American Indian College Fund - Community Cookbook 2021-2022

COLLEGE FUND COMMUNITY COOKBOOK 2021-2022 Personal recipes from the American Indian College Fund staff

“Food activates in us an encoded memory that reminds us how to grow, collect, and prepare the food. The land and food then becomes the source of knowledge and history.” *** “What happens is that recipes act like stories that are told and retold in different ways depending on the storyteller or, in this case, the cook.

Communal storytelling has a way of correcting itself. The corrections are not seeking absolute truth, but communal truth… Food becomes a medium through which a complex of collective memories from generations... remains alive and intact.”

Source: Eating the Landscape: American Indian Stories of Food, Identity, and Resilience (Enrique Salmón), pg 9 Selected by Kai Teague

NOTE: Also inspired by this New York Times article highlighting the rebirth of the Community Cookbook, pointing out that these cookbooks often become our favorite, most treasured collections because they can be a powerful way to connect from a distance: “Recipes aren’t professionally tested… the authors aren’t food writers or restaurateurs… recipes take a practical and personal approach, and document life not as it could be, but as it is.”

📖 Table of Contents

Oat Flour Pancakes Plain Old Pancakes Homemade Pop-Tarts ® Homemade Granola Bread in a Jar Challah Bread Jalapeno Artichoke Dip Hot Dog Sweet & Spicy Scallion Crepes Roasted Butternut Squash & Quinoa Squash Casserole Hot Corn Casserole Quiche a la tomate nicoise Mrs. Peter's Quiche Hoisin Tofu Tacos Tofu Banh Mi w/ Picked Veggies Lentils & Chard Amber’s Green Beans Persian Saffron Rice Adaptable Fried Rice Wild Rice Wild Rice Casserole Misir Wat w/ Injera Fennel & Chickpea Stew Easy One-Pot Ratatouille Medicine Bomb Chicken Soup White Bean Turkey Chili Colorado Green Chili Green Chicken Chili Pápa (dried meat) Soup Comforting Irish Beef Stew Slow Cooker Moroccan Chicken Juicy as H@&L Turkey Grandma’s Spaghetti Sauce & Meatballs Tamales Jordan’s Garden Pasta Sauce Peruvian Noodle Casserole

5 6 7 8 9 10 12 13 14 17 18 19 20 21 22 23 24 25 26 28 29 30 31 32 33 34 35 36 40 41 42 43 44 45 46 48 49

Virginia Ginger Cookies The Best Soft Sugar Cookies Homemade Oreos Key Lime Pie Cookies Ricciarelli (Sienese almond cookies) Great-Grandma’s Banana Bread Zucchini Bread Nena’s Apple Crisp Rhubarb “Cake” Rustic Pineapple Pie Cake ‘n Cheesecake BEST Italian Lemon Pound Cake Wojapi or Fruit Pudding The Market’s Spring Fling Cake

50 51 52 53 54 55 56 56 57 58 60 61 62 63

Resources & Recipes I Love Native Food Cookbook Recipes A Gathering Basket Multimedia Cookbook Where to Buy Indigenous Ingredients

65 66 67

🥞 Oat Flour Pancakes Ingredients ● ● ● ● ● ● ● ●

1 cup oat flour 2 tsp sugar (add more if you like them sweet) 1 tsp salt 1 tsp baking soda 1 cup cow’s milk + 1 tsp white vinegar (skip the vinegar if using alternatives – oat and almond make flatter pancakes) 2 eggs 1 tsp vanilla ¼ cup veggie, sunflower, avocado, or canola oil

Preparation 1.

2.

3.

4.

Combine dries in one bowl.

Combine wets in another.

Pour wets into dries and mix just until mostly incorporated (a few clumps of dry ingredients is better than over mixing).

Cook on low-medium heat and flip when nice and bubbly. These even taste good reheated and can be frozen.

Elissa Regan

College Fund Community Cookbook | 5

🥞 Plain Old Pancakes Ingredients ● ● ● ● ● ●

1 cup all-purpose flour 1 cup milk 1 glug vegetable oil 1 egg 1 tablespoon sugar ¼ teaspoon baking powder

Preparation 1.

2.

3.

4.

Mix all ingredients together in a single bowl. The mixture should be a little lumpy.

Heat a lightly oiled griddle or frying pan over medium-high heat.

Pour the batter onto the griddle, using approximately 1/4 cup for each pancake.

Brown on both sides and serve hot.

Mackenzie Parker

College Fund Community Cookbook | 6

🥐 Homemade Pop-Tarts ®

My parents didn’t buy me PopTarts as a kid, and I was always jealous of my friends who showed up to school with those picture-perfect iced pastries. These are (in my opinion) far better than what you can buy in the store -- flaky pastry, filled with a generous helping of whatever flavors you choose, and topped with frosting and sprinkles that are the very image of nostalgia.

Makes 4 servings | Serving size 1 pastry (if you have self control) | Prep time 20 mins. | Cook time 20 mins.

Ingredients ● ● ● ● ● ● ● ● ● ●

1 ¼ cups all-purpose flour 8 tbsp unsalted butter, cubed 1 tbsp granulated sugar 1 tsp salt ¼ cup water 1 egg ½ cup raspberry jam or jelly (can sub any flavor you like; applesauce w/brown sugar also works well) 1 cup powdered sugar 4 tsp milk or almond milk Sprinkles (optional - but way more fun!), for topping

Preparation 1. Preheat oven to 425*F. Line a baking sheet with parchment paper.

2. In a food processor, combine the flour, butter, granulated sugar, and salt. Pulse until combined. Add the water, 1 tablespoon at a time, until the dough starts to pull away from the sides of the food processor and come together. (Take care not to add too much water.)

3. On a lightly floured surface, gather the dough together and roll it out to a thickness of about ⅛ inch.

Cut the dough into eight 5x3 inch rectangles. You will need to gather the scraps and re-roll to make all eight rectangles.

4. In a small bowl, lightly beat the egg with splash of water to make an egg wash. Brush the edges of each rectangle with a thin, neat coat of the egg wash, about ¼ inch around. I like to just dip my finger in the egg wash and coat the edges. I find it easier to be neat and precise that way.

5. To four of the rectangles, add 2 tablespoons of jam, making sure to avoid the egg wash border. Top each rectangle with one of the remaining rectangles. Seal the edges together, first by pressing down with your fingers and then using the back of a fork to crimp the edges, working your way all the way around the pastry.

6. Using a fork, gently poke holes across the top of each pastry. Coat the top of each pastry with a thin layer of the egg wash. Place on the prepared baking sheet, and bake for 20 minutes or until golden brown.

7. Remove from the oven, and let cool for 5 to 10 minutes. Meanwhile, in a medium bowl, stir together the powdered sugar and milk.

8. When cool, top each pastry with icing and sprinkles, if using. Allow the icing to set before eating.

Notes: For tidy icing application, put the icing in a resealable plastic bag and make a tiny cut on one of the bottom corners. Use as you would a pastry bag to pipe the icing onto the pastry.

College Fund Community Cookbook | 7

🥞 Homemade Healthy Granola

Ingredients ● ● ●

4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola) 1 1/2 cup raw nuts and/or seeds (I used 1 cup pecans and 1/2 cup pepitas) 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to 3/4 teaspoon)

● ● ● ● ● ●

1/2 teaspoon ground cinnamon 1/2 cup melted coconut oil or olive oil 1/2 cup maple syrup or honey 1 teaspoon vanilla extract 2/3 cup dried fruit, chopped if large (I used dried cranberries) Totally optional additional mix-ins: 1/2 cup chocolate chips or coconut flakes*

Preparation 1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.

2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.

3. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

5. Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.

6. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

Notes: ● Make it gluten free: Be sure to use certified gluten-free oats. ● Make it nut free: Use seeds, like pepitas or sunflower seeds, instead of nuts. ● *If you want toasted coconut in your granola: Stir the coconut flakes into the granola halfway through baking. They’ll get nice and toasty that way. ● Serving suggestions: This granola is awesome on its own, with milk or yogurt and fresh fruit, and you can even throw a couple handfuls into a salad for granola “croutons.”

Liana Epstein

Original Source: Adapted from Cookie & Kate // Meg Gordan’s granola

College Fund Community Cookbook | 8

Ingredients

🍞 Bread in a Jar

Preparation

Joanna Thompson College Fund Community Cookbook | 9

🍞 Challah Bread

This recipe makes two 3/4-braid challahs or one large 6/7-braid challah

Ingredients ● ● ● ● ● ● ● ●

Approx. 5 cups of Bread Flour 2 eggs + more for egg wash later 1.5 cups of sugar (you can also swap this for honey if you want!)

1 Tbsp. + ¾ tsp. Active Dry Yeast 6 Tbsp. of light oil (ex. canola or vegetable) + more for greasing bowl ½ Tbsp. salt 1 ½ sups Water Sesame seeds (or whatever you want really) to top your challah with

Equipment: ● Stand Mixer (totally optional but I prefer to use with this recipe) ● Spatula or something to scrape down your dough ● Large mixing bowl 2x ● Rolling Pin ● Scale (Optional but useful here) ● Measuring cups ● Pastry mat or parchment paper to roll your dough out ● Sheet pan or large foil bread pan ● Pastry brush

Preparation 1. Proof your yeast in the 1 ½ cups of warm (not hot) water with a bit of sugar (take from the 1 ½ cups you’ve put aside for this recipe) 2. While the yeast is proofing, combine eggs, oil, and the rest of your sugar or honey in your large mixing bowl 3. Once the yeast has foamed nicely add it to your wet ingredients, gently combine 4. Next begin adding flour and add your salt – note I usually use around 5 cups of flour for this recipe but you kind of need to feel it out to figure out how much flour you’ll need. You want your dough a little sticky but it shouldn’t be coming apart sticking to everything. I start by adding 2 cups and slowly add half cup by half cup after that.

5. Your dough will be very shaggy at first, continue to knead it either by hand or using a dough hook attachment on your stand mixer until the dough has come together. You will know that your dough has come together because it will be one mass staying together and not sticking to everything. *Note that challah dough should be a little sticky, this is normal. You should be careful not to add too much flour or it will make your final product dense.

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6. Once it has come together, let your dough rest for 3 minutes then continue to knead for another 4 minutes using your stand mixer or about 8 minutes by hand 7. Lightly grease a large mixing bowl, place dough in bowl and cover to rise in a warm area. You will know your dough is done rising when it has doubled in size. This usually takes about 3ish hours depending on the temperature that day.

8. Once ready, take your dough out the mixing bowl and place on a pastry mat or parchment paper. Sprinkle your work surface with a bit of flour – divide and shape. *This is where I like to use my scale. If you’re making 2 loaves; divide dough into 2 and then further to 3 or 4 pieces for a 3 or 4 strand challah. If you know your stuff and want to make a large loaf, divide into 6-7 pieces for a 6 or 7 strand challah. *Note, if you are not familiar with shaping challah, YouTube it! I suggest Tori Avery, she has great instructional videos for all sizes of challah.

9. Once shaped, transfer to a baking mat, sheet pan, loaf pan, etc., beat 1 egg (I like to add a bit of honey here) and then brush your challah with the egg wash.

10. Let rise for 45 minutes then brush with egg wash again. Add your toppings, sesame seeds, poppy seeds, a bit of salt, or you can make yours sweet by topping with a cinnamon sugar mixture!

11. Bake your challah at 350 for about 25-35 minutes (depending on size). Your challah should be a deep golden brown and if you lift it and tap the bottom it will sound hollow.

12. Enjoy with family and friends!

Kim (Williams) Kaplan

College Fund Community Cookbook | 11

🌶️ Jalapeno Artichoke Dip Ingredients ● ● ● ● ● ● ● ● ● ●

14-ounce canned artichoke hearts 4 ounce or 2-3 tablespoons of pickled jalapenos ¼ cup Mayo ¼ cup Sour Cream ½ cup grated Parmesan 8- ounce Cream Cheese Block 1 tablespoon of Garlic Powder ¼ tablespoon of salt 1 cup Jalapeno juice (from the jar) ½ cup Mozzarella cheese

Preparation 1. Mix all the ingredients in a bowl or pulse in a blender ( if you don’t like chunks of the ingredients) 2. Pour the mix in a casserole dish 3. Sprinkle Mozzarella cheese on top 4. Bake for 20 mins or until cheese is brown and bubble

Brittany Cruz

College Fund Community Cookbook | 12

🌭 Hot Dog This is not a recipe. But it’s good.

My favorite place to go in spring in Ohio is Hotdog Heaven (which Ramon called hotdog hell, because he said they were full of cholesterol).

I buy beef Ballpark franks and make a rough approximation of the infamous Slaw Dog right here at home to kick off spring. ● ● ● ●

1 hotdog.

Tons of coleslaw on top of the dog.

Tons of Stadium Mustard (Cleveland ballpark kind, you can get online).

And: jalapeno relish.

Amaze-dogs.

Dina Horwedel

College Fund Community Cookbook | 13

🥟 Sweet & Spicy Scallion Crepes

I got this recipe from an amazing cookbook called “Dirty Gourmet” – it’s for backpacking and camping but you can make the recipes at home too, of course. I’ve adapted the instructions for home use. I first tried this during the early days of COVID-19 and because of food shortages I couldn’t find hoisin sauce, so I made my own. Also including that because it was easy and cheaper. You can find chickpea flour in many grocery stores, generally in the baking aisle near items like wheat gluten and brewers’ yeast. Chili-garlic sauce will be in the Asian foods section. These crepes are delicious and addicting!

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

Preparation 1. Combine all ingredients for the hoisin sauce. Set aside. It will keep for up to one month in an airtight jar in the fridge.

2. Whisk all ingredients for the batter until there are no large lumps. Set aside.

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3. Set out all filling ingredients (cabbage, scallions, hoisin, and chili-garlic sauce) so they are within reach of your cooking station. (Everything happens pretty fast with this dish so you need to be ready!)

4. Make the crepes. Heat 1 tablespoon of the oil in a skillet over medium-high heat. When the oil is hot, pour ⅓ cup of batter into the skillet, starting in the center and continuing out to make as big a circle as possible.

College Fund Community Cookbook | 15

Janna Stieg

College Fund Community Cookbook | 16

🍠

Roasted Butternut Squash & Quinoa

Chef Nephi Craig (White Mountain Apache/Navajo) held a cooking demonstration in January 2021 in relation to his film Gather. This is the recipe he prepared for the College Fund staff.

Ingredients ● ● ● ● ● ● ● ● ● ● ●

4 oz. White cooked quinoa 2 oz. Red cooked quinoa ¼ cup chopped Flat Leaf Parsley Leaves ¼ cup Bias Cut Scallions ¼ cup small diced Roma Tomatoes 2 Lemons 2 Butternut Squash Smoked Paprika Honey Olive Oil Kosher Salt/Pepper

Preparation 1. Cut Butternut Squash horizontally at the point where the cavity of the squash begins, separating the neck of the squash from the tip of the cavity. Peel and set necks aside. Split and deseed Butternut Squash cavity. Cut into roughly 6 pieces to produce a sort of “bowl” shape. In a large mixing bowl, drizzle with olive oil, smoked paprika, salt and pepper.

2. Place skin side down on a sheet pan and roast in a 400-degree oven for 15-20 minutes to get a good roasted color. When roasted and soft, remove from oven and lightly drizzle with honey and set aside.

3. In a mixing bowl, mix both colors of quinoa, add tomatoes, parsley, scallions, and diced tomatoes.

4. Season with olive oil, lemon juice to taste, should be clean, cool and bright.

5. To serve, heat Butternut Squash briefly, spoon 3-4 ounces cool quinoa salad over warm butternut squash. Garnish with fresh herbs, smoked paprika and pumpkin seeds. Serve immediately.

Chef Nephi Craig

College Fund Community Cookbook | 17

🥒

Squash Casserole

Ingredients ● ● ● ● ● ● ●

4 to 5 yellow crooked-neck squash ½ medium onion 3 cloves garlic 1 can Rotel tomatoes with green chiles (2 if you like it hot!)

8 oz pkg shredded cheddar cheese ½ sleeve crushed saltines 4 tbsp butter

Preparation 1. Cook squash, onion, and garlic in a small amount of water in a covered skillet until tender.

2. Drain well and mix with 2 tbsp butter, the rotel, salt and pepper to taste, and the cheese.

3. Pour into a 9x12 casserole dish. Distribute saltines evenly over the top, drizzling the rest of the butter, melted, on top of the saltines. Bake at 350 for 30 minutes.

4. Delicious served with tortilla chips and salsa or pico de gallo.

Sharon Hurley

College Fund Community Cookbook | 18

🌽 Hot Corn Casserole

Prep: 10 mins

Cook: 35 mins

Servings: 12

Ingredients 1 cup butter 2 (8 ounce) packages cream cheese ½ cup milk 4 (15 ounce) cans whole kernel corn, drained 1 (12 ounce) jar jalapeno peppers, drained and diced ● 2 cups shredded Cheddar cheese ● ● ● ● ●

Preparation 1. Preheat oven to 375 degrees F (190 degrees C).

2. In a medium saucepan over medium heat combine butter, cream cheese and milk; stir until smooth.

3. In a 9x13 inch baking dish combine corn and jalapenos. Pour milk mixture over corn and sprinkle with cheddar cheese.

4. Bake in preheated oven for 35 minutes.

Sharon Hurley

College Fund Community Cookbook | 19

🍳Quiche a la tomate nicoise Serves 6-8

Ingredients ● ● ● ● ● ● ● ● ● ● ●

3 tbs. olive oil 2 green peppers, chopped 2 medium onions, chopped 1 clove garlic, minced 6-8 fresh mushrooms, sliced Handful chopped parsley 2 tsp. chopped basil 10 plum tomatoes, diced (or 14.5 oz can of diced tomatoes, drained) pinch each: dill, marjoram, thyme 6 eggs Grated cheese (good amount)

Preparation 1. In a large skillet, sauté olive oil, green peppers, onions, garlic, and mushrooms until just cooked, about 5 minutes: 2. Add: handful chopped parsley, basil, dash of salt & pepper, tomatoes, dill, marjoram, and thyme 3. Simmer until most liquid has evaporated, cool. Then add eggs and grated cheese.

4. Pour mixture into 2 9” pre-cooked pie crusts. Bake at 350° for 25 minutes

Megan Thoms

College Fund Community Cookbook | 20

🥚 Mrs. Peter’s Quiche Serves 8 | Original Link

Ingredients ● ● ● ● ● ● ● ●

1 unbaked pie crust 3 eggs, slightly beaten 1 cup sour cream 1 tsp Worcestershire sauce, or to taste 12 slices cooked bacon (~1 pound) 1 medium onion fried in bacon fat, or to taste 1 cup cheddar cheese, shredded 1 cup swiss cheese, shredded

Preparation 1. Preheat oven to 300 F 2. Mix all ingredients and pour into an unbaked crust. Bake at 300 for ~60 minutes or until knife comes out clean when inserted to center). Let stand 5 min before cutting.

Anna Luthens

College Fund Community Cookbook | 21

🌮 Hoisin Tofu Tacos

I had to submit one more recipe because these tacos are just so delicious. As with the scallion crepes, Hoisin sauce is a key ingredient. This is vegan unless you use the optional Sriracha mayo. I found this recipe on omnivorescookbook.com and modified it a bit.

Yield: 2-4 servings Prep and Cook Time: 30 minutes

Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ●

1 12-ounce block extra firm tofu 2 tablespoons hoisin sauce (extra for serving?)

2 tablespoons tamari or soy sauce 2 teaspoons vegetable oil 1 teaspoon cumin powder ½ teaspoon garlic powder 8 flour or corn tortillas 2 avocados – cubed 1 cup cherry tomatoes – halved 1 to 2 jalapeno peppers (or Anaheim peppers for less spiciness) – sliced Lime wedges ¼ cup chopped cilantro Optional – Sriracha mayo

Preparation 1. Press the water out of the tofu. Slice the tofu into two even-thickness pieces. Wrap a few layers of cheesecloth (or paper towels) outside the tofu and place it on a plate. Put a small tray (or another plate) on top with a heavy weight (canned goods, a large book, etc.) on top.

2. After about 20 minutes cut the tofu into ½-inch cubes and transfer to a bowl. Add the hoisin sauce, soy sauce, vegetable oil, cumin powder, and the garlic powder. Gently mix with a spatula until the tofu cubes are evenly coated.

3. Put the tofu cubes in a pan with oil and fry until they are a little brown. (Alternative – bake on parchment at 400° for 15 or so minutes, tossing occasionally) 4. While cooking the tofu, preheat the tortillas. Either wrap them in aluminum foil and put in the oven or heat individually in a frying pan on the stove.

5. Assemble the tacos by adding the tofu, avocado, and cherry tomatoes into the tortillas. Add peppers according to taste and garnish with cilantro. Drizzle with lime juice and either more hoisin sauce (Eric’s favorite) or Sriracha mayo (my choice).

6. Serve immediately!

Janna Stieg College Fund Community Cookbook | 22

🥙

Tofu Banh Mi with Pickled Veggies

Ingredients Marinated firm tofu: ● ● ● ●

Pickled Veg:

Olive Oil Tamari Lime Juice Minced Garlic and Ginger

Marinate the tofu for a few hours or overnight.

When ready to cook, sear on hot grill or in a saute pan over med/high heat.

● ● ●

Thinly sliced Daikon radish and carrots Peeler sized strips of cucumber Thinly sliced jalapeno

Pickle veg in a mason jar for at least a few hours (can keep for a couple of weeks and tastes great with fish tacos, pulled pork, veggie sammies, etc.). Place all veg in jar, fill halfway with water, then the other halfway with rice vinegar. Throw in a tablespoon or so of sugar, some black pepper and cumin.

Preparation Assemble the Banh Mi: On a toasted baguette with mayo (optional), pickled veg, tofu, freshly chopped cilantro (optional), and chili-garlic or siracha for heat.

Elissa Regan

College Fund Community Cookbook | 23

🥬 Lentils & Chard

This was my go-to order at Claire’s Corner Copia in college -- if you are passing through New Haven, CT, be sure to stop in. Meat-eaters & vegetarians alike will love the comfort food served there (protip: order the Lithuanian coffee cake for dessert!). Veggie-heavy, one pot dishes are my dream, and this lentil dish makes tons of leftovers! (Adapted from Claire’s Cookbook)

Ingredients 1 pound dried lentils 2 quarts water 1 bay leaf 1 whole clove garlic 2 shallots, coarsely chopped; divided use Sea salt and pepper ¼ cup extra-virgin olive oil 1 red onion, cut in half and cut into thick ribs, separated 5 cloves garlic, sliced 3 stalks celery, leaves included, cut into ¼-inch slices 2 bunches Swiss chard, about 2 pounds, green, red or rainbow, well washed and drained, stalks cut in half lengthwise, then cut into ½-inch pieces, and leaves cut into 1-inch slices (you can sub any greens you have on hand: kale/spinach/etc work well) ● 7-8 large basil leaves ● ● ● ● ● ● ● ● ● ● ●

Preparation 1. Sort lentils for any stones, and then rinse and drain. Put lentils and water into a heavy pot.

Add bay leaf, whole clove of garlic and about a teaspoon of the chopped shallots. Sprinkle with a little sea salt and pepper. Cover and bring to a boil over high heat.

2. Next, reduce the heat to medium and cook at a low-medium boil for 20-25 minutes, stirring occasionally until lentils are tender to your preference. The time will vary depending on how old the lentils are, because the older they are, the drier they become and the longer they need to cook.

3. Meanwhile, heat the oil in a large skillet over medium heat. Add remaining shallots, red onion, and sliced garlic. Sprinkle with a little sea salt and pepper. Stir to coat. Cook, stirring occasionally, for about 7 minutes or until the onions are golden brown.

4. Add celery and the chard. Sprinkle with a little sea salt and pepper. Using wooden spoons, toss celery and chard with the onions to coat with oil. Cover the skillet and cook for about 5 minutes, and occasionally toss until the chard stalks are tender to your preference.

5. Tear the basil leaves and stir into chard, stirring well to combine. Taste for seasonings.

Remove from the heat and cover to keep it warm until the lentils are tender to your preference. When the lentils are done, add the cooked chard and all the juices to the lentils and stir to combine. Taste for seasonings. Makes 6 servings. (!!!!)

Liana Epstein

College Fund Community Cookbook | 24

🌱

Amber’s Green Beans

Ingredients ● ½ lb. Fresh green beans ● Olive Oil ● Minced Garlic ● Salt

Preparation 1.

2.

3.

4.

5.

6.

7.

8.

Heat 4 tablespoons of olive oil in pan on low to medium heat Rinse and de-stem green beans (this step can be done before) Place beans in pan and stir them around until each are coated with olive oil Cover the pan for 5 minutes Return to the pan and put 1-2 tablespoons (or however much to your preference) Sprinkle beans with salt Stir all ingredients for another 5-10 min Serve and enjoy (goes well with salmon )

😊

Amber Grant

College Fund Community Cookbook | 25

🍚 Persian Saffron Rice

Rice is a major part of Persian cuisine and the method for making Persian rice is different from others.

Persian rice always comes with Tah-dig. Tahdig is the Persian word meaning bottom of pot. It is the crunchy layer of rice or thin bread or potatoes on the bottom of the pot, in this recipe I used bread and it tastes amazing.

Servings: 3 to 4 (Depends how much of a rice eater you are) Time: 1 hr. + rice soaking time

Ingredients ● 2 cups basmati rice ● 1 Tbsp salt ● Oil ( I use olive oil but you could use canola oil or vegetable oil ) ● Butter (Optional) ● Saffron

Preparation 1. Place the rice in a large bowl; pour lukewarm water, stir, and pour off the water. Repeat a few times until water runs clear. cover with water 2″ above the rice and set aside for more than an hour. This can be done in advance and soaked for 3+ hours, or overnight.

2. Meanwhile, pour water in a large non-stick pot (until it is 3/4-full), Drain water from the soaked rice and add to the boiling water. Keep your attention on the pot or else the foam from the boiling rice may overflow. When it begins to foam up, scoop the foam and discard.

As the rice starts to boil briskly, lower the heat to stir the rice medium-high and occasionally, gently in a circular motion. At this point, taste the boiling water (carefully) to ensure the salt content is to your taste. Add salt if needed.

3. In a few minutes, after rice begins bubbling like a fountain, it boils slower/thicker. Test/bite a grain to check its hardness. Do this repeatedly, as timing is very important. As soon as there is no more hardness/crunch in the center of the rice (don’t let it get completely soft), drain rice in colander waiting in sink. It is better for rice to be a tad under-cooked than over-cooked. Rice should not sit in the colander more than a minute (it will continue cooking and be sticky soft). At this point, you must act quickly.

4. Pour 2-3 tbsp oil in the non-stick pot. Pour a little of your dissolved saffron and place a layer of thin bread in the pot; (You can use flour tortilla ) Sliced Potatoes are also a great Choice!

Then Gently, one spatula at a time, put the boiled/drained rice in the pot. Poke a few holes into the rice.

5. Pour 2/3 cup water and melted butter ( 3-4 tablespoon) over the rice. You can use oil instead of butter.

6. Put the lid on and cook over medium heat until it begins to steam. Then wrap a kitchen towel around underside of the pot lid, making sure it is secured on top and away from heat.

Reduce heat to low and cook for approximately 35-45 minutes.

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7. Dissolve ground Persian saffron in 2 tablespoons of boiling water and set aside. Some people dissolve it in ice cubes and I do it this way -- it gives you a richer flavor and stronger color!

8. When rice is ready, in a small bowl combine dissolved saffron with 4-5 tablespoons of cooked rice (using for garnish) and set aside.

9. Optional: Melt the butter and pour all over the rice.

10. Remove pot from the heat. Transfer the cooked rice to a serving dish and garnish with rice and saffron mixture.

11. Finally, for Tah-dig; carefully remove the crusty bottom with a spatula in one whole piece.

12. Enjoy!!!

Bread Tahdig

Potato Tahdig

Yasaman Parks

College Fund Community Cookbook | 27

🍙 Adaptable Fried Rice

Fried rice meets all the requirements for a work from home lunch. It’s quick, easy, adaptable, the kids like it, and it contains enough veggies that it feels healthy-ish. I eyeball all my ingredients depending on how much rice we have from the night before. Just put in however much feels right to you!

Ingredients ● ● ● ● ● ● ● ● ●

Rice (leftover, cold rice works best) Eggs (2-4) Oil (I like sesame oil, but any will do) Onion (diced) Garlic (I chop finely because I don’t like cleaning the garlic press) Ginger (if you have it, we often don’t) Vegetables (whatever you have - carrots, peas and green onions are standard at my house) Soy sauce (obvi) Sriracha (if you enjoy life)

Preparation 1. Beat eggs with a splash of water. Heat oil on high, eggs should cook in about 30 seconds. Put aside for later.

2. Heat sesame oil in pan over high heat. Once hot, put diced onion into the pan. Cook until onions are translucent (about a minute or two).

I usually dice carrots and put them in at the same time as the onions. Frozen veggies can go in later.

3. Add in garlic and ginger and cook for another minute or so.

4. Add any frozen vegetables, rice, cooked eggs, and soy sauce to taste. Stir to combine until heated through.

5. I top with fresh green onions from the garden. Me and my older daughter love sriracha as a finishing touch on our beautiful, delicious fried rice.

Daniel Sauvé

College Fund Community Cookbook | 28

🌾 Wild Rice

We suggest purchasing wild rice from Red Lake Nation Foods, the ONLY American Indian tribe in the U.S. that grows & harvests its own wild rice (MN Cultivated) on local lands.

Preparation (from Tocabe recipes) 1. Begin by rinsing 2 cups of rice well under cold water. After rice has been thoroughly rinsed add to a medium size stock pot with 8 cups of cold water.

2. Bring water to a boil then cover and turn down to a simmer.

3. Cook rice for 40 minutes then turn off heat and let rice bloom in hot water. Check every 5 minutes for doneness and desired texture. Note: This will not be similar to white or brown rice where all water is fully absorbed, 4. If water has fully evaporated prior to the 40-minute mark, add an additional cup of hot water to the pot. Once rice has reached desired texture after giving time to bloom, remove from heat and drain off any excess water.

5. We prefer a light fluffy rice but with a bit of bite remaining for texture. Remember shorter time for tougher rice, longer cook time for softer chewy texture.

Use in your favorite recipes, get creative and enjoy cooking delicious food!

Red Lake Nation Foods Wild Rice Recipes Tocabe Wild Rice Recipes - Grain Bowl w/ Tepary Beans (video) Native Harvest Wild Rice Recipes

Tocabe

College Fund Community Cookbook | 29

🍚 Wild Rice Casserole Original Source

Ingredients ● ● ● ● ● ● ● ● ● ●

1 cup wild rice 2 cups diced celery 2 large onions, diced 2-3 lbs. chicken, cooked 1 Tbsp soy sauce 1 can cream of mushroom soup (14.5 oz) 1 can cream of chicken soup (14.5 oz) 1 can chicken broth (14.5 oz - more as needed if casserole seems dry) Mushrooms, minced garlic (Optional - to taste) 1 Tbsp butter

Preparation 5. Preheat oven to 325 6. Butter casserole dish 7. Saute celery, onions, garlic & mushrooms if using in butter over medium high heat. Add soy sauce. Add creamed soups & broth. Gently stir in chicken, left in large pieces. Skin & bones removed if using whole chicken.

8. Bake for 2 hours.

Notes: 1 day before: Wash rice at least three times. Soak in warm water for at least 1 hour and up to overnight.

Anna Luthens

College Fund Community Cookbook | 30

🥘 Misir Wat with Injera Ingredients Misir Wat: ● 3 or so Tbsp Ghee ● 1 diced yellow onion ● 3 or so minced cloves garlic ● ½ inch to inch minced ginger ● 3 Tbsp tomato paste ● 3 Tbls Berbere (less if you don’t like heat) ● 1 cup red lentils ● 2.5 cups water + 1 tsp veggie Better than Bouillon (or 2 cups veggie stock) Injera: ● 1 cup Teff ● 1 cup wheat flour ● 3 cups water

Preparation Misir Wat: 1. Saute onion in ghee until translucent.

2. Add garlic and ginger for 30 seconds to one minute.

3. Add tomato paste and berbere and stir for a few minutes before adding the lentils and water/stock.

4. Bring to a boil then reduce to simmer (covered) 30-45 minutes (stir occasionally and cook until liquid is fully incorporated). Serve with Injera.

Injera: 1. Combine and let sit (covered, but able to breathe) for 3 to 4 days (5 if you like it extra sour).

Pour off the top layer of yeast and liquid, keeping the thick batter at the bottom.

2. Boil 1 cup water in a saucepan and add ½ cup of batter. Stir well until fully incorporated.

3. Pour that back in with the remaining batter and incorporate it, adding warm water to help thin it out – somewhere between ½ cup and a cup. The batter should be runny.

4. Heat griddle over medium heat and coat with ghee. Pour batter and thin out over the entire griddle.

5. Cook uncovered until it seems ¾ cooked then cover so it steam cooks for about a minute.

Elissa Regan College Fund Community Cookbook | 31

🍲 Fennel & Chickpea Stew Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

2 tbsp extra virgin olive oil 2 fennel bulbs, sliced thin 3 cloves garlic, minced 1 onion, sliced thin 1 tsp salt 1/8 tsp pepper 1–15 oz can diced tomatoes (I used about half a jar of pasta sauce and diced two tomatoes) 1 tsp Herbes de Provence (or just regular all purpose seasoning) 1/2 tsp Aleppo pepper or red hot pepper flakes (or to taste) 1/2 cup water 1–15 oz can organic chickpeas, rinsed and drained 10 black cured olives, pitted (optional) 10 Kalamata olives, pitted (I used about 5) 2–3 tbsp capers (optional) Chopped parsley for garnish Crumbled veggie patty

Preparation 1. Heat the olive oil in a large deep skillet. Sauté the fennel, garlic and onion over medium heat for 15- 20 minutes or until the fennel is soft and caramelized. Season with salt and pepper 2. Add the canned tomatoes, Herbes de Provence, Aleppo pepper and water. Bring to a boil, cover and then reduce heat. Simmer for 15 minutes 3. Add the chickpeas, olives and capers (if using) and continue cooking, uncovered, for an additional 5-10 minutes 4. Sprinkle with chopped parsley before serving

Justine Leininger Original Recipe Source

College Fund Community Cookbook | 32

🐀 Easy One-Pot Ratatouille Ingredients ● ● ● ● ● ● ● ● ● ● ● ●

5 tablespoons olive oil, divided, plus more for serving 1 1/2 pounds eggplant (1 large), large dice Kosher salt Freshly ground black pepper 1 1/2 pounds zucchini or summer squash (3 to 4 medium squash), large dice 1 medium yellow onion, diced 2 cloves garlic, minced 2 sprigs fresh thyme 1 bay leaf 1 pound tomatoes (3 to 4 medium), large dice 1 large bell pepper, large dice 1/4 cup loosely packed fresh basil leaves, thinly sliced, plus more for serving

Preparation 1.

2.

3.

4.

5.

Heat 2 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a large bowl.

Add 2 tablespoons of the oil to the pot. Add the zucchini, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to the bowl with the eggplant.

Reduce the heat to medium. Add the remaining 1 tablespoon oil and the onion, season with salt and pepper, and cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes.

Add the garlic, thyme, and bay leaf and cook until fragrant, about 30 seconds. Add the tomatoes and bell peppers. Add the reserved eggplant and zucchini and gently stir to combine.

Bring to a simmer, then turn down the heat to medium-low. Simmer, stirring occasionally, for at least 20 minutes or up to 1 1/2 hours. A shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.

Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil. Taste and season with salt and pepper as needed. Serve, sprinkling each serving with more basil and drizzling with more olive oil.

RECIPE NOTES ● ● ●

Making a larger batch: This recipe can be doubled and adapted to use whatever vegetables you have.

Flavor extras: For something different, try adding a tablespoon of smoked paprika, a pinch of red pepper flakes, 1/4 cup of red wine, or a splash of vinegar to the ratatouille.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days

Liana Epstein

College Fund Community Cookbook | 33

💣 Medicine Bomb Chicken Soup

Medicine Bomb Chicken Soup is a must have during cold and flu season. It's filled with tons of medicinal food ingredients and tastes amazing. Original Link

Ingredients ● ● ● ● ● ● ● ●

1 tablespoon extra virgin olive oil 2 white onion peeled and thinly sliced 1 head garlic peeled and sliced 2" piece ginger peeled and cut into matchsticks 1" piece turmeric peeled and sliced into thin rounds 3 stalks celery sliced thinly on a bias 2 carrots peeled and sliced 1 5" piece lemongrass bruised by smashing with the butt of a kitchen knife

● 2 sprigs fresh rosemary ● 3 sprigs fresh thyme ● 3 tablespoon fresh oregano leaves chopped ( or 1 tbsp of dried oregano) ● 1 gallon water cold ● 1 3-4 pound chicken cut in serving pieces (8) or 1 whole, cut-up chicken (giblets discarded) ● 2 tablespoons kosher salt ● 2 teaspoons black pepper ● 1 star anise pod

Preparation 1. In a very large stock pot or soup pot, heat the oil over medium-high heat. Add the onions, garlic and ginger, and allow to sweat for 3 minutes or until translucent.

2. Add the turmeric, celery, carrots, lemongrass, and the herbs and cook for 2 minutes.

3. Add the chicken to the pot, followed by the water, salt and pepper and finally, the star anise.

Bring the water to a boil and reduce the heat to low.

4. Allow the soup to simmer on low for 1 hour.

5. Remove the soup from the stove and remove the chicken pieces from the soup. Shred the meat from the bones, discarding both the bones and the skin. Also discard the lemongrass, the star anise and the herbs' woody stems. See note. Adjust the seasoning, if needed, to your taste by adding more salt or pepper.

6. Ladle into bowls and serve while hot. The soup can be stored under refrigeration for up to one week or frozen for up to two months.

Sandy Packo College Fund Community Cookbook | 34

🦃 White Bean Turkey Chili Ingredients ● ● ● ● ● ●

1 package of lean ground turkey (about 20 oz. each) 2 cups of your favorite salsa 2 cans (15 oz. each) great northern beans (drained and rinsed) 2 cans (11.5 oz. each) tomato-vegetable juice 1 tbsp chili powder ½ tsp ground cumin

Preparation 7. Brown ground turkey over medium heat until turkey is crumbled and no longer pink.

8. Add salsa, beans, juice, and spices. Bring to a boil, stirring occasionally.

9. Reduce heat to low; cover. Simmer 15 minutes, stirring occasionally.

10. Serve warm with cheese and cornbread or tortilla chips.

Lisa Smith

College Fund Community Cookbook | 35

🍛 Colorado Green Chili

A Cooking Process Story This is how I make green chili. I specify it as Colorado green chili because I don’t want to offend the New Mexicans that claim their version is the real deal (kidding). But it is in fact quite its own thing – from what I tasted the last time I was in New Mexico, theirs was more of a cooked chili puree with no or little tomato – pure and tasty, but not quite the same flavor as its Coloradan counterpart. Which is the “real” green chili/chile? Well, it’s very likely that New Mexico’s is more authentic Mexican, though people from Mexico that I’ve known usually prefer red chile or just salsa anyway. Regardless, both can be delicious! I don’t know how Colorado green chili came to distinguish itself – maybe it’s more intentionally Chicano (Mexican American), mixing Mexican cooking methods with those of other American ethnicities, because of Colorado’s Chicano history? Or maybe it involved some French influences since what largely sets it apart is a roux/gravy base? I don’t know – I just love to eat it.

Colorado green chili is gravy or sauce-like in consistency, and made with hot roasted green chili, tomatoes, all the spices that make it delicious, and meat (often pork, as I use here). It is usually served as part of a greater meal with beans, tortillas, and rice or potatoes (or any other number of sides). It is also often enjoyed smothered over a burrito. But it can be eaten by the bowl or in any other number of ways – one of my favorites of which I will share with you at the end, so stay tuned! I was born and raised in Colorado and anyone I’ve seen make green chili has a similar process to this one, and it’s just that – a process.

Because, what makes everyone’s chili taste so uniquely theirs or why mine might taste one way one time and a bit different the next, is the lack of measurements and “season to taste” elements.

Ingredients ● A medium package of diced pork (diced chicken or ground beef can be used too) ● Flour ● Vegetable Oil

● 14.5 oz can of petite diced tomatoes ● Hot roasted green chili (about 4-6 peppers) ● Salt ● Garlic ● White or yellow onion

● Water ● Optional: Mexican oregano; cumin; garlic powder; onion powder; medium roasted green chili

Preparation 1.

Defrost meat if frozen (If your meat is fresh and not frozen, skip to the next step.): Put package of frozen diced pork in a large pot. This package of pork was the basic medium size you get at King Soopers. If your meat is just coming out of the freezer, speed defrost it by steam-cooking it. Do this by pouring just enough water to cover the bottom of the pot, place the block of frozen diced meat over the water, and cover with a lid. Heat on medium. Allow the covered meat to defrost for a few minutes. When it sounds like it's cooking, remove lid and break up the meat pieces with a wooden spoon. Replace lid and repeat until all meat has defrosted and broken apart.

College Fund Community Cookbook | 36

2.

Cook the meat: Salt the meat with a couple generous dashes. Turn up the heat a bit (just under med-high). Pour just enough vegetable oil into the pot to keep meat from sticking, and occasionally stir.

Note: If using ground beef, you probably won’t need the oil in this step.

3.

As the meat begins to cook or even during the defrosting process, get your onion, garlic, and chili ready: ○ Dice half a small-medium sized onion (about ¼ cup). Mince or press about three garlic cloves. These are going into the pot in the next step.

I actually prefer white onions for Mexican food because of their bold, bright flavor, but as yellow onions were what was available at the store and I’m actually more familiar with them because that’s what my mom uses, I used a yellow one which is still good and sweet.

○ Defrost, peel, and chop 4-6 roasted hot green chili peppers. Set aside; the chili won’t be going in for a while.

Story time. My family buys a couple bushels of roasted green chili to freeze every fall. In the Denver area you can usually find someone selling somewhere on Sheridan or Federal. My family has gotten roasted Hatch green chili from the same guy the past few years; he comes up from Hatch every season to sell.

Note, Hatch green chili only comes from Hatch Valley, New Mexico – hence the name. A lot of people throw the label “Hatch chili/chile” or “Hatch peppers” on any green chili pepper even if it’s from Anaheim, Pueblo, etc., because Hatch chili is known for its taste. But its taste and quality come from the area and climate it’s grown in.

You can usually get the chili in mild, medium, hot, extra-hot, or dynamite. We usually get mostly hot-extra hot and maybe some medium for flavor and dynamite for heat. I think the chili I use here is extra hot, though this past season, it was more of a solid “hot”. So, though they’re categorized and labeled, the degree of heat can still differ. I like to tell the degree of heat of the chili I’m cooking with just by dabbing the roasted chili pepper with my finger and touching it to the tip of my tongue. If I can feel and taste the spice, it’s probably hot; if I can’t, it’s mild-medium; if it surprises me, it’s extra-hot or dynamite. This way, if it is extremely spicy, you don’t have chug water or chew ice or wipe your tears because you stuck a chunk of chili in your mouth that was hotter than expected. Once we get home, we separate the roasted chili into small baggies – about 4-6 peppers per baggy depending on the sizes, let them cool, smooth the baggies tightly to get the air out then seal them, and freeze. We refrigerate some big meaty ones for a dinner of fresh rellenos. If we’re lucky, the frozen chili lasts the year.

As not everyone buys stock of chili, you can usually find packages of already-chopped green chili in the frozen section of the grocery store. We often even get this to add to dishes like green chili to add more flavor, color, and to make chili less gravy-like and more chilified. You can also get green chili in small cans, though you would need a lot, and canned is not ideal. If you grow your own chili, you can roast the peppers in the oven or barbecue first, but that’s quite a time-consuming process.

College Fund Community Cookbook | 37

4.

5.

Toss the onion and garlic into the meat as it cooks. Continue to cook until meat is golden brown and cooked through. Turn on low to keep warm.

Now it’s time to make the roux! A roux is just the base of a gravy – browned oil and flour, but it’s very important as it is what thickens the chili and adds to the flavor.

○ In a separate pan, put about ¾ cup of flour and enough oil to make a thin paste.

Brown over medium heat. As it heats up it will become thinner, then thicken up again as it browns. ○ Stir the roux, spreading it across the bottom of the pan so it browns quicker and more evenly. Some say it smells nutty when it’s done browning. I just brown it until it’s a thin pasty consistency and a tan color. The consistency doesn’t matter too much as it will be added to the meat with lots of liquid anyway. What is most important is that you don’t burn it.

Note: A cheat way of thickening chili with the same ingredients is, once the meat is cooked all the way through but not yet browned, generously sprinkle flour over the meat and oil before browning it all together. This method usually works best with hamburger chili (using ground beef instead of a white meat).

6.

With the meat in the pot, stir roux from the pan into the meat. Add entire can of petite diced tomatoes. Add water until pot is just over halfway full. Bring to a boil.

7.

IF for some reason the chili looks more like a soup after adding the water and boiling for a good 5-10 minutes, you can make a separate small batch of roux/gravy base (about ¼ cup of flour worth) and add to the pot and bring to a boil. If chili is thicker and looks more like chili than soup, skip this step.

8.

Once chili is thick enough and is starting to look like chili, add more water until just over ¾ full, leaving a few inches to easily stir and boil without spilling over.

Stir in chopped roasted green chili. Salt to taste (it almost always needs plenty of salt even if you properly salt the meat).

College Fund Community Cookbook | 38

9.

Bring to a rolling boil and stir occasionally for at least 10 minutes to cook off any flour taste.

Taste the chili, then add more seasonings to taste: If it’s not flavorful enough, you can add more salt, as well as garlic and/or onion powder. If it’s not hot enough, add more hot green chili if you have it or dash in some cayenne pepper. If the heat level is where you want it, but you want more chili flavor (more is always better if you have it), add mild/medium green chili to improve the taste. You can never have enough chili in chili (unless it becomes unbearably spicy)!

I added more salt to taste (the key to good Mexican food is the perfect proportion of both salt and chili). I also added garlic and onion powder for some extra flavor, and some cayenne pepper for heat since I unfortunately didn’t have any more green chili to spare and I just love cayenne on everything (I know dried seasonings are never better than fresh, but I think they’re yummy and homey). You can also add a couple pinches of dried Mexican oregano for added color and flavor if you have it. Some people add cumin; if you do, I’d recommend only a tiny pinch as it is very strong.

Comino/cumin is what gives food that smoky chipotle flavor that you often taste in Tex-Mex food. I don’t personally like that flavor in my chilis or salsas as it can change the whole dish dramatically, but go for it if that’s what you like!

Note: I would have used a whole lot more green chili for flavor and color if I had it, but I was hungry, and the flavor was still delicious, so I called it a day.

10.

Turn down heat to low and let chili simmer until ready to serve! Chili can stay on a simmer for as long as you need it hot. It can’t really overcook, so long as it doesn’t burn or stick, and you can keep adding water if it boils down or gets too thick. ***Bonus!*** I made green chili cheese fries with my chili the first night, refrigerated some for leftovers, and froze the rest in serving size bowls or baggies to last me a good month.

For chili cheese fries: Buy, bake, or fry your choice of French fries, put hot fries on a plate, pour a generous amount of green chili over the fries, and drizzle hot nacho cheese sauce or sprinkle shredded cheese over the top (I promise classic nacho cheese sauce makes the best chili cheese fries, but either way is delicious – your choice). Serve with a cold Pepsi.

Hannah Gonzales College Fund Community Cookbook | 39

🥣 Green Chicken Chili Ingredients ● ● ● ● ● ● ● ● ●

1 quart chicken broth 1 ¼ pounds skinless, boneless chicken breasts 4 large handfuls of tortilla chips, plus more for serving 2 tbsp vegetable oil ½ bunch scallions, thinly sliced (about 1 cup) 2 tsp dried oregano 2 tsp ground cumin One 15-ounce can of small red beans, drained 1 cup jarred green salsa

Preparation 5.

6.

7.

8.

In a deep skillet, bring the chicken broth and chicken breasts to a simmer over medium heat.

Reduce the heat slightly and poach the chicken, turning occasionally, until just cooked through, about 10 minutes. Using a slotted spoon, transfer the chicken to a plate and let cool.

Crumble the 4 handfuls of tortilla chips into a food processor and add 3 cups of the hot broth; let sit to soften. Reserve the remaining 1 cup of broth.

In a large saucepan, heat the oil over medium heat and add the scallions, oregano and cumin; cook until the scallions are softened, about 2 minutes. Pour the remaining cup of broth into the scallion mixture, then stir in the beans and salsa and bring to a simmer.

Puree the chips and broth in the food processor until smooth, then whisk the chip mixture into the bean mixture. Shred the chicken, add to the chili and cook over medium-low heat, stirring, until heated through. Serve with cheese and extra tortilla chips.

Lisa Smith

College Fund Community Cookbook | 40

🥩 Pápa (dried meat) Soup

This recipe requires several preparation steps, but is delicious and worth the preparation. The preparation teaches us to be patient and to think ahead to our winter needs.

I suggest this is a simple soup so minimal ingredients work best. I make broth from left-over veggies and bones, so I sometimes use that or store-bought broth

Ingredients ● ● ● ● ● ● ●

Beef or bison roast Other dried ingredients such as timpsila (turnips) or corn Chopped onion (preferably sweet yellow) Cut-up potatoes Dried/frozen/can corn You could also add dried or fresh turnips or rutabagas Serve with biscuits or fry bread

Preparation 1. First with a beef or bison roast, slice the roast into thin slices preferably with the grain: a. In the winter, cutting small pieces works fine. In the summer when meat can be hung to dry it might be good to learn how to cut larger pieces. Dry the meat either by hanging it or by laying it on a cookie sheet with a wire rack so air can circulate. b. Drying can take a few to several days – the meat should be firm and dry.

2. Second, if adding other dried ingredients such as turnips or corn, please soak overnight or all day for an evening meal. I get timpsila (turnips) from home and they are dried to be used in the winter. I also dry corn each fall when sweet corn is in high season.

3. Third, to prepare soup, you may include any of the following ingredients: chopped onion (preferably sweet yellow), cut-up potatoes, dried/frozen/can corn. You could also add dried or fresh turnips or rutabagas.

4. Soak the meat until tender (3 or 4 hours in hot water works well), overnight is ok also.

5. To make soup, combine all the ingredients, cook until veggies are done, check the dried items for tenderness. Seasoning is also ok.

6. Serve with biscuits or fry bread.

Cheryl Crazy Bull

College Fund Community Cookbook | 41

🍲 Comforting Irish Beef Stew

Here is a recipe we just discovered in this new year. It’s Whole30, GF, DF, EF, NF. Basically, it’s just gooood.

It’s sooo yummy. The best stew I’ve ever made. Original Source: Comforting Irish Beef Stew

Ingredients ● 2 – 2.5 lbs beef or lamb (you could really use any cut you want), cut into large 1-2 inch chunks ● 3 tablespoons ghee ● 1 tablespoon garlic, minced ● salt and pepper ● 1/2 large sweet yellow onion (or 1 small yellow onion) cut into wedges ● 10 baby onions

● 10 baby Yukon gold potatoes ● 1 1/2 russet potatoes, cut into large chunks* ● 2–3 carrots, peeled and cut into medium chunks ● 2 cups chicken or beef broth ● 4–6 fresh sprigs of fresh thyme ● 1 bay leaf ● 1 garlic clove, crushed

Preparation 1.

2.

3.

4.

5.

6.

7.

8.

9.

Preheat oven to 350.

Sprinkle cut up beef (or lamb) with salt and pepper.

Add ghee to dutch oven, melt and coat the pan.

Add garlic and allow to cook until fragrant, approximately 1 minute.

Add beef to pan and cook on medium high heat, searing all sides, and continuing to cook for 5-10 minutes.

Add remaining ingredients and mix.

Cover and place in the oven for 1.5 hours.

Remove and taste; add additional salt or pepper to taste.

Highly recommend serving over these mashed potatoes!

Notes: ● Russet Potatoes: feel free to omit the russet potatoes if you are serving over mashed potatoes! ● Thicker Broth: if you want a thicker broth, lightly coat the beef in arrowroot powder before you cook in ghee. ● Beef Broth: for Whole30 just double check your beef broth ingredients!

I use a boneless chuck roast and preheat my dutch oven for 15 min on medium high to get a good sear on the beef before it goes in the oven. I sear the meat in rounds of about 10 pieces, so the meat can actually sear and not steam from being over-crowded. Also, I preheat my oven for an hour or so. At altitude, it’s helpful to bring all the ingredients to a boil before placing it in the oven. It literally shaves at least 45 minutes off the cooking time (as in you’d have to cook it for nearly 2.5 hours if you didn’t first bring to boil, instead of an hour and a half.) I also add more carrots. If you want a thicker broth, just coat your meat in flour or a flour substitute like arrowroot or tapioca starch before you sear the meat.

😊

Cathy Noland College Fund Community Cookbook | 42

🍲

Slow Cooker Moroccan Chicken Stew

Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ● ●

2 lb chicken breasts, cut in half (optional – if omitted, add an extra can of chickpeas) 2 bell peppers, diced 3 carrots, diced 1 yellow onion, diced 1/2 cup dried apricots, halved 1/2 cup pitted green olives, halved 28 oz can diced tomatoes 1 cup chicken or veggie broth One 15-16oz can chickpeas, drained and rinsed 1 teaspoon salt 1 teaspoon cinnamon 2 tablespoons cumin 2 tablespoons smoked paprika 1 tablespoon coriander

Preparation 1. Place all ingredients in a slow cooker and stir. Cook on high for 3-4 hours or low for 6-7 hours.

2. When done, shred chicken pieces with two forks and stir to mix back into the stew.

3. Serve with rice, quinoa, or couscous, and top with cilantro, chopped olives, and toasted almonds.

Notes:

● If you have the time, I recommend sauteeing the chicken breast with a bit of olive oil, garlic, onions & a pinch of the seasonings (cumin, coriander, cinnamon, paprika) before adding them to the slow cooker. It just gives them a bit of a headstart on the flavor, but is NOT necessary (will turn out delicious either way) ● Olives are optional (I don't like them so I omitted them) ● Additions: raisins (regular or golden) do well, and any type of squash, root vegetables (such as parsnips or sweet potatoes) ● To make vegetarian, omit the chicken, and add more chickpeas or lentils instead for an additional protein boost!

Liana Epstein College Fund Community Cookbook | 43

🍗 Juicy as H@&L Turkey This is the best recipe I have ever had for a juicy and flavorful turkey.

Ingredients ● One turkey, neck and giblets removed ● Salt, pepper and garlic to taste ● 1 stick REAL butter

Preparation 1. Wash turkey inside and out.

2. Rub spices under skin on the outside of the turkey, then sprinkle on the outside of the skin too.

3. Place turkey, breast down, in cooking pan. Place the stick of butter inside the cavity. Cover with foil.

4. Cook turkey at 325 for 15-20 minutes per pound. During the last hour of cooking, remove the foil and carefully turn the turkey over. If you like crispy skin turn the oven up to 375.

Sharon Hurley

College Fund Community Cookbook | 44

🍝

Grandma’s Homemade Spaghetti Sauce & Meatballs

From the kitchen of Grandma Sanfratello. My mom learned this recipe from her mom. Some of my fondest memories include her cooking this sauce on the stove all day. And if my brothers and I would act up, we would catch a whack from the wooden spoon. Tip: Don’t roughhouse in the kitchen.

Ingredients Sauce: ● 1 - 8oz can tomato sauce ● 1 - 6oz can tomato paste ● 5 cups of water ● 1 small onion ● 1-3 cloves of garlic ● 1 tsp oregano ● 1 tsp basil ● 1/8 cup parmesan cheese ● 2 tsp sugar ● Dash salt/pepper

Meatballs: ● 1 lb ground beef (80% lean) ● 1/3 cup seasoned bread crumbs ● 1 egg ● 1/8 cup of parmesan cheese ● Half a small onion ● 1-3 cloves of garlic ● 1/2 tsp oregano ● 1/2 tsp basil ● Dash salt/pepper ● Mix all ingredients. Make into 2' balls.

Drop into sauce (uncooked).

Preparation 1. Stir all ingredients for the sauce. Bring to a boil.

2. Turn heat down to a simmer. Add raw meatballs (plus Italian sausage, optional - 1/2 lb) to sauce.

3. Simmer uncovered for 3-4 hours. Skim fat off top and discard.

Serve with your favorite pasta. My mom always used spaghetti noodles.

Dave Pacella

College Fund Community Cookbook | 45

Ingredients

🍅

Tamales

● Masa harina: I like the Maseca brand which is a common brand found in the Mexican aisle at the grocery store. ● Broth: Beef, chicken or vegetable will work. If using my red chili pork tamale filling, use the leftover broth from the cooked pork. ● Baking powder ● Salt ● Cumin ● Lard: lard is used in truly authentic Mexican tamales (and it has less saturated fat than butter)! You can find it in the Mexican aisle at the grocery store, or online. Shortening would work as a substitute. ● Dried corn husks: 8 ounce package

Preparation 1. Soak the corn husks. Place corn husks in a bowl of very hot water for 30 minutes or until softened.

2. Prepare desired filling. You’ll need about 3 ½-4 cups of filling for one batch of tamale dough.

Some filling options include: ○ Salsa verde chicken: 3 ½ cups cooked, shredded chicken mixed with 16 ounce can salsa verde (I like Herdez brand) ○ Bean and cheese: 15 oz can refried beans and 1 ½ cups shredded mozzarella cheese ○ Red chili pork: 1 recipe red chili pork 3. Make the masa dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a medium bowl; stir into the lard mixture and beat well with an electric mixer. Add the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter and be slightly sticky.

Cover the mixing bowl with a damp paper towel, to keep the dough from drying out.

4. Assemble the tamales: Lay a corn husk, glossy side up, on the counter with the wide end at the top. Scoop about ¼ cup of dough onto the top, center of the corn husk. Lay a piece of plastic wrap over the dough and use your hands to press and spread the masa into a thin layer, about ¼ inch thick. Keep the dough spread along the top half of the corn husk to allow plenty of room to fold the bottom husk up, when it’s time.

5. Place 1-2 tablespoons of desired filling in a line down the center of the dough. (You don’t want too much filling).

College Fund Community Cookbook | 46

6. Fold-in one long side of the husk over the filling. Fold in the other long side, overlapping the first (like folding a brochure). Fold the bottom of the husk up. Optional: Tear a long strip from an edge of one of the soaked corn husks and use it to tie the tamale, to hold it together.

7. Tie the tamales (optional): Tying the tamales can help you differentiate them if making more than one filling. However, you don’t have to tie a corn husk string around them to secure them, as they will hold together without it, stacked upright, side-by-side in the pot.

Cook on the stove-top or Instant Pot: Add water to the bottom of your stove-top steamer or Instant Pot pressure cooker. (About 1 cup for IP and a few cups for a steamer pot—don’t fill above the steamer rack.) Lay a few extra corn husks on the bottom rack to keep the tamales from falling through and any boiling water from directly touching them.

Place tamales standing upright, with the open end up, just tightly enough to keep them standing. If using a steamer, lay a few soaked corn husks or a wet towel over the top of the tamales before closing the lid.

Steamer: Bring water to a boil (in Mexico they would often place a coin at the bottom of the steamer and when the coin started to tap in the pot you know the water was boiling.) Once boiling, reduce to a simmer and steam for 45 minutes to 1 hour. Check them after 45 minutes.

Instant Pot: Cook on Manual/High Pressure for 25 minutes. Allow pressure to naturally release for 10 minutes, and then quick release.

Brittany Cruz

College Fund Community Cookbook | 47

🍅

Jordan’s Garden Pasta Sauce

You don’t have to follow exact measurements for this – you can vary the measurements to suit your individual taste. The quality of ingredients make all the difference in this recipe.

Ingredients ● Roughly three pints of cherry tomatoes per pound of pasta – I like to use ones from my garden or the farmer’s market – they will significantly improve the flavor. However, store-bought tomatoes will work, too. ● Sliced garlic – 4-6 cloves should do it (depending on your taste). ● Fresh basil (chopped) – a good handful – maybe an ounce or two. ● Good olive oil – try to find some really good olive oil. You’ll use a lot of it – a half cup at least. ● High-quality parmesan – probably about a half cup, grated. More if you’re like me. ● Pasta – one pound of spaghetti or your preferred pasta. ● Salt and Pepper – to taste.

Preparation 8. In a large frying pan, add about 5 tablespoons of olive oil and the sliced garlic. Cook on low-medium heat until the garlic is oily and translucent.

9. Add all the tomatoes.

10. Turn the heat up to medium and cook, stirring occasionally to make sure the garlic doesn’t brown, until the tomatoes have all burst and the liquid has reduced to a nice gooey consistency. You can help the tomatoes along by squishing them with a fork. Watch out for flying tomato goo, though! This may take 10-15 minutes depending on the ripeness of your tomatoes.

11. Meanwhile, cook your pasta. Use a large pot with four quarts of water per pound of pasta and at least a couple tablespoons of salt. Pull the pasta and drain about a minute and a half or two before you think it’s actually done.

12. Add a handful of chopped basil to the sauce and stir until wilted. Remove from heat.

13. Add a generous fistful of grated parmesan and stir until homogenous with the sauce.

14. Add salt and pepper to taste. You want the salt to bring out the bright, tangy flavors of the tomatoes. How much you add will depend on how salty the sauce becomes with the addition of the parmesan. Taste as you go to get it just right.

15. Add the pasta to the sauce and continue to cook, stirring frequently, until the pasta is done and it’s coated in the sauce.

16. Serve individually and garnish with fresh basil, more parmesan, a big slug of olive oil, and fresh ground pepper.

Jordan Cooper College Fund Community Cookbook | 48

🍝

Peruvian Noodle Casserole aka Traditional Christmas Breakfast Serves 4-6, protein, starchy vegetable

Ingredients ● ● ● ● ● ● ● ● ●

1 lb sausage meat (Jimmy Dean) 1 cup sliced fresh mushrooms 1 cup chopped onions 1 13 oz can stewed tomatoes 2 tbsp mustard ½ tsp salt 1/8 tsp pepper 1 ½ cup cooked medium noodles 1 cup grated cheese

Preparation 1. Preheat oven to 350°.

2. Start boiling water to cook the noodles.

3. Sauté sausage meat, mushrooms, and onions together until onions are tender and meat is browned. Drain off excess fat.

4. Stir in tomatoes, mustard, salt, and pepper.

5. In a 2 quart casserole dish, arrange as many layers as possible of cooked noodles, grated cheese, and sauce – ending with sauce.

6. Bake in oven for about 25 minutes.

Megan Thoms

College Fund Community Cookbook | 49

🍪 Virginia Ginger Cookies Ingredients ● ● ● ● ●

1 cup sugar 1 egg 4 tablespoons molasses 1/2 cup oleo (margarine) 1 teaspoon vanilla

Preparation 1. Mix and add: 2 teaspoons baking soda + Pinch salt + 1 teaspoon ginger + 1 teaspoon cinnamon 2. Mix and add: 2 cups white flour 3. With spoons or ice cream scoop, place 1 inch rounds flat on Pam sprayed cookie sheets with two inches in between. Sprinkle it with sugar on top.

4. Bake at 350 for 10 minutes. Let sit for ten minutes.

Kimberly Urish

College Fund Community Cookbook | 50

🍪The Best Soft Sugar Cookies My family breaks this one out every holiday season!

Ingredients ● ● ● ● ● ● ●

1 c butter 1 c sugar 2 eggs ½ tsp vanilla + ½ tsp almond extract, OR 1 tsp vanilla 3 ¼ cups all-purpose flour ½ tsp baking soda ½ tsp baking powder

Preparation 1. Mix ingredients in the order listed. Chill dough. Flour the surface, roll out dough, and cut out some fun shapes!

2. Bake at 400 for 7-9 minutes (watch to make sure the bottom of the cookies don’t get brown). Cool before frosting/decorating.

Emma Miller

College Fund Community Cookbook | 51

🍩 Homemade Oreos

We recently tried homemade oreos and they are amazing! Here is the recipe I used:

Ingredients Cookies:

Filling:

● 2 boxes of devil’s food cake mix ● 4 large eggs ● 2/3 cup canola oil

● ● ● ●

1 cup salted butter, softened 1 package of cream cheese, softened 2 tsp vanilla extract 4 cups confectioner’s sugar

Preparation 3. Preheat oven to 325 degrees.

4. Mix cake mix, eggs, and oil until combined.

5. Make cookie dough balls and place them on a cookie sheet. You can slightly flatten (but I don’t).

6. Bake 10-12 minutes. Let cool.

7. For filling, beat butter, cream cheese, and vanilla until creamy. Add powdered sugar and beat until smooth.

8. Spread filling onto flat side of cookies and top with unfrosted cookies. Lightly press together.

Erin Griffin College Fund Community Cookbook | 52

🌴 Key Lime Pie Cookies

Key limes are tarter and more aromatic than regular limes. I usually do not have a problem finding key lime juice in the specialty food section at King Soopers. Sometimes they move it though so you may have to ask. Also, I have had success in the past finding key limes in the produce section of various stores. Good luck hunting! If you can find fresh key limes, I would say they are very worth juicing and zesting for this recipe

Ingredients For Cookies: ● 3 cups all-purpose flour ● 1 teaspoon baking powder ● ½ teaspoon baking soda ● ½ teaspoon salt ● 1 cup unsalted butter, room temp ● 1 ½ cups granulated sugar ● 2 eggs, room temp ● 1 cup full fat sour cream, room temp ● Zest of 3 limes or approx. 5-6 key limes ● 3 teaspoons of key lime juice (if you cannot find, use regular lime juice but about 1teaspoon) ● 1 teaspoon vanilla extract

For Frosting: ● 8 oz block of cream cheese, room temp ● ½ cup unsalted butter, room temp ● 1 ½ - 3 cups of powdered sugar * I like my cream cheese frosting less sweet, so it depends on your taste ● Approx. 3 teaspoons key lime juice *Again to your taste, I like mine a bit tart ● 1 teaspoon vanilla extract ● Pinch of salt Topping: ● About 5 graham crackers

Preparation Cookies: 1. Whisk together dry ingredients and set aside 2. Cream together butter and sugar 3. Add eggs, sour cream, zest, key lime juice, vanilla and beat on medium until combined 4. Slowly add dry ingredients to wet while mixer is on low 5. Cover dough and refrigerate for at least 1 hour 6. Bake cookies at 350 for 12-15 minutes 7. Once completely cool, frost cookies with lime cream cheese frosting and sprinkle with graham cracker crumbs

Frosting: 1. Beat cream cheese and butter until combined 2. While on low, add lime juice, vanilla, salt, and sugar to taste 3. Beat for another 2 minutes on high – if you want your frosting thicker, you can add more sugar 4. Place graham crackers in a plastic bag and crush until fine crumbles

College Fund Community Cookbook | 53

Kim Williams

🥜

Ricciarelli (Sienese almond cookies)

Ingredients ● ● ● ● ● ● ● ●

2 Large Egg Whites At Room Temperature 1/2 Teaspoon Fresh Lemon Juice 2 1/4 Cup Almond Flour 1 3/4 Cup Powdered Sugar Plus Extra For Dusting Pinch of Salt 1/2 Teaspoon Baking Powder 1 Teaspoon Almond Extract 1 Teaspoon Vanilla Extract

Preparation 1.

2.

3.

4.

In a medium bowl, beat the egg whites with the lemon juice until stiff peaks form.

Use a fine sieve to sift the almond flour and powdered sugar into the bowl.

Add the extracts and gently fold the egg whites into the other ingredients until mixed.

Line two baking sheets with parchment paper, and use your hands to roll the dough into 1 1/2 inch balls.

5. Roll each ball into the extra powdered sugar until well coated.

6. Shape the balls into an oval, and arrange on the prepared baking sheets with room for spreading between.

7. Let the cookies sit at room temperature for at least an hour, or until the exterior of the cookies have dried out and feels firm to the touch.

8. While the cookies dry, preheat oven to 300 degrees F., then bake for about 20 minutes.

9. Cool completely, then store in an airtight container.

10. They only last two weeks. Best eaten fresh with a cup of espresso.

Dina Horwedel

College Fund Community Cookbook | 54

🍞 Great-Grandma’s Banana Bread Recipe from my great-grandma that my family has been making for years

Ingredients ● ● ● ● ● ● ●

½ c butter 1 c sugar 2 eggs 1 tsp baking soda 2 c flour (if you’re gluten free, 1:1 King Arthur’s flour substitutes great!)

3 medium bananas Any optional ingredients, like nuts, chocolate chips, etc.!

Preparation 1. Beat with a mixer until smooth, OR put eggs and bananas into the blender, blend until smooth, and then mix in with the rest of ingredients 2. Butter and flour two small loaf pans 3. Bake at 350 for 45 minutes, or until a knife comes out clean

Emma Miller

College Fund Community Cookbook | 55

Ingredients ● ● ● ● ● ● ● ● ● ● ●

🍞 Zucchini Bread

2 eggs 1 ½ cups brown sugar ¾ cup vegetable oil 2 cups flour ½ tsp baking powder 1 tsp baking soda ½ tsp salt 2 tsp cinnamon 2 cups grated zucchini ½ cup nuts 1 tsp vanilla

Preparation 1. Preheat oven at 350° F. 2. Beat eggs, sugar, and oil. Add dry ingredients.

3. Add zucchini, nuts, and vanilla and stir until mixed well. Pour into greased and floured loaf pans.

4. Bake for 45 minutes.

Ingredients

🍏 Nena’s Apple Crisp

● 8 Granny Smith Apples ● Cinnamon, Sugar ● Topping: 1 cup flour, ½ cup butter, 1 cup brown sugar

Preparation 1.

2.

3.

4.

5.

Slice 8 granny smith apples & put in a pie dish Sprinkle with cinnamon & sugar Preheat oven at 350° F. Beat eggs, sugar, and oil. Add dry ingredients.

Add zucchini, nuts, and vanilla and stir until mixed well. Pour into greased and floured loaf pans. Bake for 45 minutes.

Megan Thoms College Fund Community Cookbook | 56

🍰 Rhubarb Cake

I would definitely call this a coffee cake over a “cake.” Easily adaptable from this recipe; just substitute whatever fruit you have on-hand/in-season (peaches, apples, and berries all do well!)

Ingredients For the Rhubarb Cake ● 2 cups all-purpose flour ● 1 teaspoon baking soda ● ½ teaspoon kosher salt ● ½ cup unsalted butter ● 1 ½ cups sugar ● 1 teaspoon vanilla ● 1 large egg ● 1 cup buttermilk (or substitute 1 cup milk/non-dairy milk + 1 tbsp vinegar/lemon juice; let sit 10 mins)

● 2 ½ cups chopped rhubarb about 4-5 stalks, depending on size; don’t skimp ● Cinnamon sugar: 1 tablespoon granulated sugar & ¼ teaspoon cinnamon, combined For the Whipped Cream (optional): ● 1 cup heavy cream ● ¼ granulated sugar ● ¼ teaspoon vanilla

Preparation 1. Preheat oven to 350 degrees. Lightly grease a 9×13 cake pan with butter and set aside.

2. Sift or whisk together flour, baking soda and salt in a bowl and set aside. In the bowl of an electric mixer, mix the butter and sugar together until creamy. Add vanilla and egg, and mix well. While the mixer runs, alternately stir in buttermilk and flour mixture in batches, ending with the flour mixture, until the batter is just combined. Add rhubarb and stir.

3. Spread the batter into the prepared 9×13 inch cake pan. Sprinkle the top with cinnamon sugar. Bake for 35 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

4. While the cake bakes, make the whipped cream. In a cold mixer bowl (I like to put my mixer bowl and whisk in the freezer beforehand), whisk the heavy cream until soft peaks form, and gradually add in the sugar and vanilla. Store in the refrigerator until ready to serve.

5. When the cake is baked, allow it to cool on a wire rack. The cake is delicious warm or at room temperature, at any time of day! Serve with a dollop of whipped cream if you’d like.

Note: I prefer to omit – it really doesn’t need it!

Liana Epstein

College Fund Community Cookbook | 57

🍍 Rustic Pineapple Pie

Full disclosure, this is a Brass Sisters recipe, but it’s hard to find the whole recipe online.

Oven temperature: 400° Bake time: 30-45 minutes

Ingredients Double Crust: ● 2 ½ Cups Flour ● 3 TBS Sugar ● ¼ tsp salt* ● 1 Cup (2 sticks) cold, salted* butter ● ¼ Cup + up to 2 additional TBS ice-cold water ● * Only add salt if using unsalted butter ● Egg wash: ● 1 egg ● Splash of milk

Filling: ● 2 (20 oz) cans crushed pineapple ● 2 ½ TBS cornstarch ● ¼ cup + 2 ½ TBS pineapple juice ● ¾ cups sugar ● 2 tsp lemon zest ● 1 TBS lemon juice ● 1 tsp vanilla ● 1/3 tsp salt (large pinch)

Preparation 1. Preheat the oven to 400° Fahrenheit.

2. Open both cans of pineapple and drain as much juice as you can into a bowl. Set juice aside.

Transfer pineapple into a strainer in a clean sink and allow to continue draining, periodically pressing juice out with a rubber spatula or spoon.

3. As the pineapple continues to drain, make the crust.

Mix the flour and sugar in a bowl. Slice the cold, salted* butter into the flour and sugar mixture, and blend well (until butter begins to soften), using a pastry blender. * If using unsalted butter, add salt to the flour and sugar mixture before blending butter in. I’ve tried this recipe both ways and preferred it with salted butter. I think most baking recipes assume use of unsalted sweet cream butter, but I grew up with only salted butter and we would just eliminate the salt from any recipes that called for both salt and butter.

Sprinkle in about 1/8 cup of the ice-cold water. Blend mixture with a clean hand by raking and squeezing the mixture together. Sprinkle in the remaining 1/8 cup of water and continue to blend well with your hand until mixture just comes together. Do not overwork or knead it; the dough will be crumbly as we are shooting for a flaky crust. If it seems like it will absolutely not stick together enough to roll out, you can add more water, a tablespoon at a time.

Separate dough mixture into two parts on a clean, floured surface. Form both parts into round disks/patties by patting down, flipping over, and shaping the edges, careful not to overwork it. Place disks on a plate, separating with a sprinkling of flour, or in plastic wrap (which can also be used to help shape the disks). If dough is becoming overly soft and sticky, you can put it in the freezer to chill while making the filling. Otherwise, you can just set aside.

College Fund Community Cookbook | 58

4. Make the filling.

Put the drained pineapple in a mixing bowl. In a smaller bowl, whisk 2 ½ TBS of the set aside pineapple juice with 2 ½ TBS of cornstarch until smooth. Fold this mixture into the pineapple. Add ¼ cup more of the set aside pineapple juice to the pineapple mixture.

Discard or drink remaining pineapple juice.

Fold sugar into the pineapple mixture. Zest a medium lemon and add 2 tsp of the zest into the pineapple mixture. Then juice the lemon for 1 TBS of juice and add it to the mixture.

Stick with these amounts, it’s a pineapple pie, not a lemon pie. I’ve tried it with more because I love lemon and it was no good.

Add the vanilla and salt into the pineapple mixture and mix well. Set aside.

5. Sprinkle a clean, cold surface with flour. Place one disk on a floured surface. Sprinkle top with flour. Gently begin to roll out dough into a large circle using a rolling pin also dusted with flour. It is a delicate crust, so if it begins to tear, roll pin in opposite direction until smooth. Once the crust is 1-2 inches bigger than the diameter of the pie plate, roll the crust up onto a rolling pin and transfer dough into the pie plate. If dough has torn at this point, pinch and press dough together until the pie shell is smooth enough to hold a filling.

Pour pineapple filling into pie shell and spread evenly. Roll out second disk of dough the same way as the first for the top crust. Transfer it over the pie shell and fold under the edges, crimping/pinching the edges of the crust. Cut four or five slits into the middle of the top of the pie (or however your creative brain wants to vent the pie).

6. Beat an egg and splash of milk together with a fork or whisk in a mug or bowl until blended.

Brush egg wash onto pie crust using your fingers or a pastry brush. Be sure to egg wash the entire surface. You will not use full mixture, discard remaining. Place the pie on middle rack of the preheated oven and bake for 30 minutes or until golden brown. The edges of the crust may brown quicker and can be covered with foil before rest of crust is finished browning.

Serve pie warm or cooled. I think it tastes best the next day, cooled, à la mode.

Hannah Gonzales College Fund Community Cookbook | 59

🍰 Cake ‘n Cheesecake

When I was about 5 years old, The Booth family, from Germany, moved into the house next door to us.

Mrs. Booth shared this family recipe with my mother who made it during the holidays for many years afterwards. It became our family recipe too.

Ingredients ● ● ● ● ●

8 oz. cream cheese 4 eggs 1 ½ c. sour cream sugar 1 c. flour

salt vanilla milk baking powder ● butter ● ● ● ●

Preparation Filling: Cream together: ● 1 c. (8 oz) cream cheese ● 2/3 c. sugar Add: ● ½ c. sour cream ● 1 tsp. vanilla Blend in & beat well: 2 eggs (one at a time)

Crust: Sift together and set aside: ● 1 c. flour ● 1 tsp. baking powder ● ½ tsp. salt Cream together: ● ½ c. butter ● 2/3 c sugar (gradually) Add: 2 eggs (one at a time) Stir in: ● 1 Tbs. milk ● 1 tsp. vanilla

Topping: Cream together and set aside: ● 1 c. sour cream ● 2 Tbs. sugar ● 1 tsp. vanilla

Add sifted ingredients and blend well.

1. Grease and flour 9 or 10” pie pan (2” deep). Spread crust batter over bottom and up the sides (thinner on the sides). Spoon the filling over crust batter.

2. Bake at 325 for 45 – 50 min. and remove from oven. Spread with topping and return to oven and bake for 5 min.

3. Cool completely then cover with wrap and chill for 4 hours or more.

4. Serve with a favorite topping (fruit, caramel or chocolate syrup).

Joanna Thompson

College Fund Community Cookbook | 60

🍋 BEST Italian Lemon Pound Cake Ingredients ● ● ● ● ● ● ● ● ● ● ● ●

3 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 2 cups sugar 3 eggs 1/2 cup buttermilk 1/2 cup of sour cream 4 tablespoons lemon juice 1 tsp. of fresh ginger, minced Zest of 2 lemons ( about 2 tbsps.)

1 teaspoon of vanilla

Preparation 1. Preheat oven to 325*F 2. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest.

3. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.

4. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean.

Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the lemon cream cheese frosting over the cake.

Notes: ● Substitute Greek yogurt for sour cream, and you can always cut back on the sugar to add more tartness. ● I think it came out a bit dry... you can leave it in about 10 minutes less for moister cake. That happens a lot at this altitude.

Original Source

Dina Horwedel College Fund Community Cookbook | 61

🍓 Wojapi or Fruit Pudding

This is an adaptation of using dried fruit after contact with sugar and cornstarch. I usually make this without a recipe but am going to try to state it in measurements.

Among the Lakota, a favorite fruit to use in wojapi is chokecherries either fresh or dried (which have been soaked). You can also use canned fruit such as plums, blueberries, or boysenberries. It seems like berries work better than other fruits. When I was a young woman, some people made wojapi out of tomatoes. I am going to base this recipe on canned fruit since that is most accessible.

Ingredients ● One can of fruit ● One and half cans of water ● Sugar or artificial sweeteners to taste. I am aware that you can also use artificial sweeteners and you might be able to learn more from an internet search. ● Cornstarch or flour. Flour can be used but it changes the taste and texture of the wojapi so I recommend the cornstarch. ● Service with fry bread

Preparation 1.

2.

3.

4.

5.

Add one can of fruit in pan, mashed with a spoon or potato masher Add one and half cans of water.

Add sugar/sweetener to taste, you will want to sweeten the pudding as it will be tart.

Heat the mixture. Cook over medium heat and watch carefully to prevent burning.

I then take a ½ cup or so of the mixture (or you can use hot water) and I make a cornstarch paste, which I then slowly add to the mixture, stirring the whole time. The wojapi will thicken from the cornstarch. If it is not thick like pudding, add a little bit more cornstarch paste. Do not add the cornstarch without adding the hot water or mixture, it will create cornstarch strings in your wojapi. Flour can be used but it changes the taste and texture of the wojapi so I recommend the cornstarch.

6. Once thickened, it is ready to eat. Of course, we like to eat it with fry bread.

Cheryl Crazy Bull

College Fund Community Cookbook | 62

🎂 The Market’s Spring Fling Cake

Ingredients

For the cake: ● 2 1/2 cups shredded zucchini ● 1 1/4 cups sugar ● 5 eggs ● 1/4 cup vegetable oil ● 1 cup sour cream ● 1/2 tablespoon plus 1/2 teaspoon vanilla extract (for frosting) ● 3 1/2 cups all-purpose flour ● 1/2 teaspoon baking soda ● 1/2 teaspoon baking powder ● Pinch of salt For the frosting: ● 3/4 cup cream cheese ● 1/4 cup butter ● 2 cups powdered sugar ● 1/2 cup heavy cream Fruit for the cake: ● 1 pint strawberries, cleaned, stemmed and sliced ● 4 kiwi fruit, peeled and sliced ● 2 mangoes, peeled and sliced ● 1 pint blueberries ● Apricot glaze, or apricot jelly thinned out with a bit of warm water, optional

Preparation Preheat oven to 350 degrees. Grease and flour a 10-inch cake pan.

To prepare the cake: 1. Shred the zucchini in a food processor (or with a box grater).

2. In a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream and 1/2 tablespoon vanilla.

College Fund Community Cookbook | 63

3. When thoroughly mixed, combine all dry ingredients and add to bowl; mix well. Batter should be fairly wet and easy to pour.

4. Pour in the batter and bake for 50 to 70 minutes, testing with a toothpick in center. Cool finished cake on a rack for 10 minutes, then remove it from the pan and allow it to cool completely. (You can make the cake a day ahead and refrigerate.)

To prepare frosting: 1. Whip room-temperature cream cheese and butter until smooth.

2. Gradually add the powdered sugar, mixing until well combined.

3. In a separate bowl, whip the cream until stiff, and then fold it and the 1/2 teaspoon vanilla into the frosting. Do not overmix.

To assemble cake: 1. Cut the cooled cake in half lengthwise, making two layers. (The Market cuts the cake into three layers, which you may do if desired.)

2. Spread an even layer of frosting over the first layer, and then add a layer of the various fruit pieces (repeat if three layers).

3. Put on the top layer of cake and evenly frost. The sides of the cake are not frosted; use extra to fill in, as needed.

4. Arrange the fruit in circles all over the top of cake, slightly overlapping fruit pieces.

5. To finish: Spread the apricot glaze over fruit on top of the cake with a pastry brush.

Denver Post

College Fund Community Cookbook | 64

📖

I Love Native Food Cookbook Recipes

This cookbook was made possible by the Tribal Public Health Conference (TPHC) which hosted their Indigenous Chef series featuring dynamic, interactive virtual cooking demonstrations

by Mariah Gladstone, Jason Champagne, and Crystal Wahpepah. The TPHC embraces collaborative frameworks to wholly address health disparities, policy, economic burdens, and social inequity. Their cookbook I Love Native Food features nine Native recipes, including breakfast, lunch, dinner and teas, that you can try cooking yourself this fall season!

Link to Cookbook College Fund Community Cookbook | 65

📖

A Gathering Basket Multimedia Indigenous Cookbook A New Cookbook by Indigenous People, for Indigenous People

Rooted in the cultivation of Indigenous food sovereignty and elevating and preserving Indigenous Narratives, I-Collective is developing a Cookbook and Community Journal with supplemental Webinar Series to assist in strengthening the connection of our people to their food. Indigenous food sovereignty is critical because many health issues are tied to colonialism and the exploitation of resources, land, and people.

NYT Article Link to Cookbook (must subscribe to view cookbook contents)

College Fund Community Cookbook | 66

🛒Where to Buy Indigenous Ingredients Indigenous Food Producers

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● ● ● ●

Indigenous Food Producers (The Sioux Chef suppliers/partners) American Indian Food Producers (directory): American Indian Foods (AIF) is a program of the Intertribal Agriculture Council that began in 1998 under contract with the USDA Foreign Agricultural Service. The partnership was developed as a platform for American Indian food businesses to showcase their products and share tribal cultures with the world.

Native Harvest: Native Harvest is owned and operated by the non-profit, White Earth Land Recovery Project. You can buy items like Hand Harvested Wild Rice and Pure Maple Syrup.

Red Lake Fishery: From the Red Lake Band of Ojibwe, Red Lake Nation Fishery is one of the only places in the US to buy domestic walleye. They are proud to ship the highest-quality fish products available anywhere on earth. Enjoy Walleye, Yellow Perch, Crappie, Northern, Smoked White Fish, and more.

Sweetgrass Trading Co: You’ll find a wonderfully unique selection of traditional Native American food products and handcrafted items, perfect for sharing with your family and friends. Browse through their online shop to find just what you need – and learn more about the heritage behind each item and the featured artisans!

Bow & Arrow Foods: The Ute Mountain Ute Tribe’s 7,700 acre farm uses state-of-the-art sustainability practices to proudly produce our award-winning NON-GMO Bow & Arrow corn products. All of our corn starts in our fields. We harvest and mill the corn on the reservation and package it to send to you and your family.

Ramona Farms: Terry and Ramona Button have worked for 40-plus years to bring indigenous, heritage crops and better health to Ramona’s native Gila River Indian Community south of Phoenix, Arizona Tanka Bars: Tanka products are built on our ancestors’ knowledge of the Ideal Portable Energy for endurance, top performance and healthful life. Based on traditional wasna and pemmican, we combine high-protein, prairie-fed buffalo and tart-sweet cranberries.

Wozupi Tribal Gardens (Mdewakanton Dakota, MN): Native Food Network Tocabe’s Indigenous Marketplace (NYT Article feat. Ben Jacobs & Matthew Chandra, co-owners) Where to Find Indigenous Foods and Food Products

Native-Owned Food Companies ● Native-owned Food Companies – Toasted Sister Podcast ● How to Stock Your Pantry With Native American Foods From Across the Continent Gastro Obscura

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