Month: October 2023

from the kitchen of Nutrition & Wellness Manager Heather Carrera

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Equipment Needed

1 – Food Processor or Blender
2 – Saucepan with Lid

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Savory Pumpkin Dip

Amount	Unit	Ingredients
1	cup	White beans
1	cup	Pumpkin puree (squash or sweet potato also work)
1/4	cup	Water
1	tsp	Smoked paprika
1/2	tsp	Onion powder
1/2	tsp	Chili powder
1/2	tsp	Sea salt
		Crackers and/or veggie sticks for serving

1. In a food processor or blender, combine all ingredients until smooth. Serve with whole grain crackers or veggie sticks such as celery, carrots, bell peppers, or endive.

Maple Pecan Dip

Amount	Unit	Ingredients
1	cup	Cashews
5		Brazil nuts
1/4	cup	Pecans
1	cup	Water
1/2	tsp	Alcohol free vanilla extract
1/8	tsp	Salt
1	tbsp	Maple syrup (plus more for drizzling)
		Apple and/or pear slices for serving

1. In a small lidded saucepan, bring the water, cashews, Brazil nuts, and pecans to a boil. Once boiling, lower the heat and simmer for 10 minutes until nuts have softened.
2. Transfer nuts and liquid to a food processor and add remaining ingredients. Process until completely smooth and creamy, scraping down the sides intermittently to ensure everything gets incorporated. This may take 5 minutes or so depending on your food processor.
3. Serve immediately with apple or pear slices to dip. Drizzle with a touch more of maple syrup.

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‎‏‏‎ ‎‏‏‎

“The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison. Your health is what you make it.”
– Ann Wigmore

Heather Carrera

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from the kitchen of CSC Manager Chris Jonas

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Equipment Needed

1 – Pizza Pan
2 – Pizza Cutter
3 – Thermometer
4 – Digital Scale

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Master Pizza Dough

Amount	Unit	Ingredients
1000	grams	Flour (all purpose or bread; either is fine)
720	grams	Water (between 90-95 degrees)
19	grams	Salt
18	grams	Malt Powder (if not available, increase the flour by 18 grams)
2	grams	Yeast

1. Mix flour, water, and malt powder (if available) in a big bowl until shaggy. Cover and let sit for 30 minutes.
2. Add salt and yeast. Dip hands into a bowl of cool water and pull dough from the bottom to the top to cover the salt and yeast. Knead the dough to combine it into a cohesive ball.
3. Cover and let sit for 20 minutes. Do 3 kneads.
4. Cover and let sit for 20 more minutes. Do 3 kneads.
5. Cover and let sit for 20 more minutes. Do 3 final kneads.
6. Cover and let sit for 4-5 hours minimum or overnight in a fridge.
7. Portion the dough into 3-4 dough balls.

Pickled Vegetables

Amount	Unit	Ingredients
1	cup	Shredded carrots
1	cup	Thinly sliced red onion
1	cup	Thinly sliced red pepper
4	cups	Rice wine vinegar
1/8	cup	White sugar
1	big pinch	Salt

1. Prepare vegetables. Make sure the onions and peppers are about the same size as the carrots. Set aside.
2. Bring vinegar, sugar, and a big pinch of salt to a boil. Turn off and cool down to room temperature. Once cooled, pour over the cut vegetables. Store in the fridge.

Chicken Dumpling Pizza

Amount	Unit	Ingredients
1	ball	Pizza dough
3	tbsp	Sesame oil
1	tbsp	Minced garlic
1	tbsp	Minced ginger
3/4	cup	Shredded mozzarella
1/8	cup	Sliced scallions
1/8	cup	grilled chicken, sliced
2	tbsp	Pickled vegetables
2	ounces	Sweet teriyaki wing sauce
		Basil for garnish

1. Preheat oven to 450 degrees
2. Spread 1 dough ball to 10″-12″ leaving some room around the edge for a crust. Place crust into a pizza pan. Drizzle the sesame oil over the dough. Spread the ginger and garlic evenly across the dough.
3. Sprinkle mozzarella over top of the ginger and garlic. Evenly spread out the scallions and chicken. Bake for 8-10 minutes or until crust is a nice deep brown.
4. Cut pizza into 6 or 8 slices. Sprinkle the pickled vegetables around the pizza, drizzle the teriyaki sauce, and sprinkle basil over the pizza.

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‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏ ‎‏‏‎‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‎‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

“Ask not what you can do for your country. Ask what’s for lunch.”
– Orson Welles

Chris Jonas

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