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Healthier cooking, in the barracks

By Cpl. Rubin J. Tan | | May 28, 2013

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The Single Marine and Sail­or Program held a Healthy Cooking Class at Afterburn­ers aboard Fightertown, May 13.

Kathy Williams, Marine Corps Community Services health promotions coordina­tor, presented the class to teach service members how to cook healthy food by using a microwave as opposed to or­dering delivery or fast food.

The first lesson in the class was how to make tender corn with husks using layers of damp paper towels in the microwave. Rice and ground turkey as the main meal was also cooked using the micro­wave.

“It’s important to eat healthy because it promotes overall fitness and combat readiness,” said Sgt. Kenneth Robinson, Headquarters and Headquarters Squadron tele­phone office wire chief and native of Montgomery, Ala. “This class gives [service members] a cheap and more cost effective way to eat when they don’t want to venture off to the chow hall.”

How to use various spices to add and improve flavor was also explained with vari­ous brands offered at local stores.

When cooking in the micro­wave oven, it is important to always keep food covered to prevent messes and to keep moisture in. Plastic storage containers, plastic foam con­tainers and other one-time-use containers should not be used in microwaves.

“Just about anything that can be cooked on a stove and oven can be made in a micro­wave,” said Williams a native of Princeton, W.Va. “Being limited in the barracks makes it important to find ways to utilize what we are given as an opportunity to find differ­ent ways to prepare food.”

Other foods that can be cooked using a microwave in­clude scrambled eggs, casse­roles, chicken breast, curry and even chocolate cake.

“The class today was a learn­ing experience for everyone who has never cooked using a microwave and the amount of recipes that can be found online can be surprising,” said Williams.

For more information about the SMP contact 228-7405, or visit Afterburners aboard the Air Station or the Brig and Brew on Parris Island.


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