Cranberry and Cucumber Potato Salad –Cranberry Bog Blog #2

26 Jun

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July is fast-approaching, so we better get our potato salad game in check. In addition to the potatoes and the dressing, I like my potato salads to have something crunchy, something pungent, and a little something unexpected.

  • Potatoes: red or yellow skinned
  • Something crunchy: usually another vegetable such as chopped cucumber or green beans, or chopped nuts or chickpeas
  • Something pungent: onion, shallot, scallion, garlic scapes
  • Something unexpected: dried cranberries, boiled egg, something pickled, or spices such as Old Bay, paprika, mustard seed, or caraway
  • Dressing: I like the creamy kinds, but keep it healthy by using mostly yogurt with a little bit of mayo or sour cream

This potato salad recipe comes from the Cranberry Marketing Committee. Who says you can’t put a little fruit in your potato salad? Potatoes with chopped cucumber, sliced scallion, and dried cranberry get tossed in an easy yogurt and sour cream dressing.

Celebrate the summer season with this Cranberry and Cucumber Potato Salad. It’ll go swell with whatever it is you’re pulling off the grill. Continue reading

Strawberry Rhubarb Breakfast Tart ~*Recipe ReDux*~

22 Jun

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This month’s Recipe ReDux theme is all about pie: Tucked in a crust, nothing says love from the oven like pie. Give a healthy makeover to your favorite savory or sweet pie recipe.

I consider tarts to be in the pie category, so Strawberry Rhubarb Breakfast Tart it is.

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This tart is inspired by two recipes in Sarah Britton’s cookbook, My New Roots. I used her recipe for oat crust that she pairs with a pecan cranberry pie in the book. The crust is made using  gluten free rolled oats, coconut oil, maple syrup, salt, and nutmeg.

The filling for my tart was inspired by the cookbook’s fig and buckwheat breakfast tart. I haven’t seen figs around the markets here yet, so I went for berries instead. To make the filling, fold a touch of vanilla extract and maple syrup into some 2% plain Greek yogurt. A few large spoonfuls of homemade rhubarb compote and a pint of greenmarket strawberries give the tart a real spring zing.  Continue reading

Food Service Rotation of My Dietetic Internship

9 Jun

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Casey and I on the roof, adorned in our chef gear

For the last five weeks, I have been interning with my friend and peer, Casey, at the Calhoun School for the food service rotation of our dietetic internship. The school serves breakfast and lunch everyday to a population of kindergarten through twelfth grade students. The chef, Chef Bobo, is wonderful and cares very much about the ingredients, healthfulness, and quality of the food he gives the students.

The chefs in the kitchen rotate positions planning out a menu every 10 days, giving everyone in the kitchen a chance to create a unique menu. My typical day at the school starts with breakfast, usually oatmeal with raisins, house-made granola, yogurt, and coffee. After breakfast, I help with lunch prep, prep for the following day’s lunch, or party prep.

IMG_5102Radishes from the rooftop garden

The school has a rooftop garden, so some days, Casey and I go up to the roof to harvest salad greens and herbs. A few days a week, I help serve the lunch line. I spend the majority of my day in the kitchen helping prep and cook, which really makes me miss my old life as a pastry cook working in restaurants. To me, there is nothing better than washing, peeling, chopping, and cooking in a well-stocked kitchen while I hang out with other cooks and kitchen staff.

Part of my role as a dietetic intern in food service is to learn how to analyze the nutrition and cost of a menu and to make sure food is safe to eat by understanding the flow of food from purchasing to receiving, storing, cooking, holding, cooling, reheating, and serving.

Casey and I, along with one of the chefs in the kitchen, also prepared a table for the school’s health fair where we sampled three different brownies made with healthy ingredients–avocado, black bean, and beet. We cut the brownies into tiny shapes and had students and faculty taste and try to identify which healthy brownie was which (thanks to some of our peers in class for the idea!). Another task that Casey and I helped with was conducting some food safety trainings for the kitchen staff on cross-contamination with gluten and on cleaning the “nooks and crannies” of the kitchen.

IMG_5119Chef Mark, myself, and Casey at the school’s health fair

It has been a fabulous five weeks. I am sad to leave, and a large part of that has to do with how much I will miss all of the fresh, cooked-from-scratch food I ate for lunch. Check out some of the amazing school lunch meals that I ate below. I really piled it on.  Continue reading

Whole Wheat Oat and Yogurt Waffles ~*Recipe ReDux*~

22 May

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This month’s Recipe ReDux theme is: What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics.

Frozen waffles are good, but homemade are SO much better, and better for you. Even the “healthier” frozen waffle brands contain weird, mysterious ingredients and stabilizers.

I got a waffle iron last week (only thirty-something dollars), and have been cranking out these Whole Wheat Oat and Yogurt Waffles every chance I get.

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My first go at the new waffle iron involved Continue reading

(Black Bean) Brownies! Take 2

11 May

IMG_1731Oh, how I love a good brownie. Let me count the ways…This will be my fifth blog post about brownies (sixth if you count blondies), and my second recipe for black bean brownies (see the first recipe here).

These super fudgy chocolate cookie squares contain a whole can (1 1/2 cups) of black beans. And guess what else? The brownies are made without butter, eggs, or flour. WHAT?! How can they possibly be good? They are not good, they are great, and here is why.  Continue reading

Cranberry and Cilantro Quinoa Salad

3 May

IMG_1718Here’s a quick and easy quinoa salad for all of your spring and summer picnics and barbecues, your weeknight dinners, and your lunchbox fillers. Jam-packed with a rainbow of bell peppers, carrots, leek (or scallion), dried cranberries, and fresh cilantro, and dressed with a few squirts of lime juice and some olive oil. Quinoa cooks very quickly, usually within 10 to 15 minutes. The rest of the salad is just chopping, squeezing, and tossing, and that’s about all I want to handle when the sun is shining here in New York City after such a long winter. IMG_1721 Easy, delicious, healthy, and portable. A salad that pleases vegans, gluten free-gans, and vegetable lovers. Continue reading

Chickpea Vegetable Pancakes with Yogurt and Urfa ~*Recipe ReDux*~

22 Apr

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This month’s Recipe ReDux theme is ‘Spring Cleaning:’

“Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.” 

Some hidden ‘treasures’ that I found in my kitchen include: pine nuts, canned pineapple, chocolate balsamic vinegar, amarena cherries, anchovies and anchovy paste, and capers. If anyone has suggestions for what to do with some of these ingredients please let me know in the comments. These ingredients have been patiently waiting to be used for a long time now.

Ultimately, I decided to focus my attention on the chickpea flour that has been hanging out in my pantry. Continue reading

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