Tag Archives: healthy eating

Chef Stephanie’s Cod Zucchini Salad in a Sweet Lemon Sauce

holding plate.jpg

Chef Stephanie’s Cod Zucchini Salad in a Sweet Lemon Sauce is a light and healthy dish that is easy-to-make, delicious and perfect for summer! Additionally, Chef Stephanie provides great tips on plating that are sure to impress. Get the yummy recipe below!

Ingredients (Serves 4) 

  • 4 Cod filets
  • Salt
  • Pepper
  • 2 Large Zucchinis (one green/one yellow)
  • 1 pint – black berries
  • 4 Meyer lemons
  • 1/4 cup honey
  • 1/4 teaspoon salt

Directions

1. Peel the skin off the Meyer lemons with a vegetable peeler. Scrape away any white pith from the peels with a paring knife. Juice the lemons and strain.

2. Place the Meyer lemon peels, honey and 1 cup of water in a sauce pot.  Bring to boil and reduce heat to simmer until peels are tender, (about 30 mins).

3. Transfer the mixture from the pot to a blender. Add lemon juice and salt, purée it until it is smooth. Keep warm for serving.

4. Season the fish on both sides with salt, pepper and lemon zest.

5. Heat a skillet on high heat until just smoking. Add a tablespoon of olive oil on the pan. Add the fish fillet- presentation side down first, and cook until golden brown, about 2 to 3 minutes on each side. When done, remove the fish from the pan and blot on a paper towel.

6. Shave ribbons off zucchini with a mandolin . Dress with olive oil, salt-pepper and lemon juice. Roll the zucchini strips into small cylindrical shapes.

7. For plating:  Lemon sauce at the bottom, place fish in the middle, arrange zucchini rolls along the sides of the fish, and add blackberries.

Connect with our June Chef of the Month: 

Instagram: @chef_stephanie_

Chef Dayanne’s Oatmeal Mini Cake Recipe

Blogminicakes.jpg

Stir up the most important meal of the day! Chef Dayanne’s Oatmeal Mini Cakes are a perfect treat to have for breakfast (or dessert, you can’t ever go wrong with that)! Chef Dayanne states that you can also make these cakes once and have breakfast ready for a week. Talk about a time-saver!

Ingredients

  • 2 cups of old-fashioned oats
  • 1 green apple, chopped or shredded
  • 1/4 cup of raisins
  • 1 teaspoon of cinnamon
  • 1 tablespoon of coconut oil
  • 1/4 cup of shredded coconut
  • 1 egg white
  • 1 cup of almond milk
  • 1 pinch of baking powder

Directions

1. Combine all ingredients and let the oats soak up the almond milk.

2. Let the mixture rest for 5 minutes.

3. Place the mixture in a muffin baking sheet (don’t forget to grease it first).

4. Bake for 25 minutes.

5. Enjoy!

 

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

 

CHEF DAYANNE’S EGGPLANT AND WALNUT MEATBALLS RECIPE

eggplant.jpg

Chef Dayanne’s Eggplant & Walnut Meatball recipe is both vegetarian and carnivore approved! Try this new spin at a traditional dish- trust us, you won’t regret it AND it’s delicious!

Ingredients

  • 1 eggplant
  • 1 egg white
  • Handful of roasted & chopped walnuts
  • 1/2 cup of shredded mozzarella
  • 1 cup of Panko bread crumbs
  • 1 teaspoon of garlic powder
  • Olive oil
  • Basil leaves
  • Salt & pepper
  • Marinara Sauce

Directions

1.  Bring the oven to 365 degrees.

2. Slice the eggplant in fine layers and place them in a large tray.

3. Add salt to both sides of the eggplant layers and place a paper towel on top.

4. Let rest for 15 minutes, the eggplant will “sweat” some water. Dry up with paper towel.

5. Place the eggplant in a greased baking sheet, coat with olive oil and bake until becomes golden brown.

6. Let the eggplant cool down a bit and bring to a food processor. Add shredded mozzarella, garlic powder and half of the bread crumbs. Salt and pepper to taste. Once the mixture is nice and soft, transfer to a bowl. Add the egg whites and stir well, you should have a nice, thick paste.

7. Add the chopped walnuts and mix by hand.

8. Bring the rest of the bread crumbs to a plate and assemble the meatballs. Make sure your hands are wet, make small-sized balls, and roll them in bread crumbs.

9. Bring a skillet to with olive oil to the stove in medium heat. Once the pan is hot, add the meatballs, make sure to rotate them so they cook evenly.

10. Add Marinara sauce.

11. Add some basil leaves for garnish, extra cheese if you desire and ENJOY!

 

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

 

 

CHEF DAYANNE’S ZUCCHINI RAVIOLI RECIPE

zucchinni ravioli.jpg

If you’re craving pasta, but still want to eat healthy, then Chef Dayanne’s Zucchini Ravioli Recipe is perfect for you! The dish is made of eggplant and mozzarella zucchini- definitely a delicious alternative to traditional ravioli. Get the recipe below!

Ingredients

  • 2 medium eggplants
  • 2 large zucchinis
  • 1/2 cup of mozzarella or ricotta cheese
  • 3 eggs
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 can of San Marzano Plum tomatoes
  • 1 teaspoon of sugar
  • 1 bunch of fresh basil
  • Olive oil
  • Salt and Pepper

Directions for Filling

1. Preheat the oven to 350 degrees.

2. Roast the eggplant until soft, let it cool down.

3. Remove the flesh from the eggplant and place in a bowl.

4. Add the eggs and mozzarella and mix everything very well.

5. Add salt and pepper to taste.

 

Directions for Zucchini Layers

It is ideal to have a Mandoline for this part of the recipe, but if you don’t have one
don’t get discouraged. You can still use a potato peeler or practice your knife skills.
Just be very careful!

1. Slice the zucchini in very thin and even layers, this is very important.

2. Add Salt and Pepper to taste to the zucchini.

 

How to Assemble

1. If you have a square mold (it is not necessary but will help you a lot) place the zucchini layers forming a cross.

2. Place some of the filling in the middle.

3. Very carefully bring the sides of the zucchini towards the center, making a nice square shape, and making sure the filling doesn’t come out.

4. Use a cooking brush to put some olive oil on top and place onto a baking sheet.

5. Continue this process until done with filling.

6. Bake all the ravioli until golden brown.

 

Directions for Tomato Sauce

1. Sauté the chopped onion in olive oil until translucent.

2. Add 2 minced garlic cloves. Add San Marzano plum tomatoes and mix well.

3. Add salt and pepper to taste.

4. To regulate acidity add a teaspoon of sugar or more if necessary. You can also add some water if sauce becomes too thick.

5. Bring the heat to low until the tomatoes dissolve.

6. At the very end, add some Chiffonade basil.

7. Mix well

 

Directions for Green Sauce

1. Bring a quarter pot of water to boil (Have a bowl full of iced water next to you).

2. Place the bunch of basil leaves into the boiling water and immediately transfer into the iced water.

3. With a hand blender, mix the basil with garlic, olive oil and salt and pepper

4. Plate and enjoy!

 

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

Chef Oscar’s Ancient Grains Veggie

VEG and grains.JPG

If you’re looking for a healthy and delicious dish, then Chef Oscar’s Ancient Grains Veggie recipe is the way to go! Complete with fresh herbs and savory blends, this recipe contains all the the veggies and grains to satisfy your taste buds.

Ingredients

6 ounces ancient grains

4 ounces veggies (peppers, corn, heart of palm, sweet potato)

1 ounce thyme and mint mojo

2 ounces cilantro pesto

2 ounces red bell pepper sofrito

Directions

Use a blend of quinoa, farro, amaranth and lentils, cooked as per instructions on the packaging.

1. Heat the ancient grains and set on a plate or a bowl.

2. In a hot pan, sauté the veggies in hot oil until golden and add a mint sprig, a thyme sprig and a garlic mojo. (the sweet potato might have to be boiled before this point).

3. Remove the stems of the fresh herbs and set on top of the grains.

4. Place a spoonful of pesto to the right and a spoonful of red pepper sofrito next to the pesto.

 

Connect with our April Chef of the Month: 

Instagram: @oscardelrivero

Website: http://www.jaguarhg.com/

 

CHEF KRISTAL’S PAN SEARED SALMON, COCONUT RICE & MANGO SALSA

salmon.jpg

Wow. That’s the only word that we think gives this recipe any justice. Chef Kristal’s Pan Seared Salmon, Coconut Rice & Mango Salsa Recipe is out of this world, and if the image above doesn’t make your mouth water, then we don’t know what to tell you! Read below and ‘wow’ your taste buds!

Ingredients

2 fillets of salmon

1 1/2 cup white rice

1 cup coconut milk

2 1/4 cup water

Salt to taste

1/2 onion, small diced

1 mango, diced

Half of red onion, diced

Green pepper, diced

Cilantro, one handful

Lime juice from half a lime

Pepper to taste

Olive oil

Directions

1. In a sauce pan, turn the stove on medium heat and drizzle the pan with olive oil.

2. Season the salmon with salt & pepper and pan sear on both sides for 5 minutes.

3. Drizzle olive oil into a pot and sweat the onions.

4. Add in the rice and toss the rice until it is coated with the onion and olive oil.

5. Add in the water, salt and coconut milk. Stir, cover with lid, and cook rice until the water has evaporated.

6. Chop up the red onion, mango, cilantro and green pepper.

7. Squeeze lime juice over this mixture and add 2 pinches of salt.

8. Toss and combine.

 

Connect with our February Chef of the Month: 

Instagram: @ksoulsservices

Facebook: @KsoulsServices

Website: https://www.ksoulsservices.com/

 

 

FEBRUARY 2019 CHEF OF THE MONTH- CHEF KRISTAL

We’re excited to introduce our February Chef of the Month- Chef Kristal Kirkland! Chef Kristal is a personal chef in the New York and New Jersey area with a passion for paprika, good food and determination! Chef Kristal followed her dreams and became a successful chef- and she advocates all aspiring chefs to do the same. We are thrilled to share her delicious AND healthy recipes, and we know that she will inspire current and future chefs to keep on dreaming. Read below to learn about Kristal’s story!                                               

 

 

1. Where were you born?

I was born in Long Island, NY, but raised in Queens, NY!

2. Where do you work and where are you based?

I am a Personal Chef so I don’t have a set location for work, but my clients live in New York and New Jersey and I cook out of their homes

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

My favorite tool in the kitchen would have to be a channel. I love using it to create fruit platters! It makes an ordinary fruit platter look extraordinary. I use the channel by carving out pieces of oranges, lemons or watermelon and turn it into a cool design!

4. What is your sharpest sense out of all the 5 senses?

My sharpest sense is my sense of touch! Without using a thermometer, I can tell if steak or chicken is cooked by simply touching it.

5. What advice would you offer for aspiring chefs?

My advice to aspiring chefs would be to learn as much as you can and to keep practicing! After a while cooking will become so natural to you. Learn what flavors work well together and never stop believing in yourself (as cliché as it sounds)! When I first started cooking, I didn’t really see my full potential and always looked at other chefs and felt as if I would never be as good as them. But here I am, living out my dream and I’m so much better than I could have ever imagined! That’s why I say never stop believing in yourself…you never know what you are capable, and you might even surprise yourself.

6. What is one culinary tip every chef should know and perfect?

Taste, taste, taste! You must always taste your food while cooking it and before sending it out to the customer/client!

7. What does good food mean to you?

Good food to me means that it is seasoned well, has fresh ingredients and is cooked to perfection. Overcooked food can really ruin a meal for me.

8. What features are important to you when selecting your chef outfit? 

I look for quality material when picking out a chef outfit because I want my chef outfits to last. I would rather spend the money on a good quality chef jacket than to buy a cheap jacket and have to constantly replace it throughout the year because of tears or the stains that won’t come out.

9. Favorite ingredient to work with?

My favorite ingredient to work with would have to be paprika/smoked paprika. I put that stuff in almost everything!

10. Favorite City to dine out in?

New York City, of course! It’s home for me but you can find almost every cuisine here!

11. Best Dish you have ever made?

My baked macaroni and cheese because my clients always wonder what’s in it. The spices and cream cheese that I put in it really kicks the macaroni up a notch.

12. What you like to eat most often on your days off? 

I’m actually a pretty boring eater on my days off. I feel like I cook all of these gourmet meals for clients, but I never cook anything gourmet for myself. On my days off I tend to eat baked chicken, roasted sweet potatoes and roasted broccoli. If I’m not being healthy I will get something to eat from the Spanish spot by my house. I order baked chicken, rice and beans with a side of fried plantains!

13. Person you would most like to cook for? 

I would like to cook for Barack Obama. I admire him as a person because I like the way he carries himself, how he speaks, how he treats others and his sense of humor. I think he has a lot of wisdom and I would love to learn from him

14. What made you decide to become a chef?

I decided to become a chef simply because I enjoyed cooking and I realized I was happy whenever I was in the kitchen. However, when I attended culinary school I realized that there is a difference between cooking for your family and cooking for large groups of people. Culinary school was hard for me at first, but I stuck it out because the love for cooking was still there and it was always my dream to be a chef!

Connect with our February Chef of the Month: 

Instagram: @ksoulsservices

Facebook: @KsoulsServices

Website: https://www.ksoulsservices.com/

New Year, More Healthy Food!

The year 2018 is rapidly coming to an end and 2019 is just around the corner. You know what that means! New Years Resolutions. 

Every year we struggle with the tired and beaten resolution: I will eat healthy this year. Sometimes we complete our goal (kudos!) sometimes we make it halfway and then eat a bag of chips for dinner (it happens, we know), and sometimes our goal is just dust in the wind. After all, the phrase “delicious healthy food” sounds like an oxymoron…

But what if this year we could help out? What if this time, we had some amazing recipes from previous chefs of the months that are not only healthy, but also delicious?

Find some great options below and make 2019 your year!

1. Chef Mikey’s Watermelon Salad

A note from Chef Mikey: “The Watermelon salad is a light and refreshing salad that plays on the sweetness of the watermelon and the smooth texture of vine ripened Heirloom tomatoes. Some candied pistachios add a slight crunch, and the goat cheese panna cotta contrasts the watermelon just enough without overpowering the salad all together. Finally topped with a balsamic reduction and some finely shaved red onions, this salad is great anytime of the year.”

watermelon

2. Chef Megan’s Lemon & Rosemary Hummus

Not only is hummus a tasty treat, it also has a ton of health benefits!

Recipe10-All-NaturalRosemaryLemonHummusDip--800x533.jpg

3. Chef Crump’s Grilled Shrimp Recipe

This is an excellent dish for dinner and a yummy summer meal!

shrimp salad image

4. Chef Stefen’s Vegan Walnut-Kale-Basil Pesto

This vegan walnut-kale-basil pesto sauce pairs well with basically anything!

recipe-3-3

5. Chef Penelope’s Pork Belly with Peas & Carrots

This vegan walnut-kale-basil pesto sauce pairs well with basically anything!

IMG_4037

 

 

Chef Megan’s Spicy Gorgonzola Sweet Mashed Potatoes

Spicy MashSweet potatoes were arguably one of the trendiest foods in 2016. We saw sweet potatoes on toast, as bread substitutes, puddings, and pies. But March Chef of the Month, Megan puts an amazing spin on the trendy potato. Warning – recipe below will induce hunger.

 

Spicy Gorgonzola Sweet Mashed Potatoes

Serves:  4-6

Difficulty Level:  Easy

Prep Time: 10 Minutes

Cooking Time:  Approximately 30 Minutes

Ingredients:

  • 4 Large Yams or a bag of small Organic Sweet Potatoes
  • 5oz of a smoky blue or Gorgonzola cheese (For those feeling adventurous, go with something extra smelly. For a family or for a dinner party, go with something mild to medium)
  • Sea Salt to taste
  • Cayenne Pepper (If you love heat as much as I do, sub the Cayenne Pepper for something spicier – I used Trader Joes Ghost Chile Pepper).
  • Black Pepper to taste
  • 1/3 cup of cream (I use a heavy whipping cream, but you could also use whole milk if you are looking to make it healthier)
  • ½ stick of unsalted butter – room temperature

You will need:

  • Food Processor
  • Large Pot filled half way with water
  • Knife

Directions:

  • Place a medium to large pot on your stove top, fill half way with water (enough to cover all the potatoes), add 1 teaspoon of salt, and turn on high to bring to a boil.
  • While the water is heating up, scrub the potatoes and peel off skin. Cut the sweet potatoes into small to medium even sized pieces.
  • Once water is boiling, add potatoes.
  • Cook for 10-15 minutes. Cooking time will vary depending on the size of your potatoes.   Rule of thumb:  when you can use a fork and easily break a potato in half, they’re ready
  • Place all ingredients and the cooked sweet potatoes into the food processor and blend until smooth.
  • Pro Tip: Add salt/pepper/spice to taste – start slow and work your way up to the level you want. You can always add more, but if you make it too spicy right way you won’t be able to tone the heat down.

Serving Suggestions:

  • Top with roasted veggies for a hearty and filling Vegetarian Meal.
  • Serve alone as a side dish at your next dinner party.
  • Top with Scallops & Filet Mignon (pictured) for a romantic dinner or splurge meal.

Follow Chef Megan for more recipes:

Website: www.forkthisdish.com

Instagram: @forkthisdish

Twitter: @ForkThisDish

March 2017 Chef of the Month Megan Corcoran

pic-4

Megan is wearing ChefUniforms coat style 86515 in Pebble Grey w/ Black

The countdown to Spring has officially begun and we’re eager to introduce our March Chef of the Month, Megan Corcoran. A lover of fresh food, she has been cooking since high school and college but up until a year ago, she worked in Social Media, Marketing, and Sales. In the last year, Megan started her own website and company, auditioned and appeared on Food Network, and made numerous other television appearances. Her chef career has seriously taken off, read more about her success and life below and stay tuned for her amazing recipes throughout the month!

1. Birthplace:

I was born in Glenmoore, Pennsylvania. It is maybe an hour outside of Philadelphia.

2. Where do you work and where are you based?

I own my own website and soon to be catering company. It is called Fork This Dish. We are based out of Arlington Virginia.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

I would definitely say my food processor more than anything. You can do anything with it. You can make sauces or purees. It is a great way to make bases for dishes. I used to never use it but slowly I started using it more and more. Now it has become a regular and I use it for everything.

4. What is your sharpest sense out of all the 5 senses?

Sight. I was a dancer my whole life. I don’t know what I’d do without visual keys and I think I have transferred that over to cooking. I see a dish first and then make it. I don’t think my presentation skills are the best they can be. But for me, the presentation of a dish is very important.

5. What advice would you offer for aspiring chefs?

I did cook in a couple restaurants. But I really have no formal training outside of that. I had been thinking about starting this blog and business for years. I told all my friends I wanted to do it. But I never felt ready. Finally, I just did it and it has been an amazing year. I guess I would just say do what you want even if you don’t feel ready. I never learned how to cook on the news but I just went and did it.

6. What is one culinary tip every chef should know and perfect?

I would say cooking eggs. That is a good place to start. It sounds crazy but a lot of people overcook them. Or they don’t know how to make different kinds of eggs like over-easy eggs. Cooking eggs is great practice, you can use different pans techniques. Eggs are a good place to start and a cheap way to mess up. Honestly, I have spent an entire day making eggs and watching Bobby Flay’s YouTube Videos on how to make perfect eggs. Whatever he does, I follow.

7. What does good food mean to you?

Good food to me means fresh. I am very particular with where my food comes from. I think it is important to only buy organic and when I can I try and find it locally. I don’t eat a lot of meat but I do sometimes and I’m to the extent of on Thanksgiving my family and I go to a farm and pick our own turkey. I want to know where my food comes from. I don’t want to buy and eat food with chemicals, we should be more aware of what is in our food. For me buying fresh, organically, and local is good food.

8. What features are important to you when selecting your Chef outfit?

When I cook, I really like being comfortable. I typically wear jeans or khakis. I used hard top shoes and wear a polo type shirt. For my chef coat, I like short sleeves with breathable material so it doesn’t get too hot.

9. Favorite ingredient to work with?

I really like cooking with white wine. I just like putting wine in my food. Plus, I cook a lot of seafood and white wine is the perfect base for seafood.

10. Favorite City to dine out in?

I was dying to leave and my friends will laugh when they read this, but hands down, the best food is in Philadelphia.

11. Best Dish you have ever made?

For my final audition to make it on Food Network, I had to make a dish live. It was extremely nerve-wracking and I was just getting over being sick so I didn’t have time to perfect the dish or practice. But I had an idea and vision and it was the best dish I’ve made. It was a truffle corn puree with scallops and shrimp with a ton of butter, bacon and fresh truffle. It was insane, I wish I wrote down the recipe.

12. Place you eat most often on your days off?

I work from home. So most days I cook for myself. But whenever I am home in Glenmoore. I go to Ron’s School House. It is so good, the food is fresh off the table and they have an extensive menu. They make this fresh pasta but also delicious carrot cheesecake.

13. Person you would most like to cook for?

I have two Food Network heroes. I have cooked for one of them but the other is Scott Conant. I would like to cook for him a lot, I think he is great.

14. What is new on your DVR?

So I pretty much religiously watch Chopped. The other thing I just finished watching was West World. It was so good but I just found out the next season isn’t coming out for another year and a half so I am pretty devastated. I might just re-watch the past season.

Want to see more from our March Chef of the Month? Follow Megan here:

Website: www.forkthisdish.com

Instagram: @forkthisdish

Twitter: @ForkThisDish

 

%d bloggers like this: