Treat yourself to healthy, home-cooked meals throughout college, and beyond! We're Cooking on Campus to show you how! Our Student Chefs will show you how easy it is to make tasty food during this hands-on culinary crash course. We will teach you the basics and take you beyond your expectations. Experience it all for yourself at the Rec Center's Instructional Kitchen in the Outdoor Adventures area.
Thursday, May 9, 2013
Just click on the links for the category you want, and find recipes that fit the criteria you're looking food!
- Chef Meghann
Tuesday, April 30, 2013
% Monounsaturated Fats: Good
% Polyunsaturated Fats: Good
% Saturated Fats: Bad
Baking, salads, sautéing, and stir-frying
Mild flavor, supplies some plant omega 3s
Salad dressings and drizzling (not cooking)
Slight nutty flavor, high in plant omega 3s, store in refrigerator
Extra Virgin Olive
Salad dressings, drizzling, low-heat cooking
May have fruity, grassy, peppery, or bitter flavor, contains antioxidants, high quality is expensive
Stir-frying, sautéing, and searing
Bland flavor, contains vitamin E, those with peanut allergies should avoid
Sautéing, frying, baking
Light: sautéing and stir-fries, Toasted: dressing,seasonings
Light: delicate flavor
Toasted: intense nutty flavor, good for Asian cuisines, store in refrigerator
Sautéing, searing, and stir-fries
Neutral flavor, high in omega 6s, most commonly used in USA, inexpensive
Wednesday, April 24, 2013
Monday, April 22, 2013
- Chef Meghann
Thursday, April 18, 2013
- Grilled Tofu with Fire Roasted Corn and Tomato Salsa
- Grilled Salmon with Warm Pineapple Salsa
We started by prepped two similar based salsas and later on extended the flavors according to each recipe. The class began by dicing red bell peppers, red onions, Serrano chili and cilantro, to which we added lime juice and seasoned with salt to enhance the flavors and create a fresh balance. We then skewed cherry tomatoes, shucked the corn, and saw a quick demonstration on how to cut a whole fresh pineapple. We placed our fruit and veggies on our hot grill and allowed them to tenderize and pick up some of that char flavor from the grill, creating beautiful cross hatches.
Afterwards, the class learned how to grill different proteins, such as tofu, salmon, and chicken breast. The tofu had been marinated with minced garlic, cilantro, chili powder, cayenne pepper, and lime juice. The chicken was seasoned with a barbeque dry rub, and the salmon was left as it was. While the proteins cooked, the class finished dicing the salsas by dicing the grilled fruits and veggies. The smokey aroma helped to paint the picture of a perfect summertime meal; and with the addition of our grilled proteins that meal became a reality!
This barbeque course provided a healthy, flavorful, and easy route for one that is usually known to be greasy, cluttered, and time consuming. For a different path to the salsa or protein, make sure to explore the variation portion on each recipe to find a flavor profile that suits you! Thank you for another wonderful semester of Cooking on Campus - make sure you check back over the summer for some great cooking tricks and tips and updates for the Fall 2013 series!
- Chef Dorine
Thursday, April 11, 2013
In this class, Barbeque Blowout, you'll learn how to master the technique of grilling fruits, vegetables, and different proteins! You'll learn that barbeques aren't just for meat-eaters with our Grilled Tofu with Fire Roasted Corn and Tomato Salsa, and perfect the technique of grilling delicate fish with our Grilled Salmon with Warm Pineapple Salsa. We'll also have some chicken breast for you to practice grilling, so that you can really get a well-rounded experience and lots of practice for when you grill at home.
Come to the Instructional Kitchen in the Outdoor Adventures building at Camus Rec on Tuesday, April 16th from 5:15-6:30PM to make and taste some delicious food for only $5! Register online in advance and pay using your bursar's account or credit card, or register at the Registration Desk at Campus Rec!
Until then, try altering some of these recipes by grilling some of the main ingredients:
- Chef Meghann
Monday, April 8, 2013
- Gazpacho - Spain
- Whole Wheat Crepes with Strawberries - France
Gazpacho, is a cold soup that originated in Spain, and is Andalusia's best known dish. Gazpacho comes in several different varieties, but we chose to stick with tradition by using fresh vegetables, herbs, red wine vinegar, and some whole wheat bread to thicken it slightly - all pureed in a food processor or blender. Because this is a raw soup, it's very easy for certain vegetables, specifically the red onion, to overpower the other fresh vegetables. Make sure when you're making this at home to add in part of the onion at a time, tasting your soup before you add more. Unfortunately there isn't really a way to neutralize too much onion flavor, so remember: when it comes to cooking with onions, less is more! Our second recipe, Whole Wheat Crepes with Strawberries, is a celebration of France's national dish. Crepes are becoming more and more popular in the States, but you'd be surprised how easy it is to make a healthier variation for yourself at home! With whole wheat flourr, skim milk, and fresh fruit topping, you too can make a delicious breakfast in a matter of minutes. Be sure to check out our variations section for both of these recipes for a few suggestions on how to make these dishes perfect for your palate!
- Chef Meghann