Table of Content Class Section
Page # 4 - 41
SPRING 2014
42 - 67
SUMMER 2014
Learning Gardens, Community Engagement & Sustainability Portland State University
Dedication The Merry Melting Pot Manual would not be possible if not for all the incredibly diverse people living within our community. We all have our own unique food heritage, and because of this we have one wonderfully amazing cultured society. We would like to dedicate this book to everyone who participated in making this fantastic assorted cookbook, and to all the future generations it will be passed down to.
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Recipes by Andrei Andreyuk
I dedicate these recipes to my father Victor Andreyuk, who worked as a chef cook for some time. In 2012, he died at the age 80. May peace be with him. He cooked French meat salads “oliv’ye” at weddings and “holodets” on Easters. I sure miss him a lot and his great cooking.
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Holodets INGREDIENTS: 2 pigs legs with hooves (clean wash well) Salt Pepper 1 clove minced garlic
DIRECTIONS: 1. Fill 5 liters pot with water and add pig legs. 2. Boil until tender (until meat can be separated from the bone). 3. Pour liquid into bowls, add two pieces of meat to each bowl. 4. Add garlic to each bowl. 5. Place bowls in the refrigerator to be served next day. 6. The next day dish should be of Jello consistency.
OPTIONS:
Rooster or Turkey legs can be substituted for pig legs.
INGREDIENTS: 6 medium potatoes (boiled with skin) 4 pickles 2 packages of bologna or fetter sausage 12 hard-boiled eggs
2 tablespoons of sour cream 3 tablespoons of sour cream 1 can of sweet peas Pepper to taste, no salt
DIRECTIONS: 1. Remove skin from potatoes after boiled. 2. Chop all ingredients into 1/3 inch pieces. 3. Add all ingredients to a large bowl. 4. Mix and serve.
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Recipes by Andre Andreyuk
Sorrel INGREDIENTS: 1 pig bone with meat 1 chopped medium onion 3 chopped potatoes 1 chopped carrots 1 tablespoon of salt 1 fistful of sorrel cut into 3 inch pieces (washed well in lukewarm to hot water) 2 eggs Freah dill Parsley 2 laurel leaves Sour cream Pepper to taste
DIRECTIONS: 1. Fill one 3 liter sauce pan 4/5 of the way with water. 2. Add pig bone, after washed in lukewarm water. 3. Heat on high to bring to a boil. 4. Collect foam from water and discard. 5. Cook until meat is nearly tender. 6. Add chopped potatoes and carrots. 7. When contents are boiling add salt and pepper. 8. Add sorrel to pan. 9. Beat two eggs with whisk and pour slowly into the pan (stirring constantly). 10. Add a pinch of fresh dill, parsley, and 2 laurel leaves. 11. Cook for 2 minutes then serve.
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SERVE:
Serve with one teaspoon of sour cream and whole grain bread.
OPTIONS:
Vegetarians can substitute 1/3 of the butter in place of pig bone.
Recipes by Loann Camden
Vietnam is a stunningly beautiful country. Although I was born in Vietnam, I was raised in the United State. The quality and available ingredients available in the United States is far less than vast amount accessible in Vietnam. Over the years, I got in touch with my Vietnamese heritage by traveling all over my home country. The major cities feature food consumed outside of the home is taken at street-side stalls or small shops that specialize in one dish. One of the most popular item is Vietnamese salad (goi ga), which can be a great side dish. My favorite was the salad made with different vegetables mixed with chicken or duck. The “salads� featuring chicken, seafood, prawn, duck, beef and pork in which the Vietnamese regard this as a national dish. The recipe here is one of my favorite, it is quick and easy to make, fresh and delicious!
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Vietnamese Chicken Salad (Goi ga) INGREDIENTS: 3 oz (90g) skinless white chicken 1 head green cabbage, thinly sliced 1 head red cabbage, thinly sliced 1 small red onion, thinly sliced 1 carrot, thinly shredded 2-3 mint leaves ½ tsp salt 2 tbsp roasted peanuts, roughly chopped 2 tbsp fried Asian shallots 2 red bird’s-eye chillies, thinly sliced (optional)
DIRECTIONS: 1. Prepare vegetables: shred cabbages, carrot, and mint leaves. Slice red onion. 2. Cook chicken in boiling water, with 1 tsp of salt. Drain and slice. 3. In a large bowl, toss all vegetables and cooled chicken slices. 4. Sprinkle with shallots and Nuoc Cham Vinaigrette to pour over salad. 5. Add peanuts leaves, mint leaves, and lime wedge for garnish. (optional)
SERVE:
Serve with fried garlic and garlic oil.
OPTIONS:
For vegetarian out there, you can complete the recipe without chicken. It still has the delicious taste.
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Recipes by Loann Camden
Food Scavenger of Saigon Under the threat of summer, trees Bring forth their fruit, here in a zone So dry no trees grow native. The last Late killing frost was years ago. We’re overdue. Many animals search High and low believing it’s spring Listening to the tongues of sparrows Which seem to sing, bland little birds That never go anywhere all winter, And somehow survive.
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Saigon Meatballs INGREDIENTS: 1 lb (450g) ground pork 2 Tbsp fish sauce 1 Tbsp suger 1 Tbsp chopped garlic 2 tsp baking powder 1 tsp baking soda and white pepper 1 tsp black pepper
DIRECTIONS: 1. Combine pork with all seasonings and refrigerate for 30 minutes. 2. Shape into size of golf balls. 3. In oven preheated to 350ยบ (180ยบC), bake meatballs for 20 minutes.
SERVE:
Serve skewered, if preferred with wrappers, garnish with herbs and green lettuces.
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Recipes by Beverly Coleman
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Turkey and Black Bean Chili INGREDIENTS: 2 lbs of ground turkey 2 cans of black beans 1 can of stewed tomatoes 1 can of diced tomatoes 1/4 cup of ketchup 1 tablespoon of Worestershire sauce
1/2 an onion (chopped) 1 bell pepper (chopped) 2 tablespoon of chili powder 2 teaspoon of salt 1 teaspoon of pepper 1 teaspoon of sugar
DIRECTIONS: 1. In a large sauce pan thoroughly cooked ground turkey with onion and bell pepper over medium heat. Drain well. 2. Season meat with salt, pepper, and chili powder. 3. Add remaining ingredients to meat mixture. Mix well. 4. Reduce heat to low and simmer about one hour.
Fried Cabbage INGREDIENTS: 1 head of cabbage (cored and sliced) 6 slices of bacon (cut into 1/2 inch) 1 onion (sliced) 1/4 teaspoon of cayenne pepper 1/4 teaspoon of sugar 1/8 teaspoon of salt
DIRECTIONS: 1. In a large sauce pan cook bacon over medium heat. Cook until bacon is crisp. 2. Add cabbage and onion. Mix well with juices in pan. 3. Season with sugar, salt, and cayenne pepper. Adjust to taste.
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Recipes by Marissa Dean
No one can cook as good as my grandmother. Every recipe she prepares has one secret ingredient: A grandmother’s love. Every dish she has ever prepared has filled me with her unconditional love, and every time I eat her food, or food that reminds me of her, I am reminded of that undying affection. I dedicate these recipes to her, as she has given so much to me in so many ways. To Hang-Ja Whiteford, you are an amazing woman who has encouraged me to expand my cooking skills, and to try new things. Thank you for giving me a food heritage that I can pass on to our family’s future generations.
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Pan Fried Dubu “Tofu� with pepper sauce INGREDIENTS: One package of firm tofu 2 tablespoons soy sauce 2 tsp red pepper powder 2 tsp honey
1 clove minced garlic 1.5 tsp sesame oil 1 thinly sliced arrots Green onions
DIRECTION:S 1. Pat the tofu dry with a paper towel till most of the moisture is absorbed. 2. Place in the skillet on medium high heat and let cook till golden brown on both sides. 3. In a separate bowl prepare the pepper sauce. 4. Combine all the ingredients above and let sit till tofu has finished. Transfer tofu to plate. 5. Pour pepper sauce into still hot skillet and stir for 30 seconds. 6. Pour sauce evenly over tofu and serve with a side of rice or steamed vegetables.
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Recipes by Marissa Dean
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Korean Beef – Bulgogi INGREDIENTS: 1 pound of thinly sliced top sirloin beef (most Korean stores carry bulgogi beef al ready thinly sliced. If not you can use top sirloin and slice it yourself). Sliced carrots (optional) Sliced Green bell pepper (optional) One small onion
MARINADE INGREDIENTS: 3 tablespoons soy sauce 2 tablespoons Honey (or sugar) 2 tablespoons sake, left over white wine, or red wine 2 cloves or 2 Tablespoons if pre-minced garlic 1 tablespoon sesame Oil Pinch of black pepper One green onion Half of Korean pear puree
DIRECTIONS: 1. Combine all marinade ingredients together. For faster preparation mix all marinade ingredients, including the Korean pear, in the blender. 2. Set aside the marinade and slice the onions thinly along with any other optional vegetables you would like to add. 3. Combine beef, vegetables, and marinade together in large bowl. 4. Mix by hand making sure all the meat is covered in marinade. 5. Let meat set at least 30 minutes before cooking. 6. Traditionally Bulgogi is cooked on a grill; however, you can fry it in a pan on your stove or bake it in the oven. Serve with rice and enjoy!
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Recipes by Marissa Dean
A poem dedicated to Hang-Ja, My grandmother ~ who expressed her love through food
Mom has never been much of a cooker She has always been more of a looker When she is in the kitchen It’s for certain nothing good will happen Thankfully dad has hamburger helper, and Mac and cheese ready Burnt soups, tough meat, over salted, nothing good to eat Smoke alarm always singing It’s ok mom, I don’t mind starving Now Grandma’s house, that’s where it’s at Always good smells wafting Warm savory Kimchee soups, garden grown veggies, and endless mounds of rice Everything she makes fills my happy tummy as well as my heart and soul My mother could learn a thing or two from her mother Because I’m tired of eating boxed meals, and using can openers As soon as I was able to use the stove My siblings and I revolted, and took over control I love to cook, and especially eat For food brings nothing but good memories As time passes my grandmother tires I no longer get to enjoy her food But the best thing she did, was encourage me to learn So bestowed to me are her most delicious Korean recipes And now I cook to bring back old child hood memories
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Recipes by Yolanda Gaffert
INGREDIENTS: Dough: 1 cake yeast 1 tsp of sugar 1/4 cup of lukewarm water 1 pound of margarine 5 cups of all-purpose flour 3 egg yolks 1/2 pint of sour cream 1 tsp of vanilla extract Nut filling: 1 pound of finely ground walnuts 1 cup of sugar ( or to taste) 1/4 cup of melted butter 1 teaspoon of vanilla (or lemon juice) 3 egg whites (beaten stiff) * Mix together first four ingredients. Fold into stiffly beaten egg whites.
DIRECTIONS: 1. Crumble yeast with sugar in lukewarm water. Set aside until bubbly. 2. Cut margarine into flour as you would for pie dough. 3. Add yeast mixture, egg yolks, sour cream and vanilla to flour mixture. Mix well. 4. Divide dough into four parts. Wrap in waxed paper and refrigerate overnight. 5. Roll dough out onto floured surface until 1/8 thick. 6. Spread nut filling onto dough. Roll up like jelly–roll. 7. Place on slightly greased baking sheet. 8. Let rise for 30 minutes. Bake at 350º degree for 30–35 mintues.
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Recipes by Yolanda Gaffert
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Recipes by Claire Feetham
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Recipes by Shephanie Johnson
When I was growing up my mother did not really cook that many hearty means. Most of our meals consisted of eating Top Ramen, macaroni and cheese, pizza and hamburger helper. Our meals were usually made really fast and did not contain many vegetables. There were not very many recipes that actually learned to cook from my mother because she didn’t actually cook a good meal very often. The recipes I did learn were the best meals that I ate as a child.
Country Biscuits and Gravy INGREDIENTS: 1 pound ground sausage 2 tablespoon crisco 1/2 cup flour 5 cups milk 1 tsp pepper for taste 8 buttermilk biscuits
DIRECTIONS: 1. In a large skillet cook sausage, drain and set sausage aside. 2. Return grease to pan and add Crisco. 3. Add flour; stir into paste like texture. 4. Slowly stir on medium heat until gravy starts to boil. 5. Once the gravy has boiled for at least three minutes, turn heat to low while still continuing to stir. 6. Add sausage to gravy and to stir. Add pepper for taste.
SERVE:
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Place biscuits on plate and pour sausage gravy over them.
MEMORIES The memories that I have associated with chili are nothing but warmth. My mother would start the chili before we ran our errands on Saturday. The chili would sit in the stove at a very low temperature. When we would come home my mother would make cornbread muffins and we would eat the chili with nice hot muffins. The chili can also be reused on hotdogs or chips.
Beef Chili INGREDIENTS: 1 pound of fully cooked and drained ground beef ( or meat of choice) 1 can of diced tomatoes 1 can of bushed chili beans 1 package of chili seasoning 1 can of tomato paste ( or tomato sauce) 1/2 cup of diced onion (garnish for taste)
DIRECTIONS: 1. In a large saucepan, combine all of the ingredients. 2. Bring to a boil then reduce heat to simmer.
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Recipes by Sheri Summers
This salad is very popular in the Middle East. It is something my mother made for us all the time. It goes great with grilled meat, chicken, fish or even on its own! If you decide to forgo the meat, you can top it with crumbled feta cheese. Although it’s easy to make, there is a lot of chopping involved.
Fatoush Salad *Serves about 4 people. INGREDIENTS: 2 heads of romaine lettuce, chopped 1 English cucumber or regular, diced 2 large tomatoes, diced 4 green onions, finely chopped About a handful of finely chopped parsley 5 leaves of fresh mint or 1/2 tsp of dried mint 2 small carrots or 1 large carrot 2 lemons, juiced 1/4 cup of extra virgin olive oil Sumac (is a Middle Eastern spice found in most gourmet spice shops or online, if you cannot find it use the zest from one of the lemons before you squeeze the juice) 1/2 tablespoon of salt or to taste 1/2 tablespoon of pepper to taste 2 Pita breads ( cut into small squares and heated in oven at 375Âş until lightled toasted and crunchy)
DIRECTIONS: 1. Add the lettuce, cucumber, tomatoes, green onion, parsley, mint, and carrots to a large bowl. 2. Top with lemon juice, sumac (or lemon zest), oil, salt, and pepper. Mix well. 3. Mix in half of the toasted pita and add the rest to the top of the salad. 4. Slowly stir on medium heat until gravy starts to boil.
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Watermelon and feta cheese is a classic Egyptian combination. It is something we would always have while vacationing with family in Egypt. It is very refreshing and perfect for hot summer months. When making this salad here in the U.S. I use the mini seedless watermelons.
Watermelon & Feta Salad *Serves about 4 people. INGREDIENTS: 1 whole mini seedless watermelon or half of a large one, cut into bite size pieces A small handfull of fresh Italian parsley, roughly chopped About 1/2 cup of crumbled feta cheese 15 pitted Kalamata olives, cut in half lengthwise 2 tablespoon of extra virgin olive oil
DIRECTIONS: 1. On a large plate, arrange the watermelon so that you can start layering the salad. 2. Top with parsley and then top with feta and then the olives. 3. Lightly drizzle the oil over the salad then EAT!
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Recipes from the family of Denissa Withers Salsa, Guacamole y Gallo Pinto –A national dish from Costa Rica.
Salsa Facil (Easy Salsa) *Salsa de Mamacita Marty INGREDIENTS: Half an orange 1 lemon 2 garlic cloves 1/2 medium red onion (finely chopped) 3 medium sized Roma tomatoes (finely chopped) 1 jalapeno pepper (finely chopped) 1 cerrano pepper (finely chopped) Add salt and pepper to taste 1 tablespoon cilantro
DIRECTIONS: 1. Squeeze juice of a half orange and one lemon into a quart-size mixing bowl. 2. Mash up 2 garlic cloves, and add red onion, Roma tomatoes, jalapeno pepper, cerrano pepper. Mix by hand in bowl. (You can blend if you prefer.) 3. Add salt and coarsely chopped cilantro to taste.
Guacamole INGREDIENTS: 2–4 avocados 1 lemon juice Pepper flakes
Salt and pepper cilantro Salsa de Mamcita Marty
DIRECTIONS: 1. Mash avocados and squeeze in lemon juice. 2. Add pepper flakes, salt and pepper. 3. Add chopped cilantro and a little salsa. Serve immediately.
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Gallo Pinto is derived from Africans who settled in the Caribbean and brought tradition of preparing rice with beans with them. An important condiment is “Salsa Lizano” – a favorite Tico flavor and sauce. It is a slightly sweet brown sauce used with all meals. It is available at Latino Markets.
Easy Version for Gallo Pinto
*Serves six.
INGREDIENTS: 1 tablespoon olive oil 1 medium onion, finely chopped 4 cloves garlic, crushed 1 15oz. can black beans 2 tablespoons Worcestershire sauce
Salt and pepper to taste 1 1/2 cups cooked white rice 1/2 cup chopped cilantro Variations: 1/4 cup celery, red pepper, or green pepper
DIRECTIONS: 1. Add olive oil to large sauce pan. Heat to medium high. 2. Add onion and garlic (peppers and celery if you decide to add them) and cooked until translucent. 3. Add beans to pan, season with Worcestershire sauce and cook until blended. 4. Cook rice by adding rice to bean mixture, stirring well. Season with salt and pepper. 5. Add cilantro just before serving. *For traditional version of Gallo Pinto, see page 40.
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Recipes from the family of Denissa Withers
Rice, Costa Rican Style INGREDIENTS: 1/2 cup onion, finely chopped 1/4 cup celery, finely chopped 1/2 carrot, diced 1 crushed garlic clove
2 tablespoons olive oil 2 cups of water Salt and pepper 1 cup rice (long-grain rice)
DIRECTIONS: 1. Saute 1/2 cup onion, celery, carrot, garlic in olive oil until translucent. 2. Add 2 cups water, add salt and pepper, and bring to boil. 3. Add 1 cup rice, stir lightly. Bring to boil then lower heat immediately. 4. DO NOT STIR, turn down heat and simmer for 20 minutes.
Traditional Style Black Beans INGREDIENTS: 1 medium onion, chopped 1/2 head of garlic clove, crushed 2 tablespoons olive oil 1 can whole or chopped tomatoes Worcestershire sauce to taste 1 tsp of honey or sugar
2 cups soaked beans 4–6 cups of water or broth Dried oregano, basil, pepper flakes, cumin, coriander, or other spices to your taste. Salt and pepper to taste
DIRECTIONS: 1. Saute onion and garlic cloves in olive oil. 2. Add one can tomatoes, Worcestershire sauce to taste and saute until translucent. 3. Add the 2 cups soaked beans and water or broth. 4. Add dried oregano, basil, pepper flakes, cumin, coriander, and other spices to your taste. Bring to soft boil, lower heat, and simmer until beans are tender. 5. Watch moisture level and add water as needed. 6. Season with salt and pepper, and honey or sugar..
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Dedication The Summer 2014 Learning Gardens, Community Engagement and Sustainability class dedicates this portion of the cookbook to the community members taking part of and surrounding the LGL. Also, of course, to our wonderful family members who gave us amazing recipes to include. Nothing would be possible without the love and dedication to growing good food, making good food and sharing it all with good people!
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Recipe by Nicole Wanwan
Yellow Curry Chicken Option 1 INGREDIENTS: 1. 1 1/2 tbsp. of thai yellow curry paste (such as Mae Ploy) 2. 1/2 poind of chicken breast, cut into small pieces 3. 1 can of coconut milk (14 ounces) 4. 1/4 of a yellow onion (chopped) 5. 2 small red potatoes (chopped) 6. 1 carrot (chopped) 7. 1/2 of a bell pepper 8. 4 tbsp. sugar 9. 1 tbsp. fish sauce 10. 1/2 cup of water
DIRECTIONS: 1. Put coconut milk, yellow curry paste, and water into a pot and mix until curry paste is disolved 2. Boil carrot and potatoes seperately in another pot until they are tender 3. Add fish sauce and sugar then stir after the curry mixture is boiled 4. Add chicken breast into the curry and wait until chicken is cooked and ready to eat 5. Add onion, bell pepper, carrot, and potatoes and wait until they are tender 6. Remove from heat and serve over rice
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Recipes by Phetsamone Voravongseng
Yellow Curry Chicken Option 2 INGREDIENTS: 1. 2 pounds of chicken breast 2. 1 ½ pound of carrots 3. 1 ½ pound of potato 4. 19 ounces of coconut milk 5. 19 ounces of chicken broth 6. 3 tablespoons of sugar 7. 3 tablespoons of fish sauce 8. 3 tablespoons of yellow curry 9. 2 tablespoons of vegetable oil
DIRECTIONS: 1. Start with cutting the chicken in bite sizes 2. Cut the carrots and potatoes into bite sizes 3 Use a 10 by 6 inch pot 4. Turn the heat on high 5. Put the oil in first then follow by the yellow curry paste 6. Heats up the pot for about half a minute 7. Add the chicken then wait for 5 minutes 8. Add the coconut milk then wait for 5 minutes 9. Add the chicken broth then wait for 5 minutes 10. Add the carrots then wait for 5 minutes 11. Add the rest of the ingredients 12. Wait for the curry to boil and then lower the heat 13. Wait for 10 minutes for vegetables to cook Then taste for perfection. Add whatever it needs, more sugar (sweet) or fish sauce (salt) to your own taste. The curry is usually served with jasmine rice.
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Pad Thai INGREDIENTS: 1. 1 Tablespoon of garlic 2. 4 Tablespoons of sweet soy sauce 3. 1 Tablespoon of fish sauce 4. 1 Chicken bullion 5. 2 Cups of chicken broth 6. 2 tablespoons of peanut butter 7. 1 pound (16 ounces) of rice noodle sticks Another cup of chicken broth Optional: 8. Green Onions 7. Tofu, chicken, pork, or beef
DIRECTIONS: 1. Use a big Stir-fry Pan 2. Have the stove on low 3. Mix the garlic, sweet soy sauce, and fish sauce into pan 4. Add the chicken bullion and 1 cup of chicken broth 5. Turn up the heat between medium and high 6. Add the peanut butter and rice noodle sticks 7. Stir till everything is mixed 8. Add another cup of chicken broth 9. Mix till noodles softy and the liquid disappears Optional: Cook beef, pork, chicken, and tofu separately and add to Pad Thai noodles. Cook green onion or fresh green onion are served on top of the Pad Thai noodles
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Recipe by Angie’s Grandma
Cauliflower & Broccoli Gratin (8 servings) (350 cal. Per serving) (55 mg cholesterol)
INGREDIENTS: 1. 5 cups cauliflower florets (about 2 lbs) 2. 5 cups broccoli florets (about 1¾ lbs) 3. 2 cups whole milk 4. ¼ cup plus 2 tbs. butter, divided 5. 1/3 cup all purpose flour 6. 2 tsp dry mustard 7. ¾ tsp salt 8. ¼ tsp black pepper 9. Dash of cayenne pepper 10. ½ cup panko 11. 2 cups shredded Gruyere, Comte or Manchego cheese, divided
DIRECTIONS: 1. Heat oven to 425. Spray 13 x 9 inch glass pan or ceramic baking dish with cooking spray. 2. Cook cauliflower in large pot of boiling salted water 3 min or until almost tender. With slotted spoon, place in large bowl of ice water to stop cooking. Add broccoli to boiling water, cook 2 min, or until almost tender. Place in ice water. Drain cauliflower and broccoli well, pat dry, place in backing dish. 3. Microwave milk in 4-cup glass measuring 2 to 3 min until steaming hot but not boiling. Melt ¼ cup of butter in large saucepan over medium heat; whisk in flour until smooth. Cook 30 seconds whisking constantly. Remove from heat, gradually whisk in hot milk. 4. Return saucepan to med-high heat; bring to a boil, whisking constantly. Reduce heat to low, simmer 5 min or until thick, whisking occasionally. Remove from heat, whisk in mustard, salt, black pepper and cayenne pepper. 5. Microwave remaining 1 tbs butter in small microwave safe bowl until melted; stir in panko. Sprinkle cauliflower and broccoli with 1 cup of the cheese, top the sauce. Sprinkle with remaining 1 cup cheese; top with panko mixture. (Gratin can be made up to this point 2 days ahead. Cover and refrigerate. Add 5 to 10 min to baking time.) 6. Bake uncovered, 30-40 min or until golden brown and bubbly.
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Recipe by Heather Jenkins
Farro Salad (serve cold or warm) Prep time: 10 min
Cook time: ~30 min
INGREDIENTS: Version 1
Version 2
1. 2 cups farro 2. 1 cup zucchini 3. Handful of green beans 4. 1/2 bell pepper 5. (Pinch) smoked paprika 6. (Dash) of salt 7. (Dash) of pepper 8. Olive oil to taste 9. Bacon (optional) 10. Goat, feta or mozarella cheese (option)
1. 2 cups farro 2. 1 cup zucchini 3. 1 cup eggplant 4. 2-4 mushrooms 5. Handful of arugula 6. A couple sprigs of parsley 7. (Pinch) of cayenne pepper 8. (Dash) Salt 9. (Dash) Pepper 10. Olive oil to taste
DIRECTIONS: 1. Boil farro like pasta, 10-15 minutes or until al dente then strain 2. Cut vegetables into desired size * 3. Let farro cool down for at about 10-15 minutes if eating cold 4. Grill vegetables on BBQ or sautĂŠ in pan 5. Toss farro, veggies, arugula, salt, pepper, smoked paprika or cayenne and olive oil in bowl and top with some fresh parsley * If grilling vegetables wait to cut into pieces until after grilled. This way you can cut them into bite sizes pieces without them falling through the grill!
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From the kitchen of: Chaui Johnson
Ceviche De Camaron The ceviche recipe attached is a dish from the coast of Ecuador. The flavor of ceviche differs from city to city. For example, the ceviche from Manta is has more tomato and has less lime and salt and the ceviche from Bahia (a coastal city just 1 hour north) has more lime and is more acidic. The fish is normally cooked with the acidity of the lime but the recipe has you pre-cook the shrimp. It’s a very common dish and a lot of people eat it after being in the sun all day or just to enjoy a fresh meal. It’s normally eaten with plantain chips or plain like a cold soup.
INGREDIENTS: 1. 1 LB. Large shrimp 2. 2 large tomatoes (diced in small bits) 3. Cilantro to taste 4. 1/2 tsp. pepper or to taste 5. 2 large juicy limes
6. 1 tbsp. vegetable oil 7. 1/2 large onion (see instructions) 8. 1/2 tsp. salt 9. 1/4 tsp. aji or tabasco 10. 1/2 large orange
DIRECTIONS: 1. After de-veining, cleaning and peeling, cook shrimp in a cup of water on medium heat Shrimp is done when it turns red. 2. Let cool in regridgerator in original cooked water 3. Shave the onion very thin with a sharp knife 4. Add 1 tbsp. salt to onion and wash onion under cold running water. The purpose of this is to take the “bite” out of the onion and leave only the flavor. 5. Add the diced tomatoes to the onion, then add salt and pepper, aji or tabasco, juice from whole lime, juice from 1/2 orange and the vegetable oil. Mix thoroughly with hands. 6. Add shrimp and the original water to the mixture. Mix and add cilantro to taste. Cut lime into circles and decorate top of civiche with the lime circles and some cilantro leaves. 7. Serve with tortilla chips. Authentic way is to serve with plantane chips.
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Recipes by Jessica Douma
Buttermilk Cupcakes w/ Fresh Berry Buttercream INGREDIENTS FOR CUPCAKES: 1. 3 cups flour 2. 2 cups sugar 3. ½ tsp. soda 4. Pinch of salt
5. 1 cup butter 6. 1 cup buttermilk 7. 4 eggs 8. 2 tsp. almond extract
DIRECTIONS: 1. Preheat oven to 325. 2. Sift flour, sugar, soda & salt in a bowl then add butter (at room temperature), add buttermilk, and beat well. 3. Add eggs one at a time, beat after each addition. 4. Bake for 17 minutes, 5. Test doneness by poking the center of a cupcake with a toothpick if it comes out clean the cupcakes are done. The top will not be brown.
INGREDIENTS FOR FROSTING: 1. 1/2 cup unsalted butter, at room temperature 2. 12 oz. raspberries, fresh or frozen 3. 1/2 tsp. freshly squeezed lemon juice 4. 1 tsp. pure vanilla extract (Have you tried the wonderful extracts from Penzeys?!)
5. 3-1/2 cups powdered sugar 6. Pinch of kosher salt 7. 1 to 2 tbsp. milk, if needed to thin out the frosting
DIRECTIONS: 1. Cook the berries in a medium saucepan over medium heat, stirring frequently until the berries are broken down into a sauce. 2. Set a fine mesh strainer a bowl (you can use cheese cloth for this if you have it). Pour the berry sauce into the strainer to remove the seeds. 3. Press out all the berry juice with the back of a spatula. You should be able to get at least a half cup of juice from this amount of berries, but I can usually press out almost 3/4 of a cup. 4. Pour the berry juice back in the pot. Simmer until the juice reduces to a 1/4 cup. It will be a very color and concentrated sauce. Set aside to cool completely. 5. With a mixer, cream the butter with a paddle attachment on medium high speed about 2 minutes, until lightened in color and a bit fluffy. 6. Add 2 cups of powdered sugar, the 1/4 cup of cooled berry sauce, lemon juice, vanilla, and salt. Mix until smooth. 7. Add another 1-1/2 cups of powdered sugar and mix until smooth. If you want the frosting less stiff, add some milk, 1 tablespoon at a time. I did not add any milk to mine, and thought it was perfect for piping.
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Asparagus Summer Salad INGREDIENTS: 1. 2 lbs. thick asparagus, cut into 2 inch pieces 2. 2 tbsp. each fresh lemon juice and Dijon mustard 3. 3 tbsp. olive oil 4. ¼ cup each chopped fresh basil, chives, and cilantro 5. 1 cup thinly sliced red onion 6. ¾ cup chopped hazelnuts 7. ½ cup feta cheese crumbled 8. ½ tsp. each salt and fresh ground pepper
DIRECTIONS: 1. Bring a large saucepan of water to a boil and drop asparagus into water and cook until bright green and slightly softened,1 to 2 minutes 2. Drain asparagus and rinse with very cold water until cool to the touch 3. In a large bowl whisk together lemon juice, mustard, oil, and herbs 4. Add asparagus, onion, hazelnuts, feta, salt and pepper. Stir to combine
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Recipes by Deborah Olson
Easy To Make Lemon Cake With Fresh Strawberry Frosting INGREDIENTS: 1. 1 box instant lemon flavored cake mix 2. 1 cup butter softened 3. 3 ½ cups powdered sugar 4. 1 tsp. Vanilla extract 5. ½ cup puree fresh seasonal strawberries
DIRECTIONS: 1. Place 1 1/2 cups worth of the berries in the blender or food processor and puree until smooth. This should only take a minute or two. 2. Place the butter in a large mixing bowl and beat until smooth and creamy, add 1 cup of powdered sugar and beat again. Add 1 more cup of powdered sugar and beat to combine 3. Add 1/2 cup of strawberry puree and beat again until smooth. Add the remaining powdered sugar and vanilla and beat until smooth and fluffy Add more strawberry puree as desired, for a creamier or pourable icing (the softer icing will only work for a sheet cake, it will need to be as described above for a layered cake) or add additional powdered sugar, for a thicker and more pipe-able frosting for decorating. Use the remaining berries to decorate the cake as desired. Store the decorated cake in the refrigerator until ready to serve. Enjoy!
Mom’s Green Stuff If you think you don’t like spinach, give this recipe a try. This was, and still is, one of my kids favorite dishes. They always request it for every holiday.
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- Deborah Olson
INGREDIENTS:
DIRECTIONS:
1. 2 (10oz.) pkgs. frozen chopped spinach, thawed & drained 2. 2 cups cream-style cottage cheese 3. 1/2 cup butter, cut into pieces 4. 1 1/2 cups cheese, cubed (cheddar) 5. 3 eggs, beaten 6. 1/4 cup flour 7. 1 tsp. salt
1. Combine all ingredients in a bowl 2. Pour into a crock-pot greased with butter 3. Cover and cook on low for 4-5 hours
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Recipes Donated by Megan Hubbs Capstone
Creamy Zucchini & Ricotta Spread INGREDIENTS: 1. 1 tsp. extra-virgin olive oil 2. 1 medium zucchini, grated on the large holes of a box grater 3. 1 garlic clove, minced 4. 1/2 tsp. fresh thyme leaves
5. Coarse salt and pepper 6. 1/2 cup ricotta 7. 1 tbsp. lemon zest 8. 2 tsp. lemon juice 9. 1 bag of Pita Chips
DIRECTIONS: 1. In a medium nonstick skillet, heat olive oil over medium-high 2. Add zucchini, garlic, and thyme; season with salt and pepper 3. Cook, stirring occasionally, until zucchini is tender and golden brown in spots (about 5 min) 4. Transfer to a medium bowl and let cool to room temperature 5. Add ricotta, lemon zest, and lemon juice, and stir to combine 6. Season with salt and pepper and serve with pita chips
Zucchini Pancakes INGREDIENTS: 1. 2 medium zucchini (about 3/4 pound) 2. 2 tbsp. grated red onion 3. 2 extra-large eggs, lightly beaten 4. 6-8 tbsp. all-purpose flour
5. 1 tsp. baking powder 6. 1 tsp. kosher salt 7. 1/2 tsp. freshly ground black pepper 8. Unsalted butter and vegetable oil
DIRECTIONS: 1. Preheat oven to 300 degrees F 2. Grate the zucchini into a bowl using the large grating side of a box grater and immediately stir in the onion and eggs 3. Stir in 6 tbsp of the flour, the baking powder, salt and pepper (If the batter gets too thin add the reamining 2 tbsp of flour.) 4. Heat a large saute pan over medium heat and melt 1/2 tbsp. butter and 1/2 tbsp. oil together in pan 5. When the butter is hot, lower the heat to medium-low and drop heaping soup spoons of batter into the pan and cook pancakes about 2 minutes on each side, until browned. 6. Place the pancakes on a sheet pan and keep warm in the oven. 7. Repeat steps 5 and 6 until all the batter is used. Serve Hot.
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Recipes by Sofia Severa
Pesto Pasta (warm or cold) INGREDIENTS: 1. 1 bag of penne, fussili or farfalle pasta 2. 1-2 bundles of fresh basil 3. 1 bundle of fresh mint 4. Cherry tomatoes 5. Pine nuts (optional) 6. Olive oil 7. 1-2 garlic cloves 8. Grated or shaved parmigiano or pecorino 9. Salt and pepper
DIRECTIONS: 1. Bring a large pot of water to a boil and add salt 2. Cook pasta until al dente (about 9-10 min.) 3. Drain pasta immediately and let cool in refrigerator or run pasta under cold water in the sink. Set aside 4. Put 1 bundle of basil and 1 bundle of mint in blender then add olive oil, salt, garlic and pine nuts and blend until desired consistancy 5. Cut cherry tomatoes in halves or quarters 6. Add cooked pasta, pesto sauce and cherry tomatoes into a large bowl and mix together (if necessary add more olive oil to give pasta more moisture) 7. Grate some parmigiano reggiano or pecorino romano over the top and serve
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Easy Watermelon & Mint Salad INGREDIENTS: 1. 1 large fresh watermelon 2. 1 bundle of mint 3. 1 lemon or lime (your choice) 4. Pinch of cayenne pepper (optional) 5. Pinch of salt
DIRECTIONS: 1. Cut watermelon into cubes and put in a large bowl 2. Add juice from lemon or lime into the bowl 3. Tear up the mint leaves and add salt and cayenne 4. Mix all together and enjoy!
Arugula Salad with Goat Cheese INGREDIENTS: 1. 1 bag of arugula 2. Goat cheese (to taste) 3. Dried cranberries 4. Candied almonds or walnuts (subsitute pistachios not candied) 5. Olive oil 6. Pinch or 2 of salt and peper
DIRECTIONS: 1. Wash and dry arugula and place in a large bowl 2. Crumble goat cheese on top of arugula (use as much as you want, but don’t go too overboard) 3. Chop candied almonds or walnuts and add to salad 4. Add dried cranberries salt, pepper, and olive oil and toss * If desired, balsamic vinegar is a great addition to this salad and can be mixed with olive oil before tossed. Just remember to be attentive to how much balsamic you use!
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THE END. Learning Garden, Community Engagment and Sustainability. UNST 421 / Section 554, CRN 65661