2024: Culture Crew – Cozy Cuisine Cookbook

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2023

Cozy Cuisine Cookbook

BY BAY AREA NEWS GROUP EMPLOYEES

Contents Recipes Turkey Meatballs in Kashmiri Sauce | By Archana Raina Palak Paneer | By Dilasha Dharia Filet Mignon Red Wine with Mashed Potatoes & Veggies | By Giselle Fajardo Hernandez Lechon Kawali | By Franz Bryan Tarrayo Yiayia’s Pastichio | By Brittany Delay Turkey Roulade | By Colleen Jordan Beijing Beef | By Christine Brignani Bonnie’s Old School Cocktail Weenies | By Sara Moseley Sweet Potato Pear Soup | By Harriet Rowan White Bean Soup | By Nicki Valdez Hall Family Cranberry Bread | By Morgan Contreras Pizzelle Cookies | By Michelle Slone Lemon Crinkles | By Leslie Berger Matthew’s Monster Cookies | By Matthew Jew Crackle Top Peanut Butter Cookies | By Kate Bradshaw Irish Cream | By Daniel Harvey

4 5 6 7 8-9 10-11 12-13 14 15 16-17 18 19 20 21 22 23

RECIPE

Turkey Meatballs in Kashmiri Sauce

Ingredients Ingredients 1 pound ground turkey • ● 1 pound ground turkey 2 onions and 2 potatoes (small), sliced • ● 2 onions and 2 potatoes (small), sliced thin thinchopped fresh cilantro • ½ cup • ● 1 tbsp. fresh ginger ½ cupgrated chopped fresh cilantro, • ● 1 tsp. table salt fresh ginger 1 tbsp. grated • ● 2 tbsp.

1 tsp.vegetable table salt oil • ● 2 bell peppers (1 green 2 tbsp. vegetable oil and 1 red), seeded, sliced ● stemmed, 2 bell peppers (1and green and 1 red), stemmed, seeded, and sliced

Preparation

Recipe by Archana Raina Ready in 20 minutes Serves 4 people 12-15 meatballs

Notes Turkey Meatballs ( with Bell Pepper, Potatoes, Onions, Tomatoes) served with Rice (Brown or white)

1.Preparation Using your hands, mix turkey, 2 tbsp. oil, ginger-garlic paste, ¼ cup cilantro, egg (optional), 1. (chili Using your hands, mix turkey, 2 tbsp.ginger oil, powder, pepper, fennel powder, ginger-garlic paste, ¼ cup cilantro, egg powder), and ½ tsp. salt in a bowl until thoroughly (optional),Using (chili wet powder, pepper, combined. hands pinch fennel off and roll ginger powder), andinto ½ tsp. saltand in 2powder, tbsp.-size pieces of mixture balls a bowl until thoroughly combined. arrange on a large plate (you should Using have about wet hands pinch off and roll 2for tbsp.-size 12-15 meatballs); refrigerate 2 hours pieces of mixture into balls and arrange 2. Heat in aplate 12" nonstick skillet over on aoil large (you should have about medium-high heat and add cumin seeds, 12-15 meatballs); refrigerate for 2 hours 1 cinnamon stick, dry red chilies (3 small), 1 black 2. and Heat oil in acardamoms 12-inch nonstick skillet over 4 green (crushed), 1 bay leaf. medium-high heat addgravy. cuminOn seeds, Cook vegetables andand make the side, 1 cinnamon dry portion red chilies (3 small), boil meatballsstick, in some of the gravy for 1 Black and 4 green cardamoms 20 minutes (Crushed), 1 bay leaf. Cook vegetables 3. Return meatballs andboil add any and make gravy. to Onskillet the side, accumulated Cover, reduce heat to low, meatballs injuices. some portion of the gravy and slow cook for 20 more minutes.

Once the for 20 minutes meatballs are cooked and somewhat juicy 3. transfer Return it meatballs to skilletgravy and add to the vegetable andany let it simmer accumulated juices.

Cover, reduce heat to for 5 – 7 minutes stirring frequently and add cook to forboil 20 more minutes. ½low, tsp.and salt slow and bring Once the meatballs are cooked and somewhat juicy transfer it tolet thesit, covered, 4. Remove skillet from heat and for 10 minutes.

Garnish ¼ cupfor cilantro. vegetable gravy and letwith it simmer 5-7 Serve while it is hot minutes stirring frequently and add ½ tsp. salt and bring to boil

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RECIPE

Palak Paneer

Ingredients bunchesof ofspinach Spinach(washed (washedand andblanched) •● 22bunches blanched) • 250 gms paneer, diced diced •● ½250 cupgms red Paneer, onions, chopped •● ½½cup chopped cuptomatoes, Red onions, chopped •● 1½tsp. powder cupturmeric Tomatoes, chopped •● 11tsp. tsp.coriander Turmeric powder powder •● 11tsp. garam masala tsp. Coriander powder •● 3-4 green chilies 1 tsp.

Garam masala •● 33-4 tbsp. garlic, chopped Green chilies • 1 tbsp. ginger, chopped ● 3 tbsp. Garlic, chopped • 1 tsp. cumin seeds ● 1 tbsp. Ginger, chopped • 4 tbsp. of ghee/clarified butter ● 1 tsp. Cumin seeds • 1 cinnamon stick tbsp. of Ghee/Clarified butter •● ½4cup water (preferably hot) 1 Cinnamon •● Salt to taste stick ● ½ cup Water (preferably hot) ● Salt to taste

Preparation

1. Boil water in a stock pot and add the spinach.

Preparation 1.

2.

2.

3.

Recipe by Dilasha Dharia

Notes Enjoy!

Let it blanch for 2-3 minutes Boil water in a stock pot and add the Drain theLet spinach & quickly it to cold water spinach. it blanch for 2-3add minutes (preferably ice water to retain the green color).

Drain the spinach & quickly add it to cold Drain the spinach again & add it to blender along water (preferably ice water to retain the with green chilis to make a puree green color). Drain the spinach again & add to blender along with chilis Heatitghee in a saucepan andgreen add cinnamon stick, to make a puree cumin seeds, garlic, ginger and sauté until golden

brown 3. Heat ghee in a saucepan and add cinnamon stick, cumin seeds, garlic, 4. Add the onions, salt and sauté until color is light ginger and sauté until golden brown. golden brown 4. Add the onions, salt and sauté until color 5. is Add tomatoes and let them cook until mushy. Add light golden brown the turmeric powder, coriander powder and cook 5. Add tomatoes and let them cook until on medium flame for 2-3 minutes mushy. Add the turmeric powder, powder and cook medium 6. coriander Add the Spinach puree alongon with water and let flame for 2-3 minutes it cook for another 2-3 minutes. Add the garam masala cook puree for another theand Spinach along minute with water 6. Add and let it cook for another 2-3 minutes.

7. Add diced paneer to the gravy and stir well 3

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RECIPE

Filet Mignon Red Wine with Mashed Potatoes & Veggies

Ingredients Ingredients 2 russet potatoes • ● 2 russet potatoes ½ cup heavy cream • ● ½ cup heavy cream ½ cup milk • ● ½ cup milk • ● 4 tbsp. butter 4 tbsp. butter • ● Fresh asparagus Fresh asparagus • ● 1 carrot (peeled) 1 carrot (peeled) • ● 6 oz. filet mignon 6 oz. Filet mignon • ● ½ cup red wine ½ cup red wine • ● ¼ cup olive oiloil ¼ cup olive • Garlic powder ● Garlic powder • Salt and pepper to taste ● Salt and pepper to taste

Preparation Preparation 1.1. Mashed Mashedpotatoes Potatoes • Take 2 peeled russet potatoes, cut and boil Take 2 peeled russet • ○Once potatoes are soft, potatoes, mix them cut with: and boil – ½ cup heavy cream – ½ cup milk ○ Once potatoes are soft, mix them – 4 tbsp. butter with: – 3 tbsp. salt (or to taste) – 1 tbsp. powder ■ ½garlic cup heavy cream

■ ½ cup milk 2. Asparagus & carrots: • Cut a■few4asparagus tbsp. butter • Cut 1 carrot ■ 3 tbsp. salt (or to taste) • Season with salt and black pepper to taste • Roast■with butter on apowder fry pan 1 tbsp. garlic

Recipe by Giselle Fajardo Hernandez

Notes Serve and enjoy!

2. Asparagus & Carrots: 3. Filet mignon: • ○Take your 6 oz. filet mignon and Cut a few asparagus marinate with: ○ Cut 1 carrot – ½ cup red wine ○– ¼ cup olive Season withoil salt and black pepper – 1totsp. black pepper taste – 1 tsp. garlic powder ○ Roast with butter on a fry pan – 1 tbsp. salt

– Mignon: Grill steak on both sides 3. Filet – Place in oven at 350º F for 20 to 25 minutes ○ Take your 6 oz. Filet Mignon and marinate with: 5

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RECIPE

Lechon Kawali

Ingredients lbs.pork porkbelly belly •● 22lbs. tbsp.salt salt •● 22tbsp. tbsp.whole wholepeppercorn peppercorn •● 22tbsp.

•● 55pieces piecesdried driedbay bayleaves leaves •● 33cups cupscooking cookingoil Oil •● 34 waterWater 34oz. ounces

Preparation Preparation

Recipe by Franz Bryan Tarrayo

Notes Serve with lechon sauce and enjoy!

Lechon Kawali, also known as Pan-Roasted Pork, stands apart from the well-celebrated Filipino dish, Lechon, which holds the distinction of being the national dish of the Philippines. Unlike traditional Lechon, cooked in a pit with flamed charcoal, Lechon Kawali involves boiling and later deep frying, usually the pork belly.

Lechon Kawali earned its name from the traditional cooking pan it is prepared in—the Kawali. This type of pan is a common fixture in nearly every Filipino household and is the go-to choice for everyday cooking.

1. Pour water into a cooking pot and bring to boil to boil 2. Add the pork belly and 1 tbsp. of salt. Put some 2. Add theand pork belly and 1 tbsp.

Put or pepper bay leaves.

Boil forof 30salt. minutes some pepper and bay leaves. Boil for 30 until meat is tender minutes or until meat is tender 3. Remove Remove the the meat meat from from the the pot pot and and let let it it cool 3. down for a few minutes cool down for a few minutes 4. Score the skin using the tines of a fork or a knife, amaking knife, making not tothrough pierce through sure notsure to pierce the meat the meat 5. Spread 1 tbsp. of salt on the pork belly. Be sure to 5. Spread 1 tbsp. of salt on the pork belly. Be distribute evenly on all sections to draw out sure tomoisture distribute evenly on all sections to excess draw out excess moisture 6. Place Place the the pork pork belly belly skin skin side side up up on on aa wire wire rack 6. and refrigerate overnight, uncovered, to chill and rack and refrigerate overnight, air-dry completely uncovered, to chill and air-dry completely 7. Start to deep fry the boiled meat. Heat oil on on a cooking best results, a cooking pot.pot.

ForFor best results, useuse enough oil to enough oilpork to cover porkdeep-frying belly duringand keep cover the bellythe during the temperature at an optimal 350 F° to deep-frying and keep the temperature at375 F° range an optimal 350 F° to 375 F° range 8. each piece piece of of boiled boiled pork pork belly belly into intothe hot oil 8. Put Put each caution.

Fry until the hot oil with extra with extra caution. Fry until crispy. Turn the meat crispy. the meat to completely over toTurn completely fryover the opposite side until crispy fry the opposite side until crispy 9. Remove the meat from the cooking pot. Arrange on a wire rack to cool down 10. Slice according to desired portions

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RECIPE

Yiayia's Pastichio

Ingredients Ingredients ½ large onion • ●½ large onion 1 clove garlic • ●1 clove garlic 1 lb. hamburger meat • ●1 lb. hamburger meat 1 lb. rigatoni/penne • ●1 lb. rigatoni/penne • ●1 tsp. saltsalt 1 tsp.

• ●½ tsp. cinnamon ½ tsp. cinnamon • ●½ tsp. fresh mint ½ tsp. fresh mint • ●½ tsp. oregano ½ tsp. oregano • ●½ tsp. pepper ½ tsp. pepper • ½ tsp. nutmeg ● ½ tsp. nutmeg • ½ tsp. paprika ● ½ tsp. paprika • ¼ lb. Romano cheese, grated ● ¼ lb. Romano cheese, grated • ¼ lb. Parmesan cheese, grated ● ¼ lb. Parmesan cheese, grated • 5 eggs 5 eggs • ●2 oz. tomato paste ● 2 oz. tomato paste • ½ cup flour cup flour • ●3 ½½sticks butter ● 3 ½ sticks • 4 cups milk butter 4 cups milk meal/bread crumbs • ●¼ cup cracker ● ¼ cup cracker meal/bread crumbs

Preparation Recipe by Brittany Delay

Notes Pastichio is a Greek-based pasta dish combining seasoned ground meat with Béchamel sauce and a savory Crème filling.

It's like lasagna, but with a zesty Mediterranean twist. This is a family recipe that was passed down to me from my grandmother, or as us Greeks call her, Yiayia.

Cook it up, shell it out, and don't forget to say Opa!

1. Meat Sauce ○

Saute onion and garlic in ½ stick of butter.

○

Add hamburger meat and brown.

Add tomato paste and all seasonings (cinnamon, mint, oregano, pepper, nutmeg, and ½ tsp. salt).

○

Fill the skillet halfway to the top with water and let simmer until only a thick sauce remains

2. Pasta ○

Boil pasta to the directions on package, adding salt to taste. Drain and return to pot 15

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Preparation 1. Meat Sauce • Saute onion and garlic in ½ stick of butter • Add hamburger meat and brown. Add tomato paste and all seasonings (cinnamon, mint, oregano, pepper, nutmeg, and ½ tsp. salt) • Fill the skillet halfway to the top with water and let simmer until only a thick sauce remains 2. Pasta • Boil pasta to the directions on package, adding salt to taste. Drain and return to pot • Stir in ½ stick butter and 5 eggs 3. Crème Sauce • Melt ½ stick butter in a large saucepan. Add flour and ½ tsp. salt. Whip until smooth, then add hot milk and stir continuously until a thick cream forms 4. In a large mixing dish or bowl, combine the meat sauce, pasta, ½ of the crème sauce and ½ of the cheese. Mix thoroughly 5. In a large casserole dish, (12" x 14"), lightly grease and line the bottom with cracker meal or bread crumbs 6. Pour the combination into the dish and top with an even layer of the remaining Crème sauce.

Sprinkle the remaining cheese over the Crème sauce. Melt 1 stick of butter and spread over the top of the dish for browning. Sprinkle paprika on top for coloring 7. Bake in a preheated oven at 350° F for 45 minutes or until the dish is golden brown 8. Let the Pastichio cool for at least 30 minutes before cutting into triangular or rectangular pieces and serving

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RECIPE

Turkey Roulade

Recipe by Colleen Jordan

Ingredients Ingredients 1 whole skin-on, boneless butterflied • ●1 whole skin-on, boneless butterflied turkey turkey breast (5-6 lbs.)* breast (5 – 6 lbs.)* 1 cup Kosher • ●1 cup ​Kosher saltsalt 1 cup light brown sugar • ●1 cup ​light brown sugar • ●1 gallon water 1 gallon water • ●1​–12-​V2alencia orange​ s,​ sliced Valencia orange s, sliced • ●2​–23-lemons​ , sliced 3 lemons, sliced • ●A few sprigs of of fresh rosemary a few sprigs fresh rosemary • ●5 - 56 -pink peppercorns 6 pink peppercorns • Quality olive oil ● Quality olive oil • 1 ½ cups chopped yellow onion (1 large) ● 1 ½ cups chopped yellow onion (1 large) • 3⁄4 tsp. whole fennel seeds ● 3/4 tsp. whole fennel seeds • 3 tbsp. minced garlic (6 – 8 cloves) ● 3 tbsp. mincedfresh garlic (6 -leaves 8 cloves) • 1 tbsp. chopped sage plus whole ●sage 1 tbsp. chopped fresh sage leaves plus leaves whole sage leaves • 1 tbsp. minced fresh rosemary 1 tbsp. minced fresh rosemary • ●Kosher salt and freshly ground black pepper freshly ground ● Kosher salt and • 4 tbsp. (½ stick) cold butter, gratedblack on large side of boxpepper grater • ●4 oz. thinly(½sliced 4 tbsp. stick)prosciutto cold butter, grated on • 1 cup dry white wine large side of box grater ● 4 ounces thinly sliced prosciutto ● 1 cup dry white wine

Preparation 1. Brine turkey

Notes

○

Order boneless, butterflied turkey breast from your local butcher. Call ahead during peak holiday times.

In a large pot or glass bowl, whisk the salt and sugar in a gallon of water until dissolved

○

Try adding dried cranberries or dried tart Montmorency cherries to filling.

Add sliced citrus, herbs and peppercorns

○

Add the turkey to the brine, cover and refrigerate 8 - 24 hours

○

Remove turkey from brine, rinse and pat dry

Make drippings into gravy.

2. Prep oven

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Preparation 1. Brine turkey • In a large pot or glass bowl, whisk the salt and sugar in a gallon of water until dissolved • Add sliced citrus, herbs and peppercorns • Add the turkey to the brine, cover and refrigerate 8 – 24 hours • Remove turkey from brine, rinse and pat dry 2. Prep oven • Preheat the oven to 350° F • Place a rack in a large roasting pan 3. Prepare filling • Heat 2 tbsp of olive oil in a medium (10") sauté pan over medium heat • Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender • Add the garlic and cook for one minute only • Turn off heat, add the sage and rosemary and set aside to cool

5. Roast • Place the turkey roulade, seam side down, on the prepared rack in the roasting pan • Pat the skin dry with paper towels, brush the skin all over with 2 tbsp. olive oil, and sprinkle with 1 tsp. salt and ½ tsp. pepper • Pour the wine and 1 cup of water into the roasting pan (not over the turkey) and roast for between 1½ and 1¾ hours, until the skin is golden brown and the internal temperature is 150° F • Remove from the oven, cover with foil, and allow to rest for 15 minutes • Slice in ½" thick slices and serve warm with the pan juices

4.

Assemble • Spread the turkey breast out on a cutting board, skin-side down.

• Sprinkle the meat with 4 tsp. salt and 1 ½ tsp. pepper • Spread cooled onion mixture evenly on the meat. Distribute the grated butter on top • Place one layer of prosciutto on top of the butter to cover the meat completely • Starting at the left side of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down and the skin side up • Tie the roulade with kitchen twine at 1 ½ – to 2" intervals as tightly as possible to ensure that it will roast evenly • Slip whole sage leaves underneath each tie of the twine down the center of the roulade

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RECIPE

Beijing Beef

Ingredients Ingredients Flank steak • ● Flank steak Salt taste) • ● Salt (to(to taste) White pepper taste) • ● White pepper (to(to taste) 2 tbsp. of cornstarch • ● 2 tbsp. of cornstarch • ● Chopped redred bell peppers Chopped bell peppers • ● Yellow onion Yellow onion • ● Chopped green onion Chopped green onion • ● 2-3 eggs 2-3 eggs • ● White vinegar White vinegar • ½ water ● ½ water • ¼ cup of sugar ● ¼ cup of sugar • 2 tbsp. of soy sauce ● 2 tbsp. of soy sauce • ½ cup of cornstarch ● ½ cup cornstarch • ¾ cup of of flour ¾ cupofofHoisin flour sauce • ● 3 tbsp.

3 tbsp.

Hoisin sauce • ● 2 tbsp. of of ketchup 2 tbsp. ketchup • ● 1 tbsp. of of minced garlic ● 1 tbsp. of minced garlic • Grated ginger Grated ginger • ● Siracha sauce (optional) ● Siracha sauce (optional)

Preparation Recipe by Christine Brignani

Notes Serve over your favorite rice and enjoy!

1. Flank Steak ○

Cut in thin slices against the grain.

(Tile pieces about 2 x 1 inch)

○

In a bowl add salt, white pepper, 2 tbsp. of cornstarch and grated ginger. Mix in meat.

○

Place in the refrigerator for at least 2 hours or overnight.

2. Veggies ○

Chop red bell peppers, yellow onions and green onions

3. Breading for the marinated meat ○

In a bowl, mix 2-3 eggs, water and 1 tbsp. of white vinegar 23

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Preparation 1. Flank Steak • Cut in thin slices against the grain.

(Tile pieces about 2" x 1") • In a bowl add salt, white pepper, 2 tbsp. of cornstarch and grated ginger. Mix in meat • Place in the refrigerator for at least 2 hours or overnight 2. Veggies • Chop red bell peppers, yellow onions and green onions 3. Breading for the marinated meat • In a bowl, mix 2 – 3 eggs, water and 1 tbsp. of white vinegar • In another bowl, mix ½ cup of cornstarch, ¾ cup of flour and salt 4. Sauce • Mix ½ water, ¼ cup of sugar, 2 tbsp. of soy sauce, 1 tsp. of white vinegar, 3 tbsp. of Hoisin sauce, 2 tbsp. of ketchup, 1 tbsp. of minced garlic and some grated ginger to taste.

Add Siracha sauce for some heat if you like 5. To cook • Get a large Wok or a deep frying pan. Add in 2 inches of peanut oil on medium to high heat • Add meat to egg mixture then coat with dry mixture • Add in about 8 –10 pieces and fry until browned. Remove and repeat • Once all meat is done set aside. Should be crispy • In the same pan, add a little more oil, then veggies (red bells, onions and some of the green onions) and sauté for about 10 minutes on medium heat • Add in the sauce and meat and toss for a few minutes.

• Add the rest of the green onions last on top • Top with some toasted sesame seeds

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RECIPE

Bonnie's Old School Cocktail Weenies

Ingredients Ingredients ●• ●• ●• ●• ● •

11package packageLil LilSmokies Smokies 11large bottle large bottleketchup ketchup 11large largecan candiced dicedpineapple pineapplein inwater water SECRET SECRETINGREDIENT: INGREDIENT:Liquid Smoke Liquid Smoke OPTIONAL INGREDIENT: Hot sauce of OPTIONAL your choice INGREDIENT: Hot sauce of your choice

Preparation 1. Preparation Add Lil Smokies, ketchup, and pineapple with juice and a few dashes of salt (or 1. Add Lil Smokies, ketchup, and pineapple with more, to taste) to a crockpot or Dutch juice and a few dashes of salt (or more, to taste) oven to a crockpot or Dutch oven 2. Cook on low until smokies are cooked 2.through Cook on low until smokies are cooked through

Recipe by Sara Moseley

Notes Add hot sauce (optional). Serve in an old-school fondue pot with fancy toothpicks.

Put on your favorite Dean Martin tune, pour something on the rocks and enjoy!

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RECIPE

Sweet Potato Pear Soup

Ingredients Ingredients 2 tbsp. olive • ● 2 tbsp. olive oiloil 2 tbsp.s butter • ● 2 tbsp. butter 1 large onion • ● 1 large onion 1 tsp. cumin powder • ● 1 tsp. cumin powder • ● 1 tsp. curry powder 1 tsp. curry powder • ● ½ tsp. black pepper ½ tsp. black pepper • ● 2 lbs. sweet potatoes 2 pounds sweet potatoes • ● 2 anjou pears (or(or a can ofof pears, drained) 2 anjou pears a can pears, drained) • ● ½ jalapeño (or ½ a small can) ½ jalapeño (or ½ a small can) • 6 cups chicken stock ● 6 cups chicken stock • Salt to taste ● Salt to taste

Preparation Preparation 1.1. Dice Dicethe theonion onion 2. In a large saucepan, heat the olive oil, and 2. In a large saucepan, heat the olive oil, and sauté sauté the onion the onion 3. Add cumin, curry powder, pepper and salt 3. Add cumin, curry powder, pepper and salt 4. Peel and dice the sweet potatoes 4.5. Peel dicepotatoes the sweet potatoes Addand sweet and chicken stock in a saucepan and simmer for 30 minutes 5. Add sweet potatoes and chicken stock in a 6. saucepan In a skillet, the butter sauté the andheat simmer for 30 and minutes pears and jalapeños until lightly browned Recipe by Harriet Rowan Serves 8 people

Notes Garnish with a dollop of yogurt or sour cream, and pickled red onions or toasted hazelnuts.

6.7. InAdd a skillet, heatand the jalapeño butter and sauté the pears the pears and all the and jalapeños until lightly browned butter to the soup. Use a stick blender to puree or do it in batches in a blender 7. Add the pears and jalapeño and all the butter to the soup. Use a stick blender to puree or do it in batches in a blender

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RECIPE

White Bean Soup

Ingredients Ingredients 2 cans cannellini beans or white beans, • ●2 cans cannellini beans or white beans, drained drained (you can also use ⅓ to ½ a bag of (you can also use ¹⁄3 to ½ a bag of soaked, dried soaked, dried beans) beans) 1 medium-size onion, diced • ●1 medium-size onion, diced • ●1 celery stalk, diced 1 celery stalk, diced • ●1 large carrot, diced 1 large carrot, diced • ●1-21-2 garlic cloves, diced or pressed (garlic lovers garlic cloves, diced or pressed (garlic likelovers me might usemight 5-6 cloves) like me use 5-6 cloves) • ●1 cup frozen/fresh spinach or frozen/fresh kale or 1 cup frozen/fresh spinach or fresh cabbage frozen/fresh kale or fresh cabbage • 1-2 medium-size potatoes, peeled and cut into ● 1-2 medium-size potatoes, peeled and chunks cut into chunks • 1 tbsp. olive oil, plus more for serving ● 1 tbsp. olive paste oil, plus more for serving • 1 tbsp. tomato 1 tbsp. tomato(or paste • ●1 sprig rosemary 1 tbsp. of chopped fresh ●leaves/ 1 sprig rosemary (or ½ tsp. of dried) 1 tbsp. of chopped fresh(500 leaves/ ½ tsp of dried) • 2 cups ml) vegetable broth or hot water ● 2 cups (500 ml) vegetable broth or hot • ½ tsp. paprika (optional) water • ½ tsp. fine salt, plus more to taste black pepper, plus more to taste • ●¹⁄8 tsp. ½ tsp paprika (optional) ● ½ tsp fine salt, plus more to taste ● ⅛ tsp black pepper, plus more to taste

Recipe by Nicki Valdez

Notes I’ve made this with vegetable or chicken broth. Meat lovers can even add some chopped ham, bacon, chicken, turkey or beef.

This dish cooks pretty quickly – roughly 30 minutes if you can get everything chopped and ready. As always, the prep time is half the work.

Degassing beans: My grandmother told me a trick for degassing beans, which is to add a pinch of baking soda & sugar to your beans when cooking.

Preparation 1. Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes 2. Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried, whatever it's easier for you) and paprika (if you use it). Cook stirring frequently, about 1 minute 3. Add the wine, stir well and let it simmer until it has evaporated, cooking for another minute 21

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Preparation 1. Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes 2. Add the garlic, beans, tomato paste, potatoes, rosemary (whole sprig, chopped, or dried, whatever it’s easier for you) and paprika (if you use it). Cook stirring frequently, about 1 minute 3. Add the wine, stir well and let it simmer until it has evaporated, cooking for another minute 4. Then add the frozen spinach, the vegetable broth and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 15 minutes 5. When the potatoes are soft and the soup is thick and creamy, remove the pot from heat, then remove the sprig of rosemary*. Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + ½ tsp. later. You might need more salt, depending on your vegetable broth and on your personal preferences)* 6. Divide into bowls, drizzle with olive oil or extra virgin olive oil, and more freshly ground black pepper if you like. Serve with crusty whole- grain bread and, if you don’t keep it vegan, add freshly grated parmesan cheese for extra flavor

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RECIPE

Hall Family Cranberry Bread

Ingredients cupssifted siftedall-purpose all-purposeflour flour •● 22cups cupsugar sugar •● 1Icup 1½tsp. tsp.baking bakingpowder powder •● 1½ •● 1Itsp. tsp.salt salt •● ½½tsp. tsp.baking bakingsoda soda •● ¼¼cup cupbutter butteror ormargarine margarine •● 11egg, beaten egg, beaten •● 11tsp. tsp.grated gratedorange orangepeel peel •● ¾¾cup orange juice cup orange juice • 1½ cups craisins ● 1½ cups craisins • 1½ cups fresh or frozen cranberries, chopped ● 1½ cups fresh or frozen cranberries, chopped

Preparation Preparation

1. Sift flour, sugar, baking powder, salt, and baking 1. soda Sift flour, sugar, into a largebaking bowl powder, salt, and baking soda into a large bowl 2. Cut in butter until mixture is crumbly 2. Cut in butter until mixture is crumbly Recipe by Morgan Contreras

Notes If you choose, you may also make these as muffins. Just bake for 24 minutes.

3. Add egg, orange peel, and orange juice all at once; stir just until mixture evenlyismoist.

Fold in at once; stir just until is mixture evenly craisins and cranberries moist. Fold in craisins and cranberries 4. Spoon into a greased 9 x 5 x 3-inch loaf 4. Spoon into a greased 9 x 5 x 3" loaf pan. pan. Bake at 350° 1 hour and 10 Bake at 350° F forF1for hour and 10 minutes, or until minutes, or until a toothpick inserted in out a toothpick inserted in the center comes the center comes outpan; clean.

Remove from clean.

Remove from cool on a wire rack pan; cool on a wire rack

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RECIPE

Pizzelle Cookies

Ingredients Ingredients cups sugar • ● 1½1½ cups sugar tbsp. margarine butter • ● 1616 tbsp. margarine oror butter 3 tsp. anise seeds • ● 3 tsp. anise seeds • ● 6 eggs 6 eggs • ● 1 tsp. salt 1 tsp. salt • ● ½ cup milk ½ cup milk • ● 1 tsp. vanilla extract 1 tsp. vanilla extract • ● 3½3½ cups all-purpose flour cups all-purpose flour • ● Pizzelle iron Pizzelle iron

Preparation Preparation Creamtogether togetherthe thesugar sugarand andmargarine margarine 1.1. Cream 2. Add the anise, eggs, salt, milk, and vanilla.

2. Add salt, milk, andavanilla.

Addthe theanise, flour eggs, gradually, forming soft Add the flour gradually, forming a soft dough dough Rollthe thedough doughinto intowalnut-size walnut-sizeballs. balls.Heat a 3.3. Roll Heat a iron Pizzelle iron Pizzelle 4. For each cookie, place a dough ball in the 4. For each cookie, place a dough ball in the center center of the iron; close the iron and hold of the iron; close the iron and hold its handles tightly for 1 to 1½ its handles tightly together for together 1 to 1½ minutes minutes Recipe by Michelle Slone Makes 3-1/2 dozen cookies.

Notes

5.5. Cookies Cookieswill willbe besoft softsosoremove removethem themcarefully from the iron tothe place them on a cookie rack carefully from iron to place them on a to cool cookie rack to cool

.

They will harden fast as they cool and become crunchy cookies.

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RECIPE

Lemon Crinkles

Ingredients cupbutter butter •● ½½cup cupgranulated granulatedsugar sugar •● 11cup tsp.vanilla vanilla •● ½½tsp.

•● 11egg egg •● 11tsp. tsp.lemon lemonzest zest •● 11tbsp. tbsp.fresh freshlemon lemonjuice juice •● ¼¼tsp. salt tsp. salt •● ¼1/4 tsp.tsp. baking powder baking powder 8 tsp. baking soda •● ¹⁄1/8 tsp. baking soda • ½ cup powdered sugar ● ½ cup powdered sugar • 1 ½ cups flour ● 1 ½ cups flour

Preparation Preparation 1. Preheat Preheat oven oven to to 350° 350° F F 1.

Recipe by Leslie Berger

Notes Enjoy!

2. Grease light-colored baking sheets with 2. Grease light-colored baking sheets with non-stick non-stick cooking spray cooking spray 3. In a large bowl, cream butter & sugar until fluffybowl, cream butter & sugar until fluffy 3. In a large 4. Whip in vanilla, egg, lemon zest & juice.

4. Whip in vanilla, egg, lemon zest & juice.

Scrape sides and mix again Scrape sides and mix again 5. Stir in all dry ingredients slowly until just 5. Stir in all dry ingredients slowly untilsugar. just combined, excluding the powdered combined, excluding the powdered sugar.

Scrape sides of the bowl and mix again Scrape sides of the bowl and mix again 6. Pour powdered sugar onto a large plate.

Roll apowdered heaping teaspoon of dough a Roll a 6. Pour sugar onto a largeinto plate. ball and then roll inofthe powdered sugar. heaping teaspoon dough into a ball and then Place on a baking sheet and repeat with roll in the powdered sugar. Place on a baking sheet the rest of the and repeat withdough the rest of the dough 7. Bake for 9-10 minutes or until bottoms 7. Bake for 9 – 10 minutes or until bottoms begin begin to barely brown and cookies look to barely brown and cookies look matte matte (not melty or shiny). (not melty or shiny) 8. Remove and cool for 3 minutes before 8. Remove and cool 3 minutes before placing them on afor cookie rack for moreplacing them on a cookie rack for more cooling cooling

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RECIPE

Matthew's Monster Cookies

Ingredients Ingredients 2 sticks salted butter room • ● 2 sticks salted butter at at room temperature temperature • 1 cup dark brown sugar 1 cup dark brown sugar • ● ½ cup granulated sugar • ● 2 large plus 1 egg yolk ½ cupeggs, granulated sugar • ● 1 tbsp. vanilla 2 large eggs,extract plus 1 egg yolk • ● 2 cups all-purpose flour 1 tbsp. vanilla extract • ● 2 tsp. baking soda 2 cups all-purpose flour • ● 2 tsp. baking powder 2 tsp. baking soda • ● ½ tsp. salt 2 tsp. baking powder • 2 cups oats ● ½ tsp. salt • 1 ¼ cups M&M’s ● 2 cups oats • 1 cup mini pretzel sticks ● 1 ¼ cups M&M’s • 1 cup chocolate chips ● 1 cup minichocolate pretzel sticks • ½ cup white chips ● 1 cup chocolate chips ● ½ cup white chocolate chips

Preparation 1.Preparation Preheat the oven to 350° F. Line a baking sheet

Recipe by Matthew Jew

Notes Enjoy!

with parchment paper 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper 2. In a large mixing bowl, beat together the butter, sugar, granulated sugar, and vanilla 2. brown In a large mixing bowl, beat together the until combined.

Beat in the eggs and 1 egg yolk, butter, brown sugar, granulated sugar, 1 atand a time, until combined.

Add the in flour, vanilla until combined.

Beat the baking soda, baking powder, and salt.

Beat in eggs and 1 egg yolk, 1 at a time, until the oats combined. Add the flour, baking soda, 3. Fold in 1 cup of the M&M’s, the pretzels, chocolate baking powder, and salt. Beat in the oats chips, and white chocolate 3. Fold in 1 cup of the M&M's, the pretzels, chocolate chips, and white chocolate 4. Roll the dough into ¼ cup size balls. Place 3 inches apart on the prepared baking sheet 4. Roll the dough into ¼ cup size balls. Place 3 inches apart on the prepared baking 5. Transfer to the oven and bake for 8 minutes, then sheetthe pan and bake for another 2 minutes. rotate 5. Transfer to the oven and bake for 8 6. Pull the pan outrotate and push M&M’s minutes, then the the panremaining and bake for into the cookies.

Bake for 2 – 3 minutes another 2 minutes.

Pull thecookies pan outfrom and push the remaining 7.6. Remove the oven and let the cookies M&M's into the cookies.

Bake for 2-3 cool on the baking sheet minutes 13

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RECIPE

Crackle Top Peanut Butter Cookies

Ingredients cups butter •● ¾¾cup butter cups granulated sugar •● ¾¾cup granulated sugar cups brown sugar •● ¾¾cup brown sugar •● 11egg egg •● ¾¾cup peanut butter cups peanut butter •● 11tsp. tsp.vanilla vanilla •● ½½tsp. baking tsp. bakingsoda soda •● 1¾ cups flour 1 ¾ cups flour •● ½½tsp. tsp.salt salt • Chocolate chips (optional) ● chocolate chips (optional)

Preparation 1. Preheat oven to 375° F

Recipe by Kate Bradshaw

Notes Enjoy!

2. Cream the butter, granulated sugar and 2. Cream the butter, granulated sugar and brown brown sugar sugar 3. Blend in egg, peanut butter and vanilla 3. Blend in egg, peanut butter and vanilla 4. Add flour, baking soda and salt; mix well 5. Add (Optional) Add chocolate 4. flour, baking soda andchips salt; and mix mix well gently 5. (Optional) Add chocolate chips and mix gently 6. Shape rounded tablespoonfuls of dough into balls and place on ungreased baking 6. Shape rounded tablespoonfuls of dough into sheetand place on ungreased baking sheet balls 7. Bake for 10-12 minutes at 375° F 7. Bake for 10 – 12 minutes at 375° F

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RECIPE

Irish Cream

Ingredients cupofofyour yourfavorite favoritewhiskey whiskey ( I prefer •● 11cup Mark) Mark) ( Makers I prefer Maker's 1 1414 oz.oz. can sweetened condensed milk •● One can sweetened condensed milk •● 44extra extralarge largeeggs eggs •● 11tbsp. tbsp.cafe cafemocha mochainstant instantcoffee coffee •● 11tbsp. tbsp.chocolate chocolateextract extract •● ¼¼tbsp. coconut extract tbsp. coconut extract

Preparation 1. Mix all ingredients in a blender until well blended.

Preparation 2. Pour into bottles and store in refrigerator 1. Mix allto ingredients for up six weeks in a blender until well blended.

3. Serve in a glass over ice

Recipe by Daniel Harvey

2. Pour into bottles and store in refrigerator for up to six weeks 3. Serve in a glass over ice

Notes Grate fresh nutmeg on top.

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