Pandemic Cookbook Primera - Primera Engineers
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Primera 20 Pandemic 20 Cookbook
Welcome to the 2020
Primera Pandemic Cookbook.
hi During these unexpected and challenging times, we
have found ourselves eating more at home - some of us
are reviving old classic recipes and some of us are trying
new ones that have quickly become yummy favorites.
This collection of recipes comes from our Primera staff
kitchens and hopes to serve as a reminder to make the
most out of the time given to us - one example being by
creating and sharing our love of tasty treats.
Whether an original creation, a handed-down classic,
or a stumbled upon online recipe, we hope you enjoy!
Eat Well. Be Well. Live Well.
.
Table of Contents
Bread + Muffins 1
Breakfast 4
Soups + Salads 8
Noodles + Rice 15
Other Snacks + Sides 21
Main Entrees 28
Desserts 44
Bread + Muffins
1
Corona(virus)
NK
Beer Bread
Ingredients:
• 3 cups all-purpose flour
• 1 tablespoon baking powder
(omit if using self-rising flour)
• 1 teaspoon salt
(omit if using self-rising flour)
• 3 tablespoons granulated sugar
• 1/2 teaspoon garlic powder
(or 1 teaspoon for stronger
garlic flavor)
• 1 (12 ounce) bottle Corona beer
(or any light-color beer)
• 1 cup shredded cheddar cheese
(or pepper jack for a spicier loaf)
• 4 tablespoon melted butter
Directions:
Preheat oven to 350o and grease/butter 9” x 5” loaf pan.
Mix dry ingredients. Stir in beer just until combined and then fold in cheese.
Put dough into loaf pan and bake for 45 - 60 minutes, until brown and
toothpick inserted in center comes out clean. Remove loaf from pan onto wire
rack and brush top with melted butter. Allow to cool for 15 minutes before
slicing.
“
Find Neal’s other recipes
on pages 36 & 50.
When life gives you a pandemic…make beer
bread! I used Corona, but any beer will do,
although you should probably avoid using
heavier beers such as like Guinness.”
Submitted by Neal Knapp
Administrative Assistant, Corporate
2
Homemade Add Anything
CF
Muffins
Ingredients:
• 2 cups flour* • 1/2 cup sugar
• 3 teaspoons baking powder • 1/2 teaspoon salt
• 1 egg • 3/4 cup milk
• 1/4 cup oil** • vanilla (optional)
• 1 cup of fruit (or whatever you want to include: nuts, chocolate
chips, or both! If you don’t use fruit you may want to put in an
additional tablespoon or two of milk).
Directions:
Put dry ingredients into a mixing bowl and stir. Add wet ingredients – stir
when all wet ingredients are in the bowl and do not overmix! Stir until
ingredients are incorporated. The batter will be very thick and sticky.
Grease and flour the muffin tins (or use that handy baking spray). Do not
use paper in the muffin tins – you’ll never get them out of the paper.
Bake at 350o in a regular oven or 32o in a convection oven for approximtely
25 minutes or until an inserted toothpick comes out clean.
Set tins on a cooling rack for five minutes. Remove the muffins and cool on
the rack an additional five minutes or until your self-control runs out.
Makes 12.
“ *I used 1/2 cup whole wheat flour, 1 1/2 cups white
flour. You can experiment with the ratios if you’re a wheat
household. GF flour would be fine as well.
**I have used melted coconut oil and melted butter. If
you use either, make sure your milk and your egg are
room temperature so the oil does not solidify in the mix.”
Submitted by Colleen Finkl
Project Manager III, Buildings
3
Breakfast
4
KD
Cheesy Ham and Hashbrown
Casserole
Ingredients:
• 1 (32 ounce) package frozen
hashbrown potatoes
• 8 ounces cooked, diced ham
• 2 (10.75 ounce) cans condensed
cream of potato soup
• 1 (16 ounce) container sour
cream
• 2 cups shredded sharp cheddar
cheese
• 1 1/2 cups grated parmesan
cheese
Directions:
Preheat oven to 375o. Lightly grease a 9 x 13 inch baking dish.
In a large bowl, mix hashbrowns, ham, cream of potato soup, sour cream,
and cheddar cheese. Spread evenly into prepared dish. Sprinkle with
parmesan cheese.
Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve
immediately.
Top with a sprinkling of cayenne pepper, and chives (optional).
“ This is one of our favorite go-to recipes on
cold days, but it is also great anytime!”
Submitted by Keith Doss
CAD Drafter III, Utilities 5
JB Green Smoothie
Ingredients:
• 1 green apple
• 1 cup pineapple
• 1 piece of ginger root
• 1 cup spinach
• 1/2 avocado
• juice from 1 lemon
• juice from 1 lime
• 1/2 cup water
• cilantro (to taste)
Directions:
Blend all ingredients together in a blender to desired consistency.
Find Jamei’s other recipe
“
on page 13.
This smoothie has been a refreshing way to
start my day and made 2.5 servings. Dilute
with water to your liking.”
Submitted by Jamei Borges
Engineer I, Transportation
6
Shakshuka
SK
(Israeli Egg Dish)
Ingredients:
• 1 jalapeño chopped (deseeded
depending on spice level or sub
out for regular green pepper)
• 1 small yellow onion chopped
• 2 gloves garlic
• 1 can tomato sauce
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon cumin
• 1/4 teaspoon turmeric
• 4 eggs
• 2 pieces of pita bread
• salt and pepper (to taste)
• crumbled feta or your favorite
cheese at the end (optional)
Directions:
Sauté onions and pepper for 3-5 minutes on medium heat until
translucent. Add garlic and sauté for 1 more minute. Add in spices and stir.
Add tomato sauce and simmer on low heat for 5 minutes stirring
occasionally. Crack 4 eggs on top of sauce and cover for 5-8 minutes or
until whites of eggs are fully cooked and white translucent film covers yolk.
Heat pita bread and serve!
Find Shannon’s other
recipe on page 11.
“ One of my favorite vegetarian breakfast meals.
It feels indulgent with the runny egg, sauce and
pita bread but doesn’t weigh me down. Also, I
love the turmeric and cumin – they really add a
depth of flavor that I enjoy.”
Submitted by Shannon Kelly
Consultant - Program Management, Consulting
7Soups + Salads
8MP Avgolemono Soup
Ingredients:
• 2 tablespoons extra virgin olive oil
• 1 cup chopped onion
• 5 cups chicken stock
• 1 cup water
• 1/2 cup orzo or rice
• 1 pound skinless chicken breast, diced
• salt
• 3 tablespoons lemon juice
• 3 eggs
• fresh parsley for garnish
Directions:
Heat the olive oil and sauté the onions over medium-high heat until they are soft
and translucent, 4-5 minutes. While the onions are cooking, bring another pot of
salted water to a boil and cook the orzo or rice.
When the onions are ready, add the chicken stock and water and bring to a low
simmer. When the orzo or rice is mostly cooked — drain the boiling water and add
the pasta or rice to the chicken broth. Add the diced chicken to the pot and let
cook 5-8 minutes. Salt as needed.
Beat the eggs in a bowl. Whisking constantly, add the lemon juice to the eggs.
You will need to temper the eggs which takes both hands to do this. With one
hand, whisk the egg-lemon mixture vigorously. With the other, slowly pour in a
ladle’s worth of hot broth. Do this at least twice, and you can add as many ladle’s
worth of broth as you want to the mixture.
Whisk tempered eggs into soup off the heat. Serve at once, garnish with parsley.
“
Find Milja’s other recipe
on page 12. Either rice or orzo pasta are fine here, so use
whichever you prefer. And be sure to dice the
chicken breast pretty small -- about 1/4 inch cubes
-- so the meat cooks through in just a few minutes.”
Submitted by Milja Pekic
Permiting Analyst II, Utilities
9LH Ham Bone Soup
Ingredients:
• 2 diced celery stalks
• 1 pound diced potatoes
• 3 diced carrots
• 1 cup corn
• 1 large diced onion
• 1 (15 ounce) can beans (kidney,
navy or cannellini)
• 2 bay leaves
• 2 sprigs thyme
• 1/4 cup parsley
• water (enough to cover)
Directions:
Throw all ingredients into the crockpot and cook on low for 9-10 hours.
“ I made this overnight in the crockpot using
the leftover Easter ham bone and it was sooo
flavorful! Soup is such a forgiving food item- you
could not put in any number of things on this list,
Find Libby’s other recipe
use whatever amounts you have/want, and sub
on page 20. fresh herbs for dried and it would still be delicious!
I doubled the carrots, didn’t have parsley, ran out
of potatoes and celery, and left it cooking for 12
hours, but no one knew! Don’t forget to take out
all the bone pieces before you serve it.”
Submitted by Libby Hurdelbrink
Administrative Assistant, Corporate 10SK Red Lentil Soup
Ingredients:
• 1 tablespoon olive oil
• 1 large carrot, diced
• 2 large stalks celery, diced
• 1 small yellow onion, diced
• 1/2 teaspoon kosher salt
• 1 cup dried red lentils
• 4 cups water or low-sodium broth
• 1 bay leaf
• 2 tablespoons freshly squeezed
lemon juice
Directions:
Heat the olive oil in a saucepan or Dutch oven over medium heat until
shimmering. Add the carrot, celery, onion and salt – stir to combine. Cover
and let the vegetables sweat, stirring occasionally, until the onions are soft
and translucent, about 5 minutes.
Add the lentils, water or broth, and bay leaf and bring up to a boil. Reduce
the heat to low and let simmer, covered, until the lentils begin to fall apart,
about 20 minutes.
Turn off the heat, stir in the lemon juice and season with salt as needed.
Find Shannon’s other
recipe on page 7.
“ For some heat, I added 2 gloves of garlic,
a squeeze of Siracha and a ¼ tsp of curry
powder. Red lentils are much smaller than
the brown ones and when they are cooked,
they break down into a somewhat mushy
consistency that’s nice for soup.”
Submitted by Shannon Kelly
Consultant - Program Management, Consulting
11MP Google’s Quinoa + Kale Salad
Ingredients:
• 1 bunch kale, washed and
destemmed
• 1 cup cooked quinoa
• 2 avocados, diced
• juice of 2 lemons
• 2 tablespoons olive oil
• salt (to taste)
Directions:
Chiffonade the kale by stacking the leaves, rolling them tightly, and then
slicing them perpendicularly to the roll to create long, thin strips.
Mix everything together and enjoy!
Find Milja’s other recipe on page 9.
Submitted by Milja Pekic
Permiting Analyst II, Utilities 12JB Cipes Superfood Salad
Ingredients:
• 2 bunches curly kale
• 3 gloves minced garlic
• salt, turmeric powder, cayenne
powder, hemp seeds (to taste)
• juice of 1 lemon
• 3 tablespoons oil, sunflower is a
nice option
• 2 tablespoons spirulina
• 2 tablespoons apple cider vinegar
• 2 tablespoons soy sauce
• nutritional yeast
(gives cheesy taste)
• sprouts, chickpeas and avocado
(optional)
Directions:
Add everything and massage kale.
Top with sprouts, chickpeas
and/or avocado,
Find Jamei’s other
recipe on page 6.
“ This recipe makes 3 servings and is both filling and
vegan! Spirulina has 4g of protein per tablespoon and
gives it the dark green color. Be sure to massage all
the ingredients for a couple minutes into the kale, it
definitely gets your hands dirty. I think the leftovers
tasted better because it gives the ingredients time to
soak into the kale longer. I add a bunch of cayenne
because I like it spicier.”
Submitted by Jamei Borges
Engineer I, Transportation 13JJ Taco Salad
Ingredients:
• 1 pound ground beef
• taco seasoning packet
• lettuce
• shredded cheese
• red onion
• cherry tomatoes
• avocado
• sour creem
• cilantro (to taste)
• tortilla chips
Directions:
Brown meat in a skillet. Once brown, drain off the grease. Add the seasoning
packet and follow the rest of the instructions on the packet. Build your salad
out of the rest of the ingredients and add the meat. Serve with tortilla chips.
Suggestions:
Use ground turkey in place of ground beef (although avoid super lean turkey
like 99%) or even swap half pound of the beef for a can of drained and
rinsed black beans.
Make your own baked tortilla chips.To do so brush corn tortillas with olive oil,
season with salt then cut into wedges. Bake on greased cookie sheet about
10 – 15 minutes until lightly golden brown, turning once halfway through.
Cut calories by using light sour cream or just omit. Same with the cheese.
Add more veggies: bell pepper, corn, or radishes are great options.
Submitted by Jeanette Jordan
Administrative Assistant, Corporate
14Noodles + Rice
15TB Chili Garlic Noodles
Ingredients:
• 8 ounce rice noodles (dry or
pre-cooked)
• 1 tablespoon vegetable oil
• 4 small shallots
• kosher salt
• 1 1/2 tablespoons sesame oil
• 1/2 cup green onions (thinly sliced)
• 4 cloves garlic
• 1/3 cup low-sodium soy sauce (can
start with 1/4 cup and add more)
• 2 tablespoons chili garlic sauce (use l
ess if you prefer it less spicy)
• 1 tablespoon.packed brown sugar
• 1/2 tablespoon lime juice
• pinch of red pepper flakes (optional)
Directions:
In large skillet, heat oil over medium-high heat. Add shallots and season with salt.
Cook until golden brown and crispy, approximately 5 minutes. Transfer shallots to
a paper towel-lined plate and set to the side.
Add sesame oil to skillet. When sesame oil is fragrant (approximately 1 minute)
stir in green onions and garlic and cook for one minute. Add soy sauce, chili garlic
sauce, lime juice, brown sugar and red pepper flakes. Simmer until sauce has
reduced slightly, approximately 3 - 5 minutes.
Add cooked noodles and toss to combine. Garnish with crispy shallots and more
green onions.
Find Tanida’s other
recipe on page 17.
If using dry rice noodles, cook according to
package. If using pre-cooked rice noodles,
no need to reheat.
Submitted by Tanida Birkholz
Consultant - Program Management, Consulting 16TB Scarlett’s Pasta
Ingredients:
• half a lemon
• fresh grated Parmesan
• 2 tablespoons of butter
• 1 cup of chopped parsley
• pinch of chili flakes
• 1 tablespoon salt (divided)
• 3 cloves of garlic (thinly sliced)
• 1 cup of pasta water (reserved)
• 1/2 cup olive oil
• 16 ounces spaghetti noodles
Directions:
Slice garlic cloves (thin slices) and remove stems from parsley. Chop parsley
fine. Set aside both garlic and parsley as you’ll need to access this quickly
once you start heating up the olive oil.
Bring water to boil and add pasta. Add some salt to the water as well. Cook for
10 minutes or until al dente. Reserve 1 cup of the pasta water.
About 5 minutes before the pasta is ready, heat the olive oil in a pan on
medium. Add the garlic and toss gently in pan for about 30 seconds. Then
add chili flakes, ground pepper and cook for an additional 30 seconds.
Add parsley, cooked pasta, butter and the reserved pasta water. Stir gently
and bring to light boil. Add salt or pepper to taste. Toss mixture well to fully
coat pasta and turn off heat.
Find Tanida’s other
recipe on page 16.
“Borrowed” from Jon Favreau
Submitted by Tanida Birkholz
Consultant - Program Management, Consulting
17JD Fried Rice
Ingredients:
• 2- 3 cups of cooked cold rice
• 1 package (or can) of peas and carrots
• green onion (to taste)
• bacon (optional) • 2 - 4 eggs
• garlic (to taste) • salt and pepper
• soy sauce (to taste) • diced cooked chicken
Directions:
Fry up bacon, remove cooked bacon and leave grease in pan.
Add green onions to pan to fry.
Add diced cook chicken.
Add cold rice to pan to fry. May have to add some oil.
Add peas and carrots.
Push all ingredients to the side of pan and add eggs (scramble the eggs in
a separate bowl prior to adding).
Once eggs are cooked start mixing all ingredients together and add soy
sauce, garlic and salt and pepper all to taste.
Find Jill’s other recipe
on page 26.
“ Bacon is optional,
but who doesn’t love bacon.”
Submitted by Jill Deichmann
Architect IV, Buildings
18Asparagus & Chickpea
DS Rice Bowl with Almonds
& Lemon Vinaigrette
Ingredients:
• 1/4 cup almonds, sliced
• 2 small bunches asparagus
• 1 small bunch green onions
• 2 (15 oz) cans garbanzo beans (chickpeas)
• 1 cup basmati rice
• 1 lemon
• 1/2 tsp black pepper • 1 tsp salt
• 2 Dijon mustard • 2 gloves garlic
• extra virgin olive oil • 2 shallots
Directions:
Rinse rice in a colander and transfer to a saucepan. Add 2 cups water and salt;
bring to a boil. Wash and dry the asparagus and green onions. Once the water is
boiling, reduce the heat to low, stir, and cover. Cook until liquid is absorbed, 15
to 18 minutes. Remove from heat and let the rice stand, covered, for 5 minutes.
Cut off and discard the woody ends of the asparagus; cut the spears on an
angle into 2-inch pieces. Transfer to a large bowl. Peel and halve the shallots
lengthwise; thinly slice crosswise. Drain and rinse the chickpeas.
Preheat a skillet over medium heat; add olive oil to the skillet to coat the bottom.
Add shallots and chickpeas and stir to coat in the oil; cook, stirring occasionally,
until chickpeas are lightly browned and shallots are softened, 3 or 4 minutes.
Trim and discard the ends of the green onions; cut the onions on an angle into
1/4 – inch pieces. Add the asparagus and ½ of the onions (save the rest for
garnishing) to the skillet; season with half of the salt and pepper. Cook, stirring
occasionally, until the asparagus is bright green and tender, 3 to 4 minutes.
Once done, remove from the heat.
Peel and mince the garlic. Juice the lemon into a small bowl. Add the minced
garlic, olive oil, Dijon, and remaining salt and pepper; whisk together. Divide the
rice between bowls and top with the asparagus and chickpea mixture. Sprinkle
with the almonds and remaining green onions and drizzle with the dressing.
Find Deb’s other recipe on page 34.
Submitted by Deb Steimel-Clair
Lighting Engineer, Buildings 19LH German Potato Salad
Ingredients: Sauce:
[all chunked or diced] [adjust to taste]
• 2.5 lbs cooked & peeled red • 1/4 cup grease from bacon
potatoes (can sub beef broth for half)
• bread & butter pickles • 1/4 cup pickle juice
• celery (from bread & butter pickles)
• onions • 1/8 cup brown (apple cider)
• cooked bacon vinegar
• apples • 1/8 cup brown sugar
Directions:
Simmer sauce ingredients together until sugar has dissolved, vinegar odor
dissipates slightly, and sauce is thickened. (Can add small amount of corn
starch to thicken as needed.) Combine remaining ingredients together in
a bowl. Add sauce while still hot. Mix to combine. Add salt & pepper as de-
sired. Serve warm & enjoy!
Find Libby’s other
recipe on page 10.
“ This is an old family recipe we usually have with
ham at Easter and Christmas.”
Submitted by Libby Hurdelbrink
Administrative Assistant, Corporate
20Snacks +
Other Sides
21SD Pani-Puri
Ingredients:
• 32 Puris or Golgappa (ready-made or
homemade)
• 1 medium onion, finely chopped
(optional)
• 1/2 cup Sev (optional)
• 1/4 cup date tamarind chutney,
(optional)
Ingredient for Pani:
• 1/2 cup mint leaves
• 1/4 teaspoons black salt • 1/2 cup coriander Leaves, chopped
(kala namak/sanchal) • 1-2 green chilis, chopped (to taste)
• 4 tablespoons boondi (optional) • 1/2 inch pieces of ginger
• salt to taste • 1 1/2 medium size lemon
• 4 cups water • 3 tablespoons sugar
• 1 teaspoon chaat masala powder
Directions:
Mix everything together for the Pani and fill the Puris/Golgappa with the Pani
mixture.
You can also add finely chopped onion, sev and/or date tamarind chutney with
the Pani and fill Puris/Golgappa.
“ Pani-Puri is my fave street food from Mumbai. Potato,
onion, chickpeas, coriander chutney stuffed crispy puri
drenched in sour and spicy mint flavored water (pudina
pani) easily fills one’s mouth and takes taste buds on a
journey...it is no wonder that it’s a popular street snack
along the length of India. Preparing pudina vala pani
and masala for pani puri at home is not only a healthier
way of enjoying it but also allows you to customize it.
One can easily find puffed puri at any Indian grocery
store or prepare at home with this recipe.”
Submitted by Shrutika Dere
Engineer II, Utilities
22LG Swiss Chard
Ingredients:
• 4 slices bacon, chopped
• 4 cloves garlic, smashed
• 1/4 cup pine nuts
• 1/4 cup golden raisins
• 4-6 cups swiss chard, chopped
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/4 cup water
Directions:
Heat a heavy saucepan on medium-high and add the chopped bacon. Allow
it to cook until the outside edges are crisped but the bacon isn’t all the way
crisp (about 5-8 minutes).
Add the smashed garlic cloves and press them down so most of the clove is
touching the hot pan. Once the garlic is brown in spots, add in the pine nuts
and the raisins and mix well.
Sauté until the bacon is cooked through, the garlic cloves and pine nuts are
browned, and the raisins are plumped. Add salt and pepper and stir well.
Add in swiss chard and the ¼ cup of water. Place a lid on the saucepan and
cook for 3-4 minutes until the chard has just barely wilted. Remember the
chard will continue to cook and wilt even when off the flame, so don’t over-
cook it. Stir well and serve.
Find Lourdes’s other recipes on
pages 25, 33, 38, 46 & 47
“ I usually smash the garlic cloves with the flat of
my knife [to make sure the cloves are touching
the hot pan].”
Submitted by Lourdes Gonzalez
Director of Business Development, Buildings 23CT Potato Skins
Ingredients:
• 6 small/medium russet potatoes
• extra virgin olive oil
• kosher salt
• ground pepper
• 6 strips of bacon
• 4 ounces rated cheddar cheese
• 1/2 cup sour cream
• 2 green onions, thinly sliced,
including the greens
Directions:
Bake the potatoes first. Poke a few holes in the potatoes, rub with olive oil,
and bake at 400o (for about an hour) until cooked through. Cook the bacon
until crisp and drain on a paper towel. Once cool, chop up or crumble.
Cut potatoes in half once cooked and use a spoon to scoop out the insides.
Leave about a 1/4 inch of potato on the skin. Increase the oven to 450o, rub
olive oil all over the skin (both sides) and sprinkle with salt.
Cook for 10 minutes, flip over, and cook for another 10. Skin side down,
sprinkle the inside with black pepper, cheddar cheese and bacon. Broil for
2 minutes until melted. Top with sour cream and green onions.
“ The more potato you scoop out, the less carbs.
Boost the protein by adding cooked diced
chicken or add diced tomatoes and even
lettuce shreds for the taste of a BLT.”
Submitted by Carly Thomas
Marketing Coordinator II, Corporate
24LG Crab Cakes
Ingredients:
• 1 large egg
• 2 1/2 tablespoons mayonnaise
• 1 1/2 teaspoons dijon mustard
• 1 teaspoon worcestershire sauce
• 1 teaspoon old bay seasoning
• 1/4 teaspoon salt
• 1/4 cup finely diced celery
(you’ll need one stalk)
• 2 tablespoons finely chopped
fresh parsley
• 1 pound lump crab meat*
• 1/2 cup panko
• canola oil
Directions:
Combine egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt,
celery, and parsley in a large bowl and mix well. Add crab meat (*be sure
to check the meat for any hard/sharp cartilage) and panko; gently fold
mixture together until just combined - careful not to shred the crab meat.
Shape into 6 crab cakes (about ½ cup each) and place on prepared baking
sheet (a baking sheet lined with aluminum foil).. Cover and refrigerate for at
least 1 hour.
Preheat a large nonstick pan to medium heat and coat with canola oil. When
the oil is hot, place crab cakes in pan and cook until golden brown, about 3-5
minutes per side. Be careful as oil may splatter. Serve immediately with tartar
sauce and a squeeze of lemon or Lemon Garlic Aioli (recipe below).
Find Lourdes’s other recipes Lemon Garlic Aioli Ingredients (simply stir together):
on 23, 33, 38, 46 & 47. • 1 cup mayonnaise
• 1 tablespoon garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• salt and pepper (to taste)
Submitted by Lourdes Gonzalez
Director of Business Development, Buildings 25JD Gram’s Pierogi
Ingredients:
• 4 cups flour
• 2 eggs
• 1 pint sour cream
• 2 teaspoons salt
Directions:
Knead ingredients together, roll out and cut out circle shape.
Fill with filling of your choice and fold in half to create pierogi shape. Press
edges together.
Boil lightly until pierogi float to the top.
Lightly pan fry in butter.
Possible fillings: drained sauerkraut, mashed potatoes and carrots, mashed
potatoes with cheese.
Find Jill’s other recipe
on page 18.
“ Bacon is optional,
but who doesn’t love bacon.”
Submitted by Jill Deichmann
Architect IV, Buildings 26MH Stir Fry Vegetables
Ingredients:
• 1 cup bok choy, cut at an angle • 1/2 cup quartered mushrooms
• 1/2 cup carrots, cut at an angle • 1/2 cup sliced bamboo shoots
• 1/2 cup red bell pepper, julienned • 1 tablespoon chopped garlic
• 1 cup broccoli florets • 1 tablespoon finely chopped
• 1 cup onion, julienned fresh ginger
• 1/2 tablespoon cornstarch • 1/2 cup baby corn, drained
• 1 cup chicken broth
Seasoning Ingredients:
• 1 teaspoon five-spice powder
• 1 tablespoon soy sauce
• 1/8 teaspoon salt
• 1/8 teaspoon white pepper
Directions:
Cut and measure first five ingredients. Mix with next three ingredients and
set aside.
Mix cornstarch and chicken broth. (Be prepared to work quickly!)
Heat wok on stove. Add 2 tablespoons of peanut oil and immediately
add vegetable mixture, garlic and ginger. Stir quickly with a spoon to mix
vegetables. Add seasoning mix. Cook vegetables until good and hot, yet
still crisp. Add chicken broth/cornstarch mixture and stir quickly until liquid
thickens. Taste and adjust seasoning, if necessary.
From an old 1998 Disney World cookbook!
Submitted by Melissa Helphingstine
Group Manager - Program Management, Consulting
27Main Dishes
28EO Ground Turkey Tacos
Ingredients:
• taco seasoning packet • salsa (optonal)
• ground turkey • guacamole (optional)
• lettuce • sour cream (optional)
• tomatoes
• shredded cheese
• chips or tortillas
Directions:
Brown ground turkey and drain.
Add seasoning packet and follow remianing directions on packet.
Fill your taco shells or pile the meat on a tortilla or chips.
Add your favorite taco toppings.
“ We’ve been making a lot of these. Very easy
and we usually have the ingredients.”
Submitted by Elizabeth Odegaard
Project Manager II, Utilities
29CS Staztastic Turkey Burgers
Ingredients:
• 1 pound package of ground turkey
• 1 large onion, minced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1/4 teasponn black pepper
• 1/4 teaspoon salt
• 1/4 - 1/2 teaspoon ground fennel (adjust to taste)
• 1/2 package of dry onion soup mix
• 1 egg lightly beaten
• 1/4 cup bread crumbs (adjust to taste and texture)
Directions:
Mix ingredients together and form into patties.
Grill or pan fry until cooked through.
Courtesy of Eileen Stasiunas
Submitted by Chris Stasiunas
Vice President, Utilities
30MD Turkey Burgers
Ingredients:
• 1 pound of ground turkey
• 1/4 large red onion, diced
• 1 celery stalk, chopped
• 1 tablespoon fresh cilantro,
chopped
• 2 1/2 tablespoons worcestershire
sauce
• 1/2 cup bread crumbs
• Kosher salt to taste
• ground black pepper to taste
• 1/2 avocado, sliced or smashed
• brioche or pretzel buns
• bbq sauce
Directions:
1. Sauté the onions on the stove prior to prep if preferred. Raw onions
are also an option.
2. Combine turkey, onion, celery, cilantro, worcestershire sauce,
breadcrumbs, and salt/pepper in a large bowl. Add additional
worcestershire sauce or breadcrumbs if mixture is too wet or too dry.
Form mixture in to 3 or 4 evenly-sized patties by hand.
3. Grill patties until cooked evenly; flipping once.
4. Toast the buns on the grill just prior to serving.
5. Serve with smashed avocados and bbq sauce.
“ I rarely measure anything and randomly add/
replace depending on what I have. Parsley, water
chestnuts, basil, diced peppers. Fried egg on top.
Turkey, bread crumbs, and worchestershire sauce,
salt, and peper are the constants.”
Submitted by Matt Dvorak
VP of Marketing + Communications, Corporate 31“Bigos” (Bee-gus)
AS
Polish Hunter’s Stew
Ingredients:
• 1 cup beef stock
• 2 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 small head cabbage, chopped
• 250g smoked Polish sausage, diced
• 250g smoked bacon, diced
• 600g boneless pork meat, diced
• 1 can of crushed tomatoes, tomato
paste or tomato sauce
• 2 bay leaves • 1 cup dry red wine (optional)
• 2 cloves garlic minced • 1 cup pitted prunes (optional)
• salt and black pepper to taste • 1 cup dried wild or porcini
• 1/2 teaspoon chili powder if mushrooms (optional)
you like spicy • 500g sauerkraut (optional)
Directions:
Drain/rinse the sauerkraut. Reserve liquid in case stew comes out mellow..
Chop cabbage and add to the slow cooker with sauerkraut and the beef
stock. Add salt and paper. Cover and start the slow cooker.
Chop onion and sauté in oil for few minutes. Remove/drain. Fry bacon for a
few minutes. Add sausage and continue frying a few more minutes. Remove
and drain. Add pork to the remaining oil and fry until golden brown.
When cabbage has collapsed by half, add meats, onion, tomato sauce, wine,
bay leaf, dried mushrooms, and prunes together with the soaking liquid.
Mix well. Salt and pepper to taste. Cover and cook on low for 8 hours.
When ready to serve, remove bay leaf. Accompany with bread or as is.
“ This recipe can also be done without meat.
The Hunters Stew is even better served the next
day, and it freezes well too!”
Submitted by Agnes Szlag
CAD Drafter III, Utilities 32LG Thai Curry Chicken
Ingredients:
• 2 - 3 tablespoons coconut oil (olive oil
may be substituted)
• 1 medium/large sweet Vidalia or yellow
onion, diced small
• 1 pound boneless skinless chicken
breast, diced into bite-sized pieces
• 3 cloves garlic, finely minced or pressed
• 2 - 3 teaspoons ground ginger or
1 tablespoon fresh, finely chopped
• 1 teaspoon kosher salt • 2 teaspoons ground coriander
• 1/2 teaspoon freshly ground • 13 oz can coconut milk (full-fat will
black pepper deliver a richer/thicker result)
• 1 - 2 tablespoons brown • 1 to 1 1/2 cups shredded carrots
sugar, optional and to taste • 1 - 3 tablespoons Thai red curry paste,
• 1/4 cup fresh cilantro, finely (curry powder may be substituted)
chopped for garnishing • 3 cups fresh spinach leaves
• rice, quinoa, or naan, optional • 1 tablespoon lime juice
Directions:
Add oil, onion, and sauté over medium-high heat in large skillet until the onion
begins to soften about 5 minutes; stir intermittently. Add chicken and cook for
5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
Add garlic, ginger, coriander, and cook for 1 minute, or until fragrant; stir
frequently. Add coconut milk, carrots, Thai curry paste, salt, pepper, and stir.
Reduce heat to medium and allow mixture to gently boil for about 5 minutes,
or until liquid volume has reduced as much as desired and thickens slightly.
Add spinach, lime juice, and stir. Cook until spinach has wilted and is tender,
about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry
paste, salt, pepper, etc. to taste. Sprinkle with cilantro and serve immediately.
Curry is best warm and fresh but will keep in the fridge for up to 1 week.
Find Lourdes’s other recipes on pages 23, 25, 38, 46 & 47.
Submitted by Lourdes Gonzalez
Director of Business Development, Buildings
33DS Chicken and Noodles
Ingredients:
• 3 cups shredded chicken (precooked -
this can be white or dark meat)
• 2 cans cream of chicken soup
• 84 oz chicken broth
• 1 bag egg noodles
• 2 - 3 teaspoons poultry seasoning
• 1 - 2 teaspoon onion powder
• 0.5 - 1 teaspoon garlic powder
• mashed potatoes
Directions:
Combine broth, soup, and seasoning. Feel free to play with
the level of seasonings - I like more, my grandma liked less.
Warm through, then add chicken. Once bubbling, add
noodles and simmer until noodles are soft and it’s the right
consistency for you (this should be thicker, like gravy or the
photo).
Serve spooned over mashed potatoes.
Find Deb’s other recipe
“
on page 19.
This is a family recipe...totally comfort food for
me, and makes a ton of leftovers.”
Submitted by Deb Steimel-Clair
Lighting Engineer, Buildings
34One Pot Mediterranean
JS
Creamy Chicken Pasta
Ingredients:
• 2 tablespoons olive oil
• 1 pound boneless skinless chicken
breast, cut into 2” pieces
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 4 tablespoon butter
• 4 garlic cloves, minced
• 4 cups chicken stock
• 2 cups heavy whipping cream
• 1/2 cup capers, drained • 1 pound fettuccine or spaghetti noodles,
(one small jar) broken in half
• 1/2 cup kalamata olives, • 1/4 cup parmesan cheese, freshly
pitted, cut in 1/2 lengthwise grated
• 1/2 cup parsley, minced • 1 tablespooon lemon zest
• salt and pepper (to taste) • 1/4 cup lemon juice
Directions:
Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Season the
chicken with salt and pepper. Add chicken to the oil, and cook until browned on
all sides and no longer pink in the middle. Set cooked chicken aside on a plate.
Add the butter to the pan along with the garlic. Cook for 2-3 minutes until the
garlic is fragrant and softening. Add chicken stock, heavy cream and fettuccine
noodles to the pan. Submerge noodles in liquid. Bring the liquid to a boil and
reduce heat to medium-low. Cook 10 minutes, until sauce begins to thicken.
Add parmesan cheese, lemon slices, capers and olives. Cook for 5-10 minutes
longer until the pasta is tender and the sauce has thickened. Serve immediately,
sprinkled with parsley and extra salt and pepper to taste.
“ This is for sure on the comfort side of food! Not
healthy at all but it was fantastic! It is from a
website, not mine.”
Submitted by Jodi Siewert
IT Systems Administrator, Corporate 35NK Monte Cristo Sandwich
Ingredients:
• sliced ham and turkey (use cajun or
peppered for a spicier sandwich)
• sliced swiss or havarti cheese
• sliced bread
• eggs (1 egg per sandwich)
• milk (1/4 cup per sandwich)
• butter
• raspberry jam (heat up slightly in
microwave to consistency of heavy
syrup for dipping)
• confectioner’s sugar (optional)
• dijon mustard/bacom (optional)
Directions:
It helps having the bread “dried out” slightly in order to absorb the egg mixture
best. Toast the bread slightly on the lowest toaster setting. Beat egg and milk
together in a shallow pan. Dip bread into egg mixture, coating both sides.
Heat a large skillet to medium heat. Melt 1 tablespoon butter in skillet. Place
bread in skillet. Cook on one side for about 2 minutes or until starting to
brown. Flip. Turn heat down while assembling sandwich.
(Spread mustard if desired). Cover each slice with one cheese slice. Place
ham and turkey (and bacon) on one side of each sandwich. Turn heat to
medium- low and cook French Toast another minute. Flip slice with only
cheese on top of meat/cheese slice. Cook additional minute, flip full
sandwich, and cook until cheese has melted. Remove sandwich and slice
on diagonal. Dust with confectioners’ sugar if desired. Eat with raspberry jam
to dip in (Really! It tastes great with the jam on it!)
Find Neal’s other recipes
on pages 2 & 50. “ Are you feeling trapped like Alexandre Dumas’s
hero Edmund Dantes in “The Count of Monte
Cristo?” Well, then make Monte Cristo sandwiches.”
(Sandwich shown with Tom Reiss’s Pulitzer Prize-winning
biography of Dumas’s father, General Alex Dumas, “The Black
Count,” which I am reading during self-isolation. General
Dumas was the real-life inspiration for the fictional Count of
Monte Cristo.)
Submitted by Neal Knapp
Administrative Assistant, Corporate 36NN Korean Beef
Ingredients:
• 1/4 cup brown sugar, packed
• 1/4 cup reduced sodium soy sauce
• 2 teaspoons sesame oil
• 1/2 teaspoon crushed red-pepper
flakes, or more depending on you
spice tolerance
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 pound ground beef (sub ground
buffalo – my preferred ground meat)
• 2 green onions, thinly sliced
• 1/4 teaspoon sesame seeds
Directions:
Heat vegetable oil in pan and toss in garlic. Cook until garlic turns slightly
brown (1-2 min). Combine beef (break down) and cook until brown. Drain fat.
In separate bowl, combine brown sugar, soy sauce, sesame oil, red-pepper
flakes, and ginger and mix.
After beef is browned, include sauce and simmer for 8 minutes.
Toss in green onions and serve over rice. Don’t forget to sprinkle sesame
seeds on top!
“ This is such a simple meal to make and is
absolutely delicious!
Submitted by Nick Nekola
Engineer II, Buidings
37LG Stuffed Shells
Ingredients:
• 3 cups marinara sauce
• 8 oz jumbo shells 18 shells but throw
in a few extra since some will break
• salt
• fresh cracked black pepper
• 1 teaspoon garlic powder
• 15 ounces whole milk ricotta cheese
• 8 ounces shredded mozzarella cheese
• 1/2 cup fresh grated parmesan cheese
• 1 egg
• 1 teaspoon dry oregano • 1 tablespoon minced parsley fresh or dry
• 3 garlic cloves pressed • 1 tablespoon minced basil fresh or dry
Directions:
Preheat the oven to 350o and lightly grease a 9 × 13 baking dish.
Pasta: Cook jumbo shells pasta according to the package instructions until
they are al dente. You want the shells to be just slightly under-cooked
because they will finish cooking in the oven. Once cooked, strain, and set
aside to cool down enough to be handled.
Ricotta filling: While pasta cooks, mix the filling. Combine ricotta cheese,
egg, herbs, garlic, parmesan cheese, mozzarella cheese, and seasoning.
Use a fork to mix everything well. (Reserve 1/3 cup of mozzarella for topping.)
Baking: Spread 3 cups of sauce evenly over the bottom of the baking dish.
Fill shells with 1.5-2 tablespoons of filling and place in the pan. Sprinkle
mozzarella cheese and oregano over the top and bake for 20-25 minutes.
Find Lourdes’s other recipes on .
“
pages 23, 25, 33, 46 & 47.
TIP: I don’t like to place shells seam down
because the filling often leaks out of the shells,
so place shells in the pan seam up.“
Submitted by Lourdes Gonzalez
Director of Business Development, Buildings
38AD Maple Salmon
Ingredients:
• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• 1 pound salmon
Directions:
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and black
pepper.
Place salmon in a shallow glass baking dish and coat with the maple syrup
mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes,
turning once.
Preheat oven to 400o.
Place the baking dish in the preheated oven, and bake salmon uncovered 20
minutes, or until easily flaked with a fork.
“ I’ve made this and not only is it super easy,
but it’s pretty delicious too! “
Submitted by Angie DeAlba
Senior Communications Manager, Corporate
39MH Teriyaki Chicken Meatballs
Meatball Ingredients: Glaze Ingredients:
• 1 pound ground chicken • 1/2 cup soy sauce
• 1 egg • 1/2 tablespoon sesame oil
• 1 cup panko breadcrumbs • 1 tablespoon rice vinegar
• 1 teaspoon garlic, minced • 2 tablespoons honey
• 2 teaspoons shredded • 1/2 tablespoon sriracha
fresh ginger • 1/2 cup brown sugar
• 1 tablespoon soy sauce • 2 teaspoons garlic, minced
• 2 tablespoons chopped • 2 teaspoons shredded
scallions fresh ginger
• 1/2 teaspoon salt • 1 tablespoon cornstarch
• 1/4 teaspoon pepper slurry (1/2 tablespoon
cornstarch dissolved into
1/2 tablespoon of water.
Directions:
Preheat the oven to 400o. Line a baking sheet with parchment paper and
set aside. Combine all ingredients for the meatballs in a bowl. Mix until
well-blended. Use an ice cream spoon or a spoon and form into meatballs.
Place on the baking sheet and back for 20-25 minutes (until lightly browned
and the chicken is cooked through).
While the meatballs are cooking, prepare the glaze. Pour soy sauce, sesame
oil, rice vinegar, honey, sriracha, brown sugar, garlic, and ginger into a sauce-
pan. Turn on medium heat and stir until the sugar has dissolved. Pour the
cornstarch slurry and whisk until the sauce has thickened (about 5 minutes).
Add the meatballs to the saucepan and evenly coat with the teriyaki glaze.
Serve over rice or serve on their own! Garnish with sesame seeds and
scallions (optional).
.
“ We make this all the time!”
Submitted by Matt Hersh
Engineer III, Buildings
40The Best Black Bean
EI
Burgers I’ve Ever Had
Ingredients:
• 2 (14 ounce) cans black beans, • 1/2 teaspoon garlic
drained, rinsed, and patted dry powder
• 1 tablespoon extra virgin olive oil • 1/2 cup breadcrumbs
• 1 small can green chilis or oat flour
• 1 cup finely chopped yellow • 2 large eggs
onion (1/2 of a large onion) • 1 tablespoon
• 3 garlic cloves, minced worcestershire sauce
(about 1 tablespoon) • 2 tablespoons mayo
• pinch salt + pepper
Directions:
Preheat oven to 325o. Spread beans evenly onto a lined baking sheet and
bake for 15 minutes until slightly dried out.
Meanwhile, sauté olive oil, chopped chilis, onion, and garlic over medium
heat until peppers and onions are soft, about 5-6 minutes. Gently blot some
of the moisture out. Place in a large bowl or in a food processor with the
remaining ingredients (garlic powder, bread crumbs, eggs, worcestershire,
mayo, salt, and pepper). Stir or pulse everything together, then add the black
beans. Mash with a fork or pulse the mixture, leaving some larger chunks of
beans.Form into patties– about 1/2 cup of mixture in each.
Fry in a skillet till lightly browned. Or bake: Place patties on a parchment
paper lined baking sheet and bake at 375o for 10 minutes on each side,
20 minutes total. To grill: Place patties on greased aluminum foil and grill
8 minutes on each side. Heat temperature is personal preference as all
grills differ. Generally, black bean burgers should grill on medium-high heat
about 350o– 400o. Serve with your favorite toppings. Store leftovers in the
refrigerator for up to 5 days. Yields 6-7 burgers.
.
“ I found this recipe online and made these. They
are AMAZING!! Great with a fried egg and a little
bit of salsa or on a bun.”
Submitted by Erin Inman
President & CEO 41KA Slow Cooker Chicken Chili
Ingredients:
• 2 (14 ounce) cans petite diced
tomatoes, drained
• 2 (7 or 8 ounce) cans tomato sauce
• 2 large skinless boneless chicken
breasts (about 1 and ½ pounds)
• 1 cup chicken broth (reduced sodium)
• ½ cup yellow onion, diced
• 1 large green bell pepper, diced
• 1 (14 ounce) can corn (rinsed and
drained) or 1 package of frozen corn
• 2 teaspoons chili powder (reduce • 1 (14 ounce) can black beans, drained
to 1 teaspoon for less spicy chili) and rinsed
• 1 tablespoon ground cumin (for • 1 small jalapeño, minced (remove
that key chili taste!) seeds and ribs)
• 1 Tablespoon minced garlic • 1 teaspoon salt
• 4 ounces brick-style light cream • 1 teaspoon dried oregano
cheese (or full fat)
Directions:
Add all ingredients except the cream cheese to a 4 quart or larger slow cooker.
Give everything a good stir to mix. Cook on low for 6-7 hours or high for 3 hours.
Remove chicken and chop or shred into pieces, then return chicken to the slow
cooker and give a big stir. Stir in the cream cheese until fully melted and com-
bined. Taste and add more salt or add ground black pepper to taste. Cover the
slow cooker and cook for about 10-15 more minutes. Serve warm topped with
fresh cilantro, shredded cheese, or crackers. Or serve alongside my cornbread!
Keep leftovers in the refrigerator for up to a week. Reheat in the microwave.
“ Couple of suggestions...use homemade tomato sauce
or use ground turkey or ground beef instead of chicken.
Brown on the stove first (medium- high heat, 8 minutes).
Use vegetable or beef broth instead of chicken broth.
Kidney beans or white beans works too!”
Submitted by Kendahle Artis
Human Resources Director, Corporate 422020 Primera Chicago Chili
MT
Cook-Off 1st Place Winner
Ingredients:
• 6 slices thick-cut applewood smoked
bacon, cut into 1/2-inch pieces
• 4 cloves garlic, finely chopped
• 2 medium onions, finely chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon chipotle chili powder
• 2 teaspoons dried oregano
• 1 (15 ounce) can kidney • 1 tablespoon smoked paprika
beans, drained and rinsed • salt and freshly ground black pepper
• 1 (24 ounce) can crushed • 1 pound 85 percent lean ground beef
tomatoes • 1 pound ground pork
• 1 (24 ounce) can diced • 1 cup beer (recommended: Budweiser)
tomatoes, with juice • 1 (15 ounce) can black beans, drained
and rinsed
Directions:
In large heavy-bottomed Dutch oven, cook the bacon over medium heat until
lightly crisp, stirring occasionally. Once browned, add the garlic, onions, bell
peppers, chili powder, cumin, chipotle chili powder, oregano, paprika and
season with salt/pepper. Cook until the vegetables are tender and seasonings
are aromatic. Add the beef and break it up with a wooden spoon. Once beef is
browning, add the pork. Break up with wooden spoon and brown, until no longer
pink, roughly 4 minutes. Stir in the beer and beans. Add the crushed and diced
tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for
seasoning - add salt and pepper, if needed. Transfer chili to serving bowls and
garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.
Submitted by Chicago Marketing, Corporate
, Cor
Angie DeAlba, Anna Lawrence and Matt Dvorak
43Desserts
44Portillo’s Chocolate Cake
JA
(At Home)
Ingredients:
• 1 box Betty Crocker devil’s food cake
• 3 eggs
• 1 cup ice cold water
• 1 cup mayo
• 2 cans Betty Crocker chocolate
frosting
Directions:
Preheat your oven to 350 degrees and grease (2) nine inch cake pans. In the
bowl of your mixer, combine cake mix, eggs, water, and mayo on low speed for
30 seconds, then mix on high for about 4 minutes.
Split the batter evenly between the two cake pans. Place in the oven for about
30-32 minutes, or until a toothpick inserted into the middle of the cake comes
out clean. Allow the cakes to rest for about
5 minutes, then transfer them out of the pans,
and onto wire cooling racks for about an hour.
Place one of the cakes on a plate and spread
about ¾ of one jar of frosting on the top of
the cake. Place the second cake on top and
use the remaining frosting (1 ¼ jars) to coat
the top of the cake, and the sides.
“ Our son had his 18th birthday on March 22, right as
the shelter-in-place order began. Instead of taking
him out as we had planned, we made one of his
favorites at home – Portillo’s Chocolate Cake! Tastes
just like the real thing. Not sure if the Zoom birthday
party had the same effect though.”
Submitted by John Antonoglu
Engineer IV, Transportation 45Salted Caramel Browned
LG
Butter Chocolate Chip Bars
Ingredients:
• 2 - 3 tablespoons coconut oil (olive oil
may be substituted)
• 1 medium/large sweet Vidalia or yellow
onion, diced small
• 1 pound boneless skinless chicken
breast, diced into bite-sized pieces
• 3 cloves garlic, finely minced or pressed
• 2 - 3 teaspoons ground ginger or
1 tablespoon fresh, finely chopped
• 1 teaspoon kosher salt • 2 teaspoons ground coriander
• 1/2 teaspoon freshly ground • 13 oz can coconut milk (full-fat will
black pepper deliver a richer/thicker result)
• 1 - 2 tablespoons brown • 1 to 1 1/2 cups shredded carrots
sugar, optional and to taste • 1 - 3 tablespoons Thai red curry paste,
• 1/4 cup fresh cilantro, finely (curry powder may be substituted)
chopped for garnishing • 3 cups fresh spinach leaves
• rice, quinoa, or naan, optional • 1 tablespoon lime juice
Directions:
Add oil, onion, and sauté over medium-high heat in large skillet until the onion
begins to soften about 5 minutes; stir intermittently. Add chicken and cook for
5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
Add garlic, ginger, coriander, and cook for 1 minute, or until fragrant; stir
frequently. Add coconut milk, carrots, Thai curry paste, salt, pepper, and stir.
Reduce heat to medium and allow mixture to gently boil for about 5 minutes,
or until liquid volume has reduced as much as desired and thickens slightly.
Add spinach, lime juice, and stir. Cook until spinach has wilted and is tender,
about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry
paste, salt, pepper, etc. to taste. Sprinkle with cilantro and serve immediately.
Curry is best warm and fresh but will keep in the fridge for up to 1 week.
Find Lourdes’s other recipes on pages 23, 25, 33, 38 & 47.
Submitted by Lourdes Gonzalez
Director of Business Development, Buildings
46LG Mini Cheesecakes
Crust Ingredients:
• 1 1/2 cups graham cracker
crumbs (about 12 sheets)
• 3 tablespoons sugar
• 1/3 cup melted butter or
margarine
Cheesecake Ingredients:
• 4 (8 ounce) packages of cream
cheese, softened (combo of
light and regular)
• 1 cup sugar
• 1 teaspoon vanilla
• 4 eggs
Directions:
Place paper cupcake liners ìnto muffìn cups. In a small bowl, stìr together
crust ìngredìents. Evenly divide mixture among the 12 muffìn cups, about 1
tablespoon ìn each. Usìng the bottom of a spìce jar, press the crust mìxture
fìrmly ìnto the bottom of each muffìn cup. Set asìde.
In a large bowl, beat together softened cream cheese, sugar, eggs, and
vanìlla untìl smooth. Pour mìxture evenly over crusts.
Bake at 350o for 15 - 17 mìnutes or untìl just set ìn the mìddles, do not
overbake. Allow cheesecakes to cool.
Find Lourdes’s other recipes on pages 23, 25, 33, 38 & 46.
.
Submitted by Lourdes Gonzalez
Director of Business Development, Buildings
47AL Tiramisu Cheesecake
Crust Ingredients:
• 12 Oreos
• 12 lady fingers
• 1 teaspoon instant espresso powder
• 6 tablespoons unsalted butter melted
Cheesecake Filling Ingredients:
• 32 ounces cream cheese room
temperature
Whipped Topping Ingredients: • 1 cup granulated sugar
• 8 ounces heavy whipping cream • 2 tablespoons unsalted butter
• 4 ounces cream cheese room room temperature
temperature • 2 eggs room temperature
• 1/2 cup milk • 2 teaspoons vanilla
• 1/4 cup cocoa powder • 1/4 cup flour
• 1 packet Jello white chocolate • 12 lady fingers
instant pudding • 1 1/2 cups prepared espresso or very
strong coffee. 6 tablespoons for the
filling, the rest for dipping lady fingers
Directions:
Preheat oven to 320o and line a 9” spring-form pan with parchment paper.
Crust: Place the whole Oreos, lady fingers and instant espresso powder into a
food processor and pulse until a fine consistency. Pour in melted butter and
pulse until fully combined. Press the mixture into the bottom of the spring-form
pan making sure it is compact and bake for 10 minutes. Remove from oven and
set aside.
Submitted by Anna Lawrence
Senior Marketing Coordinator, Corporate
48AL Tiramisu Cheesecake con’t
Cheesecake Filling: Using a stand or electric mixer, beat the cream cheese,
butter and sugar until smooth. Scrape down the sides a few times.
Add eggs one at a time making sure they are fully incorporated after each
addition. Add the vanilla extract, 6 tablespoons of prepared espresso and
flour, scraping down the sides of the bowl as needed to make sure everything
is well combined.
Pour half of the cheesecake filling into the spring-form pan. Dip the lady
fingers in the remaining espresso and place over the first layer of filling. Pour
the remaining cheesecake filling over the lady fingers and smooth the top
with an off-set spatula.
Bake at 320° for 45-60 minutes. The middle of the cheesecake should jiggle
a little. Turn the oven off and let the cheesecake cool in the oven for 45 min-
utes with oven door cracked. Remove it from the oven and let cool completely
on a counter top and then place in the refrigerator overnight to chill. (Do not
remove the spring-form pan.)
Whipped Topping: Beat the heavy whipping cream until it forms stiff peaks.
Put in refrigerator to chill while preparing the remaining ingredients.
In a separate bowl, beat the cream cheese, milk and Jello until completely
smooth. Stir the chilled whipped cream into the cream cheese mixture until
it is fully incorporated. Dust the top of the decorated cheesecake with cocoa
powder and keep chilled until ready to serve.
49NK Farmer Cookies
Ingredients:
• 1 cup butter or shortening
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoons salt
• 2 cups uncooked oatmeal
• 2 cups crisp rice cereal
(I find Cocoa Krispies work best,
adding chocolate flavor)
• 1 cup flaked coconut
• 1 cup chocolate chips
• 1 cup chopped nuts
(pecans are best)
Directions:
Cream butter and sugars. Mix in eggs and vanilla.
Stir in dry ingredients. Add in oatmeal, cereal, coconut, chocolate chips and
nuts. PLEASE NOTE: cookie batter will become very thick!
Drop by tablespoon size or cookie scoop on cookie sheet. Bake in
preheated oven at 350o degrees for 10 to 12 minutes.
Find Neal’s other recipes
“
on pages 2 & 36.
This is kind of a “kitchen sink” chocolate chip
cookie, with tons of extra ingredients.”
Submitted by Neal Knapp
Administrative Assistant, Corporate
50Anthony’s Famous Bonus
AS
Hotdogs Recipe
Directions:
Put hot dog in microwave for 1 minute. Check it.
Maybe do another 30 seconds. Take it out and eat it.
Recommended brand: whatever is cheapest.
Submitted by Anthony Stoiber
Engineer II, Utilities 51“ In my food world, there is no fear
or guilt, only joy and balance.”
- Ellie Krieger
Ellie Krieger is an American registered dietitian and
nutritionist. She is the host of Healthy Appetite with
Ellie Krieger on Food Network and Ellie’s Real Good
Food on PBS. She is also an author and has written
several books on healthy eating.You can also read
