What s. CACFP Vegetable International Style. Around the World TryDay for Family Child Care. By National CACFP Forum

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1 United States Department of Agriculture What s Cooking USDA MIXING BOWL Cookbook CACFP Vegetable International Style Around the World TryDay for Family Child Care By National CACFP Forum

2 Find more recipes at Table of Contents Baked Squash 2 Broccoli Stir-Fry 4 Chickpeas & Tomatoes 6 Collard Greens 9 Corn, Zucchini and Tomato Pie 11 Gingered Carrots 14 Great Garden Soup 17 Greens & Beans Soup 22 Italian Vegetable Medley 214 Roasted Herb Potatoes 217 Sautéed Tofu and Broccoli 218 Southern Black-Eyed Peas 221 Squash Casserole 224 Veggie Mash Up 227 Veggie Stir-Fry with Ginger 230 Whipped Sweet Potatoes 233

3 << Table of Contents Baked Squash Makes: 4 Servings Ingredients vegetable cooking spray 1 squash Butternut (or acorn) squash a pinch Salt 2 tablespoons margarine 2 tablespoons brown sugar 1 teaspoon cinnamon 1/4 teaspoon ginger Directions 1. Preheat the oven to 400 degrees. 2. Cover baking sheet with foil and coat foil with vegetable cooking spray. 3. Wash the squash. 4. Cut the squash in half lengthwise on the cutting board. 5. Scoop out the seeds and strings. Cut in 1/2-inch slices. 6. Place the squash on the baking sheet. 7. Sprinkle with salt. 8. Melt margarine. Add brown sugar, cinnamon and ginger. 9. Spread margarine mixture on squash. 10. Bake 20 to 25 minutes or until tender. 11. Enjoy! Notes CACFP Vegetable International Style Page 2

4 Serving Size:1/4 of a butternut squash Source: New York CACFP CACFP Vegetable International Style Page 3

5 << Table of Contents Broccoli Stir-Fry Makes: 4 Servings Ingredients 3 cups broccoli, chopped 1 cup water 1 Bouillon cube 1 cup onion, chopped 2 teaspoons cornstarch 2 teaspoons Hot Mustard 2 tablespoons Duck sauce 2 teaspoons soy sauce 1/2 teaspoon garlic powder 1 tablespoon vegetable oil 2 cups rice, cooked 3 cups broccoli, chopped Directions 1. Boil water and add bouillon cube. Stir to dissolve and set aside to cool. 2. Wash and chop broccoli. 3. Cut onion in half. Cut ends and discard. Peel onion. Chop onion. 4. To make sauce: combine 1 tablespoon bouillon water with cornstarch in small cup. Pour cornstarch water back into bouillon water. Stir in hot mustard, duck sauce, soy sauce and garlic powder. CACFP Vegetable International Style Page 4

6 5. Heat oil in frying pan on medium. Add broccoli and onion. Stir-fry 3 to 5 minutes or until broccoli is tender. 6. Add sauce. Stir until mixture boils and thickens. 7. Serve broccoli over rice. 8. Enjoy! Notes Serving Size: 3/4 cup of stir-fry over 1/2 cup of rice Source: New York CACFP CACFP Vegetable International Style Page 5

7 << Table of Contents Chickpeas & Tomatoes Prep time: 5 minutes Cook time: 25 minutes Makes: 6 Servings Chickpeas, also known as garbanzo beans, are a popular part of vegetarian meals in Northern Africa. In this recipe, chili powder, cumin, and ginger create a wonderful flavor, without too much heat. Ingredients 1 teaspoon Canola oil 1 1/4 cups Onion, fresh, peeled, 1/4" diced 2 cloves Garlic, fresh, minced (1 clove is about 1/2 teaspoon minced) 1/2 teaspoon Ginger, fresh, grated (If using ground ginger reduce amount by half) 2 1/2 cups Garbanzo beans (chickpeas), canned, drained, and rinsed or garbanzo beans, dry, cooked CACFP Vegetable International Style Page 6

8 3 cups Tomatoes with juice, canned, low-sodium, diced 1/4 cup Water 1/2 teaspoon Chili powder 1 1/2 teaspoons Cumin, ground Directions 1. Heat oil in a small stockpot on medium-high heat. Add onions and sauté until soft. Do not brown. Add the garlic and ginger, stir until fragrant. 2. Add the garbanzo beans (chickpeas), tomatoes and juice, water, chili powder, and cumin. Continue cooking on medium-high heat and bring to a boil. 3. Reduce heat to medium and simmer uncovered for 10 minutes or until there is only enough liquid to cover the bottom of the pan. Heat to 140 F or higher for at least 15 seconds. 4. Serve 1/2 cup. Critical Control Point: Hold at 140 F or higher. Notes CACFP Crediting Information: 1/2 cup provides Legume as Meat Alternate: 1 1/2 oz. equivalent meat alternate and 1/4 cup vegetable OR Legume as Vegetable 5/8 cup vegetable. Tips for Soaking Dry Beans 1 lb. dry garbanzo beans (chickpeas) = about 2 1/2 cups dry or 6 1/4 cups cooked garbanzo beans (chickpeas). CACFP Vegetable International Style Page 7

9 Overnight Method: Add 1 3/4 qt. cold water to every 1 lb. of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe. Quick-Soak Method: Boil 1 3/4 qt. of water for each 1 lb. of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe. Tips for Cooking Dry Beans: Once the beans have been soaked, add 1 3/4 qt. water for every lb. of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use cooked beans immediately. Critical Control Point: Hold for hot service at 140 F or higher or chill for later use. To chill, cool to 70 F within 2 hours and to 40 F or lower within an additional 4 hours. For a quantity recipe that yields 25 or 50 servings see: Source: Team Nutrition: Adapted from recipe provided by Learning Care Group. CACFP Vegetable International Style Page 8

10 << Table of Contents Collard Greens Prep time: 10 minutes Cook time: 20 minutes Makes: 6 Servings Collard greens are a popular vegetable in southern cuisine, but can also be found in meals around the world, such as Tanzania, Kenya, Brazil, Portugal, and Kashmir. They are often cooked with other leafy green vegetables such as turnip greens, kale, or mustard greens. Ingredients 2 tablespoons Turkey bacon, cooked, chopped (2 Tbsp = about 1 slice) 1/2 cup Onions, fresh, peeled, 1/4" diced 2 quarts Collard greens, fresh, leaves only, chopped 1 cup Water 1/4 teaspoon Liquid smoke (optional) CACFP Vegetable International Style Page 9

11 Nonstick cooking spray Directions 1. Coat a medium stockpot with nonstick cooking spray and heat over medium heat. 2. Heat bacon for 3-4 minutes, until lightly brown, stirring frequently. 3. Increase heat to medium-high. Add onions and sauté until soft. 4. Add collard greens and sauté for 1-2 minutes, stirring continuously. Sauté until greens begin to wilt. 5. Add water to stockpot, cover, and bring to a boil. Reduce heat to medium. Simmer for 5-7 minutes, stirring occasionally. Stir in liquid smoke (optional). Remove from heat when greens are tender. Heat to 140 F or higher for at least 15 seconds. 6. Serve 1/3 cup. Critical control Point: Hold at 140 F or higher. Notes CACFP Crediting Information: 1/3 cup provides 1/4 cup vegetable. For a quantity recipe that yields 25 or 50 servings see: Source: Team Nutrition: Adapted from CACFP Vegetable International Style Page 10

12 << Table of Contents Corn, Zucchini and Tomato Pie Prep time: 5 minutes Cook time: 25 minutes Makes: 6 Servings Colorful and hearty, this savory pie is a great way to showcase summer vegetables. Serve it as a side dish or a meatless entrée. Ingredients Nonstick Cooking Spray 1 cup Zucchini, fresh, unpeeled, 1/8" sliced 1 cup Tomatoes, fresh, 1/8" sliced 3/4 cup Corn, frozen, whole kernel, thawed 1 teaspoon Lemon juice, fresh squeezed, seeds removed OR Lemon juice bottled CACFP Vegetable International Style Page 11

13 1 teaspoon Dill weed, fresh, chopped 1/8 teaspoon Salt, table 1/4 teaspoon Black pepper, ground 3 tablespoons Parmesan cheese, grated 1/4 cup Whole-wheat bread crumbs Directions 1. Preheat oven to 350 F. 2. Lightly coat a medium baking dish (8 x 8 ) with nonstick cooking spray. 3. Place zucchini slices in the bottom of the baking dish, cover with tomato slices, and top with corn. 4. Sprinkle lemon juice evenly over vegetables. 5. Make seasoning mixture: In a small bowl, mix together dill, salt, black pepper, parmesan, and bread crumbs. 6. Sprinkle seasoning mixture evenly over vegetables and lightly spray with nonstick cooking spray. 7. Cover with foil and bake for 25 minutes or until zucchini is tender. Heat to 140 F or higher for at least 15 seconds. 8. Cut int 6 even pieces. Serve 1 piece. Critical Control Point: Hold for hot service 140 F or higher. Notes CACFP Crediting Information: 1 piece provides 1/4 cup vegetable. For a quantity recipe that yields 25 or 50 servings see: CACFP Vegetable International Style Page 12

14 . Source: Team Nutrition: Adapted from CACFP Vegetable International Style Page 13

15 << Table of Contents Gingered Carrots Prep time: 5 minutes Cook time: 15 minutes Makes: 6 Servings Ginger, also known as ginger root, is a popular spice used in traditional Chinese cooking. It can be found in soups, stews, marinades, and stir-fried dishes. If you want to experience the full, bold flavor of ginger, mince or grate it. For a lighter flavor, cut the ginger into long slivers. Ingredients 2 cups Water 2 cups Carrots, fresh, peeled, sliced diagonally 1 tablespoon Honey 1 teaspoon Lemon juice, fresh squeezed, seeds removed or lemon juice, bottled 1 teaspoon Parsley, dried (optional) CACFP Vegetable International Style Page 14

16 1 teaspoon Margarine, unsalted, trans-fat free 1/2 teaspoon Ginger, fresh, grated 1/8 teaspoon Salt, table Directions 1. Add about 1-2 inches of water to a small stockpot with a steamer basket or a double boiler. Bring water to a rolling boil. 2. Add carrots to the steamer basket or double boiler and cook until carrots are tender, but not mushy, about 9-10 minutes. Heat to 140 F or higher for at least 15 seconds. 3. Prepare ginger glaze while carrots are cooking by combining the remaining ingredients in a medium mixing bowl. Pour hot steamed carrots into the ginger glaze and stir until honey and margarine melt. 4. Serve 1/4 cup. Critical Control Point: Hold at 140 F or higher. Notes CACFP Crediting Information: 1/4 cup provides 1/4 cup vegetable. Food Safety Tip: Honey should not be given to or used in foods for children under 1 year of age, as it may contain botulism spores which can cause infant botulism. This is a serious type of food-related illness that can make a baby very sick. CACFP Vegetable International Style Page 15

17 For a quantity recipe that yields 25 or 50 servings see: Source: Team Nutrition: Adapted from a recipe in the Standardized Ethnic Recipes for Child-Care Centers and Family Day Homes Cookbook. CACFP Vegetable International Style Page 16

18 << Table of Contents Great Garden Soup Prep time: 20 minutes Cook time: 30 minutes Makes: 6 Servings This soup is reminiscent of chili. It is a traditional Native American stew consisting of squash, corn, and beans. Native American stories of the Three Sisters refer to a tradition of planting corn, beans, and squash together in the garden. This practice was good for the soil and yielded healthy vegetables. Ingredients Nonstick cooking spray 4 ounces Ground beef, at least 90% lean, raw, fresh or frozen 2/3 cup Onions, fresh, 1/4" diced 2 cloves Garlic, fresh, minced (1 clove is about 1/2 teaspoon minced) CACFP Vegetable International Style Page 17

19 1 tablespoon Jalapeno pepper, fresh, seeds and veins removed, minced 2/3 cup Butternut squash, fresh, 1/2" cubed 1/4 cup Green beans, fresh, cut into 1/2" pieces 3 tablespoons Corn, frozen 1 tablespoon Thyme, dried 1/4 cup Summer squash, fresh, unpeeled, 1/2" diced 1/4 cup Zucchini, fresh, unpeeled, 1/2" diced 11 ounces Kidney beans, low sodium, rinsed, and drained or kidney beans, dry, cooked (1 1/2 cups + 2 tbsp) 1/3 cup Tomato sauce, canned 3/8 cup Tomatoes with juice, canned, diced 1/4 cup Water Directions 1. Coat a medium skillet with nonstick cooking spray. 2. Heat the skillet on medium-high heat. 3. Add ground beef and brown. Heat to 165 F or higher for at least 15 seconds. Drain. 4. In a medium stockpot add browned beef, onions, garlic, jalapeno peppers, butternut squash, green beans, corn, and thyme. Cook for 4-6 minutes on medium-high heat. Stir occasionally until onions and peppers are tender. (If using a slow cooker see instructions below in the notes section). 5. Add summer squash, zucchini, kidney beans, tomato sauce, tomatoes with juice, and water. Stir well. Bring to a boil. CACFP Vegetable International Style Page 18

20 6. Reduce heat to medium and simmer uncovered for 20 minutes or until vegetables are tender. Stir often. Heat to 140 F or higher for 15 seconds. Serve 2/3 cup. Critical Control Point: Hold at 140 F or higher. Notes CACFP Crediting Information: 2/3 cup provides Legume as Meat Alternate: 1 1/2 oz. equivalent meat/meat alternate and 1/4 cup vegetable OR Legume as Vegetable: 1/4 oz. meat and 1/2 cup vegetable. Chef Tips: For optimal browning and taste: 1. Do not rinse ground beef. 2. Do not crowd ground beef. Crowding may cause the juices to pool around the meat. Pooling causes the juices to steam the beef rather than brown it, making it less flavorful. Variations: If ground beef is frozen, defrost in the refrigerator for 1 day per 1-5 pounds. Store raw beef at 40 F or lower. If using a slow cooker, add browned beef and vegetable mixture along with remaining ingredients into a slow cooker. Cook for 3 hours on high or 6 hours on low. See Slow Cooker safety tips below. Slow Cooker and Food Safety Tips Slow cookers cook food slowly at a low temperaturegenerally between 170 F and 280 F. The low heat helps less expensive, leaner cuts of meat become tender and shrink less. CACFP Vegetable International Style Page 19

21 If you cut up the meat and vegetables in advance, store them separately in the refrigerator. The slow cooker may take several hours to reach a safe, bacteria-killing temperature. Always thaw meat or poultry before putting it into the slow cooker. Make sure the cooker is plugged in and turned on. Keep the lid in place. Tips for Soaking Dry Beans: 1 lb. dry kidney beans = about 2 1/2 cups dry or 6 1/4 cups cooked kidney beans. Overnight Method: Add 1 3/4 qt. cold water to every 1 lb. of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe. Quick-Soak Method: Boil 1 3/4 qt. of water for each 1 lb. of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe. Tips for Cooking Dry Beans: Once the beans have been soaked, add 1 3/4 qt. water for every lb. of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use cooked beans immediately. Critical Control Point: Hold for hot service at 140 F or higher or chill for later use. To chill, cool to 70 F within 2 hours and to 40 F or lower within an additional 4 hours. CACFP Vegetable International Style Page 20

22 For a quantity recipe that yields 25 or 50 servings see: Source: Team Nutrition: Adapted from Oneida Indian Nation's Three Sisters Cookbook. CACFP Vegetable International Style Page 21

23 << Table of Contents Greens & Beans Soup Prep time: 20 minutes Cook time: 35 minutes Makes: 6 Servings The spice combination in this North African dish is sure to delight your taste buds. The paprika, cumin, cinnamon, ginger, and thyme provide an aromatic blend of scents and introduces children to new flavors. These spices are often combined to be used as rubs for meats or sprinkled on roasted vegetables. Ingredients 1 tablespoon Canola oil 1/2 cup Onions, fresh, peeled, 1/4" diced 2/3 cup Sweet Potatoes, fresh, peeled, 1/2" diced 2 1/2 cups Garbanzo beans (chickpeas), low-sodium, canned, drained, and rinsed or garbanzo beans, dry, cooked (2 1/2 cups = 14 oz.) CACFP Vegetable International Style Page 22

24 1/2 teaspoon Paprika, dried, ground 1/2 teaspoon Cinnamon, dried, ground 1/2 teaspoon Ginger, dried, gound 1/2 teaspoon Cumin, dried, ground 1 teaspoon Thyme, dried, ground 1/2 teaspoon Salt, table 1/4 teaspoon Black pepper, ground 5 cups Collard greens, raw, stems removed, chopped into long thick strips (chiffonade), packed 1/4 cup Salsa, tomato, traditional (not chunky) 2 cups Water Directions 1. Heat oil in a medium stockpot on medium-high heat. Add onions and sweet potatoes, sauté until onions are soft. Do not brown. 2. Add garbanzo (chickpeas) beans and dried spices. Continue cooking, stirring frequently, for 1 minute or until seasonings have fully coated the vegetables. 3. Add collard greens and cook for 1 minute, stir frequently. 4. Add salsa and 1 cup of water. Bring to a boil. 5. Reduce heat to medium and simmer covered for minutes or until soup has thickened and sweet potatoes are tender. Check frequently to make sure stew is not sticking to the bottom of the pot. Add more water if needed. Heat to 140 F or higher for at least 15 seconds. 6. Serve 2/3 cup. CACFP Vegetable International Style Page 23

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213 CACFP Crediting Information: 2/3 cup provides Legume as Meat Alternate: 1 1/2 oz. equivalent meat alternate and 1/4 cup vegetable OR Legume as Vegetable: 5/8 cup vegetable. Tips for Soaking Dry Beans: 1 lb. dry garbanzo beans (chickpeas) = about 2 1/2 cups dry CACFP or Vegetable International Style Page /4

214 Source: Team Nutrition: Adapted from North African Gumbo recipe by Jorge Collazo, New York City Schools. CACFP Vegetable International Style Page 213

215 << Table of Contents Italian Vegetable Medley Prep time: 10 minutes Cook time: 35 minutes Makes: 6 Servings Italian seasoning, which typically includes rosemary, oregano, thyme, and marjoram, adds extra flavor to this easy veggie recipe. Ingredients Nonstick cooking spray 3/4 cup Tomatoes with juice, canned, diced 1/2 cup Onion, fresh, peeled, 1/4" diced 1/4 cup Green beans, fresh, cut, 1/2" pieces 1/3 cup Okra, frozen, cut 1/4 cup Green bell pepper, fresh, 1/4" diced 2 teaspoons Lemon juice, fresh squeezed, seeds removed OR bottled CACFP Vegetable International Style Page 214

216 1/2 teaspoon Italian seasoning, dried 1/4 teaspoon Salt, table 1/4 cup Zucchini, fresh, unpeeled, 1/4" diced 1/2 cup Eggplant, fresh, unpeeled, 1/2" cubed 1 tablespoon Parmesan cheese, grated Directions 1. Preheat oven to 400 F. 2. Lightly coat a medium baking pan (about 8 x 8 ) with nonstick cooking spray. 3. In a medium bowl combine tomatoes with juice, onions, green beans, okra, green pepper, lemon juice, Italian seasoning, and salt. 4. Place vegetable mixture in baking pan. 5. Cover with foil and bake for 15 minutes. 6. Remove from the oven and stir in zucchini and eggplant. 7. Continue baking uncovered for 20 minutes or until vegetables are tender. Stir occasionally. Heat to 145 F for at least 15 seconds. 8. Sprinkle top with Parmesan cheese. 9. Serve 1/4 cup. Critical Control Point: Hold for hot service 140 F or higher. Notes CACFP Crediting Information: CACFP Vegetable International Style Page 215

217 1/4 cup provides 1/4 cup vegetable. For a quantity recipe that yields 25 or 50 servings see: Source: Team Nutrition: Adapted from CACFP Vegetable International Style Page 216

218 << Table of Contents Roasted Herb Potatoes Cook time: 30 minutes Makes: 4 Servings Ingredients vegetable cooking spray 3 cups Potatoes, cubed 2 teaspoons vegetable oil 1/2 teaspoon rosemary 1/2 teaspoon salt Directions 1. Preheat oven to 450. Coat baking sheet with vegetable cooking spray. 2. Wash potatoes. Cut into 1/2-inch cubes and place in large bowl. 3. Combine oil, rosemary, and salt in a small bowl. Pour this mixture over potatoes, stirring to coat evenly. 4. Spread potatoes onto baking sheet. 5. Bake 25 to 30 minutes or until lightly browned. 6. Enjoy! Source: New York CACFP CACFP Vegetable International Style Page 217

219 << Table of Contents Sautéed Tofu and Broccoli Prep time: 10 minutes Cook time: 16 minutes Makes: 6 Servings Tofu takes on a savory and sweet blend of flavors in this Asian-inspired recipe. Ingredients 1 cup Water 3 ounces Spaghetti noodles, whole-wheat, uncooked 20 ounces Tofu, firm, drained, cubed 1/2" 1/4 cup Soy sauce, low-sodium 1 teaspoon Sesame oil 1 tablespoon Brown sugar, packed CACFP Vegetable International Style Page 218

220 4 cloves Garlic, fresh, minced (1 clove is about 1/2 teaspoon minced) 1 tablespoon Ginger root, shredded 1/8 teaspoon Red pepper flakes 2 teaspoons Canola oil 1 quart Broccoli, fresh, chopped (1 qt = about 8 oz) 1 1/2 teaspoons Sesame seeds Directions 1. Heat water to a rolling boil. 2. Break spaghetti noodles in half. Slowly add noodles to boiling water. Stir constantly until water returns to a boil. Cook about 8 minutes or until al dente. Stir occasionally. Do not overcook. Drain well. 3. Place tofu between two plates or between the bottom, flat surface of two pans. Apply slight pressure to squeeze out some of the liquid from the tofu. 4. Cut tofu into 1/2 cubes. 5. Make sauce: In a small bowl, combine soy sauce, sesame oil, brown sugar, garlic, ginger root, and red pepper flakes. 6. Place tofu in a large bowl. Pour sauce over tofu. Carefully turn tofu several times to coat well. Set aside. 7. Heat canola oil in a large nonstick skillet. 8. Add broccoli and sauté for about 3 minutes, or until broccoli turns bright green and becomes tender and crispy. (Note: Large broccoli pieces may be a choking hazard, for younger children, chop broccoli into smaller pieces.) 9. Remove broccoli from the pan and set aside. CACFP Vegetable International Style Page 219

221 10. Place tofu and marinade in skillet on medium-high heat and cook for 5 minutes on each side or until browned, turn gently. 11. Gently stir in broccoli and continue cooking. Heat to140 F for at least 15 seconds. 12. Remove from heat, add sesame seeds, and stir gently. 13. Serve 1 cup. Critical Control Point: Hold for hot service 140 F or higher. Notes CACFP Crediting Statement: 1 cup provides 1 1/2 oz. equivalent meat alternate, 1/4 cup vegetable, and 1/2 oz. equivalent grains. For a quantity recipe that yields 25 or 50 servings see: Source: Team Nutrition; Adapted from compliant.pdf. CACFP Vegetable International Style Page 220

222 << Table of Contents Southern Black-Eyed Peas Prep time: 5 minutes Cook time: 15 minutes Makes: 6 Servings This is a flavorful southern dish that can be served as an entrée or as a side dish Black-eyed peas are sometimes eaten on New Year s Day because they are believed to bring wealth and luck to those who eat them. They are a staple crop in the southeast region of the United States. In addition to providing the peas, the leaves of the plant can be harvested and cooked as well. Ingredients 2 tablespoons Turkey bacon, cured, chopped (about 1 slice) 2 cups Black-eyed peas, low-sodium, canned, drained, and rinsed or black-eyed peas, dry, cooked (2 cups = 12 1/2 oz.) CACFP Vegetable International Style Page 221

223 1/2 cup Water 1/2 teaspoon Garlic powder 1/4 teaspoon Onion powder 1 teaspoon Sugar, granulated 1/4 teaspoon Salt, table 1/8 teaspoon Black pepper, ground 1/8 teaspoon Liquid smoke, hickory flavor recommended (Optional) Directions 1. Heat a small stockpot on medium heat. 2. Add bacon and cook for 3-4 minutes, until lightly brown. 3. Add the remaining ingredients and bring to a boil. Reduce heat to medium and simmer uncovered for about 8-10 minutes until black-eyed peas have thickened. Critical Control Point: Heat to 140 F or higher for at least 15 seconds. 4. Serve 1/4 cup. Critical Control Point: Hold at 140 F or higher. Notes CACFP Crediting Information: 1/4 cup provides Legume as Meat Alternate: 1/2 oz. equivalent meat alternate OR Legume as Vegetable: 1/4 cup vegetable. CACFP Vegetable International Style Page 222

224 Tips for Soaking Dry Beans 1 lb. dry black-eyed peas = about 2 3/4 cups dry or 7 cups cooked black-eyed peas. Overnight Method: Add 1 3/4 qt. cold water to every 1 lb. of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe. Quick-Soak Method: Boil 1 3/4 qt. of water for each 1 lb. of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe. Tips for Cooking Dry Beans Once the beans have been soaked, add 1 3/4 qt. water for every lb. of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use cooked beans immediately. Critical Control Point: Hold for hot service at 140 F or higher or chill for later use. To chill, cool to 70 F within 2 hours and to 40 F or lower within an additional 4 hours. For a quantity recipe that yields 25 or 50 servings see: Source: Team Nutrition: Adapted from recipe by Florida Health.gov. CACFP Vegetable International Style Page 223

225 << Table of Contents Squash Casserole Prep time: 10 minutes Cook time: 35 minutes Makes: 6 Servings Looking for ways to vary your vegetables? This easy casserole is a great way to try summer squash. Ingredients Nonstick cooking spray 3/4 cup Onions, fresh, peeled, 1/4" diced 1 cup Zucchini, fresh, unpeeled, grated 1 cup Yellow squash, fresh, unpeeled, grated 1/2 teaspoon Parsley, dried 1/2 teaspoon Oregano, dried 1/8 teaspoon Salt, table 1/8 teaspoon Black pepper, ground CACFP Vegetable International Style Page 224

226 1 egg, large, whole 2 tablespoons Milk, fat-free (skim) 1 1/4 ounces Sharp cheddar cheese, reduced-fat, shredded Directions 1. Preheat oven to 400 F. 2. Lightly coat a medium baking dish (8 x 8 ) with nonstick cooking spray. Set aside. 3. Spray a medium skillet with nonstick cooking spray and heat over medium-high heat. 4. Sauté onions for 3 minutes or until soft. Stir frequently. 5. Add zucchini and yellow squash. Sauté for 5 minutes. Stir frequently. 6. Add parsley, oregano, salt, and pepper and stir. Continue cooking until zucchini and yellow squash begin to lightly brown, about 5 minutes. Remove from heat. 7. In a small bowl whisk egg and milk together. 8. Place sautéed vegetables in baking dish. Top with egg and milk mixture and lightly stir. Be sure to keep vegetables spread evenly on the bottom of the pan. Sprinkle cheese evenly on top of mixture. 9. Bake uncovered for 20 minutes. Heat to 160 F or higher for at least 15 seconds. 10. Cut pan into 6 pieces. Serve 1 piece. Critical Control Point: Hold for hot service 140 F or higher. Notes CACFP Vegetable International Style Page 225

227 CACFP Crediting Information: 1 piece provides 1/2 oz. equivalent meat alternate and 1/4 cup vegetable. For a quantity recipe that yields 25 or 50 servings see: Source: Team Nutrition: Adapted from Manataka American Indian Council Cookin With Three Sisters. CACFP Vegetable International Style Page 226

228 << Table of Contents Veggie Mash Up Prep time: 15 minutes Cook time: 20 minutes Makes: 6 Servings Irio, a simple dish of mashed potatoes, corn, and green vegetables is a traditional Kenyan dish. This delicious version of the recipe uses vegetables that are commonly available in the United States. Ingredients 2 cups Water 1 1/4 cups Yellow potatoes, fresh, peeled, quartered (about 2 medium potatoes) 2/3 cup Green peas, low-sodium, canned, drained 1/2 tablespoon Canola oil 2 cloves Garlic, fresh, minced (1 clove is about 1/2 teaspoon minced) CACFP Vegetable International Style Page 227

229 1 cup Swiss chard, raw, chopped into long, thin strips (chiffonade), packed 1/3 cup Corn, low-sodium, canned, drained 1/4 teaspoon Sage, dry, ground 1/4 teaspoon Onion powder 1 teaspoon Salt, table 1/4 teaspoon Black pepper, ground Directions 1. Add the potatoes to a small stockpot and cover completely with cold water (about 2 cups). Bring to a boil on medium-high heat. Boil for 10 minutes. 2. Add the peas to the pot of boiling potatoes and continue to boil the vegetables for an additional 5 minutes, or until potatoes are tender. Critical Control Point: Heat to 140 F or higher for at least 15 seconds. 3. Turn stove off, drain the water from the potatoes and peas, reserving about 1/2 cup of cooking water. 4. Mash potatoes and peas with a potato masher or mixer. Do not over mix. If mixture is too dry, add reserved water 1 tablespoon at a time until the desired consistency is reached. 5. Heat oil in a medium sauté pan. Sauté garlic, Swiss chard, corn, sage, onion powder, salt, and pepper on medium-high heat until onions are tender and sage is toasted, about 5-7 minutes. 6. Stir the sautéed vegetables into the hot potato-pea mash. 7. Serve 1/4 cup. CACFP Vegetable International Style Page 228

230 Critical Control Point: Hold at 140 F or higher. Notes CACFP Crediting Information: 1/4 cup provides 1/4 cup vegetable. For a quantity recipes that yields 25 or 50 servings see: Source: Team Nutrition: Adapted from CACFP Vegetable International Style Page 229

231 << Table of Contents Veggie Stir-Fry with Ginger Prep time: 5 minutes Cook time: 7 minutes Makes: 6 Servings The standout ingredient in this flavorful dish is ginger. Ginger is a very aromatic spice that is popular throughout China, particularly in Szechuan and Cantonese inspired recipes. Give your menu new life with this simple side dish. Ingredients 2 tablespoons Water 1 teaspoon Cornstarch 1/2 teaspoon Sugar, granulated 1/4 teaspoon Salt, table 1 teaspoon Canola oil CACFP Vegetable International Style Page 230

232 3/4 cup Carrots, frozen, sliced 3/4 cup Green beans, frozen, cut 1 cup Broccoli, frozen, chopped 1 teaspoon Ginger, fresh, grated Directions 1. In a small bowl whisk together water, cornstarch, sugar, and salt until smooth. Set aside. 2. Heat oil on medium-high heat in a wok or small skillet. 3. Add carrots, green beans, and broccoli to the hot skillet. Cook for 3 minutes. Stir frequently. 4. Add ginger and cook 2-3 minutes or until vegetables are tender. Heat to 145 F for at least 15 seconds. 5. Add mixture from step 1 and cook for 1 minute, stirring constantly. Cook until vegetables are coated with sauce. 6. Serve 1/4 cup. Critical Control Point: Hold for hot service 140 F or higher. Notes CACFP Crediting Information: 1/4 cup provides 1/4 cup vegetable. CACFP Vegetable International Style Page 231

233 For a quantity recipe that yields 25 or 50 servings see: Source: Team Nutrition: Adapted from Texas CACFP Ethnic Recipes. CACFP Vegetable International Style Page 232

234 << Table of Contents Whipped Sweet Potatoes Prep time: 5 minutes Cook time: 20 minutes Makes: 6 Servings Brighten your plate with the perfect side dish. This quick and easy-to-prepare sweet potato recipe will become a menu favorite. Ingredients 14 ounces Sweet potatoes, fresh, peeled, cut into quarters (about 3 1/8 cups) 1 tablespoon Milk, 1% (low-fat) 1 tablespoon Margarine, trans-fat free 1/4 teaspoon Salt, table 1/4 teaspoon Black pepper, ground CACFP Vegetable International Style Page 233

235 Directions 1. Place sweet potatoes in a pot of water and bring to a boil. Cook until fork tender, about 20 minutes. Drain well. Heat to 145 F for at least 15 seconds. 2. In a medium bowl, immediately combine drained sweet potatoes, milk, margarine, salt, and pepper. 3. Using an electric mixer, mix on medium speed until potatoes are smooth and fluffy. 4. Serve 1/4 cup. Critical Control Point: Hold for hot service 140 F or higher. Notes CACFP Crediting Information: 1/4 cup provides 1/4 cup vegetable. For a quantity recipe that yields 25 or 50 servings see: Source: Team Nutrition: Adapted from CACFP Vegetable International Style Page 234