Ramen Eggs

12 eggs

1/2 C soysauce

1/2 C mirin

1 1/2 C water

Poke raw eggs on the fat side with needle.

Soft boil eggs, submerge in cool water, and peel.

Combine soysauce, mirin, and water, and place in a ziplock bag.

Place eggs in bag, remove air, and marinate 1-5 days in the fridge.
After removing eggs, you can reboil the marinade and reuse.

Buddy

Banquet Hall Beef Barley Soup

4 C boiling water
1 T coarse salt
2/3 C uncooked pearl barley

2 T butter

1 small onion, diced

2 medium carrots, diced

2 ribs celery, diced

2 t dried shallots

3/4 lb 1-inch cut deli roast beef, cut into small pieces

8 C water

5 beef bouillon cubes, crumbled

2 chicken bouillon cubes, crumbled

1/2 t salt

1/4 t white pepper

2 T garlic, minced

1 t parsley flakes

Combine boiling water and coarse salt over medium high.

Add pearl barley, stir, cover, and reduce heat to low.

Cook 30-40 mins or until tender, drain, and rinse with cold water.

Separately, melt butter in a large Dutch oven over medium heat.

Sauté onions, carrots, celery, and shallots 5 mins or until tender.

Add beef, water, all bouillon cubes, salt, pepper, and garlic.

Bring soup to boil, cover, and reduce heat to low.

Cook 20 mins or until meat is tender.

Add parsley and cooked barley and continue cooking 10 mins.

d23

Rainbow Fruit Salad

1 carton strawberries

2 apples

2 bananas

1 carton blueberries
8 oz cool whip

Note:

Milli's preschool class at Eanes Elementary 2019-2020 made this.

She ate so much that her teachers told me to make more for her!

To complete the rainbow, I might suggest adding:

3 clementines

1 bunch green grapes

1 carton blackberries

Ms. Laurie Sampson,

Preschool Program for Children with Disabilities at Eanes Elementary

Seven Layer Salad

3/4 head iceberg lettuce, chopped

3 ribs celery, chopped (optional; not in original recipe)

1 C frozen peas, thawed

4 boiled eggs, chopped

1/2 batch green onions, chopped

2 medium tomatoes, diced

8 pieces bacon, cooked, cooled, and crumbled

1 C shredded cheddar

3/4 C mayo

6.5 oz sour cream

4 t sugar

salt & pepper

Wash, chop, and spin dry all vegetables.

Layer lettuce in the bottom of a clear glass container.

Layer celery if using.

Sprinkle with salt and pepper.

Layer peas, eggs, green onions and then tomatoes.

Crumble 6 pieces of bacon over the top.

Sprinkle 3/4 C cheddar, sprinkle with salt and pepper, and set aside.

Separately, combine mayo, sour cream, and sugar.

Spread over the top of the salad.

Crumble remaining 2 pieces of bacon on top.

Finish with remaining 1/4 C cheddar.

Eat same day.

feastandfarm

Sushi Rice

3 rice maker cups sushi rice
3 T rice vinegar

2 T sugar

1 T salt

Rinse and drain rice until water runs clear.

Follow rice maker measurements to make rice.

In a small bowl, combine vinegar, sugar, and salt.

Microwave 30 secs or until dissolved.

Transfer cooked rice into large mixing bowl.

Fold vinegar into cooked rice, spreading rice out to cool.

Let cool to room temperature.

foodnetwork

Roasted Brussels Sprouts

1 1/2 lb brussels sprouts
3 T olive oil
3/4 t salt
1/2 t black pepper

Preheat oven to 400.

Cut off brussels sprouts ends and halve.

Mix with olive oil, salt, and pepper.

Roast 35-40 mins or until crisp on the outside.

Shake pan occasionally to brown evenly.
Sprinkle with extra salt before serving.

foodnetwork

Pumpkin Soup

1/4 C olive oil
1 yellow onion, chopped

1/2 bulb garlic, minced

1/2 t salt

2 t pumpkin pie spice

1/16 t cayenne

1/8 t pepper

4 C vegetable broth

2 C (or one 4 lb pumpkin) pumpkin purée

5.5 oz can full fat coconut milk

2 T maple syrup

Heat olive oil in Dutch oven over medium heat.

Add onion, garlic, and salt, and cook 10 mins.

Stir in pumpkin pie spice, cayenne, and pepper.

Pour in vegetable broth and add pumpkin purée.

Stir, bring to a boil, and simmer 15 mins.

Remove from heat and stir in coconut and maple.

Blend with an immersion blender.

Serves 4.

cookieandkate

Chicken Cabbage Salad

1/2 head of cabbage, thinly sliced

1 T salt
2 T fish sauce
2 T sugar
1 T lime juice
3 cloves garlic, minced
1 fresh red pepper, minced
1 boiled chicken or 2 cups chicken, finely shredded
1/2 bunch green onions, finely chopped
1 bunch mint, finely chopped
1 bunch basil, finely chopped
1 bunch cilantro, finely chopped

Mix salt with cabbage and let sit 10 mins.
Rinse and squeeze cabbage until dry.
Heat fish sauce and sugar until sugar is dissolved.
Let fish sauce cool and add lime juice, garlic, and red pepper.
Combine with cabbage with chicken and greens.
Squeeze prepared fish sauce into salad in two batches.

Mom

Baked Beans

1/4 medium onion, diced
1 t oil
28 oz can Bush's vegetarian beans
2 T brown sugar
1/2 t dry mustard
1/3 C ketchup
1/3 C Bull's Eye original barbeque sauce

Preheat oven to 350.
Coon onion in oil.
Combine all ingredients and place in 9x13 pyrex.
Bake 45-60 mins.
Let cool and refrigerate overnight.
Place cold beans in cold oven and bake an additional 45-60 mins.

Betty Reed

Roasted Cauliflower Soup

3 T olive oil
1 medium onion, thinly sliced

1 head very fresh cauliflower, broken into florets
salt
5 1/2 C water
olive oil
pepper

Heat olive oil over low heat and brown onion for 15 mins.

Add the cauliflower, salt to taste, and 1/2 C water. 

Raise the heat slightly and cover the pot tightly.

Stew cauliflower for 15-18 minutes, or until tender.

Add 4 1/2 C hot water, bring to a low simmer, and cook 20 mins.

Blend with immersion blender.

Let soup thicken for 20 mins, and thin with 1/2 C hot water.
Reheat and serve hot, with drizzled olive oil and pepper.

Serves 8

Emily Singor

Poached Eggs

oil
eggs

Fill pan with 1/2 to 1 inch water, cover, and boil.
Spray or coat poaching pods with oil.
Crack an egg in each and place in boiling water.
Cover, leaving a crack, and steam 4-6 mins.

LTK

Red Quinoa

2 parts red quinoa

1 part water

Boil quinoa and water.
Simmer covered 12-15 mins.
Turn off heat but keep covered 5-10 mins.

Vivi Muzio

Pumpkin Purée

pie pumpkin

Preheat oven to 350.
Cut in pumpkin in half.
Remove seeds for roasted pumpkin seeds or pumpkin seed milk.
Lay flat sides down silpat lined baking sheet.
Depending on size, bake 45-60 mins.

Let cool.
Peel skin off with spoon and scrape out stringy center.
Blend with immersion blender or food processor.
If desired, strain for thicker purée and pumpkin water.
One pumpkin yields about 1 C pumpkin water very easily.
I find that strained pumpkin purée bakes better.

To use pumpkin water in purée, reduce on stove until thick and syrupy.
Pumpkin water will turn darker and volume reduces to roughly a quarter.
Return natural pumpkin syrup to pumpkin purée for richer flavor.
Alternatively, use pumpkin water to make pumpkin spice syrup.

My kids love fresh pumpkin water with water and honey or maple over ice.

LTK

Spooky Popcorn

4 oz popcorn
2 - 2.5 oz (4T) peanut oil
3/4 - 1 t finely ground salt

Combine ingredients in large mixing bowl.

Cover with foil and make several small slits with knife.

Place bowl over high heat and shake vigorously with pliers.
As soon as popping ceases, remove from heat.

Remove foil and nestle glow stick into popcorn.

Eat in the dark!

For white cheddar popcorn,
Drizzle about 1 T olive oil over popped corn.
Sprinkle 1 T Saco and mix well.

Alton Brown

Wild Rice Stuffing

6 T butter
1 large onion
4 1/2 C chicken broth
3 T fresh thyme
1 1/4 C wild rice
1 1/4 C long grain white rice
3/4 C dried apricots, coarsely chopped
1 C dried tart cherries
1 C pecans, toasted and chopped

1/2 t salt

1/2 t pepper

Saute onion with 2 T butter over medium heat until brown.
Boil broth and 1 T thyme in a large saucepan.
Add wild rice and bring to a boil.
Simmer for 30 mins.
Add white rice, cover, and cook for another 15 mins.
Stir apricots, cherries, and 2 T thyme into rice.
Cover and simmer for 3 mins.
Stir in onions, 4 T butter, and pecans.
Stir in salt and pepper.

epicurious


Version 2:
3/4 C dried sour cherries
1/2 C golden raisins
1/2 C dried apricots, halved
3 T olive oil
1 medium onion, chopped
2 1/2 C wild rice, cooked
2 1/2 C brown rice, cooked
1/2 C pecan halves
1/2 C almond halves
1 T orange zest
1/2 C orange juice
1/2 C chopped flat-leaf parsley
Salt & pepper to taste

Soak cherries, raisins, and apricots in hot water for 30 mins and drain.
Cook onion in oil 5-7 mins.
Combine all in skillet and season with salt and pepper.

Betty Reed