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.

Lemon Raspberry Muffins

by: The Vonnegut Family

Shea learned to make these on her own during out time at home! Muffins are best when served warm with butter!

Source: 100 Days of Real Food website

Ingredients

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon lemon zest
1 stick softened butter
1 egg
1/2 cup pure maple syrup
1/2 cup milk
1 teaspoon pure vanilla extract
1 cup frozen raspberries

Recipe Steps

  1. Preheat oven to 350F. Spray or line muffin pan.
  2. In small bowl, whisk together the flour, baking soda, salt, and lemon zest.
  3. In a large bowl, use an electric whisk (or beat) cream the butter until smooth.
  4. Turn the speed down to low and slowly add in the egg, syrup, milk, and vanilla.
  5. With the speed still on low, slowly add in the flour, scraping the sides of the bowl as necessary.
  6. Carefully fold in the raspberries until well combined.
  7. Add batter evenly to muffin cups. (Makes 12 muffins)
  8. Bake about 18-20 mins.

Auf Lauf (Dutch Baby/German Pancake)

by: Skinner-Holmberg family (4th & 8th grade)

My family made “auf lauf” for weekend breakfasts when I was growing up, but when I reached adulthood and asked for the recipe, I found out it had not been written down, and I couldn’t replicate it. Then I received Joy of Cooking and discovered that what we had always called auf lauf was a well-known thing called a “Dutch Baby!” We have this often for brunch on weekends, though we use about half the butter that Joy of Cooking uses! Through quarantine we have made lots of great breakfasts but I always come back to auf lauf because it is easy, homey, yummy, and beautiful!  – Erika

Source: Our family’s version of Joy of Cooking’s recipe!

Ingredients

4 eggs
1 cup milk
1 cup all purpose flour (can substitute up to 1/2 cup whole wheat)
4 T butter
1/3-1/2 cup sugar

Recipe Steps

  1. Preheat oven to 425 degrees.
  2. Once oven is hot, place butter in a 9×13 inch pan and place pan in the oven.
  3. While butter is melting, whisk together other ingredients. Mix well, should be smooth.
  4. When butter has melted, pour batter into pan and bake for 15-17 minutes until edges have puffed dramatically and turned golden brown and pancake is set.
  5. Serve immediately with fruit compote, powdered sugar, maple syrup, or jam. Serves 4.

Chocolate Chip Skillet Cookie

by: Mrs. Castodio (5th grade teacher)

If you know me, you know that I have a BIG sweet tooth and chocolate chip cookies are my favorite sweet treat! When my husband and I got married last year, our friends gifted us a cookbook that they wrote themselves, called The New Newlywed Cookbook. As I was flipping through, this recipe caught my eye and it was the first one I made. I used two mini skillets so that I could have my own warm, gooey cookie skillet all to myself! It is a fun way to change up your traditional chocolate chip cookie dessert and is so delicious with a big scoop of vanilla ice cream on top! 

Source: The New Newlywed Cookbook by Kenzie Swanhart & Julien Levesque

Ingredients

1/2 cup (plus 1 tablespoon) all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, at room temperature
3 tablespoons granulated sugar
3 tablespoons packed light brown sugar
1/4 teaspoon vanilla extract
1 egg
1/2 cup chocolate chips of your choice

You will need a cast iron skillet (or two mini skillets!) to make this recipe

Recipe Steps

  1. Preheat the often to 350 degrees.
  2. In a small bowl, stir together the flour, baking soda, and salt until well combined.
  3. In a separate bowl, stir together the butter, granulated sugar, brown sugar, and vanilla until creamy. Add the egg and mix until all the ingredients are fully incorporated.
  4. Add the dry ingredients to the butter mixture. Using a spatula, mix all the ingredients together, scraping down the sides of the bowl.
  5. Stir the chocolate chips into the dough.
  6. Grease a small cast iron skillet (or two mini skillets). Add the cookie dough to the greased skillet, spreading it in an even layer.
  7. Bake for 25 minutes or until the cookie begins to turn brown on top.
  8. (Optional) Top with a scoop of your favorite ice cream and enjoy!

Easy Bagels!

by: Mrs. Olwell (grade 5 teacher)

I started making this recipe at the beginning of our quarantine when I was pregnant. I made them for the first time the day after we found out that we would be out of school. I was sad because it meant I wouldn’t get to say goodbye to my students before I had my baby and would be on maternity leave. I needed to keep busy by cooking and baking to keep my mind off of everything going on. My husband had one and said “oh my goodness this is the best bagel I’ve ever had!” They were so easy to make I made them many times those couple of weeks I was pregnant. After I had baby Hunter, my husband made them for me as my first meal back at home. I’ll always think about this bittersweet time when I eat them!  

Source: Recipe by Gina Homolka

Ingredients

1 cup flour (can use gluten free)
2 tsp baking powder
1 tsp salt
1 cup 0% fat Greek yogurt
1 egg
Topping of choice: sesame seeds, cinnamon sugar, or our favorite, Trader Joe’s Everything Seasoning (can order on Amazon!)

Recipe Steps

  1. Preheat oven to 375F. Place parchment paper on a baking sheet or spray baking sheet with oil.
  2. In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined.
  3. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
  4. Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
  5. Top with egg wash and sprinkle with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Cool for 15 minutes.
  6. Enjoy! 🙂

Chocolate Chip Cookies

by: Ms. Melanson (3rd grade teacher)

This is a new chocolate chip cookie recipe I recently tried out while at home. I have been trying some plant-based inspired recipes and I found this one in a magazine! I was really inspired to find a plant-based chocolate chip cookie I enjoy because I love baking chocolate chip cookies with my mom! I have lots of special memories baking with her from when I was growing up. She has a super, top secret recipe for chocolate chip cookies that is the best! But this one is pretty good too! 

Source: Good Housekeeping 

Ingredients

2 cups all purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1 cup bittersweet chocolate chips (dairy free)
1 cup semisweet chocolate chips (dairy free)
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup canola oil
1/4 cup water
2 tsp pure vanilla extract

Recipe Steps

  1. In medium bowl, whisk together flour, baking soda, and salt. Mix with chocolate.
  2. In second bowl, break up brown sugar, making sure there are no lumps. Add granulated sugar, oil, water, and vanilla and whisk to combine. Add flour mixture and mix until just combined.
  3. Line 2 cookie sheets with parchment paper. Spoon out 1/4 cupfuls of dough into mounds. Place on cookie sheet 2 inches apart. Freeze for 30 minutes.
  4. Heat oven to 375 degrees F. Bake cookies until edges are golden brown, 10-13 minutes.
  5. Let cool before enjoying!

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.

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!