get your yummy back

musings from a health supportive culinary artist

Cheese-Stuffed Grilled Peppers May 27, 2012

Filed under: how to make it — chezdesblog @ 4:21 pm
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The grill is getting a workout this weekend. Lots of family, friends, and visitors. It’s the kind of weekend where dinner happens when it happens and I get to experiment with new things on some of my best taste-testers.

Take these Cheese-Stuffed Grilled Peppers, for example. Whether cooked on the grill or inside on the grill pan, they make a fun and different starter/snack for guests to enjoy while the rest of the meal comes together. You can prepare them ahead of time and refrigerate them, bringing them to room temperature before grilling.

Sweet little colorful peppers get stuffed with ricotta, fresh herbs and a flavorful cheese of your choice, maybe Parmesan or goat. I used ricotta, goat cheese,  chopped basil from the garden and a pinch of salt to stuff my peppers. Brushed them with a little olive oil, sprinkled them with a little sea salt and put them to grill for a few minutes. The peppers roasted and the cheese got warm and gooey. Tasty, different and little messy but in a fun way. Don’t forget the napkins!

 

Grilled Salmon + Fennel Salt Rub May 20, 2012

Filed under: how to make it — chezdesblog @ 6:18 pm
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For my next installment of “preparing more fish at home,” I bring you Grilled Salmon + Fennel Salt Rub – yum! I used the same grilling technique highlighted in my last post about Grilled Mahimahi and it worked like a charm. I actually think I’m learning something.

I got this recipe in my new cook book, good fish. I met the author/chef, Becky Selengut, when I was in Mexico last month and thoroughly enjoyed chatting with her about all things cooking – favorite cookbooks, old school family dinners, comfort foods, and ingredients. This fennel salt rub is delightful and lends a lot of flavor for little effort. The simple yogurt sauce that goes with the salmon includes yogurt, honey, cayenne and Dijon mustard. Once again, simple pantry staples come together to create a delicious compliment to the meal. Enjoy it in good health!

There are lots of great resources that can direct you in choosing sustainable seafood. This cookbook is one great resource, another is the Monterey Bay Aquarium’s Seafood Watch.

 

Grilled Flat Iron Steak + Cilantro Pesto May 13, 2012

Filed under: how to make it — chezdesblog @ 3:19 pm
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This week I harvested herbs like mad. The cilantro is starting to bolt, meaning it’s headed to flower/seed, and the soft tender shoots that we love to eat are short-lived. I made a big batch of Cilantro Pesto which I then portioned into ice-cube trays and froze so I can use it by the tablespoon for as long as it lasts.

Last night, I tried this recipe for Grilled Flat Iron Steak. Known as the “butcher’s choice,” this cut is long, lean (but still tender) and simple to grill. It’s great for feeding a crowd. I marinated it in a balsamic vinaigrette which did double time as a dressing for grilled vegetables. The meal was delicious and made it feel like the beginning of summer even if it was foggy and gray…

 

Quinoa and Corn Salad with Citrus Vinaigrette May 6, 2012

Filed under: how to make it — chezdesblog @ 5:20 pm
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We’re having dinner with family tonight and I got assigned a quinoa salad. I came up with this recipe for Quinoa and Corn Salad with Citrus Vinaigrette on the fly, using what I had on hand, and like it enough to share here. It’s herb-y and citrus-y, perfect for this warm May day we’re having. If you don’t use all of the dressing for the salad, save it for mixed greens during the week or as a dipping sauce for grilled chicken or fish.

In fact, while you’re at it, why not make a double batch of quinoa? Use half of it for this salad and set the rest aside for later this week in Herbed Quinoa and Chickpea Salad, Curried Quinoa Salad, or in place of barley in this delicious Halibut with Artichokes, Tomatoes and White Beans. Good stuff!

 

How to Grill Mahimahi April 29, 2012

Filed under: how to make it,where to get it — chezdesblog @ 11:42 am
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This year, I am working more fish into our diet. In a veiled attempt to support my cookbook habit, I decided I needed some resources to support this effort. I think I found two of the best – For Cod and Country by Barton Seaver and Good Fish by Becky Selengut (the perfect gift from my sister!).

In the first of a series of posts about my experiences preparing more fish at home, I bring you the easiest, most delicious recipe for Grilled Mahimahi. This method for grilling has revolutionized my thinking regarding grilling fish. The premise is so very simple, yet one I never considered – manage the heat of the grill by moving the grill grate, not the fish. Once it hits the grill, the fish remains undisturbed until it’s cooked. No trying to flip it or move it, risking it falling apart or getting stuck to the grill. Revolutionary!

 

Fantastic Party Menu for Cinco de Mayo April 22, 2012

Filed under: how to make it — chezdesblog @ 3:58 pm
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I created this menu for an engagement party where the hosts wanted to feature my tamales. As a party menu, it worked really well. Many of the elements can be made ahead of time and reheated or refrigerated until go-time. I am really pleased with how it all turned out – and so were they. I thought I’d share the menu with you as I think it would be great for a Cinco de Mayo party. Many of the recipes came from my recipe index. Enjoy!

Appetizers:

~ Mango Gazpacho Shooters

~ Seared Coriander-Crusted Tuna and Crunchy Slaw on Crisps

~ Grilled Cheddar Cornmeal Cakes with Avocado Mousse and Pico de Gallo

Main Buffet:

~ Green Chili Chicken Tamales with Chipotle Crema, Salsa Verde and Pico de Gallo

~ Wild Mushroom Quesadillas

~ Shredded Pork Tacos

~ Farro Salad with Chipotle Lime Vinaigrette

~ Jicama, Radish and Pepita Salad with Citrus Herb Vinaigrette

Dessert Buffet:

~ Coconut Layer Cake

~ Tequila Lime Tartlets

 

Hungry yet?

 

How I Got My Yummy Back April 15, 2012

Filed under: how to make it,where to get it — chezdesblog @ 9:05 pm
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Actually, I never lost my yummy. But it never hurts to surround yourself with inspiration! After spending last week in Mexico at Rancho la Puerta, I am as happy as ever with my healthy cooking regime. What I consider a way of life is experimental for many, scary for some, and old hat for others. Enjoying healthy meals at a communal table does wonders for awakening the yummy in anyone. It’s why I do what I do.

The entire menu was loaded with vegetables and herbs from their organic farm (that’s me standing in it!). Breakfast included eggs, yogurt, delicious breads, fresh fruit, granola and my personal favorite, Birchersmusli.

Lunch always included a large mixed green salad with a selection of fresh roasted vegetables, nuts, seeds, and house made vinaigrette. There was fresh fruit, delicious soup and some other choice such as vegetarian pizza, black bean tostadas, or wild mushroom quesadillas. Dinner always started with both soup and salad courses.

What sounds like too much to eat, really was not. Served at a leisurely pace in small portions, nutrient-dense food really satisfies. Flavored with fresh citrus, herbs, vinegar, and spices, the natural flavors really shine. Did I mention the fact that we hiked every morning and did all sorts of exercise during the day? This is the sort of stuff I love and the types of recipes I share here.

In addition to enjoying the glorious food, nutrition workshops and group workouts, I walked away with two new cook books focused on fish and grapes. You’ll be seeing more from them soon!

 

Get it Started: Mango Gazpacho April 8, 2012

Filed under: how to make it — chezdesblog @ 4:32 pm
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I am catering a party soon and can’t wait to share this  Mango Gazpacho. We will be passing it as a starter, in dessert-size shooters. It also makes an elegant starter for a meal, served by the cup. I ate it for breakfast!

Traditionally, gazpacho is a cold, tomato-based raw vegetable soup. This version, packed with fruit, vegetables and herbs, is not only gorgeous, it’s good for you. Fresh citrus juice sweetens and heightens the flavors. Serrano chili and chili sauce add a kick. I first became familiar with this recipe working in the kitchen at Golden Door. In the original recipe, they add spiny lobster to the soup, but I prefer this vegetarian version.  It’s light, colorful, simple and different – a perfect addition to your next gathering!

 

Take the Challenge! Lemon Herb Cheese March 31, 2012

Filed under: how to make it,where to get it — chezdesblog @ 8:43 am
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I’ve never made cheese. I’ve never even really thought about making cheese – until now. Earlier this year I signed up for the Urban Farm Handbook Challenge. This month’s challenge – cheese making!

This recipe for Lemon Herb Cheese could not be more simple or delicious! The result  is light, spreadable, herby goodness. It’s delightful and unlike anything you buy at the store. Have some friends over, serve it with sliced baguette and then tell them YOU MADE IT.

Soup to nuts, it takes about 2-3 hours, but most of that is draining time – you don’t have to be there. I took photos all along the way, you can check them out here. I picked herbs from my garden – basil, cilantro and parsley. I think minced green onions, thyme, or oregano would also be delicious.

Note ~ the only special equipment required are cheese cloth and a candy/oil thermometer, both of which are readily available at kitchen supply stores and some grocery stores. Don’t let that be the reason you pass this up!

 

Food Photographer! + Black Bean Hummus March 25, 2012

Filed under: how to make it — chezdesblog @ 11:38 am
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There are lots of exciting things happening at GYYB headquarters. I’ve been baking all sorts of samples for folks – vegan cookies, gluten-free brownies, whole grain muffins – you get the picture. Then I had a thought – I need someone to come take pictures of all this beautiful food! A few phone calls later, I had a full-blown photo shoot under way in my kitchen. See photos here. It was really fun, educational and exciting.

As for this week’s new recipe, I chose Black Bean Hummus. I am always looking for new ways to make lunch interesting. In addition to being a great dip for crackers or veggies, this dip makes a tasty spread for sandwiches and wraps.

In the meantime, it’s a totally rainy Sunday in my neck of the woods and I have the ingredients for Lemon Herb Cheese (for the Urban Farm Handbook Challenge). Another perfect day for playing in the kitchen!

 

 
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