Greetings!

 

Hello everyone!! 

I wanted to take a moment to hop on here and apologize for the lack of posts.  I enjoy using the wordpress as a way of telling people exactly what The Fresh Chef does, but at the moment I have very little time to post recipes, tips and more! Business is booming for us, so please feel free to check the site out and give us a call to set up a free consultation for meal service or to chat more about cooking classes or demonstrations.  Here’s to hoping spring is on it’s way in Michigan! 🙂 

your tastes, your table, 

-Amanda

 

 

 

Pumpkin Risotto

4-4 1/2 cups vegetable broth

3/4 cup canned pure pumpkin

2 tablespoons butter

2 T olive oil

½ yellow onion, finely chopped

1 1/2 teaspoons kosher salt

1 teaspoon chopped fresh thyme

1 ½ cups Arborio rice

2/3 cup dry white wine

1/3 cup freshly grated Parmesan

2 T chopped fresh flat-leaf parsley

¼ teaspoon freshly ground black pepper

¼ teaspoon (generous) freshly grated nutmeg

1 ½ cup coarsely crumbled feta or goat cheese

instructions

Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.

Melt the butter and olive oil in a heavy large saucepan over medium heat. Add the onion and 1 teaspoon of the salt. Cook until almost tender, 2 to 3 minutes. Mix in the thyme. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes.. Mix in the Parmesan, the parsley, the remaining salt, pepper and nutmeg.

Divide the risotto among 6 shallow bowls. Sprinkle each with feta cheese and serve.

Gluten Free Summer Peach Pie

For the pie crust:

• 1 c. superfine brown rice flour
• 1 c. sorghum flour
• 1/2 c. cornstarch
• 1/2 c. potato starch
• 1 tsp baking powder
• 1 1/2 tsp salt
• 2/3 c. shortening
• 2/3 c. ice water

1. Combine flours, salt and baking powder in a large bowl until mixed thoroughly.
2. Add shortening and stir until it is mixed into flour. You might need to get those fingers dirty and mix with your hands.
3. Add the ice water in 1/3 c. at a time. You want it to just combine into the dough in order to make it stick together.

4. Form into a ball. Divide into 4 balls. Flatten, cover and chill while you prepare the filling.

1 egg, for brushing crust

Filling:

Combine 2 1/2 pounds peeled peach wedges

3/4 cup light brown sugar

the juice of 1 lemon

2 tablespoons quick-cooking tapioca

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

4 tablespoons butter, cut into small cubes

1. Mix all filling ingredients together in a medium bowl, except butter.  Pour into pie shell; dot with butter.

2. Preheat the oven to 450 degrees F

3. Split chilled dough ball in half and roll out between two pieces of wax paper.  Make it large enough to fit a 9 inch pie plate, place into the bottom on the pie plate.

4. Brush bottom pie crust with beaten egg and pour filling into pie shell.  Roll out other half of crust and place on top of filling, crimp edges.  Brush with beaten egg and cut a few slits in top.

5. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving.

Bread & Wine

I cannot tell you how excited I was when I was told that I was on the early release list for Shauna Niequist’s new book, “Bread & Wine”.  I have been a huge fan of Shauna’s since “Cold Tangerines” and all of her books have seemed to follow similar paths in my life.  This book, though, could not have spoken to me anymore as it is centered at life around the table.  Any of you who know or follow my business know that this is so important to me not only as a professional chef, but personally. There is nothing I love more than to have a dinner party with friends or family of whom I love. I have already cooked a few of the recipes in “Bread & Wine”, and it’s hard to pick just one that I want to share with you. With spring right around the corner, I figured I should wait to rave about the sweet potatoes with siracha dipping sauce or the magical white bean soup.  But look for the recipe that I tested for Shauna recently; ‘Balsamic Roasted Pork Loin’ that didn’t make the book cut but I think it’s too good not to share!  Now with spring foods on the mind, food that is easy, fresh and best eaten around a table outside, I think the ‘Watermelon and Feta Salad’ would be a hit.  Watermelon is a little far off the “in season” cooking, but sometimes I like to cheat and have a fresh, tasty, summery salad in April.  Enjoy, and I’ve given the link to check out the beautiful Shauna on her website and also a link to amazon to order your copy today!
–http://shaunaniequist.com
–http://www.amazon.com/Bread-Wine-Letter-Around-Recipes/dp/0310328179/ref=sr_1_1?ie=UTF8&qid=1365023649&sr=8-1&keywords=bread+and+wine

Gluten Free Oatmeal Chocolate Chip Cookies

I am not a baker, so I get really excited when I find a great gluten free baked good recipe that I can make easily. I love these cookies because they have such a wonderful “nutmegy” and sweet cinnamon flavor.  They are nice and crispy on the outside and soft and tender on the inside, best of course right out of the oven.

I use bittersweet and semi sweet chocolate chips in my batch, but use whatever you have on hand at home, I bet white chocolate would be awesome and dairy free chocolate chips are always a great alternative.

I came upon this recipe from glutenfreegoddess.com and adapted to my liking. I hope you all enjoy!  Keep them fresh for 2-3 days and then freeze and reheat in the microwave after that to keep them fresh.

3/4 cup Spectrum Organic Shortening or Organic Coconut oil

1 1/2 cups light brown sugar

1 tablespoon bourbon vanilla

2 large eggs, beaten

1 cup sorghum flour

1/4 cup GF millet flour

1/2 cup tapioca starch/flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 teaspoon xanthan gum

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3 cups certified gluten-free quick oats

1 cup chocolate chips

Preheat the oven to 350ºF. Line two baking sheets with parchment paper. 

In a bowl cream together the shortening or coconut oil, brown sugar and vanilla.  Add in the eggs one and a time until well combined.

Add dry ingredients to the creamed mixture and mix well to combine, add in gluten free oats and chocolate chips.  Scoop into large tablespoon sized balls and place on parchment lined baking sheet, press down a bit to flatten and bake for 12-14 minutes or until edges are golden.  Let cookies set on the cookie sheet for a few minutes before removing to a cooling.  

Yield:  about 2 dozen cookies

Gluten Free Chocolate Muffins

Well really these are more like cupcakes…but girl math tells me that if they are muffins they are “better” for you so lets just keep calling them muffins 🙂 

I love this recipe, its easy to whip up once you have the flour blend pre made and if you have ever baked gluten free you know how tough it can be to find a good baked goods recipe.

Gluten Free Double Chocolate Cupcakes

Yield: 12 cupcakes

 

1/3 cup canola oil

2 large eggs, at room temperature

½ cup milk (may use rice, soy, nut or potato milk as well)

2 teaspoons vanilla

2 1/3 cup cake mix

½ cup unsweetened cocoa powder

½ cup hot water 

½ cup mini semi sweet chocolate chips

1. Preheat oven to 350 degrees and generously grease 12 muffins pan, or line with paper liners and spray the inside of the liners with cooking spray. 
2. In a large bowl with an electric mixer, beat the oil, eggs and vanilla until well blended.  Whisk the cake mix and cocoa together in a bowl.  On low, beat the cake mix and cocoa into the egg mixture, alternating with the hot water, beginnings and ending with the dry ingredients. 
3.  Pour the batter into the prepared cups, dividing evenly.  Bake in oven for 25-30 minutes, cool completely on wire rack.

Flour Blend

Yields: 2 cups

¾ cup sorghum flour

¾ cup potato or corn starch

½ cup tapioca flour

• Stir all ingredients together with a whisk.  Store in a large zip lock bag in a cool dry place for up to three months.  Double or triple this and keep it on hand! 

Cake Mix 

Yields: about 3 ½ cups 

2 cups flour blend

1 ¼ cup sugar

1 teaspoon xanthan gum

1 ¼ teaspoon baking soda

½ teaspoon table salt

• Place all ingredients in a large zip lock bag and shake to mix well.  Store the mix in the pantry or fridge for up to three months. 

 

Quinoa Super Food Salad

Hi All,

Here is the recipe from Women’s Expo, special thanks to Meijers for letting me share some of my favorite recipes with all the wonderful ladies of GR.

Quinoa Superfood Salad

1/2 cup dry red quinoa

1/3 cup red onion, chopped

1 grapefruit, peeled and segments chopped

1 avocado, chopped

1 cup canned black beans, rinsed and drained

1 cup pomegranate arils (about 1 pomegranate worth)

1 cup frozen corn, thawed

1/3 cup cilantro, chopped

salt & pepper

For the Lemon Vinaigrette:

2 lemons, juiced

2 garlic cloves, microplaned or finely minced

dash of honey or agave nectar

salt & pepper

6 Tablespoons extra virgin olive oil

Grilled Protein of your choice to top! I love shrimp with chipotle seasoning or garlic.

Cook quinoa according to package directions. Set aside to cool.

For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.

Combine cooled quinoa with red onion, grapefruit segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Top with grilled protein. Serve cold or at room temperature.

Serves 5

*adapted from iowagirleats.com

Our delicious dinner I couldn’t wait to share!

This made Chris’s favorites list tonight and that makes me so happy since its vegetarian and super easy to make!!

ENJOY!

Ranchero Eggs with Blistered Queso Quesadilla Cheese and Garlic Corn Strips

For the sauce:

½ jalapeño pepper, chopped (we used half the seeds too)

14.5 ounces fire roasted diced tomatoes

½ medium yellow onion, roughly chopped

1 clove garlic, peeled and crushed

Salt and pepper, to taste

1 can black beans, drained and rinsed

For the tortilla strips:

1 tbsp. olive oil

4 small (6-inch) corn tortillas, cut into ½-inch wide strips

1 tsp. garlic salt

6 large eggs

1 cup coarsely shredded queso quesadilla cheese

1/2 cup light sour cream, I didn’t use all of this but its nice to have extra around too

1 tbsp. freshly squeezed lime juice

2 T minced fresh cilantro

half chopped avocado

more cilantro for topping

fresh lime juice for topping

Preheat the oven to 450˚ F.  To make the ranchero sauce, combine the jalapeño, tomatoes, onion and garlic to a blender or food processor.  Process until smooth.  Season with salt and pepper to taste.  Pour the sauce into a ovenproof skillet.  Stir in the black beans.  Bring to a simmer over medium heat.  Lower the heat but maintain at a simmer and let cook about 10 minutes.

Meanwhile, toss the tortilla strips with olive oil and garlic salt.  Spread the tortilla strips in a single layer on the baking sheet.  Bake about 6 minutes, tossing once or twice, until lightly browned and crisp.  Set aside.  Try you best not to eat them all before the eggs are ready…good luck!

When the sauce has thickened slightly, remove the pan from the heat.  Carefully crack the eggs over the surface of the sauce placing them as evenly as possible.  Return the pan to the heat, cover, and let simmer gently in the sauce about 8 minutes, until the whites are partially but not completely opaque.

Heat the broiler.  Sprinkle the cheese over the top over the eggs, place underneath the broiler, and cook until the cheese is browned and bubbling and the eggs are cooked to your liking, just a few minutes.  In a small bowl, whisk together the sour cream and lime juice.  Remove the pan from the oven, top with dollops of the lime crema, sprinkle with crumbled tortilla strips, avocado, fresh lime juice and the cilantro.  Serve immediately.

Adapted slightly from smitten kitchen

Pink Smoothie Juice

I am so excited for a few small changes that lie ahead for The Fresh Chef.; a fresh new look, lots of new recipes and advice to share. I’m also going to have a wordpress tutor session with my dear friend Caroline, so I can post complete with links, hashtags and whatever else you techies are doing! Thanks for bearing with me until then.  But until then I’ll give you the scoop on what is happening right now.

In a few weeks I will be working the West Michigan Women’s Expo, where I will be doing four demonstrations over the weekend.  This is one of the recipes I will be sharing, so you all get a sneak peak!

Sometimes I fall away from my healthy eating lifestyle and I like to kick-start that back with a great juice or smoothie.  This smoothie juice is tasty, loaded with vitamins and also really pretty!  The base of this recipe I got from one of my very favorite food blogs Oh She Glows (check her out here http://ohsheglows.com), and then I play with whatever I have on hand at home or whatever I might be craving.  Instead of a cucumber use celery or instead of grapefruit use orange juice.  I also add in my smoothie staples; chai seed, maca powder and super foods green powder. I suggest starting with this recipe and play from there! 😉

 Pink Smoothie Juice

1/2 English cucumber, peeled & roughly chopped

1/2 small raw beet, peeled & roughly chopped

1 apple, cored & roughly chopped

6-7 T. Fresh Grapefruit Juice

3-5 ice cubes

1. In a high-speed blender, add the cucumber and blend on low speed to break it up. Now add the beet and apple. Blend, starting on a lower speed, and gradually increase the speed, use a stick or spoon to turn the mixer off and push down if necessary.

2. Blend on highest speed for 1-2 minutes. Add in citrus juice to taste and about 4 ice cubes. Blend again until smooth. I send this through a fine mesh sieve at this point because I don’t care for the foam on the top but this is completely optional.

3. Serve immediately

Yield: 2.5 cups

Bison Burgers with a Traverse City Touch!

Its been to long I know, and with a little push from my friend Kristy and Bower Harbor Vineyard, I’ll post a new and well loved recipe! Serve this with Bowers Harbor 2012 Pinot Noir 🙂

Enjoy and Happy, Healthy 2013!

Bison Burgers with Balsamic Ketchup

1 tablespoon fustinis garlic olive oil

1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound lean ground buffalo
1 ounce grated Parmigiano-Reggiano cheese (about 1/4 cup)
Cooking spray
4 (1 1/2-ounce) hamburger buns, toasted
1 cup baby arugula
4 thin slices red onion
4 tablespoons Balsamic Ketchup

1. Preheat grill to high heat.
2. Combine first 5 ingredients in a bowl. Divide buffalo mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty.
3. Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness.
4. Place bottom bun halves on plates. Top each with 1/4 cup arugula, 1 onion slice, and 1 patty. Spread 1 tablespoon ketchup on top half of each bun; place on top of burgers. I also shaved some extra parmesan cheese on top!
—————————————————
1 tablespoon fustinis garlic olive oil
3/8 teaspoon kosher salt, divided
2 pounds small tomatoes, quartered I used the heirloom mix
3 tablespoons chopped fresh basil
2 teaspoons fustinis blackerry or cherry balsamic vinegar
1/2 teaspoon sugar
1/4 teaspoon ground red pepper

1. Preheat oven to 325°.
2. Combine oil, 1/4 teaspoon salt, and tomatoes in a large bowl; toss gently to coat. Arrange tomatoes, skin side down, on a wire rack set inside a jelly-roll pan. Bake at 325° for 3 hours. Cool slightly; peel. Discard peels.
3. Combine tomatoes, remaining 1/8 teaspoon salt, basil, and remaining ingredients in a food processor; process until smooth.

adapted from cooking light