Remy's Soup

Remy's Soup

Chef D'Amour Giovanni Green from Break Bread Not Hearts had a lot of help in making a wonderfully hearty vegetable soup. Here's Giovanni's simple recipe. 

Ingredients

Potatoes – three medium sized
Parsley – one bunch
Carrots –three medium sized
Portobello Mushroom – one to two large caps
Baby Spinach – ¼ pound
Scallion – three stalks
Garlic – 4 cloves
Diced/Crushed Tomatoes – one 28 oz. can
Coconut Milk – one 14 oz. can
Salt, Pepper, Thyme, Red Pepper Flakes (optional)
Butter or Extra Virgin Olive Oil
Love

Directions

1. Begin by being thankful and excited for the meal you are about to prepare.  
2. Rinse potatoes and cut them into small bite sized cubes, mince the garlic, and remove the gills from the portobello mushrooms.  Slice the mushrooms into thin strips.
3. In a saucepan or stockpot drizzle 2-3 tablespoons of the olive oil or the butter over medium heat.  You can now add the potatoes, garlic, and mushrooms with a pinch of salt and pepper.  Stir constantly until the garlic turns light golden brown, about 2-4 minutes.
4. Add the can of diced tomatoes, can of coconut milk, a healthy dash of salt and pepper and increase the heat to medium high until the soup begins to boil.  Once boiling reduce the heat back to medium-low and allow to simmer for 15 minutes.
5. Slice carrots into any shape and drop into the soup and cook for an additional 5-7 minutes.  If you want the carrots to be soft cut them into smaller pieces.  If you like them with a bit more crunch cut them into larger pieces and cook for a shorter period of time.
6. Once the potatoes and carrots are cooked through the soup is ready to be served.  Thinly slice the scallions and the spinach.  Place the spinach at the bottom of a bowl, ladle the soup on top, and garnish with scallions and thyme.
7. Enjoy with love!


This recipe in the film comes together based on the ingredients available at hand to the characters.  Allow your imagination, taste buds, and the rest of your senses to guide you when preparing this soup or any other meal as a team.

What Have We Been Cooking Up at NRPL?

What Have We Been Cooking Up at NRPL?

In the last session of “Science and Cooking Experiments,” on August 10^th, instructor Jeremy Miransky provided a cool, sweet ending to a wonderful summer workshop series!

Chocolate Ice Cream in a Baggie

Ingredients and Materials:

2 quart-size freezer bags

1 gallon-size freezer bag

Crushed ice

Rock salt or kosher salt

Duct tape

1 pint (2 cups) half-and-half

3 tablespoons instant chocolate pudding

¹/₃ cup sugar

1 ½ teaspoons vanilla

Instructions:

1. Mix the half-and-half, the sugar, chocolate pudding and the vanilla together in a bowl.
2. Pour the mixture carefully into the quart size baggie and seal the bag after carefully squeezing out as much air as you can.
3. Put the bag into another quart size baggie, again squeezing out all the air and sealing it carefully.
4. Put the quart bags into the gallon bag.
5. Fill the gallon bag with ice and salt, alternating the ice and salt layers.
6. Make sure that the quart bag is completely surrounded with  the salt and ice layers.
7. Seal the gallon bag and put a towel around it.
8. Rock and shake the towel-wrapped bag  for 10 minutes.  Keep the bag moving but be careful not to drop the bag or let it open.
9. After 10 minutes, open the large bag and carefully take out the smaller bag. 
10. If the ice cream isn't yet frozen, add more salt and ice to the large bag, seal and roll for another 10 minutes.
11. Quickly rinse off the smaller bag so that salt doesn’t get into your ice cream.
12. Put the ice cream into small bowls and enjoy.

Your hands can get very cold while doing this, so wear gloves or put a towel around the bags.

We used half and half, but you can also use whole milk, light cream or heavy cream, depending on how rich you want the ice-cream to be.

Experiment with other flavors. Add crushed frozen fruit, chocolate chips, instant decaffeinated coffee, etc.

For the last six weeks Chef D’Amour, (Giovanni Green of Break Bread Not Hearts,) has created one fabulous dish after another, with the help of the teen and tween participants of “Cook Like an Iron-Rich Chef” workshops attendees participants. Each one has been created with fresh, healthy ingredients—often a mix of savory and sweet and always incredibly tasty. His grand finale was no exception!

Savory and Sweet: Summer Kale and Berry Zeppole

Ingredients:

2½ cups of flour

2 teaspoons baking powder

1 bunch of kale

1 small onion

1 bulb garlic

8 ounces shredded mozzarella

½ cup water

Thyme

Black Pepper

½ cup cane sugar

½ cup of grapeseed oil or 1 stick of butter

½ pound of mixed berries or other fruits

½ cup of raisins

½ cup water

Cinnamon

8 tablespoons of flaxseed with 1 cup of water

1 teaspoon of sea salt

Grapeseed or coconut oil for frying

Love

Yield: Serves 6-8 people

Directions:

1. Begin by giving thanks for the harvest of the food you are about to prepare.
2. Wash the berries and remove any stems depending on the types of fruits you are using. Cut fruit into small pieces. Most nutrients are found in the edible skins of fruits so be sure to use organic fruit if possible to avoid the risk of pesticides.
3. Wash the kale and rip into small pieces by hand.  Finely dice onions/garlic.
4. Sauté the onions, garlic, kale, and thyme with a pinch of salt and pepper until the kale is tender and set aside. 
5. After the kale mixture is cool enough to handle mix with 1¼ cup of flour, 1 teaspoon of baking powder, 4 tablespoons  of flaxseed, ½ cup of water, and mozzarella then form into small balls by hand or with a scooper.
6. In a saucepan add the oil, sugar, fruit, water, salt, and cinnamon and allow to come to a boil.  Once boiling remove from the heat.
7. Add in 1¼ cup flour, 1 teaspoon of baking powder, 4 tablespoons of flaxseed, and 1 cup of water and stir to incorporate into fruit-sugar mixture. 
8. In a double boiler or small frying pan placed over a saucepan with boiling water, add the chocolate chips and ¼ cup grapeseed oil and stir continuously over low heat until the chocolate chips are completely melted.  Set aside.  If the mixture is too thick whisk in more oil one tablespoon at a time.
9. Add grapeseed oil to a large skillet to the depth of 2 inches and bring to medium-high heat.  Using a cookie/ice cream scooper, spoons, or your hands drop the kale zeppole dough into the oil and fry first followed by the fruit zeppole mixture.  Fry for approximately 4 minutes or until the zeppoles are golden brown.
10. Sprinkle the kale zeppoles with more cheese and drizzle melted chocolate over the fruit zeppoles and enjoy with love.

This dish is versatile and can be created to be savory, sweet or both depending on the additions of onions and other vegetables, herbs, spices, cheeses, maple syrup, jams, jellies, and anything the imagination will incorporate. With the fruits it is a delicious and light dessert. With the savory ingredients it can be a wonderful appetizer or side dish. These can also be baked instead of fried for an even healthier treat.

Be sure to use dark chocolate and organic berries and fruit, as it is higher in antioxidants and nutrients that support our brain and heart health along with other bodily functions and systems.

The kale is high in Vitamins A, C, K, iron, and a long list of nutrients to support your body. Adding the garlic and onions to the dish will boost your immune system and keep you healthy. The kale, garlic, and a variety of summer fruits are extremely fresh this time of year from a farmers market so try to eat local.

- Chef D’Amour

Life is Peachy Chicken Stir-Fry and Grilled Pineapple

Life is Peachy Chicken Stir-Fry and Grilled Pineapple

Ingredients

3 pounds Chicken Thighs/Breasts (bone-in preferably) or 3 pounds cooked chickpeas

3 pounds of Peaches

1 bunch of Kale

1 large Onion

1 Pineapple

¼ pound of fresh Ginger Root

1 bag of Dark Chocolate Chips

Toasted Sesame Oil

Sea salt, pepper, coriander, cinnamon

Lemon Juice

Love

Yield: Serves 6-8 people

Directions

1. Begin by giving thanks for the life of the chicken and all the ingredients you are about to prepare.

2. If using bone-in chicken thighs or breasts cut them into small pieces roughly the size of 1-inch. Mix the chicken with 1 cup of lemon juice, a large pinch of sea salt, pepper, and the coriander. You can do this step a day or two ahead of time to allow the chicken to absorb maximum flavor from the seasoned marinade. The reason for using the bone-in chicken is because the dish will have more flavor.

3. Slice the onion and mince the ginger and place aside in a bowl.  Slice each peach into 6 segments. Wash the kale well and shake free of any excess water.  Using your hands tear the kale from the stem into bite sized pieces.  Peel the pineapple and slice into 4 pieces.

4. In a large wok or sauté pan add 2 tablespoons of toasted sesame oil along with the sliced onions and ginger. Stir this mixture constantly over medium heat until the aroma of the ginger increases. This will take approximately 3-4 minutes.

5. At this point you can add 1/3 of the peaches and the chicken and increase the heat to medium-high. Cook stirring constantly allowing the chicken to brown and cook through and for peaches to become syrup like in consistency.

6. With the sliced pineapple you can light the grill or use a grill pan or sauté pan.  Brush the pineapple with the toasted sesame oil and cinnamon and place onto grill pan over high heat. Cook for about 3 minutes on each side to allow the pineapple to develop a slight char. You can also place the pineapples under the broiler in your oven for it to brown.

7. Once the chicken is cooked toss in the remaining peaches and kale and place immediately onto a serving dish.

8. Cut the pineapple into smaller pieces after being cooked and in a large bowl toss the pineapple with the dark chocolate chips. You can also sauté the grilled pineapple with the chocolate to allow it to melt.

9. Enjoy with love!

Life is peachy and thanks to Mother Nature and the season of summer we can enjoy the bounty provided during these warmer months.  Peaches come into season in the Northeast during the month of July.  This recipe combines the fuzzy and sweet peach into a stir-fry with kale, chicken, and ginger to create a dish with an Asian flair. If you would like to omit the chicken you can prepare the dish with chickpeas. Did you know that in ancient Chinese culture peaches signified the Tree of Life?

Pineapples provide a light delicious replacement for dessert requiring only some melted dark chocolate to enjoy. Pineapples are high in enzymes that aid our digestion as well. The enzyme bromelain is found mainly in the core of the pineapple.

The dish provides a high amount of fiber, protein, and a vast spectrum of vitamins, minerals, and antioxidants to support our overall health. Vitamins A, B, C, K, iron, potassium, magnesium are present along with many more.

Go ahead and plan a family trip to a local orchard and begin picking.

- Chef D’Amour

Very Berry Days at NRPL

Very Berry Days at NRPL 

We’ve had some Very Berry fun taking place at the New Rochelle Public Library and at the BID Farmers Market the past few weeks. With inspiration from some wonderful children’s books, blended with the talent of our super instructors, and topped by the enthusiasm of children, kids and parents participating in these wonderful summer activities, we’ve enjoyed some great recipes! 

Strawberry Baskets (above) were the featured BID Family Market Day Craft on July 11th. Craft instructor Dayna Reist led this easy project, with great outcomes.  Click here for a template. 

A big group of kids and their parents tried their hand at Dipping and Decorating Strawberries at the library’s "Adventures in Cooking and Science Workshop" for kids on July 13th. Instructor Ms. Jeremy Miransky led the group in the fine art of dipping, sprinklings and tasting. Yum! Find out how here. 

Blueberries for Sal led to a terrific recipe for Blueberry Jam, concocted and demonstrated by Chef D’Amour Giovanni Green (from Break Bread Not Hearts) for the BID Family Market Day Recipe on July 18th. It’s a definite "keeper," and can be used on all kinds of dishes, as we learned… 

…at the "Cook Like an Iron-Rich Chef" Workshop for Teens on July 20th, Chef D’Amour Giovanni Green made the most delicious Veggie Burgers and Fries – with Blueberry Jam as the condiment. Delicious!! Click here for the recipe and for other Blueberry Jam uses!