Winter Menu Cycle

The menu at the Harlem Children's Zone rotates weekly providing a variety of delicious and healthy options for students and adults.  We are currently on week one of the Winter Menu Cycle. Next week, we will continue with week 2. The menu for week two includes fan-favorites such as the Jerk Lime Chicken Taco.   

Click on the calendars below to see what is being served . We look forward to see you at either of our kitchens. 

March 5- March 9,2018

March 12- March 16,2018

March 19-  March 23,2018

March 26- March 30,2018 

This Week Highlight

This past Tuesday Iesha was able to experience the scholars excitement about the new  Apple- Cinnamon and Blueberry muffins. The Apple Cinnamon and Blueberry muffins were well received by many of our scholars. 

Winter Weekly Menu

As we welcome back our students from Mid Winter Recess,  we will start with Week 4 of our Winter Menu Cycle.  Week 4 menu includes fan favorites such as General Tso Chicken and new additions such as  the Barbacoca beef.  Come by to either of our kitchens next week to try  out this new addition.






Click on the calendar  below to find out what is being served this week.


Week 4
February 26, 2018- March 2, 2018

Various Uses of Winter Squash

 Squashes are a large group within the cucumber family and includes Winter Squash,  Summer Squash, and Pumpkins. Winter Squash comes in array of shapes, colors, and sizes.   Some varieties of  Winter Squash are  Acorn Squash, Banana Squash,  Buttercup Squash, Kabocha Squash, and Butternut Squash.  It is ready to harvest  60 to 110 days from sowing when rinds are full of color and firm.  It is general harvested in the months of July to November and are available in the markets until  March. Today,  we will provide variety of ways we can use Winter Squash. 


Acorn Squash

What does it look like: It is  typically small in size and weighs between 1 and 3 pounds. It usually is orange-yellow like on the inside and generally has a thick dark green and orange like skin. 

Flavor:  It has a mild subtly sweet and nutty flavor. 

How to use it:  It can be  baked, roasted, steamed, or sauteed.

Acorn Squash Recipes 
Penne with Acorn Squash and Pancetta 
https://www.thekitchn.com/recipe-penne-with-acorn-squash-and-pancetta-63917

Sweet Roasted Acorn Squash 
http://www.foodnetwork.com/recipes/sunny-anderson/sweet-roasted-acorn-squash-recipe-1945737



Butternut Squash

What does it look like:  It is generally pear shaped and has a smooth cream-colored texture. 

Flavor: It is known for being  the sweetest  variety of Winter Squash.

How to use it:  It is  can be roasted and steamed. It could be use as a base for a soup or mashed dish. 

Butternut Squash Recipes
Roasted Butternut Squash Soup
http://www.delish.com/cooking/recipe-ideas/recipes/a55386/best-roasted-butternut-squash-soup-recipe/

Roasted Butternut Squash with Sage
http://www.foodandwine.com/recipes/roasted-butternut-squash-sage



This week we will be serving  Potato and Butternut Squash Mash on Thursday. Come by to either kitchen and try out this new addition to the menu. 

It's Doro Wat

   

  Doro Wat is a traditional Ethiopian dish.  You will find it in every Ethiopian restaurant and virtually anyone who is familiar with Ethiopian cuisine will have heard of it. The dish may include chicken, beef, and egg. It is traditionally made spicy.

The berbere spice mixture is what makes the Doro Wat spicy. Berbere in Amharic means "pepper."  Some historians believe this seasoning came around in 5 B.C (spiceography.com).  The berbere spice mixture contains multiple spices that build a complex flavor profile. There are several variations of the berbere spice mixture.  It commonly includes whole spices such as Coriander Seeds, Cumin Seeds, Dried Red Chili Peppers, Fenugreek Seeds, and Black Pepper. 

Traditionally, Doro Wat is served with an Ethiopian Flatbread called injera. Injera has a spongy like texture and it is a bit sour.  Injera is used to scoop the meat and  the stew.  It is made with Tiff, a tiny, round grain that flourishes in the Highlands of Ethiopia. 

This week we will be serving Doro Wat. Come by to either kitchen and try out this delicious addition to the Menu.

Kick- Starting the New Year

As the New Year approaches, we all start to think about our new year’s resolution. Often time weight loss is at the top of the list. Here are three holistic ways to set healthy life styles changes,

1)      Drink lots of water. This suggestion seems so simple, but you would shocked by the number of individuals who hardly drink water. Water refuels our organs and ensures they are running efficiently.  It also promotes weight-loss giving the body the boost it needs during the weight lost journey.

2)       Make realistic meal changes.  You can first start with portion control. Many of us are visual learners and need to see it in order to understand it. Having a plate that clearly sections protein, fruit, vegetables and whole grains will take the guess work out of portioning each meal. Here is what an adult portion sizes should look like.

3)       Meal Preparation makes the working week less stressful and also forces you to be accountable to your healthy lifestyle. It also minimizes the possibility of  eating out.  Planning our meals according to seasonal fruits, vegetables, and other food items, ensures we will also save.  Here is a link to seasonal fruits and vegetables chart, https://www.grownyc.org/greenmarket/whatsavailable.  The seasonal chart does a great job of breaking down which vegetables, fruits, and seafood are available through-out the year.

Healthy Holiday Delight

The holiday season is a great time to kick-start your healthy lifestyle. It is possible to enjoy delicious holiday treats while being conscious of our health. Vanilla Candy Cane Peppermint Bars are a perfect balance of healthy and sweet. It is also diary-free, nut-free, soy-free, low in sodium, and vegetarian friendly.

Vanilla Candy Cane Peppermint Bars 

  

Ingredients                        
Nonstick cooking spray
¾ cup sugar
⅓ cup canola oil
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup crushed peppermint candies
3 ounces dark chocolate, melted

Directions

1) Preheat oven to 350°F. Line an 8-inch square baking pan with foil, extending foil over edges. Coat foil with  cooking spray.

2) In a medium bowl beat sugar, oil, egg, and vanilla with a mixer on medium 2 minutes or until slightly thick and pale yellow. Beat in flour, baking powder, baking soda, and salt just until combined. Stir in 2 Tbsp. of the peppermint candies. Spread batter in the prepared pan.

3) Bake 20 to 25 minutes or until edges are puffed and top is golden. Cool in pan on a wire rack. Using foil, lift uncut bars out of pan. Cut into bars.

4) Line a tray with parchment paper. Dip one corner of each bar into melted chocolate and place on the prepared tray. Sprinkle chocolate with the remaining peppermint candies. Let stand until set.