HIP could not have survived 2020 and the pandemic without all the countless volunteers, donors, produce-growers, fundraisers, and community champions who showed up again and again for HIP.
Since we can’t throw you a party this year, we’ve put together a little gift for you based on our specialty — food. Here are some recipes for festive foods we’ve made recently for our programs or brought in from home. If you want some preparation tips on making them, see our YouTube Channel: HIPSeattle (click on the pear), HIP 2020 Holiday Recipes. Until we can gather in-person again, we hope you enjoy these recipes at home, in the safety of your own pod. Be sure to scroll all the way down for all six recipes. Happy Holidays!
CLAIRE’S BORREL NUTS*
- 2tsp extra-virgin olive oil
- 2tsp maple syrup
- 1tsp curry powder
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
- 1 2/3 cups nuts, any combo of walnuts, cashews, almonds, pistachios
Preheat oven to 350. Line a baking sheet with parchment paper. Mix first 5 ingredients. Add nuts and stir well. Bake 10-12 minutes, stirring halfway through. Can store in freezer for up to a month. *from Andrew Weil’s book Fast Food, Good Food.
TONI’S HOLIDAY COCKTAIL- Serves 6
- 1 bottle sparkling wine
- 1 bottle cranberry juice
- Pomegranate seeds (see Amy’s salad video for tips)
- 1 lime
Pour wine into champagne or wine glasses (about 1/3 full). Add cranberry juice. Cut lime into 6 slices, take a slice, rub it around the rim of glass and drop it in. Add a few pomegranate seeds per drink. Enjoy!
SHAILI’S APPLE BACON CHEDDAR STRATA – Serves 4
- 1# bacon
- 1 small onion diced
- 1/2 loaf of bread, cut up into small 1” cubes
- 2 apples, cubed
- 4 eggs
- 1 cup milk
- 1 tsp salt
- 1 tsp pepper
- 4 cups shredded cheddar cheese
- Preheat oven to 350F.
- Lightly grease a casserole dish.
- Cook bacon in the oven or in a skillet until crisp, then break into small pieces. Reserve bacon fat.
- In a saucepan, saute the onion until translucent.
- Toss together the bread, apples, onion, and cooked bacon in the casserole dishes.
- Whisk the milk, eggs, ½ cheese, and salt and pepper in a separate bowl and pour over bread and apples.
- Sprinkle remaining cheese on top and bake for at least 45 minutes or until egg is set
Note: You can use any bread, even stale bread. Rye, sourdough, brioche, or a rustic loaf are great but even sliced bread will do.
SHAILI’S SUCCOTASH SALAD – Serves 6
- 3 Tbsp butter or olive oil
- 4 cloves garlic, minced
- 1 small onion, diced
- 2 zucchini or bell peppers
- 2 cups frozen or canned corn
- 2 cups frozen or canned lima beans
- 1 tsp ground sage or 3 sage leaves
- 1 tsp thyme
In a large skillet, heat butter or oil over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers and/or zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs and serve.
AMY’S GREEN SALAD WITH SEASONAL FRUIT – Serves 6
- 1 head Butter or Boston lettuce
- 1 large grapefruit
- 1 pomegranate
- ¼ cup olive oil
- 2 Tbs. red wine vinegar
- ½ tsp Dijon mustard
Tear lettuce into pieces and put into salad bowl. Section grapefruit (see HIP video for help with how to supreme a grapefruit) and add sections. Seed pomegranate (see HIP video for help) and add a few seeds to salad. Slice avocado in cubes or long strips. Make salad dressing by combining olive oil, vinegar and mustard, and shake or whip to blend.
SHAILI’S PUMPKIN PIE BARS
- 10 full-sheets of graham crackers (or 1 and ½ cups crumbs)
- 2 Tablespoons granulated sugar
- 5 Tablespoons unsaldted butter, melted
- ¼ teaspoon salt
- 1 (15 ounce) can pure pumpkin (about 2 cups total; 450g)*
- 1 cup (200g) light or dark brown sugar
- 3 large eggs
- 1 and 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground pepper
- 1/4 teaspoon salt
- Preheat oven to 350°F. Line a 9×13 baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
- Make the crust: Using a food processor, pulse the graham crackers. Add the sugar and melted butter and pulse until combined. Press tightly into the bottom and up the sides of a 9×13 baking pan. Pre-bake crust for 8 minutes. Leave oven on.
- Make the filling: Use a whisk or stand mixer to beat all of the filling ingredients together in a large bowl until smooth. Pour into warm crust.
- Bake for 40-50 minutes or until the center is no longer jiggly. Remove from the oven, set on a wire rack, and allow to cool completely. Once cool, cover and place in the refrigerator for at least 1 hour and up to 3 days. Remove chilled bars from the pan using the overhang on the sides and cut into squares. Bars are best served chilled.
- Top with whipped cream and chopped pecans, if desired. Cover and store leftovers in the refrigerator for up to 1 week.