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:

Yield:Garlic Roasted Carrots April 18 Photo6 servings                                                                                                                                                                                      

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Ingredients:

  • 24 baby carrots, tops trimmed to 2 inches
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 5 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped parsley leaves

Directions:

  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place carrots in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 35-40 minutes, or until tender.
  4. Serve immediately, garnished with parsley, if desired.
  • Prep Ttime: 10 mins                                                                                                                                                                                                Tomato Bruschetta March 18 Photo
  • Cook Time: 10 mins
  • Yield: 8-10 slices

Ingredients

  • 1 cup tomatoes, pitted and diced (about 4 roma tomatoes)
  • 1/4 cup red onion, diced (about 1/4 red onion)
  • 2 cloves garlic, minced
  • 5 fresh basil leaves, chopped
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  •  1/2 cup balsamic vinegar
  •  1/2 loaf of French baguette, sliced into ½ inch slices
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder

Instructions

Tomato Mixture:

  1. In a medium bowl, combine the tomatoes, onion, garlic, basil, olive oil and salt and pepper. Toss to combine and store in the refrigerator for one hour (you don’t have to wait this long, but it is recommended to bring out all the flavours).

Balsamic Glaze:

  1. In a small sauce pan, heat the balsamic vinegar over medium heat until it boils. Continue to cook for 4-5 minutes until the sauce is reduced by half.
  2. Pour the glaze into a small bowl and set aside. The glaze will continue to thicken when removed from heat.

Make the Bruschetta:

  1. Preheat your oven to 350 degrees.
  2. In a small bowl, combine the olive oil and garlic powder.
  3. Brush the top side of each baguette slice with the olive oil mixture.
  4. Place slices onto a lined baking tray and bake for about 10 minutes, until light golden brown.
  5. Top each slice with a spoonful of the tomato mixture.
  6. Drizzle the balsamic glaze onto each bruschetta and serve

Prep time                                                                                                                                                                                                       Homemade Heart Marshmallows Feb 18 Photo    

15 minutes

Cook time

3 hours chilling

Total time

3 hours 15 minutes

Serves: 36 2-inch hearts or 100 1-inch squares

Ingredients

  • 3 packages (1/4-ounce each) unflavored gelatin
  • 1 cup cool water, divided
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1/2 cup powdered sugar, divided

Directions

  1. Coat a 9x13 baking dish with nonstick spray (glass or ceramic is best.)
  2. In a large bowl, combine the gelatin and 1/2 cup cool water. Let soak.
  3. In a small, deep saucepan, combine the sugar, corn syrup, salt, and 1/2 cup cool water. Cook the mixture over medium heat, stirring, until the sugar completely dissolves. Raise the heat to high and bring to a rapid boil. Allow to boil, without stirring, for 1 minute. Remove from the heat.
  4. Using a handheld mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, about 10 minutes. Add in the vanilla and beat to incorporate.
  5. Pour the marshmallow mixture into the baking dish and spread evenly using a greased spatula. Sprinkle 1/4 cup powdered sugar over the top, and place in the refrigerator, uncovered, for at least 3 hours (or overnight) before cutting.
  6. Use a greased cookie cutter to make heart shapes and gently separate. Place heart shaped marshmallows in a bowl with 1/4 cup powdered sugar and gently toss to coat them on all sides. Shake off any excess.
  7. You can store the marshmallows in an airtight container, at cool room temperature, for up to 5 days.

Prep Time 1 minute                                                                                                                                                                                                            Homemade Hot Chocolate Jan 18 Photo

Cook Time 10 minutes

Total Time 11 minutes

Ingredients

  • 1/4 C cocoa
  • 1/2 C sugar
  • 1/2 tsp salt
  • 1/3 C water
  • 4 C milk
  • 1 tsp vanilla

Instructions

  1. In a saucepan mix the dry ingredients.
  2. Add the water and bring to a boil, keep boiling for one min.
  3. Then add the milk.
  4. Heat until it's the temp you like.
  5. Take off the heat and add the vanilla, stir and serve with whipped cream or marshmallows (optional)

Ingredients                                                                                                                                                                                                                    Cinnamon Roll French Toast Casserole Dec 17 Photo

Casserole

  • 2 (17.5 oz.) cans refrigerated cinnamon rolls, icing reserved
  • 2 Tbsp. melted butter
  • 4 eggs
  • ⅓ c. milk
  • 1 Tbsp. cinnamon
  • 1 tsp. vanilla

Icing

  • ½ c. powdered sugar
  • 2 containers reserved icing
  • 2 Tbsp. cream cheese, softened
  • 1 Tbsp. milk
  • (For extra icing, combine ¾ c. powdered sugar + 3 oz. cream cheese (softened) + 1½ Tbsp. milk)

Instructions

  1. Preheat oven to 350 degrees.
  2. Remove cinnamon rolls from packages and cut each roll into sixths.
  3. Drizzle melted butter in 9x13 inch pan.
  4. Spread cinnamon roll pieces evenly in pan.
  5. In a separate bowl, combine eggs, milk, cinnamon, and vanilla. Whisk until combined.
  6. Pour egg mixture over cinnamon rolls.
  7. Bake at 350 degrees for 30-35 minutes or until top of casserole is golden brown and center is set.
  8. Prepare icing by combining reserved cinnamon roll icing with ½ c. powdered sugar, 2 Tbsp. softened cream cheese, and 1 Tbsp. milk. Whisk until smooth.
  9. Pour icing evenly over casserole.