The Barnes & Conti Virtual Food Truck

About the Food Truck

We've put together some new recipes and some old favorites that we hope will nourish you during the crisis.

Our only criteria was that the recipes be relatively easy to make, reasonably healthy, and consist mostly of ingredients that you are likely to have on hand, or will be able to get easily.

We are going to be sharing recipes regularly so please watch for them. And, we would love to have you submit some of your favorites as you socially distance and/or shelter in place, and we will put them up on our website.

Carrot and Cashew Soup

From the collection of Kim Barnes

Ingredients:

• 1 tbsp. butter
• 1/4 cup oil
• 1 1/2 cup chopped onion
• 4 cup grated carrots (tightly packed)
• 3 oz. tomato paste
• 1 cup chopped apple
• 6 cup stock (chicken or vegetable)
• 2 tsp. salt
• 1/3 cup brown rice
• 1 cup golden raisins
• 1 cup raw cashew pieces
• 2 1/2 cup yogurt

Method:

1. Melt butter and oil in soup pot. Saute onion 1 minute, stir in carrots, and saute until onions are soft and transparent.
2. Stir in tomato paste, apple, stock, and salt. Bring to boil and stir in rice.
3. Cover and cook 45 minutes until carrots are tender, not mushy.
4. Remove 1 cup of soup, whiz in blender until smooth, return to pot.
5. Add raisins and cashews. Bring to boil and simmer about 5 minutes or until raisins are plump.
6. Serve; add a dollop of yogurt to each bowl.

Serves 4-6
Excellent when reheated also.

Spring Pea Soup

Lauren Powers, SVP Business Development

Nothing says comfort food like split pea soup. Here's a take on it where you can include cooked frozen peas, if you like.

Ingredients:

Method:

Serves 4–6

Mushroom Lover’s Pasta

Joel Kleinbaum, Internet and Web Consultant

Joel Kleinbaum, our recipe and newsletter editor contributed this. It's much easier to make than mushroom risotto (see Lauren's article in the newsletter), and the dried mushrooms are optional.

Ingredients:

• 1/2 lb. mushrooms (crimini and portabello are best), sliced or chopped in bite-sized pieces
• 3-4 cloves garlic (or more), minced
• 2 tbsp olive oil
• 1/3 cup Italian parsley, chopped
• 1 oz (or more) dried porcini mushrooms (optional)
• 1/3 cup dry white wine
• 1/3 can (or more) tomatoes (Italian, if possible)
• Your favorite dried pasta; penne, fusilli, and linguine all work well. (16-12 oz)
• Parmesan cheese for grating at the table
• Salt

Method:

1. If using dried porcini, soak them in about 1/2 2/3 cup almost boiling water for at least 10 minutes. Reserve the soaking liquid! It is full of flavor. Squeeze any excess moisture out of the mushrooms (but reserve it), and strain the soaking liquid and chop the reconstituted porcini.
2. Put a large pasta pot on to boil. Add about 1 tbsp salt to the pasta water.
3. Slowly sauté the garlic in the olive oil in a sauté pan large enough to accommodate all the mushrooms until the garlic just begins to color. Add the mushrooms, 1/4 tsp salt, and saute over medium high heat until the mushrooms give off their liquid, and reduce considerably in size.
4. If using the dried porcini, add them now, along with the parsley. If not, just add the parsley and saute another minute or two.
5. If using the dried porcini, add the porcini soaking liquid bring to a boil, and reduce until the liquid is greatly reduced (2 tbsp or so).
6. Add the wine, and reduce it to a 2 tbsp or so.
7. Add the tomatoes, bring to a boil, and simmer until the pasta is done (or boil, if there is a lot of liquid, until the sauce is the consistency that you like).
8. In the meantime, add the pasta (3 oz per person for a modest portion, more for hungry teenagers) and cook until al dente. Sauce the cooked pasta in a warm bowl, and serve with plenty of parmesan cheese for grating.

Serves 4

Cacio e Pepe

Lauren Powers, SVP Business Development

Cacio e pepe is a traditional Roman pasta dish, usually made with spaghetti or bucatini. Cacio e pepe means cheese (pecorino romano is traditional) and pepper. Lauren says she use this recipe as a base and frequently adds available veggies (peas, onions, mushrooms) and/or sausage. But, plain is equally as perfect.

Ingredients:

• 1 lb pasta (spaghetti, bucatini, penne, whatever you have on hand)
• 3-4 tbsp olive oil
• 1/2 - 3/4 cup grated locatelli (pecorino romano cheese)
• 1 tbsp coarsely grated fresh pepper (or to taste, but don’t be afraid to use a generous portion)
• Coarse sea salt to taste
• 3/4 -1 cup reserved pasta water

Method:

1. Boil pasta in water until al dente.
2. Reserve one cup of past water when draining. Do not rinse.
3. In same pot, heat olive oil and add pepper and salt. Add about ½ cup of the pasta water. Add the pasta to the olive oil. Toss and while tossing add grated cheese. Add more water if needed to make a creamy sauce. Add pepper, cheese and water while stirring to make a creamy sauce. Add salt to taste

Serves 4 - 6

Mediterranean Tuna Salad

B. Kim Barnes, Barnes & Conti CEO

Here’s a quick and easy recipe from the collection of Kim Barnes.

Ingredients

• 1 (6-ounce) can or jar of tuna (packed in spring water)
• 1/2 cup artichoke hearts, diced (from a jar)
• 1/2 cup pitted Kalamata olives, chopped
• 1 roasted red pepper, chopped (or a jar of same)
• 1/4 cup fresh chopped parsley
• 2 tablespoons slivered basil leaves (or a smaller amount of dried basil)
• 3 tablespoons olive oil
• Juice of 1 lemon (if not available, substitute with some good balsamic vinegar)
• Salt and fresh ground pepper, to taste

Method:

1. Combine all of the ingredients in a bowl and season with salt and pepper. Chill until ready to serve.
2. Serve in lettuce leaves, on a baguette, or on whole grain crackers.

Serves 2 as a main dish, and 4 as a salad or appetizer

Chili for Days!

Lauren Powers, SVP Business Development

Lauren contributed this family favorite, which will feed a family of four for 2-3 days. The ingredients are easy to get, and you may have most of them in your cupboard already.

Ingredients:

• 2 lbs turkey or beef, coarsely ground
• olive oil for browning meat and sautéing vegetables
• 1 cup onion, chopped
• 1 red pepper, chopped
• 1 tsp garlic, minced
• 1 large can whole tomatoes, mashed with juice
• 2 cans red kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 6 oz can of tomato paste
• 2 1/2 cups hot water
• 2.5 – 3 tbsp. chili powder
• 1/2 -1 tsp chipotle chili powder, (nice for a smokier taste, but optional)
• 1 1/4 tsp salt
• 1/4 tsp cayenne or 1/2 fresh jalapeno pepper, seeded and chopped
• 1 tbsp sugar
• 1 tsp oregano
• 1/2 bag frozen corn kernels

Method:

1. Brown the turkey or beef, drain fat and put aside.
2. Saute onions, red pepper, jalapeno pepper and garlic.
3. Add tomatoes, tomato paste, water, chili powder(s), salt, cayenne (if not using jalapeno), sugar and beans.
4. Add meat simmer on low for about 2 hours.
5. During last 5-10 minutes, add frozen corn.
6. Serve with assortment of toppings including sour cream, chopped onions, grated cheddar cheese, guacamole and/or fresh chopped cilantro.

Serves 4 for 2-3 meals

Great-Aunt Josephine’s Coffee Cake

Kim Barnes, CEO

Kim says that this is absolutely the most fabulous coffee cake ever, and you probably have most of the ingredients in your kitchen already.

Ingredients:

• 3 cups all-purpose flour
• 1/4 tsp salt
• 1 1/2 cups sugar
• 1 cup butter, softened
• 4 eggs, separated
• 1 cup milk
• 3 tsp baking powder
• 1/2 cup sugar
• 1 tbsp cocoa
• 1 tsp cinnamon
• Butter for the pan and the top

Method:

1. Preheat over to 375 degrees. Grease a two piece tube pan thoroughly with soft butter, including the tube, to within 2 inches of the top.
2. Mix sugar, cocoa, and cinnamon in a small bowl. Sprinkle a spoonful of this mixture into the greased pan and turn and pat the pan until the butter is completely coated (add more cocoa mixture if needed). Make sure to coat the tube.
3. Sift flour with salt and set aside. Note: The original recipe said to sift the flour six times. Feel free!
4. Separate eggs, and beat egg whites to soft peaks; set aside.
5. Cream butter with sugar; add egg yolks one at a time, beating thoroughly between additions.
6. Add flour to butter mixture alternately with the milk, beginning and ending with flour. Add baking powder to last addition of flour (don't forget this step!).
7. Gently fold in egg whites by hand.
8. Put five large spoonfuls of batter evenly spaced in the greased and sugared tube pan. Sprinkle generously with cocoa mixture. Continue to alternate batter and cocoa mixture, saving a little to sprinkle on top.
9. Top with 8 large dabs of butter.
10. Bake 1 hour. Leave in pan until completely cool. Remove the outer piece of the pan. Loosen cake from bottom with spatula and make sure the cake can turn around the tube, then lift carefully off tube using two long knives or spatulas for support underneath.

Recipe: Moisturizing Homemade Hand-Sanitizer with Essential Oils

Nermin Soyalp, Curriculum Design and Development Consultant

Nermin says, “In the last couple of weeks, hand sanitizers were in high demand and hard to find, which encouraged me to make my own at home. It turns out hand sanitizer is not that hard to make! And the ingredients may already be at your home.”

Ingredients

• 3 ounces of high-proof vodka or rubbing alcohol. (Nermin says that she had the rubbing alcohol at home, so she used it)
• 3 ounces of pure 100% aloe vera for a cream-like-result or you can also use witch hazel to make a spray.
• 7-12 drops of lavender essential oil
• 30-35 drops of tea tree essential oil
• 1/4 teaspoon of vitamin E oil.

Method:

1. Nermin recommends using a measuring cup (pictured) for mixing, it will make bottling the sanitizer easier
2. Add essential oils and vitamin E oil in a cup and swirl. Breathe in the aroma (for fun). It should smell very good.
3. Add the alcohol, mix well.
4. Add the aloe vera and mix it again.
5. Pour the mixture inside a dark secure bottle. Nermin used the aloe vera bottle, since she had emptied it.
6. Shake gently before each use.

Says Nermin, “I wish you healthy and virus-free weeks ahead.”

Spinach and Rice Casserole

Lauren Powers, SVP Business Development

Lauren contributed this gluten-free, vegetarian main dish, similar to spanakopita.

Ingredients:

• 1 tbsp butter
• 3/4 cup chopped onion
• 2 tsp flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 cups milk
• 2 cups cooked white rice
• 3/4 cup (3oz) crumbled feta
• 1 large egg slightly beaten
• 2 large egg whites
• 10 oz pkg frozen spinach, thawed, squeezed and drained
• 2 tbsp grated parmesan

Method:

1. Preheat oven to 400 degrees.
2. Sauté chopped onion in butter until soft. Remove from heat and add flour, salt and pepper.
3. Gradually add milk stirring with a whisk until well blended. Bring mixture to a simmer and cook one minute or until slightly thick, stirring constantly.
4. Remove pan from heat and add rice, egg, egg whites and spinach.
5. Pour into greased 9" pie plate. Bake for 35 minutes or until set.
6. Broil top until golden (about 2 minutes),
7. Cut into wedges and serve.

Serves 4 as a main dish and 6 as a side dish.

Healthy Banana Muffins

Bette Krakau, Senior Associate

Ingredients:

• 3 extra large bananas or 4 regular sized, mashed
• 1 regular egg or 1 flax egg (1 heaping tablespoon ground flax mixed with 3 tablespoons water, let sit for 2 minutes)
• 1/2 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (if available)
• 1 cup almond milk, or other non-dairy milk
• 2 cups flour (I use 1 cup all purpose and 1 cup whole wheat and top off the 1 cup of flour with Almond Flour)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 tsp nutmeg
• 1 tablespoon flax seed or combination hemp seed and flax seed
• 1/8 teaspoon salt
• 1/2 cup almond slices or chopped almonds (for topping)

Method:

1. Heat oven to 325 degrees F. Add the bananas to a large bowl and mash with a fork. Next, add the egg, coconut oil, almond milk, vanilla extract and almond extract. Whisk until combined.
2. Add the remaining dry ingredients and mix with a wooden spoon or spatula until everything is mixed together and batter is formed.
3. Use a scoop to put the batter into a greased muffin pan and top each with the sliced or chopped almonds.
4. Bake until an inserted toothpick comes out clean or muffins feel firm to the touch, 25-30 minutes. Leave the muffins in the muffin tin for about 5 minutes and then transfer to a wire rack to cool completely.

Carrot Soufflé

Sandra Florstedt

Sandra Florstedt is a long-time friend of Barnes & Conti. Sandra adapted this recipe Mae’s Menu who adapted it from Cooking Light. Sandra says, "Because this dish contains no beaten egg whites, it is not a true soufflé. The name, carrot soufflé, is derived from its light airy texture. It’s more like fluffy carrot pudding. Delish and healthy!"

Ingredients:

• 7 cups chopped carrot (about 2 pounds)
• 1/4 cup granulated sugar
• 1/4 cup sour cream, crème fraiche, or Greek yogurt
• 3 tablespoons all-purpose flour
• 2 tablespoons butter, melted
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 large eggs, lightly beaten
• Cooking spray
• 1 teaspoon powdered sugar

Method:

1. Preheat oven to 350 degrees.
2. Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients(granulated sugar through eggs); pulse to combine.
3. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350 degrees for 40 minutes or until puffed and set. Sprinkle with powdered sugar.

Serves 8 as a side dish.

Tortilla Española

Lauren Powers, SVP Business Development

Tortilla Española is a traditional Spanish dish of potatoes, eggs, and onions. It only shares a name with the new world tortilla which is also a “little cake” (literal translation of the Spanish), but of masa corn flour or wheat. Even with shortages in the grocery stores, potatoes, eggs, and onions should be easy to get, and together, they make for a comforting main dish.

Ingredients:

• 5 Yukon gold potatoes, thinly sliced
• 2 large onions, thinly sliced
• 5 eggs, beaten
• 1 tsp. of salt
• salt and pepper to taste
• 4 tbsp. olive oil (olive oil is best, but if you can't get it, feel free to substitute)

Method:

1. Boil potatoes in water and one tsp. of salt for about 7 minutes until tender. Rinse, drain and dry.
2. Sautè onions in 2 tbsp of olive oil about 10-15 minutes and put in large bowl with potatoes.
3. Beat the eggs and add salt and pepper.
4. Pour into bowl with potatoes and onions.
5. Add 1 tbsp of oil to clean fry pan.
6. Pour in egg mixture.
7. When 3/4 cooked, invert omelet onto large plate. Wipe the pan clean.
8. Add another tablespoon of oil and heat. Return tortilla to pan with uncooked side down. Cook till done.
9. Let stand before cutting into slices.

Serves 2-4 as a main dish.