Boys and Girls Clubs of Winnipeg Cooking With the Club

Transcription

1 Boys and Girls Clubs of Winnipeg Cooking With the Club October 2017

2 Apple Crisp 6 apples - peeled, cored, and sliced 2 tablespoons white sugar 2/3 teaspoon ground cinnamon 1 cup brown sugar ¾ cup old-fashioned oats ¾ cup all-purpose flour 1 teaspoon ground cinnamon ½ cup cold butter Preheat oven to 350 degrees F (175 degrees C). Toss apples with white sugar and 2/3 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish. Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even. Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes. Submitted by: Robyn Peters, Manager of Children s Education Programs

3 Autumnal Butternut Brussels Hash 1 lb butternut squash, peeled and cut into ¾ inch chunks (about half a squash) 1 lb brussels sprouts, stems trimmed and sliced lengthwise in half 400 g crimini mushrooms ¼ cup olive oil 3 Tbs of lemon juice 5 cloves garlic, minced 1 tsp sage 1 Tbs thyme ½ tsp sea salt, to taste freshly ground black pepper, to taste 3 Tbsp balsamic vinegar ¼ cup crumbled walnuts 1 large onion, sliced 2 Tbs butter or olive oil 1 egg per person Preheat oven to 370 degrees Fahrenheit. Place the vegetables on a large baking sheet, and drizzle with olive oil, lemon juice and spices. Toss them with your hands to distribute the oil evenly. Roast the vegetables for approx. 30 min, tossing them gently 1 to 2 times during the roasting. Scatter the walnuts and balsamic onto the baking sheet in the last ten minutes of roasting time. Sauté onions in butter over medium-low heat in a cast iron skillet until caramelized, about minutes. Patience is key. Poach eggs (or cook as desired) as vegetables finish roasting. Serve with fresh parmesan and caramelized onions. Serves four. Submitted by: Laura-Lynne Hildebrand, Employment Counsellor PEP

4 Broccoli Salad 1-2 head fresh broccoli ½ cup red onion, chopped ½ lb bacon 1/3 cup raisins 2 ½ tablespoons vinegar 1 cup Hellmann's mayonnaise 1/3 cup sugar 1 ½ cups grated mozzarella cheese Cook bacon and crumble into pieces. Chop up top of broccoli into bite size pieces. Mix broccoli, onions, bacon, raisins and mozzarella in large bowl. In separate bowl combine vinegar, sugar and mayo. Pour over broccoli mixture and toss to coat. Best if made a day ahead. Submitted by: Robyn Peters, Manager of Children s Education Programs

5 Chicken Fettuccini 6 skinless, boneless chicken breast halves - cut into cubes 6 tablespoons butter, divided 3-4 cloves garlic, minced, divided 1 tablespoon Italian seasoning 1 pound fettuccini pasta 1 onion, diced 1/3 cup all-purpose flour ½ teaspoon salt ¾ teaspoon ground white pepper 3 cups milk 1 cup half-and-half ¾ cup grated Parmesan cheese 8 ounces shredded Colby-Monterey Jack cheese 3 roma tomatoes, diced ½ cup sour cream In a large skillet over medium heat combine chicken, 2 tablespoons butter, ½ minced garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt 4 tablespoons butter in the skillet. Sauté onion and ½ minced garlic until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini. Submitted by: Robyn Peters, Manager of Children s Education Programs

6 Creamy Bacon Mushroom Thyme Chicken 4 bone in chicken thighs, can also use boneless chicken thighs or breasts 1 tablespoon olive oil 2 teaspoons Italian seasoning Salt and pepper Creamy bacon mushroom thyme sauce: 1 tablespoon olive oil 8 ounces white mushrooms, sliced 6 slices bacon, cooked and crumbled 1 cup heavy cream ½ teaspoon salt ¼ teaspoon pepper 1 teaspoon garlic powder 1 tablespoon fresh thyme, stems removed Preheat oven to 350 degrees. Heat a large skillet to medium high heat. Add the chicken thighs and season with Italian seasoning and salt and pepper. Pan sear each side of the chicken for 1-2 minutes until brown and place skillet in oven. Bake for 20 minutes or until chicken is cooked throughout. Set chicken aside on a plate. Add olive oil to the skillet and sauté the mushrooms until soft. Add the bacon, heavy cream, salt, pepper, garlic powder and thyme. Bring to a simmer until the sauce starts to thicken. Add the chicken back to the skillet and heat for another minute. Serve immediately. Submitted by: Val Schroeder, Controller

7 Grilled Chicken Pitas 4 boneless skinless chicken breasts 1 medium onion 2 tomatoes, chopped ½ cup chopped English cucumber Marinade: 4 pita breads 1 tsp dried oregano 1 tsp chopped fresh dill 3 tbsps lemon juice 1 tbsp water 1 tsp canola oil Sauce: 1 cup low fat yogurt 2 tbsps chopped fresh dill 1 clove garlic, minced or ¾ tsp garlic powder 1 tsp lemon juice salt and pepper to taste Slice chicken breasts lengthwise into ½ inch strips and place in a re-sealable plastic bag. Combine marinade ingredients and pour over chicken; close bag and turn it until all the strips are coated with the marinade. Let stand at room temperature no longer than 30 minutes. Combine the sauce ingredients and refrigerate until needed. Preheat barbecue on medium heat. Cut onion into ½ inch slices. Thread chicken strips onto 8 metal skewers; discard marinade. Grill onions and skewers, with the lid down, for 5 minutes per side. Remove from grill and cut onion slices in 4. Wrap pita breads in foil and warm on the grill. Arrange warm pitas on plates. Spread yogurt sauce over each pita and top each with tomatoes, cucumber, grilled onions and 2 skewers of chicken. Fold the sides of the pita together, pull the skewers out of the chicken and eat the pita like a taco. Submitted by: Heather Black, Director of Community Engagement

8 Mississippi Sin Dip 16 oz. sour cream 8 oz. cream cheese (at room temperature) 2 cups sharp cheddar cheese, shredded ½ cup ham, chopped ¼ cup green onions, sliced Few dashes hot sauce 1 tsp. Worcestershire sauce ¼ tsp. black pepper 1-16 oz. loaf French bread, unsliced Preheat oven to 350 degrees. Cut a thin, about 1 inch thick, oval slice off the top of the French Loaf leaving a couple inch perimeter. Set top aside. Remove most of the soft part of the bread, leaving a sturdy portion on sides and bottom. (Save the bread to use later with the dip, if desired.) Mix the first 8 ingredients together in a medium bowl until well combined. Pour mixture into hollowed bread. Place saved bread top on the top. Wrap in a double thickness of heavy duty aluminum foil and bake for 1 hour. Serve with reserved bread, bread top or crackers. Submitted by: Deborah Hosey, Human Resources Coordinator

9 Pam s Buttermilk Scones 2 1/3 cups flour ¾ tsp. salt 3 tsp. baking powder 1 tsp. baking soda 2 tbsp. sugar ½ cup margarine or shortening (cold) 1 egg buttermilk - make 1 cup Mix dry ingredients together. Cut in cold margarine until well blended margarine will be the size of small peas. Place egg into a measuring cup and beat lightly. Add buttermilk to make 1 cup altogether. Make a well in the flour mixture and pour in buttermilk/egg mixture all at once. Stir gently until just blended. Turn dough out onto a floured surface and sprinkle with flour. Roll out to about 1 ½ inch thick. Cut with a cookie cutter and place on a baking sheet. Brush tops with buttermilk and sprinkle with a bit of sugar. Cook at 425 degrees F. for minutes until tops are lightly browned. Submitted by: Deborah Hosey, Human Resources Coordinator

10 Plum and Peach Crisp Fruit: 1 pound ripe peaches 1 pound ripe plums 1/3 cup natural cane sugar (or brown sugar) 1 tablespoon plus 1 teaspoons arrowroot (or cornstarch) Crisp: ¾ cup rolled oats ¾ cup white whole wheat flour (all-purpose flour) ½ cup natural cane sugar (or brown sugar) ½ teaspoon cinnamon big pinch of salt 1/3 cup butter, melted 1/3 cup yogurt Preheat the oven to 400F degrees. Cut the peaches and plums into bite-sized, 1-inch pieces. Place the chopped fruit in a medium-sized bowl. In a separate small bowl whisk together the ¼ cup sugar and the arrowroot. Sprinkle over the fruit, toss gently (but well), add the orange blossom water (optional), toss again, and transfer the fruit to an 8-inch square baking dish (or your favorite equivalent-sized, deep-sided, solid-bottomed tart pan). To make the topping combine the oats, flour, sugar, and cinnamon together in a medium bowl. Stir in the butter, and then the yogurt and mix until everything comes together in a dough-like texture. Sprinkle the crumble evenly over the plum and peach mixture. Place the baking dish in the oven, middle rack, and bake for about minutes, or until the topping is golden. Sprinkle a bit more sugar on top as it comes out of the ovens, and if you have a lemon on hand, grate a bit of zest on top (optional). Enjoy warm or at room temperature. Submitted by: Alazar Awegachew, Gilbert Park Club Manager

11 Sugar Empanadas ½ cup softened butter 3 ounces cream cheese 1 cup all-purpose flour 1 cup strawberry jam ½ cup white sugar 1 teaspoon cinnamon The day before: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a ball, wrap in cling wrap, and put in the fridge overnight. Next day remove the dough from the fridge 30 minutes prior to using. Heat the oven to 375 degree F. Roll the dough thin. Cut with a 3 or 4 inch round cookie cutter. Place a small spoonful of jam in the center of each round. Fold and press edges together by moistening with water. Bake on ungreased cookie sheet for 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon. Submitted by: Brittany Marion, Program Facilitator, Victor Mager Club

12 Ultimate Breakfast Smoothie 1 banana, peeled and broken into chunks 1 cup (250 ml) yogurt, plain or flavoured 1 cup (250 ml) milk 1 cup (250 ml) mixed fruit (fresh or frozen) In a blender, or in a tall cup using an immersion blender, combine banana, yogurt, milk, and mixed fruit. Purée until smooth. Pour the smoothie into cups and serve immediately. For a thicker smoothie, freeze the banana until solid and use frozen fruit. Variations: Use chocolate milk instead of white milk Try adding nut or seed butter, flax seed, rolled oats, and/or high fibre cereal Submitted by: Heather Black, Director of Community Engagement

13 Catalina Cranberry Chicken 3 lb. (1.4 kg) bone-in skinless chicken thighs and/or breasts 1 can (398 ml) any whole berry cranberry sauce 1/2 cup Kraft Catalina Dressing 1 pkt. (39 g) onion soup mix Heat oven to 350 F. Place chicken in 2 (13x9-inch) baking dishes. Mix remaining ingredients; pour over chicken. Bake 50 min. or until chicken is done (170 F). Submitted by: Johnathan Kopchuk, VOICES

14 Mexican Bean Salad 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can kidney beans, drained 1 (15 ounce) can cannellini beans, drained and rinsed 1 green bell pepper, chopped 1 red bell pepper, chopped 1 (10 ounce) package frozen corn kernels 1 red onion, chopped 1/2 cup olive oil 1/2 cup red wine vinegar 2 tablespoons fresh lime juice 1 tablespoon lemon juice 1 tsp each grated lemon and lime rind 2 tablespoons white sugar 1 tablespoon salt 1 clove crushed garlic 1/4 cup chopped fresh cilantro 1/2 tablespoon ground cumin 1/2 tablespoon ground black pepper 1 dash hot pepper sauce 1/2 teaspoon chili powder 1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion. 2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder. 3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold. Even better the next day! Submitted by: Deborah Hosey, Human Resources