Magic BEANstalk Stew
By Karen K., mark g. and Karen M. from Stackpole Elementary School, Southampton, PA .
Description
A warm crusty stoneground bread bowl filled with Cannelinni bean & shell pasta stew topped with shredded cheddar cheese and garnished with fresh carrot and sugar snap pea pods. Sounds adult but the kids were thrilled.
A definite high end item creatively adapted for easy prep in the kitchen by using 1/2 mini loaf of a purchased frozen stoneground bread dough. The whole recipe costs out at a 53 cents per item and it is a definite winner for school meals and proved to be very appealing to the teaching staff as well.
Nutrition Facts
Serving size: 7 ounces
| Calories | 273 |
| From Fat | 28.23% |
| From Saturated Fat | 8.22% |
| From Sugar | 5.57% |
| Sodium | 525.74mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Olive Oil | 2 TBSP/1 OZ | 3/4 CUP/7.5 OZ |
| Celery, Finely Diced | 1/2 CUP/4 OZ | 1 QT/32 OZ |
| Onions, Finely Diced | 1/2 CUP/4 OZ | 1 QT/32 OZ |
| Carrots, Diced | 1/4 CUP/2 OZ | 1 PT/8 OZ |
| Garlic, Minced | 1 TSP | 3 TBSP |
| Cannellini Beans, Cnd, Rnsd, Drnd | 2 1/2 CUPS/20 OZ | 5 1/8 QT/10 1/4 LB |
| Chicken Stock | 3 CUPS/24 OZ | 1 1/2 GAL/12 LB |
| Pasta, Small Shell, Uncooked | 1/2 CUP/1.6 OZ | 1 QT/13 1/2 OZ |
| Thyme | 1/4 TSP | 2 TSP |
| Cumin | 1/2 TSP | 4 TSP |
| Pepper, White | 2 TSP | 5 1/2 TBSP |
| Cheese, Cheddar, Shredded | 3/8 CUP/3 OZ | 3 1/8 CUP/25 OZ |
| Bread Dough Ball, Frozen, Stngrd | 3 | 25 |
| Carrots, Baby, Fresh | 12 | 100 |
| Peas, Sugar Snap, Fresh | 12 | 100 |
Preparation
CCP: Wash hands thoroughly before beginning. Avoid cross contamination.
Remove frozen bread dough from freezer, place on slightly oiled tray, cover with plastic, thaw to room temperature.
CCP: Wash hands thoroughly before beginning. Avoid cross contamination.
Cut each portion in half. Flatten and round up dough ball with the palm of your hamds. With sharp knife score the top of the dough balls in a crisscross design. Place on sheet pans lined with parchment paper. Place in proof box or cover with plastic wrap and place in warm spot until dough doubles in size. Bake at 375° until golden brown and done. Allow to cool.
CCP: Wash hands, place gloves on clean hands. Avoid cross contamination.
With a bread slicer cut off the top of the bread and pull out the inside of the bread bowl and place bread bowl in 2# food tray with top sitting next to it. Save inside bread for use as bread crumbs in other recipes.
CCP: Wash hands thoroughly before beginning. Avoid cross contamination.
Place olive oil in a kettle or saucepan and heat to medium temperature. Add diced celery, onions, carrots, and minced garlic. Saute vegetables until onions are slightly transparent (app. 3-4 minutes). Add spices and 1/2 of the cannellini beans which have been pureed. Add the chicken stock, uncooked pasta, and remaining whole cannellini beans and bring toCCP:
Heat to 165° F or higher for at least 15 seconds. Reduce heat and simmer until nicely thickened into a stew like consistency.
Scoop #8 disher of bean stew into bowl. Top with 1/2 oz. shredded cheese. Place pan in warming cabinet.
CCP: Hold at 140° F or higher until time for service.
CCP: Wash hands, place gloves on clean hands. Avoid cross contaminatn.
Cheese will melt in cabinet.
CCP: Wash hands, place gloves on clean hands. Avoid cross contamination.
Just before serving stick two cleaned and blanched baby carrots and two sugar snap pea ( in bowl for scooper and garnish.
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