Whole Wheat (WW) Bowtie Pasta

from WATCH Best Practices Menu & Recipes

by Southern Plains Tribal Health Board

Three Bean Salad

Beef Stir-Fry

Servings: 25

Ingredients

Raw boneless beef top round roast, cut in ½” cubes Low-sodium soy sauce Cornstarch Fresh ginger, chopped Fresh garlic, minced Ground black or white pepper Red pepper flakes Rice vinegar Strawberry jam Salt Sugar Low-sodium beef broth Fresh green onions, sliced Fresh or frozen broccoli, chopped Canola oil Frozen edamame, thawed Fresh carrots, shredded Fresh yellow onions, sliced Water

Weight or Measure

2 lb 8 oz or 1 qt 1 ½ cups

¼ cup 1 tbsp 3.5 oz or ¾ cup 2 2/3 oz or ¼ cup 1 tbsp 1 tsp 2 tbsp 1 tsp 1 tsp 2 tbsp 6 oz or ½ cup 2 tsp 7 oz or ¾ cup 2 tbsp 1 qt 6 oz or ¾ cup 2 1/8 tsp 2 lb or 3 qt 3 tbsp ¼ cup 2 lb 4 oz or 1 qt 3 ¾ cups 2 tbsp 1 lb 7 oz or 1 qt 3 cups 5 oz or 2/3 cup 2 cups

Instructions:

1. Combine beef, soy sauce, ⅓ cup 2 tsp cornstarch, 2 Tbsp 1½ tsp ginger, 1 Tbsp garlic, black pepper, red pepper flakes, rice vinegar, strawberry jam, salt, and sugar in a large bowl. Stir well. Cover tightly and refrigerate. Recommend to cook in batches of 25. • Critical Control Point: Cool to 40 °F or lower within 4 hours. 2. Set remaining ginger and garlic aside for step 9. Set remaining cornstarch aside for step 12.

Allow beef mixture to marinate for 12–24 hours. 3. Place marinated beef in a large stock pot uncovered over high heat for 2–3 minutes, stirring constantly. 4. Add 2 cups beef broth. Heat to a rolling boil allowing mixture to thicken. Set remaining beef broth aside for step 10. 5. Add green onions. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. • Critical Control Point: Hold for hot service at 140 °F or higher. 6. Transfer 2 qt (about 4 lb 8 oz) beef mixture to each steam table pan (12″ x 20″ x 2½″). Set aside for step 12. For 25 servings, use 1 pan. 7. Boil broccoli in a large stock pot for 60 seconds or until bright green. Drain in a colander. Set aside for step 9.

8. Heat oil in a large stock pot. 9. Add boiled broccoli, edamame, carrots, onions, and remaining ginger and garlic. Sauté uncovered for 2-3 minutes, stirring occasionally. 10. Add remaining beef broth. Heat to a rolling boil. Add remaining cornstarch. 11. Add water. Stir well. Allow mixture to thicken. • Critical Control Point: Heat to 135 °F or higher for at least 15 seconds. 12. Pour 1 gal 1 qt (8 lb 1 oz) vegetable mixture over beef mixture into each steam table pan (12″ x 20″ x 2½″). Stir well. For 25 servings, use 1 pan. • Critical Control Point: Hold for hot service at 140 °F or higher. 13. Portion with 8 fl oz spoodle (1 cup).

CACFP Guidelines:

1 cup (8 fl oz spoodle) provides: Legume as Meat Alternate: 2 oz equivalent meat/meat alternate and 1/2 cup vegetable.

Marketing Guide:

Mature yellow onions: 6 oz Green onions: 8 oz Broccoli: 2 lb 8 oz Carrots: 1 lb 7 oz

Blue Corn Pancakes

Servings: 12 pancakes

Ingredient

Blue Corn Meal Whole Wheat Flour Sugar Baking powder Salt 1% milk Melted butter Eggs

Weight or Measure

1 cup 1 cup 1 tbsp 1 tsp ½ tsp 2 cups 2 tbsp 2 eggs

Instructions:

1. Add cornmeal, flour, sugar, baking powder and salt to a medium to large mixing bowl and whisk to combine. 2. Combine milk, egg and melted butter and whisk together. 3. Add wet ingredients a little at a time to the dry ingredients and gently, slowly stir until just combined (want a semi-thick batter). Let set for at least 10 minutes (can be done overnight). 4. Preheat your griddle/skillet over medium/medium-low heat. Once hot, scoop ¼ cup onto the griddle or pan. Cook until bubbles appear and the sides are beginning to dry – about 3-4 minutes. Cook for another 2-4 more minutes on the other side. 5. Serve with ½ cup fresh or frozen thawed berries. Can be topped with agave nectar.

*NOTE: these freeze and thaw well!

CACFP Guidelines:

1 pancake provides: 0.5 oz equivalent grain, ½ cup equivalent fruit