Place all ingredients in a blender and puree until smooth.
Serve immediately.
Recipe Tag: FSP
Food Service Professional recipes
Cherry Oat Smoothie
Place oat and chia seeds in a blender.
Blend until oats are finely ground.
Add the cherries, yogurt and juice.
Blend until smooth.
Quick Pickled Daikon – Vietnamese Ðõ Chua
In a small sauce pot combine the sugar, salt, water and vinegar. Bring to a boil to dissolve the sugar.
Remove from heat and allow the mixture to cool to room temperature.
While the pickle mixture is cooling, wash and peel the carrot and daikon.
Shred both vegetables using the large holes on a box grater or match sticks on a mandolin slicer.
When the pickling liquid is cooled, combine all ingredients.
Pack vegetables into a quart-sized mason jar. Making sure to press the vegetables down into the liquid.
Seal the jar and refrigerate.
Let sit for at least two hours and up to 24 hours for a fresher taste, 48 hours for a more pickled taste, or up to 10 days.
Prune Butter Brownies
Preheat oven to 350ºF and spray an 8×8″ baking dish with cooking spray.
In a medium mixing bowl, combine the dry ingredients: oat flour, cocoa powder, sugar, baking soda, and salt. Whisk well and set aside.
In a large mixing bowl, combine wet ingredients: pureed prunes, egg, maple syrup, and vanilla extract. Whisk together.
Add dry ingredients to wet and stir until just combined.
Fold in mini chocolate chips.
Spread the batter in the prepared baking dish and bake for 17 – 18 minutes, or until a toothpick inserted into brownies comes out clean.
Let cool before completely before cutting. Because these brownies are very moist and slightly sticky, they may require extra care when slicing them. Chilling them before cutting will make for neater brownies.
Braised Lotus Root
Place the ice water in a bowl and add the vinegar.
Peel lotus root and trim off the tough ends. Thinly slice the lotus root into rounds 1/4 inch thick. Place the slices into the bowl of ice water, then remove and pat dry.
Add 2 quarts water to a medium saucepan over high heat and bring to a boil. Add the lotus root slices and reduce the heat to medium. Simmer for 5 minutes, uncovered. Strain the roots and rinse under cold running water. Allow to drain thoroughly and pat dry.
Heat a frying pan over medium-high heat. When the pan is hot, add the oil and stir fry the blanched root slices for about 3 minutes.
Add 2 cups water, garlic, and soy sauce. Stir and cover. Reduce heat to low, and simmer for 25 minutes. Occasionally uncover and turn the roots over to brown evenly. Add more water if necessary.
Add the sugar and stir gently so the sugar dissolves.
Turn the heat to medium-high. Carefully stir and turn over the roots.
Continue cooking for 10 to 12 minutes or until most of the liquid is evaporated.
Remove from heat and stir in the sesame oil and sesame seeds. Serve immediately.
Lotus Root Chips
Place the ice water in a large bowl and add the vinegar.
Peel the lotus root.
Using a mandolin, thinly slice the lotus root crosswise into 2-3mm thick rounds. Place the sliced lotus roots into the ice water.
Drain the lotus roots and pat dry each slice. Discard the ice water.
Arrange the slices on a microwave safe plate.
Microwave on high for 2 minutes. Remove the root from the microwave and turn each slice over.
Microwave on high another 2 minutes. Remove the root from the microwave and turn each slice over again.
Microwave an additional one minute. Check crispness of the slices. They should be crunchy and lightly browned. If needed, microwave another minute.
Amaranth Pear Porridge – FSP
Gather all ingredients and equipment.
Soak amaranth covered by 2 inches of water for at least 1 hour (or up to overnight).
Place soaked amaranth in a pot with milk and water. Bring to a boil; lower heat and simmer for 7 minutes.
Add the pear and simmer another 10 minutes, stirring occasionally.
When the amaranth is tender, remove from heat and immediately stir in the maple syrup, salt, cardamom, and cinnamon.
Garnish with pumpkin seeds and serve hot.
Grilled Peaches
Preheat grill to medium-high heat.
Place each 1/2 peach on grill, flesh side down, for 3 minutes, or until slightly charred. Flip and grill skin side about 1 minute.
Serve 1/2 peach, warm, with 2 tablespoons of yogurt whipped cream.
Tuna Noodle Casserole – HmF
Gather all ingredients and equipment.
Preheat the oven to 375°F (190°C).
Bring water in a medium sized pot to a boil. Add pasta and cook for 4-6 minutes. Drain and set aside.
While the pasta is cooking, place the mushroom soup, milk, tuna, peas, pepper, and nutmeg in a large bowl. Fold together gently.
Add the cooked pasta to the mushroom soup mixture and fold gently.
Spray a 9″x13″ pan lightly with cooking spray. Place the tuna/noodle mixture in the pan and press down gently with a rubber spatula.
Top with shredded cheese and bake casserole until heated through and the top is golden brown, about 20 minutes.
Baked Boneless Chicken Thighs – FSP
Gather all ingredients and equipment. Preheat oven to 400F.
Place chicken thighs in a large bowl. Add the olive oil and spices. Coat the chicken pieces with the oil and spices evenly.
Arrange the seasoned thighs in a single layer on a lined baking sheet.
Bake for 30 minutes to an internal temperature of 165F.