Filed under: Uncategorized
As my friends are slowly getting home from their respective schools for the summer, we’ve decided that we need to cook as much delicious food as possible this summer. Tonight we tried out these awesome wraps that were super tasty, and easy and fun to make with the group. The recipe called for chicken, but to make it vegetarian we just substituted tofu!
Part 1: Marinade the tofu
Ingredients
- extra firm tofu (the recipe called for 3 small chicken breasts)
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon grill seasoning
Directions
- Preheat oven to 350.
- Mix the soy sauce, vegetable oil and grill seasoning to make the marinade. Grill seasoning isn’t something that we have in our cabinet, but it’s just an easy mixture of salt, pepper, onion powder, garlic powder, ground coriander, and red pepper flakes. We also found that we needed to double the amount of marinade, but this can depend on how much tofu you decide to make.
- Slice tofu into four segments length wise, dip each side in the marinade, and place in a baking pan.
- Bake on the top rack for 15 minutes, turn each slice over, and bake for another 15 minutes.
- Cut into cubes after the tofu has cooled.
Part 2: Salad Base
Ingredients
- 1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced
- 2 cups fresh bean sprouts
- 1 cup shredded carrots
- 3 scallions, sliced on an angle
- 12 leaves basil, chopped or torn
- 3 tablespoons chopped mint leaves (4 sprigs)
- 1 tablespoon sesame seeds
- 2 teaspoons sugar
- 2 tablespoons white vinegar
- Salt
Directions
- Combine and toss these ingredients to make the salad base for the wrap.
Part 3: Peanut Sauce
Ingredients:
- 1 cup chopped onion
- 2 cloves of garlic (or more!)
- 3 tbs. toasted sesame oil
- 2 cups vegetable stock (or enough to give desired consistency)
- 2 tbs. soy sauce
- 1 tbs. chili flakes
- 1 tbs. paprika
- 1 1/2 tsp. ground cumin
- 3 tbs. grated ginger
- 1 tbs. honey
- 1/2 cup peanut butter
- 3 tbs. chopped parsley
Directions:
- Combine all ingredients in a food processor until it reaches desired consistency.
- **Careful! If you’re not one for spicy things, cut back on the spices, because this sauce has quite the kick!**
Part 4: Put it together
- Flat bread worked great to wrap everything up in, but tortillas, pita, or other similar things would probably work too!
- Add the salad, tofu, and peanut sauce to the wrap, roll it up, and taste the goodness!
Filed under: Uncategorized | Tags: college, educational, enviromentalism, food, food justice, Food Justice Week, Northeastern University, slow food, social justice
Tomorrow kicks of the first ever Food Fight: Food Justice Week at Northeastern University!
The week features programming dedicated to highlighting the 5 aspects of food justice: Earth, Community, Consumer, Action and Producer and there are plenty of opportunities to score some free grub!
Be sure to check out the flyer below and stay tuned for more details!
More details at our Facebook Event Page
Filed under: Uncategorized | Tags: college, fair, food, HOWL, labor, Northeastern University, organizing, students, union, workers
Slow Food NU is proud to announce that it is a member of HOWL, Huskies Organizing With Labor.
Since January I’ve been working with a group of student organizers working to make the student body aware of the countless human rights abuses of intimidation and harassment, of poverty wages and of bad food being prepared in the dining halls.
I could tell you more about those things, but I think that is best left for the workers. It is time we finally hear their voices. And you can, tonight Campus Cafeteria Workers Speak Out from 7-9pm in 10 Bk.
I’ve had the opportunity to hear the workers to stand behind them as they step up to the administration. I admire their strength and courage as they take a serious risk in forming a perfectly legal union. How sad is that? Luckily, they have numbers on their side and I’m honored to be just one of those many numbers. Slow Food NU is honored to be part of the organizing coalition.
Slow Food NU believes if good, clean and FAIR food.
We know the workers are not being treated fairly.
We know the workers are not being paid fairly.
We know opportunities for workers to advance are not fair.
We know that administration’s stance on neutrality is not fair. They say they will allow Chartwells and the workers to engage in constructive conversations. You think after years of abuse Chartwells is interested in being constructive? In being polite? In being courteous, understanding, accommodating?
We know. We know what’s going on.
Show your support for the cafeteria workers. Like the HOWL page and don’t forget to sign the petition.
Written by Slow Food Executive Director, Erin McIver
Filed under: Uncategorized | Tags: chips, college, cooking, homemade, local, Mexican food, Northeastern University, organic, recipe, salsa, slow food
So I am a California girl through and through. Back home there is one snack one simply cannot live without: chips and salsa. Now this common but delectable treat can come in all shapes and sizes, tastes and textures, etc and etc. You can always go for the bagged chips and store bought combo; however, I have to say, that’s just not how my community likes to roll. We make our own salsa and chips. By making your own raw salsa, you’re allowing all of the ingredients to speak for themselves in lovely collection of fruits and vegetables. Although, the healthy qualities of a homemade salsa is quickly cancelled out by the obscenely delicious deep fried tortilla chips with fresh parmesan grated on top. Why do we add parm on Mexican food? Because its awesome, and I am always down for a little Latino-Italiana fusion if you catch my drift. Below you’ll find a few of my favorite salsa recipe and my recipe for tortilla chips. Enjoy!
Peach Habanero Salsa
2 peaches, diced
1 red onion, diced
2 heirloom tomatoes, diced
1 orange bell pepper, diced
1-2 Habanero chilies (depends on how spicy you want it), finely, finely, finely chopped
6 limes
1 lemon, juice and zest
2 tbsp cider apple vinegar
Sea salt
½ bunch of finely chopped cilantro
Juice the lemon and limes. Soak diced onion in lime/lemon zest for 10-20 minutes to take the raw onion flavor out of the onion. Mix with everything else.
Deep Fried Tortilla Chips
Peanut Oil (for some reason its supposed to be healthier; however, if you’re deep frying anything, health should not be a part of your concern)
Tortillas, chopped into 8ths (with no more than 8 inches in diameter, you can use corn, whole wheat or flour)
Parmesan Cheese
Sea Salt
Pour oil in a wok, should be about 3-5 inches. Heat oil to 375F over medium high heat, then reduce to maintain that temperature. Frying the tortilla wedges in batches, as to not overcrowd the pan, cook until golden brown, about 5 minutes, turning them once. Drain on paper bag. Sprinkle salt and cheese on while still hot. Allow to cool down.
Don’t Forget the Tequila
If you are of age, of course.
Written by Slow Food NU Member
Meg Lazar
Filed under: Uncategorized | Tags: college, cooking, culture, Dialogue of Civilization, food, Northeastern University, Paris, receipes, slow food, Spanish food, study abroad, Tapas, tapas recipes
There is truly no better adventure than a foodie adventure. While in Paris on a Northeastern Dialogue, Andrea Gordillo and I ran into a friend of hers from high school, Andrew. He had been living in Paris for sometime and took it upon himself to show us the town. One evening we were invited to join his cousin and him for dinner at his cousin’s apartment. We gorged ourselves on braised duck breast and fragrant rice in this gorgeous Parisian apartment a block away from the Place de la Concord. The next day, Andrea and I decided to thank our hosts from the previous night with a feast of our own creation. The only problem was, what do we cook?
We threw ideas back and forth of various dishes that would match the splendor of the previous night. We couldn’t decide. I wanted lamb. She wanted fish. The discussion continued. Finally, we found a compromise. Tapas Night. Truly, tapas are the best way to consolidate indecisive minds while preparing a meal. Tapas are traditional Spanish are served as small plates dishes that act more like an appetizer than a meal. However, the combination of multiple tapas plates can create an epic feast made up of a myriad of tastes and textures. I have always loved tapas dinners. One year, I had the audacity to turn my family’s traditional Thanksgiving dinner into a Thanksgiving Tapas Night, turning each traditional dish into a personalized serving. Although, that is another story in itself. Back in Paris, Andrea and I were shopping for the multitude of ingredients: potatoes, dates, lamb, goat cheese, etc. Once the ingredients were bought, the menu was set and we were ready to begin cooking.
Our Tapas Menu:
Dates Stuffed with Goat Cheese wrapped in Prosciutto
Patatas Bravas (Sautéed Potatoes in Spicy Tomato Sauce)
Pickled Carrot Salad
Crostini with Pequillo Peppers Stuffed with Goat Cheese
Fresh Mint and Rosemary Seared Lamb Lollipops
Dates Stuffed with Goat Cheese wrapped in Prosciutto
24 dried Medjool dates
12 wide thin slices of prosciutto
2 oz. goat cheese
Heat broiler to low. Take the dates and slice the lengthwise opening up the center. Pull out the pits, which should leave each date with a little hollow pocket. Stuff the cheese into the hollow pocket in the center. Halve the slices of prosciutto lengthwise, then wrap each stuffed date with the long thin slice of prosciutto all the way around the date. If the prosciutto won’t stay on the date, you can fasten prosciutto to the date with a toothpick that has been soaked in water for ten minutes. Place each wrapped, stuffed date onto a cookie sheet and throw under the broiler for three minutes until the cheese starts to bubble.
Patatas Bravas (Sautéed Potatoes in Spicy Tomato Sauce)
1 kg (2.2 lbs) potatoes, Yukon golds work best
Olive oil for deep-frying
Sea Salt
Black Pepper
Sauce:
4 tbsp olive oil
2 cloves garlic, chopped
2 tbsp tomato sauce, not paste
1 tbsp red wine vinegar
2 tsp smoked paprika
¼ tsp orgeano
Pinch of cayenne pepper
Preheat oven to 425 degrees. Cut potatoes into a little smaller than 1 in cubes. If there is skin, like on a russet or Idaho potato, skin them first. Heat the olive oil in a deep-fryer (or a deep set pot) over medium -high heat, about 350˚F. Cook the potato in batches for 5 – 6 minutes, or until golden in color. Drain well on paper towel. Let the potatoes to cool slightly. Reheat the oil to medium- high heat. Cook the potato in batches again, for 2 minutes or until crisp. Drain on paper towel and sprinkle with salt and pepper. Frying the potatoes twice provide more of a crispy crust.
For sauce, heat up 4 tbsp olive oil in a large pan and fry the garlic. Then mix in the tomato puree, vinegar, and seasonings. Add the potatoes and toss to coat.
Pickled Carrot Salad
2-3 carrots
½ cup of raisins
¾ cup of chopped fresh parsley
1 cup of Cider Vinegar
Grate carrots up with a cheese grater. Toss in raisins. Pour vinegar over it and let the carrots pickle in the vinegar over thirty minutes, stirring occasionally to ensure even pickle. Throw on parsley at the end before serving.
Crostini with Pequillo Peppers Stuffed with Goat Cheese
Baguette, sliced into ½ inch slices
Olive Oil
Salt
Jar of fire roasted pequillo peppers
2 oz Goat Cheese (herbed goat cheese works really well)
½ cup chopped flat leaf parsley
Preheat oven to 350 degrees. Lay slices of baguette on a tray. Brush with olive oil and sprinkle with sea salt. Bake until golden 15 minutes. Take out of oven, but leave on cookie sheet.
While crostini are baking, fill a pastry bag (or a Ziploc with one corner cut out) with the goat cheese. Take the peppers out of the jar and dry with a paper towel. Fill each pepper with cheese. Place on top of cooled crostini slice. Throw back in oven for 5 minutes. Serve warm.
Fresh Mint and Rosemary Seared Lamb Lollipops
2 racks of lamb
Fresh Rosemary, minced
Black Pepper
Sea Salt
Olive Oil
Fresh Mint, for garnish
Evenly slice the rack between the bone, leaving a rib chop. Salt and pepper the chops, then drizzle them with olive oil. Massage seasonings and oil into the meat to ensure even coating. Sprinkle minced rosemary over the chops.
Pour a little more olive oil (like 2 tsp) in a large frying pan. Turn the flame to medium-high heat for a minute or two to heat up the pan. While you’re heating the pan, tilt the pan in various directions spreading the olive oil evenly around the pan. Once the pan is hot, drop in the chops and hear them sizzle. If you don’t hear them sizzle, the pan is too cold and they won’t sear.
Leave them on the pan for a few minutes until they are fully browned at the bottom, and then flip them. The time it takes to sear either side of the chop depends on the thickness of the chop. This is also why its so important to cut each chop evenly, so it cooks evenly. The times it take to sear the lamb will vary from 3-6 minutes on either side. I did mine for 4 minutes on either side, because I like my lamb medium rare. Once they are done cooking, place on plate and allow to rest for 5 minutes, keeping them juicy and delicious.
Written by Slow Food NU Member
Meg Lazar
Filed under: Uncategorized | Tags: Boston, college, local, Northeastern University, organic, recipe, slow food, Slow Food NU, soup, vegan, vegetarian, winter
1-inch thick slice onion, diced
2 carrots, finely chopped
handful chopped leeks (I used bagged frozen leeks from Trader Joe’s)
1/3 bell pepper, red or green (or both)
1 large clove garlic, very finely chopped
⅓ can tomatoes (remove tops and chop roughly) + some of the pureed liquid1 teaspoon each dried rosemary, thyme, oregano, basil, marjoram (or just use salt-free Italian seasoning)
½ teaspoon each cumin, curry powder
cayenne pepper, salt, black pepper to tasteabout 3 cups vegetable broth (add more or less depending on what consistency you like)
1 can beans (I used white cannellini because they take on a wonderful buttery flavor after simmering, but you can sub lentils, black beans, etc.)
1/2 cup Trader Joe’s harvest medley mixed grains (this is a lovely mix of Israeli couscous, baby garbanzos, orzo & some other grains. You can sub quinoa, wheat berries, or whatever you have in your pantry, or omit altogether.)1 cup greens like kale, collard greens or spinach
Instructions:
Heat oil in a soup pot and fry up your onion on medium heat. When it starts getting soft add carrots, leeks and bell pepper and continue frying about 4 minutes. Add garlic and stir until it is lightly browned and the veggies are starting to cook through.
Add the canned tomatoes + some of the tomato puree from the can and let simmer until the heat evaporates some of the water, letting the tomato caramelize the veggies.
Add all your herbs & spices, stir and add broth, beans and grains. Cover pot and simmer on low heat for 20 minutes.
Stir again, throw in your greens and turn off heat – wait 5 minutes for the soup to reach a perfect serving temperature and for the kale/greens to soften (if you use spinach, stir it in 2 minutes before serving). Enjoy with freshly ground black pepper, a slice of crusty bread and a large side salad.
Written by Slow Food NU Director of Administration, Sonia Banaszczyk
Filed under: Uncategorized | Tags: community, friends, Northeastern University, potluck, Real Food, Slow Food NU, soup, swap
Lauren used a metal herb cage to keep her herbs safe during boiling
So what inspired the soup swap? “My family always has random themed parties, and growing up we had soup parties” said Marie, ladeling out bowls of a butternut squash soup, “I knew our friends would enjoy this tradition!” Marie and her roommate Hannah whipped up a delicious version of the winter root vegetable puree. Their thick and creamy butternut squash soup had a distinct sunset orange color and warmth. Elise and Megan brought a yummy motzo ball soup, which friends enjoyed either cold or warmed up. Paige and Lou made sure to keep the spotlight on leafy greens with an awesome mixed salad, dressed with gorgonzola, caramelized shallots and walnuts. All disappeared in seconds from the stove.
My dear friend and Slow Food NU member Lauren just returned from a semester abroad in Australia, which she rounded out with a backpacking trip through Asia. A cooking class in Thailand inspired her contribution to the swap. Lauren’s Tom Kha Gai, a tasty Thai coconut soup, was a welcomed out-of-the-ordinary addition to the potluck. The distinctly sweet aroma from the coconut milk masked a nice spicy kick creating an addictive taste that almost had me drinking the tangy broth straight from the pot. Lauren’s version omitted the chicken stock in favor for fish stock to satisfy the majority of our pescatarian tongues. Discovering baby corn -one of my favorite veggies- in my bowl of Tom Kha had my mouth doing somersaults.
Aren't baby corn so cute?
Irresistible!
With our bellies full of homemade soup and our souls warmed by the laughter of reuniting buddies, it was easy to forget that it was below freezing not so far outside the kitchen. “I think in today’s world of canned soup it’s inspiring to see people taking the time to brew their own stew” said Lauren. Indeed- let us always reject the condensed, microwaveable versions of life’s beauty. Whether it’s soup or friendships, we can all afford to take a little more time to give some tender love and care.
Filed under: Uncategorized | Tags: college, democracy, empower, government, health, Joel Salatin, natural, Northeastern University, organic, slow food, sustainable, United States, university
We don’t need a law against McDonald’s or a law against slaughterhouse abuse- we ask for too much salvation by legislation. All we need to do is empower individuals with the right philosophy and the right information to opt out en masse– Joel Salatin
There is a growing unrest in the United States as we see our government failing to protect its people. Over the past couple of years I have seen millions upon millions of gallons of oil leak into the ocean as we waited for action, I have seen thousands of people lose their jobs and homes while the government continues to support big banks and corporations, I have seen students and veterans getting pepper sprayed and assaulted for standing up for what they believe in and I have seen presidential hopefuls revert to childish tactics just to get ahead. Salatin’s words echo in my head every day. As much as I believe that it is the government’s job to protect its citizens and to hold true the ideals of democracy, I think that has been lost- for now.
Let us continue to fight for fairness, democracy and compassion from our government, but let us also focus on empowering the people. To do so, we must provide them with knowledge and not the kind that is skewed by hatred, fear or money but that which exists in nature.
Throughout my short time working for social justice, I have found myself confused at certain points about what is right and what is wrong. Where does society’s conditioning start and where does it end? But food justice can never be debated. There is a natural order and the Earth always reminds us when it is out of balance. So if you are confused too, let yourself turn to food as it will always be good to you as long as you are good to it.
Our goal at Slow Food NU this year is to share the philosophy of good, clean, fair food for all and to educate our members (and non members!) on how to put that philosophy into practice. We want you to be curious about food in all aspects; where does it come from, who grows or makes it, how can I cook that, what is its impact on myself, others and the Earth? By asking the questions, we can find and execute the solutions with or without the help of our government.
If the government is not going to save us, let us be our own saviors. Who has the power in this country? The people, but only if we choose to use it. So let us take Joel Salatin’s words to heart and work to not just empower ourselves, but others too. And I can’t think of a better way to fuel us for change than a good, hearty meal of Slow Food.
Erin McIver
Executive Director, Slow Food NU
Filed under: Uncategorized | Tags: college, finals, healthy snacks, Northeastern University
Hey dudes and dudettes!
I can’t believe it’s finals time already! We’ve had an awesome semester with Food Day, volunteering at Community Servings and feeding Occupy, watching documentaries, having Prof. Bosso speak with us, potlucks galore, sweet newsletters, intense discussion and obviously eating lots of good food!
I want to wish you all good luck on finals! Break a (chicken) leg on those papers and tests. Go home and eat your favorite treats, make holiday dinner and be with your friends and family.
Before you go, here is a list of 75 Healthy Snacks to Reach for During Finals!
1. Popcorn- Keep it natural and lose the move theatre butter
2. Kale Chips- A seasonally appropriate choice
3. Veggies- Baby carrots, sugar snap peas, bell peppers
4. Pita Chips- Make them on your own or pick some up at Wallastons
5. Salted Cucumber Slices- For the crunch you crave
6. Ants on a Log- An ode to childhood
7. Whole Wheat Pretzels- Get the pick crunchy kind to naw on while you study
8. Almonds- Great source of protein and fiber
9. Cashews- Unsalted is a healthier option
10. Whole Grain Crackers- Load up on fiber
11. Trail Mix- Make your own and get the perfect combination
12. Sunflower Seeds- Mindlessly chew away on this healthy snack
13. Peanuts- Protein helps you feel full so you won’t be distract by belly growling
14. Fruit Chips- Potatoes can hit the road
15. Veggie Chips- These are packed with nutrients for a healthy brain
16. Pickles- Don’t fill up too much on these, pickles are loaded with sodium
17. Salsa- Now the most popular condiment!
18. Hummus- Made with chickpeas, this is perfect with those pita chips
19. Guacamole- Don’t fret, avocados have the good kind of fat
20. Bean Dip- Can’t go wrong with this musical fruit- well… legume really
21. Spinach Dip- Keep this low-cal to fill up on nutrient rich spinach
22. Mustard- For those whole wheat pretzels of course
23. Greek Yogurt- Try freezing it or using it as a dip
24. Fruit Salsa- Who said salsa had to be savory?
25. Cheese- Go for those string cheeses, they’re more fun
26. Broccoli- Helps with memory function
27. Cantaloupe- Skip the fruit snacks
28. Olives- Need something salty? Eat these instead of the chips
29. Tomato Slices & Olive Oil- Add some fresh mozzarella, you got yourself dinner
30. Grapefruit- Eating it will give you a break from studying
31. Edamame- Shake a bit of salt over these for more flavor
32. Cottage Cheese & Pineapple- Perfect for protein
33. Kiwi- Slice in half and just eat with a spoon!
34. Melon Balls- Watermelon, cantaloupe and honeydew
35. Fruit Salad- Mix your favorite fruits to satisfy that sweet tooth
36. Granola Bar- So many varities, it’s sure to please
37. Dark Chocolate- So many antioxidants
38. Dried Apricots- Dried fruit gives the allusion of fruit gummies
39. Strawberries- Hmmm…maybe dipped in dark chocolate?
40. Orange Slices- Don’t catch cold, get that Vitamin C
41. Raisins- Can’t stop poppin’ them
42. Blueberries- Considered a super food
43. Pomegranates- Nature’s candy
44. Fruit Leather- Fruit Roll Ups got nothing on these
45. Water- Stay hydrated without the calories
46. Cranberry Juice- Skip the cocktail, make sure it’s all natural
47. Orange Juice- Ward off illness with a big glass
48. Soy Milk- A great alternative to milk
49. Tea- Green and black varieties are good for your health
50. Coffee- It’s okay in moderation, so be careful!
51. Fat Free Yogurt- A great alternative to ice cream
52. Fruit Smoothie- Don’t fill up on a heavy breakfast, try this instead
53. Frozen Grapes- Easy snack to throw in a baggy for Club Snell
54. Fruit Popsicles- Make sure they’re all natural
55. Parfait- Better than an ice cream sundae
56. Frozen Banana- Dip in honey and maybe some nuts too
57. Applesauce- Stick to unsweetened
58. Rice Cakes- Dress these up with all natural nut butter
59. Graham Crackers- Better than eating cookies
60. Bran Muffin- This will keep you full while studying
61. Apples- Slice ‘em up and through on some almond butter
62. Fruit Cup- Stay away from unnatural options packed in syrup
63. Banana Bread- Got leftover Outtakes bananas? You know what to do
64. Carrot Bars- Great source of vitamins and fiber
65. Cereal Bar- Made with whole grain cereals for a healthy, convenient treat
66. Sugar Free Jello- Not very healthy, but better than cookies or cakes
67. English Muffin Pizzas- Throw on veggies to back in more nutrients
68. Tuna- Those whole-grain crackers are looking a little bare…
69. Hard Boiled Eggs- A little salt, some pepper and a whole lot of protein
70. Side Salad- Who said salad can’t be a snack?
71. Oatmeal- This will fill you up for a while- don’t forget to toss in some fruit!
72. Lettuce Wraps- Wrap up other veggies, brown rice or low-fat meats
73. Baked Potato- Top with olive oil and veggies
74. Veggie Pocket- Load up on your favs in a pita pocket
75. Corn on the Cob- Throw on some lime and cumin and pretend its summer
Filed under: Uncategorized | Tags: fair, food, green, local, seasonality, slow food, Somerville, Somerville Local First
Hey Fantastic Foodies!
Check out our blog post, A Taste of Slow at Somerville Local First! They’re an awesome organization based in Somerville that stresses the importance of shifting our money from big business to those that are locally owned in order to build communities that are green, local and fair!
Stay tuned for their companion piece that will be posted here at Slow Food NU!
