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Video Recipe Series

Central Illinois Foodbank has teamed up with the Illinois Prairie Diabetes Alliance for a new video recipe series. These simple, healthy recipe videos will feature ingredients commonly found at local food pantries. 

Recipe 1: Napa Valley Cabbage Coleslaw

Ingredients:

  • 6 cups thinly shaved or sliced cucumbers and/or Napa cabbage
  • 1/4 red or white onion, thinly sliced
  • 1/4 cup seasoned rice vinegar
  • 2 tbsp. extra-virgin olive oil

Preparation: Combine vegetables and onion in a medium bowl; season generously with salt. Let sit 8-10 minuets then massage gently at first and harder as moisture is removed. Pour off excess liquid, add vinegar and oil, toss to coat. Taste and season with more salt if needed. Slaw can be made three days in advance. Cover and chill until serving.

Recipe 2: Simple Pasta Sauce 

Ingredients:

  • 2 cloves garlic, lightly crushed
  • 1/4 cup/60 mL extra virgin olive oil
  • Two 28-oz/800 g cans diced tomatoes, with juice
  • Kosher or fine sea salt
  • 5 fresh basil leaves, shredded or torn 

Preparation: Warm garlic in olive oil in a large saucepan over medium heat. Use a spoon to press down on garlic and swirl pan to infuse flavor. After about two minutes or when garlic begins to sizzle but before it starts to brown, carefully pour in tomatoes and stir to coat with oil. Season with 1 tsp salt, raise heat to medium high, and bring tomatoes to simmer. When juices start bubbling, reduce heat to medium low and let tomatoes simmer uncovered, stirring from time to time for 30-35 minutes or until sauce has thickened and oil has separated from tomatoes.

Recipe 3: Taco Soup

Ingredients:

  • 12 oz meatless crumbles 9 oz canned green chilis (2 small cans)
  • 15 oz red kidney beans
  • 15 oz pinto beans
  • 15 oz hominy
  • 1 1/2 cups frozen lima beans
  • 2 3/4 lbs low sodium diced tomatoes
  • 1 oz dry ranch dressing mix
  • 1 oz low sodium taco seasoning 1 tbsp minced garlic
  • 2 cups water

Preparation: Combine all ingredients together in stock pot or instant pot. Simmer in stock pot for 30 minutes, stirring occasionally or 10 minutes in an instant pot/pressure cooker. If using an instant pot, let pressure release slowly. Top with crumbled tortilla chips, nonfat cheddar cheese, or nonfat sour cream.