( left ) Rainbow Risotto made by Kadian McDonald from St. Hugh's High School in St. Andrew.
( right ) Chicken Sweet Potato Ensalada from Spaldings High School in Manchester.
Last week we ran a story and photos from the first Culinary Arts Nutritious Foods Competition held May 18 at the Terra Nova Hotel in St. Andrew.
Seventeen schools from across the island took part in the competition organised by The Schools' Wellness Club, an extra-curricular programme developed by Blue Cross of Jamaica in association with the Jamaica National Building Society and Andrew's Memorial Hospital. The competition was held in association with the Jamaica Cultural Development Commission (JCDC).
Today we have more photos and recipes from the contest.
Delicious Tomato Cake
Created by Georgia Benjamin and Sandy Johnson
2 cups whole-wheat baking flour
1 cup Splenda no-calorie sweetener
1 tbs. baking powder
1/2 tsp. salt
1/2 cup shortening
1/4 cup tomato paste
1 cup low fat soy milk
1 tsp. vanilla
4 egg whites
1/2 cup diced tomatoes (seeds taken out)
METHOD
1. Combine the first four ingredients in the bowl of an electric mixer.
2. Add remaining ingredients except egg white and diced tomatoes. Beat on second speed for two minutes.
3. Add egg whites and beat till smooth and light.
4. Pour into a greased and floured baking tin. Bake at 180 degrees Celsius for 1 hour or until skewer inserted comes out clean.
5. Serve frosted with non-dairy whipped cream.
Yield: 8-10 servings
Dasheen Extraordinaire
2 lb. medium dasheen
1/4 cup skimmed milk
2 cups veggie mince
1 tbs. reduced fat margarine
1 medium onion
4 small tomatoes
1 stalk scallion
4 cloves garlic minced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. bay leaves
1/2 tsp. crushed pimento
1/2 tsp. thyme leaves
1/2 tsp. minced parsley
1/2 tsp. salt
1/4 tsp. chopped scotch bonnet pepper
1 cup tomato ketchup
1/2 cup water
2 cups reduced fat cheddar cheese
1 cup mozzarella cheese
2 tsp. whole wheat bread crumbs
METHOD
1. To prepare dasheen remove skin with a knife. Cut into chunks.
2. Place dasheen into a large saucepan. Add enough water to cover: bring to bowl over high heat, reduce heat to medium simmer covered 15-20 minutes until dasheen are fork tender.
3. Place veggie mince in a medium bowl and rehydrate with hot water, enough to cover mince for 5-10 minutes.
4. Chop tomatoes, onion, and garlic and escallion. And set aside.
5. Shred cheese and set aside.
6. In a large frying pan/skillet sauté onions, garlic, scallion in margarine.
7. Drain veggie mince and add to sautéed seasonings. Stir in tomatoes, tomato ketchup, oregano, basil, bay leaves, pimento, thyme leaves, parsley, scotch bonnet pepper and salt. Blend veggie mince with seasonings. Simmer uncovered, string occasionally. About 20 minutes.
8. Drain dasheen and place into a medium bowl and mash with potato masher, with 1/4 cup skimmed milk until smooth.
9. In a 13x9x2 inch baking dish, spread thin layer of veggie mince sauce. Then alternate layers of dasheen, veggie mince, reduced fat cheddar and mozzarella cheese. Sprinkle with whole wheat bread crumbs.
10. Bake at 350 degrees until lightly brown and bubbling. Allow to stand for 15 minutes. Cut into squares and serve.
Makayla's Surprise
6 medium oranges
4 medium limes
3 medium carrots
1 small piece of ginger
1 small beetroot
1 small passion fruit
3/4 cup of brown sugar
12 oz. of water
METHOD
1. Wash oranges, limes, carrots, ginger, beetroot and
passion fruit.
2. Cut oranges and limes into halves and juice. Pour juice into a container.
3. Cut passion fruit in half, remove seeds and place into a bowl.
4. Cut up carrots, ginger and beet root into small pieces.
5. Blend items from number 3 and passion seeds with 12 ounces of water until smooth. If mixture is too thick, add 1/2 cup of oranges/lime juice and continue blending until smooth.
6. Strain blended fruits and vegetables and pour into a
container.
7. Pour orange and lime juice and blended juice into a jug and add sugar and stir until sugar is dissolved.
8. Served chilled in 6 oz glasses with crushed ice.
Serving for 3 persons
Rainbow Risotto
Made by Kadian McDonald
3/4 oz. butter
1 small onion
1 stalk scallion
13 ozs. long grain rice
32 fl. ozs. vegetable stock
2 ozs. sweet corn
2 ozs. string beans
2 ozs. carrots
1 small red pepper chopped
METHOD
1. Heat butter in large pan, cook onion and scallion for 2 minutes.
2. Stir in rice, stock and bring to boil.
3. Reduce heat, cover and simmer for 15 minutes.
4. Steam vegetables until tender in separate pan.
5. Drain and add to rice mixture with pepper.
6. Cook for 4-5 minutes or until heated through.
7. Garnish and serve on a platter.
Tropical Garden Salad with Star Dressing
Made by Elorn Virgo and Sharlene Morgan
2 large tomatoes
1 large cucumber
5 lettuce leaves
1 small sweet pepper
head purple cabbage
2 carrots
For arranged salad:
1. Wash all vegetables and drain.
2. Slice tomatoes into wedges.
3. Slice cucumber thinly.
4. Julienne sweet peppers.
5. Shred cabbages.
6. Curl carrots.
7. Tear lettuce leaves into small pieces.
8. Arrange artistically on platter.
9. Serve with dressing.
Star Dressing
1 cup yoghurt
1 small garlic clove crushed
1 tbs. vinegar
1 tsp. granulated sugar
METHOD
1. Combine all ingredients and stir.
2. Pour into a cruet and serve with salad.
Oatsy Carrot Muffins
Made by Mona Halliman
1 cup white flour
cup whole wheatflour
cup oats
cup brown sugar
4 tsp. baking powder
tsp. salt
tsp. cinnamon
tsp. nutmeg
cup grated carrots
cup raisins
cup skimmed milk
2 egg whites slightly beaten
2 tbs. vegetable oil
1 tsp. vanilla
METHOD
1. Preheat oven to 400 Fahrenheit.
2. Prepare muffin cups by lining with baking cups.
3. Sift and combine all dry ingredients well.
4. Add all remaining ingredients and mix just until dry ingredients are moistened.
5. Fill muffin cups.
6. Bake 20-25 minutes or until golden brown.
