Soups, Salads + Sauces

VIETNAMESE CHICKEN PHO

Submitted by Diana Doan | Land Development - CLT

INGREDIENTS:

Stock 1 rotisserie chicken carcass 1 package of phở spices - usual brand we buy is “Old Man Que Huong PhoởBac Spice Seasoning / Gia Vi Nau Pho Bac Hieu Ong Gia Que Huong” (You can find it at most Asian supermarkets or Amazon online) 1 yellow onion 2 shallots 2 table spoons of white rock sugar 1 cube or 1 tablespoon of chicken bouillon powder 2 tablespoons of fish sauce (optional) 2 tablespoons of sea salt

Noodles and Garnishes Fresh rice noodles (portions vary on personal preference) (We buy fresh rice noodles that you can find in most Asian supermarkets. It is in pink packaging called “Banh phoởTuoi”) Rotisserie chicken (portions vary on personal preference) 1/4 of a white or yellow onion thinly sliced 1 bunch of green onions/scallions sliced 1 bunch of cilantro (optional) lime wedges to squeeze into your bowl (optional) sliced red chili peppers or jalapenos (optional) bean sprouts (optional) hoisin sauce (optional) sriracha (optional)

PREPARATION INSTRUCTIONS:

Shred a whole rotisserie chicken and place any bones/carcass into your large stock pot. Broil/roast your yellow onion whole and your 2 shallots whole at 400-450F for 15 minutes. Allow to cool, then peel the skin off. Once the skin is peeled off, cut each onion or shallot into quarters. Broil/roast your Pho spices at 400 F for 10 minutes or until browned and aromatic. Then place into the cheese cloth bag provided in the pho spice package. Place the chicken bones/carcass, roasted yellow onion, shallots, and pho spices into your large stock pot. Fill your stock pot up with water and leave 2 inches from the top of the water to the rim to allow room for the broth to boil. Let the broth come to a rolling boil for 5 minutes, then lower the temperature to a slight simmer. Let the broth simmer for as long as you would like- the more it simmers the more flavor it will bring out from the chicken bones. My family typically prepares the broth in the morning and lets it simmer all day 8+ hours until dinner time. It is recommended to let simmer for at least 1 hour though. 30 minutes before you plan on serving the broth, add in the chicken bouillon, rock sugar, and salt. You can also add in fish sauce at this point but it is optional. Taste and add more salt/sugar/fish sauce as needed. Prepare your fresh rice noodles as directed on the packaging. Typically, you will only need to dunk it in boiling water for 10-15 seconds if you are using fresh noodles. Place the noodles into a bowl along with the other garnishes listed above to fit your preferences. Add in the broth and enjoy!

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

This dish is meaningful to my family and culture because when most people think of Vietnamese cuisine, they think of Phở. It is easy to make, cheap to make, and tastes delicious. It brings back my nostalgic childhood eating all the Vietnamese dishes that my mom would make for my family.

ORANGE POP MOLDED SALAD

Submitted by Bill Derks | Land Development - RDU

INGREDIENTS:

1 large package (6 oz.) orange jello 1/2 pint whipping cream, whipped 1 cup orange pop (soda if you’re not from Michigan) 1 large can (24 oz.) mandarin orange sections 1 1/2 cups miniature marshmallows

PREPARATION INSTRUCTIONS:

Dissolve jello with 2 cups boiling water. When cool, add the orange pop. Chill until slightly thickened, then whip. Fold in whipped cream, mandarin oranges and marshmallows. Put into large mold or 9x13 pan and chill until firm.

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

It’s from my mom. Grandma to my kids. Growing up I, my brother and sister, along with my cousins, looked forward to having it every Thanksgiving. We have made it a tradition in our house as well. That even this kid, and this kid’s kids, look forward to having it as well.

SOFRITO SEASONING MARINADE

Submitted by Meenakumarie Schaffer | Administration - RDU

INGREDIENTS:

Preparation Time: 15 minutes

2 large onions 2 large green bell peppers 1 cubanelle pepper or red bell pepper 1 head of garlic 1 large bunch of cilantro 15 leaves culantro (or substitute cilantro)

PREPARATION INSTRUCTIONS:

Rinse veggies and herbs. Peel garlic and onions. Remove seeds and stems from peppers. Cut peppers and onions into chunks. Blend all ingredients in food processor. Easy!

Recipe Notes This recipe makes a lot! Generally, you only use 2-3 tbsp at a time, so I freeze mine in ice cube trays and store the “sofrito cubes” in a Ziploc bag. Just take out your cubes and throw them in your recipe, no need to thaw!

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

It was gathered based on memory from cooking with my family. Family dinner with my aunts and uncles and cousins. My family is from Guyana. It is located in South America and is in part of the Caribbean. The sofrito seasoning a base used in many recipes. I challenge you find other recipes where sofrito is used.

UKRAINIAN / RUSSIAN POTATO SALAD OLIVYE

Submitted by Julia Shutt | Residential - RDU

INGREDIENTS:

4 medium potatoes (boiled in skin, peeled) 5 hard-boiled eggs 0.5 lb of bologna (ham or cooked meat can be used instead) 4 medium pickles (I prefer “Claussen”) 1 can of sweet peas (drained) 3 medium cooked carrots (optional) 3/4 cup of mayonnaise 1 Tbs of sour cream Salt and pepper

PREPARATION INSTRUCTIONS:

Cube potatoes, cut up eggs, bologna, pickles, carrots (optional). Add sweet peas (don’t forget to drain first). Stir well, add mayo and sour cream, stir again. Add salt and pepper (to taste). Chill before serving and ENJOY!

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

Growing up during the Soviet Union era this salad was the staple of any holiday gathering (especially New Year’s Eve). Maybe because the ingredients are so simple and easily available? During those times we didn’t have chicken nuggets or pizza served for kids and this potato salad was the kids’ favorite! Interestingly, my American born children have always liked it too and we often include it in our holiday menu.

The salad (pronounced Oh-liv-yea) was named after Belgian cook Lucien Olivier. He was a chef of the Hermitage, one of Moscow’s most celebrated restaurants. He created the original version of the salad in the 1860s.

GRAPE SALAD

Submitted by Lara Hall | P+D - DFW

INGREDIENTS:

1- 8 oz. pkg cream cheese 2 cups whipped cream 1/2 cup powdered sugar 2 pounds red grapes 2 pounds green grapes ¼ cup brown sugar to sprinkle on top

PREPARATION INSTRUCTIONS:

Combine all ingredients and serve cold.

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

This is a kid favorite at my house!

OVERNIGHT SALAD

Submitted by Lauryn Kabrich | Water Resources - RDU

INGREDIENTS:

1 head iceberg lettuce 1 head cauliflower 1 medium white onion 1 lb bacon (fried and crumbled) ½ cup grated parmesan cheese ¼ cup granulated white sugar 2 cups mayonnaise (Hellman’s Real Mayonnaise recommended)

PREPARATION INSTRUCTIONS:

Wash iceberg lettuce and pat dry. Tear lettuce into large, bite-sized pieces. Place in the bottom of a large bowl. Break up cauliflower florets into small, bite-sized pieces. Place on top of the lettuce layer. Finely chop white onion. Place on top of the cauliflower layer. Fry bacon, pat off excess grease, and crumble into small pieces. Place on top of the onion layer. (Alternatively, can utilize pre-packaged bacon bits to save time during preparation). Spread mayonnaise over the layered salad evenly, using a spatula. Sprinkle the grated parmesan cheese and sugar over the mayonnaise layer. Cover layered salad (with lid, plastic wrap, or beeswax cloth), and refrigerate overnight. In the morning, thoroughly mix the salad, and you’re done! Serve cold.

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

I am originally from Indiana, and all of my extended family still lives there - so most of the traditional foods that I grew up with were very hearty and largely focused around corn, potatoes, or cheese (and often found in casserole form)! One of the “healthier” options is a layered salad. Layered salads are particularly common in Midwestern potluck culture. They can be savory (often broccoli or cauliflower based) or sweet (fruit or Jell-O based). This Overnight Salad is a recipe of my maternal grandma and was made by her for the Easter, Thanksgiving, and Christmas holidays, as well as for family gatherings in the summer. Unfortunately, my grandma passed away in 1997, but my mom has carried on the tradition, and an Overnight Salad is a staple at any family holiday meal!

SEVEN LAYER SALAD

Submitted by Ron Stewart | P+D - DFW

INGREDIENTS:

1/2 large serving bowl of shredded lettuce 1/2 cup chopped celery 1/2 cup chopped bell pepper 1/2 cup chopped yellow onion 10 oz frozen peas 1 pt. mayonnaise mixed with 2 Tbsp sugar 6 oz shredded cheese 1/2 lb. crumbled bacon

PREPARATION INSTRUCTIONS:

Layer ingredients in the serving bowl and refrigerate for 8 hours. Mix before serving.

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

I bring it to our company potlucks every year. It is a staple at our offices.

GRANDMA’S GRAVY

Submitted by Sergio Soria | Water Resources - CLT

INGREDIENTS:

6 stalks of celery, chopped 4 carrots, unpeeled and chopped 2 Tbsp. unsalted butter, melted 5 lbs bone-in, skin-on, turkey thighs or drumsticks 1/2 cup dry white wine 8 cups water 1 Tbsp. whole black peppercorns 2 bay leaves 1/2 cup unsalted butter 1/2 cup all-purpose flour 1/4 cup corn starch 4 strips bacon

PREPARATION INSTRUCTIONS:

Make Ahead For broth, preheat over to 400 F. Place celery, carrots, and onions in roasting pan; add melted butter. Top vegetables with turkey and bacon. Roast uncovered for 1 hour. Transfer to an 8-qt. pot. Stir wine into hot roasting pan, scraping up all browned bits; add to pot. Add water, peppercorns, and bay leaves. Bring to boiling. Reduce heat. Simmer, covered, 1 hour. Strain broth through a fine mesh sieve, removing solids. Measure about 6 cups and refrigerate extra for future use.

In a 4-qt pot melt 1/2 cup butter. When it begins to foam, add flour; whisk until smooth. Reduce heat to mediumlow; cook and stir frequently for 10 minutes or until it darkens to a deep caramel color. Remove from heat. Gradually stir in 6 cups of broth. Cool and transfer to container. Can be frozen up to 1 month

To Serve Thaw overnight in the refrigerator. Transfer to a large saucepan. Reheat over medium heat, stirring occasionally. Meanwhile, in a small bowl combine cornstarch and cold water. Add gravy to mixture, cook and stir until thickened and bubbly. Season to taste with salt and pepper.

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

There’s nothing better to cover up small or large mishaps in Thanksgiving dishes than smothering it in a good gravy. My grandma always made double the recipe every year and sent me home with half, so it was always a great reminder of Thanksgiving with the whole family and now I make it every year for our friends and family.

SHEPHERD’S PIE

Submitted by Becky Adams | IT – RDU

INGREDIENTS:

Meat Filling 1 tbs ghee or vegetable oil 1lb ground beef (can substitute lentils, ground turkey, ground lamb, or add ground sausage) 1 small yellow onion, diced 3 large cloves garlic, minced 1 tsp dried parsley 1 tsp dried basil 1 tsp dried oregano 1/2 tsp salt 1/2 tsp black ground pepper 1 can alphabet soup

Mashed Potato Top Layer 2 large baking potatoes cut into 1-inch chunks (or equivalent amount of any potato - we leave the skin on if using a red potato or other similar potato) 1/2 stick of butter/4 tablespoons 1/4 tsp garlic powder 1/4 tsp salt 1/4 tsp ground black pepper 1/2 cup milk or cream of choice - add last and adjust depending on how much liquid is needed

Cheese Topping 1 cup mild cheddar cheese 1/8 c green onion top (green part only) finely sliced

PREPARATION INSTRUCTIONS:

Preheat oven to 375. In a skillet (or preferable Dutch oven or cast-iron pan), brown diced onion until light brown and translucent. Add meat, garlic, and spices, sauté until fully cooked. Drain meat as needed. Add can soup and mix; set mixture aside.

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

When I was a little kid, my mom found some version of this recipe in a cooking magazine and clipped it out; the original recipe is long since gone, but this has become a staple in our family! We have a couple funny memories attached to it. When I was in middle school, there was a horrible snowstorm in North Carolina, and everything shut down for what felt like forever. We were out of school, had no electricity, and were sleeping in the living room next to the fireplace. We were eating the leftovers in our fridge before cooking new meals, and I noted that there was a single portion of shepherd’s pie left... since it was my favorite food, I asked my mom if I could have it. She said yes, but I said that I wanted to save it for as long as possible, knowing that we’d be without power for a while and the pie would be warm and tasty. Several days into the power outage, I finally said I wanted to eat the pie... I went to open the ice chest, only to find that the leftovers were gone! Turns out, my dad had eaten them for lunch, and I remember

the disappointment to this day! Alphabet soup was not in the original recipe. The original recipe had a can of beef broth, but when I was in high school and making this for my family, I accidentally grabbed a can of alphabet soup instead of the beef broth! I dumped the soup into the cooked beef. and was very surprised, but had to roll with it. It turned out really tasty and we’ve kept the alphabet soup in it ever since.