Speaking at the Food and Nutrition Conference and Expo 2018 Jose said the best thing we can do is give people jobs. He repeated that mantra at FNCE 2022, stating we need to train adults to cook from scratch and give them jobs they can be proud of. Chef Andres expanded that challenge to include teaching kids to cook in a kitchen at school.
While he wasn't sold on community gardens he supports buying locally and small community business owners.
Jose encouraged dietitians to reach more people, going beyond the people they work with. "We need to stop planning and start cooking. Embrace adaptation. The recipes of the past are not working-make new recipes."
Why the picture at the top of the page? Jose's favorite recipe is Paella. I'll end with my own adaptation of a similar dish.
Jambalaya
(Serves 6)
Remove seeds, pulp and some of flesh from pie pumpkin. Rinse seeds. Roast seeds and pulp at 425 F. for 40 minutes. Dice pulp. Store seeds for a snack.1 pie pumpkin, seeds and pulp removed
Roast shell of pumpkin for 20-30 minutes.
Saute peppers, onion, garlic, fennel and celery in oil for about 10 minutes. Remove to bowl.
1 tablespoon canola oil
2 small sweet peppers, seeded and diced
2 tablespoon onion, diced
2 garlic cloves, minced
2 tablespoon fennel
1/4 cup celery, diced
Slice sausage and brown. Set aside.
6 ounce Italian sausage, mild
Remove tail from shrimp. Remove shells and simmer in water for 10 minutes. Stir in bouillon cube.
12 ounce jumbo shrimp, in-shell, raw
2 cups water
1 not-chicken bouillon cube, low sodium
Saute shrimp for 3 minutes on one side, then 2 minutes on other side. Set aside.
Add sauteed vegetable mix, broth, sausage, diced roasted pumpkin, corn, tomatoes, millet and spices to large kettle.
1 ear of corn, kernels removed
1 cup diced tomatoes
2 teaspoon fresh thyme
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/3 cup millet
Simmer until most of moisture is absorbed.
Add shrimp to mixture just long enough to heat.
Serve jambalaya in pumpkin shell.
