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Certified organic chef Madea Allen was back for the second installment of Chef’s Corner at the Bed-Stuy Campaign Against Hunger pantry. Using items from the pantry, Madea made a delicious and healthy salad of marinated tomatoes. This is an ideal relish to serve alongside lean protein like chicken or fish, or you can enjoy the salad on
Do you ever have a hard time finding a recipe for all the items you pick up at the pantry? Gwen, one of our pantry customers, came up with a great pasta recipe that uses many items that we regularly have in the pantry. This recipe is also great because it is very healthy, incorporating fresh
Check out the recipe from November Chef’s Corner with certified organic chef, Madea Allen! Ms. Allen uses creativity and resourcefulness to make a healthy dish from items available in our pantry that day. This time, she made a fall favorite: sauteed apples. You could eat these delicious apples with lowfat yogurt and honey for a healthy breakfast, or alongside a lean
Jénae Joseph is a BSCAH Green Teen who helps to maintain our urban community garden. This experience has inspired her return to her Guyanese traditions of home-cooked, healthy meals. Here is one dish from her collection! Ingredients: 1 eggplant, chopped into small cubes 1 onion, chopped 1 tomato, chopped 1 bell pepper, chopped 2-3 scallions,
From EatingWell: November/December 2008 “The zesty lemon-garlic rub for this turkey gives it amazing flavor. Instead of using a conventional supermarket turkey that’s been “enhanced” with added sodium solution, here we brine a natural or organic turkey to keep the meat extra juicy without a lot of extra sodium.” 12 servings, 3 ounces turkey &
From EatingWell: November/December 2008 “This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook.
From MayoClinic.com “Dietitian’s tip: Canned pumpkin puree, available year-round, is an easy source for the mashed cooked pumpkin. When pumpkins abound in the fall, however, you can make your own puree by roasting a small pie pumpkin and whipping the flesh in a blender or food processor.” By Mayo Clinic staff Serves 4 Ingredients 3/4
By Fiona Haynes, About.com Guide, from lowfatcooking.about.com “If you’re watching your cholesterol, you may need to limit your intake of dietary cholesterol, of which eggs are a notorious source. While you undoubtedly lose some flavor in ridding yourself of the yolks, you can add flavor and substance to an egg white omelet in many ways.
Retrieved from tasteofhome.com “The whole wheat flavor really comes through in these hearty pancakes. They taste great with a light touch of maple syrup.” Kerry Blondheim – Denmark, Wisconsin This recipe is: -Healthy -Quick -Diabetic Friendly Apple Walnut Pancakes Recipe Prep: 15 min. Cook: 5 min./batch Yield: 9 Servings Ingredients 1 cup all-purpose flour 1
From Chanel Porchia, 2011 Mbroza Foods: Prep Time: 10 minutes Cooking Time: 10 minutes Yields: 6 servings Ingredients: 1/4 cup pine nuts 2 tablespoon olive oil 1/2 bunch mustard greens, chopped 1/2 bunch kale, chopped 1/2 bunch dandelion greens, chopped ½ teaspoons sea salt 1/3 cup raisins Directions: 1.