by: Dr. Talukdar My parents are immigrants from Bangladesh and I have been blessed to enjoy Bengali and South Asian foods quite regularly, even now as an adult! This dessert is served on special occasions and, in particular, during Muslim holidays such as Eid-ul-Fitr and Eid-ul-Adha. This dish is my favorite of all South Asian desserts as it is sweet as can be and reminds me of my childhood and important family gatherings. Though I was born and raised in the United States, this dish offers a connection to my ethnic heritage. I hope you enjoy it! Source: Dr. Talukdar’s Mom Ingredients ½ cup basmati rice 1 quart regular milk (whole fat; do not use reduced fat) ½ cup brown sugar (date sugar is preferred, but can be difficult to find) 1 quart heavy cream Sliced/chopped pistachios or almonds (optional) READ MORE
Tag: Teacher
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 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 vanilla Recipe Steps Preheat oven to 350 degrees and line 12 -cup muffin tin with cupcake liners. Whisk flour, cocoa, baking powder, salt, and READ MORE
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 flour1/4 teaspoon baking soda1/4 teaspoon READ MORE
Margarita Chicken
by: Lacey Rochford (Executive Assistant) This is a delicious dish that reminds me of home. My parents live far away and whenever I visit, my mom makes this Margarita Chicken for our family to enjoy together. It’s easy to make and requires very few ingredients- a great dish to whip up when entertaining company! Source: Teton County Homemakers (Jackson Hole, WY) Ingredients 2-4 Boneless, Skinless Chicken BreastsHoneyLime JuicePlain Corn Chips- White or YellowSalsaCheese- Shredded Cheddar or Cheddar Jack Mixture Recipe Steps In a bowl, mix honey and lime juice- stir together to a honey consistency Use a rolling pin to crush corn chips in a large quart or gallon size baggie Put chicken in the honey/lime mixture to coat, then put in the corn chip baggie to coat with chips Place chicken breasts in a baking dish that has been 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. Ingredients 2 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/ Ingredients 2 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 pieces Recipe Steps Place all of your ingredients into your pressure cooker Add 1/2 to 1 tsp chili READ MORE
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
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 potatoes1 lb flour2 eggs2 28oz cans of peeled tomatoes2 cloves of garlic10 leaves of basil2 tbsp olive oilsaltfresh mozzarella (if desired) Recipe Steps Potatoes Boil unsalted water to cook the potatoes without peeling for 30 minutes. When the potatoes are soft (poke with fork) they are ready. Wait 5-10 minutes for the potatoes to cool In a separate bowl, whisk the two eggs Peel the potatoes and crush them (using a potato masher or ricer is best) READ MORE
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 READ MORE
Spinach-Cheese Squares
by: Nurse Carrie This recipe has made my kids’ school cookbook rounds numerous times. In my humble observations they appear to be the most popular appetizer at potlucks and guests constantly ask for the recipe. The best part is they come out delicious no matter who makes them, even by those who don’t consider themselves good cooks! Source: My mom, Carolyn Ford, better known as “Mimi.” Ingredients 4 TBSP butter 3 eggs1 cup flour1 cup milk1 tsp salt1 tsp baking powder1/8 tsp pepper1/4 tsp garlic powder1 & 3/4 sticks of Cracker Barrel cheddar cheese2 pkg of frozen chopped spinach defrosted and squeezed of excess water2 tsp Worcestershire Sauce2 TBSP of finely chopped onion Recipe Steps Preheat oven to 350 degrees. Place butter in 13″ X 9″ pan and place in oven to melt. Meanwhile, beat 3 eggs in a 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/) Ingredients Bananas (2, ripe, mashed)2 large eggs1/4 cup butter1 tsp vanilla3/4 cup oats1/4 cup sugar1/4 tsp sea salt1/2 tsp READ MORE
Challah
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