Archive for July, 2011
Meet Paula Lund, a Northville resident who has been actively involved with Cooking Matters as a class assistant since the beginning of the year.
She and her husband moved here from Milwaukee three years ago. They have two daughters — one is an attorney in Hong Kong and the other works for the British Consulate in Chicago.
In Milwaukee, the couple owned a children’s bookstore for seven years. She grew up on a dairy farm in Door County, Wisconsin, the youngest of thirteen children. “We grew our own vegetables, butchered our own meat, drank our own milk, and lived between a cherry farm and a strawberry farm. How’s that for healthy living?” Paula says.
Aside from volunteering for us, she is also volunteer at the Capuchin Soup Kitchen and tutors children at the Detroit Leadership Academy, where she recently volunteered as a class assistant.
“I wanted to volunteer for Cooking Matters because I love to cook and think it’s important to help people get comfortable and creative in the kitchen. As a new resident to Detroit, I was able to pick and choose the organizations where I would devote my time. Gleaners has a wonderful reputation and I’m proud to be associated with this organization.”
Her favorite classes have been with kids, particularly at the Detroit Leadership Academy where she knew many of them personally.
“The perk of being a class assistant is getting to know many of the coordinators, chefs, and dietitians. Each bring a unique talent to their classes and I’ve enjoyed working with them all.”
Coming from a large family, Paula says her mom was an excellent cook. “I have a cookbook that is a culmination of 35 years of recipes. I have recently been giving relatives and friends copies and encouraging them to share as well.”
Here she shares her recipes for black bean soup as well as asparagus soup. “Most people don’t realize how easy soups are to make and certainly are a healthy way to get your veggies,” says Paula.
1 cup onion, chopped
6 green onions, sliced
3 tablespoons butter
1 ½ cups fresh mushrooms, sliced
1 pound fresh asparagus, cut into ½ inch pieces
1 can (49 ½ ounces) chicken broth
½ cup fresh parsley, chopped
½ teaspoon salt
½ teaspoon dried thyme
¼ teaspoon pepper
1/8 teaspoon cayenne pepper
2 cups cooked wild rice
3 tablespoons cornstarch
1/3 cup water
In a 3 quart saucepan, sauté the onions in butter for 4 minutes.
Add the mushrooms and cook until tender.
Add the asparagus, broth and seasonings; cover and simmer for 30 minutes.
Add the rice.
Dissolve the cornstarch in water; stir into the soup.
Bring to a boil; boil for 2 minutes, stirring constantly.
Black Bean Soup
3 cans (15 ounce) black beans, rinsed and drained, divided
3 ribs celery with leaves, chopped
1 large onion, chopped
1 red pepper, chopped
1 jalapeno pepper, seeded and finely chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 cans (14 ½ ounce) vegetable broth
1 can (14 ½ ounce) diced tomatoes
3 teaspoons cumin
1 ½ teaspoons ground coriander
1 teaspoon hot sauce
¼ teaspoon pepper
1 bay leaf
1 teaspoon lime juice
chopped green onions
In a small bowl, mash one can of black beans and set aside.
In a large pot, sauté the celery, onion, red pepper, jalapeno and garlic in oil until tender.
Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, remaining beans and reserved mashed beans.
Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Discard the bay leaf. Stir in the lime juice.
Garnish each serving with sour cream and green onions.
Last year, Ina Cheatem moved to Novi Community Schools as part of Chefs Move to Schools. This year, she is garnering national recognition for her work with Novi Meadows 6th Grade Upper Elementary School where Ina and her team developed Aztec Grain Salad, which was just selected by the Food and Nutrition Service (FNS) for publication in the Recipes for Healthy Kids cookbooks!
The Recipes for Healthy Kids Competition is an initiative of Let’s Move! with the support of the U.S. Department of Agriculture. The Challenge brings together food service staff, chefs, students, and community members to develop creative, nutritious, tasty and kid-approved recipes that schools can easily incorporate into National School Lunch menus. The goal is to help to increase students’ intake of: 1) whole grains; 2) dark green and orange vegetables; and 3) dry beans and peas. T
Her Team Recipe was selected by a judging panel as one of the top 30 recipes out of more than 340 recipes submitted as a part of the Recipes for Healthy Kids Competition. The recipe will be published and the team highlighted in cook books for home and school use.
Congrats on your selection Ina!
Here is the recipe:
Aztec Grain Salad
This South American high-protein grain, combined with aromatic, roasted squash, apples, and dried cranberries is served as a side dish and is a great addition to almost any entrée.
• 1 3/4 cups of Butternut squash, raw, seeded, peeled, in 1/2 inch cubes (308 gr)
• 1 tbsp of Canola Oil (14 gr)
• 1 3/4 cups of Granny Smith apples, peeled, cored, in 3/4 inch cubes (308 gr)
• 1 1/3 cups of Quinoa, white, dry, uncooked (210 gr)
• 1/3 cup of Dried cranberries, sweetened (42 gr)
• 2 1/2 tbsp of Orange juice concentrate (30 gr)
• 1 1/4 tbsp of Olive oil (15 gr)
• 1 tsp of Honey (7 gr)
• 1/3 tsp of Dijon mustard (1.6 gr)
• 1/10 tsp of Salt (0.4 gr)
• 1 pinch of Ground pepper (0.2 gr)
• 1/2 tsp of Ground cinnamon (1 gr)
1. Preheat oven to 400 F.
2. To cook quinoa, pour quinoa into small (for 6 servings) or large (for 50 servings) saucepan. Add water in a ratio of 1 part quinoa: 2 parts water, i.e.: for 50 servings use 11 cups dry quinoa and 22 cups water. Bring to a boil. Once water is boiling, turn down heat, cover with lid, and let simmer for 15-20 min. or until all water is absorbed into the quinoa. Let cool.
3. Combine apple and squash cubes in a small (for 6 servings) or extra large (for 50 servings) stainless steel bowl. Add canola oil and toss well.
4. Pour apple and squash mix onto a full size (for 50 servings) or half-size (for 6 servings) aluminum sheet pan and place in oven. Roast for 10-15 min. or until butternut squash is soft, yet still firm, and slightly brown on the edges. Let cool.
5. In a small (for 6 servings) or large (for 50 servings) stainless steel bowl, combine: orange juice concentrate, olive oil, honey, Dijon mustard, salt, pepper, and cinnamon. Whisk into a dressing.
6. In a small (for 6 servings) or large (for 50 servings) stainless steel food pan, combine: quinoa, apples/squash mix, cranberries, and dressing. Toss well to combine.
7. Cover and refrigerate for at least 2 hours so flavors can combine.
8. Serve chilled.