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Keep Learning, Keep Living’s Fresh Family Recipes
Fresh Family Recipes has been a Madeworthy feature since our third issue.
We love working with local chefs to bring their recipes to you. For our education issue, we realized that two of our Madeworthy friends are teachers (once a teacher, always a teacher!). Katrina Carpenter, owner of Carpenter’s Catering, taught at Dunbar before taking a leap of faith and opening her own café and catering company. Stay tuned for an exciting update from Katrina in future issues of Madeworthy. Hao Tran, in addition to owning Hao’s Grocery, teaching classes at Conundrum Farms, and opening her dream restaurant, Duong DeVille, later this year, also teaches culinary arts at Trimble Tech (and obviously doesn’t sleep).
Katrina’s Famous Broccoli Salad
This is a great make-ahead recipe, perfect for school lunchboxes. It’s light, healthy, and delicious.
Ingredients
For the salad
6 cups fresh broccoli florets, cut into bite-sized pieces
8 slices bacon, cooked crisp and crumbled, or 2/4 cup bacon bits
¾ cup Craisins
½ cup red onion, finely diced
½ cup grated carrots
Optional: ½ cup chopped pecans (adds flavor and texture)
For the dressing
2 cups mayonnaise
¼ cup granulated sugar
2 ½ tablespoons lemon juice
½ teaspoon salt
¼ teaspoon black pepper
¼ tablespoon celery seeds
Directions
For the dressing
Whisk the mayonnaise, sugar, lemon juice, salt, pepper, and celery seeds together in a bowl until the dressing is smooth and the sugar and salt are dissolved. Set aside.
For the salad
In a large bowl, combine the broccoli, Craisins, red onion, carrots, and pecans. Pour the dressing over everything and toss until the ingredients are evenly coated.
Cover and refrigerate the salad for at least 1 hour, although the longer it sits, the better it gets. Before serving, stir most of the bacon into the salad. (If you add the bacon with the rest of the ingredients, it gets soggy.) Sprinkle the remaining bacon over the top of the salad. Serves 8 to 10 as a side and lasts for up to four days in the refrigerator.
Khao Soi (Coconut Curry Egg Noodle Soup)
Hao Tran’s khao soi is a delicious school night dinner, and it’s great as leftovers for lunch the following day.
Ingredients
1 6-ounce package chow mein stir-fry noodles
1 13.5-ounce can unsweetened coconut milk
¾ cup jarred roasted red peppers, drained
1 ½ tablespoons canola oil
3 cloves garlic, peeled and minced
2 shallots, peeled and diced
3 tablespoons red curry paste
1 ½ tablespoons freshly grated ginger
2 teaspoons chili powder
3 cups chicken stock
2 pounds boneless, skinless chicken thighs
1 tablespoon fish sauce
1 tablespoon reduced sodium soy sauce
2 teaspoons brown sugar
2 tablespoons freshly squeezed lime juice
To top the soup:
½ small red onion, thinly sliced
½ cup bean sprouts
½ cup cilantro leaves
1 lime, cut into wedges
Directions
Cook the noodles according to the package directions, drain, and set aside.
Combine the coconut milk and the roasted peppers in a blender until smooth, and set aside.
In a large stockpot or Dutch oven over medium heat, heat the canola oil. Add the garlic and shallots and cook, stirring almost constantly, until tender, about 3 or 4 minutes. Stir in the red curry paste, ginger, and chili powder, and cook until fragrant, about 1 minute.
Stir in the chicken stock and coconut-pepper mixture, being sure to scrape up any browned bits from the bottom of the pot.
Add the chicken, fish sauce, and brown sugar to the pot and bring to a boil. Reduce the heat to a simmer, stirring occasionally until the liquid is slightly reduced and the chicken is tender, about 15 to 20 minutes.
Remove the chicken from the broth and shred using two forks. Return the chicken to the soup and stir in the lime juice.
To serve, place the noodles into individual bowls and pour the soup over them. Garnish with the red onion, bean sprouts, cilantro, and lime wedges. Serves 4 to 6 and keeps in the refrigerator for two days.
Three Flavor Old-Fashioned Pound Cake
Pound cake is, to my mind, better for breakfast the day after, and you will not ever change my mind. Toast it, top it with some berries, and you’ve got the perfect school morning breakfast.
Ingredients
3 cups all-purpose flour
3 cups granulated sugar
1 cup butter, softened
½ cup shortening
5 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon lemon extract
½ teaspoon kosher salt
¼ teaspoon baking powder
Directions
Preheat the oven to 325°. Grease and flour a 10-inch Bundt pan or tube pan.
Using a hand mixer or stand mixer, cream the butter, shortening, and sugar together until light and fluffy. It can take up to 7 minutes to achieve the perfect, fluffy texture.
While the butter, shortening, and sugar are being creamed together, combine the flour, salt, and baking powder in a dry bowl and whisk to ensure everything is incorporated.
Once the butter, shortening, and sugar are light and fluffy, add the eggs one at a time, making sure to mix well after each addition.
Start to gradually add the dry ingredients to the wet ingredients, alternating between the flour mixture and the sour cream. Begin and end the alternating process with the dry ingredients.
After everything is incorporated, gently stir the vanilla, almond, and lemon extracts in to infuse the cake with Katrina’s signature soulful flavors. Pour the batter into the prepared pan, taking care to smooth the top.
Bake for 60 minutes, or until a knife, skewer, or straw inserted into the cake comes out clean. Remove from the oven and cool on a wire rack for at least an hour before turning the cake out of the pan. Serve with ice cream, fresh berries, lemon curd, or anything sweet your heart desires.
