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CIC Recipes

Here are the recipes used in Chef in the Classroom

Apple Cranberry Chutney

2 cups diced & peeled apples

½ cup brown sugar

2 cups fresh cranberries

1 ½ tsp ground ginger

½ cup diced onion

1 ½ tsp ground cinnamon

1 tsp apple cider vinegar

Pinch of ground cloves

Put all ingredients in small pot and bring to a boil. Reduce heat to a simmer, cover and cook for 15-20 minutes, until berries are soft. Uncover and cook for 5 minutes longer, allowing chutney to thicken

Rainbow Fruit Smoothie

1 banana
1 cup of berries (fresh or frozen)
1/2 cup plain, vanilla or fruit yogurt
1/2 cup of milk or fruit juice
1 tablespoon of honey

Put all the ingredients in a blender and blend until smooth. Add more milk or juice if mixture is too thick.  For icy cold smoothies freeze fruit for 1/2 hour before using.

Variations: use different fruits, berries, coconut water, and juices for a different flavor combinations. Pineapple is a favorite.

Maple Glazed Carrots

1⁄2 lb carrots, cut into 2” pieces

2 TBSP maple syrup

2 TBSP butter

1⁄2 tsp salt

 

Gently boil (simmer) carrots over medium low to medium heat until just starting to get tender (about ten

minutes). A fork should go into them without a lot of pressure but they should not be soft or mushy.

Drain. Melt butter in frying pan and add carrots. Cook over medium heat for 2 minutes, stirring often. Add

maple syrup and reduce heat to low. Cook for 2 more minutes until syrup is very thick.

Variations: Add chopped pecans or walnuts cinnamon, nutmeg, cardamom or allspice.

Tortellini with Spinach

Salad and Dressing:

Salad:

1 pound fresh spinach

2 cups carrots, julienned

1 cup cherry or grape tomatoes, cut in half

1 cup dried cranberries

1⁄2 cup red onions, sliced thinly

1 ounce fresh basil chiffonade

1 box multi colored cheese tortellini

Dressing:

1⁄2 cup oil (50/50 mix of olive oil and canola oil)

1 teaspoon salt

1 teaspoon black pepper

3 tablespoons sugar or honey

1⁄2 cup white wine vinegar

2 tablespoons balsamic vinegar

Garnish: Grated parmesan, crumbled feta, toasted

pecans or walnuts

Cook tortellini according to package directions. Be careful not to overcook. Drain and rinse tortellini under cold water to cool them down. When cool, mix with other salad ingredients in large bowl. Set aside. Put dressing ingredients in a jar and shake vigorously until sugar is dissolved. Pour about 1⁄2 to 2/3 over the salad and toss. Add more dressing and toss again to taste. Garnish with nuts and cheese as desired. Save any leftover dressing for another time.

Butternut Squash Pancakes

2 cups flour

¾ tsp cinnamon

¾ cup butternut squash, cooked & pureed

2 TBSP sugar

1/8 tsp nutmeg

1 ¼ cup milk

2 tsp baking powder

½ tsp salt

¼ tsp cider vinegar

½ tsp baking soda

2 eggs

(Cooking Spray)

½ tsp vanilla

Mix first six dry ingredients in mixing bowl. Mix remaining wet ingredients in a separate bowl. Mix wet ingredients into dry ingredients until combined. Heat skillet over medium low heat, spray with cooking spray and ladle batter onto griddle.Turn the pancakes when bubbles form around the edges and the top is no longer shiny. Cook until bottom is golden brown. Serve with jam, jelly, syrup,

fruit, nuts or whatever you like with pancakes!

Homemade Ranch Dressing

1 clove garlic

2 TBSP fresh dill, chopped

1⁄2 tsp salt

2 TBSP fresh chives, chopped

1 cup mayonnaise

1/8 tsp black pepper

1⁄2 c sour cream

1⁄2 tsp paprika

3 TBSP flat leaf parsley, chopped

1 tsp white or cider vinegar

1⁄4 to 1⁄2 cup buttermilk

Mix salt and garlic in a small bowl and mash it with a fork to make a paste. Mix garlic paste with all remaining ingredients except buttermilk. Add 1⁄4 cup buttermilk and mix well. Add more buttermilk as needed to reach desired

thickness. Let dressing chill in refrigerator for 2-3 hours before serving.

 

NOTE: Dried herbs may be used in place of

fresh herbs. Reduce amount of each by half.

Homemade Ranch Dressing

1 clove garlic

2 TBSP fresh dill, chopped

1⁄2 tsp salt

2 TBSP fresh chives, chopped

1 cup mayonnaise

1/8 tsp black pepper

1⁄2 c sour cream

1⁄2 tsp paprika

3 TBSP flat leaf parsley, chopped

1 tsp white or cider vinegar

1⁄4 to 1⁄2 cup buttermilk

Mix salt and garlic in a small bowl and mash it with a fork to make a paste. Mix garlic paste with all remaining ingredients except buttermilk. Add 1⁄4 cup buttermilk and mix well. Add more buttermilk as needed to reach desired

thickness. Let dressing chill in refrigerator for 2-3 hours before serving.

 

NOTE: Dried herbs may be used in place of

fresh herbs. Reduce amount of each by half.

Homemade Ranch Dressing

1 clove garlic

2 TBSP fresh dill, chopped

1⁄2 tsp salt

2 TBSP fresh chives, chopped

1 cup mayonnaise

1/8 tsp black pepper

1⁄2 c sour cream

1⁄2 tsp paprika

3 TBSP flat leaf parsley, chopped

1 tsp white or cider vinegar

1⁄4 to 1⁄2 cup buttermilk

Mix salt and garlic in a small bowl and mash it with a fork to make a paste. Mix garlic paste with all remaining ingredients except buttermilk. Add 1⁄4 cup buttermilk and mix well. Add more buttermilk as needed to reach desired

thickness. Let dressing chill in refrigerator for 2-3 hours before serving.

 

NOTE: Dried herbs may be used in place of

fresh herbs. Reduce amount of each by half.

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