Chicken with Israeli Couscous

Posted by on Aug 3, 2017 in cooking with kids, families, healthy food, Recipes, school food | 0 comments

pearl-couscousWe recently received a request from one of our school lunch parents (who also eats with us in our cafeteria at UNICEF headquarters) if we could share our Chicken with Israeli Couscous recipe with them since they both love when it shows up on our menu at lunch.

After they recreated it at home they shared with us that it was a big hit!

Here is how you can bring the Butter Beans lunch experience in your home with this tasty dish:

Serves ~5
INGREDIENTS: 
  • CHICKEN BREAST, chopped into cubes, marinate & sear – 1 LB
  • WG ISRAELI COUS COUS – 1 C
  • BLACK OLIVES, sliced – 8 T
  • ROASTED RED PEPPER, small dice – 8 T
  • PARSLEY, chopped – 2 T
  • SALT TO TASTE
MARINADE: 
  • SHALLOTS, small dice – 1.5 tsp
  • GARLIC, small dice – 1.5 tsp
  • SALT – 1.5 tsp
  • LEMON JUICE – 1.5 tsp
  • DRIED THYME – 1.5 tsp
  • EXTRA VIRGIN OLIVE OIL – 3 tsp 
DIRECTIONS: 
Chicken: 
Marinate the chicken for 24 hours in the shallot and garlic marinade. Once marinated, preheat the oven to 350F. In the meantime, coat a pan with olive oil and sear the chicken until nicely browned, then place the seared chicken on a sheet tray and into the oven until cooked through approximately 20-25 minutes. 
 
Couscous: 
Cook like you would pasta. Bring water to a boil, add couscous, stir, then simmer for 10 minutes, until al-dente. Drain and set aside. 
 
Final Step: 
Mix the chicken and couscous together, then add in the olives, red pepper, parsley and salt to taste. Enjoy!
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Matzo Ball Soup and Roasted Roots

Posted by on Mar 30, 2017 in after school, cooking classes, cooking with kids, holiday, local food, Recipes | 0 comments

This week our chefs will be celebrating Passover with a traditional Jewish dish. Passover is one of the most widely-celebrated Jewish holidays. It is seven days long and usually ends with a Seder dinner which includes lamb, eggs and matzo! Matzo, which can also be spelled Matza or Matzah, is unleavened bread made from spelt, wheat, barley or rye flour. It is consumed in its un-risen form to honor the Jewish people who didn’t have time to let their bread rise before they fled Egypt. Today, we usually see matzo in large flat “crackers” or in matzo ball soup. Enjoy!

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Matzo Ball Soup

Ingredients

  • 4 eggs
  • 1 C matzo meal
  • 4 T olive oil
  • 4 T water
  • 1 tsp salt
  • 2 qt vegetable stock

Directions

Beat eggs and mix with matzo meal, olive oil, water, and salt. Add more matzo meal in small increments if necessary to firm dough.

Roll into 1-inch matzo balls using damp hands.

Bring vegetable stock to a boil. Drop in matzo balls. Lower heat slightly to simmer. Cover and cook 25 minutes.

Roasted Roots

Ingredients

  • 3 carrots
  • 3 parsnips
  • 4 T olive oil
  • 1 sprig fresh dill
  • 1⁄2 lemon

Directions

Preheat oven to 400 degrees. Cut carrots and parsnips into matchsticks. Tear dill from stems and squeeze lemon juice. Toss with oil and roots. Roast for 20-25 minutes.

Enjoy your matzo ball soup and roasted taproot veggies together!

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Panzanella Salad with Tomato Grilled Cheese

Posted by on Mar 23, 2017 in after school, cooking with kids, healthy food, lunch time, school food, wellness | 0 comments

Today our Junior Chefs will be putting together some gooey grilled cheese sandwiches and a Tuscan Panzanella Salad for a side. Both dishes will feature tomatoes, a favorite of ours! Tomatoes are a red food, known for keeping our hearts healthy and diets full of antioxidants. We will use just two different types of tomatoes today but did you know there are over 1,000 types in the world? What are your favorite kinds? Feel free to share below!

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Panzanella Salad

Ingredients:

  • 1 baguette
  • 2 pints cherry tomatoes
  • 2 cucumbers
  • 1 red onion
  • 1 can chickpeas
  • 1/4 cup fresh parsley

For Vinaigrette: 1/4 cup olive oil, 2 lemons juiced, 2 T red wine or apple cider vinegar, salt and pepper to taste!

Directions:

1. Preheat oven to 375.

2. Tear baguette into cubes. Toss bread with olive oil in bowl,

spread onto baking sheet and bake 10 minutes.

3. Hand out and chop cucumbers and tomatoes. Dice onion.

4. Pluck parsley from stems.

5. Combine all ingredients in a bowl with bread cubes.

6. Squeeze lemons. Mix and whisk together ingredients for dressing.

Tomato Grilled Cheese

Ingredients:

  • 1 baguette
  • 2 slicing tomatoes
  • 1/2 lb grated cheese
  • olive oil
  • 4 T butter + extra

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Directions:

1. Brush a bit of olive oil onto bread

2. Slice tomatoes and cheese

3. Layer bread, cheese and tomatoes to build sandwich

4. Heat a little bit of butter in a skillet until melted, grill    sandwiches for 2-3 minutes

5. Serve with Panzanella Salad and Enjoy!

 

Bon Appétit!

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Celebrating Saint Patrick’s Day: Cabbage Stew and Pot o’ Gold Potato Salad

Posted by on Mar 9, 2017 in cooking classes, cooking with kids, holiday, nutrition, seasonal, seasonal celebrations | 0 comments

Happy St. Patrick’s Day! St. Patrick’s Day is the celebration of Ireland’s patron saint, Saint Patrick! He is said to have brought Christianity to the people of Ireland and so the Irish celebrate his life by feasting, usually on cabbage, ham, and potatoes. Today our little chefs will make a traditional Irish meal of cabbage stew and potato salad. Between the cabbage loaded with Vitamin B and our special antioxidant-rich purple potatoes, we can be sure we’re getting a meal that is not only delicious, but nutritious as well. Enjoy!

CAAABAGE

 

 

 

 

 

 

CABBAGE STEW

Ingredients:

  • 4 T olive oil
  • 1 onion
  • 4 garlic cloves
  • 2 celery stalks
  • 1 carrot
  • ¼ cabbage
  • ½ c chopped canned tomatoes
  • Salt and pepper to taste
  • Water (if necessary)

Directions:

  • Start with stew by cutting celery, carrots, onion, garlic and cabbage.
  • Heat oil in pan and add celery, carrots, onion and garlic to sweat.
  • Add tomatoes and cabbage  in the pot, season, cover and simmer  20 minutes.
  • Serve warm!

POT o’ GOLD POTATO SALAD

Ingredients

  • 2 medium purple potatoes
  • 1 Yukon gold potatoimages
  • 2 medium pink potatoes
  • 1 apple
  • ½ bunch parsley
  • 1 T celery seed
  • 4 T honey
  • 3 T mustard
  • 3 T red wine vinegar
  • 6 T olive oil

Directions:

  • Make potato salad by dicing cooked potatoes and placing in salad bowl.
  • Dice apples, pick parsley and add to the potatoes.
  • Add celery seed, red  wine vinegar, olive oil, mustard and honey to mixture.
  • Whisk and mix to combine.
  • Enjoy!
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our famous turkey tacos!

Posted by on Feb 15, 2017 in cooking with kids, healthy food, lunch time, Recipes, school food | 0 comments

Taco Beef Mexican Food

Across all of our schools our students look forward to their Taco Tuesday’s!

We are excited to share our most beloved recipe with you all so that you can recreate them at home.

Ingredients: 

  • 3 T canola oil
  • 1 lb ground turkey
  • 2 cloves garlic, pressed
  • 1 small yellow onion, diced
  • 1 small poblano pepper, seeded and diced
  • 1 heaping T of dark chili powder
  • 2 t cumin
  • 1 t coriander
  • 1 t oregano
  • 1 t salt
  • 1 15 oz can of crushed tomatoes

Directions: 

Heat oil over high heat, then reduce to medium heat. Add onion and salt. Cook until translucent. Add peppers and garlic, cook for 3 minutes. Then add turkey meat and seasonings. Cook until golden brown.

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Red Velvet Beet Brownies

Posted by on Feb 6, 2017 in cooking with kids, healthy food, nutrition, Recipes, valentines day | 0 comments

800px-Chocolate_Beetroot_BrowniesSurprise your loved ones this valentine’s day with these delightful brownies that use red beets as a natural food coloring and sweetener, and an added protein punch with black beans!

Our cooking class students are excited to whip these up, and of course indulge in their goodness!

Ingredients: 

  • 2 1/4 C oats
  • 1 medium cooked beet
  • 1/4 C unsweetened cocoa
  • 1/3 C rice milk
  • 1/4 C canola oil
  • 1/2 C black beans
  • 1/2 C maple syrup
  • 1/2 t baking powder
  • 1/4 t salt
  • 1 t vanilla
  • 1/2 C chocolate chips

Directions: 

1) Preheat oven to 375F. Lightly oil an 8×8 pan.

2) Cut beet into quarters and bring to a boil. Drain, allow to cool, peel, and chop into small pieces.

3) In food processor, blend oats, cocoa, salt, and baking powder until oats are blended into fine powder.

4) Add the rice milk, oil, maple syrup, and vanilla. Mix until well combined. Then add the beets and beans to form a thick batter. Add additional milk if needed to reach brownie consistency.

5) Mix in chocolate chips by hand and pour batter into pan.

6) Bake for 20-25 minutes.

Enjoy!

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