email this pageTo find out more about the Compass Group’s Young Chefs program, call (201) 835-8086. Here are two kid-friendly recipes from the program that you can make with your kids.
Black Bean with Tomato and Cilantro Soup
1 cup diced bacon
1/2 cup diced onion
1/2 cup diced red bell pepper
1 tablespoon chopped garlic
1 cup canned diced tomatoes
1/2 teaspoon chopped jalapeno pepper
1 1/2 teaspoons dried oregano\
1/4 teaspoon fresh thyme, chopped
2 cups canned black beans, rinsed and drained
6 cups chicken broth
2 tablespoons chopped cilantro
1/2 teaspoon coarsely ground black pepper
8 tablespoons sour cream\
8 sprigs cilantro
1. Cook bacon in a 4-guart saucepan over medium-high heat, stirring occasionally, until slightly crispy, about 5 minutes. Remove all but 2 tablespoons fat.
2. Add onion, bell pepper, garlic, tomatoes, jalapeno, oregano and thyme. Sauté, stirring frequently, until onion is soft and translucent.
3. Add beans and chicken broth. Simmer, stirring occasionally, until beans are very tender and soup thickens slightly, about 10 minutes. Stir in chopped cilantro and black pepper.
4. Serve ladle into soup bowls and garnish each with 1 tablespoon sour cream and cilantro sprig. Serves 8.
Recipe courtesy of the Compass Group.
Strawberry Shortcake
2 cups dry biscuit mix
1/2 cup water
1 tablespoon sugar
6 teaspoons raw sugar
3 ounces sliced strawberries
6 ounces whipped cream
1/2 ounce jarred vanilla sauce
1/2 ounce jarred strawberry sauce
6 strawberries, cut in half
6 mint leaves
1. Preheat oven to 425F.
2. Mix biscuit mix, water and sugar until a soft dough forms. Scoop 3 ounces of dough into a lightly greased muffin pan. Flatten tops with wet fingers. Sprinkle tops with raw sugar.
3. Bake 10 to 15 minutes, until a wooden pick inserted in the center comes out clean. Remove from oven and cool. Remove biscuits from pan. Cut in half crosswise,
4. Add a layer of whipped cream on each biscuit bottom, followed by a layer of sliced strawberries (making the “points” of the berries stick out of the sides). Top with another layer of whipped cream. Place top of biscuit in an offset position on top.
5. Paint serving plate with vanilla and strawberry sauces and position shortcake on top. Garnish with a dollop of whipped cream, strawberry half and fresh mint. Serves 6.
Recipe courtesy of the Compass Group.
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