By Caroline Booth, Graduate Nutrition Student Last night’s Test Kitchen was a wonder. Karen Jacobs generously held her open ours in spite of BU’s closure for an amazing night of bones and food. Dr. Jonathan Bethard, a BU professor in the Department of Anatomy and Neurobiology gave us an enthralling talk about his career and […]
By Caroline Patrick, Graduate Nutrition Student Tofu taco Tuesdays, anyone? I know it’s the month of ghosts and ghouls, but don’t let the tofu scare you away. These things were deliciously taco-licious. At Wednesday night’s Test Kitchen we had our first rendezvous of the season with tofu, and we were lucky enough to have a […]
By Rachel Priebe, Nutritional Sciences student, Sargent College Every Wednesday Karen Jacobs EdD, OTR/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in Stuvi 2 Apt. 2302 from 8-11pm. She invites the BU community into her home to test new Sargent Choice recipes while we cook, drink tea, and chat about our favorite things. Tofu […]
By Lauren Kennedy, Sargent Choice Nutrition Center Dietetic Intern Boston University’s Registered Dietitian Laura Judd cooked up Tofu Parmingiana during her “Healthy Cooking on a Budget” class last week. This dish is a perfect starter if you’ve never tried tofu before because it incorporates familiar ingredients, flavors and cooking methods. Master this method and 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 week we gathered at Karen Jacob’s SC Test Kitchen for an Asian infusion of Stir-Fried Veggies and Tofu! It’s always great to learn how to prepare a delicious new recipe and save money at the same time. Instead of using fresh shiitake mushrooms, Karen Jacobs introduced us […]
By Morgan Medders, Dietetic Intern Tofu has been around for centuries, but only recently has been increasing in popularity in the United States. And it’s no wonder why! Tofu is packed with high-quality protein, is extremely low in saturated fat, and is cholesterol-free. Plus, since it’s practically tasteless on its own and comes in […]