K12 Colorado Community Military Cookbook
Australian Sticky Date Pudding
Mrs. Holmes
I discovered this tasty treat while studying abroad in Tasmania my Junior year of college (or Uni, as they call it down-under). It has been a favorite in my family ever since I brought the recipe back to the States with me. If you like warm, gooey date muffins, drenched in a caramel sauce, then this is the recipe for you!
Ingredients
Sticky Date Pudding
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200g Seeded Dry Dates
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310ml boiling water
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1 tsp bi-carbonate soda (baking soda)
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50g chopped butter
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100g brown sugar
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2 eggs - lightly beaten
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1 cup self raising flour
Butterscotch Sauce
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150g brown sugar
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300ml cream
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80g chopped butter
Method
Sticky Date Pudding:
Preheat oven to 180 degrees Celsius. Grease deep 20cm round cake pan - line base with baking paper.
Combine dates and boiling water, and stir in bi-carbonate soda. Stand for five minutes.
Blend date mixture with butter and sugar til pureed. Add eggs and flour. Pour mixture into cake pan. Cook for about one hour. Stand for ten minutes, then turn onto a serving plate.
Butterscotch Sauce:
Combine all ingredients in saucepan, stir over low heat till sauce is smooth, and thickened slightly. Serve with cream.
Korean Bulgogi
Mrs. Stanton
Below is a recipe for Korean Bulgogi, one of my favorite dished that I grew to love while stationed at Osan Air Base, Republic of Korea.
INGREDIENTS
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1 garlic clove, grated
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2 tablespoons soy sauce
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1 teaspoon crushed red pepper flakes
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1 tablespoon grated peeled ginger
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1 tablespoon light brown sugar
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1 tablespoon sesame oil
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1 pound hanger steak or other cut you can slice thinly
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2 tablespoons vegetable oil, divided
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Sliced scallions (for serving)
METHOD
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Combine garlic, soy sauce, red pepper flakes, ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl. Using a sharp knife, slice meat into very thin strips. Add to marinade, seal bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours for better flavor.
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Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag; season lightly with salt and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes. Transfer to a plate. Repeat with remaining 1 Tbsp. vegetable oil, remaining meat, and more salt.
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Serve topped with scallions.
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I like to serve with steamed rice and Korean kimchi.
Belizean Rice and Beans
Ms. Schopfer
I served on a week-long Belize Literacy Education Project, and we were fed the most delicious meals! Here is one I really liked, and I repeated this at home, and it turned out very well! I am attaching a few photos of this amazing experience, too!
METHOD
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Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
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Transfer beans to a stockpot and add enough water to cover; bring to a boil. Add garlic to beans, reduce heat to low, and simmer until beans are tender, about 1 hour. Mix onion, red bell pepper, vegetable oil, salt, and black pepper into beans.
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Cook and stir rice in a saucepan over low heat until toasted and fragrant, about 3 minutes. Add coconut milk, water, and kidney beans; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 30 to 40 minutes.
INGREDIENTS
Stew Beans
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1 pound dry kidney beans
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3 cloves garlic, minced
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1/2 onion, chopped
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1/2 red bell pepper, chopped
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1 teaspoon vegetable oil
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
Rice
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1 cup white rice
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3/4 cup coconut milk
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3/4 cup water
This is my mom's recipe. It is our go-to Thanksgiving/Christmas/Birthday treat!
Pistachio Dessert
Mr. Moore
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Mix 1 ½ sticks butter and 1 ½ cups flour with small package of chopped pecans.
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Press that mix into 9 x 13 baking dish, bake at 350 20-25 minutes.
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While cooling crust, mix 8 oz. package of cream cheese with one cup powdered sugar.
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When crust cooled totally, spread cream cheese mixture over crust.
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Mix 2 packages of instant pistachio pudding with 3 cups milk until thick.
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Layer the pudding mix over the cream cheese mixture in baking dish and cool for a few hours.
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Spray on real whipping cream over entire dish when ready to serve.
Italian Zuppa Toscana Soup
Ms. Wortley
INGREDIENTS
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16 oz spicy Italian sausage
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8 slices of bacon
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½ large onion diced
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2-3 cloves of garlic minced
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28 oz low-sodium chicken broth
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3 cups water
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5 medium russet potatoes thinly sliced
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1 tsp crushed red pepper flakes optional
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Salt and pepper optional
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4 cups chopped kale
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1 cup heavy whipping cream
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Parmesan cheese
METHOD
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Brown sausage in a large pot or dutch oven.
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Remove sausage with a slotted spoon and set aside.
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Cut bacon into small pieces.
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Add bacon to pot and cook until crispy.
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Stir in chopped onion. Cook for 5 to 6 minutes or until onion is translucent.
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Stir in minced garlic and cook for 1 minute, stirring frequently.
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Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired.
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Add thinly sliced potatoes (I use a mandolin) and the cooked sausage to the pot and bring to a simmer over medium heat.
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Continue cooking until potatoes are tender, about 10 minutes.
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Add the kale to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally.
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Stir in the heavy cream and let heat through.
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soup into bowls and serve with Parmesan cheese.
Spam Musabi
Hannah & Dash E
Retired Air Force
Hickam Air Force Base, Honolulu, Hawaii
Spam musubi is a popular snack and lunch food in Hawaii composed of a slice of grilled Spam on top of a block of rice, wrapped together with nori in the tradition of Japanese omusubi.
During World War II, sales of Spam soared. In part because it requires no refrigeration, Spam was perfect for the military and became a standard K-ration for U.S. soldiers. Military personnel introduced it in Hawaii and elsewhere.
Ingredients:
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3 cups uncooked Japanese medium-grain sushi rice*
4 cups water
5 sheets of roasted-seaweed (Nori)*
1 (12-ounce) can Spam Luncheon Meat
1/4 cup soy sauce
1/4 cup granulated sugar
1/4 cup Rice Wine (Mirin)
Water
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* Only use Japanese medium-grain sushi rice in sushi making. It is a medium-grained rice and gets sticky when it is cooked. Long-grained American rice will not work because it is drier and doesn't stick together.
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** Roasted-Seaweed (Nori) - Sheets of thin seaweed which is pressed and dried. As a general rule of thumb – good Nori is very dark green, almost black in color.
Instructions:
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Wash rice, stirring with your hand, until water runs clear. Place rice in a saucepan with water; soak 30 minutes. Drain rice in colander and transfer to a heavy pot or rice cooker; add 4 cups water. If you don't have a rice cooker, place rice and water into a large heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and leave pan, covered, for 15 additional minutes.
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Cut Roasted-Seaweed (Nori) in half width wise. Place the cut nori in a resealable plastic bag to keep from exposing the nori to air (exposing the nori to air will make it tough and hard to eat).
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Cut Spam Luncheon Meat into 8 rectangular slices approximately 1/4-inch thick. In a large ungreased frying pan over medium heat (Spam has plenty of grease to keep it from sticking). Fry spam slices until brown and slightly crispy. Remove from heat, drain on paper towels, and set aside.
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In a small saucepan over high heat, add soy sauce, sugar, and rice wine; bring just to a boil, then remove from heat. Add fried Spam slices to soy sauce mixture, turning them to coat with the sauce; let spam slices sit in marinade until ready to use.
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In a small bowl, place some water to use as a sealer for the ends of the nori wrapper; set aside.
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Using a Spam Musubi Press (see photo below): Place a piece of the cut nori on a plate. Position press on top of the nori so the length of the press is in the middle of the nori (widthwise). The press and the width of the nori should fit exactly the length of a slice of Spam. (Note: If you do not have a musubi maker, you can use the empty Spam can by opening both sides, creating a musubi mold.) Spread approximately 1/4 cup cooked rice across the bottom of the musubi maker, on top of the nori. A special kitchen gadget, known as the Spam Musubi Press (see photo), is responsible for the proliferation of this treat. It is a special plexiglas mold with the outline of a single Spam slice.
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Press rice down with flat part of the press to compact the rice until it is 1/4-inch thick (add more rice if necessary). Place a slice of Spam on top of the rice (it should cover most of the length of the musubi maker).
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Cover with an additional 1/4 cup cooked rice; press until 1/4-inch thick.
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Remove the musubi from the press by pushing the whole stack down (with the flat part of the press) while lifting off the press.
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Fold one end of nori over the musubi and press lightly onto the rice. Wet the remaining end slightly with water, then wrap over musubi and other piece of nori; press down on the other end. cut log into 4 pieces.
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Repeat with the other seven (7) Spam slices, making sure to rinse off musubi maker after each use to prevent if from getting too sticky.
Do not refrigerate musubi, as they will get dry and rubbery.
Makes 32 musubi rolls.
Latkes
Lucian and Jericho T's dad is Army National Guard.
Ingredients:
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1 large potato shredded
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1 egg
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2 tablespoons flour
Instructions:
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Combine all in a bowl
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Make patties and deep fry in hot oil 1 to 2 minutes
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Serve with applesauce