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

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!PrefaceIntroduction: Food and Social WorkMEALS WEEK-BY-WEEK: YEAR 1Preparing for ClassesSix Pounds of Great Granola in 20 Minutes or LessFIRST SEMESTERWeek 1Roasted Chicken with Fruit, Baby Baked Potatoes, and Roasted VeggiesSpicy Fish Bake, Cynthia Franklin, University of Texas at AustinWeek 2Italian Meat Loaf DinnerLebanese Lamb Kabobs with Vegetables and TabboulehWeek 3Decadent Seafood Risotto, Kia J. Bentley, Virginia Commonwealth UniversityQuick and Easy Italian Chicken, Grilled Asparagus, Salad, and Black Olive and Sun-dried Tomato BruschettaWeek 4Pork Chop DinnerChicken Minestrone SoupWeek 5Fightin' Tiger Chicken Jambalaya, Daphne S. Cain, Louisiana State UniversityGrandma Swartz's Vegan Noodle Kugel, Ronnie Swartz, Humboldt State UniversityWeek 6Braised Chicken and Rosemary, Braised Endive, and Corny PolentaVegetarian (Chickenless) Chicken Soup, Frederic G. Reamer, Rhode Island CollegeWeek 7Boiled Peanuts Tailgate Party, Bruce Thyer, Florida State UniversityMahi Mahi with Bacon-wrapped Scallops and Garlic-Herb Scallops on the Halfl£,