Happy Veterans Day to those who serve or have served - thank you!
Today's meal is black bean salad, baked butternut squash w/ apples, steamed rice, and pumpkin pie brownies. See below for recipes for the salad and brownies!
We have been really happy to see around 50 boxes a week going out the door - each takeaway container often holds two portions, so that's a lot of meals finding their way to students. Thank you for continuing to help spread the word - we can feed more!
Black bean salad
Serves 6
Ingredients:
2 onions, julienned
2 tablespoons cooking oil (vegetable, canola, grapeseed)
Salt & pepper to taste
1 tablespoon cumin
2 cans black beans, drained & rinsed
Juice & zest of 1 lime
Salt & pepper to taste
Method:
1. Preheat oven to 400.
2. Toss the onions with the cooking oil, salt, pepper & cumin. Roast on sheet/cookie pans until browned, about 15-20 minutes.
3. Meanwhile, toss together the remaining ingredients (you can use the same bowl that you used for the onions).
4. When the onions are roasted and cooled enough to handle, transfer them to the bowl with the beans. Gently mix together & serve.
Pumpkin pie brownies
Serves 12
Ingredients:
1 box brownie mix of your choice
1/2 cup milk chocolate chips
1/2 can pumpkin puree (NOT pumpkin pie filling)
6 oz cream cheese, softened (leave at room temp for 1-2 hours)
3 tablespoons brown sugar
1 tablespoon pumpkin pie spice
Cooking spray
Method:
1. Preheat your oven to whatever instructions are on the brownie mix box. 350F works well.
2. Make the brownie mix in a separate bowl. Follow the directions on the box. Add the chocolate chips to the brownie mix. Stir them in and set the bowl and set to the side.
3. Mix the pumpkin, cream cheese, brown sugar, and pumpkin pie spice in another bowl. Mix until very smooth.
4. Spray your pan with cooking spray before starting. Pour half of the brownie mix into the pan and spread out so the entire bottom of the pan is covered.
5. Next add the pumpkin. You can either spoon the pumpkin filling onto the brownie in chunks or spread it out evenly. Cover the pumpkin with the rest of the brownie batter and smooth out the top.
6. Now you're ready to bake! Chef Ryan added 10 minutes to the directions on the box (cooked for 35 minutes for his pan size). Since you're adding quite a bit of depth with the pumpkin mix, you'll need to cook longer. To check if brownies are done, dip a fork into the middle of the brownies. If the fork comes out clean, they’re done! Enjoy!