483 Cookbook by Christy Pak

California Polytechnic State University San Luis Obispo, California

Department of Art & Design Instructor : Charmaine Martinez

_eats A Collection of Favourite Recipes by Students in Typography III Winter 2014

Table Of Designers ashley_eats

Page

5

Spam Musubi

nicole_eats

Page

7

allie_drinks

Page

9

danielle_eats

Page 11

meagan_eats Shepherd’s Pie

james_eats

kelby_eats

Page 15

Hamachi Poke

Page 19

Page 23

Page 25

Page 29

Page 31

Really Good Guac

emma_drinks Moscow Mule

Page 45

alyssa_eats

Page 49

sara I._eats

Page 51

Mexican two bean chicken chili

Choc-Banana Bonbons w/ Toasted Almonds

kelsey D._eats

joseph_eats

Avocado Mango Shrimp Stacks

Tostada Crisp

jackie_eats

Page 43

Shepherd’s Pie with an accent

Bertolucci’s Gourmet Grilled Cheese

kathy_eats

Page 41

Pork with Sweet Soy Sauce (BABI Kecap)

Joong: Chinese Tamale

albert_eats

Page 39

Italian Sesame Seed Cookies

Mixed Grill Kebabs with Guava BBQ Sauce

darren_eats

Page 37

Pimm’s No. 1 Traditional Cocktail

Almond Paste Cookies

katie_eats

Page 35

Greek Grilled Avocados Recipe

Cajun Shrimp Alfredo

heather_eats

sam_eats

kirsten_eats

Page 53

Mor Mor’s Pineapple Upside Down Cake

evan_eats

Page 55

Worlds Best Chocolate Chip Cookies!!!

Page 33

cristopher_eats Halo-Halo

Page 57

kelsey L._eats

Page 59

emilee_eats

Blackberry Meyer Lemon Gin and Tonics

Chocolate Chip Pumpkin bread

chelsea_eats

kerstin_eats

Page 61

Buckeye Brownie Cookies w/ Fudge Frosting

Nana’s Coconut Cream Pie

florence_eats

jason_eats

Page 63

Mushroom Risotto

alyx_eats

Page 65

Page 67

Page 69

Page 71

Page 73

Page 75

Grandma’s Swedish Pancakes

paul_eats

Page 95

kat_eats

Page 99

amanda_eats

Page 101

olivia_eats

Page 103

Fear of a Black Planet Cake

Page 77

California Roll

rebecca_eats

Page 93

Oriental Cold Noodle Salad

Caprese Stack

hyung-min_eats

sara V._eats

Moroccan Chickpea Soup

Cucumber Sangria

christy_eats

Page 89

Short Ribs Korean Barbeque (Kalbi)

Nana’s Banana Bread

vidi_drinks

jenna_eats

Black Russian Cake

BlackFlower Fizz

skyler_eats

Page 85

Ahi Tuna Tartare on Sesame Wonton Chips

Browned Butter Spoon Cookies

jared_drinks

Page 83

Oat Nut Bars with Sweet Lemon Coconut Icing

Now That’s a Taco Salad

madison_eats

Page 81

zach_slurps Taco Soup

Page 79

Page 105

PAGE

5

ashley_eats Spam Musubi

| Illustrated by: Ashley Andrews

(Credit to Mamadrews) Ingredients 5 cups cooked rice, room temperature 5 sheets nori (seaweed)

Furikake, to taste (Japanese rice seasoning)

1 (12 oz.) can Spam

(requires spam musubi maker)

½ cup Teriyaki Sauce Directions: 1. Cut Spam into 10 slices. Fry until

fold nori over Spam and rice stack,

slightly crispy. Remove and drain

and keep rolling until completely

on plate lined with paper towels

wrapped in the nori. Slightly dampen

2. In another pan, add Teriyaki Sauce.

Bring to a boil over mediumhigh heat, then reduce to low.

3. Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from pan.

4. Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower third of nori 5. Fill musubi maker with rice and press flat until the rice is 1 ½ inch high. Sprinkle rice with Furikake.

6. Top with slice of Spam.

Remove musubi maker.

7. Starting at the end towards you,

the end of the nori to seal it.

8. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

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7

nicole_eats Cajun Shrimp Alfredo

| Illustrated by: Nicole Bergmann

(Credit to Food.comW) Ingredients: 1 lb shrimp, peeled and deveined 2 tablespoons creole seasoning

1 cup heavy cream

1½ tablespoons olive oil

1 cup parmesan cheese, grated

1½ tablespoons butter

1 egg yolk

8 ounces sliced mushrooms

1 cup onion, diced, divided

2 teaspoons garlic powder

8 ounces linguine

1 cup tomato, diced, fresh or canned

½ - 1 tablespoon tony's creole seasoning

Directions: 1. Get all of your ingredients ready, toma-

5. When the shrimp has cooked add the

toes diced, onion diced and so forth

cream and the other addition of creole sea-

because the recipe goes together

soning (the ½ to 1 T). Bring this to a sim-

fast once the shrimp is cooked.

mer then turn the heat down to medium low.

2. Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.

3. Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.

4. 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 ½ 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.

6. 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.

7. When the sauce has thickened add the other ½ cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

PAGE

9

heather_eats Almond Paste Cookies

| Illustrated by: Heather Brown

(Credit to Cooks.com) Ingredients: ½ lb. very soft butter 1 cup sugar 1 cup grated almond paste

slivered almonds (optional)

1 egg, beaten

Large bowl

1½ cup flour

Standing or hand mixer

½ tsp. baking powder

Spatula

½ tsp. baking soda

Fork

Pinch of salt

Cookie Sheet

½ lb. bittersweet chocolate, melted

Cooling Rack

optional)

Parchment Paper

Directions: 1. Cream butter and sugar well.

ering about half the cookie. Let stand

Add remaining ingredients.

for a few seconds, placing cookies on

2. Form batter into small balls, press down with floured fork on ungreased cookie sheet.

3. Bake 9-10 minutes at 350 degrees.

4. Place cookies on cooling rack and let cool for 10-15 minutes.

5. Dip cooled cookies into chocolate, cov-

parchment paper. Then, sprinkle with slivered almonds on chocolate surface. Press lightly to hold almonds.

6. Repeat for each cookie as desired.

7. 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.

PAGE

11

katie_eats Mixed Grill Kebabs with Guava BBQ Sauce

| Illustrated by: Katelyn Burgin

(Credit to Coastal Living) Ingredients: 1 tablespoon coconut oil or vegetable oil

¼ teaspoon salt

1 small yellow onion, finely chopped

1 lb boneless fish fillets, cut into bite-size pieces

2 garlic cloves, minced

1 lb peeled and deveined shrimp

½ cup guava nectar

1 yellow bell pepper, cut into pieces

8 ounces guava paste or jelly

1 orange bell pepper, cut into pieces

¼ cup molasses

1 red onion, cut into wedges

⅓ cup cider vinegar

1 pint cherry tomatoes

2 tablespoons tomato paste

Olive oil

1 teaspoon ground allspice

Salt

1 teaspoon smoked paprika

Freshly ground black pepper

½ teaspoon curry powder BBQ Sauce Directions: 1. Heat oil in a saucepan over medium-high heat.

2. Add onion and garlic; sauté 3 to 5 minutes or until tender.

3. Stir in guava nectar and remain-

ing ingredients.

4. Cook over medium-low heat, stirring occasionally, 5 minutes or until mixture is slightly thickened.

Kabob Directions: 1. Prepare Guava BBQ Sauce.

2. 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 ¼ cup sauce.

Cook 5 minutes or until fish flakes with a fork. Serve skewers with sauce on the side.

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13

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15

james_eats Hamachi Poke with Pineapple Poi & Taro Chips

| Illustrated by: James Butler

(Credit to Chef Marcel Vigneron) Ingredients: 2 tablespoons extra-virgin olive oil

1 lb sashimi-grade hamachi (cut into ½ inch

2 tablespoons sake

cubes)

2 tablespoons mirin

Âź cup chopped sea beans

3 tablespoons fresh lemon juice 1 teaspoon grated fresh ginger

2 teaspoon xanthan gum

1 tablespoons finely chopped Maui onion

4 cups fresh pineapple chunks

Sea Salt

1 small taro root

Freshly ground black pepper

Vegetable oil for frying Salt

Directions: 1. In a medium nonreactive bowl, combine

toss with a rubber spatula to completely

the oil, sake, mirin, lemon juice, gin-

coat the fish and sea beans with the mari-

ger, and onion. Whisk together. Season

nade. Cover and refrigerate for at least 1

with salt and pepper to taste (keep in

hour for the flavors to combine while you

mind the sea beans will also be salty).

make the pineapple poi and taro chips

2. Add the hamachi and sea beans. Gently

Directions Continued: 3. Place Âź 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 4. Transfer to a container, cover, and refrigerate until ready to use.

5. 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 6. In a large heavy pot, heat about 3 inches of oil to 350â °F. 7. 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 8. 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.

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17

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19

darren_eats Joong: Chinese Tamale

| Illustrated by: Darren Chan

(Credit to Mother China) Ingredients: 1 (12 oz.) package dried bamboo leaves

bean*

½ lb pork belly

8 raw salted duck egg yolks

2½ lb glutinous rice [loh mai]*

3 links (6 oz. total) of Chinese sausage [lap

2 teaspoons vegetable or canola oil

cheong]

4 teaspoons kosher salt

¼ cup dried baby shrimp (1 oz. total) [ha mai]

1 (14-ounce) package dried split hulled mung

4 dried scallops [1 oz. total] [ghown bhoy]

Directions: 1. soak the bamboo leaves overnight to

Using a vegetable brush, take one leaf and

remove any impurities that can spoil the

scrub each side and rinse again under

joong, the glutinous rice overnight, the

running water. Trim off stem using kitchen

mung beans overnight in water (make

shears and discard. Repeat until all the

sure there is plenty of water as they will

leaves are scrubbed, rinsed and trimmed.

expand), and the dried scallops overnight

Put leaves in colander and set aside.

2. For the bamboo leaves: Place at least

4. For the lap cheong: Rinse lap cheong

half of the package of joong leaves in

under cold running water and drain.

a large container and cover completely

Cut each lap cheong in half cross-

with cool water. Soak leaves for twenty-

wise. Split each half lengthwise twice

four hours, changing water twice.

into quarters (you should get 8 pieces

3. Place joong leaves in large stockpot or

out of each lap cheong). Set aside.

Dutch oven. Cover with water and place on

5. For the salted duck egg yolks: If using

stove over high heat. Bring to a boil, reduce

cooked salted duck egg yolks: Cut

heat to medium and cook for 30 minutes.

each yolk in half and set aside.

Drain leaves and rinse with cold water.

Directions Continued: 6. lops: Place shrimp and scallops in sep-

tuck under thumb to create pocket inside

arate small bowls. Wash three times

leaves for joong. Hold the folded leaves in

in cold water drain. Cover completely

one hand and then use the other hand to

with water and let soak for fifteen min-

open the leaves to make the pocket inside.

utes. drain and set aside. Shred scallops into strips and set aside.

7. For the rice: Place rice in fine meshed

11. Holding leaves firmly, place 3 tablespoons rice mixture in pocket. Add once piece cured pork belly, half an egg yolk, three

strainer. Rinse under cold running

shrimp, three strands scallops and one

water until water runs clear. Transfer to

piece lap cheong to center of rice. Cover

large bowl and cover completely with

filling with another 3 tablespoons rice.

cold water. Allow to soak 15 minutes.

Drain well and transfer to large bowl.

8. For the mung bean: Place beans in fine

12. 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

meshed strainer. Rinse under cold run-

leaf to close everything up.Take outer edge

ning water until water runs clear. Add

of third leaf and fold it towards the center,

vegetable oil and salt and mix well. Add

sealing the joong. The joong should now be

mung beans to rice and toss to combine.

sealed at one end and open at the other.

9. To Assemble: Take two whole joong leaves

13. Smooth out leaves towards open end

of approximately the same size. Make

and then gather all the ends, fold them

sure there are no tears or rips in leaves.

towards the center and hold down with

Leaves should curve in same direction.

your thumb. Be firm, but do not rip or tear

Take one joong leaf in each hand hold-

leaves. If leaves tear, start over. Secure

ing it horizontally in front of you while

the with kitchen twine by making several

making sure the ends match each other.

loops around joong and securing with

Overlap edge of one leaf onto center

knot. Pat finished joong with hands on

spine of other leaf. Hold overlapping

both sides to compact. Repeat until joong

leaves together with your thumb in the

leaves and filling are finished. Excess

center of the leaves and fold in half.

joong leaves can be dried at room tempera-

10. Fold bottom half inch of leaf upwards and

ture on a wire cooling rack and reused

PAGE

14. 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 2½ hours, topping up pot with boiling water to keep joong submerged and rotating joong every hour to promote even cooking.

15. Remove joong and drain in colander set in sink. Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce.

16. Extra joong can be stored in refrigerator for up to one week or in freezer for several months. To reheat, place in simmering water until heated through.

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23

albert_eats Bertolucci’s Gourmet Grilled Cheese

| Illustrated by: Albert Chang

(Credit to Bertolucci’s) Ingredients: 2 pieces sliced sourdough

1 slice Provolone cheese

½ fresh ripe tomato

1 slice Colombus Peppered Turkey Breast

1 slice Jarlsberg cheese

2 tbsp. butter

Directions: 1. Preheat skillet over medium heat.

2. Lather both sides of bread with butter (1 tbsp on each side) and place one slice of bread on skillet butter-side-down.

3. Add slice of Jarlsberg cheese on non-buttered side.

4. Slice half tomato into thin slices and place on top of cheese.

5. Gently place slice of turkey breast on top of tomato slices.

6. Add slice of Provolone cheese on top of turkey.

7. Place second slice of bread on top of sandwich butter-side-up.

8. Grill until lightly browned and flip over; repeat process until cheese is melted.

9. When cheese has melted, remove from skillet using spatula and cut in half diagonally.

nt on the page/ either version. May use deconstructed version or whole version.

Tostada Crisp by Kathy Choi

Use any element on the page/ either version. May use deconstructed version o

PAGE

25

kathy_eats Tostada Crisp

| Illustrated by: Kathy Choi

(Credit to Kathy Choi) Ingredients 1 onion

mozzarella cheese

2 tomatoes

small tortillas (Mission Artisan Tortillas)

1 lime

tostada shells (Guerrero Tostada Shells)

1 red bell pepper

1 whole cooked Rotisserie Chicken

1 head of lettuce

Teriyaki Sauce

1 avocado

Tapatío Sauce

feta cheese Instructions: 1. Shred Rotisserie chicken and place

4. Cut avocado in half then slice verti-

½ of shredded chicken over pan.

cally into one avocado half making thin

Add 2 tbsp. of teriyaki sauce and

slices. Use a large spoon to scoop

mix. Keep lid on at low heat.

out avocado slices and set aside.

2. Chop 1 head of lettuce into thin

5. Place 1 small tortilla on pan and heat up

pieces. Chop 1 red bell pep-

for 1 minute; flip occasionally. While heat-

per into small strips. Set aside.

ing, sprinkle mozzarella cheese over 1

3. Salsa mix: 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.)

round tostada shell and microwave for 30 seconds. Once heated, place heated tortilla directly onto the microwaved tostada shell.

6. Place ½ cup of shredded teriyaki chicken onto tostada base.

Directions Continued: 7. Add two spoons of salsa mix on top of chicken and spread evenly.

8. Add small handful of lettuce and spread evenly.

9. Place red bell pepper strips on top along with Âź of the sliced avocados.

10. Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatio Sauce lightly over tostada.

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27

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29

jackie_eats Choco-Banana Bonbons w/ Toasted Almonds shank

| Illustrated by: Jaclyn Cruick-

(Credit to William-Sonoma Eat Well, by Charity Ferreira) Ingredients ½ oz. semisweet chocolate ⅔ cup toasted and chopped almonds or pecans Directions: 1. 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.

2. Place the nuts in a shallow bowl. Line a baking sheeting with wax paper.

3. 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.

4. 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.

2 bananas

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kelsey D._eats Really Good Guac

| Illustrated by: Kelsey Dodge

(Credit to Emma Dorantes) Ingredients: 2 Large Avocados

chopped up pickled jalapeño slices

¼ cup sweet yellow onion

1 tsp. of jalapeño juice

¼ cup chopped cilantro

salt and pepper to taste

Juice of one lime Directions: 1. Slice open those ripe avocados and mush out the innards into a bowl.

Remove the pits and disgard.

2. 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.

3. Add 1 tsp of jalapeño juice for added spiciness if desired.

4. Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.

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emma_drinks Moscow Mule

| Illustrated by: Emma Dowling

(Credit to Mother Russia) Ingredients: ¼ cup lime juice ¼ cup vodka Directions: 1. In a copper mug, pour vodka over ice.

2. Add sugar syrup and lime juice.

3. Top with ginger beer and stir.

4. Garnish with mint sprig and lime slice.

½ cup ginger beer

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35

sam_eats Greek Grilled Avocados Recipe

| Illustrated by: Samantha Gee

(Credit to Tammilee Tips) Ingredients Avocado

Sun dried tomatoes

Olive Oil

Kalamata Olives

Artichoke Hearts

Feta CheeseS

Directions 1. Cut avocados in half and remove pit.

2. Slice the avocado into chunks, main-

oil is a great for this recipe.

4. Top your avocado with artichoke

taining the structure of the avocado

hearts, sun dried tomatoes, kal-

skin, so the olive oil and ingredients

amata olives and feta cheese.

can spread all over the avocado.

3. Drizzle the avocado with olive oil, sundried tomato infused olive

5. Place on barbecue for 5-10 minutes depending on the heat of your barbecue.

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allie_drinks Pimm's No. 1 Traditional Cocktail

| Illustrated by: Allison Gentes

(Credit to recipewise.co.uk) Ingredients (per person): 1 cup Pimm's liquor

1 slice apple

2 cups lemonade

1 slice cucumber

1 slice lemon

1 sprig fresh mint

1 slice orange

2 strawberries

Directions: 1. Half fill a large jug or tall glass with ice cubes 2. Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass.

3. Pour two parts lemonade to one part Pimms over the top of fruit. Mix and serve.

37

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danielle_eats Italian Sesame Seed Cookies

| Illustrated by: Danielle Hadley

(Credit to Grandma Claire Chiappinelli) ingredients: 3 lbs flour

4 tsp. baking powder

1½ lbs sugar

4 tsp. vanilla

6-7 eggs

jigger of whiskey

3-4 tbsp. milk

½ cup sesame seeds

1 lb Shortening (Half butter, half oleo) Directions: 1. Cream shortening and sugar, add beaten eggs, milk, vanilla & whiskey.

2. Gradually work in flour and baking powder.

3. Mix thoroughly and let stand about an hour.

4. Roll small amounts in seeds and cut.

5. Bake at 375 degrees for about 30 minutes or until golden brown.

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41

meagan_eats Shepherd’s Pie

| Illustrated by: Meagan Haneke Hopps

(Credit to Grandma Judith Hopps) 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.

Ingredients: 2 lbs ground beef 2 cans cut green beans (drained)

4 cups mashed potatoes (made from instant pota-

2 cans corn (drained)

toes, enough to cover dish)

2 cans condensed tomato soup (do not add

Shredded cheese (to melt on top)

water) Directions: 1. Preheat oven to 350°F 2. Brown the ground beef in a skillet 3. Make instant mashed potatoes in a bowl according to package instructions and set aside 4. Spray casserole dish with nonstick cooking spray 5. Open canned veggies; drain, dump in casserole dish 6. Strain off any fat from ground beef, then add on top of veggies 7. Mix/stir ground beef and all cans of veg-

gies together in casserole dish and spread evenly along the bottom of the dish 8. Open tomato soup cans (do NOT add water), dump on top of veggie/beef mix.

9. Stir in with the veggie/beef mix so that veggies/beef are evenly coated in tomato soup 10. Spread mashed potatoes to even cover all other ingredients (do NOT mix in) 11. Cook for 25 minutes, uncovered 12. Cover with shredded cheese and let cook for another 5 minutes in the oven.

13. Let cool and enjoy!!

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43

kelby_eats PORK WITH SWEET SOY SAUCE (BABI KECAP)

| Illustrated by: Kelby Hertanu

(Credit to Mrs. Lusiana Hertanu) Ingredients: 2 lbs Pork Butt or Shoulder or Spare ribs

2 Star Anise

1 tsp. of salt

2 Tbsp. Sweet Soy Sauce (Kecap Manis)

½ tsp. white pepper

3 Tbsp. of oil

1 tsp. Chinese Five Spices

2 shallots

2 Tbsp.. rice wine

1 inch ginger

2 Tbsp.. soy sauce

2 cloves garlic

Directions: 1. In a food processor grind the spices (2 shallot, 1 inch ginger, 2 cloves garlic) 2. Cut the pork into about 2 inch cubes 3. Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices 4. Let the pork mixture sit in the rice wine and soy sauce for at least 10 minutes 5. Put oil in a pot and stir fry the spices on medium heat for about 3 minutes.

6. Add the pork mixture and star anise into the pot, then stir occasionally and cook until it changes to a deep brown color 7. Add 1 cup of water and Sweet Soy

Sauce (Kecap Manis) to the pot 8. Cook until done (about 45 minutes – 1 hour, depending on desired tenderness) and oil comes out.

9. Serve with rice and vegetables for a balanced meal

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45

joe_eats Shepherd’s Pie with an Accent

| Illustrated by: Joeseph Hewison

(Credit to Gordon Ramsay) Ingredients: 2 Tbsp. olive oil

Tomato puree or paste

1½ lbs ground lamb or beef

Red wine

1 large carrot

¼ cup chicken stock

1 large onion

1½ lbs golden potatoes

Fresh rosemary

¼ cup heavy cream

Fresh thyme

3½ Tbsp. butter

4 cloves minced garlic

Salt

Salt

Pepper

Pepper

2 Egg yolks

Worcestershire sauce

¼ cup parmesan cheese

Directions: 1. Dice the garlic.separate herbs from the stems 2. Separate egg yolks 3. Peel and slice potatoes into even pieces 4. 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.

5. Add rosemary, thyme, and garlic, then stir some more.

6. Add carrot, and onion, stir a little longer.

Add Worcestershire Sauce, stir, add Tomato Puree, Red Wine and sweat down for a minute or two.Add chicken stock and cook for 3 more minutes.

Directions Continued: 7. 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 8. Scoop meat mixture into a deep casserole or other oven safe dish and thenspoon the mashed potatoes over the top.

9. 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.

10. Serve.

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49

alyssa_eats Avocado Mango Shrimp Stacks

| Illustrated by: Alyssa Hornby

(Credit to immaeatthat.com) Ingredients: 1 cup broccoli salad sprouts

on the BBQ)

1 cup tomatoes, diced

3 sprigs cilantro (optional)

¼ cucumber, thinly sliced

3 inch diameter x 3 inch high metal cylinder (an

½ cup corn

empty soup can with ends removed will also work)

1 mango, cubed

6 Tbsp balsamic vinegar

½ red onion, diced (~½ cup)

3 Tbsp olive oil

1 avocado, cubed

¼ tsp pepper

8 ounces cooked shrimp (I recommend grilling

⅛ tsp salt

Directions: 1. To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper. Cover and place in fridge while preparing stacks.

2. Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Now add the ingredients one at a time.

3. First add in the broccoli salad sprouts.

4. Next add tomatoes.

5. Add cucumbers on one side, and corn on the other.

6. Add mango on top of the cucumber side,

and red onion on top of the corn side.

7. Completely top with avocado.

8. 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.

9. Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro.

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51

sara I._eats Mexican two bean chicken chili

| Illustrated by: Sara Ingram

(Credit to The Pampered Chef) Ingredients: 2 cups chicken broth

1 cup drained canned whole kernel corn

1 jar (16 oz) thick and chunky mild salsa

3 cups shredded cooked chicken

1 cup tomato sauce

1 garlic clove, pressed

1 medium zucchini, coarsely chopped (about 11/4

1½ - 2 Tbsp. chili powder

cups/300 mL)

1 tsp ground cumin

1½ cups rinsed & drained canned black beans

*Optional toppings such as shredded cheese,

1½ cups rinsed & drained canned pinto beans

sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves

Directions: 1. Combine broth, salsa and tomato sauce in (4-qt.) 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.

2. Ladle chili into soup bowls. Top with desired toppings.

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kirsten_eats Mor Mor’s Pineapple Upside Down Cake

| Illustrated by: Kirsten Jacobsen

(Credit to great grandmother Mor Mor) Ingredients ¼ lb butter

1 can pineapple rings in juice

1 cup brown sugar

1 box yellow cake mix

Directions 1. In a 12in oven safe skillet (cast iron skillet works best) melt the butter.

2. Add brown sugar until thick (but not caramelized).

3. Arrange the pineapple rings on top of the brown sugar and butter mixture.

4. Prepare the yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water.

5. Pour the yellow cake batter in the pan, over the top of the pineapple rings.

6. Bake at 350 degrees for 30–35 minutes.

7. Remove from oven when a toothpick comes out clean.

8. Turn out onto a cake plate immediately and let cool.

9. Enjoy.

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55

evan_eats WORLDS BEST CHOCOLATE CHIPS COOKIES!!!

| Illustrated by: Evan Laforce

(Credit to Food.com, Karen A.) Ingredients: 他 cup white sugar

3 cups all-purpose flour

1 cup brown sugar

他 tsp. baking soda

1 cup butter, softened

他 tsp. salt

1 Tbsp. vanilla

3 cups semi-sweet chocolate chips

2 large eggs, slightly beaten

1 cup walnuts, chopped or 1 cup pecans

Directions: 1. Preheat oven to 350 degrees.

2. Cream sugars and butter.

3. Add vanilla and eggs and mix well.

4. Combine dry ingredients together and gradually add to creamed mixture.

5. Stir in chips and nuts.

6. Roll into 1村" balls and place on nonstick cookie sheets, about 2" apart.

7. Bake for 10 to 12 minutes.

8. Eat all of them in one serving!!!

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57

cristopher_eats Halo-Halo

| Illustrated by: Cristopher Lagmay

(Credit to Cristopher Bryan Lagmay) Ingredients 2 Tbsp. macapuno (preserved shredded young

2 Tbsp sliced caramelized plantains

coconut)

1 cup shaved ice

2 Tbsp kaong (sugar palm nuts)

½ cup evaporated milk

2 Tbsp nata de coco (coconut gel)

1 scoop of mango, vanilla, or ube (purple yam)

2 Tbsp freshly grated cantaloupe

ice cream

2 Tbsp freshly shredded jackfruit

2 Tbsp caramel custard

Directions 1. In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains.

2. Cover the mixture with enough shaved ice, depending on preference.

3. Swirl evaporated milk on top of the ice.

4. Top with a scoop of ice cream and some slabs of caramel custard.

5. Mix it all together. Or not.

6. Sit back. Relax. Enjoy. Refill.

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59

kelsey L._drinks Blackberry Meyer Lemon Gin and Tonics

| Illustrated by: Kelsey Lancaster

(Credit to spoonforkbacon.com) Ingredients: 12 blackberries

12 oz good quality gin

20 fresh mint leaves

tonic water

2 Meyer lemons (can sub. regular lemons)

ice

Âź cup simple syrup Directions: 1. Set out four high ball glasses.

2. Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tablespoon simple syrup in each glass and muddle together.

3. Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve.

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61

chelsea_eats Buckeye Brownie Cookies with Fudge Frosting

| Illustrated by: Chelsea Lightfoot

(Credit to Cookiesandcups.com) Ingredients: 1 box (18-19 oz) brownie mix

sea salt flakes

¼ cup butter, melted

1 cup butter, room temperature

½ cup cream cheese, room temperature!

⅔ cup boiling water

1 egg

1 cup Hershey’s Special Dark cocoa powder,

¾ cup peanut butter

sifted (you can use regular cocoa powder if you

¾ cup powdered sugar ¾ cup chocolate frosting

prefer, that tastes great too.)

8 cups powdered sugar 1 tsp vanilla

Directions: 1. Preheat oven to 350° 2. Line baking sheet with parchment paper.

3. 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.

4. 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.

5. 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.

6. Press peanut butter down slightly because the peanut butter won't spread and you don't want the cookies to be too tall.

7. Bake for 10-12 minutes until edges are set, then let cool until they are room temperature.

8. When cooled, top each cookie with about a tablespoon of chocolate frosting and a pinch of sea salt flakes.

9. In a mixer combine all ingredients and over low speed for 30 seconds.

10. Increase speed to medium and beat for 1 minute until smooth.

11. Let frosting cool for 15-20 minutes

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63

florence_eats Mushroom Risotto

| Illustrated by: Florence Lui

(Credit to Myleen on http://allrecipes.com/recipe/gourmet-mushroom-risotto/) Ingredients: 6 cups chicken broth, divided

½ cup dry white wine

3 Tbsp. olive oil, divided

sea salt to taste

1 lb. portobello mushrooms, thinly sliced

freshly ground black pepper to taste

1 lb. white mushrooms, thinly sliced

3 Tbsp. finely chopped chives

2 shallots, diced

4 Tbsp.butter

1½ cups Arborio rice

⅓ cup freshly grated Parmesan cheese

Directions: 1. In a saucepan, warm the broth over low heat.

2. 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.

3. 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 ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

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65

alyx_eats Now That’s a Taco Salad

| Illustrated by: Alyx Mackler

(Credit to howseetitis.com) Ingredients: 2 boneless, skinless chicken breasts

1 avocado, chopped

2 Tbsp. olive oil

⅔ cup sweet corn

2 limes, juiced

½ pint grape tomatoes, quartered

2 garlic cloves, minced

¼ red onion, diced

2 tsp. ground cumin

¼ tsp. salt

2 tsp. smoked paprika

¼ tsp. pepper

½ tsp. chili powder

1 Tbsp. olive oil

¼ tsp. salt

½ tsp. red wine vinegar

¼ tsp. pepper

1 lime, juiced

2 oz monterey jack cheese, freshly grated

a few tortilla chips, crushed

4 cups butter lettuce, chopped Directions: 1. The night before (or a few hours before)

grill the chicken - whichever you prefer!

combine cumin, paprika, chili powder, salt

Once chicken is finished, let cool for a

and pepper in a small bowl. Add chicken

few minutes and then cut into chunks.

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.

2. When ready to make the salads, heat a

3. 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

large skillet over medium-heat heat and

in chicken and toss well, then separate

add a little olive oil. Sear chicken both

on to two plates or bowls. Add crushed

sides then reduce heat to medium-low,

tortilla chips on top and it’s fiesta time!

cover and cook until chicken is cooked through. Additionally you can bake or

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67

madison_eats Browned Butter Spoon Cookies

| Illustrated by: Madison Mar

(Credit to Food Network Kitchens (www.foodnetwork.com)) Ingredients: 1 cup (2 sticks) unsalted butter

¾ cup sugar

2 cups all-purpose flour

1 Tbsp. pure vanilla extract

¾ tsp. baking powder

¼–⅓ cup raspberry jam

Pinch fine salt

Confectioners’ sugar, for dusting

1 large egg yolk Directions: 1. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.

2. 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.

3. 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.

4. Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gen-

tly 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.)

5. 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.

6. When cool, spread ½ 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.

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69

jared_drinks BlackFlower Fizz

| Illustrated by: Jared Moore

(Credit to Mixologists Jared Moore & Jack Britton) Ingregients: Absolut Citron Vodka

Mint

St. Germaine Elderflower Liqueur

Pomegranate Juice

Perrier Jouet Brut Champagne

Sprite

Peaches

Dry Ice (optional for effect)

Blackberries Directions: 1. In a pint glass muddle: one slice of a fresh peachtwo fresh blackberriestwo fresh mint leavestwo ice cubes 2. Fill the glass with ice and add: 3. 2 oz Absolut Citron Vodka 4. .75 oz St. Germaine Elderflower Liqueur 5. 1.5 — 2 oz Pomegranate Juice 6. splash of Sprite (can substitute club soda) 7. Shake and strain into large chilled martini glass, then float: 8. 1.5 oz Perrier Jouet Brut Champagne 9. 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 freezer.

10. When ready to serve, prepare drinks, push the drink pick down (as a stem) and float the frozen “flower” garnish on top, finish with small piece of dry ice for dramatic smoking and fizzing effects, as well as colder drinks.

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skyler_eats Nana’s Banana Bread

| Illustrated by: Skyler Muench

1¾ cups of flour

⅓ cup of Crisco

2 tsp. of baking powder

⅔ cup of sugar

¼ tsp. of baking soda

2 eggs

½ tsp. of salt

1 cup of mashed bananas

Directions: 1. Heat oven to 350 degrees and grease loaf pan 2. At medium speed in electric mixer mix (cream) Crisco and sugar 3. Then add eggs and beat until very light (about 4 minutes).

4. Mix together flour, baking powder, baking soda and salt 5. Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended 6. Pour into greased loaf pan 7. Bake one hour 8. Cool in pan for 10 minutes and then put on cooling rack.

9. You can also add chocolate chips (about ½ cup) or chopped nuts (about ½ cup)

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viridiana_drinks Cucumber Sangria

| Illustrated by: Viridiana Osio

(Credit to www.bhg.com) Ingredients 1 small honeydew melon

1 750 milliliter bottle Sauvi

12 lime, thinly sliced

gnon blanc or other semi-dry

Âź fresh mint leaves

white wine, chilled

Âź cup lime juice

1 liter bottle carbonated water, chilled

1 cup honey

Fresh mint sprigs and/or leaves (optional)

Directions 1. 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. 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.

2. To serve, stir in carbonated water.

Ladle or pour into glasses. If desired, garnish with additional mint.

3. From the Test Kitchen 4. *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.

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christy_eats Caprese Stacks

| Illustrated by: Christy Pak

(Credit to tablespoon.com) Ingredients: 1 medium to large Tomato

4 t sp. Balsamic Vinegar

Âź cup Basil Leaves

1 T bsp. Olive Oil

4 oz Fresh Mozzarella Cheese

Salt and Pepper, to taste

Directions: 1. Slice the tomato in approximately 1/4 inch thick slices.

2. Do the same for the mozzarella.

3. Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes).

4. Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.

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77

hyung- min_eats California Roll

| Illustrated by: Hyung-Min Park

(Credit to foodnetwork.com) Ingredients 2 Tbsp. rice vinegar

1 small cucumber, peeled and cut into match-

1 medium avocado, peeled, pitted, and sliced

stick-size pieces

into 1/4-inch thick pieces

1 small carrot cut into matchstick-size pieces

4 sheets nori (seaweed)

4 imitation crabsticks, torn into pieces

½ batch sushi rice, recipe follows

Wasabi and Soy Sauce for serving

⅓ cup sesame seeds, toasted Directions 1. Prepare sushi rice first. When the

6. Turn the sheet of nori over so that

rice is done from the cooker, place

the rice side is down. Place ⅛ of the

the rice into the mixing bowl and

cucumber, carrot, avocado and crab

combine it with rice vinegar.

sticks in the center of the sheet.

2. Allow the rice mixture to cool to room

7. Grab the edge of the mat closest to you,

temperature before making the roll.

keeping the fillings in place with your

3. Cover a sushi roll rolling mat with plastic wrap.

4. Cut nori (seaweed) sheets in half crosswise.

5. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about ½ cup of the rice evenly onto the nori.

Sprinkle the rice with sesame seeds.

fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.

8. Cut the roll

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79

rebecca_eats Grandma’s Swedish Pancakes

| Illustrated by: Rebecca Reid

(Credit to Lavina DeNatale) Ingredients: 3 eggs

2 Tbsp. of sugar

1¼ cup of milk

4 Tbsp. of butter

¾ cup of flour

1 lemon

½ tsp salt

powdered sugar

Directions: 1. Set a large non-stick saucepan on

be a thin coating on the saucepan and

medium heat and coat with non-

should rise up to the edges a little bit.

stick spray. Wisk together the eggs in a large bowl and then add milk.

5. Flip the pancake when the thin edges start to brown by using a large spat-

2. In a separate bowl combine

ula after delicately peeling the edges,

the sugar, flour, and salt.

and then the whole pancake from the

3. Whisk in this mixture little by little to the eggs and milk, until there are no clumps and the batter is creamy.

4. 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

pan. It should be a very light brown color on the side now facing up.

6. When the edges start to get crisp, roll the pancake up and place it on a warm plate.

7. Serve with powdered sugar and melted butter and lemon juice mixture.

8. Also add on any topping of your choice like fruit, nutella, peanut butter, syrup, jam, etc.

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81

emilee_eats Chocolate Chip Pumpkin Bread

| Illustrated by: Emilee Rudd

(Credit to Kathy Rudd) Ingredients: 1¾ cups unbleached all purpose flour

1 cup sugar

1 tsp. nutmeg

3 large eggs

1 tsp. ginger

½ cup vanilla pudding

1 tsp. cinnamon

1 cup canned pure pumpkin

1 tsp. baking soda

1 tsp. vanilla extract

1 tsp. baking powder

⅓ cup whole milk

¾ tsp. salt

1 cup miniature semisweet chocolate chips

½ cup olive oil Directions: 1. Preheat oven to 350°F.

8. Stir in chocolate chips.

2. Grease and flour 9x5x2 ½

9. Transfer batter to prepared pan.

-inch metal loaf pan.

3. Sift first 7 ingredients into medium bowl.

4. Using electric mixer, add oil in large bowl until smooth.

5. Gradually beat in sugar, then beat in eggs 1 at a time.

6. Add vanilla pudding with egg mixture, pumpkin, and vanilla.

7. Beat dry ingredients into pumpkin mixture alternately with milk.

10. 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.

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kerstin_eats Nana’s Coconut Cream Pie

| Illustrated by: Kerstin Segervall

(Credit to Dorothy Coombs aka Nana) Ingredients ⅓ cup flour

½ tsp. vanilla

⅔ cup sugar

4 beaten egg whites

¼ tsp. salt

3 Tbsp. powdered sugar

2 cups evaporated milk

Crust

4 beaten egg yolks

Store bought crust

Directions: 1. cook crust at 450 for 12min or until golden brown 2. Mix dry filling ingredients into a deep pot 3. Heat up milk on low in sauce pan. Once hot slowly mix into dry ingredients.

4. 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.

5. 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)

6. Place pie into oven at 350 for 16 min 7. Eat all in one sitting if feeling fat.

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85

jason_eats Oat Nut Bars with Sweet Lemon Coconut Icing

| Illustrated by: Jason Shindler

(Credit to Trudy) Ingredients: ½ cup unbleached self raising flour

2½ Tbsp. molasses (or treacle or golden syrup)

½ cup unbleached plain flour

½ tsp. baking soda

½ cup rolled oats

¼ cup hot water

½ cup shredded coconut

for the lemony icing

¼ cup sunflower seeds

1 cup icing sugar

¼ cup pepitas (pumpkin seeds)

½ - 1 lemon, juice & zest

½ cup chopped walnuts

1 tsp. dairy-free or dairy butter

1 Tbsp. linseeds (flax seeds)

¼ cup shredded coconut

¾ cup dairy-free or dairy butter Directions: 1. Pre-heat the oven to 180°C/356°F 2. Sift the flours into a large bowl.

Add the oats, coconut, seeds and nuts and stir to combine well.

3. Combine the baking soda with the warm water and stir to dissolve.

4. 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.

Directions Continued: 5. Combine the molasses and butter mixture with the dry ingredients, stirring well until combined.

6. Transfer the mixture into a lightly greased 10 in. x 10 in. non-stick baking tray, smoothing it out to cover the base evenly.

7. 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.

8. 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.

9. Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets.

10. Once the icing is set cut evenly into bars.

11. 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.

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89

jenna_eats Ahi Tuna Tartare on Sesame Wonton Chips

| Illustrated by: Jenna Verbryke

(Credit to www.cdkitchen.com) Ingredients: 12 wonton wrappers (can substitute egg roll wrap-

1 tsp. sesame oil

pers)

1 tsp. peeled and grated fresh ginger

2 Tbsp. olive oil (will probably need more)

1 clove garlic, minced

3 Tbsp. sesame seeds

¾ teaspoon orange zest

6 oz. sushi - grade tuna, cut into ¼ - inch dice

2 Tbsp. fresh cilantro, finely chopped

2 Tbsp green onions, green parts only, finely

½ tsp. kosher salt

chopped 2 Tbsp sesame seeds, toasted 2 Tbsp soy sauce

1 avocado, cut into ¼ - inch dice 2 tsp. lime juice Cilantro sprigs, for garnish

Directions: 1. Preheat oven to 350 degrees F. Line a

seeds. Bake until golden, about 6 min-

baking sheet with parchment paper.

utes. (Can burn easily so watch care-

2. 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

fully). 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.

Directions Continued: 3. Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.

4. 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.

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sara_eats Black Russian Cake

| Illustrated by: Sara Vetrovec

(Credit to momma Stacey Vetrovec) Ingredients: 1 box of yellow cake mix

½ cup sugar

1 pack of instant chocolate pudding (4 serving

4 eggs

size)

¼ cup Kahlua

1 cup oil

½ cup powdered sugar

¼ cup vodka

¼ cup of Kahlua

¾ cup water Directions: 1. Combine all ingredients 2. Pour batter mixture into greased bundt pan 3. Bake 350 degrees for 45-50 minutes 4. For glaze, combine ½ cup powdered sugar with ¼ cup of Kahlua 5. Poke a few holes in cake with a toothpick before drizzling glaze over top of cake 6. Sprinkle with powdered sugar before serving!

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95

paul_eats Korean Barbecue Short Ribs (Kalbi)

| Illustrated by: Paul Washington

(Credit to Joyce Washington) Ingredients: 4 lbs. Korean-style short ribs (LA style cut ribs

3-6 cloves Garlic; minced

also works)

1 Tbsp. Honey

¾ cup Soy Sauce

2 - 3 Tbsp. Toasted sesame seeds

2 Tbsp. Sugar

1 tsp. Sesame oil

2 Tbsp. Brown Sugar

1 tsp. Oil

½ onion Yellow onion; chopped

½ tsp. Cayenne

2 stalks Green onion; chopped

2 Tbsp. Mirin aka Rice Wine (or White vinegar)

2 tsp. Ginger; minced Directions: 1. Combine all ingredients except for

3. Submerge ribs in the marinade mak-

ribs in a large bowl or plastic bag,

ing sure they are completely covered.

make sure the bag is big enough

Meat can be touching but make sure

that it can fit the ribs in later.

to mix it so that the marinade gets in

2. Mix all ingredients until sugar has dissolved.

between the ribs. Cover the bowl or close the bag with no air so that the marinade is always touching the ribs.

Directions Continued: 4. 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.

5. 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.

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99

kat_eats Moroccan Chickpea Soup

| Illustrated by: Kat Whalen

(Credit to America’s Test Kitchen Healthy Cookbook) Ingredients: 1 Tbsp. canola oil

2 (15-oz) cans chickpeas, rinsed

1 onion, minced

1 lbs. red potatoes (about 3 medium) scrubbed

1 Tbsp. sugar

and cut into ½ - inch pieces

4 garlic cloves, minced

1 (14.5 oz) can diced tomatoes

½ Tbsp. hot paprika

4 cups low sodium chicken broth

¼ Tbsp. saffron threads, crumbled

1 zucchini, seeded and cut into ½ inch pieces

1/4 tsp. ground ginger

¼ cup minced fresh parsley

1/4 tsp. ground cumin

salt and pepper lemon wedges

Directions: 1. Heat the oil in a large dutch oven over

the potatoes are tender, about 20 min-

medium-high heat until shimmering. Add

utes. Stir in the zucchini and continue to

the onion and sugar and cook until sof-

simmer until tender, 5 to 10 minutes.

tened, about 5 minutes. Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fragrant, about 30 seconds.

2. Stir in the chickpeas, potatoes, tomatoes with their juice, and broth. Bring to a simmer, partially cover, and cook until

3. 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.

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101

amanda_eats Oriental Cold Noodle Salad

| Illustrated by: Amanda Yam

(Credit to Oriental Cold Noodle Salad Dish found at Los Altos Bakery and CafĂŠ in Los Altos, CA) Ingredients: 1 (16 ounce) package Capellini

2 Tbsp. rice vinegar

2 red bell peppers, diced

2 Tbsp. olive oil

1 cup chopped green onion

2 Tbsp. sesame seed oil

½ cup cilantro

1 Tbsp. brown sugar

1 Tbsp. sesame seeds

1 Tbsp. chili paste

2 Tbsp. soy sauce

1 tsp. salt and pepper

Directions: 1. Fill a large pot with lightly salted water

onions to the pasta in a large bowl

and bring to a rolling boil over high

and toss in the dressing. Garnish with

heat. Once the water is boiling, stir in

sesame seeds. Serve warm, or cover

pasta, and return to a boil. Cook the

and refrigerate for a cold salad.

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.

2. For the dressing, whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper.

3. Add bell peppers, cilantro, green

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103

olivia_eats Fear of a Black Planet Cake

| Illustrated by: Olivia Yu

(Credit to http://michelle-fromthekitchen.blogspot.com/) Ingredients 16 oz. cream cheese

2⅔ cups cake flour

¼ cup sugar

1 Tbsp. & 1 tsp. baking soda

1 egg

¼ tsp. salt

1 egg yolk

½ cup butter

2 tsp. vanilla

1½ cups sugar

1 cup chocolate chips

2 eggs

¾ cup cocoa

1 tsp. vanilla

½ cup hot water

1 cup buttermilk

Directions: 1. To make filling: Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy.

2. Fold in the chocolate chips and set aside.

3. To make batter: Combine the cocoa

and beat until fluffy. Add the cocoa mixture and beat until combined.

6. Fold in the buttermilk and the dry ingredients and blend until just mixed.

7. Pour ⅔ of the batter into a greased 9

and hot water in a small bowl. Stir until

in by 13 in pan. Drop the filling onto

thoroughly mixed and set aside.

the batter by tablespoonfuls, tak-

4. In a separate bowl, mix together the cake flour, baking soda, and salt and set aside.

5. In a large bowl, cream the butter until smooth. Add sugar and then cream again. Add eggs and vanilla extract

ing care to distribute it evenly.

8. 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.

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105

Zach_slurps Taco Soup!

| Illustrated by: Zachary Zulch

(Credit to Zulch Family Recipe) Ingredients: 1 lb. ground sirloin

14 oz can of kidney beans

¾ yellow onion

24 oz can of hominy

1 packet dried ranch dressing

24 oz can of diced tomatoes

1 packet Schilling taco seasoning

Small bag of Fritos

8 oz can of Rotel diced chili

Cilantro

14 oz can of corn

2 cups of Mexican shredded cheese

14 oz can of pinto beans Directions: 1. Chop and sauté yellow onion in a large skillet 2. Add ground sirloin and continue sautéing until meat is a light brown color.

3. If your meat is under 90% fat free, drain and remove fat 4. Note: Meat does not need to be thoroughly cooked as it will be boiled in the steps below 5. Remove from heat and pour into a large pot 6. Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot 7. Bring to a boil

8. Once boiling, change heat to low and simmer for three hours 9. Remove from heat and serve 10. Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl

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CHRISTY PAK TYPEFACES USED: fontSite Sans DATE: March 13, 2014

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