Flatbread & Shrimp

CHILDREN’S RECIPE: Chickpea Roasted Tomato Purée with Grilled Flatbread
Grilled Flatbread:
Ingredients:
1 cup Warm Water 100F
½ oz Dry Yeast
2 cups Flour
1 tsp Sugar
1 tsp Salt
2 oz Olive Oil

Method of Preparation:
Mix the water and yeast together until diluted. Then add the flour, sugar, salt, and olive oil in to a mixing bowl. Mix for 4 minutes. Let rise for 20 minutes. Roll the dough out and rub with olive oil and place on grill. Grill both sides cross hatching making an “X” from the grill marks. You can buy pita bread or pizza dough ready to go.

Chickpea Roasted Tomato Purée:

Ingredients:
½ cup Olive Oil
6 Tomatoes, halved
2 cloves Garlic, chopped
4 sprigs Thyme, leaves
Salt, pepper to taste
1 can Chickpeas
½ cup Almonds
1 tsp Smoked Paprika
1 tsp Cumin
1 tbsp Sea Salt
1 cup Arugula
½ Lemon, halved and roasted

Method of Preparation:
First roast the tomatoes. Cut the tomatoes in half and toss with olive oil, garlic, thyme, salt and pepper. Put on a sheet pan. Roast at 350F for 10-15 minutes. Let cool. In a food processor put the chickpeas, almonds, half of the tomatoes, seasoning, sea salt and blend until smooth.  Place on plate, top with some chopped roasted tomatoes and a slice of Grilled Flatbread. Serve with arugula and drizzle with juice of the roasted lemon.

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FAMILY RECIPE: Grilled Shrimp with Chickpea Flatbread
Ingredients:
8 U/15 Shrimp
2 tsp Curry Powder
1 tsp Smoked Paprika
Sea Salt to taste
2 tbsp Olive Oil
1 cup Arugula
½ Lemon, halved and roasted
Grilled Flat Bread, from children’s recipe
Chickpea Roasted Tomato Purée, from children’s recipe
Roasted Tomatoes, sliced; from children’s recipe

Method of Preparation:
Mix seasoning and shrimp. You may grill shrimp or in a hot pan, roast no more than 2 minutes per side. Spread the Chickpea Roasted Tomato Purée over Grilled Flatbread with remaining chopped roasted tomatoes and shrimp. Top with arugula and drizzle with juice of the roasted lemon.

Sushi & Chicken

CHILDREN’S RECIPE: Cucumber Sushi
Soy Dipping Sauce:
Ingredients:
½ cup Soy Sauce
1 clove Garlic, chopped
1 tbsp Ginger, chopped
2 tbsp Orange Juice
1 tbsp Rice Vinegar

Method of Preparation:
Combine soy sauce, garlic, ginger, orange juice, and rice vinegar in a bowl with a whisk and serve on the side as a dip.  

Cucumber Sushi:
Ingredients:
1 English Cucumber, hollowed out
½ cup Sushi Rice
1 tbsp White Mirin
1 tbsp Rice Wine Vinegar
1 cup Green Pepper, diced
1 cup Red Onion, diced
1 cup Carrot, diced

Method of Preparation:
Cut off the ends of the cucumber and hollow out the seeds.  Season rice with mirin and vinegar.  Mix with the vegetables and any desired seasoning.  Fill the cavity of the cucumber with the rice mixture and slice into discs that resemble sushi.  Serve with Soy Dipping Sauce on the side.

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FAMILY RECIPE: Chicken Banh Mi
Ingredients:
2 Chicken Breasts, grilled
¼ English Cucumber, sliced thin
Salt, pinch of
2 cups Green Pepper, shredded
2 cups Red Onion, shredded
2 cups Carrot, shredded
1 tbsp Soy Dipping Sauce, from children’s recipe
2 Hoagie Rolls, sliced and toasted
3 tbsp Sweet Chili Sauce
¼ tsp Cilantro
2 Jalapeno Peppers, sliced (optional)

Method of Preparation:
Start by cooking the chicken breasts by any means of your liking e.g., grill, poach, roast. Slice the cucumber as thin as possible, sprinkle with a small amount of salt and set aside.  Shred the vegetables and mix with the Soy Dipping Sauce as a marinade.  Toast the roll and assemble by smearing the inside of the roll with the sweet chili sauce, place the cucumbers on the bottom.  Slice the chicken and add to the sandwich with marinated vegetables and cilantro.