Better weight-loss diet just around corner
Harvard Medical School, Culinary Institute of America plan to bring healthful dishes to more American tables.
The Harvard Medical School and The Culinary Institute of America want you to be healthier by eating better. The institutions have joined forces and placed doctors and chefs on the same team in an attempt to fight the battle against obesity in the United States.
"If there is bad news in the diet and health arena -- alarmingly high rates of chronic diseases and related health problems and, at least in part as a result, skyrocketing, unsustainable health care costs -- there is also some good news," said David Eisenberg, director of the Osher Institute at Harvard Medical School.
"Increasingly, Americans are seeking out the big, bold, bright flavors from a wider range of cultures, from the Mediterranean to Asia and Latin America," he said.
These cultures "represent a rich, delicious source of inspiration for cooking with vegetables, fruits, whole grains, legumes, nuts, vegetable oils, and other healthful foods from plant sources -- all foods that should be more emphasized in our diets," Eisenberg said.
The conferences include a twice-yearly event called "Healthy Kitchens, Healthy Lives" and an annual "Worlds of Healthy Flavors" leadership retreat. The Healthy Kitchens conference teaches doctors and other health care professionals about cooking better food, during seminars and hands-on cooking instruction taught by some of the best chefs in the world.
"Worlds of Healthy Flavors" is aimed at industry chefs for chain restaurants, leading hotels, supermarkets and volume food-service operators.
ESCAROLE AND WHOLE-WHEAT PASTA
This dish is loaded with healthful nutrients from whole-wheat pasta, chickpeas, escarole and pecans. It takes 20 minutes to prepare and 20 minutes to cook.
1 pound whole-wheat pasta, such as penne
2 tablespoons olive oil
1 anchovy, packed in oil, optional
½onion, thinly sliced
½teaspoon red pepper flakes
2 cloves garlic, minced
1 head escarole, cut into 2-inch strips
1 can (14 ounces) garbanzo beans, drained
Juice and zest of 1 Meyer or regular lemon, divided use
1 teaspoon capers, drained
½teaspoon each: minced fresh rosemary, salt
1 tablespoon maple syrup
1 cup toasted pecans, chopped (see note)
¾cup flat-leaf parsley, chopped
½cup shredded Parmesan cheese
Cook pasta according to package directions; drain, reserving 1 cup of the cooking liquid.
Meanwhile, heat the olive oil in large skillet over medium heat. Stir in anchovy, onion and red pepper flakes; cook, stirring, until onions become soft and anchovy has dissolved, about 3 minutes. Stir in garlic, escarole, garbanzo beans, lemon juice, capers, rosemary and salt, stirring constantly, until escarole is coated and slightly wilted, about 1 minute.
Lower heat to medium-low; cover. Cook until escarole is soft and beans are heated through, about 6 minutes. Remove from heat; stir in reserved cooking liquid, maple syrup and lemon zest. Add drained pasta; toss to coat evenly. Sprinkle with pecans, parsley and Parmesan.
Note: Toast nuts in a small dry skillet over medium heat, stirring frequently, until aromatic, about 5 minutes. Do not overcook; they will continue to cook off the heat.
Makes 6 servings.
Per serving: 581 calories, 36% of calories from fat, 23 g fat, 3 g saturated fat, 5 mg cholesterol, 82 g carbohydrates, 20 g protein, 549 mg sodium, 18 g fiber
BY MARK GRAHAM
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