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 (hczwellnessconnection.blogspot.com) Submit recipes via email to meals@hcz.org, 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

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 

Ingredients:

2 c unbleached all-purpose flour

1 egg

¾ tsp salt

½ c water

Method:

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.

Ingredients:

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

Method:

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! 

Ingredients:

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

Method:

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

HAPPY SPRING! Food Facts in April

Food Facts in April

• April 8^th Empanada Day

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

• April 12^th Grilled Cheese Sandwich Day  

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

• April 16^th Day of the Mushroom

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

• April 23^rd Picnic Day

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.

• April 25^th Zucchini Bread Day

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

• April 27^th Prime Rib Day

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

• April 30^th Raisin Day

History of: Started in 1909 promoted by raisin growers of California. On April 30^th 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

• 2^nd Week in April Garden Week

·       During the Week of April 13^th thru the 19^th 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

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

Ingredients:

• 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)

 

Instructions

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.

 

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 !!!

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

 

Directions:

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.

10 top foods that will become a trend in 2019

What’s new with food ….
Without a question food is a huge staple in our lives. Food brings us all together – around the table and around the world. Research shows that one of the biggest search engines for recipes and food ideas in 2018 is Pinterest, with more than 23 billon recipes and dining ideas to uncover. Pinterest has anything from breakfast to late night snacks recipes.
Recently, Pinterest released an article discussing 10 top foods that will become a trend in 2019. Are you ready for some new trends?
Here are my top five out of the list.

Grazing tables – These family- style tables are a feast for the eyes. They are an open invitation for everyone to dig in. It has become the perfect table for any special occasion, family gathering and holidays. What would you put on your grazing table?

Bread Making - searches for baking bread have increased by 413 percent since last year. Especially for fermented loaves like sour sourdough. Have you baked bread yet?

Oat milk – The world is going crazy over oat milk. Oat milk consist of steel cut oats that have been soaked. blended and strained with cheese cloth or a special nut bag. It’s become one of the best substitutes for lactose free and nondairy eaters and even be used in recipes as a milk alternative.

Chayote- (pronounced cho-cho)- You can never get bored with this versatile gourd. It can be eaten raw. It’s so versatile your options are limitless. Not only that is complements all kinds of cuisines.

Foil pack dinners- Nothing screams meal prep like these one pan dinners. These meals are perfect for the busy person, that just doesn’t have the time. Less mess, affordable, not much effort needed.

Winter 2018 Menu Cycle

Please find the attached Winter Menu Cycle for 2018/2019. Enjoy!

Winter Menu Cycle 2018

This past week we launched our new four week winter cycle.  Students and staff across HCZ and Promise were able to try out new menu items such as Lamb Ragu and even Rabo de Toro which is a spanish style oxtail stew.   With such great reviews we are excited about entering into week two.  Week one was just the beginning! 

Next week we plan to take everyone palate on a journey of new flavors. 

 

This week we want to highlight Monday's menu.  We are starting the week off with Cumin Beef Fried Rice inspired by middle eastern flavors made with egg fried rice, cumin, ginger and beef. 

 

Great on it’s own or even with a side of hummus!

The combination of ingredients give a creamy texture with with hints of cumin and just the right amount of saltiness. It’s such a simple dish that’s PACKED with flavors that you will absolutely love. 

The fried rice is being paired with Shepard's Salad. This salad is said to be the most popular and traditional in the Middle East. The combination of lemon, vinegar and the spices (sumac and red pepper flakes) results in an extremely appetizing salad.

 Take a look at our four week menu cycle. Lets us know if there are any recipes you would like us to share... 

Yes it's that time of year to discuss one of the most anticipated dinner of the year, Thanksgiving Dinner.  

As you start to plan your meal we wanted to share with you the differences of: 

Brine Vs. Marinade Vs. Rub

With holidays around the corner, how do you usually season your meat? Here’s a quick guide to help you with you decision…

Brine
What it is: A salt-based solution that adds juiciness to proteins with a tendency to dry out on the grill. Depending on the ingredients, brines can also impart subtle flavors.

Works best with: Poultry, pork, hearty fish like catfish or salmon

The ultimate basic brine:
1. Boil 2 quarts of water.
2. Add 1 cup of kosher salt and 1 cup of dark brown sugar and dissolve. Add the rest of the water and let cool to room temperature.
3. Add your protein, making sure it is completely covered by the solution, and refrigerate. A smaller piece of meat will brine in 30 minutes; a whole turkey can soak for 12 to 24 hours. Your protein is brined when its looks plump and full. But be careful: Over-brining can cause your meat to be too salty.

Marinade
What it is: A mixture of an acid (vinegar, citrus, white wine) and a base (oil, full-fat yogurt, honey) that adds intense flavors. Marinate if you’re looking for strong flavors.

Works best with: Beef, lamb, pork, poultry, shellfish, vegetables

Marinate meat for a minimum of 30 minutes to a maximum of overnight for best results. Over-marinated meat will soften become mushy because the acid will break down the fibers of the food.

Rub
What it is: A dry mixture of salt, pepper, dried herbs, and spices that you use to flavor the food before cooking. Use rubs to add flavor and texture—the seasoning helps to form a crispy crust.

Works best with: Beef, lamb, pork, poultry, shellfish

The ultimate basic marinade:
Take a quarter cup of whole black peppercorns and toast them in a skillet until aromatic, about 3 to 5 minutes over medium-high heat. Grind the peppercorns and combine with a half cup of kosher salt. Season your meat with the rub 15 to 20 minutes before cooking.