Remote Meal Kit Cooking Competition

Remote Meal Kit Cooking Competition sponsored by HCZ Healthy Harlem. Enter a recipe in one of five categories: – Appetizers & Soups – Mains – Sides – Breads – Desserts- Must use ingredients from the meal kit box. Additional items can be added. Include a story about the recipe such as where the recipe originated or why you created it. Entries will be judged on creativity, best use of our product, ease of preparation, and visual appeal. Entries should include an original recipe as well as a picture of your finished dish. A winner will be selected every 2 weeks and the winner will be posted on our blog (hczwellnessconnection.blogspot.com) Submit recipes via email to meals@hcz.org, in the subject line write Recipe Contest. Please see the submission schedule below and winner announcement schedule. Submit Recipe: December 11th, winner announced December 18th Submit Recipe: December 28th, winner announced December 30th Submit Recipe: January 8th, winner announced January 15th Submit Recipe: January 22nd, winner announced January 29th

A Favorite from our Team.

Twuanasia P.- “I wouldn’t say I have a definitive favorite recipe, however one dish that I do enjoy eating often is Crab Rangoon”. It’s a simple snack or appetizer, it’s fun and to make from scratch and it’s a party pleaser. This dish has a well-rounded flavor profile. The wonton wrapper gives a satisfying crunch while the cream cheese has the perfect salty and creamy touch. She also appreciates the hints of sweetness and earthiness the green onion and crab provides. 

Crab Rangoon 

Ingredients:

2 c unbleached all-purpose flour

1 egg

¾ tsp salt

½ c water

Method:

Put flour in a large bowl.

whisk together egg, salt, and water.

Create a well in the center of the flour and pour in the wet ingredients.

Mix everything together with until the mixture begins to come together.

Turn the dough onto the counter and knead for 3-5 minutes. The dough should be firm but silky smooth when you are done. (If your dough is too tacky, add a little extra flour to your counter.)

Cover the dough with a damp towel and let rest for 1 hour. (Letting the dough rest will make it easier to roll thin wrappers.)

Divide the dough in half. Cover one half of the dough with your towel. Lightly dust your counter-top with cornstarch and roll half of the dough as thin as you can, aiming for a rectangle roughly 20”x10” if you are cutting 5" wrappers, or 15"x9" if you are cutting 3" wrappers.

Ingredients:

5 oz can of crab meat drained

4 oz cream cheese softened

1 green onion finely sliced

1/4 teaspoon garlic powder

1 teaspoon Worcestershire sauce

Method:

Preheat 1 inch of oil to 325°F over

In a small bowl, gently combine crab meat, cream cheese, green onion, garlic powder, and Worcestershire sauce.

Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.

To Fry

Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.

Butternut Squash and Black Bean Chili

Nothing beats a warm soup on a chilly fall day. This soup combines sweet and spicy and a great texture. Enjoy! 

Ingredients:

2 tablespoons Olive Oil

1  medium Onion, diced

2  Celery Stalks, diced

1  Green Pepper, diced

2  Garlic Cloves, minced

1  Jalapeno, seeds removed, diced

1 teaspoon Ground Cumin

1 tablespoon Chili Powder

1/2 teaspoon Cayenne Pepper

4 cups Butternut Squash, cut into ½” cubes

1 15-ounce can diced Tomatoes

2 cups Low Sodium Vegetable Stock

2 15-ounce can Black Beans, drained & rinsed

to taste  Salt & Pepper

Cilantro & Sour Cream, for garnish

Method:

In a medium stock pot, heat oil over high heat. Add onions, celery, green peppers and garlic and sauté until the onions are translucent, approximately 3-5 minutes. Add the jalapenos, cumin, chili powder and cayenne and cook for an additional 2 minutes, stirring often. Add the butternut squash, tomatoes, vegetable stock and beans. Season with salt and pepper. Reduce heat to low and cook until the butternut squash is tender and the chili has thickened. Remover from the heat and serve in a bowl. Garnish with fresh Cilantro and Sour Cream.

 Serves 6

HAPPY SPRING! Food Facts in April

Food Facts in April

• April 8^th Empanada Day

History of: The name comes from the verb empanar, meaning to wrap or coat in bread
Type of Food: Pastry
Consist of: made by folding a dough or bread patty around the stuffing, It can be stuffed with many things such as any type of Meat, Vegetable, or Fruits

• April 12^th Grilled Cheese Sandwich Day  

History of: Grill Cheese became popular in the US during the great depression
Type of Food: Hot Sandwich
Consist of: Bread & Various Types of Cheese

• April 16^th Day of the Mushroom

History of: A melon grower near Paris discovered mushrooms growing on his growth fertilizer.
Type of Food: Classified as Fungi, but considered a Vegetable
Consist of: A fleshy, spore-bearing fruiting body of a fungus

• April 23^rd Picnic Day

Picnic Day was first held on May 22, 1909.It has grown to be the largest student-run event in the US, gathering more than 50,000 visitors.

• April 25^th Zucchini Bread Day

History of: The zucchini bread was first made in America in the 19th century when housewives used pearlash as a chemical leavening agent.
Consist of: Flour, Salt, Baking Soda, Nutmeg, Cinnamon

• April 27^th Prime Rib Day

History of: There is an unknown fact as to where Prime Rib Day was derived from
Type of Food: A “Meat”
The term Prime typically refers to the cut of meat butchers call a standing rib roast

• April 30^th Raisin Day

History of: Started in 1909 promoted by raisin growers of California. On April 30^th restaurants, dining cars, and hotels included dishes featuring the dried fruit. Also, schools, local and state governments provided education and information about the quality of California raisins and their health benefits.
Type of Food: Fruit

• 2^nd Week in April Garden Week

·       During the Week of April 13^th thru the 19^th Egg Salad Week 
Quick Food Fact: People had so many eggs left the week after Easter many people created all sorts of egg salad this is why during that week its referred to as Egg Salad Week! 😊

**Please Remember to Check Out Our Spring Menu Launching TBD