Marysville School District & Sodexo “Future Chefs” Cookbook

1. Marysville School District & Sodexo “Future Chefs”Cookbook March 21, 2019

2. Pork Quesarito Cascade Elementary Marysville School District #25 Recipe Ingredients: 1 C. Cilantro Rice 1 C. brown rice 1.5 C. water 1 Tb. lime juice 1 tsb. cilantro 2 C. Cilantro Black Beans 1 can rinsed black beans w/ salt and black pepper 1 tsb. Minced garlc 1 tsb cilantro ¾ cup water Recipe Ingredients: 1 Lb Pork 1 Lb ground pork 1 tsb. Chili powder ½ tsb smoked paprika Salt and black pepper 1.5 C Sweet Potato Nacho Cheese ½ C 2% milk ¾ C Cheddar grated cheese 1 Tb veggie or canola oil ¼ Tb whole wheat flour ¼ tsp chili powder Zane Zayas Grade 3 Preparation Method: Cilantro Rice In rice cooker combine all ingredients, set to cook “Rice” Cilantro Black Beans In sauce pan combine all ingredients, over medium heat bring to a boil, reduce hear, cover, simmer 20 min. stirring occasionally Mash beans, set aside Pork In a skillet combine all ingredients cook until brown Sweet Potato Nacho Cheese In a saucepan combine oil and flour. Over medium heat, whisk in milk. When milk is warm add cheese slowly while stirring. Reduce heat to low Add chili powder, salt, paprika and pepper to taste.

3. Mexican Pork Cascade Elementary Marysville School District #25 Recipe Ingredients: 1 lb pork belly .25 lb pork liver 4 cloves garlic 1 onion, chopped 1 small potato 1 small carrot 1 red bell pepper 1 cup tomato sauce 1 tbsp. lemon juice 2 tbsp. soy sauce 3 tbsp. vegetable oil 1 cup water 1 cup sliced hotdog ¼ cup green peas 2 tbsp. liver spread 1 small box raisins Brown sugar, salt and black Pepper to taste Israel Alvarez Grade 5 Preparation Method: Marinate pork in the soy sauce and lemon juice for an hour In a pot heat oil and fry potatoes, carrots. Drain and set aside. In the same pot Sauté garlic and onion. Add marinated port belly and water, simmer for 15min. Add pork liver and tomato sauce. Simmer until pork is tender Add potatoes, carrots and red bell pepper, raisins, hot dog. Season with brown sugar, salt and black pepper.

4. Tortilla Soup Kellogg Marsh Elementary Marysville School District #25 Recipe Ingredients: Vegetable oil for frying 2 cups chicken or pork 1 large tomato 1 large avocado 1 cup Monterey Jack cheese Recipe Ingredients: 1 medium onion, chopped 1 can of black beans 2 cloves of garlic 2 Tbsp olive oil 4 cups (each) Beef and chicken broth ½ cup tomato juice 1 tsp (each) cumin and chili powder 1 jalapeno Pepper (fresh) seeded and chopped 1 Tsp salt ¾ Tsp Worcestershire sauce 4 corn tortillas Jenna Muise Grade 5 Preparation Method: In 4 qt saucepan Sauté onion and garlic in oil. Add beef and chicken broth, black beans, tomato juice, cumin, chili powder, jalapeno pepper, salt and Worcestershire sauce. Heat till boiling, reduce the heat and simmer covered for 1hr. Cut corn tortillas into narrow strips. Heat oil in skillet and fry tortillas until crisp; drain onto a paper towel. Add chicken or pork and Tomato to soup and cook 5 minutes. Place 2-3 tortilla strips in each soup bowl. Pour soup into bowls and garnish with Avocado slices, diced tomatoes and cheese.

5. Fajitas Cascade Elementary Marysville School District #25 Recipe Ingredients: 1/3 cup lime juice ¼ cup pineapple (no sugar) 2 tbsp. soy sauce (low sodium) 1 clove of garlic ¼ tsp ground cumin ¼ cup cilantro 1 tsp. smoked paprika 1 tsp salt & black pepper (each) 6-8 chicken breast 2 tsp olive oil Jayden Nelson Grade 3 Preparation Method: In lg bowl combine chicken and lime juice, pineapple, soy sauce olive oil, garlic, cumin, paprika, cilantro, salt and black pepper. 2. Place in fridge for 30 min-8hours 3. Heat olive oil on medium high until hot 4. Add chicken, cooking on both sides until cooked thoroughly, about 4-6min per side. 5. Remove chicken, set aside, let rest and make thin slices.

6. Pineapple Pablano Beef Tacos Pinewood Elementary Marysville School District #25 Recipe Ingredients: 1 red onion 2 poblano peppers 4 roma tomatoes ½oz cilantro 8 tablespoons sour cream 2 tablespoons taco spice blend Recipe Ingredients: 20oz ground beef 12 small flour tortillas 1 avocado 15oz can of black beans 2 limes 8oz pineapple KalinaPaepule Grade 5 Preparation Method: 1. Wash and dry all produce Halve, pear and finely dice onions, core and seed poblanos then cut into 1/3in squares. Dice tomatoes. Roughly chop cilantro. Halve one lime; cut other into wedges for serving. Drain pineapple, reserving juice. Roughly chop fruit. Cut avocado in halve. 2. Made salsa and crema. In a bowl combine tomatoes, pineapple, 2 tsbp onion ½ cup poblanos, half the cilantro, half avocado and a squeeze of lime Juice. In a separate bowl, combine sour cream with a squeeze of lime juice, season with salt and black pepper and more Lime juice. 3. Cook veggies over medium heat, add remaining onions and poblanos. Season with salt, black pepper and half the Taco spice. Cook, stirring until veggies are soft. 4. Cook beef Add beef to pan, season with salt, pepper and remaining taco spice. In a different pan add black beans, cook until heated at Medium heat. Cook the beef, breaking it up into pieces, until browned and cooked. 5. Warm Tortills While beef is cooks, warm tortillas in a damp paper towels and microwave on high until warm about 30 seconds assemble and serve. 6. Divid beef mixture among tortillas. Top with salsa and crema. Sprinkle with remaining cilantro. Serve with lime wedges on the side for squeeze over.

7. Pollo Asada Torta GroveElementary Marysville School District #25 Recipe Ingredients: 4 chicken breast 8 bolillo rolls 1 bag shredded lettuce 1 avocado 1 large tomato 1 can black beans ½ cup non fat sour cream Garnish 2 limes Cilantro Recipe Ingredients: Marinade 2 tbsmiced garlic 1 tbs ground cumin 2 tsp kosher salt 2 tsp ground black pepper 2 tsp meican oregano 2oz achiote paste ½ cup orange juice ½ olive oil ½ cup lime juice Joshua Earnheart Grade 4 Preparation Method: 1. Heat oil in skillet over medium low heat Add garlic, cumin, salt, pepper, oregano and achiote paste. Cook for 5min or until mixture becomes fragrent. Remove from heat. 2. Cut chicken in half horizontally 3. Placed cooled mixture in large zip lock bag w/ orange juice and lime juice. Add chicken, seal bag massage marinade into chicken and place in fridge for 2-4 hours. 4. While chicken marinates slice avocado and tomato. Heat can of black beans, drain, add ¼ sour cream and mash together (Set aside) 5. Pre-Heat stove top grilling pan to 350-400 degrees. Cook chicken until eternal temp is 165 (aprox. 20min.) using marinade To baste chicken every 5 min. 6. warm bolillo rolls on grill after cutting them in half 7. Slice chicken into ¼ -1/2 in slices length wise Assemble, Place black beans spread on bottom ½ of roll, put 1/8 chicken on top, add shredded lettuce, top with tomato and avocado. 8. Cut limes into wedges & serve along side torta with a few sprigs of cilantro.

8. Southwest Salad w/ Creamy Cilantro- Lime Dressing LibertyElementary Marysville School District #25 Recipe Ingredients: 1 head of lettuce 15oz can black beans 1 orange bell pepper 1 pint cherry tomatoes 2 cups of corn ½ bunch green onions 1 avocados Recipe Ingredients: Dressing 1 cup chopped cilantro ½ cup plain Greek yogurt 2 tbsp. lime juice 1-2 cloves garlic ¼ cup olive oil 1 ½ tsp white vinegar 1/8 tsp salt Cale Bennett Grade 4 Preparation Method: Finely chop romaine lettuce, bell pepper, tomatoes and green onions Place in bowl and toss with dressing top off with slices of avocado Dressing Puree all of the ingredients in a blender or food processor. Yield:

9. Baked Chicken Chimichangas SunnysideElementary Marysville School District #25 Recipe Ingredients: 3 cups chicken breast 1 cup salsa 3 Tbs Cumin 1 Tbs garlic seasoning 1 ½ cup nonfat cheddar cheese 1 can low sodium black beans 9 8x8 flour tortillas 2 tbl yogurt butter Recipe Ingredients: 1 avocado Lillie Hedge Grade 5 Preparation Method: Preheat oven to 400 degrees Mix chicken, salsa, cumin, garlic, cheese and black beans, place ½ cup chicken mixture in the center of each tortilla Fold over opposite sides over filling, fold ends and place seam side down on a baking sheet. Brush melted butter (melt for 30 sec. in microwave) bake at 400 degrees for 25min. Slice avocado for garnish Add Greek yogurt ontop in place of sour cream and top with more grated cheese. ENJOY!! Yield:

10. Pierce’s Baja Fish Tacos w/ Cilantro Lime Slaw Kellogg Marsh Elementary Marysville School District #25 Recipe Ingredients: 10 breaded fish filets 2 cups chopped red cabbage ¼ cup cilantro avocado dressing 1 fresh avocado sliced 2 cups mango salsa 10 flour tortillas 2 limes 1 bunch cilantro 1 large carrot Pierce Butcher Grade 5 Preparation Method: Preheat oven to 425 degrees then bake fish for 24 min. on baking sheet. Chop cabbage into thin slaw, shred carrots finely Add ¼ cup cilantro avocado dressing on the cabbage and carrots toss and mix Slice avocado Chop up ½ cup fresh cilantro To assemble put fish filet in tortilla, top with slaw, avocado, mango salsa, fresh cilantro. Squeeze lime juice over the Top then Enjoy!

11. Nacho Fries SunnysideElementary Marysville School District #25 Recipe Ingredients: 1 lb bag frozen fries or sweet potato fries 1 lb ground turkey 1 onion, diced 2 bell peppers, chopped 1 taco season package 1 ½ cups cheddar cheese 1 tomatoes, diced 4 green onions, diced 1 small container sour cream 1 small container guacamole Cash Hurja Grade 5 Preparation Method: Preheat oven to 350 degrees Layer fries on baking sheet While fries are cooking, brown ground turkey, drain fat. Add onions and peppers (diced) cook until browned. Add taco seasoning & water 4. Remove fries just before crisp, layer taco mix on fries, sprinkle cheese and return to cook. Melt cheese. 5. Top with tomatoes and onions, serve with sour cream & guacamole