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

by Kevin Corcoran (Editor)

Overview

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!

Product Details

ISBN-13:	9780190616458
Publisher:	Oxford University Press
Publication date:	07/01/2013
Pages:	300
Product dimensions:	6.00(w) x 8.90(h) x 0.60(d)

About the Author

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).

Table of Contents

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