Katz Food Revolution

I am well past-due on a recipe update… some new posts coming soon, I promise! In the meantime, I wanted to share some information, specifically relating to healthy eating in Pittsburgh (which is definitely of interest to me!)

Pitt MBA Students Kickoff 10-Day Social Media & Fundraising Campaign to Benefit the Pittsburgh Food Revolution Cooking Club

April 8, 2013 – PITTSBURGH, PA – Today, a group of seven MBA students from the University of Pittsburgh Joseph M. Katz School of Business kicked off a 10-day social media campaign to raise awareness and funding for real-world food education through the Pittsburgh Food Revolution Cooking Club. The MBA team’s social media strategy includes a series of videos to generate excitement and encourage “viral” sharing, and an iPad mini drawing to encourage fundraising. To
make a donation or to follow the team’s 10-day campaign visit http://www.facebook.com/katzfoodrev.

The Cooking Club concept was developed by Bobby Fry, co-owner of Bar Marco in the Strip District, and Kelsey Weisgerber, Food Service Director, Environmental Charter School. The club seeks to change food behavior in Pittsburgh students by offering the tools for change at a time in a student’s life when they begin to make their own food choices.

Donations to support the Cooking Club will be accepted from April 8-17, 2013. All donations will go directly to the Cooking Club and will be used to purchase utensils and food for the local students. By making a donation of $5.00 or more, donors’ names will automatically be entered into a drawing to win a free iPad mini*.

“By starting one high school cooking club at a time, we are attempting to change society’s relationship with food by empowering the next generation. We are arming them with knowledge, tools and experience, and allowing them to make their own decisions and start their own personal food revolutions,” said Bobby Fry, Co-founder, Bar Marco. He went on to say, “While it is a path to change that requires a lot of trust in human behavior, empowerment is also the most natural path to change. Thanks to Katz and several other community groups who have been excited to team up with us, progress is gaining momentum quickly and organically.”

“If we can promote collaboration between students, schools, chefs, parents, universities, and community organizations –think about the united movement that can arise surrounding healthy food choices,” says Kelsey Weisgerber, Food Service Director, Environmental Charter School. “By donating to this campaign, real resources end up in the hands of students, and our mission can spread to other schools and interested Food Revolution Cooking Club volunteers. The club started
as a simple demonstration of the power of food education tied with invested community members and we want to share our work with everyone in the city and watch it grow.”

The MBA team is seeking support from the local community to disseminate the Food Revolution Cooking Club’s message and to help raise funds. Supporters are encouraged to reach out to the MBA team to discuss opportunities for collaboration.

About the Katz MBA Team
Leveraging the power of social media, the MBA team seeks to generate interest and awareness of proactive ways to improve school food and empower Pittsburgh youth to make healthy food decisions. The team is comprised of seven part-time students at the University of Pittsburgh Joseph M. Katz School of Business. Enrolled in Professor Andrew Stephen’s Marketing and Social Media

Strategy class, the students have been assigned the task of increasing awareness of Food Revolution Pittsburgh and the Food Revolution Cooking Club. Team members include Josh Baker, Andrew Druckenbrod, Partha Ghosh, Katie Kirkpatrick, Angela Leshinski, Rachel Maceikis and Ariann Polasky.

About Pittsburgh’s Food Revolution Cooking Club (FRCC)
Pittsburgh-based organizations the Environmental Charter School and Bar Marco, are carrying out their pledge to promote health and well being in the Pittsburgh area through their Food Revolution Cooking Club (FRCC) partnership. The club is dedicated to working with high school students to provide them with education to make healthier food decisions and tools to learn cooking skills. The FRCC began its mission with the Barack Obama High School in East Liberty, and now has expanded
to support Brashear High School in a weekly breakfast program. The long term vision of the Food Revolution Cooking Club include replicating the program in other schools, providing summer jobopportunities for students and promoting a healthy school culture.

*About the iPad mini drawing:

• By making a donation of $5.00 or more, the donor’s name will be automatically entered into a random drawing for a free iPad mini.
• Each additional $5 incremental donation will result in an “extra entry” in the drawing.
• A random drawing for the iPad mini will take place on April 17, 2013. The winner will be notified on April 17, 2013.

Contact
Ariann Polasky
aap59@pitt.edu
412-965-1561

Katie Kirkpatrick
Kak206@pitt.edu
412-398-4659

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Posted in Uncategorized | Leave a comment

French Toast

French toast is a big time boyfriend favorite. I’ve attempted several healthier/bake-in-the-oven French toast recipes, but none of them turned out too well. With some things, you just need to use the good stuff! We won’t make this recipe all the time (otherwise, we may pack on the pounds!), but we’ll thoroughly enjoy it when we make it.

Ingredients
2 large eggs
½ cup 1% or skim milk
1 teaspoon sugar
1 teaspoon vanilla extract
pinch of salt
1 loaf challah bread, preferably a bit stale. If your bread is not stale, first cut it into slices and put it in the oven on a low heat for a few minutes.
Cinnamon, to taste
Directions
Combine eggs, milk, sugar, vanilla extract, and salt thoroughly
Dip bread into the egg mixture, covering both sides of bread
Sprinkle cinnamon onto both sides of bread
Transfer bread slices to a griddle or skillet, browning lightly on each side (3-5 minutes per side for us, but this may vary. We used a medium heat setting)
Serve with desired toppings – for us, whipped cream (surprisingly low calorie), maple syrup, and blackberries were our items of choice!
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The final product!

Posted in 5/5 stars, Boyfriend approved, Breakfast, Eganita Kitchen Approved, Main Dish, Vegetarian Friendly | Leave a comment

Lemon Blueberry Muffins

I’ve been enjoying the site Emily Bites lately. I somehow stumbled across the recipe for lemon blueberry muffins, which caught my eye. I really like lemon flavor, and BF really likes blueberry muffins.

Ingredients
Original Eganita Adjustment
5 oz 1/3 less fat cream cheese, softened 5 oz 1/3 less fat cream cheese, softened
3 T butter, softened 3 T butter, softened
3 T unsweetened applesauce 3 T unsweetened applesauce
1 ½ c sugar 1 ½ c sugar
½ t vanilla extract ½ t vanilla extract
2 large egg whites 2 large egg whites
1 large egg 1 large egg
1 c all-purpose flour 1 c all-purpose flour
1 c white whole wheat flour 1 c whole wheat flour (This works the same, but the muffins are a little darker in color. When I run out of my regular whole wheat flour, I’m going to look for white)
1 t baking powder 1 t baking powder
¼ t baking soda ¼ t baking soda
½ t salt ½ t salt
½ c low-fat buttermilk ½ c low-fat buttermilk
3-4 T fresh lemon juice 3-4 T fresh lemon juice (1 lemon is enough)
1-2 t lemon zest 1-2 t lemon zest (1 lemon is enough)
2 c blueberries 2 c blueberries (I used “freshly frozen” blueberries, as the fresh blueberries were expensive and didn’t look great)
Ingredients
Original Eganita Adjustment
1) Preheat the oven to 350. Line 24 muffin cups with cupcake liners. 1) Preheat the oven to 350. Line 24 muffin cups with cupcake liners.
2) In a large bowl, combine the cream cheese, butter and applesauce and beat with an electric mixer until blended. Add sugar and beat until combined. Add vanilla, eggs and egg whites and beat until blended. 2) In a large bowl, combine the cream cheese, butter and applesauce and beat with an electric mixer until blended (or do it by hand like I did! I don’t have a mixer… yet). Add sugar and beat until combined. Add vanilla, eggs and egg whites and beat until blended.
3) In a separate bowl, combine the flour (lightly spoon into measuring cups and then level with a knife), baking soda, baking powder and salt and stir together. In the bowl containing the wet ingredients, use the mixer on a low speed while pouring in the flour mixture until thoroughly combined. Add the lemon juice, zest and buttermilk and beat until blended. Add the blueberries and fold in gently. 3) In a separate bowl, combine the flour (lightly spoon into measuring cups and then level with a knife), baking soda, baking powder and salt and stir together. In the bowl containing the wet ingredients, use the mixer on a low speed (again, for me this required some manual labor :)) while pouring in the flour mixture until thoroughly combined. Add the lemon juice, zest and buttermilk and beat until blended. Add the blueberries and fold in gently.
4) Spoon the batter evenly into the liners. Bake for 25 minutes. Cool on a wire rack. 4) Spoon the batter evenly into the liners. Bake for 25 minutes. Cool on a wire rack.

Source: Lemon Blueberry Muffins
These were DELICIOUS! The lemon flavor is subtle , but it works completely with the blueberries. Despite the blueberries being frozen, they were very juicy in the muffins.

Batter! BF thought it was good enough to eat at this stage even!

Batter! BF thought it was good enough to eat at this stage even!

Letting them cool.. it was hard to wait to try one!

Letting them cool.. it was hard to wait to try one!

Final product, about 1 second prior to consumption.

Final product, about 1 second prior to consumption.

Posted in 5/5 stars, Boyfriend approved, Breakfast, Dessert, Eganita Kitchen Approved, Vegetarian Friendly | Leave a comment

Breakfast Sausage Muffins

In this apartment, we love breakfast food. I’ve been on the hunt for a good breakfast casserole recipe for some time. I did come across a few I want to try, but this idea for breakfast muffins intrigued me just a bit more!

They were pretty quick and easy to make, and the final result was very tasty. I love this as a base recipe – I definitely want to experiment with different muffin ingredients (BACON? YES.). I also like that it’s very easy to customize each person’s serving, if say someone is vegetarian, likes a different kind of cheese, etc. For that reason, I also classified this recipe as “Vegetarian Friendly”, although the version I made was not.

Ingredients  
Original Eganita Adjustment
20 oz shredded hash brown potatoes (I used Simply Potatoes brand which comes in a 20 oz refrigerated bag. If you use frozen potatoes just make sure you let them thoroughly thaw first) 20 oz shredded hash brown potatoes (I bought frozen ones at Trader Joe’s and thawed in the refrigerator over night). Next time I am going to experiment with using less potatoes, perhaps even 10 oz.
2 T extra virgin olive oil 2 tbsp extra virgin olive oil
1 ½ t salt (plus a little more to taste for the eggs) 1 tsp salt (for potatoes), a pinch or two for the eggs
Black pepper to taste 1/4 tsp black pepper (for potatoes), a pinch or two for the eggs
4 chicken breakfast sausage links (I used Wegmans Fully Cooked Breakfast with Sage Chicken Sausage) Sausage of your choice – I used Trader Joe’s Spinach, Fontina, and Roasted Garlic chicken sausage (one link, but would use a little more next time) for my half, and Jimmy Dean’s turkey sausage (about 3-4 small links) for the other half.
6 large eggs 6 large eggs
4 egg whites 4 egg whites
6 T shredded 2% cheddar cheese 6 tbsp reduced fat cheese of your choice; I used Trader Joe’s low fat Mexican cheese blend.
Directions  
Original Eganita Adjustment
1) Preheat the oven to 400. Coat a 12 cup muffin tin with cooking spray 1) Preheat the oven to 400. Coat a 12 cup muffin tin with olive oil cooking spray
2) In a large bowl, combine the hash browns, olive oil, salt and pepper and mix thoroughly. Scoop the hash browns evenly into each of the muffin tins and then press the hash browns down into the cups and up the sides to form a well. Bake in the oven for 15-20 minutes until edges are browned. 2) In a large bowl, combine the hash browns, olive oil, salt and pepper and mix thoroughly. Scoop the hash browns evenly into each of the muffin tins and then press the hash browns down into the cups and up the sides to form a well. Bake in the oven for 15-20 minutes until edges are browned.
3) Cut the sausages up into small bite sized pieces. Mist a skillet with cooking spray and brown the sausage pieces over medium-high heat. 3) Brown sausage links over medium heat. Cut into small bite-sized pieces.
4) In another large bowl, combine the eggs and egg whites and whisk together until thoroughly beaten. Add a bit of salt & pepper to taste. 4) In another large bowl, combine the eggs and egg whites and whisk together until thoroughly beaten. Add a pinch or two of salt and pepper.
5) Evenly sprinkle the shredded cheese and browned sausage pieces into each hash brown cup and then spoon the egg mixture into each hash brown cup as well. Place the cups back into the oven and bake for another 15 minutes or until the eggs are set. To remove from tins, run a large spoon or butter knife along the edges of each muffins cup. 5) Evenly sprinkle the shredded cheese and browned sausage pieces into each hash brown cup and then spoon the egg mixture into each hash brown cup as well. Place the cups back into the oven and bake for another 15 minutes or until the eggs are set. To remove from tins, run a large spoon or butter knife along the edges of each muffins cup (Mine came out very easily).

Source: Sausage, Egg & Cheese Hash Brown Cups by Emily Bites

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The potato stage, post a 15 minute bake session. They are ready to accommodate the remaining ingredients!

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Sausage – check! Cheese – check! Eggs – check! Ready to go into the oven for 15 more minutes.

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Final product! They got the pan a bit messy with some splatter, but they still look pretty nice!

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My first muffin! It didn’t last long.

Posted in 4/5 stars, Boyfriend approved, Breakfast, Pork, Vegetarian Friendly | 2 Comments

Breakfast Burritos

My sister is now vegetarian. I’m typically not terribly vegetarian-friendly, though I’m trying to be accommodating while we are all home for the holidays. One soy based product that I actually really like is Trader Joe’s Soy Chorizo. I had first tried this product a few years back, as a healthier alternative to “real” chorizo. Now it can serve a dual purpose.

Anyway, we made breakfast burritos yesterday and they turned out quite well, so I thought I’d share! The recipe below serves three people.

Ingredients
Three 10″ whole grain tortillas. I used these.
Six scrambled eggs, made with skim milk and a few pinches of salt and pepper
1/2 container of Trader Joe’s soy chorizo, browned
Gucamole, in whatever quantity you prefer
Shredded cheese, to taste. I used reduced fat Swiss.
Directions
1) Heat tortillas in microwave, per package instructions.
2) Add 1/3 scrambled eggs, 1/3 of the browned soy chorizo, and shredded cheese to each tortilla.
3) Heat in microwave for additional 10-15 seconds, or  until cheese is melted.
4) Add gucamole and enjoy!
Posted in 5/5 stars, Breakfast, Eganita Kitchen Approved, Main Dish, Vegetarian Friendly | Leave a comment

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

Once I saw the recipe for the stuffed pork tenderloin (and the photo!), I knew I’d have to try it. I had never stuffed pork (or any other meat, for that matter) before, but it looked fairly straight-forward. I decided to give it a try while home for the holidays, as my parents seemed interested in trying the recipe with me.

Ingredients
Original Eganita Adjustment
3 cloves garlic, crushed 3 cloves garlic, minced
2 tbsp lemon juice, freshly squeezed 2 tbsp lemon juice, freshly squeezed
2 tsp Dijon mustard 2 tsp spicy brown mustard (that’s all I had on-hand)
1 tsp olive oil 1 tsp olive oil
1/4 tsp fresh ground black pepper 1/4 tsp fresh ground black pepper
1 (1 lb) pork tenderloin 1 (1 lb) pork tenderloin
1 1/2 oz reduced fat mozzarella cheese (Polly-o) 1 1/2 oz reduced fat mozzarella cheese
2 cups fresh baby spinach 2 cups fresh baby spinach
2 tbsp chopped sun dried tomatoes 2 tbsp chopped sun dried tomatoes (I got the kind in a jar from the Italian section of the grocery store; but I guess the original recipe used dried ones. I have no idea where to find those!)
1 oz thin sliced prosciutto 1 oz thin sliced prosciutto
salt and fresh cracked pepper, to taste Pinch of salt and fresh cracked pepper
Directions
Original Eganita Adjustment
1) Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well. 1) Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.
2) Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through). Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet. 2) Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through). Cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet (or, in my case, I used the side of a can of soup because my family has no mallet).
3) Remove plastic wrap; spread 1/2 of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, sun dried tomatoes and proscuitto on top, press down gently. 3) Remove plastic wrap; spread 1/2 of the garlic/mustard mixture on the inside of the pork. Layer the cheese, spinach, sun dried tomatoes and proscuitto on top, press down gently.
4) Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. 4) Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string (I had no kitchen string on hand, as well as no unwaxed dental floss, which I read can be substituted. I ended up using toothpicks to hold it together. This worked just ok; I will try to find some kitchen string for the next time)
5) Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan. 5) Season lightly with salt, and remaining garlic/mustard mixture. Place on a rack in a shallow baking pan. Cover the baking pan in aluminum foil for easy clean-up.
6) Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board. Let stand 10 minutes before removing string and slicing. Slice in 8 pieces. 6) Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160° (I needed to bake mine a bit longer than that). Place under the broiler (in my case, I just turned the oven to the “broiler” setting) to brown the top for 5 minutes, then transfer to a serving platter or cutting board. Let stand 10 minutes before removing string and slicing. Slice in 8 pieces.

Source: Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

This recipe turned out wonderfully. The tanginess (Yes, I am making up a word) of the mustard really comes through and compliments the pork flavor well.

pork1

Layering the cheese, sundried tomatoes, and spinach

pork2

Closing up this bad boy.. toothpicks were not ideal, but they did get the job done for the most part.

pork3

The finished product! Mine doesn’t look nearly as nice as the one pictured on the original recipe site, but it tasted GREAT! I am hoping the toothpicks (not a sloppy cook) are to blame for the appearance 🙂

Posted in 5/5 stars, Dinner, Eganita Kitchen Approved, Main Dish, Pork | 2 Comments

Pumpkin Bread

I love all things pumpkin for fall! Every Thanksgiving, I typically make pumpkin bread for my family.  I typically try to focus on at least moderately healthy recipes; this is a definite exception. So, I usually save it as a fall treat and don’t make it too often. I tried substituting whole wheat flour this year, which was moderately successful. The bread was darker in color (as you may guess) and just didn’t look as pretty. I will probably just stick to regular flour in the future. I’ve thought about experimenting with other healthy substitutes as well (apple sauce, less sugar, etc), but for now, I’ll stick to the original.

I also tried to bake six loaves at a time this year… that did NOT go well. I will definitely not be doing that again this year. I ended up having to bake the bread 20 more minutes before serving because it was still somewhat raw in the middle. Just bake three at a time for better results.

Ingredients
Original Eganita Adjustment
    1 (15 ounce) can pumpkin puree     1 (15 ounce) can pumpkin puree
    4 eggs     4 eggs
    1 cup vegetable oil     1 cup vegetable oil
    2/3 cup water     2/3 cup water
    3 cups white sugar     3 cups white sugar
    3 1/2 cups all-purpose flour     3 1/2 cups all-purpose flour
 2 teaspoons baking soda  2 teaspoons baking soda
1 1/2 teaspoons salt 1 1/2 teaspoons salt
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
Directions
Original Eganita Adjustment
1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans. 1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans (I had a hard time finding these and used slightly different sized pans before – maybe 8×4 or something like that, and it worked fine. I used the same directions otherwise). I buy the disposable kinds with no lid (the kinds that come with lids are $2.00+ more expensive) and cover with aluminum foil to transport.
2) In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. 2) In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3) Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. 3) Bake for about 50 minutes uncovered in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. I typically rotate the loaves while baking, since my oven cooks differently on the edges vs. the middle. It works well to bake three at a time, but six at a time may require additional baking time (I will just stick to three at a time now!)

Source: Downeast Maine Pumpkin Bread

bread

The finished product! This loaf was actually made with wheat flour, but it does still look kind of pretty 🙂

Posted in 5/5 stars, Breakfast, Dessert, Eganita Kitchen Approved, Vegetarian Friendly | Leave a comment