WellesleyWeston Magazine

FALL 2013

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/148623

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Page 189 of 211

food & wine "a community effort " Tailgating – Co-ed Crew Style FOOD TENT OMELETS TO ORDER Deborah Haley, the "food" tent coordinator for the Wayland-Weston Omelets made with Egg Beaters or equivalent are a low-fat, high protein crew team, organizes nutritious meals for 106 rowers (including her way to fuel the rowers. daughter Sophia), 6 coaches, and about 40 family members. Feeding 150 people at about 15 fall and spring regattas is a daunting task. Suggested Ingredients: Tomatoes, diced Onions, diced Herbes de Provence Mushrooms, chopped DEBORAH HALEY'S CHICKEN GREEN CHILI WITH WHITE BEANS Egg Beaters or equivalent Salt and pepper Ham, diced Shredded cheese Cooked bacon bits (not imitation) 1 Tbsp. canola oil Broccoli, blanched (chopped frozen broccoli, thawed, works well) 3½ lbs. chicken, cooked and diced 1½ cup diced onion Red bell peppers, diced 4 cloves garlic, minced (Mexican blend or cheddar) Canola oil Sour cream Salsa Spinach 4 cups fat-free reduced sodium chicken broth 1 cup water n 1 jar (16-oz.) green salsa, salsa verde, or tomatillo salsa canola oil. Place small sauté pan on burner over low heat and add 1 to 2 tsp. 1½ tsp. ground cumin n 2 cans (15.5-oz.) small white beans (Navy beans) or 1 can white and 1 ham, bacon, broccoli, peppers, tomatoes, spinach, Herbes de Provence, can black beans Add omelet-topping choices in following order: onions, mushrooms, and pepper. 1 to 2 tsp. salt or to taste n Sauté omelet toppings for 2 to 3 minutes or until lightly browned. 1 tsp. black pepper or to taste n Add Egg Beaters or equivalent to cover toppings. Cook over low to Reduced-fat sour cream, for garnish medium heat while moving and stirring egg mixture with heat-resistant Shredded Mexican blend cheese, for garnish spatula. This creates a fluffier omelet. Cooked rice, optional n When eggs are almost set and spread across bottom of pan, lightly cover with shredded cheese and allow cheese to melt slightly. Heat oil in large pot or Dutch oven over medium high heat. Add onion and n Roll omelet onto plate. garlic, and sauté 6 minutes or until browned. Add chicken, broth, water, and n Serve with sour cream and salsa if desired. n cumin; bring to a simmer. Stir in beans and salsa. Bring to a simmer and cook for 15 minutes. Stir in salt and pepper to taste. n Serve in bowls with cheese and sour cream. For a heartier dish, spoon chili over rice, then garnish with cheese and sour cream. Fortunately, Deborah has a degree in culinary arts and professional experience as a caterer and chef. During the day, she is busy developing Serves 8 to 10 tube foods for high altitude reconnaissance missions in her job for the US Army. While in the evenings, she is busy developing healthy options to fuel over a hundred rowers. Thanks to Deborah's expert orchestration, the crew tent is stocked with fruit, vegetables, granola, and peanut butter and bagels. It is a community effort of many parents who shop, cook, and work shifts We l l e s l e y We s t o n M a g a z i n e | f a l l 2 0 1 3 in the tent to serve. No matter their race times, rowers can stop by the tent to refuel, and their families to grab a snack. In the morning, Deborah and other parents cook omelets-to-order for the rowers, and later in the day serve lunch dishes, as well. "You really appreciate a teammate whose parents are good at cooking hot soups when you 188

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