Live To Eat by Cecsily Bianchi

Live To Eat

A collection of family recipes across three generations

Authors talian American Asian ispanic

Table of Contents

Authors 4 Italian 14 Main

Sides

Dessert

American 36 Main 39 Sides 47 Dessert 53

Asian 56 Main

Sides 67 Dessert 73

Hispanic 76 Main 79 Sides 87 Dessert 93

Aut

thors

Cooking has always been apart of her life. Growing up in a family that always cooked and where cooking was see as a nessary part of life. At a young age she always helped out in the kitchen but it wasnâ&#x20AC;&#x2122;t until she got married that she really learned how to cook and absorb all the knowlege that her family members had to teach her. Her desire to please people encouraged her to cook and excute great food. However after having 4 kids, she was now needed to cook everyday. She came to the discovery that cooking for a family of six was much more affordable than going out or buying premaid items at the grocery store. She became an expert at feeding large groups. She continued to cook and grow her vast knowlege of food and now cooks for enjoyment and family holidays. With a total of sixteen grandchildren, 4 children, 4 in-laws and her loving husband of 60 years there is no one more excited for her cooking. Her favorite dish from this book is gnocchi and refers to them as a labor of love. She calls them this because they are time-consuming to make but worth making for seeing the enjoyment on the faces of family and friends.

Cooking was a part of growing up. Teresa grew up in a family of 10 in a Aguascalientes, Mexico and was always required to help out in the kitchen. In her twenties her and a couple of her siblings decided to move to Chicago, Illinois. Her siblings opened a small cafe and asked for her help. She waited tables and help out in the kitchen. She eventually met her husband at the cafe. They married and had five lovely children and moved out of the city. Moving to the suburbs was hard because not all of the best food was at her finger tips anymore. In the suburbs Teresa couldnâ&#x20AC;&#x2122;t find as many specialty stores as she could in the city and the ones that were around tended to be more expensive. She decided to create food out of the ingredients that were available to her. In turn she took Amercian and Hispanic basics and created something mouthwatering. By combining the best of both cultures she didnâ&#x20AC;&#x2122;t have any complaints from her kids or grandchildren. Now she cooking tends to be behind the scences by directing family members and showing them how to create her masterpieces.

Adriana is the daughter of Teresa and daughter-inlaw to Emily. Adriana didnâ&#x20AC;&#x2122;t start truly cooking until she got married. She learned a lot from Teresa and Emily but also learned on her own. Trial and error. Because she was willing to experiment she was able to improve on reciepes learned and create new ones. She always cooked for her two children and once she cooked for them they wouldnâ&#x20AC;&#x2122;t settle for anything less than her best. As she continues to take pride in her cooking and produce her best, she becomes the ultimate multi-tasker. She runs her business, is a full time mom and a full time cook . She always puts the needs of others before herself and produces the best homecooked food no matter what her schedule was for the day.

Cecsily is the youngest out of the Authors at Live To Eat but that doesnâ&#x20AC;&#x2122;t mean she should be underestimated. She has learned from each person before her and continues to seek outside knowlege about food on her own. At 20 years old she has learned quite a bit but also has plenty of time to continue to further her knowledge in cooking. Cecsily has been surrounded by good food, at any house she went, all her life so naturally she wanted to be able to cook when she left for college. As it turns out cooking was more affordable than a meal plan and she could create better food than what the meal plan could provide. There were many calls to home her first year of school and there are still occasinal calls to home now but she has gain confidence in her cooking. She will continue to cook and seek the best way to prepare great food.

Ital Tips & Tricks

lian Tips & Tricks

Main

1. Mix 1/4 cup of olive oil, garlic and cayenne. Heat in a sauce pan until garlic is done or heat in the microwave for 1-2 minutes. Do Not Brown Garlic. 2.Mix granulated garlic and broccoli in a pan with rest of olive oil. Cook on low heat until broccoli is tender. 3. Start boiling water, add salt to the water before adding pasta

1lb of Pasta 2 lbs of Fresh Broccoli 3/4 cup of Parmesan Cheese 3/8 cup of olive oil 6 Cloves of Minced Garlic 2 Tbsp granulated garlic 2 Tsp Cayenne Pepper 1 Tsp Salt

4. Once pasta and broccoli are finished cooking mix together. Add olive oil mixture and 1/2 cup of cheese and mix. 5. Serve and use rest of Parmesan for garnish

Tips & Tricks

skcirT & spiT

You can use frozen broccoli, follow the same process but instead of heating it in a pan heat it in the microwave. Just follow the package directions. If you donâ&#x20AC;&#x2122;t like spice subtract the cayenne from this dish.

Broccoli Pasta

Chicken Cutlet

8 chicken cutlets 2 large eggs 30oz of Italian breadcrumbs

1. Place chicken cutlets on a cutting board and place wax paper over. (wax paper is optional, it helps avoid mess) Pound meat with meat tenderizer until paper thin.

2 fresh limes or lemons 1/4 cup of veggie or corn oil

2. In another bowl beat eggs until smooth and set aside. In another bowl place breadcrumbs and set aside. 3. Then place chicken into egg bowl and evenly coat. Then take chicken and place into breadcrumb bowl, coat evenly and make sure breading covers all folds in meat. 7. Set on wax paper and repeat all steps above until all chicken is breaded. In a medium sauce pan, coat pan with oil until about 1/8 of an inch and heat on medium 5. Once oil is hot, add chicken and brown on both sides. (roughly 2mins for each side) Once chicken is evenly browned, place on a plate with paper towels and dab out excess oil. Slice lemons or limes and sprinkle chicken with lime juice and serve

Tips & Tricks This dish goes really well with Spanish rice, see page 91 for recipe If you want to change it up a bit you can also use Mexican thin steaks instead of chicken and you donâ&#x20AC;&#x2122;t have to pound the meat.

Gnocchi Tips & Tricks

1. Bake potatoes in 400F oven until potatoes are soft. Let cool slightly and peel off skin and then mash.

The amount of flour you use really depend on the dough.

2. While potatoes are warm add 1 1/2

If the dough is sticky you add

cups of flour, tsp of salt and 1 beaten

more flour, if there isnâ&#x20AC;&#x2122;t enough

egg. Then mix by hand until ingredients

flour it will fall apart when you

come together

2lbs of russets potatoes 1 egg 1 1/2 cups of flour 2 tbsp of salt

start to boil it 3. Knead dough and add more You can test th gnocchi after

flour if your dough is sticky Cut into 4

test 3, just make a little ball. If it

pieces and cover 3 of them

falls apart, add more flour 4. With the fourth piece roll into a coil like shape about 3/4in thick. Then cut 1 in sized piece from your coil. 5. Roll each gnocco down the tines of a floured four to create ridge shapes 6. Boil gnocchi in a pot with 1 tbsp of salt and once they float to the top remove and mix with a sauce.

Champagne Risotto 3 cups chicken broth 12 asparagus spears, 1-inch

1. In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the

Be patient this recipe can take

chicken stock for 2 mins. Remove the

more time if you use a different

1 shallot, finely chopped

asparagus with a slotted spoon. Set the

type of rice.

3/4 cup white rice

asparagus aside and keep the chicken

3/4 cup Champagne

stock at a low simmer.

2 tbsp butter, divided

1/4 cup grated Parmesan 1/4 tsp salt 1/2 tsp ground black pepper

You can also add prosciutto to the top to add a bit of crunch

2, In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 mins 3, Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 mins more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 mins 4. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 mins. Continue cooking, adding the broth 1/2 cup at a time, stirring constantly and allowing each cup of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 mins total. 5. Remove from the heat. Gently stir

Tips & Tricks

in the asparagus, remaining butter, Parmesan, salt, and pepper

Spaghetti and Clams

1 lb pasta 1/2 cup extra virgin olive oil 2 shallots finely chopped 4 cloves of minced garlic 2 1/2 cleaned manila clams 1/2 cup dry white wine 1/2 cup flat parsley chopped 1/2 tsp of salt

1. Heat oil in a large sauce pan on a medium high heat, when oil is hot add shallots. Cook for about 3 minutes and stir constantly. After 3 minutes add garlic and cook for another 3 minutes. Do not brown. 2. After garlic and shallots are done add clams, 2 tbsp of parsley, salt, and red pepper. Cover and simmer until most of the clams have opened.

1/4 tsp red pepper flakes 2 tbsp of unsalted butter 1 lemon for zesting

3. Once most of the clams have opened whisk in butter, and cover. 4. Start boiling pasta but remember to save some of the pasta water. 5. When almost all clams have opened take off heat and set aside. Drain pasta and keep 1 cup of pasta water. Toss clam mixture and pasta together. Add remaining parsley and toss. Add reserve pasta water and toss. 6. Transfer to a dish and sprinkle lemon zest over the top and serve.

Tips & Tricks Make sure everything is finely chopped especially the parsley, no one likes to get a huge chunk of parsley in their mouth. You can really use any type of pasta, we just prefer spaghetti.

Sides

Croquets

1/2 lb American cheese 2 cups day old steamed white rice 1 package of pepperoni 20oz of Italian breadcrumbs 4 large eggs (use egg whites) 1/4 cup of veggie or corn oil

1. Place 2 cups of steamed rice into a large mixing bowl, and set aside. I 2. Fold cheese into small pieces and create piles of 4. Each piece of cheese should be 1/2in x 1/2in or smaller. Set aside for later. Chop pepperoni in small pieces, the smaller the better. Place breadcrumbs in a bowl and set aside. 3. Mix Rice, egg whites and pepperoni in large mixing bowl Make palm sixe rice ball and start to shape. 5. Once shaped push a hole into the center and place 1 pile of cheese in center. Add rice mixture over the hole and reshape. Use Water if needed. Set aside and repeat process until all rice and cheese are used. 6. Lightly roll rice balls in breadcrumbs and set aside. In a medium sauce pan pour 1/8in of oil around the pan. Put on a medium heat. Place 3-4 rice ball into pan once hot and make sure to leave plenty of room for rice balls to roll. Once brown on one side turn each rice ball with a fork After each side of rice ball is brown, place on a plate with paper towels and dab away excess oil. And serve

Tips & Tricks If your rice was in the fridge, take it out a couple of mins before so they mixture doesnâ&#x20AC;&#x2122;t get too cold for your hands.

Meatballs Tips & Tricks

1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, and parsley

There is never such a thing as

1/2 lbs ground pork 1/2 lbs ground beef 1/2 lbs ground veal

too much water when making

2. Blend bread crumbs into meat

1 cup of flat parsley chopped

meatballs. The more water the

mixture. Slowly add the water 1/2 cup

4 cloves garlic, minced

more tender your meatballs

at a time. The mixture should be very

will be. Without water your

2 eggs

moist but still hold its shape if rolled

meatballs will be rock hard.

into meatballs. (usually about 1 1/4 cups of water). Shape into meatballs.

2 cups Italian breadcrumbs 1 1/2 cups lukewarm water 1 cup olive oil

3. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Red Sauce 2 tablespoons vegetable oil 2 boneless chicken breasts, sliced into strips

1. In a large non-stick skillet, heat oil over medium high heat. Season chicken strips and add to pan. Brown chicken

Add the leftover grease from

and remove to plate.

the meatballs just before you

Salt and pepper to taste

boil your sauce. By adding the

1/2 cup chopped red pepper

2, Add red and green peppers and cook

leftover meat juices, it creates a

3 tbsp light brown sugar

for 1 minute. Stir in pineapple chunks,

nice flavor in your red sauce.

4 tsp cornstarch, mixed with 4 teaspoons water

juice, sugar, vinegar and chicken stock and bring to a simmer.

1/4 cup chicken stock

3, Simmer until sauce begins to reduce.

3 tbsp rice wine vinegar

Stir in cornstarch mixture and bring

1/2 cup chopped green pepper

liquid to a simmer.

1 cup canned pineapple chunks, drained with 1/2 cup reserved juice

Tips & Tricks

4. Stir in chicken strips and cook for 5 minutes. Serve over rice.

Dessert

Knot Cookies

3 cups of flour

1. Mix melted butter and sugar together.

5/8 cup sugar 1 1/2 Tbsp baking powder

2. Mix flour and baking soda in with sugar

1/4 stick of butter (melted)

butter mixture. Then add eggs one at a time.

4 eggs

Mix by hand or with a kitchen aid.

1 1/2 tbsp vanilla 1 cup powder sugar

3. After all eggs are mixed in, add vanilla and

1 cup of boiling water

let rest for a few minutes.

1 tsp of lemon extract 4. Roll dough into pencil like stumps and make bows or knots 5. Bake at 400 for 10-12 minutes. Put cookies on parchment paper for baking. 6. For frosting mix powder sugar, boiling water and lemon extract. 7. Dip cookies and set aside for drying.

Tips & Tricks Tying knots can be hard try and make a circle and then tie knot. Donâ&#x20AC;&#x2122; pull tight, its ok if there is some space left open.

Ame

erican

Main

Meatloaf Tips & Tricks Best served with mashed potatoes see page 49

1. Preheat oven to 350

2 eggs beaten 1/3 cup of BBQ sauce

2. Combine eggs, BBQ and soup mix, mix well

3/4 cup of water 1 pk dry onion soup mix 1 1/2 cup of breadcrumbs

3. Add breadcrumbs and beef mix well

2 lbs of ground beef or meatloaf blend

4. Shape into loaf and place into a shallow pan and back for 1hour and 15mins

Fried Chicken 1 (4 lb) chicken, cut into pieces 1 cup buttermilk

1. Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount

Aluminum foil can be used to keep

of chicken you are cooking dictate the

food moist, cook it evenly, and make

1 teaspoon paprika

amount of flour you use). Season the

clean-up easier

salt and pepper to taste

flour with paprika, salt and pepper to

2 quarts vegetable oil

taste

2 cups all-purpose flour

2. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a tray, and cover waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. 3. Fill a large skillet about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes. Remove cover, raise heat again and continue to fry until crispy. 4. Drain the fried chicken on paper towels.

Tips & Tricks

Tomato Soup

1 medium yellow onion

1. Dice the onion. Melt the butter in a large

6 tablespoons butter

pot. Throw in the onion and cook until

30 oz can diced tomatoes

translucent.

46-oz can tomato juice 3 to 6 tablespoons sugar

2. Add in the diced tomatoes and stir to

3 chicken bouillon cubes

combine. Add the tomato juice.

ground black pepper 1 cup sherry, optional

3. Add 3-6 tbsp of sugar to taste

1 1/2 cups heavy cream

Next, add 1 or 2 tablespoons chicken base to

1/4 cup fresh basil

the pot. I added 3, and it wound up being a

1/4 cup flat-leaf parsley

little too much. 4. Add freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat. 5. Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir. Serve the soup warm

Tips & Tricks Best serves with grilled cheese. Serve right away or keep on a low heat while stirring constantly.

Pot Roast Tips & Tricks Meat should be tender and

1. Coat both sides of meat with

1 medium yellow onion

Lawryâ&#x20AC;&#x2122;s, granulated garlic,

1 chuck roast 2-4 lbs

and Worcestershire

1/4 cup granulated garlic

falling apart when ready.

1/4 Lawryâ&#x20AC;&#x2122;s seasoning salt 2. On a high heat sear meat on both

1/8 cup of Worcestershire

sides. Do not cook all the way through.

3 cups of water

Once complete transfer meat to a

2 cups of chopped carrots

crock-pot

2 cups of chopped celery 4 cups potatoes chopped

3. Fill Crockpot with water until meat

1 canned coke 12oz

is submerged. Cook on high and add coke. Cover and leave alone for 4 hours.

4. Add veggies and cook for another 4 hours.

5. Once veggies are tender, serve pot roast over steamed rice.

Grilled Cheese 8 slices of white bread 1/2 of American Cheese 2 cups of parmasean cheese

1. spread butter on silices of bread, Where you spread butter will be the outside of the grilled cheese.

This is best served with the tomato soup on page 41

3 tbsp of butter

2. Put parmasean over butter and then

1 tomatoe sliced 1in pieces

put 2 slices of cheese and tomatoes in between bread 3. Cook on a medium heat until cheese it melted, flipping once one side is brown.

Tips & Tricks

Sides

Mashed Potatoes

2 1/2 lbs baby gold potatoes

1. Boil potatoes until tender, 15 minutes.

1/2 cup half-and-half 8 oz plain cream cheese

2. When the potatoes are tender, drain them

10 chives or 2 scallions optional

and return them to the hot pot to let them

Salt and pepper

dry out a bit. 3. Mash potatoes with half-and-half or milk using a potato masher. 4. Add in the cream cheese and smash until the cheese melts into the potatoes. 5. Then add chives and scallions and season with salt and pepper, to your taste.

Tips & Tricks Try adding bacon bits to make it like a loaded baked potato

Bleu Asparagus Tips & Tricks

1. In a medium saucepan, bring the vinegar and maple syrup to a low boil over medium-high heat. Reduce

You can really use any crumble

the heat to medium-low and simmer

cheese with this dish.

the vinegar, stirring often, for 2025 minutes, until it has reduced by 2/3. Keep an eye on the vinegar to

1 cup balsamic vinegar 1 Tbsp maple syrup 1 1/2 lbs asparagus, 2 Tbsp r olive oil pinch of fine sea salt 1/2 cup toasted walnuts 1/2 cup blue cheese, crumbled

avoid burning it and reduce heat if necessary. Your should have about 1/3 cup of reduced balsamic vinegar left in the pan. 2. Preheat the grill to medium. Toss the asparagus with the oil and sprinkle with salt. Grill the asparagus (covered) until grill marks appear, about 4 minutes. Flip and continuing cooking until tender brown, about 4 more minutes. Transfer to a platter 3. Sprinkle the warm asparagus with the blue cheese, toasted walnuts and a few tablespoons of balsamic reduction. Season with additional salt and pepper

Apple Sauce 4 Medium to large apples cored, peeled and chopped

3/4 cup of water 1/4 of white sugar 1/2 tsp cinnamon 1/4 tsp nutmeg

1. Put all ingredients into a pot, cover and cook for 20 mins or until apples are soft. Let cool and mash with a fork

Tips & Tricks This dish really goes well with any pork dish.

Dessert

Strawberries & Bananas Tips & Tricks This is a great dessert to serve during the summer.

1. Cut strawberries and bananas into slices

1 box of strawberries 3 Bananas 1 cup of sugar

2. Mix strawberries, bananas and sugar. Serve immediately.

Nila Pudding 2 cup of 2% Milk Jello Chocolate Pudding Mix 1 box of Nila cookies

1. Pour 2 cups of cold milk into a medium bowl. Add Mix. Beat with a wire whisk or electric mixer for 2 minutes. 2. Line a casserole dish with Nila cookies on bottom and then pour Jello mix over the top and refrigerate for 4 hours.

Tips & Tricks Served best with whipped cream.

sian

Main

Wonton Soup Tips & Tricks

1. In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 tsp chopped green onion and ginger. Blend

Uncooked wontons will keep

well, and let stand for 25 to 30 minutes.

in freezer for a good 2 months

1/2 pound boneless pork loin 1 tsp brown sugar 3 cups chicken stock 1 tbsp Chinese rice wine

if well wrapped. They can be

2. Place about one tsp of the filling at

2 oz peeled shrimp chopped

boiled straight from frozen and

the center of each wonton skin. Moisten

cooked 2 minutes longer.

1 tbsp light soy sauce

all 4 edges of wonton wrapper with water, then pull the top corner down

1 tsp minced green onion 24 wonton wrappers

You can fry Wontons! Heat 2 to

to the bottom, folding the wrapper

3 cups of oil in a wok until hot.

over the filling to make a triangle. Press

1 tsp chopped fresh ginger root

Deep-fry wontons in batches

edges firmly to make a seal. Bring left

1/8 cup chopped green onion

until golden, Drain. Serve with

and right corners together above the

dipping sauce or duck sauce,

filling. Overlap the tips of these corners,

also called plum sauce!

moisten with water and press together. Continue until all wrappers are used.

If you are planning to have leftovers take wontons out

3. FOR SOUP: Bring the chicken stock

because leaving them if can

to a rolling boil. Drop wontons in,

thicken the soup

and cook for 5 minutes. Garnish with chopped green onion, and serve.

Hot & Sour Chicken 2 tablespoons vegetable oil 2 boneless chicken breasts, sliced into strips

1. In a large non-stick skillet, heat oil over medium high heat. Season chicken strips and add to pan. Brown chicken

If you want to change this

and remove to plate.

dish up a bit try adding more

Salt and pepper to taste

veggies, like mushrooms, soy

1/2 cup chopped red pepper

2, Add red and green peppers and cook

3 tbsp light brown sugar

for 1 minute. Stir in pineapple chunks,

4 tsp cornstarch, mixed with 4 teaspoons water

Tips & Tricks

beans or even some mini corn!

juice, sugar, vinegar and chicken stock

Another thing to think about

and bring to a simmer.

is using leftover Hot and Sour Chicken to make a veggie

1/4 cup chicken stock

3, Simmer until sauce begins to reduce.

Casserole. Just put rice in baking

3 tbsp rice wine vinegar

Stir in cornstarch mixture and bring

pan, add your veggies and

1/2 cup chopped green pepper

liquid to a simmer.

chicken, pour your chicken broth

1 cup canned pineapple chunks, drained with 1/2 cup reserved juice

and bake! 4. Stir in chicken strips and cook for 5 minutes. Serve over rice.

Adding onions to this dish can really add some nice flavor to this dish. The onion just really adds richness.

Pad See Ew

2 tbsp oil 2 cloves garlic minced 6 oz Chinese broccoli 4 oz boneless and skinless chicken breast, cut into thin pieces 1 tbsp sugar 10 oz fresh flat rice noodles 1 tbsp oyster sauce

1. Cook the wide rice sticks according to directions. Strain and run cold running water until the noodles becomes cool. Set aside to drain. When using fresh flat rice noodles, loosen the noodles with your hand, make sure they are not sticking or clumping together. 2. Mix 2 tbsp sweet soy sauce, 1 tbsp fish sauce, 1 tbsp oyster sauce & 1 tbsp sugar in a bowl. Set aside.

2 tbsp sweet soy sauce 1 tbsp fish sauce

3.Heat the oil in a wok or skillet over high heat. Add the garlic and stir fry until you can smell it. Add the chicken and continue stirring. As soon as the chicken changes color, add the rice noodles, Chinese broccoli, and stir continuously, for 30 seconds. Add the Seasonings and stir continuously until everything is well combined. Add the beaten eggs, and more oil if needed. Cook the egg and then stir to combine well with the noodles.

Tips & Tricks Try changing out the squash for other veggies to change it up.

Vietnamese Meatballs Tips & Tricks

1. In a medium bowl, mix the chicken, 1/3 of fish sauce, onion, garlic, cilantro, Worcestershire, bread crumbs, salt, and

If you feel that the meat looks a little dry just add more water. You can never add too much water.

black pepper. Preheat oven to 400F.

1 lb ground chicken 3 Tbsp fish sauce, 1/2 small onion, minced 1 cup water

2. Remove 1/2 inch of lemon grass

2 garlic cloves, minced

root , and leaf.. Remove tough outer

1 Tbsp lemon grass chopped

layers from stalk. Before cutting, smash the lemon grass with the flat size of a meat mallet, Cut horizontally into small pieces and add to bowl.

2 Tbsp cilantro chopped 1/2 tsp Worcestershire sauce 2 1/2 Tbsp bread crumbs 1/2 tsp salt

3. Chill the chicken in the refrigerator. Cover a baking sheet with parchment paper and spread half of the sugar on a plate and reserve to the side.

black pepper to taste 4 Tbsp sugar 3/4 bunch green onion 1 lbs Pasta

4. Once the oven is preheated, remove

2 limes

the chicken from the refrigerator, make

1 Tbsp white vinegar

1-inch balls, roll in sugar, and place on a baking sheet. Bake for 15 mins

1 Tbsp chili garlic sauce

5. In a medium-sized mixing bowl, whisk together, lime juice, white vinegar, the remaining sugar, fish sauce, chili garlic sauce, scallions, and water. Serve over rice noodles or pasta.

Stir Fry 12 oz rice noodles

1. Bring medium size pan of salted

3 tbsp vegetable oil

water to a boil. Add noodles and cook

½ green bell pepper, sliced

them on medium heat for about 2 mins,

½ red bell pepper, sliced

Drain and stir in 1 tbsp of oil.

2 cups of sliced chicken strips

Tips & Tricks You can actually use leftover chicken for this recipe just add a little chicken stock and add chicken more towards the end of the recipe so you don’t over

1 cup broccoli

2. In a large wok or skillet, heat 2

4 oz shiitake sliced

tablespoons of vegetable oil over high

½ cup chicken broth

heat, add chicken cook for about 3

2 tbsp ketchup

mins. Remove from the skillet and set

reheating add water. About a

1 tbsp shredded ginger

aside

handful and sprinkle evenly over

If you choose not to serve right away or have leftovers when

food and heat in microwave.

2 tbsp soy sauce 1 tsp cornstarch

3. Add bell peppers, broccoli,

Few drizzles of sesame oil

mushrooms, and ginger to skillet and cook for 3 mins

If you have leftover stir fry you can throw that over these noodles and just add some of the sauce from this recipe.

4. In a mixing bowl combine chicken stock, soy sauce, ketchup & cornstarch Mix well

5. Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 mis or until chicken is cooked through. Right before serving drizzle sesame oil.

Sides

Bok Choy Salad Tips & Tricks

1. To make the dressing, in a small bowl or in a jar with a tight-fitting lid, combine brown sugar, olive oil, vinegar,

¼ cup light brown sugar ¼ cup olive oil 2 tbsp red wine vinegar

You may purchase toasted

sesame seeds, and soy sauce. Mix or

sesame seeds or toast them

shake and allow flavors to blend at

2 tbsp toasted sesame seeds

yourself. To toast sesame

room temperature while preparing the

1 tbsp soy sauce

seeds, place in a dry skillet

rest of the salad.

2 tbsp olive oil

over the lowest heat and shake frequently until lightly golden

2. Meanwhile, heat 2 tablespoons olive

brown

oil in a large sauce pan over medium

To make the salad gluten free,

seasoning packet discarded

heat until shimmering. Reduce heat to

¼ cup sliced almonds

low.

1 head of bok choy, sliced

leave out the ramen noodles and sub GF soy sauce.

1 package ramen noodles

5 scallions chopped 3. Add crumbled ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching. 4. In a large bowl, combine bok choy, scallions, ramen and almonds. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature

Cashew Asparagus 2 tbsp olive oil

1. Heat olive oil and sesame oil in a

2 tbsp sesame oil

wok over low to medium heat.

1 tsp minced fresh ginger

Tips & Tricks If you want to change it up a bit try using peanuts or almonds

1 bunch asparagus ends cut

2. Add ginger, and stir-fry until slightly

1 tbsp soy sauce

brown.

instead of cashews. If you want it to be done

1/2 cup chopped cashew 3. Add asparagus, and stir-fry for a few minutes before adding soy sauce and

quick try blanching (boiling) asparagus for a few mins before adding it to the wok.

cashews. To add more spice add 1-2 4. Cook until asparagus is tender but still crisp and bright green, stirring frequently

cloves of garlic to the stir-fry mix.

1. Separate the pods from the stalks. Place bean pods in a large bowl. Sprinkle 1tbps generously with salt, rub, and let stand 15 minutes. Bring a large pot of salted water (1tbsp of salt) to a boil, add the beans and boil over high heat for 5 to 6 minutes.

1/2 pound young green soybeans 2 tablespoons salt

2. When ready, drain beans and serve hot or at room temperature.

Tips & Tricks

skcirT & spiT

Donâ&#x20AC;&#x2122;t cover the pot or the soy beans lose their original color. You can use frozen soy beans but wait until soybeans are thawed before rubbing with salt. HOW TO EAT: Squeeze the pods with your fingers to press the beans into your mouth and discard the pods, Donâ&#x20AC;&#x2122;t eat pods.

Tips & Tricks

Edamame

Dessert

Tips & Tricks

Mochi

1 cup Mochiko (sweet rice flour or Mochi flour)

1. Mix Mochiko and water in a glass bowl and mix well. Add some more water if itâ&#x20AC;&#x2122;s too dry, 1 Tbsp at a time.

3/4 cup water 2 cups sugar cornstarch Anko (sweet red bean paste) optional Green Tea Ice Cream optional

2. Steam the Mochiko dough (leaving the dough in the bowl) in a steamer for 20 minutes. 3. Transfer the steamed Mochi into a pot and cook at medium to medium low heat with 1/3 of the sugar (2/3 cup). When the sugar is completely dissolved, add another 1/3 of the sugar and mix well. Add the last part of the sugar and cook some more until the sugar is dissolved. Take the time to melt the sugar, but be careful not to burn it. 4. Take the hot Mochi out from the pot onto a sheet pan liberally dusted with cornstarch. Shape 5. If using Anko or Ice Cream make a ball of anko or ice cream and wrap Mochi around the ball. If you chose an ice cream center, freeze once complete

Tips & Tricks You can fill your mochi with any ice cream or even fresh fruit, Green Tea is just an example. You can also eat it plain or use it as an ice cream topping.

You donâ&#x20AC;&#x2122;t need a steamer use a microwave Cook for 2 minutes in the microwave on med, stir with a silicone spatula, and repeat once or twice, until the mixture is thick

Hisp

panic

Main

Tacos Tips & Tricks

1. In a large bowl, combine beef, cilantro, onion, garlic and Lawryâ&#x20AC;&#x2122;s. Mix well.

Tacos are eaten several different

1 lb ground beef 1 bunch of cilantro chopped 1 medium yellow onion diced

ways, the most common in

2. Put mix into a pan over a medium

1/4 cup of granulated garlic

the US is to serve them with

head and continuously break apart

1/4 cup of Lawryâ&#x20AC;&#x2122;s seasoning

tomatoes, lettuce, sour cream,

meat into small pieces. Drain excess

salsa and cheese. In Mexico they

Corn or Flour Tortillas

meat juice as you continue to cook.

are most commonly served with fresh cilantro and onions This dish is best served with Spanish rice or patatas

3. Heat up tortillas put a spoon full

For Toppings 1/2 cup of diced tomatoes

of meat on to tortilla add toppings to

1/2 cup of chopped lettuce

taste and serve.

Sour cream Shredded cheese Green Salsa to taste

F lautas 1 already cooked rotisserie chicken breast shredded 1 pack of corn tortillas

1. Heat tortillas in microwave for 1-2

Tips & Tricks

minutes or until soft If you want to change this 2. Put chicken in the center and roll

dish up a bit try adding more

Oil for frying

tortilla into a cylinder around chicken

veggies, like mushrooms, soy

Toothpicks

and secure with a toothpick.

beans or even some mini corn!

3. Heat oil in a pan or in a mini fryer. Fry

Another thing to think about

until tortilla is crispy.

is using leftover Hot and Sour

For Toppings 1/2 cup of diced tomatoes 1/2 cup of chopped lettuce Green Salsa to taste

Chicken to make a veggie 4. Serve with toppings.

Casserole. Just put rice in baking pan, add your veggies and chicken, pour your chicken broth and bake! Adding onions to this dish can really add some nice flavor to this dish. The onion just really adds richness.

Tips & Tricks

Pork con salsa

1 1/2lbs thin pork loin chops 3 yellow squash granulated garlic Green salsa p90

1. Season both sides of meat with garlic and salt. Let marinate for 5 mins 2. Brown on a pan with 1 tsp of oil or brown on the grill 3. After browning put meat in a high sauce pan add salsa and 1/2 cup of water 4. Quart squash and dice to about 1/2in thick. Set aside for later 5. Bring to a boil and then cover pot and bring down to a simmer 6. Add squash or other veggies after 40 mins and cook for 20 mins 7. Remove from heat and serve over white rice or with tortillas

Tips & Tricks Tips & Tricks Tips and Tricks Try changing out the squash for other veggies to change it up.

Enchiladas Tips Tips & & Tricks Tricks You can make Enchiladas with green or red salsa. The Green salsa recipe in this book (p90) can create red salsa by substituting out the tomatillos with tomatoes. You can also mix green and red to change it up. This dish is best served with Spanish rice or patatas

1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat. Sprinkle chicken with cumin and granulated

3 tablespoons vegetable oil 1 1/2 chicken breast Salt and pepper

garlic before turning. Remove chicken

2 teaspoons cumin powder

to a platter, let to cool

2 teaspoons garlic powder 1 red onion, chopped

2. Saute onion and garlic in chicken drippings. Add corn and chiles. Stir well. Add canned tomatoes, saute 1 minute.

4 cloves garlic, minced 1 cup frozen corn, thawed 5 canned whole green chiles,

3. Pull chicken breasts apart by hand

seeded and coarsely chopped

into shredded strips. Add chicken to

4 canned chipotle chiles,

saute pan, combine with vegetables. Dust the mixture with flour to help set.

seeded and minced 1 (28-ounce) can stewed

4. Microwave tortillas for 30 seconds.

tomatoes

Coat the bottom of 2 pans with a ladle

1/2 teaspoon all-purpose

of salsa. Using a bowl, dip each tortilla

flour

in enchilada sauce to lightly coat. 5.Spoon 1/4 cup chicken mixture in

16 corn tortillas 1 1/2 cups salsa

each tortilla. Fold over filling, place 8

1 cup shredded Cheddar and

enchiladas in each pan with seam side

Jack cheeses

down. Top with remaining salsa and cheese. Bake in a preheated 350F oven until cheese melts.

Fideo 1 whole chicken 10 cloves garlic 1 1/2 small onion

In a large pot fill 3/4 with water.

Quarter 1 onion, 8 cloves of garlic and chicken. Combine ingredients and salt

In Spain, pasta talks Spanish and

and bring to boil

the word is fideos. Fideos are thin,

can tomatoe sauce 16oz

round noodles, the sort you might

salt to taste

2. Boil until meat falls part in pot about

put in chicken-noodle soup. They

10oz fideo

30 mins. Then remove from heat and

are most like angel hair pasta and

break apart chicken in pot. Set aside.

you can use angel hair pasta in this

3 tsp of oil for frying water

recipe if you canâ&#x20AC;&#x2122;t find the traditional

3. Separate pasta to be able to cook evenly. In medium saucepan heat oil to a medium high heat and fry fideo until golden brown. Put after frying put fideo on paper towels to remove excess oil. 4. In the same pan cook rest of garlic, onion, and tomato sauce on a medium low heat. Stir to make sure sauce is not sticking or burning. Bring to a boil and then remove from heat. 5. Combine everything to the soup pot and bring it to a boil. Once pasta is tender remove from heat & serve

Tips & Tricks

Fideo.

Sides

Green Salsa Tips & Tricks

1. In a large pot boil tomatillos and jalapeños. Remove stems of peppers before boiling. Save water after boiling.

When choosing peppers you can tell how much heat they

2. Once peppers and tomatillos are

have based on how they look. If

cooked. Put 1/2 of tomatillos garlic and

the pepper has stretch marks or

1 jalapeño in blender and blend into a

lots of lining throughout it’s skin

liquid sauce.

12 tomatillos peeled 6 cloves of garlic 3 jalapeños

it is a stronger pepper. If you like spicy the perfect smooth

3. Add remainder ingredients

peppers should not be the ones

and blend. Once sauce has even

that you choose

consistency, taste. If too hot add some of the water from boiling process and

This recipe can also be used to

mix.

make red salsa just use tomatoes instead of tomatillos.

Patatas 2 lbs of Idaho potatoes Oil for frying 1/8 cup of granulated garlic

1. Wash and peel potatoes and place into

Tips & Tricks

a large pot. Fill with water until potatoes are covered in water.

Sour cream and salsa are optional but that doesn’t mean you can’t

water

2. Boil potatoes until they are halfway

change the topping up. You can

Sour cream (optional)

cooked. They need to be soft but hard

also serve it as loaded potatoes,

Salsa (optional)

enough to dice without falling apart.

by adding sour cream, cheese, green onion and bacon.

3. Slice potatoes about 1 in diameter. Mix potatoes with garlic and put into a

It takes a while to brown so don’t

large pan.

turn too often otherwise your potatoes with fall apart.

4. Fill pan with oil until is about 1/8 in deep. Put on a medium high heat. Turn potatoes as they start to brown. Once most potatoes are brown. Drain oil with paper towels and serve with sour cream and salsa.

Spanish Rice Tips & Tricks

1/4 cup corn or veggie oil 1 onion, silced in half 3 garlic cloves 2 cups of medium-grain white rice 3 cups chicken stock 8oz of tomato sauce

1. Heat olive oil in large skillet on medium/ high heat. Add the rice and stir it so that the rice is lightly coated with the oil. Cook on medium high heat, stirring often, until much of the rice has browned. 2. Add the onion and cook, stirring frequently another 3 minutes, until the onion begin to soften. Add the garlic and cook 3. Add tomato sauce, corn and chicken stock to the pan 4. Simmer on lowuntil all liquid is absorbed. 5. Let stand for 10mins and serve

Tips & Tricks When adding tomato sauce bring down heat and then add. Otherwise sauce and oil will jump. sauce is added you can bring the heat back up TipsAfter & the Tricks

Dessert

Bunuelos Tips & Tricks

1. Heat oil to a medium high heat and fry tortillas until lightly brown. Place on a paper towel after frying to drain

Most people make their own

excess oil.

dough and you can. If you want

12 flour tortillas 2 cups of sugar 3 tbsp of cinnamon oil for frying

it to be thicker you should

2. Once frying is complete mix sugar

consider making your own

and cinnamon in a shallow bowl and

dough but if you like it light a

coat tortillas with mixture . And serve

crispy this is the way to go.

Flan 1 cup white sugar 3 eggs 14oz sweet condensed milk

1. Preheat oven to 350 degrees F (175 degrees C).

Aluminum foil can be used to keep

2. In a medium saucepan over medium-

food moist, cook it evenly, and make

12oz evaporated milk

low heat, melt sugar until liquefied

clean-up easier..

1 tbsp vanilla extract

and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. 3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil. 4. Bake in preheated oven 60 minutes. Let cool completely.

Tips & Tricks

ÂŠLive To Eat