{"id":1056,"date":"2014-01-31T00:52:45","date_gmt":"2014-01-31T04:52:45","guid":{"rendered":"https:\/\/www.bu.edu\/scnc\/?p=1056"},"modified":"2016-03-02T14:01:21","modified_gmt":"2016-03-02T19:01:21","slug":"test-kitchen-tapas-night","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/scnc\/2014\/01\/31\/test-kitchen-tapas-night\/","title":{"rendered":"Test Kitchen: Tapas Night"},"content":{"rendered":"

By Rachel Priebe, Nutritional Sciences student, Sargent College<\/a><\/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 have board game competitions.<\/i><\/p>\n

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\u00a0<\/span><\/p>\n

Hola readers! Our latest installment of Karen Jacob\u2019s Test Kitchen brings flavors from sunny Spain.\u00a0 We made and tested three delicious tapas recipes, each with their own nutritious benefits.\u00a0 For those who don\u2019t know, tapas is a style of Spanish cuisine where many small plates are served and shared instead of one main dish per person.\u00a0 This style of eating means you can get a lot of variety of food without feeling stuffed to the brim.<\/p>\n

Our first recipe that we made was Patatas Bravas (\u201cfierce potatoes\u201d).\u00a0 These were a cinch to make, but did take a little bit of time\u00a0in the oven so plan ahead.\u00a0 One thing to keep in mind is that we leave the skins on<\/i> the potatoes.\u00a0 This does two things: first it gives a little bit more texture to the dish, and second it means there is more nutritious bits left in the tots. \u00a0But make sure to rinse them well!<\/p>\n

\u00a0 The next dish we made was Spicy Roasted Chickpeas.\u00a0 Chickpeas (also \u00a0 \u00a0known as garbanzo beans) are a great source of vegetarian protein and are extremely versatile.\u00a0 The \u00a0 \u00a0masala spice isn\u2019t for everyone though, so smell it before you decide to cook with it to make sure you \u00a0like it.<\/p>\n

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\u00a0 Last we reinvented the way we eat Spinach and Artichoke Dip.\u00a0 By using light mayonnaise and less \u00a0 \u00a0cheese, the fat and sodium was cut way down but the flavor remained.\u00a0 Frozen spinach and canned \u00a0artichoke hearts means this recipe is a snap to pull together.\u00a0 The testers noticed that the recipe didn\u2019t \u00a0brown as much on top as traditional S&A dip, but the flavor was still spot on.\u00a0 Try this for your next \u00a0game day, or to make any party special.<\/p>\n

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You\u2019ll notice that each of the three tapas dishes we made focus on a different food group: carbohydrates (potatoes), protein (chickpeas), and vegetables (spinach and artichokes).\u00a0 This is on purpose!\u00a0 A well-balanced meal will have each food group represented in it, and the proportion should weigh heavily toward fruits and vegetables.\u00a0 This rule also applies to snacks, so when snacking make sure to have carbs, protein, and a veggie or fruit.<\/p>\n

So until next time readers, adios!<\/p>\n

Recipes:<\/strong><\/p>\n

Sargent Choice\u00a0<\/b>Spinach Artichoke Dip \u00a0 \u00a0 \u00a0<\/b><\/p>\n

Yield: 12 tapas servings
\nIngredients:
\n<\/b>1 10-ounce package frozen chopped spinach
\n\u00be cup low-fat mayonnaise
\n\u00bd cup Parmesan cheese, freshly grated
\n1 can or jar 14-ounce artichoke hearts, rinsed, drained, and chopped
\n2 scallions, finely chopped
\n\u00bd teaspoon Kosher salt<\/p>\n

Directions:<\/strong>
\n1.\u00a0 Preheat oven to 350\u02daF.
\n2.\u00a0 Microwave the frozen spinach according to package directions. Drain all water and set aside.
\n3. In a medium bowl, mix together the mayonnaise and cheese. Stir in the artichoke hearts, scallions, salt, and spinach. Mix thoroughly.
\n4.\u00a0 Spoon the mixture into a small casserole dish and bake for 25 minutes, or until hot. Serve with raw vegetables (baby carrots, celery etc.) and whole grain pita torn into bite sized pieces for dipping.<\/p>\n\n\n\n\n\n\n\n\n\n
1 serving<\/b><\/td>\n<\/tr>\n
Calories<\/td>\n49<\/td>\n<\/tr>\n
Fat<\/td>\n2 g<\/td>\n<\/tr>\n
Saturated Fat<\/td>\n0.5 g<\/td>\n<\/tr>\n
Protein<\/td>\n3 g<\/td>\n<\/tr>\n
Carbohydrates<\/td>\n5 g<\/td>\n<\/tr>\n
Fiber<\/td>\n1 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Recipe from Joy Bauer, Registered Dietitian.<\/p>\n

 <\/p>\n

Sargent Choice\u00a0<\/b>Patatas Bravas (\u201cfierce potatoes\u201d)
\n<\/b>Yield: 12 tapas servings
\nIngredients:
\n<\/b>3 lbs red potatoes, cut into 1-inch thick wedges
\n6 T olive oil, divided
\n6 tsp. minced garlic divided
\n<\/sub>1.5 tsp hot smoked paprika, or more to taste
\n1.5 cups canned crushed tomatoes<\/p>\n

\u00a0Directions:<\/strong>
\n1.\u00a0 Preheat oven to 400\u02da
\n2.\u00a0 Toss potatoes with 4 T oil on large baking sheet. Season with 1 teaspoon salt and pepper; cover tightly with foil and roast 20 minutes.
\n3. Remove foil, and continue roasting 12 minutes, or until potatoes are golden on bottom.
\n4.\u00a0 Carefully turn potatoes, and roast 8 minutes more, or until browned.
\n5.\u00a0 Sprinkle 2 teaspoons garlic over potatoes, and transfer to serving dish.
\n6.\u00a0 Meanwhile, heat remaining 2 T oil in small saucepan over medium heat.\u00a0 Add remaining 4 teaspoons garlic, and saut\u00e9 30 seconds, or until just fragrant.\u00a0 Add paprika, saut\u00e9 10 seconds, then stir in tomatoes. Simmer 10 minutes.
\n7. \u00a0Spoon the sauce over the potatoes, or serve in a bowl along with toothpicks for dunking the potato wedges.<\/p>\n\n\n\n\n\n\n\n\n\n
1 serving<\/b><\/td>\n<\/tr>\n
Calories<\/td>\n160<\/td>\n<\/tr>\n
Fat<\/td>\n7 g<\/td>\n<\/tr>\n
Saturated Fat<\/td>\n1 g<\/td>\n<\/tr>\n
Protein<\/td>\n3 g<\/td>\n<\/tr>\n
Carbohydrates<\/td>\n21 g<\/td>\n<\/tr>\n
Fiber<\/td>\n3 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Recipe adapted from Vegetarian Times.<\/p>\n

 <\/p>\n

Sargent Choice\u00a0<\/b>Spicy Roasted Chickpeas
\n<\/b>Yield: 8 tapas servings<\/p>\n

Ingredients:
\n<\/b>1 15-ounce chickpeas, canned
\n1 Tbsp olive oil
\n1 Tbsp Kosher salt
\n2 tsp garam masala spice (or similar spice)<\/p>\n

Directions:<\/b><\/p>\n

    \n
  1. Preheat the oven to 400 degrees F.<\/li>\n
  2. Pour the chickpeas into a colander and drain and rinse well under water. Pat dry.<\/li>\n
  3. Toss the chickpeas with the olive oil and spread out on a large cookie sheet.<\/li>\n
  4. Roast for 30-40 minutes or until brown and crispy.<\/li>\n
  5. Turn and stir every ten minutes to prevent burning.<\/li>\n
  6. Take out and toss to taste with salt and spices.<\/li>\n
  7. Let cool completely before serving.<\/li>\n<\/ol>\n\n\n\n\n\n\n\n\n\n
    1 serving<\/b><\/td>\n<\/tr>\n
    Calories<\/td>\n70<\/td>\n<\/tr>\n
    Fat<\/td>\n2 g<\/td>\n<\/tr>\n
    Saturated Fat<\/td>\n0 g<\/td>\n<\/tr>\n
    Protein<\/td>\n3 g<\/td>\n<\/tr>\n
    Carbohydrates<\/td>\n10 g<\/td>\n<\/tr>\n
    Fiber<\/td>\n3 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

     <\/p>\n

     <\/p>\n

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    Disclaimer:<\/i><\/a>\u00a0The Sargent Choice blog includes links to other websites only as information to consumers, not as medical advice. When you access an external website, keep in mind that Sargent Choice has no control over its content. Sargent Choice is not responsible for the content found at any of the sites, nor do any links imply endorsement or promotion of the company\/organization, its content, services, therapeutic treatment options, or products. Accordingly, you visit any site at your own risk. Sargent Choice is also not responsible for the policies and practices of these sites, such as their Privacy Policy, use of \u201ccookies\u201d, etc. We encourage you to review the privacy policies of each site that you visit through a link on our website<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

    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 have board game competitions. \u00a0 Hola […]<\/p>\n","protected":false},"author":8774,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,12],"tags":[83,86,160],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/1056"}],"collection":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/users\/8774"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/comments?post=1056"}],"version-history":[{"count":4,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/1056\/revisions"}],"predecessor-version":[{"id":2219,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/1056\/revisions\/2219"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/media?parent=1056"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/categories?post=1056"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/tags?post=1056"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}