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 Pasta1 tsp fresh ground pepper3 T buttera little more than 1 cup Parmesan cheesesalt Recipe Steps Cool pasta, drain, reserving 3/4 cup of cooking water . Melt 2 T of the butter in a large skillet and then add pepper and sauté, swirling the pan, for about 1 min. Add about 1/2 cup of cooling water to pan and bring to a simmer. Add pasta and remaining butter. Add Parmesan, and stir for a few minutes, until cheese melts and combines with liquid READ MORE

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 ShrimpBeef BallChinese CabbageNoodles Recipe Steps Cut shrimp, beef balls and vegetables. Boiling water to cook noodles. Cook the noodles and put them in a bowl. Freshly boil a pot of hot water, then put beef ball, shrimp, Chinese cabbage. Add salt, pepper, soy sauce to make the soup fit your taste. 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 noodles6 large eggs1 lb sour cream (2 cups)8 oz cottage cheese (1 cup)8 oz cream cheese, softened (1 cup)1 cup sugar1/4 cup unsalted butter, melted1/4 tsp saltCinnamon and sugar for dustingNonstick cooking oil spray Recipe Steps Place a rack in the middle of your oven and preheat to 350 degrees F. 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. In a food processor or blender, blend together the eggs, sour cream, READ MORE


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 Bread2 ¼ teaspoons (1 standard ¼ – ounce packet) active dry yeast⅓ cup + 1 tsp honey ⅓ cup canola oil, plus more for the bowl2 large eggs + 1 large yolk1 ½ tsp table salt4 ¼ cups all-purpose or bread flour, plus more for your work surface Egg Wash1 large egg Recipe Steps Make your dough: Whisk yeast and 1 tsp honey into ⅔ cup warm water and let stand until foamy, a few minutes READ MORE

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 butter3 cups sugar6 large eggs3 cups Swans Down cake flour (sifted)1/4 teaspoon salt1 teaspoon vanilla extract1/4 teaspoon baking soda1/2 pint sour cream Recipe Steps Allow butter and eggs to adapt to room temperature before beginning this recipe. Preheat oven to 325 degrees. Cream butter READ MORE

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 grated1/2 small white onion, diced1 cucumber, peeled and chopped1 can pitted and sliced black olives1 cup mayonnaise 3 tablespoons white vinegar2 teaspoons lemon juice2 teaspoons sugargarlic powder (to taste)onion powder (to taste)black pepper (to taste)salt (to taste) Recipe Steps Cook pasta al dente according to box instructions. Drain and READ MORE

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 butter1 1/2 cups of sugar1 egg1 cup of canned pumpkin1 tsp of vanilla2 1/2 cups of flour1 tsp baking powder1 tsp baking soda1/2 tsp of salt1 tsp of nutmeg1 tsp cinnamon1 1/2 cups of chocolate chips Recipe Steps Cream butter and sugar Beat in egg, pumpkin, and vanilla In a separate bowl, mix and sift dry ingredients Add dry ingredients to the creamed mixture and mix well Add chocolate chips Drop rounded spoonfuls on a well greased cookie sheet 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 sugar12 pieces of spring roll wrapper2 cups cooking oil Recipe Steps Roll the banana on the sugar plate and ensure that the banana is coated with enough sugar Place the banana with sugar coating in the spring roll wrapper Fold and lock the spring roll wrapper, use water to seal the edge In a pan, heat the oil and put in some sugar. Wait until the brown sugar READ MORE

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 garlicTablespoon olive oil1 pound ground beef (can substitute Beyond Meat or Impossible Meat)Tablespoon dried BasilTablespoon dried OreganoTeaspoon saltTeaspoon pepper1 cup breadcrumbs1 egg2 large cans tomato sauce1 large can tomato paste Recipe Steps In a deep pot, saute the garlic in the olive oil at a low temperature until it is a touch brown. Mix together beef, egg, breadcrumbs and all herbs/spices. Roll the mixture into meatball size balls and drop them in the pot one at a time. Once they are all in turn up heat to medium to fry and thoroughly cook meatballs (about 10 minutes). Stir constantly. Once the meat is cooked add tomato sauce and paste and turn heat to low. READ MORE

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 beef1 egg1 cup of plain bread crumbs1 large chopped onion1/4 cup of parsley1 teaspoon of salt1 teaspoon of garlic powder1/4 cup water (use more if it seems too dry)Oregano Olive Oil My family was a READ MORE

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 READ MORE