Don't know what to make for dinner - here are five easy, yummy recipes featured durigng our 2016 summer camp for teens. This collection of recipes by our guest chefs features foods that teens can make by themselves including quesadillas, pasta and even dessert.
CAMP DELICIOUS! ALUMNS: SHARE YOUR RECIPES
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community. Tell us how you came up with your recipe and share a picture to have
your recipe featured in our bi-monthly newsletter “LUMOS!”
(Recipe courtesy Leah Lizarondo)
Ripe Avocados {2}
Red onion {¼ small, chopped finely}
Garlic {½ clove, minced}
Lime juice {a splash}
Salt and pepper to taste
Pit avocados and spoon the flesh into a bowl. Add onion, garlic, a splash of lime juice and salt and pepper to taste. Serve alongside quesadillas OR with tortilla chips
(Recipe courtesy Leah Lizarondo)
3 large tomatoes {chopped}
1 green onion {finely chopped}
Cilantro {chopped to taste}
Lime juice {a splash}
Salt and pepper to taste
Chop tomatoes, place in a large bowl, add onion, cilantro, lime juice, salt, pepper and mix well.
(Recipe courtesy Leah Lizarondo)
Corn and flour tortillas {small}
Shredded cheese
Refried beans
Vegetables of choice:
Spinach
Olives
Zucchini
Peppers
Chop vegetables. Set aside. Spread a thin layer of refried beans on a tortilla, add vegetables and sprinkle on cheese. Place in a skillet and cook about 4 minutes on each side until cheese melts. Serve with guacamole and salsa.
***
(Recipe courtesy Joe Triebsch)
Graham crackers: regular, cinnamon, or chocolate
Or:
Chocolate chip, lemon or oatmeal cookies; snickerdoodles
Milk or dark chocolate
Caramels
Peanut butter, almond butter, nutella
Marshmallows
Bananas
Strawberries
Raspberry jam
Toast marshmallows and select cookie of choice, add chocolate, add nut butter if desired, top with jam , sprinkles
***
(Recipe courtesy Chef Joey Hilty)
Cheese sauce
2 ¼ cups milk
3 Tbsp. butter
3 Tbsp. flour
1 Tsp. salt
Pinch of nutmeg
1 Cup grated cheese, more to
taste (choose your favorite)
Place milk in a medium saucepan and bring to faint simmer over medium heat. In another medium saucepan, melt butter over medium-low heat. Add in flour and whisk until smooth. Cook for 2-3 minutes, whisking constantly, making sure mixture does not turn darker brown. Add heated milk to butter mixture one cup at a time, whisking constantly, until smooth. Continue to cook sauce until thickened slightly, about 5-10 minutes, stirring frequently. Remove from heat; stir in salt and nutmeg.
1 ½ cups macaroni
2 Tbsp. salt
Boiling water
Fill small-medium pot ¾ water. Bring to a boil. When water is boiling add salt, to taste. Cook macaroni for 4 minutes, until tender. Drain.
To Serve: Put cheese sauce in pot, gently warm. Add cooked macaroni, stir to combine. Transfer to bowl, top with bread crumbs, green onion, caramelized onion, or any garnish of your choice.
***
4 Tbs butter
1 ¼ lbs corn kernels (from about 12 ears of corn), cobs reserved
6 Oz onions
1 Clove garlic
Pinch tumeric
1 Batch corn cob stock (below)
½ Cup heavy cream
1 ½ Tsp sea salt
Slowly sauté onions in butter with salt until soft. Add garlic and turmeric and cook for 2 minutes. Add corn and cook another 10 minutes until kernels are soft, being very carefully not to let corn brown too much. Cover with corn stock by 1” (you may not need all the stock). Cook for 25 minutes. Puree soup in a blender and pass through a sturdy strainer to remove solids. Add cream and season to taste. Adjust the soup’s consistency with leftover corn stock, if needed.
12 Leftover corncobs, cut in half
1 Onion, thinly sliced
1 Small bunch thyme
2 Garlic cloves, crushed
1 Bay leaf
2 Qt water
Put all ingredients in a pot and bring to a boil. Turn down to a simmer for about 45 minutes. Strain through a fine strainer.
***
(Recipe courtesy Chef Kevin Watson)
2 Tbsp olive oil
3 Eggs
½ cup semolina
Put into a food processor, blend together and with the machine running slowly add in 1.5 cups flour
Mix until a ball of dough forms. If too dry, add a little water.
Take out of the food processor, knead ten times, cover with plastic wrap and let sit for 30 minutes. Use a pasta machine, or rolling pin to roll the dough out and make the noodles.
Sprinkle the noodles with a little semolina flour to prevent sticking. Put in boiling water for 4 minutes. After cooking the noodles, drain and add a little olive oil
FRESH MOZZARELLA CHEESE (Recipe courtesy Chef Kevin Watson)
Start with fresh mozzarella cheese curd (available at Pennsylvania Macaroni in the Strip District)
Tear into small pieces, like string cheese.
Pour hot water over the curd pieces, stir for 1 minute and let rest for 1 minute and then drain. Form the cheese curd into a ball using the ice water to cool your hands. Let the cheese ball sit in the ice water for about 20 minutes to cool.
Then slice and enjoy!
Enjoy as is OR with tomatoes and basil
Mixed into pasta with fresh tomatoes, basil, garlic OR add sautéed vegetables, fresh mozzarella, basil and grated parmesan for a delicious meal.
***
Eggplant cut into ½ inch circles
Soy milk
1 cup bread crumbs
1 Tsp salt
1 Tsp pPepper
1 Tsp garlic powder
Oil for browning (or bake in oven on a
lightly oiled cookie sheet 425 for 10 min.)
Sprinkle sliced eggplant with salt and let drain for 30 minutes. Mix salt, pepper and garlic with bread crumbs. Dip eggplant in milk then in bread crumbs. Set aside until all eggplant is coated. Heat skillet over medium high heat. Brown eggplant on both sides. Drain on paper towels.
HORSERADISH DIPPING SAUCE/DRESSING
(Recipe courtesy Randita’s Café/Randitas.com)
¼ cup mayo
2 Tbsp ketchup
2 Tbsp worcestershire sauce
1 Tbsp dijon mustard
3-4 Tsp prepared horseradish
½ Tsp oregano
1 Tsp agave (sweetener)
½ Tsp salt
¼ Tsp pepper
Mix all ingredients together and whisk until smooth. Store in refridgerator.
CUCUMBERS in SOUR CREAM DRESSING
(Recipe courtesy Randita’s Café/Randitas.com)
(Recipe courtesy Randita’s Café/Randitas.com)
½ cup sour cream
3 Tbsp apple cider or white vinegar
1 Tbsp sugar
½ Tsp pepper
½ Tsp salt
4 medium cucumbers thinly sliced
1 small sweet onion thinly sliced
and separated into rings
Slice cucumbers and onions and place in bowl. Mix all the other ingredients together and pour over the cucumbers and onions.
Refrigerate for 3-4 hours. Serve with a slotted spoon.
***
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