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. :)

Gluten Free Red Velvet Cupcakes

by: Ms. Hull (4th Grade Teacher)

My son only likes cupcakes with chocolate frosting, so we make these half and half- half of the cupcakes get cream cheese frosting and the other half get chocolate frosting. Delicious either way!

Source: This recipe is our family's version of a recipe we found in the "America's Test Kitchen: How Can it Be Gluten Free" cookbook. We tweaked a few things to make it work for us. Hope you enjoy!

Ingredients

1.5 cups King Arthur Gluten Free Measure for Measure Flour 
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1 1/4 cups sugar
2/3 cup sour cream
6 TBS vegetable oil
2 large eggs
1 TBS red food coloring
1.5 teaspoons vanilla

Recipe Steps

  1. Preheat oven to 350 degrees and line 12 -cup muffin tin with cupcake liners.
  2. Whisk flour, cocoa, baking powder, salt, and baking soda together in a bowl.
  3. In a large bowl, whisk sugar, sour cream, oil, eggs, food coloring, and vanilla. Stir until combined.
  4. Whisk in flour mixture until the batter is thoroughly combined.
  5. Using an ice cream scoop or a large spoon, portion batter evenly into the muffin tin.
  6. Bake until a toothpick inserted into the center comes out clean, about 18-20 minutes.
  7. Let cupcakes cool for about 1 hour.
  8. Spread cream cheese frosting over the top of cupcakes and serve!

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!

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!

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.

Roasted Butternut Squash Quinoa Salad

by: Mrs. Tartaglino-Fahey (Fourth Grade)

This is a newer recipe for our family. We started making it about 4 years ago to take to Ossipee Lake in New Hampshire (we have a home nearby) for a delicious and portable lunch! Since then, it's become the requested dish for family and friend barbecues! It's gluten free, yet has lots of protein! We've created numerous variations...be creative!  

Source: This is sort of an assimilation of a number of recipes...there are few occasions where we follow a recipe at 'face value!'

Ingredients

6 c butternut squash (1 med butternut squash), peeled/ cut in 1 inch cubes
1 Tbsp olive oil
1/2 tsp salt and 1/2 tsp black pepper
1 tsp dried rosemary
1 cup uncooked quinoa
1/2 cup red onion, finely chopped
2 cups baby kale or spinach, chopped
1/2 cup dried cranberries
1/2 cup chopped pecans
1 cup goat cheese

Balsamic Vinaigrette-whisk ingredients
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tsp. honey
2 tsp. Dijon mustard
1 clove garlic , minced
salt and pepper, to taste

Recipe Steps

  1. Preheat oven to 400 F or grill.
  2. In a large bowl, toss the butternut squash with olive oil and season with salt, freshly ground pepper, and rosemary. Spread butternut squash in a single layer on a foil-lined baking sheet. Roast for 20 minutes or until squash is tender and lightly browned.
  3. While the butternut squash is roasting, rinse quinoa and place in a medium pan with 2 cups water. Bring to a boil, reduce to a simmer and cook partially covered until liquid is absorbed – about 16-18 minutes. Allow to cool 1 hour.
  4. To assemble the salad, combine the roasted butternut squash, cooked quinoa, chopped red onion, chopped kale or spinach, cranberries, chopped pecans and goat cheese in a large bowl. Add the balsamic vinaigrette and mix until combined. Season with salt and pepper, to taste. Serve warm or cold.

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!