National Guard Meals Made Easy

Staff Sgt. Khan Eakin, Sgt. 1st Class George S. Roberts and SPC Steele stopped by Indy Style to showcase their cooking skills. With a deployment just weeks away these soldiers are ready for anything even ready to do a little cooking.  The Chef's Academy teamed up with these soldiers to make sure they don't get into a culinary rut.

Since 2002 the National Guard has supported nine month deployment rotations
to ensure the provisions of the Egypt-Israel Treaty, signed in 1979, are met
and peace is maintained in the region.

The 5th Battalion, 113th Field Artillery Regiment, just began the final
phase of its pre-mobilization training for their rotation in support of the
Multinational Force and Observers (MFO) mission in the Sinai here at CAIN.

The 5-113th FA Regt., is a North Carolina National Guard unit.

The 205th Infantry Brigade trains and validates Army National Guard and Army
Reserve Soldiers for deployment or other contingency operations and is
subordinate to First Army Division East, at Fort Meade, Md. The brigade also
trains units of the active Army, U.S. Navy, U.S. Air Force, U.S. Marine
Corps, along with selected members of the interagency and intergovernmental
departments and United States partner nations.

Division East's eight subordinate brigades include the 205th Infantry
Brigade and the 157th Infantry Brigade at Camp Atterbury, Ind.; the 158th
Infantry Brigade and the 177th Infantry Brigade at Camp Shelby, Miss. ; the
72nd Field Artillery Brigade and 174th Infantry Brigade at Joint Base
Maguire-Dix-Lakehurst; the 188th Infantry Brigade at Fort Stewart, Ga.; and
the 4th Cavalry Brigade at Fort Knox, Ky.

 

Chicken Cacciatore

4 Chicken Breast

1 lb. Spicy Italian Sausage

1 med. Onion large diced

1 Green Bell Pepper large diced

1 cup Black Olives

2 cups Mushrooms quartered

2 tbsp Dry Basil

3 cloves Garlic smashed

½ tsp Chili Flakes

1 can Diced Tomatoes

1 cup Red Wine

¼ cup Olive Oil

Salt and Pepper to taste

Bake sausage ¾ done in the oven at 350 when cool cut into 1 inch pieces

Season chicken breast with dry herbs

Brown on all sides in large braising pan and set aside

In braising pan add olive oil mushrooms, onions, peppers, and garlic and

Sautee for about 5 minutes

Add olives and spices cook another 3-5 minutes

Add Red wine and reduce by ¼ and add tomatoes

Arrange chicken in sauce and bake uncovered at 350 pure convection

Until internal temp reaches 155

Foyet de Fomage

1 Sheet Puff Pastry

1 Tart Green Apple (peeled & cored)

1 small Yellow Onion sliced in thin rings

1 Egg with a small amount of water (beaten)

2 cups Grated gruyere cheese

Unfold puff pastry and roll slightly

Slice apple thin

Layer apple, cheese, & onion on half of the pastry

Brush edges with egg wash

Fold over other half and roll edges to seal

Brush with egg wash and bake at 300 -325 convection bake until golden brown

Wild Rice Turkey Supreme

1-1 ½ pounds Cooked Turkey (medium diced)

2 Carrots (peeled and diced)

1 rib Celery (diced)

1 medium Onion (diced)

1 Red or Green Bell Pepper (diced)

2 quarts Chicken Stock

2 cups Cream

1 small box Uncle Bens wild rice

1 Bay Leaf

½ tsp Dry Thyme

1 tsp Dry Parsley

4 ounces Butter

¼ cup flour

1 tbsp Corn Starch

In a large soup pot

Sweat the vegetables in the butter over low heat until soft

Add the dry herbs

Dust with the flour and the corn starch

Add the cream and cook for a few minutes

Add the chicken stock and bring to a boil

Add the turkey and the rice and turn down to a simmer

Simmer until the rice in cooked