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Cook Your A.S. Off

Associated Students shares with you “Cook Your A.S. Off! Recipes from Our Homes to Yours”. AS has been home for so many of us so why not share some amazing recipes with our family. As a Matador, I always appreciated the warm welcoming feeling our offices gave me throughout my time at CSUN. Now, I am excited to create a little bit of Matador Spirit in my home and I hope you are too! We also hope that this tradition does not end with our cookbook. If you create a new and delicious recipe, then please share them with us. We would love to cook all year long with our loved ones and challenge ourselves to try new things. Get your kitchen and appetite ready to COOK YOUR A.S. OFF!

Associated Students shares with you “Cook Your A.S. Off! Recipes from Our Homes to Yours”. AS has been home for so many of us so why not share some amazing recipes with our family. As a Matador, I always appreciated the warm welcoming feeling our offices gave me throughout my time at CSUN. Now, I am excited to create a little bit of Matador Spirit in my home and I hope you are too!

We also hope that this tradition does not end with our cookbook. If you create a new and delicious recipe, then please share them with us. We would love to cook all year long with our loved ones and challenge ourselves to try new things.

Get your kitchen and appetite ready to COOK YOUR A.S. OFF!

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Picture by CSUN Institute for Sustainability


mom and I were craving Boiling Crab one<br />

My<br />

but there wasn't a location near us<br />

day<br />

we live. I decided that I would try and<br />

where<br />

to make a knock-off version of the<br />

attempt<br />

Sha-Bang. I made this shrimp and was<br />

Whole<br />

surprised how accurate the recipe was! I<br />

so<br />

cook but I was a little nervous making<br />

can<br />

because my mom is a really good cook<br />

this<br />

I wanted to impress her. Let just say, I<br />

and<br />

exactly that and mom approved!<br />

did<br />

KNOCK-OFF BOILING CRAB WHOLE SHA-BANG SHRIMP<br />

Submitted by Christina Leon<br />

Ingredients<br />

Directions<br />

2 pounds of Jumbo Shrimp (shells<br />

Mince the 2 bulbs of garlic. I recommend using a food processor for this step.<br />

Melt the 2-3 sticks of butter in a sauce pot on medium heat.<br />

In a separate bowl add and mix the following spices: lemon pepper seasoning, old bay<br />

on, cleaned and deveined)<br />

seasoning, cayenne pepper (reduce if you want it less spicy), paprika, and Cajun seasoning.<br />

2 – 3 Sticks of Unsalted Butter<br />

Once the butter is completely melted, add the minced garlic to the sauce pot. Let it simmer<br />

under low heat and let the flavors marry together. <strong>Cook</strong> until the garlic become fragrant.<br />

2 Bulbs of Minced Garlic<br />

Pour all the mixed seasoning into the melted butter and garlic mixture. Mix them all<br />

together and make sure everything is incorporated.<br />

2 tablespoons Lemon Pepper<br />

Add Brown Sugar and Louisiana Hot Sauce to the sauce pot and mix evenly.<br />

Seasoning<br />

Let the sauce simmer for about 10 minutes on low heat. Keep stirring so it won’t burn.<br />

While the sauce is simmering, in a separate pot add water. Cut the large lemon into wedges<br />

2 tablespoons Old Bay Seasoning<br />

and squeeze the juice into the water. Let the lemon water boil. Optional: add the squeezed<br />

2 tablespoons Cayenne Pepper<br />

lemon to the water for additional flavor.<br />

Once the water has boiled, cook the shrimp in batches in the boiling water for 2-3 minutes<br />

or until pink. Be careful not to crowd the pot or over cook the shrimp. Once the shrimp has<br />

2 tablespoons Paprika<br />

cooked, drain and add them into the sauce pot.<br />

2 tablespoons Cajun Seasoning<br />

Once all the shrimp has been cooked and added into the sauce pot, mix the shrimp and<br />

sauce together evenly. Leave the pot with the lid on for about 5 minutes on a low heat for<br />

1 tablespoon Brown Sugar<br />

1 tablespoon Louisiana Hot Sauce·<br />

the juices to soak.<br />

Cut the heat and serve!<br />

Optional Ingredients Instructions:<br />

1 Large Lemon<br />

Cut the corn and potatoes in half.<br />

In a large pot, add water and salt and boil on a medium heat.<br />

Optional:<br />

Add the corn and potatoes and cook until softened.<br />

2 Ears of Corn<br />

½ pound Red and/or Yukon<br />

Cut the sausage into 1 inch slices. On medium-high heat, add oil to a pan. <strong>Cook</strong> the<br />

sausage until browned, turning both sides often.<br />

<strong>Cook</strong> 1 cup of rice of your choice. Once rice has cooked, place it in a separate bowl.<br />

Once the corn, potatoes, and sausages have been cooked, add them to the sauce pot with<br />

Potatoes<br />

the shrimp and mix to coat everything evenly. Leave the pot with the lid on for about 5<br />

minutes on a low heat for the juices to soak.<br />

2 Cajun Andouille Sausages<br />

Serve and eat with rice!<br />

1 cup of Rice


ecipe is from Sun Basket and I loved the<br />

The<br />

I am still trying to replicate the dressing.<br />

Salad.<br />

not figured it out yet but it's Cashew Nut<br />

Have<br />

Dressing.<br />

Salad<br />

SPICY BALINESE CHICKEN WITH CUCUMBER-CABBAGE SALAD<br />

Submitted by Lynn Umzam, from Sun Basket<br />

Ingredients<br />

Directions<br />

Prep and cook the chicken. Par the chicken dry with a paper towel;<br />

Chicken – boneless skinless chicken<br />

thighs or breasts<br />

season generously with salt and pepper. In a large bowl, stir together the<br />

turmeric spice blend and as much sambal oelek as you like. Add the<br />

chicken and rub all over with the mixture. In a large frying pan over<br />

Sun Basket turmeric spice blend<br />

(granulated garlic, turmeric, ground<br />

medium high heat, warm 1 to 2 teaspoons of oil until hot but not smoking.<br />

Add the chicken and cook, turning occasionally, until lightly browned and<br />

ginger)<br />

cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes for<br />

breasts. Transfer to a plate. Meanwhile, start preparing the rest of the<br />

Sambal oelek (optional)<br />

Organic cucumber<br />

meal.<br />

Make the cabbage-cucumber salad. Peel the cucumber, if desired; cut<br />

Organic cabbage<br />

the cucumber into enough ½ inch pieces to measure 3 cups. Cut away<br />

Organic bell pepper<br />

core from the cabbage; thinly slice the cabbage. Remove the stem, ribs,<br />

and seeds from the bell pepper; cut the pepper into ½ inch pieces. In a<br />

Sun Basket cashew dressing base<br />

small bowl, stir together the cashew dressing base and 1 tablespoon oil.<br />

(cashew butter, coconut aminos,<br />

Season to taste with salt and pepper. In a large bowl, toss together the<br />

lime juice, toasted sesame oil,<br />

cucumber, cabbage, bell pepper, and 2 tablespoons cashew dressing<br />

garlic, sambal oelek, ginger)<br />

(set aside the remaining dressing for serving). Season to taste with salt<br />

and pepper.<br />

Organic fresh mint<br />

Prep the garnishes. Strip the min leaves from the stems; coarsely chop<br />

the leaves. Using the bottom of the bowl or cup, lightly crush the<br />

Dry-roasted cashews<br />

Kosher salt<br />

cashews.<br />

To serve, transfer the chicken and cucumber-cabbage salad to individual<br />

Freshly ground pepperNeutral oil<br />

plates and garnish the salad with the mint and cashews. Serve the<br />

remaining dressing and sambal oelek on the side.


Picture by CSUN Institute for Sustainability


had this soup at Olive Garden. I used to go<br />

I<br />

just for this soup. It's spicy but comforting<br />

there<br />

me. So I thought there has to be a way to<br />

to<br />

this at home so I can enjoy whenever I<br />

make<br />

and to make it my own. Sure enough I<br />

want<br />

the recipe and added my own spin on it.<br />

found<br />

delicious, quick, customizable and perfect<br />

It's<br />

a cold winter night. What's best, if you have<br />

on<br />

pressure cooker (Instapot), you can make it<br />

a<br />

faster and it's as delicious, if not better.<br />

even<br />

ZUPPA TOSCANA (OLIVE GARDEN COPYCAT)<br />

Submitted by Kevin Mojaradi<br />

Enjoy!<br />

Ingredients<br />

Directions<br />

Heat a large dutch oven or soup pot over MED-HIGH heat. Add a small drizzle of<br />

1 pound ground spicy Italian<br />

oil, then brown sausage with optional red pepper flakes, crumbling as it cooks.<br />

sausage (mild okay too)<br />

Drain well, then remove to a plate.<br />

4 slices bacon, diced. You can<br />

Fry bacon in the same pot with residual sausage grease until crisp, then remove<br />

to plate with the sausage. Drain half of bacon grease.<br />

make more if you like bacon<br />

Add onion to same pot and cook 5 minutes, adding garlic the last minute.<br />

Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil.<br />

1 medium white onion, diced<br />

Gently boil about 15 minutes, or until potatoes are tender. Add in cooked<br />

2 cloves garlic minced, add more if<br />

sausage, most of the bacon, heavy cream and kale. Stir and cook 5-10 minutes<br />

until kale is wilted.<br />

you like garlic<br />

Taste and season with salt and pepper if desired. Top with remaining bacon and<br />

6 cups chicken stock (use low<br />

enjoy!<br />

sodium if you can)<br />

Instant Pot Instructions:·<br />

4 russet potatoes, peeled (optional)<br />

Set a 6-qt instant pot to the sauté setting. Add a drizzle of olive oil and Italian<br />

and diced into 1/2 inch pieces<br />

sausage with optional red pepper flakes. <strong>Cook</strong>, stirring frequently, until sausage<br />

is lightly browned making sure to crumble the sausage as it cooks; drain excess<br />

1 cup heavy cream (skip if you can’t<br />

grease.<br />

have dairy)<br />

Add bacon and cook until crispy, remove with slotted spoon to a plate.<br />

Add onion and garlic. <strong>Cook</strong>, stirring frequently, until onions have become soft,<br />

1/2 bunch kale (a couple of<br />

about 2-3 minutes.<br />

handfuls) de-stemmed and torn into<br />

Stir in cooked sausage, chicken broth and potatoes.<br />

Select manual setting; adjust pressure to high, and set time for 5 minutes. When<br />

bite sized pieces<br />

finished cooking, do a natural pressure release for 10 minutes, then a controlled<br />

Salt and pepper (to taste)<br />

quick release.<br />

When the pin drops, open the lid.<br />

Pinch of red pepper flakes<br />

Add heavy cream to pot, along with kale. Stir often and let heat through.<br />

(optional)<br />

Taste and season as desired. Top with bacon and serve.


Picture by CSUN Institute for Sustainability


Picture by CSUN Institute for Sustainability

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