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FLP Thai Cooking Class

Published on April 10, 2016April 11, 2016 by richachatLeave a comment

by Hayoung Chang ’18

Today, I ventured down to the depths of Northwest Labs to attend a Thai food cooking class. Led by a Thai chef, the class was filled with a diverse mix of people including hungry college students like me, grad students, as well as old people. After a swift safety briefing, we familiarized ourselves with the authentic Thai ingredients, utensils, and layout of the cooking lab, a neat and comfortable space.

Following the instructions of our instructor chef as well as the recipe, we got to work. Chopping vegetables and mixing sauces, I was glad to get my hands dirty with some Thai spices. My partners prepared the vermicelli noodles. Mixing it all together, the fresh peppers, hint of spice and succulent noodles combined to create a wonderful dish. I could hardly believe that I had cooked it myself!

Next, we started preparing the curry by warming some coconut milk. The fragrance bubbling up from the pot was enough to make my mouth water. With my stomach growling, we added dollops of spice and sauces, plopped in some tofu, tomatoes and pineapples, and brought the curry to a gentle boil. Once the consistency was just right, we sprinkled some basil to finish it off.

The taste was amazing, to say the least. Perhaps the fact that we had cooked it from scratch had heightened my senses. The curry was just the right amount of spicy, creamy and silky smoothness. The warm and soft tofu complemented the sharp sweetness of the pineapple. Drizzled over jasmine rice, the dish was a huge success.

Overall, I immensely enjoyed the experience. Not only did I learn how to make some great curry, I also learned to appreciate food, and real food. These days, we consume so many processed and pre-cooked foods, that we often forget where food comes from. By partaking in the process of transforming fruit, vegetables and grain to a delightful dish, my eyes were opened to the true nature of food. Perhaps that’s a little too cheesy, but hey, at least I got the best curry recipe under my belt.

Gluten Free Matzo

Published on April 4, 2016April 4, 2016 by danielleleavittLeave a comment

by Danielle Leavitt

Matzo, pronounced “mat-zah,” is a special type of bread made with no yeast or leavening. It is the traditional bread of the Jewish holiday Passover, which will be celebrated this year on April 22^nd, lasting for 8 days. The history of matzo goes back to when a Pharaoh governed Egypt and the Jewish people living in the land were his slaves. The Pharaoh decided at one point to exile the slaves. Story goes that they left to cross the Sinai desert to the land of Canaan in such haste, that they had no time for their bread to rise, and thus matzo was born! Flour is used as a main ingredient along with water, oil, and salt. Finally, there is now a gluten free counterpart to those that have this dietary restriction!

Ingredients in gluten free matzo are tapioca starch, water, potato starch, potato flakes, palm oil, natural vinegar, honey, egg yolks, and salt. These flat bread matzos can be used to make sandwiches, a matzo egg scramble, or just eaten plain. They are great tasting and only 125 calories per piece! A gluten free Passover is now possible!

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I’ll Have a Grande Vanilla Latte… With Three Scoops of Oatmeal

Published on April 4, 2016April 4, 2016 by mchiang1231 Comment

by Audrey Thorne ’19

There are a lot of reasons I wanted to try the new Oatmeal-Coffee craze – it solves the problem of not drinking coffee on an empty stomach, it might add flavour to otherwise dreary oatmeal, it is cheap, easy, and quick to make – but the number one reason why I wanted to try oatmeal-coffee is how absolutely strange it sounds. I am not an adventurous eater, but I am a curious one. I wonder what drew people to try replacing the water in oatmeal with coffee, and what led them to keep doing it. Here are the three D-Hall coffee substitutions of oatmeal.

1. Ingredients:

Seattle’s Best Coffee Signature Blend No 4 Decaf Medium-Dark Rich and Quaker Oats

Flavor:

Bitter from the first time the spoon touched my palate, decaffeinated Oatmeal – Coffee is definitely for people who enjoy the taste of coffee. Not my cup of tea (or coffee) but definitely the perfect oatmeal for a coffee lover.

Personal rating: B-

2. Ingredients:

Seattle’s Best Coffee Signature Blend No 4 Medium-Dark Rich and Quaker Oats

Flavor:

When swallowed quickly, it tastes like normal oatmeal. The longer it sits in my mouth, the more bitter it is. Still, every time I finish a spoonful I want another bite. I do not understand what the draw is, but I cannot stop eating it. I definitely had both more oatmeal and coffee together than I would have of either on their own.

Personal rating: B +

3. Ingredients:

Seattle’s Best Coffee Vanilla and Quaker Oats

Flavor:

Sweet with only slight undertones of coffee flavoring. Vanilla Oatmeal-Coffee tastes almost identical to lightly sweetened oatmeal.

Personal rating:

A+

Brunch with a Beat

Published on March 28, 2016 by br126Leave a comment

by Audrey Thorne ’19

My parents and brother came down for opening weekend of my play. When asked where I wanted to go for brunch, I quickly answered Beat Brasserie. From the outside it looks hip and too fancy for a casual college student meal, but as a foodie, Beat Brasserie struck my curiosity.

Beat Brasserie is divided into booths, tables, and high tops. Upon our arrival we were seated promptly in a booth. The waiter brought us menus, then water. He came to check if we wanted anything to drink, then if we were ready to place our food order.

The menu was eclectic. I wanted to try everything. Between the four of us we ordered a Sophia’s Greek Yogurt, a mushroom soup, steak frites and eggs, oysters, and shrimp tacos. While we waited for our food to be cooked we listened to the smooth live music.

The fruit in the fruit cup was ripe, fresh. The yogurt was tart and the granola crunchy. I stole a few perfect bites from my dad.

The mushroom truffle soup was beyond description. Warm and creamy, it was a god send, especially with my side of crispy wheat toast.

My brother ate the oysters so quickly I was not able to steal one away from him. I have deduced that they were pretty good, but I hope to try them for myself next time.

The shrimp tacos were flavourful and filling, with juicy shrimp, crunchy lettuce, cheese, sauce, and a myriad of other ingredients. Honestly, I could not pick up on every individual flavour but the combination was delectable.

The steak frites and eggs came with the wheat toast, which I dipped in the mushroom soup, a nice, light mixed salad, a flavourful side of joint dressing/steak sauce, french fries, and steak. The steak was tough but flavourful, with a kick coming from its peppercorn rub. The fries were not too crispy, nor too salty, but just right to complement the well seasoned steak.

With an atmosphere that cannot be beat, Beat Brasserie is a great place for a celebratory meal with the family, or even a fancy date.

Gluten-Free Peanut Butter Oreo Icebox Cake

Published on March 28, 2016March 28, 2016 by danielleleavittLeave a comment

by Danielle Leavitt

I’m getting my sweet tooth back after a winter of warm soups and comfort food. I’m craving something frozen, with whipped cream, cookies, and peanuts….like a hot fudge sundae! This Peanut Butter Oreo Icebox Cake takes the traditional hot fudge sundae to the next level. It is easy, NO BAKE, all gluten-free, and I promise you will enjoy it. Have fun with this one! You can use many different toppings like peanuts, strawberries, M&M’s, chocolate chips, and caramel or hot fudge sauces.

Ingredients:

1 16oz container Cool Whip or other nondairy whipped topping

1 ½ cups peanut butter, crunchy or creamy (it is easiest to use a creamier based peanut butter for mixing and spreading purposes)

¾ cup fudge sauce

¼-1/3 cup crushed peanuts

2 boxes gluten free Oreo cookies (I use Glutino brand)

8 x 8 aluminum baking pan lined with non-stick tin foil

Preparation:

Create four rows of Oreos along the bottom of the aluminum pan

In a separate bowl, mix the Cool Whip and peanut butter until totally combined

Spread ½ of the peanut butter mixture over the Oreo’s, then top with another layer of Oreo’s

Drizzle ½ cup of the fudge sauce over top

Spread on the remaining peanut butter mixture and drizzle on top the remaining fudge sauce

Crumble all the remaining Oreo’s and sprinkle them, along with the peanuts or other toppings, over the top

7. Place in refrigerator 4-8 hours, or preferably in freezer for 3-4 hours

8. Slice and enjoy!

Spring has sprung, and it’s great to enjoy a gluten-free frozen treat that is so easy to make and tastes great!!!!!

Chicken & Rice Guys, D-hall Style

Published on March 28, 2016 by mchiang123Leave a comment

by Michelle Chiang ’19

The Chicken & Rice Guys food truck is a familiar sight in the Science Center plaza. Nonetheless, I had always somewhat ignored the block of sunny yellow. Compared to Vietnamese sandwiches and gourmet grilled cheese, who would want to spend money on boring chicken and rice?

My opinion changed the moment I actually tasted that “boring” chicken and rice. The chicken was tender, flavorful, and warm; the rice, lettuce, and sauces blended perfectly into a crisp, smooth mouthful of deliciousness. It got me wondering if I could recreate the taste in the d-hall. Who wouldn’t want to eat Chicken & Rice Guys all the time?

20111205-ctb-halal-chicken-rice-primary-thumb-625xauto-203410 (1) — courtesy of http://www.seriouseats.com/recipes/2011/12/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe.html

After doing a bit of research, I’ve concluded that perfectly recreating the dish is impossible without considerable amounts of time, effort, and spices (to prove my point, here’s a recipe for a similar halal food truck in New York City). However, it IS possible to create an approximation that isn’t too shabby. Best of all, you won’t need to buy anything on your own, and you can substitute ingredients and alter proportions to make it as healthy or indulgent as you want.

Ingredients:

grilled chicken

lettuce (and any other vegetables you want)

rice (I used brown rice for my meal, but feel free to use any other kind of rice!)

White Sauce:

1 /2 cup Greek yogurt

1 teaspoon lemon juice (Yes, they have this in the d-hall.)

1 teaspoon olive oil

1 tablespoons vinegar (Yes, they also have non-balsamic vinegar in the d-hall. HUDS is just full of surprises, isn’t it?)

2 tablespoons ranch or blue cheese dressing

salt and pepper to taste

(Helpful tip: 1/2 cup is about half of a d-hall soup bowl. You can use the d-hall spoons for teaspoons and tablespoons.)

Enjoy!

Crave Follows the Freak Frappe Craze

Published on March 28, 2016March 28, 2016 by richachatLeave a comment

by Richa Chaturvedi ’18

If there’s one thing New Yorkers do well, it’s setting trends. Let us never forget the cronut, a humble combination of a croissant and a donut, that caused New Yorkers to lose their minds a couple years ago.

There is one food trend Caroline and I can get on board for, however, and it’s the not-so-humble milkshake.

This trend originated in Black Tap Burgers and Beer in NYC and has found its way to our very own Boston Burger Company! Dubbed “freak frappes,” these milkshakes are topped with m&ms, brownies, toasted marshmallows, and even bacon. Caroline and I decided to investigate these high-calorie treats to see if they were worth the hype.

Pro tip: do not attempt to tackle a freak frappe if you are even a little bit full. I couldn’t even finish mine (the Nutella frappe with chocolate cookies and m&ms), which is saying a lot. The real MVP would have to be Caroline, who fearlessly conquered an Oreo frappe with every cookie offered, a toasted marshmallow, and a brownie.

These milkshakes will look incredible on your Instagram feed and taste equally as good. Be wary of the pricing, however, because it’s easy to get carried away with all the delicious toppings and lose track of it all. Boston Burger Company is already known for their crazy burger options (the 420 burger has mozzarella sticks in it!), but they have really outdone themselves here. Midterms got you feeling down? Grab a friend, grab a burger, and grab a freak frappe at Boston Burger Company. I guarantee the sugar rush is powerful enough to overcome any stress that’s coming your way.

Spring Break Slushies

Published on March 7, 2016March 7, 2016 by The Crimson CraveLeave a comment

With only one week to go before spring break, I’m sure all of us (21+!) could really use a drink right now. Or, you know, after we finish our midterms and papers. Once you arrive at the end of the tunnel that is this Friday, you’ll have really earned it! If you’re looking to celebrate with something other than the classic Border strawberry margs, why not make your own alcoholic slushie?

Whether you are going somewhere tropical and warm, or staying here (which is also surprisingly pretty temperate), these easy-to-make, raspberry and gin slushies will leave you feeling refreshed and relaxed.

You’ll need:

A blender
2 1/2 cups ice cube
1 to 1 1/2 cup(s) sparkling water
1/2 cup gin
6 to 8 tablespoons granulated sugar (depending on the sweetness of your berries and your sweet tooth)
1/4 cup lime juice
10 ounces fresh raspberries, frozen

Directions:

In a blender, combine ice, sparkling water, gin, sugar, lime juice, and frozen raspberries.
Blend until thick and smooth.
Serve immediately. Enjoy!

Note: this recipe makes 6 standard drinks and can easily be doubled (or tripled, depending on how rough your midterms were this week).

Recipe courtesy of Joy the Baker.

Fried Rice

Published on March 7, 2016March 7, 2016 by mchiang123Leave a comment

by Michelle Chiang ’19

We’ve all been there – you walk into the dining hall, and nothing really piques your appetite. You could settle for a salad, but that’s hardly satisfying. You could splurge and eat out, but you don’t want to spend money. What to do?

Fortunately, there’s a third option that’s ALWAYS available: make your own meal. More specifically, make your own fried rice.

Fried rice is unbelievably easy to make. At home, my family often makes it with whatever ingredients are at hand: rice (of course), steamed vegetables, egg, leftover meat. Here’s my dhall version of fried rice.

(Feel free to add, remove, or change any part or the recipe! Everything is entirely up to you and your tastes.)

Ingredients:

brown rice

over-easy egg (from the grill)

vegetables (whatever’s in the dhall that day)

sesame oil

soy sauce

Recipe:

1.Dump everything in a bowl.

2. Mix.

3. Eat and be happy.

Enjoy!

Mocktail Madness

Published on February 29, 2016 by The Crimson CraveLeave a comment

By Kelly Navarro ‘19

Sparkling water fanatics rejoiced when we got the new flavored water dispensers, but many of you may not know how to take full advantage of our new options.

On Wednesday, February 24th, HUDS Dietetic Intern Kathleen Flynn, a 2016 graduate student from Framingham State University’s nutrition MS/CDP Program, brought a little sparkle to our dinner with new mocktails that provide a great alternative to more sugar-laden sodas or juices.

These mocktails are an easy way to liven your evening and feel a tad classier after a long day of lecture.

Citrus Smash Recipe:

Ingredients:

¾ cup sparkling raspberry water
¼ grapefruit juice
(optional) orange slice garnish

Instructions:

Grab a plastic glass and add ice (as much as you want)
Fill it with ¼ cup grapefruit juice from the juice dispenser.
Add sparkling lemon water from the flavored water dispenser.
Add some orange slices for a little extra flair and enjoy!

Berry Blast Recipe:

Ingredients:

¾ cup sparkling raspberry water
¼ cranberry juice
splash of lemon sparkling water
(optional) fruit garnish

Instructions:

Grab a plastic glass and add ice (as much as you want).
Fill with ¼ cup cranberry juice from the juice dispenser.
Add sparkling raspberry water from the flavored water dispense until your glass is ¾ full.
Top off with sparkling lemon water.
Add fruit slices of your choice and enjoy!