Cascadia Elementary School Community Cookbook (2021)
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
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.
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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!
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Adrienne's Pumpkin Bread
Adrienne developed this recipe with many tweaks and versions throughout the Big Snow of 2009 (Adrienne Mays)
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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!
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Easy Snack Plate
Easy school snack (Lisa Chiang)
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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. Slice egg in half 3. Scoop out some hummus (we don't make our own, but if your family does, it will taste much better) 4. Serve all on a plate Add ons: olives, drizzle of quality olive oil
Recipe submitted by Lukas Lee, 5th grade, and Lisa Chiang (Lukas Lee's Mom).
About this recipe We try to eat nutrient dense foods, so while this is not culturally related to our ethnic heritage, it's yummy, filling and easy to eat during online school
Places near Seattle to enjoy this dish: Gyro Time, Aviv Hummus Bar, Goodie's Market.
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Æbleskivver
Pancake puffs or “Apple slices”
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Pancake Puffs (Æbleskivver)
Contains eggs, wheat.
Ingredients
4 cup flour 2 tablespoon sugar 2 teaspoon baking powder 2 teaspoon baking soda 1/4 teaspoon salt 8 eggs 1 quarter buttermilk
Vegetable oil for the monk’s pan
Optional: sliced small pieces of apple (or other fruit) for inside the Æbleskivver
Directions Sift dry ingredients together. Heat monk’s pan under medium heat.
In a mixer or large blender, beat the eggs for 3 minutes. While still mixing, alternate adding 1/2 cup buttermilk and 1/2 cup sifted dry ingredients to the beaten eggs until all ingredients are mixed together. Blend until smooth.
Put about 1/2 teaspoon of vegetable oil in the bottom of each Æbleskiver pan cup. Using a pitcher, pour batter into each cup of the pan but only fill about 2/3rd full - the batter will expand!
As soon as the Æbleskivver get bubbly around the edge, give each one a quarter turn to start to create the 3-dimensional shape of the Æbleskivver. Danish cooks traditionally use a long knitting needle, but a wooden stick used for kebabs or even a fork will work great. Continue turning the ball to slowly cook it evenly round.
Recipe submitted by Konrad Schmidt, 4th Grade, and Molly Schmidt.
About this recipe Æbleskivver means “apple slice” in Danish. A batter similar to pancake mix is turned in a special pan called a monk’s pan. The cooking batter is turned multiple times to create a sphere or ball shape with a sliver of apple hidden inside.
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Æbleskivver are usually served as a light meal the morning of a big feast like Christmas. Serve hot with syrup, jam or powdered sugar - or all three!
Below is a link to a great tutorial on how to use the monk’s pan (and even stories of how Æbleskivver came from a bad day the Vikings had in battle) www.youtube.com/watch?v=xWxISl1dpyl
Places near Seattle to enjoy this dish: Every November, the Nordic Heritage Museum in Ballard sells thousands of these treats as part of the Yulefest celebration.
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Chia Pudding
Chia bowl (Lisa Chiang)
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Chia Pudding
Serves 2. Preparation time: 30 minutes. Contains tree nuts.
Ingredients
1 tablespoon chia seed (reconstitute overnight with juice, water or coconut milk) sliced banana organic berries organic maple syrup or local raw honey organic almond butter
Directions 1. Add chia seed and soak with liquid overnight (juice, water or coconut milk) 2. The next day (or a few hours later) a. Slice up a banana b. Wash berries c. Put chia seeds (they will expand overnight) into two bowls d. Place sliced bananas on top e. Add washed berries (you can also use frozen fruit for convenience) or fruit of your choice, such as apples, oranges (peel them), pear, etc. f. Drizzle sweetener over everything g. Optional: for extra protein, add 1 tablespoon of organic almond butter
Recipe submitted by Lukas Lee, 5th grade, and Lisa Chiang (Mom).
About this recipe This is a vegan, nutritious treat that is full of fiber, brain nourishing Omega 3, fun to make and tastes great. Chia seeds originate from S. America, so this is not an ethnic dish but we try to eat cleanly most of the time.
Places near Seattle to enjoy this dish: Sometimes at PCC or Whole Foods in the dessert section.
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Maple Brussel Sprouts with Bacon
Serves 3-4. Preparation time: 15 minutes or less.
Ingredients Brussels sprouts (1bag) maple syrup bacon (1/2 to whole pack-thin cut) seasonings (Montreal Steak Seasoning is great or S & P) olive oil
Directions 1. Quarter the brussel sprouts and place in mixing bowl. 2. Place a bit of olive oil in bowl and toss sprouts to coat. Add bacon (cut into 1-2 inch chunks). 3. Season sprouts and put maple syrup over sprouts (enough to coat sprouts) and mix all together well. 4. Bake in oven for 15 min at 350 ℉ (or for better results use a air fryer at 350 ℉ for 10-12 minutes). 5. Toss halfway through cooking to cook evenly. 6. Enjoy!
Recipe submitted by Gary Bass Jr. (School Teacher).
About this recipe Just love veggies and like finding new ways to make tasty side dishes.
Enjoy it at home!
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Marinet
Serves: Dozens. Preparation time: 45 minutes.
Ingredients
2 large cans diced tomatoes 4 jars small cocktail onions 1 jar Chile sauce 3 large cans mushrooms 1 large jar capers 1/2 pint oil 3-4 cloves garlic whole
Directions Cook tomatoes and garlic for 1/2 hour uncovered. Let cool. Add the rest of the ingredients to cooled tomatoes, the oil last.
Store covered for 3 weeks before serving, the longer the better.
Recipe submitted by Eloise Mitchell, 3rd grade, and Kim & Peter Mitchell .
About this recipe Marinet is an amuse-bouche which will delight your taste buds and impress your friends. It will stimulate your mouth before a meal, or as you await the arrival of your next dish. Is it possible that Marinet was served by Eloise’s Great Great Grandfather to exquisitely dressed Manhattan socialites at the Café Rouge in the famed Pennsylvania Hotel? Yes, it’s possible. Take a bite, close your eyes, you just might hear the soft strains of Duke Ellington over the clink of highball glasses. Marinet is a savory treat best enjoyed during happy hour with a crostini and tray of martinis. We make a large batch every year and fill Grandma’s third fridge. It’s perfect for entertaining and for special occasions.
Enjoy it at home!
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Matzah Ball
Matzah balls in soup (Tammara Billik)
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Matzah Ball
Serves 4-6. Preparation time: 45 minutes. Contains eggs, wheat.
Ingredients
3 eggs 3/4 cup of matzah meal 2 tablespoons water 1 teaspoon salt
Directions 1. In large bowl, beat the eggs and water until light and foamy. 2. Sprinkle matzah meal into egg, add 1 teaspoon salt, and beat together. Let the mixture sit for 15-20 minutes (have boiling soup ready). 3. Wet hands. 4. Take 1 tablespoon of mixture into palm and gently roll it into a ball shape. 5. Transfer the matzah ball mixture into boiling water or soup. 6. Repeat steps 3, 4, and 5, until mixture is all used up. 7. Cook for 20 mins on medium heat. After 10 minutes, check on matzah balls and flip them over. 8. Enjoy!
Recipe submitted by Ben Zollner, 4th Grade, and Crownie Billik, grandmother to Ben Zollner.
About this recipe Passover Matzah-Ball Recipe
Passover tells the story of the Exodus of the Israelites from Egypt and their Pharaoh, who is thought to be Moses’ brother. On Passover, we have a special meal called the Seder where we retell the story of Passover and eat different foods, including matzah ball soup. This is the recipe for my grandmother’s matzah balls, which she cooks in soup.
Places near Seattle to enjoy this dish: Leah's Catering (website: www.leahcookskosher.com).
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Mom's Mac & Cheese
Jack Lesh holding baked macaroni and cheese.
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Mom's Mac & Cheese
Serves 5. Preparation time: 45 minutes. Contains wheat, milk.
Ingredients
2 cup uncooked macaroni noodles 2 tablespoon butter 1 small onion, chopped 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup flour 1 3/4 cup milk 8 ounces shredded cheddar cheese
Directions 1. Heat oven to 375 ℉. Cook and drain macaroni noodles until al dente 2. In saucepan, melt butter and cook onion until translucent. Add salt and pepper 3. In small bowl, mix flour and milk until smooth. Add to onion mixture and bring to boil. Make sure to stir frequently! Boil for 1 minute then remove from heat 4. Mix in cheese and macaroni and stir until well mixed and melted. Add to ungreased casserole dish 5. Bake about 30 minutes.
Recipe submitted by Jack Lesh, and Joey Lesh (dad).
About this recipe This is Jack's great-grandfather's favorite childhood dish. His grandma and dad make this for Jack now as a special treat!
Enjoy it at home!
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Coconut Rice (Arroz con Coco)
Arturo and his grandfather “Tata” enjoying coconut rice with fried fish and fried plantain
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Coconut Rice (Arroz con Coco)
Serves 4. Preparation time: 45 minutes. Contains coconut.
Ingredients
2 cups long grain rice 1 can (16 ounces) coconut milk 1 teaspoon salt 1 tablespoon brown sugar 3 cloves of garlic 1 cup raisins 2 cups water
Directions In a medium-size rice pot start boiling half the coconut milk (8 fluid ounces), stirring continuously, with the burner on high. Keep stirring the coconut milk for around 10 minutes until it separates and you can see small brown crisps on the bottom and separated clear oil (avoid letting crisps turn black, but brown is good). Keep heat on. Add chopped garlic and salt to the pot, when the garlic looks golden, add sugar and rice and stir until rice is covered in oil and it has a chance to toast a little (less than 2 minutes). Add water, the remaining coconut milk, and raisins, and cover the pot. Boil covered on high heat for about 3-5 minutes (until rice absorbs water) and lower heat to low heat to cook covered for another 15 to 20 minutes. Stir up before serving.
Recipe submitted by Arturo Gonzalez, 4th grade, and Adolfo Gonzalez, grandfather.
About this recipe Caribbean food relies on the ubiquitous coconut fruit for oil, protein, and nutritional fiber. The coconut crisps add a special flavor to the everyday rice, but the raisins elevate this dish to another level and make it a “fiesta” side dish in Colombia. Arturo’s grandmother brought this dish to their new home in Perú, for celebrating special occasions. Arturo’s dad used to help break the coconuts with a hammer and screwdriver, to have access to the coconut flesh. The coconut was then finely grated and “milked” by covering with it a cloth and squishing it very hard. Nowadays we use canned coconut milk; it is much faster!
Places near Seattle to enjoy this dish: El Parche Colombiano Restaurant.
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Bulgur Salad
Serves 10. Preparation time: 1 hour. Contains Wheat.
Ingredients
1 cup cooked bulgur wheat 1 cup corn 1 can black beans 1/2 cup halved cherry tomatoes 1/2 cup diced bell peppers (any color) 1/2 cup diced red onion 1/2 cup diced cucumbers 1/2 cup chopped cilantro 1/2 cup diced pineapple (can use fresh, frozen or canned) 1 tablespoon apple cider vinegar Juice of one lime 1 tablespoon olive oil 1 tablespoon honey 1/2 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon red pepper flakes
Directions Combine cooked bulgur, corn, beans, and all vegetables in large bowl. Set aside. Mix remaining ingredients together in a small bowl to create the dressing. Pour dressing over salad and gently stir to combine. Refrigerate prior to eating. Note: this is an easy recipe to manipulate based on individual preferences.
Recipe submitted by Tate MacMurray, 3rd grade, and Megan MacMurray (Mom).
About this recipe This is a dish that my family enjoys because it can be used as a side dish or a main dish. It’s extremely nutritious and easy to put together. The leftovers are good for a couple days, too. We like to pair it with grilled chicken or place a sliced avocado on top.
Enjoy it at home!
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Daikon Carrot Salad
Simple daikon carrot salad (Yanyan Zeng)
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Daikon Carrot Salad
Serves 3. Preparation time: 15 minutes or less.
Ingredients
1 cup shredded carrot 2 cups shredded daikon a sprig of fresh mint from garden 1 tablespoon green onion from garden, thinly sliced 1 tablespoon lemon juice 2 tablespoon balsamic vinegar 1tablespoon avocado oil 1teaspoon sesame oil 1/2 teaspoon salt 1 pinch sesame seeds (optional)
Directions Mix the carrot and daikon, put salt, balsamic vinegar, avocado oil, lemon juice, and mix up. Drizzle the sesame oil on top, sprinkle green onion, and sesame seeds. Garnish the mint leaves around.
Recipe submitted by Aarini Bansal, 2nd grade, and Yanyan Zeng.
About this recipe We love cooking light and healthy, using fresh veggies and herbs from our little garden. We choose to use whole foods for ingredients, and work hard to leave as little carbon footprint on earth as possible, because we are passionate about saving the earth, especially Aarini.
Enjoy it at home!
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Serbian Potato Salad
Ingredients
6-8 large unpeeled potatoes boiled l large onion l/2 cup light olive oil 4 tablespoons white vinegar l tablespoon dried dill weed salt & pepper to taste
Directions 1. Boil potatoes and remove from heat 2. When potatoes are cooled but still slightly warm, peel and cut into bite size pieces 3. Slice onions and add to potatoes 4. Add olive oil, vinegar, dill weed, and salt and pepper 5. Mix well and refrigerate 3-4 hours or overnight If dressing is absorbed add more oil and vinegar by spoonfuls and adjust salt & pepper.
Recipe submitted by Kari Asadorian (School Nurse).
Enjoy it at home!
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Stir-fried Tomatoes & Eggs 番 茄 炒 鸡 蛋
Tomato and friends by Sarina Wei
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Stir-fried Tomatoes & Eggs 番 茄 炒 鸡 蛋
Serves 4-6. Preparation time: 15 minutes or less. Contains eggs.
Ingredients
1 bunch of green onions, sliced diagonally into one-inch pieces 10 eggs, beaten 10 roma tomatoes, quartered 1-2 inches of ginger, minced or zest 3 tablespoons canola oil, separated 1/4 cup ketchup 1 tablespoon mushroom powder or chicken bouillon
Directions Heat one tablespoon of oil in a large pan or wok on medium-high heat, add green onions and heat for about one to two minutes until slightly soft. Heat one tablespoon of oil in the pan on medium-high heat, pour eggs and cook until mostly cooked through. Scoop out into a bowl and set aside. Heat remaining oil in the pan on medium-high heat, add ginger and tomatoes. Cool until tomatoes start to break down and skin starts to separate, creating a chunky sauce. Add ketchup and mushroom powder. Return eggs to pan and break up into small bite size pieces. Top with green onions. Serve over steamed rice. Enjoy!
Recipe submitted by Sarina Wei, 4th grade, and Lily Wei, mother.
About this recipe This is one of my favorite dishes. My grandma made this dish for my mom when she was a kid and it was the only time she would finish eating her dinner quickly. These are suggested amounts. Most Chinese cooking does not use measurements and is usually eyeballed and made to taste. Note any kind of tomatoes work. Roma are listed here more for reference of size and portion. My mom has adjusted what she remembers going into the wok to lower calories and reduce sugar. - Sarina Wei, 4th grade
Places near Seattle to enjoy this dish: probably found at many Chinese restaurants but we have never ordered it and do not know how they compare.
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Yellow Chili Chicken Stew (Aji de Gallina)
Ají de Gallina (Ivan F. Gonzalez)
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Yellow Chili Chicken Stew (Aji de Gallina)
Serves 4. Preparation time: 45 minutes. Contains eggs, wheat, tree nuts, milk.
Ingredients
2 tablespoons of olive oil 2 red onions, finely chopped (white onions are OK) 5 cloves of garlic, chopped 1 ounce pecans or almonds, chopped 1 cup Yellow Chili paste (use only 4 tablespoons for mild flavor) ½ cup Mirasol Chili paste (use only 2 tablespoons for mild flavor) 1 teaspoon ground cumin 1 teaspoon dried oregano 8 white bread slices without crust (old-school Wonder bread is best) ½ cup whole milk (you may substitute with evaporated milk) 1 ½ cups chicken broth (plus extra if necessary) 1 pound cooked chicken breast, shredded ¾ ounces Parmesan cheese 2 white potatoes boiled and peeled 2 cups Peruvian style cooked white rice
To garnish
8 pitted black olives 2 eggs, hard-boiled and cut in half 1 tablespoon curly parsley
Directions Heat the oil in a pan over low heat. Add onion and garlic and cook until onion is soft. Add pecans (or almonds), yellow chili, mirasol chili, oregano, and cumin. Cook for a couple of extra minutes and remove from heat.
Put the bread in a bowl and cover with milk. Soak for five minutes and then put in a blender with the onion and chili mixture. Blend together.
Pour blended mixture in a pan at medium heat, add broth, shredded chicken breast, and Parmesan cheese. Add salt and pepper to taste. Cook for 8 minutes until it is creamy; if it dries up during cooking, add a little broth.
Peel the boiled potatoes and cut into slices, arrange on a serving plate and ladle over the yellow chili chicken, garnish with olives, hard-boiled eggs and parsley. Serve with rice. 28
Note: Several Latin stores in Seattle sell the chili pastes. Check out Latina Real a few blocks from our school; they have it in stock. They also carry packaged dry mixes for fast cooking. The chili pastes are pretty mild and essential for flavor, not just to make it spicy. I recommend you try the paste before using it, making sure the heat level is comfortable for your family, but do not substitute the chili pastes for another chili, they are the main part of the dish!
Recipe submitted by Arturo Gonzalez, 4th grade, and Ivan Fernando Gonzalez, parent.
About this recipe This dish has a long history in precolonial Perú. It suffered alterations with the arrival of Spanish ingredients, and it was streamlined last century with the arrival of canned evaporated milk and Wonder bread. Ají de Gallina is one of the most famous Peruvian dishes, and a tourist’s favorite. As a young adult, this dish became very special because it was my welcome-back-to-Perú dinner every time I came back home during school break. Arturo enjoys this yellow chili stew every time his grandparents come to visit us in Seattle.
Places near Seattle to enjoy this dish: San Fernando Roasted Chicken and Don Lucho Restaurant.
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Five-minute Veggie Chili
Vegetarian chili with rice, corn bread, tortilla chips, and Brussels sprouts (Ivan F. Gonzalez)
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Five-minute Veggie Chili
Serves 8. Preparation time: 15 minutes or less. Contains soybean.
Ingredients
1 soy chorizo (12 ounces) 1 can vegetarian baked beans (28 ounces) 1 can chopped tomatoes (16 ounces, drained) 1 can black beans (16 ounces, drained) 1 can red beans (16 ounces, drained) (or garbanzo beans)
Directions Add all ingredients to a pot and warm up on medium heat for 4 minutes. Serve with chips, corn bread, or rice.
Recipe submitted by Arturo Gonzalez, 4th grade, and Ivan Fernando Gonzalez, parent.
About this recipe This is a party favorite: vegan, warm, filling, and tasty. I got the recipe from a fellow graduate student at UCSD. Fill up a slow cooker with a double recipe, add a big bowl of chips on the side, a pot of white rice, and let people help themselves.
Enjoy it at home!
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Kalua Pork
We make Hawaiian food when we start to miss the feel of sand between our toes during the grey Seattle days. - Mia Basilio
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Kalua Pork
Serves 4-6. Preparation time: 8 hours or more.
Ingredients
1 four-pound pork butt 1 tablespoon Hawaiian sea salt 1 tablespoon garlic powder 1/2 tablespoon pepper 1 tablespoon liquid smoke 1/4 cup soy sauce 1 bay leaf 1 onion 1 head of cabbage
Steamed white rice for serving
Directions Fill a crock pot with 2 cups of water. Place tin foil inside crock pot and place pork on top separating from the water. Put all seasonings on top of the meat. Let cook on high until the meat is tender and is easily shredded. Slice onion and cabbage, cook in a large pan, add the shredded pork and serve over hot rice.
Recipe submitted by Mia Basilio, 4th grade, and grandparents.
About this recipe When we start to miss the feel of sand between our toes during the grey Seattle days of fall/winter and early spring, we make Hawaiian food to bring back sunny memories of time with family on the Big Island of Hawaii.
Places near Seattle to enjoy this dish: Kona Kitchen.
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Fried Rice
Serves 2-4. Preparation time: 30 minutes. Contains eggs, fish, milk.
Ingredients
stale rice (old restaurant leftover rice works well) - up to 2 cups 2 eggs, beaten 1/3 chopped onion or scallion (reserve green parts until end of cooking) leftover meat, approximately 2 ounces per person; omit if you are vegetarian; we use bacon, spam or ground beef or sliced pork vegetarian option: organic firm tofu (1/2 block) 2 teaspoons toasted sesame oil 2-3 tablespoons coconut aminos or fish sauce 2-3 tablespoons coconut or avocado oil or bacon drippings 1 tablespoon cultured butter (we prefer French butter from Trader Joe's) 3/4 (or more) cup frozen peas broth or water or leftover tea as needed to soften rice (up to 1/3 cup)
Directions 1. Heat pan or wok or cast iron skillet to medium high heat. 2. Add cooking oil or bacon fat. 3. Add chopped onion or scallion white parts. 4. Stir in meat or tofu or prawn. 5. Add frozen peas (can also use frozen mixed veggies) and cook through. 6. Add in rice. 7. Mix thoroughly until rice is separate and softened; at this stage you can add in water as needed (or chicken broth or veggie broth if you have either handy). 8. Make a "well" in the middle of pan; add more oil, then stir in beaten eggs quickly. 9. Season with coconut aminos and/or fish sauce and stir thoroughly; eggs will cook and blend into rice. (Some people prefer to scramble eggs separately, then add into rice.) 10. Turn off stove. 11. Add butter and sesame oil and give a good stir; sprinkle with scallion greens and serve. NOTE: To keep this recipe vegan, use coconut or avocado oil; omit fish sauce, eggs and butter.
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Recipe submitted by Lukas Lee, 5th grade, and Lisa Chiang, parent.
About this recipe Fried rice is the ultimate leftover dish! Especially in Asian families where rice is or was traditionally often consumed daily. Every family has its own version. I've tweaked ours from using spam in college, to using fancy French butter (which is NOT traditional) for extra flavor and umami. It's a great way to sneak veggies in for picky eaters, and can be adapted to vegan preferences. Soy sauce is often used, and I love fish sauce, which is traditional in Thai, Vietnamese and Filipino cooking (but not really Chinese). So a true fusion dish.
Places near Seattle to enjoy this dish: Chiang's Gourmet in Lake City Way.
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Beef & Broccoli
Beef and broccoli (Lisa Chiang)
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Beef & Broccoli
Serves 2-3. Preparation time: 30 minutes. Contains soybean, tree nuts, crustacean shellfish, beef, sesame, shrimp if using Bull sauce.
Ingredients
1/2 thinly sliced sweet onion (white or yellow is fine too; or you can use a scallion instead) 2 tablespoons coconut or avocado oil 1/2 pound of thinly sliced beef (ideally sustainably farmed, i.e. Oregon Country Beef); for vegan, use organic firm tofu instead or meat substitute 1 package of organic broccoli florets (example from Trader Joe's) 1 - 2 tablespoons of coconut aminos or soy sauce (vegan) up to 1/3 cup water or broth ground black pepper, to taste optional: 1-2 teaspoons of toasted sesame oil, to taste steamed rice to serve alongside optional: up to 2 tablespoons of "Bull Sauce," which contains shrimp, soy and other allergens. (Use less soy sauce or coconut aminos if using Bull Sauce.)
Directions 1. Turn pan (cast iron skillet or saute pan) on medium heat and add cooking oil. 2. Add sliced onions or white parts of scallion and 'sweat' them until translucent. 3. Add broccoli florets and liquid; cover with lid and steam for 2-3 minutes until bright green. 4. Take off lid. 5. Add beef and stir fry swiftly (if using Bull sauce, add that too). 6. Season with coconut aminos or soy sauce and pepper, taste for flavor. 7. Turn off heat. 8. Drizzle sesame oil as desired and if using scallion, top with sliced green scallion.
Recipe submitted by Lukas Lee, 5th grade, and Lisa Chiang, Lukas’s mom.
About this recipe We don't eat this often, but this is a very Americanized version of Chinese food that many people seem to enjoy. However, it's an easy weeknight all in one dish. To save time, one can steam microwave rice (or use a rice cooker). For a more sophisticated and authentic
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Taiwanese taste one can also use "Bull Sauce" which is a condiment that is widely available in Asian markets in Seattle, such as Asian Food Center or Uwajimaya. However this condiment contains a bunch of allergens (soy, gluten, shellfish), so I only use it occasionally. But it's delicious.
Places near Seattle to enjoy this dish: Chiang's Gourmet cooks authentic Taiwanese and Chinese food. Ask for "Sa Cha" Beef (might be on Chinese menu).
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Sabudana Khichdi (Tapioca snack)
Serves 4-6. Preparation time: overnight. Contains peanuts.
Ingredients
2 cups Sabudana/Whole Tapioca pearls ½ - ¾ cup shelled and roasted peanuts 2 teaspoons cumin 2-3 green chillies (optional) 2 medium golden potatoes 4-5 tablespoons oil 2 teaspoons sugar salt to taste
Directions Cover the tapioca pearls with 2 cups of water and soak tapioca pearls for 5-6 hours or overnight. Drain and set aside. Peel and cube the potatoes. Slit green chillies, if using. Grind peanuts to a coarse powder.
Heat oil in a nonstick pan. When it heats up, add cumin seeds, chillies and potatoes. Stir and lower the flame. Cover and cook till the potatoes are almost done, about 5-7 minutes.
Mix salt, sugar and peanuts with the tapioca pearls. Add this mixture to the potatoes and mix well. Cover and cook on a low flame for 5-8 minutes. The pearls will be translucent and not sticky. This is a sign that the tapioca pearls are done. Enjoy with yogurt.
Recipe submitted by Kamu Shirodkar, 5th grade, and Pallavi Goray, Kamu’s mom.
About this recipe This is a very popular breakfast and tea time snack at our home. It is very popular in the western region of India. It is eaten when people are fasting during any religious events as it is vegetarian and contains no onions/garlic, etc.
Enjoy it at home!
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Chole Chana Masala
Serves 4-6. Preparation time: 1 hour.
Ingredients
3 tablespoons canola oil 2 12-ounces cans garbanzo beans 4 ounces tomato sauce 1 small diced onion 1/2 teaspoon mustard seeds 1/2 teaspoon turmeric powder 1 teaspoon cumin powder 1 bay leaf 3 teaspoons chole masala powder 2 teaspoons chopped green cilantro
Directions 1. Drain and wash garbanzo beans. Add 2/3 cup fresh water to garbanzo beans. Bring garbanzo beans and water to a boil in a pot, then turn off and cover to let them rest for 30 minutes. 2. In a separate pot, add oil and turn stove on med-high heat. 3. Add mustard seeds and bay leaf. Keep stirring until mustard seeds start popping, and to prevent burning. 4. Once mustard seeds pop, add diced onions and cook until onion becomes tender and translucent. 5. Add tomato sauce and stir together until mixture turns into gravy. Add water and garbanzo beans from other pot into seasoned gravy. 6. Cook on med-high heat for 2-3 minutes until everything becomes thick. 7. Turn off heat and let it cool off at room temperature. Garnish with chopped cilantro.
Recipe submitted by Sahas Mallavaram, Grade 1, and Vaishali Mallavaram.
About this recipe Chana Masala is a dish made by my grandmother, Indira, for family visits and parties. My grandmother learned this recipe from her mother in Gujarat, India. We like to eat this dish with basmati rice and puree (puffed bread).
Places near Seattle to enjoy this dish: Taste of India.
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Okra Curry
Serves 4. Preparation time: 30 minutes. Contains coconut.
Ingredients
1 - 1 1/2 pounds okra 2 medium onions 1 teaspoon cumin seeds 2 1/2 teaspoons coriander seeds ½ teaspoon turmeric powder 8 Kashmiri red chillies or 1 tablespoon red chilli flakes (or to taste) 1 or 1 ½ teaspoons tamarind paste09 or lime sized ball of tamarind 1 bay leaf 1 coconut milk 1 teaspoon chickpea flour 2 tablespoons ghee
Directions Grind onion, chillies, cumin and coriander seeds and turmeric into a fine paste. Wash, pat dry and cut the ends of the okra. Heat ghee in a pan and add the ground paste. Sauté for 2-3 minutes.
Recipe submitted by Kamu Shirodkar, 5th grade, and Pallavi Goray Shirodkar (Kamu’s mom).
About this recipe Kamu’s great grandmother was a published cookbook author and had her own column in the local newspaper. This is one of her recipes from her first book written in Marathi. Kamu’s aunt is currently working on translating the book into English.
Enjoy it at home!
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Baked Rigatoni with Ham and Mushrooms
Serves 6. Preparation time: 1 hour. Contains wheat, milk.
Ingredients
8 ounces mushrooms 4 tablespoons butter 16 ounces rigatoni (or penne, or bowtie, almost any pasta will work) 1/3 cup flour 2 1/2 cups milk 6 ounces Swiss cheese, sliced (or Fontina, or Provolone) 8 ounces ham, rough chopped Nutmeg Salt & pepper
Directions 1. Slice mushrooms. In a frying pan over medium heat, melt 2 tablespoons butter, then sauté sliced mushrooms for 2 minutes. Remove from heat. 2. Cook pasta to al dente (it will soften a bit in the oven). 3. Preheat oven to 350℉. 4. In a saucepan melt 2 tablespoons butter over medium heat. Add flour and stir until smooth, about 2 minutes. Gradually add the milk, stirring constantly. Continue to stir until it thickens and is smooth and creamy, about 10 minutes. Remove from heat, add mushrooms, sprinkle with the nutmeg and stir well. Season to taste with salt and pepper. 5. Grease a 9x13 baking dish. Add 1/3 pasta, then 1/3 cheese, then 1/3 ham, then 1/3 sauce. Repeat two more times, ending with the sauce. 6. Bake until heated through and bubbly, about 20 minutes. Serve immediately.
Recipe submitted by Isla Obermiller, 2nd grade, and Ian Obermiller, Isla’s dad.
About this recipe This versatile family favorite was first served to us by friends delivering food when Isla's brother Wellington was born. It can be assembled and then refrigerated before baking.
Enjoy it at home!
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Broccoli Sandwiches
This is a picture of a broccoli sandwich my sister made for us. - Theo Detrano
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Broccoli Sandwiches
Serves 4. Preparation time: 15 minutes or less. Contains wheat, milk.
Ingredients
baguette butter - salty butter is best broccoli - a couple large bunches salt pepper
Directions Cut broccoli into florets, steam florets in a pot with a steamer basket in it. Cut baguette into four equal sections, then slice sections lengthwise. Butter both sides of each section of baguette - be generous! Once broccoli is fork tender, pile it on each section of baguette, season with salt and pepper, put the top on and press it down. Then open the sandwich back up and add a little more broccoli!
Recipe submitted by Theo Detrano, 3rd grade, and Katie Detrano, Theo’s mom.
About this recipe This recipe was a favorite of my dad's when he was growing up with a vegetarian father. We aren't vegetarians, but we love this sandwich and eat it a lot, even on special occasions. It's easy to make and delicious!
Enjoy it at home!
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Cap Cay (“10 veggies" Indonesian Stir-fried Vegetable)
Cap cay
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Cap Cay (“10 veggies" Indonesian Stir-fried Vegetable)
Preparation time: 30 minutes. Contains eggs, crustacean shellfish, fish.
Ingredients
any veggies (carrots, broccoli, cauliflower, tomato, snap peas, mushroom, etc) any protein (chicken/meatball/shrimp) or you can skip 1 egg (can skip) garlic 2 tablespoon oyster sauce 1 tablespoon chicken stock/base - we use Better Than Bouillon sugar salt and pepper to taste corn starch
Directions Slice all veggies. Slice the protein. Preheat skillet, add oil. Scramble the egg and set aside. Stir fry garlic and chicken. Add veggies (except tomato wedges). Lastly add shrimp, meatball, and tomato wedges. Add seasoning (oyster sauce, chicken stock, sugar, salt and pepper). Lastly add corn starch.
Served with rice.
You can fancy up the rice. If you want to fancy up the rice, please cook the stir fry rice prior to the entree: Scramble the egg, add white rice, and then add 1 tablespoon of oyster sauce. Set aside.
Note: The veggies can be any veggie that you have available. The protein can be any protein, or you can omit protein. The meatball usually is the Chinese meatball from the grocery (not the Italian meatball). However, we also sometimes use the Italian meatball as shown in the picture submitted here.
Recipe submitted by Jocelyn, 4th grade, and Angeline. 46
About this recipe From wiki: Cap cai, sometimes spelled cap cay, (Chinese: 雜 菜; pinyin: zácài; Pe̍ h-ōe-jī: cha̍ p-chhài; lit. 'mixed vegetables') is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan stir-fried vegetable dish that originates from Fujian cuisine.
Enjoy it at home!
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Shepherd’s Pie
The Van Kirks have strong Irish cultural roots and we make this to celebrate on St. Patrick’s Day.
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Shepherd’s Pie
Serves 6. Preparation time: 1 1/2 hours. Contains wheat, milk.
Ingredients
For filling:
1 tablespoon vegetable oil 1 pound ground lamb 1 onion, peeled and chopped 1 large carrot, peeled and chopped 1 tablespoon flour 1/2 cup dry sherry (fino, oloroso, amontillado, manzanilla) 1 cup chicken stock 1 tablespoon tomato paste 1 teaspoon minced rosemary 1 tablespoon chopped Italian parsley 1 cup frozen peas 1/4 teaspoon pepper salt
For topping:
3 large Yukon gold potatoes, peeled and cut into chunks 2 large carrots, peeled and cut into chunks 1 large parsnip, peeled and cut into chunks 6 tablespoons unsalted butter 1/2 - 1 cup milk 1/2 teaspoon ground pepper salt
Directions Preheat oven to 375°F. Season lamb with salt. Heat large sauté pan over medium-high heat. Add oil and heat until shimmering. Add lamb and brown, then break up into bite-sized chunks. Remove lamb to bowl with slotted spoon. Drain excess fat, leaving some. Add onion and carrot and sauté until onion is translucent and just brown at edges, about 10 minutes. 49
Sprinkle with flour and sauté another 2 minutes. Return lamb to the pan. Add sherry and deglaze pan, stirring and scraping bottom. Add tomato paste, herbs, chicken stock and pepper, and sauté until sauce thickens to coat the back of a spoon. Season with salt to taste. Add frozen peas, stir, and pour filling into a buttered 1 1/2 quart baking dish.
Meanwhile, add potatoes to the pot with plenty of cold, well-salted water. Heat to a strong simmer, and then cook 5 minutes. Add carrots and parsnip to water and simmer until all vegetables are just fork tender, 10-15 minutes more. Drain and return to the pot over low heat. Add butter and stir until melted and absorbed. Add pepper and milk, mash until smooth (small chunks OK), adding milk as necessary to achieve soft and smooth consistency. Season generously with salt.
Spoon mash in dollops onto filling and spread carefully in even layer to edges of baking dish, being careful not to displace filling or leave gaps. Press back of spoon into topping and pull up, leaving small peaks all over the surface of the topping. Bake for 30 to 35 minutes, until the filling bubbles at edges. If peaks of topping are not brown, finish under broiler until peaks and edges are just brown. Rest for 5-10 minutes and serve.
Recipe submitted by Cecily, 5th grade, Laurel, 2nd grade, and the Van Kirk family.
About this recipe The Van Kirks have strong Irish cultural roots and we make this to celebrate on St. Patrick’s Day. The mixed root vegetable topping is our own twist, but adds more flavor and sweetness than the traditional potato mash.
Places near Seattle to enjoy this dish: Macleod’s Fish and Chips, Ballard; Kells, Pike Place.
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Braised Pork
Ingredients 800 g belly pork 4-5 cloves fresh garlic 4-5 pieces ginger (about 15g) 2 tablespoons cooking wine (about 30g) 1 teaspoon salt 15 g star anise Black peppers (about 10 granules) 1-2 tablespoons rock sugar 1 tablespoon peanut oil (about 15g) 1 tablespoon soy sauce
Directions 1. Cut belly pork into 2.5cm x 2.5cm pieces and put it into cold water for half an hour to remove blood in the pork cubes, then, take the cubes out of water 2. Put wok on fire, put oil in it. Stir fry garlic and ginger pieces for a while 3. Adding pork to the wok, stir fry for a while 4. Pour boiling water, cooking wine, soy sauce , salt, black peppers, star anise, to cover the meat in the wok 5. Put the lid on and simmer for about one and a half hours 6. When the pork cubes can be inserted by a chopstick, add rock sugar 7. Continue to simmer for 10 minutes
Recipe submitted by Maple Sun, 3rd grade, and Ellen Chai.
About this recipe Traditional story related to The Braised Pork – Dongpo Meat: There was a famous poet and writer named Su Shi (from 1037 to 1101, 64 years old). He was the governor of the Hang Zhou city. Due to a heavy rain, a lake (called the West Lake) in the city was flooding. The crops grew badly. Mr. Su initiated a water conservancy project on the West Lake. It is Su causeway, with 5 to 6 bridges along the causeway. Most water was blocked, only a part of water through the bridge entered the lake. The flooding was controlled. One year later after the work, there was a golden harvest. Due to the project, the city and the lake were so beautiful and attractive, many tourists praised the Hang Zhou city as a heaven. During the one thousand years since then, people sing a popular song: There is a heaven in the sky, we have a Hang Zhou city on the ground. Farmers were so happy and sent a lot of pigs to Mr. Su to express their gratitude towards him. Mr. Su ordered his subordinates to cook braised pork and distribute the meat to each home of the workers who took part in the project. Because Mr. Su’s alias was Dongpo, so people called the braised pork as Dongpo Meat. My parents 51 liked the braised pork - Dongpo Meat - so much, everyday, they ate one piece or two pieces of it, plus other vegetables. Both of them lived over one hundred years. My father lived 104 years old (from 1916 to 2020), my mother lived 103 years old (from 1917 to 2020). I hope that you learn how to cook this meal.
Enjoy it at home!
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Pilaf
Serves 4-7. Preparation time: 45 min. Contains milk, eggs, nuts.
Ingredients
½ - ¾ cup butter (don’t use it all at once, review recipe) ¾ cup extra fine egg noodles (Mrs. Weiss is the brand I use) 3 cups rice 30 ounces chicken broth (about 1 carton) ½ teaspoon salt ½ cup chopped pecans ½ cup chopped apricots
Directions In large frying pan or heavy pot, melt l/4 cup butter. Add 2 generous handfuls of extra fine egg noodles. Brown noodles over medium high heat. WATCH carefully—stir often. Remove from heat.
In saucepan bring 7 cups salted water to a boil. Add 3 cups rice. Parboil approximately 7 minutes (until outside softens but center is still hard).
To browned noodles add: drained rice l/4 -1/2 cup butter 30 ounces chicken broth l/2 teaspoon salt
Cover, cook over medium heat 15-20 min until liquid is absorbed. (Add a little water or broth if liquid is absorbed before rice is done.) Remove from heat, fluff into heap, let stand covered 10-15 minutes. Fluff again before serving.
Topping ½ cup chopped pecans ½ cup chopped dried apricots 1 tablespoon butter Saute pecans and apricots in butter until lightly brown. Can either add as a topping or mix into the rice.
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Recipe submitted by Kari Asadorian (School Nurse).
About this recipe This is my Armenian grandmother’s recipe with a little twist.
Enjoy it at home!
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Crying Jelly Noodle
Noodle with hot sauce
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Crying Jelly Noodle
Contains peanuts.
Ingredients
Noodles:
1 cup of mung bean starch 4 cups of hot water 1 cup of tap water
Sauce: soy sauce sugar vinegar oyster sauce hot sauce (optional) knife (please have an adult nearby when handling knives) peanuts (optional)
Directions See description with companion pictures on the next page for the noodles.
For the sauce add the sugar, soy sauce, vinegar, oyster sauce and hot sauce in a bowl and mix. Then pour the sauce into the bowl of noodles, and if you're not allergic to peanuts then you can add some peanuts too! If you don't like hot sauce you don't have to add it.
Recipe submitted by Nolan Pan, 2nd Grade, and Lili Fang
About this recipe Crying Jelly Noodle is from Sichuan, China and is called that because it is very spicy so you will sometimes cry. Another reason is that once upon a time in Sichuan there was a war and lots of people lost their lives. So the government asked people from other parts of the country to move into Sichuan to rebuild the area. Those people were sad and missed their hometown so they made this dish and it made them cry.
Enjoy it at home!
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Part one: Jelly Noodle
1. Add the tap water with mung bean Starch and stir till 2. Add the 4 cups of warm water and put on the stove the starch dissolves on medium low heat and keep stirring.
3.After you stir for a while it should start to become 4. Pour the mixture into the container. Then put it in something like this. the refrigerator and wait for a few hours.
5. After a few hours, the jelly forms. 6. Slice the jelly into thin noodles and put them in a bowl.
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Easy Coq au Vin
Serves 6. Preparation time: 1 hour. Contains wheat.
Ingredients
8 slices thick cut bacon 8 chicken thighs bone-in, skin-on (you may also use boneless but you need skin-on or it won't have good flavor) 8 ounces cremini sliced mushrooms 1 large yellow onion, diced 1 1/2 cups sliced carrots 6 cloves garlic, minced 1 tablespoon tomato paste 2 tablespoon flour 1 1/2 cups dry red wine 1/2 cup beef stock 4 sprigs fresh thyme 2 dried bay leaves
Directions
Preheat oven to 375°F.
On the stovetop over medium heat, add bacon to an oven safe dutch oven or braiser or heavy skillet and cook until crisp. Remove bacon to a paper towel lined plate. Crumble when cool. Leave the bacon grease in the pan.
Season the chicken generously with salt and pepper. Add the chicken, skin side down for the thighs, and cook 5-6 minutes per side or until golden brown (or until you can remove the chicken without tearing it). Remove chicken from the pan and set on a plate.
In the same pan add sliced mushrooms, carrot, and onion and cook just until the mushrooms and onions start to soften, about 5 minutes.
Make sure your pan has enough fat (if not drizzle in a teaspoon of olive oil). Stir in garlic and tomato paste and cook until fragrant, about 1 minute. Sprinkle in flour, stir and cook 1 minute more.
Add red wine a bit at a time stirring after each addition until smooth. Add beef stock, fresh thyme (whole sprigs - you can fish out the stems later), bay leaves, and half of the bacon. Stir to combine. Taste and adjust seasonings (I usually add salt and pepper here).
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Place chicken on top of the wine mixture (try not to have the skin side below the liquid). Cover and bake 30 minutes. Uncover and bake an additional 30 minutes or until chicken is cooked through and skin is golden.
Remove and discard bay leaves and thyme stems. Top with remaining bacon and serve over something starchy, creamy, and delicious.
Recipe submitted by Izaak Burg, 4th grade, and Sarah Friedman (mom).
About this recipe This is a great recipe for the fall. It is delicious served over mashed potatoes, polenta, risotto, or grits. I use a giant cast iron dutch oven but any heavy bottom pan with a lid that can go in the oven will do. It's pretty forgiving so don't worry much about precise measurements and adapt to your taste (I like a lot of garlic). I also sometimes add more chicken and just use a little more wine and beef stock to compensate.
Enjoy it at home!
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Potato Pancakes (Tortitas de Papa)
Tortitas de papa with salad
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Potato Pancakes (Tortitas de Papa)
Serves 2-3. Preparation time: 20 minutes. Contains eggs.
Ingredients 4 potatoes 3 eggs vegetable oil to fry salt and pepper to taste
Directions Boil potatoes in salted water. After the potatoes are cooked, peel them and mash them with a fork until they are a paste. Mix in eggs, salt, and pepper.
Pre-heat the oil in a pan enough to cover the pancakes. Use a small spoon to drop the paste in the hot oil forming the pancakes. Fry each side until they look golden brown.
Recipe submitted by Brandon Reyes, 4th grade, and Blanca Melgarejo (mom).
About this recipe This is a delicious meat-free dish often served during lent. You can serve it with a cucumber and avocado salad, or our family favorite: just as a snack with salsa picante de molcajete.
Enjoy it at home!
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Berry Smoothie
Lukas and his sister love the "Auntie Oxi" smoothie at PCC, so we decided to make it at home
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Berry Smoothie
Serves 2. Preparation time: 15 minutes or less. Contains honey, optional.
Ingredients
2 ripe bananas, peeled 2-4 pitted organic dates 1/2 cup organic wild blueberries (frozen) 1/2 cup organic strawberries or cherries (frozen) 1 1/2 cups pineapple or orange juice or other juice of your choosing Optional: 1 tablespoon raw honey or organic maple syrup
NOTE: we use fresh fruit that is overripe; can use frozen mango, pineapple or acai instead of berries; can also use apple juice or any juice you prefer
Directions Peel bananas and dates. Place at bottom of high speed blender. Add frozen fruit. Add juice. Add extra water or liquid as needed; ice as desired. Add sweetener as desired. Place lid on top of blender jar. Press "smoothie" cycle of Vitamix (or high for regular blenders). Pour into glasses.
Recipe submitted by Lukas Lee, 5th grade, and Lisa Chiang (mom).
About this recipe Lukas and his sister love the "Auntie Oxi" smoothie at PCC, so we decided to make it at home. We added dates for extra nutrition and sweetness.
Places near Seattle to enjoy this dish: PCC all locations.
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Healthy Soda
Homemade soda Lisa Chiang
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Healthy Soda
Serves 1. Preparation time: 15 minutes or less.
Ingredients
1 tablespoon organic maple syrup 6 fluid ounces soda water or sparkling water 2 tablespoon frozen fruit 1/4 lime, cut up herbs such as mint or basil ice, if desired mason jar or mortar/pestle
Directions Mash up herbs (can cut up if that is easier) in a mason jar or mortar and pestle. Add maple syrup (can substitute honey, but it will be harder to mix). Pour soda water/sparkling water and stir. Add frozen fruit. Squeeze lime. Add ice, if desired. Enjoy!
Recipe submitted by Lukas Lee, 5th grade, and Lisa Chiang (mom).
About this recipe This is refreshing and a way to get some fruit in, but it's also pretty. We don't drink soda in our home so this is a healthy alternative. In many parts of SE Asia, muddled lime and honey is a juice frequently served in restaurants and juice stands. In Singapore, where our family lived for five years, "lime juice" is very popular due to the extreme heat.
Enjoy it at home!
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Wet-Bottom Shoo-Fly Pie
Henry Lesh with a Shoo-Fly pie he made.
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Wet-Bottom Shoo-Fly Pie
Serves 8. Preparation time: 1 hour. Contains eggs, wheat.
Ingredients
1 egg yolk 1/2 cup molasses 3/4 cup boiling water 1 teaspoon baking soda 1 cup flour 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon ginger 1/8 teaspoon cloves 1/2 cup brown sugar 1/2 teaspoon salt 2 tablespoon shortening pastry shell, unbaked
Directions Beat the egg yolk in a small bowl. Blend in the molasses. Add the boiling water with the soda dissolved in it. Set aside.
Combine the dry ingredients with shortening and work into crumbs with fingers. Put liquid into pastry shell and top with crumbs. Bake in a 400 ℉ oven for 10 minutes, then reduce heat to 325 ℉ and bake 35 minutes longer.
Recipe submitted by Henry Lesh, 5th grade, and Joey Lesh (dad).
About this recipe Shoo-Fly Pie is a hallmark recipe of Pennsylvania Dutch Cooking. Henry's grandparents were both raised in the heart of Pennsylvania Dutch country. They remember relatives who still spoke the Pennsylvania dialect of German and were "plain folk." Every time we return to visit, shoo-fly pie is on the table.
Enjoy it at home!
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Haupia (Coconut Pudding, Hawaiian Style)
Haupia pudding
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Haupia (Coconut Pudding, Hawaiian Style)
Serves 6-8. Preparation time: 2 hours. Contains coconut.
Ingredients
2 cans or about 4-1/2 cup coconut milk, divided 1/2 cup cornstarch 1/3 cup sugar
Directions Mix 1/2 cup Cornstarch, 1/3 cup Sugar with 1/4 cup Coconut milk. Set aside. Heat 4 1/4 cup Coconut milk to boiling. Gradually add cornstarch paste, stirring constantly until thickened. Pour into 13 x 9 in. pan. Allow to cool completely; refrigerate for at least 1 hour for best results. Cut in squares & serve.
Recipe submitted by Johji Takeno, 3rd grade, and Marc Takeno (father).
About this recipe My grandma likes to make this coconut pudding because it is simple and yummy, and reminds us of our Hawaii roots.
Places near Seattle to enjoy this dish: There are several restaurants with haupia pie or cake, which is similar.
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Grampa Ralph's Carmel Popcorn
Recipe - Micah Berkman
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Grampa Ralph's Carmel Popcorn
Serves 8-12. Preparation time: 1 hour.
Ingredients
2 cups brown sugar 1/2 cup corn syrup 2 sticks butter 1/8 teaspoon cream of tartar 1 1/2 teaspoon vanilla 1 teaspoon baking soda 5 quarts popped corn
Directions Bring brown sugar, corn syrup, butter, cream of tartar and vanilla to a rapid boil. Remove from heat and add 1 teaspoon of baking soda. Pour over 5 quarts of popped corn. Bake at 250 ℉ for 1 hour and stir every 15 minutes.
Recipe submitted by Micah Berkman, 1st grade, and Eva Otto Berkman (Mother) .
About this recipe Granpa Ralph's recipe came from the Pennsylvania Dutch.
Enjoy it at home!
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Mochi Cake 年 糕
Mochi cake 年 糕
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Mochi Cake 年 糕
Serves 12. Preparation time: 1 hour. Contains coconut.
Ingredients 1/4 cup coconut oil, melted 1 cup sugar 1 teaspoon vanilla extract 4 large eggs 16 ounces glutinous rice flour 2 teaspoons baking powder 3 1/4 cups coconut milk
Directions Heat coconut oil in a microwave safe bowl and melt in microwave for 30 seconds. Add sugar and mix until combined. Add vanilla extract and eggs and mix until well incorporated. Add in flour and baking powder, and continue to mix. Add milk to mixture in 2 parts, mixing well between additions, whisking until blended. Pour about 1/4 cup batter into each muffin tin so they are about one-third filled. Bake for 25-30 minutes at 350℉ until golden brown. Enjoy warm or let cool, remove from pan and store in airtight container. Best eaten day of, but should be okay on the counter for a few days.
Recipe submitted by Marcus Wei, 2nd grade , and Lily Ho.
About this recipe Sticky rice cake is eaten during Lunar New Year for good luck symbolizing growth and prosperity as the word “nian gao” sounds similar to every year rising. Our family prefers this baked version inspired by Hawaiian butter mochi and we have adapted it to be dairy free and prepared in muffin tins so there is no need to cut and more crisp for all those edge lovers.
Enjoy it at home!
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Corn Custard (Natilla Colombiana)
Great grandfather Arturo Gonzalez made natilla in Medellín Colombia, in the late 80´s with his sons Jorge Hernán and Mariano. Our own Arturo Gonzalez tried his first natilla in Seattle in 2012.
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Corn Custard (Natilla Colombiana)
Serves 12. Preparation time: 1 hour. Contains coconut.
Ingredients
2 liters of milk 1 pound of small split panela (can be replaced with brown or turbinado sugar) 2 heaping cups of cornstarch 2 cinnamon sticks (or 1 tablespoon of cinnamon essence) 1 tablespoon butter (not melted) 2 ounces grated coconut (optional) 1/2 teaspoon of powdered cinnamon
Directions Mix two cups of cold milk with the cornstarch until it is dissolved completely, set aside. Bring the panela, cinnamon sticks, and remaining milk to medium heat. After it boils remove cinnamon sticks and add the cornstarch with milk. Stir continuously for another 5 minutes over low heat, then add coconut. Keep stirring so it doesn't stick to the bottom of the pan or smoke.
After 8 minutes or a little more (your guess is as good as mine), it will be completely thick and heavy. Add butter and mix right before removing from the stovetop.
Sometimes there is an extra way to know when the custard is ready: when a wooden spoon is passed through the bottom of an aluminum pot and the mark remains, the consistency is right. The other trick is to put a clean plate in the freezer, take it out the freezer and drop some hot custard on the plate. If the custard can be taken off from the plate easily means the consistency is right.
Empty it into a 9”x13” pan to solidify. Sprinkle powdered cinnamon on top.
If you want to, you can buy a pre-mixed Maizena Natilla box to simplify the process.
Recipe submitted by Arturo Gonzalez, 4th grade, and Adolfo Gonzalez (grandfather).
About this recipe Natilla is a typical Colombian dessert based on Corn and Milk, generally accompanied by Buñuelos. It is prepared mainly during December, and at least in the "paisa" region, Christmas is necessarily associated with the preparation of natilla in a big pot. It is a party
75 dessert, to portion and to share with extended family, neighbors, and friends.
To be able to prepare in such quantities, it is often necessary a giant pot or cauldron, a large heat source (many times an open fire pit on the patio or in the orchard). In certain areas, several families get together and make the custard on the street. All members of the family participate; dividing the tasks and sharing the joy.
Enjoy it at home!
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Mrs. Derby's Biscuits
Makes 12 biscuits; serves 4-6 people. You can't eat just one. Preparation time: 30 minutes. Contains wheat, milk.
Ingredients
2 cups flour 4 teaspoons baking powder 1/2 cup soft butter (recipe originally called for Crisco, but we use butter) (If using unsalted butter, add 1/2 teaspoon salt) 1/4 cup sugar 2/3 cup milk
Directions Preheat oven to 425℉ (400℉ if your oven runs on the hotter side) Mix all ingredients except milk until crumbly. Add milk. Mix. At this point you can either: 1) Gently pat out the dough and cut it out with a round cookie cutter (about 2") or juice glass for round biscuits, or 2) Make a looser slightly fluffier biscuit by gently shaping small handfuls of dough (about 1/4 cup of dough) Place on cookie sheet and bake for 15 minutes or until golden and barely browning on top. Serve with butter and/or jam (optional)
Recipe submitted by Ethan Burns, grade 3, and Robin Sanders (mom).
About this recipe This recipe is frequently made by Ethan's extended family (grandmother, aunts, cousins, second cousins). The recipe originally came from Ethan's grandmother's brother's high school ex-girlfriend's mother. Now you can cook it too, and when someone asks you where you got it, say "My classmate's grandmother's brother's ex-girlfriend's mother." Then keep passing it along.
Enjoy it at home!
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Pīrāgi - Traditional Latvian Bacon Buns
Pīrāgi are traditionally made around the winter holidays but can be enjoyed any time of year.
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Pīrāgi - Traditional Latvian Bacon Buns
Serves 8. Preparation time: 3 hours. Contains eggs, milk.
Ingredients
Filling: 2 ¼ pound lean thick-sliced bacon, diced (cut while slightly frozen) 2 ¼ cup onion, finely diced 2-3 t black pepper to taste
Dough: 2 1/3 cup milk 1 1/2 cup butter (add 1 teaspoon salt if unsalted butter) 4 cup flour 3/4 cup sugar 1 teaspoon salt 3 tablespoons dry yeast 3 eggs, beaten + 1 egg yolk 1/2 cup water 4-5 cup flour (yes on top of the 4cup listed already above)
Directions Make filling: I n a heavy non-stick pan sauté onions and bacon until the onions are translucent and most of the bacon fat has rendered. Add pepper to taste. Let the mixture cool while making the dough.
Make Dough: Preheat the oven to 360 ℉ . Heat milk and butter in microwave until butter has melted. Cool to warm. In a mixer bowl, put flour, sugar, salt, and yeast and thoroughly mix dry ingredients. Gradually add milk/butter mixture to flour mixture with mixer running on low. Add beaten eggs. Rinse out milk/butter and egg cups with water and add to flour mixture. Add 4-5 cups more flour. Slowly. Mix very, very well. Dough should be light, not very sticky. Knead a bit at the end with your hands. Let rise for about 1.5 hours. Pound down if it starts to overtake the bowl.
Once dough is ready, start pulling off walnut sizes pieces of dough. Work them into balls in your hand then tease them out to a circle. Place a tablespoon of the bacon mixture, and bring the edges of the dough together. Seal the bun in a torpedo shape.
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Place formed buns on a baking tray that has been lined with baking paper. Mix the beaten egg and water together to make an egg wash. Brush egg wash mixture on buns. Place pīrāgi in oven and bake until golden, 12-15 minutes. Repeat with the remainder of the mixture and dough. Once out of the oven they are ready to eat.
Pīrāgi can also be frozen once cooled.
Recipe submitted by Ayame Stevens (4th grade) and Saiva Stevens (1st grade), and Marita Graube.
About this recipe Pīrāgi are traditionally made around the winter holidays but can be enjoyed any time of year.
Places near Seattle to enjoy this dish: It is not sold in stores.
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Challah
Seven loaves of challah can be made with this recipe - Esmé
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Challah
Makes 7 loaves. Preparation time: 3 hours. Contains eggs, wheat.
Ingredients
3 tablespoons dry yeast 2 cups sugar 4.5 cups warm water 1.5 cups oil 2.5 tablespoons salt 7 eggs 5 pounds bread flour (plus a bit extra)
Directions Mix Yeast, sugar and water into a large mixing bowl. Let mixture sit for 5 minutes. Then add in the oil, salt, and eggs. Mix well and add flour in small amounts till the dough is not sticking to the bottom of the bowl. Oil the dough with your hands, then cover with a clean towel. Let dough rise for as little or long as you like. Sprinkle on piping a of your choice. (I like chocolate sprinkles) bake challah on 350℉ for between 20-30 minutes, or until your kitchen smells like heaven.
Recipe submitted by Esmé E. Berger, 5th grade.
About this recipe As you see, indeed seven loaves of challah can be made with this recipe. “SEVEN LOAVES!” you may be thinking. Yes, that is more than anybody can, (or should) eat. It is, however, great for sharing. In my opinion, half of making any food is sharing it with friends or loved ones and seeing them smile. This recipe is perfect for that.
Places near Seattle to enjoy this dish: Many markets sell challah, but none will be as good as this.
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Choreg
Choreg Christmas 2016, Kristen Kelly (Peter's mom)
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Choreg
Makes 5 loaves. Preparation time: 6 hours. Contains eggs, wheat, milk.
Ingredients
1 cup whole milk 1 cup unsalted butter 1 cup margarine 1 cup white sugar 1/2 cup lukewarm water 2 teaspoons white sugar 1/2 cup lukewarm water 2 teaspoons white sugar 2 (0.25oz) packages of active dry yeast 5 eggs 6 cups all-purpose flour, plus more as needed 1 1/2 teaspoons baking powder 1 1/2 teaspoons ground mahleb (we use cardamom) 1 1/2 teaspoons salt 1 egg, beaten 1 tablespoon sesame seeds
Directions 1. In a saucepan over medium heat, combine the milk, butter and margarine. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.
2. Meanwhile, in a small bowl, dissolve 2 teaspoons of sugar in warm water. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes.
3. Crack the eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in the heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. Add the yeast mixture, and stir just until blended.
4. In a large bowl, combine the flour, baking powder, mahleb, and salt. Make a well in the center, and pour in the wet mixture. Stir until it forms a sticky dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes. Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size.
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5. When the dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time.
6. Separate the dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place the loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.
7. Preheat the oven to 350 ℉ (175 ℃). Brush the loaves with beaten egg, and sprinkle with sesame seeds.
8. Bake for 25 minutes in the preheated oven, or until nicely golden brown all over.
Hint: You may preheat the oven to 200℉ (95 ℃) while mixing, and then turn it off and let it cool down to about 100 ℉. Place your dough in there to proof with the oven light on, and it will rise much faster.
Recipe submitted by Peter Ermoian, 1st grade, and Kristen Kelly, Mother.
About this recipe Peter's grandfather was Armenian, the son of two immigrants from Armenia who fled from the Armenian genocide in the early 1900s. Peter's father remembers eating special Armenian foods on holidays; and choreg, a sweet bread traditionally made on Easter, was one of his favorites. Peter's dad remembers eating it on Christmas instead of Easter. Now we make Choreg at Christmas and share loaves with friends and family. Mahleb is a spice made from ground cherry pits; we have not been able to find it so we substitute cardamom and love the flavor (I usually add extra). It has become a fun way for us to remember Peter's grandfather and his heritage.
Enjoy it at home!
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Hefezopf
Hefezopf in its traditional braided form and as a Tic Tac Toe board
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Hefezopf
Serves 4-6. Preparation time: 2 hours. Contains eggs, wheat, milk.
Ingredients
50 mL warm water (4 tablespoons) 1 teaspoon sugar 1 packet dry yeast 60 g butter (slightly more than half a stick) 250 mL milk (1 cup) 500 g flour (3 cups) 1 1/2 teaspoons salt 1 egg yolk (optional)
Directions 1. Use 50 mL warm but not hot water (if you have a thermometer, it should be around 110 ℉) and pour in 1 teaspoon sugar and a packet of dry yeast. Set aside.
2. In a small pot, melt 60 g of butter. Then add 250 mL of milk while stirring. The mixture should be warm but not hot.
3. In a large bowl, mix 500 g of flour with 1 1/2 teaspoons salt. If you are going to use a stand mixer, you can use its bowl.
4. Add both the yeast mixture and the butter-milk mixture to the flour.
5. Knead the dough until you have a smooth ball. You can do this by hand, or in a stand mixer with a dough hook (and finish by hand).
6. Put dough in a bowl, cover with a clean dish towel, and set aside for about 1 hour. This will give the dough time to rise.
7. When dough has roughly doubled in size, empty it onto a clean work surface (for example the kitchen counter). Treat it gently so it doesn't lose too much air! Divide dough into 4 equal pieces, and roll each into a rope (around 20 inches long).
8. Create a four-stranded braid: lay the four ropes of dough next to each other, pointing away from you. Combine the tips of the strands at the top. Now there are 4 strands pointing toward you, let's call them 1, 2, 3, and 4 from left to right. Repeat the following three steps: (a) put strand 1 over strand 2, (b) put strand 3 over strand 4, and (c) put what used to be strand 4 over what used to be strand 1 (those two are now in the center). Repeat those steps 87 until you run out of dough, and tuck together the ends. Cover a baking sheet with parchment paper or a silicone mat, and carefully lift the braid on the sheet. Lightly cover with a dish towel, and set aside for 45 minutes for a second rise.
9. Preheat oven to 400 ℉ .
10. (Optional) Separate an egg, and whisk the yolk with a teaspoon of milk. Spread this egg wash onto the braid with a pastry brush. This will give the Hefezopf a golden-brown color once baked.
11. Bake for 30 to 35 minutes. A good test to see if it is done is to tap it from the bottom (careful - it's hot!). If it sounds hollow, the Hefezopf is done.
Instead of a traditional braid (step 8), you can shape the dough into all kinds of different shapes. For example, you can make a nice tic-tac-toe game out of bread! Keep in mind that if you make smaller objects, the baking time is going to be shorter.
Recipe submitted by Amelie Maibaum (3rd grade, Ms. Deering), and Lutz Maibaum (Amelie's Dad).
About this recipe Hefezopf is German for "yeast braid".
Enjoy it at home!
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Toad in the Hole
Serves 4-6. Contains eggs, wheat, milk.
Ingredients 1 1/2 cup (180 g) of all-purpose flour 1/2 teaspoon salt Pinch of freshly ground black pepper 3 eggs, beaten 1 1/2 cup (350 ml) milk 2 tablespoons melted butter 1 tablespoon vegetable oil
1 pound (450 g) of bangers (an English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links (in casings)
Directions 1. Make batter: In a large bowl, whisk together the flour with the salt and a pinch of pepper. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes. 2. Preheat baking dish: Coat the bottom and sides of an 8x12 or 9x9 ceramic or metal casserole dish with vegetable oil. Place a rack in the bottom third of the oven. Put the empty dish on the rack. Preheat the oven with the dish in it to 425°F(220°C). 3. Brown the sausages: While the oven is coming to temperature, heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and brown them on at least a couple sides. 4. Pour batter over sausages: When the sausages have browned, and the dish in the oven hot, pull the oven rack out a bit, put the sausages in the casserole dish, and pour the batter over the sausages. 5. Bake: Bake at 425°F(220°C) for about 20-30 minutes or until the batter is risen and golden.
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Recipe submitted by Sandra Mackey (School Principal).
About this recipe Toad in the Hole is a classic British that my mum made for me and I continue to make for my children.
Enjoy it at home!
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"grow e very year"
Processed 45 recipes from Google Forms with CSV import and exported as text by Python-Docx. Ivan F. Gonzalez, Science Salsa Communications, May 2021.
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Cascadia Community Cookbook 2021
Cascadia Elementary School, Seattle, WA (May 2021) https://cascadiapta.org/