Thanks again to all of those who came to Clark Kerr for the cooking demo with Chef Daniel Moreno and RD Renee Simpson on Tuesday (3/12)! The long walk to Clark Kerr was worth it for the colorful and aromatic meal that we had!
Welcome to our 2nd installment of the cooking demos for March, the National Nutrition Month! (According to the ADA website, it’s actually also the 40th Anniversary!!! I didn’t know it has been around for THAT long…) March 13th was also Registered Dietitian Day! Thank you to the UCB RDs: Mikelle, our Dietetics Program Director for all the support for SDA; Renee, our Cal Dining RD for all her help at the cooking demos; and Jackie, our Tang Center RD who joined us for the SDA Conference last November!!! (Hopefully I didn’t miss anyone!) Thank you for all your support and efforts for us!!!
Last Tuesday we went to Clark Kerr for our 2nd cooking demo with the theme of colors! (Just in case you guys didn’t notice the crazy color-bombing again.) Apparently the CK Chef Daniel does Cooking 101 classes every month, so everyone always get very involved in the cooking process. It makes me wish that I’d lived in Clark Kerr last year….
Anywayyyyyyy! Lots of vegetables and fruits were seen in this demo! Remember, the darker the color, the more antioxidants and nutrients there are! (Not because of the dirt!) The quinoa pilaf was easy and refreshing, and the chicken smelled so mouthwatering as we cooked it!
Quinoa is a popular gluten-free option, but did you know it is actually a seed (of, according to Wikipedia, goosefoot?!)? Renee shared with us that quinoa is the only “pseudograin” that is a complete protein, meaning it contains all the 9 essential amino acids that the body cannot produce, or does not produce enough, on its own. This makes it a great option for athletes who are trying to build muscles or vegans/vegetarians who have slightly limited protein options! (Though the average omnivorous American eats more than the recommended amount of protein per day…)
Make sure you rinse the quinoa to get rid of the powdery substance coated! It is actually the quinoa’s natural defense system against bugs! (The strong flavors of herbs and spices actually act in the same way! Except we humans just eat it anyway!)
Chef Daniel shared some cooking tips (some also seen in recipe below):
- Mince the rosemary finely for flavor and texture, since it is very earthy and it won’t be nice if you suddenly bite into a piece!
- Make sure you chop each ingredient into similar shape and size so they can cook without one turning into mush and one tasting raw!
- Remove the fat from the chicken breast and slice it diagonally to make it cook more evenly and faster.
- Don’t play with your meat when cooking! If you keep on flipping it, the beautiful caramelization/”sear marks” will not appear!
- Although packets would usually suggest 1:2 ratio of quinoa to water, Daniel suggests 1:1 3/4 to preserve a chewy texture similar to rice.
- Feel free to change up the ingredients and herbs/any flavoring! Chicken is one of the most flexible meat to season with, so be adventurous in it! (Well… not so that you add chocolate to flavor it! You can do that with curry…)
Daniel gave each one of us recipes, so I just scanned and posted them below! Hopefully it’s not too blurry! (Click to enlarge)
The 3rd & last cooking demo is tomorrow (3/19) @ Cafe 3, 6PM, with Chef Mary for Basil Edamame Fried Rice & Stir-fried Spinach with Garlic! Hope to see you tomorrow evening! =DDDD
I think I went a bit overboard with photos last Tuesday. Hope you enjoy (and maybe salivate) the pictures below anyway!