Tag Archives: Cynthia Levinson

Family Recipes

This week we’re celebrating the launch of Cynthia Levinson’s debut picture book, The Youngest Marcher, illustrated by Vanessa Brantley Newton.

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In 1963 in the city of Birmingham Alabama, when Audrey Faye Hendricks was in elementary school, she was inspired by dinner guests Dr. Martin Luther King, Reverend Fred Shuttlesworth, and Reverend James Bevel. She didn’t think it was right that she couldn’t sit at the counter to eat ice cream, sit at the front of the bus, or ride the nice elevator at the department store with the white folks. So when the idea came to have a Children’s March and fill the jail with children to protest the inequity, Audrey volunteered. She was the youngest marcher and was in jail for a long seven days, which led to Birmingham rescinding its segregation ordinances. This is a powerful story about how one young girl made a difference by standing up for what she believed in.

One of the first things Audrey ate when she was released from jail was her mother’s Hot Rolls Baptized in Butter, a favorite. When Audrey and her sister grew up, they didn’t have a recipe but they experimented until they came up with something that tasted just like their mother’s rolls. The recipe is included in the book.

Today, authors share some of their favorite recipes that are associated with good memories and family.

Jason Gallaher: Here’s a recipe I absolutely love that has been passed through all the members of my family forever and ever. It’s beef stroganoff, so it’s nothing monumental or insanely unique, but all the family meals I’ve had with this make it so my heart soars whenever I know we are having it for dinner!

Beef Stroganoff

1 lb. ground beef
1 medium to large onion, chopped
1 – 10 1/2 ounce can of cream of mushroom soup
1 cup sour cream
Sliced mushrooms
2 tbsps ketchup
3-4 squirts of soy sauce
Dash of garlic
Brown the meat, onion, and mushrooms. Add remaining ingredients and heat through. Don’t boil. Serve over your favorite noodle or rice.
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Heather Bouwman: We have a super-easy recipe for “Green Eggs and (vegetarian) Ham” that was a go-to dish when my kids were little (and still something they ask for today). I created it by tweaking a quiche recipe into something much simpler…and then gave it a name that I thought would make the kids want to eat it.
Green Eggs and Ham
5 – 6 eggs
roll of refrigerated crescent rolls (Pillsbury or other)
about 3 cups of fresh or frozen broccoli florets (thawed)
maybe a tablespoon of dijon mustard
feta cheese–about 1/2 cup
Baco’s or other vegetarian bacon
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Set oven to 350º
Steam the broccoli until it is very soft.
Butter the bottom of a 9×13 pan. Spread the crescent rolls out in the pan to make a crust. Brush generously with dijon mustard and sprinkle with feta. Set aside.
In a blender or with a hand blender, blend the soft broccoli with a little bit of egg until pureed. Small chunks are fine. Add the rest of the eggs and blend until frothy. Add a little pepper if desired and mix in.
Pour egg mixture slowly over feta. Sprinkle bacos on top. Cook about 20 minutes, until egg is set. (Dish will not rise–it’ll be more like tart height than quiche height.)
Read Green Eggs and Ham while eating.
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 Elly Swartz: My favorite family recipe is my mom’s chicken soup.  Made with a whole chicken, carrots, celery, onion, cooked slow for 5 hours and served with so much love.  My mom made this soup for Passover, and every time anyone in my family had a fever, a cough, a runny nose. She passed away over 20 years ago, but each time my kitchen fills with the smell of chicken soup, I think of her and am so grateful for all the love she ladled.
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Debbi Michiko Florence: The one thing that always reminds me of home and family is inari sushi, or as we affectionally used to call it, footballs. Mom always served these at family potlucks and holiday celebrations. I tried to make them a few years ago for New Year’s, and they were good, but not as good as the ones my mom made. A lot probably had to do with the fact that Mom made them for us.
Very Easy Inari
2 cups of cooked sushi rice
1 can of inari age or fried bean curd (found in Asian markets)
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Open can and carefully remove the fried bean curd. Open inari and scoop a small ball of  slightly cooled cooked rice into the pocket. Repeat until you use up all the fried bean curds. Serve and enjoy!
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What are your favorite recipes that remind you of home/family? We’d love to hear about them!

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