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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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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Happy Father’s Day

Posted by on Jun 17, 2016 in cooking with kids, families, holiday, Recipes | 0 comments

IMG_3900We wish all of the father’s out there a very happy day this weekend filled with family, fun and time well spent.

Thank you for all that you do!

We love this quote by author Reed Markham on fatherhood, “The quality of a father can be seen in the goals, dreams and aspirations he sets not only for himself, but for his family.”

We hope that you will delight your father’s by preparing some delicious food the Butter Beans way! See our list of ideas in our post “10 father’s day breakfast ideas” and treat him to something special!

 

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thanksgiving cranberry chutney

Posted by on Nov 20, 2015 in cooking classes, fall recipes, healthy food, holiday, nutrition, Recipes | 0 comments

3009728175_597c14b9fd_zWho can go through a Thanksgiving holiday without including the beautiful and bold cranberry?

Our cooking class chefs are learning all about food preservation in their most recent class by creating a colorful cranberry chutney.

They are also learning that the high level of vitamin C and antioxidants found in cranberries helps strengthen their immune systems during the cold winter months.

Here’s how to create this delightful chutney which will pair perfectly with your Thanksgiving feast!

Prep Time: 2 minutes Total Time: 22 minutes

Serves 8

Ingredients: 

  • 1 c fresh cranberries
  • 2 apples, peeled and chopped
  • 2 oranges, juiced (1 cup orange juice)
  • 1 t cinnamon
  • 1 t ginger
  • 2 T honey, optional

Directions: 

Chop apples and squeeze orange juice. Add all ingredients to a saucepan, and bring to a simmer. Allow to cook and reduce until thick, about 20 minutes. Cook longer for thicker sauce, enjoy!

Photo Credit

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the smile behind our lunch line

Posted by on Jan 3, 2014 in healthy food, holiday, lunch time, nutrition, raising children, school food | 0 comments

2013-11-29_19-35-03 Happy New Year everyone! We hope you had a wonderful break, are feeling recharged, and are staying safe in the snow. We love featuring our Food Service Staff on our blog. They are so vital to the success of our programs. They are the face, the smile, the nurturing voice behind our lunch lines, helping our students make decisions, encouraging them to try new foods, and making lunch fun for our communities. Which is why we are featuring Vernan Douglas who is our Food Service Utility Attendant at one of our schools where we serve lunch. His enthusiasm for his role within Butter Beans, and love for supporting our students at lunch time inspired us to interview him.

What brought you to Butter Beans? A very good friend of mine was working for the company for over a year at the time. She kept speaking about how exciting and different it was, so I insisted on giving it a shot.

What are some of your highlights from your time working with the students? 

There is a student that always asks me if certain foods are Kosher. I always understood the basics about Kosher foods, but not all of the intricacies. He came up to me recently and asked me to sit down with him at lunch, and he explained to me all about what Kosher means. Our conversation inspired me to read more about it, and now I am much more knowledgeable. I was impressed with his awareness of his dietary restrictions.

Have you noticed a change in the food habits of the students?  Many of our students did not eat vegetables at the start of the school year. Though many of them are vegetarians, they would sometimes prefer to eat nothing over eating vegetables. When some students started choosing vegetables, we would congratulate them on how awesome their plates looked, and slowly their peers wanted some recognition too! Not only are they now consuming more vegetables, but they get so excited when they see the daily veggies that we offer. It feels good to see them walk off with their colorful plates!

What motivates you to do your best each day?

I enjoy feeding people good food, I enjoy smiles, and I am big on great health. The children that I serve on a daily basis are our future; if I can serve them a great meal and they come back and thank me, or tell me how great the food was, that’s enough motivation for me to do what I do everyday without a doubt. What do you like the most about your job? No matter what may be going on in my life, the students are always there for me, genuinely happy, and giving me hugs and high fives…that feeling there is priceless.

What is your favorite Butter Beans lunch to eat? The shepherd’s pie is AMAZING. That is by far my favorite lunch yet. I also enjoy our cheesy broccoli soup, I’ve never had anything like it!

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awesome arepas

Posted by on Dec 13, 2013 in giving, holiday | 8 comments

photo (35)Our CEO + Co-Founder, Belinda just threw us a really fun holiday party at The Gutter, a local bowling alley!

Not only did we get 4 lanes to ourselves, and bowled our hearts out, but we were also treated to delicious Venezuelan arepas from a great local restaurant called Caracas Arepa Bar (since the alley is BYOFood).

Move over nachos and fried chicken fingers, we might have found the best bowling food out there!

4930944474_456a35d523While we can’t recreate the quality of the arepas that we ordered from Caracas, we can certainly try with help from Maribel Araujo, owner of Caracas, and her executive chef, Ilse Parra.

Click here to woo your tastebuds with this amazingly satisfying dish.

Happy Holidays from all of us on The Butter Beans Team!

Photo courtesy of stevendepolo

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