In honor of Mother’s Day, we thought it was only appropriate to highlight some of the homemade dishes that remind us of growing up—and the inspiring women who taught us how to make them.
Taiwanese Beef Stew
From Jossy L., Director of Product Innovation
4 lbs. beef shank, sliced into matchbox-sized pieces
6 potatoes, chopped into cubes
6 carrots, chopped into cubes
3-4 large tomatoes, split into quarters
1 2-inch cylinder of ginger, sliced into long chips
4-6 tbsp Chili Bean Sauce
Aged Kimlan Soy Sauce (to taste)
2 or 3 star anise
Cut and steam potatoes and carrots. Boil if you want them crunchy, steam if you prefer them softer. Add the slices of ginger to a pot of boiling water and add the beef; cook until there’s no blood visible on the surface of the beef. Remove beef and ginger from the pot and add to a stir-fry pan. Cook on high until the beef is browned and dry. Turn the heat down low, then add chili sauce and cook 1-2 minutes more, or until fragrant. Put cooked beef, ginger, tomato and star anise into a large pot and add water until everything is covered. Add soy sauce to taste. Cook for 30 minutes until the beef is nice and tender. Finally, add the steamed potatoes and carrots (and more soy sauce, if desired) and cook, covered, over low heat for about an hour. Serve with rice, noodles or simply eat as a soup.
From Jillian C., Assistant Manager of Individual Sales
2 lbs. zucchini, cut into 1 inch slices
1/2 cup flour
1 cup vegetable oil (for frying)
1/2 cup Parmesan cheese, grated
1 lb. mozzarella cheese, sliced thin
2 cups tomato sauce
Heat oil in large skillet. Lightly dredge zucchini slices in the flour; fry in oil until light brown. Butter a baking dish and place a layer of zucchini in bottom of dish. Sprinkle grated Parmesan cheese, some of the sauce, then a layer of mozzarella slices. Repeat procedure until all of the ingredients are used, ending with the mozzarella on top.
Bake in a 375 degree oven for 30-40 minutes. Serve either hot or cold.
*Tip: Artichoke hearts may be substituted for the zucchini
From Sofie M., Tour Consultant
1-2 large bunches of fresh basil (leaves only)
1-2 garlic gloves
1/3 cup toasted pine nuts
Salt and pepper to taste
1/4 to 1/3 cup extra virgin olive oil
1/3 cup grated Parmigano Reggiano cheese
Add the basil, garlic, pine nuts and salt and pepper to a food processer; pulse until a thick paste has formed. Drizzle in the extra virgin olive oil and add the Parmigano Reggiano cheese. If the pesto is too thick, add a teaspoon of reserved pasta water (if you’re serving with pasta) or add more olive oil. Remember: the mixture should be smooth, not runny. Add to your favorite pasta or pizza—a little goes a long way!
Peach Noodle Kugel
From Melissa M., Social Content & Community Manager
16 oz. wide egg noodles
4 tbsp Margarine
2/3 cups sugar
1 1/3 tbsp lemon juice
1/4 tsp salt
2 1/3 cup milk
3/4 cup dark raisins
1 16-oz. can of sliced peaches, drained
Preheat oven to 350 degrees. Prepare noodles as label directs for casserole. Drain. In large bowl, toss hot cooked noodles with margarine. In medium bowl with wire whisk or fork, beat eggs, sugar, lemon juice and salt until well mixed; Stir in milk and raisins. Stir egg mixture into noodles and pour into greased 12” x 8” baking dish. Bake 30 minutes. Remove from oven. Arrange peach slices on top and sprinkle evenly with Streusel topping. Return to oven and bake 15 minutes more. Let stand 30 minutes for easier cutting. Yields 12 – 15 servings.
For streusel topping:
In small saucepan over low heat, melt 2 tablespoons margarine; stir in 1/4 cup dried breadcrumbs and 1/2 teaspoon cinnamon until well combined.
From Justin S., Email Marketer
1 cup unsweetened dried shredded coconut, toasted*
1 cup coarse cornmeal
1 cup whole wheat pastry flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup packed brown sugar
1 1/2 cups coconut milk
1 large egg
Preheat oven to 400 degrees, then oil a 9×9 square baking pan and set aside. In a large bowl, stir together the coconut, cornmeal, pastry flour, baking powder, salt and brown sugar, breaking up any clumps of brown sugar with your fingers. In a small bowl, whisk the coconut milk and egg. Make a well in the center of the dry mixture, then stir in the wet mixture. Transfer to the prepared baking pan, smoothing the top of the batter. Bake for 15-20 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool before cutting and serving.
*To toast the coconut, spread in a flat layer on a rimmed baking sheet and bake at 300 degrees for 6-10 minutes, stirring every few minutes until the coconut turns a golden brown.
What’s your favorite family recipe? Tell us about it in the comments below!