TELEPAN MENU RECIPES

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BILL TELEPAN’S SIMPLE CHICKEN SOUP RECIPE BY BILL TELEPAN



Bill Telepan’s Simple Chicken Soup Recipe by Bill Telepan image

It’s been said that chicken soup contains anti-inflammatory properties that may help prevent a cold’s miserable side effects. We also add beans (which my family loves) for a little protein boost. So there’s a ton of nutritional value in this soup. — Bill Telepan, owner of Telepan restaurant and executive chef of Wellness in the Schools (WITS), a non-profit organization dedicated to making school food healthy.Click here for more chicken soup recipes.

Yield 4

Number Of Ingredients 12

2 ½ to 3 pound chicken wings
4 chicken thighs
1 small onion, halved
head of garlic, split
2 leeks, green cut off and washed for stock, and whites cut into 1/8- to ¼-inch rings, washed well
oil, for sauteing
3 to 4 cup shredded cabbage, savoy or green
salt
1 medium rutabaga, medium dice, about 2 cups
3 to 4 medium carrots-sliced into ¼-inch rings (about 2 cups)
1 can white beans
cooked egg noodles, for serving

Steps:

  • Place the wings, thighs, onions, garlic, and leek greens in a slow cooker with about 2 quarts of water. Set the heat to high and cook for 4 hours. Turn off when done.
  • When the soup is ready, place the oil, cabbage, leek whites, and a good pinch of salt into a 4- to 6-quart pot and, on medium-high heat, cook for 5 minutes, covered.
  • Add the carrots and rutabaga and another pinch of salt, and cover and cook another 5 to 7 minutes.
  • Add the beans to the pot. Then strain the stock into the pot. Reserve the thighs. Bring the soup to a simmer and cook for another 20 to 25 minutes.
  • While the soup simmers, remove the skin, bone, and any cartilage from the chicken thighs. Shred the meat and add to the soup.
  • Serve with egg noodles, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 1282 calories, SugarContent 10 g, FatContent 78 g, CarbohydrateContent 53 g, CholesterolContent 492 mg, FiberContent 11 g, ProteinContent 92 g, SaturatedFatContent 20 g, SodiumContent 1979 mg, TransFatContent 0.4 g

VEGETARIAN CHILI RECIPE BY BILL TELEPAN



Vegetarian Chili Recipe by Bill Telepan image

I’ve found that some basic planning and a few tricks of the trade can make cooking at home a fun experience that brings the family closer together while inspiring a healthier lifestyle. Your kids can help with the chopping of peppers and onions. Once your vegetables are chopped, the rest is simple. The recipe calls for canned beans, but you can also use dried beans. Kids usually get excited about seeing the beans go from one state to another overnight. You can also “dress up” the recipe by putting out an array of toppings when you serve — kids love choice. Add cilantro, sour cream, shredded cheese, salsa… you name it.  It can be as simple or as complex as you’d like. — Bill Telepan, owner of Telepan restaurant and executive chef of Wellness in the Schools (WITS), a non-profit organization dedicated to making school food healthy.Click here to see the full story: Cooking From Scratch in School Cafeterias -- and at Home

Yield 4

Number Of Ingredients 13

2 ounce vegetable oil
4 cloves garlic, minced
1 onion, small dice
1 red bell pepper, small dice
1 green bell pepper, small dice
1 jalapeno, seeds removed and minced
salt
2 tablespoon chili powder
2 teaspoon ground cumin
2 teaspoon dried oregano
3 ounce tomato paste
1 28-ounce can diced tomato
3 14-ounce cans beans (can be black, kidney, chickpeas), drain about half of the liquid

Steps:

  • Add the oil to a pot set over medium heat, add the garlic, onions, bell peppers, jalapeños, and a pinch of salt. Cook, covered, for about 10 minutes, stirring occasionally.
  • Add the chili powder, cumin, oregano, and tomato paste, and mix in well.
  • Add the tomatoes and a half a can of water, and a simmer until thick, about 20 minutes.
  • Add the beans and simmer to heat through, 5 to 7 minutes.

Nutrition Facts : ServingSize 1 serving, Calories 552 calories, SugarContent 11 g, FatContent 17 g, CarbohydrateContent 82 g, FiberContent 22 g, ProteinContent 26 g, SaturatedFatContent 1 g, SodiumContent 1391 mg, TransFatContent 0.1 g

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