SHEC Fall Cookbook 2012

Healthy Food Around the World SHEC

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Contents

Recipes

Drinks

Banana Strawberry Ginger Smoothie……………………...............................6

Homemade Sweet Ginger Tea……………………..........................................6

Entrees

Veggies on a Cloud……………………...........................................................7

Raw Vegan Pasta……………………..............................................................8

Pesto……………………................................................................................9

Apple Chips…………………….....................................................................10

Fried Egg Roll……………………..................................................................11

Pear Brie and Honey Naan Pizza………………………..................................12

Spaghetti and Tuna Balls ……………………...............................................13

Spaghetti Squash……………………...........................................................14

Chicken Nacho Grills……………………......................................................15

Stuffed Peppers…………………….............................................................16

Tabouleh …………………….......................................................................17

Honey Cinnamon Roasted Chickpeas………..........................................19

Fava Beans (Ful Medames) ………………………………................................20

Twisted Breakfasts- Hearty Pasta! ……………………................................21

Red Pepper Soup..…………………….........................................................22

Healthy Eating Info

Healthy Places to eat on Campus………………..……...............................23

Healthy Places to eat off Campus……………………................................25

How to read nutrition labels……………………........................................26

iPhone Apps for Cooking…………………….............................................27

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Dear Students,

As the school year flies off to a start, some of you may be

reminiscing about exciting summer adventures or travels. For this

semester’s cook book, we decided to collaborate with Mac Breadbin

and the Mac Farmstand to bring you recipes from around the world

that are simple yet healthy.

We understand that between classes and homework it can

often be difficult to find time to plan healthy meals, go to the grocery

store and then cook up a storm, but the recipes we’ve put together for

you require minimal ingredients and prep time. If cooking a meal isn’t

feasible, check out some of the healthy options on campus! If you’re

feeling like a treat, head off campus with a couple of friends to a local

restaurant…we’ve listed some of our favourite Westdale restaurants

for you as well. For even more resources, check out the iPhone food

apps we’ve discovered, listed on page 25. From the kitchen to campus

to Hamilton to recipes from Around the World, we want you to have a

variety of ‘Edible and Incredible’ food options.

Don’t forget that SHEC is always here to provide support to you in any way that we can, whether that be peer counseling if you’re feeling stressed or need someone to talk to, an information hotline, referrals on and off campus, a lending library and health related pamphlets, as well as free condoms and lubricant. We are located in MUSC room 202 and our hours are Monday to Friday 9:30am- 5:30pm. We hope you enjoy these recipes….get cooking! Adriana Di Stefano SHEC Promotions Executive Caitlin Sharawy, Katherine Steckham, Laura Jamieson and Maegan Cheng SHEC Promotions Committee

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As the colder weather begins to hit, I think a lot of us begin to think

about hearty meals to keep us warm during our studies. What if you

were battling this chilly and midterm-filled time of year with an empty

stomach?

Did you realize that when you begin to type ‘Hamilton food’ into

Google, at least half of the search options it suggests are for local food

banks? Other obvious search topics include restaurants, local farmers’

markets, and recipe ideas. Why is it that search results relating to food

in Hamilton are split equally between ways to get food if you can

afford it and ways to get food if you can’t?

It seems that the issue of hunger in our community hasn’t been

satisfied yet.

That’s where we are here to help! MAC Bread Bin, the student food

bank supported by the MSU, provides many different food-related

programs. We have an online voucher system, monthly produces

boxes, cooking classes, and many other healthy-eating oriented

initiatives. We are so glad that together with SHEC we are able to offer

students this cookbook as another avenue to bringing food

consciousness to you!

We hope you enjoy this wonderful issue of the cookbook and find the

recipes to be as delicious as we did!

Happy cooking,

Gillian England-Mason

MAC Bread Bin Director

[email protected]

mailto:[email protected]

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Greetings health-conscious students,

I hope that this introduction finds you in good health and on a full stomach.

As much as that would leave this cookbook of little use to you, I am confident that this

collection of recipes will offer inspiration and creativity to your culinary curiosities.

As the Director of the Mac Farmstand for the 2012 season, I have learnt quite

a bit about locally-grown produce- the wide variety grown in Ontario, all the different

ways you can prepare them, and the health benefits that come with eating them, to

name a few. While at first I was nervous to experiment with making meals that I was not

sure I would enjoy, today I have a larger recipe base to choose from and can cook with

ingredients I never knew about, such as kale, chard, and patty pan squash. More than

that, I have acquired a new skill that I can use my whole life to the benefit of myself and

to others.

Providing locally-grown produce is a mandate of the Mac Farmstand. Yet it

cannot always be offered at an affordable price, especially for students. The food

industry’s global supply chain is a process that has been developed for over a century,

and it is hard for local, independent farmers to compete with the low prices of large

businesses. Moreover, as farmers are getting older and seeking retirement, prime

agricultural land is being bought up for development. This all can lead to negative

effects on our nation’s food sovereignty, as we depend more on the global supply chain

to feed us. Local food is often of a higher quality and supporting local farms keeps our

economy strong. Production of food is also of concern to conscious students. Farms

owners that exploit the labour of farm workers cannot be supported as part of a food

movement. A living wage, a safe work environment, and fair working hours all add to a

strong community. If the youth of today want to seek a healthy future, we must

encourage our government to develop progressive policies that support the local food

movement.

The Mac Farmstand is McMaster’s contribution to building a strong local

food movement on campus and in our communities. As we connect local farms with

students and the community, we develop solid relationships that contribute to a healthy

body and society. If you are interested in building the local food movement, then

explore your local farmers’ market, talk to farmers, and most importantly, educate

yourself about the food industry- the bad and the good.

Enjoy the recipes found in this cookbook and see you at the nearest farmers’ market!

All the best in your culinary adventures,

Alvand Mohtashami

Mac Farmstand Director 2012

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Drinks

Banana Strawberry Ginger Smoothie

Ingredients:

1 Banana

4 -5 Strawberries

Teaspoon of ginger

Coconut water/ or regular water (enough until smooth)

1.Combine all ingredients in blender and blend

on high.

Homemade Sweet Ginger Tea

Ingredients:

1 Teaspoon chopped ginger

1/4 cup of Goji berries or Mulberries

Hot Water

Tablespoon of Honey

1.Boil water

2. Combine ginger and goji or mulberries in a cup

3. Let boiling water cool for 5 minutes and pour into cup

4. Add honey and stir

5. Ingredients in tea can be strained or eaten during consumption of

tea.

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Entrees

Veggies on a Cloud

Prep time: 5 minutes

Cook time: 30-45 minutes

Ingredients:

1 Cup of Quinoa (or brown rice)

1 Chopped Leaf of Kale (Stem removed)

1.5 cups of water

5 - 6 chopped Cherry Tomatoes

1/4 Chopped Zucchini

1 Piece of Chopped Garlic

1/2 Onion (or stalk of green onion) 1 Teaspoon of:

Sea Salt

Black Pepper

Turmeric

Rosemary

1 Tablespoon of Olive Oil (Optional 1/2 Potato)

Using rice cooker:

1.Combine Quinoa, water, kale, all spices, garlic, olive oil, (optional)

potato in rice cooker.

2. Switch to cook, when done add zucchini, cherry tomatoes, and

onions cover and switch to warm for 5 - 10 mins.

3.Let cool for 5 - 10mins and top with olive oil or dressing of your

choice. Serve.

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Stove Top:

1.Combine Quinoa, water, kale, all spices, garlic, olive oil, (optional)

potato in pot.

2.Cook on medium until quinoa is fluffy and most of the water has

been absorbed (~30 mins or time on package).

3.Turn off heat then add zucchini, cherry tomatoes, and onions, cover

and let sit for 5 - 10 mins.

4.Uncover let cool for 5 mins and top with olive oil or dressing of your

choice. Serve.

Raw Vegan Pasta


Ingredients:

For pasta:

1-2 Sliced Zucchini Sauce:

5 - 6 Cherry Tomatoes

Chopped Garlic

Teaspoon of Sea Salt and Black Pepper

1/4 - 1/2 Avocado

2 Tablespoons of Olive Oil

1.Using a spiral slicer/food processor shred zucchini into very thin long

strands (like spaghetti) or using a knife cut into thin strips.

2. Combine cherry tomatoes, garlic, sea slat, black pepper, avocado,

olive oil in blender and pulse until chunky (or smooth if you prefer).

3.Place zucchini strands in a bowl and top with sauce.

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Pesto

Pestos are wonderfully versatile, use them

as a pasta sauce, sandwich sauce or add

them to recipes to give them a little

something extra. Homemade pestos are

easy and will keep for over a week.

Basic procedure for any pesto:

1. Coarsely chop then blend greens with a few tbsp of oil

2. Grate parmesan cheese

3. Add and blend parmesean, nuts/seeds with another few tbsp of oil.

4. Add oil and blend until the desired consistency is reached

5. Salt and pepper to taste

The following pesto recipes have been used as samplers at the stand:

Scapes, Arugula and Walnuts

10 garlic scapes, flowers removed

1 cup arugula

¼ cup of olive oil

½ cup of parmesean cheese

½ cup of walnuts

salt and pepper to taste

Scapes, Basil and Sunflower Seeds.

10 garlic scapes, flowers removed

1 cup basil

¼ cup of olive oil

½ cup of parmesean cheese

½ cup of sun flower seeds

salt and pepper to taste

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Apple Chips Prep time: 10min Cook time: 2 hours Ingredients:

Apples (Farmstand)

Cinnamon 1. Cut the core out of the apple 2. Slice apple into thin slices (the thinner the better) and lay on parchment paper on tray 3. Sprinkle lightly with cinnamon 4. Bake at 275 degrees for two hours. At the end of the first hour flip them over and afterwards check every 30min. When crispy, they’re done!

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Fried Egg Roll Prep time: 5min Cook time: 5min Ingredients:

Eggs

Soya Sauce (optional)

Salt (optional)

Sugar (optional)

Bacon (optional)

Vegetables (optional)

1. Whip two or more eggs in bowl, add soya sauce, a touch of salt and sugar. Add bacon bits, chopped vegetables, if you so desire (like an omelette!) 2. Pour into pan so it covers the bottom and cooks into a circle. 3. Once cooked, either roll with spatula in pan or transfer to plate and roll. Slice and enjoy!

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Pear Brie and Honey Naan Pizza Naan bread is the perfect thickness and portion size for healthy

individual pizzas! The greatest thing about this recipe is that you can

top your naan with whatever toppings you choose… Classic tomato

base, cheese and pepperoni, anyone? How about arugula, sundried

tomatoes with pesto? Say buh-bye Delissio… Namaste Naan Pizza!

Prep Time: 5 minutes

Cook Time: 6-10 minutes

Ingredients:

Naan

Extra Virgin Olive Oil

Honey

1 Pear (or apple), thinly sliced

Brie Cheese (camembert and cheddar could also work!), thinly sliced

1.Preheat oven to 450°F.

2.Brush naan bread with olive oil (just enough to cover the naan and

make it a bit shiny).

3.Cover naan with a layer of thinly sliced pear, followed by a layer of

sliced cheese. Drizzle with honey.

4.Cook in preheated oven for 3-4 minutes. After 3-4 minutes, turn

naan 180° in oven to allow for optimal even cooking.

5.Cook for another 3-4 minutes or until desired crispiness. Enjoy!

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Spaghetti and Tuna Balls

You can stock up on canned tuna when

it goes on sale at Fortinos! Here’s a new

way to enjoy this classic lunch staple and

get rid of all those cans...


Cook Time: 5 minutes

Ingredients:

2 160g cans of tuna in sunflower or olive oil, drained

Handful of pine nuts

Zest of a lemon

Parsley, chopped

Handful of breadcrumbs, about 50g (rip apart your stale bread!)

1 beaten egg

400g spaghetti

500g can of tomato pasta sauce

Extra Virgin Olive Oil

1.With a fork, flake the tuna. Add in pine nuts, lemon zest, parsley,

breadcrumbs and egg. Mix with your hands until completely

combined. Create 12 balls, roughly the size of toonies.

2.Boil water and cook pasta according to instructions on the

packaging.

3.On a non-stick frying pan, heat a little bit of olive oil. Fry your tuna

balls for about 5 minutes, turning every minute or so, until they are

golden.

4.Heat your pasta sauce, and serve!

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Spaghetti Squash



Ingredients:

1 spaghetti squash, halved lengthwise and seeded

1. Preheat oven to 350 degrees F. Place a sheet of tin foil on baking sheet.

2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 40 minutes in the preheated oven. Remove squash from oven, and set aside to cool for 5 minutes.

3. Use large spoon to scoop out the squash. 4. Top the squash with your choice of sauce.

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Chicken Nacho Grills



Ingredients:

Chicken breast

1 tablespoon salsa

1 tablespoon sour cream

Tortilla chips

Cheese

1. Preheat oven to 400 degrees F. Put the chicken breast on a baking sheet. Slash each chicken breast 3 times with a knife. Spoon 1 tbsp of salsa on top, and then 1 tbsp sour cream.

2. Sprinkle chips over the chicken, then the cheese. 3. Roast for 20 minutes until the topping is golden and melting. 4. Serve with your choice of salad

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Stuffed Peppers



Ingredients:

Peppers, halved lengthways

2 tablespoons olive oil

1 onion, finely chopped

1 tomato, diced

1 cup long-grain rice

Cheese

1. Preheat over to 350 degrees F. Place peppers on a baking sheet. Brush the peppers inside and out with olive oil.

2. Cook in oven for 35 minutes, until softened. 3. Heat the remaining olive oil in a medium pan and cook the onion

and tomato. Stir in cooked rice. 4. Remove peppers from the oven and fill with the rice mixture.

Sprinkle cheese on top and return to oven for 5 minutes.

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Tabouleh


Ingredients

1 teaspoon lemon zest

1/4 cup lemon juice

1/4 cup olive oil

1/4 teaspoon black

pepper coarsely ground

1 teaspoon salt

1/4 cup bulgur wheat

1/2 red onion finely diced

5 ounces parsley I prefer flat-leaf, but curly

works too

2 seedless cucumbers about 5 ounces,

cubed

2 ripe tomatoes about 8 ounces, cubed

1. Whisk the lemon zest, lemon juice, olive oil, black pepper and salt

together in a small bowl, then add the bulgur wheat. Let this soak

for 30 minutes or up to 2 hours, depending on the coarseness of

your bulgur and how soft you want it.

2. If the raw onion is too strong for your tastes, soak the minced

onion in cold water for an hour or two to tame it. You may need

to change the water a few times. Drain and dry thoroughly with

paper towels before using them in the salad.

3. Wash the parsley then use a salad spinner or paper towels to

thoroughly dry it. Remove all the stems, then grab a handful and

roll it up and slice the roll as thinly as possible. Chop the parsley in

http://norecipes.com/blog/ingredient/olive-oil/

http://norecipes.com/blog/ingredient/black-pepper/



http://norecipes.com/blog/ingredient/salt/

http://norecipes.com/blog/ingredient/bulgur-wheat/

http://norecipes.com/blog/ingredient/red-onion/

http://norecipes.com/blog/ingredient/parsley-2/

http://norecipes.com/blog/ingredient/lebanese-cucumbers/

http://norecipes.com/blog/ingredient/tomatoes/

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the opposite direction to the direction you sliced and you should

get it pretty evenly chopped.

4. Add the parsley to a large bowl along with the cucumbers,

tomatoes and onions. Add the soaked bulgur along with the

dressing and toss everything together. Tabouleh tastes fresh the

day it's made, but if you let it sit overnight, the flavors have a

chance to meld and it tastes even better.

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Honey Cinnamon Roasted Chickpeas


Cook time: 40 minutes

Ingredients:

2 (15 ounce) cans of chickpeas (or 4 cups cooked chickpeas)

2 teaspoons ground cinnamon

1/4 teaspoon nutmeg

2 tablespoon granulated sugar

4 teaspoons olive oil

2 tablespoon honey

1. Preheat oven to 375 degrees F.

2. Drain and rinse chickpeas in a colander under running water.

Thoroughly dry chickpeas with a kitchen towel.

3. In a small bowl, whisk together the oil, cinnamon, nutmeg and

sugar. Add chickpeas and toss until coated with spice mixture.

4. Spread chickpeas out on a rimmed baking sheet.

5. Roast, shaking the pan occasionally, until the chickpeas are crunchy

and no longer soft in the middle, 35-40 minutes. Test taste every few

minutes until desired texture is reached.

6. Place hot, roasted beans in a small bowl and coat evenly with

honey.

7. Spread beans back out on baking sheet and allow to dry. Store in an

airtight container at room temperature.

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Fava Beans (Ful Medames)

Prep time: 10 minutes (except

requires over night soaking of beans)


Ingredients:

1 1/2 lbs of dried fava beans or broad beans

2 cloves crushed garlic

1 tablespoon lemon juice

1/4 cup olive oil

1/2 teaspoon cumin

1. Soak beans overnight in water.

2. Drain, and cover with fresh water in large saucepan. Bring to a boil

and simmer on low for 45 minutes to 1 hour, or until beans are tender.

3. Drain and place in medium bowl.

4. Add remaining ingredients (that have been mixed together) Beans

and remaining ingredients can be mashed together, or the beans can

be left whole and gently mixed with remaining ingredients. It is more

commonly served mashed together.

5. Serve hot with fried egg or pita bread.

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Twisted Breakfasts- Hearty Pasta! Prep time: 5 minutes


Ingredients:

Single serving of pasta

An egg

½ cup of chopped onions and green peppers (or whatever

veggies you may have on hand)

1 clove of minced garlic

¼ cup of chopped ham (can omit if vegetarian, or add in other

meats of choice)

1 tsp of butter

1 tsp of olive oil

Salt and pepper to taste

Shredded cheese (as much as you prefer)

For the pasta:

Cook according to package instructions in salted boiling water

until al dente

1. Crack the egg in a separate bowl and whisk

2. Heat butter and olive oil over medium heat in a pan until melted

3.Add in the minced garlic, ham and vegetables

4. Cook until you can smell the garlic and onions

5. Add the pasta into the pan, and toss

6. Add in the egg, while continuing to toss

7. When the egg looks about 80% cooked, turn off the heat and

continue tossing (the residual heat will continue to cook the eggs)

8. Add salt and pepper to taste, toss to coat well

9.Transfer onto a plate and top with shredded cheese

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Red Pepper Soup



Ingredients

3 sweet red peppers chopped

2 sweet potatoes, peeled and cubed, about 4 cups (1L)

1 onion, chopped

3 cloves garlic

2 tbsp extra-virgin olive oil (30mL)

1 tsp dried Italian seasoning (5mL)

1/4 tsp salt (1mL)

1/4 tsp pepper (1mL)

4 cups sodium-reduced chicken stock (1 L)

1/3 cup Balkan-style plain yogurt (75mL)

2 tbsp chopped fresh parsley (30mL)

1.In roasting pan toss together red peppers, potatoes, onion, garlic,

oil, Italian seasoning, salt and pepper.

2. Roast in 425°F (220°C) oven, stir once, and cook until tender and

golden at edges. Takes about 1 hour.

3.In food processor purée the vegetables with stock in batches.

4. Strain everything into large pot.

5. Whisk in 1 cup (250 mL) water.

(Quick Tip: Make this ahead of time and let cool for 30 minutes.

Refrigerate, uncovered, in airtight container until cold. Then cover and

refrigerate for up to 3 days or freeze for up to 2 weeks.)

To eat warm: Bring soup to boil, then cover and reduce heat and

simmer for 5 minutes.

Meanwhile, in small bowl, stir yogurt with parsley. Serve dollops on

bowls of soup. Enjoy!

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Healthy Meals on Campus

Check out

http://hospitality.mcmaster.ca/nutritionbeta/search.html for

nutritional information about all of the meals on campus!

Bridges

Roasted Portabello Mushroom Sandwich: (163.19 calories, 17.05 g fat,

15.15 g carbohydrates, 9.06 g protein)

Tomato and Bocconcini Salad (186.65 calories, 6.21 g ofat, 23.42 g

carbohydrates, 14.6 g protein)

Spinach Salad (187.45 calories, 10g fat, 19.38g carbohydrates, 10.85g protein)

East meets West Bistro

Carrot and Ginger Soup (182.34 calories, 4.39g fat, 32.65g carbohydrates, 5.55g protein)

Maple Glazed Salmon (514.68 calories, 18.26g fat, 71.98g carbohydrates, 42.68g protein)

Asian Lo- Mein (152.82 calories, 2.93g fat, 11.43g carbohydrates, 24.15g protein)

Mini-Mac

Turkey and Honey Mustard Sandwich (531.51 calories, 12.61 g fat,

80.73 carbs, 29.73g protein)

http://hospitality.mcmaster.ca/nutritionbeta/search.html

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La Piazza

Piller's : Egg Salad on whole wheat bread (432.92 calories, 19.82 g fat, 58.02 g carbohydrates, 21.07 g protein)

If you can't choose between turkey and ham: choose turkey! More

protein, and less of everything else (calories, fat and carbs).

Creation X: Sesame Ginger Pita: (511.13 calories, 11.1g fat, 72.71g

carbohydrates, 28.71g protein)

Piller’s: Sub 12": Veggie on whole wheat (280.04 calories, 4.44gg fat,

61.3g carbohydrates, 10.87g protein)

Centro

Centre Stage: Special Omelette (249.53calories, 12.03g fat, 6.15g carbohydrates, 28.11g protein)

Chicken Pasta with Herb Oil (565.83 calories, 7.49g fat, 85.8g carbohydrates, 45.45g protein)

Needa Sub: Classic 6" BBQ Chicken (White) (475.48 calories, 14.79g

fat, 45.85g carbohydrates, 39.8g protein)

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Healthy places to eat off campus

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Reading nutrition labels

3 Simple rules!

1. Serving size: Check it

out – Serving sizes listed

for products are often less

than what you will

actually eat for one meal.

2. Fats and sugars: The

larger the gap between

total calories and calories

from fat, the better. This

means that there are less

calories from fat!

Note: Total fat should be

less than 20-30% of

calories, ex. 1500 calories

a day is 30-50 total g of far

per day (often % daily

values are based on 2,000 calories per day)

-saturated fat is artery clogging

-Trans fat is the WORST

-Total carbohydrates minus the sugar gives you the total

complex sugars. If this is greater than 10% of the total

carbohydrates, this indicates that the product is high in sugar.

3. Fibre- Look for products that are high in fibre, at least 5g per serving

Check out http://blog.cannp.ca/3-simple-rules-label-chart for more

information!

http://blog.cannp.ca/3-simple-rules-label-chart

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iPhone apps for food

Urban spoon-Can't decide where to eat? Urbanspoon can help. Shake

your iPhone and the Urbanspoon slot machine will suggest a

restaurant. Discover great new places to eat. See what's nearby in

your 'hood, or browse a comprehensive list of restaurants. Make a

reservation.. See what your friends like. FREE

Recipe maker-Add ingredients you have in your kitchen or make a

shopping list, then customize one of our tasty templates to create

your own recipe. Save it and start cooking!

Appetites- Want to know what cioppino is supposed to look like when

it's ready? Or how to peel ginger with a spoon? Appetites is an ultra-

modern, interactive app that that offers step-by-step cooking lessons

and tips from chefs and bloggers. Each recipe that you buy—most go

for around 99 cents—has a corresponding video shot from the cook's

perspective (looking down at the chopping, sautéing, etc.) that takes

you through the recipe one step at a time. Perfect for beginner cooks

and anyone who is paranoid about doneness, it makes even the

trickiest recipes seem easy. $0.99

Kitchen math-The Internet has made the world a better place for

those of us who have the embarrassing inability to do mental

arithmetic. Kitchen Math, God bless it, makes it even easier. From

jiggers to shots or ounces to kilograms, even Celsius to Farenheit, this

app is a cook's calculator that makes quick work of tedious

conversions. It takes one second to know that 6 teaspoons equals 1/8

cup. Kitchen Math also explains which temperatures your meat needs

to reach for the desired doneness, and the next time you find yourself

in the UK with no idea what Farenheit temperature equals 6 gas

marks, consider yourself covered. (It's about 400 degrees.)$0.99

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Fishmonger-An easy to use index to find the fish you want information

about. Each fish profile includes details about taste & texture,

description, butchering yield, sustainability and seasonality info. At the

bottom of each fish profile page is a link to additional resources for

that specific fish. $ 1.99

Fromage-If you've ever found yourself at a cheese shop and the guy

across the counter is talking about the characteristics of mountain

cheeses from Italy while you savor said cheese slice and tune him out,

this may be the app for you. Fromage will come in handy after you

leave the store and want to learn—or inform your dinner party

guests—about what you just bought. It has hundreds of cheeses

cataloged by region, milk type and texture, plus a favorites section so

you can write down that you, in fact, love Montasio and want to buy it

again. $2.99

Salumi- A crib sheet for the ever-expanding world of charcuterie,

Salumi has more than 100 entries searchable by name, the animal it

comes from and country of origin. Learn how each type is made—by

smoking, salting, air curing, poaching—and in some cases, a quick

history lesson on how it came to be. For example: Did you know the

UK sausage called a banger earned its name during WWII when,

because of water rationing, "the water would heat past its boiling

point, causing it to vaporize, breaking the casing with a bang"?

Someday you will win Jeopardy with this information and feel very

proud of yourself. $1.99

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Documents

SHEC Fall Cookbook 2012