Week 4: Talented Artists

Hunger can affect people from all walks of life. Millions of people in America are just one job loss, missed paycheck, or medical emergency away from hunger. But hunger does not affect everyone equally - some groups like children, seniors, people of color, visually impaired and other individuals with disabilities face hunger at much higher rates.

This week's final challenge tested each teams' adaptability and creativity under pressure. Each artist painted the same   image blindfolded. In this challenge, the image was a red apple.

Challenge #2

Week 2: Food Trivia

During week 2, our Ending Hunger Games teams tested their knowledge about all thing’s food related in the ultimate battle of culinary wits! Teams faced off in a Trivia Hub quiz that included food facts, culinary history, and global cuisines. Team Feed Hope dominated Food Trivia and GBU Life donated $30 to their Feeding America fundraiser page.

Challenge #1

Week 1: What's for Dinner?

Did you know that every dollar donated to Feeding America can help provide at least 10 meals to kids, families and individuals facing hunger?

During week 1, each team spun the wheel to select 3 ingredients items available at the Dollar Tree to create a meal with. They could use supplemental ingredients for their meal but had to use the 3 mandatory ingredients they landed on when they spun. Team District Ate received the most votes with their "Sweet Thai Chili Ramen Stir Fry with Cornbread".

Herring and Canned Apple Pancakes

Ingredients: (the bolded ingredients were selected mandatory ingredients)



• 350 grams Herring fillet
• 80 grams Butter
• 2 eggs
• 1 can apples
• 1 box onions
• 1 box pancake mix (for 6 pancakes)
• Black pepper to taste
• 25 grams dill

Method:

• Boil hard eggs, cool, clean from shell and ground on a large grater. Put grated eggs in deep bowl.
• Open can of apples. Grind apples on a large grater and add them to the boiled eggs.
• Remove bones from the light-salted herring fillet, cut into small cubes and add to the rest of the ingredients.
• Peel onions, cut into small cubes and add to the fish. If the onion is too bitter, pre-pour it with boiling water.
• Add softened butter and finely chopped fresh dill or dill seasoning to the chopped herring. Season the mixture with black ground pepper to taste.
• Mix the mixture thoroughly, achieving a homogeneous consistency.
• Divide the ready herring with the canned apples into 6 parts. Put on pancake 1/6 part of chopped herring, evenly distribute snack throughout pancake.
• Gently roll the pancake with the chopped herring into a tight roll.  Repeat this process with all 6 preparations.
• With a knife cut each pancake into 6 rolls of the same size. Serve the ready dish as a cold snack, decorated with greenery.
  

Sweet Thai Chili Ramen Stir Fry with Cornbread

Ingredients: (the bolded ingredients were selected mandatory ingredients)

(For Stir Fry)

• Five pack of Ramen noodles ($1.25 at the dollar tree for the whole pack)
• 1 bottle of Sweet Thai Chili Sauce
• 1 bag of frozen vegetables

(For Corn Bread)

• 1 pack of Cornbread mix (makes 18 servings)
• 3 eggs
• 1 ¾ cup of Milk

Method (for cornbread):

1. Preheat the oven to 425 degrees

2. Wisp 3 eggs and 1 ¾ cup of milk together

3. Once that is mixed, add in the Cornbread mix until it is moistened and mixed together

4. Grease a 9x13 baking dish

5. Pour the cornbread mix into the greased baking dish

6. Bake for 15-20 minutes or until golden brown

Method (Sweet Thai Chili Ramen Stir Fry):

- Steaming the vegetables

1. Bring a pot to boiling water

2. Add the vegetables into the steaming pot

3. Let them steam on a medium temperature for about 9-10 minutes

4. Once cooked, remove from heat and set off to the side until later

- Cooking the ramen

1. Add 2 cups of water into desired size pot

2. Bring desired size pot to a boil

3. Lower the pot temperature, add in brick of ramen noodles and let cook for 3

minutes

4. Drain the noodles and do not add in flavor packet

5. Set aside until later

6. Repeat until all 5 packages are made

- Making the Stir Fry

1. Add small amount of oil and a tablespoon of butter to a frying pan

2. Add in the vegetables and let them cook for about 5 minutes by themselves

3. Add some of the Thai Chili Sauce on top of the vegetables

4. Slowly add in the Ramen Noodles

5. Mix the vegetables and Ramen Noodles together

6. Add more of the Thai Chili Sauce until covered or desired amount is added

7. Top with Scallions if desired

Thai Red Curry Chicken Chili with Jalapeno Cheddar Cornbread Muffins

Ingredients: (the bolded ingredients were selected mandatory ingredients)

(For chicken chili)

• 1lb boneless, skinless chicken breast pieces
• 3 cups chicken broth
• 1 cup Thai Chili Sauce
• 1 large onion
• 2 medium peppers
• 1 medium zucchini
• 1small butternut squash
• 2 cans kidney beans
• 2 cans petite diced tomatoes

(For cornbread muffins)

• 1 box Cornbread Mix
• ¼ cup butter melted
• 1 large egg
• ¾ cup cream or milk
• 1 cup shredded cheddar cheese
• ¾ cup corn kernels fresh or canned
• 2 jalapenos chopped
• Green Food Coloring
  
  

Method (for chili)

• Cover chicken with broth in a saucepan and bring to a boil.
• Cover and reduce heat to medium and simmer gently for 20min.
• While chicken cooks, dice all veggies.
• Remove chicken, cool, then shred.
• Meanwhile, whisk chicken broth, Thai chili sauce over medium low heat until smooth.
• Increase heat and add veggies, saute for 5-7 min until veggies are softened.
• Add beans, tomatoes and increase heat to a boil then reduce to simmer for 30 minutes, partially covered.
• Return shredded chicken to pot.
• Serve with jalapeno cheddar cornbread muffins.

Method (for muffins)

• Add all ingredients except food coloring to cornbread mix.
• Mix well and fill greased muffin tins.
• Swril a knife dipped in green food coloring as desired for visual appeal!
• Bake for 18-20 min at 350 degrees. 

Team

Souper Heroes

Crispy Chicken and Waffles with a Sriracha Maple Glaze and Toasted Ramen

Ingredients: (the bolded ingredients were selected mandatory ingredients)



• 1 lbs organic boneless skinless chicken breast
• 3 C. Corn Flakes
• 1 Egg
• Salt and pepper to taste
• Complete Pancake Mix

               1.5 C. Water

               1/3 C. Oil

• 6 oz Ramen Noodles
• 1T. coconut oil
• ½ C. Slivered Almonds (Pumpkin Seeds if allergic)
• 2 T. Salted Butter (more as desired to top waffles)
• 1 ½ C. Pure Maple Syrup
• ¾ C. Sriracha
• ¼ C. Soy Sauce

Method:

Crispy Chicken:

1. Crush corn flakes in a gallon sized zip-loc bag with a rolling pin
2. Mix corn flakes and salt and pepper in a large bowl
3. Crack egg in a separate bowl and beat
4. Cut chicken in half to produce two thinner pieces from one breast
5. Dip chicken pieces into egg and then coat well with corn flake mixture
6. Cook in an air fryer, in a single layer, at 400° for 15 minutes

Waffles:

Follow Instructions on Box or

1. Heat Waffle Iron
2. Combine pancake mix, water, and oil – stirring only until large clumps disappear (Do Not OverMix)
3. Rest batter 5 minutes
4. Pour serving into waffle iron and bake until steaming stops
5. Repeat with remainder of batter

Toasted Ramen Topping:

1. Melt coconut oil in a pan over medium heat
2. Add slivered almonds (or pumpkin seeds (pepitas)) and crushed ramen noodles
3. Stir well to coat
4. Continually stir until golden brown - 5-10 minutes
5. Once golden, pour mixture onto a dry plate and allow to cool completely

Sriracha Maple Glaze:

1. Melt butter in pan over medium heat (you can safe dishes by using the same pan from the noodles)
2. Add maple syrup, sriracha, and soy
3. Whisk until blended
4. Simmer 10 minutes, stirring occasionally

Construct Dish:

• Layer crispy chicken on top of a waffle on a plate. Drizzle heavily with sriracha maple glaze. Top with ample amount of ramen topping.
  

Questions?

Contact the Community Engagement Team at memberbenefits@gbu.org or 800-765-4428.