GOLDEN STATE GOODS A Cookbook curated by (mostly) Californians
1
GOLDEN STATE G Designed by Spencer White
Curated by the Californians of: CAL POLY San Luis Obispo
GOODS
March 2019
CONTENTS!
01
SQUARE MEALS pages 10 - 41
10 Pasta with Marinara Sauce Sam Rodgers, Danville, CA 12
Homestyle Mac n’ Cheese
16
Virginian Meatloaf
18
Savory Steamed Cabbage
Spencer White, Manhattan Beach, CA
Allison McClain, Falls Church, VA
Isabela Presedo-Floyd, San Jose, CA
20 Sichuan Dry-Pot Cauliflower Betty Che, El Monte, CA
Taiwanese Beef Bone Soup 22 Amber Chiang, Fremont, CA 28 Vietnamese Chicken Pho Caitlin Chan, Monterey Park, CA 30 Daikon Cake Michelle Cao, Sunnyvale, CA 32
Molletes Aitana Martinez Huerta, National Cit, CA
34
Pollo a la Brasa Alexandra Koplan, CA
36
Chicken Pozole David Del Pilar, San Luis Obispo, CA
38 Carne en su Jugo - Jalisco Style Amanda Chevere, Orange Count, CA
02
40
Tofu Tacos
42
Croatian Sarma
Emma Hoban, Santa Cruz, CA
Nikolina Cargonja, San Carlos, CA
TREATS pages 42 - 57
46 Zucchini Bread Erica Kemp, Pleasant Hil, CA 48
Banana Muffins Calist Lam, Oakland, CA
50 Mango and Sticky Rice Jessica May, Santa Monica, CA 52 Madelines Josh Ronda, SLO, CA 54
Holiday Ranch Crakers
56
Marble Bundt Cake
58
Kyle Branch, San Diego, CA
Charlotte Rubel, Laguna Beach, CA
Sweet Homemade Granola Mariana Silverman, Redwood, CA 7
1
SQUARE MEALS
PASTA with MARINARA SAUCE Danville, CA
INSTRUCTIONS: Serves 4
INGREDIENTS: 1 medium onion, chopped 6 garlic cloves, pressed 1 can (28 oz ) of San Marzano tomatoes 1 can of tomato paste 3 tablespoons of olive oil 1 teaspoon of salt ½ teaspoon of ground black pepper
While waiting for the water to boil, heat 2 tablespoo oil in a medium saucepan. Add the garlic cloves and cook for 3 minutes
Add the onions and saute until they become transp
Add the San Marzano tomatoes and tomato paste. mixed.
Stir in the remaining 1 tablespoon of olive oil, salt, p powder, basil, and white wine and let it simmer on utes.
1 tablespoon of dry basil
Bring 4 quarts of water to boil. Then add a large pin drizzle of olive oil, the box of penne pasta. Let it bo minutes, stirring occasionally.
Âź cup of white wine
Drain the pasta, pour the sauce over it and enjoy!
1 teaspoon of garlic powder
1 box of penne pasta
10
ons of the olive
parent
. Stir until evenly
pepper, garlic low for 15 min-
nch of salt, a oil for about 8–10
Sam Rogers says: 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.
11
HOMESTYLE MAC N CHEESE Manhattan Beach, CA
INSTRUCTIONS: Serves 6 - 8
INGREDIENTS: 1 box elbow macaroni pasta 2 cups grated sharp cheddar cheese 1 ½ - 2 cups whole milk 2 Tablespoons flour 2 tablespoons butter 1 package sausage Salt/ Pepper
White sauce:
Melt 2 Tablespoon butter in a saucepan and 2 Table to form a creamy paste.
This next step is IMPORTANT! Add the milk SLOWLY constantly as you add the milk. It should be an ever-th process.
A small amount of milk, stir, a small amount of milk This part takes patience and time or it ends up lum overly thick. After the milk is fully added (remembe not need all 2 cups) add in about 1 cup of cheese.
Salt and pepper to taste. The sauce should be supe and thick. Add more milk or cheese if necessary.
The pasta should be drained. Put it back in its pot a aside with a little bit of butter stirred in. Once the w is done add it to the cooked pasta and stir it all tog too thick add a bit of milk. Preheat your oven to 350.
Now layer the pasta. Add about half to the baking/ dish. Make a layer of the bite-size sausage. Salt an About 1/4 cup cheese. Repeat. Bake at 350 for 25 minutes.
12
espoon flour
Y, stirring hickening
k, stir etc. mpy and er this may
er creamy
and set it white sauce gether. If it’s
/ casserole nd pepper.
Spencer White says: 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.
13
HOMESTYLE MAC N CHEESE Manhattan Beach, CA
INSTRUCTIONS: Serves 6 - 8
INGREDIENTS: 1 box elbow macaroni pasta 2 cups grated sharp cheddar cheese 1 ½ - 2 cups whole milk 2 Tablespoons flour 2 tablespoons butter 1 package sausage Salt/ Pepper
14
Pasta
Have a casserole dish ready by rubbing the sides a with butter for taste and easier cleanup.
Make pasta per package directions. It takes a while pot of water to boil so start that early. While pasta i (usually 7-9 minutes) make the sauce. Keep an eye pasta it will probably be ready before your sauce is
and bottom
e for a large is cooking e on your s done.
15
VIRGINIAN MEATLOAF Falls Church, VA
Serves 8
INGREDIENTS: 2 eggs, beaten ⅔ cup fine dry bread crumbs OR 2 cups soft bread crumbs ¼ cup finely chopped onion 2 tablespoons snipped fresh parsley 1 teaspoon salt ⅛ teaspoon black pepper ¼ cup ketchup ¾ cup milk 2 tablespoons packed brown sugar 1 teaspoon dry mustard 1 ½ pounds lean ground meat - beef, lamb, or pork ½ teaspoon dried and crushed - leaf sage, basil, or oregano
16
INSTRUCTIONS:
In a medium bowl combine eggs and milk; stir in br onion, parsley, salt, sage, and pepper. Add ground Lightly pat mixture into an 8x4x2-inch loaf pan.
Bake in a 350 degree F oven for 1 to 1-1/4 hours. Sp a bowl combine ketchup, sugar, and mustard; spre Bake for 10 minutes more. Let stand for 10 minutes into eight slices. Enjoy!
Alternative Hamloaf:
Prepare as above, except use soft bread crumbs. S teaspoon dry mustard for the sage, basil, or oregan salt. Substitute 12 ounces lean ground beef or pork es ground cooked ham for the 1-1/2 pounds ground pork. Bake and let stand as above.
read crumbs, meat; mix lightly.
poon off fat. In ead over meat. s before cutting
Substitute 1/2 no and omit the k and 12 ouncd beef, lamb, or
Allison McClain says: 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.
17
SAVORY STEAMED CABBAGE San Jose, CA
Serves 4
INGREDIENTS: 3 green onions or scallions, chopped OR 2 tablespoons of chopped onion 1 tablespoon of minced garlic ½ head of cabbage ½ cup of water 2 tablespoons of soy sauce 2 tablespoons of avocado oil
INSTRUCTIONS:
Cut the head of cabbage in half, then chop it into move any bruised or wilted leaves. Chop green on Peel and mince garlic.
In a large, lidded pot, mix the cooking oil, green on and garlic. Cook on medium to high until the gree lions become slightly translucent and the garlic s Turn the heat down to medium.
Add the chopped cabbage and stir so that the oil, scallions, and garlic are evenly mixed. Then add a and cover the pot, letting the cabbage steam for and a half or until bright green.
Stir again, add another 1/4 cup of water and 2 tab sauce. Cover and let steam for about a minute an the cabbage will be a little less bright green, but i tender. Add more soy sauce to taste. Turn off the til the cabbage reaches desired tenderness.
Originally, this cabbage was to be served over noo ly always says spaghetti, though they admit that ghetti was the only type of noodle they could eas at the time.), though we often serve it with other eyed peas) or own its own.
18
o large pieces. Renions or scallions.
nions or scallions, en onions or scalstarts to brown.
, green onions or a 1/4 cup of water about a minute
blespoons of soy nd a half. This time it should be more stove and stir un-
odles (My famiis because spasily find in the U.S. dishes (like black
Isabela Presedo-Floyd says: 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.
19
SICHUAN DRY-POT CAULIFLOWER El Monte, CA
INSTRUCTIONS: Serves 1 - 2
INGREDIENTS: ½ head cauliflower, cut into florets 1 link of Chinese sausage, cubed 5 cloves garlic, crushed and chopped 6 slices of ginger, cut into thin strips 4 green onions, chopped 6 Chinese dried red chili peppers 2 tablespoons of vegetable oil
Heat 2 tablespoons of vegetable oil in a wok over m Add the garlic and ginger, and cook for about 1 min stirring them. Make sure they don’t burn.
Turn up the heat to high, add the Lap Cheong and browned. Add the cauliflower (keep the heat on hig for 8-10 minutes.
Add the green onions and the Chinese dried red ch Season with salt if needed.
Cover the lid and bring everything to a simmer. Add of water if pan gets too dry. Uncover, give everythi stir, and serve over rice!
¼ tablespoon salt Water (optinal)
“All I had to remember it was the
20
medium heat. nute while
cook until gh), and cook
hili peppers.
d a little bit ing another
e taste.�
Betty Che says: My favorite dish during my trip to Sichuan, China was their Sichuan Spicy Dry-Pot 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.
21
TAIWANESE BEEF NOODLE SOUP Fremont, CA
INSTRUCTIONS: Serves 4 - 5
Braised Beef
INGREDIENTS:
Cut the beef into cubes and boil it until there is no blood
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
be cut to 1/3 more than the size you want after coo will shrink during cooking).
Bake the spices in a dry pan and placed them in a c bag.
Put the oil in the pan, first simmer the ginger, then stir fry until golden. Continue to put a little sesame garlic and pepper to the scent (The onion is thinly s to melt into the soup when stewed).
Pour the sauce into the pot and continue to put sp sand tea sauce, rock sugar, and white pepper to br fragrance.
1 tbsp. rock sugar
Put the boiled beef and stir fry for a few minutes.
4 tbsp. rice wine
Put in the tomato and fry until it is soft.
2 to 2.5 liters of beef bone soup
Add beef bone broth, rice wine, and the spice bag.
Sauerkraut Topping 8 tbsp of sauerkraut 4 cloves of garlic, minced 2 red peppers, thinly sliced Green onions, chopped 1 tsp. Sugar
The stewing time is as follows:
More fat, beef ribs / boneless short ribs — within 1 h Moderately oily parts, brisket or flank - 2 hours No fat, but delicate meat - 2 hours
If you use a pressure cooker, it can be done in 1 hou (refers to the traditional pressure cooker, not electr Skim the oil floating on top of the soup.
Boil the noodles and two pieces of Taiwanese cabb
Put in a bowl, add the beef and soup, fried sauerkra chopped green onion. 22
d. (The meat should oking because it
cloth bag or tea
add the onion and e oil and put the sliced and is easy
picy bean paste, ring out the
hour or less
ur in 20 minutes ronic)
bage.
Amber Chiang says: 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.
aut, parsley, and 23
TAIWANESE BEEF NOODLE SOUP Fremont, CA
INSTRUCTIONS: Serves 4 - 5
Beef Bone Stock
INGREDIENTS:
Place 2 kg of big bones of cattle, 1 broiler chicken, 1 ion, 1 large piece of carrot, 8 cloves of garlic, and p ing pan. Apply a little oil.
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
Put it in a 400 degree Fahrenheit oven and bake fo hour (turn it halfway) until the surface is browned. bones and meat are starting to burn in the middle, ture down a bit.
Put the baked ingredients in a large stockpot (at le add 10 liters of water. Pour hot water into the bakin the juices at the bottom of the pan into the stockp
Put in 2 pieces of bay leaf, 3 pieces of nutmeg, 10 p 1 piece of celery, 1/4 bottle of rice wine, a few piece per. Boil and then turn to low heat, cover, and cook hours. It is best to cook for more than five hours. Sk but do not stir.
After cooking and cooling, pick up the oil on the su the stock.
Âź bottle of rice wine A little bit of Chenpi (sun-dried tangerine peel)
24
Take Note:
If you only need the broth for the beef noodle recip about 1/2 kilogram of beef bone, add about 3 liters cook 2.5 liters of broth. The whole recipe makes ab bowls of beef noodles, each bowl requiring about 5
1 large slice of onput them in a bak-
or about half an If you find that the turn the tempera-
east 12 liters) and ng pan and pour pot.
pieces of ginger, es of black pepk for at least three kim in the middle,
urface and filter out
pe above, use s of water, and bout four or five 500 mL of soup.
25
TAIWANESE BEEF NOODLE SOUP Fremont, CA
INSTRUCTIONS: Serves 4 - 5
Sauerkraut Topping
INGREDIENTS:
Soak the sauerkraut in water to remove excess salt water and chop.
Sauerkraut Topping
Put a little oil in a pot and sautĂŠ the minced garlic a
8 tbsp of sauerkraut
Add the sauerkraut, add a little sugar, stir-fry over
4 cloves of garlic, minced
Chop the green onion and add toppings to the bee
2 red peppers, thinly sliced Green onions, chopped 1 tsp. Sugar
26
t. Squeeze out the
and pepper. the medium heat.
ef noodle soup.
27
VIETNAMESE CHICKEN PHO Monterey Park, CA
INSTRUCTIONS: Serves 7 - 8
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: Thai chili Lime Bean sprouts Mint Basil 28
Toast the cinnamon and star anise in a dry pan ove um-high heat for about 2–3 minutes to get the flav ma out.
Use the same pan and roast the onion and ginger f 15 minutes, until they get black on the outside and Remove them from the pan. Slice the ginger and p by removing the tip and root but retaining its shap
Clean out the chicken and rinse it under cold water chicken in a large pot and pour 3 liters of water, ad sugar, and roasted onion and ginger after it.
Cover the pot and bring it to a hard boil for 15 minu once in a while and remove the scum that’ll accum surface of the soup (pro tip: don’t stir the soup at t keep it clear). Cover and reduce the heat to low, let for 1 hour and continuing to skim as needed.
Remove the chicken from the soup into a large bow ter to make the texture of the meat nice. Shred or s chicken meat to prepare for serving.
Add the toasted spices into the soup along with 2– sauce, or to taste. Simmer for another half an hour lid on.
For the fried shallots, heat over a large pan over me Add the cooking oil and spread the shallots into oil cook until a light golden brown. This should take ab minutes. Remove from heat and place on a paper t move extra oil.
Serve the soup over a bowl of cooked pho noodles adding in what garnishes (and fried shallots) you h
er medivor and aro-
for about 10– d leak juice. peel the onion pe.
r. Place the dding the salt,
utes. Check mulate on the this point to tting simmer
wl of ice waslice the
–3 tsp fish r without the
edium heat. l evenly and bout 2–3 towel to re-
Caitlin Chan says: 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).
and chicken, have, to taste. 29
DAIKON CAKE Sunnyvale, CA
INSTRUCTIONS: Serves 3 - 4
INGREDIENTS: 1 Ÿ 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 piece dried Chinese black mushroom 1 tsp salt/pepper Cooking oil Soy sauce or oyster sauce
Let the dried mushroom and dried shrimp sit in col for 30 minutes. Chop the scallion and dice the sau mushroom.
Grate the radish. Add grated radish and 1 cup wate pan and bring to a simmer. Simmer for about 10 mi stirring occasionally so the radish does not brown.
Scoop the cooked radish into a large mixing bowl t pour the remaining liquid into a measuring cup and with water until you have 1 cup of liquid and pour it the cooked radish.
Heat your pan over medium heat and add a two tab Add the dried shrimp, mushrooms, and sausage an about 5 minutes. Then stir in the chopped scallion from the heat to cool.
Add rice flour, salt, sugar, and white pepper to the bowl with the radish and cooking liquid. Mix until a ingredients are well-incorporated. Add in the cooke shrimp, mushrooms and sausage into the mixture.
Pour the mixture into a well-oiled pan. Place the pa steamer and steam on medium-high heat for half a
Once finished, let it cool completely before cutting inch thick pieces. Then fry the pieces on a well-oile medium low heat. Enjoy by dipping into soy sauce or oyster sauce!
30
ld water usage with
er to large inutes, .
to cool. Next, d fill the rest t back in with
blespoons oil. nd cook for and remove
mixing all the dry ed scallion, .
an into a an hour.
g into ½ ed pan with
Michelle Cao says: 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.
31
MOLLETES San Diego, CA
Serves 4
INGREDIENTS: Bolillos (4 loaves, or a baguette) Mozzarella or Monterey Jack Cheese
INSTRUCTIONS: Cut the bolillos/bread in half lengthwise Spread the beans evenly on all the bread pieces
1 can of refried beans
Sprinkle cheese on each bread piece.
Pico de Gallo:
Toast pieces in the toaster oven for about 4-5 minu cheese is melted.
1 large tomato or 2 small tomatoes ⅓ of an onion 2 serrano chiles
To make the pico, dice the tomato, onion and chiles chop cilantro. Mix in a bowl with a squeeze of lime Serve molletes with pico de gallo on the side.
1 lime ⅓ cup cilantro Salt
32
“Oh! Use beans as the pictu my recipe!”
utes until the
s, and roughly and salt.
ure for
Aitana Martinez Huerta says: 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.
33
POLLO a la BRASA California
INSTRUC Serves 3
Combine all the m blend until smoot
INGREDIENTS: 1 whole chicken (2-3 pounds)
Loosen the skin o skin. Place the ch the marinade ove nate for at least 6
Marinade:
Sauce:
2 tablespoons soy sauce
2 green jalapeno peppers
Juice of 2 limes
1 cup fresh cilantro leaves
5 cloves garlic
1 small clove garlic
1 teaspoon fresh ginger, minced
1 green onion, chopped
¼ cup dark beer
2 teaspoons huacatay paste
1 tablespoon extra virgin olive oil
1 tablespoon aji amarillo paste
1 teaspoon balsamic vinegar
2 teaspoons fresh lime juice
Remove the chick 10-15 minutes be
1 tablespoon huacatay paste
1 tablespoon olive oil
Serve the chicken
1 tablespoon aji panca paste
2 tablespoons Parmesan cheese
1 ½ teaspoons ground cumin
¼ teaspoon salt
¾ teaspoon ground annatto
¼ teaspoon black pepper
1 teaspoon dried oregano
½ cup mayonnaise
1 teaspoon dried rosemary 1 teaspoon salt ½ teaspoon freshly ground black pepper cayenne pepper to taste
34
Preheat a convec for 10 minutes. Re for another 15-20
Preheat conventi on the middle rac chicken reads 160
CTIONS:
marinade ingredients in a food processor and th.
on the chicken and rub some marinade under the hicken or chicken pieces in a large bag and pour er. Swish around to evenly coat the pieces. Mari6 hours or overnight.
ction oven to 475 째 F and roast the chicken pieces educe the heat to 325 째 F and roast the chicken 0 minutes.
ional oven to 425 째 F and roast the chicken pieces ck of the oven until the internal temperature of the 0 째 F, about 45 minutes.
ken from the oven. Tent the chicken with foil for efore serving.
n with sauce and thick cut french fries
Alexandra Koplan says: I chose this recipe because my host family would make me this while I was studying abroad in Peru.
35
CHICKEN POZOLE San Luis Obispo, CA
INSTRUCTIONS: Serves 10
INGREDIENTS:
In a pot, boil the water together with the hominy fo 20 minutes
1 gallon of water
Add the chicken, garlic, thime, marjoram, bay leaf, cilantro and an onion, let it boil for 30 more minute chicken is well cooked
1 whole chicken
Cut the lemons into 4 pieces each and reserve
½ of a cabbage
Cut the onions into small dices of approximately ½
100 oz can of Hominy
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 (to taste)
36
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 l oregano, shredded lettuce and avocado to one’s ow
or approximately
salt to taste, es or until the
½ cm and reserve.
lemon, onions, wn pleasure.
David Del Pilar says: 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.
37
CARNE en su JUGO JALISCO STYLE Orange County, CA
Serves 4
INGREDIENTS: 1 lbs. Texas wagyu sirloin tip, thin sliced 4 slices applewood bacon 4 cups of freshly cooked beans, 1 - ½ tablespoon Worcestershire 1 cup of bean broth 4 – 6 cups of water ½ white onion 1 garlic clove 3 – 4 small-medium green tomatillos 1 chile serrano fresco ½ - bunch of fresh cilantro Salt and pepper to taste.
Garnishes:: ½ white onion small diced ½ cup finely chopped cilantro 2-3 limes cut in quarters The reserve crunchy bacon pieces. corn tortillas is a must!
38
INSTRUCTIONS:
In a large enameled pot, saute the bacon until crun the bacon bits, place them over a paper napkin and of the bacon fat, leaving about 2 tablespoons on th
Add the thinly cut meat, season with salt, pepper a of Worcestershire sauce.
As soon you see juices coming out of the meat, sta them with a ladle and set them aside in a little ram later on the dish.
Keep removing the juices as the meat cooks, toss e then, until the meat starts browning.
Meant time, into the blender, in goes the tomatillos Serrano, cilantro, and 2 cups of water, blend well u add another 2 cups of water, blend. Set aside.
At this point your meat should be a little brown and of the pot has built some delicious fond. Add to the broth, the tomatillo cilantro, onion garlic, serrano b reserved meat juices that you where reserving all a
Add a pinch of salt and pepper to taste. Cover with simmer for 20-25 minutes.
Check on the meat the broth should be lose but wi taste the meat for tenderness. If meat still a bit tou another 10 minutes, add a bit more water if necess will depend on the type of meat you buy. Since the thin slices, there is no biggie.
Once the meat is tender, and the broth is on point, beans, adjust if it needs more liquid. Bring the brot mer until the beans warm up. Turn off the heat, and
nchy. Remove d remove some he pot.
and a few dashes
art removing mekin, to be used
every now and
s, garlic, onion, until liquid, then
d the bottom e pot, the bean blend, and the along.
h a lid and low
ith enough body, ugh, simmer for sary. Usually this e meat is cut into
, add the cooked th to a rapid simd ready to serve!
Amanda Chevere says: 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.
39
TOFU TACOS Santa Cruz, CA
INSTRUCTIONS: Serves 4
INGREDIENTS: 1 tablespoon oil Half onion, chopped Two cloves garlic, crushed
Sauté onion, garlic and bell pepper in oil for 2 to 3 m add tofu, chili powder, yeast, cumin, oregano, and s three minutes then add tomato sauce and simmer until mixture is fairly dry.
Place a small amount of the tofu mixture on a torti 1 tablespoon oil on both sides until crisp. garnish w ions, tomatoes, avocado, and salsa.
One small bell pepper 1 cup pound firm tofu, crumbled 1 tablespoon chili powder 1 tablespoon nutritional yeast ¼ teaspoon cumin ¼ teaspoon oregano 1 tablespoon soy sauce ¼ cup tomato sauce
Corn Tortilla Green onions, chopped Lettuce, washed and torn Tomatoes, diced Avocado, diced Salsa
40
“Its good with whatever veggies have around the house that you get rid of. “
minutes, then so I sauce. Cook r over low heat
illa and fry and with lettuce, on-
s you u wanna
Emma Hoban says: 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.
41
CROATIAN SARMA San Carlos, CA
Serves 10
INGREDIENTS:
INSTRUCTIONS: Preliminary Directions
1 lb ground pork
Core the cabbage heads and add a handful of rock salt into core head of cabbage(s) and place into a c bucket. Fill bucket with water until covered. Place h on top so cabbage stays fully submerged. Let pickl weeks.
1 lb ground beef or veal
Preperation
1–2 large heads of sour cabbage 1 rack of smoked pork ribs
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 ½ cup of beer (for binding) Jar of chopped sauerkraut (optional)
Mix all ingredients together in large bowl (except cabb
Separate the cabbage leaves making sure to keep tact. Form small oblong rolls of meat mixture (abou and wrap/roll each one into an individual cabbage sides in, creating Sarma rolls.
Layer bottom of a large pot with leftover cabbage sauerkraut. Add a layers of Sarma rolls followed by pork ribs. Continue layers until you run out of rolls your pot. Finish off with a little more sauerkraut or leaves. Fill pot with water to just cover, or you can from your cabbage if you like it a little more sour.
Bring to boil then simmer for on low for 3 hours, ad necessary. Optional, add a little tomato sauce
42
k salt or coarse clean/sterile heavy covering le (sour) for 6
bage and ribs).
each leaf in ut 1/2 cup) leaf, tucking
leaves or y a layer of or room in cabbage use brine
dd water if
Nikolina Cargonja says: 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.
43
2
SWEETS n’ SNACKS
ZUCCHINI BREAD Pleasant Hill, CA
INSTRUCTIONS: Serves 4 - 5
INGREDIENTS: 3 eggs
In a large bowl, mix together eggs, oil, sugar and va another bowl, mix together flour, salt, baking soda, baking powder.
1 cup vegetable oil
Slowly add flour mixture to egg mixture until well b zucchini and carrots.
2 cups sugar
Bake in 2 greased and lightly floured loaf pans.
1 tsp vanilla extract
Bake 350 ° F for 60 minutes or until wooden pick c
3 cups all purpose flour 1 tsp salt 1 tsp cinnamon ¼ tsp baking powder 2 cups grated zucchini 1 cup grated carrots
46 46
Cool on rack for 15 minutes. Loosen sides and remo Cool completely before slicing. Can be frozen-doub
anilla extract. In , cinnamon, and
blended. Stir in
comes out clean.
ove from pan. ble wraped.
Erica Kemp says: 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!
47
BANANA MUFFINS Oakland, CA
INSTRUCTIONS: Serves 11
INGREDIENTS: 1 - ½ cups all-purpose flour 1 cup sugar 1 teaspoon baking soda
In a large bowl, combine dry ingredients. In anothe bananas. Add egg, oil and vanilla; mix well. Stir into dients just until moistened. Fill greased or paper-li half full.
Bake at 375° for 18-22 minutes or until a toothpick center comes out clean. Cool for 10 minutes; remo wire rack to cool completely.
½ teaspoon salt 3 medium ripe bananas 1 large egg, room temperature 1/3 cup vegetable oil 1 teaspoon vanilla extract
“I would not be here today if not f basic banana muffin recipe.”
48 48
er bowl, mash the o the dry ingreined muffin cups
k inserted in the ove from pan to a
for this
Calista Lam says: 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-bananawasters. 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.
49
MANGO and STICKY RICE Santa Monica, CA
Serves 4
INGREDIENTS: 1 cup white glutinous rice or sweet rice 1 (14-oz) can coconut milk (1-¾ cups) ⅓ cup sugar ¾ teaspoon salt 2 medium to large mangos 1 teaspoon toasted sesame seeds
INSTRUCTIONS:
Wash rice; place in a bowl. Cover with cold water; s Drain well.
Place in a colander or sieve with fine holes. Set cola over water in a large pot; water must not touch rice bring water to a boil.
Reduce heat slightly; steam rice 25 minutes. Mean of coconut milk carefully without shaking.
Spoon off ¼ cup of thick milk that has risen to the t small bowl, cover, and refrigerate.
Stir remaining coconut milk to blend. Measure ½ cu mainder for another use. Stir coconut milk, sugar, a until sugar is dissolved.
Remove rice from steamer. Spoon into 1-½ quart b sugar mixture into rice.
Cover, return to steamer and steam 10 more minut ing dish to a rack. Let rice cool, covered, to room te
Peel mangoes; slice pulp. Divide rice among desse with 1 tablespoon reserved thick coconut milk. Spr me seeds. Garnish with mango slices.
50 50
soak 4 to 6 hours.
ander on a rack e. Cover pot;
nwhile, open can
top. Place in a
up; reserve reand salt in a bowl
baking dish. Stir
tes. Remove bakemperature.
ert plates. Top rinkle with sesa-
Jessica May says: 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.
51
MADELEINES San Luis Obispo, CA
Serves 4
INGREDIENTS: 1 ¼ c sifted flour ¼ lb of butter ¾ c white sugar 2 eggs 1 tsp. vanilla Powdered sugar (dusting)
INSTRUCTIONS: Preheat oven to 400 ° and melt the butter.
Use mixer at high speed to mix eggs and sugar unt flour and melted butter. Add vanilla.
Wipe the molds with butter. Pour dough into prepa bake for 10 minutes in 400 degree oven.
Remove from mold. When cool, sprinkle with powde
“It’s the easiest of all the Madelei recipes I have.”
52 52
til creamy. Add
ared molds and
ered sugar.
ine
Josh Ronda says: 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.” 53
HOLIDAY RANCH CRACKERS San Diego, CA
Serves 7 - 8
INGREDIENTS: One package 1.0-oz. Hidden Valley Ranch Milk Recipe ½ teaspoon dill weed ¾ cup salad oil
INSTRUCTIONS: Combine Hidden Valley Ranch Salad Dressing Mix with dill weed and oil. Pour over crackers, stir to coat. Place in warm oven (250 ° Fahrenheit) for 15 to 20 minutes. Stir gently halfway through baking.
5 cups of plain oyster crackers
Optional: ¼ teaspoon lemon pepper ¼ teaspoon garlic powder
Take Note: Yes, it is that easy.
54 54
Kyle Branch says: 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.
55
MARBLE BUNDT CAKE Laguna Beach, CA
INSTRUCTIONS: Serves 4
INGREDIENTS: 1 bag yellow cake mix 3 oz instant lemon pudding ¾ cup water ¾ cup oil 1 tsp vanilla extract 1 tsp almond extract (optional) 4 large eggs 5 oz chocolate syrup Powdered sugar (dusting)
56 56
Add first seven ingredients, one at a time, mixing s addition. Beat for 2 minutes at medium speed.
Place ¾ of the batter in a well-greased bundt pan. batter with chocolate syrup. Pour chocolate mixtu and cut through with a knife.
Using a large cooking spoon, fold the batter over o pan to to achieve the marble effect.
Bake at 350 ° for 45 to 60 minutes, or until cake pu the sides of the pan when gently touched or a long toothpick comes out clean when stuck in the cake Cool in the pan for 20 minutes and invert the cake Allow to cool completely before dusting the cake with
slowly after each
. Mix remaining ure on plain batter
once around the
ulls away from g wooden e. over a plate. powdered sugar.
Charlotte Rubel says: 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.
57
SWEET HOMEMADE GRANOLA Redwood City, CA
Serves 4
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
INSTRUCTIONS: Mix all the dry ingredients together in a large bowl oats, almonds, coconut, and fruit.) Whisk together and maple syrup and then heat in a microwave for
Add the wet mixture directly to the oats mixture, m all (if you haven’t already) in a large bowl.
Spread it evenly on a (or several) parchment lined b Bake for 1 hour and 15 minutes. Let cool. Sprinkle s product. Store in an air-tight container
“will NEVER expire. Money back guarantee. “
58 58
(includes the the coconut oil 30 seconds.
mix well. Combine
baking sheet. salt on finished
Mariana Silverman says: 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!
59
This online publication is typeset in Rubic, with titles in League Spartan. Designed by Spencer White,
March 2019
GOLDEN STATE GOODS