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
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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.
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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.
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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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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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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
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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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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
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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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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.
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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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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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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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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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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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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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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
Ÿ 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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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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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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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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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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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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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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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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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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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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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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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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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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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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