RECIPE DETAILS
Item ID: 1800989
Serving Size: ½ Cup (4 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Bison, Pasta, Noodles
Allergens: Wheat
RECIPE DETAILS
Item ID: 1800989
Serving Size: ½ Cup (4 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Bison, Pasta, Noodles
Allergens: Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. We recommend scaling based on multiples of servings per pan. Click the “Reset” button to return to the default standard batch size.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Onion: 78%
- Celery: 83%
- Carrot: 83%
- Diced tomatoes, canned: 66% (drained)
Pre-Preparation
- Wash produce as needed.
- Mince the garlic.
- Cut off the ends and remove the skin from the onion, then dice into small cubes.
- Slice celery stalks into long strips, then dice into small cubes.
- Cut the top end off the carrots, then dice into small cubes.
- Drain canned diced tomatoes and set aside.
Preparation
- Cook whole-grain elbow pasta according to package directions until al dente. Drain and set aside.
- Brown the ground bison with oil in a tilt skillet over medium-high heat for about 15 minutes, or until the internal temperature reaches 155°F. Season with salt and pepper.
- Drain the bison and set aside.
- Sauté the onion, garlic, carrots, and celery in oil in the tilt skillet over medium-high heat for approximately 10 minutes, or until the vegetables are softened.
- Add the beef stock, drained diced tomatoes, corn, and cooked bison to the tilt skillet.
- Bring to a simmer and cook for about 20 minutes.
- Add pasta and combine all the ingredients.
- Hold hot until service at or above 135°F.
Serving
Serving size: 1/2 cup (4 oz.)
Recipe Source: Chef Ann Foundation
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ÂĽ cups |
| Vegetables, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0.25 oz eq |
| Meat/Meat Alternatives | 0.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 162.51 kcal |
| Total Fat | 8.98 gm |
| Saturated Fat | 2.52 gm |
| Trans Fat | 0.00* gm |
| Sodium | 568.42 mg |
| Carbohydrates | 13.71 gm |
| Fiber | 3.17 gm |
| Sugars | 2.49 gm |
| Added Sugars | 0.00* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
