roasted chicken salad

Posted by on Feb 28, 2014 in healthy food, Recipes | 0 comments

IMG_0384What better way to use your leftover roasted chicken than to make an amazing tasting, and super easy chicken salad with lots of brightness.

Roasting a chicken makes for a great weekend meal, when more time can be spent in the kitchen.

Not only do you get to enjoy a fresh roasted chicken dinner, you also get to use the leftovers the next day, and on top of that, you can also make a nutrient rich chicken stock or soup with the bones.

Here’s how to make good use of your leftovers:

Prep Time: 5 minutes Total Time: 5 minutes

Serves

Ingredients:

  • 1.5 C leftover roasted chicken, chopped or shredded
  • 1 T vegannaise
  • 1 T mustard
  • 1 thin slice of red cabbage
  • a few thin slices of fennel
  • sprinkle of cayenne (if this is too spicy for you, try black pepper)

Directions: 

1. Mix: In a bowl, chop or shred your leftover roasted chicken into smaller pieces. Add vegannaise, mustard, red cabbage, fennel, and cayenne or black pepper. Mix well.

Enjoy!

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our food & garden summer camp

Posted by on Feb 24, 2014 in agriculture, cooking classes, cooking with kids, families, Food & Farm program, gardens, healthy food, healthy lifestyle, news and happenings, raising children, summer camp, wellness | 0 comments

Screen Shot 2014-02-21 at 2.32.06 PMSummer seems so distant with winter still here, but soon the snow will melt, flowers will bloom and summer will be here!

Our food & garden summer camp is a great way to spend your summer (if you are 6-10 years old).

We savor summer in the city by exploring our local food system, while learning all about the wonderful world of food!

Wendell Berry would be proud, as we are “participate(ing) in food production to the extend that you(we) can.”

We’ll take amazing trips to the Brooklyn Grange, Battery Conservancy, Fine & Raw Chocolates, Bedford Cheese Shop, and Ample Hills Creamery. We’ll also host cooking lessons with Mother In Law’s Kimchi, Beth’s Farm Kitchen, and go foraging in Central Park, and shopping at the Union Square Farmer’s Market for local produce (and do yoga on Fridays!).

We are offering a 10% discount until March 15th, and would love to host your little ones at our certifiably fun, unique and exciting camp!

Email us at camp@butterbeanskitchen.com with any questions you might have.

 

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roasted butternut squash and portobello rice

Posted by on Feb 21, 2014 in healthy food, Recipes, seasonal | 0 comments

photo (39)Here’s a great make ahead recipe that will leave your family feeling nourished.

Cooking staples like brown rice, or roasting vegetables in advance always comes in handy for busy evenings.

Doing so allows you to spend less time in the kitchen, with the added bonus of eating delicious homemade food in no time, instead of ordering in.

This recipe calls for pre-cooked brown rice and pre-roasted butternut squash. The result is a dish that took 20 minutes to make, and tastes like restaurant quality risotto.

Prep time: 40 minutes (night before) + 5 minutes (day of) Total time: 20 minutes (day of)

Serves 4

Ingredients:

  • 1 C brown rice, soaked overnight
  • 2 C water
  • 1 medium butternut squash, peeled and diced
  • 3 medium portobello mushrooms, diced
  • 2 T olive oil
  • sea salt
  • black pepper
  • parmesan cheese (optional)

Directions:

1. Prep in advance: Add rice (soaked if possible) to a pot with water, bring to a boil then down to a simmer. Cook for 30-45 minutes, until water absorbs. Peel, dice and remove butternut squash seeds. Add to a baking sheet, drizzle with olive oil and sprinkle with salt. Cook in a 375F oven for ~40 minutes, or until soft.

2. Cook: Over medium heat add olive oil to a pan, then add diced portobellos and a pinch of salt. Stir and sauté for ~10 minutes, until mushrooms become tender. Add in pre-roasted butternut squash, let it mingle with the mushrooms. Finally, add in pre-cooked brown rice, and stir together well.

3. Plate: Serve neatly in a small plate, top with some black pepper, and optional parmesan.

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fun in the snow

Posted by on Feb 19, 2014 in after school, exercise, families, healthy lifestyle, seasonal celebrations, wellness | 0 comments

8499338631_286af76af1It’s been a snowy winter here in New York City.

Instead of it keeping you inside, allow it to provide you with the opportunity to go out there and have some fun!

Here is a list of some fun activities that will get you moving outside (without much investment, like skis).

You won’t even notice it’s cold out with all of the fun you’re having!

Savor wintertime with a delicious mug of hot cocoa, a nice hot bath, or a slow cooked meal.

Soon spring will bloom, and you will be grateful that you made these sweet memories of hot cocoa, and tic tac snow.

Photo courtesy of Miki Yoshihito 

 

 

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practical portion sizes

Posted by on Feb 14, 2014 in families, fast food, lunch time, nutrition, wellness | 0 comments

11048180In our culture, portion sizes have long been a fuzzy subject that have increased in size over the last 20 years, whereas in other countries, portion sizes are more modest, and ingrained in their culture.

Take France for example, where they have the “French Paradox” of eating rich foods while maintaining a healthy body weight. Not only do they eat smaller portions, but they eat high quality foods, and take the time to enjoy them.

However, studies have shown that in recent years the French are eating at a much quicker pace, fast food sales are booming, and as of 2011 the adult obesity rate in France was at “nearly 14 percent.” According to Dr. Jean Marc Catheline, an obesity specialist, this trend is occurring in part due to “urbanization, immigration and globalization.”

It’s all about perception as Professor Paul Rozin alludes to in his research, “many studies have shown that, if food is moderately palatable, people tend to consume what is put in front of them and generally consume more when offered more food.”

As the Chinese proverb says, “the more you eat, the less flavor; the less you eat, the more flavor.”

Which is why we are reintroducing healthy portion sizes in our cafeterias.

We have trained our food service staff on what constitutes proper portion sizes, and have instituted portion scoops for our hot main entrees.

We are also sitting down with our students at lunch to discuss the importance of being aware of portion sizes throughout their day.

HandGuide_PortionControlWe have posted this hand guide to portion control in our cafeterias to give students a practical way of measuring their food intake, along with MyPlate to get our students thinking about creating balanced plates.

We do hope that our efforts will help shift the portion size paradigm in our country, student by student.

Photo courtesy of GuardYourHealth and bewellbarroncounty.org

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