Recipes

Submitted by Vermont Soy
Serves 4

2 blocks Vermont Soy extra firm tofu
1/3 cup carob powder
1 banana
1 cup Vermont honey
1 cup cashews
1 teaspoon cinnamon
1 cup Vermont Soy Vanilla soymilk

Blend together in a blender.
Refrigerate before serving.
Add decorations. Slice and serve.

Submitted by Lois M.

1 stick of butter
2 cups cooked mashed carrots
1/3 cup of sugar
1/2 tsp salt
3 tbs flour
1 tsp baking powder
3 eggs (beaten)

Slice and boil carrots until soft, mash carrots in potato ricer.  Mix butter, mashed carrots, sugar, salt, flour, baking powder, 3 eggs.  Use a 1 quart casserole dish (or souffle dish if you hae one), bake at 400 degrees for 15 minutes, reduce to 350 degrees and bake for 30-35 minutes.

Submitted by Stroller Strides
(Makes about 1 1/2 cups)

1 medium frozen banana
1/2 cup frozen sweet cherries
3/4 cup vanilla yogurt

In a food processor or blender, process banana until smooth. Add cherries and yogurt. Process until well blended. Serve immediately. Makes about 1 1/2 cups.

From The Complete Idiot`s Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.; www.ElizabethWardRD.com.
For more information on Stroller Strides visit www.strollerstrides.net/westchester

Submitted by Rosa T.

Ingredients:
1 whole small chicken
2 cans less expensive biscuits

— Place chicken in a large pot and cover with water, boil until meat is tender and coming off the bone
— Remove chicken and cut into bite sized pieces (save broth, remove bones)
— Roll out and cut biscuits into thin strips then add them to the broth– if the soup is too thick, add water, boil for 20 minutes
— Add the chicken pieces to the soup, add salt and pepper to taste

Submitted by The Pampered Chef

This quick microwave casserole is based on Mexican chilaquiles, which uses broken tortilla chips for added texture.

Ingredients:

1 poblano pepper
1½ lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix
¼ tsp salt
1 can (15 oz) black beans, drained and rinsed
1½ cups thick and chunky salsa
4 cups broken tortilla chips
1 cup (4 oz) shredded cheddar and Monterey Jack cheese blend
Snipped fresh cilantro (optional)

1. Remove stem and seeds from poblano pepper using Utility Knife; slice into thin strips.  Arrange poblano strips evenly over bottom of Deep Dish Baker. Thinly slice chicken using Utility Knife. Combine chicken, seasoning mix and salt in Classic Batter Bowl.  Arrange chicken over poblano strips. Cover baker with 15-in. square of Parchment Paper, tucking corners of paper under baker. Microwave on HIGH 4 minutes; stir using Mix ‘N Scraper® to separate chicken strips.  Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

2. Drain and rinse black beans using small Colander. Stir beans and salsa into chicken mixture. Gently stir in tortilla chips with Small Mix ‘N Scraper®. Grate cheese over baker using Deluxe Cheese Grater. Microwave, uncovered, on HIGH 2-3 minutes or until cheese is melted. If desired, snip cilantro using Kitchen Shears; sprinkle over casserole.

Yield: 6 servings.  Nutrients per serving: Calories 360, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 115 mg, Carbohydrate 26 g, Protein 31 g, Sodium 1120 mg, Fiber 6 g.  Cook’s Tip: Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.  Poblano peppers are dark green chiles with a rich flavor that varies from mild to slightly spicy.  Poblanos are about 2 1/2 in. wide and 4-5 in. long, forming a triangular shape.  If desired, 1 small onion, cut into thin wedges, can be substituted for the poblano pepper.  Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt.

© The Pampered Chef, Ltd., 2008

The creamy dressing mellows the heat from the chiles – and best of all, it can be prepared in less than 30 minutes. Yield 4 servings (serving size: 2 1/2 cups)

Ingredients:
Dressing:
• 1/3 cup chopped fresh cilantro
• 2/3 cup light sour cream
• 1 tablespoon minced chipotle chile, canned in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 teaspoons fresh lime juice
• 1/4 teaspoon salt

Salad:
• 4 cups shredded romaine lettuce
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced peeled avocado
• 1/3 cup thinly vertically sliced red onion
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

Preparation:
To prepare dressing, combine first 7 ingredients, stirring well. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Nutritional Information:
Calories: 249 (30% from fat)
Fat: 8.2g (sat 2.8g,mono 2.9g,poly 0.7g)
Protein: 23.3g
Carbohydrate: 25.1g
Fiber: 7g
Cholesterol: 50mg
Iron: 2.2mg
Sodium: 650mg
Calcium: 106mg

For more information on Stroller Strides, email kriolo@strollerstrides.net or visit www.strollerstrides.net/westchester

Submitted by Samuel Branch: www.Taste1NYC.com and Mini Munchers, www.minimunchers.com

Chef Samuel Branch owner of Taste 1 Inc. personal chef services is the proud father of two little girls, one with several food allergies and another who will gladly eat whatever is set before her. Consequently, preparing organic and allergy free foods is equally essential and enjoyable for him. Although Chef Samuel offers a range of services from cooking classes to intimate dinner parties, he is most passionate about finding exciting and healthy meal options for all children. This recipe is a special one for him and his girls in that it incorporates his Caribbean flavors, is fun to prepare and is gluten free!

Coconut Crusted Tofu nuggets w/ Mango Ketchup

Makes 12 Tofu Nuggets
2 Tbsp Canola Oil
½ block Extra Firm Tofu
½ cup Coconut milk (egg if not allergic)
½ cup Brown Rice crisp cereal (ground in the food processor)
½ cup Coconut Flakes (unsweetened)
1 tsp Lime Zest
Salt to taste
Freshly Ground black Pepper to taste

Directions:

1. Drain the tofu thoroughly and press out all the liquid.
2.Cut the tofu into 1 inch squared cubes and season with salt and pepper.
3.In a small bowl add tofu to coconut milk, coating evenly and leave for a couple minutes.
4.Take another bowl and mix cereal, coconut flakes, and lime zest together.
5.Dredge tofu one by one in the cereal mixture and place on a sheet pan.
6.Let the breaded tofu sit in refrigerator for about 30 minutes and then repeat each step for a second cereal coating.
7.Heat sauté pan with canola oil and pan fry on each side until golden
8. Serve with mango ketchup

Mango Ketchup

1 Tbsp of Olive Oil
½ small Red Onion, finely diced
1 large Ripe Mango, peeled and diced
1 Tbsp Agave Nectar
1 ½  Tbsp Apple Cider Vinegar
ground All Spice, pinch
Salt to taste
Freshly ground black pepper to taste

1. Heat small pan with olive oil and sauté mango and red onions until soft.
2. Add remaining ingredients, stir and remove from heat.
3. Cool and puree in blender
4. Enjoy!

Submitted by Brody M.

A delightful summer treat for the whole family!
Find some local fresh sweet corn, and cut the kernels off of the ear (before cooking)
Cover a tortilla with shredded cheese (mexican shredded mix is great) — layer in fresh corn, and thinly sliced tomato or salsa if you prefer, top with a second tortilla.  You could probably sneak some carrots in there too….
Cook on medium heat in a skillet with a little butter untill cheese melts.
Eat while hot! It`s a great way to sneak in some fresh veggies to the kids, but still sinfully delicious.

8 oz. Philadelphia Cream Cheese
4 oz sour cream
6 oz. Craisins
4 green onions, (finely chopped, white and some green parts)
Mix together cream cheese and sour cream until smooth. Add Craisins and green onions, mixing well.
Refrigerate for at least one hour or more.
Serve with crackers.

Submitted by www.weelicious.com
 (1 9×5 inch loaf or 6 mini loaves)

2 1/2 Cups Flour
2 tsp Baking Powder
1/2 tsp Salt
3/4 Cup Agave
1/4 Cup Butter
1 Cup Orange Juice
1 Egg
1 Tsp Vanilla
1 Tsp Grated Orange zest
1 Cup Fresh Cranberries, chopped
3/4 Cup Chopped Walnuts

1. Preheat oven to 350 degrees.
2. Combine the flour, baking powder and salt in a bowl.
3. Cream the butter and agave and then add the orange juice, egg, vanilla and orange zest.
4. Pour the flour into the butter mixture to combine. Add the cranberries and walnut. Do not over mix.
5. Pour mixture into a 9×5 inch greased loaf pan or 6 greased individual mini loaves.
6. Bake 55-60 minutes for the 9×5 inch pan or 35 minutes for the smaller loaves.
7. Let rest for 5 minutes in the pan, remove and cool or a wire rack.
8. Serve.

Submitted by www.munchcrunchbunch.com

Ingredients:

2 Tbsp, butter
1 small onion, diced
3/4 cup, Arborio rice
1 cup, low-sodium vegetable broth
1 cup, sliced portabella mushrooms
1 cup, diced asparagus
3/4 cup, sweetened dried cranberries
2 Tbsp, minced fresh basil
1 Tbsp, Parmesan cheese

Directions:

Preheat oven to 425ºF. Grease a medium casserole dish. Melt butter in a large saucepan. Add onion and cook over medium heat until soft. Add rice; cook for 2 minutes. Add broth; bring to a boil for 2 minutes. Stir in remaining ingredients, except Parmesan cheese. Pour mixture into casserole dish. Cover and bake for 30 minutes. Stir in cheese. Serve immediately.

Submitted by Stroller Strides
Makes eight 2-oz servings

1 tablespoon canola or olive oil
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 cup cornflakes, crushed
3/4 cup buttermilk
1 pound boneless, skinless chicken breast, cut into small chunks or strips

Heat oven to 400F. Grease baking sheet with oil. Pat chicken dry with paper towels. Measure flour and Parmesan cheese into a resealable 1 gallon plastic food storage bag. Do the same for the crushed cornflakes in a separate bag. Pour buttermilk into a shallow bowl. Add chicken pieces one at a time to the flour bag and shake until coated. Dip each piece of chicken into buttermilk, covering thoroughly, and letting extra buttermilk drain off. Place each piece of chicken one at a time into the cornflake bag and shake to cover. Place coated chicken pieces on a baking sheet. Cook for 5 minutes. Flip and cook for another five minutes, or until done.

From The Complete Idiot`s Guide to Feeding Your Baby and Toddler by Elizabeth M. Ward, M.S., R.D.; www.ElizabethWardRD.com.

Made the BEST summer pasta last night — wait, let me rephrase…my KIDS made the BEST summer pasta last night — AND ate it. So simple and easy — all can be done in the time it takes to boil the pasta — easy, simple taste for all, fresh, and so much better than the often requested pasta with butter — gross.

Ingredients:  mozzarella cheese, tomatoes, pasta

Cube (smaller pieces are best) your mozzarella and tomatoes — throw together in a bowl with olive oil, add salt and pepper to taste.  Let sit while water is boiling and pasta is cooking.  While hot, spoon pasta from boiling water (drain) directly into the mozzarella and tomato — stir until the cheese melts. Eat.

Submitted by Chris G.

(serves 8)

Cook 1 box extra thin spaghetti (rinse, drain).  While pasta is still hot, pour 1/2 cup red wine vinegar over the pasta and toss.  Add 1 bottle of Paul Newman`s Italian Dressing and toss again.
While pasta is boiling, blanche florets of broccoli, and/or chopped beans, carrots, pine nuts, and red onion
Toss in veggies after dressing pasta.  Serve at room temperature.

Submitted by K.Boyle, Chapin Hill

Pesto Ricotta

2 cups loosely packed basil leaves
2 Tbl pine nuts
2  Tbl parmesan cheese
2 Tbl ricotta
2 Tbl olive oil
1 clove of garlic
salt and pepper to taste

Put all ingredients in food processor and blend until well mixed.  You can freeze this easily and use it for sauces, spreads, dips, etc.

Eggplant-Pesto-Mozzarella Sandwich

1 Loaf Ciabetta Bread (Trader Joe’s has an excellent one you can freeze)
1 medium eggplant sliced in ¼ inch rounds
5-6 oz mozzarella cheese – shredded
2-4 tomatoes depending on size
2 eggs beaten
1 cup breadcrumbs

After slicing the eggplant, dip it into the egg, then breadcrumbs and lightly fry it in olive oil until browned lightly on both sides.  Slice the loaf of ciabetta in half, spread some of the basil ricotta mixture on one side of the loaf. Layer the eggplant on top, add tomatoes, sprinkle the cheese on top and grill in oven or broiler until the cheese melts.

Add the top half of the loaf, slice it and enjoy!  Feeds 5 hungry people alone or more with sides!