Return to flip book view

RECIPES FROM THE MANY FACES OF UTHEALTH2 0 2 1LIMITED EDITION FUNRECIPESLIMITED EDITION LIMITED EDITION LIMITED EDITION LIMITED EDITION McGovern Medical School EditionA b o o k o f r e c i p e s f o r C O O K I N G a n d C O N N E C T I N G

WELCOME to the collaboration that is THE MANY TASTES OFUTHEALTH: McGovern Medical School Edition, first ever digitalcookbook from the UTHealth McGovern Medical School students,residents, fellows, faculty, and staff.This book represents and celebrates the beauty and fun of culturaldiversity through delicious foods and dishes from around the world.recipes from the many facesof uthealthA b o o k o f r e c i p e s f o rC O O K I N G a n d C O N N E C T I N GMcGovern Medical School EditionA b o o k o f r e c i p e s f o r C O O K I N G a n d C O N N E C T I N G

T h i s c o o k b o o k i s f r o m t h ek i t c h e n o f _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

recipes from the many facesof uthealthMcGovern Medical School Edition

EntreesDessertscontentsBreakfast a n d BrunchPAGE 13AppetizersPAGE 19PAGE 27PAGE 57BeveragesPAGE 65SidesPAGE 51

ENTREESDESSER TSglossaryBREAKFAST A N DBRUNCHAPPETI ZER SBEVERAGESGLUTEN -FREEDAIRY- FREEVEGETA RIAN VEGANSIDES

BREAKFAST Chilaquiles, Entomatadas

AND BRUNCHPAGE 15s, PAGE 17

CHILAQUILES VERDESSERVES: 2 TO 4COOKING TIME: 45 MINUTESCOUNTRY OF ORIGIN: MEXICOMade with crispy tortillas swimming in a richgreen salsa, covered with plenty of cheese.Ingredients:8 corn tortillas1 garlic cloves1/4 medium sized onion 1/4 cup of your favoritecooking oil2 pounds of fajita2 tbsp of fajita seasoning4-6 eggsFor the Green Salsa:10 green tomatoes5 serrano pepperscilantro1 garlic clove1/4 onionMake the green salsa. Place all greentomatoes, serrano peppers, cilantro,garlic clove, and 1/4 onion into a boilingwater pot. Once the color changes, placeall ingredients into a blender.Fry the tortillas. While the vegetablesare boiling, heat up the 1/4 cup of oil ina large frying pan over medium high heatand cut the tortillas into chip size pieces(or bite size) and throw them in the panto fry. Spread the pieces as much aspossible so they can cook evenly andmake sure to stir often so they don't burnbut you do want them to get crispythough. Coat the chips with the salsa. Onceyour tortillas are crispy, lower the heatthe medium low and pour the sauce intothe pan. *be careful, sauce may splasheverywhere if the pan is still hot!Serve warm. Serve was garnishes withavocado, crema, queso fresco, eggs,and/or beans, if desired.Directions:1.2.3.4.To garnish:1/2 cup onion thinly slices1/4 cup cilantro chopped1/2 cup queso fresco1/4 cup Mexican creamFrom the kitchen of:Jennifer A. RamosProgram CoordinatorOffice of Diversity and Inclusion and Global Health15

ENTOMATADASSERVES: 2 TO 3COOKING TIME: 20 MINUTESCOUNTRY OF ORIGIN: MEXICOThis was one of my favorite breakfastdishes growing up! Ingredients:3 tomatoes 1 garlic clove 1jalapeno pepper 2 cups of Quesofresco or whatevercheese you prefer In a saucepan place tomatoes, jalapeno pepper, and garlic cloves and cover withwater. Boil on medium heat for about 15- 20 minutes until soft. If you bought Queso Fresco take this time to start crumbling it. Set aside. Once the tomatoes, jalapeno pepper, and garlic clove are cooked blend together witha 1/2 cup of water. You should have a thick, smooth sauce. Heat 1 tablespoon of oil in a large skillet in low heat and place sauce in it. Add tomatobouillon and cumin to taste. Let simmer for about 5 - 10 minutes. Stir occasionally. In another large skillet add 2 tablespoons of oil in medium heat. Lightly crisp one corntortilla at a time. When you turn around the tortilla to crisp the other side, place someQueso Fresco in the middle and close it. Let the cheese melt. Do this for the remainingtortillas. I like to use a paper towel to absorb any excess oil after they are done. In a small pan fry an egg Sunnyside up. While you're cooking your egg, dip the cheesy corn tortillas into the tomato sauce. Ifthe sauce has turned cold, you can simmer it again before doing this step. Flip thetortilla to cover both sides with the sauce. Place the tortillas on the a plate and add the fried egg on top. You can garnish withmore cheese if you'd like. Directions:1.2.3.4.5.6.7.8.Notes: You can replace the sauce with a can of tomato paste and season the same way.This will save you some time! I like to get the unsalted and season with the bouillon. From the kitchen of:Luna HornsbyProgram ManagerOffice of Diversity andInclusion3 Tablespoon of oil 4-6 corn tortillas 1 - 2 eggs KnorrTomato bouillon (toyour taste) cumin (to your taste) 17

APPETLumpiang ShangRolls (Lumpia), PHerring Under FMama Nguyen's

TIZERSghai - Filipino SpringPAGE 21ur Coat, PAGE 23Egg Rolls, PAGE 25DA IR Y- FRE E

LUMPIANG SHANGHAI -FILIPINO SPRING ROLLS(LUMPIA)SERVES: UP TO 20COOKING TIME: 3 HRSCOUNTRY OF ORIGIN: PHILIPPINESIngredients:For the Lumpiang Shanghai:2 lbs ground pork 1 1/2 lbs 21/30 shrimp peeled,de-veined and minced (cutlengthwise, then cross-wise,thin) 1/2 cup minced yellow onion1/2 cup Chinese celery or theheart of regular celery, cut intothin lengths then finely minced 1/2 cup carrot minced 6-7 tablespoons soy sauce 1 large egg 1/2 teaspoon salt to taste Freshly ground black pepper totaste 125 5" square spring rollwrappers Peanut oil for frying For the Sauce:4 tablespoons rice vinegar 2 cups + 6 tablespoons water 2 tablespoons granulated sugar 2 tablespoons banana ketchup Pinch of salt 2 tablespoons heapingcornstarchIn a large bowl, mix the ground pork, minced shrimp, onion, celery,carrot, soy sauce, egg and a little salt and pepper by hand. Ifnecessary, chop on a cutting board to ensure that it everything is fineand well incorporated. Heat a little peanut oil in a small frying pan,and cook a teaspoon of the filling to check for taste. Adjust seasoningas necessary. The filling can be prepared up to a day in advance andchilled in the refrigerator in a tightly sealed container. To roll the lumpia, I find that it helps to separate the wrappers inadvance; cover with a damp paper towel to prevent from drying out.Take the wrapper and place on your work surface on a diagonal soone point is facing you. Place about 1 tablespoon of filling towardsthe bottom of the egg roll. Turn up the bottom corner and rollupwards. Fold in the left and right corners, making sure the filling isnicely packed, with no air pockets. Continue rolling. Dip you finger inwater, pat it on the remaining corner and finish rolling the lumpia,sealing the edge. The lumpia should be about 1/2 inch in diameter.See the GIF in the post illustrating how to roll lumpia for reference.Continue rolling until your lumpias are done, there should be enoughfilling for about 125 lumpia. Keep the lumpia covered in a single layer in the refrigerator with adamp paper towel over top until ready to fry, or freeze in an air tightcontainer for later. Make the dipping sauce by combining the vinegar, water, sugar,banana ketchup and salt in a small sauce pan. Bring to a boil and stir.Lower the heat to a simmer, and cook until it becomes thin and clear,about 5 minutes. Take a few tablespoons of the liquid and create aslurry with the cornstarch, whisking until smooth. Stir in the slurry intothe sauce, whisking constantly, to thicken the sauce. Set aside. To fry the lumpia, heat the peanut oil in a deep fryer or deep sidedskillet to 350 degrees. Working in batches, add the lumpia about 4-6at a time, and fry until golden brown. You will know the the lumpia areready when they are golden brown, and the filling is fully cooked; thisshould take about 4 minutes for freshly rolled lumpia, or about 6minutes for frozen. Let the lumpia drain on a rimmed platter lined withpaper towels – placing the lumpia standing up (like soldiers) so theydo not get soggy. Serve immediately with the sauce (it’s also wonderful with Jufran HotBanana Sauce).Directions1.2.3.4.5.6.From the kitchen of:Anthony L. GarciaDMOA hit of every Filipino family gathering!21

Russian herring salad "under a coat" is made of finely chopped pickled herring,eggs, beets, carrots, potatoes, and dressing. The traditional layered salad, known asshuba or seledka pod shuboĭ, takes its name from the outer layer that completelycovers the salad. Some people choose mayonnaise dressing to cover the preparationso it looks like a white fur coat, while others use beets. Prepare this dish at least 6 hours before serving so it can be chilled properly andnicely sliced to show off the layers.

HERRING UNDERFUR COATSERVES: 6 TO 8COOKING TIME: 8 HRSCOUNTRY OF ORIGIN: RUSSIAIngredients:3 large beets 3 large potatoes 4 large carrots 1 1/2 cups mayonnaise, divided 1 medium red onion, finely chopped, divided 4 fillets of pickled herring in oil, finely chopped 4 large hard-boiled eggs, finely chopped Blackpepper, to taste 2 large hard-boiled eggs, sliced, optional Fresh dill or parsley, chopped, for garnishGather the ingredients. In a large saucepan, bring 3 quarts of water to a boil. Add the beets and cook for 20 minutes.Add the potatoes and cook for another 20 minutes. Add the carrots and continue cooking for anadditional 20 minutes. Add more boiling water to keep the vegetablescovered, if needed. Drain the vegetables and let cool for 10 minutesbefore handling. While still warm, peel the potatoes, carrots, andbeets. Set aside to cool completely.Shred the carrots and beets. Place in separate bowls. Finely chop the potatoes. On a pretty serving platter, place a ring mold or thering from a springform pan. This salad can also beassembled free form in a round or oval shape or in a13 by 9-inch pan. Place all of the chopped potatoes in the ring,covering the bottom. Pat carefully into an even layer. Spread 1/3 of the mayonnaise to completely cover thepotatoes. Directions:1.2.3.4.5.6.7.8.9.10.11.12.13.14.15.From the kitchen of:Maria MikhataykinaAss. Director of ClinicalProject Management16.Place half of the beets in a thin layer on top. 17.Then add half of the carrots. 18.Place half of the finely chopped onion on top ofthe carrot. 19.Use all of the chopped pickled herring to coverthe onions. 20.Spread another 1/3 of the mayonnaise to coverthe herring.21.Layer with the remaining carrots and then theonion. 22.Add the chopped eggs on top. 23.Sprinkle over black pepper to taste. 24.Cover with the remaining mayonnaise. 25.Add the rest of the beets. 26.Carefully pack down the beets sothere's nothing else showing. 27.Refrigerate for at least 6 hours. 28.When it's time to serve, carefullyremove the ring, if using, so the layers ofthe salad are shown. 29.If desired, place the sliced hardboiledeggs on top of the salad to decorate it. 30.Garnish with chopped dill or parsley.31.Serve and enjoy (my favorite recipefrom The Spruce Eats)Reference: Barbara Rolek, The Spruce Eats,https://www.thespruceeats.com/russian-herring-under-fur-coat-salad-recipe-113733123

MAMA NGUYEN'SVIETNAMESE EGG ROLLSSERVES: 4 TO 6COOKING TIME: 75 MINCOUNTRY OF ORIGIN: VIETNAMIngredients:Filling: 1.5 oz dried Black fungus (soaked in water for 2 hrs,then cutting into pieces ) 1.5 oz dried bean thread vermicelli (soaked in wateruntil soft and clear, then cutting into 2in lengthwise) 1 pound Jicama (peeled and julienned) 1 pound ground pork 1 pound crab meat 1 pound fresh shrimp (peeled, deveined and choppedinto small pieces) 1 small brown onion (diced) 2 carrots ( shredded) 1 teaspoon salt 1 teaspoon black peppers 1 teaspoon of sugar In a big mixing bowl, combine all the ingredients above (ground pork, crab,shrimp, onion, jicama, black fungus, bean thread vermicelli, salt, blackpepper). Mix thoroughly. Place 1 sheet spring roll pastry on the table, take 1 tablespoon mixture fillingand put in a corner, folding from the bottom and roll up until middle of thesheet, folding both sides and continue to roll until finished. Continue until allthe filling has been used. Deep fry the egg rolls Preheat the oil to 400F, deep fry the egg rolls untilgolden brown and crunchy (~5 mins) Serve hot along with herb salad, mints, perilla, cilantro and dipping sauce.Directions:1.2.3.4.From the kitchen of:Phuong NguyenChief of Pediatric Plastic SurgerySpecial thanks to Mai Nguyen for passingdown the recipe!Vegetable oil for deep frying: 20 sheets of spring roll pastry(Spring Home brand) 8in square Dipping sauce: 2 cloves garlic ( finely chopped) 1 tablespoon fresh lime juice 1 tablespoon sugar 1 tablespoon fish sauce 1/2 teaspoon garlic red pepper 2 tablespoon water Herbs:Cilantro (bunch) Perilla (bunch) Mint (bunch)DA I RY- F REE25

ENTRTasty Chicken Tinga Tostadas, PAGE 29Mapo Tofu, PAGE 31Kentucky Hot Brown Casserole, PAGE 33Beef Rendang, PAGE 35TaiwanesTuscan CMoroccanStew PAGPatrni Mawrapped

REESGL UT EN -FR EEDA IR Y- FRE E VE GE TA RIA NVE GA NGL UT EN -FR EEVE GE TA RIA NDA IR Y- FRE EVE GA NRed Lentil Soup with North AfricanSpices, PAGE 45Pasta allo Zafferano, PAGE 47Feijoada with farofa, PAGE 49se Pork Belly Rice, PAGE 37Chicken Pasta, PAGE 39n Eggplant and ChickpeaGE 41GL UT EN -FR EEDA IR Y- FRE E VE GA Nacchi (Steaamed fishin banana leaf), PAGE 43

TASTY CHICKENTINGA TOSTADASSERVES: 5 TO 6COOKING TIME: 1HR (15 MIN PREP; 45 MIN ASSEMBLY)COUNTRY OF ORIGIN: MEXICOUsing saute pan or instant pot saute function, addoil until hot. Toss in onion and garlic. Saute for untilfragrant (3-4 min). Transfer the onion and garlicmixture to blender or food processor. Add diced tomatoes, chipotle peppers, adobosauce, ground cumin, salt, and chicken broth to theonion/garlic in the blender. Pulse until smooth. Pour the sauce into an Instant Pot or PressureCooker. Add the chicken, and secure the lid. Cookon high pressure for 9 minutes. Use a quick release. Remove chicken from pot and shred using a fork andknife. Return the chicken back to the pot. Turn potoff and let the sauce cool and thicken. Heat oil in saute pan Add chopped white onion Add garlic and cook until fragrant Add cooked black beans (from can or freshly made)to pan Using potato masher, mash the beans and cook for 3min Using tostada as base, add layer of refried blackbeans Top with cooked chicken tinga Add your toppings of choiceDirections:Chicken Tinga:1.2.3.4.Refried Black Beans: 1.2.3.4.5.Tostada Assembly:1.2.3.From the kitchen of:Natasha CigarroaMS4Ingredients:Chicken Tinga-1 1/2 tbsp olive oil 1 small yellow onion, diced 2 cloves garlic minced 1 cup fire roasted diced tomatoes 2 chipotle peppers in adobosauce 1-2 tbsp adobo sauce 1 tsp ground cumin 1/2 tsp sea salt 2/3 cup chicken broth 2 lbs chicken breast Refriedbeans 1/2 white onion 2 cloves garlic minced 1 can black beans Store bought or homemadetostada shells Additional toppings: Shredded lettuce Avocado Sliced Cilantro Salsa of choice: I love Mateo'sSalsa Cotija Cheese or QuesoFresco (Skip for a dairy freeoption)29DAIRY-F R E E

Photo credit to PBS

MAPO TOFUSERVES: 4 TO 6COOKING TIME: 45 MINUTESCOUNTRY OF ORIGIN: CHINAIngredients:1/2 cup vegetable/canolaoil6-8 chopped dried redchilies2 tbsp. crushed Sichuanpeppercorns3 tbsp. ginger6-8 cloves of garlic 1 lb ground pork 1-2 tbsp. Chinese spicy beansauce 2/3 cup water 1 lb medium firm tofu 1 1/2 tsp. cornstarch 1/4 tsp. sesame oil 2-3 scallion Heat 1/4 cup neutral oil in a large pan/wok overlow heat. Add chopped dried peppers and cookfor 5 minutes then place chilis and oil in aseparate bowl for later. Heat another 1/4 cup neutral oil in a largepan/wok and add crushed Sichuan peppercornsand heat until fragrant (about 2-3 minutes). Addginger and garlic to the pan and cook untilgarlic is browned (about 2-3 minutes). Add the pork to the pan with the spice andgarlic mixture. Turn the heat up to high and cookthe meat until cooked through and broken intosmall chunks (approx 1/4-1/2 inch diametereach)Add spicy bean sauce and 2/3 cup of water tothe pan and stir. Allow to simmer for 1-2 minutesthe add tofu sliced into 1 inch cubes. In a small bowl or cup, create a slurry by mixingthe cornstarch and 2 tbsp. of water. Pour theslurry into the pan and mix to combine with theother ingredients in the pan until sauce beginsto thicken. The sauce should barely coat theback of a spoon, add more cornstarch slurry asneeded to achieve this consistency. Add chili oil (made in step 1) and chilies to thepan with the mixture and mix. Allow to simmerfor 3-5 minutes before adding sesame oil,scallions, and salt and pepper to taste. Serve over rice and enjoy!Directions:1.2.3.4.5.6.7.From the kitchen of:Amber Chen-GoodspeedMS431GLUTEN- F R E EDAIRY-F R E E

History of the original Hot Brown — an open-faced sandwich with turkey, bacon, tomato, and adelicate Mornay sauce. The sandwich is placed under the broiler to melt the cheese: Chef Fred K. Schmidt at the Brown Hotel in Louisville, Kentucky, created The Hot Brown sandwich in1926. In the 1920s, the Brown Hotel drew over 1,200 guests each evening for its dinner dance. Theband would play until late and when they took a break, around midnight; people would retire to therestaurant for a bite to eat. Bored with the traditional ham and eggs, Chef Schmidt, delighted hisguests by creating the Hot Brown. Almost 100 years later the Hot Brown sandwich is still a Louisville favorite and a signature dish of theCamberley Brown Hotel. A visit to Louisville is not complete without tasting this wonderful sandwich.

KENTUCKY HOTBROWN CASSEROLESERVES: 5 TO 6COOKING TIME: 45 MINUTESCOUNTRY OF ORIGIN: KENTUCKY, USAIngredients:7 slices Texas Toast (crustremoved) toasted and cut into1” cubes 5-6 cups diced cookedboneless turkey breast or roastchicken Béchamel Sauce 3/4 cup butter 2/3 cup all-purpose flour saltand freshly ground blackpepper1/2 cup heavy cream 4 1/2 cups whole milk 3/4 cup freshly gratedParmesan cheese 1/4 teaspoon nutmegTopping 1/4 cup freshly gratedParmesan cheese Paprika Garnish 1 cup chopped bacon (= 1/3 lbto 1/2 lb uncooked) 2 cups halved grape tomatoesPreheat the oven to 350 degrees F. Lightlybutter a 9 x12-inch casserole dish. Placebread cubes in the bottom of the dish.Arrange turkey (or chicken) on top. Setaside and make the sauce. In a large saucepan, melt butter overmedium-low heat. Increase heat tomedium, then add flour and stir to make asmooth roux. Season with salt and pepper.Continue to cook, stirring, until flour barelybegins to brown, about 5 minutes. Removepan from heat, then slowly whisk in heavycream. Next slowly whisk in milk. Return toheat and continue to cook, stirring, untilmixture bubbles, about 8-10 minutes.Add nutmeg, cheese, remove from heatand stir until cheese is melted and mixtureis smooth. Pour over bread andturkey/chicken in a dish. Sprinkle it withremaining Parmesan cheese. Bake until bubbly, about 35 minutes.Garnish before serving with choppedbacon, and serve with diced grapetomatoes on the side.Directions:1.2.3.4.From the kitchen of:Michael SechlingerMS3- An open-faced sandwich with turkey,bacon, tomato, and a delicate Mornay sauce33

BEEF RENDANGSERVES: UP TO 6COOKING TIME: 2 HRSCOUNTRY OF ORIGIN: INDONESIAIngredients:⅜ pound shallots 3 cloves garlic 15 dried red chile peppers 5 slices fresh ginger root 5 lemon grass, chopped 2 teaspoons coriander seeds 2 teaspoons fennel seeds 2 teaspoons cumin seeds 1 pinch grated nutmeg 1 tablespoon vegetable oil 1 ¼ pounds beef stew meat, cutinto 1 inch cubes 1 ½ tablespoons white sugar 2 cups shredded coconut 5 whole cloves 1 cinnamon stick 1 ⅔ cups coconut milk ⅞ cup water salt to tasteHeat the coconut in a dry wok/pan,stirring continuously until golden brown.Set aside to cool. Using a blender or a food processor,blend the shallots, garlic, chilies, ginger,and lemon grass to a thick paste. Grind the coriander, fennel, cumin andnutmeg. Using the wok, fry the shallot paste in alittle oil for a few minutes. Add theground coriander, fennel, cumin andnutmeg; cook for 3 to 4 minutes, stirringcontinuously. Add beef; cook over amedium heat for a further 3 to 4minutes, or until meat is browned. Stir in sugar, coconut, cloves, cinnamonstick, coconut milk , and water. Bring toa boil, lower heat, and simmer until mostof the liquid has gone and the meat istender (about 1 hour). Season with saltto taste.Directions:1.2.3.4.5.From the kitchen of:Calvin WongMS1While originally from Indonesia, this rich and deliciousdish is widely popular throughout Malaysia, Brunei,Thailand, and Singapore as well. Spice lovers will especially appreciate beef rendang! 35

TAIWANESE PORKBELLY RICESERVES: 5 TO 7COOKING TIME: 2 HRSCOUNTRY OF ORIGIN: TAIWANIngredients:1 tbsp sugar, granulated1.5-2.0 lbs Pork Belly, diced2 cloves shallots 1/3 tbsp Five Spice1 cup Coca Cola, 1 cup Soy Sauce 1 clove Garlic3 tbsp Vegetable oil White pepper, to taste Taiwan MiChiu Rice Wine6 EggsCorn Starch CilantroDice the pork belly (1-2cm cubes). This can take quitea while—you can request the butcher do this for you.Cut the shallots into rings for frying. Finely chop thegarlic. Heat the pan to high-medium. Heat 2-3 tbsp ofvegetable oil. When it is hot, fry the shallots onmedium heat to fry the shallots until golden. Set theshallots aside and keep the remaining oil. Heat the garlic in the residual shallot oil. Add thepork belly until it starts to brown, then add 1/4 to 1/3cup of soy sauce to further brown the meat. Transfer the meat and garlic to a pot. Add the friedshallots. Add 1 cup of coca cola, 1/2 cup of soysauce, 1 tbsp of sugar, 1/3 tbsp of five spice, twoshakes of white pepper, or more, depending onpreference, 1/2 to 1/3 cup of Rice Wine. Cover the pot and put on low heat for 30 mins. Whilethe meat is simmering: a. Hard boil 6 eggs (8 minutesin boiling water). Peel the eggs and add them to themeat and jus. b. Cook the rice: recommend BotanCalrose rice or similar. Wash the rice a few times,drain the rice, and cook in a Zojirushi rice cooker with1:1 ratio of rice to water. Begin checking for softening of the meat and fortaste. Check every 10-15 minutes, up to 2 hours. Canadd corn starch as desired to thicken the stew. Add pork belly and jus on top of rice. Cilantro for garnish. Highly recommend serving withTaiwanese pickled cucumber or pickled Daikon.Directions:1.2.3.4.5.6.7.8.From the kitchen of:Wendy Chen, MD, MSAssistant Professor37GLUTEN- F R E EDAIRY-F R E E

TUSCAN CHICKENPASTASERVES: UP TO 4COOKING TIME: 45 MIN - 1 HRCOUNTRY OF ORIGIN: ITALYIngredients:12 oz. spaghetti or angel hairpasta I lb. boneless skinless chickenbreastskosher salt Lemon pepper 6 slices bacon 2 toes garlic, minced 1-1/2 Tsp. capers 2 c. diced fresh tomatoes (Iused Romas) 3 c. baby spinach One large lemon One cup dry white wine (Iused Barefoot Pinot Grigio) 2/3 c. heavy cream 3/4 c. grated Italian cheeseblend 3-4 chopped Basil leaves forgarnish In a large pot of salted boiling water, cookspaghetti or angel hair pasta according topackage directions until al dente. Drain andset aside, leaving pasta in original pot, lidon. (You may add a tbsp. of olive oil ifdesired, to eliminate sticking.) In a large skillet, cook bacon until crisp.Transfer to a paper towel-lined plate anddrain. Season chicken with kosher salt and lemonpepper and cook until cooked through, 8-9minutes per side. Transfer to a cutting boardand slice into strips. Pour off half of the bacon fat and to skilletadd garlic, tomatoes, spinach, juice oflemon, capers, and wine and season with saltand pepper. Stir occasionally. When spinachis semi-wilted, add heavy cream and letsimmer to thicken. If sauce is thin, add 1 tspof corn starch or flour to thicken as desired. Add chicken, allow to simmer to heatchicken, then pour over pasta. Crumblebacon; add bacon and cheese and toss, thengarnish with basil and serve.Directions:1.2.3.4.5.From the kitchen of:Mark C. StephensAthletic TrainerTHIS IS GOOD!!!!!39

MOROCCAN EGGPLANTAND CHICKPEA STEWSERVES: 2 TO 4COOKING TIME: 60 MINCOUNTRY OF ORIGIN: MOROCCOIngredients:2 tablespoons olive oil 2 small onions 3 garlic cloves, minced 1 large chunk fresh ginger, minced 1 eggplant, cut in bite-sized squares 2 teaspoons ground cinnamon 1 teaspoon ground cumin ½ teaspoon ground paprika 1 teaspoon sea salt 3 tablespoons tomato paste 14oz can of petit diced tomatoeswith liquid 3 cups vegetable stock ¼ teaspoon crushed saffron(approx. 6 saffron threads) 14oz can chickpeas ½ cup raisins orCraisins 1 lemon, zested and juiced Optional: plain yogurt or sour creamAdd oil to large saucepan on medium heat.Cut the first onion in large chunks and thesecond one in fine pieces. Add to the oilalong with the garlic and ginger. Sauté untilsoft, about 10 minutes. Add eggplant, spices, and tomato paste tothe pan and fry for 5-6 minutes. Add a splashof water to prevent burning. Add crushed tomatoes, 2 cups of vegetablestock, and saffron to the pan. Bring to a boil,then allow to simmer with the lid on for 30min. Add the chickpeas, raisins, and remainingstock (if needed) and allow to simmer anadditional 15 minutes until eggplant istender. Top with lemon zest (or juice) and anoptional dollop of yogurt or sour cream toserve.Directions:1.2.3.4.5.Optional: stir in torn fresh spinach leaves withthe chickpeas to add more veggies to this dish From the kitchen of:Kristina TeboAssistant Professor of Pediatrics(Pediatric Hospital Medicine)ADAPTED FROM GREEN KITCHEN STORIES(HTTPS://GREENKITCHENSTORIES.COM/MOROCCAN-AUBERGINE-CHICKPEA-STEW); PHOTOGRAPH FROM THEIR WEBSITE.GLUTEN- F R E EDAIRY-F R E EVEGETAR I A N VEGAN41

PATRNI MACCHI(STEAMED FISH WRAPPEDIN BANANA LEAF)GLU T E N-FR E ESERVES: 3 TO 5COOKING TIME: 30 PREP; 20 MIN COOKCOUNTRY OF ORIGIN: INDIAIngredients:For Marinating 4-5 fish fillets / steaks (any fish withsoft texture and flaky such aspompano / kingfish / tilapia/haddock/ halibut / Cod / Seabass /Salmon) ½ teaspoon lemon/lime juice ½ teaspoon turmeric powder Salt (as needed) Clean and marinate the fish. Nicely clean and wash the fish. Make a mixture of the marinating ingredients(lime/lemon juice, turmeric powder and salt) and rub this mixture on the fish. Let it marinate for 30 minutes. Make the green chutney/paste. In a blender, add the all the ingredients for the paste (cilantro, mint leave,serrano peppers, garlic, cumin seeds, grated coconut, salt, sugar, lemon/lime juice). Blend into a thickpaste. Prep the steamer. Heat up water in your steamer (simmering level). Optional: Can add a tablespoon ofvinegar in your water. Prep each fish for steaming. Make thin slits on both sides of the fish. Gently spread some of greenpaste/chutney on both side of the fish and slits and place it over a clean banana leaf. Wrap the leafaround the fish and tie it with a cooking twine to keep it secure and tight. Repeat this for each fish. Keepthe folded side at the bottom to prevent the chutney from coming out. Steam the fish. Place the fish in your steamer over a pan of simmer water (fish should not be in the water)and steam for 15 – 20 minutes. The bright green color of leaves will change to a dull green. Alternatively:Preheat the oven to 350°F. Place the wrapped fish in a shallow baking tin, sprinkle some vinegar and a littlewater over the parcels and bake for 20 minutes. Serve Hot. Serve hot with rice Directions:1.2.3.4.5.6.From the kitchen of:Seema JacobAssistant ProfessorDAI R Y -FRE E VEG A NThis is a popular fish delicacy from the Parsi (pronounced as PAR-SEE)community in India. Parsis are Persian Zoroastrians who emigrated toIndia to avoid religious persecution. For the Chutney/paste 1 cup Cilantro leaves 1 cup mint leaves 4 green chilies (serrano peppers – onecan reduce these chilies depending onhow spicy you would like) 7 garlic cloves 2 teaspoon cumin seeds ½ cup freshly grated coconut (one canalso use frozen grated coconut)1 teaspoon salt 1 teaspoon sugar 1 teaspoon lemon/lime juice Tools needed Steamer Vinegar (optional) 4 -5 Banana leaf (cutthem into big squaresenough to wrap eachfish piece) Butcher’s twine/cooking twine to tiethe wrapped fish43

RED LENTIL SOUP WITHNORTH AFRICAN SPICESGLUTEN- F R E EVEGETAR I A NSERVES: 4 TO 6COOKING TIME: 30 MINCOUNTRY OF ORIGIN: NORTH AFRICAIngredients:1-2 tablespoons olive oil 1 large onion, finely choppedSalt and pepper ¾ teaspoon ground coriander ½ teaspoon ground cumin ¼ teaspoon ground ginger 1/8 teaspoon ground cinnamonPinch of cayenne 1 tablespoon tomato paste 1 garlic clove, minced 4 cups vegetable broth 2 cups water 10 ½ ounces (1 ½ cups) redlentils, rinsed 2 tablespoons lemon juice, plusextra for seasoning Heat 1-2 tablespoons of olive oil in alarge saucepan. Add onion and 1teaspoon salt and cook, stirringoccasionally, until softened but notbrowned (about 5 minutes). Add coriander, cumin, ginger,cinnamon, cayenne, and ¼ teaspoonpepper and cook until fragrant (about 2minutes). Stir in tomato paste and garlic andcook for 1 minute. Stir in broth, water, and lentils andbring to a simmer. Simmer vigorously,stirring occasionally, until lentils aresoft and about half are broken down(about 15 minutes). Stir in lemon juice and season with saltand additional lemon juice as desired. Directions:1.2.3.4.5.From the kitchen of:Kristina Tebo:Assistant Professor of Pediatrics(Pediatric Hospital Medicine)ADAPTED FROM AMERICA'S TEST KITCHEN RECIPE;PHOTOGRAPH FROM ATK WEBSITE.DAIRY-F R E EVEGAN45

PA ST A A L L O Z A F F E R A N OSERVES: UP TO 2COOKING TIME: 20 MINCOUNTRY OF ORIGIN: ITALYIngredients:1 generous pinch of saffronthreads (about ½ teaspoon) 1 tablespoon hot (but notboiling) water 1 small shallot, thinly sliced(about ¼ cup) 2-3 cloves of garlic, minced 1/3 cup dry white wine (can besubstituted with chicken orvegetable broth) 1/3 cup heavy cream (can besubstituted with half-and-halfor plant-based cream) 10 oz of pasta Extra virgin olive oil Kosher salt Pepper of choice (e.g., freshcracked black pepper, redpepper flakes, or Aleppopepper)In a small bowl, gently crush the saffron threadsbetween your fingers to release their flavor. Pour thehot water over the crushed threads and allow to steepfor 15-20 minutes. Set aside. Bring a large pot of water to a boil. Heat butter and a drizzle of extra virgin olive oil in asauté pan on medium-high heat. Once butter ismelted, add sliced shallots and minced garlic to panand sauté for 2-3 minutes until shallots are softenedand garlic is fragrant (be careful not to burn thegarlic). Add dry white wine (if using) or broth to deglaze thepan. Then reduce heat to medium. Add the cream, stirring constantly to emulsify. Add the saffron and its liquid and a pinch of salt. Stirto combine and simmer until slightly thickened, about2 minutes. Remove from the heat. When the water is boiling, salt it generously, then addthe pasta and cook according to the packagedirections or until al dente.When the pasta is just shy of being done, return thesauce to medium heat. Reserve ½ cup of pasta cooking water and drain thepasta then transfer the pasta to the sauce (or forgodraining the pasta and transfer the pasta directly tothe sauce with a slotted spoon or tongs). Mix the pasta and sauce, loosening the sauce with asmall amount of pasta water, if needed. Divide the pasta among bowls and top with asprinkling of freshly cracked black pepper, red pepperflakes, or Aleppo pepper, if desired. Serveimmediately.Directions:1.2.3.4.5.6.7.8.9.10.11.From the kitchen of:Jennifer Bahrman, PhDAssistant Professor47

FE IJ O A D A W I T H F A R O F ASERVES: UP TO 8COOKING TIME: 4-6 HOURSCOUNTRY OF ORIGIN: BRAZILIngredients:1 pound black beans 1 pound Linguiça sausage,remove the skinsliced 1/4-inch thick (substitutewith Chorizo, Italian spicyCalabrese, or Andouille) 1 pound carne seca or othersalted cured beef 1 pound baby back spareribs 1 pork tenderloin, 4 tablespoons olive oil 2 bay leaves Salt and black pepper (totaste) 1 chopped onions (2 cups) 5-6 chopped garlic cloves (2tablespoons) 10 cups waterRoast pork tenderloin and whole ribs in an oven at 400degrees for 20-30 minutes until the internal temperature isaround 150 degrees. Place beans in a large bowl and add water, if any float,remove them. Swap water out and leave soaking. Startcooking other ingredients while beans soak, but do not letbeans soak for over 30 minutes. In a large-bottom saucepan over medium heat add oil.When hot add onions, sprinkle with salt and sauté untilgolden. Add garlic, season to taste with bay leaves, saltand pepper and sauté for an additional 1-2 minutes. Add sausage and continue to sauté for an additional 5minutes. Add cubed beef, cut ribs, beans and fresh water bringingliquid to a boil. Once boiling reduce heat to medium low and simmer for 2-3hours until beans are tender (add more water to keep beanscovered if needed). Using a ladle smash some of the beans, and add more saltand pepper if needed. Feijoada is even tastier the day after cooking withadditional simmering.Directions:*Day Before Preparation if using carne-seca (salted curedbeef, not required): To remove excess salt from cured beef, cutmeat into one inch cubes and soak in water for 3 hours.Change the water out for fresh water and leave soakingovernight. Recipe: 1.2.3.4.5.6.7.8.From the kitchen of:Daniel ArakiResearch Assistant49Feijão is the Brazilian word for bean, and feijoada is a well known beanstew dish throughout Brazil. There is debate on the origins of the recipe withsome claiming it was imported by the Portuguese, while others prefer toplace the origin on slaves, who would collect meat scraps into a savory beanstew. Regardless of the origin, this dish is known to all Brazilians and is mostcommonly served over white rice with farofa (fried cassava flour), shreddedcollard greens, and orange slices. A heavy meal, a large pot is usually madeand shared with friends and family over weekend gatherings. *If you cannot find any of the specific meats, it is perfectly reasonable tosubstitute what you can find and prefer. The traditional feijoadas had itemslike pig's ear, tail, beef tongue, and other uncommon ingredients.

SIDOutrageous KuEasy Mexican

DESugel, PAGE 53Red Rice, PAGE 55

Preheat oven to 350 degrees.Grease a 10-inch bundt pan. Cookegg noodles according to packagedirections and drain thoroughly. Pour 1/4 cup melted butter intobottom of pan. Sprinkle on walnutsand brown sugar. In a large bowl, combine drainednoodles with eggs, sour cream,applesauce, sugar, remaining butter,apple pie filling, vanilla, cinnamon,and salt. (Add raisins at this step, ifusing.) Pour into pan on top of nutmixture. Bake about 1 hour. Let coolcompletely before turning out ofpan. Directions:1.2.3.4.*Freeze leftover slices in a baggie withwax paper in between each slice.OUTRAGEOUSKUGELSERVES: 12 TO 16COOKING TIME: 1 HRCOUNTRY OF ORIGIN: JEWISHIngredients:16-oz package wide eggnoodles 1/2 cup (1 stick) unsaltedbutter, melted, divided 1 cupchopped walnuts 3/4 cup packed brown sugar 4 eggs, lightly beaten 1 cup sour cream/plainGreek yogurt 3/4 cup applesauce 20-oz can apple pie filling 2/3 cup sugar 2 teaspoon groundcinnamon 1 teaspoon salt 1 teaspoon vanilla 2/3 cup golden raisins(optional)From the kitchen of:Hilary KallinCoordinator, Education OutreachKugel originated in Germany, but itis a traditional Ashkenazi Jewishside dish that Jews all over theworld enjoy!53

Place rice in a colander and rinse until the water comes out clear. Oncerinsed, place in a bowl and cover with water. Let it rest for 15 minutes.Drain excess water from rice. In a nonstick frying pan, heat oil over medium heat. Add the drainedrice and fry, stirring from time to time. Besides adding extra flavor,frying the rice also help the grains from sticking together. This step willtake about 7 minutes. The rice will get a very light golden color. While the rice is frying, dissolve the 2 Knorr Chicken tomato bouillon,garlic, and onion powder in 2 cups of hot water, to form a uniform mix. Add the above water mixture to the rice, and stir. Add in one Serranopepper, if using. Turn the heat up to high for about one minute or untilthe water starts boiling. Then, reduce heat to low. Cover and cook for about 15 minutes. Do not stir the rice while it’scooking during this step. If your rice looks dry after 10 minutes, add 2tablespoons of hot water around the edges of the pan. Once cooked,remove from heat and let it rest another 5 minutes before serving.Directions:1.2.3.4.5.EASY MEXICANRED RICESERVES: UP TO 6COOKING TIME: 40 MINCOUNTRY OF ORIGIN: MEXICOIngredients:1 cup white rice 1 T. vegetable oil 2 cups hot water From the kitchen of:Lauren MasseyProject Coordinator2 T. Knorr Caldo de Tomate 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 serrano pepper, optional55

DESSNorwegian SpicBacklava, PAGEBrigadeiro, PAG

ERTSice Cookies, PAGE 59E 61GE 63

NORWEGIANSPICE COOKIE SSERVES: UP TO 36 COOKIESCOOKING TIME: 2-3 HRSCOUNTRY OF ORIGIN: NORWAYIngredients:3 cups all-purpose flour 4 teaspoons groundcinnamon 2 teaspoons ground ginger 1 teaspoons ground cloves 1 teaspoon ground nutmeg 4 teaspoons groundcardamom 1/2 teaspoon salt 1 cup (2 sticks) unsaltedbutter, room temp 1 1/2 cups sugar 2 large eggs 2 teaspoons vanilla Powdered sugar (optional)Combine flour, cinnamon, ginger, cloves, nutmeg,cardamom, and salt in a bowl until well blended. Beat butter and sugar in a separate bowl untilcreamy. Mix in eggs and vanilla. Gradually add flour mixture. Divide dough in half, flattening each piece into adisc. Wrap in plastic wrap and refrigerate for one hour. Preheat oven to 350F. Roll dough about 1/8 to 1/4 inch thickness on a well-floured surface. Cut out cookies with cookie cutters that have beendipped in flour. Place cookies on ungreased baking sheet, preferablycovered with parchment paper. Reroll scraps and repeat with remaining dough. Bake cookies for 10 to 12 minutes or until justbrowning on edges. Cool on wire racks. Store covered. Before serving, as an optional step, you can sprinklethem with powdered sugar or decorate with royalicing.Directions:1.2.3.4.5.6.7.8.9.10.11.12.13.14.From the kitchen of:Lauren MasseyProject CoordinatorThese cookies are wonderful just sprinkled with powderedsugar, but I prefer to decorate them with royal icing. Even though they are Norwegian, the spice blend makesthem a perfect sweet treat to enjoy with Indian food.59

BAKLAVASERVES: UP TO 30COOKING TIME: 1 HR (30 MIN PREP; 30MIN COOK TIME)COUNTRY OF ORIGIN: TURKEYIngredients:2 cups finelychopped walnuts 1 cup sugar Read directions on pastry dough for thawing and set out until room temperature beforestarting Melt butter in bowl (1-2 minutes at 1 min. increments) Chop 2 cups of walnuts Combine first 4 ingredients in a bowl Take pastry sheets out of box and lay on towel or wax paper and cover with another towel.Keep covered while working or will dry out fast Lay one sheet of phyllo dough on wax paper and cover remainder sheets (after each layer) Take a pastry brush and brush it with melted butter Repeat 3 more times for a total of 4 sheets with butter brushed on each layer Place about 1/4 cup (3 heaping tablespoons) of nut mixture along short end of pastrysheets Fold long edge in over filling starting at the end with filling, roll dough jelly roll style Place seam side down on ungreased cookie sheet and brush top with butter. Repeat with remaining pastry sheets, butter and nut mixture forming about 4 more rolls Refrigerate rolls for 30 minutes Preheat oven at 350 degrees After baklava has chilled, cut each roll into 5 pieces or more but do not cut all the waythrough, just half way Bake until golden brown 30-35 minutes - but not too darkWhile pastry is baking, cook honey, water, sugar and lemon juice in heavy sauce pan on lowheat until sugar is dissolved stirring occasionally and simmer 5 minutes After pastry is done, separate pieces and cool for about 30 minutes. Take a slotted spoon or tongs and submerge each piece in the honey mixture and soak well Put on serving platter (or wax paper to dry) and store in airtight containerDirections:1.2.3.4.5.6.7.8.9.10.11.12.13.14.15.16.17.18.19.20.From the kitchen of:Robin BryceSr. Executive AssistantLength of instructions may appear to be difficult but its just very detailedsteps so don't think it's too complicated. It's really an easy recipe and a great dessert to share. Enjoy!1 Tbsp ground cinnamon 1/8 tsp ground nutmeg 1 lb. box phyllo doughpastry sheets 2 cups (4 sticks) butter 1 cup honey 1 cup sugar 1 cup water 1 Tbsp lemon juice61

BRIGADEIROSERVES: UP TO 30COOKING TIME: 30 MIN - 1 HRCOUNTRY OF ORIGIN: BRAZILIngredients:1 can condensed milk 395grams 2 Tablespoon of unsaltedbutter (can substitutemargarine) 3-4 Tablespoons of 100%cacao (3 for sweeter, 4 formore chocolate taste) or50 grams of dark chocolatechunks. 1 cup of shaved chocolateor other decorative sprinkle Mix everything together on low heatand keep mixing until mixture starts toget creamier, thickens and loosensfrom the bottom of the pan. About 5to 10 minutes. Allow to cool. Have a small bowl ofwater near by to keep hands moist toprevent "dough" from sticking tothem, scoop a bite size portion intohands and form into a ball by rolling"dough" between palms. The waterwill also help the sprinkles stick onthe next step. Drop ball into a bowl with yourfavorite decorative sprinkle (mine isshaved dark chocolate) and roll itaround to cover completely. Serve in small paper cups or in asingle layer to prevent clumpingtogether.Directions:1.2.3.4.From the kitchen of:Daniel ArakiResearch AssistantThis is a very common dessert in birthday partiesand other family gatherings. Due to it's sweetness itis especially popular among children. Recently, trendy gourmet Brigadeiro shops in citieshave been offering this indulgent dessert as aspecialty item much like cupcakes are commonlyfound here in the USA.63

BEVERZobo Drink, PAGE Glühwein (Mulled W

AGES67White Wine), PAGE 69

ZOBO DRINKWash your hibiscus leaves thoroughly until there is no settlement of sandanymore Put washed leaves, ginger, sugar(optional/as desired), pineapple peelor pineapple extract (optional) in water and boil over stove for 30minutes After boiling, allow to cool down Sieve juice over a fine cloth mesh or a regular sieve Serve hot or chilled with ice! Store the rest in plastic bottles or jug Sugar can be added after boiling also for desired taste Note: Leaves are re-cookable up to 3 times. Pour in more water andcook over stove. If you don't want to cook it again immediately, you canspread the leaves outside to air dry and store them to be boiled at alater time. Directions:1.2.3.4.5.6.7.8.SERVES: 4 TO 6COOKING TIME: 30 MINUTESCOUNTRY OF ORIGIN: NIGERIAIngredients:4 Pounds of Hibiscus flower6 cups of WaterFresh Ginger - As much as desired 1 cup, or as desired SugarPineapple peel/extract - as desired From the kitchen of:Ogy NwanaResearch AssistantGoes perfectly with snacks and savory meals. Great for entertaining guests. Can last weeks when refrigerated. Dad, mum, kids, grand-kids, friends, coworkers, everyonecan enjoy this delicious drink!GLUTEN-FREEDAIRY-FREEVEGETARIANVEGAN67

GLÜHWEIN(MULLED WHITE WINE)Pour all ingredients into a saucepan. Whisk honey with ingredientsuntil well incorporated. Over medium-high heat, bring to a simmer (do not boil). Reduce heat to medium-low and allow the wine to simmer/mullfor 20-30 minutes. Taste and adjust to your preferences (e.g., add additional honeyto sweeten). Remove from heat and serve immediately. Directions:1.2.3.4.5.SERVES: UP TO 4COOKING TIME: 30 MINUTESCOUNTRY OF ORIGIN: GERMANYIngredients:1 bottle of white wine (dry or semi-sweet) 1 cup apple cider ½ cup brandy or cognac (optional) 1 orange, sliced into rounds 1 apple, sliced into rounds ½ cup honey (or substitute with maple syrup to make vegan) 3 sticks cinnamon 5 star anise 7 clovesFrom the kitchen of:Jennifer Bahrman, PhDAssistant ProfessorThis is a traditional German fall and winterbeverage using a family recipe. 69

recipesthe many utheaMcGovern Medic

from faces ofalthcal School Edition

OFFICE OFDIVERSITY &INCLUSION

6431 Fannin St., MSB G.300Houston, Texas 77030Phone: 713-500-5040Fax: 713-500-0604 ms.diversity@uth.tmc.edu