Friday, November 20, 2020

Remote Meal Kit Cooking Competition

Remote Meal Kit Cooking Competition sponsored by HCZ Healthy Harlem. Enter a recipe in one of five categories: – Appetizers & Soups – Mains – Sides – Breads – Desserts- Must use ingredients from the meal kit box. Additional items can be added. Include a story about the recipe such as where the recipe originated or why you created it. Entries will be judged on creativity, best use of our product, ease of preparation, and visual appeal. Entries should include an original recipe as well as a picture of your finished dish. A winner will be selected every 2 weeks and the winner will be posted on our blog ( Submit recipes via email to, in the subject line write Recipe Contest. Please see the submission schedule below and winner announcement schedule. Submit Recipe: December 11th, winner announced December 18th Submit Recipe: December 28th, winner announced December 30th Submit Recipe: January 8th, winner announced January 15th Submit Recipe: January 22nd, winner announced January 29th

Monday, October 26, 2020

A Favorite from our Team.

Twuanasia P.- “I wouldn’t say I have a definitive favorite recipe, however one dish that I do enjoy eating often is Crab Rangoon”. It’s a simple snack or appetizer, it’s fun and to make from scratch and it’s a party pleaser. This dish has a well-rounded flavor profile. The wonton wrapper gives a satisfying crunch while the cream cheese has the perfect salty and creamy touch. She also appreciates the hints of sweetness and earthiness the green onion and crab provides. 

Crab Rangoon 


2 c unbleached all-purpose flour

1 egg

¾ tsp salt

½ c water


Put flour in a large bowl.

whisk together egg, salt, and water.

Create a well in the center of the flour and pour in the wet ingredients.

Mix everything together with until the mixture begins to come together.

Turn the dough onto the counter and knead for 3-5 minutes. The dough should be firm but silky smooth when you are done. (If your dough is too tacky, add a little extra flour to your counter.)

Cover the dough with a damp towel and let rest for 1 hour. (Letting the dough rest will make it easier to roll thin wrappers.)

Divide the dough in half. Cover one half of the dough with your towel. Lightly dust your counter-top with cornstarch and roll half of the dough as thin as you can, aiming for a rectangle roughly 20”x10” if you are cutting 5" wrappers, or 15"x9" if you are cutting 3" wrappers.


5 oz can of crab meat drained

4 oz cream cheese softened

1 green onion finely sliced

1/4 teaspoon garlic powder

1 teaspoon Worcestershire sauce


Preheat 1 inch of oil to 325°F over

In a small bowl, gently combine crab meat, cream cheese, green onion, garlic powder, and Worcestershire sauce.

Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.

To Fry

Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.

Butternut Squash and Black Bean Chili

Nothing beats a warm soup on a chilly fall day. This soup combines sweet and spicy and a great texture. Enjoy! 


2 tablespoons Olive Oil

1  medium Onion, diced

2  Celery Stalks, diced

1  Green Pepper, diced

2  Garlic Cloves, minced

1  Jalapeno, seeds removed, diced

1 teaspoon Ground Cumin

1 tablespoon Chili Powder

1/2 teaspoon Cayenne Pepper

4 cups Butternut Squash, cut into ½” cubes

1 15-ounce can diced Tomatoes

2 cups Low Sodium Vegetable Stock

2 15-ounce can Black Beans, drained & rinsed

to taste  Salt & Pepper

Cilantro & Sour Cream, for garnish


In a medium stock pot, heat oil over high heat. Add onions, celery, green peppers and garlic and sauté until the onions are translucent, approximately 3-5 minutes. Add the jalapenos, cumin, chili powder and cayenne and cook for an additional 2 minutes, stirring often. Add the butternut squash, tomatoes, vegetable stock and beans. Season with salt and pepper. Reduce heat to low and cook until the butternut squash is tender and the chili has thickened. Remover from the heat and serve in a bowl. Garnish with fresh Cilantro and Sour Cream.

 Serves 6

Wednesday, April 8, 2020

HAPPY SPRING! Food Facts in April

Food Facts in April

History of: The name comes from the verb empanar, meaning to wrap or coat in bread
Type of Food: Pastry
Consist of: made by folding a dough or bread patty around the stuffing, It can be stuffed with many things such as any type of Meat, Vegetable, or Fruits
History of: Grill Cheese became popular in the US during the great depression
Type of Food: Hot Sandwich
Consist of: Bread & Various Types of Cheese
History of: A melon grower near Paris discovered mushrooms growing on his growth fertilizer.
Type of Food: Classified as Fungi, but considered a Vegetable
Consist of: A fleshy, spore-bearing fruiting body of a fungus
Picnic Day was first held on May 22, 1909.It has grown to be the largest student-run event in the US, gathering more than 50,000 visitors.
History of: The zucchini bread was first made in America in the 19th century when housewives used pearlash as a chemical leavening agent.
Consist of: Flour, Salt, Baking Soda, Nutmeg, Cinnamon
History of: There is an unknown fact as to where Prime Rib Day was derived from
Type of Food: A “Meat”
The term Prime typically refers to the cut of meat butchers call a standing rib roast
History of: Started in 1909 promoted by raisin growers of California. On April 30th restaurants, dining cars, and hotels included dishes featuring the dried fruit. Also, schools, local and state governments provided education and information about the quality of California raisins and their health benefits.
Type of Food: Fruit
·       During the Week of April 13th thru the 19th Egg Salad Week 
Quick Food Fact: People had so many eggs left the week after Easter many people created all sorts of egg salad this is why during that week its referred to as Egg Salad Week! 😊

**Please Remember to Check Out Our Spring Menu Launching TBD

Monday, May 6, 2019

Newest Milk Craze: Oat Milk

We recently introduced our students to the newest milk hype: Oat Milk. 

                                                                                                                                                               Oat milk is a great alternative to cows milk and nut milk. It is rich in beta-glucan, which can help keep cholesterol levels in check. Nutritional benefits aside, oat milk is naturally creamy and sweet, and lots of people are reporting it's the best-tasting milk alternative on the block.

There are plenty of oat milk brands to choose from. But we wanted to share a 5-minute way to make homemade oat milk!

Servings:  (1/2-cup servings)

Category: Beverage

Cuisine: Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 5 Days

  • 1 cup rolled oats
  • 4 cups water
  • 1 pinch salt
  • 1 Tbsp maple syrup (optional to add sweetness)
  • 1/2 tsp vanilla extract (optional)
  • 2 Tbsp cocoa or cacao powder for "chocolate milk" (optional)
  • 1/4 cup fresh berries for "berry milk" (optional)

  1. Add oats, water, salt, and any additional add-ins (optional) to a blender. Top with lid and cover with a towel to ensure it doesn't splash. Blend for about 1 minute or until the mixture seems well combined. It doesn't have to be 100% pulverized. In fact, over-blending can make the oat milk slimy in texture.
  2. Scoop out a small sample with a spoon to test flavor/sweetness. If it's not sweet enough, add more sweetener.
  3. Pour the mixture over a large mixing bowl or pitcher covered with a very thin towel or a clean T-shirt. In my experience, it benefits from a double strain through a very fine towel to remove any oat remnants. A nut milk bag seemed to let too much residue through.
  4. Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Shake well and enjoy cold. DO NOT HEAT or it will thicken and become gelatinous in texture. It's delicious as is or added to granola, and smoothies.


Friday, April 12, 2019

Spring Time Eating

Spring Time Eating:

As we all know, eating seasonally is very important. Food is tastier and fresher and even more nutritious in during the Spring. Foods that are in season are packed with vitamins, minerals and other nutrients. It’s time to take advantage of all the fruits and vegetables that spring has to offer.  Here are some of my favorite fruits and vegetables that are now in season. There are so many to choose from:

 Fruits - Apricots, mangos, pineapples, honeydew, cantaloupe, cherries

 Vegetables- Artichoke, Asparagus beans, lettuce greens, carrots, beets

Besides eating seasonal. Here are some other tips to eating for spring:

Lighten up your meals, stay away from heavy carbs such as rice and bread.
Make a seasonal salad day with lettuces like romaine, bib, butter, mesclun, and spring veggies such as carrots, snap peas, asparagus, fennel and radish.

Use herbs like chives, tarragon, scallions, mint and dill and bright, lemony notes with spices like sumac and nigella seeds.

Blend up a springtime pesto with arugula, mint, lemon zest, walnuts and parmesan and use it in salads, on steamed veggies and with lean proteins.

Happy Spring Eating !!!

Monday, February 4, 2019

Chinese New Year

Family is the basis of the Chinese society,  this is seen through the significance placed on the New Year’s Eve dinner or reunion dinner. This feast is extremely important to the Chinese. All family members must come back. Even if they truly can’t, the rest of the family will leave their spot empty and place a spare set of utensils for them. 
F00d is one of the things that the Chinese take the most pride in. And of course, lot of care and thought is put into the menu for the most important holiday of the year. As with Chinese New Year activities and decorations, the dishes are created to give blessings for the next year. Both the names and looks are symbols of wishes for prosperity, happiness and fortune.   Each region may have a different customs but there are some common dishes seen on every table. Such as springs rolls, dumplings,  and noodles.  
Check out this easy Chinese Chicken Dumpling:
1/2 cup soy sauce
1 tbl rice vinegar 
1 tbl chives, chopped
1 tbl sesame seeds
1 tbl chile-garlic sauce
1 pound chicken 
3 garlic cloves, minced
1 egg, beaten
2 tablespoons finely chopped chives
2 tablespoons soy sauce
1 1/2 tablespoons sesame oil
1 tablespoon minced fresh ginger
50 dumpling wrappers
1 cup canola oil for frying
1 quart water, or more as needed
  1. Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
  2. Mix chicken, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
  3. Heat 1 to 2 tablespoons canola oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the chicken is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.