Food for Thought: A Two-Year Cooking Guide for Social Work Students

Erscheinungsjahr 2013
ISBN: 978-0-19-061645-8
Verlag: OXFORD UNIV PR

Buch, Englisch, 300 Seiten, Format (B × H): 230 mm x 156 mm, Gewicht: 404 g

One of the most important parts of social work is building meaningful relationships, but if your most valued acquaintance is the person who delivers your carryout, then it's time for a culinary reassessment! Food for Thought is the BSW and MSW student's guide to preparing tasty and healthy food while still having time for family, friends, and-of course-studying. With weekly recipes submitted by more than fifty social work educators and planned out over the course of two 9-month academic years, you can be sure this cookbook will fit into your life.

Good food, well prepared, can foster health, strengthen families, make friends, build communities, and bring diverse cultures together. With humor not normally found in a typical cookbook, Kevin Corcoran makes the case for food's rightful place in your social work education and career. Don't let a lack of time and resources discourage you; you have to eat, so you may as well enjoy yourself!

Autoren/Hrsg.

Corcoran, Kevin

Fachgebiete

• Sozialwissenschaften Soziologie | Soziale Arbeit Soziale Arbeit/Sozialpädagogik

Inhaltsverzeichnis

- Preface

- Introduction: Food and Social Work

- MEALS WEEK-BY-WEEK: YEAR 1

- Preparing for Classes

- Six Pounds of Great Granola in 20 Minutes or Less

- FIRST SEMESTER

- Week 1

- Roasted Chicken with Fruit, Baby Baked Potatoes, and Roasted Veggies

- Spicy Fish Bake, Cynthia Franklin, University of Texas at Austin

- Week 2

- Italian Meat Loaf Dinner

- Lebanese Lamb Kabobs with Vegetables and Tabbouleh

- Week 3

- Decadent Seafood Risotto, Kia J. Bentley, Virginia Commonwealth University

- Quick and Easy Italian Chicken, Grilled Asparagus, Salad, and Black Olive and Sun-dried Tomato Bruschetta

- Week 4

- Pork Chop Dinner

- Chicken Minestrone Soup

- Week 5

- Fightin' Tiger Chicken Jambalaya, Daphne S. Cain, Louisiana State University

- Grandma Swartz's Vegan Noodle Kugel, Ronnie Swartz, Humboldt State University

- Week 6

- Braised Chicken and Rosemary, Braised Endive, and Corny Polenta

- Vegetarian (Chickenless) Chicken Soup, Frederic G. Reamer, Rhode Island College

- Week 7

- Boiled Peanuts Tailgate Party, Bruce Thyer, Florida State University

- Mahi Mahi with Bacon-wrapped Scallops and Garlic-Herb Scallops on the Half Shell

- Week 8

- Sweet Slow Roasted Pork Southwestern Style

- Coconut Creamed Spinach with Mushrooms, Psyche Southwell, Independent Scholar

- Week 9

- Korean Bulgogi, Johnny S. Kim, University of Kansas

- Hummus in Less than 15 Minutes, Howard Karger, University of Queensland, Australia

- Week 10

- Roasted Chicken with Buckwheat and Peppers with Beer-braised Cabbage

- Pacific Northwest Salmon with Cranberry Sauce, Tom Crofoot, University of Eastern Washington

- Week 11

- Baked Ham with Cherry Sauce

- Chicken Matzo Ball Soup, Alice Lieberman, University of Kansas

- Week 12

- Thanksgiving Turkey with the Fixings

- Bow-tie Pasta with Chicken, Greens, Blue Cheese, and Toasted Walnuts

- Week 13

- Baked Chicken with Tomatoes and Mushrooms, Jonathan Singer, Temple University

- Sesame Noodles, Bob Wineburg, University of North Carolina-Greensboro

- Week 14-Exam Week

- Kevin's Award-winning Chili

- Bacon-wrapped Scallops on a Sea of Lettuce, Blackened Salmon, Rice, and Sautéed Mushrooms

- SECOND SEMESTER

- Week 15

- Hawaiian Hoppin' John and Rice, Michael S. Spencer, University of Michigan

- Mom's Apple Muffins, Noell L. Rowan, University of Louisville

- Week 16

- Fish Piccata, Orzo with Onions and Peppers, and Peaches Wrapped in American Prosciutto, Salad

- Two-minute Southwestern Salad

- Week 17

- Uptown Harlem Chicken and Waffles

- Potato Gratin, Ram Cnaan, University of Pennsylvania

- Week 18

- Beef and Vegetable Soul Soup, Bonnie Blakely Alston, University of New Orleans

- Risotto with Wild Mushrooms and Fried Sage Leaves

- Week 19

- Just Like Mom's Meatloaf Meal, Mashed Potatoes and Green Beans

- Yakitori with Ohitashi and Edamame, Hide Yamatani, University of Pittsburgh

- Week 20

- Valentine's Day Duck Dinner for Four

- Caribbean Coconut Vegetables, Psyche Southwell, Independent Scholar

- Week 21

- Classy Creamed Chicken with Broccoli, Barbara Thomlison, Florida International University

- Veal Piccata with Spaghetti Carbonara and Bruschetta

- Week 22

- Salmon with Lemon Caper Sauce on Rice, Edamame, Sun-dried Tomatoes and Sprouts with Orange Olive Salad

- Texas Caviar with Smoked Ham, Catheleen Jordan, University of Texas-Arlington, and David L. Cory

- Week 23

- Flank Steak with Red Wine Sauce, Mini Baked Potatoes, and Sautéed Arugula with Pine Nuts

- Sweet Potato Casserole with Romaine Salad and Pistachio Dressing, Craig W. LeCroy, Arizona State University

- Week 24

- Pulled Pork with Red or Green Chili Peanut Sauce, Sautéed Corn and Peppers, Yellow Rice and Black Beans, Salad

- Tuna Potato Gratin Southwestern Style

- Week 25

- Lime Chicken Enchiladas

- Instant Individual Beef Wellingtons, Rosemary Roasted Potatoes, and Peas

- Week 26

- Sausage Cassoulet French Style

- Italian Potato Cakes with Cheese and Prosciutto

- Week 27

- Berkeley Backyard Grilled Leg of Lamb, Mark Courtney, University of Chicago

- Carrot-Orange Soup, Michael Holosko, University of Georgia

- Week 28

- New and Improved Tacos

- Quick Onion Soup with Arugula-Gorgonzola Cheese Soufflé

- MEALS WEEK-BY-WEEK: YEAR 2

- FIRST SEMESTER

- Week 29

- Lamb Stew Dinner in 10 Minutes

- Hot and Sour Soup with Dumplings, Mongolian Beef and Vegetable Stir-fry and Rice

- Week 30

- Chicken Rice Casserole with Broccoli and Roasted Garlic

- Healthy and Easy Spinach Artichoke Dip, Gretchen Ely, University of Kentucky

- Week 31

- Deviled Dungeness Crab

- Sautéed Chicken Livers with Bacon and Dill-Fennel Sauce

- Week 32

- Pot Roast Dinner

- Aunt Edith's West Texas Salmon Loaf, Vikki L. Vandiver, Portland State University

- Week 33

- Mesquite-salted Smoked Turkey Thighs with Bruschetta Mexicana

- Hot Lobster Dip, Barbara Thomlison, Florida International University

- Week 34

- Pork Roast with Apricot-Cherry Sauce

- Spicy Posole with Yellow Rice and Jicama Slaw

- Week 35

- Potato-wrapped Salmon with Stilton-creamed Kale

- Vegetable Stir-fry with Almonds

- Week 36

- Beer-boiled Sausages with Sautéed Apples and Cabbage Tailgate Party

- Hungarian Noodle Casserole with Nuts, Jill M. Chonody, Temple University

- Week 37

- True Grits and the Shrimp

- Chopped Chicken Livers, Phyllis Solomon, University of Pennsylvania

- Week 38

- Norwegian Pancakes, Jeff Jenson, University of Denver

- Linguine with Walnut Pesto and Mussels with Sun-dried Tomatoes and Garlic Bread

- Week 39

- Italian Chicken Breasts a la Florentine Cordon Bleu

- 24-hour Layered Salad, Barbara Thomlison, Florida International University

- Week 40

- Thanksgiving Herby Turkey

- Pittsburgh Pierogies, Bert Maguire, University of Pittsburgh

- Week 41

- Classic Caesar Salad with Chicken and Beets

- Japanese Potato Roll and Sushi, Shuji Kurita, Ryukoku University, Japan

- Week 42-Exam Week

- Grilled Cheese Sandwiches

- Early Morning Multivariate Smoothies, Jonathan Singer, Temple University

- THE FINAL SEMESTER

- Week 43

- New Year's Day Red Bean Hoppin' John and Cornbread

- Tangerine Chicken Stir-fry with Vegetables, Rice, and Hot and Sour Soup

- Week 44

- Sofrito-braised Beef with Yucca and Jicama, Maria Puig, Colorado State University

- Fowl Boli, Kim Strom-Gottfried, University of North Carolina-Chapel Hill

- Week 45

- Spaghetti Carbonara with Mussels and Tomatoes with Arugula Salad

- Picadillo (aka Cuban Hamburgers), Maria Puig, Colorado State University

- Week 46

- Grilled Salmon with Blueberry Sauce, Melon and Prosciutto Salad, Couscous and Cauliflower

- Braised Chicken Thighs with Mushrooms and Red Wine Sauce

- Week 47

- Red or Green Chili Chicken and Cheese Enchiladas, Mariam Miranda-Diaz, Portland State University and Martha C. Diaz

- Zesty Asparagus with Grilled Tuna, Michael Holosko, University of Georgia

- Week 48

- Ham and Red Bean Soup with Savory Corn Muffins and Spinach Salad with Vanilla Vinaigrette

- Crab and Rye-crusted Halibut with Creole Sauce and Dirty Rice

- Week 49

- Surf and Turf Valentine's Day Dinner for Two

- Pasta with Pesto, Stephen M. Rose, University of New England-Westbrook Campus

- Week 50

- Gazpacho, Barbecue Chicken, and Potato Salad

- Vegetable Orzo Pasta Salad, Catherine N. Dulmus, University of New York-Buffalo

- Week 51

- Sweet Onion Beef Stir-fry with Green Beans and Peppers

- Spinach and Strawberry Salad, Barbara Thomlison, Florida International University

- Week 52

- Week 53

- Chicken-fried Steak with Mashed Potatoes and Roasted Cauliflower

- Northern Italian Spaghetti, Stephen M. Marson, University of North Carolina-Pembroke

- Week 54

- Ham and Bean Soup

- Chicken, Tofu and Vegetable Stir-fry with Hazelnuts

- Week 55

- Salmon Cod Cakes and Crab Cakes

- Middle Eastern Meatballs with Couscous

- Week 56

- Southern Cornbread and New England Johnny Cakes, Noell L. Rowan, University of Louisville

- Nana's Noodle Kugel, Margo Nelson, University of British Columbia

- Conclusion: The Graduation Party

- Appendix: "At the End of the Civil War with Malice to None and Charity to All: The Mystery of an 1864 Children's Aid Society Cookbook," by Karen Staller

Über Autor(innen)

Kevin Corcoran (MSW, PhD, University of Pittsburgh; JD, University of Houston) is professor partilias emeritus at Portland State University School of Social Work. He has published fifteen books and over 130 articles and ephemera. Over the past four decades he has worked tirelessly as a clinical practitioner and researcher and as a community and commercial mediator. In 2000 and 2004 Corcoran filed Form A with the Federal Election Commission and was an official candidate for the Presidency of the United States of America. He did not win. He lives in the Pacific Northwest where he pursues gourmet cooking, portrait painting, bonsai gardening, a random study of history, a bad golf swing, and pampering his wife and their three ornery cats (a black cat named Snowflake, a white one named Blackie, and Spot).