Prison

When it comes to quirky cookbooks, we really chose a unique title for July’s pick – Prison Ramen: Recipes and Stories from Behind Bars by Clifton Collins, and Gustavo “Goose” Alvarez, with a special forward from Samuel L. Jackson. They describe the idea behind these recipes in the statement, “When you're in prison, a little money in the commissary can mean the difference between a life of flavorless misery and the pleasure of re-creating a taste of childhood… Firsthand stories of life in prison, told by each of the contributors, go a long way to explaining the joy of doctoring a bag of Ramen. A joy you can now re-create in the freedom of your own kitchen”. Some of our personal favorite recipes here at BPL include Ramen Instant Karma, Avary’s Jailhouse Hole Burrito, and State Issue Soup. This book includes many stories written by inmates, both anonymous, and some you may know: guitarist Slash and actors Danny Trejo, Taryn Manning, and Shia LaBeouf. Prison Ramen is copyrighted 2015, but the inmates first got the idea in 2009 when they were inspired over a shared meal. Both Collins and Alvarez have worked to turn their lives around with the help of their friends and families; writing this book and doing the interviews to make it happen, was a big stepping stone in both of their paths. If you’re interested in checking out this title, find it under the call number, “641.822 Col”.

Spicy Sesame Broad Rice Noodles

 

Ingredients

· 10 ounces uncooked broad rice noodles

· 1 cup frozen sliced carrots

· 1 cup frozen broccoli florets

· 1 bunch asparagus, ends trimmed, cut into 2-inch pieces

· 1/4 cup vegetarian hoisin sauce

· 1/2 cup low-sodium tamari

· 1/4 cup water

· 1 to 2 teaspoons sriracha or other chili paste

· 2 teaspoons cornstarch

· 4 scallions, sliced on the diagonal

· 2 tablespoons sesame seeds

 

 

Steps

1) Bring a large pot of water to a boil over high heat and cook the rice noodles according to the package directions. During the last 3 minutes of cooking, add the carrots, broccoli, and asparagus. Drain and return to the pot, but keep it off the heat.

2) Meanwhile, in a small pot, whisk together the hoisin sauce, tamari, water, sriracha, and cornstarch over medium heat, until cornstarch is absorbed and the sauce starts to thicken slightly. Remove from the heat and add the noodles and vegetables. Toss well to coat.

3) Garnish with scallions and sesame seeds and serve immediately.

 

 

Yields: 4 servings

 

 

From: 30-Minute Vegan Cookbook: Plant-Based Food in a Flash

By: Ally Lazare

 

Ham, Pineapple, and Cheddar Quiche

 

Crust

· 1 1/4 cups Original Bisquick Mix

· 3 tablespoons cold butter

· 2 tablespoons boiling water

 

Filling

· 1 1/2 cups shredded sharp Cheddar cheese

· 3/4 cup finely chopped cooked ham

· 3 medium green onions, sliced (3 tablespoons)

· 1 can (8 oz) pineapple tidbits in juice, well drained

· 3 eggs

· 3/4 cup half-and-half

· 1/4 teaspoon white pepper

 

Garnish, if desired

· Additional sliced green onions

 

 

Steps

1) Heat oven to 350°f. Spray 9-inch glass pie plate with cooking spray.

2) In medium bowl, place Bisquick mix. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Add boiling water; stir vigorously until soft dough forms. With fingers dipped in Bisquick mix, press dough in bottom and up side of pie plate, forming edge on rim of plate.

3) Sprinkle cheese, ham, 3 tablespoons onions and the pineapple in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour over ingredients in crust.

4) Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Garnish with additional onions. Cut into wedges.

 

 

Yields: 6 servings

 

 

From: The Big Book of Bisquick

By: Betty Crocker