TASTEBUDS Recipes to Share with Friends
TASTEBUDS
Front cover photo by Calum Lewis
Recipes to Share with Friends
Designed by Sam Rogers
Table of Contents Holiday Ranch Crackers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Molletes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Sichuan Dry-Pot Cauliflower 干鍋菜花 . . . . . . . . . . . . . . . . . . . . . . . 10 Savory Steamed Cabbage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Phở Gà (Vietnamese Chicken Phở) . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Taiwanese Beef Noodle Soup 紅臊牛肉麵 . . . . . . . . . . . . . . . . . . . 18 Turnip Cake 蘿蔔糕. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Chicken Pozole (Hominy) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Tofu Tacos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Pollo a la Brasa. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Carne en su Jugo—Jalisco Style . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Photo by Joanie Simon
Croatian Sarma. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Meatloaf. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Homestyle Mac and Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Pasta with Homemade Marinara Sauce. . . . . . . . . . . . . . . . 48 Mango and Sticky Rice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 Madeleines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 Marble Bundt Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Sweet Homemade Granola . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Zucchini Bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Banana Muffins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Holiday Ranch Crackers Serves 8 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. —Kyle Branch
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INGREDIENTS
INSTRUCTIONS
One package 1 oz. Hidden Valley Ranch Milk Recipe Original Ranch Salad Dressing Mix
Combine Hidden Valley Ranch Salad Dressing Mix with dill weed and oil.
½ tsp dill weed ¾ cup salad oil
Pour over crackers, stir to coat. Place in warm oven (250°F) for 15–20 minutes. Stir gently halfway through baking.
5 cups (11 oz) plain oyster crackers OPTIONAL
¼ tsp lemon pepper
Photo by Julie Wampler
¼ tsp garlic powder
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Molletes Serves 4 This is a classic Mexican dish, typically eaten at breakfast (or even as a snack). Ever since I was little, my parents would always make this dish for our family that we would then eat together at the table. I would also always eat this with my grandparents, uncles, aunts, or cousins whenever I visited my family in Mexico. —Aitana Martinez Huerta
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INGREDIENTS
INSTRUCTIONS
Bolillos (4 loaves, a sectioned baguette is also a good alternative)
Cut the bolillos/bread in half lengthwise.
Cheese (Mozzarella or Monterey Jack work just fine) 1 can of refried beans PICO DE GALLO
1 large tomato or 2 small tomatoes ⅓ of an onion
Spread the beans evenly on all the bread pieces. Sprinkle cheese on each bread piece. Toast pieces in the toaster oven for about 4–5 minutes until the cheese is melted. 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. Serve molletes with pico de gallo on the side.
2 serrano chiles 1 lime ⅓ cup cilantro
Photo by Chef's Plate
Salt
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Sichuan Dry-Pot Cauliflower 干鍋 Serves 1–2
My favorite dish during my trip to Sichuan, China was their Sichuan Spicy DryPot Cauliflower. It was super tasty and I absolutely love cauliflower, so I wanted to recreate it. It took me multiple tries to figure out the recipe since all I had to remember it was the taste. This dish is my favorite because it is super tasty, ingredients are cheap and easy to find, it is super simple to make, and it brings me back memories. —Betty Che
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鍋菜花 INGREDIENTS
INSTRUCTIONS
½ head cauliflower, cut into florets
Heat 2 tablespoons of vegetable oil in a wok over medium heat. Add the garlic and ginger, and cook for about 1 minute while stirring them. Make sure they don’t burn.
1 link of Chinese sausage (Lap Cheong), cut into small cubes 5 cloves garlic, crushed and chopped 6 slices of ginger, cut into thin strips 4 green onions, chopped 6 Chinese dried red chili peppers, chopped 2 tbsp of vegetable oil
Turn up the heat to high, add the Lap Cheong and cook until browned. Add the cauliflower (keep the heat on high), and cook for 8–10 minutes. Add the green onions and the Chinese dried red chili peppers. Season with salt if needed. Cover the lid and bring everything to a simmer. Add a little bit of water if pan gets too dry. Uncover, give everything another stir, and serve over rice!
¼ tbsp salt OPTIONAL
Photo by Light Orange Bean
Water
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Savory Steamed Cabbage Serves 4 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. —Isabela Presedo-Floyd
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INGREDIENTS
INSTRUCTIONS
2 tbsp of cooking oil (I recommend avocado oil for its high smoking point)
Cut the head of cabbage in half, then chop it into large pieces. Remove any bruised or wilted leaves. Chop green onions or scallions. Peel and mince garlic.
3 green onions or scallions, chopped (can also be substituted by 2 tbsp of chopped onion, if necessary) 1 tbsp of minced garlic ½ head of cabbage ½ cup of water 2 tbsp of soy sauce
In a large, lidded pot, mix the cooking oil, green onions or scallions, and garlic. Cook on medium to high until the green onions or scallions become slightly translucent and the garlic starts to brown. Turn the heat down to medium. Add the chopped cabbage and stir so that the oil, green onions or scallions, and garlic are evenly mixed. Then add a 1/4 cup of water and cover the pot, letting the cabbage steam for about a minute and a half or until bright green.
Photo by Omnivore’s Cookbook
Stir again, add another 1/4 cup of water and 2 tablespoons of soy sauce. Cover and let steam for about a minute and a half. This time the cabbage will be a little less bright green, but it should be more tender. Add more soy sauce to taste. Turn off the stove and stir until the cabbage reaches desired tenderness. Originally, this cabbage was to be served over noodles (My family always says spaghetti, though they admit that is because spaghetti was the only type of noodle they could easily find in the U.S. at the time.), though we often serve it with other dishes (like black eyed peas). or own its own.
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Phở Gà (Vietnamese Chicken Phở) Serves 7–8 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). —Caitlin Chan
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) INGREDIENTS
INSTRUCTIONS
3 L of water
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.
4 lbs whole chicken 1 onion, cut in half 30 g 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
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. 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. 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. Remove the chicken from the soup into a large bowl of ice water to make the texture of the meat nice.
Photo by Chowhound
Shred or slice the chicken meat to prepare for serving.
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Add the toasted spices into the soup along with 2–3 teaspoons fish sauce, or to taste. Simmer for another half an hour without the lid on. 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.
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Photo by The Splendid Table
Serve the soup over a bowl of cooked phỞ noodles and chicken, adding in what garnishes (and fried shallots) you have, to taste.
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Taiwanese Beef Noodle Soup 紅臊 Serves 4–5
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. —Amber Chiang
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臊牛肉麵 INGREDIENTS
INSTRUCTIONS
BRAISED BEEF
BRAISED BEEF
1 kg well-marbled beef chuck
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 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 1 tsp sesame oil
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 tbsp rice wine
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.
Fresh white noodles
Put the boiled beef and stir fry for a few minutes.
2–2.5L of beef bone soup
Put in the tomato and fry until it is soft.
1 tbsp rock sugar
Photos by Two Red Bowls
Bake the spices in a dry pan and placed them in a cloth bag or tea bag.
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BEEF BONE STOCK
BEEF BONE STOCK
2 kg of big bones of cattle
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.
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 peel)
Put it in a 400°F 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. 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. 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 3 hours. It is best to cook for more than 5 hours. Skim in the middle, but do not stir. After cooking and cooling, pick up the oil on the surface and filter out the stock. 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 500mL of soup.
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SAUERKRAUT TOPPING
SAUERKRAUT TOPPING
8 tbsp of sauerkraut
Soak the sauerkraut in water to remove excess salt. Squeeze out the water and chop.
4 cloves of garlic, minced 2 red peppers, thinly sliced 4 green onions, chopped 1 tsp sugar
Put a little oil in a pot and sautĂŠ the minced garlic and pepper. Add the sauerkraut, add a little sugar, stir fry over the medium heat. Chop the green onion and add toppings to the beef noodle soup.
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Turnip Cake 蘿蔔糕 Serves 3–4
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 Year 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). —Michelle Cao
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INGREDIENTS
INSTRUCTIONS
1 ¼ cups of rice flour
Let the dried mushroom and dried shrimp sit in cold water for 30 minutes.
1–1 ½ 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
Chop the scallion and dice the sausage and mushroom. 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. 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. Heat your pan over medium heat and add 2 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.
Photo by Omnivore’s Cookbook
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 wellincorporated.
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Add in the cooked scallion, shrimp, mushrooms and sausage into the mixture. Pour the mixture into a well-oiled pan. Place the pan into a steamer and steam on medium–high heat for half an hour. 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.
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Photo by TCM World
Enjoy by dipping into soy sauce or oyster sauce!
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Chicken Pozole (Hominy) Serves 10 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 Year's. —David Del Pilar
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INGREDIENTS
INSTRUCTIONS
100 oz can of hominy (any brand)
In a pot, boil the water together with the hominy for approximately 20 minutes.
1 gallon of water
1/2 of a cabbage
Add the chicken, garlic, thyme, marjoram, bay leaf, salt to taste, cilantro and an onion, let it boil for 30 more minutes or until the chicken is well cooked.
2 cloves garlic
Cut the lemons into 4 pieces each and reserve.
2 branches of thyme
Cut the onions into small dices of approximately 1/2 cm and reserve.
1 whole chicken
5 branches of cilantro 1 oz of marjoram 2 bay leaves 3 avocados 2 medium whole onions
Cut the avocados into small slices and reserve. Shred the cabbage into small pieces and reserve. When the hominy is ready, serve in bowls and add lemon, onions, oregano, shredded lettuce and avocado to one’s own pleasure.
3 lemons 2 oz oregano
Photo by Meal Planner Pro
Salt
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Tofu Tacos Serves 4 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. —Emma Hoban
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INGREDIENTS
INSTRUCTIONS
1 tbsp oil
Sauté onion, garlic and bell pepper in oil for 2–3 minutes, then add tofu, chili powder, yeast, cumin, oregano, and soy sauce.
1/2 onion, chopped or 1 tbsp onion powder 2 cloves garlic, crushed or 1 tsp garlic powder 1 small bell pepper, diced 1/2 lb firm tofu, crumbled (about 1 cup) 1 tbsp chili powder
Cook 3 minutes then add tomato sauce and simmer over low heat until mixture is fairly dry. 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.
1 tbsp nutritional yeast 1/4 tsp each of Cumin and oregano 1 tbsp soy sauce 1/4 cup tomato sauce Corn tortillas Green onions, chopped Lettuce, washed and torn Tomatoes, diced Avocado, diced
Photo by Veggie and the Beast
Salsa
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Pollo a la Brasa Serves 3 I chose this recipe because my host family would make me this while I was studying abroad in Peru. —Alexandra Koplan
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INGREDIENTS 1 whole chicken (2–3 pounds) MARINADE
2 tbsp soy sauce Juice of 2 limes 5 cloves garlic 1 tsp fresh ginger, minced ¼ cup dark beer 1 tbsp extra virgin olive oil 1 tsp balsamic vinegar 1 tbsp huacatay paste 1 tbsp aji panca paste 1 ½ tsp ground cumin ¾ tsp ground annatto, for the red color
SAUCE
2 green jalapeño peppers 1 cup fresh cilantro leaves 1 small clove garlic 1 green onion, chopped 2 tsp huacatay paste 1 tbsp aji amarillo paste 2 tsp fresh lime juice 1 tbsp olive oil 2 tbsp Parmesan cheese ¼ tsp salt ¼ tsp black pepper ½ cup mayonnaise
1 tsp dried oregano 1 tsp dried rosemary 1 tsp salt ½ tsp freshly ground black pepper
Photo by Dimity Jones
Cayenne pepper to taste
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INSTRUCTIONS Combine all the marinade ingredients in a food processor and blend until smooth. 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. Preheat a convection oven to 475°F and roast the chicken pieces for 10 minutes. Reduce the heat to 325°F and roast the chicken for another 15–20 minutes. Preheat conventional oven to 425°F and roast the chicken pieces on the middle rack of the oven until the internal temperature of the chicken reads 160°F, about 45 minutes. Remove the chicken from the oven. Tent the chicken with foil for 10–15 minutes before serving.
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Photo by Live Simply
Serve the chicken with sauce and thick cut French fries
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Carne en su Jugo–Jalisco Style Serves 4 This dish was first introduced to me at my family’s ranch in Guadalajara, Mexico and has become a staple at my family get-togethers ever since. This is traditionally served on a cold day and/or night, and to be served in good company. I chose this dish because it reminds me of home. —Amanda Chevere
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INGREDIENTS
INSTRUCTIONS
1 lbs. Texas wagyu sirloin tip, thinly sliced
CHARRED ONIONS
4 slices applewood bacon 4 cups of freshly cooked beans 1 1/2 tbsp Worcestershire sauce 1 cup of bean broth from the beans you cooked 4–6 cups of water
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. CARNE EN SU JUGO
In a large enameled pot, saute the bacon until crunchy.
1 garlic clove
Remove the bacon bits, place them over a paper napkin and remove some of the bacon fat, leaving about 2 tablespoons on the pot.
3–4 small or medium green tomatillos
Add the thinly cut meat, season with salt, pepper and a few dashes of Worcestershire sauce.
1 chile serrano fresco
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.
½ white onion
1/2 bunch of fresh cilantro Salt and pepper to taste. 8–10 round green onions 1 tbsp bacon fat
Keep removing the juices as the meat cooks, toss every now and then, until the meat starts browning.
Photo by Karla Zezuata
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.
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GARNISH
2–3 limes cut in quarters
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.
The reserved crunchy bacon pieces
Add a pinch of salt and pepper to taste. Cover with a lid and low simmer for 20–25 minutes.
Corn tortillas are a must
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.
½ white onion small diced ½ cup finely chopped cilantro
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!
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Photo by Love & Olive Oil
Garnish with limes and cilantro if you feel necessary.
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Croatian Sarma Serves 10 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. —Nikolina Čargonja
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INGREDIENTS
INSTRUCTIONS
1–2 large heads of sour cabbage (sauerkraut)
PICKLED CABBAGE
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 recipes use eggs (1–2) but it makes the meat harder OPTIONAL
Photo by Karla Gordana J
Jar of chopped sauerkraut
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 and sterile bucket. Fill bucket with water until covered. Place heavy covering on top so cabbage stays fully submerged. Let pickle (sour) for 6 weeks. SARMA
Mix all ingredients together in large bowl (except cabbage and ribs). Separate the cabbage leaves making sure to keep each leaf intact. 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. 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.
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Finish off with a little more sauerkraut or cabbage leaves. Fill pot with water to just cover, or you can use brine from your cabbage if you like it a little more sour. Bring to boil then simmer for on low for 3 hours, add water if necessary. Optional, add a little tomato sauce
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Photo by Tasty Mediterraneo
Serve by itself or with mashed potatoes
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Meatloaf Serves 8 This meatloaf recipe is only served once a year, on my birthday. The savory ground beef paired with the deliciously sweet sauce fills your belly with warmth and the comfort of home. Best paired with mashed potatoes and peas, and the leftovers make great sandwiches. —Allison McClain
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INGREDIENTS
INSTRUCTIONS
2 eggs, beaten
In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper.
¾ cup milk ⅔ cup fine dry bread crumbs or 2 cups soft bread crumbs ¼ cup finely chopped onion 2 tbsp snipped fresh parsley 1 tsp salt ½ tsp dried leaf sage, basil, or oregano, crushed
Lightly pat mixture into an 8×4×2 inch loaf pan. Bake in a 350°F oven for 1 to 1 1/4 hours. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat.
⅛ tsp black pepper
Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices. Enjoy!
1 ½ lbs lean ground beef, lamb, or pork
ALTERNATIVE HAM LOAF
¼ cup ketchup 2 tbsp packed brown sugar 1 tsp dry mustard
Photo by Super Healthy Kids
Add ground meat; mix lightly.
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 oz lean ground beef or pork and 12 oz ground cooked ham for the 1 1/2 pounds ground beef, lamb, or pork. Bake and let stand as above.
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Homestyle Mac and Cheese Serves 6–8 There is a single dish that I always have to eat during a visit to my parents. It is the classic family recipe that is our homestyle Mac and Cheese. Originally made by my grandmother, the recipe has been a centerpiece of family gatherings for generations. Simple as it is, there is a certain way it tastes that will just remind you of home. —Spencer White
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INGREDIENTS
INSTRUCTIONS
1 box elbow or similar macaroni pasta.
Have a casserole dish ready by rubbing the sides and bottom with butter for taste and easier cleanup.
2 cups grated sharp cheddar cheese. 1 1/2–2 cups whole milk 2 tbsp flour 2 tbsp butter 1 package sausage, cut into bite-size circles. Salt/pepper
Make pasta per package directions. It takes a while for a large pot of water to boil so start that early. While pasta is cooking (usually 7–9 minutes) make the sauce. Keep an eye on your pasta it will probably be ready before your sauce is done. WHITE SAUCE
Melt 2 tablespoons butter in a saucepan. Add 2 tablespoons flour to form a paste. This next step is IMPORTANT! Add the milk SLOWLY, stirring constantly as you add the milk. It should be an ever-thickening process. A small amount of milk, stir, a small amount of milk, stir etc. This part takes patience and time or it ends up lumpy and overly thick. After the milk is fully added (remember this may not need all 2 cups) add in about 1 cup of cheese.
Photo by Taste of Home
Salt and pepper to taste. The sauce should be super creamy and thick. Add more milk or cheese if necessary.
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The pasta should be drained. Put it back in its pot and set it aside with a little bit of butter stirred in. Once the white sauce is done add it to the cooked pasta and stir it all together. If it’s too thick add a bit of milk. Preheat your oven to 350°F. Now layer the pasta. Add about half to the baking/casserole dish. Make a layer of the bitesize sausage. Salt and pepper. About 1/4 cup cheese. Repeat.
46 Tastebuds: Recipes to Share with Friends
Photo by Brown Eyed Baker
Bake at 350°F for 25 minutes.
Tastebuds: Recipes to Share with Friends 47
Pasta with Homemade Marinara S Serves 5–6 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. —Sam Rogers
48 Tastebuds: Recipes to Share with Friends
Sauce INGREDIENTS
INSTRUCTIONS
1 medium onion, chopped
Heat 2 tablespoons of the olive oil in a medium saucepan.
6 garlic cloves, pressed 1 28 oz can of San Marzano tomatoes, undrained 1 can of tomato paste 3 tbsp of olive oil 1 tsp salt ½ tsp ground black pepper 1 tsp garlic powder 1 tbsp dry basil ¼ cup white wine
Photo by The Spruce Eats
1 box of penne pasta
Add the garlic cloves and cook for 3 minutes. Add the onions and saute until they become transparent. Add the San Marzano tomatoes and tomato paste. Stir until evenly mixed. Stir in the remaining 1 tablespoon of olive oil, salt, pepper, garlic powder, basil, and white wine and let it simmer on low for 15 minutes. Bring 4 quarts of water to boil. Then add a large pinch of salt, a drizzle of olive oil, the box of penne pasta. Let it boil for about 8–10 minutes, stirring occasionally. Drain the pasta, pour the sauce over it and enjoy!
Tastebuds: Recipes to Share with Friends 49
Mango and Sticky Rice Serves 4 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. —Jessica May
50 Tastebuds: Recipes to Share with Friends
INGREDIENTS
INSTRUCTIONS
1 cup white glutinous rice or sweet rice
Wash rice; place in a bowl. Cover with cold water; soak 4–6 hours.
1 (14 oz) can coconut milk (1 ¾ cups)
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.
⅓ cup sugar ¾ tsp salt 2 medium to large mangoes 1 tsp toasted sesame seeds
Cover pot; bring water to a boil. Reduce heat slightly; steam rice 25 minutes. Meanwhile, open can of coconut milk carefully without shaking. Spoon off ¼ 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. 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. Remove baking dish to a rack. Let rice cool, covered, to room temperature.
Photo by Marion’s Kitchen
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. Tastebuds: Recipes to Share with Friends 51
Madeleines Serves 5–10 This is a recipe my great-grandmother passed down to my grandmother who passed it to my mom. I always remember the delicious madeleines and how hard it was to “just have one.” My great-grandmother made a note on the recipe that said: “This is from a French Cookbook. It’s the easiest of all the Madeleine recipes I have. I always kept frozen butter on hand so I could fix these in a hurry.” —Joshua Ronda
52 Tastebuds: Recipes to Share with Friends
INGREDIENTS
INSTRUCTIONS
1 ¼ cups sifted flour
Preheat oven to 400°F and melt the butter
¼ lb of butter
Use mixer at high speed to mix eggs and sugar until creamy.
¾ cups white sugar 2 eggs 1 tsp vanilla
Photo by The Gourmet Gourmand
Powdered sugar (to sift over madeleines)
Add flour and melted butter. Add vanilla. Wipe the molds with butter. Pour dough into prepared molds and bake for 10 minutes in 400°F oven. Remove from mold. When cool, sprinkle with powdered sugar.
Tastebuds: Recipes to Share with Friends 53
Marble Bundt Cake Serves 10 From since I can remember, my grandma has always made the best desserts. This recipe is my favorite. Every year I would look forward to go to my grandma’s house during the holidays because I knew after dinner I was going to get a slice of marble cake. She put so much time, precision, and love into this recipe that when you make this cake it is bound to be delicious. —Charlotte Rubel
54 Tastebuds: Recipes to Share with Friends
INGREDIENTS
INSTRUCTIONS
1 package yellow cake mix
Add first seven ingredients, one at a time, mixing slowly after each addition. Beat for 2 minutes at medium speed.
1 package (3 oz) instant lemon pudding ¾ cup water ¾ cup oil 1 tsp vanilla extract 4 large eggs 5 oz chocolate syrup Powdered sugar for dusting on top of cake OPTIONAL
1 tsp almond extract
Place ¾ of the batter in a well-greased bundt pan. Mix remaining batter with chocolate syrup. Pour chocolate mixture on plain batter and cut through with a knife. Using a large cooking spoon, fold the batter over once around the pan to achieve the marble effect. Bake at 350°F for 45–60 minutes, or until cake pulls away from the sides of the pan when gently touched or a long wooden toothpick comes out clean when stuck in the cake.
Photo by Real Food by Dad
Cool in the pan for 20 minutes and invert the cake over a plate. Allow to cool completely before dusting the cake with powdered sugar.
Tastebuds: Recipes to Share with Friends 55
Sweet Homemade Granola Serves 4 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! —Mariana Silverman
56 Tastebuds: Recipes to Share with Friends
INGREDIENTS
INSTRUCTIONS
3 cups of rolled oats
Preheat oven to 250°F.
1 ½ cups of smashed raw almonds
Mix all the dry ingredients together in a large bowl (includes the oats, almonds, coconut, and fruit.)
1 cup shredded coconut 2 cups dried fruit ¾ cup coconut oil ½ cup maple syrup
Whisk together the coconut oil and maple syrup and then heat in a microwave for 30 seconds. Add the wet mixture directly to the oats mixture, mix well. Combine all (if you haven’t already) in a large bowl. Spread it evenly on a (or several) parchment lined baking sheet. Bake for 1 hour and 15 minutes. Let cool. Sprinkle salt on finished product.
Photo by Minimalist Baker
Store in an air-tight container—will NEVER expire. Money back guarantee.
Tastebuds: Recipes to Share with Friends 57
Zucchini Bread Serves 8 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! —Erica Kemp
58 Tastebuds: Recipes to Share with Friends
INGREDIENTS
INSTRUCTIONS
3 eggs
In a large bowl, mix together eggs, oil, sugar and vanilla extract.
1 cup vegetable oil 2 cups sugar 1 tsp vanilla extract
In another bowl, mix together flour, salt, baking soda, cinnamon, and baking powder.
3 cups all purpose flour
Slowly add flour mixture to egg mixture until well blended. Stir in zucchini and carrots.
1 tsp salt
Bake in 2 greased and lightly floured loaf pans.
1 tsp cinnamon
Bake 350°F for 60 minutes or until wooden pick comes out clean.
¼ tsp baking powder 2 cups grated zucchini 1 cup grated carrots
Cool on rack for 15 minutes. Loosen sides and remove from pan. Cool completely before slicing.
Photo by Sweet and Savory Meals
Can be frozen—double wrap.
Tastebuds: Recipes to Share with Friends 59
Banana Muffins Serves 12 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-ripebanana-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. —Calista Lam
60 Tastebuds: Recipes to Share with Friends
INGREDIENTS
INSTRUCTIONS
11/2 cups all-purpose flour
In a large bowl, combine dry ingredients.
1 cup sugar
In another bowl, mash the bananas.
1 tsp baking soda
Add egg, oil and vanilla; mix well.
1/2 tsp salt
Stir into the dry ingredients just until moistened.
3 medium ripe bananas
Fill greased or paper-lined muffin cups half full.
1 large egg, room temperature
Bake at 375°F for 18–22 minutes or until a toothpick inserted in the center comes out clean.
1/3 cup vegetable oil
Photo by Baker Bettie
1 tsp vanilla extract
Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Tastebuds: Recipes to Share with Friends 61
Kopius is an elegant serif with plenty of personality that works well for titles and headings. Omnes is a san serif that is very legible, contrasts Kopius, and looks great as text typeface.
Back cover photo by Ella Olsson
This book is typeset in Kopius and Omnes