Fall is Pumpkin Time!

Fall is one of my favorite times because everywhere you turn there are foods containing pumpkin. What I love about pumpkins is that they are a great nutrient-rich food. They are loaded with antioxidants such as beta-carotene, which is the plant carotenoid that converts to vitamin A (important for vision, immune system, bone health and an antioxidant). Pumpkins are also a great source of potassium and magnesium.

Pumpkin puree can be added to so many recipes to enhance flavor and boost nutritional value. Here are just a few ideas!

• Add pumpkin to
• Greek yogurt along with some granola to make a parfait
• Hot oatmeal along with a sprinkle of cinnamon or pumpkin spice
• Homemade pancakes, waffles, muffins or cookies
• Try roasted pumpkin seeds as an afternoon snack, in a trail mix or on a salad

Pumpkin protein bites are a great on-the-go breakfast along with a cup of low fat milk

Recipe:

• 3 cups dry, rolled oats
• 1 cup pumpkin puree
• 1 cup peanut butter, or Almond butter
• If you have a nut allergy try using sun nut butter
• 2/3 cup honey
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 Tbsp vanilla extract
• 1/4 cup ground flax meal
• If you prefer more crunch use the ground flax seeds)
• 1/2 cup chocolate chips
• Choose dark chocolate for added antioxidants
• Can also add in: 1 cup small chopped walnuts, chopped almonds, chopped peanuts, coconut flakes, or any combination of mix-ins that equal 1 cup total.

Instructions:

1. Combine all ingredients together in a medium bowl until very thoroughly mixed.
2. Roll into balls of about 1″ in. Place bites on a cookie sheet covered with parchment paper. You can freeze them for one hour or just leave them in the refrigerator- either way they will set.
3. Store in an airtight container and keep refrigerated for up to 1 week.

Resources:

• Pumpkin Nutrition. Pumpkins and more. https://m.extension.illinois.edu/pumpkins/nutrition.cfm Accessed October 29, 2018.
• Recipe modified from- Pumpkin Chocolate Chip Energy Balls https://cleanfoodcrush.com/pumpkin-energy-balls/ Accessed October 29, 2018.

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Championship Chili

with campus executive chef Tom Barton

Welcome to October, such a great time of year! I personally love this time of year when the weather starts to get a bit colder and I can start to prepare some of my favorite braises in the slow cooker and Instapot. I am inspired by the change in weather and the great local produce we are still able to get.

Another great seasonably appropriate dish is chili. What is your favorite kind? With or without beans? Spicy or mild? Meat or plant based? So many possibilities. Well we now have an award winning recipe, rightfully dubbed "Championship Chili", that I would like to share with you!

Our Championship Chili recipe won us first place in the Vegan Chili Beanpot competition at The Let’s Talk About Food festival last week. It was a competition among the “Beanpot” schools” of Harvard, Boston College, Boston University and Northeastern. As you may know these are called the Beanpot schools because the four schools compete in the much coveted annual Beanpot Hockey tournament in February. Northeastern's Men's Hockey team won the Beanpot this year and we had the trophy on full display on our table at the chili competition. The votes were cast by people who tasted each of the entries and I am happy to report that we were the overwhelming favorite! 

Our Championship Chili included four different beans, fresh char grilled corn, roasted tomatoes, mushrooms and seasoned with toasted ground cumin, chili powder, garlic and finished with a bit of hot sauce. I do have to say that I think the piece de resistance was a cashew ranch dressing that was placed on top along with pickled jalapenos, more char grilled corn and a miniature pepper for garnish. Folding in the cashew ranch I think is a great way to bring all the flavors together and perhaps slightly mellow the heat along with accenting the umami flavors of the mushrooms.

Please join us Friday October 19th at Curry Dining from 12:00PM - 1:00PM to celebrate the victory and sample some of our Championship Chili!

- Tom 

Championship Chili Recipe

Ingredients — yields 6-8 portions

Chili

• 2 tablespoons vegan butter (can sub vegetable oil)
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 ears charred corn, removed from cob
• 4 garlic cloves, minced
• 1 lb cremini mushrooms, quartered
• 2 14 ounce cans fire-roasted tomatoes
• 11 ounces cannellini beans, drained and rinsed
• 11 ounces chickpeas, drained and rinsed
• 11 ounces pinto beans, drained and rinsed
• 11 ounces black beans, drained and rinsed
• 1 to 2 cups vegetable broth
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 tablespoon tamarind paste
• 1/4 cup to 1/2 cup cayenne pepper hot sauce (i.e. Frank's Red Hot)
• Salt and pepper to taste 

Cashew Ranch Sauce

• 1 cup raw cashews, soaked in water 4 to 8 hours
• 1 cup unflavored soy milk
• 2 tablespoons lemon juice
• 1 garlic clove
• 1/2 teaspoon salt
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh chives 

Garnish 

• 1/4 cup pickled jalapenos
• 1 tiny pepper
• 1 ear charred corn, removed from cob 

Instructions

Making Championship Chili

1. Place the butter into a large pot and set over medium heat. Melt the butter, then add onion, celery, carrots, mushrooms, and garlic. Saute until the veggies begin to soften, about 10 minutes.
2. Add tomatoes, cannellini beans, chickpeas, pinto beans, black beans, charred corn, 1 cup of broth, cumin, chili powder, tamarind paste, and 1/4 cup of hot sauce to the pot. Stir to incorporate the ingredients. Raise heat and bring to a simmer. Lower heat and allow to simmer, uncovered, for 30 to 60 minutes. Add up to an additional cup of broth during cooking if the chili becomes too thick.
3. Taste test and add up to an additional 1/4 cup of hot sauce. Season with salt and pepper to taste.

Making the Cashew Ranch Sauce 

1. Place cashews, milk, lemon juice, garlic, and salt into a blender and blend until smooth, stopping to scrape down the pitcher as needed.
2. Add parsley and chives, then pulse until finely chopped and incorporated into the mixture.

Serving 

1. Ladle chili into serving dish. Top with dollop of cashew ranch sauce.
2. Garnish with pinch of charred corn and pickled jalapenos. Top with tiny pepper.

Adapted from https://www.connoisseurusveg.com/three-bean-spicy-vegan-buffalo-chili/ 

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'Tis The Season For Squash

As we enter the colder months of fall and winter, squash of many different shapes, sizes and colors are appearing in grocery stores and farmers markets. These nutritious, delicious and colorful seasonal wonders are known as winter squash. Winter squash are low in calories and fat and contain no cholesterol while being loaded with vitamins, minerals, antioxidants and dietary fiber. Squash is also low in carbohydrates. Many of these varieties are loaded with vitamin A, which is essential for immune function, vision, cell growth and the maintenance of many of our bodies organs including the heart, lungs and kidneys. Seeds are edible as well providing protein, healthy fats and dietary fiber and taste great when roasted.

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What's Cookin' - November 7, 2012

Welcome to "What's Cookin'," a look at upcoming Northeastern Dining events and news across campus.

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Welcome Back Huskies!

It is great to see everyone back on campus! It was an exciting summer for us and we have many great programs and events planned for this semester. Here are a couple highlights of what's happening on campus.

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2011 Recap, Part 6: November & December

Part 1 - January/February  |  Part 2 - March/April  |  Part 3 - May/June  Part 4 - July/August  |  Part 5 - September/October

- - NOVEMBER 2011 - -

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2011 Recap, Part 5: September & October

Part 1 - January/February  |  Part 2 - March/April  |  Part 3 - May/June  |  Part 4 - July/August

- - SEPTEMBER 2011 - -

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Stress Relief During Finals Week

It’s that time of year! Final exams, research papers, and final projects gives you lots to do, but not a lot of time to get it all done. This can result in less sleep, less exercise, and poor nutrition choices. It is even more important during a stressful time to stay focused on making healthy choices - getting enough sleep, fitting in physical activity, and choosing good foods.

Some individuals eat more during a stressful period. This has been referred to as “stress eating.” In 2010, a study from the University of Michigan found that when levels of cortisol (the stress hormone) increased, even in healthy, non-stressed adults, they ate more snack foods.

A healthy lifestyle can improve your focus and concentration, which can help you to be more efficient and can actually result in you completing your work in less time. Here are some great tips to keep you healthy and focused during this stressful time.

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Happy Thanksgiving from Dining Services

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Healthy Holiday Recipe: Butternut Squash Risotto

The holiday eating season is a great time of year to harvest squash and pumpkins and much of it is grown locally and used in a variety of your favorite holiday recipes. Many of these orange flesh vegetables, such as pumpkins and butternut, acorn, and delicotta squash, are considered to be healthy super foods. Why use canned pumpkin or butternut squash when with very little extra effort you could be using a fresh and local product! Pumpkin pancakes, breads, soups and other treats are also incredibly easy to make. One of my favorite squash recipes - and one that you can do right in your dorm microwave - is a butternut squash risotto.

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Cranberries: Massachusetts' Fall Superfruit

There are so many wonderful uses for cranberries besides the sauce that sits atop our Thanksgiving table once a year. From appetizers and entrees to side dishes, salads, desserts and breads, cranberries are a classic Autumn treat and one that is harvested right in Northeastern's backyard. Middleborough, Massachusetts is the home of Ocean Spray and the state is the second largest producer of cranberries in the United States, behind only Wisconsin. The state's cranberry harvest this year is estimated at two million barrels, which is up by 11% from 2010 according the Massachusetts Department of Agriculture. If this forecast holds true that would tie the second largest crop on record. So how can you take advantage of this wonderfully tart local fruit?

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Four Classic Fall Superfoods

The fall is here! Not only does it mean leaves are changing, bulky sweaters are being pulled out of storage, and football games are being watched, it is also a great time to celebrate some of Autumn's classic fruits and vegetables!

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Fall Food Fest 2011

We kicked off the 2011 fall semester with our annual Fall Food Fest outside of Stetson East on Wednesday, September 21. We invited some of our food vendors to campus so that students were able to directly interact with the companies that provide us with the food we serve. Well known national brands and smaller regional brands come together at every meal to create a well-rounded dining experience on campus and the Fall Food Fest is a wonderful opportunity for the students and the companies to learn more about each other. The Stetson Courtyard was packed for three hours as free food samples ranging from teriyaki chicken wings to Pop Tarts were offered to students.

We also put our brand new food truck on display right in the middle of the action. We even offered students the chance to check out the inside of the truck that will soon be driving all around campus.

Overall, it was a great afternoon of food, music, and fun. We're already excited for everyone to come back in 2012!

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