{"id":1027,"date":"2013-11-06T16:38:46","date_gmt":"2013-11-06T21:38:46","guid":{"rendered":"https:\/\/www.bu.edu\/scnc\/?p=1027"},"modified":"2016-03-02T14:16:45","modified_gmt":"2016-03-02T19:16:45","slug":"test-kitchen-chocolate-chip-cherry-cookies-and-zucchini-sticks","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/scnc\/2013\/11\/06\/test-kitchen-chocolate-chip-cherry-cookies-and-zucchini-sticks\/","title":{"rendered":"Test Kitchen: Chocolate Chip Cherry Cookies and Zucchini Sticks"},"content":{"rendered":"

By Rachel Priebe, Nutritional Sciences student, Sargent College<\/a><\/em><\/p>\n

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 play board games.<\/i><\/p>\n

<\/i><\/p>\n


\n\"cherry-cookies-300x168\"<\/a>This week at the test kitchen, I was more than a little distracted.\u00a0 Its right in the middle of midterm season, always a stressor, and it was the night of the first Red Sox World Series game.\u00a0 But I was able to put all that aside when I found out we were making cookies!\u00a0 Cookies, especially healthy ones like these, always make me feel a little better so I was excited to make these sweet treats.<\/p>\n

This recipe is super easy to follow, and is made healthy both through its reduced sugar and butter content, and through the addition of whole wheat flour and dried cherries.\u00a0 One substitution that we found made the cookies more chocolatey was the use of regular chocolate chips instead of minis, as it made the flavor experience even more intense.<\/p>\n

\"green-300x167\"<\/a>Tonight at the test kitchen it was special because we were making two recipes.\u00a0 While the cookies were baking, we got to experience what is like to create a new recipe on the fly with Chef Sasha Stein Meyerson.\u00a0 Sasha is a graduate from Le Cordon Bleu culinary school, and is also a first year grad student in the Nutrition program here at BU.\u00a0 She was tasked with creating a recipe to go with a dip from Cindy\u2019s Kitchen<\/a>, which was a creamy dill flavored sauce. Sasha said that the first thing she does when making a recipe is gather all the ingredients that she thinks she might use, and spread them out in front of her.
\nShe decided to make a baked zucchini stick, breaded with fresh herbs and whole \"zucchini-sticks\"wheat bread crumbs.\u00a0 We tried several combinations of herbs, and decided that the more the better and included cilantro, basil, parsley, and dill.\u00a0 These flavors really complemented the dip\u2019s creaminess, and made the flavor of the zucchini pop.\u00a0 One helpful tip she gave was the \u201cwet hand\/dry hand\u201d method for breading: toss the zucchini sticks in flour and then egg with one hand, and then use your other hand to coat the sticks in the bread crumbs.\u00a0 This helps avoid breading your fingertips!\u00a0 Sadly, the final recipe still has to be recorded and sent to me but as soon as I receive it I will post it for all of our readers!<\/p>\n

In addition to these two terrific snacks, we were also rewarded with a Red Sox win!!<\/p>\n


\n\"sox\"<\/a><\/p>\n

Chocolate Chip Cherry Cookies<\/strong>
\nAdapted from Cooking Light<\/p>\n

Yields 30 cookies<\/p>\n

Ingredients:<\/p>\n