By Jen S. from David D. Jones Elementary School, Greensboro, North Carolina.
Our Harvest Stew is a perfect blend of veggies, white beans and chicken which makes a delicious main course that is both tasty and healthy. This hearty fare satisfies the palate of students, teachers and staff while being a filling, nutritious meal to fuel them for the rest of their day. We love that can use our North Carolina sweet potatoes in this stew from our NC Farm to School program when they are seasonal and available.*
Serving size: 6 oz
|From Saturated Fat||3.74%|
|Ingredient||6 servings||50 servings|
|Spinach, raw||1 1/4 ozs||10 ozs|
|Celery, raw||3 ozs||1 lb + 9 ozs|
|Onions, raw||4 7/8 ozs||2 lbs + 8 ozs|
|Carrots, raw||2 3/8 ozs||1 lb + 4 ozs|
|Red Potato, flesh & skin, raw||6 ozs||3 lbs + 2 ozs|
|Beans, Great Northern, canned||1/4 #10 can||1 5/8 #10 can|
|Margarine, solid, Glenview Farms||1 Tbsp + 5/8 tsp||1/2 cup + 2 Tbsp|
|Flour, All purpose, enriched white||2 Tbsp + 1 1/8 tsp||1 1/4 cups|
|Base, Chicken, Low Sodium||5/8 tsp||1 Tbsp + 2 5/8 tsp|
|Water, Hot||3 1/2 cups + 1 1/2 Tbsp||1 3/4 gals + 2 cups|
|Garlic Powder||5/8 tsp||1 Tbsp + 2 5/8 tsp|
|Spice, Mrs. Dash Orig., Salt Free #MD-20||1/4 tsp||1 7/8 tsp|
|Tomatoes, Diced, canned, USDA||1/8 #10 can||5/8 #10 can|
|Chicken, diced, cooked, USDA||6 ozs||3 lbs + 2 ozs|
|Sweet Potato, raw||5 3/8 ozs||2 lbs + 13 ozs|
Prior to day of service, clean and trim all produce and allow time to dry.
Cut celery and onions into 1/2" square. Set aside.
Cut carrots into 1/4" square. Cut sweet potatoes and red potatoes into 1" diced pieces. Set aside
On day of service
Melt margarine in braising pan over medium heat. Add onion, celery and carrots and saute 5 minutes or allow to brown slightly.
Add spinach, turn heat to low and sweat for 5 minutes
Add flour and stir to combine fully with vegetables
Add herbs and cook for 2 minutes.
Add undrained diced tomatoes.
Add hot water and chicken base. Stir to combine.
Add sweet potatoes and red potatoes. Simmer for 15 minutes.
Add chicken and undrained beans. Simmer for 10 more minutes. Internal temperature should reach 165 degrees for 15 seconds.
Pour into 4" full size pans and hold for hot service at 135 degrees or higher.
Serve a 6oz ladle per student. Discard leftovers
CCP: Heat to 165 degrees F or higher for at least 15 seconds.
CCP: Hold at 135 degrees F or higher