It’s that time of year, again. The dishes are in and the judges have made their decision; first place goes to… New York City’s Kristopher Lopez, whose execution of Faux –lafels proved to be a hit!
For the last three years now, AICR has partnered with the C-CAP (Careers through Culinary Arts Programs) for their annual cooking competition. High school students enrolled in vocational culinary programs are encouraged to submit a recipe, given specific guidelines, in the hopes that they will have the winning recipe. This year students created small plates or appetizers that followed AICR’s evidence-based guidelines for lowering cancer risk.
Here, Kristopher shares his experience in the competition, what inspires him, and his plans for the future.
Was it challenging to develop a dish given AICR’s nutrition guidelines?
Yes, it was a little challenging because I was asked to work with ingredients that I was unfamiliar with and that I don’t really deal with coming from a Puerto Rican background. The development process involved a lot of research of ingredients as well as trial and error. Continue reading
Nose-to-tail cookery: it’s the new trend of many well-known chefs that uses all parts of the animal – from the nose to the tail, and yes the parts in between – to create delicious dishes. While this idea may not have mass appeal, it’s a great concept to consider when it comes to your fruits and vegetables.
Have you ever eaten a leaf from a celery stalk or sweet potato plant? Have you thought about the cancer-protective nutrients that could be hidden in those scrawny looking leaves?
Consider this: the most commonly discarded parts of vegetables are often packed with nutrients. Take broccoli for example, the stems are packed with vitamin C—a cancer-protective nutrient. Don’t Toss Those Cancer-Fighting Veggie Parts offers more examples of the parts of vegetables you could be missing out on. Continue reading
Though pumpkin has begun to take over the fall scene, there are many other fruits and vegetables to enjoy this time of year – all toting cancer protective nutrients. From apples to zucchini, here are three new ways to enjoy some familiar Autumn fruits and veggies.
Zucchini Fries: Instead of the usual roasted vegetable, give zucchini fries a try. They’re a great alternative to traditional fries and offer less calories and lots of flavor.
Making zucchini fries can be a bit of a tedious process, but the end result is well worth it.
To make “fries,” leave on the skin and cut the zucchini in half width-wise. Then cut it into quarter-inch “planks” length-wise. Dredge the fries in egg white, flour, and a mix of breadcrumbs and Parmesan cheese. You can substitute breadcrumbs for Panko crumbs for extra crispiness. Bake your fries at 400 degrees until they are golden brown and crispy on the outside. Serve warm with your favorite dipping sauce or plain. Your family will definitely ask for these again.
Mashing rutabaga and turnips: Both rutabagas and turnips offer a natural sweetness and are lighter than mashed potatoes, making a perfect mashed potato substitute for something different. Continue reading