438 Cookbook Freeman A

The C OL L E G E S T U DE N T'S
G U I DE to C O OK I NG
2 8 E A S Y & H E A LT H Y R E C I P E S
By the students in Art 438: Typography III

Illustrated by Allison Freeman
The C OL L E G E S T U DE N T ' S
G U I DE to C O OK I N G
2 8 E A S Y & H E A LT H Y R E C I P E S
By the students in Art 438: Typography III

Illustrated by Allison Freeman
Winter Quarter 2015

Instructor: Charmaine Martinez
Department of Art and Design

California Polytechnic State University
San Luis Obispo, California
WA K E U P COMFORT
3 Soyrizo Scramble 22 Asian Noodle Bowl
4 Banana Oatmeal 23 Chicken Garlic Bites
5 Strawberry Parfait 24 Chicken Tortilla Soup

TA B L E of CO N T E N T S
6 Blackberry & Coconut Smoothie 25 Sweet Honey & Jalapeño Cornbread Muffins
7 Cheese Omelet 26 Grandpa Jim’s Crock-Pot Beans
ENERGY A L I T T L E FA N C Y
9 Fruit & Veggie Infused Water 28 Sage-Brined Pork Chops with Brown Sugar
10 Chewy Nut & Fruit Bars 30 Linguini with Shrimp Scampi
11 Chocolate & Walnut Oatmeal Cookies 31 Spaghetti alla Puttanesca
12 Mango Popcorn Balls 32 Easy Pad Thai
M I D - D AY F U E L SWEET TOOTH
14 Grilled Peanut Butter & Banana Sandwich 34 Very Vanilla Vegan Cupcakes
15 Cattleman’s Chili 36 Green Tea Blueberry Smoothie
16 Chicken Pesto Wrap 37 Chocolate Banana Peanut Butter Bites
17 Shrimp Quesadilla 39 Banana Boats
18 Sriracha Lime Chicken Chopped Salad
19 Miso Sweet Potato & Broccoli Bowl

WA K E U P
B R E A K FA S T R E C I P E S
S OY R I Z O S C R A M B L E
V E G E TA R I A N | 2 5 M I N U T E S | S E R V E S 2 – 4
INGREDIENTS DIRECTIONS
∙∙8 eggs
1. Begin by washing and dicing your sweet potato.
∙∙½ package soyrizo (vegan chorizo)
Put in a microwavable bowl with one tbsp. of
∙∙1 diced sweet potato or bell pepper
water and microwave for 3 minutes. Set aside.
∙∙1 sliced avocado
∙∙1 tbsp. water 2. Crack 8 eggs in a medium bowl and use a fork or
∙∙Salt and pepper to taste
whisk to scramble. Add ½ package of soyrizo to
∙∙Cooking spray or oil
the eggs and stir until evenly incorporated.
3. Set your stove top to medium, and get the frying

pan nice and hot. Use cooking spray or oil to coat
the pan and toss in the sweet potatoes. Add salt
and pepper to taste.
4. When the sweet potatoes are slightly golden, add

the egg and soyrizo mixture to the pan using your
spatula or wooden spoon to stir. Once thoroughly
WA K E U P
cooked, transfer your scramble to a few plates.
5. Top with sliced avocado or cheese.
R E C I P E : Jessica Clogston-Kiner
3
B A N A N A OATM E A L
VEGAN | 10 MINUTES | SERVES 2
∙∙½ – ¾ cup rolled oats
1. Add oats, water, and milk to boil on medium heat,
∙∙½ banana
about 1–2 minutes.
∙∙½ cup vanilla almond milk (or milk)
∙∙½ cup water 2. Stir for 5– 6 minutes on low heat until thickened
and cooked.
OPTIONAL INGREDIENTS
∙∙½ tsp. ground cinnamon 3. Smash banana in bowl using a fork and mix in
∙∙Blueberries or other fruit cooked oatmeal.
∙∙Honey or brown sugar to taste
4. Stir in brown sugar or honey.
∙∙Chopped walnuts
5. Sprinkle ground cinnamon and top with choice of
fruits and chopped walnuts.
R E C I P E : Sarah Ching
WA K E U P
4
S T R AW B E R RY PA R FA I T
V E G E TA R I A N | 1 0 M I N U T E S | S E R V E S 1
INGREDIENT DIRECTIONS
∙∙1 cup sliced fresh strawberries
1. Combine strawberries and sugar in a small bowl
∙∙½ cup of nonfat plain Greek yogurt
or low fat vanilla yogurt and let stand until the berries start to release
∙∙1 tsp. sugar juice, about 5 minutes.
∙∙¼ cup granola
2. To assemble parfait, layer yogurt and the straw-
∙∙1 tsp. honey
berries with their juice in a 2 cup container.
OPTIONAL INGREDIENTS 3. Top with granola and honey.

∙∙Bananas or other fruit of your choice
∙∙Chopped walnuts
R E C I P E : Mari Eguchi
WA K E U P
5
B L AC K B E R RY and CO CO N U T S M O OT H I E
CUPCAKE INGREDIENTS DIRECTIONS

∙∙1 cup blackberries
1. Add spinach, banana and milk in the blender and
∙∙1 banana
process until creamy.
∙∙1 cup coconut or almond milk
∙∙½ cup fresh spinach 2. Add blackberries and pulse two or three times
to incorporate.
∙∙¼ cup coconut flakes, unsweetened 3. Distribute the smoothie evenly into glasses or
∙∙2 tsp. chia seeds bowls. Garnish with more blackberries, top with
chia seeds, and sprinkle with coconut flakes.
4. Serve immediately.
R E C I P E : Ana Stanciu, Hello Natural

WA K E U P
6
CHEESE OMELET
∙∙2 eggs
1. Crack the eggs into a bowl and with a fork, mix
∙∙¼ cup chopped tomato
into an even mixture.
∙∙¼ cup spinach
∙∙¼ cup shredded cheese 2. Dice the tomato, chop cilantro, and slice the meat.
∙∙Cilantro
∙∙Salt and Pepper 3. With stovetop on low, coat pan with cooking oil.
∙∙Cooking Oil
4. Pour egg mixture into pan. Tilt frying pan in a
∙ ∙O P T I O N A L I N G R E D I E N T S circular motion to spread the egg evenly. Wait 3–5
∙∙¼ cup sliced ham or turkey minutes for the bottom part of the egg to cook.
5. Place the tomatoes, spinach, and meat on one half

of the egg. Sprinkle cheese on top.
6. Using the spatula, fold the eggs in half. Wait a cou-

ple more minutes until inside of the egg and other
ingredients are cooked.
WA K E U P
7. Add cilantro, salt, and pepper on top.
R E C I P E : Ariel Cheng
7
E N E RG Y
SNACK RECIPES
F R U I T and V E G G I E I N F U S E D WAT E R
∙∙½ cucumber
1. Cut fruit and veggies into slices.
∙∙5 – 10 strawberries
∙∙1 lemon 2. Place cut ingredients in a jar or water container,
∙∙Chilled water preferably with a wide opening.
3. Add water to the container.
∙∙Any other fruits & veggies of

4. Enjoy drinking your infused water. Afterwards,
your preference
you can eat the fresh fruit and veggies as an
energizing snack.
R E C I P E : Skye Rainey
ENERGY
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C H E W Y N U T and F R U I T B A R S
V E G E TA R I A N | 2 H O U R S | Y I E L D S 2 0 B A R S
∙∙1 tsp. + 2 tbsp. unsalted butter
1. Line an 8-inch square baking pan with aluminum
∙∙1 ½ cups puffed brown rice cereal
foil and grease with 1 tsp. butter.
∙∙1 cup whole almonds
∙∙½ cup whole cashews 2. In a large bowl, stir together brown rice cereal,
∙∙1 cup dried cranberries almonds, cashews, cranberries, and apricots.
∙∙½ cup chopped dried apricots
∙∙½ cup brown rice syrup 3. In a saucepan over medium heat, stir together
∙∙¼ cup unsalted creamy almond butter brown rice syrup, almond butter, brown sugar,
∙∙2 tbsp. firmly packed light brown sugar 2 tbs. butter, and salt until smooth. Bring to a sim-
∙∙¼ tsp. salt mer and cook for 1 minute, stirring constantly to
prevent scorching.
4. Immediately pour the two mixtures in bowl and

mix until they are evenly coated.
5. With lightly buttered hands, press mixture firmly

and evenly into prepared pan. Refrigerate until
ENERGY
set, about 1 hour. Transfer to a cutting board and

cut into 20 bars; remove from foil. Store in refrig-
erator for up to one week.
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R E C I P E : Williams-Sonoma Taste
C H O CO L AT E and WA L N U T OATM E A L CO O K I E S
V E G E TA R I A N | 4 5 M I N U T E S | Y I E L D S 3 2 C O O K I E S
∙∙6 tbsp. unsalted butter
(or ½ cup coconut oil)
1. Preheat oven to 350° F.
∙∙1 ½ cups old-fashioned oats

2. Melt butter and add brown sugar; stir until
∙∙¾ cup packed light brown sugar
smooth. Combine flour, baking soda, oats, and
∙∙1 cup whole-wheat flour
salt in a medium bowl. Combine butter mixture
∙∙¾ tsp. baking soda
with the dry ingredients, and add egg and vanilla
∙∙½ tsp. salt
extract. Fold in walnuts and dark chocolate.
∙∙1 large egg, lightly beaten
∙∙1 tsp. vanilla extract 3. Mix well, and spoon by tablespoonfuls onto lightly
∙∙½ cup chopped walnuts (or almonds)
greased baking sheets.
∙∙½ cup dark chocolate chips
4. Bake for 12 minutes or until tops are dry to
the touch.
R E C I P E : Remy Miller
ENERGY
11
M A N G O P O P CO R N B A L L S
V E G E TA R I A N | 4 5 M I N U T E S | Y I E L D S 3 2
∙∙½ cup popcorn (unpopped)
1. In a large covered pot combine grape-seed oil and
∙∙½ tbsp. grapeseed oil
popcorn kernels. Heat over medium, shaking pot
∙∙½ cup maple syrup
frequently to prevent kernels from burning.
∙∙¾ cup brown rice syrup
∙∙1⁄3 cup finely chopped dried 2. Combine popcorn, nuts and mango in a large
unsweetened mango
mixing bowl.
∙∙4 tbsp. pumpkin seeds
∙∙4 tbsp. chopped pecans 3. In a small pan heat maple syrups, brown rice
∙∙4 tbsp. chopped cashews syrup and salt, stirring constantly until thinned.
∙∙2 tbsp. chopped almonds
∙∙¼ tsp. sea salt 4. Pour syrup mixture over popcorn and thoroughly
combine; place mixture in the refridgerator for
15–20 minutes.
5. Using damp hands, form popcorn mixture into

large balls by pressing firmly.
ENERGY
6. Place balls into an airtight container separated by

parchment paper and return to refrigerator to
set and store.
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R E C I P E : Sarah Yates
M I D -DAY F U E L
LU N C H R EC I P ES
G R I L L E D P E A N U T B U T T E R and B A N A N A S A N DW I C H
∙∙2 slices whole wheat bread
1. Coat skillet with cooking spray and heat on
∙∙2 tbsp. peanut butter
medium.
∙∙1 tsp. honey
∙∙1 banana, sliced 2. Spread peanut butter on both slices of bread.
3. Place banana slices onto one side of the pea-

nut-buttered bread.
4. Drizzle honey over the bananas.
5. Top the sandwich and fry until golden brown

(about 2 minutes per side).
R E C I P E : Micaela Pacini
M I D - D AY F U E L
14
C AT T L E M A N ’ S C H I L I
90 MINUTES | SERVES 6–8
∙∙2 tbsp. olive oil
1. In a large frying pan, brown the ground beef in
∙∙2 lbs. ground beef or ground turkey
the olive oil. Add the onions and garlic and cook
∙∙2 onions chopped
for 5 minutes. Drain well. Fry the chorizo sepa-
∙∙7–10 garlic cloves, coarsely chopped
∙∙½ lb. chorizo rately and drain.
∙∙16 oz. tomato sauce
2. In a large saucepan, combine all ingredients.
∙∙2 tbsp. chili powder
∙∙1 tbsp. cumin 3. Cook over low heat for 1–1½ hours. Serve in chili
∙∙2 tsp. oregano bowls with a dollop of sour cream.
∙∙1 tsp. salt
∙∙½ tsp. cayenne pepper R E C I P E : Hailey Westphal
∙∙12 oz. (one can) beer
∙∙32 oz. kidney beans, drained
∙∙4 oz. canned chopped green

chiles or jalapenos
∙∙Sour cream
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C H I C K E N P E S TO W R A P
20 MINUTES | SERVES 4
∙∙½ pound ground chicken
1. In a large skillet, cook chicken in oil over medium
∙∙½ cup sun-dried tomato pesto
heat for 5– 6 minutes or just until juices run clear.
∙∙8 grape tomatoes, cut in half
∙∙4 slices red onion, separated into rings 2. Spread pesto over each tortilla; spoon chicken
∙∙1 cup shredded lettuce down the center. Layer with cheese, tomatoes,
∙∙½ cup shredded part-skim
onion and lettuce; roll up.
mozzarella cheese
∙∙4 flour tortillas (8 inches), warmed
∙∙1 tbsp. canola oil R E C I P E : Taste of Home
I L LU S T R AT I O N : Emily Wang
16
SHRIMP QUESADILLA
1. In a medium pan, add olive oil and diced onion,
∙∙¼ onion, diced
tomato, and bell pepper.
∙∙1⁄3 tomato, diced
∙∙1⁄3 bell pepper, diced 2. Once onion pieces begin to brown, add shrimp
∙∙¼ lb. small or medium shrimp, and garlic salt, stirring until shrimp is fully
peeled and deveined
cooked, usually around 5 minutes.
∙∙1 tsp. garlic salt
∙∙2 tbsp. Tapatio hot sauce 3. Add Tapatio and remove from heat.
∙∙1 large whole-wheat tortilla
∙∙½ cup shredded monterey jack 4. Place tortilla on a large skillet under medium heat
or mozzarella cheese until it is hot on both sides.
5. Remove tortilla from heat, then add cheese

and shrimp mixture on one half of the tortilla
and fold.
6. Turn the heat down to low and leave until the

cheese is melted.
R E C I P E : Pedro Rodriguez
17
S R I R AC H A L I M E C H I C K E N C H O P P E D S A L A D
SALAD INGREDIENTS DIRECTIONS

∙∙2 organic chicken breasts
1. Heat the grill.
∙∙3 tbsp. Sriracha
∙∙1 lime, juiced 2. Season chicken with salt and pepper.
∙∙¼ tsp. salt and freshly ground pepper
∙∙4 cups lettuce, chopped
3. In a bowl, combine Sriracha and lime. Add
∙∙8 pineapple slices chicken and marinade in the fridge for at least
∙∙1 cup organic grape tomatoes 20 minutes.
∙∙1⁄3 cup red onion, finely chopped
4. Once marinaded, add chicken to the grill.
∙∙1 avocado, cube
DRESSING INGREDIENTS
5. Cut pineapples and grill 3 minutes on each side.
∙∙1⁄3 cup light olive oil 6. While they are grilling, chop lettuce, avocado,
∙∙¼ cup apple cider vinegar
tomato and red onion and add to serving dish.
∙∙2 limes, juiced
∙∙2 tsp raw honey 7. Whisk together dressing ingredients.

∙∙Salt and pepper to taste
8. Once chicken is done cooking, assemble the salad,
toss with dressing.
R E C I P E : Alexis Kornblum
18
M I S O SW E E T P OTATO and B RO CCO L I B OW L
B OW L I N G R E D I E N T S DIRECTIONS
∙∙1 cup dried rice or another
cooking grain of your choice
1. Heat oven to 400° F. Place rice or grain and cook-
∙∙1 to 2 sweet potatoes (about 1 ½ lbs.) ing liquid in a rice cooker or on the stove. Cook
∙∙1 large bundle broccoli (about 1 lb.) according to package directions.
∙∙1 to 2 tbsp. olive oil
2. Peel sweet potatoes and cut into 1-inch cubes. Cut
∙∙Coarse or kosher salt
tops off broccoli and separate into bite-sized flo-
∙∙Freshly ground black pepper
rets. If your broccoli stems feel especially woody, I
∙∙1 tsp. white sesame seeds
∙∙1 tsp. black sesame seeds like to peel them (with the same vegetable peeler),
then cut them into ½ to 1 inch segments.
DRESSING INGREDIENTS
∙∙1 tbsp. minced fresh ginger 3. Coat one large or two smaller trays with a thin
∙∙1 small garlic clove, minced slick of olive oil. Layer sweet potatoes on tray(s)
∙∙2 tbsp. white miso and sprinkle with salt and pepper. Roast for 20
∙∙2 tbsp. tahini minutes, until browning underneath. Flip and

∙∙1 tbsp. honey toss chunks around, then add broccoli to the
∙∙¼ cup rice vinegar tray(s), season again with salt and pepper, and
∙∙2 tbsp. toasted sesame oil
roast for another 10 to 20 minutes, until broccoli
is lightly charred at edges and sweet potato is
fully bronzed and tender. Toss around one more
time if it looks like they’re cooking unevenly.
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M I S O SW E E T P OTATO and B RO CCO L I B OW L
4. In a small skillet, toast black and white sesame

seeds until fragrant (you can do this in the oven if
using an oven-proof skillet). Let cool.
5. While vegetables roast, prepare sesame-miso

dressing: Combine everything in a blender and
run until smooth, scraping down sides once. Taste
and adjust ingredients if needed, but try to resist
adding more honey if it tastes salty, as that extra
pop of saltiness is exactly what I think sweet
potato needs.
6. Assemble bowls: Scoop some rice /grains into each,

then pile on the roasted sweet potatoes and broc-
coli. Coat lightly with sesame-miso dressing and
finish with toasted sesame seed duo. Serve with

extra dressing on the side.
R E C I P E : Deb Perelman
20
C OM F OR T
F E E L- G O O D R E C I P E S
A S I A N N O O D L E B OW L
∙∙1 handful rice noodles
1. Fill a pot ¾ full with water and put on stove to
∙∙3 oz. tofu
boil. Once water is boiling, take pot off of heat
∙∙1 carrot
and add in rice noodles. Let noodles sit for 8 to 10
∙∙½ bell pepper
∙∙6 small mushrooms minutes, then drain.
∙∙¼ avocado
2. Cut carrot and bell pepper into strips and mush-
∙∙10 snap peas
rooms in half.
∙∙olive oil
∙∙soy sauce 3. Cut tofu into cubes and place in heated pan with
∙∙peanut sauce olive oil. Once tofu is lightly brown add in bell
pepper, mushrooms, and snap peas. Stir fry tofu
and veggies for 5 minutes making sure to mix
constantly.
4. Combine noodles and stir fry and top with carrot

COMFORT
strips and avocado. Toss with soy sauce, peanut

sauce, or other Asian sauce of choice.
R E C I P E : Kate Carothers
22
CHICKEN GARLIC BITES
INGREDIENTS
∙∙2 boneless skinless chicken breasts, DIRECTIONS

cut into bite size pieces
1. Preheat oven to 475° F.
∙∙½ cup olive oil
∙∙4 cloves garlic, minced 2. Place chicken in shallow dish.
∙∙¼ tsp. pepper
∙∙½ cup breadcrumbs 3. In small bowl, mix olive oil, garlic, and black pep-
∙∙¼ tsp. cayenne pepper per then pour over chicken.
4. Cover and marinate 30 minutes, drain.
5. Mix bread crumbs and cayenne then coat chicken.

Arrange in a single layer on cookie sheet.
6. Bake 10 minutes or until brown.
R E C I P E : Mirjam Weiss
COMFORT
23
C H I C K E N TO R T I L L A S O U P
1 HOUR 15 MINUTES | YIELDS 12 CUPS
SALAD INGREDIENTS DIRECTIONS

∙∙1 medium yellow onion, chopped
1. Sauté first 3 ingredients in vegetable oil in a large
∙∙2 fresh jalapeño peppers,
seeded and chopped pot until tender; add all stewed tomatoes and next
∙∙4 cloves garlic, minced 11 ingredients.
∙∙¼ cup vegetable oil
2. Bring to a boil; cover, reduce heat and simmer
∙∙2 cans stewed tomatoes
for 1 hour.
∙∙2 cans diced tomatoes
with green chilies
3. Remove cooked chicken breast and shred and put
∙∙2 cans beef broth
shredded chicken back into broth and stir.
∙∙2 cans chicken broth
∙∙2 cans tomato soup, undiluted 4. Stir in most of tortilla chips until softened before
∙∙4 cups water serving. Top each serving with additional tortilla
∙∙2 boneless skinless chicken breast chips, chopped cilantro, cheese and diced avocado
∙∙1 cup corn kernels (fresh or frozen)
as garnish. Serve immediately.
∙∙1 can mixed vegetables
∙∙2 tsp. ground cumin
COMFORT
∙∙½ tsp. dried crushed red pepper R E C I P E : Lisa Castillo
∙∙1 bag tortilla chips, broken

∙∙3 tbs. chopped fresh cilantro
∙∙1 cup shredded Monterey Jack cheese
∙∙Fresh cilantro & diced fresh avocado
24
SW E E T H O N E Y and JA L A P E Ñ O CO R N B R E A D M U F F I N S
V E G E TA R I A N | 2 6 M I N U T E S | Y I E L D S 1 2 M U F F I N S
∙∙1 cup yellow cornmeal
1. Preheat oven to 400° F. Grease or line 12 muffin
∙∙1 cup all-purpose flour
cups. In a bowl, whisk together the cornmeal,
∙∙1 tsp. kosher salt
flour, salt, baking powder, and baking soda until
∙∙2 tsp. baking powder
∙∙½ tsp. baking soda evenly combined.
∙∙½ cup butter, softened
2. In another bowl, cream together butter and sugar
∙∙½ cup white sugar
until light and fluffy, about 4 – 5 minutes. Add
∙∙¼ cup honey
honey and eggs and beat for an additional 2–3
∙∙2 eggs
minutes. Add dry ingredients and mix until just
∙∙½ cup buttermilk
∙∙2 tbsp. Cholula Green
combined. Stir in buttermilk, hot sauce, and corn.
Pepper Hot Sauce Pour or spoon 1⁄3 cup batter into each prepared
∙∙1 can cream-style corn muffin cup.
3. Bake in preheated oven for 15 to 18 minutes, or

until a toothpick inserted into center of a muffin
COMFORT
comes out clean.
R E C I P E : Amanda Green Bottoms

25
G R A N D PA J I M ’ S C RO C K-P OT B E A N S
9 HOURS | SERVES 8
∙∙1 ½ lb. dried pinto beans
1. Fill the Crock-Pot with water and beans, let soak
∙∙1 chopped yellow onion
overnight.
∙∙1 smoked ham shank cut in quarters
∙∙salt & pepper to taste 2. In the morning, add the onion, ham shank, salt,
and pepper.
3. Cook on HIGH for 9–12 hours.
R E C I P E : Grandpa Jim Lynch

COMFORT
26
A L I T T L E FA NC Y
DINNER RECIPES
S AG E -B R I N E D P O R K C H O P S with B ROW N S U G A R
1 HOUR 15 MINUTES | SERVES 4
∙∙2 cups water
1. Heat one cup of the water to a simmer either on
∙∙2 tbsp. kosher salt
the stovetop or in the microwave. Add the salt and
∙∙2 tbsp. minced fresh sage
sage, and stir until the salt has dissolved. Mix in
∙∙2 1-inch thick, center-cut, boneless
pork chops (about 1 pound) a second cup of cold water to cool the brine down
∙∙2 tbsp. brown sugar and let stand until the mixture is lukewarm.
∙∙vegetable oil
2. Place the pork loins in a shallow dish and pour
the brine solution over top. The brine should com-
pletely cover the pork. If not, either transfer the
pork to a smaller container or flip the pork half-
way through brining. Cover and refrigerate for
1 to 3 hours.
A L I T T L E FA N C Y
3. When ready to cook, place a cast-iron, stainless

steel, or other oven-safe skillet in the oven on a
center rack. Heat the oven to 400° F. Remove the
pork loins from the brine solution, pat dry, and let
them warm on the counter while the oven is heat-
ing. Discard the brine.
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S AG E -B R I N E D P O R K C H O P S with B ROW N S U G A R
1 HOUR 15 MINUTES | SERVES 4
4. Carefully remove the hot skillet from the oven and

place it over medium-high heat on the stovetop.
Rub the pork loins with vegetable oil and lay them
in the center of the pan about an inch apart. Sear
for about 3 minutes or until the underside of the
pork chop is golden.
5. Flip the pork chops and spread a tbsp. of brown

sugar over the surface of each chop. Immediately
place the pan in the oven. Bake for 5 to 7 minutes,
until the center of the chops are just barely pink
and register 140° F to 145° F on an instant-read
thermometer. If the brown sugar hasn't quite
completely melted, run the pan under the broiler

for a few seconds.
6. Remove the pork chops from the pan and cover

with aluminum foil while you plate the rest of
your meal (do not leave them sitting in the pan
or they will over-cook and become tough). Spoon
some of the pan juices over the pork chops just
before serving.
29
R E C I P E : Emma Christensen
L I N G U I N E with S H R I M P S C A M P I
∙∙Vegetable oil
1. Drizzle some oil in a large pot of boiling salted
∙∙Kosher salt
water, add 1 tbsp. of salt and the linguine, and
∙∙1 ½ pounds linguine
cook for 7 to 10 minutes, or according to the direc-
∙∙6 tbsp. unsalted butter
∙∙5 tbsp. good olive oil tions on the package.
∙∙3 tbsp. minced garlic (9 cloves)
2. Meanwhile, in another large, heavy-bottomed pan,
∙∙2 pounds large shrimp, peeled
melt the butter and olive oil over medium heat.
and deveined
∙∙½ tsp. ground black pepper Add the garlic. Saute for 1 minute. Be careful, the
∙∙¾ cup chopped fresh parsley garlic burns easily! Add the shrimp, 1 tbsp. of salt,
∙∙Grated zest of 1 lemon and the pepper and saute until the shrimp have
∙∙½ cup freshly squeezed lemon juice just turned pink, about 5 minutes, stirring often.
∙∙½ lemon, thinly sliced in half-rounds Remove from the heat, add the parsley, lemon
∙∙¼ tsp. hot red pepper flakes zest, lemon juice, lemon slices, and red pepper
flakes. Toss to combine.
3. When the pasta is done, drain the cooked linguine

and then put it back in the pot. Immediately add
the shrimp and sauce, toss well, and serve.
R E C I P E : Ina Garten
30
S PAG H E T T I alla P U T TA N E S C A
∙∙1⁄3 pound thin spaghetti
1. Bring a large pot of water to a boil. Add the spa-
∙∙2 tbsp. extra-virgin olive oil
ghetti and cook according to package directions.
∙∙2 tbsp. minced red onion
∙∙2 garlic cloves, minced 2. Meanwhile, heat the olive oil in a skillet over
∙∙¼ tsp. red pepper flakes medium heat. Add the onion, garlic, and red pep-
∙∙1 cup canned crushed tomatoes
per flakes and cook until the garlic just begins
∙∙10 pitted oil-cured black olives,
to turn golden, 3 to 4 minutes. Add the tomatoes,
coarsely chopped
∙∙1 tbsp. capers, drained olives, capers, and tuna and bring to a simmer.
∙∙2 oz. high-quality oil-packed tuna, Reduce the heat, season with salt and pepper to
drained and finely flaked taste, and continue cooking until the spaghetti is
ready to serve.
3. Toss the drained spaghetti with the sauce and

top with the parsley. Divide between 2 plates and
serve immediately.
R E C I P E : Francine Segan
31
E A SY PA D T H A I
V E G E TA R I A N | 2 5 M I N U T E S | S E R V E S 2 –3
∙∙1–2 eggs
1. Cook the noodles as directed and set aside. To pre-
∙∙1 package brown rice Pad Thai noodles
vent sticking, rinse with cold water.
∙∙1 shredded carrot
∙∙4 tbsp. chopped green onion 2. Mix garlic, peanut butter, Sriracha, sesame oil and
plus 1 tbsp for garnish
soy sauce together and set it aside.
∙∙1 handful chopped cilantro
∙∙3 minced or pressed garlic cloves 3. Get a sauté pan nice and hot with a dash of ses-
∙∙1 tbsp. chopped peanuts ame oil, and briefly sauté the shredded carrots.
∙∙1 tbsp. peanut butter
∙∙1 tbsp. sesame oil 4. Add noodles, green onions, red pepper and sauce
∙∙1 tbsp. Sriracha to the pan and mix until noodles are fully coated.
∙∙2 tbsp. soy sauce
5. Mix eggs in a bowl with a dash of salt and pepper,
∙∙2 wedges of lime
and pour the mixture in the pan with the noo-

∙∙1 dash salt, pepper, & red pepper flakes
dles, but off to the side. Let cook, then scramble
and mix them in with the noodles and sauce until
fully cooked.
6. Garnished with fresh green onion, cilantro,

crushed peanuts, lime juice and Sriracha.
32
R E C I P E : Lauren Hollander
SWEET TOOTH
DESSERT RECIPES
V E RY VA N I L L A V E G A N C U P C A K E S
VEGAN | 25 MINUTES | YIELDS 14 CUPCAKES
CUPCAKE INGREDIENTS DIRECTIONS FOR CUPCAKES

∙ ∙1 tbsp. apple cider vinegar
1. Preheat oven to 350° F. Grease two 12-cup muffin
∙ ∙1 cup unsweetened soy milk
pans or line with 14 paper baking cups.
∙ ∙1 ¾ cups all-purpose flour
∙ ∙1 cup white sugar 2. In a large bowl, whisk together flour, sugar, bak-
∙ ∙1 tsp. baking powder ing powder, baking soda, and salt.
∙ ∙1 tsp. baking soda
∙ ∙½ tsp. salt 3. In a medium bowl, whisk together soy milk, oil,
∙ ∙½ cup canola oil vanilla, and vinegar. Pour the wet mixture into
∙ ∙2 tbsp vanilla extract the dry mixture and whisk until just combined.
Do not over mix.
FROSTING INGREDIENTS
4. Fill the cupcake liners about two-thirds full with
∙ ∙½ cup vegetable shortening
batter. Bake standard sized cupcakes for 15 to 18
∙ ∙1 ½ cups powdered sugar
minutes, or until a toothpick inserted in the cen-
SWEET TOOTH
∙ ∙1–3 tbsp unsweetened soy milk

∙ ∙½ tbsp. vanilla extract
ter of the cupcake comes out clean with a few
crumbs clinging to it. Let the cupcakes cool com-
pletely before frosting.
34
V E RY VA N I L L A V E G A N C U P C A K E S
VEGAN / 25 MINUTES / YIELDS 18 CUPCAKES
DIRECTIONS FOR FROSTING
5. Using a hand-held or stand mixer, beat the

vegetable shortening until smooth.
6. With the mixer running on low, add pow-

dered sugar, vanilla, and 1 tbsp. soy milk at
a time, as needed, until frosting reaches a
spreadable consistency.
7. Beat on high for another 2 minutes until

light and fluffy.
R E C I P E : Kristina Kubik
SWEET TOOTH
35
G R E E N T E A B LU E B E R RY S M O OT H I E
∙ ∙5 tbsp. water
1. Microwave water on high until steaming hot in a
∙ ∙1 green tea bag
small bowl. Add tea bag and allow to brew 3 min-
∙ ∙2 tsp. honey
utes. Remove tea bag. Stir honey into tea until
∙ ∙1½ cup frozen blueberries
∙ ∙2 tbsp. chia seeds it dissolves.
∙ ∙½ medium banana
2. Combine berries, chia seeds, banana, milk, vanilla
∙ ∙¾ cup almond milk
frozen yogurt in a blender.
∙ ∙1 scoop vanilla frozen yogurt
3. Add tea to blender. Blend ingredients on highest
setting until smooth.
4. Pour smoothie into tall glass and serve or mix into

more vanilla frozen yogurt and re-freeze.
SWEET TOOTH
R E C I P E : Jordan Triplett
36
C H O CO L AT E B A N A N A P E A N U T B U T T E R B I T E S
VEGAN | 10–20 MINUTES | SERVES 6
∙ ∙3 medium-ripe bananas (sliced)
1. Arrange half of the banana slices on a baking
∙ ∙¼ cup peanut butter
sheet lined with parchment paper. Spread with
∙ ∙10 oz baking chocolate
peanut butter.
2. Top with the other half of banana slices and freeze

for about one hour.
3. In the meantime, cut chocolate in pieces and

put 1⁄3 in a microwave safe bowl. Microwave on
medium for 30 seconds, stir, then repeat in 15
second intervals until the chocolate has melted.
If you prefer to melt chocolate on the stove top,
place a heatproof bowl over a small saucepan
SWEET TOOTH
filled with simmering water. On low heat, stir

chocolate until melted. Add 1⁄3 remaining choco-
late and keep stirring until it is fully melted. It's
called tempering chocolate. It will allow the choc-
olate to have a glossy texture and to set correctly.
37
C H O CO L AT E B A N A N A P E A N U T B U T T E R B I T E S
VEGAN | 10–20 MINUTES | SERVES 6
4. Remove bites from the freezer and dip them into

melted chocolate. You have to work quickly before
the bites start to thaw and get mushy. If you want
to take you time, you can work with one bite at
a time and leave the others in the freezer. Using
two forks, dip one bite in melted chocolate and
roll it to cover all sides. Using one fork, remove
bite from chocolate. With the other fork, remove
excess chocolate and arrange the bite back on
baking sheet.
5. Freeze at least 3 hours or until ready to serve.

Keep them in the freezer.
SWEET TOOTH
R E C I P E : Marie Chatelain
38
B A N A N A B OAT S
V E G E TA R I A N | 1 0 – 2 0 M I N U T E S | S E R V E S 1
∙ ∙1 banana
1. Preheat an oven to about 400° F or burn down
∙ ∙Foil wrap
some coals.
∙ ∙Honey
∙ ∙One handful of chocolate chips or 2. Cut down the center of the banana with a knife.
peanut butter cups
∙ ∙Mini marshmallows 3. Distribute your chocolate choice and marshmal-
low in the middle of the banana.
4. Drench it with a sufficient amount of honey.
5. Wrap this mess up in some foil and drop it in

the oven.
6. Wait about 10 to 20 minutes, if you can. Really, I

dare you.
SWEET TOOTH
7. Take this golden goodness out of the oven/fire

with some appropriate mitten and or utensil com-
bination. Let cool, then enjoy.
R E C I P E : Rick Thomas
39
This cookbook was made in March of 2015
with recipes selected by the students of Art 438:
Typography III. Design, layout and illustrations
by Allison Freeman.
Typefaces used are Andada and Raleway.

438 Cookbook Freeman A

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The C OL L E G E S T U DE N T'S

By the students in Art 438: Typography III

By the students in Art 438: Typography III

Winter Quarter 2015

Department of Art and Design

3 Soyrizo Scramble 22 Asian Noodle Bowl

4 Banana Oatmeal 23 Chicken Garlic Bites

5 Strawberry Parfait 24 Chicken Tortilla Soup

7 Cheese Omelet 26 Grandpa Jim’s Crock-Pot Beans

10 Chewy Nut & Fruit Bars 30 Linguini with Shrimp Scampi

11 Chocolate & Walnut Oatmeal Cookies 31 Spaghetti alla Puttanesca

12 Mango Popcorn Balls 32 Easy Pad Thai

15 Cattleman’s Chili 36 Green Tea Blueberry Smoothie

16 Chicken Pesto Wrap 37 Chocolate Banana Peanut Butter Bites

17 Shrimp Quesadilla 39 Banana Boats

18 Sriracha Lime Chicken Chopped Salad

19 Miso Sweet Potato & Broccoli Bowl

3. Set your stove top to medium, and get the frying

4. When the sweet potatoes are slightly golden, add

cooked, transfer your scramble to a few plates.

5. Top with sliced avocado or cheese.

OPTIONAL INGREDIENTS 3. Top with granola and honey.

CUPCAKE INGREDIENTS DIRECTIONS

R E C I P E : Ana Stanciu, Hello Natural

5. Place the tomatoes, spinach, and meat on one half

6. Using the spatula, fold the eggs in half. Wait a cou-

7. Add cilantro, salt, and pepper on top.

∙∙Any other fruits & veggies of

4. Immediately pour the two mixtures in bowl and

5. With lightly buttered hands, press mixture firmly

set, about 1 hour. Transfer to a cutting board and

∙∙1 ½ cups old-fashioned oats

5. Using damp hands, form popcorn mixture into

6. Place balls into an airtight container separated by

3. Place banana slices onto one side of the pea-

4. Drizzle honey over the bananas.

5. Top the sandwich and fry until golden brown

∙∙4 oz. canned chopped green

5. Remove tortilla from heat, then add cheese

6. Turn the heat down to low and leave until the

SALAD INGREDIENTS DIRECTIONS

∙∙2 tsp raw honey 7. Whisk together dressing ingredients.

∙∙2 tbsp. tahini minutes, until browning underneath. Flip and

4. In a small skillet, toast black and white sesame

5. While vegetables roast, prepare sesame-miso

6. Assemble bowls: Scoop some rice /grains into each,

finish with toasted sesame seed duo. Serve with

4. Combine noodles and stir fry and top with carrot

strips and avocado. Toss with soy sauce, peanut

∙∙2 boneless skinless chicken breasts, DIRECTIONS

4. Cover and marinate 30 minutes, drain.

5. Mix bread crumbs and cayenne then coat chicken.

6. Bake 10 minutes or until brown.

SALAD INGREDIENTS DIRECTIONS

∙∙½ tsp. dried crushed red pepper R E C I P E : Lisa Castillo

∙∙1 bag tortilla chips, broken

3. Bake in preheated oven for 15 to 18 minutes, or

comes out clean.

R E C I P E : Amanda Green Bottoms

3. Cook on HIGH for 9–12 hours.

R E C I P E : Grandpa Jim Lynch

3. When ready to cook, place a cast-iron, stainless

4. Carefully remove the hot skillet from the oven and