- Posted September 22, 2013 by
Chef Created Recipes you can make at Home
But the chefs push on. And several of them agreed to provide us with recipes that they either are already using in school cafeterias or plan to use once the schools accept their assistance. Because these healthy easy recipes are child-tested, they are perfect for parents to cook at home, and a snap for kids to make with their parents. Depending on the age and skill of the child, some children could make them on their own.
All of these dishes can be prepared ahead of time, perhaps on a weekend, leaving only the cooking to be done before dinner. They have been tested, and are a delicious way to start the new year. And while they were created for school kids to enjoy, adults will love them, too.
Paul Kahan’s Stewed Squash with Poblano Peppers
Yield: Fills six tortillas
½ pound pork shoulder, cut into small dice
1 Tablespoon extra-virgin olive oil
1 medium yellow onion, sliced ¼ inch thick
2 medium poblano peppers, trimmed, seeds removed and cut in ¼-inch slices
2 cloves garlic, chopped
12 ounces plum tomatoes, if in season; or 12 ounces peeled whole canned tomatoes, drained, liquid reserved; cut into small dice
1 Tablespoon fresh oregano or 1 pinch dried
Salt and pepper to taste
¼ cup chicken or vegetable stock or broth
4 cups winter squash, such as butternut or pumpkin; peeled, seeded, and cut into medium dice
1 Tablespoon roasted pumpkin or sunflower seeds
1 package 8-inch whole wheat tortillas
1. Preheat oven to 350 degrees.
2. Heat oil in heavy sauté pan, and sauté pork until browned.
3. Add the onions, peppers, and garlic. When lightly browned, add tomatoes and oregano, and season with salt and pepper.
4. Cook mixture until liquid has evaporated slightly.
5. Place diced squash in small baking dish or roasting pan in a single layer. Cover with tomato mixture. Cover pan with foil and bake 40 minutes, until just about tender.
6. Raise heat to 400 degrees; uncover pan and cook 8 to 10 minutes until mixture begins to brown.
7. Sprinkle with seeds and serve with warm tortillas.
The filling can be made ahead and frozen, then reheated in microwave to serve.
Bill Telepan’s Latin Chicken with Black Bean Salad
Yield: 4 servings for older children and adults, more for smaller children
1 Tablespoon black pepper
1 Tablespoon chili powder
1 Tablespoon oregano
1 Tablespoon ground cumin
1 Tablespoon paprika
1 Tablespoon chopped garlic
2 Tablespoons orange juice
2 Tablespoons lemon juice
2 Tablespoons olive oil
1 teaspoon salt
1 4-pound chicken, split in half
1. Combine all ingredients except for chicken and blend well.
2. Place chicken in a baking dish and rub all over with all the marinade; cover and place in refrigerator for at least 4 hours (up to 2 days).
3. Preheat oven to 425 degrees.
4. Bake chicken for 30 to 40 minutes, until the thigh reaches 160 degrees internal temperature.
Serve with ½ cup to 1 cup Black Bean Salad.
Black Bean Salad
Yield: About 6 cups
4 cups (about three 15-ounce cans) black beans, low-sodium if desired
½ cup chopped red onion
½ cup chopped red pepper
½ cup chopped green pepper
1 teaspoon minced garlic
2 Tablespoons chopped cilantro
5 Tablespoons red wine vinegar or lemon juice
½ cup extra-virgin olive oil
Salt to taste
1. Rinse and drain beans and place in a bowl.
2. Combine with the rest of the ingredients and let rest for at least 1 hour (or overnight, if desired) in refrigerator.
Ann Cooper’s Jicama-Carrot-Apple Salad
Yield: 3½ cups
2 cloves garlic, unpeeled
1/8 cup honey or agave nectar
2 Tablespoons extra-virgin olive oil
1 Tablespoon cider vinegar
2 teaspoons Dijon mustard
2 cups grated jicama, liquid squeezed out and discarded
1 cup shredded carrots
1 cup grated Granny Smith apple
Salt and freshly ground black pepper, to taste
1. Heat a dry heavy skillet, preferably cast iron, over medium heat.
2. Add garlic and roast, turning cloves occasionally with tongs, until blackened in spots, about 10 minutes. Peel and remove tough ends.
3. Combine garlic, honey, oil, vinegar, and mustard in blender or food processor, and process until smooth.
4. Combine jicama, carrots, and apples in salad bowl. Add dressing and toss to coat.
5. Taste and adjust seasonings.