SPHP A Taste of Colleagues’ Cuisine: Health Recipes from Our Homes to Yours

A Taste of

At St. Peter’s Health Partners, colleague health and happiness are critical to our success. At the core of our mission, we serve as a transforming and healing presence within our communities. Of all things, we know nothing better than food which nourishes the mind, body and spirit. It brings us together and celebrates our differences.

The SPHP Wellness Committee recognizes the ways in which each and every one of our colleagues contributes to our overall success. This collection of recipes is a representation of you, your love of all things delicious, your hard work, and what you offer. As the saying goes, you are what you eat.

A special thank you to our colleague cookbook committee, too many to list here, in developing the cookbook.

A note from our Executive Sponsor: I hope you enjoy the cookbook, a project developed by the SPHP Wellness Committee. The work they do is important and so appreciated. In addition, a heartfelt thank you to the colleagues who shared their special recipes. This collection looks to be a diverse and delicious way to celebrate our collective spirit.

Kathy DeRosa, Regional Chief Mission Officer and Vice President of Community Health and Well Being for Trinity of New York, Executive Sponsor, SPHP Wellness Committee

Amanda Mulhern, Co-Chair, SPHP Wellness Committee

Sheilah McCart, Co-Chair, SPHP Wellness Committee

Breakfast Breakfast

*A note from our Registered Dietician: All of the breakfast recipes are either quick to prepare or can be made ahead for a quick, on-the-go option to reduce stress in the morning.

Cheesy Bacon Egg Muffins

5 large eggs

¼ lb. bacon

1 cup grated cheese

Salt and fresh cracked pepper to taste

½ teaspoon Italian seasoning+ crushed red pepper to taste (optional)

1. Preheat oven to 400°F (200°C). Grease a 6-count muffin pan with oil or non-stick cooking spray. Set aside. In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.

2. Stir in cooked bacon, cheddar cheese, Italian seasoning, and red chili pepper flakes (if using). Divide evenly into muffin cups filling each about 2/3 full.

3. Top with more bacon and cheese if you like. Bake the egg muffins in preheated oven for 12-15 minutes, or until set. Allow to cool a bit and serve your cheesy bacon egg muffins immediately, or enjoy cold, or at room temp.

Note: You don’t have to use bacon. I often swap out for veggies, ham, or just leave them as egg and cheese muffins.

Recipe source: eatwell101.com

Submitted by: Amanda Mulhern, Manager, Community Health Programs

Personal note: These take a few minutes to prepare and usually only 12 min to bake. They are super easy, tasty, and great to have on hand for busy mornings. I make them pretty much every week.

3-Ingredient Bell Pepper and Cheese Egg Cup

4 medium bell peppers, any color

1/4 tsp salt, divided

1/4 tsp ground pepper divided

8 large eggs

1/4 C Mexican-blend shredded cheese

1. Preheat oven to 400 degrees. Coat a baking pan with cooking spray.

2. Cut bell peppers in half through the stem end. Remove ribs and seeds. Place the peppers in the pan cut-side up and sprinkle with 1/8 tsp each salt and pepper.

3. Bake the peppers for 15 minutes. Remove the pan from the oven and crack 1 egg into each pepper cup. Season with the remaining 1/4 tsp each salt and pepper, then top each with 1/2 Tbsp shredded cheese.

4. Bake until the egg whites are set, 15 to 20 minutes. Sprinkle with cilantro, if desired.

Special notes about instructions: To make ahead: let cool, then refrigerate in an airtight container for up to 4 days. Reheat in the microwave.

Submitted by: Christina Nellis, Registration Associate St Peters Family Medicine Rt 9 Clifton Park

Personal note: Simple to assemble and easy clean up.

Avocado Breakfast Wraps

1 package of Mission Carb Balance Flour-or-Wheat Tortillas

1/2 avocado

½ tsp lemon juice (1/2 tsp)

2 egg whites

1oz shredded cheese (your choice)

Mike’s Honey Hot (light drizzle/optional)

1 tsp “Everything Bagel Seasoning” (optional)

1. Smash up 1/2 an avocado and mix with lemon Juice.

2. Lightly butter your pan and cook your egg whites to your desired consistency. (You can use the whole egg if you prefer).

3. When your eggs are almost finished cooking, add your cheese, turn off the heat, and cover with a lid for 2 mins (or until cheese is melted).

4. Begin layering your tortilla starting with the smashed avocado followed by your eggs and cheese.

5. For extra flavor: Drizzle over Mike’s Honey Hot and sprinkle on your Everything Bagel Seasoning.

6. Enjoy :)

Note: Choose your own toppings/seasonings (Mix it up throughout the week)

Submitted by: Alicia Jusenius, Administrative Liaison, Sunnyview Hospital and Rehab

* A note from our Registered Dietitian: using egg whites and avocado reduces the saturated fat and increases the heart-healthy monounsaturated fat.

Savory Keto Breakfast Cookies

4 oz pork sausage

1/2 C onion, chopped

1/2 C green pepper, chopped

3/4 C almond flour

1/2 tsp salt

1/2 tsp pepper

1 tsp baking powder

3 eggs

1 C cheddar cheese, shredded

1. Preheat oven to 375 degrees. Cover a baking sheet with parchment paper or silicone mat.

2. Sauté sausage, onions and peppers until the sausage is browned and the vegetables are soft. Take off heat and let cool.

3. In the meantime, add almond flour, salt, pepper and baking powder to a large bowl and mix.

4. In a separate bowl, beat the eggs, then add 1/2 C of the cheese. Add to the flour mixture and mix well.

5. Add cooled sausage mixture and mix to combine. Batter should be the same consistency of a cookie batter, add more flour if it is too runny.

6. Place a big spoonful of mixture onto the parchment paper as you would to make cookies. Dough is sticky so try to use the spoon as well as you can.

7. Press down gently on each cookie to flatten a little. Sprinkle remaining cheese on top and bake for 8-10 minutes.

8. Store in the refrigerator or freezer.

Note: If frozen, thaw at room temperature or pop them in the microwave for 30-60 seconds. They can be eaten hot or at room temperature.

Recipe source: mylifecookbook.com

Submitted by: Shea Kelly, Community Relations Liaison, Community Health Pro grams

Soups & Appetizers Soups & Appetizers

Homemade Hot Wings

1-2 lbs of chicken wingettes

1 whole bottle of Louisiana hot sauce

2 Tablespoons onion powder- to season wingettes

2 Tablespoons garlic powder (granulated)- to season wingettes

1 Tablespoon sazon (orange packet)- to season wingettes

1 Tablespoon fresh minced garlic- to season wingettes

2 Tablespoons butter

2 Tablespoons Italian seasoning

vegetable oil

1. Season the wingettes.

2. Pour vegetable oil in a pan that can be used for frying, best if deep fried.

3. Fry wingettes in oil, DO NOT USE FLOUR TO COAT WINGETTES.

4. Heat whole bottle of Louisiana hot sauce on median heat, add butter and Italian seasoning, mix until butter has completed melting.

5. Remove wingettes from oil, pat dry, place in a bowl that can be used of tossing.

6. Cover the wingettes with hot sauce mixture, toss & ENJOY.

7. Special notes about instructions: Add more butter and Italian seasoning for flavor if you like.

Submitted by: Aneesah Conry, RN, 6BF

Personal note: My mother made these for the family and they have always been a family favorite.

Soups & Appetizers

Clam Chowder

6 slices smoked bacon cut into pieces

3 8-oz jars clam juice

3/4 cup water

3 celery stalks diced

1 small onion diced

4 cloves garlic minced

1/2 C flour

1 1/2 lbs. red potatoes (about 4-5) peeled and diced

2 C heavy cream

1 C whole milk

1 10-ounce pkg frozen clams or 3 cans whole clams

2 bay leaves

1 tsp thyme

Salt and pepper to taste

Fresh chopped parsley

1. In a large heavy bottom pot, cook bacon and remove to a paper towel.

2. Discard all but 2 Tablespoons bacon fat and add celery and onions and cook until softened about 5-6 minutes, add garlic and cook another 30 seconds until fragrant.

3. Add flour to veggies and cook a couple of minutes using a whisk to stir.

4. Pour in clam juice and water, whisk until smooth. Add potatoes, bay leaf, and thyme and bring to a low boil and cook 15 minutes until potatoes are just getting tender.

5. Add milk, cream, and clams simmer another 15 minutes until thickened.

6. Salt and pepper to taste.

7. Garnish with bacon pieces and fresh parsley.

8. Serve with oyster crackers or crusty bread or croutons.

Submitted by: Kati Weeks, Executive Assistant, Continuing Care

* A note from our Registered Dietitian: Clams are packed with protein, vitamin B12, and iron.

Cucumber & Cream Cheese

Finger/Tea Sandwiches

16 slices of white sandwich bread

1 English cucumber, peeled and sliced very thin

1/2 C sour cream (can substitute mayonnaise)

2 8 oz packages cream cheese, softened to room temperature

2 stalks chives, finely chopped

2 Tablespoons dill fresh (finely chopped) or dried

1 tsp. lemon or lime juice (whichever you prefer)

pepper to taste. I use 1/2 tsp. (no salt-there’s plenty in the bread, cream cheese and sour cream)

save a few sprigs of dill for a garnish if using fresh dill

1. Mix together sour cream, cream cheese, lemon OR lime juice, then add the chives, dill, and pepper, stir until all is combined. Set aside.

2. Cut the crusts off the bread (this can be done before or after filling the sandwiches).

3. Spread a thin layer of the mixture on each of the bread slices.

4. Add the cucumber slices to half of the bread slices.

5. Put the sandwiches together and cut into 4 squares each (makes 32) or 3 pieces the long way (makes 24).

6. Serve on a plate or decorative serving tray. Enjoy!

7. Special notes about instructions: Great for something to take to a party or potluck, very light and delicious for a summer outing or a tea.

Recipe source: Old Dutch family recipe

Submitted by: Linda Dingman, Surgical Scheduler - Pre-Admission Testing Dept

Personal note: Easy recipe that I make for family and potlucks and it’s served a lot at our Dutch Settlers Society of Albany Annual Tea.

Pesto Parmesan Chicken Bites

1.5 cups cooked rotisserie chicken (shredded)

2 Tablespoons prepared or homemade pesto

2 Tablespoons mayonnaise

2 Tablespoon Parmesan cheese

1 pkg phyllo Athens shells (found in frozen section)

1. Preheat the oven to 375°

2. Combine the chicken, pesto, mayonnaise and parmesan in a bowl.

3. Place the phyllo cups on a baking sheet and fill each one with the chicken pesto mixture. Bake for about 8 minutes until heated through.

by: Kelli Kudlack, Sr. Secretary, Hospice Inpatient Unit

Submitted

Mambo Italiano’s Mozzarella Stuffed Turkey Meatballs

1 lb. ground turkey (85% lean)

1 large egg

1/3 C parmesan cheese, grated

1/3 C breadcrumbs (gluten free, if needed)

2-3 garlic cloves, minced

1 tsp basil (dried)

1 tsp oregano (dried)

¼ tsp crushed red pepper

½ tsp cracked pepper

½ tsp sea salt

15 1-inch pieces of fresh mozzarella or any cube or stick form cut into 1-inch pieces

1. Preheat oven to 375°F.

2. In a medium bowl, combine all ingredients except the mozzarella and mix well to combine. Roll into two-inch balls. If this is difficult, you can add more breadcrumbs to make it less sticky or chill for about 15-20 minutes before rolling.

3. Press an indentation into each meatball to fit the piece of mozzarella. Place a one- inch piece into the indentation, and form the meatball around the mozzarella to cover completely. Repeat for each meatball.

4. Line the meatballs on a parchment lined baking sheet and bake for about 15 minutes or until the meatballs have reached an internal temperature of 165°F.

5. Allow to rest for several minutes before serving tossed in your favorite marinara or sauce or eaten just as is!

Special notes about instructions: As for serving these mozzarella stuffed turkey meatballs, toss them in some marinara and grab some toothpicks. You should be all set! If serving them party style, you can keep them in a crock pot set to warm with your favorite marinara or sauce.

You can chill the meatball mixture for about 15-20 minutes for easier rolling if desired.

Feel free to mix up the meatball mixture ahead of time and roll them for baking just before you are ready to serve them.

Recipe source: https://lemonsandzest.com/mozzarella-stuffed-turkey-meatballs/

Submitted by: Gianna Pennacchia, Community Relations Liaison, Community Health Programs

Personal note: This is my go-to mozzarella stuffed meatball recipe, which my Italian family more than approves of. You will enjoy!

Pull-apart Garlic Bread

1/2 C melted butter

1 pizza dough

1Tablespoon parsley

1 clove minced garlic

1. Preheat oven to 350 degrees. Grease a 2 Qt baking dish.

2. Cut dough into 32 pieces.

3. Melt butter.

4. Add garlic and parsley.

5. Bake in preheated oven for 30 minutes or until brown.

6. Enjoy as an appetizer or with dinner.

Special notes about instructions: Cover any leftovers - can be reheated.

Recipe source: I found this in a magazine.

Submitted by: Chris Whalen, OR

Personal note: This is what everyone requests from me for family gatherings.

Cowboy Caviar

1 can black beans, rinsed and drained

1 can black eyed peas, rinsed and drained

2 cans shoe peg corn, drained

4 stalks celery, chopped in small pieces

4 jalapenos peppers, chopped in small pieces, remove seeds if you don’t want your dip to be hot

1 medium sized purple onion, chopped in small pieces

1 C olive oil

3/4 C of apple cider vinegar

3/4 C granulated sugar

1. Rinse and drain all beans.

2. Add all ingredients together and marinate overnight to achieve the best flavor. I like to toss or stir the ingredients around each time I go past the refrigerator.

3. In the morning, drain dip in a colander and return to bowl.

4. Serve with nacho scoops or nacho chips.

Special notes about instructions: No storage necessary as this is a party favorite!

Submitted by: Bonnie Davila, RN, 6T, Samaritan Hospital

* A note from our Registered Dietitian: Good source of heart-healthy, plant-based pro tein!

& Appetizers

Baked Southwestern Egg Rolls

2 C frozen corn, thawed

1 can (15 oz) black beans, rinsed and drained

1 package (10 oz) frozen chopped spinach, thawed and squeezed dried

1½ C shredded Mexican cheese blend

1 can (4 oz) chopped green chilies, drained

4 green onions, chopped

¼ C chopped cilantro

1 tsp ground cumin

½ tsp chili powder

1 tsp salt

½ tsp pepper

¼ tsp cayenne red pepper

1 package (21) egg roll wrappers

**1 egg beaten for sealing egg roll (can substitute water)

Guacamole (optional)

1. In a large bowl, combine everything but the egg roll wrappers.

2. Place ~1/4 cup mixture in the center of one egg roll wrapper.

3. Fold bottom corner over filling. Fold sides toward center over filling and continue to roll tightly to seal (see directions on egg roll wrapper). Using your finger, moisten remaining corner with egg. Repeat.

4. Place seam-side down on a baking sheet coated with cooking spray. Brush tops of egg rolls lightly with olive oil.

5. Bake at 425 degrees F for 10-15 minutes until lightly brown. Turn them halfway through baking.

6. Serve warm with guacamole and hot sauce.

Recipe source: http://www.nutritiouseats.com/

Submitted by: Erin Sinisgalli, Director, Community Health Programs

* A note from our Registered Dietitian: Egg rolls are traditionally fried, but by baking this version the amount of fat is greatly reduced. The capsaicin in cayenne pepper is believed to have anti-inflammatory properties.

Spinach Bars

2 Tablespoons butter, melted

3 eggs

1 C milk

1 C Gold Medal™ all-purpose flour

1tsp baking powder

4 C shredded cheddar cheese (16 oz)

2 packages (10 oz each) frozen chopped spinach, thawed, squeezed to drain

1 Tablespoon finely chopped onion

1. Preheat oven to 350°F. Place melted butter in 13 x 9-inch baking dish; set aside.

2. In large bowl, beat eggs, stir in milk. Stir in flour and baking powder until well blended. Stir in cheese, spinach and onion. Spoon egg mixture into baking dish.

3. Bake 35 minutes or until center is set. Cool 30 minutes; cut into 6 rows by 4 rows. Serve immediately.

Special notes about instructions: Add mushrooms if desired (sauteed and/or canned)

Submitted by: Rachel Karker, RN, Maternity

Personal note: Great for holiday appetizer or just because!

Mango Salsa

1 mango, peeled and diced

1/2 C peeled, diced cucumber

1 Tablespoon finely chopped jalapeno

1/3 C diced red onion

1 Tablespoon lime juice

1/3 C roughly chopped cilantro leaves

Salt and pepper to taste

1. Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well.

2. Season with salt and pepper, to taste.

Special notes about instructions: Use as an appetizer with cinnamon tortilla chips or to top chicken right off the grill.

Recipe source: https://www.foodnetwork.com/recipes/ellie-krieger/mango-salsa-recipe-1957306

Submitted by: Aimee Croft, RD, Nutrition Department

Personal note: A light, refreshing, and easy way to add some fruit to your meals, especially in the summer time!

* A note from our Registered Dietitian: This light addition to a meal or snack is packed with naturally occurring sugars, fiber, vitamins, minerals, and antioxidants.

Soups & Appetizers

Basil Garlic Cream Cheese Dip

1 16 oz tub of cream cheese

1 handful of basil (to taste)

1-2 cloves of garlic (to taste)

1/4 C of black olives diced

1/4 C of roasted red peppers diced

1. Using a food processor, add the full tub of cream cheese (save the container), basil, and garlic. Pulse until blended and add more basil/garlic to taste.

2. Chop the black olives and roasted red peppers and set aside.

3. Using the cream cheese container, wash it out and then place saran wrap inside so all sides are covered.

4. Place half of the cream cheese mixture into the container.

5. Add in the olive and red pepper mixture.

6. Add in the rest of the cream cheese mixture to the brim. There may be some leftover.

7. Cover the container with the saran wrap that came up from the sides and set in fridge for a couple hours before serving.

8. When ready to serve, place container top side down and remove the saran wrap so a cream cheese mountain appears.

9. Serve with crackers/veggies.

Submitted by: Erica Wright, Payroll Analyst - Payroll

Clam Chowder Supreme

10 medium beef bones

7 beef-flavored bouillon cubes

7 chicken-flavored bouillon cubes

2 1/2 gallons water

5 dozen chowder clams

5 lbs. frozen or canned minced clams

2 lbs. carrots

10 medium peppers

10 medium potatoes

10 medium onions

2 bunches celery

46 fl. oz clam juice

3 24-fl. oz cans crushed tomatoes

2 16-fl. oz cans French green string beans

5 Tablespoons soy sauce

5 Tablespoons Worchester sauce

1 lb. salt pork

1. Add 3 gal of water to pot. Add beef bones and all bouillon cubes and bring to a boil. Slowly cook for 1 hour, cool, remove beef bones, skim all fat and let set.

2. Steam the 5 dozen chowder clams and add juice from steamers to beef broth. Using scissors, cut the chowder clams into quarters, refrigerate clams and save for later use.

3. Cut 2 lbs. carrots into 3/8 “ cubes

Cut 10 peppers into 3/8 “ strips

Cut 10 onions into 1/4 “ pieces

Cut 10 potatoes into 3/8 “ cubes

Cut 2 bunches celery into 3/8 “ pieces

Cut 1 lb. of salt pork into 3/8 “ cubes

4. Add all to broth. Also add 3 - 24 oz cans of crushed tomatoes and 1 - 46 oz can of clam juice along with 5 Tablespoons of soy sauce and 5 Tablespoons Worchester sauce. Bring to a boil, turn down heat and simmer overnight.

5. NOTE: COOK SLOWLY ON LOW HEAT. DO NOT ALLOW TO BOIL OVERNIGHT!

6. Thaw the 5 lbs. of clams and let set in refrigerator overnight along with the previously prepared 5 dozen clams.

7. After overnight simmering of broth, add all clams and 2 cans of string beans. Allow to simmer for 1 hour and serve. Allow chowder to simmer while serving.

Special notes about instructions: Refrigerate or freeze leftovers

Recipe source: my dad, John Rodd

Submitted by: Deborah Connor, CPhT. Pharmacy Technician, Albany Memorial Pharmacy

Personal note: This is for a large gathering, takes a little time to prepare.... BUT YUMMY!!

Sides & Saldas Sides & Salads

Bread & Butter Pickles

4 quarts sliced cucumbers

4 large onions minced

4 green peppers sliced

2 tsp turmeric

4 tsp salt

4 tsp white mustard seed

1 tsp celery seed

3 C sugar 3 C cider vinegar

1. Put everything in a pot.

2. Bring to boil.

3. Put in hot jars.

Special notes about instructions: when processed in jars, these last 6 months. If just kept in fridge they last 4 weeks.

Recipe source: my mom Pauline Rodd

Submitted by: Deborah Connor, Pharmacy Technician, Albany Memorial Pharmacy

Personal note: Quick, easy yummy treat for summer.

Broccoli Slaw

2 full heads of broccoli

2 red, yellow or orange sweet peppers

1 sweet onion

1/2 C mayo

1/4 C apple cider vinegar

1/4 C **TO TASTE** white sugar

1. Cut up veggies small and uniform.

2. Mix dressing first and taste before adding.

3. Put in a sealable container or Ziploc bag and shake until fully mixed.

Special notes about instructions: increase or decrease ingredients based on your party size

Can add cashews, raisins, crispy noodles, mandarin oranges when serving. If you add chicken or shrimp, it’s a meal.

MAKE THE NIGHT BEFORE, BETTER WHEN IT SITS A WHILE.

Recipe source: MIMI* my mother

Submitted by: Jenifer Wygant, PACU RN II

Personal note: Easy for year-round, but sturdy salad that keeps well in the summer.

* A note from our Registered Dietitian: Broccoli is high in vitamin K, iron, and potassium. Like peppers, it is also high in vitamin C.

Cucumber Avocado Salad

2 medium sized cucumbers

2 avocados

1/2 medium red onion

1 pint cherry/grape tomatoes

2.5 oz feta cheese

OPTIONAL: 1/2 cup chick peas

Dressing: Juice from 2 lemons

1/4 cup olive oil

Balsamic glaze to your liking

Salt and pepper to taste

Note: ingredient amounts can be adjusted to your liking :)

1. Dice cucumber, avocado, onion and tomatoes.

2. Combine in bowl.

3. Add feta cheese.

4. Make dressing - pour over above ingredients.

5. Combine well.

6. Enjoy! Can be eaten alone, with tortilla chips, or add it into a pita pocket for a delicious lunch!

Special notes about instructions: Store in fridge and eat fresh!

Recipe source: Originally found on Tik Tok by creator Bria Lemirande

Submitted by: Leanna Komoroske, Community Relations Liaison, Community Health Programs

Personal note about recipe: It’s a quick and easy summer salad, and so refreshing! Great for picnics and barbeques.

* A note from our Registered Dietitian: The veggies in this dish are great for staying hydrated at a picnic on a hot summer day – cucumbers are made of mostly water!

Mom’s Vegetable Medley

3 Tablespoons butter or margarine

1/2 lb. sliced mushrooms

2 cans condensed cream of mushroom soup

1/2 C light cream

2 tsp dill

2 C cooked green beans, drained. Fresh or frozen

2 C cooked lima beans

1 C whole kernel corn, canned or frozen

1 C grated carrot

1/2 C grated Parmesan cheese

1. Heat oven to 375 degrees.

2. Melt butter in skillet over moderate heat.

3. Add mushrooms and cook until lightly browned (about 8 minutes). Stir FREQUENTLY.

4. In a mixing bowl, blend soup, light cream and dill together.

5. Fold in mushrooms, green beans, lima beans, corn and carrot.

6. Pour into a greased 2 1/2-quart casserole.

7. Sprinkle Parmesan cheese over vegetables.

8. Bake 30 to 35 minutes.

Recipe source: This is one of my mother-in-law’s signature dishes. She found the recipe in a newspaper, but I do not know which one.

Submitted by: Gwen Mergian, Program Assistant, Community Health Programs

Personal note: This recipe always brings to mind large family gatherings. My motherin-law was an excellent cook and baker.

Cold Asian Inspired Asparagus Salad

1 or 2 bunches of asparagus

Soy sauce (as much as you want)

Salted peanuts

Bean sprouts

1. Cut off about 3 inches of the ends of the asparagus.

2. Put about 3-4 cups of hot water and a pinch of salt into a pot and let it boil.

3. Once the water is boiling, place asparagus into the boiling water until fully cooked.

4. Once fully cooked, transfer asparagus to a strainer.

5. Once in strainer, run cold water all over the asparagus until warm or fully cool.

6. Once done, place asparagus into a giant mixing bowl.

7. As soon as it’s in the mixing bowl, place as much peanuts, bean sprouts and soy sauce as you want with the asparagus.

8. Mix it all together.

9. Serve and enjoy! :)

Special notes about instructions: Store up to 1 week in fridge.

Recipe source: Thanks dad!

Submitted by: Emma Bonhiver, Patient Advocate for Elevate Patient Financial Solutions, Formerly MedData, Patient Advocate in Emergency Department at Albany Memorial Hospital

Personal note: Something easy and super yummy!

Overnight Pickles

1 pint-size mason jar

1 medium or large cucumber

1/2 C white vinegar

1/2 C room temperature water

1/2 Tablespoon granulated sugar

1 1/2 tsp sea salt

2 cloves of garlic

1 tsp dried dill

1/4 tsp red pepper flakes

1/8 tsp ground black pepper

1 bay leaf

1. Cut cucumbers as desired (sandwich slices, chips, or spears) and pack into a pintsized mason jar.

2. In a separate bowl, mix 1/2 cup white vinegar, 1/2 cup room temperature water, 1/2 Tablespoon granulated sugar, and 1 1/2 tsp sea salt into a brine. Stir mixture until salt and sugar have mostly dissolved (May add more sugar if increased sweetness is desired).

3. To the jar of cucumbers, add 2 cloves of garlic (crushed or diced), 1/4 tsp red pepper flakes, 1 bay leaf, 1/8 tsp of ground black pepper (may add more to taste), and 1 (heaping) tsp of dried dill.

4. Fill the jar to the rim with brine. Cover and invert a few times to mix up ingredients.

5. Place jar in refrigerator overnight or until they taste sufficiently “pickled.”

Special notes about instructions: Good for up to 3 weeks in the fridge.

Recipe source: Recipe adapted from COOKIE+Kate blog (https://cookieandkate.com/best-pickles-recipe)

Submitted by: Emily Plews, Nurse Practitioner, St Peter’s Breast Surgery

Personal note: During the summer when the cucumber plants are producing multiple cucumbers every day, overnight pickles ensure no cucumber goes to waste. Place them on sandwiches, eat them as a healthy snack, or serve to guests as part of a charcuterie board. This recipe allows for the delicious taste of crisp homemade pickles without the hassle of canning.

Karl’s Calypso Salad

1 lb. blanched sliced sweet potato

1 lb. rinsed frozen corn

2 cans drained and rinsed black beans

1/2 diced red pepper

1/2 diced green pepper

2 sliced scallions or 3 Tablespoons minced red onion

Optional: 2 radishes

DRESSING: Shake in a jar or mix together:

1/4 C lemon juice and the juice of 1 lime

1 1/2 tsp ground cumin

1 1/2 tsp dried oregano

1 tsp smoked paprika

2 Tablespoons olive oil

1/2 tsp salt

1. Chop vegetables into small cubes so that they are all approximately the same size as the beans and corn.

2. Blanch sweet potato.

3. Rinse the frozen corn.

4. Place all the vegetables into a large mixing bowl.

5. Mix dressing ingredients in a jar or bowl.

6. Add the dressing to the vegetables and stir thoroughly.

NOTE: The sweetness comes from the sweet potatoes after letting the flavors meld for a few hours.

Recipe source: My friend Karl

Submitted by: Gwen Mergian, Program Assistant, Community Health Programs

* A note from our Registered Dietitian: sweet potatoes are a great source of vitamin A which is essential for vision and immune function. Black beans contain lots of iron, potassium, and folate among many other essential nutrients.

Personal note: Fast, economical, nutritious and delicious. Served over rice, it is one of my favorite lunches.

Main Dishes Main Dishes

Porco a Alentejana (Pork with Clams, Alentejo-Style)

2 1/2 lb. boneless pork loin, cut into 1” cubes

1 peeled and crushed garlic clove

1 tsp kosher salt

1 Tablespoon paprika

1 Tablespoon olive oil

1 C dry white wine

2 crushed bay leaves

2 Tablespoons tomato paste

18 small littleneck clams

1/4 tsp salt

1/4 tsp ground black pepper

2-4 Tablespoons olive oil

1 large yellow onion, peeled and coarsely chopped

1 large garlic clove, peeled and minced

1. Mix the crushed garlic, kosher salt, paprika and 1 Tablespoon olive oil to make a paste. Rub the pieces of pork well, all over, with the paste and place in large, nonmetallic bowl; add wine and bay leaves. Cover and marinate over night, stirring occasionally.

2. Heat oil over high heat in large pot.

3. Lift pork from marinade and brown in batches (save marinade).

4. Add onion and garlic, lower heat and cook 3-4 minutes until tender.

5. Turn heat to low, cover pot and steam onion and garlic ~20 minutes.

6. Stir in tomato paste and reserved marinade; return pork to pot, and adjust heat to barely bubbles.

7. Cover and cook 1 1/2 hours until pork is fork tender.

8. Bring to gentle boil, add clams on top of pork. Re-cover and cook until clams open.

9. Season with salt and pepper.

Add roasted potatoes if desired.

Special notes about instructions: I roast potatoes and add to pot before adding the clams. Add more wine to ensure pork is covered if necessary. I make extra paste to ensure there is enough too.

Recipe source: Recipe from The Food of Portugal

Submitted by: Lori Santos, Vice President of Acute Care Finance

Personal note: Favorite family Portuguese dish.

Dishes

Hearty Italian Sausage Soup

1 Ib. Italian sausage (hot or sweet, ground or links)

1 Tablespoon olive oil

1 large onion (diced)

1 clove garlic (diced)

1/2 tsp hot pepper flakes (optional)

2 15 oz. cans of cannellini beans

1 28fl.oz can diced tomatoes

4 C chicken broth

1 Ib. bag of frozen broccoli florets

2 Tablespoons Parmesan cheese (optional)

1. In large stock pot on medium heat, add olive oil.

2. Add bite size pieces of Italian sausage stir in diced onions.

3. Stir until meat is browning and onions are tender.

4. Stir in garlic, cook 2-3 minutes (don’t brown).

5. Deglaze pan by adding can of diced tomatoes.

6. Stir while scraping bottom of pan, add hot pepper flakes (optional).

7. Turn on high heat, add chicken broth and cans of beans.

8. Bring to a boil, add frozen broccoli florets.

9. Turn heat down to simmer.

10. When broccoli is fork tender, serve.

11. Garnish with Parmesan cheese.

NOTE: Can be served with pasta of choice for a not so healthy version.

* Tortellini is especially good

* Cook & store pasta in separate pot not in with soup

* Hot Italian sausage can be substituted with sweet Italian sausage

* Hot pepper flakes are optional

Recipe Source: Jeanne Morris

Submitted by: Jeanne Morris, Receptionist/Administration at Eddy Hawthorne Ridge

Personal note: A quick, easy to make, delicious and healthy soup that can be made in under 30 minutes. My family and friends love it.

Main Dishes

Jamie and Amy’s Chicken

2 to 2½ lbs. of chicken breast or thighs, cut like tenders

3 large cloves of garlic, crushed

1½ tsp salt

¼ C brown sugar

3 Tablespoons whole grain mustard

¼ C cider vinegar

4 Tablespoons olive oil

Juice of 2 limes

1. Mix marinade ingredients.

2. Add chicken, stir to coat.

3. Marinate in the refrigerator 8-48 hours, stirring occasionally.

4. Grill or otherwise cook chicken in your preferred manner (stovetop, broiler) until cooked through.

Recipe source: My brother Jamie and his wife Amy

Submitted by: Andy Labarge, Chief of Neuropsychology, Sunnyview Hospital

Personal note: In 1995, our parents started a family tradition of having their 4 boys and their families join them for a week in the Outer Banks of North Carolina. Throughout the week, each family takes turns cooking dinner. This year was our 23rd family summer vacation in OBX, and after all these years, Jamie and Amy’s chicken, first cooked for us in 1995, might be the favorite entree! It uses simple ingredients, has a super-quick prep time and is addictively delicious! We’ve served this dish to all of our friends and it always gets rave reviews.

Main Dishes

Lobster Mac

2 C lobster meat, cooked and chopped

16 ounces dried pasta, such as cavatappi, penne or shells

1/3 C butter

1/3 C flour

1 tsp onion powder

1/2 tsp dry mustard powder (optional)

1/2 tsp salt or to taste

TOPPING:

1/2 C bread crumbs

2 Tablespoons melted butter

2 Tablespoons grated parmesan cheese

1 tsp chopped parsley

1/4 tsp Old Bay seasoning

1/4 tsp black pepper or to taste

2 3/4 C milk

1/2 C light cream (you can use milk if you like)

2 C sharp cheddar shredded

1 1/4 C Gruyere cheese shredded, or swiss cheese, mozzarella, or havarti

1/2 C fresh parmesan cheese shredded

1. Preheat oven to 400 degrees. Grease a 9x13 pan.

2. Combine TOPPING ingredients in a small bowl and set aside.

3. Cook pasta al dente according to package directions. Drain and run under cold water. Set aside.

4. While pasta is cooking, melt butter over medium heat in a saucepan. Stir in flour and seasonings and cook for two minutes.

5. Combine milk and cream. Add to flour mixture a little bit at a time, whisking in after each addition. The mixture will be very thick at first but will smooth out as you continue to add liquid.

6. Once all the liquid is added, bring the mixture to a boil. Reduce heat and simmer 1 to 2 minutes or until thickened while whisking.

7. Remove from heat and stir in the cheeses whisking until the sauce is smooth and melted.

8. Combine the sauce and the pasta. Gently stir in half of the lobster meat and spread into the prepared pan.

9. Add remaining lobster meat on top and sprinkle with the topping mixture.

10. Bake 20 to 25 minutes or until bubbly and topping is browned. DO NOT OVERCOOK.

Special notes about instructions: You can substitute other favorite seafoods, such as lump crab meat, shrimp, scallops, salmon, or a combination!

Recipe source: Starting with a recipe on the Internet, my family altered it a bit. It started as mac and cheese for the grand children (7) and then the older children (their parents) wanted to add the lobster. It is a big hit in my house!

Submitted by: Katherine A. DeRosa, Regional Chief Mission Officer and Vice President of Community Health and Well Being for Trinity of New York

Yummy Turkey Burgers

16 oz. 93% lean ground turkey

1 Tablespoon plain dried bread crumbs

1/2 tsp salt, or as desired

1/4 tsp freshly ground black pepper

1/4 tsp (heaping) garlic powder

1/4 tsp (heaping) onion powder

1 Tablespoon light mayonnaise

1 ½ tsp Worcestershire sauce

1 Tablespoon olive oil or 1 spray olive oil cooking spray

1. Add ground turkey to a medium mixing bowl. Sprinkle in breadcrumbs, salt, pepper, garlic powder, and onion powder. Add mayonnaise and drizzle in Worcestershire sauce.

2. Gently toss and break up meat mixture to evenly blend. Divide into 4 equal portions and shape into patties about 1/2-inch thick.

3. Preheat olive oil in a 12-inch non-stick skillet over medium-high heat for a few minutes.

4. Add turkey patties and sear until golden brown on bottom, about 4 - 5 minutes, flip and continue to cook until cooked through, about 4 - 5 minutes longer. Center should register 165 degrees on an instant read thermometer.

5. Serve warm in hamburger buns or lettuce leaves with toppings of choice.

Recipe source: https://www.cookingclassy.com/turkey-burgers/

Submitted by: Lance Smith, Privacy Officer, Office of Corporate Compliance and Privacy

Personal note: Tried this recipe when starting Weight Watchers as an alternative to regular hamburgers - it’s now our favorite burger!

* A note from our Registered Dietitian: By using 93% lean ground meat, it is easier to control the amount of saturated fat in the meal.

Main Dishes

Soondubu Jjigae (Spicy Korean Soft Tofu Stew)

1 package soft tofu (11oz)

1/2 C mushrooms, sliced

1 egg

1 tsp toasted sesame oil

1/2 tsp sea salt

1/3 tsp sugar

1/2 C protein of choice - shrimp, chicken, beef or pork cut into bite size pieces scallions

Soup Base:

1/2 C water or stock - traditionally anchovy stock but can use vegetable, or chicken stock

1/3 C kimchi, chopped with juice

1/4 C onions

2 Tablespoons Korean red pepper flakes

3 cloves garlic, minced 1 tsp vegetable oil

1. Heat a medium pot or earthenware pot over medium high heat. Add the vegetable oil, kimchi, onions, Korean red pepper flakes, and garlic. Add your choice of protein if using. Stir fry until protein is almost cooked and onions softened, about 3 to 4 minutes.

2. Add the soft tofu and gently break apart. Next pour in the stock and bring to a boil. Taste and season with salt and sugar depending on how salty and fermented your kimchi is.

3. Once boiling, add the mushrooms and crack an egg on top and boil for 3 to 4 minutes. Finish with a drizzle of sesame oil and garnish with green onions. Enjoy with plain rice!

Special notes about instructions: * This recipe makes one large serving. Traditionally, soondubu jjigae is cooked in individual earthenware pots and served while still boiling. You can, of course, double or triple this recipe and make it in a larger pot.

* This is just one version of soondugu jjiage. You can omit the kimchi, add other vegetables like zucchini and otherwise modify to your liking.

Recipe source: From website Drive Me Hungry https://drivemehungry.com/soondubu-jjigae-korean-tofu-soup/

Submitted

by: Jeanie Orr, Program Manager, Capital District Tobacco-Free Communities

Personal note: I lived the first seven years of my life in Seoul, Korea but it wasn’t until I returned for a summer program as a college student that I fell in love with soondubu jjigae. Now it’s my and my daughter’s favorite. It’s spicy, full of umami flavor and hits the spot on a blustery day. No tasteless tofu dish here!

* A note from our Registered Dietitian: Tofu is a complete, plant-based protein which contains very little saturated fat, is low in sodium, and can be a good source of calcium.

Callaloo and Codfish (saltfish)

2 C flaked saltfish

4 C of fresh callaloo chopped and tightly packed or 1 can of callaloo

1 large tomato chopped

1 bell pepper; green, yellow or red

1-2 carrots, shredded

1 small onion chopped

3 small scallions chopped

3 garlic cloves chopped finely

3 sprigs of thyme

½ teaspoon of black pepper

¼ C of warm water

½ or ¼ of a scotch bonnet optional, depending on if you like heat

2 Tablespoons of coconut oil

1. Melt the coconut oil in a large non-stick skillet on medium heat.

2. Proceed to sauté the onion, scallion, carrots, bell pepper and garlic until soft and translucent.

3. Stir in the chopped tomatoes and saltfish and cook for 2-3 minutes.

4. Add the scotch bonnet, and season with black pepper and stir and combine everything together.

5. Add the callaloo then pour in the warm water, fold the callaloo in with the rest of the ingredients.

6. Reduce the heat to low, cover with lid and steam for 10 minutes.

7. Serve. Discard the thyme stems.

8. Enjoy!

Submitted by: Melissa Zapotocki, Regional Director, Community Health and Well Being

Personal note: This is a favorite recipe in our house, with my husband being from the Island of Dominica, West Indies. This traditional Caribbean dish includes tons of fresh veggies and a lot of flavor!

Dishes

Tortellini Sausage and Broccoli

1.5 lbs. Italian hot or sweet sausage

1 Tablespoon olive oil

1 package frozen broccoli cuts or 1 head fresh broccoli, steamed

1 package frozen cheese tortellini

1/2 to 1 C grated Parmesan Reggiano cheese

1. In a large sauté pan, add 1/2 Tablespoon olive oil and sauté sausage.

2. While that is cooking, bring to a boil approximately 6-8 cups salted water.

3. Add tortellini and cook to package directions then drain.

4. Heat either fresh cut steamed broccoli OR cook according to package frozen broccoli. 5. Once sausage is cooked through, add the rest of the olive oil, the cooked tortellini, and the cooked broccoli to the pan with the sausage.

6. Stir, heat through, and add the grated Parmesan/Reggiano cheese and serve. Special notes about instructions: “You can adjust the amount of grated cheese to your liking -- we love the extra cheese! If you like spice, you can add a few shakes of red pepper flakes to the pan as you heat through before adding the cheese. Serve with Italian bread and salad if you like!

Recipe source: Recipe is courtesy of my Aunt Donna Salvadore

Submitted by: Lynn Berdar, Inpatient Manager for the Community Hospice and EVNRA

Personal note: Super easy and filling -- one of our family favorites!

Dishes

Jamaican Jerk Chicken

1/2 nutmeg seed

1 cinnamon stick

1 Tablespoon coriander seeds

1 tsp whole cloves

6 allspice (pimento) seeds

1 tsp black peppercorns

1 bunch scallions, chopped

1 large onion, roughly chop

2 to 3 Scotch bonnet peppers

10 sprigs thyme, leaves picked

10 garlic cloves

1/2 C fresh lime juice or white vinegar

1 C soy sauce

½ C light brown sugar

8-9 pieces of Chicken, cut small

1. Dry toast nutmeg, cinnamon, coriander seeds, cloves, allspice, and black peppercorns. Grind into a powder.

2. Puree all ingredients into jerk marinade.

3. Score chicken, season with salt and work in marinade.

4. Refrigerate overnight.

5. Bake 35 min at 350 degrees. Finish on grill to 165 degrees

Recipe source: Recipe from national nutrition month 2022

Submitted by: Aimee Croft, RD, Nutrition

Personal note: We loved this recipe from National Nutrition Month 2022 and wanted to share again! Serve with Callaloo or sauteed Ital and Rice and Peas for a balanced meal.

Main Dishes

Shrimp & Crab Cake

3 slices bread dry

3/4 C milk

3 cans fresh lump crab meat

12 oz shrimp peeled and cooked

3 large eggs

3 tsp Dijon mustard

1 Tablespoon Worcestershire sauce

3/4 C ground almonds

1.5 Tablespoon mayonnaise

1 tsp. zest from lemon

1.5 tsp old bay seasoning

1.5 bunch parsley

1/2 C all-purpose flour plain

1.5 C breadcrumbs dried 4.5 C sunflower oil

1. Soak both slices of bread in the milk for 5 minutes. Chop the shrimp and put in bowl, add lump crab.

2. Separate the eggs and set the whites aside. Add the yolks, mustard, Worcestershire sauce, almonds, cayenne pepper, and mayonnaise to the crab. Rinse, dry, and chop enough parsley to give 1 Tbsp. and add it to the bowl.

3. Squeeze the bread dry, add it to the crab mixture, and stir until soft but not sloppy. Add some bread crumbs if the mixture is too moist.

4. To make the coating, put the flour onto one plate and the breadcrumbs onto another. Whisk 1 Tablespoon of water into the egg whites. Divide the crab mixture into 12 portions and shape them into cakes. Dip the crab cakes into the flour, shake off the excess, then dip them into the egg whites, and coat with the bread crumbs.

5. Heat 1 cup of oil in a large skillet over a fairly high heat. Fry the cakes for 2–3 minutes on each side until they are golden, then drain them on paper towels and serve two per person.

Special notes about instructions: Almonds can be removed from recipe for allergy concerns, substitute bread crumb.

Recipe source: My own

Submitted by: Michael Fralick, Director of Dining Services, Albany Memorial Hospital

Personal note: Quick and easy recipe -- about 30 minutes from start to finish. Only pan fry 3-4 cakes at a time for even cooking. You will end up doing around 4 batches.

* A note from our Registered Dietitian: For recipes that are portioned into single servings, like these shrimp and crab cakes, try making a double batch to freeze and use on a busy weeknight or when unexpected guests show up for a meal that’s way better than take-out!

Main Dishes

Soup Bouyon Ayisien (Translates to “Haitian Bouyon Soup” - pronounced BOO-YOH)

Épis aka Haitian Green Seasoning. Pronounced AY-PIECE (blend: celery, white onion, green scallion onion, parsley, thyme, garlic, cloves, white vinegar, coarse salt, scotch bonnet pepper *add sparingly, scotch bonnet is VERY spicy*. If you don’t feel like making the seasoning, Lawry’s Seasoned Salt is a great flavor dupe)

Potatoes (peeled & cubed)

Carrots (peeled & cubed)

Green plantain (remove the peel, cut into thick slices)

Green beans

Spinach

Meat of choice (OPTIONAL, but traditionally bouyon is usually made with chicken or beef)

Flour

Tomato paste

Water or stock/broth of choice.

White vinegar

A fresh lime

Special Instructions: No measurements! Use your intuition!

1. In a large stock pot or sauce pan, pour neutral flavored oil (olive oil, canola oil) to the bottom of the pot. As the oil heats up, add one spoon of tomato paste and several spoons of the Haitian Green seasoning (the more Green seasoning, the more flavorful the soup!! Be mindful of spice!!)

2. Add diced carrots, potatoes, and plantain to the pot and stir until all vegetables are evenly coated in seasoning.

3. Once the hard vegetables are all evenly coated, add water/stock/broth to the pot until all vegetables are completely submerged. Turn the heat on medium, cover the pot, and let boil.

3a. OPTIONAL: While the hard vegetables are softening, place your meat of choice in a bowl. Pour a splash of vinegar and the juice of one squeezed lime. Rinse the meat with some cool water and pat dry. Season meat with épis seasoning and cook until almost ready. Put meat to the side to add to the soup later.

4. As the water/stock/broth begins to boil and the hard vegetables soften, add your green beans. Cover the pot and let simmer.

5. Mix flour, salt, and water to make dough for the dumplings. Separate the dough into tiny logs and drop them in the soup.

6. Once the vegetables have softened, add the meat to continue cooking.

7. Once the vegetables have softened, the meat is cooked, and the dumplings are soft, add spinach and let simmer.

8. Serve and enjoy :) bon appetit!

Recipe source: This is a popular Haitian recipe that I learned from my grandma Marie-Claude!

Submitted by: Chloe Blaise, Community Relations Liaison - Breastfeeding Grant

Personal note: In 1804, Haiti became the FIRST sovereign black nation after orches trating the first and only successful slave revolt in history. Unfortunately, this angered many of the colonial powers that were benefitting from Haitian slave labor (especially France, Spain, and the US) and the fledgling nation found itself being the target of many more violent battles, as well as embargoes and other forms of economic sabotage. The new country could not afford to keep defending itself from the larger, more sophisticated armies owned by the colonial powers, so in order to prevent further attacks, Haiti agreed to pay France a lump sum of money as compensation from the damages from the revolt; in 2022, the amount of money was estimated to be worth about $560 million dollars. Haiti’s economy never recovered, and Haiti entered a long cycle of poverty that still persists today. Haiti’s motto is “L’union fait la force”, which translates to “in unity, there is strength”! As a first-generation Haitian-American, my pride and love for my culture cannot be encapsulated in words. I have been honored to share this recipe with you and hope it gives you a little bit of taste into our rich history!

* A note from our Registered Dietitian: Since there are no measurements, tailor this beautiful one-pot meal to suit your individual health needs (ex: reduced sodium, more veggies, reduced saturated fat/cholesterol, low acid).

White Chili

1 package McCormick Fajita seasoning blend

2 large boneless, skinless chicken breasts cut into bite size pieces

1 medium onion diced

2 tsp crushed garlic

1 Tablespoon oil

2 cans cannellini beans (drained and rinsed) for each chicken breast used

1-quart low salt or salt-free chicken stock

1 Tablespoon jalapeno pepper

1) In a large frying pan, saute onion and garlic in olive oil on medium heat.

2) Dredge the cut-up chicken in the fajita seasoning mix and add to the frying pan with the onions and garlic, stirring frequently.

3) When chicken has finished cooking, add the cannellini beans to the frying pan and add enough stock to cover the beans and chicken.

4) Bring the mixture to a boil and continue to mash the beans while the mixture simmers. Mashing the beans with a spoon will create a thickener for the mixture. Continue to cook approx. 30 min until a thickened bean sauce has formed.

5) Add jalapeno peppers and stir. Can be served with lime nachos, rice, and grated cheddar cheese sprinkled on top.

Special notes about instructions: May need to add extra chicken stock when reheating as once it starts to thicken it will continue to thicken.

Submitted by: Audrey Campbell, Clinical Nutrition Manager

Personal note: Easy delicious low-fat meal.

Main Dishes

Tortellini in Cream Sauce

2 tomatoes

5 oz baby spinach

2 cloves garlic

1 lb. tortellini (your favorite)

2 Tablespoons all purpose flour

1/2 tsp salt

1 Tablespoon butter, unsalted

1 1/3 C heavy cream

1/3 C parmesan cheese, grated

1. Boil the tortellini according to package instructions.

2. With skillet on medium heat, melt 1 Tablespoon butter.

3. Once butter is melted add garlic, cook for 30 sec. to 1 min. or until fragrant.

4. Add in flour, whisk until you have formed a paste.

5. Add in heavy cream and whisk until smooth.

6. Add in parmesan cheese and simmer for 5 mins.

7. Fold in the spinach and tomatoes, then transfer the cooked and drained tortellini to the skillet, gently stirring to coat the tortellini with the sauce.

8. Serve immediately.

Submitted by: Kati Weeks, Executive Assistant, Continuing Care

Main Dishes

Giniling

2 lbs. ground meat

1 Tablespoon cooking oil

5 gloves garlic minced

1 medium size onion cut into tiny pieces

2 Tablespoons soy sauce

2 tsp Goya Adobo Seasoning

3 medium size yellow potatoes peeled and cut into tiny pieces

2 carrots peeled and cut into tiny pieces

1 green or red bell pepper cut into tiny pieces

1 14 fl. oz can tomato sauce

1. Heat pot in a medium heat.

2. Once pot is hot, add cooking oil.

3. Sautee garlic then onions until light brown.

4. Add ground meat.

5. Add soy sauce and Adobo seasoning and mix well.

6. Cover and simmer for 10 minutes or until cooked.

7. Add potatoes and carrots, Stirring well to the mixture.

8. Cover and cooked for 5 minutes or until tender.

9. Add bell pepper and tomato sauce.

10. Cover and simmer for another 5 minutes.

11. Removed from heat and serve over cooked white Jasmine rice or any cooked plain rice.

Submitted by: Narcisa Wallace, LPN - Nursing (Eddy’s Senior Care) PACE Program

Personal note: “Giniling” meaning (ground) is a Filipino family tradition recipe. It’s easy to prepare and ingredients can be easily found in the kitchen. I modify it by adding tomato sauce and adobo mix on it. Good for a get together with family and friends or just a family dinner. It is so filling and all my children and their friends always requested me to make it in every gathering we have home. I bring it to Filipino-American parties and picnic at times aside from others dish I made and most everyone likes it. I bring it to work too! Try it now! It’s super easy and delicious.

Main Dishes

Pineapple Salad

1 (12 fluid ounce) can or bottle beer

½ C honey

1/3 C Dijon mustard

2 Tablespoons olive oil

1 Tablespoon fresh rosemary, or more to taste

1 tsp garlic powder

1 tsp salt

1/8 tsp freshly cracked black pepper

2 lbs. chicken breast tenderloins

1 fresh pineapple

1 (10 ounce) bag baby spinach leaves

¼ C pine nuts

1 (10 ounce) can mandarin oranges, drained

6 Tablespoons poppy seed salad dressing (Kraft®)

1. Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined.

2. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally.

3. Preheat outdoor grill for medium-high heat and lightly oil the grate.

4. Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes.

5. Cut chicken and pineapple into bite-sized pieces.

6. Special notes about instructions: Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.

Recipe source: “My Mom.”

Submitted by: Ellen Grace, RN III, BSN, 5 Trinity EPIC Credentialed Trainer in Clinical Documentation (Clin-Doc) Applications, 5 McAuley-St. Peters Hospital

Main Dishes

Trinidadian Pelau

2 lbs. beef, cut into 1 1/2-inch pieces

1 ½ C Green Seasoning, divided

2 Tablespoons hot pepper sauce, divided

¾ C brown sugar, divided

½ C vegetable oil, divided

2 C chopped yellow onion (from 1 large onion), divided

4 tsp garlic smashed and chopped

½ C Ketchup

¼ C Worcestershire sauce

3 to 4 C water, divided, plus more as needed

2 C canned or frozen pigeon peas (drained and rinsed if canned, thawed if frozen)

2 C uncooked long-grain white rice

4 tsp kosher salt, divided

1 ½ tsp black pepper, divided

1 (13.5-oz) can coconut milk, well shaken and stirred

2 fresh bay leaves

1. Toss together beef with 1/2 cup Green Seasoning and 1 Tablespoon of the pepper sauce in a medium bowl until combined; cover and refrigerate for 4 hours.

2. In a 10-quart pot, stir together 6 Tablespoons brown sugar and 1/4 cup oil until combined. Cook over medium-high heat, stirring frequently, until sugar turns dark brown and begins to foam, about 4 to 5 minutes. Reduce heat to medium and immediately add marinated beef and any remaining marinade. Cook, turning pieces occasionally, until browned on all sides, about 4 to 5 minutes. Add 1 cup onion, remaining 1 cup Green Seasoning, and garlic and cook until onion is slightly translucent, about 3 to 5 minutes.

3. Add ketchup, Worcestershire sauce, and remaining 1 Tablespoon of pepper sauce and cook over medium heat, stirring occasionally and adding 3 to 4 cups water as needed, a cup at a time, until beef is mostly tender, about 30 to 40 minutes. (The meat should have a little bit of liquid around it; you will know to add more water if the meat starts frying instead of simmering.) Remove pot from heat and transfer beef to a large bowl using a slotted spoon; pour cooking liquid into a separate large bowl. Clean the pot and return to the stove.

4. Combine remaining 6 Tablespoons brown sugar and remaining 1/4 cup oil in cleaned 10-quart pot and cook over medium-high heat, stirring frequently, until sugar turns dark brown and begins to foam, about 4 to 5 minutes. Add pigeon peas, rice, and remaining 1 cup onion and cook, stirring constantly, until onions are translucent and mixture is coated with caramelized sugar, about 5 minutes; season with 1 1/2 teaspoon salt and 3/4 teaspoon pepper.

5. Stir together reserved cooking liquid from the meat with coconut milk, adding water to mixture as needed to equal 8 cups total. Add meat and cooking liquid

mixture to rice mixture and bring to a simmer over medium heat. Reduce heat to low and stir in bay leaves; season with remaining 2 1/2 teaspoons salt and remaining 3/4 teaspoon pepper.

6. Cover and cook until liquid is completely absorbed and rice and beef are tender, about 35 to 40 minutes; serve immediately. (The “bun bun” at the bottom of the pot is a special treat).

Instructions about Green Seasoning:

1 Tablespoon grated lime zest plus 6 Tablespoons fresh lime juice (from 3 large limes)

¼ C vinegar or unseasoned rice vinegar

¾ C chopped white onion (from 1 medium onion)

12 scallions, roots trimmed, coarsely chopped

8 garlic cloves, peeled

5 Trinidad seasoning pimento peppers, Cubanelle peppers, or Anaheimchiles, stems removed, chopped (about 4 cups)

1 Scotch bonnet or habanero chile, stem removed, chopped

1 bunch chives, coarsely chopped (1/2 cup)

1 bunch cilantro, coarsely chopped (2 cups)

2 C loosely packed fresh broadleaf thyme leaves (about 2 ounces) (optional)

½ C loosely packed fresh thyme leaves

Green Seasoning can also be bought at Price Chopper International Aisle

Recipe source: Trinidad and Tobago Naparima Girls Cookbook

Submitted by: Adina K Campo-Pitt, ED Registration Association

Personal note: Tradition

Chicken Parmesan Meatballs

1 lb. ground chicken

1 lb. roasted garlic chicken sausage, removed from casings

1 C Italian bread crumbs

2 C grated Parmesan cheese

1 tsp garlic powder

1/2 tsp onion powder

2 Tablespoon chopped parsley

1 large egg, lightly beaten

1 C fresh grated mozzarella

2 jars of Classico Italian Sausage Sauce

Cooking Spray

1. Peel casings off all sausage and break into small pieces and place into large bowl.

2. Add ground chicken to sausage pieces and mix well by hand.

3. Add bread crumbs, garlic powder, onion powder, parsley and large egg. Work into meat by hand until well mixed.

4. Add Parmesan cheese into meat and mix well.

5. Roll meat into small or large size balls depending on the size you prefer.

6. Spray a pan with cooking spray and heat to medium.

7. Place each meatball into the pan and slightly brown on multiple sides. Watch carefully as not to burn.

8. Place 1 jar of sauce into crockpot and turn to high.

9. Place browned meatballs into crockpot and cover with the second jar of sauce.

10. Cover and cook in crockpot for at least 4-5 hours. Internal temp should read 165 degrees.

11. Sprinkle shredded mozzarella cheese over meatballs while hot when serving.

***You can eat these alone or fix your favorite pasta to serve with it***

Special notes about instructions: You can bake in oven if you prefer by placing meatballs on nonstick pan, place 1 Tablespoon of sauce on each meatball to avoid them drying out. Bake for approximately 45 min. Meatballs are done when internal temp reads 165 degrees.

Use a crockpot liner to limit the amount of cleanup.

Recipe source: This is a mixture of a recipe my friend Amy Spencer gave me as well as adding in some of my own.

Submitted by: David Morse, Health Informatics Specialist Clinical Informatics

Personal note: This was something my previous coworker made for office parties so now I make these at home on cold days. My wife really loves these.

Main Dishes

RBEC = Rice, Beans and Eggs and Cheese

1 C white rice

2 cans Pinto beans

2 packets of Sazon Goya con azafran

1 Tbsp corn starch

4 eggs

1 C sharp shredded cheddar cheese

1. Cook rice.

2. Mix Sazon and cornstarch in 3/4 cup cold water then add to drained beans in a sauce pan to heat. Heat to low simmer until sauce thickens.

3. Fry eggs to liking.

4. In a bowl, layer egg, cheese (to liking), rice and top with beans. Garnish with hot sauce.

Special notes about instructions: Feeds family of 4.

Recipe source: Family favorite

Submitted by: Anita M. LaBrecque, Occupational Therapist, Occupational Therapy Department

Personal note: Grew up in a single parent home where eggs, chopped onion and seasoned beans were the basic meal. Family life led to modification of rice and cheese that we all have grown to love as a quick, comforting, savory, meal any time.

Main Dishes

Broiled Lemon-Mustard Chicken

2 to 2.5 pounds skinless chicken breasts

4 Tablespoons extra virgin olive oil

2 Tablespoons Dijon-style mustard

2 Tablespoons lemon juice (about 2 large lemons)

3 tsp lemon-pepper seasoning

1. In a bowl, stir together all seasoning ingredients.

2. Set aside 1/2 C of mixture to use as a glaze.

3. Add chicken to the mixture and coat each piece thoroughly.

4. Place chicken pieces on an unheated rack of a broiler pan.

5. Broil 4-5 inches from the heat for about 20 minutes.

6. Brush top of chicken with glaze. Turn chicken and brush with remaining glaze.

7. Broil for 5-15 minutes more until chicken is tender and no longer pink.

Serve with smashed red potatoes.

Makes 6 servings

Recipe source: This recipe came from my first Better Homes and Gardens cookbook when I was just learning how to cook.

Submitted by: Teresa Naioti, Sr. Human Resources Specialist, Human Resources Department

Personal note: Once I was married, I needed to learn how to cook ASAP. This recipe was my frequent go-to because it was easy and super tasty!

Main Dishes

Ranch Broccoli Pasta

1 box of pasta (any shape)

2 C fresh or frozen broccoli florets

2 Tablespoons butter

1 Ranch Packet

1/8 tsp salt

1/8 tsp pepper

Additions: grilled chicken; cherry tomatoes cut in half

1. Cook pasta according to box directions.

2. Cook broccoli in pasta water.

3. Reserve 1/4 cup pasta water and then drain pasta and broccoli.

4. With burner off, return pasta and broccoli to pot. Mix in butter, ranch packet and any desired additions. If pasta becomes dry add reserved water.

5. Add salt and pepper to taste.

Recipe source: This easy dinner is prepared regularly by my 11-year-old son. He enjoys cooking and found this recipe on budgetbytes.com

Submitted by: Tahlia Hadley, Mission Integration Consultant, Mission Services

Main Dishes

Rigatoni with Vodka Sauce & Sausage

1 C rigatoni

1/2 lb. Italian sausage (hot is preferred)

2 Tablespoons olive oil

1 large chopped onion

1 1/2 tsp. salt

2 tsp. red pepper flakes (to taste)

4 cloves garlic, chopped

1 C plum tomatoes

1/3 C vodka

1/3 C heavy cream

2 C. Parmigiano-Reggiano, grated basil (for garnish)

1. Bring a medium saucepan of salted water to a boil, add pasta and cook until al dente. Drain in colander.

2. In a large skillet, heat the olive oil over medium heat, add sausage and cook, stirring until brown and all pink has disappeared, and remove from pan.

3. Add garlic and onion and cook until golden brown, add plum tomatoes, salt, and red pepper flakes and continue cooking until tomatoes break down, then add sausage back to pan.

4. Add vodka and cook until sauce is reduced by half. Stir in heavy cream and continue stirring until sauce thickens. Add grated cheese.

5. Remove from heat.

6. Toss with pasta garnish with basil, and serve.

Submitted by: Sheilah McCart, Community Engagement Manager, Community Health & Well-Being

Dishes

Pretzel Coated Chicken

1 large pack of chicken thighs, approximately 8-10 thighs (you can use breasts as well but I feel thighs have more flavor)

2 C olive oil mayo or your favorite mayo

1 large bag of your favorite pretzels (or Doritos, Ritz Crackers, Corn Flakes)

Olive oil cooking spray

Optional: 3 eggs for eggwash

1. Preheat oven or airfyer to 350 degrees.

2. Using a blender or food processor, grind up 1 large bag of your favorite pretzels. You can also grind by hand by placing in a ziplock bag and breaking up the pieces as small as possible.

3. Place approximately 2 cups mayonnaise in separate bowl (or eggwash).

4. Dip each chicken thigh in mayo to fully coat (if you prefer eggwash this will work as well).

5. Dip each chicken thigh in the bowl of pretzel crumbs/dust and coat well.

6. Spray your pan, either glass or metal, with olive oil cooking spray.

7. Place all chicken thighs in pan and place in oven or airfryer.

8. Bake for approximately 45 minutes or until the internal temperature reaches 165 degrees

Special notes about instructions: You can use your oven or your airfryer to cook. Both should come out crispy. You can also substitute the pretzels for Doritos, Corn Flakes, Ritz Crackers, etc. This is great as leftovers when served in a salad, too.

Recipe source: I just made it up for dinner one night.

Submitted by: David Morse, Health Informatics Specialist Clinical Informatics

Personal note: My wife and kids love it when I fix this as it is easy and you can change up the coating so it seems like you are making new meals but you are making the same thing and just changing the flavor of the coating.

* A note from our Registered Dietitian: By using the air fryer, cooking fat is eliminated, reducing overall fat content of the recipe – win! Using the leftovers on a salad makes for a well-balanced meal, great for lunch on the go!

Main Dishes

Zucchini Lasagna

2 large zucchinis

1 lb. ground turkey

1 jar tomato sauce

1 small finely chopped onion

1.5 C shredded mozzarella cheese

1/2 C finely grated parmesan cheese

1 tsp of dried oregano

1/4 tsp ground cayenne

1 Tablespoon olive oil

1. Slice zucchini in thin slices the long way.

2. Heat olive oil on medium heat. Sauté onions for 1-2 minutes until soft and translucent. Add ground turkey and cook until no longer pink, about 7 to 8 minutes. If excess liquid forms, drain off and allow the meat to brown. When meat is done, add tomato sauce, oregano and ground cayenne. Stir and allow to bubble. Take off heat.

3. Turn oven to 375 degrees.

4. Combine mozzarella and parmesan cheese.

5. Spray an 8x10 dish with cooking spray and arrange 1/3 of zucchini slices along the bottom slightly overlapping.

6. Evenly spread half the meat mixture and then cover with 1/2 C of cheese mixture.

7. Repeat with zucchini layer, meat sauce and cheese.

8. Top with remaining zucchini slices. and top that with remaining cheese mixture.

9. Bake uncovered at 375 F until lasagna is golden brown.

10. Remove from oven and let stand for 15 minutes before serving. Special notes about instructions: I normally serve with a green salad on the side.

Recipe source: Recipe from Savory Tooth

Submitted by: Elma Waldo, Samaritan Hospital-Albany Memorial Campus

Pharmacy Supervisor

Personal note: This is one of our favorite dinner recipes.

* A note from our Registered Dietitian: By replacing the lasagna noodles with zucchini slices, this recipes is low-carb and higher in antioxidants. It’s a great way to use up a large crop of zucchini from the garden!

Dishes

Jamaican Jerk Barbeque Salmon

6 oz Salmon fillet

1 tsp Jamaican Jerk seasoning

4 Tablespoon Sweet Baby Rays Honey BBQ sauce

Salt

Pepper

1. Preheat oven to 375 degrees.

2. Pat salmon dry, then season with salt and pepper.

3. Rub with Jamaican Jerk seasoning.

4. Brush with Barbecue sauce.

5. Bake for 20 minutes or until cook.

Recipe source: I give full credit to my best friend Marsha Campbell!

Submitted by: Norda Edwards, MSN-BC, Level IV RN, 3 McAuley

Personal note: This recipe is something quick and easy with a twist on making your favorite dish.

* A note from our Registered Dietitian: Salmon is packed with protein and is a good source of heart-healthy omega-3 fatty acids, and vitamin B6.

Main Dishes

Vegetarian Chili

2 Tablespoons extra-virgin olive oil

1 medium red onion, chopped

1 large red bell pepper, chopped

1 medium carrot, chopped

1 sweet potato, diced

1 small or ½ large zucchini, diced

1 15oz can corn, or ½ bag frozen, 1-2 ears fresh

½ teaspoon salt, divided

4 cloves garlic, pressed or minced

2 Tablespoons chili powder

2 teaspoons ground cumin

1 ½ teaspoons smoked paprika

1 teaspoon dried oregano

1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices

1 15oz can black beans, rinsed and drained

1 15 oz can pinto beans, rinsed and drained

2 cups vegetable broth or water

2 Tablespoons chopped fresh cilantro, plus more for garnishing

1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste

1. In a heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, sweet potato and zucchini, and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.

2. Add garlic, chili powder, cumin, smoked paprika, and oregano. Cook until fragrant, stirring constantly, about 1 min.

3. Add diced tomato and their juices, drained beans, and broth. Stir to combine and let mixture come to a simmer. Continue cooking, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, 30 minutes.

4. Serve with desired garnish (cilantro, cheese, Greek yogurt, chips).

Submitted

by: Lauren Coffey, RD, Clinical Dietitian, St. Peter’s Hospital and SPARC Guilderland

Personal Note: I rarely make chili the same way twice, and I almost never measure. Use this recipe as a starting point, but the possibilities are endless if you want to have some fun with it. Chili is great when the temperature starts dropping or simmered over a campfire. This chili is where the random veggies in the fridge and freezer go to find a home. Adapt the veggies to your preference. If the veggies you are chopping are extra-large, save ½ in the freezer for a day when you want to whip some up quickly. I sometimes add 1-ish Tablespoon of cocoa powder to deepen the flavor. When I have time, I like to grill the vegetables first for extra oomph. Sometimes, I sneak in some smashed up tofu to increase the protein (don’t tell the kids). Pair it with warm corn bread and a dollop of low-fat Greek yogurt seasoned with a pinch of salt, lime juice, and garlic powder. Leftovers freeze well - and make a great burrito with some brown rice.

Recipe Source: adapted from cookieandkate.com

Desserts Desserts

Ricotta Cookies

1/2 C butter

1/4 C ricotta

1 tsp vanilla

1 C sugar

1 egg

2 C flour

1/2 tsp baking soda

1/2 tsp salt

1. Preheat oven to 350 degrees.

2. Soften butter. Blend with ricotta until creamy.

3. Add vanilla and mix well.

4. Add sugar gradually, beating until well blended.

5. Add egg and mix well.

6. Slowly stir in dry ingredients and blend well.

7. Drop from a teaspoon onto lightly greased cookie sheet.

8. Bake 10 minutes - makes 30-36 cookies

Recipe source: Polly-O cookbook.

Submitted by: Sharon Timpano, EVNA- Remote Patient Monitoring

Personal note: Favorite recipe for Christmas cookies from my husband’s Italian Grandma who got the recipe form an old Polly-O cookbook. I now make them every year for the family and passed the recipe on to my daughters.

Pumpkin Chocolate Chip Cake

3 C flour

1 C oil

1 C water

1 can solid pumpkin (about 1 pound)

1 ½ C sugar

½ - 1 tsp cinnamon

2 tsp baking powder

2 tsp baking soda

½ tsp salt

1 C chocolate chips

1. Mix everything together by hand. Pour into a greased Bundt pan. Bake at 350 for 1 hour.

2. Technically, this recipe calls for a cup of water, but I always just refill the pumpkin can with water and add that.

3. This can be put into a muffin pan for single serve mini-cakes as well. Just be sure to shorten the baking time.

Recipe source: Sharon

Submitted

Willen

by: Jason Levine, Web Integration Specialist, SPHP Web Services

Personal note: Back when my wife and I were dating, she came to visit me at my parents’ house. We keep Kosher and were going to be eating a meat meal. This meant that we needed a parve (non-dairy) dessert. My wife brought this dessert (made with non-dairy chocolate chips). Ever since then, I’ve associated this dessert with my wife and have made it for special occasions - and for normal occasions that I wanted to make more special.

As a bonus, there are no eggs in this recipe. Therefore, when my niece had an egg allergy, we were able to bring this for dessert and know that she could enjoy it without worrying about an allergic reaction.

Almond Amaretto Bars

1 C (2 sticks) ice cold butter, cut into cubes

1/2 teaspoon table salt

1/2 C powdered Confectioners’ sugar

2-1/4 C all-purpose flour, divided use

4 large eggs, slightly beaten

2 C granulated white sugar

1/3 cup amaretto (almond) liqueur (DiSaronno is our favorite!)

1/4 teaspoon almond extract

1 cup sliced almonds

1. Preheat oven to 350 F. Line a 9x13 inch baking pan with non-stick foil.

2. Place butter, salt, powdered sugar, and 2 cups of the flour into a food processor.

3. Pulse until a soft dough forms. Do not over-process.

4. Press dough evenly into the bottom of the prepared pan. Bake for 15 to 20 minutes, until golden brown. Remove from oven and reduce oven temperature to 325 F.

5. Place remaining 1/4 cup of flour, eggs, granulated sugar, amaretto, and almond extract in a large bowl.

6. Beat on medium speed until smooth. Pour evenly over the baked crust and sprinkle with almonds.

7. Bake an additional 30 to 35 minutes, until filling is firm. Cool to room temperature.

8. Lift out on the foil and cut to desired size to serve.

Yield: 24 to 36 bar cookies, depending on cuts

Submitted by: Melissa Zapotocki, Regional Director, Community Health & Well Being

Personal note: Perfect for holiday cookie exchanges or parties!

Apple Pie

Crust:

2 1/2 C all-purpose flour

1 1/2 C (3 sticks) cold, unsalted butter, cubed

1/2 C ice water

3 tsp sugar

1/4 tsp salt

Filling:

8 C cored, peeled, sliced apples (around 8; Granny Smith or Cortland)

2 Tablespoons lemon juice

1 tsp vanilla

2/3 C sugar, plus 1 Tablespoon for top of crust

1/4 C brown sugar

1/4 C all-purpose flour

1 egg yolk

2 Tablespoons butter

1 tsp cinnamon

1/4 tsp nutmeg

Splash of water

1. In a food processor, using a metal blade, pulse your flour, sugar and salt together.

2. Add in cold, cubed butter and pulse.

3. Slowly drizzle in ice water, one Tablespoon at a time. You should have a coarse, crumbly mixture. (If you don’t have a food processor, combine ingredients in a large bowl, using a pastry blender or a fork).

4. Before the dough has formed a ball, remove the blade and take dough out, bringing it together by hand. Form the dough into a disc and wrap in saran wrap and refrigerate for at least 2 hours. It’s very important to work with cold dough.

5. In a large bowl, toss apples in lemon juice, flour, sugars, cinnamon and nutmeg. Set aside.

6. Once dough is cold, take dough out of plastic wrap and divide in half. Return one half, in plastic wrap, to the fridge.

7. On a lightly floured surface, roll your 1/2 of dough out into a circle, 12-14 inches round, about 1/4-inch thick.

8. Gently take the corners, lift the dough and transfer it to pie pan. Lightly press sides against the bottom and sides of pan. Trim overhanging dough so that you’re left with 1/2-inch and fold excess under the edge of the pan.

9. Take second half of dough from fridge and repeat process of rolling it out to a 12-14-inch circle, 1/4-inch thick.

10. Pour apple mixture into pie pan and cover the top of apples with pats of butter.

11. In a small bowl, beat your egg yolk and add a splash of water. Brush the edges of pan, covered by the dough, with egg mixture.

12. Cover the entire pie with remaining rolled out dough. Pierce holes in the top of dough to allow heat to escape (so there isn’t a steam buildup inside the pie).

13. Seal the edges of the pie by fluting the dough (stamping the dough with a fork or your fingers) around the edge of the pie pan.

14. Brush egg mixture all over the top of crust and sprinkle with sugar.

15. Bake for 50 minutes, or until crust is golden brown.

Submitted by: Kati Weeks, Executive Assistant, Continuing Care

Old Fashioned Oatmeal Cookies

1 1/2 C all-purpose flour

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 C unsalted butter (softened)

1 C packed light brown sugar

1/2 C granulated sugar

2 large eggs

1 1/2 tsp vanilla extract

3 C rolled old fashioned oats

1 C raisins

1 C chopped walnuts

1. Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.

2. In a mixing bowl, whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.

3. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until combined.

4. Mix in one egg, then blend in second egg and vanilla.

5. Add flour mixture and mix just until combined then mix in oats, raisins and walnuts.

6. Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.

7. Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 - 14 minutes.

8. Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.

9. Store in an airtight container at room temperature.

Submitted by: Gianna Pennacchia, Community Relations Liaison, Community Health Programs

Oatmeal Cake

1 C Oats

1 1/2 C boiling water

1 stick butter

2 eggs

1 tsp vanilla

1 C brown sugar

1 C white sugar

1 tsp baking soda

1 1/3 C flour

1 tsp cinnamon ¼ tsp salt

1. Preheat oven to 350 degrees.

TOPPING

1 C brown sugar

1/4 C evaporated milk

6 Tablespoons melted butter

1 C coconut

1 tsp vanilla

2. In a small bowl, mix oats, boiling water, and butter. Let sit 20 minutes. Then add eggs and vanilla.

3. In a large bowl, combine brown sugar, white sugar, baking soda, flour, cinnamon and salt.

4. After mixing dry ingredients together, add oatmeal mixture and mix.

5. Grease and flour a 9x13 pan. Add cake mixture and bake at 350 degrees for 30-40 minutes.

6. While cake is cooking, prepare topping by mixing together:

7. When cake is done, do not let cool but immediately put topping on cake and put under broiler until light brown.

Recipe source: Velma Crumb

Submitted by: Anne Marie Crumb, Medical Technologist in Microbiology Laboratory

Personal note: A family favorite for two generations and used for numerous potluck dinners. Per request, it was published in a community website after being used for their potluck dinner.

Applesauce Oatmeal Bars

Crust

1 C butter cut into small pieces (salted and softened)

1 C brown sugar

2 C flour (regular or gluten free [see note])

1 ½ tsp cinnamon

1 C oats (old fashioned)

Filling

1 ½-2 cups applesauce

1 tsp ground cinnamon

1. Preheat oven to 325° and spray a 9 x 13” baking dish with a non-stick spray.

2. In a food processor bowl, add butter, brown sugar and flour. Pulse until mixture forms small, pea sized crumbs.

3. Add cinnamon and oats. Pulse just until incorporated.

4. Place half the oat mixture into prepared baking dish. Press mixture down with your hands.

5. Make filling: In a small mixing bowl, combine applesauce and cinnamon.

6. Pour filling on top of oat mixture. Spread evenly over oat mixture.

7. Sprinkle remaining oat mixture over applesauce. 4. Bake in a preheated 325° oven for 40 - 45 minutes.5. Allow bars to fully cool before slicing into 12 equal pieces.

Special instructions: If you don’t have a food processor, place crust ingredients in a bowl and mix using a mixer with beaters. Make certain the butter is very soft, but not melted. Or, you could mix with your hands. This may be a bit messy, but your hands are really a great kitchen tool. Simply use your fingers to mash butter into the flour and oat mixture.

Recipe source: Oatmeal Bars - Beyond The Chicken Coop

Submitted by: Amanda Mulhern, Manager, Community Health Programs

Personal note: These are so yummy! I have found that not all applesauce is created equal when it comes to this recipe. I recall these coming out best with a thinner, more watery applesauce. We love them in my house and they are super easy to make. I almost always use gluten free flour, specifically Nature’s Promise GF All Purpose Flour. Sharing that detail because not all GF flours are stellar. The texture of the bars come out great with this one.

German Apple Cake

5 medium apples – peeled and sliced

5 Tablespoons sugar

2 tsp cinnamon

3 C flour

2 1/2 C sugar

1/2 tsp salt

4 eggs

1 C vegetable oil

2 tsp vanilla

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1/3 cup orange juice

1. Preheat oven to 325 degrees.

Glaze Mix together:

1 1/2 C confectioners’ sugar

2 Tablespoons soft butter

1 1/2 tsp vanilla

1-2 Tablespoons water or apple juice

2, Mix together the first 3 ingredients (apples, sugar and cinnamon). Set aside.

3. Mix rest of ingredients together in a large bowl. Mix on low speed for 1 minute, then mix on medium speed for 3 minutes. (Batter will be very thick).

4, Grease and flour a 10-inch tube pan or Bundt pan.

5. Fill with alternating layers of batter and apples (3 batter/2 apples). Start and finish with batter.

6. Bake at 325 degrees for about 1 hour until tester is clean.

7. Cool 10 minutes, then invert and remove cake. Cool on rack and glaze if wanted.

Submitted by: Anne Marie Crumb, Medical Technologist in Microbiology Lab

Personal note: This cake is a favorite in Austria and Hungary.

Vanishing Oatmeal Cookies

1/2 C (1 stick) plus 6 Tbsp butter, softened

3/4 C firmly packed brown sugar

1/2 C granulated sugar

2 eggs

1 tsp vanilla

1-1/2 C all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt (optional)

3 C Quaker Oats (quick or old-fashioned, uncooked)

1 C raisins

1. Preheat oven to 350 degrees.

2. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.

3. Add eggs and vanilla. Beat well.

4. Add combined flour, baking soda, cinnamon, and salt. Mix well.

5. Add oats and raisins; mix well.

6. Drop dough by rounded Tablespoonfuls onto ungreased cookie sheets.

7. Bake 8 to 10 minutes or until light golden brown.

8. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Variations: Stir in 1 C chopped nuts. Substitute 1 C semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 C dried mixed fruit.

For bar cookies, press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Makes 24 bars.

Submitted by: Karen Tovani, Coding Specialist III, HIM Department

Personal note: Great for family and parties! People exclaim over them!

Honey Lavender Ice Cream

1/3 C honey

1 Tablespoon dried lavender flowers *Brand: Feel Good Organic (FGO) Lavender Flowers - Perfect for tea and baking (Online at Amazon)

1 qt half and half

1 (14 oz) can sweetened condensed milk

1 1/2 tsp vanilla extract

Optional: violet gel food coloring

1. In a medium sauce pan add the honey, lavender and half and half.

2. Bring to a simmer, take off the heat, cover and set aside for 15 minutes.

3. Pour through a fine sieve and refrigerate until completely cold (8 hours or overnight).

4. In a medium bowl, whisk cold half and half mixture with condensed milk, vanilla and optional gel food coloring.

5. Pour into an ice cream maker and follow manufacturer’s instructions for ice cream formation.

Special notes about instructions: - Store in freezer

Submitted by: Gianna Pennacchia, Community Relations Liaison, Community Health Programs

Major Milk Makin’ Cookies

1 1/2 C whole wheat flour

1 tsp baking soda

1 tsp cinnamon

1 tsp salt

3/4 C peanut or almond butter

1/2 C butter, softened

1/2 C brown sugar

1/2 C sugar

1 C flax (whole or ground)

2 tsp vanilla

1/3 C water

2 large eggs

2 C (~12oz) chocolate chips

1 C chopped walnuts

1 3/4 C oats

1. Preheat oven to 350 degrees.

2. Combine flour, baking soda, cinnamon, and salt in a separate bowl.

3. In a large bowl, beat butter, peanut or almond butter, brown sugar, sugar, and flax until creamy. Add vanilla and water and mix until combined.

4. Mix in eggs.

5. Gradually beat in flour mixture.

6. Mix in nuts and chocolate chips.

7. Add oats slowly, mixing along the way.

8. Place balls of dough onto greased or parchment lined baking sheets.

9. Bake approximately 12 minutes- do not overbake!

* Many add-ins like pumpkin seeds, hemp hearts and chia seed are great in these cookies! Nutritional or Brewer’s yeast (3 Tbsp) may be added for extra oompf.

Recipe source: Recipe by Kathleen Major

Submitted by: Alice Friend, Lactation Consultant, Women’s and Children’s

Personal note: Universally loved by kids and adults, alike! A great gift for new moms or a floor full of hungry nurses.