YES
WE
SCC CAN
TEAM COOKBOOK
This cookbook is an example of the love and camaraderie that grew between all of the navigators in spite of our differences. This is dedicated to all the navigators, our partners at the County, and the folks in the community that struggled so hard to stay not just afloat, but sailing through the pandemic. A special shout out to a special navigator and the original SCC CAN foodie, Rebeca Lazo. Her recipe is on the following page.
CUY AL HORNO (ROASTED GUINEA PIG)
by Rebeca Lazo Cuy al Horno (Baked Guinea pig) is popular in the Cusco region of Peru, although you will find it in almost every tourist restaurant in the country.
Ingredients 1 guinea pigs (Cuy) Huacatay 3 pieces of garlic Oil Salt Pepper
Directions Cuy: De-hair the cuy in hot water, gut, and clean it properly; you can use a tweezer to remove the remaining hair, then pat it dry.
Seasoning: In a separate bowl, mix the garlic, pepper, salt, cumin, oil, and huacatay (also know as muster wild marigold or black mint). Depending on your location, the last ingredient might not be available, but if you are in Peru, you will be able to find it at any local market, and it will give a unique taste to the cuy.
Cumin 6 Potatoes
Baked Potatoes: Wash the potatoes properly and add salt when
1 Onion
is still wet, then leave to dry
2 tomatoes
Bake all Together: Place in a pan the cuy, the potatoes and
Cilantro
put it in the oven for 1 hour. You can use butter on the pan to
2 lemons Chili Rellenos (optional on the side)
have a crunchy experience.
Salsa: Slices onions and wash them, slice tomatoes, add the cilantro, add salt, and lemon and mix it to taste
Note: You can serve the guinea pig with baked potatoes, salsa and add on the side chili Rellenos or/and baked fettuccini.
CUY CHACTADO
by Rebeca Lazo The guinea pig is coated in seasoned flour and deep-fried in vegetable oil until it becomes crunchy; in some restaurants, the chefs will use a big stone to deepen the pan for the guinea pig to be easily broken up. The deep-fried guinea pig is then served with potatoes and salad. This is called the Arequipa style
Ingredients 1 Guinea pig 1/2 k of flour Salt Pepper
Directions Cuy: Depilate the guinea pig using hot water, remove the internal organs, wash, then pat it dry.
Seasoning: Mix the pepper, salt, cumin, oil, and rub the guinea pig in and out. Then cover the guinea pig in flour and put it in hot oil until it is crispy (it takes about 10
Cumin Oil
minutes).
Potatoes: You can add baked potatoes or fried slices
Potatoes 1 Onion 2 tomatoes
Salsa: Sliced the onions and wash them, slice tomatoes, add the cilantro, lemon, and mix it with salt to taste
Cilantro
Note: serve the guinea pig with potatoes, salsa, and other side dishes you like.
No-Bake Lemon Icebox Pie A recipe from Timothy Cash's Grandma
Ingredients 1 Preformed Graham Cracker Pie Crust 1 Can Sweetened Condensed Milk (14 oz) 1 Container of Cool Whip (12 oz) 2 teaspoons Lemon Juice
Directions Step 1: Take 6 oz. of Cool Whip, 2 tsp of lemon juice, and the entire contents of the can of sweetened condensed milk and place into a mixing bowl. Step 2: Mix thoroughly, until mixture is of directions uniform consistency. Step 3: Spoon into graham crust Toss ingredients together in a cracker large bowl. Let sitand at least 15 minutes serving. gently spreadbefore until level. Step 4: Take the remaining 6 oz. of Cool Whip, and spread evenly on top of the mixture (making crests is optional). Step 5: Place cover over pie and store in the refrigerator for 6-8 hours. Remove and serve.
ROASTED CORNISH GAME HEN BY JUANITA LUNA
INGREDIENTS Cornish Game Hen for each person
Mushrooms (enough for all your guests)
Honey – 1 medium size jar
Asparagus (enough for all your guests)
Frozen Orange Juice Cans ( 1 can for every 2
Rice ( Rice-a-roni Garlic Chicken) (enough
Hens)
for all your guests)
Worcestershire Sauce
2-3 Bay leaves
Rectangular baking pans – large enough to hold
Garlic Salt
two hens each, or a larger pan that holds 4 each
Bakery style bread (enough for all your guests)
INSTRUCTIONS -Remove the outer wrapper of the frozen hens, but not the individual wrappers. -Remove defrosted hens from wrapper and clean in fresh hot water. -Fill your sink with hot water – put in the frozen hens (while still in their individual wrappers) -Continue to monitor them until they are no longer frozen. -While the hens are defrosting - Prep your ingredients for your side dishes, cut the mushrooms and asparagus, open the rice boxes. -When fully defrosted - remove the individual wrappers and rinse in hot water, then dry the hens with a clean towel. -Lay the hens in the baking pans with their backs to the sky. -Remove the lids from the frozen OJ and defrost in the microwave. -Pour all the orange juice into a large bowl -Remove the lid on the Honey jar, warm the honey in the microwave. -While the honey is warm, mix it in the bowl with the OJ. Continue to stir or the honey will sink to the bottom. -While stirring, add a few tablespoons of the Worcestershire Sauce and as much garlic, salt, and pepper as you want.
-The intent is to warm the honey – not cook it. You want it to blend it well with the OJ. -After blending, pour the sauce over the hens, but ensure each pan has the same amount of sauce. -Sprinkle a little more garlic salt, and some pepper over the hens. -Using aluminum foil, build tents around the hens. The hens must be covered, but the tents cannot touch the hens (ensure there is a gap between the tent and hens). -Oven bake at 375 degrees for 1 hr and 30 mins. -After 1 hr and 30 mins, remove pans from the oven, then remove the tents, baste the hens again in the sauce that is floating in the pan/s, and return to the oven. -Then start cooking your side dishes. Rice, seared asparagus in olive oil and herbs/seasonings of your choice, sautéed mushrooms in butter with garlic salt and 2/3 whole bay leafs, start warming bread -Every 5 minutes, you’ll baste the hens while in the oven. The intent here is to “brown” the hens while continuously basting. Basting often is VERY IMPORTANT. -Continue this process for 30 mins or until they are brown to your liking (could take less than or little longer than 30 mins.) -After browning is complete remove the pans from the oven, place one hen on each dinner plate and baste each using the sauce from the pans. -Pour some sauce into small bowls and place them on the table for your guests to use. .
Note: ovens are different – most have hot-spots that brown in one area more than others, you may have to turn the pans around from time to time to even out the browning.
Peanut & Sesame Veggie Noodles FROM THE KITCHEN OF: Kiley Stokes
INGREDIENTS FOR THE NOODLES 2 portions of noodles (preferred brown rice noodles; about 3oz per person) 2 zucchini 2 large carrots 2 red bell peppers (finely sliced) 3 scallions (finely sliced) handful of cilantro (about 1/2 cup) coarsely chopped 3/4 cup peanuts (toasted)
FOR THE DRESSING 3 tablespoons tahini 3 tablespoons peanut butter (or other nut butter) 1 tablespoon rice vinegar 2 tablespoons tamari 2 tablespoons toasted sesame oil juice & grated zest of 1 lime 3 tablespoons water 1 tablespoon maple syrup 1 garlic clove salt
INSTRUCTIONS 1. start by cooking the noodles, following package directions. 2. spiralize zucchini and carrots. You can also cut or grate them into long/thin slices. 3. place all the noodle ingredients into a large bowl and mix it well. Reserve peanuts & cilantro for the top. 4. Put the dressing ingredients into a blender with a generous pinch of salt and pulse until smooth & creamy. Add more water if needed. Add dressing to noodles. Add a little more cilantro and peanuts to the top of each serving and you are good to go!
NOTES: Can be made with gluten-free/wheat-free noodles. (Dressing can be used for other meals too, such as roasted veggies, tofu, and salads).
Cauliflower Salad from Dina
Ingredients:
Instructions:
1 whole Cauliflower 3 Carrots 1 Cucumber 1 small purple onion ( optional ) 1 can or frozen peas 1 can or frozen corn 5 spns of Mayo optional you can add Jalapeno vinegar or olive oil add salt and pepper to taste 1 bag of tostadas or crackers 1 hot sauce Valentina, Tapatio or your favorite!!
1 wash all vegetables peel cucumber and carrots 2 grade cauliflower, carrots and cucmbers 3 add corn and peas and mix all together 4 add mayo and mix 5 you can add the salt and pepper here along with the Jalapeno vinegar or olive oil 6 spread over your tostada add your hot sauce and ENJOY!!!
Ingredients: Persimmon Cookies: 1/2 cup butter 1 cup sugar 1 egg 1 cup persimmon pulp 1 tsp baking soda 1 cup chopped nuts 1 cup raisins 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cloves
Cooking instructions Mix moist :ingredients,
blend in dry ingredients. Drop on a cookie sheet in spoonfuls. Bake at 360 degrees for 6-10 minutes. Enjoy!!!
Recipe from Hannah Austin
Afghan Mantu Farkhanda Omar
Ingredients YOGURT SAUCE 1 cup unsweetened yogurt 1 teaspoon dried mint 1 clove garlic, minced Salt MANTU 1 tablespoon olive oil, plus additional for brushing 1 pound ground beef 1 teaspoon salt ½ teaspoon turmeric 1 teaspoon ground coriander 2 cloves garlic, minced Big pinch freshly ground black pepper 2 medium onions, minced 1 bunch (about 2½ ounces) fresh cilantro, minced
40 to 50 wonton wrappers - these come in packs of 48 in my part of the world GARNISH
cayenne pepper cilantro leaves
Instructions YOGURT SAUCE 1. In a small mixing bowl, whisk together the yogurt, dried mint, garlic, and salt to taste. 2. Depending on the thickness of your yogurt, whisk in enough water, 1 tablespoon at a time, to achieve a creamy, yet drizzle-able consistency. I typically use Greek yogurt, and find that 1 cup of yogurt needs about 5 tablespoons of water. 3. Set aside, covered in the refrigerator, until ready to use.
FILLING 1. Heat the oil in a large skillet or Dutch oven over medium high heat, until the oil begins to shimmer and move around the skillet. Add the beef, 1 teaspoon salt, turmeric, ground coriander, garlic, and pepper to the skillet, and cook, stirring frequently and breaking up any big chunks of ground beef, until the beef is cooked through and most of the moisture has evaporated. 2. Remove from the heat, and stir in the minced onion and cilantro. Allow the mixture to cool slightly before moving on to the next step.
STUFFING DUMPLINGS
1. Place a small spoonful of the stuffing into the center of a wonton wrapper. 2. With your fingertip or a pastry brush, brush a small amount of water on the outside edges of the wrapper to make it slightly sticky. Shape the wrapper into a dumpling by first gently pinching two opposite corners together, then gently pinching the remaining two corners together. 3. Repeat with the remaining wrappers, covering them loosely with a towel or plastic wrap until ready to steam.
STEAMING DUMPLINGS 1. Heat your oven to its lowest possible temperature, around 175°F. You will likely need to cook the mantu in batches, and you'll want to keep them warm in the oven until ready to serve. 2. Meanwhile, heat an inch or two of water in a pot fitted with a steamer insert. Be sure the water doesn't touch the bottom of the insert. Adjust the temperature so the water stays at a steady, steamy simmer - gently bubbling and steaming, without boiling furiously. 3. Brush the surface of the steamer insert with a small amount of oil, and gently place the mantu in a single layer, working in batches if necessary. Cover and steam until the wrappers are tender and slightly translucent, about 8 minutes. Repeat with the remaining mantu. 4. Gently wrap the steamed mantu in a piece of foil that has been lightly brushed with oil, and place in the warm oven until ready to serve. SERVING
1. Spread half the yogurt mixture over the surface of a large serving platter. Gently pile the steamed mantu on the platter, and decoratively drizzle about ¼ of the yogurt mixture on top. Place the remaining yogurt in a dish for dipping at the table. Garnish the platter of mantu with a dusting of cayenne pepper and cilantro leaves.
APRICOT TASTINESS Betsy Hammer Carr If you live in Santa Clara Valley long enough eventually someone – a neighbor, coworker, friend – is going to give you a big bag of apricots from their tree. Likely they will be pretty soft and have some ugly brown bits.
INGREDIENTS
3 to 4 pounds of ripe apricots, cut in four pieces, brown bits and icky skin removed 3 tablespoons brown sugar 2 tablespoons cornstarch or arrowroot Teaspoon of sea salt A shake or two of vanilla - real – not vanilla flavoring A package and a half (not a box) Nabisco molasses graham crackers, finely crushed (Honey Maid graham crackers) Eight tablespoons Earth Balance, cut into small pieces, room temperature (butter) Almond milk ice cream (vanilla or burnt almond cow ice cream)
BETSY BOO'S APRICOT TASTINESS
INSTRUCTIONS
Preheat oven to 375. Melt half the Earth Balance in a saute pan over medium heat. When it’s melted, add the apricots, brown sugar and corn starch, cover and cook for 15 minutes. While it cooks, blend graham crackers, second half of butter, salt, and vanilla until married. Grease an eight to ten inch square oven proof “brownie” pan. Spread the apricot mixture in the pan. Add the graham cracker mix to pan. Do not stir together, but put a bit of graham crackers in apricots and a bit of apricots in graham crackers. Bake for 35 – 45 minutes Cool for ten minutes or longer, serve with ice cream ENJOY!!
CARROT AND ONION SOUP Ingredients
Betsy Boo Hammer Carr
2 large Bermuda onions, sliced in rounds and separated 3 tablespoons olive oil, avocado
Juice of a meyer lemon or two limes Vegan sour cream (cow sour cream)
Directions 1. Cook onions, a tablespoon of sea salt, the
oil, earth balance, or a
brown sugar and oil(s) over low heat until
combination of all three (butter)
well-caramelized and a dark golden brown,
2-3 tablespoons brown sugar 3 pounds carrots peeled and sliced into coins 8 ounces almond half and half (cow half and half)
stirring infrequently (about 50-60 minutes)
2. Add vegetable stock, turn heat to medium high, and bring to a rapid boil. Add half and half. Cook until carrots are very tender and almost falling apart- about 20 minutes.
1 ginger root about the size of my
3. Blend with an immersion blender, regular blender, or food processor until completely smooth, thinning with just a little bit of stock, water, or milk of your choice if you'd like a thinner soup
thumb (mild) or Johnny’s thumb
4. Season with salt and pepper and citrus. Stir.
8 ounces vegetable stockhomemade or low sodium variety
(spicier) Sea salt and pepper to taste
5. Serve in bowls with a dollop of sour cream with crusty French bread and a salad. Actually really good cold.
Bacon Wrapped Stuffed Chicken Breast From the Kitchen of: Johnny Razo
Ingredients * 4 boneless skinless chicken breasts * 2 ounces cream cheese softened * 1/4 cup shredded cheddar cheese * 1/4 cup shredded mozzarella cheese * 2 teaspoons finely chopped parsley * 1/4 teaspoon garlic powder * salt and pepper to taste * 8 slices bacon
Directions Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray. Using a small knife, cut a slit lengthwise partway across each chicken breast to create a deep pocket. In a small bowl mix together the cream cheese, cheddar, mozzarella, parsley and garlic powder. Season with salt and pepper to taste. Spoon the cheese mixture evenly into the pocket of each chicken breast. Season the top of each chicken breast with salt and pepper then wrap 2 slices of bacon around each chicken breast. Place the chicken breasts on the sheet pan. Place in the oven and bake for 40 minutes. Broil for an additional 3-5 minutes or until bacon is browned and crispy. Serve immediately, with chopped parsley as a garnish if desired.
Recipe from Kim Duong
Ingredients:
1/2 cup of peanut butter 3 tble spns low sodium soy sauce 2 tble spns sesame oil 2 tble spns rice vinegar 3 tble spns water 2-1/2 tea spns brown sugar 1 clove garlic 1/2 tble spn fresh minced ginger 8 oz cooked spaghetti noodles 1/2 cup shredded carrot 1/2 cup shredded red cabbage 3/4 cup shelled edamame peanuts for garnish 1 tble spn black sesame seeds for garnish and for sliced scallion for garnish
Cooking Instructions:
In a blender, combine the peanut butter, soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic and ginger. Blend until smooth. In a large bowl, add the spaghetti, carrots, cabbage and edamame. pour over the peanut sauce. Use tongs to mix well, until sauce is full incorporated. Transfer to bowls and top with peanuts, black sesame seeds and scallions.
Ingredients 1 Tube of Chorizo Fried Tortilla chips 2 Cans-Tomato sauce ( El Pato sauce is best) Half of a Diced Onion 4 Garlic cloves chopped Hand full of Cilantro Salt and Pepper to taste
Chorizo Chilaquiles by Luz Torres
Cooking Process: 1. In a pan throw in light oil and add chopped Onion and Garlic and seasoning. 2. Add Chorizo to the pan and break it down to small pieces. 3. Add Tomato sauce ( or El Pato) to the seasoned Chorizo and stir until it starts to bubble. ( make sure to put enough Tomato sauce in the pan that it overflows the Chorizo, otherwise it will be dry AF ) 4. Add the Tortilla chips to the sauce and mix until they are all drenched in sauce. 5. At this point you can choose to eat them like that or add some cheese. :-) ENJOY!!!!
ALBONDIGA SOUP • Meatball Soup• (Serves about 6 to 9 people)
INGREDIENTS: 4 lbs. of Carne Molida (Ground Beef) 1 small Onion 4 small Potatoes 6 tomatoes 4 Calabacitas Mexican Zucchinis 3 Eggs 6 Carrots 4-5 Knorr Cubes (Chicken Stock) 1/2 Bunch of Mint 1 Bundle of Parsley 1 Garlic Basel Oregano
DIRECTIONS: How to make Meatballs: Dice 2 tomatoes Dice ½ of an onion Dice a bundle of parsley Dice half a bunch of mint Put diced items together along with a half a cup of uncooked rice, basel to your liking, a tablespoon of salt, and 3 eggs. Hand mix items together and create meatballs to the size of your liking. Putting everything together: Sauté onions with oil in a large pot, on medium heat until onions are soft. Peel and Dice carrots and potatoes. (Keep potatoes in a bowl of water to prevent them from browning). Dice zucchinis. Blend up to 4 diced tomatoes, 2 garlic cloves, 4-5 cubes of Knorr (to taste). Put in meatballs to cook with liquids, then put in vegetables last so they won’t get too soggy. Boil together on Medium to High Heat. Cook Time: About 25-30 mins Boiling (Check if rice is cooked in meatballs).
Submitted by: Jasmine Duarte
BANANA NUT BREAD (Serves about 6 to 9 people) Beware: recipe contains allergens.
INGREDIENTS: 1 1/4 Cup of Flour 3 Ripe Bananas 2 Large Eggs 1/2 cup of Butter 1/2 cup of Chopped Walnuts 1 tsp of Baking Soda 1/2 tsp of Vanilla Extract 1 cup of Sugar
DIRECTIONS:
Preheat Oven: 350 Degrees
Sift Dry Ingredients (Bowl 1): 1 1/4 cup of Flour 1/2 tsp of Salt 1/2 tsp of Baking Soda Wisk in a Measuring Cup or (Bowl 2): 2 Large Eggs 1/2 tsp of Vanilla Extract Cream (Electronically Mix) in (Bowl 3): 1/2 cup of Butter 1 cup of Sugar Mash in Another Bowl: 3 Ripe Bananas Combine Ingredients to Electronically Mix into (Bowl 3): Wisked Eggs & Vanilla Extract 3 Mashed Bananas Fold in Dry Ingredients to Bowl 3. Put in mixture to a buttered baking pan. Spread Chopped Walnuts in mixture or on top of mixture. Place baking pan into oven. (Pan for reference is 11 x 7 Baking Pan) Bake Time: 55 mins (Check with toothpick or fork for dried center).
Submitted by: Jasmine Duarte
Apple Pie A RECIPE BY SAM CURCIO
info: Prep: Yield: 1 - 9 inch pie 30 mins Cook: Servings: 8 1 hr Total: 1 hr 30 mins
ingredients 1 recipe pastry for a 9 inch double crust pie ½ cup unsalted butter 3 tablespoons all-purpose flour ¼ cup water ½ cup white sugar ½ cup packed brown sugar ½ cup packed brown sugar
directions Step 1: Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Step 2: Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Step 3: Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
WWW.ALLRECIPES.COM/RECIPE/12682/APPLE-PIE-BY-GRANDMA-OPLE/
BOB HSIANG'S SECRECT SPRING ROLLS "Super simple, easy, and healthy too. Enjoy." -Bob INGREDIENTS
PROCEDURE
clear rice paper wrap available at any Asian
buy the clear rice paper wrap. 01
After you get all the
supermarket or Riley
ingredients ready, open the
or Safeway
wrap box. Take one wrap out,
cold water
completely dip it in a shallow
Bob's favorite filling
fry pan(9-12" inch) which is
choices:
filled with cold water(1/2" deep), just 1-2 seconds.
prawns
immediately pull the wrap out.
lettuce
the wrap begins to soften
rice noodles
almost right away.
basil any of your favorite inredients will do!
02
when it's softened, add your ingredients in. I usually put a few prawns, lattice, some rice noodles, fresh basils. but any of your favorite would do. Then, just wrap/fold the two ends. Garnish with a bit of fish
03
sauce, or sriracha sauce to enhance the flavor.
Alicat's Pink Shake BY ALI SAPIRMAN
You will need: 1/4 cup soy milk 1/4 cup fresh oj 1/2 medium size banana 2 cups of strawberries 2 cups of frozen pineapple fresh ginger to your desire
BLEND ALL INGREDIENTS TOGETHER AND ENJOY! MAKES 1 SERVING
FRIED CORN EMPANADAS WITH CHEESE BY SANDRA MATA
TIME TO COOK
PROCEDURE
PREP TIME 10 mins COOK TIME 20 mins SERVINGS 12 Empanadas
Step 1: Mix the masa harina, salt, and water in a bowl. Knead well until the dough is soft. Add more water as needed (see note above). Divide the dough into 12 equal-sized balls, and cover with a wet kitchen napkin.
INGREDIENTS
Step 2: Heat the oil in a medium-size frying pan. In a bowl, mix the Queso fresco with the sugar.
1-½ cups of masa harina 1¼ cups of warm water* ¼ teaspoon of salt 2 cups of queso fresco crumbled 4 teaspoons of sugar ½ cup of vegetable oil to cook the empanadas 2 cups of shredded cabbage 1 tablespoon of lime juice 4 tablespoons of Cotija cheese or Queso Frescocrumbled (for topping) Salsa of your choice
Step 3: Place one ball of masa between 2 plastic sheets in your tortilla press. Press down on the tortilla press to form a circle and then remove the top plastic. Step 4: Place 2 tablespoons of the queso-sugar mix in the center of the dough circle. With the help of the bottom plastic sheet, fold the circle in half and seal the edges very well. If you don’t seal the edges well, the filling can ooze out when frying, and cause the oil to splatter. Step 5: Place the formed empanadas into the hot oil and cook, turning them once they have a goldenbrown finish. Cook for about 2 minutes per side. When done, remove from the oil and place on a plate that’s covered with paper napkins (to absorb any excess oil). Step 6: Right before serving, mix the shredded cabbage with the lime juice. Serve the empanadas topped with a portion of the cabbage, a drizzle of your favorite salsa, and a sprinkle of some Cotija cheese.
NUTRITION Serving: 1 Empanada Calories: 140kcal Carbohydrates: 6g Protein: 5g Fat: 10g Saturated Fat: 7g Cholesterol: 19mg Sodium: 266mg Potassium: 62mg Sugar: 2g
https://www.mexicoinmykitchen.com/fried-corn-empanadas-with-cheese/
Calendula Salve Recipe (Part 1) by Thao Le
WHAT IS CALENDULA SALVE? Calendula (calendula officinalis), also known as "pot marigold", is a beautiful orange and yellow flower. It is traditionally used as herbal skincare, among other uses. This is a recipe for a calendula salve or balm, wonderful for skin-softening, healing cuts, and rubbing on sore muscles. Note: I am not an herbalist and these words are not FDA approved!
There are two parts to this process: (1) making the calendulainfused oil and (2) making the salve using the oil.
PART 1: CALENDULA-INFUSED OIL (SKIP IF YOU'D RATHER BUY CALENDULA-INFUSED OIL) Ingredients: Organic Calendula flowers, organic olive oil Tools: 2 large glass jars, cheesecloth Directions: 1. Harvest and lightly wash organic calendula flowers (I grew mine from my garden with La Mesa Verde. It's very easy to find free or affordable organic calendula seeds!). Don't just take the flower petals because the flower base contains most of the medicinal value. 2.
Let fully dry. (Of course, you can skip these steps if you're buying the flowers.)
3.
Fill a glass jar 2/3 of the way full with dried calendula flowers.
4.
Pour olive oil into the jar, making sure to cover the flowers by at least one inch with oil so they will have space to expand.
5.
Stir well and cap the jar tightly.
6. Place the jar in a warm, sunny windowsill and shake once or more daily. 7. After 4 to 6 weeks, strain the herbs out using cheesecloth. You can use a sieve first and then the cheesecloth to squeeze out the remaining oil. 8.
Pour the infused oil into a different glass jar and store in a cool, dark place.
Calendula Salve Recipe (Part 2) by Thao Le
PART 2: CALENDULA SALVE/BALM (MAKES 10 OZ.) Ingredients: 8 oz. Organic calendula-infused oil, 1 oz. coarsely chopped beeswax or beeswax pastilles, 20 drops organic lavender essential oil (optional) Tools: double boiler, tins/glass containers with lids for salve Directions: 1.
Combine beeswax and calendula oil in a double boiler.
2. Heat until beeswax has melted and mixture is incorporated. 3. Remove from heat and quickly stir in lavender essential oil. 4. Pour into tins/glass containers with lids. The mixture will be hot so handle with caution! Don't worry if it spills because the product is easy to wipe off once dry. 5.
Allow salve to cool completely before placing lids on containers.
6.
Label your containers.
7. Store in a cool, dry place. If stored properly, salves can last 2 to 3 years.
Protein Shakes by Timothy Griggs Ingredients: 1-1/2 Cups Milk,whole,3.25% milk fat with added vitamin366.0g 2 Large Raw Egg Yolk33.2g 2x 2 Tbsp Creamy Peanut Butter- 64.0g 4 Scoops Whey protein powder, 24 grams of protein per scoop- 124.0g 1 Medium Banana- 118.0g 1 Cup Regular Oats or Quick dry- 81.0g
About 1646 kcal 138.9g protein 118.8 carbs 62.2g fat I have this twice a day, everyday. I’ve gained 15 lbs of muscle in less than a year. I body build everyday--this isn’t something I consume for the taste, but just for the fuel. I would have to increase intake to continue bulking. If the average person consumed this, they would absolutely need a day to adjust.
SUBMITTED BY MINNA WU
easy honey garlic salmon
Ingredients
serves 4 people
4 salmon fillets, 2 tbsp butter, 4 cloves garlic, 4 tbsp honey, 2 tsp soy sauce, 1 tbsp lemon juice, 1 tbsp water, salt, pepper, 1/2 tsp paprika
Instructions
1. Arrange oven shelf to the middle of your oven. Preheat oven to broil/grill settings on medium heat. 2. Season salmon with salt, pepper and paprika. Set aside. 3. Heat the butter in a skillet or pan over medium-high heat until melted. Add the garlic and sauté for about a minute, until fragrant. Pour in the honey, water and soy sauce; allow the flavors to heat through and combine. Add in the lemon juice; stir well to combine all of the flavors together. 4. Add the salmon steaks to the sauce in the pan; cook each fillet (skin-side down if there's any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste (if desired). 5. Optional -- Add the lemon wedges around the salmon (adds a stronger lemon taste). 6. Baste salmon one more time then transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred, and the salmon is cooked to your liking. 7. To serve, drizzle with the sauce and a squeeze of lemon juice. Serve with steamed vegetables; over rice or with a salad.
RECIPE FROM: CAFEDELITES.COM/EASY-HONEYGARLIC-SALMON/
Cauliflower Wings BY DANTE MARTINEZ Ingredients 1 head of cauliflower bowl of almond/any milk bowl of breadcrumbs frying oil of your choice celery hot sauce
Procedure First cut up your cauliflower into small pieces and then dip in almond milk, then you dip in the flour so it's covered completely, then dip the cauliflower pieces back in the milk, and then one last dip it breadcrumbs. Make sure they are fully covered in breadcrumbs. Once you have your cauliflower ready, get a pot and put enough oil, about one cup of oil. You don’t want to much, only enough so the cauliflower is halfway covered. Fry the cauliflower for five or six minutes, making sure to keep an eye on it until it’s golden brown. Serve with celery and hot sauce if desired and enjoy!
MOM'S POZOLE Heidi De La Cruz Velazquez
PREP TIME
COOK TIME
30 mins
2hrs 15 mins
INGREDIENTS 1 can hominy i use el mexicano brand 28 2 1/2 lb stewing pork.
oz, you can use yellow or white, i use
2 lb pork neck bones.
white or buy dry hominy and soak it
3 clove fresh garlic-finely diced. 1 medium onion, cut 1/3 of onion and save 2/3 and finely dice.
before using 1/3 cup of gebhardts chili powder.
1/2 small
salt ( i use natrual sea salt ).
green cabbage, finely sliced. radishes, finely diced.
homemade chilli oil or valentinas hot sauce
cut lemons avocado cut to garnish
INSTRUCTIONS Trim off fat of stewing pork as
Add salt to taste, add garlic and 1/3
much as possible and cut into 1
onion
inch size, rinse well and place
Bring to a fast and hard boil,then
in a large bowel with cold
reduce heat to a gentle boil. After
water.
approx. 15 min of gentle boiling. remove
pork neck bones should be in sizes of 2-3 inches. Trim off fat of meat on the neck bones as much as possible and place in bowel with the stewing pork. make sure all is submerged in cold water. This is very important, soak for 20 minutes. After meat and neck bones have soaked for 20 min. rinse them 3 times, till water is clear. place meats in 6qt pan and cover with cold water. water level must be approx. 4 inches above submerged meats.
and scoop off the gray foam that has appeared on the top. Boil for approx. 2 hours, till meat is very tender. If during the boiling the meat needs more water, add hot water and continue boiling. Drain hominy and add it to the broth. Add the 1/3 cup of gebhardts chili powder. You can also substitute new mexico and calif. dry chili pods. I prefer the taste of gebhardts chili and think it is better Continue boiling gently for approx. 15 mins. till the foam that appears on the top disappears. Serve your plate and garnish with veggies.
VEGAN JACKFRUIT TACOS BY BECCA HOROWITZ
JACKFRUIT MEAT INGREDIENTS
2 14-oz cans young jackfruit in water 1 7-oz can chipotle peppers in adobo sauce ½ yellow onion (chopped) 8ish cloves garlic (chopped) Dry spices: ½ tablespoon chili powder ½ tablespoon cumin ½ tablespoon oregano ½ tablespoon chili flakes & a pinch of cayenne (if you like it spicy) 1 cup Mexican Lager (I prefer Corona or Pacifico-- you can use vegetable broth as a substitute) TO SERVE
Warm Corn Tortillas Cilantro Lime Coconut yogurt or vegan sour cream (or if you’re just going for vegetarian go for some cotija crumblezzz) Salsa Avocado
PROCEDURE
Rinse and drain jackfruit & flake with a fork (remove the seeds if you want a more meat like texture-- i leave them in because i dont mind After cleaning the jackfruit lay a towel down and evenly disperse jackfruit, placing another towel on top. Place a weighted object on top of the top towel. Allow the jackfruit to dry for 20ish minutes. While waiting for jackfruit to dry, chop up your onions and garlic, mix together the dry spices, and dice the chipotle peppers (make sure to keep them separate for now. Once the jackfruit is done drying, prepare a medium to large pan on the stove with a about a tablespoon of olive oil. Once it’s hot add the jackfruit, onions, garlic, and dry spices. As the ingredients in the pan get dry and stick, add the beer (or veggie broth). Allow the beer to simmer down and then add the chipotle peppers with the sauce. Simmer for about 10-15minutes and voilaaaa…
LOMO SALTADO by Rosie Leon
Ingredients 2 tablespoons vegetable oil 1 lb sirloin steak, cut into strips Salt, to taste Black pepper, to taste
½ red onion, sliced
Preparation 1. Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan. 2. Heat the remaining tablespoon of oil in the same pan, then add the red onion and
1 medium tomato, sliced 2 cloves garlic, minced
cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and
1 tablespoon aji amarillo paste
aji amarillo paste, and cook for another 5-
2 tablespoons soy sauce
7 minutes, until the tomatoes have
1 tablespoon white vinegar
released some of their juices, but are still
1 tablespoon fresh cilantro chopped
intact. 3. Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.
1 lb french fries, cooked, hot White rice, cooked
4. Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce. 5. Serve with rice, if desired. Enjoy!
This cookbook was complied by Heidi De La Cruz Velazquez, Hannah Austin, Johnny Razo, Betsy Hammer Carr, and Thảo Lê.