Leahs Pantry - The Tenderloin cooking school: smart meals for small spaces

Published 2014 by Leahs Pantry Copyright 2014 by Leahs Pantry All rights reserved by Leahs Pantry and the contributors EBOOK ISBN: 978-0-9908618-1-2 PRINT ISBN: 978-0-9908618-0-5 PROJECT DIRECTOR Adrienne Markworth PROJECT MANAGERS Monica Bhagwan and Ellen Garcia BOOK EDITOR Ellen Garcia BOOK DESIGN Alvaro Villanueva PHOTOGRAPHY My Tu Duong FOOD STYLIST Carrie Dove Contents Foreword by San Francisco District Supervisor Jane Kim For the past four years, I have had the honor of representing District 6, a diverse group of neighborhoods in San Francisco. The district balances the lowest median income citywide with the two wealthiest ZIP codes in the city and includes the Mid-Market, Mission Bay, South of Market, South Beach, Tenderloin and Treasure Island neighborhoods. Over 1/3 of our residents are foreign-born, and almost half of all households in our district speak a language other than English. With an estimated 4,000 children living in only a half square mile, the Tenderloin neighborhood is home to the densest concentration of children and families in San Francisco. At the same time, in a city known for growth and success, I represent a neighborhood that is both low-income and a food desert, a community with little or no access to a supermarket or grocery store. Fresh fruits, vegetables, and meat are not readily available or affordable to large swaths of our residents.

Moreover, working kitchen facilities are difficult to find, with many of the Single Resident Occupancy (SRO) hotels lacking functional kitchens that residents can use to refrigerate, store and prepare meals. However, I have been struck by the creativity, generosity, strength and advocacy our residents. There is a thriving food equity movement, led by our constituents and organizations, and the Citys only independent, non-profit, farmer-operated farmers market, the Heart of the City Farmers Market, calls District 6 its home and brings high quality, affordable produce to the heart of San Franciscos lowest income neighborhood. On one of my frequent visits with tenants in our SRO Hotels, one tenant welcomed me with homemade lemon bars and cookies that he had baked in his room with a small toaster oven; this same resident described the holiday meals that he had prepared for all his neighbors with only a few hot-plates and toaster ovens at his disposal. Working hand-in-hand with this amazing community, I have worked to pass legislation incentivizing the re-making of corner liquor stores into healthy corner stores that offer affordable, fresh fruits, grains, meats, and vegetables; cosponsored a hearing to assess food insecurity in San Francisco and to propose solutions; prioritized funding for rooftop and neighborhood community gardens; and will be co-sponsoring new legislation that will impose strict limits on any new licenses to sell tobacco products in the district. This cookbook highlights the ingenuity of San Francisco residents and is an opportunity to move our community towards healthier food choices and eating culture.

The recipes showcase how to integrate fresh ingredients and healthy foods into our daily meals, even if a fully operational kitchen is not available. I am so proud to be a part of this community projectan initiative that illustrates how healthy cooking can become a part of anyones life with a few basic pieces of cooking equipment, some inspiration, and some fresh ingredients. To a safer, healthier and stronger San Francisco! Jane Introduction Home cooking requires imagination, courage and resources. We hope the stories and beautiful photographs in this cookbook spark the imaginations of our readers, leading them to create nourishing meals at home. We hope the care we have taken to present the recipes simply and clearly, without fuss, will give people the courage to try something new without fearing it wont turn out well. The Tenderloin Cooking School represents a collaboration between Leahs Pantry and Tenderloin Neighborhood Development Corporation. The Tenderloin Cooking School represents a collaboration between Leahs Pantry and Tenderloin Neighborhood Development Corporation.

It was created with San Francisco residents living in the Tenderloin and Mid-Market neighborhoods through community cooking events, nutrition workshops, interviews, and recipe submissions. Diet and lifestyle plays an outstanding role in our health, and our resident contributors have shared stories of how they are able to live healthier, more vibrant lives because of their home cooking. What we learned was too good not to share! Thanks to these residents, and through the support of organizations who work in this neighborhood, we have created a cookbook which reflects the voices and ideas of this community. What we have also created is a resource for anyone looking to create delicious meals from scratchespecially those who have limited space, not much time, and a need or wish to cook inexpensively. The recipes in this book are organized loosely by time and skill involved. Some of the recipes include step-by-step photos showing our favorite techniques.

Many include SPOTLIGHT ON ingredients information or CHEF TIPS for making creative adaptations. We included features on must-have equipment, spices, and tips for working in a small space. At the back of the book, we also included a list of recipes by appliance microwave, skillet, rice cooker, toaster oven, or slow cooker. There are also write-in pages where you can add your own recipes. Wed also like to mention that the recipes in this cookbook are also available on mobile-and desktop-friendly www.eatfresh.org in English, Spanish, and Chinese! Adrienne Markworth
Executive Director, Leahs PantryDonald S. 1 SERVING
SERVING SIZE 1 MUFFIN Ingredients oil, butter, or cooking spray for greasing 2 tablespoons fresh or frozen blueberries cup plus 1 tablespoon flour, ground flax, or almond meal (or a mix) teaspoon baking powder teaspoon cinnamon 1 egg 1 tablespoon honey, maple syrup, or sugar Microwave Directions G rease a microwave-safe cup or bowl with butter or oil. 1 SERVING
SERVING SIZE 1 MUFFIN Ingredients oil, butter, or cooking spray for greasing 2 tablespoons fresh or frozen blueberries cup plus 1 tablespoon flour, ground flax, or almond meal (or a mix) teaspoon baking powder teaspoon cinnamon 1 egg 1 tablespoon honey, maple syrup, or sugar Microwave Directions G rease a microwave-safe cup or bowl with butter or oil.

Mix dry ingredients together thoroughly. Add egg and honey. Pour into the greased coffee cup or bowl. Microwave for 90 seconds or until fully cooked. NUTRITION INFORMATION Total Calories: 279 Total Fat: 5 g Saturated Fat: 2 g Carbohydrates: 46 g Fiber: 5 g Protein: 11 g Sodium: 246 mg Salad Dressing Two Ways Salad dressing makes a good marinade for meat and vegetables, too. 6 SERVINGS
SERVING SIZE 2 TABLESPOONS Classic Balsamic Vinaigrette Ingredients cup olive oilcup balsamic vinegar