Archive for the ‘Lunch’ Category

Sweet Corn & Mussel Chowder

Compliments of Celebrity Chef Jamie Oliver

Serves 4

 

 

Ingredients:

Olive oil

2 rashers higher-welfare bacon, chopped

1 small white onion, finely chopped

2 sticks celery, finely chopped

1 fresh red chili, deseeded and finely chopped

4 ears sweet corn

2 medium potatoes, peeled and chopped

900 ml organic vegetable or fish stock, hot

1 handful fresh, live mussels, from sustainable sources, ask your fishmonger, cleaned and drained

4 tablespoons single cream

1 small handful chopped fresh parsley

 

Directions:

• Heat a splash of oil in a large saucepan over a medium-low heat.
• Add the bacon, onion, celery and chili and sweat down for 5 minutes, stirring, until soft but not browned.
• Peel the husk from the corn and slice off the kernels with a sharp knife.
• Add the sweet corn and potato to the saucepan, along with the stock.
• Bring to the boil, then simmer gently for 10 minutes, or until the potato is soft.
• Blitz very roughly with a hand blender (or cool slightly, then blend in batches in a food processor, returning the chowder to the saucepan).
• Add the mussels and cream, bring quickly to the boil and cook for a few minutes until the mussels have opened – discard any that remain closed. You can take the mussels out of their shells, if you like.
• Remove from the heat and season.
• Divide the chowder between bowls and serve sprinkled with the chopped parsley.

 

 

Prep time: 8 minutes / Total time: 30 minutes / Oven temp: 375° / Servings: 6

 

 

Ingredients:

1 8-ounce package Freekeh Foods Original freekeh (1 cup)

2 1/2 cups vegetable broth

1 sweet potato or yam, scrubbed, diced and roasted (leave the skins on)

1 large red pepper, diced

1/2 purple onion, diced

4 garlic cloves, diced

2 tablespoons olive oil, or grape seed oil

3 to 5 tablespoons mild curry powder

1/2 cup dried cranberries or raisins

1 cup apricots, chopped

1 cup peas, frozen and thawed

1 cup sliced almonds or pepita seeds

Salt and pepper to taste

 

Directions:

• Pour 2 1/2 cups of water and the freekeh in a saucepan and bring to a boil for 1 minute.
• Reduce heat to low. Cover and simmer for about 25 minutes until the freekeh is tender.
• Once the freekeh is cooked, place in a separate dish to cool in the refrigerator.
• Scrub the sweet potatoes and cut into 1-inch cubes.
• Place sweet potatoes on a foil-lined baking sheet and drizzle a little olive oil on them.
• Bake in 375° oven for about 25 minutes or until tender.
• Remove from oven and set aside.
• In a large skillet, heat up oil over medium heat and toss in red peppers, onions and garlic.
• Cook for 3-5 minutes then toss in curry powder, salt and pepper.
• Cook further until the onions are translucent.
• Set aside to cool.
• Toss freekeh in bowl with vegetable mixture, add dried fruits, nuts, peas and sweet potatoes.
• Season to taste and serve.

 

Option: Try adding slightly steamed diced broccoli, sauted cauliflower, chickpeas or lentils to this recipe. Simply rinse and drain, then toss on in!

 

 

 

It’s shocking how much blood-pressure-raising sodium and belly-bulging calories are in many restaurant quesadillas. Chili’s Bacon Ranch Chicken Quesadilla, for example, tallies up a whopping 1,650 calories and 3,450 milligrams of sodium (that’s double the sodium that most of us should have in an entire day, say the recently-released 2010 U.S. Dietary Guidelines. Our Pritikin Vegetable Quesadilla has just 100 calories and 95 milligrams of sodium.  With Pritikin cuisine, there’s a very good chance you’ll never need blood pressure medication, or extra-large clothes.

 

Vegetable Quesadillas

Compliments of Chef Anthony Stewart

Serves 2

Nutrition Information (per serving):  100 calories, 1g total fat, 0g saturated fat, 5mg cholesterol, 6g protein, 3g fiber, 95mg sodium.

 

Ingredients:

2 cups julienned (sliced in long, thin strips) fresh vegetables
1 whole-wheat, thin-thin (lavash) bread
3 tablespoons shredded fat-free mozzarella cheese
1 tablespoon finely chopped fresh cilantro (optional)
2 tablespoons fat-free sour cream
¼ cup pico de gallo (no salt added) or no-salt-added salsa (such as Enrico’s brand)

 

Directions:

• In a nonstick skillet on medium-high heat, sauté vegetables until crisp tender, about three minutes.
• On a warm griddle or flat-top grill, place thin-thin bread and let the side facing the heat get hot.
• Turn the bread over on the griddle or grill, and sprinkle the cheese on top side.
• On half of the top side, spread the sautéed vegetables and cilantro.
• When the cheese begins to melt, fold the bread in half to cover the vegetables.
• Press firmly using a tool like a large firm spatula or bottom of a pan.
• Flip on the other side, grill for about 2 minutes, and press.
• Remove from heat.  Cut quesadilla into four pieces.
• Serve two pieces per person with fat-free sour cream and pico de gallo on the side.

 

 

The Classic Salad Nicoise

Compliments of Chef  Paul Sorgule

 

I can still vividly remember my first trip to France.  It was in August, 1991 and as my wife and I took in the sights, walking around Paris, we stumbled upon a courtyard bistro across from the home of Victor Hugo, who wrote Les Miserables.  It was a beautiful, sunny day so we decided to have an alfresco style lunch while people watching.

 

There are oftentimes those meals that just strike a chord.  It is oftentimes more than just the food; it is partially the time, the ambience, the company, or in this case the fact that we were in Paris – but this meal was one of my most memorable.  A fresh, crisp Salad Nicoise, crusty baguette and a refreshing glass of Sauvignon Blanc – it was perfect!

 

Every August I try to recreate that experience in my Adirondack home and have consistently placed this item on restaurant menus where I have served as chef.  This is my rendition of one of France’s gifts to the culinary world.

 

Salad Nicoise

Yields 2 Servings

 

 

Ingredients:

6 oz. – Fresh Yellow Tail Tuna

2 ea. – Hard Cooked Egg

6 ea. – Baby Yukon Gold Potatoes

6 slices – Thinly Sliced Cucumber

10 ea. – Haricot Vert

10 ea. – Nicoise Olives  (split in half)

2 cups – Frisee

2 ea. – Lemon Wedges

6 ea. – Italian White Anchovies (optional)

3 Tsp. – Extra Virgin Olive Oil

Fresh Lemon Juice  (from ½ lemon)

Sea Salt, to taste

Cracked Black Pepper, to taste

Crusty Baguette

French Sauvignon Blanc (Sancerre or Pouilly Fume)

 

 

Directions:

• Season the tuna with salt and pepper and in a hot, non-stick pan sear on all sides with a small amount of oil.
• Refrigerate immediately to stop the cooking and keep the tuna very rare.
• Chill for an hour and then slice into 6 cross-cut pieces.
• Simmer the potatoes in salted water until fork tender, refrigerate and split in half.
• Blanch the haricot vert, maintaining their snap, and shock in ice water.
• Boil the eggs for 10 minutes, chill in running water and peel.
• Cut in ½.
• Toss all ingredients except the tuna and egg in olive oil and lemon juice.
• Season with sea salt and fresh cracked pepper.
• Assemble as per photo or simply toss all ingredients together except the egg and tuna.
• Serve well chilled and make sure the wine is a French Sauvignon Blanc.
• Make sure that you allow ample time for people watching while enjoying this special meal.

 

 

 

Chef Paul Sorgule
Harvest America Ventures, LLC
28 Center Street
Saranac Lake, New York 12983
Email: psorgule@hotmail.com
Websites: www.harvestamericaventures.com  / www.culinarycuesblog.wordpress.com

 

 

 

 

 

Rosemary-Lemon Marinade

1/4 cup lemon juice

3 tablespoons olive or vegetable oil

2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves

1/2 teaspoon salt

1/4 teaspoon pepper

4 cloves garlic, finely chopped

 

Chicken and Vegetables

1 lb boneless skinless chicken breasts, cut into 1 1/2 inch pieces

1 small green bell pepper, cut into 1-inch pieces

1 small red bell pepper, cut into 1-inch pieces

1 small yellow bell pepper, cut into 1-inch pieces

1 medium zucchini, cut into 1-inch pieces

1 medium red onion, cut into wedges

2 dozen cherry tomatoes

 

Directions:

• In shallow glass or plastic bowl, or re-sealable food-storage plastic bag, mix all marinade ingredients.
• Add chicken, stirring to coat with marinade.
• Cover dish or seal bag; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours.
• 2 Heat coals or gas grill for direct heat.
• Remove chicken from marinade; reserve marinade.
• Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving about 1/4-inch space between each piece.
• Brush vegetables with marinade.
• 3 Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center.
• Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender.
• You can discard any remaining marinade.

 

For more kabob ideas, click here.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is perfect for a classic brunch or special breakfast dish, but it tastes so good and is so good for you, that you will want to eat it everyday. Built on a whole wheat, toasted English muffin, and topped with Smoked salmon (instead of Canadian bacon), poached Omega-3 eggs and tangy, low fat yogurt-based Hollandaise sauce, topped lightly with chives and pepper.

 

Smoked Salmon Eggs Benedict

Compliments of Stephanie Schuh and The Science of Eating

 

Ingredients:

4 Whole Wheat English muffins, split in half, toasted (keep warm)

8 oz Smoked Salmon, divided into eight portions

8 large, Omega-3 eggs without any cracks

1 Fat Free Greek Yogurt Hollandaise (Recipe Below)

4 Tsp. fresh Chives finely chopped

Ground Pepper to taste

8 pinches Paprika

 

 

Directions:

• Make the hollandaise, Recipe below
• Toast muffins and spray with a little I Can’t Believe It’s Not Butter if desired. Keep warm.
• Portion smoked salmon into eight portions and top the muffins halves.
• Fill an egg-poaching pan with water according to manufacturer’s directions OR use a “Microwavable Egg Poacher” DIRECTIONS BELOW.
• Spritz poaching cups with a little non-stick spray.
• Bring water to a boil and turn down to a simmer with the lid on.
• Gently crack eggs and slide into poaching inserts without breaking the yolk.
• Place lid back on and poach 3 ½ – 4 minutes.
• When done, turn out onto paper towels to drain extra poaching water.
• Quickly place on top of muffins topped with salmon, then top with Hollandaise.
• Sprinkle with chives, pepper and paprika.
• Serve immediately.

 

Microwave Egg Poacher Directions: 

• Spray the cups in the egg poacher with non-stick spray.
• Measure 1/2 tsp. of water into each cup
• Break a single egg into each cup of the poacher.
• Pierce the yolk of the egg once with the tine of a fork or the tip of a sharp knife. This will keep the egg from exploding in your microwave.
• Close the lid on the poacher and microwave on high for 60 to 90 seconds. (The time depends on the power of the microwave.)
• Remove the poacher from the microwave and let the eggs sit inside it for 1 to 2 minutes, depending on how well done you want the yolk.

 

 

Healthy Greek Yogurt Hollandaise Sauce

Makes about 1 cup

(Serves 4-6)

 

This is far healthier, with a lot less fat the traditional butter-based Hollandaise. This is guilt-free Hollandaise, so enjoy over eggs, asparagus, other vegetables, as a dipping sauce for artichokes or any dish finished with Hollandaise.

 

 

Ingredients:

1 Cup Fat Free Plain Greek Yogurt

2 Tsp. lemon juice

3 Omega-3 Egg Yolks

1/2 Tsp salt

1/2 Tsp Dijon mustard

1 pinch fresh ground pepper

 

Directions:

• Fill a medium (about 4 quart) saucepan with two inches of water. Choose a stainless steel bowl that will sit partially inside of the saucepan without touching the water to create a double boiler.
• Fill the pan without about two inches of water and bring to a boil, then turn down to a simmer.
• Beat yogurt, lemon juice, egg yolks well
• Heat over simmering water, stirring frequently, until sauce has thickened, approx 15 min (sauce will become thinner after about 10 min and then thicken again).
• Remove from heat and stir in salt, mustard, pepper and dill/parsley (if using).
• To serve, pour a tablespoon or two over Eggs Benedict.
• This sauce is also great over asparagus and other dishes suggesting Hollandaise.

 

Danny is sharing easy recipes for Breakfast, Lunch & Dinner that any home cook can make at home – a Frittata, Butternut Squash & Ginger Soup and even Coq au Vin!

 

Frittata

Compliments of Celebrity Chef Danny Boome

(Rescue Chef and ABC’s The Chew fame)

Yield: 6 servings

Recipe notes:

Level: Easy / Total Time: 20 min / Prep: 10 min / Cook: 10 min

 

Ingredients:

6 eggs, beaten

1-ounce Parmesan, grated

1/2 teaspoon black pepper

Pinch salt

1 teaspoon butter

1/2 cup chopped roasted onions

1/2 cup chopped country ham

1 tablespoon chopped parsley leaves

Method

 

Directions:

• Preheat oven to broil setting.
• In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt.
• Heat 12-inch non-stick, oven safe saute pan over medium high heat.
• Add butter to pan and melt.
• Add asparagus and ham to pan and saute for 2 to 3 minutes.
• Pour egg mixture into pan and stir with rubber spatula.
• Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.
• Sprinkle with parsley.
• Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy.
• Remove from pan and cut into 6 servings.
• Serve immediately.

******************************************************************

Butternut Squash & Ginger Soup

Compliments of Celebrity Chef Danny Boome

(Rescue Chef and ABC’s The Chew fame)

Yield: 6 servings

Recipe notes:

Level: Intermediate / Total Time: 1 hr 0 min / Prep: 20 min / Cook: 40 min

 

Ingredients:

1 (2 to 3 pound) butternut squash, seeded

2 tablespoons unsalted butter

1 medium onion, chopped

1 tsp. crushed garlic

2tsp fresh ginger

6 cups chicken stock

Nutmeg

Salt and freshly ground black pepper

 

Directions:

• Roast squash in a pre-heated oven (425) and cook for 20min.
• Once the squash has cooked, it should be soft to the touch, let it cool
• In large pot melt butter.
• Add onion, garlic, ginger and cook for about 8 minutes.
• Scoop out squash and add to the onion mixture.
• Add stock and bring to a simmer for about 15 to 20 minutes.
• With a blender blitz the stock,
• Stir and season with nutmeg, salt, and pepper.
• Serve.

******************************************************************

Coq au vin

Compliments of Celebrity Chef Danny Boome

(Rescue Chef and ABC’s The Chew fame)

Yield: 4 servings

Recipe notes:

Level: Easy / Total Time: 2 hr 5 min / Prep: 10 min / Inactive: 10 min / Cook: 1 hr 45 min

 

 Ingredients 

1 large chicken, (about 3 to 4 pounds), cut 10 pieces

Salt and freshly ground black pepper

1 tablespoon butter

1 tablespoon olive oil

5 ounces bacon, sliced into 1/4-inch pieces

1 large onion, halved and sliced

1 large carrot, peeled and roughly chopped into bite size pieces

2 ribs celery, roughly chopped into bite size pieces

12 pearl onions

2 tablespoons brandy

4 tablespoons all-purpose flour

3 sprigs fresh thyme

12 small mushrooms, cleaned, large ones cut in 1/2

2 cups chicken stock

1 bottle red wine

3 bay leaves

 

Directions:

• Preheat the oven to 350 degrees F.
• Place a large pot or a Dutch oven over medium-high heat.
• Season the chicken pieces with salt and pepper.
• When the pot is hot, add the butter and olive oil.
• Place the chicken pieces into the pot, skin side down so that they fit snugly yet have room to color.
• Turn them after 2 minutes then cook for a further 2 minutes on the bottom.
• Remove the chicken to a plate.
• Add the bacon and cook until golden.
• Reduce the heat to medium, add the sliced onion, carrot and celery and cook for 2 minutes.
• Blanch pearl onions in a 6 to 8-quart pot of boiling water 1 minute.
• Next, drain in a colander.
• When onions are cool enough to handle, peel.
• Set aside.
• Next deglaze the bottom of the pot with 2 tablespoons of brandy.
• Stir all the ingredients well, lifting the browned bits off the bottom of the pot.
• While stirring, add the flour and cook for 1 minute. (This will create a roux and hold in all the flavors that have been created.)
• Place the sprigs of thyme, the pearl onions and the mushrooms into the pot and give them a stir, then return the chicken to the pot.
• Add the chicken stock and simmer for 5 minutes.
• Add the red wine and the bay leaves; cover the pot and place into the preheated oven for 1 hour and 30 minutes, until the chicken is cooked through and quite tender.

 

The above recipes were specially created for the launch of T-fal Ingenio, a revolutionary 20pc set of cookware specially created for HSN.  For more information, log onto: www.t-falusa.com.

 

Vanilla Adds Flavor to Diets Without Calories and Fat

 

Spa Salad with Almond Vinaigrette

Compliments of: Victoria Shanta Retelny, R.D., L.D.N.

Makes 3/4 cup

10 ounces baby spinach leaves, torn into bite-size pieces
1/2 red onion, thinly sliced
1 cup strawberries, thinly sliced
1/2 cup sliced almonds
~ Almond vinaigrette (below)
~ Additional strawberries and almonds for garnish

Toss the spinach, onion, strawberries and almonds gently in a large bowl. Pour the vinaigrette over the salad and toss to combine. Garnish with additional strawberries and almonds.

Serves 2

Almond Vinaigrette
2 teaspoons Dijon mustard
2 teaspoons pure maple syrup
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/4 teaspoon Nielsen-Massey Pure Almond Extract
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup canola oil
1/4 cup natural rice vinegar

Whisk the Dijon mustard, syrup, vanilla extract, almond extract, salt and pepper in a bowl. Add the canola oil in a fine stream, whisking constantly until incorporated. This will emulsify your salad dressing and it will not separate. Add the vinegar slowly, whisking constantly.

Note: Emulsified liquids are generally unmixable and whisking them together gradually will force them to combine.

 

Vanilla is most commonly known as a flavoring in pastries, confections, and other desserts, but most people don’t realize that it can also act as a flavor enhancer, or potentiator. It increases our ability to taste other flavors by intensifying those flavors. Nielsen-Massey Vanillas, one of the finest pure vanilla and flavor extract producers in the world, offers a full line of vanilla products from Pure Vanilla Beans to Pure Vanilla Powder that can add flavor to dishes without the calories and fat.

Kale and Chicory Malfatti

Compliments of Giulia Scarpaleggia

Serves 4

 

Ingredients:

200 g of kale, boiled and squeezed

100 g of chicory, boiled and squeezed

Extra virgin olive oil

250 g of cow ricotta cheese

50 g of Greek yogurt

2 egg yolks

2 tablespoons of grated Parmesan cheese

Nutmeg

Salt

Flour

 

Directions:

Whether fresh or frozen, the important thing is that once boiled in salted water you drain the leaves well and squeeze them with your hands. Leave them for a few hours in a colander. Sauté vegetables in a pan with extra virgin olive oil and once cool, chop it with a knife finely. Mix veggies with the fresh ricotta and yogurt. Add at least 2 tablespoons of grated Parmesan cheese.

Season with salt and pepper, add grated nutmeg, then add 2 egg yolks to the mixture: mix well to form a soft mass. Use plenty of flour to shape small balls with your hands – large more or less like hazelnuts – so that flour can make a protective film and prevent malfatti from melting into boiling water. Put them on a tray spaced from each other until you’ve finished.

Meanwhile, bring a large pot of salted water to the boil and cook malfatti in batches. When they float to the surface – very few minutes, sometimes it only takes one – lift them out with a slotted spoon and season them to serve. They are excellent served with melted butter and crispy sage leaves.