by Guest | Mar 9, 2022 | Recipes
Cook Time: 10 minutes
Prep Time: 15 minutes
Ingredients
- 1 Tablespoon sesame seeds (optional)
- 2 Tablespoons water
- 1 Tablespoon vinegar
- 2 teaspoons low-sodium soy sauce
- 1 Tablespoon sugar
- 1 teaspoon corn starch
- ⅛ teaspoon red pepper flakes (optional)
- 1 teaspoon sesame oil or vegetable oil
- 3 cups chopped broccoli (fresh or frozen)
Directions
- Wash hands with soap and water.
- Toast sesame seeds (if using) in a dry skillet on medium-high heat for 3 minutes or until golden brown. Set aside.
- In a medium skillet, sauté broccoli in oil over medium heat for 2 to 3 minutes.
- In a small bowl, combine water, vinegar, soy sauce, sugar, cornstarch and red pepper flakes (if using).
- Add the sauce mixture to the broccoli in the skillet. Stir and cook until broccoli is tender and the sauce has thickened, about 3 to 5 minutes. Sprinkle with toasted sesame seeds, if desired. Serve.
- Refrigerate leftovers within 2 hours.
Notes
- Try other vegetables such as green beans.
Recipe and Photo Source: https://www.foodhero.org/recipes/sesame-broccoli
by Guest | Mar 2, 2022 | Eat Well, Recipes
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients
- 8 to 16 cups fresh or frozen vegetable scraps (see Notes)
- herbs and spices (optional, see Notes)
- water
- 1/2 to 1 teaspoon salt
Directions
- Wash hands with soap and water.
- Put vegetable scraps and herbs and spices, if desired, in a large saucepan or cooking pot. Add enough water to cover them.
- Heat pan on high until water boils, then cover pan and reduce heat. Simmer for at least 30 minutes or until all scraps are soft. Stir a few times and add more water, if needed, to keep scraps mostly covered.
- Turn off heat. Scoop out as many scraps as you can with a spoon. If you want, press on scraps to remove more liquid. Throw away or compost them.
- Fill a large container or clean sink with ice and some water to make an ice bath. Put pan into ice bath for about 15 minutes, stirring every few minutes to release heat. If you were unable to remove all scrap pieces, pour broth through a strainer into another large pot.
- Stir in salt to dissolve. Use broth for soups or stews, or in place of water for cooking grains or beans.
- If not using broth right away, store in refrigerator or freezer. To freeze, pour into recipe-sized freezer-safe containers and label with date.
- Broth can be stored safely in the refrigerator for 3 to 4 days. For best quality, use frozen broth within 2 to 3 months.
Notes
- Label a freezer container with “Broth Scraps” and the date. For the next several days or weeks, after preparing vegetables for any use, save scraps in the container until you have enough for making broth. Also wash and save any vegetables that have passed their peak freshness but are still safe to eat.
- Vegetable scraps to save include ends, peels, stems, leaves and pieces of vegetables and herbs such as carrot, celery, garlic, leek, mushroom, onion, tomato, parsley and thyme.
- Vegetable scraps to limit or avoid:
- Asparagus, broccoli, Brussels sprouts, cabbage, cauliflower and leafy greens can add a bitter flavor if too many are used.
- Beets will add a dark color and bitter flavor.
- Potato, sweet potato and winter squash flesh can make the broth too thick.
- Scraps that are moldy, slimy or otherwise unsafe to eat should never be used.
- Optional herbs and spices:
- 1 or 2 bay leaves
- 1 or 2 teaspoons peppercorns or a dried chile
- 4 to 8 cloves unpeeled garlic
- 1 leek or unpeeled onion, cut in large pieces (if not included as scraps)
Photo & Recipe Source: https://www.foodhero.org/recipes/kitchen-scraps-vegetable-broth
by Guest | Feb 23, 2022 | Recipes
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients
- 1 chicken breast, about 1-inch thick
- 1 Tablespoon vegetable oil
- seasoning (such as salt, pepper, seasoning salt, onion powder or garlic powder)
Directions
- Wash hands with soap and water.
- Season the chicken. In a lightly oiled skillet over medium-high heat, sauté the chicken for one minute on each side until lightly browned.
- Cover the skillet with a tight-fitting lid. Reduce the heat to low. Cook for 10 minutes. Do not lift the lid.
- Turn off the heat. Let the chicken rest for 10 minutes. Do not remove the lid.
- The chicken is safely cooked when the internal temperature is at least 165 degrees F. Check in the thickest part with a food thermometer. If not done, cover and return to low heat for 3 to 5 minutes and check for doneness.
- Refrigerate leftovers within 2 hours or freeze for longer storage.
Notes
- Do not rinse raw chicken; cooking will kill bacteria.
- Wash hands and all surfaces and utensils after touching raw chicken.
Photo & Recipe Source: https://www.foodhero.org/recipes/skillet-braised-chicken
by Guest | Feb 9, 2022 | Lunch & Snack Recipes, Recipes
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients
- ½ cup honey (see Notes)
- 1 cup peanut butter
- 2 cups rice cereal
- 2 cups quick oats
- 1 cup raisins or other dried fruit
Directions
- Wash hands with soap and water.
- In a saucepan, bring honey to a boil.
- Reduce heat to low and stir in peanut butter.
- Add cereal, oats and raisins; mix well. Remove from heat
- Lightly grease an 8×8-inch baking pan. Press mixture into pan. When cool, cut into 16 bars.
- Store in an airtight container for up to a week.
Notes
- Try this recipe with 4 cups of unsweetened cereal flakes instead of the rice cereal and oats.
- Honey is not recommended for children under 1 year old.
- To avoid peanuts or peanut butter, try sunflower seeds or sunflower seed butter.
Photo & Recipe Source: https://www.foodhero.org/recipes/peanut-butter-cereal-bars
by Guest | Feb 2, 2022 | Recipes
Prep Time: 15-20 minutes
Cook Time: 25 minutes
Ingredients
- 1 teaspoon vegetable oil
- 1 cup chopped onion
- 2 cloves garlic, minced or 1/2 teaspoon garlic powder
- 1 can (10 ounces) red chile sauce (or 1 can (8 ounces) tomato sauce + 2 to 4 Tablespoons chili powder)
- 3 cups low-sodium chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 can (15 ounces) hominy, drained and rinsed (1 ¾ cup)
- 2 cups cooked, shredded chicken
Toppings (optional)
- Shredded cabbage or lettuce
- Sliced radishes
- Chopped onion
- Lime
- Chopped cilantro
- Chopped or sliced avocado
Directions
- Wash hands with soap and water.
- In a large saucepan on medium heat, sauté onion in oil until it begins to soften, about 5 minutes. Add garlic and continue cooking for 1 minute.
- Add the chile sauce, broth, cumin, oregano and hominy to the onion and bring to a boil, stirring. Reduce heat and simmer uncovered for 10 minutes. Stir in the chicken and heat through, about 2 minutes.
- Spoon into shallow bowls and add toppings as desired.
- Refrigerate leftovers within 2 hours.
Notes
- A rotisserie chicken makes this recipe quick to fix.
- No red chile sauce? You can also use 1 1/4 cups enchilada sauce.
- Thanks to the Food Hero Latinx work group for this recipe.
Photo & Recipe Source: https://www.foodhero.org/recipes/pozole-chicken
by Guest | Jan 19, 2022 | Recipes
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
- 2 cups Brussles sprouts, halved
- 2 teaspoons margarine or butter, melted
- 3 teaspoons honey
- 1 teaspoon prepared mustard
- ½ teaspoon onion powder
Directions
1. Preheat oven to 425 degrees.
2. Mix margarine, honey, mustard and onion powder in a large bowl. Set aside.
3. Spread sprouts on baking pan and roast for 10 to 15 minutes or until tender.
4. Add roasted sprouts to the mustard mixture and stir until evenly coated. Serve warm.
5. Refrigerate leftovers within 2 hours.
Notes
Honey is not recommended for children under 1 year old. Try brown sugar.
Photo & Recipe Source: https://www.foodhero.org/recipes/roasted-honey-mustard-brussels-sprouts
