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Eggplant Fiesta Ragout

Eggplant Fiesta Ragout

Ingredients

Chef & Child Ingredient of the Month, July 2015

 

1 tablespoon coconut oil
1 pound Italian or Asian eggplant, unpeeled, cut into ½-inch cubes
1 medium red onion, coarsely chopped
1 medium red pepper, diced
¼ cup cilantro, chopped (a mini food processor or spice grinder is helpful, if available)
½ cup of your favorite prepared salsa (choose your preference, from mild to hot)
1 cup black beans, precooked
½ to 1 teaspoon salt

 

Instructions:

 

To prepare beans from scratch, soak for at least 8 hours or overnight. Drain and rinse beans, then add to a large stockpot and fill with water to cover the beans by at least 6 inches. Turn heat to medium-high and bring to a low boil, then reduce heat to simmer and cook for 1 1/2 to 2 hours. Drain and rinse.

Heat oil in a large saucepan on medium heat, then add eggplant, onion, and red pepper. Sauté until eggplant is cooked through and onion is translucent, 5 to 10 minutes. Turn off heat and mix in cilantro. Let the caponata stand for 10 minutes to blend, then add salsa, beans, and salt. Serve at warm or at room temperature with tortillas, rice, or your favorite grain.

Reprinted with permission from the American Culinary Federation and Credit:Chef & Child Ingredient of the Month, July 2015

Very Vegetable Soup with Walnut/Parmesan Crisps

Very Vegetable Soup with Walnut/Parmesan Crisps

Ingredients
  • 2 T. olive oil
  • 1 medium-sized onion, minced
  • 1 medium-sized celery stalk, minced
  • 1 large carrot, diced
  • 1 t. salt, divided (or to taste)
  • About 10 large mushrooms (white or cremini), minced or sliced
  • 1-2 handfuls fresh green beans, trimmed, cut in 1-inch pieces
  • 2 T. minced garlic
  • 1 t. dried or 1 T. fresh oregano or marjoram
  • 2-3 stalks ruby chard, chopped (include stems, keep separate)
  • 6 cups low-sodium vegetable broth
  • 2 small (6-inch) zucchini, diced or sliced
  • ½ cup (packed) minced fresh basil leaves
  • 1 (15-oz.) can navy or pea beans, thoroughly rinsed, drained
  • Freshly ground black pepper, to taste
  • Lemon wedges
  • Walnut/Parmesan Crisps (recipe follows)
  • Walnut/Parmesan Crisps
  • ¹/3 cup grated Parmesan
  • ¹/3 cup coarsely ground walnuts
  • Nonstick spray (canola- or olive-oil based)
Instructions:

1. Heat olive oil in soup pot or Dutch oven. Add onion, celery, carrot and ½ t. salt; sauté over medium heat for about 5 minutes. Stir in mushrooms, green beans, garlic, oregano or marjoram and remaining salt. Sauté for a few minutes more. Cover; cook over low heat for 15 minutes.

2. Add chard stems; sauté for a minute or two. Add broth. Bring to a boil; lower heat to a simmer. Cover; cook for 10 minutes.

3. Stir in chard leaves, zucchini, basil and navy beans; add black pepper, to taste. Cover pot, remove from heat; let soup sit for about 10 minutes.

4. Serve hot, accompanied by lemon wedges and Walnut/Parmesan Crisps.

Walnut/Parmesan Crisps
Method: Put a skillet over medium heat for about 1 minute. Combine cheese and walnuts in small bowl. Lightly spray pan with nonstick spray. Spoon in small mounds (about 1 t.) cheese/nut mixture; spread into thin circles with back of spoon. Cook over medium heat until cheese has melted and crisps solidified, about 2 minutes. With metal spatula, flip over to cook other side. Cook until golden and crisp.

Yield

5 servings

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

Mango/Passion Fruit Pie

Mango/Passion Fruit Pie

Ingredients
  • 1/4 cup passion fruit juice
  • ½ cup sugar
  • 3 T. cornstarch
  • 4 lbs. fresh mango, peeled, cut in
  • chunks or slices
  • Butter pie crust
Instructions:

Combine passion fruit juice, sugar and cornstarch; heat until simmering.

Pour over mango; toss to coat. Pour into butter pie crust of choice; top with second crust.

Bake at 425°F for approximately 30-40 minutes.

Let cool.

Store at room temperature.

Reprinted with permission from American Culinary Federation; with credit: Sandy Poehnelt, Owner, The Right Slice, Lihue, Hawaii. The National Culinary Review, April 2016

Zesty Adzuki Bean Salad

Zesty Adzuki Bean Salad

Ingredients
  • 1½ cup dried adzuki beans
  • ¼ cup arame sea vegetable
  • ¼ teaspoon toasted sesame oil
  • 3 tablespoons canola oil
  • 1½ tablespoon finely chopped ginger
  • ½ teaspoon finely chopped garlic
  • 1¼ cup basil, finely chopped
  • 2 tablespoons rice vinegar
  • pinch red pepper flakes
  • 1 tablespoon tamari
  • ¼ cup lime juice
  • 1 cup thinly sliced green onions
  • 1 cup grated carrots
Instructions:

1. Put beans in a large bowl, cover with water and set aside to let soak for 8 hours or overnight.

2. Drain beans and put in a large pot with 8 cups water. Bring to a boil, then reduce heat and simmer until tender, 45 to 60 minutes. Drain and rinse gently under cold water. Set aside to let cool completely. Meanwhile, soak arame in cold water for 15 minutes; drain and rinse well.

3. Put oils, ginger, garlic, basil, vinegar, pepper flakes, tamari and lime juice into a large bowl and whisk to make a dressing. Add cooled beans, arame, green onions and carrots and toss gently to combine.

Yield

5 servings

Published with permission from the American Culinary Federation – credit to: Chef & Child Ingredient of the Month, January 2016

Rosemary Roasted Vegetables

Rosemary Roasted Vegetables

Ingredients
  • 2 cups baby carrots
  • 1½ cups Brussels sprouts, trimmed
  • 1 lb. asparagus spears, trimmed
  • 8 garlic cloves, peeled
  • 6 small red potatoes, quartered
  • 1 medium yellow onion, cut into 8 wedges
  • 2 T. extra virgin olive oil
  • 2 T. chopped fresh rosemary
  • 1 t. salt
  • ½ t. ground black pepper
Instructions:

Preheat oven to 400°F.

In large bowl, add carrots, Brussels sprouts, asparagus, garlic, potatoes and onions.

Toss well with olive oil, rosemary, salt and pepper.

Spread vegetables evenly on a large baking sheet.

Bake for 40-45 minutes, stirring halfway through until vegetables are tender.

The outer leaves of the Brussels sprouts will turn a darkish brown color when roasted.

Yield

5 servings

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

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