Recipes

Thank you also for another amazing summer experience. Noa has so fully embraced the Ballibay-way that she is a walking advertisement for the camp. She was especially thrilled about the new 'whole' food approach. Her father and I are long time steel cut oat fans and we are very pleased that Noa has signed on. Her emails home were full of menu descriptions and comments like: "Flax seeds! They are good!!!" We will be making the ballibay oat cookies later this weekend...

Mira Gur-Arie, former camper and camp mom - Chevy Chase, MD.

 

I lived for the meals... one deliciously fortifying meal after another. Exquistie salads, brown rice, special GOURMET oatmeal, fruit smorgasbords, it was, in a word foodie-heaven!

Suzanne Goldenberg, program director, The Farm Arts Camp - NY, NY.

  

Some great recipes from the Ballibay Kitchen by Chef Ellen. Enjoy!

Chinese Chicken Salad

SALAD

1/4 cup shoyu

2 teaspoons toasted sesame oil

1 pound skinless, boneless chicken breasts

1/2 head napa cabbage, thinly shredded (about 6 cups)

1/4 head red cabbage, shredded (about 2 cups)

3 large carrots, shredded (about 2 cups)

2 cucumbers, halved and sliced thinly

3 scallions, trimmed and thinly sliced, greens included, about 1/2 cup

1 (8-ounce) can sliced water chestnuts

2 oranges or 1 (11-ounce) can Mandarin oranges in water or juice (not syrup), drained (1 fresh apple can be substituted)

DRESSING

1/3 cup rice wine vinegar

1 teaspoon minced garlic

2 teaspoon minced ginger

2 tablespoons olive oil

2 tablespoons brown sugar

1.5 teaspoons chili sauce (optional)

1/4 cup sliced almonds, toasted (optional)

Preheat oven to 350 degrees F.

Combine 1 tablespoon shoyu and 1/2 teaspoon sesame oil and brush onto chicken breasts.

Arrange in a baking dish and bake until juices run clear, about 15 to 20 minutes, or until thermometer inserted in thickest part of the meat reads 160 degrees F. Remove from oven, allow to cool completely, and then cut into thin strips.

In a large bowl, combine napa cabbage, red cabbage, carrot, scallions, water chestnuts, fresh oranges or Mandarin oranges, and sliced chicken. In a blender combine remaining shoyu, rice vinegar, garlic, ginger, olive oil, 1.5 teaspoons sesame oil, brown sugar, and chili sauce.  Pour dressing over salad and toss to combine. Divide among bowls and top each serving with toasted almonds.

 

NOTES: 

• Instead of making a cabbage slaw, mesclun mix or lettuce also works.
• If you want a creamy nutty dressing, take out the olive oil and add in ¼ cup peanut butter or almond butter or tahini.
• Fresh lime would also be good added to the dressing.

Quinoa Salad (Gluten Free)

2 cups dry quinoa

1/4 cup extra virgin olive oil (use good quality olive oil for this salad!)

Juice from 4 lemons or limes

6 fresh mint sprigs, leaves removed and chopped

1/2 cup chopped fresh cilantro leaves or parsley

1 cup of ripe cherry or grape tomatoes, quartered

1 cucumber, diced

2 chopped scallions

2 garlic cloves, minced

1 t umeboshi vinegar (this is a salty vinegar that can be found in health food stores)

sea salt and fresh pepper to taste

Rinse quinoa in a fine mesh strainer.  Cook as you would rice – 2 cups quinoa to 3.5 cups water.  Cover, bring to boil, simmer for 15 minutes until water is absorbed.  You want the quinoa to be light and fluffy.  Add 1 t salt immediately after cooking and spread onto plate or sheet pan to cool.   

Add the remaining ingredients, tossing lightly with a fork until combined.

Taste and adjust seasonings.  This salad tastes better on the second day after the flavors have blended.

NOTES:

• This salad is also tasty with bulghar or other grains.  Quinoa is great because it cooks quickly, is light and fluffy and gluten free.

Easy Chicken Paella

1/4 cup olive oil

2 yellow onions, chopped

2 red bell peppers, sliced into 1/2-inch strips

1.5 pounds chicken, cubed

6 cloves garlic

2 cups white basmati rice

2 large tomatoes, diced

4.5 cups chicken stock

1/2 teaspoon saffron threads, crushed

1/4 teaspoon crushed red pepper flakes

1/2 tablespoon kosher salt

1 teaspoon freshly ground black pepper

10 oz. frozen peas (optional)

1 tablespoon minced fresh flat-leaf parsley leaves

Heat oil in a 5-quart pot or pan. Add the onions and cook over medium heat for 5 minutes. Add the red peppers and chicken pieces - turn often until golden, about 5 minutes. Add the garlic, and cook for 1 more minute.

Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper, and bring to a boil. Cover the pot, lower heat to a simmer, and let cook for 15 minutes. After 15 minutes, uncover pot and stir gently.  If rice is sticking to the bottom of the pot, lower heat.   Add peas for the last 5-10 minutes.

Continue cooking covered until the rice is fully cooked.  Sprinkle with parsley and serve.

NOTES:

• Also good with sliced sausage.

Tortilla and Black Bean Pie

4 flour tortillas or 8 corn tortillas

1 tablespoon olive oil

1 large onion, diced

2-3 ears fresh corn, shucked and cut off the cob

1 jalapeno chile, minced (remove seeds if you want less heat)

2 garlic cloves, minced

1 t coriander

1/2 teaspoon ground cumin

Coarse salt and ground pepper

1 cup dried black beans or 2 cans (15 ounces each) black beans, drained and rinsed

1 bay leaf

1 inch piece of kombu (a sea vegetable)

1 – 1.5 cups chicken stock (or beer)

1 bunch of cilantro, washed and stemmed (optional)

4 scallions, thinly sliced, plus more for garnish

1.5 cups shredded cheese (cheddar or Monterey jack or mozzarella or mixture)

Soak beans for 8 hours or overnight.  Strain beans and place in pot.  Cover with water by 1 inch.  Bring to boil, scrape off foam, simmer with 1 t salt, bay leaf and kombu for 30 minutes to 1 hour – until soft.

Preheat oven to 400 degrees. Trim tortillas to fit your pan or use as is.

Heat oil in a skillet over medium heat. Add onion and sauté for 5 minutes.  Then add corn, jalapeño, garlic, coriander and cumin; season with salt and pepper.

Add beans and stock or beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in cilantro and scallions, and remove from heat. Season with salt and pepper.

Fit tortillas in bottom of springform pan or other baking dish; layer with 1/4 of the beans and 1/3 cup cheese. Repeat three times, using more cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.

Fresh Pasta Bake with Tomatoes

3/4 cup olive oil

1 pound rigatoni, or penne pasta

4 pounds very ripe summer tomatoes, cored and sliced 1/2 inch thick or 2 cups fresh tomato sauce made with fresh tomatoes, onion, galic, olive oil, fresh basil and fresh oregano.

1/2 cup Ricotta Cheese

1 egg beaten

1 T parmesean

1 T shredded mozzarella

salt and freshly ground black pepper to taste

Preheat oven to 375 degrees.

Cook pasta super al dente.

Combine ricotta, egg, parmesean, mozzarella, salt and pepper.

Layer tomatoes or tomato sauce, pasta and ricotta mixture 2-3 times in a deep baking dish.  Top with a thin layer of freshly grated cheese.  Cover with a parchment-lined aluminum foil. Bake for 20-25 minutes.

Healthy Zucchini Chocolate Bread

Makes 2 loaves, 8 slices each

1/2 cup chopped walnuts (optional for kids)

1 cup all-purpose flour

1 cup whole-wheat flour

1/4 cup unsweetened cocoa, preferably Dutch-process

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 large eggs, lightly beaten

1.5 cups sugar

3/4 cup unsweetened applesauce

1/4 cup canola oil (olive oil works too!)

1 teaspoon vanilla extract

1 ounce unsweetened chocolate, melted

2 cups grated zucchini (use the food processor to save time)

Preheat oven to 315°F. Coat two 8.5x4.5-inch loaf pans with cooking spray. Spread walnuts in a pie pan and bake until fragrant, 7-10 minutes. Set aside to cool.

Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.

Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and the reserved walnuts. Spoon the batter into the prepared pans, smoothing the tops.

Bake the loaves 55 to 60 minutes at 325, or until the tops are golden and a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely.

Kid Friendly Oat Bars with Chocolate Chips

1 tablespoon cold butter

3/4 cup semisweet chocolate chips

1/3 cup sweetened condensed milk

1 cup flour

1/2 cup plus 2 tablespoons quick-cooking oats

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg

3/4 cup brown sugar

1/4 cup vegetable oil

1 teaspoon vanilla

Preheat oven to 350. Line an 8-inch square baking dish with tin foil and, using cold tablespoon of butter, grease bottom of foil and half-way up the sides. Reserve remaining butter (about 2 teaspoons) for later.

In a heavy-bottomed sauce pan over low heat, melt together chocolate chips and milk. Stir frequently, and remove from heat when chips have melted.

In a large bowl, mix together flour, 1/2 cup oats, baking powder baking soda, and salt. In a medium owl, stir together egg, sugar, oil and vanilla. Fold wet ingredients into dry ingredients.

Reserve 1/3 cup dough. Spread the rest evenly over the bottom of the prepared pan. Spread the chocolate layer evenly over the top.

To the remaining dough add 2 tablespoons of oats and reserved butter. Cut butter into the dough with a fork or with your fingers. Drop small bits of dough evenly over the chocolate layer.

Bake in preheated oven for 20 minutes. Cool in the pan on a wire rack for at least an hour before cutting.

NOTES:

• Have fun with this recipe.  You can add a layer of jam instead of the chocolate or in addition to the chocolate.  You can also add a layer of fresh strawberries or blueberries.

Chocolate Cookie Bars – (Gluten Free - adapted from Karina’s Kitchen)

Preheat oven to 350 degrees F. Lightly oil (or line with parchment) a 10x13-inch baking pan.

In a mixing bowl, beat together::

3 large eggs

1/2 cup safflower oil- or Spectrum Organic Shortening

2 teaspoons vanilla extract

Add in and beat:

1 cup firmly packed light brown sugar

Add in and beat:

2 cups of GF self-rising flour

Stir in:

3/4 cup sweetened flaked coconut (the coconut adds moisture)

1 cup semi-sweet chocolate chips, plus more for on top

Using a rubber spatula, spread the dough evenly in the baking pan. Add extra chips to the top and lightly press into the batter.

Bake on a center rack until the bars are set and golden brown - about 21 to 25 minutes - and do not over-bake - you want them a bit chewy.

Allow the bars to cool on a wire rack before cutting.  Makes 15 to 18 squares.

You can wrap the squares in foil when cool, and freeze them in a large zip-lock freezer bag.