Archive for December, 2015

Volunteer Spotlight: Deborah Lieder

HPIM2544

Tell us a little about yourself.

My name is Deborah. I have been cooking in the field for 10 years now. I come from a family with lots of women and my grandma was the one who allowed me to spend the most time with her in the kitchen. As I got older, I had the opportunity to nanny for a Greek family, where the wife showed me various traditional dishes and even complied a recipe book for me. Upon leaving high school, I chose to go into the Culinary program though Schoolcraft. I also did a supplementary training in Boulder, CO that was focused on using whole foods and cooking without, i.e. dietary restrictions such as gluten-free, vegan, raw, sugar-free etc. I have worked in every facet of the culinary field, from restaurants to catering and even school lunch programs. I am now in a place where I am developing and growing my own business; I have personal clients that I cater weekly meals to as well as parties. It is very exciting to watch it unfold.

 When did you first become interested in cooking?

 As far as I can remember, I always loved being in the kitchen. I would throw dinner parties for my friends throughout high school so I could test my skills. I have always loved the idea of good food, good people, good conversation and good drink. I love the community that comes from sitting around the table to a good meal. And I have the ability to recreate that every time I cater a party.

What ingredient do you use most?

 The one staple in my kitchen is organic Chicken Stock. I make my own, over a period of about 14-16 hours. It adds such richness and depth to dishes.

What is your fondest food memory?

 Last year, I was able to attend something called Outstanding in the Field. It was a beautiful experience. A group of individuals tour the country, find various farms, have a guest chef come in and prepare a meal based upon ingredients the farm provides. They, then, set up a huge 100 person table, with white linens, in the middle of the farm, and everyone sits to eat what the chef has prepared. It totally encompasses my idea of communing at the table.

How did you end up volunteering for Cooking Matters?

I am a firm believer in that what we receive in life, so must we give back. Because I have experience in the culinary field, and love to teach that which I have learned, Cooking Matters seemed prefect. And it is. J I completely love and feel blessed for the opportunity to be apart of.

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

One dish I am completely loving right now is this:

Ingredients:

1 ea. Turkey Breast

1 T. Oregano, dried

1 t. Fennel Seed

1 T. Salt, divided

½ T. Pepper divided

4 T. Olive Oil, divided

1 ea. Celery Root

2 c. Chicken Stock or Water

1 ea. Fennel bulb

Method: Heat oven to 425

Season Turkey Breast. In large sauté pan, heat 1 T. olive oil. Sear Turkey Breast until golden brown. Finish cooking in the oven.

For celery root, peel outer layer. Cut into large chunks and place into medium saucepan. Fill with chicken stock, if using, or simply water. Once celery root is soft, remove from heat and drain liquid.   Place into mixing bowl. Mash with paddle or whisk attachment, adding in 1-2 T. olive oil and seasoning with salt and pepper.

For the fennel, de-core, and slice in to half inch slices. Toss with 1 T. olive oil, salt and pepper. Roast in oven at 425 for 15-20 minutes, or until golden brown.

On a plate, place celery root mash, then turkey breast, and top with fennel. Enjoy!!

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December 28, 2015 at 7:37 pm Leave a comment

Volunteer Spotlight: Omega Headen

Omega 1

Tell us about yourself.

I am a single parent and have a teenage son. I took an early retirement from the post office a few years ago. I spend most of my time volunteering because it’s what I like to do. I’m a professional volunteer now. I grew up in Detroit and have lived here my whole life.

How did you find out about Cooking Matters?

It was at my son’s school. They did a phone blast to recruit parents who wanted to take a cooking class on healthy eating on a budget. I was a participant, and I really enjoyed it. After class I was so enthused. It thought this was something I could learn to do. I talked to Julie, the chef from Henry Ford, and she gave me Rebecca’s business card. I’ve been volunteering for a little over a year now.

Why do you think it’s important to eat well?

It can help you live longer, for one thing. When you know better, you do better. I never used to think of food as something that was important for health. I always thought of it as more of a hunger pill – something to fill you up. It can be easy to reach of a bag of chips instead of an apple, but you just have to do it. A lot of healthy living is doing.

Do you have any tips for shopping smart on a budget?

I do a lot of my shopping at Honey Bee Market. I go to the reduced shelf at the grocery store and look for fruits and vegetables that have been marked down to a great price. Just because something has been reduced doesn’t mean that you can’t use within the next few days or chop it up and freeze it for later. Sometimes items that are on sale are things I don’t usually use, so I try to buy only what I need. I purchase my meat from Eastern Market. I keep a list of what I need and prices and get it fresh at the counter.

You’ve just begun a term on the Volunteer Advisory Committee. What are you looking forward to about serving on the committee?

I’m looking forward to finding ways to expand Cooking Matters classes so that more people can learn about the it and have the experience that I did. We have a very diverse community in Detroit, and I would like to help reach everyone with this program.

Jessie grad

December 3, 2015 at 11:06 am 1 comment


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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.