Blog
Test Kitchen: Tastebud Supernova with Cauliflower and Chickpea Tacos
Jay Patruno, Junior Dietetics Student, SAR '18 Fun Fact: “Dark energy” is what causes our universe to expand. It can’t be measured, but astronomers know it exists from comparing actual supernova remnant particle distance to predicted distances… Overwhelmed or confused? Don’t worry because I needed to ask a ba-zillion questions to... More
Test Kitchen: Creamy Polenta, Pesto and Roasted Vegetables
Jay Patruno, Junior Dietetics Student, SAR '18 Polenta and KIND and weddings, oh my! Proof that Test Kitchen is like a family is how we spent a lot of time this Wednesday swooning over photos from a wedding that happened just this past Saturday between two regular Test Kitchen attendees. Test Kitchen... More
Test Kitchen: Stovetop Rice Pudding
Jay Patruno, Junior Dietetics Student, SAR '18 1. There is in fact a difference between long-grain and short-grain rice when cooking When making this recipe make sure you purchase and cook the short-grain brown rice. The long-grain brown rice cooks less in the amount of time in the recipe, leaving you... More
CHEF SERIES – Get Meezed
Jessica Spier, Graduate Nutrition Student, SAR '17 Of the many lessons, tips, and tricks that culinary students and professionals accumulate in their time in a fast paced, high volume kitchen, one in particular stands out most—mise en place. It means, roughly, “everything in place,” standing for the act of preparation required... More
CHEF SERIES – On the Rise: Getting to Know Your Leaveners
Jessica Spier, Graduate Student in Dietetics, SAR '17 For a sandwich, as a side, or served up as morning toast, there are so many different types and times that we enjoy bread. Thinking about lofty, fluffy, leavened loaves, there are two leaveners in particular most highly debated for baking the best... More
Test Kitchen: Eggplant Parmesan
Jay Patruno, Junior Student in Dietetics, SAR '18 Are you ready? Is there a change in your life you feel ambivalent about? Well let’s evaluate your need, commitment, and environmental and self-awareness shall we? This is how Sargent Choice Test Kitchen #2 started off with. Sigal Vax, MScOT, presented to our group about the... More
Summer Challenge Nutrition Courses
Each summer, Boston University hosts groups of high schools students as part of the Summer Challenge program. During their time at BU, students take classes, experience a taste of living on a college campus, and explore Boston. The Sargent Choice Nutrition Center registered dietitian nutritionists (RDNs) teach an intensive 2... More
Easy Baked Frittata Muffins
Rachel Reynolds, Registered Dietitian Nutritionist at SCNC You can never have too many options for quick, easy and tasty on-the-go breakfast options. Here are 2 recipes for what I like to call Frittata Muffins – a delicious way to get some protein, veggies and whole grains in one portable little package... More
Test Kitchen: Zucchini Quinoa Lasagna
Jay Patruno, Junior Dietetics Student, SAR '18 What do you do get when you have almost 60 people packed into a studio apartment in StuVi II? Make quinoa lasagna of course! Sargent Choice Test Kitchen took off at full speed this past Wednesday evening filling West Campus not only with... More
Building a Balanced Bowl
Kate Killion, Junior Nutrition and Health Student, SAR '18 Has anyone else noticed the current food trend of piling up ingredients into one big bowl of food? I always thought they looked pretty on Instagram, but I’m telling you—they taste even better than they look (try out a bowl at Whole... More