Salsa for Cancer!

I’ve definitely done some awesome things in my food service rotation that I would have never normally had the opportunity to do.

Like help can 1200 cans of salsa, for example.

The interns and I spent the day at Ohio State’s Food Innovation Center Pilot Plant making/canning salsa to benefit cancer survivors.  It was truly a remarkable experience seeing peach salsa go from a mere idea to a real bottle of salsa, all for such a wonderful cause!

You wouldn’t believe the time, effort and paperwork that goes into making salsa for the public. The formula even had to be sent to Cornell so the pH could be approved for preserving purposes.  Special thanks to food service directors Jim and Drew for working so hard to make this vision a reality!

We arrived bright and early at the plant, all ready to go with some hot hair nets.

Our first task was to remove the peels from red onions and then chop them in half. We did the same with red peppers, followed by de-seeding jalapenos. Thank god we wore gloves, let me tell ya.

We were all fascinated with the machine that power washes the tomatoes and removes parts of the skin.

I’d never seen so many chopped vegetables in my entire life.

All I know is that I’ve got to get one of these choppers for my apartment.  My mini food processor just isn’t cutting it these days.

Just us interns stirring the cauldron of salsa.  It turned out great– nicely spiced with sweet peaches and spicy notes at the end.  Even though we waaaaaay underestimated the yield of tomatoes, the cans were dated incorrectly and a large chunk of rubber fell in the pot and ruined the last batch, it was was a wonderful learning experience!

The jars will be sold on Cancer Survivor Day, Sunday September 20th at the chemical abstracts building lawn. They will be asking for donations of around $10. The proceeds from the salsa will go to James Care for Life, which funds programs that benefit cancer survivors and their families.

Hope you all CAN make it!

No pun intended.

Learn more about James Care for Life here!

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WIAW + Spicy Sweet Tater Fries

I figured we should catch up on the daily eats since it’s been quite some time since I did a What I Ate Wednesday post.  I can hardly stand going through a whole day’s worth of eats when the simplest, most delish recipe is waiting at the end. But I’ll try.

Patience my friends, patience.

Head over to Peas and Crayons for more WIAW!

Breakfast

Leftover banana peanut butter oatmeal with leftover quinoa + vanilla soymilk mixed in + a couple crumbled peanut butter pretzels.  

Lunch

Peanut cilantro luna burger over mixed greens/arugula with avocado basil cream (made with greek yogurt) as the dressing + peppers and cucumbers + an  unpictured apple.

Snack

Homemade pumpkin protein bar with dark chocolate almond butter eaten in the car on the way to a meeting.

Plus tall coffee with soymilk and one pump of pumpkin spice. Much cheaper than a soy pumpkin latte!

Pre-workout snack

Small portion of leftover quinoa quiche with zucchini.

Dinner

Mama Pea’s greek veggie burger  + tahini sauce with spicy sweet tater fries + ketchup.

These veggie burgers are super simple and absolutely delicious! I subbed cannelini beans for chickpeas, white whole wheat flour for oatmeal, and mixed greens for spinach. Trader Joe’s feta with Italian herbs really took it over the top.

Dessert

Chocolate zucchini muffin— a go to classic that I found in the freezer from the batch we made last month.

WHEW!

Drumroll please…

These fries are the best side dish because they’re portion controlled, crispy, and spiced perfectly.  After I finished eating them I thought, “Well, I could easily eat this three more times.” There’s always lunch….

Spicy Sweet Tater Fries

-serves one

Ingredients:

  • 1 small/medium sweet potato
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 1/8 tsp cinnamon
  • *sprinkle of chipotle chilli pepper
  • *sprinkle of smoked paprika
  • olive oil cooking spray

*You can leave out the last two spices if you prefer these less “spicy,” but I highly advise leaving them in!

Directions:

  1. Preheat the oven to 425 degrees.
  2. Slice sweet potato into fry shapes.
  3. Spray a baking sheet with cooking spray.  Place sweet potato slices on sheet and sprinkle with all the spices.
  4. Spray the potatoes with cooking spray again and toss to combine. Make sure they are spread in an even layer.
  5. Bake for 25 minutes, flipping halfway through and checking near the end to avoid burning.  They should be spotted!
  6. Remove from oven and devour.

I apologize ahead of time if every meal from here on out has a side of these taters.

Updates:

  1. You can now follow me on twitter, facebook and instagram by clicking the widgets on the sidebar!  Hello there, social media.

  2. I added a “Humbelievable Blogs” page

  3. I added a “Food Philosophy” page

Happy reading foodie friends!