On Monday, June 1st, Foodstand partnered with Slow Money NYC to host a special event called the Foodstand Spotlight Series, featuring five budding ‘good food’ entrepreneurs. Each took to the stage to share their business ideas and work, where in return they got advice from a panel of experts including investors, marketers and innovators.
The audience also provided the entrepreneurs with live feedback — advice and creative ideas to help them grow their businesses — via text polling. This will be an ongoing monthly event that will feature five of the newest and brightest in the food industry and help them shine.
The event was very inspiring and highly recommended for anyone in the food industry looking to expand their food companies, business networks, share new ideas and support ‘good food.’
Read my full story and meet the Food Stars on Foodable TV Network:
Happy Mother’s Day! What a gorgeous day it is today to celebrate Mom and all the awesome things she does every day of the year.
I’m posting this recipe today in honor of MY Mom, who loves Chocolate and Orange, in any form, and who I promised to make this delicious thing for when I go home to see her in June.
This gorgeous Chocolate Orange Tart is something I made recently for a photography event at Drift Studio in NYC hosted by eyeFi, a really cool app that allows photographers to upload their photos to the internet via a WiFi enabled SIM card, directly from their DSLR cameras.
They asked me to bring some food and style a lovely still life for the photographers to shoot at the event and it was quite the hit that people actually started eating the tart off the still life set! (LOL- Who can blame them?!)
The tart is made with luscious semi-sweet chocolate and cream with a dash of orange flower water and baked in a graham cracker and cocoa crust,then topped with a gorgeous shiny chocolate glaze and homemade candied orange peel made from a Cara Cara orange, for extra citrus zing that balances out the richness of the creamy chocolate center.
I’m wishing all the Moms out there an amazing Mother’s Day today and hope you’re indulging in something sweet and lovely, just like YOU.
Chocolate Glazed Orange Tart w/ Candied Orange Peel
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours, 45 minutes
Yield: 8-10 servings
Serving Size: 1 piece
Ingredients
Chocolate Tart Shell:
1 package of graham crackers (9 total)
1/4 cup unsweetened cocoa
5 tablespoons unsalted butter, melted
Tart Filling:
1/4 cup sugar
1 1/4 cups heavy cream
9 ounces bittersweet chocolate chips (or chopped)
2 large eggs
1 teaspoon orange flower extract or Grand Marnier liqueur
1/4 teaspoon salt
Chocolate Glaze:
2 tablespoons heavy cream
1 3/4 ounces bittersweet chocolate chips or chunks
1 teaspoon corn syrup
1 tablespoon warm water
Candied Orange Peel:
1 orange (Cara Cara is what I used)
2 tablespoons water
1/4 cup sugar
Instructions
Preheat oven to 350 degrees.
Make the chocolate tart shell:
In a food processor, crush the graham crackers into a fine crumb, add the cocoa and pour into a large mixing bowl.
Add the melted butter to the cracker cocoa crumbs and stir together until mixed well with no lumps.
Press the crumbs evenly into a 9-inch tart pan, about 3/4 inch up the side of the pan.
Bake for about 10 minutes and let cool in the pan on a baking rack.
To make the filling:
Bring the cream to a boil then pour over the chocolate chips into a large mixing bowl and let stand for about 5 minutes until the chocolate starts to melt, then stir together until smooth.
Whisk the eggs, orange flower extract and salt in a separate bowl, then fold into the melted chocolate.
Pour the filling into the cooled crust and bake until the filling is set about 3 inches form the edge, about 20-25 minutes. (The center should still be a bit wobbly).
Cool the tart in the pan on a cooling rack for about an hour.
To make the chocolate glaze:
Pour the cream into a saucepan and bring to a boil, remove from heat.
Pour in the chocolate chips or chunks and stir until melted and smooth.
Stir in the corn syrup and then the warm water.
Pour the glaze over the cooled tart, then tilt the glaze to evenly cover the top. Let stand until glaze is set about 1 hour.
To make the candied orange peel:
Using a vegetable peeler, peel off the skin of the orange into long strips, then cut into thin matchstick pieces.
Place the orange peel in a saucepan and cover with cold water, bring to a boil for about 30 seconds. Remove from heat and drain the peel, rinse out the saucepan.
Add the peel back into the saucepan and add the sugar and water, stirring everything together and bring to a boil. Reduce the heat to medium-low and cook for about 20 minutes until the peel becomes translucent and the sugar water becomes thick and syrupy.
Remove from heat and place the orange peel with a fork on to a plate and let cool. The orange peel will cool and harden with a sugary coating when ready. Place the candied orange peel on top of the chocolate tart and serve.
Note: orange peel can be made a day ahead and stored in an airtight container until ready to top the chocolate tart. Tart can also be made a day ahead without the chocolate glaze, covered loosely with foil and stored in the fridge. Bring to room temperature before topping with the chocolate glaze if making ahead.
Notes
Note: orange peel can be made a day ahead and stored in an airtight container until ready to top the chocolate tart. Tart can also be made a day ahead without the chocolate glaze, covered loosely with foil and stored in the fridge. Bring to room temperature before topping with the chocolate glaze if making ahead.
Recipe adapted from Epicurious
I recently did a food styling project for Morningstar Farms to promote some of their new products to local food editors in NYC, and one of them I got to sample and loved was their Spicy Indian Veggie Burger. I’m not normally a fan of frozen food products and I’m definitely not a Vegan, but I was really impressed with the flavor and texture of these, and decided to make a delicious Curry Cilantro Slaw to go with it along with a Peanut Satay Yogurt Sauce for topping served with some Grilled Pita.
The Indian Veggie burgers have organic red lentils, chickpeas, carrots, potatoes, peas, bell peppers, coconut cream and curry seasonings in them, and are 100% vegan. They are super easy to cook too – I just cooked them for about 10 minutes in a sauté pan, but they could also be grilled or microwaved. The best part is they are only 130 calories and have lots of protein in them so they’re healthy and a great vegan/vegetarian option when you’re seeking lighter fare.
My Curry Cilantro Slaw is super delicious as a topping and side salad with grilled pita bread (or you could stuff it all into the pita, or Naan bread if you wish). The slaw has purple and white cabbage, carrots, celery, honey, olive oil, cilantro, golden balsamic vinegar, and some indian spices such as black sesame seed, cumin seed, curry powder, and indian red pepper to give it a little kick, then topped with toasted crushed peanuts for some extra crunch.
The best part? My Peanut Satay Yogurt Sauce – made with Greek yogurt, satay seasoning, and some peanut butter with a little dash of Indian red pepper. The creamy sauce goes perfect on the burgers and cools the heat and has a delicious peanut-y savory taste. You can find satay seasoning online at Penzey’s (the brand I use) or on Amazon – it has a gorgeous blend of spices such as salt, brown sugar, garlic, onion, coriander, shallots, ginger, turmeric, paprika, galangal, cayenne and lemongrass..so good! And of course you could substitute any nut butter you wish for the sauce – cashew, sunflower, or almond butter would be great too.
And of course if you are feeling adventurous and have the time to make your own Indian burgers from scratch, I found a great recipe from Whole Foods which would be great with the Curry Slaw and Satay Yogurt Sauce as well. You could also serve this with some curry chicken, spiced beef or lamb burgers, or even spicy grilled fish and it would be equally delicious!
Also, just a heads up – this recipe feeds a crowd (about 6-8 people). If you’re only serving a few, just cut the recipe in half (or quarter it if you’re dining solo!) Enjoy.
Indian Burgers with Curry Cilantro Slaw & Peanut Satay Yogurt Sauce
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 6-8
Serving Size: 1-2 burgers with 1 piece of pita, 1/2 cup of slaw,
Spicy Indian veggie burgers, served with a Curry Cilantro Slaw and Peanut Satay Yogurt sauce served on grilled pita bread.
Ingredients
Curry Cilantro Slaw:
2 tablespoons golden balsamic vinegar
Juice from 1/2 fresh lime (about 2 tablespoons)
4 tablespoons honey or agave nectar
2 tablespoons olive oil
1 teaspoon curry powder
1 teaspoon Indian black sesame seeds
1/2 teaspoon cumin seeds
1/4 teaspoon indian red pepper
1 tablespoon sea salt
1/2 tablespoon freshly cracked black pepper
8 cups shredded coleslaw (cabbage and carrots)
1 cup diced celery
1/4 cup chopped fresh cilantro
1/2 cup peanuts, toasted and crushed
Peanut Satay Yogurt Sauce:
1-17.6 ounce container Greek yogurt
4-5 tablespoons Peanut Butter (or Almond, Cashew or Sunflower butter)
2 tablespoons Satay seasoning
1/4 teaspoon Indian red pepper
Spicy Indian Burgers:
8 frozen Spicy Indian Burgers (2 packages) (Morningstar farms)
8 slices pita bread or naan bread
Instructions
Curry Cilantro Slaw:
In a large bowl, mix together the vinegar, lime juice, honey, olive oil and seasonings.
Add coleslaw mix, celery and cilantro and mix together well.
Heat a small saute pan over medium heat and toast the peanuts until lightly browned.
Remove from heat and let cool, crush into small pieces and add to the coleslaw, reserving a small amount for topping the burgers.
Cover and place in the refrigerator for about 15 minutes to let flavors meld.
Peanut Satay Yogurt Sauce:
Place all the ingredients in a small mixing bowl and stir together.
Cover and set aside in the refrigerator while preparing Indian burgers and grilled pita.
Spicy Indian Burgers:
Heat a large saute pan over medium heat.
Spray cooking oil on each side of the burgers and cook for about 10 minutes, turning half way through until golden brown.
Cook burgers in batches and set aside.
Spray a little more oil on the pita or naan bread and cook until lightly browned, for about 2-3 minutes, turning to cook both sides.
Serve the burgers hot with grilled pita bread topped with Peanut Satay sauce, and Curry Cilantro slaw on top or on the side as a salad (or stuff it all inside the pita or naan bread).
Serves 6-8.
Notes
- You can also substitute any nut butter (cashew, almond, sunflower seed) for the Satay Yogurt sauce.
- The slaw and yogurt sauce would also be equally delicious on grilled spicy chicken, beef or lamb burgers or spicy grilled fish.
- If you're serving only 2-4 people, cut the recipe in half.
It gives me great pleasure to tell you that my Cooking with Color 4 Kids cooking TV show was selected as an honoree for this year’s BRIC B Free Awards, and was a finalist of three for the award. We didn’t win the overall category but we DID win “Outstanding Program Feature/Segment” for the “B Healthy” category which was quite the honor!
BRIC’s second annual B Free Awards took place Saturday, March 21, 2015 at BRIC Arts | Media House to celebrate the diversity and excellence in Brooklyn Free Speech television programming. David Hillman, my Producer and Co-Creator and I had a great time at the awards show and met other honorees and award winners on the red carpet at the after party. Congratulations to all and a big thanks to BRIC, our production crew and everyone that has helped make our TV show a reality and success. #DREAMBIG 🙂
WATCH THE SPRING 2015 EPISODE BELOW!
SPRING 2015 EPISODE
For my new Spring 2015 episode, I came up with some great recipes that celebrate the vibrant light and bright colors of Spring: greens and yellow, red and pink, blue, etc.
I made three colorful and healthy recipes including Ham, Cheese, Asparagus and Spinach Quiche with a Quinoa Crust, a Spring Mixed Berry Salad, and Black Bean Raspberry Brownies for dessert.
Spring Berry Salad
Black Bean Raspberry Brownies
On set with film crew
On set getting ready to shoot
Ham, Spinach & Asparagus Quiche w/ Quinoa Crust
We also included some fun video footage from the South Beach Wine and Food Festival in Miami this past February, and interviewed some kids and cooking instructors at one of the local HealthCorps after school cooking programs at a high school in Brooklyn.
One of my favorite things to do in the world is traveling – especially with my group of awesome girlfriends. We usually do a few group trips a year as we all live in different parts of the country: Nashville, NYC, Florida, Pennsylvania, Texas, Georgia, LA..etc.
We decided to do a road trip to Houston, Texas this time around for a fun weekend of awesome food, cocktails and a trip to the annual Houston Rodeo! What a blast we had! I have to admit I’ve never been to a rodeo before but it was truly impressive watching those cowboys riding bulls and cowgirls racing around the rodeo field.
We even got to see the country star Billy Currington perform live, fireworks and all!
Another fun experience was the Pedal Party around the Montrose area of Houston – there was 15 of us on this big mobile beer wagon with music, a tour guide, bartenders, lots of beer, and we pedaled our way around this fun neighborhood bar hopping and drinking, eating…and drinking some more…
..so much fun!!!
Of course one of my missions on any trip is finding amazing food in each town we visit – and we had plenty of it! We had a truly delicious brunch at Liberty Kitchen & Oysterette – a great place with an outdoor patio and great food!
I got to meet Executive Chef Travis Lenig which was a delight. We ordered a feast fit for a king and his crew! Lobster Mac & Cheese, Buffalo Mac & Cheese, fresh Gulf oysters, pitchers and pitchers of Mimosas, Bourbon Maple Bacon, Eggs Benedict, Southern Biscuits, Tuna Tartare, Homemade Bacon Jam, Crispy Fish & Chips and were treated to Coconut Cream Pie and Bourbon Bread Pudding for dessert, compliments of the house! Click here to check out their awesome menu.
Gulf Oysters
Tuna Tartare
Amazing Brunch!
Bourbon Maple Bacon
Lobster Mac & Cheese
Buffalo Chicken Mac & Cheese
Salmon Eggs Benedict
Crispy Cod Fish & Chips
Mimosas Galore
Eggs Benedict
Crispy Fries
Crispy Cod Fish Sammie
Chef Travis & Jackie
Bacon Jam
Bourbon Bread Pudding
Coconut Cream Pie
Liberty Kitchen & Oysterette
Liberty Kitchen & Oysterette
Liberty Kitchen & Oysterette
Our awesome autographed menu
Gosh we are a spoiled crew. And we laughed our heads off with great conversation and autographed the menu (as we always do on our girls trips) for a fun keepsake. Such an awesome restaurant sitting outside on the patio in the sunshine and excellent hospitality and service..highly recommend a visit there if you’re ever in Houston!
We also decided to cook for St. Patty’s Day at my friend Pam’s house – I made a delicious Irish Stout Beef Stew, (click here for the recipe!)
a lovely fresh salad with greens from her garden, along with some Sourdough bread and red wine (and Guinness Stout!) to accompany…
with Butterfinger Pie for dessert! O.M.G. How delicious that was with a warm chocolate fudge sauce on top! YOWZA.
Such a great group of girlfriends and it was awesome making new friends too in the friendly state of Texas! Next on the map? The Hamptons in July and Austin in October! Stay tuned!
Check out more fun photos below from the trip!
Irish Stout Beef Stew Recipe
1 cup seasoned pan-searing flour
4 tablespoons canola oil, divided
2 pounds boneless chuck beef or sirloin steak, cut into 1-inch cubes
2 large onions, sliced
2 tablespoons minced garlic (3 cloves)
2 bottles Irish stout beer (like Guinness)
1 14-ounce can low-sodium beef broth
1 tablespoon tomato paste, mixed with 1/4 cup of water
2 cups baby carrots or large carrot chunks
6 Yukon Gold potatoes, quartered into chunks
4-5 turnips, cut into large chunks
¼ cup corn starch or roux thickener and water slurry (optional)
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Sourdough or Irish Brown Bread and butter, for serving
Preheat the oven to 350 degrees F and heat 2 tablespoons of canola oil over medium-high heat in a large cast iron enamel braising pan or Dutch oven.
Cut the beef into 1-inch cubes, dredge with seasoned pan-searing flour and brown in 2 tablespoons of canola oil over medium high heat for about 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon and set aside.
Add sliced onions to the pan along with another 2 tablespoons of canola oil and saute for about 5 minutes until tender. Add the 2 tablespoons of minced garlic and saute another minute.
Add Guinness beer and cook with onions for a few minutes, stirring and scraping pan to loosen the brown bits. Add the beef broth and cook for another few minutes.
Return the seared beef to the pot, add the tomato paste mixture, baby carrots, potatoes, salt and pepper to taste, and bring to a boil.
Cover and place the pot into the oven and let the goods simmer for about an hour. Remove from oven, stir and reduce heat to 300 degrees. At this point, if the stew is not thick enough for your liking, add a slurry of starch or roux thickener mixed with some water (about 1/4 cup) into the stew and stir well throughout. You can also smash a few of the potatoes to thicken it up a little bit.
Add the turnips and place the stew pot back in the oven to braise for another 30 minutes to an hour.
Let the stew cool on top of the stove uncovered for about 15-20 minutes to let it thicken. Serve with Sourdough or Irish Brown Bread and butter with a fresh green salad and a glass of Guinness Stout or red wine.
The holidays are rapidly approaching, and that means plenty of parties, get-togethers and entertaining with family and friends which is why this is my favorite time of year! I always love to get together with friends and family and have a holiday brunch where we all bring a lovely dish, and sit around the table eating, drinking and talking for hours as we catch up on each other’s lives and laugh a little. That’s what the holidays are all about in my opinion. Sharing, laughing, loving, eating and drinking.
One of my favorite things to make for brunch is this Spinach, Ham and Cheese Strata, a delicious breakfast casserole, made with bread, milk, cheese, eggs, ham or bacon, and some fresh sautéed veggies all baked in to a big pot of goodness. It’s rich, creamy, hearty and incredibly delicious, a savory bread pudding, if you will – and a great way to use some of your leftover holiday ham, veggies and cheese! It goes great with a green salad, some fresh fruit and mimosas (and of course lots of coffee, tea and holiday pastries on the side!)
This recipe is really easy to make, especially with my amazing KitchenAid® Artisan® Series Stand Mixer. The best part about making a Strata is that you just throw all the wet ingredients and spices in the bowl of your stand mixer and whisk it all together on low speed for a few minutes to beat the eggs, milk and cheese together. Then you layer all the ingredients in the casserole dish the night before, allowing the bread to soak up all the luscious custard and flavors overnight, and then you just pop it in the oven and bake it in the morning. (And maybe even get to sleep in a little or go back to bed while it’s cooking!)
I used a French Bread Round Loaf, but you could also use whole wheat bread or croissants or Challah bread for a touch of sweetness. You can also substitute crumbled sausage, bacon or pancetta for the ham, and experiment with using some different cheeses if you like (I used shredded mozzarella, but any cheese that melts well like a Gruyere, Swiss or Cheddar will work great). You can also substitute broccoli or zucchini instead of spinach, or throw in some colorful peppers to add some extra color – the possibilities are endless, and all tasty using the same base recipe I created.
Entertaining with Ease: Holiday Brunch Strata w/ Ham, Spinach and Cheese
Prep time:
Cook time:
Total time:
Serves: 8
This is a lovely brunch casserole made with ham, spinach, cheese and french bread in an egg custard. Perfect for the holidays or Easter brunch!
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 medium sweet onion, diced
6 cups fresh baby spinach
3/4 lb. thinly sliced Virginia or Black Forest Ham
loaf of french bread, torn or cut into 1-inch cubes (about 7 cups)
Spray a 9-by-13-inch glass or ceramic baking dish with cooking spray.
Heat the butter and olive oil in a large sauté pan over medium heat. Add the onion and season with salt and pepper and cook, stirring occasionally, about 5 minutes. Add ham and cook for a few minutes, then add spinach until wilted.
Arrange 1/2 of the bread in the bottom of the baking dish, top with half of the cooked onion, spinach and ham mixture.Next sprinkle 1/2 of the shredded cheese on top. Repeat the layering one more time without cheese on top.
In a medium bowl, whisk together the eggs, milk, mustard, garlic powder, salt and pepper, cayenne.
Pour the custard evenly over the dish, pressing the bread down with a spatula to absorb the egg and milk mixture.
Sprinkle the remaining cheese on top and cover with a sheet of buttered parchment paper or foil. Refrigerate for 6-8 hours up to overnight.
Preheat the oven to 375 degrees F.
Bake the covered strata in the preheated oven for 30 to 35 minutes, or until the strata is cooked through and is brown around the edges.
To crisp and brown the top, remove the parchment or foil and turn on the broiler. Broil for about 3 minutes, just until the top is golden brown and cheese is bubbly.
Let rest for 10-15 minutes, then cut the strata into squares and serve hot.
Great with a green salad, fresh fruit and mimosas!
3.5.3251
Other Brunch Casserole and Strata recipes you might enjoy:
Fall is here and all of a sudden the craving sets in – Comfort. Food. I love chicken casseroles with veggies and pasta and all that naughty creamy goodness. But I’ve been trying to cut down on sugar and white carbs lately so I thought I would make a healthier version of a chicken casserole to keep it light but satisfy my craving for a baked pot of goodness.
I used an Italian Farro that I had on hand with Porcini mushrooms, and mixed in some sautéed zucchini, garlic and minced onions with a lovely Basil olive oil I have from 7Barrels.com that gives a fresh, herby flavor to go with the nuttiness of the farro. Farro is an organic semi-pearled whole grain that cooks easily and is great in place of white rice or pasta in casseroles. The good news is it’s high in protein and fiber and also low gluten and has a low glycemic index too (plus it’s super tasty too!).
First I sautéed some garlic and dried onion in the olive oil and then added the farro to toast it slightly to bring out the nutty warm flavors before adding the water and Sazon seasoning to cook the farro until plump and slightly chewy.
Then I sautéed the zucchini with more Basil olive oil and garlic until it was lightly browned.
Next I sautéed some seasoned chicken breast in brown butter, and mixed the farro and zucchini mixture together with some grated Parmesan cheese.
After the chicken was lightly browned, I topped the farro and zucchini with the chicken breasts and drizzled a little bit of the brown butter on top and popped it in the oven for about 20-25 minutes until the casserole was baked through.
For finishing touches, I sprinkled some dried thyme, Wild Mushroom crystal sea salt, and some red pepper flakes on top.
The flavors are absolutely spectacular and it’s a healthy alternative to fat-laden creamy casseroles we’re use to. All it needs is a lovely dry white Italian wine (like a Pinot Grigio) to go with it and you’ve got a happy, Fall day. Enjoy.
2 large zucchini, sliced in half lengthwise and cut into half moons
2 tablespoons Basil Olive Oil (7Barrels)
1 tablespoon minced garlic
Sautéed chicken:
3 large chicken breasts (approx. 1.75-2 pounds)
1 tablespoon seasoned salt or poultry seasoning (Instant Gourmet Original)
2 tablespoons unsalted butter
¼ cup grated Parmesan cheese
1 tablespoon Wild Mushroom crystal sea salt flakes (FalkSalt), for garnish
½ tablespoon dried thyme, for garnish
1 teaspoon dried red pepper flakes, for garnish
Instructions
Prepare the Mushroom Farro:
Preheat oven to 350 degrees.
Heat the olive oil in a large Dutch oven and sauté the minced garlic for 1-2 minutes over medium heat. Add the minced dried onion and farro, and sauté for another 3-5 minutes to toast the farro.
Add water and seasonings and bring to a boil. Reduce heat to a simmer and cook farro for about 18-20 minutes until farro is plump and slightly chewy.
Remove from heat and set aside.
Prepare the Zucchini:
Heat olive oil in a large sauté pan over medium high heat and sauté garlic for one minute (be careful not to burn). Add zucchini and sauté for another 5-7 minutes until soft and lightly browned. Remove from heat and set aside.
Saute the Chicken:
Thoroughly wash and pat dry chicken breasts, rub seasoning well on both sides of the chicken.
Reheat the large sauté pan over medium high heat, add butter and let melt and get slightly brown.
Add chicken breasts and cook for approximately 4-5 minutes total, turning once, until chicken is lightly browned. Remove from heat and set aside.
Prepare the casserole:
Place the cooked farro and zucchini in a ceramic casserole. Sprinkle Parmesan cheese into the mixture and stir together well.
Arrange the chicken breasts on top of the farro-zucchini-Parmesan mixture and drizzle some of the browned butter on top.
Bake the casserole at 350 degrees uncovered, for about 20-25 minutes until chicken is no longer pink and cooked through.
Garnish with Wild Mushroom crystal sea salt, dried thyme and red pepper flakes, and additional grated Parmesan cheese, if desired. Serve hot, with a green salad and a light, dry white wine such as Pinot Grigio.
Well, Spring is FINALLY here and the weather in NYC has been absolutely gorgeous this past week. I get so motivated when the weather warms up to go walking in the park, get moving around town, and most of all start eating healthy and maybe drop a few pounds or two to get ready for Summer. Plus, with all the gorgeous fresh fruits and veggies at the farmers markets – it’s hard to resist dreaming up some healthy, light recipes to get excited about making.
I know what you’re probably thinking – sometimes “low-carb diet” is a taboo word. And I’ve tried a few of them that have worked in the past (Atkins and South Beach Diet), but once I started eating normal again, the pounds just came back. So I’m making over my diet for the long term with foods that are good carbs – fresh green non-starchy veggies, low-glycemic fruits like berries and melon and citrus, light dairy including cheese and Greek yogurt, and healthy lean proteins across the board with omega3-enriched eggs, turkey, chicken, fish, beef, pork and seafood. My main goal is to cut out sugar and refined carbs like flour, pasta, bread, crackers, processed foods. Oh, the sugar cravings start kicking in the first few days, but once I get through the first week – it’s amazing how those cravings just go away. And my palate changes to crave all the good, healthy foods that actually keep me full and keep those cravings at bay. Yes, I will miss chocolate dearly. And crackers, and bread and pasta. But at the end of the day, once I start eating healthy low-carb, I actually FEELbetter. And SLEEPbetter. And my allergies and body aches GO AWAY.
I’m not talking about living on cheeseburgers, bacon and eggs my whole life. Just cutting down on the bad carbs that make me cranky. And tired. And have mood swings and blood sugar swings. It’s crazy how good I feel and hey, it doesn’t hurt to lose a few pounds along the way. So here goes – Day 1 of my Get Into Shape Low-Carb, Feel Good Diet for Spring. Let’s see if I can keep this going for a few weeks – who knows. I might not miss that chocolate as much as I think I will. And if I feel like cheating? Well a square of dark chocolate here and there (or a glass of wine!) might just have to happen. And I won’t feel guilty one bit. Especially when I’m feeling amazing in my bikini on the beach this summer 🙂
I whipped up this tasty recipe today for some grilled Parmesan Zucchini Beef Burgers & Sauteed Lemon Garlic Squash. The burgers are made with lean beef (but you can substitute ground chicken or turkey if you like), finely minced zucchini, egg, grated Parmesan cheese, salt and pepper, garlic powder and red pepper flakes, then grilled to perfection, served over an arugula salad with a light vinaigrette dressing. I sauteed the zucchini and yellow squash in a lemon-infused olive oil, with some crushed garlic cloves, a pinch of dill and red pepper flakes, and that’s it! Light, healthy, filling and totally delicious. I think I could do this all the time. Enjoy! (and wish me luck!)
Whenever the holidays roll around, I love to bake and experiment with luscious pies and savory tarts. Puff pastry is such an easy way to make appetizers fit for a crowd, especially when you buy it pre-made from the grocery store. (I especially like Dufour brand which I get from Whole Foods and Fairway stores in NYC, it’s super flaky and buttery and light.) You simply roll them out on to a floured surface or a non-stick silicone baking mat (try Silpat), score the edges and prick a few holes in it and pre-bake it for about 15 minutes. Then, you can top it with any sweet or savory topping you like and bake it into a buttery, crispy delightful tart (or cut the pastry into smaller rounds with a biscuit cutter) to feed a crowd for brunch or a holiday appetizer.
I decided to top this one with some sauteed baby asparagus and garlic with red chile flakes along with three creamy melty cheeses: ricotta, gruyere and parmesan and a hint of lemon zest. All you gotta do is create your masterpiece, pop it in the oven and cut it into squares and you’ve got a crowd-pleaser waiting to happen and a party in your mouth. If you’re not a big asparagus fan, try experimenting with some other veggies: broccoli, mushrooms, brussels sprouts, butternut squash, spinach – whatever you fancy, and play with other cheeses, as long as they are good for melting such as Monterey Jack, Brie, Gorgonzola or Mozzarella. The ricotta base I wouldn’t substitute though – it gives it a creamy layer of flavor and texture that’s just too good to give up and protects the pastry base from getting soggy from the vegetables and cheese. Throw some cooked bacon, ham or prosciutto on it too if you really want to add some savory flavor. And if you want to go the extra mile and make your own pastry dough, go for it – but it takes a lot longer and a little more elbow grease to get it perfect. Happy Holidays!
Heat olive oil over medium heat and saute asparagus spears with the shallots for about 5-7 minutes until they get soft. Add minced garlic and red pepper flakes and saute for another 1-2 minutes. Remove pan from heat and set aside.
In a large mixing bowl, add ricotta, whisked egg, half of the Parmesan cheese, thyme, lemon zest, sea salt and pepper.
Roll out pastry sheet into a 16"x10" rectangle on to a Silpat (silicone baking mat) or parchment paper. Score around the edges 1 inch border and prick the base of the pastry with a fork in several places. Bake the pastry in oven for 15 minutes. Remove from oven and let cool for a few minutes before adding toppings.
Spread the ricotta and cheese mixture over the base of the puff pastry evenly. Top with sauteed asparagus, shallots and garlic, laying out asparagus spears in a flat row across the pastry.
Sprinkle over the top the shredded Gruyere cheese and the rest of the Parmesan cheese. Sprinkle additional fresh thyme if desired.
Place the tart (on the Silpat or parchment paper base) on a rectangle baking sheet into the oven and bake for 20-25 minutes until pastry is crisp and golden brown and the cheese on top is bubbly.
Remove from oven and let cool for about 5-10 minutes. Cut tart into squares and serve.
Notes
Delicious for a holiday brunch or appetizer (you can always cut tart into bite size pieces to feed a crowd).
Serve with a crisp white wine such as Pinot Grigio or Chenin Blanc.
There’s no better time than Memorial Day weekend to break out the grill and cook up some tasty BBQ to celebrate the beginning of Summer! I had the opportunity to create some recipes with Stoli Vodka for the holiday and decided to make Grilled Honey Orange Chicken Skewers with a Cucumber Orange Cilantro Salsa – a savory and light dish with tons of flavor and a hit of refreshment from the oranges and cucumbers. I used Stoli Ohranj (Orange flavor) and Stoli Sticki (Honey flavor) in both the chicken marinade and my delicious Honey Orange Blossom Cocktails.
The cocktails are made with a shot of each Stoli vodka flavor, honey, orange blossom water, vanilla extract, and organic lemon infused sparkling spring water, garnished with fresh orange slices and edible flowers. It’s light and refreshing with just a dash of honey and orange to cool your palette. It reminds me of a Creamsicle (remember those??) – the perfect treat for a hot Summer day.
I hope you enjoy the recipes and have an amazing Memorial Day weekend with family and friends..as for me, I’m hitting the beach for a dose of sunshine and R&R!
1 ½ pounds boneless, skinless chicken breasts or thighs
¼ cup fresh squeezed orange juice
¼ cup olive oil
1 tablespoon Stoli Ohranj vodka
1 tablespoon Stoli Sticki vodka
2 tablespoons honey
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced fine
6 chives, minced fine
½ teaspoon grated orange zest
1/8 teaspoon cayenne pepper
Sea salt and freshly ground black pepper, to taste
½ red onion, cut into large chunks
1 red, yellow or orange bell pepper, cut into large chunks
Cucumber-Orange-Cilantro Salsa:
½ large orange, chopped fine
½ cucumber, diced fine
1 tablespoon chopped fresh cilantro
6 chives, minced fine
1/2 jalapeno, minced fine
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
Sea salt and freshly ground black pepper, to taste
Instructions
Honey Orange Chicken:
Cut chicken into large chunks and set aside.
Soak wooden skewers in water for at least an hour before using (or simply use metal skewers to make your life easier).
Combine next 11 ingredients (orange juice through S&P) in a large mixing bowl, add chicken and let marinade in the refrigerator for at least 30 minutes up to 2 hours.
Remove chicken from fridge and let stand at room temperature for at least 15 minutes.
Preheat a grill or grill pan over medium-high heat.
Thread marinated chicken, red onion and bell peppers onto skewers (should make at least 4 large or 5 medium skewers).
Grill chicken skewers about 10-12 minutes until cooked through (internal temperature should read 165 degrees), turning once.
Serve with Cucumber-Orange-Cilantro and grilled pita or flatbread and Stoli Honey Orange Blossom Cocktails.
Cucumber-Orange-Cilantro Salsa:
In a medium mixing bowl, add diced cucumber, orange pieces, fresh cilantro, chives and diced jalapeno.
Add olive oil and vinegar, and S&P to taste, mixing thoroughly.
Serve on top of grilled chicken skewers or on the side.
Please do not share or use images without my expressed permission. If you want to share this post on social media, feel free, as long as you credit the story and recipes and photos to Kristen Hess/The Artful Gourmet and provide a link back to the original story on my website. Thanks!