SKHC Calendar 2016

Peanut Butter and Jelly Granola Bars Ingredients 3 cups rolled oats ½ cup peanut butter ½ cup jelly or jam ¼ cup hot water ¼ tsp salt Butter or vegetable oil Directions 1. Heat the oven to 350 °F and butter or oil a 9”x 9” baking pan. 2. Add the peanut butter, half the jelly, the water, and the salt to a small pan. Stir over low heat until it’s smooth. 3. Pour the oats into a large bowl. Mix the peanut butter and jelly mixture into the oats until all the oats are coated and you have a sticky mass. Place the mixture into the greased pan and press it into an even layer. Spread the remaining jelly over the top. 4. Bake the oven for 25 minutes, until it turns brown around the edges. 5. Leave the bars in the pan until they cool completely, about an hour, then slice into 12 bars. Recipe adapted from: Good and Cheap: Eat Well on $4/Day by Leanne Brown One Pot Chili Pasta Ingredients 1 Tbsp olive oil 1 medium onion 2 cloves garlic ½ lb. ground beef 2 Tbsp flour 1-2 Tbsp chili powder 1 (15 oz.) can tomato sauce 1 (15 oz.) can diced tomatoes 1 (15 oz.) can black beans 1 (15 oz.) can kidney beans 1 cup canned or frozen corn kernels 2 cups uncooked elbow macaroni 2 cups beef broth 1 cup shredded cheese Directions 1. Dice the onion and mince the garlic. Cook both in a large pot with olive oil over medium heat for 1-2 minutes, or until soft and transparent. Add the ground beef and continue to stir and cook until it is fully browned. If using a high fat ground beef, drain off the excessive after it is browned. 2. Add the flour and chili powder and stir to coat the meat. Continue to stir and cook meat for 1-2 minutes more. The flour and chili powder may coat the bottom of the pot, but that’s okay. Be careful to not let it burn. 3. Drain and rinse the black and kidney beans. Add the beans, tomato sauce, diced tomato, and corn kernels to the pot. Stir well and dissolve the flour/chili powder mixture from the bottom of the pot. 4. Add the dry macaroni and beef broth to the pot, stir to combine. Place lid, turn the heat to high, and let the pot come to a boil. Once boiling, give it a quick stir to loosen any pasta stuck to the bottom of the pot, replace the lid, and turn the heat down to medium-low. Let simmer for about 15 minutes, or until the pasta is soft and has absorbed most of the liquid. Stir pot 1-2 times during the 15 minutes to loosen any pasta stuck to the bottom. 5. Once pasta is fully cooked, turn off heat, add cheese and stir until melted. Serve hot. Recipe adapted from: http://www.budgetbytes. com/2014/09/snap-challenge-one-pot-chili-pasta/ Wild Rice and Butternut Squash Salad with Maple Balsamic Dressing Ingredients 2 ½ cups peeled, chopped butternut squash 1 ½ tablespoons olive oil Salt Black pepper 2 ½ cups thinly sliced kale or spinach ½ cup thinly sliced leeks (white and green parts) ½ cup dried cranberries ¼ cup thinly sliced fresh basil 3 cups cooked wild rice, warmed Directions 1. Preheat oven to 400°F. 2. Toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender. 3. In a large bowl, combine spinach, leeks, cherries and basil. Stir in warm rice and squash so that spinach wilts slightly from the heat. Stir dressing (recipe below) into salad; taste and adjust salt level if needed. 4. Serve at room temperature. Serves 6. Dressing ¼ cup extra-virgin olive oil 2 tablespoons pure maple syrup 2 tablespoons balsamic vinegar ½ teaspoon sea salt ¼ teaspoon black pepper ½ tablespoon chopped fresh rosemary 1 clove garlic, minced Prepare dressing by pureeing all ingredients with an immersion blender or by vigorously whisking. Adapted from the Smitten with Squash Cookbook Cauliflower Mashed Potatoes Ingredients 3 medium/large potatoes, cut into 1.5” pieces 1 head cauliflower, cut into 1.5” pieces 1/3 cup milk 1-2 tbsp unsalted butter or margarine Pinch of salt and pepper (optional) Fresh herbs, rinsed and chopped (optional) Directions 1. Bring a large pot filled ¾ full of water to a boil. Add potatoes and cook for 15-20 minutes, until potatoes are fork tender. 2. Add the cauliflower to the potatoes 7-8 minutes before they are done cooking. 3. Drain the potatoes and cauliflower in a colander. Add them back to the empty pot and let rest for 2-3 minutes. 4. Add the milk, butter/margarine, salt and pepper to the pot and mash until smooth. 5. Stir in fresh herbs of your choice (try chives or parsley) if using, then serve. Serves 4. Recipes and Dishes

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