THE
a V U l L e H K O O b k O cO Recipes from C alifOrnia anD O ne from VIRGINIa becau se dammit Why not!
1
THE
HeLlUVa cOOkbOOK Poorly compiled by local idiot, Joshua Ronda
O e L b a T A YoU want
Here, in no particular order (you’re gonna have to figure out) are all the recipes you’ll find in this book … probab
holiday ranch crackers
taiwanese beef
Amber Chiang, FREMONT
Kyle Branch, SAN DIEGO
turnip cake
Michelle Cao, SUNNYVALE
croatian sarma
chicken pozole (
David Del Pilar, SAN LUIS OBI
tofu tacos
Emma Hoban , SANTA CR
Nikolina Cargonja , SAN CARLOS
pho ga Caitlin Chan , MONTEREY PARK
sichuan dry-pot cauliflower Betty Che , EL MONTE
carne en su jugo
Amanda Chevere , TUSTIN (ORANGE COUNTY)
zucchini brea
Erica Kemp, PLEAS
pollo a l
Alexandra Koplan , S
banana muffin Calista Lam , OAKLAND
molletes
Aitana Martinez Huert
4
Of COntents?
e it bly
mango and sticky rice Jessica May, SANTA MONICA
f noodle soup
T
(hominy)
ISPO
RUZ
ad
SANT HILL
la brasa
SOMEWHERE, I’M SURE
ns
ta , NATIONAL CITY
meatloaf
Allison McClain, FALLS CHURCH, VA
savory steamed cabbage Isabela Presedo-Floyd , SAN JOSE
pasta with homemade marinara Sam Rogers, DANVILLE
madeleines Joshua Ronda , SAN LUIS OBISPO
marble bundt cake Charlotte Rubel , LAGUNA BEACH
sweet homemade granola Mariana Silverman , REDWOOD CITY
home style mac and cheese Spencer White , MANHATTAN BEACH
5
HOliday ran ingredients • One package 1.0-oz. Hidden Valley Ranch Milk Recipe Original Ranch Salad Dressing Mix • ½ teaspoon dill weed • ½ teaspoon dill weed • ¾ cup salad oil • 5 cups (11 ounces) plain oyster crackers • Optional: ¼ teaspoon lemon pepper; ¼ teaspoon garlic powder Serves approximately 8 people, when casually snacked on
instructions 1. Combine Hidden Valley Ranch Salad Dressing Mix with dill weed and oil. 2. Pour over crackers, stir to coat. 3. Place in warm oven (250 degrees Fahrenheit) for 15 to 20 minutes. 4. Stir gently halfway through baking.
6
nch crackers Kyle Branch, SAN DIEGO
This recipe was a random clipping from a magazine that I ended up helping my mom make for Christmas one year. Since then, it has become a tradition for me to prepare this simple snack for every family get-together.
7
TUrnip Cake
Michelle Cao, SUNNYVALE
I chose this recipe because it is one of my favorite meals that my mom would make for me. She would usually make it during Chinese New Years and cook them for breakfast. It is also a main dish in dim sum, that is usually accompanied by hot tea. I also just miss Chinese food. (disclaimer: does not include any turnip, it is just the more well-known name when ordering).
ingredients • 1 ¼ cups of rice flour • 1-1½ cups of water • 2 pieces of Chinese style sausage • 1 fresh daikon radish • 1 ounce dried shrimp • 1 scallion • 5 pieces of dried Chinese black mushroom • 1 tsp salt/pepper • Cooking oil • Soy sauce or oyster sauce Serving Size: 3-4 8
(蘿蔔
蔔糕)
instructions 1. Let the dried mushroom and dried shrimp sit in cold water for 30 minutes. Chop the scallion and dice the sausage and mushroom. 2. Grate the radish. Add grated radish and 1 cup water to large pan and bring to a simmer. Simmer for about 10 minutes, stirring occasionally so the radish does not brown. 3. Scoop the cooked radish into a large mixing bowl to cool. Next, pour the remaining liquid into a measuring cup and fill the rest with water until you have 1 cup of liquid and pour it back in with the cooked radish. 4. Heat your pan over medium heat and add a two tablespoons oil. Add the dried shrimp, mushrooms, and sausage and cook for about 5 minutes. Then stir in the chopped scallion and remove from the heat to cool. 5. Add rice flour, salt, sugar, and white pepper to the mixing bowl with the radish and cooking liquid. Mix until all the dry ingredients are well-incorporated. Add in the cooked scallion, shrimp, mushrooms and sausage into the mixture. 6. Pour the mixture into a well-oiled pan. Place the pan into a steamer and steam on medium-high heat for half an hour. 7. Once finished, let it cool completely before cutting into ½ inch thick pieces. Then fry the pieces on a well-oiled pan with medium low heat. 8. Enjoy by dipping into soy sauce or oyster sauce!
9
Sarma is a traditional Croatian dish that begins its preparation as early as six weeks before the time it will be served, on Christmas day. This recipe is made across many Croatian households and is always the main dish we serve during Christmas dinner, but continues to feed us well beyond Christmas day (as it is often made in large quantities and always has leftovers). While it is long process, it is an important tradition that we enjoy keeping alive for the holiday despite the terrible smell the pickled cabbage has on its own, another reminder to always store the pickling bucket outside and away from any windows. Not joking.
CrOa
N
ingredients
• 1–2 large heads of sour cabbage (saue • 1 rack of smoked pork ribs • 1 lb ground pork • 1 lb ground beef or veal • 1 cup uncooked long-grain white rice • 1 onion finely chopped • 2–3 cloves minced garlic • 1 Tbsp Vegeta • 1 Tbsp paprika • 1 tsp ground black pepper
• 1/2 cup of beer (for binding) *classic r
eggs (1–2) but it makes the meat harde • Jar of chopped sauerkraut (optional
Serving size: 20 Sarme (Serves about 10, 2 per pers
10
atian sarmA
Nikolina Cargonja, SAN CARLOS
instructions
erkraut)
1. Preliminary Directions—pickled cabbage preparation: Core the cabbage heads and add a handful of rock salt or coarse salt into core head of cabbage(s) and place into a clean/sterile bucket 2. Fill bucket with water until covered. Place heavy covering on top so cabbage stays fully submerged. Let pickle (sour) for 6 weeks. 3. Mix all ingredients together in large bowl (except cabbage and ribs). 4. Separate the cabbage leaves making sure to keep each leaf in tact. Form small oblong rolls of meat mixture (about 1/2 cup) and wrap/roll each one into an individual cabbage leaf, tucking sides in, creating Sarma rolls. 5. Layer bottom of a large pot with leftover cabbage leaves or sauerkraut. Add a layers of Sarma rolls followed by a layer of pork ribs. Continue layers until you run out of rolls or room in your pot. Finish off with a little more sauerkraut or cabbage leaves. Fill pot with water
recipes use
to just cover, or you can use brine from your cabbage if
er
you like it a little more sour.
son)
6. Bring to boil then simmer for on low for 3 hours, add water if necessary. 7. Optional, add a little tomato sauce 8. Serve by itself or with mashed potato 11
PhO Ga
Caitlin Chan, MONTEREY PARK I chose this recipe because I eat it at least once a week at home, and never at school. Even though it’s one of my favorites, I never order it at a restaurant, partly because I think my parents make it best, and partly because I can’t pronounce the Vietnamese word for chicken (gà).
ingredients • 3 liters of water • 4lb whole chicken • 1 onion, cut in half • 30g ginger • 2–3 star anise • ¼ Saigon cinnamon • 1 big tsp/80g rock sugar • 2 tbsp fish sauce • 1 tbsp salt (or to taste) • ¼ cup cooking oil • 1 shallot, very thinly sliced • fresh or dry rice noodles • 2 scallions and cilantro, sliced thinly • garnishes, ex. Thai chili, lime, bean sprouts, mint, basil Serving Size: 7-8 12
instructions 1. Toast the cinnamon and star anise in a dry pan over medium-high heat for about 2–3 minutes to get the flavor and aroma out. 2. Use the same pan and roast the onion and ginger for about 10– 15 minutes, until they get black on the outside and leak juice. Remove them from the pan. Slice the ginger and peel the onion by removing the tip and root but retaining its shape. 3. Clean out the chicken and rinse it under cold water. Place the chicken in a large pot and pour 3 liters of water, adding the salt, sugar, and roasted onion and ginger after it. 4. Cover the pot and bring it to a hard boil for 15 minutes. Check once in a while and remove the scum that’ll accumulate on the surface of the soup (pro tip: don’t stir the soup at this point to keep it clear). Cover and reduce the heat to low, letting simmer for 1 hour and continuing to skim as needed. 5. Remove the chicken from the soup into a large bowl of ice water to make the texture of the meat nice. Shred or slice the chicken meat to prepare for serving. 6. Add the toasted spices into the soup along with 2–3 tsp fish sauce, or to taste. Simmer for another half an hour without the lid on. 7. For the fried shallots, heat over a large pan over medium heat. Add the cooking oil and spread the shallots into oil evenly and cook until a light golden brown. This should take about 2–3 minutes. Remove from heat and place on a paper towel to remove extra oil. 8. Serve the soup over a bowl of cooked pho noodles and chicken, adding in what garnishes (and fried shallots) you have, to taste.
13
SichUan Dry-Pot ingredients • ½ head cauliflower, cut into florets • 1 link of Chinese sausage (Lap Cheong), cut into small cubes • 5 cloves garlic, crushed and
My favorite dish during my tr was their Sichuan Spicy Drysuper tasty and I absolutely l wanted to recreate it. It took figure out the recipe since al was the taste. This dish is my super tasty, ingredients are c it is super simple to make, an memories.
chopped • 6 slices of ginger, cut into thin strips • 4 green onions, chopped • 6 Chinese dried red chili peppers, chopped • 2 tablespoons of vegetable oil • ¼ tablespoon salt • Water Serving size: 1-2 people
instructio
1. Heat 2 tablespoons of veg
Add the garlic and ginge stirring them. Make sure 2. Turn up the heat to high,
browned. Add the cauliflo for 8-10 minutes.
3. Add the green onions and
Season with salt if needed
4. Cover the lid and bring e
of water if pan gets too dr stir, and serve over rice!
14
CaUliflOwer (干鍋菜花) Betty Che, EL MONTE
rip to Sichuan, China -Pot Cauliflower. It was love cauliflower, so I me multiple tries to ll I had to remember it y favorite because it is cheap and easy to find, nd it brings me back
ons
getable oil in a wok over medium heat.
er, and cook for about 1 minute while they don’t burn. add the Lap Cheong and cook until
ower (keep the heat on high), and cook
d the Chinese dried red chili peppers.
d.
everything to a simmer. Add a little bit
ry. Uncover, give everything another
15
o g U J U s n e Carne
Aman
ingredients • 1 lbs. Texas wagyu sirloin tip, thinly sliced • 4 slices applewood bacon • 4 cups of freshly cooked beans, • 1-1/2 tablespoon Worcestershire sauce • 1 cup of bean broth from the beans you cooked. • 4–6 cups of water • ½ white onion • 1 garlic clove • 3–4 small-medium green tomatillos • 1 chile serrano fresco • 1/2-bunch of fresh cilantro • Salt and pepper to taste. • ½ white onion small diced • ½ cup finely chopped cilantro • 2-3 limes cut in quarters • crunchy bacon pieces. • corn tortillas is a must! Serves 4 Tapatios 16
This dish was first introduced ranch in Guadalajara, Mexico staple at my family get togeth is traditionally served on a co and to be served in good com dish because it reminds me o
e l y t s O c s i l a J -
nda Chevere, TUSTIN (ORANGE COUNTY)
to me at my family’s o and has become a hers ever since. This old day and/or night, mpany. I chose this of home.
instructions
1. For the onions: 8-10 round green onions 2. 1 tablespoon bacon fat 3. Place onions on a small cast iron pan, or a baking sheet lined with foil paper, roast slowly until charred. Rotate them every so often, until they have char blisters all around. 4. In a large enameled pot, saute the bacon until crunchy. Remove the bacon bits, place them over a paper napkin and remove some of the bacon fat, leaving about 2 tablespoons on the pot. 5. Add the thinly cut meat, season with salt, pepper and a few dashes of Worcestershire sauce. 6. As soon you see juices coming out of the meat, start removing them with a ladle and set them aside in a little ramekin, to be used later on the dish. CONTINUED
17
7. Keep removing the juices as the meat cooks, toss every now and then, until the meat starts browning. 8. In the blender goes the tomatillos, garlic, onion, Serrano, cilantro, and 2 cups of water. Blend well until it turns into liquid, then add another 2 cups of water to blend. Set aside. 9. At this point your meat should be a little brown. Add to the pot the bean broth, the tomatillo cilantro, onion garlic, serrano blend, and the reserved meat juices that you where reserving all along. 10. Add a pinch of salt and pepper to taste. Cover with a lid and low simmer for 20-25 minutes. 11. Taste the meat for tenderness. If the meat is still a bit tough, simmer for another 10 minutes and add a bit more water if necessary. Usually this will depend on the type of meat you buy. 12. Once the meat is tender, and the broth is on point, add the cooked beans and adjust if it needs more liquid. Bring the broth to a rapid simmer until the beans warm up. Turn off the heat, and ready to serve! 13. Garnish with limes and cilantro if you feel necessary.
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Taiwanese Beef (紅臊牛肉麵)
ingredients • Braised Beef • 1 kg well-marbled beef chuck • 2 tomatoes, peeled and diced • 1 onion, thinly sliced • 8 tbsp. soy sauce • 2 tbsp. spicy bean paste • 1 tbsp. (Shacha) Sand tea sauce • A little white pepper powder • A tsp. sesame oil • 1 tbsp. rock sugar • 4 tbsp. rice wine • Fresh white noodles • 2 to 2.5 liters of beef bone soup
• Beef Bone Stock • 2 kg of big bones of cattle • 1 broiler chicken • 1 large slice of onion • 1 large carrot • 8 cloves of garlic • 3 star anise • 2 tsp. peppercorns • 3 pieces of nutmeg, cracked • 2 pieces of cardamom, cracked • 10 slices of ginger • 2 sticks of cinnamon • 2 bay leaves • ¼ bottle of rice wine
• 2 tbsp Chenpi (sun-dried tangerine
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NOOdle SOup
e peel)
Amber Chiang, FREMONT
I chose this recipe because it reminds me of when my mom would make it during the winter to keep us warm. My whole family would eat it together and I associate it with warm, happy feelings. Although I don’t visit Taiwan often, at least I have this recipe to remind me of my roots.
• Sauerkraut Topping • 8 tbsp of sauerkraut • 4 cloves of garlic, minced • 2 red peppers, thinly sliced • 4 green onions, chopped • 1 tsp. sugar Serving size: 4-5 bowls 21
instructions braised beef 1. Cut the beef into cubes and boil it until there is no blood. (The meat should be cut to 1/3 more than the size you want after cooking because it will shrink during cooking). 2. Bake the spices in a dry pan and placed them in a cloth bag or tea bag. 3. Put the oil in the pan, first simmer the ginger, then add the onion and stir fry until golden. Continue to put a little sesame oil and put the garlic and pepper to the scent (The onion is thinly sliced and is easy to melt into the soup when stewed). 4. Pour the sauce into the pot and continue to put spicy bean paste, sand tea sauce, rock sugar, and white pepper to bring out the fragrance. 5. Put the boiled beef and stir fry for a few minutes. 6. Put in the tomato and fry until it is soft. 7. Add beef bone broth, rice wine, and the spice bag. The stewing time is as follows: 8. More fat, beef ribs / boneless short ribs — within 1 hour or less 9. Moderately oily parts, brisket or flank - 2 hours 10. No fat, but delicate meat - 2 hours 11. If you use a pressure cooker, it can be done in 1 hour in 20 minutes (refers to the traditional pressure cooker, not electronic) 12. Skim the oil floating on top of the soup. 13. Boil the noodles and two pieces of Taiwanese cabbage. 14. Put in a bowl, add the beef and soup, fried sauerkraut, parsley, and chopped green onion. 22
beef bone stock 1. Place 2 kg of big bones of cattle, 1 broiler chicken, 1 large slice of onion, 1 large piece of carrot, 8 cloves of garlic, and put them in a baking pan. Apply a little oil. 2. Put it in a 400 degree Fahrenheit oven and bake for about half an hour (turn it halfway) until the surface is browned. If you find that the bones and meat are starting to burn in the middle, turn the temperature down a bit. 3. Put the baked ingredients in a large stockpot (at least 12 liters) and add 10 liters of water. Pour hot water into the baking pan and pour the juices at the bottom of the pan into the stockpot. 4. Put in 2 pieces of bay leaf, 3 pieces of nutmeg, 10 pieces of ginger, 1 piece of celery, 1/4 bottle of rice wine, a few pieces of black pepper. Boil and then turn to low heat, cover, and cook for at least three hours. It is best to cook for more than five hours. Skim in the middle, but do not stir. 5. After cooking and cooling, pick up the oil on the surface and filter out the stock. 6. If you only need the broth for the beef noodle recipe above, use about 1/2 kilogram of beef bone, add about 3 liters of water, and cook 2.5 liters of broth. The whole recipe makes about four or five bowls of beef noodles, each bowl requiring about 500 mL of soup.
sauerkraut topping 1. Soak the sauerkraut in water to remove excess salt. Squeeze out the water and chop. 2. Put a little oil in a pot and sautĂŠ the minced garlic and pepper. 3. Add the sauerkraut, add a little sugar, stir-fry over the medium heat. 4. Chop the green onion and add toppings to the beef noodle soup. 23
chicken POzole (HOm
David Del Pilar, SAN
I chose this recipe because it’s not just a family recipe, it’s a traditional soup or stew in Mexico. Every family has their own way of making it, some add chile peppers or other minor ingredients, but it’s essentially the same; this is just how my family makes it in special events like Christmas or New Years.
ingredients • 1 gallon of water • 1 whole chicken • 1/2 of a cabbage • 2 cloves garlic • 2 branches of thyme • 5 branches of cilantro • 1 oz of marjoram • 2 bay leaves • 3 avocados • 2 medium whole onions • 3 lemons • 2 oz oregano • Salt Serves 10 24
miny)
N LUIS OBISPO
instructions 1. In a pot, boil the water together with the hominy for approximately 20 minutes 2. Add the chicken, garlic, thime, marjoram, bay leaf, salt to taste, cilantro and an onion, let it boil for 30 more minutes or until the chicken is well cooked 3. Cut the lemons into 4 pieces each and reserve 4. Cut the onions into small dices of approximately 1/2 cm and reserve. 5. Cut the avocados into small slices and reserve 6. Shred the cabbage into small pieces and reserve. 7. When the hominy is ready, serve in bowls and add lemon, onions, oregano, shredded lettuce and avocado to one’s own pleasure.
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My mom always made this for us as kids, great spicy mexican-type vegetarian food that literally everyone loves. It is a quick dinner, and makes great leftovers (good hot or cold) and also is good with whatever veggies you have around the house that you wanna get rid of.
ingredients • 1 tablespoon oil • Half onion, chopped or 1 tablespoon onion powder • Two cloves garlic, crushed or 1 teaspoon garlic powder • One small bell pepper, diced princess optional • 1/2 pound firm tofu, crumbled (about 1 cup) • 1 tablespoon chili powder • 1 tablespoon nutritional yeast • 1/4 teaspoon each: Cumin and oregano
• 1 tablespoon soy sauce • 1/4 cup tomato sauce • Corn tortillas • Green onions, chopped • Lettuce, washed and torn • Tomatoes, diced • Avocado, diced • Salsa makes 4 tacos
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TOFU TACOS
Emma Hoban, SANTA CRUZ
instructions 1. SautĂŠ onion, garlic and bell pepper in oil for 2 to 3 minutes, then add tofu, chili powder, yeast, cumin, oregano, and so I sauce. Cook three minutes then add tomato sauce and simmer over low heat until mixture is fairly dry. 2. Place a small amount of the tofu mixture on a tortilla and fry and 1 tablespoon oil on both sides until crisp. garnish with lettuce, onions, tomatoes, avocado, and salsa.
27
ZUcchini
Erica Kemp, P
ingredients • 3 eggs • 1 cup vegetable oil • 2 cups sugar • 1 tsp vanilla extract • 3 cups all purpose flour • 1 tsp salt • 1 tsp cinnamon • ¼ tsp baking powder • 2 cups grated zucchini • 1 cup grated carrots serves a few probably
instructions
1. In a large bowl, mix together eggs, oil, sugar and vanil
another bowl, mix together flour, salt, baking soda, cin
baking powder. Slowly add flour mixture to egg mixtur blended. Stir in zucchini and carrots.
2. Bake in 2 greased and lightly floured loaf pans. Bake 35
for 60 minutes or until wooden pick comes out clean. C
for 15 minutes. Loosen sides and remove from pan. Coo 28
before slicing. Can be frozen-double wrap.
i Bread
Pleasant Hill
This recipe has always been a special dessert, snack, or breakfast treat in my family’s household. It is something that I’m always excited for when my grandma sends us homemade treats for the winter holidays. It has the perfect amount of sweetness and crunch!
lla extract. In
nnamon, and
re until well
50 degrees F
Cool on rack
ol completely 29
I chose this recipe because my host family would make me this while I was studying abroad in Peru.
POl
A
ingredients • 1 whole chicken (2-3 pounds) • For the marinade: • 2 tablespoons soy sauce • Juice of 2 limes • 5 cloves garlic • 1 teaspoon fresh ginger, minced • ¼ cup dark beer • 1 tablespoon extra virgin olive oil • 1 teaspoon balsamic vinegar • 1 tablespoon huacatay paste • 1 tablespoon aji panca paste • 1½ teaspoons ground cumin • ¾ teaspoon ground annatto, for the red color • 1 teaspoon dried oregano • 1 teaspoon dried rosemary • 1 teaspoon salt • ½ teaspoon freshly ground black pepper • cayenne pepper to taste 30
• For the Sauce: • 2 green jalapeno peppers • 1 cup fresh cilantro leaves • 1 small clove garlic • 1 green onion, chopped • 2 teaspoons huacatay paste
• 1 tablespoon aji amarillo past • 2 teaspoons fresh lime juice • 1 tablespoon olive oil
• 2 tablespoons Parmesan chee • ¼ teaspoon salt • ¼ teaspoon black pepper • ½ cup mayonnaise Serves 3
llo a la Brasa
Alexandra Koplan, SOMEWHERE, I’M SURE
te
ese
instructions 1. Combine all the marinade ingredients in a food processor and blend until smooth. 2. Loosen the skin on the chicken and rub some marinade under the skin. Place the chicken or chicken pieces in a large bag and pour the marinade over. Swish around to evenly coat the pieces. Marinate for at least 6 hours or overnight. 3. Preheat a convection oven to 475 degrees F and roast the chicken pieces for 10 minutes. Reduce the heat to 325 degrees F and roast the chicken for another 15-20 minutes. 4. Preheat conventional oven to 425 degrees F and roast the chicken pieces on the middle rack of the oven until the internal temperature of the chicken reads 160 degrees F, about 45 minutes. 5. Remove the chicken from the oven. Tent the chicken with foil for 1015 minutes before serving. 6. Serve the chicken with sauce and thick cut french fries
31
BaNAna MUfFins Calista Lam, OAKLAND
ingredients • 1-1/2 cups all-purpose flour • 1 cup sugar • 1 teaspoon baking soda • 1/2 teaspoon salt • 3 medium ripe bananas • 1 large egg, room temperature • 1/3 cup vegetable oil • 1 teaspoon vanilla extract Serving: 12
instructions 1. In a large bowl, combine dry ingredients.
bananas. Add egg, oil and vanilla; mix wel
ents just until moistened. Fill greased or pa full.
2. Bake at 375° for 18-22 minutes or until a too
center comes out clean. Cool for 10 minute wire rack to cool completely. 32
I chose this recipe because it makes me feel good about myself. Sometimes I say that they’re healthy to justify making them. But actually, these muffins have, like, zero nutritional value. I also chose this recipe because I often buy bananas and then forget I bought them until they get hecka ripe. Then I’m like “Oh, I should probably eat those.” So this is a good recipe for non-overly-ripe-banana-wasters. This recipe is significant to me because once I ate a lot of these muffins instead of buying normal food. These banana muffins sustained me for almost a week. I would not be here today if not for this basic banana muffin recipe.
In another bowl, mash the
ll. Stir into the dry ingredi-
aper-lined muffin cups half
othpick inserted in the
es; remove from pan to a
33
mOllet
Aitana Martinez H
This is a classic Mexican dish, typ as a snack). Ever since I was little this dish for our family that we wo I would also always eat this with m cousins whenever I visited my fam
ingredients • Bolillos (4 loaves, a sectioned baguette is also a good alternative) • Cheese (Mozzarella or Monterey Jack work just fine) • 1 can of refried beans • For the pico de gallo: • 1 large tomato or 2 small tomatoes • 1/3 of an onion • 2 serrano chiles • 1 lime • 1/3 cup cilantro • Salt Serves 4
34
tEs
Huerta, NATIONAL CITY
pically eaten at breakfast (or even e, my parents would always make ould then eat together at the table. my grandparents, uncles, aunts, or mily in Mexico.
instructions 1. Cut the bolillos/bread in half lengthwise 2. Spread the beans evenly on all the bread pieces 3. Sprinkle cheese on each bread piece. 4. Toast pieces in the toaster oven for about 4-5 minutes until the cheese is melted. 5. To make the pico, dice the tomato, onion and chiles, and roughly chop cilantro. Mix in a bowl with a squeeze of lime and salt. 6. Serve molletes with pico de gallo on the side.
35
mangO My mom only makes mango and sticky rice for special events, such as birthdays and Lunar New Year. The coconut milk adds both its flavour and creaminess, it can be eaten hot or cold – if eaten cold add a bit more coconut milk to the rice. It is sometimes topped with crunchy toasted mung beans.
ingredients • 1 cup white glutinous rice or sweet rice • 1 (14-oz) can coconut milk (1-¾ cups) • 1/3 cup sugar • ¾ teaspoon salt • 2 medium to large mangos • 1 teaspoon toasted sesame seeds Makes 4 servings.
36
E C I R y k c i t S O and Jessica May, SANTA MONICA
instructions 1. Wash rice; place in a bowl. Cover with cold water; soak 4 to 6 hours. 2. Drain well. Place in a colander or sieve with fine holes. Set colander on a rack over water in a large pot; water must not touch rice. Cover pot; bring water to a boil. 3. Reduce heat slightly; steam rice 25 minutes. Meanwhile, open can of coconut milk carefully without shaking. Spoon off Ÿ cup of thick milk that has risen to the top. Place in a small bowl, cover, and refrigerate. Stir remaining coconut milk to blend. Measure ½ cup; reserve remainder for another use. 4. Stir coconut milk, sugar, and salt in a bowl until sugar is dissolved. Remove rice from steamer. Spoon into 1-½ quart baking dish. Stir sugar mixture into rice. Cover, return to steamer and steam 10 more minutes. 5. Remove baking dish to a rack. Let rice cool, covered, to room temperature. Peel mangoes; slice pulp. Divide rice among dessert plates. Top with 1 tablespoon reserved thick coconut milk. Sprinkle with sesame seeds. Garnish with mango slices.
37
MEATLOAF
Allison McClain, FALLS CHURCH, VA
This meatloaf recipe is only served once a year, on my birthday. The savory ground beef paired with the deliciously swee sauce fills your belly with warmth and the comfort of home. Be paired with mashed potatoes and peas, and the leftovers mak great sandwiches.
ingredients • 2 eggs, beaten • ¾ cup milk • 2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs • ¼ cup finely chopped onion • 2 tablespoons snipped fresh parsley • 1 teaspoon salt • ½ teaspoon dried leaf sage, basil, or oregano, crushed • 1/8 teaspoon black pepper • 1 ½ pounds lean ground beef, lamb, or pork • ¼ cup ketchup • 2 tablespoons packed brown sugar • 1 teaspoon dry mustard Makes 8 servings 38
instructions
et est ke
1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix lightly. Lightly pat mixture into an 8x4x2-inch loaf pan. 2. Bake in a 350 degree F oven for 1 to 1-1/4 hours. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices. Enjoy! 3. Alternative Ham Loaf: 4. Prepare as above, except use soft bread crumbs. Substitute 1/2 teaspoon dry mustard for the sage, basil, or oregano and omit the salt. Substitute 12 ounces lean ground beef or pork and 12 ounces ground cooked ham for the 1-1/2 pounds ground beef, lamb, or pork. Bake and let stand as above.
39
savory steam
Is
I chose this recipe because I love its story. When my mother and her family moved from Uruguay to the United States, my grandfather was going to college in South Carolina. Because of this, they lived in student housing near other immigrant families. My grandmother often traded recipes with their neighbors, this recipe originally belonging to a Chinese immigrant family who lived next door. This recipe blended cultures once more when my mother moved to Louisiana years later and adopted the tradition of preparing black eyed peas and cabbage as a New Year’s Day meal. While her black eyed peas recipe was drawn from Louisiana, she has always prepared the cabbage in this style.
ingredients • 2 tablespoons of cooking oil (I recommend avocado oil for its high smoking point) • 3 green onions or scallions, chopped (can also be substituted by 2 tablespoons of chopped onion, if necessary) • 1 tablespoon of minced garlic • ½ head of cabbage • ½ cup of water • 2 tablespoons of soy sauce makes 4 servings 40
in
1. Cut the hea
es. Remove
or scallions 2. In a large,
scallions, a
onions or s
starts to br
3. Add the ch
ions or sca
cup of wate
about a min 4. Stir again, soy sauce.
This time th
should be m
the stove a ness.
5. Originally,
family alwa
cause spag find in the
er dishes (
med CAbBage
sabela Presedo-Floyd, SAN JOSE
nstructions
ad of cabbage in half, then chop it into large piec-
e any bruised or wilted leaves. Chop green onions
s. Peel and mince garlic. lidded pot, mix the cooking oil, green onions or
and garlic. Cook on medium to high until the green
scallions become slightly translucent and the garlic
rown. Turn the heat down to medium.
hopped cabbage and stir so that the oil, green on-
allions, and garlic are evenly mixed. Then add a 1/4
er and cover the pot, letting the cabbage steam for
nute and a half or until bright green. add another 1/4 cup of water and 2 tablespoons of Cover and let steam for about a minute and a half.
he cabbage will be a little less bright green, but it
more tender. Add more soy sauce to taste. Turn off
and stir until the cabbage reaches desired tender-
, this cabbage was to be served over noodles (My
ays says spaghetti, though they admit that is be-
ghetti was the only type of noodle they could easily U.S. at the time), though we often serve it with oth-
(like black eyed peas) or on its own. 41
PASTA with HOme ingredients • 1 medium onion, chopped • 6 garlic cloves, pressed • 1 28oz can of San Marzano tomatoes, undrained • 1 can of tomato paste • 3 tablespoons of olive oil • 1 teaspoon of salt • ½ teaspoon of ground black pepper • 1 teaspoon of garlic powder • 1 tablespoon of dry basil • ¼ cup of white wine
instruct
• 1 box of penne pasta Makes 5–6 servings
1. While waiting for the water medium saucepan.
2. Add the garlic cloves and c
3. Add the onions and saute un
4. Add the San Marzano tomat
5. Stir in the remaining 1 table
der, basil, and white wine a
6. Bring 4 quarts of water to bo
olive oil, the box of penne p ring occasionally. 42
7. Drain the pasta, pour the sa
emade MArinara
Sam Rogers, DANVILLE
When I was growing up, my mom always made pasta with marinara sauce for my brother and I. She learned the recipe from visiting her grandmother in Italy and watching her in the kitchen. Although this dish has been made countless times across generations, this is the first time the recipe as ever been written down.
tions to boil, heat 2 tablespoons of the olive oil in a
cook for 3 minutes
ntil they become transparent
toes and tomato paste. Stir until evenly mixed.
espoon of olive oil, salt, pepper, garlic pow-
and let it simmer on low for 15 minutes.
oil. Then add a large pinch of salt, a drizzle of
pasta. Let it boil for about 8–10 minutes, stir-
auce over it and enjoy!
43
ingredients • 1 ¼ c sifted flour • ¼ lb of butter • ¾ c white sugar
This is a grandmo delicious great gra is from a recipes I these in a
• 2 eggs • 1 tsp. vanilla • Powdered sugar (to sift over madeleines) Serves: 5-10 (depending on how many cookies each person can eat… if you’re like me: the serving size is 1).
instructions 1. Use mixer at high speed to mix eggs and sugar until creamy. Add flour and melted butter. Add vanilla 2. Wipe the molds with butter. Pour dough into prepared molds and bake for 10 minutes in 400 degree oven. 3. Remove from mold. When cool, sprinkle with powdered sugar.
44
MADELEINES
Joshua Ronda, SAN LUIS OBISPO
recipe my great-grandmother passed down to my other who passed it to my mom. I always remember the s madeleines and how hard it was to “just have one”. My andmother made a note on the recipe that said: “This a French Cookbook. It’s the easiest of all the Madeleine I have. I always kept frozen butter on hand so I could fix a hurry.”
45
Marble BUndt CA
Charlotte Rubel, L
ingredients • 1 pkg yellow cake mix • 1 pkg (3 oz) instant lemon pudding • ¾ cup water • ¾ cup oil
From sinc best dess forward to cause I kn cake. She that when
• 1 tsp vanilla extract • 1 tsp almond extract (optional) • 4 large eggs • 5 oz chocolate syrup • Powdered sugar for dusting on top of cake serves a decent amount I would guess
instru
1. Add first seven
2. Beat for 2 minu bundt pan. 3. Mix remaining
batter and cut t
ter over once a
4. Bake at 350 deg
sides of the pan
clean when stu
5. Cool in the pan
completely bef 46
AKE
LAGUNA BEACH
ce I can remember, my grandma has always made the serts. This recipe is my favorite. Every year I would look o go to my grandma’s house during the holidays benew after dinner I was going to get a slice of marble e put so much time, precision, and love into this recipe n you make this cake it is bound to be delicious.
uctions
n ingredients, one at a time, mixing slowly after each addition.
utes at medium speed. Place ž of the batter in a well-greased batter with chocolate syrup. Pour chocolate mixture on plain
through with a knife. Using a large cooking spoon, fold the bat-
around the pan to to achieve the marble effect.
grees for 45 to 60 minutes, or until cake pulls away from the
n when gently touched or a long wooden toothpick comes out
uck in the cake.
n for 20 minutes and invert the cake over a plate. Allow to cool
fore dusting the cake with powdered sugar. 47
sweEt HomeM
M
ingredients • 3 cups of rolled oats • 1 ½ cups of smashed raw almonds • 1 cup shredded coconut • 2 cups dried fruit • ¾ cup coconut oil • ½ cup maple syrup serves the amount you want to make it for
instructions 1. Preheat oven to 250 degrees.
2. Mix all the dry ingredients together in a large bowl (includes monds, coconut, and fruit.)
3. Whisk together the coconut oil and maple syrup and then hea
for 30 seconds. Add the wet mixture directly to the oats mixtu Combine all (if you haven’t already) in a large bowl.
4. Spread it evenly on a (or several) parchment lined baking sh
hour and 15 minutes. Let cool. Sprinkle salt on finished produ
5. Store in an air-tight container- will NEVER expire. Money bac 48
Made GRanOla
Mariana Silverman, REDWOOD CITY
This recipe is significant to me because it is one of the first dishes my family started making every week after we moved houses. It has a consistently sweet and delicately fruity taste and instantly makes you feel at home. Best served with plain or vanilla yogurt and a fruit of your choice!
s the oats, al-
at in a microwave
ure, mix well.
heet. Bake for 1
uct.
ck guarantee. 49
home Styl This recipe is significant to me because it is one of the first dishes my family started making every week after we moved houses. It has a consistently sweet and delicately fruity taste and instantly makes you feel at home. Best served with plain or vanilla yogurt and a fruit of your choice!
in 1. Have a casserole er cleanup.
2. Make pasta per p
that early. While p
your pasta it will p
ingredients • 1 box elbow or similar macaroni pasta. • 2 cups grated sharp cheddar cheese. • 1 1/2 - 2 cups whole milk • 2 Tablespoons flour • 2 tablespoons butter • 1 package sausage. Cut into bitesize circles. • Salt/ Pepper family sized serving
3. White sauce: 4. Melt 2 T butter in
5. Add the milk SLO ening process.
6. A small amount of
time or it ends up
not need all 2 cup
7. Salt and pepper to
cheese if necessa 8. The pasta should
stirred in. Once th
it’s too thick add a
9. Preheat your oven
10. Now layer the p
bite-size sausage
11. Bake at 350 for 2 50
le Mac and CHeEse Spencer White, MANHATTAN BEACH
nstructions dish ready by rubbing the sides and bottom with butter for taste and easi-
package directions. It takes a while for a large pot of water to boil so start
pasta is cooking (usually 7-9 minutes) make the sauce. Keep an eye on
probably be ready before your sauce is done. a saucepan. Add 2 T flour to form a paste. This next step is IMPORTANT!
OWLY, stirring constantly as you add the milk. It should be an ever-thick-
f milk, stir, a small amount of milk, stir etc. This part takes patience and
p lumpy and overly thick. After the milk is fully added (remember this may
ps) add in about 1 cup of cheese.
o taste. The sauce should be super creamy and thick. Add more milk or
ary. be drained. Put it back in its pot and set it aside with a little bit of butter
he white sauce is done add it to the cooked pasta and stir it all together. If
a bit of milk.
n to 350.
pasta. Add about half to the baking/ casserole dish. Make a layer of the
e. Salt and pepper. About 1/4 cup cheese. Repeat.
25 minutes. 51
This ‘cookbook’ was typeset in sturdy ol’ Rockwell and HVD Rowdy by Joshua Ronda from San Luis Obispo, California.
54