Cascadia Elementary School Community Cookbook (2021) - nian gao (rice cake) - Marcus Wei, 2nd grade
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Cascadia Elementary School
Community Cookbook (2021)
nian gao (rice cake) - Marcus Wei, 2nd grade
Table of contents Soup Chicken Papaya Soup 1 Chicken Soup with Dumplings (Supă cu găluşte - Romania) 2 Soup Bone Stew 3 Snack Adrienne's Pumpkin Bread 5 Easy Snack Plate 7 Pancake Puffs (Æbleskivver) 9 Chia Pudding 12 Appetizer Maple Brussel Sprouts with Bacon 13 Marinet 14 Side Dish Matzah Ball 16 Mom's Mac & Cheese 18 Coconut Rice (Arroz con Coco) 20 Bulgur Salad 21 Daikon Carrot Salad 23 Serbian Potato Salad 24 Entree Stir-fried Tomatoes & Eggs (番茄炒鸡蛋) 26 Yellow Chili Chicken Stew (Aji de Gallina) 28 Five-minute Veggie Chili 31 Kalua Pork 33 Fried Rice 34 Beef & Broccoli 37 Sabudana Khichdi (Tapioca snack) 39
Chole Chana Masala 40 Okra Curry 41 Baked Rigatoni with Ham and Mushrooms 42 Broccoli Sandwiches 44 Cap Cay (“10 veggies" Indonesian Stir-fried Vegetable) 46 Shepherd’s Pie 49 Braised Pork 51 Pilaf 52 Crying Jelly Noodle 56 Easy Coq au Vin 58 Potato Pancakes (Tortitas de Papa) 61 Drink Berry Smoothie 63 Healthy Soda 65 Dessert Wet-Bottom Shoo-Fly Pie 67 Haupia (Coconut Pudding, Hawaiian Style) 69 Grampa Ralph's Carmel Popcorn 71 Mochi Cake ( 年糕) 73 Corn Custard (Natilla Colombiana) 75 Bread Mrs. Derby's Biscuits 77 Pīrāgi (Traditional Latvian Bacon Buns) 79 Challah 81 Choreg 83 Hefezopf 87 Pudding Toad in the Hole 89
We want to thank the teachers, staff, students, family, and friends of Cascadia Elementary School for
helping to bring their recipes and food stories to this cookbook. We have a generous and beautiful
community and we are very thankful for that. You are awesome!
Special thanks to Theresa Glatstein, Kristin Mull, and Amanda Van Kirk.
Nikkita Patel
Cascadia PTA Programs Director, 2020-21
Mom to Kiskoli (3rd grade) and Premal (1st grade)
Ivan Fernando Gonzalez
Cascadia PTA Diversity and Inclusion Director, 2020-21
Dad to Arturo (4th grade)
In a year when so many traditional feasts and cultural celebrations have been interrupted or scaled down
due to the COVID-19 pandemic, we have been reminded of the power of a well-prepared meal to create
connections and build shared memories. Whether you cook this meal at home, drawing on family
traditions or trying out something new, or share food with friends at a favorite restaurant; whether you
create something elaborate or revel in the simply delicious; whether you gather with family, friends, or
new acquaintances; a shared meal is a gift. The last year has shown us how, with a little creativity and
flexibility, we can continue to enjoy those connections even when we cannot gather in person. Though we
were unable to come together as a Cascadia community to share in a culture night potluck this year, we
hope that this collection of recipes will offer your family a window into the many cultures and traditions
represented by our diverse community.
Enjoy!
Amanda Van Kirk
Cascadia PTA President, 2020-21
Mom to Laurel (2nd grade) and Cecily (5th grade)
A note about our cover:
年糕
It is considered good luck to eat nian gao ( ) at the new year because it is a homonym for "higher year"
or "grow every year" ( 年⾼ 年
). The character 糕
translates literally as "year." The character translates as
⾼
"cake" and is identical in sound to the character , meaning "tall" or "high."
Chicken Papaya Soup
Serves 5. Preparation time: 1 hour.
Ingredients
2 pounds of chicken parts
4 crushed garlic cloves
1 two-inch piece of ginger, sliced
2 medium green papayas, skinned and seeded and chopped
2 teaspoons salt
1 teaspoon of pepper
2 branches of moringa leaves
Directions
1. Saute garlic and ginger in two tablespoons of vegetable oil
2. Add chicken parts and saute until slightly brown
3. Add green papaya
4. Add water to cover ingredients
5. Simmer until papaya is fork-tender
6. Skim fat
7. Add salt and pepper
8. Add moringa leaves
9. Cover pot and let residual heat complete the cooking
Recipe submitted by
Mia Kayla Basilio, 4th grade, and Patricia Basilio (grandmother).
About this recipe
Recipe from Mia Kayla's great grandmother. A traditional Filipino home ,"Bahay Kubo",
would be surrounded by a garden of vegetables, fruit trees and most importantly a moringa
tree (marungay) whose leaves were packed with vitamins, minerals, and protein. Chickens
roamed to munch on veggies and insects. Thus, the chicken papaya soup was born.
Enjoy it at home!
1
Chicken Soup with Dumplings (Supă cu găluşte - Romania)
Serves 6. Preparation time: 1 hour. Contains eggs, wheat.
Ingredients
3 quarts chicken broth, preferably homemade (tastes better!)
2 large eggs
8-9 tablespoons farina (coarsely ground wheat flour)
Directions
Heat the broth on low heat and let it simmer on the stove. Meanwhile, whisk the 2 eggs with
a hand mixer until soft peaks form. Add the farina, one tablespoon at a time, and fold it
gently into the eggs with a fork, trying not to deflate the eggs. The final mixture should not
be too thick, so you may or may not need to add the whole last tablespoon of farina. (This is
why this recipe is tricky, you have to try it a lot of times to learn what the right consistency
of the mixture should be in order to make the fluffiest dumplings!). To make the dumplings:
take a teaspoon, dunk it in the hot broth, and then scoop out some of the egg and farina
mixture and put it in the broth (if the teaspoon is wet the mixture will drop off into the
broth more easily). Do this quickly because the mixture will harden over time. If the
dumpling disintegrates in the soup, you need to add more farina to the mixture. This should
make about 20 dumplings, which need to cook for about 20 minutes. To test for doneness,
cut one in half to see whether there is still uncooked farina in the middle. Serve with feta
crumbles and finely chopped Italian parsley.
Recipe submitted by
Andrei, 4th grade, and Miruna Petrescu-Prahova.
About this recipe
This is a very traditional Romanian soup, similar to matzo ball soup. Making fluffy
dumplings is an art that is handed down through generations. Comfort food at its best!
Places near Seattle to enjoy this dish: Not this dish, but other delicious Romanian dishes can
be enjoyed at Sunset Bistro in Renton.
2Soup Bone Stew
Serves 5. Preparation time: 2 hours.
Ingredients
3 cloves of crushed garlic
1 two-inch piece of ginger, sliced
1/2 an onion, diced
1 1/2 pound beef shank or shin bone
3 carrots sliced in chunks
3 potatoes sliced in chunks
2 stalks celery, sliced
2 teaspoon salt
1/2 teaspoon pepper
1 small cabbage cut in one-inch pieces
1 small can of tomato sauce
Directions
1. Saute garlic, ginger, and onion
2. Add rinsed beef shank or shin bone
3. Saute shank/shin bone slightly
4. Add water to fully cover shank/shin bone
5. Boil on medium heat until beef is fork tender (@ one hour)
6. Skim fat
7. Add three cups of water, can of tomato sauce, carrots, potatoes, celery, salt and
pepper, and simmer till vegetables are tender
8. Add cabbage
9. Cover pot and let residual heat cook the cabbage
Recipe submitted by
Mia Kayla Basilio, 4th grade, and Patricia Basilio (grandmother).
About this recipe
This recipe is from Mia Kayla Basilio's grandmother. The stew was developed in Hawaii
when laborers were starting unions in a quest for fair wages. Strikes were frequent and
money was scarce for many families. Soup Kitchens were created where laborers would
meet and bring crops they grew and whatever livestock that they slaughtered. With the
sharing they came up with the recipe for soup bone stew. It is very similar to the “Stone
Soup” story. Enjoy it at home!
3Adrienne's Pumpkin Bread
Adrienne developed this recipe with many tweaks and versions throughout the Big Snow of
2009 (Adrienne Mays)
4Adrienne's Pumpkin Bread
Serves ~ 8. Preparation time: 1 1/2 hours. Contains eggs, wheat.
Ingredients
3 cups flour
1 cup white sugar
1 cup brown sugar
½ cup applesauce
½ cup veggie oil
3 large eggs
1 16-ounce can pumpkin (NOT PUMPKIN PIE FILLING)
1 tablespoon cinnamon
2 teaspoon ground clove
2 teaspoon ground nutmeg
Vanilla splash
1teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Directions
Preheat the oven to 350℉. Butter and flour two 9x5x3 loaf pans. Beat sugar, oil, applesauce,
eggs and pumpkin in a large bowl.
Sift flour, spices, baking soda, salt and baking powder into another bowl. Slowly add dry mix
to wet. Add fruit/nuts if desired.
Divide batter equally into prepared pans. Bake until tester toothpick comes out of center
clean, about 1 hour. Transfer to racks and cool for 10 min in pan, then pop out to finish
cooling. Cool completely before serving.
Recipe submitted by
Gavin Otten, 2nd grade, and Adrienne (Queen Bee).
About this recipe
Adrienne developed this recipe with many tweaks and versions throughout the Big Snow of
2009, just in time for Winter Solstice. It's now part of our Winter Solstice celebration every
year, as well as a frequent warming treat in the cold months. Enjoy it at home!
5Easy Snack Plate
Easy school snack (Lisa Chiang)
6Easy Snack Plate
Serves 2. Preparation time: 15 minutes or less. Contains eggs, chickpea.
Ingredients
2 organic Persian cucumbers or one regular cucumber
1 hard boiled egg
2-3 tablespoons hummus (store bought)
Directions
1. Wash and slice up cucumbers
2. Slice egg in half
3. Scoop out some hummus (we don't make our own, but if your family does, it will
taste much better)
4. Serve all on a plate
Add ons: olives, drizzle of quality olive oil
Recipe submitted by
Lukas Lee, 5th grade, and Lisa Chiang (Lukas Lee's Mom).
About this recipe
We try to eat nutrient dense foods, so while this is not culturally related to our ethnic
heritage, it's yummy, filling and easy to eat during online school
Places near Seattle to enjoy this dish: Gyro Time, Aviv Hummus Bar, Goodie's Market.
7Æbleskivver
Pancake puffs or “Apple slices”
8Pancake Puffs (Æbleskivver)
Contains eggs, wheat.
Ingredients
4 cup flour
2 tablespoon sugar
2 teaspoon baking powder
2 teaspoon baking soda
1/4 teaspoon salt
8 eggs
1 quarter buttermilk
Vegetable oil for the monk’s pan
Optional: sliced small pieces of apple (or other fruit) for inside the
Æbleskivver
Directions
Sift dry ingredients together. Heat monk’s pan under medium heat.
In a mixer or large blender, beat the eggs for 3 minutes. While still mixing, alternate adding
1/2 cup buttermilk and 1/2 cup sifted dry ingredients to the beaten eggs until all
ingredients are mixed together. Blend until smooth.
Put about 1/2 teaspoon of vegetable oil in the bottom of each Æbleskiver pan cup. Using a
pitcher, pour batter into each cup of the pan but only fill about 2/3rd full - the batter will
expand!
As soon as the Æbleskivver get bubbly around the edge, give each one a quarter turn to start
to create the 3-dimensional shape of the Æbleskivver. Danish cooks traditionally use a long
knitting needle, but a wooden stick used for kebabs or even a fork will work great. Continue
turning the ball to slowly cook it evenly round.
Recipe submitted by
Konrad Schmidt, 4th Grade, and Molly Schmidt.
About this recipe
Æbleskivver means “apple slice” in Danish. A batter similar to pancake mix is turned in a
special pan called a monk’s pan. The cooking batter is turned multiple times to create a
sphere or ball shape with a sliver of apple hidden inside.
9Æbleskivver are usually served as a light meal the morning of a big feast like Christmas.
Serve hot with syrup, jam or powdered sugar - or all three!
Below is a link to a great tutorial on how to use the monk’s pan (and even stories of how
Æbleskivver came from a bad day the Vikings had in battle)
www.youtube.com/watch?v=xWxISl1dpyl
Places near Seattle to enjoy this dish: Every November, the Nordic Heritage Museum in
Ballard sells thousands of these treats as part of the Yulefest celebration.
10Chia Pudding
Chia bowl (Lisa Chiang)
11Chia Pudding
Serves 2. Preparation time: 30 minutes. Contains tree nuts.
Ingredients
1 tablespoon chia seed (reconstitute overnight with juice, water or
coconut milk)
sliced banana
organic berries
organic maple syrup or local raw honey
organic almond butter
Directions
1. Add chia seed and soak with liquid overnight (juice, water or coconut milk)
2. The next day (or a few hours later)
a. Slice up a banana
b. Wash berries
c. Put chia seeds (they will expand overnight) into two bowls
d. Place sliced bananas on top
e. Add washed berries (you can also use frozen fruit for convenience) or fruit of
your choice, such as apples, oranges (peel them), pear, etc.
f. Drizzle sweetener over everything
g. Optional: for extra protein, add 1 tablespoon of organic almond butter
Recipe submitted by
Lukas Lee, 5th grade, and Lisa Chiang (Mom).
About this recipe
This is a vegan, nutritious treat that is full of fiber, brain nourishing Omega 3, fun to make
and tastes great. Chia seeds originate from S. America, so this is not an ethnic dish but we
try to eat cleanly most of the time.
Places near Seattle to enjoy this dish: Sometimes at PCC or Whole Foods in the dessert
section.
12Maple Brussel Sprouts with Bacon
Serves 3-4. Preparation time: 15 minutes or less.
Ingredients
Brussels sprouts (1bag)
maple syrup
bacon (1/2 to whole pack-thin cut)
seasonings (Montreal Steak Seasoning is great or S & P)
olive oil
Directions
1. Quarter the brussel sprouts and place in mixing bowl.
2. Place a bit of olive oil in bowl and toss sprouts to coat. Add bacon (cut into 1-2 inch
chunks).
3. Season sprouts and put maple syrup over sprouts (enough to coat sprouts) and mix
all together well.
4. Bake in oven for 15 min at 350 ℉ (or for better results use a air fryer at 350 ℉ for
10-12 minutes).
5. Toss halfway through cooking to cook evenly.
6. Enjoy!
Recipe submitted by
Gary Bass Jr. (School Teacher).
About this recipe
Just love veggies and like finding new ways to make tasty side dishes.
Enjoy it at home!
13Marinet
Serves: Dozens. Preparation time: 45 minutes.
Ingredients
2 large cans diced tomatoes
4 jars small cocktail onions
1 jar Chile sauce
3 large cans mushrooms
1 large jar capers
1/2 pint oil
3-4 cloves garlic whole
Directions
Cook tomatoes and garlic for 1/2 hour uncovered. Let cool. Add the rest of the ingredients
to cooled tomatoes, the oil last.
Store covered for 3 weeks before serving, the longer the better.
Recipe submitted by
Eloise Mitchell, 3rd grade, and Kim & Peter Mitchell .
About this recipe
Marinet is an amuse-bouche which will delight your taste buds and impress your friends. It
will stimulate your mouth before a meal, or as you await the arrival of your next dish. Is it
possible that Marinet was served by Eloise’s Great Great Grandfather to exquisitely dressed
Manhattan socialites at the Café Rouge in the famed Pennsylvania Hotel? Yes, it’s possible.
Take a bite, close your eyes, you just might hear the soft strains of Duke Ellington over the
clink of highball glasses. Marinet is a savory treat best enjoyed during happy hour with a
crostini and tray of martinis. We make a large batch every year and fill Grandma’s third
fridge. It’s perfect for entertaining and for special occasions.
Enjoy it at home!
14Matzah Ball
Matzah balls in soup (Tammara Billik)
15Matzah Ball
Serves 4-6. Preparation time: 45 minutes. Contains eggs, wheat.
Ingredients
3 eggs
3/4 cup of matzah meal
2 tablespoons water
1 teaspoon salt
Directions
1. In large bowl, beat the eggs and water until light and foamy.
2. Sprinkle matzah meal into egg, add 1 teaspoon salt, and beat together. Let the
mixture sit for 15-20 minutes (have boiling soup ready).
3. Wet hands.
4. Take 1 tablespoon of mixture into palm and gently roll it into a ball shape.
5. Transfer the matzah ball mixture into boiling water or soup.
6. Repeat steps 3, 4, and 5, until mixture is all used up.
7. Cook for 20 mins on medium heat. After 10 minutes, check on matzah balls and flip
them over.
8. Enjoy!
Recipe submitted by
Ben Zollner, 4th Grade, and Crownie Billik, grandmother to Ben Zollner.
About this recipe
Passover Matzah-Ball Recipe
Passover tells the story of the Exodus of the Israelites from Egypt and their Pharaoh, who is
thought to be Moses’ brother. On Passover, we have a special meal called the Seder where we
retell the story of Passover and eat different foods, including matzah ball soup. This is the
recipe for my grandmother’s matzah balls, which she cooks in soup.
Places near Seattle to enjoy this dish: Leah's Catering (website: www.leahcookskosher.com).
16Mom's Mac & Cheese
Jack Lesh holding baked macaroni and cheese.
17Mom's Mac & Cheese
Serves 5. Preparation time: 45 minutes. Contains wheat, milk.
Ingredients
2 cup uncooked macaroni noodles
2 tablespoon butter
1 small onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 3/4 cup milk
8 ounces shredded cheddar cheese
Directions
1. Heat oven to 375 ℉. Cook and drain macaroni noodles until al dente
2. In saucepan, melt butter and cook onion until translucent. Add salt and pepper
3. In small bowl, mix flour and milk until smooth. Add to onion mixture and bring to
boil. Make sure to stir frequently! Boil for 1 minute then remove from heat
4. Mix in cheese and macaroni and stir until well mixed and melted. Add to ungreased
casserole dish
5. Bake about 30 minutes.
Recipe submitted by
Jack Lesh, and Joey Lesh (dad).
About this recipe
This is Jack's great-grandfather's favorite childhood dish. His grandma and dad make this for
Jack now as a special treat!
Enjoy it at home!
18Coconut Rice (Arroz con Coco)
Arturo and his grandfather “Tata” enjoying coconut rice with fried fish and fried plantain
19Coconut Rice (Arroz con Coco)
Serves 4. Preparation time: 45 minutes. Contains coconut.
Ingredients
2 cups long grain rice
1 can (16 ounces) coconut milk
1 teaspoon salt
1 tablespoon brown sugar
3 cloves of garlic
1 cup raisins
2 cups water
Directions
In a medium-size rice pot start boiling half the coconut milk (8 fluid ounces), stirring
continuously, with the burner on high. Keep stirring the coconut milk for around 10 minutes
until it separates and you can see small brown crisps on the bottom and separated clear oil
(avoid letting crisps turn black, but brown is good). Keep heat on. Add chopped garlic and
salt to the pot, when the garlic looks golden, add sugar and rice and stir until rice is covered
in oil and it has a chance to toast a little (less than 2 minutes). Add water, the remaining
coconut milk, and raisins, and cover the pot. Boil covered on high heat for about 3-5 minutes
(until rice absorbs water) and lower heat to low heat to cook covered for another 15 to 20
minutes. Stir up before serving.
Recipe submitted by
Arturo Gonzalez, 4th grade, and Adolfo Gonzalez, grandfather.
About this recipe
Caribbean food relies on the ubiquitous coconut fruit for oil, protein, and nutritional fiber.
The coconut crisps add a special flavor to the everyday rice, but the raisins elevate this dish
to another level and make it a “fiesta” side dish in Colombia. Arturo’s grandmother brought
this dish to their new home in Perú, for celebrating special occasions. Arturo’s dad used to
help break the coconuts with a hammer and screwdriver, to have access to the coconut flesh.
The coconut was then finely grated and “milked” by covering with it a cloth and squishing it
very hard. Nowadays we use canned coconut milk; it is much faster!
Places near Seattle to enjoy this dish: El Parche Colombiano Restaurant.
20Bulgur Salad
Serves 10. Preparation time: 1 hour. Contains Wheat.
Ingredients
1 cup cooked bulgur wheat
1 cup corn
1 can black beans
1/2 cup halved cherry tomatoes
1/2 cup diced bell peppers (any color)
1/2 cup diced red onion
1/2 cup diced cucumbers
1/2 cup chopped cilantro
1/2 cup diced pineapple (can use fresh, frozen or canned)
1 tablespoon apple cider vinegar
Juice of one lime
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
Directions
Combine cooked bulgur, corn, beans, and all vegetables in large bowl. Set aside. Mix
remaining ingredients together in a small bowl to create the dressing. Pour dressing over
salad and gently stir to combine. Refrigerate prior to eating. Note: this is an easy recipe to
manipulate based on individual preferences.
Recipe submitted by
Tate MacMurray, 3rd grade, and Megan MacMurray (Mom).
About this recipe
This is a dish that my family enjoys because it can be used as a side dish or a main dish. It’s
extremely nutritious and easy to put together. The leftovers are good for a couple days, too.
We like to pair it with grilled chicken or place a sliced avocado on top.
Enjoy it at home!
21Daikon Carrot Salad
Simple daikon carrot salad (Yanyan Zeng)
22Daikon Carrot Salad
Serves 3. Preparation time: 15 minutes or less.
Ingredients
1 cup shredded carrot
2 cups shredded daikon
a sprig of fresh mint from garden
1 tablespoon green onion from garden, thinly sliced
1 tablespoon lemon juice
2 tablespoon balsamic vinegar
1tablespoon avocado oil
1teaspoon sesame oil
1/2 teaspoon salt
1 pinch sesame seeds (optional)
Directions
Mix the carrot and daikon, put salt, balsamic vinegar, avocado oil, lemon juice, and mix up.
Drizzle the sesame oil on top, sprinkle green onion, and sesame seeds.
Garnish the mint leaves around.
Recipe submitted by
Aarini Bansal, 2nd grade, and Yanyan Zeng.
About this recipe
We love cooking light and healthy, using fresh veggies and herbs from our little garden. We
choose to use whole foods for ingredients, and work hard to leave as little carbon footprint
on earth as possible, because we are passionate about saving the earth, especially Aarini.
Enjoy it at home!
23Serbian Potato Salad
Ingredients
6-8 large unpeeled potatoes boiled
l large onion
l/2 cup light olive oil
4 tablespoons white vinegar
l tablespoon dried dill weed
salt & pepper to taste
Directions
1. Boil potatoes and remove from heat
2. When potatoes are cooled but still slightly warm, peel and cut into bite size pieces
3. Slice onions and add to potatoes
4. Add olive oil, vinegar, dill weed, and salt and pepper
5. Mix well and refrigerate 3-4 hours or overnight
If dressing is absorbed add more oil and vinegar by spoonfuls and adjust salt &
pepper.
Recipe submitted by
Kari Asadorian (School Nurse).
Enjoy it at home!
24Stir-fried Tomatoes & Eggs 番茄炒鸡蛋
Tomato and friends by Sarina Wei
25Stir-fried Tomatoes & Eggs 番茄炒鸡蛋
Serves 4-6. Preparation time: 15 minutes or less. Contains eggs.
Ingredients
1 bunch of green onions, sliced diagonally into one-inch pieces
10 eggs, beaten
10 roma tomatoes, quartered
1-2 inches of ginger, minced or zest
3 tablespoons canola oil, separated
1/4 cup ketchup
1 tablespoon mushroom powder or chicken bouillon
Directions
Heat one tablespoon of oil in a large pan or wok on medium-high heat, add green onions and
heat for about one to two minutes until slightly soft.
Heat one tablespoon of oil in the pan on medium-high heat, pour eggs and cook until mostly
cooked through. Scoop out into a bowl and set aside.
Heat remaining oil in the pan on medium-high heat, add ginger and tomatoes. Cool until
tomatoes start to break down and skin starts to separate, creating a chunky sauce. Add
ketchup and mushroom powder. Return eggs to pan and break up into small bite size pieces.
Top with green onions. Serve over steamed rice. Enjoy!
Recipe submitted by
Sarina Wei, 4th grade, and Lily Wei, mother.
About this recipe
This is one of my favorite dishes. My grandma made this dish for my mom when she was a
kid and it was the only time she would finish eating her dinner quickly.
These are suggested amounts. Most Chinese cooking does not use measurements and is
usually eyeballed and made to taste. Note any kind of tomatoes work. Roma are listed here
more for reference of size and portion. My mom has adjusted what she remembers going
into the wok to lower calories and reduce sugar. - Sarina Wei, 4th grade
Places near Seattle to enjoy this dish: probably found at many Chinese restaurants but we
have never ordered it and do not know how they compare.
26Yellow Chili Chicken Stew (Aji de Gallina)
Ají de Gallina (Ivan F. Gonzalez)
27Yellow Chili Chicken Stew (Aji de Gallina)
Serves 4. Preparation time: 45 minutes. Contains eggs, wheat, tree nuts, milk.
Ingredients
2 tablespoons of olive oil
2 red onions, finely chopped (white onions are OK)
5 cloves of garlic, chopped
1 ounce pecans or almonds, chopped
1 cup Yellow Chili paste (use only 4 tablespoons for mild flavor)
½ cup Mirasol Chili paste (use only 2 tablespoons for mild flavor)
1 teaspoon ground cumin
1 teaspoon dried oregano
8 white bread slices without crust (old-school Wonder bread is best)
½ cup whole milk (you may substitute with evaporated milk)
1 ½ cups chicken broth (plus extra if necessary)
1 pound cooked chicken breast, shredded
¾ ounces Parmesan cheese
2 white potatoes boiled and peeled
2 cups Peruvian style cooked white rice
To garnish
8 pitted black olives
2 eggs, hard-boiled and cut in half
1 tablespoon curly parsley
Directions
Heat the oil in a pan over low heat. Add onion and garlic and cook until onion is soft. Add
pecans (or almonds), yellow chili, mirasol chili, oregano, and cumin. Cook for a couple of
extra minutes and remove from heat.
Put the bread in a bowl and cover with milk. Soak for five minutes and then put in a blender
with the onion and chili mixture. Blend together.
Pour blended mixture in a pan at medium heat, add broth, shredded chicken breast, and
Parmesan cheese. Add salt and pepper to taste. Cook for 8 minutes until it is creamy; if it
dries up during cooking, add a little broth.
Peel the boiled potatoes and cut into slices, arrange on a serving plate and ladle over the
yellow chili chicken, garnish with olives, hard-boiled eggs and parsley. Serve with rice.
28Note: Several Latin stores in Seattle sell the chili pastes. Check out Latina Real a few blocks
from our school; they have it in stock. They also carry packaged dry mixes for fast cooking.
The chili pastes are pretty mild and essential for flavor, not just to make it spicy. I
recommend you try the paste before using it, making sure the heat level is comfortable for
your family, but do not substitute the chili pastes for another chili, they are the main part of
the dish!
Recipe submitted by
Arturo Gonzalez, 4th grade, and Ivan Fernando Gonzalez, parent.
About this recipe
This dish has a long history in precolonial Perú. It suffered alterations with the arrival of
Spanish ingredients, and it was streamlined last century with the arrival of canned
evaporated milk and Wonder bread. Ají de Gallina is one of the most famous Peruvian
dishes, and a tourist’s favorite. As a young adult, this dish became very special because it
was my welcome-back-to-Perú dinner every time I came back home during school break.
Arturo enjoys this yellow chili stew every time his grandparents come to visit us in Seattle.
Places near Seattle to enjoy this dish: San Fernando Roasted Chicken and Don Lucho
Restaurant.
29Five-minute Veggie Chili
Vegetarian chili with rice, corn bread, tortilla chips, and Brussels sprouts (Ivan F. Gonzalez)
30Five-minute Veggie Chili
Serves 8. Preparation time: 15 minutes or less. Contains soybean.
Ingredients
1 soy chorizo (12 ounces)
1 can vegetarian baked beans (28 ounces)
1 can chopped tomatoes (16 ounces, drained)
1 can black beans (16 ounces, drained)
1 can red beans (16 ounces, drained) (or garbanzo beans)
Directions
Add all ingredients to a pot and warm up on medium heat for 4 minutes. Serve with chips,
corn bread, or rice.
Recipe submitted by
Arturo Gonzalez, 4th grade, and Ivan Fernando Gonzalez, parent.
About this recipe
This is a party favorite: vegan, warm, filling, and tasty. I got the recipe from a fellow graduate
student at UCSD. Fill up a slow cooker with a double recipe, add a big bowl of chips on the
side, a pot of white rice, and let people help themselves.
Enjoy it at home!
31Kalua Pork
We make Hawaiian food when we start to miss the feel of sand between our toes during the
grey Seattle days. - Mia Basilio
32Kalua Pork
Serves 4-6. Preparation time: 8 hours or more.
Ingredients
1 four-pound pork butt
1 tablespoon Hawaiian sea salt
1 tablespoon garlic powder
1/2 tablespoon pepper
1 tablespoon liquid smoke
1/4 cup soy sauce
1 bay leaf
1 onion
1 head of cabbage
Steamed white rice for serving
Directions
Fill a crock pot with 2 cups of water.
Place tin foil inside crock pot and place pork on top separating from the water.
Put all seasonings on top of the meat.
Let cook on high until the meat is tender and is easily shredded.
Slice onion and cabbage, cook in a large pan, add the shredded pork and serve over hot rice.
Recipe submitted by
Mia Basilio, 4th grade, and grandparents.
About this recipe
When we start to miss the feel of sand between our toes during the grey Seattle days of
fall/winter and early spring, we make Hawaiian food to bring back sunny memories of time
with family on the Big Island of Hawaii.
Places near Seattle to enjoy this dish: Kona Kitchen.
33Fried Rice
Serves 2-4. Preparation time: 30 minutes. Contains eggs, fish, milk.
Ingredients
stale rice (old restaurant leftover rice works well) - up to 2 cups
2 eggs, beaten
1/3 chopped onion or scallion (reserve green parts until end of
cooking)
leftover meat, approximately 2 ounces per person; omit if you are
vegetarian; we use bacon, spam or ground beef or sliced pork
vegetarian option: organic firm tofu (1/2 block)
2 teaspoons toasted sesame oil
2-3 tablespoons coconut aminos or fish sauce
2-3 tablespoons coconut or avocado oil or bacon drippings
1 tablespoon cultured butter (we prefer French butter from Trader
Joe's)
3/4 (or more) cup frozen peas
broth or water or leftover tea as needed to soften rice (up to 1/3 cup)
Directions
1. Heat pan or wok or cast iron skillet to medium high heat.
2. Add cooking oil or bacon fat.
3. Add chopped onion or scallion white parts.
4. Stir in meat or tofu or prawn.
5. Add frozen peas (can also use frozen mixed veggies) and cook through.
6. Add in rice.
7. Mix thoroughly until rice is separate and softened; at this stage you can add in water
as needed (or chicken broth or veggie broth if you have either handy).
8. Make a "well" in the middle of pan; add more oil, then stir in beaten eggs quickly.
9. Season with coconut aminos and/or fish sauce and stir thoroughly; eggs will cook
and blend into rice. (Some people prefer to scramble eggs separately, then add into
rice.)
10. Turn off stove.
11. Add butter and sesame oil and give a good stir; sprinkle with scallion greens and
serve.
NOTE: To keep this recipe vegan, use coconut or avocado oil; omit fish sauce, eggs
and butter.
34Recipe submitted by
Lukas Lee, 5th grade, and Lisa Chiang, parent.
About this recipe
Fried rice is the ultimate leftover dish! Especially in Asian families where rice is or was
traditionally often consumed daily. Every family has its own version. I've tweaked ours from
using spam in college, to using fancy French butter (which is NOT traditional) for extra
flavor and umami. It's a great way to sneak veggies in for picky eaters, and can be adapted to
vegan preferences. Soy sauce is often used, and I love fish sauce, which is traditional in Thai,
Vietnamese and Filipino cooking (but not really Chinese). So a true fusion dish.
Places near Seattle to enjoy this dish: Chiang's Gourmet in Lake City Way.
35Beef & Broccoli
Beef and broccoli (Lisa Chiang)
36Beef & Broccoli
Serves 2-3. Preparation time: 30 minutes. Contains soybean, tree nuts, crustacean shellfish,
beef, sesame, shrimp if using Bull sauce.
Ingredients
1/2 thinly sliced sweet onion (white or yellow is fine too; or you can
use a scallion instead)
2 tablespoons coconut or avocado oil
1/2 pound of thinly sliced beef (ideally sustainably farmed, i.e.
Oregon Country Beef); for vegan, use organic firm tofu instead or
meat substitute
1 package of organic broccoli florets (example from Trader Joe's)
1 - 2 tablespoons of coconut aminos or soy sauce (vegan)
up to 1/3 cup water or broth
ground black pepper, to taste
optional: 1-2 teaspoons of toasted sesame oil, to taste
steamed rice to serve alongside
optional: up to 2 tablespoons of "Bull Sauce," which contains shrimp,
soy and other allergens. (Use less soy sauce or coconut aminos if
using Bull Sauce.)
Directions
1. Turn pan (cast iron skillet or saute pan) on medium heat and add cooking oil.
2. Add sliced onions or white parts of scallion and 'sweat' them until translucent.
3. Add broccoli florets and liquid; cover with lid and steam for 2-3 minutes until bright
green.
4. Take off lid.
5. Add beef and stir fry swiftly (if using Bull sauce, add that too).
6. Season with coconut aminos or soy sauce and pepper, taste for flavor.
7. Turn off heat.
8. Drizzle sesame oil as desired and if using scallion, top with sliced green scallion.
Recipe submitted by
Lukas Lee, 5th grade, and Lisa Chiang, Lukas’s mom.
About this recipe
We don't eat this often, but this is a very Americanized version of Chinese food that many
people seem to enjoy. However, it's an easy weeknight all in one dish. To save time, one can
steam microwave rice (or use a rice cooker). For a more sophisticated and authentic
37Taiwanese taste one can also use "Bull Sauce" which is a condiment that is widely available
in Asian markets in Seattle, such as Asian Food Center or Uwajimaya. However this
condiment contains a bunch of allergens (soy, gluten, shellfish), so I only use it occasionally.
But it's delicious.
Places near Seattle to enjoy this dish: Chiang's Gourmet cooks authentic Taiwanese and
Chinese food. Ask for "Sa Cha" Beef (might be on Chinese menu).
38Sabudana Khichdi (Tapioca snack)
Serves 4-6. Preparation time: overnight. Contains peanuts.
Ingredients
2 cups Sabudana/Whole Tapioca pearls
½ - ¾ cup shelled and roasted peanuts
2 teaspoons cumin
2-3 green chillies (optional)
2 medium golden potatoes
4-5 tablespoons oil
2 teaspoons sugar
salt to taste
Directions
Cover the tapioca pearls with 2 cups of water and soak tapioca pearls for 5-6 hours or
overnight. Drain and set aside. Peel and cube the potatoes. Slit green chillies, if using. Grind
peanuts to a coarse powder.
Heat oil in a nonstick pan. When it heats up, add cumin seeds, chillies and potatoes. Stir and
lower the flame. Cover and cook till the potatoes are almost done, about 5-7 minutes.
Mix salt, sugar and peanuts with the tapioca pearls. Add this mixture to the potatoes and
mix well. Cover and cook on a low flame for 5-8 minutes. The pearls will be translucent and
not sticky. This is a sign that the tapioca pearls are done. Enjoy with yogurt.
Recipe submitted by
Kamu Shirodkar, 5th grade, and Pallavi Goray, Kamu’s mom.
About this recipe
This is a very popular breakfast and tea time snack at our home. It is very popular in the
western region of India. It is eaten when people are fasting during any religious events as it
is vegetarian and contains no onions/garlic, etc.
Enjoy it at home!
39Chole Chana Masala
Serves 4-6. Preparation time: 1 hour.
Ingredients
3 tablespoons canola oil
2 12-ounces cans garbanzo beans
4 ounces tomato sauce
1 small diced onion
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 bay leaf
3 teaspoons chole masala powder
2 teaspoons chopped green cilantro
Directions
1. Drain and wash garbanzo beans. Add 2/3 cup fresh water to garbanzo beans. Bring
garbanzo beans and water to a boil in a pot, then turn off and cover to let them rest for 30
minutes.
2. In a separate pot, add oil and turn stove on med-high heat.
3. Add mustard seeds and bay leaf. Keep stirring until mustard seeds start popping, and to
prevent burning.
4. Once mustard seeds pop, add diced onions and cook until onion becomes tender and
translucent.
5. Add tomato sauce and stir together until mixture turns into gravy. Add water and
garbanzo beans from other pot into seasoned gravy.
6. Cook on med-high heat for 2-3 minutes until everything becomes thick.
7. Turn off heat and let it cool off at room temperature. Garnish with chopped cilantro.
Recipe submitted by
Sahas Mallavaram, Grade 1, and Vaishali Mallavaram.
About this recipe
Chana Masala is a dish made by my grandmother, Indira, for family visits and parties. My
grandmother learned this recipe from her mother in Gujarat, India. We like to eat this dish
with basmati rice and puree (puffed bread).
Places near Seattle to enjoy this dish: Taste of India.
40Okra Curry
Serves 4. Preparation time: 30 minutes. Contains coconut.
Ingredients
1 - 1 1/2 pounds okra
2 medium onions
1 teaspoon cumin seeds
2 1/2 teaspoons coriander seeds
½ teaspoon turmeric powder
8 Kashmiri red chillies or 1 tablespoon red chilli flakes (or to taste)
1 or 1 ½ teaspoons tamarind paste09 or lime sized ball of tamarind
1 bay leaf
1 coconut milk
1 teaspoon chickpea flour
2 tablespoons ghee
Directions
Grind onion, chillies, cumin and coriander seeds and turmeric into a fine paste. Wash, pat
dry and cut the ends of the okra.
Heat ghee in a pan and add the ground paste. Sauté for 2-3 minutes.
Recipe submitted by
Kamu Shirodkar, 5th grade, and Pallavi Goray Shirodkar (Kamu’s mom).
About this recipe
Kamu’s great grandmother was a published cookbook author and had her own column in
the local newspaper. This is one of her recipes from her first book written in Marathi.
Kamu’s aunt is currently working on translating the book into English.
Enjoy it at home!
41Baked Rigatoni with Ham and Mushrooms
Serves 6. Preparation time: 1 hour. Contains wheat, milk.
Ingredients
8 ounces mushrooms
4 tablespoons butter
16 ounces rigatoni (or penne, or bowtie, almost any pasta will work)
1/3 cup flour
2 1/2 cups milk
6 ounces Swiss cheese, sliced (or Fontina, or Provolone)
8 ounces ham, rough chopped
Nutmeg
Salt & pepper
Directions
1. Slice mushrooms. In a frying pan over medium heat, melt 2 tablespoons butter, then sauté
sliced mushrooms for 2 minutes. Remove from heat.
2. Cook pasta to al dente (it will soften a bit in the oven).
3. Preheat oven to 350℉.
4. In a saucepan melt 2 tablespoons butter over medium heat. Add flour and stir until
smooth, about 2 minutes. Gradually add the milk, stirring constantly. Continue to stir until it
thickens and is smooth and creamy, about 10 minutes. Remove from heat, add mushrooms,
sprinkle with the nutmeg and stir well. Season to taste with salt and pepper.
5. Grease a 9x13 baking dish. Add 1/3 pasta, then 1/3 cheese, then 1/3 ham, then 1/3 sauce.
Repeat two more times, ending with the sauce.
6. Bake until heated through and bubbly, about 20 minutes. Serve immediately.
Recipe submitted by
Isla Obermiller, 2nd grade, and Ian Obermiller, Isla’s dad.
About this recipe
This versatile family favorite was first served to us by friends delivering food when Isla's
brother Wellington was born. It can be assembled and then refrigerated before baking.
Enjoy it at home!
42Broccoli Sandwiches
This is a picture of a broccoli sandwich my sister made for us. - Theo Detrano
43Broccoli Sandwiches
Serves 4. Preparation time: 15 minutes or less. Contains wheat, milk.
Ingredients
baguette
butter - salty butter is best
broccoli - a couple large bunches
salt
pepper
Directions
Cut broccoli into florets, steam florets in a pot with a steamer basket in it.
Cut baguette into four equal sections, then slice sections lengthwise.
Butter both sides of each section of baguette - be generous!
Once broccoli is fork tender, pile it on each section of baguette, season with salt and pepper,
put the top on and press it down. Then open the sandwich back up and add a little more
broccoli!
Recipe submitted by
Theo Detrano, 3rd grade, and Katie Detrano, Theo’s mom.
About this recipe
This recipe was a favorite of my dad's when he was growing up with a vegetarian father. We
aren't vegetarians, but we love this sandwich and eat it a lot, even on special occasions. It's
easy to make and delicious!
Enjoy it at home!
44Cap Cay (“10 veggies" Indonesian Stir-fried Vegetable)
Cap cay
45Cap Cay (“10 veggies" Indonesian Stir-fried Vegetable)
Preparation time: 30 minutes. Contains eggs, crustacean shellfish, fish.
Ingredients
any veggies (carrots, broccoli, cauliflower, tomato, snap peas,
mushroom, etc)
any protein (chicken/meatball/shrimp) or you can skip
1 egg (can skip)
garlic
2 tablespoon oyster sauce
1 tablespoon chicken stock/base - we use Better Than Bouillon
sugar
salt and pepper to taste
corn starch
Directions
Slice all veggies.
Slice the protein.
Preheat skillet, add oil.
Scramble the egg and set aside.
Stir fry garlic and chicken.
Add veggies (except tomato wedges).
Lastly add shrimp, meatball, and tomato wedges.
Add seasoning (oyster sauce, chicken stock, sugar, salt and pepper).
Lastly add corn starch.
Served with rice.
You can fancy up the rice. If you want to fancy up the rice, please cook the stir fry rice prior
to the entree: Scramble the egg, add white rice, and then add 1 tablespoon of oyster sauce.
Set aside.
Note: The veggies can be any veggie that you have available.
The protein can be any protein, or you can omit protein.
The meatball usually is the Chinese meatball from the grocery (not the Italian meatball).
However, we also sometimes use the Italian meatball as shown in the picture submitted
here.
Recipe submitted by
Jocelyn, 4th grade, and Angeline.
46About this recipe
From wiki:
Cap cai, sometimes spelled cap cay, (Chinese: 雜菜; pinyin: zácài; Pe̍h-ōe-jī: cha̍p-chhài; lit.
'mixed vegetables') is the Hokkien-derived term for a popular Chinese Indonesian and
Peranakan stir-fried vegetable dish that originates from Fujian cuisine.
Enjoy it at home!
47Shepherd’s Pie
The Van Kirks have strong Irish cultural roots and we make this to celebrate on
St. Patrick’s Day.
48Shepherd’s Pie
Serves 6. Preparation time: 1 1/2 hours. Contains wheat, milk.
Ingredients
For filling:
1 tablespoon vegetable oil
1 pound ground lamb
1 onion, peeled and chopped
1 large carrot, peeled and chopped
1 tablespoon flour
1/2 cup dry sherry (fino, oloroso, amontillado, manzanilla)
1 cup chicken stock
1 tablespoon tomato paste
1 teaspoon minced rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
1/4 teaspoon pepper
salt
For topping:
3 large Yukon gold potatoes, peeled and cut into chunks
2 large carrots, peeled and cut into chunks
1 large parsnip, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 - 1 cup milk
1/2 teaspoon ground pepper
salt
Directions
Preheat oven to 375°F.
Season lamb with salt.
Heat large sauté pan over medium-high heat.
Add oil and heat until shimmering.
Add lamb and brown, then break up into bite-sized chunks.
Remove lamb to bowl with slotted spoon.
Drain excess fat, leaving some.
Add onion and carrot and sauté until onion is translucent and just brown at edges, about 10
minutes.
49Sprinkle with flour and sauté another 2 minutes.
Return lamb to the pan.
Add sherry and deglaze pan, stirring and scraping bottom.
Add tomato paste, herbs, chicken stock and pepper, and sauté until sauce thickens to coat
the back of a spoon.
Season with salt to taste.
Add frozen peas, stir, and pour filling into a buttered 1 1/2 quart baking dish.
Meanwhile, add potatoes to the pot with plenty of cold, well-salted water.
Heat to a strong simmer, and then cook 5 minutes.
Add carrots and parsnip to water and simmer until all vegetables are just fork tender, 10-15
minutes more.
Drain and return to the pot over low heat.
Add butter and stir until melted and absorbed.
Add pepper and milk, mash until smooth (small chunks OK), adding milk as necessary to
achieve soft and smooth consistency.
Season generously with salt.
Spoon mash in dollops onto filling and spread carefully in even layer to edges of baking dish,
being careful not to displace filling or leave gaps.
Press back of spoon into topping and pull up, leaving small peaks all over the surface of the
topping.
Bake for 30 to 35 minutes, until the filling bubbles at edges.
If peaks of topping are not brown, finish under broiler until peaks and edges are just brown.
Rest for 5-10 minutes and serve.
Recipe submitted by
Cecily, 5th grade, Laurel, 2nd grade, and the Van Kirk family.
About this recipe
The Van Kirks have strong Irish cultural roots and we make this to celebrate on St. Patrick’s
Day. The mixed root vegetable topping is our own twist, but adds more flavor and sweetness
than the traditional potato mash.
Places near Seattle to enjoy this dish: Macleod’s Fish and Chips, Ballard; Kells, Pike Place.
50Braised Pork
Ingredients
800 g belly pork
4-5 cloves fresh garlic
4-5 pieces ginger (about 15g)
2 tablespoons cooking wine (about 30g)
1 teaspoon salt
15 g star anise
Black peppers (about 10 granules)
1-2 tablespoons rock sugar
1 tablespoon peanut oil (about 15g)
1 tablespoon soy sauce
Directions
1. Cut belly pork into 2.5cm x 2.5cm pieces and put it into cold water for half an hour to
remove blood in the pork cubes, then, take the cubes out of water
2. Put wok on fire, put oil in it. Stir fry garlic and ginger pieces for a while
3. Adding pork to the wok, stir fry for a while
4. Pour boiling water, cooking wine, soy sauce , salt, black peppers, star anise, to cover
the meat in the wok
5. Put the lid on and simmer for about one and a half hours
6. When the pork cubes can be inserted by a chopstick, add rock sugar
7. Continue to simmer for 10 minutes
Recipe submitted by
Maple Sun, 3rd grade, and Ellen Chai.
About this recipe
Traditional story related to The Braised Pork – Dongpo Meat: There was a famous poet and
writer named Su Shi (from 1037 to 1101, 64 years old). He was the governor of the Hang
Zhou city. Due to a heavy rain, a lake (called the West Lake) in the city was flooding. The
crops grew badly. Mr. Su initiated a water conservancy project on the West Lake. It is Su
causeway, with 5 to 6 bridges along the causeway. Most water was blocked, only a part of
water through the bridge entered the lake. The flooding was controlled. One year later after
the work, there was a golden harvest. Due to the project, the city and the lake were so
beautiful and attractive, many tourists praised the Hang Zhou city as a heaven. During the
one thousand years since then, people sing a popular song: There is a heaven in the sky, we
have a Hang Zhou city on the ground. Farmers were so happy and sent a lot of pigs to Mr. Su
to express their gratitude towards him. Mr. Su ordered his subordinates to cook braised pork
and distribute the meat to each home of the workers who took part in the project. Because
Mr. Su’s alias was Dongpo, so people called the braised pork as Dongpo Meat. My parents
51liked the braised pork - Dongpo Meat - so much, everyday, they ate one piece or two pieces
of it, plus other vegetables. Both of them lived over one hundred years. My father lived 104
years old (from 1916 to 2020), my mother lived 103 years old (from 1917 to 2020). I hope
that you learn how to cook this meal.
Enjoy it at home!
52Pilaf
Serves 4-7. Preparation time: 45 min. Contains milk, eggs, nuts.
Ingredients
½ - ¾ cup butter (don’t use it all at once, review recipe)
¾ cup extra fine egg noodles (Mrs. Weiss is the brand I use)
3 cups rice
30 ounces chicken broth (about 1 carton)
½ teaspoon salt
½ cup chopped pecans
½ cup chopped apricots
Directions
In large frying pan or heavy pot, melt l/4 cup butter.
Add 2 generous handfuls of extra fine egg noodles.
Brown noodles over medium high heat. WATCH carefully—stir often. Remove from heat.
In saucepan bring 7 cups salted water to a boil.
Add 3 cups rice.
Parboil approximately 7 minutes (until outside softens but center is still hard).
To browned noodles add:
drained rice
l/4 -1/2 cup butter
30 ounces chicken broth
l/2 teaspoon salt
Cover, cook over medium heat 15-20 min until liquid is absorbed. (Add a little water or
broth if liquid is absorbed before rice is done.) Remove from heat, fluff into heap, let stand
covered 10-15 minutes. Fluff again before serving.
Topping
½ cup chopped pecans
½ cup chopped dried apricots
1 tablespoon butter
Saute pecans and apricots in butter until lightly brown.
Can either add as a topping or mix into the rice.
53Recipe submitted by
Kari Asadorian (School Nurse).
About this recipe
This is my Armenian grandmother’s recipe with a little twist.
Enjoy it at home!
54Crying Jelly Noodle
Noodle with hot sauce
55Crying Jelly Noodle
Contains peanuts.
Ingredients
Noodles:
1 cup of mung bean starch
4 cups of hot water
1 cup of tap water
Sauce:
soy sauce
sugar
vinegar
oyster sauce
hot sauce (optional)
knife (please have an adult nearby when handling knives)
peanuts (optional)
Directions
See description with companion pictures on the next page for the noodles.
For the sauce add the sugar, soy sauce, vinegar, oyster sauce and hot sauce in a bowl and
mix. Then pour the sauce into the bowl of noodles, and if you're not allergic to peanuts then
you can add some peanuts too! If you don't like hot sauce you don't have to add it.
Recipe submitted by
Nolan Pan, 2nd Grade, and Lili Fang
About this recipe
Crying Jelly Noodle is from Sichuan, China and is called that because it is very spicy so you
will sometimes cry. Another reason is that once upon a time in Sichuan there was a war and
lots of people lost their lives. So the government asked people from other parts of the
country to move into Sichuan to rebuild the area. Those people were sad and missed their
hometown so they made this dish and it made them cry.
Enjoy it at home!
56Part one: Jelly Noodle
1. Add the tap water with mung bean Starch and stir till 2. Add the 4 cups of warm water and put on the stove
the starch dissolves on medium low heat and keep stirring.
3.After you stir for a while it should start to become 4. Pour the mixture into the container. Then put it in
something like this. the refrigerator and wait for a few hours.
5. After a few hours, the jelly forms. 6. Slice the jelly into thin noodles and put them in a
bowl.
57Easy Coq au Vin
Serves 6. Preparation time: 1 hour. Contains wheat.
Ingredients
8 slices thick cut bacon
8 chicken thighs bone-in, skin-on (you may also use boneless but you
need skin-on or it won't have good flavor)
8 ounces cremini sliced mushrooms
1 large yellow onion, diced
1 1/2 cups sliced carrots
6 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoon flour
1 1/2 cups dry red wine
1/2 cup beef stock
4 sprigs fresh thyme
2 dried bay leaves
Directions
Preheat oven to 375°F.
On the stovetop over medium heat, add bacon to an oven safe dutch oven or braiser or heavy
skillet and cook until crisp. Remove bacon to a paper towel lined plate. Crumble when cool.
Leave the bacon grease in the pan.
Season the chicken generously with salt and pepper. Add the chicken, skin side down for the
thighs, and cook 5-6 minutes per side or until golden brown (or until you can remove the
chicken without tearing it). Remove chicken from the pan and set on a plate.
In the same pan add sliced mushrooms, carrot, and onion and cook just until the
mushrooms and onions start to soften, about 5 minutes.
Make sure your pan has enough fat (if not drizzle in a teaspoon of olive oil). Stir in garlic and
tomato paste and cook until fragrant, about 1 minute. Sprinkle in flour, stir and cook 1
minute more.
Add red wine a bit at a time stirring after each addition until smooth. Add beef stock, fresh
thyme (whole sprigs - you can fish out the stems later), bay leaves, and half of the bacon. Stir
to combine. Taste and adjust seasonings (I usually add salt and pepper here).
58Place chicken on top of the wine mixture (try not to have the skin side below the liquid).
Cover and bake 30 minutes. Uncover and bake an additional 30 minutes or until chicken is
cooked through and skin is golden.
Remove and discard bay leaves and thyme stems. Top with remaining bacon and serve over
something starchy, creamy, and delicious.
Recipe submitted by
Izaak Burg, 4th grade, and Sarah Friedman (mom).
About this recipe
This is a great recipe for the fall. It is delicious served over mashed potatoes, polenta, risotto,
or grits. I use a giant cast iron dutch oven but any heavy bottom pan with a lid that can go in
the oven will do. It's pretty forgiving so don't worry much about precise measurements and
adapt to your taste (I like a lot of garlic). I also sometimes add more chicken and just use a
little more wine and beef stock to compensate.
Enjoy it at home!
59Potato Pancakes (Tortitas de Papa)
Tortitas de papa with salad
60Potato Pancakes (Tortitas de Papa)
Serves 2-3. Preparation time: 20 minutes. Contains eggs.
Ingredients
4 potatoes
3 eggs
vegetable oil to fry
salt and pepper to taste
Directions
Boil potatoes in salted water. After the potatoes are cooked, peel them and mash them with
a fork until they are a paste. Mix in eggs, salt, and pepper.
Pre-heat the oil in a pan enough to cover the pancakes. Use a small spoon to drop the paste
in the hot oil forming the pancakes. Fry each side until they look golden brown.
Recipe submitted by
Brandon Reyes, 4th grade, and Blanca Melgarejo (mom).
About this recipe
This is a delicious meat-free dish often served during lent. You can serve it with a cucumber
and avocado salad, or our family favorite: just as a snack with salsa picante de molcajete.
Enjoy it at home!
61Berry Smoothie
Lukas and his sister love the "Auntie Oxi" smoothie at PCC, so we decided to make it at home
62Berry Smoothie
Serves 2. Preparation time: 15 minutes or less. Contains honey, optional.
Ingredients
2 ripe bananas, peeled
2-4 pitted organic dates
1/2 cup organic wild blueberries (frozen)
1/2 cup organic strawberries or cherries (frozen)
1 1/2 cups pineapple or orange juice or other juice of your choosing
Optional: 1 tablespoon raw honey or organic maple syrup
NOTE: we use fresh fruit that is overripe; can use frozen mango,
pineapple or acai instead of berries; can also use apple juice or any
juice you prefer
Directions
Peel bananas and dates.
Place at bottom of high speed blender.
Add frozen fruit.
Add juice.
Add extra water or liquid as needed; ice as desired.
Add sweetener as desired.
Place lid on top of blender jar.
Press "smoothie" cycle of Vitamix (or high for regular blenders).
Pour into glasses.
Recipe submitted by
Lukas Lee, 5th grade, and Lisa Chiang (mom).
About this recipe
Lukas and his sister love the "Auntie Oxi" smoothie at PCC, so we decided to make it at home.
We added dates for extra nutrition and sweetness.
Places near Seattle to enjoy this dish: PCC all locations.
63Healthy Soda
Homemade soda Lisa Chiang
64Healthy Soda
Serves 1. Preparation time: 15 minutes or less.
Ingredients
1 tablespoon organic maple syrup
6 fluid ounces soda water or sparkling water
2 tablespoon frozen fruit
1/4 lime, cut up
herbs such as mint or basil
ice, if desired
mason jar or mortar/pestle
Directions
Mash up herbs (can cut up if that is easier) in a mason jar or mortar and pestle.
Add maple syrup (can substitute honey, but it will be harder to mix).
Pour soda water/sparkling water and stir.
Add frozen fruit.
Squeeze lime.
Add ice, if desired.
Enjoy!
Recipe submitted by
Lukas Lee, 5th grade, and Lisa Chiang (mom).
About this recipe
This is refreshing and a way to get some fruit in, but it's also pretty. We don't drink soda in
our home so this is a healthy alternative. In many parts of SE Asia, muddled lime and honey
is a juice frequently served in restaurants and juice stands. In Singapore, where our family
lived for five years, "lime juice" is very popular due to the extreme heat.
Enjoy it at home!
65Wet-Bottom Shoo-Fly Pie
Henry Lesh with a Shoo-Fly pie he made.
66Wet-Bottom Shoo-Fly Pie
Serves 8. Preparation time: 1 hour. Contains eggs, wheat.
Ingredients
1 egg yolk
1/2 cup molasses
3/4 cup boiling water
1 teaspoon baking soda
1 cup flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon cloves
1/2 cup brown sugar
1/2 teaspoon salt
2 tablespoon shortening
pastry shell, unbaked
Directions
Beat the egg yolk in a small bowl. Blend in the molasses. Add the boiling water with the soda
dissolved in it. Set aside.
Combine the dry ingredients with shortening and work into crumbs with fingers. Put liquid
into pastry shell and top with crumbs. Bake in a 400 ℉ oven for 10 minutes, then reduce
heat to 325 ℉ and bake 35 minutes longer.
Recipe submitted by
Henry Lesh, 5th grade, and Joey Lesh (dad).
About this recipe
Shoo-Fly Pie is a hallmark recipe of Pennsylvania Dutch Cooking. Henry's grandparents were
both raised in the heart of Pennsylvania Dutch country. They remember relatives who still
spoke the Pennsylvania dialect of German and were "plain folk." Every time we return to
visit, shoo-fly pie is on the table.
Enjoy it at home!
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