Cooking in Quarantine: 3 Simple Kid-Favorite Recipes!

Need something to do with your little one? Cook your way through 3 Seattle Cucina favorites!

These recipes are all hands on, unique, and made up of pantry staples. What are you waiting for? Let’s get cookin’ !

Serves 4 (8 pupusas)

Ingredients

• Dough:

• 1 tsp. Salt (for dough)

• Slightly less than 2 cups hot water

• 2 cups masa - Maseca brand

• ----

• Grated seasonal veggies

• Cumin, garlic, and onion powders (to taste)

• Small pinch of salt

• 4 ounces grated queso Oaxaca

Directions

1. Mix masa, salt, and hot water in bowl, and continue to mix for 2-3 minutes; Let rest, uncovered, 15 minutes.

2. For the filling: dice onion finer, slightly char onion, then add grated veggies. Cook for 2-3 minutes until softened. Season to taste.

   1. Then mix cheese and veggie mixture in a medium bowl. Taste.

3. Combine ⅓ cup oil and 1 cup warm water in a medium bowl. Dip both hands in this mixture and rub your hands together to coat. This will prevent dough from sticking to your hands, and will hydrate dough as you assemble.

4. Divide dough into 8 balls (about ¼ cup each)

5. With 1 ball in the palm of your hand, create an indentation in the center. Pinch sides to create a well for filling (like a pinch pot)

6. Fill hole with 2 Tbsp. filling. Pinch dough around it to enclose (it’s okay if some is poking out), then gently flatten to a 5" disk, dipping your hands in oil-water as needed. Repeat with remaining dough and filling

7. Cook pupusa in a large cast-iron skillet or griddle over medium heat until the center slightly puffs up and pupusa is browned in spots, 3–4 minutes per side. If filling leaks out, simply scrape off pan after pupusa has cooked. Serve with salsa and curtido

Cabbage Slaw - Curtido

Makes 6 cups

• ½ large head of red cabbage, thinly sliced

• 3 medium carrots, shredded on the large holes of a box grater

• ½ large white onion, finely diced

• 2 serrano chiles, stems removed, minced

• 1 garlic clove, grated

• 2 teaspoons dried oregano (preferably Mexican)

• 4-5 teaspoons (or more) kosher salt

• ¼ cup olive oil

• ¼ cup (or more) apple cider vinegar

Directions:

• Shred and chop cabbage, carrots, onion, garlic & chilies

• Mix well with spices, salt, oil, and vinegar and let sit for at least 20 minutes before serving

• Adjust seasoning as needed

Serves 4

Ingredients

• 4 Eggs

• 4 cups Cooked rice (1-2 days old is best)

• 1-3 tbsp Soy sauce

• 2 tsp Sesame oil

• 1-3 tsp Sriracha or Red Chili Paste

• 1/2-1 tsp fish sauce

• 3 tbsp oil

• ½, sliced Onion

• 5 cloves, minced Garlic

• 2 inch nub, grated Ginger

• 1 large, cubed Carrot

• 1, cubed Celery

• 6-8 oz Peas, frozen or fresh

• 4 scallions, sliced

Directions

1. Crack eggs into a bowl and scramble

2. Cut all vegetables 

3. Heat wok over high heat with 2 tbsp oil

4. Cook off “aromatics” first (ginger, garlic, onion)

5. Then add carrot, celery, peas and any other veg- Stir and let soften for 2-5 mins

6. Then add cooked rice and let sizzle, heat, and fry for 2-5 mins

7. Then make a well in the middle of the wok, add some oil and add your scrambled eggs! Cook eggs in the well

8. Then mix everything together and turn off heat; SEASON to taste with soy, sesame, and sriracha!

Serves 6

Ingredients

• 12 ounces penne or macaroni

• 4 tablespoons unsalted butter

• 2.5 tablespoons all-purpose flour

• 1.5 cups milk

• 8 ounces mild cheddar cheese, grated (about 1 cup)

• 2 ounces Jack cheese, grated (about 1/4 cup)

• 1/4 teaspoon kosher salt (or to taste)

Directions

1. Cook pasta. 

2. Melt butter in a heavy bottomed saucepan over medium heat. Whisk in flour. Continue whisking and cook for 2 minutes. Slowly add milk while whisking. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat.

3. Add cheese and salt. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes.

4. Combine pasta and sauce in a large bowl and mix carefully. Serve!