We love our volunteers!

February 26, 2010 at 10:40 pm Leave a comment

 We’ve said it many times and we’ll say it again: without the great volunteer chefs and nutritionists who generously donate their time to OFL Detroit, we would get nothing done! In 2009, we had a total of 41 classes. We currently have 42 classes on the books for 2010, 41 of which are before the end of May! So that means lots of volunteer hours logged. To show our hardworking volunteers some love, we threw a Volunteer Appreciation Party at the Crofoot Feb. 24. Check out some snaps from the soiree.

Chef Dave Andrejko and OFL coordinator Sarah Stephison.

 

Chef Jerry Aulph and culinary student Mary Gisslander talk shop.

Special thanks to Chef Michael Geiger from Eastern Market who did an awesome demo on Vietnamese fresh rolls. Even our seasoned (ba-dump-bump, I slay me with my puns) chefs picked up a few new tricks and tips. Here’s Michael’s recipe for Vietnamese fresh rolls and dipping sauce (sorry, no pics of the rolls because we ate them all and went back for seconds).

Chef Michael Geiger conducts his demo from the Crofoot's DJ booth. He must feel at home because he is also a DJ!

Vietnamese Summer Rolls and Dipping Sauce

Recipe by Michael Geiger, Eastern Market

  • 6 oz rice vermicelli or rice sticks
  • 10 oz boneless skinless chicken breast
  • 1 large carrot, peeled and julienne
  • 2 cups of shredded romaine lettuce
  • 1 english cucumber, peeled, seeded and julienne
  • 1/3 cup fresh cilantro leaves
  • cup of fresh mint leaves
  • cup of fresh Thai basil
  • 10 rice paper wrappers ( 8 1/2 inch round)
  • cup of roasted peanuts, chopped

Procedure:
1. Cook the vermicelli in a large pot of boiling water until just tender, 1-2 minutes. Drain the noodles, rinse with cold water, and drain again. Set aside.

2. Fill a large pot of water and bring to a boil. Add chicken breast, reduce to a low simmer, and cook until opaque in center (instant-read thermometer should read 165°F when inserted into thickest part of breast). Transfer the chicken to a bowl and allow to cool. Once cool, shred chicken with hands.

3. To assemble rolls, add warm water to a large shallow bowl or pie plate. Moisten 1 wrapper in the water and place it on a clean cutting board. Place about 1/2 cup of the noodle mixture, approximately 1 oz of shredded chicken breast, some julienne carrots, julienne cucumbers, and a few cilantro leaves, mint leaves, and Thai basil in the center (add a few chopped peanuts at this point if desired.). Fold in each end of the wrapper and roll to completely enclose the filling. Repeat to make 10 rolls.

4. Slice in half and serve with dipping sauce.

Dipping sauce

1/4 cup Vietnamese fish sauce (nuoc mam)
1/3 cup sugar
3 T sugar
3 T rice vinegar
2 T water
1 large garlic clove minced
2 tsp chili sauce

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Entry filed under: Operation Frontline Detroit. Tags: , , , , .

Portion Distortion: How Much You Should Really Be Eating Wheatberry salad recipe by OFL volunteer Karen Lee

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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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