NYCHSF RECIPES

Created by Candle Cafe/79 Restaurants for NYCHSF and New York City Office of SchoolFood

Black Bean Burgers

Serves 50, 6 oz patties

1 cup - Oil
3 - Diced Onions
1 quart - Rice
4 - 10 oz. cans Black Bean, drained and rinsed
1 bag - Plantains, defrosted and chopped into small bits
1/2 cup - Cumin
1 cup - Paprika
2 tablespoons - Salt
1 tablespoon - Pepper
2 quarts - Water

In a suitable roasting pan, pot, kettle or skillet heat oil. Saute onions then add garlic cook until soft. Do not brown. Mix in the rice, black beans, plantains, cumin, paprika, salt and pepper. Add water bring to a quick boil and simmer for 25 to 30 minutes or until rice is tender. Carefully remove rice from heat spread unto sheet pans and let cool in freezer. Remember not to freeze rice. Using a # 8 scoop shape chilled rice into patties and place unto paper lined sheet pans

Bake patties in a 350 degrees pre - heated oven for 20 to 25 minutes. Garnish with salsa, chopped tomatoes or chopped scallion.

TIP: For ease of cooking put a very thin coating of oil on the parchment paper. The plantains not only add an appealing sweetness to the, but also provides a binding function to the recipe.

Offering a ¼ cup order of plantains when menuing the burgers, provides students with 2 components, protein (beans) and vegetable (plantains on the side).

When removing batch cooked burgers from the oven place covered in holding unit to retain moisture.

Always Wash hands and wear disposable gloves prior or handling food. It is critical that you follow proper HACCP defrosting and holding procedures. This is a PROCESS TWO recipe.

Black Eyes Peas with Rice

Serves 75 Elementary, 50 High School

3/4 - Oil
1 - Onion, diced into 1/4" pieces
1 - Green Pepper, diced into 1/4" pieces
1 - Red Pepper, diced into 1/4" pieces
5 cups - Water
1 can - Salsa
1 teaspoon - Thyme
1 teaspoon - Oregano
2 tablespoons - Garlic, granulated
1 teaspoon - Black Pepper
4, #10 cn - Black-eyed Peas, drained
4 cups - Water
1 teaspoon - Salt
1 pound - Rice
8 ounces - Broccoli, blanched

Heat oil to medium heat and sauté onions and peppers until soft. Do not brown. Be certain to select a piece of equipment that can accommodate all of the ingredients and the entire finished product. Mix in salsa, 5 cups of water and all other dry spices. Add black-eyed peas and gently fold all ingredients together.

Cover and simmer over medium heat for 20 to 25 minutes. Stir frequently to prevent sticking. Gently fold in cooked rice. Place covered pans in holding unit for service.

NOTE: See Garnish notes below. You may create a colorful mix of all of these ingredients to use as a garnish. Always garnish finished pans when they are placed on the line and not while food is being held in holding unit.

Garnish with chopped scallion, diced fresh tomato, chopped fresh cilantro or steamed or roasted corn.

TIP: You may substitute other canned beans in this recipe.  However, you must consistently follow the serving size directions to ensure you are offering the correct amount of beans that will equal 2 m / ma.

You may substitute frozen peas adding them half way during the 20 to 25 minute cooking process.

Reminder: Only serve in a 2” deep pan.

Always Wash hands and wear disposable gloves prior or handling food. It is critical that you follow proper HACCP defrosting and holding procedures. This is a PROCESS THREE recipe.

North African Gumbo

Serves 60, 3/4 cup portions

1/4 cup - Oil
1 - Large Yellow Onion, diced into medium pieces
3 cans - Garbanzo Beans, drained and rinced
3 pounds - Collard Greens, defrosted, drained and chopped
1 can - Sweet Potato, reserve liquid
1/2, 1 pound - Salsa
1 teaspoon - Paprika
1 teaspoon - Cinnamon
1 teaspoon - Ginger Powder
1 teaspoon - Cumin
1 teaspoon - Thyme
1 tablespoon - Salt
1 teaspoon - Black Pepper
2 quarts - Water

Sauté onions until soft. Do not brown. Add garbanzo beans, collard greens, sweet potatoes, salsa, dried spices, water and reserved juice from sweet potatoes and combine well. Simmer covered over medium heat for 30 minutes or until gumbo has thickened. Check frequently to make sure stew is not sticking to the bottom. Adjust seasoning.

Garnish with chopped scallion, chopped tomato or cilantro. You may use all three if desired.

TIP: This is a great item to serve over rice. Serving over rice provides both a vegetable as well as a “bread” component. You can pick brown rice, our new Harvest Blend Rice or white rice.

Always work ahead to assist with production efficiencies. Drain and rinse beans and collards one day ahead. You can also mix your dry spices one day ahead so all of your measuring is done. Store dried spices covered and labeled in dry storage – do not refrigerate.

Always Wash hands and wear disposable gloves prior or handling food. It is critical that you follow proper HACCP defrosting and holding procedures. This is a PROCESS TWO recipe.

Created by David Stroka Cook/Manager at Binghamton City School District

"The Whole Enchilada" Butternut Squash & Kidney Bean Enchiladas

featuring New York State Farm Products
Serves 35

4 # - Butternut Squash, peeled, seeded, and shredded (NYS farm product)
1 # - Kidney Beans – soaked and cooked until tender (NYS farm product)
2 cups - Onions, chopped (NYS farm product)
2 tablespoons - Garlic, chopped (NYS farm product)
2 cups - green or red peppers, chopped (NYS farm product)
¼ cup - Jalapeno peppers, seeded and chopped (NYS farm product)
3 tablespoons - Cumin, ground
1 teaspoon - Olive oil
Salt and pepper to taste
1 - #10 can - Salsa (66.6 ounces)
24 - whole-wheat tortillas

Procedure:
Sauté garlic in oil until golden.
Add onion and cook until caramelized.
Add pepper and spices, sauté for 5 minutes.
Add beans and squash and mix thoroughly.
Place a scoop of mixture in each tortilla and fold into purse shape.

Place salsa in hotel pan to cover bottom, and place enchiladas in pan and cover with remaining salsa. Bake at 300 F for 30 minutes. Serve.

Recipe © David Stroka and the New York Coalition for Healthy School Food. Material may be copied if credit given to David Stroka and New York Coalition for Healthy School Food.

"Apple Pizza Rolls"
Apple, Spinach and White Bean Strudel

featuring New York State Farm Products
Serves 45

2 # - Apples, small dice, not peeled (NYS farm product)
1 # - White beans, soaked and cooked until tender
4 cups - chopped kale or spinach (if frozen, thaw and drain) (NYS farm product)
3 tablespoons - Fresh sage (NYS farm product) (NOTE: this ingredient may be too much for students’ tastes so experiment and possibly reduce or eliminate this ingredient)
2 cups - Whole wheat bread crumbs, plain
Salt and pepper to taste
1 cup - Onion, diced (NYS farm product)
1 teaspoon - Nutmeg (NOTE: this ingredient may be too much for students’ tastes so experiment and possibly reduce or eliminate this ingredient)

1 - Deorio Grain 22 ounce Pizza Crust
1 teaspoon - Olive oil + ½ t for brushing
2 tablespoons - Garlic, chopped (NYS farm product)
2 tablespoons - Sesame seeds

Procedure:
Sauté garlic in olive oil until golden.
Add onions and cook until caramelized.
Remove to bowl, add all remaining ingredients except pizza crust.
Mix well, mixture should resemble stuffing.
Arrange filling along long side of dough and roll, folding ends under.
Place on greased sheet with seam side down.
Brush with remaining olive oil and sprinkle with sesame seeds.
Bake at 400 F. for 20 minutes or until golden

Recipe © David Stroka and the New York Coalition for Healthy School Food. Material may be copied if credit given to David Stroka and New York Coalition for Healthy School Food.

"Hip-Hop Halupki"
Carrot Cabbage Rolls

featuring New York State Farm Products
Serves 24

2 # - Carrots, sliced  (NYS farm product)
½ # - Onion, chopped (NYS farm product)
½ # - Celery, chopped (NYS farm product)
4 tablespoons - Garlic, chopped (NYS farm product)
1 # - Lentils, cooked until tender
2 tablespoons - Fennel seeds
Salt and pepper to taste
16 - Cabbage leaves, steamed (NYS farm product)
1 can - Tomato juice (46 ounces)
4 tablespoons - Dried onion flakes
2 tablespoons - RC vegetable bouillon powder

Procedure:
Place first 4 ingredients into processor and chop fine.
Add lentils to rough chop.
Remove to bowl and add fennel, salt and pepper.
Lay out cabbage leaves and put a scoop of filling in each and roll like halupki (or stuffed cabbage)
In a saucepan, heat tomato juice, onion flakes, and broth powder
Pour enough sauce into hotel pan to cover bottom.
Place cabbage rolls in pan, seam side down.
Cover with sauce.
Cover pan with foil, and bake for 30 minutes at 350 F.

Recipe © David Stroka and the New York Coalition for Healthy School Food. Material may be copied if credit given to David Stroka and New York Coalition for Healthy School Food.

OTHER RECIPES
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FOOD IS ELEMENTARY RECIPES

NEW YORK CITY SCHOOLFOOD RECIPES