To celebrate National Nutrition month during the month of March, NARMC's Food and Nutrition Department (FANS) hosted a healthy recipe cook-off.
FANS team members competed for the coveted titles in several different categories including entree, side dish, sweet treat and breakfast. During March, copies of the recipes were available in the cafeteria.
Baja shrimp stackers
Side dish—Kim Lewin
Curry butternut squash soup
Sweet treat—Erica Pennington
Fruit salsa with homemade cinnamon chips
Migas with corn tortillas
Baja Shrimp Stacks
By Erica Pennington
Shrimp 1 pound
Soy Sauce ½ cup
Brown sugar 2 Tablespoons
Ground ginger 1 teaspoon
Cucumber or tomato 1 cup, chopped
Avocado 2 large, cut into chunks
Red bell pepper 1 thinly sliced
Basmati rice 2 cups, prepared
Sriracha and Ranch Garnish to taste
Prepare rice and set aside. Rice may be prepared the day before for better consistency.
In a small mixing bowl, whisk together soy sauce, brown sugar, and ground ginger. Set aside.
Peel and de-vein shrimp. Based on individual preference, chop shrimp into bite sized pieces or leave whole.
In a lightly oiled pain over medium heat, add shrimp and sliced red bell pepper. Add sauce to shrimp and bell pepper mixture and cook for 8 to 10 minutes, stirring occasionally.
In small bowls or single serving dishes, begin to build shrimp stacks. Begin with shrimp and pepper mixture, about 1 inch deep.
Add 1 cup rice. Using a spoon, press down firmly so that ingredients will hold shape for serving.
Add avocado and tomatoes/cucumbers on top of rice.
Flip small bowl/single serving dish over. Top with sriracha and ranch, as desired and serve.
Curried Butternut Squash Soup
By Kim Lewin
Butternut Squash 1 large
Onion 1 large, chopped fine
Carrots 2 whole, peeled and chopped fine
Olive oil 3 Tablespoons
Chicken broth 6 cups
Coconut milk 1 can
Garlic 3 cloves, crushed
Chili powder 1 teaspoon
Coriander 1 teaspoon
Turmeric 2 teaspoons
Ginger ½ teaspoon
Spanish paprika 1 teaspoon
Nutmeg ¼ teaspoon
Heavy whipping cream 1 cup
Peel squash, de-seed, and chop into ½ inch cubes.
Sautee the onions, garlic and carrots in the olive oil for about 10 minutes.
Add chicken broth and bring to a boil. Add chopped squash.
Add all spices and cook until squash becomes tender. Add coconut milk.
Add mixture, in batches, to blender and blend until smooth. Return to pan.
Add cream and stir until combined. Heat through and serve warm.
Fruit Salsa & Cinnamon Chips
By Erica Pennington
Strawberries 1 pint
Kiwi 2 whole
Green apple 1 whole
Gala apple 1 whole
Ground nutmeg ¼ teaspoon
Ground cinnamon ½ teaspoon
Lemon juice ¼ cup
Sugar (or Splenda) ½ cup (or converted equivalent of Splenda)
Cinnamon Chip Ingredients:
Flour tortillas - as desired
Sugar and cinnamon mixture to desired sweetness
Fruit Salsa Directions:
Dice strawberries, kiwi, and apples.
Combine fruit, lemon juice, sugar, and spices.
Stores in refrigerator until ready to serve. Use cinnamon chips to dip.
Cinnamon Chip Directions:
Preheat oven to 350 degrees.
Lay tortillas on wax paper and spray each with cooking spray. Sprinkle with cinnamon sugar mix.
Cut tortillas into eights and place on cookie sheet. Bake for 8-12 minutes until crisp.
By Kathy Trull
Chorizo 1 pound
Eggs 6, beaten
Cheddar Cheese 1 cup, shredded
Soft Corn Tortillas 3 chopped, plus additional whole, as desired
Rotel 1 can
Brown and crumble chorizo. Drain off any excess grease.
Add beaten eggs and ½ cup of the shredded cheese. Cook and stir until eggs are cooked through.
Pour in Rotel and chopped corn tortillas. Gently stir and heat thoroughly.
Sprinkle remainder of shredded cheese on top.
Serve warm with soft corn tortillas.