Recipes Archive - Page 3 of 9 - Food Bank of Contra Costa and Solano

World’s Easiest 2-Ingredient Muffin Recipe

We didn’t believe it when someone first told us you could make delicious muffins by just combining a box of cake mix and a can of pumpkin puree. But what about eggs? Oil? Water?

All skepticism faded away at first bite. Not only are they flavorful and moist, they provide an extra boost of beneficial Vitamin A.

Pro tip: chocolate chips are an optional third ingredient if you want to take these to the next level!

Ingredients:

1 box of Betty Crocker’s Spice Cake Mix
1 15-oz can of pumpkin puree

Directions:

Mix the ingredients and pour into paper-lined or greased muffin tin.
The batter will be VERY THICK—but keep the faith—they turn out.
Bake at 350 degrees for 20-30 minutes (until toothpick comes out clean).

Yield = approx 18 muffins

Yep, it’s really as easy as that.

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Comforting 15-Bean Soup

Fall is officially here (even though the Bay Area weather doesn’t always reflect it)! As the days get shorter, we start turning to warm comfort foods. Many people attending our Empty Bowls events throughout the years might be familiar with this month’s featured soup. It comes to us from James Porter, Kitchen Manager and Chef at one of our partner agencies –Loaves and Fishes Contra Costa. We are tremendously thankful he volunteers to make this crowd favorite at our sell-out events.

This is a hearty and flexible soup which is great for filling bellies on a budget. To make it vgetarian, leave out the meat. The quantities listed below feed 15-20 people!

Ingredients:

Bag of 15-bean soup (or other available beans)
2 Cups diced ham (optional)
2 Cups diced mild sausage links (optional)
2 Cups diced chicken (optional)
2 Cups diced onions
2 Cups diced bell peppers
2 teaspoons chilli powder
2 teaspoons basil
2 teaspoons garlic powder
2 teaspoons thyme
1 teaspoon oregano
1/2 teaspoon black pepper

Directions

Cook beans until tender according to directions. Save the liquid the beans were cooked in.
Combine rest of ingredients-saute until ham, chicken, and mild links are done and veggies are tender
Combine meat/veggies with beans
Warm together and enjoy!

Egg-cellent nutrition for life on the run

We get it. Fall is a busy time of year. These on-the-go omelettes can be made in advance and warmed up for a quick meal or snack. And yes, you can freeze them too.

It’s hard to even call this a recipe because both the ingredients and the measurements are flexible. You can switch up the meat, the cheese, and the vegetables–your taste buds won’t get bored with so many flavor combinations.

Pro tip: these are great to make when it’s time to clean out the refrigerator to avoid food waste!

INGREDIENTS:

9 eggs
¼ cup milk or water
Salt and pepper
Meat, cheese, vegetables. Here are just a few examples:
- Chopped Meats: Bacon, Sausage, Ham
- Shredded Cheese: Cheddar, Swiss, Gruyere
- Chopped Veggies: tomatoes, mushrooms, onions, spinach, bell pepper

INSTRUCTIONS

Preheat oven to 375 degrees.
Grease muffin tins.
Loosely place approximately 2 TBSP of your desired combined meat, cheese, vegetable ingredients in each muffin cup.
In a separate bowl, beat eggs.
Stir in ¼ cup of milk or water to eggs (helps make eggs “fluffy”).
Add salt and pepper to taste.
Pour egg mixture in each filled cup to about about 2/3 full.
Bake about 20 minutes

Cool before placing in refrigerator or freezer for storage. When ready to reheat, pop a couple in the microwave for 30-45 seconds.

2 Ingredient Pineapple Whip

From Fairfield PAL

Ingredients

1 whole pineapple – cut up and frozen overnight

1 cup milk of your choice (we like almond or coconut)

Instructions

Place frozen chunks of pineapple and milk into a food processor and blend until the consistency becomes creamy. You may have to stop several times to scoop down the pineapple.

If desired, put the mixture in a plastic bag and swirl into cups.

Slow cooker Nectarine cobbler

Want all the flavor of a homemade cobbler without having to turn on the oven during the hot summer months? We have beautiful stone fruits in our warehouses right now and felt inspired to share this delicious recipe.

INGREDIENTS

6 ripe nectarines (use 5 if they’re on the larger side)
½ cup sugar (divided into two ¼ cups)
1 tsp lemon juice
1 cup all-purpose flour
1 ¾ tsp baking powder
½ tsp salt
½ tsp cinnamon
4 Tbsp cold butter, cubed

INSTRUCTIONS

Cut each nectarines in 12 slices and cut each slice in half.
Place the nectarines in a medium sized bowl. Add ¼ cup sugar and lemon juice and stir well. Place the bowl in the refrigerator and allow to sit overnight, stirring occasionally. This process releases the natural juices from the fruit.
Mix the flour, ¼ cup sugar, baking powder and salt in a small bowl and set aside.
When you are ready to make the cobbler, drain the juices from the nectarines into another bowl and set aside.
Layer the nectarines evenly on the bottom of a slow cooker. Layer the dry mix evenly on top of the nectarines.
Sprinkle the top with cinnamon.
Pour the nectarine juices on top of the dry mix. Place the cubed butter evenly on top of the juices and mix.
Cook on low for 2 hours and serve warm.
Add whip cream or ice-cream if desired.

Triple Berry Chia Jam

If you love the taste of homemade jam, but don’t want to put all the work into making it the traditional way (hey, we’re not judging), try this Triple Berry Chia Jam recipe.

It’s ridiculously easy to make and doesn’t require any special canning equipment or pectin. This is a great way to use up berries before they spoil and the chia seeds provide extra fiber, omega-3 fats, proteins, vitamins and minerals that you don’t get from your average jam.

Ingredients:

1 cup blueberries
¾ cup chopped strawberries
¾ cup raspberries
2 tablespoons sugar
2 tablespoons fresh lemon juice
1-1/2 tablespoons chia seeds (white preferred)

Instructions:

Place the fruit, sugar and lemon juice in a medium saucepan and stir to mix.
Cook on medium heat for 10-12 minutes, stir occasionally, until the fruit is broken down. Use a fork or masher to further break down the fruits if you like a smoother jam.
Remove the saucepan from heat. Gently mix in chia seeds and let cool to room temperature.
Transfer to a jar and refrigerate. The jam will continue to thicken in the refrigerator and can be stored for 3-4 weeks (but because it’s so good, you probably won’t have it around that long).

Notes:

We think this recipe is great as is, but if you want to “make it your own,” try substituting the sugar for honey, maple syrup, agave, or stevia using a conversion chart and/or substitute other berries for the ones listed.

Asparagus with Balsamic Butter Sauce

Here is an easy and delicious recipe for you to enjoy during the peak of the asparagus season. The simple sauce is a crowd pleaser and if you have more than 3-4 mouths to feed, it’s easy to double the amount.

INGREDIENTS:
1 bunch of fresh washed asparagus
Cooking spray or oil of your choice (olive oil, avocado oil, etc.)
Pepper
2 TBSP salted butter
1 TBSP balsamic vinegar
1 TSP soy sauce

INSTRUCTIONS:
Preheat oven to 400 degrees
Trim asparagus (remove bottom 1/4 to 1/3 of each spear)
Use cookie sheet and lightly coat asparagus with oil/spray
Season with pepper to taste (add salt if using unsalted butter)
Bake asparagus for approximately 12 minutes (thin spears could take less)
On stovetop or in microwave, melt butter and stir in soy sauce and balsamic vinegar
Pour sauce over cooked asparagus and serve

Shamrock Smoothie

No shamrocks were actually harmed in the making of this smoothie…but it does make the perfect drink for March to celebrate both National Nutrition Month and St. Patty’s Day!

Consisting of only 4 whole-food ingredients, this smoothie is easy, delicious and packed with vitamins and minerals. It’s also a good way to use up over-ripe or bruised produce and prevent food waste!

Place the ingredients in your blender in the following order:

1 peeled and sectioned orange (or 2 cuties)
* ½ peeled banana
* ¾ Cup pineapple chunks (1 Cup if you like it sweeter)
1 Cup tightly packed spinach, including stems
1 Cup ice

*Frozen banana and/or pineapple can be used instead of fresh fruit. Just decrease the amount of ice in the recipe or add additional liquid.

Blend and serve.
Serving size: Approx 20 ounces, enough for two small smoothies or one large smoothie. The recipe can easily be doubled.

The great thing about smoothies is that they are super flexible, here are some possible adjustments you can make and still maintain that bright green color:

Optional additions
½ a green apple
vanilla protein powder of your choice
green grapes
plain or vanilla yogurt
¼ cup milk or milk substitute of your choice
kiwi
pear

No-Bake Energy Bites

INGREDIENTS:
1 cup old fashioned oats (dry)
1/2 cup peanut butter
1/3 cup honey
2/3 cup toasted coconut flakes
1/2 cup ground flaxseed
1/2 cup chocolate chips
1 tbsp. chia seeds
1 tsp. vanilla extract

DIRECTIONS:
Mix all ingredients together in a medium bowl. Cover and chill in refrigerator for 30 minutes. Roll into 1-inch balls. Store in refrigerator. Okay to freeze for long-term storage.

Makes about 20-25 balls.

Note: This recipe is very flexible. Don’t like peanut butter? Substitute almond or cashew butter. Don’t have honey? Use agave nectar. Don’t have chia seeds? Omit them. Don’t want to use chocolate? Use small pieces of dried fruit. Don’t have time to toast your coconut flakes? Use plain. This is a stress-free recipe …enjoy!

Best Carrot Soup by Haley Lindberg

Best Carrot Soup by Haley Lindberg was created as part of her Girl Scout Gold Project.

Ingredients:
12 large carrots, peeled, chopped
1 yellow or white onion, chopped
4 C. water or chicken broth
1 Tbsp. olive oil or butter
1 Tbsp. minced garlic
1 C. orange juice
1 Tbsp. ginger powder
Salt and Pepper

Directions:

Melt butter/oil in saucepan; add onions and sauté until translucent (about 5 minutes).
Place chopped carrots, sautéed onions, garlic and water (or broth) in large pot. Bring to boil, then simmer until carrots are tender (about 30 minutes).
Add orange juice and stir off heat.
Blend in a blender in batches. If needed, add additional water/broth.
Add ginger powder, salt and pepper seasoning to taste.

Minestrone Soup

Ingredients:
• 3 C. reduced-sodium vegetable or chicken broth
• 1 (28 ounce) can diced tomatoes or fresh tomatoes.
• 1 (15 ounce) can beans, drained
• 2 carrots, peeled and chopped
• 1 celery stock, chopped
• Bay leaves, sage, thyme
• Salt and pepper
• 2 C. cooked whole wheat pasta
• 1 medium squash, chopped
• 1 C.cauliflower, chopped
• Examples of other vegetables you can add: broccoli, green beans, potato, bell pepper.

Directions:
In a pot, combine broth, tomatoes, beans, carrots, celery, onion, cauliflower, bay leaves and ½ teaspoon each salt and pepper. Cover and cook on low for 6 hours or on high for 4 hours. Thirty minutes before the soup is done cooking, add pasta and squash. Cover and cook 30 more minutes. Remove bay leaves and season to taste. Serves 4.

Rainbow Salad (Ensalada de Arcoíris )

Ingredients:
• 5 cups green or purple cabbage (about ½ medium size head)
• 2 cups broccoli, chopped
• 2 apples, chopped
• 2 carrots, shredded
• Low-fat Asian or Italian dressing

Directions:
Toss all ingredients together. Serve and enjoy. Grill or bake them in your favorite recipes

Ingredientes:
• 5 tazas de repollo verde o morado (aproximadamente ½ cabeza de tamaño mediano)
• 2 tazas de brócoli picado
• 2 manzanas picadas
• 2 zanahorias, ralladas
• Aderezo italiano bajo en grasa

Direcciones:
Mezcle todos los ingredientes juntos. Servir y disfrutar.

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