Evergreen Recipes

  Spinach Strawberry Salad 2 tblsp sesame seeds 1 tblsp poppy seeds 1/2 cup white sugar 1/2 cup olive oil 1/4 cup distilled white vinigar 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce 1 tblsp minced onion (optinal) 10 ounces fresh spinach rinsed and dried 1 quart strawberries - clean, hulled and sliced 1/4 cup almonds, blanched & slivered Mix dressing and chill for 1 hr. Happy Holidays and Enjoy your salad!                         Maribel 

Brussel sprouts Bacon Maple syrup Pine nuts Shredded Parmesan cheese Butter Cut up Bsprouts in half and blanch then in boiling water about 5min.  In a separate pan cook the bacon (I cut them up in pieces before cooking).  In a saucepan melt half a stick of butter, brown the Bsprouts a little (not too much). Add the pine nuts, bacon, maple syrup and Parmesan cheese (all to your liking). 

Banana (Nut) Bread by Isabella Rendon (learned from Mrs. Davis) Transcription of image: 2 or 3 ripe bananas (squishy) 2 or 3 beaten eggs 3 table spoons of butter 1 cup of sugar 1/2 teaspoon of salt 1 teaspoon of baking soda 1 1/4 cups of flour 1/3 cup of pecan nuts (if you want) (make sure you don't have nut allergies) Directions: Mix Pour into a baking pan or cupcake pan Oven at 350 degrees Bake 45 mins Cool and enjoy!

Ingredients: Brussel Sprouts Bacon Maple syrup Pine nuts Shredded Parmesan cheese Butter Directions: 1. Cut up Bsprouts in half and blanch then in boiling water about 5min.  2. In a separate pan cook the bacon (I cut them up in pieces before cooking).  3. In a saucepan melt half a stick of butter, brown the Bsprouts a little (not too much).  4. Add the pine nuts, bacon, maple syrup and Parmesan cheese (all to your liking).   Serve and Enjoy! Thanks, Jaime and Victoria for sharing your wonderful recipe. 

A la Stierman Ready in 30 mins. Servers 4-6   Ingredients: 2 cups water 1 cup quinoa 1 pinch salt ¼ cup olive oil ½ teaspoon sea salt ¼ cup lemon juice 3 tomatoes, diced 1 cucumber, diced 2 bunches green onion, diced 2 carrots, grated 1 cup fresh parsley, chopped DIRECTIONS: 1.  In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature, fluff with a fork. 2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon  juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.   (sliced olives and artichoke hearts may be added if desired)

A la Diep Ingredients: 2 or 3 pieces of chicken breast- cut into cubes 2 or 3 carrots- diced 2 or 3 potatoes- diced 1 cup of frozen edamame (shelled) 1 or 2 cloves of chopped garlic Use half of a white onion (dice or chop big) 1 jar of Tikka Masala sauce- purchased at Fresh and Easy ½ cup of chicken stock Directions: 1.  Salt and pepper the cubed chicken breast.  Brown the chicken with chopped garlic in the pan with oil.       Cook it until done-remove from pan.  2.  With the same pan- cook onions and poatotes until it is almost tender.  Or you can boil the potatoes until tender and toss it during step 4. 3.  Toss in carrots.  Cook until they are almost tender. 4.  Pour Tikka Massala Sauce, 1/2 cup chicken stock, the frozen edamame, and the cooked chicken in the pan.  Let it simmer until tender.  Serve over jasmine rice or naan bread (can find at Fresh and Easy or Trader Joe’s). Happy cooking!

To make a quick and tasty hummus for your events or dinners you'll need only a few things. Ingredients: 2 cans of garbanzo beans 1/2 cup lemon (to taste) 2 large garlic cloves 1/2 table spoon salt 2 large serving spoons of Tahini (sauce) Olive oil (optional) Parsely (optional) Preparation: Put everything in the food processor for about 7 minutes until creamy. Place in a dish and put Olive Oil on top & garnish with parsley (optional)

Edamame Salad Shared by Thu Le Diep Serving 4-8 people Ingredients: 1 medium size English cucumber or 4/5 Persian cucumber; dice 2 bags frozen shelled edamame, thawed Small basket of grape tomatoes or tri-color tomatoes, cut in half 1 jar marinated mushroom with garlic 1 jar marinated artichokes heart 1 jar of roasted red peppers (or roasted red and yellow peppers); cut to bite size pieces ½ jar of Kalamata olives, pitted or any of your favorite olives 1 container of marinated mozzarella balls (or feta cheese) 2 teaspoons chopped fresh basil leaves (or as much as you like) 2 lemons-squeezed to get the juice All ingredients can be purchased at Trader Joes. Directions: Heat water to a boil in a pot or saucepan. Add Edamame; simmer 3 to 5 minutes or until it is crisp-tender. Drain well and put it in a big bowl and let it cool. Then add tomatoes, cucumbers, salt and pepper and extra virgin olive oil and lemon juice into the big bowl. Mix it Tossed in the rest of the ingredients (mus...

Orzo Pasta Salad a la Diep Ingredients: 1 English cucumbers (not Peeled) 1 carton Little red tomatoes (cherry or grape tomatoes) Sun Dried Tomatoes (as much as you like) 1 small jar of Kalamata Olives (Purple) 1 bag of Orzo Pasta (melon seed) 1 Yellow Squash 1 Zucchini Squash 1 stalk of Celery 1 container of Feta Cheese (Mediterranean) Broccoli Trees (blanch with salt water until tender- shock it with ice water to stop the cooking) Fresh Basil handful (thinly sliced) Extra Virgin Olive Oil 2 small or 1 1/2 large lemons (squeeze juice of lemon) Instructions: Chop all vegetables into edible pieces 1/2 inch approx. Roast yellow squash, zucchini, and tomatoes in oven at 350 degree for 30 minutes. Let it cool before mixing to salad bowl. Mix fresh veggies in large salad bowl, add olive oil, salt, and pepper Cook Pasta (follow directions from bag)- drain, drizzle olive oil on pasta, and let it cool completely before mixing together into salad bowl. Enjoy!

Shrimp Ceviche Ingredients: Shrimp tomato onion cilantro carrots jalapenos lemons or limes Procedure: Boil water then turn off boiling water, drop in peeled shrimp, leave in water until pink then drain. In a food processor/chopper chop up onions, jalapenos, and carrots. Finely chopped. Pour into container. By hand chop up tomatoes and and cilantro. Pour in with other vegetables. Finally in food processor/chopper pour shrimp and chop finely. Pour shrimp in with vegetables mix add lemons or limes to taste. Add salt to taste.

Available compliments of: http://cafe-la.lausd.net/Chef%27s_Corner/Old_Fashioned_Coffee_Cake Old Fashioned Coffee Cake PORTIONS: 18 SIZE: Cut 9 / Pan PANS: 2 - 9"x9" TEMPERATURE: Conventional Oven: 375 F Convection Oven: 325 F COOKING TIME: Conventional Oven: 45-55 Min. Convection: 35-40 Min. INGREDIENTS AMOUNT DIRECTIONS BATTER: All purpose flour Non-fat dry milk Salt Nutmeg Cinnamon Baking powder Baking soda Vinegar Water Salad oil Brown sugar, packed Granulated sugar Eggs 3 3/4 cups 1/2 cup + 2 Tbsp. 1 1/4 tsp. 1 tsp. 1 1/2 tsp. 3 1/2 tsp. 3/4 tsp. 2 Tbsp. 1 1/2 cups 1 cup + 2 Tbsp. 1 1/4 cups 1 cup 2 ea. BATTER: In a bowl, combine f...

Ingredients: Chow Mein Noodles 1-2 bags (fresh) Oyster Sauce (Lee Kum Kee) Sesame Oil Vegetable Oil Fresh: Carrots (Cut into diagonal slices then cut slices into strips) String Beans (cut diagonally) Broccoli (optional) Fried Tofu (Semi-frim) to fry and brown the block of tofu (pat dry with napkin prior to browning) Slice tofu block into thumb-thick chunck, brown in pan then thinly slice. Meats: Shrimp Chicken (thin strips) Beef (thinly sliced beef) (flank stakes) Process: Cook in parts 1. Boil chow mein noodles (don't over cook) 2. Fry noodles, using part vegetable oil and part sesame oil. Add a little Oyster sauce to help brown the noodles. Place in bowl when done. 3. Saute the vegetables, salt and pepper, add some Oyster sauce. Place in bowl with noodles. 4. Cut browned tofu into slices and stir fry with salt and pepper and sesame oil. 5. Cook pre-seasoned meats . ( season with Salt n pepper but not oyster sauce.) Add oyster sauce in pan and corn starch to reduce liquid. 6. S...