Diva's Dish Recipes

A very special thank you to Food & Nutrition Services staff members, Monica Klemm, Kristi Veltkamp, and Jane Legoretta, for representing Kish Hospital at Diva’s Dish on April 21, a fundraiser for DeKalb’s Glidden Homestead and Visitors Center. The Kish divas served three delicious flavors of homemade hummus—mild, spicy, and more spicy.   

Hummus Recipes from Diva's Dish

Hummus

Servings: 32 (2T Servings)

Ingredients:

5-6 cloves garlic, peeled

3 cups chickpeas, canned, drained, liquid reserved

2 1/8 teaspoons salt

1/2 cup tahini

1/2 cup lemon juice

3/4 tsp hot sauce

Directions:

1. Place all ingredients in a food processor and puree until smooth and creamy (add reserved liquid as needed for desired consistency)

Nutritional Information:

49 Calories; 2g Fat (38.3% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; and 221mg Sodium.

Roasted Red Pepper Hummus

Servings: 32 (2T servings)

Ingredients:

4 cups chickpeas, canned, drained, reserved liquid

8 ounces roasted red peppers

2/3 cup tahini

2 2/3 tablespoons olive oil

3 1/3 tablespoons lemon juice

2-3 cloves garlic clove, peeled

1 1/3 teaspoons hot sauce

1 1/3 teaspoons cumin powder

1 1/3 teaspoons salt

2/3 teaspoon black pepper

Directions:

Place all ingredients in a food processor and puree until smooth and creamy (add reserved liquid as needed for desired consistency)

Nutritional Information:

79 Calories, 4g Fat (46.1% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; and 190mg Sodium. 

Buffalo Wing Hummus

Makes 32 Servings (2T Serving)

Ingredients:

3 cups chickpeas, canned, Drained - 1/2 cup liquid reserved

3 cloves garlic

1/4 cup tahini

1/4 cup lemon juice

1 1/2 teaspoons paprika

2 tablespoons barbecue sauce

3 tablespoons hot sauce

1 tablespoon vinegar

1 1/2 teaspoons salt

1 teaspoon cayenne pepper - To taste

Directions:

Place all ingredients (including reserved liquid) in a food processor and puree until smooth and creamy

Nutritional Information:

40 Calories; 1g Fat (28.2% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; and 212mg Sodium.

The Full Flavor of Spring Greens and Herbs

Jo Cessna, Healthy Culinary Instructor, Kish Hospital Community Wellness

            Are you looking for creative ways to eat naturally? Join Jo Cessna, Healthy Culinary Instructor, to learn not only the basics of producing good herbs, but ways to make simple vinaigrettes, creative appetizers, refreshing tonics, side dishes and more. Tasting and recipes provided. The cost to participate is $10 per person. The class is May 8, from 6:30 to 8 p.m. in Kish Hospital’s Roberts Conference Center. Registration is required for this program and closes three days before the program date. A minimum number of participants is also required. Class size is limited. Call 815.748.8962 or visit www.kishhospital.org/programs.

Recipe - Pasta with Black Bean and Artichokes

Makes 6, 11oz servings

Ingredients:                             

Low Sodium Vegetable Stock                                      2/3 Cup                      

Cooked Black Beans, drained                                     1 1/2 cups                                                      

Penne Rigate, cooked                                                   2 Pounds                                                       

Olive Oil                                                                           1 3/4 Teaspoon        

Green Onions, Fresh, chopped                                    1 1/4 Cup                                                       

Oregano Leaves, Dried                                                 3/4 Teaspoon           

Salt                                                                                   1/4 Teaspoon           

Crushed Red Pepper, Dried                                         1/4 Teaspoon                                               

Ground Black Pepper                                                    1/4 Teaspoon                                               

Garlic, Fresh, minced                                                     3 1/2 Teaspoon        

Diced Tomatoes, Canned, drained                              1 1/4 Cup                                                       

Artichoke Hearts, Canned, drained, canned               12 Ounces              

Procedure:                                                                                                                            

1. Prepare LS Vegetable Stock, Cooked Black Beans and Penne Rigate according to recipes.  

2. In a sauce pan, heat oil over medium heat.                                                                          

3. Add green onions. Saute for 6 minutes.                                                                              

4. Add stock, oregano, salt, red pepper, black pepper, garlic and tomatoes. Cover and simmer for 10 minutes.   

5. Stir in beans. Cover and simmer for 5 minutes more.

6. As needed for service, combine 4 oz bean mixture, 5 oz pasta and 2 oz artichoke hearts in a dish for each serving.    

Nutrition Facts:  

                                                                                                                                             

Calories 186, Protein 6.7 grams, Carbohydrates 36.8 g, Fat 1.1 g, Calories from Fat 10 (5%), Saturated Fat 0 g, Trans Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 118 mg, Dietary Fiber 2.3 g, Sugars 1.7 g

Contains the following allergens: wheat, soy

Winning Recipe - Light Angel Food Cake

The following recipe was a Kish Hospital employee's submission that won a recent recipe contest. Congratulations to Deb Angel from Kish Hospital's Central Supply Department!

Makes 12 Servings

 

Ingredients:                             

Dry Angel Food Cake Mix             1 box

Crushed Pineapple                        1 20 oz can

Vanilla Extract                                 1 tsp

Procedure:                                                                                                                            

1. Mix first two ingredients together until combined. Add vanilla.
2. Bake in 350 degree oven in 9 x 13” pan for 30 minutes or until done.
3. Serve with light cool whip. Optional (not included in nutritional information)                                                                                                                                           

Nutrition Facts

Calories 161.8, Total Fat 0 g, Saturated Fat 0 g, Polyunsaturated Fat 0 g, Monounsaturated Fat 0 g, Cholesterol 0 mg, Sodium 320 mg, Potassium 40.5 mg, Total Carbohydrates 37 g, Dietary Fiber 0.8 g, Sugars 25.5 g, Protein 3.4 g

Growing Herbs in Containers

An herb garden is a wonderful thing. Having a portable herb garden, that you can harvest year round, is a chef's dream come true! Herb gardening in containers is relatively easy and most varieties can be grown successfully, either on a windowsill, a patio or a balcony. Read on to find out how...

Type of Container
Let your imagination run wild when considering what type of container to grow herbs in. Just about anything will work, but keep in mind, most varieties prefer fast draining soil. As long as the container you select has adequate holes and drains well, you should be in good shape. Some of the most popular container choices are made out of terra-cotta, wood and cement. Although, herb gardeners often prefer terra-cotta because of it's natural wicking capability. If you're looking for style as well as practicality, try using a Mexican strawberry pot. You can grow a bunch of different herbs in it and when you need some flavor for your food ... it's all right there!

Another thing to remember, when selecting a container, is that size does matter. The pot must fit the plant - or plants - that will be growing in it. If the container is too small your herbs may quickly become rootbound. On the other hand, if the container is too large, your plants may spend all of their energy on root production and not grow the way they should.

Soil
When you grow plants in containers, it's important to provide them with a high quality potting soil or soil-less mix (Pro-Mix or Light Warrior). In other words, you can't just run out to the backyard, dig up a little dirt, and call it good. Ordinary garden soil is much too heavy and dries out quickly. What you're looking for is a soil that is loose and well drained. You can purchase a quality potting mix (available at most nurseries and garden supply companies), or you can make your own. A popular mix for container grown plants can be made by combining equal parts of potting soil, peat moss, and perlite (or vermiculite).

Fertilizer
While most herbs require little fertilizer, you do need to pay closer attention to container grown plants. Because the amount of soil around the plant is limited to the size of the container, it dries out faster and requires more nutrients than the soil in your garden. For herbs, usually all that is needed is a good all-natural organic fertilizer, which can be mixed in with the potting mix prior to planting. If your plants loose their color or look a little peeked during the growing season, apply an organic fertilizer, like fish emulsion, at half the recommended strength every few weeks.

Tip: Apply fertilizers sparingly to herbs. Heavy applications will produce large plants, but the essential oils that produce their flavor and aroma will be greatly reduced.

Watering
When it comes to watering, container gardens dry out faster and require more attention than backyard gardens. How much you water will depend on several factors, including:

• Type of soil or potting mix used
• Amount of exposure to sun, rainfall and wind
• Average temperature
• Size of your plant(s)

If temperatures are warm, a container may require water once or twice a day. Watch closely, and water when the potting mix appears dry and pale, or has shrunk away from the sides of the container. Also, poke your finger in the soil. If it feels moist, it's all right. If it feels dry, start watering. Keep in mind, that many herbs prefer dry conditions. In most cases, they will not have to be kept as moist, as say, your favorite tomato plant. Unfortunately, this doesn't apply to all herbs - so make sure you check the watering requirements for individual plants.

Tip: If your plants require more water than you can give them, consider using an automatic drip system. Many are commercially available or you can make your own drip irrigation system for free.

Sun/Light
The essential oils, that give herbs their flavor and aroma, are produced in the largest quantity when they receive plenty of light. For best results, most herb varieties require at least 6 hours of sun per day. If growing indoors, many plants will do fine on a south facing windowsill. If the amount of light is not enough, you can supplement light with fluorescent lamps or a grow light, especially during the winter months.

When selecting plants for container gardening, consider the amount of light that is available for a particular spot and read the lighting requirements found on individual seed packets and plant labels. If planting several containers in one area or several plants in a pot, do not mix plants with different lighting requirements.

With that said, it is wonderfully easy to provide plants with the light they need when your using containers. If you notice that they are not getting enough sun, just pick them up and move them to a sunnier spot. If they are in too much sun, move them to a shadier location. Shifting container locations is also desirable as the amount of available sunlight changes with the seasons.

Herb Varieties & Lighting Requirements
Full Sun
Anise Arnica Basil Borage Calendula Caraway Catnip	Chicory Cilantro/Coriander Dill Fennel Hyssop Lavender Mustard	Oregano Rosemary Sage Summer Savory Tarragon Thyme Yarrow
Partial Sun
Aloe Beebalm Chamomile Chervil Chives Comfrey Echinacea	Garlic Lemon Balm Lemon Verbena Lovage Marjoram Mint Nasturtium	Parsley Soapwort Sweet Cicely Sweet Woodruff Tansy Violet Wintergreen

Source: http://www.herbgardeningguru.com/container-gardening.html

RD Corner - Diva's Dish

            Dietitians are cooking up some delicious dishes this year at the 4^th annual Diva’s Dish for Glidden Homestead on Saturday, April 21, from 5:30 to 8 p.m., at NIU's Barsema Alumni and Visitors Center. Women from the community and your very own Kish Hospital dietitians will show off their creativity and culinary skills. Appetizers, salad, bread, soup, side dishes, entrees and dessert will be served. Tickets are $30 and will benefit the Glidden Homestead.

Nutrition Fact of the Month: A recent study reveals that adult women who drink two or more sugar-sweetened drinks a day have been associated with a larger waist and a higher risk of heart disease. Cut down your sugar, cut down your risk.