Apple Turnovers with Coconut Oil

Posted by on Jan 26, 2017 in after school, cooking classes, cooking with kids, families, healthy food, nutrition | 0 comments

5513640649_6d4c56b309_bThis week in our fun-filled cooking classes we created apple turnovers with coconut oil, served alongside an aromatic spiced apple pear butter!

Our chefs in training practiced their slicing and dicing skills, while learning about the health benefits of coconut oil which helps boost our immune system, enhances our memory, and provides us with healthy fats that help improve our cholesterol levels.

We hope that you will make memories in your family kitchen with our apple turnover recipe!

Serves 8

Ingredients:

Dough

  • 1 C whole wheat + 1 C AP flour
  • ½ t salt
  • ½ cup coconut oil, solid
  • 1/3-1/2 cup ice water

Filling

  • 4 apples
  • 1/4 cup maple syrup
  • ½ lemon
  • ½ t cinnamon
  • ¼ t nutmeg
  • 1 T flour
  • pinch of salt
  • dried cherries, raisins (optional)

Directions:

1) Preheat oven to 375˚

2) Rinse all fruit 

3) Make the dough: Mix dry ingredients. Cut solid coconut oil in small increments using pastry blender or fork. Add water by the tablespoon until dough just comes together. Set aside. Place the dough in fridge to chill.

4) Make the filling: Slice and dice apples, and combine with lemon juice, spices, flour and salt. If the filling is too juicy from the apple juice, add a pinch more flour to absorb or drain using a colander.

5) Assemble the turnovers:

    • Cut dough into smaller pieces. Roll out into 1/8-inch thick rounds on a lightly floured surface.
    • Place ~2 T of filling on one half and sprinkle with dried cherries or raisins if desired.
    • Fold over and seal, using fork or fingers to crimp the edges. 
    • Bake at 375˚ degrees for 25 minutes, or until golden brown.
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Dolmades and Sweet Potato Hummus

Posted by on Jan 17, 2017 in Thanksgiving, cranberries, recipes | 0 comments

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This week our cooking classes are making Dolmades and Sweet Potato Hummus. Dolmades are a popular Mediterranean dish of grape leaves stuffed with rice. Our version of dolmades features raisins, mushrooms, and sunflower seeds.

The Butter Beans chefs-in-training will also be making sweet potato hummus, a sweet and savory blend of sweet potatoes, chickpeas, lemon, tahini, garlic, and olive oil.

What are some of your favorite dark, leafy greens?
What are some other ways we can incorporate green into our diets?

Share your answers at @butter_beans on twitter and @butterbeanskitchen on instagram!

Bon Appétit in Greek: Kali Sas Orexi!

INGREDIENTS: Makes servings for eight!

DOLMADES
1 T olive oil
1 clove garlic
½ C mushrooms
½ lemon
2-3 T raisins
4 T sunflower seeds
2 C cooked brown rice
16 grape leaves

HUMMUS
2 sweet potatoes
2 C chickpeas
½ lemon
2 T tahini
2 T olive oil
1 garlic clove
Salt to taste
1 package whole wheat pita

 

INSTRUCTIONS

  • Preheat oven to 350.
  • Cook rice (½ C uncooked)
  • Prepare dolmades filling
  • Dice mushrooms. Sauté with garlic and olive oil.
  • Squeeze lemon juice, setting aside half for hummus.
  • Mix lemon, raisins, seeds, and brown rice.
  • Combine mushrooms with rice mixture and set aside.
  • Place 2 T of rice filling at the base of the leaf, near stem.
  • Fold stem end up over the filling and fold edges of leaf inward. Roll away from you.
  • Squeeze gently to seal.
  • Repeat with all grape leaves
  • Line pot with any damaged leaves to create bed for dolmades.
  • Snugly pack stuffed leaves in the bottom of pot, making a second layer if needed.
  • Cover with ½ cup water and heat over medium heat until it simmers. Lower heat, cover, and cook 20 minutes.
  • Tear pita bread into triangular wedges. Drizzle with oil, salt and herbs of choice. Toast for 10 minutes, turning once.
  • Make the hummus.
  • Chop sweet potato into small pieces.
  • Add all ingredients to food processor and blend until smooth
  • Add salt to taste.
  • Serve and enjoy!
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Root Vegetable Sushi with Miso Soup

Posted by on Jan 6, 2017 in Thanksgiving, cranberries, recipes | 0 comments

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Next week is our first week of spring cooking classes at most of our schools, and we are celebrating by making sushi! We’re filling our rolls with root vegetables to showcase in-season produce and pairing our sushi with a miso soup.

What’s the Story with Miso?

Miso a paste made out of fermented soybeans; it’s rich in protein, minerals, vitamins, beneficial bacteria, and adds the savory umami flavor to many dishes.To make miso, soybeans are fermented with the fungus koji, which is cultivated in a base of either barley, rice, or soybeans, salt is added, and the product is aged six months to three years to create miso paste.

 

Root Vegetable Sushi with Miso Soup

INGREDIENTS: SERVES 8

Sushi

  • 1 cup black rice
  • ½ cup brown rice
  • 3 cups water
  • 3 carrots
  • 1 large sweet potato
  • 2 parsnips
  • 2 apple
  • 4 roasted nori sheets

Soup

  • 1 carrot
  • 4-5 cups water
  • 3 T miso paste
  • ½ cup tofu, diced
  • Salt to taste
  • Oil for roasting
  • 3 T toasted sesame seeds
  • Pickled ginger, for garnish

 

Prep

    • Preheat oven to 400˚
    • Cook 1 cup black rice in 2 cups water (~30-40 minutes).
    • Cook parboiled brown rice approx. 10 minutes.
    • Start with preparing the ingredient fixings for the sushi.
    • Slice carrots, parsnips, and sweet potatoes into long ¼-½” thick strips.
    • Toss each vegetable variety separately with oil and roast at 400˚ until tender.
    • Cut apples into strips, set aside.
  • Miso Soup:
    • Dice carrots and tofu.
    • Bring water to a boil. Add carrots, reduce heat, and simmer (covered) until soft.
    • Add tofu and miso. Simmer 2 to 3 minutes more and set aside.
    • Take out root veggies and allow to cool.
  • Time to make the sushi!
    • Put out bowls of water to moisten fingertips. You should keep your hands moist while rolling their sushi.
    • Place nori on a moistened paper towel.
    • Place one scoop of rice on each nori sheet. Press and spread evenly over the nori sheet, leaving top one-fourth uncovered.
    • Choose vegetable/fruit fillings and arrange in a horizontal strip across the bottom portion of the rice.
    • Starting at the side closest to the table edge, roll the nori sheets with moist fingers. Use the moist paper towel to help keep the roll tight.
    • Cut into four pieces.
    • Garnish with pickled ginger and sesame seeds if desired.

 

Enjoy!

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