Welcome to our Hacker Recipe Book. Think of it as a potluck master plan, a humble, homemade collection of comfort food and dishes meant for sharing, selected with care from our family recipes, favorite cookbooks, and trusted top Google search results. Consider this recipe book an appetizer to tide us over until we get our next chance to spend a whole party packed together into the District Office kitchen, even though there’s plenty of space elsewhere.
“
The people who give you their food give you their heart.” —Cesar Chavez
HACKER | 2022 Recipe Book
JENNIE FOWLER NICK HODGES
ANDREW SCALISI BOYCE POSTMA BOYCE POSTMA MARISSA SANT DAVID PEX
CALVIN BRAWNER STEFEE KNUDSEN VIJAYETA DAVDA KERI WOLTZ
CAIT SYLVAIN
KAGAN REARDON LEWIS WILLIAMS
SCOTT BARTON-SMITH SCOTT BARTON-SMITH MEGHAN PARSON CAITLIN RANSON
CAITIE VANHAUER JAKE FREAUFF DAVID PEX
VIJAYETA DAVDA JOHN DALIT
RASHMI VASAVADA JENNIE FOWLER COREY MARTIN
JOSEPH CHANDLER
Illustrated by Peng Wang
OF
Stefee Knudsen
TABLE CONTENTS
2 NANNA’S LEMON ICEBOX PIE 3 WHITE BEAN & TURKEY CHILI 4 BONNIE’S BACON PASTA 5 Z-BLOOMS 7 BEPPE’S FRIESIAN PANNENKOEK 8 POTATO LEEK SOUP 10 ÆBLESKIVERS 11 DINNER ROLLS 12 HUCKLEBERRY-CHEESE PIE 13 POPPA’S SALSA 15 INDIAN KHEER RICE PUDDING 16 HOLIDAY COCKTAIL 18 BEST GREEN SAUCE 20 SIMPLE ASS SAUSAGE GRAVY 21 SHRIMP CREOLE 23 EASY TABBOULEH 24 EASY TAHINI 26 RED BEANS & RICE 27 WHIT’S SWEET POTATO BISCUITS 28 HOLIDAY PRETZEL RODS 29 KOHAKUTOU 31 ST. NICKOLAS COOKIES 34 PALAK PANEER 35 PANCIT BIHON 36 SPEEDY SALMON POKE 37 SOUR CREAM PUMPKIN PIE 38 VEGAN ALMOND BUTTER COOKIE EXPERIMENT #21 39 BENNY’S SPECIAL PASTA
LEMON ICEBOX PIE
NANNA’S LEMON ICEBOX PIE
Stefee Knudsen
Nanna is my mom.
This recipe makes a wonderful, light summer dessert— like a fluffy cheesecake!
INGREDIENTS: 1 can evaporated milk (chilled until icy)
3-ounce pack lemon jello 1 cup boiling water 2½ cups graham cracker crumbs ¼ pound butter 2 Tablespoons powdered sugar 8-ounce pack cream cheese
INSTRUCTIONS:
Open a can of evaporated milk and pour it into a freezersafe bowl. Freeze until ready for it—at least 15 or 20 minutes. Dissolve jello in boiling water. Cool until it begins to thicken. (Careful not to let it cool too long.) Mix graham cracker crumbs with butter and powdered sugar. Line big pan or pie pan with mixture; keep out a few crumbs for the top. Bake at 375 degrees for 8 minutes. Cool. Cream the cheese, sugar, and vanilla together. Set aside.
1 cup sugar
Whip chilled evaporated milk until thick. (It does take the top speed of an electric mixer).
1 teaspoon vanilla
Add jello and beat in until mixed.
Pie pan (9x12- or 8x13-inch)
Add cheese mixture and beat until just blended. Pour into a big pan/pie pan and sprinkle with crumbs. Keep refrigerated.
Recipe Book 2022 | HACKER
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WHITE BEAN & TURKEY CHILI WHITE BEAN & TURKEY CHILI Jennie Fowler
INGREDIENTS:
INSTRUCTIONS:
1 pound ground turkey
Press the sauté setting on the Instant Pot and heat the oil. Add the turkey and cook for 5 to 7 minutes, until it doesn’t look pink anymore. As the turkey cooks, break up the big pieces with a spatula and season the meat with cumin, oregano, salt, and garlic powder.
2 Tablespoons avocado oil or olive oil 1 teaspoon cumin
1 teaspoon dried oregano 1 teaspoon kosher salt
1⁄2 teaspoon garlic powder
3 cups cooked white beans or 2 cans of white beans, drained 1 cup mild or medium tomatillo/verde salsa
Garnishes: sour cream, grated cheese, green onions, sliced jalapeno, cilantro, chips, avocado, or guacamole (optional)
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Chili doesn’t get any easier than this! Just drop all of the ingredients into an Instant Pot.
HACKER | 2022 Recipe Book
Stir in the white beans, salsa, and broth. Secure the lid and set the pressure release valve to sealing. Press the cancel button to stop sauteing, then select either the bean/chili button or the Manual button and set the cooking time for 20 minutes at high pressure. When the cooking time is done, let the pressure release naturally for at least 10 minutes. Move the release valve to venting to release the remaining steam before opening the pot.
BACON PASTA
BONNIE’S BACON PASTA
Nick Hodges
Growing up, dinner often started with my mother sautéing onions and garlic in butter. What came next, we never knew. Some bacon, crushed red pepper, and canned, stewed tomatoes joined the butter on special occasions. The meal became—what we called— “bacon pasta,” served with a can of grated Parmesan cheese and some spaghetti noodles. Over the years, the recipe has changed. Sometimes we would add different tomatoes, pour a splash of wine, or serve over homemade pasta. It tastes different every time you make it. But each time, it’s delicious! It wasn’t until years later that I learned the recipe is a close approximation of pasta Amatriciana, a classic dish made in Amatrice, Italy. I’ve recently gone back to my mother’s original method. The beauty of this pasta is that it isn’t a thick tomato-based sauce. Instead, the fat from the butter and bacon emulsify with the stewed tomatoes, making a silky, flavorful sauce that offers a subtle heat from the crushed pepper.
INGREDIENTS:
INSTRUCTIONS:
3 Tablespoons butter
Set a large skillet on medium-low heat and add the butter. Once it melts, add the bacon slices. Continue to cook on medium-low heat until the bacon is almost all browned and then add the onions. Sauté until the bacon is all the way browned and bacon bits form on the bottom of the pan. Add the garlic, oregano, and crushed pepper and sauté 1 minute more. If you happen to be drinking red wine, add a splash to the sauce at this time! Add the tomatoes and break them up, but leave them in large chunks. Stir them together and scrape the bottom of the pan. Add a pinch of salt and pepper to taste, turn down to low heat, cover, and simmer, stirring occasionally for 15-20 minutes until the sauce has reduced and taken on a darker color. Meanwhile, cook the pasta until al dente, meaning there is still a bit of “chewiness” in the center. Reserve 1 cup of pasta cooking water and drain. Add the pasta to the sauce and stir. If the sauce is a little dry, add pasta water to thin. If the sauce is too wet, simmer 1-2 minutes more. Finish off the pasta with a dash of olive oil, more crushed red pepper to taste, Parmesan, salt, and pepper. Enjoy!
8-ounces bacon, sliced into strips 2 medium onions, diced 4 garlic cloves, minced 1 Tablespoon dried oregano 1 teaspoon crushed red pepper 2 (14.5-ounce) cans Italian-style stewed tomatoes 1 pound bucatini, spaghetti, or linguine fresh basil, for garnish Parmesan cheese, grated
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ZBLOOMS Z-BLOOMS
Andrew Scalisi
A special recipe from my Calabrian grandmother. She measures amounts with her eyes and experience, so use your discretion when making the batter!
INGREDIENTS:
HARVESTING THE BLOOMS:
Harvested zucchini flowers
Harvest the zucchini blooms in the spring. Pluck only from the stems that are not producing fruit. For best results, select blooms that are fully opened. Maintain ½-inch of the stem when clipping (this gives you a built-in handle when eating). Must be dry before frying.
2 eggs All-purpose flour Salt Pepper Shredded Pecorino Romano Vegetable oil Water (for batter)
INSTRUCTIONS: In a mixing bowl combine eggs, flour, salt, pepper, and Pecorino Romano. Stir in water until mixture becomes like a pancake batter consistency. Dredge dried zucchini blooms in the batter. Heat the frying pan with plenty of vegetable oil (enough to immerse the dredged blooms). Brown and flip on both sides. Serve and Mangia!
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FRIESIAN PANNENKOEK BEPPE’S FRIESIAN PANNENKOEK
Boyce Postma
Friesland is a small area in the northern part of the Netherlands with cold winters and hearty woodenshoed people. When we would visit as a child, my Beppe (grandmother) would make us a traditional Friesian dinner of Snert and Pannenkoek (pan-uh-cook-en). Snert is Split Pea soup with Kielbasa sausage. Pannenkoek is Dutch pancakes. The dish is served with soup on the table in a pot and a stack of pannenkoek on a plate over the soup to keep both warm. You must always eat your soup first and your pannenkoek second. The best part of pannenkoek is the toppings. Common toppings include peanut butter, gouda cheese, Hagelslag (chocolate sprinkles or sugar-coated anise seeds), butter, jam, various fruit, and maple syrup. Once you have added your topping, the pannekoek is rolled up before eating. We have diverged from the traditional soup with a quicker, simpler soup so we can make this on a weeknight in 20 minutes.
INGREDIENTS:
INSTRUCTIONS:
2 eggs
Mix eggs, milk, salt, and flour in a bowl. The batter should be much thinner than a typical pancake batter. Lightly butter a pan on medium heat. Pour ¼ cup of batter into the center of the hot pan and quickly pick it up and rotate at an angle to allow the batter to spread into an even 8-inch circle. Once spread, the pannenkoek should be very thin–1⁄8-inch. Cook each side for approximately 45 seconds. Keep warm before serving.
2 cups milk ½ teaspoon salt 2 cups flour Butter
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POTATO LEEK SOUP
POTATO LEEK SOUP
Boyce Postma
INGREDIENTS:
3 Tablespoons Butter 4 leeks, chop white and light green into ¼-inch chunks 3 cloves garlic, smashed
INSTRUCTIONS: Melt butter in a large heavy bottom pot on medium heat. Add leeks and garlic and cook for 10 minutes. Add potatoes, broth, bay leaves, thyme, salt, and pepper. Bring to a boil and then down to a simmer for 15 minutes. Fish out the bay and thyme. Puree and add the heavy cream.
2 pounds gold potato, peeled and cut into ½-inch chunks 7 cups broth 3 bay leaves 3 sprigs fresh thyme Salt, to taste ¼ teaspoon pepper 1 cup heavy cream Chives, sliced thin for topping
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ÆBLESKIVERS
ÆBLESKIVERS
Marissa Sant
An æbleskiver (ei·bluh·skee·vr) is a traditional Danish pancake—a fluffy sphere about the size of a golf-ball. Æbleskiver means “apple slices” in Danish, but apples are not usually an ingredient in present-day versions. Æbleskivers requires a specific pan: cast iron with seven half spheres.
INGREDIENTS:
INSTRUCTIONS:
2 eggs, whites and yolks separated
In a medium bowl, beat the egg whites with an electric mixer until stiff peaks form.
2 cups all-purpose flour
In a separate, large bowl, combine the flour, baking powder, salt, baking soda, and sugar. Stir well, then add the egg yolks, melted butter, and buttermilk and mix just until combined.
2 teaspoons baking powder ½ teaspoon salt ½ teaspoon baking soda 1 Tablespoon sugar 4 Tablespoons butter plus extra for pan, melted 2 cups buttermilk Powdered sugar Jam, honey, syrup, for serving Cast iron Æbleskiver pan
Gently fold the beaten egg whites into the batter. Heat your æbleskiver pan over medium heat until hot. Drop a bit of butter into each well of the æbleskivers pan, then fill ¾ full with batter. As soon as the æbleskivers begin to bubble around the edges, use a wooden skewer, chopstick, knitting needle, or fork to flip them over halfway, letting the batter slide around to fill in the bottom of the cup. Continue to cook. Flip the æbleskivers again and let the batter fill in the remainder of the sphere. Continue to flip until golden brown and cooked. Transfer to a serving plate and dust with powdered sugar, then serve with jam (traditional), honey, or syrup.
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DINNER ROLLS DINNER ROLLS
David Pex
INGREDIENTS:
INSTRUCTIONS:
1 cup milk
Scald the milk and then melt the butter into the milk. Add water and one broken egg.
¼ cup butter 1 cup water 1 egg 1 Tablespoon yeast
In a separate bowl, blend the yeast, sugar, salt, cardamom, and 3 cups of flour. Mix using a wooden spoon. Add the remaining flour and then knead the dough (at least 200 times). Let rise for two hours (until dough doubles in bulk).
½ cup sugar
Form the rolls by tieing dough into bowties. Then let sit and double in bulk on a pan (about 20-30 minutes).
1 Tablespoon salt
Bake 15-20 minutes in a 375-degree oven.
1 Tablespoon cardamon 7 cup flour
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A rather nondescript name for a very tasty roll.
HACKER | 2022 Recipe Book
HUCKLEBERRY CHEESE PIE
HUCKLEBERRY CHEESE PIE
Calvin Brawner
This recipe is similar to blueberry cheesecake but lighter, not as rich, and better.
INGREDIENTS:
INSTRUCTIONS:
9-inch grahm cracker pie crust
Preheat an oven to 325-degrees.
For the Cheese Custard:
Make the cheese custard: In a bowl combine the cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the eggs and beat well. Pour into the pie crust and bake until just set, 25-30 minutes. Remove from the oven and let cool.
8-ounce cream cheese, at room temperature 1⁄3 cup sugar
1 teaspoon vanilla extract 2 eggs
For the Berries:
2 cups huckleberries 1⁄2 cup water 1⁄3 cup sugar
While the custard is cooking, combine the berries, water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer, covered, for about 5 minutes, stirring once. Remove from the heat and add the cornstarch and water mixture. Bring back to a boil and cook for about 1 minute, stirring constantly. Remove from the heat and let cool until tepid. Spoon the berries over the custard. Chill for at least 1 hour before serving.
11⁄2 Tablespoons cornstarch mixed with 2 Tablespoons water
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POPPA’S SALSA POPPA’S SALSA
Stefee Knudsen
INGREDIENTS: 1 red onion, chopped 1 white onion, chopped 1 yellow onion, chopped 6-8 pounds ripe tomatoes, peeled and chopped 2 Tablespoons garlic, minced 6 mixed chili peppers 2 green bell peppers 1 red bell pepper 3 cans tomato paste 1⁄2 cup white vinegar 11⁄2 Tablespoons salt 11⁄2 teaspoons ground cumin 1⁄4 cup brown sugar 1⁄4 cup white sugar 8 canning jars, pint-sized
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The title of this recipe is “Bob’s Homemade Salsa,” but in my family, we call it “Poppa’s Salsa.” This is my dad’s recipe, and it makes a huge batch with instructions for canning.
INSTRUCTIONS: For the Salsa: Combine red onion, white onion, yellow onion, tomatoes, garlic, mixed chili peppers, green peppers, red pepper, tomato paste, white vinegar, salt, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours. For Canning: Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1⁄4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water, if necessary, until the water level is at least 1-inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes. Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. Once jars are cool, press the top of each lid to ensure the seal is tight (you do not want lids to move up or down at all). Refrigerate after opening.
INDIAN KHEER RICE PUDDING INDIAN KHEER RICE PUDDING
Vijayeta Davda
INGREDIENTS:
1⁄2 cup white rice, preferably small or medium grain, rinsed 1 teaspoon ghee
1 teaspoon cardamom powder (Elaichi) 5 cups whole milk
1⁄2 cup sugar, adjust to taste
1⁄4 cup roasted mixed nuts, chopped or sliced (cashews, almonds, walnut, pistachios) (optional) 1 Tablespoon raisins, for garnish
INSTRUCTIONS:
Stove Top: Rinse and soak the rice in water for 20 to 30 minutes. Drain using a colander and set aside.
Heat pan over medium heat. Add ghee, rinsed rice, and cardamom powder. Toss the rice, ghee, and cardamom for 1 to 2 minutes, stirring constantly.
Add the milk and stir well. Set heat to medium-high and bring to a boil. (Continue to stir milk so that it does not stick to the bottom of the pan.) Once the milk is boiling, reduce heat to low and cook for about 25 minutes. Continue to stir. The milk will reduce considerably after 25 minutes, the kheer will appear thick, and the rice cooked.
Mix in the sugar and nuts, and cook for five more minutes. Remove pan from heat. Stir in rose water (if using). Garnish with more nuts and raisins. Serve kheer warm or chilled. Instant Pot: Add all the ingredients in the instant pot steel insert. Close lid with the vent in sealing position. (Based on your preference, you can add sugar, nuts, and raisins after pressure cooking.)
Set instant pot to PORRIDGE mode for 20 minutes on high pressure. When instant pot beeps, let the pressure release naturally. Open Instant Pot and mix well. Rice pudding is ready. Serve warm or chilled. If needed, to get the desired consistency, cook on SAUTE mode for 2 to 3 minutes. Or add more milk, mix, and let it boil for a minute.
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HOLIDAY COCKTAIL HOLIDAY COCKTAIL
Keri Woltz
INGREDIENTS:
2 ounces rye whiskey
INSTRUCTIONS:
Stir together and serve on the rocks or up.
½ ounce Averna Amaro ½ ounce lemon juice ½ ginger simple syrup
Orange slice, for garnish
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BEST GREEN SAUCE Cait Sylvain
INGREDIENTS: 2 cups cilantro leaves and stems (about one handful)* *can use other leafy green herbs if you don't have cilantro on hand!
BEST GREEN SAUCE For all of your dipping, dressing, anything-saucy needs.
INSTRUCTIONS:
Add all of the ingredients to a blender and blend! Store in the fridge for 4 to 5 days. Serve on rice bowls, as a veggie dip, as a salad dressing, atop roasted veggies, options are endless!
3-4 cloves garlic
Pro Tip: This sauce is super versatile. Sometimes I use more lemon juice, sometimes less yogurt. You really can’t mess it up.
1⁄4 cup lemon juice
Enjoy!
3⁄4 cup plain greek yogurt
1⁄4 cup good quality olive oil salt and fresh ground black, pepper to taste Additional adds if you want to mix it up: 1⁄2 teaspoon cumin 1 jalapeño, deseeded Substitute some or all of the yogurt for sour cream
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SAUSAGE GRAVY SIMPLE ASS SAUSAGE GRAVY
Kagan Reardon
I don’t know why most sausage gravy at restaurants is so terrible when it is this simple.
INGREDIENTS:
INSTRUCTIONS:
One pound brekky sausage (No magic here, I use Jimmy Dean)
Brown sausage. Add flour. Stir for a minute or two. Add milk. Simmer until thick. Pepper and serve.
1-2 tablespoons flour (Just throw in a heaping spoonful.) 1 cup of milk (Sometimes I use more but not less.) A lot of black pepper and a little bit of salt (Avoid fresh cracked pepper and just go for the cheap ground stuff.) A can of biscuits (Or toast. Or an old hamburger bun ... I’d eat it off a shoe.)
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SHRIMP CREOLE SHRIMP CREOLE
Lewis Williams
INGREDIENTS:
INSTRUCTIONS:
2½ pounds raw unshelled shrimp
Shell and devein the shrimp.
1½ Tablespoons bacon drippings
In a large pot, heat the bacon drippings and add the flour. Stir until the roux is golden brown. Add the onion, green pepper, and celery; cook until tender.
1½ Tablespoons all-purpose flour
Pour in the tomato sauce, tomatoes, and liquid. Blend well.
½ cup onion, finely chopped
Add the garlic, Tabasco, Worcestershire sauce, sugar, salt, and pepper. Simmer uncovered for 30 minutes, stirring occasionally.
½ cup green bell pepper, finely chopped ½ cup celery, finely chopped 8-ounce can tomato sauce 16-ounce can Italian plum tomatoes with basil, reserving liquid 1 clove garlic, minced 3 dashes Tabasco 2 Tablespoons Worcestershire sauce 1 teaspoon sugar 2 teaspoons salt ¼ teaspoon ground black pepper 2 Tablespoons parsley, chopped ¼ cup scallions, chopped 2 cups steamed rice
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Add the shrimp, parsley, and scallions; cook 10-minutes. Serve over rice.
EASY TABBOULEH TABBOULEH
Scott Barton-Smith
A grain and salad combo―usually served as a side dish, but I must admit, I have eaten it as the main meal.
INGREDIENTS:
INSTRUCTIONS:
1⁄4 cup dry bulgar wheat (usually found in bulk foods)
In a small pot (with a lid), combine 1⁄4 cup dry bulgar with 1⁄2 cup water. Bring to a boil, then reduce heat, cover, and simmer until water evaporates. Set aside in the fridge to expedite cool down. (You want the bulgar to be room temperature or cooler before adding the remaining ingredients. My rule is 15 minutes to cook and 15 minutes to cool.)
1 tomato
1 bunch of fresh parsley (I prefer Italian parsley to the curly stuff, but you decide.) 1 lemon, juiced
1 bunch of green onions Extra virgin olive oil Salt and pepper
While bulgar is cooling, deseed the tomato and cut it into ½-inch cubes. Chop the parsley as fine as you can. (You want tiny pieces.) If the parsley stems are tough, pluck parsley from large stems, chopping only the small parsley stems and leaves. Chop the green tops of the onion. (How much? Depends on how much you like green onion, but I tend to judge based on the amount of chopped parsley I have used. I shoot for 3 to 4 parts parsley to 1 part green onion.) Chop onion small like the parsley. In a large bowl combine parsley, green onion, and at least one tablespoon of olive oil. (You want enough oil to wet all of the parsley leaves.) Add lemon juice to taste. (I use the juice of a whole lemon, but I like it sour). Stir it up! If there is too much liquid, pour excess into a separate bowl. (You can use it for tahini found on page 24!) Stir in the cooled bulgar. Add salt and pepper to taste. Top with the cubed tomatoes and serve. (Serving size depends on the amount of parsley, but I can usually share this as a side dish with 2 or 3 people.)
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TAHINI Scott Barton-Smith
INGREDIENTS: 2 Tablespoons tahini paste (Find in the supermarket on the peanut butter aisle, typically. Non-roasted is fine, but I think roasted is better.)
EASY TAHINI This makes an easy dip for veggies, cheese, apples, flatbread, and it is delicious with a pork chop!
INSTRUCTIONS:
Combine two heaping tablespoons of tahini paste, juice from lemon, and olive oil in a bowl. (If you made tabouleh from page 23 and poured off some lemon and olive oil, add it here! It’s OK if the liquid is stained green from the parsley. It won’t hurt a thing.)
1⁄2 Tablespoon extra virgin olive oil
Add a heaping tablespoon of yogurt. And a splash of water. Mix it up! You want the mixture to be slowly pourable. Add more water or tahini paste to get it to the right consistency.
Plain yogurt
Add salt and pepper to taste.
1⁄2 lemon, juiced
Salt and pepper
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RED BEANS & RICE Meghan Parson
RED BEANS + RICE Serve on a Monday. It’s a Louisiana tradition.
“Red Beans and Ricely Yours” —Louis Armstrong
INGREDIENTS: 1 cup rice ¼ cup olive oil 16-ounce Andouille sausage, sliced into crescent moons 1 medium sweet onion, diced 1 green bell pepper, diced 2 celery ribs, diced 2 Tablespoons fresh parsley, chopped 3 cloves garlic, minced Cajun Seasoning, to taste
INSTRUCTIONS:
In a large saucepan add 2 cups of water and 1 cup of rice. Cook rice according to package instructions; set aside.
In a large stockpot or Dutch oven, heat olive oil over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Add onion, bell pepper, celery, and some parsley. Cook, stirring occasionally, until tender, about 3 to 4 minutes. Stir in garlic and Cajun seasoning until fragrant, about 1 minute.
Stir in red beans, water, and bay leaf; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for about 3 hours.
1 pound bag red beans
Using a wooden spoon, mash some beans until slightly thickened; season with more salt and pepper, to taste.
8-10 cups of water (this is not a science)
Let simmer and additional 30 minutes, until beans are soft, and you have a creamy consistency.
1 bay leaf
Serve with rice. Garnish with parsley.
Salt
Top with a few dashes of hot sauce, if you fancy.
Pepper Hot sauce, for garnish
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SWEET POTATO BISCUITS WHIT’S SWEET POTATO BISCUITS
Caitlin Ranson
My sister’s family-famous sweet potato biscuit recipe.
INGREDIENTS:
INSTRUCTIONS:
½ pound sweet potato
Preheat the oven to 375-degrees.
13⁄4 cup all-purpose flour
21⁄2 Tablespoons baking powder
Poke the sweet potato all over with a fork and bake for about 45 minutes, until tender. Peel and mash the potato. Set aside 3⁄4 cup of the mashed potato and let cool completely; reserve the rest for another use.
1⁄2 teaspoon baking soda
Raise the oven temperature to 425-degrees.
1 teaspoon salt
Using a food processor, pulse the flour with light brown sugar, baking powder, baking soda, and salt.
1 Tablespoon light brown sugar
7 Tablespoons cold unsalted butter, diced 1⁄3 cup buttermilk
Add the butter and pulse until the mixture resembles a coarse meal. Add the buttermilk and the 3⁄4 cup of mashed sweet potato and pulse just until the dough comes together. Turn the dough out onto a heavily floured work surface and knead 2 or 3 times, until smooth; the dough will be soft. Roll out the dough 1⁄4-inch thick and cut out eight 4-inch rounds. Arrange the sweet potato biscuits on a parchment paper-lined baking sheet. Bake for about 15 minutes, until golden brown. Serve hot. Pro Tip: For extra moist biscuits, increase the amount of sweet potato and/or buttermilk.
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HOLIDAY PRETZEL RODS HOLIDAY PRETZEL RODS
Caitie Vanhauer
A simple and delicious dessert perfect for holiday gifts. Always a crowd-pleaser—especially for those of us who love treats that are both sweet and salty!
INGREDIENTS:
INSTRUCTIONS:
6 ounces almond bark
8 ounces English toffee bits
Using a microwave-safe bowl, heat chunks of almond bark in the microwave on high for 3 to 4 minutes or until smooth.
1 cup chocolate chips
Meanwhile, pour the toffee bits out on a plate.
20 pretzel rods (Snyder’s Pretzel Rods)
Dip pretzel rods into the melted almond bark and then, using a spoon, sprinkle rods with toffee bits. Lay the rods on a parchment-lined cookie sheet or flat surface. Using a microwave-safe bowl, heat chocolate chips in the microwave or until smooth. Use a spoon to drizzle the chocolate over the pretzel rods. Let them dry and store them in a container with layers of parchment paper. These stay fresh for 1 to 2 weeks, and if you still have some left, you can freeze for your future self to enjoy!
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KOHAKUTOU KOHAKUTOU
Jake Freauff
Japanese Sugar Candy
Cook Time: 10 minutes | Serves: 70 crystals
INGREDIENTS:
INSTRUCTIONS:
2½ teaspoon agar-agar powder
In a saucepan, soak the agar-agar powder in water for 4 to 5 minutes.
1¾ cups water
3⅓ cups granulated sugar ⅓ teaspoon flavoring (I particularly like yuzu, lime, pineapple, and lilikoi.) liquid food coloring (Go easy on this stuff !)
Bring the agar-agar mixture to a simmer and cook for 3 minutes, or until the agar-agar powder has fully dissolved. Stir constantly to prevent burning. Add the granulated sugar and cook for an additional 2 to 3 minutes, or until the sugar has fully dissolved and the mixture has thickened. Turn off the heat. (This will seem like a disturbing amount of sugar!) Wipe a few rectangular heatproof dishes lightly with oil and pour in the gummy mixture equally (1 dish equals 1 flavor.) Add your flavoring of choice to each dish. (I recommend adding a little, tasting, and then adding more as needed.) Then add a drop of liquid food coloring. (Very pale looks better, in my opinion.) You can choose to swirl different colors to make a marbled pattern, or just blend one color thoroughly. Refrigerate the kohakutou for 1 to 3 hours, or until set. Once the candy has set, remove the kohakutou from the dishes and use a sharp knife to cut it into strips. Pull each strip out and cut irregularly into jagged shapes. (You may need to rinse the knife now and then as the candy will be very sticky.) Line a large baking sheet with parchment paper and place the kohakutou to dry for 2 to 3 days. (You can also use a food dehydrator to help accelerate the drying process. You’ll know they are ready when they are no longer sticky and a hard crust forms on the outside.)
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ST.NICK COOKIES SAINT NICKOLAS COOKIES
David Pex
INGREDIENTS:
INSTRUCTIONS:
2 cups butter
In a mixing bowl, cream butter with sugar.
2 cups sugar
In a separate bowl, sift flour with spices, and then blend with butter and sugar. Blend in sour cream.
4 cups flour ½ teaspoon nutmeg
Add nuts and knead together. Form into long rolls (like a baguette, but thinner) and wrap in waxed paper.
½ teaspoon ground cloves
Chill overnight.
½ teaspoon baking soda
Slice and bake in a hot oven (400-degrees) until browned.
¼ teaspoon salt
Pro Tip: Store extra dough in the freezer for later use.
½ cup sour cream ½ cup chopped walnuts
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PALAK PANEER
PALAK PANEER
Vijayeta Davda
INGREDIENTS:
Cottage cheese (paneer), cut into cubes (You can get the panner from an Indian Grocery store: Apna Chat Bhavan or any other Indian grocery store.)
Palak paneer is a classic dish from North Indian cuisine made with fresh spinach, spices, and paneer.
INSTRUCTIONS:
Pan Fry Paneer: Cut the paneer into small 1⁄3-inch pieces.
2-3 Tablespoons ghee or oil
Heat 11⁄2 tablespoons of ghee or oil in a large skillet over medium heat. Add half of the paneer pieces and pan-fry until golden brown, about 2 to 3 minutes. Sprinkle a pinch of salt over the paneer before flipping over. Continue to pan-fry the other side until golden brown, about 2 minutes.
16-ounce container spinach, boiled, rinsed, refreshed, and ground
Fill a large saucepan with about 3 quarts of water and bring it to a boil. Add the baby spinach. Cook for about a minute, until all the spinach wilts.
¾-1 onion, finely chopped
Drain the spinach into a colander.
3 cloves garlic, minced
For Spinah Gravy: Transfer the spinach to a food processor and blend until it is a thick gravy.
2-3 green chilies, to taste for spice 1 Tablespoon coriander powder 1⁄4 Tablespoon turmeric powder 1 cup yogurt
Heat a large skillet with 2 tablespoons of ghee over medium-high heat. Add the diced onions, garlic, and chilies, and cook them until they start to soften. Add the coriander powder, turmeric powder, and yogurt. Cook for a minute. Add salt to taste.
Salt, to taste
Add the spinach gravy to the mix. Let it cook for about 3 minutes until it starts splattering. Add black salt and lemon juice to taste.
1 Tablespoon Lemon juice
Add the pan-fried paneer to the mix and serve hot.
1⁄4 Tablespoon Black Salt
Recipe Book 2022 | HACKER
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PANCIT BIHON PANCIT BIHON
John Dalit
INGREDIENTS:
INSTRUCTIONS:
2 Tablespoons cornstarch
In a mixing bowl, combine cornstarch and egg white to create a wash for shrimp and chicken. Coat shrimp with wash and set aside. Coat Chicken with wash and set aside.
2 egg white
½ pound shrimp, peeled, devained, tail on
1 chicken breast, sliced into strips ½ package of Chinese sausage 2 crushed cloves garlic 1 onion, chopped 2 teaspoons salt 1 teaspoon oyster sauce 2 Tablespoons soy sauce 1½ cups chicken broth 1 package pancit bihon (thin dried Chinese noodles) 1 carrot, cut into strips 1 head of cauliflower, cut into flowerets ½ head of cabbage, shredded ¼ cup of peas ¼ cup of celery 2 Tablespoons cornstarch, dispersed in ¼ cup water
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In a skillet over medium heat, sauté Chinese sausage until browned. Remove browned sausage from the skillet and set it aside. In the excess oil from Chinese sausage, sauté garlic, onion, sausage, shrimp, and chicken. Season with salt, oyster sauce, and soy sauce. In a separate bowl, warm chicken broth to about room temperature and soak bihon noodles in tepid broth for 10 minutes (this step is to soften and loosen the noodles, not to cook). After the noodles soak, pour the broth into a small saucepan and bring to a simmer over medium heat with the sautéd meats. Add all of the vegetables and continue to simmer. Thicken with dispersed cornstarch, as needed. Stir in bihon noodles and cook for 10 minutes. Stir as needed. Serve hot. Top with calamansi or lemon, and green onions. Enjoy!
SALMON POKE SPEEDY SALMON POKE
Rashmi Vasavada
INGREDIENTS:
INSTRUCTIONS:
¼ cup light soy sauce
Combine soy sauce, sugar, ginger, lime juice, sesame oil, furikake flakes, red pepper flakes, sesame seeds and onion. Make sure sugar becomes dissolved.
1 Tablespoon granulated sugar 1 teaspoon ginger, freshly grated Fresh lime juice, 2 wedges ½ teaspoon sesame oil 1 Tablespoon furikake flakes 1⁄4 to ½ teaspoon red pepper flakes to taste ½ teaspoon black sesame seeds
Add salmon, coat thoroughly. Marinade in the refrigerator while chopping the garnishes (longer if you have time / patience) Serve over mixed greens or sushi rice (refer to 2020 Hacker Recipe book for how to cook rice). Garnish with scallions, avocado, cucumber, carrots, and nori. YUM!!
¼ cup onion, finely chopped 1 pound sashimi-grade salmon fillet, cubed ¼ cup scallion, finely choped 1 small ripe but firm avocado, diced Persian cucumber, sliced Carrots, sliced Nori
Recipe Book 2022 | HACKER
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SOUR CREAM PUMPKIN PIE SOUR CREAM PUMPKIN PIE
Jennie Fowler
This pie represents a deep bond in our family and the most requested and searched-for recipe after my mom passed away in 2001. Emails and texts over the years: “OK everyone, where the heck is the recipe for Sour Cream Pumpkin Pie!?” I guess we’re not very organized. Anyhoo, a holiday was not a holiday without this pie. I don’t know where my mom learned to make it, but I think it was from her mom, so that would place it somewhere around 1918– assuming my Nana learned to make it as a child. It’s on the complicated side for a pumpkin pie but believe me when I say–it’s worth it.
This recipe is best with a homemade pie crusts, but if that sounds daunting, store-bought frozen will due.
INGREDIENTS:
INSTRUCTIONS:
3 eggs, separated
Separate three eggs, saving both whites and yolks. Beat yolks and set aside.
¾ cup packed brown sugar 1 package Knox Gelatin
11⁄2 teaspoon cinnamon 11⁄2 teaspoon nutmeg
11⁄2 teaspoon ground cloves ½ teaspoon salt 16-ounced can pumpkin ½ cup whole milk ¾ cup sugar ¾ cup sour cream
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In a medium saucepan, mix the following: brown sugar, gelatin, cinnamon, nutmeg, cloves, salt, and pumpkin. Stir and slowly add the milk. Boil until even and smooth and then add three beaten egg yolks and boil gently for two more minutes Remove from heat and let cool.
In a cooled stainless-steel bowl, beat the egg whites until peaks form. Add sugar and continue to beat until peaks are stiff, then refrigerate. Test saucepan mixture. When tepid, not hot, add the sour cream slowly and allow the mixture to sit for 5 minutes. Gently fold in the egg whites and pour the entire mixture into two already baked pie crusts.
VEGAN ALMOND BUTTER COOKIE
VEGAN ALMOND BUTTER COOKIE EXPERIMENT #21 Corey Martin
My wife, Michele, is a former pastry chef. She is constantly experimenting on our son, who does not—generally—like “healthy” cookies.
He will eat these with some level of joy, and everyone else loves them. No one even asks if they are gluten-free and vegan because they taste so good.
INGREDIENTS:
INSTRUCTIONS:
11⁄4 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
Using a mixing bowl, combine flour, soda, and salt. Set aside.
1 teaspoon baking soda
In a separate bowl, mix coconut oil and almond butter (do not use melted coconut oil) using a fork. Add vanilla.
1⁄4 teaspoon salt
6 Tablespoons coconut oil
Stir coconut oil mixture into flour mixture. Combine thoroughly.
6 Tablespoons unsalted almond butter
If using chocolate chips, add here.
11⁄2 teaspoons vanilla
Using a 2-inch diameter scooper, scoop the batter onto a cookie sheet. Freeze the cookie sheet for 10 to 15 minutes before baking.
Chocolate chips, optional
Bake at 350-degrees for 11-14 minutes.
Recipe Book 2022 | HACKER
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SPECIAL PASTA BENNY’S SPECIAL PASTA
Joseph Chandler
INGREDIENTS:
INSTRUCTIONS:
10 ounces of penne or pasta of your choice 2 Tablespoons olive oil
Cook pasta according to package instructions.
2 small red onions, chopped Salt and freshly ground black pepper, to taste 5 Italian sausages (or beyond sausage), remove from skin and crumble 11⁄2-2 Tablespoons fresh rosemary or 1 teaspoon dried rosemary 3 bay leaves 3 dried chilis chopped or teaspoon dried red pepper flakes ½ cup of red wine 6-ounce can tomato paste (or tomato sauce/marinara/ anything tomatoey) Basil, chopped for serving 4 ounces cream or butter (optional) 4 ounces Parmesan cheese, freshly grated
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HACKER | 2022 Recipe Book
In a large saucepan over medium-high heat, sauté two tablespoons of olive oil and onion, season with salt and pepper. Increase heat to high and add crumbled sausage, rosemary, bay leaves, and chili. Cook for about 15 minutes, until sausage becomes browned, removing fat if necessary. Add red wine and continue to cook for 5 minutes. Stir in tomato paste or sauce and reduce heat to low. Stir in the al dente pasta. Add cream and two ounces of Parmesan. Add salt and pepper to taste. Serve topped with chopped basil and remaining Parmesan. Enjoy :)
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HACKER | 2022 Recipe Book