Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Lumpia contributed by, Robby from The Seven Hills School in Cincinnati, Ohio USA

Lumpia

From: The Philippines

By: Robby

P1000127

Ingredients:

1/2 pound ground pork

1/2 pound shrimps, cut fine.(optional)

1/2 cupped water chestnuts

1/2 cup green onions, chopped fine

1 teaspoon salt

1 teaspoon freshly ground salt

1 egg

1 tablespoon soy sauce

1 package egg roll wrappers

1/2 cup cooking oil.

 

 

 

Directions:

Combine pork, shrimp, water chestnuts, green onions, egg and soy sauce.Season with salt and pepper.Place a level tablespoon of filling on each egg roll wrapper and seal with a few drops of water. Deep-fry in hot oil and drain on paper towel. Serve with sweet and sour sauce.(see below)

 

Sauce:

2 cups water

1/2 cup catsup

1/3 cup brown sugar

3 tablespoons corn starch dissolved in 4 tablespoons water

 

Mix all ingredients then simmer till thick. Serve with the Spring Rolls. You are done!;)

posted by SSnyder in Filipino Recipes,Recipes and have No Comments

Chicken Kabob contributed by, Omar from The Seven Hills School in Cincinnati, Ohio USA

Chicken Kabob

From: Iran

By: Omar

P1000088

Ingredients

1teaspoon ground saffron

1 fresh lime juice

2 tablespoons olive oil

2 large onions, peeled and thinly sliced

2 teaspoons salt

2 teaspoons freshly ground black pepper

2 broiling chickens about, 4 pounds each cut into 10 pieces or 4 pounds of chicken drummettes, or 3 pounds of boneless chicken cut into 1 1/2 inch pieces (chicken drummettes are tastier and cheaper

Baste juice of 1 lime

1 4th cup butter melted

1 half teaspoon salt

1 half teaspoon freshly grown black pepper

2 limes cut in half

Parsley springs

2 12 ounce packages lavash bread

6 flat soured like scours

 

Directions:

1: in a large bowl combine half of the saffron juice in 1 bowl, 2 tablespoons onion, olive oil salt and pepper.Beat well with a fork. Add the pieces of chicken and toss well with marinade. Cover in marinate to 2 days in the refrigerator. Turn the chicken twice during this period.

 

2: Start a bed of charcoal 30 minutes until the coals glow evenly (you can use a hairdryer to speed up the process). Otherwise preheat the oven boiler.

 

3: Skewer the tomatoes.

 

4: Spear wings, breasts, and legs onto different skewers.(they require different cooking times.)

 

5: Add the juice of one lime and the remaining saffron water to the melted butter

 

6: Paint the tomatoes and chicken with the basting mixture. Grill the chicken and tomatoes 8 to 15 minutes(drumettes need less time to cook.)putting the legs on first then the breasts and wings

 

7: Spread a whole lavash bread on a serving platter. Paint the chicken with the baste mixture. Remove the grilled chicken from spewers and arrange the pieces on the bread. Garnish with lime juice  and sprigs of parsley. Cover the platter with more bread.

8: Serve immediately with fresh herbs and torshi. (Persian pickles)

posted by SSnyder in Iranian Recipes,Recipes and have No Comments

Aloo Parantha-Potato Stuffed Whole-Wheat Indian Flatbread contributed by, Naina from The Seven Hills School in Cincinnati, Ohio USA

 Aloo Parantha-Potato Stuffed Whole-Wheat Indian Flatbread

From: India

By, Naina

 P1000084

Ingredients

2 cups  Whole wheat flour

2 medium Potato, boiled

Salt  to taste

4 tablespoons  Oil ( Vegetable or Canola)

 

 

Directions

Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.

Mash the potatoes and mix with salt.

Divide the dough into eight equal portions and make small balls.

Take a round ball and flatten it by pressing. Place potatoes mixture on it and again make it into a smooth ball. Seal the edges completely so that the potato stuffing does not come out.

Flatten these balls, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha. Cook over low heat for 1-2 minutes.

Turn it again pour a little oil on the other side. Cook on low heat till it is golden brown. Serve hot with fresh yogurt or mango pickle ( optional).

posted by SSnyder in Indian Recipes,Recipes and have No Comments

Idlí contributed by, Meg from The Seven Hills School in Cincinnati, Ohio USA

Idlí

From: India

By: Meg 

P1000078

Ingredients:

3 cups raw rice

1/4 of a cup of urid dal 

1/2 tablespoon of fenugreek

1/2 a tablespoon of salt

 

Directions:

Soak rice in water. In separate soak urid dal and fenugreek. After 1 hour drain urid dal and fenugreek and grind in Idli grinder until frothy. Add water as necessary. Then add soaked rice and grind until the consistency of pancake batter. Set in a warm spot covered until ferments. (6-8 hrs) Mix in salt then steam

 

Prep time: 7-8 hrs 

 

 

Cook time: 7 min.

 

posted by SSnyder in Indian Recipes,Recipes and have No Comments

Anise cookies contributed by, Matthew from The Seven Hills School in Cincinnati, Ohio USA

Anise cookies

By: Matthew

From:Italy

P1000079

Ingredients

COOKIE

1/2 cup butter, softened

1/2 cup sugar

3 large eggs

2 teaspoons of anise extract

2 1/2 cups all purpose

1 tablespoon baking powder

2 tablespoons milk

ICING

2 cups confectioners’ sugar

3 tablespoons milk

1/8 teaspoons anise extract

food coloring

decorative candy sprinkles
Directions

Preheat oven to 350˚. Line cookie sheets with parchment paper.

for cookies, cream the butter and sugar until light and fluffy, about 5 min.Add eggs, one by one, mixing after each addition.

Add anise extract.

Blend flour and baking powder. Start by adding about 1/3 of these dry ingredients to the butter/sugar in the mixer, then add 1 T. milk.  And another third of the flour and another 1T. milk. Finally, mix in enough of the remaining flour until your dough is like a brownie batter {It should be softer than a drop cookie dough}.

Use a 1T. cookie scooper to make simple, round drop cookies-use wet fingers to pat any rough edges OR for an easter egg look, roll 1T. dough in to elongated ball.

Bake cookies from 10-12 min.{They won’t be brown but the inside will be soft and cake-like!}

ENJOY!

posted by SSnyder in Italian Recipes,Recipes and have No Comments

Orange-Scented Olive Oil Cake contributed by, Lenna from The Seven Hills School in Cincinnati, Ohio USA

Orange-Scented Olive Oil Cake

From: Italy

By: Lenna

P1000082

Ingredients

 

2 oranges

2 1/3 cups sugar

Unsalted butter, for greasing the pan

2 1/2 cups flour, plus more for pan

1 teaspoons baking soda

1 teaspoon vanilla extract

4 eggs

6 tablespoons extra-virgin olive oil

1/4 cup fresh orange juice

1/4 cup confectioners’ sugar

sea salt, for garnish

 

Instructions

 

Trim about 1/2” from the tops and bottoms of oranges; quarter oranges lengthwise. Bring 6 cups water to a boil in a 4-qt. saucepan; add oranges. Bring water back to a boil; drain. Repeat boiling process twice more with fresh water. Put oranges,1 cup sugar, and 4 cups water into a 4-qt. saucepan over medium-high heat. Cook, stirring often, until sugar dissolves and orange rind can be easily pierced with fork, about 30 minutes. Remove pan from heat and let cool to room temperature.

 

 

Heat the oven to 350˚. Grease a 10” round cake pan with butter and dust with flour;           line pan bottom with parchment paper cut to fit. Set pan aside. Whisk together flour, baking powder, and baking soda in a medium bowl and set aside. Remove orange quarters from syrup, remove and discard any seeds, and put oranges into the bowl of a food processor. Pulse until oranges form a chunky purée, 10 to 12 pulses. Add remaining sugar, reserved flour mixture, vanilla, and eggs and process until incorporated, about 2 minutes. Add olive oil; process until combined. Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. let cool for 30 minutes.

 

3. In a small bowl, whisk orange juice and confectioners’ sugar to make a thin glaze. Remove cake from pan and transfer to cake stand or plate. Using a pastry brush, brush orange glaze over top and sides of cake; let cool completely. Garnish cake with salt.

posted by SSnyder in Italian Recipes,Recipes and have No Comments

Sue Sue’s Scones contributed by, John Paul from The Seven Hills School in Cincinnati, Ohio USA

Sue Sue’s Scones

From:England

By: John Paul

P1000126

Preheat oven to 425˚F

Ingredients:

2 cups flour

1/4 teaspoon salt

2 tablespoons sugar

1 tablespoon baking powder

1stick softened butter

3/4 cup heavy cream

1 naval orange peel grated

1/4 cup currants

Directions:

 

Mix dry ingredients together with a whisk. Cut in 1 stick softened butter with     a pastry cutter surface or pulse in a food processer. Add cream until desired consistency; may need a few more/less drops. Pulse. Do not over process. Add rest of ingredients. Kneed a few times by hand and lay on a surface for cutting. Flatten dough and cut some scones into small circles about 3/4 inch thick. Dip in sugar before placing on baking tray covered in parchment paper. Bake 8-10 minutes until golden brown.

 

 

 

posted by SSnyder in English Recipes,Recipes and have No Comments

Sauerbraten contributed by, Jack from The Seven Hills School in Cincinnati, Ohio USA

Sauerbraten

From:Germany

By:Jack

P1000087

Ingredients

2 cups of water

1 cup of red wine

1 cup cider vinegar

1lemon, sliced

1/2 large onion, diced

1 clover garlic, diced

10 whole cloves

2 bay leaves

2 tablespoons white sugar

2 tablespoons salt

1 tablespoon juniper berries, crushed

1 teaspoon whole peppercorns

4 pound boneless beef chuck roast

2 cups chopped onions

2 cups chopped carrots

1 cup diced celery

8 gingersnap cookies, crushed

 

Directions

1. Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.

Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.

Cover and cook roast on low 8 hours. Turn slow cooker off. Transfer roast to a cutting  board and cover with aluminum foil. Strain cooking liquid into large bowl and return vegetables to slow cooker to rest.

Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.

Slice roast and serve with vegetables and gravy.

 

posted by SSnyder in German Recipes,Recipes and have No Comments

Irish Soda Bread contributed by, Isabelle from The Seven Hills School in Cincinnati, Ohio USA

Irish Soda Bread

From: Ireland

By:Isabelle

P1000131

Preheat oven to 375 degrees F

 

Ingredients

2 cups sifted all-purpose flour

1/2teaspoons double-acting baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon sugar

1/2 to 1 cup raisins or currants 2 teaspoons caraway seeds

1beaten egg

2/3 cup buttermilk

Milk

 

Directions

Dry ingredients to sift together in large bowl :

all-purpose flour

double-acting baking powder

baking soda

salt

sugar

 

cut into flour with pastry blender until the mixture has the consistency of coarse cornmeal : 1/4 cup chilled shortening ( or butter )

 

stir in:

 

raisins or currants

caraway seeds

 

stir in:

 

beaten egg

buttermilk

 

Add dry ingredients and stir well. Knead briefly and place in a greased / or parchment lined 8 in round pan. Press down so dough fills the pan. Cut a bold cross the top and sides so the bread will not crack in baking.

Brush the tops with: Milk

Bake 35-40 minutes, until inserted skewer.

posted by SSnyder in Irish Recipes,Recipes and have No Comments

Apple Cookies contributed by, Evan from The Seven Hills School in Cincinnati, Ohio USA

Apple Cookies

From: Lithuania

By: Evan

P1000125

Servings: 12

 

Ingredients

 

FOR THE APPLES

4 whole medium apples, peeled, cored and cut into thick slices, about 6 slices per apple

2 tablespoons sugar

1 tablespoon cinnamon

 

FOR THE DOUGH

2 cups flour

2 tablespoons sugar

1/4 teaspoon salt

6 ounce, weight butter, cold cut into half-inch cubes

8 ounces, weight farmer’s cheese, cold

2 tablespoons sour cream

 

FOR COATING THE COOKIES

1 whole egg white lightly beaten

1/3 cups sugar

 

 

PREPARATION INSTRUCTIONS

 

First prepare the apples. In a medium bowl mix the apple slices, sugar and some cinnamon enough to cover the apples. Set aside while you prepare the dough. Preheat the oven to 400˚. Line a baking sheet with silpat or parchment.

To prepare the dough, in a food processor pulse flour, sugar and salt to combine. Add cubed butter, cheese and sour cream and pulse until all ingredients come together and form a ball.

Take the dough out of the food processor and place it onto a floured surface. If it looks like it is to sticky to roll with a rolling pin, add a small amount of flour and knead with your hands until it looks like it can be rolled with a rolling pin. When the dough is ready, cut about a quarter of the dough and roll it into a long narrow rectangle. Then cut it into about 2 centimeters wide. Take one strip and wrap it around the apple slices in an overlapping manner, add a pice from another strip. Pinch the ends of the cookie so that there are no holes.

Dip one side of the cookie into the egg white, then into the sugar, and place it on the baking sheet, sugary side facing up. Continue with the rest of the cookies. Cook till the cookies are deep golden brown, about 25 minutes. Don’t try to eat them straight from the oven; let them cool a bit before serving because the apples inside will be very, very hot.

posted by SSnyder in Lithuanian Recipes,Recipes and have No Comments