Just what the doctors ordered
Culinary medicine course leads to Pittsburgh med school cookbook
PITTSBURGH — Eva Roy was destined for a career in medicine. Her father, Bhola Roy, is a fourth-generation doctor, and it was only natural that she would follow in his footsteps.
She also knew that becoming a doctor is hard work. At the University of Pittsburgh School of Medicine, students are hit with a tremendous amount of information and are expected to learn it in short order.
“It’s just all very quick,” said Roy, 25, who is in her third year of med school.
What the Upper St. Clair native didn’t anticipate was that there would be so little instruction on diet and nutrition. While medical students learn plenty about anatomy, biochemistry and pharmacology, there is little discussion of “food as medicine.” The knowledge gap on the connection between nutrition education and patient health is so significant that the Harvard Law School Food Law and Policy Clinic recently did a study on it.
“It’s just sad,” said Roy, who grew up in the kitchen with her father and still cooks with him on weekends.
So when she heard about a “mini elective” on culinary medicine being offered to first- and second-year medical students, she signed up. She learned so much during that January 2020 session and had so much fun doing it that she started a “Potluck Pals” cooking club with four fellow students. That lead to the creation of the school’s first-ever cookbook.
Published last fall, it features more than 70 favorite recipes culled from classmates, faculty and staff at the school.
Many of the recipes are globally inspired, a reflection of the school’s diversity. Many dishes are healthy — Roy submitted a turkey burger recipe while fellow student Maxine Fenner offered up one for chicken fatijas — while others are decidedly not. But that’s OK, said classmate Maria Evankovich, “because sometimes you need something healthy for the soul,” like Dr. James Johnston’s family recipe for marble brownies.
MOROCCAN CHICKPEA STEW
This recipe comes together fairly quickly, is packed with nutrition and feeds a crowd. For a stew that’s not as thick, use about 1 pound of spinach.
1/4c. olive oil
3 large onions, sliced thin
(about 7 c.)
1-inch knob fresh ginger, peeled and finely chopped
2 28-oz. cans whole tomatoes, drained and chopped, juice reserved
1 15-oz. can coconut milk
2 15-oz. cans chickpeas, rinsed and drained
1 c. raisins
1 lemon, juiced and zested
3.4 t. ground cumin
2 t. turmeric
1/2 t. ground coriander 1K lbs. fresh spinach
Heat oil over medium heat in a large heavy kettle. Add onions and chopped ginger, and cook, stirring occasionally, until deep golden brown, about 5 minutes.
Stir in tomatoes with reserved juice, coconut milk, chickpeas, raisins, lemon juice and zest, ground cumin, turmeric and coriander. Bring to a simmer.
Cook stew for about 30 minutes, or until liquid is thickened slightly. Stir in spinach, a heaping handful at a time, and cook until wilted and tender.
Serve hot. Serves a crowd.
(Dr. Joan Harvey, “University of Pittsburgh School of Medicine’s Cookbook 2020.”)
SPINACH FETA TURKEY BURGERS
The recipe can also be used for meatballs.
2 lbs. ground turkey
2 eggs, beaten
1 red onion, peeled and
chopped
8 oz. crumbled feta cheese
2 10-oz. boxes frozen chopped spinach, thawed and squeezed dry
Garlic salt
Toasted buns, for serving
Heat an outdoor grill or an indoor grill such as a Cuisinart Griddler to high heat (about 450 degrees).
Mix ground turkey, beaten eggs, chopped onion, feta cheese and chopped spinach in a large bowl.
Form turkey mixture into 4-6 patties, depending on how large you like your burgers.
Grill until no longer pink in the center, about 10-15 minutes.
Transfer patties to buns, sprinkle with garlic salt and serve with the toppings of your choice. Serves 4 to 6.
(Eva Roy, “University of Pittsburgh School of Medicine’s Cookbook 2020.”)
GRANDMA FLO’S MARBLE SQUARES
Dr. James Johnston, professor emeritus at the University of Pittsburgh, got this family favorite from his paternal grandmother, Florence Johnston. “I always make it for holidays and love watching it disappear,” he said.
8 oz. cream cheese or Neufchatel cheese, softened
2L c. sugar, divided
3 eggs, divided
3/4 c. water
1/2 c. margarine or unsalted butter
1K oz. unsweetened baking chocolate, chopped
2 c. all-purpose flour
1/2 c. light sour cream or Greek yogurt
1 t. baking soda
1/2 t. salt
6 oz. chocolate chips
Preheat oven to 375 degrees. Grease and flour a 15-by-10-inch baking dish or pan, and set aside.
In a medium bowl, combine cream cheese and 1/3 cup sugar and blend well. Fold in 1 egg and set aside.
Combine water, margarine or butter and unsweetened baking chocolate in a medium sauce pan and slowly melt over low heat.
When everything has melted, remove pan from heat and add remaining 2 cups sugar and flour. Mix well to combine. Blend in remaining 2 eggs, sour cream or yogurt, baking soda and salt.
Pour batter into prepared pan. Using a spoon, uniformly spoon cream cheese mixture over the chocolate batter.
Cut through the batter lengthwise and widthwise to create a marble pattern with the cream cheese mixture. Cuts should be about 2 inches apart. (I used a knife to swirl the batter in circles.)
Sprinkle top of brownies with chocolate chips. Place in oven and bake for 25-30 minutes, or until an inserted toothpick comes out clean.
Cool brownies on a rack, then cut into squares and enjoy. Makes about 20 large brownies.
(Dr. James R. Johnston, “University of Pittsburgh School of Medicine’s Cookbook 2020.”)