Zailey’s Cook Book

by Zailey Aguilar

Artwork: Zailey aguilar

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Zailey’s Cook Book

by

Artwork: Zailey aguilar

  • Joined Apr 2020
  • Published Books 1

Hello my name is Zailey Aguilar and I put these recipes in my book because I love trying new things.  My mom and I love to cook together, and I like cooking things from different cultures.  I hope you enjoy!

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baked egg     pg 4

southwestern potato pg6

pancakes pg8

pram grits pg 10

banana bread smoothies pg 12

green chicken pg 16

Thai beef noodle salad 18

green coddles chicken and kale saled pg 20

mulligatawny soup pg 22

chicken sandwich pg 24

creamy San-dried tomto pasta pg 28

chicken pho pg 30

Chinese short ribs Cajun catfish pg 34

lamb meatball pg 26

 

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Breakfast

 

 

 

 

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Zailey’s Cook Book by Zailey Aguilar - Illustrated by Zailey aguilar  - Ourboox.com

baked Eggs

 

Ingredients

  • 6 oz. fresh bulk breakfast sausage
  • 1/4 cup chopped onion
  • 1 bag (10 oz.) frozen kale, defrosted and squeezed dry
  • 3/4 cup heavy cream
  • 1/8 tsp. ground nutmeg
  • 4 eggs
  • 2 slices sourdough bread, toasted, each cut into 4 strips

Preparation

In ovenproof skillet, cook sausage and onion over medium-high until sausage is browned and crumbled, 8 minutes. Stir in kale, 2 minutes. Off heat, stir in cream and nutmeg; season. Divide among four 8-oz. ramekins and make a well in each; crack in eggs. Bake at 425° until egg whites are just set, 8 to 10 minutes; season. Serve with toast dippers.

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Zailey’s Cook Book by Zailey Aguilar - Illustrated by Zailey aguilar  - Ourboox.com

 Southwestern Sweet Potato Scramble

Ingredients

  • 1 sweet potato, peeled and diced
  • 6 oz. fresh chorizo
  • 10 eggs, beaten
  • 1 can (10 oz.) diced tomatoes with green chiles, drained
  • 1 cup shredded cheddar
  • 1/4 cup fresh cilantro leaves
  • 1/2 cup sour cream

Preparation

In bowl, microwave sweet potato with 3/4 cup water, covered, on high, until tender, about 10 minutes. Drain. In nonstick skillet, cook chorizo over medium-high until browned and crumbled, 8 minutes. Add eggs, tomatoes, cheese, sweet potato and half the cilantro; season. Cook, stirring, until eggs are just set, 5 to 7 minutes. Top with sour cream and remaining cilantro.

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Zailey’s Cook Book by Zailey Aguilar - Illustrated by Zailey aguilar  - Ourboox.com

Pancakes with Roasted Strawberries

Ingredients

  • 1 lb. strawberries, quartered
  • 1/2 cup plus 5 tsp. sugar
  • 1 cup flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 cups buttermilk
  • 1 egg, beaten
  • 4 tbsp. butter, melted

Preparation

On foil-lined baking sheet, toss berries and 1/2 cup sugar; cook at 425° until bubbly, 10 to 12 minutes. In bowl, whisk flour, baking powder and soda, the remaining 5 tsp. sugar and 1/2 tsp. salt. Stir in buttermilk, egg and 3 tbsp. butter. Brush griddle with remaining butter; heat over medium-low. Ladle 8 scant 1/4 cups batter onto griddle. Cook, turning once, until golden, 2 to 3 minutes per side. Top with strawberries.

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Zailey’s Cook Book by Zailey Aguilar - Illustrated by Zailey aguilar  - Ourboox.com

Parm Grits with Asparagus & Bacon

Ingredients

  • 1 cup quick-cooking grits
  • 1/2 cup shredded Parmesan
  • 5 slices bacon
  • 1/2 lb. asparagus, trimmed and chopped
  • 5 oz. baby spinach
  • 2 scallions, sliced
  • hot sauce (optional)

Preparation

In saucepan, boil 4 cups water; whisk in grits. Cook over medium-high, stirring occasionally, until thickened, 6 minutes. Off heat, stir in cheese; season and cover. In skillet, cook bacon over medium until crispy, about 8 minutes. Transfer to paper towels. Cook asparagus in pan drippings over medium, stirring often, until tender, about 4 minutes. Add spinach and scallions and stir until wilted, about 1 minute; season. Divide grits among plates. Top with spinach mixture, crumbled bacon and hot sauce.

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Zailey’s Cook Book by Zailey Aguilar - Illustrated by Zailey aguilar  - Ourboox.com

Banana Bread Smoothies

Ingredients

  • 4 ripe bananas, peeled and sliced
  • 2 cups milk
  • 1 cup ice cubes
  • 1 cup plain yogurt
  • 6 dates, pitted and chopped
  • 2 tbsp. honey
  • 1 1/2 tsp. pure vanilla extract
  • 1 tsp. pumpkin-pie spice
  • 1/4 tsp. ground nutmeg
  • 1/2 cup finely chopped toasted walnuts

Preparation

In blender, puree all ingredients except nuts. Divide among tall glasses; sprinkle with nuts.

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Zailey’s Cook Book by Zailey Aguilar - Illustrated by Zailey aguilar  - Ourboox.com

                  lunch

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Zailey’s Cook Book by Zailey Aguilar - Illustrated by Zailey aguilar  - Ourboox.com

Greek Chicken & Hummus Pitas

Ingredients

  • 1 cucumber, sliced
  • 6 radishes, sliced
  • 1 1/2 tsp. sugar
  • 3 tbsp. EVOO
  • 1 tbsp. apple cider vinegar
  • 1 lb. boneless, skinless chicken breasts
  • 4 pitas, toasted
  • 1 cup hummus
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley leaves

Preparation

 In colander, toss cucumber, radishes and sugar with 1 tsp. salt; let sit 10 minutes. In bowl, whisk 2 tbsp. EVOO with vinegar; season dressing. Brush chicken with remaining 1 tbsp. EVOO. In large skillet, cook chicken over medium until cooked through, 8 to 10 minutes per side; slice. Top pitas with hummus, chicken, cucumber mixture, tomatoes and parsley; drizzle with dressing.

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Zailey’s Cook Book by Zailey Aguilar - Illustrated by Zailey aguilar  - Ourboox.com

Thai Beef Noodle Salad

Ingredients

  • 2 tbsp. fresh lime juice
  • 1 tbsp. chile-garlic sauce
  • 1 tbsp. fish sauce
  • 1 1/2 tsp. sugar
  • 4 oz. rice noodles, cooked according to package instructions
  • 1 cucumber, chopped
  • 1 1/2 cups fresh cilantro leaves
  • 4 scallions, thinly sliced
  • 3/4 lb. sirloin steak, trimmed
  • 1/3 cup honey-roasted peanuts, chopped

Preparation

In large bowl, microwave first 4 ingredients with 2 tbsp. water 30 seconds; whisk to dissolve sugar. Toss in next 4 ingredients. In skillet, cook seasoned steak over medium-high, about 3 minutes per side for medium-rare; let rest 10 minutes. Slice thinly against the grain. Fan steak over noodles and sprinkle with pean

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Zailey’s Cook Book by Zailey Aguilar - Illustrated by Zailey aguilar  - Ourboox.com

Green Goddess Chicken & Kale Salad

Ingredients

  • 1 avocado, pitted and chopped
  • 4 tbsp. chopped fresh basil
  • 4 tsp. fresh lemon juice
  • 1 small clove garlic
  • 4 sliced scallions
  • 1/4 cup EVOO
  • 5 oz. baby kale
  • 2 cups torn rotisserie chicken
  • 2 cups garlic croutons
  • 1 cup shelled edamame

Preparation

In food processor, puree avocado, basil, lemon juice and garlic with half the scallions and 1/4 cup water. With machine running, gradually add EVOO; season dressing. In large bowl, toss remaining ingredients with dressing; season.

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Zailey’s Cook Book by Zailey Aguilar - Illustrated by Zailey aguilar  - Ourboox.com

Mulligatawny Soup

Ingredients

  • 1 tbsp. olive oil
  • 1 carrot, chopped
  • 1/2 sweet onion, chopped
  • 1/2 Fuji apple, peeled and chopped
  • 3/4 lb. boneless chicken thighs, thinly sliced
  • 2 tbsp. Indian curry paste, such as Patak’s
  • 4 cups chicken stock
  • 1/4 cup basmati rice
  • 1/4 cup fried onions, such as French’s
  • 2 tbsp. fresh parsley leaves

Preparation

In saucepan, heat oil over medium. Add carrot, onion and apple; cook, stirring occasionally, until tender, about 5 minutes. Stir in chicken and curry paste, then stock and rice; bring to a simmer. Reduce heat to low; cook until rice is tender, about 15 minutes. Season. Garnish with fried onions and parsley.

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Zailey’s Cook Book by Zailey Aguilar - Illustrated by Zailey aguilar  - Ourboox.com

chicken sandwich

Ingredients

  • 3 tbsp. mayonnaise
  • 1 tbsp. apple cider vinegar
  • 2 tsp. sugar
  • 1 clove garlic, finely chopped
  • 6 oz. broccoli slaw
  • 8 slices rye bread
  • 8 oz. sliced turkey
  • 8 slices Swiss cheese
  • 1 tbsp. butter

Preparation

In bowl, whisk mayonnaise, vinegar, sugar and garlic. Stir in slaw; season. Mound onto 4 slices bread. Top with turkey, cheese and remaining bread. In large nonstick skillet, melt butter over medium. Cook sandwiches until cheese melts and bread is golden, about 4 minutes per side.

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Zailey’s Cook Book by Zailey Aguilar - Illustrated by Zailey aguilar  - Ourboox.com

 

 

                                                                 dinner

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Zailey’s Cook Book by Zailey Aguilar - Illustrated by Zailey aguilar  - Ourboox.com

Creamy Sun-Dried Tomato Pasta

Ingredients

  • 12 oz. rigatoni
  • 3/4 cup chopped roasted red peppers
  • 1/2 cup chopped oil-packed sun-dried tomatoes
  • 3 tbsp. tomato paste
  • 3 cloves garlic, chopped
  • 1 pinch crushed red pepper
  • 3-inch sprig fresh rosemary, plus 2 tsp. chopped rosemary
  • 1/2 cup heavy cream
  • 1/2 cup grated Pecorino Romano

Preparation

In large, deep skillet, combine first 6 ingredients with 5 cups hot water and rosemary sprig. Season and bring to a boil over high. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is al dente, about 15 minutes. Stir in cream and cheese; season. Discard rosemary sprig; garnish with chopped rosemary.

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Zailey’s Cook Book by Zailey Aguilar - Illustrated by Zailey aguilar  - Ourboox.com

Chicken Pho

ingredients

  • 8 cups chicken stock
  • 3/4 lb. boneless, skinless chicken breasts
  • 4-inch piece fresh ginger, halved lengthwise
  • 3 tbsp. fish sauce
  • 5 star anise pods
  • 6 oz. rice vermicelli noodles
  • 6 oz. sugar snap peas, trimmed
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves
  • 1/4 cup hoisin sauce

Preparation

In large pot with a lid, bring first 5 ingredients to a simmer over medium. Cover; cook over low, 10 minutes. Discard ginger and star anise. Shred chicken; return to pot. Add noodles and peas; cook over medium until tender, 3 minutes. Top with herbs and hoisin.

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Zailey’s Cook Book by Zailey Aguilar - Illustrated by Zailey aguilar  - Ourboox.com

Chinese Short Ribs

ingredients

  • 2 lbs. bone-in short ribs
  • 2 cups beef stock
  • 4 carrots, roughly chopped
  • 1 onion, chopped
  • 3-inch piece fresh ginger, halved lengthwise
  • 3 tbsp. soy sauce
  • 3 star anise pods
  • 2 tsp. cornstarch mixed with 1 tbsp. water
  • 4 cups cooked rice (1 1/3 cups dry)

Preparation

Preheat oven to 325°. Heat large pot with a lid over medium; add ribs, fat side down. Cook, turning occasionally, until browned, 10 minutes. Add next 6 ingredients; cover and transfer to oven. Cook until meat is fork-tender, about 2 hours. Discard ginger and star anise; skim excess fat. Stir in cornstarch mixture; simmer over high until sauce thickens, 3 minutes. Serve over rice.

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Zailey’s Cook Book by Zailey Aguilar - Illustrated by Zailey aguilar  - Ourboox.com

Cajun Catfish with Corn Sauté

Ingredients

  • 4 catfish fillets (about 6 oz. each)
  • 2 tbsp. olive oil
  • 1 tbsp. Cajun seasoning
  • 3 cloves garlic, chopped
  • 1 bag (about 14 oz.) frozen corn, thawed
  • 1 can (10 oz.) diced tomatoes with green chiles, drained
  • 2 tbsp. sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 lemon, quartered

Preparation

On foil-lined baking sheet, brush fish with 1 tbsp. oil. Season with salt and pepper; sprinkle with Cajun seasoning. Broil until flaky, about 5 minutes. In large skillet, cook garlic in remaining 1 tbsp. oil over medium until fragrant, about 30 seconds. Add corn, tomatoes and sour cream; simmer 10 minutes. Stir in cilantro; season. Serve fish with corn mixture and lemon wedges.

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Zailey’s Cook Book by Zailey Aguilar - Illustrated by Zailey aguilar  - Ourboox.com

Lamb Meatballs with Israeli Couscous

Ingredients

  • 1 lb. ground lamb
  • 1/2 onion, finely chopped
  • 1/2 cup fresh breadcrumbs (pulse 1 slice bread in food processor)
  • 1 tbsp. plus 1 1/2 tsp. harissa paste
  • 1 tbsp. olive oil
  • 1 can (15 oz.) tomato sauce
  • 1 3/4 cups chicken stock
  • 1 cup Israeli couscous
  • 1/2 tsp. ground cumin
  • 1/2 cup yogurt
  • 1/2 cup fresh mint leaves

Preparation

In bowl, mix first 4 ingredients; season. Form into 20 meatballs. In large skillet, heat oil over medium. Add meatballs; cook, turning often, until browned all over, 8 minutes. Drain fat. Add tomato sauce, stock, couscous and cumin to meatballs. Simmer over low, stirring often, until couscous is tender, about 8 minutes; season. Top with yogurt and mint.

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