Beaufort Memorial’s Living Well Blog brings health and wellness to Lowcountry living.

Three Award-Winning Recipes from Beaufort Memorial’s Kitchen

Posted by Living Well Team on Jan 16, 2017 1:32:34 PM

Every year, hospital chefs from all over South Carolina come together in Charleston to compete in the Cooking Well Invitational. This interactive competition celebrates the success of South Carolina hospitals and their culinary staff in creating delicious and healthy food for their patients, staff and visitors.

We’re pleased to announce the Beaufort Memorial culinary team took third place in the competition held at the historic Boone Hall Plantation as part of the 36th annual Taste of Charleston.

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Executive Chef Michael Ramey along with Jessica Hausfeld, Deon Fuller and Albert Rocha challenge the idea that hospital food has to be bland and boring—and they have the award-winning recipes to prove it.

Greek Bison & Chick Pea Falafels with Quinoa Tabbouleh

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(Yields 4) 

12 ounces ground bison

4 ounces mashed low-sodium canned chickpeas

½ cup spinach, steamed, shocked in cold water, squeezed dry and chopped

1 teaspoon oregano

2 teaspoons fresh dill

1 teaspoon cumin

1 teaspoon minced garlic

¾ teaspoon kosher salt

½ teaspoon pepper

For the aioli:

¾ cup nonfat Greek yogurt

1 teaspoon lemon zest

2 teaspoons lemon juice

1 teaspoon fresh dill, chopped

1 teaspoon fresh mint, chopped

 

Combine in bowl.

 

4 whole wheat pitas

16 slices cucumber

8 slices tomato

4 slices red onion

 

Gently mix together, then form into 1-oz. patties and cook to 155 degrees.

Assemble each with 1 whole wheat pita, 4 slices cucumber, 2 slices tomato, 1 slice red onion and ¼ of the aioli.

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Quinoa Tabbouleh

(Yields 6)

1 cup quinoa, rinsed well

1/2 teaspoon kosher salt plus more to taste

2 tablespoons fresh lemon juice

1 garlic clove, minced

1/2 cup extra-virgin olive oil

Freshly ground black pepper

1 large cucumber cut into ¼” pieces

1 pint cherry tomatoes, halved

2/3 cup chopped flat-leaf parsley

1/2 cup chopped fresh mint

2 scallions, thinly sliced

 

For the quinoa:

½ cup quinoa

½ teaspoon kosher salt

1¼ cups water

 

Rinse quinoa well. Combine quinoa, salt and water.

 

Bring to a boil, stirring often.

 

Reduce heat to medium low, cover and cook for 10 minutes.

 

Remove from heat and let rest, covered, for 5 minutes.

 

Fluff with a fork & reserve.

 

For the vinaigrette:

2 tablespoons lemon juice

1 clove garlic, minced

½ cup olive oil

½ teaspoon kosher salt

½ teaspoon black pepper

Whisk all together in a bowl & reserve

 

For the tabbouleh:

1 cucumber, peeled, seeded and cut into ¼” dice

2 cups cherry tomatoes, halved

2/3 cup chopped Italian parsley

½ cup chopped mint

2 green onions, thinly sliced

 

Combine in a bowl.

 

Add cooled quinoa and mix.

 

Add reserved vinaigrette, mix and serve.

 

Fennel & Grapefruit Salad on Arugula

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(Yields 2)

For the vinaigrette:

1 tablespoon olive oil

Juice of 1 lime

1 tablespoon chopped cilantro

1/8 teaspoon salt

1/8 teaspoon pepper                  

Place all in a bowl and whisk together.

For the salad:

1 grapefruit, peeled and cut in segments

½ bulb fennel core, sliced thin on mandolin

¼ cup jicama, peeled and diced  

1 cup arugula

24 pistachios, cut in half  

Fennel fronds                                                                                                                                                         Microgreens

 

Garnish as desired.

 

Banana-Strawberry Soft Taco

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(Yields 4) 

For the pancakes:

½ cup oat flour

½ teaspoon baking powder

¼ teaspoon salt

1½ teaspoons cinnamon

Combine thoroughly in a small bowl. 

½ cup ripe banana mashed

2 diced strawberries

2 tablespoons honey

1/2 teaspoon vanilla

1 large egg

¼ cup skim milk

¼ cup plain yogurt

 

Combine thoroughly in a small bowl.

 

Mix wet ingredients into dry and briefly combine.

 

For each pancake, spoon 1 ounce batter into a lightly greased nonstick pan. Spread batter out slightly and cook 2-3 minutes per side.

 

Plate each taco with 1 tablespoon yogurt, ½ diced strawberry and 2 slices banana. Sprinkle with cinnamon

 

Garnish dish with mint.

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