Broccoli and Cauliflower

Buddha’s Veggie Stir-Fry

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Buddha’s Veggie Stir-Fry

Serving Size: 1 Cup

Ingredients

50 Servings
6 pounds, 4 ounces of pick-and-choose assorted fresh and frozen options:
Group A: Cauliflower, broccoli, carrots, celery, onions
Group B: Green beans, yellow squash, zucchini squash, green peas, cabbage
Group C: Red or green bell peppers, snow peas Optional: Canned water chestnuts
1/2 cup water
1/4 cup soy sauce (low-sodium suggested)
2 teaspoons granulated garlic
1/2 cup vegetable oil
1/2 teaspoon ground black or white pepper
6 1/4 quarts canned black beans, rinsed and drained
6 1/4 quarts cooked brown rice
100 Servings
12 pounds, 8 ounces pick-and-choose assorted fresh and frozen options:
Group A: Cauliflower, broccoli, carrots, onions, celery
Group B: Green beans, yellow squash, zucchini squash, green peas, cabbage
Group C: Red or green bell peppers, snow peas Optional: Canned water chestnuts
1 cup water
1/2 cup soy sauce (low-sodium suggested)
1 tablespoon plus 1 teaspoon granulated garlic
1 cup vegetable oil
1 teaspoon ground black or white pepper
3 gallons plus 2 cups canned black beans, rinsed and drained
3 gallons plus 2 cups cooked brown rice

Directions

  1. Select a colorful assortment of 4 or more vegetables from the lists. Keep Group A separate from Groups B and C Optional, because they require different cooking times.
  2. Clean, cut and slice vegetables into bite-size pieces
  3. Combine water, soy sauce and granulated garlic. Set aside.
  4. Heat oil in a large, heavy skillet or pan. Add pepper to oil and stir.
  5. Add vegetables in order of cooking time as follows: Add Group A vegetables and cook for 4 minutes. Add Group B and C vegetables and water chestnuts (if desired). Stir mixture constantly over high heat for 1 minute.
  6. Add soy sauce mixture to vegetables. Stir quickly for a few seconds.
  7. Cover, reduce heat and steam for 2 to 3 minutes. Do not overcook vegetables; they will continue to cook on the steam table.
  8. Pour 1 quart, 2 1/4 cups into 13x9x2-inch serving pans; use two pans for 50 servings and four pans for 100 servings.
  9. Heat cooked beans for at least 15 minutes, adding enough water to keep the beans from sticking and then combine beans with the steamed brown rice.
  10. Hold at 140 degrees F or higher.

Notes

Source: Used with permission of the Physicians Committee for Responsible Medicine.

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Pasta Toss with Vegetables

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Pasta Toss with Vegetables

Serving Size: 1/2 Cup

Ingredients

50 Servings
2 gallons plus 2 quarts water
2 teaspoons salt
1 1/2 pounds (2 quarts) enriched elbow macaroni or whole-grain pasta
1/2 cup vegetable oil
3 1/4 pounds (1 gallon plus 1 quart) fresh broccoli florets, washed before cutting
3 cups shredded carrots, washed and peeled before shredding
2 pounds plus 6 ounces reduced-fat mozzarella cheese, cut into 1/2-inch cubes
2 teaspoons prepared yellow mustard
1/2 cup white vinegar
2 teaspoons granulated garlic
2 teaspoons minced dried chives
2 teaspoons dried basil
1 tablespoons plus 1 teaspoon granulated sugar
1 teaspoon ground black or white pepper
2 cups vegetable oil, for dressing
100 Servings
5 gallons water
1 tablespoon plus 1 teaspoon salt
3 pounds enriched elbow macaroni or whole-grain pasta
1 cup vegetable oil
6 1/2 pounds (2 1/2 gallons) fresh broccoli florets, washed before cutting
6 cups shredded carrots, washed and peeled before shredding
4 3/4 pounds reduced-fat mozzarella cheese, in 1/2-inch cubes
1 tablespoon plus 1 teaspoon prepared yellow mustard
1 cup white vinegar
1 tablespoon plus 1 teaspoon granulated garlic
1 tablespoon plus 1 teaspoon minced dried chives
1 tablespoon plus 1 teaspoon dried basil
2 tablespoons plus 2 teaspoons sugar
2 teaspoons ground black or white pepper
4 cups (1 quart) vegetable oil for dressing

Directions

  1. Boil water and salt in a large stock pot. Cook pasta in boiling water until tender but still firm (al dente), about 10 minutes. Drain and toss with vegetable oil in a large bowl. Cool to room temperature, stirring occasionally.
  2. Cook broccoli in steamer for 2 to 3 minutes until just tender. Quickly cool in ice water and drain.
  3. In a bowl, combine cooled pasta, broccoli, carrots and cheese. Mix thoroughly. Spread about 3 pounds of mixture in 13x9x2-inch pans. For 50 servings, use 4 pans; for 100 servings, use 8 pans.
  4. In a bowl, whisk together mustard, vinegar, granulated garlic, chives, basil, sugar, salt and pepper. Continue to whisk while slowly adding 2 cups oil for 50 servings or 1 quart oil for 100 servings.
  5. Pour dressing over pasta and vegetables and mix thoroughly.
  6. Cool to 41 degrees within 4 hours. Refrigerate until ready to serve. Serve with 1/2-cup (No. 8) scoop.
  7. Hold at 41 degrees F or lower.

Notes

Adapted from a recipe created by the U.S. Department of Agriculture, Team Nutrition and http://healthymeals.nal.usda.gov.

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Sesame Broccoli

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Sesame Broccoli

Serving Size: 1/4 cup (No. 16 scoop)

Ingredients

50 Servings
3 cups chicken stock without MSG
1/4 teaspoon ground ginger
1/4 cup sugar
1/4 cup low-sodium soy sauce
2 tablespoons plus 2 teaspoons cornstarch
1/4 cup cold water
1/4 cup sesame oil
2 gallons (4 pounds, 4 ounces) fresh broccoli florets (washed), or 5 pounds 4 ounces frozen chopped broccoli
100 Servings
1 1/2 quarts (6 cups) chicken stock without MSG
1/2 teaspoon ground ginger
1/2 cup sugar or to taste
1/2 cup low-sodium soy sauce
1/4 cup plus 1 tablespoon plus 1 teaspoon cornstarch
1/2 cup cold water
1/2 cup sesame oil
4 gallons (8 1/2 pounds) fresh broccoli florets (washed), or 10 1/2 pounds frozen chopped broccoli

Directions

  1. In a pot, bring chicken stock, ginger, sugar and soy sauce to a boil. Reduce heat and simmer for 5 minutes. Heat to 165 degrees or higher for at least 15 seconds.
  2. Dissolve cornstarch in cold water. Add to stock and cook for 3 minutes, stirring occasionally, until slightly thickened.
  3. Remove sauce from heat and slowly whisk in sesame oil.
  4. Steam or boil broccoli for 5 minutes, then drain.
  5. Pour sauce over broccoli and stir to coat.
  6. Hold for hot service at 135 degrees or higher.

Notes

Sources: U.S. Department of Agriculture, Team Nutrution and http://healthymeals.nal.usda.gov. Recipe adapted for larger servings.

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Pasta Salad

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Pasta Salad

Serving Size: 1/2 Cup

Ingredients

50 Servings
1 1/2 gallons mixed vegetables (fresh broccoli, cauliflower, carrots and mushrooms), washed and chopped
3 pounds dry whole-wheat pasta
3 1/4 cups fat-free Italian dressing
100 Servings
3 gallons plus 2 cups mixed vegetables (fresh broccoli, cauliflower, carrots and mushrooms), washed and chopped
6 pounds dry whole-wheat pasta
1 quart plus 2 1/4 cups fat-free Italian dressing

Directions

  1. Cook pasta as directed, drain and cool.
  2. In a large bowl, mix all ingredients together.
  3. Refrigerate until ready to serve.
  4. Hold at 41 degrees F or lower.

Notes

Source: Adapted from an original recipe from the Chickasaw Nation – Get Fresh! Program (getfreshcooking.com).

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Lemon Zest Broccoli

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“This recipe comes from Claire Kozower, Farm to School Coordinator at the Somerville (MA) Public Schools, who says it is excellent the next day, too.”

Lemon Zest Broccoli

Serving Size: 1/2 Cup

Lemon Zest Broccoli

Ingredients

50 Servings
10 pounds, 5 ounces (about 10 bunches) broccoli, see note
2 fresh lemons
3 ounces (3/4 cup) good quality fresh Parmesan cheese, grated
1 tablespoon salt
2 teaspoons black pepper
3/4 cup olive oil
100 Servings
20 pounds, 10 ounces (about 21 bunches) broccoli, see note
4 fresh lemons
6 ounces (1 1/2 cups) good quality fresh Parmesan cheese, grated
2 tablespoons salt
1 tablespoon plus 1 teaspoon black pepper
1 1/2 cups olive oil
Note: If using broccoli florets only and not stems, then use 12 pounds or about 12 bunches for 50 servings, and 24 pounds or about 24 bunches for 100 servings.

Directions

  1. Remove broccoli crowns from stems and chop. To use optional stems, remove bottom 1 to 2 inches, peel and slice thin.
  2. Steam broccoli with stems (if using them) in a steamer or in a large pot with 2 inches of water, covered, over high heat, just until bright green (about 2 to 7 minutes, depending on method used).
  3. CCP: Heat to 140 degrees F or higher.
  4. Drain thoroughly.
  5. Grate the thin outer yellow layer on lemon with a zesting tool or on the small grating side of a cheese grater.
  6. Mix the broccoli with the lemon zest, Parmesan cheese, salt, black pepper and olive oil in large (hotel) pans.
  7. CCP: Hold for hot serving at 140 degrees F or higher.
    Preparation Tips:
  8. Cook broccoli until it turns bright green and is tender but firm. If it continues to cook it becomes darker, mushy and unappetizing.
  9. To zest lemon:
  10. Use a zester or grate whole lemon against the fine side of a grater, removing only the yellow outer skin. Technique to remove zest from grater: Fit plastic wrap against the small holes of a zester. Zest yellow onto the plastic. Remove plastic, then use dull end of a knife to scrape off the zest from the plastic. Alternate technique: Peel with sharp vegetable peeler leaving as much of the white pith behind as possible. Chop in food processor with sharp blade.

Notes

Source: “Fresh From the Farm: The Massachusetts Farm to School Cookbook” by Amy Cotler for the Massachusetts Department of Agricultural Resources. Reprinted with permission of Amy Cotler, www.amycotler.com.

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