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BRC Lunch Program Recipes

For many years, the Ban Righ Centre has offered a soup lunch to it's students.

Here you will find some of the favourites. ENJOY!

African Peanut Soup

Ingredients

  • 1 tablespoon of olive oil
  • 2 tablespoons minced ginger
  • 1 medium onion, chopped
  • 1 red pepper, seeds removed & chopped
  • 1-2 jalape帽os, seeds removed & minced
  • 1 tablespoon minced garlic
  • 1 teaspoon dried ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1 large sweet potato, chopped
  • 2 cans of diced tomatoes
  • 1L vegetable broth
  • 3/4 cup of peanut butter
  • 3 cups fresh spinach
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup roasted peanuts
  • 3 tablespoons lime juice
  • 1 cup dried brown rice
  • Salt & pepper to tastea

Instructions

  • Cook rice according to package instructions, set aside.
  • In a large pot, heat the olive oil over medium-high heat. Fry the onion and red pepper for 2 minutes until starting to soften.
  • Add jalapeno, garlic, ginger, coriander, cumin, curry and continue cooking for 2-3 minutes.
  • Add the sweet potato, tomatoes and broth. Lower heat and simmer for 15-20 minutes.
  • Stir in the peanut butter and simmer another 15 minutes.
  • Add the peanuts, spinach, cilantro, lime juice, and season with salt and pepper to taste.
  • Serve the stew with rice.

Sweet Potato & Spinach Coconut Curry

Ingredients

  • 1 tablespoon of olive oil
  • 1 tablespoon cumin seeds
  • 1 medium onion, chopped
  • 3 cloves of garlic, minced
  • 4 teaspoons minced ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/4 teaspoon red pepper flakes
  • 1 large sweet potato, chopped
  • 1 can chickpeas, drained & rinsed
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 3 cups fresh spinach
  • Salt & pepper to taste

Optional: Cooked rice, Cilantro & lime wedges

Instructions

  • Heat oil over medium heat. Add the cumin seeds and toast for about 1 minute, until fragrant and lightly darkened in colour. Immediately stir in onion, season with salt, and cook for 3-5 minutes, until onion is soft and translucent.
  • Add garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and saute for a couple minutes, until garlic softens.
  • Add sweet potato, chickpeas, tomatoes, and coconut milk. Stir to combine, cover & simmer over medium heat for 20-30 minutes, until potatoes are fork-tender.
  • Stir in the spinach and cook until wilted. Season with salt & pepper to taste.

Kale & Farro Salad

Ingredients

  • 1/2 cup dry farro, quinoa, or bulgar
  • 1 bunch of kale, finely chopped
  • 1 bunch parsley
  • 1/4 cup red onion, finely chopped
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 1 tablespoon lemon zest
  • 1/2 teaspoon salt
  • 1/2 cup toasted almonds, sliced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon

Optional: 1 bunch fresh mint, chopped, 1 cup pomegranate seeds (fresh or frozen)

Instructions

  • Cook farro (or substitute grain) according to package instructions, set aside.
  • Chop kale finely and place in a large bowl. Add oil, salt, garlic and lemon zest. Massage the kale with clean hands until kale becomes tenderized, 4-5 minutes
  • Add parsley, onion, almonds and farro. Toss to combine and add lemon juice and allspice and cinnamon.
  • Mix, adding more salt, allspice and lemon to taste.

 

Moroccan Chickpea Rice Salad

Ingredients

  • 1 cup dry brown or white rice
  • 1/2 cup raisins
  • 1 large carrot, grated
  • 1 yellow pepper, diced
  • 1/4 red onion, finely chopped
  • 1 can chickpeas, drained and rinsed
  • 2 teaspoons minced ginger
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 ground cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh cilantro

Instructions

  • Cook rice and let cool.
  • Place all the ingredients in a large bowl.
  • Mix together, cover and set aside for 30 minutes or refrigerate overnight.
  • Mix again just before serving.

Roasted Butternut Squash Soup

*this recipe contains honey

Ingredients

  • 1 butternut squash (or 750g bag frozen)
  • 1 white or yellow onion, chopped
  • 2-3 stalks of celery, chopped
  • 1-2 carrots, chopped
  • 1 tablespoon chopped garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 tablespoon ginger, minced
  • 1/4 teaspoon cloves
  • 1/2 teaspoon thyme
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons honey
  • 1-2 cups vegetable stock
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • Place whole squash in oven at 350 degrees for 30 minutes.
  • Let squash cool. Cut, remove seeds, peel, and cube.
  • Toss squash, carrots, celery, onions, garlic, olive oil, cinnamon, nutmeg, ginger, and cloves together.
  • Roast on baking sheet at 350 degrees for 25 minutes.
  • Put vegetables in a pot and add all other ingredients.
  • Bring to a boil, then reduce and simmer until all vegetables are soft.
  • Use immersion blender to blend until smooth. Add water to adjust consistency.

 

Chili

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1-2 red peppers, chopped
  • 2 carrots, finely chopped
  • 2 stalks of celery, finely chopped
  • 1 can diced tomatoes
  • 1-2 tablespoons garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon oregano
  • 1 can black beans, drained & rinsed
  • 1 can kidney beans, drained & rinsed
  • 1L vegetable broth
  • 1 cup frozen corn
  • 1 tablespoon lime juice
  • Salt & pepper to taste

Optional garnishes: Lime wedges, tortillas, green onion, sour cream, grated cheese, cilantro

Instructions

  • Heat olive oil, add onions, peppers, carrots, and celery. Cook until vegetables are softened (about 15 min).
  • Add garlic, chili powder, cumin, paprika, oregano. Cook for two minutes, stirring often.
  • Add tomatoes, beans, and vegetable broth. Bring to a simmer and cook for 30 minutes.
  • Remove from heat. Blend briefly, or mash with potato masher, to thicken.
  • Add corn, lime juice, salt and pepper to taste.
  • Garnish as desired.