SEEDSPOT COOKBOOK Vid’s Special Edition
TRISTAN’S RECIPE Tristan's Badass Banana Bread Use This Stuff 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 3 medium (7" to 7-7/8" long) s ripe bananas, mashed 1 tablespoon milk 1 teaspoon ground cinnamon, or to taste ½ cup butter softened 1 cup white sugar 2 large eggs 1 cup semisweet chocolate chips How to turn the stuff into something delicious Step 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass. Step 2 Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
Step 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.
Step 4
Eat it! RECIPE STORY As a kid, my mother would make this bread and pack it in my bag for dance competitions. The loaf would have a note wishing me luck and I would share it with my team. Recently, Pat made the loaf and replaced the flour with peanut butter. It was awful. Don't use peanut butter. Hugs!
KATE’S RECIPE Mama Plascencia's Guacamole What you need 4ish avocados 1 white onion 2 limes Cilantro (about a bunch - remove the stems) Salt (Optional: serrano pepper for spice & additional flavor) How to make Finely dice onion, place in bowl and cover with lime juice. Set aside for 5ish minutes. Put avocados into a blender with cilantro and lots of salt, and add onion / lime mix. Blend until smooth. Store in an airtight container in fridge for a few days - this will last longer than smashed guac because the lime juice is blended right into the mixture! Mama Plascencia's Chile What you need 5 little tomatoes 2 serrano peppers (this is for flavor, not spice: 2 serranos will get you little-to-no spice, depending on how spicy your pepper is - adding more will give you a kick, if desired!) 1/4 - 1/2 of a white onion Cilantro (about a bunch - remove stems)
How to make In a pot, cover tomatoes, serranos, and garlic with just enough water to cover everything and bring to a boil. Reduce heat and cover for 15 minutes. (Don't freak out if your nose starts to run / eyes start to water when the peppers are boiling it's part of the experience LOL.) Leave in water to cool. Once cooled, drain water
and put boiled ingredients in blender with onion and cilantro; blend. Add water if it's too thick. If you can, make it ahead and let it sit in the fridge for a few hours (overnight, if possible) before enjoying - the more the flavors fuse together, the better! Lasts for several days in an airtight container. RECIPE STORY When Mama Plascencia has family coming to stay, she makes HUGE batches of guac and chile, and sets these Mexican meal essentials out with breakfast, lunch, and dinner. There's nothing you don't top with chile and guac in her household. These would both make great make-ahead camping snacks to add some flavor to your meals (especially breakfast)! carne asada con chile y guacamole!
ERIN’S RECIPE Cheaters Apple Pie - Easy to make apple pie with a crust that is mixed up in the filling. Ingredients 4-6 Granny Smith apples (peeled and cored) 1 cup sugar 1 cup flour ¾ cups butter 1 egg Ground cinnamon Directions 1) Slice apples into a pie dish. Use enough apples to fill ¾ of the pie dish (do not fill pie dish to the top with apples as this can cause the topping to spill over the sides) 2) Sprinkle the apples with ground cinnamon (use as much or as little as you like) 3) Melt butter in a saucepan 4) Add the flour, sugar and egg to the melted butter and mix all of the ingredients together. 5) Pour the butter mixture over the apples 6) Bake in oven at 350 until crust is golden brown (about an hour) RECIPE STORY This is from a Baltimore coworker who gave me the recipe after bringing it in to share. I've since handed off to many friends as it is a super easy dessert.
PENNY’S NAIJA RECIPE Ingredients Flour about 4 cups Yeast 1 spoon Sugar half cup Pinch of salt Method ★ Mix all ingredients together adding warm water little by little. It should be a thick consistency. ★ Then cover with a towel or foil for it to rise about 20 mins or put in an oven briefly ★ Heat up groundnut or granola oil ★ Form the mixture in round molds and fry till golden brown ★ Allow to cool! Enjoy with oats for breakfast or any pudding of your choice! ★ Wa je un! (Bon Appetit! In my local dialect) RECIPE STORY We typically eat this everywhere in Nigeria. It is sold nicely packaged or as street food, never met a Nigerian that hates puff puff. Every holiday, I look forward to eating this in other people’s houses, don't want to get drunk on my own supply! LOL! It should be called puffs but we like being extra so “puff puff” it is! Be careful when you start eating it, you won't know when you have consumed 5,000 calories. Very tricky to make at first, with practice you will get there!!
REGINA’S RECIPE Grandma's Vanilla Pudding & Spice Cake
RECIPE STORY We'd pile into the car about once a month and make the two-hour drive from sleepy Douglas to big city Tucson. As soon as we arrived, my brother and I would fall out of the car and race to the kitchen, pull open the door to the ice-box (as Grandma called it) to find little, white ceramic dishes full of vanilla pudding topped with sliced bananas and Nilla Wafers crumble. Making pudding is pretty hard, you gotta stir like your life depended on it and God help you if you add the eggs too fast. But nothing tastes better on a humid summer eve than cold bowls of puddin', just like Grandma made! Spice cake was for every life marker, from birthdays to funerals and every celebration in between. The more frosting the better for Grandpa. I ate all the cake first, leaving the frosting til the very end. The last time I saw my Grandma, she told me and my husband for the last time the story of Mrs. Sidner, her shorthand teacher, who shared the recipe with her. And now I share it with you; may it be a sweet yummy treat in both good times and bad!
C’PHER’S RECIPE COLLECTION These are a collection of my favorite Thai dishes!
RECIPE STORY During my previous life in Thailand, my parents and I took a thai cooking class. These are some of the recipes we made. The day was incredible and started out by visiting a small, local market in the Bangkok suburbs. We learned the slow art of creating curry paste from scratch (pro-tip: Don't touch your eyes for several hours after handling lots of chilis). While the recipes were fantastic and helped us all learn more about the Thai culture, it was incredibly special since I hadn't seen my parents in over a year when they came out to Thailand. These recipes have been a staple in our house since! Not only was this an incredible experience and memory with my parents, Morganne and I used these recipes to create our wedding menu. Our caterer (Kyu and his team at conceptually social) used these recipes to create a family style meal for our wedding night!
JASMINE’S RECIPE INGREDIENTS 12 ounces semisweet chocolate chips or chopped semi sweet chocolate 16 ounces white chocolate chips or chopped white chocolate 1/2 teaspoon peppermint extract 3/4 cup crushed candy canes Instructions Place the semisweet chocolate chips in a medium bowl and microwave for 30 second increments until melted. Stir until smooth. Spread the chocolate into a roughly 9″x 13″ rectangle on a piece of parchment paper. Place the chocolate in the fridge for 15 minutes to set. Place the white chocolate chips in a medium bowl and microwave for 30 second increments until melted. Add the peppermint extract and stir until smooth. Spread the white chocolate over the semisweet chocolate layer. Top with candy canes. Let harden in the fridge for about 20 minutes, then break into pieces and serve. RECIPE STORY My family and I make this dessert WAY too often! It started as a holiday tradition that turned into a family gathering tradition (which happens once a month, lol). You can also turn this recipe into a vegan dessert by using dark chocolate and using coconut oil with peppermint extract rather than using candy cane crumbles! (I honestly think it’s better this way, you don’t get candy cane stuck in/on your teeth!).
CORINN’S RECIPE Tofu Fried Rice
RECIPE STORY Vid - here is the tofu fried rice recipe (straight from my FAVORITE cookbook) that I made for you the first night you visited Bend! It was such a wonderful memory enjoying this out on the patio with you, Matt and Kristen that gorgeous summer evening. I like to eat it with some extra sriracha and chili plum sauce. Enjoy!
JORDAN’S RECIPE Pan-seared salmon. What to get and how to get it done! Get a fresh piece of salmon (skin still on!), add salt and pepper, and sear it on a cast iron over medium high heat for 4-5 mins on each side. Voila! The skin gets super crispy and salty and it is just so good and fresh. Serve with any side you like (maybe a salad? Some fresh green beans?). RECIPE STORY This is a great dish for me because it reminds me of fishing for salmon with my dad. It's so simple but brings back great memories of the Pacific Northwest!
LAUREN’S RECIPE Lauren’s Tabbouleh Salad Ingredients 1.5 cups of dried bulgur wheat 2-3 lemons 5 bunches of parsley, well rinsed (they are notorious for being sandy) 1 bunch fresh mint 1/2 English cucumber 1 bunch green onions 1 cup cherry tomatoes 1/4 c olive oil 1 tsp ground cumin 1 Tbsp salt (or to taste)Optional: Grilled chicken breast Crumbled feta Kalamata olives Grilled pita bread Instructions In a large bowl, add the dried bulgar wheat and cover with boiling water. Add the juice of one of the lemons. Let sit at least an hour, or until the water is all absorbed and the grains have softened.Finely chopped the rinsed parsley and mint and add to bowl. Chop the cucumber and green onions and quarter the cherry tomatoes and add.Pour on the olive oil and squeeze the remaining lemon(s) into the bowl. Season with cumin and salt to taste. Toss with tongs until everything is incorporated.Optionally garnish each serving with a toping of crumbled feta and kalamata olives, and serve with grilled pita bread. For meat eaters, grilled chicken is a great topping as well. Opa! RECIPE STORY Greek food is my very favorite and I was introduced to it at a family restaurant in Phoenix called Saba’s Mediterranean (check them out the next time you’re in the Valley). Even though it’s a casual place, I love it so much that I even took my prom date there in high school (we showed up in fancy dress/tux and got a LOT of
stares)! When I moved away to Tucson for my first job after college, I started tinkering with recipes to replicate their tabbouleh salad. I now make this for my family (Carlos is obsessed), and I hope you love it and think of me when you eat it!
DUANE’S RECIPE Duane's World Famous PB&J + Pepperidge Farms Bread Hearty White Bread (link) + Jif Creamy Peanut Butter (link) + Smuckers Concord Grape Jam (not jelly) (link)
Separate bread, use the 55% to 45% peanut butter to jelly ratio. Enjoy.