Category: Recipes

Breakfast Cookies

Serving Size: 20 cookies
Instructions for Produce Sale: Double the recipe; place each cookie in a plastic sandwich baggie or cupcake cup

 

 

 

Ingredients:

1/4 cup unsalted organic butter, softened
1/2 cup applesauce
1/2 cup maple syrup
1 large pasture-raised organic egg
2 teaspoons vanilla extract
1 cup organic whole wheat flour
2 cups old fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup flax seeds
1/2 cup dried cherries (optional)

 

Preheat oven to 350°F.

Place the butter, apple sauce and maple syrup in a bowl or standing mixer and beat until well combined. 3. Add the egg and vanilla extract and beat until smooth.

In a separate bowl, whisk together the flour, oats, baking soda, salt and cinnamon. Slowly add the dry ingredients into the wet and mix to incorporate. Fold in the cherries and flax seeds.

Using a small ice cream scoop or 2 Tbsp measure, drop dough onto parchment-lined baking sheets. Use the palm of your hand to gently press down the cookies, as they do not spread during baking.

Bake for 15 minutes and remove to a cooling rack.

Nutritional Information: Flax seeds are high in omega-3 essential fatty acids, which are necessary for good skin and heart function. Flax is also proven to lower elevated blood fat (triglyceride) levels. Oats are very hearty and boast large amounts of fiber, a nutrient that helps maintain healthy digestion. Additionally, consuming oats is linked to a reduced risk of heart disease, diabetes, and some forms of cancer. Finally, maple syrup contains key minerals such as magnesium, zinc, and potassium, as well as has anti-inflammatory properties.

Adapted from Weelicious http://weelicious.com/2014/05/13/breakfast-cookies-recipe/

Fudgy Black Bean Brownies

Serving Size: 16 brownies
Instructions for Produce Sale: Triple the recipe; place each brownie in a cupcake cup

 

 

 

Ingredients:

1  15-ounce can black beans, drained and rinsed
3 large pasture-raised organic eggs
3 tablespoons non-GMO organic canola oil or coconut oil
3/4 cup coconut sugar or organic whole cane sugar (called sucanat), or 1/2 cup of honey
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 pinch salt
1/2 cup mini organic dark chocolate chips (without milk), divided

Preheat the oven to 350 degrees F. Lightly oil an 8 x 8-inch baking pan or dish and set aside.

Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla, baking powder, and salt. Process until smooth. Add 1/4 cup of the chips and pulse a few times until the chips are mixed in.

Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining 1/4 cup chocolate chips.

Bake 30-35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.

Nutritional Information: Beans and eggs provide lean protein, which builds and repairs tissues in the bones, skin, and muscles. Coconut sugar is high in potassium, which promotes heart health

Adapted from No Whine with Dinner by Liz Weiss
http://bakerontherise.wordpress.com/2012/01/31/fudgy-black-bean-brownies/.

Pumpkin Bread

Serving Size: 10-12
Instructions for Produce Sale: Triple the recipe; slice and place each piece in a plastic sandwich baggie

 

 

 

Ingredients:
1 ½ cups whole-wheat flour (e.g., Trader Joe’s carries King Arthur’s whole wheat white flour)
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
⅛ teaspoon cloves
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 organic pasture-raised eggs
½ cup non-GMO organic canola or coconut oil
½ cup honey
½ teaspoon vanilla
1 cup organic pumpkin puree – pumpkins from garden or your own pumpkin after halloween!

Directions:
Preheat oven to 350 degrees. In a large mixing bowl whisk together the dry ingredients (from the flour to the salt).
Make a well (hole) in the center and throw in the eggs, oil, honey, and vanilla. Stir together thoroughly with a fork, but do not overmix. Fold in the pumpkin puree and nuts (if using).

Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter. For a loaf bake for approximately 30 – 40 minutes and for muffins bake for approximately 18 – 22 minutes. Check for doneness by making sure a toothpick inserted comes out clean.

 

Nutritional Information: Pumpkins are rich in both vitamin A and carotenoids, two compounds that regulate eye health and boost your vision, especially in dim lighting. Carotenoids also play a key role in keeping the skin radiant and reducing the appearance of wrinkles! Additionally, cooked pumpkin has high levels of the refueling nutrient potassium, which works to restore the body’s electrolyte balance and promotes healthy muscle function, especially after exercising.

Adapted from 100 Days of Real Food blog
http://www.100daysofrealfood.com/2010/09/28/recipe-pumpkin-bread/

K/1st Grade Cooking Demo 4/24/15

Guest Chef Shachi Mehra, Adya Fresh Flavors of India, Anaheim

MENU:: Strawberry Lassi and Quinoa & Chickpea Salad

Strawberry Lassi – serves 4

Lassi is a popular Indian yogurt drink, available in many flavors. Refreshing and delicious with fresh strawberries, this one is perfect for warm summer days.

INGREDIENTS:

1 lb fresh strawberries, washed and stemmed (3 1/2 cups)
1/2 cup sugar or 2T honey (as needed, depending on sweetness of strawberries)
1/4 teaspoon ground green cardamom
2 cups plain yogurt (whole-milk or low-fat)
1 cup ice cubes

METHOD:
In a blender, puree strawberries with cardamom and sugar or honey, if using. Add in ice and yogurt and puree until smooth. Serve chilled.

Quinoa, Snap Pea and Chickpea Salad – serves 4 to 6 as a side

All the elements for this salad can be prepared ahead of time and can be tossed together one day before, making it the perfect accompaniment to a picnic or barbeque.

INGREDIENTS:

2 cups cooked & cooled Quinoa (traditional or mixed) **see note for cooking tips**
3⁄4 cup cooked chickpeas *if using canned, rinse before use; if using dried, soaked and cooked*
1 1⁄2 cup fresh snap peas (from TMA garden), washed and cut in half
2 small cucumbers, sliced
1 cup grape tomatoes, halved
1⁄2 serrano chili, seeded and minced
1 avocado, 1⁄2 diced and 1⁄2 in long slices for garnish
2T chopped fresh cilantro
1T chopped fresh basil
1T chopped fresh mint

Chaat Masala Dressing:

Chaat masala is a spice mix of about 13 different spices including black salt, dry mango, cumin, dry ginger and chili. It is a tangy mixture that is mostly used for finishing to liven up salads, appetizers and grilled fish and meat.

1⁄2 cup + 2T olive oil
1⁄4 cup lime juice
Pinch of salt
2T honey
1⁄2 t chaat masala

Indian Spices in Everyday Cooking with Chef Shachi Mehra
shachi@adyaoc.com

METHOD:

  1. In a large bowl, whisk together lime juice, honey, chaat masala and salt. Slowly drizzle in olive oil, whisking continuously.
  2. To assemble salad: In a large bowl, add cooked, cooled quinoa, chickpeas, snap peas, cucumbers, tomatoes, serrano and herbs. Toss with dressing. Gently mix in the diced avocado.
  3. Garnish with cilantro sprigs and avocado slices.

Delicious Alternatives:

This salad can easily be modified with the addition of fresh goat cheese or grilled shrimp.

** NOTE: To Cook Quinoa:

Rinse and drain 1 cup quinoa thoroughly in a fine mesh strainer. Combine 1 3⁄4 cups water, 1⁄4 t salt and quinoa in a small saucepan and bring to a boil over medium heat. Cover, reduce heat to low and simmer until all the water is absorbed, about 15 minutes. Remove from heat and fluff with a fork; you should be able see a thread on each grain. Spread on a baking sheet to cool. If cooking ahead of time, cooked quinoa can be kept in an airtight container in the fridge.

2nd/3rd Grade Cooking Demo 2/20/15

Guest Chef Richard Espinachio Diego’s Downtown, Santa Ana


MENU:: Sunny Day Vegetable Pasta Salad
Serving Size: 4

SALAD RECIPE
3/4 cups whole grain organic Fusili or Bowtie pasta
1 cup organic broccoli, chopped
¼  cup organic kale, chopped
¼ cup organic radish, chopped
DRESSING RECIPE
¼  cup unsweetened plain organic Greek yogurt
⅛  cup Apple Cider Vinegar
1 ½ teaspoons fresh lemon juice
1 ½ teaspoons honey
⅛  cup fresh parsley or cilantro, chopped
⅛  cup fresh mint, chopped
⅛  cup fresh green onion, chopped
⅛  cup shredded organic Parmesan Cheese
1 Tbsp Olive Oil (you will skip this step as the pasta you have has been pre-mixed with oil)
Salt and freshly ground black pepper, to taste
INSTRUCTIONS
  1. Prepare pasta. Bring water to a boil, then add pasta, referring to package to determine cook time. Strain and toss prepared pasta with olive oil.
  2. Chop broccoli stems off and make small florets.
  3. After washing kale properly, tear into small bite sized pieces.
  4. Chop radishes into small pieces. Set all vegetables aside.
  5. In a bowl, whisk yogurt, vinegar, lemon juice and honey. Set aside.
  6. Chop herb choice and green onions into small pieces.
  7. Add herbs and onion to yogurt mixture and mix well.
  8. Toss yogurt dressing with pasta.
  9. Add chopped vegetables and slightly toss.
  10. Top with cheese and serve

TMA Cooking Demo with Slow Food OC (recipe included)​​

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Kindergartener Emma Johnson shakes citrus-vinaigrette with Andrew Dove, Hannah Speizer, Rina Champ, Max Cheng and Alex Euhus

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TMA Prinicipal Wendy Hudson with Kindergartners (left-to-right) Emma Johnson, Hannah Speizer, Andrew Dove, Rina Champ, Max Cheng and Alex Euhus

The TMA multipurpose room was transformed into kitchen stadium back in March, when TMA students participated in a cooking demo led by Chef Linda of Slow Food Orange County. TMA Principal and sous chef for the day, Wendy Hudson, helped Chef Linda teach the students how to prepare a tasty, wholesome snack using many fresh vegetables grown by students in our garden including kale and lettuce leaves, green onions, beets and leek. Students took turns measuring and mixing the ingredients in this produce-packed, no-cook snack, which could also be served as a light meal. Students enjoyed "rolling" their own Wrap ups just as much as they enjoyed eating them!

Garden Wrap Ups Recipe
Produce to Prep (can be done in advance)
8 larges green kale or lettuce leaves (Romaine leaves for are best, separate, wash and dry)
2 medium carrots, julienned
2 small or 1 medium beet, shredded (raw, not cooked)
2 small Persian cumbers thinly sliced or 1/2 Hothouse/English cucumber, diced
1 leek, white only, slice lengthwise, then thinly slice and soak in water, rinse and drain
1/2 cup dried cranberries
1/4 lb. feta cheese, crumbled

Filling
3/4 cups cooked rice or quinoa
1 bunch of parsley, chopped
1 small handful chives, chopped
1 cups hummus (7 or 8ozl carton)

Citrus Vinaigrette
1/2 teaspoon of Dijon mustard
1 orange, juiced (or 1/2 cup orange juice)
1/2 cup olive oil
Salt and pepper to taste

Cook the rice or grain according to the package directions and let cool. Meanwhile, prepare the fresh vegetables and keep in separate bowls or containers. Make the filling by combining rice/quinoa, humus, parsley and chives in a bowl. Make the dressing by juicing the oranges and combining in an 8oz jar with Dijon mustard, salt and pepper. Shake, then add olive oil and shake again. Mix the dressing into the rice/quinoa and humus mixture. Stir until ingredients are well combined.

Making the wrap
Spread the filling in the middle of the lettuce leaf, sprinkle with a small spoonful of each vegetable, cheese and cranberries. Fold or roll and enjoy!

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Planting, Composting and Cutting–Oh My!

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By Fourth-Grade Guest Blogger, Chelsea Ebisoya

What do think Mrs. Mulligan’s class is doing in the garden? We've been doing lots of fun things like planting strawberries, composting, pulling out weeds, and cutting dead things off plants.

A couple weeks ago I composted and the grass smelled as bad as a sewer! I also got piles of leaves in a bin for the compost pile. The people in the group wanted to spin the compost bin because we wanted to get away from the smell.

Also, on Friday, I planted strawberries with my group. It was so much fun trying to dig the dirt and putting the strawberry seeds in the dirt. I’m very excited to go to the garden and see the strawberries we planted!

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Chocolate Covered Strawberry Recipe
With Valentine's Day around the corner and the new crop of strawberries growing in our garden, we thought we share an easy chocolate covered strawberry recipe.

Ingredients
60 large fresh strawberries, with stems left intact
1 (12-ounce) package semisweet, bittersweet or dark chocolate chips

Preparation:
Line a baking sheet or cookie pan with waxed paper.

Wash the strawberries and pat dry thoroughly with paper towels; set aside. NOTE: Make sure the strawberries are completely dry. Even a drop of water in the melted chocolate can cause it to "seize" and turn the entire mixture into a grainy mess.

If you use refrigerated strawberries, allow them to come to room temperature before dipping in the melted chocolate. If you use cold strawberries, condensation will form and that will prevent the chocolate from sticking.

In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave.

Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals (check and stir after each addition of microwave time).

Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring.

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How to Dip Strawberries in Chocolate:
Grasp the stem or green leaves of the strawberry and dip into the chocolate and swirl in chocolate to partially cover.

Give the strawberry a little shake as you withdraw it from the chocolate (this will fill in all the cracks and leave a nice even line of of chocolate at the base.)

When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to let the excess chocolate drip off.

Place on the prepared cookie sheet. Repeat with the rest of the strawberries.

Either place strawberries into refrigerator or set aside to allow the chocolate to harden, about 30 minutes. Transfer fruit onto a serving platter to serve.

NOTE: The chocolate dipped strawberries are best if eaten within 24 hours--refrigerate for longer storage, but serve at room temperature for greatest flavor.

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Tis the Season to Cook With Your Kids

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This fall, show your kids that pumpkins aren't just for carving. Here are some nutritious and yummy recipes you can share with your family.

Naomi's Pumpkin Soup

Ingredients
* 6 cups chicken broth
* 1 cup chopped carrots
* 1 or 2 stalks of celery
* 1/4-1/2 white onion, chopped
* 2 cloves garlic, chopped
* 2 fresh thyme stalks, chopped
* 1 teaspoon fresh parsley, chopped
salt and pepper to taste
* 1/2 cup heavy whipping cream
* 2 cups of pumpkin puree
Nutmeg to taste
* 1 teaspoon chopped oregano, optional
* 1 teaspoon chopped basil, optional

Directions
Cook carrots, celery and onion in about 2 cups of chicken broth. When veggies are soft, puree them with garlic, thyme and parsley.

Add carrot puree to the remaining 4 cups of chicken broth. Add 2 cups of pumpkin puree and heat to a boil, then reduce heat, add heavy cream, salt and pepper, nutmeg and optional oregano and basil. Heat thoroughly. Serve hot.

More Recipes to Try With Your Kids

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Third Graders Make Home-Grown Onion Rings–Yum!

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Written by guest, third-grade blogger, Nareg Balian
On Wednesday, May 11, Mrs. Shenton’s and Ms. DeClark’s 3rd grade classes went to the garden and had great time learning about onions from soil to plate.

The students pulled the onions from the beds, washed them, and the parents showed us how they are cut. Next, we covered the onion rings with flour, dipped them in batter, and put them in bread crumbs. One of the parents fried the onion rings and the other parents put them in plates for us to eat.

We learned a lot while having fun and enjoying the fruits of our labor. Some students said they were the best onion rings they ever ate and they hope they do it again in the future.

Onion Ring Recipe
Ingredients:

-1 large onion cut into rings
-1 cup milk
-1 ¼ cup all purpose flour
- ¾ cup dry bread crumbs
-1 teaspoon baking powder
- seasoned salt or other spices
-1 teaspoon salt
-1 quart oil
-1 egg

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Directions:
1. Heat the oil in a deep fryer to 365 degrees
2. In a small bowl mix flour, baking powder and salt (you may add some seasoning here)
3. Make sure the rings are damp. Mix them with the flour mix.
4. Mix the milk and egg in a separate bowl.
5. Mix the bread crumbs with seasoning.
6. Take the rings out of the flour mix, dip into the egg and milk, and place onto a wire rack to allow excess to drip off. Place an aluminum foil underneath wire rack for easy cleanup.
7. Take ring from the batter and cover with bread crumbs before placing in hot oil. Once fried, place onto paper towel and you may add more spices at this time for greater flavor.
8. ENJOY!

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