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

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    Ingredient: Chicken-broth

    Shepherd’s Pie – By Chef Ryan Scott

    Yield: 6 Servings
    Total cost for 6 servings: $10.45
    Cost per serving: $1.72

    Price – Ingredients
    For the topping:
    $2.58 – 2 pounds russet potatoes, peeled and cubed
    $0.22 – tablespoons butter
    $0.33 – ½ cup half and half
    $0.29 – 1 egg yolk
    $0.15 – 2 carrots, chopped
    For the meat filling:
    $0.44 – 2 tablespoons olive oil
    $4.49 – 1 ½ pounds ground beef
    $0.15 – 2 carrots, peeled and chopped
    $0.65 – 1 onion, chopped
    $0.22 – 2 tablespoons butter
    $0.04 – 2 tablespoons flour
    $0.80 – 1 cup of chicken or beef broth
    $0.04 – 2 teaspoons ketchup
    $.05 – 2 tablespoons Italian parsley, finely chopped
    Dash of hot sauce
    Salt and pepper

    Directions:
    Preheat the oven to 400 degrees.
    Boil carrots until tender about 8 minutes, drain and set aside. Boil potatoes in water until tender, about 15 minutes. Drain potatoes and pour into a separate bowl. Mix in butter, half and half and egg yolk. Mash until smooth and mix in carrots.
    While the potatoes are boiling, saute carrots and onions with the olive oil in a medium saute pan over medium heat until vegetables soften, about 5 minutes. Add beef and cook until browned, about 3 minutes.
    In a separate saucepan, cook butter and flour, about 2 minutes. Whisk in broth, ketchup, and hot sauce; thicken for about 1 minute. Mix gravy into meat and vegetable mixture. Season with salt and pepper, to taste.
    Pour filling into a 13×9 casserole pan. Spread potatoes over meat evenly and place on a baking sheet in oven to catch drippings. Bake for 25 minutes or until potatoes begin to brown.

    Spicy Chicken Chili (Chili de Pollo Picante)

    Ingredients:
    • 2 tablespoons cooking oil (vegetable, olive, etc.)
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 pound skinless chicken breast (about 4), cut into thin strips (or add already cooked or canned chicken when you add the beans)
    • 4 Tb. Mexican seasoning (premade or make-your-own blend: see box to the right)
    • 2 jalapeño peppers, seeds and ribs removed, chopped (optional)
    • 1 1/2 cups canned crushed tomatoes with their juice
    • 2 1/2 cups canned low-sodium chicken broth
    • 2 cans (15oz. each) drained and rinsed black or pinto beans (3 1/3 cups)
    • 1/2 teaspoon pepper
    • 1/3 cup chopped cilantro (optional)

    Directions:
    In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.

    Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the Mexican seasoning. Add the jalapeños (if using), the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.

    Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro (if using).

    Serving suggestion: Wedges of corn bread are always a good complement to chili. Or serve the chili over macaroni or rice.

    MAKE YOUR OWN MEXICAN SEASONING BLEND:
    • 4 teaspoons chili powder
    • 1 tablespoon ground cumin
    • 2 teaspoons dried oregano
    • 1 teaspoon salt


    Ingredientes:
    • 2 cucharadas de aceite (vegetal, oliva, etc.)
    • 1 cebolla, cortada
    • 2 dientes de ajo, cortados
    • 1 libra de pechuga de pollo sin piel (4 pechugas, más o menos), ralladas (o se puede poner pollo enlatada cuando pone los frijoles)
    • 4 cucharadas de especias mexicanas (se puede comprarlas o hacer su propia mezcla: fíjese en la receta al lado)
    • 2 chiles jalapeños, con las semillas quitadas, cortados (opcional)
    • 1 1/2 tazas de tomates enlatados con su jugo
    • 2 1/2 tazas de caldo de pollo de bajo sodio
    • 2 latas (de 15 onzas) de frijoles negros o pintos, desaguados y lavados (3 1/3 tazas)
    • 1/2 cucharadita de pimienta
    • 1/3 taza de cilantro cortado (opcional)

    Direcciones:
    En una olla grande, caliente el aceite a fuego lento. Ponga la cebolla y ajo; cocínelos hasta que estén tiernos, casi 3 minutos.

    Subir el fuego a nivel regular y ponga el pollo. Cocínelo hasta que ya no esté rosado, 2-3 minutos. Ponga las especias mexicanas. Ponga los chiles jalapeños (si los está usando), los tomates con su jugo y el caldo de pollo. Hierva el chili, cubra la olla y reduzca el fuego a nivel lento y déjelo hervir por 15 minutos.

    Descubra la olla y ponga los frijoles y pimienta. Déjelo hervir hasta que el chili esté más denso, 15 minutos más. Sirva con el cilantro encima (opcional).

    Sirva con: Pan de elote siempre es un buen complemento para el chili. O sirva el chili sobre pasta macaroni o arroz.

    HAGA SU PROPIA MEZCLA DE ESPECIAS MEXICANAS:
    • 4 cucharaditas de chile en polvo
    • 1 cucharada comino molido
    • 2 cucharaditas orégano seco
    • 1 cucharadita de sal

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

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

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    4010 Nelson Ave., Concord, CA 94520
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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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