salmon with lentils

i have been waiting and waiting for the weather to turn so i can start cooking fall-like meals.   today it was rainy and overcast, but still 72 degrees and muggy.  but, i can't wait for this crazy weather to cool, so i persevered and made a cozy, cold weather meal for my clients.  salmon with green lentils.  so very good, so very healthy, and so very comforting.  did you know that health magazine has selected lentils as one of the five healthiest foods?  it's true...i read it on wikipedia!  for some reason if wiki says so, i believe!  lentils are also super inexpensive and have a ton of protein.  so if you are a vegetarian (sorry), start eating lentils.  this meal comes together in no time after all of your chopping and prep work is out of the way.  start by adding boiling water to 1 cup of lentils and let sit for 15 minutes.  next heat some olive oil in a saute pan, about 3 tablespoons or so.  add 1 onion that has been diced, 2 leeks that have been diced, 1 teaspoon of fresh thyme, salt, and pepper.  only use the white and light green part of the leek.  if you are not use to preparing leeks, you have to soak the leeks in water to get rid of all the dirt that are in the folds.  i dice the leeks first and then soak in a bowl of water.  if they are really dirty, you will be surprised with all of the dirt that falls to the bottom of the bowl.  okay, anyway, saute the onion and leeks for 10 minutes until soft.  next add 4 celery stalks, chopped, 3 carrots, chopped, one minced garlic clove, 1.5 cups of low sodium chicken stock, and 2 tablespoons of tomato paste.  cover and simmer for 20 minutes or until the lentils are soft.  then add 2 tablespoons of red wine vinegar.  for the salmon - add salt, pepper, and olive oil and cook in a cast iron skillet for 3 minutes per side on medium high heat.  there you have it, a delicious and satisfying meal.  you can find the original recipe here.  gotta love ina!

fall cocktail

new favorite cocktail of mine.  i made a turkey breast with pan gravy for my clients and had some apple cider left over from the gravy.  i hate to waste, so i made a cocktail of vodka, water, apple cider, a cinnamon stick and a slice of apple for garnish.  it was so darn good i had a few!

ginger miso dressing

when i make a meal for my clients i try to pair the salads so they complement the main dish.  i made a shrimp curry the other night and sent along this salad.  it was a simple blend of romaine lettuce, cucumbers, shredded carrots (shred them yourself, please), artichokes, and chunky tomatoes.  the dressing i made was delicious.  it was easy and quick to make, and i had all of the ingredients in my fridge.  in a large jar add 3 tablespoons of white miso, 3 tablespoons of rice vinegar, 1 tablespoon of brown sugar, 2 teaspoons of sesame oil, 1/3 cup of orange juice ( i bought 2 navel oranges and squeezed the juice out), 1 tablespoon of finely minced ginger, 1/4 cup of vegetable oil, and 1 scallion, minced.  put the lid on and shake, shake, shake!  make your own dressing when you can - they taste better and are better for you!

gut bomb

sometimes i just want to be bad.  really bad.  and i can't think of anything more for that, than this meal.  heavy cream, sausage, cheese, pasta, and bread (buttered).  i made this a while back for myself and brian  - and it was delicious.  how could it not be with the above mentioned ingredients?  i did use light cream if that makes a difference to anyone who wants to try it...it shouldn't because it's still loaded with fat and calories!
start by boiling your pasta.  i used orecchiette because i like the shape of it, and little clumps of sausage get stuck in the wells.  next, cook the sausage in a saute pan.  i bought 2 hot italian links with casings.  remove the casings and tear into small bits with your hand.  continue breaking the sausage with a wooden spoon into small bits.  once the sausage has cooked through, put it on a plate lined with paper towels.  i wiped out the saute pan as well to get the remaining fat off.  i probably saved 5 calories with this 10,000 calorie dinner, but hey.  next, pour the cream into the same saute pan you used to cook the pork and heat to a slow, soft boil.  reduce to low.  toss the sausage back in with some spinach, and add the cooked pasta.  mix to incorporate and top with lots of parmesan cheese, salt, and pepper.  be prepared to lay on the couch after this one!  you'll feel really, really full...

kid friendly cauliflower

a few of the kids i cook for are not fond of vegetables.  at all.  except for green beans.  i will say though, they are starting to come around.  i think in the beginning i was preparing vegetables the way i like to eat them.  not how they like them.  i prefer a crisp vegetable, they prefer a softer vegetable.  to each is own.  i also like a drizzle of olive oil, some garlic or shallots, red pepper flakes, nutmeg, etc.  they don't.  so, how can i get these guys to eat their vegetables?  they are still growing after all, and it just bothered me so that they were pushing them aside.  (don't know why it bothered me, it just did.  eat your veggies!).  well, i found the answer... cheese!  who the heck doesn't like a cheese sauce over some broccoli or cauliflower?  who, i ask?  well, these guys gobbled it up.  i roasted some cauliflower in the oven at 425 degrees for about 20-25 minutes.  while that was happening, i shredded some cheddar cheese and blended it with some fat free milk in a sauce pan until the cheese melted.  it is a very thin consistency, so don't think your are going to have a velveeta processed cheese sauce here.  very little cheese sauce is needed to do the trick.  i figure that having some cheese on top of their vegetables is better than not having any veggies at all.  amen.

cud

you know i love burgers.  but my post today is not about this recipe, but about beef.  real, healthy, natural beef. i think my very first post on this blog was about a burger i made using white oak pastures beef.  i have actually had the pleasure and honor of meeting the owner/farmer of this farm. his name is will harris.  where am i going with this?  glad you asked.  a few weeks back, i read a post on eat sleep and exercise beth  that just completely put into words how i feel about eating, supporting, and buying locally grown food. why wouldn't you?  it is so important, especially today, to support "us".  to support our local farmers and their families.  white oak pastures has a 16 minute video that you absolutely, positively, have watch.  and you must watch it uninterrupted.  that's a direct order!  i watch this video from time to time and i honestly get chills when i watch it.  i am lucky enough to live in georgia where i am able to purchase this beef.  i have only been able to find it at whole foods.  and you know what - it's not that much more expensive.  once you have seen this video, i hope you will get on this band wagon with me.  i simply will not purchase and prepare beef for myself or my client's unless it comes from white oak pastures.  after you see this video you will know why.  one of my favorite things he says in the video (and there are many) is:  "you are what you eat, eats".  (i also love when he refers to his beef as "athletes".)  click on the link below and get ready to see what eating beef should be all about.  p.s. i love his last line in the clip.
p.s.s.  i also love opossum (his dog).

Cud

twice baked

i love twice baked potatoes.  if you buy a small potato (size of your palm) and make your filling with low fat, healthy ingredients, there is no reason why you can't enjoy these.  potatoes are actually a good source of potassium, vitamin c, and vitamin b.  scrub and wash the skin, that's where all the nutrition comes from.  bake the potato for 45 minutes or so at 400 degrees.  once cool enough to handle, cut off the top third of the potato and scoop out the flesh.  mix with a splash of fat free milk, low sodium chicken broth, fresh chives, a bit of shredded cheese, salt, and pepper.  fill the skin and pop back in the oven for 10-15 minutes. you know what else is good in these?  greek yogurt with a blend of your favorite fresh herbs.  i like using basil, chives, parsley, and thyme.

soba stir-fry

 stir fry doesn't have to be full of fat or sodium.  i made this stir fry last week for my clients and used tons of different vegetables and shrimp.  plus, i used soba noodles.  i decided on the soba noodles because they are incredibly healthy for you, and because it is an ingredient i don't think my clients are subjected to very often.  it's always fun to try something new, isn't it?  speaking of trying new things, i told you on an earlier post that i have been going out to a few of atlanta's best restaurants lately.  well, what i have been doing is seeking out the strangest, most unique items on the menu.  things i would never serve my clients or care to make.  chicken livers, pates, pork belly, etc.  it's so fun to try things that aren't on the typical restaurant menu.  where was i?  oh, back to stir fry.  i basically went with whatever vegetables looked good at the market that day.  i used broccoli, peppers, sugar snaps, mushrooms, and asparagus.  the options are endless.  use whatever you like or what's in your fridge.  to make the sauce, mix together in a small bowl, 2 tb low sodium soy sauce, 1 tb water, 2 ts fish sauce, and 2 ts of brown sugar.  heat 2 tb of peanut oil in a large skillet and add 3 cloves of minced garlic, 1 tb of minced ginger, and 1 ts of red chile flakes.  cook for 30 seconds.  meanwhile, cook the soba noodles according to the package.  once the oil is fragrant, add 1 pound of peeled, deveined shrimp and cook for 2 minutes.  remove the shrimp and set on a plate.  add your veggies to the skillet (or wok) and saute for 2-3 minutes.  don't over do it, no one likes soggy veggies! (or they shouldn't).  return the shrimp to the pan and stir to incorporate.  i chopped some fresh basil and cilantro and sprinkled it on top.  in a shallow bowl, add the soba noodles and top with the stir fry mixture.  so good and healthy for you!  by the way did you know that soba contains all eight essential amino acids, including lysine, which is lacking in wheat.  and that soba noodles also contain antioxidants??  next time you are craving stir fry, make your own and substitute rice with soba.  your body will thank you!

it's coming to an end

tomato season that is.  whatever will i do?  i have had so many incredible tomatoes this summer, that i simply don't know if i can purchase grocery store tomatoes.  nothing is better than a farm stand tomato, nothing.  well, except if you grow it yourself (something is so rewarding about eating food you have grown).  i gobbled up a few tomatoes from lucy's market and had this for dinner with a bottle of wine ( i did share - didn't want to, but i did...  the wine that is).
it was a simple dinner of bruschetta and white wine.  i grilled several baguette slices, topped with tomato and basil, salt and pepper.  that's it.
the basil came from my garden.  it's odd because my basil and mint are the only herbs that are still thriving.  usually at this time of year i am left with just rosemary.  does rosemary ever die?
anyway, i often like to have that cheese and cracker dinner, a big bowl of mussel's, or charcuterie, you know that slow, grazing dinner, where you just stand around and enjoy the company you are with.  god i love food.
my point is this...buy seasonal now and enjoy it while you can, for the season is changing and a whole bunch of delicious (root)veggies are next in line...just not the scrumptious tomato.

scallop skewers

 with the holidays around the corner, i thought i would post this recipe.  it's delicious and elegant.  for simplicity sake, let's make four skewers.  start by stripping four rosemary sprigs, but leave the tips on.  these are your skewers.  reserve and chop the leaves you pulled off.  pierce one mushroom and one scallop through the middle (like the photo above).  sprinkle the mushrooms and scallops with salt and pepper.  cover the tips of the rosemary leaves with tin foil, to avoid burning.  in a small bowl, mix 1/2 cup of fresh bread crumbs, 1/2 tb of olive oil, 1 ts of the chopped rosemary leaves, salt and pepper.  in another bowl, add 1/4 cup of creme fraiche, 1 ts of dijon mustard, 1 ts of lemon juice, and 1/4 ts of lemon zest.  place the skewered mushroom caps, stem side down and brush the mushrooms and scallops with olive oil.  broil for 3-5 minutes until the mushrooms brown and the scallops are almost cooked through.  carefully flip the skewers and fill the mushrooms caps with 1 ts of the bread crumbs.  put 1 tb  of the creme fraiche mixture, per skewer on top of the scallops and on the mushrooms.  mound the remaining bread crumbs over the scallops and mushrooms.  broil for an additional 1-2 minutes.  remove the foil from the tips of the skewers and plate.  serve with a few lemon wedges.  think about this recipe for the holidays, it's sure to impress.  the original recipe can be found here.

arugula salad with cantelope

i love this salad.  it is fresh tasting, pretty to look at, and easy to make. the photo really shows how easy and how few ingredients you need to put it together.  add a handful of arugula in a salad bowl, top with fresh cut, diced cantaloupe ( i buy a whole cantaloupe and chop it myself - you should too), then top with pieces of prosciutto.  i like to serve it best with a white balsamic vinaigrette, but a good squeeze of fresh lemon juice and a drizzle of olive oil is really good, too.  the flavors of this salad compliment each other so well.  i have noticed that i have not been eating as many salads as i use to.  i miss them.  i feel so great when i have eaten a salad everyday, whether it's at lunch or dinner.  it just makes me feel better, healthier.  how often do you eat a salad?

chicken marsala

i love chicken marsala.  i grew up eating it a good bit as a child.  it was another one of those "special" meals that my parents made us.  this weekend in georgia was absolutely gorgeous.  fall is officially here.  this meal reminds me of fall, so i thought i would kick off the first brisk evening of the new season with this dish.   i think one of the reasons i love this meal so much is because while cooking it, the house smells amazing.  this is also a great dish for company because you can prep everything before hand (actually, you could cook it earlier in the day and reheat when guests arrive - not preferable, but doable).  start by either slicing your chicken breasts in half, horizontally, or pound one breast out.  chicken breast are so darn big these days that i find slicing them in half gives a healthier, more reasonable portion.  pounding it out will sometimes leave you with a chicken breast the size of a dinner plate.  but, it's your call.  slice a ton of mushrooms,  however many you like.  i used 2 pounds to serve with 4 breasts.  heat a large skillet over medium-high heat with olive oil.  you could add a tablespoon of butter if you like ( i like, but i don't).  while the oil is heating up, salt and pepper the chicken and dredge in flour.  coat evenly, but lightly.  put the chicken in the skillet and cook 3 minutes per side.  remove the chicken to a plate.  add a bit more oil and add the mushrooms.  cook until they get nice and brown - about 5-6 minutes.  now the good stuff.  marsala wine.  add 3/4 cups of marsala wine and reduce by half.  this should take about 5 minutes.  scrap down any brown bits.  once the wine has reduced, add 1 cup of low sodium chicken broth and let thicken for 3 minutes.  add the chicken back into the pan.  make sure to nestle the chicken in the mushroom mixture.  reduce the heat to medium and continue to cook until the chicken is cooked through, another 4-5 minutes.  garnish with fresh, chopped chives.  i served these with mashed red new potatoes.  chicken marsala has to be served with mashed potatoes.  no ifs, ands, or buts about it!

tgif

i have had such a busy, exhausting, rewarding, wonderful week.  i am going to enjoy this drink now.  see you monday.

(if you want an original, gorgeous photo like this one (yes, it's mine).  contact my girl, zola.