Whether baking cookies with kids, making tamales assembly-line style with the family, or sharing a homemade potluck dinner with friends, we at Private Prep know that making time to cook with loved ones is an essential part of the holidays. The cooking we do from scratch can be a much-needed pocket of centered space during a hectic season; children and adults alike can be inspired and relaxed when they roll up their sleeves to create something new.
Below, we’ve gathered some of our team’s favorite family recipes for the holiday season. We hope you find something that your family loves too!
Carrot Souffle
FROM: Scott L, CEO
INGREDIENTS:
- 1 lb cooked or frozen carrots
- 3 eggs
- ½ cup sugar
- 3 Tbsp flour
- 1 tsp baking powder
- 1 tsp vanilla
- 1 stick melted butter
- Dash of nutmeg and cinnamon
For the topping:
- ¼ cup cornflake crumbs
- 3 Tbsp brown sugar
- 2 Tbsp melted butter
- ¼ cup chopped walnuts
- Dash nutmeg and cinnamon
DIRECTIONS:
Preheat oven to 350. Combine carrots and eggs in a food processor. Add sugar, flour, baking powder, vanilla, melted butter, and a dash of cinnamon. Blend well in the food processor. Pour into a 1.5 quart souffle dish. Then, mix together the topping ingredients and sprinkle on top. Bake for 45 minutes.
O’s Black Beans
FROM: Ofelia C, Chief People Officer
INGREDIENTS:
- 2 cans organic black beans (You could do fresh and soak overnight…but as much as I love cooking, I’m just not currently about that life.)
- Juice of 1 small lime
- ½ red onion
- ½ red or yellow bell pepper
- 1 Tbsp garlic, minced
- 2 Tbsp white vinegar
- ¼ cup red wine
- Salt to taste
- 1 bay leaf
DIRECTIONS:
- Sauté onions and peppers until translucent in olive oil. Sprinkle salt and garlic and mix.
- Add beans, lime, bay leaf, red wine, vinegar. Cook on low medium heat for about 20 minutes — basically until they are thickened but not dried out.
- Eat over rice or with chips or with any protein on top.
PS. Below is a picture of my beans, steak, guac mountain. I made this on Feb 1st, 2018. Frank proposed on Feb 21st, 2018.
Lemon Brioche French Toast with Berries
FROM: Jenna P, Director of Executive Functioning
INGREDIENTS:
- 1 16-20 oz loaf brioche or challah
- 2 lemons, zested and juiced
- 3 eggs
- ¼ cup brown sugar
- 3 cups 2% milk
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ tsp nutmeg
- 1.5 cups confectioners csugar
- 10 oz raspberries
DIRECTIONS:
- Preheat oven to 425 degrees. Grease 13×9 inch casserole pan.
- Slice bread into 1/2-inch slices, then cut each slice in half. Arrange half of the bread in overlapping layers in the baking dish. Sprinkle the bread with about half of the lemon zest.
- Whisk eggs in a large bowl, then whisk in brown sugar. Whisk in the milk, vanilla, salt, nutmeg, and remaining lemon zest. Pour half of the egg mixture over the bread, then layer the rest of the bread on top. Pour the rest of the mixture over the top.
- Bake casserole for 30 minutes, or until slightly golden on top.
- Whisk the lemon juice with the confectioners sugar, slowly adding the juice to the sugar. You might not need all of the lemon juice. You want the glaze somewhat thin. Drizzle glaze over hot casserole. Sprinkle raspberries on top and then lightly dust top of casserole with confectioners sugar.
- Let casserole cool for about 10 minutes before serving.
