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Cordon Bleu chef creates cuisine from food pantry staples

Submitted by on October 18, 2013 – No Comment

Chef Jay cooking with ramen noodles.

Chef Jay cooking with ramen noodles.

The Las Vegas Review Journal did a public service this week in the pages of their paper.

They drew some much-deserved attention to the great work of Chef Jay Jones who does cooking demonstrations at our Family Service Center, and they shared some of his advice and recipes for those on a tight food budget.

Chef Jay Jones is a culinary heavyweight.

He had his own fine dining restaurant, has a background in Cordon Bleu, and teaches at the Las Vegas Culinary Academy.

And, as if that were not enough, he does cooking demonstrations on a regular basis for clients of The Salvation Army’s Food Pantry, located at 1581 N. Main Street in Las Vegas.

His recipes start with items that are part of the regular fare at the food pantry, then combines them with budget-friendly seasonings from the dollar store and foods that folks are likely to have at home already.

Here’s a great example:

Five spice ramen with sesame meatballs
½ pound ground beef
¼ cup breadcrumbs
1 teaspoon onion powder
1 tablespoon sesame oil
1 teaspoon garlic powder
2 tablespoons Chinese five-spice powder
2 packages ramen noodles
Salt and pepper, to taste

In a large bowl, mix beef, breadcrumbs, onion powder, sesame oil and garlic powder until combined. Roll into ½-inch meatballs (larger if you like). Put on sheet pan and bake in a preheated 350-degree oven until brown and done (155 degrees internal temperature).

Bring 4 cups water to a boil add five-spice powder. Add ramen (do not add seasoning packets) and meatballs. Cook until ramen is done.

:: Click here to read the rest of the story on the Las Vegas Review Journal website.
:: Click here to connect with The Salvation Army in Southern Nevada on Facebook.
:: Click here to contact our Public Relations Director Leslee Rogers in Las Vegas if you’d like to support our food pantry!

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