Month: April 2020

Gluten-friendly, vegan, dairy-free

from the kitchen of Chef Charlie

Amount	Unit	Ingredients
26 oz	can	Tomatoes, crushed
1	can	Red kidney beans, washed
1	can	Black beans, washed
2	each	Chipotle peppers in adobo, puréed
2	Tbsp	Cumin
1	tsp	Oregano
2	C	Vegetable broth
2	each	Green bell peppers, chopped
1	each	Yellow onion, diced
1	Tbsp	Fresh garlic, minced
2	tsp	Chili powder
1	Tbsp	Cilantro, chopped
2	Tbsp	Vegetable oil
1	small	Jalapeño, freshly minced (optional)
1	Tbsp	Brown sugar
2	each	Bay leaf
2	tsp	Smoked paprika
14 oz	package	Extra firm tofu (optional for extra protein)

• In a large sauce pot, heat the oil. Add the onions, garlic, green peppers and jalapeños, and sauté 5-6 minutes.
• Add the canned tomatoes, beans, chipotle peppers, vegetable broth, cumin, oregano, sugar, and chili powder. Add the bay leaf, smoked paprika and tofu and simmer 20 minutes, stirring frequently.
• Add the cilantro, then season with salt and pepper.

Chef Charlie Metzger: “This chili is a super easy, healthy, comforting meal to make. Full of plant-based protein and fiber from the beans, veggies and tofu. In this bowl lies everything I want in a good batch of chili, its a one pot wonder. Top with fresh avocado, cilantro or sliced jalapeno and serve with sliced lime and cornbread.”

from the kitchen of Chef Wilson

yields between eight to ten 8-oz portions

Amount	Unit	Ingredients
1	5-6 lb	Pork shoulder
2	Tbsp	Salt
1	Tbsp	Oregano
1	Tbsp	Parsley
½	C	Onion
1	Tbsp	Paprika
10-12		Garlic cloves
2	tsp	Cumin
1	tsp	Chili pepper seasoning
2	tsp	Black pepper
1		Orange
¼	C	Vegetable oil

• Pulse onion, garlic, oregano, juice of 1 orange and parsley together in a blender or food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty.
• Mix in cumin, chili, and paprika. Set aside.
• Use a knife to poke 8-10 1-inch deep holes into the meat.
• Rub oregano and garlic mixture on the meat and into the holes then Refrigerate for 4 hours or up to 3 days.
• Remove pork from the fridge and let it rest for about 30 minutes.
• Place pork on a wire rack and cover with foil.
• Roast for 4 hours at 325* F or until tender (195-205 degrees).
• Allow to cool for 20 minutes then pull apart/shred pork using tongs and a fork.

Chef Wilson Castillo: ‘I believe that good food and proper cooking is the key ingredient to good health.  No matter what we gain in life in terms of ‘success, no matter how rich or poor, regardless of the accolades that come our way—I feel our health is what truly counts.’

from the kitchen of Chef Wilson

eight 6-oz portions

Amount	Unit	Ingredients
4	lbs	Boneless chicken thighs (skinless)
¼	C	Lime juice
2		Chipotle peppers in adobo
4		Garlic cloves
½	Tbsp	Salt
1	tsp	Sugar
2	Tbsp	Vegetable oil
½		Red onion (diced)
1	Tbsp	Cumin
½	Tbsp	Oregano

• Trim off excess fat from chicken thighs.
• Puree all ingredients (except chicken) in blender or food processor.
• Pour marinade over chicken thighs and store for 4 hours or overnight.
• Mark marinated chicken on flame broiler (if not marking on broiler put in 400 degree oven) and cook in oven for 18-20 minutes or until internal temperature reaches at least 165 degrees.  

Chef Wilson Castillo: ‘I believe that good food and proper cooking is the key ingredient to good health.  No matter what we gain in life in terms of ‘success, no matter how rich or poor, regardless of the accolades that come our way—I feel our health is what truly counts.’

from the kitchen of Chef Wilson

Amount	Unit	Ingredients
1	Tbsp	Vegetable oil
½	C	Diced white onion
½	C	Diced green bell pepper
2	each	Garlic cloves (minced)
1	Tbsp	Cilantro (chopped)
1	tsp	Ground black pepper
1	tsp	Dry oregano
2	cans	Black beans, drained and rinsed
1	C	Vegetable or chicken stock
1	Tbsp	Red wine vinegar
2	Tsp	Brown sugar

• Heat oil in a saucepan over medium heat.
• Add bell onion and bell pepper then season with salt and pepper.
• Sauté until vegetables are tender, 4-6 minutes. Add garlic then sauté for one more minute.
• Add dried oregano, black beans, broth, and vinegar and sugar then simmer for 20 minutes or until most of the broth has been absorbed and beans are tender.
• Add chopped cilantro then taste for seasoning.  Add salt and pepper if necessary.

Chef Wilson Castillo: ‘I believe that good food and proper cooking is the key ingredient to good health.  No matter what we gain in life in terms of ‘success, no matter how rich or poor, regardless of the accolades that come our way—I feel our health is what truly counts.’

from the kitchen of Chef Wilson

twelve 4-oz portions

Amount	Unit	Ingredients
½		Onion (minced)
½		Bell pepper (minced)
2	cloves	Garlic (minced)
1	lb	Ground beef
2	tsp	Cumin
1	tsp	Black pepper
½	C	Ground tomatoes (or your favorite tomato sauce)
3		Eggs
2	C	Seasoned Italian bread crumbs
½	C	AP flour
4	lbs	Russet potatoes
1	C	Half-and-half
½	Stick	Butter
		Vegetable oil for frying

• Peel potatoes and boil in salted water about 15 minutes or until fork tender. Drain.
• In a small saucepan heat butter and cream over low heat until butter has melted. Using a potato masher slowly pour in the cream while mashing potatoes until smooth.  Season to taste with salt and pepper.  Allow to cool.
• Meanwhile, heat 2 tablespoons of vegetable oil in a large skillet over medium heat.  Add the onion, bell pepper, and garlic into the hot skillet and cook until the onion has softened and turned translucent, about 5-6 minutes. Increase heat to medium-high, and stir in the ground beef.  Stir often until the beef is no longer pink. Add cumin, pepper, tomato sauce, and 1 tsp of salt.  Taste for seasoning. When fully cooked transfer beef into a separate container and allow to cool.
• Beat the eggs in a mixing bowl, and set aside. Pour bread crumbs and flour into separate, shallow dishes, and set aside.
• Once the potatoes and beef have cooled, form the potato balls: grab a small handful of mashed potatoes, form into a small bowl shape, and fill with a tablespoon of ground beef. With both hands, roll potatoes into a smooth round ball. Gently roll the ball in the flour to coat shaking off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs.  Place the breaded potato balls onto a parchment lined baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
• To cook, heat the vegetable oil in a large saucepan or deep fryer to 350 degrees F. In batches, cook the potato balls in the hot oil until crispy and golden brown, about 3-4 minutes per batch. Drain on a paper towel-lined plate before serving.

Chef Wilson Castillo: ‘I believe that good food and proper cooking is the key ingredient to good health.  No matter what we gain in life in terms of ‘success, no matter how rich or poor, regardless of the accolades that come our way—I feel our health is what truly counts.’

from the kitchen of Chef Wilson

eight 6-oz portions

Amount	Unit	Ingredients
1	Tbsp	Oil
½	C	Onion (minced)
½	C	Bell pepper (minced)
2	Cloves	Garlic (minced)
1		Tomato (finely chopped)
3	C	Rice
4 ½	C	Water (or vegetable stock)
1	tsp	Sazon (or substitute with Spanish paprika)
1	Tbsp	Adobo (Goya seasoning)
1	C	Tomato sauce
1	Tbsp	Olives (sliced)
1		Bay leaf
½	tsp	Pepper
	To taste	Salt

• In a heavy saucepan at medium heat, add oil, minced onion, peppers, garlic and chopped tomatoes.
• Stir constantly until fragrant and tender, but not browned, about 4 minutes.
• Add the sazon (or paprika) and tomato sauce.  Stir to combine.
• Add adobo seasoning, olives, water and bay leaf.  Taste for seasoning –add salt if necessary.  
• The water should be well seasoned.
• Allow the liquid to come to a hard simmer.
• Stir every 2-3 minutes until the rice absorbs most of the visible liquid.
• When most of the visible liquid has been absorbed, reduce the heat to very low.
• Cover the rice, and allow to steam for 20 minutes.
• Rice is done when all the liquid is absorbed and grains are fully cooked.
  

Chef Wilson Castillo: ‘I believe that good food and proper cooking is the key ingredient to good health.  No matter what we gain in life in terms of ‘success, no matter how rich or poor, regardless of the accolades that come our way—I feel our health is what truly counts.’