Pacific University 'family recipes'

Share your favorite recipes—whether they're passed through the generations or a new tradition for you and your family. Email ingredients and directions to pacificmag@pacificu.edu. Include a picture if you have it!

Backyard Salad

— Submitted by Kaely Summers '08.

Kaely is the manager of the Forest Grove Farmer's Market, so if you're nearby, head over on Wednesday evenings to pick up fresh veggies for your backyard salad.

 
½ bowl of washed greens
1 cup veggies (peas, carrots, beets, tomatoes, etc.)
1 cup berries (your choice of what’s in season)
1 cup nasturtium flowers (optional)
Your choice of dressing

Directions:

  1. Start by planting a garden full of your favorite fruits and vegetables.
  2. Head to the backyard with a salad bowl and harvest whatever is available. Or, visit your local farmer’s market to pick out a selection of seasonal food. 
  3. Wash and chop your garden finds and toss them together in a bowl.
  4. Top with your favorite dressing or nuts.

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Beer Bread

—Submitted by Jenni Luckett.

This is a quick recipe that doesn’t require any rising time. Mix together the ingredients, bake for less than an hour, slice and enjoy. Found at farmgirlfare.com, the author of this recipe provides several variations based on your flavors preferences and available herbs.

3 cups organic all-purpose flour
1 Tbsp granulated sugar
1 Tbsp baking powder
1 tsp salt
2 Tbsp chopped fresh dill (or 2 tsp dried)
1 cup finely grated sharp cheddar cheese
12 oz beer

Directions:

  1. Heat oven to 375 degrees.
  2. Combine flour, sugar, baking powder, salt, dill and cheddar in large mixing bowl. Slowly stir in beer and mix until just combine. Batter will be thick and a bit sticky.
  3. Spread into greased 8-inch loaf pan and bake until golden brown and cooked through, about 45 minutes.
  4. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool 10 more minutes.
  5. Serve warm or at room temperature.

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Chicken Curry

BriAnna Rosen ‘12 shared this family recipe, from her mom, for curry. Her mom is from Guam, and BriAnna says the curry is “more akin to Japanese brown curry rather than Thai or Indian curry. My dad is Jewish and Caucasian but is completely in love with Asian food,” BriAnna wrote. When her mom makes this dish, the evening often ends in “my dad and me fighting for my mom’s delicious curry.”

2 teaspoons corn starch
1–2 tablespoon curry powder
1 cup water
2 chicken breasts
1 large onion, chopped
Olive oil
Garlic
1 large potato, peeled and cut into chunks
Baby carrots

Curry Sauce In small bowl, mix together 2 teaspoons of corn starch, 1 to 2 tablespoons of curry powder (to taste) and 1 cup of water. Include more curry powder for spicier flavor.

Chicken Curry | Cube chicken breasts. In a 2-quart pot, sauté chopped onion in olive oil. Add chicken breast. Cover pot and cook about 4 minutes. Add garlic to taste. Add in curry sauce and mix well. Simmer for a few minutes. Add potato and cook on medium-low for 10 minutes, stirring occasionally. Add baby carrots, cook for another 10 minutes, stirring occasionally, until potatoes and carrots are cooked as desired. Serve over rice (optional).

For the photo shoot, this dish was prepared by Jenni Luckett. She opted to serve over brown rice.

 

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Hearty Winter Arugula Salad

Olivia Round ’12 offered this recipe from her “adopted family” at Pacific University, where she lived in an off-campus residence practicing a low-impact lifestyle. “Several of our housemates volunteer at the B Street Farm and so in February we had arugula being brought to our house by the bagful. Who’s to turn away free produce? So instead of getting sick of it, we got creative.” She attributes the recipe to Leda Glastonbury ’12, one of her housemates.

3 cups cooked grain (such as quinoa or brown rice)
3 cups finely chopped arugula
½ cup grated carrots and/or beets
¼ cup finely chopped white onion
3 to 6 cloves of garlic, minced
Fresh marionberries (optional)

Toss ingredients with olive oil, tamari or soy sauce, and balsamic vinegar, to taste. Serve immediately. Serves 3–4 hungry college students.

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Krumkake

Joyce Gabriel, creative director at Pacific, contributed her family’s recipe for krumkake, a traditional Norwegian dessert. “My mom and us kids would make krumkake every Christmas.
My dad helped her after we moved away.”

1 egg
½ cup white sugar
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup heavy whipping cream
Krumkake iron

Beat egg. Add sugar and vanilla and mix well. Add whipping cream. Add dry ingredients and beat until smooth. When krumkake iron is hot, put 1 heaping teaspoon of batter on the iron and bake until light brown. Roll on tapered dowel immediately when krumkake is still hot.

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No-Bake Cheesecake

— Submitted by Heather Silva '13.

“It is a little bit vague, because my sister does it off the top of her her head, and that is how I learned, too.”

Filling:
3 packages (8 oz) cream cheese
½ container of whipped cream
½ small lemon, juiced
½ small lemon, zest
4 to 5 cups powdered sugar (to taste)

Oatmeal Crust:
3 cups old-fashioned oats
1 cup flour
¾ cup white sugar
1 stick butter, softened

Directions:

  1. Hand mix crust ingredients until crumbly. Press into pan and bake at 375 degrees for 10 to 15 minutes. Cook completely.
  2. While crust cools, beat cream cheese until soft. Add lemon juice, zest and whipped cream. Add sugar to taste.
  3. Fill crust with cheesecake mix.

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Peanut Butter Cookies

—Submitted by Kaely Summers ‘08.

1 cup peanut butter (or other nut butters, if you prefer)
1 cup sugar
1 egg
Optional: Cinnamon, chocolate chips, coconut, oatmeal, ginger, raisins, etc.

Directions:

Mix together all ingredients. Form into small round balls. Drop onto a cookie sheet. Bake at 350 degrees for 10 to 15 minutes.

These cookies are gluten- and dairy-free. Replace the egg with flax meal or banana for a vegan cookie.

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Quick Baguette

—Submitted by Jenni Luckett. 

Imagine making homemade bread for dinner on a weeknight! This recipe rises in 30 minutes and bakes in 15, and it’s my go-to recipe for simple and quick mid-week dinner supplement. Plus, a single batch makes two baguettes, which will last for days! I found the recipe at The Sisters’ Café, though it looks like one that’s long been passed around.

1 ½ cups warm water
1 ½ Tbsp dry yeast (or two packages)
2 tsp sugar
3 ¼ cups flour
2 tsp salt

Directions:

  1. In a small bowl, mix the warm water with the yeast and sugar. (Baker tip: If you buy a jar of yeast and keep it in the fridge, as I do, measure out what you need and let it sit on the counter for a few minutes to warm up to room temperature before mixing with water and sugar. It will rise better that way.) Let mix sit for about five minutes, until foam forms on top.
  2. In a large mixing bowl, combine the flour and salt. Gradually add yeast mixture. Mix until the dough becomes a smooth ball, then knead for five minutes. (The recipe recommends using a Kitchen Aid with dough hook. I have one, but I love kneading bread by hand!)
  3. Cut in half and shape into two baguettes. To make them smooth, roll each half of dough into a rectangle, then role up lengthwise. Pinch edges to seal, and place on greased cookie sheet seam-side down. Cover and let rise 30 minutes.
  4. Preheat oven to 450 degrees. With sharp knife, make a slash down the length of each baguette. Bake bread 15 minutes. Halfway through, brush with melted butter, if desired.

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Rosemary Olive Oil Bread

—Submitted by Jenni Luckett.

This is a traditional bread recipe, in that it takes some time rising. But it’s also the moistest, most subtly flavorful bread I’ve ever made and well worth the wait, in my opinion. Found on the blog A Hint of Honey. It may be worth noting that I never use bread flour—for this recipe I used whole wheat flour as called for, plus regular white flour for the additional half-cup. Also, I used all dried herbs, as my fresh rosemary was a bit picked over. (I also generally fail to measure, so my “pinches” were exactly that.)

1 cup warm water
1 Tbsp sugar
2 tsp active dry yeast
1 tsp salt
2 Tbsp fresh rosemary, chopped (or 2 tsp dried)|
¼ tsp Italian seasoning (or pinch of ground garlic, dried oregano and dried basil)
¼ tsp. freshly ground black pepper
2 Tbsp extra virgin olive oil
1 ½ cups white whole wheat flour
½ cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp water, for egg wash
dried rosemary for sprinkling

Directions:

  1. In large bowl, combine warm water, sugar and yeast. Let sit 10 minutes to proof.
  2. Stir in the salt, rosemary, seasonings, olive oil and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about five mintues, adding more flour as necessary to prevent sticking.
  3. Place dough in lightly greased bowl, cover and let rise until double in size, about one hour. Punch down dough and form it into a round loaf.
  4. Place on a cornmeal-dusted pizza peel or parchment paper. Cover and let rise again until double in size, about 45 minutes.
  5. Preheat oven and pizza stone to 400 degrees. When dough has risen, brush the top with egg wash and sprinkle with dried rosemary. Bake on pre-heated pizza stone for 20 to 25 minutes until top is golden brown.

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Vegetarian Chili

—Submitted by Jenni Luckett.

My original vegetarian chili recipe came from Seventeen magazine when I was in high school and trying to convince my meat-loving family to accept a few meatless foods. They didn’t buy into the vegetarian lifestyle (and I eventually opted for a light-on-the-meat diet), but even my beef-raising grandpa will eat this one. Originally, it took two to three hours at the stove, adding ingredients bit by bit. Over the years, I’ve adapted it significantly for changing needs—including making it a crockpot meal. Now, it’s my go-to in many situations.

3 carrots, sliced
1 onion, diced
1 can kidney beans
1 can garbanzo beans
1 can black beans
1 large can whole or diced tomatoes
1 can stewed tomatoes
1 bell pepper, yellow or red, diced
2 Tbsp chili powder
2 tsp oregano
¼ tsp cayenne
¼ tsp cumin
1 to 2 cups water (depending on preference and number of people to feed)

Directions:

Mix all ingredients in a crockpot. Cook on low for 6-8 hours. Garnish with sour cream or avocado. Serve with crusty bread or tortilla chips.

Freezer meal variation: Prep several batches worth of ingredients, minus the water, and store in plastic bags in the freezer. No time to shop? Pull out a bag, dump contents in the crockpot, add water, and cook.

Camp out variation: Prep ingredients only, or pre-cook a batch of chili. Seal it in a Tupperware or jar and head for camp. Heat over a camp stove or open fire.

Make it last variation: Depending on the size of your family, a single or double batch can last for days. To transform the leftovers, strain off some of the liquid and serve as quesadilla filler or as a hearty topping for baked potatoes. 

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