Curried Yellow Split Pea and Vegetable Soup

hot water

1 lb (about 2 cups) yellow split peas 2 tablespoons butter 2 carrots diced 8 broccoli florets 1 zucchini - diced

1 cup diced yellow squash 1 12 oz can of coconut milk 2 cloves minced garlic 1 tablespoon minced ginger 2 tablespoons honey 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 teaspoons Indian curry paste salt and pepper chopped cilantro to garnish Place spit peas in a bowl and pour

over hot water to cover by 1 inch, let stand 1 hour. Sauté onion and carrots in butter, add the remaining ingredients, except broccoli and squash. Simmer until the peas are tender, about 50 minutes. Add broccoli and squash near the end of cooking time. Garnish with cilantro. Serves 6.

How do you plan the meals?

It’s a delicate balance to fit within

the national school lunch requirements. With 500 lunches created daily we aim to meet and exceed it in the best way. As our ages range from 3 to 18years, not forgetting the staff and adults, there’s the logistics of keeping old favorites and introducing new flavors like hosin, ginger and curries. A favorite is pizza day. It’s a lot of prep work as we make the dough and sauce from scratch. Enchiladas, fajitas and Greek gyros are also a hit. The students now have access to more fresh fruit and vegetables, local grass fed beef, fresh fish and chicken. We

carefully track our program and have noted that not only are the students eating healthier, they are also learning how to interact with each other. They’re here, in the dining hall, sharing food they’ve created, communicating and conversing in groups instead of dashing off campus to sit in their cars eating junk food and text messaging.

Chicken Yassa

4 onions - thinly sliced ½ cup fresh lime juice 1 teaspoon salt

½ teaspoon black pepper 3.5lbs chicken breast - cut into 8 pieces 3 tablespoons olive oil 1 carrot - chopped 1 celery stalk - chopped 4 cloves garlic - minced

1 chili pepper (jalapeno) - seeded and minced

½ cup chicken broth In a large bowl combine onions, lime

juice, salt and pepper. Add chicken, toss to coat, refrigerate 3-6 hours. Remove chicken and pat dry with paper towels. Drain marinade in colander set over large bowl. Reserve both liquid and solids. Heat oil in 5-quart Dutch oven, cook chicken in batches, turning often, until browned, about 6 minutes per batch. Transfer chicken to plate. Add reserved marinated onions, celery, garlic and chili pepper to Dutch oven; sauté until onions soften, 8 minutes. Stir in chicken broth and marinade; bring to boil. Add chicken and simmer, covered, 30 minutes. Serve over rice or couscous. Serves 6.

Fudgy Brownies

½ lb butter - melted 1½ cups white sugar 1½ cups brown sugar

Windrose Interiors

creating custom boat interiors since 1982

• Custom Fitted Cushions • Curtains & Carpets • Cockpit Cushions • Fitted Sheets • Accessories

10527 12th Avenue NW Seattle, WA 98177 www.windroseinteriors.com

(206) 784-0883

48° NORTH, MAY 2010 PAGE 39

3 eggs

1 tablespoon vanilla 1½ cups flour

1 cup unsweetened cocoa powder 1 teaspoon salt

1 cup chocolate chips Preheat oven 325° F. Lightly grease

baking pan. Cream butter and sugars together. Beat in eggs, one at a time, then stir in vanilla. In a large bowl whisk together flour, cocoa and salt. Gradually add to creamed mixture. Stir in chocolate chips. Spread into pan, bake 35-40 minutes or until toothpick comes out clean. Cool then cut. Serves 10.

What are your future goals?

We’ve established a logistics plan

for the elementary school enrichment program such as “Food Art” in addition to the connection already created with the high school art teachers. The English class is onboard in writing to our senators and representatives about what they want from school lunches. Our next Community Dinner is an innovative rhythm jam with over 300 drums, and the Film Lab has entered a grant competition with the story line, “What is Real Food?” Then there’s the updating of our kitchen. Most of our equipment dates back to 1975 and is not holding up to what we’re now putting it through. We’re always thinking beyond the rest of the San Juan Islands and hope to take our “Food for Thought Program” state wide.

Amanda is currently in New Zealand

preparing Mahina Tiare for the long 2,300 southern ocean passage to Tahiti. Details on mahina.com Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98