2013 in Review

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January 7, 2014 at 9:58 am Leave a comment

Volunteer Spotlight: Dave Zabihaylo

Dave Zabihaylo

Tell us a little bit about yourself and your family.

I’m happily married to Katherine and have two rambunctious dogs. We live in Ferndale and are long-time area residents. Although my wife came from a restaurant family I’m the cook at home and we are both pretty happy about that arrangement.

What led you to Cooking Matters?

I love cooking and was looking for the most fulfilling way to spread my enthusiasm in the kitchen. Last year I focused heavily on eating healthier, as well, and was able to lose 50 lbs through changing my diet and focusing mostly on vegetables and simply-cooked meat. I really wanted a way to help others make healthier eating choices and Cooking Matters was a perfect fit.

What ingredients do you use most when you are cooking?

Vegetables! I love roasting whole chickens and lean red meat, but every meal starts around the vegetable we’ll be having. I really like cooking veggies in new ways like roasting broccoli, which brings out an amazing, nutty taste that you just don’t usually get steaming or boiling it.

Do you have any tips for saving money at the grocery store?

Think seasonally and plan ahead. Buying veggies and fruit that are in season are always the tastiest, but typically are the cheapest, too for fresh.

What is your favorite “sometimes” or “special occasion” food?

Ice cream…I stick to the very smallest portion I can buy, and even then I only buy one. If I kept a whole pint in the house it’d be really hard not to have the whole thing if I let myself.

Do you have a recipe that you would like to share?

I was really pleased to see a ratatouille in the coursework for Cooking Matters, but I’d like to think that mine is even better…

Ratatouille

1 large eggplant

2 large zucchini (equal portion to the eggplant)

1 medium spanish/yellow onion

2 red or yellow bell peppers, whichever are fresher at the market

2 cans (28 oz total) diced tomato, drained (recommend San Marzano)

3 cloves fresh garlic

Extra virgin olive oil

Kosher salt and freshly ground black pepper

Peel eggplant and zucchini and dice into 1/4″ pieces. Dice onion and set aside. Core peppers and dice into slightly larger pieces than zucchini and eggplant.

Heat 3 tablespoons of olive oil into a non-stick skillet on medium-high until nearly smoking. Add eggplant and roast until brown. Turn only a few times to ensure good carmelization. The eggplant will absorb much of the oil, and slowly start to release as it cooks. Remove eggplant with slotted spoon or spatula and add to dutch oven or large, heavy-bottomed pot.

Roast zucchini in existing olive oil until caramelized. Add 1 tablespoon if necessary. Remove with slotted spoon to dutch oven or heavy pot.

Roast onion until just browned and remove to dutch oven or heavy pot.

Roast peppers- keep an eye on them, as they burn easily. Turn down heat if necessary to avoid burning. Remove peppers with slotted spoon to dutch oven or heavy pot.

Add drained tomatoes and raw garlic to dutch oven, season with kosher salt and freshly ground black pepper. Turn heat on to very low and let simmer for about 45 minutes, stirring occasionally. The bottom veggies will just start to caramelize.

Serve with brown rice, quinoa, toasted whole wheat bread, or alongside meat. Hearty enough to serve on its own but great as a side dish, as well.

January 6, 2014 at 11:25 am Leave a comment

Congratulations!

Congratulations to Sandi Svoboda, the big winner of our Extreme Food Makeover Competition.  Read on for her yummy soup recipe using rutabaga.

EMF Photo Collage

Roasted Butternut Squash Soup with Rutabaga

By Sandi Svoboda

Thick, a bit sweet, spicy enough to warm you up, this soup is perfect with grilled cheese, salad and/or a roasted meat dish. The roasting vegetables will warm up your kitchen and make it smell glorious for hours. Until you add anything, it’s even vegan.

Serving Suggestions:

  • Supplement the soup with spinach or roasted tomatoes (pictured) and a dollop of low-fat plain yogurt.
  • Add some a can of low-salt red beans or chick peas to make it a more complete dish.
  • Serve with toasted whole wheat bread.

 

Ingredients:

  • 2 small rutabagas, cut into roughly ½-3/4 inch pieces and peeled
  • 2 small onions, one sliced, one chopped
  • 1 medium butternut squash, cut into roughly ½-3/4 inch pieces and peeled
  • 2 serrano peppers
  • 5 T. Olive oil
  • 1 tsp. Canola oil
  • 4-6 c. vegetable broth, low-salt

 

Directions:

  • Preheat oven to 375-400 degrees F.
  • In three separate pans (because cooking times vary) spread out the rutabagas, squash and peppers.
  • Toss the canola oil with the peppers.
  • Toss 2 T olive oil and the sliced onion with the rutabaga.
  • Toss 2 T. olive oil with the butternut squash.
  • Roast all three pans, stirring every 10 minutes or so, until the vegetables are just starting to brown on the edges. They should be fairly soft (except the peppers).
  • Cool.
  • As soon as the peppers are cool enough to handle, cut them in half lengthwise and scoop out the seeds. Mince the peppers. (Wear gloves if you are sensitive to peppers. Wash your hands well afterward, several times, before touching near your eyes.)
  • Heat the remaining T of olive oil in a large pot. Add the chopped onion and sautee until soft, about 4-5 minutes. Add the minced peppers. Sautee another 2-3 minutes, stirring often and being careful not to burn the ingredients.
  • Add the squash and rutabaga and ½ c. of the broth. Stir to combine and gently heat.
  • When you think the vegetables are heated through, add the remaining broth and bring the mixture to a boil, stirring occasionally. Then reduce the heat and let it simmer for as long as you think it needs. (No, really!) This can be between 10 and 45 minutes.
  • Let cool. Then puree in batches in a blender or with a wand blender in the pot. Add more broth if it seems to thick.
  • Rewarm and serve.

December 20, 2013 at 12:18 pm Leave a comment

It’s time for another Extreme Food Makeover!

It’s that time of year again! This season, we want you to makeover a favorite holiday food using the at least one of three secret ingredients. The goal is to incorporate healthy cooking or baking techniques and nutritious ingredients while maintaining the essence of the dish. Participants will need to email their recipes and pictures of the dish to Marisa at mhrbal@gcfb.org by midnight on Sunday, December 15th. Winners will be announced on Wednesday, December 18.

The competition is open to ANYONE who wants to participate.
Both the winner and the runner up will receive some awesome prizes.

And the secret ingredients are…

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Rutabaga

This purple-topped produce, often confused with a turnip, is actually not a root vegetable, but a cruciferous vegetable. The rutabaga evolved as a cross between wild cabbage and the turnip. It has globular roots and a pale yellow, fine-grained skin and flesh.  It is often described as peppery-sweet when raw and soft and sweet when cooked.   Dating back to the 17th century it was first eaten in Southern Europe and was used as both animal fodder and human food.  Harvested in autumn and the winter months, rutabagas are hearty vegetables that store well and are rich in beta-carotene and high in fiber.  One serving supplies 30% of our daily vitamin A intake and 35% of Vitamin C.

FUN FACT: The International Rutabaga Curling championship takes place annually at Ithaca Farmers’ Market in Greece on the last day of market season.

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Persimmon

Known as the “food of the Gods” in the Greek language and culture, persimmons are a mystery to many consumers.  There are several kinds of persimmon native to Asia, Europe, and the Americas.   In the States, they are grown commercially in California, but persimmons are more widely used and well-known in countries like Japan where the persimmon is the National Fruit and traditional food of the Japanese New Year.

Fun Fact: Astringent varieties of persimmon have a delicate, sweet flavor when ripe but are bitter, or even inedible, when unripe.

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Celeriac

An “ugly duckling” of the vegetable world, celeriac or celery root is a much underrated vegetable.  It is a celery variety, but is also the cousin of anise, carrots, parsley and parsnips.  With a creamy white flesh it tastes like a subtle blend of parsley and celery.  This is another vegetable that stores well, it is an excellent source of dietary fiber and a great starch substitute.  In Europe celeraic is a historic favorite  has been used for medicinal and religious purposes.

FUN FACT:  Don’t toss the tops!  While not the same variety as standard grocery store celery, the stalks sprouting from root are definitely edible.

HAPPY COOKING!

December 9, 2013 at 5:30 pm Leave a comment

Volunteer Spotlight: Mary Gisslander

Future Chef Mary      Mary

Then…                                                     … and now!

Tell us a little bit about yourself. 

I have somewhat of an altruistic personality.  I believe in volunteering in the community – such as the American Red Cross and Historic Fort Wayne to name a few.  I believe that everyone, especially seniors, are entitled to the care, dignity, and wellbeing that they deserve.   I am currently employed in the healthcare field in the dietary department.  This was my goal since I decided to leave a “desk job”.  Once I found out that experience was essential, even in a field which I had never worked, I decided to, as they say, “get educated”.

What made you pursue a culinary career?

I wanted to work in the healthcare field (senior living, assisted living, nursing home etc.). I responded to an ad for a cook assistant in 2008.  The only requirement was “able to read a recipe”.  I did not get the job due to inexperience in this type of setting.  So I entered the Culinary Arts Program at Macomb Community College.  I thought receiving the Prep Cook Certification (three classes – Sanitation, Culinary Techniques and Skills Development) would give me at least some experience working in a professional kitchen.  I was interested in the internship program.  I contacted Chef Nader at Ford Field and he agreed.  At this point, I declared Culinary Arts as my major.  Once I did that, completing the program was inevitable.

What is your fondest food memory? 

Cooking with my dad …… was becoming a Chef predetermined?

How did you first get involved with Cooking Matters?

While taking the Culinary Techniques course in 2009, Chef Hollingsworth informed us of Gleaners Community Food Bank which was involved with Cooking Matters.  I contacted Gleaners, attended their training class, completed the background checks, and volunteered for my first class.

What is the best thing about volunteering with us?

Meeting all the participants and learning as much from them as I am able to teach them from what I’ve learned from my formal education.  Life experiences far exceed book learning.

What do you do in your spare time? 

I’ve let a lot of my house chores lapse while continuing my education and now I’m spending as much time as I can getting my house in order.  I was interested in volunteering with the Rising Stars Academy but then I started a new career in the healthcare field. So I have, unfortunately, let my volunteerism lapse temporarily.  Once I get myself in order, I’ll be better able to service others.  I still make time for Cooking Matters because “cooking matters”.  I think getting involved with the meal programs in the schools is also very important.  So much to do, so little time !

Do you have a favorite recipe to share with us?

Prepare some rice. In a sauté pan, cook some diced chicken breast, add the rice, add some chicken stock, then add some kale.

Don’t forget the seasonings……. I experiment with just about anything in my pantry except salt and black pepper !

It’s not really a “recipe” but is very easy to prepare with as many variations as you can think of just by changing the protein, grain, vegetable, and liquid.  More liquid will result in more of a soup like consistency.

Protein – fish, pork, ground sausage, turkey, beef, and even various canned beans.

Grains – rice such as brown, basmati, or jasmine; quinoa, couscous and other pasta.

Vegetables – fresh, frozen or canned.

Liquids – chicken, beef, or vegetable stocks –  low sodium.

As we say in Cooking Matters, adjust any recipe to what you have in your pantry and make it your own.

Mary and congressman conyers

Mary and Congressman Conyers, who visited her last Cooking Matters class!

December 3, 2013 at 3:33 pm Leave a comment

Volunteer Spotlight: Haley Mullins

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Tell us a little about yourself.

I graduated from college about five years ago with a degree in business administration.  After graduation, I traveled in Australia and worked in fine dining.  That’s where my love of food really started.  Later, I returned to the states, lived Lake Tahoe for a couple of years bartending at a mountainside resort and ended up moving to St. Louis, MO to be closer to home and help out with family.  I realized that finance wasn’t what I was interested in, so I decided to go back to school to become an R.D.

When did you first become interested in nutrition?

I started eating healthy and working out in St. Louis and really experienced an “ah ha” moment.  I felt better than I had in 5 or 6 years, and realized it was because I was eating natural, unprocessed foods.  I became really curious about the science behind the changes I was feeling.

How did you first start volunteering with Cooking Matters?

I got involved in St. Louis.  A regular at the bar where I was working told me about the program.  I wanted to volunteer in some way related to nutrition or food and not take food and nourishment for granted.  I was also interested in providing a way for people to help themselves when facing food shortages.

Have you noticed any big differences since you moved and started volunteering in Detroit?

Nothing huge.  Everyone has that base level curiosity. Everyone all over the country is looking for the same thing.  They want to eat healthy and feel better.  So many people want to change, they just need to learn how.

What is your favorite thing about being a Cooking Matters volunteer?

For me, it’s seeing the students take in the information one week and come back the next with really awesome, insightful questions.  It’s so amazing to know that they are taking it to the next level.

What’s your favorite vegetable?

Beets.  I love how sweet and versatile they are.

Do you have a recipe that you’d like to share?

Here’s one of my go-to recipes. I LOVE making soup in the winter because you can easily make a ton of it and then freeze the leftovers. When I freeze it, I will freeze it in 2 serving units in plastic bags so I only have to defrost enough for one person when I am ready to eat it again.

Southwest Chicken Soup

Ingredients:

1 tablespoon olive oil1 onion, chopped3 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon dried oregano

1 (28 ounce) can canned crushed

tomatoes

1 (14 ounce) can low-sodium chicken broth

1/2 cup water

1 (10 ounce) package frozen corn

1 (4 ounce) can chopped green chiles

1 (15 ounce) can black beans

1/4 cup chopped fresh cilantro

2 cups shredded chicken

Optional toppings: crushed tortilla chips,

shredded Monterey Jack cheese, sliced

green onions

Directions:

1. In a medium stock pot, heat oil over medium heat. Cook   onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes,   broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, chiles, beans, cilantro, and chicken.   Simmer for 10 minutes.
3. Ladle soup into individual serving bowls. Serve with   optional toppings, if desired.
Recipe adapted from Allrecipes.com

October 21, 2013 at 10:44 am Leave a comment

We’re Going Orange!

Go Orange

September is Hunger Action Month.  To raise awareness about food insecurity in our country, some of our (extremely stylish) volunteers have gone orange for No Kid Hungry.  To find out more about childhood hunger and what you can do about it, visit the action center at nokidhungry. org

September 14, 2013 at 3:41 am Leave a comment

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USDA Statement

This material was partially funded by the State of Michigan with federal funds from the United States Department of Agriculture (USDA) Supplemental Nutrition Assistance Program by way of the Michigan Nutrition Network at the Michigan Fitness Foundation. This work is supported in part by the Michigan Department of Human Services, under contract number ADMIN-10-99011. Any opinions, findings, conclusions or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the Michigan Fitness Foundation or the Michigan Department of Human Services. In accordance with Federal law and USDA policy, these institutions are prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800) 795-3272 (voice) or (202) 720- 6382 (TTY). USDA is an equal opportunity provider and employer. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more contact the toll free Michigan Food Assistance Program Hotline at (855) ASK-MICH. Space-Limited USDA/DHS/MNN Credit Statement This material was partially funded by the State of Michigan with federal funds from the United States Department of Agriculture Supplemental Nutrition Assistance Program by way of the Michigan Nutrition Network at the Michigan Fitness Foundation. These institutions are prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. People who need help buying nutritious food for a better diet call the toll free Michigan Food Assistance Program Hotline: (855) ASK-MICH.

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