The Voice of Southwest Louisiana September 2019 Issue

SWLA Health Center
Healthy Recipes
ALPHABET
SOUP
Carrots add a natural sweetness to cake so you
need less sugar. Try them with delicious maple
cream cheese icing!
INGREDIENTS
1 tablespoon vegetable or olive oil
1 yellow onion, peeled and chopped
2 celery stalks, sliced
2 carrots, scrubbed and sliced
1 teaspoon dried thyme
8 cups low-sodium chicken broth
1⁄2 cup alphabet-shaped pasta
2 cups cooked, shredded chicken, from a home-cooked or
rotisserie chicken (if you like) pinch kosher salt
HANDS-ON TIME: 30 MINUTES | TOTAL TIME: 30 MINUTES | MAKES 6 SERVINGS
INSTRUCTIONS
Wash your hands with soap and water,
then gather all your equipment and
ingredients and put them on a counter.
1. Crack the eggs into the bowl.
2. Add the milk, vanilla extract, and
cinnamon and beat with the fork
until combined.
3. Put the skillet on the stove, add the
oil or butter, and turn the heat to
medium.
4. Dip the bread, one slice at a time,
into the egg mixture, coating both
sides of each slice. If there is too
much egg mixture on the bread, let
it drip back into the bowl.
5. When the skillet is hot, carefully
add 2 slices of the egg-coated
bread, and cook until golden
brown on both sides, about 3
minutes.
See more at https://www.chopchopfamily.org/learn-to-cook/recipe
CLASSIC FRENCH TOAST
INGREDIENTS
2 large eggs
3⁄4 cup milk
1⁄4 teaspoon vanilla extract
1⁄8 teaspoon ground cinnamon
2 tablespoons vegetable oil or
unsalted butter
6 slices day-old whole-wheat,
oatmeal, or cinnamon-raisin
bread
maple syrup
KITCHEN GEAR
Large mixing bowl
Measuring cup
Measuring spoons
Fork, for mixing
Large skillet
Spatula
Pot holders
6. Repeat with the remaining bread.
Serve right away drizzled with
maple syrup.
7. OR ELSE - For a savory version, skip
the vanilla, cinnamon, and maple
syrup, and serve the French toast
with salt, pepper, and a drizzle of
olive oil. You can also try adding
herbs and/or grated Parmesan to
the egg mixture!
HANDS-ON TIME: 45 MINUTES
| TOTAL TIME: 1 HOUR | MAKES10-12 CUPS
KITCHEN GEAR
Cutting board
Sharp knife (adult needed)
Measuring spoons
Measuring cup
Large heavy-bottomed pot
Large spoon
INSTRUCTIONS
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
1. Put the pot on the stove and turn
the heat to medium. When it is
hot, carefully add the oil.
2. Add the onion, celery, carrots,
and thyme, and cook until the
vegetables are starting to soften,
stirring occasionally, 10-15
minutes.
3. Add the chicken broth, turn the
heat up to high and bring to a
boil. Turn the heat down to low,
and cook, uncovered, until the
vegetables are tender and no
longer float on the top, about 30
minutes.
4. Add the alphabet-shaped pasta
and cook until tender, about 8
minutes (or follow the cooking
time on the package directions).
5. Add the chicken, if using, and stir
until heated throughout, about 1
minute. Taste the soup and add a
pinch of salt if you think it needs
it. Serve right away or cover and
refrigerate up to 3 days.
HANDS-ON TIME: 30 MINUTES | TOTAL TIME: 30 MINUTES | MAKES 12 SERVINGS
INSTRUCTIONS
Wash your hands with soap and water,
then gather all your equipment and
ingredients and put them on a counter.
1. Turn the oven on and set it to 350
degrees.
2. Put cupcake liners in 12 cupcake or
muffin tins.
3. Put the oil, sugar, and eggs in a
INGREDIENTS
1⁄2 cup canola oil (or any
vegetable oil)
3⁄4 cup sugar, honey, agave or
maple syrup
2 tablespoons large eggs
1⁄2 pound carrots (scrubbed
and grated* (about 2 cups))
CARROT CUPCAKES
1⁄2 cup chopped lightly toasted
pecans, walnuts or hazelnuts
(if you’re allergic to nuts, leave
this out)
1⁄2 cup all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon salt
large bowl or in a stand mixer with
paddles attached.
4. Beat the mixture until everything is
evenly blended.
5. Add the rest of the ingredients and
mix until just combined.
6. Using the scoop, fill each of the
prepared muffin tins 2/3 of the way
to the top.
KITCHEN GEAR
Measuring spoon
Mixer or large bowl
2 ounce scoop or tablespoon
Small bowl
Table knife
Measuring cups
Box grater
Cupcake liners
12-cup muffin tin
7. Once the oven temperature has
reached 350 degrees, put the
muffin tins in the oven and bake
22-25 minutes or until the tops are
slightly browned and rounded.
(When they’re done, a toothpick
should come out clean.)
8. Let sit until cool (10-15 minutes).
Then remove the cupcakes from
the tins.
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