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• • • • • • • • • • • •
Chili powder Cumin Cayenne pepper Paprika Italian seasoning Parsley Cinnamon Black pepper Basil (optional) Crushed red pepper flakes (optional)
• • • • • • •
1 lb ground beef 1 can black beans (well drained) 1 can light red kidney beans (well drained) 1 can diced tomatoes 2 bell peppers 1 large onion 2 cloves of fresh garlic (or 1-2 tablespoons of pre-minced garlic) 1 tbsp cooking oil 1 tbsp butter
1. Dice the peppers and onion. Mince the garlic if it’s fresh 2. Sauté the onion and peppers in the oil and butter on medium heat. If using minced garlic, add now. If using fresh garlic, add when the onion and peppers are mostly cooked 3. In a larger, separate pan, cook the beef. Begin spicing the meat with black pepper and chili powder 4. Combine the vegetables and meat into the larger pan, adding more spices 5. Add the diced tomatoes and beans, and mix well 6. Add spices to taste, and cook until you’ve reached the desired consistency
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Healthy Turkey Chili
School lunch, solved. We work with with local restaurants and caterers, so your child can eat freshly made, nutritious meals daily! Order online and schedule lunches in advance. Our partners work with us to make better versions of foods kids already love, and we deliver them directly to your school. Not sure if you’re on our list? Sign up now! Find out more at yaylunch.com
Prep Time: 10 Min Cook Time: 45 Min
Serves: 6
Recipe Ingredients Place oil in a large pot over medium over medium-high heat Add in onion, garlic, and red pepper and saute for 5 - 7 minutes, stirring frequently Add in ground turkey and break up the meat; cook until no longer pink Add chili powder, cumin, oregano, cocoa powder, cinnamon, brown sugar and salt; stir for 20 seconds Add tomatoes, chicken broth, kidney beans, and corn; bring to a boil then reduce heat and simmer for 30 - 45 minutes or until chili thickens Taste and adjust seasonings and salt as needed
2 tsp olive oil 1 yellow onion, chopped 3 garlic cloves, minced 1 red bell pepper, chopped 1 pound ground turkey 3 tbsp chili powder 2 tsp ground cumin 1 tsp dried oregano 1/4 tsp cocoa powder 1/2 tsp cinnamon 1 tbsp brown sugar 1/2 tsp salt 1 (28 oz) can diced or crushed tomatoes 1 1/4 cups chicken broth 2 (15 oz) cans dark red kidney beans, rinsed and drained 1 (15 oz) can sweet corn, rinsed and drained
Garnish with anything you’d like! Our favorites are...
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Ingredients • • • • • • • •
2 large over-ripe bananas 1 cup of any oats 1/2 cup of any nuts 2 tbsp peanut butter 2 tbsp dark chocolate chips 2 tbsp dried fruit 3 tsp cocoa powder (optional) 2 tbsp pure maple syrup or any other sweetener
Prep Time : 5 minutes Cook Time : 5 minutes Freeze Time : 90 minutes Yeild : 10 bars
Instructions 1. Mash those bananas! You want them to be a pudding-like consistency. 2. Add the peanut butter, maple syrup, and cocoa powder in with the bananas and mix well. 3. Throw your chocolate chips, nuts, oats, and dried fruit into the mixture. 4. Line a baking pan with parchment paper. 5. Pour mixture into pan and firmly press it in tight! 6. Cut the mixture into smaller rectangles in the pan. 7. Freeze for 90 minutes!
Tip
When taking these bars out on the trail you want to keep them cold. Pack them in a cooler bag with a couple of ice packs and you are good to go!
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Mangonada Margaritas P rep Time : 1 0 min Fre e ze Time: 2 hr S e rvings : 4
Calories: 231 k c a l
E quipment: Blend e r
INGREDIENTS • • • • • • • • • •
3 large mangos cut into chunks 2 large limes 1/3 cup Tajín 6 ounces tequila blanco 3 ounces Triple Sec or Grand Marnier 2 ounces cold water 1/4 cup granulated sugar 2 1/2 cups ice 4 ounces Chamoy 4 Tamarind-Chile Straws (optional)
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Vietnamese Spring Roll (Goi Cuon) Prep time: 45 min
Cook time: 5 min
Yield: 8 spring rolls
Ingredients * * * * * * * * * * * * * *
2 oz Rice Vermicelli 8 rice paper wrapper 8 large cooked shrimp 1 1/3 tablespoons fresh basil 3 tablespoons fresh mint leaves 2 lettuce leaves 4 tablespoons fish sauce 1/4 cup water 2 tablespoons fresh lime juice 1 clove garlic 2 tablespoons white sugar 1/2 tablespoons garlic chili sauce 3 tablespoons hoisin sauce 1 tablespoon finely chopped peanuts
Shrimp can be substituted with 8 pieces of beef/pork/or tofu
Instructions 1. Boil a pot of water and cook the rice vermicelli for 3 to 5 minutes or until al dente, then drain. 2. Fill a large bowl with warm water and dip the rice paper in for 1 second to soften. 3. Lay the paper flat on a clean surface. 4. Place the meat and vegetables in the center row of the wrap, leaving 2 inches of space at the sides. 5. Fold the sides inward, then tightly roll the wrap, starting at the top. 6. Repeat with remaining ingredients. 7. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar, and chili sauce to create the dipping sauce.
Nutrition Facts * * * * * *
82 calories 3.3 grams protein 15.8 grams carbohydrates 0.7 grams fat 10.8 milligrams cholesterol 305.4 milligrams sodium
Ponyo Ramen: Total Time: •
15m
PrepTime: Ingredients: •
Other toppings to spice up ramen: •
Seseme seed oil
•
kewpie mayo
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Kimchi
•
Dried seaweed
•
American Cheese
•
Sriracha
1 instant ramen noodle packet (any kind)
•
1 egg hard or soft boiled
•
1 green onion sliced
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1 piece ham cut in half
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2.5 cups of water
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10m
Yield: •
One Serving
Instructions: •
•
Prep the ingredients: Hard or soft boil the egg and cut in half, slice the green onions, and cut the ham in half. Boil water in a kettle or on the stove.
•
Place ramen noodles in a bowl. If your ramen comes with a dry ramen seasoning pack, open and put it in now.
•
Pour boiling water into the bowl. Cover the bowl and let it sit according to the ramen package instructions (3-5 minutes).
•
Once cooked uncover and separate noodles using chopsticks or a fork. Mix the water, noodles, and seasoning packet together well.
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Top with half of the egg, sliced green onion, and both pieces of cut ham.
•
Enjoy!
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Y IELD: 6 Servings PREP TIME: For Shrimp: 5 minutes For Pasta: 5 minutes FULL COOK TIME: For Shrimp: 10 minutes For Pasta: 25 minutes
WHATCHA’ NEED FOR SHRIMP: 2 lbs large (deveined, skinless) raw shrimp 2 tsp salt 2 tsp garlic powder 2 tsp onion powder 2 tsp dried thyme 2 tsp dried basil 2 tsp dried oregano 2 tsp smoked paprika 1 tsp cayenne pepper 4 tbs butter
FOR PASTA: 8 ounce raw spaghetti 2 cups heavy cream 1/2 preferred stock (chicken, vegetable…) 1 1/2 cups freshly grated parmesan 4 tbs tomato paste 3 tsp garlic powder 1 1/2 tsp salt 2 tsp dried thyme 2 tsp dried oregano 2 tsp dried basil 3 tsp onion powder 1 tsp cayenne 1 tbs chopped fresh flat leaf parsley 4 tbs butter
WHATCHA’ DO 1.PASTA • Begin boiling linguine or pasta of your choice before making the sauce 2. SAUCE • Grind oregano, basil, and thyme. • Add butter to the pan and melt over medium heat. • Add all dried seasonings and sauté until fragrant • Add tomato paste and preferred stock . Stir until tomato paste is combined, then add heavy cream. • Add grated parmesan and stir until all cheese has been melted and cook over medium heat for 10 min. • Add parsley and then remove from heat. Set aside. 3. SHRIMP • Grind oregano, thyme, and basil. • Melt butter in a skillet over medium high heat. • Add seasonings to shrimp in a bowl and then put shrimp in skillet. • Once shrimp curls into a “C” shape, turn and cook on the other side • Remove from the skillet and set aside. 4. COMBINE • Stir in Pasta with sauce on low heat. 5. PLATE • Add shrimp to the portion and serve.
“(In the junction, Spaghetti Junction) Don’t you never ever get lost or get caught up in that sauce.”
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Pancit Bihon
Yield: Serves 6 total Time: 55 mins
“Pancit Bihon is a filipino stir fried noodle dish commonly made for large gatherings, especially for birthdays because of how the long vermacelli noodles represent long life. Filipino cuisine is influenced by a blend of cultures, and is known for it’s bold flavors. I chose to share this recipe because I feel it represents me in the way it’s derived from a whole mix of cultures but also because growing up, my nanny always cooked this delicious dish for my family. Througout the years, regardless of where I am in the world, this yummy dish always makes me feel at home.” Lily Xiao Zhi Robinette
Ingredients Noodles • 1 (8.8 oz) pack of vermicelli noodles • 1 lb chicken breast (sliced into small pieces) • ½ lb shrimp • 2-3 cups chopped mixed veggies (carrots, cabbage, green beans, scallions, etc.) • 1 tbsp peanut oil • 1 small onion • 3 cloves minced garlic • 4 calamansi limes • 1 bunch of scallion • Salt and pepper to taste
Sauce • 2 cups chicken stock • 2 tbsp dark soy sauce • 2 tbsp soy sauce • 1 tbsp oyster sauce • 1 tsp sugar
1
Soak noodles according to the package directions.
2
Heat oil in a wok or large pan. Add chopped chicken, shrimp, onion, garlic and. Cook for 3-5 mins or until the chicken is browned. Season to taste with salt and pepper.
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Stir in mixed vegetables. Cook for 3-5 mins or until soft.
4
Add the ingredients for the pancit sauce to pan and bring to a boil.
5
Add noodles to the mixture until they are coated with the sauce. Cook until noodles are tender. (Add more stock if dish is dry before noodles are tender)
Season dish to taste with salt and pepper. Top with chopped scallions and calamansi wedges.
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Apfelpfannkuchen
Apple Pancakes Yield: 2 servings
Prep time: 10 minutes
Total time: 22 minutes
Ingredients:
1 egg 1 pinch salt 140 ml Milk (or water) 80 g flour Butter 3 crisp, sweet apples Cinnamon or white sugar to serve
1. Mix egg, salt, and milk in a bowl 2. Gradually mix flour in with a whisk until there are no clumps 3. Place a pan, preferably non-stick, on the stovetop under med-high heat 4. Heat ¼ tablespoon butter on the pan 5. Arrange thin apple slices to cover the pan 6. After the apples have caramelized for 30-45 seconds, pour half of your dough onto the pan, and immediately grab the handle to lift the pan and swivel it to coat the entire pan with the dough (about ¼ or ½ inch) 7. Watch carefully as the pancake batter settles. When the dough dries on top and the edges turn crisp, shake the pan so it doesn’t stick to the bottom of the pan (this happens very quickly!) The underside of the pancake should now be golden brown. 8. Flip the pancake over with the help of a spatula to let the other side turn brown. 9. Slide the finished pancake on your plate 10. Sprinkle some sugar on top to serve
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