Teen Iron Chef Featured Recipies from MEHF 2012
SPINACH AND PESTO QUESADILLAS WITH GUACAMOLE
RECIPE
Prep Time: 15 minutes Cook Time: 10 minutes Makes: 16 tasting servings
Recipe from Cooking Time Is Family Time by Lynn Fredericks
Guacamole
Prep Time: 25 minutes Makes: 10 servings
Recipe inspired by the guacamole at Rosa Mexicana restaurant, NYC
Ingredients for the Quesadillas:
8 Flour Tortillas, 6- or 8-inch
10 ounces Monterey Jack Cheese
15 ounces Frozen Chopped Spinach, thawed
1 jar Pesto Sauce
10 ounces Goat Cheese
Ingredients for the Guacamole:
3 Avocados, very ripe (but not mushy)
4 cloves Garlic
1 Red Onion
2 Plum Tomatoes
1/3 cup Cilantro
2 Lemons
2 Limes
Kosher or Sea Salt and Ground Cumin to taste
Directions for the Quesadillas:
1. PLACE 4 of the flour tortillas on a table or cutting board.
2. GRATE the Monterey Jack cheese into a bowl.
3. SQUEEZE out the excess liquid from the frozen spinach.
4. Using a table knife, SPREAD a generous layer of pesto over each tortilla.
Then SPREAD some spinach over the layer of pesto on each tortilla.
5. DIVIDE the jack cheese into four equal piles and the goat cheese into four
equal portions with a table knife. SPRINKLE one portion of the grated
Monterey Jack cheese over each tortilla, followed by a portion of the goat
cheese, CRUMBLING it with the fingers and DISTRIBUTING it as evenly
as possible.
6. PLACE another flour tortilla over each quesadilla. PRESS it down firmly
over the filling.
7. PLACE a large skillet over medium-high heat. COOK each quesadilla in
the dry skillet until browned on the bottom. Then carefully FLIP it over with
a spatula so the second side can brown. (If it starts to burn, the skillet is
on too high a temperature.)
8. When the quesadilla is cooked on the second side, TRANSFER it to a
plate with a spatula, and COVER with foil to keep warm. REPEAT until all
the quesadillas are cooked.
9. CUT in wedges and EAT them warm cilantro, and guacamole.
Directions for the Guacamole:
1. CUT the avocados in half, PEEL them, and REMOVE the pits.
2. SLICE the avocados into thin strips, and PLACE in a mixing bowl.
3. SMASH each clove of garlic with the flat side of a chef's knife to loosen
the skin. REMOVE skin, and CHOP finely. ADD to the bowl.
4. CHOP the onion finely and ADD.
5. SLICE tomatoes, then DICE and ADD to the bowl.
6. REMOVE the cilantro leaves from stems, CHOP the leaves finely, and
ADD to the bowl.
7. SEASON with lemon and lime juice, MASHING everything with a fork.
8. ADD salt and cumin to taste. SERVE with quesadillas.
MOROCCAN VEGETABLE STEW
Prep Time: 15 minutes
That simple vegetables could be transformed into such a delectable flavor shows the power of artful use
of spices. Once you have gathered the spices, this dish is very inexpensive to make again and again,
yet so rich in flavor your family will be requesting it often! If you choose not to add chicken, the couscous
(a grain) combined with the beans create a complete protein, the equivalent of meat. So give it a try and
watch your family really learn to love their veggies!
Equipment:
Makes 4 full or 10 tasting servings
Paring Knife
Chef's Knife
Plastic or Table Knives
Serving Spoon
Medium Mixing Bowl
Wooden Spoon
Cutting Boards
Measuring Spoons & Cups
Plastic Plates (reusable)
Plastic Spoons (for tasting, also reusable)
Can Opener
Ingredients:
1 medium Sweet Potato or Yam
1 Onion
2 Tablespoons Olive Oil
1/2 pound Green Beans
1 Zucchini (other summer squash)
1 cup Peas or Snap Peas, sliced
2 tablespoons Paprika
1 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1/2 teaspoon Cumin
1 28-ounce can Whole Tomatoes
1/4 cup Raisins
1/2 teaspoon Saffron Threads
Optional: Chick Peas, drained
12 ounces diced Chicken, cooked
Kosher Salt, Olive Oil to taste
1 1/2 cups Couscous (substitute: cooked brown rice, quinoa, or bulgar)
Directions:
1. (Child) PEEL the sweet potato or yam.
2. (Adult) CUBE the potato, and place in small saucepan. COVER with water and COOK
on medium heat until just tender.
3. (Adult) PEEL and SLICE the onion.
4. (Child) Using a table or plastic knife, help CHOP the onion slices, slicing first in one
direction, turning, and slicing again in the other direction.
5. (Adult) HEAT the olive oil in the large pot, ADD the chopped onions and reduce heat.
COOK for 5-10 minutes, until softened.
6. (Child) TRIM the green beans. SLICE the beans into bite-sized pieces with table knife.
7. (Adult) SLICE the carrots and zucchini. BLANCHE carrot slices with green beans in the
pot with the potatoes.
8. (Child) MEASURE the spices. ADD to the onion in the pot. ADD the tomatoes, squeezing
by hand to break them into bite-sized pieces, adding the remaining liquid at the end. ADD
the peas or snap peas and zucchini slices. COOK 10 more minutes.
9. (Adult) DRAIN the boiled vegetables, and add to the pot mixture. ADD raisins (if using)
and chick peas. ADD chicken if using. COOK 5 more minutes or until everything is evenly
heated.
10. (Adult) SEASON to taste with salt and pepper. Serve over cooked and fluffed couscous.
To make the Couscous:
1. (Adult) While the vegetables are cooking, HEAT3 cups of water in a medium saucepan
with a lid. Let the water boil.
2. (Child) MEASURE the couscous.
3. (Adult) When the water has boiled, ADD the couscous, STIR once and COVER the pot
with the lid and turn off the heat. Let set 10 minutes.
4. (Adult) When you are ready to serve, UNCOVER the couscous, fluff with a wooden
spoon and serve with the vegetable sauce over the couscous.
Rutabaga Apple Salad
1 medium rutabaga, peeled coarsely grated
2 large apples, cored and diced
2 celery stalks, thinly sliced
1/2 cup finely shredded purple cabbage
½ cup raisins, currants, or dried cranberries (we used a mixture of raisins and currants)
1/4 cup fresh lemon juice
Lightly toast sesame seeds in a dry sauté pan over medium heat until golden and fragrant, about 3-5
minutes. Set aside and let cool.
Grate rutabaga with a large-holed grater or a food processor. Toss with chopped apples and 2 Tbsp of
lemon juice, to prevent browning, in a large bowl. Add grated carrot, sliced celery, and raisins/currants,
and stir to mix.
In a medium bowl, whisk together tahini, maple syrup, and lemon juice, then add water and continue to
whisk until smooth. Add sea salt and nutmeg and whisk again.
Drizzle the dressing over salad, and stir to combine and then add sesame seeds. Serve at room
temperature or chilled. Keeps well for 2-3 days in the fridge.
RAINBOW CHARD and APPLE QUESADILLA RECIPE
Prep Time: 15 minutes Cook Time: 20 minutes Makes: 16 tasting servings
Recipe by Lynn Fredericks, FamilyCook Productions
Ingredients:
1 Onion, medium
3 tablespoons Olive Oil
3 Apples
1/3 cup Apple Cider
1 bunch Rainbow Chard
10 ounces Goat Cheese
8 Whole Wheat Tortillas
Garnish:
½ cup Crème Fraiche
Caramelized Apples & Shallots
Directions:
1. WASH all the produce.
2. DICE the onion very fine.
3. In a medium saucepan, HEAT the olive oil over high heat.
4. ADD the onions, REDUCE heat to low and SWEAT until translucent,
approximately 5 minutes.
5. Meanwhile, PEEL, CORE and DICE the apples.
6. ADD the apples and cider. COOK for 5 minutes, until apples are tender.
7. Meanwhile, BOIL water in a small saucepan.
8. SHRED the chard and BLANCH it in the boiling water for 1 minute.
9. REMOVE and SQUEEZE the water from the chard. KEEP the water.TEEN BATTLE CHEF
10.ADD to the chard to the onion and apple mixture. If the mixture is hard to
mix, ADD reserved water from the chard. MIX thoroughly and set aside.
11.PLACE 4 of the flour tortillas on a table or cutting board. SPREAD an
equal portion of the chard mixture on each tortilla.
12.DIVIDE the goat cheese into four equal portions with a table knife.
CRUMBLE each portion evenly across each quesadilla.
13.PLACE another flour tortilla over each quesadilla. PRESS it down firmly
over the filling.
14.HEAT a large skillet over medium high heat.
15.COOK each quesadilla in the dry skillet until browned on the bottom, then
FLIP it over with a spatula to COOK the second side. WRAP in foil to
KEEP hot while you COOK the rest of the quesadillas.
16.CUT in wedges and GARNISH.
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