Archive for September, 2010
Savor on, [ Read the full article ] »
Amidst all of our fun, we did not forget about King Foodie who is probably pretty lonely back in Durham, NC. It didn’t take us long to think of something we could do for him- bake cookies!
Mom said, “I have a great recipe for healthy Chocolate Walnut Cookies that Joe might like.” “What? I can’t bring King Foodie healthy cookies! Mom! Haven’t you been reading my blog?” “Ok, ok, I know just the perfect thing!” Mom reached into her cupboard and pulled out a cookbook from the early 80’s covered in dust (slight exaggeration), and said, “Aha, Wonderful Cookies, a fully loaded cookie replete with walnuts, coconut, and lots of chocolate chips. Now we’re talking. But, of course mom had to have the last word. “These cookies are wonderful, but remember, oatmeal is fiber, and walnuts and coconut are healthy fats.” Fine… but, let’s not breathe a word of this to King Foodie. Recipe to follow, Wonderful Cookies. [ Read the full article ] »
1 cup light brown sugar [ Read the full article ] »
My mom’s cooking style is similar to mine, i.e.- healthy, fresh, creative and quick. Or, maybe I mean mine is similar to hers… Whichever way you have it, and any bias aside, her cooking is always a treat!
For dinner tonight my mom surprised me with an “Adrienne creation,“ Thai Barbequed Chicken. Her dinner featured succulent, spicy grilled chicken cutlets glazed with a sweet chili sauce, a side of couscous and grilled asparagus. This meal combined simplicity with star power- the coconut marinade brought flavor and suppleness to the chicken, and the sweet, zesty sauce added a pleasing punch! [ Read the full article ] »
4 garlic cloves
1 inch peeled ginger
1 stalk lemon grass (chopped)
1 cup coconut milk
3 tablespoons soy sauce
1 tablespoon honey
2 tablespoons curry powder
1 teaspoon pepper
Process garlic, ginger, lemongrass in food processor until finely chopped. Add remaining ingredients and process until combined. Marinate chicken overnight in fridge.
This Asparagus and Red Pepper Frittata was right on. It was easy to make, quick to prepare, nutritious and delicious. Chef Joe and I enjoyed this savory, succulent brunch while getting a nice serving of veggies!
Eye candy! Our very own Chef Joe looking hot in his Fearrington Uniform finishing up the frittata. [ Read the full article ] »
Notes from Chef Joe
This frittata combines the ubiquitous brunch staple, the egg, with loads of fresh vegetables to make a dish that anyone will enjoy. Like many of our recipes, this is simply a template that can easily be changed. If you have other vegetables or cheeses lying around, throw them in instead. Want to change this to make the ingredients more seasonally appropriate throughout the year? Go for it! You could even stick to one vegetable and one cheese to highlight a specific taste combination – sun dried tomatoes, asiago cheese, and basil. Feta, spinach, and mushrooms. Even bacon and sharp cheddar would work. The recipe here presents a classic combination of garden vegetables that work well for any occasion, and could easily be served with a lightly dressed side salad and breakfast biscuit or rolls for a more complete meal.
¾ pound thin asparagus
1 large red bell pepper
1 jalapeno pepper (optional, choose size according to heat desired)
2 medium shallots
1 small zucchini
1 tablespoon unsalted butter
6 large eggs
1/4 cup heavy cream
¼ cup shredded parmesan cheese
1 ½ tablespoons fresh parsley, minced
1 teaspoon salt
¼ teaspoon freshly ground pepper
½ cup feta, crumbled (optional) [ Read the full article ] »
With the change of the season, I am excited to share with you some “eating” tips as encouragement to keep up your healthy habits! Many of you know I have an interest/knowledge in health and nutrition as well as a background as a dance and yoga teacher. Recently my friend, Nice Polido, owner of Carrboro Raw, and I had a chat about healthy eating as we transition from summer to fall. Here are some of our tips.
STAY HYDRATED [ Read the full article ] »
It was my turn to make dessert last night and I was planning to make my mom’s Blueberry Crumble. I am someone who doesn’t always eat dessert, but always eats this, maybe because it’s lite, comprised of wholesome fruit, and delicious!
My cooking style is creative and “free flowing,” so while grocery shopping at Whole Foods, strawberries and rhubarb caught my eye. It was bye-bye to Mom’s Blueberry Crumble, and hello to Marney’s Strawberry Rhubarb Crisp. Honestly, my crisp was so good, even impressing Chef Joe, who commented, “They would serve this at a restaurant any day.”
After calling my mom, to share the success of my crisp, she mentioned that she had another similar recipe, a special one, her mother’s Apple Crisp. And there we have it- three generations of crisps, My Grandmother Sara’s Apple Crisp, My Mom’s Blueberry Crumble, and the young and hip Marney’s Strawberry Rhubarb Crisp. Recipes to follow.
Savor on, [ Read the full article ] »