Dearest Friend, In your hands you hold a spellbook of recipes intended to charm and summon warm memories of gathering, abundance, and family. Cooking is an alchemical process capable of whisking you body and soul to a time and place. It is our intention for you to try any of the recipes that intrrigue or tantalize you here. We tried our best to locate and collect our favorite family recipes together in a single humble tome. Some of them speak to traditions, some to our tastes, but all of them remind us of what we are grateful for. In creating this recipe book, we hope to honor the times we’ve gathered, and the times yet to come. We all need good recipes, especially right now when our appetites for community are more potent than ever. We are grateful for our collective and all the power and potential within. Let’s eat! TMS
TABLE of contents Greg’s Mom’s Yummy Crumble (GMYC).......................2 Peach Cobbler...........................................................................................4 HOT FRUIT................................................................................................6 Frost Family Challah...........................................................................8 Gigi’s Sugar Cookies...........................................................................10 Cranberry Sauce Van der Ryn...................................................12 Sweet Potato Casserole....................................................................14 Goose’s Popcorn.....................................................................................16 Mac & Cheese a la Foige.............................................................18 Oreo Cookie Milkshake...................................................................20 Creamy Green Bean Casserole from Scratch.................22 Gertrude Pie.............................................................................................24 Jagger’s Non-Filled Sandwich...................................................26 Chicken Matzo Ball Soup.............................................................28 Lia’s Lemon Sugar Cookies.........................................................30 Rice Pudding............................................................................................32 Machang....................................................................................................34 Focaccia......................................................................................................36 Fresh Cranberry Sauce...................................................................38 Zeltzer Stuffing.....................................................................................40 Thanksgiving Tofu...............................................................................42 Dutch Baby...............................................................................................44 Crockpot Italian Beef.........................................................................46 Lemon Squares.....................................................................................48 Sweet and Salty Glazed Onions.............................................50 Traditional Land Family Stuffing............................................52 Flores Family Challah......................................................................54 Ultimate Chocolate Chip Cookies...........................................56 Yorkshire Pudding...............................................................................58 A Yummy Pumpkin Pie..................................................................60 Stuffed Tomato Salad.....................................................................62 Black Eyed Peas.+Cast Iron Cornbread.............................64 Fluffy Chocolate Chip Cookies.................................................66 Wonderful Brownies.........................................................................68 Mashed Potatoes..................................................................................70
Greg’s Mom’s Yummy Crumble ingredients
Unbleached Flour Organic Butter Natural Brown Sugar Acidic fruit like apple plum apricot or rhubarb Rolled Oats optional
DIRECTIONS
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(serves 4-5 hungry people) 1. In a mixing bowl combine 200gr of flour, 100 gr of butter & 100 gr. of sugar 2. With your clean, bare hands massage the 3 ingredients to form crumbs. Massaging this mixture, the butter warms up. Make sure your butter stays cold. If butter starts melting, put your bowl in the freezer for ~15min and restart massaging your mixture. Note: having bigger pieces brings additional “crunchiness” 3. Preheat the oven (375 degrees) 4. Butter up your dish so the fruits don’t stick to it 5. Cut up your fruits in similar sized pieces while your mixture is cooling down in the freezer and your oven is heating up 6. Add your fruits to your buttered dish 7. Add a bit of sugar to your fruits for extra caramelization! 8. Mix everything up 9. Take your butter/flour/sugar mixture out of the freezer and sprinkle the total content on the fruits. Ideally you want to have a generous layer covering your fruits. The more crumble, the better it is! 10. Bake in the oven for 20-30min. 11. Serve with a scoop of vanilla ice-cream and black or Rooibos tea 12. Share and enjoy :)
er Can you find Rang ily Greg in this fam photo?
GMYC 3
What are you grateful for this holiday ?
I am grateful for my family, as they all celebrate their uniqueness and allow me to shine for who I am. I am also grateful for my health and humility. These two aspects have allowed me to remain strong physically & mentally, as well as to recognize what holds me back. Cultivating health and humility allows me to grow as an engaged and dependable human being.
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kayla and connie’s
Peach Cobbler TOOLS AND EQUIPMENT: -Can opener -Colander -3 medium mixing bowls -9-by-13-inch baking pan -Stirring spoon -Oven mitts INGREDIENTS: 2(15-ounce) cans sliced peaches in syrup 1 stick butter 1 cup self-rising flour 1 cup sugar 1 cup milk DIRECTIONS: Preheat the oven to 350F. Reserving the syrup, strain one can of peaches in the colander set over a medium bowl and put the peaches in a separate medium bowl. Then drain the second can of peaches. Put the butter in a 9 x 13 inch baking pan. Transfer to the oven and heat for 10 minutes until melted. Remove from oven. In another medium mixing bowl mix together the flour and sugar. Mix in the milk and reserved syrup from the peaches. Stir until smooth. Pour the batter over the melted butter in the baking pan arrange the peaches over the batter in rows. Return the baking pan to the oven, and bake for one hour or until the batter rises around the peaches and the crust is thick and golden brown. Remove from oven.
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What are you grateful for this holiday? I’m grateful for alone time because without it I wouldn’t have been able to find myself and grow.
Hot Fruit BY ALICE
INGREDIENTS Apricot halves-29 oz. can Pear halves - 19 oz. can Peach slices- 29 oz. can Pitted plums- 29 oz. can Pitted cherries- 16 oz. can Macaroons- 12 large, crumbled Sliced almonds- 4 oz Butter- 2 tablespoons Cinnamon- 1 teaspoon Brandy- 1 tablespoon INSTRUCTIONS Drain fruit and mix. Cover the bottom of the 9� casserole with the fruit. Cover with the crushed macaroons, almonds, butter and cinnamon. Slice up as many bananas as it takes to cover all the fruit. Bake at 350 degrees for 1 hour. Sprinkle with brandy, serve warm 6
My family together at Thanksgiving 8 years ago!
WHAT ARE YOU GRATEFUL FOR THIS HOLIDAY? This holiday, I am grateful for my friends, mom, sister, and my therapists. I am so grateful for my friends because they always put a smile on my face even when I am having a really bad day. My sister is my best friend and I am so lucky to have her. Along with my mom, she is always there for me when I need help and I need to talk. My therapists are so amazing and I am so lucky to have them for me when I need them. I do not have a picture of the dessert, but this is a picture of me and my grandma who I make the dish with! Her mom, my great grandma, has been making this dish for almost 80 years!
F
AMILY CHAL F T S RO
Ingredients
-⅓ cup of warm water -2 eggs OR 2 egg yolks -2 teaspoons sea or table salt (not kosher) -4 ½-5 (plus extra) cups bread flour (all-purpose flour is fine -½ cup sugar -1 tablespoon instant yeast too!
Note! Active Dry yeast works too. The packets are 2 ¼ teaspoons)
What are
yo
u
grateful for this holiday?
I’m very thankful that we have techn that allows us to communicate with other. As lonely as quarantine was, it way better getting to facetime and t people. I can only imagine how awful i be in Covid if we didn’t have technology 8
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nology each t was talk with it would y.
by Allegra Directions
Combine all the ingredients either in a mixer, by hand or in a bread machine on a dough cycle. Since the yeast is instant you don’t have to proof it first. (If using active, it needs to be proofed first). Knead by hand or mix with a dough hook for at least 5 minutes, adding flour as needed until it is soft and elastic but not sticky or dry. Clean the bowl and lightly coat it with oil, then turn the dough to coat and leave in the bowl to rise, covered with plastic wrap or a clean dish towel. Let it rise for about 90 minutes, could be more or less depending on the weather. (Try putting in the office oven or on the stove) Divide dough in half, then divide each half into thirds for traditional braid. Roll each piece into a rope or snake. You may want to very lightly flour your board for this. Too much flour might affect the taste and make it dry! Braid the two loaves and put on a baking sheet covered with parchment paper or tin foil and lightly spray with cooking spray. Cover again with the plastic and egg or egg yolk with a drop of water to make an egg wash and cover the challah with the egg wash of your choice. (sprinkles, Salf, sesame seeds, Poppy seeds, ect.) Bake at 350 for about 30 minutes, check after 15 or so and rotate the pans so they bake evenly. When they look done and the bottom is browned, they’re ready! Let cool on the rack and enjoy.
by Eden
10
What are you grateful for this holiday? I am grateful for TMS as a community because I know that everyday I can show up for school being myself and I would never be judged or criticized. They have always done their best to make sure everyone gets the education they need to succeed in life, and they do it with a smile on their face. When I first arrived at TMS I was scared to be in a new environment with people I didn’t know, but as soon as I settled in I found myself making friendships and bonds that will last a lifetime. During Covid the TMS staff have gone above and beyond to make sure we have the same school dynamic and that no one falls behind. As well as giving us opportunities to be out in nature. In total, I am grateful for TMS and how they have shaped me into the person I am today. we recommend doubling the frosting recipe to cover all the cookies!
Cranberry Sauce Van der Ryn by Eli
Ingredients 4 cups fresh or frozen cranberries 1 ½ cups sugar 2 cups water DIRECTIONS 1: Combine all ingredients in a medium sauce-pan and turn the heat to medium low. Cover and cook, stirring occasionally, until the berries are broken, 10-15 minutes. 2: Transfer to a bowl; cool, then chill until ready to serve. This keeps well, refrigerated, for up to a week. 12
WHAT ARE YOU GRATEFUL FOR THIS HOLIDAY?
I am grateful for nature. Nature is what has kept me connected throughout COVID and I am always looking forward to going places.
Sweet Potato Casserole adapted from Cook’s Country by the Ackrich’s over the years as told by Ezra
Ingredients 5 pounds sweet potatoes, peeled and cut into 1 inch chunks 6 Tablespoons cream 6 Tablespoons unsalted butter, cut into 6 pieces 2 Teaspoons sugar 1 Teaspoons salt ½ Teaspoon pepper 2 ounces cream cheese 1 (10 ounce) package large marshmallows DIRECTIONS 1.First steam the sweet potatoes in a little butter and cream for a sturdier texture and more concentrated flavor. 2. Use clean scissors sprayed with cooking oil to halve your marshmallows crosswise. 3. COOK POTATOES combine potatoes, cream, butter, sugar, salt, and pepper in a duch oven. Cook covered, stirring occasionally, over medium heat until potatoes begin to break down, 20 to 30 minutes. 14
4. SIMMER POTATOES Reduce heat to medium-low and continue to cook, covered, until liquid has been absorbed and potatoes are completely tender, 15 to 20. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees. 5. MASH POTATOES Add cream cheese to pot. Using potato masher, mash until cream cheese is fully incorporated and sweet potatoes are smooth. Continue to cook, stirring constantly, until potatoes are thickened, about 5 minutes. 6. TOAST MARSHMALLOWS Transfer potato mixture to 2-quart baking dish and top with a single layer of marshmallows. Bake until marshmallows are browned, about 5 minutes, serve. NOTES: Serves 8-10 people. Can be stored in the refrigerator for up to 2 days. What are you grateful for for this holiday? I am grateful for a holiday that brings family and friends together (In a safe way). This year has brought many people apart. This year has also brought many people together. So I guess I am grateful for a time to bring us all together.
Goose’s carmel Popcorn
INGREDIENTS -6 quarts popped popcorn -2 cups packed brown sugar -1 cup butter, cubed -1/2 cup corn syrup -1 teaspoon salt -3 teaspoons vanilla extract -1/2 teaspoon baking soda
DIRECTIONS 1. Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. 2. Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13x9-in. baking pans.
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3. Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers.
What are you grateful for this holiday?
I am thankful for the fact that none of my family members have gotten Covid. Safety is enough for me to be happy this thanksgiving. It has broken families apart and I am so grateful that this has not happened to me.
M
acaroni g i e o f a l a by Iggy
adapted from a recipe from Smitten Kitchen
Ingredients: -8 tablespoons (1 stick) unsalted butter, plus more for casserole -6 slices white bread, crusts removed, torn into 1/4- to l/2inch pieces -5 1/2 cups milk -1/2 cup all-purpose flour -2 teaspoons coarse salt, plus more for water -1/4 teaspoon ground nutmeg -1/4 teaspoon freshly ground black pepper -1/4 teaspoon cayenne pepper -4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese -2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese -1 pound elbow macaroni
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DIRECTIONS: 1. Preheat the oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside. 2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute. 3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes. 4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside. 5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce. 6. Pour mixture into the dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes (though we needed a bit more time to get it brown, but your oven may vary). Transfer the dish to a wire rack for 5 minutes; serve.
What are you grateful for this holiday? I am grateful for unity. Even though we are all physically separate we can still be together in spirit for Thanksgiving and other holidays to come!
Oreo Cookie Milkshake By Isaiah
INGREDIENTS Milk Ice Chocolate Nesquik Powder Vanilla Ice Cream Oreo Cookies Chocolate Chip Cookies
DIRECTIONS Put 6 pieces of ice in a blender Put 7 spoonfuls of milk into the blender Put 3 big spoonfuls of vanilla ice cream into the blender Add 3 oreo cookies Finally put 1 big mushed up chocolate chip cookie in and blend to your hearts content
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What are you grateful for this holiday? I’m grateful that so far my grandparents aren’t dead or sick from coronavirus.
Creamy Green Bean Casserole From Scratch
adapted from www.sallysbakingaddiction.com
by Jack
Ingredients:
Fresh Green Beans Butter Salt & Pepper Flour Mushrooms Garlic Half-and-Half Chicken Broth
Directions
“Fry� the Onions: Coat sliced onions in some flour, then beaten egg + milk, then breadcrumbs. Bake.
Blanch the Green Beans: Rinse fresh green beans, trim them, halve them, blanch them.
Make the Gravy Sauce: Melt some butter with chopped mushrooms on medium-high heat. Add a little salt and pepper, then some garlic for flavor. Next, add some flour to soak up all the moisture that the mushrooms have released in the cooking process. Add chicken broth and half-and-half, and watch that sauce thicken! 22
Stir it All Together: Add some of your breaded onions and all of the green beans, then give it a nice stir. Bake: Top with the rest of the onions and bake in the oven at 400°F (204°C) for 10-15 minutes or until bubbly.
What are you grateful for this holiday? I am grateful for the food that is given every morning and night, I’m grateful for the roof over my head. I’m grateful for the water that I drink and clean in. I’m grateful for the family and friends that I have. I’m grateful for the time I get to spend with my friend playing video games. I’m grateful for all the gifts that I get for Christmas or any other time.
Gertrude Pie
A family heirloom rec ipe rec orded by Katie Ingredients: 3 Egg Whites ½ Tsp. vanilla ½ Tsp. baking powder 1 cup sugar 14 crushed Ritz crackers ¾ cup of ground nuts
Pictured From left to right: My Great Aunt Gertrude (creator of the pie) My grandfather Dan Driscoll (her brother) My great-grandmother Mary Casey Driscoll (their mother) 4. 5. 6. 7. 8. 24
Directions:
1. Preheat the oven to 325 degrees 2. Grease a pie pan 3. Beat egg whites until almost stiff Add the sugar, vanilla, and baking powder and beat until stiff Fold in nuts and Ritz crackers Poor into greased pie pan Bake for 25 - 30 minutes Top with Whipped Cream and enjoy!
What are you grateful for this holiday? I am very grateful for the family I was lucky enough to be born into. They have always allowed me to be myself, supported me in all my endeavors, and loved me unconditionally. Missing seeing them all this year‌
Pictured Above: My dad David Driscoll (loves to eat the pie), me around 5 or 6 years old (also loves the pie). Below: My Dad, Mom, Sister, Brother-in-law, nephew and niece in the summer of 2019 (all eat Gertrude pie).
Jagger’s Non-Filled Sandwich
TWO SIMPLE INGREDIENTS: King’s Hawaiian Bread Cream Cheese
DIRECTIONS:
Designed by a picky ea ter, for fellow picky eaters.
1.First, get King’s Hawaiian Bread. 2. Get one roll out. 3. Next, get one knife. 4. Cut the bread in half. 5. Put cream cheese in the middle. 6. Finally, close it up and EATTTTTTTTT. 26
WHAT ARE YOU GRATEFUL FOR THIS HOLIDAY? My cat, my friends, my mom, my family, and my games.
o z t a M n e Chick Ball Soup ai by K
INGREDIENTS ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊
One onion Three carrots Three sticks of celery One big potato Parsley One Matzo Ball pack Six chicken drumsticks Salt, pepper, & hawaij for soup
DIRECTIONS FOR THE SOUP 1. Fill a big pot 3 quarters full. 2. Add in chicken and bring to a boil. 3. Peel carrots and cut to slices (don’t mince) then add to the pot. 4. Cut onion (don’t make it too small) then add to the pot. 5. Cut celery to slices and add to the pot. 6. Cut potato to small cubes and add to the pot. 7. Add salt, pepper, hawaij, and parsley. 8. Lower heat and let the soup shimmer lightly covered for about an hour.
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FOR THE MATZO BALLS 1. In a bowl, add a matzo ball packet, 1 egg, and a tbsp. of olive oil. 2. Mix together then set in fridge for 15 minutes. 3. Bring a big pot of water to a boil 4. Take matzo ball mix out of fridge and shape into golf-sized balls. 5. Put them in the water for 20 minutes. 6. Drain water and add matzo balls to soup.
What are you grateful for this holiday? I’m grateful for being in such an amazing school this year, I could never expect to be excited to go to school but now I am! I’m also grateful for the world, especially the animals. Animals are my passion and one of my favorite things in the world! I’m also thankful for my family. Without them I wouldn’t be who I am today.
Lia’s Lemon Cookies INGREDIENTS 3 cups of flour 1 teaspoon baking powder 1/8 teaspoon salt 2 sticks of butter at room temp 1 ½ cup sugar 2 large eggs ½ tablespoon lemon zest 1 tablespoon lemon juice 1 teaspoon vanilla extract
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DIRECTIONS 1. In a medium bowl whisk flour, baking powder, and salt. Then set aside. 2. In a large bowl w/ electric mixer beat butter until softened. 3. Then add sugar. Beat for 3-5 minutes 4. Add eggs one at a time. 5. Beat in lemon zest, lemon juice, and vanilla. 6. On low speed beat in flour mixture until well combined. 7. Put the dough in the refrigerator for 2 hours. 8. Preheat oven to 350 degrees and grease cookie sheet . 9. After the two hours flour the surface and roll out the dough ¼ inch thick. 10. Use cookie cutters to cut out the shapes you want. 11. (you may need to reuse the cookie sheet to bake all your shapes) 12. Reroll the scraps of dough to make more cookies. 13. Bake for 12-13 minutes switching from the top to bottom rack half way through (about 6 minutes in) 14. Let it cool for 2 minutes. 15. Enjoy.
What are you grateful for this holiday? I am grateful for having a roof over my head and having friends and family to talk to and hang out with. I am also grateful for coming to TMS and meeting new friends like Meghan, Kai, Eden, Olivia, Noah, Timo, Reuben, Lorelei, and Thor my brand new dog. I am grateful for them because I know I could count on them to be there for me and that I can tell them things and they would help me through them.
By Lorelei
RICE PUDDING INGREDIENTS • 2 1/2 cups (600 ml) of whole milk • 1/3 cup (66 grams) of uncooked short grain white rice • Pinch of salt • 1 egg • 1/4 cup (50 grams) dark brown sugar • 1 teaspoon of vanilla extract • 1/4 teaspoon of cinnamon • 1/3 cup (40 grams) raisins
DIRECTIONS 1 Cook the rice in milk 2 Mix egg and brown sugar, temper with rice mixture 3 Add tempered egg mixture back to rice mixture 4 Add cinnamon, raisins, and salt 5 Serve warm or cold
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What are you grateful for this holiday? I’m incredibly grateful for horseback riding, and the patience of the horse I ride. She’s taught me so much about how to care for a horse, and what a bond between a horse and rider really means. I went to a show with her recently and we won first place, and I’m so happy that we did. I’m so grateful for her.
MARINADE garlic ginger sugar (to taste) 1/2 cup soy sauce chinese five spice powder 1 bay leaf COOKED FILLING oil for sauteeing 12 rehydrated dried shiitake mushrooms 1 package of dried chestnuts (soaked overnight and peeled) chicken (legs and thighs) or pork belly 1 drained can of cooked black eyed peas Use 2 parts rice to 1 part cooked filling ingredients OPTIONAL banana leaves to wrap
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The measurements of the wet ingredients listed are approximations. My mom typically measures by eyeballing the color of the marinade.
In a large pan or wok, heat oil and saute mushrooms with ginger and garlic. Add meat and saute for 1 minute. Add soy sauce, sugar, and 5 spice powder. Cook for 2 minutes. Top with water and boil until fully cooked. To the meat, mix in the chestnuts, and black eyed peas, & set aside. You can transfer this into a rice cooker and steam and eat as is, or follow the steps below to wrap in banana leaves. Add the rice to the pan and stir cook until rice is partially cooked. Take 2 leaves and overlap the soft sides by 4 inches. Make a cone with the leaves and support the bottom with your palm. Spoon 2 tablespoons of rice, tamp gently, then add the meat mixture; top with more rice, tamp to even the top. Fold the upper leaf down, bring together and fold, or trim excess if preferred. Tie with strings. Steam in rapidly boiling water for 1 hour.
me mom lil sis dad
lil sis + me
me+dad mom and the staff in our AMPM
I’m grateful for memories of karaoke in garages, tin foil trays steaming amidst high notes, and for the hopeful determination I witnessed in my parents when I was small.
Foccacia
by Luella
INGREDIENTS 1.500 g flour 500 ml water 1.5 teaspoon yeast 1.5 teaspoon salt olive oil rosemary DIRECTIONS 1. Mix dry ingredients well, then add water and mix roughly with a spoon. 2. Let rise until doubled- depending on outside temperature about 1 hour.
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3.Once dough is ready, preheat the oven to 450F. Put parchment paper on a sheet and oil with olive oil. 4.Pour dough onto sheet and spread out with more oil by digging your fingertips in and stretching it. You want visible indentations and try leaving bubbles that have formed intact. Add more olive oil on top once spread out. Sprinkle with salt flakes and fresh rosemary. 5.Bake for about 25 min.
What are you grateful for this holiday? I’m grateful for my friends. I’m grateful for them always being there for me. I feel like I can talk to them without judgement and they’re really funny. I’m really grateful for Evita because they’ve kept me sane during corona, and have been the only person besides my family that I’ve had contact with.
freshcranberry cranberry sauce fresh sauce tart sweet tangy tart sw INGREDIENTS 1 bag of cranberries fresh cranberry Sauce 1 cup of water by Max Juda Jones
1/3 cup of cane sugar (you can add more if you want it to be less tart) DIRECTIONS 1. Wash cranberries in a colander (take out mushy ones). 2. Put cranberries in a saucepan. 3. Pour water and sugar over cranberries and mix together. 4. Bring to a boil. 5. Turn heat down to low, bring to a simmer, and cover. 6. Stir a few times until it thickens. 7. Turn heat off when it is to your desired consistency.
fRESH Cranberry sauce tart sweet tangy tart sw fresh cranberry sauce 8. Let cool and then put in the refrigerator until ready to serve.
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fresh cranberry sauce weet tangy tart sweet Fresh cranberry Sauce
What are you grateful for this holiday? This 2020 holiday, I am grateful for my family, my health, my teachers and “day camp� days at school.
fresh cranberry sauce weet tangy tart sweet fresh cranberry sauce
Zeltzer Stuffing by Medby
serves 4-6 people INGREDIENTS • 3 carrots • 1 onion • 2 celery sticks • 1 package of mushrooms • 1 qt of chicken stock • 1 stick of butter • 1 package of stuffing mix
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DIRECTIONS 15 minute prep 1 hour cooking 1. Chop vegetables 2. Sauté vegetables in stick of butter 3. Add chicken stock and bring to a boil 4. Add stuffing mix and stir to combing 5. Put in baking dish 6. Bake at 400 degrees for 45 minutes or until top is crispy 7. Eat
What are you grateful for this holiday?
I am thankful for my parents, my brother and my uncle, because they bring joy into my life. If they weren’t supporting me and always making me happy I would be sad. Coronavirus is really bringing down everyone’s well being and happiness, but my family makes it bearable.
THANKSGIVING THANKSGIVING THANKSGIVIN TOFU TOFUTOFU by Mia
INGREDIENTS 1 Package of Tofu 1 Tablespoon of Sesame Oil 1 Tablespoon of Extra Virgin Olive Oil 2 Tablespoons of Soy Sauce Pinch of Salt Pinch of Pepper 1-2 Cloves of garlic Half a Lemon 42
Cookware: Medium Sized Bowl Skillet Whisk Spatula 1. First you want to make your marinade for the tofu. Take the soy sauce, sesame oil, extra virgin olive oil, salt, and pepper and using a whisk mix together in a medium sized bowl until combined
this photo was taken in 5th grade!
NG
Thanksgiving is about family and love, and about being appreciative for what you have. This year is definitely going to be harder to be thankful for, but it has really helped me get closer with others with a deeper connection. I am also so thankful for the people on frontlines like doctors, nurses, etc. because they have worked so hard to fight for our community. Happy Thanksgiving!
Now put your sauce on the side because we are going to TACKLE THE TOFU 1. Take out your tofu and put it on a paper towel and start dabbing it to get out all the water. 2. YOU NEED TO MAKE SURE TO GET ALL THE WATER OUT BECAUSE IT WILL GIVE YOUR TOFU A BAD TASTE IF YOU DON’T! 3. Next you want to cut it into little cubes so that they cook faster and absorb the marinade better, after this take a new paper towel and dab it up again just to make sure there is no water left. 4. You are now going to add your tofu to the sauce bowl and you can mix this with your hands or a spoon, once all the tofu is covered in the marinade you can set it aside for 3 minutes so it can fully absorb the sauce. 5. Turn the heat up to a little below high and let the pan get warm. (DO NOT PUT ANYTHING IN THE PAN JUST LET IT GET WARM) 6. After the pan is warm put your tofu in and cook it on each side until it has a nice brown color, right before you turn of the heat add the garlic using a garlic mincer and squeeze the lemon juice on top, mix it around with the heat at medium, once the garlic has some color turn off the heat and remove it from the stove. 7. Serve it with rice or even brussel sprouts and enjoy. It’s DELICIOUS!
Dutch Baby
INGREDIENTS 3 eggs 4 tablespoons of butter ½ cup of flour ½ cup of milk 1 teaspoon of vanilla 1 tablespoon of sugar 1 pear
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by Noah
Preheat oven to 425 degrees Combine eggs, flour, milk, sugar and vanilla in a blender and blend until smooth. Batter may also be mixed by hand. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted(watch it so does not burn) remove the skillet from the oven. Peal one pear and cut it into thin slices, then put them on top of the melted butter. Add the batter to the pan, return pan to the oven and bake for 20 minutes until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake for five minutes longer. Remove pancake from the oven, cut into wedges, and serve. Top with syrup, jam, or powdered sugar.
What are you grateful for this holiday?
I am grateful that I have such a loving and supportive family. They have been amazing for me in during this pandemic. I would be lost if it weren’t for my family.
Crock pot
Italian beef
by Noble
INGREDIENTS one 3 - 4 pound boneless rump roast 1 package of dry italian salad dressing 1/2 a bottle of Pepperoncini peppers with half the juice 1 ten oz. can of beef broth DIRECTIONS 1. Place all ingredients in crock pot 2. Cook for 8hrs until the beef can be shredded 3. Serve on buns with provolone cheese PS : this can be adapted to instant pot and processed on high for 1 hour
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What are you grateful for this holiday? I am very thankful for being alive at the moment and being able to exist in my own little personal bubble. I am grateful to not have to worry about the strife in the world and just be happy where I am.
by Olivia
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by Phoebe
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Traditional LAND FAMILY STUFFING INGREDIENTS 1 lb. melted butter 1 qt. chicken broth 2 yellow onions 4 stalks celery 1 cup chopped parsley 3 loaves sourdough bread 2 tbsp ground sage ground pepper and salt to taste 3 tbsp chopped garlic Step 1: Gather your ingredients Step 2: Cube all bread into 1 inch squares. Step 3: Toast bread in pre-heated 200 degree oven on flat cookie tray until dry (aprx. 45 mins) Step 4: Chop celery, onions parsley, + garlic Step 5: Melt butter Step 6: Take 3 tbsp of the melted butter into a large skillet and add onions, celery and garlic. Cook over medium heat until soft (5 to 10 minutes) stirring occasionally Step 7: Divide bread, celery, onions and garlic evenly into 3 large mixing bowls Step 8: Slowly add remaining butter and chicken broth in equal amounts to your bowls, gently using your hands to combine ingredients without smashing Step 9: Add salt, pepper, sage and chopped parsley according to taste Step 10: Spoon stuffing into a 9x13 baking dishes and cover with foil Step 11: Heat in 350 degree F oven until desired 52 temperature
by Rebecca
What are you grateful for this holiday?
This Thanksgiving holiday I am very grateful that I have so many amazing people in my life. I am so grateful for my loving supportive family as well as my wonderfulcaring friends that have continued to stay in touch despite everything going on. And of course, my amazing teachers. In summary, I am just very grateful that I have all these people to keep me company and help me through my life every step of the way.
F lores Family CHAL L A H
INGREDIENTS
by Reuben
1 C warm milk 2 tsp active dry yeast 4 C all-purpose flour 1 tsp + ½ C granulated sugar 4 egg yolks— save 1 egg white for egg wash 2 T sour cream 1 tsp vanilla extract 6 T unsalted butter, room temp ¼ tsp salt
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Dissolve yeast in ½ c of the milk plus 1 tsp sugar and add the other half to the mixing bowl. Let the yeast mixture sit to active yeast while you are combining other ingredients. If the mixture doesn’t froth up, discard and start over with fresh yeast. Into the bowl of a mixer add to that ½ C of warm milk: 3 cups of flour, sugar, egg yolks, sour cream, vanilla and frothed yeast mixture. Combine with dough hook on mixer until just coming together. Start adding sliced butter, a few slices at a time with a bit of the remaining cup of flour. Keep mixing until all of the butter and the final 1 cup of flour have been added. Turn out the dough onto a clean counter and knead. Be sure all the butter is incorporated. If it’s feeling too oily from the butter or too sticky, slowly add more flour until you have a good bread consistency. Knead and use the window pane test. When you have the right consistency, place dough in a plastic bowl. Cover the dough closely with plastic wrap and cover the bowl with a towel to rise for 90 min. Punch down and rise another 60 min. Punch down and braid. Let braids rise/rest, covered with towel for 30 min. Preheat the oven to 350 degrees. Before placing in the oven, use 1 egg white for egg wash. Bake for 25-30 min.
In 2020 I am grateful for my family because they are some of my best friends and we have some of the most intriguing conversations at dinner.
ultimate chocolate chip cookies by
Thalia
Ingredients:
2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened Save 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 egg 1 teaspoon vanilla 2 cups semisweet chocolate chips 1 cup coarsely chopped nuts, if desired
Heat oven to 375°F. In a small bowl, mix flour, baking soda and salt; set aside. In a large bowl, beat softened butter and sugar with an electric mixer on medium speed, or mix with a spoon about 1 minute or until fluffy, scraping the side of the bowl occasionally.
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Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips
Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Bake for 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in an airtight container.
What are you grateful for this holiday? This holiday is special to me because it’s when all my family and friends come together and feast. Of course it isn’t going to be like that this year but it will always be special to me.
Yorkshire Puddings INGREDIENTS
by Joy
• 8 oz Plain Flour • 2 Large Eggs • Pinch of Salt • ¾ Pint of Water mixed with ¼ Pint of Milk I’ve always had more success with considerably more water than milk, the mixture is lighter. But many recipes you find prefer a greater ratio of milk. We came from the far North (much higher than Yorkshire) we were poor and it was post war so maybe that’s the reason my Nana and my Mom always made them like this. Choose your own way! • High Temperature Cooking Oil If you were in Northern England you would use Lard or Dripping (rendered fat from the meat) and get the best results, but for our California taste buds you may prefer any oil that heats to a high temperature! • 12 Piece Individual Muffin/cupcake tin. MAKING YORKSHIRE PUDDINGS WITH AMAYA in 2016
What are you grateful for this holiday? I am grateful for my health and the health of those I love. And for the fact that despite the difficulties we have all faced we have been able to connect and find even greater meaning in our relationships. 58
DIRECTIONS •
In a mixing bowl combine the flour and salt.
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Make a hollow in the mixture and drop in the two eggs.
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Stir with a wooden spoon.
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Gradually add in the liquid.
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Beat well to make sure you get out all the lumps.
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Your final mixture consistency should feel like single cream.
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Add more liquid if needed. (It’s all in the feel!)
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Put the batter aside to sit for 30 minutes.
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Meanwhile heat oven to 450 degrees
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Put a teaspoon of oil into each individual pan and heat in the oven. Make sure the oil is very hot; the heat of the oil is essential for success!!
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When oil is ready fill each tin a little over half full with the batter.
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Bake for about 20/25 minutes.
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Serve with your favorite roast dinner and don’t forget the delicious gravy!!
My kids 1995 and their kids 2018!
A yummy pumpkin pie by LEO
IN
G
R
ED
IE
N
TS
1 16 ounce can pumpkin ⅔ cup sugar 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg 3 eggs 1 5-ounce can (⅔ cup) evaporated milk ½ cup milk (you can make your own crust or buy one premade)
DIRECTIONS
First do the filling, in a mixing bowl combine the pumpkin, sugar, cinnamon, ginger, nutmeg and eggs. Beat lightly with a fork. Slowly pour in evaporated milk and milk whilst stirring. Mix well. Place the pie crust in a 9-inch pie plate on the oven rack; pour in filling. Cover the edge with foil. Bake at 375 degrees for 25 minutes. Remove foil; bake for another 25 minutes or until a knife insert comes out clean. Set out to cool. We like to serve it with whipped cream but you don’t need to. Makes 8 servings. 60
What are you grateful for this holiday? This 2020 holiday I am grateful for being able to have the holiday I want to have and I am also grateful for my family and what they have done for me and helping me with school and being kind to me. I am also grateful for TMS - I have loved being able to go to the Mesa and do the Friday projects, the yoga, and being able to have fun in class, even if it’s in zoom! I am also grateful for pumpkins ;)
Stuffed Tomato Salad INGREDIENTS 4 Big Tomatoes 1 Cup Of Dry Quinoa 1 Bag Of Arugula 1 Zucchini 1 Yellow Squash 1 clove of Garlic Half Teaspoon Onion Powder Half Tablespoon Cooking Oil Feta Cheese 1 Cup Of Balsamic Vinegar Quarter Cup Coconut Sugar DIRECTIONS 1.Cut zucchini and yellow squash into half round slices 2. Mince your garlic (Garlic powder will work as well) 3. Add some cooking oil to a pan 4. Saute zucchini and squash with garlic and onion powder 5.Make your quinoa, boil 2 cups of water with one cup of dry quinoa until water evaporates 6. In a large bowl, mix your arugula, your quinoa, your vegetables, and your feta cheese. 7.Take your big tomato and cut an X into the top. 8. Using a spoon, scoop out the center and remove the insides of the tomato creating a bowl. 9. Stuff your tomato bowl with your arugula quinoa mix 10. In a pan at low heat, add your coconut sugar and balsamic vinegar, stirring frequently over low heat until the vinegar thickens into a glaze. 11. Drizzle your balsamic glaze over your stuffed tomato and serve!
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What are you grateful for this holiday? I’m grateful for being alive and healthy. We have a pandemic going on right now and I am one of the lucky people who has not contracted the virus. We have a couple of vaccines in the works right now and a president elect who wants the best for our country. That is what I am most thankful for this holiday season.
Black Eyed Peas Liz’s New Year’s
and
Cast Iron Skillet
Cornbread
A Southern tradition to bring luck on New Year’s Day. The more you eat, INGREDIENTS the more luck you have! 1 pound (453grams) black eyed peas 4 -5 thick bacon slices , chopped or ham hocks 1 large onion , diced 1 stalk celery , diced 2-3 teaspoons minced garlic CORNBREAD 1 Jalapenos , minced (optional) replace with You can use any cayenne pepper store bought corn2 teaspoons fresh thyme , minced bread mix. A mix with bay leaf honey adds a nice contrast 1-2 teaspoons creole seasoning to the salty smokiness of the 7-8 cups chicken broth beans. Instead of a regular pan, 2 cups or more Collard greens (optional) you follow directions on the back can sub kale of the package but cook in a Salt and pepper to taste cast iron skillet, this adds a nice For a vegetarian recipe exclude bacon or ham crisp edge to the cornbread. hocks and sub vegetable broth for chicken Make sure to grease the skillet broth. so thecornbread does not stick. 64
1. Rinse dry blackeyed pea beans then add beans to a large pot covered with 3-4 inches of cold water. Cover and let sit for about 2-3 hours. 2. In a large, heavy sautĂŠ pan, saute chopped bacon until brown and crispy about 4-5 minutes. 3. Remove bacon and set aside. 4. Throw in the onions, celery, garlic, jalapenos, thyme and bay leaf and saute until onions are wilted and aromatic. 5. Pour in the chicken or vegetable broth. 6. Drain the soaked beans, rinse, and place the beans in the pot. Season with creole seasoning and salt to taste. Mix and bring to a boil. 7. Reduce heat to a simmer and cook, uncover until tender and slightly thickened to your desire. 8. Add more stock or water if the mixture becomes dry and thick, the texture of the beans should be thick, somewhat creamy but not watery. 9. Remove the bay leaves. 10. Taste and adjust for seasonings with pepper, creole seasoning and salt if needed.
Fluffy Chocola BY Meghan INGREDIENTS 2¼ cups all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 (2 sticks) softened butter ¾ cup sugar ¾ cup brown sugar 1 tablespoon vanilla extract plus a bit 2 large eggs 1 teaspoon salt 1-½ chocolate chips or other add-ins DIRECTIONS Preheat oven to 375˚ In a small bowl mix flour, baking soda, baking powder and salt In a big bowl mix butter, both sugars, vanilla until creamy Add in 1 egg at a time mixing well after each egg Then slowly add the flour mixture Add chocolate chips and add-ins Grease cookie sheets with butter Spoon the cookie dough in 1-2 inch balls onto the sheet Bake for 9-11 minutes or until golden brown.
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ate Chip
I’m grateful for my friends, new and old. I’m happy to see Lia, Lorelei, Jagger and Kai and all the teachers on the mesa days. They help keep me sane. I’m also grateful for my family because they’re there for me during this difficult time. I can depend on them for support and I can trust that they will be there for me. No doubt about that! Now, enjoy! :)
Wonderful Brownies by Max G.
INGREDIENTS 1 cup sifted all-purpose flour Âź tsp. salt Âź tsp. Baking powder 1 cup soft butter or margarine 2 cups graduated sugar 4 eggs 4 squares unsweetened chocolate 1 tsp. Vanilla extract 1 to 2 cups chopped nuts (optional)
DIRECTIONS Start heating oven to 325 degrees F. Grease 13x9 inch pan. Sift flour with salt and baking powder. With an electric mixer at medium speed, thoroughly mix butter with sugar and eggs. Then at low speed, or blend, beat in melted chocolate, vanilla, and flour mixture, then nuts. Turn into pan. Bake for 30-35 minutes or until the top is crusty. While warm, cut into squares. Cool in pan.
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What are you grateful for this holiday? This Thanksgiving, I am grateful for having food, a home to live in, and a loving family.
MASHED POTATOES INGREDIENTS Potatoes Olive oil Salt Cooked Turkey Garlic Butter
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DIRECTIONS
1. Get your baked “potaters� and other ingredients. 2. Peel the potatoes 3. Mash em 4. Salt em 5. Butter up that chunky dude 6. Slice your turkey into small chunks 7. Drop them into your potatoes 8. Smash your garlic and sprinkle it into your potatoes 9. Get a chunk of butter and mix it in the potatoes. 10. Drizzle olive oil 11. Enjoy!!!!!
what are you grateful for this holiday?
I am grateful for my mom because she works so hard to make us happy. She makes amazing food for us and really supports me and my brother with any decision we make.
Medby
Noah Eli Noble
