Taste and Savor

REALLY??? Jerk Chicken in the Crockpot?

2012-02-03T10:56:00.000-08:00

Check out this picture of the versatile Jerk Chicken served Picnic Style with blue and yellow corn chips!

Lea and I have had several opportunities to share this yummy and EASY! slow-cooker chicken with friends recently. I love it - its one of the easiest ways to put the cooker on in the morning and come home to dinner. Serve with a fresh fruit salad accompanied by a crisp, cold bottle of German Riesling and enjoy the evening with family or friends.

Jerk Chicken

6 Skinless Chicken Thighs about 4 - 5 pounds

10 Cloves Garlic, Peeled and Smashed (YES -10!)

2 Red Onions, Chopped

3 TBs Smoked Paprika

1 TB Olive Oil

2 - 4 TB Chipotle Tabasco

2 Tsp Dried Thyme

2 Tsp Cinnamon

1 Tsp Turmeric

1 Tsp Freshly Cracked Black Pepper

½ Tsp Sea Salt

½ Tsp Nutmeg

3 TB Honey

1 TB Allspice

Place the chicken on the bottom of the Crockpot. Cook on high for about six hours. Remove from from the pot and shred the chicken. Serve in a toasted whole-wheat bun or top a green salad with it!

Bargains, Baba Ganoush and Bloggers: A Guest Post, by Healthy Sous-Chef Partyologist, Lea Bowen

2012-01-30T17:17:00.000-08:00

Last Friday, Chef Nancy and I had the opportunity to travel to Birmingham, AL for a training session sponsored by Food Blog South, called "Honing Your Edge", conducted by Media Trainer Lisa Ekus and Chef Virginia Willis.

In our excitement and haste to get to the meeting on time, we completely spaced out on the fact that Birmingham is in the central time zone. Having a couple of idle hours during a day, is not a position we often find ourselves in. Fortunately, the good people of Alabama built an outlet mall on the outskirts of town, which was announced by billboard that seemed to suddenly appear at almost the exact moment we'd realized the time change. Our shopping extravaganza yielded bargains of the practical and not so practical kind. A chef always needs new cookware from Le Creuset, but perhaps not a sequined clutch or a pair of platform stilettos from the Coach and Nine West stores.

So with our trunk load of bargains, we continued west, in search of a parking garage close to out meeting location and perhaps more importantly, a place to eat lunch. Our good fortune, continued when we found one of each with relatively no problem. We parked the car and popped into a little place that caught our eye, called Makarios Kabobs and Grill. We feasted on a "sampler for two". As you can see from the picture, bottom right, that it was more like a "feast for four". The highlight of the meal was the baba ganoush, which is a roasted eggplant dip.

Normally after such a filling meal, one would be ready for an afternoon nap, but not us. With satisfied tummies, we arrived at our session on time and spent the rest of the afternoon surrounded by creative people who love to write about, talk about and take pictures of food. It was a pleasure to be in a room filled with such enthusiastic people and to have the opportunity to listen to and learn from a pair of seasoned veterans. I think Nancy and I both left the training session filled with new ideas and inspirations.

I have channeled some of that energy from the weekend, into my own version of baba ganoush, pictured above right. I hope you will enjoy this delicious eggplant dip and always remember to take the time to Taste and Savor!

Baba Ganoush:

2 large Globe Eggplants
1 head garlic
1 TB Tahini
1 Lemon, zest and juice
1 TB Extra Virgin Olive Oil
1/2 Tsp Smoked Paprika
1 Tsp Kosher Salt
1/2 Tsp Pepper

Optional Garnishes:
Chopped Fresh Parsley
Seeded and Chopped Tomatoes
Crumbled Feta Cheese
Chopped Kalamata Olives

Step One:
Preheat oven to 425 degrees. Use a fork to poke several holes into the skin of eggplant and place on a foil-lined baking sheet. Cut the top off of the head of garlic and wrap in foil, with cut side facing upwards. Place on the sheet tray along with the eggplant and bake both items for 40 minutes. Once eggplant and garlic have cooked, remove from oven and set aside until they are cool enough to handle.

Step Two:
Scoop flesh from the eggplant with a spoon and place in a food processor. Next, squeeze the roasted garlic from it's skin into the food processor. Add the remaining ingredients to the food processor and pulse until you have a slightly chunky puree.

Remove mixture from food processor to a serving tray or bowl and sprinkle with desired garnishes. Serve with pita chips or crudite.

Not Your Average Supermarket: A guest post, by Healthy Sous-Chef Partyologist, Lea Bowen

2012-01-25T16:44:00.001-08:00

I have always been fascinated by grocery stores and markets of all types. When I travel to a new city, state or country, inevitably one of the stops on my travel itinerary is a trip to a food store or open air market. I will buy a bottle of mineral water or a chocolate bar, simply because the label is written in a foreign language. I often get teased by people who know me well, that I have more photographs of food than of my children. So, it was a pleasant surprise to find that there was a local market overflowing with more foreign language packaging and photo-ops than I could have ever hoped for.

Being a proud inhabitant of the outskirts of metro Atlanta, I had never had the opportunity to visit the Buford Highway Farmer's Market prior to several weeks ago when Piedmont Cancer Wellness sponsored a tour of the store. I was fortunate enough to take a V.I.P. tour of the market with our generous and knowledgeable tour guide, Bill Schroeder. We spent an hour in the abundant produce department and were allowed to taste some of the exotic fruits and vegetables. This visit also led to an opportunity for Chef Nancy to teach a healthy cooking class in the market's new teaching kitchen.

Our first class was this week. We were able to do all of the shopping right there in the store and prep and serve the food in the store's kitchen/classroom. It was a great pleasure to meet some new people and share a healthy menu with the class participants and cooking assistants, River and Marquis, who are pictured above.

I hope that a trip to the Buford Highway Farmer's Market in Doraville will find a place on your upcoming travel itinerary. I assure, that you will not be disappointed with the selection of fresh produce, baked goods, seafood and world of international food products.

Buford Highway Farmer's Market

5600 Buford Highway Northeast

Doraville, GA 30340

www.bufordhighwayfarmersmarket.com

Easy Exotic: A Guest Post By Healthy Sous-Chef Partyologist, Lea Bowen

2012-01-18T07:55:00.000-08:00

Each week I realize how blessed I am to have a job that allows me the opportunity to work in the culinary arts, alongside a chef who's knowledge far exceeds my own and who is willing to share that knowledge with me. No matter how much I think I know, the amount still yet to be learned is staggering. I cherish the chance to taste and cook something completely new and exotic to me. I had this opportunity last week when I helped Chef Nancy prepare for an African Spices cooking class. Prior to the class, my experience with any type of African cuisine was minimal at best. The menu consisted of an African Spiced Veggie Stew, which was shared in the Friday Four last week and a Moroccan Fish Stew made with a marinade called chermoula. I absolutely fell in love with this marinade. Chermoula is typically North African marinade that is most often used on fish, but would taste great on any type of grilled meat. If your weeknight schedule does not allow time to assemble a complete fish stew, the chermoula marinade can be whipped up in a food processor in a matter of minutes. Coat your seafood or meat in the chermoula and allow to marinate for at least thirty minutes. Serve the grilled or broiled meat on top of couscous. This is a simple way to add a little exotic to a quick week night meal.

Chef Nancy's Chermoula:
2 Garlic Cloves
1 Tsp Sea Salt
2 Tsp Ground Cumin
1 Tsp Smoked Paprika
1 Tsp Turmeric
2 TB Lemon Juice
1/2 Cup Packed Cilantro
3 TB Olive Oil

Place the garlic and salt in a food processor, pulse to coarsely chop. Add the cumin, paprika, lemon juice, cilantro and pulse to coarsely chop. Drizzle in the oil while the processor is on. This enough marinade for two pounds of meat or seafood.

Sweet! A Guest Post, by Healthy Sous-Chef Partyologist, Lea Bowen

2012-01-12T05:16:00.000-08:00

As much of a salad fanatic that I am, I must admit that my intake of healthy greens dropped way down during the holiday's. Luckily, all it took to get me back on track was a couple of days back at work in the Cancer Wellness kitchen.

We almost always have a salad for lunch and I love having the freedom to create something new from the ingredients on hand. I always challenge myself to add in as many "better for you" ingredients as possible. This week, I had some sweet potatoes leftover from another recipe and decided that sweet potato "croutons" would be a great addition to the Latin inspired salad I had prepared. Sweet potatoes are packed with nutritional value and easily adapt to many different flavor profiles. For this salad, I seasoned my croutons with cumin and smoked paprika, but any desired combination of herbs and spices could be used, depending on the theme of your salad. Perhaps, rosemary and thyme for mixed greens with a classic french vinaigrette, or garlic and coarse sea salt for a Caesar. Get creative and let your salad ingredients and spice cabinet inspire you.

Sweet Potato "Croutons":

1 large Sweet Potato, cut into 1/2 inch dice

1/2 TB of Extra Virgin Olive Oil

1/2 tsp Ground Cumin

1/2 tsp Smoked Paprika

Salt and Pepper to taste

Preheat oven to 425 degrees. Toss sweet potato cubes with the olive oil and spices and spread in a single layer onto a foil lined baking sheet. Bake for 25-30 minutes until crispy. Season with salt and pepper to taste and add to your salad.

Healthy Comfort for the New Year: A Guest Post By, Healthy Sous-Chef Partyologist, Lea Bowen

2012-01-05T06:50:00.000-08:00

The new year is upon us, and I, like many of you, am trying to bounce back from the holiday season into a more normal and healthier routine. Unfortunately, the unusually cold weather we have had the past couple of days has made me crave something comforting and warm, rather than a cool, crisp salad and a lean protein, which is my norm. I decided that a bowl of chili was what I needed.

Typically, I make chili using lean ground turkey, but decided instead to make a vegetarian chili. My goal, was to make the dish as hearty as my normal chili, but to amp up the nutritional value and keep the fat to a minimum. In addition to the veggies and beans in the chili, I used a product that Chef Nancy introduced me to from Trader Joe's called Soyrizo. It is a soy-based chorizo flavored protein. Typically, I am not a huge fan of meat substitutes, but this soyrizo has a nice texture and great flavor. My family did not even know that it was not real chorizo sausage.

The chili tasted great the first day, and even better the second time around, once the flavors had a chance to mix and mingle in the fridge overnight. I topped the chili off with a sprinkle of 2% cheddar, non-fat Greek yogurt, cilantro and chopped scallions. This is a mild tasting chili that should appeal to all palates, but if you are like me, try it with a splash of your favorite hot sauce. Try making a batch for dinner this week or save the recipe for a Superbowl party. Enjoy all the warming comfort, without all the guilt.

Comforting Vegetarian Chili:

1 TB Extra Virgin Olive Oil

1 small Yellow Onion, chopped

1 12 oz package of Soyrizo, removed from casing

1 Red Bell Pepper, chopped

1 Orange Bell Pepper, chopped

4 TB Chili Powder

1 Tsp Smoked Paprika

2 Tsp Garlic Powder

1 Tsp Ground Cumin

1 Tsp Ground Coriander

2 15 oz cans, Red Kidney Beans,drained and rinsed

2 15 oz cans, Pinto Beans,drained and rinsed

1 28oz can, Fire Roasted Tomatoes, diced

1 12 oz bottle of Light Beer, I used Miller Lite

Non-Fat Greek Yogurt, optional

Shredded 2% Cheddar Cheese, optional

Chopped Cilantro, optional

Chopped Scallions,optional

Hot Sauce, optional

Heat olive oil in a dutch oven over medium-high heat and add onion and peppers. Stir until softened, but not browned, about 3-5 minutes. Add Soyrizo to pan and stir to break up the mixture into crumbles. Add spices and stir to combine, before adding the beans, tomatoes and beer. Bring mixture to a boil, then reduce heat and simmer for about and hour. Serve in individual bowls with desired garnishes. Serves 4-6.

Tropical "Non-Holiday" Salad: A Guest Post by Healthy Sous-Chef Partyologist, Lea Bowen

2011-12-11T13:05:00.000-08:00

I don't know about you, but as much as I love warm and comforting holiday food, I find that several times during the Christmas season, I need a break from traditional fare. Something healthy and light with non-holiday flavors is just what I crave.

Lat week, Chef Nancy and I prepared a luncheon for participants at the Cancer Wellness Center. The theme of the day was "Taking Care of Yourself During The Holiday's". We thought this would be a great opportunity to treat our guests to a light and healthy tropical shrimp salad. This salad is packed dark leafy greens, red cabbage, avocado, mango and protein packed shrimp. This salad will leave you satisfied and ready to take on an afternoon of shopping, gift wrapping or tree trimming.

Tropical "Non-Holiday" Salad:
1 Bag Spring Greens
1/2 of a small Red Cabbage, shredded
2 Scallions, chopped
1 Mango, peeled and cut into 1/2 inch cubes
1 Avocado, cut into 1/2 inch cubes
1/2 cup chopped Cilantro
1/2 lb cooked Shrimp, chilled

Combine all ingredients in a large salad bowl and serve with Citrus-Ginger Dressing.

CITRUS GINGER DRESSING:
Juice of 2 Oranges
Juice of 2 Limes
1/4 cup Extra Virgin Olive Oil
3/4 cup Canola Oil
2 Tsp ground Ginger
Salt and Pepper to taste

Combine dressing ingredients in a jar with tight-fitting lid. Shake well to combine.

Healthy Slow Cooker for the Holidays

2011-12-09T15:25:00.000-08:00

It seems like time just picks up speed as the holidays near. This calls for action! In this case, the slow cooker. (Sounds like an oxymoron doesn't it?) Here are a couple of my all time favorite recipes!

Slow Cooker Tagine-Style Chicken

Marinade

½ Cup Olive Oil

8 Cloves of Garlic Grated

1 TB Cinnamon

2 Tsp Cardamom

2 Tsp Cumin

½ Tsp Cayenne

Zest of 2 Oranges

4 – 5 LBS Chicken Thighs, skinned

2 Cups Light Chicken Broth

1 Cup Dried Apricots, Chopped

1 Cup Dates, Chopped

3 TB Ground Almonds

1 Tsp Turmeric

1 Tsp Salt

½ Tsp Freshly Cracked Black Pepper

Chopped Fresh Cilantro

Sliced, Toasted Almonds

Hot, Cooked Couscous (Preferably Whole Wheat) OR Quinoa

Step One

Place the oil, spices and zest in a large zippy bag. Massage to mix. Add the chicken and marinate at least 1 hour – or up to 8 hours in the fridge.

Step Two

Place the chicken and marinade in a large slow cooker. In a bowl, whisk together the broth thru the pepper and pour the mixture over the chicken.

Step Three

Cover and cook on low 10 hours – or high five hours. Serve on top of Couscous, garnished with cilantro and almonds.

Healthier Maple Banana Bread Pudding

1 (12 OZ) Whole Wheat French Baguette, in 1” Cubes

2 Cups Evaporated Skim Milk

2 Large Eggs + 2 Egg Whites – Whisked Together

1/2 Cup Dark Brown Sugar, Divided

1 TB Vanilla

½ Tsp Cinnamon

½ Tsp Mace

½ Tsp Allspice

2 TB Butter

1 Cup Chopped Toasted Pecans

1 Cup Golden Raisins

1 TB Agave

2 TB Maple Syrup

2 TB Butter

1 TB Vanilla

2 Bananas Thinly Sliced

Zest of an Orange

Step One

Place the bread on a sheet tray and bake for 10 minutes at 300F. Cool and place in the bottom of the slow cooker.

Step Two

Whisk together the milk, eggs, whites, half of the brown sugar, vanilla and spices. Pour the mixture over the bread in the bottom of the slow cooker.

Step Three

Use a pastry cutter or two knives to cut the butter into the remaining ¼ cup of brown sugar, until pieces are the size of peas. Stir in the pecans and the raisins. Sprinkle the mixture in the slow cooker.

Step Four

Cover and cook on low for 4 – 5 hours or until the center is set. Turn off the slow cooker and allow to cool for an hour.

Step Five

While the pudding is cooling, melt the butter with the maple syrup and agave in a large sauté pan. When melted, add the banana and sauté for a few minutes, or until the banana is soft. Remove from the heat, stir in the vanilla and the orange zest. Serve a spoonful of pudding as a base for vanilla frozen yogurt, and drizzle the banana sauce over the top.

It's That Holiday Time of the Year!

2011-12-02T13:04:00.000-08:00

December is always a wild ride for anyone who loves food and wine and wants to share it with others. Just this week, I've done 4 events, all fun and all attended by wonderful and inspiring folks. I've promised to post my recipes - so here they are. I hope you all enjoy them as much as I enjoy sharing them!

Cornbread *Tartines with Honey Hummus

One Recipe *Thyme Cornbread, cut with cookie cutters into desired shapes

One Recipe *Honey Hummus

1/4 LB Pancetta, Cooked and Finely Chopped

On top of each cornbread shape, place a dollop of honey hummus and garnish with chopped pancetta.

(*Tartine is a French open-faced sandwich)

*Thyme Cornbread

½ Cup All Purpose Flour

¼ Cup Whole Wheat Flour

3/4 Cup Yellow Cornmeal

1 Tsp each Sea Salt and Black Pepper

1 1/2 TB Sugar

1 TB Baking Powder

1 TB Chopped Fresh Thyme

8 Oz Low Fat Buttermilk

1 Large Egg

2 Egg Whites

3 TB Extra Virgin Olive Oil

Step One

Preheat the oven to 425F.

Step Two

In a bowl, whisk the flours, cornmeal, salt, pepper, sugar and baking powder together. Add the thyme, salt and pepper

Step Three

In a second bowl; beat together the buttermilk, the eggs, whites and oil. Mix into the dry ingredients.

Step Four

Pour the batter into a non-stick sprayed and parchment lined half sheet pan.. Leave to cool on a rack, before removing the bread.

*Honey Hummus

2 Cans (15 1/2 oz.) Garbanzo Beans, drained and rinsed

1/3 Cup Honey

1/4 Cup Lemon Juice

1 Tsp Ground Cumin

1 Tsp Grated Garlic

1/2 Tsp Sea Salt

Sprinkle of Cayenne Pepper

3 TB Chopped Fresh Parsley

Combine all ingredients except parsley in a food processor or blender. Process until smooth. Remove mixture to a serving bowl.

Jalapeno Mint Shrimp with Asian Inspired Remoulade

¼ Cup Vegetable Oil

3 TB Lemon Juice

1 Cup Chopped Yellow Onion

6 Cloves Garlic Chopped

1 ½ “ Fresh Ginger, Peeled and Coarsely Chopped

1 Jalapeño, Ribs and Seeds Discarded

1 Tsp Kosher Salt

½ Tsp Freshly Ground Black Pepper

2 LB Large Shrimp, Peeled and Deveined

Rice Crackers

Asian Inspired Remoulade*

Chiffonade Mint

Step One In a food processor place the oil through the black pepper and puree. Place the shrimp in a zippy bag, add the marinade and marinate in the frig for an hour (up to 3 hours.)

Step Two Remove from the marinade and cook on a hot grill, grill pan or under the broiler.

Step Three Top each rice cracker with a dollop of Asian Inspired Remoulade*, a shrimp and garnish with mint.

Asian Inspired Remoulade*

2 TB Tamari

1 TB Mirin

1 TB Honey

½ Tsp Grated Fresh Ginger

¼ Tsp Ground Ginger

¼ Tsp Red Pepper Flakes

¼ Tsp Black Pepper

½ Cup Reduced Fat Olive Oil Mayo

1 Tsp Toasted Sesame Oil

Whisk all the ingredients together in a bowl until well combined.

Cardamom Spice Cookies

2 Cups Dark Brown Sugar

4 TB Unsalted Butter

2 TB Canola Oil

1 Large Egg

2 Egg Whites

2 Tsp Brandy or Cognac

2 Cups All Purpose Flour

1 ½ Cups Whole Wheat Flour

½ Tsp Baking Soda

½ Tsp Ground Cardomom

½ Tsp Ginger

½ Tsp Cinnamon

½ Tsp Freshly and Finely Ground Black Pepper

½ Cup Finely Chopped Toasted Walnuts (optional)

Frosting

½ Cup Coconut Milk

3 – 4 Cups Powdered Sugar

Cinnamon

Step One

Preheat the oven to 375F. Cream the sugar, butter and oil together. Mix in the egg, whites and brandy.

Step Two

In another bowl, whisk the dry ingredients together. Add the nuts. Fold into the wet ingredients. Shape into 1” balls and place on parchment paper lined

baking sheets. Bake for 8 – 10 minutes or until lightly browned.

Step Three

Whisk the frosting ingredients together. Place a dollop on each cookie, and sprinkle with cinnamon.

Asian Chicken Salad

***From the ingredient list for this recipe – you’ll see I have lots of fun spices, herbs and fruits that I bought at the Buford Highway Farmers Market. But if you don’t live close to an international market, don’t let it keep you from making this recipe – just use one of the suggested alternatives.

2 Chicken Breasts, Roasted with Salt and Pepper and Mace*, then chopped

½ Cup Minced Scallions

½ Cup Minced Asian Pear, Apple Pear or Granny Smith Apple

1 Red Pepper, Minced

½ Cup Currants (or chopped raisins)

½ Cup Toasted Sliced Almonds

Dressing

½ Cup Light Olive Oil Mayo

¼ Cup Major Grey’s Chutney

½ Tsp Mace

1 TB Grated Buddha’s Hand, or Meyer Lemon or combination of Orange and Lemon Zest

Sea Salt and Black Pepper to Taste

Mix together the salad ingredients in a large bowl. In a separate bowl whisk the dressing ingredients together. Add the dressing to the salad and stir gently. Taste to season with salt and pepper.

*Mace is the outer covering of the nutmeg. You should be able to find mace at the grocery store in the spice section. If you can’t find it – use nutmeg.

Lemon Goat Cheese Gingersnaps

1 Meyer Lemon, or ½ Lemon and ¼ Orange, Unpeeled

¼ Cup Lemon Curd (Dickinson’s is a widely distributed brand)

1 (10 Oz) Log Goat Cheese, softened

1 Box or Tin of Very Thin Gingersnaps, (I like the ones from Cost Plus World Market)

Pomegranate Seeds (Arils)

Step One

With a mandolin or a very sharp knife, slice the Meyer Lemon or ½ Lemon and ¼ Orange as thinly as possible. Mix the goat cheese and the lemon curd together in a bowl. Place the mixture in a gallon-sized plastic bag and cut off the end to make a piping bag.

Step Two

On top of each gingersnap, squeeze about a tsp of lemon goat cheese topping. Place a few tiny shreds of the citrus and a sprinkle of pomegranate seeds. (If desired – you can place another gingersnap on top to create a sandwich cookie!)

Add a Little "Spritz" to Your Holidays: A Guest Post By, Healthy Sous-Chef Partyologist, Lea Bowen

2011-12-02T07:29:00.000-08:00

I discovered the "Venetian Spritz" cocktail last summer in Italy and have been an avid fan ever since. This spritz is very popular in Venice and is usually enjoyed as an aperitif. The drink consists of a light white wine, a splash of Campari and topped of with sparkling water and an orange slice as garnish. Although I was introduced to this beverage during the summer months, I think it would be a great addition to any holiday celebration. The light and refreshing taste provides the perfect contrast to the richer foods we all tend to indulge in during this time of the year. Additionally, you can adjust the alcohol content by replacing some of the wine with more sparkling water. Campari is an Italian biter and may take a of getting used to if you prefer a sweeter drink. If you find the Campari to be to bitter, add only a splash for color and squeeze in a bit more fresh orange juice for sweetness.

This is an extremely versatile cocktail that can be adjusted to a variety of personal tastes. I hope you will try this festive and refreshing cocktail this holiday season. Buon Natale!!

Venetian Spritz Cocktail:

4 oz Pinot Grigio, chilled

1/2-1 oz Campari

1-2 oz Pelligrino or other Unflavored Mineral Water, Chilled

1 Orange wedge

Add first three ingredients to a large wine or cocktail glass in order. Squeeze orange juice from wedge into glass, then add the wedge to glass. Drink and Enjoy!

Thanks for Thanksgiving Dinner!

2011-11-23T09:26:00.000-08:00

We celebrated Thanksgiving Dinner at Cancer Wellness last Sunday. For me, and many of the survivors, it was an especially poignant gathering. One of the participants summed it up in an email by writing, "We survivors have so much to give thanks for." I gathered inspiration for the meal from lots of different places, using old recipes, new ones and tweaked favorites. The one constant among them is that they are all healthier, lighter, easy and importantly, delicious - these recipes could easily be made for dinner any night. My most favorite of all, is "Jim's Cornbread Dressing". This is actually a recipe that I developed about twenty years ago. When my dad was alive, he always called it, "Nancy's Cornbread Dressing". He's gone now - so I have renamed for him!

Hope you and your family and friends have a wonderful celebration!

Walnut Crusted Turkey with Pomegranate Ginger Glaze

2 LBs Turkey Breast Tenders, (substitute chicken any other time of the year)

2 Cups Panko Bread Crumbs

2 Cups Toasted Very Finely Chopped Toasted Walnuts

1/2 Tsp Each Sea Salt and Freshly Cracked Black Pepper

Olive Oil Spray

2 Cups Pomegranate Juice

1 TB Honey

1 TB Lime Juice

1 TB Minced Crystallized Ginger

Step One

Preheat the oven to 425F. Spray an aluminum foil baking sheet with the olive oil spray.

Step Two

Place the panko, the walnuts and salt and pepper in a shallow bowl. Pat the turkey tenders dry, and spray with the olive oil. Roll the tenders in the panko mixture to coat and place on the prepared baking sheet. Place in the oven and roast for about 20 minutes or until done throughout.

Step Three

While the turkey is cooking whisk the dressing ingredients together in a large saute pan. Bring to a simmer, and turn the heat down - then cook and stir over medium heat until reduced by half.

Step Four

Drizzle the chicken with the glaze and serve.

Fresh and Tangy Cranberry Dressing

1 Bag Fresh Cranberries

1 Large Navel Orange, cut in 8 pieces (peel and all)

3 TB Honey

In the bowl of a food processor add all the ingredients and pulse until well chopped. Taste and add more honey if desired.

Jim’s Cornbread Dressing

2 Recipes *Cornbread

2 TB Unsalted Butter

2 Large Onions, diced (4 cups)

1 Large Bunch Celery, diced 43 cups)

3 TBs Poultry Seasoning

2 Large Eggs + 4 Large Egg Whites, whisked together welll

32 Ounces Veg Stock

16 Ounces Light Buttermilk

1 TB Freshly Cracked Black Pepper

Sea Salt to Taste

Step One

Crumble cornbread into a large bowl and set aside.

Step Two

Melt the butte with the oil in a large skillet, add onions and celery, and sauté until tender. Stir in the poultry seasoning, and sauté an additional minute.

Step Three

Add the eggs and whites, broth, buttermilk and pepper into cornbread mixture. It should create a very soupy mixture – if necessary add a little more stock. Pour into a casserole dish and bake, uncovered, at 375F for about 50 minutes or until golden brown.

Cornbread

½ Cup All Purpose Flour

¼ Cup Whole Wheat Flour

3/4 Cup Yellow Cornmeal

1 Tsp each Sea Salt and Black Pepper

1 1/2 TB Sugar

1 TB Baking Powder

1 TB Chopped Fresh Thyme

8 Oz Low Fat Buttermilk

1 Large Egg

2 Egg Whites

3 TB Extra Virgin Olive Oil

Step One

Preheat the oven to 425F.

Step Two

In a bowl, whisk the flours, cornmeal, salt, pepper, sugar and baking powder together. Add the thyme, salt and pepper

Step Three

In a second bowl; beat together the buttermilk, the eggs, whites and oil. Mix into the dry ingredients.

Step Four

Pour the batter into a non-stick sprayed and parchment lined half sheet pan.. Leave to cool on a rack, before removing the bread.

Brussel Sprouts and Orange Pecan Salad

Fresh Brussel Sprouts (About 8 Cups Halved)

Olive Oil Spray, or 1 TB of Olive Oil

Sea Salt and Black Pepper to taste

1 Large Navel Orange

1 Lime

¼ Cup Extra Virgin Olive Oil

2 TB Pomegranate Molasses (or Honey)

1 Tsp Dijon Mustard

½ Cup Toasted, Chopped Pecans

Pomeganate Seeds

Spring Mix

Step One

Toss your Brussel sprouts with a little olive oil spray or a TB of olive oil, and salt and pepper them. Roast your Brussel sprouts on an aluminum foil lined, non-stick sprayed half sheet pan at 425 for about 25 – 30 minutes. Set aside to cool slightly while you make the dressing

Step Two

Zest the orange and the lime, set the zest aside. To make the dressing, juice the orange and lime into a bowl. Whisk in the olive oil, molasses, and mustard and salt and pepper to taste.

Step Three

Spread the spring mix out on a large platter, place the roasted sprouts on top and drizzle the dressing over it all. Sprinkle with the zests, pecans and seeds and serve.

Warm and Spicy Roasted Sweet Potatoes and Red Onions

4 Large Sweet Potatoes

2 Large Red Onions

¼ Cup Olive Oil

2 TBs Garam Masala

Cut the Sweet Potatoes and the Onions into large chunks. Toss them in a bowl with the olive oil and the Garam Masala. Season to taste with salt and pepper. Place on an aluminm foil sheet pan and roast in a 425F oven until brown and crispy on the edges – about 30 minutes. If necessary, pop the pan under the broiler for a few minutes to crisp up the edges.

Pepper Nut Cookies

2 Cups Dark Brown Sugar

4 TB Unsalted Butter

2 TB Canola Oil

1 Large Egg

2 Egg Whites

2 Tsp Brandy or Cognac

2 Cups All Purpose Flour

1 ½ Cups Whole Wheat Flour

½ Tsp Baking Soda

½ Tsp Cloves

½ Tsp Ginger

½ Tsp Cinnamon

½ Tsp Freshly and Finely Ground Black Pepper

½ Cup Finely Chopped Toasted Walnuts

Step One

Preheat the oven to 375F. Cream the sugar, butter and oil together. Mix in the egg, whites and brandy.

Step Two

In another bowl, whisk the dry ingredients together. Add the nuts. Fold into the wet ingredients. Shape into 1” balls and place on parchment paper lined baking sheets. Bake for 8 – 10 minutes or until lightly browned.

Giving Thanks: A Guest Post by Healthy Sous-Chef Partyologist, Lea Bowen

2011-11-17T14:50:00.000-08:00

This year, I started thinking about Thanksgiving much earlier than usual. The reason for this forethought was my fear of copious amounts of butter, cream and other equally indulgent ingredients that are staples in most holiday recipes. Ironically, last year at this time, I was about to graduate from culinary school and never thought twice about the amount of full fat dairy products that went into my recipes. Well, that was one year and 25 pounds ago. While I still plan to have a taste of everything on the holiday table this year, I wanted to add a dish that reflects my new healthier cooking style. My fall harvest quinoa combines wonderful holiday flavors in a lower fat and protein packed dish. The great thing about this recipe is that it can be served warm as a side dish, or made ahead and served cold or at room temperature as a salad. I plan on serving the quinoa on a bed of baby spinach and perhaps adding in some fresh orange slices to dress it up for it's Thanksgiving debut.

Happy Thanksgiving!!

Fall Harvest Quinoa
1 Cup Quinoa
2 Cups Water
Zest and Juice of one Orange
½ Cup Extra Virgin Olive Oil
1 TB Thyme Leaves
4 Scallions, chopped
½ Cup Toasted Pecans, roughly chopped
½ Cup Dried Cranberries

Step One:
Bring quinoa and water to a boil in a medium saucepan. Cover and lower heat. Cook for 10-12 minutes, until water is absorbed.

Step Two:
Make the vinaigrette by whisking together the orange zest, orange juice, olive oil and thyme leaves.

Step Three:
Combine cooked quinoa, vinaigrette and remaining ingredients in a bowl. Add salt and pepper to your taste. Quinoa may be enjoyed warm, room temperature or cold.

Sugar and Spice and Everything Nice: A Guest Post by Healthy Sous Chef Partyologist, Lea Bowen

2011-11-11T04:52:00.001-08:00

This week I got to conquer one of my lingering culinary fears, Gingerbread. While I have always been fascinated by the beauty and whimsy of gingerbread houses, I was equally daunted by the intricacy and patience this craft surely required. Luckily, I had a great teacher, Dr. Heather Richardson from Piedmont Hospital and an inspiring "creative director", Lisa Vingerling founder of Pink Heals.

Our frenzy of gingerbread baking started last Monday, in preparation for a gingerbread turkey crafting class scheduled for later in the week. Much to my surprise, the recipe for the gingerbread dough was quite simple to put together and easy to roll and cut. The scent of the spice mixture was intoxicating, and the enthusiasm of Heather and Lisa made the experience all that more enjoyable.

So, while I may not be ready to enter a gingerbread house contest, I feel quite confident in my ability to craft a Thanksgiving turkey, and am certain to make some gingerbread boys with kids this Christmas.

I encourage you to take the time to embrace your inner child and let your creative juices flow this holiday season. I have included the recipe that we used this week. It was adapted from The Gingerbread Architect by Susan Matheson and Lauren Chattman.

Gingerbread:

1 cup Vegetable Shortening

1 cup Sugar

2 tsp Baking Powder

1 tsp Baking Soda

4 tsp Ground Ginger

1 tsp Ground Cloves

1 cup Dark Molasses

2 large Eggs

2 TB White Vinegar

5 cups Unbleached All-Purpose Flour

In the bowl of a stand mixer fitted with a paddle attachment, combine shortening and sugar until well combined. Add the baking powder, ginger, baking soda, salt, cinnamon and cloves and beat until well incorporated. Add the molasses, eggs and vinegar and beat until smooth, scraping down the sides of the bowl once or twice as necessary. Add the flour, one cup at a time and mix on low until smooth. Scrape the dough onto a sheet of plastic wrap and press into a rough square. Wrap tightly and refrigerate for at least three hour or up to three day. Roll to 1/8 inch to 1/4 inch thickness and bake at 375 degrees for 12-14 minutes. Baking time may vary depending on the size and thickness of your pieces, so adjust accordingly. Yields 3 1/2 lbs.

Falling for Butternut Squash: A Guest Post by Healthy Sous Chef Partyoligist, Lea Bowen

2011-11-01T15:58:00.000-07:00

A couple of week's ago, Chef Nancy and I were joking about how every cook on the planet seems to embrace the ever popular butternut squash as soon as the fall season begins. Recently, we made a wonderful roasted butternut squash salad with an apple cider vinaigrette for a class at Cancer Wellness. I say it was wonderful, based on the comments of the class participants. Unfortunately, I never got the chance to enjoy the completed dish, which left me with lingering craving for this golden winter fruit.

Last Thanksgiving, while still in culinary school, I made a decadent butternut squash soup, rich with cream and butter. It was delicious, but certainly not to be classified as healthy. My goal this fall, was to create an equally delicious soup, without the fat and calories. I made this soup for our Halloween dinner and plan on serving it again during the holiday season. This savory soup makes a great dinner along with a green salad and a baguette or can be served as an appetizer in a festive martini glass. If you have yet to use this ingredient, I hope you will give this quick and easy recipe a try.

Roasted Butternut Squash Soup:

1 Butternut Squash, peeled and cut into 1 inch dice

1 Spanish Onion, cut into 1 inch dice

4 TB Extra Virgin Olive Oil, divided

1 TB Dried Thyme

Salt and Pepper to taste

3 cloves, Garlic, minced

1 quart Chicken or Vegetable Stock

Non-fat Greek Yogurt and chopped Basil for garnish.

Preheat oven to 425 degrees. Place squash and onion on a foil-lined baking sheet and drizzle with two TB of olive oil, salt, pepper and thyme. Toss to coat and spread out flat on baking sheet. Roast for 25-30 minutes until squash and onion are tender and just beginning to caramelize.

Meanwhile, place remaining olive oil in a dutch oven over low heat and soften garlic, making sure not to let it brown. Place the roasted squash mixture, and stock into the dutch oven and bring to a boil then reduce to a simmer. Simmer for 10 minutes, then puree the soup with an immersion blender. If you do not have an immersion blender, allow the mixture to cool before placing in a standing blender. Once blended, test for seasoning and serve garnished with a dollop of non-fat Greek yogurt and chopped basil.

This recipe serves four as a main dish and can easily be doubled to serve a larger crowd.

My New Red Hot Latin Love: A Guest Post by Healthy Sous Chef Partyologist, Lea Bowen

2011-10-13T14:56:00.000-07:00

I want to introduce you to my new favorite spice. It's smoked paprika. Quite frankly, I have become a bit obsessed with this beautifully hued, smoky spice. It is most commonly used in Spanish cuisine and adds a deep, smoky flavor and a touch of heat. Smoked paprika can transform a simple salad vinaigrette or a roasted potato into a taste sensation. This spice adds such a nice smoky flavor, that many times, vegetarians use it as a substitute for bacon. It adds a smoky, bacony flavor without the bacon. Earlier this week I made croutons with smoked paprika and tossed them with a tomato and lettuce salad for a new twist on the traditional BLT. Most recently, I made a white bean dip with this wonderful spice. I hope you will enjoy this recipe for white bean dip with smoked paprika. It is great with pita chips, crudite or as a sandwich spread. I hope you will give smoked paprika a try whenever you need to take a bland dish to the next level.

White Bean Dip with Smoked Paprika:

2 cans of Cannellini Beans, drained and rinsed

3 TB Extra Virgin Olive Oil

2 Cloves Garlic, minced

1 TB Smoked Paprkia

1/2 Tsp Cayenne Pepper

Sea Salt To Taste.

Combine all ingredients in a food processor, season with salt to taste. Drizzle with olive oil and an additional sprinkle of smoked paprika for garnish. Serve with pita chips or carrot sticks.

Uncovering Healthy Recipes From The "Me" Generation: A Post by Healthy Sous Chef Partyologist, Lea Bowen

2011-10-04T17:01:00.000-07:00

I'll just go ahead and admit it. I am a cookbook junkie. At the rate I'm going, I may very well be buried alive under my collection of cookbooks and cooking magazines within the next year or two. Of course, my growing collection and lack of storage space did not prevent me from accepting a large box of "vintage" Southern Living cookbooks from my neighbor Carol. This box of books contained almost the entire decade of the Southern Living Annual Recipes from the 1980's. I was thrilled to take this box of books off her hands, as the 1980's remains one of the most important decades of my life. The end of elementary school, surviving middle school, getting my ear's pierced, my first kiss, a huge crush on Simon Le Bon just to name a few of the high points. Perhaps the best year of that decade was the last one. 1989 was the year I graduated from high school and set off to college on my own. Because of my affinity for this year, the 1989 cookbook was the first one I pulled from the box. I thought I would peruse through the book and find a highly fattening recipe to make over. Certainly, there were quite a few high fat, high calorie recipes in the volume, but much to my surprise, there were far more health conscious recipes than I could have imagined. For me personally, my diet during this year mainly consisted of peanut M&M's, peanut butter and jelly sandwiches and keg beer. So, it was with great excitement that I learned that there were people out there indulging in whole wheat pasta, tomato-herb salad and fruit kebabs. I guess the "Me" decade was not just about indulgence, power, money and status. Maybe "Me" was also about looking good in your leg warmers, stirrup pants and neon aerobics leotard.

My recipe this week is adapted from the Hearts of Palm Salad found on page 276 of the Southern Living 1989 Annual Recipes book and the picture above is from the same publication. I hope you will enjoy my twist on this recipe.

Hearts of Palm Salad:

1 Cup of Extra Virgin Olive Oil

1/2 Cup Red Wine Vinegar

2 Garlic Cloves, grated

1/4 Cup each finely chopped Red, Orange and Yellow Bell Pepper

1/4 Cup finely chopped Red Onion

8 Kalamata Olives, pitted and chopped

2 TB Capers

1 16oz Can of Hearts of Palm, cut into 1/2 inch pieces

6 Cups torn Romaine Lettuce

Combine first 7 ingredients; chill for at least 1 hour or overnight. To serve, arrange lettuce on six individual salad plates or a large serving platter. Top with hearts of palm and drizzle with the chilled dressing.

Eating The Elephant, One Bite at a Time: A Guest Post by Healthy Sous Chef Partyologist, Lea Bowen

2011-09-28T15:33:00.000-07:00

We have probably all heard of the question "How do you eat an elephant?" The answer of course is "one bite at a time". This means that one should not focus solely on the big goal of eating the elephant, but to break down your ultimate goal into smaller more attainable accomplishments. Chef Nancy uses this metaphor often during our healthy eating presentations. I love this example in the context of improving one's eating habits. Most often, people who make radical changes to their diet, do find immediate gratification when the pounds start to fall off. Unfortunately, so many of the fad diets these days emphasize the elimination of a certain food group or the consumption of only certain items. This is great for a short time, but ultimately, one will begin to feel deprived and perhaps indulge in a binge or fall off their diet plan all together. It is important to look at healthy eating as something that you can build on and live with for the rest of your life. Personally, I know for a fact that I could not live the rest of my life without chocolate, red wine, cheese and good bread. I still indulge in all of these delicacies, but view them more as treats, rather than staples. Occasional indulgences keep me satisfied and help to prevent me from overdoing it. Additionally, I have learned how to integrate anti-inflammatory and antioxidant rich foods into my daily diet. Below is a list of several of the foods that we use in our kitchen every week. I challenge you to try and add one or more of these healthy ingredients into your repertoire over the next few weeks. This will help you to eat your elephant one bite (or one ingredient) at a time.

Top 5 Fabulous Ingredients in the Taste and Savor Kitchen:

1) Turmeric: This is a popular Indian spice that adds a wonderful yellow hue to foods and is widely thought to have anti-inflammatory properties because of it's active ingredient, curcumin. When used in conjunction with olive oil and black pepper, the bioavailabilty of the curcumin is increased. Try turmeric to add a lovely saffron color to rice or saute veggies in turmeric and black pepper olive oil.

2) Capers: Caper buds are a popular Mediterranean ingredient that contains high amounts of quercetin, another anti-inflammatory. Try adding capers to a salad or sandwich spread.

3) Sweet Bell Peppers: These sweet peppers are delicious raw or roasted, are low in calories and high in antioxidant properties. They are also high in vitamin C. Add raw or roasted peppers to salads, stir fries or sandwiches.

4) Kale: This leafy green vegetable is a member of the cabbage family and is high in beta carotene, vitamins K and C and calcium. Kale is great sauteed in olive oil or can be used raw after a brief rubdown in sea salt. The sea salt will soften the kale thus making a great addition to a coleslaw or salad.

5) Dark Chocolate: If you are eating chocolate for it's antioxidant properties, make sure that the chocolate you eat contains at least 70% cacao solids and is not Dutch processed. Try melting some dark chocolate and adding some toasted almonds and dried cranberries. Spread the mixture out on parchment paper and chill in the fridge until hard. Break into 1 ounce pieces and enjoy!

Crock Pot Cucina- A Guest Post by Healthy Sous Chef Partyologist, Lea Bowen

2011-09-20T16:15:00.000-07:00

With the official start of fall fast approaching and a break in the summer heat, I started thinking that it was time to dust off the ole' Crock Pot and start cooking up some cool weather comfort food. Coincidentally, as thoughts of my own Crock Pot entered my conscious, I was inundated with Crock Pot chatter from my neighbors, co-workers and Facebook posts. I happened upon two Facebook pages that celebrate the joys of Crock Pot meals. The first, is a page called "Crock Pot Girls" that posts classic Crock Pot recipes. The second page, "Skinny Crock Pot" sparked my interest, as it features lighter, healthier recipes.

As I looked for inspiration for my recipe this week, I remembered a wonderful beef stew that I had in Italy last summer called "Peposo". Peposo is a peppery beef stew, cooked in Chianti. This dish dates back to the renaissance and was a favorite of the kiln workers who fabricated tiles for the roof of the Duomo in Florence.

This is a simple recipe for Crock Pot Peposo that tastes great on top of creamy polenta or a slice of toasted ciabatta.

Crock Pot Peposo:

1 Spanish Onion, medium dice

2 Carrots, medium dice

2 Celery Stalks, medium dice

4 Cloves Garlic, minced

3-4 lb Chuck Roast, cut into one inch pieces and trimmed of excess fat

1 14 ounce can of Diced Tomatoes, drained

1 10.5 ounce can of Tomato Puree

1 1/2 cup Chianti

2 TB fresh cracked Black Pepper

2 TSP salt, or to taste

3 Thyme Sprigs

STEP ONE:

Place onion, carrots, celery and garlic in bottom of Crock Pot. Add the meat on top of the vegetables, followed by the diced tomatoes and tomato puree. Next add the Chianti, salt, pepper and thyme.

STEP TWO:

Cover pot and cook on low for 8 hours or on high for 4 hours. Sauce may be thickened before service with a slurry of 1/4 of cold water and 1 TBSP of cornstarch. Stir in the slurry and cook uncovered until sauce reaches desired thickness.

Respect Thy Mother Grain-A Guest Post by Healthy Sous-Chef Partyologist, Lea Bowen

2011-08-31T13:52:00.000-07:00

I first heard of quinoa in culinary school. This word appeared as an answer on a multiple choice quiz. The question was, "What is considered to be the mother of all grains?" Unfortunately, I had never heard of quinoa, and evidently had not done my required reading, and erroneously chose "wheat" as my answer. This mistake on the quiz, prompted me to go back and find out what this mysterious grain with the funny name was. What I learned is that quinoa was a staple in the ancient Incan diet. It is a great source of nutrition, in that it is a complete protein, and provides all the essential amino acids the body needs. Interesting information for sure, and I made certain that I got the "mother grain" question correct when it reappeared on my final exam.

I was later reintroduced to quinoa in the kitchen of Cancer Wellness. It provides abundant nutritional value, and is perfect for the many gluten-free participants who attend our classes. Chef Nancy uses this grain in many of her recipes, from soups to salads. I have grown quite fond of quinoa and love that it is a blank canvas that can be imparted with any number of different flavors.

This week's recipe uses quinoa to showcase one of my favorite flavor combinations, lemon and basil. This dish can be served warm as a side or a main dish, as well as cold or at room temperature as a salad.

Lemon-Basil Quinoa with Cannellini Beans:

1 Cup Quinoa*

2 Cups Water

1 15.5oz Can of Cannellini Beans, drained and rinsed

1/2 Cup of Packed Basil Leaves

1/4 cup of Extra Virgin Olive Oil

Zest and Juice of One Lemon

2 Scallions, finely chopped

Bring quinoa and water to a boil in a small saucepan over high heat. Cover and reduce heat. Simmer for 12-15 minutes, until water is absorbed and quinoa stem pops out. Once cooked, cool slightly and combine in a bowl with remaining ingredients.

*Quinoa is cooked using the 1-2-3 method. Meaning, 1 cup uncooked quinoa + 2 cups water = 3 cups cooked quinoa.

Don't Be a Hater: A Guest Post, by Healthy Sous-Chef Partyologist, Lea Bowen

2011-08-24T16:49:00.000-07:00

Last week, Chef Nancy and I were testing a recipe for a lighter Caesar salad dressing. The original recipe called for one anchovy fillet. We ended up using the whole can of anchovies in the recipe, in order to achieve a flavor we both agreed on. As we were cooking, we started discussing people's passionate feelings regarding anchovies. For the most part, people either love them or hate them. Rarely do you find someone who says, "I kind of like anchovies". As it turns out, Nancy and I both fall into the category of people who love anchovies. For those of us who are fans of anchovies, our love of this tiny fish, supplies not only a wonderful flavor profile, but it is filled with nutritional benefits as well. Anchovies are packed with protein, calcium and beneficial omega-3 fatty acids.

I don't anticipate immediately changing any one's negative opinion about anchovies, but do hope that those who dislike them, might consider the health benefits and give them another shot. My recipe this week is for the anchovy lover, and is inspired by the Caesar salad we made last week. Instead of pureeing the anchovies in a dressing, this recipe puts the anchovies front and center.

Caesar Salad Bruschetta:
1/2 Cup Light Olive Oil Mayonnaise
1 Cup of Fresh Grated Parmesan Cheese
3 Tsp of Lemon Zest
1 Tsp Fresh Cracked Black Pepper
12 Slices of Baguette, cut on the bias
1 Large Garlic Clove, Sliced in half lengthwise
24 Anchovy Fillets
1 Cup of finely shredded Romaine Hearts
Lemon Wedges for Garnish

Combine Mayo, 3/4 Cup of Parmesan, Lemon Zest and Black Pepper in a bowl. Set aside. Meanwhile, coat both sides of baguette with non-stick cooking spray and toast in a 350 degree oven for 6-8 minutes, until nice a toasty, but not too brown. Rub both sides of the warm toasted bread with the flat side of the garlic cloves. Next, spread a thin layer of the mayo-cheese mixture on each slice of toast. Sprinkle the remaining Parmesan cheese on top of the may mixture. Place the bread slices under the broiler for about 2-3 minutes, until the cheese is melted and the edges of the bread start to brown. Once out of the broiler, place about a tablespoon of romaine in the center of each bread slice and top with two anchovy fillets in a crisscross pattern.

Why Orange You Eating Your Greens?-A Guest Post by Healthy Sous-Chef Partyologist, Lea Bowen

2011-08-19T05:44:00.000-07:00

My new favorite dark, leafy green is kale. It is not a vegetable that I had eaten often in the past, however, I do remember it being served with the Brazilian national dish, Feijoada. Kale is a member of the cabbage family and is low in saturated fat and cholesterol and is a great source of dietary fiber and vitamins, A, C and K. A one cup serving of kale contains a mere 33 calories. We use kale often in the kitchen at Cancer Wellness, as kale is believed to have antioxidant and anti-inflammatory properties which are important in cancer prevention.

Kale is very versatile and can be sauteed, roasted or served raw. If serving raw, try massaging a bit of sea salt into the greens, this will soften the leaves. My recipe this week is inspired by the kale I remember eating in Brazil and has a punch of citrus and garlic. This dish makes a great side for grilled pork tenderloin or can be eaten as a vegetarian main dish when served on top of some brown basmati rice or quinoa.

Garlic-Citrus Kale:

2 TBSP Extra Virgin Olive Oil

2-3 Cloves of Garlic, grated

16 oz of Kale, Stems removed and cut in Chiffonade*

Zest of 1 Orange

Squeeze of Fresh Orange Juice

Salt and Pepper to taste

Heat oil in large saute pan over medium-high heat. Add kale and saute, stirring frequently, until leaves soften and turn a bright green. Lower heat and add garlic and orange zest, tossing until garlic is softened, about 1-2 minutes more. Remove from heat and hit with a squeeze of fresh orange juice and season with salt and pepper to taste.

*A 16 oz bag of pre-washed and chopped kale may be substituted.

160 Years of Tradition Inspires a New Recipe: A Guest Post by Healthy Sous-Chef Partyologist, Lea Bowen

2011-08-11T13:23:00.000-07:00

Last weekend I went to Franklin, N.C. for the Siler Family Meeting. For 160 consecutive years, the Siler Family has been gathering on the first Saturday of August to enjoy family, fellowship and most importantly food. I began attending this meeting with my grandmother Katherine Siler Zachary as a young child. Back then, my grandmother would always prepare her famous chocolate chip cookies, or a platter of ripe tomato slices from her garden, to share with the family. The buffet table was, and still is, always laden with the best of traditional southern delicacies such as: fried chicken, country ham, potato salad, deviled eggs and peach cobbler.

As this was my first family meeting since begining working at Taste and Savor, I really wanted to bring a delicious and healthy dish to contribute to the bountiful spread. Unfortunately, staying in a hotel room the night prior to the meeting, made it impossible to prepare the beautiful salad I had envisioned. So, I made some of Chef Nancy's Orange-Oatmeal Cookies at home and brought them with me. I had planned on this being my only contribution, but my creative juices got the best of me. Determined to still provide something healthy and beautiful, I headed across the street to the Ingles grocery store and starting gathering items for a no-cook appetizer. It was here that "Hotel Room Hummus Dip" was born.

I was quite surprised at how many pre-chopped, pre-cooked items were available in the small town grocery store. With my supply of ingredients and a disposable serving tray, I headed back to the hotel and put together, what I thought turned out to be a pretty good presentation. My mother actually overheard someone in the buffet line saying that she wanted the recipe. So, here it is, Hotel Room Hummus Dip. Enjoy!

Hotel Room Hummus Dip:
1 Container of your favorite Hummus
1 Box of Crumbled Feta
1 Box of Fresh Chopped Tomatoes
1 Box of Fresh Chopped Scallions
1 8 oz can of Sliced Black Olives

Layer the items in order on a serving tray and serve with baby carrots or pita chips.

I've Never Met a Cheese I Didn't Like: A Guest Post by Healthy Sous-Chef Partyologist, Lea Bowen

2011-08-02T12:55:00.000-07:00

Chef Nancy and I both share a fondness for cheese and often joke that we could easily become "Cheeseatarians". This is the one food that I crave more often than any other. So, it was with great pleasure, that I received a gift of several different cheeses, that were hand carried to me, from Wisconsin by my friends, Steve and Carol Christensen. All week, I have been sampling from my treasure trove of artisal cheeses from the Fromagination store in Madison, WI. It was hard to pick a favorite among the Eagle Cave Reserve Truckle, Rembrant Gouda, Chalet Swiss and Dunbarton Bleu. Each was flavorful and unique. I have yet to visit Wisconsin, but may have to make a culinary pilgramage to the Fromagination store for a wine and cheese tasting. In the event that I can't make it to Wisconsin, I was pleased to find out that Fromagination has an online store through its website at http://www.fromagination.com/. They sell individual cheeses as well as gift baskets.

I used some of the delicious Eagle Cave Reserve Truckle and the Rembrant Gouda in a Vidalia onion quiche this week. It was the perfect blending of the midwestern cheese with the sweet southern Vidalia onion. This recipe is versitle and can be used with any type of cheese you have on hand. I hope you enjoy!

"I Never Met a Cheese I Didn't Like" Quiche:
1 Pie Crust for an 8" pie plate*
2 Cups of your favorite Cheese, grated
2 Large Vidalia Onions, Carmelized**
4 Eggs
3/4 Cup of Half and Half
Salt and Pepper to Taste

Lay pie crust in your pie plate and crimp the edges. Sprinkle 1/2 cup of cheese on top of the crust. Next, spread the carmelized onions on top of cheese, then add another cup of cheese on top of the onions. Beat the eggs and half and half together and season with salt and pepper. Pour the egg mixture over the onions and sprinkle with the remaining cheese. Cover the edges of the crust with foil and bake for 30-35 minutes at 425 deg, until custard is set.

* I cheated and used a ready-made crust this time
** To carmelize onions, cook thinly sliced onions in Exra Virgin Olive Oil for about 20 minutes over medium-high heat. I always add a splash of Lea & Perrins and some salt and pepper. Cook the onions until they are soft and reach a nice carmel-brown color.

Flavorful Garam Masala Dip at Whole Foods!

2011-07-31T10:07:00.000-07:00

Yesterday I did a FUN Cooks Warehouse Class at the New Whole Foods in Marietta. (Cooks is opening a NEW store in September - next to Whole Foods.) My intrepid helpers, (Brenda, George, Bobby and Suzanne), and I showed the class how to make a variety of delicious and healthy recipes from fresh, seasonal, local produce.

Whole Foods carries the Modern Day Masala line of spices - owned by my friend Kristin Sharma. I ran into Kristin the other day and she gifted me with a large bottle of her Garam Masala. Since Kristin roasts and grinds her organic spices in Marietta - this definitely qualifies as local. We served this dip with popcorn chips, but check out some of the other delicious ways you can use it. Make a double batch on Sunday and munch on it all week long.

Flavorful Garam Masala Dip

This dip is full of good-for-you ingredients AND tastes great. Protein from the beans and yogurt, antioxidants from the garlic, omega 3s from the olive oil, and turmeric both in the garam masala and as the individual spice - a potent source of anti-inflammatory flavonoids.

2 (15 OZ) cans Cannellini beans, rinsed and drained

3 Cloves Garlic

Zest and Juice of a Large, Juicy Lemon

1 TB Garam Masala

¼ Cup Non Fat Greek Yogurt

1 TB Turmeric

2 Tsp Sea Salt

¼ Tsp Cayenne

1/3 Cup Extra Virgin Olive Oil

1 Tsp Freshly Ground Black Pepper

Chopped Red Pepper for Garnish

Place all ingredients in the food processor and pulse until coarsely pureed. Serve with chips, fresh veggies, as a sandwich spread, (I imagine it on coarse whole wheat bread layered with fresh tomatoes and crunchy sprouts), or as a topping for a piece of fish on the grill.

Healthy Fare at the Health Fair: A Guest Post By Healthy Sous-Chef Partyologist, Lea Bowen

2011-07-28T19:14:00.000-07:00

This week, Chef Nancy and I had the pleasure of participating in a health fair at the King and Spalding Law Firm. We had a great time meeting many people and giving them some healthy eating tips. After all of the meet and greets, book signings etc... that we have participated in over the past 6 months, I still get such pleasure out of turning a skeptic into a believer. You would be surprised by how many people are still in awe of the fact that healthy food can be delicious and fun. It is an obscure concept to many, and I love it when even the biggest skeptic leaves our table with a smile on their face and an extra tasting sample in their hand.

This week we showed how even the most time-crunched person can prepare a couple of simple items early in the week and enjoy them in a variety of different ways throughout the rest of the week. We featured Nancy's Tomato-Basil Dressing from her cookbook. It is such a versitile sauce and the recipe is especially delicious this time of year when tomatoes are at their peak. This dressing can be used as a dip with crudite, as a sandwich spread, a salad dressing or as a marinade for fish or shellfish.

I hope you will take the time to taste and savor Chef Nancy's wonderful tomato dressing before the summer season slips away.

Fresh Tomato Basil Dressing:
1 Large Ripe Tomato, seeded
1/4 Cup Fresh Parsley, chopped
2 TBSP Fresh Basil, chopped
1/4 Cup Balsamic Vinegar
1/2 Cup Light Mayonnaise (I like the Kraft Light Olive Oil Mayo)
1 TBSP Dijon Mustard
2 Garlic Cloves, grated
2TBSP Extra Virgin Olive Oil
Sea Salt and Fresh Cracked Black Pepper to taste

Step I: In a food processor, puree all the ingredients except for the Oil, Salt and Pepper.
Step II: With the processor running, add the oil slowly and S & P to taste.

Recipe for Success: A Guest Post by Healthy Sous Chef Partyologist, Lea Bowen

2011-07-20T14:37:00.000-07:00

Last night, Chef Nancy and I had the pleasure of hosting a group of executives from The Coca-Cola Company for a hands on cooking class at the Cancer Wellness Center. This internationally diverse group of people were in town for meetings and of course a little fun. Nancy and I, I believe were an integral part of their "fun" component. Upon arrival, the guests enjoyed an array of southern inspired appetizers and a lovely selection of wines. They then broke into teams for an "Iron Chef" like competition. It was great fun to watch the teams collaborate as they tried to recreate, sans recipe, the grilled corn salad wrap they had tasted earlier. A winner was delcared and each of the four teams were next assigned an entree to prepare. Pork tenderloin with homemade BBQ sauce, Ratatouille Pasta, Shrimp n' Grits and Grilled Chicken in Pepper Jelly Sauce with Black-Eyed Pea Salsa were on the menu. Chef Nancy and I had miticulously prepared each team's mise en place, so that they would be able to create the food exactly as it was intended by the recipe. An interesting thing happened however, as more wine was consumed, and the worries of the day started to fade away, the teams began to relax. While teamwork and competition were always aparent, the relaxed, party-like atomosphere helped their creative juices flow. It was great fun to see a group of people who's day to day lives may be ruled by production, spread sheets and the bottom line, improvise with ingredients and create inovative food presentations. I saw spicy mustard go places I'd never imagined, and at one point a huge glug of wine, straight from a participant's glass, dumped into a sauce. A taste here and there, nods of approval and good hearted trash talking between the groups made for what I hope was a great bonding and team building experience for them. In the end, the food was declared delicious and happy plates were all that was left on the dining table.

I hope that this group enjoyed the process of cooking with their colleagues and working together at tasks that differ from their day to day responsibilites, as well as an appreciation for good ole southern hospitality. See my "Recipe for Success" below.

Recipe for Success:
1 Favorite Family Recipe and all the ingredients to make two full recipes
4-6 Friends or Co-Workers
Bottles of Wine, To Taste

Step One: Gather ingredients for the recipe
Step Two: Divide your friends into two seperate teams
Step Three: Pour your friends/family a glass of wine*
Step Four: Start cooking, competing, creating and enjoying eachother's company!!!!
* If your friends and family are like mine, start with step 3 and proceed from there.

And don't forget to Taste and Savor your results

Remembering Ignes-A Guest Post by Healthy Sous Chef Partyologist, Lea Bowen

2011-07-13T16:25:00.000-07:00

Recently, I received news of the death of a dear woman, Ignes Pellis. Ignes was my family's housekeeper during my childhood in Brazil. Ignes did much more than keep our house neat and tidy. She took care of us by being a friend, companion, interpreter, babysitter and most importantly, cook.

I have vivid memories of the moist and oniony meatballs she would fry up for us, as well as the ubiquitous Brazilian birthday party chocolate bon bon, called brigadeiros. Ignes often treated us to a delicious chocolate cake that was so good on it's own, no icing or further embellishment was required. As much as I loved the chocolaty treats, it is her method for making rice that has really stuck with me all this time. I have been trying religiously for the past ten years to conjure up the garlicky aroma and depth of flavor that I remember so fondly from my time in Brazil. The recipe below is as close as I have been able to come to reproducing Ignes' staple. I hope that this dish would have made her proud, and that it will provide as much comfort to those who try it, as it did to me when I was a youngster in a foreign land.

ARROZ DE IGNES:

4 TBSP of Extra Virgin Olive Oil

1 Spanish Onion, Finely Minced

1 Large Carrot, Finely Minced

4 Garlic Cloves, Grated

2 Cups White Rice*

3 TSP Kosher Salt

4 Cups Chicken Stock

Heat olive oil in a large saucepan or dutch oven over med-high heat. Add onion and carrot and saute, stirring constantly until veggies are softened, about 5 minutes. Add garlic and cook for 2 minutes. Be sure not to burn the garlic, so keep stirring. Add the rice, making sure to coat all the grains with olive oil. Add the stock and bring to a boil, then reduce to a simmer and cover. Let cook untouched with the lid on 20-25 minutes, until the rice is cooked and the liquid has evaporated. Fluff with a fork before serving.

*2 Cups of brown basmati rice may be substituted

Bella Italia: A Guest Post By Healthy "Sous" Chef Partyologist, Lea Bowen

2011-07-06T14:22:00.000-07:00

I had the pleasure of traveling to Italy for the first time this summer. This trip exceeded all of my expectations. From the ancient history of Rome, to the rolling hills of Tuscany and finally to the glorious canals of Venice. It was all breathtaking and awe inspiring. Of course, one of my favorite parts of the trip was the food. I am the kind of person who explores a farmer's market or Italian grocery store with the intensity of an art student studying Michelangelo's David. For me, everything I want to know about a culture can be observed through their food and eating habits. I was so enamored by the simplicity and freshness of every meal I ate. Artichokes and zuchinni blossoms were in season and appeared in one form or another on almost every menu I saw. Additionally, I just loved the Italian version of "fast food", which consisted of a cafeteria like line where you pick and choose from beautifully constructed panini, colorful salads and pastas, all of which are served to you on a real plate rather than the ubiquitious American style disposable styrofoam container. What is even better, your wine is poured from a 750ml bottle into the appropriate wine glass. How civilized!

I left Italy with my culinary creative juices flowing and a new found appreciation for simple, fresh food. The recipe below is inspired by one of the salads I had at one of the aformentioned fast food restaurants in Rome. Mangia!

Italian Rice Salad:
3 TBSP Extra Virgin Olive Oil
1 TSP Crack Black Pepper
3 TSP Turmeric
1 Small Onion, Small Dice
1 1/2 cups of Brown Basmati Rice
2 Cloves of Grated Garlic
Salt to taste
3 cups of water or vegetable broth
1/2 Cup Sliced Thinly, Crosswise Carrots
1 Cup Sliced Thinly, Crosswise Zucchini

Chopped Parsley and Basil for garnish

Good Quality Extra Virgin Olive Oil for drizzling just before serving

Heat Olive Oil in sauce pan, add black pepper, turmeric and onion. Cook, stiring constantly until transluscent. Add rice, garlic and salt. Stir to coat rice with olive oil, and garlic is softened. Add the water or stock, bring to a boil, reduce to a simmer and cover. Cook rice for 20 minutes, adding remaining veggies to pot for last five minutes of cook time. Remember not to stir the rice until it is done cooking. Once the rice is fully cooked, mix the vegetables with cooked rice, add the chopped herbs. Just before serving, drizzle with good quality extra virgin olive oil.

When a Salad is More Than Just a Bowl Full of Lettuce: By Healthy "Sous" Chef Partyologist, Lea Bowen

2011-05-02T11:04:00.001-07:00

Chef Nancy and I do the majority of our cooking at the Cancer Wellness Center, and like to provide the staff and sometimes a patient or two, to a salad for lunch on the days we are there. Most often our salads are spontaneous creations, built from leftovers and items on hand in the kitchen. They are never the same, but always delicious. A heaping bowl of greens piled with tomatoes, avocados, black beans, cheese and a homemade balsamic vinaigrette are the ingredients in the salad bowl, but the thing that makes these salads taste even better is the fact that we actually take the time to sit down and eat with our colleagues. Having a few laughs with new acquaintances over lunch, nourishes your soul, while the wholesome salad nourishes your body. These noon time salads have become my new comfort food and I can't help but feel a bit deprived when I don't have the time or opportunity to sit down to a good salad for lunch. In our fast paced lives, it is so important to take the time to sit down with your family, friends and collegues and enjoy a few minutes of peace, laughter and healthy food. This is truly what tasting and savoring life is all about!

Making your own salad dressing is super easy, and tastes better, too! Check out my recipe for balsamic vinaigrette:

1/2 cup Balsamic Vinegar
1 cup Extra Virgin Olive Oil
1 TBSP Whole Grain Dijon Mustard

Sea Salt and Pepper to Taste

Place all ingredients in a jar and shake well.

The Ladies of Pink Heals Rock!

2011-04-21T08:21:00.000-07:00

The first time I met Lisa Vingerling, was with Jimmy Rumba. Yes, that’s his name, Jimmy Rumba. He was teaching a party of twenty young, beautiful women how to Salsa Dance. Some women had long hair, some short and some none at all. But everyone was grooving and moving to the Latin music and laughing as they did.

Lisa is the founder of Pink Heals, a unique group that shows women under 40 that there IS life after cancer. That was Lisa’s answer when I asked her the goal of her non-profit. In Lisa’s words, “Being young and having cancer, is really an isolating experience, because the issues you face are very different than the issues faced by older women. Pink Heals confirms that there is life after cancer. Normal life. It will never the same as it was before, but in some ways, it’s better. You will get past it. You will stop thinking about cancer all day, every day. And you will become a better, stronger, more beautiful version of your former self. “

So how does Pink Heals accomplish lofty goals like helping young women have a renewed sense of self? What does this organization do to establish confidence and an ability to laugh, smile and enjoy everyday? The group approaches life after cancer in many different ways. Mostly just bringing women together and doing things that make them laugh and talk and learn more about their new normal. They dance, cook, learn about photography, party planning, and much, much more.

One special experience is Beauty & Bubbly. Lisa’s close friend, Robert Williams, asked her if he could help these young women feel beautiful. Robert is a talented makeup artist at SAKS in Buckhead. He organizes a bi-monthly event that invites under-40 cancer survivors to a glamorous makeup session conducted by skilled Dior and Trish McEvoy colleagues. A makeover, sparkling wine and a pink cupcake or two makes this event an incredibly special event.

Lisa’s positive attitude is contagious. Still in her early 30’s she means a great deal to me, as well as many young women in our community facing challenges that seem overwhelming. I’ve had the privilege of working with Pink Heals – here is a recipe that we have all enjoyed making and eating together.

Individual Whole Wheat Pizzas

1½ Cups Whole Wheat Flour

1½ Cups All Purpose Flour

2 Package QUICK-RISING Yeast

1½ Tsp Sea Salt

1 Tsp Sugar 

1 1/3 Cup Hot Water (110 -120F)  

4 Tsp Extra Virgin Olive Oil 

Step One

Crank your oven up to 500F. Combine the Flours, Yeast, Salt and Sugar in a food processor; pulse to mix. Combine the water and oil in a measuring cup. Slowly drizzle the mixture into the processor with the motor running until it forms a sticky ball - the dough will be REALLY soft and sticky.

Step Two

Plop it out on a lightly floured surface. Spray a sheet of plastic wrap with cooking spray and place it sprayed side down on the dough and let it rest for 15 - 20 minutes before preparing.

Step Three

On a lightly floured surface, divide the dough into 10 balls. Pat each ball into a pizza. Spread on your choice of toppings and bake until the crust is crisp and golden about 10-12 minutes.

Suggested Toppings:

Roasted Red Peppers

Sautéed Mushrooms

Caramelized Onions

Goat Cheese

Tomato Sauce

Capers

Kalamata Olives

Fig Jam

Fresh Basil

For more information about Pink Heals please visit the website at http://www.pinkheals.org/ or contact Lisa at lisavingerling@pinkheals.org

This article originally appeared in the April 15th Edition of the Buckhead Patch at www.buckheadpatch.com

Out of Indulgence Comes Inspirationa Guest Post by Healthy Sous Chef Partyologist, Lea Bowen

2011-04-11T17:17:00.000-07:00

I recently traveled with family to Chatanooga, TN for a weekend spring break getaway. As a good mother should, I dutifully followed my husband and kids to the Tennessee Aquarium, RockCity! and The Chickamauga Battlefield. Seeing with the new eyes of my children, I enjoyed the tourist stops, but my real reason for traveling to Chatanooga was for a chance to revisit a restaurant I had discovered in the past, named St. John's.

Finally the night of my indulgence arrived - along with a torrential downpour. Arriving at the restaurant I was worried that the kids would be miffed at the lack of chicken nuggets on the menu - when all I really needed was a relaxing and tasty evening. My concern was unfounded. Outside the thunder and lightening crashed, but the stars aligned inside the cozy dining room. The kids were actually game to try something new and I, got my first taste of pork belly.

Being a voracious reader of food magazines, I have been reading about this trendy cut of pig for several years. My plate arrived with succulent pork belly, served on a bed of peperonata and topped with a perfectly poached egg. I went to bed that night dreaming of my delicious first course. Yup, this was only my appetizer, which I followed up with a pork tasting that included pork loin, pork rilette and a pork sausage. Indulgence at its best!

I returned home feeling a bit guilty, yet inspired by my wonderful vaction meal. If not the pork belly, certainly the peperonata could be incorporated into a healthy weeknight dinner. I made my own version of peperonata and served it on top of yellow brown rice and grilled balsamic chicken. The peperonata reminded me of my vacation, while the grilled chicken and rice gently nudged me back to reality.

Here's my recipe for the peperonata, which is a delicious bed for any kind of meat - and super on bread brushed with olive oil, straight from the grill!

LEAs’s Perperonata:

2 TB Extra Virgin Olive Oil

1 Cup Chopped Yellow Onion

1 Each Red, Yellow and Orange Bell Pepper, Chopped

1 14.5 Oz. Can of Diced Fire Roasted Tomatoes (I used Muir Glen)

2 Garlic Cloves, Minced or Grated

¼ Cup of Balsamic Vinegar

Step One

Heat the olive oil in a large saute pan over medium high heat and add the onions. Saute, stirring occasionally until onions are translucent, about 8-10 minutes. Add peppers and cook for another 5-7 minutes, while stirring.

Step Two

Add the remaining ingredients and bring mixture to a boil. Reduce to simmer and continue to cook over low heat until the mixture has thickened and liquid has reduced. Serve warm or at room temperature over grilled meats or roasted veggies. Leftovers taste great on a log of goat cheese!

Friends, Poetry, Fun and Food

2011-04-11T08:02:00.000-07:00

The Poetry Reading I attended at Cancer Wellness at Piedmont was wonderful. Each guest brought a poem they had composed, or one of their favorites. Some were funny, some sad, all the readings captured insight into the group of fellow survivors and friends. Vicki Woodyard, one of my journaling buddies has published a new book, "Life with a Hole In It". It's an amazing story of an amazing woman - it's her story. Vicki lost both her daughter and husband to cancer, and she writes about her life with grace and insight. I read the book cover to cover the weekend that I bought it. The book is available on Amazon here:

http://amzn.to/hCgMN5

And because I can't resist passing on a recipe from the food that made us happy that night, here is my easy, healthy and delicious recipe for:

Mediterranean Goat Cheese Tarts

Olive Oil Spray

24 Wonton Wrappers

3 TB Olive Oil

2 Anchovies, Drained

2 Cups Julienned Multi Colored Bell Peppers

1 Cup Thinly Sliced Red Onion

½ Tsp Italian Seasoning

Sea Salt and Freshly Ground Black Pepper

½ Tsp Grated Garlic

4 Oz Goat Cheese, Room Temp

¼ Cup Non Fat Greek Yogurt, Room Temp

1 Tsp Lemon Juice

Capers and Chopped Basil for Garnish

Step One

Preheat the oven to 350F. Spray a non-stick mini muffin pan with the olive oil. Press the wrappers into the tin and spray again. Bake for about 8 minutes or until golden brown. Remove from the tin and let cool.

Step Two

In a large sauté pan over medium heat, dissolve the anchovies in the oil. Stir in the bell peppers, onion and Italian seasoning. Cook over low heat, stirring occasionally for about 30 minutes or until the peppers have softened. Add the garlic and cook and stir for another few minutes.

Step Three

While the peppers are cooking, mix the goat cheese, yogurt and lemon juice together.

Step Four

To assemble the tarts, place a Tsp of the goat cheese mixture in the bottom of each tart. Top with the peppers and garnish with the herbs and capers.

Celtic Wisdom, Irish Feast!

2011-04-06T17:22:00.000-07:00

This Guest Post is by my colleague and wonderful pal, Dennis Buttimer. Dennis and his wife Angela are good friends special to not only me - but to many participants at Cancer Wellness at Piedmont Hospital. We had so much fun doing our class together a couple of weeks ago! Here the workshop recap from Dennis, along with some pictures of the yummy food:

The Friday Four on March 25th (pub salad with creamy tarragon dressing) reminded me of the workshop I facilitated with Nancy entitled “Celtic Wisdom, Irish Feast.”

We held this workshop at Cancer Wellness at Piedmont and we opened with Nancy’s extraordinary culinary skills in the form of a healthy version of Shepherds’s Pie, Pub Salad, Colcannon and delicious Apple Tart. Nancy shared some humorous stories of her adventures in the British Isles and after our lunch, I delved into the second half of the workshop.

We discussed five (5) facets of celtic wisdom: individual universes(our unique gifts), anam cara (soul friend), circle of belonging (community), tree of life (spirituality), and reverence of nature (God in all things). We dialogued about the gifts of this wisdom and the group went on to write and recite their own myths, limericks, poems and what community means to them. Imbued with Celtic energy, the participants shared insights, excitement and hope.

I applaud Nancy Waldeck for her people skills, cooking abilities, inspiration and for her fantastic book she has created: Taste and Savor:

Slainte’! (Cheers to good health!)

Dennis Buttimer is a counselor, facilitator, registered yoga teacher,
and wellness coach in private practice with his wife Angela at Buttimer and Associates, LLC.
Together they facilitate integrative health and wellness groups, classes and workshop. Their blog is www.althingsintegrative.com

The Cook's Warehouse Revisited By Healthy "Sous" Chef Partyologist, Lea Bowen

2011-03-30T05:08:00.000-07:00

Last weekend, I had the pleasure of assisting Chef Nancy at two different cooking classes at The Cook's Warehouse. It seems like only yesterday, that I attended my first cooking class, at the then, new Cook's Warehouse on Amsterdam Ave. I was a single twenty-something on a girl's night out. I remember being in awe of the store and giddy with excitement about seeing my first live cooking demonstration. The Chef's for the class were April Moon and Lynne Sawicki. I know this, not because of my brilliant memory, but because I still have the recipe handout from that evening's class. We learned how to make Linguini Puttanesca, Tomato Basil Salad, Tuna Carpaccio and Tiramisu. All those years ago, I could not have imagined that one day I would return to The Cook's Warehouse, not as a student, but as, dare I say it, a professional. Okay, so I am still dreaming of one day being the featured chef at a Cook's Warehouse class, however, being there as a Sous Chef to Chef Nancy was enough to make me as giddy as I had been the first time I set foot in the store all those years ago. The Cook's Warehouse has expanded to a total of three stores over the years and has moved from it's original location on Amsterdam Avenue. The kitchens that I worked in at Brookhaven and Midtown were beautiful and the volunteer staff was exceptional. I had a great time helping out with the Gluten-Free Class and the South African Food and Wine Paring last Saturday and look forward to more chances to work with Chef Nancy at these stores. Mostly, I have enjoyed the little walk down memory lane that this experience has brought me and proud of how far I have come as a cook over the past few years. I think I will dust off the recipe sheet from my first class and serve up some Linguini Puttanesca for dinner this evening. As always, I am Tasting and Savoring Life and enjoying every minute of it!

Stealth Health, In Action: By Healthy "Sous" Chef Partyologist, Lea Bowen

2011-03-18T03:16:00.000-07:00

Last weekend I traveled to Orlando, Fl with my daughter for a cheerleading competition. I was looking forward to some bright sunshine and breaking out the spring wardrobe. Typically when I put on a pair of shorts at the first sign of warm weather, I am temporarily blinded by my ghostly white legs as they emerge from a long winter spent hidden from view under a pair of jeans. This spring, however, more shcoking than the sight of my white legs, was the sight of my buttoned and zipped shorts as they slipped down my body and landed around my ankles. Could it be that my favorite pair of shorts from last summer was too big to even be worn with a belt? Indeed it was. It was at that moment, that I laughed to myself, and knew for sure that Chef Nancy's "stealth health" was not just a cute expression to describe her food philosophy, but an honest to goodness reality. Although I did not set out to lose any weight, it is certainly an added bonus to the already wonderful experience I am having working with Chef Nancy.

As always, don't forget to take the time to Taste and Savor, because a stealthier, healthier you might be just around the corner.

Wanderlust – Bringing the Flavors of Travel Home

2011-03-13T14:19:00.000-07:00

Peoria? Yes. Rioja? Of course! Milwaukee? I’m Ready. I have a serious case of wanderlust and am always game to travel anywhere, any time. That’s probably why long-time Buckhead resident Connie Allman and I have such a great connection. Hands down, Connie is my “most traveled” friend. I live vicariously through her journeys, and I love catching up with her so I can hear about her latest experiences.

Talking to Connie is entertaining – from the tales of her first adventures in Barbados to her recent trip to China – where she bought wine bottle holders for gifts. We laughed hard when she shared them, they were much too small, and there is no opening for the bottle. Souvenirs from exotic locales sometimes don’t turn out to be exactly as described!

One of my favorite stories is about her first trip to Alsace many years ago with her husband. During one of Connie’s business trips to Germany, she purchased a bottle of Alsatian wine and brought it back to Atlanta. She and her husband loved it so much that she removed the label and saved it. On their first visit to Alsace together, they asked the proprietor of the small inn at which we were staying if she knew how to get to the vintner. Luckily, the winemaker was her cousin, and he treated the pair to an extensive tasting of his wonderful Rieslings, Muscadet and Gewürztraminers. What’s the fun part of the story? The tasting took place at 10 am. That’s what I call wine tasting for brunch.

Connie’s description of the kaleidoscope of beautiful silk colors worn by the women and the men in Rajasthan make me want to book the next flight to India. Her journeys to Australia and drives from Brisbane to Canberra with helicopter rides of stunning scenery from Black Heath to Yerranderie, create a strong longing for down under for everyone who hears about them. Her trips to Italy with her son make me nostalgic for Milan, Bologna, Florence, and the rest of beautiful Italy.

Here are some of Connie’s best travel tips. Some make me smile, some make me nod in agreement, and all make me ready for a new adventure:

Comfort and Fun Tips:

Always use the available restroom!
Keep moving - in other words, if there is a delay, try to find another way to 'get out'
If you think you like it, buy it and if you know you like it, buy TWO.

And, most importantly,

Do some reading on the place you plan to visit - a little history (or read a novel about the place), obtain information about the food and try the food – remember the drink that goes with the food, too.
Try to learn 'hello', 'please', 'thank you' and the word for "Ladies Room."
Be polite and respect the customs.

Until you can take off, try this delicious and easy recipe with ingredients from a beautiful and healthy destination.

Mediterranean Orzo Salad

The Dressing

2 Peeled Garlic Cloves

¾ Cup Crumbled Feta Cheese

½ Cup Nonfat Plain Greek Yogurt

2 TB Lemon Juice

1 TB Honey

2 TB Chopped Basil

Sea Salt and Freshly Ground Black Pepper to Taste

The Orzo

16 OZ (Whole Wheat) Orzo, Cooked According to Package Directions

1 Head Fennel, Finely Chopped

3 Green Onions, Thinly Sliced

1 Pint Grape Tomatoes, Quartered

½ Cup Pitted Chopped Kalamata Olives

¼ Cup Chopped Parsley, plus more for Garnish

Step One Make the dressing by placing the garlic in a food processor or blender and pulsing until finely minced. Add the cheese, yogurt, lemon juice, honey and basil. Blend until emulsified. Season the dressing with salt and pepper to taste.

Step Two Add the orzo ingredients to a large bowl. Fold the dressing (starting with ½ and adding more as desired) into the orzo mixture. Garnish with parsley and serve.

This article originally appeared in the Buckhead Patch on March 8, 2011

Learning to Taste and Savor: By Healthy "Sous" Chef Partyologist, Lea Bowen

2011-03-08T15:12:00.000-08:00

Exactly one month ago today, I had the pleasure of meeting Chef Nancy Waldeck for the first time. The interview was arranged by a friend I had met in culinary school, named Sue Snape. I will be forever grateful to her for setting up my meeting with Nancy and helping me to realize a long held dream of working in the food industry.

I survived my first day in the beautiful kitchen at the Piedmont West, Cancer Wellness Center and was thrilled to be asked back later in the week. Immediately, I knew that I was in a special place. The friendly smiles and kind nature of the staff and patients there made me feel comfortable from the get go. What an amazing feeling to have the opportunity to make delicious and healthy food for a group of people who truly appreciate your efforts. Not to be melodramatic, but that first week of work was truly life changing. Everything is put into perspective when you are surrounded by people who's day to day struggles are so much greater than your own. Being stuck in traffic or setting the shrimp on fire (Yes, I'm guilty of setting the shrimp aflame, in front of the Director of the Cancer Wellness Center, no less) seem like petty grievances to me now.

Whether it be karma, or fate or an unusual stroke of good luck, that landed me in the kitchen of Cancer Wellness and under the patient, creative and nurturing being that is Chef Nancy, I am truly grateful. I have learned a life time of lessons in the past month and look forward to what the future holds.

Always remember to take the time to Taste and Savor!

A Trip to Italy in May - Sounds Great to Me!

2011-03-04T05:45:00.000-08:00

My fellow chef and wonderful friend Hans Rueffert has a trip planned to Italy in May. And here's the good news: You can go too! Take a look at the trip at http://woodbridgeinn.net/pdf/ValbrunaTravel11.pdf

Not Just Your Average Cup of Joe at Nordstrom’s Ebar - Coffee is for Cooking Too! Chipotle-Coffee Rubbed Grilled Chicken

2011-03-03T07:02:00.000-08:00

I was tired of standing in line at Starbucks when a friend suggested we head over to the Espresso Bar at Nordstrom for our coffee. That was 4 years ago at Perimeter Mall, and my favorite coffee spot is still the same. Now that Nordstrom, one of my favorite shopping destinations has landed at Phipps I can indulge my craving for a nonfat latte without the drive. I love the "E bar."

It’s a great little place for a quick break during a day of shopping, or a super rendezvous spot. Easy parking at Phipps makes meeting a friend easy. Instead of a trying to find a place to perch in a packed tiny store, you can grab your coffee and enjoy a delicious quiet moment alone or a real conversation on a cushy sofa with your friend.

Not only will the Ebar handle your hankering for an Americano, since it is part of the Nordstrom family of restaurants, it has a clean, healthy approach to the menu items, most of which are delivered from the bistro upstairs. Try a salad with the dark cherry balsamic vinaigrette or one of my favorite lunches: the veggies with hummus. Both are great light choices that are better for you and lower in price than most options in the mall.

Enough about the light options. There are times in life when an indulgence is required – for instance when you have to recover after your breathtaking bill for shoes at Jeffrey. The Ebar comes to the rescue here, too. The Mexican Mocha (semi-dark chocolate with cinnamon) is a treat that immediately springs to mind. The largest size is called the Enormo. Need I say more?

Similar to most of my passions, my love for coffee has eventually led to the kitchen. Like me, maybe you’ve discovered that coffee can be used for cooking as well as drinking. I always add a tablespoon or two of instant espresso to my brownies and deep dark chocolate cake. The intensity and smokiness enhances the richness and flavor of the luxurious chocolate. If you haven’t experimented with coffee in a savory way, here’s a recipe that will make your grilled chicken the envy of the neighborhood!

Chipotle-Coffee Rubbed Chicken

1 Tsp Ground Cumin

1 Tsp Turmeric

2 Tsp Instant Coffee

1 Tsp Chipotle Chile Powder

2 TB Smoked Paprika

3 TB Dark Brown Sugar

1 Tsp Sea Salt

½ Tsp Freshly Cracked Black Pepper

12 Large Boneless Skinless Chicken Thighs

2 TB of Canola Oil

1 Large Red Onion Cut in Half

Lemon Wedges

Stir the first 8 ingredients together to create the rub. Place the thighs in a plastic bag or bowl and massage the mixture into the meat. Set aside while you preheat the grill. Once the grill is hot, pour the oil into a bowl, and using a fork to stab the onion, dip it into the bowl and wipe the grill well with the oiled onion. Remove the chicken from the bag and place on the oiled grill. Turn once and grill until desired doneness. Serve with the lemon wedges.

Friends Lunch - Easy Creamy Onion Soup

2011-02-20T08:02:00.000-08:00

My vote for the best “friend-I-haven’t-seen-in-a-long-time” lunch in Buckhead? Au Pied du Cochon. The décor is spectacular – but the food and service make the meal. The restaurant, located in the Intercontinental on Peachtree is open 24 hours a day, every day of the year. Au Pied doesn’t close at all. Which makes it perfect for a late afternoon rendezvous with a friend.

The original restaurant in Paris is located in Les Halles, the site of the legendary French meat and fish market. Opened in 1946, it has never closed its doors since 1947. Just like its namesake, Atlanta’s own Au Pied du Cochon celebrates the pig in all forms, including the feet or “trotters”. Don’t be scared by the pork selection, there are an array of other delicious meat, seafood and veggie choices on the menu.

The service is polished and professional, perfect for a long leisurely lunch. Each month brings a special lunch menu, with specials like savory or sweet crepes or waffles. (I know savory waffles sound funky – but the smoked salmon and cream cheese waffles were divine.) Much more than traditional French fare is offered, although it is hard to resist a bowl of the creamy, cheesy and delicious onion soup. Just in case you have forgotten what excellent wine service is like, they bring the entire bottle and offer a generous pour tableside. This applies to any of the wines offered by the glass. Lovely! How nice to be able to see the label of the wine you have chosen.

At the end of a relaxed and comfortable lunch, don’t be surprised to receive a little take home treat, like a chocolate or a fruit jelly, an excellent end to a lovely lunch and good conversation.

Here’s my take on the classic French Onion Soup that is easy, quick and just a little lighter:

French Onion Soup

A Rich, Beefy Broth Dense with Onions, Topped By Toasted Bread and Covered with Melted Cheese

4 Large Yellow Onions

1/4 Cup Unsalted Butter

1 Bay Leaf

1 Tsp Ground Black Pepper

1/2 Cup Whole Wheat Flour

4 Cups Light Beef Broth

1 Cup Dry White Wine

Sea Salt to Taste

1 Baguette

1 1/2 Cups Shredded Gruyere* 

Step One

Slice your onions about 1/4” thick with your food processor, or a mandoline.

Step Two

Saute your onions with the butter in a large pan over medium heat until golden brown – this should take about 20 minutes. (Or, In a covered oven-proof pot, melt the butter. Add the sliced Onions. Place your pot in a 400F oven for 2 hours, stirring occasionally, until the onions are golden brown.)  

Step Three

Remove from the oven, and add the Bay Leaf and Black Pepper. Cook for 15 minutes more over low heat, (on stovetop). Add the Flour, and stir to coat the Onions. Add the Beef Broth and White Wine. Simmer for 1 hour over medium heat, or until creamy. Taste, add the Salt, and remove the Bay Leaf.  

Step Four

While the soup simmers, cut the Baguette into 1/2” slices, place on a cookie sheet and toast for 8 minutes at 350F or until light brown.  

Step Five

Pour the soup into individual ovenproof bowls or ramekins. Top with the Baguette Toasts and Gruyere. Pop under the broiler for 3-5 minutes or until the cheese is melted. 

This Article was originally published in the Buckhead Patch online newsletter at http://patch.com/A-fg6K

Grilled Lemon Rosemary Chicken Inspired by a Bottle of Pinot Noir

2011-02-15T05:38:00.000-08:00

Walking in the door of PH Wine Merchant is like stepping into an wine oasis. The new store in Peachtree Hills is warm, welcoming and definitely different from your run of the mill bottle shop. Owned by Anthony Yambor and Patrick Shippley, it is a partnership based on helping customers discover a wine they will enjoy, instead of simply presenting them with a wine they “should” or are “supposed to” enjoy. Their belief that each person should select wine according to their own preferences is a refreshing change in an industry filled with so-called “experts”.

The impetus behind the store was dinner, a great bottle of wine and discussion on business ideas and goals. Anthony discovered his passion for wine while working in the restaurant business. After implementing a wine training program for staff and building wine lists for a set of restaurants, he left that industry with a renewed focus. His desire to work one-on-one with enthusiasts led him to the retail wine business. With several years of experience under his belt, Anthony set out to start something new and different in wine retail with Patrick.

The range of wines in the store by region and price is extensive. From the most expensive bottle, a $700 Lucien Le Moine Richebourg 2008 to a $6 bottle of Vina Borgia Grenache from Spain, it’s not difficult to find a bottle to suit your taste. If you need help learning about wine, PH Wine Merchant has an educational director on staff. Maggie Meroney’s wide range of knowledge makes her classes interesting and enjoyable.

Anthony’s enthusiasm for wine is contagious. During a recent visit, I asked him to choose a bottle he would take home for a weeknight dinner. He choose a bottle of 2008 Joseph Voillot Bourgogne Rouge Vielles Vignes, a fine match for a rosemary-scented chicken breast. Here’s a simple and easy recipe inspired by his delicious choice of wine.

Grilled Lemon Rosemary Chicken

¼ Cup Fresh Lemon Juice

Zest of 2 Lemons

1 Clove Garlic, Grated

2 TB Extra Virgin Olive Oil

2 Tsp Freshly Ground Black Pepper

1 TB Minced Fresh Rosemary

½ Tsp Coarse Sea Salt

6 Boneless Skinless Chicken Breasts, cut in half vertically

Step One

Combine all the ingredients to create a marinade. Reserve ½ of the marinade and place the rest in a plastic zippy bag, add the chicken and marinate for 30 minutes to an hour.

Step Two

Remove the chicken from the marinade, pat dry, and cook on a preheated grill or grill pan, basting frequently with the reserved marinade. Grill until golden brown.

This article was originally posted in the Buckhead Patch on 2/08/11 at http://bit.ly/eMCqDe

Working Out a Plan for Eating Better

2011-02-01T19:57:00.000-08:00

Perfect Post Workout Snack: Nutty Fruit Granola Bars

First Published in the Buckhead Patch January 28, 2011 http://buckhead.patch.com

So what does a personal trainer have to do with eating? Lots! One of the reasons I love being a chef is the opportunity to motivate others to eat better. But it’s not just what we eat that makes us feel good. How we move, (or not), is part of feeling great. That’s why I’ve chosen to study with Jack Clamon, one of the most authentic and inspiring athletes I’ve had the pleasure to meet, a fellow Buckhead resident and Westminster alum.

Jack is teaching me how to work out with kettle bells. You know – the funny looking bowling-ball-with-handles weights that have become popular lately? He has lots of gems of encouragement like, “Remember, you become the way your body feels”, or my personal favorite, “Own your body, Nancy!” His workouts are tough, but his personal care and attention to technique and form allow me walk out of the workout energetic and walking tall.

Although our zeal for helping others take care of their bodies comes from two different perspectives, we share a common interest in living well. We talk a lot during our sessions about health- supportive eating. Here’s a recipe that I shared with him for a post-workout bar. It’s low in calories, full of protein and fiber, and easy to bake and enjoy after exercising, or anytime you need a healthy, delicious snack.

Nutty Fruit Granola Bars

1 Cup Raw Almonds

1 Cup Raw Pecans

3 Cups Oatmeal, Divided

¼ Cup Whole Wheat Flour

1 ½ Cups Chopped Dried Fruit

4 Large Eggs

½ Cup Dark Brown Sugar

2 TB Canola Oil

1 ½ Tsp Cinnamon

½ Tsp Allspice

½ Tsp Sea Salt

2 Tsp Vanilla Extract

Step One

Preheat the oven to 350F. Line a 9" x 13" pan with foil, allowing it to overhang from the sides. Coat with non-stick cooking spray.

Step Two

Place the nuts and the oatmeal on two baking sheets with sides. Bake for 10 minutes or until toasted, stirring once. Chop the nuts finely in a food processor.

Step Three

Place the flour and 2 cups of the oatmeal in the processor and pulse until smooth. Combine with the dates, nuts and remaining cup of whole oatmeal.

Step Four

Whisk together the eggs, brown sugar, oil, cinnamon, allspice, salt, and vanilla extract in a large bowl. Stir in the oatmeal-almond mixture until well mixed. Spray your fingers with nonstick spray and pat the batter into the prepared pan.

Step Five

Bake for 30 minutes or until golden brown. Cool on a rack for an hour. Using the foil as handles, remove from the pan. Cut into bars with a serrated knife. To store for the week, wrap bars individually in plastic wrap and keep in the fridge.

Green Rice!

2010-09-03T05:54:00.000-07:00

I had Green Rice the first time at a small restaurant in New York that specialized in cooking with herbs and spices. It was delicious, and determined to make mine taste as good, I developed this recipe. I substitute half of the cilantro with spinach - which makes it good-for-you as well! Here's the recipe so you can enjoy it, too.

Green Rice
1/2 Cup Tightly Packed Fresh Cilantro
1 Cup Tightly Packed Baby Spinach Leaves
1 1/4 Cups Light Chicken Broth or Veg Broth
1 1/4 Cups Skim Milk
1 Tsp Sea Salt
1 TB Olive Oil
3 TB Unsalted Butter
1 1/2 Cups Basmati or other Long Grained Rice
1/4 Cup Minced Onion
1 Garlic Clove, Grated
Step One
Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend until combined.
Step Two
In a medium saucepan over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring, until it turns golden about, 3 to 4 minutes.
Step Three
Add the onion and cook until wilted. And the garlic and cook and stir for a minute. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for about 20 minutes. Remove from the heat, stir gently and keep covered until ready to serve.

Dana G Smith Fund Appreciation Event

2010-08-19T19:23:00.000-07:00

Don't you just love folks who care and support the causes they believe in?

I had the pleasure of spending an evening with the donors of the Dana G. Smith Fund last week. Buoyed along by the sincere wishes and loving gestures from the attendees, I enjoyed sharing my cancer journey as well as the food! For those who appreciated eating the appetizers as much as I liked preparing them - here are the recipes and a couple of pictures. If you are interested in learning more about The Dana G. Smith Fund, I've got some info here on it - or check out their website at: http://www.danagsmithfund.org

*The Dana G. Smith Fund was created in March 2006 to assist those in their fight against cancer. Oftentimes, because of poor insurance coverage, missed work, multiple co-pays, doctor visits and travel, those battling cancer find themselves unable to pay basic bills such as rent and utilities. To date, the DGS fund, operating under the auspice of the Piedmont Hospital Foundation, has been diverse in its ability to assist those in need. It has helped with mortgage payments, rent and utilities. It has repaired vehicles for patients enabling them to transport themselves to treatment, paid COBRA insurance premiums and dental care required needed because of side effects of chemotherapy. With help from those touched by Dana, her story and her cause, the fund has lifted weight off shoulders, elevated spirits and lengthened lives.

Fresh Melon Skewers with Hoisin-Lime Dressing
6 Cups Cubed Honeydew, Cantaloupe and Watermelon
12 Bamboo Skewers
¼ Cup Lime Juice, Plus the Zest of 1 Lime
3 TB Hoisin Sauce
Freshly Cracked Black Pepper to taste
¼ Cup Chopped Fresh Cilantro
2 TB Chopped Fresh Mint
½ Cup Chopped Peanuts
Step One Combine the melons in a large colander. Let sit at least 15 minutes and up to 4 hours. Discard liquid. Place the melons on skewers alternating each fruit.
Step Two Whisk lime juice, zest and hoisin sauce together in a small bowl to blend. Drizzle the dressing over melon skewers. Season to taste with pepper. Sprinkle with cilantro, mint, and then peanuts. Serve immediately.

Mini Crab Tostados
6 OZ Lump Crabmeat
2 Scallions, Minced
Zest and Juice of 2 Large Limes, Divided
3 TBs Minced Cilantro, Divided
Sea Salt and Freshly Cracked Black Pepper to Taste
1/4 Cup Light Sour Cream
¼ Cup Non Fat Greek Yogurt
Chipotle Tabasco to Taste
1 Bag Tostitos Scoops
1 Ripe Avocado, Sliced Thinly and then in Hal
Step One Gently fold the crabmeat, scallions, zest and juice of 1 lime, 1 TB cilantro together in a bowl. Add salt and pepper to taste. Set aside.
Step Two Mix together the sour cream, yogurt, the remaining lime and zest. Add the Tabasco, salt and pepper to taste.
Step Three Place a Tsp of crab salad in each Tostitos. Top each with the sour cream mixture and garnish with avocado. Sprinkle with cilantro and serve.

Indian Spiced Nuts
4 TB Sugar, Divided
1 ½ Tsp Garam Masala
1 Tsp Cinnamon
½ Tsp Salt
1 Large Egg White
4 Cups Raw Nuts: Walnuts, Pecans, Almonds, Brazil Nuts
Step One Preheat your oven to 350F. Cover a sheet tray with aluminum foil or parchment. Lightly spray with non-stick spray.
Step Two Combine 3 TB of sugar, spices and salt together in a bowl. In a large bowl, whisk the egg white until frothy. Add in the nuts and stir. Add the spice mixture and toss to coat.
Step Three Spread the nut mixture out in one layer on the sheet pan. Bake, stirring once, for about 15 minutes or until golden.
Step Four Remove the pan from the oven, stir the nuts to loosen them and sprinkle the remaining TB of sugar over the top.

Date and Toasted Pecan Goat Cheese Lollipops
½ Cup Chopped Dates, Pitted
1 10 OZ Log Goat Cheese, Room Temperature
4 oz Light Cream Cheese
1 Cup Toasted Chopped Pecans
24 Pretzel Sticks
Add the dates, goat cheese and 1/4 cup of the toasted pecans to the bowl of a food processor. Pulse until combined. Put the remaining pecans on a plate. Using a teaspoon, scoop the goat cheese and roll into small balls. Roll in the pecans to cover all sides. Place the pretzel stick in the center of each goat cheese ball and serve.

Asian Tuna Pops
½ Cup Canola Oil
2 Tsp Dark or Toasted Sesame Oil
½ Cup Soy Sauce
2 TB Dark Brown Sugar
2 Cloves Garlic, Grated
2 Tsp Grated Ginger
1 TB Dijon Mustard
2 LB Tuna Steaks, in 1x2” pieces
Chopped Cilantro
Wasabi Mayo*
Step One Whisk or Shake in a Jar, the oils, soy, sugar, garlic, ginger and mustard. Place in a zippy bag and and the tuna. Marinate for at least 2 hours, but no longer than 4 hours.
Step Two Remove the tuna from the marinade and load onto bamboo skewers. Cook on a hot, oiled grill or grill pan about 1-2 minutes or until desired doneness. Sprinkle with Cilantro and serve with Wasabi Mayo. *Wasabi Mayo is made by combining light mayo with Wasabi paste to taste.

Endless Possibilities - Kids in the Kitchen

2010-07-15T13:39:00.000-07:00

Can you believe this food was created by kids from ages 11 - 16? Not only is it beautiful - but delicious. Chef Rosemary Rutland and I had the pleasure of tasting these treats, and many more, while judging the week-ending challenge for Camp at Cooks Warehouse. Chef Carlin Breinig leads these fun expeditions into the world of cuisine for children and teens of all ages. In just 5 days, participants go from reading recipes to creating creative meals!

Rhythm and Food

2010-07-14T18:45:00.001-07:00

What fun we had with food and music this week! Cancer Wellness at Piedmont Hospital and innovative musician Cindy Stark Reid hosted a creative workshop where participants made instruments out of food - and I used the same fruits and veggies to make lunch! Check out some of the food art and the lunch we enjoyed. And here's a beautiful and bright salad recipe that you can make in an instant and enjoy all week long:)

Spiced Carrot Salad

1 LB Carrots, peeled and cut into ¼” Slices

½ Tsp Sea Salt, or to taste

½ Tsp Teaspoon Cumin

½ Tsp Turmeric

¾ Tsp Smoked Paprika

½ Tsp Black Pepper

4 TB Olive Oil

1 Clove Garlic, Grated

2 TB Lemon Juice

2 TB Chopped Fresh Cilantro

Golden Raisins for Garnish

Step One Boil the carrots in salted water until tender, about 15 to 20 minutes. Drain, and refresh with cold water.

Step Two In a medium pot or skillet, gently sauté the cumin, turmeric, paprika and black pepper in the olive oil for 2 - 3 minutes over medium heat until fragrant*. Add the garlic, and then add the carrots, lemon juice, and cilantro. Sauté over low heat for another 2-3 minutes, and remove from the heat. Garnish with golden raisins. Serve the carrots either warm or chilled.

FAST FOOD FACTS

Toasting spices in a dry pan or with oil is called “blooming”. This allows the essential oils to come to the surface of the spices and become fragrant.

When using turmeric in cooking, it’s a good idea to also add black pepper. This increases the bioavailability of the curcumin in turmeric – making it even better for you!

Corn is in Season!

2010-07-02T05:44:00.000-07:00

This week I had the pleasure of developing recipes for a Lighter Southern Lunch to accompany a reading and book signing by my friend Amanda C. Gable. Her new book, The Confederate General Rides North has garnered her the Georgia Author of the Year Award for First Novel, as well as a New York Times Review! I had so much fun designing a twist on traditional Southern food - making it delicious but better eating. I have lots of recipes to share - which will be featured in upcoming issues of The Friday Four - but since it's corn season, I just had to share this recipe. No one will believe that you haven't used cream or butter!

Un-Creamed Corn

½ Cup 2% Milk
½ Cup Vegetable Stock
4 Cups Fresh Corn off the Cob, Divided
1 TB Honey or Agave Syrup
Sea Salt and Freshly Cracked Pepper to Taste
Minced Basil or Mint, or Combination of Both

Step One
Combine the milk, stock, half of the corn, and 1 TB honey in the blender. Add sea salt and pepper to taste. Blend until the mixture is a rough puree.

Step Two
Combine the remaining corn kernels with the corn purée in a stock pot and heat on the stovetop over medium for 5 – 10 minutes or until warm. Remove from the stove and stir in the minced herbs.

Cancer Wellness Center at Piedmont Fayette Opens

2010-06-28T10:20:00.000-07:00

If you look at our smiling faces, you will know that we were very happy last Thursday night. Just a short drive south from Atlanta, the new Cancer Wellness Center at Piedmont Fayette Hospital celebrated its VIP Grand Opening! Chef Hans and I enjoyed cooking Indian Lentil Burgers, and Spicy Honey Cumin Shrimp and Okra for the over 200 visitors. What a beautiful new center! Designed by Daniel Montanez from Harris Fritz Architects, the new center boasts a fantastic kitchen full of Wolf and Subzero Appliances, great meeting and class space and even several huge aquariums full of colorful and exotic fish. I know the cancer patients and survivors, (and thrivers) will really enjoy spending time with each other in such a beautiful place. Congratulations and much thanks to all who have played such a big part in this important cancer community venue.

Woo Hoo - Time for Watermelon

2010-06-12T07:36:00.000-07:00

Here in the South, it’s watermelon season again. Just because watermelon is sweet, juicy and delicious doesn’t mean its just for dessert. One of my excellent cooking assistants has sent me a flavorful and unusual recipe for a watermelon salad. Thanks Bill!

Watermelon Salad with Potato Vodka Feta Dressing

1 Head Bibb or Romaine Dressing
2 Cups Seedless Watermelon cut into 1” Cubes
½ Tsp Smoked Paprika
Chopped Mint Leaves for Garnish
*Potato Vodka Feta Dressing
Cover a salad plate with the lettuce. Top with the seedless watermelon and drizzle the dressing over the salad. Lightly sprinkle the smoked paprika over the dressing and garnish with the chopped mint.

*Potato Vodka Feta Dressing
1 Cup Sour Cream
½ Cup Light Mayonnaise
½ Cup Loosely Packed Fresh Mint Leaves Finely Chopped
2 - 3 oz Feta Cheese
1 - 1 ½ oz of Potato Vodka.
Stir together the sour cream, mayonnaise, mint and feta ingredients in a medium bowl. Drizzle in the vodka and continue stirring until the dressing becomes thick and creamy.

Recipe by Bill Thomas

Dinner Tonight - Fast and Delicious!

2010-06-03T18:11:00.000-07:00

Just because I'm a chef doesn't mean that I don't have the same issues as everyone at dinnertime. Not enough time, ingredients in my frig and pantry. So for nights like this, I have a solution that both Mike and I love: Tortilla Pizzas. I throw whatever is available on, and we have dinner in 15 minutes. The secret is to keep your toppings simple and spare - too much and the thin tortilla won't hold it!

Tortilla Pizza

1 Large Whole Wheat Tortilla (My favorite brand is Tam-x-ico's, available in the dairy section of most grocery stores)
1 TB Grated Parmesan or Pecorino Romano
1 Thinly Sliced *Tomato
Kosher or Sea Salt and Freshly Ground Black Pepper to taste
1 Cup Grated Mozzarella, Fontina or Manchego Cheese
½ TB Extra Virgin Olive Oil
¼ Cup Julienned or Chopped Fresh Basil

Preheat the oven to 500F. Place the Tortilla on a Baking Sheet or a sheet of Aluminum Foil. (Or use a pizza stone and cook directly on the preheated stone.) Sprinkle the tortilla with the Parmesan, and place the tomato on top of it. Sprinkle with Salt and Pepper to taste. Scatter the mozzarella over this and top with a drizzle of the olive oil. Bake for 7-8 minutes or until the cheese has melted. Remove from the oven and garnish with the fresh basil. Set aside for a few minutes to cool and cut into wedges.

*If your tomato is ripe and juicy, slice it and place it on a paper towel or clean kitchen towel. Roll it up and let sit for about 5 minutes to remove any extra juice, before placing it on the pizza.

And to drink:

Loads of dark red juicy fruit taste and an aroma of violets and berries makes Southern Italian Sangiovese a winner with easy Tortilla Pizza. Did you know the Sangiovese grape is the same grape used for Chianti, a traditional choice for pizza and pasta? Wine Advocate Antonio Galloni gives Di Majo Norante a score of 90 points. I agree. You can find it at Cost Plus World Market for about $10 a bottle.

Flavors of Forysth!

2010-05-24T09:49:00.000-07:00

Congratulations to the event planners for the First Annual Flavors of Forsyth! Over 10,000 "Forsyth-ens" enjoyed over 30 restaurants, fun entertainment and crafts at the fun festival last Thursday. The event, held at the attractive open-air Avenues of Forysth, benefited the United Way of Forsyth. I had the pleasure of being one of the judges for the cooking competition - and what a job I had! Almost 40 different entries from appetizers to desserts. (Check out the wowza pie platter in front of us in the photo.) We managed to pick 4 winners from the 4 categories - but it was a tough job. Bre, Amy, Mark and I achieved at least a taste from every single beautiful plate - sighing over the fact we couldn't finish.

Saint Joseph’s Heart Day for Women

2010-05-17T11:55:00.000-07:00

Last Saturday, some caring folks from Saint Joseph’s Hospital’s Heart Center for Women held a wonderful event at Saint Joseph’s Mercy Services downtown. Free cardiac screening and lots of great information for participants – including yoga, nutritional counseling, a fun Zumba class and a cooking class from yours truly. I am passing on a recipe from the class for an easy and power-nutrient-packed summer dish that is easy to fix, and the whole family will enjoy. Try adding chopped zucchini or yellow squash during the summer when it is plentiful, or even a couple of roasted red peppers for a little zing. The Heart Center for Women located in Dunwoody provides an incredible array of services for screening and education about our hearts. You can check it out at http://www.saintjosephsatlanta.org

Summer Quinoa with Vegetables

1 (15 oz) Can Low Salt Chickpeas, Rinsed

3 TB Fresh Lemon Juice

3 TB Extra Virgin Olive Oil, Divided

3 Large Garlic Cloves, Minced

1 TB Cumin Seeds

2 Tsp Turmeric, divided

2 Tsp Smoked Sweet Paprika, Divided

2 Cups Water

1 Cup *Quinoa, Rinsed and Drained

2 Tsp Ground Cumin

2 Tomatoes, Seeded and Chopped Julienned

4 Green Onions, Thinly Sliced

¼ Cup Chopped Fresh Parsley

Sea Salt and Black Pepper

Step One Combine chickpeas and lemon juice. Add 2 TB olive oil, stir in the garlic. Let the mixture marinate for at least 15 minutes.

Step Two Heat 1 TB olive oil in a medium saucepan. Add cumin seeds, 1 Tsp turmeric, 1 Tsp paprika and stir until fragrant – 2-3 minutes. Add 2 cups of water, and the quinoa Bring to a boil and then reduce heat to medium-low. Cover and simmer until quinoa is done – about 15 - 20 minutes.

Step Three Stir in the ground cumin, the remaining turmeric, and paprika to the quinoa. Add the tomatoes, green onions, parsley and the chickpea mixture. Taste for salt and pepper and serve.

FAST FOOD FACT Quinoa (Keen-wah), tonight. Revered by the Incas as the “mother grain” it is actually a seed from the Goosefoot plant. Sold in the U.S. only since the mid-eighties, it has a mild nutty flavor that is a great background for strong bold flavors - like smoked paprika, lemon juice and garlic. Try substituting Quinoa for Couscous in some of your recipes!

Beauty and Bubbly, Oh My!

2010-05-08T13:00:00.000-07:00

What's better than Trish McEvoy cosmetics, tiny pink cupcakes, wonderful makeup artists and fizzy wine? Nothing! And you can see that from the gorgeous faces of the Pink Heals women who attended last Tuesday. Thanks much to fun and talented artists Wendy and Rober'!

Fun in Portland at the IACP Conference

2010-05-03T06:59:00.000-07:00

I am finally getting a chance to slow down for a moment and visit my pictures and paraphernalia from the IACP (International Association of Culinary Professionals) Conference in Portland, Oregon. Here's some of the fun pictures from the street food culture in downtown - food from around the world is eaten and enjoyed from

carts parked all over the city. Wendy, Rebecca and I stopped on Saturday afternoon for a quick snack from the incredible offerings. We ate the world: a Vietnamese Spring Roll, a Gyro from Greece and a yummy Pesto Grilled Cheese Sandwich, a fusion of Italian and American cuisine. To celebrate the time we had together, I am sharing an easy and delicious pesto that you can use to top a sandwich, a cracker or a bowl of steaming hot whole-wheat pasta!

Basil Mint Pesto

3 Cups Basil Leaves, Packed

1 Cup Mint Leaves, Packed

Zest of 1 Lemon

¾ Cup Toasted Walnuts 

½ Cup Grated Pecorino Romano 

2 Large Garlic Cloves 

½ - 1 Cup Extra-Virgin Olive Oil, (amount as desired)

Sea Salt and Freshly Ground Black Pepper, to taste

In a food processor, pulse the herbs, lemons, walnuts, cheese and garlic together. With the processor running, drizzle in the olive oil. Season to taste with salt and pepper.

Splendid Spring Salads and Gentle Yoga

2010-05-02T11:32:00.001-07:00

Wow! Take a look at that hand action in the salad bowl. I'd call that a real salad spinner:)

We had a great time at Cancer Wellness with Salad and Yoga. A group of graceful yogis and instructor Angela Buttimer joined me for a lunch of crisp spring salads. I'll feature more of them in a future edition of the Friday Four. Until then, here is a delicious Brown and Wild Rice Salad full of flavor, that you can make on Sunday and eat til Friday.

Greek Rice Salad

3 Cups Cooked Brown Basmati Rice (or Wlid/Brown Rice Blend)
1 Cup Grape Tomatoes, halved or quartered
½ Cup Calamata Olives, sliced
¼ Cup Crumbled Feta Cheese
1 Roasted Red Pepper, Chopped
*Greek Vinaigrette
Sea Salt and Freshly Ground Pepper to taste
Whole Romaine leaves or Whole Wheat Pita Pockets

Combine the rice, tomato halves, olives, feta and ½ of the vinaigrette recipe in a large bowl. Toss and check to see if more dressing is needed. Season to taste with salt and pepper. Serve with whole Romaine leaves for filling, or pita pockets.

*Greek Vinaigrette
1 Garlic Clove, Grated
2 TB Red Wine Vinegar
½ Tsp Dijon Mustard
½ Tsp Honey or Agave Syrup
¼ to ½ Cup Extra Virgin Olive Oil
½ Tsp Dried Oregano
Sea Salt and Freshly Cracked Black Pepper
Place all the ingredients in a jar and shake. Taste for salt and pepper.

**Try it with Whole Wheat Orzo instead of the brown rice.

Chocolate Chile Powder

2010-04-29T13:54:00.001-07:00

How much fun to have been in the kitchen when this spicy delight was whipped up. What a great idea - the marriage of deep dark chocolate and smoky chipotle. How to use it? This week's Friday Four Gluten Free Chocolate Chile Cake is one great idea - but the possibilities are unlimited - like this adult hot cocoa or "chocolate milk"

1 TB Cocoa Powder

1 Tsp Chocolate Chile Powder

2 TB Water

1 TB Sugar

1 Cup Milk

¼ Cup Coffee Liqueur

Whisk the cocoa powder, chocolate chile powder, water and sugar together in a small pan until smooth. Add the milk and heat to a simmer, stirring constantly. Remove from the heat and add the coffee liqueur. Serve warm or over crushed ice.