From the White House Kitchen: Healthy & Traditional Asian American & Pacific Islander Cuisine

Posted on May 21, 2013 by Jueseppi B.

 

 

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From the White House Kitchen: Healthy and Traditional Asian American and Pacific Islander Cuisine

 

Cristeta Comerford is the White House Executive Chef

 

Cristeta Comerford
May 21, 2013
02:06 PM EDT
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Ed. note: This is cross-posted from the Let’s Move Blog

 

 

Growing up in the Philippines, my mother was my main source of inspiration for cooking. I came from a family of eleven kids, and as a child, I would constantly volunteer to help her in the kitchen. My mother would prepare such amazing authentic Filipino food, and cooking for her was almost second nature. She didn’t think about it, she just knew what ingredients to use, how much of each to use, and how to combine their flavors in ways that would satisfy everyone in the family. So Filipino food for me is much more than just adobo, longganisa, or tocino and fried rice – it represents a huge part of my culture, and most importantly, it is what connects me with my family. And that’s why it’s so important to me that we think about Filipino food not just in terms of what’s delicious, but in terms of what’s healthy and nourishing for our families.

 

That’s why I’ve teamed up with Chef Ming Tsai, the White House Initiative on Asian Americans and Pacific Islanders, the First Lady’s Let’s Move initiative, and the U.S. Department of Agriculture to help promote healthy and traditional Asian American and Pacific Islander cuisine. Following a healthy cooking and eating lifestyle has always been important for me as a chef and a mom, and with the USDA’s MyPlate food icon, we have a powerful visual reminder about how to build healthy meals for our families.

 

But no matter where you’re from, there’s no reason to have to sacrifice the food you love, or sacrifice the food that expresses your culture, in order to maintain a healthy and nutritious diet. I hope that after watching Chef Ming Tsai and I prepare healthy and delicious AAPI recipes in the White House kitchen, you too will be inspired to try your own take at making healthy, ethnic food for your own families to eat.

 

 

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Shrimp, Chicken and Vegetable Fried Rice

 

Ingredients (serves 4):

 

  • 3 tbsp Canola Oil
  • 6 oz chicken breast, julienned
  • 1/2 lb peeled and deveined shrimp, medium, halved length wise
  • 1 small onion, sliced
  • 1 bunch scallions, sliced, 2 tbs green part saved for garnish
  • 6 cloves garlic, minced
  • 6 oz shiitake mushroom, sliced
  • 2 carrots, julienned
  • 1 cup julliened napa cabbage
  • 2 small bokchoy, washed and julliened
  • 4 cups house rice (50/50 brown/white rice combo)
  • 3 tbsp light tamari, wheat free soy sauce
  • 1 tbsp vegetarian oyster sauce
  • 1 tsp sesame oil
  • Salt and pepper to taste (Note: Rice vinegar can be used in place of salt)

 

Directions:

Pre heat a large skillet or wok on a medium heat. Turn the heat up on high and add 2 tablespoons oil. Add the chicken and brown for a 1 minute, add the shrimp, cook another minute, season and set aside. Add remaining tablespoon of oil. Then add the onion, garlic and shiitake mushroom. Stir fry quickly being careful not to burn the garlic. Add the remainder of the vegetables and toss for a couple times. Then add the rice, chicken and shrimp back, the tamari and veggie oyster sauce. Heat through and serve family style. Garnish with scallion greens and drizzle with sesame oil.

 

 

Halo-Halo (from Tagalog word halo, “mix”) (serves 4):

Ingredients:

  • 2 ripe mangoes, peeled and diced
  • 1 ripe bananas, peeled and diced
  • 1 cup young coconut, fresh or canned
  • 1 cup ripe jackfruit, poached in light syrup, (available canned)
  • 1 cup, cooked beans in syrup, (available canned)
  • 1 cup, cooked tapioca pearls
  • 4 cups shaved ice
  • 2 cups, lowfat milk
  • 1 teaspoon vanilla extract
  • 4 scoops frozen yogurt, (flavor of your choice)(Note: non-frozen yogurt can be used as well)
  • 2 tbsp toasted “pinipig” (rice crispies)

 

Directions:

In four tall glasses, place a quarter each first six ingredients. Top with a cup of shaved ice. Combine milk with vanilla extract. Pour 1/2 cup of milk on each and top with a scoop of frozen yogurt. Sprinkle with the rice crispies.

 

Note: Fruits could be substituted with any good seasonal or tropical fruits, such as steamed edamame or fresh pineapple.

 

 

 

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Ms. Buena Vida: Leila’s Smoky Guajillo Salsa

Posted on May 16, 2013 by Jueseppi B.

 

By Jueseppi B.

 

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SMOKY GUAJILLO SALSA— IT’S A VIDEO!

 

I want to show you how to make this smoky pureed salsa! I serve this on my Roast Beef Tacos. It’s great with meat or fish— it’s special, okay?

 

 

Ms Buena Vida on The Food Beat “Smoky Guajillo Salsa”

 

Published on May 15, 2013

Salsa with no tomato? Damn good salsa with no tomato! Watch Me Buena Vida make her famous smoky guajillo salsa from start to finish on The Food Beat.

 

 

 

 

 

Leila’s Smoky Guajillo Salsa

 

Adapted from Bon Appetit’s Smoky Two Chili Salsa

 

Ingredients-

  • 4-6 large dried guajillo chilies seeded and torn
  • 1 cup super hot water
  • 1/2 white onion (quartered)
  • 3 garlic cloves
  • 1/4 cup chopped cilantro
  • juice of 1 lime
  • 1/2 T adobo sauce from a small can of chipotles (adjust heat by adding more or less)
  • 1 tsp cumin
  • 1 T agave nectar
  • 1 T olive oil salt to taste

 

Instructions-

In a small bowl soak the chilies in water for an hour or more. On a medium-high stove, in a small pan, dry roast the onion to slightly char, add the garlic toward the end because it will char faster. Remember to turn them to roast evenly.

 

When the onion and garlic are tender and falling apart, transfer the chillies, chili liquid, onion, garlic and the remaining ingredients to your food processor and puree until completely blended.

 

Store in the fridge for up to a week. Makes about 2 cups.

 

 

Thank you Ms. Buena Vida.

 

 

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Something You Should Know; Food Tank: The Food Think Tank

Posted on May 14, 2013 by Jueseppi B.

 

By Jueseppi B.

 

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Food Tank: The Food Think Tank, co-founded by Danielle Nierenberg and Ellen Gustafson, is working for a better Food System! Visit: www.FoodTank.org

 

Food Tank is a think tank focused on a feeding the world better. We research and highlight environmentally, socially, and economically sustainable ways of alleviating hunger, obesity and poverty and create networks of people, organizations, and content to push for food system change.

 

 

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FOOD TANK : The Food Think Tank (Trailer). Danielle Nierenberg & Ellen Gustafson.

 

Published on Dec 24, 2012

Trailer Video for FOOD TANK : The Food Think Tank (Trailer). New organization founded by Danielle Nierenberg & Ellen Gustafson.

 

 

 

 

Food grows from the ground up. So will Food Tank.

 

The global food movement grows from the kitchens, gardens, and farms of the countless citizens who have committed to making healthy, sustainable choices about cultivating and consuming food. Food Tank exists to amplify these voices.

 

Are you part of the food movement? Join us.

 

 

About Food Tank

 

Our food system is broken. Some people don’t have enough food, while others are eating too much. There’s only one way to fix this problem and it starts with you and me.

 

Food Tank: The Food Think Tank is for the 7 billion people who have to eat every day. We will offer solutions and environmentally sustainable ways of alleviating hunger, obesity, and poverty by creating a network of connections and information for us to consume and share.

 

Food Tank is for farmers and producers, policy makers and government leaders, researchers and scientists, academics and journalists, and the funding and donor communities to collaborate on providing sustainable solutions for our most pressing environmental and social problems.

 

As much as we need new THINKING on global food system issues, we also need new DOING. Around the world, there are examples of people and organizations that have developed innovative, on-the-ground solutions to the most pressing issues of food and agriculture. Through years of field visits (and years of trying to eat better in our own communities), Food Tank will continue to highlight and promote the best practices.

 

The co-founders of Food Tank, Ellen Gustafson and Danielle Nierenberg, hope to bridge the domestic and global food issues by highlighting how hunger, obesity, climate change, unemployment, and other problems can be solved by more research and investment in agriculture.

 

Food Tank will highlight HOPE and SUCCESS in agriculture. We will feature innovative ideas that are already working on the ground, in cities, in kitchens, in fields and in laboratories. These innovations need more attention, more research, and ultimately more funding to be replicated and scaled-up. And that is where we need you. Because we all need to work together to find solutions that nourish us and our planet.

 

 

 

About Our Membership Program

 

Food Tank: The Food Think Tank is for all of us who care about the food system. We want to create a community for all of the stakeholders involved in the food system to learn about environmentally sustainable ways to alleviate hunger, obesity, and poverty – and we need your help to do that.

 

When you donate to Food Tank, you’re making an impact on a global level. For $50 a year, you are helping to build a worldwide network of eaters, farmers, producers, and policy-makers.

 

Change can begin right now. Please donate here to help us get this project started. By joining Food Tank, you will be a founding member and all contributions today will go toward building this powerful, free online library of food and agriculture research and resources.

 

Press and other inquiries:.

If you would like to invite Danielle or Ellen to speak or schedule an interview please contact us at Danielle@foodtank.org.

 

 

View Ellen’s Bio

View Danielle’s Bio

 

 

Download Food Tank materials:

Food Tank informational flyer

Food Tank logo (png)

Food Tank logo (jpeg)

Food Tank logo (PDF)

 

 

Food Tank  Co-Founders 

 
Danielle Nierenberg

 

Danielle Nierenberg

 

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Danielle Nierenberg, co-founder of Food Tank (photo credit: Morgan Anderson)

 

 

Danielle Nierenberg is a co-founder of Food Tank and an expert on sustainable agriculture and food issues. She has written extensively on gender and population, the spread of factory farming in the developing world, and innovations in sustainable agriculture

 

From 2009-2012, Danielle was the Director of the Nourishing the Planet project housed at the Worldwatch Institute. During that time she managed a US$1.34 million grant to assess the state of agricultural innovations. She spent two years traveling to more than 35 countries across sub-Saharan Africa, Asia, and Latin America meeting with farmers and farmers’ groups, scientists and researchers, policymakers and government leaders, students and academics, and journalists collecting their thoughts on what’s working to help alleviate hunger and poverty, while also protecting the environment.

 

Danielle worked with more than 60 authors from all over the world to produce State of the World 2011: Innovations that Nourish the Planet. The State of the World symposium she organized in January 2011 brought together representatives of USDA, the World Bank, farmers organizations, agricultural research organizations, and other stakeholders.

 

Danielle served as a Food and Agriculture Senior Researcher at Worldwatch from 2001-2012 working on major research projects on gender and population, the global meat economy, emerging infectious diseases related to the food system, climate change and agriculture, and innovations in sustainable agriculture.

 

Her knowledge of global agriculture issues has been cited widely in more than 3,000 major publications includingThe New York Times, the Wall Street Journal, USA Today, the International Herald Tribune, The Washington Post, BBC, the Guardian (UK),the Mail and Guardian (South Africa),the East African (Kenya), TIME magazine, Reuters, Agence France Presse, Voice of America, the Times of India, and other major publications

 

Danielle has authored or contributed to several major reports and books, including Happier Meals: Rethinking the Global Meat Industry (2005), State of the World 2011: Innovations that Nourish the Planet (Editor and Project Director, 2011), Eating Planet 2012 (2012), and Food and Agriculture: The Future of Sustainability (2012).

 

She has spoken at major conferences and events all over the world including The World Food Prize/Borlaug Dialogues (2010 and 2012), the Rio+20 Conference on Sustainable Development (2012), UNFCCC COP 16, the Barilla Center for Food Nutrition Annual Forums (2011 and 2012), the Aspen Institute Environment Forum (2011), the European Commission Green Week (2010), the American Public Health Association Annual Meeting (2008), the Sustainable Food Summit (2012), the Sustainable Agriculture and Food Systems Funders Network (2011), the Margaret A. Cargill Foundation (2011), the Bill & Melinda Gates Foundation (2011), the Food and Agriculture Organization (2011), and many others. She also worked for two years as a Peace Corps volunteer in the Dominican Republic

 

Contact:

email: danielle@foodtank.org

phone: (202) 590-1037

Download promotional photos:

Danielle headshot

Danielle photo from the field

 

 

Danielle Nierenberg on Agriculture as the Solution (co-president of Food Tank: The Food Think Tank)

 

Published on Dec 19, 2012

Danielle Nierenberg on how agriculture can be the solution (co-president of Food Tank: The Food Think Tank) at http://www.FoodTank.org

 

 

 

 

 
and Ellen Gustafson

 

Ellen Gustafson

 

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Ellen Gustafson is a sustainable food system activist, innovator and social entrepreneur.  Ellen was the Founder and Executive Director of the 30 Project, a think + do tank changing the conversation about the global food system by connecting hunger and obesity. The 30 Project brought together key organizations and activists working around the world on addressing hunger, obesity, and agriculture issues to talk about their visions for the food system’s future. She also co-founded FEED Projects, LLC and its corresponding non-profit foundation which has provided over 60 million school meals to children around the world through the sale of tote bags that promote the mission. Ellen is currently working on a book with Rodale Press tentatively entitled We the Eaters.

 

email: ellen@foodtank.org

 

Download promotional photos:

Ellen headshot

Ellen full body

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Ellen Gustafson on “Making Agriculture Cool for Youth”: The Food Think Tank (www.FoodTank.org)

 

Published on Dec 10, 2012

Ellen Gustafson, co-president of FoodTank: the Food Think Tank (www.FoodTank.org), discussing how agriculture is becoming more attractive for youth. FoodTank is a bold new voice in the fight for health-based agriculture, alleviating hunger and poverty, stemming the tide of obesity, and improving environmental sustainability. Fixing the system requires changing the conversation and finding ways that make food production—and consumption—more economically, environmentally, and socially just and sustainable.

 

 

 

 

 

Share on tumblrellengustafson.com

 

 

Do You Want To Work For Food Tank?

Writing positions, internships, and other jobs are available.

 

 

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Leila’s Roasted Beef Tacos With Smoky Guajillo Salsa

Posted on May 14, 2013 by Jueseppi B.

By Jueseppi B.

 

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You guys!!! This is my first cooking video. I had nasty, cold the day we filmed, you can tell I’m dragging, but I had fun in spite of it. I’m so grateful for Joe, at the thefoodbeat.com for making this possible.

 

Sooo, for my first cooking video I chose to show ya’ll how to make my Roasted Beef Tacos. Why? ‘Cause it’s one of my favorite recipes EVER. So juicy, so flavorful and just so dang good!

 

FYI, If you were following my blog before, you’ll have to enter your info below to re-subscribe because I left WordPress (long story). If you were never following, what’s wrong with you? You don’t like Ms. Buena Vida? You are so mean.

 

 

ROASTED BEEF TACOS— IT’S A VIDEO!

 

 

 

Leila’s Roasted Beef Tacos with Smoky Guajillo Salsa 

 

A Juicy, Tender Pot Roast with Mexi-Flair

 

These are the most “melt in your mouth,” flavorful tacos!! They can be served with or without the smoky salsa. The meat is flavorful on it own.

 

Ingredients-

 

  • 3-4 lb. Chuck Roast, patted dry
  • Olive Oil
  • S/P
  • Cumin
  • Mexican Chili Powder
  • Garlic Powder
  • 1 White Onion, cut in half and sliced into thin strips
  • 4 Garlic Cloves, thinly sliced length wise or minced
  • 1 T Minced Fresh Oregano
  • 5 Roma Tomatoes, whole
  • 1 T. Butter
  • (1) 4 oz. Can diced green chilies
  • 1/2 C Beef Broth
  • 1/4 C Tomato Juice
  • 1 Bay Leaf
  • (18) 6 inch tortillas (I like corn, but you probably like flour)
  • 8 oz. Sour cream, to serve (optional)

 

Smoky Guajillo Salsa Recipe (make ahead)

 

Instructions-

1. Preheat oven to 325 degrees.

 

2. On the stove, In a hot dutch oven or heavy pot roast whole tomatoes so that the skins are charred  lightly on all sides (no oil). This gives the tomatoes a nice smoky flavor. On a cutting board dice your tomatoes. Add a pinch of salt and set aside.

 

3. Add 1 T olive oil to the same pot and sauté onion and garlic and oregano.  Set aside when the garlic and onions have a great caramel color, add a pinch of salt.

 

4. Season the meat LIBERALLY with salt, pepper, cumin, garlic powder and chili powder. Be obnoxious about it, to almost form a crust with the seasonings. In the same pot sear the meat in a bit of olive oil. To give it a nice brown color.  Set the meat aside and deglaze the pan with the broth and a pad of butter, scrape the bottom of the pan with a wooden spoon to get all of those lovely seasonings into the sauce. Add tomato juice, meat, veggies & chilies to the pot.

 

5. Transfer Pot to oven and roast 3-4 hours, until very tender and easy to shred.

 

6. Remove the fat. Shred the meat with a fork. Mix the meat and the broth so that everything is incorporated well.

 

Heat tortillas in a dry skillet, until they’re warm and soft. Serve meat in tacos with Leila’s Smoky Guajillo Salsa & sour cream.

 

Plan 3 tacos per adult. Serves 4-6

 

Thank you Ms. Buena Vida.

 

Please check out the awesome recipes at her blog….Ms. Buena Vida.

 

 

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The 2013 Kids’ State Dinner And First Lady Michelle Obama Appears At The Eastern Kentucky University Commencement

Posted on May 11, 2013 by Jueseppi B.

 

By Jueseppi B.

 

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The 2013 Kids’ State Dinner

Entries are now being accepted for the Second Healthy Lunchtime Challenge & Kids’ State Dinner, a nationwide recipe challenge that originated to promote healthy eating among America’s youth, sponsored by Epicurious, the U.S. Department of Education, and the Department of Agriculture.

 

Fifty-six children and their parent/guardian (one pair from each of the 50 states, plus the U.S. Territories, D.C., and Puerto Rico) will be flown to Washington, DC where they will have the opportunity to attend a Kids’ “State Dinner” at the White House this summer, hosted by Mrs. Obama. A selection of the winning healthy recipes will be served.

 

LEARN MORE

 

 

Check out the photo gallery from the first Kids’ State Dinner

Stay up to date on all the latest Let’s Move news, plus ideas for helping your family make healthy choices (plus recipes and tips for healthy meals!) sign up for the Let’s Move newsletter.

 

 

 

The Quest:

A healthy, delicious kids’ lunch recipe

 

 

The Prize:

A trip to Washington, D.C., and the opportunity to attend the Kids’ “State Dinner”

 

 

Picture of Michelle and BoBoosting brain power and energy are just two of the reasons kids and parents alike should eat a healthy lunch every day.

 

 

That’s why First Lady Michelle Obama, the USDA, the U.S. Department of Education, and Epicurious have joined together again for the second Healthy Lunchtime Challenge.

 

Children 8 to 12 and their parents (or legal guardians) are invited to create and enter their best original lunch recipes inspired by MyPlate, the USDA’s user-friendly guide to healthy eating. One winner from each of the 50 states and U.S. Territories will be awarded a trip to Washington, D.C., and the opportunity to attend the Kids’ “State Dinner,” hosted by Mrs. Obama at the White House this summer. These lucky finalists might also have their recipes served at the event!

 

 

Picture of Michelle Obama speaking

 

 

Your recipe(s) should include each of the five food groups, either in one dish or as parts of a lunch meal: Fruit and veggies should make up about half of the recipe or meal, along with whole grains, lean protein and low-fat dairy. Each recipe should be the creation of a child working with a parent or guardian. Your lunch entry should also be original, affordable, and, of course, delicious!

 

The range of recipe submissions is limitless. The Challenge welcomes sandwiches or wraps with lean meats, fish, or vegetables; soups or stews; pastas; grain, green, or fruit salads; yogurt parfaits…anything perfect for a healthy kids’ lunch, whether devoured at home or at school.

 

 

 

 

 

First Lady Michelle Obama among Spring Commencement Speakers

 

First Lady Michelle Obama will join former University of Kentucky President Dr. Charles Wethington and Kentucky author Silas House as speakers at Eastern Kentucky University’s spring commencement ceremonies on Saturday, May 11th.

 

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Three ceremonies, all in Alumni Coliseum, will recognize a total of 2,428 degree candidates.

 

The First Lady will address degree candidates from the Colleges of Education and Business and Technology at 7:30 p.m. (a change from the usual time) and will receive an honorary Doctor of Humane Letters. The First Lady will be speaking at EKU as part of her Joining Forces initiative to assist military families. The University has received national recognition in recent years for its commitment to helping veterans further their education. EKU, home to more than 1,200 veterans and their dependents, earned a No. 1 national ranking in 2010 and 2012 from Military Times magazine in its annual “Best for Vets: Colleges” issues.

 

Because of limited seating and to ensure that graduates’ families are able to attend, the 7:30 p.m. ceremony will be restricted to those holding tickets. Graduating students, in addition to receiving one ticket each for personal use, will receive six additional tickets for use by family members; remaining tickets will be distributed by general lottery.

 

To pick up tickets, graduating students must appear in person at the EKU Athletic Ticket Office in Alumni Coliseum any weekday between April 22 and May 3, 8:30 a.m.-4:30 p.m. Degree candidates must show a valid EKU ID, and the candidate’s name must be on the list of graduating students.

 

Those who wish to submit a request for general lottery tickets must complete a form at registrar.eku.edu/lottery by no later than 4:30 p.m. on Friday, May 3. The submissions will be selected at random, and individuals will be notified by the end of the business day on Monday, May 6 if their ticket request has been chosen. Availability of lottery tickets is limited to two tickets per entry and one entry per person.

 

All attendees that evening will be required to go through security screening similar to that encountered at airports. Doors for the 7:30 p.m. ceremony will open at 5:30 p.m.

 

The first ceremony, at 9 a.m., will recognize degree candidates in the Colleges of Health Sciences and Justice & Safety. The second ceremony, at 1:30 p.m., will recognize degree candidates in the College of Arts & Sciences. The 9 a.m. and 1:30 p.m. ceremonies are open to the public. All ceremonies will be streamed live, with a link on the EKU home page (www.eku.edu).

 

The First Lady is a Chicago Public Schools graduate who went on to earn degrees from Princeton University and Harvard Law School. She joined the University of Chicago in 1996 as Associate Dean of Student Services and developed the University’s first community service program. Later, during her tenure as Vice President of Community and External Affairs for the University of Chicago Medical Center, volunteerism skyrocketed.

 

In 2010, two years after the election of her husband, Barack Obama, as U.S. President, she launched Let’s Move, a nationwide collaborative effort to tackle the challenge of childhood obesity. The following year, she and Dr. Jill Biden (wife of Vice President Joe Biden) launched Joining Forces to raise awareness of the unique needs of American military families.

 

Michelle and Barack Obama have two daughters, Malia, 14, and Sasha, 11.

 

Wethington, president at UK from 1990 to 2001, will speak at the morning ceremony. The Casey County native headed the Commonwealth’s community college system, then under the control of the UK, from 1981 to 1990. Wethington, who earned bachelor’s degrees in English and history from EKU in 1956, retired in 2012 after 47 years in higher education.

 

House, author, educator and environmental activist, will speak at the 1:30 ceremony. The Laurel County native, who earned a bachelor’s degree in English from EKU in 1993, is the author of five critically acclaimed novels: “Clay’s Quilt,” “A Parchment of Leaves,” “The Coal Tattoo,” “Eli the Good,” and “Same Sun Here,” co-authored with Neela Vaswani, among other works. He currently serves as the director of the Loyal Jones Appalachian Center at Berea College.

 

Wethington will receive an honorary Doctor of Laws degree, House an honorary Doctor of Letters degree.

 

In all, 1,806 bachelor’s degree candidates will be recognized, plus 490 master’s degree candidates, 115 associate degree candidates, 10 specialist degree candidates and seven doctoral degree candidates.

 

Watch Live here: (EKU Link)

 

 

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