Lately there’s been a lot of talk about what’s being served in school cafeterias around the country. Take it from me, the best way to find out what’s being plated in K-12 is to actually go to the schools and have lunch yourself. I work with schools around the U.S. and let me tell you there is some wonderful food around the country with creative ways of serving happening every day!
I suppose you could give an example based on new regulations that are taking place. But really those healthier options, even before the new regulations, have been putting school foodservice at the forefront of tasty recipes from one of the most demanding groups of customers there is – your kids.
The K-12 market segment food manufacturers have done a marvelous job with reformulating and reinventing a lot of the tasty treats your kid’s love to eat. Add in scratch cooking that’s being done in many of the nation’s schools and well, you’ve got some great recipes for healthy well fed students that get kids ready to learn.
So here’s my challenge to you. Would you try a dynamic and delicious made from scratch school food recipe at your next outdoor cookout?
Believe me when the side dish is Tantalizing and Tasty Ranchero Beans from a district like Brantley County Schools in Georgia, you can’t go wrong.
Here’s what I did and I’ll show you how. I took the original bulk recipe from School Nutrition Director Laura Lynn’s Brantley County School District and honed it down for an at home gathering with family. I’m sharing the original with you along with my version.
Number of Portions: 43
Size of Portions: ½ cup
CAT509 – CVap Thermalizer
HA4522 – CVap Holding Cabinet
1 cup, 8 fl oz water
2 tsp low sodium ham base
1 #10 can/18.5 ct/.5 cup beans, canned, drained, rinsed
1 can #10 tomatoes, diced, canned
1 cup frozen diced onions
2 tbsp Italian seasoning
1 tbsp cumin, ground
1 tbsp salt, table
1 tsp pepper, black
¼ cup mild banana pepper rings
Pre-heat your CVap Thermalizer by pressing Channel 6.
Place can of tomatoes, drained beans and onions in a 2” deep hotel pan. Add 1 cup of warm water mixed with the ham base. Add Italian seasoning, cumin, salt and black pepper. Mix well and place pepper rings on top. Once it’s pre-heated, place in the CAT509 and cook for 30 minutes. Then place in HA4522 Holding Cabinet with a food temperature of 155 degrees and a food texture of +10 degrees until ready to serve. Serve students with #8 scoop or ½ spoodle.
Home Style Version
½ cup of water
¼ tsp of low sodium ham base (I used Better Than Bouillon brand)
2 cans 15.5 oz unseasoned pinto beans drained, rinsed
2 cans 14.5 oz diced tomatoes
¼ cup frozen diced onions (I used Kroger brand)
¼ tsp Italian seasoning (I used McCormick brand)
¼ tsp of cumin
1/8 tsp salt
¼ tsp pepper
6 or 8 mild banana pepper rings
Mix all of the ingredients together in a half size aluminum hotel pan and then use a CVap CAC503 Cook and Hold set to 90+9 for 30 minutes on high yield so it will drop into an automatic hold of 150 following the heat cycle to warm.
If you don’t have one at home…
Combine the ingredients in a gallon or so pot, reserve the mild banana rings for topping. Heat on medium on top of the stove, covered until warm, then put the banana pepper rings on top for serving.