Soup

CHICKEN, VEGETABLE, AND WILD RICE SOUP

Ingredients: • 4 cups chicken stock (homemade prefereable) + more as needed • 4 tbsp olive oil • 1 clove garlic, minced • 1 yellow onion, diced • 3 carrots, chopped • 2 stalks celery, chopped • 2 14 oz cans italian style diced tomatoes • 2 14 oz cans cannellini beans, rinced (or substitute 1 can of garbanzo beans, 1 can cannellini) • 1 cup butternut squash, cubed and roasted, see recipe • 2 cups chopped kale • one or two handfuls of wild rice (oprional use with or instead of beans) • 1 cup shredded cooked chicken (such as rotisserie) • salt and pepper to taste

Instructions: Coat butternut squash with olive oil and spread out in roasting pan. Sprinkle with salt and pepper and roast in oven at 450 degrees until soft. (about 40 min) Heat 2 tbsp olive oil in a nonstick pot Add onions, garlic, carrots and celery and cook over med low until soft.

Add chicken stock bring to boil. Add tomatoes in their juice and the drained and rinced beans. Lower temp to simmer. Add wild rice, roasted butternut squash and desired amount of kale. Simmer until wild rice is soft. (About 90 min). Wild rice will absorb some liquid, so add more stock if you prefer more soup. Add shredded chicken before serving and continue to simmer until chicken is warm.

Lahiji Family

Students: Cameron Lahiji (3), Claire Lahiji (5)

Culture of Origin: USA

Why this recipe is meaningful:

This is a family favorite we often eat with grilled cheese sandwiches.

MARSHALL FAMILY CHICKEN SOUP

Marshall Family

Students: Austin Marshall (7), Brandon Marshall (2)

Culture of Origin: China

Why this recipe is meaningful:

This soup always makes us happy! Ingredients: • 1 whole chicken (about 6 lbs) • 3 to 4 small to medium onions, chopped or sliced into thin half rings • 1 bunch of celery, chopped into half coins • 1 1/2 heads of garlic, sliced (fresh is important here and yes, it is a lot of garlic, but it is going to cook for a long time and will make the broth healthy and so yummy!) • ½ bag of baby carrots, chopped into coins (about 2 to 3 cups) • 1 small bag of fresh spinach (the kind you get in bags for salad is perfect) or 5 baby bok choy sliced lengthwise into the width of a coin. • Peppercorns – about ¼ teaspoon • Salt – 1 tablespoon • Salt and pepper for taste • 2 to 3 stalks of green onions to be added at the end for garnish. Slice into small, thin coins – both the white and green parts. • 1 box of cooked spaghetti or Chinese soup noodles Optional: • ½ small container of Tofu, cut into small one-inch cubes. If you don’t like Tofu – you can use potatoes instead. 3 large potatoes, large cubes. • Chinese White Pepper for garnish • Sesame oil for garnish Tools: • 1 large stockpot • 1 large cookie sheet • Tongs

Instructions: 1. Remove giblets from the chicken and discard (Some chickens include these in the center of the chicken). 2. Salt and pepper chicken and put 1 to 2 cloves of garlic into the body of the chicken 3. Put your chicken into the stock pot and add water to cover the chicken 4. Add the salt, onions, peppercorns and garlic and bring to a boil.

Once it comes to a good rolling boil for a about 5 mins, lower the heat to MEDIUM/LOW. Put the lid on and let it cook for about 2 hours on the stove. 5. Open the pot and check the chicken. When the meat is more tender and beginning to come off the chicken it's time to remove the chicken from the pot and set it on the cookie sheet. 6. Remove as much meat as you can from the chicken and return it to the pot. Do not cut the meat into chunks. Just let the meat naturally come apart as it continues the cooking process. 7. Return the leg and wing bones to the pot along with the meat. 8. Once all the meat is removed from the chicken you can discard the rest of the chicken. 9. Now add the carrots and celery (and potatoes if desired) into the pot. 10. Check and see if you want to add more salt (to taste) 11. Add some water to the pot until everything is covered. 12. Bring to a rolling boil once more for about 5 minutes 13. Lower the heat to MEDIUM/LOW, cover and let it cook for 1 hour or so. Stirring occasionally. 14. At the end of cooking give the soup a taste and add a more salt and pepper if desired and remove the leg/wing bones and throw in the tofu and bok choy and cook for another 5 mins. 15. If you select to use spinach vs. the bok choy-- add the spinach right before you are going to serve the soup. You don’t want to overcook the spinach and tofu – they just needed to be warmed up in the broth.

To serve: Add cooked noodles into large soup bowl, spoon in broth, veggies, tofu and chicken into bowl. Sprinkle 1/2 tablespoon of green onions, a dash of white pepper and a dash of sesame oil and enjoy!

AUTUMN CHILI

Hawkins Family

Student: Ella Hawkins (PF)

Culture of Origin: USA

Why this recipe is meaningful:

Our family loves Fall for many reasons; pumpkin spiced treats, Halloween, leaves turning colors and the air becoming more crisp by the day. This chili recipe is the perfect end to any Fall day. We love to serve our chili over rice, topped with cheese and a slice of sweet cornbread on the side. We hope your family enjoys this chili as much as our family does! Ingredients: • 1 large onion, chopped • 1 medium green pepper, chopped • 2 garlic cloves, minced • 2 cans (16 oz each) kidney beans, rinsed and drained • 2 cans (14.5 oz each) diced tomatoes • 2 cups cooked ground turkey or beef • 1 can (8 oz) tomato sauce • 3 TBSP chili powder • 1 TBSP cumin • 1 tsp baking cocoa • 1 tsp dried oregano • 1 tsp Worcestershire sauce • salt and pepper to taste

Instructions: In a large Dutch oven or heavy pot, brown ground turkey/ beef. Add onion and cook until tender. Add garlic and spices and cook for a few more minutes. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.