(FOX 2) - Gleaners has many wonderful programs, one of them is Cooking Matters.
Cooking Matters is a nutrition-education program that connects low-income individuals and families with food by teaching them how to prepare healthy, tasty meals on a limited budget. Cooking Matters is a six-week program, two hours once a week.
Chef Jake Williams from the Cooking Matters kitchen joined us on Gleaners Double Your Donation Day to tell us more about the program, and to show us some of their breakfast recipes.
You can hear more from him in the video player above, and get his recipes below.
BREAKFAST BOWL W/MICHIGAN BLACK BEANS
Pickled Red Onions
1 medium size Red Onion - sliced thin
½ cup Apple cider vinegar
¼-cup MI honey
1 T salt
1. Place apple cider vinegar, honey and salt in a small sauce and heat until honey and salt dissolve completely
2. Once the mixture reaches 150F. In a heatproof container place the red onion slices and pour pickling mixture over red onions
CRISPY ROASTED CHICKPEAS
1 cup full cooked chickpeas
½ tsp salt
1 tsp turmeric
2. Preheat oven to 450F
3. Dry out chickpeas as thoroughly as you can using a paper towel.
4. In a small bowl, add olive oil, salt and turmeric. Mix and add chickpeas.
5. Place chickpeas onto a small baking sheet and roast in over for 12-15 minutes or until chickpeas begin to blister and crisp.
BREAKFAST BOWL W/MI BLACK BEANS
1 egg for each bowl
1 cup fully cooked MI black beans
2 cups finely chopped kale or other hearty green
1/2cup cup cooked rice
½-cup small dice onion
2 T olive oil
1 T minced garlic
1 T minced jalapeno
1 tsp salt
1 tsp chili powder
¼ tsp cumin
1. Cook rice according to package directions
2. In a medium sauté pan add olive oil and caramelize diced onion.
3. Add black beans, garlic, jalapeno, salt, chili powder, and cumin and heat for 5-7 minutes.
4. In a separate small sauté pan cook 1 egg sunny side up
5. In a medium sized serving bowl - place rice, black bean mixture, pickled onions, chickpeas, and top with a sunny side up egg.