The College Student's Guide to Cooking by Allison Freeman

The C OL L E G E S T U DE N T'S G U I DE to C O OK I NG 2 8 E A S Y & H E A LT H Y R E C I P E S

By the students in Art 438: Typography III Illustrated by Allison Freeman

The C OL L E G E S T U DE N T ' S G U I DE to C O OK I N G 2 8 E A S Y & H E A LT H Y R E C I P E S By the students in Art 438: Typography III Illustrated by Allison Freeman

Winter Quarter 2015 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California

TA B L E of CO N T E N T S

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COMFORT

3 Soyrizo Scramble

22 Asian Noodle Bowl

4 Banana Oatmeal

23 Chicken Garlic Bites

5 Strawberry Parfait

24 Chicken Tortilla Soup

6 Blackberry & Coconut Smoothie

25 Sweet Honey & Jalapeño Cornbread Muffins

7 Cheese Omelet

26 Grandpa Jim’s Crock-Pot Beans

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A L I T T L E FA N C Y

9 Fruit & Veggie Infused Water

28 Sage-Brined Pork Chops with Brown Sugar

10 Chewy Nut & Fruit Bars

30 Linguini with Shrimp Scampi

11 Chocolate & Walnut Oatmeal Cookies

31 Spaghetti alla Puttanesca

12 Mango Popcorn Balls

32 Easy Pad Thai

M I D - D AY F U E L

SWEET TOOTH

14 Grilled Peanut Butter & Banana Sandwich

34 Very Vanilla Vegan Cupcakes

15 Cattleman’s Chili

36 Green Tea Blueberry Smoothie

16 Chicken Pesto Wrap

37 Chocolate Banana Peanut Butter Bites

17 Shrimp Quesadilla

39 Banana Boats

18 Sriracha Lime Chicken Chopped Salad 19 Miso Sweet Potato & Broccoli Bowl

WA K E U P B R E A K FA S T R E C I P E S

S OY R I Z O S C R A M B L E V E G E TA R I A N | 2 5 M I N U T E S | S E R V E S 2 – 4

INGREDIENTS

∙∙8 eggs ∙∙½ package soyrizo (vegan chorizo) ∙∙1 diced sweet potato or bell pepper ∙∙1 sliced avocado ∙∙1 tbsp. water

DIRECTIONS 1. Begin by washing and dicing your sweet potato. Put in a microwavable bowl with one tbsp. of water and microwave for 3 minutes. Set aside. 2. Crack 8 eggs in a medium bowl and use a fork or

∙∙Salt and pepper to taste

whisk to scramble. Add ½ package of soyrizo to

∙∙Cooking spray or oil

the eggs and stir until evenly incorporated. 3. Set your stove top to medium, and get the frying pan nice and hot. Use cooking spray or oil to coat the pan and toss in the sweet potatoes. Add salt and pepper to taste. 4. When the sweet potatoes are slightly golden, add

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the egg and soyrizo mixture to the pan using your spatula or wooden spoon to stir. Once thoroughly cooked, transfer your scramble to a few plates. 5. Top with sliced avocado or cheese.

R E C I P E : Jessica Clogston-Kiner

B A N A N A OATM E A L VEGAN | 10 MINUTES | SERVES 2

INGREDIENTS

∙∙½ – ¾ cup rolled oats ∙∙½ banana ∙∙½ cup vanilla almond milk (or milk) ∙∙½ cup water

DIRECTIONS 1. Add oats, water, and milk to boil on medium heat, about 1–2 minutes. 2. Stir for 5– 6 minutes on low heat until thickened and cooked.

OPTIONAL INGREDIENTS

∙∙½ tsp. ground cinnamon ∙∙Blueberries or other fruit ∙∙Honey or brown sugar to taste ∙∙Chopped walnuts

3. Smash banana in bowl using a fork and mix in cooked oatmeal. 4. Stir in brown sugar or honey. 5. Sprinkle ground cinnamon and top with choice of fruits and chopped walnuts.

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R E C I P E : Sarah Ching

S T R AW B E R RY PA R FA I T V E G E TA R I A N | 1 0 M I N U T E S | S E R V E S 1

INGREDIENT

∙∙1 cup sliced fresh strawberries ∙∙½ cup of nonfat plain Greek yogurt or low fat vanilla yogurt ∙∙1 tsp. sugar ∙∙¼ cup granola ∙∙1 tsp. honey OPTIONAL INGREDIENTS

DIRECTIONS 1. Combine strawberries and sugar in a small bowl and let stand until the berries start to release juice, about 5 minutes. 2. To assemble parfait, layer yogurt and the strawberries with their juice in a 2 cup container. 3. Top with granola and honey.

∙∙Bananas or other fruit of your choice

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∙∙Chopped walnuts

R E C I P E : Mari Eguchi

B L AC K B E R RY and CO CO N U T S M O OT H I E V E G E TA R I A N | 1 0 M I N U T E S | S E R V E S 1

CUPCAKE INGREDIENTS

∙∙1 cup blackberries ∙∙1 banana ∙∙1 cup coconut or almond milk ∙∙½ cup fresh spinach

DIRECTIONS 1. Add spinach, banana and milk in the blender and process until creamy. 2. Add blackberries and pulse two or three times to incorporate.

OPTIONAL INGREDIENTS

∙∙¼ cup coconut flakes, unsweetened ∙∙2 tsp. chia seeds

3. Distribute the smoothie evenly into glasses or bowls. Garnish with more blackberries, top with chia seeds, and sprinkle with coconut flakes. 4. Serve immediately.

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R E C I P E : Ana Stanciu, Hello Natural

CHEESE OMELET V E G E TA R I A N | 1 5 M I N U T E S | S E R V E S 1

INGREDIENTS

∙∙2 eggs ∙∙¼ cup chopped tomato ∙∙¼ cup spinach ∙∙¼ cup shredded cheese ∙∙Cilantro ∙∙Salt and Pepper ∙∙Cooking Oil

DIRECTIONS 1. Crack the eggs into a bowl and with a fork, mix into an even mixture. 2. Dice the tomato, chop cilantro, and slice the meat. 3. With stovetop on low, coat pan with cooking oil. 4. Pour egg mixture into pan. Tilt frying pan in a

∙ ∙O P T I O N A L I N G R E D I E N T S

circular motion to spread the egg evenly. Wait 3–5

∙∙¼ cup sliced ham or turkey

minutes for the bottom part of the egg to cook. 5. Place the tomatoes, spinach, and meat on one half of the egg. Sprinkle cheese on top. 6. Using the spatula, fold the eggs in half. Wait a cou-

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ple more minutes until inside of the egg and other ingredients are cooked. 7. Add cilantro, salt, and pepper on top.

R E C I P E : Ariel Cheng

E N E RG Y SNACK RECIPES

F R U I T and V E G G I E I N F U S E D WAT E R VEGAN | 10 MINUTES | SERVES 1

INGREDIENTS

∙∙½ cucumber ∙∙5 – 10 strawberries ∙∙1 lemon ∙∙Chilled water

OPTIONAL INGREDIENTS

∙∙Any other fruits & veggies of your preference

DIRECTIONS 1. Cut fruit and veggies into slices. 2. Place cut ingredients in a jar or water container, preferably with a wide opening. 3. Add water to the container. 4. Enjoy drinking your infused water. Afterwards, you can eat the fresh fruit and veggies as an energizing snack.

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R E C I P E : Skye Rainey

C H E W Y N U T and F R U I T B A R S V E G E TA R I A N | 2 H O U R S | Y I E L D S 2 0 B A R S

INGREDIENTS

∙∙1 tsp. + 2 tbsp. unsalted butter ∙∙1 ½ cups puffed brown rice cereal ∙∙1 cup whole almonds ∙∙½ cup whole cashews ∙∙1 cup dried cranberries

DIRECTIONS 1. Line an 8-inch square baking pan with aluminum foil and grease with 1 tsp. butter. 2. In a large bowl, stir together brown rice cereal, almonds, cashews, cranberries, and apricots.

∙∙½ cup chopped dried apricots ∙∙½ cup brown rice syrup

3. In a saucepan over medium heat, stir together

∙∙¼ cup unsalted creamy almond butter

brown rice syrup, almond butter, brown sugar,

∙∙2 tbsp. firmly packed light brown sugar

2 tbs. butter, and salt until smooth. Bring to a sim-

∙∙¼ tsp. salt

mer and cook for 1 minute, stirring constantly to prevent scorching. 4. Immediately pour the two mixtures in bowl and mix until they are evenly coated.

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5. With lightly buttered hands, press mixture firmly and evenly into prepared pan. Refrigerate until set, about 1 hour. Transfer to a cutting board and cut into 20 bars; remove from foil. Store in refrigerator for up to one week. R E C I P E : Williams-Sonoma Taste

C H O CO L AT E and WA L N U T OATM E A L CO O K I E S V E G E TA R I A N | 4 5 M I N U T E S | Y I E L D S 3 2 C O O K I E S

INGREDIENTS

DIRECTIONS

∙∙6 tbsp. unsalted butter (or ½ cup coconut oil)

1. Preheat oven to 350° F.

∙∙1 ½ cups old-fashioned oats

2. Melt butter and add brown sugar; stir until

∙∙¾ cup packed light brown sugar ∙∙1 cup whole-wheat flour ∙∙¾ tsp. baking soda ∙∙½ tsp. salt ∙∙1 large egg, lightly beaten ∙∙1 tsp. vanilla extract ∙∙½ cup chopped walnuts (or almonds) ∙∙½ cup dark chocolate chips

smooth. Combine flour, baking soda, oats, and salt in a medium bowl. Combine butter mixture with the dry ingredients, and add egg and vanilla extract. Fold in walnuts and dark chocolate. 3. Mix well, and spoon by tablespoonfuls onto lightly greased baking sheets. 4. Bake for 12 minutes or until tops are dry to the touch.

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R E C I P E : Remy Miller

M A N G O P O P CO R N B A L L S V E G E TA R I A N | 4 5 M I N U T E S | Y I E L D S 3 2

INGREDIENTS

∙∙½ cup popcorn (unpopped) ∙∙½ tbsp. grapeseed oil ∙∙½ cup maple syrup ∙∙¾ cup brown rice syrup ∙∙1⁄3 cup finely chopped dried unsweetened mango ∙∙4 tbsp. pumpkin seeds ∙∙4 tbsp. chopped pecans ∙∙4 tbsp. chopped cashews

DIRECTIONS 1. In a large covered pot combine grape-seed oil and popcorn kernels. Heat over medium, shaking pot frequently to prevent kernels from burning. 2. Combine popcorn, nuts and mango in a large mixing bowl. 3. In a small pan heat maple syrups, brown rice syrup and salt, stirring constantly until thinned.

∙∙2 tbsp. chopped almonds ∙∙¼ tsp. sea salt

4. Pour syrup mixture over popcorn and thoroughly combine; place mixture in the refridgerator for 15–20 minutes. 5. Using damp hands, form popcorn mixture into

ENERGY

large balls by pressing firmly. 6. Place balls into an airtight container separated by parchment paper and return to refrigerator to set and store.

R E C I P E : Sarah Yates

M I D -DAY F U E L LU N C H R EC I P ES

G R I L L E D P E A N U T B U T T E R and B A N A N A S A N DW I C H V E G E TA R I A N | 1 0 M I N U T E S | S E R V E S 1

INGREDIENTS

∙∙2 slices whole wheat bread ∙∙2 tbsp. peanut butter ∙∙1 tsp. honey ∙∙1 banana, sliced

DIRECTIONS 1. Coat skillet with cooking spray and heat on medium. 2. Spread peanut butter on both slices of bread. 3. Place banana slices onto one side of the peanut-buttered bread. 4. Drizzle honey over the bananas. 5. Top the sandwich and fry until golden brown (about 2 minutes per side).

M I D - D AY F U E L

R E C I P E : Micaela Pacini

C AT T L E M A N ’ S C H I L I 90 MINUTES | SERVES 6–8

INGREDIENTS

∙∙2 tbsp. olive oil ∙∙2 lbs. ground beef or ground turkey ∙∙2 onions chopped ∙∙7–10 garlic cloves, coarsely chopped ∙∙½ lb. chorizo ∙∙16 oz. tomato sauce ∙∙2 tbsp. chili powder ∙∙1 tbsp. cumin ∙∙2 tsp. oregano

DIRECTIONS 1. In a large frying pan, brown the ground beef in the olive oil. Add the onions and garlic and cook for 5 minutes. Drain well. Fry the chorizo separately and drain. 2. In a large saucepan, combine all ingredients. 3. Cook over low heat for 1–1½ hours. Serve in chili bowls with a dollop of sour cream.

∙∙1 tsp. salt ∙∙½ tsp. cayenne pepper ∙∙12 oz. (one can) beer

M I D - D AY F U E L

∙∙32 oz. kidney beans, drained ∙∙4 oz. canned chopped green chiles or jalapenos ∙∙Sour cream

R E C I P E : Hailey Westphal

C H I C K E N P E S TO W R A P 20 MINUTES | SERVES 4

INGREDIENTS

∙∙½ pound ground chicken ∙∙½ cup sun-dried tomato pesto ∙∙8 grape tomatoes, cut in half ∙∙4 slices red onion, separated into rings

DIRECTIONS 1. In a large skillet, cook chicken in oil over medium heat for 5– 6 minutes or just until juices run clear. 2. Spread pesto over each tortilla; spoon chicken

∙∙1 cup shredded lettuce

down the center. Layer with cheese, tomatoes,

∙∙½ cup shredded part-skim mozzarella cheese

onion and lettuce; roll up.

∙∙4 flour tortillas (8 inches), warmed ∙∙1 tbsp. canola oil

R E C I P E : Taste of Home

M I D - D AY F U E L

I L LU S T R AT I O N : Emily Wang

SHRIMP QUESADILLA 20 MINUTES | SERVES 1

INGREDIENTS

∙∙1 tbsp. olive oil ∙∙¼ onion, diced ∙∙1⁄3 tomato, diced ∙∙1⁄3 bell pepper, diced ∙∙¼ lb. small or medium shrimp, peeled and deveined ∙∙1 tsp. garlic salt ∙∙2 tbsp. Tapatio hot sauce ∙∙1 large whole-wheat tortilla ∙∙½ cup shredded monterey jack or mozzarella cheese

DIRECTIONS 1. In a medium pan, add olive oil and diced onion, tomato, and bell pepper. 2. Once onion pieces begin to brown, add shrimp and garlic salt, stirring until shrimp is fully cooked, usually around 5 minutes. 3. Add Tapatio and remove from heat. 4. Place tortilla on a large skillet under medium heat until it is hot on both sides.

M I D - D AY F U E L

5. Remove tortilla from heat, then add cheese and shrimp mixture on one half of the tortilla and fold. 6. Turn the heat down to low and leave until the cheese is melted. R E C I P E : Pedro Rodriguez

S R I R AC H A L I M E C H I C K E N C H O P P E D S A L A D 30 MINUTES | SERVES 2

SALAD INGREDIENTS

∙∙2 organic chicken breasts ∙∙3 tbsp. Sriracha ∙∙1 lime, juiced ∙∙¼ tsp. salt and freshly ground pepper ∙∙4 cups lettuce, chopped

2. Season chicken with salt and pepper. 3. In a bowl, combine Sriracha and lime. Add chicken and marinade in the fridge for at least

∙∙1 cup organic grape tomatoes

20 minutes.

∙∙1 avocado, cube DRESSING INGREDIENTS

∙∙1⁄3 cup light olive oil ∙∙¼ cup apple cider vinegar

M I D - D AY F U E L

1. Heat the grill.

∙∙8 pineapple slices ∙∙1⁄3 cup red onion, finely chopped

DIRECTIONS

∙∙2 limes, juiced ∙∙2 tsp raw honey ∙∙Salt and pepper to taste

4. Once marinaded, add chicken to the grill. 5. Cut pineapples and grill 3 minutes on each side. 6. While they are grilling, chop lettuce, avocado, tomato and red onion and add to serving dish. 7. Whisk together dressing ingredients. 8. Once chicken is done cooking, assemble the salad, toss with dressing. R E C I P E : Alexis Kornblum

M I S O SW E E T P OTATO and B RO CCO L I B OW L V E G E TA R I A N | 4 0 M I N U T E S | S E R V E S 4

B OW L I N G R E D I E N T S

DIRECTIONS

∙∙1 cup dried rice or another cooking grain of your choice

1. Heat oven to 400° F. Place rice or grain and cook-

∙∙1 to 2 sweet potatoes (about 1 ½ lbs.)

ing liquid in a rice cooker or on the stove. Cook

∙∙1 large bundle broccoli (about 1 lb.)

according to package directions.

∙∙1 to 2 tbsp. olive oil ∙∙Coarse or kosher salt ∙∙Freshly ground black pepper ∙∙1 tsp. white sesame seeds ∙∙1 tsp. black sesame seeds

2. Peel sweet potatoes and cut into 1-inch cubes. Cut tops off broccoli and separate into bite-sized florets. If your broccoli stems feel especially woody, I like to peel them (with the same vegetable peeler), then cut them into ½ to 1 inch segments.

DRESSING INGREDIENTS

M I D - D AY F U E L

∙∙1 tbsp. minced fresh ginger

3. Coat one large or two smaller trays with a thin

∙∙1 small garlic clove, minced

slick of olive oil. Layer sweet potatoes on tray(s)

∙∙2 tbsp. white miso

and sprinkle with salt and pepper. Roast for 20

∙∙2 tbsp. tahini

minutes, until browning underneath. Flip and

∙∙1 tbsp. honey

toss chunks around, then add broccoli to the

∙∙¼ cup rice vinegar

tray(s), season again with salt and pepper, and

∙∙2 tbsp. toasted sesame oil

roast for another 10 to 20 minutes, until broccoli

∙∙2 tbsp. olive oil

is lightly charred at edges and sweet potato is fully bronzed and tender. Toss around one more time if it looks like they’re cooking unevenly.

M I S O SW E E T P OTATO and B RO CCO L I B OW L V E G E TA R I A N | 4 0 M I N U T E S | S E R V E S 4

4. In a small skillet, toast black and white sesame seeds until fragrant (you can do this in the oven if using an oven-proof skillet). Let cool. 5. While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender and run until smooth, scraping down sides once. Taste and adjust ingredients if needed, but try to resist adding more honey if it tastes salty, as that extra pop of saltiness is exactly what I think sweet potato needs. 6. Assemble bowls: Scoop some rice /grains into each,

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then pile on the roasted sweet potatoes and broccoli. Coat lightly with sesame-miso dressing and finish with toasted sesame seed duo. Serve with extra dressing on the side. R E C I P E : Deb Perelman

C OM F OR T F E E L- G O O D R E C I P E S

A S I A N N O O D L E B OW L VEGAN | 15 MINUTES | SERVES 1

INGREDIENTS

∙∙1 handful rice noodles ∙∙3 oz. tofu ∙∙1 carrot ∙∙½ bell pepper ∙∙6 small mushrooms ∙∙¼ avocado ∙∙10 snap peas ∙∙olive oil ∙∙soy sauce ∙∙peanut sauce

DIRECTIONS 1. Fill a pot ¾ full with water and put on stove to boil. Once water is boiling, take pot off of heat and add in rice noodles. Let noodles sit for 8 to 10 minutes, then drain. 2. Cut carrot and bell pepper into strips and mushrooms in half. 3. Cut tofu into cubes and place in heated pan with olive oil. Once tofu is lightly brown add in bell pepper, mushrooms, and snap peas. Stir fry tofu and veggies for 5 minutes making sure to mix constantly.

COMFORT

4. Combine noodles and stir fry and top with carrot strips and avocado. Toss with soy sauce, peanut sauce, or other Asian sauce of choice. R E C I P E : Kate Carothers

CHICKEN GARLIC BITES 40 MINUTES | SERVES 16

INGREDIENTS

∙∙2 boneless skinless chicken breasts, cut into bite size pieces ∙∙½ cup olive oil ∙∙4 cloves garlic, minced ∙∙¼ tsp. pepper ∙∙½ cup breadcrumbs ∙∙¼ tsp. cayenne pepper

DIRECTIONS 1. Preheat oven to 475° F. 2. Place chicken in shallow dish. 3. In small bowl, mix olive oil, garlic, and black pepper then pour over chicken. 4. Cover and marinate 30 minutes, drain. 5. Mix bread crumbs and cayenne then coat chicken. Arrange in a single layer on cookie sheet. 6. Bake 10 minutes or until brown.

COMFORT

R E C I P E : Mirjam Weiss

C H I C K E N TO R T I L L A S O U P 1 HOUR 15 MINUTES | YIELDS 12 CUPS

SALAD INGREDIENTS

∙∙1 medium yellow onion, chopped ∙∙2 fresh jalapeño peppers, seeded and chopped ∙∙4 cloves garlic, minced ∙∙¼ cup vegetable oil ∙∙2 cans stewed tomatoes ∙∙2 cans diced tomatoes with green chilies ∙∙2 cans beef broth ∙∙2 cans chicken broth ∙∙2 cans tomato soup, undiluted

COMFORT

1. Sauté first 3 ingredients in vegetable oil in a large pot until tender; add all stewed tomatoes and next 11 ingredients. 2. Bring to a boil; cover, reduce heat and simmer for 1 hour. 3. Remove cooked chicken breast and shred and put shredded chicken back into broth and stir. 4. Stir in most of tortilla chips until softened before

∙∙4 cups water

serving. Top each serving with additional tortilla

∙∙2 boneless skinless chicken breast

chips, chopped cilantro, cheese and diced avocado

∙∙1 cup corn kernels (fresh or frozen)

as garnish. Serve immediately.

∙∙1 can mixed vegetables ∙∙2 tsp. ground cumin ∙∙½ tsp. dried crushed red pepper ∙∙1 bag tortilla chips, broken ∙∙3 tbs. chopped fresh cilantro ∙∙1 cup shredded Monterey Jack cheese ∙∙Fresh cilantro & diced fresh avocado

DIRECTIONS

R E C I P E : Lisa Castillo

SW E E T H O N E Y and JA L A P E Ñ O CO R N B R E A D M U F F I N S V E G E TA R I A N | 2 6 M I N U T E S | Y I E L D S 1 2 M U F F I N S

INGREDIENTS

∙∙1 cup yellow cornmeal ∙∙1 cup all-purpose flour ∙∙1 tsp. kosher salt ∙∙2 tsp. baking powder ∙∙½ tsp. baking soda ∙∙½ cup butter, softened ∙∙½ cup white sugar ∙∙¼ cup honey ∙∙2 eggs ∙∙½ cup buttermilk ∙∙2 tbsp. Cholula Green Pepper Hot Sauce ∙∙1 can cream-style corn

DIRECTIONS 1. Preheat oven to 400° F. Grease or line 12 muffin cups. In a bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda until evenly combined. 2. In another bowl, cream together butter and sugar until light and fluffy, about 4 – 5 minutes. Add honey and eggs and beat for an additional 2–3 minutes. Add dry ingredients and mix until just combined. Stir in buttermilk, hot sauce, and corn. Pour or spoon 1⁄3 cup batter into each prepared muffin cup.

COMFORT

3. Bake in preheated oven for 15 to 18 minutes, or until a toothpick inserted into center of a muffin comes out clean.

R E C I P E : Amanda Green Bottoms

G R A N D PA J I M ’ S C RO C K-P OT B E A N S 9 HOURS | SERVES 8

INGREDIENTS

∙∙1 ½ lb. dried pinto beans ∙∙1 chopped yellow onion ∙∙1 smoked ham shank cut in quarters ∙∙salt & pepper to taste

DIRECTIONS 1. Fill the Crock-Pot with water and beans, let soak overnight. 2. In the morning, add the onion, ham shank, salt, and pepper. 3. Cook on HIGH for 9–12 hours.

COMFORT

R E C I P E : Grandpa Jim Lynch

A L I T T L E FA NC Y DINNER RECIPES

S AG E -B R I N E D P O R K C H O P S with B ROW N S U G A R 1 HOUR 15 MINUTES | SERVES 4

INGREDIENTS

∙∙2 cups water ∙∙2 tbsp. kosher salt ∙∙2 tbsp. minced fresh sage ∙∙2 1-inch thick, center-cut, boneless pork chops (about 1 pound) ∙∙2 tbsp. brown sugar ∙∙vegetable oil

DIRECTIONS 1. Heat one cup of the water to a simmer either on the stovetop or in the microwave. Add the salt and sage, and stir until the salt has dissolved. Mix in a second cup of cold water to cool the brine down and let stand until the mixture is lukewarm. 2. Place the pork loins in a shallow dish and pour the brine solution over top. The brine should completely cover the pork. If not, either transfer the pork to a smaller container or flip the pork half-

A L I T T L E FA N C Y

way through brining. Cover and refrigerate for 1 to 3 hours. 3. When ready to cook, place a cast-iron, stainless steel, or other oven-safe skillet in the oven on a center rack. Heat the oven to 400° F. Remove the pork loins from the brine solution, pat dry, and let them warm on the counter while the oven is heating. Discard the brine.

S AG E -B R I N E D P O R K C H O P S with B ROW N S U G A R 1 HOUR 15 MINUTES | SERVES 4

4. Carefully remove the hot skillet from the oven and place it over medium-high heat on the stovetop. Rub the pork loins with vegetable oil and lay them in the center of the pan about an inch apart. Sear for about 3 minutes or until the underside of the pork chop is golden. 5. Flip the pork chops and spread a tbsp. of brown sugar over the surface of each chop. Immediately place the pan in the oven. Bake for 5 to 7 minutes, until the center of the chops are just barely pink and register 140째 F to 145째 F on an instant-read

A L I T T L E FA N C Y

thermometer. If the brown sugar hasn't quite completely melted, run the pan under the broiler for a few seconds. 6. Remove the pork chops from the pan and cover with aluminum foil while you plate the rest of your meal (do not leave them sitting in the pan or they will over-cook and become tough). Spoon

some of the pan juices over the pork chops just before serving.

R E C I P E : Emma Christensen

L I N G U I N E with S H R I M P S C A M P I 10 MINUTES | SERVES 6

INGREDIENTS

∙∙Vegetable oil ∙∙Kosher salt ∙∙1 ½ pounds linguine ∙∙6 tbsp. unsalted butter ∙∙5 tbsp. good olive oil ∙∙3 tbsp. minced garlic (9 cloves)

A L I T T L E FA N C Y

∙∙2 pounds large shrimp, peeled and deveined

DIRECTIONS 1. Drizzle some oil in a large pot of boiling salted water, add 1 tbsp. of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. 2. Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium heat.

∙∙½ tsp. ground black pepper

Add the garlic. Saute for 1 minute. Be careful, the

∙∙¾ cup chopped fresh parsley

garlic burns easily! Add the shrimp, 1 tbsp. of salt,

∙∙Grated zest of 1 lemon

and the pepper and saute until the shrimp have

∙∙½ cup freshly squeezed lemon juice

just turned pink, about 5 minutes, stirring often.

∙∙½ lemon, thinly sliced in half-rounds

Remove from the heat, add the parsley, lemon

∙∙¼ tsp. hot red pepper flakes

zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. 3. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

R E C I P E : Ina Garten

S PAG H E T T I alla P U T TA N E S C A 30 MINUTES | SERVES 2

INGREDIENTS

∙∙1⁄3 pound thin spaghetti ∙∙2 tbsp. extra-virgin olive oil ∙∙2 tbsp. minced red onion ∙∙2 garlic cloves, minced

DIRECTIONS 1. Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions. 2. Meanwhile, heat the olive oil in a skillet over

∙∙¼ tsp. red pepper flakes

medium heat. Add the onion, garlic, and red pep-

∙∙1 cup canned crushed tomatoes

per flakes and cook until the garlic just begins

∙∙10 pitted oil-cured black olives, coarsely chopped ∙∙1 tbsp. capers, drained ∙∙2 oz. high-quality oil-packed tuna, drained and finely flaked

to turn golden, 3 to 4 minutes. Add the tomatoes, olives, capers, and tuna and bring to a simmer. Reduce the heat, season with salt and pepper to taste, and continue cooking until the spaghetti is

A L I T T L E FA N C Y

ready to serve. 3. Toss the drained spaghetti with the sauce and top with the parsley. Divide between 2 plates and serve immediately.

R E C I P E : Francine Segan

E A SY PA D T H A I V E G E TA R I A N | 2 5 M I N U T E S | S E R V E S 2 –3

INGREDIENTS

∙∙1–2 eggs ∙∙1 package brown rice Pad Thai noodles ∙∙1 shredded carrot ∙∙4 tbsp. chopped green onion plus 1 tbsp for garnish ∙∙1 handful chopped cilantro ∙∙3 minced or pressed garlic cloves ∙∙1 tbsp. chopped peanuts ∙∙1 tbsp. peanut butter ∙∙1 tbsp. sesame oil ∙∙1 tbsp. Sriracha

A L I T T L E FA N C Y

∙∙2 tbsp. soy sauce ∙∙2 wedges of lime ∙∙1 dash salt, pepper, & red pepper flakes

DIRECTIONS 1. Cook the noodles as directed and set aside. To prevent sticking, rinse with cold water. 2. Mix garlic, peanut butter, Sriracha, sesame oil and soy sauce together and set it aside. 3. Get a sauté pan nice and hot with a dash of sesame oil, and briefly sauté the shredded carrots. 4. Add noodles, green onions, red pepper and sauce to the pan and mix until noodles are fully coated. 5. Mix eggs in a bowl with a dash of salt and pepper, and pour the mixture in the pan with the noodles, but off to the side. Let cook, then scramble and mix them in with the noodles and sauce until fully cooked. 6. Garnished with fresh green onion, cilantro, crushed peanuts, lime juice and Sriracha.

R E C I P E : Lauren Hollander

SWEET TOOTH DESSERT RECIPES

V E RY VA N I L L A V E G A N C U P C A K E S VEGAN | 25 MINUTES | YIELDS 14 CUPCAKES

CUPCAKE INGREDIENTS

∙ ∙1 tbsp. apple cider vinegar ∙ ∙1 cup unsweetened soy milk ∙ ∙1 ¾ cups all-purpose flour ∙ ∙1 cup white sugar ∙ ∙1 tsp. baking powder

DIRECTIONS FOR CUPCAKES 1. Preheat oven to 350° F. Grease two 12-cup muffin pans or line with 14 paper baking cups. 2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

∙ ∙1 tsp. baking soda ∙ ∙½ tsp. salt

3. In a medium bowl, whisk together soy milk, oil,

∙ ∙½ cup canola oil

vanilla, and vinegar. Pour the wet mixture into

∙ ∙2 tbsp vanilla extract

the dry mixture and whisk until just combined. Do not over mix.

FROSTING INGREDIENTS

SWEET TOOTH

∙ ∙½ cup vegetable shortening ∙ ∙1 ½ cups powdered sugar ∙ ∙1–3 tbsp unsweetened soy milk ∙ ∙½ tbsp. vanilla extract

4. Fill the cupcake liners about two-thirds full with batter. Bake standard sized cupcakes for 15 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Let the cupcakes cool completely before frosting.

V E RY VA N I L L A V E G A N C U P C A K E S VEGAN / 25 MINUTES / YIELDS 18 CUPCAKES

DIRECTIONS FOR FROSTING 5. Using a hand-held or stand mixer, beat the vegetable shortening until smooth. 6. With the mixer running on low, add powdered sugar, vanilla, and 1 tbsp. soy milk at a time, as needed, until frosting reaches a spreadable consistency. 7. Beat on high for another 2 minutes until light and fluffy.

SWEET TOOTH

R E C I P E : Kristina Kubik

G R E E N T E A B LU E B E R RY S M O OT H I E V E G E TA R I A N | 1 0 M I N U T E S | S E R V E S 1

INGREDIENTS

∙ ∙5 tbsp. water ∙ ∙1 green tea bag ∙ ∙2 tsp. honey ∙ ∙1½ cup frozen blueberries ∙ ∙2 tbsp. chia seeds ∙ ∙½ medium banana ∙ ∙¾ cup almond milk ∙ ∙1 scoop vanilla frozen yogurt

DIRECTIONS 1. Microwave water on high until steaming hot in a small bowl. Add tea bag and allow to brew 3 minutes. Remove tea bag. Stir honey into tea until it dissolves. 2. Combine berries, chia seeds, banana, milk, vanilla frozen yogurt in a blender. 3. Add tea to blender. Blend ingredients on highest setting until smooth. 4. Pour smoothie into tall glass and serve or mix into

SWEET TOOTH

more vanilla frozen yogurt and re-freeze. R E C I P E : Jordan Triplett

C H O CO L AT E B A N A N A P E A N U T B U T T E R B I T E S VEGAN | 10–20 MINUTES | SERVES 6

INGREDIENTS

∙ ∙3 medium-ripe bananas (sliced) ∙ ∙¼ cup peanut butter ∙ ∙10 oz baking chocolate

DIRECTIONS 1. Arrange half of the banana slices on a baking sheet lined with parchment paper. Spread with peanut butter. 2. Top with the other half of banana slices and freeze for about one hour. 3. In the meantime, cut chocolate in pieces and put 1⁄3 in a microwave safe bowl. Microwave on medium for 30 seconds, stir, then repeat in 15 second intervals until the chocolate has melted.

SWEET TOOTH

If you prefer to melt chocolate on the stove top, place a heatproof bowl over a small saucepan filled with simmering water. On low heat, stir chocolate until melted. Add 1⁄3 remaining chocolate and keep stirring until it is fully melted. It's called tempering chocolate. It will allow the chocolate to have a glossy texture and to set correctly.

C H O CO L AT E B A N A N A P E A N U T B U T T E R B I T E S VEGAN | 10â&#x20AC;&#x201C;20 MINUTES | SERVES 6

4. Remove bites from the freezer and dip them into melted chocolate. You have to work quickly before the bites start to thaw and get mushy. If you want to take you time, you can work with one bite at a time and leave the others in the freezer. Using two forks, dip one bite in melted chocolate and roll it to cover all sides. Using one fork, remove bite from chocolate. With the other fork, remove excess chocolate and arrange the bite back on baking sheet. 5. Freeze at least 3 hours or until ready to serve.

SWEET TOOTH

Keep them in the freezer.

R E C I P E : Marie Chatelain

B A N A N A B OAT S V E G E TA R I A N | 1 0 – 2 0 M I N U T E S | S E R V E S 1

INGREDIENTS

∙ ∙1 banana ∙ ∙Foil wrap ∙ ∙Honey

DIRECTIONS 1. Preheat an oven to about 400° F or burn down some coals.

∙ ∙One handful of chocolate chips or peanut butter cups

2. Cut down the center of the banana with a knife.

∙ ∙Mini marshmallows

3. Distribute your chocolate choice and marshmallow in the middle of the banana. 4. Drench it with a sufficient amount of honey. 5. Wrap this mess up in some foil and drop it in the oven.

SWEET TOOTH

6. Wait about 10 to 20 minutes, if you can. Really, I dare you. 7. Take this golden goodness out of the oven/fire with some appropriate mitten and or utensil combination. Let cool, then enjoy.

R E C I P E : Rick Thomas

This cookbook was made in March of 2015 with recipes selected by the students of Art 438: Typography III. Design, layout and illustrations by Allison Freeman. Typefaces used are Andada and Raleway.