Here is one of the flier that we are planning to put up around campus to promote the healthy sandwich deals. Hope people like it.
Sunday, May 9, 2010
Fliers for Bodega Group A
Here is one of the flier that we are planning to put up around campus to promote the healthy sandwich deals. Hope people like it.
Wednesday, May 5, 2010
Farmers Market Now Green Market
I just wanted to comment that our flyers should now say " shop Green Market," rather than Farmers Market simply because the community board clearly stated that it would be a green market opening, and not a farmers market. Although the idea remains unchanged, I think it would be better to promote a green market just to avoid confusion.
Updates on our Healthy Bodega Group A
This week we confirmed the prcie for our healthy lunch options for each Bodega and created a flyer to hand out on campus, as well a flyer for posting in the Bodegas.
Campus Deli:
$5.00 which includes a grilled chicken wheat wrap, a piece of fruit and a bottle of water!!
Deli Grocery:
$3.25 which includes a grilled chicken sandwich on wheat bread as well as a bottle of water!!
If anyone has the chance please stop by either Bodega to order the lunch special in support of the project; the lunch meal flyer should be posted in Bodegas by next week. Enjoy!!
Campus Deli:
$5.00 which includes a grilled chicken wheat wrap, a piece of fruit and a bottle of water!!
Deli Grocery:
$3.25 which includes a grilled chicken sandwich on wheat bread as well as a bottle of water!!
If anyone has the chance please stop by either Bodega to order the lunch special in support of the project; the lunch meal flyer should be posted in Bodegas by next week. Enjoy!!
Recipes for Sauces included in our Earth Day festivities
We had Chef Margaret help us out in our recipes for Earth Day and here are ingredients/recipes for sauces, etc. Enjoy!! Also click on title link to be taken to our facebook page to view photos of the event.
Chipotle Mayonnaise
Ingredients
1 30-ounce jar Hellman's Mayonnaise(use light)
1 7-ounce can chipotle peppers in adobo sauce
Place chipotle peppers and adobe sauce in a blender or food processor and process until smooth.
Stir resulting chipotle pepper puree into mayonnaise according to taste.
For the sauce I brought to the demo, I used 1/4 cup of chipotle puree with 30 ounces of mayonnaise.
Tahini Sauce
Ingredients
1/2 cup tahini (sesame seed paste)
3 gloves garlic, crushed
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon parsley, finely chopped (optional)
In a blender or food processor, combine garlic and tahini. Add kosher salt.
Remove from food processor and add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency.
You can adjust the amounts of water and lemon juice to achieve the consistency and tartness you prefer.
Mix in parsely.
Confetti Collards
(with red and yellow bell pepper)
Serves 4-6
Visually, this is a very appealing dish. The ribbons of sautéed collard greens sprinkled with a finely diced confetti of yellow and red bell peppers is beautiful.
Because collard greens are thick, they take some time to cook. Cutting them into a chiffonade (very thin ribbons) allows them to cook faster and retain more of their nutrients and pretty green color. Also, the collards take up a lot of room in the pan. Depending on the size of your pan, you may need to cook them in batches.
Ingredients
3-4 tablespoons of olive oil
5 cloves garlic, minced
½ cup red bell pepper, finely diced.
½ cup yellow bell pepper, finely diced
1 pound of collard greens, cleaned, stems removed, sliced into thin strips (see instructions below)
1 cup water
The juice of one lemon, fresh squeezed
Salt, to taste
black pepper (preferably fresh ground), to taste
Add olive oil to a hot frying pan. Add garlic and a pinch of salt, and cook, stirring, over medium heat for a minute. Add collard greens and sautee until coated with oil and softening. Add water and stir until the water has evaporated. Add peppers and lemon juice and cook until liquid has evaporated.
Enjoy!
To chiffonade collard greens: use a sharp knife to cut the stem out of each leaf. Don’t just cut the stem off at the base of the leaf, remove it from the bottom half of the leaf. Stack the leaves in a pile (5 or 6 per pile) and roll them up from the side. When you have a tight roll of leaves, take a sharp knife and cut the roll into very thin slices. When you unravel the roll, you will have thin ribbons of collard greens.
Chipotle Mayonnaise
Ingredients
1 30-ounce jar Hellman's Mayonnaise(use light)
1 7-ounce can chipotle peppers in adobo sauce
Place chipotle peppers and adobe sauce in a blender or food processor and process until smooth.
Stir resulting chipotle pepper puree into mayonnaise according to taste.
For the sauce I brought to the demo, I used 1/4 cup of chipotle puree with 30 ounces of mayonnaise.
Tahini Sauce
Ingredients
1/2 cup tahini (sesame seed paste)
3 gloves garlic, crushed
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon parsley, finely chopped (optional)
In a blender or food processor, combine garlic and tahini. Add kosher salt.
Remove from food processor and add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency.
You can adjust the amounts of water and lemon juice to achieve the consistency and tartness you prefer.
Mix in parsely.
Confetti Collards
(with red and yellow bell pepper)
Serves 4-6
Visually, this is a very appealing dish. The ribbons of sautéed collard greens sprinkled with a finely diced confetti of yellow and red bell peppers is beautiful.
Because collard greens are thick, they take some time to cook. Cutting them into a chiffonade (very thin ribbons) allows them to cook faster and retain more of their nutrients and pretty green color. Also, the collards take up a lot of room in the pan. Depending on the size of your pan, you may need to cook them in batches.
Ingredients
3-4 tablespoons of olive oil
5 cloves garlic, minced
½ cup red bell pepper, finely diced.
½ cup yellow bell pepper, finely diced
1 pound of collard greens, cleaned, stems removed, sliced into thin strips (see instructions below)
1 cup water
The juice of one lemon, fresh squeezed
Salt, to taste
black pepper (preferably fresh ground), to taste
Add olive oil to a hot frying pan. Add garlic and a pinch of salt, and cook, stirring, over medium heat for a minute. Add collard greens and sautee until coated with oil and softening. Add water and stir until the water has evaporated. Add peppers and lemon juice and cook until liquid has evaporated.
Enjoy!
To chiffonade collard greens: use a sharp knife to cut the stem out of each leaf. Don’t just cut the stem off at the base of the leaf, remove it from the bottom half of the leaf. Stack the leaves in a pile (5 or 6 per pile) and roll them up from the side. When you have a tight roll of leaves, take a sharp knife and cut the roll into very thin slices. When you unravel the roll, you will have thin ribbons of collard greens.
Bodega Group A Update
After contacting the bodega owners, we finally received the price list for the lunch specials from the two bodegas that are particpating in the Service Learning Project. Deli Grocery which is located at 1622 between 139th and 140th Streets will be offering a grilled chicken sandwich on whole wheat bread with a bottle of water for $3.25. Campus Deli located at 501W 139th Street will be serving a chicken wrap, a piece of fruit, and a bottle of water for $5.00. These lunch specials are extremely affordable and thus attractive so we hope to hear good things from the bodega owners once posters go up. We will actually be meeting in the next two days to discuss poster ideas to advertise the actual lunch specials. We will also be meeting this weekend (hopefully Saturday if the weather permits) to shoot our video. We plan to include short segments of us interviewing the bodega owners as well as random Harlem residents so that should be fun. Another productive week down, and only a few more to go until our celebration event!! We can't wait :)
Farmers Market Group Update
Today I attended the meeting with the Community Board No 9. It was very interesting, but the Good News is that hopefully next year we would have a Green Market at the Montifiore Park by the 1 train station. I think that this is a great location due to the high traffic of pedestrian that this area has, including students and residents. One of the members of the community board focused on the importance of letting the bodegas owners know that the green market would not open to take over the businesses around this area, but rather compliment what they have or don't have in their bodegas. Also she emphasized the lack of variety of foods in these bodegas for the diverse community. My suggestion is that the next class should still work on this project we have started, and try to better our results.
Monday, May 3, 2010
The good, the bad, the sugary
Studies show that those who have a high intake of processed sugars have a high concentration of LDL (the bad cholesterol). The reverse held affirmation in accordance to the studies. Sugar is highly consumed in the U.S. It's no wonder many suffer to high cholesterol.
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