2014 Jr Iron Chef Competition Delaware Academy, Delhi, NY Saturday, March 22, 2014 High School Recipes
Team: Savor 20-14 FIRST PLACE WINNER Recipe: Mexican Quinoa Salad 1 cup quinoa 2 cups water 1 can (15oz) black beans 1 ½ cups corn, frozen 1 cup carrot, peeled, shredded 1 ½ cups Cherry or grape tomatoes 1 red bell pepper, diced 5 chives or green onions, diced ¼ cup cilantro, minced ¼ cup parsley, minced 4 cups baby spinach Dressing: 2/3 cups olive oil 1 Tbsp plus 1 tsp honey 2 Tbsp lime juice (about 1 lime) 1 ½ tsp cumin 1 large clove garlic ¼ tsp kosher salt(to taste) 1. Rinse and drain quinoa using hand strainer with screen. 2. Add quinoa to stock pot with 2 cups water and bring to boil 3. Cover, reduce heat to low, and simmer 20 minutes or until quinoa is tender and all water absorbed. Let cool slightly. 4. Make garlic paste. 5. In a small bowl, combine olive oil, garlic paste, honey, cumin, & salt to taste. 6. Whisk thoroughly to combine. Set aside. 7. Drain black beans 8. Thaw and drain corn, if needed, pat dry. 9. Quarter or halve tomatoes 10. Small dice red bell pepper. 11. Dice chives or green onions.
12. Fine mince the cilantro and parsley. 13. In a large bowl combine the cooked quinoa, black beans, corn, tomatoes, carrots, red pepper, green onions, cilantro and parsley. 14. Pour approx. 2/3 dressing over the top of the quinoa salad and lightly toss to combine. Adjust seasoning to taste. 15. In another large bowl pour remaining dressing over the baby spinach leaves and lightly toss to combine. 16. Place about 1 cup of the dressed spinach leaves in a salad bowl or on a plate. 17. Top each pile of spinach with quinoa salad. 18. Serve immediately or chill before serving.
Team: Shake-n-Bakers SECOND PLACE WINNER Recipe: Rigatoni with Vegetable Bolognese 1 oz dried porcini mushrooms 2 cups hot water 3 carrots, peeled and chopped 2 cups tomatoes, canned, diced 1 onion, chopped 2 red peppers, seeded and chopped 2 garlic cloves ¼ cup olive oil 2 tsp chopped fresh thyme leaves 1 tsp chopped fresh oregano leaves 2 tsp salt 1 tsp fresh ground black pepper 3 tsp red pepper flakes 6 oz baby bella (cremini) mushrooms 3 Tbsp tomato paste ½ cup mascarpone cheese 1 lb WWheat rigatoni ½ cup parmesan cheese 1. Place dried mushrooms in a small bowl and cover with 1 ½ cups very hot water. Set aside and let the mushrooms soften. 2. Chop the vegetables until finely chopped but still chunky. 3. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. 4. Strain the porcini mushrooms, reserving the mushroom liquid. 5. Add both mushrooms (porcini and cremini) and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. 6. Add porcini mushroom liquid. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, bout 10 minutes. 7. Add mascarpone cheese and stir just until the cheese is incorporated. 8. Meanwhile, bring a large pot of water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. 9. Drain the pasta, reserving ½ cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved past liquid, if necessary, to moisten the sauce. 10. Combine pasta and vegetables. Toss with parmesan cheese and serve.
Team: Flaming Knives Recipe: Vegetable Lasagna in Parmesan Cream Sauce Serves: 9 (From Kraft Recipes) Prep Time: 40 min Cook Time: 1 hour 40 min 3 Tbsp butter 2 Tbsp flour ¼ tsp salt 2 cups milk, low fat ½ cup Kraft grated parmesan cheese 2 Tbsp oil 3 cups chopped broccoli 1 cup frozen carrots,shredded 1 onion, chopped 3 cloves garlic, minced 2 cups POLLY-O original ricotta cheese 1/3 cup chopped fresh basil leaves 9 lasagna noodles, cooked, drained 3 cups POLLY-O Pizza Shreds 4 Cheese blend, divided 1. Preheat oven to 350 F. 2. Melt butter in medium saucepan on low heat. 3. Stir in flour and salt; cook 2 minutes or until bubbly, stirring frequently. 4. Gradually add milk, stirring until well blended. 5. Cook on medium heat until mixture boils and thickens, stirring constantly. 6. Reduce heat to low; simmer 3 minutes; stir in parmesan cheese; set aside. 7. Heat oil in large skillet on medium high heat. Add broccoli, carrots, onion, and garlic; cook and stir 4-5 minutes until tender; set aside. 8. Mix ricotta and basil in a bowl. 9. Spoon ¼ cup of the parmesan sauce into 12X8 inch baking dish; cover with 3 lasagna noodles, half the ricotta mix,, 1/3 of the vegetable mix, 1 cup Pizza Shreds and 1/3 of the remaining parmesan sauce. 10. Repeat with noodles, ricotta mix, vegetable mix, cheese and sauce. 11. Top with last 3 noodles and remaining parmesan sauce, vegetable mix and 1 cup Pizza Shreds. 12. Bake 55 minutes. Uncover and bake 5 more minutes.
Team: Fonda Farmers Recipe: Cheesey Broccoli Soup with Garlic Flatbread Wedges 1 Tbsp butter ½ onion, chopped ¼ cup butter ¼ cup flour 2 cups low fat milk 2 cups vegetable stock 1lb bag frozen broccoli 1 cup carrots 8 oz cheddar cheese, grated 1 ¾ cup all purpose flour ¾ tsp salt ¼ tsp baking powder ¼ cup vegetable shortening 3 cloves garlic, minced ½ cup hot water 8 oz mozzarella cheese DIRECTIONS for soup: 1. Peel onions and dice. 2. Saute onion in 1 Tbsp butter. Set aside. 3. Cook ¼ cup butter and flour in medium pot using whisk over medium heat for 3-5 minutes. 4. Stirring constantly, add the milk, vegetable stock, broccoli, carrots, and onions. 5. Cook on low for 30-40 minutes, stirring occasionally. 6. 5 minutes befor soup is finished, add the cheddar cheese and cook until cheese is melted. 7. Add salt and pepper to taste.
DIRECTIONS for garlic flatbread wedges: 1. Mix flour, salt, and baking powder in a bowl. 2. Add shortening and minced garlic and work with pastry blender. 3. Pour in hot water and stir. 4. Knead with hands for 3 minutes. 5. Divide into 6 balls. 6. Roll them into smooth balls and flatten into a circle about 1/8in thick. 7. Preheat the pan with butter. 8. Place the flatbread in pan and cook 1 minute on each side. 9. Remove and top with mozzarella cheese. 10. Cut into wedges.
Team: Asian Invaders Recipe: Creamy Garlic Udon Noodle Veggie Stir-Fry with Tofu 1 Tbsp safflower oil 3 ½ cups cooked/drained udon noodles 1 cup nutritional yeast 1 cup vegetable broth 3 Tbsp mayonaise 1 tsp garlic, minced 1 tsp pepper 2 Tbsp seasoned rice vinegar A bit of soy sauce Cayenne pepper 1-2 cups of firm tofu 1-2 cups frozen vegetables: broccoli corn carrots red peppers spinach 1. Add 1 Tbsp safflower oil to large saute pan or wok. Add the cooked udon noodles. Allow to brown about 1-2 minutes. 2. Add in vegetable broth to wilt and soften the noodles. 3. Reduce heat and add mayo, seasonings, and nutritional yeast. Gently fold ingredients into the noodles creating a creamy sauce. 4. Push noodles to one side and start cooking the stir-fry vegetables. Cook for a minute and then fold into noodles. Cook for another 5 minutes. For Tofu: 1. Soak up all the moisture from the tofu block. 2. Set tofu in heated pan with oil. 3. Sprinkle with cayenne pepper, pepper, and soy sauce. 4. Cook 6-8 minutes, turn when sides turn golden; then cook other side 4 minutes. 5. Add the rice vinegar to the whole mixture at the end. DONE!
Team: Procrastichefs Recipe: Vegetable Pasta Medley 1 lb carrots, peeled & sliced 1 16oz bag frozen broccoli florets 1 10oz corn, frozen 1 pound whole grain pasta 1 clove garlic 3 Tbsp cooking oil 3 Tbsp butter Garlic salt Parsley 1. Peel and slice carrots, steam until cooked. 2. Peel and chop garlic. 3. Steam broccoli until cooked. 4. Steam corn until cooked. 5. Place all vegetables in pan with garlic and oil. Saute together to meld flavors. 6. While vegetables are being sautéed, cook the pasta. 7. Drain the pasta and add to vegetables. Stir together 8. Add butter, garlic salt, and parsley to taste