Cooking Through Quarantine Cookbook (PDF)
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T N G H R I O K U O G Recipes from O the Wellness Center H C at Hudson Valley Community College Q E U A I N R A N T FOOD IS THE INGREDIENT THAT BINDS US TOGETHER Quote – Author Unknown While we may be apart during these uncertain and stressful times, we can come together through food. The staff at the Wellness Center has shared with you, their favorite family recipes, connecting our kitchens to yours. Whether you are trying out a new hobby, challenging your current cooking skills, or broadening your taste bud’s horizons through new dishes, we hope these recipes help you to find joy during these difficult times. TABLE OF CONTENTS Pasta Pg. 4 Sesame Noodles Pg. 5 Tuna Noodle Casserole Pg. 6 “So Easy & So Good” Macaroni and Tomatoes Pg. 7 Spinach Pasta Soups and Stews Pg. 9 Ham and Potato Corn Chowder Pg. 10 Beef Stew Pg. 11 Tortellini Soup with Italian Sausage Pg. 12 Quick and Easy French Onion Soup Vegetarian Pg. 14 General Tso’s Cauliflower Pg. 15 Vegetable Spring Rolls with Peanut Sauce Pg. 16 Buffalo Cauliflower Nuggets Pg. 17 Veggie Sheet Pan Nachos Pg. 18 Pico de Gallo Chicken Pg. 20 12-Minute Chicken and Broccoli Pg. 21 Rainbow Thai Chicken Salad Pg. 22 Chicken with Sun-Dried Tomato Cream Sauce Pg. 23 Crispy Baked Chicken Tenders Beef, Turkey & Pork Pg. 25 Incredible Boneless Pork Loin with Roasted Vegetables Pg. 26 Italian Sausage Hoagies Pg. 27 Swedish Meatballs Pg. 28 Slow Cooker Pork Carnitas Pg. 29 White Turkey Chili with Avocado Pg. 30 Greek Turkey Burgers with Tzatziki Sauce Desserts Pg. 32 Jan Hagels - Traditional Dutch Cookies Pg. 33 Coffee Cake Pg. 34 Peanut Butter Cookies Pg. 35 Classic Creamy Cheesecake Dog Treats Pg. 36 Pumpkin Peanut Butter Pupcakes Pg. 37 Peanut Butter, Banana, & Yogurt Pupsicles Pg. 38 2 Ingredient Watermelon Pupsicles PASTA 4 Simple Sesame Noodles From the Kitchen of Katie Weeks, Mental Health Counselor/Outreach Coordinator Recipe by Ree Drummond, the Pioneer Woman from the Food Network Ingredients: 12 oz Thin Noodles ¼ C Soy Sauce ¼ C Canola Oil 3 TBSP Pure Sesame Oil 2 TBSP Sugar (1 TBSP can be used instead of 2) 2 TBSP Rice Vinegar ¼ tsp Hot Chili Oil (regular chili oil will suffice) 4 Cloves of Garlic, minced 4 Green Onions/ Chives chopped for garnish Directions: 1. Bring a large pot of water to a boil. Cook the noodles according to the package instructions. 2. Meanwhile, whisk together the soy sauce, canola oil, sesame oil, sugar, rice vinegar, chili oil, and garlic in a bowl. Taste and adjust the ingredients as needed. 3. Drain the noodles. Pour the Save over the warm noodles and toss to coat. Sprinkle with the green onions and toss. Serve in a bowl with chopsticks. YUM! 5 Tuna Noodle Casserole From the Kitchen of Katie Weeks, Mental Health Counselor/Outreach Coordinator Ingredients: 2 cans Cream of Chicken Soup 1 C Milk 8 oz Shredded Extra Sharp Cheddar Cheese 2-3 Small Cans of Tuna 1 pkg Egg Noodles Bread Crumbs Salt and Pepper Can of Peas (optional) Directions: 1. Bring a large pot of water to a boil. Cook the egg noodles according to directions on the bag. 2. Meanwhile combine remaining ingredients: cream of chicken soup, milk, shredded extra sharp cheddar cheese (put some shredded cheese aside to sprinkle on top of dish later), tuna. 3. Add salt and pepper to taste. 4. Drain egg noodles. 5. Add drained egg noodles to mixture and stir. 6. Put mixture in greased casserole dish. 7. Sprinkle remaining shredded extra sharp cheddar cheese and bread crumbs on top. 8. Cook at 350 degrees for 20 minutes. 6 “So Easy & So Good” Macaroni and Tomatoes From the Kitchen of Sara Donnelly, Senior Mental Health Counselor Ingredients 1 Box of Elbow Macaroni 1 Lg. Yellow Onion 1lb. Bacon Large Can of Crushed Tomatoes Directions: 1. Cook elbow macaroni according to directions on the box. 2. Chop onion into small pieces. 3. Chop bacon into small pieces 4. Sauté chopped onion and bacon. 5. Add crushed tomatoes and cooked macaroni. 6. Mix together and serve. 7 Spinach Pasta From the Kitchen of Larry Ellis, Associate Director Counseling Services Ingredients 1 lb Bow Tie Pasta 1 box Frozen Chopped Spinach 1 Garlic Clove, minced Olive Oil 2 TBSP Butter Grated Parmesan Cheese Salt and Pepper Directions 1. Cook pasta according to directions on the package. 2. Remove spinach from package, cook on high in the microwave for 5 minutes. 3. Squeeze excess water from the spinach using a clean kitchen towel. 4. Drain the pasta 5. Using the pasta pot, saute garlic in 2 TBSP of olive oil and 2 TBSP of butter for 30 seconds. 6. Add spinach to the pot. Season with salt and pepper and saute until its warm. 7. Add pasta to the pot with ¼ C of olive oil, more or less to your taste. 8. Stir until combined. 9. Add grated parmesan cheese to taste. Stir until combined. 10. Serve and Enjoy! soups & stews 9 Ham and Potato Corn Chowder From the Kitchen of Kaitlyn Fuller, Program Assistant Health Services Recipe Courtesy of Closetcooking.com Ingredients 3 TBSP Oil or Butter 1 Onion, diced 2 Carrots, diced 2 Stalks Celery, diced 2 Cloves Garlic, chopped 1 tsp Thyme, chopped ¼ C Flour (or rice flour for gluten free) 2 C Ham Broth or Chicken Broth 2 C Milk (or Heavy cream) 1 ½ lbs Potatoes, diced small, optionally peeled 8 oz Ham, diced 1C Corn Salt and Pepper to taste Directions 1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8- 10 minutes. 2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes. 3. Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes. 4. Add the ham and corn, cook until heated and season with salt and pepper. Option: Start by cooking 4 strips of bacon, crumbling and setting aside before using the bacon grease to cook the veggies instead of the oil and then use the crumbled bacon as garnish. Option: Omit the carrots and celery. Option: Replace the potato with cauliflower. Option: Fry the ham until slightly crispy on the outside before adding it to the soup. Option: Add 1-2 tablespoons white miso paste by taking some of the hot broth and mixing it into the miso in a bowl and then mixing it back into the chowder as you remove it from the heat. (The miso adds a nice umami flavour!) Note: miso is salty so you will not need to season with as much salt. 10 Beef Stew From the Kitchen of Sara Donnelly, Senior Mental Health Counselor Ingredients 1 lb Boneless Beef Cubes 3 TBSP Vegetable Oil 2 Onions, chopped fine Salt & Pepper 1 TBSP Tomato Paste 2 Garlic Cloves, minced ¼ C Flour 3 C Chicken Broth 1 ½ TBSP dark brown sugar 1 tsp minced fresh thyme 1 ½ Yukon potatoes 1 lb Carrots 2 TBSP Minced Parsley Directions: 1. Preheat Oven to 325 degrees 2. Heat oil in Dutch oven 3. Add onions & 1/4 tsp salt & pepper 10 minutes. 4. Add tomato paste and garlic 2 minutes. 5. Stir in flour 1 minute. 6. Whisk broth, brown sugar & thyme 3 minutes. 7. Stir in beef, transfer to oven cook uncovered 90 minutes. 8. Stir in vegetables, cook 1 hour at 350. 9. Stir in parsley & cook an additional hour at 375 until vegetables are cooked through. 11 Tortellini Soup with Italian Sausage Recipe Courtesy of Pure Wow Ingredients: 2 tablespoons extra-virgin olive oil 1 sweet onion, diced 2 carrots, peeled and diced 3 celery stalks, diced 3 garlic cloves, minced 1 pound Italian sausage, casings removed One 28-ounce can crushed tomatoes 4 cups chicken broth 1 dried bay leaf 1 teaspoon dried oregano ½ teaspoon dried thyme Salt and freshly ground black pepper 12 ounces store-bought cheese tortellini ¼ cup Parmesan cheese, for serving ¼ cup chopped fresh basil, for serving Directions: 1. In a large sauté pan, heat the olive oil over medium heat. Add the onion, carrots and celery and sauté until tender, 5 to 6 minutes. Add the garlic and sauté until fragrant, 1 minute more. 2. Crumble the sausage into the pan and cook until it’s well browned, 5 to 6 minutes. Stir in the crushed tomatoes and broth, and bring the mixture to a simmer over medium heat. 3. Add the bay leaf, oregano and thyme, and season with salt and pepper. Simmer 30 to 35 minutes, until the soup’s flavor develops. 4. While the soup simmers, bring a large pot of salted water to a boil over high heat. Add the tortellini and cook according to the instructions on the package. Drain well. 5. Stir the tortellini into the soup. To serve, ladle the soup into bowls and garnish each serving with Parmesan cheese and basil. 12 Quick & Easy French Onion Soup From the Kitchen of Katie Weeks, Mental Health Counselor/Outreach Coordinator Ingredients 5 small yellow onions, thinly sliced 2- 14 oz Cans of Low Sodium Beef Broth 2- 10 oz. Cans of Beef Consume 1 pkt. Lipton Onion Soup Mix Directions 1. Thinly slice onions. 2. Add ingredients to crockpot. 3. Cook on high for 4 hours or low for 8 hours in the crockpot.