Recipes

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Recipes 2015 Spring

June 19, 2015

Bananas Foster

4 servings

Ingredients:

4 bananas

4 tablespoons butter

1 cup light brown or white sugar

pinch of salt

1 pint ice cream

Directions:

• • Peel and cut the bananas in slices

  • Melt the butter in a large skillet over medium heat

  • Add the sugar and salt and stir until the sugar dissolves, about 2 minutes

  • Add the bananas and turn to cook on both sides, about 3 minutes total

  • Divide ice cream into 4 bowls

  • Spoon over ice cream and eat immediately!

June 5, 2015

Yogurt Parfait

Yogurt sweetened or unsweetened

Fresh berries

granola

dried fruits

• • Whip the yogurt in a bowl if not using Greek yogurt

  • Add honey to yogurt if not sweetened before whipping

  • Layer a small amount of yogurt in the bottom of a glass or cup

  • Alternate layers of fresh berries, granola, dried fruit, etc.

May 29th

Pasta Primavera

Ingredients:

• 3 cloves of garlic minced

• 2 medium zucchini or 1 large zucchini, cut into thin strips

• 2 yellow squash, cut into thin strips

• One head of broccoli - florets broken into small pieces

• 1/4 cup olive oil

• Sea salt and freshly ground black pepper

• 1 pound farfalle (bowtie pasta) or similar pasta of your choice

• 4 small chopped tomatoes or 15 cherry tomatoes, halved

• 1/2 cup grated cheese

Directions:

• 1. Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

  2. Saute garlic, zucchini and yellow squash in olive oil for about 8-10 minutes until soft. Add in diced tomatoes and cook for another 3-4 minutes.

  3. Toss the pasta and the sauce together and add in as much of the reserved water as needed to moisten.

  4. Stir in the grated cheese and serve immediately!

May 22

Couscous Tabbouleh Salad

Ingredients:

1 cup couscous

1 tablespoon of salt

½ cup olive oil

1 lemon juiced

3-4 small tomatoes chopped

1 cup chopped parsley

¾ cup chopped mint

½ cup chopped chives

Preparation:

1. Stir in 1 ¼ cup of boiling water and 1 tablespoon olive oil to the couscous in a large bowl and let sit for 10 minutes.

2. Chop tomatoes into small dices.

3. Mince parsley, mint and chives.

4. Fluff couscous with a fork.

5. Stir in remaining olive oil, lemon juice and salt into cooled couscous.

6. Toss all the remaining ingredients into the couscous.

7. Taste and add more salt or lemon juice if needed.

8. Serve as is or chilled.

May 15th

Rösti Potatoes

Ingredients:

4-5 Yukon Gold Potatoes

¼ cup olive oil

Sea Salt

Preparation:

• • Peel and grate the potatoes into a large bowl

  • Squeeze out the excess water and transfer the potatoes to another bowl.

  • Heat olive oil in a non-stick pan on medium high heat

  • Place grated potatoes on the pan and cook over medium high heat until brown (6-8 minutes)

  • Carefully slide the rösti out of the pan onto a dinner plate and return the pan to the heat.

  • Put another plate on top of the rösti and, holding tightly, flip the plates over.

  • Slide the inverted rösti back into the pan and continue cooking until the new bottom is browned and the potatoes feel really tender in the middle when poked with a knife, (another 6 to 8 minutes).

May 8th

Vietnamese Fresh Spring Rolls

For the Spicy Peanut Dipping Sauce:

2 tablespoons creamy natural peanut butter

2 tablespoons rice vinegar

1 tablespoon soy sauce

2 teaspoons sugar

1/2 teaspoon of red pepper flakes

Whisk together all the ingredients for the sauce until smooth and creamy. Add 1 to 2 tablespoons water, to thin out the sauce, if necessary

Dipping Sauce

¼ cup Soy Sauce

⅛ teaspoon fresh Ginger

For the vegetable dressing or dipping sauce:

1/2 tablespoon rice vinegar

1/2 teaspoon sugar

1 teaspoon fish sauce

1/2 lime, juiced, about 1 tablespoon

Whisk together until combined

Make the rice noodle filling: If the cellophane noodles are very long, break them into smaller bits. Cook the cellophane noodles according to the package directions (3-5 minutes in boiling water). Drain the noodles, put them in a bowl, and season with sesame oil and a dash of red pepper flakes.

Spring Roll Filler:

Using your grater slice or grate:

carrots, cucumbers, cabbage, lettuce (no need to grate or slice) red peppers, mushrooms, radishes (or any of your favorite vegetables!) You can also add fully cooked shrimp, chicken, tofu!

For example for 8 - 10 wraps:

1/3 seedless cucumber

1/2 medium carrot, peeled

1/2 red bell pepper

2 to 3 medium radishes

Chop or use scissors to prepare: mint, cilantro, basil and/or scallions

Wrappers:

For each wrapper, immerse it in the warm water bath until it softens, which takes about 30 seconds. Watch for it to begin curling, then carefully flip it over and continue flipping until it is just softened. Use both hands being careful so it doesn't break or stick together. Pull it out gently and spread it immediately on a plate or clean surface.

The Fold:

• 1. Place a little strip of the vegetables and noodles about ¼ of the way towards middle of the wrapper leaving about 1 inch on each side.

  2. Next, fold in the corner closest to you towards the middle

  3. Bring both sides together to join in the middle.

  4. Roll away from yourself until the end.

Tacos / Taco Salad

Ingredients:

2-3 tablespoons olive oil

1 diced onion

1 diced pepper

2 cloves garlic chopped

1 teasp oregano

1 tablespoon cumin

3 tablespoons chili powder or taco seasoning

2 pounds ground turkey, beef or pork

1 can (15 oz) of diced tomatoes or tomato sauce

1/4 cup corn meal (optional to thicken sauce)

salt and pepper to taste

12 Taco shells (soft or hard)

2 cups shredded lettuce

2 cups shredded cheese

salsa

sour cream

Saute oil, onion; garlic, chili powder, oregano, cumin and chili powder for about 2 minutes. Add ground meat and cook stirring constantly, until it browns in color. Stir in tomatoes; simmer to blend flavors, about 5-10 minutes. Add cornmeal to thicken sauce, if needed. Add salt and pepper, to taste.

Warm up tacos in the oven. Put a small amount of meat mixture in the taco shell. Top with cheese and optional fillings: sour cream, salsa, shredded lettuce, chopped tomatoes, beans, avocados

Cool and refrigerate for taco salad. Serve over a bed of shredded lettuce and add your favorite toppings (beans, avocado, sour cream, salsa, chopped tomatoes, etc.)

April 17

Chicken Curry & Rice

• 2 pounds boneless skinless chicken breasts or thighs, cut into 1/2-inch chunks

• 1 teaspoon salt and pepper

• 1 1/2 tablespoons olive oil

• 2 tablespoons curry powder

• 1/2 onion, thinly sliced

• 2 cloves garlic, crushed

• 1 tablespoon grated ginger

• 1 (14 ounce) can coconut milk

• 1 (8 ounce) can tomato sauce or chopped tomatoes

• water, chicken or vegetable stock as needed

• 2 diced potatoes

• two diced carrots

• handful of cut green beans

• 1/2 grated apple for sweetness (optional)

Directions

• Season chicken pieces with salt, pepper and one tablespoon of curry powder

• Heat a saute pan (medium heat) add oil, curry powder, onions, garlic and ginger, and cook for 2 minutes or until onions are translucent. Add chicken, tossing lightly to coat with curry oil until browned.

• Pour coconut milk and tomato sauce into the pan, and stir to combine. Add in the potatoes, carrots, green beans and apple. Cover and simmer, stirring occasionally, approximately 20 minutes - until the chicken is cooked and the carrots and potatoes are soft.Add water or stock if the sauce is not covering the vegetables or is too thick.

Rice:

Put 1 cup rice and 1.5 cups water in a tall pot, cover and bring to a boil on high heat. Once boiling, lower the heat to the LOWEST setting and simmer for 10 minutes. Do not lift the lid during this 10 minutes, because the rice cooks in the steam that is trapped under the lid. If you cook brown rice you need 2 cups water and you need to steam it for 25 minutes.

April 10th

Cauliflower Vegetable Soup

Ingredients:

2 leeks

1 onion

5 carrots

1-2 potatoes

1 head cauliflower

water, chicken or vegetable stock

sea salt

3 tablespoons olive oil

For all of the chopping you will need to have an adult help you!

• Wash leeks in cold water making sure to get out all of the sand and dirt. You should cut them open slightly before you wash, so that all of the leaves get cleaned.

• Chop onion

• Peel and chop carrots and potatoes

• Wash cauliflower and cut apart. Make sure to peel and discard the leaves.

• Heat up soup pan and add olive oil

• Put in the onions and leeks and carrots and saute for a few minutes

• Add water or stock to the pan and add some salt (use less salt if using stock)

• Drop in potatoes and cauliflower in the pan and cook until all of the vegetables are soft (20 minutes)

• Puree with hand held mixer or blender - be careful! the soup is very hot and can splash. This step is not necessary you can eat it just as it is!

March 27th

Madeleines

INGREDIENTS:

• • 3 eggs

  • 1 cup sugar

  • 1 1⁄2 cups flour ( a little less)

  • pinch of soda

  • 10 tablespoons (6 oz.) melted butter - slightly cooled zest of 1⁄2 lemon minced or teaspoon of vanilla (optional)

DIRECTIONS:

• 1. Beat eggs and sugar until light white and creamy.

  2. Mix together a little less than 1 1⁄2 cups of flour and a pinch of soda.

  3. Slowly add in flour mixture to the eggs and sugar.

  4. Add in melted butter and zest.

  5. Let the mixture rest for 15 minutes while heating up convection oven to 350.

  6. Butter or use cooking spray on the the Madeleine molds (or mini muffin molds).

  7. Fill molds 3⁄4 full and bake for 10 - 12 minutes until golden and the tops spring back.

  8. Using the tip of a knife loosen the Madeleines and invert on a rack to cool.

Options: You can replace lemon zest with orange zest or 1 teaspoon of vanilla. You can dip part of a cooled Madeline in melted chocolate. You can sprinkle with powdered sugar.

March 20th

Crepes

RECIPE:

1 cup of flour

1 cup of milk

½ cup water

3 eggs

3 tablespoons melted butter - cooled

DIRECTIONS:

Batter:

• 1. Melt butter in pan and let cool.

  2. Using a large bowl, WHIP eggs, milk and water until foamy.

  3. Slowly add the flour to the milk mixture WHISKING until smooth.

  4. Add in the cooled melted butter.

  5. Let crepe batter rest for ½ hour.

Cooking:

• 1. Heat nonstick pan on medium high and wipe with butter or oil.

  2. Put in ¼ cup of batter and swirl around the pan

  3. Cook until golden brown on the edges (about 1 minute) and turn over

  4. Only cook once on each side.

  5. If you notice that the crepes are too thick, add more water or milk to the batter. If the batter is too runny add in some flour.

Crêpes are thin pancakes that come from the Brittany region in France. Crêpes are commonly filled with sugar, ham & cheese, fresh fruit, fruit spread and Nutella. In France on February 2, crêpes are prepared on the holiday known as Fête de la Chandeleur. The French eat a lot of crêpes on this day! It is traditional to hold a coin in your writing hand and a crêpe pan in the other, and flip the crêpe into the air. If you catch the crêpe in the pan, your family will be prosperous for the rest of the year!

March 13th

GNOCCHI

INGREDIENTS:

3 pounds russet potatoes - (4 large potatoes)

2 cups all-purpose flour

1 egg, extra large

1 pinch salt

water, if needed

DIRECTIONS:

• 1. Boil or Bake the whole potatoes (with the skins on) until they are cooked.

  2. When the potatoes are cool enough to handle, Peel and mash well.

  3. Beat egg and salt together in a small bowl.

  4. Mix all of the ingredients together with your hands forming a ball.

  5. If the mixture is too wet, add a little more flour, or if it’s too dry, add a little water.

  6. Divide the dough into 6 pieces and roll each piece into a ¾ inch long link (like a snake)

  7. Do not overwork the dough or it will become tough!

  8. Cut each link into 1 inch pieces with a knife and place on a tray with flour.

  9. OPTIONAL - Gently roll and flick the pieces on the back side of a fork to make decorative indentations.

COOK:

Boil salted water. Place gnocchi gently into the water and Simmer for about 2-3 minutes or until they float to the top. Remove gnocchi from the water with a slotted spoon. Serve with butter and grated cheese, or your favorite pasta sauce!

The word “gnocchi” (pronounced N’YAW-kee) has an unknown origin, but it’s speculated to come from the Italian word nocca, meaning knuckle or nocchio, meaning knot in wood. Gnocchi became a staple dish in Italy and was introduced by the Romans to other countries in Europe and South America. On Thursday nights in Rome, its a city-wide tradition for restaurants to serve gnocchi. Today in South America the 29th of every month has been designated Dia de Noquis (Gnocchi Day). It is customary to place a coin under your plate of gnocchi for prosperity!

March 6th

Parmesan Cheese Puffs

INGREDIENTS:

• • 1 cup of Mayonnaise

  • 1 cup of finely Grated Parmesan Cheese

  • 1 Shallot finely Diced

  • ½ Teaspoon of Cayenne pepper (optional)

  • White Bread

DIRECTIONS:

• 1. Punch out small rounds of bread to make toast rounds using cookie cutter or small glass.

  2. Toast lightly and set aside.

  3. MIX all other ingredients together and dollop onto the toasted bread round.

  4. BAKE in oven at 350* for approximately 10-12 minutes or until golden brown.

February 27th

January 15th Turkey Meatballs

INGREDIENTS:

2 lbs. ground turkey

2-3 tablespoons chopped parsley

2-3 tablespoons grated onion

½ peeled and grated zucchini

½ peeled and grated carrot

1 egg

½ cup breadcrumbs

sea salt & pepper

sparkling water or milk, if needed

olive oil for frying

DIRECTIONS:

Always get permission and help from an adult before cooking!

Wash your hands before you begin!

Clean your workspace!

Wash all fruits and vegetables!

1. ADULT NEEDED! - Carefully PEEL and GRATE onion, carrot and zucchini

2. Put all ingredients together in bowl.

3. Crack the egg in the middle by tapping the egg quickly against the edge of the bowl. Gently pry open the egg and allow the egg to fall in the bowl.

4. Using your hands MIX all of the ingredients until very well combined

5. If mixture is too dry add a splash of milk or sparkling water.

6. If mixture is too wet add more bread crumbs

7. Using your hands, shape into 1 inch meatballs - the size of golf balls.

8. ADULT NEEDED! Heat nonstick pan over medium heat and add 2 tablespoons of olive oil. SAUTE meatballs over medium heat. Continue turning meatballs until browned on all sides.

OPTIONS:

• • BAKE meatballs in the oven 400 degrees on pre-heated and lightly oiled pan for approximately 15-20 minutes

  • Cook meatballs in hot tomato sauce for approximately 20 minutes

  • Use any ground meat such as pork, beef, veal, or lamb

  • Season meat mixture with Mexican, Spanish, or Moroccan spices

Swedish Meatballs:

In Sweden and the rest of Scandinavia, making and eating meatballs is a very social family affair. Kids are welcome in the kitchen since children’s sized hands make the perfect-size balls!

Spaghetti & Meatballs:

In Italy meatballs are not very famous! It was the Italian - Americans who created the dish Spaghetti and Meatballs.

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