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Guest Post by Josh Hass at Student Life

Hello UeaTers!

Cold weather and crazy long schedules have left many of you eating three day old leftovers and takeout food. Josh Hass at Student Life understands how you feel. He was once in a residence, experimenting with ways to cook up a feast in his microwave.

The result? A wonderful three course meal! Last week, we shared his recipe for making Mexican Bean Dip in the microwave. This week, we will share his recipe for Pineapple Turkey with vegetables. Give it a try..and let us know how it turned out.

Entrée: Pineapple Turkey with Garlic Potatoes and Steamed Vegetables

Ingredients:

Turkey:

2 whole turkey breasts, skinned, split and boned.

1 can of sliced pineapple with juice

Potatoes:

1 lb. small red potatoes, unpeeled

1 tbsp. olive oil

1/2 tsp. garlic, minced

1/4 c. chopped dill

Salt & pepper

Vegetables:

2 servings of your favourite vegetable (broccoli, green beans, etc.)

1/4 to 1/2 c. water

Instructions:

Start with the potatoes by washing them and pricking them with a fork.  Arrange the potatoes in a single layer on a microwave-safe dish.  Microwave the potatoes, uncovered, on HIGH for 10 to 13 minutes, or until tender when pierced by a fork.  While you are waiting, combine the oil and garlic, and let stand.  Once the potatoes are finished in the microwave, pour the oil and garlic mixture over them, sprinkle with dill over top, and toss to mix. Finally, season the potatoes with a bit of salt and pepper.

With the potatoes done, you can move onto the turkey.  Simply place the turkey breasts in a microwave-safe dish, arrange the desired amount of pineapple slices over them and pour the juice over top.  Cover the dish with plastic wrap and cook on HIGH for 9 minutes or until the turkey is cooked all the way through.  Prepare your vegetables while you wait.

Finally, take your prepared veggies and water and put them in a microwave-safe bowl.  Cover the bowl with plastic wrap, but leave a small hole for steam to escape.  Different vegetables cook differently, so cook in small segments (30 seconds to 1 minutes at a time) and keep track of how long it takes for next time.  Be patient and always undercook first; you can always cook for longer.  With a little practice, you will discover the easy method of steaming vegetables.

Once the vegetables are ready, give the potatoes a quick reheat (if you have two microwaves, you could have the turkey and potatoes going at the same time) and serve your feast.

Today is the last day of Nutrition Week 2009. Thanks to your interest and participation, Nutrition Week 2009 was a major success!

If you were among the many who went to one of our dining locations (MSB Cafeteria, Robarts Cafeteria, Sammy’s, Sid’s Café, The Buttery, Howard Ferguson Dining Hall, Veda and Wyilwood Café) this week, you were treated to a $5 Nutrilicious meal of Turkey Tacos, Chicken Curry, Vegetarian Curry and a Whole Wheat Pasta dish. If you missed out, worry not, we will post the recipes online so you can make it at home!

Perhaps you attended one of the World Food Week events, or came to Eat Local! for a free vegan lunch. Or maybe you strolled through our Weekly Local Farmer’s Market (which is now indoors where it’s nice and toasty) and picked up some fresh produce or delicious breads. Some of you even came down to Chestnut Residence for their famous all-you-care-to-eat lunch.

If you are one of the students, staff and faculty members who registered early, you were treated to a healthy cooking class followed by dinner which you made!! We are looking forward to your feedback, and suggestions for future classes.

If you were unable to attend, no problem. We have a short video showing Nathan Barratt teaching his class how to make Mediterranean food (coming soon) as well as ALL the recipes (see below). We suggest you try these recipes at home. If you run into problems or have questions, feel free to leave us a message here, and we will make sure the chefs answer them promptly.

How to prepare Healthy Asian Foods with Edward Low

New Aboriginal Food with Jaco Lokker

Travel the Spice Route with Nouman Ashraf

Mediterranean Cuisine with Nathan Barratt

So dear UeaTers, Nutrition Week 2009 is coming to a fabulous end. We would like to thank everybody who participated by picking up a Nutrilicious menu item, attending the cooking classes or stopping to read one of our Nutrition Tips at MSB Cafeteria, Sid’s Café and Robarts. We hope you will continue to practice nutritious cooking and eating, and share what you learned this week with your friends.

Worry not UeaTers, the Farmer’s Market is not moving far. Just step into the warm hallways of University College and behold! There are the farmers and all the fresh produce you can eat. This is a great opportunity to meet the farmers and ask them any questions you may have about local farms.

For those wondering, the Farmer’s Market is held every Wednesday, from 2:30pm to 5:30pm.

Hope to see you there!

UeaT is in The Bulletin! Click on the image below to see a larger version, or check out the article on page 3 of the The Bulletin.
A special thank you goes out to Elaine Smith and Anjum Nayyar for featuring UeaT in The Bulletin.