Tag: Recipe

Sambusa

I think sambusa’s connect to the feeling of belonging. My earliest memories of Ramadan is the smell of Sambusa’s frying and my family talking and laughing. My mother always made the month of Ramadan feel special to us and always celebrated to the full extend. Now I help my mom make iftar (meal to break fast) in Ramadan. I have learned her recipes and took on making sambusa’s for the family. I hope to one day pass down her recipes to my future kids!

Submitted By Ilhan Abdi

Ingredients

  • Spring roll wrappers
  • Ground beef
  • Onion
  • Garlic powder
  • Ground cumin
  • Black pepper
  • Salt
  • Olive oil
  • Flour
  • Water
  • Oil for frying

Instructions

  1. Heat pan and add oil
  2. Add onions and sauté until transparent
  3. Add ground beef and seasoning stir occasionally until browned and cooked through
  4. In a small bowl add flour and water to make a thin paste ( this will be the “glue” that holds the wrapper together)
  5. Fold spring roll wrapper into a cone and add beef picture fold and apply some of the paste to seal it while avoiding holes and gaps.
  6. Repeat until the beef mixture is finished
  7. Heat a deep heavy pot or deep fryer filled with oil to about 370 degrees Fahrenheit. Once heated add Sambusa’s a few at a time until Golden brown on both sides. Remove and allow to drain on a paper towel!
  8. Allow to cool slightly and enjoy

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Special K Bars

My recipe connects to restoration (healing, wholeness, and connection to others) because baking these bars is a way for me to connect with my mom anytime we make them together. It is more about who you are making the dish with than the dish itself. The quality time you spend with those you love is half of the fun.

Submitted By Carissa Chute

Ingredients

  • 6 cups Special K Cereal (can substitute corn flakes or any cereal of choice!)
  • 7 ounces Chocolate Chips
  • 4 ounces Butterscotch Chocolate Chips
  • 1 cup Creamy Peanut Butter
  • 1 cup Karo Syrup
  • 1 cup White Sugar

Instructions

  1. Melt sugar and karo syrup together in a large pot on medium heat until just starting to bubble.
  2. Stir in peanut butter.
  3. Add in special K cereal. Mix well.
  4. Press into a greased 9×13 pan.
  5. Melt butterscotch chips and chocolate chips together, stirring occasionally.
  6. Spread over cereal mixture.
  7. Let sit for 1 hour and enjoy!

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Chicken Stirfry (Homemade)

My recipe relates to letter R in BRIDGES. Cooking to me is a healing process in itself. I personally love to cook during my free time, so I feel that my connection to cooking relates best to restoration, as it has to do with healing and connecting to others. Not only is cooking a healing process for me, but it also does help me connect to others. Whenever I cook for friends or family, they always like to talk to me about the recipes I make and I feel that my cooking helps others to feel like they are at home

Submitted By Zach Stambaugh

Ingredients

  • Two eggs
  • Two small peppers
  • Half an onion
  • 84g precooked Chicken breast
  • Rice
  • Teriyaki sauce

Instructions

  1. Dice vegetables and place on medium heat pan with cooking spray or olive oil
  2. Crack eggs into a bowl, whisk them, then pour in pan with vegetables
  3. Toss chicken into pan along with rice
  4. Let cook on medium heat for 5-6 minutes or until eggs are completely fried

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Tuna Samosas

My recipe showcases my belongingness. All throughout middle school, I felt like an outcast for bringing my cultural food as lunch while everyone else ate pizza. Nowadays, I see many people online who show foods of different cultures in a positive light. I’d like to do that as well. This is why I believe samosas represent belongingness.

Submitted By Salma Hussein

Ingredients

  • 1 Pack of tortillas
  • Chopped jalapeno
  • 2 cans of Tuna
  • 2 carrots
  • Flour Mix Paste – 2 tbsp of flour, 1/4 cup of water

Instructions

  1. In a skillet, heat oil over medium heat. Add tuna to the skillet and cook it for a few minutes.
  2. Next, add grated carrots and chopped jalapeno and mix well.
  3. Once the mixture is dry, place it in a bowl.
  4. In a small separate bowl, add flour and cold water for a glue texture.
  5. Cut the tortilla into fourths.
  6. Fold the corner of the cut tortilla and form a pocket like in the second picture.
  7. Stuff the pocket with its filling.
  8. Apply the flour paste to the ending strip of the samosa and press it down, folding it into a triangle.
  9. In a skillet, heat oil for deep frying. Fry the samosas until they’re a golden brown color.

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Fattoush

I believe that this recipe connects to BRIDGES because it is a cultural dish which brings people together. In my country Lebanon my grandparents would always make it for me and my cousins during lunch time and make it everyday in the month of Ramadan (which is one of the five pillars of Islam where Muslims must fast in the 9th month in the Islamic calendar no water or food from dusk till dawn) it reminds me of all the good memories where we all eat together wherever you are from or what you look like dosent matter. I always share it with my friends whenever they come over! And am always welcomed to give it to visitors. This recipe was passed down from many generations in my home country Lebanon and is a very popular dish to serve to people visiting from other countries to Lebanon. The growth of sharing it with others and future generations, the diversity of people eating and enjoying it, the equity of people unable to participate can participate making it now, the belongingness of where I am from, the restoration it brings to our stomachs in the month of Ramadan, and the sustainability to share with everyone and spread our culture to other people.

Submitted By Aisha Hager

Ingredients

  • Tomato
  • Lettuce
  • Onion
  • Olive oil
  • Mint
  • Salt
  • Orageanl
  • Toasted bread
  • Lemon juice
  • Vinegar.

Instructions

  1. Chop all the vegetables and put them in the bowl.
  2. Add dressing such as the lemon juice, olive oil, vinegar, and salt.
  3. Then add toasted bread on top.

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Onion Rice Bowl

I believe that this dish’s versatility and simplicity ties in very strongly to inclusion. Whenever I cook for friends, It’s rare that I do not use this recipe, or at the very least that I do not combine it with another. For my vegan friends, I use tofu and combine that with the onions as they are cooking. For my friends who hate spice, it still tastes amazing without it. And for my friends who are allergic to soy or sesame or any other ingredient in the dish, it’s incredibly easy to swap it out with something else or to leave it out entirely and still have a delicious meal. I’ve made around 15 different variations of this recipe now, and though I believe this one is the best, I’ve never tried one of the variations that I didn’t like. I love cooking because it’s one of my only hobbies that allows me to show love for the ones I care about. Making a recipe that is so simple and versatile yet so consistently delicious allows me to share it with almost anyone.

Submitted By Aidan Maahs

Ingredients

  • Makes ~2 servings
  • 1 cup dry rice
  • 1/2 large yellow onion
  • 1-2 tbsp neutral cooking oil
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp mirin
  • 1 tbsp water
  • 2 eggs.
  • 1 tbsp sambal oelek (optional)
  • 1 green onion (optional)

Instructions

  1. Start the rice cooking in whichever way you prefer, whether it be a rice cooker, pan, or anything else is perfectly fine.
  2. Take the half of the yellow onion and dice it, I prefer my cut sizes to be very small for this dish.
  3. Put a pan on medium heat and put in the neutral cooking oil. Once the pan is hot, put the diced onions in and stir them until they are slightly transparent. This usually takes anywhere from 2-4 minutes.
  4. Once the onions are transparent, you are able to combine all of the seasonings in the pan with the onion. Soy sauce, sesame oil, honey, mirin, and water. Cook them for about 1-2 minutes longer, the less time they are cooked the more crunch they will retain, it really comes down to preference
  5. In a separate pan fry the eggs however you see fit (scrambled, over easy, over medium, anything works for this dish).
  6. Scoop about 1 cup of cooked rice into a bowl, pour half of the onions over, and lay one of the eggs on top, this dish makes approximately two servings.
  7. If you like spicier dishes, pour 1 tbsp of sambal oelek into the bowl and mix. (Optional)
  8. Garnish with green onion. (Optional)

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Cream Corn Bread

This recipe brings belongingness for me, it is a great side to make at family gatherings and special occasions.

Submitted By Sam Satter

Ingredients

  • 1 can whole corn
  • 1 can cream corn
  • 8 oz. sour cream
  • 2 eggs
  • 1 box jiffy corn bread
  • 1/2 cup butter
  • 1 cup parmesan cheese

Instructions

  1. Mix together whole corn, cream corn, sour cream, eggs, jiffy corn bread, and butter.
  2. Put mix into a 8×8 pan.
  3. Sprinkle parmesan cheese on top.
  4. Bake at 350 for 40 minuets.

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Egg Salad (Sandwiches)

Diversity- “Diversity” is the being different or varied”. Diversity in food means a few different things. For one, the representation of all cuisines and culture. Another, the array of nutrients needed for a full, well-rounded diet. My dish represents a common meal in my household and culture. However, for others it may seem as an odd food dish.

Submitted By Sydney Zupon

Ingredients

  • Eggs
  • Miracle Whip
  • Salt
  • Pepper

Instructions

  1. Fill pot with water and put on high heat until boiled (put a little salt in water to help with later ingredients).
  2. Add eggs to water (however many)- use a spoon to help you lower the eggs in without cracking them.
  3. Cook eggs for about 15-20 minutes
  4. Drain water and fill pot with cold water (adding ice cubes allows the eggs to cool faster).
  5. Crack eggs
  6. Cut eggs into small pieces and add to bowl
  7. Add as much salt, pepper, and miracle whip as preferred.
  8. Done

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Loaded Califlower

Belongingness-
When making this dish I feel at ease because I am using heavily vitamin-rich; healthy ingredients in a process for which is extremely easy and fast, which is usually not what comes out of a quick and easy recipe. Therefore my heart and mind is happy serving it to my friends and family as it is something everyone can enjoy given that it tastes quite like the well-loved loaded baked potato; without the heavy carb load.

Submitted By Chloe Tardy

Ingredients

  • 2 large heads of Cauliflower
  • Green Onions (to taste)
  • 1/2 cup Sour Cream
  • 1 cup Cream Cheese
  • 2 cups Cheddar Cheese
  • 1 package of Bacon
  • Salt (to taste)
  • Pepper (to taste)
    -Garlic Salt (to taste)

Instructions

  1. Prepare Cauliflower- Wash, cut into small bite-size pieces
  2. Cook Bacon on medium heat until crispy
  3. In a medium mixing bowl, cream together your Sour Cream, Cream Cheese and Cheddar Cheese until well combined.
  4. Spread all 2 heads of prepared Cauliflower into a 9×13 baking dish
  5. Sprinkle Salt, Pepper and Garlic Salt over the Cauliflower and season to taste
  6. Dollop the cream mixture on top of the Cauliflower and/or evenly spread across as a top layer
  7. Sprinkle Bacon and Green Onions evenly across the top of the Cheese mixture
  8. Bake for 20-30 minutes at 375 degrees
  9. Serve after letting the cauliflower cool for 10-15 minutes
  10. Enjoy!

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Krumkake (Gluten Free)

This recipe has been passed down through generations. It is a dessert we make on holidays that brings the whole family together. We love to bring part of Norway home to us. We are also a family with Celiacs disease. Finding food that we can safely eat is hard, so when we find a good recipe we make lots of it.

Submitted By Kayla Jensen

Ingredients

  • you will need a Krumkake iron for this recipe
  • 1 Egg
  • 1/3 Cup Sugar
  • 1/4 Cup Softened Butter
  • 1/4 Tsp Cardamom
  • 3/4 Cup Gluten Free All Purpose Flour (or any other flour will do)
  • 1/4 Tsp Baking Sofa
  • 1/2 Cup Unsweetened Almond Milk (or any plant, or animal milk)

Instructions

  1. Beat egg in bowl.
  2. Whisk in sugar, butter, and cardamom.
  3. Add flour, baking soda, and milk of choice and whisk until the mixture is smooth.
  4. Bake following the directions of your Krumkake maker.
  5. Then roll with a cone shaped rolling pin (these are usually provided with a Krumkake iron).

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