Recipes

Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form.

Okra Omelette

Ingredients:

2 eggs
2 cups okra, thinly sliced (about
1/2 pound)
1/4 cup green onion, finely chopped
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
1/4 cup cornstarch
⅛ tsp chili powder, optional
4 tsp canola oil

Instructions:

In a mixing bowl, beat the eggs.
Add okra, garlic powder, black pepper, salt, chili powder (if using), and cornstarch.
Gently stir until well combined.
Heat oil in a 12-inch skillet.
Put about 3 tbsp okra mixture and form into a patty in the pan.
Add 2 or 3 more patties, taking care not to let the sides touch.
Cook 3-4 minutes on each side.
Remove from pan and drain on paper towel.
Repeat with remaining batter.
Enjoy as a vegetable side dish or with rice and soy sauce.

Oat Energy Bites

Ingredients:

1 cup old fashioned oats
2 tablespoons honey
2/3 cup creamy peanut butter
1/2 cup semi-sweet chocolate chips
1/2 cup ground flax seeds

Instructions:

Mix all ingredients in a large bowl.
Stir to combine.
Chill for 30 minutes.
Roll into bite sized balls.
Store in the refrigerator for up to one week.

Youtube Tutorial

Moroccan Carrot Salad

Ingredients:

6 carrots, medium
1/2 onion, small
1 lemon, large
3 tablespoons canola oil
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 cup raisins, dark or golden

Instructions:

Rinse and peel carrots and onions.
Shred carrots with a grater.
Grate or fine dice onion.
In a medium bowl, combine carrots and onions.
Rinse lemon, and cut in half.
Squeeze juice into small bowl.
Discard seeds.
Combine oil, curry powder, salt, pepper, and lemon juice.
Mix well, and let sit for 5 minutes.
Pour liquid mixture over carrots and onions.
Stir in raisins.
Mix well.
Let sit for 15-20 minutes after mixing.
Enjoy.

Youtube Tutorial

Melon Cooler

Ingredients:

2 cups melon of choice, choppedcanteloupe, honeydew, or watermelon
2 cups cold waterice, optional - creates a slushy consistency

Instructions:

Place all ingredients in a blender container.
Blend until smooth (or slushy if using ice) Enjoy

Youtube Tutorial

Okra

Okra is a great source of: Fiber - Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy, too.Vitamins A, B, C, & K, which are vital for immune health and healing.Folate, or folic acid, helps our tissues grow and our cells work. Especially important for pregnant women.

Instructions:

Choose okra that is bright green and firm.
Avoid okra that is moldy, limp, or dried out.
Keep okra in a plastic bag in fridge for 2-3 days.
Before cooking, wash with cold water.
Toss okra with a small amount of olive oil and salt before roasting, grilling, baking, broiling, or air frying.
Use in gumbo, curries, sautes. soups, or as a side dish.

Mango

Mangoes are great sources of: Vitamin A keeps our eyes working, our immune system strong, and our cells growing.Vitamin C keeps our immune system strong and helps our bodies heal quickly.Vitamin E protects cells in our body from damage and keeps our immune system healthy.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.

Instructions:

How to Prepare: Clean mangoes by rinsing under cool running water and scrubbing with a brush or rubbing with your hands.
Dry with paper towels or air dry.
While holding the mango with the stem at the top, slice down just to the side of the stem.
Then make another slice, parallel to the first, on the other side of the stem.
Your goal is to create two halves, leaving the pit in the center slice.
Next, add vertical and horizontal cuts to each half to create a grid, without slicing all the way through the skin.
Finally, use a knife, spoon, or glass to scoop out the cubes of mango.
OR: You can also remove the skin by using the tip of a sharp knife to make 4-6 shallow cuts in the skin from the top almost to the stem end of the mango.
Peel back the skin as you would a banana and eat around the pit.

Lentils

Lentils are great sources of: Fiber Folate, or folic acidIron Protein

Instructions:

Store dried lentils in an airtight container in a cool, dry, dark place.
Dried lentils can last for up to 1 year.
Store cooked lentils in an airtight container in the refrigerator for up to 1 week.
Lentils are quick and easy to cook and don't require soaking.
Wash lentils and pick out any debris.
Drain and put them into a pot.
Use a ratio of 1 cup of lentils to 2 cups of water.
Add seasonings if desired, but don't add salt yet.
Bring to a rapid simmer over med-high heat and then reduce to a low simmer.
Cook uncovered for 20-30 minutes.
Lentils are done as soon as they're tender.
Strain and add salt, if desired.
Serve them warm over brown rice or cold over a green salad.

Hot Peppers

Hot peppers are great sources of: Vitamin A keeps our eyes working, our immune system strong, and our cells growing.Vitamin C keeps our immune system strong and helps our bodies heal quickly.

Instructions:

Look for firm, shiny, bright colored peppers with no browning or soft spots.
Store peppers in plastic bag in refridgerator for 3-4 days.
Cut off the stem and halve the pepper; remove seeds and membrane to decrease the heat.
Sauté or roast.
You can also microwave peppers in covered dish with a little water for 4-6 min or until tender.
Jalapeño, Habanero, Serrano, Anaheim, Chilies

Serving Archer, Baylor, Clay, Foard, Haskell, Jack, Knox, Montague, Throckmorton, Wichita, Wilbarger, Young County

P.O. Box 623
Wichita Falls, TX 76307 . 1230 Midwestern Parkway Wichita Falls, TX 76302
wfafb@wfafb.org
940-766-2322

Quick Links