NourishmentfortheBodyandSoul
TheRemedyKitchen: SharingLoveThroughFood
Whenthispandemiccametoourcountry,itimpactedmany peopleinsomanydevastatingways Oneoftheimpactsthat quicklycametoourattentionwasthatwiththetransitionto onlineschool,manychildrenwouldbegoingwithoutmeals.
Westartedanonlinecampaignaninlessthanaweek,thanks tothegenerousheartsofmanypeople,weraisedenough moneytomake15,000mealsforfamiliesoverthesummer.
Onceweraisedthemoney,thenourstaffof4wastasked withpreparingthemeals.Somethingthatfeelssouniqueand specialaboutCampSouthernGroundisthatwehaveastaff whoseheartsareconnectedtoourmission;thathasbecome evenmoreevidentasstaffmembersshowupweekafter weektosupportthepreparationofthemeals.
ZaccallsthedininghalltheheartofCamp Ithasbeen beautifultohaveanopportunitytocontinuetolovepeople intheseuncertainanddifficulttimes.Itisourdesirethatas peoplereceivethesemeals,thatnotonlywouldtheyhave fullbellies,buthavefullheartstoo
APersonalLetter
FromOur FoodServiceDirector
JonathanWalker
Someofmyearliestmemoriesaremakingbiscuitswith mygrandmother.Serving2largemealsperday,there wasalwaysawidevarietyofvegetables,meats, preserves,anddesserts Buttherewerealwaysbiscuits TothisdayIabsolutelylovebiscuits,andstrivetomake themasgoodasshedid.AsIgotolder,whilepursuing theperfectbiscuit,Ididnotseekoutaculinary career;itfoundme.
WhileattendingtheWarnellSchoolofForestryandNaturalResourcesatUGA,Istruggledbalancing betweenmyjobasacookandmyloveforplayingandperformingmusic.Oh,andstudyingandactually goingtoclass.Afterseveralcookingjobs,IrealizedthatnotonlywasIgoodatcooking,butIalsoreally enjoyedit Ifoundmyselfcookingforfriendsandfamilyoften,andgotmyfirstjobasaSousChefwhile stillinforestryschool IcombinedthecreativepassionIhaveformusicwithmyloveforfood,foldedinmy interestinmath(andtreesapparently)intowhatisnowafulfillingcareer.
Throughoutmycareer,ithasalwaysbeenchallengingtofindmeaningand/orpurposethroughmyjob. Cookingandthehospitalityindustryin-generalcanbetough.Theconditions,thelonghours,andthe generalenvironmentarenotoftennotconducivetoahealthylifestyle Yearsofworkinginkitchenshad leftmetired,bitterandbroken IoftenwonderedhowIwouldconvertthisintoalifelongcareerwhereI couldbepresentformydaughterandliveahealthy,fulfillinglife.
In2012,IacceptedapositionatAuburnUniversityasExecutiveChefforCateringandtheAthletic Department.Thispositionbegantoshowmeadifferentsideofwhatthe“lifeofachef”couldlooklike.I wasfinallygainingsometraction,butafter4yearsinthepositiontherewasstillsomethingmissing PerhapsitwasbecauseIwasaBulldawgcaught-upThePlainsofEastAlabama Ineededtogetcloserto homeandfindmorepurposebehindwhatIwasdoing
CampSouthernGroundhasgivenmethatpurpose.
Camp Southern Ground has given me that purpose.
BothofmygrandfathersandmyuncleservedintheU.S.Navy.Irememberas achildhearing“Pa-Pa”talkabouthisexperienceinWWIIintheD-Dayinvasion atNormandy,France.Hisstoriesstucklikeglueinmybrain;it’sbasicallyhowI rememberhim.WhenIwasinhighschool,myunclecommittedsuicideandI neverunderstoodwhyhistimeintheNavywasdiscussedbymyfamilyatthe timeofhisdeath.NowIunderstandthepainandscarsthatcanbeleftwith thosewhoserveourcountry
ServingVeteransandkidsthatcometoCamphasproventobethemost rewardingpartofmycareerthusfar.I’mextremelygratefulforthe opportunitytoserve,eveninthesmallestcapacity,thosewhocometoCamp So,thankyouforbeingapartoftheCSGfamily,andmostofallthankyoufor thesacrificesyou’vemadein-servicetoourcountry
What'sinSeason?
Fun Foods to Look Out for this Summer
Summer is on the horizon , which means firing up the grill and enjoying some outside dining ! Hopefully soon we will all be partaking in time with family and friends that includes picnics and meals , full of fresh fruits and vegetables that are currently blooming in gardens . Here ' s just a few fruits and vegetables that will be in season this summer . They all have wonderful health benefits and can be used in a fun variety of ways !
Strawberries
Benefits:
An excellent source of Vitamin C and a good amount of fiber, Strawberries can lead to a healthy heart and all for 50 calories a cup
How to eat them:
Strawberries are a wonderful topping for a delicious summer salad. They are also a great choice to turn into a jam that could be used for toast or on top of an ice cream sundae
Arugula
Benefits:
Full of antioxidants and vitamins, arugula can protect against cell damage, fight inflammation, and lower cholesterol
How to eat it:
Arugula is a wonderful option as a base for a salad It has a unique flavor that will add some natural zest to your salad It can also be used to make a rich and delectable pesto sauce
Benefits:
A good source of bromelain, which can enhance immune function, improve wound healing and gut health
How to eat it:
Pineapples are a refreshing and mouthwatering addition to fruit salad, a naturally sweet topping to a yogurt parfait and when grilled they are also a tasty addition to a summer cookout
SPICEITUP!
Wanttoaddmoreflavortoyourfavoritefood? Here'ssomespicecombostotakeyourfoodtothenextlevel!
Ancho Chile & Coffee Steak Rub
3 heaped tablespoons Ancho chile powder
1 tablespoon salt
2 level tablespoons finely-ground coffee beans
½ teaspoon cayenne powder
1 teaspoon garlic powder
1 teaspoon cumin
Ultimate “Southern Style” Rub
¼ cup brown sugar
¼ cup paprika
¼ cup coarse salt
2 tablespoons freshly ground black pepper
2 tablespoons cumin
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne pepper
Pork
SPICEITUP!
Fish
Zesty Poultry Seasoning
Blackened Fish
2 tablespoons ground paprika 1 tablespoon ground cayenne pepper 1 tablespoon onion powder
2 teaspoons salt ½ teaspoon ground white pepper
½ teaspoon ground black pepper ¼ teaspoon dried thyme ¼ teaspoon dried basil ¼ teaspoon dried oregano
2 tablespoons fresh lemon zest 2 tablespoons
granulated garlic 2 tablespoons onion powder
2 tablespoons dried oregano 2 tablespoons dried
thyme 1 tablespoon dried sage 1 tablespoons
ground black pepper 2 tablespoon kosher salt
½ teaspoon ground nutmeg ½ teaspoon cayenne pepper
Veggies
Chicken
Curry Spiced Vegetables
1 teaspoon cardamom 1 teaspoon ground coriander
1 teaspoons cumin 1 teaspoon turmeric ½ teaspoon
ground ginger ½ teaspoon cinnamon ½ teaspoon
ground black pepper TT salt 1 teaspoon cayenne powder (optional, for heat)
RemedyKitchen RecipeoftheMonth
SalmonandArugulaSalad
Directions
Salmon
Ingredients
Salmon
Salmon
Olive Oil
Salt and Pepper
Salad
8 cups Arugula
4 oz Feta Cheese
1 Cup Uncooked Quinoa
1 Can Chickpeas
1 tsp Olive Oil
1 tsp Salt
1/2 tsp Garlic Powder
1/4 tsp Cumin
1/4 tsp Smoked Paprika
GarlicButter
4 cloves Garlic, minced
6 Tbsp Butter, melted
1 Tbsp Light Brown Sugar
1/2t Dried Oregano, Thyme, & Rosemary
Salt, Pepper, & Lemon
Juice to taste
Vinaigrette
3 Tbsp Olive Oil
3 Tbsp Minced Shallots
2 Tbsp Lemon Juice
1 Tbsp Lemon Zest
1 Tbsp Honey
½ tsp Salt
¼ tsp Black Pepper
Preheat oven to 400F. Grease a sheet pan with cooking spray. Arrange salmon fillets on prepared sheet pan Rub minced garlic over each fillet Set aside In a mixing bowl whisk together melted butter, brown sugar, oregano, thyme, and rosemary. Pour the butter mixture over the salmon. Take half of a lemon and squeeze lemon juice over salmon then, season with salt and pepper. Place the sheet pan in the oven and cook for 15 minutes, or until the fish flakes easily with a fork and internal temperature is 145F degrees. Remove from oven and garnish with parsley. Serv
Salad and Vinaigrette
1 Preheat oven to 425 degrees In a large bowl mix chickpeas with cumin, smoked paprika, salt, garlic powder and olive oil.
2. Spread chickpeas in single layer on baking sheet and bake for 20-30 minutes, or until chickpeas are slightly browned and crispy. Remove from oven and set aside.
3. Prepare quinoa as directed and let cool
4. Whisk together all vinaigrette ingredients.
5. Season with salt and pepper to taste.
6. Toss quinoa, chickpeas, arugula, feta, and dressing together.
RemedyKitchen RecipeoftheMonth
HuliHuliPorkBellyandGrilledPineapple
PorkBelly
3 lbs Boneless Pork Belly
HuliHuliSauce
1 c Pineapple Juice
1/2 c Soy Sauce
1/2 c Ketchup
1/3 c Brown Sugar
2 T Sherry Vinegar
1 T Sriracha
Pineapple
Ripe Fresh
Pineapple
2 t Ginger
2 t Mustard
2 t Sesame Oil
1 t Garlic
1/2 t Black Pepper
1/2 t Salt
Directions
Place all huli huli sauce ingredients in a bowl and whisk together. Using a sharp knife, score pork skin at 1cm intervals. Place on rack on a tray. Chill, uncovered, overnight to dry.
Preheat oven to 350°. Rub some of your huli huli sauce into the skin and incisions. Place pork, skin-side down, on an oven tray. Roast for 1¼ hours. Remove pork from oven. Increase temperature to 425°. Turn pork skin-side up. Roast for a further 25-30 minutes until skin is golden and crispy. Place the remaining huli huli sauce in a saucepan and warm. Once warm add a cornstarch slurry if you would like to thicken the sauce.
Remove skin of pineapple, core, cut into rings or chunks and grill.
Chef Tips
Fun Fact/ Did You Know??
This meal goes well with a side of white or fried rice!
WARRIOR SPOTLIGHT
STAY TUNED for more from Yecenia on our social media this month!
YECENIA CABAN JIMENEZ
we'vekeptupwithYeceniathroughsocialmedia,we'venoticed rbeautifulculinarycreations Sowetooksometimetoaskher aboutherpassionforcooking!
oking helps me express my personality, my true self hout holding anything back I play with flavors by figuring out ch ones go better together, what colors look prettier, which redients will provide me the most healthy benefits and also ch ones will help me keep my Puerto Rican cuisine roots ong so I can pass then on to newer generations.
oking is a therapy for me, it relaxes me, and it helps me get about life stressors for at least 30 minutes each day It is top choice of self-care routines!
experience with the remedy kitchen was so great that I talk about everyday even though it’ s been almost 9 months ce I went through the warrior week program. Being able to meet Chef Collins and the entire culinary team was a very warming opportunity and to share the table with them during some of the meals is something that I will never take for granted and I will treasure it for the rest of my life