Family Fest Recipes #2

We had a great time at Family Fest last weekend along with the over 150 families that made it to campus! Check out some of the recipes submitted by families below!

EGGPLANT PARMESAN

Andi Goldstein, Parent of Elizabeth Goldstein ‘19

Just a great family recipe for most everyone in the family - vegetarians or not.

Ingredients:

2 - 3 medium eggplants

3 - 4 cups Panko breadcrumbs

3 - 4 eggs

Parmesan cheese

1 cup flour

olive oil or butter

1 lb fresh mozzarella cheese - sliced or shredded - divided in 3

8 oz. shredded mozzarella cheese (packaged) - divided in 3

32 oz. jar marinara -

1/2 tsp garlic powder

fresh or dried parsley (optional)

fresh basil (optional)

salt, pepper

olive oil cooking spray

Directions:

Preheat oven to 375.

Prepare breaded eggplant rounds - (can be done ahead)

-Prepare large baking sheet with about 3 to 4 tablespoon of olive oil or melted butter.

-Prepare breading for eggplant: in three separate bowls - place flour in large dish and season with salt pepper; place eggs in large dish, scrambled with 3 tablespoons of water; place panko in large dish, add about 1/2 cup parmesan cheese, garlic power, chopped parsley, salt and pepper.

-Slice eggplant in 1/2 inch rounds.

-Dip eggplant rounds in flour, then egg mixture, then breadcrumbs then place on baking sheet.

Spray eggplant with olive oil cooking spray or drizzle with a bit of olive oil

-Bake eggplant rounds for about 1 hour, flipping about every 20 minutes til browned.

Prepare eggplant parmesan

-In oiled 9 x 9 baking dish, layer 1/2 cup sauce in bottom of pan, then layer eggplant, sauce, cheese (both mozzarellas and parmesan) like a lasagna (should make 3 layers). Finish with a bit of fresh mozzarella and packaged mozzarella

-Spray aluminum foil and cover baking dish.

-Bake 30 minutes covered, uncover and bake 15 minutes more til bubbly and hot.

-Enjoy

With family fest coming up, check out some of these recipes submitted by family members of current students. Let us know some of your own family’s recipes!

PEANUT BUTTER CUPS

Donna Gibson, Grandparent of Hannah Harder ‘17

Favorite holiday dessert. These are one of Hannah's favorites at Grandma Gibson's house during the holidays. These always go fast.

Ingredients:

Bottom Layer

1 cup butter

2 cups Graham Cracker crumbs

2 cups Powdered sugar

1 cup peanut butter

Top Layer

12 oz package chocolate chips

1 cup peanut butter

Directions:

Press bottom layer ingredients into 9x13" pan. Chill.

Melt together top layer ingredients and spread on top. Then re-chill.

Serve cold. Delicious!

MASALA SCRAMBLED EGGS

Sonya Kaushik, Parent of Tara Kaushik ‘18

This recipe exemplifies our multicultural life as an Indian family living in the US and trying to blend the best of both worlds. It spices up scrambled eggs to perk up a Sunday breakfast and goes well with toast and chai.

Ingredients:

8 eggs, 1 large onion diced, 4 medium tomatoes diced, 1/4 cup chopped cilantro or parsley, 2 deseeded and chopped hot peppers like jalapeno or serrano (if you'd like the dish spicy), 2 tbsp cooking oil, salt and pepper to taste

Optional: 1/2 cup of diced ham or mushrooms or bell peppers

Directions:

1. Heat the oil in a large frying pan and fry the onions on medium heat until translucent.

2. Add the tomatoes and peppers and cook for a couple of minutes, stirring occasionally.

3. Add the ham/mushrooms/bell peppers if you're using them and cook until the mixture is nearly dry.

4. Stir in the cilantro/parsley and salt to taste.

5. Beat the eggs and add them to the pan of vegetables.

6. Cook like you would scrambled eggs, blending and stirring as they set.

7. Sprinkle pepper on top and serve with toast.

This quantity serves 4. The cilantro and hot peppers aren't strictly required if you don't have them - just onions and tomatoes would masala up the scrambled eggs!