Recipe of the Month

The cooks at our schools aren't the only members of the Opaa! family with culinary flair. In fact, each month we feature frequently requested, unique and tasty recipes submitted by fellow Opaa! employees. We hope you enjoy this month's selection:

Servings:  6

Ingredients:

 

3         ea   Sweet Potatoes

1/4      C   Vegetable Oil

1         T  Cumin

1 1/4   T   Kosher Salt

½        T   Black Pepper

¼        T   Oregano, Leafy

 

 

Directions:

  1. Preheat oven to 400 degrees.
  2. Peel potatoes and slice into 6-8 wedges each.
  3. In a small bowl, mix seasonings together. Reserve.
  4. Place the wedges in a large bowl, spread oil and seasoning over the top.
  5. With your hands, mix until all wedges coated evenly.
  6. Spread wedges out evenly on two greased sheet pans.
  7. Bake for approximately 30 – 40 minutes or until tender.

                               

Sweet Potato Oven Fries:

0.5 Potato: 151kcal, 6.76 gm fat, 603 mg sodium

Servings:  36 slices

Ingredients:

Dry

5   C   Flour

2   C   Sugar

2   tsp   Baking Powder

1   tsp   Cinnamon

1   tsp   Pumpkin Spice

1   tsp   Nutmeg

1/4 tsp   Ginger

1  pinch  Cloves

1  pinch  Salt

 

Wet

4        Eggs

1   C   Pumpkin

1   tsp   Vanilla

 

Directions:

    1. Preheat oven to 350 degrees.
    2. Shift all dry ingredients into a large bowl.
    3. In a separate bowl, whisk together pumpkin, eggs, and vanilla.
    4. Pour pumpkin mix into flour mix. Mix until it’s crumbly.
    5. Spray table with Pam spray and lightly knead until dough comes together.
    6. Shape dough into log(s) about 3.5-4” wide & ½ “high. Place on papered sheet pan.
    7. Bake 25-30 min (until center is firm); let cool 30 mins.
    8. Using serrated knife, cut into ½ “wide pieces.
    9. Turn oven to 300 degrees and bake for an additional 15 mins.
    10. Cool completely. Cookie should be dry.

Makes a serving for 8

 

Ingredients

 

 

 

 

 

Ham, diced very small

½ #

 

 

 

 

Olive Oil

1 T

  

 

 

 

 

 

 

 

 

 

Onion, diced small

    1/2 ea

 

 

 

 

Carrot, diced small

1 C

 

 

 

 

Celery, diced small

1 C

 

 

 

 

Parsley, chopped fine

   1/8 bun

 

 

 

 

 

 

 

 

 

 

Chick Stock

    24 oz

 

 

 

 

Great Northern Beans or Kidneys

1 15 cn

 

 

 

 

Chopped Tomatoes, canned

½ C

 

 

 

 

 

 

 

 

 

 

Rotini, dry

1 C

 

 

 

 

 

 

 

 

 

 

Salt

¼ tsp

 

 

 

 

Black Pepper

½ tsp

 

 

 

 

 

 

 

 

 

 

Directions

 

 

 

 

 

1)   In a pot, heat oil over med heat

 

 

 

 

 

 

 

 

 

 

2)   Add veggies and cook til tender; stir in ham; cook 2 minutes

 

 

 

 

 

 

 

 

 

3)   Add stock, beans and tomato; bring to a boil

 

 

 

 

 

 

 

 

 

4)   Add pasta and cook 6-7 minutes or until pasta is tender

 

 

 

 

 

 

 

 

 

5)   Season

 

 

 

 

 

 

 

 

 

6)   Hold warm for service, add parsley just before service

 

 

 

 

 

 

 

 

 

 

 

 

 

 

***Serve with garlic bread

 

 

 

                         

Portion:           8 oz.

Servings:         8  

Pasta & Bean Soup

8 Oz Serving: 208 kcal, 3.84 gm fat, 619 mg sodium

Ingredients                                                                

Watermelon, seedless                                          1      ea    

Strawberries                                                         1      Qt    

                                                                                             

Lemon Lime Soda                                               20    oz    

Ice                                                                        3      #      

Lime                                                                     1      ea    

Lemon                                                                  1      ea    

Orange                                                                 1      ea    

 

 

Directions:                                                                          

  1. Cut Fruit into wedges or wheels; reserve
  2. Peel melon; hull Strawberries
  3. In a processor or blender, puree fruit and strain
  4. Add soda & Ice

                                                                                             

Portion:

Servings:                                                                              

                                                                                            

Watermelon Strawberry Cooler:                                          

8 oz (1 Cup) Serving: 117 kcal, 0.58 gm fat, 13 mg sodium

Ingredients

 1.5 tsp      Cinnamon

 1    C         Vanilla Yogurt

Directions

Mix cinnamon and yogurt together

 

Cinnamon Yogurt Sauce:

1 Oz Serving: 26 kcal, 0.18 gm fat, 14.85 mg sodium