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. :)

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!*

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!

Chocolate Chip Cookies

by: Ms. Melanson (3rd grade teacher)

This is a new chocolate chip cookie recipe I recently tried out while at home. I have been trying some plant-based inspired recipes and I found this one in a magazine! I was really inspired to find a plant-based chocolate chip cookie I enjoy because I love baking chocolate chip cookies with my mom! I have lots of special memories baking with her from when I was growing up. She has a super, top secret recipe for chocolate chip cookies that is the best! But this one is pretty good too! 

Source: Good Housekeeping 

Ingredients

2 cups all purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1 cup bittersweet chocolate chips (dairy free)
1 cup semisweet chocolate chips (dairy free)
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup canola oil
1/4 cup water
2 tsp pure vanilla extract

Recipe Steps

  1. In medium bowl, whisk together flour, baking soda, and salt. Mix with chocolate.
  2. In second bowl, break up brown sugar, making sure there are no lumps. Add granulated sugar, oil, water, and vanilla and whisk to combine. Add flour mixture and mix until just combined.
  3. Line 2 cookie sheets with parchment paper. Spoon out 1/4 cupfuls of dough into mounds. Place on cookie sheet 2 inches apart. Freeze for 30 minutes.
  4. Heat oven to 375 degrees F. Bake cookies until edges are golden brown, 10-13 minutes.
  5. Let cool before enjoying!

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!