What's for lunch? July 13th 2011

Buon Giorno!

Todays Lunch Menu features Chicken Marsala, Orzo and a Brocolli/Cauliflower Medley.
But wait..... What is Orzo?

Orzo pasta is a type of pasta which is made in the shape of a grain of rice. Orzo pasta is often about rice-sized, as well. This pasta is very versatile, and it can be used in a range of recipes, with many people consuming orzo in soups. Many markets carry orzo pasta, and several options may be available for consumers to choose from.

The word orzo is Italian for “barley,” and a reference to the size and shape of the pasta. You can also see orzo called kritharaki, manestra, rosa marina, reiskornpasta, or pasta gallo pion. This pasta is very popular in Greece especially, although it is used in other Mediterranean and Middle Eastern nations, and in some parts of Germany as well. The small size can make orzo a very fun pasta to work and cook with.

The classic use of orzo is in soups. It can also be used in pilafs. The Greeks have a number of pilaf recipes which call specifically for orzo pasta, but it is also possible to use a rice pilaf recipe, substituting orzo for the rice. Orzo performs very well when baked in casseroles as well, and it can be used in things like stuffed peppers and stuffed squash. The pasta
absorbs flavors very well and acts as a filler in these dishes.

How to Navigate An American Grocery Store

One of the issues we run into again and again in our community and in our own lives is the struggle for access to healthy, whole foods that are fresh and affordable. New York City recently identified East Harlem as one of the most severe "food deserts" in our city. According to the New York City Department of City Planning, a food desert is a term used to describe "communities characterized by not enough supermarkets and too many health problems. Within those dense, urban areas, the study estimated that 750,000 people live more than five blocks from a grocery or supermarket."


We know there is room for improvement in our community's food scene and we're excited about helping to encourage and support it. We are in the process of working with the city and our High School Student Wellness Council to Adopt-A-Bodega around the corner from our main building. And we've been busy working with our adult groups too--from parents to staff--to educate them about healthful, affordable ways to maximize their food budget in our evening cooking classes. 


This video, featuring well-known food journalist Michael Pollan, describes how even the modern American supermarket (if you're lucky enough to have a good one in your neighborhood) is designed to market you all kinds of food products you don't need, before offering you the basics like milk and eggs. Watch and learn and then the next time you're walking along 125th, ask yourself "how can I help encourage my community to create and support a healthier nutrition environment?" even beyond HCZ and Promise Academy.


One final note, we recently updated our Frequently Asked Questions page to include more complete answers and better information to some of the most common questions we hear from students, staff, and parents. Please check it out and we'd love to know what you think!

What's for lunch? May 18th 2011

Todays lunch menu features Chicken Marsala, Parmesan Orzo and Sauteed Spinach with Garlic Oil.

Chicken Marsala is an Italian dish made from chicken cutlets, mushrooms, and Marsala wine. The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions or shallots, as well as mushrooms, herbs and possibly other ingredients. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately.


Chicken Marsala
Ingredients
1 1/2 lb chicken (breast, thighs)
Salt and Pepper to taste
3 tablespoons olive oil
1/4 cup onion, diced
1 tablespoon garlic, chopped
1/2 pound mushrooms, sliced
3 tablespoons flour
1/2 cup Marsala wine
1 1/2 cups chicken stock
Salt and pepper, to taste

Directions
Preheat oven to 375 degrees. Season chicken with salt and pepper. Place into oven and cook for approximately 20 minutes or until the internal temperature of the chicken is 165 degrees. While the chicken is cooking, add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. (pull pan away from stove when adding wine, may flame). Simmer for 5 minutes. Add chicken stock and cook until thick and flavors are blended. Arrange chicken on serving platter and pour sauce over the chicken.
Serves 4-6

Orzo??
Orzo pasta is a type of pasta which is made in the shape of a grain of rice. Orzo pasta is often about rice-sized, as well. This pasta is very versatile, and it can be used in a range of recipes, with many people consuming orzo in soups. Many markets carry orzo pasta, and several options may be available for consumers to choose from.

The word orzo is Italian for “barley,” and a reference to the size and shape of the pasta. You can also see orzo called kritharaki, manestra, rosa marina, reiskornpasta, or pasta gallo pion. This pasta is very popular in Greece especially, although it is used in other Mediterranean and Middle Eastern nations, and in some parts of Germany as well. The small size can make orzo a very fun pasta to work and cook with.
Bon Appetit!

What's for lunch? Tuesday, May 17th

Tomorrow we are serving Meatloaf, Mashed Potatoes and String Bean Almondine for lunch.

In our quest to serve healthy well balanced meals, we are working with many local NYS farmers to get the freshest ingredients.

Our beef is also sourced locally and is grass fed. What would grass fed beef matter to me, you ask?
Perhaps the most amazing aspect of grass farming is that the meat offers tremendously significant health benefits. Grass fed beef contains high levels of Omega 3’s—the fatty acids that can reduce cholesterol and fight heart disease. In contrast, grain-finished animals from feedlots are high in Omega 6’s—the fatty acids that can raise cholesterol levels. In addition, grass fed beef offers 400 percent more vitamin A and E than commercial beef, and is rich in beta-carotene and conjugated linoleic acids, both major cancer inhibitors.
For additional information on Grass Fed Cattle:
http://www.johnrobbins.info/blog/grass-fed-beef/

Pak Choi

This graceful vegetable with Chinese origins has spread throughout Asia and beyond, developing a wide range of varieties. The most typical Pak Choi features dark green leaves atop white spoon-shaped upright stems. Stems vary considerably in thickness and shape, and in some varieties they are green. One variety produces a rosette of dark green leaves close to the ground. There are specialty pak chois that have frilly leaves to light yellow-green color. The slight mustardy flavor of Pak Choi makes it a delightful addition to stir-fries, soups, noodle and meat dishes, and salads, if the young leaves are used.

Health Benefits:
It is one of the rare vegetable that is very low in calories. However, it is very rich source of many vital phyto-nutrients, vitamins, minerals and anti-oxidants.

Pak choi is very good source of vitamin K, provides about 38% of RDA levels. Vitamin-K has potential role in bone metabolism by promoting osteotrophic activity in bone cells. Therefore, enough vitamin K in the diet makes your bone stronger, healthier and delay osteoporosis. Further, vitamin-K also has established role in curing Alzheimer's disease patients by limiting neuronal damage in their brain.

Friday May 13th menu will feature this delicious vegetable. The pak choi was just picked by our farmer and delivered today.
Menu:
Teriyaki Fish, Sesame Pak Choi and Rice. Fresh baked Bread, Fresh Fruit and Soup Du Jour.

Enjoy.

Todays Menu offers Indian Cuisine

Good Morning from the Kitchen! Today we are venturing to India to taste some of their specialties. Todays menu offers: Tandoori Chicken, Basmati Rice, and Curried Vegetable Medley.

Tandoori chicken is a chicken dish which originated in the Punjab region of India, where it continues to be quite popular. The distinctive red hue of tandoori chicken has made it a popular offering at Indian restaurants all over the world, and this dish can also be prepared at home.

This dish is made by marinating chicken in a mixture of yogurt and spices, with a high amount of cayenne or chili powder, which turns the marinade a rich red color. Some cooks accentuate this by adding red food coloring, or they may make a more orange-colored tandoori chicken with the assistance of turmeric. Garlic, cumin, coriander, ginger, cardamom, cloves, black pepper, lemon juice, and salt are also typically included in the marinade.

Tandoori Chicken Recipe
Ingredients
2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges

Directions
1.Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
2.In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
3.Preheat an outdoor grill for medium high heat, and lightly oil grate.
4.Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Today's Menu

Good Morning! Happy Monday!! Today we are serving delicious Braised BBQ Beef on a Kaiser Roll, Herb Roasted Red Bliss Potatoes and Sauteed String Beans.

This is one of my favorite dishes. The slow cooking process helps to tenderize the beef and absorbs all of the delicious BBQ sauce.

Braising (from the French “braiser”), is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods based on whether additional liquid is added. Some of the best cuts of beef for braising—brisket, short ribs, chuck and round.
Bon Appetit!

What is a healthy school nutrition environment?

The healthy school nutrition environment is a phrase that's become popular in the last several years as more and more parents, educators and policymakers have taken an interest in how to provide the next generation with the tools for learning to eat right for life. A healthy school nutrition environment is one that:

• Reinforces healthy eating in the school dining room, classroom, afterschool clubs, sports and special events
• Provides clear consistent nutrition messages encouraging students to eat well
• Educates students about the science behind good nutrition, the impact of diet on health, and the importance of an active balanced lifestyle in relationship to food
• Trains students how to choose foods that support their bodies and teaching them where their food comes from
• Encourages students to take ownership of their own food environment and food security
• Enables students to achieve full academic potential and obtain physical and mental growth
• Promotes lifelong healthy eating habits

Our Wellness Council meets quarterly to discuss how we are doing in our efforts to create a healthier nutrition environment and brainstorm ways that we can make more positive changes. If you want to learn more about the process we encourage you to start by reading this excellent guide from the Center for Eco Literary called Rethinking School Lunch.

Do you share home-cook-friendly recipes?

Chef Andrew often shares recipes for items served in our cafeteria that have been adapted for you to prepare at home. In addition, we have recipes that are developed for our Middle and High School Cooking Classes, the Healthy Living Challenge Cooking Classes, and our Parent Cooking Classes.

If there's ever an item or recipe that you would like to see us feature here on the blog, please just let us know! Otherwise check out the recipes page for a full list of the recipes that we've posted on the blog so far.

Click here to keep reading our FAQ section.

I see that you have a community Food Pledge that states "Food should never be used as a reward or a punishment." Why not?

At Harlem Children’s Zone and Promise Academy we believe that using food as a reward (or a punishment) sends the wrong message to our children and therefore it is not allowed.  This means that under no circumstances should any staff member encourage students using food as the incentive.

This Better School Food article describes the negative impact of using food as a reward quite well:

“The ultimate goal of rewarding children is to help them internalize positive behaviors so that they will not need a reward. Rewarding children in the home or in the classroom does not need to involve candy or food. Using candy or food as a reward reaches beyond the short-term benefits of good behavior. Rewarding children with food:
- Encourages overeating of foods high in sugar and fat
- Teaches children to eat when they're not hungry
- Teaches children to reward themselves with food
- Teaches children to connect food to mood
- Contributes to poor health
- Undermines healthy habits
By giving children empty calories as a reward for good behavior, we are saying "Here is something unhealthy for you because you behaved so well." Does this make sense?"

We don’t think so. Especially for a generation at risk of living shorter lives because of chronic diet-related diseases, using food as a reward or a punishment simply doesn't make sense. So, we do our best to teach kids how to eat healthfully for life. Certainly there are times and occasions when eating something special might be a way that you reward yourself (at holidays, on your birthday, after running a marathon), but we're here to train kids how to take control of their own relationship to food and how to find that balance in their own daily routine and for their own level of physical activity. That way they grow into adults who can thrive and live to their full potential rather than struggle with preventable diseases.

Read the full article for a list of alternatives to food rewards that can be used by parents. Also check out this article promoting a healthy school environment and providing ways that schools can offer Alternatives to Food as Reward.


Click here to keep reading our FAQ section.

Where can I get and how do I submit a "food allergy" form?

Submit Food Allergy Action Plan forms at the start of each school year or as soon as a food allergy is diagnosed by a physician to the school’s principal. Your child’s teacher, the kitchen staff and our Health Center will keep copies of the Food Allergy Action Plan form on file in case of an emergency. Forms should be signed by both the child's guardian and their physician who has diagnosed and is overseeing the management of the allergy.

No allergy form is required if your student has Lactose Intolerance although if you want to turn one in so we have it on file, that's fine. Please speak to your student about asking what products contain dairy and requesting lactose-free milk at breakfast. Rice Milk and/or Soy Milk and other dairy-free special items are always available, but not always easy kept as visible as the regular milk.

How do you accommodate food allergies and other special diets?

Food Allergies can be life threatening and therefore we take them very seriously. We have become a Tree Nut Free Zone to accommodate the severe allergy that several of our students have to peanuts. We follow the School Guidelines for Managing Students with Food Allergies developed by the Food Allergy and Anaphylaxis Network. You can find the full guidelines here.

If your child, has a food allergy it is the family’s responsibility to alert the school and provide appropriate medical documentations, instructions and directions from a physician. Also, parents are required to submit a FOOD ALLERGY ACTION PLAN for their child. You can download or print the form here.

In addition, families should educate the child in the self-management of their food allergy including:
• Safe and unsafe foods
• Strategies for avoiding exposure to unsafe foods
• Symptoms of allergic reactions
• How and when to tell an adult they may be having an allergy-related problem
• How to read food labels (age appropriate)


Click here to keep reading our FAQ section.

Are vegetarian options available?

Yes! Each meal offers at least 1 vegetable dish prepared without animal products, 1 starch or grain. In addition to those items there is always seasonal fruit at every meal. At lunch and during after school snack, the salad bar offers a variety of healthy raw options and often a vegetarian soup option is available. We realize that as a whole community we need to incorporate more fresh fruits and vegetables into our diets, whether we commit to a vegetarian lifestyle or not. We encourage students and adults to get at least the minimum of 5 daily servings of various colorful fruits and vegetables.

Click here to keep reading our FAQ.

What snacks are available in between mealtimes to Promise Academy Students during the day and after school?

Fruit is always available in the school’s principle’s office for students who are hungry in between meals. In addition to breakfast and lunch, we provide snacks for the After School students that range from carrots and hummus to chips and salsa and are served in approximately 100-150 calorie portions. We regularly change out and rotate the snacks based on feedback from students and what is seasonally available.

What is HCZ’s policy on beverages besides water, 100% Juice and low-fat milk?

We have joined many groups around the city in pledging to have No Sugary Beverages of any kind in our facilities. We are a soda-free school and our staff and adult community members help us set a positive example for the children that we work with on a daily basis. We know that kids and adults will occasionally enjoy some sugary beverage as a special treat, but on a regular basis at our school and within our community we emphasize hydrating with calorie-free water and we encourage parents to limit juice and cut even 100% juice with sparkling water.

Click here to keep reading our FAQ section.

What milk options are available?

Our Milk is sourced locally from Manhattan Milk which delivers 1% Half Pints from Byrne Dairy that are hormone and antibiotic free. All of our sites offer non-dairy alternatives for children with Lactose Intolerance including Soy Milk and Rice Milk.

Click here to keep reading our FAQ section.

Tandoori Chicken Recipe

This dish is made by marinating chicken in a mixture of yogurt and spices, with a high amount of cayenne or chili powder, which turns the marinade a rich red color. Some cooks accentuate this by adding red food coloring, or they may make a more orange-colored tandoori chicken with the assistance of turmeric. Garlic, cumin, coriander, ginger, cardamom, cloves, black pepper, lemon juice, and salt are also typically included in the marinade.

Tandoori Chicken Recipe
Ingredients2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges

Directions1.Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
2.In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
3.Preheat an outdoor grill for medium high heat, and lightly oil grate.
4.Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Honey Chipotle Barbecue Sauce

Honey Chipotle Barbecue Sauce1/2 cup ketchup
1/4 cup brown sugar
1/4 cup honey
1 1/2 tbsp chipotle peppers in adobo sauce
2 tsp apple cider vinegar
1 1/2 tsp Worcestershire sauce
1/2 tsp garlic powder
1/4 tsp salt, or to taste
pinch ground pepper, to taste

Combine all ingredients in a food processor and blend until very smooth, 1-2 minutes. If a thinner consistency is desired, add a tablespoon or two of water to thin the mixture. Season with salt and pepper, to taste.

Makes about 1 cup.

Week 8 (Part of an 8 Week Menu Cycle)

Week 8	Monday	Tuesday	Wednesday	Thursday	Friday
Breakfast
Item 1	Yogurt & Granola	Assorted NY Bagels	Assorted Fresh Baked Bread	Assorted NY Bagels	English Muffins
		Assorted Muffins	Chefs Eggs	Assorted Muffins	Chefs Frittata
Item 2	Hot/Cold Cereal	Hot/Cold Cereal	Hot/Cold Cereal	Hot/Cold Cereal	Hot/Cold Cereal
Milk	1% and 2%	1% and 2%	1% and 2%	1% and 2%	1% and 2%
Fruit	Assorted Seasonal Fruit	Assorted Seasonal Fruit	Assorted Seasonal Fruit	Assorted Seasonal Fruit	Assorted Seasonal Fruit
Lunch	Greek Cuisine	Mexican Cuisine	All American		Italian Cuisine
Protein	Grilled Chicken Souvlaki (tzatzaki sauce, red onion, lettuce and tomato)	Mexican Rice Bowl	Hamburgers (beef)	STAFF SELECTION	Turkey Tettrazini Casserole
Protein Alt.					Pasta
Vegetarian Entrée	Baked Tofu Souvlaki		Veggie Burger
Starch/Grain	Pita Bread	Rice	Hamburger Roll
Vegetable	String Beans w/lemon tomato sauce	House Salad	Cauliflower Medley with Herb Butter Sauce		Caesar Salad
Milk	1% and Skim	1% and Skim	1% and Skim	1% and Skim	1% and Skim
Fruit	Assorted Seasonal Fruit	Assorted Seasonal Fruit	Assorted Seasonal Fruit	Assorted Seasonal Fruit	Assorted Seasonal Fruit
Alt. Grain	Fresh Baked Bread	Fresh Baked Bread	Fresh Baked Bread	Fresh Baked Bread	Fresh Baked Bread
**Vegetables and Fruit may change due seasonality