Funny Face Carrot Salad

By classroom friendly, posts
DateThursday, April 12, 2012 at 11:33AM

Servings: 1-2

2 carrots
1/2 cup low-fat vanilla yogurt
1 small can crushed pineapple

Peel carrots. Roll up a few long shavings and save them for “hair” on a final salad. Grate carrots with a grater. Drain can of crushed pineapples in a strainer, using a spoon to push out the juice. Toss pineapple with carrots, then add vanilla yogurt. Spoon some salad onto a plate. Make a smiling face with raisins. Style carrot “hair”, and serve.

Complementary Lesson
A for Vitamin A because carrots are high in Vitamin A.

Tropical Trail Mix

By classroom friendly, posts

Servings: 2
This trail mix is really easy to make and is always a great hit with kids. Make sure that all of the dried fruits do not have sugar added.

1/2 cup banana chips
1/4 cup shredded coconut
1/4 cup raisins
1/2 cup dried pineapple and mango (or other dried fruit-no sugar added)
1/4 cup sunflower seeds

Mix all ingredients together in a bowl and enjoy.

Complementary Lesson
Drinking Sugar

Yum Toasted Pumpkin Seeds

By posts
DateMonday, April 16, 2012 at 2:29PM

Servings: 2

1 small or medium pumpkin
Olive oil

Preheat oven to 250°F. Separate seeds from pumpkin pulp and place in a bowl of water. Scoop seeds out into a colander and wash until seeds are free of pulp. Spread on a cookie sheet. Drizzle with olive oil and sprinkle with salt. Toast in oven for about an hour.

Cauliflower Curry (Gobi Masala)

By posts
DateMonday, April 9, 2012 at 1:16PM

Servings: 2

1 cup of cauliflower florets
1 1/2 onion finely chopped
2 Tbsp tomato paste or 1 chopped tomato
2 tsp cilantro
2 tsp plain yogurt (or sour cream)

Spice Powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp turmeric
1/2 tsp cumin powder

Grind together:
1 tsp poppy seeds
2 tsp of cashews

Grind together:
3 cloves of garlic
2 green chilies
Small piece of ginger

Chili Paste
Grind ingredients into a fine paste. Add salt to taste. If you don’t want to make the paste, substitute as follows: 3 tsp minced or dried garlic, 2 tsp dry ginger and 1 tsp salt. Add fresh chilies in with the onions.
Heat 2 Tbsp oil in a pan and add the chopped onions and sauté till golden brown. Add ginger, garlic, green chili paste and sauté. Add the tomato (fresh or paste) and sauté for 2 minutes. Add all the spice powder and cook for about 5 minutes over a medium low heat. Add the yogurt (or sour cream) and sauté till the yogurt is well blended. Now add the cauliflower florets and sauté them well turning all sides to coat with the masala (spice mix) add alll dry spices at this time and cook them covered for 2 minutes. Add the cashew poppy seed paste and 1/2 cup of water. Cook covered for 5-6 minutes. If you are not using the paste just add water. Garnish with cilantro leaves and serve hot.

Priya’s Kitchen
Adapted by Meg Paccione

Sauteed Spinach with Raisins and Pinenuts

By posts
DateThursday, April 12, 2012 at 10:21AM

Servings: 3-4

1/2 cup golden raisins
2 bunches (1 1/2 to 2 pounds total) fresh spinach
1 Tbsp olive oil
2 cloves garlic, thinly sliced
1/4 cup pine nuts
Salt and freshly ground pepper, to taste

Place golden raisins in a small bowl, and cover with warm water; set aside. Remove any tough stems from spinach, and wash thoroughly. Set aside. Place a wide, 6-quart sauce pot over medium-high heat, and add olive oil. Add garlic, and sauté for 1 minute. Add pine nuts. Cook, stirring constantly, until golden brown, about 1 minute. Drain the reserved raisins, and add them to pan. Add spinach, and season with salt and pepper to taste. Cook, stirring constantly, just until spinach has wilted, 3 to 4 minutes. Serve immediately.

Zucchini with Garlic and Dried Crushed Red Pepper

By posts

Servings: 1-2

3 Tbsp olive oil
2 pounds zucchini, halved crosswise, each half cut lengthwise into 4 flat slices
4 garlic cloves, minced
1/2 tsp dried crushed red pepper
Salt, to taste
1 Tbsp chopped fresh parsley

Heat oil in heavy large skillet over medium heat. Add zucchini; sauté until slices are light golden and tender, about 5 minutes. Add garlic and red pepper; stir 1 minute. Season to taste with sea salt. Transfer zucchini to serving platter, sprinkle with parsley, and serve. 

Parsnips and Carrots with Orange Butter

By posts

Servings: 2

1 cup water
1/2 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch-thick pieces
1/2 pound carrots, halved lengthwise and cut crosswise into 1/4-inch-thick 
1/3 cup fresh orange juice
1/8 tsp freshly grated orange zest
1 Tbsp unsalted butter

In a skillet, combine the water, parsnips, carrots and salt to taste and simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 2 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.

Broccoli Rabe with Garlic and Pecorino Romano Cheese

By posts
DateThursday, April 12, 2012 at 11:48AM

Servings: 4

2 pounds broccoli rabe,* tough stems peeled
1/4 cup extra virgin olive oil
5 garlic cloves, coarsely chopped
6 Tbsp freshly grated pecorino Romano cheese
Toasted pine nuts

Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and transfer to bowl of ice water to cool. Drain again; pat dry. Can be made 1 day ahead. Wrap in paper towels. Enclose in plastic bag and chill.

Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add broccoli rabe and sauté until heated through, about 4 minutes. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine. Season with salt and pepper. Transfer to warm platter. Sprinkle with remaining 2 tablespoons cheese and toasted pine nuts.

*Broccoli rabe, also known as rapini, is a type of leafy green stalk with scattered clusters of small broccoli-like florets; available at many specialty foods stores and some supermarkets.

Corn and Green Beans in Lime Shallot Butter

By posts

Servings: 6

1/4 cup finely chopped shallot
2 Tbsp unsalted butter
3/4 lb thin green beans, trimmed and cut crosswise into 1/4-inch pieces
3 cups corn (from about 6 ears)
1 tsp salt
1 tsp finely grated fresh lime zest
1/2 tsp fresh lime juice, or to taste

Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring, until softened, about 3 minutes. Add beans, corn and salt and cook over moderate heat, stirring, until vegetables are tender, about 6 minutes. Remove from heat and stir in lime zest and lime juice.

Quick Pickled Green Beans

By posts
DateMonday, April 16, 2012 at 1:11PM

Servings: 6Watch Full Movie Online Streaming Online and Download

1/2 pound  whole green beans
1/2 red bell pepper, cut into strips
1 jalapeño or other hot pepper, cut into strips
1 large clove garlic, cut in half
1 bay leaf
1 cup white  vinegar
1 cup water
1/2 cup apple juice
1 Tbsp sugar
1 Tbsp salt
1 Tbsp whole coriander seeds
1 Tbsp mustard seeds
1 Tbsp whole peppercorns
Dried herb substitutions
2 tsp coriander
2 tsp powder mustard
2 tsp black pepper

Wash green beans; remove stem ends. Place in glass dish just large enough to hold green beans and 2 1/2 cups liquid. Add bell pepper strips, jalapeño, garlic and bay leaf with beans.
Place remaining ingredients in medium saucepan. Heat to a boil; stir to dissolve sugar and salt. Reduce heat; simmer 5 minutes. Pour mixture over green beans, making sure beans are fully submerged in liquid. If not, add additional hot water to cover.
Cover; refrigerate 12 – 24 hours. Remove and discard bay leaf before serving. Flavor improves in 48 hours and beans may be kept refrigerated for up to five days. Remove vegetables from liquid before serving.

Easy Home Cooking Magazine
Adapted by Meg Paccione

For information on safe food preservation techniques see Colorado State University Extension website.