Sampled Recipes By Jenny Provo NoMayo Coleslaw Week 2 Ingredients Makes 8 12 cup servings 3 Tablespoons white sugar 1 4 cup white vinegar 1 4 cup vegetable oil 12 teaspoon salt ID: 250855
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Slide1
The Community Kitchen
Sampled Recipes
By Jenny ProvoSlide2
No-Mayo Coleslaw
(Week 2)
Ingredients
-
Makes 8
(1/2 cup servings)
3 Tablespoons white sugar
1
/4
cup white vinegar
1
/4
cup vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups
shredded
carrots
4 cup
green cabbage
*Optional green onions, apples, or cucumbersSlide3
Directions
1.
Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4
cups
of sliced cabbage.
Shred two carrots so they look like strings. Mix together.
2
.
Mix in the sugar, white wine vinegar, vegetable oil, salt and pepper.
S
erve immediately.
Source:
http://www.mrfood.com/Deli-Salad/Vinegar-Slaw-736
. Slide4
Comments from 2/25/2015
“No mayo? Not sure I’d like that. (He tried it)”
“That’s actually pretty good”
“I would add apples or pineapple”
“Would this have high
carbs
?” Slide5
Orange-Tomato Couscous
(with chickpeas)
(Week 3)
1 cup couscous
1/4 teaspoon freshly ground pepper
1.4 teaspoon salt
1 teaspoons ground cinnamon, divided
1 teaspoons ground cumin, divided
2 tablespoons extra-virgin olive oil, divided
1 medium onion, thinly sliced
1 14-ounce can diced tomatoes, with juice
1 15-ounce can chickpeas, rinsed
1 cup reduced-sodium chicken broth
1 orange, scrubbed, halved and cut into 1/4-inch slices, rind removedSlide6
PREPARATION
In a large pot, mix 1 cup couscous with 1 ½ cup water. Bring to a boil and cover until no water remains in the pot. Keep couscous to the side.
In a saucepan, add 1 tablespoon oil and onion to the pan. Cook, stirring occasionally, until the onion is softened, about 2 minutes.
Add the 1 teaspoon each cinnamon and cumin and cook, stirring constantly, for 30 seconds. Add tomatoes and their juice, chickpeas, broth and orange slices.
Add cooked couscous to the wet ingredients.
Enjoy by itself or with chicken!
Source:
http://www.eatingwell.com
recipesorange_tomato_couscous_chicken.htmlSlide7
Comments from 3/4/2015
“I try not to eat pasta”
“I've always been poor, I wouldn’t know how to cook it.”
“Couscous takes great with vegetables in it”
“Can you tell me how to cook it?”
“I made that coleslaw from last week for my family, they loved it!”
“This is the best sample an intern has made, seriously.” Slide8
Oatmeal Coconut Breakfast Cookies
(Week 4)
Dry:
1 C oats
2/3 C all purpose flour
1/2 C shredded coconut
1/4 tsp. baking soda
1/4 tsp. cinnamon
Pinch of sea salt
Wet:
2 very ripe bananas, mashed
1/4 C nonfat plain yogurt
1/4 C honey
1/2 tsp. vanilla extract
½ cup waterSlide9
Oatmeal Coconut Breakfast Cookies
Instructions:
Preheat oven to 350.
In a large bowl, mix together dry ingredients.
In a separate bowl, mix wet ingredients, and then slowly add wet to dry, stirring gently until mostly uniform.
3. Spoon batter onto a cooking-sprayed or nonstick cookie sheet (or two, depending how large or small you want the cookies).
4. Bake about 14 minutes until lightly browned. Makes 15 cookies.
Source:
allrecipes.com
Slide10
“ I cant have a lot of sugar because of my diabetes, these are good.”
“Hmm, I would add some raisins to it”
“My son is gluten free, so the addition of coconut flour and substituting the regular flour for rice flour would work great for him.”
“I like how you used yogurt and banana instead of brown sugar.”
Comments 3/11/2015Slide11
Black Bean Brownies
Ingredients:
1.5 cups black beans or 1 can (15oz)
½ cup semisweet chocolate chips
3 tablespoon canola oil
3 eggs
1 teaspoon vanilla extract
2/3 cup packed brown sugar
½ cup cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt Slide12
Black Bean Brownies
Directions- Makes 12 bars
Place the cooked beans, 1/4 cup chocolate chips and oil in a blender; cover and process until blended.
Add the eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and blend until smooth.
Transfer to a 9-in. square baking pan coated with cooking spray
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack. Cut into bars.
Source:
tasteofhome.com
Slide13
How to Make: Dried Black Beans
1 cup dry black beans
3 cups water
Additional 3 cups
Soak dry black beans in water in a bowl overnight. In the morning, drain the water.
Bring 1 cup soaked black beans and 3 cups cold water to a boil in a pot.
Cover and simmer beans until beans are soft. About 1 hr. Rinse if needed and enjoy in your favorite recipes! Slide14
Comments on 3/18/2015
“I’m trying to watch my weight.”
“My kids would love these, and they are good for them.”
“No way, there are beans in here?”
“I’m not a fan of beans, but I like these.”
“Are they gluten free?”
“Can you use canned black beans?”
“I love your recipes- they really are helpful for me and the odd foods we can get here.”Slide15
Cranberry Brown Rice Salad
Ingredients – Makes 4 (1 cup servings)
1 cup brown rice
2 cups water
1/4 cup diced red
onion
1/2 cup diced
celery
1/4 cup dried
cranberries
1/2 cup balsamic vinaigrette salad dressing
1 tablespoon sugar
Optional: add chicken, beans, carrots etcSlide16
Cranberry Brown Rice Salad
Instructions:
In
a saucepan, bring water to a boil.
Stir
in rice, cover, and reduce heat to
low.
Simmer
for 45 to 60 minutes, or until
done.
Transfer
rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve
cold
Source:
allrecipes.comSlide17
How to Make: Brown Rice
1 cup
brown rice
2 cups water or
broth
1.
Put rice and water into a small pot and bring to a boil over medium-high heat.
2. Reduce
heat to medium-low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes
.Slide18
Comments from 3/25/15
“This is so good, I’m sick of just rice and beans.”
“My kids would actually eat that, thanks”
“Can you tell me how to cook this?”
“Your recipes are always so tasty, are you a chef?”
“What else could you serve this with?”Slide19
How to Make: Millet
1 cup of millet Yields:3 cups millet
2 cups of water
Add the millet and water together in a pot. Bring to a boil.
Reduce the heat to low and cover.
Simmer until all the water is absorbed, about 15 minutes.
Use cooked millet in replacement for rice or pasta!
**Ancient grain from Asia and is rich in iron, B vitamins and calcium. Millet has a mild corn flavor and is naturally gluten-free.Slide20
How to Make: Quinoa
1 cup of quinoa Yields:3 cups millet
2 cups of water (or broth)
Add the millet and water together in a pot. Bring to a boil.
Reduce the heat to low and cover.
Simmer until all the water is absorbed, about 20 minutes.
Use cooked quinoa in replacement for rice or pasta!
Quinoa comes in many colors: red, yellow and white! It is high in protein and fiber.