Team Notes in Green Student Taste Test Panel Comments in ...ciahealthykids.com/media/c771e254/HFHK2014ALLKitchenSessionrecipes... · HACCP Would you add CCP guidelines to your

THE CULINARY INSTITUTE OF AMERICA

2014 HEALTHY FLAVORS, HEALTHY KIDS NATIONAL LEADERSHIP SUMMIT

Kitchen Session Recipe “Schoolifying” Team Notes in Green

Student Taste Test Panel Comments in Purple

MAC N’ CHEESE Source: Chobani Foodservice at the2014 Healthy Flavors, Healthy Kids National Leadership Summit

Ingredients 24 Servings Directions

Weight Measure Water, boiling 2½ gal. 1. Bring water to a boil.

Elbow macaroni, whole grain rich

1 lb., 5 oz. 2. Add macaroni to water and stir to separate pasta. Return to a boil and cook macaroni until tender-firm, about 10 minutes. Do not overcook. Drain and rinse in cold water.

Milk, 2% (move milk below elbow macaroni)

½ gal. 3. Melt butter in a stock pot or steam jacketed kettle. Heat milk in a stock pot to a simmer.

Butter Water

6 oz. ¾ cup ¼ cup

4. Combine flour, salt, dry mustard, pepper, and paprika in a bowl. Add to the melted butter. Cook for 2 minutes over medium heat, stirring continuously. Do not brown. Combine water and cornstarch to make a slurry. Heat milk in a stock pot to a simmer. Slowly add the heated milk slurry to the flour butter heated milk mixture, whisking constantly. Cook over low heat until smooth and thickened, about 15 3-5 minutes. Stir in salt, dry mustard, pepper and paprika.

Whole grain flour Cornstarch

6 oz. 1 1/3 cups ¼ cup

Salt 2½ tsp, or to taste 1 Tbsp.

Dry mustard 1½ tsp.

Ground black pepper ½ tsp.

Paprika 1½ tsp.

Worcestershire sauce 1 tsp. 5. Add Worcestershire sauce, Parmesan cheese, and cheddar cheese. Stir over low heat until cheese is melted. Remove from heat.

Parmesan cheese, grated

¾ cup

Cheddar cheese, reduced fat, shredded

20 oz. 1 qt., 1 cup

Chobani 2% plain yogurt

16 oz. 2 cups 6. Add Chobani yogurt to the sauce and stir to incorporate. 7. Combine well-drained macaroni with sauce and mix well. Place 10 pounds 14

ounces (1 gallon 2¼ quarts) into each steamtable pan (12 inch by 20 inch by 2½ inch). For 24 servings, use 1 pan. For 48 servings, use 2 pans. Cover with a lid or foil.

8. Bake in a conventional oven at 350°F for 30 minutes or convection oven at 325°F for 25 minutes. (CCP: Heat to 140°F or higher.)

Bread crumb crust

Bread crumbs, whole grain rich

4 oz. 1 cup 9. Combine bread crumbs and cheddar cheese in a bowl and mix. Sprinkle over each pan.

10. Bake an additional 5 minutes, uncovered, until lightly browned. Cut each pan 4 by 6 (24 pieces per pan). (CCP: hold for hot service at 135°F or higher.)


8 oz. 2 cups

Our guest chefs’ original recipes have been scaled up but not all have been tested for volume production.

Recipe Notes: As written, recipe credits: 1.4 oz. meat/meat alternate 1.5 oz. eq. grain

Student Taste Test Panel comments: [A better name would be] “Mighty Mac & Cheese.” “The overall flavor was bland.” “The topping looked good and added nice texture.” “I loved the way the cheese tasted.”





RECIPE NAME: Turkey Corn Chili with Black Beans

CREDITING/ COMPONENTS

We have provided crediting information for the recipes as they are written. Will you change the recipe to make it credit better?

Not to credit better. We will add more salt and chipotle in adobo.

INGREDIENTS Are the ingredients feasible for school foodservice? Are there too many ingredients? Do you anticipate any issues sourcing the ingredients? If so, which?

They are feasible and readily available to all schools.

INGREDIENT CHANGES

Which (if any) ingredients will you change? What did you use instead? Provide detail about amounts changed and used.

We added 2 tablespoon of chipotle in adobo and 1 tablespoon of salt.

METHOD and EQUIPMENT

How could this recipe be more practical for schools? How would you make this with only an oven, for example? Would you change the recipe to match school kitchen equipment?

This would not be hard to produce in an oven. Place the ground turkey on a sheet pan with the onions, garlic, and peppers. Roast in the oven until done. Place in a rondo and add all the ingredients. Cover and bake at 350 degrees for about 30 min. Take off the cover and stir. Leave cover off and cook for an additional 20 min.

PORTION SIZE Provide detail about the serving/portion size, weight, AND

volume.

HACCP Would you add CCP guidelines to your recipe?

TURKEY CORN CHILI WITH BLACK BEANS Source: Chobani Foodservice at the 2014 Healthy Flavors, Healthy Kids National Leadership Summit


Weight Measure Ground turkey, raw, 95% lean

3½ lb. 1. Brown ground turkey. Drain. Continue immediately.

Onions, chopped 1¼ cups 2. Add onions, garlic, green pepper (optional), pepper, chili powder, onion powder, and ground cumin. Cook for 5 minutes.

Garlic, granulated 2¼ tsp.

Fresh green pepper, chopped, optional

4 oz. ¾ cup

Ground black pepper or white pepper

1 tsp.

Chili powder 4½ tsp.

Onion powder 1½ tsp.

Ground cumin 2 Tbsp.

Corn, canned (¼ #10 can)

3 cups 3. Stir in corn and chicken stock; mix well. Bring to boil. Reduce heat. Cover. Simmer slowly, stirring occasionally, about 40 minutes.

Chicken stock, low sodium

4½ cups

Black beans, canned, drained, low sodium (¼ #10 can)

3¾ cup 4. Add black beans and return to a simmer.

Chobani Greek yogurt 1 cup 5. Combine yogurt and cornstarch and mix well. Add this mixture to chili while stirring. Return to a simmer for 2 minutes and remove from heat. (CCP: Heat to 165°F or higher for 15 seconds.)

6. Pour into serving pan(s). (CCP: Hold for hot service at 135°F or higher.) 7. Portion with 4 ounce ladle (½ cup). Garnish with cheese.

Cornstarch 1 Tbsp.


3 cups


Recipe Notes: As written, recipe credits: 2.835 oz. meat/meat alternate 0.181 cup vegetables/fruits Student Taste Test Panel comments: “The chips on top added a nice crunch.” “It tasted like I was at a Mexican restaurant.” “If I could pick this at school I would.”




Student Taste Test Panel Comments in Purple RECIPE NAME: Mushroom and Beef Bulgogi Tacos



We recommend adding protein to make the recipe 1.5 or 2 meat/meat alternate.


Too many ingredients for most school kitchens. May be too spicy for elementary. We used only ½ of the jalapeno peppers.

INGREDIENT CHANGES


WW tortillas were very dry and thick. Small corn tortillas, doubled, would be easier to serve and hold up better (4 inch?)



The beef for bulgogi is typically sliced paper thin, when it is raw. The raw beef could be marinated and cooked not like the mushrooms, then added to the mixture and served in the taco. Bulgogi recipe was very confusing – see my notes on the recipe

PORTION SIZE Provide detail about the serving/portion size, weight, AND volume.

Marinade recipe for beef/mushrooms quantity could be cut in half. We threw away at least 1 qt.


Yes – especially when handling raw meat.

Student Taste Test Panel comments: “The word ‘bulgogi’ throws me off.” “Bulgogi??? What’s bulgogi?” “Where’s Bulgogi?” “The sauce tasted really good.” “Not sure how to eat this.” “Too spicy.” “A bit too spicy.”

MUSHROOM AND BEEF BULGOGI TACOS Source: The Mushroom Council at the 2014 Healthy Flavors, Healthy Kids National Leadership Summit


Weight Measure Korean bulgogi marinade

1. For the marinade: Whisk together all of the ingredients and mix well. Marinate the sliced beef with 2/3 cup of the marinade.

Beef needs to be cooked before marinating. Instructions are confusing.

Lawry’s Asian Chile Ginger Garlic Rub

7 Tbsp. ½ tsp.

Asian pear or apple, grated

9 ½ oz.

Crushed red pepper 1¼ tsp.

Soy sauce 1 cup 3 Tbsp.

Apple juice 1 cup 3 Tbsp.

Lemon zest 1 Tbsp.

Lemon juice 7½ Tbsp.

Light brown sugar, packed

1 cup 3 Tbsp.

Rice vinegar 1 cup 3 Tbsp.

Green onion, thinly sliced

2 ½ oz.

Hoisin sauce 1 cup 3 Tbsp.

Sesame seeds, toasted 2 Tbsp. 1 tsp.

Sesame oil 2 Tbsp. 1 tsp.

Quick kimchee slaw 2. For the kimchee slaw: Combine the cabbage, carrots, green onions, crushed pepper, garlic, and salt. Place in a colander and allow to drain for 1 hour. Squeeze out excess moisture then add vinegar. Place mixture in refrigerator until needed.

Napa cabbage, shredded

2 lb. 6 ½ oz.

Carrots, shredded 7 ¼ oz.

Green onions, thinly sliced

4 ½ cups

Crushed red pepper 2 Tbsp. 1 tsp.

Garlic, fresh, chopped 2 Tbsp. 1 tsp

Mediterranean coarse sea salt

2 Tbsp. 1 tsp

Rice vinegar 7 ¼ oz. 7/8 cup

80/20 taco filling 3. For the taco filling: Heat a large sauté pan until very hot. Add a teaspoon of oil and ¼ of the sliced mushrooms in a single layer in the pan. Allow the mushrooms to sear and caramelize. Remove mushrooms and place onto a half sheet pan and repeat the process with the remaining mushrooms.

Can be faster? Oven? Single layer very important.

Mushrooms, white button, sliced

4 ¾ lb. 4. In sauté pan, add back all of the mushrooms and cook with reserved marinade until marinade has reduced to almost glaze consistency.

Top sirloin or chuck, sliced into 2-3″ wide long strips

1 lb. 3 oz.

5. Grill beef over hot fire until beef in medium rare. Slice beef into thin slices and add to mushroom mixture and reduce beef and mushroom mixture 1 to 2 minutes more. Hold mixture warm until needed for service.

The recipe doesn’t tell you to cook the beef until here, and it needs to be cooked before slicing, which is in Step 1.

Canola oil 2 Tbsp. 1 tsp.

Panela or queso fresco cheese, crumbled

1 lb. 8 oz.

Queso fresco would work better than panela. Try cotija.

Jalapeños, thinly sliced 1 cup plus 3 Tbsp.

Too much.

Cilantro, coarsely chopped

2/3 cup

Sesame seeds, toasted 4 Tbsp. 2 ½ tsp.

A little more.

Spicy chili sauce 2 1/3 cups

*Korean red pepper paste (gochujang)

2 Tbsp. 1 tsp.

Whole grain tortillas, 6”

48 ea. 6. To assemble: Combine spicy chili sauce with Korean red pepper paste. Heat whole grain tortilla over grill or griddle until warm and pliable. Fill with 2 ounces of beef and mushroom mixture, top with 1 ounce of kimchee slaw, and garnish as desired with cheese, jalapeño, and cilantro and spicy chili sauce. Finish with toasted sesame seeds.


Recipe Notes: Serve with side of brown and wild rice with five spice mushrooms and snow peas, or incorporate the rice mixture as part of the filling for a hearty taco or burrito. *If you don’t have Korean red pepper paste, try substituting sriracha sauce or dried hot chiles that have been soaked in hot water and blended into a paste. Recipe credits (using low fat shredded mozzarella, shredded green cabbage, drained canned jalapenos): 1.4 meat/meat alternates 1.096 cups vegetables/fruits 2 oz. eq. grains




Student Taste Test Panel Comments in Purple RECIPE NAME: Spicy Moroccan Mushroom Meatballs with Harissa Aioli



How can you verify – meat quantities/portion?


Feasability depends on size and equipment – some schools don’t/can’t handle raw chicken.

INGREDIENT CHANGES


Aioli too spicy and not enough for all the meatballs.



See notes on recipe. The meatballs were roasted/oven only – good.



Yes, especially when handling raw meat.

Student Taste Test Panel comments: “Very salty.” “The orange is kind of weird.” An orange garnish. “It tasted like Jimmy Dean. This was my favorite.” “I wish there was rice or noodles with it.” “Love the flavor. Add to the school menu now please.” “Shorten the name to Moroccan Meatballs.”

SPICY MOROCCAN MUSHROOM MEATBALLS WITH HARISSA AIOLI Source: Mushroom Council at the 2014 Healthy Flavors, Healthy Kids National Leadership Summit


Weight Measure Meatballs 1. Place the mushroom and meat mixture in a large mixing bowl. Add the bread

crumbs, egg, salt, pepper, spices, and lemon zest. Mix gently to combine. Check to make sure the mixture will hold together. Take about ¼ cup of the mixture, and shape it into a patty a little wider than it is thick. If it falls apart, add a tablespoon or two more of the bread crumbs. Shape the mixture into balls about the size of a walnut, and put them on a plate. Chill them at least for 30 minutes before baking.

Mushroom, button, finely minced, sautéed, and cooled

4 lb. (raw weight)

2. When the meatballs are chilled, bake them in a 400° F oven for 25 minutes, until browned and cooked through.

Put “finely minced, sautéed, and cooled” instruction here. Use food processor to mince. Need oil measure.

Ground turkey 2 lb.

Ground beef 2 lb.

Bread crumbs, whole wheat

8 oz. 2 cups

Eggs 1 cup

Kosher salt 4 tsp.

Ground black pepper 2 tsp.

Ground cumin 4 tsp.

Ground coriander 4 tsp.

Red pepper flakes ½ tsp.

Harissa paste 2 Tbsp. 2 tsp.

Lemon, zest of 2 Tbsp. 2 tsp.

Spicy Harissa Aioli (recipe follows)

3. Serve with aioli.

Our sponsors’ original recipes have been scaled up but not all have been tested for volume production.

Recipe Notes: Using all ground turkey (rather than turkey and beef), and 4 lb. (raw weight) mushrooms, recipe credits: 2 oz. meat/meat alternate 0.35 cup vegetables/fruits 0.25 oz. eq. grains

SPICY HARISSA AIOLI


Weight Measure Coriander seed 4 tsp. 1. Toast the whole coriander and caraway seeds in a dry pan over medium

heat until aromatic.

Caraway seed 2 tsp.

Aleppo chili powder 1 Tbsp. 2. Combine the toasted spices, chili powder, pimento or paprika, and cayenne in a spice grinder (or food processor) and grind to a fine powder.

Pimentón dulce or sweet paprika

1 Tbsp.

Cayenne pepper ½ tsp.

Garlic clove, minced 4 each 3. Combine spices, garlic, salt, olive oil, water and mayonnaise.

Salt To taste

Olive oil 4 Tbsp.

Warm water 1 Tbsp.

Mayonnaise ¾ cup

Our guest chef’s original recipes have been scaled up, but not all have been tested for volume production.




Student Taste Test Panel Comments in Purple RECIPE NAME: Baked Bao Bun




Not enough pork if using calzone dough (calzone is a 2 oz. eq.). Used rice wine vinegar or lemon juice.

INGREDIENT CHANGES




No wok needed – tilting braising pan.



Student Taste Test Panel comments: “Tasty.” “Loved the bun.” “I liked the pork in the bun.” “Creative, cool name.” “It tastes like pulled pork – my favorite so far!” “I liked the appearance. It’s like a little package.” “Not sure what bao is.”

BAKED BAO BUN Source: Rich’s at the 2014 Healthy Flavors, Healthy Kids National Leadership Summit


Weight Measure Rich’s Whole Grain Dinner Roll Dough, 51% (code: 10988) Calzone Dough (2 oz.)

1¼ oz., 24 each

11. For the dough: The day before, lay out the roll dough balls on a parchment-lined sheet pan. Cover airtight over night or wrap the sheet pan in oiled plastic wrap and place in the cooler overnight.

Chicken or pork stock, low-sodium, skimmed of fat

6 Tbsp. 12. For the filling: In a small bowl, combine chicken stock, oyster sauce, sugar, corn starch, ketchup, soy sauce, and white pepper; set aside.

Oyster sauce 1¼ Tbsp.

Sugar 3 tsp.

Cornstarch 2¾ tsp.

Ketchup 2½ tsp.

Dark soy sauce 1¾ tsp.

Ground white pepper a pinch

Oil 1½ Tbsp. 13. Heat a wok/pan over high heat for 40 seconds and add oil. Coat wok with oil using a spatula. When the oil smoke appears, add onion. Lower heat to medium, and cook until onion turns light brown, about 2 minutes. Raise heat to high, add pork, and cook, stirring, for 2 minutes. Add wine, and stir to combine.

Onion, chopped ½ cup

Rich’s Double Rub Commodity Pork, cut into ½” pieces, or pulled shredded (fully cooked product; code: 87067)

1½ lb. Amount of sauce and BBQ must increase for 2 oz. eq. calzone dough.

Shao Xing rice wine or gin

1¾ tsp.

Sesame oil, toasted 1 tsp. 14. Stir the reserved stock mixture and add it to the wok. Cook, stirring, until the sauce thickens and turns brown, 1 to 1½ minutes. Add sesame oil, and stir to combine. Transfer to a shallow dish. Cool to room temperature.

15. For bun preparation: Remove the dough balls from the cooler 16. Take one dough ball at a time and slightly flatten the dough balls with your

hands. 17. Press with your fingers to create a well in the slightly flat ball.

18. Place 1½ tablespoons (or 1 ounce to 1½ ounces) of the filling into the well, hold a bun in one hand, and with the other turn the bun, pinching it closed. Press firmly to seal. Place the bun, seam side down, on the parchment paper or foil. Repeat until all 24 are done.

19. Place the filled dough balls in a proofer or cover and let sit in a warm place in the kitchen until the dough ball proof double in size.

20. Brush with egg wash. 21. Bake at 350°F until golden brown.


Recipe Notes: As written, recipe credits: 0.75 oz. meat/meat alternate 1 oz. eq. grain




Student Taste Test Panel Comments in Purple RECIPE NAME: Korean Pork Tacos with Kimchi-Style Slaw



Pork may be an issue – sub with chicken or beef. Use tofu as a vegetarian dish.


Eliminated sugar from pork marinade. Did not increase honey. Added fresh minced ginger to marinade. Can sub ginger powder. Used light soy.

INGREDIENT CHANGES


Substituted tomato paste and Sriracha in place of pepper paste for a more school friendly recipe. Could reduce sugar in all areas of the recipe. Used shaved carrots and cucumber instead of finely julienned. Used whole wheat and corn tortillas and should be warmed and pliable. Can serve open faced.





Student Taste Test Panel comments: “What is kimchi?” “Weird name.” “Korean Pork Tacos is a better name.” “Leave off the slaw.” “It tasted better than it looked.” “[If available at school] I’d get it every time.”

KOREAN PORK TACOS WITH KIMCHI-STYLE SLAW Source: Rich’s at the 2014 Healthy Flavors, Healthy Kids National Leadership Summit


Weight Measure Soy sauce ½ cup 1. For the pork marinade: Mix soy sauce, water, sugar, honey, sesame oil, garlic,

green onions, and sesame seeds and set aside.

Water ¼ cup

Sugar 1/8 cup

Honey 1/8 cup

Sesame oil ½ Tbsp.

Garlic cloves, fresh, crushed

2 ea.

Green onions ½ bu.

Sesame seeds, toasted 1 Tbsp.

Korean fermented hot pepper paste (gochujang)

2 Tbsp. 2. For the kogi barbeque sauce: Mix hot pepper paste, sugar, soy sauce, rice wine vinegar, and sesame oil and set aside.

Sugar 3 Tbsp.

Soy sauce 2 Tbsp.

Rice wine vinegar 1 tsp.

Sesame oil 2 tsp.

Rice vinegar ¼ cup 3. For the pickled cucumbers: Mix rice vinegar, sugar, salt, and Sriracha until sugar and salt dissolve.

Sugar 1 Tbsp.

Kosher salt a pinch

Sriracha couple drops

Cucumber, sliced thin 1 cup 4. Add cucumber and carrots and set aside.

Carrots, diced or julienned

½ cup

Rich’s Double Rub Commodity Pork

2½ lb. 5. Add pork marinade to 2½ pounds of Rich’s Double Rub Commodity Pork, heat until internal temperature reaches 165°F. Warm Rich’s whole grain tortillas. Place approximately (1 ½ ounces to 1 ¾ ounces) portion of the pork on the tortilla and drizzle with kogi barbecue sauce and top with pickled cucumbers and carrots.

Rich’s 8” whole grain tortillas


Recipe Notes: As written, recipe credits: 1.5 oz. meat/meat alternate 1.75 oz. eq. grain




Student Taste Test Panel Comments in Purple RECIPE NAME: Chicken & Andouille Sausage Jambalaya with Black Bean Brown Rice



Either change recipe to increase rice, or add cornbread.


Leave bay leaf whole for better retrieval. Unsure if sources [for Truitt Tomato Basil Soup?] are available throughout the US. Did not use chicken broth, used more of the soup (104 ounces). Did not use black beans.

INGREDIENT CHANGES


Roast okra first, then use it. We decided not to use it*. Will use equivalent of trinity, garlic. Double onion. *Served okra on side with 6 roma tomatoes and 6 cloves garlic and 2 Tbsp. Worcestershire, 1 Tbsp. Old Bay, 1 Tbsp. oregano (sautéed in olive oil). Cut sausage into medallions (thin), bake until crispy, then use.



Most could be done in an oven. Rice must be cooked separately and for longer than the recipe calls for (maybe 2 hours). Tilt skillet.


Increase grains to be reimbursable to 2 oz. Increase serving size, or serve with corn bread.


Temp out to 165.

No Student Taste Test Panel comments

CHICKEN AND ANDOUILLE SAUSAGE JAMBALAYA WITH BLACK BEAN BROWN RICE Source: Truitt Family Foods at the 2014 Healthy Flavors, Healthy Kids National Leadership Summit


Weight Measure Broth (4-oz. servings) Did not use

22. For the broth: In a large stockpot or steam kettle, sauté red and green bell peppers, onion, and celery. Add in the sausage and mix well. Add all other ingredients and bring to a full boil. Turn down heat to a slow simmer. Stirring often, cook for 1 hour.

23. Turn off heat, let sit for half an hour, then skim the fat from the top of the broth, and discard.

Red bell pepper, diced 1 cup

Green bell pepper, diced

1 cup

Onion, white, medium to large, diced

1 cup

Celery, diced 1 cup

Olive oil 1 Tbsp.

Andouille sausage, split and diced Coined, baked

1 lb. 14 oz.

Cajun seasoning 2 Tbsp. 1 pinch “Too damn salty” per chef

Bay leaves ½ ea.

Truitt Tomato Basil Soup (6.5 # bag)

1/3 bag Almost whole bag

Chicken base 1/3 cup 2 Tbsp.

Water 4 cups

Okra, frozen, sliced 10 oz.

Rice (4 oz. servings) 24. For the rice: In a hotel pan, combine all ingredients, reserving the black beans for later. Stir well. Cover with plastic and foil and cook in a 350°F oven for 1 hour. Drain and gently rinse black beans. Gently fold black beans into cooked rice. Cover and return to oven until rice mixture reaches a temperature of 165°F.

Brown rice 6 cups

Chicken stock 9 cups

Garlic, minced 1 oz.

Bay leaves ½ ea.

Black beans, #10 can ½ ea.

Dried parsley ½ tsp.

Cajun seasoning ¾ tsp.

Chicken (2.45 oz. serving)

25. For the chicken: Place chicken in pans covered with foil. Place in 350°F oven and heat to 165°F. Stir gently and often during cooking.

Commodity Fajita Chicken

3¾ lb.

Our sponsors’ original recipes have been scaled up, but not all have been tested for volume production.

Recipe Notes: Suggest serving with sides of cornbread, and roasted in-season vegetables, including zucchini, yellow squash, onions, and bell peppers. Using Pork Sausage Crumbles for Andouille sausage, recipe credits: 2.5 oz. meat/meat alternate 0.88 cup vegetables/fruits 0.75 oz. eq. grain





RECIPE NAME: Chicken Posole with White Beans



May bump grains by serving with a whole wheat tortilla.


May or may not use optional vegetables; depends on kitchen.

INGREDIENT CHANGES


Change sour cream to Greek yogurt. Maybe add 1/8 cup chili powder or more for color, or paprika



Could sauté veggies on top of stove, then place in oven Tilt skillet or jacket kettle


Adding all optional [ingredients] adds more to the dish – may change flavor in the end.

HACCP Would you add CCP guidelines to your recipe? Yes - temp final and holding temp

Student Taste Test Panel comments: “Just call it a soup.” “I liked it, but my mom’s is better.” “What is posole?” “The lime looks nice.” “ADD TO SCHOOL MENU, PLEASE!”

CHICKEN POSOLE WITH WHITE BEANS Source: Truitt Family Foods at the 2014 Healthy Flavors, Healthy Kids National Leadership Summit


Weight Measure Vegetable oil ½ cup 1. Heat vegetable oil in a tilt skillet or steam jacketed kettle. Add onions, garlic,

herbs, and chili powder and sweat for 10 minutes.

Onions, chopped 2 ea.

Garlic cloves, minced 6 ea.

Dried oregano 2½ tsp.

Salt 1 Tbsp.

Chili powder ½ cup

Chicken broth 1 gal. 3 cups 2. Add broth, hominy, and beans and simmer for 1 hour. Transfer to steamtable.

Hominy, #10 can 1¼ ea.

Navy beans, #10 can 1¼ ea.

Commodity Chicken 4 lb. 3. Meanwhile, heat commodity fajita chicken in 2-inch hotel pans, covered with foil, until hot. Transfer to steamtable.

4. For service, scoop 6-ounce ladle of soup into bowl. Offer student chicken and grilled vegetables, plus optional toppings.

Optional topping: Grilled peppers and onions

5. Toss oil, bell peppers, onions, salt and pepper together. Grill or sauté over medium-high heat until cooked through and starting to brown.

Vegetable oil ¼ cup

Red and green bell pepper, batons

1 lb.

Onion, thinly sliced 1 lb.

Salt and ground black pepper

to taste

Toppings

Cabbage, shaved

Lime wedges

Fresh cilantro, chopped

Sour cream, nonfat or lowfat

Tapatio sauce

Our sponsors’ original recipes have been scaled, but not all have been tested for volume production.

Recipe Notes: As written, without optional grilled vegetables or other toppings, recipe credits: 2.5 oz. meat/meat alternate 0.5 cup vegetable/fruits (0.25 cup legume, 0.25 cup other vegetable) 1.5 oz. eq. grain




Student Taste Test Panel Comments in Purple RECIPE NAME: Black Pepper-Garlic Beef Bowl



Yes, increase the amount of rice served to provide 2 oz. grain eq. and increase the amount of vegetables served to provide a ½ cup credit.


There was some concern about the availability of the bulk steak sauce.

INGREDIENT CHANGES


For the vegetables we substituted green bell peppers for the poblano peppers, and added 1 qt. red bell peppers, 1 qt. sliced carrots and 1 cup sliced scallions (the carrots need to be roasted separate from the rest of the vegetables. We also created a recipe for steak sauce that would be included as a footnote in the recipe: 1/3 cup ketchup 1/3 cup tomato sauce 2 Tbsp. Worcestershire sauce 3 Tbsp. honey



This recipe is already very practical for most districts to execute se we don’t recommend any changes.


We served 1 cup of cooked rice, ½ cup of roasted vegetables and 6 glazed meatballs. This would contribute 2 oz. meat/meat alternate, 2 oz. grain eq., and ½ cup vegetables (other and red-orange sub groups)


We would use menu planning software to add in prewritten CCP guidelines to the recipe.

Student Taste Test Panel comments: “Love the flavor.” “Add some red and green bell pepper.” “I loved the way it smelled.” “Restaurant presentation.” “Good name. It tells you exactly what it is.” “It needs a little more sauce.” “The meatball was good, but the rice wasn’t.”

BLACK PEPPER-GARLIC BEEF BOWL Source: Tyson at the 2014 Healthy Flavors, Healthy Kids National Leadership Summit


Weight Measure Tyson® Beef Meatballs, ½ oz.

4 ½ lb. 144 ea. 1. Arrange the frozen beef meatballs in a single layer on sheet pans lined with parchment paper and cover tightly with aluminum foil. Heat the pans of covered meatballs in a preheated 350°F convection oven for 8 minutes. Remove pans from the oven, remove the aluminum foil, and continue to heat the meatballs, uncovered, for an additional 6 to 8 minutes, or until the minimum internal temperature reaches 165°F.

Black Pepper-Garlic Sauce (recipe follows)

2. In a mixing bowl, combine the heated meatballs with the prepared black pepper-garlic sauce and toss together until the meatballs are evenly coated in sauce. Hold the sauced meatballs covered in a hot box at 145°F until ready to serve.

Brown rice, parboiled, cooked, without salt

18 cups (approx. 95 oz.)

3. To build the beef bowls, portion ¾ cup of cooked brown rice into serving bowls. Top the rice with ⅓ cup each of the prepared roasted vegetables, then top the vegetables with 6 each of the sauced heated meatballs and serve immediately. If not serving immediately, hold the built beef bowls covered in a hot box at 145°F until ready to serve. One black pepper-garlic beef bowl per serving.

Roasted Vegetables (recipe follows)


Recipe Notes: As written, recipe credits: 2 oz. meat/meat alternate 0.445 oz. vegetables/fruits 1.5 oz. eq. grain

BLACK PEPPER-GARLIC SAUCE Source: Tyson at the 2014 Healthy Flavors, Healthy Kids National Leadership Summit

Ingredients 3 cups Directions

Weight Measure Teriyaki sauce 2 ½ cups 1. Combine all of the ingredients in a mixing bowl and whisk together

until combined well. Transfer the prepared sauce to a small saucepan and heat over medium-low heat, stirring occasionally, until the sauce comes to a simmer. Remove from the heat and hold the heated black pepper-garlic sauce, covered, in a hot box at 145°F until ready to use.

Steak sauce 2/3 cup

Soy sauce, low-sodium 3 Tbsp. 1 ½ tsp.

Cracked black pepper 1 Tbsp. 1 ¾ tsp.

Garlic, fresh, finely minced

2 ½ tsp.


ROASTED VEGETABLES Source: Tyson at the 2014 Healthy Flavors, Healthy Kids National Leadership Summit

Ingredients Approx. 8 cups Directions

Weight Measure Celery Stalks, fresh, cut on bias into, ¾” wide pieces

4 cups 1. Combine all of the ingredients in a mixing bowl and gently toss to evenly coat in oil and seasoning. Transfer the seasoned vegetables to sheet pans lined with baking paper and roast, uncovered, in a preheated 350°F convection oven for 14 to 18 minutes, or until the vegetables are softened and just beginning to brown. Hold the roasted vegetables covered in a hot box at 145°F until ready to serve.

Yellow onions, fresh, cut into 1” dice

8 cup

Poblano or green bell peppers, fresh, cut into 1” dice

4 cup

Vegetable oil 2 Tbsp.

Garlic, granulated 2 ½ tsp.





Student Taste Test Panel Comments in Purple RECIPE NAME: Sriracha Steak Sub Sandwich



No changes necessary.


Yes, the ingredients are feasible and readily available throughout the country.

INGREDIENT CHANGES


We revised the Sriracha mayo recipe to use 50% mayonnaise and 50% nonfat Greek yogurt. We also suggest listing the carrots for the “fresh-pickled carrots” recipe as matchstick or shredded.



This recipe is already very practical for most districts to execute so we don’t recommend any changes.


We did not change anything about the serving size nor amount of ingredients on the sandwich build.


We would use the menu planning software to add-in prewritten CCP guidelines to the recipe.

Student Taste Test Panel comments: “Appealing name.” “Fantastic flavor.” “It’s a bit spicy.” “Too spicy.” 6 panelists said this “What is Sriracha?” “Just call it a Steak Sub.”

SRIRACHA STEAK SUB SANDWICH Source: Tyson at the 2014 Healthy Flavors, Healthy Kids National Leadership Summit


Weight Measure Tyson® Sliced Beef, thawed

300 ea. (approx. 95 oz.)

1. To build the sub sandwiches evenly, spread ¾ tablespoon of the prepared Spicy Sriracha Mayo on the cut sides of both the top and bottom roll halves (1½ tablespoons total per sandwich). Next layer 3.95 ounces (approx. 12.5 slices) of the thawed sliced beef atop each bottom roll with mayo. Top the sliced beef with a mounded ½ cup (approximately ⅝ cup) of the prepared Asian Green Salad, and then close the sandwiches with the top half of each hoagie roll with mayo. Hold the built sandwiches covered under refrigeration at 38°F until ready to serve.

Whole Grain Mini Sub Rolls, split

24 ea. (2.4 oz. each)

Spicy Sriracha Mayo (recipe follows)

2 ¼ cups (approx. 20 oz.)

2. Alternative serving: portion 1½ tablespoons of the prepared Spicy Sriracha Mayo into 2-ounce portion cups. Place a lid atop each filled portion cup and hold them under refrigeration at 38°F until ready to serve. One Sriracha steak sub sandwich, and if necessary, one portion cup of the Spicy Sriracha Mayo, per serving.

Asian Green Salad (recipe follows)


Pickled jalapeno pepper slices, commercially prepared (optional)

192 ea. (approx. 9 ½ oz.)


Recipe Notes: As written, recipe credits: 2 oz. meat/meat alternate 0.396 cups vegetables/fruits 2 oz. eq. grain

SPICY SRIRACHA MAYO Source: Tyson at the 2014 Healthy Flavors, Healthy Kids National Leadership Summit

Ingredients 36 Tbsp. Directions

Weight Measure Mayonnaise, reduced-fat Can use half mayo and half nonfat Greek yogurt

1¾ cups 1. Combine all of the ingredients in a mixing bowl and whisk together until thoroughly combined. Hold the prepared Sriracha mayo, covered under refrigeration at 38°F until ready to use.

Sriracha hot sauce 6 Tbsp.

Lemon Juice, bottled 2 Tbsp. 1 tsp.

Garlic, granulated 1¾ tsp.

Red pepper flakes, crushed

1 ½ tsp.


ASIAN GREEN SALAD Source: Tyson at the 2014 Healthy Flavors, Healthy Kids National Leadership Summit


Weight Measure Romaine Lettuce Leaves, shredded, (approx. ½” wide shred)


1. Combine all of the ingredients in a large mixing bowl and toss together until thoroughly combined. Hold the prepared salad covered under refrigeration at 38°F until ready to use.

Fresh-Pickled Carrots (recipe follows)

3 cups

Cilantro Leaves, fresh, destemmed, packed

2/3 cup


FRESH-PICKLED CARROTS Source: Tyson at the 2014 Healthy Flavors, Healthy Kids National Leadership Summit

Ingredients 3 ½ cups Directions

Weight Measure Carrot Matchsticks Or shredded carrots

3½ cups 1. Combine all of the ingredients in a non-reactive bowl and mix together until thoroughly combined. Hold the dressed carrots, covered, overnight under refrigeration at 38°F.

2. The following day, thoroughly drain the marinated carrots, discarding the liquid. Hold the fresh-pickled carrots covered under refrigeration at 38°F until ready to use.

Distilled white vinegar 1¾ cups

Sugar, granulated 3 Tbsp. 2 tsp.

Onion powder 1¼ tsp.

Garlic, granulated 1¼ tsp.

Ground black pepper ½ tsp.






RECIPE NAME: Berry Baked Apples



1 ¼ fruit is too high for foodservice – there is no additional benefit. Reduce serving to ½ cup – ¾ cup fruit


Change apple to 125 ct

INGREDIENT CHANGES


Include alternate method incorporating sliced, canned commodity apples, drained or include juice, omit apple juice.



Reduce prep time, see above. Don’t serve as stuffed, more as a crustless crisp-type dish (cobbler).


Keep to a #8 scoop or spoodle.

HACCP Would you add CCP guidelines to your recipe? None

Student Taste Test Panel comments: “Add more cinnamon.” “Liked the mint garnish. It tasted fresh.” “Apples could have been softer.” “Loved the hint of mint. Loved the crunchy + juicy texture.”

BERRY BAKED APPLES Source: US Highbush Blueberry Council at the 2014 Healthy Flavors, Healthy Kids National Leadership Summit


Weight Measure Baking apples, such as Rome Beauty, Fuji, or Northern Spy, small

24 ea.

1. With a paring knife or apple corer, remove cores from the apples with a knife, and peel the top half of the apples.

Dried fruit, such as blueberries, raisins, and/or cranberries

3 cups 2. In a bowl, toss dried fruit and cinnamon. Set aside.

Ground cinnamon 1 Tbsp.

Blueberries, frozen, fresh, or drained, canned

3 cups 3. Place frozen or fresh blueberries and apple juice on hotel pan. 4. Place prepared apples on top of blueberries and evenly divide dried

fruit mixture into the cavities and around the apples. 5. Cover pan with foil and bake at 350 F for 45 to 60 minutes, until apples

are cooked through and tender. 6. Allow to cool. Cover and refrigerate, if desired.

Apple juice 3 cups


Recipe Notes: As written, recipe credits: 1.25 cups vegetables/fruits




Student Taste Test Panel Comments in Purple RECIPE NAME: Blueberry Breakfast Bake



1 oz. meat/meat alternate 1 oz. grain (3 ½ cup milk, 3 ½ cup egg) Omit fruit credit [or increase to ½ to 1 cup?]


No problems

INGREDIENT CHANGES


N/A



N/A


2 x 2 inch slice


Final cooking temp 145 F.

Student Taste Test Panel comments: “Name sounds appealing.” “Sweet with a pop of tart. Blueberry delicious!” “My favorite item. I LOVE it!!” “LOVE this dish! So delicious.” “LOVE, LOVE, LOVE!” “Please add to the school menu ASAP!” “Great breakfast item.”

BLUEBERRY BREAKFAST BAKE Source: US Highbush Blueberry Council at the 2014 Healthy Flavors, Healthy Kids National Leadership Summit


Weight Measure Whole grain bread, firm textured, crusts on, sliced, divided, 2 loaves

28 oz. 1. Preheat oven to 350°F. 2. Cut bread in 1-inch cubes (makes about 20 cups).

Blueberries, fresh or frozen, divided

4 cups

Cream cheese, light (from an 8 oz. package), cut in ¼” cubes

8 oz. 3. Cut cream cheese in small cubes. 4. Grease baking dish. Place half of the bread cubes in the dish. Scatter

cream cheese cubes and half the blueberries over the bread. Top with remaining bread cubes and blueberries.

Eggs, beaten 4 cups

5. In a bowl, combine eggs, milk, maple syrup, and butter. Carefully pour over bread mixture.

6. Bake until a knife inserted in the center comes out clean, about 1 hour, covering with aluminum foil if edges brown too much.

Lowfat milk 3 cups

Maple syrup ½ cup

7. To serve, cut in squares. Accompany with additional maple syrup, if desired.

Butter, melted ½ cup


Recipe Notes: Leaving crusts on the bread, recipe credits: 1.25 oz. meat/meat alternate 0.167 cups vegetables/fruits 1 oz. eq. grain




Student Taste Test Panel Comments in Purple RECIPE NAME: Roasted Turkey Sandwich with Blueberry Chutney



Reduce protein to 2 meat/meat alternate


Too many steps

INGREDIENT CHANGES


Eliminate mayo. Add chutney to both sides of bread.



Deli line only


1 each


Hold cold for service 40 F or below

Student Taste Test Panel comments: “The honey mustard sauce was great.” “Blueberry and turkey together sounds bad; it tastes good but sounds bad.” “Change the name to Thanksgiving Sandwich.” “Great flavor but can’t taste blueberry.” “The blueberry chutney was too much. The chutney made it strange.”

ROASTED TURKEY SANDWICH WITH BLUEBERRY CHUTNEY Source: US Highbush Blueberry Council at the 2014 Healthy Flavors, Healthy Kids National Leadership Summit


Weight Measure Whole grain rolls 24 ea. (2.4

oz. each)

Mayonnaise 2 cups 1. Mix the mayonnaise with the mustard, tarragon, salt, and pepper. 2. Spread the mayonnaise on both sides of the rolls.

Dijon mustard 1 cup

Tarragon, chopped ¾ cup

Kosher salt 1 Tbsp.

Ground black pepper 1 ½ tsp.

Bibb leaf lettuce head, cleaned

Approx. 48 oz.

6 ea. 3. Cover mayonnaise with lettuce leaves then spread with blueberry chutney. Top with ½ oz. of the grated cheese and arrange 3 oz. sliced turkey evenly over the cheese. Top with the sliced tomato.

4. Place the top piece of bread over the lettuce, pressing down to adhere.

Blueberry Chutney, (recipe follows)

6 cups

Asiago cheese, grated 6 oz. 1 ½ cups

Turkey breast, baked and sliced

4 lb. 8 oz.

Tomato, large, sliced 6 ea. (approx. 2 lb., 24 slices)


Recipe Notes: As written, recipe credits: 2.25 oz. meat/meat alternate 0.581 cups vegetables/fruits (0.25 cup fruit, 0.25 cup other vegetables) 2 oz. eq. grain

BLUEBERRY CHUTNEY Source: US Highbush Blueberry Council at the 2014 Healthy Flavors, Healthy Kids National Leadership Summit


Weight Measure Olive oil 6 Tbsp. 1. In a saucepot over medium heat, add the olive oil and cook shallots,

ginger, and garlic and cook for 1 minute. Add orange juice, honey, apple cider vinegar, salt, cinnamon, and frozen blueberries and bring to a boil.

2. Reduce heat to medium low and simmer, stirring occasionally, until thickened, about 50 minutes.

3. Remove from the heat and let cool. Cover and store in the refrigerator.

Shallot, minced ¾ cup

Ginger, minced 2 Tbsp.

Garlic, minced 1 Tbsp.

Apple cider vinegar 9 Tbsp.

Orange juice ¾ cup

Honey ¾ cup

Kosher salt ¾ tsp.

Cinnamon, ground ¼ tsp.

Blueberries, frozen 6 cups


Documents

Team Notes in Green Student Taste Test Panel Comments in ...ciahealthykids.com/media/c771e254/HFHK2014ALLKitchenSessionrecipes... · HACCP Would you add CCP guidelines to your