Cooking (Early Adulthood)

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  • 8/3/2019 Cooking (Early Adulthood)



    Simple Breaded Veggies Pasta

    Total Time: 20 mins

    Prep Time: 10 mins

    Cook Time: 10 mins

    Servings: 2-4


    y 8 ounces pasta , cooked (as much as you please)

    y 1 cup blanched broccoli or 1 cup green beans

    y 2 tablespoons olive oil

    y minced garlic

    y Italian breadcrumbs (enough to coat veggies)


    1. Prepare pasta, set aside.

    2. Heat oil on a large skillet on med.

    3. Add garlic to the pan and cook for about a minute.

    4. Add chosen vegetables.5. Once veggies are heated and coated with oil and garlic take pan of the heat and add bread crumbs.

    6. Stir to coat veggies.

    7. Pour this mixture over prepared pasta.

    8. Sprinkle with parmesan cheese if you want to (I always do).

  • 8/3/2019 Cooking (Early Adulthood)


    Sesame Chicken

    Total Time: 25 mins

    Prep Time: 5 minsCook Time: 20 mins

    Servings: 6

    Ingredients:y 6 boneless skinless chicken breast halves , pat dry with paper towels

    y 1/2 cup honey

    y 1/2 cup soy sauce

    y 1 cup water

    y 2 tablespoons cornstarch

    y 1/2-1 teaspoon ground ginger(fresh is better)

    y 1/2-1 teaspoon red pepper flakes (optional)

    y 1 tablespoon toasted sesame seeds

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    Cut chicken breast into 1 inch strips or bite size pieces.

    Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.

    Cook chicken for about 6 minutes or until no longer pink.

    Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.

    Whisk until no corn starch lumps appear.

    Pour sauce mixture into skillet with chicken.

    Cook until sauce thickens slightly.

    You can add more water if sauce is too thick.

    Sprinkle with sesame seeds.

    Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.

    Baked Salmon

    Total Time: 1 hrPrep Time: 15 minsCook Time: 45 mins

    Servings: 2


    y 2 cloves garlic , minced

    y 6 tablespoons light olive oil

    y 1 teaspoon dried basil

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    y 1 teaspoon salt

    y 1 teaspoon ground black pepper

    y 1 tablespoon lemon juice

    y 1 tablespoon fresh parsley , chopped

    y 2 (6 ounce) salmon fillets


    In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.

    Place salmon fillets in a medium glass baking dish, and cover with the marinade.

    Marinate in the refrigerator about 1 hour, turning occasionally.

    Preheat oven to 375 degrees F (190 degrees C).

    Place fillets in aluminum foil, cover with marinade, and seal.

    Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

    Fish Tacos

    Total Time: 30 minsPrep Time: 15 minsCook Time: 15 mins

    Servings: 6

  • 8/3/2019 Cooking (Early Adulthood)



    y 1/2 cup sour cream

    y 1/2 cup mayonnaise

    y 1/4 cup chopped fresh cilantro

    y 1 package taco seasoning mix , divided

    y 1 lb cod or 1 lb white fish fillet , cut into 1 inch pieces (about 4)

    y 2 tablespoons vegetable oil

    y 2 tablespoons lemon juice

    y 1 (12 count) packagetaco shells, warmed or 1 (12 count) packageflour tortillas


    y shredded cabbage

    y chopped tomato

    y lime juice

    y taco sauce


    Combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.

    Combine fish, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large


    Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until cod flakes easily when tested

    with a fork.

    Fill taco shells with fish mixture.

    Top with toppings.

  • 8/3/2019 Cooking (Early Adulthood)


    Beer-Marinated Peppered T-Bones


    1 cup chopped onion

    1/2 of a 12-ounce can (3/4 cup) beer

    3/4 cup chili sauce1/4 cup parsley

    3 Tablespoons Dijon-style mustard

    1 Tablespoon Worcestershire sauce

    2 teaspoons brown sugar

    1/2 teaspoon paprika

    1/2 teaspoon ground black pepper

    3 beef T-bone steaks, cut 1 inch thick (about 1 pound each

    1 to 1-1/2 teaspoons cracked black pepper


    In a large glass baking dish combine onion, beer, chili sauce, parsley, mustard, Worcestershire sauce, brown sugar, paprika, and the 1/2 teaspoon pepper. Place

    steaks in marinade. Cover and refrigerate 4 to 6 hours or overnight, turning steaks over occasionally.

    Remove steaks from marinade; discard marinade. Sprinkle both sides of steaks with the cracked black pepper.

    Grill steaks on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and grill to desired doneness, allowing 7 to 10 minutes more for medium

    (160 degrees F) doneness.

  • 8/3/2019 Cooking (Early Adulthood)


    Asian Chicken Slaw


    Part chicken salad, part coleslaw, this unique dish features a prepared mix, so it comes together quickly -- especially if you buy a

    roasted chicken. Serve it as a salad, as shown here, or in a sandwich wrap.


    y 1 (16-ounce) bag coleslaw mixy 1 pound cooked chicken, shreddedy 2 cups broccoli florets, blanchedy 1 cup sugar snap peasy 1 red bell pepper, thinly slicedy 1 cup sliced scallionsy 1/2 cup chopped cashews (optional)y DRESSING:y 1/4 cup soy saucey 2 tablespoons white vinegary 2 tablespoons smooth peanut buttery 1 tablespoon sugary 2 cloves garlic, mincedy 1 teaspoon freshly grated gingery 1/2 cup canola oily 1 tablespoon sesame oil


    1. In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.

    2. In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended.

    Slowly whisk in the canola oil and sesame oil. Season the mixture with salt and pepper to taste.

    3. Toss the salad with the dressing. Offer chopped cashews on the side as a crunchy topping, if you like. Makes 10 servings.

  • 8/3/2019 Cooking (Early Adulthood)


    Peanut Butter, Banana, and Berry Salad

    A quick-to-mix peanut butter dressing makes the perfect complement to this whimsical combination of greens, bananas, and berries.


    y 2 medium bananas, slicedy 2 tablespoons lemon juicey 2 cups shredded romaine lettuce

    y 1 cup sliced strawberries or raspberriesy 1/4 cup chopped peanutsy PEANUT BUTTERDRESSINGy 2 tablespoons creamy peanut buttery 1 tablespoon honeyy 1/2 cup low-fat vanilla or plain yogurty 2 tablespoons orange juice


    1. Combine all the dressing ingredients in a blender and process the mixture until smooth.

    2. In a small glass bowl, gently toss the banana slices in the lemon juice to keep the fruit from browning.

    3. Divide the lettuce among four serving dishes and then top it with the bananas and berries. Drizzle peanut dressing over

    each salad and garnish with chopped peanuts. Serves 4.

    Nutritional InformationPer serving (1/4 of the recipe): 214 Calories, 7g Protein (14% dv), 30g Carbohydrates (10% dv),10g Total Fat (15% dv), 8mg Cholesterol (0% dv), 2g Saturated Fat (10% dv), 86mg Sodium (4% dv), Vitamin A (34%

    DV), Vitamin C (63% DV), Vitamin K (38% DV), Calcium (8% DV)

    Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your

    calorie needs.

  • 8/3/2019 Cooking (Early Adulthood)


    Ham and Cheese Empanadas

    These savory turnovers are easy for kids to assemble and even easier for them to eat (their name comes from the Spanish word

    empanar, "to bake in pastry"). Empanadas can be found throughout Latin America in a variety of sizes, shapes, and flavors.

    Assemble them with smaller pastry rounds for an appetizer (empanaditas) or use larger wrappers for a lunchtime treat or side.

    (Adapted from "The South American Table," The Harvard Common Press, 2003.)Ingredients

    y 2 tablespoons olive oily 1 medium onion, finely choppedy 2 tablespoons minced fresh parsleyy 8 ounces cooked ham, choppedy 2 tablespoons bread crumbsy 8 ounces mild Cheddar or Jarlsberg, shreddedy 2 tablespoons sour creamy 1 large egg, lightly beateny Pinch of black peppery 1 package empanada wrappers (we used Goya brand) or 2 packagesy Pepperidge Farm frozen puff pastry shells, thawedy Egg wash made from 1 large egg lightly beaten, combinedy with 1 tablespoon water


    1. In a medium skillet, heat the oil over medium heat. Add the onion and parsley, and cook, stirring occasionally, until the

    onion is transparent, about 3 minutes. Remove the skillet from the heat, transfer the mixture to a medium-size bowl, and

    allow it to cool.

    2. Add the ham, bread crumbs, cheese, sour cream, egg, and a pinch of black pepper to the bowl, and mix well.

    3. To assemble the turnovers: Place 2 heaping tablespoons of filling in the center of an empanada wrapper and lightly

    moisten the edge of the circle with the egg mixture. (If you use a pastry shell, you'll first need to roll it out into a 5-inch

  • 8/3/2019 Cooking (Early Adulthood)


    circle on a lightly floured work surface.) Fold the pastry in half and press the edges firmly to seal. Crimp the edge with a

    fork dipped in flour and pierce the top with the fork to allow steam to escape. Repeat with the remaining wrappers and

    filling, then refrigerate the empanadas for30 minutes or freeze for later use.

    Make-Ahead Tip:To freeze your empanadas, place the unbaked turnovers in the freezer on a baking sheet lined withwaxed paper. When frozen, stack them in sealable containers. Pop them in the oven frozen when you're ready to bake

    them (following step 4). Just increase the baking time by 15 minutes.4. Heat the oven to 375. Brush the turnovers with the egg wash and bake them on a parchment-lined baking sheet on the

    upper oven rack until golden, about 20 to 25 minutes. Allow the empanadas to cool for a few minutes before serving.

    Makes 12 medium-size turnovers.

    Nutritional Information:

    Per serving (1 empanada made with puff pastry):Calories 397

    Total Fat 28 g (43% DV)

    Saturated Fat 9 g (45% DV)Cholesterol 48 mg (16% DV)

    Sodium 460 mg (19% DV)Total Carbohydrate 25 g (8% DV)

    Fiber 1 g (4% DV)Sugars 1 g

    Protein 12 g (24% DV)

    Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your

    calorie needs.

  • 8/3/2019 Cooking (Early Adulthood)


    Banana Mango Lumpia

    Total Time: 15 minsPrep Time: 15 minsCook Time:Servings: 12


    y 12 lumpia skins

    y 6 bananas

    y 2 -3mangoes

    y peanut butter


    Slice banana's in half (lengthwise) and slice mango's into wedges.

    Spread a line of peanut butter across a lumpia wrapper.

    Place one of the banana halves on top of the peanut butter and a few mango wedges on top.

    Roll them up and enjoy!

  • 8/3/2019 Cooking (Early Adulthood)


    Coca-Cola Chicken


    4 skinless, boneless chicken breast halves

    1 12 oz. can Coca-Cola

    1/2 cup ketchup

    1/4 cup honey barbecue sauce


    1. Place all ingredients in a medium saucepan and bring to a boil.

    2. Cover and turn heat to medium.

    3. Cook for 30 minutes, stirring occasionally.

    4. Uncover, and cook an additional 10 minutes until done.

  • 8/3/2019 Cooking (Early Adulthood)


    Potato Soup Recipe

    This potato soup recipe creates a classic comfort food. After spending the day shoveling your snow covered sidewalks and driveway, there is nothing more

    welcoming then walking into your home with the embracing smell of potato soup.

    It's like a warm, comfortable blanket for your senses. This potato soup recipe calls for a can of evaporated milk, which contributes to its rich, creamy consistency.

    If you have some leftover ham, cube it and throw that in the pot as well. When the bacon has been added, no one can resist this amazing soup.

    Potato Soup


    3 to 4 large potatoes, peeled & chopped

    1 onion, chopped

    1 carrot, chopped

    2 stalks celery, chopped1 can evaporated milk (6 ounces)

    2 to 3 cups 2% milk

    Salt & pepper to taste

    6-8 slices crisp cooked bacon, crumbled

    dill weed and parsley for garnish


    1. Cook the vegetables in a small amount of water (covered) until tender.

    2. Add: the evaporated milk, the regular milk, salt & pepper. Mash or blend to desired consistency

    3. Add 4 slices crisp cooked bacon, crumbled. Simmer, do not boil.

    4. When ready to serve, add dill weed and parsley.

    Homemade Cream ofChicken Soup

  • 8/3/2019 Cooking (Early Adulthood)


    Use this wonderful recipe in place of the canned variety in recipes. You can double or triple the ingredients to make larger batches for freezing. When using in

    recipes, measure out the same quantity called for in canned soup. This recipe makes 3 cups of condensed cream of chicken soup, which is equal to about 2 cans

    of commercial brands.

    To make this into cream of chicken soup for serving alone, use equal parts milk and soup base. Cook in a nonstick saucepan on medium-low heat until evenly



    1 1/2 cups chicken broth

    1/2 teaspoon poultry seasoning

    1/4 teaspoon onion powder

    1/4 teaspoon garlic powder

    1/8 teaspoon black pepper

    1/4 teaspoon salt (or less; taste to test)

    1/4 teaspoon parsley

    1/8 teaspoon of paprika

    1 1/2 cups milk

    3/4 cup flour


    1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for 2 minutes.

    2. In a bowl, whisk together the remaining 1 cup of milk and flour.

    3. Add the flour/milk mixture to the broth mixture. Continue whisking briskly until mixture boils and thickens.

  • 8/3/2019 Cooking (Early Adulthood)


    Appealing Dinner Party Carrots

    Total Time: 35 minsPrep Time: 10 minsCook Time: 25 mins

    35 mins10 mins25 mins

    Servings: 6


    y 1 lbcarrot

    y 2 tablespoonsmargarine

    y 4 teaspoonsflour

    y 4 tablespoonsbrown sugar

    y 1 cup orange juice

    y 1/8 teaspoonginger powder

  • 8/3/2019 Cooking (Early Adulthood)



    I steam my carrots in a vegetable steamer until soft.

    In a saucepan over medium heat melt the butter. Stir in the flour and brown sugar & a dash of ginger powder (if you prefer-

    the ginger can also be omitted). Slowly add the orange juice, stirring until the mixture boils and thickens slightly.

    When ready to serve. Put the carrots in a beautiful serving tray and if you want it to look even more appealing garnish with

    fresh parsley from the garden.

    Apple Dumplings

    Delicious as they come and the kids can help you bake them.


    y 1/4 cup raisinsy 1/4 cup dried, sweetened cranberriesy 1/4 cup chopped walnutsy 1/2 tsp. cinnamony 1/2 tsp. nutmegy Premade pastry for an 8- or 9-inch 2 crust piey 4 small, cored baking applesy 1 cup brown sugary 1 cup water

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    1. Combine the raisins, cranberries, walnuts and spices in a bowl and set aside. On a lightly floured cloth-covered surface,

    roll out the pastry into a 14-inch square, then cut it into 4 squares. Place a cored apple on top of each square and fill the

    center with the raisin and cranberry mix.

    2. Cover each apple with its pastry square by bringing the opposite corners up over the fruit and pinching them together.

    Then, seal together all of the pastry edges, moistening them with water if needed. Place the dumplings in a glass baking

    dish.3. In a saucepan, bring the brown sugar and water to a boil, and then pour it over the dumplings (a parent's job). Bake in a

    preheated 425 degree oven, spooning the syrup over the dumplings a few times, until the crust is golden (about 40


    Mango Float

    Mango Float Recipe is easy to make and very delicious Filipino dessert, a big hit during Christmas and New Yearcelebration. Mango float are my familys favorite dessert and the ingredients are not expensive.

    Mango Float dessert can be made with two layers of filling or three depending on the size of your baking pan. Inthis preparation we used a smaller glass baking dish so we can make 3 layers, and with the glass you can see thepretty layers.

    Mango Float Ingredients:

    y 2 cups of mangoes (thinly sliced)y Graham crackers 1 boxy Crushed Graham 1 tbspy 1 can all purpose Nestle cream

    y 1 can condensed milk

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    Mango Float preparations Instructions:

    y In a rectangular Glass baking dish, arrange 8 to 10 pieces of graham crackers, then set aside.y Chill the Nestle for 30 minutes cream then whip the Cream in a bowl.y Fold the whipped cream with condensed milk, then Mix well.y Then on the layered crackers on the bottom, spread the milk and cream mixture.y Then spread out the thin sliced mangoes evenly on top of the cream.y Make another layer of graham crackers; spread the cream and mango slices. You can do lots of layers if

    you want.

    y Garnish top layer with mango and sprinkle the crushed graham.

    y Chill the Mango Float for at least 2 to 3 hours before serving.

    Blueberry-Orange Parfaits

    This easy dessert or snack comes together in a few minutes if you purchase orangesections from the refrigerated part of the produce section. To make ahead, prepare parfaitsand refrigerate, covered, for up to four hours; sprinkle with wheat germ just before serving.

    Yield: 4 servings (serving size: 1 parfait)

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    y 1 1/2 tablespoons Demerara or turbinado sugar

    y 1/2 teaspoon grated orange rind $

    y 2 (7-ounce) containers reduced-fat plain Greek-style yogurt $

    y 2 cups fresh blueberries $y 2 cups orange sections (about 2 large) $

    y 1/4 cup wheat germ


    1. 1. Combine first 3 ingredients in a small bowl, stirring until blended. Spoon 1/4 cup blueberries intoeach of 4 tall glasses. Spoon about 2 1/2 tablespoons yogurt mixture over blueberries in each glass.

    Add 1/4 cup orange to each serving. Repeat layers with remaining blueberries, yogurt mixture, andorange. Sprinkle 1 tablespoon wheat germ over each serving; serve immediately.

    Beef Kare kare

    Kare-kare is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal ortripe. Meat variants may include goat meat, chicken or rarely fish. It is often eaten with bagoong (shrimp paste),sometimes spiced with chili, and sprinkled with calamansi juice. Traditionally, any Filipino fiesta particularly in theprovince of Pampanga is not complete without the kare-kare dish.

    Beef Kare Kare Ingredients:

    y 1/2 kilo beef shanky 1 bundle of pechay or bok choyy 1 bundle of string beans (cut into 2 inch slices)y 2 pcs eggplants (sliced)y 1/2 cup peanut buttery 1/2 cup shrimp paste (bagoong)

  • 8/3/2019 Cooking (Early Adulthood)


    y 1 Liter of watery 1/2 cup annatto seeds (soaked in a cup of water)

    y 1 tbsp garlic, mincedy 1 large onion, chopped

    y salt and pepper to taste

    Beef Kare Kare Cooking Instructions:

    y In a large pot, add water and beef shank then boil for 3 hours or until tender (35 minutes if using apressure cooker)

    y Once the meat is tender, add the peanut butter, and coloring (water from the annatto seed mixture) andsimmer for 5 to 7 minutes

    y On a separate pan, saute the garlic then add the eggplant, and string beans and cook for 3 minutesy Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)y Add the Pechay or bok choy simmer for 2 minutesy Add salt and pepper to taste



    erve hot with shrimp paste.

    Chicken Pork Adobo Recipe

    Estimated cooking time: 50 minutes

    Adobo Ingredients:

    y 1/2 kilo pork, cut in cubesy 1/2 kilo chicken, cut into piecesy 1 head garlic, mincedy 1/2 yellow onion, dicedy 1/2 cup soy saucey 1 cup vinegary 2 cups of watery 1 teaspoon paprikay 5 laurel leaves (bay leaves)y 4 tablespoons of cooking oil or olive oily 2 tablespoons cornstarchy 3 tablespoons water

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    Adobo Cooking Instructions:

    y In a big sauce pan or wok, saut garlic and onions on cooking hot2 tablespoons of oil.

    y Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce,vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30

    minutes or when meat is tender.y Remove the pork and chicken from the sauce pan and on another pan,heat cooking oil and brown the pork and chicken for a few minutes.

    y Mix the browned pork and chicken back to the sauce and add cornstarch dissolvedin water to thicken. Bring to a boil then simmer for an additional 5 minutes.

    y Serve hot with the adobo gravy and plain rice.

    Adobo Cooking Tips:

    y You have the option to add crushed ginger to the onions and garlic whensauting. Ginger adds a unique flavor to your pork/chicken adobo.

    Easy Stove Top Macaroni and Cheese

    Total Time: 30 mins

    Prep Time: 15 minsCook Time: 15 minsAn easy way to do macaroni and cheese when there is little time until dinner. No baking required.

    Servings: 4

  • 8/3/2019 Cooking (Early Adulthood)



    y 8 ounceselbow macaroni

    y 1/4 cupbutter

    y 1/4 cupflour

    y 1/2 teaspoonsalt

    y 1 dashblack pepper

    y 2 cupsmilk

    y 2 cupscheddar cheese , shredded (8oz)


    Cook macaroni according to package directions.

    In medium saucepan, melt butter over medium heat; stir in flour, salt and pepper; slowly add milk.

    Cook and stir until bubbly.

    Stir in cheese until melted.

    Drain macaroni; add to cheese sauce; stir to coat.

  • 8/3/2019 Cooking (Early Adulthood)


    EasyCheesecake Recipe

    These two recipes are easy cheesecake recipes that take minutes to make, but taste like you worked hard to create this delicious dessert!

    Easy Cheesecake #1


    1 graham cracker pie crust

    8 ounce package soft cream cheese

    1/3 cup sugar

    2 teaspoons pure vanilla extract

    1 cup sour cream

    8 ounces Cool Whip, slightly thawed

    Easy Cheesecake Recipe #1 Directions:

    1. Beat cream cheese until smooth, add sugar and mix well. Add sour cream and vanilla, mix well. Fold in Cool Whip.

    2. Spoon into pie crust and chill for 4 hours.

    Easy Cheesecake #2

    This is an easy baked cheesecake recipe that is topped with a delicious sour cream and sugar topping. It is crustless, but you can easily add a graham cracker

    crust before filling your pie plate. It gets rave reviews at every family gathering!

  • 8/3/2019 Cooking (Early Adulthood)



    2 packages (8 ounces each) cream cheese, softened

    2/3 cup sugar

    3 large eggs

    1/2 teaspoon vanilla

    3 Tablespoons sugar8 ounces sour cream

    1 teaspoon vanilla

    Easy Cheesecake #2 Directions:

    1. Beat cream cheese, 2/3 cup sugar, 3 eggs, and 1/2 teaspoon vanilla with mixer until smooth. Pour into well greased 9 inch pie plate.

    2. Bake 22 to 25 minutes at 350 degrees F. Turn oven off. Remove cheesecake and cool for 5 minutes.

    3. Combine 3 Tablespoons sugar, sour cream, and 1 teaspoon vanilla. Spread over warm cheesecake and return to oven for 5 minutes.

    4. Cool and refrigerate.