Category Archives: Recipes

Recipes that inspire me.

“Fire on the Rock” Battle Triggerfish Recap, Chef Miner vs Chef Brian

Posted on January 20, 2013 | Leave a comment

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“Fire on the Rock” brings the area’s culinary stars out to prove their skills. It is part of the annual “Got To Be NC” Competition Dining Series. Eight local chefs face the challenge of using local foods to create dishes that will convince the judges they are the best. And those judges are you. The Fire on the Rock preliminaries continued through Thursday night at The Lioncrest on the Biltmore Estate. Next week the the semi-finals go down Tuesday and Wednesday evening. Go to competitiondining.com for tickets and more details.

WLOS ABC 13 went behind the scenes to bring you a glimpse of what Competition Dining is all about

Scene on 7 talks to diners during Battle Triggerfish

Battle Triggerfish Recap

There is only one thing to say about Battle Triggerfish……….BACON!!! Don’t get me wrong, all courses were delicious, and both Chef Matthew Miner formerly of The Asheville Public, soon to start at The Blackbird Restaurant and Chef Jason Brian from Jack of the Wood really stepped up to the challenge and created delicious and beautiful dishes……..but!

Team Jack of the Wood (left), Team Miner (right)

Team Jack of the Wood (left), Team Miner (right)

It was a challenge that came down to one defining course. “Bacon & Eggs.” Triggerfish “Bacon”, Soft Truffled Egg, Toast and Coffee Panna Cotta by Team Miner recieved the highest score of the evening, a weighted score of 79.80.

"Bacon and Eggs," Team Miner

“Bacon and Eggs,” Team Miner

On his team was the very talented Chef Eden Roorda who was the mastermind behind the candied, smoked triggerfish bacon. The plating itself was playful and creative. The scramble eggs were soft and fluffy and served in an egg shell nestle into a hole cut out in the bread. The panna cotta was light and airy, with just the right hint of coffee and touch of sweetness. The bacon, the shining piece de resistance, was eagerly devoured by all. I don’t think anyone talked about much else the rest of the evening and I was incredibly happy when Chef Roorda offered to share the recipe.

Triggerfish “Bacon” by Chef Roorda

2lbs triggerfish , skin off filet and cut into strips lengthwise (I plan to try this using several types of fish)

Cure:

1 cup kosher salt
1 cup brown sugar
2 tsp cayenne pepper
2 tablespoon fennel seed
6 bay leaves crushed
1 tsp cinnamon
2 tsp crushed black pepper

Start soaking about 4 cups of hickory wood chips in warm water.  soak for at least an hour.
In a big bowl gently pack the dry mix on the strips of fish completely coating each piece.  Put a rack on top of a sheet tray and put the fish strip by strip not touching on the rack.  Set aside for 30-40 min.  rinse each strip under cold running water to remove any excess salt and sugar.  Put back on the rack and let it air dry for 30 min.

Preheat an oven to 200 F

Set up an indoor smoker by putting the soaked chips in the bottom of a large hotel pan and put a perforated hotel pan on top of that. Put over two burners and turn on low until you see wisps of smoke.  Put the fish in the pan strip by strip trying to keep from touching too much. cover tightly with tin foil and smoke for 30-40 min.

Make the lacquer:

1cup of molasses
1 tsp pink peppercorn crushed
1 tsp green peppercorn crushed
1 tsp white peppercorn crushed
1/2 cup lusty munk honey mustard
1 cup orange juice
1 1/2 cup brown sugar

Put everything in a sauce pot and simmer gently until it reduces into a syrup like consistency.
After smoking the fish pull the perforated pan off of the bottom piece and put inside a clean hotel pan. brush a thin layer of lacquer over each individual strip of fish and put into the 200 degree oven.  Every 10 min pull the pan out and brush more lacquer on the fish.  Keep doing this until the fish has dried and hardened like bacon or candy.  Should take about an hour.

The Dishes:

Course 1
Triggerfish Medallion with Coconut-Chili Broth, Lobster Dumpling and Green-Papaya Salad, Chef Miner, weighted score 65.89.

Course 1 Triggerfish Medallion with Coconut-Chili Broth, Lobster Dumpling and Green-Papaya Salad

Course 2

Triggerfish Meatball in Smoked-Tomato and Crab Piedmontese Sauce, Basil-Goat Cheese Polenta Cakes, Chef Brian, weighted score 55.92.

Course 2 Triggerfish Meatball Smoked-Tomato and Crab Piedmontese Sauce, Basil-Goat Cheese Polenta Cakes

Course 3

Tempura Triggerfish Role with Ginger-Shiitake Duxelle, Five-Spice Syrup & Triggerfish Cracklin’, Chef Miner, weighted score 66.33

Course 3 Tempura Triggerfish Role with Ginger-Shiitake Duxelle, Five-Spice Syrup & Triggerfish Cracklin’

Course 4

Seared Triggerfish  with Sweet Potato-Apple Puree, Potato Crisp, Pickled Carrot & Apple Skin, Green-Apple Reduction, Chef Brian, weighted score 58.11

Course 4 Seared Triggerfish Sweet Potato-Apple Puree, Potato Crisp, Pickled Carrot & Apple Skin, Green-Apple Reduction
Course 5

“Bacon & Eggs”  Triggerfish Bacon, Soft Truffled Egg and Toast, Coffee Panna Cotta. Chef Miner, weighted score 79.80

Course 5 “Bacon & Eggs” Triggerfish Bacon, Soft Truffled Egg and Toast, Coffee Panna Cotta

Course 6

Candied Fish Skin with Roasted Red Pepper Sorbet, Lemon Doughnut and Balsamic Reduction. Chef Brian, weighted score 58.74.

Course 6 Candied Fish Skin with Roasted Red Pepper Sorbet, Lemon Doughnut and Balsamic Reduction

Final Scores by Chef

Contestant Voter % Score Pros % Score Final Weighted % Score
Miner 72.439 66.667 70.70731707
Brian 59.167 53.889 57.58333333

Special Thanks to the sponsors for making the “Got to be NC” Competition Dining Series possible.  North Carolina Department of Agriculture, Southern Foods/Pate Dawson,Crippen’s Country Inn & Restaurant, Our State magazine and local partners in each region of the state.

The goal of the series is to celebrate local North Carolina products and agriculture and to showcase the culinary ingenuity and talent across our state.

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Battle Pork Butt Recap

Posted on January 17, 2013 | 1 Comment

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I’m now going into night three of “Got to be NC” Competition Dining and the fun, I have no doubt, is going to continue.

Last nights “Battle Pork Butt” was an exciting evening for both team Red Stag Grill and team Hobnob. The fans were in the crowd and when each team was announced my Host Jimmy Crippen at the beginning of the evening, they hooted and hollered their support. It was a great start to Battle Two of “Fire in the Triangle.”

Instead of going over and rehashing each dish, I thought I’d  showcase a series of pictures from throughout the evening to give you a feel for what Competition Dining is all about. Because if you haven’t had a chance to attend, It really is great fun.

First off, both teams fought hard and fought well; all the dishes served being drool worthy. Sadly of course, being a competition and all, only one team could win. So congratulations to Chef Adam Hayes and his team from Red Stag Grill for moving on to the semi-finals beginning next week. Chef Hayes will compete with Chef Peter Pollay from Posana Cafe next Tuesday, January 22nd. Who will move on to the finals? Get your tickets here.

Team Adam Hayes, Red Stag Grill (Hayes, middle)

Team Adam Hayes, Red Stag Grill (Hayes, middle)

The winning dish of the evening, with the highest weighted score of 79.18 was this incredible “Sweet Butt” from Chef Hayes. Chef, can you please make this for me again?

“Sweet Butt” Slow Braised Pork Butt with Apples, Cinnamon, Brown Sugar and Vanilla, Strudel Cup, Walnut Butter, Caramel Sauce, Apple-Brandy Gastrique

“Sweet Butt” Slow Braised Pork Butt with Apples, Cinnamon, Brown Sugar and Vanilla, Strudel Cup, Walnut Butter, Caramel Sauce, Apple-Brandy Gastrique

Chef John Strauss and team Hobnob deserve a big round of applause for the delicious dishes they created, especially the first course, Sweet-Potato Roasted Pork Tomato-Poblano Soup with Chipotle-Cilantro Crème Fraiche, and Cracklins.

Chef John Strauss (midlle)

Team John Strauss, Hobnob. (Strauss, middle)

Sweet-Potato Roasted Pork, Tomato-Poblano Soup with Chipotle-Cilantro Crème Fraiche, and Cracklins, (Strauss)

Sweet-Potato Roasted Pork, Tomato-Poblano Soup with Chipotle-Cilantro Crème Fraiche, and Cracklins.

So much of what we see or visualize, whether attending an actual Competition Dining event or following the evening on twitter or Facebook, is not all that is going on. Staffing has to be in place, Chefs need to be working together to execute each dish in a timely fashion and someone has to keep this all in check. Here are a few pictures of the people that make it happen and what is going on behind the scene.

staff

The "God" in the kitchen, Chef Ref Lawrence. The man keeping everyone on time and on the ball.

The “God” in the kitchen, Chef Ref Lawrence. The man keeping everyone on time and on the ball.

Red Stag Grill plating Heritage Farms Pork Pate with Ashley Farms Rabbit Saddle Pickled Beet Salad, Cumberlin Sauce, and Fig Rosemary Mustard

Red Stag Grill plating Heritage Farms Pork Pate with Ashley Farms Rabbit Saddle Pickled Beet Salad, Cumberlin Sauce, and Fig Rosemary Mustard

Team Hobnob plating

Team Hobnob plating

Of course, while all this is happening in the kitchen, diners are enjoying a lovely dinner, chatting with friends, family and loved ones, and making new friends with the rest of the people at the table and surrounding them.

dining fun 3

family fun

Me and our table

table 7 3

table 7 2

To see all the Competition Dining photos from Battle Pork Butt, go here.

For the full “Battle Pork Butt” menu and scores, go here.

For tickets to Competition Dining, go here.

About Competition Dining: This unique 15-dinner competition dining experience will travel across five different regions of the state starting this week with “Fire in the Rock.” Each evening, two restaurants “battle” it out side by side in a single elimination, “Iron Chef”-style format. Each chef must create three courses, for a total of six plates, each using a “secret” North Carolina Ingredient.

The Sponsors: “The “Got To Be NC” Competition Dining Series is a brand new event sponsored by the North Carolina Department of Agriculture, Southern Foods/Pate Dawson,Crippen’s Country Inn & Restaurant, Our State magazine and local partners in each region of the state. The goal of the series is to celebrate local North Carolina products and agriculture and to showcase the culinary ingenuity and talent across our state.

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Food Lovers’ Guide to Raleigh, Durham, & Chapel Hill is out!

Posted on September 8, 2012 | 8 Comments

Finally, after months of hard work and many more months of waiting, I’m so excited to announce that Food Lovers’ Guide to Raleigh, Durham, and Chapel Hill is available!

Trying to fit all the goodness of the Triangle’s many restaurants, food trucks and more into one book is a daunting but delicious task! The book is full of great information for visitors looking to enjoy the local food scene (such as don’t-miss-this landmark eateries), new residents (listings of the local annual food festivals and all of our fabulous farmers’ markets) and long-time Triangle lovers (recipes from some of your favorite chefs!)

The official book launch for the Food Lovers’ Guide to Raleigh, Durham, and Chapel Hill will be Sunday, September 16 at G2B Gastropub in Durham. If you’re familiar with G2B, you know Chef Carrie Schleiffer‘s cuisine is a real treat (if you’re not familiar with G2B, check out page 163 in the book!) Details are below:

Book Launch:

G2B Gastropub

Sunday, September 16th, 4-6pm

Please RSVP for this event!

Featuring:

$4 bar snacks

$5 housemade charcuterie

$3 NC Draft Beer and $5 red or white wine

There will be copies of the book for purchase at the launch, but if you can’t wait until then, it’s available at area bookstores including:

Barnes and Noble New Hope Commons

Barnes and Noble Southpoint

Barnes and Noble Brier Creek

It will be in stock at these local independent booksellers at the beginning of next week:

The Regulator in Durham

Quail Ridge Books in Raleigh

If you can’t make the launch, I hope you can come out to one of these additional events:

Book signings:

Saturday, September 22

A Southern Season, Noon-2pm

Sunday, September 23

West 94th St Pub, 4-6pm

My Carolina Today Interview

If you would like to set up an event or an interview, please contact:  johanna (dot) m (dot) kramer (at) gmail (dot) com.

Many thanks to all the local food businesses that helped make this book possible. The Triangle is one of the best places in the world to live and eat! We have so much to be proud of here.

I hope this book will be a guide to help you reminisce about your old favorites and find new favorites as well.

Happy Reading (and Eating!)

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Yes You Can, Can!!!

Posted on April 2, 2012 | Leave a comment

When you think of Napoleon Bonaparte, the image that springs to mind is generally of a powerful military leader who had an affinity for keeping one hand in his jacket.  It’s unlikely that you think of canning, but perhaps you should.  In the late 1700’s, concerned with the availability of fresh food to his troops, Bonaparte offered a reward to anyone who could come up with a handy method of food preservation.  Nicholas Appert stepped up to the challenge and found that heating and sealing food in glass jars, thereby sterilizing it, would make it last longer.  Other scientists worked on his ideas and in 1858, John Mason invented a machine that could cut threads into lids and thus was born the Mason jar, complete with a zinc lid threaded with a rubber seal, rendering the jar reusable, something that previous canning methods had not offered.

With the invention of the Mason jar and subsequent Ball jar, canning became a popular activity in homes.  It provided a cheap and effective way for families to put aside food for months and even years.  Not only was it economical, it was something that they could do together, an opportunity for bonding and creativity.  With the proper planning and research, nearly any food could be canned, from fruits and veggies, to meats, sauces, jams, jellies and soups.

Today, all of that still holds true, and while it is not as prevalent as it has been in previous eras, there is still a vast community of canners and lately, a resurgence in wannabe canners who just don’t know where to start.  That’s where Market Restaurant is coming in.  Chef Chad McIntyre is holding a series of weekly canning classes in which he will teach students the basics and a bit more.  A constant canner, Chad has spent a lot of time in the kitchen perfecting the techniques, which he says are nothing to be intimidated by.  Food you can at home is no different from food that you buy canned at the store, except that it is more than likely fresher and freer of preservatives and you know precisely where it comes from.  Though there is definitely a risk if recipes, temperatures, and ratios are not followed, canning is as simple or as complex as you choose to make it.  Just to give you a taste of what you might learn in one of Chad’s classes, here is a recipe for the pickled onions he uses in the restaurant.

For  more updates about what’s happening at the restaurant, follow Market on Facebook and Twitter.

PICKLED ONIONS

½ tsp pickling spice

Courtesy of Market Restaurant

½ tsp turmeric1 ½ c sugar

1 c water

1 c apple cider vinegar

1 pinch salt

½ tsp whole brown mustard seed

½ tsp celery seed

6-7 cups onions, julienned (approximately 3 large onions)

  1. Combine the ingredients, minus the onions, in a large pot and bring to a boil.
  2. Pack the onions in hot jars, leaving ¼ inch headspace.
  3. Remove air bubbles.
  4. Adjust two-piece caps.
  5. Process for ten minutes in a boiling water canner.
  6. Always be sure to follow manufacturer’s guidelines for the specific jars and lids that you use.
  7. Enjoy your pickled onions as a flavorful addition to salads, sandwiches and more!  And the next time you see that famous portrait of Napoleon Bonaparte, be sure to tip your farmer’s hat to him and thank him for the gift that is delicious, locally grown, locally canned food.

Written by Sherri Allen, Market events planner, personal assistant, all around awesome human being.  Her email is sherri@market-raleigh.com. She has a degree in English from ECU

HAPPY CANNING!!

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Shrimp & Grits and Seafood & Wine Festival Recap

Posted on February 27, 2012 | 2 Comments

This past Saturday, seven chefs from Chapel Hill and Carrboro competed at the Carolina Inn’s first ever shrimp and grits throwdown. Over 250 people bought tickets to attend, and a portion of the proceeds were donated to TABLE, a non-profit serving Chapel Hill-Carrboro children at risk for hunger. It was a great day!!

Courtesy of Carolina Inn

The celebrated chefs were asked to prepare their own unique twist on Shrimp and Grits and guests and judges enjoyed tasting samples from each and then voting for their favorite.

The seven competing chefs included Jeremy Blankenship, Chef of Tyler’s Restaurant & Tap Room; Trey Cleveland, Executive Chef of Top of the Hill; Adam Cobb, Executive Chef of Glasshalfull; Bret Jennings, Executive Chef and Owner of Elaine’s on Franklin; Vimala Rajendran, Executive Chef and Owner of Vimala’s Curryblossom Café; Jimmy Reale, Executive Chef of Carolina Crossroads Restaurant and Bar; and Adam Rose, Executive Chef of Il Palio.

Aaron Nelson, President of the Chapel Hill-Carrboro Chamber, served as Master of Ceremonies for the Throwdown, while the judging panel included Andrea Griffith Cash, Editor for Chapel Hill Magazine; Deborah Miller, Host of SideDish on 1360 WCHL; Laurie Paolicelli, Executive Director of the Chapel Hill-Orange County Visitors Bureau; Kevin Schwartz, Director of The Daily Tar Heel; and Andrea Weigl, Food Writer for The News & Observer.

Bragging rights to the Shrimp and Grits Throwdown go to:

Vimala Rajendran, Executive Chef and Owner of Vimala’s Curryblossom Café

1. Trey Cleveland, Executive Chef of Top of the Hill

2. Jimmy Reale, Executive Chef of Carolina Crossroads Restaurant and Bar

3. Jeremy Blankenship, Chef of Tyler’s Restaurant & Tap Room

Fan Favorite: Vimala Rajendran, Executive Chef and Owner of Vimala’s Curryblossom Café (I must admit, this was my personal favorite and the dish I voted for. I will definitely be making Vimala’s recipe at home)

For all shrimp and grits recipes, go here.

Sunday brought me to the Seafood and Wine Festival at Sip…..a Wine Store in Cary. On hand with fresh raw oysters, clams and ceviche and tartare were Dock to Door and one of their suppliers Shooting Point Oyster while wine was sponsored by The Clever Vine, Sour Grapes and Centerba. Prodigal Farm provided a Goat cheese tasting.

“Dock to Door is a fresh seafood distribution service based in Chapel Hill, North Carolina.  We are driven by our passion for sourcing the finest seafood from the shores of North Carolina and supporting the local economy by connecting our friends and neighbors with seafood straight from the boats of North Carolina fishermen.”

Read what the Independent Weekly has to say here.

As an added bonus, Dock to Door is offering a 20% discount on online purchases made between now and March 3rd. Just use the code “SIP” at checkout (Note: February 28 orders are complete). At this time, Dock to Door offers pick up locations in Durham on Tuesdays from 5-7 pm at Fullsteam, and in Chapel Hill on Fridays from 5-7 at 3 CUPS. Based on demand, Sip…a Wine Store, in Cary will resume as a pick-up location.

You can sign up for their newsletter here to be updated about new offerings

One of the delicious items Dock to Door sampled yesterday was this fabulous Tuna Tartare.

Carolina Blackfin Tokyo Tuna Tartare.

(As seen on Foodnetwork)

Ingredients

3/4 pound #1 grade Ahi, cleaned and diced finely

10 scallions, white and light green parts, finely minced

1 cup peeled, finely diced European or Japanese cucumber

Sea salt and freshly ground black pepper

3 tablespoons soy sauce

3 tablespoons rice wine vinegar

1 tablespoon finely grated ginger

1 clove very fresh garlic, minced

3 tablespoons Ginger Oil (see Note)

1 package toasted nori

1/2 cup toasted sesame seeds

Directions

Keeping the tuna very cold, toss gently with the scallion, cucumber and a bit of sea salt and freshly ground black pepper. In another bowl whisk the soy sauce, rice wine vinegar, ginger, garlic and Ginger Oil until well blended. Add to the fish mixture and toss to dress well.

Cut the nori into 1 1/2-inch rounds and mound the tartare mixture by the teaspoonful onto the nori rounds. Sprinkle with sesame seeds and serve immediately. Alternatively it can be served on an ice cold plate lined with lettuce leaves and garnished with marinated seaweed and sesame seeds, as an appetizer.

Note: To make Ginger Oil, combine lots of ginger scraps and canola oil in a small saucepan. Heat oil slightly, about 3 to 5 minutes over medium heat, then remove from the heat. Let steep for a couple of hours or up to a day, and strain.

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Whole Foods Market Beef and Quinoa Meatballs & Pantry Challenge Winner

Posted on February 22, 2012 | Leave a comment
Taking the Whole Foods Market pantry challenge was a great lesson on how eating healthy is not as difficult as one might think. With the $50 worth of healthy pantry staples (see below) Whole Foods Market suggests, you always have on hand the start of a delicious and nutritious meal for the entire family.

Take the Beef and Quinoa Meatball recipe below. Using quinoa instead of breadcrumbs provided more protein and flavor while retaining the texture of a good meatball. And let me tell you, these were a winner for dinner!!

This being the last of my posts for Whole Foods Market, I wanted to leave you with a few of the recipes I played around with using the pantry staples listed below. Along with the  Beef and Quinoa Meatballs, I have also included the recipes for Oatmeal Cookies and Sauteed Greens with Cannelini Beans and Garlic.

Whole Foods Market gave me a $50 gift certificate to the Whole Foods Market in Durham to give away and although I am late announcing the winner due to several factors, I am happy to announce the WINNER IS: ELISA, who said she can’t live without canned tomatoes…I couldn’t agree more. I used Random.org to generate the winner.

Elisa, please email for details: durhamfoodie@yahoo.com

Please enjoy the recipes below. They were all great new additions to our list of family favorites and I hope you enjoy them as much as we did.
Past blog post recipes included:

Beef and Quinoa Meatballs

Courtesy of Whole Foods Market

Serves 6

Sneak whole grains and veggies into crowd-pleasing meatballs with this easy recipe that will stretch your food dollar, too. Serve with your favorite pasta and marinara sauce or on a hoagie with cheese for a dynamite meatball sub sandwich.

Ingredients

Nonstick cooking spray 1 pound (95-percent) lean ground beef 3/4 cup cooked quinoa 1/4 cup finely chopped onions 1/4 cup grated carrots 1/4 cup grated zucchini 2 tablespoons ketchup 1 tablespoon chopped garlic 1 tablespoon soy sauce 1/2 teaspoon pepper 1/2 teaspoon salt 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1 egg

Method

Preheat oven to 500°F. Line a large baking sheet with foil then grease with cooking spray; set aside.
In a large bowl, mix together beef, quinoa, onions, carrots, zucchini, ketchup, garlic, soy sauce, pepper, salt, oregano, thyme and egg until well combined. Shape beef mixture into 16 balls and transfer to prepared baking sheet. Roast until cooked through and golden brown, 12 to 15 minutes. Serve hot.
(Note: To cook quinoa, bring 1 cup water to a boil in a small pot. Pour in ½ cup quinoa, cover and simmer until water is absorbed, 10 to 12 minutes. Set aside off of the heat for 10 minutes then fluff with a fork. Makes about 1 1/2 cups.)

Nutrition

Per serving: 150 calories (45 from fat), 5g total fat, 2g saturated fat, 75mg cholesterol, 470mg sodium, 8g total carbohydrate (1g dietary fiber, 2g sugar), 17g protein

$50 Whole Foods Market Pantry Staple List

Courtesy of Whole Foods Market

  • 1 lb black beans
  • 1 lb lentils
  • 1 lb quinoa
  • 2 lbs brown rice
  • 3 (32-oz) boxes vegetable broth
  • 1 (32-oz) box chicken broth
  • 1 lb rolled oats
  • 2 cans cannellini beans
  • 1 lb orechiette pasta
  • 1 lb pasta, your favorite kind
  • 1 can black beans
  • 1 jar unsweetened applesauce
  • 1 (32-oz) box unsweetened soymilk
  • 1 (32-oz) box unsweetened almond milk
  • 1 (5-oz) can tuna
  • 3 (15-oz) cans diced tomatoes
  • 1 package no-oil sundried tomatoes
  • 1 jar pasta sauce

Low-Fat Oatmeal Cookies with Chocolate Chips (or Raisins)
(adapted from Food Fit)

Ingredients

1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional)
2 tbsp butter, room temperature
1/4 c plain apple sauce
1 large egg
1 tsp vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
2 cups quick cooking oats
1/2 cup chocolate chips

Preparation

Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add cinnamon if using raisins, instead of chocolate chips.

In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Add chocolate chips or raisins just before the batter comes together.

Drop tablespoonfuls onto the prepared baking sheet. Bake for about 9-12 min at 375F. Cookies will be light brown at the edges, but will not get as dark and golden as regular cookies.

Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Makes 2 dozen cookies.

Sauteed Greens with Cannellini Beans and Garlic

(Bon Appetit)

A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.

Ingredients

5      tablespoons extra-virgin olive oil, divided

3      garlic cloves, thinly sliced

1/4      teaspoon dried crushed red pepper

1      large bunch greens (such as spinach, mustard greens, kale, or broccoli  rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)

1      cup (or more) vegetable broth or low-salt chicken broth

1      15-ounce can cannellini (white kidney beans), rinsed, drained

1      teaspoon (or more) Sherry wine vinegar

Preparation

Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.

Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

Whole Foods also provided a list of fantastic recipes, including the one for the meatballs. Here are their recipes.

Beef and Quinoa Meatballs

Zesty Quinoa with Broccoli and Cashews

Lentil Chili

Brown Rice with Chicken and Broccoli

Oatmeal-Apple Pancakes

Overnight Oatmeal

Tuscan Tuna Salad

Mexican Taco Stew

Orecchiette with Broccoli Rabe, Sundried Tomatoes and White Beans

Almond Brown Rice Pudding

Learn to Cook: Brown Rice

Learn to Cook: Quinoa

Simple Oatmeal

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Cuban Black Beans and Pork plus Whole Foods Market Give-Away

Posted on January 29, 2012 | 5 Comments

We did a lot of cooking in our house this week to keep up with the Whole Foods Market Healthy Pantry Challenge and all I can say is we ate very well. I am still amazed that for $50 you can fill your pantry with so many healthy and affordable staples. For a list of items, see below.

To kick-off a healthy New Year, Whole Foods Market will be giving away healthy pantry staples for a year as well as several of their $50 Pantry Stock Ups. You can enter on the Whole Foods Blog until January 31st.

I am also giving away a $50 gift certificate to the Whole Foods Market in Durham on this blog. Read the original blog entry here for details. Because I didn’t have the time to blog all the recipes this week, I am extending my give-away until February 7th. Please keep following this blog and commenting about your favorite healthy pantry staples for a chance to win.

As pork is a household favorite, especially when served alongside rice and beans, I decided to try some Cuban recipes I came across while perusing recipes on the internet. The black beans came out perfectly, and the added cilantro at the end gave them a wonderful herbaceous quality that married perfectly with the citrus and garlic marinated pork. A side of steamed brown rice rounded out the meal.

A little bit about Cuban food:

Cuban cuisine has been influenced by Spanish, French, African, Arabic, Chinese, and Portuguese cultures. Cuban cooking relies on a few basic spices, such as garlic, cumin, oregano, and bay leaves. A sofrito, onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil, is the base used when cooking black beans and stews and is what gives the food its flavor. Meats and poultry are most often marinated in citrus juices, such as lime or sour orange juice, and then roasted over low heat until the meat is very tender. Heavy creams and sauces are rarely used, instead most of the food is sautéed or slow-cooked over low heat for the flavors to develop.

Cuban Black Beans

(www.eatliverun.com)

serves 6

Time: 2 hours, not including overnight soak time

Ingredients:

1 lb bag black beans, rinsed and picked over

1 T vegetable oil

1 yellow onion, diced

4 cloves garlic, minced

2 tsp salt

1 bunch cilantro, minced

water

Directions:

Soak the beans overnight in a large pot. In the morning, drain the water and set beans aside.

In a large Dutch oven, heat the oil over medium high heat. Add the onion and sauté for about six minutes, until soft and translucent. Add two cloves of the garlic and continue cooking for another thirty seconds.

Add the beans to the onion and garlic mixture and enough water to cover everything by an inch. Bring beans to a boil then cover (leaving a small crack open), reduce heat and simmer for one hour.

After an hour, stir the beans and add the remaining two garlic cloves and minced cilantro. Return to a simmer and cook another hour until beans are tender and the cooking liquid is thick. Stir occasionally while cooking.

Once cooked, add salt and additional minced cilantro if desired. Serve beans over rice, puree and serve as black bean soup or save for additional uses.

Cuban Pork

(Sadly I can’t find the website this recipe came from but will pass it along when I do)

Ingredients:

1 1/2 lbs. boneless pork loin–cut into 1-inch cubes

6 garlic cloves–crushed

1 tsp. salt

1/2 tsp. black pepper

1 tsp. dry oregano

1/2  cup sour orange juice–or 1/4 cup orange juice and 1/4 cup lime juice

1/4 cup olive oil

Directions:

Place pork cubes in a self-sealing plastic bag; mix together remaining ingredients and pour over pork cubes; seal bag and refrigerate overnight. Remove from marinade, discarding marinade, and place pork cubes in a shallow baking pan. Roast in a pre-heated 350*F oven for 25 to 30 minutes, until pork is tender. Remove to a serving platter and serve hot.

Happy Eating!!

$50 Whole Foods Market Pantry Staple List

Courtesy of Whole Foods Market

  • 1 lb black beans
  • 1 lb lentils
  • 1 lb quinoa
  • 2 lbs brown rice
  • 3 (32-oz) boxes vegetable broth
  • 1 (32-oz) box chicken broth
  • 1 lb rolled oats
  • 2 cans cannellini beans
  • 1 lb orechiette pasta
  • 1 lb pasta, your favorite kind
  • 1 can black beans
  • 1 jar unsweetened applesauce
  • 1 (32-oz) box unsweetened soymilk
  • 1 (32-oz) box unsweetened almond milk
  • 1 (5-oz) can tuna
  • 3 (15-oz) cans diced tomatoes
  • 1 package no-oil sundried tomatoes
  • 1 jar pasta sauce

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Grainalicious and Beantastic, it’s how we roll!!

Posted on January 24, 2012 | 5 Comments

To continue our fabulous week of recipes using the Whole Foods Market Pantry Staples (see below), I recruited my dear friend Gabrielle Kassa to pitch-in with some of her favorites. Here she has given us two delicious recipes, one with quinoa and the other with lentils, both amazingly tasty and good for you too.

About Gabrielle Kassa:

Gabrielle is a partner in Succotashed. At Succotashed, our personal chefs offer in-home culinary education and event catering. Our mission is to create inspired, seasonal cuisine with simple, real, and delicious foods. Learn more about workshops and events. Read our blog for delicious recipes, insightful articles, and helpful cooking tips.

When she’s not in the kitchen, Gabrielle enjoys writing, photography, and adventuring with her partner, Bill, and son, Noah.

And as always, being a great friend to all who know her! Thanks Gabs =)

Remember, Whole Foods Market will be giving away healthy pantry staples for a year as well as several of their $50 Pantry Stock Ups. You can enter on the Whole Foods Blog until January 31st.

I am also giving away a $50 gift certificate to the Whole Foods Market in Durham on this blog. Read the original blog entry here for details.

Recipes

Cranberry Almond Quinoa

Quinoa is an amazing grain in both culinary and nutritional terms. Its mild, nutty taste makes it a perfect canvas for a diverse group of flavors. It can be used as a substitute for rice in many recipes, and can even be cooked in your rice cooker! (Use 2 cups of water to 1 cup of quinoa for perfect quinoa in your rice cooker.)

But unlike rice, quinoa is a complete protein source.
It’s a healthful addition to any diet, but it can be especially beneficial for vegans and vegetarians as plant-based protein source. Quinoa is also gluten-free and pairs beautifully with many traditional pasta sauces, so it can be a wonderful substitution for pasta for those who are avoiding gluten.

In our house, we generally use quinoa as a savory side dish. For this dish, I went in a different direction. I love fruit and nut oatmeals and granolas, so why not fruit and nut quinoa?

We always have quinoa, nuts, and dried fruit in our pantry, so this is definitely a pantry meal for us. You could substitute any nuts and dried fruit of your choice- I think pecans and dried apricots would be fabulous!

This dish was delicious, filling, and so comforting on a cold winter
morning. It’s a welcome new addition to our breakfast line-up! I’m also excited to serve it as a savory side (minus the honey and cinnamon) with our next pork roast- I think the cranberries and apples will pair beautifully with the pork.

Cranberry Almond Quinoa
inspired by Hot Breakfast Cereal recipe by Ancient Harvest

Serves 2
Prep: 5 minutes
Cook: 20 minutes

Ingredients:

1 cup of quinoa

2 cups of water

3 Tablespoons of dried cranberries

3 Tablespoons slivered almonds

1 small apple, diced (I used a Fuji- it was delicious!)

Cinnamon and honey, to taste

Directions:

Bring water to boil. Add quinoa. Allow water to come back up to a boil, then reduce to a simmer. Simmer for 5 minutes.

Stir in cranberries, almonds, and apples. Continue to simmer until all water is absorbed.

Fluff quinoa with a fork before transferring to serving dishes.

Serve immediately. Top with cinnamon and honey to taste.

Nutritional info per serving: Calories: 445; Total fat: 10.8 g; Saturated fat: 0.4g; Cholesterol: 0 mg; Sodium: 2.6 mg; Total Cards: 75.1 g; Dietary Fiber: 9.8 g; Protein: 14.3 g

I use the SparkRecipes Recipe Calculator to calculate nutrition
information for my recipes.

Lentil Chili

This chili is a super fast, super versatile dish. It can be tailored to your particular tastes as well as whatever you happen to have in your pantry that day!

We love lentils not just for their variety and flavor, but for their quick cooking ability. Unlike beans, lentils don’t have to be soaked before cooking. From start to finish, you can have a pot of delicious lentils in 35 minutes or less!

We keep lentils, canned tomatoes, and canned beans in our pantry as each item can be the basis of a healthy but fast dinner. This recipe uses all three. I’ve used black beans here, but you can use whatever you like best.

I can think of loads of variations on the lentil/bean theme- for example, red lentils, cannellini beans, and caramelized onions would make a beautiful and tasty “chili”! This chili can be used as a side dish (we’re having it as an accompaniment to a beef roast tonight) or on its own as a hearty vegetarian main course.

This recipe makes plenty, so you can cook for a big crowd, or enjoy leftovers the next day. It can easily be halved if you would like to make less.

Lentil Chili

Prep: 5 minutes

Cook time: 30-35 minutes

Serves: 8 as main course, 16 as side dish

Ingredients:

2 cups of dried green lentils

8 cups of hot water

2 15 ounce cans of black beans, drained and rinsed

1 28 ounce can of diced tomatoes

3 Tablespoons of cumin

3 Tablespoons of chili powder

2 Tablespoons of olive oil

3 cloves of garlic, minced

1/4-1/2 cup of water (or vegetable stock)

Directions:

Combine lentils and hot water in a large saucepan or stock pot. Simmer gently with lid tilted until desired tenderness is reached (about 15-20 minutes. Lentils can still be slightly firm, as they will be cooked additionally later). Drain the lentils and set aside.

In a large saucepan or stock pot, sauté the minced garlic in the olive oil. Add beans, tomatoes, spices, and the drained lentils. Stir well to combine, adding 1/4 to 1/2 cup of water or vegetable stock if necessary. Simmer until heated through, about 10-15 minutes.

Serve topped with cilantro. Other toppings could include sour cream, sharp cheddar cheese, diced fresh jalapeños, or bell peppers.

Nutritional info per serving (for side dish portion- double for main dish portion): Calories: 106; Total fat: 2.1g; Saturated fat: 0.3g; Cholesterol: 0mg; Sodium: 113.5mg; Total Carbohydrates: 16.2; Dietary Fiber: 4.8; Protein: 6.0g

I use the SparkRecipes Recipe Calculator to calculate nutrition information for my recipes.

$50 Whole Foods Market Pantry Staple List

Courtesy of Whole Foods Market

  • 1 lb black beans
  • 1 lb lentils
  • 1 lb quinoa
  • 2 lbs brown rice
  • 3 (32-oz) boxes vegetable broth
  • 1 (32-oz) box chicken broth
  • 1 lb rolled oats
  • 2 cans cannellini beans
  • 1 lb orechiette pasta
  • 1 lb pasta, your favorite kind
  • 1 can black beans
  • 1 jar unsweetened applesauce
  • 1 (32-oz) box unsweetened soymilk
  • 1 (32-oz) box unsweetened almondmilk
  • 1 (5-oz) can tuna
  • 3 (15-oz) cans diced tomatoes
  • 1 package no-oil sundried tomatoes
  • 1 jar pasta sauce

HAPPY EATING!!

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Chicken, Sun-Dried Tomato and Spinach Salad

Posted on January 22, 2012 | 6 Comments

As part of the Whole Foods Market Stock a Healthier Pantry for $50 promotion, I am using their list of pantry staples (listed below) to create healthy, flavorful and affordable meals. Today I used the vacuum packed sun-dried tomatoes, without oil, to make a fabulous salad for my fiancé and I for lunch. Although I used a bottled Italian salad dressing (I happened to have one in the fridge that needed to be used up), I would normally have made my own marinade and dressing, probably using olive oil, rice wine vinegar, Dijon mustard and lots of garlic.

The original recipe was from All Recipes, for a bruchetta appetizer. Instead I served it as a salad, with grilled baguette on the side. Either way, this was quick and easy, and a totally satisfying lunch.

Whole Foods Market will be giving away healthy pantry staples for a year as well as several of their $50 Pantry Stock Ups. You can enter on the Whole Foods Blog until January 31st. I am also giving away a $50 gift certificate to the Whole Foods Market in Durham on this blog. All you have to do is subscribe to my blog, leave a comment that you have done so and tell me what healthy pantry staple you can’t live without. Deadline to enter is January 31st and the winner announced Feb 3rd. All comments from each blog post are eligible to win. Read the original blog entry here.

Chicken, Sun-Dried Tomato and Spinach Salad

Marinated chicken, spinach, feta, and sun-dried tomatoes are tossed with dressing for a healthy light dinner any time of year!”

Ingredients:

2 skinless, boneless chicken breast halves

1 1/4 cups Italian salad dressing, divided

4 cups fresh spinach, torn

1/3 cup crumbled feta cheese

8 sun-dried tomatoes, packed without oil, chopped

1/4 cup toasted walnuts or pecans (this was my addition to the recipe, I love a salad with nuts)

Directions:

Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator.

Preheat the grill for high heat.

Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred.

In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, walnuts or pecans and remaining dressing.

Place desired amount of salad on a plate with grilled baguette on the side.

Eat and Enjoy!

Whole Foods Market $50 Pantry Staple List

  • 1 lb black beans
  • 1 lb lentils
  • 1 lb quinoa
  • 2 lbs brown rice
  • 3 (32-oz) boxes vegetable broth
  • 1 (32-oz) box chicken broth
  • 1 lb rolled oats
  • 2 cans cannellini beans
  • 1 lb orechiette pasta
  • 1 lb pasta, your favorite kind
  • 1 can black beans
  • 1 jar unsweetened applesauce
  • 1 (32-oz) box unsweetened soymilk
  • 1 (32-oz) box unsweetened almondmilk
  • 1 (5-oz) can tuna
  • 3 (15-oz) cans diced tomatoes
  • 1 package no-oil sundried tomatoes
  • 1 jar pasta sauce

Whole Foods Market priced these from their 365 Everyday Value® line and the list came in around $50

Disclaimer: Whole Foods Market provided me with the pantry staples.

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Win Pantry Staples from Whole Foods Market for a Year

Posted on January 22, 2012 | 24 Comments

To celebrate the New Year, Whole Foods Market wants to show you that eating healthy can be affordable. To do this, they have provided a list of pantry staples, from beans, grains and oats to broth, diced tomatoes and pasta sauce, all for 50 Bucks. Just add fresh ingredients and spices and you’ll have everything you need to cook 14 of their favorite recipes (listed below), or use your own.

Courtesy of Whole Foods

As part of the Stock a Healthier Pantry for $50 promotion, Whole Foods Market will be giving away healthy pantry staples for a year as well as several of their $50 Pantry Stock Ups. You can enter on the Whole Foods Blog until January 31st.

I too have committed to the healthy pantry challenge and will be spending this next week posting some of the recipes I’ve prepared  using the Whole Foods Market Pantry Stock-Ups.

As part of the promotion, I will be giving away a $50 gift certificate to the Whole Foods Market in Durham, NC. All you have to do is subscribe to my blog, leave a comment that you have done so and tell me what healthy pantry staple you can’t live without. Deadline to enter is January 31st and the winner announced Feb 3rd.

So let’s kick-off the New Year with a commitment to eat healthy and affordably.

Whole Foods Market $50 Pantry Staple List

  • 1 lb black beans

    Courtesy of Whole Foods

  • 1 lb lentils
  • 1 lb quinoa
  • 2 lbs brown rice
  • 3 (32-oz) boxes vegetable broth
  • 1 (32-oz) box chicken broth
  • 1 lb rolled oats
  • 2 cans cannellini beans
  • 1 lb orechiette pasta
  • 1 lb pasta, your favorite kind
  • 1 can black beans
  • 1 jar unsweetened applesauce
  • 1 (32-oz) box unsweetened soymilk
  • 1 (32-oz) box unsweetened almondmilk
  • 1 (5-oz) can tuna
  • 3 (15-oz) cans diced tomatoes
  • 1 package no-oil sundried tomatoes
  • 1 jar pasta sauce

Whole Foods Market priced these from their 365 Everyday Value® line and the list came in around $50

Now that you have a well-stocked pantry, just add fresh ingredients, herbs and spices to be able to cook all of these recipes:

“Some of these recipes make six servings and some make four. Altogether you’ll get a total of 66 servings with some leftover ingredients for future recipes.”

Disclaimer: I was given the $50 Pantry Staples Stock-up and the $50 gift certificate to give away as part of the promotion and to help spread the word.

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