Pumpkin Muffins
Recipe from Seeger's family Ingredients:
Finger Lickin’ Edamame with Asian Sauce Recipe from Henry Ingredients: 2 Tbsp soy sauce 2 garlic cloves, minced 2 Tbsp sesame seeds 1 tsp brown sugar or honey 1 pound edamame (soy beans), in the shell 1 Tbsp each sesame oil, canola oil, & rice vinegar Directions: Boil edamame in salted water 5-8 minutes Combine other ingredients in a saucepan and bring to simmer, stirring, to dissolve sugar or honey. Toss with hot edamame. Serve immediately, letting diners pop beans out of the pods. ====================================================== White Wheat Bread using a bread baker Recipe from Henry Ingredients: Ingredients: 1 pound batch 1 ½ pound batch Water 80 deg. F ¾ cup 1 cup + 2 Tbsp Oil 1 Tbsp 1 ½ Tbsp Sugar 2 Tbsp 3 Tbsp Salt 1 tsp 1 ½ tsp Dry milk 1 Tbsp 1 ½ Tbsp Bread flour 1 ¾ cups 2 2/3 cups Whole wheat flour ¼ cup 1/3 cup Active dry yeast 1 tsp 1 ½ tsp Directions: Program 2 2 At the beep add: Sunflower seeds 2 Tbsp 3 Tbsp Insta Program 5 Yeast: 1 ½ tsp 2 ½ tsp ===================================================== Yogurt Rice Recipe from Ottenheimer Family Serves 10-12 good size potions (Made for 27 people to have sample for class) Ingredients: 2 tsp. Sunflower oil 1 tsp Mustard seeds (yellow) ½ tsp Turmeric 18 oz. Yogurt ½-1 cup peanuts Salt, to taste 2 cups Rice (cook according to directions) Directions: Heat oil in large frying pan on medium-high. Add mustard seeds, cover with splatter guard. Cook until seeds pop and turn black. Add rice, lower heat to medium, stir/fry. Add Turmeric on top of rice, mix. Once rice is homogeneously yellow & starting to crisp, add yogurt. Stir together, continuing to cook at medium heat. Add peanuts & salt. Stir until thoroughly combined & entire dish is heated through. ====================================================== Sheng Jian Bao (Pan-Fried Pork-Filled Buns) Makes 25-30 buns. Adapted from Chowhound. Ingredients * 1 recipe for bun dough * 3/4-1 cup shredded/finely chopped napa cabbage * 1/4 tsp of salt * 1 lb ground pork (preferably a fattier pork) * 1/2 tsp sugar * 2 TBSP soy sauce * 2 TBSP Shaoxing cooking wine (can substitute with apple or white grape juice) * 1 tsp sesame oil * 1/8 tsp white pepper * 2 tsp freshly grated ginger * 2-3 stalks finely chopped green onion stalks * 1 TBSP oyster sauce * 1 tsp cornstarch Directions (Takes 1-2 hours) 1. Mix together cabbage and salt and place in a cheesecloth or a couple paper towels. This is to take out any extra moisture the cabbage has (which is a lot!). Let sit white you prepare the dough. 2. Make dough. (I made the dough with a 1:3 ratio of whole wheat flour to AP flour, and it worked out well, too!) Cut dough into ~25 equal pieces, and let rest for 20 minutes. While resting, make pork mixture. 3. Mix together pork, sugar, soy sauce, Shaoxing, sesame oil, white pepper, ginger, green onion, oyster sauce, and cornstarch using a wooden spoon, or even better, with your hands/fingers until the mixture is smooth with no chunks. Drain cabbage, squeezing out any extra moisture, and add to meat mixture. Mix well. 4. Roll dough pieces into circles, making sure that the center is thicker and the edges are thinner. Place 1-2 TBSP of the pork mixture into the center of the dough. Pleat/fold the dough into the center, and then twist the top to seal it. Make sure it's sealed tightly, or else the juices will flow out! 5. Heat 1-2 TBSP of vegetable oil in a large pan. Place the buns right-side up into the pan while the oil is heating up. After the pan is hot, pout 1 1/2 cups of cold water mixed with 1 TBSP of rice wine vinegar (optional, but it supposedly helps make the bottoms crispier) into the pan and cover. This will help steam the rest of the bun and cook it through and through. Let cook/steam for ~20 minutes, or until water has mostly evaporated. 6. The buns should look puffy. The first time around, you can check the inside of one to make sure that the pork is cooked through to double check on the cooking time. If it is done, remove buns from the pan. 7. It is optional, but often, Sheng Jian Bao is served bottom-up to keep the bottom crispy. Be careful... I had some problems with the bottoms sticking to the pan and the rest coming off. :( It's okay... just scrape it off and eat it anyway. ;) Serve hot with some soy sauce mixed with some rice wine vinegar! Enjoy. ^_^ Sheng Jian Bao (Pan-Fried Pork-Filled Buns) Makes 25-30 buns. Adapted from Chowhound. Ingredients * 1 recipe for bun dough * 3/4-1 cup shredded/finely chopped napa cabbage * 1/4 tsp of salt * 1 lb ground pork (preferably a fattier pork) * 1/2 tsp sugar * 2 TBSP soy sauce * 2 TBSP Shaoxing cooking wine (can substitute with apple or white grape juice) * 1 tsp sesame oil * 1/8 tsp white pepper * 2 tsp freshly grated ginger * 2-3 stalks finely chopped green onion stalks * 1 TBSP oyster sauce * 1 tsp cornstarch Directions (Takes 1-2 hours) 1. Mix together cabbage and salt and place in a cheesecloth or a couple paper towels. This is to take out any extra moisture the cabbage has (which is a lot!). Let sit white you prepare the dough. 2. Make dough. (I made the dough with a 1:3 ratio of whole wheat flour to AP flour, and it worked out well, too!) Cut dough into ~25 equal pieces, and let rest for 20 minutes. While resting, make pork mixture. 3. Mix together pork, sugar, soy sauce, Shaoxing, sesame oil, white pepper, ginger, green onion, oyster sauce, and cornstarch using a wooden spoon, or even better, with your hands/fingers until the mixture is smooth with no chunks. Drain cabbage, squeezing out any extra moisture, and add to meat mixture. Mix well. 4. Roll dough pieces into circles, making sure that the center is thicker and the edges are thinner. Place 1-2 TBSP of the pork mixture into the center of the dough. Pleat/fold the dough into the center, and then twist the top to seal it. Make sure it's sealed tightly, or else the juices will flow out! 5. Heat 1-2 TBSP of vegetable oil in a large pan. Place the buns right-side up into the pan while the oil is heating up. After the pan is hot, pout 1 1/2 cups of cold water mixed with 1 TBSP of rice wine vinegar (optional, but it supposedly helps make the bottoms crispier) into the pan and cover. This will help steam the rest of the bun and cook it through and through. Let cook/steam for ~20 minutes, or until water has mostly evaporated. 6. The buns should look puffy. The first time around, you can check the inside of one to make sure that the pork is cooked through to double check on the cooking time. If it is done, remove buns from the pan. 7. It is optional, but often, Sheng Jian Bao is served bottom-up to keep the bottom crispy. Be careful... I had some problems with the bottoms sticking to the pan and the rest coming off. :( It's okay... just scrape it off and eat it anyway. ;) Serve hot with some soy sauce mixed with some rice wine vinegar! Enjoy. ^_^ |
Simple Root Leaf Pickle
Recipe from Ethan’s family Ingredients:
Directions: 1. Wash the Leaf, put in hot water (80 degrees C) for only 20 seconds. Then take it out. 2. Marinate in Vinegar, sugar and salt (sugar more than salt, and vinegar more than salt). The ratio of vinegar, salt & sugar will depend on personal preference. 3. Marinate for a day or two, then dump the liquid in the bowl, then it is ready to eat. ===================================================== Crispy Kale “Chips” Recipe from Henry Prep Time: 25 min Cook Time: 20 min Level: Easy Serves: 4 servings Ingredients: 1 head kale, washed & thoroughly dried 2 Tbsp olive oil Sea salt, for sprinkling Directions: Preheat the oven to 275 degrees F. Remove the ribs from the kale & cut into 1 ½ inch pieces. Lay on a baking sheet & toss with the olive oil & salt. Bake until crisp, turning leaves halfway through, about 20 min. Serve as finger food. ===================================================== Applesauce with Skins & No Sugar Added! Recipe from Ottenheimer Family Ingredients: 5 pounds of apples, different varieties ¼ cup water or apple cider 1 Tsp cinnamon if desired (can use less, per taste) 1½ tsp lemon juice Directions: Core apples. Leave skins on. Cut into 4-6 pieces each. Put into large stock pot. Add ¼ cup water or apple cider. Cook on medium heat until apples are soft & foamy about 40min. Add cinnamon. Shut off stove and let cool. Add lemon juice. Puree in food processor until pasty consistency. Enjoy! You can freeze in sandwich bags for future use. ===================================================== JAMAICAN BEEF PATTY INGREDIENTS: Below is a delicious recipe for Jamaican Beef Patties: PASTRY 2 cups Flour 1/4 teaspoon Salt 1/2 tablespoon curry powder 1/4 cup Solid shortening 1/4 cup (1/2 stick) margarine 1/3 cup Cold water Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using. MEAT FILLING 2 tablespoon oil 1 Small white onion, Finely chopped 1/4 teaspoon Chopped Scotch Bonnet pepper 1/2 lb. Lean ground beef 1/2 teaspoon Salt 1/2 teaspoon Freshly ground black pepper 1/2 teaspoon Curry powder 1/2 teaspoon Dried thyme 1/4 cup Breadcrumbs 1/4 cup Beef or chicken stock 1 Egg, beaten 1/4 cup Water In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally. Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F. Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry are golden brown. Serves: 10 Patties ====================================================== Jamaican Stew
Recipe from Dervon 1/2 pound of salt beef 1/2 pound stew beef 1/2 pound pigs tail 2 scallion 1 onion 3 cloves of garlic 3 sprigs of thyme 1 scotch bonnet pepper 1 tin of red peas (or two cups of red peas, soaked in water overnight 1 tin of coconut milk 1/2 teaspoon of black pepper 1/2 teaspoon of salt 5 pimento seeds 2 cups of flour Boil salt beef and pigs tail for 30 minutes then drain off the salty water Boil salt beef and pigs tail again for 30 minutes then drain off the salty water again Gently fry the stew beef to seal it Cut the meat in to small pieces Place the peas, meat and three cups of water in a pot, bring to the boil then let simmer for one hour Chop the onion, scallion and garlic Make dough by mixing 2 cups of flour with water. Break off small pieces of dough and roll them in to "spinners" (spinners look like the picture below) After the peas and meat have simmered for 1 hour add the tin of coconut milk, onion, scallion, spinners, garlic, thyme, salt, black pepper, pimento and scotch bonnet (the scotch bonnet should NOT be cut up). Cook for 1 hour then remove the scotch bonnet pepper. Goes well with white rice. ======================================================
Glorious Morning Muffins Recipe from Sophie P. 2 eggs 3/4 cup vegetable oil 1/4 cup milk 2 tsps. vanilla 2 cups flour 1 cup packed brown sugar 2 tsps. baking soda 2 tsps. ground cinnamon 1/2 tsp salt 1 1/2 cups shredded carrots 1 cup of shredded, peeled apple 1/2 cup coconut 1/2 cup raisins 3/4 cup sliced almonds 1. Heat oven to 350 degrees F. Place paper baking cups in each of 18 regular sized muffin cups or grease with shortening or cooking spray. 2. In large bowl beat eggs, oil, milk, and vanilla with wire whisk until well blended. Add flour, brown sugar, baking soda, cinnamon, and salt. Stir just until dried ingredients are moistened. Stir in carrots, apples, coconut, raisins, and 1/2 cup of the almonds. 3. Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter. 4. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool five minutes. Remove from pan. Goes well with cream cheese frosting with dried cranberry on top. |