Food has a way to connect us and bring us together like nothing else on the planet. Because of COVID-19 it has been hard for us to gather and share meals together and experience thru food what makes us, well us! We've decided to change that and figured out a way that we can cook together and eat together! Each week in November during our Sunday service, you'll see one of our Newsong LA "chef's" share a recipe of theirs. The directions and ingredients will be listed here on the website. And each Saturday @12 noon you can join in on a zoom call where we try to recreate these meals together.
Rickey's Sister's Mac n Cheese
- 1 box (16oz) of noodles
- 3 bags shredded cheese (medium cheddar, sharp cheddar, and 1 of your choosing, I usually do mozzarella or another mild cheddar)
- 1 egg
- I stick of butter
- Milk (a little less than a cup)
- Boil the noodles. Drain them, but do not rinse
- Stir in the butter, egg, and 2 of the cheeses (not the sharp cheddar)
- Put about 1/2 in the pan, then sprinkle half the sharp cheddar across the top. Then spoon in the other 1/2 and cover with the rest of the cheese.
- Pour milk over the top until you see it just under the surface of the noodles. I feel...somewhere between 3/4 of a cup and 1 cup in my spirit....but I've never measured it. It's better to put too much milk than not enough, so don't be nervous.
- Bake it at 400 for 30 minutes, or until the cheese on top is golden brown.
Kharifa's Choose Your Own Adventure: Crispy Skin Salmon Edition
-Salmon fillets with skin
(Choose additional ingredients based on which flavor you want)
Ekta brings a Taste of South India: Coconut Chicken Curry
Most will be found in regular stores except the Curry leaves and Garam masala which are easily found in Indian Grocery Stores. There is not really any substitute for the Curry leaves but can be left out if not found.
For the Garam masala, you can either use 'curry' powder or whole cloves (3), green cardamom (2), cinnamon stick (2 inch) and dried bay leaves (2). Leaving it out will result in a different taste but would be fine.
FYI: Indian store at Culver City, Santa Monica: http://www.samosahouse.com/
- Marinate the chicken with the ingredients listed above and keep it aside for 30 minutes
- Prep work:
- Slice the onions and green chillies.
- Make a paste out of the ginger and garlic.
- Chop the tomatoes.
- Heat about 2 tbsp of oil in a deep pan.
- Add the curry leaves (watch out as they will splutter).
- Add onions and green chillies and saute till the onions turn soft.
- Add the ginger-garlic paste and keep sauteeing till the raw smell goes away and it all turns golden brown.
- Add all the powders - turmeric, chilli/paprika, coriander, fennel and garam masala and saute for a minute on medium heat.
- Add the chopped tomatoes, mix well and cover and cook till they are done. Should take 5-8 minutes.
- Add salt as desired.
- Add the marinated chicken and mix well. Cook and cover on low-medium heat till it starts giving out water. When it does, increase to medium heat and keep cooking till chicken is done and the gravy is semi-dry.
- Add 3/4 cup of coconut milk and cilantro. Mix well and adjust the salt.
- Allow it to simmer for a bit but keep an eye on it, if it's on too high heat, the coconut milk can curdle.
- Let it get to the consistency you would like. It's usually a semi-dry dish.
- Serve it with any Indian flatbread like naan or can be eaten with rice as well.
Daniel’s Ooey Gooey Tuna Melt
Yen Ling's Gai Dan Tung Mai Yuk
Cathy’s Spam Masubi