OSU Human Services Resource Center

We provide direct service, outreach, education, and referral services to OSU students that help alleviate the effects of hunger, poverty, and other human needs so that students can pursue a quality education.

One of the ways we do this is through the OSU Food Pantry. The OSU Food Pantry aims to provide nutritious, culturally appropriate, local, seasonal, emergency food while providing equal treatment to all persons associated with the pantry.

Jalapeno Cornbread

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Jalapeno peppers are a great addition to recipes that need a little more spice and flavor. The OSU Food Pantry Garden has been producing an abundance of jalapenos lately. While searching for a creative way to utilize this ingredient I found this delicious recipe from the Food Network.

Side note: Please remember to wear gloves while slicing jalapenos, unless you are a fan of a mild burning sensation on your hands for hours afterwards! I found this out the hard way.

Ingredients:

  • 1 1/4 cups flour
  • 1 1/2 cups cornmeal
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 1/4 cups buttermilk*
  • 2 eggs
  • 1/2 stick melted butter
  • 2 jalapeno peppers

Directions:

  1. Combine 1 1/4 cups flour, 1 1/2 cups cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda.
  2. Whisk 2 1/4 cups buttermilk, 2 eggs, 1/2 stick melted butter and 1 tablespoon chopped jalapenos; stir into the flour mixture.
  3. Pour into a buttered, cornmeal-dusted 9-inch cast-iron skillet; top with sliced fresh jalapenos. Bake at 450 degrees F, 20 to 25 minutes.

Enjoy!

*There are a number of substitutes for buttermilk. For each cup of buttermilkyou can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.


Recipe Link: http://www.foodnetwork.com/recipes/food-network-kitchens/jalapeno-cornbread-recipe.html

Pico de Gallo

This (very) simple Pico de Gallo recipe makes a great snack when paired with tortilla chips. However, it can also be a wonderful topping on eggs, salad, tacos, and meat. The featured Food Pantry ingredients are tomatoes, peppers and onions.

Ingredients:

  • medium tomatoes, seeded and diced
  • medium-size ripe avocado, diced
  • 1/4 cup diced white onion
  • serrano or jalapeño pepper, seeded and finely chopped
  • 2 tablespoons lime juice
  • 1 tablespoon extra virgin olive oil
  • Salt to taste

Directions:

  1. Toss together first 6 ingredients in a medium bowl. Cover and chill one hour. Season with salt to taste.

Enjoy!

Recipe found at: http://www.myrecipes.com/recipe/pico-de-gallo-10000001731429/

Squash-Rice Casserole

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This delicious, cheesy casserole features an ingredient that is abundant during summer, and is one of the Food Pantry Garden’s featured veggies. Zucchini! This recipe is an inexpensive crowd-pleaser and just happens to be one of my all time favorite side dishes.

Ingredients:

  • 8 cups sliced zucchini(about 2 1/2 pounds)
  • 1 cup chopped onion
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 cups cooked rice
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • 1 cup fat-free sour cream
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
  • 1/4 cup Italian-seasoned breadcrumbs
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • Cooking spray

Preparation:

  1. Preheat oven to 350°.
  2. Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher.
  3. Combine zucchini mixture, rice, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
  4. Preheat broiler. Broil 1 minute or until lightly browned

Need another reason to try this recipe? Eggs, chicken broth, onions, rice and zucchini can all be found at our summer food pantries. Enjoy!

Our Featured Volunteer for the Month of August is…

Mariah Waite

Age: 20

Hometown: Salem, OR

Major: Sociology and Sustainability

Class Standing: Senior

Favorite Food: Anything and everything Thai

Hobbies: Music, reading and crochet

When and how did you find out about the OSU Food Pantry?

I started working at the Center for Civic Engagement last fall and got the chance to work with the HSRC and learn more about them and the Food Pantry.

Why did you decide to volunteer at the OSU Food Pantry?

I’m especially passionate about volunteer work that involves a personal connection. It was perfect for me to that right on campus.

What is your favorite part of volunteering at the OSU Food Pantry?

I love all of the people I meet, Everyone there contributes to a great positive energy.

What are you plans after you graduate?

I’d like to work with non-profit organizations working to alleviate issues of poverty.

The OSU Food Pantry was featured in an article on Oregon Live.

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The OSU Food Pantry garden has begun to grow a wonderful, leafy green veggie often referred to as a “nutritional powerhouse” and the “queen of greens”. What is it you ask? Kale! Why all the hype? Here are some of the benefits of adding Kale to your diet:

  1. Kale is low in calories, high in fiber and has zero fat. One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat.
  2. Kale is high in iron. Per calorie, kale has more iron than beef.
  3. Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers.
  4. Kale is high in Vitamin A. Vitamin A is great for your vision, your skin as well as helping to prevent lung and oral cavity cancers.
  5. Kale is high in Vitamin C. This is very helpful for your immune system, your metabolism and your hydration.
  6. Kale is high in calcium. Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism.
  7. Kale is filled with powerful antioxidants. Antioxidants, such as carotenoids and flavonoids help protect against various cancers.

This awesome veggie will be a staple ingredient at the pantry for the next few months. Kale is a versatile ingredient that can be a great additions to soups, stews, pasta and rice dishes. 

While searching for ways to use Kale, I found this yummy recipe: Food Hero’s Kale Dip with Veggies Recipe. This would be a great snack at a summer potluck, picnic or barbecue.

Kale Dip with Veggies

Ingredients:

  • 1 1/2 teaspoons olive oil
  • 1 clove garlic, minced or 1/8 teaspoon garlic powder
  • 3 cups kale leaves, thinly sliced
  • 1⁄8 teaspoon salt
  • 1 cup low-fat cottage cheese
  • 1⁄2 teaspoon red pepper flakes or 1/4 teaspoon cayenne pepper
  • 1 tablespoon fresh lemon juice
  • 3 cups veggies for dipping (try sugar snap peas or carrot sticks)
Directions:
  1. Heat oil in a pan over medium heat. Add garlic and kale and season with salt. Cook, uncovered, stirring occasionally until tender, about 3 to 4 minutes. Let cool.
  2. Transfer kale to a food processor. Add cottage cheese and puree until smooth.
  3. Season with red pepper flakes and lemon juice.
  4. Bring a pot of water to a boil. Add peas or carrots and cook until color brightens, 1 to 2 minutes.
  5. Transfer veggies to an ice-water bath to cool completely; drain.
  6. Refrigerate if not serving immediately. Serve veggies with dip.
  7. Refrigerate leftovers within 2 hours.
*Can be made ahead and refrigerated for up to 3 days
Notes: 
  • No food processor? Make chunky dip: mash cottage cheese with a fork; chop kale and garlic finely before cooking.
  • Try adding onion or garlic powder, dill weed or curry powder for a flavor boost.

This recipe was found at: https://www.foodhero.org/recipes/kale-dip-veggies

Our Volunteer of the Year for the 2013-14 Academic Year is…

Holly Robinson

Age: 21

Hometown: Beaverton, Oregon

Major: Dietetics

Class Standing: Junior

Favorite Food: Peanut Butter!

Hobbies: Cooking, running, reading, volunteering, listening to music

When and how did you find out about the OSU Food Pantry?

I found out about the opportunity through Dietetics Club. They do a great job presenting us with volunteer opportunities related to nutrition and food on campus.

Why did you decide to volunteer at the OSU Food Pantry?

As a new transfer student, working at the Food Pantry seemed like a great way to get involved and interact with other students. I also have experience volunteering for the Oregon Food Bank in Beaverton, which I enjoyed as well.

What is your favorite part of volunteering at the OSU Food Pantry?

I enjoy giving people ideas about how they can use foods from the pantry and encouraging creative ways to use them. It has also been great chatting with clients from a variety of places around the world, as well as students with different majors.

What are your plans after you graduate?

I hope to be accepted into a Dietetic Internship program, where I can gain experience that will help me decide which area of Dietetics I would like to focus on as a career.

Happy Monday from the HSRC!