News From the Kitchen
Happy National Nutrition Month! This month we are all about delicious recipes and tips that will make eating healthy something you actually look forward to. To kick things off, we wanted to share with you one of the favorite recipes: Buffalo Cauliflower!
I know. Cauliflower. Not the most exciting topic in the world. Unless you go to school at New Orleans College Prep, where “Orange Broccoli,” as the kids are calling it, is all the rage.
We love this recipe because it is simple, quick, and easy, but still packs a huge punch of flavor that can make almost anyone eat their vegetables (buffalo sauce makes everything better in our opinion). This is also a great way to introduce new food into your diet. So celebrate National Nutrition Month in style with this recipe, and let us know what you think. Buffalo Cauliflower– for even the most dedicated veggie hater.
SNP Buffalo Cauliflower
Makes 4 Servings
-1 head cauliflower, cut into florets
-1 tablespoon olive or canola oil
– ½- ¾ cup buffalo hot sauce, any brand you like!
-Parsley to taste, minced
-½ tsp each kosher salt and pepper
1) Preheat oven to 425 degrees.
2) Toss cauliflower florets with oil, salt and pepper. Place on sheet pan in one layer and roast until browned and crisp, about 25 minutes.
3) Remove from oven and let cool briefly. Place cauliflower in bowl. Drizzle hot sauce over top and toss to coat.
4) Sprinkle with chopped parsley before serving. If desired, serve with celery sticks and ranch or bleu cheese dressing on the side, and enjoy!
—Posted by Hana Rabin, Development Intern
With some of us at Liberty’s Kitchen trying to shed the holiday pounds and get in shape for the summer, Chef Tasheena’s roasted brussels sprouts are becoming a popular choice among staff members. Chef Tasheena was willing to give our followers a glimpse into the kitchen and a crash course in making this delicious, healthy snack.
1.5 pounds of brussels sprouts, rinsed
3/4 teaspoon of kosher salt
1/2 teaspoon of black pepper
3 tablespoons of olive oil
1 teaspoon of lemon juice (optional)
1 tablespoon of minced garlic (optional)
1. Preheat oven to 400 degrees.
2. Trim the brussels sprouts by cutting off the base of the sprout, then trimming the outer leaves.
3. Mix brussels sprouts in a large bowl with olive oil, salt, pepper, lemon juice, and minced garlic until all sprouts are evenly coated with the mixture.
4. Spread out the brussels sprouts on a sheet pan and place in oven for 35 to 40 minutes, occasionally checking the color and tenderness of the brussels sprouts. Shake the pan 2-3 times while roasting to make sure brussels sprouts cook evenly.
5. Once crispy on the outside, remove the brussels sprouts from the oven.
6. Enjoy a flavorful but healthy meal!
My Graduation Speech
When I first came to Liberty’s Kitchen, I admit I told myself that I wasn’t going to try to make any friends. I said I was going to get through it by just being quiet like always, but that didn’t work out because just a few weeks later the quiet Alyssa had vanished. I broke out of my shell and became more talkative. I opened my to bigger and better things. I grew the confidence and found my voice with the support Liberty’s Kitchen and my classmates. We all grew this tight connection. It was an amazing, positive experience and I appreciate all the people that made a positive impact on my life.
When I said I wouldn’t get attached to any one, I think it was a bit of a mistake, because the next thing I know, as if it was a dream, we all together as one and connected. I have met so many wonderful people at Liberty’s Kitchen, it’s almost like my second family. My classmates are my brothers and sisters, we’ve been through these last three months together. Even when times got tough we still stuck together and supported one another. I honestly believe that without you all I wouldn’t have made it. Every time I felt like I wanted to give up, there was always some one there telling me to look up because I have my whole life ahead of me and that I can do it.
My first day I thought to myself, “I will do this, I have a bright future ahead of me, I will not let the darkness overcome my light. I am an intelligent, mature young lady, and I can do anything I put my mind to. Anything I want in life, I’m going for it. I won’t give up because I know I can do it, no standards are too high for me. My goals continue to expand, along with my mind. This is my first step to achievement. I will succeed and be something in life. My future is bright and I cannot stress enough that no one can kill my light.”
And in that moment I knew I was committed and I couldn’t give up because I’d be letting the people that matter the most down and the people that helped me get to where I am today. I said I was going to graduate, and I did it. At Liberty’s Kitchen, I had so many first experiences, so many wonderful opportunities and now I know this was the best decision I have ever made and it taught me that if you want something in life, you have to go for it. Nothing is handed to you. You have to earn it. We worked for this and we deserve it.
I want to thank everyone who taught me something, so I thank the whole staff from the bottom of my heart, because so many people had a hand in helping me to become a better person. I am so proud of myself and my classmates, because – guess what? – WE MADE IT!!!
Thanks to Matt and Christa Schwartz for the shout out as a favorite hangout of theirs, and congratulations to both of them for being named one of New Orleans’ top seven style-makers by the Gambit!