By Bianca Tamburello, Dietetics Student, Sargent College This week at Karen Jacob’s Sargent Choice Test Kitchen, we made SC’s Quinoa Stir-Fry with Chickpeas and Veggies. Quinoa has recently received more recognition in the past few years for its health benefits and also its obscure pronunciation. According to the Merriam-Webster dictionary, phonetically it is pronounced “keen-wah.” […]
By Kelli Swensen, Dietetics Student, Sargent College The first Tuesday of every month we will be featuring a grain. The posts will include background on the grain, nutritional information, instructions on how to store and cook it, and, of course, one or two healthy recipes for using the grain. Our goal is to help you […]
By Bianca Tamburello, Dietetics Student, Sargent College This week at the Karen Jacob’s SC Test Kitchen, we made SC Baked Tofu Sticks with Dipping Sauce. Originally, we thought that the tofu sticks would be ideal for a light afternoon snack, but we unanimously agreed that they are delicious and filling enough to be eaten for […]
By Bianca Tamburello, Dietetics Student, Sargent College The dietitians at the SC Nutrition Center have boosted the nutrient content of traditional lasagna by replacing ricotta cheese with tofu, adding vegetables (zucchini), and switching out white pasta for whole-wheat pasta. The Hunt for Whole-Wheat Pasta Most major grocery stores now carry whole-wheat pasta. However, lasagna noodles […]
By Bianca Tamburello, Dietetics Student, Sargent College This dish was originally posted March 19, 2012, as a part of the SC Mushroom Burger with the Works. The cannellini spread tastes incredible and should not be left out! The beans offer a smooth hummus like texture when ground, and the lemon juice and basil add a […]
By Bianca Tamburello, Dietetics Student, Sargent College This dish was made with the Basil Cannellini Spread. Finally, it’s March, which means it is National Nutrition Month! The USDA encourages Americans to “Eat Right with Color” and choose a colorful spectrum of fruits and vegetables. It’s important to consume a variety of fruits and vegetables because […]
By Kelli Swensen, Dietetics Student, Sargent College The first Tuesday of every month we will be featuring a grain. The posts will include background on the grain, nutritional information, instructions on how to store and cook it, and, of course, one or two healthy recipes for using the grain. Our goal is to help you […]
By Bianca Tamburello, Dietetics Student, Sargent College After 2 weeks of SC Test Kitchen withdrawal, we returned to the test kitchen with Indian flair. We spiced up Karen Jacob’s kitchen with Sargent Choice’s Chana Masala with Roti. http://shareitfitness.files.wordpress.com/2011/04/beans2.jpg What are Chana Masala and Roti? The word “Roti” is used to describe bread or any other […]
By Kelli Swensen, Dietetics Student, Sargent College Every Wednesday this semester we will be posting about a new blog or cooking website that we love! The internet is filled with food websites, and our goal is to arm you with the “Best of the Food Web”! If you’re not sure whether or not Angie’s […]
By Kelli Swensen, Dietetics Student, Sargent College Every Wednesday this semester we will be posting about a new blog or cooking website that we love! The internet is filled with food websites, and our goal is to arm you with the “Best of the Food Web”! Published food photographer in the New York Times Bestselling […]