Category: Recipes

SCTK: Cauliflower Curry

By Alaina Coffey, Senior Dietetics Student, Sargent College This vegan curry recipe was a comforting meal for a chilly evening, and pleased vegans and meat-eaters alike. The recipe was more similar to a stew; it could be served over brown rice, but students at the test kitchen ate it as a soup. It could be served […]

SCTK: Carrot Bread

By Alaina Coffey, Senior Dietetics Student, Sargent College Baby carrots may be one of your staple grab-and-go snacks but for this fall recipe we put carrots to use in a new, creative way. We shredded bunches of large carrots in a food processor, producing several loaves of delicious carrot bread. The reviews were positive and carrot […]

Healthy Cooking on a Budget: Quinoa and Vegetable Pilaf

By Emma Balek, Sargent Choice Nutrition Center Practicum Student & Senior Dietetics Student and Sarah Butler Mazerall, MBA, MS, RD, LDN, SCNC Registered Dietitian Recently in the SCNC’s Healthy Cooking on a Budget Class we took on the challenge of making a one dish wonder that gives us all the grains and vegetables we need […]

Sargent Choice Test Kitchen in the News!

(photo credit: Daily Free Press) Last week BU’s own Daily Free Press wrote a wonderful article about the Sargent Choice Test Kitchen. We are truly honored that Sargent OT Professor, Karen Jacobs invites us and BU students into her apartment weekly to cook up new (and a few old favorite) Sargent Choice recipes. Registered Dietitian […]

Test Kitchen: Morning Glory Muffins

By Caroline Patrick, Graduate Nutrition Student Carrots, coconut, and raisins—OH MY! Glorify your breakfast routine with these easy Morning Glory Muffins. They’ll ignite your day and fuel you through lunchtime.  I was beyond excited to give this carrot cake-esque recipe a go and boy was it worth the hype. A gentle disclaimer: don’t expect this […]

Test Kitchen: Vegetable Fried Rice

By Caroline Patrick, Graduate Nutrition Student HALT—don’t toss that old rice! Did you know that fried rice actually originated as a solution to leftover rice and other odds and ends found in the refrigerator? Thus, there are countless versions of this tried and true dish that include both meats and/or vegetables. Fried foods get a […]

Test Kitchen: Whole-Wheat Zucchini Bread

By Caroline Patrick, Graduate Nutrition Student This week students returned to the Charles River Campus, leaving behind lazy sunny days and the comforts of home. But, alas no need to worry—zucchini bread can sweeten the transition. This indulgence is Sargent Choice approved and will have you feeling better before you can say “Dean Elmore”! Zucchini bread is […]

Test Kitchen: Passover-Approved Flourless Chocolate Walnut Cookies

By Stephanie Smith, Nutrition student with Journalism focus Something I always look forward to is exploring new cultures and religions. Learning about a way of life unlike my own is interesting and exciting. At BU, we’re fortunate to be surrounded by many different cultures and religions that we can learn from. At the test kitchen […]

Test Kitchen: Spicy Lentils, Sweet Potatoes, and Kale

By Rachel Priebe, Nutritional Sciences student, Sargent College Every Wednesday Karen Jacobs EdD, OTR/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in Stuvi 2 Apt. 2302 from 8-11pm. She invites the BU community into her home to test new Sargent Choice recipes while we cook, drink tea, and play board games. The three main […]

Test Kitchen: French Night

By Rachel Priebe, Nutritional Sciences student, Sargent College Every Wednesday Karen Jacobs EdD, OTR/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in Stuvi 2 Apt. 2302 from 8-11pm. She invites the BU community into her home to test new Sargent Choice recipes while we cook, drink tea, and learn about different cultures through food. […]