21 Stories
A Meaningful Cookbook
1
Miso Poached Salmon This remains as one of my favorite dishes to make when I go home to see my family. —Jenna Chen
21 Stories: A Meaningful Cookbook A collection of personally significant recipes each with its own story. These stories reflect the unconventional jumble of personalities, backgrounds, and cultures of a group of college students from their Typography II class.
Table of Contents
2
Klenei I grew up eating these donuts every time I went over to my Mom’s parents’ house around Christmas. —Cody Capella
5
Okoy This dish brings me joyful memories at my grandma’s house. —Nick Imbriale
3
4
This was the first recipe (besides pancakes) that I learned to cook by myself.
This recipe has been around for every single Christmas that I can remember.
—Alexis Cox
—Linnea Carlstrom
Cheesy Potato Casserole
6
Cinnamon Sugar Kugel לגוק
Lussekatter
7
No-Fry Chicken Parmesan
My family has always made sweet kugel at Passover.
This recipe is also one of my grandma’s favorite so it always reminds me of her.
—Hope Gooden
—Maxwell Jenkins
8
PB & Choco Hempies This recipe was created by one of my favorite vegan chefs! —Gabrielle Demick
9
10
Kahlua Cake
11
Santa Maria Style BBQ Tri-Tip
Every household makes Zoni slightly differently.
A cake that is so rich you don’t even notice it doesn’t have frosting.
If you grew up in Santa Maria, you found that every weekend tri-tip was being grilled on an oak bbq pit.
—Kimie Lewis
—Grace Leonard
—Paul Mancias
Ozoni お雑煮
16 14
Firehouse Banana Bread Muffins
15
Chicken Piccata
Chocolate Chip Cookies for Dummies
I blame these golden puffs for my big cheeks.
This is the first real recipe I cooked entirely by myself.
All my friends say my mom’s chocolate chip cookies are the best they’ve ever had.
—McKennna Marchetti
—Brittany Moran
—Sophie Northcott
19
20
21
Almond Cookies
Rosemary Hummus
A family gathering would not be complete without Aunt Jeans potatoes.
This is one of the first recipes I developed during my time as a vegan, gluten-free baker and by far my most prized.
Making hummus in my family is a way of creating a dish that can be shared and enjoyed by everyone when we go camping.
—Eli Walters
—Lynn Schultz
—Keilani Waxdeck
Aunt Jean’s Potatoes
12
Frosted Strawberry Squares Every year for the Fourth of July, my family makes this recipe as a birthday dessert for my mom. —Kristin Brown
17
13 Egg Mess Яичница It’s a hearty dish that is perfect for feeding many people at breakfast. —Sasha Menshikova
Mediterranean Baked Bechamel Pasta
18
I grew up eating it at my grandparents’, especially during special occasions like Christmas and Easter.
Growing up on a ranch meant my family often ran into the problem of having an abundance of produce.
—Monica Shehata
—Skye Osborne
Lemon Squares
Ingredients 1 salmon fillet
2 large tablespoon miso paste 1 tablespoon mirin
1 Miso Poached Salmon Yields 1-2 servings This is one of me and my family’s all time favorite recipes. For some reason, my dad and sister always hated salmon so as an avid salmon enthusiast, I tried making a recipe that would ultimately spark their taste-buds. After a couple failed attempts to come up flavors that they liked, I finally found a combination of flavors and textures that they liked, and it remains as one of my favorite dishes to make when I go home to see my family. —Jenna Chen
1 tablespoon sake
1 cup vegetable sto
Directions
1 Add and mix miso p
vegetable stock, ga peppers and water in a pot. Bring it to down to medium. S minutes and turn th
2 Place the salmon in
down if it is on). Ad fish is not complete medium-low heat a 10-12 minutes.
3 Meanwhile, cook d
noodles in a boiling that they are just p rinse, and set aside extra flavor.
ns shiro
ock
21 Stories: A Meaningful Cookbook
2 to 3 cups water, or enough to cover the fish 1 tablespoon fresh ginger, peeled, grated or chopped 3 large garlic cloves, crushed
1 Red chili pepper 2 oz tofu 2 oz white mushrooms 8 oz udon (or ramen)
2 Green onion stems
paste, mirin, sake, arlic, ginger, red chili r for the poaching liquid a boil and turn the heat Simmer the liquid for 5 he heat down to low.
nto the broth (skin-side dd a little more water if the ely covered. Stay in a very and poach the salmon for
ried udon or ramen g water for 5 minutes so perfectly tender. Drain, e. Drizzle sesame oil for
4 After 10-12 minutes, remove pot from the
heat, cover it with a lid, add in tofu, green onions and mushrooms, and leave for 3 minutes. Carefully take out the salmon (DO NOT throw away the broth) and set aside to cool for a few minutes. The fish should be cooked to tender medium, opaque outside and slightly translucent in the middle.
5 Add the udon/ramen into a bowl and place the fish on the bed of noodles. Ladle the reduced miso broth and top the bowl with spring onions and sesame seeds.
6 Serve
7
Ingredients 2 eggs
½ cup granulated s
¼ cup melted butte
½ cup whole milk o Carnation Evapora
½ teaspoon vanilla
2 Klenei Danish donuts Yields about 4 ½ dozen donuts I grew up eating these donuts every time I went over to my Mom’s parents’ house around Christmas. They’d spend hours every year making a bunch for all of our family to take home (none of us ever wanted to make them ourselves because they’re so timeconsuming, but they’re so worth it), and they’re still something that’s really special every time I have them. —Cody Capella
Directions
1 In a large bowl beat hand mixer.
2 Add sugar a little at
3 Melt butter. Stir me into egg and sugar
4 Add vanilla. Mix we
5 In another bowl sift
powder, salt, cinnam together. Gradually ingredients. Add en stiff but not dry.
21 Stories: A Meaningful Cookbook
1 cup flour
sugar
1 teaspoon baking powder
er
½ teaspoon salt
or cream or ated Milk
a extract
1 teaspoon cinnamon 1/8 teaspoon nutmeg
t eggs until very light with
t a time. Beat well.
elted butter and milk slowly mixture.
ell.
t together flour, baking mon and nutmeg y add flour mixture to wet nough flour to make dough
6 Roll dough on well floured surface to 1/8 inch thick. Cut into rectangles. Slit rectangle in center. Slip one end of rectangle through slit in center to form a twist.
7 Fry twists in hot oil until light brown.
Use a candy thermometer to maintain oil temperature at 350°. Cook 3–4 pieces at a time, turning donuts once when light brown around edge. (They cook fast!)
8 Remove from oil and drain on paper towels. Store in an airtight container at room temperature.
9
Ingredients 8 potatoes ¼ cup butter
¼ cup all-purpose f 1 1/2 heavy cream
3 Cheesy Potato Casserole I chose this recipe because it was the first recipe (besides pancakes) that I learned to cook by myself. My mom used to make it every year for my birthday, so when I came to college I learned to make it so that I could share my favorite dish with my friends. —Alexis Cox
Directions
1 Preheat oven to 350
13”x9” baking pan w
2 Bring a large pot of
potatoes and place boiling water. Cook Remove from the wa enough to handle.
3 While the potatoes cheese sauce
4 Melt butter in a me medium heat.
5 Whisk in flour and c until flour is golden
6 Stir in milk and cook
thickened; about 2-
7 Remove from heat a
Season with salt an
flour
21 Stories: A Meaningful Cookbook
Salt & pepper 2 1/4 cups freshly shredded cheddar cheese Fresh chopped chives or parsley for garnish
0 degree F and grease a with cooking spray.
8 Slice potatoes (once they have cooled) into 1/8
water to a boil. Scrub them, whole, into the for about 20 minutes. ater and let sit until cool
9 Layer a third of the potatoes in the baking dish,
s are boiling, make the
edium saucepan over
cook, whisking constantly, brown; about 2 minutes.
k, stirring often, until -3 minutes.
and stir in shredded cheese. nd pepper.
inch rounds.
seasoning with salt and pepper and chopped green onions, and one third of the cheese sauce.
10 Repeat for two more layers, or until you’ve used all of the ingredients.
11 Pour all of the remaining cheese sauce over the top layer of potatoes.
12 Sprinkle top with 1/4 cup shredded cheddar. 13 Bake in the 350 degree oven for 20-25 minutes, or until sauce is bubbly.
14 Garnish with fresh chopped chives or parsley, if desired.
11
Ingredients
2 packets dry yeas 1 cup butter 3 cups milk 1 cup sugar
4 Lussekatter Lucia Buns Passed down to each generation of my family, this Lucia Bun recipe has been around for every single Christmas that I can remember. Finally translated from the original Swedish version in one of my Mom’s old cooking binders, this is now a recipe that my siblings and I can carry on. Lussekatter are meant to represent the curls in St. Lucia’s golden hair along with the feeling of hope and new life before Christmas Eve. —Linnea Carlstrom
Directions
1 Melt butter. Add mil temperature.
2 Remove from heat, a
stand for 3-5 minute
3 Add saffron, sugar, e
4 Let the dough rest f
5 Separate the dough with your palms on
st
21 Stories: A Meaningful Cookbook
2 pkts saffron 1 egg 6 ½ cups flour
lk and heat to a lukewarm
6 Form “S” shapes and place them on a cooking
add the yeast and stir. Let it es.
7 Optional: Insert raisins into the center of each
egg and flour.
8 Let them rest for 1 hour.
for 1 hour.
9 In a small bowl whisk one egg and brush a light
h into balls and roll them out a floured surface.
10 Bake at 350° until golden brown.
sheet.
curl (2 per bun).
coating on each bun.
13
Ingredients
1 sm all yellow onio
½ lb of fresh bean s 1 package of extra 2 stalks of celery
5
Directions
1 Chop up onion and
into small cubes. P
Okoy
2 Heat pan on mediu
Bean Sprout and Tofu Egg Rolls
3 Add celery and tofu
Yields 8-10 egg rolls This dish brings me joyful memories at my grandma’s house. Although I don’t speak Tagalog and have yet to visit the Philippines, Filipino food has been one of the main ways I connect with the culture. Okoy is typically served during family gatherings, which is another reason I’m so fond of it. Family, good food (especially crispy Okoy), and time spent together always bring happiness to our lives. —Nicholas Imbriale
tablespoons of Can sauté until caramel
5 minutes. Add salt taste
4 Add bean sprouts a
sprouts are about h
5 Turn off stove. Drai
cool and place asid
6 Open Menlo wrapp pieces.
21 Stories: A Meaningful Cookbook
on
Salt and pepper
sprouts
1 package of Menlo Egg Roll Wrappers
firm tofu
d celery stalks and cut tofu Place aside.
7 Put 2-3 tablespoons of bean sprout mixture
um heat; add 2-3 nola oil. Add onion and lized
8 Fold wrapper corner to corner, seal sides and
u and cook with onions for t and pepper according to
and cook until bean half cooked.
and a few tofu cubes in corner of wrapper.
roll tightly. Run finger along edges with water to seal.
9 Repeat wrapping process for rest of wrappers.
10 Heat frying pan on high heat. Add 1 cup of Canola oil. Place bean sprout wraps in oil and flip so each side is golden brown.
in bean sprout mixture. Let de.
11 Turn off stove. Place bean sprout wraps in
pers and separate 8-10
12 Serve with vinegar and garlic salt.
colander to drain oil.
15
Ingredients
12 oz of Egg Noodle 6 large eggs
2 cups of sour crea
1 cup of cottage ch 1 cup of cream che 1 cup of sugar
6 Cinnamon Sugar Kugel לגוק My family has always made sweet kugel at Passover. During the holiday you are forbidden from eating anything that contains ( ץמחhah-metz), or wheat products that have risen like bread. In order to be kosher for Passover, this variant of kugel contains noodles that are made from eggs. Many different kugel variants were brought to the US by Jewish immigrants. —Hope Gooden
Directions
1 Preheat the oven to
2 If using raisins, soak them.
3 Cook the egg noodl
them in water in a p
4 Mix the eggs, sour c
sugar melted butter from the noodles. Th blender, in a food pr completely stirred, t consistency.
21 Stories: A Meaningful Cookbook
es
Âź cup of melted unsalted butter Âź tsp salt
am
1 tsp Cinnamon
heese
Cooking spray or melted butter for pan
ese
Optional: raisins, pineapple
o 350°f
k them in water to plump
les until tender by boiling pot and then drain the water.
cream, cottage cheese, r, and salt together separate his can be done in a rocessor, or by hand. When they should have a liquid
5 Pour the liquid mixture over the noodles in the pot and stir until combined
6 If using them, add the plumped raisins and pineapple
7 Prepare the baking pan by spraying it or
coating with butter and put the kugel in the baking dish.
8 Sprinkle the top with cinnamon and sugar 9 Bake for 60 minutes or until the top is golden brown
17
Ingredients
4 boneless skinless breast halves 1 egg (beaten)
3/4 cup Italian seas bread crumbs
7
No-Fry Chicken Parmesan
Directions
1 Preheat oven to 400
2 Dip chicken breast i breadcrumbs.
3 In a 13 inch by 9 inch chicken.
4 Bake uncovered for
Yields 4 servings
5 Pour tomato sauce o
I chose this recipe because it has a personal family meaning to me. My mother’s side of the family is Italian. Whenever I am with my mothers side of the family, especially during the holidays we like to make this delicious dish together. This dish just reminds me of the good times with my family and reminds me of the holidays. This recipe is also one of my grandma’s favorite so it always reminds me of her.
6 Bake for ten minute
—Maxwell Jenkins
mozzarella cheese. longer pink.
7 Serve and enjoy.
21 Stories: A Meaningful Cookbook
s chicken
1 jar/26 oz. tomato sauce I cup shredded mozzarella cheese (about 4 oz)
soned dry
0 degrees Fahrenheit.
in egg, then dip chicken in
h baking dish arrange 20 minutes.
over chicken and top with
es, or until chicken is no
19
Ingredients
1 1/2 cup smooth na butter
1/3 cup maple syru 1 tsp vanilla
1/3 cup hemp seed
Directions
1 Mix peanut butter, v
smooth and then ad and Rice Krispies.
2 Pat into a grease or
8 PB & Choco Hempies I chose this recipe because it is was created by @earthyandy who is one of my favorite vegan chefs! —Gabrielle Demick
3 Melt chocolate and pour on top!
4 Put in the freezer fo
21 Stories: A Meaningful Cookbook
atural peanut
up
3 cups Rice Krispies 1 1/2 cup vegan chocolate chips 1 tablespoon peanut butter
d
vanilla and maple syrup until dd and mix in hemp seed lined pan. peanut butter together and
or 30 min!
21
Ingredients 1 ½ cups dashi
1 ½ cups chicken s
½ cup Daikon radi slices
½ cup carrot, ¼ inc
½ cup Maitake mus
8 slices Kamaboko
Directions
9 Ozoni お雑煮 Yields 4 servings Ozoni is a traditional mochi soup that is eaten with a set of other traditional foods (called osechi) on New Year’s Day in Japan. It is significant to my family because we make this soup once a year as part of a celebration of the new year. Just as different families may vary their recipes for their thanksgiving meal, every household makes Zoni slightly differently. —Kimie Lewis
1 Heat Dashi and chic
at medium tempera
2 Using a flower shap
Daikon radish and c
3 Add Daikon, carrots
Kamaboko and cook tender. Take them o
4 Cook chicken in the in low heat.
21 Stories: A Meaningful Cookbook
½ cup chopped chicken thigh
stock
1 Tbsp soy sauce
ish, Âź inch thin
1/4-1/2 tsp salt
ch thin slices
shrooms
8 Mochi squares 4 Mitsuba, coarsely chopped
o
cken stock together in a pot ature
ped cookie cutter, cut out carrots
s, mushroom, and k until vegetables become out and set aside.
e same Dashi/Chicken stock
5 Meanwhile, bake Mochi in a toaster oven about 5 minutes until the Mochi has expanded and browned.
6 Season soup with soy sauce and salt. 7 In a soup bowl, place baked Mochi and add all ingredients, arranging it beautifully.
8 Gently pour in the clear soup and top with mitsuba.
23
Ingredients
1 box Devil’s food c
1 box instant choco mix ½ cup Kahlua 4 eggs
¾ cup vegetable oi
10 Kahlua Cake Yields one ten inch cake This is my Grandma Norine’s recipe for a cake that is so rich you don’t even notice it doesn’t have frosting. It was the first family recipe my mom taught me how to make, so it has a very special place in my heart. My family has always kept a bottle of Kahlua on hand exclusively to make this recipe. I highly recommend serving it with a vanilla ice-cream or a glass of milk, because I used to call it “Chocolate Death Cake” for a reason. —Grace Leonard
Directions
1 Preheat oven to 350
2 Grease and flour a 1 3 Mix all ingredients,
with an electric mixe increasing the spee medium. Mix for two
4 Pour batter into the
an hour. The cake is placed in the center
5 Once cooled, carefu
dust with powdered
21 Stories: A Meaningful Cookbook
cake mix
2 cups sour cream
olate pudding
ž cup chocolate chips 1 teaspoon vanilla extract Ÿ cup powdered sugar
il
0 degrees.
10 inch Bundt cake pan.
except the powdered sugar, xer starting on low and then ed once incorporated to o to three minutes.
prepared pan and bake for s done when a tooth pick r comes out clean.
ully turn out of the pan and d sugar for decoration.
25
Ingredients
1 3lb tri-tip. (Look for well-marb 1 cup Salt 1 cup Garlic Salt
DIRECTIONS
11 Santa Maria Style BBQ Tri-Tip Santa Maria style BBQ is a regional culinary tradition centered around tri-tip. If you grew up in Santa Maria, you found that every weekend tri-tip was being grilled on an oak bbq pit anytime you visited your friends or family. —Paul Macias
1 Trim fat off of tri-tip of fat.
2 Mix salt, garlic salt pepper in a bowl.
3 In a tray, rub seaso
sure you rub on gen the sides. Wrap in f for an hour.
4 Prepare your grill fo
side, and indirect h Maria BBQ tradition Heat should be at 3
5 Sear 3-4 minutes p
ups from dripping f if flare up occurs.
bled fat)
21 Stories: A Meaningful Cookbook
1 cup Chili Powder 1 cup Black Pepper
p . Leave a ¼ - ½ inch layer
6 Once tri-tip is seared, place tri tip fat side
t, chili powder and black
7 Flip tri-tip and cook for an additional 45
oning into the tri-tip. Make nerously and do not forget foil or plastic and let it sit
8 Take tri-tip off grill and loosely wrap in foil,
or hot direct heat on one heat on the other. Santa nally uses red oak wood. 350° F.
down for 1 hour, watching for flare-ups. minutes.
Let it rest for 10-15 minutes
9 Slice against grain. 10 Traditional Santa Maria BBQ is Serve with
garlic bread, chili beans and a salad, as is traditional in Santa Maria. Enjoy this fucking delicious meal with friends and family.
per side. Watch for flarefat. Move away from flame
27
Ingredients 1 cup flour
½ cup brown sugar
½ cup chopped nut
½ cup melted marg
2 egg whites beate
12 Frosted Strawberry Squares Every year for the Fourth of July, my family makes this recipe as a birthday dessert for my mom, whose birthday falls on this day. My grandma used to make this recipe every year in Virginia, and my own family has carried on the tradition. Frosted strawberry squares are the perfect sweet summer dessert and are super easy to make. —Kristin Brown
Directions
1 Combine flour, brow
and melted margari 350º for 20 minutes
2 In a medium mixing
of the other ingredie
3 Once the dry crumb
mix on the bottom o solid crust.
4 Pour the strawberry
and then crumble th top of the strawberr
5 Finally, put the pan
strawberry mix has
21 Stories: A Meaningful Cookbook
1 cup white sugar
r
2 cups sliced strawberries
ts
2 tablespoons lemon juice
garine
1 cup cool whip
en
wn sugar, chopped nuts, ine in a 9x9 pan and bake at s, stirring every 5 minutes.
g bowl, combine and mix all ents.
ble is baked, put half of the of the pan, pressing into a
y mix on top of the crust, he rest of the baked mix on ry center. in the freezer until the turned to a solid.
29
Ingredients ½ onion, diced
1 ½ cups bacon or h
13 Egg Mess Яичница (Ya-ischnitsa) (Serves 2 people) This is the first thing I think of when someone mentions breakfast. I grew up eating this almost every weekend when me and my family would sit down together at the table for our weekly family breakfast. When I grew old enough to eat brunch out with friends, I was disappointed when I never saw this on the menu. It’s a hearty dish that is perfect for feeding many people at breakfast as well as using any extra ingredients you have lying around. It was one of the first things I learned to cook because it is simple and very delicious but I learned it from my mom and not a recipe so my directions are based on how the eggs look and feel rather than time. —Sasha Menshikova
½ cup sliced mush (optional)
½ cup sliced bell p (optional) 5 eggs
Directions
1 Heat up a large skil
burner. Start by fryi protein, and any ad choice of cooking o use less oil or none ingredients so they
2 Once the ingredien
them, add your egg intact. Lower the te
3 When the eggs are
bottom use your sp white of the egg to sink through the res with cooking time a
21 Stories: A Meaningful Cookbook
½ cup diced tomatoes
ham (optional) room
pepper
¾ cup shredded cheese (choose your favorite cheese to melt) Salt (to taste) Pepper
llet on a medium high ing the onions, choice of dditional ingredients in your oil. If you’re using bacon e at all. Keep stirring the y don’t burn.
the eggs from burning.
4 When the tops of the egg white are still a
little runny throw on the diced tomatoes and season with salt and pepper to taste.
5 Top with shredded cheese.
nts have a little color on gs. Try to keep the yolks emperature to medium.
6 Your Egg Mess is done when the white of the
slightly cooked at the patula and wiggle in in the let the uncooked egg white sulting hole. This helps and prevents the bottom of
7 Split with a friend and serve with toasted
egg is fully cooked and only the yolks jiggle when you wiggle the pan. bread to sop up the yolky goodness.
31
Ingredients
½ cup of butter (1 s 1 cup of sugar 2 eggs
1 teaspoon vanilla e
1 ½ cups all-purpo
14 Firehouse Banana Bread Muffin When I was little my sisters and I would always let the bananas go bad on the counter, because that meant muffin time! My dad would always make them after we were asleep so we got to wake up to a glorious pile of golden puffs sitting in our great grandma’s turquoise porcelain bowl. Breakfast, lunch, and dinner, I blame those golden puffs for my big cheeks. —McKenna Marchetti
Directions
1 Preheat oven to 375
2 Cream the butter w bowl.
3 Add the eggs and v
4 Add flour, baking so
5 Add in bananas and
6 Bake in a greased p
25 minutes until cen
7 Enjoy!
stick)
extract
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1 teaspoon baking soda ½ teaspoon salt 1 cup mashed bananas, ripened ½ cup of sour cream
ose flour
5 degrees.
with sugar together in a
vanilla and combine.
oda, salt and mix.
d sour cream.
pan at 375 degrees for 20nter is finished.
33
Ingredients
4 whole boneless, s chicken breasts salt and pepper to
Âź cup all purpose f
2 tablespoons butt
2 tablespoons olive
15 Chicken Piccata Yields 4 servings This dish means a lot to me because it is the first real recipe I cooked entirely by myself. I went out and bought all the ingredients, came home and cooked it for my family instead of my family making something for me. Chicken piccata is one of my favorite dishes in general, so learning how to make it on my own was really fun. This particular recipe is still one of my favorites to make because it is quick and turns out so good every time I make it. —Brittany Moran
1 cup chicken broth
Directions
1 Heat 2 tablespoons
of oil in a large skill (If the chicken brea them to be thinner. shorter.)
2 Salt and pepper eac
breasts and dredge chicken breasts in t
3 Cook for about 3 m
until it is cooked th pink. Remove from on a plate.
21 Stories: A Meaningful Cookbook
skinless taste
flour
ter
e oil
2 whole lemons ž cup heavy cream Ÿ cup capers chopped parsley, for garnish 1 pound angel hair pasta
h
s butter and 2 tablespoons let over medium high heat. asts are overly thick, pound Cooking time will be
ch side of the chicken e in the flour. Put the the skillet.
minutes on each side, or hroughout and no longer the skillet and set aside
4 Turn the heat to medium low. Add broth, juice
from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat.
5 Test the sauce and season with salt and
pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
6 Serve the chicken over cooked pasta and
spoon the sauce over both. Sprinkle with fresh chopped parsley.
35
Ingredients ½ cup white sugar
½ cup brown sugar
2 sticks of butter(s 2 tsp of vanilla 1 egg
16 Chocolate Chip Cookies for Dummies Yields about 24 cookies These are classic chocolate chip cookies that my mom has made my family and I forever. I have no idea where this recipe came from, but it is simple and easy, and perfect for my family, that enjoys eating the food much more than cooking it. All my friends say my mom’s chocolate chip cookies are the best they’ve ever had. —Sophia Northcott
Directions
1 Preheat oven to 375
2 Beat together butte sugar until fluffy
3 Add egg and vanilla
4 Mix baking soda and
5 Combine flour mixtu
mix until there is no
r
salted)
21 Stories: A Meaningful Cookbook
2 Ÿ cups of flour 1 tsp baking powder 1–2 cups chocolate chips
5 degrees
6 Stir is chocolate chips
er, white sugar and brown
7 Section dough into rough balls a little bigger
a and beat until well mixed
d flour in a separate bowl
than a spoonful, and place on cooking sheet about 1.5-2 in apart.
8 Bake at 375 degrees for 8-10 minutes.
ure with wet mixture and o visible flour
37
Ingredients
1 16 ounce box pen
1 pound ground be
1 medium onion dic
4 Tablespoon tom
17 Mediterranean Baked Bechamel Pasta Yields 12 servings This Mediterranean dish was and is still my favorite. I grew up eating it at my grandparents’, especially during special occasions like Christmas and Easter. My mom still carries on this tradition and makes that recipe for me whenever I come home! —Monica Shehata
4 cups of milk or a milk and broth.
Directions
1 Cook pasta accordin
try to make it a bit c cooking in the béch
2 Drain and do not rin
oil to the pasta and seasoning of the pa pepper if you like.
3 Cook minced meat
heat, add 2 tablespo until fragrant, about and brown.
4 Drain fat and add 2
paste, mixing everyt Continue cooking fo Season with salt an
5 Make the béchame
medium heat, melt b so no lumps form. K it starts to bubble.
6 Add the liquids grad
whisking vigorously
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nne pasta.
12 tablespoon flour.
eef.
1/4 cup of unsalted butter.
ced.
1/4 cup + 3 Tablespoons oil
mato paste.
a mixture of
Salt and pepper to taste. Optional: an egg.
ng to package directions, chewy as it will continue hamel sauce in the oven.
7 When it is bubbly and thick, turn off the heat,
nse. Add a tablespoon of stir to combine. Check asta, adding more salt and
8 Assemble the dish and bake: Preheat
: In a pan over medium oon of oil, then sauté onion t 1 minute. Add ground meat
tablespoons of the tomato thing well together. or a couple of minutes more. nd pepper. Set aside.
el sauce: In a pan over butter, add flour and whisk Keep cooking the flour until
dually, one cup at a time y as the sauce will thicken.
season with salt and pepper and let it cool down.
your oven to 350 F. Add the remaining 2 Tablespoons of tomato paste to the pasta and about half a cup of the béchamel sauce and mix well.
9 In a 9×13 oven dish, spread another 1/2 cup
of the béchamel sauce evenly at the bottom. Spread half the pasta , then layer the entire meat mixture over the pasta. Top that with the remaining half of the pasta and level.
10 Crack an egg over the remaining béchamel sauce and whisk well.
11 Pour the béchamel over the pasta and spread evenly.
12 Bake in oven for almost 45 minutes or until it is golden brown.
13 Let it cool down, cut and serve.
39
Ingredients 1 cup flour 1/4 teaspoon salt
1/4 cup confectione
8 tablespoons or 1/ room temperature 4 eggs 1 egg yolk
18 Lemon Squares Growing up on a ranch meant my family often ran into the problem of having an abundance of produce. We found ourselves sneaking boxes of fruit and vegetables onto neighbor’s doorsteps. One thing my family used to never run out of was lemons. We would have large bowls covering the kitchen counters. So of course lemon bars was a popular and easy recipe for me to make. —Skye Osborne
Directions
1 Preheat the oven to
2 To create the crust,
salt, confectioners’ crust dough should crust into a 8” x 8”
3 Bake the crust for 3 the top is a golden from the oven, and 325°F.
4 Combine the eggs,
sugar, and confecti smooth. Add the flo lemon juice, and w
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1 cup and 2 tablespoons granulated sugar
ers’ sugar
3 tablespoons confectioners’ sugar
/2 a cup of butter at
1/8 teaspoon salt
1/4 cup flour 2/3 cup lemon juice (preferably freshly squeezed) Confectioners’ sugar, for topping
o 350°F.
, mix together the flour, ’ sugar and butter. The d be crumbly. Press the square pan.
5 While the baked crust is still warm, pour the
30 to 35 minutes, or until brown. Remove the pan reduce the temperature to
6 Remove the bars from the oven. Once cooled,
topping over it. Return the lemon bars to the oven and bake for 30 to 35 minutes or until top is slightly golden. sprinkle confectioners sugar on top.
7 The bars are ready to serve!
, egg yolk, granulated ioner’s sugar. Whisk until our and salt, then the hisk until combined.
41
Ingredients
19 Aunt Jean’s Potatoes Jean, my dad’s aunt, always made these potatoes when my family ventured to her house in Anaheim. Every time we left their house to go back to Colorado, I would ask my mom, “can we make Aunt Jean’s potatoes when we get home?” My mom ultimately gave in and hopped on her email to get the ‘secret recipe’ from Aunt Jean. It wasn’t until Thanksgiving the following year that I could indulge in these creamy, crispy, and cheesy potatoes once again. The potatoes were a complete hit at Thanksgiving dinner, and from then on we knew that a family gathering would not be complete without Aunt Jeans potatoes. Whether it be Thanksgiving, Hanukkah, or even Uncle Andrew’s Birthday, the potatoes are front and center on the dinner table. —Eli Walters
2 tablespoons unsa butter, room tempe divided
1 tablespoon extraolive oil
2 fennel bulbs (abo trimmed, quartered thinly sliced (about
Directions
1 Preheat oven to 350
3-qt. baking dish wi
2 Heat remaining 1 Tb
deep skillet over me season with salt and occasionally, until fe fat and begins to siz
3 Add wine and 1 bay
medium-low, and co until fennel is tende
4 Uncover, increase h
cook, stirring often, and fennel is golden about 10 minutes.
5 Add 1–2 Tbsp. water
up any browned bits added flavor. Discar
6 Bring remaining bay
milk, and garlic to a (watch carefully; do Season with salt an
alted erature,
-virgin
out 1½ lb.), d, cored, t 6 cups)
21 Stories: A Meaningful Cookbook
Kosher salt
1½ cups heavy cream
Freshly ground black pepper
1½ cups whole milk
½ cup dry white wine or dry vermouth
1 clove garlic halved
2 bay leaves
1 cup shredded Comté or Gruyère
2½ pounds waxy potatoes (such as Yukon Gold), peeled, sliced t” thick
0°. Coat a 13x9x2” or other ith 1 Tbsp. butter; set aside.
bsp. butter and oil in a large edium heat. Add fennel; d pepper and cook, stirring ennel is evenly coated with zzle, about 2 minutes.
y leaf. Cover, reduce heat to ook, stirring occasionally, er, about 20 minutes.
heat to medium-high, and until liquid has evaporated n brown and caramelized,
r to deglaze pan, scraping s from bottom of pan for rd bay leaf. Set fennel aside.
y leaf, potatoes, cream, a simmer in a large wide pot o not let mixture boil over). nd pepper and cover with lid
slightly ajar; simmer gently until potatoes are just tender and liquid has thickened, about 10 minutes. Discard bay leaf and garlic.
7 Using a slotted spoon, transfer 1/3 of potatoes
to prepared dish, spreading in an even layer. Season with salt and pepper and sprinkle with 1/3 cup Comté. Cover with half of fennel.
8 Repeat process, ending with fennel. Cover with remaining 1/3 of potatoes and sprinkle with remaining 1/3 cup Comté. Pour cream mixture over.
9 Cover gratin tightly with foil and bake for 35 minutes.
10 Remove foil and bake gratin until top is
bubbling and golden, about 30 minutes longer. Let cool; cover and chill.
11 Rewarm, covered, in a 350° oven for 20
minutes, then uncover and cook until bubbling around edges and warmed through in the center, about 20 minutes longer. Gratin can be made 1 day ahead.
43
Ingredients 1 cup almonds
3/4 cup white suga (Plus extra to roll e dough ball in befor
1 cup white rice flo
1 cup tapioca starc
1/3 cup arrowroot p
20 Almond Cookies Makes about 30 tablespoon-sized ball cookies This is one of the first recipes I developed during my time as a vegan, gluten-free baker and by far my most prized. Always a fan favorite, these cookies are my go-to for the holidays, potlucks, and birthdays. I’ve included the original, vegan and gluten-free version, but please see the substitutes note for more conventional ingredients. —Lynn Schultz
Directions 1 Preheat your oven
2 Take the almonds a
food processor unt chopped flour. You almond meal or flou are better with som
3 Add the processed
mixing bowl. Add y rice, tapioca starch OR wheat flour), wh Combine.
4 Then add your wet
OR butter, water, va extract. I use my ha combine the ingred
5 Once mixed, make
rolling the dough in
21 Stories: A Meaningful Cookbook
1 tsp sea salt
ar each cookie re baking)
our
ch
3/4 cup coconut oil 1/4 cup water splash of vanilla extract splash of almond extract
powder
to 350°.
and process them in your til they are a roughly could use store bought ur here, but the cookies me texture to them.
d almond flour to a large your other flours (white h and arrowroot powder hite sugar and salt.
ingredients, coconut oil anilla extract, and almond ands to really mix and dients.
6 In a small bowl, add some extra sugar. Roll each cookie in the sugar and place on a baking sheet.
7 Bake for approximately 15 minutes or until the cookies start to crack on the top and the bottoms are starting to brown and caramelize.
8 Take off the pan to cool and ENJOY! 9 Ingredient Substitutes: For a more
conventional cookie, feel free to substitute the gluten-free flours (white rice flour, tapioca starch, and arrowroot powder) with 2 cups of wheat flour. In addition, coconut oil and butter can be used interchangeably.
tablespoon-sized balls by n your hands.
45
Ingredients
2 cooked or canned ½ cup tahini ¼ olive oil
1 lemon (squeezed)
21 Rosemary Hummus Making hummus in my family is a way of creating a dish that can be shared and enjoyed by everyone when we go camping in Mt. Tamalpais every spring. It’s a dish that requires minimal ingredients and makes just enough for everyone. We like to experiment with different herbs in it, but rosemary is by far our favorite. Hope you enjoy! —Keilani Waxdeck
Directions 1 Blend garlic cloves,
in your food process
2 Add chickpeas, tahi
until smooth (About
3 Taste!
4 Dip pita chips in it o
5 Preserve hummus in
d chickpeas
21 Stories: A Meaningful Cookbook
4 garlic cloves ½ teaspoon himalayan salt Ÿ of rosemary
)
rosemary, and lemon juice sor.
ini, olive oil, and salt. Blend t 4 minutes)
or add to a sandwich!
n jar :)
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