Lesson Plan 5
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WINTER Warmers the PERFECT WINTER RECIPE COLLECTION
WINTER Warmers THE PERFECT WINTER RECIPE COLLECTION What better time to chow down on hearty, soul-warming comfort food than winter? This Winter Warmers cookbook is the best collection of winter recipes around. It has soups, stews, casseroles and many more recipes to help get you through the winter blues with a satisfied stomach. TABLE OF CONTENTS Randall’s White Bean and Turkey Chili ..........................................................................................................................2 Slow Cooker White Beans with Smoked Turkey .............................................................................................................3 Great Northern Beans and Ham with Cornbread ...........................................................................................................3 Tortilla Soup with Chicken and Beans .............................................................................................................................4 Green Chili Pork Stew with Pinto Beans .........................................................................................................................5 Pinto Bean Chili Casserole ...............................................................................................................................................6 Spicy Shrimp and Corn White Bean Chowder .................................................................................................................7 Corned Beef and Bean Soup ...........................................................................................................................................8 -
Basic Beanery
344 appendix Basic Beanery name(s) origin & CharaCteristiCs soaking & Cooking Adzuki Himalayan native, now grown Soaked, Conventional Stovetop: 40 (aduki, azuki, red Cowpea, throughout Asia. Especially loved in minutes. unSoaked, Conventional Stovetop: red oriental) Japan. Small, nearly round red bean 1¼ hours. Soaked, pressure Cooker: 5–7 with a thread of white along part of minutes. unSoaked, pressure Cooker: the seam. Slightly sweet, starchy. 15–20 minutes. Lower in oligosaccharides. Anasazi New World native (present-day Soak? Yes. Conventional Stovetop: 2–2¹⁄² (Cave bean and new mexiCo junction of Arizona, New Mexico, hours. pressure Cooker: 15–18 minutes appaloosa—though it Colorado, Utah). White speckled with at full pressure; let pressure release isn’t one) burgundy to rust-brown. Slightly gradually. Slow-Cooker: 1¹⁄² hours on sweet, a little mealy. Lower in high, then 6 hours on low. oligosaccharides. Appaloosa New World native. Slightly elongated, Soak? Yes. Conventional Stovetop: 2–2¹⁄² (dapple gray, curved, one end white, the other end hours. pressure Cooker: 15–18 minutes; gray nightfall) mottled with black and brown. Holds let pressure release gradually. Slow- its shape well; slightly herbaceous- Cooker: 1¹⁄² hours on high, then 6–7 piney in flavor, a little mealy. Lower in hours on low. oligosaccharides. Black-eyed pea West African native, now grown and Soak? Optional. Soaked, Conventional (blaCk-eyes, lobia, loved worldwide. An ivory-white Stovetop: 20–30 minutes. unSoaked, Chawali) cowpea with a black “eye” across Conventional Stovetop: 45–55 minutes. the indentation. Distinctive ashy, Soaked, pressure Cooker: 5–7 minutes. mineral-y taste, starchy texture. unSoaked, pressure Cooker: 9–11 minutes. -
Moroccan Harira Soup
Recipe Category / Soups Moroccan Harira soup 10' 45' 4-6 1 Ηands on Cook Time Portion(s) Difficulty Ingredients 1 tablespoon(s) olive oil 1 onion, finely chopped 1 tablespoon(s) ginger, fresh, peeled and sliced 2 clove(s) of garlic, chopped 1 tablespoon(s) tomato paste 3 tablespoon(s) red lentils 4 carrots, medium, finely chopped salt 1 teaspoon(s) cumin 1/2 teaspoon(s) paprika, sweet 1/2 teaspoon(s) 5-spices mix pepper, black 2 pinches saffron 250 ml vegetable stock 1 bunch chervil parsley, some leaves lemon juice, of 2 lemons 400 g chickpeas, boiled Method Διατροφικός πίνακας Photo credit: G. Drakopoulos - Food Styling: T. Webb Heat some olive oil in a pot over medium heat. Nutrition information per portion Add the onion, stirring continuously until they soften, start to caramelize but does not turn golden. 161 0.7 18.0 Add the ginger. Let them cook together for a few minutes. Calories 5.1 Saturated Total Carbs Add the garlic and sauté for just 1 minute more because the garlic can burn easily. (kcal) Total Fat (g) Fat (g) (g) Add the tomato paste and sauté for 1 minute. Add the lentils and carrots and mix to combine everything. Season with salt and pepper. 8 % 7 % 4 % 7 % Add the cumin, paprika, oriental spice mix, black pepper and saffron. Mix thoroughly and let it simmer for a few minutes. Add the stock. There should be enough liquid to cover the vegetables. Cover the pot and allow the food to simmer for 20 minutes. 5.4 7.3 5.6 0.68 While the soup is cooking, finely chop the chervil and parsley. -
Daniel Fast Overview
Daniel Fast Overview The Daniel Fast is a spiritual discipline designed to better connect us with God. As members of The River Church, we'll be starting January 1 and are challenging people to fast for either 7, 14, or 21 days. We are using this time to deepen our relationship with God and center ourselves around what God is going to do in our church and in our lives during this time. Who: The entire River Church staff will be participating in the fast and we encourage The River Church family to participate as God leads and directs each person and family. When: Friday, January 1: Begin the “Daniel Fast”. Friday, January 22: Break the Fast! (21-day participants) You may choose to do a shorter fast of 7 or 14 days as well, but we encourage you to take the challenge for the full 21 days! What: The Daniel Fast is a partial fast, which means that we will eliminate some common things from our daily diet, but will have generous options available. We will focus on eating fruits and vegetables that are pure and simple. We have included a list of foods to eat and foods to avoid. *If you have any known medical conditions or suspect such conditions, consult your doctor before beginning the fast. How: There are multiple online resources available on the Daniel Fast. One thing you’ll notice is that there are many ways to do the fast. This is, in part, due to the lack of clarity in the Bible as to exactly what Daniel did during his fast. -
Dried Beans & Peas in Wartime Meals
Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices — Y | IN SANDWICHES i Hearty Sandwiches Season baked beans with plenty of minced §>. ^pjfcttivi u(V onion, pickle relish, or catsup, and moisten with salad dressing. Finely chopped peanuts and cooked beans make another good sandwich combination tasty and rich in food value. For an open-face sandwich, melt 2 table- spoons of fat in a saucepan, add 2 cups mashed beans, and stir over the fire for 5 minutes. Add about 1 cup of milk, 1 cup of grated cheese, salt and pepper to taste. Cook until the cheese is melted, stirring constantly. Serve on bread or toast, topping each with cress, sliced tomatoes, or onion if desired. Try some of the salad suggestions on the preceding page—many of them make excellent sandwich fillings. Issued by BUREAU OF HUMAN NUTRITION AND HOME ECONOMICS Agricultural Research Administration U. S. Department of Agriculture Washington, D. C. June 1943 This pamphlet supersedes the unnumbered one, AGRICULTURE Dried Beans and Peas in Low Cost Meals. U.S. DEPARTMENT OF For sale by Superintendent of Documents, Washington, D. C. 5 cents per copy,- $1 per 100 copies AWM7 if U. S. GOVERNMENT PRINTING OFFICE : 1»4S 16—35632~t r b PICK YOUR FAVORITE PICK YOUR FAVORITE North, East, South, West—every family has Hopping John, Southern Style its favorite way of fixing beans or peas. Here are a few of the favorites. Cook a ham bone or knuckle in 2 quarts of water for 2 hours. Then add 1 cup of dried peas or beans that have been soaked overnight Boston Baked Beans in cold water and cook until almost tender. -
Livret De Recettes
RESTAURATION SCOLAIRE EXPÉRIMENTATION DU MENU VÉGÉTARIEN LIVRET DE RECETTES CONSEIL NATIONAL DE LA RESTAURATION COLLECTIVE OCTOBRE 2020 LIVRET DE RECETTES – CONSEIL NATIONAL DE LA RESTAURATION COLLECTIVE 1 2 LIVRET DE RECETTES – CONSEIL NATIONAL DE LA RESTAURATION COLLECTIVE Préambule Dans le cadre du Groupe de Travail sur la Nutrition sous l’égide du Conseil National de la Restauration Collective (CNRC), le sous-groupe « recettes et menus » s’est constitué afin d’apporter aux acteurs de la restauration, un outil pratique pour faciliter la mise en œuvre de l’article n° 24 de la Loi EGALIM qui vient compléter « le Guide - Expérimentation du menu végétarien en restauration scolaire ». Guide - Expérimentation du menu végétarien (PDF, 1.97 Mo) https://agriculture.gouv.fr/telecharger/116169?token=88db1e987b4ae08d473c36ba66b9e- da400f70974f564a4bb2d45d5751a08063b Les membres de ce sous-groupe, provenant d’horizons divers se sont réunis à plusieurs reprises afin de concevoir ce document d’informations générales sur les aliments de la cui- sine végétarienne et de proposer une douzaine de recettes réalisables en restauration collec- tive. Les recettes choisies mettent toutes à l’honneur les légumes secs : lentilles, haricots, pois chiches et pois cassés. Nous tenons à remercier Hélène Garcia – gestionnaire des actions de restauration/Conseil départemental de Haute Garonne et Maryline Tosi – Diététicienne à la CDE – Paris 11 qui nous ont aidés dans la rédaction des recettes en vérifiant notamment tous les process et en nous faisant partager leurs -
Feijoada (Fey-Jwah-Duh) Brazilian Black Bean Stew Serves 6-8
Feijoada (fey-jwah-duh) Brazilian Black Bean Stew Serves 6-8 Traditional Feijoada usually contains hard to source ingredients, such as pig’s ears, feet and tongue as well as salted beef. I’ve simplified the recipe with readily available ingredients. Serve the stew with white rice and sautéed greens and a glass of Dusted Valley’s 2013 Malbec of course! 1 1/2 pound pork shoulder, cut into 2 inch cubes 3 tablespoons olive oil 2 teaspoons Savor, divided 3/4 pound Linguica or smoked pork sausage, cut into 1/2" slices 1 pound bulk mild Italian sausage 2 large onions, sliced 1 tablespoon chopped garlic, about 4 or 5 large cloves 8 cups of water, divided 1 pound of dry black beans, not soaked but rinsed 1 pound corned beef, rinsed well and cut into 2 inch cubes 1 smoked ham hock, about 1 1/2 pounds. Have butcher cut into half 3 bay leaves 1 14.5 ounce can of petite diced tomatoes Toss the pork shoulder pieces with 1 teaspoon of the Savor and set aside. In a large enameled Dutch oven heat the oil over medium high heat. Add the pork shoulder and cook until browned, about 5-6 minutes. Remove the pork from the pan and set aside. Add the Linguica to the pot and cook until browned, about 2-3 minutes. Remove from the pan and add it to the pork. Next in the same pan brown the bulk sausage breaking up into small pieces as it cooks. This will take about 6-7 minutes. -
Soups: Warm and Filling in the Colder Months!
Soups: Warm and filling in the colder months! Tips and tricks for preparing soups: 1) Make soups at home to avoid the added salt in most canned soups 2) It’s easy to add extra veggies to any kind of soup recipe – it won’t mess up the texture and will increase the vitamin and mineral content of the soup! 3) Soups are filling but often don’t have as many calories as other hearty winter dishes Chicken Noodle Soup Ingredients 2.5lb bone-in chicken thighs 1 tsp pepper 1/2 tsp salt 1 tbsp olive oil 1 large onion, chopped 1 garlic clove, minced 10 cups low-salt chicken broth 4 celery stalks, chopped 4 medium carrots, chopped (or 1 cup frozen carrots) 2 bay leaves 1 tsp minced fresh thyme (or 1/4 teaspoon dried thyme) 3 cups uncooked egg noodles or whole-wheat pasta 1 tbsp chopped fresh parsley (or ½ tsp dried parsley) 1 tbsp lemon juice Directions 1. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. I 2. In a large pot, heat olive oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard chicken drippings, except 2 tbsp left in pot 3. Add onion to drippings; cook and stir over medium-high heat until tender, about 4-5 minutes. 4. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. -
Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food -
The Importance of Dry Beans in Your Diet August 2005
The Importance of Dry Beans in Your Diet August 2005 The purpose of this lesson is to: Learn more about the nutritional value of dried beans Learn ways to stretch food dollars with dried beans Learn ways to incorporate dried beans, peas, and legumes in family meals Walworth County Association for Home and Community Education Jenny M. Wehmeier Family Living Educator UW-Extension, Walworth County 1 What is a dry bean? Dry beans are produced in pods and belong to the family of plants called legumes. A legume is a plant that produces seeds in a pod (fruit). The physical shape of the seed helps distinguish beans from peas and lentils. Usually, beans are kidney-shaped or oval, peas are round, and lentils are flat disks. Most dry beans grown in this country belong to the species Phaseolus vulgaris, or common bean. The term "dry beans" refers to beans that are dry-packaged in sealed bags and sacks or rehydrated and pre-cooked in cans. Dry beans include popular beans like pinto, navy, kidney (dark and light red), and black beans. Green beans, string beans or soybeans are not considered dry beans. What is the history of the dry bean? Beans have been a staple food for thousands of years. Beans were first domesticated over 7,000 years ago in Peru and southern Mexico. Both centers of domestication have a wide array of colors. In fact, in Mexico, the Indians developed white beans, black beans, and all other colors and color patterns. In the Andes, the same is true, but very lively and bright colors were developed. -
Beans + Rice = a Complete Protein for Global Nutrition
HEALTHY FOR LIFE® EDUCATIONAL EXPERIENCES GIHC1 GLOBALLY INSPIRED HOME COOKING Beans + Rice = A Complete OBJECTIVES: Describe the nutritional Protein for Global Nutrition benefits of eating beans and rice (both together Time: 75 Minutes (1 recipe prepared); 95 Minutes (2 recipes prepared) and separately). Identify different types of beans Learn why pairing these two simple ingredients creates a complete and different types of rice. protein and why beans-and-rice dishes have become culinary staples List two healthy cooking tips across the globe. Learn how various countries make this combination for beans and/or rice. their own with unique preparations. Describe cooking traditions for beans and rice in other countries. SETUP ACTIVITY (20-40 Minutes) • Review the resource list and print it out. • The class will divide into two groups. Each will Purchase all necessary supplies after reviewing prepare the same or a different beans-and- the HFL Cost Calculator. rice recipe. • Set up demo station with the necessary activity resources. RECAP (10 Minutes) • Provide computer, internet access, and • Pass out handout(s) and invite participants projector, if available. to taste the healthy dish or dishes. Ask each participant to share one learning from INTRO (10 Minutes) the lesson. • Welcome participants and introduce yourself. GOAL SETTING/CLOSING (15 Minutes) • Take care of any housekeeping items (closest bathroom, water fountain, etc.). • Engage in a goal setting activity from the bank of options provided in the Welcome Toolkit. • Give a brief description of the educational Pass out the Setting SMART Goals handout experience. to participants. • Engage in an icebreaker to gauge topic • Thank participants and encourage them to knowledge from the bank of options provided join the next activity. -
Crediting Legumes in the NSLP and SBP
Crediting Legumes in the National School Lunch Program and School Breakfast Program This guidance applies to the U.S. Department of Agriculture’s (USDA) meal patterns for grades K-12 and preschoolers (ages 1-4) in the National School Lunch Program (NSLP), School Breakfast Program (SBP), Seamless Summer Option (SSO) of the NSLP, and Afterschool Snack Program (ASP) of the NSLP. For information on the meal patterns and crediting foods for grades K-12, visit the Connecticut State Department of Education’s (CSDE) Meal Patterns for Grades K-12 in School Nutrition Programs and Crediting Foods in School Nutrition Programs webpages. For information on the meal patterns and crediting foods for preschoolers, visit the CSDE’s Meal Patterns for Preschoolers in School Nutrition Programs webpage. Legumes include cooked dry beans and peas, such as black beans, black-eyed peas (mature, dry), edamame (soybeans), garbanzo beans (chickpeas), kidney beans, lentils, navy beans, soybeans, split peas, and white beans. Legumes may credit as either the meat/meat alternates component or the vegetables component, but one serving cannot credit as both components in the same meal or snack. Menu planners must determine in advance how to credit legumes in a meal. A ¼-cup serving of legumes credits as 1 ounce of the meat/meat alternates component or ¼ cup of the vegetables component. Legumes may credit as either component in different meals. For example, lentils may credit as the vegetables component at one lunch, and as the meat/meat alternates component at another lunch. If the meal includes two servings of legumes, the menu planner may choose to credit one serving as the vegetables component and one serving as the meat/meat alternates component.