There's no place like RecipeHouse for the summertime!

Volunteer Coordinator
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S2P_SummerCamp knife skills.jpg

Imagine the above scene at home - kids in the kitchen preparing a deliciously healthy snack for the family to enjoy. Making it a reality is easy if you register for one of our fun-filled Summer Camps at RecipeHouse or Hope Farms. Campers spend the week learning about cooking and gardening.

Choose from the original Eat This! Camp combination of cooking and gardening and product development; Eat it! Food Adventures with Marco Polo discovering cuisines from Italy, Greece, Turkey, India and China; Super Foods bringing super food heros life; Farm Camp exploring urban farming, art, worms, and more; or Sow What? Girl Scout Camp celebrating food, the planet, and sisterhood.

Enrollment is open to all children ages 8-12. Find camp dates and program details on our EatThis! Summer Camp site page and check out additional details in our Summer Camp Flyer below.

Summer Camp Flyer 2017.pdf

Mike Aden: February Volunteer of the Month

Volunteer Coordinator
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MikeAdencopy.jpgBorn in Florida and raised in the Houston-Baytown area, Mike has worked for Keeping Houston Beautiful for 12 years. His grandparents introduced him to gardening at their plant nursery in Florida and he continues to enjoy the outdoors, especially when camping. While he normally cooks for himself only when camping, "I enjoy a good salad, fresh garlic, and onion." Through frequent conversations with Justin, our Chief Agricultural Officer, Mike learned more about the ongoing efforts of Recipe for Success and appreciates how Hope Farms will provide fresh produce for families to enjoy. "It's a really good thing, what you're doing!" Recently, Mike devoted several hours of his time at Hope Farms. Stopping by the farm to drop off items in preparation for an upcoming work day, Mike noticed Farm Manager, Amy, putting up a post for a greenhouse. Alone in her project, Mike decided to help. "He generously shared a full day of work on his weekend", says Amy of his contributions. "His experience and good sense of humor helped ensure that this big project started off on the right foot. We're so grateful to have him as a resource and a friend to the farm." Thank you, Mike!

Linda Orrick is January Volunteer of the Month

Volunteer Coordinator
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Linda.jpgSince coming on board as an office angel, Linda has devoted several hours of her time on a weekly basis, assisting with tasks to keep us organized and mission-focused.  She tripped across Recipe for Success Foundation during a web search and felt connected to our mission to combat childhood obesity.  With twelve grandchildren, this connection is personal for Linda and she hopes they all develop and maintain a healthy relationship with food.  Most attractive to Linda is our offering of office work opportunities because she wishes to serve and share her talents where needed.  

No matter the task given, Linda completes it with precision and positivity.  Even monotonous jobs such as scanning a bank box full of documents, Linda accepts with a smile, understanding completion of such tasks helps us operate more efficiently.

Outside of her service to Recipe for Success, Linda also volunteers with The Lighthouse of Houston, providing transportation for blind adults to and from medical appointments.  A favorite pastime is reading motivational and inspirational books; she is currently reading The Book of Joy: Lasting Happiness in a Changing World by Dalai Lama, Desmond Tutu, and Douglas Carlton Abrams.  Linda also spends time traveling to visit her grandchildren divided amongst four states - Oregon, Michigan, Oklahoma, and Texas - and visiting her husband who resides in Trinidad for business.

Linda recently opened her home to her niece who relocated from Iowa to Houston to pursue her degree. Linda's healthy lifestyle of preparing delicious food at home and maintaining regular gym visits has influenced her niece to create healthy habits of her own.  Since living with Linda, her niece has celebrated a steady weight loss and now incorporates healthy foods into her diet.  This inspirational story is an example of what drives the team of employees and volunteers at Recipe for Success to help make the world a place where healthy eating is the norm and nutritious food is appreciated and celebrated.  Thank you, Linda, for helping lead our cause and giving so much of your time!

Back to School

Justin Kouri
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Hot Sandwich.JPGTired of leftovers yet? Send the kids to school with what's sure to be the coolest sandwich in the cafeteria. Maybe pack an extra for your lunch too!

 

Hot Turkey Sandwich

Yields 4 servings

Additional Cost: $4.32

 

Ingredients

8 slices whole wheat bread

2 cups leftover turkey breast, sliced thinly

8 slices provolone cheese

½ cup leftover cranberry sauce

1 cup arugula

4 teaspoons Dijon mustard

 

Procedure

1.) Preheat oven to 350F.

2.) Place 8 slices of bread on a sheet tray, 1 inch apart. Each sandwich will be comprised of 2 slices of bread.

3.) Put sliced turkey on top of 4 slices of bread. Make sure to cover the slices evenly. Each of these 4 slices will be the base of a sandwich.

4.) Arrange 2 slices of cheese on top of sliced turkey. 4 slices of bread should have nothing on them.

5.) Place the sheet tray in the oven and cook for 15 minutes, or until the turkey is warmed throughout and the cheese is melted.

6.) Remove from oven. Spread 2 tablespoons of cranberry sauce over each sandwich half with melted cheese.

7.) Spread 1 teaspoon of Dijon mustard on each toasted slice of bare bread.

8.) Divide arugula among the halves with turkey and cheese on them.

9.) Close the sandwich with the Dijon mustard side of the remaining slices face down. ENJOY! 

Start 2017 by Vegging Out!

Justin Kouri
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Frittata.JPG

It's good for your mind to take what you did in 2016 into 2017. It's good for your health to VegOut! Start the new year right and download the app! Take the challenge!

www.vegoutwithrfs.org

A New Beginning Frittata

Yields 4 servings

Additional Cost: $1.30

 

Ingredients

2 tablespoons olive oil

1 cup left over turkey

1 cup left over Brussels spouts

6 eggs

Salt and pepper, to taste

 

Procedure

1.) Start your oven's broiler. It will take 10-15 minutes for it to heat completely. Position one of your oven rack's just below the coils/flame.

2.) In a medium non-stick skillet, heat olive oil over medium heat.

3.) When oil begins to simmer, add turkey and Brussels sprouts. Cook until completely warmed.

4.) Meanwhile, whisk together eggs, salt and pepper in a medium bowl.

5.) When leftovers are warm, add egg mixture to skillet.

6.) Continue to cook stovetop while stirring until the eggs thicken and become clumpy.

7.) Transfer skillet to the oven, just below the broiler. Keep in mind that the frittata will rise - make sure that there is enough space between the rack and the heat source. 

8.) Do not take your eyes off the frittata, it will cook quickly. Once the top is golden brown, remove from the oven and cool for 10 minutes.

9.) Using a rubber spatula, loosen the frittata from the pan and slide onto a clean cutting board.

 

10.) Divide among guests. ENJOY!

A Hip Goodbye to 2016

Justin Kouri
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Holiday Ramen.JPG

Celebrate 2016 by taking your tastes buds on a journey of epic proportions! (They don't need to know you didn't spend an epic amount!) 

 

Holiday Ramen

Yields 4 servings

Additional Cost:  $2.88

 

Ingredients

8 cups homemade turkey stock

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons ginger, ground

2 teaspoons black pepper, ground

1 pound dried rice noodles

4 button mushrooms, sliced thinly

1 cup leftover turkey, sliced

2 eggs, hardboiled, peeled and halved lengthwise

¼ cup green onion, sliced thinly

1 lime, quartered (for garnish)

 

Procedure

1.) Prepare the broth by combining stock, onion powder, garlic powder, ginger and pepper in a medium pot.

2.) Bring stock mixture to a boil and reduce until 6 cups of liquid are left. Remove from heat.

3.) Drop dried rice noodles into the stock liquid, cover pot for 5-10 minutes, or until the noodles are soft.

4.) Remove the noodles and distribute among bowls.

5.) Add mushrooms and turkey slices to the warm stock. Return to medium heat and cook until warmed throughout, about 5 minutes.

6.) Remove turkey and mushrooms from the stock.

7.) Compose the ramen. First, distribute stock between the bowls.

8.) Top the stock and noodles with turkey slices, mushrooms, half of a hardboiled egg, green onions and lime wedge. ENJOY!

Heart Warming Turkey Soup

Justin Kouri
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Soup.JPGThis soup doesn't require a lot of attention nor additional cash. We bet you can find the change in your sofa cushions after your family leaves. 

 

Turkey & Vegetable Soup

Yields 4 servings

Additional Cost: $1.23

 

Ingredients

6 cups homemade turkey stock

2 cups leftover dark turkey meat

2 carrots, reserved from roasting the turkey

2 stalks celery, sliced thinly

8 ounces canned white beans

½ cup brown rice, cooked

¼ cup parsley leaves

Salt & pepper, to taste

 

Procedure

1.) Pour turkey stock in a large pot and heat over high heat. Cook until reduced to 4 cups.

2.) Add turkey meat, carrots, celery, beans and brown rice to the reduce turkey stock.

3.) Continue cooking until soup contents are warmed.

4.) Taste and season with salt and pepper if necessary.

5.) Divide among bowls. ENJOY!

Some Healthy Holiday Southern Comfort

Justin Kouri
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Sweet Potato Biscuits.JPG

Keep the holiday cheer going with this rich rendition of a southern classic. It might look like a million bucks, but we're sure your pocket book will thank us!

 

Sweet Potato Biscuits & Gravy

Yields 4 servings

Additional Cost: $2.45

 

Ingredient

Biscuits

1 cup leftover sweet potato puree

2 eggs

1 lemon, juiced

2 cups all purpose flour

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon pepper

 

Gravy

1 tablespoon olive oil

4 button mushrooms, sliced thinly

1 cup homemade turkey stock

1 cup leftover gravy

Salt and pepper, to taste

 

Procedure

Biscuits

1.) Preheat the oven to 350F.

2.) Combine sweet potato puree, eggs and lemon juice in a large bowl. Using a wooden spoon, stir until smooth.

3.) In a separate bowl, whisk together flour, baking powder, salt and pepper.

4.) Add half of the dry ingredients to the sweet potato mixture and stir to combine.

5.) Add the remaining dry ingredients to the sweet potato mixture and stir until completely incorporated.

6.) Transfer the dough to a lightly floured surface and roll out to ½ inch thickness.

7.) Using a 2-inch punch, cut out 8 rounds and place on a parchment lined sheet tray.

8.) Bake biscuits for 25 minutes, or until they are golden brown. Set aside.

 

Gravy

1.) While the biscuits are baking in the oven, heat oil in a large skillet over medium high heat.

2.) When oil begins to shimmer, add the mushrooms in an even layer. Let them sit for a minute so that they get a nice brown color. Stir and continue to cook for 4-5 minutes.

3.) Add stock to the skillet and scrap off anything that stuck to the bottom of the skillet.

4.) Add the left over gravy to the skillet and bring to a boil. Continue to cook for 10 minutes.

5.) Once the gravy thickens, remove from heat and season with salt and pepper if necessary.

 

Assemble

1.) Place two biscuits on each plate. 

2.) Pour or spoon gravy over biscuits. ENJOY!

 

What's A Bird Without Some Sides?

Justin Kouri
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Holiday Sides.JPG

While your turkey is resting and your gravy is simmering, it is the perfect time to crank up the oven and quickly roast some Brussels sprouts. We like to prepare all our vegetable the night before, so when it's show time, all we have to do is pop them in the oven!

We've even taken it a step further - the cranberry sauce can be prepared the night before, as well as roasting the veg for the sweet potato puree. Blitzing the potatoes with piping hot stock brings them back to life!

Citrus Roasted Brussels Sprouts

Yields 4 servings plus leftovers (about 8 cups)

Cost: $7.66

Ingredients

2 pounds Brussels sprouts, trimmed and halved

4 slices uncured bacon, sliced thinly

2 tablespoons olive oil

salt and pepper, to taste

1 orange, zested

 

Procedure

1.) Preheat the oven to 450F.

2.) Combine Brussels sprouts, bacon, olive oil, salt and pepper in a large bowl.

3.) Toss until evenly coated and transfer to a lined sheet tray.

4.) Roast for 25 minutes, shaking the tray every 10 minutes to make sure the sprouts don't stick. 

5.) When the sprouts are finished, remove them from the oven and zest the orange over them. The heat will extract the orange oil from the zest. ENJOY!

 

Spicy Cranberry Sauce

Yields 4 servings plus leftovers (about 4 cups)

Cost $2.68

Ingredients

12 ounces cranberries

2 oranges, zested

1 jalapeno, minced

¼ cup brown sugar

½ teaspoon cinnamon

1 cup water

 

Procedure

1) Combine all ingredients in a medium saucepan.

2.) Over high heat, bring contents to a boil, stirring occasionally.

3.) Reduce heat to simmer and continue cooking for 1 hour, until sauce is bright read and consistency of jam.

4.) Cool completely.  ENJOY!

*Cranberry sauce can be made 3 days in advance

Sweet Potato Puree

Yields 4 servings with leftovers (about 8 cups)

Cost: $1.79

Ingredients

4 sweet potatoes, peeled and cut into 1" cubes

1 green apple, peeled and cut into 1" cubes

1 onion, peeled and cut into 1" cubes

2 tablespoons olive oil

1 teaspoon cumin seeds

1 teaspoon coriander seeds

salt and pepper, to taste

1 cup chicken stock

 

Procedure

1.) Preheat oven to 450F.

2.) Combine potatoes, apple, onion, olive, cumin, coriander, salt and pepper in a large bowl.

3.) Toss until evenly coated.

4.) Transfer to a lined sheet tray and roast for 30 minutes. (I recommend roasted these at the same time you put your turkey in the oven.)

5.) Meanwhile bring stock to simmer in a small pot over medium low heat.

6.) Once the roasted potato mixture comes out of the oven and cools for 10 minutes, transfer to a food processor or blender. Puree with warm stock until smooth.

7.) Adjust seasoning if necessary. ENJOY!

Oh SNAP! Budget Friendly Holiday Recipes

Justin Kouri
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Turkey.JPG

Oh SNAP! It's the holidays! 

You've already spent a small fortune on gifts for friends, family, coworkers and everyone else. Now you need to spend even more to feed everyone?!

Don't worry. We have tons of recipes for a feast and leftovers, making sure you don't break the bank this holiday. Follow our posts, cook along with us and let us know what you think!

We're going to get started with the heavy hitters. Here's our recipe for a Roasted Turkey. Happy Holidays!!! 

 

Simple Roasted Turkey & Gravy

Yields 4 servings, plus leftovers

Cost: $16.31

We know it looks like a lot of ingredients and it is - we're making a feast! The stuffing and roast are playing several roles: they're keeping the bird moist, creating the base for our gravy and providing us with perfectly roasted vegetables to use with our leftovers.

 

Ingredients

Brine

2 cups brown sugar

¼ cup black peppercorns

¾ cup kosher salt

2 oranges, peeled (reserve actual fruit)

1 lemon, peeled (reserve actual fruit)

6 cloves garlic, minced

2 gallons cold water

12 pound turkey

 

Stuffing

2 oranges, reserved from brine, quartered

1 lemon, reserved from brine, quartered

6 cloves garlic, smashed

½ bunch thyme, fresh

 

Roast

4 carrots, peeled

2 parsnips, peeled

1 onion, peeled and cut into 1 inch pieces

4 button mushrooms

6 cloves garlic

4 tablespoons butter, melted

 

Gravy

Dripping from turkey, all vegetables removed (reserve carrots, parsnips and mushrooms for later use)

¼ cup all-purpose flour

6 cups homemade chicken stock

salt and pepper, to taste

 

Procedure

Brine turkey

1.) Combine all ingredients except the turkey in a large stockpot. Stir to combine.

2.) Add turkey to the brine.

3.) Cover and place in refrigerator for 12-24 hours. 

 

Roast turkey

1.) Preheat oven to 450F.

2.) Remove turkey from brine and soak in cold water for 20 minutes. Discard the brine.

3.) Rinse turkey again to remove the additional salt and sugar. Pat dry.

4.) Stuff the turkey with oranges, lemon, garlic and thyme. Tie legs together.  

5.) Brush turkey with butter. Set aside.

5.) Place carrots, parsnips, onion, mushrooms, garlic and ½ cup of water on a sheet tray. Place a rack on top of the vegetables, and the turkey on top of that.

6.) Roast turkey for 30 minutes.

7.) Lower the temperature to 350F and cover the breasts with aluminum foil. Cook for another 1.5 - 2 hours, or until the internal temperature registers 165F.

8.) Remove from heat and rest for 30 minutes before carving. Enjoy!

 

Gravy

1.) Using oven mitts, transfer the turkey drippings to a medium saucepan. 

2.) Heat the drippings over medium heat.

3.) When the drippings begin to bubble, add flour and whisk until smooth.

4.) Continue whisking for 5 minutes. This process removes the raw flavor from the flour.

5.) Pour 1 cup of stock into the flour mixture and whisk until smooth.

6.) While whisking, add remaining stock to the pot and bring to a boil.

7.) Once the gravy boils, reduce to a simmer and continue cooking for 15-20 minutes, or until the gravy is thick.

8.) Season with salt and pepper. Serve with turkey. ENJOY! 

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