Recipe: Roasted Beet & Arugula Salad

If you don't like beets, no worries! It is just because you haven't had them like this! When I was interning at the Greenbrier, we had a salad similar for a week or so. I had to roast so many beets that it literally took me a good 2 hours of prepping them plus the hour long cooking time.... sometimes more! Luckily, you won't be spending a few hours on this yum salad.

Baby beets are grown year around. The vibrant colors and sweetness of the beets and blood oranges in this salad are accentuated by the creamy-white feta and crunchy nuts. Feel free to substitute baby mixed greens, mache, or frisee for the arugula. Fresh goat cheese works jsut s nicely as feta. In fact, the farmer's market usually has it, and you can taste the difference! No comparison! If you can't find baby beets, the larger ones will do fine. Just take a little longer to roast.

Roasted Beet & Arugula Salad- Serving: Yields 4 (as side salad)

Ingredients:
- 1 # Roasted Baby Beets at Room Temp.
- 1/3 c. Orange Walnut Vinaigrette or Walnut Balsamic Vinaigrette (see below)
- 6 c. Baby Arugula, carefully rinsed and dried
- 2 Blood Oranges or Naval Oranges, segmented
- 1/4 c. Crumbled Feta Cheese
- 1/2 c. Spiced Candied Walnuts or if it's fam dinner just toast the walnuts for a few minutes

Method Of Preparation:

1. Cut the beets in half or quarters so that they are bite size. Place beets in a small bowl, add 1 to 2 Tbsp. of the vinaigrette, and toss until the beets are coated. Can be done in advance if desired.

2. Jusst before serving, place arugula in a large salad bowl. Add about 3 Tbsp. of vinaigrette. Toss to lightly coat the arugula, then taste to see if it needs more.

3. Transfer the argula to individual plates/platter. Arrange the beets, orange segments, sprinkle feta on top and walnuts over them. Serve immediately.

This is a great salad to do a couple times that week. Roast beets ahead of time, and you have a great snack. Serve the salad twice to the family, and so it really was worth your while!

Orange Walnut Vinaigrette- Makes about 1 1/4 c.

Ingredients:
- 1/2 c. Good Quality Walnut Oil
- 1/4 c. Extra Virgin Olive Oil
- 1 Tbps. Fresh Orange Juice or Blood Orange Juice
- 1 Tsp. Finely Grated Orange Zest*
- 5 Tbsp. Sherry Vinegar
- 2 Tsp. Dijon Mustard
- 1 Tbsp. Finely Minced Shallots
- 1/4 Tsp. Salt
- 1/4 Tsp. Fresh Black Pepper

*Do a little extra zest and use it on some asian chicken... Try making your own marinade with garlic, orange zest, ginger, soy, and bourbon for later that week. Serve extra orange segments for before dinner or a snack for you!

Method of Preparation:
1. Place all ingredients in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. I say this a great way for the kids to get involved. I typically like to do fresh dressing before I start on dinner itself, so that it has time to sit and let the flavors intermingle. Save left over dressing and store in the fridge for up to 1 month!

If you see things on the ingredients list that you know your family won't eat or get near. Or you thing that buying a couple ingredients will go bad in your house, e-mail me so we can figure out how you can personalize it to you! Happy cooking everyone!

Recipe: Stuffed Garden Tomatoes

     In the summer, I eat some sort of tomatoe-y something everyday! I l-o-v-e- love tomatoes! Did you know that tomatoes work as natural sunscreen when you consume them everyday! Pretty cool! I truly think that has something to do with why I never burn, and I have to be the sun for quite some time to get a minimal tan. So, I am a believer! Here's how you too can include more tomatoes!

Yields: 4 servings

Ingredients:

• 4 medium fresh tomatoes

• 1 medium carrot, coarsely chopped

• 8 radishes, coarsely chopped

• 2 green onions, thinly sliced

• 1 small cucumber, peeled, seeded, and coarsely chopped

• 1/2 cup of fresh or frozen peas

• 1 tablespoon fresh parsley, chopped

• 1/2 teaspoon dried oregano

• 2 garlic cloves minced

• 1/2 teaspoon, sea salt

• 4 tablespoon butter, divided

• 4 teaspoons Parmesan, grated

• 4 teaspoon seasoned dry bread crumbs*

• 1 teaspoon sugar

* Use stale bread for and crumble it or take a slice and toast it till stiff and crumble it.

Method Of Preparations:

1. Cut a think slice from top of each tomato... If you are trying to spruce up appetizers then cut in a zig-zag way like a pumpkin carving. Leave a 1/2 in.-thick shell, scoop out pulp and discard. Invert tomatoes onto paper towels to drain.... When you get good, you can do this with large cherry tomatoes!

2. Meanwhile, in a skillet, saute the carrot, radishes, green onions, cucumber, peas, parsley, oregano, garlic and salt in 2 tablespoons of butter until the veggies are tender... If you need more fat, add olive oil.

3. Stuff tomatoes and place in a greased shallow baking dish. Melt remaining butter; stir in the parmesan cheese, bread crumbs and sugar. Sprinkle over tomatoes. Bake, uncovered, at 400 degrees for 20 minutes or until crumbs are lightly browned.

    

     If you are anything like my family... My sister won't eat these... My dad will wrinkle his nose, but he isn't picky... He will woof it down. So, mom and I are really the only ones who will appreciate this! So, we may make this for ourselves occasionally, but there are left over ingredients. So, use the leftover parmesan for pizza or pasta with added oregano in the sauce. Do asian food night and top with green onions or mix into a salad. Also, add the carrots, radishes, parsley to your salad! How to avoid having leftover ingredients is my specialty! Get creative and get your stuffed tomatoes today!

Love Me Some EVOO!

    Hey my friends! It's been too long! I wanted to share what is on my mind this Friday which is a few recipes that Extra Virgin Olive Oil takes all the credit for making so perfecto! So, you probably here about olive oil and its benefits on the food network or other cooking shows. Truth is olive oil is so great for you! In fact, I rarely ever buy butter anymore unless I am baking. I have come to substitute olive oil for everything, and I want to share a few recipes with you on how I do that!

Cooking With EVOO

It's not very helpful to us if we are using EVOO in cooking, but not using it properly to receive all the nutrients! To make sure we are getting all those great polyphenols everyone speaks of we must heat it to only about 400 degrees that is a pretty low smoke point for sauteing... Once we go over our smoke point, we no longer have all the benefits of EVOO in our food!  So, keep the sauteing and cooking on medium.

Too Much Of Anything Isn't Good For You

Just like drinking red wine, there is a limit. Olive oil is a really healthy fat that helps with your skin, heart, and just easy on the gi tract; however, a little goes along way. If you typically have a hard time with portion control, note this: Fat should consist of 30% of your daily intake. Also, if you tend to pour oil heavy in the pan then try a aerosol can especially designed for oils to be spritzed on your food! I know Harris Teeter and most specialty grocery stores carry them for about $20. Great kitchen investment!

~Recipes Using EVOO~

Herb Infused Extra Virgin Olive Oil

This is a great way to get creative for those especially weary of trying the greenish yellow liquid that is not butter. So, if you swear up and down you don't like EVOO, I promise you, you just haven't found how you like it! This is a great way to bring extra to flavor to traditional EVOO.

Basic Vinaigrette

This takes 10 minutes! I absolutely rather eat a bare salad then put some of the junk that people call salad dressing! There is sooo many calories and chemicals in salad dressings, even the ones that have less this and more good stuff. Nothing beats a homemade vinaigrette! So, once you get this basic vin down, you will be adding shallots and red wine vin or lemon juice and poppyseeds.... make it your own! There are so many wonderful combos for a great homemade salad dressing!

Garlic-Herb Marinated Olives

This a quick recipe that will have your party guests thinking you are so sophisticated... well, you may be but this recipe is so simple! Add some pita chips and its an appetizer! Or what I love to do is hit up the Harris Teeter Olive Bar if you have no time and add some fresh mozzarella with it and its a great snack!!

I hope you enjoyed these tip and recipes on what to do with your bottle of olive oil! If create some yum vinaigrette we can feature it on the blog!

Smoothies With A Twist!

I can't begin to tell you how many inquiries I get a week asking how to get more creative with healthy food! I absolutely love, love helping find healthy and natural solutions to others issues with food or even exercising. One issue I have had to overcome is getting enough calories in a day! First, I am busy, so as most can relate, it is very difficult to take a break when you are go-go-go! Second, I just don't flat enough. So, fellow co-worker suggested I try smoothies- adjustable calorie snacks/meals that can increase calories if needed. So, here is a handful of recipes that kicks the rut and offers a spin on typical fruit smoothies!

Breakfast Banana Shake

• 1 cup of ice

• 1/2 cup of nonfat low-fat almond milk*

• 1 banana, peeled and sliced

• 1 medjool date, pitted and chopped

• 1 tbsp. of almond butter

* If you just use almond milk for this, that works. It won't spoil quickly.

Nutrition: 307 calories, 11g fat, 5g fiber

Refresher Island Mango Chiller

• 1 cup of ice

• 3/4 cup of chopped mango

• 1/2 cup canned pineapple chunks

• 2 tbsp. pineapple can juice

• 1/2 tsp. lime zest

• dash of cayenne pepper

Nutrition: 155 calories, less than 1 g fat, 4g fiber

Green Tea Melon Cooler

• 1 cup of ice

• 1 cup cubed honeydew*

• 1 kiwi, peeled and chopped

• 2 tsp. agave nectar/honey

• 2 tsp. fresh mint, chopped

• 1/2 tsp. matcha (no more or you will bounce off the walls)

* Check the grocery stores in the deli for fresh cut fruit, usually discounted cut fruit there.

Nutrition: 150 calories, less than 1g fat, 4g fiber

Tangy Cherry Berry Sipper

•1 cup of ice

• 1/2 cup strawberries, sliced

• 1/2 cup cherries, pitted and halved

• 1/2 cup low-far greek yogurt

• 2 tsp. ground flaxseed

• 3/4 tsp. vanilla extract

Nutrition: 165 calories, 4g fat, 5g fiber

Triple-Berry Antioxidant Punch

• 1 cup of ice

• 1/2 cup blueberries

• 1/2 cup blackberries

• 1/4 cup drained silken tofu (trust me... what i steer you wrong?)

• 2 tbsp. acai juice

• 2 tsp. agave nectar/honey

• 1/8 tsp cardamon, ground

Nutrition: 149 calories, 2g fat, 6g fiber

If your thoughts are, oh, sounds great, but its just me eating these so the fruit would go bad... Problem solved! Try frozen fruit! I hope you venture out and try these smoothies with a twist! I personally don't crave a big breakfast, but smoothies are an awesome way for me to get my day kicked off right and getting the correct amount of calories for me!

Recipe: Healthier Banana Pudding

     Ok, so I do love me some yum Banana Pudding, and I don't like the guilt that comes with it! So, I have altered my recipe and made modifications so that I can enjoy it again! When eating healthy, its totally cool to have "cheat" meals on occasion. Its important to set goals, achieve, and reward. If you so choose a food item, choose this Banana Pudding!!

Ingredients:

• 13 oz. Trader Joe's Ultimate Vanilla Wafers

• 6-8 Bananas, Sliced

• 2 cups 1% Milk

• 1-5 0z. Instant Vanilla Pudding

• 1-8 oz. pkg. Neufchatel, softened

• 10 oz. can fat-free sweetened condensed milk

• 12 0z. fresh whip cream

Method of Preparation:

Fresh whip cream: I prefer my kitchen-aid mixer with the whisk and let it go for a few minutes on medium to high speed. Add 3 tbsp. of powdered sugar. Whip to a stiff peak. Cool whip and Reddi-whip have too much added junk. So whip it! Whip it good!

1. Break the crackers into the bowl or dish while cream is whipping. Also, measure out milk, unwrap cream cheese, open condensed milk can, and start slicing the bananas into the bowl.

2.  Take out the whip cream, add to bowl with bananas and cookies. Put cream cheese and let that whip on medium.

3. While that is going, in a medium bowl, pour in the milk and add instant pudding. Whisk until thickened.

4. Once cream cheese is whipped, add condensed milk. Then add instant pudding mixture on low to medium. Cut the rest of the bananas while this is mixing. Fold in whip and add crackers and bananas.

5. Put into the bowl/dish and chill to serve! Enjoy!

This is the way to go if you're doing Banana Pudding! Mmmmmm! Happy Eating!

Recipe: Quick Veggie Pizza

     As a Private Chef, I am always modifying recipes. Its always a challenge, which I love. It is not as simple as adding fish for a superior fat-burner to add to one's diet. They may despise fish! One thing nobody ever turns down is pizza! So, here is a quick and easy recipe that won't add the carbs that usually one trip to dominos will add. This is very light and crispy for the thin-crust lovers!

Ingredients: Serves 2 or 4 (if using it as a snack)
• 1/2 cup of low-fat plain yogurt
• 1/2 cup of a/p flour
• 1/2 cup of wheat flour
• 1 tsp. baking powder
• 2 tbsp. low-fat/skim milk
• 2 1/2 tbsp. olive oil
• salt to taste
• 5 oz. can of tomato pieces, drained
• 3 oz. mushrooms
• 1 sm. bulb of fennel*
• 1 tsp. red pepper flakes
• 2 oz. Gouda cheese, grated
• 6 black olives, pitted
• 6-8 basil leaves

* If you aren't sure about the fennel, leave it off. If you think buying one will go to waste, chop the rest up and throw on salads.

Method of Preparation:

1. For the dough, knead together the yogurt, flour, baking powder, milk, 2 tbsp. oil, and 1/2 tsp. salt.

2. Preheat the oven to 400 and line a baking sheet with parchment paper.

3. Wipe mushrooms with damp cloth, slice, and also slice fennel** very thin.

4. On a lightly floured work surface, rollout the dough to a thin rectangle and transfer it to the baking sheet.

5. Pierce with the fork several times.

6. Distribute the tomatoes, sliced mushrooms, sliced fennel, season, and sprinkle with red pepper flakes and cheese. Drizzle with the remaining 1/2 tbsp. oil over the top.

7. Bake for 25-30 minutes on the middle rack. Garnish with olives and basil.

** To properly cut fennel: Trim the fennel because you want just the bulb, Wash, Cut it into 4 quarters, and then into thin slices.

For Added Spice:
Add chiles! Eating spicy foods will flood your brain with endorphins, the messenger chemical that eases pain and lifts your spirit. A good mood translates into a more active and slender you! Spiciness also heats up fat cells, causing them to move.

     If you have some picky eaters then take away add what you like bell peppers, feta, kalamata olives. Get creative! Also, this is a great kid-friendly recipe to create family time around food.

Recipe: Tom Kha Gai (Coconut Chicken Soup)

You don't have to be able to pronounce this to make it! Actually, it is easier to make then pronounce! Ha! This is such a flavorful soup, and it is different! A great different! So, light some candles because this tastes so so exquisite!

Tom Kha Gai

Yields 10 Servings

Ingredients:

Amount	Ingredient description
2 tbsp	Lemon grass puree
3 each	Ginger root
2 quarts	White chicken stock
1 lb	Chicken breast
8 oz	Straw mushrooms
2 tsp	Salt
6 tbsp	Fresh lime juice
6 tbsp	Fish sauce
1 tbsp	Granulated sugar
6 cups	Fat-free Coconut milk
6 each	Red bird eye chilis

Methods Of Preparation:

• There are many ways you can steam chicken, but I do that first in in a large stock pot with strainer.

• While chicken is cooking, peel ginger, small dice chilis, quarter mushrooms, and measure out ingredients.

• Pull the chicken out and let cool on cutting board.

• In a large stock pot, add stock and simmer for 20 minutes.

• Add other ingredients except chilies and coconut milk and simmer for 10 minutes.

• Small dice the cooled chicken breasts and add to the soup.

• Add chilies and coconut milk and serve.

Hint: When buying stock, refer to the post, All You Need To Know About Stock!

Hint: Steam chicken about 3/4 of the way. You want to finish it in the soup simmering process.

Hint; Red bird eye chilis are a little hard to find. Just use a really hot pepper. It brings a kick not fire. I promise! The coconut milk really tones it down.

Hint: You can use button mushrooms for a cheaper mushroom option.

Hint: A great garnish for the soup is cilantro.

Recipe: Shrimp & Okra Gumbo

Here in the NC, this winter has been everything but ordinary! It is amazing how much snow we have gotten! So, one more soup recipe just seems right! This one is a Johnson & Wales favorite! Not only is it world-renown chef chef approved but it is also a healthy recipe! Without further ado.....

Before Getting Started: I have some hints for you!

Hint 1: If you see that the onions still need to cook, and they will scorch from the small amount of oil in the pan. Add a little water.

Hint 2: When cooking the shrimp, I like to cook till the outside look done, but they are not fully cooked through. This allows them to finish in the soup and are guaranteed not to be over-cooked.

Hint 3: Gumbo file is a powder. You can find this on the baking aisle with all the other spices, dried herbs, and powders.

Hint 4: It is best to cook the brown rice yourself. So, below the recipe is a how you cook brown rice. The night before use brown rice in your meal... Make it mexican night and set aside the  cups needed for this recipe! This is a great way to make sure the rest of the peppers are utilized as well.

Shrimp & Okra Gumbo 

Amount of Servings: 16

Ingredients:

A/N         Vegetable Oil

4 oz.         Onions, Diced

4 oz.         Celery, Diced

2 1/2 tsp. Garlic, Minced

2 lbs.        Shrimp, Cleaned & Sliced

32 oz.       Fish Stock

2 tsp.        Paprika

2 tsp.        Gumbo File

1/2 tsp.    Cayenne

1 lb.          Okra, Sliced

4 oz.         Red Pepper, Diced

4 oz.         Yellow Bell Pepper, Diced

4 oz.         Tomato, Diced

1/2 tsp.    Black Pepper, Ground

4 cups      Brown Rice, Cooked

Method Of Preparation:

1. You will need to cook your rice first if you have limited amount of large pots.

2. In a large saute pan or pot, lightly coat with vegetable oil.

3. Over medium heat, saute onions, celery, and garlic until onions are translucent.

4. Add shrimp and cook until shrimp are no longer pink.

5. Stir in fish stock and remaining ingredients.

6. Allow to simmer for 45 minutes to allow the flavors to blend nicely.

How To Cook Brown Rice:

1. In a large pot, put 4 cups of water for every 1 cup of rice. Bring water to a boil. Adding a bit of salt will bring a faster boil.

2. Measure out your rice. In a strainer, let cold water run over it. You are removing the flour or talc. If your strainer has too bog of holes then sit in a large bowl. This is how the Chinese do it anyway. The rice will sink, and the rice coating will rise naturally.

3. Once water is at a boil, pour in rice. Stir once.

4. Over medium heat, the uncovered rice will continue to boil for 30 minutes or so.

5. After 30 minutes, the rice should be al dente. Strain in the sink for 10 seconds.

6. Sit back on the stove (not on the burner) and cover tightly. Let steam for 10 minutes.

7. Fluff with a fork then salt to taste. When putting in soups, I generally wouldn't salt.

Recipe: Creamy Potato Soup

     This is a recipe I just throw together really so to post a recipe is a little difficult. I use the cooking process of how they teach us to make soups at Johnson & Wales and add my own flair. So, here is my personal recipe for potato soup! Enjoy!

Before Getting Started: I have some hints for you!

Hint #1: When using potatoes in your soup, get those on the stove while you prep other ingredients to be most time proficient!

Hint #2: Cut potatoes all one size. I personally cut them in half and then in half again. Just make sure they are all a similar size.

Hint #3: Start potatoes in cold water to cook evenly.

Hint #4: Buying quality stock is important! Using organic keeps your soup staying natural. There is so much junk in stocks and broths these days! Check the ingredients!

Stock Ingredients Should Be: Bones, Onions, Leeks, Carrots, Celery, and possibly Tomato Paste.

Ingredients:

• 5 lb. Bag of Yukon Gold Potatoes (must be this type)

• 1 tbsp. Extra Virgin Olive Oil

• 1 lg. Yellow Onion

• 16 0z. Celery

• 3 cloves Garlic

• 1 stick Butter, Unsalted

• 32 oz. Organic Vegetable Stock

• 16 oz. Heavy Cream

Method Of Preparation:

1. Wash, peel, and cut potatoes in quarters. Throw them in the pot with cold water.

2. Potatoes should boil for 20 minutes or until mushy.

3. While potatoes are boiling, set out heavy cream and stock so it doesn't go in the soup cold.

4. Peel celery to remove that fibrous outside and slice onions. Set Aside.

5. In a large saute pan, Put your 1 or 2 tbsp. of oil and heat to medium heat.

6. While sauteing, I like to use the garlic press and press 3 cloves into the onion and celery saute.

7. After onions are translucent, let cool for a couple minutes and then puree in processor. This works as a thickener and great for adding flavor when cooking for consumers who aren't a fan of vegetables will be dining with you!

8. Potatoes then need drained and put back in the stock pot. Add the butter (& turn your head).

9. After butter is pretty much melted, turn the heat to low/medium, mash potatoes, and add puree.

10. Slowly pour in stock and let the ingredients get warm. Let simmer for a few minutes. Then add the heavy cream. Then keep warm and serve!

     I like to add a little sour cream to mine. We had grilled cheddar cheese whole wheat sandwiches with it last night. I suggest crackers with maybe a sprinkle of chives. Have fun with it! Let me know what you think!

Recipe: Chewy Granola Bars

I finally have what I think is a perfect granola bar. I like them to where I feel like I'm cheating and need a cup of coffee or glass of milk. I like chewy with a crunch and has a rich peanut butter taste! So, if you like that then you will love these!

     Remember to grease the wax paper. Ha! I probably would have enjoyed then more if I wasn't picking wax paper out of them all week.

Ingredients:

• 1 cup All Natural Creamy Peanut Butter

• 1/2 cup Organic Blue Agave Nectar (or Honey)

• 1/2 cup Pure Maple Syrup

• 1/2 cup Brown Sugar

• 1-1/2 cup Rolled Oats

• 3/4 cup Wheat Flour

• 1/4 cup Ground Flaxseed/Bran (optional)

• 1 tsp. Seat Salt

• 1/4 cup Sunflower Seeds 

• 1/4 cup Organic Dried Cranberries

• 1/4 cup Wild Dried Blueberries

• 1/4 cup Semi-sweet Chocolate Chips

• 1/4 cup Pumpkin Seeds

Method Of Preparation:

1. Preheat oven to 350F. 

2. In hot water, let cranberries soak to soften.

3. Cream the butter and sugar in a mixing bowl on medium speed.

4. After combined, add the syrups.

5. On low, add the oats then flour then flax or bran and season with salt. Taste test the dough.

6. Cover pan with wax paper and grease the paper. Choose an oil or butter.

7. Spatula the dough evenly into the pan. Add everything but chocolate chips on top.

8. Se timer for 20 min and watch from there. When it is golden brown around the edges it is done. The center will be a little doughy immediately so set aside and let cool. Add chocolate chips and press into the bar.

9. Pour a glass of milk and enjoy! Tastes great the next morning with a cup of coffee.

Hint:  Cutting while warm seems to be easier. Enjoy!

Serving Size: 8x8 size pan

Approximate Prep/Bake Time: 35 min.

Hope you enjoy! And let me know if you find your own renditions and how those work out!

Recipe: Winter Salad

This is a great winter salad! I created this when I was doing my ex-ternship at the Greenbrier Sporting Club. Part of schooling at Johnson & Wales includes a 3-month internship  and you must create a dish that is suitable for the menu at the place you are working. This was my dish I introduced to the resort.

It consists of grilled Grannysmith apples with apple cider caramel sauce & the salad has Earthbound mixed organic greens, dry roasted walnuts, dried cranberries, cranberry tuille cookie (optional), thin slices of butternut squash, and a wedge of Humboldt Fog cheese. The greens are dressed in bacon and apple cider vinaigrette.

Apple Cider Caramel Sauce

Tuile Cookie

Bacon & Apple Cider Vinaigrette

Variations could include substituting the squash for sweet potato and/or the Humboldt Fog to a cheese that is more popular like a chevre. To purchase, I would get my ingredients at Trader Joe's simply because I always am impressed with their dried fruit, produce, and artisanal cheeses, and nuts.