Friday, October 16, is World Food Day, a day to stand together against world hunger. Our Dietitian, Kelly Hall, has put together some simple recipes from around the world for you to try.
All over the world, people will be taking action against hunger on World Food Day. Even in St. Louis, people will be working together to package meals for the hungry at home and abroad. You can find out more about World Food Day here.
Enchiladas are quick and easy Mexican dish: a corn or flour tortilla stuffed with meat and covered in a tomato-chili sauce. They’ve been around since Mayan times and are a versatile dish that allows for the use of a variety of meats and veggies depending on what you have on hand. Serve them with rice and beans for a complete Mexican meal.
4 boneless, skinless chicken breasts
1tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 ½ cup cheddar cheese, shredded
8 6-inch corn tortillas
2 1⁄2 cups canned enchilada sauce
Heat oven to 400° F. Place the chicken on a baking sheet. Rub with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Roast, until cooked through, 14 to 16 minutes; let cool, then shred.
In a medium bowl, toss the chicken with 1 cup of cheese. Dividing evenly, roll up the chicken mixture in the tortillas and place seam-side down in an 8-inch square baking dish. Top with the enchilada sauce and the remaining ½ cup of cheese. Bake until heated through, 15 to 20 minutes.
Add a side of rice and beans for a complete Mexican meal.
Italian Sausage Soup
Sausage Soup is a hearty staple of the Italian diet, especially during the cold winter months. It combines fresh herbs with the pasta, cheese, and tomatoes that Italy is known for. Pair this soup with garlic bread for a delicious and filling meal.
8 ounces hot or sweet turkey Italian sausage
2 cups reduced or no sodium chicken broth
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1/2 cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil
Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain; return to pan.
Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.
Spicy Asian Lettuce Wraps
These lettuce wraps use a variety of Asian condiments to bring a flavorful combination to a quick and easy dish. They can be made with all kinds of meat, vegetable and seasoning combinations to please anyone!
2 1/2 ounces cellophane or rice noodles (spaghetti can be used as a substitute)
1/4 cup minced fresh cilantro
1/4 cup low-sodium soy sauce
1 tablespoon chili paste with garlic
2 teaspoons dark sesame oil
2 cups chopped cooked skinless, boneless chicken
12 large Boston or Romaine lettuce leaves
Cover cellophane noodles with boiling water. Let stand for 5 minutes or until softened. Drain, and rinse under cool water. Chop noodles. If using rice noodles or spaghetti, follow cooking instructions on package.
In a separate bowl, combine cilantro, soy sauce, chile paste, and oil, stirring with a whisk. Add noodles and chicken to soy sauce mixture; toss well to coat. Spoon about 1/3 cup chicken mixture down center of each lettuce leaf; roll up.
French Onion Soup
French Onion Soup is a dish that originated in France in the 18th century and has become a popular menu item at restaurants across the United States. Most people don’t know that it can easily be made at home with just a few simple ingredients.
6 tablespoons unsalted butter
4 pounds onions (about 6 medium), thinly sliced
kosher salt and black pepper
1 cup dry white wine
2 cups low-sodium beef broth
8- ½ inch thick slices country bread, halved crosswise
2 cups grated Gruyere or Swiss cheese
1 tablespoon fresh thyme leaves
Heat the butter in a large pot over medium-high heat. Add the onions, 1¼ teaspoons salt, and ¼ teaspoon pepper and cook, covered, stirring occasionally, until tender, 12 to 15 minutes. Reduce heat to medium and cook, uncovered, stirring occasionally, until the onions are golden brown, 50 to 60 minutes.
Add the wine and cook until slightly reduced, about 2 minutes. Add the broth and 6 cups water and bring to a boil. Reduce heat and simmer for 15 minutes.
Meanwhile, heat broiler. Place the bread on a baking sheet and broil until golden brown and crisp, 1 to 2 minutes per side. Sprinkle with the cheese and broil until melted, 1 to 2 minutes.
Divide the soup among bowls, top with the toasts, and sprinkle with the thyme.
Jerk Chicken Wings
Caribbean cooking is all about bringing together sweet and savory. These Jerk Chicken Wings provide the perfect blend of flavors for a quick and easy dish that everyone will enjoy.
2 cups mustard-based BBQ sauce (recommended: Cattleman’s Gold Sauce)
2 tablespoons soy sauce
1 (6-ounce) can crushed pineapple
Salt and pepper, to taste
1/3 cup brown sugar
1 teaspoon ground ginger
18 chicken wings
Preheat grill or skillet to medium-high.
Prepare sauce by combining all ingredients together in a saucepan over medium heat. Cook until heated through.
Rub jerk seasoning into chicken wings. Grill for 10 to 12 minutes or until cooked through. Brush generously with sauce and serve.