Student Life‎ > ‎Organizations‎ > ‎

Cooking Club

Fed Hock's "Cooking Club" features a wide range of foods for students to prepare during the lunch hour where they receive nutritional education and cultural background about recipes. Emphasis will be put on seasonality and how cooking leads to a healthier planet and a healthier self. Students will be able to leave the club feeling confident in their food preparation abilities and be able to take recipes home to cook for their families. Cooking Club is offered as a lunch option every other Wednesday. Members also help prepare foods for local events to sharpen their skills. 

Recipes 2014-2015 

Semester 1 * Pictures and Full Recipes Coming Soon!

Whole Wheat Pasta with Homemade Tomato Sauce and Pan-Seared Eggplant

Serves 6-8 -- Depending on pasta and sauce amounts

  • Whole Wheat pasta
  • <2 pounds of tomatoes (Roma and Cherokee Purple variety)
  • Italian seasoning
  • Olive Oil
  • Cayenne Pepper
  • 1 eggplant
  • Salt and pepper

1. Bring a pot of water to a boil and add the whole wheat pasta.

2. As the water comes to a boil, slice tomatoes into quarters and remove most of the seeds. Toss tomatoes, 1/4 cup of water or stock, 2/3 cup dried Italian seasonings (basil, oregano, thyme, rosemary), and balsamic vinegar or glaze into a frying pan. Bring to a low boil and reduce heat to a simmer to allow flavors to combine.

3. Wash eggplant and pat dry with a paper towel. Cut eggplant into slices. Make two bowls, one filled with water and the other filled with bread crumbs, a dash of Italian seasoning, salt and cayenne pepper. First dip the slices into the water and then into the bread crumb mixture. Set covered slices off to the side and add a small amount of olive oil to a separate pan designated for the eggplant. Fry bread crumb eggplant once you add the pasta to the boiling water and the sauce is about 5 minutes into its simmer.

4. Once finished frying the eggplant, the sauce should be at a perfect consistency (some may want to add tomato paste or tomato puree to thicken) and if not allow time simmer for a few more minutes. Once pasta is fully cooked, drain and either toss pasta and eggplant into the sauce mixture or enjoy all three ingredients separately.


Black Bean Cakes with Pesto Potatoes and Garden Salsa

Serves 6-8

  • 2 cans of black beans or 3 cups of pre-cooked black beans
  • 4 pounds of potatoes
  • 1 pound of tomatoes
  • Basil
  • Olive Oil
  • 1 small yellow onion
  • 1 small sweet potato
  • Salt and pepper
  • 2 cloves of garlic
  • Cumin and/or coriander 

1. Mash black beans with a fork and stir in salt, pepper, 2 cloves of diced garlic, 1 half of a diced yellow onion, 1 tsp. of olive oil, 1/2 cup shavings of a sweet potato (very thin slices), and a pinch of cumin and/or coriander. Set of to the side in the fridge.

2. Bring a pot of water to boil. Cut potatoes into chunks about a square inch in size and toss in boiling water. Cook for about 15-20 minutes or until semi-soft. Drain and add the cooked potatoes, 1/3 cup or more olive oil, finely diced basil leaf (or added with oil in a food processor), salt and pepper in a separate bowl. 

3. As the potatoes and added ingredients cool, cut and seed tomatoes into quarter or smaller size. Add finely diced onion, a dash of cumin, salt and olive oil into a bowl with the tomatoes. Mash/whisk into a salsa. 

4. Shape black bean mixture into patties and fry on a pan with 1 tbsp of olive oil and pepper. Cook on both sides about 2-4 minutes or until browned on both sides. Serve patties with salsa on top and potatoes on the side.


Brown Rice Salad with Fruit Smoothie Bar and Chocolate Cake (Fair Trade sourced)

Serves 6-8

  • 1 cup of uncooked brown rice
  • 1/2 cup of raisins or dried cranberries
  • Olive Oil
  • 1/4 cup of red wine vinegar
  • 1/2 cup of unsalted pistachio nuts (no shell)
  • 1 small red onion
  • 4 cloves of garlic
  • 1 can of chickpeas (15 oz.)
  • Salt and red pepper flakes
  • 1/2 cup of chopped basil
  • Blender & Smoothie ingredients: Fruit (oranges, apples, bananas) greek yogurt, spices
Chocolate Cake: Combine dry ingredients, then add wet ingredients. Pour in greased cake pan; at 375°F for 25 minutes
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups FAIR TRADE sugar
4 oz. unsweetened FAIR TRADE cocoa powder
6 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 eggs, lightly beaten (ground flax or whole chia for substitute)

1. Fill a saucepan with water and bring to a boil; add rice and return to a boil cooking uncovered for 25 minutes or until tender. Rinse with cold water to halt cooking process and set aside.

2. While rice cooks, puree in a food processor the raisins, red wine vinegar and olive oil. Heat remaining ingredients except for red onion and vinegar in a separate saucepan until a nutty (chickpeas and pistachios) aroma fills the air, about 2 minutes.  

3. Add cooked rice to the heated ingredients with pan turned off. Fold ingredients together, add cold red onion and vinegar to mixture, allow to cool to room temperature of chill and then serve with smoothies. Chocolate cake isn't the best pair-up with brown rice salad, but nevertheless, a lesson on fair-trade sourcing is important. 


Black Bean Dip and Hummus (Made for 2014-2015 Amesville & Coolville Family Fun Nights)

  • 1 can of black beans (15 oz.)
  • 1 can of chickpeas (15 oz.)
  • 1 lime and 1 lemon or 2 tbsp. from bottled lime/lemon juice
  • 2 tbsp of chopped cilantro and parsley
  • 3 cloves of garlic
  • Salt and pepper
  • Cayenne pepper or red pepper flakes
  • 1 tsp of tahini (optional)
1. For the black bean dip, mash or blend in a food processor 1 can of black beans, lime juice, 2 tbsp of chopped cilantro, 1 clove of diced garlic, with salt and pepper to taste until smooth. To make more dip simply add more beans and seasonings to your liking (add lime juice sparingly).

2. For the hummus, mash or blend in a food processor 1 can of chickpeas, lemon juice, 2 tbsp of chopped parsley, 2 cloves of diced garlic, salt, 1 tsp of tahini and cayenne pepper or red pepper flakes until smooth. To make more hummus simply add more chickpeas and seasonings to your liking (add lemon juice sparingly).

Butternut Squash Ravioli with Cinnamon-Ginger spiced Sweet Potatoes and Banana Muffins

Recipe adopted from Fine Cooking: In Season (pg.250) Fall collection

Serves 6-8

  • 2/3 pound butternut squash, peeled, seeded and cut into 1/2-inch cubes
  • Olive Oil
  • Salt and pepper
  • 1 clove of garlic
  • 1/4 cup of heavy cream
  • 1/4 cup of parme
  • 40 square or round wonton/ravioli wrappers
  • 1 pound of sweet potatoes
  • Ground ginger and cinnamon
  • Fresh Rosemary
Muffins Recipe: Combine ingredients, grease bottoms of muffin pan, cook for 17-21 minutes on 375°F
2/3 cup sugar
1/2 cup vegetable oil
eggs (ground flax or whole chia seeds for substitute)
2/3 cup mashed very ripe bananas (3 small)
teaspoon vanilla
1 2/3 cups Gold Medal™ all-purpose flour
teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

1. Cut sweet potatoes to about half the size of your fist or making sure all cut sweet potato pieces are equal in size. Place in a pre-heated oven at 375°F and cook for 45 minutes or until tender to a fork poke. Remove and cool at anytime during the remaining recipe.

2. Put the squash, water and 1 tbsp. of olive oil in a deep saute pan. Bring the water to boil; cover and steam the squash until tender. Drain the remaining liquid, add minced garlic and rosemary and cook for 1 minute until fragrant. Transfer squash into a food processor or bowl for mashing. Add heavy cream with salt and pepper to desired taste. Allow mixture to cool and thicken; during this time prepare the wonton wrappers for filling. 

3. Boil another pot of water; as the water heats up fill wonton wrappers with squash filling. Follow the directions on the package for wrapping or add a small spoonful to each, brush the edges-to-seal with water and put aside. After wrapping all your squash filling, add wontons to boiling water being sure not to add too many at once and boil each for 2-3 minutes or until translucent. 

3.  If sweet potatoes are cooled by this point then peel skins off sweet potatoes, mash with a splash of heavy cream, a generous dash of ground ginger and cinnamon to desired taste. If not, you can add time and flavor to your recipe by dropping cooked squash raviolis in a greased pan at medium-low heat to crisp the wrappers. 

4. Muffins can be made as you cook the sweet potatoes to go with the meal or prepared anytime for a dessert. 


Tuscan White Bean Soup with Bruschetta and Black Bean Brownies

Serves 6-8

  • 2 cans of cannellini (white kidney) beans or 1 and 1/2 cup dry beans to soak overnight and simmer on low heat for 2 hours 
  • 12 cups of vegetable or chicken stock
  • Olive Oil
  • 2 garlic cloves
  • 1 bunch of fresh parsley
  • salt and pepper
  • One box of your favorite noodles
  • Crusty Italian or French-style bread to serve with soup
  • 1 tomato
  • 1/4 of a red onion
  • Balsamic vinegar
  • 1 can of black beans
  • 1 package of brownie mix
1.  Fill a soup pot with 6 Tbsp. of Olive Oil, diced garlic, and beans and cook for 2-3 minutes. Add stock and bring to a low boil. Transfer half of your fully cooked beans and a little stock to a food processor or blender and blend until smooth. Return the puree to the rest of the soup, continuing to blend added parts, until you find a consistency you prefer. Add salt, pepper, and other spices to your liking. Add the pasta to the soup, return to a boil, and cook for 10 minutes or until tender.

2. As your pasta cooks, cut your bread into slices and either toast or broil for a few minutes in the oven. Let bread slices cool and add a whisked combination of diced tomatoes, onion, parsley, and balsamic vinegar to each slice. Serve with soup as an appetizer or with full meal. 

3. As your pasta cooks and you finish the bruschetta, blend or mash 1 can of rinsed black beans. Use the black beans to replace the oil and eggs called for on the directions of the brownie box. Black bean brownies provide more fiber, vitamins & minerals, and less fat than regular brownies, although many tout them to be more chewy and fudgy. 


Fajita Bar with Warm Applesauce and Pita Chips, Winter-Season Health Tea

  • 1 package of organic chicken breast
  • 1 package of extra firm tofu
  • 2-3 peppers (various colors)
  • 1 red, white, or yellow onion
  • A bushel, more or less, of local apples
  • 1 package of pita chips or make your own
  • Herbs for winter tea: dried ginger, raspberry leaves, st. john wart and yarrow
  • 1 package of tortillas 
  • Olive Oil or any vegetable oil available
  • Salt and pepper
  • Cinnamon & nutmeg
1. In separate pans, heat oil and pepper in a pan for a minute and add tofu to one pan and chicken in the other. Cook chicken breast thoroughly (about 5 minutes on one side and 3 on the other) -- Tofu takes longer to cook if you seek to create the pan-seared coating ideal for fajitas. Once nearly finished, add your favorite sauce or salsa and simmer with chicken or tofu for a few minutes. Cook veggies in a separate pan or add to tofu or chicken pan after 1st flip.

2. As your fajita fillers cook, peal and cut apples into quarters or smaller. Add all the apples in a deep pan on medium heat with 1/4 cup of water, cinnamon, nutmeg. Bring to a simmer, reduce to low heat, and cook until very soft.

3. If timed correctly, both the fajitas and apples will be finishing at the same time. During the last minutes of cooking, fill a tea bag, metal tea ball or coffee liner with dried ginger, raspberry leaves, st. john's wart, and yarrow. Brew on a low boil for at least 5 minutes. Combination of herbs act as a muscle relaxant and anti-depressant during those cold days.

4. Fill tortillas with fajita ingredients in an open bar fashion. Serve with cooled apples and hot tea to balance the kick and savoriness of the fajita meal.