NY Coalition for Healthy School Food. Cool School Food Quantity Recipes for Schools Ithaca NYCCool School Food Ithaca Family Size Recipes. Measuring-Cups-and-Spoons-Photo-by-Meredith-resized.jpg' alt='How Many Tablespoons In Half Cup' title='How Many Tablespoons In Half Cup' />Recipes from Physicians Committee for Responsible Medicineincludes a few of oursSubmit recipes for schools click here for guidelines. Ithaca NYC Cool School Food Recipes Click first link above to get them all in downloadable file Apple Pizza Strudel. Servings. This new world strudel is comfort food at its best. Its Apple, Spinach, and White Bean Pizza with a Twist. Watch it disappear Recipe created by Chef David Stroka, Chef Manager, Binghamton City School District, for the Cool School Food Program of the New York Coalition for Healthy School Food www. Ingredients  1 teaspoon olive oil teaspoon for brushing. NYS farm product1 cup yellow onions, diced NYS farm product2 pounds apples, small dice, not peeled NYS farm product5 cups dry white beans, soaked and cooked until tender 1. NYS farm product4 cups chopped kale or spinach if frozen, thaw and drain NYS farm product3 tablespoons fresh sage optional NYS farm product 2 cups quick rolled oats. Delorio whole wheat 2. Photo by NYCHSFPreparation Saut garlic in olive oil until golden. Add onions and cook until caramelized. Remove to bowl add all remaining ingredients except pizza crust and sesame seeds to oniongarlic mixture. Mix well, mixture should resemble stuffing. Roll dough into a 1. Rolling the dough very thin results in a pastry like effect. Arrange filling along 1. Place on greased sheet with seam side down. Brush with remaining olive oil and sprinkle with sesame seeds. Image by wintersown Its nice to be able to save your own tomato seeds You may have brought home a particularly delicious tomato from the supermarket, or gotten an. Bake at 4. 00 F for 2. Cool on rack. Slice in 2. How Many Tablespoons In Half Cup' title='How Many Tablespoons In Half Cup' />Then make 1. HACCP Always wash hands prior to handling food. Wear disposable gloves while handling food. Follow HACCP defrosting and holding procedures. For one serving 1 slice, or 12. Stuckey is better than ever this year There are more activities in the adventure acres, and I love how all the activities are included in the entrance fee The salad bar can be filled with dangerous landmines, ready to blow your calorie intake to smithereens Take the safe path and apply these strategies to avoid salad. Keep Learning. How much dry parsley equals fresh parsley What are six tablespoons equal to in a cup measurement How many teaspoons are equal to 25 milligrams Canning tomatoes recipes for canning tomatoes, methods and processing times. Many individuals who are involved in cooking may end up getting a cookbook that has cooking terms in metric. They may wish to find out how many grams to cups for. Nutrition Information Calories 1. Total Fat 1. 6g. Saturated Fat 0. Trans Fat 0. 0g. Protein 6. Sodium 1. Cholesterol 0mg. Contributes to NSLP meal pattern 2 MMA, cup Vegetable 1 GrainBread cup Fruit  Meets Alliance criteria for whole grains and contributes cup vegetable to daily fruitvegetable total. Beanie Burgers. 18 Servings. These yummy, nutrient dense, versatile veggie burgers are great on a whole grain bun with all the fixings, served on top of brown rice with salsa, or as the filling of a great burrito or enchilada Recipe created by  Chef  Wynnie Stein, co owner of Moosewood  Restaurant, for the Cool School Food Program of the New York Coalition for Healthy School Food in Ithaca, NY www. Ingredients 9 cups well cooked black beans 4 cups dry NYS farm product4 cups sweet potatoes, cooked, cubed or mashed. Vegetable oil for brushing optionalPhoto by Lou Manna, www. Lou. Manna. com. Preparation To prepare beans, do the following Wash beans in colander. Pour beans into a large pan and fill with water that is twice the height of the beans. Let set overnight to soak. Rinse beans, refill pot with clean water, and bring to a boil. Once beans are boiling, cook for 1 to 2 hours, or until beans are soft, to easily enable mashing of the beans. Note this recipe does not lend itself well to using canned beans, since the beans need to be cooked until soft. To cook sweet potatoes, wash, poke a hole with a knife, and wrap in aluminum foil and bake until very soft. Alternately, peel, cube, and steam until soft. Mash cooked black beans and cooked sweet potatoes together. Add the rest of the ingredients and mix until well combined. Form 1. 8 burgers. Brush with vegetable oil. Bake at 3. 50 degrees for 2. Serving Suggestion Serve on a whole grain bun with all the fixings, served on top of brown rice with salsa, or as the filling of a burrito or enchilada HACCP Always wash hands and wear disposable gloves prior or handling food. It is critical that you follow proper HACCP defrosting and holding procedures. This is a PROCESS ONE recipe. For one serving 1 burger 11. Nutrition Information Calories 3. Total Fat 1. 7g. Saturated Fat 0. Trans Fat 0. 0g. Protein 7. Sodium 4. 77mg. Cholesterol 0 mg. Contributes to NSLP meal pattern 2 MMA Meets the Alliance School Meal Criteria for legumes and lean protein. If served with whole grain bun or brown rice, will also meet whole grain criteria. Black Bean Casserole. Servings For school cooks in New York City, and for the students, this Caribbean recipe is the favorite. Recipe created by Chefs Angel Ramos, Jorge Pineda, and Joy Pierson of Candle Cafe for the Cool School Food Program of the New York Coalition for Healthy School Food in New York City www. Ingredients 1 cup vegetable oil. NYS farm product cup minced garlic NYS farm product4 1. NYS farm product4 cups uncooked brown rice. Suggested Garnish Salsa, chopped tomatoes or chopped scallions. Photo by Lou Manna, www. Lou. Manna. com. Preparation Heat oil in a large roasting pan, pot, kettle or skillet. Be certain to select a piece of equipment that can accommodate all of the ingredients and the entire finished product. Saut onions then add garlic. Cook until soft. Do not brown. Oreo Pie Recipe on this page. Mix in the black beans, rice, plantains, cumin, paprika, salt and pepper. Add water and bring to a boil. Simmer for 2. 5 to 3. Transfer to steam table and serve with 6 ounce spoodle. HACCP Always wash hands prior to handling food. Wear disposable gloves while handling food. Follow HACCP defrosting and holding procedures. For one serving 6 ounces Nutrition information Calories 4. Total Fat 6. 2g. Saturated Fat. Trans Fat 0. 0g. Protein 7. Sodium 2. Cholesterol 0 mg. Contributes to NSLP meal pattern 2 MMA Meets the Alliance school meals criteria for legumes, lean protein and low fat entrees. Black eyed Peas with Rice. Servings A great rice and beans recipe thats super easy to make, with a southwestern flair. Recipe created by Chefs Angel Ramos, Jorge Pineda, Joy Pierson, and Michael Marinucci of Candle Cafe for the Cool School Food Program of the New York Coalition for Healthy School Food in New York City www. Ingredients 34 cup oil. NYS farm product1 pepper, green, diced inch NYS farm product1 pepper, red, diced inch NYS farm product1 1. NYS farm product5 cups water. NYS farm product1 teaspoon oregano, dried NYS farm product2 tablespoons garlic, granulated. NYS farm product1. Suggested garnish Chopped scallions, diced fresh tomato, chopped fresh cilantro NYS farm productsPhoto by Lou Manna, www. Lou. Manna. com. Preparation Heat oil to medium heat and saut onions and peppers until soft. Do not brown. Be certain to select a piece of equipment that can accommodate all of the ingredients and the entire finished product. Mix in salsa, 5 cups of water and all other dry spices. Add black eyed peas and broccoli and gently fold together. Cover and simmer over medium heat for 2. Stir frequently to prevent sticking. While black eyed pea mixture is simmering, in a separate pan, bring the 4 cups of water to a boil. Add rice and reduce heat. Simmer, covered, until rice is tender and all the water is absorbed. Serve black eyed pea mixture on top of or next to rice, or gently fold rice into black eyed pea mixture. Place in covered 2 deep pans in holding unit for service. HACCP Always wash hands prior to handling food. Wear disposable gloves while handling food. Follow HACCP defrosting and holding procedures. This is a PROCESS THREE recipe. For one serving cup bean mixture cup rice. Nutrition information Black Eyed Peas Calories 2. Total fat 3. 9g. Saturated fat 0. Trans fat 0. 0g. Protein 6. Sodium 2. 78mg. Cholesterol 0 mg. Rice Calories 1. Total fat 0. Saturated fat 0. Trans fat 0. Protein 1. 3g. Sodium 2mg. Cholesterol 0 mg. Contributes to NSLP meal pattern 2 MMA, cup Vegetable, cup GrainBread Meets the Alliance school meals criteria for legumes, lean protein and low fat entrees and contributes to the fruit and vegetable goals for the entire school day.