THIS
Ain’t Your
TYPICAL cookbook A COLLECTION OF FAVORITE RECIPES by Student s in Typography I I I Winter Quarter 2014 . Instructor Charmaine Martinez . Department of Art and Design California Polytechnic State University . San Luis Obispo, California
THIS
Ain’t Your
TYPICAL cookbook
A COLLECTION OF FAVORITE RECIPES by Student s in Typography I I I
Winter Quarter 2014 . Instructor Charmaine Martinez . Department of Art and Design California Polytechnic State University . San Luis Obispo, California
TABLE of CONTENTS Drinks . . . . . . . . . . . . . . . . . . . . . . . PG 1 Blackberry Meyer Lemon Gin and Tonics . . . PG 2 BlackFlower Fizz . . . PG 3 Cucumber Sangria . . . PG 4 Moscow Mule . . . PG 5 Pimm’s No. 1 Traditional Cocktail . . . PG 6 Savory . . . . . . . . . . . . . . . . . . . . . . . . PG 7 Ahi Tuna Tartare on Sesame Wonton Chips . . . PG 8 BABI Kecap: Pork with Sweet Soy Sauce . . . PG 9 California Roll . . . PG 10 Cajun Shrimp Alfredo . . . PG 11 Hamachi Poke with Pineapple Poi & Taro Chips . . . PG 12 Joong: Chinese Tamale . . . PG 13 Kalbi: Short Ribs Korean Barbeque . . . PG 15 Mexican two bean chicken chili . . . PG 16 Mixed Grill Kebabs with Guava BBQ Sauce . . . PG 17 Moroccan Chickpea Soup . . . PG 18 Mushroom Risotto . . . PG 19 Now That’s a Taco Salad . . . PG 20 Oriental Cold Noodle Salad . . . PG 21 Shephard’s Pie . . . PG 22 Shephard’s Pie with an Accent . . . PG 23 Spam Musubi . . . PG 24 Taco Soup! . . . PG 25 Tostada Crisp . . . PG 26
Snacks . . . . . . . . . . . . . . . . . . . . . PG 27 Avocado Mango Shrimp Stacks . . . PG 28 Bertolucci’s Gourmet Grilled Cheese . . . PG 29 Caprese Stack . . . PG 30 Greek Grilled Avocados Recipe . . . PG 31 Oat Nut Bars with Sweet Lemon Coconut Icing . . . PG 32 Really Good Guac . . . PG 33 Sweets . . . . . . . . . . . . . . . . . . . . . . PG 34 Almond Paste Cookies . . . PG 36 Black Russian Cake . . . PG 37 Browned Butter Spoon Cookies . . . PG 38 Buckeye Brownie Cookies with Easy Fudge Frosting . PG 39 Chocolate-Banana Bonbons with Toasted Almonds . PG 40 Chocolate Chip Pumpkin Bread . . . PG 41 Fear of a Black Planet Cake . . . PG 42 Grandma’s Swedish Pancakes . . . PG 43 Halo-Halo . . . PG 44 Italian Sesame Seed Cookies . . . PG 45 Mor Mor’s Pineapple Upside Down Cake . . . PG 46 Nana’s Banana Bread . . . PG 47 Nana’s Coconut Cream Pie . . . PG 48 Worlds Best Chocolate Chip Cookies!!! . . . PG 49
Drinks
Blackberry Meyer Lemon Gin and Tonics
under 20 minutes 4 drinks
WHAT YOU WILL NEED
HOW TO MAKE IT Set out four high ball glasses. Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tablespoon simple syrup in each glass and muddle together. Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve.
12 blackberries 20 fresh mint leaves 2 Meyer lemons (can substitute regular lemons) 1/4 cup simple syrup 12 ounces good quality gin tonic water ice
credit to spoonforkbacon.com . recipe & illustratoin by Kelsey Lancaster
THIS AIN’T YOUR TYPICAL COOKBOOK PG 2
BlackFlower Fizz under 30 minutes 1 martini
WHAT YOU WILL NEED
2 ounces Absolut Citron Vodka 3/4 ounces St. Germaine Elderflower Liqueur 1 and 1/2 ounces Perrier Jouet Brut Champagne 1 slice of peach 2 blackberries 2 mint leaves 2 ounces pomegranate Juice splash of Sprite
2 ice cubes Dry Ice (optional for effect)
Awaard Winning
HOW TO MAKE IT In a pint glass muddle one slice of a fresh peach, fresh blackberries, fresh mint leaves and ice cubes Fill the glass with ice and add the Absolut Citron Vodka, St. Germaine Elderflower Liqueur, pomegranate Juice and Sprite (can substitute club soda). Shake and strain into large chilled martini glass, then float the Perrier Jouet Brut Champagne.
Garnish Cut peach skin into flower shape and freeze. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as flower center). Place entire “flower” garnish back into the freezer. When ready to serve, prepare drinks, push the drink pick down (as a stem) and float the frozen “flower” garnish on top, and finish with a small piece of dry ice for dramatic smoking and fizzing effects, as well as colder drinks.
2011 VODK A MARTINI SHAKEDOWN
credit to Jared Moore & Jack Britton . recipe & illustration by Jared Moore
1st Place Judges Choice Award Winner 1st Place Peoples Choice Award Winner THIS AIN’T YOUR TYPICAL COOKBOOK PG 3
Cucumber Sangria under 20 minutes/ let sit for 2 hours 6 drinks
HOW TO MAKE IT Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices. In a large pitcher combine melon, cucumber, lime slices, and the 12 mint leaves.
WHAT YOU WILL NEED
1 small honeydew melon 12 lime, thinly sliced 1/4 fresh mint leaves 1/4 cup lime juice 1 cup honey 1 750 milliliter bottle Sauvignon blanc or other semi-dry white wine, chilled
1 liter bottle carbonated water, chilled Fresh mint sprigs and/or leaves (optional)
credit to Test Kitchen . recipe & illustration by Viridiana Osio
In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours.
To Serve Stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.
Tip If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2 smaller pitchers or covered containers.
THIS AIN’T YOUR TYPICAL COOKBOOK PG 4
Moscow Mule under 10 minutes 1 drink
WHAT YOU WILL NEED 1/4 cup lime juice 1/4 cup vodka 1/2 cup ginger beer ice
credit to Anonamous . recipe & illustration by Emma Dowling
HOW TO MAKE IT Poor the vodka of your choice into a glass. Slowly add in the ginger beer so you don’t lose the carbonation. Lastly, squeeze in the lime juice and gently stir.
A BIT OF HISTORY
The story of the Moscow Mule begins in 1939 when a nearly broke Russian ex-pat, Rudolph Kunett, sold the Smirnoff brand to John Martin, head of G.F. Heublein & Bros. Eventually John Martin used the Moscow Mule to help promote vodka to bars across the US and this helped fuel the mainstream acceptance of vodka as the preferred white spirit, replacing gin.
Between 1947 and 1950, thanks to their invention, Smirnoff vodka case columns more than tripled and nearly doubled in 1951. The Moscow Mule took heat for the Russian association. Assuming that Smirnoff was a Russian import, unionized bartenders in New York announced a Moscow Mule boycott, refusing to “shove slave labor liquor across the wood in any American saloon.”
Martin set off to market the Moscow Mule in the bars around the country. He bought one of the first Polaroid cameras and asked barmen to pose with a Moscow Mule copper mug and a bottle of Smirnoff vodka. Then he would leave one copy of the photo at the bar and take a second copy to the bar next door to show them that their competitors were selling their concoction.
Smirnoff rushed to testify that its vodka was not, and never had been a member of the Communist Party. In support, Walter Winchell wrote in 1951, “The Moscow Mule is US made, so don’t be political when you’re thirsty. Three are enough, however, to make you wanna fight pro-Communists.” —anonamous
THIS AIN’T YOUR TYPICAL COOKBOOK PG 5
Pimm’s No. 1 Traditional Cocktail under 30 minutes
HOW TO MAKE IT Fill a large jug or tall glass with ice cubes.
1 cocktail
WHAT YOU WILL NEED 1 cup Pimm’s liquor 2 cups lemonade 1 slice lemon 1 slice orange 1 slice apple 1 slice cucumber 1 sprig fresh mint 2 strawberries
credit to recipewise.com . recipe & illustration by Allison Gentes
Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass. Pour two parts lemonade to one part Pimm’s over the top of fruit. Mix and serve.
THIS AIN’T YOUR TYPICAL COOKBOOK PG 6
Savory
Ahi Tuna Tartare on Sesame Wonton Chips under 30 minutes 24
WHAT YOU WILL NEED Sesame Wonton Crisps
12 wonton wrappers (can substitute egg roll wrappers)
2 tablespoons olive oil (will probably need more) 3 tablespoons sesame seeds
Tuna Tartare 6 ounces sushi-grade tuna, cut into 1/4-inch dice 2 tablespoons green onions, green parts only, finely chopped
2 tablespoons sesame seeds, toasted 2 tablespoons soy sauce 1 teaspoon sesame oil 1 teaspoon peeled and grated fresh ginger 1 clove garlic, minced 3/4 teaspoon orange zest 2 tablespoons fresh cilantro, finely chopped 1/2 teaspoon kosher salt 1 avocado, cut into 1/4-inch dice 2 teaspoons lime juice
HOW TO MAKE IT Sesame Wonton Crisps Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack.
Tuna Tartar Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well. Assembly: Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.
Cilantro sprigs, for garnish credit to w w w.cdkitchen.com . recipe & illustration by Jenna Verbryke
THIS AIN’T YOUR TYPICAL COOKBOOK PG 8
Babi Kecap: Pork with Sweet Soy Sauce 1.5 hours 6-8
HOW TO MAKE IT In a food processor grind the spices (2 shallot, 1 inch ginger, 2 cloves garlic) Cut the pork into about 2 inch cubes. Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices
WHAT YOU WILL NEED
2 pounds Pork Butt or Shoulder or Spare ribs 1 teaspoons of salt 1/2 teaspoons white pepper 1 teaspoon Chinese Five Spices 2 tablespoons rice wine 2 tablespoons soy sauce 2 Star Anise 2 tablespoons Sweet Soy Sauce (Kecap Manis) 3 tablespoons of oil 2 shallots 1 inch ginger 2 cloves garlic
credit to Mrs. Lusiana Hertanu . recipe & illustration by Kelby Hertanu
Let the pork mixture sit in the rice wine and soy sauce for at least 10 minutes. Put oil in a pot and stir fry the spices on medium heat for about 3 minutes. Add the pork mixture and star anise into the pot, then stir occasionally and cook until it changes to a deep brown color. Add 1 cup of water and Sweet Soy Sauce (Kecap Manis) to the pot. Cook until done (about 45 minutes – 1 hour, depending on desired tenderness) and oil comes out. Serve with rice and vegetables for a balanced meal.
THIS AIN’T YOUR TYPICAL COOKBOOK PG 9
California Roll under 40 minutes 1 roll
WHAT YOU WILL NEED
2 tablespoons rice vinegar 1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces 4 sheets nori (seaweed) 1/2 batch sushi rice, recipe follows 1/3 cup sesame seeds, toasted 1 small cucumber, peeled and cut into matchstick-size pieces
1 small carrot cut into matchstick-size pieces 4 imitation crabsticks, torn into pieces Wasabi and Soy Sauce for serving
HOW TO MAKE IT Prepare sushi rice first. When the rice is done from the cooker, place the rice into the mixing bowl and combine it with rice vinegar. Allow the rice mixture to cool to room temperature before making the roll. Cover a sushi roll rolling mat with plastic wrap. Cut nori (seaweed) sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, carrot, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Cut the roll.
credit to foodnetwork.com . recipe & illustration submitted by Hyung-Min Park
THIS AIN’T YOUR TYPICAL COOKBOOK PG 10
Cajun Shrimp Alfredo under 40 minutes 6
WHAT YOU WILL NEED
1 pound shrimp, peeled and deveined 2 tablespoons creole seasoning 1 and 1/2 tablespoons olive oil 1 and 1/2 tablespoons butter 8 ounces sliced mushrooms 2 teaspoons garlic powder 1 cup tomato, diced, fresh or canned 1 cup heavy cream 1 cup parmesan cheese, grated 1 egg yolk 1 cup onion, diced, divided 8 ounces linguine 1 tablespoon tony’s creole seasoning
credit to food.com . recipe & illustration submitted by Nicole Bergmann
HOW TO MAKE IT Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked. Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside. Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente. While pasta is cooking, heat olive oil and butter in a skillet. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink. When the shrimp has cooked add the cream and the other addition of creole seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low. Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling. When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.
THIS AIN’T YOUR TYPICAL COOKBOOK PG 11
Hamachi Poke with Pineapple Poi & Taro Chips 50 minutes/ 1 hour marinating 6
WHAT YOU WILL NEED Hamachi Poke
2 tablespoons extra-virgin olive oil 2 tablespoons sake 2 tablespoons mirin 3 tablespoons fresh lemon juice 1 teaspoon grated fresh ginger 1 tablespoon finely chopped Maui onion Sea Salt Freshly ground black pepper
1 pound sashimi-grade hamachi (cut into ½ inch cubes)
1/4 cup chopped sea beans
Pineapple Poi
2 teaspoons xanthan gum 4 cups fresh pineapple chunks
Taro Chips
1 small taro root Vegetable oil for frying
HOW TO MAKE IT In a medium nonreactive bowl, combine the oil, sake, mirin, lemon juice, ginger, and onion. Whisk together. Season with salt and pepper to taste (keep in mind the sea beans will also be salty). Add the hamachi and sea beans. Gently toss with a rubber spatula to completely coat the fish and sea beans with the marinade. Cover and refrigerate for at least 1 hour for the flavors to combine while you make the pineapple poi and taro chips. Place ¼ cup water in a blender, followed by the xanthan gum. Add the pineapple chunks and blend on high speed until the pineapple is pureed and the mixture is smooth with a sticky consistency. Transfer to a container, cover, and refrigerate until ready to use. Peel the taro root and slice very thinly with a sharp knife or mandoline. Place the slices in large bowl of cold water to keep them from discoloring. In a large heavy pot, heat about 3 inches of oil to 350⁰F. Drain the taro slices and pat dry completely. Add the slices to the hot oil in batches, being careful not to overcrowd the pot. Fry until crisp and lightly golden, about 2 minutes. Remove with a slotted spoon and transfer to paper towels to paper towels to drain. Sprinkle with salt. Cool completely before serving. Place large spoonfuls of the pineapple poi on serving dishes. Using a slotted spoon, ladle the hamachi poke over the pineapple and sprinkle with sea salt. Place a couple of taro chips alongside.
Salt
credit to foodnetwork.com . recipe & illustration submitted by James Butler
THIS AIN’T YOUR TYPICAL COOKBOOK PG 12
Joong: Chinese Tamale under 30 minutes 10
WHAT YOU WILL NEED
1 (12 oz.) package dried bamboo leaves 1/2 pound pork belly 2 and 1/2 pounds glutinous rice (loh mai) 2 teaspoons vegetable or canola oil 4 teaspoons kosher salt 1 (14-ounce) package dried split hulled mung bean 8 raw salted duck egg yolks 3 links (6 oz. total) of Chinese sausage (lap cheong) 1/4 cup dried baby shrimp (1 oz. total) (ha mai) 4 dried scallops (1 oz. total) (ghown bhoy)
HOW TO MAKE IT Soak the bamboo leaves overnight to remove any impurities that can spoil the joong, the glutinous rice overnight, the mung beans overnight in water (make sure there is plenty of water as they will expand), and the dried scallops overnight
Bamboo leaves Place at least half of the package of joong leaves in a large container and cover completely with cool water. Soak leaves for twenty-four hours, changing water twice. Place joong leaves in large stockpot or Dutch oven. Cover with water and place on stove over high heat. Bring to a boil, reduce heat to medium and cook for 30 minutes. Drain leaves and rinse with cold water. Using a vegetable brush, take one leaf and scrub each side and rinse again under running water. Trim off stem using kitchen shears and discard. Repeat until all the leaves are scrubbed, rinsed and trimmed. Put leaves in colander and set aside.
Lap cheong Rinse lap cheong under cold running water and drain. Cut each lap cheong in half crosswise. Split each half lengthwise twice into quarters (you should get 8 pieces out of each lap cheong). Set aside.
Pork belly Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into 1/2-inch wide strips lengthwise. Cut each strip into 1-inch pieces. Set aside. For the salted duck egg yolks: If using cooked salted duck egg yolks: Cut each yolk in half and set aside. Continue to next page . . .
credit to Chan family . recipe & illustration by Darren Chan
THIS AIN’T YOUR TYPICAL COOKBOOK PG 13
Joong continued... Dried shrimp and dried scallops Place shrimp and scallops in separate small bowls. Wash three times in cold water drain. Cover completely with water and let soak for fifteen minutes. drain and set aside. Shred scallops into strips and set aside.
Rice Place rice in fine meshed strainer. Rinse under cold running water until water runs clear. Transfer to large bowl and cover completely with cold water. Allow to soak 15 minutes. Drain well and transfer to large bowl.
Mung bean Place beans in fine meshed strainer. Rinse under cold running water until water runs clear. Add vegetable oil and salt and mix well. Add mung beans to rice and toss to combine.
To Assemble Take two whole joong leaves of approximately the same size. Make sure there are no tears or rips in leaves. Leaves should curve in same direction. Take one joong leaf in each hand holding it horizontally in front of you while making sure the ends match each other. Overlap edge of one leaf onto center spine of other leaf. Hold overlapping leaves together with your thumb in the center of the leaves and fold in half. Fold bottom half inch of leaf upwards and tuck under thumb to create pocket inside leaves for joong. Hold the folded leaves in one hand and then use the other hand to open the leaves to make the pocket inside.
Holding leaves firmly, place 3 tablespoons rice mixture in pocket. Add once piece cured pork belly, half an egg yolk, three shrimp, three strands scallops and one piece lap cheong to center of rice. Cover filling with another 3 tablespoons rice. Add third joong leaf by wrapping it around top of the two leaves in order to extend the height of the joong. You will be using this leaf to close everything up.Take outer edge of third leaf and fold it towards the center, sealing the joong. The joong should now be sealed at one end and open at the other. Smooth out leaves towards open end and then gather all the ends, fold them towards the center and hold down with your thumb. Be firm, but do not rip or tear leaves. If leaves tear, start over. Secure the with kitchen twine by making several loops around joong and securing with knot. Pat finished joong with hands on both sides to compact. Repeat until joong leaves and filling are finished. Excess joong leaves can be dried at room temperature on a wire cooling rack and reused Layer finished joong in a large stockpot and cover with water. Place on stove over high heat, cover, and bring to a boil. Reduce heat to medium. Cook for 2 1/2 hours, topping up pot with boiling water to keep joong submerged and rotating joong every hour to promote even cooking. Remove joong and drain in colander set in sink. Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce. Extra joong can be stored in refrigerator for up to one week or in the freezer for several months. To reheat, place in simmering water until heated through.
THIS AIN’T YOUR TYPICAL COOKBOOK PG 14
Kalbi: Korean Barbecue Short Ribs overnight prep 6-8
WHAT YOU WILL NEED
4 pounds Korean-style short ribs (LA style cut ribs also work)
3/4 cup soy sauce 2 tablespoons sugar 2 tablespoons brown sugar 1/2 chopped Yellow onions 2 chopped stalks of green onion 2 teaspoons minced ginger 3-6 cloves of minced garlic 1 tablespoon honey 2-3 tablespoons toasted sesame seeds 1 teaspoon Sesame oil 1 teaspoon oil 1/2 teaspoon Cayenne 2 tablespoons Mirin (Rice Wine)
HOW TO MAKE IT Combine all ingredients except for ribs in a large bowl or plastic bag, make sure the bag is big enough that it can fit the ribs in later. Mix all ingredients until sugar has dissolved. Submerge ribs in the marinade making sure they are completely covered. Meat can be touching but make sure to mix it so that the marinade gets in between the ribs. Cover the bowl or close the bag with no air so that the marinade is always touching the ribs. Refrigerate for 4 hours, but the longer the better, letting it marinate overnight is highly recommended. Half way through resting, or in the morning if doing overnight, make sure to turn the meat or flip and mix around the plastic bag so that all parts are getting an even marinade. Remove from marinade, wipe or shake off excess marinade on meat, too much excess soy sauce, sesame seeds, or sugar on the outside of meat can burn and give a different flavored than desired. Cook on a preheated grill for about 4 to 6 minutes, or until meat is at desired doneness. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required.
or (White vinegar)
credit to Joyce Washington . recipe & illustration by Paul Washington
THIS AIN’T YOUR TYPICAL COOKBOOK PG 15
Mexican Two Bean Chicken Chili 45 minutes
HOW TO MAKE IT Combine broth, salsa and tomato sauce in (4-qt.)
6
WHAT YOU WILL NEED
2 cups chicken broth 1 jar (16 oz) thick and chunky mild salsa 1 cup tomato sauce 1 medium zucchini, coarsely chopped (about 11/4
Casserole. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally with Spoon. Ladle chili into soup bowls. Top with desired toppings.
cups/300 mL)
1 and 1/2 cups rinsed and drained canned black beans 1 and 1/2 cups rinsed and drained canned pinto beans 1 cup drained canned whole kernel corn 3 cups shredded cooked chicken 1 garlic clove, pressed 2 tablespoons chili powder 1 teaspoon ground cumin
credit to The Pampered Chef . recipe & illustration by Sara Ingram
THIS AIN’T YOUR TYPICAL COOKBOOK PG 16
Mixed Grill Kebabs with Guava BBQ Sauce HOW TO MAKE IT
1 hour
BBQ Sauce Heat oil in a saucepan over medium-high heat. Add onion and garlic; sauté 3 to 5 minutes or until tender. Stir in guava nectar and remaining ingredients.
4
WHAT YOU WILL NEED BBQ Sauce
1 tablespoon coconut oil 1 small chopped yellow onion 2 garlic cloves, minced 1/2 cup guava nectar 8 ounces guava paste or jelly 1/4 cup molasses 1/3 cup cider vinegar 2 tablespoons tomato paste 1 teaspoon ground allspice 1 teaspoon smoked paprika 1/2 teaspoon curry powder 1/4 teaspoon salt
Kabobs 1 pound boneless fish fillets, cut into bite-size pieces
1 pound peeled and deveined shrimp
1 yellow bell pepper, cut into pieces
1 orange bell pepper, cut into pieces
1 red onion, cut into wedges 1 pint cherry tomatoes
Cook over medium-low heat, stirring occasionally, 5 minutes or until mixture is slightly thickened.
Kabobs Prepare Guava BBQ Sauce. Thread fish, shrimp, and vegetables on skewers. Brush with olive oil; sprinkle with salt and pepper. Grill over medium-high heat (350° to 400°) 4 minutes. Turn skewers over, and brush with 1/4 cup sauce. Cook 5 minutes or until fish flakes with a fork. Serve skewers with sauce on the side.
Olive oil Salt Freshly ground black pepper
credit to Coastal Living . recipe & illustration by Katelyn Burgin
THIS AIN’T YOUR TYPICAL COOKBOOK PG 17
Moroccan Chickpea Soup under 40 minutes 7
WHAT YOU WILL NEED
1 tablespoon canola oil 1 onion, minced 1 tablespoon sugar 4 garlic cloves, minced 1/2 tablespoon hot paprika 1/4 tablespoon saffron threads, crumbled 1/4 teaspoon ground ginger 1/4 teaspoon ground cumin 2 (15-oz) cans chickpeas, rinsed 1 pound red potatoes (about 3 medium) scrubbed
HOW TO MAKE IT Heat the oil in a large dutch oven over medium-high heat until shimmering. Add the onion and sugar and cook until softened, about 5 minutes. Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fragrant, about 30 seconds. Stir in the chickpeas, potatoes, tomatoes with their juice, and broth. Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes. Stir in the zucchini and continue to simmer until tender, 5 to 10 minutes. Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly. Stir in the parsley and season with salt and pepper to taste. Serve with lemon wedges.
and cut into 1/2-inch pieces
1 (14.5 oz) can diced tomatoes 4 cups low sodium chicken broth 1 zucchini, seeded and cut into 1/2 inch pieces 1/4 cup minced fresh parsley salt and pepper lemon wedges
credit to America’s Test Kitchen Healthy Cookbook . recipe & illustration by Kat Whalen
THIS AIN’T YOUR TYPICAL COOKBOOK PG 18
Mushroom Risotto under 40 minutes
HOW TO MAKE IT In a saucepan, warm the broth over low heat.
6
WHAT YOU WILL NEED
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
6 cups chicken broth, divided 3 tablespoons olive oil, divided 1 pound portobello mushrooms, thinly sliced 1 pound white mushrooms, thinly sliced 2 shallots, diced 1 and 1/2 cups Arborio rice 1/2 cup dry white wine
Add olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
sea salt to taste
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
freshly ground black pepper to taste
3 tablespoons finely chopped chives 4 tablespoons butter 1/3 cup freshly grated Parmesan cheese
credit to allrecipes.com . recipe & illustration by Florence Lui
THIS AIN’T YOUR TYPICAL COOKBOOK PG 19
Now That’s a Taco Salad under 30 minutes 2 large salads
WHAT YOU WILL NEED
2 boneless, skinless chicken breasts 2 tablespoons olive oil 2 limes, juiced 2 garlic cloves, minced 2 teaspoons ground cumin 2 teaspoons smoked paprika 1/2 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper 2 ounces monterey jack cheese, freshly grated 4 cups butter lettuce, chopped 1 avocado, chopped 2/3 cup sweet corn 1/2 pint grape tomatoes, quartered 1/4 red onion, diced 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil 1/2 teaspoon red wine vinegar 1 lime, juiced
HOW TO MAKE IT The night before (or a few hours before) combine cumin, paprika, chili powder, salt and pepper in a small bowl. Add chicken to a large ziplock bag or baking dish and cover with olive oil and lime juice, then add in garlic. Sprinkle seasoning over top and marinate in the fridge for 2-24 hours. When ready to make the salads, heat a large skillet over medium-heat heat and add a little olive oil. Sear chicken both sides then reduce heat to medium-low, cover and cook until chicken is cooked through. Additionally you can bake or grill the chicken - whichever you prefer! Once chicken is finished, let cool for a few minutes and then cut into chunks. To make the salads, combine lettuce, tomatoes, avocado,cheese, corn and onion in a large bowl, then toss with the salt and pepper. Add olive oil, red wine vinegar and lime juice, tossing well to coat. Add in chicken and toss well, then separate on to two plates or bowls. Add crushed tortilla chips on top and it’s fiesta time!
a few tortilla chips, crushed credit to howseetitis.com . recipe & illustration by Alyx Mackler
THIS AIN’T YOUR TYPICAL COOKBOOK PG 20
Oriental Cold Noodle Salad under 30 minutes 8
WHAT YOU WILL NEED 1 (16 ounce) package Capellini 2 red bell peppers, diced 1 cup chopped green onion 1/2 cup cilantro
Dressing 1 tablesoon sesame seeds 2 tablesoons soy sauce 2 tablesoons rice vinegar 2 tablesoons olive oil 2 tablesoons sesame seed oil 1 tablesoons brown sugar 1 tablesoons chili paste 1 teaspoon salt and pepper
credit to Los Altos Bakery and CafĂŠ in Los Altos, CA . recipe & illustration by Amanda Yam
HOW TO MAKE IT Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
Dressing Whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper. Add bell peppers, cilantro, green onions to the pasta in a large bowl and toss in the dressing. Garnish with sesame seeds. Serve warm, or cover and refrigerate for a cold salad.
THIS AIN’T YOUR TYPICAL COOKBOOK PG 21
Shepherd’s Pie This recipe has been passed down in the Hopps family for generations. Great for a cold winter’s night or simply an easy-to-cook family dinner, this meal is kid friendly, hearty and delicious. 1 hour
HOW TO MAKE IT Preheat oven to 350°F
10
WHAT YOU WILL NEED
2 pounds ground beef 2 cans cut green beans (drained) 2 cans corn (drained) 2 cans condensed tomato soup (do not add water) 4 cups mashed potatoes (made from instant potatoes, enough to cover dish) Shredded cheese (to melt on top)
Brown the ground beef in a skillet. Make instant mashed potatoes in a bowl according to package instructions and set aside. Spray casserole dish with nonstick cooking spray. Open canned veggies; drain, dump in casserole dish. Strain off any fat from ground beef, then add on top of veggies. Stir ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish. Open tomato soup cans (do NOT add water), dump on top of veggie/beef mix. Stir in with the veggie/beef mix so that veggies/beef are evenly coated in tomato soup. Spread mashed potatoes to even cover all other ingredients (do NOT mix in). Cook for 25 minutes, uncoveredCover with shredded cheese and let cook for another 5 minutes in the oven. Let cool and enjoy!!
credit to Grandma Judith Hopps . recipe & illustration by Meagan Haneke-Hopps
THIS AIN’T YOUR TYPICAL COOKBOOK PG 22
Shepherd’s Pie with an Accent HOW TO MAKE IT
1 hour
Dice the garlic. Separate herbs from the stems. Separate egg yolks. Peel and slice potatoes into even pieces.
8
Filling
WHAT YOU WILL NEED Filling
2 tablespoons olive oil 1 and 1/2 pounds ground lamb or beef
1 large carrot 1 large onion
Mashed Potatoes 1 and 1/2 pounds golden potatoes
1/4 cup heavy cream 3 and 1/2 tablespoons butter
Pour Olive Oil into a hot, large pan, then add meat. Stir meat for a few minutes until brown, and broken into very small pieces. Add rosemary, thyme, and garlic, then stir some more. Add carrot, and onion, stir a little longer. Add Worcestershire Sauce, stir, add Tomato Puree, stir. Add Red Wine and sweat down for a minute or two. Add chicken stock and cook for 3 more minutes.
Salt
Potatoes
Fresh rosemary
Pepper
Fresh thyme
2 Egg yolks 1/4 cup parmesan cheese
Boil water, add salt and potatoes, and set a timer for 15 minutes. After 15 minutes, take potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl. Mash the potatoes with their ingredients from above and keep warm.
4 cloves minced garlic Salt Pepper Worcestershire sauce Tomato puree or paste Red wine
1/4 cup chicken stock
credit to Gordon Ramsay . recipe & illustration by Joseph Hewison
Scoop meat mixture into a deep casserole or other oven safe dish and then spoon the mashed potatoes over the top. Spread the mashed potatoes over the top of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top. Poke the top with a fork several times to give the pie a peaked look and place in the oven at 400 degrees for 18–20 minutes to brown the potatoes and set the pie.
THIS AIN’T YOUR TYPICAL COOKBOOK PG 23
Spam Musubi under 30 minutes 10
WHAT YOU WILL NEED
5 cups cooked rice, room temperature 5 sheets nori (seaweed) 1 (12 oz.) can Spam 1/2 cup Teriyaki Sauce Furikake, to taste (Japanese rice seasoning) (requires spam musubi maker)
HOW TO MAKE IT Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. In another pan, add Teriyaki Sauce. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from pan. Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 1 ½ inch high. Sprinkle rice with Furikake. Top with slice of Spam. Remove musubi maker. Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.
credit to Mamadrews . recipe & illustration submitted by Ashley Andrews
THIS AIN’T YOUR TYPICAL COOKBOOK PG 24
Taco Soup! under 40 minutes
HOW TO MAKE IT Chop and sauté yellow onion in a large skillet.
10
WHAT YOU WILL NEED
1 pound ground sirloin 3/4 yellow onion 1 packet dried ranch dressing 1 packet Schilling taco seasoning 8 ounces can of Rotel diced chili 14 ounces can of corn 14 ounce can of pinto beans 14 ounce can of kidney beans 24 ounce can of hominy 24 ounce can of diced tomatoes
Add ground sirloin and continue sautéing until meat is a light brown color. If your meat is under 90% fat free, drain and remove fat. Note: Meat does not need to be thoroughly cooked as it will be boiled in the steps below. Remove from heat and pour into a large pot. Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot Bring to a boil. Once boiling, change heat to low and simmer for three hours. Remove from heat and serve. Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl
Small bag of Fritos Cilantro
2 cups of Mexican shredded cheese
credit to Zulch Family . recipe & illustration submitted by Zachary Zulch
THIS AIN’T YOUR TYPICAL COOKBOOK PG 25
Tostada Crisp under 40 minutes 4-6
WHAT YOU WILL NEED 1 red bell pepper 1 head of lettuce 1 avocado Feta cheese Mozzarella cheese Small tortillas (Mission Artisan Tortillas) Tostada Crisp by Kathy Choi Tostada shells (Guerrero Tostada Shells)
1 whole cooked Rotisserie Chicken Teriyaki Sauce Tapatío Sauce
salsa 1 onion 2 tomatoes 1 lime
credit to Choi Family . recipe & illustration submitted by Kathy Choi
HOW TO MAKE IT Shred Rotisserie chicken and place 1/2 of shredded chicken over pan. Add 2 tbsp. of teriyaki sauce and mix. Keep lid on at low heat. Chop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips. Set aside. Cut avocado in half then slice vertically into one avocado half making thin slices. Use a large spoon to scoop out avocado slices and set aside.
Assembly Place 1 small tortilla on pan and heat up for 1 minute; flip occasionally. While heating, sprinkle mozzarella cheese over 1 round tostada shell and microwave for 30 seconds. Once heated, place heated tortilla directly onto the microwaved tostada shell. Place 1/2 cup of shredded teriyaki chicken onto tostada base. Add two spoons of salsa mix on top of chicken and spread evenly. Add small handful of lettuce and spread evenly. Place red bell pepper strips on top along with 1/4 of the sliced avocados. Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada.
Salsa Dice 2 tomatoes and 1 onion then place into a bowl. Cut lime and squeeze over diced tomatoes and onions. Add a large pinch of salt and pepper, mix, and set aside. (Add a squirt of Tapatío for a kick.)
THIS AIN’T YOUR TYPICAL COOKBOOK PG 26
Snacks
Avocado Mango Shrimp Stacks under 40 minutes
HOW TO MAKE IT Stacks
4
WHAT YOU WILL NEED Stacks
1 cup broccoli salad sprouts 1 cup tomatoes, diced 1/4 cucumber, thinly sliced 1/2 cup corn 1 mango, cubed 1/2 red onion, diced (~1/2 cup) 1 avocado, cubed 8 ounces cooked shrimp (I recommend grilling on the BBQ)
3 sprigs cilantro (optional)
Dressing
6 teaspoons balsamic vinegar 3 tablespoons olive oil 1/4 teaspoon pepper 1/8 teaspoon salt
credit to immaeatthat.com . recipe submitted by Alyssa Hornby
Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Now add the ingredients one at a time. First add in the broccoli salad sprouts. Next add tomatoes. Add cucumbers on one side, and corn on the other. Add mango on top of the cucumber side, and red onion on top of the corn side. Completely top with avocado. Place a piece of parchment or wax paper over the top and firmly press down the avocados so that they take the shape of the mold. Continue to apply pressure as you carefully slide off the mold. Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro.
Dressing To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper. Cover and place in fridge while preparing stacks.
THIS AIN’T YOUR TYPICAL COOKBOOK PG 28
Bertolucci’s Gourmet Grilled Cheese under 20 minutes
HOW TO MAKE IT Preheat skillet over medium heat.
1 sandwich
WHAT YOU WILL NEED
2 pieces sliced sourdough 1/2 fresh ripe tomato 1 slice Jarlsberg cheese 1 slice Provolone cheese 1 slice Colombus Peppered Turkey Beast 2 tablespoons butter
Lather both sides of bread with butter (1 tbsp on each side) and place one slice of bread on skillet butter-sidedown. Add slice of Jarlsberg cheese on non-buttered side. Slice half tomato into thin slices and place on top of cheese. Gently place slice of turkey breast on top of tomato slices. Add slice of Provolone cheese on top of turkey. Place second slice of bread on top of sandwich butterside-up. Grill until lightly browned and flip over; repeat process until cheese is melted. When cheese has melted, remove from skillet using spatula and cut in half diagonally.
credit to Chang Family . recipe & illustration submitted by Albert Chang
THIS AIN’T YOUR TYPICAL COOKBOOK PG 29
Caprese Stack under 20 minutes 2
WHAT YOU WILL NEED
1 medium to large tomato 1/4 cup basil leaves 4 ounces fresh mozzarella cheese 4 teaspoons Balsamic vinegar 1 tablespoon olive oil
HOW TO MAKE IT Slice the tomato in approximately 1/4 inch thick slices. Do the same for the mozzarella. Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes). Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.
salt and pepper
credit to tablespoon.com . recipe submitted by Christy Pak
THIS AIN’T YOUR TYPICAL COOKBOOK PG 30
Greek Grilled Avocados Recipe under 30 minutes
HOW TO MAKE IT Cut avocados in half and remove pit.
choose amount
WHAT YOU WILL NEED Avocado Olive Oil Artichoke Hearts Sun dried tomatoes Kalamata Olives Feta Cheese
credit to Tammilee Tips . recipe & illustration submitted by Samantha Gee
Slice the avocado into chunks, maintaining the structure of the avocado skin, so the olive oil and ingredients can spread all over the avocado. Drizzle the avocado with olive oil, sundried tomato infused olive oil is a great for this recipe. Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives and feta cheese. Place on barbecue for 5-10 minutes depending on the heat of your barbecue.
THIS AIN’T YOUR TYPICAL COOKBOOK PG 32
Oat Nut Bars with Sweet Lemon Coconut Icing HOW TO MAKE IT under 30 minutes 25 bars
WHAT YOU WILL NEED
1/2 cup unbleached self raising flour 1/2 cup unbleached plain flour 1/2 cup rolled oats 1/2 cup shredded coconut 1/4 cup sunflower seeds 1/4 cup pepitas (pumpkin seeds) 1/2 cup chopped walnuts 1 tablespoon linseeds (flax seeds) 3/4 cup dairy-free or dairy butter 2 and 1/2 tablespoons molasses (or treacle
Pre-heat the oven to 180°C/356°F Sift the flours into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine well. Combine the baking soda with the warm water and stir to dissolve. Heat the butter and molasses over a low heat in a small saucepan stirring until the butter is melted and combined with the molasses. Remove from the heat and add the baking soda mixture; stir through allowing it to foam. Combine the molasses and butter mixture with the dry ingredients, stirring well until combined. Transfer the mixture into a lightly greased 10 in. x 10 in. non-stick baking tray, smoothing it out to cover the base evenly. Bake in the pre-heated oven for 15-20 minutes until golden. Remove from the oven and allow to cool in the baking tray for 5 minutes before turning out onto a cake rack to cool completely.
1/2 teaspoon baking soda 1/4 cup hot water
Meanwhile prepare the icing by combing the sugar, butter and enough lemon juice to bring the sugar together into a runny icing, over a very low heat in a small saucepan. Add enough zest to taste and add the lemon juice a little at a time until you reach the desired consistency.
1 cup icing sugar 1 lemon, juice & zest 1 teaspoon dairy-free or dairy butter 1/4 cup shredded coconut
Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets. Once the icing is set cut evenly into bars. These oaty nut bars should keep well in an air-tight container for 5 days or so. If the weather is overly hot keep them in the fridge to be sure the icing doesn’t melt.
or golden syrup)
Lemony icing
credit to veggienumnum.com . recipe & illustration submitted by Jason Shindler
THIS AIN’T YOUR TYPICAL COOKBOOK PG 33
Really Good Guac under 20 minutes 1 bowl
WHAT YOU WILL NEED 2 large Avocados 1/4 cup sweet yellow onion 1/4 cup chopped cilantro Juice of one lime chopped up pickled jalapeño slices
1 teaspoon of jalapeño juice
HOW TO MAKE IT Slice open those ripe avocados and mush out the innards into a bowl. Remove the pits and DISCARD. Chop up some onions, cilantro, and jalapeños. Add them to the bowl along with the juice of one lime. Now mush it all up!! No special mushing technique required, but feel free to make one up. Add 1 tsp of jalapeño juice for added spiciness if desired. Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.
salt and pepper to taste
credit to Emma Dorantes . recipe & illustraion submitted by Kelsey Dodge
THIS AIN’T YOUR TYPICAL COOKBOOK PG 34
Sweets
Almond Paste Cookies under 30 minutes
HOW TO MAKE IT Cream butter and sugar well. Add remaining ingredients.
1 batch
WHAT YOU WILL NEED 1/2 pound very soft butter 1 cup sugar 1 cup grated almond paste 1 egg, beaten 1 and 1/2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda Pinch of salt
1/2 pound bittersweet chocolate, melted (optional)
Form batter into small balls, press down with floured fork on ungreased cookie sheet. Bake 9-10 minutes at 350 degrees. Place cookies on cooling rack and let cool for 10-15 minutes. Dip cooled cookies into chocolate, covering about half the cookie. Let stand for a few seconds, placing cookies on parchment paper. Then, sprinkle with slivered almonds on chocolate surface. Press lightly to hold almonds. Repeat for each cookie as desired. Let cool for one hour on countertop or in refrigerator. Cookies can be stored for up to one week at room temperature or frozen, for longer periods.
slivered almonds (optional)
credit to cooks.com . recipe & illustration submitted by Heather Brown
THIS AIN’T YOUR TYPICAL COOKBOOK PG 36
Black Russian Cake 1 hour 1 cake
HOW TO MAKE IT Combine all ingredients. Pour batter mixture into greased bundt pan. Bake 350 degrees for 45-50 minutes
Glaze Combine ½ cup powdered sugar with ¼ cup of Kahlua.
WHAT YOU WILL NEED Cake
1 box of yellow cake mix 1 pack of instant chocolate pudding (4 serving size) 1 cup oil 1/4 cup vodka 3/4 cup water 1/2 cup sugar 4 eggs 1/4 cup Kahlua
Poke a few holes in cake with a toothpick before drizzling glaze over top of cake. Sprinkle with powdered sugar before serving!
Glaze
1/2 cup powdered sugar 1/4 cup of Kahlua
credit to Stacy Vetrovec . recipe & illustration submitted by Sara Vetrovec
THIS AIN’T YOUR TYPICAL COOKBOOK PG 37
Browned Butter Spoon Cookies under 40 minutes
HOW TO MAKE IT Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
32 sandwiched cookies
WHAT YOU WILL NEED
Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl—be sure to get all the tasty brown bits—and cool slightly.
Pinch fine salt
Meanwhile, whisk the flour, baking powder and salt in another medium bowl. Whisk the egg yolk, sugar and vanilla into the cooled browned butter. Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.
1 cup (2 sticks) unsalted butter 2 cups all-purpose flour 3/4 teaspoon baking powder
1 large egg yolk 3/4 cup sugar 1 tablespoon pure vanilla extract 1/4 cup raspberry jam Confectioners’ sugar, for dusting
Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.) Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool. When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners’ sugar. Serve.
credit to foodnetwork.com . recipe & illustration submitted by Madison Mar
THIS AIN’T YOUR TYPICAL COOKBOOK PG 38
Buckeye Brownie Cookies with Easy Fudge Frosting under 30 minutes
HOW TO MAKE IT Preheat oven to 350°
24 cookies
WHAT YOU WILL NEED Cookies
1 box (18-19 oz) brownie mix 1/4 cup butter, melted 1/2 cup cream cheese, room temp. 1 egg 3/4 cup peanut butter 3/4 cup powdered sugar 3/4 cup chocolate frosting
Line baking sheet with parchment paper. In a medium bowl combine brownie mix, butter, cream cheese and egg. Stir until dough comes together, it will be very thick and sticky. I used my hands. Form rounded tablespoons sized portions of dough into balls, placing on baking sheet about 2 inches apart, making an indentation with your thumb in the center of each.
Easy Fudge Frosting
In another bowl stir together peanut butter and powdered sugar. Form peanut butter into teaspoon sized balls and press into the indentations in the brownie cookies. Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall.
1 cup butter, room temperature 2/3 cup boiling water 1 cup Hershey’s Special Dark cocoa powder, sifted
Bake for 10-12 minutes until edges are set, then let cool until they are room temperature. When cooled, top each cookie with about a tablespoon of chocolate frosting.
(you can use regular cocoa powder if you prefer, that tastes great too.)
Frosting
8 cups powdered sugar 1 teaspoon vanilla
credit to Mamadrews . recipe submitted by Chelsea Lightfoot
In a mixer combine all ingredients and over low speed for 30 seconds. Increase speed to medium and beat for 1 minute until smooth. Let frosting cool for 15-20 minutes before you frost cake or cupcakes.
THIS AIN’T YOUR TYPICAL COOKBOOK PG 39
Chocolate-Banana Bonbons with Toasted Almonds under 40 minutes/ store for 1 week 30 bonbons
WHAT YOU WILL NEED
1/2 ounce semisweet chocollate 3/4 cup toasted and chopped almonds or pecans 2 bananas
HOW TO MAKE IT In a heatproof bowl set over a pan of barely simmering water, melt the chocolate, stirring occasionally, until smooth. Remove the pan from the heat by leave the bowl of chocolate on top of the pan to keep warm. Place the nuts in a shallow bowl. Line a baking sheeting with wax paper. Peel the bananas and cut into ½-in rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift out with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl. Place the banana slice on the prepared sheet and sprinkle with some of the nuts. Repeat to drop and coat the remaining banana slices. Freeze the bonbons until the chocolate is set, about 20 minutes, then transfer to an airtight container and store in the freezer for up to 1 week.
credit to “Eat Well,” by Charity Ferreira . recipe & illustration submitted by Jaclyn Cruickshank
THIS AIN’T YOUR TYPICAL COOKBOOK PG 40
Chocolate Chip Pumpkin Bread 1 hour
HOW TO MAKE IT Preheat oven to 350°F.
12
WHAT YOU WILL NEED
1 and 3/4 cups unbleached all purpose flour 1 teaspoon nutmeg 1 teaspoon ginger 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 3/4 teaspoon salt 1/2 cup olive oil 1 cup sugar 3 large eggs 1/2 cup vanilla pudding 1 cup canned pure pumpkin 1 teaspoon vanilla extract 1/3 cup whole milk 1 cup miniature semisweet chocolate chips
credit to Kathy Rudd . recipe submitted by Emilee Rudd
Grease and flour 9x5x2 1/2-inch metal loaf pan. Sift first 7 ingredients into medium bowl. Using electric mixer, add oil in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Add vanilla pudding with egg mixture, pumpkin, and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips. Transfer batter to prepared pan. Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.
THIS AIN’T YOUR TYPICAL COOKBOOK PG 41
Fear of a Black Planet Cake under 40 minutes
HOW TO MAKE IT Filling
1 cake
WHAT YOU WILL NEED Filling
16 ounces cream cheese 1/4 cup sugar 1 egg 1 egg yolk 2 teaspoons vanilla 1 cup chocolate chips
Batter
3/4 cup cocoa 1/2 cup hot water 2 and 2/3 cups cake flour 1 tablespoon and 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 1 and 1/2 cups sugar 2 eggs 1 teaspoon vanilla 1 cup buttermilk credit to blogspot.com . recipe & illustration submitted by Olivia Yu
Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy. Fold in the chocolate chips and set aside.
Batter Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside. In a separate bowl, mix together the cake flour, baking soda, and salt and set aside. In a large bowl, cream the butter until smooth. Add sugar and then cream again. Add eggs and vanilla extract and beat until fluffy. Add the cocoa mixture and beat until combined. Fold in the buttermilk and the dry ingredients and blend until just mixed. Pour 2/3 of the batter into a greased 9 in by 13 in pan. Drop the filling onto the batter by tablespoonfuls, taking care to distribute it evenly. Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.
THIS AIN’T YOUR TYPICAL COOKBOOK PG 42
Grandma’s Swedish Pancakes under 30 minutes 3
WHAT YOU WILL NEED 3 eggs 1 and 1/4 cup of milk 3/4 cup of flour 1/2 teaspoon salt 2 tablespoons of sugar 4 tablespoons of butter 1 lemon powdered sugar
HOW TO MAKE IT Set a large non-stick saucepan on medium heat and coat with non-stick spray. Wisk together the eggs in a large bowl and then add milk. Then, in a separate bowl combine the sugar, flour, and salt. Whisk in this mixture little by little to the eggs and milk, until there are no clumps and the batter is creamy. Add a few tablespoons (depending on how large your pan is) to your heated saucepan and swivel the saucepan around so the batter covers the entire bottom portion of the pan. This should be a thin coating on the saucepan and should rise up to the edges a little bit. Flip the pancake when the thin edges start to brown by using a large spatula after delicately peeling the edges, and then the whole pancake from the pan. It should be a very light brown color on the side now facing up. After a little more time when the edges start to get crisp, roll the pancake up and place it on a warm plate. Serve with powdered sugar and melted butter and lemon juice mixture. Also add on any topping of your choice like fruit, nutella, peanut butter, syrup, jam, etc.
credit to Lavina DeNatale . recipe & illustration submitted by Rebecca Reid
THIS AIN’T YOUR TYPICAL COOKBOOK PG 43
Halo-Halo under 20 minutes 1
HOW TO MAKE IT In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains. Cover the mixture with enough shaved ice, depending on preference.
WHAT YOU WILL NEED
Swirl evaporated milk on top of the ice. Top with a scoop of ice cream and some slabs of caramel custard.
young coconut)
Mix it all together. Or not.
2 tablespoons macapuno (preserved shredded 2 tablespoons kaong (sugar palm nuts) 2 tablespoons nata de coco (coconut gel) 2 tablspoons freshly grated cantaloupe 2 tablespoons freshly shredded jackfruit 2 tablespoons sliced caramelized plantains 1 cup shaved ice 1/2 cup evaporated milk 1 scoop of mango, vanilla, or ube (purple yam) ice cream
2 tablespoons caramel custard
credit to Lagmays . recipe & illustration submitted by Cristopher Lagmay
THIS AIN’T YOUR TYPICAL COOKBOOK PG 44
Italian Sesame Seed Cookies under 30 minutes 1 batch
WHAT YOU WILL NEED
3 pounds flour 1 and 1/2 pounds sugar 6-7 eggs 3-4 tablespoon milk 1 pound Shortening (Half butter, half oleo) 4 teaspoon baking powder 4 teaspoon vanilla
HOW TO MAKE IT Cream shortening and sugar, add beaten eggs, milk, vanilla & whiskey. Gradually work in flour and baking poder. Mix thoroughly and let stand about an hour. Roll small amounts in seeds and cut. Bake at 375 degrees for about 30 minutes or until golden brown.
jigger of whiskey
1/2 cup sesame seeds
credit to Handley family . recipe & illustration submitted by Danielle Hadley
THIS AIN’T YOUR TYPICAL COOKBOOK PG 45
Mor Mor’s Pineapple Upside Down Cake under 50 minutes 1 cake
WHAT YOU WILL NEED 1/4 pound butter 1 cup brown sugar 1 can pineapple rings in juice 1 box yellow cake mix
credit to Goody Jacobsen . recipe & illustration submitted by Kirsten Jacobsen
HOW TO MAKE IT In a 12in oven safe skillet (cast iron skillet works best) melt the butter. Add brown sugar until thick (but not caramelized). Arrange the pineapple rings on top of the brown sugar and butter mixture. Prepare the yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water. Pour the yellow cake batter in the pan, over the top of the pineapple rings. Bake at 350 degrees for 30–35 minutes. Remove from oven when a toothpick comes out clean. Turn out onto a cake plate immediately and let cool.
THIS AIN’T YOUR TYPICAL COOKBOOK PG 46
Nana’s Banana Bread under 50 minutes
HOW TO MAKE IT Heat oven to 350 degrees and grease loaf pan
1 loaf
WHAT YOU WILL NEED 1 and 3/4 cups flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/3 cup Crisco 1/3 cup sugar 2 eggs 1 cup mashed bananas
credit to Muench family . recipe & illustration submitted by Skyler Muench
At medium speed in electric mixer mix (cream) Crisco and sugar. Then add eggs and beat until very light (about 4 minutes). Mix together flour, baking powder, baking soda and salt. Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended Pour into greased loaf pan. Bake one hour. Cool in pan for 10 minutes and then put on cooling rack. You can also add chocolate chips (about ½ cup) or chopped nuts (about ½ cup).
THIS AIN’T YOUR TYPICAL COOKBOOK PG 47
Nana’s Coconut Cream Pie under 30 minutes 1 pie
WHAT YOU WILL NEED Filling
1/3 cup flour 2/3 cup sugar 1/4 teaspoon salt 2 cups evaporated milk 4 beaten egg yolks 1/2 teaspoon vanilla 2 cups coconut
HOW TO MAKE IT Cook crust at 450 for 12min or until golden brown. Mix dry filling ingredients into a deep pot. Heat up milk on low in sauce pan. Once hot slowly mix into dry ingredients. Put a mixture of dry ingredients and milk over medium heat. Stir constantly until thick. Once thick add in beaten egg yolks. Once mixed in add coconut (as much as you want. Pour ingredients into crust. Beat egg whites on high until light and fluffy. Add in powdered sugar and continue beating until it stands on its own. Spread meringue onto top of pie with a spatula. Sprinkle coconut on top (optional). Place pie into oven at 350 for 16 min.
Topping
4 beaten egg whites 3 tablespoons powdered sugar sprinkling of coconut
Crust Store bought crust
credit to Dorothy Coombs . recipe & illustration submitted by Kerstin Segervall
THIS AIN’T YOUR TYPICAL COOKBOOK PG 48
World’s Best Chocolate Chip Cookies!!! under 30 minutes 1 batch
WHAT YOU WILL NEED
3/4 cup white sugar 1 cup brown sugar 1 cup butter, softened 1 tablespoon vanilla 2 large eggs, slightly beaten 3 cups all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 3 cups semi-sweet chocolate chips 1 cup walnuts, chopped or 1 cup pecans
credit to food.com . recipe & illustration submitted by Evan LaForce
HOW TO MAKE IT Preheat oven to 350 degrees. Cream sugars and butter. Add vanilla and eggs and mix well. Combine dry ingredients together and gradually add to creamed mixture. Stir in chips and nuts. Roll into 1 1/4” balls and place on non-stick cookie sheets, about 2” apart. Bake for 10 to 12 minutes.
THIS AIN’T YOUR TYPICAL COOKBOOK PG 49
Designed by Skyler Muench I Typefaces used for this cookbook include Bodoni SvtyTwo ITC TT, Universe LT STD, & Garamond for cover only I 3.14.2014
THIS AIN’T YOUR TYPICAL COOKBOOK PG 50