Connected May 2013 single.indd - School District 68

Ingredients• Chicken stock• Chicken boneless breast/thigh diced• Onion, celery and carrots – chopped• Garlic- minced• Black beans – canned• Bell peppers – variety of colours sliced• Kernel corn – frozen or canned• Tomatoes – diced• Rice• Cumin• Chili powder• Smoked paprika• Salt• Pepper• Optional – lime, cilantroPreparation1. Defrost stock and simmer on low.2. On medium high heat sauté chopped onion, celery andcarrots and when soft add garlic and chicken and sautéuntil cooked through, and add to simmering stock.3. Add beans, peppers, corn, tomatoes, and rice to chickenand stock.4. Add spices, bring to a boil and reduce heat until rice iscooked.5. Adjust spices and add a squeeze of lime and optionalcilantro and get ready to enjoy.Ingredients• 8 cups flour – multigrain/brown/ all-purpose orcombination• 4 tbsp baking powder• 1 tsp salt• 6 tbsp lard/shortening - melted• 1 L waterPreparation1. Preheat oven 4000C2. Add dry ingredients in a large bowl and mix untilcombined then make a well in the center.3. Add water and liquid lard or shortening and usinghands, incorporate ingredients.4. Knead dough until soft but not sticky consistency,adding water or flour if necessary.5. Grease glass or metal 9x13 baking dish and press doughinto dish.6. Bake for 25-35 minutes and let cool before serving.