The Hoot

Sweet Lokshen Kugel

by: Mrs. Weiss (Literacy Aide)

This is a traditional Jewish holiday dish. However, we love it so much that we make it often!

Source: This recipe is from Grandma Regina Weiss.

Ingredients

12 oz wide egg noodles
6 large eggs
1 lb sour cream (2 cups)
8 oz cottage cheese (1 cup)
8 oz cream cheese, softened (1 cup)
1 cup sugar
1/4 cup unsalted butter, melted
1/4 tsp salt
Cinnamon and sugar for dusting
Nonstick cooking oil spray

Recipe Steps

  1. Place a rack in the middle of your oven and preheat to 350 degrees F.
  2. Bring a large pot of water to a boil. Add the noodles to the pot, bring back to a boil, and let them cook until tender (not overly soft), about 5 minutes. Drain and return the cooked noodles to the pot.
  3. In a food processor or blender, blend together the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt.
  4. Pour the egg mixture over the cooked noodles in the pot and stir until well combined.
  5. Spray a 9x13 inch baking dish with nonstick cooking oil. Pour the noodle mixture into the dish.
  6. Top the kugel by sprinkling generously with sugar and lightly with cinnamon.
  7. Bake the kugel for about 60 minutes, turning once halfway through cooking, until the center of the kugel is set and the tips of the noodles turn golden brown. Remove from the oven.
  8. Let the kugel rest for 15-20 minutes before slicing. Kugel can be served warm or cold.

Homemade Gnocchi with Tomato Sauce

by: Ms. Bardin (fourth grade teacher)

This is a recipe I learned when I traveled to Italy last summer. It was so interesting to learn homemade techniques for dishes I had only seen in restaurants. This year I cooked this dish for my mom for Mother's Day and it was delicious!  

Source: Cooking class in Sorrento, Italy

Ingredients

2 lbs of red potatoes
1 lb flour
2 eggs
2 28oz cans of peeled tomatoes
2 cloves of garlic
10 leaves of basil
2 tbsp olive oil
salt
fresh mozzarella (if desired)

Recipe Steps

Potatoes

  1. Boil unsalted water to cook the potatoes without peeling for 30 minutes. When the potatoes are soft (poke with fork) they are ready.
  2. Wait 5-10 minutes for the potatoes to cool
  3. In a separate bowl, whisk the two eggs
  4. Peel the potatoes and crush them (using a potato masher or ricer is best) and then mix the eggs into the potatoes
  5. Using your counter surface mix in half of the flour (8oz) until the dough becomes soft
  6. Roll portions of the dough into 1 in thick "snakes". Coat your hands and dough with the remaining flour as you work so that it does not stick to your surface.
  7. Cut the dough into 1/2 in to 1 in size pieces using the side of a spatula
  8. The gnocchi you do not want to cook can be frozen for a month.
  9. Boil salted water to cook the gnocchi. The gnocchi are ready when they float on the water.
  10. Add to a bowl with your sauce and some chunks of mozzarella and enjoy!

Tomato Sauce

  1. In a separate pot, add the olive oil, chopped garlic, and chopped basil and cook for 1 minute on medium heat.
  2. Add the tomatoes, crushing them with a spoon or potato masher in the pot.
  3. Cover and let cook for 25-30 minutes on low/medium heat
  4. Add 3-4 pinches of salt and the sauce is ready to serve!

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 think about this bittersweet time when I eat them!  

Source: Recipe by Gina Homolka

Ingredients

1 cup flour (can use gluten free)
2 tsp baking powder
1 tsp salt
1 cup 0% fat Greek yogurt
1 egg
Topping of choice: sesame seeds, cinnamon sugar, or our favorite, Trader Joe’s Everything Seasoning (can order on Amazon!)

Recipe Steps

  1. Preheat oven to 375F. Place parchment paper on a baking sheet or spray baking sheet with oil.
  2. In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined.
  3. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
  4. Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
  5. Top with egg wash and sprinkle with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Cool for 15 minutes.
  6. Enjoy! 🙂

Spinach-Cheese Squares

by: Nurse Carrie

This recipe has made my kids' school cookbook rounds numerous times. In my humble observations they appear to be the most popular appetizer at potlucks and guests constantly ask for the recipe. The best part is they come out delicious no matter who makes them, even by those who don't consider themselves good cooks!  

Source: My mom, Carolyn Ford, better known as "Mimi."

Ingredients

4 TBSP butter
3 eggs
1 cup flour
1 cup milk
1 tsp salt
1 tsp baking powder
1/8 tsp pepper
1/4 tsp garlic powder
1 & 3/4 sticks of Cracker Barrel cheddar cheese
2 pkg of frozen chopped spinach defrosted and squeezed of excess water
2 tsp Worcestershire Sauce
2 TBSP of finely chopped onion

Recipe Steps

  1. Preheat oven to 350 degrees.
  2. Place butter in 13" X 9" pan and place in oven to melt.
  3. Meanwhile, beat 3 eggs in a bowl; mix in the flour and milk.
  4. Add the rest of the ingredients and stir until well blended.
  5. Pour mixture into the pan of melted butter.
  6. Bake for 35 minutes.
  7. Cool completely before cutting in to squares.

 

Flourless Chocolate Chip Banana Bread: Quarantine Edition

by: Ms. Cipolla (Second Grade Teacher)

During this period of quarantine, flour was hard to come by, and we had a lot of ripe bananas to use up! We decided to try out a few new recipes for flour-less banana bread, and this one was our favorite. Although the original recipe calls for nut/seed butter, and coconut palm sugar, we swapped in regular butter and sugar as that was what we had on hand. We also did not have baking soda, but did have baking powder, so if you also have the same predicament: modify the recipe by adding 2 tsp of baking powder (and no baking soda) for the same delicious creation!  

Source: Amanda from Running With Spoons (https://www.runningwithspoons.com/flourless-chocolate-chip-banana-bread/)

Ingredients

Bananas (2, ripe, mashed)
2 large eggs
1/4 cup butter
1 tsp vanilla
3/4 cup oats
1/4 cup sugar
1/4 tsp sea salt
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 cup chocolate chips (optional)

Recipe Steps

  1. Preheat your oven to 350 degrees.
  2. Grease a bread pan, or cover it with parchment paper if you prefer.
  3. Pour the oats into the blender, and blend until they are a fine powder (about 2 minutes).
  4. Put in the rest of the ingredients EXCEPT the chocolate chips, and blend until the mixture is smooth (about 2 minutes).
  5. Fold in the chocolate chips.
  6. Pour the mixture into the baking pan. Top with any extra available chocolate chips 🙂
  7. Bake for 45-50 minutes. Allow it to cool for a few minutes.

*You can store this for a week or so in an airtight container, or freeze it for up to a few months!*

Challah

by: Miss Weiss (Special Ed Aide)

The Jewish holiday Shabbat begins at sundown on Friday and ends at sundown on Saturday. For this holiday, there is a special bread we eat called Challah. Every week I use this recipe to make Challah (often with my Mom!) for my family to enjoy at Shabbat dinner.  

Source: My family's take on a Jewish tradition

Ingredients

Bread
2 ¼ teaspoons (1 standard ¼ - ounce packet) active dry yeast
⅓ cup + 1 tsp honey
⅓ cup canola oil, plus more for the bowl
2 large eggs + 1 large yolk
1 ½ tsp table salt
4 ¼ cups all-purpose or bread flour, plus more for your work surface

Egg Wash
1 large egg

Recipe Steps

  1. Make your dough: Whisk yeast and 1 tsp honey into ⅔ cup warm water and let stand until foamy, a few minutes
    • With a stand mixer: In the bowl of a stand mixture, whisk together yeast mixture, oil, remaining honey (⅓ cup), eggs and yolk. Switch to dough hook and add flour and salt. Use dough hook on moderate speed until it pulls all of the flour and wet ingredients together into a craggy mass. Lower the speed and let the dough hook knead the dough for 5 minutes, until smooth, elastic and a little sticky.
    • By hand: In a large bowl, whisk together yeast mixture, oil, remaining honey (⅓ cup), eggs and yolk. Add flour and salt all at once and stir with a wooden spoon until you get a craggy mass of uneven dough. Turn dough out onto a floured counter and knead it into a smooth elastic dough, about 5 to 8 minutes. Try to use as little flour as necessary when kneading the dough; you don’t want to toughen up the bread.
  2. Both Methods: Transfer dough to large oil-coated bowl, cover with plastic wrap and set aside for 1 hour, or until almost doubled in size.
  3. First Rise: Turn dough out onto a floured counter and gently press it down into a flat, oblong, shape. Fold the other half and press the dough down, flattening the dough. Fold the other half, pressing the dough down again. Your dough packet will likely be square-ish. Fold the corners under with the sides of your hands and form the dough into a round. Turn your empty bowl over on top of the dough and set it aside for another 30 mins.
  4. Weave your bread: See graphic for instructions!
  5. Transfer the woven dough to a parchment-covered baking sheet. Beat egg until smooth and brush over challah. Let challah rise for another hour. Preheat your oven to 375 degrees!
  6. Bake your loaf: Before baking, brush loaf one more time with egg wash. Bake in middle of oven for 40-45 minutes.

Southern Pound Cake

by: Mrs. Wheeler (Music Teacher)

I'm thankful for the culinary influences of my grandmothers. My paternal grandmother migrated from Calabria, Italy, and my maternal grandmother lives in South Carolina. My childhood was filled with family gatherings and Italian and Southern food. Pound cake accompanied almost every meal, and this recipe is special because it reminds me of the people for whom I am most thankful. Pound cake is best served warm right out of the oven, and I am excited to share this recipe from my family with yours!  

Source: My grandmother

Ingredients

2 sticks butter
3 cups sugar
6 large eggs
3 cups Swans Down cake flour (sifted)
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 pint sour cream

Recipe Steps

  1. Allow butter and eggs to adapt to room temperature before beginning this recipe.
  2. Preheat oven to 325 degrees.
  3. Cream butter and sugar until light and fluffy.
  4. Add one (1) egg at a time and beat one minute between each.
  5. Sift flour, salt, and baking soda together three times.
  6. Alternate adding the flour mixture and sour cream, starting and ending with the flour mixture. Mix 2-3 minutes in between each portion of flour and sour cream.
  7. Stir in vanilla.
  8. Grease and flour a ring cake pan. Optional: line the bottom of the cake pan with wax paper.
  9. Pour batter into cake pan and bake for one (1) hour and twenty (20) minutes.

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 Cauliflower
Buffalo Sauce
Blue Cheese or Ranch optional

Recipe Steps

  1. Preheat oven to 400 degrees F
  2. Rinse and dry cauliflower
  3. Chop cauliflower into bite sized pieces
  4. Toss cauliflower in a bowl with your favorite buffalo sauce
  5. Spread cauliflower bites onto a baking sheet
  6. 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!
  7. Remove, let cool, and enjoy!

Blueberry Pie

by: Ms. Bonelli (Speech-Language Pathologist)

This recipe is special to me because blueberry pie was my grandmother's favorite type of pie. Though this is not my grandmother's recipe, it is very similar to the one she made. It is also the very first pie recipe I made on my ongoing journey to become a pie expert.   

Source: Art of the Pie by Kate McDermott

Ingredients

DOUBLE CRUST PIE DOUGH:
2 1/2 cups all-purpose flour, unbleached
1/2 teaspoon salt
14 tablespoons salted or unsalted butter, cut into tablespoon size pieces
1/2 cup ice water + 1-2 tablespoons more as needed

FILLING:
5-6 cups (about 1 3/4 pounds), blueberries, fresh or unthawed frozen
3/4 sugar
A pinch of nutmeg
1/3 teaspoon salt
1 teaspoon freshly squeezed lemon juice
1/3 cup flour
2 tablespoons cornstarch or quick-cooking tapioca
1 recipe double crust pie dough (see above ingredients)
1/2 tablespoon butter
1 tablespoon sugar, for sprinkling on top of the pie

EGG WASH:
1 egg white plus 1 tablespoon water, fork beaten

Recipe Steps

FOR THE DOUBLE CRUST PIE DOUGH:

  1. Put all ingredients but the ice water in a large bowl.
  2. With clean hands, quickly mash the mixture together, or use a pastry blender with an up and down motion, until the ingredients look like cracker crumbs with lumps the size of peas and almonds. These lumps make your crust flaky.
  3. Sprinkle ice water over the mixture and stir lightly with a fork.
  4. Squeeze a handful of dough to see if it holds together. Mix in more water as needed.
  5. Divide the dough in half and make two chubby discs about 5 inches across.
  6. Wrap the discs separately in plastic wrap, and chill for about an hour.

ROLLING INSTRUCTIONS:

  1. Take out the dough discs and let them temper until they feel slightly soft to the touch and easy to roll out. Unwrap one disc and place it on counter top.
  2. Thump the disc with your rolling pin several times. Turn it over and thump the other side.
  3. Roll the crust out from the center in all directions until it is 1-2 inches larger than your pie pan.
  4. Fold the dough over the top of the pin and lay it in the pie pan carefully.
  5. Don't worry if the crust needs to be patched together. Paint a little water where it needs to be patched and "glue" on the patch piece.
  6. Put the filling in the pie and repeat the process with the other side.

FILLING:

  1. Preheat the oven to 425 degrees F
  2. Put the blueberries, sugar, nutmeg, salt, lemon juice, flour, and cornstarch or quick-cooking tapioca in a big bowl, and mix lightly until the fruit is coated.
  3. Roll out the bottom dough and place it in your pie pan.
  4. Add the blueberry filling and dot it with little pieces of butter.
  5. Roll out the remaining dough, lay it over the fruit, trip, crimp, and cut 5-6 vents on top, or cut strips and weave a lattice top.
  6. Brush the crust with some egg white wash.
  7. Bake for 20 minutes at 425 degrees F. Reduce the heat to 350 degrees F and bake for 35-40 minutes more. When there are 10-15 minutes of bake time left, open the oven, pull the pie out, and quickly and evenly sprinkle the top of the pie with sugar. Close the oven and continue baking for 10-15 minutes. Look for the steady bubbling of the fruit filling coming through the vents or latticework to make sure the filling is fully cooked.
  8. Cool the pie before serving so the fruit filling can set up.
  9. ENJOY!

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 butter
1 cup/200 grams granulated sugar
1 large egg

Recipe Steps

  1. In a bowl, mix together 1 cup peanut butter, 1 cup granulated sugar and 1 large egg.
  2. Roll into tablespoon-size balls or scoop and drop, spaced evenly, onto a parchment- or foil-lined sheet tray.
  3. Use the tines of a fork to press each mound down, making a crosshatch pattern on the top of the cookie.
  4. 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 before proceeding with the recipe.)
  • Variation: add a 1/2 cup of chocolate chips and lightly press cookie mounds down with your palm instead of a fork.

Roasted Butternut Squash Quinoa Salad

by: Mrs. Tartaglino-Fahey (Fourth Grade)

This is a newer recipe for our family. We started making it about 4 years ago to take to Ossipee Lake in New Hampshire (we have a home nearby) for a delicious and portable lunch! Since then, it's become the requested dish for family and friend barbecues! It's gluten free, yet has lots of protein! We've created numerous variations...be creative!  

Source: This is sort of an assimilation of a number of recipes...there are few occasions where we follow a recipe at 'face value!'

Ingredients

6 c butternut squash (1 med butternut squash), peeled/ cut in 1 inch cubes
1 Tbsp olive oil
1/2 tsp salt and 1/2 tsp black pepper
1 tsp dried rosemary
1 cup uncooked quinoa
1/2 cup red onion, finely chopped
2 cups baby kale or spinach, chopped
1/2 cup dried cranberries
1/2 cup chopped pecans
1 cup goat cheese

Balsamic Vinaigrette-whisk ingredients
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tsp. honey
2 tsp. Dijon mustard
1 clove garlic , minced
salt and pepper, to taste

Recipe Steps

  1. Preheat oven to 400 F or grill.
  2. In a large bowl, toss the butternut squash with olive oil and season with salt, freshly ground pepper, and rosemary. Spread butternut squash in a single layer on a foil-lined baking sheet. Roast for 20 minutes or until squash is tender and lightly browned.
  3. While the butternut squash is roasting, rinse quinoa and place in a medium pan with 2 cups water. Bring to a boil, reduce to a simmer and cook partially covered until liquid is absorbed – about 16-18 minutes. Allow to cool 1 hour.
  4. To assemble the salad, combine the roasted butternut squash, cooked quinoa, chopped red onion, chopped kale or spinach, cranberries, chopped pecans and goat cheese in a large bowl. Add the balsamic vinaigrette and mix until combined. Season with salt and pepper, to taste. Serve warm or cold.

Blueberry French Toast Bake

by: Mr. Owen (Physical Education Teacher)

This has become our traditional Christmas morning breakfast in the Owen household. We eat it (along with any breakfast food) with pure maple syrup. My grandfather was a maple syrup producer at my home in New Hampshire, so nothing but the real stuff in our house!  

Source: Family recipe

Ingredients

French/Italian Bread - 1 Loaf
Eggs - 1 Dozen
Milk - 1 Cup
Cream - 1 Cup
Sugar - 1/2 Cup (I only use a half cup since we use maple syrup on top, if you don't you could add more if desired)
Blueberries - 1 pound
Vanilla Extract - 1/2 Tablespoon
Ground Cinnamon - I don't measure - just give a few good dashes
Ground Nutmeg - I don't measure - just give a few good dashes

Recipe Steps

  1. Preheat oven to 350 degrees.
  2. Whisk together eggs, milk, cream, sugar, and vanilla.
  3. Cut the bread into slices and layer in the bottom of a 15"/10" pan.
  4. Add the blueberries amongst the bread.
  5. Pour the egg mixture over everything. I cut the pieces up and mix everything together using a big spoon to make sure the bread is well coated.
  6. Dash cinnamon and nutmeg over the top.
  7. Cook uncovered for 45 - 60 minutes.
  8. When finished the top should be golden brown, the blueberries should have burst, and a knife inserted in the center should come out clean.