At UDW, members show up every day to make a lasting impact in our communities. We move between many roles—advocates, negotiators, providers, educations, and family members—often all in the same day. And while we bring many strengths to this work, one of our greatest sources of power is standing together in our diversity and our deep care for one another.
UDW members come from different cultures, backgrounds, and lived experiences, but we share a common commitment to providing more than physical safety or basic education. Through our care, dedication, and traditions, we enrich the lives of those we support and the children we educate. One of the most meaningful ways we do this is through homecooked meals—meals that offer comfort, connection, and a sense of belonging.
Here are just a few recipes UDW members share as an extension of their care:
Ivonne Bejar’s Heartwarming Chicken Soup
Eun’s 잡채 (Japchae / Korean Glass Noodles)
Renee’s Seafood & Andouille Gumbo
Hanadi’s Mediterranean Biryani Rice
Share your recipe with us below!
UDW Recipes – Cooking with Care
Ivonne Bejar’s Heartwarming Chicken Soup
At Ivonne’s Childcare and Preschool, mealtime is more than just eating— it’s a joyful, shared experience for the 14 children she cares for. Ivonne starts each day preparing fresh, nutritious meals for the children in her care, emphasizing the importance of organic ingredients, and avoiding processed or packaged foods. She sources her fruits, vegetables, and other ingredients from local markets in Sacramento.
One of her most popular recipes is her Heartwarming Chicken Soup, a colorful, nourishing dish packed with chicken, corn, quinoa, and a variety of vegetables. Many of the children have been with Ivonne since they were babies, so they are familiar and comfortable with her cooking. Ivonne says, “The kids love the soup and always ask for seconds. Seeing them enjoy healthy food and getting excited about meals makes me smile. I cook for them every day just like I do for my own family, and I love it.”
She also believes mealtimes should be fun and hands-on. Every Wednesday, she sets aside time for cooking activities and lets the kids help in the kitchen.
Ivonne’s Heartwarming Chicken Soup
Ingredients:
• Water – 4 liters
• Leeks – 2 cups, chopped
• Celery – 1 cup, chopped
• Carrots – 1 cup, sliced
• Banana squash – 1 cup
• Fresh ginger – 1 small piece
• Chicken breast – 6 pieces
• Oil – 1 teaspoon
• Garlic – 6 cloves, minced
• Onion – 1 cup, finely chopped
• Salt and pepper – to taste
• Broccoli – 2 cups
• Chayote – 2 cups
• Cauliflower – 2 cups
• Corn – 1 cup
• Quinoa – 1 cup
• Eggs – 8
• Tomatoes – 5, quartered (seeds removed)
• Oregano – to taste
Instructions
- Bring 4 liters of water to a boil in a large pot.
- Add leeks, celery, carrots, banana squash, ginger, and tomatoes.
- In a separate pan, heat oil and sauté garlic and onion until golden. Season lightly with salt and pepper.
- Add sautéed mixture to the soup pot.
- Add chicken breasts and cook until fully done. Adjust seasoning as needed.
- Add broccoli, chayote, cauliflower, corn, and quinoa.
- When quinoa begins to sprout, gently crack eggs into the soup.
- Sprinkle oregano to finish.
- Remove chicken, cut into small pieces, and return to the pot before serving.
Eun’s 잡채(Japchae / Korean Glass Noodles)
Eun Seo has been an IHSS provider for over seven years and a longtime community volunteer. Check out her 잡채 (Japchae) recipe, a traditional Korean dish made to be enjoyed together.
Ingredients
- Beef – 10 oz (optional)
- Carrots – 2 medium, julienned
- Onion – 1 large, sliced
- Spinach – 2 bunches
- Black mushrooms – 6 pieces (optional), sliced
- Mushrooms – 10 pieces, sliced
- Dried sweet potato noodles – 250 g
- Olive or avocado oil – 3 tbsp
- Garlic – 6 cloves, minced
- Sesame oil – 6 tbsp
- Sesame seeds – 5 tbsp
- Soy sauce – ½ cup
- Sugar – 3 tbsp
- Salt – to taste
- Black pepper – to taste
Instructions:
- Wash and prepare all vegetables. Slice carrots into thin matchsticks, slice onions and mushrooms, and keep vegetables separated.
- Bring a pot of water to a boil. Add spinach and blanch briefly until bright green.
- Rinse spinach with cold water, squeeze dry, and place in a large bowl. Mix with 2 cloves minced garlic, a pinch of salt, and 1 teaspoon sesame oil. Set aside.
- Heat your choice of oil in a wok or frying pan. Sauté carrots, onions, and mushrooms separately, seasoning each lightly with salt. Set aside.
- (Optional) Slice beef into thin strips, if using. Season with 2 cloves minced garlic, ½ tbsp soy sauce, ½ tsp sesame oil, ½ tsp sugar, and a pinch black pepper. Cook in a pan until fully done.
- Boil noodles for 10–15 minutes until soft. Drain well.
- In a large pan, toss noodles with 3 tbsp sesame oil and sugar. Transfer to a mixing bowl and cut noodles shorter if desired.
- Add spinach, sautéed vegetables, and beef to the noodles.
- Add remaining garlic, sesame oil, sesame seeds, soy sauce, and black pepper. Mix well.
- Adjust seasoning to taste before serving.
Renee’s Seafood & Andouille Gumbo
Vivian Renee Kuykendall is a family child care provider who learned to cook Southern food at a young age and shares those traditions with the children she educates. Read her gumbo recipe, a classic dish where patience and a good roux make all the difference.
Ingredients
For the Roux
- All-purpose flour – 1 cup
- Bacon drippings – ¾ cup
Other Ingredients
- Celery – 1 cup, coarsely chopped
- Onion – 1 large, coarsely chopped
- Green bell pepper – 1 large, coarsely chopped
- Garlic – 2 cloves, minced
- Andouille sausage – 1 lb, sliced
- Frozen cut okra – 20 oz, thawed
- Water – 3 quarts
- Beef bouillon cubes – 6
- Stewed tomatoes – 1 (14.5 oz) can
- Tomato sauce – 1 (6 oz) can
- White sugar – 1 tbsp
- Hot pepper sauce – 2 tbsp
- Worcestershire sauce – 2 tbsp
- Distilled white vinegar – 2 tbsp
- Cajun seasoning – ½ tsp
- Bay leaves – 4
- Dried thyme – ½ tsp
- Filé powder – 4 tsp, divided
- Salt – to taste
Instructions
- In a large, heavy saucepan over medium–low heat, whisk together flour and bacon drippings until smooth. Cook for 20–30 minutes, whisking constantly, until the roux reaches a rich mahogany brown. Remove from heat and continue whisking briefly to stop the cooking.
- In a food processor, finely chop celery, onion, green bell pepper, and garlic. Stir vegetables and sliced sausage into the roux. Cook over medium–low heat, stirring constantly, until vegetables are tender, 10–15 minutes. Set aside.
- In a large Dutch oven, bring water and bouillon cubes to a boil. Stir until bouillon dissolves, then whisk in the roux mixture.
- Reduce heat to a gentle simmer. Add sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer for 45 minutes, then stir in 2 teaspoons of filé powder.
- In a skillet, cook okra with vinegar in bacon drippings for 15 minutes. Add okra to the gumbo using a slotted spoon.
- Add crabmeat, shrimp, and Worcestershire sauce. Simmer for an additional 45 minutes.
- Remove from heat and stir in remaining filé powder just before serving. Serve hot over rice.
Hanadi’s Mediterranean Biryani Rice
Hanadi Al Nuaimi has been an IHSS provider in Placer County for the past four years. Check out her Mediterranean rice dish rooted in her Iraqi heritage and made to bring warmth and comfort to those she serves.
Ingredients
- Basmati rice – 2 cups (400 g), long-grain, rinsed and drained
- Yellow potatoes – 3 large (about 1½ lb / 650 g), peeled and cut into ¾-inch cubes
- Frozen peas and carrots – 1½ cups
- Oil – 6 tbsp
- Salt – 2 tsp
- Biryani spice blend – 1½ tsp
- Ground turmeric – ½ tsp
- Curry powder – 1 tsp
- Black pepper – 1 tsp
- Ground allspice – 1 tsp
- Ground cinnamon – 1 tsp
- Ground cardamom – 1 tsp
- Water – 3 cups (720 ml)
Garnish (Optional)
- Slivered almonds – ½ cup (55 g)
- Raw pistachios – ½ cup (55 g)
- Raisins – 1 cup (145 g)
Instructions
- Heat 2 tablespoons of the oil in a deep skillet over medium heat. Fry the potatoes with ½ teaspoon salt and ½ teaspoon biryani spice blend until golden and tender. Remove and set aside.
- In the same skillet, sauté the peas and carrots for 3–5 minutes until fully cooked. Set aside.
- In a large pot, heat the remaining oil over medium heat. Add the remaining salt, biryani spice blend, turmeric, curry powder, black pepper, allspice, cinnamon, and cardamom. Stir until fragrant.
- Add the rice and water. Bring to a boil, cover, and cook until the rice is tender and the liquid is absorbed.
- In a small skillet over low heat, toast the almonds in oil until golden, stirring constantly. Add pistachios and toast briefly, then add raisins during the last 20–30 seconds.
- Fluff the rice gently, transfer to a serving platter, and top with potatoes, vegetables, and toasted garnish.
- Serve warm with yogurt and salad.