Cascadia Elementary School Community Cookbook (2021) nian gao (rice cake) - Marcus Wei, 2nd grade Table of contents Soup Chicken Papaya Soup 1 Chicken Soup with Dumplings (Supă cu găluşte - Romania) 2 Soup Bone Stew 3 Snack Adrienne's Pumpkin Bread 5 Easy Snack Plate 7 Pancake Puffs (Æbleskivver) 9 Chia Pudding 12 Appetizer Maple Brussel Sprouts with Bacon 13 Marinet 14 Side Dish Matzah Ball 16 Mom's Mac & Cheese 18 Coconut Rice (Arroz con Coco) 20 Bulgur Salad 21 Daikon Carrot Salad 23 Serbian Potato Salad 24 Entree Stir-fried Tomatoes & Eggs (番 茄 炒 鸡 蛋) 26 Yellow Chili Chicken Stew (Aji de Gallina) 28 Five-minute Veggie Chili 31 Kalua Pork 33 Fried Rice 34 Beef & Broccoli 37 Sabudana Khichdi (Tapioca snack) 39 Chole Chana Masala 40 Okra Curry 41 Baked Rigatoni with Ham and Mushrooms 42 Broccoli Sandwiches 44 Cap Cay (“10 veggies" Indonesian Stir-fried Vegetable) 46 Shepherd’s Pie 49 Braised Pork 51 Pilaf 52 Crying Jelly Noodle 56 Easy Coq au Vin 58 Potato Pancakes (Tortitas de Papa) 61 Drink Berry Smoothie 63 Healthy Soda 65 Dessert Wet-Bottom Shoo-Fly Pie 67 Haupia (Coconut Pudding, Hawaiian Style) 69 Grampa Ralph's Carmel Popcorn 71 Mochi Cake (年 糕) 73 Corn Custard (Natilla Colombiana) 75 Bread Mrs. Derby's Biscuits 77 Pīrāgi (Traditional Latvian Bacon Buns ) 79 Challah 81 Choreg 83 Hefezopf 87 Pudding Toad in the Hole 89 We want to thank the teachers, staff, students, family, and friends of Cascadia Elementary School for helping to bring their recipes and food stories to this cookbook. We have a generous and beautiful community and we are very thankful for that. You are awesome! Special thanks to Theresa Glatstein, Kristin Mull, and Amanda Van Kirk. Nikkita Patel Cascadia PTA Programs Director, 2020-21 Mom to Kiskoli (3rd grade) and Premal (1st grade) Ivan Fernando Gonzalez Cascadia PTA Diversity and Inclusion Director, 2020-21 Dad to Arturo (4th grade) In a year when so many traditional feasts and cultural celebrations have been interrupted or scaled down due to the COVID-19 pandemic, we have been reminded of the power of a well-prepared meal to create connections and build shared memories. Whether you cook this meal at home, drawing on family traditions or trying out something new, or share food with friends at a favorite restaurant; whether you create something elaborate or revel in the simply delicious; whether you gather with family, friends, or new acquaintances; a shared meal is a gift. The last year has shown us how, with a little creativity and flexibility, we can continue to enjoy those connections even when we cannot gather in person. Though we were unable to come together as a Cascadia community to share in a culture night potluck this year, we hope that this collection of recipes will offer your family a window into the many cultures and traditions represented by our diverse community. Enjoy! Amanda Van Kirk Cascadia PTA President, 2020-21 Mom to Laurel (2nd grade) and Cecily (5th grade) A note about our cover: It is considered good luck to eat nian gao (年 糕) at the new year because it is a homonym for "higher year" or "grow every year" (年 ⾼). The character 年 translates literally as "year." The character 糕 translates as "cake" and is identical in sound to the character ⾼, meaning "tall" or "high." Chicken Papaya Soup Serves 5. Preparation time: 1 hour. Ingredients 2 pounds of chicken parts 4 crushed garlic cloves 1 two-inch piece of ginger, sliced 2 medium green papayas, skinned and seeded and chopped 2 teaspoons salt 1 teaspoon of pepper 2 branches of moringa leaves Directions 1. Saute garlic and ginger in two tablespoons of vegetable oil 2. Add chicken parts and saute until slightly brown 3. Add green papaya 4. Add water to cover ingredients 5. Simmer until papaya is fork-tender 6. Skim fat 7. Add salt and pepper 8. Add moringa leaves 9. Cover pot and let residual heat complete the cooking Recipe submitted by Mia Kayla Basilio, 4th grade, and Patricia Basilio (grandmother). About this recipe Recipe from Mia Kayla's great grandmother. A traditional Filipino home ,"Bahay Kubo", would be surrounded by a garden of vegetables, fruit trees and most importantly a moringa tree (marungay) whose leaves were packed with vitamins, minerals, and protein. Chickens roamed to munch on veggies and insects. Thus, the chicken papaya soup was born. Enjoy it at home! 1 Chicken Soup with Dumplings (Supă cu găluşte - Romania) Serves 6. Preparation time: 1 hour. Contains eggs, wheat. Ingredients 3 quarts chicken broth, preferably homemade (tastes better!) 2 large eggs 8-9 tablespoons farina (coarsely ground wheat flour) Directions Heat the broth on low heat and let it simmer on the stove. Meanwhile, whisk the 2 eggs with a hand mixer until soft peaks form. Add the farina, one tablespoon at a time, and fold it gently into the eggs with a fork, trying not to deflate the eggs. The final mixture should not be too thick, so you may or may not need to add the whole last tablespoon of farina. (This is why this recipe is tricky, you have to try it a lot of times to learn what the right consistency of the mixture should be in order to make the fluffiest dumplings!). To make the dumplings: take a teaspoon, dunk it in the hot broth, and then scoop out some of the egg and farina mixture and put it in the broth (if the teaspoon is wet the mixture will drop off into the broth more easily). Do this quickly because the mixture will harden over time. If the dumpling disintegrates in the soup, you need to add more farina to the mixture. This should make about 20 dumplings, which need to cook for about 20 minutes. To test for doneness, cut one in half to see whether there is still uncooked farina in the middle. Serve with feta crumbles and finely chopped Italian parsley. Recipe submitted by Andrei, 4th grade, and Miruna Petrescu-Prahova. About this recipe This is a very traditional Romanian soup, similar to matzo ball soup. Making fluffy dumplings is an art that is handed down through generations. Comfort food at its best! Places near Seattle to enjoy this dish: Not this dish, but other delicious Romanian dishes can be enjoyed at Sunset Bistro in Renton. 2 Soup Bone Stew Serves 5. Preparation time: 2 hours. Ingredients 3 cloves of crushed garlic 1 two-inch piece of ginger, sliced 1/2 an onion, diced 1 1/2 pound beef shank or shin bone 3 carrots sliced in chunks 3 potatoes sliced in chunks 2 stalks celery, sliced 2 teaspoon salt 1/2 teaspoon pepper 1 small cabbage cut in one-inch pieces 1 small can of tomato sauce Directions 1. Saute garlic, ginger, and onion 2. Add rinsed beef shank or shin bone 3. Saute shank/shin bone slightly 4. Add water to fully cover shank/shin bone 5. Boil on medium heat until beef is fork tender (@ one hour) 6. Skim fat 7. Add three cups of water, can of tomato sauce, carrots, potatoes, celery, salt and pepper, and simmer till vegetables are tender 8. Add cabbage 9. Cover pot and let residual heat cook the cabbage Recipe submitted by Mia Kayla Basilio, 4th grade, and Patricia Basilio (grandmother). About this recipe This recipe is from Mia Kayla Basilio's grandmother. The stew was developed in Hawaii when laborers were starting unions in a quest for fair wages. Strikes were frequent and money was scarce for many families. Soup Kitchens were created where laborers would meet and bring crops they grew and whatever livestock that they slaughtered. With the sharing they came up with the recipe for soup bone stew. It is very similar to the “Stone Soup” story. Enjoy it at home! 3 Adrienne's Pumpkin Bread Adrienne developed this recipe with many tweaks and versions throughout the Big Snow of 2009 (Adrienne Mays) 4 Adrienne's Pumpkin Bread Serves ~ 8. Preparation time: 1 1/2 hours. Contains eggs, wheat. Ingredients 3 cups flour 1 cup white sugar 1 cup brown sugar ½ cup applesauce ½ cup veggie oil 3 large eggs 1 16-ounce can pumpkin (NOT PUMPKIN PIE FILLING) 1 tablespoon cinnamon 2 teaspoon ground clove 2 teaspoon ground nutmeg Vanilla splash 1teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt Directions Preheat the oven to 350℉. Butter and flour two 9x5x3 loaf pans. Beat sugar, oil, applesauce, eggs and pumpkin in a large bowl. Sift flour, spices, baking soda, salt and baking powder into another bowl. Slowly add dry mix to wet. Add fruit/nuts if desired. Divide batter equally into prepared pans. Bake until tester toothpick comes out of center clean, about 1 hour. Transfer to racks and cool for 10 min in pan, then pop out to finish cooling. Cool completely before serving. Recipe submitted by Gavin Otten, 2nd grade, and Adrienne (Queen Bee). About this recipe Adrienne developed this recipe with many tweaks and versions throughout the Big Snow of 2009, just in time for Winter Solstice. It's now part of our Winter Solstice celebration every year, as well as a frequent warming treat in the cold months. Enjoy it at home! 5 Easy Snack Plate Easy school snack (Lisa Chiang) 6 Easy Snack Plate Serves 2. Preparation time: 15 minutes or less. Contains eggs, chickpea. Ingredients 2 organic Persian cucumbers or one regular cucumber 1 hard boiled egg 2-3 tablespoons hummus (store bought) Directions 1. Wash and slice up cucumbers 2.