Posts Tagged ‘Recipes’

Chocolate Chip Pumpkin Bread and Tivo (by Mia)

October 28, 2011


Chocolate Chip Pumpkin Bread


* 1 cup sugar
* 1 cup canned pumpkin
* 1/4 cup unsweetened applesauce
* 1/4 cup fat free vanilla yogurt
* 2 large egg whites
* 1 1/2 cups all purpose flour
* 1 tsp ground cinnamon
* 3/4 tsp salt
* 1/2 tsp baking soda
* 1/2 cup semisweet chocolate chips
* cooking spray


* Preheat oven to 350 degrees.

* Combine first 5 ingredients in a large bowl, and stir well. In a medium bowl, combine flour, cinnamon, salt, and baking soda. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

* Spoon batter into a loaf pan coated with cooking spray. Bake for 45-50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan, then remove. Cool completely on wire rack. Makes 16 slices.

**To make it even healthier, try Splenda instead of sugar! I didn’t want to try it for the first time making it, but the next time I make it I’m going to try this to see how it compares!

Chloe and Corn Chowder (by Wayne)

April 19, 2010



Corn Chowder


4 cobs of fresh corn
One medium size onion
Several cloves of fresh garlic
1/2 of a red bell pepper
1 cup half & half
1 1/2 cups water
Smart Balance brand margarine spread


1. Slice onion and garlic and red pepper
2. Melt 4 tablespoons Smart Balance’ margarine spread in large skillet
3. Add onions/garlic/red pepper
4. Saute for ten minutes on medium heat, stirring until soft
5. Shuck and rinse fresh corn, then remove the corn form cob via serrated knife
6. Add corn to skillet and mix along with two more tablespoons of Smart Balance spread
7. Add 1 1/2 cup of water
8. Allow to cook on medium heat for ten minutes, stirring occasionally
9. Add 1 cup half & half
10. Cook another ten minutes on medium, stirring occasionally


Sophie and Twice Baked Potatoes (by Hilary and Richard)

April 14, 2010


(This is a recipe we first discovered at a cooking class in San Francisco. These hearty potatoes go great with any roast and are easily reheated for a fabulous next day lunch!)

Twice Baked Potatoes (Serves 4 to 6)


4 large russet potatoes, about a pound each
Olive oil
1/2 cup light sour cream
1/2 cup milk (I use 1% or 2%)
2 T. butter, softened
1 T. heavy whipping cream
1 cup grated sharp cheddar
4-6 strips bacon
1/4 cup green onion
Hot sauce
Kosher salt
Freshly ground black pepper


1. Preheat oven to 400. Scrub potatoes clean and poke each in several places with the tines of a fork. Rub the potatoes all over with a little olive oil. Place directly on the middle or top rack of oven. Bake potatoes for 1 hour and 15 minutes or until cooked through. (They should give a little when pressed.)

2. If you’re short on time you can bake the potatoes in the microwave. (10 minutes on high heat for 2 potatoes and 15 minutes for 4 potatoes.) The skins of microwave baked potatoes aren’t nearly as crispy, so you may want to rub a little olive oil on them and finish them in a conventional oven for 10 minutes at 400.

3. While the potatoes are cooking, cook the bacon strips in a frying pan on medium-low heat for 10 to 15 minutes or until crisp. Drain on paper towels and let cool. Crumble.

4. Allow the potatoes to cool just to touch. Slice the potatoes in half lengthwise and use a spoon to scoop out the insides, forming a potato “canoe”. Leave about ¼” of potato on the skin.

5. Place the scooped out potato, sour cream, milk, cream and butter into a large bowl. Mash with a potato masher. Mix in the remaining ingredients, reserving a little of the green onion to sprinkle on the tops of the potatoes once they are baked. Season to taste with salt, pepper and hot sauce. Spoon filling into the potato shells.

6. Heat oven to 350. Place potatoes on a roasting pan and bake 15 to 20 minutes or until they are heated through and the tops are golden brown. Garnish with reserved green onions.

Note: To make the potatoes spicier, you could add a small can of fire-roasted diced green chilies in addition to the hot sauce.

Flan y Cosita (by Lourdes)

April 5, 2010


(This is a basic flan recipe that can be augmented with various flavorings, such as almond, coconut or pumpkin.)



6 eggs
1 can condensed milk
1 can evaporated milk
2 tsp vanilla
pinch of salt
1 cup granulated sugar to caramelize


1. Melt sugar in a saucepan over medium to low heat until sugar is golden in color. Pour into baking dish or mold, turning the dish to evenly coat the bottom and sides. Set aside.

2. Beat together in a large bowl the eggs, condensed milk, evaporated milk, salt and vanilla.

3. Pour egg mixture into baking dish and cover with aluminum foil.

4. Place dish in a bain-marie (water bath) and place in a 350 degree preheated oven for 60 minutes.

5. Let cool completely and carefully invert on a serving platter.

Ginger Crinkles and Poe (by Tim)

March 17, 2010


(Here is one for one of my favorite cookies of all time that my parents used to make and now I do. They kick ASS!)



2 1/4 cups flour
2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon (more or less to taste)
1 tsp ground ginger (more or less to taste)
1 tsp ground cloves (more or less to taste)
3/4 cup soft shortening (I prefer using non-hydrogenated shortening…more expensive than Crisco, but your heart will thank you)
1 cup light brown sugar
1/4 cup light or dark molasses
granulated sugar for rolling dough balls in


1. Sift flour together with baking soda, salt, and spices and set aside.
2. Beat shortening, brown sugar, and egg together until light and fluffy. A mixer makes this easier, but do it by hand if you’ve got endurance!
3. Add molasses to the shortening, brown sugar, and egg mix, and beat further until smooth.
4. Gradually add flour mixture and mix until well combined.
5. Cover bowl with plastic wrap or foil and chill for at least one hour.
6. Once dough is thoroughly chilled, heat oven to 350 degrees, lightly grease cookie sheets.
7. Roll dough into 1 1/2″ to 2″ balls, and roll the balls in the granulated sugar.
8. Place dough balls on cookie sheets about 4″ apart, and bake for 10 to 12 minutes until golden brown.
9. Cool cookies on wire racks and devour.

Best. Cookies. Ever.

Chester and Pork with Sauerkraut (by Don)

March 14, 2010


Pork with Sauerkraut

Two jars of Sauerkraut
Three Pounds Pork Shoulder


1) Boil the pork for 40 minutes in enough water to cover the meat
2) Drain, cut up pork and remove bones
3) Add sauerkraut and simmer for 20 minutes

Optional Ingredients: Bacon, Apples and Onions

Serving Suggestions:
Serve over baked or mashed potatoes

Max & Mia and Chile Verde (by Monica)

March 6, 2010

Max & Mia

Max Solo

Chile Verde


2 pounds of meat cut into 1-inch chunks(chicken or pork)
1 large Bell Pepper (Roasted)
Tomatillos (boiled whole with a little water)
3 Jalapenos (Roasted)
Salt and Pepper to taste
Vegetable Oil

1) Roast chiles and place in bag to sweat; remove stems, seeds, and skin
2) Season meat with salt and pepper and brown in a heavy-bottom skillet
3) Remove excess fat and set aside
4)Pulse together in a blender chopped bell pepper, tomatillos, jalapenos, cilantro, garlic, salt, adding a little water from the boiled tomatillos or stock
5) If your skillet is large enough, add everything or remove to a larger skillet combining all ingredients
6) Bring to a boil and simmer all ingredients for about an hour to an hour and a half.

Petcipe #1 Chessie and Sadie’s Special (by Marjorie)

January 19, 2010

Sadie’s Special

This recipe is adapted from a dish prepared by a Korean-American former department secretary at an urban university.


3 packages of Ramen noodles (discard the flavor packets)

3 medium or 2 large brown onions

3 medium or 2 large bell peppers

6 medium or 4 large tomatoes

Bean sprouts equivalent in bulk to the amount of noodles

A good vegetable oil

Water (about 3 cups)

Catsup, soy sauce, worcestershire sauce to taste (a bit of teriyaki sauce can also be added)

(the amounts of the ingredients can be expanded or contracted, the proportions should
remain the same)


Cut the onions, peppers and tomatoes into half inch pieces (you can chop the peppers and tomatoes while the onions are cooking); heat the oil in a Dutch oven on the stove top (or in a large electric skillet) and brown the ramen noodles, turning when each side of the block of noodles has browned; remove and reserve the noodles; remove the oil and take out the bits of noodle that have come loose; return the oil to the kettle and add the onion; cook onions until they are limp and translucent; add the peppers, and after a bit the tomatoes and simmer for a while, but do not over cook the peppers; add the noodles and enough water to soften them; add the bean sprouts and simmer until the noodles are cooked; add the catsup and soy sauce to taste (it takes quite a lot of catsup); some worcestershire sauce and teriyaki sauce may also be used.

Note: This is a vegetarian version. The original recipe included a pound of cut up steak cooked with the onions. Alternatively a pound of cooked shrimp could be added during the final stage.