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Mucho Gusto

Jessica’s Tofu Stir Fry

We are currently accepting applications for a summer session of Gusto! Applications are due on Friday, May 29 and can be found here. Questions? Email us at bcgustomag@gmail.com.


This is the twenty-second installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: Tofu, maple syrup, and soy sauce

Stir fry is always a delicious and satisfying meal; perhaps even more so when its homemade. This recipe uses tofu, and its versatility means you can turn to nearly any fridge/pantry components for pairing… vegetables, sauces, grains, etc.! Take this opportunity to explore your kitchen, and look for ingredients to enjoy with crispy and flavorful bites of baked tofu.

Ingredients

  • 1 container extra firm tofu
  • 1 tbsp sesame oil
  • 1 tsp tamari/soy sauce
  • ¼ tsp garlic powder
  • ¼ tsp maple syrup
  • ¼ tsp rice wine vinegar
  • 2 tsp arrowroot powder

Steps:

Start by preheating your oven to 400 degrees Fahrenheit. In a medium-sized bowl, whisk together the sesame oil, tamari, garlic powder, maple syrup, and vinegar. 

Next, press the tofu for at least 15 minutes and cut it into bite-sized pieces. Place them in the oil mixture and stir until each piece is completely coated. Sprinkle 1 teaspoon of the arrowroot powder into the bowl, and mix until all of the pieces are coated in it. Then sprinkle on the remaining teaspoon of arrowroot powder and gently mix just until the white powder is fully incorporated and no longer visible. 

Line a large baking sheet with parchment paper or a non-stick mat before placing the tofu on top. Bake the tofu for about 25-30 minutes, or until golden and crispy. Make sure to keep an eye on it and stir 2-3 times during the baking process so that none of the pieces burn. 

Serve with your choice of rice, vegetables, and other toppings. Enjoy! 

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Mucho Gusto

Lauren’s Lemon Bars

We are currently accepting applications for a summer session of Gusto! Applications are due on Friday, May 29 and can be found here. Questions? Email us at bcgustomag@gmail.com.


This is the twenty-first installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: Lemons, flour, and eggs

Summer is the ideal time for bright and fruity desserts, and lemon bars fit the bill. A layer of lemon custard sits atop lightly salted shortbread in this tried-and-true bar. What’s more, this recipe is far from labor intensive (you don’t even need a mixer!). 

2 cups all-purpose flour, plus 2 tablespoons

1 cup salted butter, softened (not melted)

½ cup powdered sugar, plus extra for dusting

4 eggs

2 cups granulated sugar

1 tsp baking powder

½ tsp salt

4 tbsp lemon juice (this will likely require 2 lemons)

First things first: set your oven to bake at 350 degrees Fahrenheit. Next, mix the flour, softened butter, and powdered sugar in a bowl with a fork. All ingredients should be thoroughly distributed, and the combination should look crumbly. Scrape the contents of the bowl into a greased 9 x 13 pan, and use the fork to press the crumbs down, creating an even layer of shortbread across the pan. Bake for 20 minutes.

While your base is in the oven, combine the eggs, granulated sugar, salt, and lemon juice in a bowl. This is when you add the additional tablespoons of flour, as well. Mix these ingredients until they are all incorporated. When the shortbread is done baking, pour the liquid mixture over top and place it back in the oven for an additional 20-25 minutes, or until the sides have grown slightly brown. Take care not to overbake these; you want the lemon layer to remain a bit gooey under a crispy surface. After the bars have been removed and cooled, dust the tops with powdered sugar to finish!

Optional:

I made these bars for a birthday, so I added crystallized flowers as a garnish. Should you choose to do the same, all you need is 1 egg white, granulated sugar, a paint brush, and freshly cut flowers. Simply whisk the egg white until it is of a smooth consistency, and use the paintbrush to coat the flower(s) in egg white. Dust sugar over top, and be sure to cover the surface without weighing down the flower. The sugar should have a sparkly sheen to it (if it clumps together, it loses its shine). Allow the flowers to dry in a bright, dry place for 12-24 hours, then place on top of the bars.

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Mucho Gusto

Prashanti’s Carrot Halwa

We are currently accepting applications for a summer session of Gusto! Applications are due on Friday, May 29 and can be found here. Questions? Email us at bcgustomag@gmail.com.


This is the twentieth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: shredded carrots, ghee (clarified butter), milk, and sugar

Carrot halwa is a popular Indian dessert that combines shredded carrots with a variety of ingredients to create a warm, pudding-like treat. This recipe is a delicious way to turn your carrots into a sweet dessert!

4 cups shredded carrots

½ cup shredded khoya (reduced milk)

1 ½ cups milk

2 tbsp ghee

½ cup milk

¾ – 1 cup sugar

1 ½ tbsp ghee

¼ tsp cardamom powder

Handful of nuts (almonds, cashews)

Handful of golden raisins

To make the khoya, boil 1 ½ cups of milk for 5-10 minutes and then stir in 2 tbsp of ghee. Continuously stir while reducing the mixture for around 45 minutes. Then set the khoya aside to let it solidify. Use a fork (or your hands) to gently crumble the khoya. This recipe creates around ¾-1 cup of khoya- set apart ½ cup of the crumbled khoya to use for the carrot halwa. You can save the rest for later!

Coarsely chop the almonds and cashews and dry roast them in the oven for a few minutes. Once they’re ready and cool enough to handle, finely chop the nuts and set them aside to use as garnish later on. 

Saute the raisins in ½ tbsp of ghee for a few minutes- the raisins should absorb the ghee and look plump. 

Add the 4 cups of shredded carrots to a large pan on medium heat for 5 minutes. Make sure to continuously stir the carrots so they don’t burn. Then add ¾ cup of sugar to the carrots. The sugar should draw out the liquid from the carrots and make the mixture moist. Feel free to add an additional ¼ cup of sugar to make the halwa sweeter. Continue to stir the mixture as it reduces.

Add 1 tbsp of ghee and ¼ tsp of cardamom powder to the mixture. Continue to stir and let the mixture reduce for 5 minutes. Then add ½ cup of milk and let the mixture reduce for 2-3 minutes before removing it from the heat and letting it cool. Incorporate ½ cup of crumbled khoya into the mixture and combine until it is no longer visible. 

Add the finely chopped nuts as a garnish when ready to serve. Enjoy!

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Mucho Gusto

Beatriz’s Churros and Hot Chocolate

We are currently accepting applications for a summer session of Gusto! Applications are due on Friday, May 29 and can be found here. Questions? Email us at bcgustomag@gmail.com.


This is the nineteenth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: cinnamon, flour, and dark chocolate

One of my favorite afternoon snacks growing up was chocolate con churros, or churros with hot chocolate. The light, airy dough combined with the rich, dense chocolate provides the perfect treat that can be easily made at home!

Dough:

1 cup water

½ cup butter (one stick)

¼ tsp salt

1 cup all-purpose flour

3 eggs

¼ cup sugar

¼ tsp cinnamon

Olive oil (for frying)

Hot chocolate:

5 ounces dark chocolate

2 cups milk

1.5 tbsp cornstarch

3 tbsp sugar 

To prepare the hot chocolate, place the chocolate and one cup of milk in a saucepan on low heat and stir until the chocolate has fully melted. Then whisk in the rest of the milk, cornstarch, and sugar until it is fully combined. Feel free to taste the chocolate to see if you want to add more sugar to make it sweeter or more cornstarch to make it denser. Once it is finished, leave the hot chocolate on very low heat so that it stays warm but does not boil. 

To make the dough for the churros, combine the water, butter, and salt in a saucepan on medium heat and bring to a boil. Then, bring the temperature to low heat and stir in the flour until the mixture is fully combined. This should take about a minute and the dough should be able to hold itself together. Remove the saucepan from the heat and beat the eggs in a separate bowl before combining them with the dough.

Heat the oil in a deep frying pan at medium-high heat: the amount of oil you use depends on the size of your pan. Your oil should be at least a centimeter deep in your pan but there’s no need to pour in more than that, you can always add in more later if you think you’re running out. 

While the oil is heating up, prepare your dough by putting the mixture in a piping bag with a star tip. If you don’t have piping bags, you can use a ziplock bag and cut off one of its corners (make sure you only cut off a little bit so that the star tip doesn’t fall through the hole when piping). Then prepare a separate bowl with your combined sugar and cinnamon for coating. 

Squeeze strips of dough into the hot oil and fry them until they are golden brown on both sides. You can make them into whatever shape and size you want, go crazy! Then roll the churros in your sugar/cinnamon bowl and set them aside. 

Churros are at their best when they are eaten warm, so I suggest serving them right after you’re done cooking. Serve them with a cup of hot chocolate for dipping and enjoy!


This recipe can be made gluten-free by simply substituting the all purpose-flour for any preferred flour, no need to add xanthan gum!

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Mucho Gusto

Phoebe’s No Bake Energy Balls

This is the eighteenth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: peanut butter, honey, and oats

This recipe is a quick and easy way to make a grab-and-go snack. Chia and flaxseeds are filling and provide texture, while nut butter and chocolate chips combine to create a tried-and-true flavor pairing.

Ingredients:

  • 1 cup oats
  • ⅔ cups shredded coconut
  • ½ cup peanut or almond butter
  • ½ chocolate chips
  • ⅓ cup honey
  • 1 tbsp chia seeds
  • 1 tsp vanilla extract
  • ½ cup ground flaxseed 

Steps:

Start by combining all of the ingredients into a bowl. You can use a spoon to mix but it might be easier to use your hands once the dough gets a little hard to stir. We added some cinnamon for a little extra sweetness, so feel free to do the same or add another spice if you’d like. 

Cover the bowl with plastic wrap and let it refrigerate for 2 hours. This is so that the balls are easier to form; they’ll be super sticky and hard to work with if you skip this step!

Once the dough is ready, use your hands to roll it into balls that are about 1 inch in diameter. 

Store leftovers in the fridge and enjoy!

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Mucho Gusto

Jessica’s Sweet Potato Gnocchi

This is the seventeenth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: sweet potatoes, flour, and eggs

Who knew you could escape to Italy from the comfort of your own home with 3 simple ingredients? We can thank this gnocchi recipe for that. These little pillows of delight can be served with a variety of sauces, herbs, spices, or simply tossed in some butter and melted oil. The possibilities are endless!

Serves 2-4 

Ingredients

2 medium sweet potatoes 

1 large egg 

2-3 cups of flour

Salt to taste

Steps 

First, preheat your oven to 400 degrees F. Use a fork to poke a few holes in each sweet potato and bake them in the oven for around 40 minutes until they’re tender. Then set them aside to cool. 

Once they are cool enough to handle with your hands, peel the potatoes and mash them in a bowl. Incorporate the egg and stir until fully combined. Slowly sift in the flour and stir until a dough forms: add as much flour you think is necessary to get the right dough consistency

Roll the dough into a 1 inch wide rope and cut into 1-inch pieces. Roll the pieces into balls and use a fork to press into the dough to create a typical gnocchi shape.

Set a pot of salted water to boil. Once it is ready, put in the piece and cook them until they rise to the top. Feel free to add any oil, herbs, spices, or sauces before serving. Enjoy!

This recipe can also be used to make cauliflower gnocchi by replacing the sweet potatoes with a head of cauliflower. To prepare the cauliflower, bring a pot of water to boil over high heat and cook it for about 6 minutes until it is tender. Drain the cauliflower and allow it to cool on a clean towel. Then squeeze the excess water out of the cauliflower, mash it, and continue following the recipe above. 

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Mucho Gusto

Valentina’s Carrot Cake

This is the sixteenth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: Carrots, pecans, macadamias

Baking brings friends and families together. The aromatic smells of vanilla extract and cinnamon combined with the visually pleasing and fruity decorations make this recipe both delicious and therapeutic. After all, there is nothing quite like making something sweet and sharing something sweeter. 

Ingredients for the batter:

– 3/4 cup of brown sugar

– 3/4 cup of coconut oil

– 1/4 cup greek yogurt

– 3 whole eggs

– 2 teaspoons of vanilla extract

– 1 cup of whole flour

– 1 cup of almond flour

– 1 teaspoon of baking powder

– 2 teaspoons of cinnamon 

– 1/2 teaspoon of salt

– 2 cups of grated carrots

– 3/4 cups of sliced pecans 

– 1/2 cup of toasted macadamias (sliced)

Frosting ingredients:

– 8 ounces of cream cheese

– 1/3 cup of pulverized sugar

– 2 teaspoons of vanilla. Extract

To decorate:

– 1/2 cup of sliced and toasted pecans

– 1/2 cup of grated and toasted coconut 

To begin, preheat the oven to 350 F and cover the cake container with a little bit of coconut oil.

Afterwards, in a medium bowl, start to mix the brown sugar with the coconut oil and the yogurt. Then, add the eggs, one by one, to the same bowl and mix well after each egg. Finally, add the vanilla extract and mix some more.

In another bowl, mix the two flours with the baking powder, the salt, and the cinnamon. Then, pour the liquids into the dry mix, using a spatula to fold the batter until smooth. After, add the sliced nuts and the carrots into the mix, using the spatula to fold the ingredients once again. Finally, pour the finished batter into the container and place in the oven for approximately 30 minutes (check 5 mins prior).

While the cake is in the oven, make the frosting by mixing the cream cheese, the vanilla, and the powdered sugar using a whisk. Mix well at a constant speed until it thickens. Let it rest in the fridge.

 When the cake is done, take it out of the oven and leave it covered in the counter for about one hour, so it cools.

After the cake is cool, cover it with half of the frosting and place it in the fridge for about 15 minutes. Make sure to cover the cake with the rest of the frosting (like a second coat) so that all of the cake is covered. 

Finally, get creative and decorate the cake with the toasted pecans and with the coconut. You can also use the fruits of your choice to give the cake a little bit of color. I used one strawberry cut in four pieces. 

 Enjoy and share this recipe with your friends!

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Mucho Gusto

Sylvia’s Broccoli Pesto

This is the fifteenth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: Broccoli, pistachios, walnuts, and linguine pasta

This pasta is the combination of the lightness and freshness of the farmers market with the heavy and flavorful Italian restaurant. The taste of broccoli brings back memories of healthier times outside while the pesto brings satisfying thoughts of warm home cooked meals. Buon Appetito! 

10 oz. broccoli (fresh or frozen)

1/3 cup of olive oil

Handful of pistachios

Handful walnuts 

1/2 lemon

Parmesan cheese

Linguine pasta (2 cups)

First, place the  broccoli into a medium pot of salted boiling water for three minutes. 

After the broccoli is done, take it out of the pot and place linguini pasta into the boiling water. Cook the pasta for about 6 minutes and save 1/2 cup of salted pasta water for the sauce later. 

Meanwhile, to begin the sauce, place half of the olive oil and all of the broccoli in a food processor, magic bullet, or blender.

Then, squeeze the lemon, add pistachios, walnuts, salt and pepper into the blender. You may also add a little parmesan cheese, to your liking. 

Afterwards, add some of the pasta water to thin it out. Only add the remaining olive oil if you want to make the sauce thicker. Then, turn on the food processor until the sauce is thick and blended.

Finally, drain the pasta completely and add the sauce to the pot with pasta and add some more parmesan cheese as a final touch.

Enjoy!  

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Mucho Gusto

Valeria’s Ferrero Rocher Cheesecake

This is the fourteenth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: Ferrero Rocher truffles, cream cheese, heavy whipping cream, Marie biscuits

Cheesecake itself is already delicious… but, why not combine with one of the best chocolates ever to make even more mouthwatering: Ferrero Rocher. This is a recipe that is perfect to celebrate any quarantine birthday coming up or simply just to satisfy your sweet tooth. 

Disclosure: Total cook time is approximately 24 hours for the best results 

Makes one 8-inch cake

Crust:

2 ½ cups of Marie biscuits

½ cup of unsalted butter

4 Ferrero Rocher truffles

Filling:

32 oz of cream cheese (room temperature)

3 eggs 

6 egg yolks 

¾ cup sour cream

1 ¼ cup of sugar

1 tsp of vanilla extract

8 Ferrero Rocher truffles

For decorating:

1 cup of milk chocolate chips

1 ¼ cup of heavy whipping cream 

12 Ferrero Rocher truffles (amount may vary based on decoration preferences)

Begin by preheating the oven to 350 degrees and lining your 8-inch round pan with parchment paper. Next, use a food processor or blender to finely ground the biscuits, add the Ferrero Rocher truffles and the melted butter and mix until the whole mixture seems uniform. Pour the crumb mixture into the prepared pan and use the back of a spoon to compact all the mixture all over the bottom of the pan. Put the pan in the fridge while you make the filling. 

Grab a large mixing bowl and pour the cream cheese, eggs, sour cream, sugar, and vanilla. Use an electric mixer to mix together all of these ingredients until the mixture is smooth and silky. While you are mixing, grab the pan from the fridge and put it in the oven for 10 minutes to give the cookie layer a bit of an extra crunch. Once the 10 minutes are over, remove the pan from the oven and pour the filling into the pan and place the whole Ferrero Rocher truffles in the filling. 

Firmly wrap two layers of aluminum foil around the bottom of the pan and cover the top loosely using foil also. This is to prevent any water seeping in from the water bath. Place the pan in a deep oven tray and add boiling water until it reaches halfway up the pan. Put all of this in the oven for 90 minutes or until it sets (it should be wobbly in the middle and firm in the edges). Once that is up, turn off the oven but let the cheesecake stand in there for one more hour. Then remove the cake pan from the water bath and put it in the fridge for it to cool down for at least 4 hours or for best results overnight to allow it to fully set. 

Once the cheesecake is set, it is ready to be decorated. Bring the heavy cream to a simmer in a small saucepan. In a medium bowl add the milk chocolate chips. Pour the warm heavy cream over the chocolate chips. Make sure the chocolate chips are fully submerged for one minute and then begin to mix the mixture with a whisk until it turns into a silky ganache. Allow the ganache to rest for about 10 minutes or until it hardens up into a spreading consistency. Using a spoon or spatula spread the chocolate ganache over the cheesecake all the way to the edges. Decorate by placing the Ferrero Rocher truffles into the ganache at your own discretion. Place the cheesecake into the fridge for 1 more hour or until serving. Remove the cheesecake from the pan before serving.

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Mucho Gusto

Nico’s Carnitas

This is the thirteenth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: Pork Butt, Time, Tortillas

I served this at a super bowl party and it slapped. It’s easy, delicious, and teaches you the fundamentals of braising without much work.

3 lbs Pork Butt (bone in or not doesn’t matter – the bone adds nutrients but is a hassle so, up to you)

1 tbsp ground cumin

1 tbsp paprika

2 onions

5 cloves of garlic

1 tsp cayenne pepper (optional)

4 slices of orange peel (optional)

Salt and pepper

Tortillas, onions and cilantro for serving.

Start by taking a big, hefty pork butt (also called pork shoulder or Boston butt, shout out Boston), and if you’re trying to figure out how much to buy, get about a half pound per person. Play butcher and cut your pork into 1-inch cubes. Put those chunks into a pot. 

Roughly chop two onions, and throw that into the pot as well. Optionally at this point, take some orange peel (half- to a full-orange’s worth, depending on your taste), and throw that in the pot too. Oh, smash about 4 garlic cloves and throw those in there too. Sprinkle about a tablespoon’s worth of ground cumin and paprika into the pot, and add maybe a teaspoon of cayenne if you like it spicy. And never forget a hefty pinch of salt and maybe 6 good twists of black pepper, but don’t overdo it now, you can always add salt in later.

Fill the pot with water to the point where the water is just barely covering everything, and bring it up to a boil. A lot of scum is going to rise to the top, and while it’s perfectly safe, we like a clear braise, so feel free to scoop that off and toss it down the sink. Once it’s up to a boil, turn down your heat and simmer that for about 2-3 hours, no lid.

When almost all of the water has evaporated and the pork is cooked through and super soft, take out your pork with tongs and put it on a baking sheet or a casserole dish. Take two forks and shred apart all that meat, and drizzle it with a healthy amount, but definitely not all, of your delicious braising liquid. That stuff is liquid gold, it has all the nutrients and fat that was rendered out in your cooking time, and it’ll crisp up your pork nicely.

Broil that in an oven until it’s crispy on top, and then serve it on a warm tortilla, heated over an open flame obviously. For toppings, only finely chopped white onion and cilantro are allowed. And Trader Joe’s Salsa Verde.

Happy Cinco de Mayo, and remember, it commemorates the Battle of Puebla which was fought against the French forces when they came to imperialize in 1862—not Mexican independence. That’s September 16. Viva Mexico!