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Cooking Matters Michigan

Empowering families with the skills, confidence and knowledge to prepare healthy and affordable meals

Filtering by Tag: Volunteers

Recipe Developed by OFL: Detroit Volunteer Appears in The Dallas Morning News

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This past week, The Dallas Morning News showcased a recipe in their article "Barley Jambalaya an inexpensive, Creole-flavored way to feed a group" that is nutritious and easy to make. The recipe, developed by our own Chef Sarah McKay (long-time volunteer for Operation Frontline: Detroit) replaces sausage and white rice for turkey ham and barley, kicking up the fiber content and reducing the fat content. This recipe is a favorite amongst OFL participants and appears in almost all of our classes. Congratulations, Sarah!                                                                                                                           Barley Jambalaya

Barley Jambalaya
Serves 6
 

Ingredients:

  • 1 cup pearl barley
  • 4 cups water
  • 2 whole bay leaves
  • 2 medium celery stalks
  • 1 medium green bell pepper
  • 3 medium onions
  • 2 medium cloves garlic
  • 4 ounces turkey ham
  • 1 tbsp. canola oil
  • 2 (14.5 oz) cans diced tomatoes, no salt added
  • 1 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 1 1/2 tsp. dried oregano
  • 1 tsp. ground black pepper
  1. Place barley in a colander and rinse under cold water. Bring water, bay leaves, and barley to a boil in medium saucepan over high heat.
  2. Reduce heat to low, cover saucepan and cook barley until tender and water is absorbed, about 45 minutes. Place barley in a colander, draining any excess water, and set aside.
  3. Rinse celery and green pepper. Peel onions and garlic and rinse onions.
  4. Dice onions, celery, and green pepper and mince garlic.
  5. Dice turkey ham into 1/4-inch pieces.
  6. Add oil to large soup pot and heat over medium-high heat.
  7. Add meat, onions, celery, peppers, and garlic to the soup pot. Mix well.
  8. Saute 5-10 minutes, scraping bottom of pan periodically.
  9. Add tomatoes. Turn heat to high and bring to boil.
  10. Add the 4 spices and stir to combine.
  11. Cover, reduce heat, and simmer for 15 minutes.
  12. Add cooked barley to the meat and vegetable mixture, stir to combine. Add more liquid if necessary.
  13. Cook over low heat for an additional 5-10 minutes to blend flavors together.
  14. Remove bay leaves before serving.

PER SERVING: Calories 363 (16% fat) Fat 7 g (1 g sat) Chol 20 mg

Sodium 1,466 mg Fiber 13 g Carbohydrates 64 g Protein 16 g

Tips:

  • If you only have a limited time to make this recipe, you can use Quick Barley instead of pearl barley. Just add the Quick Barley to the pot after adding the canned tomatoes, using the recommended amount of water on the box (taking into account that there is liquid from the canned tomatoes). You can either finish the jambalaya on the stovetop or put it all into a pan to be baked in the oven for 20 minutes.
  • Try ham, chicken, turkey sausage, or shrimp instead of the turkey ham.
  • This recipe does well in the freezer if you have leftovers.

Recipe: Stuffed Acorn Squash

jhartrick

This recipe was developed by OFL Chef BJ Williams, who has facilitated three classes, including two Eating Right classes and an Eating Well class. BJ, who specializes in vegan, vegetarian, and living or “raw” food, owns his own catering company called H20 Essence of Life. Through his company, he offers workshops, cooking classes, and retreats for those interested in learning more about a healthier lifestyle. When asked why he began volunteering with OFL, BJ said, “I wanted to learn how to become a better teacher.” After three months of teaching classes, BJ says that he has improved, learning that engaging people and making them involved makes for a better experience. If you are interested in learning more about BJ’s catering company, contact him through email at h2oessenceoflife@yahoo.com.

 

Rice-Stuffed Acorn Squash. Photo Credit: Taste of Home

 
Stuffed Acorn Squash
Serves 2

 

Ingredients:

  • 1 average acorn squash
  • 1 tsp of cinnamon
  • 1 tsp of nutmeg
  • 2 1/2 Tbs of olive oil

  For Stuffing:

  • 2 cups of cooked short grain brown rice (cooked according to rice package instructions)
  • 1 celery stalk diced finely
  • 1 cup of raisins (golden raisins are best)
  • 1 large Golden Delicious apple diced finely
  • ½ medium red or yellow onion diced finely
  • 1 teaspoon of maple syrup or to your taste
  • Salt and pepper to your taste (optional), or Braggs Amino Acids to your taste
  1. Heat oven to 350 degree f.
  2. Take acorn squash, wash it off with soapy water and dry.
  3. Cut in half and take out the seeds and set aside.
  4. Mix together: 1 tsp of cinnamon *, 1 tsp of nutmeg *, and 2 ½ Tbs of olive oil
  5. Mix ingredients together and rub into each half of the squash. 
  6. On a non-stick pan or glass dish, place squash face-down and bake in the oven for 30 – 35 minutes or until you can pierce the squash membrane with a fork.
  7. Remove squash from oven and set aside.
  8. Stuffing is prepared by mixing rice, raisins, vegetables, maple syrup and seasonings together until well mixed.  Mixture is then placed in the squash and is ready for serving.
  9. Optional:  Place stuffed squash back into the oven and cover for about 15 minutes for flavors to savor more.
  10. Serve by cutting in quarters and enjoy!

 

* Narrative of spice nutritional properties:

Cinnamon is said to be a strong stimulant for the glandular system and helpful with stomach upsets, colds and sore throat.

Nutmeg grated is excellent in custards, cakes, biscuits and pumpkin pie.

Volunteer Update: New Volunteer Training and Helpful Videos

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For those who are interested, we will be holding our next New Volunteer Training on Monday, September 14th from 5:00pm - 7:00pm. The training will be located at:

Gleaners Community Food Bank
2131 Beaufait
Detroit, MI 48207
 

Everyone is welcome! Please email Diana Flora at dflora@gcfb.org if you will be attending.

Also, the Operation Frontline in Massachusetts has developed several training videos that are extremely useful. You can check them out on the right side of this page underneath the "OFL Videos" section. This section also includes "Dash of Change," the documentary developed by the Operation Frontline in Washington, DC.