The Chocolate Mousse Caterers

New Year, New You

2012-01-13T13:43:00.000-05:00

Happy New Year from

The Chocolate Mousse

Too many of us are familiar with this scenerio... the New Year's ball drops, you vow to keep your distance from carbs and spend the rest of the year on the treadmill, but two weeks into January, your motivation plummets, your sugar cravings have become difficult to ignore, and you've skipped more than just a few days at the gym. Come February, your sneakers have collected dust and you've forgotten all about your New Year's resolution.

Well here we are almost 2 weeks into the 2012 and I'd like to give you some tricks to help keep you motivated to make this year your most successful yet.

- Think of your goal and all of the reasons this dream is great for you and will improve your life. Stay focused  on getting and staying slimmer. Weight loss motivation is easy... at first. Progress, compliments, feeling more attractive, and having more energy is motivating, captivating, but the honeymoon period inevitably ends. So put together a Vision / Dream Board http://www.ehow.com/how_4678676_goal-board.html These will help to keep you motivated and accountable to your end resultand beyond!

- Mind over matter - think slim. Ask yourself these questions:
   o What do you experience just before you eat something?
   o Do you tussle with yourself? "I really shouldn't... but I want to!"
   o Do you imagine how the food will taste, even feel in the mouth?
   o Do you focus on the real consequences, rather than the temporary satisfactions of eating?

People who are overweight tend to seek immediate satisfaction in the taste and feel of the food, while people who are thin usually imagine how the food will feel heavy in their stomachs for so long after they've eaten. When you're tempted to eat something, practice imagining how you will feel ten minutes or an hour after you've consumed that weight-increasing food. Keep it up until this becomes a natural habit for you.

- You are the company you keep... Surround yourself with slim people. I'm not saying you should dump all your curvier friends, but research has shown that the average body type of the people you surround yourself with has an effect on your weight and size. Start palling around with slimmer, fitter types and your subconscious will pick up the new patterns. Even better... workout with your friends as a group... after all "it takes a village".

- Be fair to yourself. You will do GREAT, but you may have a slip, a bad
day or a 'weak moment'. That doesn't mean you have "completely blown it"! Perfectionism is a trap. Aim to eat sensibly and healthfully most of the time, not all the time. We all over indulge now and then.

- Eat when you're hungry - and eat well. Aim For 5 Servings Of Fruits And Veg Per Day - Fruit and vegetables taste delicious and there's so much variety to choose from. They're a good source of vitamins and minerals, and dietary fiber. They can also help reduce the risk of heart disease, stroke and some cancers. Fruit and vegetables are low in fat and calories and high in taste

- Congratulate and reward yourself when you have met your smaller goals to help you keep motivated.

Good luck in sticking with the resolutions and shedding the pounds.

Enjoy!
Chef Heather

Happy Holidays

2011-12-11T21:48:00.001-05:00

Are you getting tangled in Holiday planning? Maybe feeling a bit crazed?
The Chocolate Mousse is here to take the hassle out of your Holidays.

Whether it is a fully catered dinner for family and friends, help with a few dishes, sweets for your sweets, or gifts of appreciation, we are here to help!

Ginger Bread House
Large: $32.50
Small: $27.00
Chocolate House
$20.00

Sugar Cookie Wreath
$20.00

Cookie Platter
                                                       $14.00 per pound

                                                       Pumpkin Roll
                                                       $18.00

Holiday Dinner Offer

You Choose One:
Pumpkin Bisque
Citrus and Spinach Salad

You Choose One :
Lasagna (Vegetarian)
Glazed Ham
Roasted Turkey
You Choose Two:
Roasted Root Vegetables
Asparagus Medley
Green Bean Almondine
Wild Rice with Cranberries
Traditional Potato Latkes
Sweet Potato Puree

Included:
Dinner Roll
Peppermint Cream Pie

$35.00 per person
Delivery: $5.00

Orders must be in by 12/21/2010

Baskets and Gifts

Make any holiday celebration one to remember with
gourmet gifts from The Chocolate Mousse. Our selection
of gift baskets are filled with fresh, quality ingredients that
taste great. We are committed to providing personalized
service and products. Choose from a wide variety of baskets
that can include cookies, cakes, sweets, nuts, gourmet
sausage, cheeses, and more. Let your loved ones know
how much you appreciate them. Order gourmet food
gift baskets throughout the year to help you celebrate
the special people and moments in your life.

Cookie Baking Tips

1- Read your recipe carefully:
If something is worth doing, it is worth doing right! Baking requires accuracy, so thoroughly follow the recipe.

2. Use good tools and utensils:
Assemble all the bowls, pans, and utensils you will need before starting. Use standard measuring cups and spoons.

3. Use top-quality ingredients:
You can't expect a top notch cooking using less than great ingredients. Check expiration dates of all ingredients.

4. Baking or Cookie Sheets:
The baking sheet should be either cool or room temperature when the cookie dough is placed on it; otherwise, the dough will start to melt.

5. Baking:
The Cookies should be a uniform thickness and size so they will bake evenly. Using a small scoopwill provide picture-perfect, uniform size cookies.

6. Oven temperature:
Preheat the oven 10 to 15 minutes before you begin baking cookies unless a recipe specifically calls for you to start with a cold oven.

Thanksgiving 911

2011-11-23T20:49:00.000-05:00

Why call Butterball when The Chocolate Mousse can save your Thanksgiving?

We are offering our services to you through Thanksgiving. Stuffing a bit bland? Turkey too pale? Pie a bit soggy? Well, we hope not, but if you find yourself questioning your stuffing, give us a call and we'll talk you through a fantastic feast!

Chef Heather
845-518-6533

Chef Geoff

845-309-3032

It's As Easy As Pie

2011-11-23T06:01:00.000-05:00

For some, this is true, but for others Pie making can be the straw that broke the Thanksgiving Dinner! If you've had little success in the past with or just need a refresher, here is a Pie Guide just for you. Whether your pies come out underbaked, overbaked, soggy, or dry; there is a trick for it all.

Soggy

The golden rule of Pie making is "make it cold, bake it hot." The pie dough should always be cold from mixing and rolling to when it goes in the oven. The oven should be pre-heated before the pie goes in. This technique prevents sogginess.

A Soggy crust can also be caused by underbaking, a watery filling, or a combo of these. To prevent underbaking, bake your pies until golden brown and the filling is bubbling. Using a glass pie plates is always a god idea because you can see the bottom.

A light dusting of flour or ground nuts in the bottom of the pie, before adding the filling, can also prevent a soggy crust. You can even brush the bottom dough with a beaten egg white before adding the filling. The egg white forms a layer that will protect the crust.

Mushy Filling

Using overripe fruit always ends with mushy pie filling. Very ripe fruit should only be used in chilled pies. Always use firm, almost underripe fruit in pies. Remember, different varieties of apples and pears have different textures. Use apples like Granny Smith, Crispin (Mutsu), Jonathan, Jonagold, Macoun, Fuji and Winesap. Using a few varieties of apples lead to the best pie with great texture and flavor.

My Crust Is Underbaked

A very common problem is that the pies are not baked at a high enough temperature. The pie stews in its own liquid and the crust turns almost raw and soggy. The reason is that the butter in the crust melts into the dough without evaporating, making it impossible to get a flaky crust.

Start out pies, especially fruit pies, at a high temperature, 425degrees F. Reduce the temperature to 350 degrees F after about 20 to 30 minutes until the pie is nicely browned and the filling is bubbling.

Dry Hard Crust

This is a result of overworked pie dough. Over mixing the gluten in the flour turns the dough into a brittle dry mess.

The most important part about making pie dough is to work it as little as possible and to keep all the ingredients as cold as possible. Use cold butter and ice-cold water. If you've made the dough well, you should see flakes and streaks of butter

Gap Between Pie and Crust

This often happens with sky-high pies. The top crust firms in the oven before the filling has completely cooked. The filling shrinks during baking, and you're left with a giant gap between the top crust and the filling.

To prevent the air space, cut the fruit into smaller chunks or thin slices. You can also precook your pie filling, which allows it to shrink before you place the pie top on. This will dramatically decrease the gap.

Pale

A pale pie just isn't as pretty as a nicely browned pie.

Brush the top crust with a beaten egg. This will create a nicely brown and glossy appearance. You can also sprinkle the pie with coarse sugar, which sticks to the wash and creates a sweet crunch when eating

Bubbled Over

This is often an issue with lattice pies. Don't be too worried about it.
Crimp the edges of a double crust pie very securely to ensure the pie won't ooze through the edges. Bake the pie on a sheet pan to collect any juices and keep your oven clean at the same time. Make sure there's a hole in the top crust or a few slashes. This will help release steam, which would otherwise cause the pie to leak.
Cracked Custard Pie

Custard pies and pumpkin pies have a tendency to crack if baked at a very high temperature. Bake these pies at a lower temperature, 375 degrees F. You can also bake them in a water bath, like you would a cheesecake. Make sure not to overbake, the center of the pie should be slightly jiggly when it's done.

Runny Filling

Fresh fruit is naturally watery and baking fruit just draws water out. Use a thickener, such as flour, cornstarch, potato starch or tapioca. These thickeners are hardly noticeable by taste and they hold together the juices well. Flour and cornstarch tend to create a cloudy filling, so if you prefer, use tapioca or potato starch for a clear filling. Another solution is to precook the filling.

Make sure the pie is completely cooled before cutting it. A fruit pie will be extremely watery if you cut into it while it's still warm or hot

Burnt Crust

Some pies, like apple, need a long baking time.

Use aluminum foil or metal pie crust shields to keep the crust from burning. If your pie is completely burned, you've baked it at too high a temperature.

Happy Baking and Happy Thanksgiving!

Gobble Gobble

2011-11-09T10:39:00.000-05:00

Thanksgiving is just around the corner!!! And although the Holidays are a wonderful time to celebrate with friends and family, they can also add a bit of stress in the preparation process. So, here are some tips to help you prepare for a less chaotic Turkey-a-thon. Follow these steps to stay on top of your holiday game plan.

Saturday November 12
- Plan your menu - decide which items can be made ahead of time and frozen.
- Figure out what size turkey you'll need, and order it.
- Ask for ome of your guests to bring dishes so you don't have to do it all.

Saturday November 19
- Make your grocery lists. - Go shopping for ingredients and non-perishable items including drinks.

Sunday November 20
- Make pies, cakes, breads and freeze them

Monday November 21
- Start defrosting turkey.

Tuesday November 22
- Make any dips and sauces - these will keep for 5 days. - Make the stuffing or dressing - it keeps for three days in the fridge. - Shop for remaining food items such as salad greens

Wednesday November 23
- Set the table. - Chill beverages.
- Cut and prepare the vegetable and starch dishes. - Remove bread, pies, and desserts from freezer.
Thanksgiving day
- Cook the turkey. - Reheat the side dishes. - Take the turkey out of the oven, make the gravy.

Friday
- Check out www.chocolatemoussecatering.com for creative ways to spruce up leftovers.

Or save yourself the trouble and headaches let us do the cooking for you. Browse the menu below and choose your favorites and let us prepare your holiday feast.

Happy Eating,
Heather Casto
The Chocolate Mousse

Thanksgiving Menu
You Choose One Portion of:

Bourbon Roasted Turkey

Pot Roast

Honey Mustard Glazed Ham

You Choose One Portion of:

Roasted Autumn Vegetables

Brussel Sprout Medley

Honey Glazed Carrots

You Choose Two Portions of:

Garlic Herbed Mashed Potatoes

Cranberry & Onion Wild Rice Sweet Potato & Brie Gratin

Macaroni and Cheese

Sweet Potato Gratin

You Choose One portion of:

Butternut Squash & Sage Soup

Corn Chowder

Mixed Greens Salad

Included One Portion each:

Apple Chestnut Stuffing

Cranberry Orange Chutney

Dinner Roll

Slice Pumpkin Pie

Hurry! Orders need to be in by November 19th.

                                                                     Thanksgiving Menu
                                                                        $35 per person
                                            Customized and A La Carte Menus are Available.
Call for details.
845-518-6533

Thanksgiving Pies

Pumpkin Pie

$14.00

Country Apple Pie

$15.00

Pecan Pie

$17.00

Mudslide Pie

$16.00

*Place your specialty orders for just $2.00 extra

Hyde Park, New York 12538
845-518-6533
chocolatemoussecatering.com
Chefgirlhg@aol.com

Starting With The Roots

2011-09-12T22:46:00.000-04:00

Sweet potatoes make great building blocks to any nutritious meal. This all-star is one of the best vegetables you can eat. These bright orange treats are nature's best source of beta-carotene and are loaded with carotenoids, vitamin A, vitamin C, potassium, calcium, and fiber.

Although most commonly orange-fleshed, this is not always the case... some are a spectacular purple color. The purple sweet potatoes have important antioxidants and anti-inflammatory properties.

Both hues of sweet potatoes lower the potential health risks posed by heavy metals and oxygen radicals. These underappreciated tubers provide anti-inflammatory and blood sugar-regulating qualities.

These tasty tubers contain fibrinogen, a key product in the body that is required for successful blood clotting.

Some nutritional benefits can only be achieved by steaming or roasting the sweet potato. Sweet potatoes don't take a long to prepare. Cut them into 1/2-inch slices and steam them for just 7 minutes to maximize their nutritional value. Add cinnamon, nutmeg, or cloves for extra flavor.

Tips:
- Choose sweet potatoes that are firm and do not have any cracks, bruises or soft spots.

-Sweet potatoes should be stored in a cool, dark and well-ventilated place.

Sweet Potato Pancakes
1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoons cinnamon
Pinch nutmeg
2 cups milk
4 teaspoons melted butter, plus more for greasing skillet
2 whole eggs
1 sweet potato, cooked until tender, peeled and pureed

-In a large bowl, combine all ingredients. Mix together and whisk until smooth.
-Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown.

Sweet Potato Gratin

1 1/2 cups heavy cream

2 cloves of garlic, pressed

2 pound peeled and trimmed sweet potatoes

1 1/2 teaspoons chopped fresh thyme

1 1/2 teaspoons kosher salt

3/4 teaspoon fresh ground black pepper

2 cups Brie

-Preheat oven to 400 degrees.

-In a small pot bring cream and garlic just to a simmer. Remove from heat and set aside.

-Butter a 9″x13″ shallow casserole dish or gratin dish of similar size and set aside.

-Thinly slice the sweet potatoes and layer Sweet Potatoes and Brie
-Poor heavy Cream on top
-Bake for 1 hour

Beans, Beans...

2011-09-07T15:52:00.000-04:00

They're good for your Heart! REALLY! Multiple studies show that beans reduce the risk of heart disease, type 2 diabetes, and high blood pressure.

These tiny little legumes are a miracle food. They are loaded with fiber that aid in lowering cholesterol, regulating blood sugar and insulin, promoting digestive health, and protecting against cancer. Not too shabby!

Do you think of whole grains, meat, and veggies when you think of fiber, protein, and antioxidants? Probably! But think again, beans offer all of these in one teeny package. They are also a low-fat source of carbohydrates, magnesium, iron and potassium.
Although there is a large variety of beans, they all contain phytochemicals that inhibit cancer cells from reproducing and growing. Beans also deliver a walloping amount of antioxidants. Like turkey, beans contain the amino acid tryptophan; this enzyme helps to regulate appetite, aid in sleep, and improve one's temperment.

Research shows that people who consume beans at least twice a week are 1/4 less likely to develop cancers. So make sure you get at least 2 cups of beans into your meals a week!

Tip:
-Adzuki and mung beans are among the most easily digested; pinto, kidney, navy, garbanzo, lima, and black beans are more difficult to digest.
-Beans can easily substitute for meat or poultry as the centerpiece of a meal.

Black Bean Burger
1/2 Onion, diced

1 can Black Beans, well drained
1 clove Garlic, minced
1/2 Red Pepper, diced
1/2 Jalapeno, minced
1/2 tsp seasoned salt
1/4 c Corn
To Taste Salt and Pepper
1 Large Egg
1 Tbl Mustard
3/4 cup Panko Bread Crumbs
Oil for Frying

-Saute the onions, peppers, jalapeno, and corn until soft.
-In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil and panko, combine well.
-Form bean mixture into patties, approximately ½ inch thick, coat in panko and fry patties in a small amount of oil until slightly firm.
-Enjoy!

Bean Chili
2 Tbl Extra Virgin Olive Oil
1 medium Onion, chopped
1 large Red Pepper, seeded and chopped
1 large Green Pepper, seeded and chopped
1 large Jalapeno Pepper, seeded and chopped
4 cloves Garlic, crushed and chopped
1 cup pale beer
1 (32oz) can Diced Tomatoes
1 (14oz) can Black Beans
1 (14oz) can Red Kidney Beans
1 (14oz) can Pinto Beans
1 (14oz) Pigeon Peas
1 cup Corn
1 Tbl Ground Cumin
2 Tbl Chili Powder
1 Tbl Cayenne Pepper
1 tsp Smoked Paprika
1 tsp Kosher Salt
8 oz Shredded Cheddar

-Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables.
-Deglaze pan with beer, add tomatoes, beans, and corn stirring to combine.
-Season with spices.
-Simmer over low heat about 30 minutes, then top with shredded cheese and serve.

Broccoli

2011-09-07T13:46:00.000-04:00

When it comes to Super Food, it is very difficult to find anything that can compete with broccoli's natural health-promoting properties.

Just 1 cup of broccoli contains more than 200 percent of vitamin C, and nearly as much vitamin K required daily. These little green trees contain about half of the daily need for vitamin A, and contain copious amounts of folate, fiber, sulfur, iron, B vitamins, and a whole bunch of other important nutrients. On a calorie for calorie comparison, broccoli contains nearly twice the amount of protein as beef but with a lot more protective phytonutrients.

Broccoli fights cancer by neutralizing carcinogens and eliminating them from the body. This green goodness helps prevent lung, esophageal, gastrointestinal, prostate, gastric, skin, breast, and cervical cancers. Studies show that broccoli reduces the risk of heart disease risk.

Because it is just so darn good for you, try to eat a small bunch of broccoli every day. Your body will thank you. Broccoli is nutritiousin its raw form and when it's very lightly cooked.

Tip:
-If fresh broccoli is unavailable, frozen broccoli is a good substitute.

-Peeling the bottom inch or 2 of the broccoli stem will take away the tough texture

Broccoli and Crawfish Soup

5 cups Broccoli, chopped
1/4 cup Onions , chopped
2 cloves Garlic, sliced
1/4 cup Extra Virgin Olive Oil
6 cups Vegetable Broth
1/2 cup Heavy Cream
1 tsp Paprika
1 pound crawfish
1 teaspoon hot sauce
4 tablespoons cornstarch
To Taste Salt and White Pepper
-In a large pot over high heat, combine the broth and the broccoli. Cook about 4 minutes, or until tender.
-In a large skillet, saute the onions in the Olive Oil
-Add the crawfish, and garlic.
-In a separate bowl, mix together the cornstarch and heavy cream and stir into the soup mixture.
-Add mixture to the broccoli and broth. Cook over medium heat, stirring constantly until thick and bubbly.

Broccoli Salad

1 pound Broccoli, chopped
1/4 cup Red Onion, diced
1 cup green raisins
1 cup black beans
3/4 cup mayonnaise
1 teaspoon dry mustard powder
1/2 teaspoon celery seed
1 tablespoon chopped fresh dill

-Bring a large pot of lightly salted water to a boil. Add the broccoli and cook uncovered for 2 minutes. Drain in a colander, and immerse in ice water until the broccoli is cold.
-Combine all the ingredients and refrigerate overnight for best flavor.

Orange You Glad...

2011-09-07T10:19:00.000-04:00

You'll Learn About Carrots?

These vibrant roots are a fantastic source of carotenoids, the potent antioxidants responsible for giving carrots their orange color. Along with their beutiful hue, an abundance of carotenoids in one's diet can help to decrease the risk of postmenopausal breast cancer, as well as, bladder, cervix, prostate, colon, larynx, and esophagueal cancer. Carrots can also aid in reducing the risks of kidney and ovarian cancers.
In addition to their cancer fighting abilities, the nutrients in carrots also prevent cardiovascular disease, help strengthen the immune system, and promote colon health.
Carrots contain other goodies, including calcium, potassium, magnesium, phosphorus, fiber, vitamin C, and an incredible amount of vitamin A.
Your Mom was correct when she said "carrots are good for your eyes". They contain lutein and zeaxanthin, which work together to prevent macular degeneration and cataracts and promote overall eye health.
Diets low in carotenoids are linked to heart disease and various cancers, so make sure you eat at least 1 carrot each day and enjoy them year-round. Culinarily and nutritionally speaking, carrots are good for you whether they're raw or cooked. In fact, cooking them helps to break down the tough fibers, making some of the nutrients more easily absorbed.

Tips:
-Precut baby carrots are made from whole carrots and, although convenient, they lose important nutrients during processing
-Remove carrot tops before storing them in the fridge, as the tops drain moisture from the roots and will cause the carrots to wilt.

-Buy organic; conventionally grown carrots frequently show high pesticide residues

Vegan Carrot and Zucchini Bread

2 1/2 cups flour

2 1/2 tsp baking soda

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/2 tsp salt

1 cup coconut oil

1 cup maple syrup

1/4 cup agave syrup
1 1/2 tsp vanilla extract
1 1/2 cups finely grated carrot
1/2 cup finely grated zucchini

- Grease and flour a 9" x 5" loaf pan.
- Mix together dry ingredients in smaller bowl.
- In larger bowl combine syrups with oil and vanilla, then add carrots and zucchini.
- Add the dry ingredients to the wet ingredients and stir until just mixed.
- Bake at 375 degrees until done (about 40 min)
- Let cool before removing from the pan

Pickled Carrots
1 ½ lb Carrots, peeled and halved lengthwise
3 Cloves
1/4 cup Honey
1 cup of White Vinegar
1 cup of Water
1 ½ Tbl Mustard Seed
3 sprigs Rosemary
1 Jalapeno, quartered
- In a saucepan, combine all ingredients except the jalapeno and bring to a boil
- Reduce heat and simmer for 5 minutes.
- Sanitize jars and fill with Carrots and 1/4 Jalapeno
-Pour liquid over the carrots and seal.
- Allow to cool upside down.
- Serve cold

Don't Cry For Me... Vidalia

2011-09-06T14:51:00.000-04:00

Onions may make you a bit weepy, and they do have a tendency for giving unkissable breath, but although onions have a bad reputation, they do pack a BIG nutritional wallop!

Onions are a Superfood containing super antioxidant power. They also contain Quercetin, a natural antihistamine that relieves airway inflammation, allergies, and hay fever. Along with the Quercetin, onions also contain large amounts of Vitamin C. These nutrients help the body to battle cold and flu symptoms. They also help fight osteo- and rheumatoid arthritic pain and swelling.
Onions contain potent cancer-fighting enzymes. Onion consumption has been linked with lowering the risk of prostate, stomach, and esophageal cancers and are shown to reduce mortality from coronary heart disease.
Onions are excellent for people who consume diets high in protein, fat, and sugar, as they help clean out arteries and impede the growth of viruses, yeasts, and other disease-causing agents. All of this because they are extremely rich in sulfur, antibiotic and antiviral properties. Onions also help lower blood pressure and cholesterol, and a peptide that helps to inhibit the loss of calcium and other bone minerals.
With all of the health benefits onions provide, you should follow the "one a day, keeps the doctor away" rule. However, if that's too many tears for you, add a few onions to your grocery list and try to eat a little bit every day. The best varieties are are shallots and yellow onions, but all are extremely good for you. Raw onions provide the most optimal nutrition, but they're still great when they're lightly cooked.
Tips:
-Choose rounder onions when possible. The spherical shape leads to better sulfur distribution... ie, less tears

- Onions should be stored at room temperature.

French Onion Soup
3 large Sweet Onions, sliced

2 large Red Onions, sliced
3 cloves Garlic, sliced
3 Tbls Butter
1 Bay Leaf
1 fresh Thyme Sprig
1 cup Red Wine
1 cup Calvados
3 cups Beef Broth
1 loaf Pumpernickel Bread, thick slices
To Taste Kosher Salt and Black Pepper
1 cup Fontina Cheese

-Melt the butter in a large pot. Add the onions, garlic, bay leaf, and thyme, and cook until the onions are soft and caramelized.
-Add the wine and calvados and simmer until the the onions are almost dry, about 5 minutes.
-Discard the bay leaves and thyme sprigs. Add the beef broth, bring the soup back to a simmer. Season with salt and pepper.
-Sprinkle the thick slices of bread with Fontina and broil until bubbly and golden brown.
-Ladle the soup in bowls and float several of the Gruyere croutons on top.

Onion Tart
1 sheet Pastry Dough
1 Onion, sliced
1 Red Onion, sliced
1 Tbl Olive Oil
10 ounces soft goat cheese
1/4 cup sour cream
1 large eggs
1/2 tsp fresh thyme leaves

- Cook thinly slice onions in a large skillet with salt to taste in oil.
- Preheat oven to 375°F.
- On a lightly floured surface roll out dough rectangle into a 16 x 6-inch rectangle and fit it into a 13 1/2 x 4
x 1-inch tart pan with a removable fluted rim. Prick bottom of shell in several places with a fork.
- Bake shells in middle of oven 10 minutes.
- While shells are baking, whisk together goat cheese, sour cream, and egg until smooth
- Spread cheese mix on pastry and cover evenly with onions
- Sprinkle with thyme bake tarts in middle of oven 10 minutes, or until puffed and golden.

The Calm After the Storm...

2011-09-06T12:39:00.000-04:00

And I don't mean Irene!

Wow, at one time, sitting down to write these blogs put me in a frantic tizzy, but now, its almost relaxing.

So although I am sorry for the last few weeks of my hiatus from typing... I certainly have not taken a vacation from the kitchen!

This summer was filled with catered BBQ's, Baby Showers, Weddings, Sports Events, and the coolest of all, a movie production. For the month of August, we catered to stars and crew of the The Brass Teapot... what a great and crazy experience. I have not had so much fun customizing and catering meals, while traveling and seeing the Hudson Valley AND learning exactly how a movie is made.

The Brass Teapot Cake for the final day of production

So, after running and cooking for what seems like a very long summer, I am excited to sit down and re-connect with you all... starting back with my list of Superfoods.

The Cherry In My Pie...

2011-07-18T20:44:00.000-04:00

... and in everything else... YUM!
Cherries have a lot of reasons to boast, after all, they do have a long list of nutritional goodness. These small little treats pack a powerful punch for their low calorie count. They are crammed with nutrients that help fight inflammation and cancer. And, in case that wasn't enough, two compounds contained in cherries, have been shown to inhibit the growth of tumors and even cause cancer cells die. These little red jewels also have antiviral and antibacterial properties.

Aim to eat a cup of fresh cherries every day while they are in season, and when they are not... make sure you have a stash in your freezer. Doing this can help your body reduce inflammation and curb pain. Regular consumption may also lower risk of heart attack and stroke.

Tips:

Keep a bag of frozen cherries in your freezer year round. Frozen cherries retain 100% of their nutritional value and make a great addition to smoothies, yogurt, and oatmeal.

Buy organic or wash thoroughly, since conventionally grown cherries can be high in pesticides.

Recipes:

Cherry Chocolate Chip Cupcake
1 1/2 cups all purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup buttermilk
1 cup finely chopped fresh pitted cherries
1/2 cup mini chocolate chips (optional)

-Preheat oven to 350 degrees F. Line your cupcake/muffin cups with paper liners. Set aside.
-In a medium bowl, combine the flour, baking powder and salt.
-In a large bowl, cream together butter and sugar.
-Add egg, and extracts and combine well. Working in two or three additions, gradually mix in the dry ingredients, alternating with the buttermilk and ending with an addition of the last of the flour mixture.
-Stir in chopped cherries & chocolate chips.
-Fill prepared cupcake liners 3/4 full. Bake for 16-19 minutes, or until the toothpick inserted into the center of the cupcake comes out clean. Let the cupcakes cool before transferring them to a wire rack. Wait until they are completely cooled before frosting.

Chicken with Cherry Sauce
1 pound fresh or frozen pitted sweet cherries

1/2 cup orange juice
1/2 cup soy sauce
1/4 cup honey
2 tablespoons lemon juice
1 garlic clove, minced
2 teaspoons minced fresh gingerroot
4 chicken breasts
1 tablespoon butter

-Set aside 3/4 cup cherries.
-In a blender, combine orange juice, remaining cherries, soy sauce, honey, lemon juice, garlic and ginger; set aside.
-In a large skillet over medium heat, brown chicken on all sides in butter.
-Place chicken skin side down in an ungreased baking dish. Top with cherry sauce.
-Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries.
-Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

Going Green...

2011-06-20T10:05:00.000-04:00

   Has never been tastier!
If you ever watched Popeye (or just lived on planet Earth), then you already know that spinach will make you big and strong. Well, Spinach is good for you, but just how good is it?
   Spinach has the highest concentrations of nutrients, fat burning compounds, vitamins and minerals to protect and heal the body. It contains a wide array of proteins, protective photo-chemicals and healthy bacteria. Spinach really is a nutritional powerhouse, containing large amounts of vitamins K, A, and C, folate, magnesium, calcium and iron.

   The folate in spinach helps to lower the risk of dementia and cardiovascular disease, including heart disease and stroke. Folate also reduces the risk of colorectal, ovarian, and breast cancers and helps stop uncontrolled cell growth, one of the primary characteristics of all cancers.
   Spinach contains a carotanoid that kills prostate cancer cells, and it also prevents the cells from multiplying. The vitamin C and beta-carotene in spinach help protect against colon cancer and aids in fighting inflammation, making them integral components in the prevention of dementia, especially in older adults.
   Spinach is loaded with vitamin K (one cup of cooked spinach provides over 1,000% of the recommended daily amount!), which builds strong bones by helping absorb calcium.
   Spinach is also rich in lutein, which protects against macular degeneration, eye disease, and it helps keep artery walls clear of cholesterol buildup.
   Finally, there is the Popeye complex (well, that's what I like to call it!)... Spinach helps to build cleaner muscles and tissues, aid your digestive system function and more effectively protect you against disease and illness.
Because fresh spinach is just so awesome, it should be a daily staple in your diet. Every grocery store, year round, no matter where you live, carries spinach. So you have NO excuses not to be adding some to your menu! You'd be hard pressed to find a more nutritionally and culinarily sound green. So do your body a favor and aim for a few ounces -- raw, sauteed, or lightly steamed, every day.

Tips:
- Sneak it in... Add a handful of fresh spinach to your next fruit smoothie or juice. It'll change the color but not the taste.

- Spinach is highly susceptible to pesticides, so stick to organic.

Spinach Quiche
1 Tbl Extra Virgin Olive Oil
3 cloves garlic, chopped
1 small onion, chopped
10 ounce spinach, Chopped
1 cup mushrooms, sliced
4 oz package feta cheese , crumbled
4 oz cheddar cheese, shredded
1 pie crust, deep dish, unbaked
2 eggs
3 egg whites
1 cup milk
salt and pepper to taste

1- Preheat oven to 375 degrees F
2- Saute garlic, onion, and mushrooms in evoo until lightly browned. Stir in spinach.
3- Place vegetables, feta and cheddar cheese in crust. Season with salt and pepper.
4- Whisk together eggs and milk. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
5- Bake in preheated oven for 40 - 50 minutes, until set in center. Allow to stand 10 minutes before serving.
6- Enjoy!

Creamed Spinach Stuffed Tomato
1 cup heavy cream
1 tablespoon extra-virgin olive oil
1/4 cup fennel, thinnly sliced
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
1 lb baby spinach
2 Tbl parmesan cheese, grated
4 large beefsteak tomatoes
1- Saute fennel in evoo, add garlic, season with salt and pepper and saute until translucent.
2- Add spinach and heavy cream to the garlic and fennel and cook until spinach is wilted and add parmesan.
3- Preheat broiler.
4- Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach broil to lightly brown.
5- Enjoy!

2011-06-13T20:56:00.000-04:00

A few weeks ago I wrote about Superfoods - natures prime ingredients. A diet loaded with these tasty ingredients will help your body function at it's best. Every food on my list boasts multiple healing effects, AND is easy to come by. The Super Pick I'd like to focus on this week is the Kiwi.

Kiwis are an edible berry. The most common varieties are oval, and just a bit larger than a duck's egg. The skin is a dull brown-green that is fuzzy to the touch. The flesh is bright green or golden with a center ring of tiny, black, edible seeds. The fruit has a soft and semi-mealy texture and a sweet but citrus-like flavor. This little fruit is nutrient dense and packs an amazing amount of vitamin C (twice the amount found in an orange), has more fiber than an apple, and is higher in potassium than a banana. The blend of nutrients, vitamins, and minerals found in a kiwi helps protect against heart disease, stroke, cancer, and respiratory disease. Kiwi is also a natural blood-thinner, but works without the side effects of aspirin and supports heart health by reducing the formation of blood clots, lowering cholesterol, and reducing blood pressure. Kiwi is often recommended as part of a diet to battle cancer as it accelerates the healing of wounds and cells.

Tips:

- Eat one kiwi a day while they're in season. California kiwi is in season from October through May, and New Zealand is available between April and November.

- Kiwi contains enzymes that activate once you cut the fruit, causing the flesh to tenderize. So if you're making a fruit salad, cut the kiwi last.

- The riper the kiwi, the greater the antioxidants, so eat them when they are ripe.

Meditaranean Israeli Cous Cous:

Serves 6

1 1/2 cup water
3/4 cup Israeli Cous Cous
3 California Kiwi, peeled and cut
1 Yellow Pepper, diced
3/4 cup Cherry Tomatoes, halved

3/4 cup Chick Peas

1/4 cup Kalamata Olives, pits removed
3 Scallions, thinly sliced
1 Tbs Lemon Juice
3 Tbs Extra Virgin Olive Oil
1/2 cup Fresh Basil, sliced
1/2 cup crumbled Goat Cheese
To Taste Salt and Pepper
1 tsp Honey
1/2 tsp Cinnamon
- In a small saucepan, cook Israeli Cous Cous like pasta. Toss in Extra Virgin Olive Oil and cool.
- Combine all the ingredients except Goat Cheese in a medium bowl and gently stir.
- Refridgerate until ready to serve. Top with Goat Cheese.

- Enjoy!

Kiwi Cheesecake:
Filling:

1 1/2 pound Cream Cheese, softened

1 cup Low Fat Sour Cream

1 1/2 cups Sugar

5 Eggs

2 Kiwis, peeled and pureed
2 Tbl Lime Juice
1 Tbl Vanilla
Crust:
1 cup Almonds, ground
1 cup Graham Crackers, crushed
1 Tbl Butter, melted
Garnish:
2 Kiwis, peeled and sliced thin

- Preheat oven to 350 degrees F
- Prepare pan: 9-inch with parchment paper
- Combine Almonds, Graham Crackers and Butter until evenly moistened. Firmly press into the bottom of the pie pan
- Mix all filling ingredients together at low speed for 2 minutes. Pour onto crust and bake for 45 minutes and cool.
- Garnish with fresh sliced Kiwis.
-ENJOY!
Whether you eat them raw, cooked, or alone, add some tropics in your life and grab a kiwi.
Happy Eating
-Chef Heather

2011-06-07T04:52:00.000-04:00

June is National Fresh Fruit and Vegetable Month

Fruits and vegetables are critical to promoting good health. Increasing the quantity of produce in your diet is the healthiest way to significantly help your body function at it's best. These super-foods are calorie sparse and vitamin dense, meaning they pack a lot of nutritional punch. They are superior sources of anti-oxidants and essential nutrients. Produce does much more than just contribute healthy nutrients, essential vitamins, minerals, and fiber, they also help protect you from chronic diseases and they help you heal. In fact, fresh fruits and veggies boast multiple healing effects, from fighting cancer to reducing cholesterol, guarding against heart disease, aiding in weight loss and so much more.

There are hundreds of extremely nutritious and tasty options to choose from! So no matter what your preference is, there is always some fruits and veggies that are waiting to tickle your taste buds. Eat these super-healing picks and start feeling pretty super yourself.

Fruit and Veggie 101
Money Saving Tips

1- Create a weekly meal plan that uses the same fruits and vegetables, but prepared in different ways.

2- Buy fruits and vegetables in season and at farmers' markets or at your local grocery store.

3- Minimize waste, buying only the amounts you will eat.

4- Be creative! Enjoy your fruits and vegetables in different ways. Try baking apples or poaching pears with some cinnamon. Homemade soup is a healthy and tasty way to use vegetables. Smoothies and salsas are also a great use of produce.

5- Cut your fruits and vegetables at home. Pre-cut produce costs more than whole fruits and vegetables.

6- Pick your own at local farms. Late summer and early fall is a great time to pick your own. This is a fun and inexpensive way to buy in bulk.

7- To make fresh fruits and vegetables last longer, wash and dry after purchasing, then store them in the refrigerator or freezer.

Farm Markets

Arlington Farmers Market

Location: Raymond & Collegeview Aves. Poughkeepsie.

Hours: June-Oct., Thurs., 3-7pm

URL: Arlingtonbid.org

City of Poughkeepsie Farmers Market

Location: 253 Main St., Poughkeepsie.

Hours:June-Oct., Fri., 10am-3pm

Contact: 845/473-1415

Hyde Park Farmers Market

Location: Hyde Park Town Center, Route 9, Hyde Park

Hours: June-Oct., Sat., 9am-2pm

Contact: 845/229-9111

Millbrook Farmers Market

Location: Front St. and Franklin Ave., Millbrook

Hours: May-Oct., Sat., 9am-1pm

Contact: 845/677-4304

URL: MillbrookFarmersMarket.com

Rhinebeck Farmers Market

Location: 23 E. Market St., Rhinebeck.

Hours: May-Nov., Sun., 10am-2pm

Contact: 845/876-7756

URL: RhinebeckFarmersMarket.com

Barton Orchards
Poughquag, NY
(845) 227-2306

Brittany Hollow Farm
Red Hook, NY
(845) 758-3276
Greig Farms
Red Hook, NY 12571
(845) 758-1234

Daisi Hill Farm
Millerton, NY
(518) 789-3393

Wigsten's Farm Market
Pleasant Valley, NY 12569
(845) 635-1570
www.dutchesstourism.com/farmers.asp
www.dutchesstourism.com/farm.asp

If You Are Going To Put Your Foot In Your Mouth...

2011-05-18T22:25:00.000-04:00

It might as well be well seasoned!

For all of the Star listeners, cooking foot apparel is just not a good idea, nor is it good eats! Nutritionally speaking, it's just bad. See, although the styles are endless, the material is not. Before you think about eating the inedible, you need to consider the "ingredients". Fibers, such as cotton, cannot be digested by the body. Man made products contain chemical colorings and polymers, and are certainly not organic! In my kitchen shoes are not going to be served, BUT shoos and chouxs are! So, here are some recipes that will make your tootsies curl.

Enjoy!

Pate a Choux
A light and airy puff pastry that is the shell for eclairs and cream puffs.

1 c     Water
3 oz    Butter
1 Tbl   Sugar
6 oz    Flour
4         Eggs

1- Pre-heat oven to 425 degrees
2- Bring Water, Butter, and Sugar to a boil.
3- Add Flour and stir until a dough ball forms.
4- Let cool for 3 minutes.
5- Put dough in a mixer at low speed... add 1 Egg. When the Egg is completely combined, add another
     until they are all incorporated into the dough.
6- Put paste in pastry bag and pipe golf ball sized rounds on a sprayed cookie sheet.
7- Bake at 425 degrees for 12 minutes.
8- Lower oven to 325 degrees and bake for 15 more minutes.
9- Pierce puffs when you remove them from the oven.
10- Let cool and fill with sweet or savory filling.
11- ENJOY!

Maque Choux
"Mock Shoe"a traditional Louisiana dish. It is usually served as a vegetable accompaniment.

2        Ears of Corn
1Tbl   Veg Oil
1/4     Onion, diced
1/4     Green Pepper, diced
1/4     Red Pepper, diced
1/4     Zucchini, diced
1/4     Squash, diced
1 tsp Cayenne Pepper
1 tsp Smoked Paprika
TT     Salt and Pepper
1/4 c Heavy Cream

1- Saute the Vegetables in the Vegetable Oil.
2- Add the Heavy Cream and Seasoning.
3- Cook at low heat for 15 minutes.
4- ENJOY!

Moo Shoo
A Chinese dish comprised of stir fried cabbage.
1 oz      Shitake Mushrooms
1/2 tsp Sesame Oil
1/2 tsp Veg Oil
1           Egg
1 tsp     Ginger, minced
1 tsp     Garlic, minced
2 c        Cabbage, sliced
1/2 c     Red Pepper
1/4 c     Green Onion
1 Tbl     Rice Wine Vinegar
1 Tbl     Sherry
1 Tbl     Teriyaki
1 Tbl     Hoisin Sauce

1- In Oils, cook Eggs, and set aside.
2- Saute Vegetables.
3- Add Vinegar, Sherry, Teriyaki, and Hoisin and toss.
4- ENJOY!

Superfoods...

2011-05-16T21:47:00.000-04:00

Superfoods - are natures prime ingredients. They are nutrient dense and calorie sparse. They offer superior quantities of anti-oxidants and essential nutrients (nutrients the body cannot produce).

A healthy diet loaded with superfoods helps our bodies function at their best. There are hundreds of nutritious foods, but the dozen on my list not only contribute healthy nutrients and help you heal BUT are culinarily easy to use. Every food on this list boasts multiple healing effects, AND they are easy to come by. Eat my All Star picks and you'll start feeling pretty super yourself.

Kiwi
Spinach

Onions

Cherries - Berries

Carrots

Broccoli

Honey

Coconut

Lemons

Sweet Potato

Herbs

Beans

Next week I will start giving you the reasons why each of my Super Foods are, well, SUPER... but until then, add these ingredients to your diet. Just trust me!

Happy Eatings,

Chef Heather

Hey Honey...

2011-05-09T20:14:00.000-04:00

May is National Allergy and Asthma Awareness Month. I am about to tell you why that means Spring has never been sweeter...

With Hay Fever season in full swing, many people are desperate to find relief from their allergy symptoms. Natural therapy is becoming a very popular choice of treatment. So why eat a "spoonful of sugar to help your medicine go down", when just a daily spoonful of honey, could be your relief from those pesky spring allergies?

Eating local Honey works similar to a vaccination, by introducing small amounts of a virus or germ to the body and triggering an immune system response. This causes the production of antibodies designated to fight off the invaders. A daily dose of honey is like gradually vaccinating the body against allergens, a process called immunotherapy. Honey contains a variety of pollen spores that give allergy sufferers trouble when flowers and grasses are in bloom. Introducing these spores into the body in small amounts makes the body accustomed to their presence and decreases allergy symptoms.
Local honey is the best because it is produced by bees within a few miles of where you live. The proximity increases the chances that the varieties of flowering plants and grasses giving the allergy sufferer trouble are the same kinds the bees are including in their honey. After all, it wouldn't help much if you ate honey with spores from a type of grass that grows in Michigan if you suffer from allergies in New York.
So, not only is Honey a a treat for your taste buds, but it is good for you... and not just for your allergies. Honey offers incredible antiseptic, antioxidant and cleansing properties for your body, health, and skin care. From eye conjunctivitis to athletes foot, it's powerful healing attributes have been used for thousands of years.
Honey, perhaps the tastiest natural medicine. Eating for health has never been sweeter.

Honey Cookies
3/4 cup Brown Sugar
1 Egg
3/4 cup Honey
1 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1 pinch Salt
1/4 tsp Ground Ginger
1/2 tsp Baking Soda
2 cups Flour
1/2 cup Slivered Almonds

1- Combine brown sugar and honey in large mixing bowl, beating well.
2- Add egg, cinnamon, cloves, ginger and salt
3- Stir in flour, baking soda, and almonds.
4- Press dough evenly into a greased baking pan.
5- Bake at 350 degrees for 20 to 25 minutes.
6- Cut into 3 x 1 inch bars. Remove cookies to wire rack to cool completely

Dinner... the Most Important Meal of the Day?

2011-04-25T19:52:00.001-04:00

I know what you are thinking... "I thought she said breakfast was the most important meal". Well, every meal is important. Breakfast is needed to give you the energy to get your day started. Lunch is a your refueling, and if done correctly, also a mental health break. Dinner is a nutritional charge and can also be nourishment to your relationships.

With schedules being jam packed with work, school, running the kids around, errands and, well, life... we tend to neglect the most important thing, relationships. Everyone needs to eat and every relationship needs to be fed. The best way to nourish both... Dinner! When you sit down around the table with your family, everyone benefits. Feed your relationship with lots of love, affection, communication and a healthy, tasty dinner.

Here are some easy, affordable and healthy dinners for you to enjoy with your family.

Turkey and Vegetable Chili

1.5 lbs Ground Turkey
15oz can Diced Tomato
4 oz can Diced Jalapeno
1 Onion, Diced
1 Red Pepper, Diced

2 Carrots, Diced

1 Zucchini, Diced
3 Tbl Chili Powder
1 Tbl Extra Virgin Olive Oil
To Taste Salt and Pepper
2 cups Cooked Brown Rice

1- Saute Fresh Vegetables in Olive Oil
2- Add Turkey and Saute
3- Add canned products and simmer for 15 minutes
4- Serve on top of cooked Brown Rice.
5- Enjoy!

Number of Servings: 6

Vegetable Lasagna
9 No-Bake Lasagna Noodles (I like Barilla)
1pint Cherry Tomatoes
1/2 Red Pepper, Sliced
1 Small Onion, Diced
1 Small Eggplant, Sliced
1 Zucchini, Sliced
2 Carrots, Sliced
2 cup Mushrooms, Quartered
2 cup Tomato Sauce
1 cup Water
To Taste Salt and Pepper
15 Basil Leaves, Thinnly Cut
1 tsp Oregano
16 oz Light Ricotta (not fat free)
1/2 cup Light Mozzarella Cheese

1- Saute Onions, Eggplant, Red Peppers, Carrots and Zucchini. Season and set aside.
2- Mix Herbs, Water, and Tomato Sauce
3- Layer Lasagna, Ricotta, Sauteed Vegetables, and Sauce.
4- Repeat layers and finish with Mozzarella
5- Cover with aluminum foil and bake at 350 degrees for 45 minutes.
6- ENJOY!

Number of Servings: 6

Matzo Ball 101...

2011-04-11T21:40:00.000-04:00

With Passover just days away, I thought I'd take a break from the routine, and discuss the #1 focus of Passover cuisine... the matzo ball. These Jewish dumplings highlight any soup. They are, however, notoriously difficult to perfect. As desirable tastes and textures vary, it is sometimes difficult to characterize a good matzo ball. There are the feather-light, tender dumplings that rise to the top of the soup... floaters. There are also dense, flavorful, big deli-like matzo balls that dominate, these are the sinkers.
I was born on the first night of Passover. The joke is that Grandma's Matzo Balls put my Mom into labor. So, not only do I appreciate a smaller, lighter Matzo Ball, but I also appreciate ice cream cake (matzo based birthday cake is not the most enjoyable).
Here is my Matzo Ball recipe, along with some great tips.

1/2 c     Matzah Meal

2           Eggs - beaten
2 Tbs    Schmaltz (melted chicken fat) or Vegetable Oil
4 Tbs    Seltzer
Pinch     Salt and Pepper

2 Qts    Chicken Broth or Stock

1- Combine beaten Eggs, Schmaltz and Seltzer together.
2- Add the Matzah Meal, Salt and Pepper and mix until smooth.
3- Wrap and refridgerate at least 1 hour, but preferably over night.
4- To cook, bring the broth to a rolling boil, then reduce the heat until the broth is just barely boiling.
5- Grease your palms with Schmaltz. To shape the dumplings, scoop 1 Tbl of dough, and roll in greased hands.
6- Drop the balls gently into the boiling water. They will be cooked enough to eat in about 8 minutes after they float in the chicken broth.
7- Add to your favorite soup and enjoy.

Tips For Perfection:

-Refrigerate the batter overnight. Although you can chill batter for just an hour, if you leave it overnight, the matzah meal will absorb more moisture, hold together better, and cook more evenly.

-Use Schmaltz... the Yiddish word for "chicken fat." Fat makes the dumplings tender. The Chicken also adds far more flavor than using vegetable oil.

-Season the cooking water generously. Dumplings absorb the liquid they are cooking in. If the liquid is bland, so is the Matzo Ball.

- Grease hands... when shaping dumplings.  Roll the dough back and forth to shape into a ball.

-Prepare ahead... Cook completely, then use a slotted spoon to transfer them to a dish in a single layer. Cover half way with cold cooking liquid and freeze. When ready to serve, rewarm them in the soup.

Happy Passover and Enjoy!
Chef Heather

Nutricious and Delicious

2011-04-04T22:22:00.000-04:00

Lunch ... The second most important meal of the day. For those with a crazy schedule, and I’m pretty sure that’s all of us, lunch is not only nourishment to the stomach, but also to the brain. After a busy morning, the lunch break is crucial in refueling the body and preparing the mind for the rest of the day. However, taking a well needed lunch break is often not the case. Many of us eat on the run, grab an unhealthy snack or skip lunch altogether. During the week, it seems lunch leaves us with just as few options as breakfast.

Not eating, is a big problem. Just like skipping breakfast, missing lunch causes your blood-sugar to crash dangerously low. This result is needing an instant sugar fix, which is usually an unhealthy snack. Another problem is that "on the run" lunches are generally sugary and carb laden, high in fat and cholesterol and nothing but empty calories. These “fast foods” are usually pretty fast at clogging the arteries.
These problems may have you thinking that a nutritious lunch is just a myth, but with a handful of tips, there can be a nutritious lunch and a bit of lunch therapy in your very near future.

Quick and Healthy Lunch Options

- Stock up on lunch possibilities at your grocery store. Buy random ingredients such as mango’s, raisins, peas, and cauliflower to add some life and color to your salad. You can mix and match any of your favorite ingredients.

- Keep it easy!

- Prepare lunch the night before. Refridgerate overnight and in the morning pack in an insulated box or bag with frozen ice or gel packs. A premade lunch will drastically reduce the sence of being rushed.

- Add a sweet treat to your lunch. Use fresh fruits in place of candy bars, cakes, or cookies.

Eating Tips

- Eat slowly - Sit during lunch - Eat off of a plate
- Focus on your meal - Eat only if you’re hungry

Sandwich -

- Choose a whole grain bread, pita, or tortilla shell.

- Use 2-3 ounces of lean meat or poultry that has been roasted or
grilled.

- Use a minimal amount of fat free or reduced fat dressing

- Load on the vegetables. Use cucumbers, green peppers, tomatoes, and other veggies to add flavor and texture.
Other Quick Options

Vegetable Quiche

1 unbaked deep-dish pastry shell (9 inches)

1/2 small red onion, sliced
1/4 cup sliced fresh mushrooms
1/4 cup diced yellow summer squash
3 garlic cloves, minced
1/4 cup carrots, thinnly sliced
1/4 cup red pepper, sliced
1 tablespoon butter
1/2 cup fresh baby spinach
1 cup (4 ounces) shredded Swiss cheese
4 eggs
1-1/2 cups heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon minced fresh rosemary
1/4 teaspoon pepper

Directions

- Bake pie shell at 400° for 8 minutes. Cool on a wire rack. Reduce heat to 350°.
- In a large skillet, saute the onion, mushrooms, squash and garlic in butter until tender. Add spinach; saute 1 minute longer. Spoon into crust; top with cheese.
- Whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese.
- Bake for 40-45 minutes or until a knife inserted near the center comes out clean.
- Let stand for 10 minutes before cutting.

Yield: 6-8 servings.

Soup
1/2 lb. carrots, sliced
1 med. onion, sliced
2 stalks celery, sliced
1 clove garlic, crushed
1 can (14 oz. each) whole tomatoes in juice
1/2 sm. head bok choy, thinly sliced
1/4 lb. green beans, trimmed and each cut into thirds
1 yellow squash, sliced
1 red pepper, sliced
1 bunch scallions, sliced
1 can (48 oz) vegetable broth
Salt and pepper
1 bag (6 oz. each) baby spinach leaves

- Coat 8-quart stockpot with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, peppers, squash, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
- Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add bok choy, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.
- Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.

Having a healthy, light lunch is important because it gives you the energy to stay alert. A satisfied stomach will remain growl free and allow you to concentrate. Remember, eat lunch, after all, it is the most important break in your day.

Happy and healthy eating,
Chef Heather

Now we know our ABC's...

2011-03-28T20:40:00.000-04:00

... of grocery shopping. Now that you have spectacular ingredient purchasing tips under your belt, let's get cooking! And where better to begin than breakfast.

Does this sound familiar? You wake up and then you start the rush... get ready for work, get the kids out the door... breakfast, perhaps not. Maybe you do get a chance to grab a buttered bagel or a muffin, maybe you even stop for an Egg McMuffin. On a good morning, you may eat a piece of fruit, a pastry, or an egg sandwich. Unfortunately, none of these are the best way to start the day. In the Monday through Friday grind, it seems breakfast leaves us with few easy and healthy options.

The first problem, not eating at all is a big problem. Starting the day with an empty stomach means that by the time you are into your groove, your blood-sugar is dangerously low. This results in needing an instant sugar fix, which is usually a donut or some other unhealthy choice.

The second problem is that "on the go" breakfasts, such as pastries and cereal bars, are generally sugary and carb laden, low in protein, and nothing but empty calories. This starts your day with high blood-sugars, which your body naturally adjusts for, leaving your blood sugar on a roller-coaster ride all day long.

The third problem is that "traditional breakfasts" are usually not convenient and definately not healthy. Fried eggs, sausage, cheesy omelets, hash browns, and anything English or Scottish are just too fatty.
So what are we left with? There are actually a lot of options. Here are just a few ideas, but with these guidelines, I know you can think of many more.

*Look for protein with very little saturated fat. Whole-grain carbs that are high in fiber and low-fat dairy or soy options add loads of nutrients.

Where do you find the time? Get up just 15 minutes earlier and pack your breakfast to eat on the road or at work. Waking up just a bit earlier allows you to drink your cup of tea or coffee and take a deep breathe before the chaos of your day begins.

Here are some easy ideas:

Hot Cereal

1/2 cup Instant Oatmeal

1 Tablespoon Ground Flaxseed

1/4 cup Fresh or Frozen Fruit

1/8 cup Sliced Almonds
Add Cinnamon, Vanilla, and Honey (not a lot) for extra flavor. This quick meal is full of fiber, nutrients, and protein and only takes 5 minutes to make!

Cold Cereal
Granola

6 cups Rolled Oats
1 cup Unsweeted Shredded Coconut
1/2 cup Wheat Germ
1/2 cup Ground Flaxseed

3/4 cup Almonds
1/2 cup Pumpkin Seeds

1/2 cup Sesame Seeds
1/3 cup Honey
1/3 cup Flaxseed Oil
1/3 cup Orange Juice
1 teaspoon Vanilla

1- Mix together and stir well.
2- Spread in a thin layer on baking sheets.
3- Bake in preheated oven at 325F for 10 minutes.
4- Sir and bake another 10 minutes.
5- Stir again and bake 5 minutes (watch carefully to prevent burning)
6- Cool
7- Add 1 cup Died Fuit
8- Store in airtight container

This is a whole-grain, high-fiber cereal. It has a high amount of protein and is low in sugar. Add low-fat milk or soy milk and some berries if you like... This also makes a great snack.

Eggs

1/4 cup Raw Spinach
1 Tablespoon Onion
1/4 cup Tomatoes
1 Tablespoon Flaxseed Oil
1 Tablespoon Cheddar (shredded)
2 Egg Whites
1 Egg

1- Saute Vegetables in Oil. Season with Salt and Pepper
2- Scrambled eggs in vegetables
3- Sprinkle with cheese and enjoy

    Egg whites have virtually no fat and cholesterol... but also limited flavor. Adding 1 whole egg to the whites adds to both visual and taste appeal without adding a large amount of lipids

Parfaits
Yogurt
1/2 cup Fresh Berries
3/4 cup Non-fat Plain Yogurt
1/4 cup Granola
1 teaspoon Vanilla

1- Mix Yogurt with Vanilla
2- Layer ingredients and enjoy!

Cottage Cheese

1/2 Green Apple (diced)
1 Orange
1/2 Red Pear (diced)
1/4cup Grapes (halved)
5 Strawberries (halved)
1/4 cup Orange Juice

1- Toss cut fruit in Orange Juice
2- Layer with fat free Cottage Cheese
Shake

1/2 cup Yogurt
1/2 cup Fat Free Milk or Soy Milk
1/2 cup Frozen Fruit
2 Tablespoons Almond Butter
1 Tablespoon Vanilla
1 teaspoon Honey

1- Blend together and Enjoy

This quick meal is full of fiber, nutrients, and protein and only takes 5 minutes to make!

I hope these help you get a great start to each and every day.

Happy Eating,

Chef Heather

It says What???

2011-03-21T19:59:00.000-04:00

Well, now you know how to read the label on the box, but there has to be an easier way to choose between all those options... right? Well, yes and no... There are key words and phrases on boxes that may make them seem more desirable, and they may be... BUT these key words really help you narrow down your options. Then you'll have to take a look at the label. Don't worry though, you are now equipped with the info you need to conquer the label, and in just a few minutes, navigating the box will be a breeze.

Many foods are advertised as low-fat, calorie-free, low-sodium, no sugar added...the list is endless. What's the difference between the USDA organic symbol and a product that says organic and what exactly is natural.

Here it is folks, Nutritional Jargon 101.

ORGANIC - You probably hear this word a lot, but what exactly does it mean? Organic foods do not involve pesticides, chemical fertilizers, or genetically modified organisms, and they are not processed using irradiation, industrial solvents, or chemical food additives.
The USDA’s “organic” symbol indicates that the food was raised using organic farming procedures.

Although this label says "organic", the product is only 95% organic unless it reads 100% organic. If a product is less than 95% organic, it will not contain the USDA symbol. The USDA does not claim that "organic" food is safer or more nutritious for you than it's non-organic counterparts.

My opinion is that items with no pesticides or chemicals are better. It is very costly for a farm to become a certified organic facility. So, I am very happy with a chemical free product that is not certified if it comes from a local vendor. Small and local is almost always synonomous with "Organic Style Farming".

NATURAL - the product was made without artificial ingredients or colorings and with minimal processing. These products are usually superior in nutritional values.

Fat- (the Daily Value of fat consumption is 65g or less)

*Fat Free - Less than 0.5g of fat per serving

*Low Fat: 3g or less per serving or 3g per 100g for a meal or main dish and 30% of total calories (or less)

*Reduced Fat - 25% less fat than a comparable food
*Light/Lite - 50% less fat or one-third fewer calories than the regular product

*Lean - Less than 10g of fat, 4.5g of saturated fat and 95mg of cholesterol per 100g of meat, poultry or seafood

*Extra Lean- Less than 5g of fat, 2g of saturated fat and 95mg of cholesterol per serving and per 100g of meat, poultry or seafood

CHOLESTEROL - (the Daily Value of cholesterol consumption is 300mg or less)

*Low Cholesterol - 20mg or less per serving and 2g or less saturated fat per serving

*Cholesterol Free - Less than 2mg per serving and 2g or less saturated fat per serving

*Less Cholesterol - 25% or less than the food it is being compared to, and 2g or less saturated fat per serving

SODIUM - (the Daily Value of sodium consumption is 2400 mg or less)

*Salt free - Less than 5 mg sodium per serving.

*Sodium free - Less than 5 mg sodium per serving.

*No Salt added - No salt added during processing (does not necessarily mean sodium free)

*Very Low Sodium - 35 mg or less sodium per serving.

*Low Sodium - 140 mg or less per serving.

*Light in Sodium or lightly salted - 50% less sodium compared with a standard serving size of the traditional food. Restricted to foods with more than 40 calories per serving or more than 3 grams of fat per serving.

*Less Sodium or Reduced Sodium - at least 25% less sodium compared with a standard serving size of the traditional food.

CALORIES - (the Daily Value of calorie consumption is 2,000 or less)

*Calorie Free, Zero Calories, No Calories, Without Calories, Trivial Source of Calories, Negligible Source of Calories- fewer than 5 calories per serving.

*Low in Calories, Few Calories, Contains a Small Amount of Calories, Low Source of Calories - less than 40 calories per serving.

*Reduced Calories, Fewer Calories - 25% fewer calories than the original product (original product may not be "low calorie")

SUGAR - (the Daily Value of sugar consumption is 40g or less)

*Sugar Free, Zero Sugar, No Sugar, Without Sugar, Trivial Source of Sugar, Negligible Source of Sugar - less than 0.5g of sugar per serving.

*Reduced Sugar, Less Sugar - at least 25% less sugar than the original item.

*No Sugar Added, Without Added Sugar - no sugar or ingredients containing sugar were added during processing.

In general, if a product has any nutritional value drastically reduced or removed, that component is replaced with a chemical product. If you are looking for a healthier product, your best solution is to make it from scratch!

Happy box hunting,
Chef Heather

Labels, Labels, Labels!

2011-03-14T21:31:00.000-04:00

Now that you know how to shop for those unrefined ingredients, let's talk labels for those items that have been processed, canned, boxed, or bagged. Whether you are watching what you eat for weight loss or just optimal nutrition, it is important that you understand the monitoring system. Although it may be easy to choose the variety of foods you enjoy, the labeling system might have you confused and overwhelmed.
What exactly do all of those numbers on a food label mean? Well, I'll tell you:

The Serving Size
When you look at the Nutrition Facts, the place to begin is the top... serving size and the number of servings in the package. Serving sizes are standardized to make it easier to compare similar foods.
The serving size on the food package influences the number of calories and nutrient amounts listed on the label. Paying attention to the serving size is especially important if you are watching your weight.

Calories (and Calories from Fat)

Calories are a measure of how much energy you get from a serving of food. The calories on the label can help you manage your weight by monitoring your daily caloric intake. You will also see how many of those calories come from fat. ie - the7.2 ounce serving has 70 calories, 5 of which come from fat.
    General Rules:
    40 Calories is low
    100 Calories is moderate
    400 Calories or more is high
A  standard diet is based on a 2,000 calories.

Fats
Fats are listed as "Total Fat" and also broken down so you can see how much is saturated fat, this is the kind you want to limit.

Sugars
Unfortunately, the label doesn't distinguish between natural sugars, artificial, and added sugar.
Nutrients

Total Fat: Aim low... Most people need to cut back on fat! Too much fat can contribute to heart disease and cancer. For a healthy heart, choose foods with a big difference between the total number of calories and the number of calories from fat.

Saturated Fat: This is part of the total fat in food. It is listed separately because it's the biggest component in high cholesterol. Eat less!

Cholesterol: Too much cholesterol can lead to heart disease. Eat less than 300 mg each day.

Sodium: (salt) Too much sodium can lead to high blood pressure. Keep your sodium intake low -- 2,400 to 3,000 mg or less each day.

Total Carbohydrate: When you cut down on fat, you can eat more carbs. Carbohydrates are in foods like bread, potatoes, fruits and vegetables. They give you nutrients and energy.

Dietary Fiber: Eat lots! That goes for both soluble and insoluble fiber. Fruits, vegetables, whole-grain foods, beans and peas are all good sources and can help reduce the risk of heart disease and cancer.

Protein: Most Americans get more protein than they need. Where there is animal protein, there is also fat and cholesterol. 3 ounces of lean meat, fish and poultry is ideal. Use skim or low-fat milk, yogurt and cheese. Try vegetable proteins like beans and grains.

Vitamins & Minerals: Your goal here is 100% of each for the day. Don't count on one food to do it all. Let a combination of foods add up to a winning score.

Daily Value: Let the Daily Value be your guide. Daily Values are listed for people who eat 2,000 or 2,500 calories a day. If you eat more, your personal daily value may be higher than what's listed on the label. If you eat less, your personal daily value may be lower. For fat, saturated fat, cholesterol and sodium, choose foods with a low Daily Value Percent. For total carbohydrate, dietary fiber, vitamins and minerals, your daily value goal is to reach 100% of each.
Ingredients: these are listed in order of quantity from largest to smallest. The less the ingredients, the better! If you can't pronounce the ingredients, put it back.
Now you know how to read a label. Good luck and good marketing.

Chef Heather

The Middle Lands

2011-03-07T21:10:00.000-05:00

Ok, so by middle lands, I mean the interior of your supermarket. See, we've already discussed the 3 most important aisles in your store, the circumference.... you know, the good for you grown stuff... no preservatives. Ideally 80% of your grocery cart will be filled with all the goodies you get perimeter shopping. The reality is, you will need to trudge up and down all those other aisles. AND like snowflakes, no two grocery stores are the same... so we'll continue to shop by category...

Canned Protein

Tuna:
Although Tuna is canned in edible oils, brine, or spring water, the best option is in water. Canned Tuna is a great option if you are looking for an easily prepared protein. Tuna contains a high amount of Vitamin D and is also a good source of omega-3 fatty acids.

Salmon:
In the US Canned Salmon is generally wild Pacific. Traditional canned salmon includes some skin (which is harmless) and bone (which adds calcium). Skinless and boneless salmon is also available. Salmon is high in protein, omega-3 fatty acids, vitamin D, and is an important source of DHA and EPA, which are important for brain function.

Chicken:Canned Chicken is high in protein and Vitamins B3 and B6. Although it has almost identical nutritional values as fresh chicken, it is enormously higher in sodium.

Condiments

Preserves:
Preserves are fruits or vegetables that have been sealed for long term storage. The preparation will determine the type; Chutney, Confit, Conserves, Fruit Butter, Jam, Jelly, Marmalade. Choose a "low sugar" product as this has a reduced amount of calories and no artificial sweetener. "Sugar-free" uses chemical substitutes such as aspartame.

Ketchup:
Despite the salt and sugar contents, Ketchup has some health benefits. It is a source of lycopene, an antioxidant which may help prevent cancer. This is particularly true in organic brands, which have three times as much lycopene.

Mustard:
Mustard averages approximately five calories per teaspoon. Mustard seeds are high in are selenium and omega 3. Some varieties are: yellow mustard, spicy brown, dijon, stone-ground and whole-grain mustards, honey mustard, and hot mustards

Soy / Teriyaki / Tamari:
Dark soy sauce contains 10 times the antioxidants of red wine, and can help prevent cardiovascular diseases. It is also very salty. Teriyaki is a sweetened version of soy sauce, often using pineapple juice as the sweetening agent. Tamari is a lower sodium version of soy sauce. All of these sauces have BIG flavor, so only a minimal amount is needed.

Nuts/ Seeds and their Butters

Butters:
Nut butters have high fat contents and can be spread. They include:
Almond, Cashew, Hazelnut, Macadamia, Peanut, Pecan, Pistachio and Walnut butter

Similar spreads can also be made from seeds:
Pumpkin Seed, Sesame Seed (tahini), Soybean, Sunflower Seed

Nut and seed butters are rich in protein, fiber, and essential fatty acids. Choose an unsalted butter and salt it to your liking... it will reduce your sodium intake. Also use full fat butters. The low-fat butters use fillers that do not reduce your calorie intake and use artificial products you probably do not want to consume.

Nuts / Seeds:

Though nuts and seeds are higher in fat, they are mostly heart-healthy unsaturated fats. 4 to 5 servings of nuts per week can help prevent hypertension.

Grains

Rice:
Rice is the most important grain to human consumption, providing more than one fifth of the calories consumed worldwide by the human species. Nutritionally superior rice varieties are brown rice and wild rices. Always rinse before cooking.

Quinoa:

Quinoa contains all the essential amino acids needed in your diet, making it a complete protein. It is a good source of dietary fiber and phosphorus and high in magnesium and iron. Quinoa is gluten-free and easy to digest.

Starches

Bread:
Always choose a whole grain bread. Whole grain breads are high in fiber. The nuttier the the texture, the better. English muffins and bagels are also good sources of fiber when the whole grain version is chosen.

Cereal:

A good choice of cold cereal will contain at leat 4g of fiber and no more than 1g of saturated fat and less than 5g sugar. 100% whole grain is preferable. Kashi Go Lean is a good option.

Pasta:A whole wheat or whole grain pasta (such as quinoa or rice) is a great choice. Whole grain has 4 - 5 g more fiber per serving than plain pasta.

Until Next Time, Eat and Shop Well,
Chef Heather

Meat Eaters Shopping Guide...

2011-02-28T22:25:00.000-05:00

Today's post is for my fellow omnivores and carnivores, and if you find yourself in neither category... you are still invited to read on.

Unlike most cultures, American's tend to prepare their meals around the protein... so, whether you eat meat as the main event, or just a small component, you should know how to find the best product out there .... Here we go:

Meat

Beef:

There are many many different cuts of beef, and each requires a different cooking process. What all bovine products have in common, is that just one 3 ounce serving providesmuscle-building protein along with Zinc, Iron, and Vitamins B3 and B6.

Leaner cuts such as tenderloin, eye round, sirloin, and t-bone are better prepared by grilling, roasting, and broiling.

Fatter and tougher cuts of meet such as chuck, brisket and rump roast are best braised (cooked in liquid).

Bison:

This is a very common alternative to beef, also known as buffalo. Like beef, it is full of Vitamin B3, Zinc and Iron. It is also loaded with Vitamin A, which helps prevent cancer. It is lower in fat than beef, so a great alternative if you are watching your cholesterol.

Great cooking options are grilling, stewing, and roasting.

Venison:

Fresh deer has a distinctive gamey taste. It is an extremely low fat meat product that is high in Iron, Vitamins B2, B3, and B12.

Cooking preparations are grilling, stewing, jerky and chili.

* when choosing red meat, always check the packaging date... fresh is better. Any fat should be white to ivory in color. The flesh should be bright red or dark pink in color... oxidation can effect flavor.

Pork:
Pork, the other white meat is a great source of vitamins and minerals including iron, zinc, Vitamin B, selenium and phosphorus. When trimmed, pork contains very minimal saturated fat.

Choose the leanest cuts of pork and trim away any visible outside fat before cooking. Use dry cooking methods such as roasting, grilling, and searing.

* when choosing pork, always check the packaging date... fresh is better. Any fat should be white to ivory in color. The flesh should be light pink in color.

Poultry:

Chicken:

This is an excellent source of low fat, low cholesterol protein. Chicken contains Niacin and selenium, which aid in cancer prevention and cell repair.

For an even leaner dish, remove the skin and trim away any visible fat globs before cooking. Poultry is incredibly versatile and can be cooked with dry or wet methods.

Turkey:
Although the largest amount of this big bird is consumed during the holidays, it is a very healthy and tasty option all year long. Along with Vitamins B3 and B6, turkey contains tryptophan... the stuff that makes you snooze during the Thanksgiving football game.
For a tastey lean dish, remove the skin and trim away any visible fat globs before cooking. Poultry is incredibly versatile and can be cooked with dry or wet methods.

* when choosing poultry, always check the packaging date... fresh is better. Any fat should be ivory in color. The skin should be ivory to light yellow. The flesh should be pink in color.

Seafood:
Bi-Valve:
     This is category contains any shellfish that has 2 shells including:
Mussles, Scallops (bay and sea), Clams, and Oysters.
     These are packed with nutrition and are low in cholesterol and calories. They contain Omega-3 Fatty Acids, Vitamin B12, Magnessium, and Potassium... this makes them especially beneficial for cardio health.

*If purchased fresh (notfrozen) bi-valves should ALWAYS be alive... you can check by tapping the shells... if they close,they are alive. Shells should not be cracked. The odor should be light and salty... not very oceanic.

Crustaceans:
    This category contains any shellfish that has a hard shell and a multitude of legs such as Shrimp, Lobster, and Crab.

These are delicious, mild, and sweet sources of protein. packed with nutrition and are low in cholesterol and calories. They contain Omega-3 Fatty Acids, Vitamin B6 and B12, Copper, Iron, Zinc, and Calcium which promote healthy brain, reproductive, and immune development.
*If purchased fresh, alive is ALWAYS better. If you purchase frozen shrimp, shell on will help protect the flesh. The odor of any fish should be light and salty... not very oceanic.

Fin Fish:

This category contains any fish that have fins and fleshy filets. This includes a slew of varieties such as:
Halibut, salmon, mackerel, sardines, tilapia, tuna, swordfish, and,
whitefish.

* for whole fish - eyes should be bright and clear. Dull-eyed fish may be safe to eat, but they are past their prime. The skin should shine and look metallic and clean. A fresh fish should smell like clean or lightly brined water. The gills should be a rich red. Fish Fillets

* for fish fillets - look for vibrant flesh. All fish fade as they age. If the fillet still has skin it should be shiny and metallic. Fillets should have no pungent aromas.

Enjoy your shopping excursions! And as always, if you have any questions, please don't hesitate to ask.

The Morning After

2011-02-14T23:37:00.000-05:00

Well, it can't be denied that Valentine's Day is filled with loving rituals and emotions... and why end that at midnight? Here is a great breakfast recipe to help prolong those amorous feelings just a little bit longer. ENJOY!

Natural Red Velvet Waffle

Ingredients:
2 cups all purpose flour

1 1/4 cup granulated sugar

2 Tbs dark cocoa powder

1 1/2 tsp baking powder

1/4 tsp salt

3/4 cup pureed beets (1.5 cups sliced)

1/3 cup oil

1/4 cup lemon juice

2 eggs

1 1/2 tsp vanilla extract

1lb cream cheese (softened)

2 sticks butter (softened)

1 tsp vanilla extract

1 c confectioners sugar

1 tsp Cinnamon

Method:
1- Wash the beets, scrape/ peel and slice them. Cook them (steam cook or microwave) till they’re well done. Cool and purée the cooked beets along with about 3 or 4 tbsps of water, in a blender till smooth. Keep aside. You can do this ahead and refrigerate the purée for a day or else freeze it till required.
2- Preheat waffle iron and spray with non stick cooking spray.
3- Whisk together the flour, sugar, cocoa, baking powder and salt in a bowl till well mixed. Keep aside.
4- Put the puréed beets, oil, lemon juice,eggs, and vanilla extract into another bowl and lightly whisk together till mixed well.
5- Pour this into the bowl with the dry ingredients and mix just enough to combine.
6- Preheat waffle iron and spray with non stick cooking spray.
7- Spoon 1/4 cup of the batter evenly onto the waffle iron and cook until desired doneness.
8- Remove waffles as they cook and keep warm until all are cooked.
9- Fold together the cream cheese, butter, cinnamon, vanilla and sugar.
10- Serve waffles topped with sweet cream cheese and fresh fruit

Grocery Shopping...

2011-02-07T21:11:00.000-05:00

Where should I start... or continue?

Well, I might as well keep it simple. Shop the perimeter of the supermarket! Generally, the perimeter of the supermarket is stocked with fresh and natural items... although some items may be altered and "enhanced", they are still not manufactured... always a good thing! Un-tampered with products are always better and a more nutritional option!

I've already discussed produce, so let's get to our next stop ... The Dairy Department.

Butter / Margarine -

Butter and Margarine have been at odds for years... who is better and why? Well, margarine has no trans-fats... which is a good thing, BUT I tend to be a purest. So, I prefer the natural butter... of course in moderation! For those of you that also have an affection for butter, have no more than a few teaspoons a day and use olive or canola oils to supplement.

Cheese -

Cheese is a great way to get calcium, and for vegetarians, some protein. If using a processed cheese... like American and Ricotta, aim for the low-fat varieties... It has a bit less fat than regular and a TON more flavor than the fat-free counter parts (yuck... if it doesn't have flavor, why waste the calories?) Try to choose cheeses loaded with flavor, like sharp cheddar, feta, and Gorgonzola, as you will only need a small quantity to get BIG flavor results.

Eggs -

The incredible edible egg... this little treat is packed with protein and omegas. It's certainly not a boring ingredient... in fact, it's said that the 100 pleats in a chef's toque represent the numerous ways to cook an egg. Now, the yolk of an egg is a bit high in fat and cholesterol, so I suggest that when you prepare yours, use 2 egg whites to every whole egg... lots more flavor than just egg whites, but far less fat than a whole egg... a great compromise!

Milk -

This is a fantastic source of calcium, and most often fortified withVitamin D. Young kids should drink 2 cups a day to help aid in healthy growth. For older children and adults, turn to fat-free (skim) or 1% (low-fat)... same great taste, a lot less fat!

Yogurt -

This tasty treat is richer in flavor and calcium than plain milk. It is also easier to digest. Yogurt contains acidophilus and other bacterial cultures that are fantastic for your digestive and immune systems. Even better than "store bought fruit on the bottom yogurt" is getting low fat plain yogurt and adding a bit of vanilla extract and fresh fruit to it. Yum!

Well that about wraps up the world of Moo Juice and it's products. Until next time... Merry Marketing!

Supermarketing 101

2011-02-02T22:21:00.001-05:00

The grocery store can be a tricky place to shop... especially if you are new to healthy living. With soooo many options of virtually the same product, how do you know which to choose? Wouldn't it be great to have a nutritionist go shopping with you to point out your best options? Wouldn't it be even better to have a chef tell you how to create tastey dishes with those ingredients? Well, I'm both, so although I won't be in your cart, over the next few weeks, I will be giving you some great pointers to help healthy up your life... starting with some super quick and easy tips:

1- Make Your Weekly Menu Before You Go - This will help you think long term about what you will consume. It will also help you create a conscise shopping list.

2 - Always go shopping with a list! - Stick to it as much as possible. This will keep unecessary items out of your cart. It will also help you stick within a budget and keep your marketing excursion quick and painless.

3- Go Alone (or with someone who has the same goals as you) - Don't take anyone who will get you to purchase items off your list.

4- Don't Shop When You Are Hungry - If you are hungry anything and everything looks tasty... so you'll put more in you the cart, spend more, bring more home, and have much more temptation waiting for you in your cupboards. Dangerous!

5- Avoid - Chips, Soda, & Cookie Aisles...If it doesn'tgo home with you, you will have far less temptations lurking in your cabinets.

Now lets go with an aisle by aisle breakdown... starting with the produce section. (This area is so important that it gets a section... not just an aisle!)

Fruits and Veggies Oh My!

Get at least 50% of your groceries from here. Everything here is healthy! A great general rule is that the least inexpensive produce is almost always seasonal, thus the tastiest.

Not only is the rainbow pretty to look at, but the more variety in the color you eat, the more nutrients you get... always a plus!

White and Light Green -

helps to prevent colon and stomach cancers and heart disease.

Found in: Artichokes, Asparagus, Celery, Chives, Endive, Garlic, Green Onions, Green Pears, and Mushrooms

Yellow and Orange - helps to prevent cancers and heart disease.

Found in: Apricots, Butternut Squash, Cantaloupe, Carrots, Mangoes, Peaches, Pumpkins, Sweet Potatoes, Clementines, Grape Fruit, Lemons, Nectarines, Papaya, Pineapple, Banana, Yellow Pepper

Purple and Blue and Deep Red -

helps to prevent blood clots and helps improve brain functions.

Found in: Blueberries, Cherries, Cranberries, Plums, Eggplants, Raisins, Red Apples, Red Beans, Red Beets, Red Cabbage, Red and Purple Grapes, Red Onions, Red Pears, Strawberries

Red -
helps to prevent cancers and heart disease. Also helps improve brain function.

Found in: Pink Grapefruit, Tomatoes, Watermelon

Green -

helps to reduce cataracts andmacular degeneration. Helps maintain strong bones and critical for wound healing. Also helps prevent cancer.

Found in:

Asparagus, Beet Greens,Broccoli, Brussel Sprouts, Collard Greens, Dandelion Greens, Green Beans, Honeydew, Kale, Kiwi, Mustard Greens,Okra, Parsley, Peas, Peppers, Romaine, Spinach, Swiss Chard, Zucchini, Endive, Turnip Greens, Arugala, Bok Choy, Cabbage, Watercress

Until next time, happy marketing!

Passion in the Pantry Cooking Class

2011-01-24T23:32:00.001-05:00

A Slice of Sunshine...

2011-01-10T22:49:00.001-05:00

The Mighty Lemon

Lemons are very common, and can be found almost anywhere. They are used for cleaning, for their aroma, and in food and drinks... as both an ingredient and a garnish. But these little yellow jewels are far beyond an ordinary fruit. And although life may hand you a lemon... you can do so much more than just make lemonade!

The perks lemons can provide to the body are endless.

For the Skin: Lemon water cleans the skin, ridding it of bacteria and preventing breakouts. This leaves your skin looking fresh and healthy! Lemon pulp is also excellent for the skin and can also soothe insect bites and stings. Topically applied, it can help stop bleeding (though it may sting a bit). If you add equal parts of water, lemon, and sugar, the mixture can be used to keep the hands smooth.

Relieve Fevers: Lemon is very good for cooling the body. It does this by encouraging the body to sweat. Lemon juice combined with water and honey is the best natural tonic to take when you have a fever.

Relieve Hiccups: For every person that hates the hiccups, there is an equal amount of theories on how to get rid of them. The best way... lemon and warm water! So stop standing on your head and take a drink!

Digestion: Lemon with hot water acts as a liver tonic and eases a multitude of digestion problems including nausea, heartburn, and gallstones. Lemon stimulates your body's production of bile, aiding in prompt food digestion.

Weight loss: Lemon is a natural diuretic and helps flush out toxins and bacteria. On top of being an easy calorie burner, lemon and water help detoxify your system.

Two super easy tips to help you incorporate lemon into your diet are to add slices of fresh lemon to all of your beverages, especially water. It will give it and you a refreshing boost. Use lemon as a flavoring to eliminate some sodium in your dishes.

Here are some great recipes to start you off on your journey with lemons.

Lemon Basil Vinaigrette

1/8 cup Olive Oil

1 Tbl Dijon Mustard

½ Lemon, juice and zest

TT Black Pepper

TT Salt

1Tbl Basil, chopped

1 tsp Honey

1- Mix Olive Oil, Mustard, Lemon, Salt, Pepper, Basil, and Honey until thoroughly combined.

Blueberry Lemon Poptarts
3 cups flour
1 1/2 tsp kosher salt
2 tbs sugar (plus more for sprinkling)
1/2 lb unsalted butter, cut into 1/4 inch cubes and frozen
6 tbs coconut butter, cut into 1/4 inch cubes
3/4 cup ice water
1 egg, lightly beaten
Blueberry filling (recipe follows)

1- In a medium bowl, whisk together the flour, salt, and sugar. Freeze the flour mixture, butter, shortening.
2- Pulse the mixture in food processor, in five second bursts until the butter and shortening are the size of small peas. Add the ice water and pulse until the dough just comes together.
3- Turn dough out onto a lightly floured work surface, divide in half, flatten each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least one hour.
4- Preheat oven to 350F.
5- Remove one dough from the refrigerator and roll until 1/8 inch thick.
6- Cut 14 - 3"x2" rectangles of dough.
7- Place 2 teaspoons of blueberry filling on 7 of the rectangles, leaving a 1/4 inch border all around. Lightly brush border with egg wash and top each with another rectangle of dough. Crimp edges of the pocket with the tines of a fork to seal and slash the tops of the pockets with a very sharp knife.
8- Place pockets on a parchment lined baking sheet. Lightly brush the tops of the pockets with egg wash and lightly sprinkle with sugar.
9- Bake for 25-30 minutes, rotating the pan 180 degrees at the halfway point, until the pockets are golden brown. Remove from oven and let cool on a rack. Poptarts are best served warm.

Blueberry Lemon Filling

1 cup blueberries

1/4 cup water

Zest of 1 lemon

           2 tbs cornstarch
           1/4 cup lemon juice
           1/4 cup sugar
           Pinch of salt

1- In a bowl, combine the cornstarch and lemon juice and mix until the mixture is smooth.
2- In a small saucepan, combine the water, blueberries and lemon zest and heat to a simmer. Let cook for 3-4 minutes, until the berries soften.
3- Add the cornstarch mixture, sugar and salt and cook for 1-2 minutes more, until the mixture is translucent.
4- Remove from heat and let cool completely before using as blueberry pocket filling.

“If life gives you lemons, make some kind of fruity juice.” -Conan O’brien

Healthy Changes for a Happy New Year

2011-01-03T23:29:00.001-05:00

Happy New Years (ok, so I'm a day or 2... or 3 late)!

Too many of us are too familiar with this New Year's scenerio... the ball drops, you vow to keep your distance from carbs and spend the rest of the year on the treadmill, but two weeks into January, your motivation plummets, your starch cravings have become difficult to ignore, and you've skipped more than a few days at the gym. Come February, your sneakers have collected dust and you've forgotten all about your New Year's resolution.

Sounds too familiar, right? Well, you are certainly not alone! Two of the most common New Year's resolutions are to lose weight and exercise more often. Rather than setting yourself up for failure, why not start 2011 off on the right foot by making healthy life changes you can actually keep?

A few EASY ways that you can keep your healthy resolutions all year long are to make small changes that will transform your life. Here are some suggestions to make the most of your New Year’s resolution:

Aim For 5 Servings Of Fruits And Vegetables Per Day

Fruit and vegetables taste delicious and there's so much variety to choose from. They're a good source of vitamins and minerals, and dietary fiber. They can also help reduce the risk of heart disease, stroke and some cancers. Fruit and vegetables are low in fat and calories and high in taste!

Swap Sugary Drinks For Water

Water is one of the best tools for weight loss because it doesn't have

any calories. It is also a great appetite suppressant, and often when we think we're hungry, we're really just thirsty. Water has no fat, no calories, no carbs, no sugar, so drink plenty to help your weight-loss.

Eat Breakfast

Did you know... in order to gain weight, sumo wrestlers in Japan don't eat breakfast? Really! Skipping breakfast slows down the metabolism and encourages weight gain. Start your day with a breakfast that combines fiber and lean protein, in order to rev up your metabolism and keep you full till lunchtime.

Add More Fiber to Your Diet

Fiber-rich foods decrease hunger, so you are likely to eat less during the day. You can easily add more to your diet by having high fiber cereal for breakfast, or as a snack mixed with yogurt in the afternoon.

Increase your Dairy Intake

Not getting enough calcium triggers the release of calcitrol, a hormone that causes fat storage. Instead meeting your daily calcium needs helps you burn fat more efficiently. Choose low-fat or fat-free dairy products for the nutrients your body needs, without the extra calories.

Spice it up

Increasing your intake of capsaicin (the compound that gives hot sauce and chili peppers their kick) temporarily boosts your metabolism and helps you feel satiated after meals. Go ahead and heat things up. Try adding Tabasco sauce to your eggs, curry to your soup, and hot peppers to your chili. Spices will add flavor and health benefits to your dish.

Start your meal with soup

Soup is one of the most filling foods, and a big bowl of it is a great way to avoid higher calorie temptations. Most soups are low in calories and high in fiber, making them healthy and satisfying. Aim for broth based soups filled with vegetables, which tend to have a lot fewer calories than cream based soups.

Remember, these tips are not just for weight loss but also to make you feel more energized, stronger, healthier and younger. Live a better quality of life. Don’t give up because you splurged. DON’T GIVE UP !!
Good luck in sticking with the resolutions and shedding the pounds.

Enjoy!
Chef Heather

The Morning After...

2010-12-20T23:09:00.002-05:00

If you are anything like me, you will probably wake up early Christmas morning to a house full of family and guests. After opening gifts, playing, and all the snacking, you will be exhausted. Not even 24 hours after the excitement of unwrapping presents and you could be stuck in the kitchen for hours so that you can feed your crowd. Well... not this year. Here are some great ways to utilize your holiday leftovers AND spend only a few minutes getting everything ready. After you can relax with your family.
Omelet

3 eggs per person

2 tablespoons of water or milk per person

grated or cubed cheeses
leftovers - any veggies or meats will work well

1- Beat 3 eggs with a little water for each guest in a small bowl.
2- Season with salt and pepper and cover with plastic wrap.
3- Give each diner a quart freezer zip top bag.
4- Let each person place the omelete items they would like in their bag.
5- Add the three egg mixture into the bag.
6- Squeeze out most of the air and zip it up. Leave a little air in the bag so that it will float.
7- Drop the sealed bags into a pot of simmering water and let it cook for about five to eight minutes until the eggs have set. The bags will float and the omelets will cook perfectly.
8- When the omelet has cooked and the eggs have set, carefully fish the bag out of the water
9- Open the bags and let the omelet slip out onto a plate. You will get a perfect omelet every time. As an added bonus, there is no added fat and you can make many at once!
10- Enjoy!!!

Mashed Potato Biscuits

3 cups all-purpose flour

2 tablespoons baking powder

2 teaspoons salt

1/4 cup sugar
1/2 cup cold butter
2 cups mashed potatoes
1 egg, beaten
2/3 cup buttermilk

1- Pre-heat oven to 450°F. Combine all-purpose flour, baking powder, salt and sugar in a large bowl and mix with a fork to combine.
2- Cut the chilled butter into the dry ingredients using a pastry blender or two butter knives until the butter is pea-sized. Add the mashed potatoes to the mixture and mix with a fork until the potatoes are evenly distributed throughout.
3- Add beaten egg and buttermilk. Using a wooden spoon or fork, mix until a loose dough forms. Turn out onto floured work surface and knead until the dough comes together.
4- Pat dough into a square 3/4 of an inch thick and cut into 16 evenly sized portions. Place on lined or greased baking sheet and bake 15-20 minutes until golden brown.
These are great to assemble the night before... Just wake up, roll into the kitchen and pop into the oven.

Ham Salad

1 1/2 cups baked ham or turkey ham

1/4 cup onion, minced

1/4 cup sweet pickle relish

1 tablespoon Dijon mustard

1/4 cup mayonnaise

1- In a food processor or mini chopper grind ham to desired consistency.

2- In a medium bowl combine all ingredients, place into a covered container to chill.
3- Serve on a split mashed potato bun.
Garnish with lettuce, bread and butter pickles, and mayonnaise.

Bread Pudding

4- 6 leftover Rolls and/or Muffins

2 cups Milk

2 Bananas, sliced
3/4 cup Sugar or Maple Syrup
1/4 tsp Salt
1 tsp Vanilla
1/2 tsp Cinnamon

1- Preheat the oven to 350F. Grease a casserole dish with butter. Break dinner rolls into small pieces and place in buttered casserole.
2- In a small bowl whisk together ½ cup milk, maple syrup or sugar, vanilla, cinnamon, salt and nutmeg and whisk to combine. Pour over cubed bread and stir to coat every piece. Allow to sit for at least 15 minutes for liquid to soak into bread. Mixture should look mushy and wet.
3- Fold in bananas (using hands is the easiest for this), mashing up a little bit of the bananas. Pour mixture into loaf pan, patting down to make an even top.
4- Bake 28-35 minutes till top is puffed, slightly browned and feels firm. Allow to cool slightly before scooping and serving. Top with ice cream, syrup, chocolate chips, more bananas and/or whipped cream and enjoy!

Calorie Conscience Christmas

2010-12-13T22:37:00.000-05:00

We are well into the wonderful time of year for celebrations of all types. Some parties honor Tacky Christmas Sweaters while others are Classy Cocktail Gatherings, and some are Pajama Parties with Family.  Regardless of how you celebrate, there's a good chance you're heading somewhere containing a whole bunch of extra calories this weeked, next weekend, or any time between now and Jan. 2.

   Since the cold is not generally conducive to working out, I can't think of anything better than to offer some healthy cooking tips on how to stay in shape (not circular) without having to work out in the bitter cold, desperately trying to run off eggnog and candy canes. Here are a few that come in handy with holiday baking, when calories seems to shoot through the roof:

Substitutes for:

Sugar
Vanilla, nutmeg, cinnamon, agave nectar, honey, maple syrup, stevia.
   It is easy to swap out sugar in exchange for artificial substitutes such as Splenda, Equal or Sweet'n Low, but these give a pretty fake taste and aftertaste. You can pick up the natural altenatives at any grocery stores.

Eggs
Flaxseed/water mix (1tsp flax to 3 tsp water=1 egg) or egg whites (2 egg whites=1 egg).
   Not only does this cut calories, but also cholesterol!

Oil
Mashed banana or tofu, unsweetened applesauce.
   Use equal amounts applesauce as the oil that the recipe calls for. This is best for cakes, muffins, scones and bread. Mashed banana is better for cookies. For brownies use silken tofu.

Butter
Peanut butter, coconut butter.

Milk
Rice and low-calorie almond milk.
  Avoiding dairy immediately improves the health quality of any recipe.

All-purpose flour
Whole-wheat flour.
  According to livestrong.com, "Baking with whole grains, rather than all-purpose white flour, can add fiber to your diet, and high-fiber diets have been proven to reduce the risk of heart attack and other cardiovascular diseases."

   With all the holiday parties in full gear it is best to show up with cookies that you know aren't loaded with artificial sweeteners or sugar. How do you know? 'Cause you baked them yourself.
   Happy Baking!

Holiday Treats to Make With Your Little Sweets

2010-12-06T23:38:00.000-05:00

Holiday desserts and cookies are often cute, whimsical, and a great celebration of joy and innocense. Making these wonderful creations are fantastic opportunities to spend time in the kitchen with your little chefs. BUT... and it's a big one... the holidays are also often filled with guests, stress, and preparation. So sometimes it's not so easy to get the time to create those sweets with your sweets. I am going to share some great treats that require no knives or ovens so that you can work on your kitchen preparations, while the kids keep you company and create some great confections.

I hope your family gets into the kitchen this season.

Cherry Mice

Brown Mice

8 maraschino cherries + stem

8 chocolate chips
16 almond slices
1/2 c chocolate chips (melted)

White Mice
8 maraschino cherries + stem

8 white chocolate chips
16 almond slices
1/2 c white chocolate chips (melted)

1- Drain the cherries and pat dry with paper towels. Line a cookie sheet with waxed paper.

2- Place the chocolate chips in a microwave-safe bowl and heat them until smooth, working in 15-second intervals, stirring between each so as not to burn chocolate.

3- Holding a cherry by its stem, dip it into the chocolate and swirl it around to completely cover the fruit. Set it on its side on the waxed paper and immediately press a chocolate chip onto the cherry for the head. For the ears, gently wedge two almond slices between the chip and the cherry. Repeat to make 24 mice.

4- Refrigerate them until set, about 10 minutes. Keep the mice in the fridge until you're ready to serve them or give them away.

Optional - Pipe eyes and a nose on the mice

Cheerio Christmas Wreath

2 cups Cheerios Cereal

1 cup Green Candy Melts

1Tbl Red Cinnamon Candy

1- Line 1 cookie sheet with wax paper. Place cereal in large bowl.

2- Melt candy melts as directed on package. Pour melted candy
over cereal and toss to mix.

3- For each wreath, drop about 3 tablespoons mixture onto cookie sheet. With fingers, shape into 3-inch wreath with 1-inch center opening. Immediately decorate with cinnamon candies. Let stand about 5 minutes or until set.

Marshmallow Snow People

1 bag large marshmallows
1/2c chocolate chips, melted
Orange and Brown Icing
Optional - Assorted small candies of your choice
20 8"Lollipop Sticks or Skewers
1- Skewer 3 marshmallows so that they stack to be your snowman
2- Line a cookie sheet with wax paper.

3- Cut 3 Marshmallows in half. Dipin melted chocolate and set on wax paper. The pooled chocolate will be the brim of your hat. Let hat dry and stack on your snowman.

4- Decorate with icing or candies. Some great options are... sprinkles, red hots, pretzels, or M&Ms.
Enjoy!!!

Tis the Season...

2010-11-29T22:36:00.001-05:00

Of Lights and Chocolate Guilt... I mean Gelt =)

Before you have even finished your Thanksgiving leftovers and in less time than it takes to spin a driedle Hannukah is here. This was my favorite Holiday growing up, not so much because of gifts, but because of latkes. Oh those crispy patties of potatoey goodness can turn any frown upside down. BUT, not any recipe or texture will do. The latke that takes the cake... pancake really, is my Grandma's. One of the best parts to the recipe... is it's not exact and you can't mess it up! I also love the texture, a bit smooth, a little chunky and not at all shredded like those "wanna be potato pancakes". Here it is... I hope you enjoy them as much as I do!

Potato Latkes

9 Idaho Potatoes, peeled and cut into 1/4s

3 Medium Onions, peeled and cut in 1/2
3 Eggs
1 c Matzah Meal

1- In a blender, put 3 cut potatoes, 1 cut onion and 1 egg. Blend until the texture of crushed ice. Place in a bowl.

2- Repeat until all the potatoes are processed.

3- Add Matzah Meal.

4- In a large pan, heat vegetable oil (1 inch deep)

5- Fry 1/4c scoops of the potato mixture. Flip when brown.

6- Drain excess oil on paper towel

7- ENJOY!

Happy Hannukah and

Turkey Galore... What to do with Those Leftovers... and More

2010-11-29T21:22:00.000-05:00

If you are anything like me, Thanksgiving Dinner is good, but it's the leftovers that really make my mouth water! Maybe a guest canceled, or you over-prepared (perhaps on purpose)... well, if that is a situation you find yourself in this year, here are some great suggestions to help you empty out your fridge and fill up your belly.

Turkey

Pulled Turkey Spring Roll

1# Leftover Turkey
1 c Cranberry Mustard BBQ Sauce (recipe to follow)
2 c Spinach
1 c Sweet Potato
12 Rice Paper Wrappers

1- Make BBQ Sauce

2- Shred Turkey and combine with BBQ Sauce

3- Season and lightly wilt the Spinach

4- Roast and Julenne Sweet Potatoes

5- Soak Rice Paper Wrap until soft

6- Add Pulled Turkey, Spinach, and Sweet Potato to center of Rice Paper

7- Fold top of Rice Paper over filling. Bring sides in and roll… like a burrito

Cranberry Mustard BBQ Sauce (makes about 1 cup)
1 Tbl Extra Virgin Olive Oil
1 Onion, finely chopped
½ c Cranberries
¼ c Apple Cider Vinegar
¼ c Honey
1 Tbl Molasses
½ c Grain Mustard
½ tsp Smoked Paprika
½ tsp Cayenne Pepper
¼ c Lemon Juice

1- Heat Extra Virgin Olive Oil and saute the Onion until soft and carmelized.

2- Add Cranberries and cook until they are soft.

3- Mix in remaining ingredients and simmer 5 minutes.

4- Place in blender and process until applesauce constancy.

* If grilling for diners whose preference for hot or mild sauce varies, make the sauce according to the recipe add more cayenne to the rest. Be sure to keep the categories separate when serving!

Potatoes

Spicy Potato Soup
1 Leek, sliced
2 c Potato, roasted or mashed
1 Onion, chopped
1 clove Garlic, grated
1 Jalapeno, sliced
2 c vegetable or chicken broth (soup)
1 c Skim Milk
To Taste Salt and Pepper

1. Saute the leek, onion, garlic, and jalapeno until lightly brown.

2. Add potatoes and broth. Cook until it reaches a simmer.

3. If you used roasted potatoes, puree your soup. Add milk and season to your liking.

Sweet Potato Cupcakes

2 c All-Purpose Flour

2 tsp. Baking Powder

1 tsp. Ground Cinnamon

1/2 tsp. Baking Soda
1/4 tsp. Salt
1 c Butter, softened
1-1/2 c Sugar
3 Eggs
2 c Mashed Sweet Potatoes
1/2 tsp. Vanilla

1. Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.
2. In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.
3. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined. Add flour mixture; beat until combined (batter will be thick).
4. Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely.

Cream Cheese Frosting:

1. In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. Makes 4-1/3 cups.

Vegetable Side Dishes
Soup
Puree roasted vegetables with some chicken stock for an easy but tasty soup or throw some into a hot frying pan with egg whites for a nutritious egg white omelet.

Hummus
Toss a can of chick peas into a food processor with some leftover fresh vegetables or roasted vegetables, garlic cloves, lemon juice, salt, pepper and a bit of olive oil.

And the Countdown Continues

2010-11-15T22:31:00.002-05:00

   Thanksgiving is just around the corner... 10 days away to be exact. This week I'd like to share some of my families favorite tasty and healthful side dishes with you.

Sweet Potato and Brie Gratin
After growing up with years of smushed sweet potato casseroles, my husband wouldn't get within 2 feet of a sweet potato. I, however, love the orangy goodness... so here's our compromise. Firm, starchy, and cheesy for Geoff and sweet and creamy for me. A delicious deal if I've ever found one.

Ingredients
3 Tbl Coconut Butter (solid)
4 lbs Sweet Potatoes, peeled and cut into thin rounds
8oz Brie, cut in strip

1/2 c Heavy Whipping Cream

1 Tbl Honey
1 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Cayenne
1. Preheat oven to 400°.
2- Shingle 1 layer of sweet potatoes.
3- Layer with 1/3 of the brie.
4- Layer another row of sweet potatoes and 1/3 coconut butter flakes.
5- Repeat layers of sweet potato, brie, sweet potato, coconut butter,etc.
6- In a small bowl, combine cream, honey, salt, pepper, and cayenne. Pour over potatoes.
7- Cover dish with foil and bake 35 minutes.
8- Remove foil and continue baking until sweet potatoes are tender and top is browned, 20 to 25 minutes.
9- Enjoy!

Savory Mushroom and Goat Cheese Bread Pudding
This tasty dish is a great alternative to traditional stuffing. You get the yummy goodness of soft bread and the amazing addition of crispy edges... mmmmmm.

3 Tbs Olive Oil
9 oz Wild Mushrooms
2 Portobello Mushrooms

3 tsp Garlic,chopped

1 Tbl Fresh Sage, chopped
3 large Egg Whites
2 large Eggs
1 c Whipping Cream
2 c Milk
6 oz Goat Cheese
3/4 tsp Salt
1/2 tsp Pepper
6 c 1-inch cubes day-old Challah Bread

1- Preheat oven to 350°F.
2- Lightly butter 8 x 8 x 2-inch glass baking dish.
3- Heat oil in heavy large pot over medium-high heat. Add all mushrooms, garlic, and sage and sauté until mushrooms are tender and brown, about 15 minutes. Remove from heat. Season mixture to taste with salt and pepper.
4- Whisk eggs, cream, milk, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture and goat cheese. Transfer to prepared dish.
5- Bake until pudding is brown and puffed, and set in center, about 1 hour.
6- Serve warm.

Warm Succotash Salad
This is a beautiful and colorful vegetable dish. It can't taste bad when it looks that good!

3 c Corn, roasted

1 lb Green Beans, 1" pieces

2 c Cherry Tomatoes, halved
1 c Lima Beans, (I prefer frozen)
1 cup Orange Bell Pepper, diced
1 Yellow Squash, cut into 1/2 moons
1 Green Squash, cut into 1/2 moons

1/4 c Parsley

1- Roast corn and place into a large bowl.
2- Saute Squash until browned.
3- Cook the green beans in salted boiling water for about 3 minutes. Drain and run under cold water until cooled.
4- Combine all ingredients, season and enjoy.
I hope you enjoy these tasty dishes. And remember, if you need any help this Thanksgiving, contact us at 845-518-6533 or chefgirlhg@aol.com http://www.chocolatemoussecatering.com/news.html

Seventeen Days and Counting

2010-11-08T22:36:00.002-05:00

Thanksgiving is just 17 days away. For most Americans, Turkey Day is the beginning of a marathon of family, friends, football, and of course food.... and the average weight gain of 7 - 12 pounds(healthguidance.org). Ugh!

Well, I'd like to help you be the best Dinner Guest by giving you some great, easy appetizer recipes that you can take to any gathering... and they are also friendly on your waist!

Enjoy!

Vegetable Pate

1-1/2 lb Fresh Green Beans

2 Hard Boiled Eggs
3 Onions
1 clove Garlic
1/2 c Roasted Almonds
1 Tbs Extra Virgin Olive Oil
1 pinch Salt and Pepper

1- Steam Green Beans
2- Brown the Onions and Garlic in Olive Oil
3- Place all ingredients in a food processor and pulse until smooth
4- Serve with fresh vegetables and/or crackers

Baked Brie

1/3 c    Dried Cranberries
1/3 c    Frozen Peaches, chopped and thawed
1/4 c    Sliced Almonds
1/4 c    Honey
1 tsp    Chopped Fresh Thyme
1 sht    Frozen Puff Pastry, thawed
1         8-ounce Wheel of Brie
1         Egg White

1- Preheat oven to 400°F.
2- Combine Cranberries, Peaches, Almonds, Honey, and Thyme
3- Roll Puff Pastry to 12-inch square. Trim top rind off Brie and center cheese on pastry. Top with fruit mixture.
4- Beat egg white in a small bowl and brush some egg wash along pastry edges. Gather dough up around Brie, twisting into a topknot. Chill in freezer for 15 minutes.
5- Brush pastry with egg wash and place on a parchment-lined baking pan. Bake for 35 minutes.

Stuffed Apricots

1 package Whole Pitted Dried Apricots

1/2 c cubed Asiago Cheese

8-10 slices bacon, cut into thirds

1- Stuff apricots with a piece of the cheese.
2- Wrap one piece of the Bacon around each stuffed Apricot and secure with a toothpick.
3- Place on broiler pan with a rack.
4- Broil bacon wrapped apricots 4-6" from the heat source for 9-12 minutes, turning twice during cooking time, until crisp.
5- Let stand for 5 minutes, then serve.

Fig and Proscutto Crostata

4 oz Dried Figs

1/4 c Lemon Juice

1 Tbs     Fresh Thyme Leaves
2 cloves Garlic
1/2 tsp   Sea Salt
1            Pie Dough
4 oz       Goat Cheese, softened
2 oz       Prosciutto, cut into 1/2 inch strips
1            Egg White

1- Pre-heat oven to 425 degrees F.
2- Place the Figs, Lemon Juice, Thyme, Garlic, and Salt in a food processor and process until smooth. Set aside.
3- Roll the Dough into a 13-inch circle on a lightly floured surface.
4- Transfer the Dough to a baking sheet and gently spread the Goat Cheese onto the Dough, leaving a 3/4-inch-wide border around the edge.
5- Spread the Fig mixture over the Goat Cheese and fold the border edge over the fig mixture to form a 12-inch crostata.
6- Top with the Prosciutto and lightly brush the edge of the Dough with the Egg White.
7- Bake until golden -- about 15 minutes.
8- Cool on the sheet for 10 minutes.

Thanksgiving Menu Order Forms

2010-11-03T15:32:00.000-04:00

Thanksgiving Dinner

$35 per person

Choice of Appetizer:

Pumpkin Soup
Local Maple Cream

Bibb Lettuce Salad
Granny Smith Apples, Spiced Pecans, and Red Wine Vinaigrette

Choice of Entrée:

Oven Roasted Turkey

with Pan Gravy

Braised Beef Brisket

Pork Loin

Stuffed with Empire Apples and Prunes

Side Dishes:

You Choose Three

Seasonal Local Roasted Vegetables

Broccoli Florets, Grape Tomato and Garlic Medley

Herb Glazed Root Vegetables

Garlic Spinach and Potatoes Gratin

Wild Rice with Mushrooms and Onions

Sweet Potato Puree

Included One Portion each:

Chestnut and Apple Stuffing

Cranberry Orange Chutney

Dinner Roll

Slice Pumpkin Pie

Orders of 8 or more includes a free cookie platter

Pick up and delivery on Thanksgiving Day available. Please add $5.00 for delivery.

Please Place Orders by November 20th

Thanksgiving Desserts

Cranberry Apple Pie $14.00

Pecan Pie $16.00

Pumpkin Pie $13.00

Banana Cream Pie $15.00

NY Cheese Cake $18.00

Orders must be received by November 20th

Delivery available, please add $5.00

WPDH Breakfast

2010-11-01T23:31:00.000-04:00

Good Morning WPDH listeners... (well, for those of us writing this, good night)
Here is a delicious and heart healthy rice pudding recipe that you must try... I mean,
healthy rice pudding.... really.... good for breakfast!!!! How could you not try it?
Enjoy!

Brown Rice Pudding (240 calories)

1/2 cup Brown Sushi Rice, (or Arborio)

1/4 cup Agave

1 can Light Coconut Milk
1-1/3 cups Skim Milk
4 Egg Whites
1/2 tsp. Almond Extract
1/2 tsp. Vanilla Extract

1 In a large, heavy bottomed saucepan, stir together the milk and the rice. Bring to a boil over high heat, stirring occasionally.

2 Reduce heat to medium high and boil for 5-6 minutes or until the rice is cooked, stirring occasionally.

3 In a seperate bowl, mix coconut milk, egg whites, and extracts. Temper. (Add some hot cooked rice to eggs and then return all to rice... this will keep eggs from scrambling)

4 Increase the heat to medium and stir occasionally, until pudding consistency.
5 Top with fruit and/or Nuts

6 Serve and Enjoy!

Upcoming Events

2010-10-26T11:03:00.000-04:00

Guest Speaker for The Poughkeepsie Junior League
November 1, 2010
6:30 pm -
Children's Museum, Pooughkeepsie NY

       The Junior League of Poughkeepsie is a volunteer organization of women serving children and families in Dutchess County. Their current focus is Childhood Obesity in the local region. I will be discussing ways to help eliminate Childhood Obesity by getting our kids in the kitchen. I will also be providing healthy and tasty samples.
       Guests are welcome to attend our General Membership Meeting.  If you are interested in attending the GMM, please email jlpoughkeepsie@gmail.com.

Exhibitor at The Taste of The Hudson Valley
November 7, 2010
12 Noon -
Silent Auction starts at 3:30pm

        This is a sell-out event... the Taste of the Hudson Valley attracts the participation of more than 50 executive chefs who lead restaurants of regional distinction. Many, like myself, are graduates of the prestigious Culinary Institute of America right here in the Hudson Valley!

        The concept of the Taste of the Hudson Valley is simple – Every participating restaurant prepares two dishes each dish is then intimately paired with a world renowned wine. The result is an epicurean delight of food and wine!
        Also included – a spectacular live and silent auction of fine art, rare wines, exclusive trips, celebrity autographed memorabilia and much, much more! The mission is to provide an exceptionally unique food and wine pairing event that will benefit Saint Francis Hospital and Health Centers
Come sample our Tasty Offerings:

Shrimp and Grits (paired with Pinot Noir "Reserve" '07- Robert Mondavi Winery )

Pumpkin Mousse (paired with Icewine Vidal"Pearl" '06 - Inniskillin Wines)

Candy Consumption with a Clean Conscience

2010-10-25T22:55:00.001-04:00

Halloween is a time of fun and sweet indulgences. And doesn't everyone want to partake in the festivities? I know I do. Unfortunately not everyone can consume the now traditional Holiday sweets without consequence. Well, that's just not fair! That's why I am sharing some easy and common tricked out treats that anyone can make for our favorite Witches and Ghouls with common dietary restrictions. Not only are these candies nutritionally friendly, but they taste darn good too!

Enjoy!

Gum Drops (Diabetic Friendly)

5 Tbl Unflavored Gelatin

1/4 C Juice (flavor of your choice)

1/4 C Water

1 tsp Vanilla Extract

1- Line an 8-by-8-inch baking pan with parchment paper (long enough to hang over the edges)

2- Combine the Gelatin, and Water in a saucepan.

3- Whisk over medium heat until the Gelatin dissolves.
4-Stir in the cold Juice and Vanilla Extract.
5-Pour the mixture into the pan. Let set overnight until firm.

6-Use mini cookie cutters or a hot knife to cut the gumdrops into squares or other shapes.

(Non- Diabetic Option - Roll in Sugar)

Candy Corn (Dairy Free)

1 C Sugar

2/3 C Corn Syrup

5 Tbl Vegan Margarine

1 tsp Vanilla Extract

2 1/2 C Powdered Sugar

1/3 C Powdered Soy Milk

1 Pinch Sea Salt

Red & Yellow Food Color

1- In a large saucepan, bring the Sugar, Corn Syrup, Margarine, & Vanilla to a boil.
2- Reduce the heat to medium & boil the mixture for 5 minutes, stirring occasionally. Then remove from heat.
3- Add the powdered sugar, powdered soy milk, & salt to the pot & stir.
4- Let the mixture stand until slightly warm to touch, about 20 minutes.
5- Divide the dough into 3 equal pieces.
6- Add several drops of yellow food coloring to one piece of dough & knead food coloring into the dough until smooth and color is even.
7- Repeat using red & yellow food coloring (for orange) with the second piece & leave the last piece white, but knead it until smooth.
8- Roll each piece into ropes of equal length (don't roll too thin or the dough will break) and push the three ropes together to form a long rectangle.

9- Using sharp knife, cut the ropes into triangles.

Candy Bar (Gluten Free)
For the Nutty Base:

4 1/2 C Raw Cashews, finely ground

6 Tbl Agave Nectar

1 tsp Cold Water

1/4 tsp Sea Salt

For the Coconut Filling:
2c Shredded Coconut (no sugar added)
1/2c Agave Nectar or Honey
For the Chocolate Topping:
1 1/4 C Cocoa Powder
1 1/4 C Maple Syrup
1/3 C Coconut Oil (or Cold-Pressed Oil)
1/4 C Cold Water
1/8 tsp Salt
1. Line an 8" x 8" pan with parchment paper.
2- In a bowl, combine Cashews, Agave, Cold Water and Salt, stirring until the mixture is very thick and holds together.
3-Press the mixture into the prepared pan and place the pan in the freezer for at least 1 hour.

4- In a small bowl, combine the Coconut and Agave. Spread over the cashew mixture and return the pan to the freezer for 1 hour more.

5- In a small bowl, mix the Cocoa Powder, Syrup, Oil, Water and Salt until smooth.

6- Line cookie sheet with parchment paper. Remove the pan from the freezer, and, using a sharp knife, cut the mixture into bars.
7- Dip each of the bars into the chocolate mixture, then place on the cookie sheet.
8- Pour any excess Chocolate Sauce over the bars, then return to the freezer for 1-2 hours more or until set.

Who Needs Tricks When They Can Have Treats?

2010-10-18T23:42:00.002-04:00

Tis the Season for Ghosts and Ghouls... my favorite time of year. With just under 2 weeks until Halloween, my husband and I are a bit behind in finding just the perfect costumes for our 3 year old Goblins. It's not that we haven't tried or that we haven't stewed on it for a year... we just haven't found the perfect get-up for their first real trick-or-treating excursions.

Even though the boys haven't been transformed yet, I have some perfect disguises for your ordinary cupcakes. From Wacky Witches to Perfect Pumpkins, any boring cupcake can be made extraordinary. All you need is icing (buttercream is my favorite), food coloring, chocolate, candy, and some imagination.

Here is a fantastic Icing Recipe to get you started:

Butter Cream Icing Recipe3/4 cup shortening

1/2 cup butter, softened

1 teaspoon vanilla extract

1 teaspoon butter extract

4 cups confectioners' sugar

2 tablespoons milk

(to make Chocolate... add 3 Tablespoons Cocoa Powder)

Pumpkin Cupcake

White or Yellow Cupcakes

Orange Colored Buttercream Icing

Orange Sugar or Sprinkles

Pretzel

Green Buttercream

1- Ice your cupcake with Orange Frosting

2- Cover with Sugar or Sprinkles

3- Use Pretzel as a Stem

4- Pipe leaves with Green Frosting
5- ENJOY!

If you need help with any of your Halloween Treats, don't hesitate to call on us... In the meanwhile, readers, I am calling on you... Costume ideas anyone?

Chef Heather
The Chocolate Mousse
http://www.chocolatemoussecatering.com/
845-518-6533

Guiltless Treats

2010-10-11T20:33:00.004-04:00

I know, I know... Pies again... but I promise this is my last post on this flakey treat for a while. This week I'd like to introduce you to a formula for healthy but very yummy pastries. Why you might ask... well, thanks for asking... 1/3 of all Americans are obese (a rather frightening statistic). Approximately 80 MILLION Americans go on a diet each year. That means at least one of your Holiday guests will be watching what they eat this year... you may even be monitoring your consumption. You should definately not be penalized with boring and tasteless food just because you want to be healthier. Rather, you should include tasty but healthful dessert choices into your diet. Everyone knows that "absence makes the heart grow fonder", and artificial, sugary snacks are not the healthiest cravings to give in to. That is why I am going to share 3 awesome pastry dough recipes - 1 whole grain - 1 gluten free - 1 Vegan and 3 fantastic and fresh fruit fillings. I hope you take advantage of them. Until next time... Happy Cooking

Whole Grain
2 cups whole wheat flour
1 cup ground oatmeal
1/2 teaspoons salt
1/3 cup vegetable oil
1/2 cup water

Combine the flour, oatmeal and salt in a bowl. Blend in the oil, then add the water

Gluten Free
1/2 cup shortening
1 cup spelt
1/2 cup rice flour
4 tbsp cold water

Cut shortening into flour until a crumb like texture forms.
Add water.
Work dough with hands until soft and form into ball.

Vegan
1 cup spelt flour
1 cup almond flour
3/4 cup coconut oil
¼ teaspoon salt
5 Tablespoons ice water

Chill all the ingredients in the freezer. (Do not allow the water to freeze.)
Mix the flour and salt.
Cut the solid coconut oil into the flour and salt mixture. The dough should be crumbly with crumbs the size of small peas.

Cranberry Apple Pie Filling
1 cup chopped cranberries
1 1/2 cups chopped apples
1/2 cup honey
1 Tbs Whole Wheat Flour
dash salt

Combine cranberries, apples, honey, and salt; cover and let stand 2 hours.
Pour into a 9-inch pie shell.
Cover with top crust, seal, and crimp edges.
Cut small vents in top of pie.
Bake at 450° for 10 minutes.
Reduce heat to 350° and bake 30 minutes longer, until nicely browned.

Cherry Rhubarb Pie Filling
1/2 cup agave
1/2 cup whole wheat flour
1 pound fresh rhubarb, chopped (1/2 inch slices)
2 pints fresh cherries (seeded and cut in half)
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar

In a large bowl, mix flour and agave.
Add strawberries and chopped rhubarb.
Toss fruit with agave and flour and let stand for 30 minutes.
Pour filling into pie crust.
Dot top with butter, and cover with top crust.
Seal edges of top and bottom crust with water.
Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar.
Cut small holes in top to let steam escape.
Bake at 400 degrees F for 35 to 40 minutes, or until bubbly and brown.
Cool on rack

Cheesy Chocolatey Pumpkin
1 cup low fat cream cheese
1/2 cup agave
1 cup canned solid-pack pumpkin puree
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon cinnamon, clove, nutmeg
1/2 teaspoon salt
1/2 cup semisweet chocolate, chopped

Place cream cheese in food processor; blend until smooth. Add agave, pumpkin puree, eggs, flour, spice, and salt; process until combined.
Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted.
Add to pumpkin mixture
Pour in pie shell
Bake at 350F until set but jiggles slightly when gently shaken, 40 to 50 minutes.
Cool in pan at least 2 hours

Enjoy!

Chef Heather
The Chocolate Mousse
http://www.chocolatemoussecatering.com/
845-518-6533

Pies

2010-10-04T20:33:00.003-04:00

Since my post with those amazing pie recipes, I have not been able to get pie off my mind! The fact that my husband, a true Southern Boy, lives for pie (he has 2 favorites... hot and cold) and talks about them on a regular basis probably doesn't help. That got me to thinking that I needed to do a better part in pie education. So here goes a brief history of our flakey little friend:
The pie began as a European dish. The original purpose of a pastry shell was to serve as a multi-tool... baking dish, storage container, and serving vessel all in one. The crusts were often too hard to eat. For hundreds of years, it was the only form of baking dish used, in other words... everything was considered a pie. The first "pies", called "coffins" (meaning a box) were savory meat pies with the crusts that were sealed with tops. Open-crusted pastries (no tops) were known as "traps". These pies also held assorted meats and sauces that were baked more like a modern casserole with the shell serving as the pan. The crusts were often made several inches thick to withstand many hours of baking. Though not the ideal meal, the crusts were often fed to servants and the peasants.
Circa 1620, Pilgrims brought their pie recipes with them to America. The colonists and their pies adapted simultaneously to the ingredients available to them in the New World. Round, shallow pans were used to cut corners and stretch the ingredients. Pies were generally served with every meal, making this pastry a unique form of American culture. With food at the heart of gatherings and celebrations, pie quickly moved to the forefront of American cuisine.
Today pie contests are a traditional happening at fairs, picnics, and other social events. Pies are continually being adapted to changing conditions and ingredients and tastes.

So, now that that is out of the way I would like to share another recipe with you... an Apple Pastie (an old fashioned style pie). This is the same tasty treat that I Coop, Mulrooney, and WPDH Staff will be having for breakfast.

Apple Pasty
Filling Ingredients:
1 large granny smith apple, peeled, cored, cut into 1/4-inch dice
3 Tbs raspberries
1/8 c Agave
1/4 tsp cinnamon
1/8 tsp vanilla
1/8 c honey
1/4 c low-fat cream cheese
1 large egg, lightly beaten

Crust Ingredients:
3 1/2 c flour
1 1/2 c shortening
1 tsp salt
1 tbs sugar
Enough water to hold together

Method:
1 Pre-heat oven to 400°F. Grease a large baking sheet
2 In a medium bowl, mix together apples, raspberries, and agave. In a seperate bowl mix cinnamon, vanilla, honey, and cream cheese.
3 Combine pastry ingredients just until a soft dough forms
4 Roll out dough on a lightly floured surface. Cutinto 5" circles.
5 Divide the apple mixture among the rounds, leaving half the pastry unfilled. (If you are using an already prepared puff pastry sheet, dot the mixture in each pastry with a little butter)
6 In a small bowl mix the beaten egg with a teaspoon of milk. Use a pastry brush to brush the egg mixture on the border of the pastry.
7 Fold each pastry in half, enclosing the filling, and crimp edges with a fork. Brush the tops of the pastries with more of the egg wash. Cut 2 or 3 small steam vents in the top of each turnover.
8 Place the pastries in the oven and bake at 400°F for 20 minutes, or until puffed and golden.
Cool turnovers to warm before serving.

Enjoy!

Chef Heather
The Chocolate Mousse
http://www.chocolatemoussecatering.com/
845-518-6533

Fall is here... and that means Apple Pie!

2010-09-20T22:41:00.005-04:00

It's as Easy as Apple Pie... No Really... It IsApple Pie in Graham Cracker Crust
Crust:
1 stick butter - melted
1 cup graham cracker crumbs (about 4-5 sheets of graham cracker sheets)
9" Pie Tin
(purchase pre-made graham crust to save time)

Flling:
5 Apples - peeled and sliced
* I prefer to use an assortment to give a better mix of sweet and tart. Good options are:
Braeburn, Fuji, Mutsu, Pink Lady, Suncrisp, Rome Beauty, Macoun, Granny Smith and
Empire
1/3 cup Brown Sugar
1/2 teaspoon Cinnamon
1 teaspoon Corn Starch
1/4 cup Raisins

Graham Cracker Crumb Topping:
1 cup Graham Cracker Crumbs (4-5 sheets of graham crackers)
1/4 cup of Honey
1/4 stick of butter - melted

Preparation:
1- Preheat oven 350 degrees
2- Combine the ingredients for crust (melted butter and graham cracker crumbs) and press
into a pie plate
3- Combine apples, brown sugar, cinnamon, corn starch and raisins in a large bowl and toss
4- Place the apples into the pie crust
5- Combine ingredients for topping (graham cracker crumbs, melted butter, and honey) for
crumb topping in a food processor until it is crumbly and sprinkle over the apples
6- Bake in the oven for about 30-35 minutes.

Timeless, But Not Time Consuming2 Crusted Apple Pie
Crust:
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1/2 cup tablespoons butter - softened
1/4 cup tablespoons shortening
1/4 cup ice water9" Pie Tin
(purchase 2 pre-made crusts to save time)

Flling:
5 Apples - peeled and sliced
* I prefer to use an assortment to give a better mix of sweet and tart. Good options are:
Braeburn, Fuji, Mutsu, Pink Lady, Suncrisp, Rome Beauty, Macoun, Granny Smith
1 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
2 Tablespoon Lemon Juice

Preparation:
1- Preheat oven 350 degrees
2- Combine the ingredients for crust to make dough. Wrap and refridgerate until firm
3- Cut dough in half. Roll each half 1/8" thick. Lay 1 half in 9" pie tin. Poke holes in bottom with
fork
4- Combine filling ingredients in a large bowl and toss
5- Place the apples into the pie crust
6- Lay second half on top of pie and pinch top and bottom layers closed
7- Poke holes in top layer8- Bake in the oven for about 30-35 minutes.

Dressed to Impress ... With Streusel
1 Crust and Cobbler

Crust:
2 cups All-Purpose Flour
1 tsp. salt
2/3 cup shortening
5-6 tablespoons ice cold water
(purchase 1 pre-made crusts to save time)

Filling:
5 apples - peeled and large diced
1/2 cup white sugar
1/2 cup brown sugar, packed
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup butter, melted

Streusel Topping:
1/2 cup all-purpose flour
1/4 cup white sugar
Pinch salt
2 Tablespoon butter, melted
1/4 cup chopped walnuts
1/3 cup old fashioned cut oats

Preparation:
1- Pre-heat oven to 375 degrees
2- Toss all the filling ingredients together
3- Pour into your unbaked pie crust. Set aside
4- Combine all of the streusel ingredients and blend until crumbly
5- Sprinkle streusel topping evenly over apples
6- Bake for 40-50 minutes or until bubbly and topping is lightly toasted.
7- Cool before serving.

This Isn't Your Grandma's Apple PieSalted Caramel and Pecan Streusel Pie

Crust:
2 cups all-purpose flour
1 1/2 teaspoon salt
1 tablespoon sugar
1/2 cup tablespoons butter - softened
1/4 cup tablespoons shortening
1/4 cup ice water9" Pie Tin
(purchase 1 pre-made crusts to save time)

Filling:
2 tablespoons butter
1 cup Caramel
1/2 cup Heavy Cream

5 Apples - peeled and sliced 1⁄8 inch thick
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon vanilla extract
½ teaspoon salt

Pecan Streusel Topping:
¼ cup sugar
¼ cup brown sugar
¾ cup flour
1 teaspoon cinnamon
8 tablespoons butter, cubed
½ cup chopped pecans

Preparation:
1- Pre-heat the oven to 350 degrees
2- Pre-bake pie shell for 12 minutes
3- Saute apples, sugar, spices, and extracts until slightly soft but firm
4- In separate pot, heat caramel, heavy cream, and butter until smooth
5- Add caramel with apples
6- Fill pie crust with apple filling and set aside
7- For Streusel - Combine the sugar, brown sugar, flour, and cinnamon in a mixing bowl. Add the
cubed butter and combine until the streusel is crumbly. Mix in the chopped pecans. Chill.
8- Evenly coat pie with pecan streusel.
9- 20 to 25 minutes, until the topping is golden brown.

I hope you take the chance to try one or even all of these great recipes.
Enjoy!

Chef Heather
The Chocolate Mousse
http://www.chocolatemoussecatering.com/
845-518-6533

Summer is Coming

2009-05-10T20:49:00.004-04:00

If you are like most, the warm spring weather has you starting to think about getting your body bathing suit ready. There are multiple facets of healthy weight loss. Exercise and diet are very important in creating a healthier you, but even more crucial is the phsycology behind it!
The most common problem found with dieting is psychological. In today's post, I will discuss the first part in healthy weight loss, the mental part.
There are a few techniques that can affect the appetite and help limit your desire to overeat. Often healthy food has a bad conotation... healthy must mean bland and blah. Well that's not the case. Before you eat with your mouth... you eat with your eyes. I'm sure you've been in a situation where you saw something that looked unappealing, and although it may taste spectacular, you are turned off. The simple solution... make your meal look pretty. You don't have to be an artist, if you think natural, you are set. Try to get at least three different colors on your plate... Green Kale, Red Beets, and Orange Carrots or Green Avocado, Red Tomatoes, and Yellow Corn. They may be healthy, but if it looks good... you have a far better chance of enjoying it! One of the other things that you will visually assess is portion size... a full plate will most likely have you thinking of a full belly. Two easy answers are: fill half of your plate with a salad, than add the appropriate portions of your meal. By adding the greens and fresh veggies you will be adding limited calories but lots of vitamins, nutrients, cellulose and fiber (both are very filling). The other option, eat off of a smaller plate. If it looks abundant, you will trick yourself into feeling full sooner... and ultimately training yourself with portion control.
Dieting is very much a lifestyle choice. If you are mentally prepared, you can do anything.
Keep an eye out for our next dieting tip.

-Chef Heather
The Chocolate Mousse
http://www.chocolatemoussecatering.com/
845-518-6533

Introduction Blog

2009-05-04T22:07:00.004-04:00

Hello and welcome to the Chocolate Mousse Website. This blog is a new addition to our site and with your help, we are excited to watch it grow! We started this blog because of our love for cooking food, writing about food, taking pictures of food, and most importantly... eating food! We will be adding dietary tips, recipes, and other culinary tips, as well as other articles related to the culinary world. We will be posting often, so please be sure to check in.

A lot of recipes on this site are ours, but others come from various sources. We do not claim all of the recipes as our own. If you have a recipe that you feel would go great on this site and would like to make a guest post, feel free.

If you enjoy reading what's on this blog, or have any questions we can answer for you, let us know... We'd love to help. If you have any questions or comments, feel free to contact us.

Contacting By Email: Chefgirlhg@aol.com
We get a lot of email and enjoy getting it. We try to respond to every contact. If we don't respond, please do not take it personally. Sometimes emails get lost in the sudden shuffle of life, so we have less time to respond.

Commenting:
Comments by readers are one of the most important features of the blog. We love them. We especially love the back and forth dialogue among readers. We try never to censor comments and don't mind profanity when it is well used. We encourage feed back and even welcome opinions differing from ours. We will censor gratuitous profanity, nastiness, or plain off the topic wordiness.

Enjoy!

Chef Heather
The Chocolate Mousse
http://www.chocolatemoussecatering.com/
845-518-6533