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 IngredientsEggplant Lemon Garlic Tahini (optional) Salt olive oil/za’atar (optional)Recipe Steps 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. 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. Put in on the grill or in the oven. You READ MORE

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! Ingredients1.5 cups King Arthur Gluten Free Measure for Measure Flour 1/4 cup unsweetened cocoa powder1 teaspoon baking powder1/2 teaspoon salt1/8 teaspoon baking soda1 1/4 cups sugar2/3 cup sour cream6 TBS vegetable oil2 large eggs1 TBS red food coloring1.5 teaspoons vanillaRecipe Steps Preheat oven to 350 degrees and line 12 -cup muffin tin with cupcake liners. Whisk flour, cocoa, baking powder, salt, and baking soda READ MORE

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. Ingredients2 cups cooked broccoli (chopped into small pieces)8-12 eggs1/4 cup milksalt and pepper to taste (optional: 1/2 Cup shredded cheddar cheese, 1 diced onion or any other veggie)Recipe Steps Beat eggs, milk and salt and pepper for 2 minutes. Add remaining cooled ingredients and mix well. Put in a buttered round baking plate. 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/Ingredients2 large skinless, boneless chicken breasts or 2 thighs (frozen works great too)15 oz can black beans drained and rinsed15 oz can white beans drained1 medium onion chopped15 oz can corn with juice10 oz can Rotel diced tomatoes with green chilis with juice1/2 cup chicken broth or stock1 tsp chili powder or to taste1 tsp cumin powder8 oz package cream cheese cut into 6 piecesRecipe StepsPlace all of your ingredients into your pressure cookerAdd 1/2 to 1 tsp chili powder, 1 tsp cumin, ranch packet. Stir READ MORE

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/) IngredientsBananas (2, ripe, mashed)2 large eggs1/4 cup butter1 tsp vanilla3/4 cup oats1/4 cup sugar1/4 tsp sea salt1/2 tsp cinnamon1 READ MORE

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!IngredientsHead of CauliflowerBuffalo SauceBlue Cheese or Ranch optionalRecipe StepsPreheat oven to 400 degrees FRinse and dry cauliflowerChop cauliflower into bite sized piecesToss cauliflower in a bowl with your favorite buffalo sauceSpread cauliflower bites onto a baking sheetBake 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!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 TimesIngredients1 cup peanut butter1 cup/200 grams granulated sugar1 large eggRecipe StepsIn a bowl, mix together 1 cup peanut butter, 1 cup granulated sugar and 1 large egg.Roll into tablespoon-size balls or scoop and drop, spaced evenly, onto a parchment- or foil-lined sheet tray.Use the tines of a fork to press each mound down, making a crosshatch pattern on the top of the cookie. 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 READ MORE

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!’Ingredients6 c butternut squash (1 med butternut squash), peeled/ cut in 1 inch cubes1 Tbsp olive oil1/2 tsp salt and 1/2 tsp black pepper1 tsp dried rosemary1 cup uncooked quinoa1/2 cup red onion, finely chopped2 cups baby kale or spinach, chopped1/2 cup dried cranberries1/2 cup chopped pecans1 cup goat cheeseBalsamic Vinaigrette-whisk ingredients1/2 cup olive READ MORE

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/ Ingredients16 oz strawberries3/4 cup white sugar2 tbs lemon juiceRecipe StepsHull and coarsely chop your strawberries and save them to the side.In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice.Stir over medium-low heat until the sugar is 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 collection grow! Enjoy!Underwood’s Community READ MORE