Friends of the Children Fall Recipes

This article contains downloadable recipes and virtual cooking classes that pair with our Friends of the Children grocery bags! It will be updated on a weekly basis, so be sure to keep checking it out.

Click the files above each recipe name to download a printable PDF. :)

Singapore Noodles

Stir Fry Ingredients:

8       rice noodles

1       medium sweet pepper, julienned

1       hot pepper sliced thin

1       carrot, julienned

1       medium leek or onion, julienned

1/4    cup cooking oil

Sauce Ingredients:

2 1/2 tbsp shoaxing cooking wine or chicken broth

2 1/2 tbsp soy sauce

2       tbsp madras curry powder

1 1/4 tsp sugar

1       tsp powdered ginger

1       tsp powdered garlic

1/4    tsp black pepper

Make it:

1. In a large bowl, soak the rice noodles in 8 cups of hot water for 20 to 30 minutes. Drain the rice noodles in a colander and set aside.
2. While your noodles are soaking, cut and prepare your vegetables and set to the side.
3. For your sauce combine Madras curry powder, Shaoxing wine or broth, soy sauce, sugar, ginger, garlic and pepper and whisk together until fully combined. Then set aside.
4. Once your noodles, vegetables and sauce are ready to go make sure everything is on hand close to the pan because this recipe moves quick.
5. Heat your frying pan to medium heat, and add ¼ cup of vegetable oil around the perimeter of the pan.
6. Once the oil is hot add bell pepper, hot pepper, carrots, cabbage and ⅔ of your leek or onion to the pan. Turn the heat up to the highest setting.
7. Stir-fry everything together for 1-2 minutes, and then add the sauce you prepared earlier and incorporate.
8. Next, add the noodles and stir fry everything together for another 5-6 minutes until well combined and the rice noodles are warmed through.
9. When steam starts rising from your noodles and they’re nearly done, add the other ⅓ of the leeks to the mixture. Stir fry for another minute, incorporating the leeks.Transfer to a dish and serve immediately.

3 Sisters Stuffed Squash

Ingredients:

4 lbs squash

¾ cup grain of your choosing (rice, barley, farro, wheat/wheatberries all work well)

15 oz corn (canned or dried)

15 oz beans (canned or dried)

1 medium onion, diced

2 medium carrots, diced

1½ cups greens, roughly chopped

3 cloves garlic (minced)

2 tbsp herbs, minced if needed

3 tbsp cooking oil

1½ tsp salt

1½ tsp pepper

Make it:

1. If you only have dried beans, corn, wheat berries make sure that you prep/cook them the night before.
2. Preheat your oven to 375 degrees.
3. Cut the squash in half vertically. Deseed it and massage with the cooking oil. Roast the squash for 35-45 minutes. (*See notes)
4. While your squash is in the oven cook your grains and start preparing your vegetables.
5. Once your grains are cooking and your vegetables are cut, take another 1 tbsp of cooking oil and heat up the skillet to medium heat.
6. First cook the carrots for about 1-2 minutes, then onions and garlic just to get a little color on them.
7. Then throw in the corn and beans just to heat them through.
8. Once your veggie/bean mixture is done and your grains are done too, combine them into a large mixing bowl.
9. In the large mixing bowl, toss in green and mix until the vegetables, beans and grains are all well combined.
10. At this point, you are going to want to start putting in your herbs and spices. Add the 2 tbsp of herbs, 1 ½ tsp of salt, and 1 ½ tsp of pepper. Feel free to add any additional spices you may have on hand. Paprika, nutmeg, cinnamon, allspice, and ginger are spices that work well.
11. Be sure to taste your filling. (*Tip)
12. . If at this point your squash is done, let it cool for about 15 minutes before hollowing the center out.
13. Once the squash has cooled down, take and spoon and start hollowing out the squash. However, be sure to leave at least 1 inch of flesh in tack, this will act as your bowl.
14. With the leftover squash flesh that is left, feel free to incorporate it into the filling mixture.
15. Once your squash bowl is set, and your filling is all ready, it's time to fill! Fill your squash bowl as much as you can but do not overflow or it will be hard to cut.
16. Once filled, stick back into the oven at 350 degrees for about 10-15 minutes.
17. Once done, take out, let cool and enjoy!

Notes:

Squash cooking time is going to depend on the size of the squash. If your squash is on the smaller end (½ -1 lbs.), the cooking time may be anywhere from 25-35 minutes. If it’s medium (1-2.5 lbs.) it will range from 35-45 minutes. And lastly, if it is larger (+2.5 lbs.) it can take up to an hour or a little more.

Tips:

I suggest being generous with the spices and herbs because that squash bowl will also take on the fillings flavor.

Sovereignty Soup (Serves 2-4)

Ingredients:

Wild rice

Sun-dried tomatoes* (contains approximately 500mg of sodium)

Black beans

Corn

6-8 cups of broth or water

1 Tbsp onion powder

1 Tbsp garlic powder

1 Tbsp sage (fresh or dried)

1 Tsp salt 1

Tsp pepper 1

Tbsp chive (fresh or dried)

Ingredients (optional):

One can of green beans, undrained

Venison or pork

One half chopped onion

Make it:

1. Soak and rinse black beans for four hours (overnight preferred)
2. Rinse and combine all ingredients in a pot, add water/broth
3. Bring to a boil, turn heat down, and simmer for 30 minutes
4. Adjust seasoning to taste or to reflect what you have in your cupboard

Flatbread Art Dough - Slow Rise (Makes: 1 full sized baking sheet - you can freeze the dough you don't need)

Preheat your oven to 550 degrees. The oven rack should be at the bottom of the oven.

Ingredients:

½ tsp. dry active yeast

1 tsp. sugar

3 tsp. salt

2 cups water, cool but not cold

6 ¼ cups all-purpose flour

1 tbsp. cooking oil

Make it:

1. Put yeast, sugar, salt and water in a large bowl and mix for 5 minutes with a wooden spoon. Make sure the yeast is completely dissolved. Add flour using the “scoop and swish” method. Mix for 8-10 minutes, using your hands to knead it when it gets too hard to stir, and adding more flour, 1 Tbsp. at a time, if the dough feels too sticky.
2. Incorporate the flour and knead for about 2-5 minutes
3. Cover the bowl with a clean towel and let dough rest for 10 minutes.
4. While it rests, prepare a shallow plastic tub by rubbing or spraying it with a little oil on all sides (½ tbsp). This is also a good time to prep your decorating ingredients. (See Notes)
5. After 10 minutes, put the dough on a work surface knead until the dough is soft to the touch. (Roughly an additional 10 minutes).
6. Place the dough ball in the plastic tub or container and rub ½ tbsp on it so it doesn’t dry out.
7. Then cover with a lid or plastic wrap and let rise for 24hrs-2 days.
8. After 2 days you will want to freeze any unused dough. (See Notes)

Stretch It, Top It:

1. Stretch and push the dough with your fingers, gently pulling it to fit the pan. The dough should be a little thicker than a conventional pizza.
2. Once stretched, rub a little oil on the top of the dough, and season with salt and other spices of your liking.
3. Decorate your flatbread with your toppings. Get creative! (See Notes)
4. When decorating make sure to press your toppings firmly into the dough so they don’t fall off.
5. Cook right away in the oven for 10-20 minutes (depending on the pan you use and the thickness of your dough).
6. Turn the pan in the oven after the first 7 minutes, to make sure the pizza cooks evenly.
7. Slide the flatbread onto a cutting board, cut and enjoy!

Notes: To freeze, the dough must first rest in the refrigerator for 24 hours.

1. Rub dough ball with a little more oil.
2. Gently put dough ball into a zip lock sandwich bag
3. Put them in the freezer in a way that they will freeze without getting squashed
4. When they are frozen (the next day), put them all together in a larger, 1 gallon, zip lock bag and mark the bag with the date

Toppings: Make sure you prep your toppings in advance of decorating your flatbread.

• If you are using vegetables, be sure to cut them thinly. (No more than 1inch thick)
• Raw vegetables that work well for this recipe: tomatoes, onions, spinach, kale, collard, chard, carrots (cut extra thin), fresh herbs, peas
• Vegetables that work well for this recipe, but need to be light cooked in advance: squash (summer or winter), eggplant, broccoli, asparagus, brussel sprout, peppers, mushrooms, potatoes (cut extra thin), beet, celery, garlic, leeks, turnips, fennel
• Miscellaneous ingredients that work well for this recipe: olives, seeds, nuts, capers, sun dried tomatoes, canned vegetables (rinsed), chickpeas, black beans, apples, pears, figs (dried or fresh) precooked meats, cheese.

Bibingka : Serves 8-10

Ingredients:

2 cups of Glutinous Rice Flour ( or All-purpose flour)

1 ¼ cups of coconut milk

3 eggs, beaten

¾ cup of sugar

4 tbsps of baking powder

½ cup of Edam Cheese (or Gouda)

½ cup of melted butter

½ cup of grated fresh or dried coconut

1 tsp of salt Sugar to sprinkle on top (enough to cover)

Make it:

1. Preheat the oven to 375F degrees. Mix the sugar with the coconut milk in a bowl. Make sure sugar has dissolved, and then add the beaten eggs.
2. In a bowl, sift flour, salt and baking powder.
3. Combine the egg mixture, with the flour mixture. Beat well.
4. Pour into a baking pan, and bake for 15 minutes.
5. After the 15 minutes, baste or brush on the melted butter and sprinkle the cheese on top.
6. Put the Bibingka back into the oven for an additional 20 minutes.
7. After the 20 minutes, baste or brush on the melted butter one last time and sprinkle the sugar on top.
8. Garnish the top with coconut and serve.