Paul P. Gates Multicultural Community Cook Book by GatesCookBook

PAUL P. GATES SCHOOL PAUL P. GATES SCHOOL MULTICULTURAL COMMUNITY COOK BOOK

MULTICULTURAL COMMUNIT Y

COOK BOOK Celebrating the Rich Diversity of our School.

2020-2021

PAUL P. GATES SCHOOL

MULTICULTURAL COMMUNIT Y

COOK BOOK Celebrating the Rich Diversity of our School.

GATES 2020-2021

Thank you for sharing a part of your culture and family with the Gates Community. We will all be enjoying these recipes for years to come and fond memories of our times together at Gates. Cheers, Lynne & Allison

GATES 2020-2021

Odisha, India Traditional Cheese Cake (Chena Poda) The dish is important as it’s our family favorite and its traditional authentic festival sweet dessert from Odisha, India. Contributed by the Nanda Family Rennee, Kindergarten

GATES 2020-2021

Traditional Cheese Cake (Chena Poda) 1 gal

Milk

Procedures:-

5 tsp.

Lemon Juice

1 cup

Brown Sugar

1/4 cup

Molasses

Boil 1 Gallon milk for 30 minutes in medium high heat. Add 5 tsp. of lemon juice, stir and boil and rest it to get fresh cheese. Strain the cheese again by keeping under running cool water strain. Now cheese is ready for cheese cake.

1/2 tsp.

Salt

1 tsp.

Cardamon Powder

1/4 cup

Rice Flour

1/4 cup

All Purpose Flour

Baking:-

1 tsp.

Baking Powder

Preheat oven to 410 F

1/2 tsp.

Baking Soda

1/2 cup

Butter

Put a parchment paper in a baking cake pan, pour mixture, bake it for 50 minutes, cool down for 1 hr. .

Now In a mixing bowl add dry ingredients like Rice flour, All purpose flour, Baking powder, Baking soda, salt, brown sugar and mix together. Now add Butter, Molasses, fresh cheese , cardamom powder and mix it thoroughly. The cheesecake batter is ready.

Then Enjoy the delicious traditional Odisha cheese cake.

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HAITI Soup Joumou On January 1st 1804, Haiti declared Independence from France after a revolution that lasted more than 12 years. January 1 marks the beginning of a new year, a reason to celebrate the possibilities of what the future will bring. For Haitians the celebration is a little bit more SPECIAL, because it is also our independence day. Every New Year, and in celebration of our Independence, Haitian families gather together to feast in honor of a line of ancestors that fought for our freedom. The centerpiece of the festivity is the Joumou soup_a traditional soup dating back centuries ago. The Soup that symbolizes Haitian Freedom. On January 1st the country’s independence day, Haitians prepared soup Joumou with an even richer history. The new name was also an old one: Haiti ( In Haitian Creole, Ayiti) came from the indigenous Taino word for the region, it means “Land of mountains.” The slaves were not allowed to drink the soup. It was a delicacy, something reserved for French, slave masters. When Haitians threw out the French, they vested this previously forbidden food with new meaning. The soup became a symbol of Haitian independence and freedom. Soup Joumou is everything for Haitians, it really is our freedom soup. The soup is a tradition in Haiti and for every Haitians across the world. Contributed by the Demosthenes Family Mike, 4th Grade

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Soup Joumou 1 lb.

Beef Stew Meat

1 lb.

Beef w/bones

10 cups Water 1

Scotch Bonnet Pepper or habanero

Medium Calabaza squash or 1 Butternut squash (about 2 pounds) peeled, cut into 2” chunks

Peeled Carrots (sliced)

Celery Stalk, coarsely chopped

Parsley Sprig (optional)

Thyme sprig (optional)

Peeled Turnips diced

Large russet potatoes finely chopped

1 lb.

Pound Cabbage chopped finely

1 lb.

Pound thin spaghetti

2 tbsp.

Olive Oil

1 tsp.

Onion Powder

1 tsp.

Garlic Powder

1 tsp.

Ground Black Pepper

1/2 tsp.

Kosher Salt, plus more

Fresh Lime Juice Crusty Bread

SPECIAL EQUIPMENT A large stock pot (at least 10 quarts)

In a medium pot, cook squash over medium heat until squash is fork-tender in 6 cups of water for 30 minutes. While the squash is cooking, clean meat with lime rinse with water and drain. Marinate meat with the spice-powder onion,dry parsley, thyme, garlic powder, olive oil, green pepper, salt and black pepper ground together.( For an enhanced flavor, 1 hour up to one day in advance.) Cook the meat covered over medium heat for 25 minutes until the meat is beginning to soften. Using tong or a slotted spoon, transfer the squash to a blender, add the water that you cook the squash with and puree until smooth, return to the pot, add beef and bring to a simmer. Add the cabbage, carrots, celery, powder onion, garlic powder, turnips, potatoes and parsley if using it and thyme if using it to the soup, bring to a boil, then reduce heat and simmer for 1 hour with a whole scotch bonnet for flavoring not to make the soup “hot”. Remember to find the scotch bonnet and remove it before it bursts. Add more hot water if required. (It may need more water) Add the spaghetti broken into short pieces and cook until tender. Taste and adjust seasonings. Turn off the heat. Divide the soup among bowls and serve with bread alongside if using bread.

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Russia Russian Crepes (Blini) Russian crepes are called “blini”. Blini are traditionally served during so-called Crepe Week. As the name implies, the Crepe Week is a week-long festival that occurs eight weeks before Orthodox Easter. No wonder that for my family blini represent celebration and good times. We love to have some blini for breakfast, especially on a cold winter morning. A quick disclaimer here: Blini are not meant to be a healthy food, they are fattening, filling and delicious. Contributed by the Pautov Family

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Russian Crepes (Blini) 500 cc.

Milk

1 1/2 cup

Wheat Flour

Eggs

1 1/2 tbsp.

Sugar

Pinch

Salt Olive Oil

In a large bowl, mix together the milk, eggs, salt and sugar. Gradually add flour and mix until the mixture is smooth, and its texture resembles a drinking yogurt. Depending on the type of milk you are cooking with, you may end up using a bit more or a bit less flour than the recipe is calling for. Heat a lightly oiled frying pan over medium heat. Nice and hot pan is the key here. Pour a ladle of crepe’s mixture and brown from both sides. Serve blini hot with some sour cream, butter and/or fresh berries.

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Greece Greek Honey Cookies This recipe is for cookies my mom, my children’s yiayia makes and they are a favorite. She usually makes a batch every week and the kids love them, and love helping make them. It is also done in the Greek mom way- my mom uses greek coffee cups (same as espresso cups) for measuring. As long as it is the same size cup for all ingredients (except the flour, that is a regular measuring cup) you are good! There is lot of eyeballing it, and also just feeling the dough with your hands until it is right. Making them with lots of love is the best way! Contributed by the Stratakias Family Yianni, 4th Grade

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Greek Honey Cookies 6 espresso cups

Corn oil or a light EVOO

3 espresso cups

Honey

3 1/2 espresso cups

Sugar

1 tbsp.

Ground cinnamon

2 1/2 espresso cups

Luke warm water

Juice of a lemon

4 tsp.

Baking soda

8 cups

All Purpose flour

Preheat the oven to 350*. Mix all the ingredients in a bowl except the flour, lemon juice and baking soda. Add the baking soda and lemon juice together, and then add to the mix, beat with a wire whisk. Start adding the flour to the mixture. Add 5 cups at first by mixing by hand. Add the rest of the flour a 1/2 cup at a time. Sometimes it can take all 8 cups or sometimes you only need 7, it depends on the flour, honey, and oil you use. After slowly adding the rest of the flour till your dough reaches a sticky consistency that won’t stick to a clean hand and is very shapable. Dough will be shiny and will oil your hands when touched. Shape into desired braided shape, S swirls, or pinwheels. Bake on a cookie sheet that is lined with parchment paper at 350 degrees till golden brown about 12 to 18 minutes. Keep them in an airtight container after completely cooled for up to 3 weeks.

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China Soft Egg Custard I have a Chinese traditional egg custard to share, not so beautiful from picture, but it is very popular in east Asia culture, because all kids really love it. It is not a dessert, it is more like a dish, my daughter likes to eat the egg custard with cooked rice. Contributed by Celina, 3rd Grade

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Soft Egg Custard 2

Eggs

1 tsp.

Cooking oil

1 Pinch

Salt

1 tsp.

Soy sauce (optional)

2 cups

Hot water (temperature should in the range of 130 F -170F)

Methods: crack open two eggs, mix with cooking oil, salt, soy sauce, use a hand mixer to mix them until the egg yolk and egg white are well mixed. Add the hot water in, mix it again, steam it for 15 minutes (or until you see the egg custard is formed and looks like a yellow color Tofu) It is not a dessert, it is more like a dish, my daughter likes to eat the egg custard with cooked rice.

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Pakistan Lentils & Rice ( Daal & Chawal) This is our favorite family recipe. Contributed by Myda, 4th Grade and Zayna, 6th Grade

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Lentils and Rice (Daal & Chawal)

Orange lentils Salt to taste Cayenne pepper to taste

1/2 tsp.

Turmeric

1/2 tsp.

Cumin powder

1/2 Cup

Chicken broth optional

2 Cups

Basmati rice Salt to taste

1-2

Cinnamon stick- small

In a pan put the lentils, add 3 cups of water, the ginger garlic paste, salt, pepper, turmeric, cumin powder and chicken broth and put on low to medium flame. Let it cook , simmer , for 15-20 minutes. Stir or whisk occasionally . Meanwhile , soak the basmati rice for 1/2 hour. Then put 4-5 cups of water in a medium to large pot. Let the water come to a slight boil , add salt and cinnamon sticks to it and then put the soaked rice ( rinse it 2-3 times to get rid of some starchy water ). Let the rice cook for 15 minutes as well till tender . Sieve it out , put a small blob of butter and let the rice sit for a while over low flame. Going back to the lentils , once the lentils at cooked, they become even and somewhat smooth like a thick sauce . In a shallow pan put 5-6 table spoons of olive oil. Let the oil heat up, put in a few pinches of cumin seeds. Let the cumin seeds sputter for a few seconds. Then take the oil mixture and put it over the cooked lentils . Mix the two together seamlessly. Garnish with chopped cilantro. Put lentils on the tender basmati rice. Enjoy!

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Peru Palta Rellena (Stuffed Avocado with Chicken Salad) One of our favorite recipes is a stuffed avocado that is very easy to make and delicious. Stuffed avocados are a very common dish in Peru and are versatile, they can be stuffed with tuna salad, vegetable salad and even shrimp or lobster salad. To make it choose the best avocados you can find. Perfectly ripe and creamy are the best. Squeeze a little lime juice on them to keep the color, sprinkle some salt and pepper, and fill them. Garnish with fresh herbs and tomatoes. You can serve them with a green salad on the side. This will make a light and tasty lunch or dinner. Contributed by the Benz Family Samantha, 2nd Grade

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Palta Rellena (Stuffed Avocado with Chicken Salad) 2

Avocado, perfectly ripe

Lime Salt and pepper

1 1/2 cup

Chicken breast, cooked and shredded (cold)

1/2 cup

Peas

1/2 cup

Diced carrots

2-3 tbsp.

Mayonnaise

1/2

Tomato

Garnish

Parsley or cilantro Iced water in a bowl

Boil 2 cups of water and a pinch of salt in medium sauce pan. Add peas and carrots and cook for 3-4 minutes, drain and transfer to a bowl with iced water, drain when cold. Combine in a bowl shredded chicken, cooked peas and carrots, mayonnaise, a lime squeeze, salt and pepper to taste. Cut the avocados in half, take out the pits, peel them. Sprinkle a little salt and pepper an a dash of lime. Fill the avocado cavities with a generous amount of chicken salad Put them in two dishes and garnish with parsley or cilantro leaves, tomato slices, and serve immediately.

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China Tangyuan with Sesame Filling Here’s our favorite household meal recipe : I have one recipe about a classic chinese festival food-Tang yuan with black sesame filling to share. Traditionally, the Chinese New Year Festival is a time for the family to get together in China. One activity during the Chinese New Year is the making and eating of Tangyuan which symbolize reunion. Enjoy! Contributed by the Yang Family

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Tangyuan with Sesame Filling BLACK SESAME FILLING 1/2 cup

Toasted Black Sesame

1/2 cup

Sugar or as needed

1/8 tsp.

Salt

80 ml.

Lard or butter

TANG YUAN DOUGH

To make the black sesame filling 1. Toast black sesame in a pan or oven (detailed guide can be found here) and then ground them into powders. Smaller particles can be accepted for the filling. Or you might find them directly in store. 2. In a bowl, mix black sesame powder with salt and sugar. Pour lard and mix well. Place in the fridge for 1 hour until slightly hardened.

2 cups

Glutinous rice flour

1/4 cup

Hot Water

To make the dough

3/4 cup

Cold Water

1. Place the sticky rice flour into a large bowl, add hot boiling water in the center and wait for 10 minutes. Then pour the cold water. Grasp to form a dough and keep kneading for a couple of minutes until the smooth; shape the dough into a long log so that you can make similar pieces in the following step. 2. Take one piece and shape it to a bowl carefully. Then scoop around 1/2 tablespoon to black sesame filling into the center. Seal the rice dumpling completely. Shape the balls as round as possible gently. 3. Bring water to a boiling in a pot (the water should be at least 2 cm. higher than the balls). Continue cooking for another 1-2 minutes after they float on the surface. 4. Scoop out with the soup and serve with sugar, or syrup.

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Bangladesh Beef Tehari Tehari is a form of biriyani that is very popular in Bangladesh. In weddings, religious occasions, family gatherings, beef tehari is one of the most wanted foods! In fact the capital of Bangladesh, Dhaka city is very famous for the beef tehari. Contributed by the Alam Family

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Beef Tehari Wash the meat under running water & set aside.

1/2 cup

Beef, small chunks with bone

1/2 cup

Onion

1/8 tsp.

Garlic Paste

80 ml.

Ginger Paste

2 cups

Red chili paste

1/4 cup

Turmeric powder

3/4 cup

Cumin powder

1 tsp.

Coriander powder

3 Small 1” pcs

Cinnamon

Cardamom

Black cardamom

4-6

Clove

8-10

Black pepper corn

1/2 tsp.

Shahi Jeera/cumin

1/2 cup

Oil

Once the water is reduced, strain the meat from the gravy.

1/2 tsp.

Kewra Water

In that gravy, add rice, fry until it looks glossy.

1/8 tsp.

Nutmeg Powder

1-3 strings

Mace

Add hot water & salt to the rice, for each cup of rice, add 1 ½ cup of hot water.

2 tbsp/ to taste

Salt

1 lb

Kali jeera/Basmati Rice

Wash the rice, drain & set aside. Divide the onion in two equal portions. Finely slice one portion & make a fine paste with the other. In two tbsp. of hot oil, fry the sliced onion until crisp & golden brown. On medium heat, heat up the rest of the oil. Add shahi jeera, cinnamon, cardamom, black cardamom, clove, black pepper corn. Fry for a minute, then add onion paste. Fry until golden brown. Add ginger, garlic & red chili paste, fry until the spices are all mixed well. Add all the powdered spices & little bit of water, mix well, cook until all spices are mixed well & you can see oil on top, about 3-5 minutes. Add meat, salt, mix well. Cover the pot, cook on low heat until the meat is tender, about 35-40 minutes. Stir in between. When the meat is cooked properly, increase the heat to reduce the water.

Cover the pot with a tight lid & cook until rice is about ⅔ way done. Then add the cooked beef, mix gently. Add fried onion & kewra water on top. Cover it again with a tight lid. Add a thick pan/tawa under the pot, cook on very low heat for 10-15 minutes or the rice is fully done. Turn off the heat and keep it on the hot pan for 10 more minutes. Serve it with a simple salad mix.

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USA Burke Family “Company” Dessert This dessert dates back to my great-grandmother on my mother’s side, who always made sure to have extra food and dessert ready to go for when strangers/friends/family showed up at the door! This dessert is served at all of our family gatherings and holidays, and my cousins and I enjoy sharing it with our friends! Contributed by Molly Meehan Gates Elementary School Special Educator

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Burke Family “Company” Dessert 64

Chocolate cookiescrumbled *

12 tbsp.

Kerrygold butter softened/room temperature

8 tsp.

Confectioners sugar

1/2 gal.

Vanilla ice cream softened

CHOCOLATE SAUCE 1 1/2 cup

Granulated sugar

3/4 cup

Milk

3 tbsp.

Hershey’s cocoa powder

1 tsp.

Vanilla

1 tsp.

Kerrygold butter

Mix together butter and sugar, and add cookie crumbles to the mixture. Line bottom of 9 by 13 pan with half of cookie mixture. On a cutting board, cut open the vanilla ice cream and slice the softened ice cream over the cookie mixture. Using a spatula, spread the ice cream evenly over the bottom layer of the cookie mixture. Top with remaining cookie mixture. Cover and freeze. Take out about 10-15 minutes before serving to make it easier to cut. Dish out and cover with chocolate sauce (optional but good!) Combine sugar, milk, and cocoa in a saucepan on medium heat. Stir to boil, reduce to simmer. Add vanilla and butter. Stir until smooth. Spoon over the ice cream dessert.

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India Lemon Rice Lemon rice recipe is a simple basic Ayurvedic, South Indian healhty rice recipe that is light on the stomach, appetizing and healthy. Lemon rice recipe is an easy to make rice dish which I often make especially for long journeys or picnics or any Indian festivals. The nutritive values of ginger, asafoetida, turmeric are immense. This was the first recipe that I had learnt to cook and still one of our family’s favorite recipe. My son also enjoys this in his lunch box, which can be relished with yogurt and potato chips. I actually make this recipe often with leftover rice. In fact when you use pre cooked rice , the cook time is reduced even further and can be made in 15 min. Contributed by Family Rey, 3rd Grade

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Lemon Rice Rinse rice until water turns clear. Then transfer to a pressure cooker with 1.5 cups water. Cook on high heat for 2 to 3 whistles. You can also cook in your Instant pot, high pressure for 5 minutes with natural pressure release.

1 cup or 200 gr.

Rice, I used Basmati

1/2 cup or 12 oz.

Water

1/4 +1/8 tsp. or to taste

Salt

2-2.5 tbsp. or to taste

Lemon Juice

1/2 tsp.

Urad dal (dhuli) soaked for 10 min

1/2 tsp.

Chana dal soaked for 10 min

1 tbsp.

Oil

2 tbsp.

Raw peanuts

1/2 tsp.

Mustard seeds

12-14

Curry leaves

1 or to taste

Green chili sliced

To the same pan, now add mustard seeds and let them pop.

Generous pinch

Hing also known as asafoetida

Add the soaked & drained dal to the pan. Saute until they turn light golden brown.

Meanwhile soak urad dal and chana dal in water for 10 to 15 minutes as the rice cooks. Then drain the water from the dals and set aside. Once the rice is cooked, fluff it with a fork and transfer to a large bowl and let it cool down. Then add the salt and the lemon juice and mix well until combined and set it aside. Heat oil in a small pan on medium heat. Once the oil is hot, add the peanuts to the pan. Cook the peanuts until roasted and they turn light golden brown. Don’t burn them. Remove peanuts on a plate lined with paper towel.

Add the curry leaves and chili. Saute for few seconds. Then add the turmeric, hing and mix. Remove pan from heat. Transfer tempering to rice along with the roasted peanuts. Mix all the seasoning well with the rice. Adjust salt and lemon juice to taste at this point. Serve lemon rice with a side of yogurt and potato chips NOTES You can also make this lemon rice using 3-4 cups of cooked rice. So this is a great way to use leftover rice. Follow the same recipe as it is except cooking the rice part. You can also add cashews to this lemon rice for that extra crunch and taste. To make it gluten-free skip the hing (asafoetida) or use gluten-free hing.

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Korea

y en��s. We ma�� ma�� t��o�g��u� t�e Pork Dumplings (Mandu) ��g��) t�a� is t�a��t�o��l� e�t�� du��g du��l��s s�e��d wi�� a si�� of so�

This is a recipe for pork dumplings that our family really enjoys. We make mandu throughout the year. Mandu can also be added to a rice cake soup (tteokguk) that is traditionally eaten during Korean New Year ( Lunar New Year). Chris loves these dumplings with a side of soy sauce as a dip. Contributed by the Kim Family Chris, 6th Grade

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Pork Dumplings (Mandu) 1 lb.

Ground pork

1/2 cup

Green cabbage - finely chopped

1/2 cup

Chinese chives - finely chopped

2 tbsp.

Soy sauce

6 tbsp.

Water

Scallions - finely chopped

Garlic cloves crushed

1 tsp.

Sesame oil

1/2 tsp.

Ground ginger (or 2 tsp.. fresh ginger - crushed)

1/2 tsp.

Salt

1/2 tsp.

Black pepper

1 pkg.

Dumpling wrappers (usually about 40 in a package)

1/4 cup

Water to seal dumplings

TO MAKE THE FILLING: In a large bowl mix the pork, water, soy sauce and ginger until well combined. Add the rest of the ingredients (cabbage, chives, scallions, garlic, sesame oil, salt and pepper) and mix well. TO MAKE THE DUMPLINGS: Put 2 teaspoons of the filling in the center of a wrapper. Dampen half of the wrapper’s edge with water, fold in half and seal. You can shape the dumpling as desired. Repeat with the rest of the wrappers. COOKING: Steam the dumplings for 20 minutes. NOTES: * You can adjust the amount of cabbage and chives used based on your preference. If you don’t have any cabbage or chives you can exclude these Ingredients. * Dumplings can be stored in the freezer for future use. Steam the dumplings frozen for 22 minutes. * Serve with a side of soy as a dip.

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Armenia Taboule This is a recipe for taboule, a family favorite and healthy Salad that we enjoy. Contributed by the Rooney Family Mickey, 2nd Grade & Billy, 1st Grade

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Taboule 2 Bunch

Chopped Parsley

Small chopped Onion

Medium chopped tomatoes

1/4 cup

Bulgar

Fresh squeezed lemon juice

1/4 cup

Olive Oil

Garlic cloves crushed

Mix together and have nice healthy salad

Salt and black pepper to taste 1/2 tsp.

Hot red pepper Optional

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Little Foodies Vegetable omelette This is a recipe for a vegetable omelette, It is fun to mix egg with veggies and cook them, I do not like the taste of eggs but I like to cook this recipe for my family. Contributed by Saira, 3rd Grade

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Vegetable Omelette 1

Egg Spinach - few leaves

Small diced green pepper

Mushroom Salt - Pinch

1 tbsp.

Cheese - Optional

1 tbsp.

Oil

1. Break the egg and mix it really well with salt. 2. Chop all the listed veggies (or any of your favorites veggies) and add to the egg mixture. Then again mix it well again. 3. Heat the skillet and add the oil. Now add the egg mixture. Cook it for few minutes until it is done. Just before taking out of skillet add shredded cheese on top of omelette.

Utensils: 1. Small bowl 2. Spoon/fork to mix 3. Skillet

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Pakistan

Chicken Biryani Pakistanis love meat, red meat and chicken preferred most of the time. Every meal comes with a side of roti (flatbread) or rice. ... Lentils are also a huge part of the Pakistani cuisines, with daal chawal (lentils and rice) being one of the favourite comfort foods in Pakistan. The Tahir Family

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Chicken Biryani 1 Lb.

Chicken pieces

1 cup.

Yogurt

1/2 tsp.

Turmeric powder

1/2 tsp.

Red chilli powder (or to taste)

1/2 tsp.

Salt (or to taste)

1 tbsp.

Coriander powder

2 tbsp.

Ginger garlic paste

4-5

Green chilli

Large onion sliced

2 tbsp.

Mint leaves chopped

2 tbsp.

Fresh coriander chopped

1 cup

Onion fried

2 tbsp.

Lemon juice

2 1/2 lt.

Water

Cinnamon stick

4-5

Cloves

1/2 tsp.

Black peppercorns

Green cardamom

Star anise

Bay leaves

1 1/2 tbsp.

Salt

2 tbsp.

Vinegar

500 gr.

Rice soaked for 30 minutes

5-6 tbsp.

Cooking oil

1 tbsp.

Cumin seeds

In a bowl add chicken, yogurt, turmeric powder, red chilli powder, salt, coriander powder, ginger garlic paste, green chilli, onion, mint, fresh coriander, fried onion, lemon juice & mix well. Marinate the chicken for 30 minutes. In a pot add water, cinnamon stick, clove, black peppercorns, green cardamom, star anise, bay leaves, salt, vinegar & bring it to boil. Add rice & let it cook until ¾ done (approx.. 8-10 minutes). Strain & set aside. In a pot add cooking oil, cumin seeds, marinated chicken & stir fry for 2-3 minutes. Cover & cook on low flame for 10-12 minutes. Remove the lid and cook on high flame until oil separates. Now turn the flame off. Take half the amount of gravy in a dish & reserve it for later use. Now add & spread half amount of boiled rice, reserved korma, fresh coriander, mint, fried onion, remaining boiled rice. Dissolve yellow food colour in water and add it to it. Cover & steam cook on low flame for 8-10 minutes. Mix and serve!

Fresh coriander Mint leaves 1 1/2 tsp.

Yellow food color

2-3 tbsp.

Water

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Little Foodies Hot Chocolate Milk This is a recipe for hot chocolate milk. I like this recipe because I can make it on my own. Contributed by Niya, 2nd Grade

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Hot Chocolate Milk 1 Cup

Milk (prefer whole milk)

1 tsp.

Cocoa Powder

1 tbsp.

Sugar

2 tbsp.

Water Whipped Cream (optional)

1. In a microwaveable cup add cocoa powder, sugar and mix it well with water. 2. Microwave the mixture for 15 seconds and mix it again until everything is dissolved 3. Next add milk to the mixture and warm it for 45 seconds in microwave. 4. Serve with whipped cream

Utensils 1. Microwaveable cup 2. Spoon for mixing

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USA Zucchini Pie We used to have a garden growing up and would get a ton of zucchini. This was one of our favorite ways to use it up for a summer meal. Contributed by the Nyland Family Carter, 2nd Grade

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Zucchini Pie 4 cups

Thinly Sliced Zucchini

1 cup

Chopped Onion

2 tsp.

Parsley Flakes

1/2 tsp.

Salt

1/2 tsp.

Pepper

1/4 tsp.

Basil

1/4 tsp.

Garlic Powder

1/4 tsp.

Oregano Leaves

Eggs - beaten

8 oz.

Sharp Cheese Shredded

1 roll

Dinner Rolls

Melt margarine and stir in zucchini and onion for 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano. Add cheese and egg. In a pie plate line with dinner rolls, press over the bottom and up the sides to form crust. Cover crust with mustard. Pour vegetable mixture into crust and bake at 375° for 20 minutes. Cook with aluminium foil over the pie for the last 10 minutes

Spicy Mustard

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USA Wowie Cake One of my family’s favorite recipes is Wowie Cake. We are all big fans of chocolate cake and this recipe is not only delicious, it is super easy to make! The original name of this cake is Wacky Cake, but over the years we renamed this family favorite to Wowie Cake. It is so good that everyone is sure to say, Wow! Contributed by Lynne Newman, Gates School Principal

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Wowie Cake 1 cup

Sugar

1 1/2 cup

Flour

1/2 tsp.

Salt

1/4 cup

Cocoa

1 tsp.

Baking soda

1 tbsp.

Vinegar

1/3 cup

Vegetable oil

1 tsp..

Vanilla extract

1 cup

Cold water

Mix all together. Bake in an ungreased 8 x 8 pan at 350 for 35 minutes.

BUTTERCREAM FROSTING 1/2 cup

Softened butter

1 lb.

Confectioners powdered sugar

1 tsp.

Vanilla extract

3-4 tbsp.

Milk

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Haiti Soup Joumou The Haitian New Year’s Day tradition of soup Joumou or pumpkin soup is said to date back to January 1, 1804, the day Haitian slave and revolutionary leader Jean-Jacques Dessalines declared Haiti’s independence from its French colonizers. The story goes that Haitian slaves were forbidden from drinking soup joumou. It was a delicacy reserved for their white masters. To celebrate Haiti’s liberation, the soup became a symbol for freedom. Every spoonful of soup is a reminder of the Haitian Revolution, a 12-year resistance by slaves that established the world’s first black republic. Contributed by the Franklin Family Zoe, 3rd Grade.

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Soup Joumou 2

Garlic Cloves

Scallions, sliced plus more for garnish

1/4 cup

Parsley, roughly chopped

1/2 tsp.

Dried thyme

Medium shallot, sliced

Scotch Bonnet pepper, stemmed and seeded Juice of 1 lime, plus wedges for serving Kosher salt and freshly ground pepper, to taste

1 lb.

Beef chuck, cut into 1/2” pieces

2 tbsp.

Olive oil

8 cups

Beef stock

Carrots, cut into 1 1/2” pieces

Celery stalks, cut into 1 1/2” pieces

Small Leek small leek, trimmed, halved lengthwise and cut into 1 1/2” pieces

Small yellow onion, cut into 1 1/2” pieces

Large Yukon gold potato, peeled and cut into 1 1/2” pieces

Medium turnip, peeled and cut into 1 1/2” pieces

1/2

Small green cabbage, cored and cut into 1 1/2” pieces

1/2

Small kabocha squash, cut into 1” pieces

Puree garlic, scallions, parsley, thyme, shallots, chile, juice, salt and pepper,and 1⁄2 cup water in a blender until smooth; mix with beef in a bowl, cover with plastic wrap and refrigerate at least four hours or overnight. Remove beef from marinade and dry with paper towels; set aside. Heat oil in an 8-qt. saucepan over medium-high heat. Add beef; cook, turning as needed, until browned, about eight minutes. Add stock and bring to a boil; reduce heat to medium and cook, stirring occasionally, until beef is tender, about 1 1⁄2 hours. Add carrots, celery, leeks, onion, potatoes, turnips and cabbage; cook, slightly covered and stirring occasionally, until vegetables are tender, about 20 minutes. Meanwhile, bring squash and two cups water to a boil in a 2-qt. saucepan over high heat; reduce heat to medium-low and cook, covered, until squash is tender, about 10 minutes. Drain, reserving 1⁄2 cup cooking liquid and transfer squash and liquid to a blender; puree until smooth and set aside. When vegetables are tender, uncover and stir in reserved squash puree; cook, stirring occasionally, until soup is slightly thick, 5–10 minutes more; season with salt and pepper and serve with scallions and lime wedges. Add the spaghetti broken into short pieces and cook until tender. Taste and adjust seasonings. Turn off the heat. Divide the soup among bowls and serve with bread alongside if using bread.

SPECIAL EQUIPMENT A large stock pot (at least 10 quarts)

GATES 2020-2021

Pakistan

Seekh kebab Pakistanis love meat, red meat and chicken preferred most of the time. Every meal comes with a side of roti (flatbread) or rice. ... Lentils are also a huge part of the Pakistani cuisines, with daal chawal (lentils and rice) being one of the favourite comfort foods in Pakistan. Contributed by the Tahir Family

GATES 2020-2021

Seekh kebab 2 tsp.

Cooking oil

Eggs whisked

10-12

Green chilli

2 lbs.

Beef / chicken Mince

1 tbsp.

Ginger garlic paste

2 tbsp.

Fresh coriander chopped

2 tbsp.

Ginger garlic paste

1 tbsp.

Dried pomegranate seeds crushed

1 ½ tbsp.

Coriander seeds crushed

1 tbsp.

Red chili crushed

1 tsp.

Cumin powder

½ tbsp. or to taste

Salt

1 tsp.

All spice powder

½ tsp.

Black pepper powder

Egg

1 cup

Maize flour

Medium tomato de seeded & chopped

In a frying pan,add cooking oil and fry omelet from both sides & set aside. In the chopper ,add onion and chop well then squeeze well with the help of the hand & set aside. Chop green chillies & set aside. In bowl,add mince,grated & squeeze onion,green chilli,ginger garlic paste,fresh coriander,dried pomegranate seeds,coriander seeds,red chili crushed,cumin powder,salt,all spice powder,carom seeds,black pepper powder and mix until well combined. Add egg and mix well. Add maize flour and mix well. At this point you can store in the refrigerator for 1 day. Before frying,add tomato,cooked egg omelet and mix until well combined,cover and refrigerate for 30 minutes. Dip hands in ice cold water,take a mixture,grease hands with oil and make kebabs (150 gms.) of equal sizes (makes 8). Heat melted butter and fry chapli kebabs on medium low flame until done.

GATES 2020-2021

USA

Chocolate Crinkle Cookies This recipe was a favorite of my late-father. I have many fond memories of making them at Christmas and watching him sneak a cookie while we thought no one was looking. They are a definite crowd pleaser. Now, I am pleased to continue this tradition and see the smile on my daughter’s face whenever she eats them. Contributed by the Bunker-Price Family Charlotte, 1st Grade

GATES 2020-2021

Chocolate Crinkle Cookies 4 sqs.

1/2 cup

Unsweetened chocolate melted (equivalent to 4 ounces) Vegetable oil

2 cups White sugar 4

Eggs

2 tsp.

Vanilla extract

1/2 tsp.

Salt

2 cups Sifted flour 2 tsp.

Baking powder

(Confectionery sugar to roll)

Melt chocolate over the stove, slowly and carefully. Mix melted chocolate, oil, sugar with spoon Stir in eggs and vanilla Mix in salt, flour and baking powder ***Chill dough in bowl overnight if possible*** Keep dough chilled while working (ice cubes in the sink work well) Roll ½ teaspoon dough in ball and into confectionery sugar Place heavy duty foil on cookie sheet Bake at 350 deg. for 10 min. -Note: I often add just a tad more unsweetened chocolate than the recipe calls for to make it EVEN more chocolatey. Also, I prefer bigger and softer cookies, so I will use closer to a tablespoon of dough, cooked at the same temperature.

GATES 2020-2021

USA

Dirty Rice This is my Aunt Joe’s version of Dirty Rice. I am from Texas and we used to drive up to South Caroline in the summer to see my family and Aunt Joe would always have this dish ready for us when we got there. This is one of my favorite memories from childhood! Contributed by Allison Warren Gates School Vice Principal

GATES 2020-2021

Dirty Rice 1

Whole uncooked chicken (save the broth)

11/2 cup Rice ( I use Uncle Bens) 2 cups

Sausage, sliced Boiled eggs, chopped Salt Pepper

1. Cook the chicken, cool, and debone 2. Add chopped chicken, sliced sausage, chopped eggs, salt, pepper, and rice to chicken broth 3. Cook for 20 minutes (directions on rice box) Serve with lima beans on top of rice.

Baby lima beans or fresh butter bean Butter Salt Pepper (Slow cook beans in chicken broth until soft)

GATES 2020-2021

Pakistan

Chicken Tikka Pakistanis love meat, red meat and chicken preferred most of the time. Every meal comes with a side of roti (flatbread) or rice. ... Lentils are also a huge part of the Pakistani cuisines, with daal chawal (lentils and rice) being one of the favourite comfort foods in Pakistan. Contributed by the Tahir Family

GATES 2020-2021

Chicken Tikka 1 whole

Chicken, cut in 4 pieces

Clean the chicken and cut it into 4 pieces.

1 cup

Yoghurt

1/2 tsp.

Salt

1 tbsp.

Ginger & garlic paste

Apply a mixture of red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.

2 tbsp.

Lemon juice

1/2 tsp.

Allspice powder

2 tbsp.

Oil

½ tsp.

Turmeric powder

1/2 tsp.

Red chilli powder Cumin powder Coriander powder

To this curd, add salt, ginger and garlic pastes, lemon juice, all spice powder, turmeric powder, cumin powder and coriander powder. Marinate the chicken pieces and refrigerate for 1-2 hours. Heat 4 - 5 tbsp. of oil in a non - stick pan. Fry the chicken pieces on a very low flame. At first, the chicken will leave some water but it will dry up soon and you will start getting a tantalising smell, while the chicken is getting roasted. Fry the chicken on the other side too, until both sides are reddish brown in colour. Add the hot coal to give a bbq taste Serve hot.

GATES 2020-2021

The PTO is happy to present this cookbook to our Gates community. Due to Covid 19, we were not able to celebrate our school’s rich diversity in person at our Gates Annual Cultural Showcase this year. We still wanted there to be a way for our families to be able to share and showcase who they are with the community, so please enjoy this collection of family recipes. As we cook our way through this crisis, let us remember it is not just about sharing a list of ingredients but sharing parts of family stories and the generations people who they came from. Paul P. Gates PTO

GATES 2020-2021

PAUL P. GATES SCHOOL PAUL P. GATES SCHOOL MULTICULTURAL COMMUNITY COOK BOOK

MULTICULTURAL COMMUNIT Y

COOK BOOK Celebrating the Rich Diversity of our School.

2020-2021