SERVE BEANS, SAVE MONEY Student-approved bean-based recipes that stretch your budget, not your staff.
ALOO CHANA
YIELD: 50 Servings SERVING SIZE: ¾ cup SOURCE: Jason Tepper, Executive Chef at Alexandria City Public Schools
ALOO CHANA YIELD: 50 Servings
SERVING SIZE: ¾ cup
INGREDIENTS
WEIGHT
Beans, Garbanzo, Low Sodium, drained
MEASURE 25 c.
METHOD 1. Preheat oven to 400°F. 2. Toss cauliflower and potatoes with 1 cup olive oil, 1
Potatoes, Fresh, Russet
12 lbs.
tablespoon salt, and 2 tablespoon black pepper and bake for 30 minutes or until slightly charred.
Extra Virgin Olive Oil
2 c.
Salt, Kosher
1 tbsp.
4 inch deep steam table pan in the oven then add 3
Spice, Ground Black Pepper
2 tbsp.
4. Add 12 pounds yellow diced onion, stir well and fry or
3. In the meantime, heat 2 cups olive oil in a large skillet or tablespoons cumin, stir and roast for 1 minute. oven fry in steam table pan for 5 minutes.
Spice, Ground Cumin Spice, Coriander
3 tbsp.
5. Add 2 tablespoons turmeric powder, 3 tablespoon ground coriander, 1 tablespoon red pepper flakes, 3
2 oz.
tablespoons garlic powder, 2 tablespoons ground ginger,
Spice, Crushed Red Pepper
1 tbsp.
Spice, Garlic Powder
3 tbsp.
Spice, Ground Ginger
2 tbsp.
Spice, Curry Powder
2 tbsp.
Spice, Paprika
2 tbsp.
Water, tap
3 qt.
and keep frying or oven frying in steam table pan for about a minute. 6. Add 3 quarts water, a pinch of salt, and 1 tablespoon of black pepper, and simmer on low heat or 350°F oven for 15 minutes. 7. Add roasted potatoes, cauliflower, and 4 tablespoons curry powder to the sauce. 8. Toss gently until everything turns golden.
Meal components per serving: Legume as M/MA: 2 oz eq Meat/Meat Alternate and ½ c. Starchy Vegetable OR Legume as Vegetable: ½ c. Legume and ½ c. Starchy Vegetable Approximate nutritional contribution per serving: 315 Calories, 10g Total Fat, 1.3g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 157mg Sodium, 15g Total Carbohydrates, 3.3g Dietary Fiber, 0.4g Total Sugars, 0g Added Sugars, 3.5g Protein SOURCE: Jason Tepper, Executive Chef at Alexandria City Public Schools
MARIA’S CHICKPEA SALAD
YIELD: 48 Servings SERVING SIZE: ¼ cup SOURCE: Jason Tepper, Executive Chef at Alexandria City Public Schools
MARIA’S CHICKPEA SALAD YIELD: 48 Servings
SERVING SIZE: 1/4 cup
INGREDIENTS
WEIGHT
Beans, Garbanzo, Low Sodium, drained
MEASURE 1 no. 10 can
METHOD 1. Make vinaigrette first by mixing oil, vinegar, lemon juice, salt & pepper.
Craisin, Original
6 oz.
2. Wash and peel chickpeas. Dice and remove seeds from peppers. Dunk your parsley bunch in a bowl of cold
Peppers, Red Bell, Fresh Whole
2 c.
Peppers, Green Bell, Fresh Whole
2 c.
the bowl. For very sandy herbs, repeat with clean water
Extra Virgin Olive Oil
¼ c.
parsley from bowl and shake off excess water. Pat dry
water and swish it around; dirt will fall to the bottom of until the bowl is clear. Shake out the water. Remove with paper towels.
Vinegar, Red Wine
¼ c.
Juice, Lemon
½ c.
Salt, Kosher
2 tbsp.
Spice, Ground Black Pepper
2 tbsp.
Parsley, Fresh
1 c.
3. Combine ingredients in bowl. Mix vinaigrette well to incorporate flavors and then pour over chickpea salad. Toss so that all ingredients are coated with vinaigrette. Serve chilled.
Meal components per serving: Legume as M/MA: 0.75 oz eq Meat/Meat Alternate OR Legume as Vegetable: ¼ c. Legume Approximate nutritional contribution per serving: 90 Calories, 0.5g Total Fat, 1.7g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 414mg Sodium, 14g Total Carbohydrates, 4g Dietary Fiber, 2.6g Total Sugars, 2.3g Added Sugars, 3.9g Protein
SOURCE: Jason Tepper, Executive Chef at Alexandria City Public Schools
PIGEON PEAS
YIELD: 50 Servings SERVING SIZE: ¾ cup SOURCE: Jason Tepper, Executive Chef at Alexandria City Public Schools
“PIGEON PEAS” & RICE YIELD: 50 Servings
SERVING SIZE: ¾ cup
INGREDIENTS
WEIGHT
MEASURE
Rice, Brown Parboiled, Long Grain
9 c. dry
Water, tap
1 ¼ gal.
Beans, Garbanzo
3 no. 10 can
Sauce, Marinara, Nutritionally Enhanced
2 c.
METHOD 1. Heat oil in a tilt skillet or large pot on stove, or in a steam table pan in the oven. 2. Add water, bouillon/stock, tomato sauce, bell pepper, onion, garlic, all seasonings, plus half of the cilantro. Mix and bring to a boil. 3. Add the garbanzo beans (“pigeon peasˮ) and dry rice. Stir mixture, cover tightly with a lid. *There will be less
Base, Low Sodium, Vegetable
2 ½ tbsp.
Extra Virgin Olive Oil
¾ c.
Spice, Ground Coriander
1 oz.
Spice, Ground Cumin
1 oz.
Spice, Garlic Powder
1 oz.
Salt, Kosher
1 oz.
liquid than normal to cook rice. Do not add more water at this point.* Let simmer on low heat for 20 - 30 minutes. Check after 15 minutes and add another pint of water, if the consistency is dry. 4. Transfer to serving pans. Garnish each pan with cilantro leaves.
Spice, Oregano, Dried
3 tbsp.
Spice, Ground Black Pepper
1 tbsp.
Pepper, Red Bell, Fresh Whole
1 c.
Legume as M/MA: 2.5 oz eq Meat/Meat Alternate, 1 oz eq Grain OR Legume as Vegetable: ¾ c. Legume, 1 oz eq Grain
Onion, Yellow, Jumbo Raw
1 c. chopped
Approximate nutritional contribution per serving:
Spice, Garlic Powder
1 tbsp.
Cilantro, Fresh
½ c.
SOURCE: Jason Tepper, Executive Chef at Alexandria City Public Schools
Meal components per serving:
255 Calories, 5g Total Fat, 0.5g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 691mg Sodium, 39.5g Total Carbohydrates, 11g Dietary Fiber, 0.5g Total Sugars, 0.1g Added Sugars, 12g Protein
MAPLE SRIRACHA BAKED CHICKPEAS
YIELD: 50 Servings SERVING SIZE: ⅔ c. SOURCE: Samantha Cowens Gasbarro, Healthy School Recipes
MAPLE SRIRACHA BAKED CHICKPEAS YIELD: 50 Servings
SERVING SIZE: ⅔ cup
INGREDIENTS
WEIGHT
Chickpeas, canned, drained, and rinsed
MEASURE 2 ¼ no. 10 cans
METHOD 1. Preheat oven to 375°F. 2. Add chickpeas and onions to a 2-inch full sized steam
Onion, diced
1 ¼ lbs.
Tomatoes, crushed, no salt
24 oz.
Maple syrup
16 oz.
2 qt.
Sugar, brown
10 oz.
1 c.
table pan. 3. In a separate bowl, whisk together remaining ingredients. Pour over beans and onions and toss to coat. 4. Cover and place in oven for 1 ⁄ hours to 2 hours. Liquid should be thickened around beans. 5. If the oven is too hot, beans may get dry. Add more
Sriracha Sauce
¼ c.
Worcestershire Sauce
¼ c.
Ginger, fresh
¼ c.
Stock, Vegetable, Low Sodium
1 qt.
water, if needed, and stir.
Meal components per serving: ½ c. Vegetable Approximate nutritional contribution per serving: 190 Calories, 2.5g Total Fat, 0g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 250mg Sodium, 37g Total Carbohydrates, 6g Dietary Fiber, 13g Total Sugars, 7g Protein
SOURCE: Samantha Cowens Gasbarro, Healthy School Recipes
LENTIL BOLOGNESE
YIELD: 50 Servings SERVING SIZE: 8 oz. bolognese over 1 c. pasta SOURCE: Healthy School Recipes
LENTIL BOLOGNESE YIELD: 50 Servings
SERVING SIZE: 8 oz. bolognese over 1 c. pasta
INGREDIENTS
WEIGHT
Lentils, green, dry
3 ½ lbs.
Tomatoes, canned, crushed, no salt
7 lbs.
Tomato sauce, canned, no salt
6 ½ lbs.
MEASURE
METHOD 1.Preheat oven to 400 °F 2.Rinse lentils and sort out any unwanted materials. Drain well. 3.In a 6-inch, full-size pan, combine crushed tomatoes, tomato sauce, and water. Whisk to combine.
Water
2 qts.
4.Add granulated garlic and Italian seasoning. Whisk to
Spice, Garlic, granulated
1 c.
5.Add onions and lentils. Stir to mix into sauce.
thoroughly blend. 6.Place the steam table pan in the oven and bake for 60 to
Spice, Italian seasoning Onion, diced, frozen, chopped
½ c.
75 minutes. 7.Once baked, remove from the oven, add milk, and stir to
2 ¼ lbs.
completely blend.
Milk, lowfat (sub soy milk for dairy-free)
1 ¼ qts.
Vinegar, balsamic
½ c.
8.Add the balsamic vinegar and stir. 9.Boil water in a steam-jacketed kettle, tilt skillet, or in a large pot on the stove top. 10.Add pasta to boiling water, return to a boil as quickly as
Pasta, rotini, whole wheat, dry
6 lbs.
Cheese, Parmesan, grated (omit for dairyfree)
possible. 11.Cook pasta for 6 to 8 minutes. 3 ⅛ c.
Meal components per serving: 2 oz eq Meat/Meat Alternate and ½ c. Vegetable, 2 oz eq Grain Approximate nutritional contribution per serving: 390 Calories, 3g Total Fat, 1g Saturated Fat, 0g Trans Fat, 5mg Cholesterol, 150mg Sodium, 75g Total Carbohydrates, 14g Dietary Fiber, 10g Total Sugars, 22g Protein
SOURCE: USA Pulses - Recipes for Schools
12.Drain pasta as quickly as possible. 13.Place one cup of rotini pasta in a serving bowl using an 8-ounce spoodle. Top with an 8-ounce ladle of lentil Bolognese sauce. 14.Garnish with one tablespoon of Parmesan cheese (omit for dairy-free).
LENTIL “MEATBALLS”
YIELD: 30 Servings SERVING SIZE: 4 oz. or 2 meatballs SOURCE: Jason Tepper, Executive Chef at Alexandria City Public Schools
LENTIL “MEATBALLS” YIELD: 30 Servings
SERVING SIZE: 4 oz or 2 “meatballs”
INGREDIENTS Fully Cooked Lentils
WEIGHT
MEASURE
METHOD 1. Preheat oven to 375°F and lightly grease hotel pan.
3 ¾ lb.
2. In a large mixing bowl, combine the drained lentils, flour, Flour, Whole Wheat
3 c.
Tomato Paste
1 c.
Spice, Onion Powder
2 tbsp.
Spice, Garlic Powder
2 tbsp.
Gluten Free Tamari Soy Sauce, Kikkoman
½ c.
Ketchup, Tomato, RedGold
2 c.
Sugar, Brown, Light
1 ½ c. packed
onion, garlic, tomato paste, soy sauce. Mix well until all the ingredients are evenly combined and let rest for a few minutes to bind ingredients together well. 3. Scoop 60 balls with a #12 scoop disher, transfer “meatballsˮ to pan. 4. In a bowl, whisk together the ketchup and brown sugar to make the glaze. Spread the glaze evenly over the top of the lentil “meatballsˮ. 5. Bake covered in the preheated oven for 20 minutes, or until firm, then uncover and continue baking for 10-12 minutes until dark red on top. Not covering at the beginning will make the glaze topping burn.
Meal components per serving: 1.5 oz eq Meat/Meat Alternate Approximate nutritional contribution per serving: 163 Calories, 0.5g Total Fat, 0.2g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 319mg Sodium, 37g Total Carbohydrates, 3g Dietary Fiber, 15.5g Total Sugars, 12g Added Sugars, 5.5g Protein
SOURCE: Jason Tepper, Executive Chef at Alexandria City Public Schools
PROTEIN-PACKED VEGGIE CHILI
YIELD: 50 Servings SERVING SIZE: ¾ c. SOURCE: USDA Recipes for Healthy Kids
PROTEIN-PACKED VEGGIE CHILI YIELD: 50 Servings
SERVING SIZE: ¾ cup
INGREDIENTS
WEIGHT
Canola oil
MEASURE ⅓ c. + 2 tsp.
METHOD 1. Heat oil in a roasting pan/square head pan (20⅞ˮx 17⅜ˮ x 7ˮ) on top of stove.
Onions, fresh, diced
1 lb. + 6.5 oz
Green Bell Peppers, fresh, diced
1 lb. + 0.5 oz.
Pinto Beans, canned, low-sodium, drained, rinsed
1 lb. + 5 oz
2. Sauté onions and green peppers for 2-4 minutes. Add beans and chili powder. Stir well. Cook for 1-2 minutes. 3. Add diced tomatoes, stock, and hot sauce. Bring to a boil over medium-high heat. Reduce heat. Simmer uncovered for 10 minutes. 4. Add tomato paste and mix well. Cook for an additional
Kidney Beans, canned, low-sodium, drained, rinsed
1 lb. + 5 oz.
Black Beans, canned, low-sodium, drained, rinsed
2 lb. + 6 oz
Spice, Chili Powder
5 oz
10 minutes. Critical Control Point: Heat to 135 °F or higher for at least 15 seconds. 5. Pour into serving pans. Critical Control Point: Hold for hot service at 135 ° F or higher. 6.Combine cheddar and mozzarella cheeses (omit for dairy-free).
Tomatoes, diced, canned, low-sodium
2 lbs. + 11 oz
Stock, Vegetable, low-sodium
2 lbs. + 11 oz
Hot Sauce
or bowl. Garnish with 2-3 chips and 1 tablespoon cheese blend (omit for dairy-free). 2 tsp.
Tomato Paste, canned, low-sodium
1 lb. + 2 oz
Cheddar Cheese, reduced-fat, shredded (omit for dairy-free)
7 oz.
Mozzarella Cheese, low-fat, low-moisture, part-skim, shredded
7 oz.
Tortilla Chips, low-sodium
1 lb. 2 oz
SOURCE: USDA Recipes for Healthy Kids
7.Portion with 6 fl oz ladle (⁄ cup) into an 8 oz paper boat
Meal components per serving: Legume as M/MA: 0.75 oz eq Meat/Meat Alternate and ¼ c. Red/Orange Vegetable, ⅛ c. Other Vegetable, and 0.25 oz eq grains OR Legume as Vegetable: 0.25 oz. eq Meat/Meat Alternate, ⅛ c. Legume, ⅛ c. Other Vegetable, and 0.25 oz eq grains Approximate nutritional contribution per serving: 141 Calories, 4.2g Total Fat, 1.2g Saturated Fat, 4mg Cholesterol, 160mg Sodium, 21g Total Carbohydrates, 5g Dietary Fiber, 7.2g Protein
CORNBREAD
YIELD: 32 Servings SERVING SIZE: 1 Piece SOURCE: Cady Molloy, FSD at Dartmouth Public Schools
CORN BREAD YIELD: 32 Servings
SERVING SIZE: 1 piece
INGREDIENTS
WEIGHT
MEASURE
DRY MIX INGREDIENTS:
METHOD Prep Ahead: Make the dry mix in advance. Dry mix can be
Whole Wheat Flour
15 oz.
Cornmeal, Quaker
15 oz.
Sugar, Domino
6 oz.
prepped in bulk and stored. 1. Preheat the oven to 350F. 2. Thoroughly spray 4" hotel pans with pan spray. You will need 1 pan per batch. 3. Use a digital scale to weigh out dry mix in a large mixing bowl.
Baking Powder
2 tbsp.
Baking Soda
2 tsp.
Salt
1 tsp.
4. Drain canned corn, do not rinse. Use an immersion blender to blend canned corn until it is smooth. 5. In a large mixing bowl, add all wet ingredients: corn, oil, milk, water, and apple cider vinegar. Whisk together. 6. Add the wet ingredients to the dry ingredients 7. Use a rubber spaatula to gently mix together. Do not
WET INGREDIENTS:
over mix, but make sure all of the dry mix is absorbed in Canned Corn
1 qt.
Oil, Canola
1 ½ c.
Milk, Soy, Original, Shelf Stable, 12/32 fl. oz., Silk
1 c.
Water, Tap
½ c.
Apple Cider Vinegar, 1 Gallon, Admiration
3 tbsp.
the batter. 8. Bake cornbread for 50 minutes. 9. Remove from oven and let cool. 10. Use a pastry wheel to cut into 32 pieces - 8x4. 11. Serve warm, or bag bread and freeze for future use.
Meal components per serving: 1.5 oz eq Grain Approximate nutritional contribution per serving: 230 Calories, 11g Total Fat, 0.8g Saturated Fat, 0.04g Trans Fat, 0mg Cholesterol, 230mg Sodium, 27.5g Total Carbohydrates, 2.5g Dietary Fiber, 6g Total Sugars, 5.4g Added Sugars, 3.1g Protein SOURCE: Cady Molloy, FSD at Dartmouth Public Schools