350 for 1 ½ hours. Uncover and back for another 15 minutes. CHICKEN WRAPPED IN BACON NAOMI COPELAND OFFICE MANAGER,CEO

INGREDIENTS 4-6 boneless chicken breasts 1 large container sour cream 2 cans golden mushroom soup 1 jar dried beef Bacon, uncooked

DIRECTIONS In bowl combine sour cream and soup, mix together until blended.

In a glass baking dish, layer with dried beef (you will use almost one jar).

(I like my chicken a little smaller, so I generally cut breasts in half) Take chicken and wrap each one with a piece of bacon.

Place on top of the dried beef.

Pour sour cream/soup mixture over top.

Bake (uncovered) at 225 degrees for 1 ½ - 2 hours until chicken is cooked stirring mixture over the chicken a couple of times. (The key is low and slow cooking. You can cook at a higher temperature for a shorter period of time, but the chicken will be tougher.) CARAMEL PECAN CAKE N A O M I C O P E L A N D O F F I C E M A N A G E R , C E O Ingredients

Caramel Syrup: Caramel Frosting: 1 1/4 cup sugar 1 1/2 cups butter plus 1 tbs 1 1/4 cup boiling water 7 1/2 cups powdered or icing sugar 1 1/8 cups heavy whipping cream 1 tbs vanilla Cake: 1 tsp salt 1/2 cup butter (1 stick) 1 1/4 cups sugar divided 1/4 cup caramel syrup Decorations: 2 cups all purpose flour pecans (chopped) 2 tsp baking powder toffee bits 1/2 teaspoon salt chocolate chips or chunks 1 cup milk 2 large eggs

Recipe continued CARAMEL PECAN CAKE continued N A O M I C O P E L A N D O F F I C E M A N A G E R , C E O Directions Caramel Syrup: In a small, heavy bottomed skillet or saucepan, pour sugar inside over low heat. Stir constantly until it is melted into a brown liquid. Allow sugar to bubble, about 20 minutes, keep stirring. Once all of the sugar is brown and bubbly remove from heat. Slowly add boiling water and continue stirring constantly. Next allow to cool inside a container with a lid.

Cake: Preheat your oven to 375 degrees. Prepare a 13x9 inch pan with cooking spray and parchment paper. Set aside.In a large mixing bowl, ideally using a handheld mixer, beat butter until smooth.Slowly add 1 cup of sugar, beating until smooth and creamy. Beat in the syrup and set aside. In a medium sized bowl combine flour, baking powder and salt. Add all of the dry ingredients to the butter mixture. Add milk. Blend until totally incorporated. In a separate, medium sized mixing bowl beat eggs for about 3 minutes. The eggs will look foamy. Add remaining sugar to egg mixture and beat until mixture resembles a spongy foam, another 3 minutes. Stir it gently into cake batter until well blended. Pour batter into your prepared pan. Bake for between 25 and 35 minutes. When you press on the center of the cake it should bounce back or a toothpick inserted into the center should come out clean. Cool in the pan for about 10 minutes and then on a wire rack. Prepare icing for when your cake is cool.

Caramel Frosting: First you have to brown your butter in a heavy pot over medium heat. Keep watching and stirring because the butter will burn to a black if you are not. Allow the butter to cool. Pour the cooled butter into a large mixing bowl.Add icing or powdered sugar, cream, vanilla and salt.Beat until smooth. If you prefer the icing stiffer or a harder consistency add tablespoon or so of heavy or whipping cream.Spread icing or frosting all over sides and top of your cake in any pattern or design you wish. Sprinkle top with chopped pecans, chocolate chips or pieces or toffee bits. Enjoy! whole wheat chocolate chip cookies ERIN DEAN PROFESSOR OFANTHROPOLOGY

ingredients directions

3 cups whole wheat flour Preheat oven to 350ºF. Grease baking sheets 1 1/2 tsp baking powder or line with parchment paper 1 tsp baking soda Combine flour, baking powder, baking soda and salt in a medium bowl. Whisk to blend 1 1/2 tsp Kosher salt Blend butter and sugar in a bowl of stand 2 sticks butter, softened mixer. Scrape down sides 1 cup lightly packed brown sugar Add eggs one at a time, beating well after 1 cup sugar each addition. Beat in vanilla 2 large eggs Add the flour mixture to the bowl and beat on 1 1/2 tsp vanilla extract low until just incorporated. Scrape down the 8 oz bittersweet chocolate chips sides and bottom of the bowl. Add the Coarse salt chocolate and mix on low speed until evenly combined. Scoop mounds of dough about 3 tablespoons in size onto baking sheets, leaving about 3 inches between them. (If you can, these seem * Keep frozen dough balls in the even better if you allow them to rest in freezer and bake from freezing, refrigerator for a few hours or overnight.) just adding a minute or two to Press some coarse salt on top of each cookie. baking time. Bake cookies 15-16 minutes until evenly browned. HOLIDAY RUM BALLS Helene Gold Librarian "I first made these when I was in college and I've made them every year since. Everyone loves them!"

INGREDIENTS DIRECTIONS 1 box vanilla wafer cookies (Nilla Wafers), 1. In a large bowl, combine all ingredients until well mixed. crushed fine

1 cup confectioners sugar (plus extra for 2. In a separate medium bowl, add 1/2 cup confectioners sugar coating)

1 cup finely chopped pecans 3. Shape dough into bite-size balls (maybe 1" in diameter), and toss with 1/2 cup dark rum (or bourbon or strong the confectioner's sugar to coat coffee for an alcohol free version) completely (the dough can be sticky so coat your hands with confectioner 3 tablespoons light corn syrup sugar to handle the dough more easily). 3 tablespoons unsweetened cocoa powder 4. Store in an airtight container for 2-3

weeks or freeze for 2-3 months. Sausage Dip IES OLOG H AP K "WIT -POR RANDY HARRELL NON THE DEAN OF STUDENTS TO RS" EATE Ingredients 1 pound ground sausage (I prefer the hot variety) 2-8oz. blocks of cream cheese 1 can of Rotel tomatoes with green chilies

Instructions Cook the sausage thoroughly and drain.

Put the cream cheese and tomato in a pan and heat over medium heat, stirring until the cheese is melted and well mixed with tomatoes.

Stir in the sausage and serve with tortilla chips. Bugle Crack (perfectly legal but sinfully addictive!) RANDY HARRELL DEAN OF STUDENTS Ingredients Instructions 1 stick of butter In a saucepan bring to a light boil; butter, karo syrup, brown sugar. Melt and mix together, then remove from 1/4 cup karo syrup heat.

1 cup brown sugar Add 1 teaspoon of baking soda and 1 teaspoon of vanilla, 1 teaspoon of baking soda mix until foamy.

1 teaspoon of vanilla Pour mixture over Bugle Chips and pecans in a large bowl. one bag of Bugle Chips Stir until coated and spread on a lined cookie sheet ( I use 1 cup of pecans aluminum foil sprayed with Pam),

Bake for 20 minutes at 275 degrees, stirring the mess after 10 minutes.Pur the cooked mixture on another sheet of greased foil to cool.

Store in an airtight container. S t o v e t o p " B B Q " - S t y l e P o r k Paul Harries Assistant Director, Admissions Operations

Ingredients Directions Pork (Tenderloin or boneless rib meat) 1.) Cut pork into inch or half-inch cubes.

Tomato paste (11⁄2 tbsp) 2.) Add to bowl with 21⁄2 tbsp spice mix.

Apple cider vinegar (11⁄2 tbsp) 3.) Add tomato paste and apple cider vinegar and Brown sugar (1 tbsp) mix until meat is coated.

Rub/Spices 4.) Let sit for 15+ minutes while making side dishes (such as green beans with almonds, mac and 21⁄2 teaspoon paprika or smoked paprika cheese, and/or cornbread muffins.) Refrigerate if 2 teaspoon sea salt necessary.

2 teaspoon garlic powder 5.) Heat skillet. When hot, add pork chunks and cook, stirring regularly. When meat starts to 1 teaspoon black pepper change color, add 4 tbsp water (more or less 1 teaspoon chili powder depending on diameter of skillet) and brown sugar and reduce heat. Simmer while liquid reduces into 1 teaspoon cayenne pepper a gravy-like sauce. If the sauce is too thick, add water. If too thin, additional spice, tomato paste, 1 teaspoon dried oregano or brown sugar can help. 1 teaspoon dried thyme Gazpacho • D A V I D H A R V E Y • P R O F E S S O R O F H I S T O R Y & I N T E R N A T I O N A L S T U D I E S Ingredients 3 tomatoes, peeled and chopped 2 cloves garlic, chopped

1 cucumber, peeled, cut lengthwise, 1/4 cup olive oil and seeds removed 4 slices white bread 1/2 bell pepper, peeled and seeds removed salt and pepper to taste Directions Add olive oil and about half of the tomatoes to blender and mix until pureed. (If blender jams, stop it, loosen ingredients at bottom with wooden spoon, and repeat).

Then add all remaining ingredients except the bread and continue blending until fully mixed.

Tear bread into small pieces, push it down into vegetable mixture in blender and allow to soften, then blend to mix fully.

Serve immediately (may be kept in refrigerator for up to a week)--garnish with sprinkle of mixed herbs (Italian seasoning or herbes de Provence), croutons, and a dash of olive oil.

Makes 4-6 servings. Serve as a first course, or pair with a sandwich for a light, refreshing lunch. HEARTY LEGUMES David Harvey Professor of History & International Studies

I N G R E D I E N T S D I R E C T I O N S 1 package legumes, soak Drain legumes, put into large overnight to soften, discard cooking pot, add enough water to excess water cover legumes by about an inch.

1 onion, diced Add salt and bay leaves and put to boil. 4 cloves garlic, diced

4 oz. bacon or salt pork, Meanwhile, heat olive oil in frying chopped into small pieces pan, then add onion, garlic, bacon (optional) (if desired), and sausage or

1 package hot dogs, sausage, or substitute to make sofrito meatless substitute, sliced into mixture. Fry, stirring constantly, rounds about 1/4 inch thick until onion is translucent and

4 bay leaves meats or substitute are fully cooked. Remove from heat, add 1 teaspoon each of cumin and cumin and paprika, and stir until paprika evenly distributed. Add sofrito about 1 tablespoon salt (adjust mixture to pot of legumes. to taste)

1/2 cup cream of rice cereal Cook legumes until soft (about 15- 20 minutes for lentils, 30-40 2 tablespoons olive oil minutes for chickpeas or beans). (If liquid is boiling off too fast, you can add a little more water, but don't let it get too soupy). When legumes are fully cooked, add cream of rice cereal and stir constantly until liquid thickens (about 2-3 minutes). Remove from heat and serve immediately. Makes about 6-8 servings. Tacos Pochos (Chicanos) S A R A H H E R N A N D E Z P R O F E S S O R O F S O C I O L O G Y

"This is my favorite meal due to its versatility. It is nutritious and easy to prepare. It is also the most fun to eat. You can fix each taco to your taste and try any kind of combination with the following ingredients."

Ingredients Ready made tortillas Choose your favorite (e.g. corn, wheat, a mix), yet I suggest the 6 inch ones. I prefer fajitas because are less likely to come apart, fresh made corn tortillas, or mini-ones 4.5inch.

Canned refried beans Choose your favorite (I prefer vegetarian from Old El Paso because they have a very basic flavor that will not dominate the full taco flavor. Yet you should select whichever flavor you prefer. If you are with others and you will need two cans, you may choose to have two different varieties)

Ready made salsa Any salsa you like, I prefer red tomato salsa, but green salsa is good too. I do not like salsa with sugar, so I recommend you check that your brand does not have sugar. I usually get Newman’s Own Mild Salsa, because it’s a social enterprise (100% profits to charity).

Sour cream Usually, an 8oz container will suffice, but it depends on whether more than one person is eating and how much they like to put into their taco.

Shredded cheese You can use any cheese you like, I prefer the four cheese bags

Limes, cut into quarters Any kind you like. I prefer keylimes (cut into halves), but the larger ones is fine too. Lemons can work as well if you do not have limes.

Fresh cilantro

Chiles: You can use any hot sauce, dice some jalapenos, or canned chipotle chiles. My favorite is Salsa Huichol, but Tapatío and Cholula are good too. Hotness varies by brand, so taste it first to know much you want to add so you can enjoy the flavor without burning too much.

Diced tomatoes It is preferable to buy fresh tomatoes and dice them into small pieces.

Diced onions Cut the onions into really tiny pieces.

Shredded carrots Grate the carrots with a cheese grater, but they can also be cut into small (tiny) long pieces (about ¼ inch long).

Recipe Continued Tacos Pochos E D ! N T I N U (Chicanos) C O S A R A H H E R N A N D E Z P R O F E S S O R O F S O C I O L O G Y

Other Fillers

If you want a vegetarian version, in addition to the above, you can incorporate any vegetables you like, either raw or cooked; such as zucchini, red peppers, etc.

If you want a meat version, then you can add shredded pieces of cooked meat, such as chicken or beef. Leftovers work great, but if you want to prepare the meat:

For beef, I recommend buying beef chunks, cutting them into small pieces, about 1/3 the usual beef chunk size. In a skillet fry some onions and garlic for about 3 minutes, then add the cut chunks, add salt and pepper to taste, and cook until it is well done. Some people add soy sauce or Worcestershire sauce. Cook as you’d like it.

For chicken, I just boil the chicken with salt, and once well cooked, I cut it into small pieces. Alternatively, you can pull apart a roast chicken (you can use the left overs of roast chicken from the day before).

Instructions

I usually start with the tortilla on my plate (or hand), spread a heaping table spoon of refried beans, spread on top a teaspoon of sour cream, mix the juice as I squeeze the piece of lime, add the veggies (and meat), top with salsa, cheese and cilantro.

The trick is that you should incorporate only a little bit of each ingredient so that your taco is not too full. You need to be able to cover the filling with each of the sides of the taco so the sides overlap enough to prevent the filling from escaping above. This means you can try many tacos, each with its own ingredients and taste. Arroz con Gandures SONIA LABRADOR RODRÍGUEZ PROFESSOR OF SPANISH LANGUAGE & LITERATURE

Ingredients "I make this vegan version of a Puerto Rican traditional 1 tablespoon olive oil (not extra virgin) or any oil you want to use rice the last day of classes Coconut oil is a great choice every semester for all my 1/2 cup sofrito (recipe below) students." (Since most of the flavor comes from here, you can use more) 2 cups water or vegetable broth. 1 tsp. of salt Directions Dash of black pepper Dash of paprika Heat in the pot you use to cook rice to medium 1 tbsp tomato paste or 1/4 cup heat, and add the oil, and sofrito, stirring tomato sauce constantly until soft. Do not let it brown, about 4 15 ounce can gandures (pigeon minutes. peas) drained and rinsed. I prefer to use raw frozen gandures, if you Add tomato sauce or paste and stir to combine. can find them. Just make sure you Add in the drained pigeon peas, salt, pepper and follow the instructions on the paprika, and water/broth. Stir and taste for package and cook them before seasoning. you start 1 cup white or brown rice (if using When the liquid begins to boil, add the rice. Stir the brown rice cook for an hour) rice to make sure it gets mixed with the gandures. A few fresh cilantro leaves with Cover, lower the heat to low, and allow it to cook for stem 20-25 minutes (or longer if you are using brown rice). For not-vegan version, you can About 10 minutes before turning it off, uncover, stir and substitute the water for chicken or add the cilantro leaves with stems. beef broth and you can add pieces done with all the liquid is absorbed and the of meat. grains are fluffy and fully cooked.

SOFRITO SOFRITO INSTRUCTIONS: 2 small or 1 big peeled garlic In a food processor pulse a 2-3 times, 1 cup of loose cilantro aprox. so the ingredients are not pureed, or 1 small onion chop by hand. I like when you can see 1/2 of red bell pepper (or 1/3 all of the colorful ingredients. if it is really big) You can also use Cubanelle or any sweet pepper. Lemon-Buttermilk Ice Pops

Maneesha Lal Associate Director of Faculty Development Ingredients

3/4 cup sugar 5 tbs fresh lemon juice 2 tbs grated lemon peel pinch of salt 1 2/3 cup buttermilk Instructions

Whisk sugar, lemon juice, lemon peel, and salt in 4-cup measuring cup until sugar dissolves.

Whisk in buttermilk.

Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity).

Cover and freeze until firm, at least 4 hours and up to 5 days. Oven Roasted Chicken Shawarma

STEPS Step 1 Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive M A N E E S H A L A L oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red A S S O C I A T E D I R E C T O R pepper flakes in a large bowl, then whisk O F F A C U L T Y D E V E L O P M E N T to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours. I N G R E D I E N T S Step 2 2 lemons, juiced When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of 1⁄2 cup plus 1 tablespoon olive oil olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken 6 cloves garlic, minced and marinade, and toss once to combine. Remove the chicken and onion from the 1 teaspoon kosher salt marinade, and place on the pan, spreading 2 teaspoons ground black pepper everything evenly across it.

2 teaspoons ground cumin Step 3 Put the chicken in the oven and roast 2 teaspoons paprika until it is browned, crisp at the edges and cooked through, about 30 to 40 1⁄2 teaspoon turmeric minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To A pinch ground cinnamon make the chicken even more crisp, set a Red pepper flakes, to taste large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until 2 lbs boneless, s kinless chicken everything curls tight in the heat.) thighs Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, 1 large red onion quartered white sauce, hot sauce, olives, fried eggplant,feta, rice — really anything you 2 tablespoons chopped fresh parsley desire. CHOCOLATE PUDDING WITH M a n e e s h a L a l A s s o c i a t e D i r e c t o r ESPRESSO WHIPPED CREAM o f F a c u l t y D e v e l o p m e n t

I N G R E D I E N T S D I R E C T I O N S 1/4 cup plus 2 tablespoons sugar Whisk 1/4 cup sugar, cornstarch, and 1 2 tablespoons cornstarch tablespoon instant espresso powder in heavy medium saucepan to blend. 1 tablespoon plus 1 teaspoon

instant espresso powder Gradually whisk in milk. Whisk over 2 cups whole milk medium heat until mixture boils and 1 cup bittersweet or semisweet thickens, 3 to 4 minutes. chocolate chips

1 tablespoon unsalted butter Remove from heat. Whisk in chocolate 1 1/2 teaspoons vanilla extract chips, butter, and vanilla extract until smooth. 1/2 cup chilled heavy whipping cream Divide mixture among 6 small ramekins or glasses.

SERVES: 6 Cover and chill pudding until cold, about 2 hours. ACTIVE TIME: 20 min Using electric mixer, beat cream, TOTAL TIME: 2 hours remaining 2 tablespoons sugar, and 1 & 20 min teaspoon espresso powder in medium bowl until peaks form.

"As they embark on their Top each chocolate pudding with journeys after New College, may our students find joy dollop of espresso cream. and comfort in nourishing themselves and in sharing delicious food and conversation with their loved ones." DOUG LANGSTON PROFESSOR OF PHILOSOPHY & RELIGION CHICKEN DIVAN SERVE: 6-8 TOTAL TIME: 1 HOUR 35 MIN INGREDIENTS 1 bunch broccoli (1 1/2 pounds), cut into florets (about 5 cups) Kosher salt and freshly ground pepper 4 tablespoons unsalted butter, plus 2 tablespoons melted 1 1/2 pounds boneless, skinless chicken breast, cut crosswise into 1/2-inch-thick strips 1 small onion,finely chopped (1 cup) 8 ounces cremini mushrooms, sliced (about 2 1/2 cups) 3 tablespoons unbleached all-purpose flour 3 cups whole milk, room temperature 9 ounces shredded medium-sharp cheddar (3 cups) 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 1/8 teaspoon cayenne pepper 1/2 cup sour cream 1 cup panko breadcrumbs Cooked egg noodles or steamed white rice, for serving DIRECTIONS Preheat oven to 400 degrees. In a large straight-sided skillet, simmer 1/2 cup water over medium-high heat, then add broccoli and a pinch of salt. Cover, reduce heat to medium-low, and cook until crisp-tender, about 6 minutes. Drain well, then transfer to a large bowl; set aside. Wipe out skillet.

RECIPE CONTINUED DOUG LANGSTON PROFESSOR OF PHILOSOPHY & RELIGION CHICKEN DIVAN CONTINUED!

DIRECTIONS Pat chicken dry; season with salt and pepper. Melt 2 tablespoons butter over medium-high heat. Add half the chicken and cook, turning once, until browned and cooked through, about 4 minutes. Transfer to a plate. Repeat with remaining chicken; set aside.

In same skillet, melt 2 tablespoons butter, then add onion and mushrooms. Cook, stirring occasionally, until tender and starting to brown, 6 to 7 minutes. Add our and cook, stirring, 30 seconds. Slowly add milk, reduce heat to medium, and cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 9 minutes. Add 2 cups cheese, Dijon, Worcestershire, cayenne, and sour cream; stir until combined. Season with salt and pepper. Add cheese sauce to bowl with broccoli, followed by chicken and accumulated juices; toss to combine. Transfer to a 2 1/2-quart baking dish.

In a small bowl, combine 2 tablespoons melted butter, panko, and remaining 1 cup cheese. Sprinkle over broccoli-and-chicken mixture. Bake until bubbly and golden, 20 to 25 minutes. Let cool 15 minutes, then serve over noodles or rice. POTATO TORTILLA ROLL-UPS T R A V I S L E E D I R E C T O R O F Q U A N T I T A T I V E R E A S O N I N G

INGREDIENTS

1 T b s v e g e t a b l e o i l

1 2 o z p a c k a g e o f f r o z e n d i c e d p o t a t o e s w i t h o n i o n s a n d p e p p e r s

1 ( 1 5 o z ) c a n o f b l a c k o r p i n t o b e a n s , r i n s e d , d r a i n e d

1 ( 1 1 o z ) c a n o f w h o l e k e r n e l c o r n w i t h g r e e n a n d r e d p e p p e r s , d r a i n e d

8 ( 8 i n c h ) f l o u r t o r t i l l a s , w a r m e d

1 / 2 c u p o f s h r e d d e d c h e e s e

1 c u p s a l s a

1 / 2 c u p s o u r c r e a m

DIRECTIONS H e a t o i l i n s k i l l e t , a d d p o t a t o e s . C o o k o v e r m e d i u m h e a t , s t i r r i n g o c c a s i o n a l l y , u n t i l p o t a t o e s a r e t e n d e r a n d b e g i n t o b r o w n ( 6 - 8 m i n u t e s ) . S t i r i n b e a n s a n d c o r n . C o n t i n u e s t i r r i n g u n t i l h e a t e d t h r o u g h ( 1 - 2 m i n u t e s ) .

T o p e a c h w a r m t o r t i l l a w i t h a b o u t 1 / 2 c u p o f p o t a t o m i x t u r e , c h e e s e , s a l s a , a n d s o u r c r e a m . R o l l u p . Nana's Family Brownie Recipe

J O E M A Y E R A S S I S T A N T D I R E C T O R O F S D S Ingredients 1 c. flour 2 sticks of butter 4 squares of unsweetened dark baking chocolate 4 eggs 2 c. sugar 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract (or use 1 full teaspoon vanilla instead) 1/4 teaspoon salt Directions

1. Melt butter and chocolate together over low heat, then let cool. 2. Whisk 4 eggs together vigorously in a mixing bowl, then gradually add 2 c. sugar. 3. Pour melted chocolate/butter into the egg-sugar mixture. Then add salt and extracts and stir. Gradually add 1 c. flour, stirring. 4. Preheat oven to 350 degrees. 5. Grease a 9x13 inch baking pan with butter, neutral-flavor cooking oil, or spray, then pour the mix into the pan. Bake for 25-30 minutes. These brownies are best served moist. RENNECKAR FAMILY COFFEE CAKE Joe Mayer Assistant Director of SDS DIRECTIONS

CAKE INGREDIENTS Mix together sugar, butter, and 1 c. sugar eggs. 1/2 c. butter/margarine 1 egg Mix together dry cake 2 1/4 c. flour ingredients. 1/2 teaspoon salt 1 c. buttermilk Mix buttermilk and almond 1 teaspoon almond extract extract (wet ingredients). 1 teaspoon baking powder 1 teaspoon baking soda Alternate adding dry and wet mixtures to egg mixture.

TOPPING INGREDIENTS Divide batter into 2 round cake pans.

1/2 c. brown sugar Make the topping: 1/4 c. butter/margarine

1/2 c. white sugar Mix dry ingredients. Cut butter in 1/2 c. flour (scant) and mix. Large dash of cinnamon

Divide topping and spread on batter.

Bake in the oven at 350 degrees for 25-30 minutes. CEVICHE

P A U L A M E L O A D M I N I S T R A T I V E A S S I S T A N T , C O M M U N I C A T I O N S A N D M A R K E T I N G

Ingredients Directions 1 lb cooked shrimp, peeled and Cut cooked shrimp into thirds. Mix deveined shrimp, diced tomatoes, cilantro, onion,

and jalapenos (if you use those), and Fresh lime juice, about two-three limes (some people use lemon cilantro. and orange juice) Add salt/pepper/olive oil and lime 4 whole plum tomatoes, seeds juice. (I removed and diced (or 2 sometimes add hot sauce instead of beefsteak tomatoes) jalapeno peppers).

1-2 whole jalapeno peppers seeds and vein removed, minced, Let sit in the fridge for an hour or so.

1/2 cup chopped fresh cilantro Add sliced avocado when you serve

this. 1/4 cup finely chopped red onion

1 avocado It can be an appetizer or a side dish. You can serve it with toasted crostini kosher salt and ground pepper or all by itself.

olive oil Mexican Caviar

PAULA MELO ADMINISTRATIVE ASSISTANT, COMMUNICATIONS & MARKETING The Ingredients (2) 11 ounce cans Green Giant Mexican Corn (it contains chopped red and green peppers) (2) 16 ounce cans of black beans (well rinsed) 2-3 finely chopped tomatoes 1 bunch fresh scallions, chopped 1/2 cup chopped fresh cilantro salt and pepper to taste 1/2 cup olive oil 1/4 cup vinegar (you can use red wine or balsamic depending on your taste) 1/8 tsp hot sauce/tabasco (to taste)

Mix all ingredients together and let sit in refrigerator for two hours

Add one fine chopped avocado right before serving

Serve with scoop Tostitos chips. I use it as a dipping appetizer, but also serve it on the side with chicken and fish. GOULASH LESLEY NICKLES ASSISTANT DIRECTOR OF SA[U]CE

"Growing up, my parents didn't really cook much, but when I was in college I got really into it. Cooking became something that my mom and I did together when I was home, and it helped us bond. I've moved 4 times in the past 2 years in pursuit of my goals, and cooking is a way that she and I still stay connected. We will share recipes and talk about what we are cooking. When I feel lonely, I like to make food that reminds me of home. One easy dish is my Grandma's Goulash!" INGREDIENTS 1 pound of lean ground beef 1 small yellow onion, chopped (you can substitute with minced onions) Pepper, to taste 3 cans of stewed or diced tomatoes 1 small can/bottle of regular V8 juice (optional, you can use water) 6 oz (1/2 package) of spaghetti noodles

DIRECTIONS Brown 1 pound ground beef in a large pot on medium-high.

Add chopped onions (or minced onion) and several shakes of pepper.

Drain as much grease off as you can. Add 3 cans of tomatoes and a splash of V-8 juice/water. Let simmer on low.

Meanwhile, cook spaghetti noodles as the package directs, but only for about 5 minutes.

Drain noodles and add to beef and tomato mixture.

Let simmer until you are ready to eat.

The longer you let it simmer, the more liquid will be absorbed by the noodles so don’t let them get too mushy. And you might want to add more V-8/water if it is too thick. Grandma Palmer's Short Bread Cookies

Amy Reid Professor of French & Gender Studies

I N G R E D I E N T S S T E P S

6 cups flour 1.Pre-heat oven to 350. 2.In large bowl, blend flour, sugar, salt & almond 1 cup sugar extract. Cut in butter (use a pastry cutter or pinch salt knives, and you can finish by rubbing the mix 2 tsp almond extract between your fingers); the mix should have the 1 lb butter consistency of loose corn meal (no big lumps of butter) confectioners sugar 3. Spoon the mix into mini-muffin pans (or dash of almond extract regular sized muffin pans), filling small cups colored sugar or sprinkles with a heap of mix (about half-way up for large muffin size). Gently pat the mix down with your fingers(don';t press hard, just pat). "Here is an old family recipe -- I have a 4. Bake for about 18 minutes, till the top of the copy of this hand-written by my cookie is lightly golden. remove cookies (using a butter knife) and cool on a rack. grandmother, who was born in the 5. While cookies are cooling, make icing: mix 1890s -- she certainly got it from her confectioners sugar with a dash of almond mother. My extended family makes extract & a small amount of warm water. You these cookies for every gathering -- they want the icing to be dribbly, but not watery. are the first recipe I shared with my 6.Put a small spoonful of icing on each cookie & kids. For me, it's the quintessential then a dash of colored sugar or sprinkles. comfort food. If you put them in a cookie tin (lined with wax paper), they'll Makes about 8 dozen keep for a week or more (though they small cookies usually disappear quite quickly)." ΜΑΚ ΑΝΔ ΤΣΕΕΣΕ Carl Shaw Professor of Classics

My vegan Mac and Cheese recipe is adapted from America’s Test Kitchen’s, Vegan for Everybody. This book and ATK’s Complete Vegetarian supply recipes for at least 90% of the dinners I make. This one is quick, easy, and delicious. Cauliflower, almond milk, nutritional yeast, and cashews come together to make the ultimate substitute for sub-par boxed stuff. Not surprisingly, this is my daughter Elia’s favorite meal.

INGREDIENTS: 1/3 cup vegan margarine or coconut oil (I use Earth Balance) ¼ cup nutritional yeast 1 tablespoon Dijon mustard 1 tablespoon tomato paste 2 garlic cloves, peeled and minced ½ teaspoon turmeric salt and pepper 4 ½ cups unsweetened almond milk (one 32 oz. container) 10-11 ounces (3+ cups) cauliflower florets, cut into ½ inch pieces 1 ¼ cups raw cashews 1 pound (16 ounces) elbow macaroni 1 tablespoon distilled white vinegar Fresh or Frozen Spinach (optional)

Recipe continued ΜΑΚ ΑΝΔ ΤΣΕΕΣΕ continued Carl Shaw Professor of Classics

METHOD:

Heat oil in large saucepan over medium heat. Stir in nutritional yeast, mustard, tomato paste, garlic, turmeric, and 2 teaspoons of salt. Cook, stirring constantly for a minute.

Stir in the almond milk, scraping up any browned bits and bring it to a simmer over medium-high heat. Stir in the cauliflower and cashews; reduce the heat to medium-low, and cook, partially covered, until cauliflower is soft enough that it falls apart when poked with a fork, 20 minutes.

Working in two batches, process the cauliflower mixture in a blender until smooth.

Meanwhile, cook the pasta according to the packaging instructions. Drain.

Pour the cauliflower sauce into now-empty pot and bring it to a gentle simmer over medium-low heat.

Add in the drained macaroni and vinegar and cook, stirring constantly, until warmed through and the sauce is slightly thickened, 3 minutes.

Season with salt and pepper to taste. Throw in some spinach to make it even awesomer. Serve. THAI PEANUT CURRY SAUCE ALICE SHIPMAN GENDER STUDIES PROGRAM COORDINATOR

TIME VEGAN AND YIELD 20 mins GLUTEN FREE 6 cups

INGREDIENTS 2 cans of coconut milk or coconut cream

1 jar creamy peanut butter

1 4-oz jar of Thai red curry paste (Note: make sure this is vegan if that's important for you or people you're cooking for! Fish paste lurks in many ingredient lists)

3/4C total (1/2C+1/4C) granulated sugar or brown sugar

3T total (1.5T +1.5 T) apple cider vinegar

3 t total (1.5t +1.5t) salt (If you're using salted peanut butter, though, you may wind up using none)

(optional) 2-4 Kefir lime leaves, if you can find them

(optional) chili garlic oil (This can obv. make it more than mildly spicy)

INSTRUCTIONS Natural peanut butter prep Start stirring it now Possibly start stirring it a few days ahead of time, or turning the jars upside down every few hours. Large, stiff, un-oily bits of PB are obnoxious to try to smush down into hot liquid. But don't worry about trying to get it totally smooth at this point, either. Sauce Put the pot on the stove + set heat to medium-low Shake up cans of coconut milk + dump them in Put in chili paste Put in peanut butter. You'll probably need a spatula to get it out of the jar. A microwave can help if you didn't stir things up ahead of time. Put in the 1/2 C sugar and 1.5 T apple cider vinegar

RECIPE CONTINUED THAI PEANUT CURRY SAUCE ED! ALICE SHIPMAN INU CONT GENDER STUDIES PROGRAM COORDINATOR

INSTRUCTIONS If the peanut butter was unsalted, add 1.5 t salt If you're using Kefir lime leaves, crush them up in your hand (just to bruise them and help the oils release) and put them in the pot Do NOT cut them up. They're really tough and hard to chew, and you'll be pulling them out before you eat/store the sauce. Stir it every few minutes, smooshing everything together as you do so. After it's heated up for ~ 10 minutes and it's mostly homogenous, taste and add the rest of the vinegar, sugar, and salt up to the point when it seems reasonable. If you want to add chili oil or chili garlic oil, do that now. Add more stuff if it seems like it needs it. You want to let it heat through and let the flavors bloom. But if you're in a rush, you can take it off the heat before 20 minutes are up.

SERVING & STORING You're aiming to get it all homogenous. If you used kefir lime leaves, fish them out. You can use an immersion blender if you've got one. I always just pour the sauce through a sieve to strain it into a second pot/pitcher thing. If you use a sieve, you'll need to lightly smush it through with a spatula. Pour into jars - keeps in the fridge for 1-2 weeks, freezes indefinitely.

Kefir lime leaf note - if you're in the Sarasota area and have access to an outdoor space, Kefir lime trees do really well here and don't need any special attention once they're established! They don't produce edible limes, but the leaves are *amazing* for Thai recipes. GLUTEN FREE BLACK BEAN BROWNIES Alice Shipman Gender Studies Program Coordinator

"Please don't be afraid of the black beans - you really can't taste them and they add a lot of moisture. ;)"

Ingredients 1/2 can black beans, rinsed

1 stick (4T) unsalted butter, melted. If you're substituting oil, please don't substitute coconut oil unless you LOVE the taste of coconut. Like seriously love it to the exclusion of almost all other flavors. You may be able to tell that I speak from experience, here. 1/2 C + 1 T (50g) cocoa powder

2t vanilla extract (I recommend springing for the good stuff)

1/4 t salt (use 1/2 t if using unsalted beans)

2 eggs

1/4 C (235g) granulated sugar

1/4 t xanthan gum 1/3 C gluten free flour mix - Most anything is probably fine, so long as it has a bit of starch in it. (Pure coconut or almond flour might not be able to produce the necessary reaction. I tend to use varying combinations of brown rice, white rice, sweet rice, potato starch and tapioca starch, depending on what I've got around - any proportion is fine

Directions Preheat oven to 350F and grease your pan or line with parchment paper with 2-3" extra hanging off of 2 sides. The parchment paper will come in handy if you don't like crispy edges. Set the oven to 325 if you're using a glass dish or a dark-colored pan.

Drain and rinse the beans *well.* Puree them in the food processor if you've got one. If you don't, beat them into a literal pulp with your hand mixer. Bits of bean 'skin' are fine - they break down during baking. But you want to make sure that the insides of the beans are as un-lumpy as possible, like in refried beans. Recipe Continued -->

GLUTEN FREE BLACK

BEAN BROWNIES ED! TINU Alice Shipman CON Gender Studies Program Coordinator

Directions Melt the butter in a large-ish bowl, then and add to the beans.

In the bowl that held the melted butter, beat your eggs lightly with a fork. Then add the cocoa, vanilla, and salt and mix lightly until the cocoa powder is relatively well incorporated.

Add cocoa mix to the bean mix and beat/blend. Scrape down the sides of the bowl.

Add the sugar, beat/blend, scrape.

Add the GF flour and xanthan gum, beat/blend.

Pour the mix into your greased pan.

Bake until a toothpick stuck into the center comes out clean or only with a moist crumb or two.Check on things halfway through - you may need to turn the pan around (especially in a toaster oven, where the back is usually hotter).

If you like crispy edges, leave them in the pan to cool, but use a cooling rack if you've cooked them in a glass pan

If you don't like crispy edges, use the parchment paper to lift them out of the pan, then cool the whole 'slab' of brownies directly on the cooling rack. You can do this without parchment paper (wait a few minutes, flip the brownies onto a cookie sheet, then back onto the cooling rack), but there's a *lot* more possibility for error + floor brownies.

GLUTEN FREE

PUMPKIN MUFFINS

Alice Shipman Gender Studies Program Coordinator

"These are definitely in that in-between space where you ask 'muffin? cupcake? hmm....' Feel free to add cream cheese frosting to tip over into cupcake territory." Ingredients (makes 6 muffins)

3/4 C gluten free flour mix. I've had good luck with everything I've tried, honestly - the pumpkin will match well with most mixes that bring in a flavor of their own (almond, coconut, even the 'beanier' ones.) In general, I use roughly: 1/4 C potato starch (not potato flour) 1/4 C brown rice flour 1/4 C white rice flour 1/8 t xanthan gum 1/2 t baking powder 1/2 C pureed pumpkin I use canned, which freezes pretty well 1/4 C vegetable oil coconut oil works surprisingly well here! But if you use it, make sure it's very liquidy with *no* lumps 1 egg If making vegan, mix 1 T ground flax seeds or ground chia seeds with 3 T water and let sit for 5-10 minutes 1/2 C + 1T granulated sugar 1/4 t baking soda 1/4 t salt 1/2 t "adjusted pumpkin pie spice" 1 part nutmeg 1 part cardamom 2 parts ginger 4 parts cinnamon you can use 'regular' pumpkin pie spice if you like, but the cardamom instead of clove really works well here Recipe Continued -->

GLUTEN FREE

PUMPKIN MUFFINS

Alice Shipman Gender Studies Program Coordinator

Instructions Preheat oven to 350F and grease muffin tin

Mix everything but your flour and xanthan gum together until smooth

Add in the flour and xanthan gum

Pour into the greased muffin tin

Bake until a toothpick comes out clean (18-25 minutes)

Check on them halfway through - you may need to turn them around (especially in a toaster oven, where the back is usually hotter)

Cool on a cooling rackIf you don't have one, anything that allows air to circulate underneath will do - prop it securely on some mugs, etc. Y E L L O W S Q U A S H & C O R N ( V ) Dawn Shongood, Coordinator of Administrative Services

S T E P S "This is a recipe I created recently 1. Cut the corn from both cobs and put in a and one of my family's favorite large bowl dishes and it is so easy, quick, 2. Cut the yellow squash into large chunks and good, and inexpensive to prepare. add to the bowl with the corn I hope you enjoy it as you 3. Cut the tops of the asparagus and then cut graduate and leave New College and continue to be amazing about 1 inch down after the tips have been cut people!!" from the asparagus and add to the bowl. 4. Add the sliced shallot and the chopped garlic to the bowl. I N G R E D I E N T S 5. Heat the oil in a medium to large sauté pan 3 tablespoons olive or vegetable oil and let it heat up for a few minutes on medium 2 ears of fresh corn high. 1 large yellow squash 6. Add the bowl of vegetables to the pan so it is sautéing and not burning. Use a large wooden 1 small bunch of fresh asparagus spoon to mix around a few times during the 1 small shallot thinly sliced cooking process. Let it cook for 5 to 7 mins. 1 large garlic clove chopped 7. At this time you can add a tablespoon of butter, if wanted, or keep it vegan and just add 2 tablespoons fresh parsley chopped the parsley and salt and pepper to taste and stir Fresh cracked pepper to combine. Remove from stovetop. 8. Enjoy for 2 main meals or serves 4 as a side Sea salt or Himalayan salt to taste dish. :-) Chicken Tamale Pie KAYLIE STOKES ASSISTANT DIRECTOR OF STUDENT SUCCESS

Ingredients Directions 1/3 cup milk Preheat oven to 400°. 1 egg 1 1/2 tablespoon taco seasoning, Combine the first 7 ingredients (milk divided through green chiles), using just 1/2 1 (15 ounce) can cream-style corn tablespoon of the taco seasoning, in Big dollop of sour cream a large bowl, stirring just until moist. 1 (8.5 ounce) box corn muffin mix Pour mixture into a round pie plate (such as Jiffy) (mine was glass) coated with cooking 1 (4 ounce) can chopped green spray. chiles, drained 1 (10 ounce) can red enchilada Bake at 400° for 20-30 minutes. sauce While corn base is baking, toss the 2 cups shredded cooked chicken chicken in the remaining 1 tablespoon breast (I usually use a rotisserie taco seasoning. chicken) 3/4 cup shredded cheese When corn base is done – it will be just barely set and golden brown – Optional: pierce entire surface liberally with a cilantro fork (it might stick a little bit to the crumbled Cotija cheese for fork). Pour enchilada sauce over top. topping Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes Congratulations! I am so proud of or until cheese melts. Remove from each and every one of you and oven; let stand 5 minutes. Cut into 8 can't wait to watch the amazing pieces; top each serving with cilantro things you go on to do. and Cotija cheese.

This is one of my go-to easy, delicious, and comforting recipes that I make pretty often. It's perfect for sharing with a group of friends, or stocking up on leftovers for the next few days. I hope you enjoy! Guacamole Victoria Tesh Student Success Coordinator

Ingredients 3 fresh avocados 1 lime, cut in half 1 tsp salt 3 tbs chopped fresh cilantro 2 tomatoes, diced 1 tsp garlic 1 tsp cayenne pepper

Instructions Cut, peel and mash avocados

Add in salt, diced tomatoes, cilantro, and garlic

Squeeze half lime over all and mix together

Adding the cayenne is optional, but adds some spice Refrigerate, tightly covered with plastic wrap or serve immediatley Sundried Tomato Stovetop Chicken

V I C T O R I A T E S H S T U D E N T S U C C E S S C O O R D I N A T O R Ingredients

4 chicken breasts, diced or cut into smaller pieces 1 bottle Kraft Sundried Tomato Salad Dressing Olive oil

Procedure

Lightly coat bottom of frying pan with olive oil and add cut chicken breasts. Cooking over medium heat,

Add half the bottle of sundried tomato dressing. Cover with lid and check often to flip chicken for even cooking.

Takes approximately 15-20 minutes for chicken to brown and cook through. Baked Eggplant with Mushrooms & Tomato Sauce Leslie Townsend Office Manager, Environmental Studies

Serves 4 - Prep time 30 min., Bake @ 375 - 30-40 min. Ingredients

1 Eggplant (approx. 1 lb.) peeled and sliced into 1/4" thick rounds 1 Cup chopped onion 1 TSP. Italian seasoning (oregano, basil, etc. can use some crushed red pepper to spice it up) 1/4 TSP. Salt 2 Cloves Garlic chopped (or to taste) 1 - 8 oz. package mushrooms sliced 1 - 8 oz can tomato sauce 2/3 Cup Shredded Mozzarella Cheese (divided into thirds) 1/4 cup grated parmesean cheese Directions Preheat broiler on high, move oven rack to higher position if it is in the middle of oven; line a cookie sheet (you might need two cookie sheets)with baking parchment and arrange the eggplant slices without overlapping; broil 3-5 min. on each side till lightly browned (be sure to keep an eye on them so they don't burn). Remove from tray to cooling rack. Move oven rack back to middle. RESET oven to Bake at 375.

Oil a 1.5 qt casserole and set aside. Saute onion, seasonings, garlic and mushrooms till liquid from mushrooms is cooked off. Spread 1/2 mushroom mixture on bottom of casserole; arrange 1/2 eggplant slices over mushrooms; sprinkle with black pepper, 1/3 mozzarella, 1/2 tomato sauce. Repeat.

Bake covered 20-30 minutes, remove from oven and add remainder of mozzarella and all of parmesan. Put back in oven uncovered until cheese is melted and bubbly. Let stand 5-10 min. Cut and serve.Serve with salad and crusty bread. Spaghetti with Eggs Jocelyn Van Tuyl Professor of French Language & Literature

I N G R E D I E N T S S p a g h e t t i ( 1 p o u n d o r d e s i r e d q u a n t i t y ) E g g s ( 2 - 6 p e r p o u n d o f p a s t a ) O l i v e O i l ( 3 t b s - s e v e r a l t b s p e r p o u n d o f p a s t a ) S a l t ( t o t a s t e ) P e p p e r ( t o t a s t e ) G r a t e d P a r m e s e a n ( t o t a s t e )

I N S T R U C T I O N S S t a r t b o i l i n g s a l t e d w a t e r f o r p a s t a . M e a n w h i l e , p o u r a g o o d l a y e r o f o l i v e o i l i n t o a l a r g e s k i l l e t o n m e d i u m l o w h e a t . P u t i n t h e g a r l i c c l o v e s . P r e s s t h e g a r l i c c l o v e s w i t h a w o o d e n s p o o n f r o m t i m e t o t i m e . Y o u r g o a l i s t o f l a v o r t h e o i l b u t n o t l e t i t g e t b i t t e r f r o m o v e r c o o k e d g a r l i c . F i s h o u t t h e g a r l i c c l o v e s w h e n t h e y ' r e g e t t i n g g o l d e n a n d t u r n t h e h e a t d o w n t o l o w .

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W h e n t h e s p a g h e t t i i s c o o k e d , d r a i n i t i n c o l a n d e r . D u m p t h e e g g s i n t o t h e o i l i n t h e s k i l l e t , t u r n i n g u p t h e h e a t a b i t i f n e c e s s a r y . W h e n t h e e g g w h i t e s s t a r t t o b e c o m e o p a q u e , p o u r t h e w e l l - d r a i n e d p a s t a i n t o t h e s k i l l e t . S t i r e v e r y t h i n g t o g e t h e r u n t i l t h e s p a g h e t t i i s c o v e r e d w i t h b i t s o f e g g . S e a s o n w i t h s a l t a n d p e p p e r a n d s t i r i n a s m u c h g r a t e d P a r m e s a n a s y o u l i k e

E n j o y y o u r p a s t a r i g h t a w a y . ( I t d o e s n ’ t r e h e a t w e l l . ) CHOCOLATE DENVER PUDDING M I R I A M W A L L A C E P R O F E S S O R O F E N G L I S H & G E N D E R S T U D I E S

" S o I l o v e o l d r e c i p e s a n d I h a v e s o m e t h a t a r e o l d f a m i l y r e c i p e s ( “ h e a l t h b r e a d ” w i t h l o t s o f r a i s i n s a n d m o l a s s e s a n d w h o l e g r a i n f l o u r s — w i t h w e i g h t s ) a n d o t h e r s t h a t h a v e t h e n a m e o f t h e f r i e n d o r p e r s o n w h o g a v e t h e m t o m e o r m y g r a n d m o t h e r s ( L o l i t a ’ s m e a t l o a f f r o m T e x a s ) . T h i s o n e d o e s n ’ t h a v e a n a m e , b u t i t ’ s o l d f a s h i o n e d a n d a l w a y s c o m e s o u t . I t ’ s a l s o s u r p r i s i n g "

I N G R E D I E N T S 3 / 4 c s u g a r ( I m a y s u b s t i t u t e b r o w n s u g a r ) 1 1 / 4 c f l o u r 2 T b s b u t t e r 2 t s b a c k i n g p o w d e r 1 / 2 c m i l k 1 / 8 t s s a l t 1 s q b a k i n g c h o c o l a t e O R 3 T b s c o c o a 1 / 2 t s p v a n i l l a

F o r t h e t o p : ( D O N O T M I X ) 1 / 2 c b r o w n s u g a r 1 / 2 c w h i t e s u g a r 4 T b s c o c o a 1 c c o l d w a t e r D I R E C T I O N S M i x f l o u r , b a k i n g p o w d e r , s u g a r , & s a l t t o g e t h e r . M e l t c h o c o l a t e & b u t t e r o v e r h o t w a t e r . A d d t o m i l k & v a n i l l a . M i x w e t a n d d r y t o g e t h e r . P o u r i n t o b u t t e r e d b a k i n g d i s h 9 X 9 ( g l a s s b r o w n i e p a n i s g r e a t b u t a n y c a k e p a n w i l l w o r k )

O v e r t h e t o p s c a t t e r W I T H O U T m i x i n g f i r s t w h i t e , t h e n b r o w n s u g a r , t h e n c o c o a . P o u r o v e r t h i s t h e w a t e r ( i t d o e s n ’ t h a v e t o b e e v e n — j u s t p o u r b a c k a n d f o r t h a n d d o n ’ t t o u c h i t ) .

B a k e a t 4 0 m i n u t e s 3 5 0 d e g r e e s . L e t s t a n d a t r o o m t e m p e r a t u r e a b o u t 1 h o u r ; s e r v e ( i t ’ s r e a l l y g o o d h o t w / i c e c r e a m ) . T h e w a t e r a n d s u g a r / c o c o a o n t o p s o r t o f m a k e s a c r u s t a n d s i n k s t h r o u g h s o i t ’ s c r u n c h y a n d c h o c o l a t e y o n t o p , g o o e y o n b o t t o m l i k e p u d d i n g . H a v e f u n ! Pasta al Limone

MARYANNE YOUNG EXECUTIVE DIRECTOR OF FOUNDATION Ingredients 1 lemon 12 oz. spaghetti or other long pasta ¾ cup cream or 1/2 c. almond creamer 6 Tbsp. butter 3 oz. grated Parmesan (about ¾ cup) black pepper Directions

Grate lemon zest into a large pot (like a Dutch oven). Cut lemon in half and squeeze out enough juice to yield 2 Tbsp. into a small bowl; set aside. Cook pasta in another large pot of boiling heavily salted water, stirring occasionally, until very al dente (pasta will finish cooking in the sauce).

Meanwhile, add cream to pot with lemon zest and cook over medium heat, whisking often, until liquid begins to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified.

Remove from heat. Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat.

Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook, tossing often and adding Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. If sauce looks tight, add 1–2 Tbsp. pasta cooking liquid. (Cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things.) Stir in reserved lemon juice; season with more salt, if needed. Sprinkle pepper on top if desired.