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Asian Turkey Meatballs

June 25, 2013

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Recipe adapted from Everyday Food

Serves 2 with leftovers

 From the first time I made this recipe, it has been a staple in my repertoire. I make these delicious little suckers for myself, clients and share the recipe with fellow private chefs for their own clients. A major plus, is that kids love these too (you can always adjust the heat level by adding less Sriracha). If you are serving more than two people, I suggest doubling the recipe; these meatballs are great left over the next day.

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Ingredients

¾ cup whole-wheat panko “bread” crumbs

3 tbs. water

2 scallions, thinly sliced

Handful fresh cilantro leaves, chopped

4 tsp. fish sauce

4 teaspoons unrefined sugar

4 teaspoons Sriracha

1 garlic clove, minced

Scant ¾ tsp. salt

1 lb. ground turkey

1 tbs. safflower or peanut oil

Lime wedges for serving

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Instructions

  1. In medium sized bowl, combine first nine ingredients and stir to combine evenly. Gently fold in turkey; I like to use my hands, until just combined with breadcrumb mixture. Use a small ice cream scoop to scoop out approximately 15 meatballs.
  2. In a large non-stick skillet, heat 1-tablespoon oil over medium high heat. Add meatballs and allow to brown on one side, approx. 3 minutes, flip and brown the other side. Transfer meatballs to baking sheet and finish in 350 degree over for 5 to 10 minutes or until firm to the touch.
  3. Serve meatballs over brown rice with lime wedges, kimchi and vegetable of your choice (I like broccoli and or bok choy).

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Update – HFR’s Health Bread Recipe

May 23, 2013

IMG_2428Recipe adapted from Sarah Britton’s (My New Roots), The Life-Changing Loaf of Bread

Makes 1 loaf

Ingredients

½  cup sunflower seeds

¼ cup hemp seeds

¼ cup pumpkin seeds (pepitas)

½ cup flax seeds

½ cup almond flour (ground almonds)

1 cup rolled oats

½ cup millet

2 Tbsp. chia seeds

4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)

1 tsp. fine grain sea salt

1 Tbsp. raw honey

3 Tbsp. extra virgin olive oil

3 cups water

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Directions

  1. In a large bowl combine all dry ingredients, stirring well. Whisk honey, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
  2. Cut a piece of parchment paper to fit and run lengthwise down the bottom of your bread pan. There should be just enough coming out on either end, in order to easily remove the loaf when cooked.
  3. Add the dough to bread pan, lined with parchment and smooth out the top with the back of a spoon. Let sit out on the counter overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the parchment paper, away from the loaf pan.
  4. Preheat oven to 350°F.
  5. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
  6. Store bread in a tightly sealed container, or wrapped in plastic wrap for up to five days. The bread freezes well too (pre-slice before freezing for quick and easy toast!).

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The Life-Changing Loaf of Bread

May 17, 2013

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I added Sarah Britton’s Life-Changing Loaf of Bread to my Pinterest Board as soon as she posted it back in February. I have been on a major Eli’s Health Bread kick lately, and was inspired to make my own (rather,  My New Roots’ version). Aside from buying some ingredients that may not already live in your pantry, the recipe is incredibly simple. I even baked it in my toaster oven. Don’t fret if you don’t have a flexible, silicon loaf pan. I didn’t either, nor could I find one at Sur la Table, but a regular loaf pan, lined with parchment paper, does the trick. This nutty-seedy loaf is incredibly dense and filled with fiber, protein and vitamins. This morning, I toasted and topped it with skyr (Siggi’s version of Greek yogurt), a sprinkle of cinnamon and fresh berries. This is a great “bread” to slice and carry pieces with you as a snack. Next time, I may experiment by swapping pepitas for the sunflower seeds and almonds for hazelnuts.

Have a great weekend everyone!

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Coconut Chia Pudding

April 24, 2013

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Coconut Chia Pudding

Serves 4

This is a decadent pudding that is also surprisingly sweet. It’s filled with nutrient dense ingredients and is a cinch to make.

Ingredients

1/3 cup chia seeds (I used already ground)

4 brazil nuts

1 can coconut milk (organic and unsweetened)

2 dates

splash vanilla extract

sprinkle of: cardamom, cinnamon, freshly grated nutmeg & sea salt

 

Instructions

Combine all ingredients in food processor (I used my Vitamix). Blend on high speed until blended smooth. Eat right away (slightly warmed from the blender) or cover and chill in the fridge for later.

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A Clip from the Kitchen

March 22, 2013

 

Efficient in the kitchen? Yes. Tech savvy? Not so much. Though it has taken me months to upload this video, I thought it would be fun to share with you all. It’s a clip from a promo reel I participated in last spring. I’m not aware that anything has become of it, but it’s a nice little demo for my personal reel. The recipe I make is also described in this post. Have a great weekend!

10 Simple Tips For The Perfect Roast Chicken

February 19, 2013

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10 Simple Tips For The Perfect Roast Chicken:

  • Buy a pasture-raised bird; the flavor is so worth the price.
  • Season with salt, pepper and dried chives. Dried chives give the skin a caramelized effect, just like caramelized onions.
  • Leave bird out, and seasoned for 1 hour before cooking. This allows the salt to penetrate and dry the skin, resulting in a golden brown, crispy crust.
  • Cook bird at least 20 minutes per pound (at 400 degrees).
  • Baste, baste, baste! After the bird has been in for 30 minutes, baste every additional 10 until it is cooked through.
  • Let the bird sit for at least 10 minutes before carving. This allows the natural juices to be re-absorbed, meaning they’ll be in the meat, not running out all over your cutting board.

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What Not To Worry About:

  • Trussing the bird. Letting the legs hang freely, as opposed to tying them together against the cavity of the bird, allow them to cook through and crisp.
  • Roasting the bird on a rack. Just not necessary. I like the way chicken turns out better when put directly into a large baking dish (do make sure the sides of the cooking vessel come at least 1/3rd of the way up the bird.
  • Flipping the bird (hehe), just put it in breast up and leave it alone.
  • Stuffing the bird. Yes carrot, celery, herbs, lemon and garlic are great flavor enhancers, but I think they interfere and lengthen cooking time. The more moisture put into the bird, the less the skin will crisp on the outside.

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Your Next Dinner Party

February 15, 2013

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Last night’s Valentine’s dinner was a huge success. Bon Appetite’s recipe for short ribs is foolproof and better then any short ribs you’ve ever had in a restaurant. The rich and tender, fall-off-the-bone meat pairs perfectly with the tangy potato and celery root mash. The only change to this recipe that I made was swapping crème fraiche for sour cream. For greens, I simply steamed some chicory and watercress. Chicory is a new favorite green of mine, which has the heartiness of kale, yet is tenderer to the tooth, like bok choy or escarole. Our decadent meal called for a decadent bottle of wine, to which we opened a 2009 Chateauneuf du Pape. The bottle to the right (three photos down), is what I used for the short ribs, a reasonably priced ($12.00), dry Multipulciano, recommended to me by the wine folks at Eataly. After about an hour of preparation, this meal is largely unattended, which is why it is the perfect menu to serve to and wow your guests.

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This chocolate cake is ridiculous. Its texture floats somewhere between soufflé and mousse, but with sharp flavor. It is essentially melted semi-sweet chocolate, butter and eggs, with the addition of one tablespoon each of flour and sugar. I whipped up some fresh heavy cream, with a tiny splash of vanilla, bourbon and the lightest dusting of cinnamon. From here on out, I’m calling this dessert, Light’s Out Chocolate cake, because after I finished it, along with my last sip of wine, that was it…food coma…goodnight indeed.