Author Archive

Volunteer Spotlight: Steven LaFraniere

Steve

Tell us about yourself.
I’ve been cooking since I was 18. I still love it today after 40 years. One of reasons I do it is because I like to see other people enjoy my food and the things that I make. I’ve been working at Capuchin Soup Kitchen for 20 years. I am the assistant chef and prepare all the meals. We serve breakfast and lunch at the Meldrum site. I also work with our volunteers every day and guide them to do the things that needs to be done.

What does the Capuchin Soup Kitchen do as an organization?
Capuchin offer services to those in need without charging any fees. We do a lot more than meals – we arrange for showers, clothing, AA meetings, and a garden program. We provide our neighborhood with services. We’re there to serve the people and help make their lives a little easier .

What is your experience with the Cooking Matters program?
When I did my first Cooking Matters class, it was called Share Our Strength. I was a resident at Jefferson house, where I teach classes now. Back then we talked about the food pyramid, but otherwise class went the same way. A chef from Union Street a restaurant in Detroit came in and worked with us. I liked the fact that he came in and taught us. It made me want to pay it forward. I left Jefferson House and have been in recovery for 22 years. When Cooking Matters came along later, my boss Allison Costello started doing a class at Gleaners for single mothers. That’s when I became involved as a volunteer. This was my seventh year teaching the guys at Jefferson House.

What do you enjoy about volunteering?
I have learned so much from working with volunteers at CSK and how enjoyable it can be.  Two or three guys come from Jefferson House help at Capuchin every day. It’s a nine month program. We get them to come and help work in the kitchen. After I work with them in the Cooking Matters class, things change. I build a better relationship with the group. They have a whole different attitude.
Some of the guys are really interested in cooking, but some don’t really care that much. I try to gear the class towards them as much as possible. I want to show them skills they could use if they have a date over or want to impress their families, and how to keep within a budget. Some of the guys have never been in a kitchen before in their lives. It’s fun when you find someone who can’t cook and egg and they get really into it.
Because Jefferson House is a residential program, we do the classes a little differently there. We do a competition for final week – one team makes an entrée and the other does dessert and salad. We plan the menu week four, shop for the ingredients week five, and make the food week six. As much as we can, we give them free range to give their input and create the meal.

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

Roasted Vegetables or Potatoes

Ingredients:
Vegetables of of choice (I like yellow squash, green zucchini, roma tomatoes, fresh asparagus, red, green & yellow peppers, and  fresh garlic – chopped or bulb, or potatoes)

Directions:
Cut veggies into 1/2 inch pieces
In a large bowl combine:
1/4 cup olive oil
2 tablespoons chopped garlic
Fresh or dried herbs
Basil
Thyme
Oregano
Marjoram
Paprika
Sea salt
Pepper
Place veggies in bowl and toss.
Put seasoned veggies on a lined cookie sheet and bake for 15 to 20 mins until tender, or place in foil and put on a grill for 15 to 20 mins. If doing red skin or white potatoes, cook ½ hour to 45 mins until tender.

March 30, 2016 at 10:15 am Leave a comment

Volunteer Spotlight: Stacy Miller

Stacy Miller

Tell us a little about yourself.

I am a mother and my children are grown. I have been in the food industry all of my adult life.  A few years ago I watched a movie called A Place at the Table that totally changed the way I think about everything related to food. That’s how I found out about Gleaners and the Cooking Matters program.  I know about food, am good with people, and have time to volunteer, so I was hoping I could make a difference.

When did you first get involved in the food industry?

My first job was at the local Dairy Queen when I was 13 years old.  I saw other kids my age working there and asked how they were able to get a job when they were so young.  They told me to go to the counseling office to get a green card saying my grades were high enough to handle working and studying.   I wanted a job to make money, so I did it.  It’s been a natural progression from there.  I moved on to dishwashing, waitressing, and cooking.  I went to culinary school to study cakes and pastries.  I have one more semester left to finish my degree.  Right now I’m a cake decorator for Costco.  Once I started working around food, I never stopped except to focus on photography for three years – but depending on what you photograph that could be food related too!

What ingredients do you always have in your kitchen?

A wide variety of fruits and vegetables, and Greek yogurt.  I was a vegetarian for several years before I slowly started reincorporating meat into my diet, but mostly we eat fruits and vegetables at home.

What is your favorite thing about volunteering with Cooking Matters?

I’m volunteering in my 4th Cooking Matters class and have worked with teens, middle school students, and now kids in the 3rd to 5th grades.  I like seeing kids try to eat stuff that they’ve never seen before.  Some of them are convinced that they won’t like certain things, but when they taste them they get it right away.

 

Is there a recipe that you would like to share?

One of my favorites is actually a Cooking Matters recipe: Southwestern Black-eyed Pea and Corn Salad.  I like to change it up depending on what I have on hand; it’s so easy.  I’ve started taking this salad to parties when I know that the only food options will be hamburgers, hotdogs, and desserts.

 

Southwestern Black-eyed Pea and Corn Salad

Serves 10, 3/4 cup per serving

 

Ingredients

1 medium bell pepper

1 small red onion

2 (15½ ounce) cans black-eyed peas

1 (15¼ ounce) can corn kernels, no salt added

3 Tablespoons canola oil

2 Tablespoons vinegar

1 teaspoon cumin

¼ teaspoon salt

½ teaspoon ground black pepper

Optional Ingredients:

¼ cup fresh cilantro leaves

 

Materials

Can opener

Colander

Cutting board

Large bowl

Measuring spoons

Mixing spoon

Sharp knife

 

Instructions

  1. Rinse and dice bell pepper, removing core and seeds. Peel, rinse, and dice onion.
  2. If using, rinse and chop cilantro leaves.
  3. In a colander, drain and rinse black-eyed peas and corn.
  4. In a large bowl, add pepper, onion, peas, corn, cilantro if using, and remaining ingredients. Mix well.

Chef’s Notes

Dried black-eyed peas may be cheaper than canned. If using dried, cook according to package directions until peas are soft but not mushy. Drain, rinse, and add 3 cups cooked peas to salad. Use leftovers in other recipes later in the week.

Try chilling the salad. Serve it over cooked spinach or kale.

Use any type of vinegar you have on hand. Try balsamic, cider, or red or white wine vinegar.

Use black beans in place of black-eyed peas if you like.

When corn is in season, use fresh in place of canned. Cook 4 medium ears corn. Remove kernels from cob with a knife. Add to salad.

March 1, 2016 at 12:41 pm Leave a comment

Volunteer Spotlight: Kelly Voelker

Fall 2015

Tell us a little bit about yourself and your family.

I am a happily married mother of 13-year-old twin boys.  My husband works for Ford and I am employed by the Livingston Educational Services Agency doing nutrition education with the PE-Nut Program in elementary schools.  We are an active family, doing lots of traveling, hiking, bicycling and geocaching together.  We lived in Salvador, Brazil from 2011-2014, enjoying travel to many parts of South America as well as going on safari in South Africa.  We have a dog and a hamster who have not yet learned how to get along with each other.

What made you decide to pursue a career in dietetics? 

My Grandma (who has passed) was very focused on preventive health and nutrition back in the 70’s, before anyone knew the value of good food.  I spent a lot of time with her and picked up her love of healthy, natural, clean eating.  I also worked for 17 years in a pediatric dental office with practitioners who preached a healthy diet to their young patients.  I love how something as enjoyable as food can make such a difference in many areas of body health, actually healing the body the way medicine does, but without the side effects.  I left the dental field in 2003 and returned to school for a degree in dietetics.

How did you find out about Cooking Matters?

We had just moved back from Brazil and I was looking for some experience in my new dietetics career path.  I had done some other volunteer work with Gleaners in the past and thought it was a good organization that fulfilled a crucial need in our community.  I saw the Cooking Matters program on their website and felt it would be a good fit for my interests and talents.   

What is your favorite thing about volunteering with our program?

I love the other volunteers and coordinators I have worked with.  They are great people who have such a passion for helping others.  It is such a fun class for the teachers as well as the students.  Everyone enjoys it. 

Do you have any tips for those who are trying to make healthy lifestyle changes this year?

The biggest thing I have learned about health is that we need to keep moving.  In any way possible.  Your brain, body and emotions are much more fit with regular exercise.  I have stopped trying to make things physically easier for myself.  I take stairs, walk when I can, bike to the store (don’t forget a bag or basket for purchases), and do yoga in the house.  Nearly everything I have heard and read in the past five years emphasizes the importance of physical activity.

Is there a recipe you would like to share with us?

I love to make my own applesauce.  It is lower in sugar than the jarred version, and I can use whatever apples are in season or my favorite – Jonathans.  Plus you can serve it warm and add yummy toppings, like curled apple peels, shredded carrots, raisins, chopped pecans, or even granola.  Here is what I do.

Homemade applesauce

8-10 apples, cored and peeled

(If you have a food mill, leave the peel on until finished cooking for a nice pink color)

1 cup of water

1 Tbs. lemon juice (optional)

1/4 cup white or brown sugar (optional)
 1 tsp. cinnamon or 2 cinnamon sticks (optional)

  1. Cut apples in quarters or eighths, depending on their size.
  2. (a) If cooking on stove, put water and lemon juice in a large pot and bring to boil.  Reduce heat, add apples and cinnamon, cover and simmer on low for 20-25 minutes, until apples are mushy.  Turn off heat and let apples cool slightly, remove cinnamon if using sticks, stir in the sugar, then smash with a potato masher or food mill.
    (b) If cooking in a crock pot, add apples, sugar, water, lemon juice and cinnamon.  Cover and cook on low for four hours.
  3. Turn off the heat, let apples cool slightly, remove cinnamon sticks, then smash with a potato masher or food mill.  The potato masher creates a “chunky” style applesauce.  The food mill gives a slightly smoother texture.  If you like it pureed, use a food processor or blender.

You can add this to muffin recipes in place of oil (pureed works best), or use with fruit in a blender for smoothies, or mix in with plain yogurt for some flavor, and even add with drizzled honey on top of ice cream.

YUM!

 

January 27, 2016 at 5:52 pm Leave a comment

New Volunteer Recruitment Video!

A huge thank you to Kelly Surmann and Chris Kemski from Madonna Univeristy for creating a wonderful new promotional video for our program.

January 21, 2016 at 10:31 am 1 comment

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!!

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

Cooking Matters Michigan Turns 20!

October 30, 2015 at 2:02 am Leave a comment

Volunteer Spotlight: Maxine Edwards

 

Maxine Edwards

Tell us a little bit about yourself.

I was born and raised in Alabama. I am married and the youngest of six. I started my first career in upstate New York after completing my 1st bachelor’s degree in Computer Science. My job relocated me to Michigan in 2000 where I worked as a Software Engineer until 2009. I am a recent 2015 graduate of Eastern Michigan University with a 2nd Bachelor’s degree in Dietetics. I am currently busy studying for the RD – Registration Examination for Dietitian Nutritionists. I was recently awarded a Community Service Award by my church, Triumph Church, during the 2015 Pastor’s Scholars recognition program. This honor was bestowed upon students who were actively involved in volunteerism and community service while maintaining high academic levels

When did you decide to pursue a career in dietetics?

After spending 24 years in the field of Computer Science, I was looking for something that would really be helpful to others. I wanted to provide information for healthy living through healthier diets for others live longer, quality lives. I enjoy baking and I really enjoy cooking and modifying recipes to make them healthier. We all enjoy eating! We all can do better, sometimes by making very simple changes if we only have the information. When we know better, we can do better. In addition, diabetes has impacted my loved ones – my father, many in his family, and even my husband. Making informed eating decisions are an important part of maintaining a healthy weight, preventing or delaying the complications of diabetes, reducing the risk of other chronic disease or managing chronic diseases, and promoting overall health.

What led you to Cooking Matters?

I learned about Cooking Matters while attending a SEMDA (Southeastern Michigan Dietetic Association) meeting. I was inspired to volunteer with Cooking Matters because the program offers nutrition information to participants to help them make healthier choices and cook meals that are delicious, healthy and affordable, which are exactly some of the reasons I pursued a career in dietetics.

What is your fondest food memory?

I really love fruit. Growing up in Alabama, I loved visiting my grandparents who had a farm. On the farm, my grandfather had all kinds of fruits and vegetables. I can remember being able to pick strawberries, apples, plums, pears, peaches, and figs. He also has watermelon, cantaloupes, honeydew melons, and all kinds of different vegetables and nut trees. My grandmother was an excellent cook who made wonderful dishes out of the harvested produce.

Is there are healthy recipe you would like to share with our volunteers?

While in school I did a demonstration on how to make a dessert pizza that is not only delicious, but full of nutrients and not just empty calories. The pizza is made with a cookie crust that can be made from scratch or you can use a pre-prepared cookie dough or cookie mix. What I really like is that you can make your own cookie crust and that way you can control the amount of butter and sugar that’s used.

The toppings on the cookie crust include a cream cheese mixture as the “sauce” which is topped with fruits of your choice. This is great because you can select your favorite fruits. If you want to save a little money, because fruit can get a little expensive, you can select fruits that are in season which will be cheaper or catch them on sale.

 

Fruit Pizza

Fruit Pizza

Yield: 12-16 servings          Prep:   35 min. + chilling     Bake: 15 min. + cooling

 

Ingredients

1/4 cup butter, softened

1/2 cup sugar

1 egg

1/4 teaspoon vanilla extract

1/4 teaspoon lemon extract

1-1/4 cups all-purpose flour (or whole wheat)

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

 

TOPPING:

4 ounces cream cheese, softened (or reduced fat)

1/4 cup confectioners’ sugar

1 cup whipped topping (or fat free topping)

Sliced fresh strawberries

Kiwifruit, peeled and thinly sliced

Fresh blueberries, blackberries, raspberries

Or fruits of your choice

 

Directions

  1. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well. Cover and refrigerate for 30 minutes.
  2. Press dough into a greased 12-in. x 14-in. pizza pan. Bake at 350° for 12-14 minutes or until light golden brown. Cool completely on a wire rack.
  3. For topping, in a small bowl, beat cream cheese and confectioners’ sugar until smooth. Add whipped topping; mix well. Spread over crust. Arrange fruit on top. Store in the refrigerator.

© Taste of Home 2014 – Adapted from Summer Dessert Pizza

 

August 25, 2015 at 5:01 pm Leave a comment

Volunteer Spotlight: Angelina Adkins

Angelina

Tell us a little bit about yourself.

I love what I do: cooking and teaching others how to cook. It’s my passion. I love working with children and believe in educating them early on finance, budgeting, shopping, and cooking – basic survival skills that they will need to make their way in the world.

I graduated with my Associates degree in Culinary Arts from Henry Ford College on May 9, and will finish my second degree in Hotel and Restaurant Management next year. I’ve been invited by Henry Ford College to go to China for a 15 day study abroad program next month. We’re going to Beijing, Shanghai, and Qingdao, and will visit the Great Wall and Forbidden City. I am beyond excited!  I am also in the Bake Club, Ice Carving Club and Student Council. In Ice Carving Club, I have been in many competitions, but nothing like Frankenmuth Zehnder’s Snowfest. It is one of the top snow and ice sculpting events in North America. In January 2015, I won two bronzes metals. I am going back in 2016 for my gold.

I am the proud mother of two gorgeous young ladies, Nubiannaa, who is 15, and Brianna, who is 12. Both of them love to cook, but they don’t want to be cooks. They are my inspiration. I love my babies.

How did you first become interested in cooking?

I come from a large family with 13 kids total, and we grew up under the poverty line. I cooked a lot when I was young. We had to get creative to make things last. Sometimes it was hard to get one meal on the table, let alone three. I didn’t know it at the time, but the things I was learning then are the things I am doing and teaching now.

When did you decide to take a more formal approach to the culinary arts?

I had a few jobs in the cooking field, and the last one was at a little mom and pop restaurant. They suggested that I go to school to get my culinary degree because they could see that it’s my passion. At first I enrolled at Oakland Community College, but it ended up being a little too far to drive. I switched to Henry Ford College, which also has a great program. It’s allowed me to participate in some great things and great events. I’ve met some great people, including a few celebrity chefs, and made great connections.

What inspires you as a culinary instructor?

My inspiration is helping others. I want everyone to learn how to feed everyone in their house real well with what they’ve got and not have to cook the same thing all the time. I want to show people that they can have variety and more healthy items.

What tips do you have for eating well on a tight budget?

Use the internet. You can find almost anything on there, even on a budget. Use recipes as a guideline, or look online for recipes that use the ingredient you already have. Always start your shopping trip at the outside of the grocery store.

What do you like about volunteering for Cooking Matters?

I loved all the classes I taught, but I especially like working with children. They have so much enthusiasm and a willingness to try anything.

Do you have a recipe you would like to share?

Spinach Pie

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 bunch green onions, chopped (optional)
  • 2 cloves garlic, minced
  • 2 pounds spinach, rinsed and chopped
  • 1/2 cup chopped fresh parsley (optional)
  • 2 eggs, lightly beaten
  • 1/2 cup ricotta cheese
  • 2 cup crumbled feta cheese
  • 8 sheets phyllo dough
  • 1/4 cup olive oil

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9×9 inch square baking pan.
  2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to sauté until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
  3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture.
  4. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
  1. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Tip

  • For bite sized pies, layer about 4 or 5 sheets of phyllo dough, brushing each with olive oil. Cut into 5 Spinach Piestrips. Take 1 tablespoon or more of spinach mixture place on one end, and fold phyllo dough over until you reach the other end. Follow baking time and temp, or freeze for later.  Makes a quick and healthy after school or work snack or even lunch.
  • Aluminum foil or parchment paper can be used to keep food moist, cook it evenly, and make clean-up easier.

Read more about Angelina in this Al Jazeera America article.

July 31, 2015 at 10:23 am Leave a comment

Volunteer Spotlight: Lee Visci

Lee Visci
Tell us a little about yourself.

I am an engineer, a wife, and a mom. I just retired from General Motors after 38 years – 34 of that were spent in Engineering. I am going to enjoy a fantastic Michigan summer while I figure out what to do next. I am married to Don and we just celebrated our 33rd wedding anniversary last month. I have two daughters, Katharine and Elizabeth. Katharine just graduated from Michigan State, and will do her student teaching in Chicago in the fall. Elizabeth is studying business at Western Michigan.

What is your fondest food memory?

Graham Cracker Pie! This is a dessert that my grandmother made at the holidays, and my entire family went nuts for it. We ate the leftovers for breakfast. It is basically a cooked vanilla custard in a cinnamon-y graham cracker crust, topped with more crumbs. I am now the designated family Graham Cracker Pie maker – and I make 8 of them every Thanksgiving and Christmas, because everyone wants one to take home! It is a labor of love, because I literally dirty every pot and pan in my kitchen in the process.

How did you find out about Cooking Matters?

Before retiring, I started looking at the list of volunteer opportunities that General Motors posts on our company website. The program sounded just perfect for me – and so far, it is!

What are your hobbies?

Cooking, of course! My favorite day is Saturday, when I start at the Royal Oak Farmer’s Market. I get inspired by ingredients, and then spend Sunday in the kitchen cooking and prepping for the week ahead. I also love to walk, do crossword puzzles, travel (doing the planning is almost as good as the going) and putter in my back yard. Now that I am not working, I would like to see if I can get better at golf. I love to play with my husband.

Why does cooking matter to you?

Cooking is just the precursor to having my family together around the table. It is fun for me to find new recipes and try them out on my family. And cooking is the very best way to make sure that the money I spend on food is not wasted. Again, since I am not working, it has become a game to see how I can use everything in the refrigerator without waste.

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

Kale Salad with Pecorino and Walnuts! I love the Smitten Kitchen blog – and I stole this from there. It has become a family favorite. I just made it yesterday – and the leftovers are great for lunch the next day!

Kale Salad with Pecorino and Walnuts
“Please consider this a tale of two recipes, one that’s bare bones (add the raisins, walnuts and crumbs without the extra prep) and one if you’d like to get a little more depth from each. Both work, but the slightly longer prep (toasting the nuts, the crumbs in olive oil, plumping the raisins, etc.) really makes the salad sing and will not be regretted. You can choose your own adventure, too, doing more for some ingredients and less for others.

Ingredients:
1/2 cup (105 grams or 3 3/4 ounces) walnut halves or pieces
1/4 cup (45 grams or 1 1/2 ounces) golden raisins
1 tablespoon white wine vinegar
1 tablespoon water
1/4 cup panko (15 grams or 1/2 ounce) or slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)
1 tiny clove garlic, minced or pressed
Coarse or kosher salt
3 tablespoons olive oil
1 bunch (about 14 ounces or 400 grams) tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry
2 ounces (55 grams) pecorino cheese, grated or ground in a food processor, which makes it delightfully rubbly (1/2 cup total)
Juice of half a lemon
Freshly ground black pepper or red pepper flakes, to taste

Directions:
Prepare walnuts: Heat oven to 350. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.
Prepare raisins: In a small saucepan over low heat, simmer white wine vinegar, water and raisins for 5 minutes, until plump and soft. Set aside in liquid.
Prepare crumbs: Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside.
Prepare kale: Trim heavy stems off kale and remove ribs. I always find removing the ribs annoying with a knife, because the leaves want to roll in on the knife and make it hard to get a clean cut. Instead, I’ve taken to tearing the ribs off with my fingers, which is much easier for me. Stack sections of leaves and roll them into a tube, then cut them into very thin ribbons crosswise.
Assemble salad: Put kale in a large bowl. Add pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 2 tablespoons olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 10 minutes before serving, if you can, as it helps the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.”

June 11, 2015 at 1:53 pm 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.