by: The Chahrour Family Lucy, Nolan and Isla’s grandfather, Chaker, is from Lebanon. Although we eat Lebanese food pretty regularly, when we drive to Wisconsin every Christmas and celebrate with some of our family, we always make some there too. Source: Lucy, Isla, and Nolan’s grandfather Chaker Ingredients Eggplant Lemon Garlic Tahini (optional) Salt olive oil/za’atar (optional) Recipe Steps Preheat your oven to 350 degrees (or up to 400 if you are making other things). If you can, use a grill – it tastes way better from the grill – to a medium high heat. Wash the eggplant and prick it with a fork or a knife all over – if you don’t your eggplant will explode and you will have a mess and no baba ganoush, and no one wants that. Put in on the grill or in the READ MORE
Tag: 5 Ingredients or Less
Cacio e Pepe
by: Luke, Laura, Lilah (grade 2), and Charlotte (K) Goldworm When we went to Rome last year, cacio e pepe quickly became a family favorite. We ate it almost every meal! When we came home we started making it to remind us of our trip and now it is a weekly staple. Source: Epicurious Ingredients 6 oz Pasta1 tsp fresh ground pepper3 T buttera little more than 1 cup Parmesan cheesesalt Recipe Steps Cool pasta, drain, reserving 3/4 cup of cooking water . Melt 2 T of the butter in a large skillet and then add pepper and sauté, swirling the pan, for about 1 min. Add about 1/2 cup of cooling water to pan and bring to a simmer. Add pasta and remaining butter. Add Parmesan, and stir for a few minutes, until cheese melts and combines with liquid READ MORE
Auf Lauf (Dutch Baby/German Pancake)
by: Skinner-Holmberg family (4th & 8th grade) My family made “auf lauf” for weekend breakfasts when I was growing up, but when I reached adulthood and asked for the recipe, I found out it had not been written down, and I couldn’t replicate it. Then I received Joy of Cooking and discovered that what we had always called auf lauf was a well-known thing called a “Dutch Baby!” We have this often for brunch on weekends, though we use about half the butter that Joy of Cooking uses! Through quarantine we have made lots of great breakfasts but I always come back to auf lauf because it is easy, homey, yummy, and beautiful! – Erika Source: Our family’s version of Joy of Cooking’s recipe! Ingredients 4 eggs1 cup milk1 cup all purpose flour (can substitute up to 1/2 cup whole READ MORE
Easy Bagels!
by: Mrs. Olwell (grade 5 teacher) I started making this recipe at the beginning of our quarantine when I was pregnant. I made them for the first time the day after we found out that we would be out of school. I was sad because it meant I wouldn’t get to say goodbye to my students before I had my baby and would be on maternity leave. I needed to keep busy by cooking and baking to keep my mind off of everything going on. My husband had one and said “oh my goodness this is the best bagel I’ve ever had!” They were so easy to make I made them many times those couple of weeks I was pregnant. After I had baby Hunter, my husband made them for me as my first meal back at home. I’ll always READ MORE
Buffalo Cauliflower
by: Mr. Solof (Kindergarten Teacher) I love spicy food! This is a fairly quick and easy recipe that works for a snack, appetizer or meal! Source: I found the recipe online but haven’t made it the same way twice. The best part is you don’t have to be too particular with it, my only guideline is that it’s better to overcook them than undercook them! Ingredients Head of CauliflowerBuffalo SauceBlue Cheese or Ranch optional Recipe Steps Preheat oven to 400 degrees F Rinse and dry cauliflower Chop cauliflower into bite sized pieces Toss cauliflower in a bowl with your favorite buffalo sauce Spread cauliflower bites onto a baking sheet Bake in oven for at least 30 minutes. I often let them go longer and broil them for a few minutes at the end because I like them crispy! Remove, READ MORE
Three-Ingredient Peanut Butter Cookies
by: Mr. Hernandez (3rd Grade Teacher) Our family needs to eat gluten-free because of an allergy. This is a fun, gluten-free cookie recipe that makes it easy for kids to help! Source: New York Times Ingredients 1 cup peanut butter1 cup/200 grams granulated sugar1 large egg Recipe Steps In a bowl, mix together 1 cup peanut butter, 1 cup granulated sugar and 1 large egg. Roll into tablespoon-size balls or scoop and drop, spaced evenly, onto a parchment- or foil-lined sheet tray. Use the tines of a fork to press each mound down, making a crosshatch pattern on the top of the cookie. Bake at 350 degrees until set around the edges, 10 to 15 minutes. Makes about 18 cookies. Note: This recipe works best with traditional, not natural, peanut butter. If using a natural-style peanut butter, stir it well READ MORE
Turon [tuˈɾɔn] – (Banana Egg Roll)
by: Miss L. (1st Grade Aide) It’s special to my family because, we usually make this desert, when we have big family gatherings. We usually run out of this desert quickly because it is a family and kid favorite. I hope you enjoy as much as my family does! Source: My Family’s Take on a Filipino tradition Ingredients 6 pieces of ripe bananas or plantains, cut in half (lengthwise)1 1/2 cup brown sugar12 pieces of spring roll wrapper2 cups cooking oil Recipe Steps Roll the banana on the sugar plate and ensure that the banana is coated with enough sugar Place the banana with sugar coating in the spring roll wrapper Fold and lock the spring roll wrapper, use water to seal the edge In a pan, heat the oil and put in some sugar. Wait until the brown sugar READ MORE
3 Ingredient Strawberry Jam
by: Mrs. Tucker (1st grade teacher) A few years ago, I took a jam making class with my mom and my niece. I had never made jam before and felt a little intimidated because I knew we’d have to boil it just right and was worried about ruining it. It ended up being such a fun class and a great way to spend quality family time. This recipe is not the same one I learned in that class, but it’s a much simpler version and I think is something any family could make at home! Source: I found this recipe on the website: https://www.scatteredthoughtsofacraftymom.com/quick-homemade-strawberry-jam/ Ingredients 16 oz strawberries3/4 cup white sugar2 tbs lemon juice Recipe Steps Hull and coarsely chop your strawberries and save them to the side. In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice. Stir READ MORE
Look Whooo’s Cooking!
From our kitchens to yours! We are excited to announce our new virtual community cookbook, Look Whooo’s Cooking! Underwood staff have compiled some of their favorite recipes to share with all of you as a way to connect across the distance. We have a wonderful mix of newly discovered recipes, old family favorites, holiday traditions, and more! Take a look and then add a recipe that your family loves…we can’t wait to see what you cook up! Connecting Kitchens: Watch this introduction video to hear about the project and take a tour of the cookbook. See what’s cooking: Browse the recipes by clicking on the green button below. Contribute: Fill out this google form to submit a recipe from your kitchen! We look forward to teaching and learning together through this experience, and are excited to see this community recipe READ MORE