Corn and Edamame Blend - USDA Recipe for CACFP

Corn and Edamame Blend - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Corn and Edamame Blend – Corn, edamame, carrots, sesame seeds, cilantro, coriander and chili flakes.

 

Sesame Oil
2 tsp
1 Tbsp 1 tsp

1. Heat oil in a large stock pot.

*Fresh onions, chopped
12 oz
2 1/3 cups
1 lb 8 oz
1 qt 2/3 cups

2. Add onions and garlic. Cook uncovered over high heat for 3-5 minutes.

Fresh garlic, minced
1 Tbsp
2 Tbsp
Frozen corn, thawed, drained
1 lb 12 oz
1 qt 3/4 cup 1 Tbsp 2 1/4 tsp
3 lb 8 oz
2 qt 1 1/2 cups 3 Tbsp 1 1/2 tsp

3. Add corn. Cook uncovered over high heat for 2-4 minutes.

Frozen edamame, thawed, drained
1 lb 8 oz
1 qt 1 1/4 cups
3 lb
2 qt 2 1/2 cups

4. Add edamame. Cook uncovered over high heat for 2-4 minutes.

*Fresh carrots, shredded
10 1/2 oz
3 cups 3 Tbsp 1/2 tsp
1 lb 5 oz
1 qt 2 1/4 cups 2 Tbsp 1 tsp

5. Add carrots, coriander, sesame seeds, salt, chili flakes, and cilantro. Cook uncovered over high heat for 3 minutes, stirring frequently.

Ground coriander seeds
1/2 tsp
1 tsp
Toasted sesame seeds (See Notes Section)
1 Tbsp
2 Tbsp
Salt
1 1/2 tsp
1 Tbsp
Red chili flakes
1/4 tsp
1/2 tsp
Fresh cilantro
2/3 cup
1 1/3 cups

6. Critical Control Point: Heat to 140 °F or higher.

7. Transfer 3 qt (about 4 lb 7 oz) corn and edamame mixture into a steam table pan (12” x 20” x 2 ½”). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

8. Critical Control Point: Hold for hot service at 140 °F or higher.

9. Portion with 4 fl oz spoodle (1/2 cup).

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
 
Cooking Process #2: Same Day Service
 
If toasted sesame seeds are unavailable, toast sesame seeds in a small stock pot over medium heat for 3 minutes before adding ingredient to step 5. 
 
Serving
 
NSLP/SBP Crediting Information:  1/2 cup (4 fl oz spoodle) provides:  
Legume as Meat/Meat Alternate:  .5 oz equivalent meat/meat alternate, 1/8 cup starchy vegetable, and 1/8 cup additional vegetable.
OR 
Legume as Vegetable:  1/8 cup legume vegetable, 1/8 cup starchy vegetable, and 1/8 cup additional vegetable. 
                                                                                                                                                                                                                                        
CACFP Crediting Information:  1/2 cup (4 fl oz spoodle) provides:   
Legume as Meat/ Meat Alternate:  .5 oz meat/meat alternate and 1/4 cup vegetable.
OR
Legume as Vegetable:  3/8 cup vegetable.
 
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