E2 Class Cookbook

Class E2 – May 2014Instructor – Evelyn Stoecklein

Silence (Xing Yu) Li

Chicken Wings

Ingredients3 lbs. chicken wings2 tablespoons oil½ cup soy sauce2 tablespoons ketchup1 cup honey1 garlic clove1 pinch salt1 pinch ground black pepper1 cup water

InstructionsMix the oil, soy sauce, ketchup, honey, garlic, salt, and pepperPour over the wings and toss to coat evenly.

Cover the bowl with plastic wrap. Allow wings to marinate for 30 minutes.Put the wings and water into the electric cooker until sauce is caramelized

(about 20 minutes).

Melody (Min Qin) Zhou

Delicious Steak

Ingredients1 steak1 serving of butter1 tsp. sea salt2 tsp. black pepper

InstructionsBrush the steak with salt and pepper to taste 20 minutes before cooking.Heat the griddle pan on high heat until very hot.Put the steak on the hot pan.Cook the steak on one side first for 5 minutes, then flip over to the other

side to cook for another 5 minutes.Add butter on the hot pan, until the butter is melted.

Place the steak on a plate and let it rest.

NotesEnjoy the delicious steak. I sometimes cook this steak. I think it is easy tocook and really delicious.

Crystal (Yan Hong) Li

Chives Bean Sprouts Chicken(For 4 people)

IngredientsA:

8 oz. chicken thigh, shredded2 cups chives cut into 2 in sections2 cups bean sprouts2 garlic cloves, minced

B:1 teaspoon sesame oil1 teaspoon soy sauce, cooking wine, cornstarch

C:2 tablespoon water

D:1 teaspoon canola oil

InstructionsCombine chicken thigh with part B for 2 minutes.Put part D in pot.Stir fry part B for two seconds, then fold in part A. Fry together.Add part C. Stir fry a minute

NotesThis recipe is health food, not too much oil and sodium. It is good fordiabetes patients.

Yan

Apple Soup

Ingredients5 apples3 carrotsSome almonds2 pieces of chicken

InstructionsAll the food will be clean.Put half pot of water on the stove, open the fire, and wait until the inside of

the water boils.Put all the food in the pot. The high temperature boils all the food. Then

turn the low heat. But there the high temperature must remain.After about 2 hours, put some salt, then turn off the heat and you’re done.

NotesThis soup can be good for your throat and lungs.

Ming (Jiemin) ZhangVinaigrette Salad Dressing

Ingredients1 tablespoon vinegarSalt and black pepper3 tablespoons extra virgin olive oilOptional: 1/2 teaspoon Dijon mustard

1/2 teaspoon brown sugar 1/8 teaspoon minced garlic

InstructionsIn a jar, add vinegar of your choice.Add salt and black pepper.Add brown sugar.Mix well and taste.Add minced garlic.Add Dijon mustard.Stir until combined.Add olive oil.

Replace the lid and shake vigorously until blended.Serve with green salad of your choice.

NotesYou can use lemon juice instead of vinegar; use honey instead of brownsugar.

Yadira Salce

Mangu Dominican

IngredientsTo make mangu:

4 unripe plantains1 ½ teaspoons salt4 tablespoons olive oil1 cup water at room temperature

To make onion garnish:2 tablespoons olive oil2 large onions1 tablespoon fruit vinegar

InstructionsPeel the plantains and cut into 8 pieces.Remove the center where the seeds are located (optional).Boil the plantains adding until they are very tender, having added the salt

to the water.Take the plantains out of the water and mash them with a fork until they

are very smooth.

Add olive oil and mix.Add the water and keep mashing and mixing until it is a very smooth.

Preparing the onions:Heat a tablespoon of oil in a pan.Add onions and cook and stir until they become transparent.Add vinegar and season with salt to taste.Garnish mangu with the onions and serve with sunny side up eggs,

Dominican scrambled eggs, Dominican fried cheese, or fried slices ofsalami

May Zhou

Sea Cucumber Stir Fry

Ingredients2 large frozen cooked sea cucumbers1 bunch of coriander rootSome slices of ginger and onionSome chopped garlic and chiliSome water chestnuts2 teaspoons of oyster sauce2 teaspoons of light soy sauce2 teaspoons of Chinese cooking wine

InstructionsSoft sea cucumber and slice.Turn on the high heat.Pour some oil into the pan.Put the ginger, garlic, chili, and onion into hot oil and stir fry.Put in the sliced water chestnuts and sea cucumber. Combine, keeping stir fry for 10 minutes.Pour oyster sauce, light soy sauce, and cooking wine together.

Kam On Tam

Banana Cake

Ingredients1 ½ cups plain flour4 ripe bananas1/3 cup unsalted butter, melted¾ cup sugar, white or brown1 egg, whisked1 tsp. vanilla extract1 tsp. baking soda1/8 tsp. salt

InstructionsPreheat oven to 350Add ripe bananas in a large bowl. Mash with a spoon or food processor.Combine smashed bananas with melted butter.Add sugar, egg, and vanilla extract.Add ¼ cup of milk, first. Combine well. If the batter is too thick, add more.Sprinkle the baking soda and salt in the mixture.Stir in sifted flour, 1/3 at a time. Don’t stir too hard, just fold.

Transfer mixture to a greased 4x8 inch baking pan. Bake for about 1 hour. Test with a needle. If it comes out clean, the cake is

cooked.Remove from oven and let cool on a rack.

NotesIt’s better not to use an electric mixer for making banana cake. Use a spoonor whisk, without over-stirring. The would be turned out really soft.

Tina (Rui Ping) Li

Winter Melon and Duck Soup

Ingredients3-4 pounds of winter melon1 whole fresh water duck3 rolls sea cucumbers1/3 cup Job’s tears4 pieces of ginger2 pieces of ham2 pieces of honey dates1 tsp. of salt3 liter of water

InstructionsPrepare winter melon. Remove the seeds and peel skin.Pour water into pot until water boils. Add the duck few minutes.Cut sea cucumbers in little bits.Wash Job’s tears.Put the winter melon, water duck, Job’s tears, ginger, and honey dates into

the big potHigh heat until boiling, and turn low heat. Around 2 hours. Add sea cucumber and ham in the soup. Continue low heat a half hour.

Put the salt, the soup tastes delicious.

Dennis Fernandez

Tuna Salad

Ingredients1 ½ lb. penne pasta3 cans of tuna1 tbsp. salt2 tbsp. extra virgin olive oil1 cup mayonnaise½ onion1 red pepper

InstructionsBoil water.Add salt.Add pasta and cook.In a separate bowl, combine pasta, tuna, extra virgin olive oil and

mayonnaise.Chop pepper and onion very small and add to the tuna salad.Mix well.Put in the refrigerator for 30 min.

Michael Franco

Shrimp with Garlic Sauce and White Rice

Ingredients12 jumbo shrimp2 tablespoon garlic sauce1 quart olive oil*1 cup white rice

InstructionsClean the shrimp.Preheat pan with olive oil.Fold shrimp with garlic sauce.Mix well.Stir fry shrimp with garlic sauce and olive oil.Mix well.Serve shrimp with white rice and salad.

** For drink - 1 bottle red wine and 2 cups

Suling

Sour Chicken Feet

Ingredients2 pounds chicken feet1 bag of hot pepper3 red peppers3 teaspoons salt2 teaspoons sugar3 teaspoons vinegar

InstructionsCut chicken feet in half.Boil chicken feet for 10 minutes.Take out chicken feet.Put in cool water for 30 minutes.Put hot pepper, red peppers, salt, sugar, and vinegar to boil for 15 minutes.Put chicken feet into mix sauce.Wait 3 hours to get cold.

NotesIf put chicken feet into refrigerator the taste is so good.

Edgar Lopez

Churrasco Ecuatoriano(For 2 people)

Ingredients2 cups white rice1 tomato2 garlic1 onion2 eggs1 green pepperLettuce1 teaspoon salt1 teaspoon oil2 slices steak

InstructionsIn one pot put 3 cups of water. Wait until the water starts to boil and put 2

cups of washed rice into the pot for 5 minutes.Add salt and oil.When the water disappears, cover the pot and wait for 10 minutes

and the rice is ready.In one bowl put salt, ground garlic, and oil and marinate the steak.In one pan fry the steak until it is ready and in another pan fry 2 eggs.Add some salt and the recipe is ready to be served.Cut the tomato, pepper, and lettuce.In one plate put the rice, put the steak over the rice, the eggs over the

steak, and decorate with tomato, pepper, and lettuce.

Nevill

Cook Chicken Wings

Ingredients2 lbs. chicken wingsSmall piece ginger1 garlicOil3 tsp. sugar1 tsp. salt2 tsp. soy sauceSmall piece lemon skinWater

InstructionsTurn on the stove. Put the oil in the pan. When the oil boils, put garlic and ginger inside. Fry. Put chicken wings in and fry 2-3 minutes.Put sugar and soy sauce in pan. Fry 2-3 minutes and add a small cup of

water, about 50 mg. Cover pan, and stew 10 more min.Open the cover, taste, and put a little bit of salt and some scallion inside. Serve.

NotesWhen you finish above steps, that’s great. You can taste your finishedproduct. Enjoy!

Esther

Herbed Chicken with Spring Vegetables(4-6 servings)

Ingredients¼ cup chopped fresh thyme ¼ cup shopped fresh parsley3 cloves garlic, minced 1 teaspoon fennel seeds¼ teaspoon red pepper flakes Kosher saltFreshly ground black pepper 3 tablespoons olive oil 3 boneless, skin-on chicken breasts 1 tablespoon butter3 bone-in skin-on chicken thighs 1 cup chicken broth6 cipollini onions, trimmed and peeled8 oz. baby carrots, peeled and trimmed, but leaving on a bit of green tip6 ounces snap peas, trimmed 4 ounces morel mushrooms

InstructionsPreheat oven to 375 degrees FIn a small bowl, combine the thyme, parsley, garlic, fennel seeds, red

pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper. Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Transfer the chicken to a baking dish, skin side up, and finish cooking in the oven, about 15 minutes. Meanwhile, return the pan to the medium heat. Add 1 tablespoon of the butter. When the butter is melted, add the onions and carrots. Sprinkle with salt and pepper. Cook until tender, about 7 minutes. Add the chicken broth. Add the snap peas and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper. Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken and serve immediately.

EvelynBaked Apricots with Honey

Ingredients10-12 small, ripe apricots (about 2/3 pound)2 tablespoons honeyPinch of salt

Instructions Preheat the oven to 350°F. Cut each apricot in half and remove the pit. Arrange facing up on a baking dish, cake pan, pie dish, or cast iron pan.Drizzle the honey over the apricots.Sprinkle with salt.

Bake for 15 minutes. Using a fork, flip each apricot over.Bake for another 5-10 minutes, until the apricots are slightly soft.Let cool and put in a jar or other container.

NotesApricots can be stored in the refrigerator for one week. Try the baked

apricots and the extra syrup on ice cream, yogurt, oatmeal, or bread!