Global Arts Live Quarantine Cookbook: Adventurous Recipes To Try While Stuck At Home

INGREDIENTS
2 tbsp vegetable oil
2 medium onions, minced
1 1/2 lb ground beef
1 cup milk
2 slices thick-sliced bread
1/2 cup raisins
1 tsp apricot jam
1 tbsp hot chutney
1/2 tbsp curry powder
1 tsp salt + more to taste
1/2 tsp ground black pepper
1 large egg
1 bay leaf

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x13 baking dish. 
2. Heat oil in large skillet over medium heat. Add onions and cook until soft. Add the beef until browned and cooked through.
3. Place milk in a shallow dish and add the bread until soaked through. Squeeze excess milk from bread and set milk aside. 
4. Add bread to the beef mixture and stir in raisins, apricot jam, hot chutney, curry powder, salt, and pepper. Pour the mixture into the greased baking dish. 
5. Bake for 1 hour.
6. While the bobotie bakes, whisk together the reserved milk, egg, and a pinch of salt. After baking for one hour, pour milk mixture over the dish and lay bay leaf on top. 
7. Return to the oven and bake until the top is golden brown, 25-30 minutes.
8. Remove bay leaf before eating.
**MAURE ARONSON, EXECUTIVE DIRECTOR
Based on the Best Bobotie recipe found on allrecipes.com... tastes just how Maure remembers from South Africa!

INGREDIENTS
1/4 cup olive oil
1/2 stick butter
1 onion, diced
3/4 can beer (lager is best)
1 tsp dried parsley
2 tsp crushed red pepper (less if you are sensitive to spicy foods)
3 tsp minced garlic
7-ish drops Tabasco
2 packets Goya Sazón Con Azafrán 
Salt & pepper
1 cup rice
24 medium shrimp -- fresh, or frozen and dethawed -- I used cooked shrimp but you can use raw and just increase cook time a minute or two

DIRECTIONS
1. Cook rice according to package directions.
2. In a small bowl combine dried parsley, crushed red pepper, garlic, Tabasco, Con Azafrán, salt and pepper. Stir to combine.
3. In a large frying pan or dutch oven (with cover) combine oil and butter over medium heat until butter is melted.
4. Add diced onion and cook for 5 minutes, stirring occasionally.
5. Add spice ingredients and cook for 2 minutes, stirring occasionally.
6. Add beer, cover and cook for 3 minutes.
7. Add shrimp, cover and cook for 3 minutes, stir, recover and cook for another 3 minutes.
6. Serve over rice.
*This is also great served over french fries!
**JEN FOX, MARKETING DIRECTOR
Based on the Easy Shrimp Mozambique found at allrecipes.com. 

INGREDIENTS
6 ounces dangmyeon (clear sweet potato noodles)
1/4 cup soy sauce
2 tbsp sugar
1 tbsp rice wine
5 ounces beef, thinly sliced
1/4 cup water
1 tbsp sesame oil, +1 tbsp sesame oil
2 garlic cloves, minced
1 onion, sliced
1 carrot, peeled and shredded
4 ounces fresh shiitake mushrooms, sliced
1/2 red bell pepper, sliced
3 ounces spinach, chopped
1 tbsp toasted sesame seeds

DIRECTIONS
1. Soak the dangmyeon in hot tap water until it’s fully rehydrated (20-30 minutes).
2. Mix the soy sauce, sugar, and rice wine in a bowl to combine, then take 2 tablespoons of this sauce and add it to the beef, letting it marinate while the noodles rehydrate and you prepare the rest of the vegetables. Add 1/4 cup of water to the remaining sauce.
3. When the noodles are rehydrated, drain them, and then use scissors to cut the noodles into 6” lengths.
4. In a large frying pan, add 1 tablespoon of sesame oil and heat over medium-high heat. Add the garlic and fry until fragrant. Add the marinated beef and stir-fry until the meat is fully cooked, and then transfer the beef to a bowl.
5. Add another tablespoon of sesame oil to the pan, and then add the onions and carrots. Stir-fry until the carrots are almost cooked, then add the shiitake and bell peppers. Continue stir-frying until the carrots are fully cooked.
6. Add the dangmyeon and spinach, and then pour the sauce over everything. Stir-fry until the noodles are tender and all the liquid has been absorbed.
7. Return the beef to the pan, sprinkle with the sesame seeds, and then toss everything together. Serve immediately.
**AMANDA LEPAIN, BOX OFFICE MANAGER
Recipe from PBS Food.

INGREDIENTS
14 oz block extra firm tofu, pressed (tip: I layer paper towels on a cutting board, add block of tofu, top with more paper towels, and then let my dutch oven or cast iron pan sit on top for at least 15 minutes)
1 tbsp low sodium tamari (or soy sauce)
2 tbsp nutritional yeast
1 tbsp coconut oil
4-5 tbsp green curry paste
1 13.5 oz can coconut milk
1 tbsp sugar
3 cups mixed chopped vegetables (peppers, eggplant, potato, onion, bamboo shoots, etc.)
1 cup rice

DIRECTIONS
1. Cook rice according to package directions
2. Preheat the oven to 425F.
3. Cut the pressed tofu block in half lengthwise, then cut each rectangle into 16 even cubes.
4. Add the cubed tofu to a large bowl. Pour the tamari over the tofu, then use a spatula to gently toss until evenly coated. Add in the nutritional yeast and repeat.
5. Transfer the tofu to a baking sheet lined with a silicone mat (parchment paper or aluminum foil would also do), leaving space between each piece. Bake on the top rack of the oven for 20 minutes, then carefully flip and bake for another 20-25 minutes. 
6. Bring a nonstick pan to medium heat and add the coconut oil. Once melted, add in the green curry paste; fry the paste for 90 seconds, to bring out the flavors.
7. Add the coconut milk and sugar to the pan and mix until well combined.
8. Add in the mixed vegetables, stir well, and bring the heat to high. Once the mixture starts to bubble, reduce the heat to medium-low and let simmer, covered, for 15-17 minutes, until the vegetables are tender.
9. To serve, place some cooked rice into each serving bowl, then top with green curry and crispy tofu. 
**ZACK GUERRA, GRAPHIC DESIGNER
Borrowed from nasoya.com.

INGREDIENTS
2 packages boneless chicken breast
1/2 lb thin sliced deli ham
1/2 lb thin slicked deli swiss
1 1/2 cupes Italian seasoned breadcrumbs
1 pkg brown mushroom gravy mix
1 1/2 cup water
About 15 mushrooms, slicked thick
3/4 cup sherry (not cooking sherry!)
Salt
Pepper
1/2 cup cooking oil
2 eggs, beaten in bowl

DIRECTIONS
1. Preheat oven to 350F.
2. Add gravy, water, mushrooms, 1/4 cup sherry, salt, and pepper in medium saucepan and reduce over medium heat for 15-20 minutes
3. Add remaining sherry during last 5 minutes of cooking
4. Fan out chicken breast and slice into two large fillets. Cut off excess fat, and pound one side flat, turn over and flatten the other side
5. Place a slice of ham, then a slice of cheese on top of the chicken leaving about 3/4" from one edge
6. Roll the breast up, keeping it as tight as possible, folding 3/4" edge to close in a roll
7. Dip chicken in eggwash, roll in breadcrumbs, and fry in oil until brown on all sides
8. Drain and place in casserole dish, pour mushroom sauce over, and bake for 15 minutes, until chicken is cooked through
*Serving suggestion: serve over egg noodles
**TRAVIS BEANEY, CONCERT OPERATIONS MANAGER
Recipe passed down from Travis's father.

INGREDIENTS
3/4 lb ground chicken
1 tsp soy sauce
3/4 tsp kosher salt
1 1/2 tsp toasted sesame oil
1 1/2 tsp grated fresh ginger + a 3 inch piece of ginger, peeled & sliced
1 bunch scallions + 3 tbsp chopped chives or scallions
2 garlic cloves, crushed
Soy sauce
Ground white pepper
50 wonton wrappers
Cornstarch
8 cups chicken stock or broth
3 oz baby spinach 
To finish, toasted sesame oil and soy sauce

DIRECTIONS
1. Make the filling by combining chicken, soy sauce, salt, sesame oil, ginger, 3 tbsp chopped chives/scallions, and white pepper in a bowl with fork.
2. Chop white and light green parts of 1 bundle of scallions into 1 inch segments. Finely chop dark green tops and save for later.
3. Add stock to large pot with sliced ginger, white and light green scallions, garlic, and a few dashes of soy sauce. Simmer for 20 minutes while you form wontons, then strain out ginger, garlic, and scallions.
4. Form your wontons by placing 1 heaping tsp of filling in the center. Dip your fingers in water to dampen edges of wonton and fold one corner diagonally to form a triangle, pressing air out as you seal it shut. Bring the two corners of the wide side of triangle down below it and use a dab of water to seal shut.
5. Please each finished wonton on a large plate covered with cornstarch.
6. Cook a few wontons at a time in simmering broth for 3 minutes and place on plate while cooking the remainder.
7. Add spinach to broth and cook for one minute. Add wontons back to broth and let them warm through. 
8. Ladle wontons and soup into bowls and drizzle a little bit of sesame oil and soy sauce and top with dark green scallion tops.
*If you don't use all at once, refrigerate wontons and broth seperately, or the wontons will fall apart.
**SUSAN WEILER, ASSOCIATE DIRECTOR 
***Also made and approved by Jen Fox!
Recipe borrowed from smittenkitchen.com.

INGREDIENTS
2 tsp sesame seeds
1 lb sushi-grade tuna fillet
3/4 tsp peeled and minced fresh ginger
1 1/2 tbsp soy sauce
1 1/4 tsp fresh lime juice
1 jalapeno, finely minced
1 1/2 tbsp sesame oil
8 pieces fresh chives, about 1 1/2" long

DIRECTIONS
1. In a small, dry fry pan over medium heat, toast the sesame seeds, stirring often, until fragrant and beginning to brown, 2-5 minutes. Pour into a small plate to cool.
2. Using a very sharp knife, trim away any sinew or skim from the tuna fillet. Cut the tuna into 1/4" cubes and place in a bowl. Add the ginger, soy sauce, lime juice, jalapeno, and sesame oil and stir gently to combine.
3. To serve, divide tuna among individual bowls or plates, sprinkle with sesame seeds, and top with chives.
**SUSAN WEILER, ASSOCIATE DIRECTOR
Adapted from Williams-Sonoma Two in the Kitchen.

INGREDIENTS
2 lbs boneless skinless chicken breast halves, cut into 1" pieces
1/4 cup fresh lemon juice
1/2 tsp salt
1/4 cup plain yogurt
4 garlic cloves, minced
1 1/2 tbsp ground coriander
2 tsp ground cumin
1 tsp ground tumeric
1/8 tsp ground ginger
Pinch of crushed red pepper
12 6-8" bamboo skewers, soaked in water for 30 minutes
2 tbsp (1/4 stick) butter, melted

DIRECTIONS
1. Combine chicken, 1/4 cup lemon juice, and 1/2 tsp salt in a medium bowl and let stand for 30 minutes.
2. Mix 1/4 cup plain yogurt, minced garlic, 1 1/2 tbsp coriander, 2 tsp cumin, 1 tsp tumeric, 1/8 tsp ginger, and crushed red pepper in small bowl. Add to chicken and stir until chicken is well coated with spice mixture. Refrigerate chicken at least 3 hours or overnight.
3. Prepare grill (medium-high heat). Thread chicken on skewers, dividing equally. Brush chicken with melted butter. Season with salt. Grill until just cooked through, turning frequently, about 7 minutes.
**SUSAN WEILER, ASSOCIATE DIRECTOR
Borrowed from epicurious.com.

INGREDIENTS
1/4 cup sugar
1/4 cup triple sec
1/2 cup brandy
1/2 cup orange juice
1 orange thinly sliced
1 pint sliced strawberries
2 sliced peaches
1 to 1 1/2 bottles chilled Rioja or other dry red wine
Club soda

DIRECTIONS
1. In a large glass pitcher, mix the sugar, triple sec, brandy, and orange juice.
2. Add orange slices, strawberries, and peaches. Cover and refrigerate overnight.
3. When ready to serve, add wine and a splash of club soda.
**SUSAN WEILER, ASSOCIATE DIRECTOR
Borrowed from epicurious.com.