Sept. 13, 2019 | By: Caitlin Wert Caitlin Wert Director, Creative Operations Without using the words in your job title, describe…
In the Kitchen With iU
Mmmm, Thanksgiving. Turkey, stuffing, potatoes, every kind of pie, the “good” wine… we’ve got our stretchy pants on and we’re ready to
stuff ourselves senseless give thanks for everything around us. So many things to eat be thankful for.
Thanksgiving week at IU also brings our annual Friendsgiving Potluck, where we all attempt to prove that we’re adults capable of feeding ourselves and bring in our favorite holiday dishes (some of us do better than others).
This year, we’re spreading the Friendsgiving love and sharing some of our favorite family recipes with you.
Brie en Croute
Cherry Delrosario, Creative & Production
“Brie en Croute is a super simple dish that will impress!”
- 2 sheets puff pastry dough or pie crust
- 1 8 oz. wheel brie
- Filling of your choice! I used fig jam and almond slices, but another favorite is brown sugar and pear slices.
- 1 egg
- Preheat oven to 350 degrees.
Place first sheet of dough on the bottom of ungreased dish. I like using a pie dish.
Spread some of your filling (about a tablespoon) on the bottom.
Place brie wheel on top of filling, and then top the brie with more filling (about a tablespoon).
Take bottom dough and wrap it up and around the brie, making sure to keep filling inside.
With the second sheet of dough, cut out enough to cover the exposed top of the brie and place on top.
Pro tip: You can use remaining dough to create a cute design on top!
Whisk the egg in a bowl. Brush the egg all over the brie for a golden brown and shiny crust.
Bake in the oven at 350 for 30 minutes, or until crust is golden brown and brie is melted through.
Black-Eyed Pea Salsa
Cory di Mino, Post Production
“My girlfriend’s family always makes this delicious bean dip. It’s vegan-friendly!”
- 2 cans black-eyed peas (strained & rinsed…be careful you don’t get the kind with bacon!)
- ½ green pepper (diced)
- ½ onion (diced)
- ½ bunch scallions (chopped)
- 1 can corn (strain but don’t rinse)
- 1-2 tomatoes (diced)
- 1 cup Italian dressing (I usually use the light Zesty Italian)
Don’t forget the chips!
Mix everything together and serve. For extra flavor, make it the day before to give the ingredients a chance to chill and mingle in the fridge overnight.
Mimi’s Roast Turkey
Ashton May, We Make
“My great-grandmother’s sweet little cookbook has her famous turkey recipe. She’s gone now, but we still make her turkey every year.”
- 1 15 to 18 lb turkey
- About 1 ½ cups of flour
- 2 sticks of margarine
- Salt and pepper
- 1 cup water
Preheat oven to 500°
Put turkey, breast side up, on rack in roasting pan. Dry off with paper towels.
In a small boiler, melt margarine and slowly add flour until a soft paste is formed. Don’t wash the pan yet!
Add salt & pepper to paste.
Use a small spoon to cover the entire turkey with the paste (use back of the spoon to spread).
Put turkey in HOT oven for about 20 – 30 minutes to brown the paste (this seals in the juices).
After browning, pour water into the same boiler used to make the paste. Bring to a boil.
Spoon this liquid carefully over the turkey.
Make a foil tent and put it loosely on top of the turkey.
Turn heat down to 250° and cook for 25 minutes per pound.
Check turkey during cooking, adding water to pan if necessary.
Once cooked, lift turkey from pan. Thicken remaining juices with flour to make gravy.
Dick Eydt, Growth
“Try adding bourbon for even more flavor!”
- 2 cups rinsed raw cranberries
- 2 skinned and cored tart green apples, cut into thick slices
- 1 large, whole (peel ON) seedless orange, cut into sections
- 1 to 2 cups granulated sugar (depending on how sweet you would like your relish to be)
You can use either a grinder (an old fashioned one or a KitchenAid attachment) or a food processor to grind up the relish. We prefer using a grinder to a food processor because a grinder does a better job smooshing the cranberries, orange, and apples together while it cuts them up. If you use a food processor, be careful not to over-pulse! You’ll have mush instead of relish. You can also just chop very finely by hand, but that’s difficult, especially with the cranberries.
Push the cranberries, orange sections, and apple slices through the grinder. Include the orange peel! Alternate the fruit as you push it through the grinder so that different fruits get ground together.
Stir in the sugar. (Start with less than a cup and keep adding 1/4 cups until you reach your desired level of sweetness.) Let sit at room temperature until the sugar dissolves, about 45 minutes. Store in the refrigerator until ready to use.
Cheesy Squash Casserole
Melissa Simpson, TERMINUS
“This is sooooo good!”
- 6 medium yellow summer squash, thinly sliced
- 1 small Vidalia onion, thinly sliced
- 2 tablespoon butter
- 1/2 cup grated parmesan
- 1 cup shredded sharp cheddar
- 1/2 cup sour cream
- Salt and freshly ground black pepper
- 1 sleeve crackers, crushed medium to fine (recommended: Ritz), or French fried onions
Preheat the oven to 350°. Grease a 2-quart casserole dish.
Heat the butter in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the parmesan, cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs/fried onions evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
Vegan Mac & Cheese
Abe Mohammadione, Creative & Production
“This recipe comes from Soul Vegetarian in Atlanta. You can’t even tell it’s vegan!”
- 16oz Whole Wheat Pasta Noodles
- 4 cups Soy Milk (unsweetened)
- 2 cups Nutritional Yeast
- 1tbsp Sea Salt (fine)
- 10 Cloves of Garlic (peeled)
- 3 tbps Yellow Mustard
- 2 tsp Paprika
- 1.5 cups Soybean Vegetable Oil
- Fresh Parsley Flakes
Boil the pasta to al dente, drain, and place in a large mixing bowl.
In 8-cup blender…mix Soy Milk, Nutritional Yeast, Sea Salt, Garlic, Mustard, Paprika…
Slowly add Vegetable Oil to blender while continuing to mix and thicken.
Add blender of “soy cheese” to noodles and mix well.
Pour into deep lasagne dish.
Sprinkle Parsley Flakes on top.
Bake for 35-40 minutes on 350°
Killer Roasted Potatoes
Andy Leverett, Post Production
“My wife Henna is an amazing cook. These potatoes are delicious, and easy to make!”
We could include the recipe here, but instead we’re showing you this adorable video of Henna making them, because Henna.
J.R Hardman, Campus Movie Fest
“This is my grandmother’s recipe. So bad for you, but so worth it.”
- 48 squares of graham crackers (or 24 long ones) – crushed into tiny bits
- 2 cans of sweetened condensed milk
- 1 teaspoon baking soda
- 12 oz chocolate chips – regular bag
- 2 cups shredded coconut
- 1 stick of melted butter
Preheat the oven to 350°
Mix all of the ingredients together in a big bowl.
Use cooking spray or butter to grease a large cake pan.
Pour the mix into the pan.
Bake for 25 mins.
Pecan Pie Squares
Julia Howard, Campus Movie Fest
“These are so sticky-chewy-good they’ll pull your fillings out.”
- 3 cups All-Purpose flour
- ¾ cup butter or margarine, softened
- ⅓ cup sugar
- ½ teaspoon salt
- 4 eggs, slightly beaten
- 1 ½ cups sugar
- 1 ½ cups corn syrup
- 3 tablespoons butter or margarine, melted
- 1 ½ teaspoons, vanilla
- 2 ½ cups chopped pecans
Preheat oven to 350°
Grease jelly roll pan, 15 ½ x 10 ½ x 1 inch
Make the crust first: Beat flour, butter, sugar, and salt in a large bowl with an electric mixer on low speed until crumbly (mixture will be dry). Press firmly in pan. Bake about 20 minutes or until light golden brown.
Mix all of the filling ingredients except pecans in a large bowl until well blended. Stir in pecans.
Pour filling over baked layer, spreading evenly. Bake about 25 minutes until filling is set. Cool completely. Cut into bars.