COVID – 19 UPDATES

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Delivering Healing in a Whole New Way: Mobile Food Pantry Helps Pave Path for Vaccine Distribution to Vulnerable Populations

Jewish Family & Children’s Service of Greater Mercer County (JFCS) partnered with Robert Wood Johnson University Hospital Hamilton (RWJ Hamilton) to bring vaccines directly into neighborhoods with the most vulnerable populations and fewest resources to access available vaccine options.

On March 19, The JFCS Mobile Food Pantry went out along with a RWJ Hamilton mobile vaccine team to Architects Housing in Trenton, a senior low-income housing apartment, for a pilot run of this new partnership where they provided the first dose of the Pfizer vaccine to 65 individuals. The joint team returned on April 9 to administer the second dose of the vaccine.

“As the vaccine started to roll out, I considered how we might be able to utilize our Mobile Food Pantry, which has built in refrigeration and freezer units, to help distribute the vaccine to individuals who were having trouble accessing available sites,” said Michelle Napell, JFCS Executive Director. “We approached RWJ Hamilton as we’ve partnered with them in the past for successful programs and knew they could be the resource for vaccine distributions.”

While RWJ Hamilton handles the transport of the vaccine by its own team, the JFCS Mobile Food Pantry has an important presence the day of vaccinations. The mobile pantry arrives along with the RWJ team and JFCS staff helped organize the vaccination process, assisted those receiving vaccines, and distributed breakfast bags to recipients.

“Architects Housing has become a regular distribution site for our mobile pantry,” says Beth Englezos, JFCS Manager of Hunger Prevention. “We first connected with their site in June 2020 and have since made monthly, sometimes even bi-monthly stops, as needed by their residents.”

“The presence of our mobile pantry, a trusted, welcome resource to the Architects Housing residents, was really important on the day of vaccinations,” added Napell. “We continue to see in the news how low-income populations, especially older adults, are hitting every obstacle to accessing vaccines – from not having internet access to sign up, to lacking transportation to vaccine sites, to being missed by communications coming from state and local levels about vaccine safety and availability. The presence of our pantry and our team, a familiar and reliable resource, helped make the vaccine experience as easy as possible for the recipients.”

JFCS and RWJ Hamilton are discussing other locations where they can replicate the vaccine and mobile pantry partnership at other locations.

“We have partnerships with many organizations, institutions, and housing developments that work with those who currently quality for vaccine but lack the resources to get connected with sites. We hope our connections can be an in-road to RWJ Hamilton reaching these individuals,” said Napell.

Asian-Style Rice Bowl with Fish Sticks

Play around with your favorite flavors and textures to make a personalized rice bowl you love!

 

 

Ingredients & Instructions
  • Fish sticks (~3 per person)
  • Rice (white or brown)
  • Seasoned Rice Vinegar (apple cider vinegar or lemon juice are okay too)
  • Carrots, Cucumber, Cabbage, Radishes (or any other crunchy vegetables you like)
  • Ginger Dressing
  • Optional Additions: Sliced Avocado, Diced Mango, Soybeans, Chopped Scallion, Spicy Mayo, Sesame Seeds, Soft-Boiled Egg, Etc.

Instructions:

  1. Prepare rice as usual
  2. While the rice is cooking, shred/matchstick your crunchy vegetables and prepare the fish sticks according to package directions.
  3. Once the fish has cooled enough to handle, cut into bite-sized pieces. Place into a medium bowl and dress with a 2-3 teaspoons of ginger dressing. Toss to mix.
  4. Once the rice is finished cooking, fluff it with a fork and slowly mix in 2-3 TBSP of rice vinegar. Add more or less to your preference.
  5. To assemble, place 1/2 Cup of rice into a bowl. And fish and vegetables. Dress with personalized garnishes.
  6. Enjoy warm or cold!

BONUS! Optional: Spicy Mayo

  • ½ cup mayo
  • 1 Tbsp Sriracha
  • 1 tsp rice or apple cider vinegar
  • 1/8 tsp sesame oil

Whisk together and store in refrigerator.

Ingredientes & Instrucciones

¡Juega con tus sabores y texturas favoritos para hacer un tazón de arroz personalizado que te encanta!

  • Palitos de pescado (~ 3 por persona)
  • Arroz (blanco o integral)
  • Vinagre de arroz condimentado (vinagre de sidra de manzana o jugo de limón también están bien)
  • Zanahorias, pepino, repollo, rábanos (o cualquier  verdura crujiente que le guste)
  • Aderezo de jengibre
  • Adiciones opcionales: rodajas de aguacate, cubitos de mango, cebolleta picada, mayonesa picante, semillas de sésamo, huevo pasado por agua, etc.

Instrucciones:

  1. Prepare el arroz como de costumbre.
  2. Mientras se cocina el arroz, triture o pegue las verduras crujientes y prepare los palitos de pescado de acuerdo con las instrucciones del paquete.
  3. Una vez que el pescado se haya enfriado lo suficiente como para manipularlo, córtelo en trozos pequeños. Coloque en un tazón mediano y aliñe con 2-3 cucharaditas de aderezo de jengibre. Mezcle.
  4. Una vez que el arroz haya terminado de cocinarse, revuélvalo con un tenedor y mezcle lentamente
    2-3 cucharadas de vinagre de arroz. Agregue más o menos, a su preferencia.
  5. Coloque 1/2 taza de arroz en un tazón. Agregue su pescado y verduras encima en secciones separadas. Vístase con sus aderezos personalizados en la parte superior
  6. ¡Disfrute caliente o frío!

Opcional: Mayonesa Picante

  • 1/2 taza de mayonesa 
  • 1 cucharada de sriracha 
  • 1 cucharadita de vinagre de sidra de arroz o de manzana 
  • 1/8 cucharadita de aceite de sésamo

Batir y guardar en el refrigerador.

Breaded fish sticks don’t conjure an image of “health,”, but there are positives to seafood consumption despite the means.

  • The Dietary Guidelines for Americans 2020-2025 recommends eating a variety of animal and plant protein foods. The recommendation for seafood is about 8oz weekly. However, fish and shellfish intake among Americans is only an average of 2.7oz per week.

    The FDA recommends choosing fish that are lower in mercury. Fish sticks typically are made from whitefish such as cod, pollock, haddock or hake. These fish are all considered “Best Choices” (by the FDA) for avoiding mercury. This is especially important for young children.

  • Seafood provides important nutrients such as: Protein, Healthy omega-3 fats (DHA and EPA), vitamin B12 and vitamin D, Iron, selenium, zinc, and iodine.
  • Introducing seafood early may lead to greater food acceptance of seafoods into adulthood.

Los palitos de pescado empanizados no evocan una imagen de “salud”, pero el consumo de mariscos tiene aspectos positivos a pesar de los medios.

  • Los lineamientos dieteticos para Americanos 2020-2025 recomienda comer una variedad de alimentos con proteínas animales y vegetales. La recomendación de mariscos es de aproximadamente 8 oz por semana. Sin embargo, la ingesta de pescado y mariscos entre los estadounidenses es solo un promedio de 2.7 oz por semana.
  • La FDA recomienda elegir pescados con bajo contenido de mercurio. Los palitos de pescado suelen estar hechos de pescado blanco como el bacalao, el abadejo, el eglefino o la merluza. Todos estos pescados son considerados “Mejores opciones” (por la FDA) para evitar el mercurio. Esto es especialmente importante para los niños pequeños.
  • Los mariscos proporcionan nutrientes importantes como: proteínas, grasas omega-3 saludables (DHA y EPA), vitamina B12 y vitamina D, hierro, selenio, zinc y yodo.
  • La introducción temprana de mariscos puede conducir a una mayor aceptación de los mariscos en la edad adulta.

Blast Hunger Series: Drive-By Breakfast Food Drive

You can help ensure our clients’ days start off on the right note by donating to our Breakfast Blitz Drive By Food Drive. Stop by to donate kosher breakfast foods and help families in need MIX UP their mornings.

Donations will benefit children of the JFCS food pantry and our partner agencies across Mercer County.

When? Thursday, February 25 & Friday, February 26 @ 10 AM – 12 PM

Where? JFCS Parking Lot 707 Alexander Road, Suite 102 Princeton NJ 08540

What? 

  • Cold Cereals
  • Oatmeal
  • Shelf Stable Milk
  • Pancake Mixes
  • Muffin Mixes
  • Breakfast Bars
  • Fruit Packed in Water

All items must be marked Kosher.

Can’t make the event? Purchase from your online store of choice & ship items directly to our offices!



Our thanks to Carli Masia, Blast Hunger Chair

Mobile Food Pantry Delivers on Promise of Help, Hope and Healing

Jewish Family & Children’s Service of Greater Mercer County never anticipated just how vital mobility would become in the inaugural year of the Mobile Food Pantry. After one full year on the road, the mobile pantry has benefited 17,877 individuals across Mercer County through 140 distributions.

The mobile pantry program launched in late January 2020, with the first distributions made through February and early March. In mid-March, the COVID-19 pandemic took hold of the community and JFCS pivoted plans in line with the changing needs.

“The world shifted, and we were ready,” says Michelle Napell, JFCS Executive Director. “When everyone was scrambling to keep their shelves stocked in the early days of the pandemic, and the most vulnerable populations – seniors, low-income communities – were hit even harder, our Mobile Food Pantry was there to fill a growing need.”

Planning for Everything, Then Pivoting for a Pandemic

The Mobile Food Pantry was designed to bring the choice experience of the JFCS on-site pantry on the road. However, during the pandemic, the process has been modified in line with health and safety regulations. Bags are pre-packed with non-perishable pantry staples as well as frozen and fresh meat, cheese and produce. JFCS mobile pantry staff work with each distribution partner to deliver the bags in a way that works best for their constituents – at some locations, clients pickup directly from the mobile pantry with organized waiting areas to maintain social distance, and other locations have the JFCS team drop off all bags to one designated site coordinator who handles distribution to the clients.

“While we have not been able to utilize the choice model of the pantry, we have worked to find ways to add extra value through our current delivery model,” says Taryn Krietzman, RDN, Pantry Coordinator. “Each month, I prepare a nutritious and simple recipe using pantry basics and seasonal fresh items we are able to include in the bags. Recently, we have also included information about where to find COVID-19 testing and vaccination information and sites.”

The world shifted, and we were ready…in the early days of the pandemic, and the most vulnerable populations – seniors, low-income communities – were hit even harder, our Mobile Food Pantry was there to fill a growing need.

Michelle Napell

Executive Director

It has been inspiring to grow this network of support with other agencies committed to our same goals of help, hope and healing.

Beth Englezos

Manager of Hunger Prevention

Growing a Network of Support Across Mercer County

Distribution partners for the mobile pantry range from churches, to low-income housing for seniors and families, to housing for adults with disabilities, to schools, to community organizations, with new partners being added each month.

“In the midst of such challenging times, it has been inspiring to grow this network of support with other agencies committed to our same goals of help, hope and healing,” said Beth Englezos, JFCS Manager of Hunger Prevention. “Through strong partnerships, we have been able to reach even more residents of Mercer County.”

The mobile pantry had a planned roll out of two distributions per week. When demand quickly spiked in the early stages of the pandemic, the distribution schedule ramped up to meet the needs.

“The speed at which the program grew was directly attributable to the immediate and severe impact of the pandemic on vulnerable communities,” said Englezos. “Our plan was to average two stops per week over the first year as we developed a network of partners and refined our process. We are regularly on the road 3 – 4 times each week, and our network continues to grow.”

The Power of Community in a Crisis

“One of the main goals of the mobile pantry is reaching people in their communities who are not able to get to our pantry or other resources in the area. However, there are still many homebound clients within these communities. 

There is a gentleman at one of our client pick-up stops who volunteers as a helpful neighbor and brings groceries directly to the doors of people who are not able to make it down to the Mobile Food Pantry. We get as close as we can, but he goes the extra mile.” 

Taryn Krietzman, RDN, Pantry Coordinator

“We can’t thank you enough for the work JFCS does for our families. You should know that you make a direct and positive impact to our students’ and families’ well-being and we are very grateful for your generosity and good will.  We count ourselves extremely lucky to work alongside JFCS.”

Elizabeth Gura, M.S., School Counselor, Millstone River School

What you are doing is directly impacting the community and together we are doing the work. Thank you again and again for help!

Taylor Block, Panther Pantry, Paul Robeson Charter School

Preparing for the Road Ahead

In addition to an increased delivery schedule, the mobile pantry fleet also grew. In November, JFCS purchased a van, now names Poppy’s Pantry. The van purchase was funded by a private family foundation in memory of Stuart “Poppy” Plotkin.

“The second vehicle allows us to reach even further into the community by accommodating distributions of all sizes and giving us more flexibility when picking up donations from local food drives or other supplies,” said Napell.

JFCS remains poised to adapt the mobile pantry program in the coming months as the situation surrounding COVID-19 evolves.

“First and foremost, we remain committed to providing nutrient-rich foods to the community. We hope to return to a choice model as soon as possible as it provides not only a sense of autonomy and empowerment to those we serve, but also reduces waste, when clients can select items they know their family enjoys,” says Krietzman. “In the short term, we have started to vary protein options offered to clients and allow them to make those selections at distributions sites which allow for this interaction. One by one, we will return more choices to the hands of the clients.”

“The pandemic has brought to light the severity of existing need right here in our Mercer community; many of those we serve were in vulnerable positions even before the pandemic,” says Napell. “We are ready to adapt with each phase and will be here for our entire community on the long road back to ‘normal.’ ”

Learn more about our Mobile Food Pantry…

Follow our journey on Facebook and Instagram to see where in the (Mercer) world our mobile fleet is week after week!

Become a Mobile Food Pantry Sponsor
Learn About Volunteer Opportunities

Toaster Oven Muffins

Make muffins without the oven! Try this healthy breakfast or snack that’s easy to take on-the-go!

Ingredients & Instructions
  • 1/3 cup Milk
  • 1/2 cup Oats
  • 1/2 cup Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 Egg
  • 3 TBSP Plain Yogurt
  • 2 TBSP Oil
  • 2 TBSP Honey
  • 1/3 cup Raisins

Instructions:

  1. Combine the oats and milk and let sit ~20 min to absorb.
  2. Preheat toaster oven to 375°F. Spray a 6-cup muffin tin with cooking oil (make sure it fits in your toaster).
  3. In another bowl, mix the flour, baking powder, baking soda, salt, cinnamon and raisins.
  4. Add egg, yogurt, oil, and honey to the oat mixture then stir to combine.
  5. Add the wet ingredients to the dry ingredients & stir
  6. Divide batter evenly among the muffin cups and bake ~12 minutes or until golden.
Ingredientes & Instrucciones

¡Prepara magdalenas sin horno! ¡Pruebe este desayuno o refrigerio saludable que es fácil de tomar para llevar!

  • 1/3 taza de leche
  • 1/2 taza de avena
  • 1/2 taza de harina
  • 1/4 cucharadita de bicarbonato de sodio
  • 1/2 cucharadita de polvo de hornear
  • 1 cucharadita de canela
  • 1/4 cucharadita de sal
  • 1 huevo
  • 2 cucharadas de aceite
  • 2 cucharadas de miel
  • 3 cucharadas de yogur natural
  • 1/3 taza de pasas

Instrucciones:

  1.  Combine la avena y la leche y deje reposar ~ 20 minutos para absorbar.
  2. Precaliente el horno tostador a 375 ° F. Rocíe un molde para muffins de 6 tazas con aceite de cocina (asegúrese de que quepa en su tostadora).
  3. En otro bol, mezcle la harina, el polvo de hornear, el bicarbonato de sodio, la sal, la canela y las pasas.
  4. Agregue huevo, yogur, aceite y miel a la mezcla de avena y luego revuelva para combinar.
  5. Agregue los ingredientes húmedos a los ingredientes secos y revuelva
  6. Divida la masa uniformemente entre los moldes para muffins y hornee ~ 12 minutos o hasta que esté dorado.

IN THE NEWS! JFCS Recognized in West Windsor HOMETOWN HEROES Program

December 7, 2020

The West Windsor Hometown Heroes program was established to recognize the public and private groups that came together to help the community during the COVID-19 crisis.

To thank these groups, Mayor Hemant Marathe and the West Windsor Township Council have created an online exhibition to honor them for their service. 

The week of December 7, JFCS is being featured in the exhibition for our efforts across all programming – food pantry & distribution, senior services and mental health.

See our full page.

Hands-On Education: Impact Through Internship in a Pandemic

We are so pleased to welcome Emmanuelle Farrell, Rutgers MSW student, to the agency for her first internship. She works with clients in Senior Services, Case Management and the Food Pantry and offers to help staff in any way she can. Despite these challenging times, she has already hit the ground running in the few months that she has been here. 

Beverly Mishkin, LCSW, Director of Case Management & Senior Services

Meet Emmanuelle!

My name is Emmanuelle Farrell, and I am interning at JFCS this year as part of my Master of Social Work program at Rutgers University. As a first-year graduate student, working at JFCS has offered me crucial experience with older adults and food insecure residents of Mercer County. As the COVID-19 pandemic has prevented many of my classmates from interning in person, I feel very grateful to be able to complete my internship in the JFCS office, where the few staff members working in-person wear masks and remain socially distant at all times. This direct approach has allowed me to see firsthand the significant impacts of the pandemic on the communities that JFCS serves.

The needs I have observed among the populations that JFCS provides services to appear to be exacerbated by financial, social, and health-related repercussions of the current pandemic. As I work primarily within the Senior Services department, I have noticed that older adults are in need of more than just basic necessities, like food and home health care. In making weekly check-in calls to Holocaust survivors and collecting seniors’ responses to program surveys, I have realized that many older adults are in dire need of companionship. This desire for social interaction has increased dramatically as the danger of contracting COVID-19 has stopped seniors from seeing family members and caregivers as frequently, if at all.

I also work with community members who reach out for assistance and help them get connected with our food pantry as a means of support.

I have also heard from other staff members that the demand for hunger prevention services has heightened significantly due to the widespread unemployment and subsequent economic difficulty associated with the pandemic. In general, the coronavirus pandemic has intensified the financial and interpersonal needs of vulnerable groups, increasing participation in JFCS’ programs and creating a unique learning environment for me as an intern.

There have been many connections between the content of my Master of Social Work courses and my experiences at JFCS. Primarily, I have been able to apply the communication skills I have learned in class to my interactions with clients, including empathetic listening and the use of furthering responses to encourage individuals to share. In addition, my work with the Holocaust survivors at JFCS has allowed me to implement a trauma-informed perspective, which I have learned about in my practice-focused classes. I greatly appreciate the opportunity to unite my academic setting with my fieldwork placement at JFCS.

Following the completion of my Master of Social Work degree, I hope to become a clinical social worker and administer therapy. Although I am interested in working with various populations, I intend to focus on serving trauma survivors through play therapy with children or cognitive behavioral therapy with adults. After becoming involved with JFCS, I have also gained an interest in working with older adults, particularly those who have endured trauma, such as survivors of the Holocaust. I plan to utilize many capabilities that I have developed as a JFCS intern in my future career, including performing intake procedures, researching program outcomes, and engaging compassionately with clients.

Although I have gathered many crucial sights throughout my time at JFCS, the most inspirational aspect of my internship has been the tangible difference that the organization makes in people’s daily lives. Every time I make a check-in call to an older adult, refer a new client to our food pantry, or assist with a distribution through the Mobile Food Pantry, I know I am making a meaningful change for an individual or family in need. I look forward to continuing my internship and furthering the agency’s incredible mission to empower individuals to care for themselves and others.

Emmanuelle Farrell, MSW Intern

IN THE NEWS! N.J. food pantries are preparing for Thanksgiving amid a food crisis

November 25, 2020

NJ.com highlighted the efforts of food banks and food pantries across New Jersey to prepare for the holiday season and continued increase in demand due to the pandemic. For Mercer County, the article recognizes the work of JFCS through our on site and Mobile Food Pantry.

Read the full story

Día de Acción de Gracias

Estarás AGRADECIDO por estos consejos económicos y que ahorran tiempo para el Día de Acción de Gracias

El Día de Acción de Gracias es un momento emocionante para comer algunas de nuestras comidas  favoritas. Podríamos seguir hablando sobre la comida del Día de Acción de Gracias, ¡pero la realidad es que preparar demasiados platos puede ser estresante! Consulte los siguientes consejos para gastar menos tiempo y dinero en la cocina.

  1. Manténgalo simple centrándose en los favoritos: elija sus 2 guarniciones de verduras favoritas y 1-2 guarniciones con almidón para preparar y disfrutar sin exagerar. ¡Puedes preparar otros platos cualquier día del año sin la presión del gran día!
  2. Haga solo lo que necesite: las sobras del Día de Acción de Gracias son excelentes, pero comprar demasiado puede exceder el presupuesto y generar desperdicio.
  3. Lo básico es lo mejor: a menudo, nuestras recetas favoritas son las más simples. Elija recetas sin ingredientes adicionales. Esto ahorra tiempo comprando Y en la cocina. Hacer platos desde cero también suele ser menos costoso.

Cuando se trata de Acción de Gracias, ¡pensar en el futuro puede salvar el día!

Darnos tiempo para decidir qué es realmente importante minimiza el estrés de las fiestas. La priorización puede mantenernos enfocados y encaminados para mantenernos dentro del presupuesto y tomar decisiones más saludables.

  1. Priorice sólo algunos de sus platos favoritos “imprescindibles” y elija recetas con anticipación. Puedes hacer otros platos cualquier día del año.
  2. Compre los productos de temporada de noviembre mientras estén al precio más bajo y en su punto máximo de frescura (calabazas de invierno, coles, repollo, batata, col rizada, zanahorias, manzanas, coliflor, coles de Bruselas, arándanos, etc.)
  3. Adelante. Programe un día de preparación en el que pueda preparar algunos alimentos con anticipación. Muchos se pueden almacenar en el congelador durante semanas y solo necesitan recalentarse (sopa, guisos, pastel, etc.)
  4. Use una olla de cocción lenta si tiene una. Muchas recetas se pueden adaptar para hacerlas en una olla de cocción lenta. Ocupa poco espacio y reduce el tiempo de cocción activo.
  5. Intercambio de aves de corral. El pavo suele ser el artículo más caro en Acción de Gracias. Reduzca el costo al:
  • Compra de pavo con marca de tienda
  • Elegir un pájaro más pequeño y centrarse en las guarniciones
  • Sustituye el pollo y prepáralo con el mismo cuidado que lo harías para un pavo
  • Comprar trozos de pavo en lugar del ave entera
Pechuga De Pavo Asada

Para cuando no quieras cocinar un pájaro entero (¡pruébalo con pollo!)

  • 5 libras de pechuga de pavo, con hueso y piel con
  • 2 cucharadas de mantequilla, suavizada
  • 2 dientes de ajo grandes, picados
  • 1 cucharada de romero
  • 1 cucharadita de pimentón ahumado
  • 2 cucharaditas de sal
  • Pimienta Negra, al gusto
  • 3 tazas de Agua

Instrucciones:

  1. Precaliente el horno a 450 grados F.
  2. En un tazón pequeño, agregue la mantequilla ablandada, el ajo, el romero, el pimentón ahumado, la sal y la pimienta. Mezclar bien.
  3. Frote la pechuga de pavo con mantequilla sazonada por todos lados, comenzando desde el fondo con el lado del hueso.Coloque la pechuga de pavo hacia arriba en una rejilla y luego coloque la rejilla dentro de la fuente para hornear. Vierta agua en la sartén debajo del pavo.
  4. Hornee sin tapar durante 20 minutos en una rejilla inferior.
  5. Cubra sin apretar con papel de aluminio y hornee por 70 a 80 minutos más o hasta que la temperatura interna en la parte más profunda de la carne alcance los 150 a 155 grados F.
Salsa de arándanos

Para una salsa más endulzada naturalmente

  • 12 oz de arándanos, frescos o congelados
  • 1/3 taza de jarabe de arce o miel
  • 1/4 taza de jugo de naranja (use la ralladura de naranjas si son frescas)
  • 1/8 cucharadita de vainilla (opcional)
  • 1/8 cucharadita de canela (opcional)

Instrucciones:

  1. Agregue arándanos, almíbar o miel y jugo de naranja en una olla.
  2. Cubra y deje hervir. Luego reduzca el fuego a medio y cocine por 6 minutos más.
  3. Retire la tapa y agregue vainilla y canela (opcional). Revuelva y cocine por otros 3 minutos o hasta que los arándanos se rompan y la salsa se espese.
Calabaza Bellota Rellena de Acción de Gracias

Para un nuevo plato para servir con verduras de temporada.

Para la calabaza:

  • 3 calabaza bellota, pequeña
  • 1 cucharada de aceite de oliva
  • sal y pimienta, al gusto

Para el relleno:

  • 1 cebolla picada
  • 3 dientes de ajo picados
  • 1 cucharada de aceite de oliva
  • 1 libra de pavo magro, molido
  • 3 tazas de espinaca / col rizada, picada
  • 2 cucharaditas de romero seco
  • Sal y pimienta al gusto
  • Queso duro y perejil para decorar (opcional)

Instrucciones:

  1. Corta la calabaza por la mitad y saca las semillas. (guárdalos para brindar más tarde)
  2. Coloque la calabaza con el lado cortado hacia arriba en una bandeja para hornear grande. Cepille con 1 cucharada de aceite y espolvoree con sal y pimienta. Hornea por 30 minutos.
  3. Mientras tanto, prepara el relleno. Coloque una sartén grande a fuego medio-bajo.
  4. Agregue aceite de cebolla y ajo y cocine hasta que estén transparentes y fragantes. Agregue el pavo y cocine por otros 7-8 minutos mientras mezcla y rompe la carne.
  5. Agrega los ingredientes restantes. Mezclar y cocinar por unos minutos más.
  6. Después de que las calabazas se hayan asado durante 30 minutos, sácalas del horno. Rellene con cuidado los centros con el relleno y espolvoree queso (opcional).
  7. Regrese la calabaza rellena al horno y hornee otros 25-30 minutos hasta que la parte superior esté dorada y la calabaza se pueda perforar fácilmente con un tenedor.
Semillas de calabaza bellota tostadas

Para un bocadillo crujiente y salado mientras espera la cena.

  • Semillas de calabaza bellota
  • Aceite de su elección, suficiente para cubrir ligeramente
  • Sal al gusto

Instrucciones:

  1. Caliente el horno a 350F y cubra una bandeja para hornear con papel de aluminio.
  2. Quite la pulpa de calabaza de las semillas lo mejor que pueda.
  3. En un tazón, rocíe aceite sobre las semillas para que se cubran ligeramente. Agrega sal y mezcla.
  4. Extienda las semillas en su bandeja para hornear en una sola capa y colóquelas en el horno.
  5. Hornee durante 15-20 minutos, mezclando las semillas con una espátula una o dos veces durante el tiempo de cocción.
  6. Retirar una vez que estén dorados y fragantes.
Ejotes verdes con ajo

Para una guarnición de verduras deliciosamente sencilla.

  • 1.5 libras de ejotes verdes fresco, con las puntas recortadas
  • 3 cucharadas de agua
  • 2 cucharadas de aceite de olive
  • 3-4 dientes de ajo picados
  • Sal y Pimienta Negra al gusto

Instrucciones:

  1. Precaliente una sartén grande de cerámica antiadherente a fuego medio.
  2. Agregue las judías verdes y 3 cucharadas de agua. Tape y cocine por 4 minutos.
  3. Retire la tapa y si queda agua, cocine las judías verdes hasta que el agua se haya evaporado.
  4. Empuje los frijoles hacia un lado. Agrega aceite de oliva y ajo. Cocine por 30 segundos y luego revuelva con las judías verdes. Sazone con sal y pimienta.
Coles de Bruselas asadas

Para un acompañamiento tradicional y sencillo de verduras de temporada.

  • 2 libras de coles de Bruselas, frescas
  • 3 cucharadas de aceite de olive
  • Sal y Pimienta Negra al gusto

Instrucciones:

  1. Precaliente el horno a 400 grados F y cubra una bandeja para hornear con papel de aluminio.
  2. Recorta los extremos y quita las hojas exteriores de las coles de Bruselas.
  3. Coloque las coles de Bruselas en una bandeja para hornear, rocíe con aceite de oliva, espolvoree con sal y pimienta.
  4. Mezclar con las manos para cubrir uniformemente con aceite y condimentos. Extienda en una sola capa.
  5. Hornee durante 40 minutos, revolviendo con una espátula 1-2 veces después de la marca de 30 minutos.
Puré de papas en olla de cocción lenta

Para una receta de olla lenta sin complicaciones (¡pruébalo con batatas!)

  • 5 libras de papas, peladas y cortadas en cubos de 1 pulgada
  • 1/2 taza de leche baja en grasa o de origen vegetal
  • 1/2 taza de caldo bajo en sodio
  • 3 dientes de ajo, triturados
  • 1/3 taza de yogur griego natural
  • 1/4 taza de queso parmesano rallado
  • Sal y Pimienta Negra al gusto
  • Cebollas verdes en rodajas o cebollino para decorar (opcional)

Instrucciones:

  1. Coloque los cubos de papa junto con la leche, el caldo, la sal, la pimienta negra y el ajo en una olla de cocción lenta. Mezcle para combinar.
  2. Cubra la olla y cocine durante aproximadamente 3-4 horas a temperatura alta o 6-8 horas a temperatura baja.
  3. Cuando las papas estén tiernas, tritúralas directamente en la olla de cocción lenta hasta obtener la consistencia deseada.
  4. Agregue el yogur y el parmesano rallado y sazone al gusto.
  5. Coloque la tapa nuevamente en la olla de barro y caliente durante otros 15-20 minutos antes de servir. Adorne si lo desea.
Sopa de calabaza

Para una abundante sopa de temporada que puede preparar con anticipación (¡pruebe con cualquier calabaza del invierno!)

  • 2 cucharadas de aceite
  • 1 cebolla, picada
  • 1 tallo de apio, picado
  • 1 Zanahoria mediana, picada
  • 32 oz Caldo bajo en sodio
  • Sal y pimienta negra, al gusto
  • 1 calabaza, pelada, sin semillas y en cubos (guarde las semillas para tostar más tarde)

Instrucciones:

  1. Agregue aceite a una olla grande para sopa. Agregue la cebolla, el apio, la zanahoria y la calabaza y cocine por 5 minutos o hasta que estén ligeramente dorados.
  2. Vierta suficiente caldo de pollo para cubrir las verduras. Luego reducir a fuego lento y tapar. Cocine a fuego lento durante 40 minutos o hasta que todas las verduras estén tiernas.
  3. Con cuidado, transfiera la sopa a una licuadora (o use una licuadora de inmersión) y mezcle hasta que quede suave.
  4. Mezcle el caldo restante para lograr la consistencia deseada. Condimentar con sal y pimienta.

para congelar…

  1. Deje que la sopa se enfríe y luego vierta en un recipiente apto para congelador. Deje espacio en la parte superior para la expansión.
  2. Coloque en el congelador hasta que esté listo para usar.
  3. Descongele durante la noche en el refrigerador si lo desea. Vuelva a calentar en una olla en la estufa