Here’s your favorite demonstration kitchen on YouTube!
Coming to the end of February means that National Nutrition Month is just around the corner. Every March is National Nutrition Month and every year UND celebrates March with many nutrition related activities. This year UND is offering a recipe contest, Student Iron Chef, Lunch and Learn, food drive, grocery bingo, and a wellness screening.
The Delicious and Nutritious Recipe Contest will be going on the majority of the month. The recipe submission deadline is March 21; to find out details about this event click on the following link.
Student Iron Chef Contest Semi-final dates of the competition are March 3rd and March 4th. The final competition will take place on March 11th. Groups of students will be creating a dish consisting of Alaskan Salmon, YUM.
A food drive will take place for the whole month of March. Non-perishable food items and personal care products are appreciated. Donation boxes will be placed throughout the campus.
Grocery Bingo will take place on March 28th at 9pm in the loading dock. It is free to all students and it’s a great way to win free groceries and meet students.
A lunch ‘N learn will be held on March 26th in Gamble Hall from 12:30pm to 1:30pm in room 225. This event is part of the Deans for wellness initiative; it is open to all staff, faculty, spouses and partners of the College of Business and Public Administration. You can RSVP to this email:
The wellness screening will be held at the EERC on March 5th. It is open to faculty, staff, partners and spouses. This is an appointment only event to make an appointment click the following link.
Today in Culinary Corner, we made pretzels for Family Fun Day. They were a big hit, everyone loved them and I couldn’t copy the recipes fast enough to give them out. We gave out over 50 cup fulls of pretzels to attendees and staff!
1 package original Hidden Valley Ranch dressing
1/2 cup olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
One 15-20 oz. bag of pretzels
Mix all ingredients together and coat pretzels. Bake at 200 degrees for 1 hours, stirring every 15 minutes.
Here’s your favorite demonstration kitchen on YouTube!
Any student who has taken chemistry labs would testify that a ton of weight measurement are taken throughout the course. Even though I’ve taken soooo many weight measurements (with 3 chem labs under my belt, and anticipating 2 more), I still have a difficult time visualizing what one gram of a substance looks like.
While surfing the web (yay for outdated sayings! :)), I came across a great website: sugarstacks.com. This website offers visualizations of sugar content in popular foods. I. Was. Floored. Being that my “one gram” visualization skills aren’t the greatest, these pictures helped open my eyes to the egregious sugar content in commonly consumed foods. I needed to share this! Below, I picked out some foods that typical college students consume. All of the pictures and sugar content information belong to sugarstacks.com.
WOW! It sure helps to see the sugar cubes stacked in front of the foods. Now what does this mean for calories? Since sugar is a carbohydrate, each gram has 4 calories. Let’s take the Rockstar energy drink that was pictured first. It has 62g of sugar per can. 62g x 4 calories per gram = 248 calories. 248!!! That’s only from sugar! Hopefully these pictures will help you get a mental picture of sugar content in foods.
TIP: when checking out the nutrition label on foods, always check the serving size and amount per serving. The label below shows its nutrition facts per 1 ounce serving size. However, if you eat the whole bag of food (I took this image from google.com, I’m not sure what the product is), you must multiply the nutrients by 4 to determine what you actually consumed. For example, if you ate the whole bag, you actually consumed 620 calories (155 cals per serving x 4 servings per bag), not 155 calories. This can be deceptive, so be careful!
Check out sugarstacks.com for the rest of their visualizations! And don’t forget to check those serving sizes.
***I do not own any of the pictures in this blog.
Chicken and Dumpling Soup might be the epitome of fall comfort foods. For me, this classic favorite ranks near the top of the list, along with other comforts like stuffing and pumpkin pie. With the weather we’ve been having lately in Grand Forks, this is the perfect recipe to warm up with over a cold weekend!
One topic I mentioned during today’s Crock Pot Cooking class is how perfect crock pots are for college students. They require little cooking skills and can easily work around your schedule. Most recipes make enough left overs for a college student to feast for a few nights!
Crock pots don’t need to be used for just soups or stews, though. I’ve seen tons of recipes for breakfasts, desserts, dips, pizzas, and sauces. Even baked potatoes can be made in the handy crock pot!
Since the Crock Pot Cooking class at 12:30 PM, my crock pot has been doing it’s thing in Culinary Corner while I finish up work. I wish I could adequately describe the way this whole wing of the Wellness Center smells. The best way I can put it is: heavenly, simply heavenly. I can’t wait to dig in to this soon!
I made a few alterations to this recipe before today’s class (below is the recipe with my modifications). I opted for unsalted butter rather than regular butter. Most Americans dietary intake of sodium is already pretty high, which is why I wanted to cut back on salt where I could. The original recipe didn’t include any vegetables besides onions (I used yellow onions, by the way, since they are the best onions for slow cooking). I added carrots and celery to the ingredients to show some more love for the veggies! Carrots and other orange vegetables are incredible sources of vitamin A. Celery isn’t an abundantly rich source for vitamins or minerals, but it does have some vitamin K tucked in there!
Chicken and Dumpling Soup
Stay warm, everyone!
YUM! We made a fantastic treat tonight at Cheap, Fast, and Healthy…
Peanut Butter Chocolate Chip Banana Soft Serve! It may be difficult to say quickly, but it’s a million times easier to eat. Trust me. This soft serve is a healthy alternative to the classic childhood favorite: ice cream. After trying this recipe, you’ll be singing a new version of the ice cream song: “I scream, you scream, we all scream for
ice cream peanutbutterchocolatechipbananasoftserve!”
Okay, that might be an exaggeration…but I’ll let you decide.
One of the reasons why I think this recipe is UH-MAZ-ING is its consistency is nearly identical to ice cream, but without the high fat content. We can thank frozen bananas for that! In general, bananas are a fantastic substitute in recipes that call for anything creamy – like in muffins, cookies, or brownies. Swap bananas for common ingredients like eggs or butter. There are tons of articles on the internet giving pointers on replacing ingredients with bananas. I highly suggest giving it a shot!
Tonight at Culinary Corner, the frozen bananas were the foundation of our soft serve. I would take this dessert over ice cream any night. Try it for yourself and leave your opinion in the comments!! If you are a sucker for peanut butter and have a massive sweet-tooth like myself, this may be the answer to your prayers. Enjoy!
PB Chocolate Chip Banana Soft Serve
2 peeled and chunked bananas, frozen
2 tablespoons peanut butter
1/4 cup chocolate chips
2 tablespoons nonfat milk
small food processor
Plop all the ingredients in the food processor and blend until smooth!
Serves 2 – 3.
Today in Culinary Corner, we took regular chicken salad and made it “skinny” by substituting greek yogurt for mayonnaise! This simple substitution decreases the amount of fat in the salad and it adds a bonus source of protein! We also added in some extra fruits for more nutritional benefits. This recipe is great for college students and other people who don’t have a whole lot of extra time to cook healthy meals or even people with limited cooking resources.
Calling all smoothie lovers! We have recently upped-the-ante on our SuperSmoothies class. Previously, each class was focused on using natural sources of protein. We made one smoothies per class and each guest walked away with a stomach full of protein packed smoothies and the recipe.
But now…*drum-roll please!*, each class will feature 3 smoothies from a wide variety of categories, all for the same price ($5)! You may make a fruit smoothie, a veggie smoothie, a dessert smoothie, a protein smoothie, a breakfast smoothie – the options extend as far as our instructors’ imagination! We still keep nutrition in mind, choosing recipes that are nutritionally optimal, or modifying recipes where we see the need. You make the smoothies with us, drink them in class, are fed nutrition knowledge, and leave with the recipes in hand! Not a bad deal, huh?
SuperSmoothies classes are held on Monday, November 4th; Wednesday, November 20th; and Wednesday, December 4th. See you there!!
Today’s session of Cheap, Fast, and Healthy featured Cinnamon Apple Breakfast Bowls! Fat-free cottage cheese, apples, cinnamon, and a hint of vanilla make the up main ingredients to the dish. Seven people attended tonight’s class and two lucky participants made the dish for us. One superstar guest chef can be seen here, Tyven! Tyven measured the fat-free cottage cheese for our breakfast bowl while another participant washed, cored, and diced the apples. To the cottage cheese and apples, we added cinnamon and a drop of vanilla, mixed it all up, topped it off with a dash more of cinnamon, then voila! A cheap, fast, and healthy breakfast!
Cottage cheese is a wonderful dairy source of protein. The brand we used today supplied 13g protein per 1/2 cup serving. It goes great with fruits, on top of salad, or just by itself! What is your favorite way to eat cottage cheese? Comment below and share your input! Apples supply a healthy amount of vitamin C and carbohydrates. Protein and carbohydrates are crucial in a breakfast meal. Glucose from carbohydrates will jump start your brain and protein helps keep you full until lunch.
What if cottage cheese isn’t really “your thing”? Keep the same recipe but swap cottage cheese out for Greek yogurt. This way, you don’t miss out on the protein or dairy!
Join us in Culinary Corner next Tuesday at 5:30 pm for another session of Cheap, Fast, and Healthy!
My mouth..is…watering. One of the participants from today’s Crock Pot Cooking left her crock in Culinary Corner to “do its thing” while she works. The kitchen door is closed and I can even smell it from my office!! Trust me, no complaints here.
Crock pots are one of the most convenient methods of cooking. They do not require advanced cooking skills or tedious attention. You can fit the cook time around your schedule, too. Simply select how long you want to cook the meal for, then scoot to class, wander to work, or run some errands! What is easier than that??
Sesame Chicken was the entree in today’s class. We used white onion for this recipe, which is the strongest onion. Tip: yellow onions are the most compatible onions for slow cookers – wish I would have learned that before I bought the white ones! I learned this tip from a pin on Culinary Corner’s Pinterest page. Anyhow, the vapors released by cutting white onions tend to make eyes water. This phenomenon is pretty difficult to avoid, so the best thing to do is to cut the onion quickly to reduce exposure to those pesky vapors (cutting white onions while they’re cold will help delay the release of the eye-watering vapors, too). Participants learned an efficient and simple technique to dice an onion, allowing them to continue the recipe with dry eyes. We used the same technique to mince fresh garlic. Everything was made from scratch, including the sauce you see in the crock pot!
Stop by at 12:30 pm next Friday- we’ll be whipping up Chicken Chili! It should be the perfect meal to compliment this fall weather..nom nom nom. See you then, foodies!