Food Bank of Contra Costa and SolanoFood Bank of Contra Costa and Solano

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    Ingredient: Butter

    Mashed Potatoes (Puré de Papas)

    Ingredients:
    • 1 & 1/2 pounds of potatoes*, peeled and cut into cubes
    • 3 tablespoons milk
    • 1/2 tablespoon butter (optional)
    • Salt and pepper to taste
    * Russet or Yukon gold are best

    Directions:
    In a medium saucepan add potatoes, salt and enough water to cover potatoes. Boil for 25 minutes or until tender. Mash with a potato masher or fork. Add butter, gradually mix in the milk. Season to taste with salt and pepper.


    Ingredientes:
    • 1½ libras de papas*, peladas y cortadas en cubos
    • 3 cucharadas de leche
    • ½ cucharada de mantequilla (opcional)
    • Sal y pimiento al gusto
    * Las papas Russet o Yukon Gold son las mejores

    Direcciones:
    En un sartén mediano agregue las papas, sal y suficiente agua para cubrirlas. Hierva durante 25 minutos o hasta que estén tiernos. Una vez cocidas, machácalas con un cucharón prensa papas o con un tenedor grande. Agregue la mantequilla y leche lentamente. Sazone con sal y pimiento al gusto.

    Roasted Fuyu Persimmons (Pérsimos Japoneses Horneados)

    Ingredients:
    • 4 Fuyu persimmons, washed
    • 1 Tablespoon of oil
    • Salt to taste

    Directions:
    Preheat oven to 350°F. Cut off the tops and bottoms of persimmons. Slice persimmons about ¼- inch thick. Lay persimmons in a single layer on a large sheet pan. Drizzle half the oil, turn the slices and drizzle the rest of the oil. Bake persimmon slices until tender and starting to brown, about 20 minutes. When done roasting, sprinkle salt to taste.


    Ingredientes:
    • 4 pérsimos japoneses, lavados
    • 1 cucharada de aceite
    • Sal al gusto

    Direcciones:
    Precalentar el horno a 350 °F. Cortar la parte superior y el fondo del pérsimo Corte aproximadamente ¼ de pulgada de grosor. Coloque los pérsimos encima de una bandeja en una sola capa. Rociar la mitad de la aceite sobre los pérsimos, luego voltéelos y roséelos con la otra mitad de la aceite. Hornee hasta que se doren los pérsimos, unos 20 minutos. Cuando terminen de hornear, póngale sal al gusto.

    Grilled Cheese with Pears

    Ingredients:
    • 4 slices of bread
    • 4 slices of cheese
    • 1 medium pear, cut into 1/4-inch slices
    • 2 tablespoons of butter or no-stick cooking spray

    Directions:
    Heat a frying pan on medium heat. Butter two slices of bread on one side; place buttered side down onto the pan. Top the bread with 1 slice of cheese, 3-4 pear slices, and another slice of cheese. Cook until bottom of sandwich is browned, 3-5 minutes. Flip over and cook 3-5 more minutes.

    Caramelized Onions (Cebolla Caramelizada)

    Ingredients:
    • 4 medium onions, chopped
    • 1 tablespoons of butter or oil
    • Salt and pepper to taste
    • Water, 1-2 tablespoons as needed

    Directions:
    Heat the pan on medium high heat, add the oil or butter, and onions and stir constantly for 30-40 minutes. If the onions begin to burn, reduce the heat to low-medium. If the onions begin to dry out, add 1 tablespoon of water. Add salt and pepper to taste. Once onions are golden brown remove from heat.


    Ingredientes:
    • 4 cebollas medianas, picadas
    • 1 cucharada de mantequilla o aceite
    • Sal y pimienta al gusto
    • Agua, 1-2 cucharadas según sea necesario

    Direcciones:
    Caliente el sartén a fuego mediano-alto, agregue el aceite o la mantequilla, y la cebolla. Revuelva constantemente durante 30-40 minutos. Si la cebolla empieza a quemar, reduzca el fuego a bajo-medio. Si la cebolla empiece a secar, agregue 1 cucharada de agua. Añada sal y pimienta al gusto. Una vez caramelizadas retire las cebollas del fuego.

    Grilled Cheese (Sándwich de Queso Fundido)

    Ingredients:
    • 1 tablespoon butter, softened
    • 2 slices of bread
    • 2 slices of cheese
    • 3 thin slices of apple or pear

    Directions:
    Heat a pan over medium-low heat. Spread butter on one side of each slice of bread.

    Once the pan is warm, add one slice of bread, buttered side down, then top with half of the cheese, add the apple slices, and the remaining cheese. Close the sandwich with the second slice of bread, buttered side up. Cook until the bread is toasted and the cheese is melted.


    Ingredientes:
    • 1 cucharada de mantequilla, suavizada
    • 2 rebanadas de pan
    • 2 rebanadas de queso
    • 3 rodajas finas de manzana o pera

    Direcciones:
    Unta mantequilla en las partes exteriores del pan. Dentro del sandwich pon una rebanada de queso, las rodajas de manzana o pera, y el queso restante.

    En un sartén precalentada a una temperatura media-baja pon el sandwich, cocínalo lentamente (asegurando que no se queme) y cuando esté bien dorado dale la vuelta. Estará hecho cuando el queso esté derretido.

    Braised Celery (Apio Estofado)

    Ingredients:
    • 8 stalks celery, rinsed and trimmed, cut into 1 inch pieces
    • 1 tablespoon butter
    • 1/2 cup broth (chicken or beef)
    • Salt and pepper to taste

    Directions:
    Heat butter in a pan over medium heat. Once melted add celery, salt and pepper, and cook for 5 minutes. Add broth, stir, cover and reduce heat to low. Cook until celery is tender, about 5 minutes. Uncover and cook for another 5 minutes. Remove from heat and sprinkle with celery leaves. Serve as a side dish or add to your favorite meat dishes. Add carrots and onions to the celery for more flavor and color.


    Ingredientes:
    • 8 tallos de apio, lavados y cortados en trozos de 1 pulgada
    • 1 cucharada de mantequilla
    • 1/2 taza de caldo de res o pollo
    • Sal y pimienta al gusto

    Direcciones:
    En una sartén a fuego medio, caliente la mantequilla. Una vez derretido añada el apio, la sal, pimienta y cocine por 5 minutos. Añadir el caldo, cubra y reduzca el fuego a bajo. Cocine hasta que esté cocido el apio, alrededor de 5 minutos. Destape y deje cocer durante otros 5 minutos. Retire del fuego y espolvorear con hojas de apio. Sirva como plato de acompañamiento o agregar a platos de carne. Para más sabor y color agregue zanahorias y cebollas al apio.

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    [email protected]

    Concord Location
    P: 925-676-7543
    F: 925-671-7933

    Fairfield Location
    P: 707-421-9777
    F: 707-421-0205

    DONATE FOOD
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    4010 Nelson Ave., Concord, CA 94520
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    Friday: 8:00 am - 3:00 pm
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    We've moved! 2370 North Watney Way, Fairfield, CA 94533
    Monday through Friday: 7:00 am - 3:30 pm
    Saturdays by appointment

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    Federal Tax ID# 94-2418054
    Food Bank of Contra Costa and Solano is a non-profit 501(c)(3) organization.

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