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.

Shrimp Meatballs and Vegetable Noodles

by: Haoxuan Hu (kindergarten), Ms. Phillips (ELL teacher)

This bowl of noodle ingredients is simple and easy to cook. There are beef, shrimp, vegetables. It is nutritious and suitable for family eating.

Source: great-grandmother

Ingredients

Shrimp
Beef Ball
Chinese Cabbage
Noodles

Recipe Steps

  1. Cut shrimp, beef balls and vegetables.
  2. Boiling water to cook noodles.
  3. Cook the noodles and put them in a bowl.
  4. Freshly boil a pot of hot water, then put beef ball, shrimp, Chinese cabbage.
  5. Add salt, pepper, soy sauce to make the soup fit your taste.
  6. Finally, pour the cooked soup on the noodles.

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.

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.

Macaroni Salad

by: Miss Sampieri (1st grade teacher)

Every year growing up, my family would have a backyard party at the end of summer. This macaroni salad was always a staple and the first food to go. This recipe was written down for me once I was old enough to make it on my own, which is why the seasonings don’t have exact measurements. It’s a fun way to learn what a dish needs in order to taste amazing! 

Source: Family recipe

Ingredients

1 box (lb) elbow pasta (or similar)
1 carrot, peeled and grated
1/2 small white onion, diced
1 cucumber, peeled and chopped
1 can pitted and sliced black olives
1 cup mayonnaise
3 tablespoons white vinegar
2 teaspoons lemon juice
2 teaspoons sugar
garlic powder (to taste)
onion powder (to taste)
black pepper (to taste)
salt (to taste)

Recipe Steps

  1. Cook pasta al dente according to box instructions. Drain and rinse with cold water. Return to the pot and fill with COLD water; add salt and stir. Cover loosely and let sit 30-45 minutes. (This will keep the salad from drying out.)
  2. Into a large bowl, add grated carrot and diced onion.
  3. Add white vinegar and lemon juice. Stir, then let sit for 3-5 minutes.
  4. Stir in sugar and mayonnaise, then add 3-4 shakes of garlic powder, 2-3 shakes of onion powder, and 4-5 cracks of black pepper.
  5. Drain pasta and add to the bowl, mixing well. Adjust seasonings to taste (At this point, I usually add more garlic powder and black pepper.)
  6. Sprinkle chopped cucumber to the top of the bowl and salt; let sit for 2 minutes before mixing in.
  7. Drain and add sliced olives, mixing well.
  8. Taste and adjust seasonings if needed (again, I usually am adding more garlic powder and black pepper).
  9. Cover and refrigerate 2+ hours before serving (or overnight). This truly gets better as it marinates!
  10. Stir well before serving and enjoy!!

Pumpkin Chocolate Chip Cookies

by: Mrs. White (2nd Grade Teacher)

Neither of my kids like pumpkin but they love these cookies. They are always requested during the fall and winter months. 

Source: I got this recipe from my college roommate. Her mother would make them and send them to us.

Ingredients

1/2 cup of butter
1 1/2 cups of sugar
1 egg
1 cup of canned pumpkin
1 tsp of vanilla
2 1/2 cups of flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp of salt
1 tsp of nutmeg
1 tsp cinnamon
1 1/2 cups of chocolate chips

Recipe Steps

  1. Cream butter and sugar
  2. Beat in egg, pumpkin, and vanilla
  3. In a separate bowl, mix and sift dry ingredients
  4. Add dry ingredients to the creamed mixture and mix well
  5. Add chocolate chips
  6. Drop rounded spoonfuls on a well greased cookie sheet
  7. Bake at 350 for 15 minutes

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!

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!