Office of Public Relations
Food Day brings savory fall flavors to your table
By Dawn Brazell | News Center | October 30, 2013
|Debi Chard of WCSC-TV takes top honors in a sweet potato decorating contest during Food Day at MUSC's Urban Farm.|
Sometimes it can be a good thing to play with your food.
That’s what fourth graders from St. Andrews School of Math and Science found out Oct. 24 during MUSC’s Food Day at the Urban Farm. Susan Johnson, Ph.D., director of the Office of Health Promotion, said the day was a great success. The students did a sweet potato scramble, learned nutrition and gardening tips and judged a sweet potato decorating contest.
“The kids were overheard saying it was their best field trip ever. They were so engaged, asked lots of questions, took their role as judges very seriously and had a blast.”
The event was held to celebrate Food Day, 2013 - a national movement to raise awareness about good nutrition and to promote healthy, affordable and sustainable food. “The Urban Farm is about those same ideas - except we add delicious because food has to taste good for people to want to eat it. That's why we do so many live cooking demos - we want to teach people how to prepare fresh, local, nutritious food in a way that is easy and tastes great.”
More than 100 pounds of sweet potatoes were harvested for the event and will be donated to the Lowcountry Food Bank.
For those who missed the event, the recipes cooked by the chefs are given below.
Johnson said the fall challenge to the public is to put color in their diet.
“Exchange sweet potatoes for white potatoes. They have almost twice as much fiber, less sugar, are a slow-burning carb so they don't spike blood sugar, can help prevent heart disease, and are loaded with beta-carotene and other preventative nutrients. Focus on other fall produce such as pumpkin, winter squash, fresh apples, et cetera. Eating seasonal foods means you can get it fresh and local, which is better for the body and the environment.”
Ginger Lime Marinated Shrimp
10-2/3 ounce thawed cooked shrimp, tail on, 21-25ct.
1-3/4 Tbsp. fresh lime juice
¼ ounce fresh grated ginger root
1/8 ounce fresh garlic minced
1-3/4 tsp. fresh chopped cilantro
1/8 tsp. crushed dry red pepper
½ ounce honey
For marinade, combine lime juice, ginger, garlic, cilantro, crushed red pepper and honey. Slowly whisk until well incorporated. Combine shrimp and marinade. Toss to coat evenly. Refrigerate until use for a maximum of 2 hours to marinate.
Preheat sauté pan or wok to 350 degrees. Add ½ tsp. of oil and 3 shrimp. Saute for 30 seconds. Add 1 Tbsp. of marinate. While shrimp are cooking, spray second pan with vegetable oil spray and place two pancakes in pan. Cook for 30 seconds. Flip and cook for another 30 seconds.
To plate: place 4 oz. of walnut kale in center of plate. Top with 2 sweet potato cakes (see recipe below) and 3 shrimp. Serve immediately.
Savory Walnut Kale
1 ounce hot vegetable stock
7-1/2 ounces fresh, cleaned kale, coarsely chopped
¼ ounce fresh minced garlic
2-7/8 tsp. apple cider vinegar
3-3/4 ounces fresh orange juice
1-7/8 ounce chopped walnut pieces
1-3/8 tsp fresh orange rind grated
Vegetable oil spray
Water for cooking and ice bath
Sweet Potato Cheddar Cake
3 ounces all-purpose flour
1-1/3 tsp. Baking Powder
1/3 tsp. kosher salt
1/8 tsp. cayenne pepper
2-2/3 ounces pasteurized egg substitute
2-2/3 ounces Fat Free Milk
1 pound fresh, peeled shredded sweet potato
3 ounces mild, shredded cheddar cheese
3-1/2 ounces fresh green onions chopped
½ ounce fresh cilantro chopped
1-1/3 ounce fresh jalapeno pepper
Vegetable oil spray
Preheat griddle to 350 degrees. Coat with vegetable oil spray. Scoop ½ cup of batter and pour onto heated griddle spreading to 4 inches in diameter. Cook for 5-6 minutes. Spray with vegetable oil spray. Flip and cook for another 5-6 minutes or until golden brown and slightly crisp.