CARE CENTER
C O O K B O O K
CARE CENTER | 2016
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4. HUMMUS 6. VEGGIE CHILI 8. YOGURT-GRAN 10. PERFECT GRILL TOMATO SOUP 12. SPAM FRIED N 14. MONIQUE’S BA 16. LEMON CHICK 18. DAISY FLOUR’S 20. RAMEN NOOD 22. BIOS care center | 2
CONTENTS
NOLA BREAKFAST PARFAIT LED CHEESE SANDWICH WITH P NICE! AKED ZITI KEN WITH SUMMER SQUASH S PUMPKIN & PECAN COFFEE CAKE DLE STIR FRY
HUMMUS Hummus is a delicious snack dip that is traditionally made from ground chickpeas, olive oil, salt, lemon juice, and spices. Ground sesame seed paste called Tahini is also used to help thicken and season the hummus dip. Hummus is quickly and easily made in a food processor or blender. I like to serve this dip with carrots, celery sticks, and toasted pita bread chips. Feel free to substitute black beans instead of the chickpeas for a different flavor!
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• 1 15.5-oz. can chickpeas, rinsed • 1/3 cup tahini (ground sesame seed paste) *This can be found in the International aisle of the grocery store* • 3 tablespoons fresh lemon juice • Kosher salt (to your desired taste)
1. Set aside 2 Tbsp. chickpeas for serving. Process tahini, lemon juice, and remaining chickpeas in a food processor, adding water as needed, until hummus is very smooth; season with salt. 2. Serve hummus drizzled with oil and topped with crushed red pepper and reserved chickpeas, with pita bread. 3. Hummus can be made 3 days ahead. Cover and chill.
• Olive oil, crushed red pepper flakes, and warm pita bread (for serving)
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VEGG IE CHILI Veggie Chili Hummus is aisdelicious a great source snack dip of protein that is traditionally and fiber. I love madetofrom make ground chili chickpeas, olive year-round. Thisoil, chili salt, is alemon little spicy, juice,so and if you spices. don’t Ground like a lot sesame of heat, seed you can pasteless. add called I typically Tahini isserve also my used chili to with help athicken side ofand brown season rice the andhummus freshly baked dip. Hummus is quickly and easily made in a food processor or blender. I like to cornbread. serve this dip with carrots, celery sticks, and toasted pita bread chips. Feel free to substitute black beans instead of the chickpeas for a different flavor!
• • • • • • • • • • • • • • • • • • • •
2 Tablespoons Olive Oil 4 cloves Garlic, Minced 1 whole Large Onion, Diced 1 whole Green Bell Pepper, Seeded And Diced 2 whole Carrots, Peeled And Diced 2 stalks Celery, Diced 1 whole Jalapeno, Seeded And Finely Diced 3 cups Vegetable Broth (can Sub Chicken Or Beef Broth If You Prefer) 1 can (12 To 14 Ounces) Plain Tomato Sauce 1 can (10 Ounce) diced Tomatoes And Chiles 1/2 teaspoon Salt, More to Taste 1 teaspoon Ground Oregano 1 Tablespoon Ground Cumin 2 Tablespoons Chili Powder (more To Taste) 1 can (14 Ounces) Kidney Beans, Drained and Rinsed 1 can (14-ounce) Pinto Beans, Drained and Rinsed 1 can Garbanzo Beans, Drained and Rinsed 1 can Black Beans, Drained and Rinsed 1 whole Large Zucchini (or 2 Medium Zucchini), Diced Shredded Cheddar Cheese, For Serving (optional)
1. In a large pot, heat the oil over medium heat. Add the garlic, onion, bell pepper, carrots, celery, and jalapeno, and then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes. 2. Pour in the broth, tomato sauce, and canned tomatoes. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.
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Y O G U RT- G RA NOL A BREA I call this recipe Hummus is a delicious my “speedy snack morning dip that is breakfast”. traditionally If you’re made from like me ground and rush chickpeas, to grab breakfast olive oil, onsalt, most lemon mornings, juice, this andcould spices. beGround a perfect sesame treat for seed you! I paste set upcalled the yogurt Tahinicups is also theused nighttobefore help thicken and topand them season with the fruithummus and granola dip. Hummus before I leave is quickly home. and easily made in a food processor or blender. I like to serve this dip with carrots, celery sticks, and toasted pita bread chips. Feel free to substitute black beans instead of the chickpeas for a different flavor!
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AKFA S T PARFA IT • 1 15.5-oz. can chickpeas, rinsed
1. Place jam into an 8-oz. jars or bowl and top with yogurt.
• 1/3 cup tahini (ground sesame seed paste) *This can be found in the International aisle of the grocery store*
2. Just before serving, top with crumbled granola bar, coconut, sunflower seeds, and/or almonds.
• 3 tablespoons fresh lemon juice • Kosher salt (to your desired taste) • Olive oil, crushed red pepper flakes, and warm pita bread (for serving) • 1 Tablespoon of your favorite Jam or preserves (I like strawberry) • 1 cup plain yogurt (You can use Greek yogurt if you want more protein) • Shredded coconut, sunflower seeds, and/or toasted almonds • 1 granola bar, crumbled
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PERFECT GRILLED CHEESE WITH TOMATO SOUP This recipe Hummus is is a delicious dedicatedsnack to mydip “inner that child�. is traditionally I have great madechildhood from ground chickpeas, of memories olive eating oil, salt, grilled lemon cheese juice, sandwiches and spices. andGround chickensesame soup on seed cold paste called winter nightsTahini in New is York. also used I liketotohelp use thicken sourdough andbread, seasontomato the hummus slices, dip. and Hummus thick cut bacon is quickly for and a grown easily upmade version in aoffood this processor classic sandwich. or blender. I like to serve this dip with carrots, celery sticks, and toasted pita bread chips. Feel free to substitute black beans instead of the chickpeas for a different flavor!
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SANDWICH • 4 tablespoon unsalted butter, softened • 4 ½” thick slices sourdough bread • 4 slices of cheese of your choice (I suggest a blend of Cheddar, Monterey jack, or Swiss) • 4 slices of ripe tomato • Cooked bacon (optional)
1. Spread butter evenly on both sides of each slice of bread. Put half the cheese on one slice and half on another. Add tomato slices and optional bacon. Top each with remaining bread slices. Heat a 12” skillet over medium-low heat. 2. Add sandwiches to skillet and cook, flipping once with a metal spatula, until golden brown and crusty on both sides. Transfer sandwiches to a cutting board and slice in half with a knife. Serve warm with tomato soup or soup of your choice.
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S PAM F RIED NIC E! I like this recipe Hummus is a delicious from the snack SPAM dipwebsite that is traditionally because it gives mademe from theground option to chickpeas, use the leftover olive vegetables oil, salt, lemon andjuice, cooked andrice spices. that I Ground have in the sesame fridge. seed It also paste called makes a quick Tahini and easy is also week-night used to help dinner. thicken A local and season Chef taught the hummus me that dip. the Hummus secret to delicious is quickly fried and easily rice ismade to cook in athe food riceprocessor the day before or blender. and refrigerate I like to serve it. Thethis cold diprice with keeps carrots, a firmer celery texture sticks,which and toasted is better pita forbread stir frying chips. than Feel the free torice softer substitute is. black beans instead of the chickpeas for a different flavor!
• 1 12-ounce can SPAM®, diced • 2 tablespoons vegetable oil, divided • 2 eggs, beaten • 1/4 cup diced carrots (canned will work well) • 1/4 cup chopped green onions • 1/4 cup frozen peas, thawed (canned will work well)
1. In large skillet, heat 1 tablespoon oil. Add eggs. Cook, stirring, to desired doneness. Remove from skillet and set aside. 2. In same skillet, heat remaining 1 tablespoon oil. Cook SPAM®, carrots, green onions and bell pepper 4 minutes or until vegetables are tender. 3. Stir in rice and egg. Sprinkle with soy sauce. Heat thoroughly. 4. Garnish as desired with additional green onion.
• 1/4 cup chopped red bell pepper • 2 cups cooked rice • 3 tablespoons soy sauce
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MONIQUE’S BAKED ZITI This is by is Hummus fara one delicious of mysnack favorite dipItalian that isdishes traditionally to make made and from eat! ground The cooked chickpeas, ziti noodlesolive are layered oil, salt,inlemon a baking juice, dish andwith spices. a richGround and meaty sesame tomato seed sauce paste called along with Mozzarella, Tahini is also Ricotta, used and to help Parmesan thickencheeses. and season I like the tohummus serve thedip. Hummus baked zitiiswith quickly some and warm easily and made buttery in agarlic food bread processor and or a nice blender. greenI like salad. to serve this dip with carrots, celery sticks, and toasted pita bread chips. Feel free to substitute black beans instead of the chickpeas for a different flavor!
• *If you don’t have Italian seasoning in the pantry, use 1 teaspoon dried oregano, 1 teaspoon dried basil and 1/2 teaspoon dried thyme.* • 1 pound box of ziti pasta • Olive oil • 1 pound bulk Italian sausage or ground beef or pork (I use ground chicken) • 1 large onion, chopped • 3-4 garlic cloves, chopped • 1 Tbsp. fresh rosemary (or basil), minced • 1 Tbsp. Italian seasoning • 1/2 teaspoon red pepper flakes • 1 large jar of marinara sauce (about 32 ounces) or make your own tomato sauce • 1/2 pound of mozzarella cheese, grated • 1 heaping cup of ricotta cheese • 1 cup grated parmesan or pecorino cheese
1. Heat a large pot of water (2 quarts of water) to a strong boil. Add a tablespoon of salt. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite. Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce. 2. While the water is heating in the previous step, start on the sauce. Heat a tablespoon of olive oil in a large sauté pan on medium-high heat. When the oil is shimmering hot, add the bulk sausage or ground meat. Break up any large chunks of sausage as it cooks. Brown well. Don’t stir that often or it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, sprinkle with a little salt. 3. When the meat is mostly browned, add the onions and stir well to combine. Sauté everything until the onions are translucent and beginning to brown, about 4-5 minutes. Add the garlic, rosemary or basil, Italian seasoning and red pepper flakes and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer. 4. Preheat the oven to 350°F. Spread a thin layer of sauce in the bottom of a 9x13-inch casserole pan, and then dot the surface with half the ricotta cheese. Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole. 5. Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese over the pasta, and sprinkle on top both the mozzarella and the Parmesan cheese. 6. Bake in the oven until the top is lightly browned and the cheese melted, about 25 minutes. 7. Serve with a fresh, green salad and garlic bread if desired.
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LEMON CHICKEN WITH I use chicken Hummus is a delicious thighs forsnack this dish dip because that is traditionally the meat ismade moistfrom and tender. ground chickpeas, Chicken thighs oliveare oil,asalt, costlemon effective juice, way and to spices. make anGround easy and sesame delicious seed dinner. paste called Arborio rice is Tahini a type is also of short usedgrain to help ricethicken that is traditionally and season used the hummus to makedip. an Hummus Italian dish is called quicklyrisotto. and easily If you made don’t in ahave foodArborio processor rice,orlong blender. grain Irice likeistoa serve substitute. great this dip withThe carrots, lemon celery zest sticks, adds aand fresh toasted and tangy pita citrus breadflavor chips.toFeel this free toFor dish. substitute best results, blackbe beans sure instead to use aofpan theand chickpeas lid that for canabe different used on flavor! the stove top and inside of the oven.
SUMMER SQUASH • 2 small zucchini or yellow squash, sliced into half -moons (about 4 cups) • 1 teaspoon dried oregano • Salt and freshly ground pepper, for seasoning • 1 ½ pounds bone-in chicken thighs • 2 Tablespoons olive oil • ½ cup diced onion • 4 cloves garlic, thinly sliced • 1 ½ Tablespoons capers • 2 teaspoons finely grated lemon zest
1. Preheat oven to 400°F. 2. Season chicken on both sides with salt and pepper. Heat oil in a large oven-proof skillet over medium-high heat. Add chicken and brown on both sides. Remove to a covered plate. Add onion to skillet and cook 2 minutes. Add garlic and capers; cook 1 minute. Stir in lemon zest, rice, and broth. Place browned chicken in rice and top with squash. Cover, bring to a boil, and transfer to oven. Bake 30 minutes. 3. Remove lid and bake 10 minutes more, until broth is absorbed, rice is cooked through, and instant read thermometer inserted in chicken reads at least 165°F. Replace lid and let rest 5 minutes before serving.
• 1 cup Arborio rice • 2 cups low-sodium chicken broth
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DAISY FLOUR’S PUMPK PECAN COFFEE CAKE Fall and Pumpkin Hummus is a delicious Spicesnack season diphave thatofficially is traditionally begun!made Thisfrom is a long-time ground chickpeas, recipe of mine olivethat oil, Isalt, created lemon forjuice, a pumpkin and spices. fanaticGround customer. sesame Canned seed paste called pumpkin is aTahini great is source also used of vitamins, to helpminerals, thicken and andseason fiber. Itthe also hummus adds dip. Hummus to moisture is quickly the cake. andI often easily bake madethe in acoffee food processor cakes in a mini or blender. loaf pan, I like so Ito serve can take thisthem dip with on the carrots, road celery for a quick sticks,snack and toasted or breakfast. pita bread chips. Feel free to substitute black beans instead of the chickpeas for a different flavor!
IN & CAKE BATTER • 1 ½ cups all-purpose flour • 1 tsp baking powder • ½ tsp baking soda • 1 ½ tsp cinnamon • 1 tsp ground ginger • ½ tsp ground allspice • ¼ tsp ground nutmeg • ½ tsp kosher salt • ½ cup granulated sugar • ½ cup light brown sugar (packed) • 1 ¼ sticks butter • 2 large eggs • 2/3 cup canned pumpkin puree • ½ cup sour cream • 1 tsp vanilla extract
1. Preheat an oven to 350°F. Grease and flour an 8X8 metal baking pan. Combine all streusel ingredients into a large bowl. Using your hands, knead the butter into the sugar, flour, pecans, and spices. The butter should be well incorporated into the mixture. 2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. 3. In the bowl of a stand mixer fitted with a paddle attachment, add sugars and butter. Mix until light and fluffy, stopping to scrape down the sides of the bowl with a silicone spatula as needed. Add eggs and beat until well combined after each addition. Add pumpkin puree, sour cream and vanilla and mix until smooth. Add the flour mixture in two additions; mixing just until thoroughly incorporated. 4. Transfer the batter into a greased and floured 8X8 metal pan. Evenly distribute streusel over the top of the cake. Bake until a toothpick inserted in the center of the cake comes out clean, about 25-35 minutes. Place baking pan to a cooling rack to cool.
STREUSEL • 1/3 cup all-purpose flour • ½ cup light brown sugar (packed) • 1 tsp cinnamon • ¼ tsp kosher salt • 1 stick of butter (I used salted) • 1 cup chopped pecans
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RAMEN NOODLE STIR I love making Hummus is a delicious stir fry! This snack quick dip recipe that is uses traditionally Ramen noodles, made from fresh ground or frozen chickpeas, olive vegetables, and oil, a protein salt, lemon of your juice, choice. and spices. I often use Ground chicken sesame or shrimp. seed This paste called recipe gives me Tahini theisopportunity also used totohelp use thicken anything and in my season fridge thethat hummus is appropriate. dip. Hummus The sauceisisquickly easily made and easily with made some in common a food processor kitchen pantry or blender. items. I like to serve this dip with carrots, celery sticks, and toasted pita bread chips. Feel free to substitute black beans instead of the chickpeas for a different flavor!
F RY • 1 package of ramen noodles (any flavor will do) reserve the seasoning packet for another use • 2 Tablespoons vegetable oil (or more if needed) • 1 Tablespoon of smooth peanut butter • 1 teaspoon of light brown sugar • 1 clove of garlic, finely chopped • 2 Tablespoons of Teriyaki Sauce • ½ cup of fresh broccoli florets
1. Bring 1 ½ cups of water to a boil. Cook Ramen noodles until tender, but not overly soft. Drain the noodles. 2. Heat a skillet over a medium flame. Add the vegetable oil. Cook the meat of your choice until golden brown. Remove cooked meat to a clean plate. 3. Add a little more vegetable oil if needed. With the skillet back on a medium flame, sauté the carrot and broccoli until tender. 4. Add chopped garlic, noodles, cooked meat, brown sugar, peanut butter, and Teriyaki sauce. Toss to combine ingredients. 5. Cook for about 3 minutes until heated through and the sauce evenly coats the noodles.
• 1 carrot, thinly sliced • 1 cup of raw chicken, beef, pork, or shrimp (Tofu can also be used)
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BIOS CHEF MONIQUE ALLEN Monique Allen is a Pastry Chef Instructor and graduate of the Art Institute of Atlanta. She began her culinary career at the age of 4, while experimenting with her Fischer-Price play kitchen on Christmas Day. Monique learned to fine tune her baking skills at a variety of bakeries and restaurants in the Atlanta area. In her spare time, Monique enjoys volunteering at the KSU CARE Center. Chef Monique owns a small business called Daisy Flour’s Signature Sweets. The company makes specialty dessert items such as cupcakes, cookies, and granola bars. Chef Monique’s dream is to have Daisy Flour’s Signature Sweets products sold in fine grocery stores around the world.
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HEATHER CROAS When Heather Croas picked up her first camera at age eight, she fell in love with photography. Her grandfather gave her a piece of advice: Find and follow your passion and make a career out of it. Although it took a while, on her 30th birthday Heather purchased a simple point-and-shoot camera and began teaching herself the basics of photography. While visiting her family home for Christmas she unearthed the Canon EOS Rebel 35 mm SLR her father had given to her a few years before. In July 2009 her parents surprised her with Canon Rebel Xsi, which was later upgrade again to a Canon Rebel T3. Determined to learn as much as she could about her craft, she continued to read and experiment. Her skill has grown, providing her with the opportunity to follow her grandfather’s sage advice. Heather specializes in portraits, head shots, event shoots, and pet portraits, done entirely on location. She also shoots behind-the-scene and production stills for film projects.
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From Feed the Future to CARE Center Pantry Recipes developed by Chef Monique from the Panty Shelves
On behalf of Chef Monique, HNC Prints and the CARE Center team, thank you for purchasing the CARE Center Cookbook. Your purchase will help to further the efforts of the Kennesaw State University CARE Center in serving students who have experienced homelessness, food insecurity and/or the foster care system.
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