Baba Ganoush

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

  1. 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.
  2. 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.
  3. Put in on the grill or in the oven. You can use a baking dish in the oven but a lot of times I just put it on the rack - on the grill you just put it on the rack. Oven: I leave the eggplant in the oven for about an hour, flipping it once if you want. You want your eggplant cooked all the way and very soft. It sounds a bit hollow when you tap it. It’s way better to over cook it than undercook it. Grill: On the grill you need to turn the eggplant every 5 or 10 minutes. It will get charred and soft and that’s what you want. It can take 20 to 30 minutes, longer if you have a big eggplant.
  4. While your eggplant is cooling, mince some garlic (less is better than more, maybe a 1/2 clove to a whole clove) and squish it with some salt (maybe 1/4 tsp of Kosher salt). Squeeze 1/2 lemon and mix in the garlic and salt and let it sit.
  5. Cut off the stem of the eggplant and peel the skin from that end, it’s easier to start there. Mash the eggplant with a fork and mix in the lemon juice.
  6. Add in tahini to taste (start with about 2 tablespoons). In our family we had someone who was allergic to sesame seeds, so we just omitted it and the za’atar for her. It’s really good either way. Adjust the lemon, salt, and tahini to taste. Top with a little olive oil and some za’atar if you prefer. Za’atar is a spice mixture you can find at some stores or order off the internet. It’s really good on lots of things - chicken, fish, pita bread, man’oushe (Lebanese pizza), hummus, etc. It’s made with sumac, sesame seeds, and other spices. Lucy loves za’atar on buttered toast. :)

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 Pasta
1 tsp fresh ground pepper
3 T butter
a little more than 1 cup Parmesan cheese
salt

Recipe Steps

  1. Cool pasta, drain, reserving 3/4 cup of cooking water .
  2. Melt 2 T of the butter in a large skillet and then add pepper and sauté, swirling the pan, for about 1 min.
  3. Add about 1/2 cup of cooling water to pan and bring to a simmer.
  4. Add pasta and remaining butter.
  5. Add Parmesan, and stir for a few minutes, until cheese melts and combines with liquid to form a smooth sauce on pasta.

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 eggs
1 cup milk
1 cup all purpose flour (can substitute up to 1/2 cup whole wheat)
4 T butter
1/3-1/2 cup sugar

Recipe Steps

  1. Preheat oven to 425 degrees.
  2. Once oven is hot, place butter in a 9×13 inch pan and place pan in the oven.
  3. While butter is melting, whisk together other ingredients. Mix well, should be smooth.
  4. When butter has melted, pour batter into pan and bake for 15-17 minutes until edges have puffed dramatically and turned golden brown and pancake is set.
  5. Serve immediately with fruit compote, powdered sugar, maple syrup, or jam. Serves 4.

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! :)

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!

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.

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 sugar
12 pieces of spring roll wrapper
2 cups cooking oil

Recipe Steps

  1. Roll the banana on the sugar plate and ensure that the banana is coated with enough sugar
  2. Place the banana with sugar coating in the spring roll wrapper
  3. Fold and lock the spring roll wrapper, use water to seal the edge
  4. In a pan, heat the oil and put in some sugar. Wait until the brown sugar floats
  5. Put-in the wrapped banana and fry until the wrapper turns golden brown and the extra sugar sticks on the wrapper
  6. Serve hot as a dessert or snack. Share and Enjoy!

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 strawberries
3/4 cup white sugar
2 tbs lemon juice

Recipe Steps

  1. Hull and coarsely chop your strawberries and save them to the side.
  2. In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice.
  3. Stir over medium-low heat until the sugar is dissolved. Increase heat to medium-high heat and bring to a rolling boil.
  4. Stir frequently mashing the strawberries as you stir, continuing to boil, until jam is thickened and bubbles completely over the surface of the jam (about 10 minutes).
  5. Transfer jam to a jar and let cool to room temperature.
  6. Seal the jam in jars and store in refrigerator for up to 10 days. {Makes about 1 3/4 cups of jam}.
  7. Enjoy it on toast, ice cream, pancakes, yogurt, or lick it right off the spoon!

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 collection grow! Enjoy!