St. Mary's Food Bank will hand out thousands of food boxes Thanksgiving week to help families in need. Anthony Serrano, Chef and Owner at El Palacio Restaurant and Cantina in Chandler, volunteered at the St. Mary's Community Kitchen Tuesday.
Serrano shared his holiday-inspired recipes with disadvantaged students. Most, if not all of the ingredients used, can be found in the St. Mary’s Food Bank. A recipe card will be included in each food box this holiday.
A Three-Course Holiday Meal On A Budget
Anthony’s Pumpkin Soup
5 cups of chicken stock or broth
3 cans pumpkin puree
1 cup heavy cream
1/2 cup Cheddar cheese
1 pound cooked chorizo
1 tablespoon pumpkin spice
1 tablespoon garlic powder
5 cloves of garlic finely chopped
1 cup cilantro finely chopped
1 cup onion finely chopped
Heat the oil in a large pot. Sauté1/3 cup of onions and garlic over medium heat for about 1 minute. Carefully add in the broth, pumpkin and chorizo. Stir in spices and the rest of the ingredients. Bring to a boil and then turn down to a simmer. Simmer for about 45 minutes or until a soupy consistency is achieved. Remove from heat and let cool for 10 minutes. Stir in cream and serve immediately.
Going Green TURKEY Enchilada Tray
16 ounces Verde/Green Sauce
12 ounces Monterey Jack Cheese
6 ounces cooked leftover turkey
1 pound fresh trimmed spinach
2 ounces diced yellow onion
1 ounce fresh finely chopped garlic
1 ounce unsalted butter
1 dozen tortillas
2 ounces vegetable oil
Heat oil in a nonstick sauté pan over medium heat. Once oil is hot but not smoking place tortillas flat in the oil. Cook for 10 seconds on each side. Remove tortillas and place on paper towels in a warm area. Sauté garlic and onions in butter until they become translucent. Add spinach to pan and cook until it begins to wilt, season with salt and pepper, then remove from heat. Place tortillas in a baking pan 3 at a time and place long ways side by side. Add spinach and chicken with a little bit of sauce and cheese to the inside of the tortilla. Roll first set of three enchiladas and then begin rolling the next set until the tray is full, using one tortilla per enchilada and continuing so that tortillas/enchiladas are side by side. Cover with sauce and cheese and bake for 15 - 20 min at 350 degrees or until the cheese is fully melted.
A Mexican style "bread pudding"
1 loaf of toasted French bread cubed into 1 inch squares
1 cup Monterey Jack cheese
¼ cup melted butter
4 cones of piloncillo
¼ cup brown sugar
1 cinnamon stick
¼ cup peanuts
¼ cup raisin
1 cup water
Begin by bringing water to a simmer with the piloncillo, cinnamon, peanuts and raisins, and brown sugar in the water. Reduce until it becomes a syrup. In a casserole pan, place the bread so that it covers the bottom. Then lightly brush butter on the bread. Pour part of the syrup on top of the bread. Then add the Monterey jack cheese on top of the first layer. Once you are done repeat each step until the casserole pan is full. Bake for 20 min at 350 degrees or until all the ingredients have melted together.
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