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Recipes Spring session II

Zughetti-Week 1

2 zucchinis, peeled
1 tablespoon olive oil
1/4 cup water
salt and ground black pepper to taste

Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue ‘peeling’ until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti.
Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.

Turkey Meatballs

Servings: 18 small meatballs
1 pound ground turkey
1 large egg beaten
1/4 cup freshly shaved parmesan
1 clove garlic
½ onion diced
1 teaspoon fresh basil
1 teaspoon salt
1/2 teaspoon ground black pepper

Preheat convection oven to 350 and bake for 15 minutes. (Oven time varies, so check after a few minutes.) Combine all meatball ingredients in large bowl. Use your hands to mix the ingredients. Use a 1.5 tablespoon cookie scoop to scoop 18 meatballs onto a rimmed cookie sheet. Bake on top rack for 15 minutes.

Quick Sauce
½ onion diced
1 garlic clove diced
1 can of crushed tomato
1 can of paste
1 carrot peeled and whole
Pinch of salt
1 tsp of oregano, basil and parsley crushed
Saute onions in 1 tablespoon of oil till translucent, add garlic till fragrant. Add crushed tomato, paste, salt, carrot, parsley and oregano. Cook till heated thur. Add basil and remove carrot. Serve over Zuchetti and turkey balls.


Dulce Du Leche Crepes-Week 2

1 cup all-purpose flour
1½ cups milk
2 large eggs
Pinch of salt
2 tablespoons of melted butter
2 tablespoons sugar
1 teaspoon vanilla extract
1 (13.4oz) can dulce de leche
Non cooking spray or vegetable oil

Combine all the ingredients, except the dulce de leche, in the jar of a blender and blend until smooth. You can also whisk everything together by hand. Cover the jar and let the batter sit for about 30 minutes or overnight in the fridge.

Pre heat a 10-inch nonstick pan (or crepe pan) over medium heat. Spray with cooking spray or add a little vegetable oil and, once hot, add a ladle of batter. Immediately, pick up the pan and swirl to spread the batter into an even layer.

Once the crepe has browned slightly on the bottom, carefully lift it using a spatula and flip. Cook the second side until golden and slide the crepe into a plate or cooling rack.
Repeat with the remaining batter, adding more oil or cooking spray as needed.

Place the crepes on your counter and spread the desired amount of dulce de leche down the center of each crepe. Fold each crepe twice and decorate with powdered sugar, whipped cream and/or fresh fruit, if desired.

1 cup whipping cream
1 cup (packed) dark brown sugar
1/2 cup sweetened condensed milk
Combine whipping cream and brown sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes. Stir in sweetened condensed milk. (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat just until warm and pourable.)


Millet Patties w/Turmeric sauce-week 3

Cook millet according to package directions until cooked through and fluffy.
Place the onion, bell pepper, carrot, garlic and italian herbs in food processor and pulse and until vegetables are in tiny pieces.

Heat 2 tsp of oil in a medium saucepan over medium heat and add the vegetables. Sauté for 3-4 minutes or until vegetables are soft.

Place the millet, vegetables and egg in a bowl and throughly combine.

Form patties, about 2 tablespoons each

Once all the patties are made and resting on a plate, heat 1 tbsp or oil in a saute pan over medium heat and saute the patties for 5 minutes on each side or until golden. Repeat with remaining patties and add remainder oil if needed.

Cool on a paper towel lined plate and serve.

1/2 cup tahini
2 tablespoons apple cider vinegar
2 tablespoons coconut aminos or tamari
1/2 teaspoon ground ginger (or 1 teaspoon fresh, grated ginger)
2 teaspoons turmeric
1 teaspoon maple syrup
2/3 – 3/4 cup water

Blend all ingredients together in a blender or food processor till smooth. Start with 2/3cup of water and add more as needed (dressing will thicken in the fridge). Makes 1 1/2 cups.


Yammy Mini Cakes-week 4

1 3/4 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 cup light brown sugar
1/4 cup granulated sugar
1/2 cup skim milk
1 (15-ounce) can yams (sweet potatoes), drained and mashed or 1 cup
fresh yams, cooked and mashed
1 tablespoon grated orange rind
1/3 cup orange juice
1 large egg
1 large egg white
1/3 cup canola oil
1 teaspoon vanilla extract
Preheat the oven to 400°F (205°C). In large bowl, combine together the flour, baking soda, powder, cinnamon, brown sugar and sugar, mixing well. In another bowl, combine together the milk, mashed yams, orange rind, orange juice, egg, egg white, oil and vanilla. Add the liquid ingredients to the dry ingredients, stirring just until moistened. Spoon the batter into muffin pans lined with a paper cup or coated with nonstick cooking spray. Bake for 20 to 25 minutes checking after 15 minutes as oven temperatures vary.


Chicken e Fagioli-week 5

2 tbsp. extra-virgin olive oil
1/2 lb. chicken breast
1 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped
2 ribs celery, finely chopped
3 cloves garlic, minced
4 tomatoes diced
kosher salt
Freshly ground black pepper
2 15-oz. cans Great Northern Beans
1 32-oz. box chicken broth
2 sprigs rosemary, leaves finely chopped
1 1/2 c. ditalini pasta (or other small shape)
Freshly grated Parmesan, for garnish
Freshly chopped parsley, for garnish

In a large, deep pot over medium heat, heat oil. Add chicken and cook, breaking up with a wooden spoon, until cooked through, about 5 minutes. Stir in onion, carrots, and celery and cook until slightly softened, about 5 minutes.
Add garlic, and cook until fragrant, 1 minute more. Season with salt and pepper, then add in beans (with their liquid), diced tomatoes, chicken broth, and rosemary. Bring to a boil, then stir in ditalini.
Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary.
Serve in bowls with Parmesan.


Banana chip Donuts-week 6

¾ cup maple syrup
¼ cup honey
2 ripe bananas, mashed
1 teaspoon cinnamon
¼ cup canola oil
¼ cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 cup unsweetened soy milk
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking soda
½ teaspoon kosher salt
1/2 cup mini dark chocolate chips
1/2 cup powdered sugar

Preheat oven to 350F. Spray with non-stick cooking spray.
In a medium bowl, combine maple syrup, honey, mashed banana, cinnamon, canola oil, applesauce, vanilla extract, and soy milk.
In a separate bowl, sift together both flours, baking soda, and salt.
Add banana mixture to dry ingredients. Mix until just combined. Fold in mini chocolate chips.
Spoon mixture into a large resealable bag and use kitchen scissors to cut off one of the bag edges.
Pipe batter into donut pan, filling each about half way.
Place in the oven and bake for approximately 12 minutes or until a toothpick comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving.