The Betrayal of Eden Cook Book
For a bit of fun, I challenged my bookstafam to bring to life several of the delicious meals and treats in The Betrayal of Eden by sharing their own recipes! If you are looking for the perfect, easy snack, try one of these homemade selections and get a taste of Eden and Hunter’s world in Cartier City!
Eden’s Rice Soup
Jill’s recipe was a delightful pinoy (Filipino) soup and I loved getting to experience what chicken and rice was like on the other side of the world! It was easy to throw together (with basic cooking knowledge) and made for a yummy meal!
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White uncooked Rice
Chicken
1 Carrot cut into small pieces (optional)
Chopped green onions (optional)
4 cloves of Garlic (minced)
1 chopped Onion
Ginger (big chunks)
Fish Sauce
Black Pepper (crushed)
Oil
Water -
Pour just the right amount of oil, Sauté the onions until translucent or until fragrant, and then add minced garlic and ginger. Continue to sauté until fragrant.
Add the chicken parts. Sauté, add a little bit of crushed black pepper and a spoonful of fish sauce, then cover for a few minutes until chicken is a bit cooked.
Add water (the amount depends on how much you are cooking). Bring to a boil.
‼️Don't forget to wash your white rice first before putting it in the saucepan. Wash with drinking water only atleast three times. Don't forget to pour the water out every after wash.‼️
Add your uncooked rice.
After the first boil, add the chopped carrots.
Let your rice and carrots be cooked. Stir, and add water (you want a Lugaw, not dry rice). Add again pepper and fish sauce to taste. Let everything be cooked.
Top the lugaw with your choice of toppings (I used spring onions, you can also add an egg).
Serve hot or warm. Enjoy!
Check out others recipes for Eden’s Rice Soup by the Bookstafam:
Valentine’s Peanut Butter Balls
These little peanut butter balls blew me away! I made a half batch at first, but they ended up being not only easy to make and delicious to eat, but the perfect grab-n-go snack for early mornings or slumpy afternoon!
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1 cup oats
1/2 teaspoon cinnamon
1/2 cup peanut butter
1/3 cup honey
A handful of chocolate chips -
Mix the oats and cinnamon in a bowl. Add the peanut butter (I used smooth) and honey, and stir until mostly combined. Add in a handful of chocolate chips (measure with your heart!), I used about 1/4 cup. Stir until the mixture starts to stick to itself - it will begin to form into a ball. If you live in a warmer environment than I do, at this stage you might pop it into the fridge for a few minutes to make it easier to work with. For myself, I was able to start immediately forming the mixture into small bite-sized balls, about 1-1.5 inches across. Place them onto a parchment sheet. You can eat them right away, or put them in the fridge if you prefer a firmer texture. This recipe yields about 10-12 bite-sized peanut butter balls.
Check out others recipes for Valentine’s Peanut Butter Balls by the Bookstafam:
Mme Buttermatch’s Cinnamon Bread
I loved that Victoria brought a gluten-free recipe for Mme Buttermatch’s cinnamon bread PLUS she threw in a delicious jam recipe as well! This was the first time I ever made bread from scratch, and it made our home smell so good! Needless to say, this loaf was yummy!
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2 cups gluten free all purpose flour (can also use regular flour)
1 ⅓ cup granulated sugar, divided
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk ( or 1 cup of dairy free milk + 1 tbsp vinegar and allow to sit for 10 mins)
1 egg
¼ cup olive oil
1 teaspoon vanilla extract
1 tablespoon ground cinnamon -
Preheat the oven to 350ºF and prepare a 8X4 bread pan with an oversized piece of parchment.
In a large bowl whisk together the flour, 1 cup sugar, baking powder, baking soda, and salt.
In a small bowl whisk together the buttermilk, egg, oil, and vanilla. Stir together cinnamon and remaining ⅓ cup sugar in another small bowl and set aside.
Stir the liquid ingredients into the dry ingredients until just mixed and no flour pockets remain.
Layer half the dough on the bottom of the prepared pan.
Sprinkle the top with 3 tablespoons of cinnamon sugar mixture. Reserve the rest for the topping.
Use a knife to swirl the cinnamon into the batter.
Top the cinnamon sugar layer with the remaining bread dough. Then spread the remaining cinnamon sugar mixture on the top.
Bake 50-55 minutes, or until a butter knife inserted in the middle comes out without wet dough.
Cool in the pan for 10 minutes and then use the parchment paper to lift the bread out onto a cooling rack. Pull down the parchment to allow air to circulate around the bread.
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Ingredients
1 cup fresh or frozen strawberries
1 cup fresh or frozen blueberries
1 tablespoon chia seeds
1/2 teaspoon vanilla extract (optional)Directions
Add the berries into a saucepan. Turn to medium heat and begin to mash the berries with a fork.Once the berries are mostly mashed, stir in the chia seeds, and vanilla.
Allow the mixture to boil for 10 - 15 seconds, then remove from the heat.
Transfer into a glass jar and allow it to cool.
Check out others recipes for Mme Buttermatch’s Cinnamon Bread by the Bookstafam:
Mme Buttermatch’s Lemonade
I had never made lemonade from scratch and it was extra fun to try all the recipes, but Abby was the only one who submitted a recipe for every item on the menu! Not to mention, I’m a fan of mint, and her mint lemonade was the perfect refreshing beverage as the weather has started warming up!
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8-9 Lemons
2 cups of organic cane sugar
Roughly 2 and a half cups of le blue water
3 sprigs of organic mint
Lots of ice 🧊!! -
Mix it all together!
Check out others recipes for Mme Buttermatch’s Lemonade by the Bookstafam: