What’s cookin?

Holidays in the Nationwide Children’s Kitchen. I’ve written to you before about our amazing team of chefs. They’ve trained at some of America’s most prestigious culinary schools but they’ve chosen to dedicate their skills in the kitchen to meeting the challenging nutritional needs of hospitalized children. That means supporting our on-demand rooms service (so kids can order what they want, when they want) along with prepping tempting but healthy cafeteria and catering offerings every day of the year.

I challenged our chefs to give me some of their favorite holiday recipes and they didn’t disappoint. Here are some of their favorites including a gluten-free selection. I am constantly amazing that they can prepare delicious options that kids love while still attending to specialized nutrition needs. Happy holidays from the Chefs of Nationwide Children’s.

Spanish Cassoulet (4 servings)

5 – 4oz Chorizo Links
1 Oz Chopped Garlic
4 Oz Minced Onion
2 Oz Minced Celery
2 Oz Minced Red Pepper
1 C Diced Tomato
25 Oz Canned Great Northern Beans
.5 Oz Cilantro
2 C Chicken Stock
1 t Smoked Paprika
Lemon Zest
Pinch Salt
Parsley for garnish

In skillet brown Chorizo in ½ inch olive oil. Remove Chorizo and reserve.
Add all vegetables, cilantro, garlic, salt and smoked paprika to oil and simmer covered 40 minutes until tender.
Drain and rinse beans, add to pot, add chicken stock, add sausage and simmer until thick and creamy.
Layer in pan with sausage on top of beans.
Garnish with fresh parsley and lemon zest

Potatoes Au gratin (6 servings)

5 Potatoes
1 C Cream
.75 C Water
1t Garlic
Pinch Salt
Pinch pepper
Pinch Nutmeg

Peel potatoes, and slice thin on Mandolin. Layer in oven safe dish seasoning each layer with salt and pepper.
Heat cream, water, garlic, 1t seasoning and nut meg to a boil.
Pour Liquid over potatoes and bake at 350 degrees until all potatoes are cooked – about 30-45 minutes.

Gluten free chicken pesto pizza.

Gluten free pizza crust- we use a ten inch gluten free, egg and soy free crust.
2 Oz of pine nut free, pesto sauce
1 Oz of Grande shredded provolone and mozzarella cheeses
1.5 Oz fresh mozzarella cheese, torn into small pieces
4 Oz of fresh citrus grilled chicken
1 Oz sliced Roma tomatoes
1 Tbs. fresh basil chiffonade

Spread pesto onto gluten free crust, sprinkle with shredded cheese blend and drop bits of fresh mozzarella on top. Top with sliced Roma tomatoes and grilled chicken.
Bake at 400 degrees until golden brown on top, finish with fresh basil.

Red Enchiladas – Vegetarian – 2 Servings

½t Jalapeno Peppers seeded & diced
3TBS Cilantro Minced
1t Ground Cumin
Pinch Dried Oregano
4 Oz Vegetable Crumbles
2 – 10” Flour tortilla
3 Oz Shredded Jack Cheddar Cheese
2 Oz Chopped Onions
¼ C Salsa
2 Oz Ripe Olives

In a large frying pan, lightly fry the tortillas in oil on one side for a few seconds only.
Mix all ingredients except tortillas, salsa and cheese well to make filling
Place ½ of filling in each tortilla (approx. 4 Oz) and roll as a burrito
Place in Pan, top with salsa and cheese – bake until 165 Degrees
Garnish with Cilantro and Chopped Onion