12 News is making this a "Summer of a Million Meals" and we need your help!
The campaign with the United Food bank is aimed at providing food to people in need in the Valley.
You can help by donating during the difficult summertime period online at azmillionmeals.org.
All day Thursday, Chef Matt Jordan is showing us how to create a delicious meal with some of the items you might find in a box from the food bank!
Here are the four recipes he's sharing on 12 Today, Arizona Midday, and First at 4.
12 Today:
Summer Mixed Fruit Galette
Makes: 1ea 8” pie
Prep time: 40-minutes
Cook time: 40-minutes
Ingredients:
3 cups flour
2 sticks butter
½ tsp kosher salt
½ cup granulated sugar
½ cup cold water
1 can mixed fruit lite, drained and patted dry
1 pint strawberries, hulled and sliced
1 Tbsp corn starch
Egg wash
Procedure:
Preheat the oven to 350 degrees F.
Add the flour, salt, sugar and butter to a food processor and pulse on high until the butter resembles small crumbles.
Gently stream in the cold water until a ball of dough forms. Wrap and chill the dough for 30-minutes.
Flour the back of a sturdy cookie sheet, and roll out the dough to ¼” thick in a circle.
Mix the canned fruit, strawberries and corn starch together. Place in the center of the rolled out dough. Disperse the fruit to the 1” from the edges of the dough. Crimp the sides of the dough so that they fold over each other. Brush with egg wash.
Bake the galette for 30 to 40-minutes until golden brown.
Cool for 10-minutes before serving.
12 Today:
Sweet Southwestern Skillet Corn Bread
Makes: 1 (8-inch) round
Prep time: 10-minutes
Cook time: 30 to 40-minutes
Ingredients
1 stick butter, salted
1 cup sugar
2 eggs
1 cup heavy cream
4 Tbsp cream cheese, softened
½ tsp baking soda
1 cup cornmeal
1 cup all-purpose flour
½ tsp kosher salt
1 can corn kernels, drained well
1 poblano pepper, seeded and small diced
Procedure
Preheat the oven to 375°F.
Melt the butter and add to a large mixing bowl. Whisk in the sugar, eggs, heavy cream and cream cheese until combined.
Mix the baking soda, cornmeal, flour and salt together. Add to the dry ingredients and mix until combined. Fold in the corn kernels and poblano pepper.
Grease an 8-inch cast iron skillet. Pour in the batter. Bake for 30 to 40-minutes until a toothpick comes out clean from the center.
Arizona Midday:
Slow-Simmered Bacon Beans
Serves: 4
Prep time: 10-minutes
Cook time: 2 to 3-hours (plus overnight soak)
Ingredients
2 pounds pinto beans, soaked overnight
½ pound bacon, large diced
1 jalapeno, halved, seeded and thinly sliced
1 yellow onion, peeled and large diced
4 cloves garlic, peeled and minced
1 tsp smoked paprika
1 Tbsp onion powder
1 tsp garlic powder
Kosher salt and freshly cracked black pepper, to taste
Procedure
Heat a large Dutch oven to medium-high heat.
Render the bacon until golden brown, stirring often. Add the jalapeno slices, onion, garlic, spoked paprika, onion powder and garlic powder. Cook for 5-minutes until the onions are golden and tender. Drain the soaked beans and add to the pot.
Cover the beans with fresh, warm water and bring to a boil. Then, reduce the heat to low. Simmer the beans with the lid on for 2 to 3 hours until tender.
First at 4:
Spicy Peanut Udon Noodle Bowl
Serves: 4
Prep time: 20-minutes
Cook time: 10-minutes
Ingredients
For the noodles:
1 pound udon noodles
3 Tbsp extra virgin olive oil
2 tsp ginger, peeled and minced
1 tsp garlic, peeled and minced
1 each zucchini squash, medium diced
½ cup crushed peanuts
Torn basil leaves for garnish
For the sauce:
¾ cup creamy peanut butter
¼ cup soy sauce
1 Tbsp brown sugar
3 Tbsp Sambal chili paste with garlic
2 limes juiced
Kosher salt, to taste
Freshly cracked black pepper, to taste
Procedures
For the noodles:
Heat a large pot of water to a boil. Blanch the udon noodles for 8 to 9-minutes until al dente. Drain the noodles from the water, toss in 1 Tbsp of extra virgin olive oil to prevent sticking, and set aside.
Heat a large sauté pan to medium heat. Add the oil, ginger, and garlic and cook for 30-seconds. Next add the peanuts and zucchini. Cook for an additional 2-minutes.
Add the sauce to the pan (recipe below), and then add the cooked udon noodles. Toss the noodles in the sauce with a pair of tongs. Serve in a large bowl and garnish with torn basil.
For the sauce:
Whisk all of the ingredients together in a medium sized bowl until the brown sugar is dissolved.