Broccoli Tofu over Rice

by: The Dao Family

We enjoy takeout Chinese food and this recipe has become a tasty family favorite that we can make at home. The original recipe calls for beef, but we’ve substituted with tofu for a vegetarian version.

Source: What’s Gaby Cooking: Eat What You Want Cookbook, 2020

Ingredients

1 block of tofu (firm or extra firm), cubed
1/2 cup soy sauce
3 T brown sugar
5 cloves garlic, minced
1 (1-inch) piece of fresh ginger, peeled and grated
1 T cornstarch
1 T sesame oil
1/2 yellow onion, sliced
1 large head of broccoli, cut into florets and blanched
Cooked rice
1 T toasted sesame seeds (optional)
3 scallions, sliced on the bias (optional)

Recipe Steps

  1. Whisk together soy sauce, brown sugar, garlic, ginger, and cornstarch. Set aside.
  2. Heat sesame oil over medium-high in a large skillet. Add onions.  Saute for 8 mins. 
  3. Add the blanched and drained broccoli. Cook for 1 min.
  4. Add the garlic sauce and stir to coat.
  5. Add the tofu and warm through for about 3 min. 
  6. Transfer to serving plates over rice.
  7. Garnish with sesame seeds and scallions (optional).

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.

Margarita Chicken

by: Lacey Rochford (Executive Assistant)

This is a delicious dish that reminds me of home. My parents live far away and whenever I visit, my mom makes this Margarita Chicken for our family to enjoy together. It’s easy to make and requires very few ingredients- a great dish to whip up when entertaining company!

Source: Teton County Homemakers (Jackson Hole, WY)

Ingredients

2-4 Boneless, Skinless Chicken Breasts
Honey
Lime Juice
Plain Corn Chips- White or Yellow
Salsa
Cheese- Shredded Cheddar or Cheddar Jack Mixture

Recipe Steps

  1. In a bowl, mix honey and lime juice- stir together to a honey consistency
  2. Use a rolling pin to crush corn chips in a large quart or gallon size baggie
  3. Put chicken in the honey/lime mixture to coat, then put in the corn chip baggie to coat with chips
  4. Place chicken breasts in a baking dish that has been sprayed with cooking spray
  5. Bake at 350 degrees for 45 minutes to 1 hour
  6. During the last 10 minutes, top the chicken with salsa and sprinkle cheese on top- finish baking until the cheese is melted
  7. Compliment with a side of Spanish rice and a salad

Broccoli Quiche

by: Mrs. Ross (Team Specialist)

I started making this recipe when it was the end of the week and my groceries were getting low. I had plenty of eggs and cooked broccoli. I decided to try and make a quiche. My family loved it. I have been making it for about 3 years now.

Source: I made this recipe up on my own. It is fun to adjust the recipe. Sometimes I add onions or baked ham.

Ingredients

2 cups cooked broccoli (chopped into small pieces)
8-12 eggs
1/4 cup milk
salt and pepper to taste (optional: 1/2 Cup shredded cheddar cheese, 1 diced onion or any other veggie)

Recipe Steps

  1. Beat eggs, milk and salt and pepper for 2 minutes.
  2. Add remaining cooled ingredients and mix well.
  3. Put in a buttered round baking plate.
  4. Cook at 375 degrees for 35-45 minutes

Pressure Cooker White Chicken Chili

by: Alan Ripp (Special Friday Principal’s Helper)

Not being able to go to the grocery store every day like I used to, I looked for an easy recipe that used pantry staples and super tasty. I make it every 2 weeks now, it’s that good!

Source: I found this on-line, searching for easy chicken chili – https://natashaskitchen.com/instant-pot-white-chicken-chili/

Ingredients

2 large skinless, boneless chicken breasts or 2 thighs (frozen works great too)
15 oz can black beans drained and rinsed
15 oz can white beans drained
1 medium onion chopped
15 oz can corn with juice
10 oz can Rotel diced tomatoes with green chilis with juice
1/2 cup chicken broth or stock
1 tsp chili powder or to taste
1 tsp cumin powder
8 oz package cream cheese cut into 6 pieces

Recipe Steps

  1. Place all of your ingredients into your pressure cooker
  2. Add 1/2 to 1 tsp chili powder, 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.
  3. Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the “sealing” position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min
  4. Remove the chicken to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine.
  5. I add tortilla chips and sour cream – but you can add anything you like!

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 9×13 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!

Cantaloupe Salad with Sliced Feta

by: Ms.Beverly

I love to make it. It’s just a very simple salad to make and is so refreshing in the summertime.

Source: I found it in REAL SIMPLE.

Ingredients

1 small shallot, finely chopped
5 Tbsp. Champagne
or white wine vinegar
1 3-lb. cantaloupe, peeled seeded and sliced
1 English cucumber, sliced
6 oz. of feta cheese. thinly sliced(about 1 1/2 cups)
1/2 loaf of ciabatta bread, sliced
7 Tbsp. olive oil divided
1 1/2 tsp. kosher salt, divided
1/2 cup loosely packed fresh basil leaves
1/2 tsp. freshly ground black pepper
1/2 cup roughly chopped toasted almonds
1/8 tsp freshly ground pepper

Recipe Steps

  1. STIR shallots and vinegar in a small bowl and let stand for minutes.
  2. MEANWHILE, arrange cantaloupe and cucumber on a large platter and top with feta: set aside
  3. HEAT a grill pan over high heat. Brush both sides of the ciabatta slices with 3 tablespoons of oil .Grill until charred on both sides
  4. WHISK teaspoon salt and remaining tablespoons of oil into the shallot -vinegar mixture.
  5. Drizzle over the salad. Top with basil,almonds,pepper and remaining. 1/2 teaspoon of salt.
  6. Serve with the grilled ciabatta.

YUMMY YUMMY and healthy too. 622 calories.

Tater Tot Casserole

by: Ms. Carr (School Psychologist)

One of my children is a “meat and potatoes” guy. We were looking for more dishes to accommodate his somewhat limited palate when we heard that one of the former Democratic presidential candidates was feeding a version of this recipe to supporters, so we decided to try it. The meal was a win for our family, even though it did not help the candidate win the democratic nomination! 

Source: The New York Times 

Ingredients

½ cup unsalted butter
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 large white or yellow onion, finely chopped
Kosher salt and black pepper
¾ cup all-purpose flour
3 cups whole milk
2 tablespoons chicken, vegetable or beef broth base or bouillon
2 pounds ground beef (about 15 percent fat)
9 ounces frozen peas or corn, or a combination
1 ½ pounds frozen Tater Tots
1 cup shredded Cheddar (optional)

Recipe Steps

Step 1: Heat the oven to 400 degrees. Make the creamed soup: In a large pot, melt 6 tablespoons butter over medium-high heat. Add the carrots, celery, half the onion and a pinch of salt and cook, stirring occasionally, until soft, 12 to 15 minutes.

Step 2: Stir in the flour and cook for another minute. Add half the milk and cook, stirring, until thickened. Add the remaining milk and cook, stirring, until very thick. Stir in the broth base, and season to taste with salt and pepper. Pour into a heat-safe bowl and set aside.

Step 3: Wipe out the pot and set it back over medium-high heat. Melt the remaining 2 tablespoons butter, then add the remaining onion and a pinch of salt. Cook, stirring, until soft, 5 to 7 minutes. Add the ground beef and cook, breaking up with a wooden spoon, until browned. Stir in the peas or corn and season to taste with salt and pepper.

Step 4: Using a slotted spoon, drain and discard any excess liquid from the beef mixture. Transfer half the mixture to a 4-quart casserole dish and spread it out evenly. Spread half the creamed soup mixture on top. (It can be tricky to spread the soup over the beef, but it’s OK if it gets messy and mixes together a little bit.)

Step 5: Add the remaining beef mixture on top in an even layer, and spread the remaining creamed soup mixture on top. Cover with Tater Tots, sprinkle with another pinch of salt and pepper, then with cheese, if using.

Step 6: Bake until the tots are golden brown and crispy on top, about 45 minutes. Let cool slightly. If desired, sprinkle with chopped fresh parsley and serve with ketchup.

Grandma Gluck Spaghetti Sauce

by: Mr. Gluck (Building Aide)

Grandma taught us how to make this when we were little! A family favorite for decades. 

Source: Grandmother

Ingredients

Head of garlic
Tablespoon olive oil
1 pound ground beef (can substitute Beyond Meat or Impossible Meat)
Tablespoon dried Basil
Tablespoon dried Oregano
Teaspoon salt
Teaspoon pepper
1 cup breadcrumbs
1 egg
2 large cans tomato sauce
1 large can tomato paste

Recipe Steps

  1. In a deep pot, saute the garlic in the olive oil at a low temperature until it is a touch brown.
  2. Mix together beef, egg, breadcrumbs and all herbs/spices.
  3. Roll the mixture into meatball size balls and drop them in the pot one at a time.
  4. Once they are all in turn up heat to medium to fry and thoroughly cook meatballs (about 10 minutes). Stir constantly.
  5. Once the meat is cooked add tomato sauce and paste and turn heat to low.
  6. Let cook for an hour, stirring occasionally.
  7. Voila!

Fucarile Family Meatloaf

by: Mrs. Fucarile (Kindergarten Teacher)

Growing up my family owned an Italian restaurant that kept us very busy, so dinner time was important to all be together. My favorite night would be Tuesday nights, as my mom would make meatloaf. I would come home from practice or school to the smell of it cooking. It was a smell and a feeling I would never forget. 

Source: This recipe came from my mother Barbara. When I graduated from college my mom made me my very own recipe book. I bet you can guess the first recipe I tried to make 🙂 

Ingredients

1 pound of ground beef
1 egg
1 cup of plain bread crumbs
1 large chopped onion
1/4 cup of parsley
1 teaspoon of salt
1 teaspoon of garlic powder
1/4 cup water (use more if it seems too dry)
Oregano
Olive Oil

My family was a large family of 5 so my mother would double this recipe. Above is good for a family of 2 or 3.

Recipe Steps

Step 1: Preheat the oven to 450 degrees
Step 2: Chop the onion and mix all these ingredients in a large bowl. (Add extra water here if the mixture seems too dry)
Step 3: Make an oval shape of the ingredients mixed together in an oven-safe sheet.
Step 4: Sprinkle some oregano and olive oil on top before placing in the oven.
Step 5: Cook for 15 minutes at 450 degrees
Step 6: Lower heat to 350 degrees and cook for 45 more minutes

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!