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Ebook177 pages42 minutes
EFLtalks 10 in 10 Cookbook
By Rob Howard, Vicky Saumell, Susan Hillyard and
Rating: 5 out of 5 stars
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About this ebook
Busy teachers deserve to have a good meal too. So my EFLtalkers and I have put together some great meals in our 10 in 10 style. 10 ingredients with only 10 minutes of prep time. After a hard day of feeding minds, it's time to feed yourself. We hope you enjoy these recipes from all of us at EFLtalks - teachers feeding teachers. With contributions from:
Carlos Gontow
Christina Chorianopoulou
Doris Molero
Dorothy Zemach
Grazzia Mendoza
Judy Wong
Kirsten Waechter
Magdalena Wasilewska
Marjorie Rosenberg
Nives Torresi
Rob Howard
Sue Annan
Susan Brodar
Susan Hillyard
Vicky Saumell
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Book preview
EFLtalks 10 in 10 Cookbook - Rob Howard
The Elixir of Life
by Dorothy Zemach
Ingredients:
Water
Coffee
Directions:
Boil water
Add coffee
Stir
Repeat 4 times
Enjoy!
American Apple Pie
by Rob Howard
Apple Pie RecipeIngredients:
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Pastry for double-crust pie (9 inches)
1 tablespoon butter
1 egg white
Directions:
In a small bowl, combine the sugars, flour and spices; set aside.
In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
Fill with apple mixture; dot with butter.
Roll out remaining pastry to fit top of pie. Place over filling.
Trim, seal and flute edges. Cut slits in pastry.
Beat egg white until foamy; brush over pastry.
Sprinkle with sugar. Cover edges loosely with foil.
Bake at 375° for 25 minutes.
Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly.
Cool on a wire rack.
Baba Ghanoush
by Rob Howard
A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on its own!
Ingredients:
1 eggplant
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt to taste
pepper to taste
1 1/2 tablespoons olive oil
Pita bread
Sliced veggies
Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Place eggplant on baking sheet and make holes in the skin with a fork.
Roast it for 30 to 40 minutes, turning occasionally, or until soft.
Remove from oven, and place into a large bowl of cold water.
Remove from water, and peel skin off.
Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree.
Season with salt and pepper to taste.
Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Baked Buffalo Wings
by Rob Howard
Ingredients:
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
Sauce:
4 tablespoons butter
1 tablespoon distilled white vinegar
5 tablespoons hot pepper sauce
salt to taste
pepper to taste
Directions:
Line a baking sheet with aluminum foil, and lightly grease with cooking spray.
Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix.
Add the chicken wings, seal, and toss until well coated with the flour mixture.
Place the wings onto the prepared baking sheet, and place into the refrigerator.
Refrigerate at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste.
Dip the wings into the butter mixture, and place back on the baking sheet.
Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes.
Turn the wings over halfway during cooking so they cook evenly.
Serve warm.
Baleadas (Exclusively Honduran)
by Grazzia Mendoza
Ingredients:
For flour tortillas:
2 cups of wheat flour sifted
1 tsp of Baking Powder
1 pinch of salt
1 pinch of black pepper
½ a cup of water
2 Tbsp of lard (can be substituted by 3 Tbsp vegetable oil)
For fried beans:
2 cups boiled beans (preferably red but black beans can be used as well)
¼ cup of
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