Recipes


SchoolFoodBostonCollage

Welcome back from February Break!

As our last post mentioned, we’ve rolled out some new recipes this year, and we’d love to hear your thoughts!

What do you LIKE on the menu?
What do you DISLIKE on the menu?
What would you like to see on the menu in the future?

Email us your thoughts at SchoolFoodBoston@bostonpublicschools.org or complete the survey below:

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NewRecipes.2015Feb2

Have you tried the new recipes on the menu this year?

We’ve gradually introduced a few new recipes into our our full-kitchen cafeteria cycle menus and the January/February 2015 lunch menus are the first to feature all four new recipes!

The recipes were deveoped with Chef Kirk Conrad and Chef Guy Koppe (currently the Director of Watertown Public Schools Food and Nutrition Services) from Project Bread. These recipes have been tested in our kitchens and approved by our students through taste tests last spring.

Here’s some info about our newest additions to the menu:

Lemon Oregano Chicken 
Inspired by our colleagues from Oakland Unified School District, this recipe uses our bone-in chicken (a favorite among students!) and is baked with a marinade of oregano, garlic powder, salt, pepper, chicken stock and lemon juice.  The marinade helps keep the chicken from drying up and is a fresh twist on our usual baked chicken.

Black Bean Burrito Bowl (vegetarian entree!)
This recipe was adapted from Cambridge Public School’s Black Bean Burrito recipe for our Meatless Monday menus.  The black bean burrito bowl includes brown rice, black beans sauteed with onions, peppers, cumin and garlic powder, with corn, salsa, shredded mozzarella and a whole grain tortilla on the side.

Pollo Guisado
Chef Guy and Chef Kirk originally developed this recipe with Lawrence Public Schools for The Healthy School Meals Cookbook.  This recipe is inpsired by a Puerto Rican style stewed chicken that includes the bone-in chicken, onions, tomatoes, green peppers, cilantro and a homemade adobo spice mix (chili powder, garlic powder, ground cumin, oregano, onion powder, paprika, salt and pepper).

Chicken and Broccoli Pasta
This recipe has been described as “…a healthier version of Chicken Broccoli Alfredo. There is plenty of garlic, cheese, broccoli, and chicken in this pasta dish, without the added cream.” Also developed for The Healthy School Meals Cookbook, Chef Kirk and Chef Guy adapted this recipe specifically for our ingredients.

If you haven’t tried these items on the menu yet, I’d like to encourage you to get in line*, and give them a try!

Thursday 2/8/15 – Pollo Guisado over Rice
Tuesday 2/13/15 – Lemon Oregano Chicken w/Roll
Monday 2/26/15 – Black Bean Burrito Bowl
Tuesday 2/27/15 – Chicken & Broccoli Pasta
Thursday 2/29/15 – Pollo Guisado over Rice

*Please note, due to the many snow days, these menu dates may vary.  Please check with your cafeteria staff for updates!

We would love to hear your feedback about these new items on the menu!  Please write to us at SchoolFoodBoston@bostonpublicschools.org with feedback about these items or any items on our menu.

Hope you enjoyed your lunch today!

MissionHill_FarmSchool_CarrotSoupCollageLast Friday, Chef Cristina Garcia from The Farm School brought a farm fresh carrot soup for the students to sample at the Mission Hill School in Jamaica Plain.

The Farm School, a nonprofit educational farming program, located in Athol, has been a central part of a child’s Mission Hill School education since the school’s inception in 1997. Each year, all children, from our youngest to oldest, visit the farm. Visits grow as children grow: younger children visit for a day while children in the 5th grade and older go for three days and two nights each year. While there, children help with the everyday work of the farm including planting, harvesting, cooking, and cleaning. Some of the most favorite moments have included cooking, milking cows, collecting eggs, making maple sugar, and learning how to care for animals and care for the land.

The Mission Hill students and staff loved the carrot soup and some even came back three times for more! Here’s the recipe if you’d like to try making it at home:

The Farm School Carrot Soup
Serves 10-12.

Ingredients:
2 Tbsp Butter
2 cups Yellow onions, chopped (2 medium)
1 Tbsp Garlic, minced (4 cloves)
5 cups Carrots, diced (2 lbs)
3 cups Potatoes, diced (3/4 lbs)
3 cups Turnips, diced (3/4 lbs)
5 tsp Cumin, ground
2 tsp Salt (to taste)
10 cups Water
4 tsp Lime Juice
1 Tbsp Honey
1/3 cup Heavy Cream
2 tsp Pepper (to taste)

Directions:
1. In a large pot melt butter over medium heat.
2. Add onions, stirring occasionally for 4 minutes or until translucent.
3. Add garlic, continue cooking, stirring occasionally for 3 minutes.
4. Stir in carrots, potatoes, turnips, cumin, salt and water.
5. Simmer for 25 minutes or until vegetables are easily pierced with a knife.
6. Puree soup with an immersion blender. Or carefully blend in small batches in a regular blender.
7. Pour soup back into large pot. Whisk in lime juice, honey and heavy cream.
8. Season to taste with salt and pepper

Optional Toppings: chopped cilantro, crema, toasted pepitas.

Also a special thank you to Cafeteria Manager Chris Whitley and his staff in the kitchen, and the Margarita Muniz High School students who helped hand out samples in the cafeteria!

February is American Heart Month! I can’t think of a better way to celebrate Valentine’s Day, American Heart Month and fresh produce than by making Heart Healthy Valentines.

Vday_PineappleHearts_MSehlke

Try making fruit kabobs and yogurt dip or red pepper and humus for Valentine’s Day. I used a heart-shaped cookie cutter to cut my pineapple, but you can use any shape or fruit you like. Red peppers and white humus mimic Valentine’s Day colors, and are full of nutrients that promote a strong heart.

Vday_HeartShapedFruitSkewers

Give your sweetheart a healthy Valentine and keep their heart healthy all year long!

Fruit Kabobs with Fluffy Fruit Dip
6 servings

Ingredients for dip:
1 cup fruit-flavored, low-fat yogurt
1 cup fat-free whipped topping, thawed
1 teaspoon honey

Ingredients for kabobs:
6 to 8 pineapple chunks
6 to 8 whole strawberries
1 banana, cut into 1⁄2 chunks
6 to 8 red or green grapes
6 wooden skewers

Directions:
1. In a small bowl, make dip by mixing together yogurt, whipped topping and honey.
2. Cover and refrigerate until needed.
3. Thread one piece of each fruit onto a skewer.
4. Repeat until the fruit is gone or skewers are full.
5. Serve with dip.
Variation: Use any of your kids’ favorite fruits.
Serving size: 1/6 of recipe

Nutrition Facts Per Serving:
Calories: 64 Fat: 0.4 g Saturated fat: 0.2 g
Cholesterol: 1.9 mg Sodium: 26 mg Carbohydrates: 16.5 g
Fiber: 1.1 g Protein: 2.5 g

Recipe provided courtesy of Eat Right Press, from Healthy Eating, Healthy Weight for Kids and Teens

As part of the BPS Farm to School Initiative, the Department of Food & Nutrition Services’ Alexandra Emmott taught a baking class to the kindergarten and first grade students at Mission Hill K-8 in Roxbury.  Students in the class were able to see and hold a variety of locally grown squashes and learn about the Massachusetts storage crops harvested in the fall and served on the lunch line all winter long.

As part of an exercise in opening a bakery lead by teacher Kathy D’Andrea, students also got a chance to bake muffins using roasted and pureed butternut squash. The baking flexed kitchen skills, reading abilities, and basic math. And the muffins? Sweetly fragrant, tender-moist, and heartily kid approved!

Here’s the Recipe:

Homemade Butternut Squash Muffins

makes 12 muffins

  • 1 cup cooked and pureed butternut squash (can substitute another winter squash or sweet potatoes)
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp salt
  • pepitas for topping

Preheat the oven to 350 degrees.  Line a 12 cup muffin tin with paper liners or butter & flour.

Whisk together the butternut squash, sugar, oil, and eggs.  In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.  Add the wet ingredients to the dry and mix until just combined. 

Divide the batter between the 12 muffin cups – about 1/4 cup each.  The batter should fill the cups about 2/3 full.  Sprinkle over the pepitas and bake until puffed and set about 20-25 minutes.  Once cooked, a toothpick inserted into the center of the muffins should come out clean.  Enjoy!

 

Fresh ingredients at the Lilla Frederick Middle School. Thanks to Jay Manoli and his entire staff for a great pot of soup!

Boston Public Schools introduced a homemade Southwest Vegetable Soup featuring locally grown butternut squash last Thursday.  The soup, menued as part of the Farm to School Initiative’s Local Lunch Thursday Program, was warmly received by students and staff alike.  One Lilla Frederick School Student declared it “the bomb.”

Lunch looks delicious at Brighton High! Thanks to Annie Yong and her staff for sending this photo.

A hearty blend of squash, black beans, green beans and corn in a spiced tomato broth, the soup is served alongside a whole grain toasted cheese sandwich with milk and fresh fruit. In case you missed it, the Southwest Vegetable Soup will be featured again on the BPS cafeteria menu Thursday March 1st.  Can’t wait until March?  Give the recipe below a whirl in your home kitchen.

BPS Southwest Vegetable Soup

  • 1 tbsp canola oil
  • 1 small onion, diced                              
  • 1 clove garlic, minced
  • 1 cup peeled and diced butternut squash
  • 1 cup diced tomatoes, fresh or canned                                                    
  • 3 cups chicken or vegetable stock
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 cup green beans                    
  • 1 cup fresh or frozen corn                                  
  • 2 cups cooked black beans (1 can rinsed and drained)
  • Salt and pepper to taste

Optional Toppings:

  • Grated cheddar cheese
  • Crumbled tortilla chips
  • Low-fat sour cream
  • Greek yogurt
  • Diced avocado

Heat a medium soup pot over medium heat.  Add the oil and onion and sauté 1-2 minutes until soft and aromatic.  Add the garlic, stock, tomatoes, chili powder and cumin.  Bring to a boil, reduce the heat to medium-low and cook until the squash is tender – about 30 minutes.  Add the green beans, corn, and black beans.  Cook an additional 5 to 10 minutes just until everything is heated through.  Season with salt and pepper, top with desired toppings, and serve. 

The Farm to School team has been busy serving up local produce every Thursday at all BPS Cafeteria Schools.  Before the winter break, we visited Boston Latin Academy in Roxbury where we sampled locally grown Macintosh apples.  Local apples are available all winter long thanks to cold storage facilities which preserve apples harvested in the fall.  Sweet and juicy, these apples were a favorite among students.

Last week, we visited the Dearborn Middle School in Boston’s Uphams Corner Neighborhood to sample locally grown cabbage and carrots shredded for a tasty coleslaw.  In addition to the traditional mayonnaise dressed slaw, we also sampled an Asian inspired coleslaw with a ginger-vinegar dressing.  Overall, students preferred the traditional slaw which was developed for Boston Public Schools by the Department of Food and Nutrition Services very own Milton Lashus. 

Here’s the Recipe for Milton’s Famous Slaw:

  • 1 pound shredded cabbage and carrots (shred your own or buy a prepared bag in the salad section of the supermarket)
  • 1/3 cup mayonnaise
  • 1/4 tsp mustard
  • 1/4 cup cider vinegar
  • 1 tbsp sugar
  • salt and pepper to taste

Toss together all ingredients in a large bowl and serve!

This week, on Thursday January 19th, we’ll be heading to the Curley K-8 School in Jamaica Plain to sample Czjakowski Farm roasted vegetable medley – a blend of butternut squash, rutabaga, and carrots

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