Community Recipe Book
The Community Plant Breeding Team would like to start a public and free recipe resource! Thank you for being willing to share a recipe with the Community Plant Breeding Team. We're excited to showcase what our community cooks and bakes with produce we produce in the Global Garden.
If you or anyone else has a recipe you'd like to share to this public resource, please see the form linked here (https://forms.gle/yjwETZDPj2An4teD8).
Frenzee’s Recipe for Ginisang Ampalaya
Sauteed Bittergourd with Egg
Servings: 1 | Prep Time: 10 mins | Cook Time: 10 mins
Ingredients
- 1 bittergourd (washed)
- 2 eggs (beaten)
- 1 tomato (diced)
- 1 shallot (diced)
- 2 cloves garlic (minced)
- A pinch of salt (coarse), to taste
- A pinch of black pepper (ground), to taste
- 2 tbsp cooking oil
Instructions
- Slice the ampalaya in half lengthwise. Scoop out the seeds and white pith with a spoon.
- Slice each half into thin half moon pieces. Place the sliced ampalaya in a bowl.
- If you want a less bitter taste, dissolve ¼ tsp of salt in lukewarm water. Soak the sliced ampalaya for 5 minutes, rinse it under running water, and gently squeeze excess water.
- Heat the cooking oil in a pan over medium heat.
- Saute the garlic, shallot, and tomato until the shallot and tomato softens.
- Add the sliced ampalaya to the pan. Stir it with the garlic, shallot, and tomato.
- Saute for about 3 minutes, then season with salt and black pepper.
- Pour the beaten eggs over the ampalaya. Let the eggs sit for about 30 seconds before stirring.
- Continue cooking for about 2 minutes, stirring gently until the eggs are cooked.
Feyi’s Recipe for Cooked Greens
Suitable for most greens!
Servings: 8-12 | Prep Time: 30 mins | Cook Time: 4 hours
Ingredients
- 8 packed cups of washed leafy greens (amaranth, Ethiopian mustard, etc.)
- 3 or 4 garlic cloves (minced)
- 2 white onions (sliced)
- 1/2 cup of olive oil, plus extra for oiling slow-cooker
- 0.5 tsp nutmeg
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 tsp parsley flakes
- 1/2 teaspoon baking soda
- 3 tsp salt, plus more to taste
- 1 tsp black pepper (ground), plus more to taste
Instructions
- Bring water to a boil. Add 2 teaspoons of salt and 1/2 teaspoon of baking soda to water.
- Blanch leafy greens in boiling water for 3 minutes.
- Transfer leafy greens to ice bath and cool, gently squeezing out excess water.
- Chop leafy greens and place into oiled slow-cooker (slow-cooker is off).
- In a small pot on the stove heat 1/2 cup of oil. Add minced garlic and sliced onion. Cook on medium-high heat for 10 minutes, or until onions are translucent.
- Remove small pot from heat and stir in nutmeg, cumin, chili powder, parsley flakes, salt, and pepper.
- Once oil mixture has cooled to touch, add to slow-cooker.
- Turn slow-cooker on high heat for 1 hour, then to warm for 2 more hours. Stir about every 30 minutes.
