Our Place Community of Hope

From the Kitchen of Our Place

Kristel’s Turon (Banana Lumpia with Caramel)
Prep Time: 10 minutes   |   Cook Time: 12 minutes   |   Servings: 6 people

Ingredients:
•    6 pieces bananas or plantains, cut in half (lengthwise)
•    1 cup jackfruit, sliced (optional)
•    1 ½ cup sugar
•    12 pieces lumpia wrapper (spring roll)
•    2  cups cooking oil

Instructions:
1.    Roll the banana on the sugar plate and ensure the banana is coated with enough sugar.
2.    Place the banana with sugar coating in the spring roll wrapper and add some ripe jackfruit.
3.    Fold and lock the spring roll wrapper, use water to seal the edge
4.    In a pan, heat the oil and put-in some sugar. Wait until the brown sugar floats.
5.    Put-in the wrapped banana and fry until the wrapper turns golden brown and the extra sugar sticks on wrapper
6.    Serve hot as a dessert or a snack.

Enjoy!

Jeanne’s Minestrone Salad

Ingredients
•    1.5 cups fingerling or baby red potatoes
•    1 cup green beans, cut in half
•    2 cups asparagus, trimmed and cut into 1-inch pieces
•    2 cups gemelli or tubetti (or any short pasta you choose)
•    1/2 cup pesto
•    one 15 1/2-ounce can cannellini beans (drained and rinsed)
•    one 6-ounce jar roasted peppers, sliced into strips
•    salt and pepper to taste

Preparation
1. Place 12 ounces fingerling or baby red potatoes in a medium saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Spread them out on a baking sheet to cool, then slice the potatoes into 1/2-inch coins.

2. Bring a large pot of water to a boil and add 1 teaspoon salt. Prepare a bowl of ice water. Add 1 cup green beans, cut in half, and 2 cups asparagus, trimmed and cut into 1-inch pieces so they're about the size of the pasta you're using, and blanch the vegetables just until they're bright green, 1 to 2 minutes. Scoop the vegetables out of the hot water with a spider or a strainer, rinse them with cold water, and submerge them in the ice water until completely cool, then drain, pat dry, and set aside.

3. Add 2 cups gemelli or tubetti (or any short pasta you choose) to the boiling water and cook until al dente. Drain the pasta and put it in a large bowl to cool a bit.

4. Toss in the potatoes, asparagus, green beans, 1/2 cup pesto, one 15 1/2-ounce can cannellini beans (drained and rinsed), one 6-ounce jar roasted peppers, sliced into strips, and salt and pepper to taste. If preparing ahead of time, combine all of the ingredients 1 to 2 hours before serving.


Natasha’s Scrambled Eggs with a Kick 

Ingredients
Scrambled Eggs
 
•    3 green onion stalks, chopped
•    1 bell pepper, chopped 
•    ¼  jalapeño, seeds removed, chopped
(optional - if you don’t like spice, don’t use!)
•    ¾ can of black beans, rinsed and drained
•    6 eggs, beaten
•    1/3 cup grated cheese 
•    Salt and pepper to taste

Toppings
•    ½ cup grated cheese
•    Salsa
•    Sour cream
•    Hot sauce of your choice (optional)
•    Avocado, pitted and chopped
Base
•    Soft Tortillas

Instructions
1.    Heat oil in large skillet. Add onion, peppers, jalapeños & black beans. Stir until peppers are cooked. 
2.    Add beaten eggs, salt and pepper, mix and stir frequently until eggs are cooked.
3.    Heat tortillas in the oven or in separate pan until lightly browned (if you like them crispy, brush with oil and heat for longer).
4.    Stack scrambled eggs on top of tortillas and top with cheese, salsa, sour cream, avocado and hot sauce. Serves 4.

Enjoy!