All Things Orange

 Some of the most naturally flavorful foods are root vegetables.  I used sweet potatoes and butternut squash in these dishes.  The first photo is a sweet potato cornbread.  We mixed up a quick batter of milk, cornmeal, flour, salt, and sugar.  Then we incorporated a couple of mashed, roasted sweet potatoes.  The batter went into a preheated, greased cast iron skillet.  As soon as the mixture hit the screaming hot pan, a crust formed and the baking powder started to take affect and inflate the dough.  They went in the oven for about 20-25 minutes.  They were only slightly sweet and light and fluffy.  Heaven on a plate with a little butter...though not too much, this is nutrition lab. 

 

It doesn't get much easier than this dish.  Simply, cut up butternut squash into large chunks.  Toss them with olive oil, chopped sage, salt, pepper, maple syrup, and garlic paste.  Throw them onto a preheated sheet pan. The squash should sizzle when it hits the pan.  This creates a nice crust on the outside while maintaining a tender interior. They get roasted for about 30 minutes and they turn out are sweet and aromatic.  On a fun fact note: sweet potatoes are one of the most nutritionally beneficial per pound.  That means they pack amongst the most vitamins and minerals for their weight.  Now that's bang for your buck! 

Cravin' Asian

Asian cuisine can be made nutritious super easily and it is so good. This was my second time making sushi, except this time it was vegan. First, I steamed the rice, then sprinkled it with vinegar and sugar. We stuffed our rolls with avocado, carrots, and cucumber. The process is very simple. First you take a seaweed sheet and spread rice over two thirds of the sheet. then assemble your veggies at the end of the sheet and roll. You use a bamboo mat to help guide the roll over and then just keep tucking the stuffing in, so that nothing pops out. I must have done okay, because I got a thumbs up from a tiny Asian lady who was passing by the lab on a tour of the school! Sushi is okay, but rather bland. It would have had more substance with the addition of some crab or fish. The other dishes my group made included a vegetable stir fry with a soy and agave reduction, a cold orzo and tomato salad, and a carrot and ginger soup. They were all light, refreshing dishes.

The "Seafood" Diet

On day 3 of Nutrition I made shrimp cakes. They were originally supposed to be salmon and shrimp cakes, but the salmon that was delivered was icky, so shrimp it is. First I minced the shrimp, then cooked them in a saute pan. Next I made the cakes with bell peppers, jalapeno, garlic, cream cheese, egg, bread crumbs, and scallions. Then you just bake them off on a greased sheet pan. I served them with sour cream and chives for garnish. the rest of my group made a pineapple salsa, black bean, tomato, and feta salad, and corn muffins. It was like eating at a Southwestern spa!

Weight Watchers Supreme

Nutrition, Day Two! I was assigned the garlic roasted potato's. I quartered red new potatoes and first, steamed them.This is key1 It just starts to cook them and they turn glossy. Then you toss them in olive oil, minced garlic, salt, and pepper. Next you throw them onto a preheated PAN. This gives them a nice crispy crust, but they stay fluffy and light on the inside. Best roasted potatoes ever!

Other people in my group made Pollo en Camisa, which is just steamed chicken. It utilizes the en papillote cooking technique. We simply enclosed chicken and veggies in a parchment paper envelope and baked in the oven.

Another person made not-as-guilty blondies and brownies. The blondies were awesome, brownies not so much. You just can't mess with brownies.

Nutritious and Delicious! Mystery Solved.

The lab I am in currently is Nutrition and Sensory Analysis. On my first day my group made an open-faced Mediterranean sandwich with grilled veggies, pineapple, and provolone. It all went on top of poached chicken and toasted Ciabatta bread. We also made a white bean puree to act as a healthy spread, an alternative to mayo. Other groups made wraps, a chicken salad, and hummus with pita chips. Everything was delicious and refreshing. You can't beat healthy and tasty!

Grocery Shopping 101

So after a very extensive break, I'm back! My first lab of spring semester was called Purchasing and Product Identification, or Storeroom for short. This class is dreaded by most, but I found it quite interesting. It was like working in a miniature, but well-stocked grocery store. Each day we would build the requisitions for all of the labs. This means stocking carts with all the perishable ingredients that each lab will need for that day. The final exam for the class was to identify 50 food items ,everything from grains and legumes to herbs and vegetables.

The above picture is of the ethnic ingredient section, including Soy Sauce, Sriracha, Pickled Ginger, and Curry Paste.

This is a picture of the walk-in, designated for cold produce. It is sorted by groups like Brassicas (broccoli and cauliflower), Shoots (asparagus), Herbs, Roots, etc.

A Cake's a Cake, right?

If I wasn't covered in icing I would swear I couldn't make such a cake. We started by making a sponge cake yesterday. The layers chilled overnight and then got a city-girl makeover. Now they're runway ready, or at least they'll get in the door. We made a Swiss buttercream, which sounds really impressive, but really isn't that complicated. I weighed out egg whites and sugar, then cooked them in a double boiler over simmering water. After the mixture had come up to 120 degrees, and the sugar was almost melted, I removed it from the heat. Then we poured the syrupy liquid into the mixer and fitted on a whisk attachment. We whipped it until it was just above room temperature. Then we added more butter than I would ever care to admit and added a little vanilla. Now comes the fun part. We place our single cake layer onto a spinney stand. Then we proceeded to slice our cake into three even layers. Next we filled each layer with raspberry jam, sealed in with a little vanilla buttercream. After the cake was completely stacked we coated the outside with the butter cream. This process involves a lot of waste since you're not supposed to get any crumbs in the icing. Next we attempted to smooth the surface and remove any excess. Then we marked the cake (where to slice) and made simple puff-swirl things on the top of each slice. Last we coated the sides with this flaky crunch. It looks like fish food, but I was told it tastes like a waffle cone. I'll take your word for it. Personally, I would have left it off. However, I think the Meklenburg Food Bank got some pretty tasty cakes. Well done class. We made it through our fist lab. Now we just have to pass the final!