Test Kitchen: Mini Cheesecakes

October 15, 2013 at 12:09 pm

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 difference between dessert and desert is one extra “S,” because you always want more. This tasty cheesecake recipe is no exception, as I found myself going back for at least one or two extra. Simply put, this recipe revolutionized my idea of cheesecake.

Traditionally, cheesecake is a heavy dessert made with full-fat cream cheese and lots of white sugar. By switching out the full-fat for lower-fat cream cheese and using vanilla Greek yogurt to replace some of the sugar, the recipe was modified and Sargent Choice-ified. The main difference was the replacement of a heavy butter-filled graham cracker crust with a light and crispy wonton shell. This reduces the amount of saturated fat while adding a fun texture.

As we were making the recipe, we marveled over just how easy it was. It was really simple to make the filling, and the wonton wrappers were fun to flute in pretty designs. These adorable little cheesecakes were topped with berries that were picked over the summer by Karen’s family in New Hampshire, and were the epitome of deliciousness! You can top them with other items such as almonds or shredded coconut, but I think the berries really complement the creaminess of the treat. Make this recipe for your next get-together and share the goodness with all your friends.

Sargent Choice Mini Berry Cheesecakes
Recipe from Meal Makeover Mom’s cookbook, No Whine with Dinner
Yield 20 Cheesecakes

Ingredients

  • 20 square wonton wrappers
  • One 8-ounce package of 1/3-less-fat cream cheese (Neufchatel)
  • 1 large egg
  • 1/3 cup granulated sugar
  • 2 tbsp. fat-free vanilla Greek yogurt
  • 1 tbsp. all-purpose flour
  • ½ tsp. almond or vanilla extract

Optional Toppers:

  • Sliced strawberries, blueberries, raspberries
  • Shredded coconut (sweetened or unsweetened), lightly toasted
  • Sliced almonds, lightly toasted
  • Pure maple syrup
  • Tiny mint leaves

Directions

  1. Preheat oven to 350 degrees. Spray 20 mini muffin cups with non-stick cooking spray and set aside. Press a wonton wrapper into each muffin cup, letting it extend over the sides.
  2. In a medium bowl beat together the cream cheese, egg, sugar, yogurt, flour and extract until smooth and creamy.
  3. Carefully spoon equal amounts of the mixture into each lined cup using a small spoon.
  4. Bake until the wrappers are browned and the filling is set, 16 to 18 minutes. Let cool before removing from tins.
  5. Set out the optional toppers and let everyone decorate their own cheesecakes, or create a “chef’s” assortment using the different berries.

 

Disclaimer: The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content. Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk. Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of “cookies”, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website

By Sargent Choice Nutrition Center | Posted in BU Community, Recipes | Tagged , , , , , , , , | Comments (1)

Test Kitchen: Caramelized Onion and Goat Cheese Pizza

October 7, 2013 at 1:19 pm

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, have play Apples to Apples.

Each week I go to the Test Kitchen, I am excited to learn a new kitchen skill.  This week was no exception, as we got to learn how to caramelize onions.  This was something I thought only professional chef’s knew how to do, but it is really the simplest thing in the world. The trick is to cover the onions while they cook at the beginning so they get nice and soft, and then uncover them so they develop that characteristic caramel-brown color.

Once we had our onions ready, it was easy as pizza to make the pie (or vice versa).  The secret that we discovered during the Test Kitchen was to pre-bake the crust for about five minutes.  This lets it crisp up a bit before we put the wet sauce on top, which lead to a better pizza at the end.  So after layering all the ingredients on the pre-baked crust, you just pop it in the oven!

While waiting for the pizza to bake, I had a chance to peruse Karen’s cookbook collection.  I don’t know about you, but cookbooks are basically my favorite picture books.  I have too many for my own good, a personal favorite being Vegetarian Everyday from the blog Green Kitchen Stories.  Seeing beautifully photographed food inspires me, and during the Test Kitchen it inspired me to try my hand at food photography.  Overall, this recipe was a delight to make and is easy to make in large batches if you are planning to feed a crowd.

Caramelized Onion and Goat Cheese Pizza
Yield 6 servings

Ingredients

  • 2 teaspoons olive oil
  • 2 cups thinly sliced onion, separated into rings (about 1 large onion)
  • 1 prepared whole wheat pizza dough
  • White whole wheat flour for dusting work surface
  • ½ cup pizza sauce
  • ¼ cup chopped drained oil-packed sun-dried tomato halves
  • 2/3 cup (3 oz) crumbled goat cheese
  • ¼ cup chopped fresh basil

Directions

  1. Pre-heat oven to 450ºF.
  2. Heat olive oil in a large nonstick stilled over medium-high heat.  Add onion; cover and cook for 3 minutes. Uncover and cook for ~11 minutes or until golden brown, stirring frequently.
  3. Stretch the dough into about a 12 inch circle on a lightly floured surface.
  4. Place the pizza crust on a baking sheet or pre-heated pizza stone, place in the oven for about 5 minutes, or until slightly crispy.
  5. Combine the sauce and tomatoes.  Spread the sauce mixture over pre-baked pizza crust.  Top with onion and cheese.
  6. Bake at 450º for 10 minutes or until crust is golden brown.
  7. Sprinkle with basil. Cut into 6 wedges.

 

Disclaimer: The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content. Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk. Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of “cookies”, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website

By Sargent Choice Nutrition Center | Posted in BU Community, Cooking Basics | Tagged , , , , , , , , | Comments (1)

Test Kitchen: Fudgy Black Bean Brownies

October 1, 2013 at 5:31 pm

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 eat, drink tea, and play board games.

I will admit it: I’m addicted to chocolate. I love it in ice cream, candy, and of course, in baked goods. Imagine my delight when I found out that Karen would be making a healthy chocolate treat at the Test Kitchen this week, with her famous Black Bean Brownies! These fudgy treats sounded divine, and I couldn’t wait to see the recipe.

The secret to making these brownies is really a good blend in a food processor. This ensures that you won’t get any chunky bean filled bites, and makes the consistency very rich and decadent. If you don’t have a food processor, you can use a hand mixer on high speed or if you’re feeling really low tech, a mortar and pestle. All the ingredients mix right in the food processor, which makes clean up a snap too.

A few students were a bit skeptical about using beans in a dessert recipe, but once they tried the finished product they loved it. Once student even said that they tasted like a flourless chocolate cake, one of the richest desserts available. So if you are like me and you can’t get enough chocolate in your life, try making a batch of these protein-filled brownies. You won’t miss your box mix anytime soon.

Fudgy Black Bean Brownies
Recipe from Meal Makeover Mom’s book, No Whine with Dinner
Yield: 16 2-inch brownies

Ingredients

  • 1 15-ounce can black beans, drained and rinsed
  • 3 large eggs
  • 3 tablespoons canola oil
  • ¾ cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract, optional
  • ½ teaspoon baking powder
  • 1 pinch salt
  • ½ cup mini semi-sweet chocolate chips, divided

Directions

  1. Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch.
  2. Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla, peppermint extract (if desired), baking powder, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.
  3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.
  4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.

 

Disclaimer: The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content. Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk. Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of “cookies”, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website

By Sargent Choice Nutrition Center | Posted in BU Community, Recipes | Tagged , , , , , , , | Comments (1)

Test Kitchen: Brown Rice Sushi and Miso Soup

September 24, 2013 at 3:12 pm

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, chat have epic board game competitions.

This week’s Sargent Choice Test Kitchen took on a decidedly Asian flair with the choice to make both sushi and miso soup.  I had never tried making any Asian cuisine before so I was a little intimidated, but dove right in.  To my surprise, this was an even easier recipe than the cobbler of last week!  All it required was a few ingredients purchased from a local Asian supermarket, and lots of chopping.  We also used brown rice instead of traditional sushi rice (in order to make the recipe Sargent Choice), but if prepared as directed it works just as well!

The best part about this dish was that it made cooking and eating a group effort.  By sharing the tasks of chopping up the different vegetables, everyone got a hand in to help make the sushi.  I could easily see this as turning into a themed party, where everyone brings their favorite vegetable or fish and sushi making could go on for hours.  The variations for different rolls were endless, so everyone was able to make the exact flavor that they wanted.  Rolling the sushi was very simple, and didn’t even require a bamboo mat (although you could use one if you wanted).

I have a confession though….we didn’t follow the recipe exactly.  But this is a good thing! Karen bought only the produce that looked best in the supermarket, and according to what flavors she wanted in her sushi.  We even used leftover peaches from last week in the sushi, which was a fun flavor twist.  The ability to vary what goes into your meal based on what is fresh and seasonal is a great lesson to learn.  Fresh and seasonal produce often tastes better, and can be found from local sources.  I support the ‘buy local’ movement, and recommend that other people try to as well.

In addition to our fabulous hand-rolled sushi, we also prepared a simple miso soup.  If you haven’t had it before, miso is a fermented soybean paste and has a savory flavor that compliments a variety of Asian flavors.  This tasty soup required only a few ingredients and took under 15 minutes to make! As always, you can vary the ingredients to your tastes, so long as you stay true to the Sargent Choice principles! Enjoy!

Sargent Choice

Miso Soup

Yield 16 servings (1/2 cup each)

Ingredients

  • 8 cups water
  • 1 cup miso paste
  • 1 can (8 oz) sliced water chestnuts
  • 1 can (8 oz) sliced bamboo shoots
  • 3 scallions, sliced
  • 2 tofu squares (14 oz packages), sliced into cubes
  • 12 shiitake mushrooms
  • ½ tsp ginger, freshly grated

Directions

  1. In a large pot, add miso paste to cold water and stir until mixed.
  2. Place pot on low heat and add all other ingredients
  3. Cook on low for 30 minutes.

Sargent Choice

Vegetarian Brown Rice Sushi

Yield 2 servings, 6 rolls each

Ingredients

  • 2/3 cup dry short-grain brown rice
  • 1 cup water
  • 1 teaspoon water
  • 2 teaspoons light soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon wasabi powder
  • 2 (8 ¼ by 7 ¼ - inch) sheets roasted nori (dried layer)
  • ½ Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks
  • ½ medium carrot, cut into 1/16-inch-thick matchsticks
  • ½ small California avocado, peeled and cut into thin slices
  • ¾ ounces radish sprouts, roots trimmed
  • 6 ounces firm tofu, cut into several long pieces

Directions

  1. Prepare brown rice as directed with 1 teaspoon soy sauce.
  2. While rice is standing, stir together vinegar and remaining teaspoon soy sauce.
  3. Transfer rice to a wide, nonmetal bowl and sprinkle with vinegar mixture. Toss gently with a large spoon to combine. Cool rice, tossing occasionally, for about 15 minutes.
  4. Stir together wasabi and teaspoon of water to form a stiff paste. Let stand for at least 15 minutes to allow flavors to develop.
  5. Arrange 1 sheet of nori shiny side down on a sushi mat lengthwise. With damp fingers, gently press half the rice onto the nori with a 1 ¾–inch border on the farthest edge.
  6. Starting 1-inch from the side nearest you, arrange half the cucumber matchsticks, carrot matchsticks, avocado slices, and tofu pieces in an even strip horizontally across the rice (You may need to cut pieces to fit). Repeat with half the radish sprouts, letting some sprout tops to extend beyond the edge.
  7. Roll the bottom edge of mat toward the top edge while holding the filling in place and pressing firmly. Continue rolling to the top and press firmly to seal roll. Let stand for 5 minutes with the seam down and cut crosswise into 6 pieces with a wet knife.
  8. Repeat steps 5-7 with the second sheet of nori.

 

 

Disclaimer: The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content. Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk. Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of “cookies”, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website

By Sargent Choice Nutrition Center | Posted in BU Community, Events | Tagged , , , , , , , , , | Comments (18)

Tips for Navigating the Dining Hall: West Campus

September 23, 2013 at 10:52 am

by Ellie Schulman, Film and Television Student, College of Communication

http://alivecampus.com/wp-content/uploads/2013/07/DSC_05071.jpg

I often feel really small when I walk into West because everyone is so tall (this is where most of the athletes live and eat).

But OMG THE WEST BURGER

Not gonna lie, when I first got it I was kind of let down because it looked so plain on those little pieces of white bread. But then I took a bite, and it was like I finally understood why everyone says “West is the best.” I know it’s not Sargent Choice, but it’s something everyone at BU needs to experience at least once!

West has a lot more stations than Warren—about equal with Marciano—which means you get a lot more variety. And because West and Warren are on a separate menu cycle system than Marciano, there’s enough diversity between the dining halls to feel like each one has its own…specialness.

http://dailyfreepress.com/wp-content/uploads/2011/09/090811_dininghall_AS_WEB-337x300.jpg

Another thing about West is that the salad bar has slightly different things than you might find at the other salad bars—like crumbled blue cheese! Find your cut up fruits here too, but your whole fruits just inside of each entrance.

If you're looking for the minifridge of dairy/lactose-free milks like you can find in Marciano, don't! West has created an official milk dispenser for their Lactaid, Rice milk, and Soy milk! How nice of them! It's by the traditional milk dispenser by the Claflin Hall entrance to the dining hall.

Since West is so big, you’ll probably be tempted to try something from a lot of different stations. If this is the case, “Treat the dining hall like a tapas restaurant and share plates with friends. It’s a great way to get outside your comfort zone without worrying about wasting a ton of food (or having to stand in all the lines!)” comments Sarah Butler, a Registered Dietitian at the SCNC.

Two tips for mixing and matching your food is 1) “If you don’t like the proteins being offered at the station don’t forget about utilizing the deli station as a way to get some protein,” says Sarah, and 2) “If you don’t like the cooked veggie options, grab some raw veggies from the salad bar, add a smidgen of water and microwave on high for about 3 minutes –viola!” adds Lisa Ferreira, another RD at the SCNC.

Oh and before I close up, I have to let ya’ll know where the microwave is. It’s right by the whole fruits on the Sleeper Hall entrance to the dining hall.

There you have it folks! All of my best tips for navigating the dining halls are now on our blog so you can check back and reference them whenever you need to. Maybe in about a month I’ll do a really short, quick list of the most helpful ones, just to refresh your brainy-ma-bob.

 

By Sargent Choice Nutrition Center | Posted in BU Community | Tagged , , , , , , , , | Comments (1)

THEY’RE ALL WINNERS: The True Story of a Taste Test Gone Right

September 19, 2013 at 5:24 pm

by Ellie Schulman, Film and Television Student, College of Communication

I just came from a taste testing event to determine how the dishes for Sargent Choice Night taste, to, you know, make sure that a bunch of college kids will like them.

I have to say that I was blown away.

Like.

http://www.reactiongifs.com/wp-content/uploads/2011/09/mind_blown.gif

They’re all winners. And I’m not just saying that in the way that your childhood soccer coach gave everyone a trophy for “participation,” and said, “You’re all winners.”

I mean I actually. Liked. Every. Dish.

I asked our SC crew at the end what their favorite dish was so I could recommend one or two to you guys specifically, and out of the seven of us, we each picked a different dish as our favorite.

So.

Just go and figure it out for yourself.

Here’s a couple of classy food pics from the testing, just so you guys can get an idea of what to expect.

Turkey Burger! With dat Cranberry Sauce! And the most DELICIOUS grilled veggies!

Pork Chop, and the best Stuffing I've ever eaten in my life.

 

And here’s a pic of our wonderful chefs! Props to them! Don't miss Sargent Choice Night at West, Warren, and Marciano, from 5-9pm on Sept. 26!

 

 

Disclaimer: The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content. Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk. Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of “cookies”, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website

By Sargent Choice Nutrition Center | Posted in BU Community, Events | Tagged , , , , , , , | Comments (1)

Tips for Navigating the Dining Hall: Warren Towers

September 19, 2013 at 9:11 am

by Ellie Schulman, Film and Television Student, College of Communication

http://dailyfreepress.com/wp-content/uploads/2012/09/Sep26_WarrenDhall_SarahFisher_Web-427x271.jpg

Freshmen central. For those of you who are a freshman, this is the place to be. I mean, still definitely venture out and eat at Marciano or West to mix it up and get in a nice walk, but Warren is definitely the most comfortable for freshmen. Probably because almost solely freshmen live in Warren, and therefore there aren’t many punk upperclassmen to be rude to you about being born two years later than them.

So here are the major tips for Warren.

Warren dinging hall rush hours are pretty much the same as for Marciano.

A lot of the food at Warren is like comfort food, especially at lunch time. They break out the burritos and mac‘n’cheese pretty often, which is nice in its own respect if you’re having a day that you need to feel snuggled into—or even if you’re just really in the mood for mac’n’cheese—but luckily they always have a good Sargent Choice option for the rest of the days.

Let’s see. There’s a microwave adjacent to the coffee. And if you need a dairy or lactose-free milk you can find them in the NEW AND IMPROVED SPECIAL MILK DISPENSER THINGY in between the bagels and the cereals.

I like the Warren salad bar options a lot—they usually have a really good spread of beans and other toppings, and they have a meat option at the salad bar faaaaaaaar more often than at Marciano. You can also snag some cut up fruit at the salad bar, though the dining managers there can be sneaky and move all of the fruit to where the flavored waters are when they’re experimenting with the feng shui. Usually the fruit is there during breakfast. And if you prefer your fruits to be whole, there’s a huge display right smack dab in the middle of the dining hall that you can’t miss.

http://www.bu.edu/dining/files/2011/06/banner49.jpg

A really important tip that I’d like to point out, which applies to all dining halls, is that you are allowed to ask for only one item from any station. So if there’s a dish of baked chicken, potatoes, and green beans, you can ask for just the green beans if you want to add them to a different plate. And this way you don’t waste food!

Similarly, as SCNC RD Lisa Ferreira would like to point out, “You can always get a different amount than what the staff is serving, you just have to ask. So it’s OK to ask for a smaller portion if you just want a taste, or to ask for a double portion. Please let a manager know if a server gives you a hard time about these requests because they will want to make sure they correct the server’s misunderstanding.”

Don’t be afraid to speak to the managers! They are there to make sure you are getting everything your family is paying for. So even if the ketchup runs out, or the person in front of you took the last parmesan cheese for their pizza, give a manager a hollaaaaaaaaa. Tweeting snarky comments @BUdiningservice like “HOW DARE YOU RUN OUT OF KETCHUP ON ME, DO YOU KNOW WHO I AM?” won’t be effective to get the ketchup refilled until the end of the meal period anyway, so save your thumbs the effort and use your eyes to seek out a manager instead.

Sadly, Warren is the only dining hall without a gluten free pantry. “If you’re worried to eat in the dining hall because you have a food allergy or intolerance, be sure to check out information from Dining Services and to make an appointment with an RD at the SCNC,” suggests Lisa. Cause even though they don’t have the fancy pantry they can still make accommodations for students with food allergies at Warren.

Um. I guess that kind of wraps up Warren. It’s a very basic dining hall, pretty simple.

Oh and hey, the window seats all the way at the back left seating area are awesome—really the best view. It’s cool in the winter time when you can look at all the snow covering the COM lawn.

Check in next week for West tips!

 

Disclaimer: The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content. Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk. Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of “cookies”, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website

By Sargent Choice Nutrition Center | Posted in BU Community | Tagged , , , , , , , , , , , | Comments (1)

Test Kitchen: Peach Cobbler

September 17, 2013 at 3:12 pm

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 eat, mingle and play board games.

This was my first time attending the SC Test Kitchen, and man was it exciting! There was a huge turnout, and we had a talk from representatives of Cindy’s Kitchen, a Brockton, MA company that makes sauces and dressings for retailers such as Whole Foods. The emphasis of the evening was eating locally and sustainably, which was fitting as the peaches used in the recipe came from Ward’s Berry Farm in Sharon, MA. I’d like to shamelessly promote them and say that I get a CSA box from Ward’s, and the produce is of very high quality and is definitely worth the money!

But back to the most important thing, the food! The start of the fall semester means a lot of things: the end of summer, a chance to connect with old (and new) friends, and best of all, peach season! These beauties are at their most delicious in late July through September, and if you find yourself in a deluge of fresh peaches the best way to use them is to bake up a tasty peach cobbler.

This recipe was a big hit with the crowd, and with me as well! It made 16 generous servings, so it’s a great option if you’re trying to feed a crowd. I would definitely recommend adding the cinnamon; the spice adds a level of flavor that enhances the sweetness of the peaches. Also, when adding the peaches to the batter and butter layer, try not to include too much of the liquid, as it will make your cobbler a bit soggy. Use firm peaches if you can find them, as this will also reduce the amount of extra juice. Besides that, I definitely encourage you to try this seasonal treat and look forward to your feedback!

Peach Cobbler
Recipe adapted from Southern Living
Yield 16 servings

Ingredients:

  • ½ cup unsalted butter
  • 1 cup whole wheat flour
  • ¾ cup white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup 1% milk
  • 6 cups fresh peach slices
  • 1 tablespoon lemon juice
  • ¼ cup light brown sugar
  • 1 teaspoon ground cinnamon (optional)

Directions:

  1. Preheat oven to 375
  2. Melt butter in a 13 x 9 inch baking dish.
  3. Combine flour, white sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened.  Pour over melted butter (do not stir).
  4. Bring brown sugar, lemon juice, and peach slices to a boil over high heat, stirring constantly; pour over batter (do not stir).  Sprinkle top with cinnamon, if desired.
  5. Bake at 375 for 40-45 minutes, or until golden brown.  Serve warm. Enjoy!

Optional: Serve with a small dollop of whipped cream or vanilla frozen yogurt.

 

Disclaimer: The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content. Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk. Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of “cookies”, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website

By Sargent Choice Nutrition Center | Posted in BU Community, Cooking Basics, Events, Recipes, Restaurants and Farmers Markets | Tagged , , , , , , , , , | Comments (7)

Lobstah Night

September 16, 2013 at 12:36 am

Alyssa Langer, Dietetics and Journalism Student, Sargent College and College of Communication

http://www.funnydogpictures.net/albums/funny-dogs-costumes/lobster.jpg

Do you think you know how to properly eat a lobster? If so, you’ll get to show off your skills this Tuesday at Lobster Night, one of the most popular dining events hosted annually by BU Dining.

And if you don’t know what to do with the bright red crustacean on the shiny silver platter in front of you, no need to fret! Since BU’s student population is so diverse, it is expected that many students have never had lobster before. Therefore, everyone will receive a paper place mat with step-by-step directions. To complete the experience, everyone will also receive a bib to protect their clothing, as well as a set of lobster crackers to help break through the shells.

BU Dining starts planning for this event during the summer. 7500 lobsters have been ordered for the occasion from North Coast Seafoods, a Boston based seafood distributor. The entire meal will be New England-themed, so in addition to the lobster, the menu includes boiled potatoes, local corn on the cob, drawn butter, brined chicken, roasted corn and red pepper crab bisque, local peach trifle, Maine blueberry cobbler, and apple cider. In addition to the special New England-themed menu, the usual vegan station, salad bar, soups, grill, and sandwich stations will be up and running.

Although lobsters are harvested year-round in Maine, the majority are caught  between late June and late December when the lobsters are most active, according to the Maine Lobster Council.

http://images.wikia.com/spongebob/images/5/5c/Spongebob_and_larry_the_lobster.jpg

Lobster night at BU dates back to the 80s. It started in the GSU with occasional lobster specials that went over really well, eventually “evolving into a large meal for everyone on campus,” said BU Dining Marketing Director Scott Rosario.

Although the menu seems more complicated than the typical day in the dining hall, Rosario reassures that preparation isn’t too much more complicated. Although it’s certainly a lot of lobsters to cook, there is a lot of batch cooking involved. This will be started a little before dinner and then continue throughout the dinner service.

Post-meal clean up is also a bit trickier, though it’s nothing the dining halls can’t handle. Rosario noted that they have to be particularly cautious of spilled drawn butter, which is very slippery. He says they will be prepared with extra mops and hot, soapy water.

You can enjoy lobster night knowing that it is a healthy source of protein! According to the Maine Lobster Council, it is high in protein, potassium, magnesium, calcium, phosphorus, iron, zinc, as well as vitamins A, B12, B6, niacin, and riboflavin.  It is low-calorie and has less total fat and cholesterol than beef, whole poached eggs, and chicken breast. That being said, drowning your lobster meat in drawn butter defeats this, so be sure to use the drawn butter minimally.

There are always “a lot of students who have never had lobster before,” said Rosario. BU has a diverse student population, and there are only so many from this region, so this will be the first time many have had it. Although getting through the shelled exterior can be intimidating, be brave and try it! What better way to get to know a new region than through its food? Either way, Rosario concluded, “It’s pretty entertaining watching someone who’s never had [lobster] before try to eat it.”

So mark your calendars—lobster Night will be taking place in the dining halls on Tuesday, September 17!

http://stream1.gifsoup.com/view/401923/dancing-lobsters-o.gif

 

 

 

 

Disclaimer: The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content. Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk. Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of “cookies”, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website

By Sargent Choice Nutrition Center | Posted in BU Community, Events, Nutrition News | Tagged , , , , , , , | Comments (1)

Tips for Navigating the Dining Hall: Marciano Commons

September 5, 2013 at 12:16 pm

By Ellie Schulman, Film and Television student, College of Communication

http://alivecampus.com/wp-content/uploads/2013/07/h_12-5549-BAYSTATE-138.jpg

Welcome! If you’re reading this post I’m assuming you’re new to BU, whether you’re a freshman or a transfer student. I’d like to ease your fear of the dining halls by giving you all some tips to make your transfer into college dining less awkward. Consider me your Dining Tour Guide. I'll also post tips for Warren and West next week.

First of all, I’m sure that during your visit to campus for orientation, you were given a glance of Marciano Commons. Yes, we like to show off, but can you blame us? The place has a fresh pasta maker, for goodness sake! (first floor, next to the pizza station). But be careful if you’re on a time crunch between classes, because it’s usually a pretty long line during peak hours (about 11:30-2:15pm and 5:30-7:30pm).

http://gilleanosterday.files.wordpress.com/2012/09/105-pizza.jpg

And yes, as mentioned, we have a never-ending pizza station. For those of you who just want to chill out with a slice of pizza for dinner but are worried that your mother might magically appear and scold you, make sure you swing for the Sargent Choice pizza. We promise—it’s both mother- and college student-appropriate!

If you head upstairs you’ll open yourself onto a whole new territory of deliciousness. We’ve got international, vegan, and gluten-free stations, among other more traditional American dishes, and at least one of them is always Sargent Choice.

Then there’s the salad bar. Now, the funny thing about the salad bar at Marciano is that they give you small, square bowls to use, which is only strange in comparison to the other two dining halls, Warren and West, which give you very large red bowls. I think they’re trying to maintain the fancy-ness throughout Marciano. And at first it used to make me mad that I could hardly fit anything into my salad, but after using the little white bowls for all of last year, I realized that it was actually a pretty fair size. I think it keeps our salad fantasies in touch with reality—because half the time I’m like, “Look at all these awesome toppings I’m going to get and smother in dressing!!” and then end up not being able to finish it in addition to an entrée. So the small bowls keep me honest.

There’s a microwave on the first floor on the left hand side just past the burger station, and coffee both upstairs (directly left of the stairs) and downstairs (right in the front near the enterances next to the bagel station).

http://1.bp.blogspot.com/-iBhxECHLyMo/UR3lM23ix8I/AAAAAAAACdw/faI0vTzUn94/s320/beautiful+fruits+wallpapers+28.jpg

Cut up fruit is upstairs at the end of the salad bar (and during breakfast it’s on the first floor in around the muffins), and whole fruits are on the long table upstairs directly next to the stairs. There’s also usually whole fruit around the burger station. And hey, since the only thing you’re allowed to take from any of the dining halls is one piece of fruit, you should definitely utilize the opportunity.

For those of you who have dairy concerns, you can find Lactaid milk, Soy milk, and Rice milk down stairs in the mini fridge underneath the coffee station. But sorry, there is no Almond milk option because the dining hall has a strict “No Nuts” policy, with the exception of the peanut butter by the bagel station.

So, to wrap up tips for Marciano, that’s:

--Click the Marciano link to check out hours and the daily menu!

--Microwave (first floor)

--Coffee (both floors)

--Specialty Milks (first floor under coffee)

--Sargent Choice Pizza (at lunch and dinner!)

--Vegan and Gluten-Free stations upstairs (and the gluten free pantry!!! For those who have swipe access only!)

--Fresh Pasta

--Most Busy Hours: 8:30-9:30am (breakfast), 11:30-2:15pm (lunch), and 5:30-7:30pm (dinner). That’s not to say that you should not ever go to the dining halls at these times, just keep it in mind if you’re in a rush.

--Fruuuuit (second floor)

--And ALWAYS look for the Sargent Choice option! Find us by our logo of a heart wearing a chef's hat

 

 

Disclaimer: The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content. Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk. Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of “cookies”, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website

By Sargent Choice Nutrition Center | Posted in BU Community | Tagged , , , , , , , , | Comments (1)