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!

Homemade Gnocchi with Tomato Sauce

by: Ms. Bardin (fourth grade teacher)

This is a recipe I learned when I traveled to Italy last summer. It was so interesting to learn homemade techniques for dishes I had only seen in restaurants. This year I cooked this dish for my mom for Mother’s Day and it was delicious!  

Source: Cooking class in Sorrento, Italy

Ingredients

2 lbs of red potatoes
1 lb flour
2 eggs
2 28oz cans of peeled tomatoes
2 cloves of garlic
10 leaves of basil
2 tbsp olive oil
salt
fresh mozzarella (if desired)

Recipe Steps

Potatoes

  1. Boil unsalted water to cook the potatoes without peeling for 30 minutes. When the potatoes are soft (poke with fork) they are ready.
  2. Wait 5-10 minutes for the potatoes to cool
  3. In a separate bowl, whisk the two eggs
  4. Peel the potatoes and crush them (using a potato masher or ricer is best) and then mix the eggs into the potatoes
  5. Using your counter surface mix in half of the flour (8oz) until the dough becomes soft
  6. Roll portions of the dough into 1 in thick “snakes”. Coat your hands and dough with the remaining flour as you work so that it does not stick to your surface.
  7. Cut the dough into 1/2 in to 1 in size pieces using the side of a spatula
  8. The gnocchi you do not want to cook can be frozen for a month.
  9. Boil salted water to cook the gnocchi. The gnocchi are ready when they float on the water.
  10. Add to a bowl with your sauce and some chunks of mozzarella and enjoy!

Tomato Sauce

  1. In a separate pot, add the olive oil, chopped garlic, and chopped basil and cook for 1 minute on medium heat.
  2. Add the tomatoes, crushing them with a spoon or potato masher in the pot.
  3. Cover and let cook for 25-30 minutes on low/medium heat
  4. Add 3-4 pinches of salt and the sauce is ready to serve!

Blueberry Pie

by: Ms. Bonelli (Speech-Language Pathologist)

This recipe is special to me because blueberry pie was my grandmother’s favorite type of pie. Though this is not my grandmother’s recipe, it is very similar to the one she made. It is also the very first pie recipe I made on my ongoing journey to become a pie expert.   

Source: Art of the Pie by Kate McDermott

Ingredients

DOUBLE CRUST PIE DOUGH:
2 1/2 cups all-purpose flour, unbleached
1/2 teaspoon salt
14 tablespoons salted or unsalted butter, cut into tablespoon size pieces
1/2 cup ice water + 1-2 tablespoons more as needed

FILLING:
5-6 cups (about 1 3/4 pounds), blueberries, fresh or unthawed frozen
3/4 sugar
A pinch of nutmeg
1/3 teaspoon salt
1 teaspoon freshly squeezed lemon juice
1/3 cup flour
2 tablespoons cornstarch or quick-cooking tapioca
1 recipe double crust pie dough (see above ingredients)
1/2 tablespoon butter
1 tablespoon sugar, for sprinkling on top of the pie

EGG WASH:
1 egg white plus 1 tablespoon water, fork beaten

Recipe Steps

FOR THE DOUBLE CRUST PIE DOUGH:

  1. Put all ingredients but the ice water in a large bowl.
  2. With clean hands, quickly mash the mixture together, or use a pastry blender with an up and down motion, until the ingredients look like cracker crumbs with lumps the size of peas and almonds. These lumps make your crust flaky.
  3. Sprinkle ice water over the mixture and stir lightly with a fork.
  4. Squeeze a handful of dough to see if it holds together. Mix in more water as needed.
  5. Divide the dough in half and make two chubby discs about 5 inches across.
  6. Wrap the discs separately in plastic wrap, and chill for about an hour.

ROLLING INSTRUCTIONS:

  1. Take out the dough discs and let them temper until they feel slightly soft to the touch and easy to roll out. Unwrap one disc and place it on counter top.
  2. Thump the disc with your rolling pin several times. Turn it over and thump the other side.
  3. Roll the crust out from the center in all directions until it is 1-2 inches larger than your pie pan.
  4. Fold the dough over the top of the pin and lay it in the pie pan carefully.
  5. Don’t worry if the crust needs to be patched together. Paint a little water where it needs to be patched and “glue” on the patch piece.
  6. Put the filling in the pie and repeat the process with the other side.

FILLING:

  1. Preheat the oven to 425 degrees F
  2. Put the blueberries, sugar, nutmeg, salt, lemon juice, flour, and cornstarch or quick-cooking tapioca in a big bowl, and mix lightly until the fruit is coated.
  3. Roll out the bottom dough and place it in your pie pan.
  4. Add the blueberry filling and dot it with little pieces of butter.
  5. Roll out the remaining dough, lay it over the fruit, trip, crimp, and cut 5-6 vents on top, or cut strips and weave a lattice top.
  6. Brush the crust with some egg white wash.
  7. Bake for 20 minutes at 425 degrees F. Reduce the heat to 350 degrees F and bake for 35-40 minutes more. When there are 10-15 minutes of bake time left, open the oven, pull the pie out, and quickly and evenly sprinkle the top of the pie with sugar. Close the oven and continue baking for 10-15 minutes. Look for the steady bubbling of the fruit filling coming through the vents or latticework to make sure the filling is fully cooked.
  8. Cool the pie before serving so the fruit filling can set up.
  9. ENJOY!

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.

Easy Carrot Cake Trifle

by: Ms. Harold (Interim Principal)

Discovered it while vacationing in California. Since then its been a family favorite.

Source: A friend made it or us. Do not know the origin.

Ingredients

Box of Carrot Cake mix
8 ounces cream cheese
¾ cup butter soften
3 ½ cups powdered sugar
1 teaspoon vanilla
16 ounces Cool Whip
1 cup chopped walnuts

Recipe Steps

  1. Prepare the carrot cake and bake according to the package for a 9×12 cake.
  2. Allow the cake to cool and cut into cubes.
  3. Using an electric mixer, mix the utter and the cream cheese until the mixture is light and fluffy. (2-3 minutes).
  4. On low speed add the powdered sugar, ½ cup at a time until it is thoroughly mixed.
  5. Add the vanilla and beat frosting for about 2 minutes.
  6. Gently fold in the Cool Whip until completely mixed in.
  7. In a trifle or glass dish, alternate the cake, cream cheese mixture until the trifle dish is full.
  8. Can add canned pineapple and/or orange bits. (optional)
  9. Sprinkle walnuts on top.
  10. Refrigerate until serving.

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!

Zucchini Breakfast Bread

by: Ms. Whalen (Occupational Therapist)

I am always looking for new and interesting ways to use fresh produce. I found this recipe on line and tried it out. It was amazing and very simple. My extended family loves to get together and eat, and I tend to be more of the cook than the baker. This bread was my ticket into the world of the bakers, and so easy!  

Source: www.foodandwine.com, Paige Grandjean

Ingredients

2 Tablespoons salted butter, softened
1/4 cup turbinado sugar
1 1/2 cups all purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
2 large eggs
1 grated unpeeled large zucchini
1 cup granulated sugar
1/2 cup canola oil (I used light olive oil)
1 1/2 teaspoons vanilla extract
1 teaspoon orange zest
3/4 cup chopped pecans ( I used walnuts)
1/2 cup plus 1 1/2 Tablespoons old fashioned rolled oats divided

Recipe Steps

  1. Preheat oven to 350 degrees. Grease a loaf pan with 2 Tablespoons of butter and coat with turbinado sugar
  2. Whisk flour, cinnamon, salt, baking powder, baking soda and allspice in a medium bowl and set aside.
  3. Whisk eggs in a large bowl until pale and foamy.
  4. Add zucchini, granulated sugar, oil, vanilla, and orange zest. Whisk to combine.
  5. Add flour mixture, whisk until just incorporated.
  6. Stir in nuts and 1/2 cup of oats
  7. Pour into prepared pan, smooth top and sprinkle with remaining oats
  8. Bake until golden brown, about 55 minutes to 1 hour. Wooden pick inserted into center will be clean
  9. Cool on wire rack in pan 15 minutes and out of pan about an hour

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!

Banana and Chocolate Chip Power Cake Muffins

by: Ms. Murphy (Grade 5)

I love making these muffins with my nieces as a healthy breakfast snack! They love the banana and chocolate chip mixture in each bite : )

Source: Kodiak Cakes: Power Cakes Muffins

Ingredients

2 cups kodiak cakes mix
3/4 cup milk
1/2 cup brown sugar
1/4 cup butter, melted
2 bananas, mashed
1 egg
1 tsp cinnamon
1 tsp vanilla
1/2 mini chocolate chips

Recipe Steps

  1. Preheat oven to 350
  2. Combine all ingredients in a mixing bowl and blend until smooth.
  3. Fill greased muffin cups 3/4 full.
  4. Bake at 350 for 16-18 minutes.
  5. Enjoy : )

Lemon Turmeric Cake

by: Ms. Phillips (ELL teacher)

My sister and I made this cake recently while at home. We enjoy trying out new recipes together, and this one was delicious. I hope you enjoy turning sour lemons into this sweet treat!

Source: Nothing Fancy cookbook by Alison Roman

Ingredients

1 1/2 cups flour
2 tsp baking powder
1 tsp salt
3/4 tsp ground turmeric
1 cup + 2 tbsp sugar
1 1/2 lemon ( 2 tbsp lemon zest, 2 tbsp lemon juice, half lemon thinly sliced)
3/4 cup sour cream or full-fat greek yogurt
2 large eggs
1/2 cup (1 stick) unsalted butter, melted

Recipe Steps

  1. Preheat oven to 350F and lightly grease loaf pan (line pan with parchment paper if desired)
  2. In medium bowl, whisk flour, baking powder, salt, and turmeric
  3. In large bowl, combine 1 cup of sugar with lemon zest, rub together with fingers until the sugar is yellow. Whisk in sour cream, eggs, and lemon juice
  4. Add wet mixture to flour mixture, stirring just to blend. Fold in melted butter
  5. Pour batter into the loaf pan and top with lemon slices and 2 tbsp sugar
  6. Bake for 50-60 minutes until the top is golden brown and toothpick comes out clean.
  7. Let cool before slicing! Enjoy!

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!