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Around the World by 8 A.M.

Banana Ham and

YIELD: 4 servings* PER SERVING: 450 cal., 33 g pro., 54 g carb., 5 g fiber, 17 g , 9 g sat. fat, 60 mg chol., 1,320 mg sod.

INGREDIENTS Tortillas, , 8-in.—8 —2 Monterey Jack cheese, shredded—2 cups Bacon or ham—6 ozs.

DIRECTIONS 1. and slice the bananas. Coarsely chop the bacon or slice the ham. 2. Arrange four tortillas on a large sheet. Evenly divide the slices, shredded cheese and bacon or ham over each of 4 tortillas. Top with the remaining tortillas. 3. Kitchen Wisdom Sa 4. Grill or cook in a large non-stick skillet over medium heat • The students were a little unsure about until the tortillas are lightly browned on both sides, turning once ys . . . the bananas being included. Consider until the cheese melts. serving the bananas on the side. Photo, recipe & recipe analysis: Dole Company, Inc., www.dole.com • Use a whole-grain flour tortilla to meet the grain requirement. *Notes: If this recipe passes the test with a small number of students, •  adjust the quantities for batch preparation. If serving as part of the A low-sodium ham and a low-sodium reimbursable meal, adjust the serving size as necessary to meet current and/or reduced-fat cheese could be meal pattern requirements. used to make this recipe healthier.

70 SchoolNutrıtıon • NOVEMBER 2013 FOOD Breakfast in many other countries Focus around the globe bears little resemblance to the American Kitchen staples of eggs, and . Wisdom By Cecily Walters says . . . Try This! f you had time for a relaxed breakfast—and maybe someone Breakfast Pear Empanada else to prepare it for you—how YIELD: 4 servings (2 crepes each)* would you start your day? An ABC News poll from a few years back INGREDIENTS 1 found that most Americans opt for cold Biscuits, whole-grain, frozen, Cinnamon, ground— ⁄2 tsp. I 1 cereal or eggs and bacon. But what 2 ⁄4-3 ozs.—8 Cornstarch—2 Tbsps. about our counterparts around the Pears, canned, diced in light Flour—as needed says . . . 1 world? What do they wake up and crave syrup—2 cups Water, warm— ⁄2 cup as a breakfast favorite—or novelty? —1 Tbsp. School Nutrition invites you to join us on a world tour of breakfast menus that DIRECTIONS include items from rice to fish to 1. Drain the canned pears. Heat the to 350°F. Place the frozen biscuits on a of all kinds—and beyond! sheet pan lined with parchment paper. Allow the biscuits to thaw at room Now, before we depart, it’s important temperature, approximately 30 minutes. to keep in mind that no culture is 2. In a medium mixing bowl, combine the diced pears, sugar, cinnamon and completely in agreement about defining cornstarch. Mix well. “favorites” and “staples.” (After all, for 3. On a floured board, pat each thawed biscuit in the flour to lightly coat each every American opting for cereal, side. With a rolling pin, roll each biscuit out to 6-in. diameter. Lay each rolled there’s someone else citing bagels or biscuit on a parchment-lined sheet pan. Using a slotted spoon, place 1/2 cup of fruit or even cold .) So, consider the pear mixture in the center of each biscuit. our global breakfast findings to be 4. With a pastry brush, lightly brush the warm water on the outside edges of the representational rather than definitive. biscuit and fold the dough over to create a pocket filled with the pears. And as a way to stay engaged with some With a fork, gently press the edges to seal. of your students and their parents, ask 5. Place each empanada evenly spaced on a lined sheet pan. Bake for 15-20 them to confirm the favorite breakfasts minutes in a conventional oven or 10-12 from the “old country.” minutes in a convection oven, or until Kitchen Wisdom Says golden brown. • We sprayed the outside with Buds to add a The Morning Meal in… Photo & recipe: Christine M. Blaha, director of buttery flavor to the biscuit. North America dining/executive chef, Spartanburg (S.C.) District • It could be worth trying this recipe with some Five Schools, winner of Pacific Northwest Canned . Our first stop on this culinary tour is Pear Service’s Ripe ‘n Ready Recipe Contest, our own continent of North America, www.eatcannedpears.com • I sprinkled powdered sugar on the top as a finishing touch. and here in the United States, breakfast *Notes: If this recipe passes the test with a • I liked the fact that the finished product was not too traditions can vary quite a bit by small number of students, adjust the quanti- sweet. geography. For example, don’t go ties for batch preparation and conduct a • Rolling out the biscuits might be time-consuming, so seeking hash browns to accompany your nutrient analysis. If serving as part of the reimbursable meal, adjust the serving size if your labor is expensive, it may not be feasible to eggs in the deep South and be prepared as necessary to meet current meal pattern make this item in your operation. to order grits. The hot cereals favored requirements. According to the company, • Visit www.schoolnutrition.org/snmagazinebonuscon by Yankees might not be considered this recipe meets the grain/ and fruit tent to view a Kitchen Wisdom Panel photo depicting acceptable by the breakfast burrito requirements for federally reimbursable an alternate way to arrange the dough during menu lovers in Texas or New Mexico. A bagel meal programs. prep. with lox is as de rigeur in New York City as beignets are in New Orleans, but you

www.schoolnutrition.org • SchoolNutrıtıon 71 Mango Almond CrÊpes FocusFOOD

may not find either in South Dakota. ally, eggs and pulled chicken) and other Meanwhile, some of our Canadian morning items with cheese and/or neighbors to the north might spend part beans as the star of the dish. Extend YIELD: 4 servings (2 crêpes each)* of their mornings preparing a meal of your food tour to Central America, and MANGO INGREDIENTS pierogy (boiled, baked or fried dump- sample the Dominican Republic’s Butter—2 Tbsps. lings made from unleavened dough and mangu (boiled plantains that have been 1 Brown sugar— ⁄2 cup usually stuffed with potato filling, mashed with butter and paired with 1 Almond extract— ⁄2 tsp. sauerkraut, , cheese or , cheese or eggs). Take a trip to El Heavy cream—2 Tbsps. fruit). Of course, those in French- Salvador for casamiento (black beans Mangos, medium—2 speaking Quebec are said to love and rice cooked in onion sauce) and cretons, a salty spread for toast. salsa paired with fried sweet plantains. CRÊPE FILLING INGREDIENTS And farther south, yet still in North Make your way from there to Costa 1 Ricotta cheese, lowfat— ⁄2 cup America, Mexicans tend to gravitate Rica and order up gallo pinto (made Honey—3 Tbsps. toward items such as tips, chilaqui- from black beans, rice, optional sour 1 Cinnamon— ⁄4 tsp. les (lightly fried corn tortillas topped cream, salsa and a corn tortilla that Crepes, prepared—8 with green or red salsa and cheese—and might be accompanied by avocado, Butter—2 Tbsps. served with refried beans and, occasion- plantains or cold meat).

DIRECTIONS Ham, Broccoli and Cheese Quiche 1. To prepare the mango sauce: Peel, pit and YIELD: 6 servings* slice the mangos. PER SERVING: 390 cal., 19 g pro., 24 g carb., 2 g fiber, 23 g fat, 8 g sat. fat, 2. Melt 2 Tbsps. of butter in a medium 838 mg sod., 2 mg iron, 321 mg ca. saucepan. Add the brown sugar and almond extract; cook and stir until dissolved. Cook INGREDIENTS 1 1 over low heat for 5 minutes, then remove from Onions— ⁄4 cup — ⁄2 cup 1 heat. Turkey ham— ⁄4 lb. Cornstarch*—1 Tbsp. 1 3. Stir in the cream and cook for 1 minute Pie shells, 9-in.—1 Broccoli florets, thawed—1 ⁄4 cups 1 more. Stir in the mango and set aside. Eggs, liquid, thawed—2 large Cheese, shredded— ⁄2 lb. 1 4. To prepare the crêpe filling: Stir together Mayonnaise, lowfat— ⁄2 cup the ricotta cheese, honey and cinnamon in a medium bowl. DIRECTIONS 5. Spread about 2 Tbsps. of the ricotta cheese 1. Preheat the oven to 325°F. mixture onto half of each crêpe. Fold the crêpe 2. Peel the onions and wash thoroughly, then chop with a chef’s knife. Dice the ham in 1 in half, then in half again. ⁄2-in. cubes with a chef’s knife. 6. Melt 2 Tbsps. of butter in a large skillet. Add 3. Bake the empty pie shell in the preheated oven for 5 minutes. the crêpes and cook over medium heat for a 4. Combine the eggs, mayonnaise, milk and cornstarch (or flour) in an appropriate- few minutes on each side to lightly brown and sized bowl. warm. 5. Roughly chop the thawed broccoli florets and squeeze out any excess moisture. 7. To serve: Transfer to plates and top each 6. Add the prepared ham, onions and broccoli to the egg mixture. Stir in the cheese crêpe with an equal amount of mango sauce. and mix well. Pour the liquid mixture into the pie shell. 7. Bake in the preheated oven for 30-40 minutes more or until the internal tempera- Photo & recipe: National Mango Board, www.mango.org ture reaches 155°F or above. Reduce the oven temperature or cover lightly with foil if *Notes: If this recipe passes the test with a small the pie browns too quickly. number of students, adjust the quantities for batch 8. Remove the quiche from the oven and let stand for 10 minutes or more until it sets preparation and conduct a nutrient analysis. If firmly. After it has set, divide it into six equal wedges and serve. serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal Recipe & recipe analysis: Wake County Public Schools Department of Child Nutrition Services, Cary, N.C., pattern requirements. To recalculate the recipe www.wcpss.net/parents/school-meals for a larger number of students, visit www.mango. org/recipe/mango-almond-crepes and type in the *Notes: If this recipe passes the test with a small number of students, adjust the quantities for desired number of servings, then select “calculate.” batch preparation. If serving as part of the reimbursable meal, adjust the serving size to meet If desired, make a lower-fat substitution for the current meal pattern requirements. The 1 Tbsp. cornstarch can be substituted with 2 Tbsps. heavy cream. all-purpose flour.

72 SchoolNutrıtıon • NOVEMBER 2013 FOOD , Rice and Egg Focus YIELD: 12 servings* INGREDIENTS Chorizo sausage—1 lb. oil—4 Tbsps. Peppers, green or red—3 cups Onions, yellow—2 cups Garlic—2 Tbsps. Rice, long-grain, brown or white, 1 cooked—1 ⁄2 qts. 1 Cilantro, fresh— ⁄2 cup Eggs—24 large 1 Water— ⁄2 cup 1 Scallions— ⁄2 cup 1 — ⁄2 tsp. 1 Red pepper sauce— ⁄2 tsp. Cheese—optional Tortillas, whole-grain—12 Salsa—optional

DIRECTIONS 1. Chop the peppers, onions and scallions. Mince the garlic and cilantro. 2. Sauté the chorizo in 2 Tbsps. of the oil in a large skillet over medium-high heat until it’s lightly browned. Add the peppers, onions and garlic and continue for 3-4 Enjoying a vacation in the Bahamas? peppers) is considered part of Peru’s minutes or until the are tender. Be sure to try a typical breakfast of grits national heritage (with its own holiday), 3. Slowly add in the cooked rice, stirring until topped with prawns. Maybe you’re it’s more likely that your morning meal the mixture is hot. Remove from heat and stir honeymooning in Belize, where fry here will be either caldo de galina (a hen in the cilantro. Cover and keep warm. jacks, deep-fried pieces of dough, are a broth common in the highlands) or el 4. In a large bowl, beat together the eggs, common staple. Order them alongside de chicharron (a French water, scallions, salt and red pepper sauce. beans and eggs or jam and honey. bread-style sandwich featuring deep- 5. Pour the remaining 2 Tbsps. of the oil into fried pork, salsa and fried sweet pota- a large skillet or sauté pan and heat over The Morning Meal in… toes). In nearby Bolivia, the breakfast medium-low heat. Pour in the egg mixture South America crowd reportedly goes wild for saltenas and cook for several minutes to set the eggs. Heading to the Equator, breakfast time (similar to empanadas), which they fill Continue cooking, stirring gently, until the finds many Venezuelans helping with meat and vegetables and sweeten eggs are scrambled, soft and moist. If themselves to empanadas (small pastries slightly with sugar. desired, sprinkle cheese on top to melt. filled with cheese, minced meat or any Remove from heat. combination of veggies and beans). The Morning Meal in…Africa 6. For each serving: Divide both the chorizo Residents of neighboring Colombia The next leg of our breakfast journey mixture and the egg mixture into 12 equal might mix up a dish of changua using takes us to Africa. There, you’ll likely portions. Place one of each in the center of a milk, scallions and cheese. find Moroccans enjoying a bread of tortilla. Fold up one end of the tortilla to Brazilians lay out a morning spread some sort, perhaps baghir (a semolina enclose the filling, then fold the two sides of meats, and bread, while bread), spread with , around the filling to make a wrap. Serve with Argentinians are said to love their jam, cheese or butter. Thanks to a salsa, if desired. breakfast drinks, including (a popular Eighties hit, we know how to Photo & recipe: USA Rice Federation, www.menurice.com caffeinated drink made by steeping walk like an Egyptian, but how can we dried leaves of the yerba mate plant) and dine like an Egyptian? To give it a go, *Notes: If this recipe passes the test with a small dulce de leche (caramelized milk). While start with a breakfast of ful medames, number of students, adjust the quantities for batch preparation and conduct a nutrient analysis. If ceviche (a seafood dish made from fresh consisting of fava beans, chickpeas, serving as part of the reimbursable meal, adjust raw fish that has been marinated in garlic and lemon, and savor a dish that the serving size as necessary to meet current meal lemon or lime juice and spiced with chili dates back to the time of the country’s pattern requirements.

74 SchoolNutrıtıon • NOVEMBER 2013 Blueberry Oatmeal Breakfast Bars pharaohs. Top your creation with olive oil, YIELD: 24 servings* cayenne, tahini sauce, a hardboiled egg and some diced green vegetables. INGREDIENTS In Ghana, you’ll probably come across Blueberries, unthawed, frozen—16 ozs. Brown sugar, light, packed—1 cup street stalls selling a popular morning Blueberries, dried—1 cup or 5 ozs. Cinnamon, ground—2 tsps. 1 meal called waakye (rice cooked in beans). Sugar—2 Tbsps. Salt— ⁄2 tsp. If you find yourself in Uganda, give Cornstarch—2 tsps. Butter, chilled—1 cup or 2 sticks katogo (a combination of green cooked Lemon juice—2 tsps. Oats, old-fashioned—2 cups bananas mixed in a beef or vegetable Vanilla extract—1 tsp. Walnuts—1 cup 1 sauce) a try. It’s said that no South African Nonstick spray—as needed Powdered sugar (optional)— ⁄2 cup breakfast is complete without a side of Flour, whole-wheat—2 cups spicy boerewors, an word that means “farmers sausage.” DIRECTIONS 1. Cut the butter into 1/2-in. cubes; keep cold. Coarsely chop the walnuts. The Morning Meal in…Europe 2. In a heavy saucepan, toss both the frozen blueberries and the dried blueberries with the Countries like France and Italy may be sugar and cornstarch. Over medium heat, bring the mixture to a simmer, then reduce the well known and regarded for their popular heat to low and cook until the fruit is very soft and the filling is thick. Stir often, for about 7 crêpes, croissants and cappuccinos, but let’s minutes. Remove from heat and stir in the lemon juice and vanilla extract. not overlook the breakfasts of choice of 3. Position the oven rack to the top third of the oven cavity and heat to 350°F. Spray a other European denizens. To start, you 13x9x2-in. metal baking pan with nonstick spray. may have heard the traditional English 4. In a food processor, combine the flour, brown sugar, cinnamon and salt; pulse to breakfast referred to as a full meal, and combine. Add the cold butter; pulse until small clumps form. Transfer to a large bowl and here’s why—it generally contains beans, stir in the oats and walnuts to create a crust. , bacon, eggs, mushrooms, hash 5. Set aside 2 cups of crumb mixture and firmly press the remaining crumbs into the pan. browns and toast. (And of course, don’t Spread the blueberry filling evenly over the crust. Sprinkle the remaining crust mixture forget the as the beverage accompani- over the top of the filling; press gently. ment.) Meanwhile, elsewhere in the United 6. Bake until brown and firm to the touch, 25-30 minutes. Cool in a pan on a rack. Kingdom, citizens of Wales likely fix 7. Sprinkle with powdered sugar, if desired. Cut 4x6, creating 24 bars. themselves a bit of (cheese 8. Store covered at room temperature for up to 24 hours; refrigerate for longer storage. on toast). In Scotland, (a savory Recipe: Robert Mayberry, executive chef at University of Texas at Austin, for U.S. Highbush Blueberry Council, pudding consisting of sheep’s heart, liver www.blueberry.org and lungs minced with onion, oatmeal, *Notes: If this recipe passes the test with a small number of students, adjust the quantities for batch suet, , salt and stock) is usually preparation and conduct a nutrient analysis. If serving as part of the reimbursable meal, adjust the served for supper, but has been menued serving size as necessary to meet current meal pattern requirements. with a fat-fried egg at breakfast. The tradition in Ireland is to greet the day with white pudding and . tency, is featured prominently in festivals cheese on a wheat biscuit. Morning meals Across the North Sea, in the Nether- held throughout the year in Hungary. in Denmark are likely to feature cheese lands, you’ll likely find the Dutch helping Spaniards looking for a quick breakfast and , with salami, ham, pâté, themselves to apple (generally might simply grab some bread and rub it ham, honey, jam and perhaps even thin thinner than the American version) served with fresh garlic and a ripe tomato before pieces of chocolate appearing as accompa- with stroop (a dark syrup). A different type drizzling it with olive oil and salt. niments. Russia, some of which is located of pancake is part of the morning meal in You might observe Icelandic residents in Europe, while other parts of the country Poland; potato pancakes often appear on consuming a hearty breakfast such as are technically located in Asia, boasts a the breakfast menu, along with scrambled hafragrautur (oatmeal) served with brown traditional breakfast item called oladi, eggs covered with sausage. And sugar and a few raisins or nuts on top, to similar to pancakes and yet another country enjoys a morning prepare for the dark, icy mornings. Many and hot and soft with a crispy edge. Oladi pancake, as well—Sweden, whose Germans wake up with a meal of wursts, can be enjoyed with sour cream, honey, residents often dine on pannkakor (a thin local cheeses and freshly baked bread. jam or fresh berries. flat made from batter and fried on Located not too far from Germany on both sides, similar to a crêpe, and filled the map is Estonia, whose residents are The Morning Meal in…Asia with a sweet fruit). Pogácsa, a savory said to start their days with a type of Breakfast menu items can vary by region breakfast item with a -like consis- item consisting of curd in China, the world’s fourth-largest

www.schoolnutrition.org • SchoolNutrıtıon 75

FOOD Edible Sunshine BONUS Focus WEB CONTENT or a list of the resources used for this article and descriptions and country by land mass and the most garlic cloves, becomes sinangag. The Fphotos of some of the items populous, but noodles seem to be a sinangag then can be combined with eggs, described here, as well as additional common breakfast favorite from border to meats and beans. international-themed breakfast recipes, don’t miss online-only content at www. border. Many Chinese begin the day with Similar to China, breakfast in schoolnutrition.org/snmagazinebonus a bowl of congee, a watery rice “porridge” India tends to vary by region, but generally content. with variations in many Asian countries. includes something along the lines of The key is to season congee to make it taste rosemary roasted potatoes, Indian tofu either sweet or savory. scramble, lentils, vegetarian sausage and early hours of the day, you’re likely to see A classic Japanese breakfast includes banana pepper toast. As a guest of a Australians spreading the dark brown food miso soup, grilled fish, a rolled omelet, Mongolian family, you might be served a paste, which is made from leftover rice, Japanese pickles and , or breakfast of boiled mutton with a side of brewers’ extract and contains a perhaps a tofu dish containing fish and rice. While in , you likely would variety of vegetables and additives, rice. Many Vietnamese wake up with pho, findaloo on the breakfast menu. It on a piece of bread. a noodle soup containing star anise, can be described as unleavened cinnamon, cardamom and basil. Another made by pan- whole-wheat dough. The Morning Meal in… popular Vietnamese breakfast option is The bread usually is stuffed with vegetables Your Operation banh mi (baguettes filled with and can be eaten with butter, chutney or Left salivating—and inspired—by this various meats, and pâtés). other sauce. Try eating it like the locals do article? While many of the breakfast items It’s not unusual for Koreans to start by rolling it up and dipping it in your tea. you’ve just read about, as well as the their day with kimchi (a traditional side Elsewhere in Asia, Israelis start their recipes included on these pages, require far dish made of fermented vegetables with a day off with fresh bread, a variety of more time and ingredients than typically variety of seasonings), which may be cheeses, fresh juice and olives. Also in the allowed in a school nutrition operation— served with porridge with shredded Middle East, citizens of Jordan are said to and probably won’t fit into either your chicken or soups containing dried pollock, vary their breakfast menus depending on budget or the reimbursable meal pattern— beef ribs or seaweed. Common breakfasts their cultural background, but labneh (a you can still apply such cultural influences of choice in Thailand are said to be fairly soft cheese made from strained yogurt), for special occasion menus, nutrition similar to what you might see for dinner: hummus and falafel are popular options education activities, classroom partner- rice noodles flavored with condiments such and can be served with olive oil, lamb ships, cultural heritage promotions and as fresh or preserved chiles in and sausage, jam and butter, turkey or beef more. No matter what you serve for fish flavored with mint and spice, . Many Lebanese help them- breakfast, always be sure to offer a hearty combined with pork and served with rice. selves to fatteh, made with layers of toasted welcome to your students and encourage Malaysians also are partial to noodles , chickpeas, yogurt and pine nuts, and them to enjoy their morning meal—maybe and might jumpstart their day with a hot Iranians might opt for a piece of with a friendly greeting in a different bowl of mee (noodles mixed with egg, (bread), or, if they’re craving a heartier language, such as French, Spanish or vegetables and spices). Alternately, breakfast option, halim (a mixture of Indonesian (“Bon appetit!”, “¡Buen Malaysians might whip up nasi lemak wheat, cinnamon, butter and sugar cooked provecho!” or “Selamat makan!”). SN (coconut rice, anchovies, roasted peanuts, with shredded meat in huge pots that can cucumber, a hard cooked egg and some be eaten hot or cold). Cecily Walters is School Nutrition’s managing spicy sauce) and serve it in a , editor. Editor Patricia Fitzgerald also contributed newspaper or brown paper. Filipinos love The Morning Meal in…Australia to this article. local , such as mangos, which are As we wind down our continent-by-conti- known for aiding in the regularity of nent jaunt, it’s time to briefly head down To Your Credit: For CEUs toward SNA bodily functions. Their morning meal also under to Australia. You’ve probably heard certification, complete the “To Your Credit” may include rice and small sausages called that Australians love their Vegemite, and test on page 68. longganisa, which, when fried with salt and that goes for breakfast time, too. In the

Recipes obtained from outside sources and published in School Nutrition have not been tested by the magazine or SNA in a school foodservice setting, except for certain “Kitchen Wisdom” selections, which are evaluated by a volunteer pool of operators. When available, nutrient analyses are provided by the recipe source. Required ingredients, preparation steps and nutrient content make some recipes more appropriate for catering applications or adult meals. Readers are encouraged to test recipes and calculate their own nutrition analyses and meal patterns before adding a recipe to school menus. In addition, SN recognizes that individual schools use varying documentation methods and preparation steps to comply with HACCP principles; we encourage you to add your own HACCP steps to these recipes.

76 SchoolNutrıtıon • NOVEMBER 2013